Recent fooding
Apr. 4th, 2012 11:38![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
starlady# The Booodseees - I don't know why these cookies are called that, but they're delicious, easy, and vaguely healthy. As promised, I made a batch of them on Wednesday night and by Thursday morning they were all gone.
# Chili bythingswithwings - This was my first time putting beer in chili, and it was so good. T'wings revealed to me that she uses equal amounts of the beans now, and I was lazy and omitted the soy protein; I think I used two cans of corn. I would advise against putting cinnamon in it at the end stages, as I did, and I would maybe just add two whole habañeros or equivalent spicy, fruity pepper. (I added one, whole except for being de-stemmed, and I think a red Thai chili, same.)
# Cabbage, potato, and leek soup - I made this on St. Patrick's Day in celebration of my Irish heritage. It was pretty darn tasty for a soup that is essentially three ingredients plus some butter and water, though I then raised a metaphorical glass to cultural hybridity and set my ancestors spinning in their marshy graves by adding a lot of chili pepper flakes to each bowl I ate. Yum.
# Coconut curried lentils - I am eating these right now and they are SO GOOD. I am going to the store tonight and buying the ingredients to make another batch to eat for the rest of the week. That said, I would almost tell people to make them ahead of time and let them sit overnight, because they are 10x more delicious after the flavors have set. I didn't even use all of the same kind of green lentil and they are still delicious.
As for the spices, I used a nice but non-Madras curry powder, and I'm not sure if it was black or brown mustard seed. I subbed tamarind paste for the amchur powder and forgot to add the asafoetida equivalent (I was planning to use garlic powder) completely. Like the OP, I wound up adding about 2 tsp salt at the end. DELICIOUS.
# Chili by
thingswithwings - This was my first time putting beer in chili, and it was so good. T'wings revealed to me that she uses equal amounts of the beans now, and I was lazy and omitted the soy protein; I think I used two cans of corn. I would advise against putting cinnamon in it at the end stages, as I did, and I would maybe just add two whole habañeros or equivalent spicy, fruity pepper. (I added one, whole except for being de-stemmed, and I think a red Thai chili, same.)# Cabbage, potato, and leek soup - I made this on St. Patrick's Day in celebration of my Irish heritage. It was pretty darn tasty for a soup that is essentially three ingredients plus some butter and water, though I then raised a metaphorical glass to cultural hybridity and set my ancestors spinning in their marshy graves by adding a lot of chili pepper flakes to each bowl I ate. Yum.
# Coconut curried lentils - I am eating these right now and they are SO GOOD. I am going to the store tonight and buying the ingredients to make another batch to eat for the rest of the week. That said, I would almost tell people to make them ahead of time and let them sit overnight, because they are 10x more delicious after the flavors have set. I didn't even use all of the same kind of green lentil and they are still delicious.
As for the spices, I used a nice but non-Madras curry powder, and I'm not sure if it was black or brown mustard seed. I subbed tamarind paste for the amchur powder and forgot to add the asafoetida equivalent (I was planning to use garlic powder) completely. Like the OP, I wound up adding about 2 tsp salt at the end. DELICIOUS.
(no subject)
Date: 2012-04-06 23:30 (UTC)Thanks for the new way to use up overripe bananas. Cool.
(no subject)
Date: 2012-04-07 04:49 (UTC)