tag:blogger.com,1999:blog-10993363613388278892024-03-13T01:39:00.984-07:00Meals for a YearSara E. Cotnerhttp://www.blogger.com/profile/13484691703233805436noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-1099336361338827889.post-29279098466024700262011-11-26T12:20:00.001-08:002012-01-02T15:04:33.761-08:00Welcome to Meals for a Year<div style="text-align: center;"><a href="http://feedingthesoil.com/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5693132966920335842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJr7EyAoYzdJW7FxiwTb_7nke9T75jmZP3VE4r13s9EquaWzpM-WFqB1YgMGLtN3a-e6lfT83QkOFo-9x_9p4kHyFReG9skKX4mnV-1D_6iRcQxi7_AZUZDokQKT02vZYl2MNEzzca4I/s400/feedingthesoil+banner+868+wide-01.jpg" style="cursor: hand; cursor: pointer; display: block; height: 91px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="font-family: arial; font-weight: bold; text-align: center;"><span style="font-size: 85%;">a collaborative project from <a href="http://feedingthesoil.com/">Feeding the Soil</a><br />
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We're excited you're here! This project is a collaboration of kindred spirits from the <a href="http://feedingthesoil.com/">Feeding the Soil</a> community. We came together to create a year of meals that are:</span></div><div style="text-align: justify;"><ul><li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span">vegetarian</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span">healthy</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span">quick and simple </span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span">limited to a reasonable number of ingredients</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span">seasonally appropriate, when possible</span></li>
</ul><div><span class="Apple-style-span">You can click on any month to the right and see a month worth of meals, organized by week. Each week has its own shopping list that is organized both by recipe and by area of the grocery store.</span></div><div style="color: black;"><span class="Apple-style-span"><br />
</span></div><div style="color: black;"><span class="Apple-style-span">This resource was created by the following amazing people:</span></div><div style="color: black;"><span class="Apple-style-span"><br />
</span></div><div style="color: black;"><span class="Apple-style-span"><span class="Apple-style-span"></span></span></div><div style="text-align: justify;"><blockquote style="color: black; font-family: georgia;"><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><span style="font-weight: bold;">Ellie </span>is a pescatarian lawyer living in Baltimore who enjoys reading, running, cooking, and crafting. She and her husband are making their way through a CSA share for the first time this year and have really enjoyed the opportunity to get to know some new vegetables, but she is looking for a way to make meal planning easier with a CSA share (so will be looking for meals that can incorporate a variety of vegetables). She writes about cooking at <a href="http://www.blogger.com/www.barefootandinthekitchen.blogspot.com">Barefoot and in the Kitchen</a>. </span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><span style="font-weight: bold;">Brenna </span>is a ninth grade English teacher living in Iowa. She is currently finishing her masters research paper and carrying her first child, due in March 2012. She loves to cook (especially when the plans are already made!), does not like watermelon, and lives with her husband, John, and her pet rabbit, Clark. She inconsistently writes about teaching <a href="http://snippetsofschool.blogspot.com/" target="_blank">here</a> and tweets about it <a href="http://twitter.com/#%21/brennagb" target="_blank">here</a>.</span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><span style="font-weight: bold;">Rachael </span>is just like all the other Jewish, vegetarian, weight-lifting librarians you know. Rachael has a passion for clean eating and fitness, and spends her free time quilting and crafting. Rachael's recently discovered Pinterest, and has so much fun pinning healthy recipes and using local ingredients. She lives in Indianapolis with her husband and two rescued lhasa apsos, Butch and Cassidy. </span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><span style="font-weight: bold;">Stephanie </span>is sick of food going to waste in the fridge because she just doesn't know what to do with it any more. Her, and her husband are trying to have a baby while searching for "home" and community (which she writes about in her blog </span><a href="http://sparrowandowl.blogspot.com/">Away We Go</a>)<span class="Apple-style-span">. Although Stephanie currently lives in Vancouver, BC and works as an event coordinator for a non-profit, she is hoping to move her family and start her own business on the other side of the country for a life in the Maritimes. </span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><span style="font-weight: bold;">Robyn </span>lives and works in Colorado with her husband and goofy dog. She spends her free time hiking up mountains (and sometimes between them), riding her bike, skiing, knitting and crafting. Her husband is recovering from a liver transplant and so they are trying to eat even healthier than before. She often finds that the hardest part is planning the meals and having the ingredients ready to go after a long day of work, the actually cooking is usually pretty easy.