celebrating fall meals

I’ve decided that, while I love reading the commentary of molly yeh or deb perelman, I don’t enjoy writing my own. Straightforward and easy recipes that are not professional at all? That’s where I’m at.

I’m too tired to cook, but I also really love to eat. Let’s do it.

Fall is TODAY! I celebrated a little early because I ran out of allergy medicine and got sick immediately, SO I craved something warm and soft. I did make brownies and I’m so freaking excited to share that. But that’s not dinner, as much as I would like it to be.

First I made carrots.

Then I made kale chips.

Then I heated up trader joe’s breakfast sausage.

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Then I made a very poor batch of lima beans. Better luck next time.

Then I made red lentils for the first time and had no idea what was happening.

Here are two recipes from that and how it turned into something so cozy.


carrots, sweet and slow

Ingredients:

  • carrots
  • salt
  • butter
  • brown sugar
  • honey or white sugar (or both)
  • cinnamon
  • optional: nutmeg, ginger

 

Buy carrots, fresh, canned, baby. Whatever you like. Cut em up if they’re too big.

Put them in a pot on the stove and then decide you are too lazy. Transfer them to your crockpot. Much better.

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Cook all those nutrients right out until they’re soft and the colors from your purple & yellow carrots have turned into an ugly and dull color. Drain a bit of the water because you’re about to add lots of butter in exchange. To your heart’s content.

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Add in brown sugar because it’s the star. Add other sugars and a couple shakes of cinnamon and other spices.

No need to measure because it gives you an excuse to sample. Many times.


red lentils (are they supposed to be this way?)

(serves: 4)

Ingredients:

  • red lentils
  • olive oil
  • chicken broth or bouillon
  • salt
  • black pepper
  • yellow curry powder
  • red pepper

I took most of this off the package, but didn’t have some of the ingredients (red cooking wine. who has that?) and I also wanted curry. Here’s what we came up with.

Heat a tablespoon of olive oil in a pan, then add a cup of lentils. Swish it around a little.

Add two cups of broth (I used chicken), cover, and simmer (I think) until most of the liquid is gone. It took mine like 13 minutes. Add spices to taste. I’m sorry I never measure things. I really am. Add a good bit of curry though because that’s what we wanted, wasn’t it?

I topped it with chicken and it was really lovely and warm. The end!

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Happy fall. May we eat each and every soup and pumpkin that comes our way.

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