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WINTER TIME.. CREATE HEALTHY STEWS, CASSEROLES AND SOUPS. LENTIL LOAF Wash 500 grams of lentils. (About 17 ozs. Wash and check that there are no stones and cook in a pot with half a teaspoon of salt. Cook until soft and drain. Take 3 cups of cooked lentils and three cups of cooked rice. Mix well. Ingredients. The lentils and rice, or mashed potatoes, are the base. Now we add the tastes. Dice two medium sized onions and three garlic cloves (optional). Fry these in olive oil. Add salt and pepper, two medium size peeled and cubed tomatoes, one diced red pepper, one grated carrot and two small grated apples. Mix the lentils, rice and onion mixture in a large bowl. Add half a cup of crushed almonds, half a cup of chopped walnuts, two tablespoons chopped parsley, and half a teaspoon dried marjoram and celery. Add half a teaspoon paprika or curry. I find that kids love the curry taste. Salt and pepper are a must to throw in and now you can decide. I use three eggs to bind the dish. If you prefer not to use eggs, you can add one tablespoon of olive oil. Mix well and let this chill in the fridge for an hour. Use a baking dish with a lid, or a bread loaf dish. I find that by baking the mixture well it is great to serve as slices Looks good and tastes great. You can of course, roll into hamburger shapes and fry in oil. All you have to do it coat it with crumbs; I use crushed cornflakes or a mixture of sesame seeds and rice cereal. I crush it and use as a coating. Please understand that these ideas are mine that have been used time and time again. It works and it is tasty and practical. I believe that the less we mess with products that lie on shelves for months, the easier it is to digest what you cook. LENTIL STEW. This is my daughter's recipe. Sel makes it and serves it with style and charm. We love it and no matter how much Sel makes, we do it justice…………….. 500 grams lentils (1.10lbs) 3 Tablespoons Honey 2 Tablespoons date spread. 2 Tablespoons brown sugar 1 tablespoon dried soup powder, or crushed dried onions mixed with parsley and oregano flakes. 2 teaspoons curry powder Half teaspoon oregano flakes. Half a teaspoon sweet paprika. Soak the washed lentils overnight. Drain, Cook until softened. Drain. Put the lentils in a pot and add all the ingredients and cover with water. Cook on medium flame for thirty minutes. Serve with brown rice, mashed potatoes, couscous, quinoa and some green steamed vegetables. This can be made ahead of time. Wash and dice all the vegetables you have. Carrots, beans, pumpkin, potatoes, onions, garlic, leaves of parsley, fennel, a little cabbage, broccoli, spring onions and celery. Add three tablespoons barley, green split peas and rice. I put in some salt , pepper and a little paprika. There is a product made from vegetables, called MARMITE and this is a good flavor for soups. Use a teaspoon to a pot. I use dark miso and find it very tasty. When you use a stick of Kombu, remove it before the end. I like KOMBU, as it gives a balance to the soup. Cook this with water on a medium flame until it boils. Lower and cook for 40 minutes. Cool and blend, leaving some vegetables whole in the plate of soup when you serve it. You can sprinkle a teaspoon of grated Parmesan cheese on the soup. A few chopped chives, sprigs of parsley and for parave meals, cut up squares of toast. PUMPKIN SOUP. 3 Cups of diced pumpkin, 4 diced potatoes, 2 onions, cut up into small pieces. Sautee the onions in two teaspoon of olive oil. Place the onions, diced potatoes and pumpkin into 7 cups of water and bring to the boil.. Cook for 15 minutes and check that the vegetables are soft.. cool and blend them. Add I cup yogurt, a pinch of curry powder and a teaspoon of grated ginger, or half a teaspoon of chives, parsley, some sunflower seeds and chunks of wholesome breads with herbed butters. Winter meals are the best served with softer lights, colorful cloths, pretty serviettes and pots of herbs as centre. pieces of the table setting. Serve the soups with little extras like gated cheese in a bowl, cut up squares of toast, herbed croutons and a few cut up boiled potatoes. I make herbed croutons from left over breads. Just mix olive oil and oregano, basil and salt and pepper. Fry lightly in a pan and serve as a snack. Cooked chick peas, sprinkled with salt are another snack with soups. Winter night are time to relax, just to sit a little longer, reflect, think and dream. Let the night be gentle, listen to music, read and take time to curl up and just be. Love and light Rona
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Priprema: Pasulj preliti hladnom vodom i ostaviti da stoji osam sati, ili kuvati na visokoj temperaturi dva minuta i ostaviti da stoji još jedan sat. U velikom loncu zagrijati ulje i staviti pileće meso isječeno na komade, prethodno uvaljano u so i biber. Propržiti dok ne porumeni. Premjestiti pile na tanjir, a u preostalo ulje staviti luk, šargarepu i celer. Prodinstati oko tri minuta pa dodati bijeli luk (kratkotrajno – jedan minut). Zatim dodati tikvicu i bundevu, dinstati još pet minuta. Uliti pileću supu, staviti pasulj, paradajz, lorber i peršun. Dodati pileće meso u lonac i kuvati još oko jedan sat. Izvaditi meso, odvojiti od kostiju i kože, vratiti u lonac. Dodati pirinač, sjeckan mladi luk i spanać. Kuvati dok pirinač ne omekša (oko pola sata). - pile isječeno na komade - litar pileće supe od kocke - dvije kašike maslinovog ulja - pola šolje pasulja - pola šolje isječenih tikvica - pola šolje isječene bundeve - pola šolje isječene šargarepe - pola šolje isječenog celera - pola šolje paradajza (isječenog i od sjemena očišćenog) - pola šolje sjeckanog mladog luka - šolja isječenog crnog luka - trećina šolje pirinča (nekuvanog) - šolja svježeg spanaća - kašičica isitnjenog bijelog luka - kašičica soli - pola kašičice bibera - 4 grančice peršuna - 3 lista lorbera