[CnD] (no subject)

Anna annagalassi at sasktel.net
Wed Feb 22 12:24:58 GMT 2012


Where is the name of the recipe?
Anna
----- Original Message ----- 
From: "gail johnson" <mama-gail at samobile.net>
To: <cookinginthedark at acbradio.org>
Sent: Wednesday, February 22, 2012 5:44 AM
Subject: [CnD] (no subject)


>
> Light and easily digested, yet satisfying and nutritious, this easy low 
> fat crockpot soup recipe is the perfect meal in a bowl.
> Prep Time: 20 min. Cook Time: 5 - 6 hr
> 8 Servings
> Ingredients:
> 1/2 cup quinoa
> 3/4 cup uncooked small red lentils (masoor dhal)
> Optional: 1 Tbsp olive oil (Not optional in my opinion)
> 2 large carrots
> 2 stalks celery
> 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 
> small butternut squash
> 1 bay leaf
> 2 inch piece cinnamon stick
> 2 thin slices fresh ginger (about 1/2 inch piece peeled first)
> 1/2 jalapeno pepper, seeded
> 6 cups water or unsalted soup stock
> 1/2 tsp ground cumin
> 1/2 tsp ground fennel seed
> 1/2 tsp turmeric
> 1/2 tsp paprika
> 1/2 tsp ground coriander
> 1/2 tsp dried thyme leaf or 1 sprig fresh
> 1 tsp dried basil or 1 Tbsp minced fresh
> 1/4 tsp dried rosemary leaves or 1 sprig fresh
> 1/2 tsp salt or to taste and fresh ground black pepper
> 4 Tbsp minced fresh herbs: parsley, cilantro or basil
> 2 cups chopped fresh greens: kale, chard, or spinach
> More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder
> Crockpot Directions:
> Rinse the quinoa and red lentils in a bowl or pan, then drain into a 
> colander
> Peel the carrots, slice lengthwise, then slice in thin pieces
> Wash and trim the celery stalks, then slice crosswise in thin pieces
> Break or cut the cauliflower into large chunks - these will break up into 
> smaller pieces as they cook
> Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and 
> jalapeno in the crockpot
> Add the vegetables, except for the optional greens, and cover with the 6 
> cups water
> Cover and cook on low for 6 hours or more if needed
> 20 minutes before serving, turn the heat up to high and stir in optional 
> greens
> Just before serving, add the minced fresh parsley, basil or cilantro, salt 
> & pepper, and serve, removing the ginger slices, bay leaves, cinnamon 
> stick, as you come across them
> Stovetop Directions:
> Heat oil in large sauce pan on medium
> In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
> leaf, cinnamon stick, ginger slices, jalapeno
> Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
> turmeric, fennel and paprika and stir until heated and veggies are coated
> Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
> minutes. Add the optional greens. Cover and cook 5 more minutes or until 
> greens are wilted.
> Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve
> Cooking Tips
> To speed up cooking, preheat the crockpot on high, bring everything to a 
> boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.
> Heat oil in large sauce pan on medium
> In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
> leaf, cinnamon stick, ginger slices, jalapeno
> Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
> turmeric, fennel and paprika and stir until heated and veggies are coated
> Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
> minutes. Add the optional greens. Cover and cook 5 more minutes or until 
> greens are wilted.
> Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve
> Cooking Tips
> To speed up cooking, preheat the crockpot on high, bring everything to a 
> boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.
>
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