5 Bean Soup
1/2 cup navy beans, dried
1/2 cup lima beans, white dried
1/2 cup chick peas, dried
1/2 cup red beans, dried
1/2 cup black beans, dried
3 1/2 cups water or vegetable stock
salt
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons dry sherry
3 cloves garlic, minced
1 green bell pepper, cored, sliced
1 carrot, diced
1 celery, diced
1 1/2 teaspoons cumin, ground
1 teaspoon coriander seeds, coarsely ground
1 teaspoon orange peel, grated
1/4 teaspoon freshly ground pepper
1/2 teaspoon red pepper flakes
rice freshly cooked
sour cream or yogurt
cilantro fresh, chopped
Rinse and sort beans. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add 3 1/2 cups water. Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1 1/2 hours. Season to taste with salt. Heat oil in heavy skillet over low heat. Add onion, sherry and garlic. Cover and cook until onion is soft, stirring occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and coriander. Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired. Place rice in bowls. Spoon soup over. Top each with dollop of sour cream or yogurt. Garnish with chopped cilantro and serve. Makes 6 servings.
Acorn Squash for 2
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar
Preheat oven to 350.
Turn acorn squash upside down onto a cookie sheet.
Bake in a 350 oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
Place butter and brown sugar into the squash, and place remaining squash over the other piece.
Place squash in a baking dish (so the squash won't slide around too much) while baking.
Place squash in the 350 oven and bake another 30 minutes.
Addictive Sweet Potato Burritos
2 1/2 tsp veg. Oil
1 onion
3 1/4 cloves minced garlic
5c. Cooked kidney beans
1 2/3 c. Water
2 Tbsp + 1 1/2 tsp chili powder
1 3/4 tsp ground cumin
1 Tbsp + 1/4 tsp prepared mustard
1/8 tsp cayenne
2 Tbsp + 1 1/2 tsp soy sauce
3 1/3 c. Mashed sweet potatoes
10 flour tortillas
7 oz. Shredded cheddar
Heat oven to 350°F, heat oil in skillet, saute onion and garlic until soft, add beans, mash and stir. Add water and heat until warm. Remove from heat and stir in chili powder, cumin, mustard, cayenne, and soy sauce. Divide bean mix and sweet potatoes between tortillas. Top with cheese, fold, and bake for 12 min. Serve with sour cream, green onion, and salsa.
African Peanut Soup
1 T. vegetable oil
1 wholegarlic clove, chopped
1/3 cuptomato paste
2/3 cupcreamy peanut butter
1/8 tsp. cayenne
4 cups vegetable broth
In a saucepan heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden, about 1 minute. Add tomato paste, peanut butter, cayenne, and ¼ cup broth and stir until smooth. Stir in remaining 3 ¾ cups broth and simmer, covered, stirring occasionally, 10 minutes. Simmer soup, uncovered, 10 minutes, or until oil floats to the surface, and skim oil.
Alfredo Sauce
8 oz. cream cheese, cut into 1" cubes
3/4 cupgrated parmesan cheese
1/2 cupbutter
1/2 cupcream
Combine it all in a large saucepan, over low heat, stir constantly until smooth.
Pour over pre-cooked pasta.
All-Bean Chili
1 onion, chopped
1 green bell pepper, diced
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon dried oregano
2 cups canned into or kidney beans, rinsed and drained
1/2 cup water
1/4 teaspoon salt
Fresh cilantro, chopped
In a nonstick skillet, sauté onion, green pepper and garlic in
olive oil over medium heat until soft, about 5 minutes. Add
cumin, chili powder and oregano; cook 1 minute. Add beans,
water and salt, and cook another 15 minutes.
Serve garnished with cilantro.
Aloo Gobi
Makes 4 servings
3 tbsp canola or vegetable oil
½ tsp black mustard seeds
½ medium onion, finely chopped
½ lb potatoes, peeled and cut into cubes
¼ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
11/2 tsp garam masala
4 tomatoes, chopped
1 large cauliflower, cut into bite sized florets
¾ inch piece of ginger
1 tsp sugar
Salt to taste
Heat the oil in a deep heavy bottomed sauté pan over a low flame. Add the mustard seeds, covering the pan and wait for the seeds to pop, about 3 minutes. Add the onion and potatoes and fry until lightly browned, about 5 minutes.
Add turmeric, cumin, coriander and garam masala and fry for several seconds. Stirring well to combine. Add tomatoes and stir well to combine spices. Add cauliflower, ginger, sugar and ½ cup water and stir well.
Increase the heat to medium and bring to a boil. Reduce heat, cover and simmer 15 minutes or until the vegetables are teder. Season with salt. If the sauce is too runny, simmer another 2 minutes
Amy's Cafe Vegetarian Chili
1/4 cup olive oil
2 small onions
1 tablespoon minced garlic
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup roasted red pepper
1 tablespoon ground cumin
1 tablespoon chili powder
Pinch of cayenne pepper
4 cups chili sauce
3 cups canned chili beans
1 cup canned kidney beans
3 cups fresh mixed vegetables (French-cut beans, onions, broccoli, sliced mushrooms, bell peppers, corn)
In large, heavy-bottom pot, heat oil. Add onions and saute with garlic, parsley, oregano, basil, red pepper. Saute until tender 5 to 10 minutes. Add cumin, chili powder, cayenne pepper, chili sauce and beans. Heat through.
