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May 19 2010
Quinoa, Lentil & Bean Salad
This was a quickly thrown together dish for dinner tonight, just using what I had to hand. It was a hearty salad with a lovely fresh dressing and lots of lush green coriander.This is my entry for this month's No Croutons Required. The challenge this month was to make a mexican style salad or soup. My salad isn't particularly authentic, but it gives a nod to mexican cuisine and it is very yummy. If you want to join in, you have until tomorrow evening to submit an entry.
Quinoa, Lentil & Bean Salad
250g prepared black beluga lentils
250g prepared quinoa
240g prepared kidney beans
2 large ripe tomatoes, diced
2 large avocadoes, diced
1 large handful fresh coriander, chopped
dressing
juice of ½ lime
6 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp wholegrain mustard
1 tsp dried chilli flakes
freshly ground black pepper
There's not much in the way of preparation. Toss the avocado in some lime juice before adding to the salad, to prevent it from browning. Apart from that is just one of those salads, where you throw everything in and then toss in the dressing.
Serves 6
April 21 2010
NCR - Onions etc Round-up
For this month's edition of No Croutons Required, I asked you to create a soup or salad suitable for vegetarians which features the allium family.You could choose one or feature several. Onions, shallots, leeks, spring onions, garlic or chives.
This is what you came up with:
1. Spinach with Fried Garlic and Caramelized Onions
Soma (eCurry)
Soma came up with a vision for the eyes and the senses with this salad. Onions slowly caramelised with sesame seeds, garlic and dry red chili, then add to this some wilted spinach and add a squeeze of lemon and you have a dish that Soma describes as "simple, comfort food from home", but I would call it a delicacy.Plano, Texas, USA
2. Potato Salad with Shallots and Chives
Lucie (Cooking at Marystow)
There is almost nothing I love more in the summer than a good potato salad. It just conjures up picnics and barbecues in my mind and makes me think of long, hot summer days (this is the optimistic part of my brain). There is no mayonnaise to be seen in Lucie's potato salad, which is good news for our hips. Just new potatoes, shallots and chives in a lovely vinegary, mustard dressing. Mmmmmmmm!
Midlands, UK
3. Roast Onion & Lemon Thyme Soup
Me (Tinned Tomatoes)
(not in vote)
For my entry, I decided to make an onion soup. It's been ages since I enjoyed a good onion soup and with my dad coming for a visit and his love of onion soup, it seemed like the perfect choice. I decided I would roast my onions to give the soup a more intense flavour. I roasted red and white onions, garlic and lemon thyme, before whizzing up and adding vegetable stock, dried thyme and seasoning. I served my soup topped with cream and chives. Much slurping and contented sighs followed. An exceptional soup for little cost or effort.Dundee, Scotland
4. Bean & Barley Soup
Usha (Veg Inspirations)
Like all good soups, Usha's Bean & Barley Soup is started off and flavoured with onion, followed by a host of lovely ingredients, including, ginger, barley, tomatoes, carrots and pinto beans. A really hearty and nutritious meal in a bowl. Gorgeous!
North Carolina, USA
5. Roast Onion Soup
Lucy (Nourish Me)
Another Roast Onion Soup, but very different from my soup. Although Lucy started her soup of the same way by roasting the onions for maximum flavour, she went off in a alternative direction with her flavourings. This is a creamy onion soup, spiced with kaffir lime leaves, garlic, ginger, chilli and tamari paste, smoothed out with coconut and rice milk and finished off with a squeeze of lime. Doesn't that sound amazing? It puts my simple onions soup in the shade!Melbourne, Australia
6. Very Garlicky Vegetable Soup
Johanna (Green Gourmet Giraffe)
Let's get the question of "how garlicky?" over with first. 16 cloves of garlic yes, you heard me right, I said 16 cloves of garlic! But do not fear, these cloves are thrice blanched which mellows the flavour. Along with all that garlic there are leeks, carrots, celery, swede, potatoes, cabbage, tomatoes and cannellini beans. All cooked into deliciousness and topped of with a lip-smacking amount of parmesan and parsley. Nom, nom!Melbourne, Australia
7. Creamy Potato Leek Soup
Inji (My Cookbook Notes)
Inji made her own vegetable boullion for this soothing soup and it sounds just as tasty as the soup itself.This is another simple, but comforting soup of few ingredients. Potatoes, leeks, thyme, milk, salt and pepper. Just what you need on a wet day, here in Scotland.
Atlanta, USA
8. Italian Onion & Bean Soup with Parmesan Toast
Lisa (Lisa's Kitchen)
(not in vote)
Doesn't that look amazingly good? And look at that crusty toast smothered with parmesan. I am drooling here! Cannellini (white kidney) beans, are cooked with a bay leaf vegetable stock and a whole red chilli, before joining the rest of the soupy goodness. Sweet onions, garlic, arugula (rocket) leaves and lots of lovely wine, red and white. This soup just gets better and better!London, Ontario, Canada
9. Creamy Onion Soup
Sweatha (Tasty Curry Leaf)
This is the simplest soup you could imagine, a great soup for a beginner to try out. Easy, but full of flavour and creamy, but not full of cream, instead Sweatha has been kind to our waistlines and finished her soup off with milk.Bangalore, India
10. Roasted Shallots and Apricot Salad with Goat's Cheese
Mangocheeks (Allotment 2 Kitchen)
I was bowled over when I saw this salad. I don't know what it is with Mangocheeks, but sometimes I think she is in my head. She always makes just what I want to eat. It's spooky, I am telling you! Long Echalion shallots roasted in balsamic vinegar, add these to baby beetroot and marinated goats cheese. The goat's cheese was marinated overnight with, orange juice, apricots and walnuts. Oh good golly!
