NFP….March 2013

23 Apr

I would say that this class was about egg alternatives.  We had a savory option and one that could be used for baking.  In short, if you are wanting to bake, use the “flax eggs” method; for a breaded item, dredge with Vegenaise!  These two revelations have changed our world over here!  I will explain more below.

Flax Eggs (for ONE egg….)

  • 1 Tbsp Ground Flax (if possible, it is best to grind your own for each use because the oil is very sensitive and can turn rancid if let sitting unused for too long)
  • 3 Tbsp boiling water

Combine and whisk thoroughly.  Let it sit for 5-10 minutes (in the refrigerator will quicken the process as well).  The end result is very much like beaten eggs!  Amazing.

Quinoa & Veggie Patties

  • 2 cups prepared Quinoa
  • 1 cup prepared veggies of choice, finely chopped (spinach or kale, mushrooms, zucchini, corn…ANYTHING you want to use)
  • 4 flax eggs
  • 1 cup cereal crumbs
  • 1/2 cup veggie parmesan cheese (the powdery kind) *optional*

Preheat oven to 450°F and prepare a cookie sheet with a piece of parchment paper (to prevent sticking).  You could also pan-fry these in some olive oil but we found this method to bee too oily to suit us.  Combine all of the ingredients in a mixing bowl.  You want the mixture to be moist enough to stay together but not be soggy.  If you find it is too “wet”, add a bit more breadcrumbs until you get the right texture.  Form them into balls, place on the cookie sheet and gently press with your palm to flatten them slightly.  Bake for 10-15 minutes until they are golden, turning once if you would like.  Cooking time somewhat depends on how large you make your patties.  Since we aren’t really using eggs, there is no harm done if you “undercook” it.  It just might fall apart and that would just be a bummer.

“Fried” Tofu Nuggets (Slabs, really) These are great over a stir-fry or pasta or even just as a nugget on their own.  We have also used the cubed tofu….we call it “Popcorn Tofu”!

  • 1 package EXTRA FIRM tofu
  • 1 cup of Veganaise (more or less.  honestly, i never measure this)
  • 1.5 cups cereal crumbs or GF bread crumbs of choice (we use a Rice Chex type cereal)
  • Kosher Salt & Black Pepper to taste

Pre-heat oven to 450°F.  Prepare the tofu and cereal crumbs (see below).  Set aside a bowl with the Veganaise and another with the cereal crumbs.  Coat each piece of tufu with the Veganaise and then coat with the cereal crumbs.  Place the pieces on a greased cookie sheet and bake for 15 minutes, turn once, and bake for another 15 minutes or until desired crispyness and golden in color.

Prepare your tofu- drain the water from the package and wrap the tofu in towels or paper towels.  Squeeze gently to extract what water you can (while not crushing it like The Hulk) and then wrap in towels or paper towels, set a heavy object on top to press more liquid out and let it sit while you prepare your cereal crumbs.

Prepare your cereal crumbs- place cereal and seasonings of choice (salt, pepper, sesame seeds, curry, etc.) into a blender or food processor (we use our Ninja) and pulse until you reach your desired crumb consistency.  I have found that approximately 3 cups of un-crushed cereal makes about 1-1.5 cups of crumbs.

PLEASE….EXPERIMENT with what type of cereal crumbs you use (we love some “Enviro Kids Amazon Flakes” right now.  It’s like frosted flakes but not “bad”.)  Experiment with seasonings.  Experiment with your vegetable choices and even how much you use in the patties.  Let us know what works for you!

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NFP….Feb 2013

26 Mar

Apple Cider Vinegar Shots, Artichoke Sauce and Beans & Greens Soup!  It was a hit!

Apple Cider Vinegar Shots

  • 1 oz. Braggs Unfiltered Apple Cider Vinegar
  • 3 oz. good quality H2O
  • 1 tbsp. honey (if needed)

Take 1-3 times per day.

