Yay, toast! My husband cut this out of some leftover wood. So cool!
Small batch: serves two to four depending on appetite!
Got a new pan and I just had to put it to the test — thank you Wolfgang Puck and T J Maxx!
This is what I used:
1/4 teaspoon each:
–Turmeric –Thyme –Curry Powder
–Ground Cinnamon –Ground Ginger
–Salt –Black Pepper
1/2 teaspoon each:
—Garlic Powder —Onion Powder
2 tablespoons: —Chili Powder
–1 large clove of garlic – smashed and very finely chopped
–1/2 small onion –1/2 green pepper –1/2 orange pepper
–1/2 can of pinto beans
–1/2 of a box of rustic cut tomatoes (about 14 ounces or so)
–1/2 box of low sodium vegetable broth (about 16 ounces or so)
This is what I did:
Sautéd onions and peppers in a little vegetable broth
Added beans and tomato
Sprinkled in the spices
Added in the garlic clove
Simmered for about a 1/2 hour or so
I just tasted it because it seemed like the right thing to do before posting this….it was fun to experiment with spices I don’t usually use in chili……..but you never know………. I gotta say: It is GOOD!
Okay, I wanted to keep this simple because it means I’m more likely to prepare it………..so….think “quarters”……..
1 quart cooked lentils
1/4 teaspoon each: curry powder…ground cumin….thyme…..salt…..cayenne pepper…dried basil
1 quart vegetable broth (low sodium)
1/4 of an onion
1 stalk of celery and 1 carrot – chopped; 1 clove of garlic-smashed chopped very finely (don’t know how to make these be a quarter of anything..maybe 25 cents worth of each?)
Saute the onion, celery and carrot in broth or water; add the lentils and the garlic, basil and the spices.
Simmer for awhile ..um….maybe 2 quarters of an hour and there will be soup!