October 2, 2012
It only took nearly three years before we finally did that lunch we’d always talked about doing: meeting up during the week and having a fun lunch away from the offices.
Boccalone is one of my favorite places to take people around to, if only because it’s so amusing. They have these salami cones full of an assortment of sliced deli meats for $3. Delicious.
It’s not an extensive menu but the sandwiches are well made and tasty. Pricy, though, and I really have to remember to bring my own water. A bit silly to pay a dollar for a cup of water.
Now this is something new – mortadella hot dog?
So you know I had to have one!
The best part about having meals with PiC is that he usually chooses the other thing I wanted. The prosciutto cotto sandwich was my second choice.
September 8, 2012
For a whole $25, PiC and I splurged on a new dinner experience nearby – trying a restaurant that no one we knew had tried before. We’re not hugely adventurous in that way. We love trying new foods and new places, but PiC relies on recommendations and reviewed places, the risk of a disappointing meal is just too high for us in our old age. 😉 I thought it might be worth it just to see whether we had a worthwhile contender for our business and I didn’t personally regret the price even though I might not feel like it was worth going back any time soon.
PiC did a real comparison, ordering the bibimbap, not the stone pot. It was basically all the classic ingredients, and good. A little odd that the rice was on the side but that didn’t take away from the meal.
The Classic Bibimbap: served here with the rice on the side instead of in the bowl.
Instead of my usual soft tofu soup, I was charmed by the idea of a restaurant serving oxtail soup, so I had to give it a try. I’d recently experimented with cooking a family recipe and that went pretty well, but I still need to develop that sure hand for the flavoring “to taste.” I probably should have gone with the tofu soup. The oxtail soup broth was bland and disappointing, as though it hadn’t been steeping to bring out the flavor of the oxtail bones. It did have all kinds of things in it but it didn’t make up for the fact that the soup was pretty much hot water that I flavored with the salt and pepper.
Oxtail Soup: Just add salt and pepper
Some days I choose Korean cuisine entirely for this:
The Side Dishes: Possibly my favorite. There’s a seaweed salad, potato salad, kimchee (an acquired taste that I haven’t quite got down yet), soybeans, coleslaw, and a lot of other delicious tidbits.
The problem with that is when they disappoint, like this place did. The seaweed salad and other normally tart pickled selections, were simply not. They were limply tangy, like they were trying as hard as possible not to be offensive which made no sense to me because the population around here seems to appreciate fairly authentic (which would read: flavorful) cuisine. After all, the very popular usual restaurant serves very pickled side dishes and they do an incredibly brisk business – I’m going to say there’s a correlation between their flavors and their success. I want my tart things to be mouthpuckering! Otherwise I’d just stay home and make my own darn pickled stuff.
Overall: they’re very average. Taste isn’t better than our usual nor are the prices better. I suppose it’s good to know we’re weren’t missing out on a gem either in the flavor or price arena?
No, I would really have liked to have a second option on those nights when our favorite is jampacked. But they’re super nice there and bring you tea and stuff while you wait. They do everything right. Which is why they’re the favorite.
August 28, 2012
I’ve used Steamy Kitchen’s Hainanese Chicken Recipe in the past, but returning to it this week, I realized that the way the recipe was organized had me running back and forth so much that I was wasting a lot of time in the kitchen. I’ve reorganized it with some of my own tweaks. (I actually never make the chili sauce. Sriracha and I are not friends.)
While I was cooking tonight, as is usual at the end of a few recipes, we ended up with a scoop and a half of leftover rice and I borrowed the broth from the recipe below to reconstitute it. Figured I had enough green onions to jazz it up a little bit as well. As I was mincing, it occurred to me that the paltry scoop of rice wasn’t going to do much for either of us, so I tripled the broth and brought it all up to a boil. My mind drifted back to a story my parents told me, of days more than thirty years gone.
Facing grinding poverty once the war was over, all the economic opportunities diverted to the hands of the Communists leaders and those who fought on the “wrong” side jailed, my family fled the country to build a better life for their children. The journey was terrible, every step of it. A forced stop in Malaysia, beached in the open air while the pirates and what passed for government at the time traded fire over their heads, sometimes as a game with the captive humans as their target practice. They were provided food in the form of a tiny sack of rice, perhaps a few pounds’ worth, per family once in a while, and a family unit was considered any size from three to ten people at the whims of the distributors.
