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1 ½ tbsp olive oil In a large pot or dutch oven, heat the olive oil over medium heat. Add the carrots, celery, onion, 1 tsp. salt and ¼ tsp. pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes. Add tomatoes with their liquid, breaking them up with a large spoon. Add the water and lentils and bring to a boil. Reduce heat, and simmer, partially covered. Add potatoes about 30 min into the cooking time, cook until lentils are tender, about 45 minutes. Just before serving stir in the vinegar. My variations: used 2 carrots for no particular reason, orange lentils as I like the color and balsamic vinegar as I didn’t have red wine vinegar. Serves 4 – 15 minutes prep time – total time 45 minutes. Note cooking time for lentils can vary from 20 to 40 minutes depending on how fresh they are. The older they are the longer they take to cook. Variations: cooked dry pasta short such as elbow macaroni, or break up strands of spaghetti or linguine. Use about 2 ½ cups cooked pasta (1 c dried). Very tasty and easy to fix, most ingredients usually on hand. |
1 ½ c. dried lentils, rinsed
6 c. water
1 tbsp oil
1 ½ c. chopped onions
2 garlic cloves, minced or finely chopped
1 fresh chili, seeded and finely minced – can substitute pickled jalapeno slices well rinsed
1 carrot, peeled and diced into ½ inch cubes
1 potato, diced into ½ inch cubes
2 tsp. ground coriander
1 tsp. ground cumin
3 c. undrained canned tomatoes (28 oz. can)
1 tbsp. chopped fresh cilantro
1 ½ tsp. salt
In a non-reactive soup pot, bring the lentils and water to a boil; then reduce heat, cover and simmer until tender, about 20 minutes.
Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chili for 5 minutes. Add the carrots, potatoes, coriander and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.
When the lentils are tender, coarsely chop the tomatoes in the can and stir them into the soup pot. Ad the chopped cilantro, salt and the sautéed veggies. Cover and simmer for 10 to 12 minutes, until all of the veggies are tender.
Serves 6
Yield 10 cups
Total time 45 minutes
1 ½ lbs broccoli spears
1 ¾ qts chicken or veggie stock
1 tbsp lemon juice
salt and pepper
To Serve:
6 slices white bread
1 large garlic clove peeled and cut in half
grated Parmesan or Romano cheese
Using a small, sharp knife peel the broccoli stems, starting from the base and pulling gently toward the flowerets. The peel should come off easily. Chop the broccoli into small chunks.
In a large sauce pan bring the stock to a boil. Add the broccoli and simmer for about 10 minutes until tender.
Puree about half of the soup and stir into the rest of the soup. Season with salt, pepper and lemon juice.
Reheat the soup. Toast the bread, rub with garlic, and cut quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over. Serve at once topped with cheese.
My version: Used 1 head of broccoli, all I had, didn’t peel stalk nor chop very small. Cooked in 1 quart water with 1 veggie boullion cube. Pureed about 1/3 or less of soup because I like texture. Used crusty Tuscan bread and Romano cheese. Very tasty and quick to fix.
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1c raw barley Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes. In a large saute pan, heat the oil and saute the onions, carrots and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Before serving add parsley. Makes 8 servings.
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4 lbs. whole green beans or green tomatoes – wash, drain, cut to fit pint jars
Pack into 7 hot, sterilized pint jars
Add to each jar: 2 cloves garlic
½ tsp. whole mustard seed
½ tsp. dill seed
¼ tsp. crushed red pepper
5 cups vinegar
5 cups water – Combine vinegar, water & salt and bring to boil.
½ cup canning salt
Pour in boiling liquid – fill to ½” of top.
Seal & process in boiling water bath for 5 minutes after water comes to boil.
1 pound brussels sprouts, trimmed of stems and coarse outer leaves
4 tablespoons (1/2 stick) butter
Salt and pepper
Balsamic vinegar, to taste
Grated Parmesan
By hand or in a food processor shred sprouts. Melt butter in large skillet over medium heat. Add sprouts and saute until tender but still crisp. Add balsamic vinegar and sprinkle with parmesan cheese.
1/4 c Butter
4 c Corn
1/2 md Onion; finely chopped
1/4 lb Mild Cheddar cheese; in
1 Clove garlic; peeled and
1 ts Salt
5 Chilies Poblanos; roasted and
Thick sour cream see recipe
There are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way. This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after its cooked, as the cheese gets tough when reheated.
Preheat the oven to 350 degrees F.
Melt the butter and cook the onion and garlic, without browning, until they are soft.
Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.
Add the corn, cheese, and salt to the chile mixture. Cover tightly with foil or a lid and cook for 10- 20 minutes, until corn is tender. Add the cheese after the first 10 minutes of cooking time.
Serve the vegetables hot, with the sour cream
1.5 lbs sea bass or similar fish
1 garlic clove, minced
1/2 c. dry white wine
3 tbsp lemon juice
2 tbsp capers, drained
1 tbsp olive oin
1/2 c. parmesan cheese, grated
In a small non-stick frying pan, stir-fry garlic over med heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil uncovered over high heat until reduced to 1/2 cup. Rub serving size pieces of fish with oil, sprinkle with salt and pepper and broil about 3 inches from heat for about 3 minute. Turn fish over sprinkle with cheese, and broil until opaque but still moist looking in the center of the thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish.
Serves 4.
Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts
Potatoes – 450g (1 lb),
diced Cabbage – 450g (1 lb)
shredded Butter – 50g (2 oz)
Onion – 1 large, sliced
Salt
Freshly ground black pepper
Dunlop or Cheddar Cheese – 50g (2 oz), grated
Cook the potatoes in boiling water till tender and mash them. Boil the cabbage until tender.Melt the butter in a pan and fry the onion gently. Add the mashed potato and cooked cabbage and mix well.Season and turn into a greased baking dish. Cover with grated cheese and bake at 190 °C / 375 °F / Gas 5 for about 20 minutes or until the top is brown. Serve hot.
Serves 6
variation–I’ve also made indentations in the mixtures, put in eggs and popped back into the oven until the eggs are cooked, a full meal for the vegetarians here.