Happy Burns Night! January 25th is, in Scotland, known as Burns Night. It’s when we celebrate our beloved bard, Robert Burns; it’s a celebration involving haggis, neep, tatties and considerable amounts of whisky. So logic would dictate that the following soup involve haggis, and well, everyone has boundaries. Mine involve having haggis soup. Read More Soup of the Day: Spicy Tomato Lentil
Melkam Gena, everybody! Today Christmas is celebrated in Ethiopia, so this seemed like the right day to do a recipe on how to make Misr Wot (also written as Misir Wot or Misir Wat). Read More Soup of the Day: Misr Wot
For six weeks, my kids took an art class on Tuesday afternoons. I picked them up from school with a snack they could eat in the car, dropped them off at the museum, and then I used the two hours they were there to get some writing done at a nearby coffee shop. Because they finished at 5:45 p.m., the last thing I wanted to do was come home and cook something that took more than, oh, 15 minutes. Besides boiling up some noodles and tossing them with marinara sauce (or picking up food on the way home), I don’t have much in my repertoire that is super-quick. Because of that, I have to plan ahead.
This recipe for lentil soup came to me in a bit of recipe-related serendipity. Read More Get in My Belly: Indian-Spiced Lentil Soup (Slow-Cooker)
This week I am trying something new. Instead of posting one of “my own” recipes (in quotation marks because I know I did not come up with them out of the blue, I’ve just been making them for so long that they are probably nothing like the original source material that I’ve forgotten by now anyway), I will be reviewing a new recipe I tried. I found this one for a great curried coconut lentil soup via foodgawker and it was the warm colors coupled with the deliciousness potential that drew me in. Read More Recipe Review: Curried Coconut Lentil Soup
I know, that’s a really dreary-looking title for a recipe, but it’s not nearly as plain as it sounds. I have been trying incorporate more spinach and kale into my diet, mainly because they are some of the few vegetables my 8-year-old daughter likes rather than only tolerates. How a kid can love spinach and hate corn, I do not know, but here we are. This is the first time I ever made this particular recipe, and it turned out pretty well.
When it’s cold out, warm food that’s warm in both temperature and spiciness is the best there is. The double-whammy of warmth makes it the most bang-for-your-buck dining option. And with the inviting smell of the coconut and curry and the cheerful color of the veggies, this dish is just right for January. And February. And March. And most of the year. Read More Coconut Milk Lentil Curry
Last week, the sky opened up and released buckets of snow that it had apparently been holding on to since sometime in November. In short, it was freakin’ cold outside. But I know how to conquer the cold weather when it hits: with stew! I make stew (and most other things) using a very imprecise cooking method known as the “Making Shit Up” method. This makes it a bit more challenging to write down or pass on recipes, but I’ve had good luck with it over all. The night before I made this stew I came up with an idea for it. And some people might shout, “That’s like my grandma’s recipe! You didn’t invent it, Liar McLiar-pants!” But I haven’t read your grandma’s recipe, so I just put a bunch of things in a pot that I thought would taste good together. (Also, your grandma is a lovely person and you should really call her more often.) Read More Lamb and Lentil Stew