Tag Archives: Spinach

Vegan bolognese

Lot’s of things goes very well together. Like ordinary spaghetti with tomato sauce. Simple enough! If that doesn’t go well together – what does? And this sauce is done in less then 10 minutes.

This particular sauce is made of chickpeas (garbanzo beans) and tomatoes, one can or small carton of each, and spices.

I used: red chilipaste, tomato paste, garlic – fried this gently in some butter
Added the tomatoes and the chickpeas, some broth, oregano..
Then just boil, mix, and spice it enogh to your own taste.

At the end I added some fresh spinach and spiced it to taste with som salt, a dash of apple cider vinegar, and lemonpeppar…
And some extra water (if needed)…

Then I enjoyed this course with gluten free spaghetti. And had a refill…

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More about Oregano and its health benefits –

after what I’ve read, it even helps the body to detox from being exposed to mold and its toxins, like if you have lived in a moldy home. For specific health use there is Oregano oil, but I think adding oregano in food also gives a positive health influense. It will take longer time, but doesn’t taste as sharf. In fact! It really tastes good!


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 puré, 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!

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… and

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


Chili, tomato & coconut soup

And red lentils of course…

OKAY!
So at last I seem to wake up again from my… whatever…. and started to cook a little more proper again!
And the first course I post here is a RED LENTILSOUP!!!!! Am I crazy or am I crazy? Haven’t I made enough red lentil soups already????

OMG!!!!!!!!  And oh gosh….
But admit they are really tasty and full-filling, and so easy to cook! I think I’ll never get tired of red lentilsoups!

You can take any amount of ingredients as you wish.
1/2 to 1 deciliter unboiled dried red lentils per servings, which you thoroughly rinse under streaming water, while you at the same time let a kettle of water heat up until boiling.

Then you gently fry some butter with chopped garlic, finely sliced onion and some red curry paste, add a squeeze of tomato paste, stir for a while until the butter takes a dark orange color from the tomato paste and the curry paste, then add the lentils and boiling water.

Let this cook until soft, and if necessary add more water.

I always use these cubes of concentrated broth for seasoning, but you can use any kind of all-spice or plain salt as you wish. I’m not too fond of herbs in my soups – well maybe sometimes depending on the soup – but if you like it! Use it!

But! Mostly I add vegetables in my soups! This time I added broccoli, chopped pieces from the stem actually, red bell pepper and small plum tomatoes. At the end I also added some fresh baby spinach and some quinoa I had cooked the day before.

And yes of course! A big dash of creamy coconut milk, and a smaller dash of fresh lemon juice. Taste the soup to be salty, spicy and tangy enough – and then enjoy!

So a little bit more effort I did put into cooking this soup, after all. 😉

chilitomato