THE OVEN

Oh man, if there is one absolutely great part about being back home, besides you  know, clean water I can drink from the tap and my family, is THE OVEN.  You have no idea how much I missed roasting and baking all my favorite things, so obviously it didn’t take long for me to get the baking bug and get something in that oven!

I finally had some time yesterday to spend in the kitchen so I first made some good ol’ chocolate chip cookies for my Dad, then moved onto dinner which was a mix of American and Peruvian influences!  The American influence came in the form of Pumpkin Cornbread, which I adapted from Daily Garnish’s most recent recipe from her site.  I had to substitute (avocado oil for coconut oil, honey for maple syrup) and sub out (molasses and corn) a few things because I didn’t have them on hand but the bread still came out great! And it was perfectly portioned thanks to my Mom’s cute cast iron cornbread pan that I used!

For my main course I combined all the great things I missed from Peru into a soup, lentils and quinoa! It was really one of those throw everything in a pot and cook until cooked through kind of soups and turned out great!

Here’s kin of how the recipe went!

Quinoa and Lentil Soup

Ingredients:

-1-2 T Olive Oil
-5 cloves of garlic, chopped finely
-1 onion, diced
-1 large chunk of fresh ginger, chopped finely
-2 carrots, chopped
-1 cup green beans, chopped
-6-8 stalks of kale, chopped
-2 cups broccoli, chopped
-1 cup uncooked quinoa
-1 can cooked lentils
-1 Vegetable Bouillon
-3 T Italian Herb mix
-1 T Cumin
-1/2 T Cinnamon
-6 cups of Water

Directions:

1. In a large pan, add olive oil, onion, garlic, ginger and Italian herbs, cooking on medium-low until onion pieces start to soften.

2. While the onion mix is cooking, rinse the quiona in a fine mesh strainer until the water coming off it no longer cloudy (this will help get rid of the bitter taste that many quinoas have). When the onions cook through, add the quiona to the mixture and saute for a few minutes, stirring constantly so the quinoa doesn’t burn.

3. Add in the carrots and green beans, remaining herbs, vegetable bouillon, and water and raise heat to high.  Bring to a boil then cover and simmer on medium for about 15 minutes.

4. When the carrots and green beans are cooked through, and the quinoa has acquired the ring outside of it, add in the lentils, broccoli and kale, cooking another five to ten minutes, or until broccoli is cooked through and lentils are warm.

5. Serve with Pumpkin Cornbread or fresh bread!

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Such a good dinner! I was so full by the end! Now lets see what else I can come up with this week….bahahahaha!

This entry was posted in Baking, Recipes: Pumpkin Cornbread, Recipes: Quinoa, Recipes: Quinoa and Lentil Soup and tagged , , , , , , . Bookmark the permalink.

6 Responses to THE OVEN

  1. I love that your cooking mojo is already back in full force! That cornbread and the quinoa soup both look incredible. I’m adding those to my ever-growing list of fall recipes. I need to steal some of your motivation because I have had none the past few weeks!

  2. Maggie says:

    I hear you on missing your oven! I’m glad the two of you have been reunited so you can get your baking fix on again. Also, I bet it’s nice to be cooking on a real stove and not a camp stove hey? Mmmm…that soup looks delicious…it’s becoming soup weather here, which I am excited about as I love soup. Plus I have the remains of a roast chicken sitting in my fridge waiting to become stock (I know, you don’t do chicken stock, but I love it). Perhaps I should make soup tonight so that I’ll have something easy to heat up and eat after my marathon on Saturday (I’m growing steadily more nervous as Saturday creeps closer…eeeep)

  3. I was going to suggest chocolate chip cookies be your first baking item now that you’re back. Mmmm. When in doubt, chocolate chip cookies all the way.

  4. Ah I can imagine how difficult it was to be away from the oven for so long! I definitely want to try and make that quinoa and lentil soup! I always try to make a big batch of food on Sunday to take into my internship/ work during the week so this would be perfect! (Especially since the temperatures are starting to drop here!)

  5. Katie says:

    I know what you mean! Even when I’m only gone a few days, I crave time in the kitchen. Your cornbread looks amazing! And I love the idea of that quinoa soup… I’ll have to try it!

  6. Biz says:

    Hooray for getting back to the oven! I know you’ve missed it. So glad you are back safe and sound too! :D

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