Just watched the third episode about the Okavango. Kind of disappointed we never saw what happened to the wounded lioness and her cubs. However, it was an excellent series.
Following that watched Nova about Dead Sea Scroll Detectives. Absolutely fascinating. It is amazing what they can now do with modern technology. For instance, at the end, they managed to read scrolls which were burned and carbonised in a synagogue fire. It appears lots of the fragments which are in museums have been shown to be forgeries but they do not know who did the forgeries or even when. These scraps of scrolls sell for millions. A really interesting programme.
This morning (Wednesday) my cleaner came and put all our bed linens in the laundry and I headed out to pick up the shopping which she then came down to help bring upstairs. She met me in the garage with the news that the water had been turned off and the sheets were sitting in the washer. Great. We figured it might well be in the rinse cycle so I suggested she put them in the dryer in order to be able to make the beds again. I guess I need more sheets. Of course once she had left the water came back on although at first it was a most unpleasant colour. Typical.
After lunch I went down to exercise class although I wasn't sure I could do much. In the end I did a lot more than I expected. Came back upstairs and did a few supper preparations then came and learned some more Spanish.
Going to have coffee this morning with one of the people from the Alzheimer course I was on. Then ladydog is visiting with Zoey this afternoon.
Found this soup recipe which I might try as we are coming into the season for nice warming soups. Whilst finding the picture I saw one with Spinach instead of Chard which I am going to check out later. Obviously it can be made in the Instant Pot. By the way, did you see the pretty red Instant Pot being sold the other day. I wanted one.
Slow Cooker Indian-Spiced Red Lentil Soup with Swiss Chard
In this soup, fresh turmeric pairs up with cinnamon, cumin, and coriander to spice up red lentils and
wilted Swiss chard. It's power-packed full of flavor and warmth and also subtlety sweet. To serve, add a dollop of yogurt for a bright, creamy, and cooling topping
1 Tbs extra-virgin olive oil
1 large sweet yellow onion (about 2 cups), finely diced
4 large garlic cloves, finely minced
1 Serrano pepper, finely minced
1 oz freshly grated turmeric, or
1 tsp ground turmeric
2 tsp mustard seeds
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp ground cinnamon
1/4 tsp chili powder
1 1/2 tsp Kosher salt
1 cup red lentils, rinsed and drained
4 cups low-sodium vegetable stock
1 14-ounce can light coconut milk
1 bunch green Swiss chard, roughly chopped
Kosher salt
Freshly ground black pepper
Greek yogurt for serving
Flat leaf parsley or cilantro for garnish
1. In a medium skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and Serrano pepper until the onions have softened and lightly browned, about 5 minutes. Add the turmeric, mustard seeds, cumin, coriander, cinnamon, chili powder, and salt and cook for another 2 minutes. Transfer the spiced onion mixture to the slow cooker, followed by the lentils, and vegetable stock.
2. Cover and cook on high for 2 hours or on low for 4 hours, until the lentils have softened. In the final 20 minutes of cooking, turn the slow cooker to low heat and add the coconut milk and Swiss chard to combine. Cover and cook for 20 more minutes until soup is heated through and the chard is bright green and tender.
3. To serve, season to taste with salt and pepper. Add a dollop of Greek yogurt or crumbled cheese and garnish with chopped parsley.
Servings: 4
Tips: The soup can be refrigerated for up to 3 days
Author: Sarah Bolla
Source: Food and Wine
Have a great day
Following that watched Nova about Dead Sea Scroll Detectives. Absolutely fascinating. It is amazing what they can now do with modern technology. For instance, at the end, they managed to read scrolls which were burned and carbonised in a synagogue fire. It appears lots of the fragments which are in museums have been shown to be forgeries but they do not know who did the forgeries or even when. These scraps of scrolls sell for millions. A really interesting programme.
This morning (Wednesday) my cleaner came and put all our bed linens in the laundry and I headed out to pick up the shopping which she then came down to help bring upstairs. She met me in the garage with the news that the water had been turned off and the sheets were sitting in the washer. Great. We figured it might well be in the rinse cycle so I suggested she put them in the dryer in order to be able to make the beds again. I guess I need more sheets. Of course once she had left the water came back on although at first it was a most unpleasant colour. Typical.
After lunch I went down to exercise class although I wasn't sure I could do much. In the end I did a lot more than I expected. Came back upstairs and did a few supper preparations then came and learned some more Spanish.
Going to have coffee this morning with one of the people from the Alzheimer course I was on. Then ladydog is visiting with Zoey this afternoon.
Found this soup recipe which I might try as we are coming into the season for nice warming soups. Whilst finding the picture I saw one with Spinach instead of Chard which I am going to check out later. Obviously it can be made in the Instant Pot. By the way, did you see the pretty red Instant Pot being sold the other day. I wanted one.
Slow Cooker Indian-Spiced Red Lentil Soup with Swiss Chard
In this soup, fresh turmeric pairs up with cinnamon, cumin, and coriander to spice up red lentils and
1 Tbs extra-virgin olive oil
1 large sweet yellow onion (about 2 cups), finely diced
4 large garlic cloves, finely minced
1 Serrano pepper, finely minced
1 oz freshly grated turmeric, or
1 tsp ground turmeric
2 tsp mustard seeds
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp ground cinnamon
1/4 tsp chili powder
1 1/2 tsp Kosher salt
1 cup red lentils, rinsed and drained
4 cups low-sodium vegetable stock
1 14-ounce can light coconut milk
1 bunch green Swiss chard, roughly chopped
Kosher salt
Freshly ground black pepper
Greek yogurt for serving
Flat leaf parsley or cilantro for garnish
1. In a medium skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and Serrano pepper until the onions have softened and lightly browned, about 5 minutes. Add the turmeric, mustard seeds, cumin, coriander, cinnamon, chili powder, and salt and cook for another 2 minutes. Transfer the spiced onion mixture to the slow cooker, followed by the lentils, and vegetable stock.
2. Cover and cook on high for 2 hours or on low for 4 hours, until the lentils have softened. In the final 20 minutes of cooking, turn the slow cooker to low heat and add the coconut milk and Swiss chard to combine. Cover and cook for 20 more minutes until soup is heated through and the chard is bright green and tender.
3. To serve, season to taste with salt and pepper. Add a dollop of Greek yogurt or crumbled cheese and garnish with chopped parsley.
Servings: 4
Tips: The soup can be refrigerated for up to 3 days
Author: Sarah Bolla
Source: Food and Wine
Have a great day
That's amazing they can read those scrolls.
ReplyDeleteYou should see what they are doing, first they do a very concentrated MRI on the carbonised document then they put that on the computer and do all kinds of things to it (you probably know ore than me) and can end up unscrolling the document on the PC.
DeleteWay to get stuff done! So far today, I have blogged. And answered email. You're making me look like a slug.
ReplyDeleteNo I didn't do that much Liz.
DeleteI love soup but I seldom make it. I prefer to let someone else do all the work.
ReplyDelete