Rice Pilaf and sauteed Kale

photo-90.jpg

For Monday dinner, we had a beautiful summer/ fall dish. It has felt like fall in New York City and so rice pilaf and sauteed kale sounded just right. You will need 2 tbs of butter or a vegetable substitute, 1/2 cup of orzo pasta and 1/2 cup of basmati rice, 2 cloves garlic, 1 small onion, 2 cups of chicken or vegetable broth.

Prepare the pilaf as follows:

Melt the butter or oil in a saucepan. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent. Add garlic and cook for 1 more minute. Mix in the rice and broth. Bring to a boil, then reduce heat to medium, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

In the meantime wash and trim one bunch of Tuscan kale, add 3 garlic cloves (cut in half) to 2 tbs of EVOO in a skillet on medium heat. Wait until they are browned and fragrant, then add the kale little by little. After a few minutes it will wilt and you can add up to 1/4 cup of tamari. Season with salt and pepper to your liking.

ENJOY!

Mango Lassi Ice Cream

Diptic-14.jpg

When life hands you mangos, you have got to make mango lassi ice cream. Also because peeling mango and making it look presentable is tedious. It's easier to put it straight in the nutribullet and then try to (gracefully) eat the rest of flesh off the pit, while nobody is watching. The combination of yoghurt, chia seeds, mango and mint makes this recipe very fresh and healthy.

For 4 pop molds, add 1.5 cups of yoghurt to a blender. The amounts I used work well for the nutribullet but if you have a bigger blender, you could double or triple the amounts. Add 3 tbs of chia seeds and let the mixture sit for about 15-20 minutes until the seeds take on a gelatinous texture. Add the flesh of one mango and a handful of mint leaves (approximately 10). Blend the mixture with 4 ice cubes and fill it into the pop molds. Let them freeze over night.

Done. Ice cream for breakfast!

ENJOY!

Cabbage Lentil Soup

Diptic-13.jpg

For Tasty Tuesday, this is a nice lunch the next day as well as a light dinner. Cabbage Lentil Soup with Farro. I try and keep my dinners lighter than my lunches and reduce the amount of carbs and heavy foods in the evening. Sometimes more successfully than other times. Somehow when I do that, I want to snack around 9/10 pm.

This soup is satisfying in smells, looks and flavours. Cabbage is widely used as a diet food. Who doesn't remember the cabbage detox soup? And lentils are filling and combined with the faro a great protein for your workouts!

You will need:

  • one small onion
  • 3 cloves (not BULBS as previously stated in a recipe) garlic, minced
  • 1 tbs of thyme, rosemary and 1/2 tbs of red pepper flakes
  • salt and pepper
  • 1/2 cup of apple cider vinegar
  • half a head of cabbage
  • 4 cups vegetable broth
  • 1/2 cup of red lentils
  • 1/2 cup of farro
  • 2 cups of kale

Sautee the onion and garlic in 2 tbs of EVOO until fragrant. Add the spices and keep it cooking for a few minutes. Add the cabbage for 5 minutes until lightly browned and wilted. Deglaze the pan with the vinegar and add the broth, lentils and farro.

Cook all of this for 20-15 minutes partially covered. Then add the kale on top, cover with a lid and cook for another 5 minutes.

ENJOY!!

xxR

Red Lentils Recipe

photo-77.jpg

This red lentils recipe is so simple, I don't have much to say about it except that it is so yummy and was a total "what's left in the fridge" dinner. Red lentils with fennel. It may seem odd that we have fennel and lentils left over but it was that dire!

I really like fresh fennel. In Germany women give young babies fennel to help with colicky nights and even as an adolescent I always really liked that particular tea. So now I sometimes buy Yogi Tea Stomach Ease which includes it. I have also started using fresh fennel in recipes such as "The Chew's" braised short ribs with red wine and fennel and the middle Eastern dish with Kibbeh and fennel salad a la Ottolenghi that I featured here on the blog.

This red lentils dish is great by itself or as a side dish. All you need is one cup of red lentils for every 2 cups of water or (preferably) broth.

Bring the water/ broth to a boil, stir in the red lentils. Cut one fennel bulb in half and slice very thinly and add that half to the boiling lentils.

It will take approximately 30 minutes until the lentils are cooked, then you can sneak in a teaspoon of Turmeric for its amazing health benefits and: ENJOY!

xxR

 

Tasty Tuesdays: Sweet Potato Frittata

photo-66.jpg

For Tasty Tuesdays this week, I present to you what has got to be the easiest recipe ever. And it's delicious sweet potato, too. I have adapted this recipe from this original one, here. You will need 3 medium sweet potatoes, peeled and sliced thinly, one bunch of spring onions (chop the white and light green parts only), 2 Tbs butter or ghee, grated Gruyère cheese, 6 eggs, 2 Tbs milk.

Melt 1 Tbs of butter or ghee in a big oven proof pan or dish. Add the sweet potato in several layers. Sautée them and gradually add the spring onion. Cook both until just soft, season generously with salt and pepper, and remove from the pan. Whisk the eggs with the milk.

Melt the 2nd Tbs of butter or ghee in the pan, making sure that you coat the sides, too. Add the potato/ spring onion mixture back to the pan, then immediately add the egg. Move the pan left to right to ensure that the egg mixture runs into the areas between the potato slices. Let it cook until the egg is just set, then transfer under the broiler.

Cook the frittata under the broiler until the egg is set, then sprinkle (as much) cheese (as you like) on top and let it brown. Voilà!

I personally thought the frittata made for a light vegetarian dinner that didn't need anything to go with it. But you could always serve it as a side dish or bring it to a party or brunch and make your friends very happy!

I hope you like it.

xxR

 

Healthy Pancake Recipe

photo-63.jpg

You'll say: "why would I want a healthy pancake recipe? Pancakes are supposed to be wonderfully decadent and indulgent. Not necessarily healthy." Well, these are; both.

They are wonderfully healthy by including rolled oats and potentially gluten-free, but their texture is soft and fluffy and delectable because of the buttermilk and other standard ingredients. They will warm your tummy and your soul on one of these dreadful, grey winter mornings (or evenings, who knows?).

Make this batch for 4 hungry souls.

Soak 2 cups of rolled oats in 2 cups of buttermilk, preferably over night but at least several hours.

Then add, 2 eggs (lightly beaten) and 1/4 cup melted grass-fed organic butter. In a separate bowl mix 1/2 cup of all purpose flour (or for gluten-free and some nutty crunch, buckwheat flour), 2 tablespoons brown sugar, 1 teaspoon of each baking soda and baking powder and 1/2 teaspoon of cinnamon. If you like Sweden as much as I do, you will have encountered their love for everything cardamom. It's a nice replacement for the cinnamon or you can add both.

Mix dry ingredients with wet ingredients. The result will be a very thick, sticky dough. Pan fry the pancakes and keep the ones that are ready warm in the oven.

Enjoy them with maple syrup, or honey, frozen fruit heated up (as seen in the picture).

Tell me what you think in the comments.

xxR