Tuesday, March 29, 2011

Feel the Chill


I wish I could say that yesterday was uncommonly cold…but I guess it really was that last week was uncommonly warm. It was a cloudy, dreary day most of the morning, and I was SO GLAD that I had planned ahead for Monday night’s supper.

Sunday night I checked the weather and saw how cold it was supposed to be. With temps hovering around 40, I knew that I would want something comfy and cozy for supper tonight.

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And fast! Tasty Bite Madras Lentils with Bob’s Red Mill GF cornbread!

On Sunday afternoon, I premade the Bob’s GF cornbread according to the package, using my Lodge skillet!

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It was an awesome wedding/housewarming gift from an awesome family! Winking smile

I knew that it would be so much easier to make it on an afternoon when I had time, rather than try to make it Monday night ~6:30! To reheat, I just heated the oven to 350 degrees and popped the cornbread in for a few minutes.

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Good cornbread! Served with the BEST Madras Lentils.

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Hands down. These lentils are ten times better than any chili I could ever make. (And they’re WAY healthier. For sure.) Tasty Bite – I love you.

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Topped with 0% fat Greek Yogurt and a smidge of shredded cheese

I highly recommend skipping the spoon…and grabbing a fork:

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‘Cause baby, this is serious business!


Wendy @ Celiacs in the House said...

You can't beat cast iron for cornbread. I'm still using the skillet my grandmother gave me as a wedding present 28 years ago.

Melissa said...

that. looks. delicious. I want some of what your having. :)

Theresa said...

Mmmmm.... cornbread!

Michelle said...

I've looked at those cornbread pans several times, and inevitably end up putting them back on the shelf. Next time I see one I just might have to go for it. And I absolutely agree that you can't beat cast iron for cornbread. That's how I learned to make it at my grandma's house years ago (though it wasn't the GF variety then).