Broccoli Soup.

300 gr  broccoli (1 crown broccoli)
1 leeks, cleaned and trimmed 
1/2 large onion
1 medium shallots
1-2 cloves garlic, minced or pressed
¼ medium apple, diced (optional)

450 ml chicken broth or bone broth
1 tablespoon curry powder (Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper)
Kosher salt
Freshly-ground black pepper

Basic curry powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder

Melt the butter over medium-high heat in a small pot or Dutch oven.
Add the onion, garlic and pepper to the pan and sauté, stirring occasionally, until the onion is softened, about 5-6 minutes.
Meanwhile, chop the broccoli into florets.
Remove and discard woody ends of the broccoli stems. Peel the stems and then chop into 2.5cm/1-inch chunks.

Once the onion is softened, add the broccoli, veggie broth, salt and pepper to the pot.
Bring to a boil.
Reduce the heat to a simmer, cover with the lid slightly cracked and let cook until the broccoli is fork tender, about 10 minutes.

Remove the pot from the heat. Use an immersion blender (or food processor) to puree the mixture until smooth.
Season with additional salt and pepper to taste.

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time.
– 8 parsnips
1 leeks, cleaned and trimmed 
1/2 large onion
1 medium shallots
1-2 cloves garlic, minced or pressed

– 2 teaspoons of cumin seeds
– 1 teaspoon of turmeric
- 2 teaspoons of ground ginger
– 2 teaspoons of apple cider vinegar
– 2 teaspoons of chilli flakes
– 1 teaspoon of mustard seeds

Lentil Meatballs.

Lentil Meatballs with Indian Fenugreek Sauce Recipe on Food52
Serves 4 to 6

1 cup small caviar lentils (uncooked)
1 teaspoon fennel seeds
1/2 cup quinoa (uncooked)
1 teaspoon salt
1 teaspoon granulated garlic
1/3 cup chopped cilantro
6 ounces firm tofu
1 to 2 tablespoons olive oil

Coconut Fenugreek Sauce
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric, grated (or 1/2 teaspoon ground turmeric)
1 1/2 tablespoons olive oil
1 large tomato, diced
1 tablespoon dried fenugreek leaves
1 13.5-ounce can coconut milk (not light)
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon cayenne
1/4 teaspoon cracked pepper

Bring lentils, fennel seeds, and 3 cups of water to a boil over high heat in a small pot.
Cover, turn heat to low, and simmer 25 minutes.
Drain well.
Over high heat, bring quinoa and 1 cup of water to boil in a small pot.
Cover, turn heat to low, simmer 15 minutes, turn heat off, and leave covered.

Make the sauce:
In a skillet or medium pot, sauté the garlic and ginger in olive oil over medium heat until just golden, stirring often to prevent burning.
Add turmeric (fresh or dried) and sauté 1 more minute.
Add diced tomato and sauté until most of the juices evaporate, about 5 to 8 minutes.
Stir in coconut milk, fenugreek leaves, lime juice, brown sugar, salt, cayenne, and pepper.
Taste and adjust seasoning.
Bring to a simmer, then turn off the heat until ready to serve.

Make the meatballs:
Preheat oven to 200° C.
In a food processor, pulse the quinoa and half the lentils until the texture is that of coarse sand.
Place in a large bowl and add the remaining lentils, chopped cilantro, salt, and granulated garlic to the bowl and mix well.
In the same food processor, combine tofu and 1 to 2 tablespoons of oil. (The tofu will bind the mixture and the oil will keep it from drying out.)
Pulse the tofu and oil until smooth, scraping down the sides as necessary.
Scoop it into the lentil mixture and combine well.
Prepare a parchment-lined baking sheet.
With your hands, knead the lentil mixture briefly until it’s thoroughly mixed and the salt and spices are evenly distributed.
Form small ping-pong-sized balls.
Place on baking sheet and place in the oven for 20 to 25 minutes.
Warm the sauce and arrange the warm lentil meatballs in it.
Sprinkle with cilantro and serve immediately.

Old-School Swedish Meatballs.

