Chemist's cookery

Why don't I put recipes on here more often?

When my mom was here I was throwing everything into the pot. "This is measuring, see. If I do it slowly and pay attention while I pour stuff, it's 'measuring,' even if I don't know exactly how much there is, right?"

Matt, behind me, shakes his head. "I thought you were a chemist!"

Kylie says, "That is how chemists cook!"

Yes, listen to Dr. Barker. I am vindicated!

Luckily, my mom wanted a recipe I made, so I wrote down something rather similar to what I made before I forgot it all:



Favorite Vegetable Soup:

3 onions
2 Tbsp olive oil
1.5 Tbsp minced garlic (I used the stuff from the jar)
3 carrots
3 stalks celery
1 c red lentils, washed
1 28-oz can diced tomatoes
1/2 tsp dill
1/4 tsp rosemary
1 Tbsp smoked paprika
salt (1-2 Tbsp?) and pepper (to taste)
1/2-1 c light cream
feta crumbles (optional; can substitute plain yogurt)

Chop onions, carrots, celery into medium-sized pieces. Saute onions in garlic and olive oil until translucent. Add lentils and stir into hot oil for about 1 minute; add carrots and celery and stir. Pour in tomatoes and 7 cups water. Bring to a boil while adding spices. Boil for about 45 minutes. Blend to desired smoothness and still in cream. Garnish with feta crumbles. Makes a very hearty meal soup.