September 2007 - Posts

Roasted Garlic Cauliflower
28 September 07 04:34 PM | Kathleen | with no comments

Recipe Name: Roasted Garlic Cauliflower

Servings: 6

Submitted By:  Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 15 minutes preparation/25 minutes cooking

Calories Per Serving (if known):

124 Cals

9 Carbs

9 Fat

5 Protein

 

Ingredients

2 T minced garlic

2 T EVOO

1 large head cauliflower, separated into florets

1/3 c grated Parmesan cheese

Salt and pepper to taste

1 T chopped fresh parsley

  

Directions:

Preheat oven to 450 degrees.  Grease a large casserole dish.

Place the EVOO and garlic in a large re-sealable bag.  Add Cauliflower, and shake to mix.  Pour into the prepared casserole dish.

Bake for 25 mins stirring halfway through.  Top with cheese and parsely and broil for 3-5 mins until golden brown.

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Confetti Barley Pilaf
28 September 07 04:29 PM | Kathleen | with no comments

Recipe Name: Confetti Barley Pilaf

Servings: 6 (2/3 cups)

Submitted By:  Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 10 minutes preparation/55 minutes cooking

Calories Per Serving (if known):

169 Cals

32 Carbs

3 Fat

5 Protein

 

Ingredients

1 large onion, finely chopped

1 garlic clove, minced

1 T EVOO

1 c medium pearl barley

1 c sliced fresh mushrooms

½ c shredded carrot

½ c coarsely shredded cabbage

½ c shopped sweet red pepper

1 t dried basil

1 t dried oregano

2 ½ c chicken or vegetable broth

  

Directions:

In a large skillet, sauté onion and garlic in EVOO until tender.  Add barley, sauté for 3-4 mins or until lightly browned.  Add the mushrooms, carrot, cabbage, red pepper, basil and oregano.  Cook and stir until vegetables are crisp-tender about 3 minutes

Stir in broth; bring to boil.  Reduce heat; cover and simmer for 40-45 mins or until liquid is absorbed and barley tender.

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Grandma’s Amazing Red Cabbage
28 September 07 04:19 PM | Kathleen | with no comments

Recipe Name: Grandma’s Amazing Red Cabbage

Servings: 4

Submitted By:  Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 20 minutes preparation/1 hour 30 minutes cooking

Calories Per Serving (if known):

145 Cals

24 Carbs

6 Fat

2 Protein

 

Ingredients

2 T butter

5 c shredded red cabbage

1 c sliced green apples

1/3 c apple cider vinegar

3 T water

¼ c white sugar

2 ¼ t salt

¼ t black pepper

¼ t ground cloves

   

Directions:

Place butter, cabbage, apples and sugar into a large pot.  Pour in the vinegar and water and season with salt, pepper and clove.

Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer until cabbage is tender 1 ½ hours to 2 hours.

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Sarah’s Applesauce
28 September 07 04:15 PM | Kathleen | with no comments

Recipe Name: Sarah’s Applesauce

Servings: 4

Submitted By:  Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 10 minutes preparation/20 minutes cooking

Calories Per Serving (if known):

131 Cals

34 Carbs

1 Fat

1 Protein

 

Ingredients

4 apples – peeled, cored and chopped

¾ c water

¼ c sugar

½ t ground cinnamon

    

Directions:

In a saucepan, combine apples, water, sugar and cinnamon.  Cover and cook over medium heat for 15-20 minutes, or until apples are soft.  Allow to cool then mash with a fork or potato masher.

 

*Tip:  I’m sure that honey or Splenda could be used in place of the sugar. 

 

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Veggie Stir Fry
27 September 07 03:17 PM | Kathleen | with no comments

Recipe Name: Veggie Stir Fry

Servings: 4

Submitted By:  Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time:

Calories Per Serving (if known):

67 Cals

10 Carbs

3 Fat

3 Protein

 

Ingredients

2 t sesame oil

1 1/3 c broccoli florets

1 1/3 c cauliflower florets

1 1/3 c carrot slices, cut at the diagonal

1/3 c low-sodium chicken broth (more if needed)

1 t minced or chopped garlic

½ t minced fresh ginger (or 1/8 t powdered)

2 t light soy sauce

1 t cornstarch, dissolved in 1 T water.

