10/18/2020
COVID can’t take it anymore cooking diary! Before I start, I want you to know it’s okay to not be okay. It’s okay to feel restless, chaotic, on hedges at time. Cooking is a good coping mechanism but even that could become a chore or even a burden and that too is okay. Validate your emotions and feelings with people you care, get the support you need. Don’t do this alone!❤️
I love ash soup and have been trying to make it for a while but it never came out as I know the taste to be, that is because I didn’t know all the tips and tricks. So voilà a recipe I follow and it was perfect! She uses everything fresh but I cut corners because that’s what I had at the moment and was really craving it!
Recipe: 1 can chickpeas, 1 can kidney beans, 1 cup green lentils, 2 onions, 4-5 garlic cloves,1/2 bag or more of frozen chopped spinach,1/2 cup leek chopped, 1/4 or little less frozen dill chopped, 1/4 cup of fresh flat parsley,2 tbs of frozen chopped coriander. You will need some dried mint that you will fry in oil ( basically a heated mint oil but with more mint than oil) this is a key ingredient I was missing. Sautéed onion and garlic with salt and tuneyic powder, add all greens sauté like 10 minutes if frozen, if fresh it will be faster. All doing this boil your green lentils and add the two others beans. Once the greens are sautéed just add to the beans. Add water if necessary, salt and pepper. It took me over an hour for n a medium low heat. Add the rice noodles and don’t to add the minty oil during the cooking. I like to cheat so I just had crispy fried onion and added them to the soup while cooking and as garnish as well! Don’t have the Iranian whey no problem: natural yogourt or.... in my case I diluted some cream cheese! Yes the Philadelphia cream cheese! Enjoy!
