For lunch today I made a bean and grain soup. First I cooked diced pancetta with a little olive oil and a whole diced onion. When the onion was transparent I added 2 cloves of chopped garlic, salt and pepper. I had leftover turkey stock from Christmas so I added that and a little water so I had about 5 cups of liquid. I then added dried kidney beans, dried pinto beans, wheat berries, barley, lentils and brown rice and 2 chopped carrots. Sometimes I add cumin or curry to season.
While the soup simmered I made a almond roll. Over simmering water beat 3 eggs and 1/3c. sugar for about 10 minutes till tripled in volume, and thick like a ribbon. Sift in 1/2 c. almond flour (almonds that have been on the food processor-fine) and 2 Tbs flour. Butter a piece of parchment paper and pour batter on. Bake at 400 for 10 minutes. While baking place a damp towel over a cutting board and whip 2/3c. heavy cream with a little cinnamon and vanilla. When the cake comes out, invert it onto the towel and immediately roll up. Let cool about 5-8 minutes to room temperature. Unroll and spread whipped cream over and roll again. Trim edges and dust with powdered sugar.
Tonight, four cheese lasagna!