Food: a report
May. 20th, 2024 09:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricMade on the weekend:
- vegetable stock
- another attempt at a pear cake recipe I've been tinkering with. Might have to give up on it
-
Acquire:
- 1 large or 2 small sweet potatoes: peel, cube and, if using a slow cooker, first par-cook in a microwave for 3-5 min
- 1-2 diced onions
- 1-2 tsp minced garlic
- Olive oil
- 2 carrots, diced
- A couple of celery sticks
- 1.5 cups or thereabouts of lentils (I had brown, which I had on a previous occasion soaked and par-cooked with rosemary and thyme; red would also work)
- a generous shaking of cinnamon
- a dash of nutmeg
- around 1 tsp paprika
- at least 1 tsp chilli flakes, perhaps more, to taste
- plain yoghurt (or: sour cream; or: coconut milk)
1. Saute the onions. Add garlic. Add carrot and celery and cook for a couple of minutes.
2. Add the spices and the sweet potato, stir thoroughly together
3. Place in a stock pot or slow cooker with lentils and about 2 cups of water. If stock pot, bring to boil. If slow cooker, set on high for a few hours. Lower temperature and cook - I think I gave it 6 hours all up in the slow cooker? Possibly as little as half an hour simmering on the stove.
4. Use a stick mixer to blend; stir in yogurt; serve with toast
Made today: Sausage And Three Veg, except two of the veg was dicing and sautéeing onions garlic and brussel sprouts in a cast iron pan; tossing cubed potato through; baking the whole thing (while the sausage and cauliflower also baked); stirring in two generous tablespoons of maple syrup toward the end of the cook time, and finally topping with crispy pancetta.
Made weekend before last: several kinds of curry, of which I can particularly recommend this goan fish curry from The Recipe Tin Eats.
I have also been freezer diving and extracted a container of frozen... something. Chicken in green sauce? Not curry; when I make curry I put vegetables in it. Tomorrow, I guess, I will figure out what the mystery chicken is.
- vegetable stock
- another attempt at a pear cake recipe I've been tinkering with. Might have to give up on it
-
Acquire:
- 1 large or 2 small sweet potatoes: peel, cube and, if using a slow cooker, first par-cook in a microwave for 3-5 min
- 1-2 diced onions
- 1-2 tsp minced garlic
- Olive oil
- 2 carrots, diced
- A couple of celery sticks
- 1.5 cups or thereabouts of lentils (I had brown, which I had on a previous occasion soaked and par-cooked with rosemary and thyme; red would also work)
- a generous shaking of cinnamon
- a dash of nutmeg
- around 1 tsp paprika
- at least 1 tsp chilli flakes, perhaps more, to taste
- plain yoghurt (or: sour cream; or: coconut milk)
1. Saute the onions. Add garlic. Add carrot and celery and cook for a couple of minutes.
2. Add the spices and the sweet potato, stir thoroughly together
3. Place in a stock pot or slow cooker with lentils and about 2 cups of water. If stock pot, bring to boil. If slow cooker, set on high for a few hours. Lower temperature and cook - I think I gave it 6 hours all up in the slow cooker? Possibly as little as half an hour simmering on the stove.
4. Use a stick mixer to blend; stir in yogurt; serve with toast
Made today: Sausage And Three Veg, except two of the veg was dicing and sautéeing onions garlic and brussel sprouts in a cast iron pan; tossing cubed potato through; baking the whole thing (while the sausage and cauliflower also baked); stirring in two generous tablespoons of maple syrup toward the end of the cook time, and finally topping with crispy pancetta.
Made weekend before last: several kinds of curry, of which I can particularly recommend this goan fish curry from The Recipe Tin Eats.
I have also been freezer diving and extracted a container of frozen... something. Chicken in green sauce? Not curry; when I make curry I put vegetables in it. Tomorrow, I guess, I will figure out what the mystery chicken is.