Gazpacho

This was a recipe given to us by our friend Lindsey, who in turn picked it up from a place called the Shipwreck Restaurant - not sure where it is though. Fair warning - though it be tasty, it does make a lot!

Shipwreck Gazpacho

Ingredients:
2 26-oz cans of diced tomatoes
1 large green pepper, chopped
1 white onion, chopped
1 clove of garlic, chopped
1 cucumber, chopped
1 oz tabasco
juice of 1 whole fresh lemon
juice of 1 whole fresh lime
1/4 cup red wine vinegar
2 Tbsp olive oil
1 tsp honey
12 oz tomato juice
1 tsp each of dried tarragon (powder), basil, coriander, and pepper
1/4 tsp salt
1/4 tsp cumin

Directions:
Combine all ingredients and mix well. Chill and serve.


Yield: 10 cups

Mixed Pea Pod Stir-Fry

I believe I found this in one of a number of quick and easy recipe books somewhere. It's really easy and makes a nice accompaniment to a variety of meals.

Mixed Pea Pod Stir-Fry

Ingredients:
1 tsp salt
8oz green beans, trimmed
2 tsp vegetable oil
4oz snow peas, trimmed and strings removed
4oz sugar snap peas, trimmed and strings removed
1 garlic clove, finely chopped
1 Tbsp soy sauce

Directions:

In 12-inch skillet, combine 4 cups water and salt; heat to boiling over high heat. Add green beans and cook 3 minutes. Drain; wipe skillet dry with paper towels.

In same skillet, heat oil over high heat. Add green beans and cook, stirring frequently (stir frying), until they begin to brown, 2 to 3 minutes. Add snow peas, sugar snap peas, and garlic; stir-fry until snow peas and sugar snap peas are tender crisp, about 1 minute longer. Stir in soy sauce and remove from heat.


Yield: 4 side servings

Dahl

An Indian recipe (or thereabouts) given to me by my buddy Ron. It's easy and tasty, but quite hot so serve it over rice with a green veggie on the side.

Dahl

Ingredients:
8 ounces lentils (soaked according to package instructions)
2-1/2 cups vegetable stock
1/2 tsp turmeric
1 ounce butter or margarine
1 small onion (chopped)
1 yellow pepper (chopped)
3 garlic cloves (whole but peeled)
1/2 tsp chili powder
1/2 tsp ground cumin

Directions:

1. Put the lentils, turmeric, and stock in a saucepan and bring it to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. Most of the liquid should be absorbed.

2. In the meantime, melt the butter or margarine in a saucepan and add the onion, yellow pepper, garlic, chili powder, cumin, and salt and pepper to taste. Fry until onion is soft and starting to brown.

3. Remove the garlic and add the cooked lentils. Reduce the heat and simmer gently for about 5 minutes.

Yield: 4 servings

Vegetable Rice Medley

I found this easy side dish in one of my Quick Cooking magazines. It works great for a fast and simple addition to your meal.

Veggie Rice

Ingredients:
1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 Tbsp onion or vegetable soup mix
2 cups frozen corn, peas, or mixed vegetables

Directions:
In a saucepan, combine the rice, water, and soup mix; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

Yields 4-6 servings.

Notes: I often use brown rice for this recipe as well. I add a little extra water and let the dish simmer for a bit longer.

Lentil Tacos

We found this recipe in the Taste of Home cookbook (a gift from my mother). To our surprise, we found that these tacos were as good (if not better) than normal meat tacos!

Lentil Tacos

Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
1 cup dried lentils, rinsed
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2-1/2 cups chicken (or vegetable) broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups (6 oz) shredded cheddar cheese
6 Tbsp sour cream

Directions:

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.

2. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

3. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Yields 6 servings.


Notes: We usually use the listed chicken broth, but if you're shooting for a truly vegetarian dish, opt for vegetable broth instead.

Bow Ties with a Trio of Peas

I found this recipe in one of those quick and healthy books. It made for a nice, light meal.

Bow Ties with Trio of Peas

Ingredients:
1 package (16oz) bow-tie or rotini pasta
1 Tbsp butter
1 Tsbp olive oil
4 oz snow peas, strings removed
4 oz sugar snap peas, string removed
1 garlic clove, cushed with garlic press
1 cup frozen baby peas
1/2 cup chicken or vegetable broth
3/4 cup tsp salt
1/4 tsp ground black pepper
1/2 tsp freshly grated lemon peel


Directions:

1. In large saucepot, cook pasta as label directs. Drain and keep warm.

2. Meanwhile, in 10-inch skillet, melt butter with oil over medium high heat. Add snow peas and sugar snap peas adn cook, stirring, until tender crisp, 1 to 2 minutes. Stir in garlic and cook 30 seconds. Add frozen baby peas, broth, salt, and pepper; heat to boiling. Stir in lemon peel. In warm serving bowl, toss pasta with veggie mixture until combined


Makes 4 servings.

