14 novembre 2012 ~ 0 Commentaire

You just cook the lentils and beans with smoked meat and celery

I add some olive oil when the minestrone is already cooked for some additional taste. 3. Stuffed artichokes: This is a great summer dish and it’s a great appetizer. This is a very easy recipe you just have to mix a cup of bread crumbs (not fresh but dry), chopped garlic and parsley, olive oil and parmesan cheese. Stuff the artichokes with the mixture. Before you do this cut of the artichoke’s pointed tops of the leaves and the stems. Place the stuffed artichokes in the Dutch oven and add enough water to cover the artichokes halfway. This recipe requires a higher heat setting in the beginning before you bring to boil the artichokes, then lower the heat and cook for one hour. I use the same mixture for stuffing tomatoes as well (just cut the tomatoes in half, take the seed out and add the stuffing). 4. Lentils and bean soup: This is a great winter dish that will warm you on the cold days. This is one of my favorite soups.


You just cook the lentils and beans with smoked meat and celery dans General moncler-bady-quilted-hooded-down-women-jacket-253x300You just cook the lentils and beans with smoked meat and celery. You can add a whole potato for density and a carrot for additional taste (and color). Add salt and pepper to taste. Sprinkle with chopped parsley when it’s over and you can add some olive oil as well. The Dutch ovens are ideal for making lentil soups because they use medium or low temperatures, preventing the lentils from overcooking. 5. Spinach risotto: this is definitely one of my all time favorites. I usually make it using fresh spinach but you can use the frozen one as well. I use the following ingredients: butter, pancetta, onion, garlic, Arborio rice, spinach, Parmesan cheese, white wine and chicken stock. You warm the butter and fry 1/ cup of chopped onions. When the onions are golden add 1/4 lb. smoked pancetta, fry it for a while (without burning it) and add a cup of rice. Afterwards add the wine, let it evaporate and then add 1/4 chopped fresh spinach and the chicken stock, salt and pepper to taste. At the end add the Parmesan cheese. You can sprinkle some more cheese on the served risotto. Here is a little tip for making your risotto taste better. When your risotto is cooked take it from the heat and add a small ball of butter in the center. Let it rest covered for a minute and then serve it.

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