As I’m sure those of you who follow this blog have noticed, it’s been a while since I’ve posted anything. I’ve told only a handful of people, but it’s been some time since I’ve been quietly battling depression, with the last few months being particularly serious and difficult. While I feel like I’m not yet out of the woods, I have returned to the land of the living, and I’m just beginning to be able to re-engage in more activities than just what it takes to survive. Needless to say, this blog took a backseat to my getting better. But I’m finally feeling ready to write again, though I’m not yet sure how much or how often. Time will tell.
To those who have shown me kindness and support over these challenging months, thank you. To those who may be quietly suffering themselves, you are not alone, and with help, it can get better. Hold on to hope and reach out to those you trust. They can be your anchor as you re-discover your moorings and get the help you need.
As part of my pursuit of better mental and emotional health, I’ve changed a number of things, including my diet, which is still kind of “under construction.” For the moment, I’m focusing on eating proteins, good fats, fruits, veggies, and whole grains. I’ve cut out white flour, dairy (except Greek yogurt), and sugar (with the exception of naturally occurring sugars in fruit and the occasional use of honey or agave nectar). The posts I make will reflect these changes, which, frankly, are difficult for me but which I feel confident will help me in my goal of feeling better overall. I don’t plan on avoiding white flour, dairy, or sugar like the plague for the rest of my life, but for the foreseeable future, it’s how I need to approach my eating. Please bear with me through the process as I experiment with lots of new recipes (some of which will undoubtedly be good and some which may end up being duds). And please share any good recipes you may have! I welcome any suggestions.
Tonight’s dinner is brought to you by my best friend, Janna Patterson of Eats and Beats. (original post here: http://www.jannapatterson.com/2014/04/spicy-sausage-lentil-soup.html)
This soup is fabulous. It is hearty, flavorful, and with just the right amount of kick. She made it for me recently when I went to visit her and tonight I tried my hand at making it myself. It turned out great and I’m sure it’ll taste even better tomorrow. It’s definitely a recipe that takes a little longer than I normally spend cooking (prep time especially), but it is so good, it produces quite a bit, and it can be doubled easily, so I think it’s worth the time. I highly recommend this recipe, particularly as we head into Fall, which is the perfect time for a warm, comforting soup like this one.
Spicy Lentil & Sausage Soup
by Janna Patterson, Eats and Beats
Serves 6-8
Active Prep and Cook Time: approx. 35 minutes
Inactive Cook Time: 1 hour
Ingredients
1 lb hot Italian sausage
1 teaspoon fennel seeds
4 ounces diced pancetta (not sliced)
2-3 Tablespoons olive oil
2-3 cloves of garlic, minced
1 large sweet onion, diced
1 stalk of celery, chopped
2 large carrots, chopped
1 small zucchini, diced
6 cups quality chicken broth
2 141/2 oz cans petite diced tomatoes, plus half the juice
2 cups dry green lentils (Red won’t work.)
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmesiano Regiano cheese, freshly grated for serving (optional- I left this out)
Directions
1. With the tip of a very sharp knife or a pair of kitchen scissors, cut an incision lengthwise down the entire length of each sausage casing (the intestinal casings, not the packaging the sausages came in,) and remove the meat of the sausage into a medium bowl. Get rid of the casings.
2. Preheat a large pot on the stove over medium-medium high heat, adjusting based on the strength of your particular stove.
3. Using a mortar and pestle or the end of a rolling pin and a clean hard surface, grind the fennel seeds. They don’t have to be completely pulverized; leaving some of the fennel seeds whole is fine. With clean hands, gently massage the ground fennel seeds into the sausage meat until fairly evenly distributed.
4. Transfer the uncooked sausage meat into the preheated pot and allow it to brown as you break up the meat with a spatula, the way you would with ground beef. Drain off the fat and remove the sausage to another dish for now.
5. In the same pot, cook the pancetta. Turn down the heat a bit if needed so it won’t burn. Drain off the fat and add the pancetta to the sausage for now.
6. With the pot on medium-medium/low heat, add the olive oil and the next five ingredients and cook until the onions are translucent.
7. Add chicken broth and bring to a boil over medium-medium/high heat. Stir in tomatoes, lentils, sausage and pancetta. Cover the pot, turn down to low, and allow to simmer for 1 hour.
No comments:
Post a Comment