While bean mixture cooks, put mixed vegetables in medium size pot. Add enough water to cover vegetables. Bring to simmer over medium heat until vegetables are almost tender, 10 to 15 minutes, adding vegetables with longest cooking times first.
Add the vegetable mixture to the bean mixture and bring to boil. Reduce heat and simmer 15 minutes.
Makes 6 to 8 servings.
Apple Juice Dressing
2 Tablespoons olive oil
1 Teaspoon onion powder
1 Teaspoon Basil
Salt and pepper to taste
1/2 cup unsweetened apple juice
2 Tablespoons apple cider vinegar
Combine all ingredients and refrigerate for several hours until
ingredients blend. Can also be used as a marinade
Apple 'N Honey Glaze
1 cup applesauce
1/3 cup honey
1/4 cup firmly packed brown sugar
2 teaspoons dry mustard
1 teaspoon ground cardamom
1 teaspoon ground coriander
Combine applesauce, honey, brown sugar, dry mustard, cardamom and coriander; stir well.
Spoon over savory dishes during last 30 minutes of cooking.
Makes about 1 1/2 cups.
Apple Walnut Coffee Cake
Streusel topping:
1 cup walnuts, chopped
2/3 cup flour
1/4 cup packed brown sugar
4 tablespoons butter or margarine, not softened
1 teaspoon cinnamon
Cake:
3 medium Delicious apples
sugar
1 cup margarine or butter, softened
1 16-oz container sour cream
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons vanilla
4 large eggs
Prepare streusel topping by combining the ingredients in a small bowl and kneading, with your hands, into large chunks. Set aside. Peel and slice apples, then toss in a small bowl with 2 tablespoons of sugar. Set aside. Grease 10"x14" roasting pan. Preheat oven to 350F. In a large bowl, beat butter with 1 1/2 cups of sugar (use medium speed) until light and fluffy. Add sour cream and all remaining ingredients, then beat at low speed until product is well-blended. Beat at medium speed for one minute. Spread batter in the pan. Arrange apple slices on top, making sure to place them right to the edges of the pan, so the batter won't rise up to cover them. Sprinkle with streusel topping and bake for 45-50 minutes until cake pulls away from the sides of the pan. Cool for at least 10 minutes before serving.
APPLESAUCE SAUERKRAUT
4 cups sauerkraut -- rinsed, drained
2 cups applesauce
1/2 teaspoon caraway seeds
1 tablespoon butter
Combine all ingredients. Place in a greased 3 1/2-quart crock pot. Cover and cook on HIGH for 2 to 3 hours. This recipe yields 6 servings.
Apricot Glazed Carrots
6 cups carrots cut julienne style
1 tsp. salt
1/3 cup apricot preserves
1 tsp. lemon juice
Place carrots in a saucepan and add enough water to cover. Bring to a boil and then reduce heat and simmer until carrots are tender. Drain water and add salt, apricot preserves and lemon juice. Stir over low heat until mixed through.
Armenian-Style Potato Dish
1/8 cup peanut oil
4 1/2 cups raw diced potatoes
4 tablespoons tomato paste or puree
1/2 cup water
1 teaspoon salt
1 teaspoon paprika
1 small onion, chopped fine
1 tablespoon dry minced parsley
Mix all together and place in a greased casserole dish. Bake for 1 hour at 350 degrees or until potatoes are tender and top is golden brown.
Artichoke Hearts(carcoifini marinati)
2 quarts of water
1 lb small artichokes
juice of 6 lemons
1 tbs salt
2 cups emulsified vinaigrette
Prepare water bath with about 2 quarts of water and juice of 3 lemons. Cut bottom stems from artichokes. Cut tops off, leaving artichokes 1 to 1 1/2 inches long. With paring knife cut away dark out leaves, leaving light green heart. Place immediately into lemon bath. Bring 2 quarts water, remaining lemon juice and salt to boil. Place trimmed artichokes in boiling water and cook until tender, about 10min. Drain. Cool and set aside. Cover artichokes with vinaigrette and marinate several hours. Makes 10-12 servings
Arugula Salad with Blood Oranges
1/2 cup pine nuts
4 or 5 blood oranges
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/3 cup blood orange juice
1/4 teaspoon salt
1/4 cup canola oil
1/3 cup extra virgin olive oil
5 ounces baby arugula
1/3 cup crumbled Gorgonzola cheese
Toast the pine nuts until they are golden by placing on a cookie sheet and baking in a preheated 325 degree oven for 5 to 10 minutes. You can also do this step in a skillet, but watch very carefully as nuts burn easily. Juice 2 of the blood oranges. You need 1/3 cup juice, so squeeze a third orange if necessary. Make the vinaigrette by combining the vinegar, mustard, orange juice, salt, and oils in a jar and shaking vigorously to combine. Taste and adjust tartness to your liking. Peel the remaining blood oranges and slice crosswise into thin rounds. Cut each round in half. Place the arugula in a large salad bowl and toss with just enough dressing to coat the leaves. Divide the greens between 4 or 6 chilled salad plates. Arrange the blood orange slices, pine nuts, and Gorgonzola on each salad. Drizzle with a bit more vinaigrette and serve immediately.
