COMO TEMPERAR CARNE VERMELHA, SUÍNA, FRANGO, PEIXE, LEGUMES, ARROZ E FEIJÃO | Cozinha Prática

Rita Lobo talks all about SEASONINGS AND SPICES. The chef teaches how to season red meat, pork, chicken, fish, vegetables, rice, and beans. Besides giving several tips on how to season these foods, Rita also shows how to make an irresistible pea and lentil paste with thyme! #NhacGNT #RitaLobo #PracticalCooking 1:44 - How to season red meat 2:31 - How to season pork 3:09 - How to season chicken 6:37 - How to season fish 7:44 - Homemade seasonings for meat 8:58 - Tips straight from the market 10:30 - How to season grains 10:43 - How to season vegetables 13:41 - How to season rice 14:46 - How to season beans 15:02 - How to season chickpeas 15:41 - How to season wheat salad 16:02 - How to season lentils 16:25 - Recipe for pea and lentil paste with thyme 19:23 - Spices in sweets For the pea and lentil paste with thyme: Ingredients: ½ cup dried peas ½ cup Lentil Tea 1 red onion 2 garlic cloves Juice of ½ lemon ¼ cup olive oil 15 sprigs cilantro 1 teaspoon ground cumin 1 pinch cayenne pepper Freshly grated nutmeg, to taste Salt and freshly ground black pepper, to taste Toasted cumin seeds and cilantro leaves, to taste, for serving Preparation: Place the peas in a bowl, cover with 1 cup of boiling water, and soak for 30 minutes – this reduces the cooking time of the peas and ensures that the peas and lentils take the same amount of time to cook. After soaking, drain the water in a colander and transfer the peas to a medium saucepan. Add the lentils, cover with 1.5 liters of water, and bring to a boil over high heat. Once boiling, reduce the heat, partially cover the pan, and cook for about 40 minutes, or until the beans are tender. Meanwhile, prepare the remaining ingredients. Peel and dice the onion. Peel and finely chop the garlic cloves. Wash and dry the cilantro leaves. Preheat a skillet over medium heat. Drizzle with olive oil, add the onion, season with a pinch of salt, and sauté for 5 minutes, until golden brown. Add the garlic, season with cumin, cayenne pepper, and nutmeg to taste, and stir for another minute to fragrant. Set aside. After the cooking time, strain the cooked peas and lentils through a sieve and drain well. Place the cooked beans and the sautéed rice in a food processor. Add the cilantro leaves and lemon juice, season with 1 teaspoon of salt, and pepper to taste. Blend until a smooth paste forms. Transfer to a bowl and refrigerate for at least 1 hour to chill. When ready to serve, drizzle with olive oil and sprinkle with toasted cumin seeds and cilantro leaves, if desired. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET BOT NHAC, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br