Stews and soups: the best recipes to spend the winter

Food is one of the main engines of the human body. The right nutrients provide the necessary energy to perform the most mind-boggling tasks and, above all, to activate the brain. The point is that a balanced diet can lead to better functioning of the body and, consequently, better health. Therefore, we will tell you how to prepare tasty and healthy dishes for winter.

In Argentina, low temperatures hit hard, causing polar cold waves of a few degrees. In cities such as Buenos Aires and Greater Buenos Aires, a minimum of two degrees was reached. This makes the children at home ask the adults themselves for hot plate food.

Stews, soups and the surprise dish

Making a salad, no matter how simple, is currently not as rewarding as a delicious stew or creamy soup. Stews will not miss the podium of favorite dishes this winter either. And what about polenta! It’s a wild card of sorts that continues to surprise me with its cooking speed.

The polenta can be eaten with cheese (which is put on immediately after it is ready so that the creamy cheese melts in it) or with a special sauce prepared for the occasion. In this case, you don’t have to miss the basic ingredients for a good sauce, which are:

● Tomato sauce: it can be homemade or bought at the supermarket, where you can also find “ready-made sauces” and the famous tomato paste.

● Vegetables: The classic and inevitable are onions, garlic, bell peppers, carrots, green onions and of course more tomatoes if you wish. However, do not forget that, although it is hard to believe, tomatoes are fruit!

Interesting fact: Did you know why tomatoes are a fruit and not a vegetable or vegetable? The explanation is very simple, and in seconds it solves the mystery of years of placing tomatoes next to vegetables. It is considered a fruit because it is the product of the ovary of a flower, since it is the edible part of the plant that contains the seeds. With this definition, we could also say that cucumbers and pumpkins are fruits from a botanical point of view. In society, it is customary to treat these products as vegetables.

Spices are key to making delicious food

Now, back to the ingredients for making a great sauce—information that will serve you in an endless number of dishes, not just to enrich your polenta—spices are a crucial factor that enhances any dish. Thyme and bay leaves elevate sauces above all else, giving them a unique flavor.

Different types of peppers also make a big difference in favor of the chef or cook. There are hot and sweet peppers. Either of the two, used in the right proportion, gives stews a special taste.

New flavors and aromas are just around the corner. It’s literally up to you to put them in the pot and make preparations with spices that enhance the good taste of the palate. Always remember to maintain a balanced mix of these. It is not certain that too many spices will turn out to be a roasted chili!

In addition, spices like cumin, turmeric, anise, cinnamon, rosemary, oregano, even coffee, believe it or not, not only add flavor to food, but also have properties that serve as antioxidants and antibacterial . Of course, those suffering from allergic reactions should be careful with what is known to have a harmful effect on their health.

Food for winter: how to make lentil stew

There are many varieties, and thanks to the Internet, you can make everything from boiled eggs to potato bombs filled with ham and cheese. We mention the stew, which can be lentils or meat and pasta. For the first, you need 350 grams of lentils, one red chorizo, 250 grams of roast beef, one large onion and one potato, one carrot and one bell pepper, two sun-dried tomatoes, two cloves of garlic, and half a glass of tomato puree. , and some spices such as parsley.

The steps to make the stew are very simple. In principle, we cut the vegetables so that they are ready when put in the pot. The red chorizo ​​is then cooked and oil is added to brown the meat and chorizo. Since both are moderately golden, we remove them without cleaning the pan, then add the onions, bell peppers, and garlic. This will absorb the flavor of the meat.

In order for the vegetables to release the water, which they can still consume, a little salt should be put on them when cooking. When the onions are transparent, add the tomatoes. The mixture should be stirred for at least three minutes, observing that the red becomes more intense.

Then we add the meats again, including the bacon if we decided to add it to the roast beef, and the red chorizo, with a splash of wine. When this has evaporated, add the carrots, potatoes and sun-dried tomatoes. It evaporates in no more than three minutes, although it is noticeable when the emission of the alcohol smell stops. Then it’s time to add the spices like salt, pepper and garlic powder.

Finally, add the lentils and boiling water to cover the pot and let it cook well over a moderate heat. It is important not to stop opening the pot and stirring continuously. In order to cook them, there must always be hot water that covers all the lentils. When the water evaporates and the lentils are cooked, all you have to do is taste the delicious meal you have prepared.

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