Question Of The Day

I love homemade food (there's nothing quite like it), so I don't mind putting in the effort to be able to enjoy that. In addition, I like finding new and interesting recipes, and then going out to shop for the ingredients.

Speaking of which, here is the most awesome lentil soup recipe in the history of awesome lentil soup recipes. Very easy to prepare and extremely delicious. Lentils are something I wouldn't touch as a kid but have grown to really enjoy as an adult. Maybe because I found recipes that work for me.

FAST AND FILLING RED LENTIL SOUP

Ingredients:
4 cups water or vegetable broth
1 (796ml 28oz) can whole or chopped tomatoes
2 potatoes cubed
3 carrots, chopped
1 onion, chopped
2 cloves garlic, chopped
1 1/2 cups red lentils
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
Pepper to taste
Handful of fresh cilantro, minced

Directions:
Add all ingredients to a large pot, cover with a lid and bring to a boil. Reduce to a simmer and cook for 30 minutes. Add minced cilantro and serve.

** Here are some things I change/add: **
- Instead of three carrots, I often use 1 carrot (chopped) and 1 sweet potato (cubed). Yummy!
- I use fresh tomatoes (chopped) instead of canned (a noticeable difference in flavour!).
- I add additional broth to make the soup more watery (1/2 or 1 cup at a time until it's exactly how I like it).
- I usually skip the rosemary or just add a pinch (that's a bold flavour that not everyone likes).
- I also just add a pinch of thyme instead of a whole teaspoon or skip it altogether.
- I have never added cilantro to the soup.

Enjoy!

So, do you like to cook?

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Chicken Pot Pie

This is one of the best chicken pot pie recipes I�ve ever run across. Not only is this meal delicious, it�s also a lot lower in fat and calories than many of the traditional versions. Give it a try. You might end up loving it as much as I do.

Chicken Pot Pie

Ingredients:

1 pound cooked chicken meat (you can also use turkey)
� cup reduced sodium chicken broth
4 cups frozen mixed vegetables (I added corn, peas and carrots)
1 can 98% fat free cream of mushroom soup (I used cream of chicken)
1 can 98% fat free cream of celery soup (I used cream of chicken)
1 can (lower fat) Pillsbury Crescent Creations (or Pillsbury Crescent Rolls/Croissants)
Salt and pepper

Preparation:

- Preheat oven to 350 degrees. Lightly spray a large skillet and casserole dish with non-stick cooking spray.

- Heat chicken broth in a large skillet on medium to medium-high heat. Add chicken, vegetables and cans of soup. Stir occasionally until heated through. Add salt and pepper to taste.

- Transfer mixture to casserole wish.

- Unroll crescent dough and lay out on top of casserole evenly, cutting off edges if needed. Press edges of dough firmly into the casserole dish to enclose.

- Cut two slits forming a small X in center of dough to vent casserole.

- Bake for 15 � 20 minutes until dough turns golden. Remove from oven and let cool before serving.

Enjoy!

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Chicken Kapama

This is a popular Greek recipe that I have enjoyed my whole life. My mother made it for her family and now I�m making it for my own. This freezes very well, so make a huge batch for future meals.

Chicken Kapama

Ingredients:
1 3 to 4 lb chicken cut into serving pieces
Salt and pepper to taste
1/4 teaspoon ground cinnamon
6 tablespoons butter
2 cups canned crushed tomatoes
1 can 6 oz tomato paste
1 teaspoon sugar
3/4 cup water
3 sticks cinnamon
1 bay leaf
1 cup onions, minced
1 tablespoon garlic, minced
1 pound macaroni
1 cup grated kefalotiri
(You can use parmesan or romano cheese instead)

Preparation:
Sprinkle chicken with salt and pepper and cinnamon. In a Dutch oven, melt 2 T butter and brown chicken until golden on all sides.

In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf.

In a medium-sized frying pan, melt 2 T butter and saute onions, and garlic until onions are wilted. Add to chicken.

Bring to a boil, cover, and simmer until chicken is tender, 50 -60 minutes. In the last 20 minutes, cook macaroni according to package directions. Drain and empty into serving dish.

Brown remaining butter and pour over macaroni. Place macaroni on a large serving platter. Place chicken and sauce over macaroni and sprinkle with grated cheese.

Source: The Complete Book of Greek Cooking

(FYI: Kefalotiri is a Greek cheese that is pale yellow in color and has irregular holes. It is a hard cheese made from sheep and goat's milk. Kefalotiri is generally used as a grating cheese and served on top of cooked dishes. It has a strong flavor and sharp aroma.)

