(WHOLE MASOOR DAL) LENTILS WITH CHICKEN SAUSAGES AND INDIAN SPICES

 (WHOLE MASOOR DAL) LENTILS WITH CHICKEN SAUSAGES AND INDIAN SPICES

 

WHOLE MASOOR DAL, ARE THE TYPE OF LENTILS (REGULAR LENTILS)

PORTIONS: 4

 

INGREDIENTES

9 oz. / ¼ kg dry lentils

4 chicken sausages, sliced

1 tbsp. vegetable oil

3 minced garlic cloves

2/3 cup diced onions

2/3 cup diced celery

2/3 cup diced sweet red pepper

1½ qt. chicken broth or water with 1 chicken bouillon

2/3 cup diced sweet potato

1 cup diced tomatoes

1 tbsp. chopped cilantro

 

SPICES

1/8 tsp. ground cayenne pepper

¼ tsp. minced ginger

1/8 tsp. ground coriander

1/8 tsp. ground cinnamon

¼ tsp. ground cumin

¼ tsp. ground turmeric

1/8 tsp. ground cloves

1/8 tsp. ground black pepper

 

METHOD

Cut and measure all ingredients for the recipe.

In a bowl mix the spices.

Check the lentils for any small stones or foreign objects.

In a pot heat the vegetable oil at moderate temperature and sauté garlic and onions until translucent.

Add celery, carrots and red peppers. Cover the pot and let the vegetables sweat for a few minutes.

Add spices and cook for a few seconds without burning. You will smell the ingredients` fragrance.

Incorporate the rest of the ingredients except cilantro; slowly cook for about 25 minutes or until lentils are done.

Add cilantro let it rest for 5 minutes.

Serve lentils with Jeera rice.

 

JEERA RICE

Jeera is the Indian name for cumin seeds.

Basmati rice is very fragrant and delicious. 

PORTIONS: 4

 

INGREDIENTS

1 cup Basmati rice

1 tbsp. clarified butter or vegetable oil

½ tsp. cumin seeds

1¾ cups boiling water

¼ tsp. salt

 

PREPARATION

In a pot heat the clarified butter or vegetable oil and add the cumin seeds. Some seed will start popping up, cook for a few seconds.

Add the rice and fry it a beat until start turning a white color. Do not overdo it.

Add water salt and mix.

Cover the rice; let it cook for 20 minutes at low heat. Turn off the heat and let it rest for 5 minutes.

The rice will be nice and loose.

POROTOS GRANADOS CON MAZAMORRA. (CHILEAN FRESH CRANBERRY BEANS SOUP)

CHILEAN FRESH CRANBERRY BEANS SOUP

 

PORTIONS: 5

 

INGREDIENTS

9 oz. fresh cranberry beans

6 kernel corns

2½ cups diced butternut squash (zapallo)

1 tbsp. vegetable oil

1 diced onion

2 chopped garlic cloves

1 diced carrot

¼ diced red pepper

¼ diced green pepper

5 cups water

2 pieces chicken bouillon

1 tsp. salt

¼ tsp. ground pepper

2 tbsp. thinly sliced basil leaves

1 tbsp. melted butter

½ tsp. paprika

METHOD

Measure and cut the ingredients necessary for the recipe.

In a deep pot, cook the beans with 4 cups of water and cover. Let it boil and simmer until beans are soft. Set aside.

Puree half the corn kernel with 1 cup of water. Set aside.

Heat the oil in a deep pot. Sauté the onions and garlic together.  

Add carrot, red pepper, green pepper, cover and let it sweat for 3 minutes.

Add squash, cover and let it sweat for another 4 minutes.

Incorporate half of the corn kernels, beans with the liquid, chicken bouillon, salt and pepper. Bring to a boil and let it simmer until corn is cook and squash is beginning to dissolve in the soup.

Pour in the corn puree and mix well. Cook for about 10 more minutes.

Mix in the basil leaves about 3 minutes before serving.

Melt the butter mixing with the paprika.

Serve the soup with a drizzle of the butter mix with paprika on top. 

