| FieldsofThyme |
Posted - Jul 13 2011 : 2:00:54 PM
Sharing these:
(Created last night by my mother, has no name for it yet)
1 1/2 cups vegetable broth
1 Tbsp. onion
3/4 cup quinoa
Bring to a boil and simmer about 20 min.
Add 1 can drained and rinsed black beans
1 can whole kernel corn (no salt), drained
tsp. or so chili pwd.
1/4 to 1/2 cup salsa
ENJOY!
Roasted Vegetables
(we take whatever we have including kohlrabi and okra too)
3 med. carrots, cut into 1-1/2 in. pieces
1 1/2 cup Brussels sprouts, halved
4 cups red potatoes, cut into same size pieces as the other veggies
3 med. parsnips, cut the same as others (so they all cook evenly)
1 cup sweet potatoes, cut into same size slices or wedges
3-4 shallots, chopped
1/2 cup olive oil
1 Tbsp. dried oregano
1 Tbsp. dried rosemary
1 tsp. dried basil
1 tsp. dried thyme
1/4 or less of sea salt
2 Tbsp. of freshly ground pepper (reduce this if you don't like spicy food)
Toss everything together in a large baking pan, bake at 400° for 35-40 minutes, stirring every 15 minutes.
Corn and Red Peppers
1 onion diced
2 cloves garlic, minced
1 red bell pepper diced
1 bag of frozen corn
1/4 tsp. tumeric
salt and pepper to taste
olive oil
In a saucepan over med. heat, cook onions in olive oil until tender. Add garlic and red peppers until heated, then add corn and spices. Cover and reduce heat. Heat until cooked through. Serve. Note: Tumeric stains.
Vegetable Pockets
4 cups finely shredded lettuce or your choice
2 green onions, thinly sliced
1 stalk celery, thinly sliced
1 large carrot, thinly sliced
1/2 cup chopped green bell pepper, thinly sliced
1 cup shredded cheese, swiss or jack cheese
salt and pepper
4-5 pita bread
1 to 1/2 c. salad dressing of your choice - we used fat free Thousand Island.
Combine all vegetables and cheese. Do no dressing, salt and pepper until ready to serve. To serve, fill half a pita bread, top with dressing and enjoy.
Banana Watermelon Smoothies (created with my 9 yo daughter)
About 1 cup watermelon (seedless)
1/2 banana
1 cup vanilla, organic yogurt
handful of ice
Mix in blender until fruit is smooth. Yum!
Black Bean and Broccoli Pasta
1 box whole grain Penne, about 13.25 oz.
Bring to a boil, using directions on box, when finished, drain in a strainer - do not rinse with cold water.
While the Penne is cooking, heat the following:
1 large onion, diced
1 large green bell pepper, diced
4 cloves fresh garlic, minced
olive oil
In a saucepan, combine the above ingredients. Cook until onion is tender. Toss in:
fresh heads of broccoli, cut into bite size pieces
Heat for about 2 minutes, then remove from heat.
In a large mixing bowl, add the following items:
2 - 28 oz. cans of tomato sauce
1 Tbsp. fresh basil, minced
1 Tbsp. dried oregano
Pepper to taste
I typically don't salt considering the sauce has salt in it.
Add the onion/green pepper/garlic/broccoli mix to the bowl of tomato sauce, and mix in the cooked Penne.
Oil a large baking dish. Pour in 1/3 of Penne mixture. Layer with about:
1 1/2 cups black beans - see note.
Add another layer of Penne mixture, then layer with:
16 oz. organic cottage cheese
Top with remaining Penne mixture. Cover with foil and back at 350° for about 30 minutes or until heated.
Garnish with freshly grated Parmesan cheese and serve.
Note: I cook up black beans from dry beans, and freeze them in containers. That is what I used for this. You could also drain and rinse one can of black beans.
This was a hit tonight! We loved it.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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