To make the rice stretch, they cooked rice porridge. Not like I cooked tonight, not like my parents cooked when they sometimes told this story, a nice thick fat grained rice porridge. It started the same way, with cooked rice, thinned it out with water, and cooked down further so that the rice would puff up and “grow” as the colloquialism goes.
But then they would thin it out even further than that, and the added water would take on the taste of the rice. The porridge would become a gruel after enough cooking, a small bowl of rice would stretch to a pot, and feed a family with the rice portion going to those who had to truly eat something and the watery portions going to those who didn’t truly need as much.
It’s been a while since I cooked a porridge but I always remember that story.
It was just a memory for them, but I can’t take food for granted and my parents never chided about starving children anywhere. I just think about all those months they waited and did without to survive until they regained right of safe passage.
Hainanese Chicken Recipe
Ingredients
Whole chicken
kosher salt to clean the chicken
1 teaspoon kosher salt for the rice
4” section of fresh ginger, in 1/4” slices
1” section of ginger, finely minced
2 stalks green onions, cut into 1″ sections (both the green and white parts)
1 teaspoon sesame oil
1/2 teaspoon sesame oil
2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
2 cups long-grain uncooked rice
2 cups chicken broth, reserved from cooking chicken
1/4 cup dark soy sauce
Few sprigs cilantro
1 cucumber, thinly sliced or cut into bite-sized chunks
Chili sauce
1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1” ginger
a generous pinch of salt, to taste
Directions
Prep the ginger and garlic: peel 5 inches of ginger. Take 4 inches and slice in 1/4″ slices. Mince remaining inch of ginger. Mince ginger. Slice green onions in 1″ pieces.
Rinse rice and set aside to soak.
Prep the chicken: Clean the chicken with a small handful of kosher salt. Rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion.
Cooking the Chicken
Place the chicken in a large stockpot and cover chicken w/1 inch of water. If the chicken is smaller than the width of the pot, fill with less water. Bring to a boil over high heat, then turn down to simmer.
Cook for about 30 minutes or less if you’re using a smaller chicken.
To check chicken: See if the juices run clear or check temperature (170 F) when the time is up.
Prep ice bath for the chicken.
When the chicken is cooked, turn off the heat. Transfer the chicken into a bath of ice water to stop the chicken’s cooking and throw out ginger and green onion.
Reserve the broth for your rice, your sauce, and the accompanying soup. There should be at least six or seven cups of broth reserved for soup.
Cooking the Rice
Drain the rice. Heat 2 tablespoons of cooking oil over medium-high heat. Add the ginger and the garlic and add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.
Stovetop: Add 2 cups of the reserved chicken broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for ~ 15 minutes. Remove from heat and let sit, covered, for 5-10 minutes.
Rice cooker: Combine fried rice, ginger and garlic with 2.5 cups of chicken broth and salt in rice cooker. Follow rice cooker instructions.
Chili Sauce
Blend all chili sauce ingredients in a blender until smooth and bright red.
Serving
Remove from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken and slice tomatoes and cucumbers for serving. Heat up the broth and season with salt to taste.
Serve the chicken rice with chili sauce, soy sauce, tomato and cucumber slices, and a bowl of hot broth garnished with scallions.
April 16, 2012
We’d recently taken a much needed break to spend a few days with friends and a week without in Hawaii for our delayed honeymoon. I didn’t realize how very much we needed it but we were frazzled and dipped in less than happy sauce by the time we got on the plane.
I’d been stressing over financing the trip with points or miles for months, but honestly when it came right down to it, the effort of what used to be easy-breezy personal finance was just a burden on my overtaxed attention meter. I just couldn’t do it so we booked the flights, lucking into a sale, and put it on our card that we’ve been concentrating on building points for. It was expensive.
Transportation alone cost:
$550 for rental cars
$2300 for airfare
= Total, $2850
I thought we’d see some real savings not going to Australia…. whoo, boy. Not so much. And the food, oh my gosh the food. It was one, fannntastic. But two? Oh wow. I actually stopped keeping mental tabs on the spending because I needed to be able to enjoy the trip. After all, spending quality time together and stuffing our faces were the primary reasons we went! Boy, did we. Stuff our faces, I mean.
