BOOKS AND SPOONS
  • Home
  • Books
  • Spoons
  • About
  • Contact
  • Home
  • Books
  • Spoons
  • About
  • Contact

Recipe for CHUNKY CHICKEN SOUP WITH ROOT VEGETABLES

14/2/2019

0 Comments

 
Homemade Chicken soup with Root Vegetables with oriental spices​
Click here for the recipe for the Oat Rolls​
Picture
Picture

  • ​350 g / 12 oz Cubed Chicken Breast
  • Curry
  • Chili powder
  • Curcuma
  • Ginger powder
  • Salt + Pepper
  • 1 bulb Chinese Garlic, chopped fine
  • 1 Red Onion, chopped small
  • 1 large red Bell Pepper, chopped small
  • 1 medium Sweet Potato, peeled and cut in cubes 
  • 3 large Carrots, peeled and thinly sliced
  • 6 medium potatoes, peeled and cut in cubes
  • 1 can/tetra Kidney beans, rinsed
  • 7 dl / 3 cups Vegetable stock
  1. Wash and prepare the vegetables as directed
  2. In a large soup pot brown the pieces of chicken
  3. When the chicken has nice coloring, season the chicken with the spices listed ( ~ 1 tsp of Curry, Chili, and salt, 0,5 tsp Curcuma, Ginger, and black pepper)
  4. Add prepared garlic, onions, and Bell Pepper and stir well, let cook for about  5-7minutes
  5. Add sweet potato, potatoes, and carrots with the rinsed beans and the vegetable stock and let it cook for 30 to 40 minutes until the root vegetables are getting done and tender
  6. Check the seasoning and add spices if necessary (remember that potatoes require more seasoning than most vegetables)
  7. Serve the chunky soup with fresh bread

Picture
Picture
Picture
Picture
Picture
Picture


0 Comments

Recipe For CHICKEN AND BLUE BRIE CASSEROLE

6/2/2019

0 Comments

 
Picture
​One of my favorite comfort food casseroles that I used to make a lot while I was a student because it is relatively inexpensive, it comes together fast, and it is even better when heated up in a pan for the next time. Enjoy.
  • 11 oz / 300 g chicken tenders marinated in one tablespoon of honey
  • 10 oz / 300 g of cut root veggies (carrots, parsnip)
  • 1/2 cup of chopped onion
  • 1/4 cup of chopped celery
  • 1 tsp salt 
  • 1/2 tsp pepper 
  • 1 tsp powdered paprika
  • 1/4 tsp ginger
  • 2 Tbls Blue Brie (regular blue cheese works as well) 
  • 1 cup of short rice
  • 5 dl vegetable stock
  1. Set the marinated chicken on the bottom of the casserole dish
  2. Mix all the cut vegetables together and mix in the seasonings listed. Set the vegetables in the casserole dish on top of the chicken. 
  3. Cut small pieces of the blue cheese and evenly place over the vegetables
  4. Evenly distribute the rice on the casserole dish on top of the rest of the ingredients. 
  5. Carefully pour the vegetable stock into the casserole dish. 
  6. Set in 375F/180C oven for 45 minutes or until done.
Picture
Picture
Picture
Picture
Picture
Picture
Picture
0 Comments

Recipe for a Kale & Bacon Soup

29/12/2018

0 Comments

 
Picture
Picture
  • 100g / 3,5 oz streaky bacon, diced
  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 2 stalks of celery, chopped
  • 1 Leek, chopped
  • 2 carrots, peeled and chopped
  • 1 red paprika, chopped
  • 1 cup of peas and corn mix (frozen is ok)
  • 200g kale, stalks discarded, leaves chopped
  • 1 L vegetable stock, heated
  • salt and pepper to the taste
Picture
  1. Cut the bacon and start frying it in a large soup kettle
  2. Prepare all the vegetables as directed
  3. Add the chopped onions, celery, and leeks into the kettle with fried bacon bits
  4. Add minced garlic and mix well
  5. Add chopped carrots, paprika, and the frozen peas mixing well 
  6. Add the vegetable stock and let it come to simmer, cooking until the carrots are nearly done
  7. Add the chopped kale leaves, and let it simmer until done (about 5 - 7 minutes)
  8. Check the flavor, and adjust with salt and pepper as needed
Serve with freshly baked rolls or artisan bread

