Mostly Leftovers plus Salad with a Sherried Vinaigrette
Yesterday we ate mostly leftovers - so many recipes make enough for four or six and sometimes we make the whole thing to save ourselves time. So yesterday we had the more of my version of the lovely millet dish that has been bandied around the net for some years now (with great gratitude to the ladies who provided the original version!). I had simply taken what remained in the slowcooker and pressed it into small baking dishes, as you see, and then, when I wanted it again, popped it into the oven to reheat while I put away my other groceries and made the salad. It was if anything even nicer for having sat for a couple of days. (It freezes pretty well too, although rarely lasts long enough for that, since it makes a great quick meal, even breakfast.)
To go with that we had some Italian-style brown lentils (well, they're french lentils, those tiny ones, but the recipe is Italian.), a recipe which my husband has adapted from one in Vegan Italiano by Donna Klein.
He had made these lentils some time ago and frozen half of them, so you see they're pretty good for a lazy meal too! Again, in an ovenproof dish they could be defrosted overnight and then popped in the oven along with the millet dish. I must hassle him for the exact recipe soon so that you can have it here!
I steamed a little broccoli with that - lovely, just fresh from the farmers' market that morning. And while we were waiting for the broccoli to steam and the other dishes to re-heat, we enjoyed a quick salad, made of the rest of a bag of arugula, some beansprouts I'd bought for something else, some snowpeas (we love them raw - so crisp!), the rest of the yellow cherry tomatoes (not many left as I thought, but a few to add 'colour') and a few slivers of onion.
SHERRIED VINAIGRETTE FOR TWO (FAT-FREE)
This was a combination of a couple from other people's cookbooks plus an idea of my own :) bearing in mind what was in the salad.
1 Tbsp seasoned rice vinegar, 1 Tbsp balsamic, 1 Tbsp sherry (I had some Amontillado in the sideboard, so that added a nice not-too-dry but not-too-sweet touch, finely minced garlic and ginger (I dunno - a little scoop of each, maybe a little less than a tsp of each - I tasted as I went), a tsp of smooth-style Dijon mustard (which is all I keep in) and that was probably it - all whisked together quickly.
Okay, not much of a recipe I know, but you can't say this entry was devoid of ideas after that ;)