BARLEY-VEGETABLE MEDLEY 1 cup fresh or frozen whole kernel corn Bring the vegetable broth to a boil. Stir in corn, barley, onion, sweet pepper, carrot, basil, thyme, oregano, and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes or till barley is tender, stirring occasionally. Drain barley mixture. Stir in tomato. Cook and stir about 1 minute more or till heated through. Makes 6 side-dish servings. MIXED GRAIN CASSEROLE 2 medium carrots, halved lengthwise and thinly sliced (1 cup) In a 1 1/2 quart casserole combine carrots, mushrooms, beans, corn, broth, barley, parsley, bulgur, onion, and garlic salt. Bake, covered, in a 350 degree oven about 1 hour or till barley and bulgur are tender, stirring once halfway through baking time. Makes 6 side-dish servings. HEARTY EIGHT-BEAN SOUP 1/3 cup of each: dried lima beans, black beans, white Northern beans, kidney beans, and black-eyed peas 1/2 cup of each: lentils, barley, yellow split peas, and green split peas 3 quarts of cold water (1 or 2 cups of vegetable broth and 1 cup of water makes it taste better) 1 large onion, chopped Rinse all of the beans and lentils thoroughly. Place in a large pot. Cover with cold water, and soak 1 to 2 hours or overnight. Drain the beans. Add all other ingredients except the basil. Bring to a boil over high heat; reduce to simmer, and cook for 1/12 to 3 hours. Add the basil just before serving. EGGPLANT WITH SPICY ASIAN DRESSING 1 to 2 serrano chile peppers, stems and seeds removed, minced Dressing: In a small bowl, combine the first 4 ingredients with 1 Tablespoon water. Remove about 1/2 inch from both ends of each eggplant. Cut the eggplants crosswise into 1/2 inch slices. Generously brush both sides of each slice with olive oil and season evenly with the granulated garlic. Grill over Direct Medium heat until well marked and tender, about 8-10 minutes, turning once. Place the slices on a platter in a single later. Immediately spoon the dressing over the top. Serve warm. Makes 4 servings. Green Smoothie - great for breakfast
GREEN CHILE-THREE CHEESE ENCHILADAS Courtesy of Cooking Pleasures Magazine
1 (8oz) pkg. Shredded Mexican 4-cheese 8 (7-8in.) wheat tortillas blend 1 (10oz) can green chile enchilada sauce 5 green onions, sliced ¼ cup Parmesan cheese
1 teaspoon ground cumin 1 (8oz) pkg. cream cheese, softened
1. Heat oven to 400F. Lightly spray 13x9 inch baking dish with cooking spray.
2. Reserve half the shredded cheese for topping. Combine remaining cheese with onions and cumin in medium bowl. Spread cream cheese down the center of each tortilla. Sprinkle with onion mixture. Roll up tortillas, placing seam-side down in baking dish. Pour enchilada sauce over enchiladas. Sprinkle with reserved shredded cheese.
3. Bake 15-20 minutes or until sauce bubbles around edges and cheese begins to turn golden brown. Sprinkle with Parmesan cheese and top with black bean and sweet pepper relish, if desired.
4. Makes 8 enchiladas
BLACK BEAN & SWEET PEPPER RELISHCourtesy of Cooking Pleasures Magazine
1 (15oz) black beans, drained & rinsed ½ cup chunky salsa
½ cup chopped red bell pepper ¼ cup sliced green onions
¼ cup chopped cilantro 1 tablespoon lime juice
¼ teaspoon salt
1. Combine above ingredients and let stand 15-50 minutes.
SUPER SUNDAY SPINACH LASAGNA
Courtesy of Kim Logan
½ of a (1 pound) package wheat lasagna, 4 cups shredded Mozzarella cheese, uncooked divided
2 (26 oz.) jars Classico Spinach & Florentine ½ cup grated Parmesan cheese spaghetti sauce (Harris Teeter)
1 (15oz.) container ricotta cheese 2 eggs, beaten
1 (10oz.) package frozen chopped spinach, 1/8 cup brown sugar thawed and well drained
1. Prepare lasagna according to package directions and drain.
2. Preheat oven to 350 degrees.
3. In a medium bowl, combine ricotta, spinach, ½ cup Mozzarella cheese, Parmesan cheese, and eggs. Mix well.
4. In another medium bowl, combine Classico sauce and brown sugar. Mix well.
5. In a 9x13 inch baking dish, spread 2 cups Classico sauce.
6. Begin to layer lasagna as follows: noodles, cheese and spinach mixture, Classico sauce, and remainder Mozarella cheese. Make sure to end layering with Mozarella cheese.
