Resuming normal activities tomorrow, thankfully! Spending three days locked in a house with a stir-crazy boxer=rather trying. Day 1 and 2 were ok, but today was definitely a challenge. It went something like this (Family Guy, anyone?):
Murphy: Hey Mom.
Michelle: Hey Murphy.
Murphy: Mom. I love you.
Michelle: Thanks, Murph. Love you too.
Murphy: Mom. Hey Mom. Um, Mom? Excuse me. Mom. Mommy. Mommy. Mom. Ma. Mom.
Murphy: HIIII. Heehehee!
Murphy took to playing dress-up in an attempt to entertain himself,
then realized he couldn't unzip himself, panicked, and tried
to eat his way out of it.
You could say that I am looking forward to heading back to work and getting the crazy back on his regular exercise schedule.
I'm also looking forward to getting back on a normal eating schedule! Apparently Hurricane Sandy gave me permission to eat junk for the past 3 days. This included: PopTarts, Fudge Stripe cookies, more PopTarts, and a massive amount of soda and popcorn at the movies today, all of which I normally avoid. I also consumed more pasta in the last three days than I've eaten in probably three months. I guess I thought this might really be the apocalypse...
Anyway, back to a bit healthier eating with this Tuesday Night Post-Hurricane Dinner:
Lentil Soup with Chickpeas and Quinoa
I have been wanting to make this for a while, and finally got around to it tonight. It seemed like the perfect meal for a cold and rainy day (I made a few alterations, of course). First and foremost, I had to add some meat to it!
1/2 pound turkey sausage, sliced
For the sausage (cook sausage first, then continue with recipe):
- Heat olive oil in saucepan over medium-high heat.
- Add sausage slices and cook until just browned.
- Remove sausage from pan and set aside (meat will finish cooking in soup later on.)
- Add sausage to soup in Step 8 along with chickpeas.
This meal had great flavors and the sausage went well with it, but I do have some suggestions for improvement. The quinoa kind of overtook the dish and absorbed a lot of the liquid, so I recommend A) using 1/2 cup quinoa instead of a full cup, and B) adding more chicken stock. I would suggest 6 cups. That is the amount I usually use in soups, and the 2-3 cups this recipe calls for just doesn't do it. Also, serve with crusty dipping bread for extra deliciousness. YUM.
Not super soupy, but very tasty!