</span></span> </div></blockquote><blockquote style="color: black; font-family: georgia;"><div><span class="Apple-style-span" style="font-size: 100%;"><span style="font-weight: bold;">Gracia </span>is a 27 year-old Spanish newlywed (a year later is still newlywed, right) who works from home as a freelance translator. Her husband lost his job a couple of weeks ago, so she's trying to plan more her meals in an attempt to waste less food and stick to a budget better.</span></div><div><span class="Apple-style-span" style="font-size: 100%;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><span class="Apple-style-span"><span style="font-weight: bold;">Seanacey </span>relocated to Walla Walla, Washington about a year ago </span></span><span class="Apple-style-span">after spending two years as an English teacher in Japan, and is still </span><span class="Apple-style-span">trying to satisfy cravings for the amazingly fresh and seasonal food </span><span class="Apple-style-span"><span class="Apple-style-span">she experienced there (also the weird but wonderful desserts: black </span></span><span class="Apple-style-span">sesame flavored softserve, anyone?). She's an avid runner, a weekday </span><span class="Apple-style-span">vegetarian, and more than a little obsessed with Twin Peaks. </span></span></div><div><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><br />
</span></span></div><div><div><span style="font-size: 100%;"><span style="font-weight: bold;">Sebrina </span>is a young newlywed non-housewife. While she enjoys cooking daily meals, the cleaning and laundry get left to her husband but it's ok because they both are part-time freelancers and full-time Christian ministry volunteers. They are living as simply and cheaply as possible to prepare for a year of travel in 2012. You can read more about her various pursuits at <a href="http://mismikadodownthesidewalk.blogspot.com/">Mismikado Down the Sidewalk</a>.</span></div></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><span style="font-weight: bold;">Kate </span>is a candidate for a Master in Public Policy at the University of Michigan, which she hopes to turn into a career fighting for the rights of mothers. She has a daughter, Sylvia, whose job is to be a baby, and a husband, Tim, whose job it is to be a computer programmer. She blogs at <a href="http://practicingempathy.com/">Practicing Empathy</a> and sometimes <a href="http://www.geekywives.com/">Geeky Wives</a>. She loves trying new recipes and loves super quick simple things, so this is a great way to try new things and share what works for her! </span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><span style="font-weight: bold;">Julie </span>loves food and spends probably too much time perusing food blogs for inspiration. She grows, shops for and cooks food for herself and husband Brian. Most evenings find her with a glass of wine in hand, alternating between checking out the garden, visiting with her chickens and being followed around by her dog Django and cat Maceo as she puts together some dinner. Julie derives great satisfaction both from carefully planning a week of menus and from being creative and spontaneous in the kitchen. She is so excited to share some of here favorite recipes with everyone! </span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><span style="font-weight: bold;">Paige </span>is a runner, writer, and foodie who lives in Los Angeles, California. Her favorite time of the month is when her CSA box gets dropped off at her doorstep and she gets to see what fresh produce she gets to play with for the next couple of weeks. Until she sells one of her screenplays, Paige is working as a Hollywood assistant.In her spare time, she writes scripts, novels, short stories and songs, devours college football games,watches way too much reality tv...oh, and cook. You can keep up with Paige and her latest food experiments on her blog -- <a href="http://whymeatloaf.com/">Why Meatloaf?</a></span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><span style="font-weight: bold;">Lauren </span>lives in New York State with her fiance and 2 furry friends (a cat and a dog). She loves cooking but never seems to have time between her job (which takes over her life far too frequently), time with the fiance, and a little thing called sleep. She loves cooking and figuring out ways to reduce the fat in her favorite recipes without losing any flavor. </span></span></div><div><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 100%; white-space: pre-wrap;"><span class="Apple-style-span"><span style="font-weight: bold;">Sara </span>runs <a href="http://feedingthesoil.com/">two</a> <a href="http://2000dollarwedding.com/">blogs</a>, facilitates an <a href="http://purposefulconception.com/">online course</a> about preparing your mind, body, and life for pregnancy, is writing a book about how to plan a meaningful and memorable wedding without losing your savings or sanity, is starting a <a href="http://www.facebook.com/montessoriforall">national network of Montessori charter schools</a>, and volunteers as the Director of Operations and Compliance for <a href="http://austinachieve.org/">Austin Achieve</a>--but only during her son's naptimes. Thankfully, Henry is a good napper and goes to bed early. </span></span></div></blockquote></div><div style="color: black; text-align: justify;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span"></span></span></div><div style="color: black;"><span class="Apple-style-span"><span class="Apple-style-span"><br />
