July 1, 2024 / Lyn Jones / 0 Comments
My favorite lentil soup, hearty, full of vegetables, and exotic spices. Serves 12
Ingredients:
3 Tab olive oil
1.5 cups onions, chopped
2 cups celery, sliced
6 cloves garlic, crushed & roughly chopped
1 Tab ground coriander
1 Tab ground cumin
1 tsp. cinnamon
1/2 tsp. cloves
1/4 – 1/2 tsp. cayenne (optional)
1 Tab thyme
1 Tab oregano
2 tsp. mint leaves (optional)
500g each of sliced carrots & parsnips
500g turkey mince (or lamb)
500g lentils
1 (28-oz.) can diced tomatoes, undrained
1 cup V-8 juice
5-6 cups chicken or vegetable broth
1 medium bunch of kale
1 handful of roughly chopped cilantro (or fresh mint )
1. Heat a large soup pot. Add the olive oil, onion & celery: saute for about 5 minutes. Add the coriander, cumin, & garlic and saute 3 minutes. (sauteing brings out the flavor of coriander & cumin).
2. Add the carrots, parsnips & turkey and saute a few minutes, then the rest of the ingredients, except for the cilantro. Season. Bring to a boil, then reduce to a brisk simmer. Skim any foam.
Cook with the lid on to keep it from getting too dry, for about 40-45 minutes, until lentils & vegies are tender.
3. Just before serving stir in the cilantro. Serve with rice, couscous or quinoa.
July 1, 2024 / Lyn Jones / 0 Comments
Because it’s a mild curry that’s more about flavour than heat, butter chicken is probably the most popular curry dish in the world. Serves 4
Ingredients
2 Tab oil
2 Tab butter
1 onion, finely chopped
3 cloves garlic, crushed
1 Tab grated ginger
2 tsp chilli powder
¼ tsp ground cloves
2 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
4 green cardamom pods, bruised
4 to 6 curry leaves – dehydrate first
1 can 410g chopped tomatoes
½ tsp brown sugar
4 chicken breast fillets diced
⅔ cup cream or plain yoghurt
4 fresh tomatoes, diced
3 Tab coriander, chopped
50g ground almonds
Salt and pepper to taste
Sambals if liked – chopped extra vegies combined, banana in small bowls
1. Heat oil & butter in a large saucepan over a low heat, add onion and cook until onions soften.
Add garlic, ginger, chilli powder and spices and stir for a minute or two until fragrant.
2. Add tomatoes and sugar and simmer for about 15 minutes. Add diced chicken and simmer on a low heat until cooked through – about 30 mins
3. Stir through cream, seasoning, coriander and ground almonds. Serve with basmati rice and sambals
Notes:
Keep in mind curry develops more flavour the day after making it, so try make a little more for a light lunch the next day.
(from website https://www.cookingclue.com/ – looks like a good resource on how to cook!)