* To make a more hearty soup, you can add small chopped potatoes or dry lentils into the mix of vegetables. 
** You can leave the bacon out and use olive oil instead, but the flavor needs to be adjusted as well.
Picture
Picture
Picture
Picture
0 Comments

Recipe for BUTTERNUT SQUASH SOUP

12/12/2018

0 Comments

 
Picture
Picture
  • 1 butternut squash
  • 1 large sweet potato
  • olive oil
  • 1 cup of cream
  • 2 TBSP honey
  • 2 cups of vegetable stock
  • 1 red onion
  • 1 Chinese  garlic
  • salt 
  • pepper 
  • cinnamon
  • nutmeg
  1. Heat the oven on 180 C/ 350 F
  2. Wash the squash and sweet potato
  3. Cut them in lengthwise
  4. Scrape the seeds off from the squash with a spoons
  5. Rub the cut sides with olive oil, sprinkle with salt and pepper
  6. Set the vegetables on a cookie sheet with the cut sides down and put into the oven
  7. Roast them for an hour or until done
  8. Chop the onion and garlic and saute in a stainless steel kettle
  9. Scrape the roasted vegetable 'meat' into a kettle
  10. Add the rest of the ingredients except the spices
  11. Mix with a stick mixer until smooth
  12. Add the spices to taste and mix well 
  13. Serve with artisan bread 
~ FOUR SERVINGS
​
*the cream can be substituted with coconut milk, the flavor will be different yet still delicious
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
0 Comments

BOOKS & SPOONS RECIPE FOR FOUR CHEESE HAM CASSEROLE

25/10/2018

0 Comments

 
Picture
A quick and easy casserole that can be made in a large batch, making multiple casseroles at once, and freeze the ones you are not using on the day. Meal prep for the days when you need some backup and when preparing a dinner is not your first priority. 
Just half bake (take out of the oven after 30 minutes or so) the casseroles you are freezing, cool them off completely, label them and put into a freezer. When you are ready to use the frozen casserole, take it out of the freezer the night before into the fridge to defrost, and the following day, bake it for about 45 minutes until bubbling. 

FOUR CHEESE HAM CASSEROLE

  • 1 lb / 500 g Potatoes, peeled and cut julienne or the "matchstick cut"
  • 4 oz / 100 g Carrots, peeled and cut julienne or the "matchstick cut"
  • 1/2 Leeks, thinly slices
  • 1 Onion,  chopped fine
  • 4 oz / 100 g Rutabaga, peeled and cut julienne or the "matchstick cut"
  • 2 cups of Ham, cut julienne
  • 4 oz / 100 g Parsnip, peeled and cut julienne or the "matchstick cut"
  • 2 cups Cream
  • 1 TBLS Pepper, to taste
  • 2 cups Cheese - shredded Parmesan, crumbled Blue Cheese, and shredded Gouda one cup all together, and one cup of shredded Cheddar
Picture
Picture
  1. Heat the oven to 180 C / 350 F
  2. Prepare the vegetables as directed, cut the ham, shred the hard cheeses and crumble the blue cheese, mix the pepper with the cream. [2.1.1 The cheeses in the dish are salty and should be enough to flavor the casseroles. If you desire to add salt, be very careful not to make it too salty] [2.1.2.  You might be able to find these products in your local grocery store made ready to use, in the freezer aisle for the vegetables, if you need a quick fix for a dinner] 
  3. Mix all the peeled and cut vegetables together
  4. Add the crumbled blue cheese, shredded Parmesan and Gouda and mix
  5. Divide the mix into the casserole pans
  6. Pour the peppered cream on top of the vegetables in the casserole pans
  7. Sprinkle the Cheddar on top of the casserole
  8. Bake the dish in the oven for about 50 to 60 minutes until done and nicely browned on the top
  9. Serve with a fresh salad on the side
Picture
Picture
Picture
Picture
Picture
Picture
Picture

