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Vegetable Barley Soup
February 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
Servings: 8
Total Time: 1 hour
Ingredients:
¾ cups barley
1/8 cup olive oil
3 carrots, diced
3 stalks celery, diced
2 large onions, diced
kosher salt and black pepper
2 28-ounce cans diced tomatoes
1 bunch kale, thick stems discarded and leaves chopped (about 4 cups)
15.5 ounce can chickpeas, rinsed
Cook barley according to package directions. Heat oil in large pot. Add carrots, celery, onions, 1 teaspoon salt, and ½ teaspoon pepper. Cook, covered, stirring occasionally until vegetables begin to soften, about 20 to 25 minutes. Add tomato cans and 8 cups water. Simmer, stirring occasionally, until soup has slightly thickened and vegetables are tender, about 45-60 minutes. Add kale and simmer, stirring occasionally. Stir in chickpeas and cooked barley and cook until heated through.
To freeze: Cool soup to room temperature and divide among freezer containers or bags. Freeze for up to three months. To cook: Thaw soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
truRoots Germinated Brown Rice Salad with Soy-Ginger Dressing
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyServings: 4
Ingredients:
1 cup truRoots Germinated Brown Rice
½ cup green beans, cut into ½ inch slices
½ cup shredded carrots (optional)
1/3 cup sliced scallions, white and green parts (about 2 scallions)
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
1 ½ tablespoons olive oil
2 teaspoons honey
1½ teaspoons freshly grated peeled ginger
½ teaspoons minced garlic
1/8 teaspoon salt
Prepare truRoots Germinated Brown Rice according to package directions using 1¾ cup water. Transfer rice to bowl and let cool to room temperature. Cook green beans in medium saucepan of boiling water until they are bright green, about 1 minute. Drain and toss in with rice. Add scallions and carrots. Whisk together the rice vinegar, tamari, olive oil, honey, ginger, garlic and salt. Pour dressing over rice and toss and fluff with fork.
Shallot Butter
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
4 tablespoons butter, room temperature
1 tablespoon minced shallots
1 tablespoon balsamic vinegar
Salt and fresh ground pepper to taste
Cream ingredients together and refrigerate until needed. Use on bread, potatoes, lobster, or anything you’d like!
Sautéed Mushrooms with Herbs
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
½ pound mushrooms
1 tablespoon vegetable oil
2 tablespoons butter
1 shallot
1 to 2 tablespoons fresh parsley, chopped
1 tablespoon chopped tarragon or chives
Salt and fresh ground pepper to taste
Heat oil, butter in skillet over medium-high heat. Add mushrooms, salt, and pepper. Sauté for 3 minutes. Raise heat to high and sauté for 2 additional minutes. When liquid has almost evaporated, add shallots and sauté for 1 to 2 more minutes. Add parsley and tarragon or chives. Season to taste.
Green Beans with Caramelized Shallots
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
2 pounds slender green beans, trimmed
1 pound medium shallots
2 tablespoons butter
2 tablespoons olive oil
¼ teaspoon dried thyme
Cook beans in salted water until tender. Drain and transfer to cold water. Cut shallots lengthwise in half and remove peel. Melt butter and oil in skillet over medium-high heat. Add shallots and sauté for 1 minute. Reduce heat to medium-low. When shallots are browned and tender, season with thyme, salt, and pepper. Mix beans and shallots together; heat and serve.
Spaghetti Squash Primavera
August 1st, 2011UnfeaturedWeekly Recipe:NonWeeklyServes 4
1 medium spaghetti squash
1& 1/2 carrots, diagonally sliced
1/2 cup organic celery, diagonally sliced
3 cloves garlic, minced
1?1/2 cups shredded cabbage
1 small zucchini, chopped into small pieces
1 16-ounce can pinto beans, no or low salt, drained
1 14-ounce can chopped tomatoes, no salt, drained
1/3 cup apple juice
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 cup pasta sauce, no or low salt
1 head romaine lettuce leaves (optional)1. Preheat oven to 350 degrees. Slice spaghetti squash in half lengthwise. Remove seeds with a small spoon. Place both halves upside down on a baking sheet, and bake for 45 minutes.
2. Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally.
3. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes, adding more water as needed. Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until carrots are tender.
4. Remove squash from the oven when done. Using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly.
5. Gently mix the vegetables into the squash and sauce. Serve on a bed of shredded romaine lettuce, if desired, or place back in hollowed-out squash hulls.
nutrition info per serving: 338 calories; 15 g fat; 2 g saturated fat; 92 mg cholesterol; 35 g protein; 17 g carbohydrates; 3 g fiber; 87 mg sodium
Individual Meat Loaves
July 29th, 2011UnfeaturedMakes 6 individual loaves
1 can (8 ounces) tomato sauce
¼ cup packed brown sugar
1 teaspoon prepared yellow mustard
½ teaspoon chili powder
1 garlic clove, minced (optional)
1 tablespoon gluten-free Worcestershire sauce
1 pound lean ground beef or ground turkey (or half of each)
1 large egg, beaten
1 cup gluten-free bread crumbs, baby rice cereal, or instant potato flakes
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped onionPreheat the oven to 350 degrees. Generously grease a 6-cup, nonstick muffin pan or line with paper liners and place the muffin pan on a rimmed baking sheet. In a small bowl, combine the tomato sauce, brown sugar, mustard, chili powder, garlic, if using, and Worcestershire sauce. Mix well.
Place one-half of the tomato mixture in a large bowl. Add the ground beef, egg, breadcrumbs, salt, pepper, and onion. Mix well with your hands. Divide the mixture evenly in the muffin pan to form 6 individual meat loaves. Make slight indentations in the center of each loaf and brush with remaining tomato mixture.
Bake until nicely browned, about 20 to 25 minutes or when an instant-read thermometer reaches 170 degrees inserted into the center of a loaf. Serve hot.Jalapeno Salsa
July 27th, 2011Unfeatured12 or more cups diced tomatoes
1 large, diced onion
salt to taste
cilantro
lemon juice, fresh or bottled
3 diced green peppers
1 tablespoon minced garlic, add more if you wish
8-10 sliced jalapeños, add moreFor variety, add any of the following:
• 1 cup diced mushrooms
• 1 cup diced mango
• 5-8 coarsely chopped tomatillos-from Susan Steele, NS Facebook post
Watercress Pesto
July 27th, 2011Unfeatured1/2 clove garlic
1/3 cup walnuts
3 ounces watercress
1 cup fresh grated Parmesan cheese
1 tablespoons mayonnaiseCombine all ingredients into a blender or food processor. Pulse until a finely chopped paste is formed.