</span></span></div><div style="color: black;"><span class="Apple-style-span">We hope you enjoy!</span></div></div>Sara E. Cotnerhttp://www.blogger.com/profile/13484691703233805436noreply@blogger.com10tag:blogger.com,1999:blog-1099336361338827889.post-19703803331886974432011-01-11T18:36:00.000-08:002011-12-12T10:56:11.772-08:00Curried Cauliflower and Garbanzo Bean Soup1 onion, chopped<br />1 T vegetable oil<br />1 T curry powder<br />1 T grated ginger root (fresh)<br />1/2 t salt<br />1 15 oz can of garbonzo bean or 2 cups dried<br />3 cups vegetable broth<br />1 cauliflower<br />1 can diced tomatoes (or fresh, seeded and blanched)<br />cilantro<br />your favorite chutney<br />naan or flat bread (homemade, or store bought)<br /><br />Saute the onions in the oil and spices until they soften. Add the garbanzo beans and vegetable broth, bring to boil. Add cauliflower (in bite sized pieces) and tomatoes, return to boil. Cook until cauliflower is just a little soft, approximately 5 minutes. Puree 2/3rds of the soup. I use a immersion blender right in the pot, but a food processor or blender would work too. garnish with chutney and cilantro. Eat with naan. Yum yum.Robynhttp://www.blogger.com/profile/12191175923679555960noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-41800284056070816742011-01-01T18:56:00.000-08:002011-11-26T11:39:21.316-08:00Chinese Tofu with Peanuts<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> 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Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><span style="Tahoma","sans-serif"font-family:";font-size:10.0pt;" ></span> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >3.5 Tbsp. soy sauce</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >1 Tbsp. corn starch</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >1 Tbsp. sherry cooking wine</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >1 tsp. honey… or sugar</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >1 tsp. red wine vinegar</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >0.5 tsp. ground ginger</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >1 Tbsp. peanut oil</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >1 red bell pepper</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >4 scallions… cut into 1 inch pieces</span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >0.5 C. unsalted peanuts… or cashews</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:100%;" >rice</span></p><p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" ><br /></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" > </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >If you are serving with rice, start that first. The key to a good stir fry is having all the ingredients ready and near the stove before you cook, so you can add them quickly when needed. </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" > </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >In a medium bowl, combine 1.5 tablespoons soy sauce and the cornstarch. Stir in the cut and drained tofu, and set it aside. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger. </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" > </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" >In a large wok or nonstick skillet, heat the oil over medium-high heat. Add the tofu with its juices to the pan and stir-fry it for 2 minutes, until the tofu starts to brown. Add the bell peppers and the scallions and cook, stirring, for 2 more minutes. Add the soy-sherry mixture and the peanuts and cook for 1 more minute. Serve immediately over rice, or refrigerate it for up to 3 days or freeze it for up to 3 months. </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:2.25pt;margin-bottom: 0in;margin-left:2.25pt;margin-bottom:.0001pt;line-height:normal;mso-layout-grid-align: none;text-autospace:none"><span style="Tahoma","sans-serif"font-family:";font-size:100%;" > </span></p>Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-87497033215485889732011-01-01T18:36:00.001-08:002011-11-28T18:36:45.275-08:00Baked Potatoes with Black Beans and Broccoli-Red Pepper Cheese SauceBaked Potatoes with Black Beans and Broccoli-Red Pepper Cheese Sauce (Serves 4)<br />
<br />
Ingredients:<br />
4 large potatoes<br />
1 15 oz. can black beans, rinsed and drained<br />
1 T. olive oil<br />
1/2 cup finely chopped onion<br />
1 small red bell pepper, cut into thin slices<br />
1 12 oz. package frozen chopped broccoli<br />
2 T. butter<br />
2 T. flour<br />
1 1/2 c. milk<br />
1-1 1/2 c. sharp cheddar cheese<br />
salt and pepper to taste<br />
your favorite jarred salsa<br />
<br />
1. Depending on time, put the potatoes in the oven to bake (1 hour @ 350 degrees) or microwave them according to the settings on your microwave (mine has a potato button).<br />
<br />
2. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and saute until they are softened. It's okay if the bell pepper is a little crunchy. Add the broccoli and cook until the broccoli is heated. Add the butter to the skillet and stir until melted. Add flour and stir to coat everything. When veggies are well coated, add the milk, stirring frequently to prevent lumps. <br />
<br />
3. Meanwhile, heat black beans in microwave or on stovetop.<br />
<br />
4. Back to the sauce: continue stirring frequently until sauce has thickened. When sauce is desired thickness, add cheese and stir until everything is melted together. Taste. Add salt, pepper, and more cheese if necessary.<br />
<br />
5. Top baked potatoes with black beans, sauce, and salsa if desired.Brennahttp://www.blogger.com/profile/11058967163400407762noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-86800952497954374292011-01-01T18:36:00.000-08:002011-11-27T18:45:28.936-08:00Potato, Kale, and White Bean HashIngredients:<br />