Old-School Swedish Meatballs Recipe on Food52
2 pieces day-old white bread, crumbled
1/2 cup heavy cream
1 teaspoon butter plus 1 tablespoon butter, divided
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon ground pepper, white if possible
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg
1/4 cup beef stock or bone broth


Preheat your oven to 350º F (175º C).
Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.
Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned.
Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined.
Add the moistened bread and mix gently until combined.
Melt the tablespoon of butter in the skillet over medium heat.
Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes.
The meatballs will still be pink inside.
Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the batches of meatballs.
Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.
Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Brown Gravy
2 tablespoons Swedish meatball pan drippings
2 tablespoons flour
2 cups beef stock or bone broth
4 ounces sour cream
Salt and pepper, to taste

After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat.
Whisk in flour and cook until light gold in color, then slowly pour in broth or stock while whisking constantly.
Simmer the gravy until thick, about 5 minutes, stirring regularly.
Add salt and pepper to taste.
Just before serving the meatballs, stir in the sour cream.

Note: If you are not serving all of the meatballs at once, reserve gravy before adding sour cream.
Reheat the meatballs and gravy separately and combine the sour cream with the gravy after heating to prevent the sauce from breaking as it is heated.

Beluga Lentils with Ginger Orange Rutabaga and Rosemary.

Beluga Lentils with Ginger Orange Rutabaga and Rosemary : eat in my kitchen

How to Make Creamy Vegetable Soups.

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe | Serious Eats
A blueprint for making any creamy vegetable soup.
For instance: a smooth carrot soup flavored with ginger and harissa.

The magic lies in the way that aromatic ingredients can intensify and bring out other flavors, as well as the way in which liquids coat your mouth, giving more direct contact to your taste buds and olfactory sensors, and making for easier release of volatile compounds.

Step 1. Prepare Your Main Ingredient:
- the smaller you cut, the quicker your soup will cook down the line.
- roasting or browning: effective technique for sweet, dense vegetables like sweet potatoes and squashes, or brassicas like broccoli or cauliflower.
How: toss with some olive oil, salt, and pepper, roast at 190C.

Step 2. Choose Your Aromatics:
- alliums—onions, leeks, shallots, garlic.
Diced carrots, bell peppers, celery, thinly sliced fennel, or ginger can work well in certain situations.
- Nearly every soup I make starts with either onions or leeks, along with some garlic or shallot (and sometimes all four!) cooked down in olive oil or butter.

Step 3. Sweat Or Brown Your Aromatics.
- sweating is the process of slowly cooking chopped vegetables in a fat over moderate heat.
- browning starts out like sweating, but generally takes place over higher heat.


Step 4. Add Second-level Aromatics Like Spices And Pastes.
- these are things like ground spices (say, curry powder, ground cumin, or chili powder), and moist pastes (like tomato paste, harissa, or chopped chipotle peppers in adobo sauce).
The process only takes a few moments—just until the spices start smelling fragrant.
For this carrot soup I'm using spicy harissa paste, along with some cumin and coriander seed.

Step 5. Add Your Liquid.
- chicken stock
- vegetable stock
- vegetable juice
- dairy such as milk or buttermilk
After adding your liquid and main ingredient bring it to a simmer, and let it cook until the vegetables are just cooked through; you want them to be just tender enough to pierce with a knife with no resistance.


Step 6. Purée And Emulsify
- A blender
- An immersion blender
- a food processor should be your last choice.
Exception: potatoes.
Cook the potatoes in liquid, then drain and press them through a ricer, food mill.
Whisking the pressed potato back into the soup to thicken it.

Whatever method you choose to purée, I like to emulsify my soup with some fat during this stage—either butter or olive oil.

Step 7. Finish With Acid And Season.
- important to bring out the best flavor in a recipe is acid.
For most vegetable-based dishes, lemon juice or lime juice is a great option.
Good options would be a dash of cider vinegar, wine vinegar, or my favorite, sherry vinegar.


Step 8. Garnish And Serve.
- a scattering of fresh chopped herbs and a drizzle of olive oil.

