|Special things can happen when you look inside the pantry and take out refrigerator contents.|
I wasn't smart about going to the grocery store prior to Philadelphia's first big snow of winter season. Most creations were pantry fare.
I spent Saturday enriching my mind. Just thinking, reading, writing, painting, and eating:
|Black Rice with Walnut Cream. The recipe is walnuts pureed with almond milk, nooch, salt, and pepper.|
|Also baked homemade pretzels. Yum.|
|Watercolor study of a future oil painting for an upcoming series, " African Diaspora Diastema."|
Snow Day does not stop kitchen creativity.
Lentils and polenta were a bonafide match this morning. Just Mayo's Chipotle element offers a creamy invisible sauce that truly tied the two star ingredients together. Smoked flavor is delivered in each addictive bite. Crunchy walnuts add nutty flare and extra protein.
It's always a huge plus to be full, but not stuffed after a grand meal such as this one. A real keeper, snowed in, or not.
Polenta With Lentils Ingredients and Preparation
1 cup TruRoots Accents Sprouted Lentil Trio
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup red onion, chopped
1/2 polenta log
1 tablespoon Chipotle Mayo
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon Frontier Bac' N' Bits
handful of walnuts (optional)
Prepare lentils according to package direction. Drain and set aside.
In a skillet, set in medium high heat, pour in olive oil, garlic, and onion.
Add polenta, Just Mayo, and other ingredients except Bac' N' Bits and walnuts.
|Cook for 7-10 minutes. Add Bac' N' Bits and walnuts.|
|Serve. Like a pyramid.|
|Eat and be merry.|