Hi, bloggerites. Feeling, sluggish, tired, narcoleptic, and generally dried out? Do you feel a loss of interest in things you once enjoyed? Is your kitchen threadbare due to financial problems? Reconstitute yourselves with the wonderful, innovative concept of dried beans, lentils, grains and legumes! Contact your local grocers for more information, and scroll the fuck down!
I apologize for that frank and awful introduction. However, I will not apologize for the awesome-ness of good foooood. As it gets colder and colder (and colder, and colder) in Pbo, I feel a need for more comfort. Too bad, I already posted about that. All things in moderation. So, I present you with a blog entry filled with economical and delicious, healthy recipes and nonsensicals.
Between hard work at a busy restaurant, and heavy-duty school, my life lacked balance, in an extreme way, and consequentially, I withdrew from my college program (for various other reasons, regarding lacklustre course content and chefs, etc., etc.). I chose work, because I feel I definitely get more out of it, even education wise. In case you haven’t guessed, I have a lot more free time now, and a lot more free time means a lot more dried foods! I couldn’t be happier about it, really. Here are today’s (okay, this month’s, I’m sorry. I finally found a functioning wi-fi connection in the apartment though!) rezzpees.
Curried Lentil Soup
Most nights at work, I stupidly go there hungry, and by the mid-end of the night, find myself worn out from lifting things bigger than myself, hands covered with burns with no real origin. The solution? LENTIL SOUP! Made by a coworker, hopefully. After a while, I started eating it almost every night at work, and developed, what Sunny in Philadelphia fans will refer to as, “The Hunger.” Soon, one bowl was not enough, and I needed this beast of a soup at home. I needed it! Here’s what happened)
– 1 medium onion, cut in small dice (precision isn’t really necessary)
– 2-3 cloves garlic, minced
– 2 cups diced or whole tomatoes, with juice
– 2 cups dried red lentils
– 2-3 heaping teaspoons curry powder
– 1/4 tsp. cinnamon
-1/2 tsp cumin
-1 tsp paprika
– 1/2 tsp cayenne
– 5 cups water
– 1 small can of coconut milk, or coconut cream, if you prefer
– salt and pepper to taste
In a medium saucepan, saute onions in a small amount of oil (1-2 tsp), till translucent, then add garlic and cook for an addition minute or so. Stir in tomatoes, lentils, and all spices, let simmer for a couple of minutes, then add water. Cook for 10 minutes at a rapid boil on medium-high heat, then switch to a low simmer for the next 20 minutes, when lentils are soft and cooked. Stir in coconut milk, and mix well, and bring to a simmer, until soup is hot again. Using a blender (an immersion blender works best, I find), pulse until mixture is smooth with some small chunks left in it (tomato-wise). Serve with chopped basil on top.
By the way, Matt, if you’re here, this recipe is vegan!
Red River Cereal Muffins
In the quest of all things comfort, economic and fibre, I found this recipe. No, it’s not my own, but it’s damn good. Originally, the recipe calls for Saskatoon berries, but, I have never been, uh, blessed enough… To go to Saskachewan. … Anyways, you can substitute the berries any which way you like, I like using raspberries quite a lot. Also, if you don’t have spelt flour on hand, just use regular flour. These are fibre rich. Beware (and embrace)!!! By the way, Red River Cereal, on it’s own, is some tasty stuff. Flax-y.
|1||cup all-purpose flour|
|1||cup spelt flour|
|1||cup granulated sugar|
|1/2||tsp baking soda|
|3/4||tsp baking powder|
|1||cup Red River Cereal|
|3/4||cup plain yogurt|
|1/2||cup vegetable oil|
|1||tsp vanilla extract|
|zest of 1 lemon|
|2||cups Saskatoon berries (or berries of your choice)|
Preheat oven to 350 F. Combine flours, sugar, baking soda, baking powder, salt and Red River Cereal in a large bowl. In a separate bowl, mix together eggs, yogurt, vegetable oil, vanilla and lemon zest. Mix wet ingredients into dry ingredients. Gently fold in berries. Spoon batter into prepared muffin cups, filling to the top. Bake for approximately 30-40 minutes or until toothpick inserted comes out dry.
Well, kiddies, that post was short-lived, but that’s all for now. Prepare for more frequent posts, and enjoy your fibre! Your homework for now is to obtain and read/use the Harrowsmith Country Cooking Cookbook. Megohm, over and out.