Red lentils - lunch Monday 12.1.2015

what: Red lentils dish
How:
Ingredients
200 g of red lentils bio (buy at Coop)
2-3 carrots (diced)
1 red onion (minced)
1 garlic clove (minced)
1 tbsp of rape oil
1 tbsp of rice wine
salt and pepper to taste

Recipe
Lentils: wash and cook as per packaging instruction (8-10 min)
In a pan:
Fry using the rape oil. Start with the red onion and the garlic. As soon as it start to change color, "deglace" with rice wine.
Add the carrots.
Let it fry for about 5 to 7 min.
Salt and pepper to taste.
Finally mix with the lentils inside the pot.

31st December 2014 - Menu

Chouchou's Dumplings (inspired from Rouxbe)

• Dumpling dough: 1 pack round dumplings wrappers
• Stuffing
• 3 tbsp sesame oil
• 2 green onions 
• 2 white onions
• 3 garlic cloves
• 2 medium size carrots 
• 2 1/2 tbsp fresh ginger (minced)
• 500 g tofu
• 100 g hazelnut (chopped)
• 1 tbsp Maizena
• 2 1/2 tbsp Maple sirup
• 1 1/2 tbsp Samba Oelek
• 1 tbsp sea salt

Caramelize using the sesame oil the green onions, the white onions, garlic, carrots & Ginger. After having minced the hazelnut (either with knife or food processor) mash the tofu with a fork. Gather all the ingredients in a bowl and let it rest for 30 min. 

Fill the dumplings with about one tablespoon of stuffing. Wet the edge of the dough with water and fold the dumpling. Steam the dumplings in a bamboo steamer for about 25 min or fry them with oil until brown and then add water to the frying pan to steam the dumplings. 

Ashish's Dumplings (experimental)

• Dumpling dough: 1 pack round dumplings wrappers
• Stuffing
• 3 tbsp sesame oil
• 1 tbsp ginger
• 1 green leek
• 1 red onion
• 500 g edamame
• 3 medium size carrots
• 1 tbsp sea salt
• 1 tbsp maizena
• 2 tbsp sesame seeds
• 1 lime
• 1 1/2 tbsp Samba Oelek
• 1 tbsp Whole Grain Mustard

Caramelize using the sesame oil the red onion, the carrots, ginger. Subsequently add the leek and the unfrozen edamame seeds for about three minutes in a fry pan at medium heat. After that gather all the remaining ingredients in a bowl and let it rest for 30 min. 

Fill the dumplings with about one tablespoon of stuffing. Wet the edge of the dough with water and fold the dumpling. Steam the dumplings in a bamboo steamer for about 25 min or fry them with oil until brown and then add water to the frying pan to steam the dumplings. 

Dipping sauce

• 3 tbsp rice vinegar
• 3 tbsp tamari
• 3 tbsp maple syrup 
• 1/2 tbsp fresh chili minced
• 2 garlic cloves

Vegetarians fajitas

Salsa (prepared the day before and cools overnight in the fridge)

• 400 g of peeled tomatoes
• 5 garlic cloves
• 4 tbsp of red pepper (minced)
• 2 medium size red onions
• 1 lemon

Guacamole (put in the fridge one hour before serving)

• 4 avocados 
• 2 large red onions
• 2 small tomatoes
• 1 lime 
• 1 tbsp salt 
• 1 tbsp black pepper
• 1 tbsp paprika

Suffing

• 2 red, 2 green, 2 orange bell peppers in thin slices
• 2 large white onions
• 4 Zucchettis (or portobello mushrooms)
• Ol Delpasso Refried beans (one can)

Baked potatoes

Cookies

• 300 g of flour
• 1/4 tbsp fleur de sel
• 1/2 tbsp baking soda
• 1/2 cup of grape seed oil
• 1/2 cup maple sirup
• 1 tbsp vanilla extract
• 1/2 cup chocolate