Tag Archives: Garlic

Bean-casserole

Simple enough – kidney- & brown beans with tomatoes, garlic, onion, sweet bell pepper, maize and Panang red curry paste, on a bed of mixed greens and basmati rice.

Advertisements

Chickpea pancakes

Todays lunch… 


So! I’ve started to cook after a recipe! But I changed it a little bit, since I didn’t have all the ingredients. I don’t have garlic powder and onion powder. I have garlic and I have onions. So I chopped some of that and added to the batter together with mushrooms. Also chopped. Why do two things when you can do one only! 

The main ingredients here are chickpea flour and nutritional yeast. I wasn’t too keen on the taste at first, because of the yeast, but soon I got used to it. Maybe thanks to the mango lime chutney. ūüėČ But I’ll make these again. Absolutely! ūüĎć

I ate two of them for lunch, the smaller ones, and got so full I was satisfied for several hours. I like that kind of food, that keeps me satisfied for a long time. Think I’ll have the left-over for breakfast tomorrow. With a banana.

The original recipe I found on Forks over Knives, the app. Or on: https://www.forksoverknives.com/recipes/chickpea-omelet/#gs.4NitHR0


Salad for lunch is a must

I really missed it yesterday – afterwards – not having salad for lunch. Though the Kitchari was really nice at the time I ate it.

So today, back to normal. Kidneybeans, quinoa, a beetroot, ¬†kale… and more…

Yummy!


Two days

Two days have gone with this new way of eating and I feel good!
Actually very good!

The first meals I had with this low-fat/no-animal-food, I was hungry sooner after eating then I was used to. But with more beans and starch – like rise or quinoa – I keep satisfied even longer than I used to.

Dinner to night – a warm quinoa chickpea sallad.

I warmed this in a frying pan – without oil or butter. ūüėÄ
  • Some red bell pepper – diced
  • One tomato – diced
  • Maize
  • Green peas
  • Chickpeas
  • One small clove of garlic – finely chopped
  • Quinoa – cooked yesterday
  • Some lemon juice, and lemon pepper – (take it easy on that one)
  • Some oregano and parsley
  • Had to have a pinch of seasalt as well

Just toss the ingredients around in the pan until everything is nice and warm – it doesn’t have to be actually cooked. Other then the quinoa and the chickpeas of course, and that you can do beforehand and store in the fridge or freezer until you need it.

Finally! Serve on a bed of green leaves.

*

Also it feels so calm and well-balanced in my stomach, and it defininetely is okay for me now to eat oats again. I’m so glad about that, since it simplyfies my eating a lot. In bread and cakes, porridge, m√ľsli. It’s so good and it so benefits the body.
The trickiest is to get used to not use any oil or butter. But not worse than I can handle it.

I’m so glad I got the impuls to do this finally – not only think I ought to do something about my eating habits, and also glad for my decision to actually follow this through. ūüėÄ

Thanks also to the pep I get from visiting sites, and watching movies and videos on Youtube that help me learn more, and keep me going for this,

Movies that you can watch on Netflix are f.ex:
  • Forks over Knives;
  • Engine2Kitchen rescue;
  • What the Health;
  • Foodmatters;
  • Fat, Sick and nearly Dead, 1 and 2;
  • Cowspiracy
  • and more…

Kale on the menu

Is kale the most nutritious vegetable?

At least it seems so to me. Among with other kinds of brassica-varieties. Cabbage, broccoli et cetera. Fully stuffed with vitamins and minerals, and it adds lots of good roughage to your diet.
But above all. It’s good! Tastes good, and it do you good.

I like it raw as well as cooked, but particularly as something like this.  Added to a soup, casserole, wok or hotchpotch just before serving. Still raw, just a little bit warmed up. And flavoured with spices of choice. Delicious!

Today with wholegrain rice, sweetcorn, green peas, red bell pepper. onion, garlic and chili.

 


Kidney bean casserole

Hi there!

How about a hot steaming casserole a¬†rainy, windy and pretty cold day? (Summer, uh….!?!?) Here is one of my favorites, and I promise it’s easy to cook. Actually – easier than it is for me to write the recipe… I’m lousy to measure how much of this and how much of that, and then remember afterwards what I used for ingredients. But does that really matter? Experimenting is half the joy of cooking! Isn’t it? Okay! I’ll try to help you a bit on the way. Then you have to use your own mouth. Tasting and seasoning – and eating!

Ingredients!

