You will need:
· 2 onions, chopped
· 2 cloves garlic, minced
· 1 teaspoon grated fresh ginger
· 6 cups water
· 1 cup red lentils
· 1 (15 ounce) can garbanzo beans, drained
· 1 (19 ounce) can cannellini beans
· 1 (14.5 ounce) can diced tomatoes
· 1/2 cup diced carrots
· 1/2 cup chopped celery
· 1 teaspoon garam masala
· 1 1/2 teaspoons ground cardamom
· 1/2 teaspoon ground cayenne pepper
· 1/2 teaspoon ground cumin
· 1 tablespoon olive oil
Now…
In large pot or Dutch oven, sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, garbanzo beans, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes, then simmer until the lentils are soft (about an hour).
IF DESIRED—puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Wednesday, March 3, 2010
Tuesday, November 10, 2009
Breakfast Cookies: Pumpkin
Pumpkin Breakfast Cookies
1 cup brown sugar
1 1/4 cups rolled oats
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites or one egg
3/4 teaspoon vanilla extract
1/2 cup dried cranberries
Directions
1. Preheat the oven to 350°F.
2. Stir all ingredients together.
3. Roll the cookies into golf ball sized balls.
4. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
5. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
6. Bake about 8 minutes for moist cookies.
Enjoy!
1 cup brown sugar
1 1/4 cups rolled oats
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites or one egg
3/4 teaspoon vanilla extract
1/2 cup dried cranberries
Directions
1. Preheat the oven to 350°F.
2. Stir all ingredients together.
3. Roll the cookies into golf ball sized balls.
4. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
5. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
6. Bake about 8 minutes for moist cookies.
Enjoy!
Friday, September 25, 2009
Sweet potato burritos
All right, so for sweet potato burritos you will need:
1 onion, chopped
minced garlic to taste (I use 2-3 cloves)
28-32 ounces of black beans
4 cups (or so) of mashed sweet potatos (get three sweet potatoes: chop them into chunks; boil until soft: peel skin off, and mash. Voila!)
Cayenne pepper to taste
Cumin, to taste
10 or 12 inch tortilla
Cheese—(if you want)—either cheddar or whatever “Mexican” blend you want.
Saute the onion with garlic.
Cook the beans in a little bit of water until they are soft enough to mash. Season the “mash” of beans with cumin, cayenne pepper, and even chili powder if you want. Stir in the onions.
Take one tortilla. Put equal amounts of mashed sweet potato and black bean mash on the tortilla. Sprinkle with some cheese, and then wrap burrito style. Place in a large baking dish.
Repeat, repeat, repeat. This makes 8-12 burritos.
Sprinkle all the burritos with cheese, and place the baking dish in a 350F degree oven for about 10 minutes, until cheese is melted.
Enjoy!
1 onion, chopped
minced garlic to taste (I use 2-3 cloves)
28-32 ounces of black beans
4 cups (or so) of mashed sweet potatos (get three sweet potatoes: chop them into chunks; boil until soft: peel skin off, and mash. Voila!)
Cayenne pepper to taste
Cumin, to taste
10 or 12 inch tortilla
Cheese—(if you want)—either cheddar or whatever “Mexican” blend you want.
Saute the onion with garlic.
Cook the beans in a little bit of water until they are soft enough to mash. Season the “mash” of beans with cumin, cayenne pepper, and even chili powder if you want. Stir in the onions.
Take one tortilla. Put equal amounts of mashed sweet potato and black bean mash on the tortilla. Sprinkle with some cheese, and then wrap burrito style. Place in a large baking dish.
Repeat, repeat, repeat. This makes 8-12 burritos.
Sprinkle all the burritos with cheese, and place the baking dish in a 350F degree oven for about 10 minutes, until cheese is melted.
Enjoy!
Wednesday, August 26, 2009
Quinoa with Corn and Black Beans
• 1 teaspoon olive oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• ¾ cup uncooked quinoa (I like to use red quinoa here, for the colour contrast)
• 1 ½ water
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup corn kernels (frozen is fine)
• 2 (15 ounce) cans black beans, rinsed and drained\
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
2. 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,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
**We like to eat this as a tortilla filling and top with salsa! Yummy!
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• ¾ cup uncooked quinoa (I like to use red quinoa here, for the colour contrast)
• 1 ½ water
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup corn kernels (frozen is fine)
• 2 (15 ounce) cans black beans, rinsed and drained\
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
2. 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,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
**We like to eat this as a tortilla filling and top with salsa! Yummy!
Quinoa with Chickpeas and Tomatoes
• 1 cup quinoa
• salt
• 1 ¾ cups water
• 1 cup garbanzo beans (chickpeas), drained and rinsed
• 1 tomato, chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 4 teaspoons olive oil (or less)
• ½ teaspoon ground cumin
• 1 pinch salt and pepper to taste
• ½ teaspoon chopped fresh parsley
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
• salt
• 1 ¾ cups water
• 1 cup garbanzo beans (chickpeas), drained and rinsed
• 1 tomato, chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 4 teaspoons olive oil (or less)
• ½ teaspoon ground cumin
• 1 pinch salt and pepper to taste
• ½ teaspoon chopped fresh parsley
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Greek “Peasant” Pasta
• 2 (14.5 ounce) cans diced tomatoes
• 1 (19 ounce) can cannelloni beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne pasta
• ½ cup crumbled feta cheese or cheese substitute (you really don’t need the cheese, it’s delicious without!)
• Oregano, basil, thyme, etc—to flavour tomatoes to taste
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta or cheese substitute.
• 1 (19 ounce) can cannelloni beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne pasta
• ½ cup crumbled feta cheese or cheese substitute (you really don’t need the cheese, it’s delicious without!)
• Oregano, basil, thyme, etc—to flavour tomatoes to taste
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta or cheese substitute.
Greek Potato Stew
• 2 ½ pounds potatoes, peeled and cubed
• ¼ cup olive oil
• 2 cloves garlic, minced
• ¾ cup whole, pitted kalamata olives
• 1 1/3 cups chopped tomatoes
• 1 teaspoon dried oregano
• salt and pepper to taste
1. In a large sauté pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.
2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
• ¼ cup olive oil
• 2 cloves garlic, minced
• ¾ cup whole, pitted kalamata olives
• 1 1/3 cups chopped tomatoes
• 1 teaspoon dried oregano
• salt and pepper to taste
1. In a large sauté pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.
2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
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