7. Cover baking dish with aluminum foil. Bake approximately 45 minutes.
8. Uncover and bake an additional 15 minutes.
9. Let stand 10 minutes before serving.
10. Makes 12-15 servings.
MEDITERRANEAN
VEGETABLE LASAGNA
Courtesy of Cooking Pleasures Magazine
12 wheat lasagna noodles
Filling 1 medium eggplant, unpeeled, cut into 1/8 teaspoon crushed red pepper ½ inch pieces
6 tablespoons olive oil 2 tablespoons red wine vinegar
1 cup finely chopped onions 1 ½ cups canned crushed tomatoes in puree
1 green bell pepper, finely chopped 1 cup pitted Kalamata olives, sliced
2 garlic cloves, minced 1 (15oz.) can garbanzo beans, drained, rinsed
½ teaspoon salt ½ cup chopped fresh basil
¼ teaspoon freshly ground black pepper
Sauce 3 cups ricotta cheese (about 2 lbs.) 2 tablespoons grated lemon peel
½ cup milk 2 teaspoons dried mint
1 ½ cups (6 oz) grated Pecorino Romano ½ teaspoon salt cheese
1 cup chopped fresh Italian parsley ¼ teaspoon freshly ground pepper
1. Heat oven to 425 degrees. Cook lasagna noodles according to package directions. Rinse under cold running water to cool; drain. In large bowl, toss eggplant with 3 Tablespoons of the oil; spread on large rimmed baking sheet. Bake 15-20 minutes or until tender and lightly browned, stirring once. Remove from oven; reduce oven temperature to 375 degrees.
2. Meanwhile, heat remaining 3 tablespoons oil in large skillet over medium heat until hot. Add onions and bell pepper; cook 5-8 minutes or until softened. Add garlic, ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper; cook 2-3 minutes or until garlic is soft. Add vinegar; cook and stir until vinegar has evaporated. Stir in tomatoes; simmer 10 minutes or until slightly thickened. Remove from heat. Gently stir in olives, garbanzo beans, basil, and eggplant.
3. In large bowl, whisk together ricotta cheese and milk until smooth. Reserve 1/3 cup cheese. Add remaining cheese, parsley, lemon peel, mint, ½ teaspoon salt and ¼ teaspoon black pepper to ricotta cheese mixture; mix well.
4. Grease 13x9 inch pan. Arrange 3 lasagna noodles in pan, overlapping or trimming as necessary. Spread noodles with half of the filling. Top with 3 noodles; spread with half of the cheese sauce. Repeat layers. Sprinkle with reserved Pecorino Romano cheese. Cover with foil.
5. Bake at 375 degrees for 45-50 minutes or until lasagna is hot throughout. Remove foil; bake an additional 10 minutes. Let stand 15 minutes.
6. Makes 12 servings.
THREE MUSHROOM RIGATONI
Courtesy of Rachel Ray
1 pound wheat rigatoni pasta or stuffed 6 cloves garlic, sliced ravioli
salt ½ cup dry Italian red wine
3 tablespoons extra-virgin olive oil 2 stems rosemary, stripped & finely chopped
1 portobello mushroom cap, diced black pepper
4 oz. of mixed mushrooms(crimini, 1 (28 oz.) can crushed tomatoes oyster, shitaki)
1. Cook pasta according to directions on package.
2. Heat a large deep skillet over medium-high heat with 3 tablespoons extra-virgin olive. Add mushrooms and cook a few minutes. Then add garlic and cook a couple minutes longer.
3. Add wine and reduce a minute.
4. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes and allow the flavors to combine for a couple of minutes.
