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Bean soup

Kidney beans, tomatoes, chili paste, some leftover spagetti and spinach. – And some mixed vegetables I had handy in the fridge. AND ONE TOMATO FROM MY “GARDEN”!
Nice, hot and spicy! ūüėÄ

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Posted by on 1 September, 2017 in Small Kitchen

 

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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!

 
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Posted by on 27 February, 2017 in Small Kitchen

 

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Kidney bean casserole

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!

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… and

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

 
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Posted by on 20 June, 2015 in Small Kitchen, Vegetarian

 

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Chili, tomato & coconut soup

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 Рand then enjoy!

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

chilitomato

 

 
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Posted by on 19 June, 2015 in Small Kitchen, Vegetarian

 

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