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| The requisite umbrella drinks on our first night in town! |
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| The most amazing bouillabaise I’ve ever seen – or eaten. That bread was a foot long, btw. That’s a lobster tail you see there. Next to the largest prawn I’ve ever consumed. Next to the best crab legs. Ever. |
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| Plate Lunches! A loco moco for her. Fried fish, chicken and pork with fries for him. |
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| Luau appetizers. Pineapple, poi chips, sashimi. |
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| Lunch at Leoda’s. Leave your heart (and most of your cash). Absolutely delicious. Definitely pricey but oh, so good. |
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| No vacation would be complete if I didn’t find a stray to pet! |
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| The famous Black Sand Beach – the sands were amazing. There is a big layer of black rocks; then really grainy sand. |
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| Yet another gorgeous beach on the road to Hana |
Sadly, I spent most of the trip down with a virus, apparently I’d been pre-infected or something so we were forced to keep our activities to a minimum. Bummer. It was still beautiful and the food was amazing but I’d really like to call a Calvin-and-Hobbesian do-over!
An interesting thing about Maui, I noticed, was the assortment of resorts and timeshares populating the coast. We meandered through a few of the semi-local areas on our own looking for more hole in the wall, less-touristy places to eat but pretty much everything catered to tourists if you were a reasonable distance from the coast. A local real estate office posted the listings for the timeshares currently available in its windows and of course I had to run over and look. It was incredible how much they were going for.
The place we stayed at simply wasn’t a luxury location or business, which was fine considering we only booked several months out so the booking agency couldn’t get us into anything nicer, but I couldn’t believe they’d sell at nearly the same pre-owned rates as the Westin or the Hyatt down the road. I guarantee you that the quality had to be much better at the places down the way. Our concierge had the gall to tell us our trip “wasn’t a honeymoon if the wedding was 5 months ago.” There’s some service for you. While I’m not overly precious about the trip myself, that was downright rude. If a guest was sensitive about it which frankly, given the fact that had we tried to honeymoon after our wedding and cancelled because of my mom’s death, I would have been … well, lucky for him, I was in vacation mode and my claws had been left at home. I’m just shaking my head over his need to go out of his way to be rude rather than just shrug and move on.
PiC and I had a fun debate over the cost of a timeshare and real estate in Maui. A driving tour guide told us that one piece of land (2 acres) plus a house was going for what seemed like a reasonable amount compared to the Bay Area: $400,000. You simply can’t get that kind of property here and I’ll admit to a moment of sheer insanity – what if we got a second home in Hawaii!?
……
Yes, ok. I had vacation brain. Right, we don’t even have a first house.
Plus, the cost of eating there had nearly given me a heart attack. I abandoned PiC in one grocery store because I’d nearly frozen to death while he ooohed and aaahhhed over the prices like we were in a zoo admiring otters do backflips. With cereal costing anywhere between $7-9/box, milk running $8/gallon, fruit $2/piece and up, it was hard to blame him but I didn’t go to Hawaii to become a Popsicle in their refrigerated section.
Anyway, housing – COLA was incredible. And while property tax was purportedly very low according to a couple of friends, cost of living for everything else remained skyhigh. Gas prices are actually higher than in the Bay Area by 10%. So no, a second home is everything firmly on the side of insane. It was funny to dream for a minute though. I just got suckered in by the idea.
Our two budget-busters were the luau and the really nice dinner in Paia. Luaus are, no kidding, pricey as all get out. We definitely ate way too much. And our friends recommended a fantastic seafood restaurant so I saved all my seafoody wishes for that restaurant and ate until I could hold no more. It’s embarrassing how much that food cost, actually, I couldn’t believe that it could run so much. But, as our dear friend who sent us to this timeshare texted us, “you only have a first honeymoon once!”
Yes, I burst out laughing. No, I didn’t text her back: “first?” That text is my justification for a do-over. 😉
It was a lovely trip. I had to let my hair down and in fact, let it wave free because I forgot my hairbrush. PiC had no qualms about being seen with me in public like that. He’s always been good about embracing messy-mussy-me. We had fun. It was a little bittersweet, remembering why we are still doing it out of order and still haven’t celebrated with family and friends. But it was good, reconnecting, rediscovering the world, and doing really really stupid things together like eating so much pork at a luau that neither of you can walk without pain. We deserved each other that night, and probably always.
March 4, 2012
The week didn’t start off as planned, my brain’s been a traitor and I keep having feelings, so I’ve been seeking asylum in food. It’s not quite so bad as eating to cope or anything like that. I just need an outlet whereby my brain can stop thinking on what it keeps focusing on. Thankfully, the internet in the form of creative cooking Twitter and blogger friends have been sharing some delightful food tidbits and I have been paying attention!
