Guest guest Posted August 24, 2009 Report Share Posted August 24, 2009 Thanks Heather. OK here are two versions. Use any lentils. The litle ones cook fast in say half an hour. The pellety ones take up to an hour, & the flat discs somewhere in between. Try them to make sure they are cooked! (1) The Short With Assumptions Version: Fry spices of your choice in oil with garlic & onions. Add lentils & sufficient water to cover. Dont let boil dry. Add any veg you want at or towards the end of cooking. Should take about 45 mins. If you like add roasted seeds on top for crunch. Otherwise, brown rice & veg go well with this. (2) The Ramble : I devised this recipe when i broke my shoulder & couldn't peel or chop. you can convert it back if you like! i freeze portions of this.... my Upper Body Not Fully Engaged Dahl, as you'll see. Approx 20 g of protein per 1/5 serving. Note that I often make this with no veg at all, or you can even add a tin of toms. 500g lentils [= 1 generous lb/pound or one packet usually] a whole garlic (or 2) bag of onions (sml, 500g or 1 lb) bag of peppers (about 5) 2 x butternut squash 2 x bundles spinach spices Cook the lentils. 1 bag=500g. i use 1/2 of each of 2 different types - e.g. flat green & slightly rounder brown. Meanwhile, toss garlics (whole, unpeeled) & onions (ditto) into a roasting tray. halve the squash & put then in another. for the peppers you'll need a 3rd, or have some species share. slam all into oven to roast. When roasted to suit, & removed accordingly, you're ready to assemble the dish. There will be a lot of this! i use 2 woks to make it easy to mix. Put oil in woks. Sunflower is fine, you choose. Heat up slowly. Squeeze out the garlic (you may need to make the odd slit - it will be a soft puree. Cos you'll have judged everything in the oven to ensure each ingredient is as IT should be, making timely interventions as required). fry garlic gently, adding spices immediately. i put: med madras curry powder chili powder or flakes cumin coriander turmeric black onion or mustard seeds are also good but if using put them in first.. (amounts to taste - at least 2 tsps each, except cumin (1), & chilli perhaps 1 depending on its strength & yours)...i also like cardamon pods & ginger, & might put cinnamon bark or cloves (very small amounts). After about 5 mins or less or so, add the onions, squeezed out of their skins (see how all that jarring action of chopping & peeling is being avoided here?)..the onions might be nicely roasted & already caramelized. if you've lucked out. Chop them a bit if you want & /or can. Next add the lentils, & stir in. By now the squash & peppers should be cool. scoop seeds out of squash with a spoon, turn curvy side up & peel with fingers (dead easy). Pull stalks out of peppers & hope to remove most of seeds that way. if not, there's always the spoon. handle peppers over a bowl to capture juices. Cube squash, slice peppers (peel as much or as little as you like). add to woks. stir. Now all you've got to do is add the (washed, very very washed) spinach & let it wilt as you stir it in. Variations on the veg are crying out. nothing is taboo & mushrooms are almost de rigeur unless you haven't got any. Mel , Heather Butler <hawaiihmb wrote: > > Ok by me > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2009 Report Share Posted August 24, 2009 Thanks Mel, Just bought a bag of lentils. (I've been using canned for my lunches.) They are very thin and look mostly brown with a green tinge. Bag says to cook 15-20 minutes. Looks like I should be able to manage your first recipe. My butternut squash that are growing in my vegetable garden won't be ready to eat till the fall, so I may have to wait till then to try the more complicated recipe. It does sound so very yummy! We don't have a Whole Foods store anywhere near here, but I do go to Earth Fare every so often. I'll have to look for other kinds of lentils, and also the haloumi, which I have never tried. Thanks so much for sharing your recipes. I look forward to some more. Kathy , " mel8239 " <shaggypoo.chaos wrote: > > Thanks Heather. OK here are two versions. Use any lentils. The litle ones cook fast in say half an hour. The pellety ones take up to an hour, & the flat discs somewhere in between. > > Try them to make sure they are cooked! > > (1) The Short With Assumptions Version: > > Fry spices of your choice in oil with garlic & onions. Add lentils & > sufficient water to cover. Dont let boil dry. Add any veg you want at > or towards the end of cooking. Should take about 45 mins. If you like > add roasted seeds on top for crunch. Otherwise, brown rice & veg > go well with this. > > > (2) The Ramble : > > I devised this recipe when i broke my shoulder & couldn't peel or > chop. you can convert it back if you like! i freeze portions of > this.... my Upper Body Not Fully Engaged Dahl, as you'll see. Approx > 20 g of protein per 1/5 serving. Note that I often make this with no veg at all, or you can even add a tin of toms. > > 500g lentils [= 1 generous lb/pound or one packet usually] > a whole garlic (or 2) > bag of onions (sml, 500g or 1 lb) > bag of peppers (about 5) > 2 x butternut squash > 2 x bundles spinach > spices > > Cook the lentils. 