Monday, January 05, 2009



Another attempt at perfecting my tater tot hot dish...
This time I forgot to heat up the green beans (used 2 cans this time) and the sauce- d'oh!
I canna' believe I didna' nuke the beans!!!

So here's what I did this time;

1 pkg tater tots
2 cans green beans, drained
1 package Morningstar crumbles
1 T oil
1 onion, chopped
1 t paprika
1/2 t chili powder
1/4 t pepper


1 can pinto/navy/northern/cannelini beans, not drained
1/3 C nutritional yeast
8 green olives
1 clove garlic
1 t salt or to taste

Bake tater tots as directed.
Blend sauce ingredients, adding a little water to get a thick, pourable consistency.
Pour into a medium saucepan, add green beans and heat on med low.
In a large skillet, saute your onion in oil, then add the crumbles and spices and mix well. Heat over med high heat until browned.
In a 9 x 13" pan, layer the tater tots, green beans in sauce and crumbles on top.

We also had red lentil soup this weekend, which I've made before. It turned out very tasty. For some reason, this time I used 3 C red lentils... and I changed the spices... so I think I'll repost it here...

Red Lentil Soup

3 C red lentils
1/4 C olive oil
1 onion, chopped fine
2-3 cloves garlic, minced
8-10 C water
1 t cumin
1 t coriander
1 t sumac

In a large pot, saute the onion in the oil until browned. Add the garlic and saute for a few minutes.
Rinse lentils until the water runs clear.
Add spices to onion garlic mixture and mix well, stir over med high heat for a few minutes.
Add lentils and mix well.
Add water and bring to a boil, lower heat and simmer 20m or so until lentils turn mushy.
Remove in batches to blender, or if you're fancier than I, use an immersion blender.
Serve with bread.
Makes a lot of soup, but it's good and freezes well.

Still reading "Infinite Jest" people.
Gonna be reading it for a looooong time.
Really enjoying the AA parts.
Renewed it! Hooray!

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