Bacon and Lentil Soup

Ingredients

2 lb bacon knuckle
8 oz orange lentils
1 large onion, finely chopped
1 large carrot, peeled and diced
2 celery sticks, sliced
1 sprig parsley
salt and freshly ground black pepper
2 large tomatoes

Method

  1. Soak the bacon joint in cold water overnight.
  2. Drain the bacon and discard the soaking water.
  3. Place the bacon joint and lentils in a large saucepan with 3 pints of water. Bring to the boil, cover and simmer for 1 hour.
  4. Add the onion, carrot, celery, parsley and pepper. Simmer for about 30 minutes.
  5. Remove the bacon joint, cut off the meat and chop it into bite-sized pieces.
  6. Return the meat to the soup and discard the bone.
  7. Cut a cross in the base of each tomato and dip into boiling water for 30 seconds. Peel off the skin, cut into quarters, remove the skin and chop the flesh. Stir into the soup and reheat.
  8. Sprinkle with extra chopped parsley, if liked, and serve with bread.

Makes 4 to 6 servings.

Source: Soups and Starters

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Three-grain Raspberry Muffins

Ingredients

1/2 cup rolled oats
1 cup 1 percent low-fat milk or plain soy milk
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup dark honey
3 1/2 tablespoons canola oil
2 teaspoons grated lime zest
1 egg, lightly beaten
2/3 cup raspberries

Method

  1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
  2. In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
  3. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
  4. Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
  5. Transfer the muffins to a wire rack and let cool completely.

Makes 12 servings.

Source: Mayo Clinic Dash Diet

Chinese-style Steamed Duck Breast with Pineapple and Ginger Sauce

Ingredients

2 boneless duck breasts
4 scallions, chopped
1 tablespoon light soy sauce
8-ounce can pineapple rings
5 tablespoons water
4 pieces drained Chinese stem ginger in syrup, plus 3 tablespoons syrup from the jar
2 tablespoons cornstarch mixed to a paste with a little water
1/4 each red and green bell pepper, seeded and cut into thin strips
salt and ground black pepper
cooked thin egg noodles, baby spinach and green beans, blanched, to serve

Method

  1. Strip the skin from the duck breasts.
  2. Select a shallow bowl that will fit into your steamer and that will accommodate the duck breasts side by side. Spread out the chopped scallions in the bowl, arrange the duck breasts on top and cover with baking parchment. Set the steamer over boiling water and cook the duck breasts for about 1 hour or until tender. Remove the breasts from the steamer and leave to cool slightly.
  3. Cut the breasts into thin slices. Place on a plate and moisten them with a little of the cooking juices from the steaming bowl. Strain the remaining juices into a small saucepan and set aside.
  4. Cover the duck slices with the baking parchment paper or foil to keep warm.
  5. Drain the canned pineapple rings, reserving 5 tablespoons of the juice. Add this to the reserved cooking juices in the pan, together with the measured water. Stir in the ginger syrup, then stir in the cornstarch paste and cook, stirring until thickened. Season to taste.
  6. Cut the pineapple and ginger into attractive shapes.
  7. Put the cooked noodles, baby spinach and green beans on a plate, add slices of duck and top with the pineapple, ginger and pepper strips. Pour over the sauce and serve.

Makes 2 to 3 servings.

Source: Asian Cooking

Vegan Black Rice Bowl

Ingredients

1 cup black forbidden rice
3 cups cold water
1 Tbsp white miso paste
1 Tbsp fresh lemon juice
1-inch ginger, peeled and minced
2 tsp tamari soy sauce
2 tsp toasted sesame oil
2 tsp maple syrup
1 large garlic clove, smashed and minced
1/4 cup sliced toasted nuts such as natural almonds, macadamia nuts, or hazelnuts
1/2 navel orange, cut into wedges
1/4 cup chopped cilantro
1/2 small bird’s eye chili pepper, sliced
bok choy or baby bok choy, steamed (optional)

Method

  1. Rinse and drain rice several times. Place in saucepan with water. Bring to a boil. Cover and reduce heat to medium-low and cook for 45 minutes, or until water is fully absorbed. Some of the rice grains might sprout during cooking.
  2. In large bowl, whisk together miso, lemon juice, ginger, tamari, sesame oil, maple syrup, and garlic.
  3. When fully emulsified, stir in cooked black rice until evenly coated.
  4. Immediately scoop into individual rice bowls and top with toasted nuts, orange wedges, cilantro, and a couple of sliced chili pieces.
  5. Serve with steamed bok choy or baby bok choy.

Makes 4 servings.

Source: Alive magazine

Hot and Sour Clams in Tomato Sauce

Ingredients

1 lb fresh clams, scrubbed
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp cooking wine
1 stalk spring onion, shredded
2 tbsp cooking oil

Seasonings

6 tbsp ketchup
1 tbsp lemon juice
1 tbsp rice vinegar
3 tbsp sugar
1 tbsp fish sauce
2 tbsp garlic chili sauce

Method

  1. Mix all seasoning ingredients in a bowl. Set aside.
  2. Bring a pot of water to a boil. Reduce heat to medium. Add clams and cook until clams open, about 2-3 minutes. Remove and drain.
  3. Heat 2 tablespoons of oil in a wok over high heat. Add ginger and garlic. Stir-fry until fragrant. Add clams and cooking wine.
  4. Add seasonings, cook and stir until sauce thickens.
  5. Transfer to a serving plate. Garnish with spring onions and serve.

Makes 4 servings.

Source: Gourmet Do It Yourself