LENTILS WITH CHORICILLOS SOUP

 

PORCIONES: 5

 

TIME: 1 HOUR

 

INGREDIENTS

12 oz. lentils

1 and ¾ qt. water

2 Tbsp. olive oil

¾ c. diced onions

4 sliced garlic cloves

¾ c. diced celery rib

¾ c. diced carrots

¾ c. diced green bell pepper

¾ c. diced red bell pepper

2 c. diced cabbage

1 Tbsp. fresh chopped oregano

2 tsp. fresh thyme leaves

½ tsp. ground cumin

¼ tsp. ground black pepper

¼ c. tomato sauce or tomato puree

2 chicken bouillon or 2 tsps. salt

12 oz. choricillos (Mini Spanish chorizos)

PREPARATION

Pick out any debris of the lentils and rinse with cold water. Place the lentils in a container with 1 and ¾ quarts water. Let them soak in the water while you measure and cut the ingredients necessary for the recipe.

At moderate temperature heat up the oil in a large pot and sauté onions, garlic, celery, carrots, green and red pepper. Let the vegetables to caramelize a bit, stir them once in a while, this will add a lot of flavor to the soup.

Add the lentils with the liquid, cabbage, oregano, thyme leaves, cumin, ground pepper, tomato sauce and choricillos. Bring it to a boil, reduce the heat and cook until the lentils are tender, about 30 minutes.

 

NOTHERN WHITE BEANS WITH CORN AND VEGETABLES

LENTIL SOUP WITH CRISPY TORTILLAS JULIANNE

JON MICHELENA

 

LENTIL SOUP WITH CRISPY TORTILLAS JULIANNE

 

These lentils are made to accommodate vegan people and the finish is also accommodated for people who wants to have a chorizo with it.

 

SERVINGS: 6    TIME: 70 MINUTES

 

INGREDIENTS

454 gr. / 1 lb. Dried lentils

2 tbsp. Olive or vegetable oil

1 clove garlic, minced

1 cup diced onion

1 tbsp. Chopped fresh oregano

1 tbsp. Fresh thyme leaves

1 bay leaf

1/2 cup diced green bell pepper

1/2 cup diced yellow bell pepper

1 cup of green beans cut into small pieces

160 gr. / 6 oz. Diced cabbage

1 cup diced butter nut squash o pumpkin

1 and 3/4 liters of water

2 and 1/2 tsp. Salt

1/4 tsp. Pepper powder

3 Mexican flour tortillas, cut into Julienne

 

PEBRE SAUCE

1 clove garlic, minced

1/2 cup of onion cut into small cubes

1 chili pepper, finely chopped

1 large tomato, diced

1/4 cup cilantro, chopped

1 tbsp. Vinegar or lemon juice

1/4 cup olive or vegetable oil

1/2 tsp. Salt

1/4 tsp. Pepper powder

PREPARATION

 While the soup is cooking, cut the ingredients for the pebre and mix all the ingredients in a bowl.

 

FOR NON-VEGETARIANS

Chorizos. Search my videos

 

PREPARATION

Check the lentils for foreign objects and wash them.

You can leave the lentils to soak with some of the 1 and 1/2 liters of water while you begin to prepare and cut the vegetables.

Measure and cut the ingredients for the soup.

In a deep pot, heat the oil and fry the garlic with the onion and herbs together.

Add the rest of the vegetables except the cabbage, cover and make them sweat and brown a little.

Add the cabbage and cook for a few minutes.

Add the lentils, all the water, salt, pepper, bring to a boil, lower the heat and cook slowly for about 45 minutes until the lentils are soft. At this point you can add a more water and salt if you want. Let it rest.

While the soup is cooking, cut the ingredients for the pebre and mix all the ingredients in a bowl.

Put the Julienne of tortillas on a baking sheet and mix with a little oil. Bake them until golden and crispy.

Serve the lentils with the pebre sauce in the center and the julienne of tortillas on top.

