getcrafty :: popular topics :: food and wine :: lentil

View entire thread: curry lentil recipe?

Posted by quornflour on 2006-02-08 22:56:28      Post Subject: curry lentil recipe?



does anyone have a good curry lentil recipe?
or a delicious lentil recipe of any kind that you care to share?

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View entire thread: curry lentil recipe?

Posted by elixirbeth on 2006-02-09 05:20:04      Post Subject:

or maybe a lentil dahl recipe? (tried and true)

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View entire thread: summer time dishes

Posted by slaster138 on 2005-06-09 11:10:34      Post Subject:

this thread had a lot of cold noodle dishes

http://www.getcrafty.com/viewtopic.php?t=3552

i usually eat a lot of fruit (watermelon. mmm) and just made a yummy cantelope salad last week (i listed it here somewhere but don't remember where-- it was basically chunked cantelope, proscuitto, goat's milk feta, fresh basil, and olive oil. mmm) another summer favorites:

*fresh tomatoes with goat cheese on a baguette
*sliced cucumber, feta, and balsamic vinegar
*hummus
(i've discovered the joys of different kinds of 'hummus' white bean, black bean, kidney bean, pinto bean, lentil, regular old garbanzos-- just add spices that 'go' with that type of bean (sage plus greek or italian seasonings for white beans; cumin and other 'mexican' type seasonings for black or pinto beans etc. mmm) and make like 'regular' hummus

the best summer dinner ever:
i was 19 and living with my best friend from highschool. it was the dead middle of summer and H O T. our air conditioning was of course broken and a very sweet friend of ours showed up at our door with a surprise dinner-- ice cream and enough candy, fudge sauce, and whipped cream to make each of us a huge sundae. the three of us sat on the living room floor of out hot apartment and just ate and ate and ate.

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View entire thread: curry lentil recipe?

Posted by stella on 2006-02-09 18:30:47      Post Subject:

well, i gave you my other lentil recipe in the other thread, but i make masoor dal frequently. i just saute some onions in oil with curry powder and garam masala, then put in the masoor dal and enough water to cover it, and a can of peeled, diced tomatoes. last time i also added chunks of potato with the onion, and that was really good. sometimes you have to add more water as it's cooking to keep it from drying out. i like a fairly soupy dal.

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View entire thread: need lunch suggestions

Posted by amaryllis on 2006-08-15 09:15:29      Post Subject:

When I'm bored with lunches here is my standby:

An Everything Bagel (or any large bagel with sesame seeds, garlic, etc on it) toasted with spicy mustard.
Honey ham
pepper jack cheese
lettuce, tomato, black olives and banana peppers

I'll have that with celery and hummus or blue corn chips and salsa. You could sub the ham for roast beef or have just the cheese. Basically, a big toasted bagel makes a great sandwich as long as you add interesting ingredients. Pesto, cream cheese, hummus, canadian bacon...all of those would be good too (although probably not together) :)

When the weather gets cooler (it's hot as 1,000 hells here in TN), a big pot of veggie chili or lentil soup goes a long way for lunches. You could make corn muffins to go with. Let me know if you want recipes. I have bunches that are "tried and true".

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View entire thread: how often do you think about food?

Posted by Parel on 2005-01-30 13:25:29      Post Subject: how often do you think about food?

I think about food all the time-- in a good way.

I don't really think "Oh, I had too much for breakfast, so many calories, la dee dah; maybe I shouldn't have any lunch."
I'm more of a "Dang, lunch was good! Maybe I should try that Indian lentil recipe for dinner... and maybe some spiked rice pudding for dessert......" type.

So, how about you?

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View entire thread: Lentil Stew

Posted by cathrinka on 2005-05-23 10:49:00      Post Subject:

i make a similar lentil soup at least once a month. i'd toss in some thick lemon slices while the soup is simmering and remove them when it is ready to serve. i'd also add a couple teaspoons of curry powder.

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View entire thread: Lentil Stew

Posted by Nancy Flynn on 2005-05-23 12:18:40      Post Subject:

this recipe is AWESOME:
http://www.epicurious.com/recipes/recipe_views/views/104464?epiSearchPage=http://www.epicurious.com/recipes/find/results?search=lentil+soup

It does involve curry, and it makes a TON of soup. Definitely give it a go if you like curry.

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View entire thread: lentil recipies

Posted by stella on 2006-02-09 18:27:54      Post Subject:

i just cook lentils with brown rice (saute some onions, celery, and carrots before you add the grains) and eat it with soy sauce. it's not exactly amazing, but it is really good. then the next day, you take the leftovers and mix and egg, some flour, and spices into them and make lentil burgers. mmmm, lentil burgers.

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View entire thread: Lentil Stew

Posted by stella on 2005-05-22 16:06:44      Post Subject:

you could put some more spices in it. i think that sounds like it would be good with some curry powder. i make lentil soup now and then (sans chicken broth and zucchini, since i'm vegetarian and i hate zucchini) and i use basically the same stuff, just more herbs and spices. a bay leaf and some dried basil would be good if you're not into curry.

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View entire thread: Lentil Stew

Posted by Selah on 2005-05-22 14:53:05      Post Subject: Lentil Stew

I've made lentil stew a couple of times and it's nothing to brag about. I just sort of wing it, sticking to standard soup ingredients. It tastes just okay. Last night while eating it I dreamed of eating a burger and fries so I thought I should ask for help to make my soup more delicious.

Here's what I put in it:

chicken stock
1 can whole tomatoes all squished up (my favorite part)
brown lentils
onions
garlic
carrots
celery
potato
zuchinni
salt & pepper

I cut the veggies up really big so they stay intact and other than that I just let the bad boy cook.

