I hope this is my last depressing post for a while. I feel so bad about it, I couldn't even post a larger photograph out of embarrassment. The plate looked much more monochromatic than I expected it to. Everyone knows that a more colorful plate is generally a more healthy plate. And I thought it didn't taste so good. Fortunately, I have a very forgiving husband, and he blamed my incompetency on the antibiotics I was taking because he thought everything was fine. But for a driven person and perfectionist like myself, fine just isn't good enough.
In soup pot, warm olive oil and add onions. If the onions are frozen, they cook faster, so add the celery and carrots pretty quickly after the onions are coated in oil and warmed. Add the water mixed with the McKay's, then the lentils. Bring all to a boil, turn down to medium and simmer about 30 minutes. That's what it took for me, and they were still a little crunchy. Add the rice and warm through. Add less rice or more water for stew.
The sides are not gluten-free. Worthington Skallops are from a can and pan-fried in just a touch of oil to keep them from sticking. The biscuit recipe came from Smitten Kitten and tasted so good dipped in the broth.
This post's guest photographer is Garrett Nudd, an excellent and talented photographer, but an even better friend.
I came across some mini-kabob sticks while in Sarasota for our anniversary. Ever since, I was very excited to make some and did a good bit of research before I finally put the meal together. I served the kabob with steamed brown rice and the Pad Thai sauce from "Moosewood Restaurant Cooks at Home."
This meal was much easier than I expected, and except for the delay of threading the sticks with my designer-husband, a fast creation as well. I did find a note somewhere in my research to soak the sticks in water before use to prevent splitting. This was my first step of the meal.