Roasted Fall vegetables lentils and spices
October 27, 2015
Sunset 2015 serves 4-6, pre heat oven to 425°
- 7 TBS olive oil – divided
- 1 arbol or small dried hot red chili
- 1 large celery stick diced
- 2 small carrots diced
- 1 large onion, half finely chopped, half into 1 ” chunks
- 4 ½ tsp Garam Masala -divided
- 1 tsp diced fresh thyme leaves
- 2 tsp Dijon mustard divided
- 1 C black beluga or French green lentils
- 3 C vegetable/chicken broth
- 1 tsp salt
- 1 TBS honey
- 1 butternut squash (2 lbs) cut into 1″ chunks
- ½ LB small whole brussels sprouts
- ¼ C orange juice
- Crème frâiche
- in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
- Add lentils, 3 Cups broth, ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
- Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
- Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche
Caldo Verde Portuguese soup
October 27, 2015
From Williams Sonoma 1998 , 6 servings.
- ½ LB chorizo, linguiça or kielbasa sausage (ore mix half chorizo/linguiça). Boil in water about 5 min, prick skins, save water (you can add to soup base). Remove sausage and slice on cutting board.
- ¾ LB Kale or collard greens (or dark green cabbage leaves from Portugal), removed from stems, stack and roll like a cigar, cut into thin strips.
- ¼ C olive oil
- 2 large yellow onions chopped.
- 3 or 4 dutch gold potatoes (1¼LB) peeled -optional- thinly sliced.
- 3 or 4 garlic cloves minced
- 6 to 7 C water or chicken broth
In large soup pot, warm olive oil, sauté onions until translucent about 10 mins.
Increase heat to med-hi, add potatoes and garlic until slightly softened. (5 mins)
Add water, reduce heat to low, cover & simmer about 20 minutes until potatoes are soft.
Scoop out 2 C potatoes and mash, return to pot.
Add sliced sausages, simmer until sausages cooked through (about 5 mins)
Add greens, simmer uncovered 3 to 5 mins. Greens should be bright, slightly crunchy.
Ladle soup into bowls, drizzle each with extra virgin olive oil.
Kale walnut cranberry
August 17, 2015
Simple kale:
remove Kale from stems, tear, heat in pan (with oil) until bright green
Add roasted walnuts
top with cranberries or pomegranate seeds
White carrot soup
August 17, 2015
- 1 TB butter, 1 Tb olive oil
- 1 onion thin sliced
- 1 LB white carrots, thin sliced
- salt
- ½ tsp sugar (optional)
- 1 sprig thyme
- 4 C chicken broth
- 3 TBs diced colored carrot
- fresh ground pepper
- 1 TB minced carrot tops
Directions
- Warm oil& butter, add carrots, onion, salt, pepper, thyme. Cook on med heat a few minutes.
- Add 1 C broth, boil.
- Heat the remaining 3 C, when hot, add to pot with carrots, simmer 20 min.
- Cool, remove thyme sprig & puree.
- Separately cooked diced carrot in salted water 3 min, drain.
Serve: top bowls with chopped carrots & minced tops.
Purple kale salad
August 17, 2015
Purple or tuscan kale will do.
- 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
- 2½ TB olive oil plus extra, sea salt
- 1 clove crushed garlic
- 1 TB apple cider vinegar
- 1 tsp mustard
- 2 pinches red pepper flakes
- 2 oz feta
- handful golden tomatoes, halved
- 2 green onions thinly sliced
- 2 tb fresh mint sliced thin
Directions
- Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
- Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
- Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.
Kale and Goat Cheese
August 17, 2015
Ingredients
- 1LB or bunch of kale, leaves pulled from stems
- sea salt, smoked salt, pepper
- 2 TB olive oil
- small onion diced
- 2 cloves garlic crushed
- goat cheese
- apple cider vinegar
Directions
- cook kale in salted water 8 min, drain. coarsely chop leaves.
- Heat 2 TB olive oil in pan med hi, soften onions 7-10 min.
- Add garlic & kale, toss until heated. season with smoked salt & pepper.
- Plate kale on 2 plates, crumble goat cheese on top, drizzle with more oil. Serve with toasted wheat bread.
Cream Mushroom soup
August 17, 2015
From Alissar Chehab white wine
Ingredients
- garlic clove
- shallot
- 8 cups chopped white mushrooms
- ½ C white wine
- 1 C water
- fresh ginger grated – to taste
- cream or half&half
cooking
- saute garlic & shallots until golden, add 8 cups chopped mushrooms, sauté 5 min.
- Add white wine, reduce.
- Add 1 cup water , better to be thick, can thin soup later. Boil 10 min.
- Add salt & pepper, cover, cook 5-10 min.
- Cool, liquify with processor.
- Add cream to taste.
- garnish with fresh gingeror cilantro
Green Minestrone Soup
June 16, 2015
Allt om Matt 2015, serves 4.
- 1 LB romanesco broken into small florets.
- 1 leek rinsed, thin sliced (shred)
- 1 LB new potatoes cut into bite size pieces.
Mix potatoes, leek & romanesco in 2 TBS olive oil in a pot.
- 6 C vegetable broth
Add vegetable broth. Boil covered about 10 minutes.
- Add 8 oz edamame beans (peas). Cook 2 minutes.
- Add to pot: 4 diced tomatoes,
- Shredded basil, (tear or thin sliced)
Garnish with 2 to 3 oz shaved or thin sliced parmesan.
Chicken Bacon skewers
June 16, 2015
Allt om Mat 2015, serves 4. Serve with potatoes.
Grill chicken
- 1 LB chicken fillets (or thin cut thigh meat). Season with 1 tsp salt & 2 pinches pepper.
- 5 oz bacon
Fold thin piece fillet, wrap with piece of bacon. Thread two skewers through each package. Grill about 10 min.
Peach Mango Chutney Yogurt – mix together: (garnish top of yogurt with some thin slices of peach)
- 1 C Greek yogurt
- 3 TBs mango chutney (sweet & spicy)
- 1 peach, peeled, diced
- ¼ chopped red onion
Olsson Recipes 