My mother-in-law went to a potluck once with the theme of “bring your favorite comfort food”. That really got me thinking. What are my comfort foods? What is my favorite? Chili, Chicken Noodle Soup, Macaroni and Cheese,…
I have had a thing for lentils this year, so I made a recipe from one of my favorite cookbooks (Simply in Season) called Ethiopian Lentil Bowl. I hit the jackpot. I found my comfort food. I’m not exactly sure why I love it so much. It has three things that I love: garlic, ginger, and lemon juice. Whenever I eat it I want to sit on the couch holding the warm bowl in my hands. I want to close my eyes and relish every bite. I feel like I lucked out. It is super easy and quick to make, and it is very healthy!
Kevin does not share my love. He thinks it is good, though he prefers it in/on a tortilla. He is, however, very grateful for the LARGE amount of garlic.
I would love it if you would leave a comment sharing your favorite comfort food!
Here is the recipe for those who would like to give it a go. It comes out like a very thick stew, and beware: that first bite is very hot!
Ethiopian Lentil Bowl
2 c. dried red lentils (sorted and rinsed)
Cover with water and soak 30 min. Drain.
2 large onions (finely chopped)
1 head garlic (peeled and mashed)
In a soup pot saute in 3 tablespoons oil until golden.
3 tablespoons tomato paste
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 cups water
Mix in tomato paste and paprika. Add remaining seasonings and half the water. Stir well and then add the rest of the water. Stir again, cover, and bring to boil. When the water boils, add the lentils, lower the heat, and cook until lentils have softened, 20-30 minutes.
1/4 c. lemon or lime juice
Add and serve hot
2 comments:
Hamburger Gravy for sure...
you make your most favorite recipe for mashed potatoes (mine has a ton of butter--2 sticks, milk, lots of salt, pepper and garlic)
meanwhile you brown ground beef with a whole onion and garlic..drain and save the grease to make a roux with flour
once browned, you add 1/2 a packet of onion soup mix, the roux and then add milk to thicken into a gravy! Serve with any type of frozen veggies like corn or peas (anything starchy) :) YUMMY!!!
Baked Potato Soup
2-3 Large potatoes, baked
1/2 C diced celery
3/4 C diced carrots and yellow onion
1/3 C diced green onion
2 tsp seasoned salt
3/4 tsp black and white pepper
1 tsp minced garlic
6 strips bacon, cooked and crumbled (optional)
2 T olive oil
2/3 C flour
1 C shredded extra sharp cheddar
1 C light sour cream
6 C 2% milk
Bake potatoes at 425 for 45 mins. Peel and mash. Put spooned flour in dutch oven, gradually add milk while stirring and whisk till blended. Cook till thick and bubbly. Saute veggies with salt and pepper, then add with potatoes to thickened flour mixture. Also add cheese, stirring till melted. Remove from heat and add sour cream and 1/2 green onion. Cook over low for 10 mins (don't boil). Sprinkle each bowl with cheese, green onion and bacon.
Post a Comment