The clay pot
I did feel it was time to dust of the old clay pot again. Was a while since I used it last.
When cooking in a clay pot you hardly need to add any butter, and the food comes out just deliciously moist, and the stock you get is just perfect for a sauce, rich in flavor and rather concentrated.
Since it is ideal for preparing whole chicken, that’s what’s on today’s menu 🙂 The flavoring will be garlic, lime and sage. Read the rest of this entry »
My boyfriend came asking me today if I had looked around the garage lately, he said there was something for me there.
I hadn’t, so we went looking, and there they were, small yellow squash 😀 Another few weeks and they should be ready for harvest I think.
I’ll post a picture when I get one taken, I’m currently at work.
This is not really gonna be a full recipe, as it can be applied to your favorite minced meat sauce. Or you can use lenses as a substitute for beans in a chili con carne 🙂
I started up by frying the minced meat with union and spices (chili (both fresh and powdered), garlic, paprika powder, salt and pepper. Added a few tablespoons of tomato puree (should have taken crushed tomatoes from can if I had any, but I couldn’t find any in my cupboard).
Then added about half a liter of water and 2 deciliter of red lenses (green should work, but red blends in better color wise). Let it all simmer until lenses are ready and becomes a little mushy. If needed add more water to get the right sauciness. The lenses will absorb the water and when they become mushy they act as a thickener for the sauce, as well as adding a nice richness.
All approximations of measure are based on around 1 kilogram of minced red meat.
Serve with rice.