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Broccoli Casserole With Cheese

Another amazing recipe from 400 Calories or Less, and a wonderful way to get the family to eat some broccoli. Delicious!

Broccoli Casserole With Cheese

Ingredients:
2 10 oz. packages frozen chopped broccoli, thawed and drained
1 can low fat cream of mushroom soup
2 t lemon juice
� c crushed seasoned stuffing
1 T low fat margarine, melted
� c shredded low fat cheddar cheese
Pam

Preparation:

Preheat oven to 350 degrees.

Put broccoli in an 8 inch square baking dish sprayed with Pam. Mix soup and juice and pour over the broccoli then mix stuffing crumbs and margarine and sprinkle over the casserole.

Cover and bake 30 minutes then uncover, sprinkle with cheese, and bake 5 minutes or until cheese is melted.

Mmmm...mmmm...

Original recipe can be found here.

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Beef Stroganoff

This is such an awesome, low fat beef stroganoff from a super awesome food blog. The recipes on this wonderful site are all under 400 calories and very easy to prepare � my type of cooking!

Beef Stroganoff

Ingredients:

1 lb. lean ground beef
� t salt
� t pepper
1 t oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
� c white cooking wine
1 can low fat cream of mushroom soup
� c light sour cream
1 T Dijon mustard
4 c cooked egg noodles
Pam

Preparation:

Preheat oven to 350 degrees and spray a 13�9 pan with Pam.

Cook meat in a skillet. Sprinkle with salt and pepper and cook until no longer pink, separating the pieces as it cooks. Drain liquid and fat from meat and set meat aside.

In same skillet add mushrooms, onion and garlic and cook 3 minutes. Add wine and reduce heat and cook another 3-4 minutes then remove from heat and stir in soup, sour cream and mustard. Return beef to pan and mix well.

Put noodles in the baking dish and then pour beef over the noodles. Mix well. Bake uncovered 30 minutes.

Delicious!

Original recipe can be found here.

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Apple Raisin Oatmeal Cookies

Last week I included an oatmeal cookie recipe from Weight Watchers; this week I�m including one from Equal Spoonful. This one is also low in fat and in calories, and just as delicious.

Apple Raisin Oatmeal Cookies

Ingredients:

1-1/4 cups Equal� Spoonful*
1 cup unsweetened applesauce**
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins (I didn�t have raisins, so I didn�t include them)

* May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce

Preparation

- Combine Equal�, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

- Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350�F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

- Store in airtight containers at room temperature.

The original recipe can be found here.

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Apple Oatmeal Cookies

For those of you watching your waistline, these delicious cookies are a Weight Watchers recipe. They�re low in fat but high in flavour. Yummy!

Apple-Oatmeal Cookies

Ingredients:

1 1/2 cups quick-cooking rolled oats, toasted until lightly browned
1/2 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 cup packed light brown sugar
2 � tablespoons unsalted butter, softened
1 apple, peeled cored and coarsely grated
1 large egg
1/2 tsp vanilla extract
1/4 cup raisins + 2 teaspoons dark raisins (I didn�t add raisins)


Directions:

1. Preheat the oven to 350 degrees F; spray 2 baking sheets with nonstick cooking spray (don�t spray if sheets are nonstick).

2. In a large bowl, combine the oats, flour, cinnamon, baking soda and salt.

3. In a medium bowl, with an electric mixer on high speed, cream the brown sugar and butter until pale and fluffy. Add the apple, egg and vanilla; beat until combined. Add the oats mixture; stir to blend, then stir in the raisins.

4. Drop the dough by tablespoons onto the baking sheets, forming 12 cookies on each sheet; flatten with the back of a spoon. Bake until lightly browned, 12-15 minutes. Cook completely on a rack. Store in an airtight container.

Devour!

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Quick Brown Rice And Mushroom Pilaf

We all know that brown rice is healthier for you, but unless you add a few ingredients to it, it�s not very tasty. In fact, brown rice on its own has as much flavour as cardboard. This recipe adds so much good taste to brown rice that you�ll never want to go back to the white kind.

Quick Brown Rice And Mushroom Pilaf

What you need:

2 Tbsp. olive oil
1 small onion, chopped (about 1/2 cup)
1/4 cup chopped celery
1-1/2 cups sliced mushrooms (about 4 oz.)
2-1/2 cups chicken broth
2 cups instant brown rice, uncooked (I used regular brown rice, not instant)
1/2 cup PLANTERS Walnut Pieces, toasted (I omitted the nuts)
2 Tbsp. chopped fresh parsley
(I added some corn and peas to the recipe)

Make It:

HEAT oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.

ADD mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.

STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.

Original recipe can be found here.