Artichoke Sauce over Spaghetti Squashartichoke sauce

  • 1 medium Spaghetti Squash* cut in half and coat with Olive oil (2 tbsp), season with salt, pepper and fresh herbs if desired. Bake at 450°F for approx 20 minutes, until golden brown.
  • 1 medium yellow onion, chopped
  • 2 tbsp chopped roasted garlic
  • 2 cups sliced mushrooms (I prefer baby bellas or crimini)
  • 2 cups red or orange bell peppers, diced
  • 1 medium zucchini, diced
  • 1 yellow squash, diced
  • 2 cups baby spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup artichoke hearts, rough chopped
  • 1/2 cup black olives, sliced
  • 2 tbsp balsamic vinegar
  • 2 tbsp oil from the sun-dried tomatoes of olive oil
  • salt & pepper to taste

Prepare your spaghetti squash and work on the sauce while it is in the oven.  In a large sautee pan, heat your oil over medium heat.  Add the onion and cook for approx 5 minutes until they become a bit translucent.  Next, add the garlic and cook for a few minutes more, making sure that it doesn’t brown.  Begin adding the other ingredients in “layers”….Add the bell peppers and let them cook for about 3 minutes before adding the mushrooms.  (At home, I also add a bit of white wine -about 1/4 cup- at this point.)  Next, add the zucchini and squash for another couple of minutes.  Add in the sun-dried tomatoes, artichoke hearts, and olives, season with the vinegar, salt and pepper.  Toss to combine, throw in the spinach and cover with a lid.  Let the dish simmer on a low/medium low heat for about 10 minutes and you are done.  Serve over spaghetti squash, baked potatoes or regular pasta!  The key to this dish is to have everything prepped BEFORE you start cooking.  It goes pretty quickly if you do it that way.

Beans & Greens Soup

  • 3 tbsp. Olive Oil
  • 1 medium yellow onion, chopped
  • 2 tbsp. chopped garlic
  • 2 large carrots, chopped
  • 3 stalks of celery, chopped
  • 2 bell peppers (red, yellow or orange), diced
  • 1 to 2 zucchini, diced
  • 1 to 2 yellow squash, diced
  • 1 (15 oz.) can kidney beans, thoroughly rinsed
  • 1 (15 oz.) can garbanzo beans, thoroughly rinsed
  • 4 cups of greens, thoroughly chopped (kale, swiss chard, spinach, etc.)
  • 3 bay leaves
  • 2 oz. balsamic vinegar
  • salt & pepper to taste
  • 1 qt. vegetable broth
  • 1 qt. good quality H2O

Heat olive oil in a heavy bottomed soup pot, over medium heat.  Add the onions, cooking for a few minutes until they start to become translucent, and then add the garlic, cooking for another 3-5 minutes.  Add the celery and carrots, toss to coat with the oil and cook for about 5 minutes until they begin to soften just a bit.  Next, add the rest of the veggies (peppers, zucchini and squash), toss to combine and let them cook for about 5 minutes.  Add the beans, broth/water, and bay leaves, season with salt & pepper if desired and bring to a boil with the lid on.  Once boiling, add the greens and reduce the heat.  Let simmer for 20 minutes before serving.

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NFP…January 2013

12 Feb

Well, we broke away from our traditional format again for this class. Back in November, we used BACON (!), and now we decide to mix it up and show up with a dish already planned and we had the nerve to make only one thing! People, this was a huge deal for us. Typically, we make an average of three dishes for each class and the “tricky” part is that we don’ really finalize our recipes until we get to the store, so that we can be sure to pick up what the most fresh and plentiful. We decided on this plan because this is one of our most labor intensive recipes….and totally worth it.

Vegetarian/Vegan/Gluten-Free LASAGNA

  • 3 medium zucchini, thinly sliced lengthwise*
  • 2 yellow squash, thinly sliced lengthwise*
  • spinach, 1 bag (16 oz?), chopped
  • mushrooms, 1 (8 oz). package, sliced
  • 1 pkg silken tofu
  • 1 tbsp Italian seasoning
  • 1 tbsp minced garlic
  • 1/2 jar pasta sauce of choice
  • “cheese”, 6-12 oz. of your choice, shredded (we like “Soya Kaas” mozzerella style), separated in 2 portions.
  • 1 package tempeh (or tofu crumbles but they are not GF)

First….wrap the tofu in cheesecloth or a tea towel and squeeze as much water out a you can. Let it sit while you prepare the vegetables (zucchini, squash, spinach & mushrooms). Preheat the oven to 400°F. In a blender or food processor, add all the ingredients from tofu to tempeh and blend together. In a 9×13 baking dish, layer the zucchini and squash so that they slightly overlap and create a solid sheet. Next, add the tofu mixture. Third, add a thin layer of cheese. Repeat these three layers until finished. Bake, uncovered, for 45 minutes or until golden brown and bubbly. Remove from the oven and let rest for 15 minutes before cutting into it.

