Lentils aren't just for vegetarians anymore.  I used 1/2 cup red lentils and 1/2 cup regular.  It would make 99% of India quiver with apopolexy, but the spice is mixed is based on Indian curried lentils. I like the sausage; the nutty taste of the lentils complemented it perfectly.

Carnivore Lentil Stew

1 c. lentils - soak overnight (liquid then ( Read more... )

Okay, the secret is apparently this...

1. Soak the rice for 30 minutes, then rinse it in cold water.  This removes a lot of the starch.
2. Use a drastically reduced amount of water. I normally use 1:1.5 white rice to water ratio, 1:2 for brown rice.  I did 1:1.5 for the brown rice.
3. Bring water to boil, add rice.  Keep at a rolling boil while tightly covered ( Read more... )

I couldn't decide before Father's Day whether or not this half-summer without Bh and the kids was going to be a rice-and-beans asceticism or my accustomed joyous plunge into food experimentalism.  Well, one of my gifties was a Moroccan cookbook, so that answers that question!  Tangine, baby!

Goals for summer cooking:

• Prepare the night before for ( Read more... )