Thursday, December 13, 2012
womens health magazine recipes brings you delicious Meat Balls lenses and lemon pestoSome time ago, it was proposed to send me the book Sprouted Kitchen featured in womens health magazine recipes . I flipped through the womens health magazine recipes book quickly . I was actually doing about 14 things at the same time (this is because I'm a girl, boys can not understand) (I expect that men who read me here to wake up a bit) and then one evening, I went to bed, I put my hands on, determined to make me salivate a little before to leave me in the arms of Morpheus.Saras (Housewife) recipes featured in womens health magazine recipes . I read womens health magazine recipes entirely. yes. Like a novel. Whole. womens health magazine recipes are awesome .
I started by cooking the meatballs. Do not ask me why, maybe because I LOVE the word ball (as I told you here) and because I love all the meatballs in any form. So, meatballs with lentils, let's go. And since it is served with a little basil pesto (it was my farewell to my basil, ok? I do with coriander next time), why not?Verdict: I really like. In even colder (or slightly warm), as a snack in "you open the door of the fridge, you take a ball, you dip in pesto, you eat, yum."
That's it. I hope I do not sound too saleswoman car when I talk about this kind of favorite, but this is because it is REALLY a favorite. When I like something, my friends know I have a tendency to be enthusiastic (and talking loudly and making gestures left) and not drop the thing before finishing (Book / Magazine / blogs / internet world, etc.).Moreover, as soon as I find time, I must mention another favorite womens health magazine recipes : the book of Touilleurs featured in womens health magazine recipes (yes like too nice kitchen store on Laurier Avenue in Montreal). It is superb.
womens health magazine recipes for Meat Balls lenses and lemon pestoFrom the book "Kitchen Sprouted-A tastier take on whole foods" which was featured in womens health magazine recipes , You will find below the original recipe.
womens health magazine recipes For the meatballs:
- 1 cup (165 g) lentils, rinsed
- 2 cups (500 ml) of water
- 2 eggs, lightly beaten
- 1 C.S. olive oil extra virgin
- 3/4 cup (190 g) ricotta
- 1/4 cup (30 g) freshly grated Parmesan cheese
- 2 cloves garlic, finely chopped
- 1/2 teaspoon fennel seeds {I put 1 cc and next time I will add more!}
- 2 C.S. parsley, chopped
- Some fresh thyme leaves or dried
- 1 teaspoon of sea salt {I put my ... less parmesan was already quite salty}
- 1 dc ground pepper
- 2/3 of cup (70 g) breadcrumbs
womens health magazine recipes For the lemon pesto:
- 1 clove of garlic
- 1/4 pine nuts (pine nuts) {I made half pine nuts and half walnuts}
- The zest and juice of one lemon Meyer {I used a small organic lemon ordinary}
- A pinch of salt {I have not put my ... parmesan was already quite salty}
- 1 cup firmly packed (20 g) fresh basil leaves or cilantro {!}
- 1/4 to 1/3 cup (60 to 80 mL) olive oil extra virgin
- 2 C.S. of freshly grated Parmesan cheese
- 2 water C.S.
womens health magazine recipes advice : Do It Yourself
Put the lentils and water in a saucepan and bring to a boil over medium-high heat. Reduce the intensity of the heat and simmer uncovered 15 to 20 minutes or until lentils are tender. Add water as needed if the lenses are too hard. Drain and set aside.Arrange the lentils in a food processor and blend until a puree {not too crumbly mix, keep pieces ... they give texture to the meatballs!} Transfer to a large bowl and add the eggs, oil olive oil, ricotta, parmesan, garlic, fennel seeds, parsley, thyme, salt and pepper. Mix well. Add the breadcrumbs mixture, mix again, and let stand at room temperature for 15 minutes to allow flavors to meld.Preheat oven to 400 º F (200 º C) and cover plate with parchment paper.
womens health magazine recipes Preparation of the pesto:
Using a foot mixer, mix the garlic, pine nuts, lemon juice and salt until the mixture is smooth.Add basil, 1/4 cup olive oil, Parmesan cheese and toss again. Add more olive oil or a little water if necessary to smooth the mixture; research on the consistency of sauce {I, I love thicker}.Check the texture of the mixture of balls by rolling a small ball between your palms: it should take. Otherwise, add 1 to 2 more C.S. breadcrumbs. Roll into balls the whole preparation and place on the baking sheet. Brush a little vegetable oil on top of the dumplings, this will form a crispy crust.Bake 15 to 20 minutes {a little longer, in my case}, turning halfway through cooking, or until the top is golden balls. Let cool and serve with pesto alone on a bed of quinoa with sauteed greens.
Categories lemon pesto,meat balls,womens health diet,womens health magazine recipes,womens health perfect body diet,womens health plan
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