FOR NON-VEGETARIANS

Cook the sausages on a stove, cut them into slices and if you wish you can mark them on a griddle.

Serve the lentils with the pebre in the center,  julienne of tortillas on top and the chorizo slices around it.

WHITE BEANS WITH ROSEMARY AND CHORIZO ON CROUTONS

POROTOS GRANADOS CON MAZAMORRA. BEANS AND CORN CHOWDER,VEGAN

RED KIDNEY BEAN AND VEGETABLE SOUP, VEGAN

LO MEIN NOODLES CON CAMARONES

 

LO MEIN NOODLES CON CAMARONES

 

Esta receta puede ver en video YouTube.  https://youtu.be/_S9yugqGM-Y

Lo Mein noodles son fideos Chinos hechos con huevos, del grosor como los tallarines. Son muy popular preparados con carnes, mariscos, vegetales o inclusos solos con salsa Chinas.

 

PORCIONES: 4

 

INGREDIENTES

454 gr. / 1 lb. Camarones pelados y desvenados

227 gr. / ½ lb. Fideos Lo Mein

2 cucharadas de aceite de sésamo

1 tza. Castañas de agua Chinas

1 tza. Champiñones cortados en láminas

2 tzas. Repollo cortado en trozos pequeños

½ tza. Zanahoria cortada a la Juliana

1 y ¼ tzas. Baby choclo

1 cda. Jengibre picado fino

1 cda. Ajo picado fino

1 tza. Cebolla cortada en cuadros

¼ taza de cebollines cortados en rodajitas.

 

SALSA

2 cdas. Salsa Hoisin

2 cdas. Salsa de ostra

3 cdas. Cucharadas salsa soja

1 cda. Miel

 

 INGREDIENTES PARA SAZONAR LOS FIDEOS LO MEIN

1 cda. Aceite de sésamo

1 cda. Salsa soja

 

PROCEDIMIENTO

Cocinar los fideos Chinos Lo Mein por 5 minutos en agua hirviendo, colar y enfriar.

Sazonar los fideos con aceite de sésamo y 1 cucharada de salsa soja.

Calentar bien un Wok o sartén, agregar la mitad de aceite de sésamo y saltear los camarones hasta que comiencen a adquirir un color rosadito. Añadir la mitad del ajo y la mitad del jengibre, saltear por 1 minuto más. Reservar los camarones en un recipiente.

Agregar al wok el resto del aceite de sésamo y saltear el jengibre, ajo y cebolla juntos. Una vez que comienzan a dorar agregamos los champiñones, zanahoria y salteamos de manera que queden al diente.

Añadimos el repollo, choclo baby, las castañas de agua y calentamos un poquito.

Incorporamos los camarones, la mitad de la salsa y calentamos.

Adicionamos la pasta y el resto de la salsa, calentamos y servimos inmediatamente.

PORK RIBS AND GREAT NOTHERN BEANS SOUP

 

PORK RIBS AND GREAT NOTHERN BEANS SOUP

 

White beans cooked with pork ribs and vegetables.

 

PORTIONS: 4

 

INGREDIENTS

23 oz. / 657 gr. pork ribs strip

1 tsp. salt

1 tsp. cumin

½ tsp. paprika

3 tbsp. vegetable oil

 

OTHER INGREDIENTS

1 lb. / 454 gr. Great northern beans

5 cups water

2 minced garlic cloves

1 medium size yellow onion, diced

1 cup diced celery

1 cup diced carrots

½ cup diced red peppers

½ cup diced green peppers

1 large potato, diced

1 diced sweet potato

1 tbsp. fresh thyme leaves

½ tsp. oregano

¼ cup parsley

1 chicken bouillon, without MSG

Pepper to taste

 

PREPARATION

Check the beans for stones or any other foreign objects.

Place the beans in a container and cover with plenty cold water. Let them soak overnight. Next day drain the water and rinse the beans thoroughly before cooking.

Cut the pork strip in small chunks. In a bowl mix the pork chunks well with salt, cumin and paprika.