5. Add cooked pasta to warm pot of sauce and toss to coat.
6. Makes 4 servings.
SUN-DRIED TOMATO, FETA AND
HERBED PASTA
Courtesy of Cooking Pleasures Magazine
1 (8.5 oz.) jar julienne-cut sun dried 2 teaspoons chopped fresh mint tomatoes in oil, undrained
8 oz. feta cheese, crumbled 1 teaspoon minced fresh garlic
¼ cup chopped fresh oregano 8 oz. wheat linguine
1. In medium bowl, combine all ingredients except linguine; toss to combine. Let stand at room temperature to marinate while linguine is cooking.
2. Cook linguine according to package directions; drain thoroughly.
3. Toss linguine with tomato mixture. Let stand 1-2 minutes to warm topping before serving.
4. Makes 4 (1 1/3 cup) servings.
PENNE WITH ARTICHOKES AND
FRESH PEAS
Courtesy of Cooking Pleasures Magazine
8 oz. wheat penne 1 (14oz.) can artichoke hearts, drained, quartered
1 tablespoon butter 2 tablespoons dry white wine or water
3 tablespoons extra-virgin olive oil ¼ teaspoon salt
½ cup chopped onion ¼ teaspoon freshly ground pepper
1 cup shelled peas ½ cup chopped fresh Italian parsley
¼ cup freshly grated Parmigiano-Reggiano cheese (optional)
1. Cook penne according to package directions.
2. While penne is cooking, heat butter and 1 tablespoon of the oil over medium heat in large skillet. When butter is melted and oil is hot, add onion. Saute 2-3 minutes or until translucent.
3. Add peas and artichoke hearts. Cook 3-4 minutes or until peas are crisp tender. Add wine; bring to a boil over high heat, scraping up browned bits from bottom of skillet. Remove from heat; keep warm.
4. Drain penne thoroughly; place in serving bowl. Add vegetable mixture and juices from skillet. Toss gently to mix. Add remaining 2 tablespoons oil, salt and pepper. Toss to coat well. Add parsley and cheese; toss.
5. Makes 4 (1 ½ cup) servings.
CUBAN
BLACK BEANS AND RICE
Courtesy of Heather Martin
3 cups uncooked instant brown rice 1 tablespoon chili powder
2 cans of black beans, undrained 1 teaspoon ground cumin
1 package of fiesta blend onions & peppers 2 packages of goya sazon seasoning(found in the Spanish aisle of grocery store)
1 tablespoon onion powder 2 cans of diced tomatoes, if desired
1 tablespoon garlic powder sour cream, if desired
1. Bring 3 cups of water to a boil. Once boiling, cook rice for 2 minutes.
2. Add the remainder of the ingredients, except diced tomatoes and sour cream.
2. Turn heat down to medium and cook for an additional 2 minutes. Then simmer for 2 minutes.
3. Salt and pepper to taste.
4. Garnish with diced tomatoes and sour cream, if desired.
BLACK BEAN, AVOCADO &
POBLANO RICE SALAD
Courtesy of Cooking Pleasures Magazine
1 cup quick-cooking brown rice ¼ teaspoon ground turmeric
1 (15oz) can black beans, rinsed & drained 1 cup grape tomatoes, quartered
1 medium avocado, diced 1 finely chopped green bell pepper
½ cup shredded mozzarella cheese ¼ cup lime juice
3 tablespoons chopped cilantro ½ teaspoon salt
1. Cook rice and turmeric according to package directions, omitting any salt or fat. Spread in a thin layer on a baking sheet. Let stand for 5-8 minutes or until cooled.
