| |
Breakfast
Breakfast On the Run
Servings: 2
Preparation Time: 5 minutes
Cooking Time: 15 minutes
- 2 large Yukon Gold potatoes
- 2 tablespoons ketchup or BBQ sauce
- 4 slices whole wheat bread
Scrub and prick potatoes all over with a fork. Microwave on high for 5 minutes. Remove and thickly slice lengthwise. Place on a non-stick griddle and brown on both sides, about 10 minutes.
Toast bread then spread with ketchup or BBQ sauce, place potato slices on bread and serve at once.
Lunch
Tricolor Bean Salad
Make early to allow the flavors to blend.
Servings: 6-8
Preparation Time: 15 minutes
Chill Time: 1 hour or longer
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can cannellini beans, rinsed and drained
- 1 15 oz. can kidney beans, rinsed and drained
- 4 chopped green onions
- 1 thinly sliced celery stalk
- 1 chopped tomato
- 2 tablespoons canned chopped green chilies
- 1 cup Mexican salsa, mild or medium
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Combine beans, onions, celery, tomatoes and chilies in a large bowl. Place the salsa in a small bowl or jar. Add the lime juice and chili powder. Mix well.
Pour the salsa mixture over beans. Toss to mix well. Cover and refrigerate for at least 1 hour to allow flavors to blend.
HINT: Use different kinds of beans to vary the taste of this delicious salad.
Dinner
Harvest Moon Soup
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- 1 chopped onion
- 1/2 teaspoon bottled, minced, garlic
- 1 chopped yellow or orange bell pepper
- 3 tablespoons unbleached flour
- 3 1/2 cups vegetable broth
- 2 diced zucchini
- 2 cups corn kernels
- 2 cups chopped fresh tomatoes
- 1 tablespoon soy sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dill weed
- 1/8 teaspoon white pepper
- 1 1/2 cups soy milk
Place 1/2 cup of the vegetable broth in a large soup pot. Add onion, garlic and bell pepper. Cook, stirring frequently, for 3-4 minutes. Mix in the flour. Add remaining broth, zucchini, corn, tomatoes and seasonings. Cover, bring to a boil, reduce heat and simmer for 10 minutes. Stir in soy milk. Heat through and serve.
International Confetti Rice
Servings: 6-8
Preparation Time: 15 minutes (need cooked rice)
Cooking Time: 15 minutes
- 1/4 cup vegetable broth
- 1 chopped onion
- 1 chopped celery stalk
- 1 chopped red bell pepper
- 1/2 pound sliced fresh mushrooms
- 1/2 cup chopped green onions
- 1/2 teaspoon minced fresh garlic
- 1 14.5 ounce can stewed tomatoes-Mexican, Cajun or Italian style
- 1 4-ounce can chopped green chilies
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- dash or two Tabasco sauce
- 4 cups cooked brown rice
- 1/4 cup chopped fresh cilantro or parsley
Place the vegetable broth in a large pot. Add onion, celery, bell pepper, mushrooms, green onions, and garlic. Cook, stirring occasionally, for 5 minutes. Add remaining ingredients, except rice and cilantro or parsley. Cook, stirring occasionally for 5 more minutes. Add rice. Cook an additional 5 minutes. Stir in cilantro or parsley. Serve hot.
|
|
|
|