*edited 2/18/13….I forgot the super important info about preparing your zucchini and squash! Use a mandolin to get thin, uniform slices. These can be found fairly inexpensively and it’s a huge help. Once sliced, lay the pieces out in a single layer on paper towels and sprinkle lightly with kosher salt. This will help draw out the moisture and will prevent your finished lasagna from being a soggy puddle. Once they are all laid out, go ahead with making the tofu “ricotta” (known as FAUX-cotta in our house). This should take enough time that the squash will get to swear plenty. You may fin it necessary to change the paper towels once if they are not super absorbent. After sweating for a minimum of 30 minutes, go ahead and start layering and building the lasagna.

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NFP….December class (12/12/12)

30 Jan

It was a rainy and cold night so we made some quick, classic, comfort food for this class.

Skillet Cornbread

  • 1/4 cup + 1 Tbsp vegetable oil
  • 1 large egg
  • 1+1/3 cups almond milk (plus more on stand-by if needed)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup frozen corn kernels, thawed

Preheat oven to 450°F.  Place that 1 Tbsp of vegetable oil in  a medium cast iron skillet (medium=9 inch) or a 8×9 baking pan. Then, place the pan into the oven so it can heat until you are ready with the batter.  (This pre-heating of the pan will sear the batter and give it a crispy crust) While that is heating, combine the almond milk, egg and remaining 1/4 cup of vegetable oil in a large mixing bowl, whisking to fully combine.  In a separate, smaller bowl, combine the dry ingredients (cornmeal, baking powder and salt).  Next, add the DRY ingredients to the WET and stir just enough to combine, carefully folding in the corn kernels.  The batter should be pour-able.  If not, add more milk, 1 tbsp at a time.  Add the batter to the pre-heated pan and return it to the oven.  Bake approx 25 minutes, until it is golden.  Upon removing the pan from the oven, turn it upside down onto a cutting board to release it from the pan.  *In class, I spoke about some baking powders having a metallic taste.  Look for one that you like*

Vegetarian Chili can be found here…. (basically).  We did add 2 cups of okra, sliced; and we used Adzuki and Black Beans.

Potato Leek Soup

  • 3 carrots, diced
  • 3 stalks of celery, chopped
  • 1 bunch of leeks, white and light green part only, end trimmed, halved and washed very well
  • 3 Tbsp olive oil
  • 4 cups vegetable stock
  • 2 cups water
  • 2 pounds potatoes, we l;ike purple and yukon gold
  • 1 Tbsp Fennel seeds
  • 1/2 Tbsp dried oregano
  • salt and pepper to taste

In a large soup pot, heat oil over med-high heat.  Add the leeks, cooking for 3-5 minutes until they start to become translucent.  Next, add the carrots and celery and cook for another 5 minutes.  Add the potatoes and the seasonings, stir it all together and then add the vegetable stock/water.  Cover and bring to a boil for about 5 minutes and then reduce the heat and let it simmer for 20 minutes.  If you want, use a stick blender to quickly blend up a bit of it.  This will thicken up the soup considerably.

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NFP…November class

28 Jan

In November, we covered some of our holiday favorites.  This certainly does not mean that you should wait 11 more months to try these recipes out!  We also broke all of our (self-imposed-rules) and used BACON!!! And (half of) they liked it!!!

Brussel Sprouts….WITH BACON!

  • 1 pound of Brussel Sprouts
  • 2-3 slices of bacon
  • 1/2 yellow Onion, finely chopped
  • 1 clove Garlic, minced
  • 1 red bell pepper, chopped
  • 8 oz. crimini or baby bella mushrooms, sliced
  • balsamic vinegar

*This recipe is adapted from one over at DALS (Dinner: A Love Story).  Find it here….   Trim the ends of your Brussel Sprouts and slice them either by hand or with a food processor.  Heat a skillet over medium heat and cook your bacon.  Remove from the pan, chop it up and set it aside for now.  Leaving the bacon fat in the pan (or replacing it with olive oi), add the onion, stirring frequently so it doesn’t brown, and cook until it starts to turn translucent.  Add the garlic and cook for a minute more.  Next, add the bell pepper and mushrooms and cook for approximately 5 minutes.  Finally, add the shredded brussel sprouts and cook for just a couple of minutes so that they wilt.  Finally, finish the dish off with a small glug of good balsamic vinegar.  Add the chopped bacon before serving otherwise it was all for naught.

