Last weekend pete bought whole spices in bulk, toasted them, and ground them up to make garam masala. We found the little spice jars at Cost Plus, and magically, quadrupling the recipe filled all 9 of them perfectly. The recipe calls for rose buds, which we left out. I really like to give a non-sweet gift item every year, along with all the sugar stuff. Having said that, I think I'm going to use this today to make these garam masala oatmeal-raisin cookies. This spice blend is also great on popcorn and hashbrowns.
We use this blend at home for the red lentil soup we have made almost weekly for a few years now. 3 out of 5 of us love it, and the 10 year old eats it for breakfast. It's so easy I always feel like I'm forgetting something. The recipe is from a friend, and I'm not sure where it came from originally. I've probably made some changes along the way, but here it is:
Red Lentil Soup—super easy and delicious!
- 1 chopped onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 cup red lentils
- 2 cans (16oz) diced tomatoes
- 1 can coconut milk
- 2 1/2 cup broth or water
- cilantro, chopped (optional)
- juice of 1/2 lemon (not really optional)
Saute the onions and garlic and then add the spices and cook for about 2 minutes, add the lentils, coconut milk, water, and tomatoes and bring to a boil. Turn down to a simmer (give it a good stir now, the lentils like to stick to the bottom of the pot), cover and simmer for 30 minutes. Add the lemon juice and chopped cilantro. I love this soup.
This hysterical piece in the Oregonian by Jamie Hale is the most Portland-y Portland story I have read this week. A brief summary—
"This is not just a story about drunken Santas roaming Portland bars. This is a story about a secretive society, riot police, fake protests, legal battles, Chuck Palahniuk and, incredibly, a rivalry with people dressed as bananas."