miss_pryss: (milky kitten)
I was talking to [livejournal.com profile] yahtzee63 last night about how awesome vegetable and bean soups are in terms of health, tastiness, and convenience, and I drunkenly attempted to write down for her my lentil soup recipe. Upon reflection, this cold and sober morning, I realized that the sheet of paper I handed her was most likely crumpled and covered with illegible scratchings, so I emailed her the actual recipe.

In the spirit of reusing content, then, I bring you:

The Lentil Soup Recipe I Emailed to [livejournal.com profile] yahtzee63.

~1 lb green/brown lentils, dried
1 yellow onion
~4 carrots
~4 stalks celery
1 biggish yukon gold potato
1 14-oz can chopped or crushed tomatoes with no spices
4+ cups broth or water

Chop onion medium-fine and sauté in a generous glug (or two or three) of nice olive oil. Once onions are a little soft, add chopped celery and chopped carrot and cubed, peeled potato. Cook for a little while, stirring occasionally, over a medium heat. When things are starting to look a little glisteny and soft around the edges, turn the heat way up and add the tomatoes. Let them heat up, then add rinsed lentils (you should sort through lentils before you wash them to make sure there are no stones). Stir that around a bit until things get good and hot, then add at least four cups of broth or water. (You’ll probably have to add more as the soup cooks but it’s a good place to start.) Keep heat up high until it starts boiling then turn down and let it cook for an hour or so, stirring every 10 minutes and adding fluid as needed.

1/2 bunch fresh dill, chopped pretty fine.
Ground cumin
Chili paste or chili powder or both
Japanese plum vinegar or balsamic vinegar
Juice of 1/2-1 lemon

Once the soup is thickening up nice and the lentils have gotten squashy and aren’t “al dente” anymore, it’s time to add flavors. Last time I made this I added about 1 1/2 tsp cumin, a couple glugs of plum vinegar, the juice of half a lemon, and a few squirts of chili paste (I like Sri Racha 'cause it's nice and garlicky too). The lemon and vinegar are pretty important because otherwise the soup is going to be bland. You don’t need to add a lot but a little is vital.

Nota Bene: this is an easy recipe to double, and I often do. I like to freeze half for laters.
miss_pryss: (Tim's hair is very surprised.)
Holy Shit, y'all. I did a LOT this weekend. Let's have a breakdown, shall we?


1. Ordered from Fresh Direct

2. Made banana muffins

3. Helped [livejournal.com profile] myalexandria move (though I punked out early)

4. Brunch!

5. Pinched back my geranium

6. Picked up my birth control pills from the pharmacy

7. Watched more Freaks and Geeks (yes, that was on my list)

8. Took a shitload of stuff to the Goodwill

9. Bought produce at Mr. Ahn's Korean Deli

10. Dropped off the dry cleaning

11. Cooked Saturday night dinner -- Kale with garlic and shitake, and rice & beans

12. Called my mom


1. Spent ONE FUCKING HOUR on the phone with Fresh Direct after they delivered a box full of chili (the actual carton having burst wiiiiide open) and failed to deliver the most important box in my order (the one with all the tasty tasty bread) at all.

2. Defrosted the freezer! Actually, Mr. Smarty Pants mostly did this while I stood by and watched admiringly. He used a heat gun!

3. Took the air conditioners out of the windows and stashed them away in the hall closet. Again, mostly Mr. Smarty Pants. "Admiring" is a good look for me, I understand.

4. Took a very pretty walk around the neighborhood

5. Planted the cuttings from the geranium. They look very cute. They will almost certainly die as I have a black and withering thumb.

6. Sorted through and labeled all of my bootleg/home-burned TV dvds and cds

7. Weeded out a lot of unneccessary junk from my hard drive. (This action precipitated by a failed download of some porn. My 56G harddrive had no space for porn! Madness!)

8. Ordered test prints from the iPhoto print-order service. If they look OK, I'll probably use that service to order all the photos for my long-overdue wedding album.


1. Dye my hair pink (it's orange right now and I do not like it)

2. Make goo*

3. Make an icon featuring Bill Haverchuck with a wool hat over his eyes.

4. Reply to LJ comments

5. Watch an episode of THE MIGHTY BOOSH

6. Choose my new health insurance for the year

7. Weed through wedding photos so I don't end up ordering, like, 300 prints for an album that can only hold 200

*Here is the recipe for goo, so that you, too, can make goo!


3-5 cloves garlic
2 bunches of parsley OR 2 bunches of cilantro
1 can garbanzo beans, rinsed
1 can navy beans, rinsed
juice of 1/2 to 1 lemon (to taste)
salt to taste
cayenne pepper to taste
cumin to taste
olive oil

1. Squash and peel the garlic cloves then fry them for a long-ass time over a low heat in a few glugs of olive oil. The idea is that they should be profoundly cooked through, translucent and falling apart. This way they won't get super-sharp when you chuck them in the food processor. Let them cool down in the oil when they're done frying.

2. Wash off the parsley or cilantro and cut off about half of the stems. OK to leave some stem. Throw it into the food processor (you *can* use a blender but only if your blender is better than mine; my cheap one almost died the one time I tried this in it) along with a couple glugs of nice olive oil, the two cans of beans, and the now-cool garlic and garlicky oil.

3. Blend. Or food process. Or whatever. If you're blending, you'll probably want to start with just the greens and some oil and add the beans bit by bit so you don't screw up your machine.

