Posted in Recipes
|
Last night's dinner was all of my favorites... and because no one else loved it quite as much as I did, there were lots of leftovers for me today! Jerusalem Lentil Soup (thanks to Mary Fabrikant)
Saute the onion in the butter until soft. Add the drained lentils and stir until they are glazed with the oil. Add the stock and spices and simmer (uncovered) until the lentils have almost disintegrated (about 45 minutes). Remove from heat and cool. Puree with an immersion blender until smooth. Adjust seasoning. Serve with lemon wedges. (This soup freezes well, just don't add the lemon until it's served.) Oatmeal Bread (from More with Less, p. 60) Dissolve 1 tbsp yeast in 1/2 cup warm water. In a large bowl mix:
Pour 2 cups boiling water over oat/flour mixture. Mix well and cool to room temp. When cool, add yeast mixture and 5 cups all-purpose flour. Mix well and knead for 5 minutes. Let rise in oiled bowl for 45-60 minutes (until doubled.) Then punch down, shape into two loaves and place in greased loaf pans. Rise until they reach the top of the pans. Bake in 350 degree oven for 30-40 minutes. To keep tops soft, brush with butter when you take them out of the oven. Whole Beet Skillet (from Simply in Season, p. 254) Cut greens off 4-6 beets, leaving 1 inch of stems on tops. Wash and put in a deep saucepan. Cover with water and boil the beets about 30-40 minutes (until a fork pierces them easily.) Meanwhile, cut stems off leaves. Cut stems into 1 inch pieces and chop leaves. (Keep them separate.) When beats are done, cool in cold water. Saute stems in 1 tbsp butter until softening (about 5 minutes). Add leaves and cook until wilted (2-3 minutes.) Peel beets, slice them and add them to the skillet. Add 1-2 tsp honey, 1-2 tsp of lemon juice, and 1-2 tsp diced, peeled, fresh ginger to skillet. Mix well and serve. |
Comments
|
|
|
|
|
Posted by Anonymous