2. Meanwhile, gently combine all remaining ingredients in medium bowl. Add cooled rice and toss gently.
3. Makes 4-6 servings. MUSHROOM RICE PILAF
Courtesy of Food Lion
¼ cup butter 1 ½ cups brown rice
1 (7oz.) can drained, sliced mushrooms 3 1/3 cups vegetable broth
½ cup chopped red onions 1 tablespoon dried parsley
½ teaspoon salt
1. In a 2 quart saucepan over medium heat, melt butter.
2. Add mushrooms and red onion, cook 1 minute, stirring often.
3. Add rice and stir to coat with butter.
4. Add broth, parsley and salt.
5. Bring mixture to a boil, cover, and lower heat to simmer about 30 minutes or until all of the liquid is absorbed.
6. Remove saucepan from heat and let rice sit for 5 minutes and fluff with fork. Serve hot.
7. Makes 4-6 servings. PINTO BEANS-FASTING STYLE
Courtesy of Jentezen Franklin
1 (16 oz.) can cooked Pinto beans 1 teaspoon cumin powder
1 large onion, chopped ¼ cup parsley, chopped
1 large tomato, diced juice of 2 lemons
1 ½ tablespoons olive oil salt, pepper, & red chili pepper to taste
1. Combine all of the ingredients and cook on low for 20-30 minutes.
WARM NEW POTATO & SPRING
PEA SALAD
Courtesy of Cooking Pleasures Magazine
1 lb. tiny red and/or
unpeeled, halved (if large, cut into 1-inch pieces) onion
1 cup fresh shelled or frozen petite peas 2 tablespoons tarragon vinegar or white wine vinegar
2 teaspoons
2 tablespoons chopped fresh tarragon ½ teaspoon salt
½ teaspoon pepper
1. Cook potatoes in large pot of boiling salted water 10-12 minutes or until tender. Drain and return to pot along with onion.
2. Meanwhile, cook peas in small saucepan of boiling salted water 3-4 minutes or until tender and bright green. Drain and cool under cold running water.
3. Whisk vinegar and mustard in small bowl. Slowly whisk in oil, tarragon, salt and pepper.
4. Toss warm potato mixture gently with vinaigrette. Stir in peas just before serving. Serve warm or at room temperature. LEMON
AND GARLIC POTATO SALAD
Courtesy of Jentezen Franklin
2 ½ pounds red potatoes juice of 2 lemons
½ cup chopped parsley 1 tablespoon olive oil
1 clove garlic, minced salt and pepper to taste
1. Boil potatoes and cool.
2. Add remaining ingredients and mix well.
3. Chill and serve.
4. Makes 5 servings. SPINACH
WITH DILL
Courtesy of Jentezen Franklin
1 medium onion, chopped 15 oz. can of tomato sauce
1 tablespoon olive oil 10 oz. frozen, thawed spinach
2 garlic cloves, chopped ½ cup water
2 tablespoons chopped fresh dill salt and pepper to taste
4 baked potatoes
1.Saute onions in oil. Add garlic and dill to saucepan and continue to sauté for 2 minutes.
2.Add tomato sauce and bring to a boil.
3.Simmer for 10 minutes on low heat.
4.Add spinach and water and bring to a boil again.
5.Cover and simmer on low heat for 15 minutes.
6.Serve warm over baked potatoes. GRILLED
VEGETABLE PASTA ESTIVI
Courtesy of Cooking Pleasures Magazine
½ small eggplant, cut into ½ inch slices 3 tablespoons red wine vinegar
2 medium zucchini, cut lengthwise into ½ 1 teaspoon minced garlic inch slices
1 medium red
onion, cut into ½ inch slices 1
teaspoon
1 red bell pepper, cut into wedges ¼ teaspoon salt
½ cup + 2 tablespoons olive oil ¼ teaspoon freshly ground pepper
8 oz. wheat rotini (spiral-shaped pasta) 1 ¼ cups freshly grated or any other wheat pasta Parmesan cheese
¼ cup chopped fresh basil
1. Heat grill. Brush vegetables with 2 tablespoons of the olive oil.
2. Place vegetables on gas grill over medium-low heat or on charcoal grill 4-6 inches from medium-low coals. Cook 15-20 minutes or until vegetables are lightly browned and crisp-tender, turning every 5 minutes. Remove vegetables from grill; coarsely chop.
3. Meanwhile, cook pasta according to package directions. Reserve 2 tablespoons pasta water; drain pasta thoroughly.
4. While pasta is cooking, place remaining ½ cup oil, basil, vinegar, garlic, mustard, salt, and pepper in blender; blend well. Add 1 cup of the cheese. Blend until well-mixed. Place in large bowl.
5. Add pasta, vegetables, and reserved pasta water to bowl. Toss to coat. Sprinkle with remaining ¼ cup cheese.
6. Makes 6 (1 ¾ cup) servings.
*TIP: Estivi means summer in Italian.
