Lunch: apple slices with quinoa stew
1 c quinoa
2 c water
2 carrots, peeled and cut up
A bit of onion chopped small — not quite 1/4 cup
A few bones from leftover chicken
Meat from leftover chicken — we had maybe 3/4 cup
2-3 T butter
Combine ingredients in a pot, bring to boiling, cover and reduce heat, simmer about 10-15 minutes until water is mostly absorbed. I actually reheated the chicken meat separately in a skillet and stirred in the quinoa mixture after simmering, but I don’t see why you couldn’t do it all in the pot. Salt and pepper to taste.
Dinner: Focaccia with lentil puree and pesto
1 recipe focaccia dough
1 c red lentils cooked in about 1 1/2 c water with a clove or two of garlic chopped fine. Salt and pepper to taste. Puree with a stick blender.
A lot of basil and some spinach — I filled a colander from the garden.
About 1/2 c parsley
About 1/2 c shredded cheese — I had sharp white cheddar on hand
About 1/4 c chopped nuts — I had almonds
A clove of garlic
Put it all in a blender and pulse until it’s a paste; add olive oil until it’s the consistency you want.
Roll out focaccia; sprinkle pizza peel with cornmeal and put dough on it. Dimple dough deeply all over with fingertips — lift it up and sprinkle more cornmeal under it, making sure it slides freely on the peel.
Spread lentil paste first, then top with pesto, then shred more cheese over it.
Bake about 11-13 minutes on a preheated stone in a 400 oven.