Prepping.
- Orichá
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Lebanese (red or yellow) Lentil Soup
Ingredients
1 cup lentils
1 medium onion
3 big stalks celery (optional)
2 cloves garlic
1 large carrot (optional)
2 tablespoons olive or soybean oil
6 cups chicken broth (1 to 2 tablespoons chicken powder)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon white pepper
(Optional: chopped strips of fried bacon, fat drained.)
Instructions
Begin by finely dicing the onion and celery and then grating the carrot. Crush 2 cloves of garlic and set aside.
Heat up a saucepan on medium heat and add the olive oil. Gently sauté the onion for 5-6 minutes or until translucent. Add the garlic and cumin and sauté for 1 more minute. Empty the onion mixture into a small bowl.
Rinse the lentils under cold water. Place the lentils in the saucepan along with the chicken stock and cook on medium heat for 20 minutes.
Add the onion mixture, grated carrot, salt, white pepper and cook for 10 more minutes.
Garnish with parsley and serve hot.
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Tomato sauce for spaghetti
Ingredients
1/4 cup oil
1 diced onion
1 diced sweet red or green pepper
1/2 cup chopped mushrooms, etc...
3 cloves garlic (minced)
2 14-ounce can tomatoes, mashed or chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pinch sugar
1/2 cup fresh basil or "Italian herbs"
(Optional: Add ground beef, fried tofu or fried bacon)
Steps to Make It
In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
Sauté the onion and garlic in a skillet: add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
Tomatoes are added to the skillet with seasonings: remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.
Remove pan from heat and serve over pasta
Enjoy.
"Hidden Veggies - optional"
For a kick of extra nutrition, add some finely chopped veggies that not even the pickiest of eaters is going to be able to find:
In a food processor, pulse 1 medium carrot, 1 cup of raw cauliflower, 1/2 of a large zucchini, 1 small red pepper, and 1 cup of mushrooms. Add the veggie mixture to the sauce while it's simmering.
Ingredients
1 cup lentils
1 medium onion
3 big stalks celery (optional)
2 cloves garlic
1 large carrot (optional)
2 tablespoons olive or soybean oil
6 cups chicken broth (1 to 2 tablespoons chicken powder)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon white pepper
(Optional: chopped strips of fried bacon, fat drained.)
Instructions
Begin by finely dicing the onion and celery and then grating the carrot. Crush 2 cloves of garlic and set aside.
Heat up a saucepan on medium heat and add the olive oil. Gently sauté the onion for 5-6 minutes or until translucent. Add the garlic and cumin and sauté for 1 more minute. Empty the onion mixture into a small bowl.
Rinse the lentils under cold water. Place the lentils in the saucepan along with the chicken stock and cook on medium heat for 20 minutes.
Add the onion mixture, grated carrot, salt, white pepper and cook for 10 more minutes.
Garnish with parsley and serve hot.
~~~~~~
Tomato sauce for spaghetti
Ingredients
1/4 cup oil
1 diced onion
1 diced sweet red or green pepper
1/2 cup chopped mushrooms, etc...
3 cloves garlic (minced)
2 14-ounce can tomatoes, mashed or chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pinch sugar
1/2 cup fresh basil or "Italian herbs"
(Optional: Add ground beef, fried tofu or fried bacon)
Steps to Make It
In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
Sauté the onion and garlic in a skillet: add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
Tomatoes are added to the skillet with seasonings: remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.
Remove pan from heat and serve over pasta
Enjoy.
"Hidden Veggies - optional"
For a kick of extra nutrition, add some finely chopped veggies that not even the pickiest of eaters is going to be able to find:
In a food processor, pulse 1 medium carrot, 1 cup of raw cauliflower, 1/2 of a large zucchini, 1 small red pepper, and 1 cup of mushrooms. Add the veggie mixture to the sauce while it's simmering.
"Storytelling reveals meaning without committing the error of defining it."
...Hannah Arendt
...Hannah Arendt
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- I have some social problems
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Lentils and chickpeas the only thing I have really stocked up on. Always have around 4 months of rice in the house it seems and different packets of noodles
I have enough spices to last me a year.
