First cookies in the De Waal kitchen

No, I’m not in competition with the Whimfields. Really.

I bought the Jungle Oats on Tuesday already, figuring I want to make either oatmeal cookies or bannocks. And then I read the posting by Laura-Jane, about how she can’t bake, yet, because of not having a kitchen. I feel for her, and I realise how much we’ve actually accomplished in the past seven months.

So I made oatmeal cookies. Simple, nothing like what Laura-Jane is capable of, to judge by her pictures, but a first for me, and we ate them all. The thermofan oven works well.

I then went on to make a lentil chili, without the chili (OK, I put in about a teaspoon of Tobasco sauce). I also added a bit of vegetable stock.

Comments from the omnivores :

Tamsyn : huh-uh, gimme some Marsala-less Marsala Chicken. (Tamsyn avoids vegetarian food on principle).
Tanya : It’s OK. Maybe a bit too tomato-ey.
Me : Yea, not bad.

Comments from the resident vegetarian :

Jessica : Oooh! Nice! Is there more? Nom nom nom.

So I guess I’ll hafta make it again.

Lentil Chili
From: therese@garnet.berkeley.edu

4 cups dried lentils
6 – 7 cups water (tomato juice can be subsituted for two cups water)
1 1-lb can tomatoes, or 3 to 4 large ripe tomatoes, chopped
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. dried thyme
10 to 12 (yes!) cloves garlic
2 medium onions, finely chopped
2 tsps salt (I cut this down)
lots of ground black pepper
4 to 6 Tbls tomato paste
1 to 2 Tbls red wine vinegar
crushed red pepper, to taste

garnish:
cheddar (not necessary, vegans can eliminate this)
toasted cashews
minced fresh parsley or cilantro

Her recipe calls for cooking lentils separately, and then chopping
and sauteeing veggies and throwing them in.  When I’ve made it, I
put everything in together and cook is slowly until the lentils are soft.

You can easily make this in a pressure cooker, just blast it for about
45 minutes, or put it in your crock pot and let it cook all day.  I have
neither device, and cook it slowly on top of the stove.  The garlic
taste, especially when slow- cooked is not overwhelming, and in fact
is wonderful!

I looked at the recipe, and realised that four cups of lentils is a helluva lot. Used two cups instead, sort-of halving the recipe. Except I used a whole large tin of tomato puree, next time I’ll use a small tin.

And yes, the garlic does disappear. I think. Havn’t noticed people avoiding me on purpose this morning…

Tags: kitchenrecipe