Archive for the 'Beans & Lentils' Category

A Chilly Day is a Chilli Day

The chilli of Oh She Glows from a few years ago, but we added corn and 1/2 a cup of lentils, lost the mushrooms, doubled the onion, added tomato paste as well. It was too spicy so we diluted with some tomato sauce. On the side Tightwad Gazette’s oatmeal scones except I made it savoury […]


I forgot to turn the toast to show the white sesame seeds. Chili sin carne roughly like the recipe rom Chloe Fox’s Intuitive Cooking. I put everything into the slow cooker and remembered to turn it off at night so it didn’t turn into chili crisp for astronaut food. 1 1/2 cup herb broth 1 […]

Come Back and See my Pad Thai

Someone (who now? I forget) pointed to Martha Steward’s Pad Thai but it inexplicably takes out all the heat and most of the garlic. Although I dislike for its ugly layout, their pad thai was a better starting point. My version has no bean sprouts which is kind of sacrilege, and bears no ressemblance […]

Tofu Sticks

Back there is a heap of broccoli (yay, I finally spelled it right on the first type), a mache salad with mushrooms, sliced almonds and sliced cucumber. The mache has something of a faintly floral taste. Some hazelnut salad dressing. In the foreground that rare thing to find: Finn Crisp Caraway. It’sthe first Finn Crisp […]

Fiddly(head) delish

Got a couple new cookbooks recently, and a recipe for fiddlehead and morel caught my eye. The morels are in season locally. Ah, they are also $45/pound. I’m thinking the woodsy taste of portabello will do just fine. Purple asparagus grabbed my eye. Could try that. Seasonal local food. Here’s where we’re going with this: […]

Basil Dazzle

Some veggies readied for spring rolls: carrots, cucumber, red lettuce, celery, spring onions, chives and, in the starring role, basil. The sauce was thai hot pepper jelly mixed with plum vinegar and hot pepper flakes. Ta-da. Spring rolls On the side: brown lentils cooked with a knob of tamarind, a knob of fresh ginger, a […]

Being a Mung’s Friend

This recipe for mung bean soup is good by the standards of Ayurvedic medicine. Soaked overnight, rinsed and cooked for an hour and a half until it descended to more cream than bean. I had most of the ingredients, although come to think of it I don’t know how much dried bean I used. (Used […]