Cooking for the first time in over a week!

Today i celebrated: the first time really cooking in over 1 week!!! Been so busy with activities and work that i had been eating left overs, smoothies, oat-meals (i add a TON of stuff and it keeps me full for half the day), or leftovers from my parents’ for more than a Week! So i’m Really happy and relieved to finally find time to cook today.

February 26 food

I made Blueberry Gentle Lady Cakes this morning and then for dinner i finally cooked those lentils i had sitting in the fridge for a week, Yes, a week. I even caramelized a partially molded onion at the base of the stew. Yes, i cut off a good 1/3 of this onion because it was growing fuzzy black stuff, and then i still had to eat the “good” parts. To top off all the ick factor elements, i added a can of Expired diced tomatoes. And guess what? This food felt Good in my tummy. Note that the pasta and broccoli were picturesquely fresh.

Curry Lentil Soup Ingredients:

  • 1 onion
  • 2 potatoes
  • 3 taro
  • 2 carrots
  • 2 cups of lentils
  • 4 cloves of garlic
  • 1/2 tbs curry powder
  • 1/2 tbs turmeric powder
  • 1/4 tsp ginger powder
  • combined 1 tps of black and yellow mustard seeds
  • 1 x 14 oz can of diced tomato and then fill it up with water and dump it in the mix
  • salt and pepper to taste

Instructions:

  1. Slice the onion, and toss it in the pot that already has oil heated to a low or medium low temperature and then saute it till it become brown. This is called Caramelizing and usually takes between 5-20 minutes. It is a good idea to get this started before peeling and cutting all the root vegetables.
  2. Dump all the diced root vegetables in there and let it cook till kinda soft (roughly 2-5 minutes).
  3. Toss in diced garlic and all of the spice powders, let it cook into the oil at a low or medium low temperature, making sure it Does Not Burn. Because burnt stuff does not taste good. However, a chef once told me that parsley can hide the flavor of burnt soup, but i haven’t tried this before. Between 2 to 3 minutes is good for this.
  4. Dump in the canned tomato along with the can full of water. Add some salt to help it cook faster, then cover, and leave it for between 10-15 minutes. You start with the heat on high or medium-high and then turn it to medium when it is boiling. Let it boil for 10 minutes, then try a piece of carrot or potato (without burning yourself) and determine whether or not you want to boil it longer to soften it up.

The Broccoli and Rotini pasta with grated Parmesan on top is just what it is, sauteed with garlic and seasoned with salt and pepper.

Papaya is sweet and yummy.

I guess today was a resting day, to unwind, slow down and pose questions for the self to answer.

Inspiration for the day: Love oneself, and love will find you

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