The January Blend

After our last blender broke in a tragic frozen mango daiquiri incident, my roommates and I spent a few very sad months without any type of blending/chopping/mixing device.  But after a sad, long flu and far too much time at home, I realized it was time to invest in a new Magic Bullet, which has since become my best friend, just another way to become a twenty-something grandma...  (No, I’m not being paid to write this, but if you work for Magic Bullet and want to hire me to promote blending things, I’m here!) While, it’s highly likely that in the next few weeks I’ll forget how to chew, that’s not enough to convince me to stop blending my food.  Everything from pancake batter to sauces to soups, my kitchen spoons have seen a lot of action this month.

Though blended Mac and Cheese isn’t quite the same (and perhaps my only reason for using a fork this past week), warm, not-solid food and I have become inseparable this winter.

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Lentil Soup Recipe: 

Ingredients:

  • 1 tbs olive oil
  • 1 carrot sliced
  • 3 cloves of garlic
  • 4 cups vegetable broth (I used Better than Bouillon)
  • 1 cup dry lentils
  • 1 tbs herbs du Provence
  • 2 bay leaves
  • salt & pepper to taste

Preparation:

In a large pot, heat the olive oil and sauté the garlic and carrot until the garlic is fragrant and carrots are soft (about 5 minutes).  Add the vegetable broth, lentils, and seasonings.  Cover and simmer on low heat for about 45 minutes.  Remove bay leaves and blend until smooth.  (Note: soup thickens when stored in the fridge, heat with a few additional tbs of water for optimal consistency).

More blended recipes to come!

The Ramen Diaries: Stir Fry

Ever since returning from Paris, where I ate several portions of lavish food daily, I've been doing that poor college student thing, you know, where you don't eat a three course meal three times a day... Real life is kind of a bummer.  Gone are the days of chèvre and saumon fume and sauvignon blanc. I've returned to an endless bowl of ramen noodles.  A college student's go-to ingredient for a cheap, delicious, and less than nutritional meal.  That and a can of Keystone and you can fit in on any campus in the country.  (This is the part where I don't complain about spending an entire paycheck on a new iPhone but rather accept my fate as a smartphone addicted twenty-something who has doomed herself to a rather limited food budget for questionable financial decisions...)

I've loved packaged ramen pretty much forever, but after a few two many bowls of dehydrated noodles in powder, I needed to find a way to spice up my meals.

At first I tried to literally just add spice, in the form of frozen Thai chili peppers that were left in my freezer by someone at some point.  Point being, I did not purchase them.  And whomever did probably intended to kill me.  Chopping the peppers and adding them to the noodles was a huge mistake: the seeds were unbearably spicy.  I had two friends distract me while I consumed what I deemed "The Death Plate," too stubborn and too broke to throw out a dinner.

The next night's ramen fiesta was a success, and thus, the inspiration for this post:  I stir-fried chopped garlic, whole Thai peppers, and a frozen bag of "Asian" vegetables in coconut oil, cooked the noodles in the provided broth, mixed everything together, and topped the plate with a fried egg. Bon appetite!