1 lb. lentils
2 large cloves of garlic, pressed
2 plum tomatoes, cut in chunks
10 green onions, sliced
8 handfuls of fresh spinach
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar (add more if needed)
2 small carrots very thinly sliced
salt
coarsley ground black pepper
Wash and sort lentils. Add water to about 1/2-1 inch above lentils and add garlic. Bring to a boil and simmer about 7-10 minutes. When the lentils begin to get tender, add tomato and alternately add about half of the green onions, carrots, and spinach gradually. Turn off heat and gradually add remaining green onions, carrots, and spinach. Stir till spinach wilted. Most of the water will have absorbed into the lentils. Add olive oil and balsamic vinegar. Salt lightly and add a small amount of coarsley ground black pepper.
The lentils have a great nutlike taste and all the veggies in it really taste terrific.
Showing posts with label green veggie. Show all posts
Showing posts with label green veggie. Show all posts
Tuesday, February 15, 2011
THATS ITALIAN! LENTILS
1 cup lentils, washed
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper
Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done, add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper
Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done, add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.
SPINACH DIP STUFFED PITAS
These sandwiches are really tasty and super healthy; there a great way for sandwich lovers to eat more veggies and are almost as quick and easy as fast food.
Fat free yogurt cheese
onion powder
McCormicks Season All or Greek seasoning
OPTIONAL: Tabasco (regular or chipotle)
frozen chopped spinach
onion, chopped
mushrooms, chopped coarsely
extra virgin olive oil
whole wheat pitas
avocado, sliced
OPTIONAL Ingredients:
carrots, grated or julienned
bell pepper, chopped or julienned
olives, sliced
green chilies, sliced
jalapeno peppers, sliced
banana peppers, sliced
tomatoes, diced, salted & peppered
OR halved cherry tomatoes
water chestnuts, chopped
Microwave frozen spinach just until hot. Squeeze out moisture well. Let cool. Add spinach to yogurt cheese. Add a little onion powder and Season All or Greek seasoning, and a few drops of Tabasco, if desired. Stir in onion, mushrooms and any of the optional ingredients you choose. Halve pitas and toast, if desired. Spread spinach mixture inside pitas. Some of the optional vegetables (like tomatoes) may be better as a topping for the spinach mixture. Drizzle with olive oil. Top with sliced avocado. Enjoy!
Fat free yogurt cheese
onion powder
McCormicks Season All or Greek seasoning
OPTIONAL: Tabasco (regular or chipotle)
frozen chopped spinach
onion, chopped
mushrooms, chopped coarsely
extra virgin olive oil
whole wheat pitas
avocado, sliced
OPTIONAL Ingredients:
carrots, grated or julienned
bell pepper, chopped or julienned
olives, sliced
green chilies, sliced
jalapeno peppers, sliced
banana peppers, sliced
tomatoes, diced, salted & peppered
OR halved cherry tomatoes
water chestnuts, chopped
Microwave frozen spinach just until hot. Squeeze out moisture well. Let cool. Add spinach to yogurt cheese. Add a little onion powder and Season All or Greek seasoning, and a few drops of Tabasco, if desired. Stir in onion, mushrooms and any of the optional ingredients you choose. Halve pitas and toast, if desired. Spread spinach mixture inside pitas. Some of the optional vegetables (like tomatoes) may be better as a topping for the spinach mixture. Drizzle with olive oil. Top with sliced avocado. Enjoy!
SPINACH-TOFU-BEEF LASAGNE
My mom helped me with this recipe. Great Lasagne!