Can you add mustard or cheese? Any ideas, advice?

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View entire thread: Beans recipes

Posted by nerf on 2005-09-27 22:35:26      Post Subject:

I bought a giant eggplant/aubergine the other day and decided to try making moussaka. I didn't realise it had meat in it, so I looked for vegetarian recipes, and found that you can substitute lentils. This is my amalgamation of several recipes I read. This is much easier than it looks, but it is time consuming. Oh, so worth it though. It will feed 4 or 2 with leftovers for lunch.

half a large eggplant, thinly sliced
salt for sprinkling
olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
10ml balsamic vinegar
1 tomato, skinned and chopped
150g green lentils
2 cups water
1/2t dried oregano
1t fresh chopped parsley
1t salt
grinding of black pepper
150g crumbled feta
400ml milk (must be cold)
10g plain flour
20g butter
1/4t ground mace (or nutmeg)
grinding of black pepper
_____________________________

Sprinkle the eggplant slices with salt, and put them in a colander with a plate over them and some heavy cans to weight it down. Leave for 30 mins.
Preheat the oven to 180°C (350F).
Heat some oil in a medium pan to med-high, and cook the onions til they are soft.
Add the garlic and stir for about a minute.
Add the vinegar and reduce (this will be very quick).
Add the tomato, lentils, oregano, parsley, salt, pepper and water.
Give it a stir then turn to low, cover, and simmer til reduced (about 15 minutes).
Heat some oil to med-high in a frying pan, fry the eggplant slices til golden. Alternatively, put them under the grill til golden.
Put the milk, flour and butter in a small saucepan, and heat to med-high, whisking continuously. When thick, add pepper and mace.
Turn to low, and cook for another 5 minutes, whisking.
In a 25cm square dish, make a layer of eggplant slices.
Pour the lentil mixture on top, spreading out to fill in gaps and cover the eggplant.
Put the remaining eggplant in a layer on top, and put the crumbled feta on top.
Pour the white sauce over, spreading it out if necessary.
Bake for 35 minutes covered, then bake for another 15 minutes without the cover.
If you want it darker, put it under a grill until it's the right colour.

Do not eat this straight away, you will burn your mouth! I left it for 20 minutes (cause DH was on the phone) and it was still almost too hot to eat it.

edited to add: It's basically like lentil bolognaise layered with eggplant and covered in white sauce. So you could use ready made tomato pasta sauce or white sauce to save making all that, but it probably won't be quite the same. (that is of course the food purist in me speaking out)

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View entire thread: Crock-Pot recipes without red meat?

Posted by ad_ho on 2004-07-07 15:05:20      Post Subject:

Yay! Someone wants my lentil soup recipe! I feel like I am pushing lentils on an unsuspecting public, But since it was mentioned, I will share.
(I really really love this lentil soup and will be eating it tomorrow. :)

The real recipe for Curried Lentil soup: (my personal notes follow)
1 16 oz. (2 1/2 cups) package dry lentils, sorted and rinsed
8 cups water
2 carrots cut into 1/2 inch slices 2 celery stalks, cut into slices
1 medium onion, chopped
2 garlic cloves, minced
3 tsp- 2TBS curry powder (to taste)
2 extra-large vegetarian bouillon cubes, or 2 regular chicken flavor
1 tsp salt
2 bay leaves
* * * * * * * * * * * * * *
1 (14.5 oz) can diced tomatoes, undrained
2 cups coarsely chopped fresh spinach
low fat plain yogurt or sour cream

1. In 3 1/2 or 4 quart slow cooker, (not a smaller one!) combine all ingredients except last 3. Mix well.
2. Cover and cook on low 8- 9 hours
3. 5 minutes before serving, add tomatoes. Cover and cook 5 more minutes.
4. Remove and discard bay leaves. Top individual bowls with half cup spinach and tablespoon yogurt.

I like to add way more carrots. I like the powdered bouillon. Too humid in TX for cubes and they just become bricks. I always use the jarred mined garlic- but I'm not a foodie. Curry powders differ widely- some are much more potent than others! I also add all teh spinach in the crockpot, but I like it wilted. Sour cream rocks. This is better the next day and freezes very well. I am not sure if the recipe can be halved for the smaller crock pots, but as is it will boil over.

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View entire thread: lentil recipies

Posted by quornflour on 2006-02-08 22:57:44      Post Subject: lentil recipies

I am looking for some lentil recipies...

does anyone have one that is just AMAZING?

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View entire thread: cheap and quick soup recipes

Posted by mindshare on 2004-11-30 09:52:47      Post Subject:

any kind of lentil/bean soup is pretty easy after you've got the beans cooked (or of course you can use canned, but i think dried is cheaper). i never use a recipe for soup but that's what makes it so fun, i think... just throw whatever vegetables and beans you have in there, and then get crazy with the spices. for a black bean soup, i like corn, and celery, and some cumin and a little chili powder, maybe some lemon juice. a good curried lentil soup with cumin, coriander, tumeric is nice.

also super cheap is squash soup -- bake a squash, scoop out the good stuff, mash it up (either by hand or with a blender & some stock/water), then add spices, water/stock. a tiny bit of nutmeg is good in a squash soup. and always salt and pepper.

uh, as you can tell my cooking style is kind of unorganised..

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View entire thread: need recipes for 30 people - homeless women's support group

Posted by deborahthecraft on 2004-05-06 16:44:44      Post Subject:

Spaghettie,Lentil Soup.

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View entire thread: microwave heating pad... w/rice?