2 1/2 cups sliced red potatoes<br />
1 large bunch kale, cut into bite-sized pieces<br />
1 small onion, diced<br />
1 red bell pepper, diced<br />
2 cloves garlic, minced<br />
pinch red pepper flakes<br />
1 t. dried oregano<br />
1 15 oz. can cannelini beans, rinsed and drained<br />
1/2 c. shredded sharp cheddar<br />
2-3 T. sour cream<br />
salt and pepper to taste<br />
<br />
Procedure:<br />
Saute potatoes in approximately 2 T. of olive oil over high heat. After 5-6 minutes (or as long as it takes you to chop them), add the onion, bell pepper, and garlic. After 5-6 minutes (or as long as it takes to wash and chop it), add the kale, cannelini beans, 1 tsp. salt, red pepper flakes, and oregano. Turn heat down to medium, cover, and cook until veggies are softened to your liking. Turn heat to low, add cheese and sour cream, and salt and pepper to taste.Brennahttp://www.blogger.com/profile/11058967163400407762noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-72179031842189260492011-01-01T18:30:00.000-08:002011-11-26T15:43:45.930-08:00One Pot Quinoa and Veggie Stew<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> 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0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--><p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >Prep Time: 15 min</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >Cook Time: 30 min</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >Yield: 8 servings</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >2 Tbsp. Olive Oil</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >1 onion… chopped</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >2 carrots… chopped</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >1 tsp. garlic</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >1 Tbsp. chili powder</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >1/2 C. quinoa</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >2 C. vegetable broth</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >1 can crushed tomatoes</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >1 potato… large, peeled and chopped</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >1 bag spinach</span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style=";font-size:100%;" >bread to serve with stew</span></p><p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><br /></p><p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" ><br /></span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style=";font-size:100%;" >In a large stock pot, heat the oil over medium-high heat. Add the onion, carrots, [and in our menu plan, leftover cauliflower] garlic and chili powder and cook the mixture for about 5 more minutes, until vegetables soften slightly.</span></p><p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" ><br /></span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0in 2.25pt 0.0001pt; line-height: normal; font-family: arial;"><span style="Tahoma","sans-serif"font-size:100%;" >In strainer, rinse the quinoa with cold water. Add the broth, tomatoes, potatoes and quinoa to the vegetables. Bring the liquid to a boil, reduce heat, and simmer the stew for about 30 to 40 minutes. Just before serving, stir in the spinach and let it wilt for about 2 minutes. </span></p>Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-64093014434242546042011-01-01T17:29:00.000-08:002011-11-26T11:00:52.638-08:00Sweet Potato and Black Bean Quesadillas<div style="background-color: transparent;"><span id="internal-source-marker_0.431660644011572" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Black Bean and Sweet Potato Quesadillas (Serves 2-3)</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 T. canola oil (plus more for frying)</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 small yellow onion, diced</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cloves garlic, minced</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 medium sweet potatoes, peeled and cut in ½ inch cubes (2-3 cups)</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 15 oz. can black beans, rinsed and drained</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t. ground cumin</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t. dried coriander</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup sharp cheddar cheese</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2-4 medium flour tortillas (depends on how full you want them!)</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">your favorite prepared salsa</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedure:</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Heat 1-2 T. canola oil over medium heat in a skillet that is large enough to hold all of the sweet potatoes and is larger in circumference than your tortillas. </span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. When oil is warm, add onion and garlic and saute 5 or so minutes, until onion begins to soften.</span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Add sweet potatoes and continue to saute, stirring occasionally, until sweet potatoes are soft. It’s okay if they are brown on some of the edges; in fact, it’s probably better.</span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4. Add black beans, cumin, and coriander. Mix thoroughly and heat through.</span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5. Remove mixture from pan and keep nearby. Wipe out your skillet with a wet paper towel or rag (be safe--watch your fingers!). I only do this step because I do not want to wash another pan. Feel free to use another pan if you wish--it is not important to the recipe.