4. Taste. Add salt, cayenne pepper (or black, but I prefer cayenne), cumin, lemon juice, and more olive oil to taste. Blend some more. Mixture should be smooth and tasty.

Use as a spread for a tasty tomato sandwich; on a veggie burger; or as a chip-n-crudite dip. Tasty stuff! Keeps pretty good but watch out 'cause the garlic gets sharper the longer it's in the fridge.
miss_pryss: (Ice cream)
I'm posting [livejournal.com profile] ukashin's fantastic tomato coconut fish curry here for my own reference, but y'all should try it too as I can attest to its DELICIOUSNESS and it looks pretty easy, too!

2 medium king fish, head off, tail off and cut into 3/4 inch pieces
3 tbs vegetable oil
2 c. chopped onion
4 cloves garlic, chopped
1 1/2 inch ginger root, peeled and grated
1 tsp ground cumin
1 tsp tumeric powder
1/2 tsp red chili powder (or to taste)
1 14 oz can of coconut milk
1 28 oz can of tomatoes

1. wash and dry fish. sprinkle lightly with salt.
2. heat oil in large saucepan. add onions and cook until deeply carmelized, about 10 - 15 minutes, maybe more. this is where most people screw up curry - you must let the onions brown and begin to break down because they are the base of the curry. if you do not, your curry will not be nice and thick.
3. add garlic and ginger. cook one minute.
4. add dry spices. cook one minute.
5. add coconut milk and tomatoes. cook 15 - 20 minutes, until curry is a nicely thick and smelling very good.
6. add fish and simmer 6 - 8 minutes, until fish cooked through.
7. serve over basmati rice (basmati rice is best cooked on the stove with a bay leaf thrown into the water to add nice flavor).

feeds three hungry boys and one small girl with plenty to spare for lunch the next day.


Jun. 4th, 2006 09:55 pm
miss_pryss: (Pancake bunny)
Our larder was eeeempty, so I went grocery shopping and bought FUDE. Here is what I cooked and et today:

1) Weird savory muffins. Mr. Smarty-Pants pointed out that they were essentially biscuits. If I do them again, I'll use 1 cup whole wheat and 1 cup white; use more oil and swap in olive oil for veggie oil; use LOTS more olives.

- Corn meal (1 cups)
- white flour (2 cups)
- baking powder (2 Tbsps)
- Salt (1.5 tsps)
- chopped fresh rosemary (3 Tbsps)
- chopped olives (3/4 cup)
- vegetable oil (1/4 cup)
- soy milk (1 cup)
- drizzle of olive oil infused with chili and garlic

2) Tasty cilantro hummus. So easy! Just throw everything into the food processor and grind, grind away.

- 2 cans canned garbonzo beans, rinsed
- 5 cloves garlic, fried whole in a few tablespoons of cheap olive oil
- 2 tablespoons nice olive oil
- 1 bunch of cilantro
- 1 Tbs vegetable stock (water would have worked as well)
- 1 tsp balsamic vinegar (lemon juice would have worked better)
- salt

3) FABULOUS roasted winter vegetables. SO FUCKING BEST. I like to dice everything up pretty small so it cooks fast and has lots of surface area to get crunchy. Even so, I left it in the oven spread on cookie sheets for ~45 mins, and that was not too long.

- 1 doz little new red potatos
- 1 doz baby portobello mushrooms
- 1 doz baby carrots
- 3 Tbs chopped fresh rosemary
- half a head garlic, chopped fine
- big glug olive oil
- a few pinches Malden salt
- a few grinds pepper
- a drizzle of olive oil infused with chili and garlic
miss_pryss: (Ice cream)
For [livejournal.com profile] rossetti.

Priss's tasty vegan blueberry corn muffins

1 1/4 cup white flour
3/4 cup yellow corn meal
1 Tbsp baking powder (I use non-aluminun)
1 pinch salt
~1/4 cup white sugar (to taste)

1 cup soy milk
1 cup apple sauce (unsweetened -- I use the Mott's "natural" variety)

2 cups blueberries (I buy them frozen and defrost them to room temperature before adding them to the batter)

Preheat oven to 400 degrees and grease muffin tin or set up muffin papers. I use PAM!!! (And a cheap teflon muffin tin.) Separately mix dry ingredients together and wet ingredients together, then combine dry, wet, and berries all at once and stir only until everything's just damp. (Since these things are vegan and lack eggs it's really important that the baking powder is given every chance to puff.) Pour into muffin tin and bake for 15 minutes.

These were a little squashy in the middle 10 minutes after I pulled them out of the oven, but they set up nicely and were just perfect a few hours later. And it's true, I'm discovering, that applesauce really is an effective substitute for eggs and oil.
miss_pryss: (Ice cream)
(vegan) Pumpkin Muffins

1 3/4 cups white flour
1 Tablespoon baking powder (I use aluminum-free)
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/8 teaspoon cloves

1 cup pureed pumpkin (half a can of Libby's)
1/2 cup soy milk (make it 3/4, says I)
1/4-1/2 cup vegetable oil
1/4-1/3 cup maple syrup (to taste. I prefer my muffins to be only mildly sweet)

Mix dry ingredients and wet ingredients separately. Combine and mix only long enough to get everything moist, then load into muffin pan and bake for 15 minutes at 400 fahrenheit. I put a walnut on top of each for crunch and textural interest.



miss_pryss: (Default)

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