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Last night’s supper – a relatively inexpensive, relatively easy, relatively healthy meal. This meal is pretty flexible – if you’re vegan, you can leave the cheese out of the biscuits (or use soy cheese) and use soy or rice milk in place of the milk. If you’re extra-poor, you can use extra water in place of some or all of the beer (it’s a good use for leftover half-cans as well) and leave the cheese out of the biscuits as well. If you’re feeling flush, you can use red bell peppers instead of green, fancy cheese and fancy beer, and add the optional garnishes. The choice is yours!

 

 

 

LENTILS:

4 tablespoons olive oil

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

4 tablespoons chili powder

a good pinch cinnamon

a good pinch smoked paprika (optional)

1/3 cup flour

4 cups water

1 boullion cube (I used McKormick’s All-Vegetable Beef-Flavoured Boullion Cubes)

2 cups dried lentils

1 carrot, diced

2 tomatoes, diced

1 can beer

Salt and pepper

 

Optional garnishes: avocado cubes, grated cheese, sour cream, crumbled tortilla chips, chopped green onions, hot sauce.

 

Heat olive oil over medium-low heat in a large saucepan. Add onions and peppers and saute for 5 minutes, until the onions are translucent. Add garlic, spices and flour, and cook several minutes, until a paste is formed. Add half the water, stirring until a thick gravy is formed. Add the rest of the water, the boullion cube, carrots, tomatoes and beer. Simmer for 45 minutes or until the lentils are tender (red lentils will cook quicker than brown ones). Salt and pepper to taste. If you like, you can mash the lentils with a potato masher to make the stew thicker.

 

CHEESE HERB BISCUITS:

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon oregano

1/2 cup grated cheese

1/2 cup butter,margarine or vegetable shortening, in small pieces

1 cup milk

 

Preheat the over to 425 degrees. Put flour, baking powder, salt, oregano and cheese in a bowl and mix well. Rub the butter into the flour mixture until it resembles a coarse meal. Pour in the milk all at once and stir lightly with a fork until the mixture holds together. Drop by tablespoonfuls onto a greased cookie sheet. Bake 15 – 20 minutes, until the biscuits are crusty and golden. 

 

This recipe makes a dozen biscuits and a big pot of lentils – enough for about 4 meals (or about 4 people).

Feltathon!

October 2, 2009

I’m about to embark on a felting experiment – I want to see exactly how much needle felting I can get done in an hour. I was going to see how many beads I can make in an hour, but since I use a two-step process, it’s most efficient for me to do Step 1 first and then Step 2. So I am going to pre-form the beads for an hour, see how many I get, and then see how long it takes me to finish them through wet felting. Ready, set… go!!