Food, glorious food
I think my new favorite meal, both for ease of preparation and absolute deliciousness, is Lentil Soup, Cornbread, and a beer (I'm having a Molson's Canadian right now, but any old beer would probably do).
Mom's Lentil Soup
1-2 onions chopped (approx. 2 c)
2 carrots chopped
2-3 ribs celebery, chopped
Sweat veggies in oil to coat over low heat until tender, stirring occasionally. I usually do this in the bottom of my soup pan, so I don't have to dirty a frying pan, but either way works. You can also use any veggies that need to be used up, cauliflower, cabbage, broccoli stems, etc.
Add (or, if you sweated veggies in frying pan, in large 3-4 quart soup pot pour the following, then add the veggies to it):
8 c water or broth (I usually do broth, either veggie or chicken, because it gives the final product a better flavor)
1 tsp dried thyme
2 whole cloves (I never have whole cloves on hand; ground cloves work just as well)
1/4 tsp celery seeds
2 bay leaves
1 1/2 c brown lentils (rinsed)
1/4 whole grain (completes the protein of lentils, I usually use barley, but rice or anything else works just as well)
Simmer until lentils are tender (about 45 min). Salt and pepper to taste.
Don't let it cook longer than an hour and a half, because the water will boil away and the lentils will burn on the bottom. This would probably be salvageable, but it might not taste as good.
Biscuits/Cornbread/Shortbread (This is such an amazing recipe)
Biscuits
3 c corn flour
3/8 tsp salt (rounded 1/4 tsp)
1 tsp baking powder, slightly mounded
Tbsp or two of sugar
Whisk dry ingredients together
In 2 c measure, combine:
1/2 c oil (I use canola)
1 c water
Pour into dry ingredients, stir only enough to get dry stuff wet
Gather into a ball; generously oil (canola) a skillet. Put ball in skillet, spread to cover. Cut out with biscuit cutter (my mom uses a tomato paste can that she's cut both ends off of), flip to oil both sides
Cook in over (375 degrees) for 10-12 minutes, or until browned.
If biscuits are done, they will sound hollow and "thubby" when tapped.
Cornbread
Substitute 2 c cornmeal for 2 c of flour in the above recipe
Use 1/2 c oil and 1 1/2 c water (batter should be nearly pourable), but don't stir too much.
I've never been able to get my cornbread good and brown, but I usually cook it at 350-375 for about 20-25 minutes.
Shortbread
Add more sugar to the biscuit recipe. My mom recommends 3-4 Tbsp.
I've never made this, so I assume you just follow the original cooking time. I don't know about "thubbiness" however.
Mom's Lentil Soup
1-2 onions chopped (approx. 2 c)
2 carrots chopped
2-3 ribs celebery, chopped
Sweat veggies in oil to coat over low heat until tender, stirring occasionally. I usually do this in the bottom of my soup pan, so I don't have to dirty a frying pan, but either way works. You can also use any veggies that need to be used up, cauliflower, cabbage, broccoli stems, etc.
Add (or, if you sweated veggies in frying pan, in large 3-4 quart soup pot pour the following, then add the veggies to it):
8 c water or broth (I usually do broth, either veggie or chicken, because it gives the final product a better flavor)
1 tsp dried thyme
2 whole cloves (I never have whole cloves on hand; ground cloves work just as well)
1/4 tsp celery seeds
2 bay leaves
1 1/2 c brown lentils (rinsed)
1/4 whole grain (completes the protein of lentils, I usually use barley, but rice or anything else works just as well)
Simmer until lentils are tender (about 45 min). Salt and pepper to taste.
Don't let it cook longer than an hour and a half, because the water will boil away and the lentils will burn on the bottom. This would probably be salvageable, but it might not taste as good.
Biscuits/Cornbread/Shortbread (This is such an amazing recipe)
Biscuits
3 c corn flour
3/8 tsp salt (rounded 1/4 tsp)
1 tsp baking powder, slightly mounded
Tbsp or two of sugar
Whisk dry ingredients together
In 2 c measure, combine:
1/2 c oil (I use canola)
1 c water
Pour into dry ingredients, stir only enough to get dry stuff wet
Gather into a ball; generously oil (canola) a skillet. Put ball in skillet, spread to cover. Cut out with biscuit cutter (my mom uses a tomato paste can that she's cut both ends off of), flip to oil both sides
Cook in over (375 degrees) for 10-12 minutes, or until browned.
If biscuits are done, they will sound hollow and "thubby" when tapped.
Cornbread
Substitute 2 c cornmeal for 2 c of flour in the above recipe
Use 1/2 c oil and 1 1/2 c water (batter should be nearly pourable), but don't stir too much.
I've never been able to get my cornbread good and brown, but I usually cook it at 350-375 for about 20-25 minutes.
Shortbread
Add more sugar to the biscuit recipe. My mom recommends 3-4 Tbsp.
I've never made this, so I assume you just follow the original cooking time. I don't know about "thubbiness" however.