Posted by mele on 2006-07-13 18:49:42      Post Subject:

Somehting smaller like lentil would distribute the warmth more evenly. Soothing camomile would help, too.

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View entire thread: lentil recipies

Posted by lararum on 2006-02-22 13:43:07      Post Subject:

Our absolute fave lentil soup recipe-
cup of red lentils, chopped carrot, celery and onion, garlic to taste(we use lots, the original recipe calls for one clove), paprika, bay leaf and chili powder, 4 cups water. Cook until lentils are soft , add one cup leftover spaghetti sauce, simmer, add pepper to taste.
Its very easy, and really tasty. I've made it without the vegetables, when I didn't have any and it still came out good.

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View entire thread: lentil recipies

Posted by miightymiighty on 2006-02-14 05:42:57      Post Subject:

my boyfriend makes a very simple lentil soup, except he overcooks it to the point of being the thickness of pudding.

but it's super good, just super simple.

chunk up an onion, saute just a bit, add four cups (ish) of water and lentils that have been rinsed, boil for a while stiring often, then add a cup of rice and loads of pepper, once most of the water is sucked up by the rice, (low simmering btw) add a cup of milk ((soy milk works well in this even)) and stir again , let it sit for ten or so minutes.

's pretty plain, but i like it.

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View entire thread: lentil recipies

Posted by elixirbeth on 2006-02-15 05:35:40      Post Subject:

my boyfriend makes a very simple lentil soup, except he overcooks it to the point of being the thickness of pudding.

but it's super good, just super simple.

chunk up an onion, saute just a bit, add four cups (ish) of water and lentils that have been rinsed, boil for a while stiring often, then add a cup of rice and loads of pepper, once most of the water is sucked up by the rice, (low simmering btw) add a cup of milk ((soy milk works well in this even)) and stir again , let it sit for ten or so minutes.

's pretty plain, but i like it.

no other seasonings?

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View entire thread: good vegatarian lucng ideas

Posted by teagrrl on 2005-10-01 07:58:57      Post Subject:

My school lunches so far have been basically:
* vegetables of some kind (usually something like carrot and celery sticks, or cauliflower)
* protein of some kind (beans or hummus or egg or whatever)
* carbs of some kind (whole grain pasta, bread, cold pancakes - the Swedish thin pancakes, not the American breakfast types)
I have a lunchbox with different compartments so I just put everything in there.

I love cold homemade pizza so I've brought that for lunch sometimes too. And last week I made some lentil salad with green lentils, onion, bell pepper, banana, and it was supposed to have fresh herbs as well but I didn't have that at home... Olive oil, lemon juice and salt and pepper for dressing.

Last week I finally found a microwave that students are allowed to use, so that will give me more options.

I always bring snacks, too - usually fruit and nuts/almonds. I have crazy metabolism so I have to eat often.

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View entire thread: Making meals from...

Posted by teagrrl on 2005-05-10 05:24:28      Post Subject: Making meals from...

From the "I'm chubby" thread:
What's a typical grocery shopping list for you and what meals would you make from it?

I thought about this particular question yesterday and I came up with a list of (vegetarian) things and several meals that could be made from them...strictly speaking they are not all part of my typical shopping list (can't eat yogurt, don't like canned tomatoes or mushrooms), but I put some things on the list because they're so versatile.

Shopping list (or things that you already have at home):
* rolled oats
* eggs
* at least three different kinds of fruit of your choice
* cherry tomatoes
* iceberg lettuce (or other lettuce that you like)
* fresh mushrooms
* frozen kale
* squash
* carrots
* one root vegetable of your choice
* red onions or leek (or both - depending on what you like)
* celery
* cauliflower
* canned chopped tomatoes
* fresh baby spinach leaves
* fresh ginger
* garlic
* spices that you like, including salt and pepper
* fresh herbs (parsley is probably the most versatile, but pick any that you like)
* veggie stock cubes
* lemon
* flour (whichever kind you like - though go easy on the white)
* olive oil
* yeast
* nuts and/or sunflower seeds
* sesame seeds
* red lentils
* dried or canned beans
* dried or canned chickpeas
* plain unsweetened yogurt (low-fat if available)
* whole grain pasta
* rice
* soy sauce

For breakfast you can have oatmeal, one boiled egg, at least one fruit.

Snacks: fruit and nuts, or fruit and roasted chickpeas or beans, or fruit and yogurt.

Meals you can make from this list:
Lentil soup: Red lentils, grated or diced carrot(s), grated or diced root vegetable(s), sliced celery stalk(s), chopped red onion or leek, garlic, veggie stock, spices of your choice (I've heard that cumin is nice). Optional: canned tomatoes, if you like that. Serve the soup with lemon wedges and bread.

Bread: flour, yeast, water, oil, salt. Throw in flaxseeds (not on the shopping list) and/or sunflower seeds and/or chopped nuts and/or spinach...or fresh herbs...anything you like. Put sesame seeds on top.

Bean salad: the "original" bean salad recipe that I love has canned beans, olive oil, vinegar, salt, pepper, garlic, red onion and fresh cilantro/coriander leaves. But since lemon is on the shopping list you can use lemon juice instead of vinegar, and any fresh or dried herbs (or e.g. dried chili flakes) instead of cilantro. Serve the salad at room temperature with bread or salad or as a side dish, or heat it a little and serve with pasta.

Salad: fresh baby spinach, leek or red onion, cherry tomatoes, celery, iceberg lettuce, fresh mushrooms, sunflower seeds or nuts (dry roasted if you want to), fresh herbs. Either serve the aforementioned bean salad with this, or add cooked beans/chickpeas to the salad. If you absolutely can't eat salad without dressing you could make a spicy vinaigrette (with lemon juice if you don't have vinegar) or tzatziki (see below). Salad with fresh bread...mmm.