1 large can crushed tomatoes
1 large can petite diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 Tbsp. sugar
6 cloves garlic, pressed
3 Tbsp. extra-virgin olive oil
1 medium onion
1/2 green bell pepper, finely diced
coarse ground black pepper
2 small packages frozen chopped spinach
1 Tbsp. butter
salt
1 lb. ground round
1/2 lb. extra firm tofu in water, which has been frozen and thawed
1/2 onion
1 large clove garlic, pressed
salt
coarse ground pepper
1 lb. "no boil" curly edge lasagne noodles
8 oz. shredded cheddar and mozzarella
parmesan cheese
about 12 slices american cheese
2 1/4 C 4% milkfat small curd cottage cheese
vegetable oil spray
Peel onion, leaving whole, and microwave covered for 5 minutes. Use kitchen scissors to coarsely chop onion in bowl. Add 1 cup crushed tomatoes to blender. Add onion and blend well. Add to pot with remaining crushed tomatoes and petite diced tomatoes. Cook over medium low heat. Add olive oil, bell pepper, garlic, oregano, basil, pepper and sugar. When sauce is bubbly reduce heat to low and simmer for about 1 hr.
Remove spinach from packages and defrost on high in microwave, pouring off excess water. After spinach defrosted microwave on high for 2-3 minutes. Stirring often. Add butter and salt. Mix well.
Firmly squeeze excess moisture from tofu and crumble. Add ground round, tofu, 1/2 chopped onion and garlic to skillet. Cook until ground beef is browned. Add salt and pepper.
Lasagne Layers:
(1) sauce to cover bottom of 12 x 8 x 3-inch lasagne pan (sprayed with Pam first)
(2) lasagne noodles
(3) Beef mixture combined with some of the sauce
(4) lasagne noodles
(5) spinach
(6) American cheese slices
(7) cottage cheese
(8) lasagne noodles
(9) tomato sauce
(10) sprinkle lightly with parmesan cheese
(11) cheddar-mozzarella cheese
(12) more parmesan cheese
Bake at 350F for 45 minutes. Wait 30 minutes before serving.
1 large can crushed tomatoes
1 large can petite diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 Tbsp. sugar
6 cloves garlic, pressed
3 Tbsp. extra-virgin olive oil
1 medium onion
1/2 green bell pepper, finely diced
coarse ground black pepper
2 small packages frozen chopped spinach
1 Tbsp. butter
salt
1 lb. ground round
1/2 lb. extra firm tofu in water, which has been frozen and thawed
1/2 onion
1 large clove garlic, pressed
salt
coarse ground pepper
1 lb. "no boil" curly edge lasagne noodles
8 oz. shredded cheddar and mozzarella
parmesan cheese
about 12 slices american cheese
2 1/4 C 4% milkfat small curd cottage cheese
vegetable oil spray
Peel onion, leaving whole, and microwave covered for 5 minutes. Use kitchen scissors to coarsely chop onion in bowl. Add 1 cup crushed tomatoes to blender. Add onion and blend well. Add to pot with remaining crushed tomatoes and petite diced tomatoes. Cook over medium low heat. Add olive oil, bell pepper, garlic, oregano, basil, pepper and sugar. When sauce is bubbly reduce heat to low and simmer for about 1 hr.
Remove spinach from packages and defrost on high in microwave, pouring off excess water. After spinach defrosted microwave on high for 2-3 minutes. Stirring often. Add butter and salt. Mix well.
Firmly squeeze excess moisture from tofu and crumble. Add ground round, tofu, 1/2 chopped onion and garlic to skillet. Cook until ground beef is browned. Add salt and pepper.
Lasagne Layers:
(1) sauce to cover bottom of 12 x 8 x 3-inch lasagne pan (sprayed with Pam first)
(2) lasagne noodles
(3) Beef mixture combined with some of the sauce
(4) lasagne noodles
(5) spinach
(6) American cheese slices
(7) cottage cheese
(8) lasagne noodles
(9) tomato sauce
(10) sprinkle lightly with parmesan cheese
(11) cheddar-mozzarella cheese
(12) more parmesan cheese
Bake at 350F for 45 minutes. Wait 30 minutes before serving.
ITALIAN STYLE LENTILS A LA BLEU
This is a very hearty dish, which bursts with lively Italian flavor-- the bleu cheese brings additional verve!
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
CREAMY PUMPKIN, KALE & BEAN SOUP
1 C beans (15 beans mix)
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste
Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.
Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.
Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.
Add evaporated milk to blender. Add onion and blend till smooth.
Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.
Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.
For the best flavor prepare a day ahead.
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste
Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.
Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.
Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.
Add evaporated milk to blender. Add onion and blend till smooth.
Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.
Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.
For the best flavor prepare a day ahead.
Thursday, February 10, 2011
BLACK BEAN, YAM & SPINACH
This has a somewhat exotic look and taste and makes a very satisfying meal.
2-3 cups of Mexican Black Beans (see recipe)
1 large sweet potato
1 onion
1 1/2-2 lb. frozen chopped spinach, defrosted and drained well
8 oz. can tomato sauce (no added salt)
Soul Seasoning
Kikkoman less sodium soy sauce
vegetable oil spray
2 tbsp. extra - virgin olive oil
coarsely ground black pepper
Peel onion and leave whole. Microwave covered for 5-10 minutes in microwave safe dish sprayed with vegetable oil. Microwave sweet potato till tender, but not mushy. Cube sweet potato (do not peel).
Puree onion in 1 cup of water in blender. Add this to a pot sprayed with vegetable oil. Add Mexican black beans, spinach, sweet potato, tomato sauce, Soul Seasoning and pepper, stirring well. Simmer for about 5 minutes, stirring frequently.
Partially mash sweet potatoes and blend with beans. Add about 4 dashes of soy sauce. Add more soy sauce when served if needed.
2-3 cups of Mexican Black Beans (see recipe)
1 large sweet potato
1 onion
1 1/2-2 lb. frozen chopped spinach, defrosted and drained well
8 oz. can tomato sauce (no added salt)
Soul Seasoning
Kikkoman less sodium soy sauce
vegetable oil spray
2 tbsp. extra - virgin olive oil
coarsely ground black pepper
Peel onion and leave whole. Microwave covered for 5-10 minutes in microwave safe dish sprayed with vegetable oil. Microwave sweet potato till tender, but not mushy. Cube sweet potato (do not peel).
Puree onion in 1 cup of water in blender. Add this to a pot sprayed with vegetable oil. Add Mexican black beans, spinach, sweet potato, tomato sauce, Soul Seasoning and pepper, stirring well. Simmer for about 5 minutes, stirring frequently.
Partially mash sweet potatoes and blend with beans. Add about 4 dashes of soy sauce. Add more soy sauce when served if needed.
ANDREA'S MINESTRONE BEANS
These zestily flavored beans taste wonderful! They freeze well but lose some flavor in the freezer--just add some Tabasco and/or Mrs Dash Tomato-Basil-Garlic Seasoning Blend after thawing/heating in the microwave.
1 lb. navy beans
1 qt. homemade chicken broth
1 1/2-2 cups small whole wheat rotini
1 onion, chopped
4 cloves garlic, pressed
1/2 bell pepper, finely chopped
3 carrots, diced
14 1/2 oz. can diced tomatoes
small can of tomato sauce
small can tomato paste
2-3 dashes Tabasco
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 Tbsp. dried parsley
small box of fresh baby spinach
extra virgin olive oil
salt & pepper to taste
Parmesan cheese
Wash beans, cover with several inches of water and soak for 8-12 hours. Discard soaking water. Pour chicken broth over beans, adding water if needed and simmer beans. Add onion and garlic at start of simmering.
When beans are beginning to get tender add rotini, celery and bell pepper. Bring to a boil and add diced tomatoes, tomato sauce, tomato paste,Tabasco, basil, oregano and parsley. Simmer for five minutes and add carrots.
When beans, pasta and carrots are done, add spinach and cook until spinach is done. Add about a teaspoon of extra-virgin olive oil to each serving and stir. It's also good with Parmesan cheese.