ROASTED
VEGETABLE MEDLEY
Courtesy of Cooking Pleasures Magazine
¼ cup sherry vinegar 1 red onion-halved, lengthwise, cut into ½ inch wedges
2 tablespoon minced garlic 8 cups cauliflower florets
1 tablespoon Worcestershire sauce 4 cups thin baby carrots
1 tablespoon dried oregano 2 (14oz) quartered artichoke, drained
½ teaspoon salt ¾ cup chopped fresh parsley, divided 1/3 cup + 2 tablespoon extra-virgin olive oil,divided
1. Preheat oven to 400 degrees.
2. Whisk vinegar, garlic, Worcestershire sauce, oregano, and salt together.
3. Whisk in 1/3 cup oil.
4. Toss vegetables together with remaining 2 tablespoons oil.
5. Divide vegetables between 2 baking sheets.
6. Bake 20 minutes, using upper and lower rack.
7. Increase temperature to 475 degrees.
8. Bake 5-10 minutes or until vegetables on the upper rack are brown.
9. Stir vegetables and rotate pans.
10. Bake an additional 5-10 minutes or until the vegetables on the upper rack are brown.
11. Toss vegetables with marinade and ½ cup parsley to lightly coat .
12. Sprinkle with remaining ¼ cup parsley.
13. Makes 4-6 servings. ROAST LEMON ASPARAGUS WITH
MINT
Courtesy of Cooking Pleasures Magazine
1 large lemon 1 lb. asparagus
2 tablespoons extra virgin olive oil, divided ¼ teaspoon salt
¼ teaspoon pepper 3 tablespoons small fresh mint leaves, divided
2 tablespoons shaved Asiago cheese
1.Heat oven to 400F. Cut thin slices of lemon and then halve slices. Squeeze and reserve 1 tablespoon juice from remaining lemon halves.
2.Place asparagus and lemon slices on small rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Stir to coat. Sprinkle with salt & pepper.
3.Bake 10-13 minutes or until asparagus is just crisp-tender, turning once or twice. Sprinkle with half of the mint. Bake for 1 minute. Drizzle with remaining 1 tablespoon oil and reserved lemon juice. Sprinkle with cheese and remaining mint. (If serving at room temperature, sprinkle with cheese just before serving.)
TIP: Asiago cheese is made from cow’s milk and has a firm texture with a nutty flavor. It’s similar to Parmesan cheese and can be grated or shredded. ROASTED
ASPARAGUS WITH LEMON-TARRAGON
VINAIGRETTECourtesy of Cooking Pleasures Magazine
20 asparagus spears ¼ teaspoon salt
2 tablespoons fresh lemon juice ¼ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh tarragon
1. Heat oven to 450 degrees. Place asparagus spears in shallow baking dish. Pour lemon juice and oil over it. Sprinkle with salt and pepper. Turn asparagus several times to coat.
2. Bake, uncovered, 12-18 minutes or until crisp-tender and color has darkened slightly, turning asparagus several times during baking.
3. Sprinkle with tarragon. Serve warm or at room temperature.
4. Makes 4 servings. ASPARAGUS
WITH HERB-SCENTED OIL
Courtesy of Cooking Pleasures Magazine
1 ½ pounds asparagus ¼ teaspoon salt
2 teaspoons finely chopped fresh rosemary 2 teaspoons extra virgin olive oil
2 teaspoons finely chopped fresh sage 2 oz. Parmesan cheese
1. Using vegetable peeler, peel asparagus. In small bowl, combine rosemary, sage and salt. Mix well. Set aside.
2. Place asparagus in steamer basket set over boiling water. Cover and steam asparagus 4 -7 minutes or until crisp-tender. Place in warm serving dish.
3. Drizzle asparagus with oil. Sprinkle with rosemary mixture. Roll asparagus gently to coat. Top with cheese.
4. Makes 6 servings. NORTH AFRICAN VEGETABLE STEW
Courtesy of Cooking Pleasures Magazine
2 tablespoons olive oil 3 medium carrots, cut into 1-inch pieces
2 medium onions, finely chopped 2 small turnips, peeled, quartered
2 cups loosely packed parsley sprigs 1 teaspoon salt
2 tablespoons fresh lemon juice ¼ teaspoon freshly ground pepper
1 teaspoon paprika 1
(10oz.) pkg. frozen baby
1 ¼ cups vegetable broth 2 garlic cloves
1 pound small new potatoes, unpeeled
1. Heat oil in large heavy pot or nonreactive Dutch oven over medium heat until hot. Add onions; cook 8-10 minutes or until golden, stirring occasionally.
