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Pasta - Rice - Soups
Chilled Avocado and Cucumber Soup with Smoked Salmon
I love to make this soup at least a few times a month when I want a refreshing light meal It is perfect for lunch!
I use Kefir for this recipe!
For more about Kefir- http://www.lifeway.net/Products/Kefir/OriginalKefir/Original.aspx
Serves 4 for under $25.00
Ingredients:
4 slices of smoked salmon- approx $5.99
2 ripe Hass avocados- peeled and diced- one extra for garnish- approx $4.99
3 kirby cucumbers- peeled and chopped- approx $2.99
1 small red onion- very finely chopped
2 garlic cloves- minced
5 cups of very chilled plain Kefir- approx $3.99
1 dash of cayenne pepper
1 teaspoon of Garlic Powder
Juice of 1/2 lime- approx $0.99
Salt and Pepper to taste
Dill for garnish- optional
Preparation:
Place all ingredients but the smoked salmon in a blender. Puree until blended but not super liquidy. You want a slight chunky consistency. Place in bowls and refrigerate for at least 45-60 minutes. Garnish with chopped avocado, fresh dill and top with a slice of smoked salmon. Serve immediately.
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Cil
My Moms 16 Bean Soup
My mother truly is an amazing cook! I only hope someday to cook as good as she does. She has that special touch moms have.
Serves 4 for approx $20.00
Ingredients:
1 16 oz bag of Goya 16 beans- approx $2.49
5 cups of Low Sodium Chicken Stock- approx $4.99
6 cups of water
1/4 cup Extra Virgin Olive Oil
1/3 cup of finely chopped fresh parsley
3 sprigs of rosemary- finely chopped- approx $2.99
6-8 cloves of garlic- sliced in half
1 tablespoon of crushed red pepper- approx $1.99
2 tablespoons of Vegeta - can be found at most supermarkets- approx $2.99
1 tablespoon of Garlic Powder- approx $1.99
1 teaspoon of Thyme- approx $1.99
Salt and Pepper to taste- I dont use alot of salt at all in this recipe
1 bay leaf- optional
Preparation.
Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire) Serve immediately with a peice of hearty bread.
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The Flu Cure Garlic and Onion Soup
If you have a flu or a bad cold... this will cure it. Do not be afraid of garlic! It is a natural healer. A touch of brandy gives this soup great flavor and also helps fight your flu/cold when it is cooked down.
Serves 4 for approx
Ingredients:
6 medium onions -finely chopped-approx $3.99
1/4 cup Extra Virgin Olive Oil
15 cloves of garlic- sliced in 1/2- approx $2.99
6 cups of Low Sodium chicken stock- approx $4.99
2 cups of water
Salt and Pepper to taste
3 tablespoons of Brandy- optional
Preparation:
Heat the olive oil on medium heat in a large soup or stock pot. Add the onions and sprinkle with salt and pepper. Cook for 6-8 minutes on low. Add the garlic and cook for 3-4 minutes. Add the stock, a drizzle more of olive oil, water and season with salt and pepper. Stir together with a wooden spoon. Bring to a boil Cover and simmer for 40 minutes. Stir occasionally. Add the brandy and simmer for 10 more minutes. Serve immediately. If desired garnish with croutons and drizzle with Extra Virgin Olive Oil. Serve immediately.
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Kale Spinach White Bean Soup
Kale one of my favorite super foods. It detoxes your body, promotes weight loss and strengthens your immune system.
Serves 4 for under $15.00
Ingredients:
4 tablespoons of Extra Virgin Olive Oil
1 medium yellow onion chopped
4 cloves of garlic chopped
1 large carrot chopped
1 leek- ends only- chopped
2 stalks of celery chopped
2 tablespoons of parsley-chopped
1 teaspoon of crushed red pepper- approx $1.99
1 teaspoon of tomat paste
6 cups of low sodium chicken or vegetable stock- approx $3.99
2 cups of water
1 large bunch of kale- stems cut and shredded- approx $3.99
1 large bunch of spinach- chopped- approx $3.49
1 cup of low sodium canned baby white beans-washed and drained- approx $1.99
Salt and Pepper to taste
Preparation:
Heat the olive oil in large soup or stockpot. Add the onion, leek, celery and carrot. Cook for 3-4 minutes on medium heat. Add the garlic. crushed pepper and parsley .Cook for 2-3 minutes. Add the beans salt and, pepper and cook for 3-4 more minutes. Add the stock and water. Bring to a boil and add paste. Stir for about 2 minutes. Lower heat. Add the spinach and kale and season with salt and pepper .Cook on low heat for 30-40 minutes (stirring occasionally). Serve.