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Marinated Pork Roast

This is a delicious pork recipe that the whole family will enjoy. It�s also a terrific meal to serve when you�re having company for dinner.

Marinated Pork Roast

Ingredients

� 1/4 cup reduced-sodium soy sauce
� 1/4 cup grated onion
� 1 tablespoon canola oil
� 1 teaspoon lemon juice
� 3 garlic cloves, minced
� 3/4 teaspoon ground ginger
� 1 boneless whole pork loin roast (2-1/2 pounds)
� 1/4 cup white wine or chicken broth
� 1/4 cup honey
� 1 tablespoon brown sugar

Directions

� In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.

� Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, at 350� for 25 minutes.

� In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a meat thermometer reads 160�. Let stand for 10 minutes before slicing.

Yield: 9 servings.

Original recipe can be found here.

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Lemon Butter Broccoli Spears

For most cooks, it�s difficult to get the family to eat broccoli. Here�s a delicious recipe that might help.

Lemon Butter Broccoli Spears
4 servings

Ingredients:

- 1 bunch broccoli (about 1 1/2 lbs.)
- 5 teaspoons unsalted butter
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon freshly grated black pepper


Preparation:

- Cut the broccoli into spears discarding the thick end.

- Steam or cook the broccoli till tender; remove.

- Melt the butter in a large non-stick fry pan over med-high heat.

- When butter foams, add the lemon juice and cook for 30 seconds.

- Add the broccoli, lemon zest, salt, and pepper; cook tossing for 1-2 minutes till broccoli is well-coated.

NOTE: For a quick alternative, cook 2 (10-ounce) boxes frozen broccoli spears according to package directions, and then follow the recipe as written.

I added cauliflower to the recipe

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Cheeseburger

This is one of the best recipes for cheeseburgers that I�ve ever run across. I hope you enjoy it, too.

(Note: The photo below is not mine. I forgot to snap a photo when I made the burgers, so I had to settle for one from a photo site that offers free images to the public.)

Cheeseburger

Ingredients:

1 lb (450 g) lean minced (ground) beef
2 oz (50 g) fresh breadcrumbs (I use dry)
4 tbsp (60 ml) milk
1 small onion, skinned and finely grated
1/2 level tsp (2.5 ml) prepared mustard
1 tsp (5 ml) Worcestershire sauce
salt and freshly ground pepper
3 Tbsp (40 g) butter
buns and lettuce to serve
slices of Cheddar cheese (or whatever cheese you like)


Preparation:

1. Combine all the ingredients, except the butter, lettuce and cheese. Divide into eight equal-sized pieces.

2. Shape each into a 1 cm (1/2 inch) thick cake.

3. Heat the butter in a frying pan. Add the burgers, three or four at a time and fry briskly for 1 minute on each side. (These burgers on great on the grill!)

4. Reduce heat and cook more slowly for a further 6 - 8 minutes, turning twice.

5. When the burger is cooked, place a slice of Cheddar cheese over the top and grill until the cheese is bubbling.

Serve in a lettuce-lined bun.

The original recipe can be found here.

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Dover Sole Meuniere

Sole is a lean fish with a mild flavour that ranges from bland to sweet. Because of its affinity to dry out, it�s best served with a sauce, which this recipe provides. Even the fussiest eater will enjoy this wonderfully tasty dish.

Dover Sole Meuniere

Ingredients:

8 sole fillets
� cup flour
6 tbsp. butter
� cup lemon juice
2 tbsp chopped parsley

Preparation:

Place flour is shallow bowl or plate. Season the fish with the salt and pepper. Dredge the seasoned fish in the flour.

Heat a large skillet over high heat. Add 2 tbsp of butter to hot skillet. Saut� coated fish fillets until golden on each side. Transfter to plate and keep warm.

Place skillet back on medium heat. Add remaining butter and cook until golden in colour. Add the lemon juice. Bring to a boil and add the parsley. Season the sauce with salt and pepper to taste. Drizzle warm sauce over the fish.

Serve immediately and enjoy!

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Chicken Stock

Yes, I confess, I use canned or powdered chicken stock. Sometimes. Um...often. Okay, okay...very often. There. The skeleton is now out of the closet. I cheat. I use shortcuts. I don�t make everything from scratch. Yes, yes, the shame of it all...

Now let�s move on.

Every now and then, I do make chicken stock from scratch, which I love, because nothing compares to the taste of a homemade soup that includes homemade stock- the central ingredient. And the recipe below is one of my favourites for preparing some delicious chicken stock.

