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About Me
- Maria
- Ok. I love to cook! So does Telly. We both have iPhones and basically use the phone for taking pictures of our food! Seriously, I am a pediatric nurse. In my 15 years of practice I have seen the sickest of the sick. What I have seen has prompted me to study Complementary and Alternative Medicine in a hopes to integrate what I learn with what I already know. I have recently received a Diploma in Holistic Health Practice from American College of Healthcare Sciences in Portland, OR (accredited on-line) and am currently working on a Masters in CAM. I think what is most important is nutrition and how it affects our health. Oh yeah, Telly's my brother and Nicole is his wife. They are West Coast, I am East Coast; but we are all Foodies! Vegetarian Foodies that is. Telly and Nicole are wine specialists. They own a restaurant and just recently sold a Greek Wine Bar in San Fransisco. Be prepared to drool!
Telly's Red Lentil Stew
Telly's Red Lentil Stew
Red Lentil Stew served over white basmati rice (Indian and Aegean versions)
For the lentils
1 cup red lentils (rinsed)
6-8 cups of water (approximately)
1 medium to large white or yellow onion chopped
2-3 medium carrots chopped
1/2 -1 bunch of swiss chard chopped
3 cloves of garlic sliced
2 tbsp. of ghee or 4 tbs. olive oil
1 teaspoon of tumeric
1 teaspoon of cumin
1 teaspoon of coriander
1 – 2 bay leaves
salt to taste
pepper to taste
1/2 – 1 teaspoon curry (optional)
dash of cayenne pepper
dash of apple cider vinegar or rice wine vinegar
(if neither vinegars are available a touch of lemon juice will work)
1/2 cup chopped fresh mint (for Aegean version)
for the rice
1 cup of white basmati rice or 1 cup of plain white rice
2 cups of water
salt
pepper
ghee, butter, or olive oil
In a medium pan heat the ghee or olive oil and sautee the onions and carrots until translucent and starting to brown, add the water and stir, then add the lentils. Add all of the spices at this time. Bring the lentils to a boil and let boil for about one minute then lower to medium heat, just above a simmer. Add the swiss-chard and garlic at this time. Cook the lentils for approximately 45 minutes until soft and they look like they have been slightly pureed. At this time you can finish with another tablespoon of ghee, butter, or olive oil (depending upon taste) and a dash of vinegar. The lentils can be served over basmati rice as a meal or alone as a hearty soup/stew. You can also top with fresh yogurt (yogurt can be diluted and spiced if preferred) and/or extra virgin olive oil and fresh parsley.
For an Aegean version of these lentils, simply omit the spices and use olive oil instead of butter or ghee. Ten minutes prior to finishing the lentils stir in 1/2 cup of chopped mint and save some for a little garnish. (swiss-chard is optional for this version)
Cooking the rice
Rinse the rice. In a small sauce pan add the rice, two cups of water, olive oil, butter, or ghee, salt and pepper. Bring rice to a boil stirring once or twice in the process. Once the rice is at a boil lower to LOW and cover. Let simmer for about twenty minutes until done. When finished let stand for a few minutes then fluff with a fork and serve.
For the lentils
1 cup red lentils (rinsed)
6-8 cups of water (approximately)
1 medium to large white or yellow onion chopped
2-3 medium carrots chopped
1/2 -1 bunch of swiss chard chopped
3 cloves of garlic sliced
2 tbsp. of ghee or 4 tbs. olive oil
1 teaspoon of tumeric
1 teaspoon of cumin
1 teaspoon of coriander
1 – 2 bay leaves
salt to taste
pepper to taste
1/2 – 1 teaspoon curry (optional)
dash of cayenne pepper
dash of apple cider vinegar or rice wine vinegar
(if neither vinegars are available a touch of lemon juice will work)
1/2 cup chopped fresh mint (for Aegean version)
for the rice
1 cup of white basmati rice or 1 cup of plain white rice
2 cups of water
salt
pepper
ghee, butter, or olive oil
In a medium pan heat the ghee or olive oil and sautee the onions and carrots until translucent and starting to brown, add the water and stir, then add the lentils. Add all of the spices at this time. Bring the lentils to a boil and let boil for about one minute then lower to medium heat, just above a simmer. Add the swiss-chard and garlic at this time. Cook the lentils for approximately 45 minutes until soft and they look like they have been slightly pureed. At this time you can finish with another tablespoon of ghee, butter, or olive oil (depending upon taste) and a dash of vinegar. The lentils can be served over basmati rice as a meal or alone as a hearty soup/stew. You can also top with fresh yogurt (yogurt can be diluted and spiced if preferred) and/or extra virgin olive oil and fresh parsley.
For an Aegean version of these lentils, simply omit the spices and use olive oil instead of butter or ghee. Ten minutes prior to finishing the lentils stir in 1/2 cup of chopped mint and save some for a little garnish. (swiss-chard is optional for this version)
Cooking the rice
Rinse the rice. In a small sauce pan add the rice, two cups of water, olive oil, butter, or ghee, salt and pepper. Bring rice to a boil stirring once or twice in the process. Once the rice is at a boil lower to LOW and cover. Let simmer for about twenty minutes until done. When finished let stand for a few minutes then fluff with a fork and serve.
Soup Base
Add Spinach!
Polenta Revisited!
Curried vegetable Polenta topped with Arugula Salad and finished with a Cumin Yogurt Dressing, lunch yesterday. Caio, Telly
Nicole's Pesto!
She's such a Veggie Head.
Rice!
Most of the world eats it! Just add veggies.
Posts
Cabbage Saute
Basic Soup Base with Onions, Garlic, Olive Oil, and Carrots
Lentils
Soup Base, Add Lentils
Followers
Baked Butternut Squash
Drizzled with Olive Oil and seasoned with Fresh Sage
Black Bean Soup
Vary the amount of spices in this to suit your taste. I used the minimum amounts given, Salt after beans are fully cooked.
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped (optional)
3 cups black beans
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 medium diced tomatoes
4-5 cups water
1 cup fresh or frozen corn kernels (optional)
lime wedges
In a large pot, sauté the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Add a spoonful of sour cream and salsa fresca. Makes 4-6 servings.
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped (optional)
3 cups black beans
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 medium diced tomatoes
4-5 cups water
1 cup fresh or frozen corn kernels (optional)
lime wedges
In a large pot, sauté the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Add a spoonful of sour cream and salsa fresca. Makes 4-6 servings.
Labels
Nutrimill Grain Mill
Grind whole grains at home for fresh flour.
Blog Archive
Me
Telly and Nicole
Visiting me in South Carolina
My Favorite Books
- Foods That Heal by Bernard Jensen
- Peter Reinhart's Whole Drain Breads
- The Food Revolution
- The China Study
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