Lindsey's Red Lentil Soup

I got this recipe from my hair girl who is vegan. She has taught me a lot about nutrition and although I'm not vegan myself, she's helped me to want to eat better. This soup is so satisfying but totally healthy at the same time. I keep a batch in my fridge to heat up for a great hot lunch during the week. Try it! You will totally feel better all around.
1 onion, chopped
6 cups water
16oz bag red lentils
1 bag frozen broccoli florets (can use fresh)
1 bag frozen veggie mix (I used fresh green beans chopped, 1/2 bag frozen corn, 2 zucchini, sliced)
14oz can organic tomato sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp curry powder
1/2 tsp paprika
1 tsp salt - optional
2-3 Tbl sugar
Sautée onion in a little olive oil. Add water, lentils, all veggies (if using zucchini add half way through cooking), tomato sauce, and all seasonings. Bring to boil, reduce heat and simmer 40-45 mins until tender, stirring occasionally. Add water during cooking if needed so veggies are just covered.

Emily's Corn Cakes With Black Beans

everyones raving about this dish! Easy to throw together any night of the week. Vegetarian, and you won't miss the meat one bit. Serves 4-6, double for large family.

1 can black beans
1/2 tsp oregano
2 tsp chili powder, divided
1/2 onion, chopped fine
2/3 cup stone ground yellow corn meal
2 T flour
1/4 tsp baking soda
3 T butter, melted
1 cup buttermilk
1 egg
1/2 cup frozen corn, thawed
2 tsp oil
Salt & pepper
Chopped cilantro, sliced green onion, sour cream for toppings

Prepare beans by stirring together oil, onion, oregano and 1 tsp chili powder in a hot skillet. Cook a few minutes to soften onion. Add beans (I didn't drain). Simmer till everything is blended and liquid is reduced by half, about 7-8 mins. Make batter for cakes by whisking together cornmeal, flour, baking soda, 1 tsp chili powder, salt and pepper to taste. Mix wet ingredients in separate bowl: melted butter, egg, buttermilk. Add wet to dry, stir just till blended. Fold in corn. In a heated fry pan or griddle, fry pancakes in a little oil. Cook till golden brown and puffed. To serve, top corn cakes with a spoonful of bean mixture, sliced green onion, cilantro and dollop of sour cream.

Fresh Tomato Tart

1 pie crust (if you are buying I like Kroger brand)
8oz mozzarella, shredded
1/2 cup fresh grated or shaved Parmesan
3 T chopped fresh basil, plus more for garnish
4-6 garden tomatoes, sliced
1/4 red onion, sliced really thin
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 cup olive oil
Preheat oven 400. Bake pie crust in a pie plate for 10-15 mins. Remove from oven and add 2/3 of the mozzarella. Sprinkle with basil. Add layer of tomatoes and onions, seasoning well throughout with salt and pepper. Drizzle with olive oil. Add remaining mozzarella and Parmesan. Bake 25 minutes. Remove from oven and let stand at least 15 minutes. Garnish with more basil.
This is so fresh and delicious! Great vegetarian dinner on a summer night, or serve with a steak from the grill!

Chiles Relleno, Jalapeno Rice, Smashed Black Beans

6 large pablano or pasilla peppers (can use canned, but fresh is best)
4 eggs, seperated
1/3 cup flour
Salt & pepper
2 cups shredded jack cheese
1 cup corn (frozen is good)
Oil
Preheat broiler. Lay peppers on sheet and broil 2 minutes on all sides, turning each two minutes till skin blisters and gets darker. Remove, place in bowl covered with plastic wrap, let rest 10 mins. Then remove as much skin as you can from peppers(I left stems on) mix cheese and corn. Stuff cooled, seeded peppers pressing it in to stick together so filling doesn't tumble out.( the seeds are hot, so make sure to get them all out if you just want it mild). Separate whites from yolks, beat whites till peaks form. Take 3 yolks, mix with 1 T flour and 1/2 tsp salt, then fold into whites. Heat 1 1/2" oil in pot. Take each stuffed pepper and roll in flour, then egg mixture. Fry on both sides till golden. Drain on paper towels. I found them tricky to not lose a little filling while they fry, but just drain well and they will be good. Serve on a puddle of Red Sauce:

Red Sauce

1T olive oil
1/2 onion, chopped
1 tsp cumin
2 cloves garlic, minced
1/2 cup chicken broth
14 oz diced tomatoes with juice
1 T cilantro
1 tsp white wine vinegar
Salt and pepper
Cook onion in oil, when soft add garlic and seasonings. Add broth and tomatoes. Simmer 2 mins. Blen in a blender just till smooth. Then add cilantro and vinegar, pulse till combined.

