Dicing

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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Geroestete Semmelknoedel Mit Ei

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A  few weeks ago I posted :

Rinds Rouladen & Semmel Knoedel  ( Beef Roulade & Bread Dumplings )

in response to a request. I mentioned in the post that one can not re-heat bread dumplings in water, as they would become very dense. I promised to post another post soon to explain what to do with leftover bread dumplings. Here are  two very delicious recipes.

A )  ” Semmelknoedel  Salat ”
Dice the cooled dumplings, add diced red onions, diced radish, diced tomatoes, diced cucumbers, diced peppers, sliced chives and dijon mustard vinaigrette and mix all into a Panzanella – like salad. Beautiful and delicious  🙂

B )  ” Geroestete Semmelknoedel mit Ei ”
Quarter the cooled dumplings, then slice into quarter inch slices. Whisk whole eggs with kosher salt and freshly ground black pepper. Saute dumpling slices in butter until lightly browned. Add eggs and sliced chives, saute until eggs start to set. To serve, sprinkle with chopped parsley.
Serve with tomato / cucumber salad.
Note : During the sauteing the dumplings will become crispy on the outside while they aquire a wonderful creamy texture on the inside.

Bon Appetit !   Life is Good !
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