</span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6. Heat 1 T. of canola oil in the pan over high heat. Swirl the oil around the pan to coat. When oil is hot, throw a tortilla in the pan. I use my hand to swish the tortilla around to make sure it is coated in oil. Sprinkle ¼ cup of cheese on one half of the tortilla, and then top the cheese with as much sweet potato filling as you desire. Fold the tortilla over. When the tortilla is brown and crispy on the bottom, flip it over and cook until the other side is browned.</span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7. Repeat Step 6 for as many quesadillas as you need.</span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8. Top quesadillas with prepared salsa.</span></div>Brennahttp://www.blogger.com/profile/11058967163400407762noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-70982278835539905502011-01-01T17:22:00.000-08:002011-11-28T17:33:42.092-08:00Curry Fried RiceCurry Fried Rice<br />
<br />
Note: This is my go-to recipe when we need to go to the grocery store. It is very forgiving... a good "clean out the fridge" recipe if you have lots of veggie ends, or if you don't, frozen stir fry veggies make for very quick prep. I am using mostly frozen veggies in the shopping list, but feel free to exchange for your choice of fresh, or use a combination. You could make this spicier with more curry paste.<br />
<br />
Ingredients:<br />
1 1/2 cups rice (brown if you have time for it to cook, white if you need it to be quicker)<br />
vegetable oil<br />
2-3 eggs, well-beaten<br />
1 onion, sliced into thin moons<br />
1 bell pepper, sliced into thin strips<br />
3 cloves garlic, minced<br />
1 package frozen stir fry vegetables<br />
2-3 T. red curry paste<br />
1/2 c. coconut milk<br />
2-3 T. soy sauce<br />
1-2 T. brown sugar<br />
3-4 scallions (optional)<br />
1/2 c. chopped peanuts (optional)<br />
<br />
Procedure:<br />
1. Put rice on to cook in your preferred method. I like to boil white rice if I'm using it, and slightly reduce water and cook time on brown rice to make sure that it's not too soggy.<br />
<br />
2. In a wok or large skillet, heat 2 T. vegetable oil. When oil is hot, add eggs in one thin layer, swirling the pan around. Use your spatula to pull the outer edges of the omelet toward the center. When the omelet is mostly firm, flip it over and cook until all areas are firm. Remove to a plate and cut into bite-sized strips.<br />
<br />
3. Add another tablespoon or so of oil to the skillet. Add the onion, garlic, and bell pepper, and stir-fry until they are starting to soften. Then add the entire package of stir fry veggies and continue to stir-fry. <br />
<br />
4. When veggies are warm and liquid is reduced, add the remaining ingredients to the skillet and taste. Add more curry paste, soy sauce, or sugar as needed. When the entire dish is hot, add the eggs and the rice and stir until everything is well-coated and blended. <br />
<br />
5. If I have them, I like to top with scallions and chopped peanuts.Brennahttp://www.blogger.com/profile/11058967163400407762noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-78759665243416728832011-01-01T14:41:00.000-08:002011-11-26T17:17:05.178-08:00Taco Soup1 can corn… drained<br />1 can red kidney beans… undrained<br />1 can black beans… undrained<br />2 cans Ro-tel diced tomatoes with green chilis<br />1 package ranch dressing mix<br />1 package taco seasoning<br />3 C. water… or until soupy<br /><br />Place in pot the can of kidney beans, can of black beans, and the drained corn. Stir in ranch dressing and taco seasonings. Add water until soupy. Cook until heated through.<br /><br />Serve with corn muffins or tortilla chips, top the soup with cheese and sour cream.Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-7627986951442482522011-01-01T14:39:00.000-08:002011-11-26T14:40:26.919-08:00Eggplant Stew with OrzoOlive Oil<br />2 onions<br />4 stalks celery<br />1 eggplant<br />1 can tomato paste<br />sugar<br />salt<br />black pepper<br />balsamic vinegar<br />cayenne pepper<br />orzo pasta<br />garlic<br /><br /><br />Saute onions and celery in olive oil until nearly done.<br /><br />Add eggplant and continue satueeing until tender.<br /><br />Add tomato paste, sugar, salt, black pepper, balsamic vinegar and cayenne pepper to taste. Be careful with the salt, and also add a little bit of water to thin the paste, but not so much that it becomes soupy.<br /><br />Allow to stew and reduce.<br /><br />Meanwhile, sauté chopped garlic in olive oil, and begin cooking orzo<br /><br />Serve stew over freshly cooked orzo that has been lightly coated with olive oil, garlic and parsley.Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-82680781463654437862011-01-01T14:19:00.000-08:002011-11-27T18:42:48.115-08:00Whole Wheat Pasta with Arugula, White Beans, and RicottaWhole Wheat Pasta with Arugula, White Beans, and Ricotta (Serves 4)<br />
<br />
Note: Measurements in this recipe are approximate. I added green beans because I had them. I think you could add other greens/veggies without impacting the recipe much.<br />
<br />
3/4 pound whole wheat rotini<br />
olive oil<br />
1/2 c. thinly sliced potatoes<br />
3 cloves garlic<br />
1 bunch fall/winter arugula (okay if it's large and tough)<br />
1 15 oz. can cannelini beans, rinsed and drained<br />
2 cups fresh green beans, trimmed and in bite-sized pieces<br />
1 t. dried rosemary<br />
1 pinch red pepper flakes<br />
8 oz. part-skim ricotta cheese<br />
salt and pepper to taste<br />
<br />
