Room Full of Hearts

[IR5FORMUMSIE 850]

I just made a bean salad with tuna in it just for fun. I don't even want to eat it. I'm so not into eating today.

What day is today, Amby? It's not food you're hungering for.

http://www.youtube.com/watch?v=Vfy0g5hqYPw

[Nagishkaw 510]

I have no appetite, either. We had fish fillets, fried clam strips, shrimp, hushpuppies, lentil soup, and hummus. I barely ate, having only a few clam strips.

Nice video, Five.

Bean salad with tuna doesn't sound very good at the moment. Did you even try it, Amby ?

Edited April 22, 2011 by Nagishkaw

[Amby 490]

I saw a recipe for a lentil pasta sauce the other day. I thought it looked interesting and wanted to try making it. Now I can't remember where I saw it.

[Nagishkaw 510]

It sounds good. hope you find it and tell us how it turned out.

[Amby 490]

I think it was in BBC Good Food. I will have to turn on my iPad and see. I'll report back.

[Nagishkaw 510]

ok, don't let them track you.

Edited April 22, 2011 by Nagishkaw

[Amby 490]

my tracking is kinda boring. home, school, home, school, and then some more home and school

[Amby 490]

3 tbsp olive oil

2 onions, finely chopped

3 carrots, finely chopped

3 celery sticks, finely

chopped

3 garlic cloves, crushed

500g bag dried red lentils

2 x 400g cans chopped

tomatoes

2 tbsp tomato purée

2 tsp each dried oregano

and thyme

3 bay leaves

1 litre/1¾ pints vegetable

stock

500g/1lb 2oz spaghetti,

plus Parmesan or

vegetarian cheese,

grated, to serve

1 Heat oil in a large saucepan, then add

the onions, carrots, celery and garlic.

Gently cook, stirring occasionally, for

15-20 mins until everything is softened.

Stir in lentils, chopped tomatoes, tomato

purée, herbs and stock. Bring to a simmer,

cook for 40-50 mins until lentils are tender

and saucy – splash in a little water if you

need to, then season.

2 If eating straight away, keep on a low

heat while you cook the spaghetti,

following pack instructions. Drain well,

divide between pasta bowls or plates,

spoon sauce over the top and grate

over some cheese. Alternatively, cool

the sauce and chill for up to 3 days.

Or freeze for up to 3 months. Simply

defrost the sauce overnight at room

temperature, then gently reheat to

serve with spaghetti.

Edited April 22, 2011 by Amby

[Nagishkaw 510]

I got tired reading all the ingredients.

[IR5FORMUMSIE 850]

3 tbsp olive oil

2 onions, finely chopped

3 carrots, finely chopped

3 celery sticks, finely

chopped

3 garlic cloves, crushed

500g bag dried red lentils

2 x 400g cans chopped

tomatoes

2 tbsp tomato purée

2 tsp each dried oregano

and thyme

3 bay leaves

1 litre/1¾ pints vegetable

stock

500g/1lb 2oz spaghetti,

plus Parmesan or

vegetarian cheese,

grated, to serve

1 Heat oil in a large saucepan, then add

the onions, carrots, celery and garlic.

Gently cook, stirring occasionally, for

15-20 mins until everything is softened.

Stir in lentils, chopped tomatoes, tomato

purée, herbs and stock. Bring to a simmer,

cook for 40-50 mins until lentils are tender

and saucy – splash in a little water if you

need to, then season.

2 If eating straight away, keep on a low

I didn't see the instructions but I guess you added them now.

[Amby 490]

Copy and paste is a pain in the azz on here!

the way the recipes are set up on the BBC Good Food app I couldn't copy & paste it all at once

[Nagishkaw 510]

3 carrots, finely chopped.

Uh oh.

[IR5FORMUMSIE 850]

Uh oh.

Are you stealing Koda's carrots again. Those carrots are for KODA!!!!!!

Copy and paste is a pain in the azz on here!

the way the recipes are set up on the BBC Good Food app I couldn't copy & paste it all at once

How's Coffee and Pesto?

[Amby 490]

I bought some organic yellow, red, and purple carrots today for Easter. I just thought the kids would think they were fun to eat.

this isn't my pic but I just think they look cool

Edited April 23, 2011 by Amby

[Nagishkaw 510]

I don't think I could find them here.