Carrot

Stew Of Black Beans, Chicken & Baby Rainbow Carrots

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After  a hearty, early breakfast today, I skipped lunch, so at 4.00 pm hunger was knocking strongly and I felt like having something rustic to eat.
It was too late to soak dried beans of any kind, so I opened a can of black beans, peeled some potatoes, cleaned a few baby rainbow carrots and chopped up and seasoned a chicken I bought the day before. After only about 15 minutes prep and another 45 minutes of cooking time, this beautiful, tasty dish was on the table :
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Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

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Ingredient’s :

Chicken stock
Potatoes,   cut into wedges, cooked, tossed in butter and parsley
Black beans,   canned, rinsed
Chicken,   cut into 16 pieces
Baby rainbow carrots,
Onion,   finely diced
Scallion,   sliced
Garlic,   paste,
Tomato paste,
Scotch bonnet hot sauce,
Apple cider vinegar,
Red wine,
Kosher salt,
Black pepper corn,   freshly ground
Thyme,
Bay leaf,
Olive oil,
Butter,
Parsley,   chopped

Method :

Season chicken with salt and black pepper, saute in olive oil until golden brown, add onions and garlic, continue to saute until fragrant, add tomato paste, deglaze with wine. Add stock, thyme, bay leaf and carrots and simmer until chicken and carrots are done, about twenty minutes. Adjust salt and pepper if necessary, add a bit of vinegar and scotch bonnet sauce to taste. Finaly, add potatoes and sprinkle with scallions.

Bon Appetit !   Life is Good !
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Curried Lentil Soup With Pork & Pork

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Curried  lentil soup with pork, vegetables, potatoes, sun dried tomatoes, chilis and chicharones (the other pork) ”

Last night it was a bone chilling 68 F  outside, (this is Florida, folks),
so  this one-pot meal provided much needed  heat and comfort  🙂
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Ingredients :

Pork butt,   diced
Chicken stock,
Lentils,   any color will do
Bell peppers,   diced
Onions,   diced
Potatoes,   diced
Celery,   diced
Carrots,   diced
Sun dried tomatoes,   chopped
Garlic,   paste
Chicharones,
Butter,   substitute with olive oil if you prefer
Kosher salt,
Cayenne,
Maggi seasoning,

Method :

Saute onions, carrots, celery, sun dried tomatoes and garlic in butter until onions are translucent. Add curry powder, saute slowly for 30 seconds. Add pork, chicken stock and seasoning. Simmer until pork is tender. Remove pork, set aside, cover so it does not discolor. Add lentils to stock and simmer for 15 minutes. Add potatoes and peppers. Simmer until tender but not falling apart. Blend one quarter of the soup until smooth and thick. Return to pot, add pork and heat through. Adjust seasoning if required. To serve, sprinkle with chicharones.

Bon Appetit !   Stay Warm !
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” Sunday Lunch Made Easy ” Chicken & Veggie Soup

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Even if you dont like to spend much time in your kitchen on a sunday,
this soup is well worth the 5 minutes prep time and 30 minutes wait until it’s all simmered to perfection.
Happy Sunday   🙂
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Ingredient’s :

Chicken drum sticks,
Cauliflower,                      florettes,
Carrots,                              sliced
Celery,                                sliced
Leek,                                   sliced
Green peppers,                 diced
Scallion,                            sliced
Cherry tomatoes,             whole
Cilantro,                            chopped
Lime,                                  juiced for soup, sliced for deco
Salt,                                     to taste
Cayenne,                            to taste
Maggi seasoning,            to taste

Method :

Simmer chicken in lightly salted water until cooked through but still firm.
(No falling of the bone here, that’s overcooked)
Add carrots, leek and celery and simmer until just done.
Remove from heat, add salt, cayenne, lime juice, cauliflower, peppers and tomatoes and let steep for another five minutes.
To serve, sprinkle with cilantro and garnish with lime slices.

All about  MAGGI SEASONING

Bon Appetit !   Life is Good !
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” Salad Of Romaine, Salame, Gorgonzola & Pomegranate / Blueberry Dressing “

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Although I love pasta and stews of any kind more than any other food,
a close third place is definitely a nice salad. Last night the salad God’s
were knocking at my door, leaving me with this wonderful, quick and easy
concoction :
Romaine, salame, roquefort, egg, carrot, tomato, onion and
pomegranate / blueberry Dressing.
Salad Heaven, right there   🙂
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Ingredient’s :

Romaine lettuce,           cut
Tomatoes,                       sliced
Onions,                           sliced
Carrots,                           julienned
Eggs,                                made into thin crepe, julienned
Garlic,                              paste
Salame,                            thickly julienned
Gorgonzola,                   coarsely  crumbled
Dressing,                        Pomegranate / blueberry/garlic

Method :

Mix all ingredients lightly and serve with a slice of rustic bread
to mop up the dressing and bits at the bottom of the plate.

In this case I used ready made dressing ( Litehouse Pom / Blueberry),
which I enhanced a bit to my taste with garlic paste. Obviously the
choice of dressing, as well as any other ingredient to this salad is
open to change and additions. Just follow your heart, your
cravings and your phantasy  🙂

Bon Appetit !   Life is Good !
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” Curried Pumpkin Soup With Carrots, Yoghurt & Ginger “

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Last week I bought  some pumpkin at the grocery store.
I had planned to use it as side dish, but the days passed and the pumpkin just sat there.
So today when I felt like having a soup, curried pumpkin and carrot cream with ginger and chili oil came to mind. I have done this soup a few times in the past for privat dinners at home, and it was always a success with my friends and family.

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“ Curried pumpkin and carrot cream with ginger and chili oil ”

Ingredients:

Pumpkin, peeled and deseeded

Carrots, diced

3  Banana, peeled and diced

Onion, peeled and diced

Ginger, grated

6  Garlic, chopped

Scotch bonnet hot sauce

Greek yoghurt

Curry powder

10 Cinnamon stick
11 Butter
12 Chicken or vegetable stock
13 Salt and cayenne pepper to taste

Method:

Sautee first 6 ingredients in butter until onions are translucent,
add curry and cinnamon and sauté for one minute.
add stock and simmer until vegetables are soft.
Mix in blender until smooth, add yoghurt and salt and Pepper to taste.

To serve, drizzle with more yoghurt and chili oil.

Bon Appetit !   Life is Good !
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