Here are some other options:
Flavorful oils, like walnut, pistachio, squash seed, or argan.
- Chopped fresh herbs or tender alliums like parsley, tarragon, chives, or sliced scallions.
- Sautéed vegetables like mushrooms, leeks, or garlic.
- Nuts toasted in olive oil or butter, like almonds, hazelnuts, or pine nuts.
- Simple gremolata-style mixtures, like a blend of parsley, lemon zest, and grated garlic.
- Thinly sliced chilies.
- A drizzle of browned butter.
- Dairy products like sour cream, crème fraîche, or heavy cream; plain or flavored with spices or pastes. Using a hint of the same spice you used earlier in step 4 can be a good way to boost flavor.


Step 9. Rinse And Repeat.
Once you've got these eight basic steps down, you've got what it takes to start creating any number of creamy soups, combining any flavors you like.

Broccoli paste.

The Crisper Whisperer: Alice Waters' Long-Cooked Broccoli | Serious Eats
A food paste - a spread or a purées - food made from already cooked ingredients, typically produced by mixing dry ingredients with a liquid.
"Every broccoli has its stem.
But broccoli stems taste good.
If you cook your broccoli with aromatics like garlic and ginger, or if you infuse it with savory sauces, the stems can taste really good, even better than the florets.
Broccoli stems are not glamorous, but they are meant to be eaten.

700 grams broccoli
1/4 cup olive oil
6 garlic cloves, peeled and chopped
Pinch of dried chili flakes
A few good pinches of salt
1 cup water
Juice and zest of 1 lemon
2 to 4 tablespoons grated parmesan or pecorino cheese, optional

1.To prepare the broccoli, cut the florets into small pieces.
Trim the ends off the stems.
Peel the stems with a paring knife and thinly slice.

2.In a medium pot with a heavy bottom, heat the olive oil over medium heat.
Add the broccoli, garlic, chili flakes and salt.
Cook, stirring occasionally, for a few minutes, until the garlic is very fragrant.
Add the water and bring to a boil.

3.Reduce the heat to maintain a bare simmer, cover the pot, and cook, stirring occasionally until the broccoli is very tender and falling apart, about an hour.
You may need to add more water if the broccoli starts to dry out.
After an hour or so, stir vigorously with a spoon to create the texture of a coarse purée.
Stir in the lemon juice and zest and the cheese if using.
Serve as a bed for grilled fish, shellfish or chicken, as a side dish, mixed with brown rice or pasta, or as a topping for crostini."

Keeping Veggies Fresh.

Food Q&A: Keeping Veggies Fresh

Bok Choy/pak choi.

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine:
- the Pekinensis Group (napa cabbage) and
- the Chinensis Group (bok choy).

If you’ve never cooked with bok choy, and you think your life has been fine, I’m here to tell you, as gently as I can, that it hasn’t.
It hasn’t been fine at all.
There is something missing, and that thing is bok choy.
Among Chinese cabbages, the bok choi varieties really stand apart; their texture can be as crunchy as that of celery if cooking times are short, but if you leave them in the pan a little longer, they develop a creamy texture that is unique among greens.
For my money, their flavor is superior to that of any other cabbage.
- Baby Bok Choy with Garlic & Ginger Recipe on Food52

- Baby Bok Choy and Beef Noodle Soup with Warm Spices | Williams-Sonoma

- Meat Lite: Soba Noodle Soup With Chicken, Tofu, and Bok Choy | Serious Eats

- Wok-Seared Baby Bok Choy with Chili Oil and Garlic | Williams-Sonoma

Basic Chicken Stock.

Basic Chicken Stock | Serious Eats
The Ingredient List:
1.800 gram chicken parts, such as wings, bones, breasts, and legs
16 cups of water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note above)
2 packets unflavored gelatin dissolved in 1/2 cup cold water (optional)

OR 1/2 ratio:
900 gram chicken,
8 cups of water,
1 whole large onion,
2 large diced carrots,
2 ribs of celery,
at least 4 cloves garlic,
and a nice bunch of parsley.

Preparation Method:
1.Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. (The plain boiled diced aromatics tasted the best to me and my fellow tasters, producing a stock that was both clean and flavorful.)
Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes.
Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours.
Skim off and remove any fat and scum on the surface.
Refrigerate for up to 5 days or freeze for up to 6 months.
If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.

