recipes

Rainy season is here in force. Roads are flooded. Skies are grey. Things are just expected to get worse. Please bring back my lovely central American sunshine.

I haven’t showered in ::cough::incomprehensible number::cough:: days because it has been so cold here and being dirty just seems better than taking an icy cold shower.

Here’s a vegetable soup recipe that has been sustaining me for the past few days- nothing new or innovative, but delicious:

2 large onions chopped

5 small carrots sliced into coins

4-5 large celery stalks

1 cup dried lentils

1 cup chopped squash

1 tbsp. salt

black pepper and parsley flakes for seasoning

1 tbsp. olive oil

1.5 liters of water

sauté onions carrots and celery in olive oil with half of the salt. Cook for 5-10 minutes until they become translucent. Add water, more salt, pepper, parsley flakes. Bring to a boil and let simmer for 1 hour. Check to see if the seasoning is correct. Add lentils, let cook for 15 minutes. Add squash, let cook for 15 more minutes. Good to go.

New recipe I’m experimenting with

1 cup quinoa

3 cloves garlic

1 eggplant

lots of fresh spinach

olive oil

½ cup plain yogurt

1 tbsp. curry powder

pinch of salt

black pepper

red pepper flakes

cook quinoa with salt and 1 clove of garlic in the water. Apart: Sauté spinach, eggplant, and 2 cloves garlic in olive oil with a pinch of salt. Add yogurt, curry powder, red pepper flakes and pepper, let cook for a bit. Put eggplant and spinach mixture over quinoa.

UPDATE: I was NOT happy with how this quinoa dish came out. If you want to experiment and give me some tips let me know, it was kind of flavorless.

Coming soon: student business fairs…reading circles...