Lenticchie: lentils cooked in the most bog standard Italian fashion: comfort food for me. Yes, I like Puy lentils or the crazy expensive ones from Castelluccio but when I want/need to retreat into pure comfort zone nothing beats the plain, old, humble brown lentil: I grew up on these (made in a pressure cooker by my busy, professional mum - and good they were!), always flavoured with sage, pancetta if available. A little devil in me has now been whispering for some time “...homemade cotechino anyone??...😁”: must find some companions for this adventure (never made it). THEN the lentils will be truly perfect
Yum yum yum. This was flipping awesome. I try to cook at least one new recipe each week, and every now and then I hit upon one that’s an absolute keeper. This is one such recipe. Slow cooked (7 hour) lamb shoulder with braised lentils...served on creamy potato mash. Food coma. The lentils were from an old @colesmag_team magazine (meant to be served with chicken) and I just slow-cooked the lamb with a huge bunch of rosemary from my garden, an onion and about 6 cloves of garlic.
I think warming meals are the only thing I like about winter... oh, and fireplaces 🙄🤷🏻♀️... But well, let’s make the most of every season! .
Try the new #vonwheels warming menu! Like this hearty pink BEET BRAISED LENTILS 🔥
www.vonwheels.com and get it delivered to your door 🌱
Swipe to see more! 👉🏼👉🏼
Trying to maintain a high fibre diet so I’m thinking of #braisedlentils 😋
In this recipe I’ve decided to use green lentils as it contains as much nutrients as red and black, but with lower calories count 💥
(green lentils does not deform/become mushy as compared to red is also a plus!)
Minced pork and beef, 300-400g each
1 baby-sized celery stalk
1 red carrot (intensifies flavour)
1/3 white onion
3 cloves of garlic
1/2 cup white wine (I used Chardonnay in this recipe)
1 bay leaf
2 fresh thyme springs
1 cup green lentils, rinsed and drained
1 cup chicken stock
Salt and Pepper (I used mushroom seasoning to replace salt)
Half handful of spinach (optional)
1) Toss in minced pork over medium heat, stir it occasionally for 5 mins until fat has rendered
2) Add in onion, carrot, celery and tomato till soften, then stir in garlic until fragrant
3) Add in minced beef and stir it for 3 mins
4) Set the heat to medium high, add in bay leaf, thyme, and wine, let it simmer till the liquid has evaporated
5) Pour in both stock and lentils, bring it to boil
6) Reduce to low heat, cover and cook for 40 mins until the lentils are tender
7) Toss in spinach leaves and stir it for a minute
8) Remove bay leaf and thyme springs, season with S&P + Paprika
The outcome may not look as pretty, but lean meat and veggies will definitely fulfil your daily nutrient needs! 😉👍🏼
MERRY CHRISTMAS w/ Creamy Stuffed Chicken (GF, LF, LC, P) 🎁1 lb chicken 🎄6 tbsp of Pesto 🎁3 Slices of mozzarella 🎄2 tbsp of dried tomatoes 🎁1 cup Coconut cream 🎄3 tbsp of ghee butter (melted) 🎁1 tbsp Garlic salt 🎄Pepper for taste 🎁Salt for taste 🎄1/2 tbsp Parsley 🎁1 tsp All spice
1. Preheat oven to 350 degrees
2. Place 3 chicken breast in pan.
3. Slice chicken breast in half without severing halves completely
4. Smear 2 tbsp of pesto inside each chicken breast on the top and bottom half. Place slice of mozzarella in the middle. Layer the dried tomatoes evenly through each slice of chicken.
5. Season top of chicken with salt and pepper.
6. In a bowl, mix coconut cream, garlic salt, melted ghee butter, parsley, all spice and pepper.
7. Smear mixture over the chicken breast in the pan. Spoon leftover cream sauce around chicken breast.
8. Place dish in oven for 30 minutes.
Over the next few weeks, I’m going to be traveling! This week I got to visit Seattle for the first time! I started this trip with Braised Lentils from @radiatorwhiskey ! I love cooking, but trying new food is always fun.