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Pasta with Artichokes
Artichoke are a natural detoxifier. They are great for your liver.. cholesterol reduction and a natural antioxidant.
Serves 4 for under $15.00
1 box of frozen artichoke hearts or 15 fresh artichoke hearts- approx $4.99
1/2 pound of pasta (I like to use spaghetti or fettucine)- approx $1.99
4 cloves garlic - finely chopped
2 cloves of garlic- sliced thin
1/3 cup low sodium chicken broth-approx $3.99
Salt and pepper to taste
2 tablespoons fresh finely chopped flat leaf parsley
Fresh grated parmesan-optional
Preparation:
Cook pasta drain and set aside (drizzle a little olive oil after to keep from sticking).
Cook the artichokes for 10 minutes in boiling water and drain. In a large skillet heat the olive oil on medium heat. Add the artichokes salt and pepper and cook for approx 5-7 mintues on medium to low heat. Add garlic and parsley and cook for additional 3-5 minutes on medium heat. Add broth cover and simmer for 8 minutes. Add pasta to pan and lightly toss with the artichoke sauce until combined. Serve immediately. If desired top with fresh grated parmesan cheese and garnish with additional parsley.
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Orecchiette with Swiss Chard and Chicken Sausage
I usually make orecchiette with broccoli rabe and pork sausage. I had some swiss chard at home and wanted to lighten the dish up with some chicken sausage. This takes almost no time to prepare and the results are delicious.
Serves for under $25.00
Ingredients:
1 box of Orecchiette pasta ( I like De Cecco)- approx $1.99
4 chicken sausages- removed from casings- approx $5.99
1 tablespoon of olive oil and addtional for pasta at the end
2 cloves of garlic- chopped
1/2 cup low sodium chicken broth- approx $3.99
1 bunch of Swiss Chard- ends trimmed and chopped- approx $2.99
1 teaspoon of red pepper flakes- approx $1.99
Salt and Pepper to taste
1/4 cup of fresh grated Parmesan- approx $3.99
Lemon zest- for garnish- optional
Preparation:
Prepare pasta according to directions on package. Drain and return to pot. Heat a large skillet on medium heat. Add the sausage. Cook for 7-8 minutes breaking up the sausage with a wooden spoon. Add the garlic and red pepper flakes. Cook for 2-3 more minutes. Add the Swiss Chard, salt, pepper and broth. Cover and cook for 2-3 minutes. Uncover and cook stirring often for 2-3 more minutes. Add the sausage and chard mixture to the pasta. Stir and combine. Add the cheese and toss. Add a tablespoon of olive oil and toss. Serve immediately. Serve with shaved Parmesan, lemon zest and top with more fresh ground black pepper.
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Pappa All Pomodoro- Tuscan Bread Soup
I first tried this soup on a trip to Florence for my sisters 30th birthday. It is one of the simplest dishes but loaded with flavor. Try and find the freshest tomatoes possible and use a really good olive oil.
Serves 4-6 for under $20.00
Ingredients:
1/4 cup olive oil
2 1/2 cups of cup low sodium vegetable broth- approx $3.99
1 loaf of day old country style Italian bread- sliced and then cut into small pieces- approx $2.50
(If desired set some aside and drizzle with olive oil and a touch of Parmesan and toast in your oven or toaster oven for 3-4 minutes or until lightly browned to use as a garnish)
2 1/2 lbs of vine or plum tomatoes- peeled , seeded and finely chopped- approx $6.99
1 large yellow bell pepper-approx $0.99
2 red bell peppers- approx $1.99
1 carrot- peeled and finely chopped
1 celery stalk- chopped
1 small onion- finely chopped
3 garlic cloves- finely chopped
1/4 cup of basil leaves-torn
Salt and Pepper to taste
Fresh Parmesan- Optional
Preparation:
Heat the olive oil in a large stock or soup pan. Add the onions, carrot and celery. Cook for 4-5 minutes. Add the garlic and cook for 2-3 more minutes. Add the tomatoes, basil and peppers. Season with salt and pepper. Reduce heat and bring to a boil. Add the broth. Add the bread and stir all together. You want to the bread to mix in with the tomatoes to get a oatmeal/ porridge type consistency. You can use a wooden spoon to do this. Let this simmer for 10-12 minutes. Stir occasionally. Serve in bowls. If desired drizzle with olive oil , top with extra bread pieces and grate some fresh Parmesan on top.
