Green Lentils – better than you think! Veggie or Vegan

This is an old favourite.  It can be vegetarian or vegan (just don’t add the parmesan cheese).

I made it tonight and now I remember why I used to make it regularly.  It is just so good!

Easy to make (all my meals are easy to make)

Ing.

375g or 500g Green or French Lentils (don’t use red or yellow lentils)

1 onion, finely diced

2 carrots, peeled and coarsely chopped

2 x 400g tins of chopped tomatoes (or fresh tomatoes with the centre removed)

1 handful of fresh Continental parsley, coarsely chopped

4 cups hot water

6 pieces of coarsely cut parmesan cheese squares (not if you’re vegan)

1 tablespoon olive oil

Cracked pepper to taste

A good pinch of Murray River Pink salt

1 x teaspoon Massel powdered chicken stock (it’s actually vegan and gluten free)

Method

In a stovetop pot (with lid), on medium heat, gently pan fry the diced onion in olive oil until golden brown.  Toss in the whole packet of green lentils.  Stir them about to absorb the onion and oil flavours.

After a minute or two add your tomatoes, carrots and parsley.  Stir it about.  Now add the pepper, salt and Massel chicken stock.  Add two of the four cups of water and let it gently heat up.  If you want to use the parmesan cheese, toss the coarse pieces in now - don’t try to find them later, they will dissolve!

Add the final two cups of water and raise the heat to bring it to the boil.  Once boiled, turn down the heat to the lowest heat setting, put the lid on and let it simmer for about 40 minutes.  Stir it occasionally to ensure nothing sticks to your pot.

‘Slightly crunchy’ is how I best describe the way I like to eat these lentils.

If you want to find the parmesan chunks, simply add them later, just before you remove it from the stove.

Serve with grated parmesan, if you choose.

This dish is excellent.  It tastes great, it is healthy and the kids will want more than one bowl!  I had three tonight!

The perfect Winter Stew for the perfect Winter’s day

OK Foodies, I’ve posted this before, but some of you might not have caught on.  This CWA Italian stew is remarkable.  I make it all the time.  It is simple to prepare (10 mins), it cooks on the lowest heat for thee hours and the flavour it provides is unique, exceptional and delicious. 

It takes little skill to prepare and will ensure those who eat it will determine that you are an excellent cook!

Please make it and post your results. Yes, you can use the slow cooker after the meat preparation stage is complete.

Ing.

1 kg BBQ lamb chops, which is a cut from the shoulder

4 rashers of bacon, sliced into short strips

3 onions, quartered

3 whole tomatoes, quartered

3 Pontiac potatoes, diced

A handful of fresh Continental Parsley, chopped

2 tablespoons butter

2 teaspoons Massel powdered chicken stock

1 teaspoon Murray River Pink salt

A sprinkle of cracked pepper

5 cups of hot water

In a large stovetop pot on medium heat (with a lid for later) fry your bacon in the butter.  After 4 minutes, remove and set aside.  Now in the same pot brown your chops, both sides, for about 2 minutes on each side.  This may take two or three batches.  Take them out and set aside.  If you run low on butter, add some more.

If you want to use a slow cooker, now is the time to changeover.

Leave the pot on the stove and tip in half your cut onions, tomatoes and potatoes.  Layer half your chops on the vegetables and sprinkle half your cooked bacon, sprinkle half your parsley, the Massel powdered chicken stock, a good sprinkle of cracked pepper and a sprinkle of Murray River Pink salt.   

Tip in the rest of the vegetables, layer the rest of the meat and sprinkle the bacon, parsley, cracked pepper and a little salt.    Gently add five cups of hot water, trying not to upset the layers. 

Cover and bring to the boil.  Once boiling, turn the heat down to the lowest possible setting and leave for three hours. 

It is ready to eat.

If you want to remove the layer of fat, place in the refrigerator overnight and remove the hard fat the following day before reheating on the stovetop.

Please enjoy! This one is a keeper.

15 minute Special Fried Rice

Tonight I made a quick 15 minute fried rice. The key to making this dish quickly is to prepare your rice primarily and separately, then add it to your finely diced and now cooked other ingredients and simply add soy sauce and toss.

I made this tonight in two batches as the volume of rice was greater than the fry pan I used to prepare the other items. You can add whatever ingredients you want. I always believe food should be colourful when using fresh ingredients so the items I placed into the fried rice represent loads of colour and life.

The basic rule to cooking rice is: one cup of rice to two cups of water, then boil (uncovered) until cooked. I tend to add water as it cooks, but I also like to drain off excess water so the gluginess goes way with the excess water. It also leaves a wonderfully moist rice once drained.

While your rice is cooking, in olive oil, pan fry your thinly sliced bacon and crack an egg into a hot pan. Let the bacon cook and stir the egg so it breaks into smaller pieces. Then add all your finely diced vegetables, all at once. I used onion, spring onion, carrot, red capsicum, Continental parsley and a single clove of garlic. Add cracked pepper, a couple of pinches of Murray River Salt and a teaspoon of Massell Chicken stock powder. Spread the veggies out in the pan. Stir them in with the bacon and egg. Let it all cook for about 4-5 minutes. As the vegetables are in small pieces, they cook quickly! Add a splash of olive oil if it is drying up.

By about now your rice should be ready. Add your drained, cooked rice. Mix it in. Splash in a tablespoon of soy sauce, or more or less to your taste. Toss it all for about a minute or until everything is mixed.

Now eat!