Kale soup: Frozen kale, cooked or canned beans, grated or sliced zucchini (squash), veggie stock, spices. Serve with bread.

Whole grain pasta with spinach and sunflower seeds or nuts (pour boiling water over the spinach leaves until they look wilted, then pour the water off). Serve with bean salad or cooked beans/lentils/chickpeas.

Pasta sauce: Canned tomatoes, squash, mushrooms, lentils, onion/leek, garlic, fresh herbs. Serve with whole grain pasta.

Hummus: Cooked chickpeas, olive oil, lemon juice, garlic, salt and pepper (blend to a smooth paste). This is not "real" hummus I guess but there are so many different recipes...some use fresh herbs. Spread the hummus on bread or eat as a dip with pieces of vegetables (such as carrots and cauliflower). You can also make felafel from it.

Cauliflower with ginger and garlic: fry pieces of cauliflower with garlic, fresh ginger and soy sauce, until the cauliflower is soft enough to eat. Serve with rice and felafel or a protein source of your choice... (Fresh ginger can be frozen, so you don't have to use the whole thing right away)

Tzatziki: strain the yogurt. Mix with grated squash, garlic, salt and pepper. Real tzatziki uses cucumber but I have used squash with the same results and it doesn't have to be strained like cucumber does. Serve the tzatziki with bread or as a vegetable dip, or as a cold sauce.

Sesame seeds can be used in pretty much any dish (sprinkled on top of eg a salad or mixed in hummus, etc)...they contain a lot of calcium and magnesium. You can make sesame seed milk, too.

Desserts: Fruit salad (you could flavour yogurt with vanilla and serve as a sauce for the fruit salad), a piece of good quality dark chocolate (not on the shopping list...).

All of these recipes are easy to make and most are quick. Usually when I make soup or salad or something I make several servings of it so I can eat it for several meals (though I try not to eat the same thing two meals in a row, cause it gets boring...). So I could easily live at least a week off these dishes.

It is a high fiber diet though so if you're not used to it it will take a while for your stomach to adjust. Make sure you drink plenty of water.

Now it's your turn, what healthy dishes would you make from the shopping list I made? Without adding any extra ingredients...

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View entire thread: Best Sandwich (Vegetarian)

Posted by millipede on 2005-09-07 11:22:07      Post Subject: Best Sandwich (Vegetarian)

My boyfriend found the recipe to this sandwich on some message board. I wish I knew where so I could link it and give the proper credit. Anyway, this sandwich is so good and its vegetarian.

Makes two big sandwiches

Ingredients
- French bread, whole wheat or pita
- 2 to 3 Roma tomatoes - sliced or diced depending on whether you are using pita bread
- 1 good sized, ripe avocado - sliced
- Fresh spinach leaves to taste - washed and leaves removed from stems
- Dijon mustard
- Garlic-y hummus
- Salt, Pepper, etc. - to taste, optional

1. Spread hummum on one half of bread and dijon on the other half.
2. Layer tomatoes, spinach, and avocados.
3. Eat.

We've been obsessing over this sandwich for about a week now. I've eaten it three times in a single week. The first time we ate it with lentil soup.

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View entire thread: pasta salad?

Posted by Nancy Flynn on 2005-03-15 16:52:28      Post Subject:

i've always been a fan of tortellini, toasted pine nuts and pesto as a tasty pasta salad. pine (pignoli) nuts are good raw, but they are extra-special good in a cold salad for crunch if you throw them in a skillet until they get a bit brown.

i'm also a fan of lentil salad (you could do this with cous cous in place of lentils too). My favorite way to prepare:

1. prepare lentils according to package directions and drain
2. cut up some shallots (or onion), and any veggies you fancy into smallish pieces (i like zucchini, eggplant etc)
3. heat up a tablespoon or two of olive oil
4. sautee your onion for a bit until it softens, and throw your other veggies in there too and sautee them until they are soft-- if this takes too long, you can also put the lid on and steam them a bit
5. when they are nearly done, pour 2 tablepoons of balsamic vinegar into the hot pan and let it sizzle/reduce just a bit
6. mix the veggies and vinegar with the lentils, adding a bit more olive oil if you like
mix in some feta cheese too, for extra protein and salty taste if you like. i use mozzerella since I'm not so into feta

it tastes very good and lasts nicely in the fridge. i suppose you could use asian veggies & tofu, and substitute soy or teriyaki sauce for the balsamic, although not sure how that would go with the lentils...

anyhow, good luck! and let us know if you find some new favorites!

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View entire thread: pasta salad?

Posted by leCandypopRock on 2005-03-21 13:13:57      Post Subject:

i've always been a fan of tortellini, toasted pine nuts and pesto as a tasty pasta salad. pine (pignoli) nuts are good raw, but they are extra-special good in a cold salad for crunch if you throw them in a skillet until they get a bit brown.

i'm also a fan of lentil salad (you could do this with cous cous in place of lentils too). My favorite way to prepare:

1. prepare lentils according to package directions and drain
2. cut up some shallots (or onion), and any veggies you fancy into smallish pieces (i like zucchini, eggplant etc)
3. heat up a tablespoon or two of olive oil
4. sautee your onion for a bit until it softens, and throw your other veggies in there too and sautee them until they are soft-- if this takes too long, you can also put the lid on and steam them a bit
5. when they are nearly done, pour 2 tablepoons of balsamic vinegar into the hot pan and let it sizzle/reduce just a bit
6. mix the veggies and vinegar with the lentils, adding a bit more olive oil if you like
mix in some feta cheese too, for extra protein and salty taste if you like. i use mozzerella since I'm not so into feta

it tastes very good and lasts nicely in the fridge. i suppose you could use asian veggies & tofu, and substitute soy or teriyaki sauce for the balsamic, although not sure how that would go with the lentils...

anyhow, good luck! and let us know if you find some new favorites!

i'm definitely gonna try this, thank you so much!!!

