Pasta e Fagioli
February 5, 2008
Ingredients:
- 2 cups small pasta
- 1 tsp each dried basil, oregano, rosemary
- 1 tbsp olive oil
- cloves garlic, chopped
- 1 28-ounce can plum tomatoes, chopped
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1 19-ounce can kidney beans, drained and rinsed
- 1 19-ounce can chickpeas, drained and rinsed
- 1/2 tsp crushed hot pepper flakes
- salt and pepper
- 2 tbsp grated Parmesan cheese
Directions:
Cook pasta until tender but firm, drain. Heat oil over medium heat; cook onions, garlic, carrots and hot pepper flakes until tender. Add basil, rosemary, oregano and tomatoes bring to a boil. Add beans, chickpeas and cooked pasta; mix gently and simmer for 2 minutes. Season with salt and pepper to taste, top individual bowls with Parmesan cheese.
Makes 1 1/4 cup servings.
Fettuccine and Peas Alfredo
February 5, 2008
Ingredients:
- 1 lb. fettuccine (plain, spinach flavored, or mixed for extra color)
- 2 cups shallots, diced
- 1 T. olive oil
- 1 lb. fresh peas, or frozen peas, thawed
- 2 T. garlic, minced
- 1 recipe Non-Dairy Alfredo Sauce
- 1/4 cup freshly chopped parsley
- salt and freshly ground black pepper, to taste
Directions:
Cook the fettuccine in a large pot of boiling water, for 8-10 minutes or until al dente. Drain well, return the cooked fettuccine to the pot, and set aside. Meanwhile, in a large non-stick skillet, saute the shallots in olive oil, for 5 minutes or until soft. Add the peas and garlic and saute an additional 2 minutes. Add the pea mixture and Non-Dairy Alfredo Sauce to the cooked fettuccine and toss well to combine. Season to taste with salt and freshly ground black pepper. Transfer the pasta to a large bowl or platter for service.
Serves 8
Spiced Corn and Rice Pilaf
February 5, 2008
From Eating Well magazine, Summer 2004
Ingredients:
- 2 tsp olive oil
- 1/4 cup finely chopped onion
- 1 3-inch cinnamon stick
- 3/4 tsp cumin seeds
- 1/4 tsp ground cardamom
- 1 cup brown basmati or long-grain brown rice
- 2 3/4 cup chicken or vegetable broth
- 2 Tbsp hulled pumpkin seeds
- 1 cup corn kernels
- 1/4 tsp salt
Directions:
- Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until lightly browned, about 3 minutes. Add cinnamon stick, cumin seeds, cardamom, salt and rice, stirring often, until spices are fragrant, about 1 minute.
- Stir in broth and bring to a boil. Reduce heat to low; cover and simmer until the liquid is absorbed and the rice is tender, 35 to 40 minutes.
- When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes. Remove the cinnamon stick. Fluff pilaf with a fork and fold in the pumpkin seeds.
Makes 8 servings, 1/2 cup each. Per serving – 131 calories, 4 g fat (1 g sat.), 22 g carbohydrates, 4g protein.
North African Spiced Carrots
February 5, 2008
From Eating Well magazine, Fall 2004
Ingredients:
- 1 Tbsp olive oil
- 4 cloves garlic minced
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 cups sliced carrots (4 medium-large)
- 1 cup water
- 3 tbsp lemon juice (juice from one lemon)
- 1/8 tsp salt or to taste
- 1/4 cup chopped fresh parsley
Directions:
Heat oil in a large non-stick skillet over medium heat. Add garlic, paprika, cumin, and coriander, cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt;bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 – 7 minutes. Uncover and simmer, stirring often, until just tender and the liquid is syrupy, 2 – 4 minutes. Stir in parsley and serve.
Makes 6 servings, 1/2 cup each. Per serving – 51 calories, 3 g fat (0 sat), 7 g carbohydrate, 1 g protein.
Indian-Flavored Vegetable Stew
February 5, 2008
From Eating Well magazine, Winter 2003
Ingredients:
- 1 Tbsp olive oil
- 3 large onions, coarsely chopped
- 1 tsp cumin seed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/8 tsp cayenne pepper
- 1 pound sweet potatoes, peeled and cut into 1 inch chunks
- 1 1/2 cups water
- 1/2 tsp salt
- 1 19-ounce can chickpeas, rinsed
- 1 14 1/2-ounce can crushed tomatoes
- 1 pound peeled baby carrots
- 1/4 cup fresh chopped cilantro
- 3/4 cup plain yogurt
Directions:
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stir in, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom, and cayenne; cook, stirring until fragrant, 30 to 60 seconds. Add sweet potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
- Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer, partially covered, stirring occasionally and adding ½ cup water, if needed, until sweet potatoes and carrots are tender. Stir in cilantro. Serve over brown rice and top with yogurt.