West of Scotland
11. Potato, Corn & Leek Chowder
Sarah (The Ordinary Vegetarian)
You probably won't believe this but I have never tried chowder. I have never eaten it or cooked it, but this recipe is making me see the error of my ways. It is lighter than what I thought a chowder would be, but I do like it for that. Leeks are the star of the show and celery, potatoes and corn are his backing singers. Flavoured with thyme, sage, mustard, parsley and a bay leaf and made creamy with rice milk. Last, but certainly not least!Chicago, USA
Another successful round-up and a plethora of delectable recipes for you to try. Do take the time to vote for your favourite, using the poll on the right or by emailing me at tinnedtomatoes@googlemail.com. The winner will be announced on Friday 30th April 2010.
March 16 2008
Curried Parsnip & Sweet Potato Soup
Here is my entry for the No Croutons Required, March challenge, to make a spicy soup that will tingle on the tongue.
Curried Parsnip & Sweet Potato Soup
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped,
1 red chilli, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
6 parsnips, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 heaped tsp ground turmeric
2 tbsp hot mango chutney
6 cups water
juice of 1 lime
salt & freshly ground pepper to taste
Heat a small pan and dry roast the cumin and coriander seeds then roughly crush in a mortar and pestle.
Heat the oil in pan and when hot add the spices and allow to sizzle for 1 minute. Add the onion, garlic, chilli and ginger and cook for 5 minutes, on a medium heat until softened.
Add the parsnips and sweet potatoes and cook for another few minutes. Add a splash of water before adding the turmeric to stop it sticking to the bottom of the pan. Stir well and then add the mango chutney and the water. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes until the parsnips and potatoes are tender. Stir in the lime juice.
Spoon out a few of the vegetable to decorate the soup with and then whizz the rest of the soup until fairly smooth.
Serves 4-6 (I think, but I wasn't counting!)
If you want to enter a soup into the March Challenge, post it and send it to me at nocroutonsrequired@googlemail.com by the 20th March. Please include your name, the name of your blog, your location and the name of your dish. Remember to link here and mention No Croutons Required in your post.
Happy Soup Making!
Curried Parsnip & Sweet Potato Soup
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped,
1 red chilli, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
6 parsnips, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 heaped tsp ground turmeric
2 tbsp hot mango chutney
6 cups water
juice of 1 lime
salt & freshly ground pepper to taste
Heat a small pan and dry roast the cumin and coriander seeds then roughly crush in a mortar and pestle.
Heat the oil in pan and when hot add the spices and allow to sizzle for 1 minute. Add the onion, garlic, chilli and ginger and cook for 5 minutes, on a medium heat until softened.
Add the parsnips and sweet potatoes and cook for another few minutes. Add a splash of water before adding the turmeric to stop it sticking to the bottom of the pan. Stir well and then add the mango chutney and the water. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes until the parsnips and potatoes are tender. Stir in the lime juice.
Spoon out a few of the vegetable to decorate the soup with and then whizz the rest of the soup until fairly smooth.
Serves 4-6 (I think, but I wasn't counting!)
If you want to enter a soup into the March Challenge, post it and send it to me at nocroutonsrequired@googlemail.com by the 20th March. Please include your name, the name of your blog, your location and the name of your dish. Remember to link here and mention No Croutons Required in your post.
Happy Soup Making!
February 21 2008
Spicy Aubgergine & Tomato Soup
This is my entry for No Croutons Required, the new monthly soup and salad challenge, which is going to be jointly hosted by myself and Lisa at Lisa's Kitchen. When I say entry, I mean that I don't want to miss out on all the fun! Lisa and I's entries are not up for voting. I want to say a big thank to Lisa for all her hard work in starting the event and thank you all for contributing. We have been absolutely blown away by the enthusiasm everyone has shown!
So without further ado, here is my soup.
Spicy Aubergine & Tomato Soup
1 tbsp olive oil
1 onion, finely chopped,
1 clove garlic, crushed
1 red chilli, finely chopped
1 heaped tsp toasted, crushed cumin seeds
3 aubergines, chopped
1 tin chopped tomatoes
2/ ½ pints vegetable stock
juice ½ lemon
handful fresh coriander, chopped
salt and freshly ground pepper
Sizzle the cumin seeds in hot olive oil and then add the onion, garlic and chilli and cook for a few minutes. Add the aubergines and tomatoes. Next add the stock and simmer for 20 minutes. Add the lemon juice and coriander before whizzing the soup in a blender. I personally don’t like it too smooth.
Taste and season.
Serves 4 – 6
The challenge is now closed for the month. Lisa is kindly letting me submit my soup a day late, I know, I know, not a good example to set!
Make sure to visit Lisa's blog to see all the entries and vote for your favourite in the comments box!
Love
Holler
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