Sa a resèt se bon gou (savoureuse pase sa li sanble) ak se byen senp fè, even more so if you have some of rich tomato sauce already made
2 pwa Plen jele
yon gwo kiyè nan rezen chèch (si ou vle)
lwil oliv
sèl
pwav
For the tomato sauce:-
yon zonyon mwayen
2 gan lay
2 ti kiyè luil nan piman kraze (oswa nan gou sa a se modera cho!)
frèch tè nwa pwav
400g 14oz fèblan nan tomat koupe
pure tomat
soy sauce, and a pinch of dried chilli to serve
The tomato sauce is the same basic sauce used in my penne con melanzane dish. Li nan toujou bon gou lè yo te fè nan lo gwo, pèmèt yo refwadi ak Lè sa a divize ak jele. Dekonjle ak Chofe dousman jiskaske ebulisyon
Metòd
Rense diri a epi mete yo nan yon ti marmite lidded ak de fwa kantite lajan an nan dlo
(Mwen sèvi ak yon likid mezire krich pou tou de. Ne brase diri a. Sa a pouvwa son evidan men lè mwen te kòmanse premye pou kwit manje diri mwen tèt anba li epi li te fini ak bouyi!)
Ajoute yon sèl ti kras
Pote nan bouyi a sou chalè plen ak kouvèti a koupe ak Lè sa a, diminye nan chalè ki pi ba a, li mete kouvèti a sou
Kwit pou 25-30 minit
Nan entre-temps la:-
For the tomato sauce, splash some olive oil in large pan and place on a low heat ,ajoute yon rache zonyon, voye ak yon sèl ti kras, brase rad nan lwil
Kouvri ak kwit manje pou dis minit, oubyen jiskaske zonyon yo yo se mou, men se pa mawon. Mwatye chemen pou rive nan koupe ak brase nan lay, piman kraze ak kèk frèch tè nwa pwav
Lè zonyon yo yo pare ajoute fèblan a nan tomat. Ajoute yon enjekte (sou de ti kiyè luil) nan pure tomat, ajite l byen. Pote tou dousman nan bouyi a ak pou diminye kantite chalè a mitone dekouvri pandan y ap pòmdetè yo ap kwit manje
Pandan ke diri a ak sòs yo pou kwit manje:-
Fri sosis yo nan yon ti lwil oliv pou dis minit (oswa selon enstriksyon) jouk joliman dore
Apre diri a te kwit manje pou 25 minit mete pwa yo ak rezen chèch (si lè l sèvi avèk) sou tèt epi ranplase kouvèti a, kwit manje pou yon pli lwen senk minit
Tcheke ke diri a se kwit, (pi fò nan dlo a ta dwe yo te absòbe ak diri a yo ta dwe yon ti kras mou men yo toujou gen mòde)
Fèmen chalè a. Fouchèt pwa yo (ak rezen chèch) nan epi divize sou de plak
Retire sosis yo soti nan chalè a ak koupe nan yon sèl pous (2 ak yon cm mwatye) moso ak brase nan sòs la ak sèvi ansanm ak diri a, with a dash of soy sauce and a sprinkling of dried chillies
i normally put a drop of olive oil in the pan, before the rice, making sure the bottom and the walls are oiled, to avoid rice sticking to the pan.
if you want to go the extra mile, add another drop of oil and toast the rice in the pan on the fire for a couple of minutes, before adding water..
rice should become fluffier, but still separate.
you see, sometimes i can post a useful comment…
Thanks I havent tried this method. I dont cook rice all that often and when I do I use the absorption method and sometimes put it in the wok with a stir fry afterwards and coat it that way.
Toasting the rice sounds particularly good, yes you can be useful too!
Hi Karen,Good job on the healthy eaitng habits. However one sentence in your post made me wonder if you might not really understand the South Beach Diet when you refer to eliminating whole categories of food. South Beach does allow plenty of healthy, complex carbs except for the first two weeks of the diet. What are restricted are empty carbs like sugar and white flour, as well as a few very high carb vegetables like potatoes. Whole grains are encouraged, and complex carbs like beans and lentils are even allowed for phase one. So your lentil dish is perfectly South Beach Diet friendly, and it does sound very tasty.
Hi Brendon
Its nothing to do with the South Beach Diet, just a vegetarian one! Thanks for your comments
I make a similar repcie, topped with some crumbles of goat cheese. Adds some calories and fat, but very delicious.For quinoa, I make a red wine vinaigrette, saute sliced mushrooms in half of it while cooking quinoa plain, then pour both over baby spinach while still hot for a wilted salad, and toss with remaining vinaigrette and toasted pine nuts.
People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.^..