FoodSkeletons

The bare bones of the plants we eat

Tag Archive: Spinach

A simple lentil dish for Aubelia, Ambroise and Ellodie

Posted by vilb 2 Comments

This dish is a particular favourite of mine as the ingredients are basic, quick to make and very tasty. You can use either red or yellow lentils and compliment it by adding fresh tomatoes or spinach, toasted fennel seeds, cumin seeds and coriander leaves.

Ingredients

  • 1 cup red or yellow lentils
  • 2 cups of water
  • 1 small onion sliced
  • ½ inch piece of ginger, cut in strips
  • 2 – 3 green chillies slit lenghtwise
  • ¼ teaspoon of turmeric
  • 1 teaspoon of ghee
  • 1 tablespoon of coconut powder
  • Salt to taste

Method

Rinse the lentils well in cold water and tip into a saucepan. To this add the sliced onion, chillies, ginger, turmeric and 2 cups of water. Bring to the boil over a high heat and give it a stir now and then so it does not boil over. When nearly cooked add the coconut powder and salt and simmer until the lentils have disintegrated into a soft mash. Now add the ghee and coriander leaves and eat hot with rice, pita bread or chapattis. Some like it served like a soup in which case you add a little more water.

Hot or cold it is delicious and nutritious!

Fabulous quinoa!

Posted by t4ni4 5 Comments

Together with a couple of colleagues we have decided to share our food (or cooking experiments), once a week one cook for the 3 of us and brings the meal to work to have lunch together. Today was my turn, and I thought I would use the occasion to introduce a new ingredient to them: quinoa (Chenopodium quinoa). It was not a random choice, quinoa is produced in the Andes, I am Peruvian-Belgian and the mountains are very special to me. I made a delicious (yes, I have to admit it!) and very nutritious ‘bake’ with quinoa and spinach (Spinacia oleracea). See the recipe below! Did you know that those two ingredients are botanically related ? Both plants are from the Amaranthaceae family. Although quinoa leaves are edible you might only find the seeds in some supermarkets and health food shops in the UK, and those seeds come mainly from Bolivia and Peru. What is quite surprising for me is that when I was in Peru people in the coast or amazonian region would not know and eat quinoa (thought to be food for the poor?) and now that there is a whole wave of ‘Peruvian nouvelle cuisine’ more Peruvians are starting to appreciate quinoa in its different varieties (white, golden, red), forms (grain, flour, flaked, popped) and recipes (sweet or savoury). I have made with good success: chocolate cake with quinoa (ideal for coeliacs), quinoa madeleines, quinotto (like risotto but with quinoa instead of rice), quinua and courgette bake … the possibilities are endless! I forgot to take a picture of my bake, but here is the recipe …

Quinoa and spinach bake (recipe for 3-4 people)

Ingredients

  • 1 cup quinoa
  • 1 1/4 cup water
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 450 g spinach
  • 200 g feta cheese, chopped
  • 1 tsp cinnamon powder
  • 1 tsp cumin powder
  • 1/2 tsp nutmeg, grated
  • 1 tsp baking powder
  • 3 eggs
  • Salt & pepper

Preparation

I first tried the quinoa and spinach bake from a friend who made it for a picnic (you can eat it hot, warm or cold). I looked for the recipe on the web and then modified it to my taste. Wash, drain and cook a cup of quinoa. Put in the pan enough water to cover the grains and a bit more, put the lid on, turn the heat down as soon as it boils and turn the heat off when most of the water has been used up (the rest of it will be absorbed by the quinoa or evaporate). Meanwhile, chop 1 onion (I don’t mind if white or red) and 2-3 garlic cloves (depending how much you like garlic), gently fry them until they become nicely caramelised. Add 450 g of spinach (I’ve used packed baby spinach, if using a fresh bunch wash and chop it first), cook for a few minutes, turn off the heat and add the cooked quinoa, about 200 g feta or salad cheese chopped, 1 tsp cinnamon powder, 1 tsp cumin powder, ½ tsp grated nutmeg, salt and pepper to taste, 3 beaten eggs, 1 tsp baking powder.  Place the mixture in a cake tin or similar and put in the oven at 180⁰C/Gas  4/350⁰F for 40 minutes or until set.

Optional: add some grated parmesan to the mixture, put some strips of feta or salad cheese on top of the mixture before baking it.