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Edamame Lentil Ragout

This week the GFGF-Group focusses on fresh shell beans. Fresh shell beans? Yes, got it. For some reason I had edamame in my freezer and I prepared

Edamame Lentil Ragout

Edamame Lentil Ragout

with some leftover Padina lentils, spicy and simply delicious.

In my neck of the woods – thank you Margaret for this – the only used fresh shell bean is Ackerbohne , literally also sow bean, pig bean, horse bean or cattle bean. The broad bean, which can also tolerate salt water, was replaced by the more tender green bean as a popular food in the 17th century. In Erfurt it is called puff bean and newborn in Erfurt gets a plush bean in pink or light blue. I am a huge fan of fava or broad beans. Until If possible I buy it at the weekly market from June to end of August and take on all the work. I am glad that they are grown more again – not only as cattle feed. To get them frozen I have to go to the “Turkish” supermarket”, but in THIS situation I did not and opted for the edamame or soybeans in my freezer. Time to use them up.

My grandmother didn’t grow any runner beans, for me beans on the pole, but bush beans like green beans and wax beans. The latter eaten fresh or dried. The reason might be the constant wind in Schleswig-Holstein, the land between the Seas, North and Baltic Sea. We eat “Birnen, Bohnen und Speck” always with green beans and not with “Turkish peas” . Perhaps these are the German pea beans Ellen is looking for.

Don’t miss the posts from Donna, Ellen, Kayte, Margaret, Nancy and Peggy.

Edamame Lentil Ragout

Yield: 2 servings

Edamame Lentil Ragout

Delicious Edamame Lentil Ragout with basmati rice – spicy and simply tasty.

Ingredients

  • 120 grams basmati rice
  • 75 grams lentils, cooked according to package directions
  • 200 grams carrots, half cut into match stickes, the other half into 1 cm rounds
  • 100 grams edamame, frozen
  • 2 tbsp. sushi ginger, ut lengthwise into fine strips
  • ½ red chili pepper – cut into fine rings, seeds includes
  • 1 tbsp. sesame oil

Sauce

  • 300 ml water
  • 60 ml tamari * soy sauce
  • 1/2 lemon, the juice
  • 3 tsp. potato starch
  • 1 tbsp. agave syrup
  • pepper, black, freshly ground

SOURCE

from inspired by the word wide web

Method:

  1. Prepare the rice according to pacage directions
  2. For the sauce, whisk water, tamari, agave syrup, lemon juice, pepper and potato starch in a bowl and set aside.
  3. Heat a pan with 1 tbsp. oil and sauté the carrots for 3 – 4 min. Reduce heat, add edamame and chili and sauté for another 2 min.
  4. Pour the sauce over sauteed vegetables and cook for 2 minutes. Then add the cooked lentils and heat briefly.
  5. Serve the edamame lentil ragout with rice and sushi ginger

total time: 40 minutes
preparation time:15 minutes
cooking/baking time: 25 minutes

 
 
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my contibutions to the GFGF group
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Mustard Microgreen Omelette

This week the GFGF group is focussing on greens: collard, mustard or turnip greens. I have to admit, now it’s not the season for leafy greens in Northern Germany. I already cooked with kale and swiss chard this winter and opted for Rübstiel. This was not on sale at the food assembly, but mustard microgreens. I served a

Mustard Microgreen Omelette

Mustard Microgreen Omelette

Microgreens are a rich source of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll. They have a spicy flavor that tastes very much like spicy mustard that develops as you chew. The mustard flavor is not overpowering. Perfect match with omelett.

I am curious which greens Donna, Ellen, Kayte, Margaret, Nancy and Peggy will use.

Mustard Microgreen Omelette

Yield:2 servings

Mustard Microgreen Omelette

Microgreens are the new local superfood, try them in this mustard microgreen omelete

Zutaten

  • 4 Eggs
  • 1 tbsp. parsley, chopped
  • olive oil
  • 40 grams mustard microgreens
  • 4 radishes, sliced
  • 2 spring onions, sliced
  • salt
  • pepper

SOURCE

modified by from:
The world 03.03.2021 ** wide web

METHOD

  1. Whisk eggs and parsley in a medium bowl until well combined; season with salt and pepper.
  2. Fry the spring onion, radishes and microgreens in olive oil, add a little salt
  3. Pour egg mixture over the vegetables and fry the omlette for two to three minutes.
  4. Flip the omlette and fry for another 1-2 minutes.

total: 15 minutes
preparation: 10 minutes
cook: 5 minutes

 
 
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my contibutions to the GFGF group
more recipes and entries in English

** http://agathaachindu.com/blog/portfolio/microgreens-omelette/ no longer available

Good Friends Good Food

My contributions to the

Good Friends Good Food Group

Every fortnight I cook with Kayte, Margaret and Nancy together with a featured vegetable *.

* Donna and Ellen and Peggy are on hiatus