0 Comments

Recipe for CHEESECAKE FILLED BAKED APPLES

12/10/2018

0 Comments

 
  • 6 large, hard, sour apples
  • 1 container (180 g/6 oz) of cream cheese
  • 2 Tbsp sugar
  • 1 tsp of corn starch (Maizena)
  • 1tl vanilla 
  • 1tl cinnamon
  • 1 egg
  • 1 / 2dl of pecan nuts, chopped
  • approx. 1 dl caramel sauce
  • 1-2 sugar cookies
Picture
Picture
Picture
  1. Cut the top off the apples 
  2. Engrave the apple seeds with a knife and a spoon if needed. Do not make the hole go through the apple [picture]
  3. Mix cream cheese, sugar, cornstarch, vanilla, cinnamon, and egg together.
  4. Fill apples with cream cheese filling using a piping bag 
  5. Finish the chopped pecans 
  6. Drizzle with the caramel sauce (approx. 1/2 tbsp/apple).
  7. Bake oven dishes at 200C / 390F on the lower part of the oven for about 30 minutes.
When the apples are ready:
  1. Crush the sugar cookies.
  2. Drizzle rest of the caramel sauce on the of the apples
  3. Sprinkle the sugar cookie dust on the surface of the apples.
  4. Can be served with vanilla sauce, fresh whipped cream or other like product if desired.
Picture
Picture
Picture
Picture
Picture
0 Comments

May 25th, 2018

25/5/2018

0 Comments

 
I have gotten some inquiries why there haven't been a regular food blog posts this spring. 
I knew some of this was coming about, there have been a couple of milestone birthdays in my immediate family that has taken some celebration time, family time, and travel time, so yes, I have been a bit absent. 
Also, after ten years of living in my downtown home in our capital city, the whole building was sold to a developer and I am packing, getting ready to move, taking care of my disabled body so that I will not over-tax it during this stressful time while trying to find a new home.
I knew most of these things were coming up this year, so I have been planning for them ahead of time. But that does not mean I will stop blogging, nope. While I might not be developing and testing new recipes this summer, there will be lots of food inspiration and meal ideas still coming to your way. And for the past four summers, I have been posting lots of great seasonal recipes, so I will be reminding you all of those tasty tidbits on the social media with direct links. There is also the 'search' bar where you can find your favorite recipes by putting in your own keywords.
So I will be around, a lot, this summer, even if there might not be that many new recipes posted as there have been in the previous years. 
So for the new chapters in life and great summers, I'll say
~ Cheers!
0 Comments

Books & Spoons Recipe for PEACHY BOURBON PORK

1/5/2018

0 Comments

 

PEACHY BOURBON PORK

Picture
Picture
Picture
  • 500 g / 1 lb Pork file
  • 1 Bulb of Chinese garlic
  • 2 Springs or 1 tsp of Rosemary
  • 1/2 tsp of Paprika
  • 1 TBSP of Butter
  • 1 Tin of preserved Peaches
  • 50 ml /1,5 oz of Bourbon ( I used Jameson)
Picture
Picture
Picture
  1. Set oven to 175 C / 350 F
  2. Chop the garlic
  3. Chop the rosemary
  4. Drain and cube the peaches
  5. In a hot dutch oven (or a skillet) drop the butter on it and let it melt, roast the garlic and the rosemary in the hot pan. 
  6. When nice color, quickly sear the pork chops on both sides for the color and take off the heat.
  7. Sprinkle with the paprika
  8. Mix the bourbon and peaches and set them in the bottom of the dutch oven so that the pork is laying on the top.
  9. Put into the oven and let them cook until the pork is done, about 25-35 minutes depending on your oven.
  10. Serve with rice and a fresh salad on the side

0 Comments

Books & Spoons Recipe for SWEET POTATO & BLACK BEAN CASSEROLE

27/4/2018

0 Comments

 

SWEET POTATO & BLACK BEAN CASSEROLE

Picture
Picture
Picture
  • 600 g of sweet potatoes (1,3 lb)
  • 1 TBSP butter to coat the pan with
  • 2 tablespoons of olive oil
  • 1 tsp salt
  • 150 g of grated cheese