   

Directions:

 

Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and sauté for a minute.
Add in the chicken broth, garlic, and ginger, and toss to blend. Cook about 4 minutes, stirring constantly. Add more chicken broth if more moisture is needed.
Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.

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Basil Quinoa with Red Bell Pepper
27 September 07 03:08 PM | Kathleen | with no comments

Recipe Name: Basil Quinoa with Red Bell Pepper

Servings: 8

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time:

Calories Per Serving (if known):

123 Cals

13 Carbs

7 Fat

4 Protein

 

Ingredients

1 cup lightly packed fresh basil leaves

2 tablespoons freshly grated Parmesan cheese

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced (2 teaspoons minced)

2 cups cooked quinoa*

1 cup chopped red bell pepper

1/2 cup sliced green onions

Kosher salt

Freshly ground black pepper

1/4 cup shelled sunflower seeds

 

Directions:

In a small saucepan, bring 2 cups water to boiling. In a small bowl, combine cold water and ice cubes to make an ice bath. Add the basil to the boiling water; stir once and drain immediately. Place basil in the ice bath to cool quickly. Gently squeeze out any excess water.

Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, and garlic. Cover and process until nearly smooth.

In a medium bowl, stir together cooked quinoa, bell pepper, and green onions. Add basil mixture; stir to coat. Season to taste with kosher salt and black pepper. Sprinkle with sunflower seeds.

*Note: Look for quinoa at a health food store or in the grains section of a large supermarket. To make 2 cups cooked quinoa, in a fine strainer rinse 2/3 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 cups water, the quinoa, and 1/4 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

 

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Italian Broccoli
27 September 07 02:56 PM | Kathleen | with no comments

Recipe Name: Italian Broccoli

Servings: 4

Submitted By: Corinne Crabtree

Food Category: Vegetables & Side Dishes

Cooking Time: 5 minutes

Calories Per Serving (if known):

60 Cals

Carbs

Fat

Protein

 

Ingredients

1 pound broccoli spears

3 T fat-free Italian salad dressing

2 T parmesan cheese

   

Directions:

Steam broccoli spears covered for 5 minutes or until crisp, yet tender.  Whisk together salad dressing and cheese.

Toss broccoli mixture and serve.

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Okra and Stewed Tomatoes
27 September 07 02:54 PM | Kathleen | with no comments

Recipe Name: Okra and Stewed Tomatoes

Servings: 8

Submitted By: Corinne Crabtree

Food Category: Vegetables & Side Dishes

Cooking Time: 10 minutes

Calories Per Serving (if known):

40 Cals

Carbs

Fat

Protein

 

Ingredients

½ c chopped red onion

4 c frozen cut okra

1 (16 oz) can stewed tomatoes (unsalted) undrained

½ t Splenda

¼ t black pepper

   

Directions:

Combine all ingredients in a saucepan or nonstick skillet.  Simmer for 10 minutes or until okra and onion is tender.

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Refried Beans without the refry
26 September 07 04:02 PM | Kathleen | with no comments

Recipe Name: Refried Beans without the refry

Servings: 15

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 15 minutes preparation/8 hours cooking

Calories Per Serving (if known):

137 Cals

26 Carbs

1 Fat

8 Protein

 

Ingredients

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

½ fresh jalapeno pepper, seeded and chopped

5 t salt

1 ¾ t fresh ground black pepper

1/8 t ground cumin, optional

9 c water

   

Directions:

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper and cumin into a slow cooker.  Pour in the water and stir to combine.  Cook on high for 8 hours, adding more water as needed. 

 

Note:  if more than 1 c of water has evaporated during cooking then the temperature is too high.

