In a celebration of butter -- and all of its potential glories once “browned” -- a recipe was published in the October 2009 issue of Gourmet for “Fennel-Dusted Chicken with Brown Butter and Capers.” My result was moist chicken that was pleasant to eat. This is a simple recipe, and likewise is simply good. Enjoy the combined flavorful efforts of fennel seeds, capers, orange juice, and -- of course! -- butter.

My chicken cutlets were thick, so they needed twice as long to cook through (8 to 10 minutes). But how great is it to have chicken ready to eat, that quickly?

And then…there are the lentils. How I adore them. I’ll make them any time. The recipe for “Lentils with Cumin and Lemon,” from The Diabetes Snack Munch Nibble Nosh Book, by Ruth Glick, is a good way to make a cool lentil salad. The raw onion and garlic is not overwhelmingly powerful here, which is a good thing. The ground cumin is a nice touch. My total salt addition was 1 1/2 tsp.

Boneless, Skinless Chicken Breasts (24 oz.) = $7.77

RECIPES: pleasurable chicken is easy to cook in a skillet; chilled lentils are so durable
PREP TIMES: chicken can be eaten within 30 minutes; cook lentils for 20 minutes, then refrigerate for hours, if you’d like
TASTES: distinct fennel seeds, briny capers, and silky butter enhance moist chicken cutlets; lentils smile among onion, celery, and ground cumin

Next time, I’ll take a vegetarian trip. I’ll cook the “Crustless Dill Spinach Quiche with Mushrooms and Cheese,” from The Best Diabetes Cookbook, by Katherine Younker, along with “Pesto Potatoes,” from the April 2006 issue of Vegetarian Times. Come back to my site on Friday, April 16, to see my results.