Category: Food

It’s winter; it’s time for lentil soup! So easy to prepare, so tasty. Lentils are friendly; they accept many kinds of flavorings. They must be popular; they’re on many restaurant menus. Want to find a big pot waiting for you tonight? Let’s get going; it won’t take long. Meander over to an organic market. It’s so much better for you. You don’t want pesticides having free reign in your beautiful body. Do you?

What’s great about preparing this lentil soup is that you needn’t clog your mind with having to remember exact ingredients. It’s that easy. Do you have a pot with a 3 quart capacity? Smaller is fine, too. You’ll just not add the same quantity of ingredients.

Before we begin, I’ve got to say that, when preparing this soup, I’m loose with spices. With me, it’s a little bit of this spice; a little bit of that spice. Have fun with it. What do you have on hand for spices? Dill is good, thyme, oregano, basil, too, cayenne is wonderful, as is cinnamon – simply add a pinch at a time and taste. Choose the spices you want and make the soup yours. One thing, no old spices, check expiration date!

Let’s begin: cooking time-1 hour, or until lentils are tender-
1-2 Tablespoon(s) olive oil
1 yellow onion
3 cloves garlic, diced (more or less garlic, depending on your taste)
1-2 yams (depending on size of yam)
2 large carrots
2 cups green lentils (Arrowhead Mills is good, you’ll probably want to experiment)
1 14 oz. canned tomatoes (bionaturae tomatoes have a wonderful flavor, experiment)
4 cups water
handful of chopped parsley (optional)
sea salt and pepper, to taste

In the kitchen: chop the onion and dice the garlic. Saute onion and garlic in olive oil on medium heat. Stir often for about 5 minutes. Slice the carrots lengthwise, then in half. Dice the length of the carrot. Do the same with the yam(s). We want small bites so that they cook quickly. Add carrots and yam(s) to the pan, continue sauteeing for another 5 minutes. Add the lentils and stir. Add spices and stir. Add the canned tomatoes and about 4 cups of water (room temperature so as not to lower temperature, too much). Keep stirring. Cover and simmer. If, during cooking, the soup looks thick like a stew, add a little more water. Watch. Maybe you like it thick, maybe not. Your decision. When cooked, add a handful of chopped parsley. If you want, prepare brown rice, have it along with the lentil soup for a heartier meal. Lundberg is a good brand. Again experiment.
www.lundberg.com

And enjoy!

My pan of choice for cooking is made of cast iron. Not the pre-seasoned ones. They’re no fun. I found my 8″ cast iron skillet at an antique shop. It wasn’t looking too good, but I had plans for it. Every cast iron has to be seasoned before using, that’s part of the getting acquainted stage before it begins serving up delicious meals. www.castironcookware.com/lodge-original-finish.html

My father used to fill his cast irons with vegetable oil and place them in the oven at the lowest temperature for hours. However, my friend, Vicki, who’s from a big family in Arkansas and who’s mama cooked only with cast iron took matters into her own hands when her eyes rested on my new acquisition. She reached for a bowl filled with walnuts, took one and opened it, and around and around she went with the walnut pieces on the bottom and sides of my cast iron. That cast iron was smothered with walnut oil when she was through. That and her elbow grease brought it to life.

I have a habit now of finding old cast iron skillets and whipping them into shape. Since I’m an olive oil addict foods tend to not stick. After cooking I just wash the cast iron in lots of hot water and, if necessary, a light scrubbing with a sponge-no soap, then onto a high flame it goes for just a few seconds to rid it of any moisture.

Looking for an easy meal? I’ve got one. The ingredients aren’t written in stone and you can’t make a mistake by adding or subtracting. An 8″ cast iron skilled seems perfect for two eggs.

1 sliced onion (size is your choice)
a few garlic cloves (peel, slice lengthwise and remove and discard stem which is in a lot of garlic cloves)
1 sliced zucchini
2 eggs, scrambled with 2 tablespoons of water
Celtic salt and freshly ground pepper (optional)

Sautee first three ingredients on medium heat, stirring often, til cooked to your liking. Pour eggs over sauteed vegetables. When eggs have settled, lift sides to determine whether eggs are cooked, if done to your liking, turn over and continue cooking. If you’re a novice flipper, cut mixture in half with spatula and flip over. Everything cooked? Slide onto plate. If there’s salsa in refrigerator place around rim of egg mixture.

Some “purists” write that salt shouldn’t be added to eggs before cooking. Some “purists” write that salt shouldn’t be added to eggs while they’re cooking. I’m not a purist. I add the salt whenever my hand reaches for it and the eggs always taste good.

Have you been to El Quijote Restaurant at 226 West 23rd Street in Manhattan? It’s one of those places I’ve walked by many times, and had l not called my daughter Sumi to suggest dinner, it would have remained that way. Choosing a restaurant is always a matter of hmm, what will it be tonight, as your mind charges up and down Manhattan streets, attempting to remember the places you’ve been to, and all the restaurants you’ve read or heard about. This time was no different, except that when Sumi mentioned El Quijote, an instant message said, “El Quijote? Of course, why not.”

On entering to join the waiting line we felt the old world charm. You cannot make reservations for two, however, the wait was not long, and it gave us a chance to look at the take-out menu and observe the restaurant. The menu says, “This eatery is a place of dining history that dates back to 1930, the oldest Spanish Restaurant in New York City.” And that the owner, Manny Ramirez, “. . . was the first to establish his own fishing boats along the coast of Maine so as to offer generous portions with the emphasis always on FRESH.” And it was fresh; it was fun. The service and ambiance was pleasant and good. Perhaps you’ll want to try it, too. You might like it. Phone number: 212-929-1855 ~ Spanish, Seafood, Tapas

When the mood strikes, I prepare this simple meal. It’s definitely not what Emeril would prepare in his kitchen. But then again, you never know. This meal is delicious and can gives energy and serenity. It works when you’re tired and want to sit quietly chewing easily, or when you’re hungry and want a boost.

NO RUSHING- IT NEEDS TO COOK SLOWLY. Begin with steel cut oats. I use Arrowhead Mills. Put in about half a cup, depending on the number of people waiting in line for this wonderful meal in a bowl. Add lots of water, filtered or bottled. Place on very low flame in heavy small pot. Stir often so that it doesn’t stick to pot. When you think it’s cooked to your taste, try it, add chopped organic calimyrna figs when it’s almost cooked. Stir a little more. Now, put into a beautiful bowl. Add about two spoonfuls of a good quality olive oil. This also to taste. Stir. Add stevia. If you haven’t tried stevia, use very, very little til you get used to the taste. This last part is totally up to you. Put in a bit of organic hemp seed butter. I admit, this is different. But, if you stay with it, it’s wonderful and good for you. Bring your beautiful bowl with its delicious contents to your favorite sitting spot; take small spoonfuls, chew well and eat slowly. Bon appetit.

www.stevia.com