BRAISED BLACK BEANS

 

BRAISED BLACK BEANS

 

PORTIONS: 10

 

INGREDIENTS

1 lb. black dry beans

3¼ cups chicken broth or 1 chicken bouillon with water

1 tbsp. Olive oil

2 garlic cloves chopped

2/3 cup diced onions

2/3 cup diced carrots

2/3 cup diced celery

2/3 cup diced sweet potatoes

2/3 cups diced tomatoes

1 tbsp. chopped parsley

2 tsp. fresh oregano leaves

1 tsp. salt or to taste

 

METHOD

Check the black beans to make sure there are no stones or any other foreign objects.

Place the beans in a pot fully cover with cold water. Leave the beans soaking in water overnight.

Next day, drain the beans and replace with chicken broth or water with 1 chicken bouillon and salt.

Bring the liquid to a boil. Lower the heat, put the lid on the pot and let the beans cook for 1 hour or until are soft.  In the meantime, cut and measure the rest of the ingredients.

In a pot, heat the oil at moderate temperature and sauté garlic and onions together.

Add celery, carrots and let it sweat for a couple minutes.

Incorporate the cooked beans, sweet potatoes, diced tomatoes, parsley and oregano. 

Keep cooking the beans at moderate temperature until sweet potatoes are soft. Let it rest a few minutes before serving.

LENTIL SOUP WITH SPARE RIBS STRIP AND ROASTED BUTTERNUT SQUASH SEEDS

LENTIL SOUP WITH SPARE RIBS STRIP AND ROASTED

BUTTERNUT SQUASH SEEDS

PORTIONS: 4

INGREDIENTS

8 oz. / 227g dried lentils

2 tbsp. olive oil

15 oz. / 425g spare ribs strip, cut individually

4 garlic cloves, chopped

1 medium size onion, diced

¾ cup diced carrots

1/3 cup yellow pepper, diced

1½ cups butternut squash, diced

1 tsp. fresh thyme leaves

1 tbsp. fresh oregano leaves

1 tbsp. parsley, chopped

¼ tsp. ground cumin

1⅓ qt  / 1¼ l. of chicken broth or water with a chicken bouillon without MSG.

1½ tsp. salt

1 bay leaf

¼ tsp. ground pepper

 2 cups plum tomatoes, diced

2½ cups cabbage, diced small

Method

Place the butternut squash seeds in a baking pan. Spray with olive oil and sprinkle with salt. Roast the seeds at 400°F / 204°C until golden brown, for about 10 minutes.

Check the lentils for small stones or any foreign particles.

Heat the oil in a large pot and brown the ribs on both sides.

Add and slightly brown garlic with onions together.

Add carrots, celery, yellow pepper, butternut squash, thyme leaves, oregano, parsley, cumin and let sweat the vegetables trying to brown them a bit.

Incorporate chicken broth or water with chicken bouillon, salt, bay leaf, pepper and bring it to a boil. Lower the heat and let the ribs to cook for about 30 minutes.

Add lentils, tomatoes, cabbage, bring it to a boil again and keep cooking at moderate heat for about another 30 minutes or until lentils are soft.

Serve the soup with the ribs and roasted seeds on top.

PINTO BEAN SOUP WITH BACON

PINTO BEAN SOUP WITH BACON

PORTIONS: 4

INGREDIENTS

12 oz. / 340 g dried pinto beans

6 cups chicken broth or water with 1 chicken bouillon without MSG

1 tsp. salt

5 slices thick bacon

1 cup red onions, diced

2 garlic cloves, minced

1 celery rib, diced

½ yellow pepper, diced

½ orange pepper, diced

½ cup red pepper, diced

1 large carrot, diced

1 cup butternut squash, diced

1 potato, diced with or without skin

2 tsp. fresh thyme leaves

3 tsp. fresh oregano leaves

¼ tsp ground pepper

½ cup croutons

METHOD

Check the beans for stones o any foreign objects in it. Place the beans in a pot covered with plenty water and let it soak for about 8 hours or overnight.

Discard the water and fill with 6 cups of fresh water and salt. Bring it to a boil and with a ladle remove the foam from the top. Reduce the heat to simmer, cover and cook the beans for about 1 hour or until beans are very soft.

Cook the bacon in a frying pan at low heat. Cook it the way you like it and set aside.

Using same frying pan with the bacon fat, add garlic and onions and cook until transparent.