Mashed Veg

  • 3 medium sweet potatoes
  • 6 medium to large carrots
  • 1 head of cauliflower
  • 3 Tbs prepared horseradish (or more to taste)
  • 3 Tbs butter alternative
  • 1/4 cup almond milk (or more to taste)
  • salt and pepper to taste
  • water

*This is just like cooking mashed potatoes from scratch but with diffferent veggies for a more varied nutritional boost.*  Add the sweet potatoes, carrots and cauliflower to a large stock pot and cover with water.  Bring to a boil over high heat and cook until the potatoes reach a soft enough texture to mash with a fork.  Remove the pot from the heat and drain all of the water off.  (Be sure to drain the veggies well because the cauliflower especially seems to hold some excess water.)  Return the veggies to your warm pot, mash and add the “butter” and almond milk until you reach your preferred consistency.  Season with the horse radish, salt and pepper to taste.

GOOD Cranberry Sauce

  • 6 cups fresh whole cranberries
  • 2 cups water
  • 1/4 brown sugar
  • 1 lemon, zest & juice
  • 1 tangerine, zest only
  • 1 Tbsp, FRESH grated ginger
  • 3 cloves
  • 1-2 star anise

In a large sauce pan, over medium high heat, add the cranberries to the pot of water and bring to a boil.  Add the brown sugar and stir continuously until it dissolves.  Add the rest of the ingredients and reduce heat to a simmer, waiting for most of the cranberries to “pop” and  letting the mixture thicken.  Refrigerate overnight to reach maximum potential of yumminess.

Gluten-Free Oatmeal Cranberry Date Cookies

  • 6 pitted dates
  • 1 cup GF rolled oats
  • 2 cups GF all purpose flour (I like Namaste brand)
  • 1/2 Tbsp ground cinnamon
  • 1/4  Tbsp nutmeg
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1 cup dried cranberries (or cherries)

Pre-heat the oven to 375°F.  Soak the dates in water for 30 minutes.  In a medium bowl, combine the dry ingredients (oats, flour, cinnamon and nutmeg).  Finely chop the dates.  Add the olive oil, maple syrup and chopped dates to the dry ingredients and mix until well distributed.  Finally, add the cranberries.  Scoop into cookie size balls and place on a cookie sheet, pressing to flatten slightly because they wont flatten while cooking.  Bake for approx 13 minutes, flip once and cook for 5-8 minutes more.  Try to wait for them to cool a minute before you eat them.

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NFP…October Class

29 Nov

WOW.

Stir Fry with Spaghetti Squash

  • 1 Spaghetti Squash, halved lengthwise and seeded
  • 1 medium yellow onion, chopped
  • 3 stalks of celery, chopped
  • 3 medium carrots, sliced shortways or julienned strips
  • 1 red bell pepper, chopped
  • 1 zucchini, quartered and sliced*
  • 2 large handfuls (weight=?) sugar snap peas, ends trimmed, halved lengthwise*
  • 1 pkg mushrooms, sliced (any kind)*
  • 1/2 bunch baby bok choy, sliced *
  • 1 Tbs, Olive oil
  • 4 Tbs Stir Fry Oil (this is just pre-seasoned, high heat oil. You can still use Olive Oil)
  • 3/4 Cup vegetable broth
  • 1 Tbsp fish sauce (optional)
  • 1 Tbsp tamari or soy sauce
  • 1 Tbsp honey or agave nectar

*These veggies are all optional but we do consider the onion, carrot, celery, and bell pepper to be essential to the basic stir-fry ingredients.  Feel free to use what you are inspired by! DO NOT TAKE OUR WORD FOR IT!!!     Pre-heat the oven to 350°F.  Combine the last 4 ingredients to make your stir-fry sauce (broth, fish sauce, tamari and agave).  Set aside.  Coat the spaghetti squashwith olive oil and place cut side down on a baking sheet and bake for 30-45 minutes until the flesh is tender and yields to being pierced with a fork. While the spaghetti squash is baking, CHOP ALL INGREDIENTS for your stir-fry BEFORE you actually start to cook anything.  Heat your stir-fry oil in a large pan or wok, over medium-high heat.  Add the onion and sautee, stirring constantly, for approx 3 minutes or until the onions start to turn translucent.  Next, add the carrot and celery, stirring constantly, and cook for another 5 minutes.  Then add the bell peppers and the sugar snap peas and cook for another 3-5 minutes.  Finally, add the mushrooms and zucchini and pour on the stir-fry sauce.  Toss everything to coat and continue to cook, while stirring, for approx 5 minutes.  Lastly, add the bok choy, toss it with all the other ingredients to incorporate, cover and remove from the heat.  Let this sit for a few minutes (3-5) and then transfer to a serving bowl to stop the cooking process.  Once the squash has finished cooking, remove it from the oven and let cool enough to be handled safely.  Scrape the flesh of the squash with a fork to create the strands of “spaghetti”.  Serve with the veggies and SMILE!

