Red Lentil and Vegetable Soup

Ingredients

• 1 tbsp. olive oil
• 4 medium carrots
• 1 small onion
• 1 tsp. ground cumin
• 1 can diced tomatoes
• 1 can vegetable broth
• 1 c. dried red lentils
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 bag baby spinach

Directions

1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

http://www.countryliving.com/food-drinks/recipes/a10790/red-lentil-vegetable-soup-ghk0208/

Roasted Mushroom Pate

ROASTED MUSHROOM PATE

• 1 pound Cremini mushrooms (quartered)

• 1 small shallot (cut into wedges)

• 2 sprigs thyme

• extra-virgin olive oil

• salt & freshly cracked black pepper

• 3 tablespoons Sherry wine

• 1/3 cup walnuts

step-by-step directions

Preheat oven to 375°F. Toss the mushroom, shallots and thyme in a bowl with just enough olive oil to coat. Season with salt and pepper. Transfer to a rimmed baking sheet lined with a wire rack. Cook for 25 minutes. Allow to cool to room temperature. Place the cooked mushrooms in a food processor with sherry and walnuts. Pulse until finely chopped. Adjust seasoning to taste and serve over your choice of cracker or toast. Serve with whole grain mustard if desired. Tips - Use a mix of mushrooms to change up the flavor. From "the Chew" http://abc.go.com/shows/the-chew/recipes/roasted-mushroom-pate-daphne-oz

Brazillian Beansoup with avocado and feta cheese

Ingredients

6 dl  svarta bönor, kokta

1 st  rödlök(ar)

5 st  vitlöksklyfta(or)

2 msk  olivolja

2 st  morötter

1 st  röd chili

5 dl  finkrossade tomater

1 st  apelsin(er), pressad

1 tsk  spiskummin

salt

Topping

2 st  tomat(er)

1 st  avokado

60 gram  fetaost

1 dl  örter, hackade

Tillagning

1. Tärna moroten och finhacka chilin. Hacka lök och vitlök. Fräs löken i oljan några minuter. Tillsätt morötter, bönor, chili, finkrossade tomater, pressad apelsin, och kryddor. 

2. Koka 10 minuter tills morötterna är mjuka. 

3. Topping: Tärna tomater och avokado. Toppa soppan med avokado, tomat, smulad fetaost och färska örtkryddor.

Recept: Mia Troberg Elonq

Foto: Linnea Swärd

Näringsinnehåll:

Energi (kcal)

335,8 

Protein (g)

13,7 

Fett (g)

15,8 

Kolhydrater (g)

29,3 

http://www.tasteline.com/Recept/Brasiliansk_bonsoppa_med_avokado_och_fetaost

Curried Parsnip Soup with shredded apples

1 tbsp butter
1 tbsp olive oil
1 cup chopped onion
1 1/2 tbsp curry powder
6 cups low salt chicken broth
1 1/2 lb parsnips, peeled, cut into 1 inch pieces
2 medium granny smith apples
1 cup plain whole milk yoghurt

1. Melt butter & onion in a heavy pot, add onion and saute until translucent about 3 minutes
2. Add curry powder, stirr for 30 seconds
3. Add broth and parsnips, let simmer for 30 minutes
4. Puree soup with blender until smooth
5. Peel and core the apples, shred them coarsley
6. Add apple shreds and yoghurt to the soup

ENJOY!!

Kale Quiche with Feta Cheese

Quiche Dough
1 1/2 stick butter (150 g)
1 1/4 cup flour (3 dl)
2 Tbsp water

Filling - The measurements are approximately
3 handful of finely chopped kale (150 g)
7 oz Feta Cheese crumbled or cubed(200 g )
1/2 cup olives (1 dl)
1 red pepper
1 cup heavy cream
4 egg
1 pinch black pepper
1/2 tsp salt

Make the Quiche in a cake pan with a removable bottom
Heat the oven up to 350 F (175 C)

Make the quiche dough Crust by mixing butter and flour and water
Put the dough in the cake pan and thumb it out evenly so it covers the bottom and the side
Pre-bake the quiche in the oven for 10 minutes
Chopped the kale finely, chop olives and red pepper, mix it all together with the feta cheese
Put it all in the pie crust
Whisk the egg and the heavy cream together, add salt and pepper
Pour it all over the veggie mixture
Bake in the oven for 40 minutes or until you are sure the egg mixture is fully cooked/hardened

Anna's Famous Corn Chowder

1 onion, chopped
2 carrots, juliened, then cubed miniscule cubes
1 stalk celery, juliened, then cubed miniscule cubes
2-3 potatoes, cubed 1/4 inch cubes
1 cup milk
1 can cream of corn
1 can corn, drained
thyme
pepper
1 cube vegetable broth
1/2 bacon package
olive oil