2. Meanwhile, in blender or food processor, combine parsley, lemon juice, paprika, and ¼ cup of the broth; process until almost smooth.
3. Add parsley mixture to onions; mix well. Add potatoes, carrots, turnips, salt, pepper, and remaining 1 cup broth. Reduce heat to medium-low; cover and cook 30-35 minutes or until potatoes are tender, stirring occasionally.
4. Add beans and garlic; stir to mix. Cover; cook an additional 8-10 minutes or until beans are tender. If desired, garnish with additional chopped parsley.
SAUTEED GRAPE TOMATOES
Courtesy of Cooking Pleasures Magazine
2 cups grape or cherry tomatoes 2 tablespoons butter
½ cup sliced green onions ¼ teaspoon salt
1/8 teaspoon pepper 1 lemon
1. Cook tomatoes in butter in a large skillet several minutes or until soft and glazed but not bursting.
2. Add green onions. Cook and stir 30 seconds.
3. Sprinkle with salt and pepper and lemon juice to taste. VINE-RIPENED TOMATO &
CORN PLATTER
Courtesy of Cooking Pleasures Magazine
4 ears corn 3 tablespoons balsamic vinegar
8 large tomatoes, sliced ¼ inch 1 teaspoon salt
1 small Vidalia onion, halved, thinly ½ teaspoon freshly ground pepper sliced
4 green onions, chopped ¾ cup (3 oz.) crumbled feta cheese
3 tablespoons extra-virgin olive oil ¼ cup chopped fresh bail
1. Cook corn in large saucepan of boiling salted water 3 minutes. Place in bowl of ice water to stop cooking. When cool, drain and pat dry. With knife, cut kernels from cobs.
2. Arrange tomato slices on large platter. Top with corn, Vidalia onion and green onions. (Salad can be made to this point up to 3 hours ahead. Cover and refrigerate. Serve at room temperature.)
3. Drizzle salad with oil and vinegar. Sprinkle with salt, pepper, cheese, and basil.
4. Makes 12 servings.
CUCUMBER-TOMATO SALAD WITH
BASIL, MINT, & DILL
Courtesy of Cooking Pleasures Magazine
2 cucumbers 2 teaspoons chopped fresh dill
3 medium plum tomatoes, diced 1 teaspoon lemon juice
2 teaspoons chopped fresh basil ½ teaspoon salt
2 teaspoons chopped fresh mint
1. In medium bowl, combine all ingredients; toss to mix. Serve chilled or at room temperature.
2. Makes 8 (1/2 cup) servings.
KALE SOUP
Courtesy of Jentezen Franklin
2 large cans of chicken broth 1 tablespoon chopped fresh garlic
1 can of water-use broth can to 1 large pack of kale measure
1 chopped onion olive oil
1. Saute onion and garlic in olive oil.
2. Add chicken broth and water to pot and simmer for 30 minutes.
3. Add kale and simmer additional minutes. SPICED
BUTTERNUT SQUASH SOUP
Courtesy of Cooking Pleasures Magazine
2 tablespoons olive oil 4 teaspoons grated fresh ginger
1 medium onion, finely chopped ¾ teaspoon salt
3 garlic cloves, minced ½ teaspoon ground coriander
1 (1 ½ lb.) butternut squash, peeled, ½ teaspoon curry powder seeded, cut into 1-inch cubes
2 carrots, sliced 6 tablespoons sour cream or crème fraiche (optional)
4 cups vegetable broth 1/3 cup chopped fresh cilantro
1. Heat oil in large heavy saucepan over medium heat until hot. Add onion and garlic; cover and cook about 10 minutes or until onion has softened.
2. Remove cover. Stir in squash, carrots, broth, ginger, salt, coriander and curry powder. Simmer about 30 minutes or until vegetables are tender.
