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Posts Tagged ‘Fruit and Vegetable’

There are a lot of things that I love about this soup.

First of all, its vibrant color. Just mere looking at it gives me energy.

Then there are the layers of taste – from the soothing and sweet taste of carrots to the funky ones of ginger and curry. They make this soup a true pleasure to eat.

And on top of that all, this soup is in fact a remedy. The carrots have a very high beta-carotene content. They are alkaline, clean acidic blood, and are considered an anti-cancer food. Onions and leek are healing for the lungs.

All-in-all, this lovely soup might come in handy after all the feasting that we’ll be enjoying soon.

 

Here’s the list of ingredients.
 
 

1. First, we need the carrots.
 
 

Dice ’em.
 
 

2. Then grab the onion (if you are a rebel you can use a shallot) and the leek and chop them.

 

3. Dice the potato.

 
 

4. Heat the olive oil over medium heat.

 

5. Throw in the onions, leek and the potato. Sauté for about 5 minutes, stirring occasionally.
 
 

6. Then add the ginger, curry, garlic, chopped parsley and bay leaf.
 
 

7. And cook for about two minutes.
 
 

8. Add the carrots and the vegetable stock. Bring to a boil, reduce heat, and let simmer for 30 minutes, until carrots are very tender.
 
 

9. Remove the soup from heat and discard the bay leaf (don’t be like me, please).
 

10. Puree the soup with a vertical blender until creamy.
 

11. Then taste and add more salt if needed.
 
 

Yum!

This soup is amazing.

Enjoy it, dear friends!

 

(This recipe was adapted from here. The recipe makes about 6 portions and takes about 1 hour to prepare.)
 

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Lentils are my favorite legumes.

My body loves them and craves them very often.

Well, sometimes my body cannot decide between legumes and eggnog. But all-in-all, I really love lentils.

 

I’ve made this particular soup for the first time in my life.

I make lentil soups quite often but not the Indian ones.

The thing is that I had been playing with the idea of making this kind of soup for some time and all I needed and was trying to find were the right Indian spices.

The day I saw Garam Masala and Turmeric in one magical shop my vision was finally free to turn into reality – the yummy Lentil Soup with Indian Spices.

So, here’s what I did and how I improvised…
 
 

These are the ingredients that I’ve used.
 
 

And here they are again.

Mmm, this looks promising.
 
 

1. Firstly, let’s get some chopping done – chop the onion and the chili pepper finely. Then dice up the tomato. And give the garlic cloves a nice fine chop as well.
 
 

2. Rinse the lentils under cold running water. Place them into a pot and cover with water (3 1/2 cups – 870 ml).
 

3. Cook the lentils until just almost ‘fully tender’. We need them to be almost done.

I was using halved red lentils and this process took only about 4 minutes. If you use whole red lentils it might take a little longer. To check how tender the lentils are just eat a few. Easy!

 
 

4. In the meantime, heat the oil in a larger pan or pot.

 

5. Add the mustard seeds and watch the magic happen – they will enjoy the warmth of the oil so much that they will start to pop with joy. As a result, they will taste sweet and nutty.

Let the seeds pop for about 20 seconds.

 

6. Then add the cumin seeds, turmeric and chopped onions.

Cook for about 2 minutes, stirring constantly.
 
 

7. After that, add the garlic. Stir and cook together for about 1 minute.
 
 

8. Add the chopped tomato and chili pepper.

Cook for about 2 minutes, stirring every now and then.
 
 

9. Then add the lentils and their cooking water.

 

10. Add the garam masala powder and salt to taste (I used about 3/4 tsp).

 
 

11. Let come to a boil. Reduce heat and let simmer for about 5 more minutes.
 
 

And that’s it!

This is an unbelievably simple, delicious and quick-to-make soup.

Enjoy, dear friends!

It’s healthy, yummy and good for you.
 

(This recipe makes 3-4 portions and takes about 30 minutes to make.)

Source: Saboot Masoor Masala Dal from ItsLife.in.

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This soup is super yummy.

It’s one of my all-time favorites, actually. This one and a wonderful lentil soup that I am going to prepare for you soon as well.

The vivid and optimistic colors of this soup are a pleasure to look at and its high content of vitamins and fiber means that this gorgeous soup is a powerful health bomb.

Your body will be thankful if you make it.
 
 

These are the ingredients.

 

I’d like to let you know that if you don’t have or can’t find parsley root anywhere there’s no need to pull out your hair. You can replace it with about 3 tablespoons of chopped leaf parsley.

Also the celery root (celeriac) can be replaced with about 3-4 chopped celery stalks.

No problem at all.
 