Heat the oil in a frying pan and brown the pork on both sides.

Place the beans and pork in a pot, add the water, and bring it to a boil. Lower the flame and cook slowly for 1 hour or until beans are soft.

Using the same frying pan without cleaning it, sauté de garlic and onions together, slightly brown it.

Add and cook for a few minutes the celery, carrots, peppers, thyme leaves, oregano, parsley and chicken bouillon.

Once the beans are cooked, add the sautéed vegetables and potatoes. Bring the liquid to a boil and cook at low flame for 15 minutes.

Adjust the soup thickness to your own taste, or add boiling water if you want the soup more liquid.

Serve immediately.

CAJUN PORK AND LENTILS

 

CAJUN PORK AND LENTILS

 

PORTIONS: 4

 

INGREDIENTS

1 lb. lentils

2 lb. pork spare ribs strips, cut in small pieces

1/4 cup pork fat

 

JON CAJUN SEASONING

3 tsp. salt

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. smoked paprika

2 tsp. paprika powder

1 tsp. ground black pepper

¾ tsp. cayenne pepper

1¼ tsp. dry oregano leaves

1 tsp. cumin powder

1 tsp. Mexican chili powder

 

OTHER INGREDIENTS

2/3 cup diced onions

2/3 cup diced red peppers

2/3 cup diced green pepper

½ cup diced carrots

2/3 cup diced celery

¾ cup chopped tomatoes or chunky tomato sauce

2 minced garlic cloves

1 tsp. Cajun seasoning

1 diced potato

1 cup white wine

1½ qt. + 1 cup. water

1 tsp. salt

METHOD

Check the lentils for stones or any foreign objects.

Place the lentils in a container, cover with plenty water and let them soak for a couple hours.

In a bowl mix all the spices for the Cajun seasoning.

Pad dry the ribs with paper towel and mix with 2½ teaspoons Cajun seasoning. Let them marinate for 1 hour.

Cut the vegetables and measure the rest of the ingredients.

Heat up at moderate temperature a large frying pan and melt the pork fat. When some of the fat becomes brown, remove and reserve.

Place the ribs in the frying pan and brown them on both sides. Remove to a deep pot.

Add to the frying pan onion, garlic and brown them, trying to lose any particles sticking on the pan.

Add the rest of the vegetables, brown pieces of pork fat and sweat them for 3 minutes.

Add 1 teaspoon Cajun seasoning and cook for 1 minute. Add the vegetables and tomatoes to the pot with the ribs.

Deglaze the frying pan with the wine or water and add to the ribs.

Incorporate the water, bring it to a boil, lower the flame and let the ribs cook slowly for 45 minutes.

Drain the soaking lentils. Add lentils, potatoes to ribs in the pot.

Let boil the liquid, lower the flame and cook slowly for 25 to 30 minutes or until lentils are soft.

Serve the soup with a bit chopped tomatoes and cilantro on top.

GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

 

GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

PORTIONS: 6

 

PORTION: 1½ cups

 

YIELD: 9 CUPS

 

INGREDIENTS

1 lb. dry split green peas

4 smoked bacon slices

2 tbsp. bacon fat

2 garlic cloves, minced

1 cup onions, small diced

2/3 cup carrot, small diced

2/3 cup celery, small diced

1 tsp. fresh thyme leaves

1 tsp. fresh oregano, chopped

1 tbsp. basil leaves cut in strips

1 chicken cube chicken bouillon

1 tsp. salt

¼ tsp. ground black pepper

8 cups pork stock, chicken stock or water

 

FETA CHEESE BRUSCHETA

12 baguette bread slices

¼ cup olive oil

2 garlic cloves, minced

2 smoked bacon slices cooked and diced

2/3 cup feta cheese, small diced

2 tsp. chopped oregano

¼ cup grated parmesan cheese

½ tsp. paprika powder

 

METHOD

The green split peas, I like to leave them soaking in cold water the night before. Next day drain the water.

