Monday, January 12, 2009
Thursday, January 8, 2009
you will need:
- 3 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
- 2 (14-ounce) cans chicken broth (or vegetable for vegetarian style)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 teaspoon red pepper flakes
- 1/2 cup pastina pasta (or any other small pasta - I use Ditalini)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
-4 cups chicken brother (sub vegetable broth to make this one vegetarian)
-1 can Cannellini beans, drained
-1/2 cup shredded FRESH basil
-1/4 tsp salt
-2/3 cup shredded parmesan cheese
-1 (9 oz) package of any fresh cheese-filled tortellini, uncooked (I use DiGiorno mozzerella-garlic)
-1 cup chopped tomatoes (fresh or canned)
-2 tbspns balsamic vinegar
-2 cloves garlic
1. Sautee garlic in olive oil in the bottom of a pot large enough to cook the soup in.
2. Add broth and bring to a boil, then add tortellini and cook 5-6 minutes.
3. Stir in tomatoes and beans. Reduce heat and simmer for 10 minutes.
4. In a small bowl, stir basil, parmesan, salt, and vinegar together. Add to soup once it has been removed from heat.
Tuesday, January 6, 2009
-1 diced red bell pepper
-1 diced onion
-4 stalks diced celery
-2-4 minced cloves of garlic
-1 can of corn
-1 8oz carton of low fat sour cream
-1 can of cream of celery
1.Sautee onion, garlic, red pepper, and celery in olive oil and italian dressing packet until all vegetables are soft (about 5 minutes)
2.Add entire cans of corn and peas, along with cream of celery and the sour cream. mix thoroughly, and place in a 9x12 casserole dish.
3.Melt butter in a pan and stir in crushed ritz crackers. Pour evenly over the top of the casserole.
You will need:
-2/3 cup soy sauce
-1/2 cup chicken broth (or vegetable for vegetarian style)
-1/3 cup rice wine vinegar
-3 tablespoons sugar
-1 tablespoon sesame oil
-1/4 tsp pepper
-2 tablespoons cooking oil
-2 cloves garlic
-1 tablespoon minced fresh ginger
-2 tablespoons cornstarch dissolved in 1/4 cup water
1. Saute garlic and ginger in cooking oil.
2. Add all other ingredients except for cornstarch/water mixture. Bring to a boil.
3. Add cornstarch/water mixture and reduce heat and simmer until thickened.
-2 tablespoons olive oil
-3 cloves garlic
-2 leeks (white part only)
-1-2 cups diced smoked turkey sausage (not as greasy as regular sausage, tastes better)
-one 32 oz container of chicken broth
-one can diced tomatoes
-2 medium parsnips (or carrots) peeled and diced
-1/2 sweet potato peeled and diced
1. Sautee onion, garlic, leeks, parsnips, and sweet potato in olive oil until softened.
2. Add sausage, sautee for 3-4 minutes.
3. Add chicken broth and tomatoes, bring to a boil, and reduce heat and simmer for at least 45 minutes or more.
-one bell pepper (any color)
-one package Morning Star Farm brand "grillers" or Quorn brand is also very good. This product resembles ground beef and is usually in the frozen section.
-one tablespoon taco seasoning
-roughly 2 cups salsa of choice
-one cup corn or mexicorn*
-one cup black beans*
also, you will need any choice of toppings and soft taco shells.
1. In a very large skillet, Sautee onion and bell pepper over medium heat until soft (4-5 min)
2. Add entire bag of 'grillers' cook until heated (about 2-3 min).
3. Add taco seasoning, salsa, corn, and black beans. Stir until everything is blended, and heated throughly (2-3 min).
4. Fill taco shells with taco mixture, and top with anything! I like cheese, lettuce, sour cream, and jalopenos.