In a pot, add olive oil, saute onion 5-10 minutes
Pour in carrots/celery mix 2-3 minutes
Add potatoes  1-2 minute
Add cup milk
Add corn and cream of corn, if too thick, add more milk
Add thyme and pepper
Add vegetable broth cube
Bring to a boil, back off to a simmer
In separate pan cut bacon into small strips, separate strips, cook on 1/2 to 3/4 power
put bacon on paper to drain fat.
keep bacon on side

Vegetarisk soppa från det franska lantköket

2 st  gul lök(ar) 2 st  vitlöksklyfta(or) 3 msk  olivolja 1 st  aubergine 1 st  zucchini 400 gram  tomater, delade salt peppar 0,5 gram  saffran 2 dl  kokta kikärter 1 st  citron(er), skal och saft 1 l  grönsaksbuljong 3 msk  Hackad dill 2 msk  hackad gräslök 4 msk  aioli, färdigköpt eller hemmgjord

Tillagning

1.Hacka lök och vitlök. Skär zucchinin och aubergine i bitar. Fräs löken i oljan och tillsätt vitlöken efter ett tag.

2. Tillsätt zucchini och aubergine. Fräs tills de fått färg. Salta och peppra. Tillsätt tomater, saffran, rivet citronskal och kikärter.

3. Häll på buljong och koka i 10 minuter. Strö i hackad dill och gräslök. Pressa i citron. Servera med aioli.

Recept: Mia Troberg Elonq

Näringsinnehåll:
Energi (kcal)
342,9
Protein (g)
7,9
Fett (g)
24,3
Kolhydrater (g)
19,1

http://www.tasteline.com/Recept/Vegetarisk_soppa_fran_det_franska_lantkoket

Kikärtscouscous och sallad

En vegetarisk sallad med smak av spiskummin. Servera den som den är med yoghurt eller till en grillad köttbit. Tänk då på att antalet kalorier ökar. Kan serveras varm eller kall.

2 dl	vatten
0,5 tsk	salt
2 dl	couscousgryn
0,5 st	gul lök
1 st	vitlöksklyfta
0,5 msk	neutral olja
50 g	champinjoner
2,5 dl	kikärter, kokta från burk
0,5 tsk	spiskummin
1 tsk	paprikapulver
1 krm	cayennepeppar
6 st	körsbärstomater
0,5 dl	koriander, hackad
1 msk	pressad citron
2 msk	vatten
2 msk	russin
2 krm	salt
100 g	blandad sallad
0,5 dl	matlagningsyoghurt

1. Koka upp vatten och salt i en liten kastrull. Lägg i couscousgrynen, dra av från plattan och låt dem svälla ca 5 min.
2. Hacka lök och vitlök. Hetta upp olja i en stekpanna och fräs lök, vitlök och skivade champinjoner någon minut. Tillsätt avrunna kikärter, spiskummin, paprikapulver, och cayennepeppar.
Fräs en kort stund så att allt blir varmt men inte bränt.
Dra stekpannan åt sidan.
3. Skölj och halvera tomaterna, vänd ner dem och koriandern i couscousen tillsammans med pressad citron, vatten och russin.
Smaka av med salt.
4. Lägg en salladsbädd på serveringsfat eller fördelat på tallrikar. Lägg över kikärtscouscous och servera med matlagningsyoghurt.

http://www.alltommat.se/recept/Kikartscouscous-och-sallad-1277

Puréed Spinach Soup With Middle Eastern Spices

This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1/3 cup finely diced celery
• Salt to taste
• 2 garlic cloves, minced
• 1/2 cup medium-grain rice
• 6 cups chicken stock or vegetable stock
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
• 1 1/2 pounds fresh spinach, stemmed and washed thoroughly in 2 changes of water
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground clove
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1 scant teaspoon coriander seeds, lightly toasted and ground
• Salt and freshly ground pepper
• 1 teaspoon cornstarch
• 2 cups drained yogurt or Greek-style yogurt
• 1 small garlic clove (optional)
• 1/4 to 1/3 cup chopped walnuts for garnish

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
2. Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
3. Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
4. If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.

Yield: 4 to 6 servings.
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.
Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein
Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

http://www.nytimes.com/2013/06/03/health/pureed-spinach-soup-with-middle-eastern-spices.html?hpw
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Black Rice Edamame Bean Sallad

From the mindfulness masters at internationally renowned Miraval Resort & Spa comes the beautiful new cookbook, Mindful Eating. It mixes helpful tips on mindfulness in physical and spiritual realms while preparing simple, beautiful dishes. From the authors:

If preparing simple, wholesome food is what you desire, this is a good recipe to master. To achieve the best results, we suggest precisely measuring the water when cooking the rice, and use a large pot instead of a medium one so that it cooks evenly and retains its crunch.

