Widowed lentils soup with carrot and cavolo nero

Widowed lentils soup with carrot and cavolo nero

In Spain, ‘widowed lentils’ stands for meatless lentils. Binary-gender-criticism apart, I wanted to give some sexy greenery and carrot for the widow to play. Cavolo nero is rough enough to stand the long cooking green lentils need, so I gave it a try, and got one new recipe for the win!

Ingredients for 1 serving:
– Green lentils 100gr
– One clove of garlic
– Half bay leaf
– Piede of celery
– Small organic carrot
– Six cavolo nero leaves, chopped
– Salt

Directions:
Soak green lentils for at least half an hour. Some varieties need the whole night, check directions on your label. Boil everything together for at least 15 minutes, you won’t need no oil. Depending on the variety, you might need up to 45 minutes for the lentils to soften. Keep an eye and stir, you don’t want to run out of stock. Serve.

Recipe review: Creamy Roasted Sprouts n’ Pasta (What smells so good?)

It’s been a while since I discovered this original recipe from Jazzijava and it has never failed me. I’ve tried it again and again in macaroni or spirulina black spaghetti, always boiling the frozen brussels sprouts.

This time though, I did roast fresh brussels sprouts as indicated, used wholemeal instead of white macaroni and grilled with grated bread. Also I used a pair of susbtitutes and grilled in the oven. Not such a bad result after all 🙂

You’ll need:
– Fresh or frozen brussels sprouts
– Any kind of pasta (better wholemeal organic)
– A piece of tofu (preferably firm)
– Lemon or vinegar (either grape or rice will be fine)
– Fresh ow powdered garlic
– Breadcrumbs (optional)
– Paprika
– Salt
– Olive oil (optional)

Instructions:

Boil the whole brussels sprouts till tender if they are frozen, or roast them in halves in the oven if they are fresh. If you go with the roasting, Jazzijava instructs to “spray a glass baking dish lightly with olive oil, add the sprouts to the pan and roast at 375 F for 10 minutes. Stir, and roast for 10 more minutes.” This is what I did this time and worked perfect, be careful though to spray only a pair of drops of oil.

Boil the pasta in saulty water.

Blend the rest of the ingredients for the sauce. I didn’t have lemon so I used a piece of raw yellow pepper and rice vinegar as a substitute, and instead of the onion powder, I chopped some spring onions, then blended together with the tofu, garlic, salt, paprika, parsley and water. If you use too much water, as it happened to me this time, you can heat the sauce to thicken it up.

Now mixing with the pasta will be enough. But if you still want to give it a chunchy final touch, drop some breadcrumbs and oregano on top and grill. Tadá!

Recipe review: Grilled Bok Choy with Sweet Soy Glaze (Seriouseats)

“The way you cut your meat reflects the way you live” – Confucius

I tried yesterday a Grilled Bok Choy recipe from Seriouseats, just replaced tare sauce with simple organic japanese tamari sauce, because I didn’t want to buy anything extra, grilled them in a pan with only a little olive oil and also added some peanuts I had in hand.

The result is a very simple, easy, inexpensive, yummy and exotic beauty.

You’ll need:

  • Bok Choy
  • Olive oil
  • Soy sauce or tamari
  • Peanuts (optional)

The trick is, as the recipe says, to “split lengthwise through the core so that all the leaves stay stuck together”. The rest is easy as placing them in a pan with only few drops of olive oil and turning the other way. Remove from heat. Splash with tamari or soy sauce and serve.

Tamari sauce is saulty already, that is why I didn’t use salt, but that will depend on your taste and sauce. Finally, J. Kenji LĂłpez-Alt is totally right: “great contrast between crisp, blackened leave tips, a nicely charred core, and a tender, crunchy center”. Yummy! I’ll do this again.

Broccoli leftovers fusili thick soup


Instead of what I planned for today, I’ve used some steamed broccoli leftovers. Felt like a soup, so I threw to the hop a pair of other leftovers I had in the frigde (leek and squash) and boiled them then blended together with the broccoli.

But I wanted something more filling and didn’t feel like bread. So I thought rice or dried split peas would go great with this. However, I was getting so hungry I would not even the 15 minutes of white rice and so I added the fusilli. It’s the first time I cook fusilli in this way, and it feels way unappropriate, but what the frak, it was so yummy I couldn’t wait and even burned my tongue. Still hurts. Dadadá.

The plate is presented with oregano, fres basil leaves and black sesamee.

Recipe review: Roasted Cabbage with Lemon (Kalyn’s Kitchen)

“If you lived on cabbage, you would not be obliged to flatter the powerful” – Diogenes of Sinope

Following this week menu, yesterday I did this recipe I saved 28 weeks ago on Pinterest through John and Roxanne McLain. Apparently, the original one comes from Eat Repeat, although my favorite is the more detailed adaptation from Kalyn’s Kitchen.

I’ve done it now for a pair of times and it really gives cabbage a different twist, although I never get to take it from the over at the right time: either too early or too late. I’ll keep on trying, because it’s yummy, fast and easy.

You’ll need:

  • Cabbage
  • Lemon
  • Olive oil
  • Salt & black pepper

The idea is to cut every cabbage in eight pieces, but I was cooking just for me, so I only did half. Then place them in an oven tray.

For the juice I squeezed half a lemon and I confess it was too much, much less would do, but I did like the over-lemony citric taste. Placed together with two spoons of olive oil (I’m trying to control my fat intake, but of course more oil means more taste), fresh ground pepper and salt. I mixed it with the same spoon as I used for the salt, call me lazy, but if I use a whisk that’s a thing more to clean later. Then left it in the oven for 15 minutes but burned it. And tried it again, but I think I took them too soon.

Anyway even burned or semi-raw this was good. I can’t wait to try again and see if I get it right!

Neapolitanian-Style Aubergine

“La cucina piccola fa la casa grande” – Italian proverb

The first time I tried this was december 2010 at a small punk restaurant in Lavapiés, Madrid, called Achuri (my review). I liked its taste and simplicity and was determined to master it at home.

Neapolitanian-Style Aubergine

I’ve been doing it now for a while and never get tired of it. You just need:
– Aubergine
– Fresh or canned tomatoes
– Oregano
– Salt, pepper and olive oil

Turn first the oven to heat, so it will be ready when you need it. Slice the aubergine and grate the tomatoes or open the tomato can. If the tomatoes are whole, then you can as well blend them.

Then place first the aubergine slices in an over tray or a oven plate and cover them with the tomato sauce, salt, pepper and oregano. You can put a bit of olive oil but tastes really good too without any fat at all. Place in oven and wait for about 20 minutes. Depending on your oven that might change. What I do is I wait untill some of the top is a bit burned.

* Because I was posting this, I researched a bit about the dish and found it IS a real italian dish from Naples, not some name just sounding fancy. “Melanzane alla napoletana” (in sicily “maranciane mbuttunate”) are eggplant slices cooked in the oven with tomato sauce and oregano, sometimes with capers, sometimes with garlic, and others with cheese.