EileenFood

From EryriWiki

Contents 1 Eileen's Foodage 2 Lentil Soup 3 Fluffiest Chocolate Chip Cookies 4 Red Red Pasta 5 Mulled Cider 6 Red Rice

[edit] Eileen's Foodage

[edit] Lentil Soup

• Half package of lentils
• Half package of carrots
• Half package of celery
• Lots of cumin (to taste)
• White wine or rice vinegar
• Potatoes (softened) - optional
• half an onion - optional
• Lemon juice
• Black Pepper
• Chicken or vegetable broth (three cups)

Put lentils in pot with water and let sit for half hour. Drain.

Sautee the onion if included. Dice up carrots and celery and potatoes.

Heat broth, throw potatoes in, then lentils, carrots and celery.

Add several teaspoons vinegar and as much cumin and black pepper as you please.

Boil for 10-15 minutes. Serve with lemon juice or lemons to squeeze. Enjoy!

[edit] Fluffiest Chocolate Chip Cookies

• 2 1/2 cup whole wheat flour
• 2 eggs
• 3/4 cup Splenda
• 3/4 cup brown sugar, packed.
• 1/2 cup butter
• 1/2 cup plain yogurt
• 2 tsp vanilla extract
• 2 1/2 cup chocolate chips
• 1 tsp baking soda (never tried powder, but that may be ok as well)

Cream butter, yogurt, Splenda, vanilla, and brown sugar together.

Add eggs, mix well. Add flour and baking soda, mix thoroughly into dough.

Mix in chocolate chips. You're done! Bake on ungreased cookie sheets for 8-12 minutes.

[edit] Red Red Pasta

• Amount of pasta needed (recommended: whole wheat pasta, rotini, farfalle, shells, or penne shapes)
• 1 red onion, chopped
• 1 lb ground turkey
• 1 red pepper (optional), chopped
• 1 cup mushrooms (optional)
• 3 tbsp olive oil
• 1 tsp basil
• 1 tsp oregano
• 1 tsp parsley
• 1 1/3 jar pasta sauce (recommended: a blend of Porino's (1/3 c) and Barilla (1 c), although almost any non Ragu, Prego, or completely generic sauce will do)
• Grated Parmesan or Romano cheese (optional)

Brown turkey. Boil water. Add pasta when water boils, with 1 tbsp olive oil.

When meat is mostly browned, add onions (and peppers/mushrooms) and pan-fry until the onions are translucent.

Add spices, then sauce, simmer for 5-10 minutes. Drain pasta. Serve with cheese if desired.

[edit] Mulled Cider

• 1 gallon cider
• 1 tbsp whole cloves
• 1 tbsp allspice
• 2-3 sticks cinnamon
• cheesecloth
• 1/4 cup cranberry juice
• 1/4 cup brown sugar

Wrap up cloves and allspice into cheesecloth like a ball so it stays shut, and drop it into heating cider. Also drop cinnamon sticks.

Heat cider until steaming and keep it at that temperature for 30 mins. Stir in brown sugar once the cider is steaming, and add cranberry juice. If there has been a lot of steam, add some water to the cider. You may heat it longer if you like for more spice or less watery cider, but half an hour is usually fine. Enjoy!

[edit] Red Rice

• 2 cups brown rice
• 2 cups chicken broth
• 3 cloves garlic
• 2 tbsp sesame oil
• 2 tbsp water or soy sauce
• 1 tsp ginger
• 1.5 lb chicken breast
• 1 cup frozen corn
• 1 cup frozen peas
• .25 cup scallions
• .5 cup ketchup

Make the rice, I prefer in a rice cooker, beforehand. Fluff it. Use chicken broth instead of water for flavor if you like. Chop up chicken into small but not atomized bits. Chop scallions, ginger, and garlic (unless you have ground ginger/garlic or a garlic press).

Put sesame oil in wok. Turn on flame. Add ginger, garlic, and chicken. Stir-fry, adding water or soy sauce if it runs out of oil. When the chicken is mostly done, add the frozen vegetables. Stir until mostly cooked, then add rice. Toss around a bit, and then add the ketchup. Stir and cook for a few more minutes, on lower heat, and you're done.

Substituting ham for chicken can also work, unless you are hallal/kosher.