Fancy pizza tonight? Are you going to get them from a takeaway or make it yourself? Yeah, I do like a pizza for dinner sometimes, but not from a takeaway today. Most of the time, I like to make it from scratch (also from my heart) for my tight budget!
Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)
Dal or dhal is a dried pulse which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka.
Dhal is the Indian staple made from split pulses. They’re high in fibre, full of good protein, low in calories, fat-free, quick and easy to cook, reasonable cheap, substantial, versatile and delicious. It can serve with rice or naan bread. The chana dhal, an Indian chickpea, used most often to make dhal in India. But now, most of the people use the yellow split peas, red or green lentil instead. Split peas will give a slightly creamier dhal. If you can’t find fresh curry leaves, you can use frozen one like me.
OMG! I can’t believe that I can bake the kale chips so easily. It won’t take not much time, I have my kale chips after 30 minutes of cleaning the kale to serve! And it is so light and crispier than you can imagine!
Besides, I just use a few spritzes of some olive oil and liquid salt over it, and that’s enough seasoning for me. Or, if you prefer to have more flavouring, you can sprinkle some smoke paprika for a spicy kick.
Nothing much will do for tonight, and haven’t plan of anything, so try to find something to occupy and interesting to spent. Then I went to the supermarket and browse around to see anything attract me, and I found one of this: Fennel on the bargain corner.
I suppose all of you can make your own salad, so what’s this exceptional? Yes, this particularly appetizing Thai salad dressing is what I want to share with you all.
Kale and the Thai dressing play the main part of this salad.
The cold weather slipped in all over England already, but I feel it is not autumn or fall temperature, it just so cold for me, I will say it is winter not autumn, although the trees still have the green on it.
‘Cavalo Nero‘ a loose-leafed cabbage from Tuscany, Italy. It is the family of kale. The leaves are a very dark green, almost black, hence its name, which translates as ‘black cabbage’. It has a pleasantly tangy, bitter flavour, with a sweet aftertaste. Some people spell this ‘cavalo nero’
Why is the kale good for us? Kale is an excellent source of vitamins K, A and C, as well as containing useful amounts of manganese, copper and phytochemicals, which are believed to help against certain types of cancer. And the vitamin A help to maintain normal skin, vision and helps the immune system to function normally. Rich in vitamin C content plays a role in the formation of collagen for blood vessels, bone, cartilage, gums, skin and teeth and increases iron absorption. Vitamin K plays a role in normal blood clotting and plays a role in maintaining normal bones.
This is one of the favourable soup that I always love to make. one of my comfort food. It is full of protein, full of flavour, full of good nutrients.
What kind of meal is the easiest and fastest to make, I think it must be the SOUP.
It can be vegan friendly if you skip the quorn sausage, use tofu or tempeh instead.
Kale, Lentil and Quorn sausage Soup (vegetarian)
Ingredient: ( serve 8 )
1 1/2 cup dried Lentil, washed ( I used red and brown lentil, both )
2 Vegetarian Quorn sausages, sliced
2 Medium size Carrot, diced
2 Celery Stalks, Diced
2 cloves garlic, minced ( I didn’t use )
1 medium Onion, peeled and diced ( I didn’t use )
1 Chilli pepper, finely chopped
1 or 2 tinned Chopped tomatoes
1 pack of Fresh kale, washed
2 pt of Mushroom stock
Salt and Black pepper to season
Vegan Parmesan cheese for sprinkle the top
Kale, Lentil and Quorn sausage Soup
In a large saucapen, add the onion and garlic ( if you use it ) ,with the diced carrots, celery, and sliced sausages, cook for few minutes until the vegetables get soft.
Add the chopped tomatoes, chilli pepper, kales, lentils, come with the mushroom stock, and bring to the boil, reduce the heat and let it simmer for about half hour and more until the lentils are tender.
Taste, and adjust the seasonings as your desire.
Serving warm with sprinkle with vegan parmesan cheese on top.
Ingredients to make the soup
Kale, Lentil and Quorn sausage Soup
You can use any kind of vegetables that you got but I perfer the kale for more nutrients.
This soup can freeze well, so I doubled up the quantity and freeze half of it for some of your lazy day. :p
Skip to use the quorn sausages, it will be for vegan as well.