1 lb. navy beans
1 qt. homemade chicken broth
1 1/2-2 cups small whole wheat rotini
1 onion, chopped
4 cloves garlic, pressed
1/2 bell pepper, finely chopped
3 carrots, diced
14 1/2 oz. can diced tomatoes
small can of tomato sauce
small can tomato paste
2-3 dashes Tabasco
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 Tbsp. dried parsley
small box of fresh baby spinach
extra virgin olive oil
salt & pepper to taste
Parmesan cheese
Wash beans, cover with several inches of water and soak for 8-12 hours. Discard soaking water. Pour chicken broth over beans, adding water if needed and simmer beans. Add onion and garlic at start of simmering.
When beans are beginning to get tender add rotini, celery and bell pepper. Bring to a boil and add diced tomatoes, tomato sauce, tomato paste,Tabasco, basil, oregano and parsley. Simmer for five minutes and add carrots.
When beans, pasta and carrots are done, add spinach and cook until spinach is done. Add about a teaspoon of extra-virgin olive oil to each serving and stir. It's also good with Parmesan cheese.
ANDREA'S CHICKEN DIVAN
I was trying to make a stove top version of Chicken Divan. I really liked the way it turned out.
I add the broccoli in this recipe right before eating it. I was afraid the broccoli was going to get mushy. Mom also said when something, with broccoli in it, is reheated the flavor can change.
I put a little bit of cheese in it, but I think it would be good without cheese too. For cooking it without cheese, I'd recommend adding some McCormick's Season-all; it gives chicken a real good flavor.
Andrea's Make-Ahead-Stovetop Chicken Divan
This is really best made a day ahead!
6 lbs. chicken thighs
2 medium onions, finely chopped
2 cups uncooked brown rice, washed
1/2 cup grated sharp cheddar cheese
1/2 tsp. (or more) salt
OR try McCormick's Season-All (expecially if no cheese added)
coarsely ground black pepper
fresh broccoli, steamed
Place chicken in a large pot and add just enough water to cover chicken. Add onion and salt and pepper. Bring to a boil. Reduce heat and cook for 1 hr. Remove chicken. While chicken is cooling, strain broth and skim off most of the fat. Wash pot and pour broth in pot. Add brown rice to broth and bring to a boil, then turn down to lowest setting and cook for 30-35 minutes.
Add deboned chicken and simmer for 5-10 minutes. Add the cheese once this begins thickening; stir and cook until cheese melted and most of the water cooks out--which only takes a couple of minutes.
Before serving, the next day, adjust seasoning to taste and add the broccoli and cut up into flowerets. A little extra pepper really brings out the flavor.
I had this for lunch today and it was really good. You can't really tell it has brown rice instead of white. It has a good thick and creamy texture.
I add the broccoli in this recipe right before eating it. I was afraid the broccoli was going to get mushy. Mom also said when something, with broccoli in it, is reheated the flavor can change.
I put a little bit of cheese in it, but I think it would be good without cheese too. For cooking it without cheese, I'd recommend adding some McCormick's Season-all; it gives chicken a real good flavor.
Andrea's Make-Ahead-Stovetop Chicken Divan
This is really best made a day ahead!
6 lbs. chicken thighs
2 medium onions, finely chopped
2 cups uncooked brown rice, washed
1/2 cup grated sharp cheddar cheese
1/2 tsp. (or more) salt
OR try McCormick's Season-All (expecially if no cheese added)
coarsely ground black pepper
fresh broccoli, steamed
Place chicken in a large pot and add just enough water to cover chicken. Add onion and salt and pepper. Bring to a boil. Reduce heat and cook for 1 hr. Remove chicken. While chicken is cooling, strain broth and skim off most of the fat. Wash pot and pour broth in pot. Add brown rice to broth and bring to a boil, then turn down to lowest setting and cook for 30-35 minutes.
Add deboned chicken and simmer for 5-10 minutes. Add the cheese once this begins thickening; stir and cook until cheese melted and most of the water cooks out--which only takes a couple of minutes.
Before serving, the next day, adjust seasoning to taste and add the broccoli and cut up into flowerets. A little extra pepper really brings out the flavor.
I had this for lunch today and it was really good. You can't really tell it has brown rice instead of white. It has a good thick and creamy texture.
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