Flint Cuisine: Minestrone e Ceci
This is the result of a very delicious testshoot we did with the Sony α7s II and mostly Schneider Kreuznach FF Prime Lenses.
Find the recipe under: flint-film.com/cuisine
What's a Mirepoix? - In the Kitchen | #shorts
#mirepoix #cookingtips #inthekitchen
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Minestrone
Now that the cafes in Michigan are closed (my major study/work/everyday spot), along with fitness centers, spas, etc., during the COVID-19 pandemic, I figured what better way to kill some time and spread positivity and health than with this recipe. Quite honestly, I had previously purchased a jar of Rao’s Minestrone Soup while stocking up in preparation… so I thought, “why not make one for my friends on social media?” My perfect version of minestrone soup has unlimited veggies, a smooth tomato base broth, and the perfectly-cooked al dente pasta. In my rendition, I added just about every veggie, both fresh and canned, that not only provide copious amounts of nutritional value, but are also delicious and filling.
You NEED this HEALTHY LENTIL STEW for a FALL SEASON GO-TO.
If you are looking to boost your diet with a nourishing, nutritious, healthy one-pot meal, you've found it! I love this lentil stew because I can make a big batch and eat it all week long! It's the answer to chilly weather meal prep!
INGREDIENTS
3 small diced carrots
3 small diced celery stalks
1 small diced medium onion
¼ cup extra virgin olive oil
1 tsp chili flakes (as spicy as you like)
1 tsp sweet paprika (Spanish pimenton)
1 tsp oregano
2-3 garlic cloves, minced
3 ounces (85 grams) tomato paste
8 ounces (226 grams) crushed tomatoes
16 ounces lentils
8 cups vegetable broth or water or combination
8 ounces (4 cups or more) fresh spinach
EVOO to garnish
Parmesan cheese to garnish
Tiny cut chives to garnish
Salt and pepper to garnish...
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Crockpot Minestrone Soup with Quinoa
Crockpot minestrone soup is loaded with hearty beans and vegetables but instead of pasta, we added quinoa to make it extra satisfying. Bonus: it practically makes itself in the slow cooker! It's vegetarian, can be vegan, and is gluten-free, unlike classic minestrone.
Recipe:
Healthy Minestrone Soup Recipe
Sabrina makes a healthy and tasty minestrone soup recipe.
Author: Sabrina Zdravkovic- , University of Michigan
Sources:
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