Sunday, June 12, 2011

Food From Friends

Some of the wonderful meals that have sustained us these last two months . . . .

Minestrone Soup
from Miss J
  • 3 cups veggie broth- (I like the flavor of Trader Joe's organic broth)
  • 1 (28-ounce) can diced tomatoes
  • 1/2 lbs of 2 kinds of beans- I use the navy bean and red beans (soaked prior to cooking)
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 cups cooked ditalini pasta
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped spinach
  • 4 tablespoons parm cheese (optional for topping)

In a slow cooker combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. (I cook on low for more like 8-9 hours)

About an hour before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook for at least an hour. Remove bay leaves and season, to taste, with salt and black pepper.


Enjoy!!

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Broccoli Quiche
from Miss R


I think it was 2 cups brocolli, 1 onion, 1 crushed clove of garlic....cook this first in 2 TBS of butter to soften than put mix into pie crust, spread 2 cups of Mozzerella cheese on top, then pour liquid mix over it (1 1/2 cup of milk, 4 eggs, salt and pepper). Bake about 45 mins at 350

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Apple Crumb Cake
from Miss R

coming soon . . .

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Lasagna
from Miss S

No real recipe here, but in addition to the usual noodles, sauce, riccotta, and mozzarella, she adds cannellini beans and sauteed red and green bell peppers.


from Miss D

Her lasagna uses tofu instead of ricotta and layers slices of cooked eggplant along with the noodles, plus other sauteed vegetables.

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Mr. M's Vegetarian Chili in the Slow Cooker


2 15oz cans of Great Northern beans, rinsed and drained (your batch was a can of Great Northern and a can of Navy beans)
1 cup of frozen corn
1 onion, chopped
2 ribs celery, chopped
1 6oz can of tomato paste
1 4oz can of green chiles, undrained
1 carrot, diced
3 cloves garlic, minced
1 tbs chili powder
2 tsp dried oregano
1 tsp salt
1 cup water

Combine all the ingredients in the crockpot, stir in the water, cook on low 5 1/2 - 6 hours.

Enjoy!

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Mr. C's Butternut Squash Soup

1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onions
1 teaspoon fresh sage, chopped ( or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth or vegetable broth
1 1/2 lbs butternut squash ( peeled, seeded, cubed)
parmesan cheese ( Garnish)

Add oil, garlic and onion to large stockpot over medium heat.
Saute for 3-4 minutes.
Add sage, salt, pepper, broth and squash.
Bring to a boil.
Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
Garnish with parmesan cheese and more fresh sage (if desired).

from Food.com
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Bean and corn salad - This is something I prepare on my own without a recipe:
1 bag of good quality frozen corn, or the equivalent of fresh corn cut off of the cob
3 cans of organic black beans
fresh cilantro
lime
olive oil
wine vinegar
balsamic vinegar
garlic salt
purple onion
black pepper
1. Cook corn only to the point of defrosting, say 2 minutes instead of 5 for a microwaveable bag.
2. Rinse all 3 cans of beans.
3. Chop about 1/8-1/4 of a cup of purple onion. Comine all 3 in a large bowl.
4. Add wine and balsamic vinegars.
5. Add double the amount of olive oil (as compared to the vinegars). Estimate these amounts based upon your tastes.
6. Add chopped flesh cilantro, garlic salt, and black pepper, here again according to your tastes.
7. Add the juice of 1/2 lime. Mix and chill.
Miss J and Mr. D
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Blueberry Crisp
5 cups blueberries
In a bowl, combine blueberries with 4 T. of sugar and 3 T. all-purpose flour.
Place in a 2-quart square baking dish prepared with non-stick cooking spray (or place in a 9 X 13 pan and double the topping recipe).
For the topping, combine 2-4 T. granulated sugar
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 cup butter - Cut butter into the mixture until it resembles course crumbs.
Stir in 1/4 cup nuts or coconut (I used coconut.)
Sprinkle topping over fruit filling.
Bake at 375 for 30-35 minutes. If desired, serve warm with vanilla ice cream

Miss J and Mr. D

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