Well, old friends and new, with that little Freshly Pressed episode all settled – let’s get down to it! Who are you? What’s your favorite home-cooked meal? And how do you spend suddenly open Saturday afternoons?
If I could have you over for a real visit, I’d saute eighteen bunches of kale in garlic, pull out my fragile white china, and pop the plastic cork off a cheap bottle of wine. So lucky for you, this is a virtual welcome.
Although I never wrote “get Freshly Pressed” down on a goal list in my diary, I certainly aspired to it. Every time I thought I wrote something really great, I’d roll my eyes back in my head, to look at my brain, and say, “Oh this is definitely the one.” Well the freshly pressing finally happened, but not with a post I ever rolled my eyes about. Thanks for liking it anyway.
Now the honeymoon is over and all the fun had, so we might as well get to know each other.
I’ll start: Mostly, I just want to say I’m thankful for you, happy not to be alone in this, and looking forward to many long days together. Thank you for supporting me and listening to me. Above all, thank you for the marvelous work in your own life and for the inspiration you are to me and others. Keep it up.
CROCKPOT MUSHROOM STROGANOFF
Serves 4 heartily, sometimes with leftovers. Refrigerate coconut milk at least one, but preferably eight hours before opening to ensure the cream has separated from the milk and risen to the top of the can.
Combine everything except mustard, coconut milk, flour and lentils in the crockpot. Cook on low heat 8 hours or 4 hours on high.
At the end of 8 or 4 hours, prepare lentils according to the directions on the bag, boiling about 20 minutes.
Remove coconut milk from the refrigerator, careful not to shake it. Open and scoop out the coconut cream into a separate bowl, reserving the translucent milk for soup or smoothies.
Add mustard, flour, and about 1 cup of hot liquid from the crockpot to the coconut cream. Whisk together until fully combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high 15-20 minutes until thickened and bubbly. Add more seasoning to taste.
Serve over drained lentils, and eat knowing you are appreciated!
Enjoy this growing-cold weekend and please, tell me a little bit about yourself below.