Challenge #21: Mint

21 June 2017 10:20 am
miss_s_b: (Fangirling: Arachnia Janeway)
[personal profile] miss_s_b posting in [community profile] weekly_food_challenge
*cough*
Ahem.
Sorry.
You may or may not have noticed we had a general election here in the UK, swiftly followed by the leader of my party resigning and lots of associated fallout. So non-politics things kind of fell by the wayside a bit.

Anyway, I'm still alive (just about) and I thought I ought to get back on the challenge posting horse. And my mint plants have gone BONKERS in the weather we've had here the last few days, hence, this week's challenge is: mint. Fresh mint, mint essence, mint sweeties, whatever form of minty thing you'd like to do.
moetushie: Beaton cartoon - a sexy revolution. (Default)
[personal profile] moetushie posting in [community profile] weekly_food_challenge
I'm not really revisiting, since I wasn't here the first time. :)

But hey! I made this today, and it definitely fits under the umbrella of Challenge # 5, Eggs! I love eggs, they're so delicious, versatile and relatively high in protein. This recipe is basically cobbled together with several health-conscious (high protein, low-carb) recipes on the web and whatever I had on hand. Best of all worlds, really.

Okay, let's get started.

Ramblings and pictures under the cut. )
norfolkian: (Moana)
[personal profile] norfolkian posting in [community profile] weekly_food_challenge
I'm copying [personal profile] miss_s_b and revisiting an old challenge because I made this a couple of weeks ago (been meaning to post it here for ages) and my veg-phobic husband declared that it was "the best chickpea/lentil thing I've ever had"!

It's pretty simple and was inspired by the lack of fresh veg in my fridge at the end of the week.

Serves 2

Ingredients
1 tsp oil
1 onion, finely chopped
2-3 garlic cloves, crushed
1 tsp finely chopped ginger
1 large carrot, diced
1 heaped tsp ground cumin
1 tsp turmeric
a pinch of dried chilli flakes
100g split red lentils
500ml vegetable stock
1 400g can chickpeas, drained
a small bunch of coriander, chopped (I used frozen chopped coriander)

Method
Heat the oil gently in a pan and cook the onion, garlic and carrot over a low-medium heat for 5-10 minutes, until golden and starting to soften. Add the ginger and spices, stir well and cook for another minute or two. Add the lentils and vegetable stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes. Add the chickpeas and cook for another 5 - 10 minutes depending on how soft you like your lentils. Stir in the coriander and serve with rice.