Ingredients:

2 � to 3 pounds chicken or turkey (wings, backs and necks)
2 onions, unpeeled, quartered
1 tablespoon olive oil
4 � quarts cold water
2 carrots, roughly chopped
2 celery stalks, with leaves, roughly chopped
A small handful of fresh parsley
A few sprigs of fresh thyme, or � teaspoon dried thyme
1 or 2 bay leaves
10 black peppercorns, lightly crushed

Preparation:

1) Combine the poultry wings, backs and necks in a stockpot with the onion quarters and the oil. Cook over medium heat, stirring occasionally, until the poultry and onions are lightly and evenly browned.

2) Add the water and stir well to mix in the sediment on the bottom of the pan. Bring to a boil and skim off the impurities as they rise to the surface of the stock.

3) Add the chopped carrots and celery, fresh parsley, thyme, bay leaf and black peppercorns. Lower the heat, partly cover the stockpot and simmer the stock for about 3 hours.

4) Strain the stock through a strainer into a bowl and leave to cool. Chill in the refrigerator for an hour.

5) When cold, carefully remove the layer of fat that will have set on the surface. Store in the refrigerator for 3 to 4 days, or freeze (up to 6 months) until required.

Makes about 2 � quarts.

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Fudge

This is another recipe that was posted a long time ago. I am reintroducing it today for those of you who may have missed it the first time around. It�s too good not to share with everyone.

I didn�t try the popular �sucre � la cr�me�, a traditional fudge from the province of Quebec in Canada, until I turned 40. And my immediate reaction after tasting it was:

�OHMYGOD! What the heck was I waiting for!?�

Yes, it�s that good.

Ingredients? Few

Preparation? Simple

Result? Awesome

Guilt level after gorging yourself? Enormous

Recipe? Below

Sucre a la creme (Fudge)

Ingredients:

150 ml butter
750 ml light brown sugar
150 ml cream 15% or 35%
250 ml icing sugar

Preparation:

Butter a 6 x 10 inch dish.

In a saucepan, combine the butter, brown sugar and cream. Bring to a boil and cook for 5 minutes.

Remove from heat, add icing sugar and whisk vigorously until well blended.

Pour mixture into buttered dish, let it cool and cut into squares.

And finally, the most important step of all:

Hide it, so you don�t have to share with anyone.

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Greek Souvlaki

Descended from Greeks, there�s no doubt that I�ve eaten Souvlaki (a popular Greek food consisting of small pieces of meat and sometimes vegetables grilled on a skewer) several times in my life at restaurants, while visiting friends and family, and by preparing it at home. There are a number of ways to prepare this meal; here�s one from one of my cookbooks.


Greek Souvlaki

2 garlic cloves crushed
� cup fresh lemon juice
2 tablespoons extra-virgin olive oil (I use canola)
4 tablespoons chopped fresh oregano (2 tablespoons dry)
Salt and pepper to taste
1 pound pork or chicken

In a bowl, mix together garlic, lemon juice, olive oil, oregano, salt and pepper. Cut meat into �-inch cubes. Add meat to marinade and stir to coat. Cover and refrigerate for 2 hours (I usually leave it in the fridge all day).


Thread meat onto skewers (I add red peppers and cherry tomatoes). Preheat grill or broiler.


Cook, turning occasionally, 10 minutes or until meat is cooked.


Makes 6 servings.

Enjoy!

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Oven Baked Chicken Wings

I make a lot of chicken recipes because this type of meat is on sale more often than any other type, and there are so many ways to prepare it. Here�s one that you might enjoy:


Oven Baked Chicken Wings

10 � 12 chicken wings (I also add drumsticks)
3 tbsp soy sauce
� tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
2 tsp sugar
Salt and pepper to taste

1. Wash and clean the chicken wings. Cut them into portions through the joints, discarding wing tips (I leave the tips on).

2. Combine all the rest of the ingredients in a bowl. Add wings and coat in mixture. Cover and refrigerate for 1-2 hours or overnight, stirring occasionally.


3. Preheat oven to 425 degrees F. Cover a baking dish with aluminum foil. Drizzle it with some olive oil. Spread wings over the base, brush liberally with marinade. Roast for 40-45 minutes or until golden brown. Turn the wings half way through the baking.


Serve warm or at room temperature


Credit goes to this website: My Kitchen Snippets

Original link to recipe can be found here:
http://www.mykitchensnippets.com/2009/08/oven-baked-chicken-wings.html

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White Rice With Vegetables

I love rice, be it plain or with extra ingredients added to it, like vegetables.

