SHURIT ADS (LENTIL SOUP WITH GARLIC AND CUMIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Middle east
Egypt Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Red lentils
2 qt Stock
1 md Onion, peeled quartered
1 md Tomato, quartered
2 ts Garlic, coarsely chopped
4 tb Olive oil
1 tb Onion, finely chopped
2 ts Ground cumin
1 t Salt
Black pepper, freshly ground
Lemon, cut into wedges

Wash the lentils in a large sieve or colander set
under cold running water until the draining water runs
clear. In a heavy 4 to 5 qt pot, bring the stock to a
boil over high heat. Add the lentils, onion, tomato
and garlic, reduce the heat to low, and simmer
partially covered for 45 minutes, or until the lentils
are tender.
Meanwhile, in a small skillet, heat 1 tb of the oil
over moderate heat. Add the chopped onions and,
stirring frequently, cook for 10 minutes, or until
they are soft and deeply browned. Set aside off the
heat. Puree the soup through a food mill or pour the
entire contents of the pot into a sieve set over a
deep bowl and force the ingredients through with the
back of a large spoon, pressing down hard on the
vegetables before discarding the pulp. Return the
soup to the pot and, stirring constantly, cook over
low heat for 3 or 4 minutes to heat through. Stir in
the cumin, salt and pepper, and taste for seasoning.
Just before serving, stir in the remaining 3 tbs of
oil. To serve, ladle the soup into a heated tureen,
sprinkle lightly with the reserved browned onions and
serve the lemon wedges separately.

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Popularity: 6% [?]

Brain-Free Dinner (for those nights when I bring home no brain…

1 bag frozen onion chunkies
1 bag frozen bell pepper strips (or chunkies, I can get either)
2 cans small red beans
2 cans black beans
1/2 Tbsp. cumin
1/2 teaspoon ground chipotle peppers (optional)
1/4 teaspoon cayenne (less if you’re not into fire…)

OPen the bag of onion into a non-stick pot. Heat until translucOPen the bag of
onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all tAdd the pepper
s
trips, heat until thawed. Drain and rinse all the
beans, add them in. Add about a cup of water, just so there are
some juices. Heat until hot. Once hot, add the cumin, chipotle and
cayenne (adjust the seasonings for your own tastebuds). Serve
over brown rice.

Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it’s 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what’s for
lunch today?

Oh, I should probably mention that the bean cans are 15oz. cans. Dunno
how big the onion and pepper bags were…

Popularity: 8% [?]

Chicken Soup With Greens And Shiitake Mushrooms

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken thighs (meaty)
7 Cups rich chicken stock
1 Cup dry white wine
2- inch piece fresh ginger — cut into coins
1 Cup green onions — sliced
1/2 Pound fresh Shiitake or oyster mushrooms
Olive oil
1/2 Pound Napa or other green cabbage — thinly sliced
1/2 lb stems removed
1 1/2 tsp hot pepper sesame oil — see note*
Salt and freshly ground pepper, to taste

Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken
is just cooked through, skimming off any scum and fat that rises to the
surface. Do not boil or stock will become cloudy.

Remove stems from Shiitake and add to stock. Slice Shiitake caps thickly and
quickly saute in drops of olive oil until lightly browned. Set aside.

Remove chicken from pot and cut meat into long slivers discarding bones.

Strain stock carefully and discard ginger, onions and Shiitake stems. Wash
out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and
sesame oil and cook for one minute more. Correct seasoning with salt and
pepper and serve at once.

Yield: 6 to 8 servings

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NOTES : *Available at oriental markets or health food store

Popularity: 6% [?]