Rather than plating food to table, central serving bowls of the curried veggies, slaw and lentils. Red lentil cooked with mushroom bouillon cube and half a dozen chopped brown mushrooms. Topped with the chickpea snack for some crunch against the soft. That’s another successful version of lentils. A variation of what I did before of [...]
Plain veggies steamed – carrots, cauliflower and red bell pepper. Red lentils cooked with an onion bouillon cube, a quarter cup of tomato sauce, and tandori marsala and curry. At the end a pinch of sugar and a dribble of apple cider vinegar. Towards the right back arborio rice cooked much the same as the [...]
The fridge is getting empty, but there’s the freezer. Our crop of green tomatoes. for an Italian green tomato sauce, I added 3 cloves of sliced garlic to the cast iron pan with a little olive oil and the tomatoes to thaw and cook down, mashing it from time to time and adding a pour [...]
Couldn’t resist the light. The green in the background is black kale boiled with a minced clove of garlic and a few drops of hot pepper oil. In the front, a lentil dish and a quinoa dish. A variation of sweet and sour lentils (p. 86) was a big hit. Takes about 30 minutes. cook: [...]
My favorite things around: hubbykins and The Carleton Tavern’s tabouli and hummus. The owners are Lebanese so they do it right. The tabouli is fresh and has mint. The hummus is smooth and a little garlicky. The pita is fresh too.
Good for a snowy winter day, Kathy Smart‘s Chickpea Chocolate Chip. I adapted it, to my peril, but still it is good enough that I risked having no dough left over to bake when the pan came out of the oven for round 2. For these: Preheat oven to 350 F 1/2 cup of natural [...]
Red kale Bamboo sprouts. New ingredients are new inspiration. So are new toys. We got a mandolin to slice and now needed something to slice. I layered the pan with the longest cooking things first so at the bottom, 4 sliced cloves of garlic, 1/2 an onion. When that cooked a little, sliced stem of [...]