Episode 134: Lentils, Marisa’s New Book, Freeze Smarter

Marisa’s new book is here!

How many people on this list of food influencers are you familiar with? They were mostly new to us. Thanks, Bon Appetite.

We love lentils! We talk about 2016’s designation as the “year of the pulses.” We love cooking with dried beans of all kinds, but especially lentils because of their quick cooking, no soaking convenience. Here’s that lentils-and-sausage story (with recipes) Marisa mentioned.

Marisa’s new book, the third in a trilogy on contemporary canning, Naturally Sweet Food in Jars, is now out! This collection focuses on sweetening your preserves with natural sweeteners–not white sugar. Marisa shares her favorite recipes and other inside info about the new book.

Getting the most out of your freezer. Joy and Marisa talk freezer tips, tricks, and best practices.

At the market this week (and in Joy’s case, every week) we’re buying buttermilk. And we tell you all the different ways we use it up.

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3 thoughts on “Episode 134: Lentils, Marisa’s New Book, Freeze Smarter”

  1. I enjoyed the lentil segment, especially since the night before I listened to this, I had just made Baked Red Lentil Falafel (http://www.thekitchn.com/recipe-baked-red-lentil-falafel-salad-recipes-from-the-kitchn-201268), along with the recipe Joy had recommended on Instagram for oven-roasted chicken shawarma (http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma), paired with some Toum made with my stick immersion blender! Joy, I think you’d like the lentil falafel recipe, it’s nice and green!

    I also appreciated the segment on freezing – thanks for the tip on glass jars, Marisa – I had just frozen some broth in regular mouth jars last week, and today found several of them broken. I’ll be sure to stick with wide mouth and not overfill next time!

    Also, I’ve been meaning to leave some feedback about the cookbook-of-the-month concept. I love this idea in theory, and really want to participate, but realistically I’m not going to buy a new cookbook every month, so I really need more inspiration after the initial introduction. I start each month thinking, I’d really love to get the cookbook, but I’ll wait and see how it goes for Joy and Marisa. I would find it more engaging if you gave a small update each week rather than waiting until the end of the month to sum up your experiences. In the middle of the month, I tend to forget about it. By the end of the month, I might want to buy the cookbook after hearing about your favorites, but by then I’ve lost out on the opportunity to cook alongside you, and you’ve already moved on to the next cookbook. Just a suggestion!

    1. Oh! Also! Last night I just tried the suggestion to use red lentils as a substitution for refried beans in a quesadilla – brilliant!

  2. Oh, how I love lentils, buttermilk, and Marissa’s new book. 🙂 I have resolved to attempt preserving this year, but still have not yet pulled the trigger. Need to get on that!
    I won’t make biscuits without real buttermilk anymore. I also love to use it in the usual breakfast foods like pancakes, etc. I have done it in mashed potatoes before as well.

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