Chris Head Posted November 29, 2007 Share Posted November 29, 2007 Boring or what? I eat alot of pulses and have decided to start jazzing the recipes up a bit...any ideas would be appreciated. The only rules are that they have to be seriously tasty and as close to zero fat as possible.Recent recipe is a sort of salmon & pulse 'burger'. Take chick peas, green lentils, diced onion, cooked salmon, coriander or any herb that you fancy, season, bind with an egg & wee bit of flour, shape & gently pan fry in olive oil. Quantities up to you but I go pretty heavy on the salmon. Serve with green salad...or ketchup if you're from Essex![:D]Mixture can be made in advance & refrigerated. I allow about a half to two thirds of a kilo for a meal. No idea of calorie content but it's good stuff so shouldn't be a prob?edit...forgot to say give it a bit of a whizz to the texture you want Link to comment Share on other sites More sharing options...
mint Posted November 29, 2007 Share Posted November 29, 2007 Sounds scrumptious, Chris. Can I use tinned chick peas? I'll probably cook the lentils but the chick peas take ages. Link to comment Share on other sites More sharing options...
Pads Posted November 29, 2007 Share Posted November 29, 2007 we boil red lentils or puy lentils untill soft add chilli onion herbs blk pepper (flavours can to changed to taste) and then whizz them with a blender and use like hummus with pitta bread. cold or hot yummy[:)] a lot less fattening than hummus, can be used with carrot sticks ect as a dip Link to comment Share on other sites More sharing options...
Chris Head Posted November 29, 2007 Author Share Posted November 29, 2007 Sure you can Sweet...Sounds good Pads, i'll try it...hummus is OK if it's not got tahini paste in it isn't it? Link to comment Share on other sites More sharing options...
Fridgeman Posted November 29, 2007 Share Posted November 29, 2007 Hi ChrisThis is very different to wood but hey a man must eat.............Black eyed beans soak overnight drain fry some chopped onion, garlic in olive oil till transparent toss in some chopped celery and spinach cook till spinach wilts down add water or stock and the beans, liquid must be about 2-3 inches above beans add tomato puree cover and simmer for about 2 hours check beans if not soft cook a while longer till beans are soft, you may need to top up liquid as this dish needs to be soupy, only now add salt and pepper to taste. I serve this dish with sliced raw onion and home made bread.Sorry no quantities I do it all by sight and taste. Link to comment Share on other sites More sharing options...
Pads Posted November 29, 2007 Share Posted November 29, 2007 It is but dos'nt taste as good without, although some people also add olive oil to make it smoother You can also add rice to my mixture and use it as a stuffing for birds which if you dont eat it all with the birds can later be rolled( I add sweetcorn) and oven baked (never fry anything if you want to keep calorie free) and used as little veg burgers. Link to comment Share on other sites More sharing options...
Fridgeman Posted November 29, 2007 Share Posted November 29, 2007 Chris hummus is not hummus unless it has tahini paste in it plus olive oil, lemon juice and garlic Link to comment Share on other sites More sharing options...
Pads Posted November 29, 2007 Share Posted November 29, 2007 I agree fridgeman but its very fattening so the healthy version does without [:(] Link to comment Share on other sites More sharing options...
Chris Head Posted November 29, 2007 Author Share Posted November 29, 2007 And the liquour from the cooking of the peas Fridgeman...the olive oil is good juju so no worries there. Link to comment Share on other sites More sharing options...
Pads Posted November 29, 2007 Share Posted November 29, 2007 Ju ju ?? Link to comment Share on other sites More sharing options...
Chris Head Posted November 29, 2007 Author Share Posted November 29, 2007 Witch doctor lingo for 'something' I think Pads...good juju = good 'stuff', always liked the word! Link to comment Share on other sites More sharing options...
Christine Animal Posted November 29, 2007 Share Posted November 29, 2007 Abbreviation for jus (juice) I suppose.Edit : Oh dear I got it wrong Pads. Il est un "saucier" (sorcier) notre Chris. Link to comment Share on other sites More sharing options...
Patf Posted November 29, 2007 Share Posted November 29, 2007 I don't know if you eat meat? If so, I made a batch today of a slowcooker meal with the large white butter beans, called soisson here, soaked overnight. First fry up some onions and stew meat, add the soaked beans and water to cover. Slow cook for several hours. Just remembered, I also added a small jar of tomato sauce.Tomato puree would do. Quantities - for a kilo of meat, 4 onions, half kilo of beans. This is enough for 8 helpings so I will freeze some in 3 batches. Link to comment Share on other sites More sharing options...
mint Posted November 29, 2007 Share Posted November 29, 2007 ChrisMade your salmon burgers for tea this evening and OH said they made a lovely meal. Might try your stew, Pat, though generally, I love my meat and don't like it too "diluted" with other stuff. I have a bois charbon oven for heating the kitchen but, now that it's installed, I find myself using the oven part more and more for cooking meat. Usually just bung it in a heavy pan, with some onions and root vegetables, then forget about it until it's time to eat. And, as you say, lots left over for the freezer.Use the top of the stove for making soups and again, just put all the veg in and leave for hours. Best of all, everything can be left unattended as the heat is slow and steady and nothing seems to catch, so no stirring required.Will look into using more pulses as I do see a nice variety in the supermarkets over here. Link to comment Share on other sites More sharing options...
