[ - ] beece 1 point 4 monthsDec 11, 2023 08:38:32 ago (+1/-0)*
Looks good to me ! 2 years back, as part of my SHTF strategy, I bought 50lbs of lentils, packaged them up into 1 gallon mylar with O2 packs. As of this writing, we likely have 30# left. I just made the classic lentil recipe last week, chicken broth and veggies, and it took a week to eat it all. You get sick of leftovers after a while.
My fav recipe: "Ginger Coconut Lentil Curry Recipe" 1 tbsp vegetable oil 1 large yellow onion, diced 1 tbsp garlic, minced, about 4 cloves 2 tbsp ginger, minced 1 cup brown rice, uncooked 3 cups vegetable broth, 700ml 13.5 oz light coconut milk, 400ml, full fat is also ok 1 1/2 cups canned, red lentils, 230g. (Green is fine) 1 tbsp lemon juice, or to taste 1/2 tsp salt, or to taste 2 cups fresh spinach, 60g, roughly chopped (Doesn't need this) Curry Spice Blend 1.5 tbsp turmeric powder 2 tsp coriander seeds, or 1 tsp ground 2 tsp cumin seeds, or 1 tsp ground 8 cardamom pods, or a small 1/2 tsp ground 5 whole cloves, or a small 1/4 tsp ground 2 cinnamon sticks, or 1 tsp ground 1 tsp cayenne powder, reduce for less spicy 1/2 tsp fennel seeds, or 1/4 tsp ground, optional 1/2 tsp mustard seeds, or 1/4 tsp ground, optional Instructions Sautée onion: Add vegetable oil (I always use Coconut Oil) to a large saucepan, and over low medium heat cook the onion, garlic and ginger, until onion is translucent, approx. 5 minutes. Stir frequently. If using whole spices: roast all apart from the ground spices (turmeric, cayenne) in a dry nonstick pan until fragrant, about 2 minutes. Using a spice grinder or pestle and mortar and ground as finely as you can, but leave out the cinnamon sticks. If using ground spices, skip this step. Simmer: Add the ground spices and cinnamon sticks (if using) and rice to the onion mixture, and mix to combine. Add vegetable broth, bring to a boil and simmer for 40 minutes, or until rice is done.
Finish it off: Pour in coconut milk, lemon juice and red lentils. Season with salt and adjust seasoning according to taste. Stir in fresh spinach, mix to incorporate and turn off the heat. Remove cinnamon stick. Serve as is or with optional toppings, such as a dollop of yoghurt/kefir**, boiled broccoli, naan and peanuts. Or more steamed rice for the extra hungry! How to store: Keeps covered in the fridge for 3-4 days or 3 months in the freezer.
I'll add a squeeze of lemon or some sour cream to the top as a finish.
[ - ] Fascinus 1 point 4 monthsDec 10, 2023 17:49:04 ago (+1/-0)
I remember someone posting here a while back concerning cilantro tasting like soap and it being some sort of genetic deal with your sense of taste.
The first time I tried cilantro it was horrible. We lived in me-hee-coh norte (also known as the glorious people's republic of californistan) at the time and were surrounded by beaners. My mom had learned from one of them that she should boil a chicken with some in the water.
The combination of soap and chicken fat from the skin was revolting to 10 year old me. I couldn't understand why anyone would want to use that garbage to flavor food.
Oddly enough, that was the last time I can recall it tasting like soap. I use the shit out of that stuff now.
It's great!
You know what you might try is Chimichurri. That shit's great on steak and the like.
Equal parts cilantro and flat-leaf parsley (I usually go with 2 bunches each and we have a lot of eaters) High quality olive oil Lots of garlic Red wine vinegar Red chili flake Salt & pepper
I prefer a coarse chop and lots of recipes will have you blend smooth.
Consistency is a bit like pesto.
Anyway, if you can get past the soapiness, that's a great way to enjoy cilantro.
Appreciate the recipe, but I've really tried it six ways to Sunday. My wife loves it, so I tolerate it occasionally. I just can't get around it. I don't know if it's genetic or just that it reminds me of getting in trouble. I still curse like a sailor, way more adept at it than I was as a kid. When you're forced to leave teeth marks on a bar of Ivory soap it tends to leave as fuckin mark.