Also I cheated and bought premarinated bulgogi for dinner. It was expensive at $10 for 1.25 pounds but it was cheaper than going out, made two meals over two nights and was really fast prep. Sometimes cheaters don’t lose sleep at night over the cheating because it saved some time better spent on sleeping.
I did finally bite the bullet and order some shoes to try on, though, after hemming and hawing all week long. I hate shoe shopping and I hate wasting money but torturing myself with blisters and calluses is just plain stupid. With any luck, at least a couple pairs will be good and last several years.
Posts for Perusal
I’ve a hankering to try Frugal Scholar’s braised lamb shoulder. It just sounds fantastic. But the price of lamb at Trader Joe’s- $17.99/lb– had my already wobbly knees buckling. I didn’t try looking further.
SP is conducting a More Money, More Comfort, More Time? experiment with her shoes. Coincidentally my happy new flats from Aldo several months ago have also crapped out on me far earlier than I would have liked. They aren’t destroyed but they are now destroying my feet. And with my new resolution to walk 2-3 times a week when the weather’s friendlier, I simply need to admit that adding the gel inserts and gritting my teeth through the weekly blisters is actually not a solution.
Nicole and Maggie reprise “You’re So Vain” in Some folks are easily offended. Not everything is about you. I operate on the philosophy that very little is. If anything your feelings should be hurt about that. [tongue in cheek]
A Recipe
I’m feeling reminiscent of (craving) the awesome Thanksgiving Turkey I made, with a slight variation from this L.A. Times brining recipe. ie: I didn’t realize I should brine it overnight much less for three DAYs so it was brined for about three hours. Still delicious.
Served: 14 pounds, 2 greedy-faces, up to 5 days.
Dry-brined turkey
Total time: 2 hours, 50 minutes, plus 3 days brining and drying time
Servings: 11 to 15
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.
1 (12- to 16-pound) turkey
Kosher salt
1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you’d have 3 tablespoons).
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You’ll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2½-gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.
5. Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it’s easiest to do this by hand, using kitchen towels or oven mitts).
8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2¾ hours total roasting.
9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
February 26, 2012
It’s been a heck of a week. Not terrible but tiring. I finally caught up with my dad and found out that there have been multiple deaths in the family. It’s maybe a good thing that I didn’t know about them in time to attend the services as I would have felt obligated to attend. Instead, I’ve been focusing getting things done at home and exercising myself and Doggle.
Kind of overdid it though, between being emotionally overwrought thinking about Mom and seeking catharsis through cleaning. My hands and arms don’t appreciate the outlets that my brain seeks, which is really frustrating as physical activity is so good for the brain.
Posts for Perusal
Little Miss Moneybags and Peanut got their Life Insurance in order. PiC and I organized our life insurance along similar lines, though we will likely be having more conversations to get aligned as things change. At the time we sorted our insurance, he was well able to take care of any financial needs without my income. Without me, he would likely still work in this town and stay in this home. He would need some assistance for sorting things and Doggle, so I still carry insurance through work but both he and my dad would be beneficiaries of my life insurance because I don’t want him to be financially responsible for Dad’s healthcare and continuing care. (I still have to set up a trust for that.) If he’s gone, I couldn’t carry the costs for myself, this home and my Dad however long I had to support him, so I would need a fair amount of extra income from his insurance.
Eemusings on the Cost of Convenience: I’m pretty sure that I’m close to the same as eemusings. I hate spending money on convenience items like snacks when they’re not part of the grocery shop. But I will buy things as part of the shopping trip like chips, nuts, frozen foods for reheating on those nights when we don’t want or don’t have time to cook a full meal.
A Recipe
I have SingleMa‘s Pinterest obsession to thank for this one. She pinned this Crispy Honey Lemon Chicken recipe several weeks ago and the name (of course) stuck in my mind. I rather obsessively went back to hunt for it when trying to decide what to make for dinner and made it with some alterations to the recipe to suit my lazier cooking style and general preference for baked over fried (faster clean-up).
Original:
Crispy Honey Lemon Chicken
serves 4-6
Ingredients:
4 boneless skinless chicken breasts, cut into pieces
1/4 cup olive oil + 3 tablespoons
3 tablespoons honey + more for dripping/drizzling
the juice of 2 large lemons
1 tablespoon fresh lemon zest + 2 teaspoons
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose (or whole wheat) flour
2 tablespoons cornstarch
Directions:
In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours.
When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well. Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how coated your chicken pieces are you may need a bit more.
Serve with rice and a few tablespoons of honey mixed with lemon zest for dipping.
