Sunday, December 14, 2014

Beans Beans the Magical Legume

In other, non-cooking related news, Mr. Better Butter is no longer employed in an actual office where they pay him money in exchange for services rendered.

(This is, actually, going to bring us back to food, and I'll tell you how. Just be patient.)

A strange thing happens when we are both jobless. Despite the fact that I, supposedly, have some earning power and could probably go out and get a crappy desk job fairly immediately, and despite the fact that Mr. Blogger will probably be collecting more unemployment than I could ever earn, and despite the fact that we actually have some money saved - despite all this, when we are both unemployed, I go into what I call EXTREME SAVING MODE. (The good thing is that this fits in nicely with living as a frugal pantry-eating, dumpster-diving, sustainability freak...the bad thing is, like any other extreme diet, it's not actually that sustainable and once we get jobs, I tend to go on teeny tiny crazed spending sprees. It's how we got our lovely couch.)

For now, though, I'm going to try to be über-thrifty in my kitchen. (You know I'm serious because I used an umlaut.)

umlaut = serious

This fits in nicely with the slightly neglected pantry clean, it fits nicely with sustainability, and it fits in wonderfully with clean eating and living from scratch. Not that I don't bake all the bread from scratch anyway, but now there may be more legumes consumed. (Human methane emissions keep you warm, right? Saves on heating bill!! Win-win!)

Beans, beans, they're good for your... pocket

So I'm just going to finish up by giving you an über-savingsy, frugal, clean-living recipe, because that's what I do here on this blog. It is brought to you partially by my recent brain-wash sustainability course, and it's a great last minute 'oh-shit-I've-got-last-minute-guests-coming-what-do-I-feed-them' recipe. It's also a great 'oh-shit-there-is-nothing-in-the-house-but-lentils-what-do-I-eat' recipe. So now, without further ado, I bring you:

Red-lentil Hummus Recipe (Tastes Just Like Real Hummus Recipe)

Note: for this recipe I'm going to do that thing that irritates the crap out of hubby, and not give you precise measurements. The real reason is because I don't know them and I've been making it differently each time, but we can pretend the reason is because I'm assuming all readers are either serious foodies or just here for the jokes. Or both. If you need precise measurements, comment and I'll measure next time.

  • Red lentils
  • Tehinna paste
  • Lemon juice
  • Parsley/coriander/random onion paste you make by chopping up onions, herbs, and olive oil
  • Salt
  • Spices like chili or cayenne if you import it from America or cumin or something
  • Ice-cold water]
  1. Soak the red lentils, with intent to sprout them
  2. Lose patience after a few hours because it takes too long, and cook them instead - just for a few minutes, until they're soft enough to mash.
  3. Stick in food processor. Process. Add other stuff. Taste. Add other stuff except for liquid. Keep tasting and adding until it tastes good. 
  4. Add liquid until it gets smooth enough to spread.
  5. Serve. Feel snooty that you made red lentil hummus.

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