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foha, more signal boosting, and a recipe

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Jan. 27th, 2011 | 11:20 am

This month's Films of High Adventure is up. Have you ever heard of the cinematic masterpiece Yor: The Hunter From the Future? Well, neither had I until Jesse made me watch it a few years ago, and then we re-watched it for the purposes of journalism. Enjoy!

Nick Mamatas is a smart dude, and he has written a book called Starve Better. From the Apex page: "Starve Better is a no-nonsense survival guide by a professional writer who knows how to use small press publications and writing for everyone from corporate clients to friends and neighbors to keep himself out of the soup kitchen line." Good stuff, and needed---I'll be picking up a copy! You can read the thoughtful introduction here.

Last night I made some awesome food, and I wanted to share the recipe! It's Ethiopian-inspired, and was totally rad. It tastes really rich, but this is a low-fat, high-nutrient meal. You could definitely hit up your local Ethiopian place to get some injera to scoop, but I was too lazy for that last night, and this meal is perfectly good without! Also, this is good for busy people because it's a crock pot dish, and the only active cooking when you get home is cubing the sweet potatoes and roasting them for half an hour. Plus, your house will smell insanely delicious when you come home in the evenings. WIN!

Ethiopian Yellow Split Pea Stew with Roasted Sweet Potatoes (serves 4 hungry people)

Put the following in a crock pot (except spinach), stir well, and let cook on low all day:

  • 1 c. yellow split peas

  • 2 carrots, peeled and chopped

  • 2 shallots, chopped

  • 2 cloves garlic, chopped

  • 3 roma tomatoes, seeded and chopped

  • 1/2 tsp berebere

  • 1/4 tsp. cinnamon

  • 1/8 tsp. fenugreek

  • 1/8 tsp. black cumin

  • 1 "chicken" bullion cube

  • 2 cups water

  • 8 oz fresh baby spinach


45 minutes before you want to eat, prepare the sweet potatoes:

Preheat oven to 400 degrees.

Peel 3 lbs sweet potatoes (I used garnet yams), then cube into 3/4 inch cubes and throw in a bowl. Toss sweet potatoes with the following:

  • 1 1/2 tbs. olive oil

  • 1 tbs. agave nectar

  • 1/2 tsp. salt

  • 3/4 tsp. berebere


Roast for 35 minutes, tossing after 15. They will get all caramel-y and delicious. When the taters have about 8 minutes left to roast, dump the spinach into the crock pot and stir in. Let cook until it is wilted and tender.

To serve, put sweet potatoes in the bottom of a shallow bowl, and ladle the lentils and spinach over top. Eat like crazy!

x-posted from my website

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from: anonymous
date: Feb. 18th, 2011 02:26 pm (UTC)
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