If I don’t feel like cooking I often just throw some noodles and other things to a pot and boil them few minutes. Today was one of those days.
I will add a picture later if the camera and computer start co-operating. And here’s the picture!
Noodles with Mushrooms and Vegetables
1 l water + bouillon cube (mushroom or other)
2 handfuls of dried funnel chanterelles
some dried chard stalks
1 big carrot
half bell pepper
1 celery stalk
2 handfuls of frozen green beans
1 handful frozen kohlrabi
100g whole wheat noodles
soy sauce for serving
Cut carrot, bell pepper and celery into strips. Bring the water to boil and dissolve bouillon cube in it. Add funnel chanterelles, chard, carrot, bell pepper and celery, and boil 2-3 minutes. Throw in frozen veggies and noodles and boil 3 more minutes. Cut the onion in thin half moons and stir it in before serving. Nom nom.
We still have quite a lot of preserved vegetables from last autumn. There’s no need to hurry with the dried goods, but the frozen and pickled stuff should be eaten before next autumn. We needed to make an easy meal from the things we had in our pantry and ended up with this stew. You could use fresh chard and kohlrabi instead of dried and frozen, but then you may need to add them few minutes before adding the beans. In the picture the stew is served with Sriracha, garden cress, black currant jam and sauerkraut.
Barley, Lentil and Bean Stew
2,5 dl barley
vegetable broth or salted water for boiling
2-3 tbsp oil
1 tsp cumin
0,5 tsp caraway seeds
0,5 tsp ground coriander
0,5 tsp brown mustard seeds
3 garlic cloves
1 heaping tsp grated ginger
7 dl water
1 dl dried chard, thin and about 3 cm long pieces
2 dl green lentils
4 dl cooked (or canned) white beans
1 dl corn kernels
1,5 dl kohlrabi cubes or strips
Optional: Sriracha or other hot sauce for serving
Cook the barley according to the instructions on the package.
Meanwhile prepare the other ingredients. Chop the onions coarsely and slice or mince the garlic. Heat the oil in a pot and fry cumin, caraway seeds, coriander and mustard seeds 30 seconds. Add onion, garlic and ginger and sauté until onions are soft and translucent. Add the water, lentils and dried chard. Bring to boil and simmer 15 minutes. Add more water if needed. Add beans, corn and kohlrabi and simmer about 5 minutes. When the lentils are soft but not mushy, add cooked barley. Let sit couple of minutes and serve with or without hot sauce.
The weather was cold today, so we needed warming food for dinner. We had some pumpkin in the fridge, and it needed to be used before it goes bad. I haven’t cooked much with pumpkin and the only foods I could think of were soup, pie and risotto. We had pumpkin soup two weeks ago and I didn’t want to make that again. From allrecipes.com or somewhere I found a chili recipe, which called for pureed pumpkin. The recipe also called for turkey and, in my opinion, too few spices, so I didn’t follow it. But the idea of pureed pumpkin sounded good and I made this chili. It was good and tasty, but I couldn’t taste the pumpkin in it. Maybe I should have diced it instead of pureeing.
Chili with Pumpkin
2-3 tbsp oil
1 tsp caraway seeds
1 tsp paprika
0,5 tsp cayenne
pinch chili powder
2 (small) onions
2 (big) garlic cloves
2 fresh chili peppers (I used lemon drop and caronong)
1 red bell pepper
1 can crushed tomatoes
2 handfuls of diced kohlrabi
5 dl pureed pumpkin
1 can kidney beans (2 would be better)
2 dl corn
Chop the onions and shallots coarcely, mince the garlic and fresh chilies. Dice the bell pepper. Heat the oil in a large pot and fry caraway seeds, paprika, cayenne and chili powder for a minute. Add onions, shallots, garlic and chilies and sauté until the onions start to get soft. Add bell pepper and sauté few minutes. Stir in the tomatoes and kohlrabi and bring to boil. Simmer for 5-10 minutes. Add the rest of the ingredients and simmer 20 more minutes.