When The Husband’s Away The Lentils Will Play Curry

Curry has many meanings, but my fave definition, “sauce”, was shared by a cookbook writer years ago. He also offered a strategy for a quick lentil curry that at least two of us love. My daughter and I have eaten this dish straight from the pan, and although I’m not sure I adhere to all of the cultural particulars, this is the basic outline. Fast, vegan, dairy and gluten free. Feel free to vary by taste. When the lentils are cooked, it takes less than 30 minutes.

1 dry cup green lentils, cooked according to package instructions

1/2 large onion, chopped

2 cloves garlic, chapped

1 jalepeno, seeded and chopped (don’t touch your eyes)

Two handfuls cherry tomatoes, any color, halved

1/2 cup of broth or water

Handful of cilantro, chopped

Vegetable oil

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon ground coriander (if you have it, I didn’t)

1/4-1/2 teaspoon salt

2-3 pinches cayenne

1/2 a lime

Heat a tablespoon or two of oil over medium heat. Cook onion for 8-10 minutes until soft. Add garlic, jalapeño and spices with half the salt at first. Cook for a couple of minutes to get the spices going. Add as many tomatoes as you like for a few minutes, stirring on occasion. The skins may wrinkle, 2-3 minutes. Combine the lentils and give it a good whirl to combine everything.

If anything sticks at any time, lower heat. Add enough liquid to make some sauce but not a lentil drink. Lower heat and simmer a few minutes.

Give it a taste, adjust spices. Stir in cilantro and squeeze the lime before servicing.

Enjoy,

B

Is it Summer Yet?

Good gosh will this winter ever end?! Nothing says channeling warm weather like something blended in the coupe. So drink up my lovelies! And don’t just hoard this strawberry syrup for cocktails. Stop paying for flavored seltzer and make your own. Or strawberry whip cream or vinaigrette. Or drink it by the spoonful. Just sayin’… It’s good.

https://www.bonappetit.com/recipe/frose-frozen-rose-wine

Cheers!

B

Homemade Mayo (not Fallen Chocolate Cake)

The dog ate my cake (and survived both the chocolate and me). So here’s a picture of the mayo. And the dog.

I didn’t intend to make mayo, but ignored a golden rule for making hard boiled eggs (fresh eggs, what was I thinking?! See link below) and wrecked the whites late Friday night during the peeling process. So I succumbed to egg salad. Then I realized we had no requisite condiment. I did however have more eggs, oil, and a stale but still useful lemon. Ok then.

I mostly followed the recipe below. Except I used one whole egg and a hand blender. Take your time, these ingredients certainly do in order to emulsify. (Also below a link to the chocolate cake – my only slice was delicious! Separate eggs when they’re cold.)

Eat up!

B

https://www.epicurious.com/recipes/food/views/homemade-mayonnaise-241868

http://edinformatics.bmobilized.com/?ref=https%3A%2F%2Fwww.google.com%2F&url=http%3A%2F%2Fwww.edinformatics.com%2Fmath_science%2Fscience_of_cooking%2Fboiled_eggs.htm

https://www.bonappetit.com/recipe/fallen-chocolate-cake