Saturday, September 22, 2012

Souper Meals #3: Daal with a Twist

A little Mediterranean, this delightful lentil soup is unique with its addition of green beans and sundried tomatoes. If you have a favorite daal recipe, just use that. If not, here's one I have enjoyed. It makes a huge pot, so reduce the amounts if you're only cooking for 1 or 2 and don't plan on freezing the extras.

1 c. red lentils
3 c. water
1 can (16 oz) crushed tomatoes
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp. sesame seeds
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1 bay leaf
1 tsp. turmeric
1 lb. fresh green beans, sauteed
2 c. sundried tomatoes

Simmer the lentils, water, tomatoes, onion, garlic and spices until lentils break down. (I put mine in a crock pot for about 4 hours). Remove bay leaf. Puree in batches in blender. Add beans and tomatoes. Lightly salt if needed.

To your health and happiness,

Saturday, September 15, 2012

Souper Meals #2: Bajio Soup

Easy, but filling, this hearty soup can be prepared in a flash.

1/2 red bell pepper, seeded & chopped
1/2 green bell pepper, seeded & chopped
1/2 yellow bell pepper, seeded & chopped
1 anaheim pepper, seeded & chopped
1 jalapeno pepper, seeded & chopped
1/2 onion, chopped
2 cloves garlic, minced
1 c. (or more) vegetable broth
3 c. refried beans
1 can (15 oz.) crushed tomatoes
1 c. fresh or frozen corn 
1 tsp. chili powder

Saute peppers, onion and garlic in a little bit of the broth. Combine with beans, tomatoes and remaining broth. Add more broth if you desire a thinner consistency. Stir in corn and seasoning. Heat through.

To your health and happiness,

Saturday, September 8, 2012

Souper Meals #1: Roasted Pepper Soup

Mmm! A rich, creamy soup that you can vary by adding sunflower seeds, black beans, fresh bell peppers, sprouts or other ingredients.

1 head cauliflower, steamed
4 roasted red bell peppers *
1 onion, sliced and carmelized**
3 cloves garlic, cooked with onions
2 c. vegetable broth
1/2 tsp each: marjoram, thyme, oregano, rosemary, sea salt
2 Tb. balsamic vinegar
1 Tb. soy alternative

Blend ingredients until smooth. Warm slightly. Garnish as desired.

*Broil 4-6" from heat, turning when skin blackens on one side. Peel under cool running water.
**Cook over low heat in a non-stick skillet with a little broth, stirring occasionally, until onions are brown and sweet.

To your health and happiness,

Saturday, May 5, 2012

Super Salad #11: Sunchoke Delight

3 c. sunchokes (Jerusalem artichokes), thinly sliced
3 red apples, diced
2 carrots, grated
2 stalks celery, chopped
1/2 c. raisins
1/4 raw sunflower seeds, toasted in a dry skillet over medium-low heat

Toss sunchokes, apples, carrots, celery, raisins, and seeds with Orange-Ginger Vinaigrette, below. Serve on a bed of arugula.

Orange Ginger Vinaigrette
1 orange, peeled
2 Tb. rice vinegar
1 Tb. agave
1 Tb. fresh ginger, grated

Put all ingredients in blender and blend until smooth. 

To your health and happiness,

Saturday, April 28, 2012

Super Salad #10: Hot Mediterranean Salad

1 eggplant, cubed
2 Tb. balsamic vinegar
2 Tb. Braggs liquid aminoes
1 tsp. Italian herbs
6-8 crimini mushrooms, sliced
¼ c. vegetable broth
¾ c. sundried tomatoes
1 head kale, chopped and lightly steamed

Toss eggplant in vinegar, Braggs and herbs. Roast in 350˚ oven for 20 minutes. Meanwhile, sauté mushrooms in broth until soft. Combine eggplant, mushrooms and tomatoes. Spoon onto steamed kale. Serve with Dr. Oz’s Roasted Red Pepper Vinaigrette.

Dr. Oz’s Roasted Red Pepper Vinaigrette
1 roasted red pepper
1 clove garlic
1 ½ Tb. balsamic vinegar
1 ½ Tb. water
¼ tsp. pepper
½ tsp. dried thyme

Combine in blender and whirl until smooth.

To your health and happiness,

Saturday, April 21, 2012

Super Salad #9: Inside-Out Enchilada

Enchilada Soup, below
Leafy greens of your choice
Grape tomatoes
Yellow bell pepper strips
Avocado slices
Cilantro, chopped
Lime juice

Spoon soup onto greens. Top with remaining ingredients.

Enchilada Soup
1 bell pepper, chopped (any color)
1 anaheim, jalapeno or serrano pepper, chopped
1 carrot, sliced
3 cloves garlic, minced
1 onion, chopped
2 c. each: cooked pinto beans and  cooked black beans
1 Tb. cumin
¼ c. chili powder
1 tsp. salt
1 tsp. oregano
2 c. vegetable broth
10 oz. tomato paste
Juice of 1 lime

Saute peppers, carrot, garlic and onion until softened. In a big pot, combine vegetables, beans, spices, broth and tomato paste.  Simmer at least 20 minutes to combine flavors (may be left in a crock pot all afternoon). Add lime juice just before serving.

To your health and happiness,

Saturday, April 14, 2012

Super Salad #8: Pom-Pear Toss

2 pears, cored and diced
1 pomegranate seeds
1 red apple, cored and diced
1 c. cooked wild rice
Maple-Hazelnut Dressing, below
1 head red leaf, torn

Toss pears, pomegranate seeds, apple, rice and dressing. Serve atop red leaf.

Maple-Hazelnut Dressing
2/3 c. hazelnuts
½ c. non-dairy milk
¼ c. pure maple syrup
3-4 Tb. apple cider vinegar
1/8 tsp. cinnamon
1 Tb. golden flax, ground

Combine ingredients in a blender and process until smooth.

To your health and happiness,