Posts tagged ‘lentils’

February 9, 2012

Lentil Soup

I think it’s challenging to find a more comforting, hearty, soul-warming, healthy, and simple wintertime dinner than lentil soup.Like most things I cook, lentil soup can take on whatever flavors you want, and you can pretty much put anything that grows in the ground into your soup. I made this when I had a yucky cold a few weeks ago, so I wanted to load it up with sinus-clearing and nutritious things. I made it up as I went along, but this is definitely a lentil soup recipe worth repeating. So give it a try!

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September 28, 2011

Culinary BS: Spicy Lentil Loaded Baked Potato

The most challenging part of being a culinary bullshit artist blogger is having to create names for the things that show up on my dinner plate. For example, while Summery Vegetably Italian-ish Polenta Meal of Excellence is really really great, that is a terrible name for it.

I think this name isn’t terrible. Not great. But. Not terrible. I know you always assume that the meals are better than the names.

I love lentils. They’re creamy, full of nutrients and fiber and protein and goodness, cost 99 cents a pound, and pair well with a wide range of flavors and foods. Also, look how much food is on that plate. I’m not a calorie tracker, but I’ll tell you this: If you replaced that potato and all of those lentils with a 3oz (which is small-ish) hamburger made of 95% lean beef and a whole wheat hamburger bun, this plate would remain the same number of WeightWatchers points. So. This is a bang for your buck meal, if you ask me! Also, while this meal takes and hour or so to cook, it’s very very easy. And. If I were to guess. Is probably about $2 a plate, if that. 

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September 4, 2011

How To Cook Just About Everything

I work with a lot of (excellent) college students, and right now is the time of the year where they are all settling into their new living quarters, and realizing that they need to depend on their own kitchen, rather than a dining hall, for sustenance.

So far, only one sorry kitchen tale has been brought to me (it was the story of a sweet potato that refused to cook fast enough), but as I eagerly await more, “Sarah, how do you cook?” questions, I figured I’d throw a post out there, dedicated new these new Kitchen Crusaders, in hopes that their kitchens soon produce delicacies finer than cup-a-soups, toast, and frozen vegetables.

Okay, before we get started…

Please make sure that your meals generally consist of vegetables/fruits, a grain or starch, and a form of protein. You know how to cook cereal, pasta, minute rice, salads, and sandwiches. You can probably do tacos, stir fry, pizza, and scrambled eggs really well. That’s all awesome. I’m going to walk you through some different (easy) preparations of foods that are healthy, inexpensive, and easy to find. Honestly, I googled most of these things when I first found myself in my own kitchen!

This is a very long post with a lot of information in it.  I’m hoping that this is everything you need to know to start really cooking for yourself all of the time! I’m trying to include the basic foods that don’t come with “this is how you cook this food” directions written on it, but let me know if I’m missing anything.

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February 17, 2011

Lentils and Barley

This is one of my all time favorite winter dinners. It’s hearty, nutritious, delicious, and super inexpensive. And it’s great with an egg on top.

I think I’ve always enjoyed lentils, but ever quite known how to cook them. They’re a great source of protein, fiber, and general nutrients, and at $1.99 for a 2 pound bag (which is like… 16 servings?), you can’t go wrong. I recently discovered the delights of barley–the mild nuttiness of the barley compliments the creaminess of the lentils quite nicely, if you ask me.

This takes about an hour (?) to cook, and it will make your house smell delightful. You can use rice instead of barley (or you can use any grain that takes about 30-60 minutes to cook when being simmered), and you can use a different color lentils if you want (but pink lentils cook in about 20 minutes and turn to mush, so I would steer away from mixing those with a grain when cooking them).

As with anything I cook, this “recipe” is extremely adaptable–mold it to fit your tastes, please.

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