3. Puree soup in batches in food processor or blender. Cover and refrigerate until ready to serve. (Soup will be quite thick after refrigeration)
4. Slowly reheat soup in large saucepan over medium heat, stirring occasionally. If necessary, to thin soup, add up to an additional 1 cup broth. Ladle soup into individual soup bowls. Garnish with sour cream and cilantro.
5. Makes 6 (about ¾ cup) servings.
ITALIAN
BUTTERNUT SQUASH & WHITE BEAN SOUP
WITH
GREENS
Courtesy of Cooking Pleasures Magazine
2 ½ teaspoons olive oil 2 (15oz.) cans cannelloni beans, rinsed & drained
1 large onion, chopped 1 (1 lb.) butternut squash, peeled, seeded, diced (about 2 ½ cups)
2 teaspoons dried Italian seasoning ½ teaspoon freshly ground pepper
3 garlic cloves, minced ¼ teaspoon salt
6 cups vegetable broth 4 cups coarsely chopped Swiss chard or spinach
1. Heat oil in large pot over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes or until onion is slightly tender.
2. Add garlic; cook 30 seconds. Stir in broth, beans, squash, pepper, and salt. Bring just to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
3. Stir in Swiss chard or spinach. Cook 8-10 minutes or until squash and greens are tender.
4. Makes 6 servings.
LENTIL
STEW
Courtesy of Jentezen Franklin
2 cans diced tomatoes 1 bag frozen spinach
14.5 oz. water 1 bag frozen carrots or peas & carrots
2 teaspoons soy sauce chopped celery
1 cup lentils chopped onion (optional)
1. Rinse lentils and place in a 4 quart saucepan. Cover with water and bring to a boil.
2. Then simmer on low heat until almost all the water is absorbed and lentils are well cooked. Add extra water if longer time is needed.
3. Add remaining ingredients and simmer for 15-20 minutes. ROASTED
PEPPER AND EGGPLANT FRITTATA
Courtesy of Cooking Pleasures Magazine
10 eggs 3 tablespoons olive oil
½ cup milk 2 cups finely chopped peeled eggplant
½ teaspoon salt 1 (12-13 oz.) jar roasted red bell peppers, drained, chopped
¼ teaspoon freshly ground pepper ¼ cup freshly shredded Parmesan cheese
1. In medium bowl, whisk eggs, milk, salt, and pepper until well blended.
2. Heat 2 tablespoons of the oil in large ovenproof nonstick skillet over medium heat. Add eggplant; cook and stir 5-8 minutes or until tender. Stir in roasted peppers.
3. Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg mixture over vegetables. Cover; cook over medium to low heat 12-15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.
4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 3 inches from heat 1- minutes or until golden. Cut into wedges.
5. Makes 8 servings. BAKED OATMEAL
Courtesy of holy-spirit-led-christian.com
4 cups old fashioned oats 4 cups water (do not use instant or quick cooking).
1 cup chopped apples ½ cup chopped walnuts
½ cup chopped dates 1 teaspoon vanilla
1. Preheat oven to 350 degrees. 2. Combine oats, walnuts and a pinch of salt in a bowl, mix well. 3. In a separate container, combine the water and vanilla. 4. Combine all ingredients (except the dates) and stir gently. 5. Pour the mixture into a lightly oiled 8” X 8” dish tray 6. Bake at 350 degrees for 30 to 60min. Keep an eye on this after 30 minutes; depending on variable conditions, they may cook between the 30th to 40th minute. 7. When done, take the baked oatmeal out of oven, stir in the dates, and serve warm. 8. Makes 4 servings Tip: You can also serve with soy milk for this Fast. If you like it sweeter, you may use honey or raw sugar found in most grocery stores.
SHALLOT
VINAIGRETTE
Courtesy of Cooking Pleasures Magazine
3 tablespoons red wine vinegar 1 tablespoon finely chopped shallots 1 teaspoon
¼ teaspoon pepper ½ cup extra-virgin olive oil
1. Whisk red wine vinegar, shallots,
2. Whisk in extra-virgin olive oil.
3. Use on delicate spring salad greens, steamed asparagus, snow peas, carrots, or other tender vegetables. |