Snowflake Challenge Day 1
Jan. 2nd, 2024 07:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
got_quiet
It's that time of year again! I always enjoy the Snowflake Challenge, even if I rarely take the challenge on "on time." And the first challenge is always the hardest for me because I don't want to talk about myself, really. I want to be a nebulous, abstract concept.
But I did update my account profile a little bit, and added some interests to the tags to reflect some things I picked up this year.
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I also tried the bean dish that was suggested to me by dolorosa_12 . The recipe is below.
Ingredients:
Some form of allium — onion, leek, or shallot chopped finely. ( I chopped leeks very not finely because lazy)
Garlic — as much as you want to suit your tastes (I tend to use about four cloves in a meal for two people, but it's up to you) — chopped/crushed finely. (I used half a bulb and chopped them... a little more finely than the leeks)
Whatever spices you like — dried or fresh chili, paprika, cumin, ras al hanout — in whatever amount you like. (Dumped in paprika. Probably could have dumped in more.)
Some form of dried or tinned legumes in whatever quantity you like (I use one 400g tin to serve two people) — this could be butter beans, cannellini beans, chickpeas, lentils, split peas, whatever you prefer. (Used extra large lima beans)
Whatever vegetables you like (e.g. carrots, zucchini, capsicum, spinach, kale, chard, corn kernel) in whatever quantities you like, chopped into small pieces or shredded. (Added red kale in large chunks)
Tinned tomatoes (I diced some tomatoes.)
Oil
Use a heavy bottomed saucepan or frypan (something that can be covered and used for both frying and stewing), and heat the oil. When it's hot, add the onions/leek/shallots and fry until they're soft, then add the garlic, and fresh chili (if using) and fry for a minute.
Then add any heavy chopped vegetables (i.e. any that aren't leafy greens) and fry for a couple of minutes. After that add the legumes and toss in the pan until all contents are mixed together. Add your spices (if using), and mix the ingredients in the pan well so the spices are distributed everywhere. Add the tin of tomatoes and mix with the other ingredients. Then add enough water, bring to the boil, and simmer until the legumes are cooked and most of the water has been absorbed. How long this takes will depend on if you're using tinned or dried legumes — I tend to have to test things to see if they're cooked, and add more water if necessary. Once everything is cooked, add the torn leafy greens (if using) and wilt in the cooked stew, stirring so that everything is mixed together.
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I forgot to wait to add the kale, but since kale is quite hardy it didn't cause too much of a problem. And I don't know if I undercooked the beans, most were a good texture but some seemed a little grainier. I soaked them overnight but maybe they still needed a little time to cook. Everything was entirely edible and delicious though, and made for a good work lunch too!
dolorosa_12 . The recipe is below.Ingredients:
Some form of allium — onion, leek, or shallot chopped finely. ( I chopped leeks very not finely because lazy)
Garlic — as much as you want to suit your tastes (I tend to use about four cloves in a meal for two people, but it's up to you) — chopped/crushed finely. (I used half a bulb and chopped them... a little more finely than the leeks)
Whatever spices you like — dried or fresh chili, paprika, cumin, ras al hanout — in whatever amount you like. (Dumped in paprika. Probably could have dumped in more.)
Some form of dried or tinned legumes in whatever quantity you like (I use one 400g tin to serve two people) — this could be butter beans, cannellini beans, chickpeas, lentils, split peas, whatever you prefer. (Used extra large lima beans)
Whatever vegetables you like (e.g. carrots, zucchini, capsicum, spinach, kale, chard, corn kernel) in whatever quantities you like, chopped into small pieces or shredded. (Added red kale in large chunks)
Tinned tomatoes (I diced some tomatoes.)
Oil
Use a heavy bottomed saucepan or frypan (something that can be covered and used for both frying and stewing), and heat the oil. When it's hot, add the onions/leek/shallots and fry until they're soft, then add the garlic, and fresh chili (if using) and fry for a minute.
Then add any heavy chopped vegetables (i.e. any that aren't leafy greens) and fry for a couple of minutes. After that add the legumes and toss in the pan until all contents are mixed together. Add your spices (if using), and mix the ingredients in the pan well so the spices are distributed everywhere. Add the tin of tomatoes and mix with the other ingredients. Then add enough water, bring to the boil, and simmer until the legumes are cooked and most of the water has been absorbed. How long this takes will depend on if you're using tinned or dried legumes — I tend to have to test things to see if they're cooked, and add more water if necessary. Once everything is cooked, add the torn leafy greens (if using) and wilt in the cooked stew, stirring so that everything is mixed together.
--
I forgot to wait to add the kale, but since kale is quite hardy it didn't cause too much of a problem. And I don't know if I undercooked the beans, most were a good texture but some seemed a little grainier. I soaked them overnight but maybe they still needed a little time to cook. Everything was entirely edible and delicious though, and made for a good work lunch too!