 

1. To prepare your own delicious bean soup, first rinse the beans, place them in a large bowl and cover with four times their volume of water. Leave the beans to soak for at least 6-8 hours, overnight is even better.

 

2. When the beans are soaked, drain the soaking water and rinse them.
 
 

3. Place the beans into a large pot and add 5 cups (1.25 l) water.
 
 

4. Then add 2 bay leaves and 1/2 teaspoon of salt.

 

5. Bring to a boil, reduce heat to a low simmer, cover and let cook for about 1 hour and 15 minutes or until beans are tender.

The length of this process also depends on the variety of beans you are using. The larger the beans the longer the cooking time. I was using large red beans and they needed about 1 hour and 15 minutes.

 

6. When the beans are cooked remove the bay leaves.
 
 

7. In the meantime (while the beans are cooking), you can prepare your vegetables.

What we have here is the celery root, onion (I am using shallots here because life gets interesting sometimes and you might not find onions in your fridge but you don’t give up on your dream anyway), parsley root, carrot, potato and garlic cloves.
 
 

8. Here are the vegetables again. This time nicely cleaned and sliced, chopped and diced.

The celery and the potato were diced.

The carrot and parsley root were cut in half lengthwise and then sliced into little crescents.

The garlic was sliced and the shallots were chopped finely.

Nice.
 
 

9. Now pour the olive oil into a large pot and heat it until hot.
 
 

10. Add the vegetables (except the garlic).

 

11. Add 1/2 teaspoon of salt and cook your vegetable mixture over medium heat for about 10 minutes, stirring occasionally.
 
 

12. Add the ground cumin, chile powder and garlic. Cook for another 2 minutes, stirring constantly.
 
 

13. Then add the beans along with their cooking liquid, …

 
 

14. … the chicken stock …
 
 

15. … and the lemon juice.

 

16. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until all vegetables are soft.
 
 

And serve.

I like to eat this soup as is or with slices of fresh bread.

It’s so good!

Enjoy, dear friends!

 

(This soup makes 8 cups/2 l and serves 6 hungry people.)
 

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Again, my mother gets the credit for this delicious dish.

My beloved sweet Mom.

It has been a mainstay in our family ever since I can remember.

We love to eat it as a side dish but also as a light main dish served with mashed potatoes or rice.

It’s impressive how well a cauliflower can taste when nicely seasoned, breaded and fried.

This is finger-licking good, my friends!
 
 

Here the list of ingredients.

Would you believe it could be so simple?
 
 

This is a cauliflower.

I am here to tell you all the important things, you know.
 
 

Despite their rather impenetrable-seeming appearance, cauliflowers are actually pretty easy to break down into bite-sized florets.

Here’s how I do it:

1. First, remove the green leaves and then, using a knife, remove the central stem, too.

Now your cauliflower is ready to be easily cut into individual florets.
 
 

2. With your fingers, or using a knife if you want to,  pull the florets apart.

In this recipe, bigger florets work better.
 
 

3. Rinse the florets under cold running water.
 

4. Then place them into a larger pot and add about 2 teaspoons of salt.
 
 

5. Pour in water – we need just enough to cover all the florets.
 
 

6. Cover the pot and place it over medium heat.
 

7. Bring to boil and let cook for about 15 minutes…
 
 

… or until tender when poked with a fork.

But not too tender. The florets should still be firm enough to hold the shape and shouldn’t fall apart. If they get too tender then it’s hard to work with them later.
 
 

8. When the florets are cooked drain them and set aside.
 

9. Pour 1/4 cup (60 ml) of vegetable oil into a larger frying pan and preheat the oil over medium-low heat.
 
 

10. In a medium bowl, whisk the eggs lightly with about 1/2 teaspoon of salt.
 
 

11. Working with one floret at a time, coat it with the egg.
 
 

12. Then place the breadcrumbs in another bowl and roll the egg-covered floret in the breadcrumbs until nicely coated.

 

13. Repeat this process with all the remaining florets.
 
 

14. In batches, put the cauliflower in the preheated pan and fry it. Turn the florets so that they get golden-brown on all sides.

This process takes about 5 minutes.
 
 

Serve as a side dish or as a main dish with mashed potatoes or rice.

Enjoy, dear friends!

 
This recipe yields 3-4 servings and it takes about one hour to prepare it.
 

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I’ve been carrying an idea to prepare a tuna sandwich in my head for quite some time.

Cause I love tuna.

It’s my favorite fish of them all.

Maybe because that’s the only one I eat, actually.

 

Anyway, recently, when making this delish Potato Soup, I ended up with one unused celery root and was looking for a dish that would incorporate it somehow.

Things have come full circle when one of the first recipes that I came across was actually for a Tuna Sandwich.

