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Adapted from Global News, these oatmeal, almond and raspberry bars get an unexpected hit of nutrition (and extra nutty flavour) from pureed lentils - you'd never know they were there!
Dinner of chicken biryani, paneer butter masala (paneer in onion and tomato sauce), mutton roganjosh (mutton in yogurt and tomato sauce), dal palak (lentils with spinach), aloo mutter (potato and peas) and pav bhaji (roasted egg plant cooked with tomato) from Westin’s weekend midnight buffet.
This is another side of the homemade Greenhouse.
Its not exactly a Greenhouse, because the lentils and the soy where at my bedroom :P
Is the hottest room of the house ^^. (Because of the computer, of course...)
Secret Lentil cuffs are each a little landscape of freeform stitching - with ruffles and frays and little volcanos and spores and other surprises. No two are alike. They are made from multiple layers of 100% linen — and between that and the extensive stitching, they have a nice substantial feel. Each closes with a stretchy loop and a hand chosen button from my coveted stash of vintage buttons. They're super comfortable.
setup
I used glass as the base and covered it with fallen leafs that I picked up from the street. I did this because I intended to back light the leafs from below to give them some life/punch.
The background was a black sheet of paper, I use this then fired a strobe (with gel) to give a little glow around the cup.
lighting
The main light was a soft box front right.. and I placed a bounce card to the back left of the cup.
A spot of light was aimed into the cup from the back/left. (its a strobe with a 50mm f2.8 attached).
The leafs were light by a strobe placed under the glass and pointing up, I used an orange gel just to give it more of an autumn feel.
Finally the background was lit by a snoot strobe with an orange/red coloured gel to give the glow behind the cup.
Reversible pendant - modified lentil construction with nature forms. Natural Peridot fired in place with a butane torch.
Times reader Lucy Collins's version of Peter Gordon's dish.
Watch the video recipe here: bit.ly/1YiW6yw
This linen cuff is covered with detailed litte volcanoes and fissures and stitched detailing. It's thick - made from several layers of linen with many frayed layers.
It closes with a loop of stretchy cotton and a vintage button from my prized stash.
Crosshatch - This lentil vase is about 6" across. It took three bakings to get it all put together, so it's getting pretty late now. Remember, if you bake a form first and then add to it, you can make pretty much any shape you would like. Then cover it with fresh clay just as when you cover anything such as a glass.
#polymerclay #vase #lentilvase #polymerclayvase #polymerclaydecor #containersandvessels #the100dayproject #tbbt100 #tbbtvessels
Recipe:
Cook in olive oil: onions, garlic, leeks, carrots.
Add spices: sea salt, dry mustard, ginger (tiny bit), sage, marjoram, coconut oil.
Add vegetable broth and/or water, lentils and split peas.
I have been obsessed lately with lentil beads. This one was created with white, pearl and translucent poly clay with a cane overlay.
Ok, nothing glamorous about lentils, I know. Recipe is just titled Dal and is from "The Gourmet Slow Cooker" book.
Basically you use red or yellow lentils and add a little less than double the amount of liquid. I used about half chicken broth and half water. Sauté some onions and garlic in olive oil and add to pot. Book recommends fresh ginger of which I had none on hand. I decided to add a bit of bayleaf instead and removed it after cooking.
I cooked these for just about 3.5 hours on low and they were cooked as much I would have wanted them. They still had a wee bit of tooth to them without being hard.
It's served with greek style yogurt mixed with chopped fresh cilantro, drizzled with olive oil and sprinkled with salt and pepper. The book also recommends some serrano chiles for spice.
Both of us really enjoyed it and ate it for lunch and dinner. When Leo had them for dinner, he substituted the yogurt mix for feta and a touch of lemon. He said the lentils smelled just like his Italian grandmother used to make when he was young. This is actually my first time ever cooking lentils like this and I liked them quite well. I normally use french green or baby lentils in soups but I haven’t ever served them on their own. This is just a crazy cheap and filling dish that gave us a nice change from a lot of our meat heavy dishes we’ve been eating lately.
Secret Lentil cuffs are each a little landscape of freeform stitching - with ruffles and frays and little volcanos and spores and other surprises. No two are alike. They are made from multiple layers of 100% linen — and between that and the extensive stitching, they have a nice substantial feel. Each closes with a stretchy loop and a hand chosen button from my coveted stash of vintage buttons. They're super comfortable.
...layered spicy lentil stew and turmeric brown rice in one jar, topped with a cup of diced fresh tomato and cilantro leaves for garnish; carrots, black California olives, celery (and a little wedge of brie!) with a CUPPOW BNTO cup of Holy Land hummus in the other.
My mom made the custom quilted lunch jar tote in the background.
The dalek mocks this rabbit food and wants to know where the bloody rare steak is already.
Kale & lentil soup for dinner (well, for those of us not allergic to legumes).
1/3 bunch of kale (de-ribbed, sliced into ribbons), 1/2 sliced onion, 2 crushed cloves garlic, 1 tin San Marzano tomatoes, 1c French lentils, 1 tin chicken broth/1 tin water, 2 bay leaves, 1T olive oil.
Throw it all in a large, heavy-bottomed pot & bring to a low boil/simmer. Cook until lentils are the way you like them. Feeds 2-4 depending on side dishes.
Avocado Lentil Salad is a great option for a healthy, filling and delicious meal. Start your week on a healthy note with this recipe. www.whiskaffair.com/2016/08/avocado-lentil-salad.html