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Beecher's 'Worlds Best' Mac and Cheese
This REALLY is the best mac and cheese I have ever eaten in my life! Beechers' is one of my favorite places in NYC. It is a cheese shop as well as a cafe/ restaurant. It is perfect for a cozy date or with a large group and family. They offer a lovely menu and also have a great Happy Hour Menu (Daily from 5-7pm - $5.00 wines and $6.00 cocktails). You can also get a huge portion of their mac and cheese for just $7.00). If you can't make it to Beecher's... make this at home. It is worth every amazing delicious calorie!!!
You can purchase the cheese which is made in house at Beechers by clicking on the cheese links below.
To learn more about Beecher's- Click on the photo above
Serves 4 as a side dish
SAUCE
2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces Flagship cheese, grated (about 1 3/4 cups)
1 ounce Just Jack cheese, grated (1/4 cup)
½ teaspoon coarse salt
¼ to ½ teaspoon chipotle chili powder
1/8 teaspoon garlic powder
PASTA
6 ounces penne pasta (about 3 ¼ cups)
1 ounce (1/4 cup) Flagship cheese, grated
1 ounce (1/4 cup) Just Jack cheese, grated
¼ to ½ teaspoon chipotle chili powder Instructions
To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.
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Shrimp Pea and Pesto Risotto
Shrimp peas and pesto are such a nice combination. Your friends and family will think you are a gourmet chef!!
Serves 4 for under $30.00
Ingredients:
1 ½ cups Arborio rice- approx $3.99
1/3 cup pesto
½ cup dry white wine- (ask for a bottle for $6.00 at the wine store)
1 medium onion chopped
4 cloves of garlic- very finely chopped
1 tablespoon parsley flakes
1/2 cup extra-virgin olive oil
4 cups vegetable stock- simmered on very low heat ( must be hot when adding to rice)- approx $3.50
1 cup of frozen or fresh peas (frozen needs to be thawed)
8 medium shrimp- peeled and deveined- approx $8.99
½ cup pesto sauce- approx $4.99
Salt and pepper to taste
Fresh grated Parmesan- optional
Preparation:
Heat 1/3 cup olive oil in a medium saucepan and add onion. Cook on medium heat for approx 3-5 minutes. Add the rice and cook until lightly toasted approx 2-3 minutes. Add the white wine and cook on medium heat until reduced. Add the simmering stock and bring to a boil on high heat then remove and set aside. In medium skillet heat the rest of the olive oil on medium heat add garlic cook and for 2 minutes. Add the shrimp salt and pepper parsley flakes and cook for 3 minutes. Add the rice mixture and peas and cook for 20 minutes on medium-low heat. If the rice is still not fully cooked add more stock and continue cooking until done approx 5 more minutes.Remove from heat. Add pesto sauce and stir well to combine all ingredients. Serve immediately. (if desired top with fresh grated Parmesan)
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Easy Easy Chilo Con Carne
I call this easy easy chilo con carne as it really takes no time to prepare and tastes like you have cooked in the kitchen all day. You can subsitute the beef for turkey chicken or even duck if you like.
Serves 4 for under $25.00
Ingredients:
1 1/2 lbs of beef round cubes- approx $6.99
1 cup low sodium beef stock- approx $3.99
1 1/2 cups of pinto beans- canned or already cooked- approx $1.99
2 tablespoons Extra Virgin Olive Oil
1 medium onion-finely chopped
1 garlic clove- finely chopped
1 red bell pepper- sliced
1 green pepper- sliced
1 large yellow pepper- finely chopped
2 cups of fresh tomato sauce
2 tablespoons of tomato paste
1 teaspoon of chili powder- approx $1.99
1 teaspoon of coriander- approx $1.99
1/2 teaspoon turmeric- approx $1.99
1/4 teaspoon crushed red pepper- approx $1.99
1 tablespoon chili powder- approx $1.99
Salt and pepper to taste
Sour cream- Optional
Preparation:
In a large stockpot heat the olive oil on medium heat. Season beef with salt and pepper. Add the beef, onion and garlic to the pot. Saute for 5-6 minutes. Add the peppers. Cook for 3-4 more minutes. Add the sauce, paste, seasonings, salt and pepper and simmer on low for approx 10-12 minutes. Add the beans and stock. Cook on low for about an hour. Serve immediately. If desired garnish with sour cream.
