Hey everyone! I'm back with another blog today. Today I'm here to talk about soup, why am I talking about soup? because its something easy and fun to make. My favourite soup is dark lentil soup. The reason why I picked lentil soup out of all the soups in the world because its a family dish. Another reason why is because its really good and I usually eat it when I'm sick. I remembered the first time I had Dark Lentil soup, I feel in love with it. My grandma taught my mom how to make it and the minute I tasted this soup, I wanted to know the recipe to it. I decided to make this soup last week for my friend, because she really loves soup and I wanted to see if she would love Dark Lentil soup and she never tried it before. After an hour making this soup, she told me it was the best soup she ever had in her life, and after hearing that, it made me happy, knowing that someone likes me cooking. Below this blog will be the recipe and the instructions to this recipe. Enjoy guys!

1 Dark Lentils

2 Cardomon Pods

One 1-inch piece of fresh
ginger, peeled and thinly
sliced, plus 2 tablespoons
minced giner

5 Tablespoons unsalted butter

1 onion cut into 1/2 dice

2 garlic cloves, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 garam masala

2 quarts vegetable stock or
low-sodium broth

1 cup canned crushed tomatoes

Salt

1. In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
2. Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
3. Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.

Soups

Hey everyone! I'm back with another blog today. Today I'm here to talk about soup, why am I talking about soup? because its something easy and fun to make. My favourite soup is dark lentil soup. The reason why I picked lentil soup out of all the soups in the world because its a family dish. Another reason why is because its really good and I usually eat it when I'm sick. I remembered the first time I had Dark Lentil soup, I feel in love with it. My grandma taught my mom how to make it and the minute I tasted this soup, I wanted to know the recipe to it. I decided to make this soup last week for my friend, because she really loves soup and I wanted to see if she would love Dark Lentil soup and she never tried it before. After an hour making this soup, she told me it was the best soup she ever had in her life, and after hearing that, it made me happy, knowing that someone likes me cooking. Below this blog will be the recipe and the instructions to this recipe. Enjoy guys!

Alex T

1. 1 cup black lentils (6 ounces)
2. 2 cardamom pods
3. One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
4. 5 tablespoons unsalted butter
5. 1 onion cut into 1/2-inch dice
6. 2 garlic cloves, minced
7. 1/2 teaspoon ground coriander
8. 1/2 teaspoon ground cumin
9. 1/4 teaspoon cayenne pepper
10. 1/4 teaspoon garam masala
11. 2 quarts vegetable stock or low-sodium broth
12. 1 cup canned crushed tomatoes
13. Salt

1. In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
2. Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
3. Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.

Pickling

Hey Guys!, i'm back with a another blog and i'm here to talk about picking. I'm not a fan of pickles, but might as well try to modify it, so it can taste better. I was looking online for some recipes and the first one I saw was "Garlic Dill Pickles", and I was "ok lets try this". So when I was reading this, I thought it would be ready in one day. Nope one week!. So after one week of making these Garlic Dill Pickles and tasting them. They were amazing!, never had such a amazing tasty pickle before. The recipe for the Garlic Dill Pickle will be below and the instructions. Hope you guys enjoyed on todays blog, and I'll see you guys later. Cheers

Alex T

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes

Procedures

1. 1
   Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. 2
   Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. 3
   Combine vinegar, water and salt in sauce pan and bring to a boil.
4. 4
   Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. 5
   Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. 6
   Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. 7
   Wipe rims and apply lids and bands (don't screw them on too tightly).
8. 8
   If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. 9
   When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. 10
    If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.

    
    
11. 11
    Let pickles rest for at least one week before eating.

My Food discovering with fruit

Hi guys! Im back again with another blog, hope you guys enjoyed my last one. Im here to talk about this fruit that i tried. I went to the St. Lawrence market the other day. Everyone kept saying how amazing that place, how theres everything at that place, and you know what. There right! I loved it! I didn't wanna leave. So I was exploring the fruit section and there was so much fruit I never seen before.  The one fruit that I picked out of all the fruits is dragon fruit. Why because a lot of friends told me about and they told me is a interesting fruit to try and it looks cool! As soon as I got home I cut it up, and I tried and it taste like nothing. It was a weird fruit for me because every fruit I tried was either sweet, or soup or bitter, but this one was just had no taste. If i were to cook this fruit, I would make some type of fruit salad with it and incorporate other fruit in it to give it flavour! When I learned from this experience is to always try something you never tried before, because if you wanna become a chef, you have to try everything to develop that taste bud. Ok guys thats all I got to say about my fruit experience with dragon fruit, Ill see you guys soon and have a good day.

Alex T