Monday, January 12, 2015

Viking Soup

While I as on a book tour I meet a woman who add immigrated to the United States and brought with her many recipes. She started a restaurant and served old Viking meals.

She created a soup and hadn't properly named it. Since she served it in her Viking restaurant, I call it Viking Soup.

I noticed that many of the ingredients help with weight-loss and warding off colds and other illnesses.
Go a head and try it.
It took me a little bit to convert the recipe over into American measurements, but here it is:

Viking Soup

Part One:

2 Big Onions
2/3 C. Olive Oil
2/3 T. Ground Cumin
2/3 T. Ground Turmeric
1 t. Ground  paprika
1/2 t. Ground  All Spice
1/2 t. Ground Cinnamon
2 T. Salt
1/2 t. Ground Black Pepper
2/3 T. Whole Mustard Seeds
1 T. Whole Coriander Seeds
8 Bay Leaves
1/2 t. Red Pepper Flakes
Pinch of Cayenne Pepper

Chop Onions and fry golden brown in olive oil.
Add all spices and coat well.

Part Two:

8 Cups of broth
1 24 oz can of crushed tomatoes
A piece of fresh ginger
2 cups of red lentils

Boil 35 Min

Part Three:

1 1/2 T. of Red Wine Vinegar
3 1/2 T. of Lemon Juice

Bring to a boil for 5 min

Part Four:

 Add a bit of chopped cilantro and parsley before serving.

Sunday, January 11, 2015

Super Simple Vegetarian Stuffed Peppers

5 peppers
3 cups cooked rice
1 can black beans
1/2 jar of veggie Prego sauce
1/4 cup finely chopped onion
1 cup corn (optional)
2 cups cheese

Preheat the oven to 350 degrees F.

In a large pot, boil the peppers until  tender, 3 to 4 minutes. Remove and dry.

In a large skillet add the rice, beans Prego sauce, onion and cheese. Stir until all the cheese is melted and is mixed well.

Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.