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Chicken and White Bean Soup
This soup is great when you are not feeling well or are just looking for a light but hearty meal. Try and use organic chicken and a really good olive oil.
Serves 4-6 for under $20.00
Ingredients:
5 medium pieces of chicken breast- cut into cubes- approx $5.99
1/4 cup olive oil
2 small yellow onions- finely chopped
2 carrots- peeled and finely chopped
3 celery stalks- chopped
2 tablespoons parsley- chopped
3 cups of low sodium chicken broth
1 cup of water
1 can of low sodium white beans- approx $3.99
1 teaspoon cayenne pepper- approx $2.99
1 teaspoon fresh thyme- chopped- approx $1.99
Salt and Pepper to taste
Freshly grated Parmesan cheese- optional
Preparation:
Season the chicken with salt, peper and cayenne. Heat the olive oil on medium heat in a large stock or soup pot. Add the carrots and celery. Cook for 3-4 minutes. Add the onion and cook for 3-5 minutes. Add the stock and water. Add the chicken pieces, parsley and thyme. Bring to a boil. Add the beans and lower heat to simmer. Simmer on low heat for 25-30 minutes. Serve immediately. If desired top with freshly grated Parmesan cheese
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Simple Spaghetti with Shrimp and Calamari
I dont have much time to cook during the week so I try to make meals that are quick, easy and tasty. This is one of them.
Serves 4-6 for under $25.00
Ingredients:
1 box of spaghetti or linguine- approx- $1.99
8 large shrimp-peeled- approx $10.00
1 lb of calamari- cut into rings- approx $5.99
1/4 cup olive oil
5 cloves of garlic- finely chopped
1 tablespoons crushed red pepper
1 1/2 cup of cherry tomatoes- crushed-approx $2.99
2 tablespoons fresh parsley- finely chopped
Salt and pepper to taste
Preparation:
Prepare pasta according to directions. Drain. Toss with olive oil and a touch of fresh ground black pepper. Set aside. Heat olive oil in a large skillet or pan. Add the garlic and crused red pepper. Cook for 2-3 minutes. Add the shrimp and calamari. Cook for 5-6 minutes. Add the crushed tomatoes. Season with salt and pepper. Cook for 7-8 minutes on medium heat stirring often. Add pasta to skillet and toss. Cook for 2 more mintues. Add chopped parsely. Toss and serve immediately.
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Spinach and Turkey Meatball Soup
Fall is here and it is soup season. One of my favortie times of the year in NYC. This is very healthy for you. The baked turkey meatballs add great flavor.
Serves 4 for under $35.00
Ingredients:
For the soup:
2 tablespoons Extra Virgin Olive Oil
3 cloves of garlic- chopped
1 medium onion- chopped
2 leeks- finely chopped- approx $2.99
2 celery stalks- chopped
2 plum tomatoes- chopped very fine- approx $1.99
2 cups of ((fresh or frozen ) spinach- washed and chopped- approx $5.99
1/2 cup rice or spaghetti (broken into small pieces)-approx $2.99
Juice of 1/2 lemon- $0.99
3 cups of water
2 cups of low sodium chicken or vegetable broth- approx $3.99
Salt and Pepper to taste
1 tablespoon Paprika- approx $2.99
Fresh grated Parmesan- optional
For the meatballs:
1 lb ground turkey- approx $5.99
1 tablespoon of Onion powder- approx $1.99
1 tablespoon Adobe Light- approx $1.99
1 tablesopon Garlic powder- approx $1.99
2 tablespoons fresh parsley- finely chopped
Salt and Pepper to taste
Preparation:
Preheaat oven to 350 F. In a large bowl add the ground turkey. Add spices. Season with salt and pepper. Mix together until combined. Roll into small sized meatrballs. Place the meatballs on a foil lined baking sheet. Bake for 15 minutes on each side. raise heat to 400 F and bake for 5-8 more minutes. Set aside.
