Monday, January 14, 2013

Red Lentil Soup Thai Style



olive oil - 1 tbsp
1/2 cup onion - chopped fine
1/4 cup parsley - chopped fine
2 white button mushrooms (large), chopped fine
2 carrots - sliced thin rounds
1 small potato- diced tiny pieces
1/4 cup cabbage - chopped fine
spices - curry, chili, garlic, ginger

1/2 cup dry red lentils, washed
spring water to cover.
2 tbsp. basil tomato pasta sauce

1/2 cup coconut milk
1/2 cup water

salt/pepper/hot sauce to taste

Amazing how far two large button mushrooms go when finely diced. 



Saute the onions, add mushrooms, carrots, cabbage, parsley, potato and spices.  After about 5 minutes add some water to cover.  Steam another 5-10 minutes. Add the dry lentils and 2 tbsp. pasta sauce and enough water to cover plus about another cup or so. Bring to boil, then reduce heat and let simmer for about 45 minutes or so. Keep an eye on it and add more water if required. Once lentils are tender add the 1/2 cup coconut milk and 1/2 cup water - simmer on low for another 10 minutes.

I found a great little cube container at Babies R Us to freeze excess tomato pasta sauce and coconut milk in.  I never use the whole container of each so this is very handy to have on hand.  Once cubes are frozen - remove and place in plastic bag or other container and you can have it freed up to make more. Easy to wash container and I was happy that the tomato sauce does not stain this at all!






Saturday, January 12, 2013

Chocolate Chip Cookie Toll House Style


Fit for a prince - Prince Nico that is!  His Royal Highness requested these tonight at 9 p.m. The loyal subjects' payment for completing this late night task was a: Mema, Mema - I L-o-v-e You!! You had to hear the dramatic flair he added to the whole statement but needless to say it made me smile and made it all worthwhile.

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt

1 cup vegan Becel margarine
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
6 - 8 tbsp. soy milk or cream
3/4 cup chocolate chips (camino)

Combine flour, baking soda and salt in small bowl. Beat margarine, granulated sugar, brown sugar and vanilla in large mixer bowl. Add 6 tbsp. soy milk and beat well. Gradually beat in flour mixture. Add extra soy milk if it seems to dry. Stir in chocolate chips  Use 2-3 tbsp. of dough for each cookie and place onto ungreased baking sheets.

Bake in preheated 350-degree [Fahrenheit] oven for 10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.