1. That tiny rubber bands could hurt so much and cause soreness on all the teeth?
2. That people buy elastics on Amazon to set dreadlocks and dog top knots?
3. Apparently that people also buy the 6mm bands to correct gaps in their front teeth on their own.
As you can see, like everything else in my life, I read Amazon reviews about elastics.
But I digress.
The reason I've been largely absent from this blog is because I don't really know that posts about smoothies, puddings, and apple sauce are really something the world needs. But, as I get used to the new sensations and get adjusted to eating, I'm starting to cook again. Thankfully, we're entering cooler weather which means that seasonally softer food is called for anyway.
The following recipe can be used as a filling for a pot pie, for phyllo triangles (which is what mine was used for), over egg noodles, in shepherd's pie (great for GF peeps), topping for a baked potato, topping for polenta, or just eaten with a spoon. You could easily thin it out and add some sort of something (pasta, rice, barley) and make a soup out of it if that's your thing. SOS would work in a pinch too. I do love some SOS.
Angel's pot pie and everything else filling
1/2 cup French green lentils
2 1/4 cup water
1 bay leaf
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
3 cloves of garlic (or whatever level you like)
4 cups sliced mushrooms (I used baby bella)
1/2 cup of frozen or fresh green peas
2 cups vegetable broth
1 Tablespoon or so of Marmite (optional)
1 Tablespoon of cornstarch dissolved in 2 Tablespoons water
Rinse and sort the lentils and cook for 25 minutes or so in 2 1/4 cups water and a bay leaf. When lentils are tender, remove the bay leaf and set lentils to the side.
Saute the onions, carrots, and celery for about five minutes. Add the mushrooms and garlic and cook until the mushrooms have let go of their liquid and the pan has dried back out. Add the broth, marmite, reserved lentils, and peas. Simmer to reduce the liquid until it looks about right for a filling consistency. Add the slurry and cook for an additional minute or two until the sauce thickens and looks glossy.
That's it! The marmite is nice as a beef flavor substitute. Don't let the initial oddness of it freak you out--it's great in soups and stews! It is sticky like a thick molasses, so you might want to dissolve it in the broth before adding it to the pan to make sure you don't have a blob in the pan. I had just enough left in the jar, so I put hot water in and got to shaking.
If you want a "beefy" flavor but don't have marmite, consider subbing soy or tamari to taste or even a bit of good red wine or tomato paste (or a combination of wine and tomato paste). You just want something to add that beefy "umph" here.