Archive for Soup & Salad

Rato Dal (Red Lentil Soup)

Here is a quick and easy recipe to make red lentil soup. Lentil soups are a popular dish and a staple food in Nepal. This soup can be eaten with rice or puri or any bread. This post is dedicated to Tim, who was kind enough to give us a ride back to our car while hiking at Mt Rainier. Thank you Tim and enjoy some lentils!


1 cup red lentil (soaked for an hour).
4 tablespoon vegetable oil
1/2 cup chopped onion
1 tablespoon garlic paste
1 tablespoon ginger crushed
1 teaspoon turmeric powder
1 teaspoon cumin powder
Red chili powder (optional)
Salt to taste

1. In a large pan, heat oil. Add onion, garlic and ginger. Let them cook until soft.
2. Add all the spices, salt and red lentil. Mix well.
3. Cook for 5 minutes with frequent stirring.
4. Add 4 cups of water and let it boil at high temperature for 20-25 minutes.
5. Taste for salt and enjoy with rice or bread. 

Here is a video on how to make red lentil.


Moscow Farmer’s Market & Camelina Salad Dressing

Moscow, ID has a wonderful farmers market every Saturday during the summer. I am a supporter of local and small business and should go to this farmer’s market more often, but I often get lazy on Saturday morning and oversleep. When I do get up early, I don’t miss an opportunity to go to the market!

Luckily, I got up before noon last Saturday, so we made it to the market (Yay!).  Last year the Moscow Farmer’s market was expanded and there are a lot more vendors than there used to be. It is still early in the growing season so there aren’t very many local fruits and vegetables, however there are plenty of things to enjoy in the market. We tried a tasty Filipino dish, Chicken Adobo, which was similar to the Pork Adobo we had in in Kona, HI. The meat is marinated or cooked in a way that makes it very soft, and not dry at all.  I would love to go to the Philippines someday just to eat Pork Adobo!

Sonam with a plate of chicken Abodo.DSC_5415-001

Reasonable prices. DSC_5420-001

The vendor at the Filipino food stall was very kind. She let me take a picture of her for my blog and even gave me a nice smile!

This summer, we started our garden and a green house so we bought a jalapeno plant for our garden.


It’s so nice to get some warm weather in Moscow, finally I can wear the cute dress that my younger sister gave me. Thank you D!DSC_5437-001

We also stopped by the Camelina Gold Cooking Oil stall. They have a family farm in Eastern Washington where they grow and press the oil. The people at the stall were very nice and told us all about Camelina. Apparently Camelina oil is super good for you because of its high Omega 3 content (second only to flax oil) and low omega 6 fatty acids. It also has a high smoking point, which makes it an excellent cooking oil. Because it isn’t well known in the US, production is still small scale and the price is fairly high. Hopefully it will gain in popularity, become less expensive, and replace the corn and other vegetable oils which are common and cause a lot of health problems.DSC_5426-001

After learning about the great properties of Camelina oil, we wanted to see how it tasted, so we came home with lettuce, fruits, and vegetables we bought at the farmers market and made a salad with camelina salad dressing. With the exception of oranges and walnuts, everything else was purchased at the market!

Salad recipe:
1 handfull of walnut halves
2-3 orange wedges cut into thirds
1-2 apricots sliced
1 hard-boiled egg
garnish with brie cheese and pepper to taste

Salad dressing recipe:
1 cup camelina oil
1/4 cup water
1/2 cup balsamic vinegar
1 teaspoon parsley
1 teaspoon basil
1 teaspoon rosemary
3 cloves of crushed garlic
Ground black pepper to taste
Salt (optional)


Enjoy the Farmer’s Market!! Go Local! DSC_5470-001


Shrimp Salad


Since I have been busy trying to finish few manuscripts, I don’t have much time to cook. So, I have been making salads a lot lately. This is a simple recipe, but tastes wonderful. Just prepare all the ingredients and mix them in a bowl. This recipe serves 2.

1 cup of shrimps (cooked, peeled and deveined)
1/2 cup of cherry tomatoes (halved)
1 cucumber (peeled and diced)
2-3 tablespoons fresh cilantro (chopped)
Salt to taste
Black pepper to taste
Cayenne pepper to taste
1/2 tablespoon lemon juice or 1 tablespoon balsamic vinegar dressing

In a large bowl, mix all the ingredients together and enjoy with pasta!


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