Crunchy-Topped Lentil Loaf
Showing posts with label treehugger. Show all posts
Showing posts with label treehugger. Show all posts
Wednesday, November 6, 2013
Saturday, October 12, 2013
Roasted tomato soup with garlic and cream
Roasted tomato soup with garlic and cream
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Roasted Tomato Soup
6 cups of tomatoes, with their juice1 head of garlic, broken into cloves and peeled
1-2 tbsp olive oil
6 cups vegetable stock, or water
1 can chickpeas or 2-3 new potatoes, diced
Basil leaves, chopped
1/2 cup half and half or cream (omit, for vegan version)1. Place tomatoes and their juice in an oven-proof casserole. Add the garlic cloves and drizzle with the olive oil. Roast in a 250F oven until the garlic is soft and the tomatoes are cooked, with the liquid absorbed, 2 1/2 to 3 hours. Remove from the oven and let rest.
2. Pour tomatoes into a large pot. Add the stock and the chickpeas or potatoes and cook until heated through. Using a blender or immersion blender, puree the soup. Add the half and half or cream (if using) and stir. Add the basil leaves to taste. Serve and enjoy!
Sunday, September 22, 2013
photo of the day : award winning photographs
photos of the day: wild life
The name of the game in wildlife photography / Animal Photography whether you’re trying to capture a herd of elephants on the Serengeti Plains
Thursday, September 19, 2013
quinoa salad with sweet corn and peas
Quinoa salad with sweet corn and pea
Corn and Peas Recipe
1 cup water
1 cup couscous
1 tablespoon olive oil
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Salt and fresh ground pepper to taste
1 cup couscous
1 tablespoon olive oil
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Salt and fresh ground pepper to taste
1. In a medium pot, bring water to a boil. Add couscous and stir into water. Cover and remove from heat.
2. Place a sauté pan over medium-high heat, and add oil, corn and/or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
2. Place a sauté pan over medium-high heat, and add oil, corn and/or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
3. Remove from heat, and add quinoa (or couscous or fregola) and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. This can be served hot or cold, but it has the richest flavor while hot.
Monday, September 16, 2013
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