Lovin' on Lentils

Lily's Curried Lentil Soup
Cooking Time: about an hour. Servings: At least 6. (freezes well)

Ingredients:
1 med Onion (I used a white one), diced
1 med Shallot, diced
2 cloves Garlic, minced
1/2 cup diced carrots (If you have them, I didn't)
1 Tbsp each of Olive and Canola Oil
1 tsp Salt
1/2 Tbsp Coriander
1 tsp each Whole and Ground Cumin
2 tsp Turmeric
1/4 cup Celery Stalk, chopped (I used some from a large bag of celery tops I froze this summer)
1 1/2 Cubes Vegetable Stock Bouillon
7 Cups Water
2 Cups Red Lentils, rinsed. (white quinoa would taste the same, just not look as pretty. but if you were trying to hide it from a protein-/quinoa-phobe white would be good.)
1/4 cup Red Quinoa
1-2 Tbsp Lemon Juice

The Fun Part:
[]In a medium soup pot saute the onion, shallot, and garlic in the oils and salt; 5 min. Add all remaining spices (coriander, cumin, turmeric) and Carrots and saute covered on Med/Low; another 5-10 min, will be steamy and smell delicious.
[]Add Celery Stalk, Lentils, 6 cups of the Water, and Bouillon cubes. Bring to a boil then reduce to Med heat; cover and simmer 10-15 minutes.
[]After 10-15 minutes, add the Quinoa and 1 cup Water. Bring to a boil again then reduce to a simmer. If you're in a hurry or you're getting super hungry at this point cook at a gentle boil/vigorous simmer for 15-20 minutes. If not, you could simmer this on low for 30-40 minutes, covered. Not a significant difference in flavor, mostly in texture, the veggies will all break down more, and it'd give you more time to say, toast some bread to go with dinner, or whip us some salads.
[] ENJOY!
[] This will freeze or refrigerate well so don't be afraid of the quantity if you're just a single guy or gal.
[] To switch up the flavors a bit,
1. A different Curry. Add 1 1/2 tsp Garam Masala, 1/2-1 tsp Cayanne.
2. Farmhouse Savory. Omit the cumin, coriander, turmeric and Lemon; add 1/2 Tbsp dried rosemary, 1/2 Tbsp dried Thyme, 1/2 cup diced mushrooms, and 1 Tbsp of White wine Vinegar. Add these when you add the carrots in the beginning.

-Pictures soon

Slow Start

After taking my sweet time getting this thing actually up and running here I am folks! Ready to share my cooking experiences, "Let's start with ridiculous and move backwards" [Stranger Than Fiction]. Meaning I'll start with today and fill in the past few months at a later date.

Today I made a fantastical dinner for myself to schlepp(sp?) along to the library.


the halves without their toppers

getting wrapped for travel

Ready to GO!


So the beauty you are beholding...an SSS... a Spinach Scramble Sandwich!

1 Shallot, sliced
1 Clove Garlic, diced
1-2 Tblsp Olive Oil
2 Eggs
1 Splash Milk
Cheddar Cheese Shavings (as much as desired)
1 Handful Spinach
1 Whole Grain Mini Baguette thing
Salt, Pepper, Dried Basil

Saute the shallot and garlic until just golden, reduce heat to low and add basil and salt. Heat for a minute(ish).

Meanwhile, slice baguette and toast the four bits.

Now, scramble your eggs, mix with the splash of milk and pour into pan over the shallot and garlic. Tear the spinach into small pieces and distribute over the eggs. cover. let cook about 5 minutes. Uncover and stir, spinach should be wilted some and will wilt more after you stir it in to the eggs, add cheese, (put some cheese on two of the toast pieces) cover the eggs and let cook another two minutes or so, until not runny.

Pile this goodness on your cheesy toasts. cover with the non cheesy toasts.
Wrap with parchment for travel and to keep it all inside. [optional]
ENJOY! [required]