Food Overdose

Aug 14

Dreamworld :)

Dreamworld :)

*Luminous fantasy*

I feel like I have the strangest dreams, I’m sure everyone says that, but I really do…..there is one particular dream that comes to mind, I can vividly remember it because I have it repeatedly. It’s nighttime and I’m standing in a field……..I stare up at the dark blue sky which is overflowing with billions of brilliant bright stars, each one shining at it’s own unique pace. I am barefoot and I can feel the cool wind blowing through my hair as I hear the sound of the air swimming through the leaves of the trees. The ground feels moist beneath my feet. I start running as fast as I can, the wind rushes past my face now and I can feel it whipping through my hair. It feels like FREEDOM. Every few seconds I start to leap off of the ground as I run. Each time the jumps get higher until eventually I can see over the trees. It always feels as if I am going to stay up there, way above the ground, but I never do. The higher I jump the harder I fall. When I am at the very highest point it seems like I am going to fly and I can hear myself laughing but then at the very last moment….I fall…..and of course I wake up…..

Aug 01

Off the topic….

Ok so I decided to avert from the usual posts about food. I need to vent. The world is a seriously big and scary place. I recently got introduced to the world of being independent, this included me trying to go out and find a job, a car,an apartment as well as meet some new people in a totally new country without any experience whatsoever. WHAT WAS I THINKING? (It was supposed to be an adventure) This has been the most frustrating and stressful time in my whole entire life. In order to get a job you need experience, it doesn’t matter how smart or well-spoken or responsible you are. If you don’t have experience you pretty much don’t matter. So I ask, HOW AM I SUPPOSED TO GET EXPERIENCE IF YOU WON’T GIVE ME A JOB? Was there any point in me getting this stupid degree? Or does that mean nothing? I wish I had known that the degree which I worked so hard to attain would be as non-existent as the hair on Donald Trump’s head!! If I had known that, I wouldn’t have studied at all, I wouldn’t have wasted my time or my dad’s hard earned cash on a few meaningless words at the bottom of my resume. It’s a sad sad situation…..from which I am sure I will gain strength and knowledge but not money or a job….*sigh*

Mar 05

[video]

I LOVE SEAFOOD! Especially a nice big plate of delicious juicy prawns (shrimp). The secret to making the prawns so delicious is to add loads of garlic, butter and a dash of lemon juice, you can also add salt and pepper to taste. Prawns are a really easy meal because they can be cooked in a few minutes at most. The only bad part of this dish is having to make sure the prawns are cleaned, you can save loads of time by buying prawns that have already been cleaned and are ready to make! Prawns are best served wih rice or pan-fried potatoes and a simple green salad. I have eaten a kilogram of prawns by myself before, so make sure you make enough, especially if I’m coming over for dinner!!

I LOVE SEAFOOD! Especially a nice big plate of delicious juicy prawns (shrimp). The secret to making the prawns so delicious is to add loads of garlic, butter and a dash of lemon juice, you can also add salt and pepper to taste. Prawns are a really easy meal because they can be cooked in a few minutes at most. The only bad part of this dish is having to make sure the prawns are cleaned, you can save loads of time by buying prawns that have already been cleaned and are ready to make! Prawns are best served wih rice or pan-fried potatoes and a simple green salad. I have eaten a kilogram of prawns by myself before, so make sure you make enough, especially if I’m coming over for dinner!!

Feb 21

[video]

Feb 10

Mmmmmmmmmm……

Mmmmmmmmmm……

I just arrived in the USA about a month ago from South Africa, and I immediately discovered this hearty Curried Lentil Soup.I really like most kinds of soup (as long as they’re served with a side of warm freshly baked rolls that have been smothered in butter) but this one is definitely in my top 3. It is the perfect thing to warm you right up on those chilli winter days. The toasty flavours of tomato and curry coat your tongue in a blanket of happiness. While the chunky texture leaves you feeling satisfied. You may even have the urge to smoke a cigarette when you’re done…..



