In addition to doing the photography for this blog, Cee also has a photography blog and hosts four popular challenges during the week. She thought my Curried Red Lentil and Carrot soup would be a great for her current challenge about the color orange. So this is my official entry.
Chris Donner also writes the popular blog for introverts, 61 Musings. Cee Neuner’s photography blog hosts four weekly challenges for bloggers. Sobha Vadlamani is just beginning her blogging adventure.
Chris’ comments: This soup is traditionally made with red lentils but I was out, so I substituted my dal (lentil) mix that I use for making dosa (an Indian pancake like a crepe). You can experiment with the spices to suit your palate. I shredded my carrots since I already had the food processor out from making my Apple Daikon Slaw. Continue reading →
Chris’ comments: Daikon and apple are two great ingredients to put together. I’m listing the basic slaw, and then giving you some ideas for alternative versions. I made mine with dried cranberries, chopped walnuts and balsamic vinaigrette for a healthier version of the classic Waldorf salad. Continue reading →
I have been fairly quiet on this blog, word wise, but my photos have been present. So today with WordPress’s Daily prompt being Ingredients, I thought I would say a word or two and of course have a couple of photographs. All good cooks needs ingredients and spices because that is what makes food smell and taste so very delicious. I took a photo of our pantry. Continue reading →
Such a grand day for our blog. We have received the Liebster Award from Eclectic odds n sods. This wonderful award was totally unexpected and oh so fun to receive. Thank you from the bottom of all of our hearts. Continue reading →
I’ve been juggling a demanding work schedule the last two weeks (and was really glad to have MR’s fast Yummy Pasta recipe to fall back on). This new week promises to be equally demanding, so I’m going to resort to some reblogging of recipes I’ve found as part of my introvert’s method of conserving energy.
I found this delightful soup chart on Reth’s Recipes. Like us, Reth is refining her eating and switching to mostly plant based eating. She found this recipe chart in Shape magazine, and I think it’s a nice primer for a variety of soups. You can add spices, substitute lentils or tofu for meat and just play around with flavors and textures. Here’s the full sized chart: Continue reading →
Today’s recipe was suggested by one of my favorite bloggers, Margaret Rose (M. R.) Stringer. Give her a read if you are ready for some pithy Aussie commentary, flavored with a liberal dash of humor. She’s feisty, funny and fabulous.
This is a great dish to make if you’re in a hurry. You can slap it together in only 10 minutes, but it’s still packed full of fresh ingredients. I made it yesterday for dinner and liked it so much that I made it again tonight. It’s beyond yummy.
This is a dish that can easily be vegan, vegetarian or part of a meat dish, so it should suit all kinds of diets. Continue reading →
When we get up to north Beaverton, Chris and I always stop at Chang’s Mongolian Grill for lunch. This is a place where you fill your bowls with fresh protein and have the choice of beef, lamb, chicken, turkey, pork, tofu, fish. They have a couple different types of noodles you can select from. You also can chose from a variety of fresh vegetables, scallion, onions, green, pepper, bean sprouts, cabbage, celery, carrots, tomatoes and more. I can’t remember everything on the food bar. Continue reading →