Makes 4 to 6 servings.
Ashleys Vegetarian Chili
1 lg. yellow onion
3 cloves of garlic
2 stalks of celery
2 large carrots
2 small green zucchini
2 small yellow zucchini
1- 8 oz. package of fresh mushrooms
2 sweet peppers
2-8 jalepenos and/or serrano peppers
2-4 cups of vegetable stock
1 dark beer
1 lg. can of hominey drained
1 can black beans, drained
1 can garbonzo beans, drained
1 can of kidney or pinto beans, drained
2 Tb. of Robust Molassas or
1/4 cup of bittersweet chocolate
2 T. Mexican Oregano
2 T. Chili powder
1 t. Paparika
1 t. Toasted cumin
Kosher salt
Fresh cracked black pepper
A few dashes of wostershire sauce
For Grilled cornbread topped with Roasted Jalapenos and Monterey-jack cheese and toasted pumpkin seeds:
-Use your favorite cornbread recipe. Bake and slice.
-Preheat oven to 450 degrees, or turn on the broiler -Take several jalapenos and place on an increased roasting pan or baking sheet.
-Place in oven for 5 minutes, check and rotate, roast until the skin in a dark color.
-Carefully tear away the pepper's skin.
-Heat a large skillet or grill and place large slices of cornbread on top or heat, top with peeled and roasted peppers, montery-jack cheese, and pumpkin seeds...(I also like sharp cheddar).
-Cook till cheese is melted and NJOY!
Asian Black Bean Sauce
2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup vegetable broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.
ASPARAGUS CASSEROLE
1canasparagus
1 smonion -- chopped potato chips
1canmushroom soup
grated cheese
boiled eggs -- sliced
Lay Asparagus in the bottom of a casserole dish. Combine next 3
ingredients; pour over asparagus. Bake at 325 degrees F, 15 minutes. Top
with grated cheese and sliced, boiled eggs. Return to oven and bake just
until the cheese melts.
Asparagus cheese toasts
One pound of asparagus, ends snapped off and steamed until crisp-tender.
Four toasted pieces of your favorite good quality bread.
Olive oil (I prefer virgin or extra virgin) Garlic powder to taste.
Four slices of either aged cheddar or a really good Swiss cheese.
Brush the toasted bread on both sides with the olive oil and layer on to a cookie sheet or baking sheet. Sprinkle the garlic powder on each slice (unless you have the good fortune to be able to buy olive oil that has been infused with garlic in which case you can skip the powder). Layer the asparagus on top of each toast slice, then layer a slice of cheese on top of the asparagus. Pop under the broiler until the cheese is melted and bubbly, then serve hot. Technically this serves 4, but it often serves only 2 people as they want two toasts each.
Asparagus, New Potato and Chive Frittata
1/2 pound uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 Tbsp chives, fresh, chopped
1 serving cooking spray (5 one second sprays)
1. Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.
2. Preheat broiler.
3. Whisk together eggs, egg substitute, salt, pepper and chives.
4. Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 minutes.
5. Uncover and broil frittata until golden brown, about 2 minutes. Cut into 4 wedges and serve.
Serves - 4
POINTS per serving - 3
Asparagus with Lemon Butter
2 lbs (900 g) fresh asparagus, washed and trimmed
4 Tbs (60 ml) butter
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Steam the asparagus until tender but crisp, about 10 minutes, and plunge into cold water to stop the cooking and set the color. Melt the butter in a small saucepan and stir in the lemon juice, salt, and pepper. Chill the asparagus and pour the lemon butter over them prior to transporting. Serves 8 to 10.
Asparagus with Orange Sauce
2 pounds fresh asparagus, trimmed
1/3 cup orange juice
1 Tbsp. grated orange zest
1/4 cup butter
1/4 tsp. salt
Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve.
Asparagus with Parmesan
1 1/2 - 2 lbs (675 - 900 g) fresh asparagus, trimmed
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) freshly grated Parmesan cheese
Boil or steam the asparagus until tender but still a little undercooked. Plunge into ice water and drain. Place the asparagus in a lightly greased baking dish and dot with the butter. Season with salt and pepper and top with the Parmesan. Bake in a preheated 450F (230C) oven just until the Parmesan begins to turn light brown, about 10 to 12 minutes. Serves 4 to 6.
Asparagus Ratatouille
2 zucchinis, sliced
8 stalks tender asparagus, cut in 2" pieces
1 onion, cut in half rings
10 cloves garlic, minced
3 Tbsp. ghee or EV olive oil
1 28 oz. can tomatoes
1 tsp. Italian herbs
1/2 tsp. black pepper
1/4 tsp. Mrs. Dash
Parmesan cheese topping
Saute zucchini, asparagus, onion and garlic in ghee or oil. Cook until veggies become tender. Add tomatoes and herbs. Top with parmesian before serving.