Guest guest Posted May 6, 2006 Report Share Posted May 6, 2006 Hi Erin, I just had a look at your blog and the chilli looks great. Nice photo too. Another photo really caught my eye as well. The curried lentils, shiitake and squash looks fabulous and I would love to try it. The way you made it looks fantastic but I'm not sure that I could make it turn out as well without a bit more information. I'm not sure how much of the various ingredients (especially the spices) you used so if you have a complete recipe with the ingredient quantities and the preparation method I'd be very grateful. I happen to have a butternut squash in my vegetable basket at the moment and this looks such a delicious recipe I would really like to make it in the coming week. Many thanks, Marie in Haarlem, netherlands Re: Happy Cinco de Mayo I made the chili pictured on my blog: www.zenpawn.com/vegblog And tomorrow night, I hope to have a friend over to watch the De La Hoya - Mayorga fight with me on PPV. I'll have to prep something appropriate for the festivities. -Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2006 Report Share Posted May 6, 2006 Thank you for the kind words. Unfortunately, much of my cooking is done sans recipe. Sometimes I write down my spice ratios/blends for a favorite dish, but I've yet to do so with this lentil curry. I'm pretty sure it included, on top of the expected curry powder and garam masala (added toward the end to retain its sweet flavor), some cinnamon, cumin, hot stuff (red savina habanero powder) and maybe a touch of black pepper(?). I have two curry powder blends in the house. I often use them both at the same time, but I mentioned using Indian curry spices in this one, so I probably leaned more toward the Roland brand " Genuine Madras Indian Curry Powder " over the more Thai-inspired Frontier brand curry powder. They both contain (in different ratios): coriander, turmeric, fenugreek, black pepper, cloves and cumin. The Roland brand is sweeter than the Frontier offering and contains the additional ingredients: cardamom and cinnamon. Frontier adds to the shared components: ginger, celery seeds, paprika (high on the list), caraway, and red pepper. www.rolandfood.com www.frontiercoop.com Hope this helps somewhat, -Erin , " Marie Rieuwers " <rieuwers wrote: > > Hi Erin, > > I just had a look at your blog and the chilli looks great. Nice photo too. > > Another photo really caught my eye as well. The curried lentils, shiitake > and squash looks fabulous and I would love to try it. The way you made it > looks fantastic but I'm not sure that I could make it turn out as well > without a bit more information. I'm not sure how much of the various > ingredients (especially the spices) you used so if you have a complete > recipe with the ingredient quantities and the preparation method I'd be very > grateful. I happen to have a butternut squash in my vegetable basket at the > moment and this looks such a delicious recipe I would really like to make it > in the coming week. > > Many thanks, > > Marie in Haarlem, netherlands > > > Re: Happy Cinco de Mayo > > I made the chili pictured on my blog: www.zenpawn.com/vegblog > > And tomorrow night, I hope to have a friend over to watch the > De La Hoya - Mayorga fight with me on PPV. I'll have to prep > something appropriate for the festivities. > > > -Erin > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.