1 cup green lentils 3/4 to 1 c. quinoa 6 c. water 1 teaspoon onion powder 1/2 tsp salt 2 teaspoon curry powder 1 veggie bouillon cube (I used Not-Beef) pepper to taste
Combine all ingredients except bouillon cube in pot. Bring to boil and add bouillon cube, stir until dissolved. Simmer for about 30 minutes, until quinoa is cooked and lentils are soft, but not mushy. Blend half the soup in blender and return to pot (or use an immersion blender if you have one).
This is my first post here, I've been lurking for ages. Every one of you are all super helpful and you're all evidently amazing cooks! I hope to be adding some recipes soon-ish :)
Ok, so I don't mean to be excluding people in my title; but this will hopefully become clear! And obv everyone should feel free to chip in to give me some suggestions :)
A mate of mine is heading over to San Francisco and I've made him promise me he will bring me back some 'Liquid Smoke'. He then was chatting away that he should be able to get some from a shop called 'Whole Foods' and I very nearly shrieked down the phone at him that yes, that's exactly where he needs to go and buy me stuff from :) Soooo.....to make his trip worthwhile in my eyes (hee!) are there any other ingredients that you have found hard to source or would you recommend me getting whilst I can? I love cooking and baking and am always up for trying new recipes; that said I do have quite a well stocked cupboard with herbs/spices so anything unusual you want to throw in go ahead!
I just made a huge double batch of Oreo cupcakes from VCTOTW for a friend's birthday tomorrow. Usually I refrigerate my cupcakes, but there's a lot of these guys... Do you think these will be ok if in a sealed container? How do you usually store your cupcakes? Do they ever really need refrigeration? Thanks!