This lentil dish was outstanding! Black lentils (cooked in stock and thyme) with a vinaigrette that included mint and topped with feta. A day or two later, we paired the leftover lentils with some boudin blanc (basically a white sausage), which was another fun meal (though not pictured).
Using up leftover prime rib is harder than you think. Rather than make it the star of the meal - like it was on Christmas Eve - we wanted to find a way to incorporate it into something else. Our plan was to freeze the leftovers and eventually use them for tacos. With the little that remained, we whipped up a wedge salad as our main course and just had a side of prime rib as sort of an afterthought. (no pics of this).
After a big meal the Saturday before New Years (new Italian restaurant that had a killer seafood stew!), I made some roasted red pepper hummus. We had this last Sunday along with fresh cucumber, cherry tomatoes and leftover feta cheese. Big Girl even declared that she liked the hummus - and made herself mini hummus sandwiches on crackers. Wish I had a pic of this.
Since I made a lot of roasted red pepper that week, we used some on a homemade pizza Monday night. It was easy since I already had dough and sauce in the freezer and goat cheese and shallots on hand.
The red pepper extravaganza didn't end there. On NYE, to ring in the new year, we made a red pepper/goat cheese/thyme frittata to test out our (new!) 10 inch non-stick fry pan (courtesy of Santa Claus). It took A LOT of eggs (a good dozen) but we have leftovers that will make for another tasty meal. This meal wasn't complete with a side of mixed greens dressed with anchovy vinaigrette (awesome!) and a glass (or two) of champagne.
|there's chili in there!|
I'll be back with a health update when I can - it's been quite a wild start to my New Year!