3½ c. water

¼ tsp. kosher salt

2 c. black rice

1 c. fresh or thawed frozen edamame beans

½ tsp. Olive Oil

1 c. thinly sliced shiitake mushrooms

Pinch freshly ground black pepper

½ c. thinly sliced green onions, tops only

½ cup roughly chopped fresh cilantro

¼ c. low-sodium soy sauce

2 Tbsp. rice wine vinegar

1 Tbsp. agave syrup or honey

1½ tsp. sesame oil

Place the water and salt in a large pot and bring to a boil. Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is just tender but still al dente, 20 minutes. Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes. Drain well.

Bring a small pot of lightly salted water to a boil. Add the beans and lightly blanch, 1 minute. Drain the beans well, reserving 2 Tbsp. of the cooking water, and rinse the beans under cold running water. Drain the beans well, transfer to a large bowl, and set aside.

Heat a medium skillet over medium-high heat. Add the oil, mushrooms, salt, and pepper; stir well to combine and cook for 30 seconds. Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes. Place the mushrooms in the bowl with the beans and add the drained rice, green onions, and cilantro.

To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup, and sesame oil in a small bowl.

Add the dressing to the rice mixture, and stir well to combine. Serve immediately.

Makes four 1/2-cup servings

Calories: 200; total fat: 3.5 g; carbohydrate: 40 g; dietary fiber: 4 g; protein: 7 g

Retriefed from: http://spiritualityhealth.com/recipes/black-rice-and-edamame-bean-salad

Southwestern Quinoa Salad

Original recipe makes 8 servings

Change Servings

• 1 cup quinoa
• 1 tablespoon butter
• 2 cups chicken broth
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1 cup corn
• 1 (15 ounce) can black beans, drained
• 1/4 cup chopped cilantro
• 1 large tomato, diced
• 1/2 cup fresh lime juice, or to taste
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon adobo seasoning
• 1/2 cup feta cheese
• salt and black pepper to taste

Directions

1. Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
2. Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

http://allrecipes.com/Recipe/Southwestern-Quinoa-Salad/Detail.aspx

Indian Daal

Gryta

1 st  gul lök(ar)

0,5 st  purjolök(ar)

2 st  vitlöksklyftor

1 msk  ingefära, färsk

1 msk  garam masala

1 tsk  spiskummin, malen

0,5 tsk  gurkmeja

1 tsk  chilipulver

1 tsk  kanel

3 msk  rapsolja

1 msk  smör

2 msk  tomatpuré

3 tsk  honung

200 gram  röda linser

6 dl  vatten

2 msk  grönsaksbuljong, eller tärningar

2 st  tomater

0,5 kruka(or)  koriander

salt

0,5 st  salladskål

300 gram  morötter

olja och balsamvinäger

flingsalt

Tillbehör

4 port  ris

mango chutney

Tillagning

1. Koka ris enligt anvisning på paketet.

2. Daal: Skala och finhacka lök, vitlök och ingefära. Skölj och strimla purjolöken.
3. Blanda samman garam masala, spiskummin, gurkmeja, chilipulver och kanel i en liten skål.
4. Värm en stor kastrull eller gryta med rapsoljan och smöret. Fräs lök- och ingefärshacket tillsammans med kryddorna i 1 min under omrörning. Tillsätt tomatpuré och honung och fräs runt under omrörning ca 20 sek.
5. Tillsätt linser, vatten och buljong. Skölj och skär tomaterna i mindre bitar och tillsätt till grytan. Rör om och låt grytan småkoka i ca 15 min. Rör om då och då. Smaka av med lite salt.

6. Sallad: Strimla kinakålen och skala och riv morötterna. Blanda med lite olja och vinäger och strö över lite flingsalt.

7. Grovhacka koriandern och strö över den klara grytan. Servera med sallad, ris och ev mango chutney.


Näringsvärde:

534 KCAL
16 gram protein
17 gram fett
70 gram kolhydrater


Recept: Mari Bergman
Foto: Linnea Swärd

http://www.tasteline.com/Recept/Indisk_daal_med_kal-_och_morotssallad

Veggie Burgers w/Buter Beans

• 1 (15 ounce) can butter beans, drained
• 1 small onion, chopped
• 1 tablespoon finely chopped jalapeno pepper
• 6 saltine crackers, crushed
• 1 egg, beaten         
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 1/4 cup vegetable oil


Directions

1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Garlicky Butternut Squash

 Garlicky Butternut Squash: http://allrecipes.com/Recipe/Garlicky-Baked-Butternut-Squash/Detail.aspx

