Wednesday, September 9, 2009

Sometimes cooking days are just what you need!

Anna and I had a cooking day yesterday in which we made lentil soup, sushi and some blackberry pie. Here are the pictures to prove it: it was fun, cheap and exhausting. I enjoyed it a lot!

Everything turned out great! We eat some sushi, and lentil soup for a late lunch while we let the pie cool. I am now addicted to eating the pie, and really want to much them more often, they're relatively easy and fun to create.

Twas Anna's first time making sushi, and it was darn good! Smoked salmon, fake crab and tuna salad make for some yummy stuff to eat! And making the ingredients isn't really that laboursome, it only sounds that why when you try and explain it.

The soup took the longest to cook, I've never cooked with lentils before, them and the potatos we put into the soup were the culprits for why it took so long to finished. And now, some pictures as proof!

Thursday, September 3, 2009

Spiced Bulgur!

Here's what I made for my poor-lonely-man's dinner! What I love best is that it's filling and cheap (well, cheap if you bought the bulgur in bulk like I did).

If you haven't cooked with bulgur, DO IT. It's a simple, light and delicious grain! This recipe is not as light as tabbouleh but lighter than rice.

Spiced Bulgur with Tomatoes
1 cup bulgur
1/4 cup olive oil
1 onion
1 large tomato

Start by pre-soaking a cup of bulgur. Pretty much one cup of bulgur=1 cup of water. Let it soak for 1/2 hour.
Dice the onion and cook them in a pot with the olive oil (a pan wouldn't work as easily) until the onions are clear. Add the bulgur, tomato (including all the juices), and the spices. Don't over spice the dish, but put in a little of each, focusing on the allspice and cinnamon and nutmeg. Stir it all together and cook on medium until the spices become fragrant. Add 1/2 cup of water and simmer for 15 minutes. Keep an eye on it though! I cooked it for about 25 minutes and added an extra 1/4-1/2 cup of water. You want to make sure the bulgur isnt crunchy (and since mine was, I added more water and let it cook longer).

THEN BAM! You're done!