Chicken, water = 1:2 ratio by weight.

How to Make The Best Chicken Stock | Serious Eats

Two Ways To Freeze Winter Squash.

Two Ways To Freeze Winter Squash | The Kitchn
- Raw: Peel and cut the squash into chunks of any size; 1-inch cubes are a good size.
Spread the pieces in a single layer on a baking sheet and place in the freezer.
When completely frozen, transfer the squash to a freezer-safe container with 1/2-inch headspace to allow for food expansion.
Frozen chunks may be added directly to stews or into the oven for roasting, or thawed before using.

- Cooked: Depending on the size of the squash, cut it in halves, cubes, or slices.
Cook it by roasting, steaming, or boiling.
Remove the skins and mash the squash.
When cool, pack it into freezer containers with 1/2-inch headspace – or freeze in ice cube trays or muffin tins and then transfer to a container.
The creamy squash puree may be used in lasagnas, soups, dips, and more.

- That link about pureeing butternut squash makes it ridiculously harder than it needs to be.
All you need to do is cut the squash in half lengthwise, put the cut sides down in a baking dish with an inch or so of water, and roast at 200C for about 45 minutes.
Then scoop into an ice-cube tray and mash gently with the spoon as you pack it in.
No need to puree specifically because the water keeps the flesh moist without watering down the taste. (Each cube is approximately an ounce so it thaws in small portions, but very quickly once moved to the fridge.)

Recipe:
- Squash, Spinach and Feta Lasagna: moreterriers: this lasagna is really damn good.

- Recipe: Vegetable Lasagna with Butternut Béchamel — Best Healthy Casseroles Contest | The Kitchn

- Heaven on a Plate | Falling For Food

- Shortcut Pumpkin Bacon Risotto, or, Hey, I Know, Let’s Piss Off the Purists! « Bad Mama Genny

- In a Pickle: Pickled Sugar Pumpkin | Serious Eats

- Eight Things To Do With Butternut Squash — Recipe Roundup | The Kitchn

Mung Bean and Butternut Squash Soup.

Mung Bean and Butternut Squash Stew Recipe on Food52
Author Notes: In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract.
This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.

The Ingredient List:
1 cup split and hulled mung beans
1 tablespoon organic coconut oil or organic ghee (Indian clarified butter)
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
1 Serrano or other hot chile pepper (seeded for a less spicy stew)
6 cups homemade turkey, chicken or vegetable stock or water
2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato)
1-2 large carrots, chopped
2 cups Swiss chard or collard greens, tough stems removed, and then chopped
2-3 teaspoons jaggery or brown sugar
2-3 teaspoons garam masala
1/2 teaspoon tumeric
1 can of organic unsweetened whole coconut milk- optional
1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is)

Preparation Method:
Run cold water over mung beans in a colander. Drain and set aside.
Warm coconut oil or ghee in a large pot.
Add onion, garlic, ginger and chile pepper and saute until fragrant.
Add stock or water.
Add the mung beans and the squash, then add the rest of the vegetables and the spices.
Stir well to combine all the ingredients and bring to a boil.
Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick.
Remove from heat when everything is soft and cooked through.
Add optional coconut milk and stir well to combine and heat through.
Add salt, taste, and adjust seasonings before serving.

PS
Food52 Review: Everything about this hearty stew is comforting.
The texture is thick and creamy, the vegetables make it colorful, and the ginger and chile are very warming.
Above all, it's delicious.
What's great about this recipe is that it is very easy to prepare and holds up well in the fridge for a few days, so it's a great option to make ahead of time and know you have something healthful on hand in case of a busy day.

More from world_recipes:
- "Mung Bean And Butternut Squash Stew" Recipes

- How to Sprout Mung Beans: 9 Steps (with Pictures) - wikiHow

Everything You Need to Know About Asian Noodles

Everything You Need to Know About Asian Noodles

Пита.

