A) Because Emily forgot to take any?
B) Because the meal was so delicious that she ran out of food to photograph?
C) Because Emily wants a fancy camera and is thus disenchanted with taking blog-related pictures?
D) All of the above.
This meal was amazing (PS- the answer was D...as in duh). AND, as we discovered after we finished eating...it was gluten-free! Not that either of us care...and not that the beer we were drinking with the meal was gluten-free...but still. AND, it's a Rachel Ray recipe...but don't let that stop you from trying it!
However many sausages you want
1 bottle good beer (an ale,
Place sausages in a pan and cover with appx. 1/4 inch beer. Bring to a simmer and cook until beer dissolves and sausages are crispy on all sides (appx. 10 minutes)
Warm Lentil Salad:
1/2 lb. lentils, rinsed
1 bay leaf
1 small onion, halved
1/4 c. parsley
1/4 c. Olive Oil (mine was infused with garlic)
Cover lentils, bay leaf and onion with water (2 inches above) in a pot. Bring to a boil and then simmer, uncovered, for about 15 minutes. Do NOT let them get too mushy. Drain, and combine with remaining ingredients.
Roasted Brussels Sprouts:
1 lb. brussels sprouts, cleaned and halved
1 apple, diced
4 slabs bacon, cooked and crumbled
1 tbsp. olive oil
2 tbsp. maple syrup
1 tbsp. balsamic vinegar
Preheat oven to 375 F. Combine brussels, apples and bacon. In a small bowl, whisk together olive oil, syrup and vinegar. Combine with brussels mixture. Spread evenly on a sheet pan and liberally season with salt and pepper. Roast for 25 minutes, until golden brown.