 

Once the beans have cooked, strain them and reserve the liquid.  Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

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Bulgur Lentil Pilaf with Tahini-herb sauce
26 September 07 01:30 PM | Kathleen | with no comments

Recipe Name: Bulgur Lentil Pilaf with Tahini-herb sauce

Servings: 4 main or 6 side dishes

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 20 minutes preparation/55 minutes cooking

Calories Per Serving (if known):

Cals

Carbs

Fat

Protein

 

Ingredients

Pilaf

4 c water

1 c green lentils, picked over and washed

2 large onions, cut into ½ inch dice

½ c EVOO

1 c medium grind bulgur

1 ½ t kosher salt

Fresh ground pepper

 Topping

2 gups grape tomatoes, halved

1/3 c chopped fresh flat-leaf parsley, mint or dill

 Tahini-heb Sauce

½ c flat-leaf parsely

1/3 c freshly squeezed lemon juice

¼ c water

¼ c tahini

2 t honey

1 garlic clove, smashed

1 t kosher salt

Fresh ground pepper

 

Directions:

 

For pilaf:  bring the water and lentils to a boil in a medium saucepan.  Adjust the heat to a simmer, cover and cook for 15 minutes.

 

Meanwhile, fry the onions in the EVOO over medium heat until well browned, about 12 minutes.  Season with salt and pepper to taste.  Add the onions, bulgur, 1 ½ t salt to the pan with the lentils, bring to a full simmer and then cook covered for 5 minutes.  Remove from the heat and let stand for an additional 15 minutes.

 

Transfer pilaf to a platter and top with the tomato and herbs.  Serve drizzled with Tahini-herb sauce.

 

For Thini-herb sauce:  Puree all the ingredients in a blender or a mini food processor to make a pale green sauce.  This can be made ahead and kept in the fridge for up to 4 days.

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Lemon-Zesty Zucchini with Pine Nuts
26 September 07 01:23 PM | Kathleen | with no comments

Recipe Name: Lemon-Zesty Zucchini with Pine Nuts

Servings: 4

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 10 minutes preparation/15 minutes cooking

Calories Per Serving (if known):

Cals

Carbs

Fat

Protein

 

Ingredients

¼ c pine nuts

3 T extra virgin olive oil

1 large zucchini cut into ¾ inch chunks (about 1 pound)

2 cloves garlic, smashed

1 lemon, zest stripped off in large pieces

½ t kosher salt

Freshly ground black pepper

6 ounces fresh ricotta

   

Directions:

Toss pine nuts with 1 T of olive oil and spread out on a sheet pan.  Toast the nuts in the oven, shaking the pan about half way through until evenly brown.  About 7 minutes.  Transfer to a serving bowl.  Reserve the baking dish

 

Toss the zucchini with 2 T of olive oil, the garlic, lemon zest, salt and pepper.  Spread out on the baking sheet and roast until crisp tender and slightly brown.  About 10-12 minutes.

 

Toss zucchini and lemon with the nuts and scatter dollops of the cheese on top.  Serve.

 

*Tip:  I’m sure cottage cheese could be use in place of ricotta.

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Spiced Edamame
26 September 07 01:14 PM | Kathleen | with no comments

Recipe Name: Spiced Edamame

Servings: 4 (1 c servings)

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 10 minutes preparation/8 minutes cooking

Calories Per Serving (if known):

151 Cals

15 Carbs

4 Fat

14 Protein

 

Ingredients

2 t kosher salt

1 t chili powder

¼ t red pepper flakes

½ t dried oregano

1 (1-pound) bag frozen edamame, in the pod (green soy beans)

   

Directions:

Heat the salt, chili powder and pepper flakes in a small skillet over medium heat, stirring until hot and aromatic, about 3 minutes.  Remove from the heat and crumble in the oregano.

 

Boil the edamame pods in salted water until tender. About 8 minutes.  Drain in a colander and pat dry.  Toss the edamame pods with the chili-salt and serve warm.

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Grandma’s Spinach Soufflé Bake
25 September 07 12:13 PM | Kathleen | with no comments

Recipe Name: Grandma’s Spinach Soufflé Bake

Servings: 12

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 20 minutes preparation/45 minutes cooking

Calories Per Serving (if known):

131 Cals

4 Carbs

8 Fat

12 Protein

 

Ingredients

2 c cottage cheese

3 eggs beaten

3 (10 oz) packages chopped frozen spinach, thawed and squeezed dry

½ t salt

1/8 t ground nutmeg

1 ½ c shredded cheddar cheese, divided

   

Directions:

Preheat oven to 350 degrees.  Grease sides and bottom of an 8 inch square baking dish.

