Author Archives: BessieCat

Lentil Soup

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Lentil Soup

 Ingredients

1 onion
1 garlic clove, crushed
1 carrot
1 large potato
1 tin of tomatoes
6oz (170g) split red lentils (or half red, half green)
1 tsp mixed herbs
2 bay leaves
2 shakes of Worcestershire sauce
salt and pepper
2 pints of water or stock

Directions

  1. Chop the vegetables, then place all the ingredients in a large pan.
  2. Bring to the boil and simmer for 20 minutes, stirring occasionally.
  3. Serve with crusty bread and cheese.

Chinese Chicken Breasts

Photography by Nancy Lubar

Photography by Nancy Lubar©

Ingredients

Chicken breasts
4 Tablespoons orange juice
2 Tablespoons rice wine
2 Tablespoons soy sauce
1 Tablespoon Chinese 5 spices
a little sesame oil
a little corn starch
garlic salt
salt and pepper

Directions

  1. Mix everything together and sauté chicken breasts in it.
  2. Bake in 375◦ oven for 30 minutes.
  3. Serve with roasted carrots.

Salmon with Cucumber Sauce

Photography by Nancy Lubar

Photography by Nancy Lubar©

Ingredients

Ingredients for Sauce
olive oil
onion – 1/3 cup chopped
garlic – 2 cloves minced
peppercorns – crushed
dill
lemon juice (fresh)
small capers – 1 tablespoon
yoghurt – 1/3 cup
sour cream – 1/3 cup
½ a cucumber – seeded and chopped fine in a Cuisinart
Dijon mustard – 1 teaspoon

Ingredients for Salmon
olive oil – 2 tablespoons
butter – 2 tablespoons
1/3 onion – chopped
garlic – 2 cloves chopped
salmon – ¾ pound for 2 people
peppercorns – crushed
lemon slices
white wine – 1 cup
mushrooms – sliced

Directions

 Directions for Sauce

  1. Sauté the onion in the olive oil, then add the garlic.
  2. Mix in the peppercorns, dill, lemon juice and capers.
  3. Turn off the heat and let the sauce cool for a couple of minutes.
  4. Keep stirring as you add the following yoghurt, sour cream, cucumber & mustard.

Directions for Salmon

  1. Press half the garlic and peppercorns into the top side of the salmon.
  2. Sauté the onion in the olive oil & butter, then add the garlic.
  3. Add the salmon – skin side down.
  4. Spread some of the sauce on top of the salmon and place the lemon slices on top as well.
  5. Pour in the white wine, mix, then ladle some of the mixture on top of the salmon.
  6. Cover the pan and cook the salmon until it is 2/3 done.
  7. Add the mushrooms to the sauce then spread more sauce over the salmon.

 

Thai Curry with Vegetables

Photography by Nancy Lubar

Photography by Nancy Lubar©

Ingredients

olive oil
sesame oil
low sodium soy sauce
assorted veggies (asparagus, broccoli, green beans, okra, snow peas, squash, zucchini)
can of corn
can of coconut milk
mushrooms
fresh cilantro
red curry paste
can of Lychees
dried cherries or cranberries
Splenda

Directions

  1. Chop up all the veggies.
  2. Pour the oil into large skillet – ratio of 2/3 olive oil to 1/3 sesame oil)
  3. Sauté all the veggies except the mushrooms.
  4. Keep stirring as you add the following:
    • large splash of soy sauce
    • can of corn
    • ½ can of coconut milk
    • cilantro
    • mushrooms
    • 1 teaspoon to 1 tablespoon of red curry paste
    • 1 packet of Splenda
    • ½ can Lychees and some of the juice
  5. Serve with chicken, fish or tofu.

Mixed Vegetables

Photography by Nancy Lubar

Photography by Nancy Lubar©

Ingredients

garlic
mushrooms
scallions
spinach
vegetable oil

Directions

  1. Heat the vegetable oil in a wok or deep skillet.
  2. Add red pepper & scallions and stir for 1 minute.
  3. Add garlic and stir for 30 seconds.
  4. Add mushrooms and stir for 30 seconds.
  5. Add spinach and stir for 30 seconds.
  6. Serve at once.