back to Exhibit L homepage


Home » Archives » December 2007 » recipe box unveiled

[Previous entry: "two blog posts on depression"] [Next entry: "a recent photo"]

12/30/2007: "recipe box unveiled"


As I was reading a knitting blog recently, I read about one of the authors' mother's recipe box - Mason Dixon Knitting recipe box contest.
She has encouraged others to post photos of their recipe boxes, as well as a recipe from one's box.

This is a wood box which I won in a Foodland Ontario contest at least 15 years ago, maybe longer.
Foodland Ontario is an organization which promotes using local Ontario produce. These days they are promoting the idea of buying food grown closer to where you live. (I guess that makes more sense in the southern cities like Toronto rather than in northwestern Kenora, a 24 hour drive away from the Niagara fruit region.)

My recipe box has a piece of leather glued on the back to act as a hinge for the lid, and I noticed that the glue is wearing out.

This is actually one of two recipe boxes - the other is a beige plastic one which doesn't seem worth showing.
I put the recipes I would be more likely to actually use in the wood one, and the least likely categories in the plastic one.
The wood one contains soup, pasta, main courses, salads, and desserts ....

recipe_box_LRR (177k image)

What also isn't shown is the pile of recipes printed off the web, along with the Italian cooking magazines awaiting ingredient translation. Every so often I sort those, but the ones I use float to the top of the pile.

Here is one of the first recipes I made for myself - Lentil Soup Monastery Style.
My friend John served it to me, with portguese-style corn bread.
It is adapted from the Diet for a Small Planet.

Lentil Soup Monastery Style
Serves 4 to 6.
Reheats well.

Sautee in a large pot for 3 to 5 minutes:
1/4 cup olive oil (or 2 to 3 T as you see fit)
1-2 onions, diced
1 carrot, diced (about 1/2 cup)

Add 1/2 t each of dried thyme and marjoram (replace with fresh if available).
Sautee another minute.

Add:
3 cups stock/water (I often use 1 cube/2 cups of a tomato-based stock)
1 cup dried red lentils
1 28oz can plum tomatoes, diced if you prefer
fresh parsley
salt

Cook about 30 min on a med heat until the lentils are tender.
Turn down heat if bubbling too fiercely.

Serve with grated swiss/parmesan cheese, black pepper or dried Italian-style chile peppers.

L.