Wednesday, April 20, 2011

Lentil Soup Mix


 

Prep Time: 5 mins
Total Time: 5 mins

Serves 6

 

 


 

 



Ingredients

·                                 1 1/4 cup(s) lentils
·                                 1/4 cup(s) minced onion, dried
·                                 1/4 cup(s) pepper(s), green sweet, dried
·                                 2 tablespoon parsley, dried
·                                 1 1/2 teaspoon thyme, dried
·                                 1/4 teaspoon pepper, red, crushed


Preparation



1. In an airtight container or re-sealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.


To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, un-drained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.

Tuesday, January 25, 2011

Sailor's Stew (Lobscouse)

Find an original recipe and interesting history at:

http://www.scouser.com/scouse-recipe/












Servings: 6
Ingredients:
• tablespoons olive oil
• 1 1/2 lbs beef or left over meat of any kind, cut into 1 inch cubes
• 3 medium chopped onions
• 3 cups beer
• 3 cups beef stock (made from concentrate cubes)
• 1 teaspoon sea salt
• fresh ground pepper to taste
• 2 bay leaves
• 6 carrots, peeled, sliced
• 6 medium Idaho potatoes, peeled and cut into 1-inch cubes
• 6 tablespoons butter (optional)
• 3 tablespoons chopped green onion tops (optional)

Directions: Cook Time: 2 1/4 hrs

1. Brown meat and cook onions in the butter, stirring occasionally.
2. Add stock, beer, bay leaves, salt and pepper.
3. Cover and simmer for 20 minutes.
4. Add potatoes, sliced carrots and continue to simmer for 2 hours.
5. Mash any remaining pieces of potato, so that you have a thick' gravy' with just a few pieces of potato.
6. Serve in bowl with 1 tablespoon butter on top.
7. Sprinkle with onion tops.

NOTE: This is a great base recipe to clear out all your leftovers.
You can throw the kitchen sink into this recipe.

Sunday, January 16, 2011