Recipe(s): Trials & Errors

7 Apr

I made a goal this week- because I had purchased so much meat in the last couple of weeks, (love my 1/2 off coupons), I would feed the family on whatever was in the cupboards- no matter what. So I took a gander: I had a ton of meat in the fridge, a bag of lentils, and leftover abrorio rice. So what did I do? I googled recipes using these ingredients, of course!

The results were… diverse. None of them looked awesomely appealing, but I decided to give them a chance. I mean, what if I happened to find my new favorite dish EVER?!

Well, I didn’t end up finding my favorite recipe ever. Not even close. Both dishes were okay, but they didn’t peak our yum-meters. But I decided I’d share my trial and error week with you here.

First up: Chicken and Lentils retrieved from


  • 1 tbsp olive oil
  • 2 pounds boneless skinless chicken breasts
  • 1 large onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 cloves garlic, finely chopped
  • ¾ cup dried lentils
  • 1 (14 oz) can chicken broth
  • ½ tsp salt
  • 1 (10 oz) can tomato sauce
  • ½ tsp dried basil
  • 1 tbsp lemon juice


  1. Soak lentils in a bowl of water while cooking.
  2. Heat oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side. Remove chicken, set aside.
  3. Place onion in the skillet, cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  4. Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to moisten.
  5. Stir tomato sauce into the skillet. Season with rosemary and basic. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

And then, Ground Beef Risotto, retrieved from


  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • ¼ tsp pepper
  • 1 cup uncooked Arborio rice
  • 3 ½ cups beef broth
  • ½ cup shredded carrot
  • ½ cup shredded fresh parmesan cheese
  • 3 tbsp chopped fresh chives


  1. 1n skillet, cook beef, onion, garlic, and pepper over medium-high heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
  2. Stir in broth; heat to boiling. Reduce heat to medium-low. Cover, simmer 10 minutes.
  3. Stir in carrot. Cook uncovered 5-7 minutes longer or until liquid is absorbed.
  4. Remove skillet from heat. Stir in cheese. Cove; let stand 3 minutes. Sprinkle with chives.

Do you have any stories about trying a new recipe and being less than enthused? Share them in the comments- we’d love the company.

Download .pdf versions of these recipes HERE, just in case you want to try them yourself- or hey, you might love them!


2 Responses to “Recipe(s): Trials & Errors”

  1. Rufus' Food and Spirit Guide April 7, 2011 at 9:30 am #

    That lentil recipe looks great. I’m more of a plain cheese risotto guy, but I should branch out!

    • chefshellina April 7, 2011 at 10:14 am #

      Both of the recipes were good- we ate them! We just wouldn’t add them to our “all the time” recipe list. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: