09-21 Minestrone soup

This is a light minestrone. Easy, though it needs some simmer time so its not quick.
You can easily add in some ham, chicken or Italian tempeh if you want more protein.

Sauté
olive oil
1 carrot, chopped
1 celery, chopped
2 sprigs of parsley, torn or snipped
about 10 minutes on low heat. Stir now and again.
Then add
1 zucchini, chopped
2 leeks, chopped
1 can (14.5 oz) tomatoes, chopped
Cook for another 10 minutes then add:
1 t dry or 1 T fresh rosemary
1 can (15 oz) cannellini beans, drained and rinsed
4 c vegetable stock or water if you are out
Bring all to a boil then add:
1/2 c rice (any kind)
simmer for another 15-20 minutes until rice is cooked.
Serve with fresh Parmesan and a little drizzle of olive oil.

Comments

Nicola's Fisk

Cousins in Sweden served a fish meal that B really liked! [That is a huge compliment as it's not her favorite protein.] Nic makes it without a recipe so this is a general guide. Layer a casserole with a bed of zucchini slices and add a layer cod pieces . Mix chopped flat leaf parsley (handful), softened butter (abt. 2 T), horseradish sauce (abt. 1 T) with a brick (8 oz) of cream cheese. {It is easier if the ingredients are room temperature} Cover fish with sauce and bake for about 25 minutes at about 325-350 degrees [Swedish measurements are not equivalent] Thin sauce with milk if needed. Serve with new baby potatoes baked in butter and dill and salt.

Spiced pumpkin chocolate chip cookies

Now that it is officially Fall, it's time for pumpkin cookies again :) Dad's pumpkin cookies are delicious. Best way to describe the difference between them is that these are more spice than pumpkin. I like them both but sometimes prefer this spice version. I don't like using prepared pumpkin pie spice, it seems to change the flavor for me (I wonder if it's the amount of cloves?). This recipe hits the spice just right but of course alter as you like, it can take even handle more or less chocolate chips in it, or none at all. In medium mixing bowl, mix dry ingredients together: 2 c flour 2 t baking powder 3/4 t baking soda 1 1/2 - 2 t cinnamon 1/2 t ginger 1/2 t nutmeg 1/8 t cloves 1/2 t salt In small mixing bowl beat together : 1/2 c sugar 1/2 c brown sugar, packed 1/2 canola oil 1 egg 1 t vanilla paste Then add: 240g pumpkin purée, ( about a small can if not using fresh) When blended well, add the pumpkin mix into the the dry mixture. Barely blend the two ...

06-25 Veggies Provencal

Combine in large bowl: 2 colored bell peppers, sliced into 1/2" strips 2 zucchini &/or yellow squash, sliced lengthwise and cut into 1/4" chunks 2 ears corn, husked and sliced into 1/2 thick pieces or 1 c corn kernels 1/2 onion, sliced into 1/2 inch strips 2 c beans, white or kidney or navy set aside Mix together: 1 1/2 t herbes de provence 2 cloves garlic 2 T white balsamic vinegar 1 T olive oil salt and pepper Toss with veggies Divide veggies into 3 foil pouches, careful to leave 2 inch space for steam and roll edges well. Place on baking sheet and roast for 25 minutes in 350 degree oven. When veggies are soft but al dente they are ready!

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