Hot Quinoa Breakfast Cereal

  • 2 Cup Quinoa
  • 2 1/2 Cups Liquid (could use H2O, Almond Milk, Soy Milk, Coconut Milk, etc.)
  • 2 pears, cored and cubed
  • 1 cup dried cranberries
  • 1 Cup of Slivered Almonds just before serving
  • Cinnamon to taste

Bring liquid to a boil and add the Quinoa, pears and cranberries. Season to taste and let simmer for approx 12-15 minutes.  (Quinoa is “ready” when the little spirals sprout from it.)  Add more liquid or let simmer longer until it reaches your preferred consistency.  Add slivered almonds just before serving so they maintain their crunch.  Variation: you may cook the pears first/separately from the quinoa if desired.  

 

NFP….September Recipes

25 Oct

The good stuff as we enter into the autumn season….even though our weather in Florida doesn’t feel very “autumnal”, our bodies still know what season it is. Now is the time for soups, stews and “congees”. A congee is a porridge-type meal. These items will require less effort on the digestive system and it is a means to impart a lot of nutrition very simply.

Red Quinoa Congee

  • 1 cup quinoa (any color…we just liked the look of the red)
  • 1 cup Coconut Milk
  • 9 cups water
  • 1 cup slivered almonds
  • 1 cup dried dates, chopped
  • 1 tsp. grated ginger*
  • 1 tsp. cloves
  • 1 tsp. ground cinnamon*
  • 1 tsp. ground nutmeg*

*it is always preferable to grate your spices on an as needed basis but do what you have to here.*
Odd as it may be, truly you just add everything to a pot! Bring it to a rapid boil, and then reduce the heat to simmer. Let simmer until the liquid reduces and the mixture reaches your desired consistency.

Butternut Squash Soup

  • 1 yellow onion
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 2 red bell peppers, diced
  • 2 cups butternut squash, cut in 1 inch cubes
  • 4 cups vegetable broth
  • 4 cups water
  • 1 Tbs. chopped garlic
  • 1 bunch thyme leaves*
  • 2 Tbs. oregano*
  • juice of 1 lemon
  • 3 Tbs. Olive Oil

*again, using fresh is best. if using dried herbs here, the standard rule of thumb is to use half as much*

Asparagus Rice Bake

  • 2 Tbs. Olive Oil
  • 1/2 yellow onion, chopped
  • 1 tbsp. garlic
  • 2 cups Arborio Rice
  • 1 lemon, zested
  • 8 oz. mushrooms, sliced
  • 1 red bell pepper, diced
  • 2 cups asparagus, ends trimmed, cut to 1 inch lengths

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NFP…August class (8/29/12)

24 Sep

Ahhhh…the “End of Summer” class.  I love the summer for all of the wonderful fruits and veggies and…fruits and…tomatoes!…I love tomatoes!  So much good to be had in the summer months.

Cucumber & Tomato Salad

  • 2 cucumbers, peeled and seeded, diced
  • 2 cups (approx) of tomatoes, roughly chopped
    (we used 1 pint of grape tomatoes and a few plum toms just for a little variety)
  • 1/2 bulb of Radicchio, finely chopped
  • 1 cup Black Olives, chopped
  • 1 bunch of basil leaves, chopped (approx 1/4 cup)**
  • “A Good GLUG” each of Red Wine Vinegar, Balsamic Vinegar and a good quality Olive Oil
  • sea salt and fresh ground pepper to taste

Simply toss everything together and serve.  This will be best if it gets to sit for an hour ahead of time.**Feel free to add a pinch or two of fresh mint and cilantro to this one as well ;)

