[ SECRET POST #2086 ]

[case]

⌈ Secret Post #2086 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 060 secrets from Secret Submission Post #298.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ], [ 1 - posted twice ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Cooking/recipe thread

[omorka]

Probably not actually making this until Thursday or Friday - worked late tonight, will be working later tomorrow - but the next meal on the docket is:

1 lb kielbasa sausage (or andouille, if you like it spicy & have it around), sliced into rounds
1 medium-to-large onion, chopped
3 ribs celery, sliced
about 1/2 cup sliced carrots (I use about a dozen of the pre-peeled "baby" carrots that come in a bag)
2 large cloves garlic, minced
1 large bay leaf

Heat a dutch oven with a lid over medium-high heat and dump in the sausage. Chop or slice the vegetables and add in order, stirring between each one. Drop in the bay leaf.

1 lb lentils (brown, green, or red will all work, but the red lentils will fall apart)
1 cup long-grain rice
1/2 t dried thyme (or 1/2 T fresh, if you've got it)
1/4 t dried savory (if you have it) or oregano (if you don't)

Dump in on top of the sausage and veggies and stir around until the rice has absorbed all the liquid that the onions and celery were putting out. Pour in

4 c vegetable broth (or chicken broth)
Enough water to reach 1 inch above the top of the lentil-rice mess
salt and black pepper to taste
maybe a pinch of red pepper if you're into that and you didn't use the andouille

Stir really well, so the lentils and the rice get un-stuck from each other, and put the lid on that sucker. Turn the heat down to low and walk away for 30 minutes. Check to see if the top looks dry after half an hour; if it does, add another cup of water and stir again. Either way, go away again for another 10-15 minutes (less if you used red lentils, more if you used brown ones and they're old; 40 minutes all together is usually about right for green ones or reasonably fresh brown ones). Serve in bowls; this should be just a little bit soupy (it'll firm up as it cools). Serves four with leftovers.

You can use tofu (or tofu-based sausage substitute) instead of the kielbasa, or leave it out entirely, and make this vegan if you really want to.