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View entire thread: What do you get when you Google your name?

Posted by teagrrl on 2005-02-11 03:54:27      Post Subject:

I get a lot of genealogy sites. And names of girls who have competed in various sports events. Oh, and actually a reference to myself, in the form of a list of board members in an organisation (used to be in the board of that organisation for two years). The rest of the girls with the same name seem to be younger than me.

I got a huge list from Googlism, here are some of my favourites:
matilda is a lentil of the subspecific macrosperma type and is recognised as a green
matilda is a kangaroo
matilda is a little girl who is far too good to be true
matilda is an outstandingly intelligent young girl born to ignorant parents who not only generally fail to notice her abilities
matilda is a legend
matilda is far more than a song about a crafty swaggie
matilda is so popular it was performed at the opening ceremonies of the sydney olympics before the australian national anthem was played
matilda is designed for use on ibm (hey! I'm a Mac user!)
matilda is a very mellow dog who's also very friendly
matilda is the first british attempt to build a tank specialized in infantry support

***ETA: OK, so not only do I share my first name with a potato, I'm also a lentil! Cool.

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View entire thread: cheap and quick soup recipes

Posted by boheme-anne on 2004-12-02 20:42:38      Post Subject:

Do you have to run these soups through the blender becuase my hubby hates "baby food" soups...I made split pea once in a blender and he hated it. I really would like to try the sweet potatoe lentil one.

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View entire thread: surveys CAN be a good pasttime, i hope?

Posted by alterego on 2005-10-27 18:40:49      Post Subject:

A - Act your age – 26
B - Breast size – 34C
C - Chore you hate – all of them. Except, ok, I kind of like washing dishes
D - Dad's name - larry
E - Essential make up item – lipliner for the eyes
F - Favorite singer – Paul Westerberg
G - Gold or silver - Umm, I'm not particularly devoted to either.
H - Hometown – Milledgeville, GA
I - Instruments you play – took piano lessons as a kid
J - Job title – production editor
K - Kids – Hope to have 1 or 2
L - Living arrangements – first floor of a three-family house, with my boyfriend and a cat.
M - Mom's name – Mary
N - Number of people you've slept with - Ten-ish
O - Overnight hospital stays – none
P - Phobia – oh so many, basically anything that can cause death.
Q - Quote you like – Either that wallpaper goes or I go--the dying words of Oscar Wilde
R - Religious affiliation – none
S - Siblings - one half-brother and one-stepbrother, although basically I'm an only child
T - Time you wake up – minutes before I'm supposed to be at work (8:30)
U - Underwear of choice - something that'll make my boyfriend happy and me comfortable
V - Vegetable you refuse to eat – I can't think of anything . . .
W - Worst habit – negativity, procrastination
X - X-rays you've had – teeth (and an MRI of my torso)
Y - Yummy food you make – lentil soup, iced horchata lattes, grits
Z - Zodiac Sign – Capricorn, but I don't put much stock in it.

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View entire thread: cheap and quick soup recipes

Posted by malinka on 2004-12-01 21:45:38      Post Subject:

Sweet potato and red lentil soup

do the usual saute garlic and onion thing, add chopped sweet potato and red lentils, saute, add stock and a little chilli/herbs/smoked paprika, cook, whizz, yummmmmm

velevtey and yummy

my sister said this recipe made her do the worst farts. i've never had that problem with it, but i though i should give you fair warning!

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View entire thread: cheap and quick soup recipes

Posted by malinka on 2004-12-15 04:05:59      Post Subject:

Do you have to run these soups through the blender becuase my hubby hates "baby food" soups...I made split pea once in a blender and he hated it. I really would like to try the sweet potatoe lentil one.

You don't have to blend it though I love it smooooth. Maybe up the chilli to a healthy dose; then there'd be no mistaking it for baby food.

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View entire thread: favorite fall stews and soups

Posted by janaka on 2006-10-10 16:21:50      Post Subject:

I am glad that somoene started this link - I just discovered that I love tomato basil soup! does anyone have a great recipe for this?

I think my favorite soup/stew for this time of year is lentil, and i also love cream of broccoli. i am very picky when it comes to soup, so if anyone can help out with the tomato basil soup, that would be great.

Thanks y'all!

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View entire thread: What the Hell do I Make for Dinner?

Posted by sallysunshine on 2006-03-28 22:20:51      Post Subject:

I'm cooking for one, so I make chili and freeze single servings in ziplock bags. It also works with lentil soup. Lots of burrito recipes freeze well, too.

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View entire thread: favorite fall stews and soups

Posted by anthrogirl on 2006-10-11 18:14:10      Post Subject:

I am glad that somoene started this link - I just discovered that I love tomato basil soup! does anyone have a great recipe for this?

I think my favorite soup/stew for this time of year is lentil, and i also love cream of broccoli. i am very picky when it comes to soup, so if anyone can help out with the tomato basil soup, that would be great.

Thanks y'all!

I'd be happy to.