1 bag=500g. i use 1/2 of each of 2 different types - > e.g. flat green & slightly rounder brown. > > Meanwhile, toss garlics (whole, unpeeled) & onions (ditto) into a > roasting tray. halve the squash & put then in another. for the peppers you'll need a 3rd, or have some species share. slam all into oven to roast. > > When roasted to suit, & removed accordingly, you're ready to assemble > the dish. > > There will be a lot of this! i use 2 woks to make it easy to mix. > > Put oil in woks. Sunflower is fine, you choose. Heat up slowly. > Squeeze out the garlic (you may need to make the odd slit - it will be a soft puree. Cos you'll have judged everything in the oven to ensure each ingredient is as IT should be, making timely interventions as required). > > fry garlic gently, adding spices immediately. i put: > med madras curry powder > chili powder or flakes > cumin > coriander > turmeric > black onion or mustard seeds are also good but if using put them in first.. > > (amounts to taste - at least 2 tsps each, except cumin (1), & chilli > perhaps 1 depending on its strength & yours)...i also like cardamon > pods & ginger, & might put cinnamon bark or cloves (very small > amounts). > > After about 5 mins or less or so, add the onions, squeezed out of > their skins (see how all that jarring action of chopping & peeling is > being avoided here?)..the onions might be nicely roasted & already > caramelized. if you've lucked out. > > Chop them a bit if you want & /or can. > > Next add the lentils, & stir in. > > By now the squash & peppers should be cool. scoop seeds out of squash > with a spoon, turn curvy side up & peel with fingers (dead easy). > > Pull stalks out of peppers & hope to remove most of seeds that way. if not, there's always the spoon. handle peppers over a bowl to capture juices. > > Cube squash, slice peppers (peel as much or as little as you like). > add to woks. stir. > > Now all you've got to do is add the (washed, very very washed) spinach & let it wilt as you stir it in. > > Variations on the veg are crying out. nothing is taboo & mushrooms are almost de rigeur unless you haven't got any. > > Mel > > , Heather Butler <hawaiihmb@> wrote: > > > > Ok by me > > Heather > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > --Albert Einstein > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2009 Report Share Posted August 25, 2009 That's very timely - DH has been making lentil noises again - he just loves them! Jaki - mel8239 Monday, August 24, 2009 7:40 PM Re: Feast Tonight / Lentil Recipes for Kathy Thanks Heather. OK here are two versions. Use any lentils. The litle ones cook fast in say half an hour. The pellety ones take up to an hour, & the flat discs somewhere in between. Try them to make sure they are cooked! (1) The Short With Assumptions Version: Fry spices of your choice in oil with garlic & onions. Add lentils & sufficient water to cover. Dont let boil dry. Add any veg you want at or towards the end of cooking. Should take about 45 mins. If you like add roasted seeds on top for crunch. Otherwise, brown rice & veg go well with this. (2) The Ramble : I devised this recipe when i broke my shoulder & couldn't peel or chop. you can convert it back if you like! i freeze portions of this.... my Upper Body Not Fully Engaged Dahl, as you'll see. Approx 20 g of protein per 1/5 serving. Note that I often make this with no veg at all, or you can even add a tin of toms. 500g lentils [= 1 generous lb/pound or one packet usually] a whole garlic (or 2) bag of onions (sml, 500g or 1 lb) bag of peppers (about 5) 2 x butternut squash 2 x bundles spinach spices Cook the lentils. 