Monday, October 17, 2011

Two Years + 100th Post!

This post marks both 2 years of Four Seasons Kitchen AND my 100th post! I didn't even plan that, I swear. Actually, I really should have planned a bit. When I realized that both these blog milestones were coming this week I figured the recipe for this post should be an amazing one. However, we hadn't done grocery shopping for real food (just Thanksgiving food) for a couple of weeks. Hmm... what to make?

The best thing I've made lately was something I didn't think I would even post, let alone allow to represent these milestones. But the more I thought about it, it came to me that this dish really represents why I write this blog and how my cooking has evolved in the last few years. It is quick, easy, healthy, and unexpectedly delicious.

I started Four Seasons Kitchen because I wanted to share my recipes and inspire anybody reading to get cooking and try something new. Comparing posts from the start of this blog to now, I now put more thought into eating healthy, especially in the last year since Parker was born. Since my first post October 17, 2009 I have gotten married and had a child. Amazing.

So without further ado, here it is- Lentils with Chorizo, Brussels Sprouts, and Balsamic Vinegar.

Ok, a little more ado. I feel I have to justify this dish. I had some lentils, chorizo, and brussels sprouts hanging around in the fridge and I needed a quick lunch for myself and Parker. I wasn't sure I'd like what I had created but I figured it'd have to do cause I was starving. And the rest is history. I loved it and so did Parker (I know, the kid will eat anything). I beg you to try it. Report back on how much you like it. I won't even say I told you so.

Two Years Ago: Caldo Verde Soup (also with chorizo, funnily enough)

In true Four Seasons Kitchen style, this is not a recipe so much as a method. Use your judgement on amounts and seasoning. 

To cook lentils, cover dried lentils in a pan with water and add a carrot, celery stick, a couple whole cloves of garlic, half an onion, and a bay leaf. Simmer until lentils are tender, drain and remove vegetables and bay leaf. Can be frozen for quick meals.

  • brussels sprouts, quartered
  • olive oil
  • dry chorizo sausage, sliced
  • cooked lentils
  • splash of balsamic vinegar
  • salt and pepper

Heat a pan with olive oil over medium high heat. Add brussels sprouts and saute, turning them over a few times throughout cooking, until golden brown on all sides. Add a splash of water and cover pan. Let steam until brussels sprouts are just tender. If there is still some water in the pan, uncover and increase heat to high to let it evaporate.

Add chorizo, saute a couple of minutes. Add lentils to heat them through. Add a good splash of balsamic vinegar and cook until pan is almost dry. Season with salt and pepper.

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