Tomato Basil Soup

1 bunch of fresh basil
8 sauce tomatoes (they tend to be elongated and egg-shaped)
2 large cans of crushed tomatoes (San Marzano tomatoes are the best for this)
4 sundried tomatoes (chop three; cut the last one into strips)
1 cup of red Italian wine
4 cloves garlic, chopped
1/4 cup of chopped Italian parsley
1 small onion, chopped
2 tablespoons olive oil
3 cups water
Romano cheese
1 bay leaf
oregano, red pepper flakes and salt to taste

Core the raw tomatoes and skin them by dropping them in boiling water for three seconds each and then peeling them with your fingers. Chop the tomatoes and half of the basil and put aside. Take a large pot and saute the onions and garlic together for about 3-5 minutes. Add the canned tomatoes, the chopped raw and sundried tomatoes, water, and seasonings and cook on medium heat until the mixture begins to simmer; turn don to medium low and cook for a half hour. Stir every 5 minutes. Add the wine and cook for another half hour. Correct the seasoning. Remove the bay leaf and put the mixture into your blender, a cup at a time. Pour the mixture back into the pot and add a few leaves of chopped basil, and stir. Serve in bowls, with the cheese and tomato strips as garnish. You can also add a basil leaf or two to each bowl.

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View entire thread: college cooking

Posted by girlthursday on 2004-11-12 14:58:09      Post Subject:

I just tried this lentil soup recipe a coworker gave me and it's delcious. Soups are so great because you can get so many meals from just one big pot.

-1 tbsp olive oil
-1 onion chopped
-2 cloves garlic, finely chopped
-1 rib celery, sliced
-1 tsp cumin
-1 cup red lentils, rinsed
-1/2 cup basmati rice, rinsed
-4 cups (or more) vegetable stock (I'm not vegetarian so I used chicken broth)
-salt and pepper

Heat oil in large saucepan or dutch oven. Add onion, garlic. carrot and celery. Cook over low heat about 10 minutes until fragrant but not browned. Add cumin, stir well. Cook about 1 minute. Add lentils and rice; combine well. Add 4 cups stock and bring to boil. Reduce heat and simmer gently 20 -25 mins or until lentils and rice are very tender and soup is thick. Add salt and pepper to taste. Thin soup with additional stock or water if necessary. Enjoy!

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View entire thread: Favorite Soup Recipes

Posted by Nancy Flynn on 2005-10-19 13:07:32      Post Subject:

These are links to some of my faves:

Simple Pumpkin on epicurious:
http://www.epicurious.com/recipes/recipe_views/views/105664

Tomato and Spinach:
http://www.epicurious.com/recipes/recipe_views/views/2705

Curried Lentil Stew:
http://www.epicurious.com/recipes/recipe_views/views/2705

The first two are super easy and involve mostly canned and frozen ingredients (you can substitute fresh if you want), but both turn out quite yummy. The pumpkin definitely needs a little extra garlic and 5-spice as noted in the "reviews" of that recipe.

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View entire thread: Crock-Pot recipes without red meat?

Posted by Karen on 2004-05-28 10:48:10      Post Subject: Crock-Pot recipes without red meat?

Most of the recipes that came with the Crock-Pot I just bought have beef, and I don't eat red meat. What are some good vegan, vegetarian, poultry or fish recipes?

From the old Glitter thread: http://discuss.gromco.com/mwforum/topic_show.pl?id=39929. (I'd love the recipes for ad_ho's lentil soup and sweater's vegan stuff!)

melmelon's recipe links
http://members.amaonline.com/nrogers/Kitchen/crockpot.htm
http://www.ebicom.net/kitchen/page/cpidx.htm

khimegirl's recipe links
http://www.crockpot.com/support/recipes.html
http://www.recipesource.com/main-dishes/crockpot

researchasaurus's chicken soup
~8 cups broth, plus cut-up onions, carrots, celery, basil, etc., and leftover cut-up chicken. Cook on low all day. Add thick Amish-style egg noodles to the pot about 1-2 hours before dinner time. As long as you add the noodles toward the end it doesn't become a big pot of mush.

costumekitten's smothered chicken
Frozen boneless skinless chicken breasts with 2 cans of cheddar broccoli soup thrown over them. Eat it with rice or mashed potatoes. Yummy!

MlleEmily's falling-off-the-bone chicken curry
Put in the chicken pieces and pour over whatever ready-made Indian-style sauce is on special at the supermarket that week. Cook on low for 6-8 hours. Use the sauce you usually add to the frying pan after you've browned your chicken. Because there is little or no evaporation the sauce stays sloppier, more like the way you get it at an Indian restaurant, and if you serve it up with rice or couscous the sauce runs into it better. We sometimes add a bit of onion that we have fried in a frypan at the beginning, and also sometimes slice up a courgette (zucchini?) or some bell peppers, and they get nice and soft too.

rita0373's garlic-roasted chicken
The first recipe I ever tried was http://www.thatsmyhome.com/slowcooker/garlic-chicken.htm. It's tried and true. I used a tablespoon or 2 of chopped garlic from the jar.

pretendingsanity's chicken cacciatore
http://www.pretendingsanity.com/recipes.php?id=12

edited to remove the link to my x-post at Glitter -- it's gone (see below)

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View entire thread: What the Hell do I Make for Dinner?

Posted by pudding on 2006-03-28 21:44:42      Post Subject:

Similarly to sjkmaurice, I have a bank of recipes which I choose between, so we have the same things every fortnight rather than every week. We cook something new every so often to avoid boredom. The good thing about repeating the same group of recipes is that it becomes really quick and easy to make dinner. I try to make sure we have a balance of different meat dishes and vegetarian meals over the fortnight and almost every meal I cook uses the least number of pots, dishes and utensils possible because there is nothing worse than washing up. I have a mother who seems obsessed with cooking meals which use every pan she owns whenever I have dinner there and am obliged to wash up. I digress. Our meals are mostly made from less expensive ingredients and quick, simple recipes because otherwise it is too tempting to order takeaway.