Place the bacon in a cooking sheet pan and cook in the oven until crispy. Remove the bacon, make bacon chips and set aside.

Pour the bacon fat in large pot. Add and sauté onion and garlic together.

Add celery and carrot, cover and let it sweat for a few minutes.

Incorporate the water or stock, bring it to a boil, lower the flame and slowly cook for about 45 minutes until peas are soft.

Once the peas are soft purée them using an immersion blender.

Add fresh herbs and cook for 5 minutes more.

Serve with goat cheese or feta cheese bruschetta.

FETA CHEESE BRUSCHETA

Place the bread slices in a baking sheet pan and brush them with the olive oil.

Place the sheet pan in the oven and lightly brown the top.

In a bowl mix the garlic, bacon, feta cheese and oregano. 

Cover the bread slices with the mix.

Mix parmesan cheese with paprika and sprinkle over bread.

Put the baking pan back in the oven and toast the top until golden brown.

Serve the soup with the bruschetta and bacon chips.

PINTO BEAN SOUP WITH GRILLED SMOKED KIELBASA

 

PINTO BEAN SOUP WITH GRILLED SMOKED KIELBASA

 

PORTIONS: 6

 

INGREDIENTS

1 lb. dry pinto beans

1 tbsp. olive oil

1 minced garlic clove

1 medium size onion, diced

2/3 cup red pepper, diced

½ cup carrots, diced

1 cup butternut squash, peeled and diced

1 sweet potato, peeled and diced

13 oz. smoked kielbasa, sliced

5 cups chicken broth or water with 2 chicken bouillon

1½ tsp. salt

1 tsp, fresh thyme leaves

1 tsp. fresh oregano leaves

1 tbsp. basil leaves cut in threads

1 bay leaf

 

PREPARATION

Check the beans for stones or other debris.

Place the beans in a pot, covered with plenty cold water. Leave them soaking overnight for about 8 hours.

Next day, drain the beans, wash them and pour in 5 cups chicken broth or water with chicken bouillon. Bring the liquid to a boil, lower the heat and cook at moderate temperature for about 1 hour or until beans are soft. Let it rest.

In a large pot, heat the oil, sauté garlic and onions until lightly brown.

Add the rest of the vegetables, cover with a lid and sweat the vegetables until start browning a bit.

Add the beans with the liquid, salt and herbs. Bring the liquid to a boil, lower the temperature and cook for about 15 – 20 minutes.

Heat the top stove grill. Mark and cook kielbasa on both sides.

Serve the beans with the kielbasa on top.

PINTO BEAN SOUP WITH GRILLED SMOKED KIELBASA

 

PORTIONS: 6

 

INGREDIENTS

1 lb. dry pinto beans

1 tbsp. olive oil

1 minced garlic clove

1 medium size onion, diced

2/3 cup red pepper, diced

½ cup carrots, diced

1 cup butternut squash, peeled and diced

1 sweet potato, peeled and diced

13 oz. smoked kielbasa, sliced

5 cups chicken broth or water with 2 chicken bouillon

1½ tsp. salt

1 tsp, fresh thyme leaves

1 tsp. fresh oregano leaves

1 tbsp. basil leaves cut in threads

1 bay leaf

 

PREPARATION

Check the beans for stones or other debris.

Place the beans in a pot, covered with plenty cold water. Leave them soaking overnight for about 8 hours.

Next day, drain the beans, wash them and pour in 5 cups chicken broth or water with chicken bouillon. Bring the liquid to a boil, lower the heat and cook at moderate temperature for about 1 hour or until beans are soft. Let it rest.

In a large pot, heat the oil, sauté garlic and onions until lightly brown.

Add the rest of the vegetables, cover with a lid and sweat the vegetables until start browning a bit.

Add the beans with the liquid, salt and herbs. Bring the liquid to a boil, lower the temperature and cook for about 15 – 20 minutes.

Heat the top stove grill. Mark and cook kielbasa on both sides.

Serve the beans with the kielbasa on top.