I've been experimenting a lot in the kitchen lately, mainly because I have an assortment of foods that need to be used and lots of lentils (hence the 3rd recipe and also because they are a good inexpensive source of protein):
*PASTA SOUP WITH CHICKEN*
(sopa de fideos con pollo)
ingredients:
1" pieces of spaghetti style pasta, salt, chicken, sugar, onion, garlic, parsley, celery seed, turmeric, ital. dressing, cilantro
1. boil chicken for 15 minutes to cook through, used 4 cups of water for this. dice chicken. add 4 more cups of water. bring water to a boil.
2. stir in pasta. add chicken, various veggies (broccoli, celery, carrots, onion, garlic, green pepper) and seasonings: salt, sugar, parsley, celery seed, turmeric, basil, italian dressing. all seasonings to taste, approx. 1-2 teas ea.
3. bring to boil. then reduce heat and simmer, stirring occasionally, ten minutes.
4. Serve with a garnish of cilantro.
*LEMON HERB RICE*
a good side dish for fish
Ingredients: Long Grain Parboiled Rice, Lemon Flavor, Sugar, Salt, Marjoram, Thyme, Rosemary, and Turmeric (for color)
1. Combine rice, 1-1/2c water, *seasoning-see ingred* and 1 T of margarine in a small saucepan.
2. Bring to a boil, cover, reduce heat (low, med-low), simmer 10 minutes.
3. Remove from heat, seat aside 5 minutes.
55 min | 15 min prep
Serves 3-4.
other suggested ingredients/recipe from Recipezaar.com #224188
1/2 cup brown basmati rice
1 cup vegetarian chicken broth
3/4 teaspoon fresh lemon juice
1 tablespoon olive oil
4 garlic cloves, minced
1/8 teaspoon coarse sea salt
1/8 teaspoon fresh coarse ground black pepper
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1/4 teaspoon lemon zest, grated
1 teaspoon marjoram
In saucepan, bring broth & lemon juice to simmer.
In heavy skillet heat oil. Add garlic and cook until softened.
Add rice & stir, cooking 1-2 minutes.
Add broth, salt & pepper and bring to boil.
Lower heat and simmer 30-40 minutes until all liquid is absorbed & rice is soft. (Note: Rice may take more or less time depending on temperature, so check periodically until done).
Remove from heat, stir in herbs & lemon zest. Add additional salt & pepper if desired.
*LENTILS AND RICE*
(a combo of Egyptian Koshary recipezaar #232836 with Spanish Rice recipezaar #140550)
30 min | 5 min prep
SERVES 6
1 cup lentils
1 cup rice
(probably should double the remaining ingredients next time)
2 garlic cloves, minced
2 tablespoons vegetable oil
2 1/2 cups chicken broth or beef broth
1 teaspoon ground cumin
1/2 teaspoon oregano
16 ounces canned pinto beans, drained and rinsed
1/3 cup salsa
1/4 cup sliced green onion
1. Heat oil in a 2 quart saucepan, add lentils. Fry for about 2-3 minutes.
2. Add rice and garlic until rice is lightly browned, about 2-3 minutes. *maybe this step needs to be combined with step one.
3. Add broth, cumin, and oregano; bring to a boil.
4. Reduce heat and cover tightly. Simmer for 20 minutes.
5. Remove from heat and stir in beans.
6. Let stand until all liquid is reabsorbed, about 5 minutes.
7. Stir in salsa (mine was homemade) and green onions (didn't inc this one, as it wasn't available at the time).
I thought these tasted good, but I will probably make some alterations for next and repost the new versions.
