Lentils with Mustard-Herb Butter -Another 5 star!

I’ve had this recipe for months and months and months. I put it in my meal planner, buy the ingredients and when it comes time to make it, I don’t. I think it seemed intimidating. The original recipe included salmon and had the French translation at the end of the title. I think that’s why it was intimidating. I like to cook, but I’m no chef, and I certainly don’t consider myself sophisticated enough to make French food! So in an effort to clean out our freezer I decided to just do it!

The night I made this, my husband took a nap and I just took a deep breath and with great determination, entered the kitchen. I read the directions a couple of times and decided to make the lentils first (cause anyone can boil some legumes, right?). Then I made the mustard butter. Then I chopped the leeks and it all just fell into place entirely WAY too easily. Before I knew it, dinner was ready, I woke my husband up and he said “already? How’d you do that so fast?” and that’s when I realized I’d actually finally conquered this oh-so-intimidating recipe and did it like I was a professional! As it turns out, French food isn’t intimidating, it’s just all about the butter!

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When we sat down at the table, I took another deep breath and tasted the lentils. HOLY COW! They were packed with this amazing flavor! My husband and daughter loved them too! It was definitely a 5 star recipe. The next day I even ate the lentils cold, that’s how good they were!

These were so good I thought I’d just post the lentil part of the recipe so that it could be a vegetarian dish (hey! It’s Meatless Monday after all). The salmon was good, but that’s not what made this recipe worthy of 5 stars. However, I’ll post how to cook the salmon at the very end so that if you do want to have this recipe as originally written, you can.

Lentils and Mustard-Herb Butter (with Salmon) (Saumon aux Lentilles)


  • 3 tablespoons butter softened
  • 1 tablespoon chopped chives, optional
  • 1 teaspoon chopped tarragon, optional
  • 2 teaspoons grainy mustard
  • 2 teaspoons fresh lemon juice
  • 1 cup French green lentils
  • 4 cups water
  • 2 medium leeks (white and pale green parts only)
  • 1 tablespoon unsalted butter
  • 1/2-1 tablespoon fresh lemon juice

If you want to add salmon:

  • 4 (6-ounce) pieces skinless salmon fillet
  • 2 tablespoons unsalted butter




Cook lentils: Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.

Make mustard-herb butter: Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.

Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

For the salmon:

Sauté salmon while leeks cook: Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

Serve salmon, topped with remaining mustard-herb butter, over lentils.

Hello my name is Tabitha and I have a freezer hoarding problem…

I may or may not have a freezer hoarding problem. It would depend on who you ask. But I’m 90% sure if you ask anyone I’ve ever lived with they’d say “yes, yes she does”. More often than not I can’t buy anything in the freezer section at the grocery store unless it’s in a malleable package which will fit in a nook or cranny. But even that’s questionable… Perhaps a therapist could help me figure out why! I mean, it’s not like it would sustain us in an emergency since it would melt after a day or so. I seriously cannot explain it! But it is a fact of my life and now I’m in a bit of a pickle. We will be moving soon and we don’t own big enough ice chests to hold it all. Not to mention we don’t exactly have a place to move just yet. That’s where the pickle part comes in. Since I don’t know where we’ll be living, I don’t know what will happen to my freezer full of food!!! I was telling a friend about it last week and she looked at me and said “why don’t you eat it?” Duhhhhhhhhhhhhhhhhhhhhhhhhhh… right! OF COURSE!!! Hahaha!! Seriously. I’ve. got. issues.

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So the next morning when it was cool-ish, I went through the freezer and wrote down everything that was in there. Then I went to www.plantoeat.com and planned out our meals, according to the freezer, for (almost) three weeks! Yes, I said three weeks. I told you I had a problem!

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Why write a post about it? It was my mom’s idea actually. She thought it could help others, especially in the time of a low budget week. Cause let me tell you, my grocery list was very short! It’s time to get creative!

Here are some meals that we ate last week:

Taco Tuesday

It was just me & mini-me so we had:

Frozen Pre-packaged Chicken Enchiladas (which I had bought for my husband to eat while I was out of town, and he didn’t)

Un-Refried Refried Beans (1/2 recipe so I didn’t have to freeze the leftovers!)

Zucchini (from my mom’s garden)

(A Non-Crock Pot) Wednesday

Antioxidant Supreme smoothie (which wasn’t good enough to share the recipe with you all)- using the frozen blueberries, strawberries & mango I had in the freezer

Salmon with Lentils and Mustard-Herb Butter (look for this recipe, coming soon)- using frozen salmon and lentils I already had in the cupboard

Fun Friday

Frozen cheese tortellini mixed with a bag of frozen veggies

Summer Sunday

Frozen Pumpkin Croissants (I finally managed to remember the night before to defrost them!!! Wahoo!)

So that’s what we’ve had so far to help clean out the freezer. Unfortunately it isn’t enough to see a dent in the freezer big enough to feel accomplished, but we are getting there!

Stay tuned for more freezer hoarding updates!

Asian Salmon- Another Keeper!

I must admit, this isn’t a new recipe. I’ve had this one for years and years and years and we love it! I am trying to figure out how to get fish in our diet a minimum of once a week and this is usually my go to when I’m in a pinch. I always have everything on hand, especially since some of the ingredients are on the exotic side and I don’t use them in anything but this. (As a side note, I don’t add the cilantro. I never have it on hand (the aphids LOVE it when I have it in my kitchen window herb garden) and my husband claims he doesn’t care for it).



So now that I’ve admitted that, I’ll now admit something else. This recipe was originally entitled “Halibut with Rice Wine”, but I call it “Asian Salmon”!!! Halibut is just so expensive, salmon is just so good for you and it has a lot of asian ingredients in it! Black bean sauce, mirin, rice wine vinegar… not your common pantry items, right?

I’ve made this recipe for many guests and everyone always raves about it. It’s just so flavorful, it’s hard not to like it. I steam some rice and broccoli and call it a meal. The sauce tastes good on every thing!

Some of the ingredients are odd, but I swear they’re worth every penny. You’ll buy this stuff and use it once a week in this recipe!

Halibut with Rice Wine

Adapted from allrecipes.com


  • 1 teaspoon vegetable oil
  • 1 shallots finely chopped
  • 2 cloves garlic finely chopped
  • 1 tablespoon black bean sauce
  • 1/2 cup mirin (Japanese sweet wine)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 6 (4 ounce) fillets salmon  skin removed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh cilantro


Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.