Some meat in the freezer but if I run out I'm not too fussed. As long as you have enough spices/flavourings the lentils won't get boring, just need to be inventive
I have enough spices to last me a year.
Some meat in the freezer but if I run out I'm not too fussed. As long as you have enough spices/flavourings the lentils won't get boring, just need to be inventive
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Flour is useful for loads of things. Doesn't need to be complicated bread, can just have some flat breads/pita/tortilla.
Flour in sauces, desserts, stews, pies. It's not expensive and won't go off. Not much harm in having too much
- violet
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lol. Well of course it is used in sauces etc but ‘stocking up’ seems excessive for that purpose. From what I remember, you’re a lover of bread baking - could be mistaking you for someone else - so you would stock up.ReasonstobefearfulP3 wrote: ↑Mon Apr 26, 2021 9:51 amFlour is useful for loads of things. Doesn't need to be complicated bread, can just have some flat breads/pita/tortilla.
Flour in sauces, desserts, stews, pies. It's not expensive and won't go off. Not much harm in having too much
So I’ll ask unless you are making your own bread, cakes, pastry or noodles, why would you stock up on flour?
If you have cans of pulses and lentils, a veggie chilli is good to make with whatever fresh veggies you can get hold of added.
The mind is not a vessel to be filled, but a fire to be kindled.
- Plutarch
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Bread making isn't that difficult. I have made bread a few times during lockdown. Bread is the only thing I really want which I can't get hold of locally.
But a packet of flour lasts me a long time, so it's something I'd always have in the house. But not something I'd 'stock up' on.
It is also useful for making home made rat poison though...mixed with peanut butter and baking soda. But that's only something I'd do once or twice a year.
But a packet of flour lasts me a long time, so it's something I'd always have in the house. But not something I'd 'stock up' on.
It is also useful for making home made rat poison though...mixed with peanut butter and baking soda. But that's only something I'd do once or twice a year.
Unless you store really properly, that basic ingredients stuff attracts insects, pests, rodents, etc.
For electricity running out, take care to have a generator with sufficient fuel.
For the long term, there is not so much in between a proper long term Western setup and a short term Asian setup, where you need to stock up every couple of days.
For electricity running out, take care to have a generator with sufficient fuel.
For the long term, there is not so much in between a proper long term Western setup and a short term Asian setup, where you need to stock up every couple of days.
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Fair enough, I so like making bread and do find flour essential to have in the house. .I wouldn't go out and buy 20kg of the stuff, just a couple of bagsviolet wrote: ↑Mon Apr 26, 2021 10:00 amlol. Well of course it is used in sauces etc but ‘stocking up’ seems excessive for that purpose. From what I remember, you’re a lover of bread baking - could be mistaking you for someone else - so you would stock up.ReasonstobefearfulP3 wrote: ↑Mon Apr 26, 2021 9:51 amFlour is useful for loads of things. Doesn't need to be complicated bread, can just have some flat breads/pita/tortilla.
Flour in sauces, desserts, stews, pies. It's not expensive and won't go off. Not much harm in having too much
So I’ll ask unless you are making your own bread, cakes, pastry or noodles, why would you stock up on flour?
If you have cans of pulses and lentils, a veggie chilli is good to make with whatever fresh veggies you can get hold of added.
I do agree with the lentils, though if you can get the dried even better
Flour for simple baking like scones etc... and pancakes are quick and easy.
"Not my circus, not my monkeys" - KiR
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Talking about dried lentils. Cambay Indian provisions is still open and fully stockedReasonstobefearfulP3 wrote: ↑Mon Apr 26, 2021 10:25 am
I do agree with the lentils, though if you can get the dried even better
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Prepping and hoarding are not the same.ABC wrote: ↑Tue Apr 27, 2021 12:02 pmPrepping ? Commonly known as Hoarding.
https://r.search.yahoo.com/_ylt=AwrgEbF ... 2h3UDgVPM-
Hoarding implies a level of supply that cannot meet demand, therefore buying more than what you need.
Prepping is buying in higher quantity so you stock up less often (due to closures, risk of going out etc)
There's definitely an overlap in the Venn diagram but not the same
My lentil buying was prepping. My beer buying was hoarding
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Romantic Cambodia is dead and gone. It's with McKinley in the grave.