意大利香肠豆子汤 (Spicy Sausage Lentil Soup)

 

 

我和老公都很喜欢Carrabba’s的这个豆子汤。我在家里做过几次,尝试过两个食谱,再根据自己的喜好做了点更动。这样做出来的汤很好喝。没胃口的夏日午后来一大碗豆子汤也很满足哦!

 


材料:

1 cup 带壳扁豆 (Whole Lentil)

2 cups 混合蔬菜 (胡萝卜,西芹,菜花)

2 根 意大利香肠(去肠衣)

1/2 只 洋葱 (切碎)

3-4 瓣 蒜瓣 (切碎)

2 只 熟透的番茄 (搅拌成糊状)或 1/2 罐 的 罐头番茄泥

4-5 cup 有机鸡汤 (Organic Chicken Stock)

 

调味/香料:

1/2 tsp 干欧芹 (Parsley Flakes)

1/2 tsp 奥勒冈 (Oregano Flakes)

1/2 tsp 辣椒粉/Chilli flakes

1 tsp 孜然粉 (Cummin Powder)

盐 适量 (大约 1 1/2 tsp)

 

其他:

Parmesan Cheese

黑胡椒粉

 

1. 把豆子洗干净,加两杯水,一点食盐用高压锅煮至出气一次,然后自然出气 。(如果没有高压锅,可以用普通锅子煮15-20分钟,然后熄火加盖焖10分钟)。

 

2. 把所有蔬菜切丁备用。热好一口锅,加入1 tbsp的橄榄油,加入香肠然后用铲子把香肠切小块,当香肠开始有点焦黄时,加入切碎的蒜和葱,煸炒至香味出来后,加入欧芹,孜然粉,辣椒粉和奥勒冈。

 

3. 把蔬菜,豆子和煮豆子的水,鸡汤和番茄糊一起加入锅内,大火煮滚转小火炖煮至你喜欢的浓稠层度(大约 2个小时)。加盐调味。

 

4. 吃的时候可以撒点黑胡椒和Parmesan Cheese。

 

 

配上一块蒜蓉面包更好吃哦!

 

 

For English –》Spicy Sausage Lentil Soup

 

 

素食好主意 — 简易克什米尔香饭 (Kashmiri Pulao)




Unlike most Pulaos in India, Kashmiri Pulao is known to be mild, aromatic and slightly to the sweet side. Garnishing with fresh fruits like pomegranate and some dry fruits makes it look so colorful and appetizing.


克什米尔菜在印度是比较特别的一个菜系,口味更接近中东菜。这个米饭比较味道温和,很香甜爽口,不用任何的配菜就很好吃了哦!



Ingredients:

1 cup Basmati rice

1/4 cup Cashew Nuts

1/4 cup Raisin

1/4 cup Sweet Peas

3-4 tbsp Ghee

a handful of promegranate



Seasoning/herb/spices:

1 Bay Leaf

1/4 tsp Cardamom

4-5 Cloves

1/2 tsp Black Pepper Corn

2 tsp Cummin seeds

salt to taste, or around 1 tsp

2 tbsp of Fried shallots 

1/2 cup milk

around 20 strands of Saffron


材料:

1 cup Basmati 香米

1/4 cup 腰果

1/4 cup 葡萄干

1/4 cup 豌豆/Sweet Peas

3-4 tbsp Ghee/酥油

一小把的石榴

 

香料/调味:

1 片 桂叶(Bay Leaf)

1/4 tsp 豆蔻籽 (Cardamom)

4-5 只 丁香 (Cloves)

1/2 tsp 黑胡椒粒 (Black Pepper Corn)

2 tsp 孜然 (Cummin seeds)

盐适量 (大约 1 tsp)

2 大勺的 红葱酥

1/2 杯 牛奶

一小撮 藏红花





1. Soak Basmati rice for 20 minutes. Slice and fry shallots until crispy. Warm 1/2 cup of milk and place saffron strands into milk and soak for 20 minutes.


2. In between, heat 1 tbsp of ghee in a cooking pot, roast cashew nuts until golden brown, take out and set aside. Add raisin and give it a quick stir, be careful not to burn it. Take out and set aside.


1. 把印度香米洗净泡水20分钟左右。红葱切片后炸酥备用。热上1/2杯牛奶后加入一撮的藏红花泡20分钟。

 

2. 另外一口锅里下一大匙的酥油,把腰果煸香,取出备用。然后把葡萄干中小火下锅稍微过一下,取出备用。

 

 

 

3. Bring half pot of water with salt, bay leaf, cloves and cardamom seeds to boiling. Drain soaked rice and add it to the water with herbs and spices, cook for 8-10 minutes. Turn the heat to medium low and cook for 3-5 minutes more or until the rice is about 70-80 % cooked. (The rice should be breakable when presses with fingers, but not soft yet). Drained the cooked rice and leave aside.


Note:Cooking time is really depends on the type of rice you have, old rice required more time than new ones. You could try to adjust the cooking time accordingly.

 

4. Add the remaining ghee into pot, add cummin seeds and pepper corn, stir until cummin seeds cracks. Add rice and milk with saffron, cover with lid and cook for 5-8 minutes, add some salt if needed.


5. Add sweet peas and raisin before turning off the stove, turn the rice well and cover with lid for 5 minutes. Cashew nuts and pomegranates is to be added before serving so that it stays crunchy.


3.煮开半锅水,水里加入盐,桂叶,丁香和豆蔻籽。把米粒沥干倒入香料水里大火煮8-10分钟,转中火3-5分钟至米粒7-8分熟,至手搓米粒时容易断开,但是不过软的程度。把煮好的米饭沥干水分备用。


注:煮米饭的时间要根据买来的米而定,新米和陈米煮的时间有点不一样,可以根据米粒的软硬度适量增减时间。


4. 把剩余的酥油加入锅里煸香黑胡椒粒和孜然,倒入米饭后加入牛奶和藏红花,加盖焖煮5-8分钟,不够咸可以稍微加点盐调味。


5.加入豌豆翻匀,熄火前加入葡萄干拌匀。腰果和石榴可以在吃之前才撒在表面。



This rice goes well with any dal or curries.

吃的时候可以配上豆子咖喱,或任何的肉类咖喱。


 


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克什米尔香饭