Food and cooking tips

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Chestnut-And-Lentil Soup Recipe

	Category	Soup Recipes
	Views	61
	Ratings	0

Ingredients And Procedures

1 lb Chestnuts

Light oil 1 c French green lentils

-=OR=- Brown Lentils 2 qt Water

1 md Carrot

- diced into - small, even squares 1 Celery stalk

- cut into small squares 1/2 sm Onion; finely diced

1 lg Garlic clove

- peeled and finely chopped 1 Bay leaf

1/2 ts Salt; or to taste

5 Parsley sprigs

-----------------------------FINISHING THE SOUP----------------------------- 3 tb Light olive oil

-Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR-

1/2 ts -Dried Marjoram

1/4 ts Fennel seeds, crushed

- (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme

1/2 c Dry white wine

1 tb Tomato paste

-Lentils (from above) Water, stock or cream -(as needed) Salt Freshly milled black pepper Extra-virgin olive oil Finely chopped parsley Small croutons, fried -(in butter or oil) -(optional) PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. Place chestnuts on baking sheet. Bake until skins have opened and meat is tender, about 20 minutes. When cool enough to handle, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste. Stir to dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil mixture and simmer gently 20 minutes. If soup is too thick, thin it with a little water, stock or cream until of right consistency. Taste for salt and season with pepper. Serve with spoonful of olive oil swirled into each bowl. Sprinkle with parsley and croutons, if desired. ---

Rate this recipe!

Post this recipe to your site

<h1>Chestnut-And-Lentil Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Chestnuts <P>Light oil 1 c French green lentils <P>-=OR=- Brown Lentils 2 qt Water <P>1 md Carrot <P>- diced into - small, even squares 1 Celery stalk <P>- cut into small squares 1/2 sm Onion; finely diced <P>1 lg Garlic clove <P>- peeled and finely chopped 1 Bay leaf <P>1/2 ts Salt; or to taste <P>5 Parsley sprigs <P>-----------------------------FINISHING THE SOUP----------------------------- 3 tb Light olive oil <P>-Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR- <P>1/2 ts -Dried Marjoram <P>1/4 ts Fennel seeds, crushed <P>- (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme <P>1/2 c Dry white wine <P>1 tb Tomato paste <P>-Lentils (from above) Water, stock or cream -(as needed) Salt Freshly milled black pepper Extra-virgin olive oil Finely chopped parsley Small croutons, fried -(in butter or oil) -(optional) PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. Place chestnuts on baking sheet. Bake until skins have opened and meat is tender, about 20 minutes. When cool enough to handle, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste. Stir to dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil mixture and simmer gently 20 minutes. If soup is too thick, thin it with a little water, stock or cream until of right consistency. Taste for salt and season with pepper. Serve with spoonful of olive oil swirled into each bowl. Sprinkle with parsley and croutons, if desired. --- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>