طبخات بالانجليزي

[هاجسي بك‎]

 السلام عليكم 

 

كيفكم يا حلوين رجعنا لكم بعد طوووووووووووووووووووول غياب مع طبخات بالانجليزي صحية  و دميلة >>>اي جميلة على ما يقول الكتكوت الي عندي

 

يالله نسمي بسم الله  مع

 

 وهي طبخة ايطالية يحبها قلبك Lentils Puttanesca

 

 

Puttanesca is one of my favorite Italian sauces. This vegan version turns ordinary dried brown lentils into real comfort food. Puttanesca is one of my favorite Italian sauces. This vegan version turns ordinary dried brown lentils into real comfort food.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Tips

Use dried lentils in this recipe. If you only have canned, rinse them and skip the soaking steps. You would also omit the 2 cups of water if you use canned lentils.

Farro, also called emmer wheat, is a whole grain that resembles in appearance and taste a cross between barley and wheatberries. It is available in the whole grains aisle, and I buy it in bulk at Costco. No farro? Sub barley, wheat berries or save time and serve this over whole-wheat pasta.

If you're watching your sodium levels, you can cut down on the capers and olives, but that's what gives this dish its unique flavor.

Ingredients

1 cup brown lentils, rinsed
1 cup pearled farro

1 T olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 t red pepper flakes
2 T tomato paste
1/2 cup dried mushrooms
1 14.5-ounce can diced tomatoes
16 black olives, pitted and chopped
2 T capers, chopped
1/2 lemon (optional)
chopped parsley or basil for garnish

salt and pepper to taste

Directions

Bring a kettle of water to a boil.

Place the lentils in heat-proof bowl. Pour boiling water over them, covering by one inch. Place a dinner plate over the bowl to cover and set aside. (You can do this in the morning to save time.)

Heat the oil over medium-high in a large sautepan. Add the onion, garlic and red pepper flakes and cook for five minutes, stirring often. Add the tomato paste and stir well to combine. Cook for two minutes, until tomato paste is fragrant and has darkened in color.

Drain and rinse the lentils, then add them to the pan, along with the mushrooms. Cook for one minute, stirring often. Add the tomatoes, plus two cups of water.
Lower heat to medium, cover the pan, and simmer for 20 minutes, stirring every five minutes. Add additional water if needed.
While the lentils are simmering, prepare the farro according to package directions.
Once the lentils are tender, remove from heat, season with black pepper and stir in the olives and capers, then squeeze in the lemon juice.
Serve immediately, over the cooked farro, and garnish with chopped fresh parsley or basil.

Serving Size: Makes four servings; 3/4 cup of cooked farro and 1 cup of lentils per serving

 

عندي أحساس ان فيه ناس متوهقة مع العنقريزي :)

 

بس نكمل عشان خاطر المثقفين

 

Vegetarian Vindaloo

 

 

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Minutes to Prepare: 5

Minutes to Cook: 40

Number of Servings: 4

Tips

Shop at a local co-op or spice shop where you can buy small portions of spices instead of large bottles that might lose their flavor hanging out too long in your cabinets. Once opened, spices should be used within 6 months for peak flavor.



Want to get the most flavor from your spices? Buy them whole and grind at home, in a blender or coffee grinder (buy one for spices only).

Ingredients

1 tablespoon olive oil
4 shallots (about 3/4 cup), chopped
1 tablespoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon turmeric
1/2 teaspoon ground cinnamon
2 teaspoons yellow curry powder
1 cup water
1 28-ounce can fire-roasted diced tomatoes*
2 bell peppers, diced
2 teaspoons ginger, grated
1 serrano chili pepper, diced (don't remove seeds if you want some additional heat)
2 sweet potatoes, cubed
1/4 cup white vinegar
2 cups water
1 1/2 cup dried lentils, rinsed

*Note: Fire-roasted tomatoes add a smoky flavor to the dish, but they do contain a significant amount of sodium. If you are watching your sodium, you may swap no salt-added canned tomatoes instead.

Directions

Heat a Dutch oven over medium heat, then add the oil. Add the shallots to the hot oil and saute for three minutes, stirring occasionally.

Add the spices to the pan, stir, cook for one minute. Add 1 cup water to the pan and simmer for 5 minutes.

Add the tomatoes, peppers, ginger, serrano and sweet potatoes to the pan, and cook for 5 minutes, stirring often. Add the vinegar and water, cover and simmer for 10 minutes. Add the lentils and cook another 15 minutes, until the lentils are tender.

Serve warm over brown rice or quinoa (nutrition info not included).



Serving Size: 2 1/2 cups per serving