I wanna be anywhere but here right now.
I have been confined to my “office” aka kitchen table for the past two and half days. I have three big assignments hanging over my head, and I have a feeling I had better get comfortable. I’m thinking of investing in a nice soft cushion for my seat, because my hiney will be glued there until the end of the semester.
We have both been a little under the weather this weekend. Mine is allergies, but I don’t know what his is. I have been drowning him in orange juice and healthy foods though. We don’t have time to be sick.
Tonight I was craving comfort food. All I could think about was how I wish Chaco Canyon could come to me from Seattle. What does a girl do? She recreats Chaco Canyon at home, of course!
Wanna Be Chaco Canyon Lentil Dal (inspired by Chaco Canyon and this recipe)
- 1 onion, finely chopped
- 1 tsp cumin seed
- 2 Tbsp ginger, minced
- 4 cloves garlic, minced
- 1 Tbsp coriander
- 1 tsp cumin
- 1/2 to 1 tsp garam masala
- 1/2 Tbsp turmeric
- 2 cups lentils (I mixed red and green, but I liked green best)
- 4.5- 5 cups vegetable broth
- 2 large tomatoes chopped (or one can)
- 1/3 cup cilantro chopped
- salt and pepper to taste
In a large stockpot or dutch oven, sauté your onion in cooking spray or olive oil over medium heat.
After it starts to soften, add in all ingredients up to lentils. Stir and let it cook for 30 seconds to 1 minute. Do not let it burn.
If only using red lentils, cook about 20 minutes. If using green lentils allow to cook for 30 min or until lentils are tender. Add additional broth if necessary. I started out with 4.5 cups and had to add in another 1/2 cup or so. It should be thick- you do not want this soupy.
Now I wanna be asleep, but I MUST finish this paper before turning in for the night.
Hope you all are having a great Halloween weekend!! I’m having to miss out on all the fun.
Come see me tomorrow in your costumes! I might treat ya!