If doing something three times counts as a tradition; we have a new tradition in our house. Sunday nights are becoming soup/stew nights with home made bread. I resolved to tackle my fear of bread making this year and turned to Vaishali of Holy Cow for advice. Of all the recipes she suggested I could start with; the no knead version appealed the most to me, Her versionis for the slightly more experience baker; so I turned to Google and the library and decided to tackle Jim Laheyy's no knead bread. I have made it twice in a dutch oven and once in a bread tin.
And there is always soup or a stew. Always made in a pressure cooker while the bread cools. It is easy, wholesome and warms your whole being. I make it with whatever veggies I have on hand and throw in a lentil and a grain to make it hearty.
Last Sunday I made it with Kale, wildrice and french lentils. Here is the recipe. What food traditions do you have or want to make for your family.
Kale, wild rice and lentil soup
1 white onion sliced thin
And there is always soup or a stew. Always made in a pressure cooker while the bread cools. It is easy, wholesome and warms your whole being. I make it with whatever veggies I have on hand and throw in a lentil and a grain to make it hearty.
Last Sunday I made it with Kale, wildrice and french lentils. Here is the recipe. What food traditions do you have or want to make for your family.
Kale, wild rice and lentil soup
1 white onion sliced thin
3 cloves garlic chopped
1 yellow bell pepper or 3 minis
2 Roma tomatoes roughly chopped
1 can diced tomato
*1 tablespoon Yellow pepper paste (Aji amarillo paste - found in most Mexican/Latin American grocery stores)
2 bay leaves
1 bunch kale de-stemmed and chopped into ribbons
1/3 c of french lentils
1/3 c of wild rice
2 tbsp olive oil
salt to taste
Red wine vinegar, Cayenne pepper and Olive oil for garnishing
2 tbsp olive oil
salt to taste
Red wine vinegar, Cayenne pepper and Olive oil for garnishing
Heat a couple of tbsp of oil in a pressure cooker. Add the sliced onions and the bay leaves and fry until the onions become transparent and take on a bit of color. Add the garlic, bell pepper and the yellow pepper paste and continue cooking till the garlic becomes aromatic. Dump the kale in and cook till it wilts.
While this is cooking, wash the wild rice and the lentils and drain. Add to the pot and stir to coat in the onion kale mixture.
Add the fresh and the canned tomatoes, a teaspoon of salt and water as needed so that the liquid level is at least 1.5 inches above the other ingredients.
Close the lid, place the weight on the cooker and cook for 5 whistles. (Or follow the instructions for your pressure cooker)
Once pressure has released, taste and adjust with red wine vinegar, salt, cayenne powder and olive oil
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