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Archive for the ‘Onion’ Category

I bought some red lentils a long time ago and I kept looking at them and thinking what could I do with them. I found this interesting recipe here and I decided to try it yesterday. It was delicious, and the red lentils turn yellow after they are cooked!

I served the soup with zucchini-carrot garbanzo pancakes: I added some carrots for color and seasoned it with parsley, garlic powder, fennel seeds and sea salt.

If you are in an elimination diet please skip the cayenne pepper. I used ½ the amount of lemon. For a vegan version, please substitute the chicken stock by vegetable stock or water.

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Bean soup is a staple in Brazilian repertoire: because everybody eats beans in almost all meals, leftover beans are common, so the natural consequence is soup. We add pasta, such as elbow macaroni, or vegetables, such as watercress, to the soup. I am just topping the soup with some kale and parsnip chips, but you don’t want to add all of them as they get mushy very quickly. Just add a little to the soup for decoration purposes and serve the rest on the side.

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This is another favorite of mine. I always remember to make it when I see pumpkins all over the place. Yes I still have some from my CSA (community supported agriculture) box!.

For those doing the elimination diet, skip the half and half and the brandy. It will still taste really good as long as you use fresh rosemary.

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This soup is similar to the “White Bean and Kale Soup”, however, the herbs I use are different, thus the flavors are not the same at all. I think I’ve got this recipe in a book by Bob Greene but I can’t find it now. His recipe was white bean and kale, not garbanzos, but you can use either. Fresh rosemary is very important because the soup doesn’t contain meat: that’s where the flavor comes from. Fresh oregano is optional but if you use it, a new flavor dimension is added. For a vegan version, substitute the chicken broth by vegetable broth. For those in the elimination diet, skip the Parmesan, sorry.

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This soup is pure comfort: very nice in a winter day or if you think a cold is coming to get you. I added some peas and spinach for fiber and color. You can add any green vegetable. For the elimination diet, please skip the eggs.

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This is a recipe I posted in my other blog. I found years ago in a magazine: the flavors in this dish are wonderful, it’s fragrant and extremely aromatic. Please note, though, that for optimal results, it’s very important that you simmer it covered in very low heat for 45 minutes. For the elimination diet purposes, I am skipping the chili powder.

I served it with Chickpea, Zucchini and Quioa Pilaf (see the recipe here).

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Hoppin’ John is a traditional dish with many variations, so I decided I could make it anyway I wanted. We love black-eyed peas. In Brazil this bean is called “Little Monk”, not sure why. It is believed that eating black-eyed peas on New Year’s Day is thought to bring prosperity: we eat it often just in case. Black-eyed peas are an excellent source of fiber, calcium , folate, and vitamin A, among other nutrients.

I served it with Roasted Parsnips and Sweet Potatoes. See the recipe here. Instead of rosemary, I used thyme. For a vegan version, use vegetable.

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The vegetable broth I used has a yellow color, which I think turned the soup prettier. If your broth is transparent, you may want to add some chopped carrots to the ingredient list. Add them with the kale.

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I tried to make a different kind of bean or legume each day during this vegan week, I guess I almost did it. Today is my last day of the vegan week and I will not cook as I have lots of leftovers in the fridge, from lentils, yellow split soup to black-eyed peas.

I love black-eyed peas. I usually make this dish with tomatoes and yellow bell peppers. Actually the combination of vegetables I used turned out pretty good. You can use any crunchy vegetable such as carrots and turnips for example. I cooked the beets very slightly so they were a little crunchy. My husband loved this dish so much he even asked if he could take it to the office for lunch!

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This soup is delicious and easy to make. I just omitted the cayenne pepper and increased the spinach amount. Store bought garam masala could be used in the tadka, however, it contains red chili or cayenne, so I recommend that you make your own spice mix. I also used light coconut milk, as I think the regular one is a little too heavy for this recipe.

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This dish is inspired in a Middle Eastern dish that I used to have in Brazil: a type of flat bread filled with escarole. I served it with asparagus on the side.

That was dinner last night. This morning I had a brown rice tortilla wrap with black beans from the other day, asparagus from last night and avocado.

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Brazilians don’t feel a meal is complete without beans. A typical Brazilian meal is composed of rice, beans, a small piece of meat and vegetables. Black beans are most common in Rio and in “Feijoada”, the national dish. We usually don’t use salsa, unless we are eating “churrasco” (BBQ). Then the salsa is made with tomatoes, onions, parsley and green onions, not avocado and cilantro. Actually, in Brazil, avocados are not used as a savory ingredient, but as a dessert!

I served the black beans with brown rice, lacinato kale (we usually serve collard greens but I couldn’t find them; kale is a good substitute), and avocado salsa (avocado, lime, red onion and cilantro). The kale was cooked with some olive oil and garlic.

Today I had a cocoa protein shake with a frozen banana and almond butter as breakfast. I won’t cook meals as I have left over black beans and lentil soup. But I will make more pesto and granola: I will try to put some banana chips on the granola. I’ll let you know how it turned out.

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Middle Eastern cuisine is a great fit for this diet (should we still call this a diet? It’s been sooo delicious!): their main staples are grains, spices, herbs and lamb. This lentil soup is comforting and delicious. The flavors are intense and the food, fulfilling.

The only change I made to the original recipe is that I reduced the amount of olive oil to 1/3 and used carrots, parsnip and squash instead of potatoes. See the original recipe here. This recipe yields to a lot of soup. You may want to reduce the recipe to half but then you will have a problem when blending the cilantro and garlic in the food processor: you won’t have enough. I had to use some water as I didn’t want to use 1/4 cup of olive oil.

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This is a special dish for New Year’s Eve. On a normal elimination diet, one should not have too much refined grains or fried food. According to the author, this recipe is a simplified version. I used chicken broth instead of yogurt, ghee instead of butter, no eggs, no chili, no cayenne. For the chicken fry, I used 1 tablespoon of oil instead of ¼ cup.

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This is a no-chili chili, so I am adding additional cilantro for taste. I served it with an arugula bitter greens salad on the side. Beware of chicken broth when you buy: check the label carefully. Most of the organic brands contain sugar cane or soy. The brand I am using is the organic free range “Imagine” chicken broth.

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