|
Check out my website blog for more tips and recipes.
Winter makes me want to cook soups or stews and have hot foods. Try this delicious lentil soup recipe. Lentil Soup by Norene Gilletz This recipe yields 8-10 servings ( if that's too much for you freeze half of it for another meal.) It freezes well for up to 4 months. I changed the recipe a little bit from the original recipe. Lentils are high in fibre, and protein and low in calories and fat. Lentils have B vitamins and potassium. Enjoy this tasty soup! Ingredients 2 cups dried red lentils 2/3 cup rice (basmati or long-grain) 2 Tbsp Olive Oil 2 large onions, chopped 2 Cloves garlic (about 2tsp minced) 12 cups of chicken or vegetable broth plus 2 cups of water 1 TBsp of ground cumin 1 tsp salt ( to taste) 1/2 tsp freshly ground black pepper 1 TBsp lemon juice (preferably fresh) 1/4 cup minced fresh parsley or 1 Tbsp dried Instructions 1) Rinse the lentils and rice in a strainer. Drain well and set aside. 2) Heat the oil in a large soup pot on medium heat. Add the onions and garlic, sauté until golden, about 5 minutes. Add the broth and water, cumin, lentils and rice. Bring to a boil. Reduce heat, cover partially and simmer for 20-25minutes, stirring occasionally. Add the salt and pepper, lemon juice, and parsley. If too thick, thin with a little water. 3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly. 4) Using either a canister blender or stick blender, puree soup until completely smooth. 5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper. Enjoy as a great starter to a dinner, a light lunch or even a healthy snack. Serves 4-6.
0 Comments
Credit to Elise Burton Ingredients 1Tbsp Olive Oil 1Tbsp Butter 1 Butternut Squash, peeled, seeded & cubed 1 Medium onion, chopped 1tsp Curry Powder 1tsp Brown sugar 1/4 tsp Cayenne Pepper 1/4tsp Nutmeg 4cups Chicken or Vegetable Broth 1/4 35% cream (optional) Salt and pepper to taste Instructions 1) In soup pot, heat oil and butter over medium-high heat. Add in squash, apple, and onion. Season with a pinch of salt and a little pepper. Cook for 5 to 10minutes until squash and apple begin to soften and onion becomes translucent. 2) Add curry powder , brown sugar, cayenne pepper and nutmeg to pot and gently toss with squash mixture. Cook for another 2 to 3 minutes to toast spices. 3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly. 4) Using either a canister blender or stick blender, puree soup until completely smooth. 5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper. Enjoy as a great starter to a dinner, a light lunch or even a healthy snack. Serves 4-6. Summer Strawberry Rhubarb Crisp
by Holly Nilsson Ingredients 3 cups of Rhubarb cut into 1/2" 3 cups of sliced strawberries 1/3 cup plus 3 Tbsp all purpose flour ( could us almond flour) 2/3 cup of sugar 1/2 teaspoon cinnamon Topping 3/4 cup rolled oats ( could use whole grain) 3/4 cup of brown sugar 6 Tbsp flour (could use almond flour) 1/2 tsp cinnamon 6 Tbsp butter ( if vegan can use coconut oil 3-4 tbsp) Instructions 1)Preheat oven to 375 degrees F 2) Wash and rinse rhubarb and cut into 1/2" pieces 3)Toss rhubarb with flour, sugar and cinnamon. Place in a 2qt baking dish. 4)In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over strawberry/rhubarb mixture. 5) Bake for 35 min. or until topping is golden. 6)Cool 5-10 min before serving. Top with ice cream or cream if you wish. Enjoy! |
AuthorAndrea Gilbert-Clark shares her fitness and wellness tips to help you fulfill your full potential. Archives
March 2021
Categories |
RSS Feed