The Bean Mix
  • 1 tetra/can of preserved black beans (400 g)
  • 1 TBSP of olive oil
  • 1 tsp of salt
  • 0.5 tsp of thyme
  • 0.5 tsp of basil
  • 0.5 tsp freshly ground black pepper
Picture
  1. Heat the oven to 225C/435F degrees. 
  2. Prepare the Bean Mix
  3. Pour the preserved black beans into the sieve. 
  4. Rinse the beans with cold water and drip-dry them 
  5. Put the beans in a bowl and season with oil and spices. Set it aside.
  6. Peel the sweet potatoes and split them in half lengthwise. 
  7. Put the cutting surface on the cutting board and slice the sweet potatoes as thinly as possible with a sharp knife.
  8. Grease the casserole pan with the butter
  9. Lay the sweet potato pieces into the casserole pan.
  10. Pour the bean mixture over and in between the sweet potato slices 
  11. Sprinkle the casserole with olive oil and salt.
  12. Bake at the bottom of the oven for 20 - 30 minutes 
  13. Add the grated cheese and bake for another 10 - 15 minutes until cheese has melted and obtained a beautiful color.
Picture
Picture
Picture
This dish is not only delicious but it also looked so nice. It is a side dish, but I used it as the main course and with some steamed vegetables and a green salad on the side it was a filling and lovely meal.
Couple of notes to go with it:
- I would use half a sweet potato per serving for a side dish and a whole if used as a main course if that gives you a better visual how much you need
- If you have a mandoline, it is a perfect tool to cut the sweet potatoes with.
- The time in the oven is depended on the thickness of your sweet potato slices. Make sure the potatoes are done before serving.
- Interlocking the pieces of sweet potatoes makes the casserole not only look nice, it also makes the sweet potatoes cook faster.
- If the cheese you use is very salty, be careful with the amount of salt you use on top of the casserole before the first baking.
I really liked the subtle flavors of the herbs with the beans and sweet potatoes. I saw a picture of a dish like this on the internet, and I had to try to re-create it, and I admit, I was happy with the results. I hope you are as well.
'Till next time
~ Cheers!
0 Comments

Books & Spoons Recipe for ORANGE CHICKEN

23/4/2018

0 Comments

 

ORANGE CHICKEN WITH BALSAMIC VINEGAR 

Picture
Picture
Picture
Picture
  • 2 Large chicken breasts, thinly sliced or divided into two lengthwise
  • Salt and freshly ground black pepper
  • 2 TBSP of olive oil
  • 3 TBSP white or black balsamic vinegar 
  • 2 TBSP orange zest
  • 1 1/2 dl (1 cup) freshly squeezed orange juice 
  • 1 1/2 dl (1 cup) vegetable stock
  • 1 TBSP Rosemary, chopped fine
  • 1 TBSP honey
  • 2 TBSP butter 
  1. Season the chicken well on all sides with salt and pepper.
  2. Fry the chicken in a pan with the olive oil until it has a nice color on all sides
  3. Add the vinegar, vegetable stock, and orange juice to the pan and bring to a low boil
  4. Add chopped rosemary and orange zest
  5. Allow the mixture to come to a boil again, then reduce heat and continue cooking on a low heat for about 5 minutes.
  6. Spoon the liquid from the pan over the chicken while it is cooking
  7. Add honey and butter to the pan
  8. Continue cooking for about 5 minutes more on a low heat.
  9. Serve the chicken sauce with rice, vegetables, and a green salad.
Picture
Picture
Picture
Picture
Picture
Picture
I saw the funniest thing on Instagram the other day about people wanting just the recipes from a food blog, not the life story of a blogger. "Get to the recipe first"  - well, that's just fine with me, so from now on, I will be posting the recipes at the top of the post, and comment only if there are some notes I wanted to pass on.
If you want to make this tasty dish meat-free, use white, hydrated beans instead of chicken. That will add to the cooking time considerably if the beans are not ready cooked. You can also do this in a slow cooker with the beans, but then leave the honey and butter to be added just minutes before serving. With the chicken, it takes less than 30 minutes to make this dish, so I don't think a slow cooker option is necessary, but if you decide to do that, remember that honey and butter right before getting ready to serve. 
Hope you'll enjoy this quick yet flavor rich dish! 
'Till next time
~ Cheers! 
0 Comments