Sweet Potato Stew
February 5, 2008
From Prevention Magazine, January 2002
Ingredients:
- 1 1/2 cup cooked brown rice
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 2 red peppers, cut into 1″ chunks
- 1 large onion, chopped
- 1 Tbsp chopped fresh ginger
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper
- 4 cups vegetable broth
- 2 large sweet potatoes, peeled and cut into 1″ chunks
- 1/2 cup natural peanut butter
- 1 cup boiling water
- 1/3 cup tomato paste
- 1 10-oz can chickpeas rinsed and drained
- 1 10-oz ounce bag spinach chopped
Directions:
- Prepare the rice. Meanwhile heat the oil in a large soup pot over med-high heat. Add garlic, and onion, Cook for 3 minutes. Add the ginger, allspice, and cayenne. Cook for 1 minute more.
- Add the broth and sweet potatoes, and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
- In a bowl, whisk the peanut butter and water. Add to the sweet potato stew along with the tomato paste, chickpeas, and spinach. Cook for 10 minutes or until heated through. Serve over rice.
Slow-Cooker Vegetable Chili
February 4, 2008
From Better Homes and Gardens Online
Ingredients:
- 1 medium zucchini, cut into 1/2-inch pieces (1-1/2 cups)
- 1 medium green sweet pepper, coarsely chopped (1 cup)
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped celery
- 2 cloves garlic, minced
- 2 to 3 teaspoons chili powder
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon ground cumin
- 2 14-1/2-ounce cans stewed tomatoes
- 1 17-ounce can whole kernel corn
- 1 15-ounce can black beans, rinsed and drained
- 1 8-ounce jar salsa
Directions:
1. In a 3-1/2- or 4-quart crockery cooker combine zucchini, green sweet pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in undrained tomatoes, undrained corn, drained beans, and salsa. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Red Wine Vegetable Broth with Carmelized Squash
February 4, 2008
From Vegetarian Times magazine, October 2001
Ingredients:
- 3 Tbsp cold pressed olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup dry cooking sherry
- 1 cup dry red wine
- 8 cups low-sodium vegetable broth (I used McCormick all-vegetable bouillon cubes; they are MSG free)
- 2 bay leaves
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh sage
- 1 medium butternut or acorn squash, peeled and diced
- 1 Tbsp brown sugar
Directions:
- In a large pot, heat I tbsp. olive oil over medium-high heat. Add onion and garlic and cook, stirring often, about 2 minutes. Add sherry and wine and cook over high heat until about ? cup of liquid remains, 8-10 minutes. Add broth, bay leaves, and chopped herbs. Reduce heat to medium and cook, stirring occasionally, 30 minutes. Season with salt and pepper to taste. Reduce heat.
- In large skillet, heat remaining 2 tbsp. Oil over medium-high heat. Add squash and cook, without stirring, until brown, 3-4 minutes. Add brown sugar and toss to coat. Season with salt and pepper and remove from heat.
- Return broth to a boil and add squash. Reduce heat and simmer until squash is tender, about 5 minutes. Serve hot.
Classic Fresh Tomato Sauce with Red Wine
February 4, 2008
From Ottawa Citizen – September 19, 2001
Ingredients:
- 12 Plum Tomatoes
- 1/4 cup water
- 1 clove garlic, crushed
- 2 small onions, chopped
- 1 cup red wine
- 2 tablespoons chopped oregano or basil
- Cracked black pepper and salt
Directions:
- Bring a large pot of water to a boil and add tomatoes. Cook for 1 minute. Drain, peel the skins and chop tomatoes, reserving any liquid.
- Heat about half the water in a frying pan or medium size saucepot over medium to high heat. Add the garlic and onion and cook 4 minutes until soft. Add more water if the pan dries out.
- Add tomatoes, wine, herbs, pepper and salt and bring to a boil. Allow the sauce to simmer for about half an hour.
Preparation time: about 45 minutes. Makes a few cups, depending on the size of the tomatoes.
Summer Harvest Chowder
February 4, 2008
From rebar modernfood cookbook
Ingredients:
- 8 cups vegetable stock
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 tsp salt
- 6 garlic cloves, minced
- 1/2 tsp pepper
- 1 tsp dried oregano
- 4 small red potatoes, diced
- 3 jalapeno peppers, diced
- 2 red peppers, diced
- 4 cups corn fresh or frozen (about 7 or 8 ears of corn)
- 3 ripe tomatoes, seeded and diced
- 1/4 cup chopped cilantro
- fresh lime juice to taste
- 1/2 cup chopped basil
Directions:
- Heat olive oil or butter in a soup pot and saute onion with 1 tsp salt, until soft and golden. Add garlic,cracked pepper, oregano and half of the basil; saute 5 minutes. Stir in potatoes, jalapenos, red pepper, corn and remaining salt. Saute briefly, then add stock to cover and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Add tomatoes, remaining basil and cilantro. Heat through, season to taste and serve.
Serves 8
