Thursday, July 2, 2009
3 days since sun shined ,been pouring like never before,dampening all the summer fun.If only I could enjoy the rain like Aish in Barso Re....
Nanna re that would leave me sick with sniffles.Slurping a warm stew seemed more enjoyable till the gloomy clouds pass.
My pack of Goya 16 bean soup mix had been sitting in the pantry for too long and so was the trusty old slow cooker.Now seemed to be the best time to make a Spicy bowl of stew.
Slow cookers are very convenient for busy lifestyles,set it and forget it,unlike pressure cookers,the slow cookers can be left unattended for long hours at low heat.Moist and gentle heat from slow cooking gives ample time for the flavors to infuse yielding a better tasting meal.
2 cups beans mix,soaked over night
1 big onion,finely chopped
2 Ripe Medium size Tomatoes
1 teaspoon ginger and garlic paste
2-3 Whole Spices Cloves ,Cardamon and cinnamon Sticks
1/2 teaspoon turmeric
3/4 teaspoon Chilly powder
1/2 teaspoon cumin seeds
1 teaspoon Sea Salt
1/2 cup fresh herbs like cilantro ,mint or parsley.
1 tablespoon Extra virgin Olive oil
1 tablespoon lemon juice,freshly squeezed
Heat oil in a skillet and add the cumin seeds along with other whole spices. After a minute add the ginger and garlic paste. saute until ginger garlic is aromatic and roasted,then add the chopped tomatoes,rest of the spices ,herbs and the beans.Transfer the mixture to the slow cooker,add 4 cups of water.Set the temperature at low,cover and let cook for 6-8 hours OR at high for 4-6 hours.Stir occasionally.If using pressure cooker,cook on medium-low heat for about an hour.
Mix the lemon juice,garnish with some more fresh herbs ,Serve warm with whole grain bread or dinner rolls.
Whole Grain Dinner Rolls
2 cup of Whole wheat flour
1/2 cup All-purpose flour
1 tablespoon flax seed meal
1 pack rapid rise yeast,about 2 teaspoon
1/2 teaspoon salt
1 tablespoon Olive oil
2 tablespoon black or white Sesame seeds for topping
1 tablespoon milk for brushing.
3/4 cup warm water
Combine flour with yeast and salt in a large mixing bowl.Add water and oil ,mix well and knead the dough until smooth.Grease the bowl with some oil on the sides and cover the bowl and let rise in a warm place until double its size.punch the air out and transfer on the flour work surface.
Make walnut size balls off the dough and form them in to small rounds,place on a greased or lined baking sheet.The balls of dough should be 1/4 inch apart .Cover and let rise again for 30 minutes.
Preheat oven to 425F,while they rise.When the buns have puffed up,brush them with some milk and sprinkle them with sesame seeds.Bake them for about 15 minutes until lightly brown on top.
This slow cooked bean soup and the Chicken shorba are my entry for Rahin's slow cooker food event.
Soup will also be served at Susan's My Legume Love Affair,13th helping ,hosted by Sunshinemom of Tongue Ticklers.
Thankfully ,mostly sunny with clear skies is the forecast for the weekend and I'm hoping for a spectacular July 4th.
Have a fun and safe July 4th :D