Наш ответ гамбургеру - никому не кабельность
Пита — тонкая лепешка из пшеничной муки. В процессе приготовления пита надувается и внутри лепешки образуется полость, которую можно потом начинять по своему вкусу.
Для теста:

400 гр муки
2 ст воды
1 ст л сухих дрожжей
1 ч л соли
1 ст л оливк. масла

Заместить тесто, через 2 часа обмять, скатать колбаской, нарезать на кусочки.
Из каждого сформировать шар, раскатать в лепешку.
Оставить для рассойки под полотенцем на час.
Затем выпекать в духовке при 240С до зарумянивания.

Squash Noodle Soup with Healing Turmeric.

Japan’s Oldest Soba Shop

1 small spaghetti squash
Coconut oil
Sea salt, to taste
Freshly ground black pepper, to taste
3 to 4 medium carrots
Fresh or dried thyme to taste (optional)
3/4 cup beluga lentils, preferably soaked overnight and rinsed
2 lemongrass stalks
3 garlic cloves, minced
One 1-inch piece of ginger, diced
2 teaspoons turmeric
1 small chile, seeded and minced
Handful kaffir lime leaves (optional)
2 lemons, plus more for serving
2 cups spinach leaves, chopped
Cilantro leaves, for serving (optional)

Preheat oven to 200°C.
Cut squash in half and remove seeds.
Rub the flesh with coconut oil and sprinkle with salt and pepper. P
lace onto a rimmed baking tray, cut side down.

Clean carrots, sprinkle them with salt, pepper, thyme leaves (if using) and coconut oil and toss to coat.
Arrange around the squash on the baking tray.
Bake for 30 minutes or longer, until both carrots and squash are soft throughout.
Remove the carrots if they are ready before the squash.
Let cool.

In the meantime, rinse lentils and put them into a large saucepan with 10 cups of filtered water.
Bring to a boil, lower the heat to a simmer and cook for 15 minutes or until they are soft but still have a bite to them.
Salt at the last 5 minutes.
Drain over colander, saving the cooking water.

Pour cooking water back into the saucepan.
Remove the harder outer layers from the lemongrass, bruise with the back of a chef’s knife and finely chop.

Add lemongrass, garlic, ginger, turmeric, chile and kaffir lime leaves (if using) to the cooking water.
Bring to a boil over medium-high heat, then lower to a simmer and cook for 10 minutes.
Remove from heat.
Add juice of 2 lemons and salt to taste.
Cover and let infuse for 30 minutes.
Strain, discarding the solids.

Scoop the “noodles” out of the squash with a fork and add them to the broth along with lentils.
Dice carrots and add them to the broth as well.
Reheat to a near boil over high heat, add spinach and remove from heat.
Serve with more lemon and cilantro leaves.

Borsch (borscht).

Karelian Borscht Recipe on Food52
Author Notes:
The ingredient list looks long but the steps to making a really good, heartwarming soup are short.
It comes together in no time.
I have never met a soup yet that didn't go well with the proverbial crusty bread and this soup doesn't buck that pairing.
This recipe is adapted from The Finnish Cookbook by Beatrice A. Ojakangas.

Serves 6 to 8

3 tablespoons unsalted butter
1,5 cups beets, peeled and grated
4 cups chopped red or green cabbage
2/3 cup carrots, medium dice
1/2 cup fennel bulb, small dice
2 teaspoons garlic, minced
1 bay leaf
8 cups broth, beef or vegetable
2 tablespoons red wine vinegar
1 tablespoon sugar
1 pound sausage, your choice, Italian and Wiesswurst are nice choices
Lemon slices and sour cream for garnish

Melt the butter in an enameled 4-quart Dutch oven set over medium heat.
Add the grated beets.
Cook the beets until they are tender.
Add the fennel, garlic, carrots and cabbage.
Stir a few times then add the broth, sugar, bay leaf and vinegar.
Cook until the vegetables are tender, about 30 minutes.
If the sausage is raw, cook it whole in a separate pan being sure to brown the casings nicely.
Once they are cooked, remove them from the pan, slice them and add them to the soup towards the end of cooking, and likewise, if the sausages were precooked, slice and add them toward the end of cooking as well.
Once the sausage is warm, the veggies tender, serve the soup hot with sour cream and lemon slices on the side.