Roasted Stone-Fruit with Balsamic Glaze

  • peaches, nectarines, plums….approx 5 cups, in large chunks (pits/stones removed)
  • 2 Tbsp olive oil
  • 1 cup balsamic vinegar
  • 2 Tbsp Brown Sugar/Turbinado Sugar
  • 1 bunch of mint, finely chopped

Lightly oil your roasting pan (we used coconut oil) and pre-heat your oven to 450 degrees.  In a large bowl toss fruit with olive oil and arrange evenly in roasting pan and roast in oven for 20 minutes.  As for the Basalmic glaze, add your vinegar to a medium sized sauce pan with 2 Tbsp of brown sugar, bring to a boil and reduce heat and let simmer fro 15-20 min until reduced to a glaze consistency (should stick to the bottom of a spoon).  For serving, arrange stone fruit in a bowl, cover with glaze and sprinkle with chopped mint and enjoy.

Greeny Meanies Soup

  • 5 tbs. olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, chopped
  • 3 carrots, chopped (we used rainbow carrots just for color variety)
  • 1/2 bunch of kale, stems and veins removed, leaves finely chopped (we used lacinato kale- a flatter leaf)
  • 1/2 bunch swiss chard, stems and veins removed, leaves finely chopped
  • 1 zucchini, diced
  • approx 10 stalks of asparagus, woody ends removed, cut to 1/2 inch pieces
  • 4 cups vegetable broth
  • 4 cups water
  • 3 bay leaves
  • 1 Tbsp Fennel Seeds whole
  • 2 Tbsp dried oregano
  • kosher salt and black pepper to taste
  • 1 Glug of Balsamic Vinegar
  • 1/2 cup fresh cilantro, finely chopped

Heat your oil in a large, heavy bottomed stock pot.  Add the onion and cook for  approx 5 minutes until they start to become a bit translucent (be sure to stir often so they don’t stick).  Next, add the carrots and celery and cook for another 5 minutes, stirring often.  Add the asparagus and zucchini and stir to coat with a bit of oil.  Add the remaining leafy greens (kale and swiss chard), stir together and then add the stock/water, finally adding the bay leaves,  seasonings and vinegar.  Cover the pot and bring to a boil.  Once boiling, reduce the heat and let the soup simmer for 15-20 minutes.  Stir in the cilantro at the very end, just before serving.

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NFP….July 25 class

28 Aug

Yes….it was a month ago.  Wow.

We made 3 dishes for this class, as follows.

Guacamole- Tried and true and always YUMMY!

Roasted Vegetable Salad with Lemon Basil Dressing

The highlight of this recipe is truly the dressing although it is quite simple.  Use any variety of veggies for roasting…whatever looks good!  We frequently use onions, mushrooms, bell peppers, beets, carrots, zucchini and eggplant.  Be sure to cut the veg in similar sizes for their density.  (For example, the zucchini and eggplant get quite soft so cut those larger than the more dense carrots and beets.)

Lemon Basil Dressing

  • 1/2 cup Vegenaise (or mayo if preferred)
  • Juice of half a lemon
  • 1 bunch of basil, leaves only, finely chopped
  • pinch of salt and pepper

Put all ingredients in a jar and shake vigorously or add all to a small blender.

Vegetarian Chili

  • 1 yellow onion, diced
  • 3 carrots, diced
  • 3 stalks of celery, chopped
  • 1 (28 oz.) can Fire-Roasted chopped tomatoes
  • 1 bell pepper, chopped (either red, yellow or orange)
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 4-6 cups vegetable broth
  • 3 (15 oz. ea) cans beans, kidney, garbanzo and/or cannellini
  • 2 cups of frozen corn kernels, thawed
  • 2 Tbs. Olive Oil
  • 2 tsp. ground cumin
  • salt & pepper to taste

In a large soup pot, heat oil over med-high heat.  Add the onions, cooking for about 5 minutes until they start to become translucent.  Next, add the carrots and celery, stir in the cumin and cook for another 5 minutes.  Add the bell pepper, zucchini and squash and give them just a minute to absorb the flavors before adding the tomatoes, beans and corn.  Finally, add the broth and bring the pot to a boil.  Once  boiling, reduce heat and let simmer for 15-20 minutes. This tastes even better the next day.

 

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What we eat when we aren’t at home

10 Jul

….not that it happens often, but we got to go on a date tonight!! Real-time look at what’s happening in front of us….a whole lotta Tuna!!

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