Lebanese Hummus & Ful
A delicious Lebanese recipe from reader Patricia McCaffrey -- I'm not sure whether to call this a thick soup or an appetizer. Enjoy it either way!
1 16-ounce can of chick peas, undrained
1 16-ounce can of fava beans (ful), undrained
4 tablespoons lemon juice
3 cloves garlic, crushed
olive oil
ground cumin
Pour chick peas, fava beans, lemon juice and...
Microwaving Eggplant
This is the easiest way to prepare eggplant and no oil is required, so you don't add unnecessary calories!
Select a shiny, firm eggplant. Cut off the stem end. Pierce the skin in several places with a sharp knife. Set the plate on a microwave-safe dish and cook it on high for 7-10 minutes, or...
Clementine-Black Bean Salad
2 cups cooked barley or other whole grain of your choice, chilled
1 16-ounce can black beans, drained and rinsed
1 green pepper, chopped
1 bunch green onions, chopped
12 clementines, peeled and sectioned
1/4 cup honey-mustard salad dressing
Butterhead or other lettuce leaves (optional)
Combine all ingredients except the lettuce and chill. Serve on a bed of lettuce leaves if...
Tagine with Pumpkin & Vegetables
2 onions, chopped
2 green peppers, chopped
1 large clove garlic, minced
2 cups bouillon
3 cups pumpkin or winter squash chunks (1"), peeled
2 medium red-skinned potatoes, cut in 1/2" pieces
...
Mussels with Tomatoes & Basil
4 pounds mussels
1 cup white wine or bouillon
2 cloves garlic, pressed
6 ripe tomatoes, and chopped
OR 1 28-ounce can plum tomatoes, undrained, broken up)
1 cup chopped fresh basil leaves
Freshly ground pepper
Scrub the mussels and remove their beards. Discard any with cracked or open shells. Bring the wine, garlic and tomatoes to a boil in a...
Lebanese Soup
2 onions, chopped
4 cloves garlic, minced
6 cups bouillon
1 t. ground coriander
pinch cayenne, or to taste
3 carrots, sliced
2 potatoes, diced
2 tomatoes, chopped
...
Zippy Black Bean Dip
1 16-ounce can black beans, drained
1 clove garlic
A few dashes of bottled hot sauce or chopped pickled jalapeno peppers, to taste
1 tablespoon rice vinegar or wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon mild chili powder
Mash the ingredients together or puree in a blender. Serve with raw vegetable dippers.
Yield: About 2 cups
Creamy Carrot Soup
1 large onion, chopped
2 pounds carrots, chopped or shredded in a food processor
6 cups bouillon
1 tablespoon ground coriander
pinch cayenne, to taste
1 cup quick-cooking or rolled oats
freshly ground black pepper to taste
chopped cilantro or Italian parsley for garnish (optional)
Combine all ingredients, except the cilantro or parsley, in a large pot. Bring to a boil, reduce...
Fall Fruit Curry
1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
4 tart apples, cored and cut in bite-size pieces
4 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
2 cups fresh or canned pineapple, bite-size
1/2 cup dried...
Summer Vegetable Curry
2 Vidalia onions (or other sweet onions), chopped
1 green pepper, chopped
1 cup bouillon
1 tablespoon mild curry powder
1 teaspoon turmeric
pinch cayenne or to taste, or a small fresh hot chile, chopped
1 small, firm, unpeeled eggplant, cut in 1/2" dice
1/2 pound baby red potatoes, halved or quartered, or unpeeled red potatoes cut into bite-size pieces
6 ripe...
How to De-Gas Beans
If you're bothered by gas when you eat beans, try this cooking method.
Seafood “Stir Fry”
Use any combination of vegetables and any seafood that appeals to you. This basic recipe can be varied to use whatever you have on hand.
1 red bell pepper, cut in 1/4" x 1" strips
1/2 pound thin asparagus, cut on the diagonal into 1" pieces
1/2 pound mushrooms, sliced
1/2 cup baby corn
1/2 pound shrimp, peeled
1/2 pound...
Sweet Potato-Cranberry Salad
2 pounds sweet potatoes, cut in 1/2" chunks
1 small red onion, chopped
1 cup chopped celery
½ cup dried cranberries
1 tablespoon Dijon-style mustard
2 tablespoons mango chutney
1/2 cup plain or vanilla yogurt, or more to taste
2 tablespoons lemon juice or cider vinegar, or to taste
Steam the sweet potatoes until they are just tender, about 15-20 minutes. As...
Quick and Hearty Chick Pea Soup
1/2 cup bulgur
6 cups bouillon
2 16-ounce cans chick peas
2 teaspoons oregano
1/4 teaspoon harissa, or hot pepper sauce to taste
1 10-ounce bag baby spinach leaves
Lemon slices or wedges for garnish
Bring the bulgur and bouillon to a boil. Add the chickpeas, oregano and harissa sauce. Return to boiling, reduce the heat and simmer until the bulgur...
Extra Quick Chili
An extra quick chili recipe that is super-easy and delicious too.
Clementine-Wild Rice Salad
12 clementines, peeled and sectioned
1 6-ounce can sliced water chestnuts, rinsed and drained (cut into smaller pieces if desired)
2 bunches green onions, white part, sliced thin
2 cups cooked wild rice, chilled
1 cup chopped mint leaves (optional)
1 cup chopped Italian parsley leaves (optional)
1/4 cup rice vinegar
juice of 1 lime
1/2 cup mayonnaise, or to taste
3 cups...
Creamy Asparagus Soup
2 pounds asparagus
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
2 broccoli stems, sliced (save the florets for another use)
6 cups bouillon
2 teaspoons oregano
pinch cayenne, or to taste
1 cup quick-cooking or rolled oats
Juice of one lemon
Lemon wedges
Freshly ground black pepper
Break the tough ends off the asparagus and discard. Cut the stalks in 2"...
Trail Mix Bars
3 cups rolled oats or quick-cooking oats
2 cups trail mix OR any combination of dried fruits, nuts and seeds (your choice)
1 cup mashed ripe bananas, apple butter, apple sauce, or any fruit puree
Preheat oven to 350 degrees.
Mix all ingredients together. Line a cookie sheet with foil and pat the mixture onto it about 1/2"...
Salad Starter
Some salad vegetables will keep for several days, while others wilt quickly and should be cut up just before you use them. You can prepare a large quantity of salad-starter vegetables and refrigerate them, ready to use as is or to combine with other vegetables such as lettuce, mushrooms, tomatoes, cucumbers, bean sprouts or...
Gingered Fruit Compote
4 slices candied ginger
1 16-oz. can pineapple tidbits, drained
2 bananas, peeled and sliced
2 kiwi fruit, peeled and sliced
1/2 cantaloupe, diced
Cut the candied ginger into 1/4" slivers. Combine with all the fruits in a pretty glass bowl. Chill until ready to serve. 4 servings
Gazpacho I
Gazpacho is a chilled vegetable soup; this version is mild, smooth and refreshing.
2 medium cucumbers, peeled and chopped
8 vine-ripened tomatoes, peeled
1 large onion, chopped
5 garlic cloves, peeled
1 green pepper, chopped
4 cups bouillon
1/4 cup red wine vinegar, or to taste
1 teaspoon salt
Freshly ground black pepper
Combine all ingredients, puree in a blender (or use a hand...
Spaghetti Squash with Ratatouille Sauce
1 spaghetti squash, cooked
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 eggplant, cubed
1 can (28 ounces) plum tomatoes, undrained, chopped
1 tablespoon dried oregano
pinch cayenne, or to taste
4 small zucchini squash, sliced
1/4 cup chopped fresh basil leaves (optional)
juice of 1 lemon
Prepare the spaghetti squash. Meanwhile, prepare the ratatouille sauce: In a large...
Soupy Golden Dal (Lentil Soup)
You can use regular (green/brown) lentils for this soup, too; it will taste just as good but the color is not as pretty.
1 cup orange lentils
4 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 dried...
Spicy Garden Pea Soup
6 cups bouillon
2 onions, chopped
3 cloves garlic, pressed
1 teaspoon grated fresh ginger root
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
pinch cayenne, or to taste
1 sweet potato, peeled and diced
2 cups canned Italian plum tomatoes, undrained, broken up
4 cups fresh or frozen green peas
Freshly ground black pepper
Bring the onions, garlic, seasonings and bouillon...
Portobello Mushroom Casserole
2 large onions, cut in 1/2-1"pieces
2 cups baby red potatoes, or 2 large red potatoes, cut in 1/2-1" cubes
4 cloves garlic, minced
2 cups bouillon
1 cup white wine or 1/2 cup sherry (optional)
1 tablespoon sweet paprika
pinch cayenne, or to taste
1 red or green bell pepper, cut into 1" pieces
1 pound portobello mushrooms, cut into 1"...
Roasted Veggie Bean Pot
4 cups roasted vegetables
1 cup bouillon or white wine
2 cups canned tomato sauce or crushed tomatoes
1 teaspoon oregano
1 clove garlic, minced
pinch cayenne or Tabasco sauce, to taste
1 16-ounce can small white beans, drained
2 6-ounce cans chopped clams, undrained (optional)
1/2 cup chopped Italian (flat) parsley
Cooked barley or other whole grains of your choice
Combine all ingredients...
Cajun Lentils & Zucchini
1 large, sweet onion such as Vidalia, chopped
1 green pepper, chopped
2 cups bouillon
1 cup lentils
1 28-ounce can plum tomatoes, undrained
2 teaspoons cajun spice blend (see note)
4 small, firm zucchini, sliced
Cooked barley or other whole grains of your choice(optional)
Combine all ingredients except the zucchini in a large pot. Bring to a boil, reduce the heat...
Black Bean Gazpacho
2 16-ounce cans black beans, undrained
1 bouillon cube, crushed and dissolved in a little hot water
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon oregano
pinch cayenne, or to taste
Blend all ingredients...
Turkish Three-Bean Soup
1 large onion, chopped
6 cups bouillon
3 tablespoons tomato paste
1/2 cup red lentils
pinch cayenne pepper, to taste
1 teaspoon ground coriander
1 16-ounce can chick peas, undrained
1 16-ounce can fava beans or kidney beans
1/4 cup chopped fresh mint leaves or flat parsley
Combine the onion, bouillon, tomato paste, lentils and spices in a large pot. Bring to a...