1 bag=500g. i use 1/2 of each of 2 different types - e.g. flat green & slightly rounder brown. Meanwhile, toss garlics (whole, unpeeled) & onions (ditto) into a roasting tray. halve the squash & put then in another. for the peppers you'll need a 3rd, or have some species share. slam all into oven to roast. When roasted to suit, & removed accordingly, you're ready to assemble the dish. There will be a lot of this! i use 2 woks to make it easy to mix. Put oil in woks. Sunflower is fine, you choose. Heat up slowly. Squeeze out the garlic (you may need to make the odd slit - it will be a soft puree. Cos you'll have judged everything in the oven to ensure each ingredient is as IT should be, making timely interventions as required). fry garlic gently, adding spices immediately. i put: med madras curry powder chili powder or flakes cumin coriander turmeric black onion or mustard seeds are also good but if using put them in first.. (amounts to taste - at least 2 tsps each, except cumin (1), & chilli perhaps 1 depending on its strength & yours)...i also like cardamon pods & ginger, & might put cinnamon bark or cloves (very small amounts). After about 5 mins or less or so, add the onions, squeezed out of their skins (see how all that jarring action of chopping & peeling is being avoided here?)..the onions might be nicely roasted & already caramelized. if you've lucked out. Chop them a bit if you want & /or can. Next add the lentils, & stir in. By now the squash & peppers should be cool. scoop seeds out of squash with a spoon, turn curvy side up & peel with fingers (dead easy). Pull stalks out of peppers & hope to remove most of seeds that way. if not, there's always the spoon. handle peppers over a bowl to capture juices. Cube squash, slice peppers (peel as much or as little as you like). add to woks. stir. Now all you've got to do is add the (washed, very very washed) spinach & let it wilt as you stir it in. Variations on the veg are crying out. nothing is taboo & mushrooms are almost de rigeur unless you haven't got any. Mel , Heather Butler <hawaiihmb wrote: > > Ok by me > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2009 Report Share Posted August 25, 2009 Kathy Regardless of what it says on the packet, try the results as you go, & decide when they are cooked. Mine are cooked when I say so! I say this because some lentils are harder or older or something & can take a bit more time than they print on the bags. Mel , " arbs60 " <arbs60 wrote: > > Thanks Mel, > Just bought a bag of lentils. (I've been using canned for my lunches.) They are very thin and look mostly brown with a green tinge. Bag says to cook 15-20 minutes. Looks like I should be able to manage your first recipe. > > My butternut squash that are growing in my vegetable garden won't be ready to eat till the fall, so I may have to wait till then to try the more complicated recipe. It does sound so very yummy! > > We don't have a Whole Foods store anywhere near here, but I do go to Earth Fare every so often. I'll have to look for other kinds of lentils, and also the haloumi, which I have never tried. > > Thanks so much for sharing your recipes. I look forward to some more. Kathy > > > , " mel8239 " <shaggypoo.chaos@> wrote: > > > > Thanks Heather. OK here are two versions. Use any lentils. The litle ones cook fast in say half an hour. The pellety ones take up to an hour, & the flat discs somewhere in between. > > > > Try them to make sure they are cooked! > > > > (1) The Short With Assumptions Version: > > > > Fry spices of your choice in oil with garlic & onions. Add lentils & > > sufficient water to cover. Dont let boil dry. Add any veg you want at > > or towards the end of cooking. Should take about 45 mins. If you like > > add roasted seeds on top for crunch. Otherwise, brown rice & veg > > go well with this. > > > > > > (2) The Ramble : > > > > I devised this recipe when i broke my shoulder & couldn't peel or > > chop. you can convert it back if you like! i freeze portions of > > this.... my Upper Body Not Fully Engaged Dahl, as you'll see. Approx > > 20 g of protein per 1/5 serving. Note that I often make this with no veg at all, or you can even add a tin of toms. > > > > 500g lentils [= 1 generous lb/pound or one packet usually] > > a whole garlic (or 2) > > bag of onions (sml, 500g or 1 lb) > > bag of peppers (about 5) > > 2 x butternut squash > > 2 x bundles spinach > > spices > > > > Cook the lentils. 