Cool_Name

I propose that we coordinate a mass mailing campaign of letters to the white house telling trump that we do not approve and that he can go fuck himself. Obviously he doesn't actually receive these letters, but a big surge of complaint letters could get news coverage and he hates negative news. It will also undermine the delusions he's trying to promote that the low approval rating is only due to biased pollsters.

Hooray! I'm delighted to see that so many people share my desire for an online resource that posts simple streamlined recipes.

However, I don't want to be the only one sharing. Now that we've made it past 100 subs, please consider posting more recipes. Some of what I've posted has been family recipes, but most of it is taken from recipe websites and stripped down to the basics. You can do it to! Post your own recipes or take them from cookbooks and websites that you've liked.

• 1 tablespoon coconut oil
• 4 cloves garlic, minced
• 2 inch piece of fresh ginger, peeled and minced or grated
• 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
• 1-2 serrano peppers, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• salt to taste
• Freshly cracked black pepper to taste
• 1 cup (180-190g) red lentils
• 2 cups (480 mL) low-sodium vegetable broth
• 1 (14-ounce / 400g) can crushed tomatoes
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter
• 1/2 a small lemon, juiced
• 1/2 cup (~8g) fresh cilantro, roughly chopped
• For serving: Basmati or Jasmine rice and Indian flatbread

1. Rinse the lentils in cold water until the water runs clear.

2. Heat a large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.

4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 - 25 minutes, or until the lentils are cooked through and have mostly softened.

5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 - 8 minutes, until the curry is thick and creamy.

6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.

7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

• 2 cups tomato puree, (not crushed tomatoes)
• 3/4 cups apple cider vinegar
• 1/2 cup + 2 Tablespoons molasses
• 1 1/2 Tablespoons tamari
• 1 Tablespoon dijon mustard
• 1 Tablespoon chili powder
• 2 teaspoons liquid smoke
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground clove
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

1. In a 4 quart crockpot, stir together the tomato puree, vinegar, molasses, tamari and mustard until combined.
2. Whisk in the remaining ingredients.
3. Cook, uncovered, on high for 3 1/2 - 4 hours until thickened and darkened in color.
4. Store in an airtight container in the fridge for up to a month, or freeze for up to 6 months.

• 1 Tbsp. olive oil
• 1 onion, diced
• 2 red bell peppers, diced
• 2 jalapeño peppers (1 minced, 1sliced)
• 1 tsp. ground cumin
• 2 tsp. garlic powder
• 1 tsp. kosher salt
• 4 cups vegetable broth
• 1 (15-oz.) can red enchilada sauce
• 1 cup frozen corn
• 1 (15-oz.) can diced tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can pinto beans, drained and rinsed
• tortilla chips
• 1 cup shredded Mexican cheese blend
• Black pepper
• Sour cream and avocado, for topping

1. In a pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, & salt. Cook, stirring, until vegetables begin to char in spots, 7 - 8 minutes.

2. Add the broth, enchilada sauce, corn, tomatoes, black beans, & pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened, 10 - 12 minutes.

3. Preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 - 3 minutes, rotate the baking sheet as needed to avoid burning.

4. Season the soup with salt and pepper to taste. Serve and top with the chips, sour cream, avocado, and sliced jalapeño.