Minestrone Soup
 

1 tsp olive oil

1 large onion chopped
2 garlic cloves chopped
3 cups chicken or vegetable stock
19 oz. can whole plum tomatoes, coarsely chopped
2 tbsp. tomato paste
1 bay leaf
1/2 tsp dried basil
freshly ground pepper
1/4 tsp dried oregano
1 cup pasta shells or farfale
1 cup cooked white beans (I use kidney)
chopped fresh parsley for garnish
 
Heat oil in large saucepan, add onion and celery, cook just until softened about 5 to 7 minutes, stirring occasionlly, add garlic and cook for 30 seconds.
 
Add all ingredients except for the pasta and beans.  Bring to a boil reduce heat and simmer covered for 25 minutes.  Add pasta and cook covered for 15 minutes.
 
Add beans and cook covered for 5 minutes.
 
Serve hot with crusty bread and smelly cheese!

 

20 Minute Chili

1 lb ground beef or turkey
1 large onion chopped
2 large cloves garlic chopped finely
1 large green bell pepper chopped
4 tsp chili powder
1 tbsp flour
1 tsp dried basil
1 tsp oregano
1/4 tsp red pepper flakes
2 cups tomato pasta sauce
1 1/3 cups beef stock
1 can kidney beans rinsed and drained
salt and pepper

1.  In a large saucepan over medium-high heat, cook beef for 5 minutes
until no longer pink.
2.  Reduce heat to medium and add onion, garlic, green pepper, chili
powder, flour, basil, oregano and red pepper flakes. Cook 4 minutes until
soft.
3. Stir in tomato sauce and stock.  Bring to a boil, stirring until
thickened.
4.  Add beans, season with salt and pepper.
5.  Reduce heat and simmer, covered for 10 minutes.

 

Quinoa Black Bean Salad

1 cup quinoa, washed and drained
2 cups water
½ cup olive oil
juice of 2 fresh limes
1 tsp cumin
½ tsp red pepper flakes
1 can black beans, rinsed
1-1/2 cups cherry tomatoes - cut in half
½ cup fresh cilantro, chopped
Salt and pepper to taste

Wash and rinse quinoa.  In a saucepan, bring quinoa and water to a boil.  Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes.  Let cool.

In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.

Combine cooled quinoa, beans, tomatoes and onions in a large bowl.

Drizzle dressing over salad and toss in cilantro.  Season with salt and pepper.

Curried Butternut Squash & Apple Soup

1 medium butternut squash
1 tbsp canola oil
1 small onion, chopped
2 tsp curry powder
1 tsp ground cinnamon
4 cups water
1 apple, peeled, cored and chopped

Preheat oven to 425, line  a rimmed baking sheet with foil.

Cut squash in half lengthwise.  Scrape the seeds and strings out from the center.  Place the squash, cut side down, on the prepared baking sheet.  Roast for 30 to 45 minutes or until the squash is softened.  Remove the squash from the oven and let cool slightly.

When the squash can be safely handled, scrape the flesh into a bowl.  Discard the peel.

In a stockpot, heat oil over medium heat.  Add onion, cook until translucent, about 5 minutes.  Stir in curry powder and cinnamon; cook until fragrant.  Add water, reserved squash and apple; cook for 10 minutes.  Remove from heat and let soup cool for 10 to 15 minutes.

Using a blender, puree the soup until its smooth. For added smoothness, strain the soup through a fine mesh strainer.