More Borsch recipe: Search 39,000+ Recipes - Food52

Lentil & Kale Dish.

The Make-Ahead Lentil & Kale Dish for Desperate Times
How to Cook with Lentils
Creamed Lentils with Kale Recipe on Food52

Creamed Lentils with Kale.
The Ingredient List:
Olive oil
2 cloves garlic, minced
2 shallots, finely diced
1/2 small onion, finely diced
1 teaspoon tomato paste
1 tablespoon white miso
1 cup French green lentils
4 cups water
1 bunch lacinato kale, de-stemmed and washed
1 cup heavy cream
1 fresh whole nutmeg
1/2 teaspoon dried ground sage

Salt
Freshly ground black pepper
Preparation Method:
Place a medium sized pot over medium heat, and add just enough olive oil to cover the bottom of the pot.
When the oil is hot, add the garlic, shallot, and onion.
Season lightly with salt and freshly ground black pepper.
Stir frequently, until the mixture is soft and translucent.
Add the miso and the tomato paste.
Using a rubber spatula, stir the miso and the tomato paste until they are incorporated.
Cook for 3-5 minutes, stirring frequently.
Add the lentils and the water.
Turn the heat to high and bring the liquid to a boil, then reduce the heat so that the liquid is barely simmering.
Cook for 35-45 minutes, stirring occasionally, until the liquid is almost completely evaporated.
While the lentils are cooking, let’s deal with the kale.
Chiffonade the kale by rolling bundles of leaves into the shape of a cigar, then slicing across the kale cigar to create thin strips.
Chiffonade the kale in batches.
When you’re finished, set a large skillet over medium heat, and add olive oil until the bottom of the skillet is just covered.
When the oil is hot, add the kale stir continuously until it has shrunk significantly in size.
Continue cooking for another 3-5 minutes, stirring regularly, until the kale is soft and fully wilted.
Season with salt and freshly ground black pepper.
Taste it. Is it delicious?
Adjust the seasoning as necessary and set aside.
When the lentils have simmered for 35-45 minutes, add the sauteed kale and the heavy cream.
Continue to cook the lentils gently, so that they are barely simmering.
Stir occasionally.
After 35-45 minutes, the cream should be almost completely reduced.
The lentils should be glistening and any remaining liquid should be thick and creamy.
Using a microplane, grate 3/4 of the whole fresh nutmeg into the lentils.
Add the sage.
Stir and taste.
Adjust with more salt and/or more freshly grated nutmeg as necessary.
Serve it and eat it.

PS
1. Daily Eats: Fruits, Whole Grains, Leafy Greens, Nuts, Carrots, and Green Tea.

2. Foods To Eat 3 Times A Week: Oily Fish, Yogurt, Broccoli, Sweet Potato, and Avocado.

3. Foods To Eat 1 Time A Week: Red Meat, Dessert, Pasta and Alcohol

4. Zero Times A Week: Fast Food, Soda, Processed Meals, Canned Soups and "Diet" Anything

The Most Common Smoothie Problems.

The Most Common Smoothie Problems (& How to Solve Them)
Not blended enough.

If your straw is getting clogged with chunks, it may be because you're not adding the ingredients to the blender in the correct order. (Here!)
Alton Brown recommends you add the liquid first, towards the bottom (to get the blade whirring smoothly and quickly).
To the liquids, add leafy greens, then heavier items like chunks of frozen fruit.
Start the blender on low speed, gradually increasing to higher speed, to make sure a vortex forms.

If your greens are still too coarsely chopped for your liking, you can pulverize them with the liquid before adding the other ingredients (or it may be time to invest in a high-speed blender).

Fresh Ricotta in Five Minutes.

Fresh Ricotta in Five Minutes or Less | Serious Eats
YIELD: approximately 1/2 cup ricotta cheese
The Ingredient List:
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar or lemon juice

Preparation Method:
1.Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl.
Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure.
Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 74 degrees Celsius on an instant-read thermometer).
Remove from microwave, and stir gently for 5 seconds.
Milk should separate into solid white curds and translucent liquid whey.
If not, microwave for 30 seconds longer.
Repeat until fully separated.