Books & Spoons Recipe for SPICY CABBAGE STEW

17/4/2018

0 Comments

 
Picture
There seems to be some kind of problem with downloading spring this year. Every time I think now the warmer weather will come, the sun is out, I don't have to have four layers of clothing anymore, and there is snow... But, we deal, and we move on, there's always tomorrow, right?! 
This cabbage stew with pork is a perfect dish to make on those unexpected cold days. It is easy to set going, and then it simmers by itself for a couple of hours at the low heat, letting all the ingredients and flavors to immerse and deepen so you get that deep burning taste of this delightfully delish dish with lots of fiber. 
It is a great meal as it is, or you can serve it with noodles or rice if you so choose to. The vegetables you use on it is up to you, the more colorful, the better, always. I didn't add any liquid to it, what liquid it does have come from the vegetable themselves. I used pork in the stew, but of course, you can make it without it as well. Or use poultry instead. Just check the taste as you let it cook, to make sure it has enough flavor in it. 
As the eternal optimist, I have faith the spring will come, and the sun will shine, and the new, fresh veggies will come to the markets soon... 
'Till next time
~ Cheers! 

Picture
Picture
Picture
Picture

CABBAGE STEW WITH PORK & VEGGIES

  • 300 g/10 oz Pork loin, sliced small
  • 0.5 Cabbage, chopped
  • 1 Yellow Bell pepper, julienned
  • 1 red Bell pepper, julienned
  • 10 ea Mini corn, 
  • 20 ea Green beans
  • 4 Carrots (orange and/or yellow), peeled and julienned
  • 1 Onion, peeled and chopped fine
  • 2 gloves Garlic, chopped fine
  • Olive oil to the pan
  • Spices to taste: salt, pepper, smoked paprika, ground ginger, ground cayenne pepper, turmeric, cinnamon 
  1. Chop the cabbage, onion, and garlic
  2. Slice the pork loin into a thin slices
  3. Brown the pork in olive oil in a big, hot dutch oven, 
  4. Add the chopped onion and garlic
  5. Season with salt and pepper
  6. Add half of the chopped cabbage and let them simmer
  7. Prepare the rest of the vegetable ready to be cooked as directed
  8. Add the rest of the vegetables, a little bit at the time, until all the ingredients are in the dutch oven simmering
  9. Add the seasoning, smoked paprika, ground ginger, ground cayenne pepper, turmeric, cinnamon, salt, pepper, to taste. Be careful with ginger, turmeric, and cinnamon. It is better to add spices several times than put too much at once. 
  10. Let the stew simmer on low heat for an hour or two (great also on a crockpot) if needed, use vegetable bullion as added liquid
  11. Serve as it is with Naan bread or with noodles or rice
0 Comments

BOOKS & SPOONS RECIPE FOR CREAMY SALMON CASSEROLE WITH ROOT VEGETABLES

9/4/2018

0 Comments

 
Picture
To survive a hectic week ahead, I often start my meal planning the previous week by preparing a casserole type of dish that gives me meals for a couple of days if so needed. It takes off the stress of meal planning and prep from the everyday fumble and can be a make or break a deal how the week starts to roll off. To fix the casserole on Sunday while making the Sunday dinner, might be a brilliant idea to save time and stress, but making it on Monday and knowing Tuesday and maybe even Wednesday are already taken care of, you are off to a great week. And, while at it, if it is doable, make two casseroles, and put the other one into the freezer for that really bad, busy, I got no time or desire to cook days that might come ahead of you. 
I have shared many casserole recipes with you over the years so you can just go to the 'search' bar and write casserole in it and it will give you links to the recipes. 

