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1. Minestrone Soup (Recipe below)
ReplyDelete2. Hummus (Recipe below)
3. Black Bean Salad (Recipe below)
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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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Hummus (6 servings)
(you may also purchase hummus from a health food store)
* 2 C canned organic garbanzo beans (chickpeas), or cook from scratch if desired
* 1 tsp cumin
* 1/4 C tahini (sesame butter)
* 1/3 C lemon juice
* 2 Tbsp olive oil or flaxseed oil
* 2 cloves garlic, crushed
* Paprika, sea salt, and fresh parsley to taste
Drain beans and reserve liquid. Blend beans with remaining ingredients. If mixture seems dry, add some of the reserved liquid slowly to the blender to make a smooth paste. Garnish with a sprinkle of paprika and parsley.
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Black Bean Salad (2-3 Servings)
Combine in a bowl:
* 2 C black beans
* 1 C cherry tomatoes
* 1/4 C Red onion, chopped
* 1/2 C red or yellow bell pepper, chopped
* 1 Tbsp olive oil
* 1 tsp. lemon juice or balsamic vinegar
* 1-2 tsp. cumin
Chill before serving
Update 6/2/08:
ReplyDeleteHere is the school lunch I prepared for Maddy :
Apple
Ziploc Baggie of assorted nuts
Romaine Lettuce Salad w/ chopped tomatoe, oninon and red bell pepper / with tuna to mix in and some "Basic Vinagrette" previously posted.
Separate baggie of red bell pepper slices
Nutty Green Rice (4 servings)
ReplyDelete* 1 C Brown Basmati Rice
* 2 C Water
* 1/2 small bunch parsley
* 1 clove garlic
* 1 + 1/2 T lemon juice
* 1+ 1/2 T olive oil
* 1/2 cucumber, diced
* Salt and Pepper to taste
Bring water to a boil and add rice. Stir and simmer covered for 45 minutes (do not stir again). Remove from heat and let sit for another 10 minutes.; then remove cover and allow to cool. While rice is cooking, blend almonds, parsley, garlic oil, and lemon juice in a food processor. When rice is cool, stir in the nut mixture and add cucumber. Salt and pepper to taste.
This is intented to be a cold dish. I personally enjoyed putting a little dash of the basic salad dressing on it (my dressing is made with balsamic vinegar). MMMMMMM.