2.Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached.
Store in covered container in refrigerator for up to 5 days.

Simple Vinaigrette.

22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead) | Serious Eats

- Make your salad dressings fresh.
The flavor you'll get out of a high-quality olive oil, good vinegar, and fresh citrus juice and aromatics will be brighter and fresher than anything in a bottle, and cheaper as well.
Once you've got the hang of making a basic vinaigrette (you can learn about the extremely simple process here), you won't even need a recipe to come up with as many different salad dressing flavors as your imagination allows.

A perfect simple salad should come pre-dressed with exactly the right amount of dressing gently napping every surface of every leaf.
Just enough to brighten up its flavor while still letting the natural flavor of the lettuce—whether it's bitter, sweet, or peppery—to come through.
The world would be a much better place if we all just said no to dressing on the side.

Simple Vinaigrette:
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

1.Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine.
Whisking constantly, slowly drizzle in olive oil.
Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified.
Season to taste with salt and pepper.
Vinaigrette will keep in the refrigerator for up to 2 weeks.

The Truth About Cooking With Wine.

Should You Really Only Cook With Wine You'd Drink? The Truth About Cooking With Wine | Serious Eats

- What I've found is that while certain characteristics of a wine will have an impact on the final dish, in most instances those differences are relatively subtle.
In many cases, it makes little to no difference at all.

- So, the first big rule of choosing a wine when cooking is to consider the sweetness: Use a sweet wine only if you want sweetness in the final dish, otherwise use a dry wine.

- this test showed that while a wine may be past its prime as far as drinking is concerned, there are some circumstances when you can get away with cooking with it.

- In most instances, it's just not worth paying a premium on wine for cooking: the nuances get cooked out of it and covered up by other ingredients, making quality differences much less important.

Red-Wine Braised Turkey Legs.

Red-Wine Braised Turkey Legs | Serious Eats

The Ingredient List:
2 whole turkey legs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil (canola, a low erucic acid rapeseed oil)
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
2 medium cloves garlic, smashed
4 thyme sprigs, about 3 inches each
2 rosemary sprigs, about 5 inches each
2 cups dry red wine
1 litres homemade or store-bought low-sodium chicken stock
2 bay leaves
2 tablespoons butter
2 tablespoons flour
1 tablespoon sliced chives
Preparation Method:
1.Preheat oven to 135 degrees Celsius (275°F).
Season turkey legs generously with salt and pepper on all sides.
Heat oil in a large straight-sided sauté pan over high heat until shimmering. Add turkey legs skin-side down.
Cook without moving until deep golden brown, about 8 minutes.
Flip legs and cook until second side is browned, about 5 minutes longer, reducing heat as necessary if oil smokes excessively.
Transfer turkey to a large plate.

2.Return skillet to heat and add onion, carrot, celery, garlic, thyme, and rosemary.
Cook, stirring frequently, until vegetables are well browned, about 8 minutes total.

3.Add wine, bring to a boil and cook until reduced by half, about 5 minutes.
Add stock and bay leaves and bring to a boil.
Nestle turkey legs into pan, letting it rest on the vegetables so that only its skin is exposed.
Transfer to oven and cook, uncovered, until legs are fall-apart tender, sauce is reduced, and skin is deep mahogany, about 2 hours.
Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.

4.Strain liquid through a fine mesh strainer into a large bowl or medium saucepan.
Discard solids.
Skim excess fat from surface and discard.
Set liquid aside.

5.Melt butter in a large saucepan over medium-high heat.
Add flour and cook, whisking constantly, until golden brown, about 2 minutes. Slowly whisk in hot turkey cooking liquid until fully incorporated.
Bring to a boil to thicken, and season to taste with salt and pepper (you may not need any salt depending on how salty your broth was to begin with).

6.Carve turkey legs between the thigh and drumstick, removing thigh bone if desired.
Transfer to a serving platter.
Sprinkle with chives and serve with hot gravy.

Lentil, tomato & spinach soup.