    .                 2 tablespoons minced fresh parsley

    .                 2 tablespoons olive oil

    .                 2 garlic cloves, minced

    .                 1 teaspoon salt

    .                 1/2 teaspoon pepper

    .                 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

    .                 1/3 cup grated Parmesan cheese

Directions

    .  In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Fancy Asparagus (Side Dish)

INGREDIENTS

    .  1 tablespoon olive oil

    .  1/4 cup sliced purple onion

    .  1 clove garlic, chopped

    .  salt and pepper to taste

    .  lemon pepper to taste

    .  10 spears fresh asparagus

    .  2 tablespoons white wine

    .  1 tablespoon Parmesan cheese

1 tablespoon crushed whole wheat crackers

DIRECTIONS

   .   Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.

Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Bean Chili

2 red onions  3 garlic cloves 2 red bell peppers 3 tbsp oliveoil 1 can 14.8 oz Pureed Tomatoes 1 cube Vegetable Broth 3 dl cooked black beans (1 can ) 3 dl cooked red beans (1 can) 1 tbsp Sambal Olek 1 dl Creme Fraiche  Salt Instructions: 1. Chop onion and garlic, cut pepper in small pieces. Heat up oil in a pot, fry onion until soft, add pepper and garlic fry for a couple of minutes 2. Mix tomatoes, Sambal Olek and vegetable broth, rinse the beans, add everything to the pot. 3. let everything cook on low heat for several minutes, add salt to taste. 4. Serve with cooked bukgur, quinoa or rice.

Squach and Apple Soup

2 1/2 lbs butternut squash (one squash or 6 cups)

2 large, sweet apples (I used Gala)

3 medium onions

2 tbsp butter

1/4 cup brown sugar

1 1/2 tbsp curry   

6 cups chicken broth

1 container of mascarpone cheese

2 tsp salt

1. Cut and peel apples and squash, dice onions
2. Melt butter, sauté onions, add curry, squash, apple, and brown sugar
3. After stirring a bit, add broth and salt
4. When soft, mix until all chunks are gone
5. Add mascarpone and stir until dissolved

Tomatoe Soup with Lentils and Swet Potatoes

1 yellow Onion ( gul lök(ar)) 2 cloves of Garlic ( vitlöksklyfta(or)) 1 lb Sweet Potatoes (400 gram  sötpotatis(ar)) 1 tbsp oil (1 msk  olja) 1/2 red chili peppar (0,5 st  röd chilifrukt) 1 - 14.5 oz can Crushed Tomateos (500 gram  krossade tomater) 1/2 tsp salt (0,5 tsk  salt) 1/2 dl (0,5 dl  röda linser) 4 dl Coconut milk ( kokosmjölk lätt) 2 cubes Vetgetable bouillion ( grönsaksbuljongtärning(ar)) 3 dl Water (vatten) Basil ( basilika)
Cooking / Tillagning 1. Chop Onion and Garlic. Peel the sweet Potatoes nd chop it into small pieces. Fry onion and gralic until soft. Take the seeds out of the chili and add.  (Hacka lök och vitlök. Skala och skär sötpotatis i bitar. Fräs lök och vitlök i olja tills de mjukar. Finhacka urkärnad chili och tillsätt den.) 2. Add the rest of the ingredients let boil for 15 minutes or until the sweeet potatoe is soft.  (Tillsätt resten av ingredienserna och låt koka 15 minuter.) 3. Mix the soup with your hand mixer, add salt and pepper to taste.  (Mixa soppan slät, smaka av med lite mera salt och späd soppan med vatten om det behövs.)
http://www.tasteline.com/Recept/Smal_tomatsoppa_med_linser_och_sotpotatis

Broccoli, kale, spinach soup

Broccoli, kale spinach soup

Ingredients:

• Broccoli, cut into small pieces including the stem
• Spinach, finely shreded
• Kale, finally shredded
• 1 onion, cut in small pieces
• Olive oil
• Madras curry
• Salt
• Black peppar
• Nutmeg
• Water

How to:

1. heat up the olive oil in you pot
2. Add the onion and sauté for a couple of minutes
3. Add the curry powder and let it really sweat (the heat brings out the flavor)
4. Add the veggies and just stir around for a couple of minutes
5. Add the water so it just barely covers the veggies (too much water now
6. and the soup might get too watery, you can always "thin it" once you
7. pureed it.
8. Add salt and pepper let it boil until the veggies are soft.
9. Puree the soup either with a hand blender or by dividing up the soup
10. and adding it to your big blender.
11. When everything is finely pureed, add the pureed soup to the pot
12. again, heat up and if it is to thick, add more water, also add nutmeg
13. and other spices to your flavor.
14. Serve and enjoy!