In a large stockpot heat olive oil. Add garlic and onion. Cook for 5 minutes. Add the celery and leek and cook for 3-4 minutes. Add water, broth, tomatoes, rice (or pasta), spinach paprika, and lemon juice. Season with salt and pepper. Bring to a boil. Lower heat and simmer for 40 minutes. Add the meatballs and simmer for 10-12 more minutes. Place in a serving in a soup bowl. Drizzle with a touch of olive oil. If desired top with fresh Parmesan. Serve immediately.
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Spaghetti with Manila Clams and Cherry Tomatoes
I first tried this dish on a trip to Positano back in 2002. It was a such a fun and memorable trip that I am grateful I shared with my late cousin Joey. He is missed more than words can say and I dedicate this recipe to him. I am always thinking of him!
Serves for 4 for under $25.00
Ingredients:
1 box of spaghetti or linguine- approx $1.99
2 dozen manila clams- approx $10.99
1 can of minced clams with juice0 approx- $3.99
3/4 cup extra virgin olive oil
6 cloves of garlic- finely chopped
2 cups of cherry tomatoes- cut in 1/2- approx $3.99
2 tablespoons fresh parsley
Pinch of of crushed red pepper
1/4 dry white wine (optional)
Salt and Pepper to taste
Preparation:
Have boiled lightly salted water ready for the linguine (cook the pasta for 10-12 minutes). Set aside. (I like to coat the pasta with a drop of olive oil). In a large hot skillet pour olive oil, add the manila clams and the chopped clams. Cook for 2-3 minutes. Add the garlic, tomatoes, and crushed red pepper. Cover and bring to a simmer on medium heat until all clams are open (discard any unopen clams). Add the white wine and let this reduce approx 5 minutes. Add the linguine and chopped parsley. Season with salt and pepper to taste. Toss the pasta with the clams and tomatoes. If desired drizzle with more olive oil and fresh ground black pepper. Serve immediately.
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123 BOLGENESE
About 7 years ago I was at my cousins Cynthia's moms house the lovely Teta Ivanka (also of one of the kindest women I know). She had asked us to stay for lunch. We were in a hurry and said we had we had no time. She told us no problem this bolognese will be ready before you turn around.... She was right! This is very tasty, very easy, and takes little time to prepare. I hope you enjoy it as much as I do!
Server 4-6 for under $20.00
Ingredients:
1 box of pasta - I like Penne or Rigatoni with this recipe- approx $1.99
1 pound ground beef-$3.99
1 pound ground pork- $3.99
1/4 cup extra virgin olive oil
1 medium onion finely chopped
3 cups tomato Sauce -I love Lidia Bastiniach's line- $5.99 but ofcourse I prefer homemade- $5.99
Fresh grated Parmesan- optional
Fresh Basil for garnish- optional
Salt and Pepper to taste
Preparation:
Cook pasta according to directions. Drain and set aside. Heat the olive oil in a large saucepan over medium heat. Add onion and cook for 3-4 minutes. Add ground beef pork and salt and pepper. Cook stirring with a wooden spoon until the meat browns approx 10-12 minutes. Add your sauce to the pan and cook for 6-8 more minutes. Lower heat and simmer for 16-18 minutes. If you feel it needs more sauce add a bit more. Place pasta in pan and gently toss to combine. Serve and top with Parmesan (garnish with basil if you like). I like to also add more fresh ground black pepper once it is plated.
Vegetable Soup with a Kick!
This easy and delicious to prepare soup is also a fat burner as jalapenos are a natural thermogenic and also very healthy for you. With the addition of the leeks, lima beans, string beans and carrots you are looking at a complete and filling nutritional meal.
Serves 6 for under $25.00
Ingredients:
1/4 cup extra virgin olive oil
1 small red or green jalapeno pepper- finely chopped- approx $0.99
5 leeks -white parts only- finely chopped-approx $2.99
1 small onion- finely chopped
2 carrots- peeled and finely chopped- approx $0.99
2 cups of fresh or frozen lima beans- approx $3.99
1 cup fresh green string beans cut in small pieces- approx $1.99
4 cups of low sodium chicken or vegetable stock- approx $4.00
2 cups of strained tomatoes- approx $2.99
1 tablespoon of tomato paste- approx $0.99
1 tablespoon garlic powder
1 tablespoon Adobe Light- approx $1.99
1 tablespoon paprika- approx $2.99
9 (leaves only) of flat leaf parsley- finely chopped
Salt and pepper to taste
Preparation:
In a large pot heat the olive oil on medium heat. Add the onion, garlic, leeks, jalapeno, salt and pepper and cook for 8-10 minutes. Add the carrots and cook for 5-7 minutes, stirring often. On high heat add the stock and bring to a boil. Reduce heat to simmer and add the tomato paste, strained tomatoes, paprika, garlic powder, Adobe Light, lima beans, string beans and parsley. Reduce heat to low and cook (stirring occasionally) covered for 30-40 minutes or until vegetables are tender. Serve immediately.
