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[miles_foxxer]

I have recently brought it to my attention that I have been woefully remiss in updating my LJ, what with it being 14 weeks since my last update. My apologies, I am reading my LJ daily, I've just not had anything I've really thought was worth updating with

Comments

[aurora77]

*hug*

It's good to hear from you. Sounds like you've got enough to say to me. :)

Sorry things are rough right now. You're still in college and taking on a lot, so social relationships of all types do tend to be tougher to keep up. You could ask your friends and family to make a little extra effort to be social for a while. At least until you get a break again.

Yeah, eat more. *nod* And wienerdog_racer is right about lentils. You can do yummy, yummy things with them and they're CHEAP. Boil a bag of red or yellow lentils (less than a dollar for a pound), add some Indian spices (they last a while, but aren't cheap up front), garlic (reasonably cheap) and a little butter (most expensive thing you'd use), and some basmati rice (also cheap) and you've got enough for a couple of days. If you can find another student with a Costco membership, you can get a lot of things pretty cheap. Beef, chicken and pork can easily be re-wrapped into smaller packages and frozen for use over the next few months, so take advantage of their meats, even if it looks like way more than you'd eat.

I keep meaning to make Daal again. Maybe I'll do that next week. C's recipe follows:

1 lb dried lentils. (Yellow lentils are traditional but I used the olive brown ones that were in the Spanish food aisle and they turned out fine if a little darker in color than I remember.)
5-8 cloves of garlic very finely minced. (Use more if you're omitting the onion. Don't press the garlic, I think it gives a different flavor profile, mince.)
2 tbsp or to taste hot curry powder or Garam masala. (If you don't like hot food, you can barely taste it here, use as written and omit the cayenne below.)
3 tbsp or to taste cumin. (I love cumin, I think I may have put in a lot more than this.)
1 tsp or to taste cayenne pepper (For mild daal, omit.)
1 stick butter (use as little as a half stick but do not omit)
Salt to taste.

Steps:

1. Spread the lentils in a thin layer in a large sheet pan and look for and discard rocks, leaves, weird other non-bean things, shriveled beans and stuff like that. Rinse the beans very well in a colander with cold water, dump in a pot.
2. Add all the rest of the ingredients except salt and butter. Add water to cover by an inch or so. Turn heat to medium high, pop on a lid and bring to a bubble, turn heat down to a bubbling simmer. Let it go until done. Stir every few minutes, add water if it looks like it's starting to dry out. Add a good amount of salt about 30 minutes in -- you have to flavor a lot of lentils.
3. When the beans are tender but not mushy, take the lid off, cook a little longer to evaporate off extra liquid if it's too soupy. It should be thick and almost fork-able, add water if it tastes dry and crumbly. Drop in the butter in one huge lump and stir until it's all melted. Kill the heat. Taste and adjust seasonings.

Serve this over really fragrant basmati rice for a complete and wonderful meal. Garnish with a little fresh cilantro.

*drool*

[miles_foxxer]

That looks really good, though I'd have to omit the unmentioned onion. My question then would be how would you recommend I spice that up? I've developed quite a taste for spices since I lost most of my sense of taste 2 years ago in a dental mishap. Pepper is a start I imagine, if a little bland.

Thanks for the advice and the recipe!

[wienerdog_racer]

Recipe swiped and added to my collection.

Thanks!