Adventures In Cooking

[hoosierbitch]

I have been COOKING! It started at the beginning of the semester, when I was too poor to, like, buy food, and was scraping things together--but I'm still going! I've been doing little things like buying carrots/celery/peppers/broccoli and cutting them up all at the same time. Then I just put them in little ziploc baggies and take them to school with me, and eat them with hummus, and they are tasty. I'm discovering how much I like fresh, uncooked peppers.

Also, crepes are super easy to make, and I have nutella and frozen strawberries to put in them, but ALSO, I put in stir-fried veggies and mozzarella one time, and it was AWESOME.

I baked a couple loaves of Challah for Passover, and made chili on Saturday, and made potato soup tonight (it is cheesy and delicious and full of fresh parsley). I made huge batches of both and put a lot of it in the freezer, so that when I'm in hell week for my show, I won't be reduced to eating Burger King every meal. O.o

I got eggplant and butternut squash at the farmer's market, so I'm gonna make eggplant parm and a squash casserole.

Pretty much the most cooking I've done prior to this in my life is, like, macaroni. So it is all very new. Thank god for the internet. My search history is kind of sad. "Can I use potatoes when they have grown EYES? How can the onions not make me cry? Can you cook potatoes with skins on? HOW DO I FOOD?"

YAY ADULTHOOD

Comments

[coffeethyme4me.livejournal.com]

I'm so glad to hear that!

And I found the lentil stew recipe! I had posted it on FB a year and a half ago:

Servings: 6 - 8

Ingredients:

1 onion, chopped

1/4 cup olive oil

2 - 3 carrots, sliced

3 stalks celery, sliced

as much minced garlic as you want (I do a really heaping tablespoon)

1 t dried oregano

1 bay leaf

1 t dried basil

1 14.5 oz can crushed tomatoes

2 cups dry lentils

8 cups water

as much fresh spinach as you can conceivably stuff in there (2 cups?) rinsed and sliced

2 - 3 T red wine vinegar (or other vinegar of your choice)

salt, garlic salt, and pepper to taste



Directions:

In a large soup pot, heat oil over medium. Add carrots (3 min), then celery (3 min), then onion (5 min). Stir in garlic, bay leaf, oregano, and basil; cook for 2 more minutes.


Stir in lentils then add water and tomatoes. Bring to a boil. Reduce heat and simmer for 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt, garlic salt, and pepper.

It makes a ton, so be prepared to freeze some.

Let me know if you make it and what you think (even if you hate it ;-) ).

[hoosierbitch.livejournal.com]

AWESOME! I actually have all of those ingredients, and I need to use up my spinach! I'm going to make this for dinner tomorrow. :D :D :D

Thank you!

[coffeethyme4me.livejournal.com]

That makes me sort of ridiculously happy.

:-)

<3