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Rigatoni and Sausage
I love Italian sausage. This will not take very long to prepare and will taste delicious. I like mine with a lot of fresh ground black pepper.
Serves 4-6 for under $20.00
Ingredients:
1 box of Rigatoni- $1.99
1/4 cup olive oil.
4 links of sweet Italian sausage (remove from casing)- approx $5.00
1 small onion- finely chopped
2 cloves of garlic- finely chopped
1 larged red pepper sliced in squares- approx $0.99
Pinch of crushed red pepper
2 cups of crushed tomatoes - approx $2.99 or your favorite sauce (I love Mario Batalis Cherry Tomato for this recipe)- approx $5.99
Salt and pepper to taste
1/4 cup fresh grated Parmesan- approx $3.99
4 leaves of flat leaf parsely very finely choppped
Preparation:
Cook your pasta according to directions drain and set aside. In a large pan heat olive oil on medium heat add pepper and onion. Turn heat to low and cook for 8-10 minutes or until peppers and onions have a nice caramel color. Add garlic and cook on medium heat for 2 minutes. Remove from pan and set aside. In the same pan add the sasuage and cook on medium heat for 10 minutes or until cooked through. (Use your spatula to crumble the sausage) Return peppers and onions and garlic mixture to the pan. Add your tomotoes or sauce salt pepper and crushed red pepper. Cook on low heat for approx 12-15 minutes stirring occassionally. Add the pasta to the pan and toss gently to combine. Place on a platter. Top with fresh Parmesan and if desired a generous serving of fresh black pepper.
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Penne with Asparagus and Parmesan
This is another simple dish to prepare with very few ingredients. The flavors blend really well together and it is so light and healthy for you.
Serves 4-6 under $15.00
Ingredients:
1 pound of penne- approx $1.99
1/2 cup extra virgin olive oil
4 cloves of garlic finely chopped
1 pound asparagus- washed and cut into 1 inch pieces (wood ends trimmed)- approx $2.99
1 cup of low sodium chicken stock- approx $3.50
1 teaspoon crushed red pepper
1/4 cup fresh grated Parmesan- approx $3.99
Salt and Pepper to taste
Preparation:
Prepare pasta according to directions . Drain and set aside. In large skillet heat the olive and add garlic and crushed red pepper. Cook for 2-3 minutes on medium heat. Add asparagus salt and pepper and cook for 5-6 minutes until crispy/tender. Add chicken stock and cook for 3-4 minutes stirring occasionally. Add pasta to skillet and gently toss. Add parmesan and cook for 1-2 more minutes tossing lightly. Serve immediately. If desired top with additional parmesan.
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Pasta with Beans
This is one of the easiest dishes to make. It is also delicious and nutritious. If you have most ingredients at home this will cost you under $10.00!
Serves 4-6 under $10.00
Ingredients:
1 1b of mezze Rigatoni- approx $1.69
1/4 cup extra virgin olive oil
1 can of cannellini beans- drained)- approx $1.79
1 large onion- finely chopped
2 cloves garlic- finely chopped
3 plum tomatoes- peeled and crushed
1 cup low sodium chicken broth- approx $3.99
Salt and Pepper to taste
1 teaspoon crushed red pepper
Fresh grated parmesan cheese- optional
Preparation:
Prepare pasta according to directions and drain and set aside. In a large pan or skillet heat olive oil on medium heat. Add garlic and onion and cook for 2-4 minutes. Add the tomatoes crushed red pepper salt and pepper and cook for 4-6 more minutes. Add pasta and combine. Add the beans and combine Add the broth and cook for 5-7 more minutes stirring often. Serve immediately. If desired top with fresh Parmesan cheese.