 

In a large bowl, mix together the cottage cheese and eggs.  Stir in spinach, salt, nutmeg and 1 ¼ c shredded Cheddar cheese.  Mix until well blended.  Spread evenly into prepared pan.

 

Bake in preheated oven for 45 minutes or until firm.  Remove from oven and sprinkle with remaining cheese.  Allow to rest for 5 minutes before serving.

 

*Tip:  NI could be lowered by using LF CC and substituting out one or two of the eggs for egg whites or Egg Beaters.  In making these small changes the serving size could be increased and the NI better than it already is.

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Cajun Style Baked Sweet Potato
25 September 07 12:07 PM | Kathleen | with no comments

Recipe Name: Cajun Style Baked Sweet Potato

Servings: 4

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 10 minutes preparation/1 hour cooking

Calories Per Serving (if known):

258 Cals

57 Carbs

2 Fat

4 Protein

 

Ingredients

1 ½ t paprika

1 t brown sugar

¼ t black pepper

¼ t onion powder

¼ t dried thyme

¼ t dried rosemary

¼ t garlic powder

1/8 t cayenne pepper

2 large sweet potatoes

1 ½ t olive oil

   

Directions:

Preheat oven to 375 degrees

 

In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder and cayenne pepper.

 

Slice the sweet potatoes in half lengthwise.  Brush each half with olive oil.  Rub the seasoning mix over the cut surface of each half.  Place sweet potatoes on a baking sheet or in a shallow pan.

 

Bake in oven one hour or until tender.

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Acorn Squash with Apple
25 September 07 12:02 PM | Kathleen | with no comments

Recipe Name: Acorn Squash with Apple

Servings: 6

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 20 minutes preparation/15 minutes cooking

Calories Per Serving (if known):

101 Cals

20 Carbs

3 Fat

1 Protein

 

Ingredients

1 acorn squash

2 apples, cored and sliced

1 T butter

2 T brown sugar

1 T finely chopped walnuts

½ t salt

½ t ground cinnamon

   

Directions:

To easily peel the acorn squash without loosing a lot of vegetable, gently drop the squash in a large pot of boiling water and boil for 15 minutes.  Pour off the boiling water and fill with cold water and let sit 5 minutes to cool.  When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys.  Slice the squash in half and remove the seeds and stem.  Then slice the halves into sections and finally cut into 1 inch chunks

 

Place the squash chunks into a large microwave-safe bowl along with the apples.  Dot with pieces of butter.  Sprinkle with the brown sugar, walnuts, salt and cinnamon over the top.  Cover with plastic wrap and poke a few holes in it for ventilation.

 

Cook in the microwave for 7 ½ minutes on full power.  Remove, uncover and stir.  Return to the microwave and cook for another 7 ½ minutes on full power until tender.  Serve hot.

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Roasted Beets and Sautéed Beet Greens
25 September 07 11:53 AM | Kathleen | with no comments

Recipe Name: Roasted Beets and Sautéed Beet Greens

Servings: 4

Submitted By: Kathleen

Food Category: Vegetables & Side Dishes

Cooking Time: 10 minutes preparation/1 hour cooking

Calories Per Serving (if known):

199 Cals

17 Carbs

14 Fat

5 Protein

 

Ingredients

1 bunch beets with greens

¼ c olive oil, divided

2 cloves garlic, minced

2 T chopped onion (optional)

Salt and pepper to taste

1 T red wine vinegar (optional)

   

Directions:

Preheat the oven to 350 degrees.  Wash the beets thoroughly, leaving the skins on and remove the greens.  Rinse greens, removing and large stems and set aside.  Place the beets in a small baking dish or roasting pan and toss with 2 T olive oil.  If you with to peel the beets it is easier to do so once they have been roasted.