Here's a list of some of the recipes I make over the fortnight:

* Roasted chicken breasts & roasted vegetables with gravy.
* Potato & Leek Pasta (this has green vegies, bacon and cheese in it).
* Devilled Tuna.
* Lentil Pasta.
* Spring Vegetable & Lamb Casserole (Sounds fancy - just soup mix poured over lamb chops and cooked, served with mashed potato & green vegies like peas).
* Spagetti Bolognaise.
* Vegetarian Chilli (I use the recipe from Jean's book).
* Curried Mince.
* Soup & Toast (I either make a pot of soup & freeze the rest or else the soup is canned).
* Burritos (My husband cooks this one)
* Bacon & Eggs (Another "specialty" from my husband)
* Rissoles & steamed vegetables.
* Steak or chicken & steamed vegetables or salad.
* Chicken Carbonara Pasta Bake (this is a new one I have just learnt).

Plain and simple food, but it is lovely to eat stuff which is home cooked.

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View entire thread: what's for dinner?

Posted by Nancy Flynn on 2005-03-04 16:19:13      Post Subject:

yeah sewpunk! red wine is the best with anything a person can cook (although i've heard there is some weird chemical reaction when you have it with turkey that makes it taste vile, but i don't like turkey)

sorry, hijack-- i am making this recipe for lentil soup on epicurious for dinner:
http://www.epicurious.com/recipes/recipe_views/views/104464

but only a 1/2 portion because it makes A LOT of soup. i think it is going to be a big cooking weekend for me, trying to get back on track with eating healthy...

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View entire thread: Crock-pot cooking

Posted by Rivercat0338 on 2005-01-04 12:13:32      Post Subject:

I dug out my mom's crockpot a few months ago when school got to be overwhelming and I never had time to make dinner. I made a kind of lentil potage that I liked a lot, and a split pea soup that didn't work quite as well. I need to get organized and try more stuff.

One of the little check-out line cookbooks (Pillsbury or Betty Crocker or something like that) of crockpot recipes she has said so not to be afraid to try the cheaper cuts of meat because they actually work better than the pricier stuff due to the long cooking time.

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View entire thread: Comfort Food Favorites

Posted by Miepshe11 on 2006-07-23 23:17:45      Post Subject:

Buttermilk biscuits and gravy
Vanilla ice cream with dark chocolate chips on top
Baked sweet potato with brown sugar and spices
Any pastry with almond paste inside
Black eyed peas and cornbread
My husband's french toast
Blueberries, especially North Carolina blueberries which are so hard to come by in Texas

When I'm sick- lentil stew or those Pacific somethingorother organic soups

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View entire thread: bringing lunch to work

Posted by teagrrl on 2006-12-01 02:28:47      Post Subject:

How about soups? I don't have a microwave oven either so I eat a lot of soup - it's easy to reheat. :-) For example lentil soup, or a soup with beef chunks, fresh vegetables (leafy greens!) and rice noodles, or potato and leek soup. When I bring lunch to campus, it's usually sandwiches+vegetables, or some kind of bean or lentil salad that can be eaten cold (we do have access to microwave ovens in the campus lunchrooms, but I'm too lazy to wait in line).

Also, have you tried quinoa? It's gluten free and can be used instead of rice when you're fed up with rice...

You could also make a large batch of pizza (with gluten free crust of course) with all the different vegetables that you can eat. (I like cold pizza slices, but YMMV...)

A bunch of vegetables with guacamole, maybe? Though you'd need something protein-y as well with that...

***ETA: how could I forget meatballs? You can fry a big batch of them in the oven and they freeze well. They go with just about anything, too (depending on how they are spiced, of course) and can even be eaten cold as snacks or on a sandwich...yummy.

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View entire thread: I'm chubby

Posted by teagrrl on 2005-05-09 11:03:33      Post Subject:

About eating healthy: I read an article where health was compared to a bank account. Healthy food choices, exercising and generally healthy choices (such as not smoking) are all deposits into the account. Unhealthy food, not exercising etc are withdrawals from the account. The idea is not to never make any withdrawals (because what's the point of a bank account if you never use the money?) but keeping the balance on the "plus" side. I thought it was a nice analogy.

Back to the original topic...
If I was grocery shopping for myself, I would get:
* an assortment of dried beans and lentils, and a couple of tins of beans/lentils for "emergencies". I'd soak and cook a lot of the dried beans and then freeze them in small portions. Of course, usually I already have this at home, because it lasts forever. :-)
* an assortment of what I call "real" vegetables, ie not only cucumber, lettuce etc which is mostly water, but more nutritious ones like spinach, broccoli, cauliflower, kale, root vegetables...which veggies I'd get would depend on what was in season. I try to keep (good quality) frozen vegetables at home as well. You can make spinach or kale soup really quickly from frozen chopped spinach/kale.
* fruit - also depending on what's cheap and in season. Fruit and nuts are a great snack.
* nuts of any kind (if available - my local grocery store is really bad)
* sunflower seeds and sesame seeds - good to sprinkle on just about any foods
* soy milk, probably
* I don't eat yogurt, but if I did, it would be a low-fat, low-sugar kind. Yogurt is supposedly really good for you, but it gives me a headache and I'm not sure I should eat dairy at all, so...no thanks.
* flour of different kinds I usually keep at home. Yum, homemade bread...I love bread with sunflower seeds or flaxseeds or nuts in it...
* olive oil is also a staple
* lots of different spices or fresh herbs - prepackaged spice mixes (the ones in bags, intended for one meal) can be really good to keep in the house, to spice up any dish...

