Tag Archives: Onion

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Very productive vegetable stock

I’ve been procrastinating this week as you can tell. I haven’t posted anything for a while and I feel like no matter how much I clean my house it always feels messy. Why do we procrastinate? It just feels good I guess, knowing that you can put off whatever it is until tomorrow. Eventually though, you realize this isn’t going anywhere and it comes to the point where you take a good look at yourself and say, “Really? You’ve been on Youtube watching useless crap for the last 3 hours, you don’t have anything more important to do?”The worst part is, you’ve probably waited so long that it’s now crunch time and you can’t help but hate yourself for not doing it right away.

 

That’s why I made vegetable stock today. No matter how lethargic or crummy I’m feeling, cooking my own stock somehow makes me feel so productive. Not to mention, it makes the whole house smell so good….. It’s really quite satisfying when you make basic things like stock, in your own kitchen. It’s almost like slowing down and going back to a time when we had to make things from scratch, because you couldn’t just go and buy it from the store. Sometimes I wish we could slow down other parts of our lives….

 

Just throw in any vegetables you have: carrots, celery, onion, leeks, mushrooms, bell peppers etc.

 

You can also add some other seasonings: parsley, cilantro, bay leaves, rosemary, garlic cloves…etc.

Boil the vegetables in water for a few hours, then strain the broth. I poured mine into several containers and popped them into the freezer for future use.

 

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Lentils – A New Year’s Day Lunch

It’s been a slow day so far, as I’m still recovering from last night’s festivities, but I wanted to cook something somewhat superstitious as well as something gentle on my tummy.

Lentils are great for days like today when you feel like you’re on the verge of falling asleep every time you sit down, and as I was sauteing the onions I noticed the smell was quite comforting. Something about the smell of onions sizzling away that reminds me of those hearty meals my mom used to cook up on cold days.

What’s so superstitious about lentils? Well, they are often eaten at this time of year because they resemble little coins which symbolize prosperity and wealth for the new year. This stew would be great for eating on the 31st as well because the lentils help soak up any alcohol you may be drinking later on that evening, and if you make it on the 1st than you can use up any left-over wine you might have kicking around from the party.

You will need: 1 medium carrot (diced), 2 celery sticks (diced), half of a large onion (diced), 4 cloves of garlic (minced), 2 cups of pureed tomato, 1 tsp of paprika, 1 tsp of red pepper flakes, 1/2 cup of red wine, 1 1/2 cups of vegetable broth, 2 cups of green lentils, salt & pepper to taste.

Start by sauteing the celery, onion, and carrot  on medium-high heat until softened, then add the garlic and continue sauteing for 1 minute. Add the paprika, red pepper flakes, black pepper, and salt.

Add the lentils and continue stirring for 1 minute.

Pour in the red wine, tomato puree, and vegetable broth, and cover. Simmer on low heat for 45 minutes until the lentils are tender and the sauce has thickened, add more salt & pepper if needed (this stew tastes best with lots of black pepper).

Check on the lentils every once in a while, you may need to add more liquid.

I added some baby spinach for a bit of color, you could also add some chopped parsley. Serve alongside some crusty bread and top with a bit of grated Parmesan cheese.

PRINTABLE RECIPE BELOW:

http://www.box.com/embed/0erlr7lhfm377fj.swf

HAPPY NEW YEAR EVERYONE!

Acorn Squash Salad

This is my first time using acorn squash. I saw it at the farmer’s market the other day and it looked so pretty I decided I had to try it. The taste is pretty similar to butternut squash but I find that acorn squash is not as sweet in flavour. The best part is you can eat the skin, flesh, and seeds so there is no waste.

So for my first Acorn Squash experiment I give you…Acorn Squash Salad.

First, slice up your squash and seperate the seeds. Set the seeds aside.

Toss the slices in olive oil, balsamic vinegar, salt, and blackpepper, and arrange them on a baking sheet. Add 5-6 cloves of garlic(with their skins still on) to the squash as well and bake for 30 minutes in a 350 degree oven.

Sprinkle the seeds with some salt and put them in the oven with the squash. Bake until they are golden brown.

Seperate about a handful of seeds from a pomegranate and set aside.

Aren’t they pretty? And they’re full of antioxidants.

Once your squash is done cooking, take the garlic cloves and remove their skins. Now you can make your dressing: 5-6 cloves of roasted garlic, juice of 1 lemon, 1 tsp of dried thyme, 1 tsp of dried rosemary, 1/4 cup of canola oil, 1/4 cup of olive oil. Blend in a food processor until smooth and creamy.

Assemble your ingredients over a bed of lettuce, cucumber, and red onion. Drizzle on the dressing and your ready to eat!

While you’re eating your squash, you can feel good knowing that you are getting a ton of fiber, magnesium and a substantial amount of potassium!