Wednesday, September 29, 2010
3 cups oats
1 cup almonds, chopped
2 tablespoon finely grated ginger
½ tsp salt
2 tablespoons cinnamon
1/3 cup brown sugar
2/3 cup honey
In a large bowl mix all ingredients with wooden spoon. Transfer the mixture onto a large greased baking sheet. Bake at 325F for 30 minutes. Stir once after 15 minutes. Cool on tray. When completely cool store in an airtight container. Serve with yogurt and/or fresh fruits.
Tuesday, September 14, 2010
Monday, September 13, 2010
1 lb black beans, dried (2 ½ cups)
¼ cup olive oil
1 big onion, chopped
6 cloves garlic, chopped
1 big carrot, chopped
1 big green pepper, chopped
1 can diced tomatoes (14.5 OZ or 411 g
8 cups of water (2 l)
1 tablespoon salt
1/2 tablespoon ground cumin
¼ teaspoon black pepper
2 bay leaves
1 tablespoon fresh Oregano, chopped (or 1 teaspoon dry oregano)
¼ teaspoon crushed dry red chile pepper
2 tablespoon brown sugar
2 slices of lime
Fresh cilantro, parsley, lemon thyme or basil
Cherry tomatoes halves
Wash the beans well and soak them overnight, than drain the beans. In a large pot sauté onions, add garlic and carrot and sauté for a minute. Add diced pepper and tomatoes, water and all seasonings except fresh herbs. Bring the soup to boil, reduce the heat to low, and cook, covered for 2 hours. At the end of a cooking time, the soup will start to thicken so make sure you scrape the bottom of the pot occasionally.
In a food processor puree 2 cups of solids from the soup. Return the puree to the soup, mix and boil for another couple of minutes. Add fresh herbs.
Serve the soup hot in bowls, garnished.
Serves 8 (or more)
Saturday, September 11, 2010
Sunday, September 5, 2010
Adopted slightly from The Italian Baker by Carol Field via David Lebovitz.
Friday, September 3, 2010
1 small or ½ big cantaloupe (3 cups purred cantaloupe)
1/4 cup light honey
3 tbls freshly squeezed lime juice
Zest of 1 lime
Slice melon and discard skin, cut into large chunks. In your food processor puree melon, honey, lime juice and lime zest until smooth. Transfer to a freezing bowl, place in freezer, uncovered and freeze, whisking every half an hour to keep it from becoming too solid. Serve with slices of lime.