In my pursuit of peace and healing this past year, I’ve taken steps toward financial freedom that include using this free budgeting app. Planning and tracking my spending has offered me a greater sense of abundance, actually, reducing my guilt over small indulgences like Starbucks or lunch delivery, as long as I stay within the limits of my financial plan.
All this to say, I found myself scrounging to meet my grocery budget during the last week of December. The recipes that follow represent my attempt to enjoy good home cooking without draining my wallet.
First, I made a big pot of lentils pulling from the recipe for “Roast Salmon with Warm Lentils” in the cookbook, Williams-Sonoma French. I had recently made them with baked salmon and decided the lentils were good enough to stand on their own. The process is simple enough—some cathartic vegetable chopping, a douse of olive oil, a few squeezes of lemon, several teaspoons of Better Than Bouillon … And voilà. You’re good to go.
The second recipe I’d like to share is another from The Joys of Baking. I prefer to eat bananas when they’re underripe and I can never eat my way through the bunch before they turn brown, so I’m always on the lookout for banana-filled baked goods. I’m a bit burned out on my go-to banana bread recipe, so I was pleased to discover “Banana Date Bread with Lime.” (Geez. How many times can I say banana?) This quick bread has a gentle and mild sweetness to it that I find quite refreshing. The dates are delicious, but in the spirit of frugality, I chose to replace them with dried cranberries I already had on hand. I suppose any dried fruit would do the trick.
Here’s to simple, satisfying, no-fuss cooking in the new year. See you next week.
Adapted from Williams-Sonoma French
3/4 cup French green lentils, rinsed and drained
4 cups water + 4 teaspoons Better Than Bouillon
4 tablespoons olive oil
1 red onion, finely chopped
1 celery stalk, finely diced
1 carrot, peeled and finely diced
1 red bell pepper, finely diced
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian (flat-leaf) parsley
2 tablespoons finely chopped fresh basil
Whisk together the water and Better Than Bouillon in a large liquid measuring cup (or mixing bowl). Chop all your veggies and herbs and juice your lemons (microwaving them for 10 seconds beforehand to get the most bang for your buck).
Combine 3 1/4 cups of broth and lentils in a large pot. Bring to a boil, then reduce the heat to medium-low and cover, simmering until lentils are tender but not mushy, about 30 minutes.
Heat a large skillet over a medium flame, adding 3 tablespoons of olive oil and then diced red onion. Sauté until softened, a good 7 minutes or so. Add the celery and carrot and cook until slightly softened, approximately 2 minutes. Add bell pepper and sauté for another 2-3 minutes.
Add the cooked lentils to the skillet and sauté over medium heat, stirring often to combine the flavors, about 2 minutes. Pour in the lemon juice, remaining 1 tablespoon olive oil, chopped herbs, and a sprinkle of salt and pepper.
It’s that simple. Enjoy! Or serve with the baked salmon if you’re looking to prepare something a little more dressed up.
Tangy Banana Bread
Adapted from The Joys of Baking
6 tablespoons unsalted butter, plus extra for greasing the pan, softened to room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup granulated sugar
4 teaspoons finely grated lime zest (approximately 4 small limes)
2 large eggs, room temperature
11/4 cup mashed bananas (2-3 large bananas)
2 teaspoons vanilla extract
6 oz dried fruit, such as chopped dates, cranberries, or raisins
Preheat oven to 350 Fahrenheit. Generously butter a standard loaf pan.
Whisk together flour, baking powder, salt, and baking soda in a medium to large mixing bowl.
Beat butter, sugar, and lime zest with an electric mixer until light and fluffy, scraping down the sides of the bowl as needed, 3 to 5 minutes.
Best in the eggs one at a time, then banana, then vanilla. (I recommend measuring the mashed banana to ensure proper proportions of the main ingredient.)
Fold in the dried fruit, then manually fold in dry ingredients with a large spatula.
Transfer batter to a loaf pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (I believe mine was good to go at the 55-minute mark).
Transfer pan to a wire rack to cool for 15 minutes, then flip out and cool completely. Or follow my lead, and eat directly out of the pan for the next week 🙂