Cover and bake for 45-60 minutes or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 T olive oil in a skillet over medium-low heat.  Add the garlic and onion and cook for a minute.  Tear the beet greens into 2-3 inch pieces and add them to the skillet.  Cook and stir until greens are wilted and tender.  Season with salt and pepper.  Serve the greens as is and the roasted beets sliced with either red-wine vinegar or butter and salt and pepper.

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Oven Roasted Red Potatoes and Asparagus
24 September 07 12:44 PM | Kathleen | with no comments

Recipe Name: Oven Roasted Red Potatoes and Asparagus

Servings: 6

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 15 minutes preparation/45 minutes cooking

Calories Per Serving (if known):

153 Cals

24 Carbs

5 Fat

4 Protein

 

Ingredients

1 ½ pounds red potatoes, cut into chunks

2 T extra virgin olive oil

8 cloves garlic, thinly sliced

4 t dried rosemary

4 t dried thyme

2 t kosher salt

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

Ground black pepper to taste

   

Directions:

Preheat oven to 425 degrees F

In a large baking dish toss the red potatoes with ½ the olive oil, garlic, rosemary, thyme and ½ the kosher salt.  Cover with aluminum foil.

Bake 20 minutes in the preheated oven.  Mix in the asparagus, remaining olive oil and remaining salt.  Cover and continue cooking 15 minutes or until the potatoes are tender.  Increase oven temperature to 450 degrees.  Remove foil and continue cooking 5-10 minutes until potatoes are lightly browned.  Season with pepper to serve.

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Sautéed String Beans
24 September 07 12:43 PM | Kathleen | with no comments

Recipe Name: Sautéed String Beans

Servings: 4

Submitted By: Kathleen Horacek

Food Category: Vegetable & Side Dishes

Cooking Time: 15 minutes preparation/15 minutes cooking

Calories Per Serving (if known):

119 Cals

13 Carbs

7 Fat

3 Protein

 

Ingredients

2 T olive oil

1 pound fresh green beans, trimmed and snapped

Garlic salt to taste

Garlic powder to taste

Ground black pepper to taste

Dried minced onion

1 (16 oz) jar marinated cocktail onions, with liquid

  

Directions:

Heat oil in a wok over high heat.  Reduce heat to medium and place beans in the wok.  Cover and cook 10 minutes, stirring occasionally.  Season with garlic salt, garlic powder, pepper and minced onion.  When beans are almost tender mix in cocktail onions with liquid.  Continue cooking 5 minutes, until heated through.

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Quinoa and Black Beans
24 September 07 12:37 PM | Kathleen | with no comments

Recipe Name: Quinoa and Black Beans

Servings: 10

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 15 minutes preparation/35 minutes cooking

Calories Per Serving (if known):

154 Cals

28 Carbs

2 Fat

8 Protein

 

Ingredients

1 t olive oil

1 onion, chopped

3 cloves garlic, peeled and chopped

¾ c uncooked quinoa

1 ½ c vegetable broth

1 t ground cumin

¼ t cayenne pepper

Salt and pepper to taste

1 c frozen corn kernels

1 (15 oz) cans black beans, rinsed and drained

½ c chopped fresh cilantro

 

Directions:

Heat oil in saucepan over medium heat.  Stir in the onion and garlic and sauté until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth.  Season with cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and simmer 20 minutes.

Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through.  Mix in the black beans and cilantro.

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Bulgur Veggie Stir Fry
24 September 07 12:31 PM | Kathleen | with no comments

Recipe Name: Bulgur Veggie Stir Fry

Servings: 4

Submitted By: Kathleen Horacek

Food Category: Vegetables & Side Dishes

Cooking Time: 20 minutes preparation/25 minutes cooking

Calories Per Serving (if known):

186 Cals

24 Carbs

7 Fat

13 Protein

 

Ingredients

1 c dry bulgur wheat

2 cups water

¼ t cumin seeds

1 t olive oil

3 cloves garlic, minced

½ onion, chopped

½ (16 oz) package firm tofu, drained and cubed

1 c chopped broccoli

½ green bell pepper, chopped

4 kumquats, thinly sliced

¼ c fresh basil leaves

½ lemon, juiced

Salt to taste

Cayenne pepper to taste

 

Directions:

Place bulgur wheat and water in a medium saucepan and bring to a boil.  Reduce heat, cover and simmer 15 minutes.  Remove from heat and fluff with a fork.