Preparation note: I like to cook one step of veggies while I chop the next, and that's how I wrote this recipe. It works if you don't mind a frenzied kitchen or especially if you have a set of hands to help you chop. If this seems stressful, it might work better to prepare all veggies ahead of cooking.<br />
<br />
1. Put water on to boil for pasta. Use a big pot so there is room for green beans too. Prepare green beans.<br />
<br />
2. Heat 3 T. olive oil in a LARGE skillet over medium heat. Fry potatoes in oil. Meanwhile, peel and mince the garlic and add it to the skillet. Stir frequently and turn down heat if they start to burn. Salt and pepper to taste.<br />
<br />
3. When water is boiling, add pasta to pot. After five minutes, add the green beans. Cook pasta until al dente. Drain and set aside, reserving at least 1 cup of pasta water.<br />
<br />
4. Meanwhile, chop arugula and drain and rinse cannelini beans. When pasta is almost done, add beans and arugula to skillet. Return heat to medium if you turned it down. Add rosemary and red pepper flakes. Salt and pepper if necessary.<br />
<br />
5. Add pasta and green beans to skillet. Add ricotta cheese, a couple more tablespoons of olive oil, and enough pasta water to make it saucy. Mix thoroughly. Taste for salt and pepper, and serve with additional Parmesan cheese, if desired.Brennahttp://www.blogger.com/profile/11058967163400407762noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-20005139438315112102011-01-01T14:09:00.000-08:002011-11-26T14:10:26.273-08:00Lentil Tacos1 onion… Finely Chopped<br />1 clove garlic… Minced<br />1 tsp. Oil<br />1 C. lentils… Rinsed<br />1 Tbsp. chili powder<br />2 tsp. ground cumin<br />1 tsp. oregano… Ground<br />2.5 C. vegetable broth<br />1 jar salsa<br />tortillas/tortilla chips<br />1 tomato… Chopped<br />1.5 C. taco cheese<br />1 sour cream<br /><br /><br />1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute.<br /><br />2. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.<br /><br />3. Stir in salsa. Serve with tortillas or tortilla chips. Garnish as desired.Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-22315866577591082612011-01-01T14:07:00.000-08:002011-11-26T14:08:24.691-08:00Peanut Butter Stir-FrySource: Ditzler Family Recipes<br /><br />2 C. vegetable broth<br />2 Tbsp. soy sauce<br />2 Tbsp. dry cooking wine<br />2 Tbsp. corn starch<br />1 tsp. red pepper flakes<br />1 C. peanut butter<br />1 tsp. Olive Oil<br />2 cloves garlic<br />1 tsp. ground ginger<br />onion… suggested<br />broccoli… suggested<br />carrot… suggested<br />frozen peas… suggested<br />spinach… suggested<br /><br /><br />Veggies, cooked until toothy. Suggestions: onions, broccoli, carrots, peas, spinach, etc.<br /><br />Sauce: Blend Broth, soy sauce, wine, starch, pepper and peanut butter in a large bowl. Blend with wisk until emulsified, set aside.<br /><br />Stir fry garlic and ginger with onions and other hard veggies in olive oil. When all the veggies are cooked, push them to the side of the skillet. Pour sauce into the middle of the skillet. Cook and stir until bubbly, and thick. Thickening will continue as dish cools. Serve on top of linguini or rice noodles.<br /><br />Notes: This recipe is one that I adapted from a neighbor. It is known in my parent's house as Peanut Butter Chicken. It makes a savory-sweet sauce that is pretty popular with picky eaters, like Tim's sister Grace.Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com1tag:blogger.com,1999:blog-1099336361338827889.post-13029899178224209822011-01-01T14:02:00.000-08:002011-11-26T14:06:10.413-08:00Lucious Lentil Soup1 potato… cubed<br />1 bag lentils<br />2 carrots… chopped<br />1 onion… chopped<br />2 stalks celery… chopped<br />0.5 bag quick cooking barley<br />2 Tbsp. Olive Oil<br />garlic<br /><br />If you were unable to find quick cooking barley, soak the barley in boiling water before adding to the soup for about 10-20 minutes.<br /><br />Combine all ingredients in saucepan with about 8 cups of water.<br /><br />Bring to a boil and heat until barley and lentils are tender, adding more water if necessary.<br /><br />Serve with salt, pepper, curry powder, and hot sauce on the table.<br /><br />This makes a HUGE amount of soup. I suggest planning on freezing half.Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-17170820961858278352011-01-01T13:46:00.000-08:002011-11-26T13:58:31.913-08:00Pan roasted Cauliflower and Pesto, with Quinoa0.5 C. quinoa<br />0.5 head cauliflower… cut into tiny florets<br />6 Tbsp. pesto<br />lemon juice<br />Parmesan cheese<br /><br />Cook quinoa according to package directions.<br /><br />Heat a few tablespoons olive oil in a large frying pan over a medium high heat. Cook cauliflower, covered, stirring until browned and beginning to crisp. Toss cooked cauliflower with pesto and a squeeze of lemon. Taste and season (salt and pepper). Top with Parmesan.<br /><br />Serve quinoa on the side, or mix together with the pesto-topped cauliflower.Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-11384734881256904292011-01-01T12:47:00.000-08:002011-11-03T12:48:03.334-07:00Cheesy Mushroom Pizzette4 cremini mushrooms, thinly sliced<br />
2 shallots, sliced<br />
2tbs ricotta cheese<br />
2 english muffins, toasted<br />
1 medium tomatoe, sliced<br />
1/2c shredded mozzarella cheese<br />
<br />
Cook mushrooms and shallots in a skillet coated with nonstick spray until tender, about 5 minutes. Spread ricotta cheese over each slice of english muffin. Top with tomato slice. Spoon mushroom mix over top and sprinkle with mozzarella cheese. Broil until cheese is bubbly.Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-58251410468711981152011-01-01T12:41:00.000-08:002011-11-03T13:00:57.091-07:00Red Pepper Soup with Grilled Cheese SandwichesFor Soup:<br />