You can make a billion of different bean stews or salads or lentil soup or hummus or falafel...I think that as long as you have several spices that you like, you can make even the simplest dish really tasty. You might want to keep a couple of condiments (sweet chili sauce?) at home too if you like that. And fresh herbs in a pot in the windowsill.

***ETA:
Aaaah! How could I forget:
* whole grain pasta - I love pasta. Pasta with spinach is really good, as is pasta with guacamole (or plain avocado).
* rice

I'm such a carb girl normally, I can't believe I left them out! (Well, beans and lentils have carbs too, but you know...)

About the spices, my latest addiction is dried chili flakes. I put it in anything...I even made kale soup with chili flakes.

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View entire thread: Best Cookbooks?

Posted by veganluvr on 2005-02-15 15:06:17      Post Subject: "How It All Vegan" & "The Garden of Vegan

My absolute favorite cookbooks are by Tanya Barnard & Sarah Kramer, authors of "How it All Vegan!" and "The Garden of Vegan." Even if you aren't vegan, almost all of the recipes I've tried have been very yummy, pleasing many of my non-vegan friends!
New to these books? Try my favorites- I've made each of the following recipes more than 3 times, and they're a hit each time :)

from "How it all Vegan":
'anything goes' fruit muffins, p 49 (great when I have fruit that is about to go bad... just add it to a batch of muffins!)
Perfect Pesto, p. 80
Fragrant Garlic Parsley Pasta p. 106 (gggggggreat!)
Classic Chocolate Chip Cookies, p. 137 (I've made this recipe 10+ times. My friends and family LOVE this recipe- they can't even tell they're vegan. I use a little more than the recommended chocolate chps- I use a little over 1 1/2 cups choc chips.)
Flax Eggs, p.157 (Ok, so this is just an egg-substitute recipe, real simple... but it has been the best egg-replacer I've used in baking- and it's very cheap! I hope they don't mind me sharing: It's this easy- Blend 1/3 cup of whole flax seeds to an even meal. Then slowly add 1 cup of water while blending. Blend until mixture resembles a thick milkshake. Transfer to a selable container and store in the fridge (will keep for 3-6 days). Makes the equivalent of 6 eggs. Now, how to use in yer recipes? 3 tablespoons of flax eggs equals 1 egg. Use this to bind in baking; not for use in an egg-based dish, such as scrambled eggs....)
Out of this whole book, the only recipe that turned out awful for me was Big Ben's Lentil Burgers, p. 110. Anyone tried this? I don't know what I did, they just falled apart... probably could have used some flax eggs....

From "The Garden of Vegan": I haven't tried as many recipes in this book, but from what I have... rilly good!
Sesame Ginger Dressing, p. 99 (awesome!!!)
All-Purpose Spice Nuts, p. 111 (good for parties)
Zoe's Grandma's Roasted New Potatoes, p. 113
Chickpeas & Swiss Chard, p. 117 (one summer I was growing lots of swiss chard at my parents' house and didn't know what to do with it... this recipe is sooooooo good! Yes, garnish it with flax oil and Bragg's)
Green Goddess Bowl, p. 153
Anne's molasses Cookies, p. 187 (so simple and so good.)
One recipe I tried in this book that turned out seriously !@#$-ed up was Sonia's Falafels, p. 107. Maybe my blender is a piece of crap, but the recipe was so thick that I couldn't even blend it and ended up throwing the whole thing out, frustrated.

I can't recommend these books enuf- when I was *new* to cooking, i found them very user-friendly and with helpful references in the front and back of each book, I learned about all the different kinds of flour and beans, and a million things to do with baking soda, and ideas for bath and body treats, and party theme ideas... If I could live off of just two cookbooks, these are all I'd need. The authors are too cute, to boot!

Mine were given to me as a gift from friends who visited the "People's Co-op Bookstore" in Vancouver, BC (we're from Chicago), but you can get them off Amazon.com for real cheap, i'm sure. If you have the opportunity, you might want to order them from your local bookstore and support an indie business!
Anybody want to share likes/dislikes about recipes in these books?

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View entire thread: three foods you love right now

Posted by sewpunk on 2005-02-25 15:44:39      Post Subject:

* My husband's portobello, gouda and fried onion sandwich, OMG it's heaven.

* Red Lentil Soup (made from the Aunt Patsy's Mix)

* Phoenix Rolls with wasbi (shrimp tempura and avocado sushi roll topped with spicy tuna)

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View entire thread: three foods you love right now

Posted by courgette on 2004-05-25 16:29:22      Post Subject:

-cauliflower (raw, steamed, stir fried; I am going through a big cauliflower phase right now)

-sauerkraut and mushroom pierogies (just discovered these at the polish deli in my neighborhood)

-radish, lentil and quinoa sprouts (cause I have been growing these like crazy; they are good mixed with avocado and cold tofu for a salad)

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View entire thread: bringing lunch to work

Posted by sallysunshine on 2006-11-30 21:43:43      Post Subject:

Can you do beans? Beans freeze and reheat really well. All sorts of bean soups, like lentil or black bean, would work. I usually freeze single servings in zip log baggies, which stack up pretty easily and save space. You might have to keep a bowl at work to reheat them with.

One of my workmates and I alternate bringing lunch for both of us. It's a much better system, I think, because bringing lunch every day gets tedious, and making lunch for two people isn't much harder than making lunch for one. Also, you're a lot more likely to actually do it when there's someone else depending on you.

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