Place cumin seeds in a medium skillet over medium heat and cook 1-2 minutes until lightly toasted.  Place oil in the skillet and sauté garlic and onions until tender.  Stir in the tofu and cook until lightly browned.

Mix the broccoli and green bell pepper into the skillet and cook until tender.  Stir in the kumquat slices and basil leaves.  Sprinkle with lemon juice and season with salt and cayenne pepper.  Serve over the cooked bulgur wheat.

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Roasted Red Pepper Soup
19 September 07 12:25 PM | Kathleen | 1 comment(s)

Recipe Name: Roasted Red Pepper Soup

Servings: 8

Submitted By: Kathleen Horacek

Food Category: Soups/Salads

Cooking Time: 15 minutes preparation/15 minutes cooking

Calories Per Serving (if known):

259 Cals

38 Carbs

7 Fat

12 Protein

 

Ingredients

2 (16 oz) jars roasted red peppers

2 (14.5 oz) cans chicken broth

1 (8 oz) package sliced fresh mushrooms

1 t dried basil

1 t dried oregano

1 t garlic powder

½ t salt

½ t ground black pepper

2 (9 oz) packages fresh cheese tortellini, uncooked

   

Directions:

Place roasted red peppers in a blender or food processor and blend until smooth.

In a large sauce pan, mix roasted red peppers, chicken broth and mushrooms.  Season with basil, oregano, garlic powder, salt and pepper.  Bring the mixture to a boil.  Stir in tortellini and continue cooking 8-10 minutes or until pasta is al dente.

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Minestrone
19 September 07 12:21 PM | Kathleen | 1 comment(s)

Recipe Name: Minestrone

Servings: 8

Submitted By: Kathleen Horacek

Food Category: Soups/Salads

Cooking Time: 35 minutes preparation/50 minutes cooking

Calories Per Serving (if known):

232 Cals

32 Carbs

8 Fat

9 Protein

 

Ingredients

3 T olive oil                                                  2 c baby spinach, rinsed

3 cloves garlic, chopped                                2 zucchinis, quartered and sliced

2 onions, chopped                                         1 T chopped fresh oregano

2 c chopped celery                                        2 T chopped fresh basil

5 carrots sliced                                              salt and pepper to taste

2 c chicken broth                                          ½ c seashell pasta

2 c water                                                      2 T grated parmesan cheese for topping

4 c tomato sauce                                           1 T olive oil

½ c red wine (optional)

1 c canned kidney beans, drained

1 (15 oz) can green beans

   

Directions:

In a large stock pot, over medium-low heat, heat olive oil and sauté garlic for 2-3 minutes.  Add onion and sauté for 4-5 minutes.  Add celery and carrots, sauté for 1-2 minutes

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.  If desired add red wine at this point.  Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil salt and pepper.  Simmer 30-40 minutes.  The longer the better!

Fill a medium sauce pan with water and bring to a boil.  Add macaroni and cook until tender.  Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 T cooked pasta into individual serving bowls.  Ladle soup on top of pasta and sprinkle cheese on top.

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Apple Almond Crunch Salad
19 September 07 12:09 PM | Kathleen | with no comments

Recipe Name: Apple Almond Crunch Salad

Servings: 6

Submitted By: Kathleen Horacek

Food Category: Soups/Salads

Cooking Time: 10 minutes preparation/10 minutes cooking

Calories Per Serving (if known):

167 Cals

14 Carbs

11 Fat

7 Protein

 

Ingredients

1 (10 oz) package mixed salad greens

½ c slivered almonds

½ c crumbled feta cheese

1 c tart apple, cored and chopped

¼ c sliced red onion

¼ c golden raisins

1 c raspberry vinaigrette salad dressing

    

Directions:

In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins.  Toss to blend.  Apply salad dressing to individual servings.

 

Tip:  NI will vary based on the amount of dressing used.

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Asparagus and Tomato Salad with Yogurt-Cheese Dressing
19 September 07 12:06 PM | Kathleen | with no comments