stromasdragon asked: Lentil bolognese, recipe please?
First in a pot on the side start boiling some red lentils. Like 1/2 cup per person, maybe.
Chop up some onion, add some capsicum if you got it. Fry up the onion til its mostly clear, then add the capsicum. A generous bit of garlic, some herbs or spices - I like to use cumin and a bit of coriander seed, even though they sort of bring it away from Italian bolognese area - fry em, let ‘em get to know each other.
Then you add a can of tomatoes and stir it and let it go for a bit and p soon it’s saucy.
The lentils will have been boiled to basically mushy by now. Really, you shouldn’t let them go TOO mushy. Take them off the heat before it’s slop. Drain off the excess water, but not too enthusiastically don’t use a seive or anything, just pour the water out of the pot until there’s just lentils.
Pour the lentils into the pan that’s making the sauce. Stir it around a bit, give them a bit longer, and then done, you’ve got some lentil bolognese, have it on a BP.
whoeesdesmond asked: Where do you find your recipes to make delicious food?
A combination of Google and no fear of experimenting!
I’ll usually look up a recipe to see the basic structure of what I need to do for a particular dish, and then adjust it based on what I like and also whims.
Most recipes don’t rely on funky chemical interactions. Like, making bread does, you need the right ratios of yeast to whatever, and if you get it a bit off the whole thing goes to hell. But a pasta sauce or a salad or a curry or anything like that will just taste slightly different, so you can improvise basically the whole thing.
A good starter method to get going with experimenting with recipes is to go to the grocery store and pick up a pre-made meal like an instant dinner or salsa in a jar or whatever. Turn it over, look at the ingredients. That’s your shopping list. Grab those items, go home, see what you can come up with.
Build a small library of spices and herbs and do a little reading on them. The Wikipedia page for cumin, for example, says:
Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chili.
So now next time you’re making a chilli, you’ll know, hey, a little cumin will probably go well here.
(to Emmy: check it out, even a cooking segment, maybe I should be the next Oprah…)