There was no question about the celery root any more.

Task completed.

Case solved.

What needs to be done, has to be done.

 

When I searched some more I also found out that people have produced about a zillion Tuna Sandwich recipes throughout the history.

It looks like it’s some kind of a popular ritual that we all share and enjoy.

Okay folks, I wanna play this game too and this is my addition…
 
 

Please, meet the ingredients.

They are yummy.
 
 

Let’s start with this handsome buddy, if you don’t mind.

It’s a celery root aka celeriac.

I write about its life story and why it needs your love here.
 
 

1. Slice off the skin of the root, wash it and grate it finely.
 
 

Like this.
 
 

2. Grab one half of red onion and chop it.

It will add a wonderful taste and also a wonderful color to the salad.
 
 

3. Let the onion and the celery make friends in a larger bowl.
 
 

4. Now break the Chinese cabbage into individual leaves, wash them and drain them.
 
 

5. Slice the leaves into thin strips, leaving out the firmer parts.

And I don’t mean fingers here.

Which you should of course leave out.

 
 

6. Then chop the cabbage even more finely and add it into the bowl.
 
 

7. Drain the tuna and throw it in too.
 
 

8. And now the best part (for some of us) – add nice eight heaping tablespoons of mayo.

That amount might sound a little devilish, I agree.

But consider that we are making a lot of sandwiches here – about ten – so it’s kinda all right.

Right?

Are you with me?

 
 

9. Season it with the Worcestershire sauce and mix until combined.

 

10. And then taste it and add some salt if you wish to.
 
 

11. Spread the newly made salad mixture on a bread slice and top with another slice of bread.
 
 

Then have a bite and enter heaven instantly.

It’s beyond delicious!

Enjoy, dear friends.

(This recipe feeds one smaller army – it makes about 10 sandwiches.)
 

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Hi!

I am a Celery Root.

Please, don’t get scared.

I know some roots look much more glamorous than me.

To defend myself let me just say that it’s not easy to grow down there, in the dark soil, with no light at all, not being able to see what you are growing into.

Well, I’ve produced this look.

Once a worm visited me and uttered that I was SO beautiful.

And then they dig you out of the ground and to your sheer horror you find out…

Ugh, never mind.
 
 

Okay, so my beauty is rather unconventional.

But once you slice off my knobby skin, smooth and ivory flesh will surprise you.
 
 

Whether raw or cooked, my taste is unique and subtle.

Much more subtle than the taste of the stalks I was nourishing.

I am also a nutritional goldmine – high in vitamin C, calcium and iron, with lots and lots of beneficial fiber at your service.

Petra said she would turn me into a wonderful Tuna Sandwich.

I love that idea!
 

So can I get a little of your love now?
 

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This week there’s a lot of celebrating going on.

To my astonishment, summer is coming to an end. To say a proper ‘Goodbye’ I’ve decided to prepare this yummilicious summery salad.

Yum-yum!

Second, though one might guess so, fall is slowly breezing its way to our days. Recently, there was a strange click in my brain and suddenly I started to think about mulled wine, The Annual Fall Market and – may heaven forgive me – Christmas.

And all those thoughts felt so good!

Hey! Am I the only one?

HELLO!

Is there anybody out there thinking about Christmas already?

Anyway, to celebrate the arrival of the most flamboyant seasons of them all, I’ve made a wonderful potato soup today. I am posting the recipe soon.

And then, this maniacal site of mine is celebrating its first birthday in a couple of days.

This is just a gorgeous week!

 
 

These are the ingredients that I’ve use to prepare the Tomato and Bean Salad.
 
 

And these are the same ingredients in picture.

 

The story goes like this:

1. First, dice the tomatoes.

Begin by cutting them in half.

You can also seed your tomatoes at this stage (using a little spoon) if you don’t prefer ‘the water’ in your salad.
 
 

Then turn the tomato half face down and slice it horizontally.
 
 

Cut the tomato into strips.
 
 

And finally, hold the strips together and slice across them to have these cute little dices.
 
 

2. Throw the tomato dices into a bowl along with the beans.
 
 

3. Chop the green onions, fresh oregano and basil…

 
 

…and into the bowl they go, as well.

 
 

4. Now let there be some seasoning – add the salt, ground black pepper and fresh lemon juice.
 
 

5. And the olive oil, of course.

Olive oil is healthy and yummy.
 
 

6. Toss all the ingredients gently to mix.
 
 

Serve chilled.

This wonderful salad can be served as is, or with a crunchy toast (or two or five), or with some yummy chicken steak …or any way you really like.

Enjoy, dear friends!

And have a wonderful week!

Love,

Petra

(This recipe was adapted from AppleCrumbles.com.)
 

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