  • IMG_5303Kidney beans – you maybe call them red beans
  • Plum-, cherry-, or cocktail tomatoes
  • A couple of cloves of garlic
  • One onion
  • Red bell pepper – or why not some green as well!
  • Broccoli – I had some left from yesterday, otherwise I would rather have¬†had fresh spinach leaves instead.
  • Butter, red chili paste or panang paste (my favorite), tomato paste, some fresh lime or lemon juice
  • Salt or some salty spice-mix¬†to taste

 Preparations

IMG_5302You make what the french cuisine call a “Mis en place”!

That is, that you make everything ready for cooking before you cook!
You rinse, measure, chop, cut, slice et cetera, and when you need the ingredient¬†in the cooking – it’s ready to put in the pot!

For this casserole you:

  • IMG_5299chop the cloves of garlic, and the onion.
  • Cut¬†the bell pepper into thin slices.
  • Pour the kidney beans in a colander and rinse them under running¬†water
  • Cut the tomatoes in halves or¬†quarters
  • Rinse and cut the broccoli into smaller pieces – or rinse the spinach leaves

Than the cooking!

  • IMG_5306Melt butter in a frying pan, add chili paste, onion and garlic. Stir and let it fry on medium temperature for about one minute. It should only soften and get a slight golden color
  • Add the tomato paste, stir and let fry for just a short while then add the beans.
  • If you have tomato pur√©, it isn’t a bad idea to add this now, and let it all simmer a couple of minutes.
  • Add bell pepper, tomatoes and broccoli – let simmer for another minute.
  • Season it with salt and lemon juice, and at last add the spinach (if you want that). Spinach should only be warm and kind of soften¬†into the course.

And so – the eating!

IMG_5312

… and

IMG_5317

… ¬†I shouldn’t really have bought these – but… you know! The crispiness!


Sunset Mulligatawny

MulligatawnyIf it is essential for a mulligatawny soup to be made up with chicken and or chicken broth, this is just a curry soup! In other words – a vegetable Mulligatawny!

In the matter of fact, it’s not just a curry soup but also a soup¬†inspired from the ayurvedic kitchen – Kitcharee. A course based on split mung dal, basmathi rise and those specific spices: ginger, cumin, coriander, turmeric, fennel, fenugreek – and some others things…

I have¬†also been inspired by¬†the soup d’jour’s I’m having monday to friday. A treat I very much enjoy.¬†This soup, however, I have cooked myself and I’ve chosen the Kitcharee style since it’s very healthy.

My oh my Mulligatawny

  • 2/3¬†dl basmathi rice
  • 1/2 dl red lentils
  • 1 teaspoon yellow curry (I cheated here)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 dl¬†finely chopped fresh fennel
  • 1 clove of garlic – finely chopped
  • 1/2 – 1 teaspoon of freshly grained ginger
  • 1/2 – 1 litre Varm vegetable broth –¬†or chicken broth
  • Some creamy coconut milk (optional)

Rinse the rice until the water is all clear; do the same with the lentils in another bowl and watch out for small stones that might hide among the lentils.

Melt some butter and fry gently the spices, take care they won’t burn.

Add the rice and the lentils, stir for a short while and then add the broth¬†– about 1/2 litre at the beginning. While cooking you’ll have to add more until you get the thickness of the soup after your liking. Anything between porridge and bouillon is possible.

The soup has to cook long enough to make the rice and the lentils totally soft – and then at least 5 minutes more. A real kitcharee is cooking for quite a long time.
Mix with a blender until all is puréed, and season it to taste with lemon juice (and coconut milk if you like)

Serve with roasted pumpkin seeds.cropped-mulligatawny1.gif


Hot Aubergine and Tomato delight

aubergine-tomato

This¬†is how it’s done!

  • 1/3 – 1/2 aubergine – thinly¬†sliced
  • 1 big¬†tomato –¬†cut in small dices
  • 1/2 medium sized¬†red sweet¬†pepper –¬†diced
  • 1 – 2 cloves of garlic¬†–¬†finely chopped
  • parsley
  • some butter – not too little
  • ca 1 teaspoon red¬†curry paste – or more if you want it really hot
  • salt
  • lemon- or lime juice

Use a frying pan that has a lid, melt the butter and let the curry paste and the garlic gently fry for a while.

Add the aubergine and turn it around in the spiced butter as good as it gets.

Fry on low temperature for a while until the aubergine is getting soft and gaining golden color.
Add the tomato and sweet pepper, mix thoroughly and then put the lid on.

Let it simmer until the aubergine is all soft and gooey, about five minutes. Stir a couple of times.

Add fresh lemon or lime juice, and season it to taste with some salt.
Serve with mixed green salad and parsley.

Tastes good on toast or slices of bread fried crispy in butter. Or with rise. I love this to fried polenta. And you can also add for example kidney beans.