Earlier last week, it was just the two of us for lunch. By two of us, I mean my boy Oliver and myself. I promised him a "special" lunch when he went off to school in the morning but clear forgot about 1/2 hour before he was due home. With a quick look through the fridge and cupboards, this dish was done in 24 minutes exactly! So, I am pretty sure that entitles this to make the list of Meals in 30 Minutes.
This dish is so easy, so quick and very satisfying. As we have about a gazillion lemons on the tree at the moment, I am trying to focus on using them in just about anything I can.
After stewing more tomatoes than I knew what to do with this week, I am making everything tomato! I can't seem to resist a good bargain when it comes to food, so I overdosed at the supermarket the other day when I saw tomatoes at a very low price. Yesterday I spent the entire morning and into the afternoon, making sauces, stewing tomatoes, salsas and this soup. I think I am done with tomatoes for a little while.
This soup is comforting and warming, if that is what you are looking for at the end of January. I have a ton left over so I know what I am having for lunch, AGAIN, today.
Note: I used my own Stewed Tomatoes in this recipe because I had them on hand. If you click on the hyper link it will take you over to that recipe. You could easily use tinned tomatoes if that makes life a whole lot easier. Also when making soups, sometimes adjustments are needed. If your soup seems too thick at the end, just add in a little more stock to thin it out a little. Another tip is sometimes if you find your soup a bit too bitter, add in a teaspoon or so of sugar. Depending on the caramelizing of the onions and type of tomatoes, will depend on the sweetness of the soup. Hope this helps!
Everything tastes better with dulce de leche. I don't know why I didn't ever think of doing this until a few days ago. There was a huge chocolate craving going on and it had to be fixed in a hurry. I was thinking of just baking my basic brownie recipe as it is quick, easy and always hits the spot. That was when I noticed a can of condensed milk in the cupboard. Bingo! A new recipe was on it's way to the oven. Sometime later I was in chocolate and caramel heaven.
Note: I used condensed milk in this recipe and reduced it down to a caramel. You can buy dulce de leche in a can and it can be used if you like. It is much thicker, so you would most likely have to spoon it over the brownie mixture. Also important to know that these are much better after you let them cool and set properly. Actually, I think they are best refrigerated. I have tired them out of the oven, room temperature and refrigerated....so I am my own little expert. Kept in the fridge they are deliciously chewy.
Earlier today I was out with friends having coffee. Lentils came up. I was talking to my very dear friend about a lentil recipe that she gave me years and years ago and I said "That is what we are having tonight". That recipe is Spiced Lentils with Fresh Spinach and, in my opinion, it wins awards in the lentil world. Well, after getting home and much later in the afternoon after doing a zillion things, I realised I didn't have all the ingredients to make that dish. Darn! That was when I rememberd this dish. I would say a second best to the lentil awards ceremony.
This recipe is adapted from a recipe on Epicurious. I made it first a whole bunch of years ago and forgot about it until about 5:00 pm this afternoon. I knew there was salmon in the freezer and just about everything else to make this my way. It is all done in 30 minutes, so perfect for my very busy afternoon.
Note: I used jar lentils today as I was in a complete hurry, but you can quickly soak and cook your own in 1/2 hour if you have the time. Lentils are such a good value staple that go a long way.
I don't use saffron too often, mostly because it is just so darn expensive. The world's tiniest container with these priceless little amber threads. I do love the flavour and the hint of colour it adds to dishes. Note, I used the term "hint". I have been using saffron for quite a number of years now. I have even gone to cooking classes some years ago where we were shown how to use saffron properly. I live in Andalucia, Southern Spain where saffron is grown and used in many dishes. However, I have never ever been able to achieve the bright yellow colour associated with saffron. So, why? Well, if I ever figure it out I will let you know.
In the meantime this pilaf it really nice. We had it the other evening with the Andalucian Braised Chicken and it went really well together. this dish can easily be made ahead, reheated and served when you like.