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1. Pasta and Beans (recipe below)
ReplyDelete2. Steamed broccoli tossed with olive or flaxseed oil and herbs of your choice
3. Tossed green salad with sliced cucumber, radish, red onion, and the Basic Salad Dressing (recipe below)
4. Minestrone Soup (recipe below)
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Pasta and Beans (4 servings)
* 16-oz. can white beans (pea, navy, Great Northern), organic preferred
* 3 Tbsp olive oil
* 2 onions, chopped
* 2 carrots, chopped
* 2 Tbsp dried basil
* 1 tsp dried oregano
* 16 oz. can tomatoes, peeled, seeded and chopped
* 1/2 cup bean liquid
* 1-2 tsp salt
* 1/2 lb. rice elbow macaroni
Drain beans, reserving liquid. Heat 1-2 Tbsp olive oil in heavy casserole dish. Add onions, carrots, oregano and basil; cook until vegetables are wilted. Add tomatoes, bean liquid, salt, and pepper. Cover and simmer for about 10 minutes, until the vegetables are tender. Add the drained beans and simmer for another 10 minutes. Meanwhile, cood and drain the macaroni. Toss with 1 Tbsp more olive oil and then mix with the bean sauce.
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Basic Salad Dressing (2-3 Servings)
Mix well in a shaker jar and store any leftovers in your refrigerator
* 1/4 C flaxseed oil (or 2 Tbsp each flaxseed and olive oils)
* 1-2 Tbsp vinegar (apple cider, tarragon, rice, red wine, balsamic, ume plum)
* 1/2 - 1 Tbsp water
* 1 tsp Dijon-type mustard (optional, but delicious) whisked in to liquid for easy mixing
* Whole or minced garlic, oregano, basil, or other herbs of choice.
Increase recipe for multiple servings. Keep a jar in the refrigerator at work and one at home for convenience.
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Minestrone Soup (8 Servings)
* 1 Tbsp olive oil
* 1 medium to large onion, chopped
* 3 carrots, sliced or diced
* 2 stalks celery, diced
* 2 cloves garlic, minced
* 6 C vegetable stock or water
* 1 bay leaf
* 1 28-oz. can tomatoes with juice
* 1/2 C brown rice
* 1 16-oz. can organic kidney beans, undrained, or 2 C home-cooked kidney beans
* 1 lb fresh green beans, cut into 1 inch pcs. or one 10-oz. package frozen cut green beans
In a 6 qt. pot, saute' onion, celery, carrots, and garlic until softened. Add stock or water, tomatoes, rice and bay leaf. Bring to a boil and cover, reducing heat to a simmer for 50 minutes; stir occasionally. Stir in kidney beans and green beans and simmer for 5-10 minutes more until all vegetables are tender. Remove bay leaf before serving. Save leftovers for another meal.
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Ratatouille
ReplyDelete(6 servings)
Oh my goodness. I am not an eggplant guy, but this dish is faaaabulous. Put it over rice and it's just dreamy.
* 1/2 C Olive Oil
* 2 Lg. Onions, sliced
* 3 cloves Garlic, minced
* 1 Medium Eggplant, peeled with potatoes peeler and cut into 1" cubes
* 2 Green Peppers (aka Bell Peppers), chopped
*3 zucchini, cut into 1/2" slices
*2 14.5 oz. cans of chopped tomatoes (or equivalent in actual chopped tomatoes (gasp)
* 1 tsp salt
*1/4 tsp pepper
*1 tsp oregano
*1/2 tsp. thyme
In a 6 qt. pot, saute' onion and garlic in oil for 3 minutes. Add eggplant and stir-fry for 5 minutes. Add peppers and cook 5 minutes. Now add zucchini and cook yet another 5 minutes. Finally, add the tomatoes and seasonings, stir it up and then cover and simmer for 30 minutes.
Yummmmmm!