Russethouse Posted November 29, 2007 Share Posted November 29, 2007 Red lentils are great and easy to cook added to soup in the slow cooker ( I hope you have the slow cooker still Chris ?)One recipe I use quite a bit is an onion or two sliced or chopped and softened a bit, add leek or other veg (cut root veg thinly), garlic to taste, red lentils ( 2 or 3 tablespoonfuls) a tin of tomatoes, stock or a mixture of stock and tomato juice....I either get this all going in a wok and cook it on medium in the slow cooker all morning or just heat it all through and leave it on low overnight....It seems to work without exact measurements.......... Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted November 30, 2007 Share Posted November 30, 2007 Russethouse, they're called chef's measures, you don't have to weigh stuff exactly, you just sort of inherently get to know how much to use.Went to visit my GP yesterday who has restricted my diet even more, pleased J and I like pulses and veggies so much, looks like I'm eating even more of them from now on. Link to comment Share on other sites More sharing options...
Chris Head Posted November 30, 2007 Author Share Posted November 30, 2007 You did Sweet? Cool! That meat sounds like it's fall off the bone stuff when it's done.Il est un "saucier" (sorcier) notre Chris. Just a regular guy these days CA without the juju[:D]Yeah I love meat Pat, got it noted thanks. There's still most of a pig & a lamb in the freezers to use up.I got custody of the slow cooker Gay...it does save alot of time & meals can be taken whenever, hadn't really thought of using it for pulses though.I think far more carefully about food these days Tony...sounds like you're in the same boat? I'd just hate to become bored with it on my self imposed regime. I dropped from 92 kilos to my present 78 in the space of about 8 - 10 weeks once I'd kicked booze and now eat enough for two normal adult males just to keep my weight to 78 kilos...about 4000 calories a day min; the food I take in is carefully thought about these days. In the past it wasn't...the food was normally eaten in the evenings when drunk or reluctantly during the day because the stomach still felt full from the previous nights alcohol. Link to comment Share on other sites More sharing options...
5-element Posted November 30, 2007 Share Posted November 30, 2007 As someone else said, red lentils are very versatile - and they are the most easily digested of all pulses. There are many Dal recipes, see Maddhur Jeffrey Eastern Vegetarian Cookery book. My favourite is with fresh grated ginger & turmeric, then cumin seeds + chilli flakes + a pinch of asafoetida added right at the end, quickly fried in a tiny amount of oil, to release flavour.Le Puy lentils are very good with just lardons, and a drizzle of olive oil at the end, hot or cold.Then of course you can make your own baked beans; I make mine with white haricot beans, and a homegrown homemade tomato sauce which has garlic and onions and well seasoned. Chris: I believe tahini is ALSO good juju, as much as olive oil is. It is the right kind of fat, even has omega 3s, and contains very high levels of calcium and other minerals, as well as protein. Link to comment Share on other sites More sharing options...
Meg Posted December 1, 2007 Share Posted December 1, 2007 [quote user="Chris Head"]Recent recipe is a sort of salmon & pulse 'burger'. Take chick peas, green lentils, diced onion, cooked salmon, coriander or any herb that you fancy, season, bind with an egg & wee bit of flour, shape & gently pan fry in olive oil. Quantities up to you but I go pretty heavy on the salmon. Serve with green salad...or ketchup if you're from Essex![:D][/quote]Nice one Mr H. Tried it this eve! Yep i'm really liking that. (Except i could hardly taste it as some evil person has infected me with a stinking cold! [6])Went with the salad option, watercress, tom and feta. (Not from Essex you see, i'm from a much more classy area.[Www]) Link to comment Share on other sites More sharing options...
Christine Animal Posted December 1, 2007 Share Posted December 1, 2007 I'm from Essex, so I'll go for a Salade Chaude aux Lentilles ! [:P]http://www.epicurious.com/recipes/food/views/10055 Link to comment Share on other sites More sharing options...
Patf Posted December 2, 2007 Share Posted December 2, 2007 Another good thing about pulses is that they are almost 100% protein. Our family was vegetarian for a while and I used pulses as a substitute for meat. We did eat fish, cheese ,eggs as well though. And also of course good for the gut[Www] Link to comment Share on other sites More sharing options...
Chris Head Posted December 3, 2007 Author Share Posted December 3, 2007 The protein is good if you're doing heavy physical stuff and the stomach quickly becomes used to being cleaned by pulses. I think you can 'bulk up' on pulse based meals in the evening if you have a large appetite and don't want to eat carbohydrate to fill up, but I don't know for sure though. Link to comment Share on other sites More sharing options...
hoverfrog Posted December 3, 2007 Share Posted December 3, 2007 something I used to make when vegetarian was a savoury crumble.Half cooked beans/peas/etc (the dry sort, not the green ones!) to cooked root vegetables in a white sauce (made with brown flour) topped with a wholeflour crumble. Herb-ed and seasoned to taste.It was yummy and I fed 20 members of the caving club on it for under 2 quid! Link to comment Share on other sites More sharing options...
Toodlepips Posted December 4, 2007 Share Posted December 4, 2007 I love Puy lentils. One of my favourite ways of cooking them is to saute up some chopped onion and a bit of garlic until softened. then add a chopped red pepper or two (leave them quite chunky), maybe add a few halved mushrooms. Soften everything up and then add Puy lentils, red wine and stock. Cook until, well, cooked! then add a splash of soy sauce, a dash of balsamic, some crumbled red chilli flakes and some chopped mint. Leave to infuse for a few mins. Godd with rice, steamed veg or baked potato. Add a dollop of yoghurt, or creme fraiche if you want to be naughty.let me know if you want the exact recipe. Another great way of eating pulses is to make a lentil dahl. Cheap, quick, tasty and keeps for days in the fridge. Let me know if you want a recipe. Link to comment Share on other sites More sharing options...
hoverfrog Posted December 4, 2007 Share Posted December 4, 2007 yes please to the recipes! Link to comment Share on other sites More sharing options...
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