Archive for the ‘food’ Category
I have been eating a lot of bread with olive oil and cheese lately. The groceries here in Brazil have a freshly baked bread that is pretty good. I like to eat it with a salad but the onions in my salad seem to add little flavor and serve more as decoration or a method where in I can say I am not just eating lettuce. Thus I was stimulated to make the onions do more.
- Sautee onions with olive oil. When translucent add a sprinkle of cilantro. Then let cool.
- Put sauteed onions on top of lettuce and add lemon juice and all the oil from your pan.
This changed eating my salads from a chore into a real pleasure.
2/3 cup fresh orange juice
1/2 cup prepared quick-cooking oats
1/2 cup plain 2% reduced-fat Greek yogurt
1 tablespoon flaxseed meal
1 tablespoon honey
1/2 teaspoon grated orange rind
1 large banana, sliced and frozen
1 cup ice cubes
Combine first 7 ingredients in a blender; pulse to combine. Add ice; process until smooth.
What is interesting about this is that you can fry beef on a gas stove top and have minimal smoke.
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One version of Solyanka has a variety of smoked meats.
- Zuchini garlic soup – Zucchini Garlic Soup – makes 1 1/2 quarts
- Olive Oil
- 1 white onion, sliced
- 8 to 9 large cloves garlic, sliced thinly
- 4 medium zucchini, about 1 1/2 pounds
- 4 cups chicken or vegetable broth
- 1/2 teaspoon fresh ginger
- Salt and pepper to taste
Put sliced garlic and onions and sautee in olive oil on medium-low heat for about 10 minutes, or until the onion is soft and translucent.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a
low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree.
Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly
with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the
refrigerator to let the flavors meld.
- This one is a real winner. The ginger counterpoints against a very gentle sweetness from the zuchini
- In the original recipe they call for powdered ginger. I think that would be a huge mistake. The fresh ginger makes this recipe.
I need to use up some vegetables from down on the Crook farm. Thus I am placing these recipes here to hold them until I make and they get their own entries.
- Beef, okra, potato, carrot soup
- Celery soup
- Roasted eggplant soup
- Roasted egglplant and chickpea soup
Beef, Okra, Potato And Carrot Soup
1/2 red onion, diced
2 ribs celery, thinly sliced
1 medium carrot, thinly sliced
3 tablespoons olive oil
1 pound beef stew meat (chuck or round roast), cut into 1/2-inch cubes
3/4 pound okra, cut into bite-sized pieces
3 medium waxy potatoes, cubed
1/2 pound cherry tomatoes, cut in half
5 cups water
2 cloves garlic, minced
1/2 cup finely chopped parsley
2 tablespoons lemon juice
1. Prep the onion, celery and carrot. Heat the olive oil in a large pot over medium heat. When the oil is hot, add the vegetables
and season them with a generous sprinkling of salt and pepper. Cook, stirring occasionally, 8-10 minutes.
2. Meanwhile, prep the beef, okra, potatoes and tomatoes. Season the beef generously all over with salt and pepper. Add these to
the pot and stir. Cook, stirring occasionally, 4-6 more minutes.
3. Add the water and bring the soup to a boil. Immediately reduce to a simmer. Cook, stirring occasionally, until the beef and
potatoes are tender, 20-30 minutes.
4. Stir in the minced garlic, parsley and lemon juice. Add more salt and pepper to taste.
Celery potato Soup
1 large bunch celery with leaves (about 2 pounds)
2 tablespoons olive oil
1 large onion (about 12 ounces), chopped
1 tablespoon fresh thyme leaves
Salt and coarsely ground black pepper
1/2 cup white wine
3 cans (14 to 14 1/4 ounces each) chicken broth (5 1/4 cups)
2 medium all-purpose potatoes (about 6 ounces each), peeled and cut into 1-inch chunks
2 cups water
1. Trim ends from celery stalks. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate.
Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well.
2. In 51/2- to 6-quart saucepot, heat oil over medium heat. Add celery and leaves, onion, thyme, 1/2 teaspoon salt,
and 1/4 teaspoon pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally.
Add wine and cook 2 minutes or until wine is mostly evaporated.
3. Add broth, potatoes, and water to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover
and simmer 10 minutes or until potatoes are very tender.
4. In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape,
and blend very well until pureed. Pour puree into large bowl. Repeat with remaining mixture.
5. Return soup to saucepot; heat through. Ladle soup into tureen; sprinkle with pepper and garnish with celery leaves.
2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
1 small yellow onion, diced medium
2 garlic cloves, unpeeled
6 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
4 cups low-sodium chicken broth or water
Fresh oregano (optional)
Plain yogurt (optional)
Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons of the
olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet,
leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil.
Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly
crunchy, about 35 minutes.
Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture
to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup
is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh
oregano and plain yogurt, if desired.
Potato Leek Soup Recipe
Prep time: 5 minutesCook time: 30 minutesYield: Serves 4-6.
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram – dash
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes.
Check often. Do not brown the leeks.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture
into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste.
Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.