Modified
Crispy Honey Lemon Chicken
serves 2 greedy-faces
Ingredients:
4-8 chicken drumsticks and/or thighs, bone-in
1/4 cup olive oil + 3 tablespoons
3 tablespoons honey + more for dripping/drizzling
the juice of 2 large lemons
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour
Directions:
Preheat oven to 400 degrees. Cover a roasting pan with foil.
In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours. (Or overnight.)
When ready to make, add flour and the remaining salt and pepper to a large bowl. Mix well. Coat chicken pieces in the flour mixture, then place pieces side by side in the roasting pan.
Bake for 20 minutes, turn, bake for another 10-15 minutes until done.
Serve with rice and roasted vegetables.
February 19, 2012
Oddly, being in new surroundings, a side effect of the promotion, has actually seen me behaving in a healthier fashion. The promotion itself was meant to promote better health, as I said before, but I truly didn’t have any expectations for it to be this soon or this naturally. I thought expected the stresses of the new role would be obvious more quickly than the benefits and definitely expected to have to be very conscious in my healthy choices.
New things
Diet
I eat now. I never used to eat during my work day. I’m actually eating at a reasonable hour of the day. Snacking a couple times rather than regular meals but that was something my doctor and I discussed as a healthy alternative.
Exercise
Being less sedentary: It’s more than just for meetings, though just barely. The goal is to get away for at least 15 minutes per work day for a walk of some kind.
Logging miles: Though the days can be longer because there’s just that much more work to be done during this period of transition, I’m taking advantage of that and squeezing in nearly a mile walk up to a few times a week.
These are small things, and we’ll see how long it comes without much effort because it’s really early but it’s significant. Already I’ve gone five full days without a stress or fatigue headache despite my still carrying serious responsibility and throughout major, unexpected, chaos. That’s unusual. And reading this post about my friend and professional inspiration, Single Ma’s, Health Breakthrough this week had me absolutely choked up in my happiness for her. I actually teared up at work. That never happens.
See, pain and I have been close companions for nearly 20 years now, and I’d (sort of) become resigned to living with it for the rest of my life. From that vantage point and as a friend, I hated every minute of Single Ma’s struggle with her injury that derailed her journey to physical fitness. The setbacks and the time it was taking to get answers were familiar as well, and depressing as anything. I hated that a friend was living the same kind of hells I had. Hearing that she had a breakthrough was all kinds of happy.
It gives me hope that my dear friend Ruth who is also experiencing some pain issues will find answers that lead to a pain-free life as well.
And there was a minute where I started to wonder if maybe there’s a chance I can improve too, even a little.
Posts for Perusal
Nicole and Maggie asked: How do you pay for presents? This is a new thing for us to work out this year. For those of you who are partnered, do you set a price limit on how much you can spend on gifts for each other? Or is there an understanding?
Stacking Pennies started a weekly Monday list to set up her week back in January. It’s a great idea – you may not have control over how the week develops but at least giving it the best opening that you possibly can keeps you from being flustered out of the gate. I try to do this with cooking and laundry over the weekends, if nothing else.
A Recipe
A delicious, easy, recipe we’ve been enjoying thanks to our one sane neighbor who shares food and recipes generously. Plus: it only costs pennies since almost all the ingredients are in our cupboards. This is one offset to going out to eat with the same neighbor nicely. **We do have more than one sane neighbor, it’s just that this is the only one we trade foodstuffs with.
Lentil Soup
I’ve made this soup twice now, modifying it the first time with cubed potatoes and keeping to the original the second time. It was pretty fantastic the first go-round, just as good the second.
Ingredients:
1 tablespoon canola oil
1 tablespoon margarine
1 large clove of garlic, chopped
1 teaspoon cumin powder or seed
1/2 teaspoon curry powder
1/4 teaspoon cayenne powder (I never cook w/cayenne so I’ve substituted paprika)
1 teaspoon turmeric powder
1/2 teaspoon coriander
6 cups water
1 cube vegetarian boullion (I prefer more fresh ingredients so have just used veggie or chicken broth instead of the water plus boullion)
1 diced onion
1 pound lentils.
Directions:
Saute the onion and garlic in the oil and margarine in a large pot until tender.
Add the spices and saute for 1 minute.
Add water, vegetarian bouillon, and lentils.
Cook until lentils are tender, about 1 hour*.
*I used pink lentils, it only takes approximately 20 minutes to become tender.
Do you have any quick and easy recipes to share? Please do!
