Carrot and Red Lentil Dhal

Hello! If you've been here before, you can see that the layout has changed and... that's all, really. I changed the layout with the intention of also designing and uploading some graphics, but that just didn't happen. The photocopier/scanner where I work wasn't functioning, and it was telling me to flick switches and turn knobs, and I was like, "Turn this knob."

Anyway, tonight we are making Carrot and Red Lentil Dhal. The link to this recipe (here) was sent to us by our #1 fan, Katie Hyslop.

Deidre is making tandoori bread, I believe. I don't have the recipe for that on me at the moment, so I'm unable to share it, but I'll see what I can do for you at a later date if I remember.

I make no promises, but I suppose Maggie might 'twoot' about it. If that does happen, I suppose you'll be able to see it in the box over there on the right.

The Twitters

While I'm not sure what Twitter is, I can tell you that it makes up the other half of this particular web presence. If you want to see it, you can meet me behind the dumpster, go to Twitter.com and make your way to @MuffinOrABeet, or click here maybe.

I'll see what I can do about rigging up some sort of connection between the blog and the Twitter account. Until then, go live your life.

Bagels and Lentils and Mango Pickles...oh my!

Here we go again :) Tonight we are making Spicy Red Lentil Soup (vegetariantimes.com/recipes/9938) and Handrolled Bagels (get ready for this...www.hubpages.com/hub/homemade_bagel_recipes_make_great_nadrolled_water_bagels_its_as_easy_as_baking_a_loaf_of_bread) and that's not a typo...the URL really does say "nadrolled". I can assure you that Kyle's nads will be nowhere near these bagels...and neither will mine :)

Our Kitchen Debut

This is not the first time that the three of us (Kyle, Deidre, Maggie) have cooked together, but it is the first time we're doing it for posterity :) First off, I would like to congratulate us on having all the ingredients we needed before beginning...no last minute runs to the grocery store for US this evening! Secondly, it's only seven o'clock and we've already begun to cook, which means we may be eating before 10pm this evening...a rare feat for us. And, finally, there has been a late edition to the menu: Kyle is making a Chocolate-Orange Bundt Cake. It smells lovely. Once smell-o-vision becomes internet compatible, I'll hook you up!

So far...the cake is made and awaiting the oven. The oven, meanwhile, is roasting some spaghetti squash. Cutting them shits in half was hard work, but I made it through! Now we wait...

Spaghetti Squash with Roasted Tomatoes

For anyone wishing to make this week's recipe, here it is:

SPAGHETTI SQUASH WITH ROASTED TOMATOES

Ingredients:
1 spaghetti squash (1.25kg)
2 ml each salt and pepper
4 cups of grape tomatoes or cherry tomatoes halved
3 cloves garlic, minced
30 ml olive oil
15ml red wine vinegar
1 ml hot pepper flakes
1 can (540ml) white kidney beans or navy beans, drained and rinsed
45 ml chopped fresh parsley

Halve and seed squash. Bake cut side down, on greased baking sheet in 400 degree oven (where's the degree sign) until flesh is tender when pierced, about 1 hr. Using fork scrape strands into bowl; stir in half each of the salt and pepper. Keep warm. (roost on it)

Meanwhile, in 13x 9 inch glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400 degree oven for 30 minutes. Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 10 minutes.

Mound squash on platter, spoon tomato mixture over top.

Eat.

I don't pretend for a moment that I made up this recipe, and I certainly claim no ownership, nor mean any offense, in posting it. In fact, were I still in possession of the magazine from whence it came, I would cite the shit out of this thing for you. Sadly, I cannot.

Also, I believe that we will be doubling the recipe, so any and all comments regarding its cooking should be read with that in mind.

Thank you.