This recipe is an old classic, that I grew up with. It has developed and come more healthy, or colorful, over the years. If you translate the name directly to English 'Temptation' describe it well, as it is a true form of tempting comfort food in a casserole dish that has that creamy, delicious texture and flavor. 
It is easy to make, it does take an hour in the oven, but it is worth that time to wait. You can make it with fish, like here is used salmon. You can use marinated fish, smoked fish, sardines from the can, or pickled fish like gravlax. Or you can use ham, turkey, or chicken if you happen to have leftovers and want to utilize them well. 
For the recipe itself, you can go with just sliced, diced, or julienned potatoes and onions. Or you can get a bit more flavor to it and add a variety of root vegetables. 
Also, you can use just cream like I did this time, or you can add a bit cheese, like Gruyère, that has a creamy and nutty flavor if the cheese is young but more complex flavor if the cheese ages over five months. 
Layering the ingredients you ensure that each bite is filled with the flavors, textures, and the comforting goodness of the tempting casserole.
I hope you are having a fabulous week, that you are enjoying April, and that there is no more snow in your yard... The spring will come! 
'Till next time
~ Cheers

Picture
Picture

CREAMY SALMON CASSEROLE WITH ROOT VEGGIES

  • 2 Baked potatoes
  • 4 Carrots
  • 1 Parsnip
  • 1/2 Leek
  • 1 stalk of Celery
  • 1 Yellow onion
  • 2 -3 dl cream
  • Dask of powdered ginger
  • To taste salt + Pepper 


*If using a salty cheese on the top of the casserole you might not need as much salt in the vegetables.
  1. Wash, peel, and chopped the vegetables into desired shape (sliced, diced, julienned)
  2. Toss the vegetables with the salt, pepper, and the dash of ginger
  3. Set half into the casserole pan
  4. Put a layer of protein (fish, baked ham, cooked turkey, etc) on top of the vegetables. *Omit if making a vegeterian or a sidedish version
  5. Top the dish of with the rest of the vegetables
  6. Pour cream on top of the casserole so that the ingredients are just covered. 
  7. Set in the oven to bake (350F/175C) for about an hour in the middle of the oven.
  8. Half way through, add the optional cheese on top if so desired
  9. Serve with a fresh green salad on the side
0 Comments

Books & Spoons Recipe for BAKED ROOT VEGETABLES WITH CHILI SAUCE

2/4/2018

0 Comments

 
Picture
For a while now I have been playing with an oven dish with root vegetable recipe. I just got back home from visiting my parents and while there, my mom started to tell me about this new root vegetable dish she does... Too funny! 
There are a lot of similarities to the one I had been playing with, so for now, I just share my mom's amazing baked root vegetable dish with sweet and sour chili sauce, that will melt in your mouth but leaves a sweet kind of gentle burn in the aftertaste, like a reminder that you just consumed something delicious. 
This dish was served on the side of some spicy chicken tenders, baked in the oven next to the vegetables. I had some turmeric, smoked paprika, a dash of ginger powdered, another dash of cinnamon, and salt and pepper, mixed with oil and rubbed on the chicken before setting it on the pan and baking it. The pieces of chicken were so large, and the pieces of vegetable small, so that they were done at the same time, in about 45 - 50 minutes in the 350F/175C oven.  
I hope you enjoy this dish, it has all the colors of the spring! Hopefully, the snowing and root veggies will soon change into sunny days and fresh vegetables from the garden... 
'Till next time
~ Cheers!

Picture
Picture

BAKED ROOT VEGETABLES WITH CHILI SAUCE  

  • 8 ea Potatoes, medium sized
  • 8 ea Carrot, medium sized
  • 1 ea Swede
  • 1 ea Parsnip
  • 1 ea Red onion
  • 1 cup of Sweet Chili Sauce
  • Salt + Pepper
  1. Wash and peel the vegetables dicing them into small pieces
  2. Toss the vegetables in the Sweet Chili Sauce, add salt and pepper
  3. Set into an oven pan and let them bake until done, for about 45-50 minutes in 350F/175C oven
0 Comments

Books & Spoons Recipe for AVOCADO TUNA SALAD

9/3/2018

0 Comments

 
Picture
I love how this fresh and filling, colorful avocado-tuna salad worked out. I admit I am not the biggest fan of avocado, but I really did enjoy this salad, and it was good for the next day as well. 
The salad can be used in various ways, even as a filling for a layered sandwich if you chop the ingredients small enough. You can do a fancy setting for a Sunday brunch by serving it from the shell of the avocado with toast, or you can set in a buffet table for a lunch party to be enjoyed with a side of a good artisan bread.  
I hope you enjoy it!
'Till next time
~ Cheers!