1 bag=500g. i use 1/2 of each of 2 different types - > > e.g. flat green & slightly rounder brown. > > > > Meanwhile, toss garlics (whole, unpeeled) & onions (ditto) into a > > roasting tray. halve the squash & put then in another. for the peppers you'll need a 3rd, or have some species share. slam all into oven to roast. > > > > When roasted to suit, & removed accordingly, you're ready to assemble > > the dish. > > > > There will be a lot of this! i use 2 woks to make it easy to mix. > > > > Put oil in woks. Sunflower is fine, you choose. Heat up slowly. > > Squeeze out the garlic (you may need to make the odd slit - it will be a soft puree. Cos you'll have judged everything in the oven to ensure each ingredient is as IT should be, making timely interventions as required). > > > > fry garlic gently, adding spices immediately. i put: > > med madras curry powder > > chili powder or flakes > > cumin > > coriander > > turmeric > > black onion or mustard seeds are also good but if using put them in first.. > > > > (amounts to taste - at least 2 tsps each, except cumin (1), & chilli > > perhaps 1 depending on its strength & yours)...i also like cardamon > > pods & ginger, & might put cinnamon bark or cloves (very small > > amounts). > > > > After about 5 mins or less or so, add the onions, squeezed out of > > their skins (see how all that jarring action of chopping & peeling is > > being avoided here?)..the onions might be nicely roasted & already > > caramelized. if you've lucked out. > > > > Chop them a bit if you want & /or can. > > > > Next add the lentils, & stir in. > > > > By now the squash & peppers should be cool. scoop seeds out of squash > > with a spoon, turn curvy side up & peel with fingers (dead easy). > > > > Pull stalks out of peppers & hope to remove most of seeds that way. if not, there's always the spoon. handle peppers over a bowl to capture juices. > > > > Cube squash, slice peppers (peel as much or as little as you like). > > add to woks. stir. > > > > Now all you've got to do is add the (washed, very very washed) spinach & let it wilt as you stir it in. > > > > Variations on the veg are crying out. nothing is taboo & mushrooms are almost de rigeur unless you haven't got any. > > > > Mel > > > > , Heather Butler <hawaiihmb@> wrote: > > > > > > Ok by me > > > Heather > > > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > > --Albert Einstein > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 Mel, I think you should write cookery books -- I SO enjoyed reading this! I kind of forgot it was a recipe, I became so engrossed. Cinzia , " mel8239 " <shaggypoo.chaos wrote: > > Thanks Heather. OK here are two versions. Use any lentils. The litle ones cook fast in say half an hour. The pellety ones take up to an hour, & the flat discs somewhere in between. > > Try them to make sure they are cooked! > > (1) The Short With Assumptions Version: > > Fry spices of your choice in oil with garlic & onions. Add lentils & > sufficient water to cover. Dont let boil dry. Add any veg you want at > or towards the end of cooking. Should take about 45 mins. If you like > add roasted seeds on top for crunch. Otherwise, brown rice & veg > go well with this. > > > (2) The Ramble : > > I devised this recipe when i broke my shoulder & couldn't peel or > chop. you can convert it back if you like! i freeze portions of > this.... my Upper Body Not Fully Engaged Dahl, as you'll see. Approx > 20 g of protein per 1/5 serving. Note that I often make this with no veg at all, or you can even add a tin of toms. > > 500g lentils [= 1 generous lb/pound or one packet usually] > a whole garlic (or 2) > bag of onions (sml, 500g or 1 lb) > bag of peppers (about 5) > 2 x butternut squash > 2 x bundles spinach > spices > > Cook the lentils. 1 bag=500g. i use 1/2 of each of 2 different types - > e.g. flat green & slightly rounder brown. > > Meanwhile, toss garlics (whole, unpeeled) & onions (ditto) into a > roasting tray. halve the squash & put then in another. for the peppers you'll need a 3rd, or have some species share. slam all into oven to roast. > > When roasted to suit, & removed accordingly, you're ready to assemble > the dish. > > There will be a lot of this! i use 2 woks to make it easy to mix. > > Put oil in woks. Sunflower is fine, you choose. Heat up slowly. > Squeeze out the garlic (you may need to make the odd slit - it will be a soft puree. Cos you'll have judged everything in the oven to ensure each ingredient is as IT should be, making timely interventions as required). > > fry garlic gently, adding spices immediately. i put: > med madras curry powder > chili powder or flakes > cumin > coriander > turmeric > black onion or mustard seeds are also good but if using put them in first.. > > (amounts to taste - at least 2 tsps each, except cumin (1), & chilli > perhaps 1 depending on its strength & yours)...i also like cardamon > pods & ginger, & might put cinnamon bark or cloves (very small > amounts). > > After about 5 mins or less or so, add the onions, squeezed out of > their skins (see how all that jarring action of chopping & peeling is > being avoided here?)