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Archive for July, 2012

Homemade Lentil Soup

Olive oil

1 onion, chopped

2-3 carrot, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp oregano

1 tsp basil

1 bay leaf

1 14.5 oz crushed tomatoes

2 cups dried lentils, rinsed

8 cups of water (or 4 C water & 4 C veggie broth)

Fresh (or frozen) spinach

Salt & pepper to taste

Elbow pasta (1/2 box)

-          In a large pot, heat olive oil, onions, carrots, celery, garlic oregano and basil – cook until onions begin to soften.

-          Add lentils, bay leaf, water and tomatoes

-          Bring to boil and then reduce to simmer for 1+ hours

-          After 40 mins – boil water and cook pasta

-          Add spinach salt & pepper and cooked pasta to soup.

Pineapple-Cashew Quinoa

Quinoa – (cook 1-24 hrs prior)

1 C Quinoa, rinsed

1 C pinaplle juice

1 C water

½ tsp braggs amino acids or soy sauce

 

-          Combine Quinoa, juice, water and braggs in pot.  Bring to boil. Cover, reduce to medium heat and cook for about 15 minutes (until all liquid is absorbed)

-          Fluff with fork and refrigerate for an hour or overnight.

 

Stir Fry

3 Tbs oil (peanut, olive or veggie)

2 scallions

2 cloves garlic

1 inch piece fresh ginger, peeled and minced

1 red pepper, diced

1 cup frozen edamame (or peas)

1/2- 1 C carrots, shredded

 

Topping

3 Tbs Braggs or soy sauce

3 Tbs Vegetable broth

½ C cashews

½ C fresh basil

2 Tbs fresh mint

1+ C fresh pineapple (chunks) or 10 oz can

 

Lime wedges for garnish (optional)

 

-          Add stir-fry ingredients to a large pan, cook for about 5 minutes until edamame is no longer frozen and pepper is soft

-          Add Quinoa and topping ingredients.  Cook for another 10 minutes – stirring together and keeping quinoa from sticking to the bottom.