Hey, I am "enregistrer-ing un commentaire"! Everything is more fun in French! I'm so glad you like your flat-mates, and I hope teaching is going well so far!
But on to serious business: recipes. I will give you my favorite lentil soup recipe (this is particularly good if you want to have people over, because it makes about 10 cups and all you need to go with it is some delicious bread and wine).
Heat in a large soup pot over medium-low heat: 3 Tbp olive oil
add and cook, stirring, until tender but not browned (5-10 min): 3 med. carrots peeled and diced 3 med. celery stalks, diced 1 large onion, diced 3 cloves garlic, minced 2 oz pancetta or bacon, diced (optional)
(I add more carrot and celery and bacon than called for)
stir in: 8 cups water (or 4c water, 4c chicken broth) 2 cups lentils picked over and rinsed one 14 1/2 oz can diced tomatoes, drained 1 tsp dried thyme
Bring to a boil, reduce the heat and simmer until lentils are tender, 30-45 min. Stir in:
1 1/2 tsp balsamic vinegar 2 tsp salt (less if using meat) 1 tsp ground pepper
Eat! The only thing that takes some time is all the chopping, but I often do that ahead of time and just stick the veggies in the icebox til I'm ready to put the soup on. It also stores/freezes well, so it can be lunch for the rest of the week, etc. In general, when I am in Europe and need to cook I like to go out to the markets and pick out some meat, cheese and veggies. Then I lightly steam the veg, and saute the meat (if you trust the butcher, you don't have to worry too much about undercooking the meat). Add the cheese and bread, and voila, a delicious meal! Good luck to you, and hope this helps.
Hey, I am "enregistrer-ing un commentaire"! Everything is more fun in French! I'm so glad you like your flat-mates, and I hope teaching is going well so far!
RépondreSupprimerBut on to serious business: recipes. I will give you my favorite lentil soup recipe (this is particularly good if you want to have people over, because it makes about 10 cups and all you need to go with it is some delicious bread and wine).
Heat in a large soup pot over medium-low heat:
3 Tbp olive oil
add and cook, stirring, until tender but not browned (5-10 min):
3 med. carrots peeled and diced
3 med. celery stalks, diced
1 large onion, diced
3 cloves garlic, minced
2 oz pancetta or bacon, diced (optional)
(I add more carrot and celery and bacon than called for)
stir in:
8 cups water (or 4c water, 4c chicken broth)
2 cups lentils picked over and rinsed
one 14 1/2 oz can diced tomatoes, drained
1 tsp dried thyme
Bring to a boil, reduce the heat and simmer until lentils are tender, 30-45 min. Stir in:
1 1/2 tsp balsamic vinegar
2 tsp salt (less if using meat)
1 tsp ground pepper
Eat! The only thing that takes some time is all the chopping, but I often do that ahead of time and just stick the veggies in the icebox til I'm ready to put the soup on. It also stores/freezes well, so it can be lunch for the rest of the week, etc. In general, when I am in Europe and need to cook I like to go out to the markets and pick out some meat, cheese and veggies. Then I lightly steam the veg, and saute the meat (if you trust the butcher, you don't have to worry too much about undercooking the meat). Add the cheese and bread, and voila, a delicious meal! Good luck to you, and hope this helps.
K a dit: donnes moi plus d'histoire!
RépondreSupprimer