Testing Twitter feed on IFTTT
Just testing my IFTTT applet.
This is so Marie doesn’t feel slighted after yesterday…
- 1 cup green lentils
- 2 cups water
- 1 can (14 oz.) crushed tomatoes
- 1-2 healthy squirts of ketchup and brown (or dijon, or yellow) mustard
- 1 tbsp soy sauce
- 1tbsp cider vinegar
- 1 clove of garlic, minced
- 1 tsp of each of the following: mustard powder, tumeric, chili powder, paprika (smoked if you got it), cayenne pepper (if you like it hot; or swap out the ketchup with siracha)
- 1/2 tsp. salt
- vegetable oil
- Rinse lentils. Bring water to boil. Add salt and lentils. Simmer for 45-60 minutes, until water is absorbed.
- Add some oil to a pot on medium heat. Add garlic and spices. Stir until mix/paste forms.
- Add tomato sauce, cider, soy sauce, ketchup, and mustard. Stir to combine. Simmer until lentils are finished.
- Add lentils to sauce mixture. (If you’re in a hurry, and/or the lentils are done but there’s still some water remaining, strain lentils before adding.)
- Stir occasionally with a bit of force and continue to simmer until desired sloppiness is obtained.*
*This is one recipe that probably works much better when reheated. Less moisture = better. Alternately, you could whisk the mixture to break up some of the lentils and release the starches, creating a thicker consistency. However, you don’t want paste or pâté, so avoid a masher or an immersion blender.
BTW, the potatoes were simply microwaved, then added to a pan with oil, then sprinkled quite liberally with Old Bay seasoning.
This one’s for you, Michelle:
- 1 can (15 oz) chick peas, drained (reserve liquid)
- 1-2 cloves of garlic, minced
- 2 tsp. ground cumin
- Juice of 1 lemon
- Anywhere from 2 tbsp. to 1/4 cup of Tahini
- Salt, to taste
- Olive oil (optional)
- Paprika (optional)
- Add chick peas, garlic, and tahini to food processor. Pulse until mixed.
- Add lemon juice, cumin, and salt. Pulse a few more times.
- Leave processor on while adding reserved liquid from chick peas. Blend to desired consistency. You may need to stop and scrape the sides of the bowl. Add more salt if desired.
- Pour mixture into a sealable container. Drizzle with olive oil and sprinkle with paprika.
So, it’s approaching the end of the year, and while I started rather strong with respect to keeping up with posts, I kinda died after April. Since I shelled out some coin for the domain name, I have a decision to make, as I need to renew the domain by mid-January.
I’d like to keep this going as a hobby, but I need a little more inspiration to post what I eat or make on a semi-frequent basis. It’s a pain to stop what I’m doing, whip out my phone, take a picture, upload them later, and construct a recipe. I do like to do it, but again, I’m looking to do something a little different. Anyone can post a recipe, and anyone can find a recipe, and they’re probably as good as (if not better) than mine.
Long story short, I have this food blog, I’ve let it go, I want to still use it, but do something cooler than sharing the contents of my stomach that evening (not really…THAT would be an interesting set of pics). Feel free to comment here, on FB, via Twitter, or in the “ask a question” link at the top.
Yeaaaa!!! Happy six-month anniversary since my last post. Looking back, I was kinda REALLY hoping that my “Ask Dr. Siko” feature would take off. That is much more fun to me than posting what I made/ate several times a week. In fact, I can do more investigating and learning for myself as well as the question-asker.
(That’s a veiled attempt to say, “Look. Blogging’s a lot of work. Make my life easier by giving me material to work with. Click the button at the top. Otherwise, I’m likely to stop paying for the domain name next year. Boooooo!!!!!”)
So, it’s October, and everything’s all pumpkin in the kitchen. (Elsewhere, too, if you know the adage about frost and pumpkins. But I digress…) Pumpkin Spice Lattes (or, PSLs if you’re a complete douchebag), Pumpkin Blizzards at Dairy Queen, etc.; you name it, it’s got pumpkin in it. The following recipe is a jazzed up veggie lasagna, so just use all tomato sauce for the other eleven months of the year.
The key to veggie lasagna, like my nachos, is MOISTURE CONTROL (great, now I have Prince singing in my ears….AAAAAAAAAAAHHHHHHHHHHH, Moisture Contr-AWLOLOL). Simply put: vegetables have lots of water in them, and that will turn your lasagna to a mess if not properly accounted for. I must also note that I always pre-cook my lasagna noodles. I’ve never liked the no boil method. Maybe that helps, but I wouldn’t know.
Therefore, my personal trick is to precook the veggies in a very hot pan to release a bunch of steam, then let them cool before assembling.
- Lasagna noodles
- Spaghetti sauce
- Canned pumpkin
- Frozen chopped spinach, thawed and WELL DRAINED
- Onion, sliced thin
- 2 carrots, grated
- Zucchini, grated
- Mozzarella, grated
- Ricotta cheese
- Parmesan cheese
- Olive oil
- Italian seasoning
- Boil lasagna noodles according to directions
- Put skillet on medium to medium high heat
- Empty half of a jar of spaghetti sauce into pot to warm up; add canned pumpkin and stir to mix
- Add oil to skillet and wait to shimmer (but not smoke), then add veggies. Cook for several minutes until lots of steam is being released. Remove from heat and set aside.
- In your favorite lasagna dish, coat with a light coating of oil
- Drain noodles in colander and splash with olive oil to prevent sticking
- Put a light layer of tomkin (get it: tomato + pumpkin) sauce on the base of the pan, then layer as follows: noodles, ricotta, tomkin sauce, veggies, mozzarella, Parmesan, Italian seasoning. Repeat until dish is near full.
- Drizzle top with olive oil. Cover with foil, and place in 350 degree oven for 45-60 minutes.
- Remove foil, let sit for 10 minutes (this helps in the moisture reabsorption process), cut, and serve.
BTW, if you use a whole jar of sauce and ditch the pumpkin, you have pretty good veggie lasagna.
We were taught (trust me, you were, at some point) that there were two categories of vitamins: fat-soluble and water-soluble. The fat-soluble ones were Vitamins A, D, E, and K. Vitamin C and all of the B vitamins were water-soluble.
It was OK to megadose on water-soluble vitamins because, well, they were water-soluble and thus excreted easily through the urine. Fat-soluble ones, however, could build up and become toxic because they would be stored in your fat cells.
Time to rethink this one!
With that said, I’m not espousing that everyone down bottles of Centrum everyday. Just making a point that we don’t know everything.