Fried Broccoli & Cauliflower

Oh my goodness, this is so good. Got the recipe from Food Network, Giada's recipe. Also would be excellent with fesh asparagus or brussels sprouts cut in half. Try it!!

2 1/2 cups bite-size broccoli
2 1/2 cups bite-size cauliflower
2 eggs, beaten
1 cup fresh parmesan
In a pan heat oil. Toss broccoli and cauliflower with egg and parmesan till well coated. Drop in hot oil in small batches. Cook about 3 mins on each side till lightly golden. Drain on paper towels and sprinkle with salt. Enjoy!

Black bean tostadas with corn relish

There's nothing earth-shattering about this recipe, but I liked the corn relish and thought I'd share. It's from Martha Stewart's magazine Everyday Foods. It was one of those time saving issues where you do most of the work early in the day and it only takes a few minutes at dinnertime to throw it all together. I actually made it a more time consuming recipe because I changed a few things to my liking, but it is still fast and easy and satisfying.

2 limes (I didn't do all of the two)
2 scallions (I used green onions)
1 pkg (10 oz) frozen corn
coarse salt and pepper
3 T olive oil
1 jalapeno (my pepper was super mild, so I used it all)
1 pint grape tomatoes (I just used regular cuz it's what I had)
8 oz Monterery Jack cheese
4 flour tortillas (6 inch)
1 can black beans
1 avocado
reduced fat sour cream for serving

In the morning:
Corn relish
Squeeze limes in a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 T oil, season with salt and pepper; toss to combine. Cover and refrigerate.

Halve jalapeno (remove ribs and seeds), and mince. Halve tomatoes. Combine in airtight container; cover and refrigerate.

Shred cheese coarsely and refrigerate.

At dinnertime:
Make tostadas. (They did flour, but it's blasphemous at our house to use anything but corn tortillas. I fried them up crisp like usual.) Preheat oven to 475. Arrange tortillas on two baking sheets; brush both sides with remaining 2 T oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

(I like the refried type beans, so I simmered 2 cans with garlic and 3 T butter til they were thickened and it was wonderful.)

Finish corn relish
While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture. Top tostadas with corn relish, and sour cream.

Everyone really liked this. The corn relish doesn't taste really great by itself in the bowl (too tangy), but it is delish on the tostada. I'll definitely make this again during the garden season!

Spring Vegetable ragout with fresh pasta

I made this for dinner tonight and I loved it! Very "Spring", very fresh and healthy, and SIMPLE! Everyone ate it up! This recipe is from Fine Cooking Magazine and I made just a few changes.

salt

1 lb. fresh fettuccine pasta (fresh makes a huge difference!)

1 garlic clove, minced

blk pepper

3+ cups mixed spring vegetables (asparagus, baby carrots, turnip, spring onions or pearl onions, peas-trimmed and cut.)

1/4 C chopped fresh herbs such as basil, mint, parsley

4 T unsalted butter, cut into pieces

1 1/2 tsp. freshly grated lemon zest

freshly grated Parmigiano-Reggiano

Bring pot of well salted water to boil. Boil pasta for 3-4 min. Drain.

In large saute pan, bring 3 cups water, the garlic, 1 t salt, 1/4 t pepper to simmer over high heat. Add mixed vegetables and simmer briskly until crisp tender-3-4 minutes. With slotted spoon, remove asparagus and let continue to cook until fork tender. (Carrots and Turnips will need more time!) Add peas at last minute. Toss the pasta with unsalted butter and lemon zest and herbs. Mix in veggies and salt and pepper to taste. Sprinkle with Parmo and Serve!

Black Bean Enchiladas

1 large onion, chopped
1 medium green pepper, chopped
2 T chicken broth
2 cans (15 oz each) black beans, rinsed and drained, divided
1 1/2 cups picante sauce, divided
12 four tortillas (6 inch) I used bigger ones, and it made 7 large
2 medium tomatoes, chopped
1/2 c shredded reduced-fat cheddar cheese
1/2 c shredded reduced-fat mozzarella cheese
3 cups shredded lettuce
6 T fat-free sour cream

In a non-stick skillet, cook and stir onion and green pepper in broth (or just use oil) for 2-3 minutes or til tender. Mash one can of black beans. Add to the skillet with 3/4 c of picante sauce and remaining beans. Heat through.

Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down in a 9x13 pan coated with Pam. Combine tomatoes and the rest of picante sauce; spoon over enchiladas.

Cover and bake 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each plate and top with 2 enchiladas Garnish with sour cream.

I actually didn't make this low fat. I used regular cheese, and used more. I put some inside each enchilada. I used a little more picante sauce, too. These are really fast, and good. My kids even liked them!

Black Bean Soup with Sweet Potatoes

I got this recipe from Fine Cooking Magazine and all I have to say is Mmmmmmmm! We made this for dinner tonight and I think it's the best black bean soup I've ever had! It is a "do again" for sure! So healthy and delicious!

2T vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, chopped
1 1/2 t ground coriander
1 t ground cumin
freshly ground pepper
2 quarts lower-sodium chicken broth
4 (15 oz,) cans black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced (small)
salt
sour cream or plain yogurt
8 paper thin sliced limes
cilantro garnish

Heat oil over medium heat, in large pot.
Add onions, cook until soft.
Add garlic, coriander, cumin, 1/4 t pepper and stir 30 seconds.
Add broth, beans, sweet potatoes, 3/4 t salt, bring to boil over high heat.
Reduce heat, simmer uncovered, stirring occasionally, until potatoes are tender (15 min.)
Using slotted spoon, set aside 3 Cups beans and potatoes.
Puree remaining soup in blender.
Return solids to soup and season to taste with S & P
Serve with dollop of sour cream and lime, cilantro.

Panzanella (Italian Bread Salad)

This recipe is from the Barefoot Contessa Parties cookbook. The Italians created it to use up their old bread. I'm a major crouton lover, and bread lover for that matter, and this is wonderful if it sits a little so the croutons can soak up the dressing. Great way to use up all that great summer produce coming in! (Picture courtesy of Kahakai Kitchen)

3 T olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained (not a must unless you totally love 'em)

Vinaigrette:
1 t finely minced garlic
1/2 t Dijon mustard
3 T Champagne vinegar (or white wine vinegar)
1/2 c olive oil
1/2 t kosher salt
1/4 teaspoon freshly ground black pepper

-Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

-For the vinaigrette, whisk all the ingredients together.

-In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

-Serves 12

The Best Veggie Sandwich

These puppies are absolutely scrumptious! So full of flavor, and you don't feel guilty eating them. They're not super kid-friendly, although most of my kids ate them with no problem. I love the toasted sesame seeds-a must!

4 Whole-Grain English muffins, split and toasted
2 avocados, mashed
1 c alfalfa sprouts
1 large tomato, chopped
1/2 small red onion, chopped
1/2 c Ranch dressing-Hidden Valley from mix if possible-it's so much better!
4 T toasted sesame seeds
salt and pepper to taste
1 c shredded cheddar cheese

-To toast sesame seeds, put in skillet and turn on med-high heat and stir for a couple minutes. Remove from heat once they start to turn golden. Don't let get too dark.
-Preheat oven to broil. Place each muffin open-faced on a cookie sheet. Put under broiler for a couple minutes to toast slightly.
-Place halves close together. Distributing ingredients evenly, cover each half in this order with ranch, avocado, tomato, onion, salt and peppper, sesame seeds, alfalfa sprouts, cheese.
-Place under broiler for another 1-2 minutes or so, or until cheese is melted and bubbly.
-Serves 4-6

Balsamic Pasta Salad

Here's a great recipe for all that fresh basil coming on in the garden! I got this salad idea from Plates & Palates in Bountiful. It looked so good I had to recreate it, and yummy it is!

12-16 oz. Any kind of pasta (Penne preferably)-Target has cool pasta-I used their Spinach Garganelli-awesome!
Balsamic vinaigrette-I used Newman's, and then added some balsamic vinegar & olive oil for more flavor
Grape tomatoes, sliced in half
Fresh basil leaves, sliced thinly
Fresh parmesan cheese
Pine nuts
Salt to taste

Directions:
Cook pasta according to package directions. Drain and run under cold water until cool. Toss pasta with the rest of ingredients in a large bowl to your taste. Salad is best if it sits in fridge a while or overnight. You may want to leave out pine nuts and cheese if sitting overnight to prevent sogginess, but mine is just fine the next day with everything in it. Serves 8-10. I love this-one of my new favs!