..the onions might be nicely roasted & already > caramelized. if you've lucked out. > > Chop them a bit if you want & /or can. > > Next add the lentils, & stir in. > > By now the squash & peppers should be cool. scoop seeds out of squash > with a spoon, turn curvy side up & peel with fingers (dead easy). > > Pull stalks out of peppers & hope to remove most of seeds that way. if not, there's always the spoon. handle peppers over a bowl to capture juices. > > Cube squash, slice peppers (peel as much or as little as you like). > add to woks. stir. > > Now all you've got to do is add the (washed, very very washed) spinach & let it wilt as you stir it in. > > Variations on the veg are crying out. nothing is taboo & mushrooms are almost de rigeur unless you haven't got any. > > Mel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 I never knew lentils make noise! What I learn here continues to amaze me... Cinzia , " Jaki Wallis " <Fulhamwitch wrote: > > That's very timely - DH has been making lentil noises again - he just loves them! > > Jaki > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 Hee hee!! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ cinziatre <cmarchesani Wednesday, August 26, 2009 12:56:45 AM Re: Feast Tonight / Lentil Recipes for Kathy I never knew lentils make noise! What I learn here continues to amaze me... Cinzia , " Jaki Wallis " <Fulhamwitch@ ...> wrote: > > That's very timely - DH has been making lentil noises again - he just loves them! > > Jaki > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2009 Report Share Posted August 26, 2009 I agree, Mel is so great in the kitchen and has a wonderful way with words! A cook book would be so lovely. heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ cinziatre <cmarchesani Wednesday, August 26, 2009 12:55:05 AM Re: Feast Tonight / Lentil Recipes for Kathy Mel, I think you should write cookery books -- I SO enjoyed reading this! I kind of forgot it was a recipe, I became so engrossed. Cinzia , " mel8239 " <shaggypoo.chaos@ ...> wrote: > > Thanks Heather. OK here are two versions. Use any lentils. The litle ones cook fast in say half an hour. The pellety ones take up to an hour, & the flat discs somewhere in between. > > Try them to make sure they are cooked! > > (1) The Short With Assumptions Version: > > Fry spices of your choice in oil with garlic & onions. Add lentils & > sufficient water to cover. Dont let boil dry. Add any veg you want at > or towards the end of cooking. Should take about 45 mins. If you like > add roasted seeds on top for crunch. Otherwise, brown rice & veg > go well with this. > > > (2) The Ramble : > > I devised this recipe when i broke my shoulder & couldn't peel or > chop. you can convert it back if you like! i freeze portions of > this.... my Upper Body Not Fully Engaged Dahl, as you'll see. Approx > 20 g of protein per 1/5 serving. Note that I often make this with no veg at all, or you can even add a tin of toms. > > 500g lentils [= 1 generous lb/pound or one packet usually] > a whole garlic (or 2) > bag of onions (sml, 500g or 1 lb) > bag of peppers (about 5) > 2 x butternut squash > 2 x bundles spinach > spices > > Cook the lentils. 1 bag=500g. i use 1/2 of each of 2 different types - > e.g. flat green & slightly rounder brown. > > Meanwhile, toss garlics (whole, unpeeled) & onions (ditto) into a > roasting tray. halve the squash & put then in another. for the peppers you'll need a 3rd, or have some species share. slam all into oven to roast. > > When roasted to suit, & removed accordingly, you're ready to assemble > the dish. > > There will be a lot of this! i use 2 woks to make it easy to mix. > > Put oil in woks. Sunflower is fine, you choose. Heat up slowly. > Squeeze out the garlic (you may need to make the odd slit - it will be a soft puree. Cos you'll have judged everything in the oven to ensure each ingredient is as IT should be, making timely interventions as required). > > fry garlic gently, adding spices immediately. i put: > med madras curry powder > chili powder or flakes > cumin > coriander > turmeric > black onion or mustard seeds are also good but if using put them in first.. > > (amounts to taste - at least 2 tsps each, except cumin (1), & chilli > perhaps 1 depending on its strength & yours)...i also like cardamon > pods & ginger, & might put cinnamon bark or cloves (very small > amounts). > > After about 5 mins or less or so, add the onions, squeezed out of > their skins (see how all that jarring action of chopping & peeling is > being avoided here?)