[ + ] bosunmoon
[ - ] bosunmoon 3 points 4 monthsDec 10, 2023 17:36:12 ago (+3/-0)
[ + ] HeyJames
[ - ] HeyJames 3 points 4 monthsDec 10, 2023 16:46:53 ago (+3/-0)
[ + ] DARTH_VARIANT
[ - ] DARTH_VARIANT 3 points 4 monthsDec 10, 2023 16:45:04 ago (+3/-0)
Lol
Good for you not eating processed goyslop
[ + ] ProudRebel
[ - ] ProudRebel 3 points 4 monthsDec 10, 2023 16:18:20 ago (+3/-0)
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey [op] 2 points 4 monthsDec 10, 2023 16:20:59 ago (+2/-0)
[ + ] MaryXmas
[ - ] MaryXmas 2 points 4 monthsDec 10, 2023 19:31:24 ago (+2/-0)
[ + ] beece
[ - ] beece 1 point 4 monthsDec 11, 2023 08:38:32 ago (+1/-0)*
My fav recipe: "Ginger Coconut Lentil Curry Recipe"
1 tbsp vegetable oil
1 large yellow onion, diced
1 tbsp garlic, minced, about 4 cloves
2 tbsp ginger, minced
1 cup brown rice, uncooked
3 cups vegetable broth, 700ml
13.5 oz light coconut milk, 400ml, full fat is also ok
1 1/2 cups canned, red lentils, 230g. (Green is fine)
1 tbsp lemon juice, or to taste
1/2 tsp salt, or to taste
2 cups fresh spinach, 60g, roughly chopped (Doesn't need this)
Curry Spice Blend
1.5 tbsp turmeric powder
2 tsp coriander seeds, or 1 tsp ground
2 tsp cumin seeds, or 1 tsp ground
8 cardamom pods, or a small 1/2 tsp ground
5 whole cloves, or a small 1/4 tsp ground
2 cinnamon sticks, or 1 tsp ground
1 tsp cayenne powder, reduce for less spicy
1/2 tsp fennel seeds, or 1/4 tsp ground, optional
1/2 tsp mustard seeds, or 1/4 tsp ground, optional
Instructions
Sautée onion: Add vegetable oil (I always use Coconut Oil) to a large saucepan, and over low medium heat cook the onion, garlic and ginger, until onion is translucent, approx. 5 minutes. Stir frequently.
If using whole spices: roast all apart from the ground spices (turmeric, cayenne) in a dry nonstick pan until fragrant, about 2 minutes. Using a spice grinder or pestle and mortar and ground as finely as you can, but leave out the cinnamon sticks. If using ground spices, skip this step.
Simmer: Add the ground spices and cinnamon sticks (if using) and rice to the onion mixture, and mix to combine. Add vegetable broth, bring to a boil and simmer for 40 minutes, or until rice is done.
Finish it off: Pour in coconut milk, lemon juice and red lentils. Season with salt and adjust seasoning according to taste. Stir in fresh spinach, mix to incorporate and turn off the heat. Remove cinnamon stick. Serve as is or with optional toppings, such as a dollop of yoghurt/kefir**, boiled broccoli, naan and peanuts. Or more steamed rice for the extra hungry!
How to store: Keeps covered in the fridge for 3-4 days or 3 months in the freezer.
I'll add a squeeze of lemon or some sour cream to the top as a finish.
[ + ] prominent_proboscis
[ - ] prominent_proboscis 2 points 4 monthsDec 10, 2023 17:23:29 ago (+2/-0)
[ + ] PeckerwoodPerry
[ - ] PeckerwoodPerry 2 points 4 monthsDec 10, 2023 16:54:29 ago (+2/-0)
Thinking about it now, we never had to eat soap for saying "nigger". Needless to say, I'm well adapted to the current state of modernity.
[ + ] Fascinus
[ - ] Fascinus 1 point 4 monthsDec 10, 2023 17:49:04 ago (+1/-0)
The first time I tried cilantro it was horrible. We lived in me-hee-coh norte (also known as the glorious people's republic of californistan) at the time and were surrounded by beaners. My mom had learned from one of them that she should boil a chicken with some in the water.
The combination of soap and chicken fat from the skin was revolting to 10 year old me. I couldn't understand why anyone would want to use that garbage to flavor food.
Oddly enough, that was the last time I can recall it tasting like soap. I use the shit out of that stuff now.
It's great!
You know what you might try is Chimichurri. That shit's great on steak and the like.
Equal parts cilantro and flat-leaf parsley (I usually go with 2 bunches each and we have a lot of eaters)
High quality olive oil
Lots of garlic
Red wine vinegar
Red chili flake
Salt & pepper
I prefer a coarse chop and lots of recipes will have you blend smooth.
Consistency is a bit like pesto.
Anyway, if you can get past the soapiness, that's a great way to enjoy cilantro.
[ + ] PeckerwoodPerry
[ - ] PeckerwoodPerry 1 point 4 monthsDec 10, 2023 19:51:48 ago (+1/-0)
[ + ] Fascinus
[ - ] Fascinus 0 points 4 monthsDec 10, 2023 19:59:55 ago (+0/-0)
If it tastes like soap, no matter what you put it in, it's not going to have much appeal.
[ + ] Fascinus
[ - ] Fascinus 2 points 4 monthsDec 10, 2023 16:32:40 ago (+2/-0)
How much you wanna bet those tomatoes were grown in your back yard?
[ + ] Nietzsche
[ - ] Nietzsche 1 point 4 monthsDec 10, 2023 21:42:01 ago (+1/-0)
[ + ] Trickthegoyim
[ - ] Trickthegoyim 1 point 4 monthsDec 10, 2023 20:55:16 ago (+1/-0)