The recipe below is one of my favourites for rice. I usually make a big batch of it and serve it more than once in the week. I discovered it at this link: http://www.fitnessandfreebies.com/lowcalorie/lowcal73.html


White Rice With Vegetables

1-1/2 cups chicken broth
1/2 cups long-grain white rice
1/2 teaspoon black pepper
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1 cup frozen green peas, thawed (I add half peas/half corn)
1 tablespoon parsley

In a saucepan, heat broth to boiling. Stir in rice, and pepper. Cover and simmer for 30 minutes. Stir in bell peppers and onions; return to boiling.


Cover and simmer about 15 minutes more or till rice is tender. Stir in peas and parsley; heat through.


Makes 5 servings.

Enjoy!

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Sweet Spiced Baby Carrots

Carrots have never been my favourite food, but since they are packed with vitamins, I do try to make some now and again for the family. Very few recipes interest me when it comes to these vegetables, so when I run across one that I believe everyone will enjoy, it gets added to the �family favourites� binder.

Below is a tasty carrot recipe I ran across in Canadian Family Magazine (April 2010 edition) that I hope you�ll enjoy as much as I did.


Sweet Spiced Baby Carrots

Serves 6
Prep: 5 minutes
Cook: about 20 minutes

Ingredients:

2 tbsp olive oil
1 � 1b whole baby carrots (peeled and trimmed if with stems), halved lengthwise if thick
1 tsp ground cumin
1 � cup each orange juice and water
2 tbsp sugar
� tsp each salt, and freshly ground pepper

Preparation:

1) Heat oil over medium-high heat in a large non-stick skillet. Add carrots and cumin; cook for 2 minutes.


2) Add remaining ingredients. Simmer uncovered on medium-low for 20 minutes or until carrots are fork-tender.


Nutrients per serving:
89 calories, 5 g fat, 52 mg calcium, 36 mg sodium, 11 g carbohydrates, 2 g fibre, 1 g protein.

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Classic Roasted Vegetables

I�ve shared my roasted red peppers recipe with you all, as well as my roasted red pepper dip. And today, I�m going to include another roasted type recipe, this time for vegetables. It�s a terrific way to get your family to eat an assortment of vitamin-packed veggies in one sitting. And best of all, it�s so simple to prepare!


(This recipe is from the Weight Watchers �New Complete Cookbook�)

Let�s get to it...


Classic Roasted Vegetables

2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into �-inch slices
1 medium yellow squash, trimmed and cut on the diagonal into �-inch slices
1 medium Vidalia or other sweet onion, root end left intact and cut into 8 wedges
1 pound thick asparagus, trimmed
3 cloves garlic, minced
4 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
� teaspoon dried basil
� teaspoon salt
� teaspoon freshly ground pepper

- Preheat the oven to 450 degrees Fahrenheit. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.

- Cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to a large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt and pepper. Toss well to evenly coast with seasonings.



- Divide the vegetables between the 2 baking sheets.


- Bake the vegetables, tossing occasionally, until tender and lightly browned, 25 � 30 minutes. Serve immediately or at room temperature.


Enjoy!

Note: Don�t hesitate to add different types of vegetables to the mix. I often omit the asparagus and add eggplant and yellow and orange peppers instead.


Makes 4 servings.

Per serving (about 1 cup):
   107 Cal
   5 g Fat
   1 g Sat Fat
   0 g Trans Fat

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Simple Meat Sauce

This is one of my favourite recipes for pasta sauce; it�s �mmm mmm� good and only requires a few easy-to-find ingredients. I always double or triple the recipe, so I can freeze some of it for another night.

(This recipe is in a booklet I received by mail from The Beef Information Centre)


Simple Meat Sauce

What you need:

1 tbsp (15 ml) olive oil (I use canola)
1 onion, sliced
1 garlic clove, minced
1 cup (250 ml) diced vegetables (e.g. zucchini and sweet pepper)
1 lb (500 g) ground beef
1 can (28 oz/796 ml) tomatoes
1 can (5 � oz/156 ml) tomato paste
1 tbsp (15 ml) brown sugar
� tsp (2 ml) dried oregano
Salt and pepper

Preparing the Sauce:

1. Heat oil in a large heavy saucepan using medium heat. Add onion, garlic, vegetables and ground beef; cook, stirring occasionally for 8 � 10 minutes until beef is browned and completely cooked. Drain.

2. Add tomatoes, tomato paste, sugar and oregano. Break up tomatoes with back of spoon. Bring to a boil, stirring often. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally.

3. Season with salt and pepper to taste and add a bit more sugar if necessary. Serve over hot pasta. Makes 5 cups (1.24 L)

And enjoy with good company!


Additional information:

- Preparation time: 15 minutes
- Cooking time: 40 minutes

- Nutritional information per cup (250 ml):
    305 calories
    19 g protein
    18 g fat
    20 g carbohydrate

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