..the onions might be nicely roasted & already > caramelized. if you've lucked out. > > Chop them a bit if you want & /or can. > > Next add the lentils, & stir in. > > By now the squash & peppers should be cool. scoop seeds out of squash > with a spoon, turn curvy side up & peel with fingers (dead easy). > > Pull stalks out of peppers & hope to remove most of seeds that way. if not, there's always the spoon. handle peppers over a bowl to capture juices. > > Cube squash, slice peppers (peel as much or as little as you like). > add to woks. stir. > > Now all you've got to do is add the (washed, very very washed) spinach & let it wilt as you stir it in. > > Variations on the veg are crying out. nothing is taboo & mushrooms are almost de rigeur unless you haven't got any. > > Mel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2009 Report Share Posted August 31, 2009 Thanks guys You reminded me that, as a student, I used to translate recipes to & from French for a now well known food writer in the UK [his daughter was my college friend who did it too]. We got paid by the word! Can you believe it? Erm yes [Ed] Mel , " cinziatre " <cmarchesani wrote: > > Mel, I think you should write cookery books -- I SO enjoyed reading this! I kind of forgot it was a recipe, I became so engrossed. Cinzia > > , " mel8239 " <shaggypoo.chaos@> wrote: > > > > Thanks Heather. OK here are two versions. Use any lentils. The litle ones cook fast in say half an hour. The pellety ones take up to an hour, & the flat discs somewhere in between. > > > > Try them to make sure they are cooked! > > > > (1) The Short With Assumptions Version: > > > > Fry spices of your choice in oil with garlic & onions. Add lentils & > > sufficient water to cover. Dont let boil dry. Add any veg you want at > > or towards the end of cooking. Should take about 45 mins. If you like > > add roasted seeds on top for crunch. Otherwise, brown rice & veg > > go well with this. > > > > > > (2) The Ramble : > > > > I devised this recipe when i broke my shoulder & couldn't peel or > > chop. you can convert it back if you like! i freeze portions of > > this.... my Upper Body Not Fully Engaged Dahl, as you'll see. Approx > > 20 g of protein per 1/5 serving. Note that I often make this with no veg at all, or you can even add a tin of toms. > > > > 500g lentils [= 1 generous lb/pound or one packet usually] > > a whole garlic (or 2) > > bag of onions (sml, 500g or 1 lb) > > bag of peppers (about 5) > > 2 x butternut squash > > 2 x bundles spinach > > spices > > > > Cook the lentils. 1 bag=500g. i use 1/2 of each of 2 different types - > > e.g. flat green & slightly rounder brown. > > > > Meanwhile, toss garlics (whole, unpeeled) & onions (ditto) into a > > roasting tray. halve the squash & put then in another. for the peppers you'll need a 3rd, or have some species share. slam all into oven to roast. > > > > When roasted to suit, & removed accordingly, you're ready to assemble > > the dish. > > > > There will be a lot of this! i use 2 woks to make it easy to mix. > > > > Put oil in woks. Sunflower is fine, you choose. Heat up slowly. > > Squeeze out the garlic (you may need to make the odd slit - it will be a soft puree. Cos you'll have judged everything in the oven to ensure each ingredient is as IT should be, making timely interventions as required). > > > > fry garlic gently, adding spices immediately. i put: > > med madras curry powder > > chili powder or flakes > > cumin > > coriander > > turmeric > > black onion or mustard seeds are also good but if using put them in first.. > > > > (amounts to taste - at least 2 tsps each, except cumin (1), & chilli > > perhaps 1 depending on its strength & yours)...i also like cardamon > > pods & ginger, & might put cinnamon bark or cloves (very small > > amounts). > > > > After about 5 mins or less or so, add the onions, squeezed out of > > their skins (see how all that jarring action of chopping & peeling is > > being avoided here?)..the onions might be nicely roasted & already > > caramelized. if you've lucked out. > > > > Chop them a bit if you want & /or can. > > > > Next add the lentils, & stir in. > > > > By now the squash & peppers should be cool. scoop seeds out of squash > > with a spoon, turn curvy side up & peel with fingers (dead easy). > > > > Pull stalks out of peppers & hope to remove most of seeds that way. if not, there's always the spoon. handle peppers over a bowl to capture juices. > > > > Cube squash, slice peppers (peel as much or as little as you like). > > add to woks. stir. > > > > Now all you've got to do is add the (washed, very very washed) spinach & let it wilt as you stir it in. > > > > Variations on the veg are crying out. nothing is taboo & mushrooms are almost de rigeur unless you haven't got any. > > > > Mel > Quote Link to comment Share on other sites More sharing options...
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