Food and cooking tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Thick Oxtail and Lentil Stew

	Category	Stew Recipes
	Views	280
	Ratings	0

Ingredients And Procedures

2 Oxtails, cut

2 tb Flour

2 tb Vegetable oil

6 c Water

1/2 ts Peppercorns

1/2 ts Juniper berries

2 Bay leaves

1 Garden thyme

2 Garlic cloves

1/2 c Green lentils

3 ts Salt

1 lg Carrot

1 sm Turnip

2 Onions

2 Celery stalks

Parsley for garnish Roll oxtails in flour, then brown all over in a saucepan in the oil. Add water and bring to the boil with the lid on. Add peppercorns, juniper berries, bay leaves, thyme, garlic, lentils and salt. Lower heat, cover and simmer for 2 hours, skimming off the fat as it rises to the surface. Add all the vegetables and simmer for another hour. Sprinkle chopped parsley over each helping. Serve with steaming hot boiled potatoes.

Rate this recipe!

Post this recipe to your site