A utumn has arrived, and we are greeted by an abundance of squashes, root vegetables, and dark-leaved greens. As the 🤶 evenings get colder, hearty and comforting ingredients like pulses become increasingly appealing. Lentils, in particular, offer great value and can 🤶 make any main meal more satisfying. Brown lentils are a popular choice, either canned or dried. If using dried lentils, 🤶 soaking them first can reduce cooking time. Butter beans are another excellent option, known for their texture and body, making 🤶 them the "kings of beans" in my opinion.
Canned lentils are a convenient staple 🤶 for quick meals, but dried lentils can also be used. Replace the can with 200g of dried lentils soaked in 🤶 600ml of water or vegetable stock, and adjust cooking time accordingly. You may choose to omit the lardons for a 🤶 vegetarian version. Select your preferred squash variety, such as acorn, kabocha, harlequin, or red kuri. Cut the squash into rounds 🤶 or halves, remove seeds, and season with salt, pepper, and olive oil. Roast in the oven until tender.
Prep: 20 min Cook: 🤶 1 hr 30 min Serves: 4
5 tbsp light olive oil
100g lardons
, free-range (optional)
2 medium onions
, peeled and sliced
Sea salt and black 🤶 pepper
1 leek
, trimmed, cut in half lengthways, then finely sliced and washed
3 sticks celery
, trimmed, washed and finely sliced
2 carrots
, 🤶 peeled, cut in half lengthways, then cut into fine half-moons
3 garlic cloves
, peeled and thinly sliced
2 heaped tbsp tomato paste
, 🤶 or 200ml passata
410g tin green lentils
, undrained
1 sprig each thyme and rosemary, and 1 bay leaf
(or whatever you have to 🤶 hand)
2 tbsp sherry vinegar
200ml vegetable stock
1 small-medium
squash
(about 800g), unpeeled,
cut into 2cm-thick rounds and deseeded
Chermoula is a fragrant north African herb sauce often paired with grilled 🤶 fish or used as a marinade. This dish features butter beans, which have a rich flavor and thick, gelatinous juice. 🤶 Warm the beans in the oven, then pour off the liquor to use later. Serve with grilled flatbreads and halloumi, 🤶 if desired.
Prep: 20 min Cook: 50 min Serves: 4
For the chermoula
1 heaped
tsp cumin seeds
1 generous handful flat-leaf parsley
, thicker stalks removed and 🤶 discarded, leaves and tender stalks roughly chopped
1 generous handful coriander
, roughly chopped, stalks and all
5 garlic cloves
, peeled and roughly 🤶 chopped
1 red chilli
, pith and seeds removed and discarded, flesh roughly chopped
1 tsp smoked paprika
½ lemon
, juiced, then peeled and 🤶 zest finely chopped
Salt
90ml light olive oil
For the beans
600g tinned or jarred butter beans
, warmed up in their juices, then strained 🤶 to reserve the liquid
12 small new potatoes
, washed and halved
2 red onions
, peeled, halved and each half cut into 4
400g 🤶 tinned cherry tomatoes
, juice strained off and reserved
225g jarred
roast red peppers
(ie half a standard jar), drained and cut into bite-sized 🤶 pieces
ATENDIMENTO
– Controle de pacientes a serem atendidos; Controle de digitação de laudos com base em modelos previamente especificados; Histórico de laudos digitados; Controle de materiais utilizados nos procedimentos; Gravação e leitura de laudos em áudio; Controle de envio de laudos para recepção; Controle de envio de laudos por e-mail; Entrega de laudos Web. Visualização de guia médica; Impressão de etiquetas.
CONSULTÓRIO
– Prontuário eletrônico dinâmico e configurável; Histórico de atendimentos e anamneses; Receituário eletrônico; Solicitação eletrônica de exames.
FATURAMENTO
– Correção com recálculo, reprocessamento dos valores e reimpressão das fichas de atendimento; Faturamento de guias por lotes de convênio, que possibilita o controle minucioso dos valores que foram faturados para o convênio e do pagamento dos mesmos gerando contas a receber automaticamente; Geração de arquivo “XML” para comunicação TISS com os convênios; Listagem de lotes e impressão de guias SADT; Rotina de geração de arquivo no layout CIHA; Cadastro das regras de produtividade.
FINANCEIRO
– Controle de saldo e fluxo de caixa por conta movimento; Plano de Contas; Contas a Pagar; Contas a receber; Controle de compensações, baixas e devoluções dos cheques recebidos e emitidos; Conciliação bancária.
RELATÓRIO E LISTAGENS
– Listagem diversas; Relatórios de controle; Relatórios de produtividade; Relatórios Financeiros e de Faturamento; Gráficos.
SEGURANÇA
– Controle de usuários por níveis de acesso; Auditoria das operações dos usuários.