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Red Lentil Coconut Soup

22 Jun

I love soup. Every since I studied abroad in Spain and ate soup at my host mom’s house on a daily basis, soup has become a staple in my kitchen. Unlike most people, I can eat soup regardless of the temperature outside and love trying new flavor combinations. I recently was gifted red lentils and split green peas from a volunteer on his way back to America and created this must try soup. It is inspired from one of my favorite food bloggers, Heidi Swanson from 101cookbooks.com and feel certain it is going to become a staple in my Peace Corps kitchen.

Lentil Soup

Red Lentil Coconut Soup 

Ingredients:

-1 Large Onion

-1 Carrot

-Minced Garlic

-1 Cup of Red Lentils (you can also substitute ½ cup of lentils for split green peas)

-1 Can of Coconut Milk

-1 Small Can of Tomato Paste

-Curry paste

-Cilantro

Directions:

Dice onion and carrots into small pieces. In a medium pot, sauté onion, carrots and garlic in your favorite oil (I used coconut oil) until soft. Add 1 can of coconut milk, 4 cups of water, a small can of tomato paste (about ¾ of a cup) and 2 tablespoons of curry paste. Bring to a boil and add lentils. Simmer for 20-25 minutes or until lentils are soft. You may need to add more water depending on how thick/thin you want your soup. Top with lots of cilantro and enjoy!

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No Bake Cookies

28 Feb

I first learned this recipe when I traveled to Malawi in 2009 to volunteer with World Camp for Kids. These cookies have easily become a staple of mine while traveling—the ingredients seem to always be available, they are super easy to make and easy to modify!

No Bake Cookies

Ingredients:

-1/2 cup butter

-1 cup sugar

-1 ½ cup crunchy peanut butter

-2 tablespoons cocoa

-1 teaspoon vanilla

-2 cups oats

Directions:

Over medium heat, melt butter in a large saucepan. Add sugar and cook for 2 minutes into sugar is dissolved. Add peanut butter and cocoa and cook until peanut butter is melted. Remove from heat. Stir in vanilla and oats. Form 1-inch cookies. Chill in the refrigerator for 1-2 hours before eating.

Does anyone have any variations of no bake cookies that they have made?? Feel free to share!

Black Bean Burgers

26 Jan

I am excited to announce a new section to my blog—Recipes! I will never claim to be an expert chef but I have always loved cooking. There are very few foods that I don’t like (sardines being the only one that comes to mind) and I’m always willing to try everything once.

I used to spend quite a bit of my free time scanning my favorite food blogs—101cookbooks.com, smittenkitchen.com and roostblog.com—for inspiration. As I have been living with a host family since I’ve been in country, I have had very few opportunities to cook but I’m counting down the days until I move into my own house and can finally have a little kitchen therapy J

Black Bean Burgers

Black Bean Burgers

Ingredients:

-1 can of black beans (majority of the water drained)

-Handful of spinach chopped

-1 red pepper chopped

-Quarter of an onion chopped

-2 cloves of garlic minced

-Crushed saltines or oatmeal

-1 egg

-Olive oil

Directions:

Over medium heat, heat 1 tablespoon of olive oil and sauté the onion, pepper, spinach and garlic for 3-5 minutes until onion is translucent and spinach is wilted. Add black beans and cook until all of the water is absorbed. Remove from heat. Mash black bean mixture. Add crushed saltines and egg and stir well. Allow mixture to cool until you are able to handle it. Form 3-inch patties. Heat 1-2 tablespoons of olive oil in a medium frying pan and cook hamburger patties for 3 minutes on each side. Serve on toasted bread with fresh avocado and sriracha!

Have any fun recipes to share?? Send them my way!