Red Lentil Curry is one of my favorite meals for when I have almost nothing in my fridge or cupboard except for a bit of onion, garlic and ginger (which I’m never without). It only takes about 15 minutes in total so it’s perfect for when you’re hungry and tired.
Here’s how to do it:
Put your rice in the rice-cooker and bring your red lentils to a boil and then turn off heat and cover. I always get my lentils from Iherb, but you can also find them at Asian supermarkets.
Chop up some onion, garlic and ginger. Fry in oil with the following spices, which are all from the fabulous Iherb:
Cumin, Coriander, Cinnamon (only a tiny bit), coriander, salt.
Add the lentils and some coconut milk. Bring to a boil and cook over low heat until at your desired consistency. If you have some fresh cilantro or green onion, put on top. If not, no worries. Just serve over rice. Delicious!
Beat up a couple eggs with salt and pepper. Pour into a well-oiled or buttered pan. Spread around so it covers the pan evenly. Gently pull back the cooked egg to allow the liquid to go underneath. It’s done when it’s almost cooked, but not quite. You want it a bit liquidy because it’s way more delicious that way.
Then add your toppings into the middle. Pre-cook anything like peppers, white onions, bacon, etc. Fold over carefully. Then, I added some fresh tomatoes to this one. Enjoy!
This is a simple recipe to use for chickpeas, which takes less than 5 minutes to make. It’s perfect just for eating the chickpeas straight out of the bowl with a spoon, or you can eat them on a salad, or you could put them in something like a pita with a few veggies for a hearty meal.
I always use dried chickpeas from Iherb because they’re much cheaper and healthier than the canned ones. Cook them according to the package directions.
Then add: salt, lemon juice, cumin, minced garlic, sesame seeds. Adjust to taste! Delicious.
The article mentions that dried greens are not terrible, but fresh ones are better. I usually depend on my organic box for greens, but some weeks are a little light and I run out towards the end of the week. If it is, this is my go-to dried green powder, which I order on Iherb: Greens Plus Organic Superfood.
I’ve heard from a few people that my homemade brown bread recipe is far too “vague” to be easily replicated and that perhaps it’s not really a recipe as all. I never use recipes to cook and generally just like adding a pinch of this and a pinch of that until everything is delicious, but that’s certainly not everyone’s style. Here’s my less vague recipe:
Heat up 1/2 cup water. Mix in 1 Tablespoon sugar, 1 teaspoon salt and 2 tablespoons oil. Add 2 tablespoons yeast. Let bubble for 10 minutes.
Add 2 cups white flour and 2 cups brown flour. Mix with a fork first and then knead it all together, adding more flour if necessary. You can also add more water if necessary at the mixing with fork stage.
Form into a ball, loosely cover and let rest somewhere warm until doubled. Punch it down, add 1/2 cup flaxseeds and knead it again. Form it into a loaf shape. Let rise again until doubled. Then cook (I use the highest setting on my countertop oven) for about 20 minutes.
Delicious bread is not that easy to find in Korea; it’s often too sweet and just the basic white bread. If you can find it, it’s really expensive. But, don’t worry! It’s super-easy to make it at home if you have an oven.
I got almost all the ingredients on Iherb, but a few things from the regular supermarket. Here’s how you do it:
1. Mix some water water with a bit of sugar, salt and oil. Add some yeast. Let get bubbly, about 10 minutes.
2. Mix in some white flour, brown flour and flax seeds (I used all organic from Iherb). Knead until stretchy, adding more flour if necessary. Set in a warm place and let rise until double in size.
3. Knead again and shape into a loaf. Set in warm place and let rise again until doubled.
I’m a big believer in people eating a wide variety of food because our bodies weren’t really designed to eat the same 10 things each week. I try to do this in 3 ways:
1. When I eat out at Korean restaurants, I literally eat almost every side-dish (banchan) that comes along with the main meal. Oftentimes, it’s random mountain herbs or seaweed or some other “strange to the Westerner” type thing, but I eat then anyway.
3. My smoothie grain mix. I order lots of different stuff from the most fabulous Iherb and then I mix them up in a Ziplock bag in order to save time when I make my green smoothies in the morning. I’ll just add a couple tablespoons if I’ll be able to eat lunch at a normal time, or 4-5 if I have class during lunch and will have to eat late.
In this current mix is: oatmeal, hemp hearts, walnuts, pumpkin seeds, and flax seeds. Healthy and delicious!