laurenlikestocook

Finding New Ways to Cook

In Fruit, Lentils, Quick Meal, Rice, Vegan, Vegetables on September 26, 2013 at 3:35 pm

My baby loves to be held and walked around, and won’t shut up until I pick him up.  All advice I’ve ever read about getting things done with an infant suggests wearing your baby.  While this works for folding laundry, cleaning the counters/floors, and even loading/unloading the dishwasher (can you say squats like whoa?), this method does not avail itself in the food prep department.

The biggest challenge I’ve had in the kitchen as a new mom is the ability to actually use a flame to cook food.  My best bet is to wear the baby when he’s awake to do the washing, chopping, and take out all the pots/pans I need.  Then, as soon as he’s napping (or if time doesn’t allow for that, I put him down to scream), I’ll turn on the stove and get to the actual cooking part.  However, three times a day of piecemeal preparation is exhausting and super time consuming.  Sometimes I’ll just make a smoothie because it’s easy (and he like the sound of the blender), but I mean how many liquid meals can I consume daily?

Today I really wanted a cooked lunch.  I had come back from baby and me yoga starving.  I had no leftovers, and I’m sick of eating a plain old sandwich.  So I looked in the pantry and pulled out a few things to put in the rice cooker.  I have a small one, which is perfect for 2-4 servings of grains.  It also has a steamer insert so you can cook veggies on top.  Just plop the grains/lentils in, add 2.5 times the amount of water, any spices you like, and bam.  It does the work for you and stays warm even after it’s done cooking.

Lentils and Brown Rice with Beans, Dried Cherries, and Sunflower Seeds

Makes 2-4 Servings

1/2 cup short grain brown rice
1/2 cup French Lentils
2.5 cups water (you could also use broth)
Salt, pepper, sage, marjoram, thyme, and turmeric – all to taste
1/4 cup dried cherries
1/2 lb mixed green and broad beans, chopped
2 tbsp sunflower seeds
Handful fresh cilantro, chopped

I threw in the rice, lentils, water and spices in the pot insert, then covered with the lid and pushed the on button.  This takes about 35-40 minutes to cook, so about 5 minutes before it’s ready I added the cherries inside the pot.  After mixing, I put the steamer attachment on top, added the chopped beans, and covered until it was done.

photo 1

 

I mixed the beans with the rest, then sprinkled in some fresh cilantro and sunflower seeds.  Very tasty.

photo 2

 

You can see that the rice is yellow.  That’s from the turmeric.  It doesn’t really have a strong flavor, but it makes things look pretty.  It’s also anti-inflamatory.

That’s my newest tidbit in the kitchen department.  Even if you don’t have a screaming baby, I’d try it.

This was not taken today, but on another occasion where Rocco insisted on helping in the kitchen.  As I look at the photo, I realize I'm wearing the same top, so we must have also gone to baby and me yoga that day.

This was not taken today, but on another occasion where Rocco insisted on helping in the kitchen. As I look at the photo, I realize I’m wearing the same top, so we must have also gone to baby and me yoga that day.

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