2 large onions
2 tbsp oil
1 tbsp ground turmeric
1/2 cup yellow split peas
5 cups water
8 oz minced beef
1 cup rice
3 tbsp each fresh chopped parsley, coriander and chives
1 tbsp butter
1 large garlic clove, finely chopped
4 tbsp chopped mint
2-3 saffron strands dissolved n 1 tbsp boiling water (optional)
salt and freshly ground black pepper
yogurt and naan bread, to serve
Chop one of the onions then heat the oil in a large saucepan and fry the onion until golden brown. Add the turmeric, split peas and water, bring to the boil, then reduce the heat and simmer for 20 minutes.
Grate the other onion into a bowl, add the minced beef and seasoning and mix well. Using your hands, form the mixture into small balls, about the size of walnuts. Carefully add to the pan and simmer for 10 minutes. Add the rice, then stir in the parsley, coriander, and chives and simmer for about 30 minutes, until the rice is tender, stirring frequently.
Melt the butter in a small pan and gently fry the garlic. Add the mint, stir briefly and sprinkle over the soup with the saffron, if using. Spoon the soup into warmed serving dishes and serve with yogurt and naan bread.
Monday, September 13, 2010
Saturday, September 4, 2010
- In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
- Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
- Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.
Thursday, September 2, 2010
Potato leek soup is so easy to make and delicious too. This recipe can be prepared in 40 minutes or less.
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 lbs potatoes, peeled, diced into 1/2 inch pieces
- Marjoram - dash
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce
- Salt & Pepper
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Tuesday, August 31, 2010
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs beef shank -- cut in pieces 3 quarts water 1 large onion -- diced 1 T salt 1/2 t thyme 1/2 cup split peas 6 medium carrots, peeled -- sliced in 1" pieces 3 medium tomatoes, peeled -- seeded/chop coarsley 1 1/2 cups whole kernel corn -- fresh or frozen 8 small onions 1 large potato -- peeled/cubed 1 cup fresh spinach -- chopped 1 cup fresh green beans, broken -- in small pieces 1 cup fresh green peas 1 cup fresh lima beans 1 cup tomato ketchup 2 T fresh parsley chopped -Arrange the pieces of beef shank in the bottom of a large kettle. Cover with the water:
-add the diced onion, salt, and thyme, and bring to a boil.
-Skim the fat from the surface of the soup and when no more appears, ad
d the split peas, cover the kettle and simmer over low heat for 4 hours. Remove the shank bones. -Cut the meat off the bones and return to the kettle. Discard bones.
-Add the rest of the vegetables to the soup mixture,cover and simmer an additional 30 minutes or until the vegetables are tender. Adjust the seasoning.
Sunday, August 29, 2010
Miso Soup Recipe
Miso Choice: This time around I used an organic white miso, but I'd encourage you to experiment with a range of misos.
3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes
Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.
Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.
Saturday, August 28, 2010
- 1 tablespoon minced ginger
- 3 cups chopped strawberries
- 2 cups chopped pineapple
- 1 1/2 cups chopped mango
- 2 pieces lemon peel
- 2 pieces lime peel
- 2 pieces orange peel
- 4 cups water
- 1 1/2 cups sugar
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 cup blueberries
- Mint sprigs, for garnish
Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.
Things You'll Need:
- 2 tablespoons of extra virgin olive oil
- 5 potatoes, peeled and cubed
- 5 carrots, chopped
- half pound of fresh green beans
- 2 cups uncooked elbow macaroni
- 4 cloves of diced garlic
- 1 (6 ounce) can of tomato paste
- 1 (15 ounce) can of kidney beans, drained and rinsed
- 1 (14 ounce) can of vegetable broth
- 2 cups of water
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons of italian seasoning (can be found in the spices section, includes