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Quick and Easy Black Bean Soup
Are you aware that black beans are a super food!! They are high in antioxidants, fiber, folate and even help aid in weight loss due their high fiber filling content and are only 85 calories per 1/2 cup.
Serves 4 for under $20.00
Ingredients:
1/2 cup extra virgin olive oil
2 cans of low sodium black beans- washed and drained- approx $3.99
3 cloves of garlic- finely chopped
1 medium onion finely chopped
3 carrots - peeled and very finely chopped
1 teaspoon ground cumin- approx $1.79
1 bay leaf- approx $1.79
1 tablespoon Adobe light- approx $1.89
3 cups of low sodium chicken or vegetable stock- approx $3.99
1 red jalapeno pepper- seeded and finely chopped- approx $0.99
Salt and Pepper to taste
Toasted pita sqaures- optional- $1.99
Preparation:
In a large saucepan heat the olive oil on medium heat. Add the onions and carrots. Cook for 3-4 minutes stirring occasionally. Add the garlic and cumin cook for 3-4 more minutes. Add the jalapeno pepper and cook for 2 more minutes stirring occasionally. Add the stock beans Adobe light salt pepper and bay leaf and bring to a boil. Reduce to a simmer and cook uncovered for 18-20 minutes stirring occasionally. Serve immediately. If desired serve with toasted squares of pita bread.=======================================================================
The Easiest Pasta Dish
I call this the Easiest Pasta dish. I had some leftover plain cooked rigatoni in the refrigerator and needed to use it so I came up with this recipe. Once the pasta is cooked it takes about 10 minutes to prepare. If you are food combining to lose weight then you can omit the cheese and chicken broth (use vegetable). I can guarantee your family (especially kids) and friends will love this!!
Serves 4-6 under $20.00
1 box rigatoni- approx $1.99
1/2 cup extra virgin olive oil
3 plum tomatoes- chopped- approx $2.99
2 cloves of garlic - finely chopped
1 medium onion finely chopped
1/2 cup chicken or vegetable broth- approx $3.99
1 teaspoon crushed red pepper
1/4 cup flavored bread crumbs- approx $2.89
Salt and Pepper to taste
1/4 cup fresh grated Parmesan cheese- approx $3.99
Preparation:
Prepare pasta according to directions. Drain and set aside. In a large pan heat olive oil on medium heat. Add onion garlic and crushed red pepper. Cook for 3-4 minutes. Add the tomatoes salt pepper and bread crumbs. Cook for 4-6 minutes on low-medium heat stirring often with a wooden spoon. Add the pasta and stir to combine. Add the broth and cook on medium heat for 3-4 minutes. Add the cheese and cook for 1-2 minutes to combine all the ingredients. If desired top with additional Parmesan cheese drizzled olive oil and cracked black pepper. Serve immediately.
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Super Greens Soup
Everything about this soup will make you look and feel great! It will cleanse and detox your body and fill it with vitamins and nutrients.
Serves 4-6 for under $20.00
Ingredients:
1/2 cup extra virgin olive oil
4 cloves of garlic- finely chopped
1 medium onion -finely chopped
2 leeks- just the end parts- finely chopped- approx $2.00
2 celery stalks finely- finely chopped
2 tablespoons fresh parsley- finely chopped- optional
2 cups fresh chopped spinach- approx $3.99
2 cups chopped broccoli- approx $2.99
2 cups swiss or rainbow chard- approx $3.99
1 red or green jalapeno pepper-finely chopped- optional- approx $0.99
Juice of 1/2 lemon
1 cup water
2 cups low sodium vegetable stock- approx $3.99
1 tablespoon Adobe Light
Salt and Pepper to taste
Preparation:
In a large soup pot or pan heat olive oil on medium heat. Add the onion and leek. Cook for 2-3 minutes. Add the garlic celery and jalapeno. Cook for 4-5 minutes or until tender. Add the spinach, broccoli, chard, parsley, salt, pepper and Adobe Light. Cook for 3-5 minutes stirring often until the veggies begin to wilt (if you need to add a bit more olive oil you may do so). Add the water, juice of lemon, and stock. Bring to a boil. Reduce heat and simmer soup for 15-18 minutes. Use an immersion blender or a regular blender to puree the soup. If you like add one raw clove of garlic to the soup and drizzle with additional olive oil. Serve hot or cold