Black Beans and Green Chiles

The third and last heart-healthy bean recipe for this evening. I don't actually recall making this one, but Kate insists that I did and that it was delicious. I don't think we used the yogurt and again I think we served it over rice.

Enjoy!

Black Beans and Green Chiles

Ingredients:
¼ cup low-sodium nonfat chicken broth
1 medium onion, chopped
4 cloves garlic, minced
4 tsp ground cumin
4 tsp dried oregano
½ tsp cayenne pepper
½ cup chopped canned mild green chiles, drained
6 cups low-sodium canned black beans, rinsed and drained
2 cups low-sodium canned tomatoes, crushed, juice reserved
¼ tsp ground black pepper
¼ cup nonfat plain yogurt

Directions:
1. Heat broth in a large saucepan. Add onion and garlic, and sauté until onion begins to soften, about 3 minutes. Add cumin, oregano, cayenne pepper, and chiles, and sauté for 1 more minutes.
2. Add beans, tomatoes with juice, and black pepper. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. Serve topped with yogurt.

Prep Time: 15 minutes
Cook Time: 24 minutes
Yield: 6 servings

Orange-Dijon Cannellini Beans

The second heart-healthy bean recipe I'm posting tonight. This one's pretty sweet - Kate and I discovered that serving it over brown rice helps dampen the sweetness just enough.

Orange-Dijon Cannellini Beans

Ingredients:
2 cups low-sodium nonfat chicken broth
6 cups low-sodium canned cannellini beans, rinsed and drained
1 medium onion, chopped
½ cup sugarless, all-fruit orange marmalade
1/3 cup brown sugar
1 Tbsp Dijon mustard
1 tsp dried rosemary
¼ tsp ground black pepper

Directions:
1. Combine all ingredients in a large saucepan.
2. Bring to a simmer, cover, and cook for 30 minutes before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 4 servings

Notes: The recipe didn't say to - but I recommend serving these beans over rice.

Spicy Baked Black Beans and Pineapple

One of a handful of recipes that I found in a heart-healthy cookbook while looking for simple and tasty meatless options.

(I'll be posting a trio of these bean recipes tonight...)

Spicy Baked Black Beans and Pineapple

Ingredients:
Olive oil cooking spray
1 cup low-sodium tomato sauce
1 Tbsp reduced-sodium soy sauce
1 Tbsp molasses
2 tsp prepared mustard
2 tsp vinegar
3 cloves garlic, minced
½ tsp onion powder
2 cups low-sodium canned black beans, rinsed and drained
2 cups juice-packed canned pineapple bits, drained

Directions:
1. Preheat oven to 375 degrees. Lightly coat a 2-quart casserole with olive oil cooking spray.
2. Combine all ingredients in a large bowl and mix well.
3. Transfer to the prepared casserole and bake, covered, for 40 minutes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings

Mashed Potato Soup

This is a soup recipe that Kate uses whenever she gets the chance. It's a little something to help get rid of those extra potatoes after the holidays. It's very yummy with some kind of bread to dip into the soup. :-)

Mashed Potato Herb Soup

Ingredients:
1 tsp dried rosemary, crumbled
2 carrots, minced
2 tsp dried thyme
4 cups chicken broth or stock
2 tbsp olive oil
5 cups leftover mashed potatos
1 cup onion, minced
1-2 tbsp lemon juice
2 ribs celery, minced
2/3 cups fresh parsley, minced
salt and pepper to taste

Directions:

1. In small, dry skillet, toast rosemary and thyme until fragrant, being careful not to burn them. Shake the skillet, and heat for about 3 minutes. Set aside.

2. Mince the onion, celery, and carrots.

3. In a large pot, saute the onion, celery, and carrots in the olive oil over moderately low heat for about 1 minute, stirring occasionally.

4. Stir in broth; bring to a boil.

5. Break up mashed potatoes with a fork. Using a wire whisk, add the potatoes to the soup pot, a half cup at a time.

6. Continue whisking until smooth. Reduce to a simmer, and add toasted herbs, lemon juice, and fresh parsley.

7. Taste soup, adjust seasonings as desired.