2 large red bell peppers, chopped<br />
2tbs olive oil<br />
2c <span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">vegetarian chicken-flavored broth</span></span><br />
1 can diced tomatoes<br />
1/4c chopped fresh basil<br />
<br />
Sauté bell pepper in oil in saucepan until tender. Add broth and tomatoes. puree in food processor. Sprinkle with basil.<br />
<br />
For Sandwiches:<br />
2 slices wheat bread<br />
2 cheese slices of choice<br />
mayonaise<br />
<br />
Place cheese between bread slices. Coat outside of each bread slice with a thin layer of mayonaise; this helps bread brown without burning. Cook on each side over medium heat on a skillet until cheese is melted. Repeat for number of desired sandwiches. Serve with soup.Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-51393364513297766982011-01-01T12:35:00.000-08:002011-11-03T13:01:19.630-07:00Bok Choy with Mushrooms & Noodles2c sliced bok choy<br />
1lb small shiitake mushroom caps<br />
2tbs olive oil<br />
1lb angel hair pasta<br />
1/4c <span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">vegetarian chicken-flavored broth</span></span><br />
2tbs soy sauce<br />
1/4c sliced scallions<br />
<br />
Cook pasta according to directions on box. Meanwhile, cook bok choy and mushrooms in oil in skillet until tender, about 5 minutes. Add drained pasta, broth, and soy sauce to skillet; heat through. Sprinkle with scallions and serve.Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-76916122350626275682011-01-01T12:16:00.000-08:002011-11-03T12:17:11.144-07:00Onion & Mozzarella Salad1/2c sliced red onion<br />
1 small lemon<br />
1qt chopped romain lettuce<br />
2c baby arugula<br />
1c halved cherry tomatoes<br />
4 sliced basil leaves<br />
1/2c fresh mozzarella, cubed<br />
2 tbs balsamic vinegar<br />
2 tbs olive oil<br />
salt & pepper<br />
<br />
Soak onion slices in lemon in a small bowl. Combine lettuce, arugula, tomatoes, and mozzarella in a large bowl. Add onions. Sprinkle with vinegar, oil, basil, salt, and pepper and toss before serving.Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-37856708420782578392011-01-01T12:05:00.000-08:002011-11-03T12:05:25.226-07:00Guacamole WrapFor Guacamole:<br />
4 ripe Avocados, peeled & diced<br />
2 Roma Tomatoes, diced<br />
1 small Onion, diced<br />
1/2 a Lemon<br />
Garlic Salt<br />
Salt & Pepper<br />
<br />
For Wraps:<br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 </span><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">spinach flavored tortilla wraps or flour tortillas</span></span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">lettuce</span>, shredded</span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup</span> shredded <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">monterey jack cheese</span></span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">jicama, peeled and cut into thin strips</span></span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 cup</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">alfalfa sprouts</span></span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup</span> fresh <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">cilantro</span>, chopped</span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 </span><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">jalapeno pepper</span>, seeded and chopped</span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 </span><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">scallions</span>, chopped</span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">black olives</span>, chopped</span><br style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 cup</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">picante sauce</span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br /></span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Make Guacamole: </span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mash avocados. Squeeze lemon half into avocado and mix well. Add tomatoes and onion and mix. Season to taste with garlic salt, salt, and pepper.</span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br /></span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; line-height: 24px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Assemble Wraps:</span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; line-height: 24px;">Arrange tortillas on a work surface. </span><span class="Apple-style-span" style="background-color: white; line-height: 24px; text-align: left;">Spread guacamole over one side of tortilla. Cover with remaining ingredients, except picante sauce. </span><span class="Apple-style-span" style="background-color: white; line-height: 24px; text-align: left;">Fold tortillas, enclosing mixture to make a packet. Serve with picante sauce.</span></span>Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-38649101697980631832011-01-01T12:00:00.000-08:002011-12-08T20:48:39.901-08:00Chinese Stir Fry with Brown Fried Rice<span style="font-size: large;">Chinese Stir Fry</span><br />
<br />
This is the "catch all" recipe for week 2 so just toss whatever veggies you have on hand in here. <br />
<br />
<u>Ingredients: </u><br />
<i>Vegetables: </i> <br />
3-4 cups Vegetables (use whatever you have remaining), chopped (it's important to try and keep the veggies thin and keep the thinness uniform)<br />
2 cloves garlic, minced <br />
2/3 cup vegetable stock (heated)<br />