Picture
Picture
Picture
Picture
Picture
Picture

AVOCADO TUNA SALAD

  • 1 ea Bell Pepper
  • 8 ea Cherry Tomatoes
  • 2 ea Garlic Cloves
  • 2 ea Spring Onions
  • 1 can of tuna in water
  • 1 ea Avocado
  • 1/2  Lime, juice
  • 1 TBSP Parsley, chopped
  • Salt + Pepper
  1. Chopped the pepper and spring onions into small pieces
  2. Quarter the tomatoes 
  3. Crush the garlic
  4. Cut the avocado into small pieces
  5. Drain the water from the tuna  
  6. Mix the ingredients together with the drained tuna
  7. pour over the lime juice and lightly mix the salad
  8. Season with salt and pepper to the taste 
  9. Springle with the chopped parsley before serving
0 Comments

Books & Spoons Recipe for CHORIZO SOUP WITH LENTILS

1/3/2018

0 Comments

 
Picture
Nothing better in the heart of the winter than a big bowl of soup, that will smooth you all the way to your soul! Soups are a fast and easy way to fill you up, they can be reasonably priced, depending on the ingredients you use, and it is a great way to ease your weekly stress, to make a big pot ahead of time to use for a couple of days after hectic days of life. 
If you have a small household - or for any other number of reasons - those pre-washed and cut vegetable bags many grocery stores sell can actually reduce the prize of the meal, cut the time you prepare the meal considerably, and cut the food waste you produce. Sometimes buying every item of the vegetables and then using just quarter of it, and having the rest in your fridge for a week until you get rid of it, can get costly, and definitely wasteful. Also, these pre-cut bags are a great for the disabled, who can not stand long enough to wash and cut veggies, who have problems holding a knife, or any other obstacles with the food preparation. This is not an ad for anything, I just recently had a conversation with someone who questioned the pre-cut fruits and vegetables being sold, and I just wanted to point out that there actually is a number of reason for people to use them, and they definitely have a great purpose for many. 
So if you need to, or want to, buy pre-cut veggies for this or any other recipe, just so you can cook home, you have my blessing, go forth and cook for your heart content! 
'TIll next time
~ Cheers!

Picture
Picture
Picture
Picture

CHORIZO SOUP WITH LENTILS 

  • 2 cup of Cabbage, chopped
  • 4 Carrots, washed, peeled, shredded 
  • 1 cup Sugar Peas, washed
  • 1 cup of Red Cabbage, chopped
  • 1 Bell Pepper, seeded and cut into small pieces
  • 1/4 Leek, washed and chopped
  • 2 stem Celery, washed and chopped small
  • 12 ea  Cherry tomatoes, quartered
  • 1 Chili pepper seeded and cut small
  • 1 tetra/cup Red lentils, rinsed
  • 2 ea Bay leaf
  • 1/2 tsp Black pepper, whole
  • 0,5 L/1 Quart Vegetable Broth/stock, warm
  • 4 ea Chorizo sausage, cut into pieces and sauteed  
  1. Prepare all the vegetables as directed
  2. In a large pot, saute the vegetables for five minutes
  3. Add the lentils
  4. Add the warm broth until the vegetables are just covered 
  5. Add bay leaves and black peppers
  6. Cut the sausage 
  7. Saute the Chorizo in a separate pan
  8. Add to the soup when the vegetables are nearly cooked
  9. Check the taste of the soup, add salt and other spices if desired
  10. Cook until desired consistency 

Serve with fresh parsley on the top, if desired
You can add noodles to the soup at the end if you want more stew-like consistency
0 Comments
<<Previous
    Picture

    SOCIAL MEDIA

    Picture
    FACEBOOK
    Picture
    PINTEREST
    Picture
    ​TWITTER
    Picture
    BLOGLOVIN
    Picture
    INSTAGRAM