Adapted from Healthy lentil, tomato & spinach soup - Jamie Oliver | Features

The Ingredient List:
1 tsp olive oil
1 white onion
2 cloves of garlic
2 sticks of celery
1 small bunch of fresh coriander
1 tsp turmeric
1 tsp ground cumin
80g spinach
2 medium (about 350g) sweet potatoes
6 large vine tomatoes, (about 300g), roughly chopped
100g red lentils
1 litre organic vegetable stock
4 tbsp natural or 0% Greek yoghurt
Wholemeal bread, to serve

Preparation Method:
Place a large pan on a medium heat, along with a little oil.
Peel the onion and garlic, then roughly chop with the celery and add to the pan.
Finely chop the coriander stalks and throw them in too, then cook for 8-10 minutes, or until soft and golden, then add the spices and keep cooking for a further couple of minutes, stirring until combined and smelling lovely.

Meanwhile, peel the potatoes and roughly chop them, as well as the tomatoes.
Add both to the pan, along with the lentils and vegetable stock.
Bring to the boil and then turn down to simmer for 25-30 mins, until the potatoes are soft and the soup has thickened (feel free to add more water if you feel it needs it).
Stir through the spinach if using, then season with salt and pepper.
Now you can blitz up the soup, keep it chunky, or take out a few ladlefuls and blitz that then add it back to the chunky mix to create a mix of textures.
Serve up into bowls with a dollop of natural or Greek yoghurt, top with the picked coriander leaves and serve with some toasted wholemeal bread.

Соя для женщин.

Аюрведа - Соя для женщин
Соевое молоко, заправленное кефиром, образует кефир, а заправленное сметаной (2 ложки сметаны на 1 л молока) — ряженку.
Готовить в домашних условиях очень просто.
Сначала готовится закваска:

1 день:
1 ч. л. темного нешлифованного риса «гэммай» моется, кладется в чашку обьемом не менее 300 мл, и заливается 60 мл соевого молока. Выдерживается сутки при комнатной температуре. Первая порция молока ложку риса едва прикрывает, сложно, но можно увидеть, как она застыла «студнем» (первая порция делается дольше, а потом быстрее). Если жарко, то можно не уследить, закваска может приготовиться мгновенно и даже расслоиться. Но даже в таком виде она годится.

2 день:
в закваску добавляется ещё 60 мл соевого молока, выдерживается 8-10 часов. По затвердению поверхности добавляется последние 60 мл молока и смесь выдерживается ещё около 8 часов. Закваска готова. После приготовления держать закваску нужно в холодильнике. Потом на один литр соевого молока кладутся 2 ст. ложки закваски, оставляют при комнатной температуре. Через время кефир готов (время будет зависеть от температуры окружающей среды).

Это традиционный рецепт.
А заквашивать оказывается можно не только рисом, но и лимоном, клубникой, изюмом, косточками от маринованных слив, оливками и мёдом, а так же листьями мяты.
В интернете я нашла совет – использовать для приготовления соевой закваски обычную закваску, которой пользуются для изготовления подобных продуктов из коровьего молока.
Для этого в соевое молоко (небольшое количество) добавить немного готовой закваски для коровьего молока, поставить в теплое место, чтобы она закисла.

Соевый кефир, почти не отличающий видом и вкусом от обыкновенного, будет готов уже через несколько часов.
Если заменить кефир сметаной, то тем же способом можно получить продукт, напоминающий по своим качествам ряженку.
Добавляя в соевое молоко ацидофильную палочку, содержащуюся в одноименном кефире, мы получаем его полный аналог и т.д.

Именно соевый кефир, простокваша и ряженка используются для приготовления тофу.
Технология этого процесса ничем не отличается от той, что используется при производстве обыкновенного творога.
Тофу тоже можно готовить самостоятельно.
Честно говоря, я не знаю, насколько тофу распостранено в разных странах.
Там, где проживают китайцы, тофу, скорее всего, можно купить в их супермаркетах.
И дешево, и качественно.
Если же захочется самим изготовить, то описание легко найти в интернете.
Если коротко – готовить так же, как творог из коровьего молока.

18 Salads.

18 Salads to Brighten Up Your Winter Meals | Serious Eats