1 tbsp soy sauce<br />
1 tbsp cornstarch (dissolved in 1 tbsp cold water)<br />
<br />
<i>rice:</i><br />
2 cloves garlic, minced <br />
1 tbsp vegetable, peanut or light sesame oil<br />
1 cup (uncooked) brown rice<br />
1 large egg & 1 egg white (<b>both scrambled</b>)<br />
4 large scallions, chopped<br />
1 tomato, chopped<br />
2 tsp soy sauce (or to taste)<br />
<br />
<u>Directions</u>:<br />
1. Begin to cook the rice according to the package.<br />
2. Put 2 tablespoons oil to a wok or large pan. When hot, add in your garlic. Saute for 30 seconds and remove. Add in your onions. Cook until glossy and brighter white (1-2 minutes). Continue to add the vegetables in order of how long they take to cook (ex: peppers take longer than mushrooms so peppers go first). If you can't tell - toss them in whatever order, you won't hurt anything. Add the garlic about about 1/3 cup of stock. Cook about 2-3 minutes more then add the remaining stock, soy sauce, and cornstarch. Continue cooking until the vegetables look like they have a slight sauce to them. Turn down the heat and cover. Keep warm (stir them around to ensure they don't burn).<br />
3. In another pan, add the scallions, tomatoes and garlic for the rice. Saute about 1 minute. Add in the cooked rice. Stir in soy sauce. Stir & cook for a few minutes to mix and let the flavors meld. Add the cooked egg. Adjust soy sauce to taste and mix, cooking about 1 more minute. <br />
4. Then, in a bowl, scoop in some rice and top with your vegetables!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1099336361338827889.post-38983800724746924142011-01-01T11:56:00.000-08:002011-11-03T11:56:32.086-07:00Simple Spaghetti<span class="Apple-style-span" style="font-family: inherit;">1lb Spaghetti</span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">1 can Diced Tomatoes with Basil, Garlic & Oregano, drained</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">1 8oz can of Tomato Sauce</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Italian Seasoning</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Cook spaghetti according to directions on box. Meanwhile, combine tomato sauce and diced tomatoes in a saucepan and simmer over med-low heat until heated through. Season with italian seasoning. Serve over drained spaghetti.</span></span>Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-53284394413460246812011-01-01T11:51:00.000-08:002011-11-03T13:26:41.870-07:00Artichoke, Diced Tomato, & Mushroom Pasta1 can Artichoke Hearts, drained and quartered<br />
1 can Diced Tomatoes with Basil, Garlic & Oregano, drained<br />
1 can Mushrooms, drained<br />
Olive oil<br />
3 cloves Garlic, minced<br />
1lb pasta of choice<br />
Italian Seasoning<br />
Parmesan Cheese<br />
<br />
Cook pasta according to directions on box. Meanwhile, sauté garlic in olive oil in a skillet pan. When tender, add in mushrooms, diced tomatoes, and artichoke hearts. Continue sautéing on medium until everything is hot. You can add some italian seasoning to taste. Drain pasta and return to pot and coat with olive oil. Pour in your sautéed veggies and serve topped with parmesan cheese.Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-14399067505973440712011-01-01T11:42:00.000-08:002011-11-26T11:44:51.912-08:00Pasta FagioliOlive Oil<br />1 onion<br />2 stalks celery<br />2 cloves garlic<br />2 cans cannellini beans<br />1 can diced tomatoes<br />salt<br />black pepper<br />basil<br />oregano<br />marjoram<br />thyme<br />bay leaf<br />pasta… bowtie<br />red pepper flakes<br />parmesan cheese<br /><br /><br />Brown onion, celery and garlic in olive oil.<br /><br />Add beans and accompanying water, bring to a boil.<br /><br />Add tomato, parsley, spices and a few extra cans of water.<br /><br />Add pasta and cook until soft.<br /><br />Just before serving, drizzle top with olive oil.<br /><br />Ladle into bowls and top with grated cheese and crushed red pepper if desired.Katehttp://www.blogger.com/profile/12222782878802361481noreply@blogger.com0tag:blogger.com,1999:blog-1099336361338827889.post-85473767788490875882011-01-01T11:29:00.000-08:002011-11-03T11:32:31.449-07:00Broccoli & Noodles<br />
<div class="MsoNormal" style="background-color: white;">
<span class="Apple-style-span" style="font-family: inherit;">1 lb frozen bag broccoli florets<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white;">
<span class="Apple-style-span" style="font-family: inherit;">1 lb noodles<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white;">
<span class="Apple-style-span" style="font-family: inherit;">5 reg size garlic cloves<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white;">
<span class="Apple-style-span" style="font-family: inherit;">¼ c Olive oil<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white;">
<span class="Apple-style-span" style="font-family: inherit;">¾ C Italian cheese<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white;">
<span class="Apple-style-span" style="font-family: inherit;">Salt and pepper to taste<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white;">
<br /></div>
<div class="MsoNormal" style="background-color: white;">
<span class="Apple-style-span" style="font-family: inherit;">Sauté olive oil and cloves until tender but don’t burn. Add salt and pepper. Let stand while cooking the rest of items. Cook broccoli and noodles according to directions. Drain broccoli and strain out most of the water from noodles but leave a little for the mixture. Combine all ingredients and add cheese. Mix well and serve.</span></div>Mismikadohttp://www.blogger.com/profile/08916889581112274719noreply@blogger.com0