Curried Lentil Soup
Ingredients:
1 1/2 cups yellow split peas
1/2 cup red lentils
2 tablespoons yogurt, kefir, whey, lemon juice or vinegar
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon fenugreek seed
6 cardamom pods
2 tablespoons ghee/clarified butter(see sources)
2 shallots, peeled and sliced thin
1 2-inch knob ginger, peeled and finely minced
1 tablespoon curry powder
1/4 teaspoon powdered cayenne pepper
2 quarts homemade chicken stock
1 tablespoon fish sauce
1 cupraisins
2 cups full-fat coconut milk
yogurt, cilantro and fresh lime, to serve
Special Equipment:
mortar and pestle (buy it online) or spice grinder (buy it online)
immersion blender(buy it online)
Method:
Pour yellow split peas and red lentils into a mixing bowl with two tablespoons yogurt, kefir, whey, lemon juice or vinegar and cover with hot water by two inches. Allow the lentils and split peas to soak for ten to twelve hours, then drain them and rinse them thoroughly.
Heat a cast-iron skillet over a moderately high flame until hot, then toss in coriander, cumin, fenugreek and cardamom seeds, stirring constantly until well-toasted, about two minutes. Remove the toasted spices from the skillet and crush by hand with a mortar and pestle or grind in a spice grinder. Melt ghee in a heavy-bottomed stock pot over a moderate flame, then toss in shallots and ginger, frying until fragrant – about three to four minutes. Stir in toasted spices, curry powder and cayenne pepper, and continue cooking for another minute or two.
Pour soaked, rinsed and drained lentils and split peas into the pot with chicken stock and fish sauce. Reduce the heat and simmer the soup until the lentils and split peas are cooked through, about forty-five minutes.
Puree the soup with an immersion blender or run it through a foodmill, then stir in coconut milk and raisins and continue simmering about ten minutes.
Serve with yogurt, cilantro and fresh lime.
YIELD: 6 to 8 servings.TIME:  10 to 12 hours (soaking), 1 hour(stovetop)
(VIA: http://nourishedkitchen.com/curried-lentil-soup-with-coconut-milk/)

I just arrived in the USA about a month ago from South Africa, and I immediately discovered this hearty Curried Lentil Soup.I really like most kinds of soup (as long as they’re served with a side of warm freshly baked rolls that have been smothered in butter) but this one is definitely in my top 3. It is the perfect thing to warm you right up on those chilli winter days. The toasty flavours of tomato and curry coat your tongue in a blanket of happiness. While the chunky texture leaves you feeling satisfied. You may even have the urge to smoke a cigarette when you’re done…..

Curried Lentil Soup

Ingredients:

  • 1 1/2 cups yellow split peas
  • 1/2 cup red lentils
  • 2 tablespoons yogurt, kefir, whey, lemon juice or vinegar
  • 1 tablespoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon fenugreek seed
  • 6 cardamom pods
  • 2 tablespoons ghee/clarified butter(see sources)
  • 2 shallots, peeled and sliced thin
  • 1 2-inch knob ginger, peeled and finely minced
  • 1 tablespoon curry powder
  • 1/4 teaspoon powdered cayenne pepper
  • 2 quarts homemade chicken stock
  • 1 tablespoon fish sauce
  • 1 cupraisins
  • 2 cups full-fat coconut milk
  • yogurt, cilantro and fresh lime, to serve

Special Equipment:

Method:

  1. Pour yellow split peas and red lentils into a mixing bowl with two tablespoons yogurt, kefir, whey, lemon juice or vinegar and cover with hot water by two inches. Allow the lentils and split peas to soak for ten to twelve hours, then drain them and rinse them thoroughly.
  2. Heat a cast-iron skillet over a moderately high flame until hot, then toss in coriander, cumin, fenugreek and cardamom seeds, stirring constantly until well-toasted, about two minutes. Remove the toasted spices from the skillet and crush by hand with a mortar and pestle or grind in a spice grinder. Melt ghee in a heavy-bottomed stock pot over a moderate flame, then toss in shallots and ginger, frying until fragrant – about three to four minutes. Stir in toasted spices, curry powder and cayenne pepper, and continue cooking for another minute or two.
  3. Pour soaked, rinsed and drained lentils and split peas into the pot with chicken stock and fish sauce. Reduce the heat and simmer the soup until the lentils and split peas are cooked through, about forty-five minutes.
  4. Puree the soup with an immersion blender or run it through a foodmill, then stir in coconut milk and raisins and continue simmering about ten minutes.
  5. Serve with yogurt, cilantro and fresh lime.

YIELD:
6 to 8 servings.
TIME:
10 to 12 hours (soaking), 1 hour(stovetop)

(VIA: http://nourishedkitchen.com/curried-lentil-soup-with-coconut-milk/)