Add and slightly brown the vegetables, scraping the bottom of the pan to lose the bacon particles. Incorporate the vegetables to the beans. Using some of the water of the beans deglaze the frying pan and add it to the beans.

Add potato, herbs, water, chicken bouillon and pepper. Bring it to a boil, reduce heat, cover and let it simmer for about 15 minutes until potato is cook.

Cut the bacon in small pieces.

Serve the soup with croutons and bacon.  

RED KIDNEY BEANS AND CHORIZO MINESTRONE

PORTIONS: 6

INGREDIENTS

1 lb. red kidney beans soaking in water overnight

5 cups water

1 tbsp. vegetable oil

3 minced garlic cloves

1 yellow onion, diced

1⅓ cup diced carrots

1 cup diced celery

½ cup diced orange pepper

½ cup diced red pepper

2 cups chopped cabbage

1½ cups corn kennels

2 cups chicken broth or water

2 pieces chicken bouillon without MSG

1 cup diced tomatoes

1 cup crushed tomatoes

1 bay leaf

1½ tsp. salt

6 Spanish chorizos

½ cup elbow macaroni

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh oregano

1 tsp. fresh thyme leaves

1 tbsp. chopped fresh basil leaves

METHOD

Weight and cut all ingredients necessary for the recipe.

Drain the beans and place them in a pot with 5 cups of fresh water. Bring the liquid to a boil and let the beans to simmer for about 1 hour until are soft.

Heat the oil in a large pot and sauté the garlic and onions together until lightly brown.

Add carrots, celery, orange pepper, red pepper and cabbage. Let them sweat for a few minutes at moderate heat.

Add beans with the liquid, corn, chicken broth, chicken bouillon, diced tomatoes, crushed tomatoes, bay leaf, salt and chorizos. Bring the liquid to a boil and let to simmer for 15 minutes.

Add elbow macaroni and fresh herbs and cook until pasta is done.

Slice the chorizos before serving.

WHOLE WHEAT COUSCOUS SALAD WITH ROASTED PEPPERS AND MOZARELLA CHEESE

PORTIONS: 4

INGREDIENTS

½ cup whole wheat couscous

½ cup boiling water

½ tsp .salt or to taste

2 tbsp. olive oil

1 tbsp. red wine vinegar

1 tbsp. lemon juice

1 tbsp. chopped parsley

1 tbsp. chopped cilantro or fresh basil leaves

¼ tsp. ground black pepper

1/3 cup diced sweet onions

1/3 cup diced roasted yellow peppers

1/3 cup diced roasted orange peppers

1/3 cup diced roasted green peppers

1/3 cup red peppers

1 cup cooked chick peas

½ cup diced cucumbers

1/3 cup diced mozzarella cheese

12 calamata olives

METHOD

Boil the water in a small pot.

Add couscous, mix well and cover. Let cool off.

Burn the skin peppers on top the stove. Put them in a plastic bag and let it sweat for a few minutes. Peel them, remove the seeds and dice.

In a small bowl make a dressing by mixing the olive oil, vinegar, lemon juice, parsley, cilantro and black pepper.

In another bowl mix cold couscous, sweet onions, roasted peppers, chick peas, cucumbers, mozzarella cheese and dressing. Put couscous in a platter and arrange calamata olives on top.

BAKED BEANS

PORTIONS: 8

INGREDIENTS

1lb. northern white beans or navy beans

1½ qt. chicken broth

1 tsp. salt

6 slices bacon, cut in small pieces

1 chopped yellow onion

½ cup diced green peppers

6 tbsp. ketchup

2 tbsp. brown sugar

2 tsp. Dijon mustard

1 tsp. honey

METHOD

Check beans for any stones or dirt that could be in the package and wash beans with cold running water.

In a pot place the beans and cover the beans with plenty water. Leave the beans soaking in the water overnight.

Next day drain the water and pour in 1½ qt. chicken broth. Bring the liquid to a boil and lower the heat. Cook the beans for about 45- 60 minutes, until soft. Drain beans and save liquid.

Heat up a dip pot at moderate temperature and brown the bacon.

Add onions and lightly brown the onions.

Add green peppers and cook for 2 minutes.

Stir in ketchup, brown sugar, mustard and honey.

Mix in the drained beans.

Add enough of the reserved beans liquid to keep beans moist.