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Posts Tagged ‘Onion’

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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If you are looking for a nice comfort meal that will satisfy you and your loved ones then you need to look no longer.

Because this is the right thing for you.

I just know it.

It’s Chicken Parmesan.

A flavorful combination of chicken, tomato sauce and cheese.

The best thing ever!
 
 

Here are the ingredients.
 
 

1. We are going to start by preparing the tomato sauce.

First, grate one half of the onion and place it into a medium saucepan.

It sounds like a strange thing to do – to grate an onion – but doing so will create smaller onion pieces and release more of the onion’s juices.

But then, you know how it works – rules are made to be broken. So if you don’t feel like grating it, then just give it a good chop.
 
 

2. Pour two tablespoons of olive oil into the onions and place the saucepan over medium-high heat.
 
 

3. Heat the mixture up and let the onions saute for about 2-3 minutes.
 
 

4. Peel the cloves of garlic, press them and add them into the saucepan.

If you don’t have a press then just mince the garlic finely.
 

5. Cook until fragrant – for about one minute.
 
 

6. Then add the tomatoes.
 
 

7. Add the oregano, salt and sugar.
 

8. Bring to a simmer. Then reduce the heat to maintain the simmer.
 

9. Cook uncovered for about 10-12 minutes.
 
 

Meanwhile, we can prepare the chicken.

 

10. Preheat the oven to 400 °F (200 °C).
 

11. Rinse the chicken breasts under cold running water and pat dry – this is the thing I just always do, probably because my Mom said so.
 

12. Working one at a time, place a chicken cutlet between two layers of plastic wrap (or wax paper).

With a meat pounder, pound the chicken pieces to flatten them to an even thickness – between 1/4 – 1/2 inch (0.6 – 1 cm).

If you don’t have a meat pounder, you can use a rubber mallet, an empty wine bottle or a heavy rolling pin.

Working in kitchen can be a lot of fun sometimes.
 
 

13. Salt the chicken pieces generously.
 
 

14. Now we need two bowls.

In one bowl whisk together the eggs.
 
 

15. And in the second bowl mix together one half of the Parmesan cheese (grated) and  the breadcrumbs.
 
 

16. Heat 1/4 cup of olive oil in a large pan over medium-high heat.
 

17. Dredge the chicken pieces (one piece at a time) first in the egg mixture…
 
 

18. …and then in the breadcrumbs.

I like to use tongs or two forks to do this.

Or both if I feel especially mischievous.
 
 

19. Then lay the pieces in the hot pan.
 
 

20. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.
 
 

21. Spread about 3/4 of the tomato sauce over the bottom of a 9×13 inch (23×33 cm) casserole pan or baking dish.
 

22. Once the cutlets are nicely browned on both sides, arrange them on top of the tomato sauce.
 
 

23. Spoon the rest of the tomato sauce over each of the cutlets.
 

24. Slice the basil leaves roughly and sprinkle them over the sauce.

Me love basil!

Me have my own plant!

Me is happy to have my own plant!
 
 

25. Grate (or slice) the mozzarella (or Edam cheese) thinly…
 
 

26. …and place the slices on top.
 

27. Sprinkle the whole dish with the rest (1/2 cup – 50 grams) of the Parmesan cheese.
 
 

28. Bake for about 20-25 minutes.
 
 

Oh my!
 
 

Serve this scrumptious meal with spaghetti and the remaining sauce.

Or… mm… in a large roll.

And most importantly – enjoy, dear friends!
 

(This recipe was adapted from SimplyRecipes.com.)
 

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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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When summer comes to an end and the first signs of fall start to show I begin to think differently.

All that my brain is able to come up with is dreaming about large, comfy sofas, soft, cuddly blankets, great books to read, heart-touching movies to watch and – AND – warm cups of soup to eat.

(And, pssst, mulled wine, too.)

For me, that is perfection.

And because I’m not only a hermit but also a photography freak, I’ll be showing you all the yummy soups and all the other comfort dishes that this magical season inspires me to prepare.

Please don’t you get scared by the words ‘hermit’ and ‘freak’ that I’ve just used in the previous sentence.

I don’t really mean them literally.

Hm.

But you know what?

I think I do…

I think I do mean them literally.
 
 

These are the ingredients that I’ve gathered to prepare this wonderful soup.

The soup is thick, flavorful, comforting, soul-warming and satisfying – who on Earth would be able to say no to that?

I ask.
 

Would you like to see how I made it?

Well, come and have a look – I’ll be more than happy to show you!
 
 

1. First, peel, wash and dice up the potatoes.

To dice the potatoes, cut them in half, then place each half face down on your cutting board and slice it into half again horizontally. Continue and cut it into strips lengthwise and, holding the strip together, slice across them to achieve these cute little dices.
 
 

2. Throw the potato dices into a pot.
 
 

3. Wash and slice the celery stalks.

Please, please, don’t omit these. You’ll be amazed by how much flavor they add to the soup. They pretty much make up for the homely feeling that this soup delivers.

And if you happen to buy celery stalks along with the root, just like I did, then you can use the root in this delicious Tuna Sandwich.
 
 

4. Grab the onion, peel it and chop it finely.

Chop, chop, chop.

A yellow nail polish is not necessary in the whole process, though it might help a little. I just don’t now how yet.
 
 

5. Add the onions and the celery to the pot.
 
 

6. Peel the garlic cloves and press them into the pot.
 
 


 
 

7. These are basil leaves.

I’ve bought a basil plant recently and can’t get enough of it.

There’s nothing like the smell of fresh basil – it is strong and sweet and bright. And that brightness exactly works perfectly in thick soups to ‘lift’ and balance the taste.
 
 

8. Finally, add the chicken broth and place the pot over medium heat.

Let cook until all the ingredients are soft – this process should take about 15 minutes.
 
 

9. In the meantime, in a saucepan or a pan, melt the butter.
 
 

10. When the melted butter starts to sizzle, stir in the flour to make a roux.

Cook the roux for a minute or two, stirring every few seconds so it doesn’t brown.
 
 

11. Pour in milk at once while stirring.

Continue to heat over medium-low heat, stirring constantly with a wooden spoon or a whisk, until the milk mixture is thick and bubbly.
 
 

12. Using an immersion blender, carefully process the potato-vegetable mixture in the pot until the mixture is smooth.
 
 

13. Pour thickened milk mixture into the potato mixture.
 
 

14. And give it all one more stir.

If the mixture is very thick, add additional broth till desired consistency is reached.

Taste for seasonings and add salt and pepper to adjust.
 
 

This is beyond delicious.

Try it, you’ll be happy.

Enjoy, dear friends.

Love,

Petra

(This recipe was adapted from Eat Real.)
 

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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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