cleavers

Ran into an acquaintance at the grocery store who was raving about a spring tonic with cleavers.  I'd never heard of the plant but as soon as I looked it up I knew exactly what it was.  And it's in my backyard.  And all around.

Wanting to get in on the lymphatic cleansing, I picked a bunch and put it in a quart jar to steep overnight. 

Here is more info.  And here. In early summer I want to remember to make a tincture as this could be a quite useful thing to have around. 

kusherie (a reasonable portion)

One of my favorite meals is a rice/lentil/tomato/onion/yogurt dish that I got many years ago from the More with Less cookbook by the Mennonite Central Committee, submitted by missionaries in Egypt.

Ignore what I think of missionary work.  The food is good.

But the size of the final dish is overwhelming and can barely be eaten by me with the help of chickens and dogs. 

So, I'm tweaking it to make it smaller.  Reasonable.  Like 3-4 meals worth.  And also using brown rice, because I've rediscovered my taste for that.

WArning, this will make you need to do a lot of dishes. 

***
Pot #1:
Heat oil in large pan and then add 3/4 c. lentils.  Brown them for about 5 minutes, stirring often. 

Add in 3/4 c. rice and stir to brown a bit. 

Then add 2 c. chicken stock or water (with some salt if necessary and a bit of pepper). 

Bring it to a boil and then reduce heat to low, cover, and let it cook without stirring for 40 minutes.

Pot #2:
Combine
1 can tomato sauce
a squeeze of tomato paste
celery leaves
1/2 green pepper if on hand (I never have one)
 1/2 T. sugar
1/4 tsp. sale
1 t. cumin
dash of cayenne

Bring ot boiling and then reduce heat and let it simmer 20-30 minutes.

Pan #3:
Heat oil in skillet, add:
1 onion, sliced
2 cloves garlic

Cook slowly to let them caramelize. 

All together:

Serve with rice/lentils on bottom with tomato sauce over it and then browned onions, topped with yogurt.