Makes 6-8 servings, and can be frozen and reheated.
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup fresh green beans, chopped into 1/2″ pieces
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
2 medium tomatoes, diced
1/2 cup carrot, minced or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 Tbsp minced fresh basil
1/4 teaspoon dried thyme
3 cups hot water
1/2 cup red wine (optional)
1/4 tsp red pepper flakes (optional)
4 cups fresh baby spinach
2 cups small shell pasta (use brown rice or other GF pasta to make this gluten free)
Saute onion, celery, garlic, green beans, and zucchini over medium heat for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, wine, and herbs and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Recipe from cleangreensimple.com
2 cloves of garlic
a few pieces of ginger
1 cup of pumpkin chunks
2 sweet potatos
cumin, pepper, salt
1 cup of orange juice
The measurements are not exact. Use whatever you have – it will be delicious!
Combine vegetables and spices in a large pot with some olive oil. Allow them to cook for a few minutes. Then add vegetable broth, hot water, and orange juice. Bring to a boil, and then lower heat and cook until everything is soft. Take off of the heat, and use an immersion blender to smooth out the bumps.
Inspired by Yael Goodman
4-6 cloves of crushed garlic
1 chili pepper diced
1 green pepper diced
2 red peppers diced
1 can of crushed tomatoes
salt, pepper, chili powder, cumin, any other spices you love
In a large skillet, heat olive oil, and add onions and garlic until they give off a strong scent. Add chili pepper, and green and red peppers, and cook on medium heat until they are all soft. Add the crushed tomatoes, the juice from the can, and your favorite spices, and cook until the mixture blends well. Using a spoon, carve 4 “holes” in the mixture, and then drop one egg into each “hole.” Cover the skillet and simmer for about 10 minutes. The dish is done when the eggs look completely cooked. Enjoy!
I am excited to introduce my new blog, which will feature all of my favorite recipes. I decided to put this together for me, and whoever else wants to use it, so that I can keep track of what I like to make. Sometimes I have a hard time recalling my favorite recipes, so this blog will keep them at all of our fingertips.
I suggest clicking through the recipe types on the right. Enjoy!
1/2 onion, chopped
2 cloves of garlic, chopped
a handful of mushrooms, diced
1-2 colorful peppers, diced
sliced zucchini or any other veggies in the house
1 box of firm tofu, cubed
2 tbs soy sauce
2 tbs teriyaki sauce
1/4 cup peanut butter
1/4 cup sesame oil
2 tbs honey
Heat olive oil in a medium skillet. Add onion and garlic, saute until light brown. Add the rest of the vegetables slowly, and let the mixture cook on low/medium heat until everything is somewhat soft and cooked. Add the tofu and simmer for a few minutes, stirring occasionally.
Combine sauce ingredients and mix well. Stir sauce into tofu and vegetables and let simmer for a few minutes. Serve over brown rice.
1/2 cup quinoa
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
Cook quinoa using directions on the package. Drain; cool. Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix quinoa, chicken, and green beans in large bowl; add corn and green onions. Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Recipe adapted from http://www.Epicurious.com
ground turkey or lean beef
vegetable or chicken broth
Put some olive oil in a big skillet, followed by onions and garlic. Add 2 tablespoons of chili powder and 2 teaspoons of cumin. Let them cook for a few minutes and then add the ground turkey meat. Break it up and stir it all and let it cook until it loses its pink color. Then add diced tomatoes, red kidney beans and white beans and about a cup of broth and let it cook for about 15 minutes covered.
Recipe by Shira Hudson