This salad is wonderful!! I found it on Twitter. @BobbisKozyKtchn tweeted this find from @Shockinglydlish. ( http://www.shockinglydelicious.com/ten-minute-chickpea-salad-with-feta-and-basil-from-herbivoracious/) This salad is super fast to make. I made mine in the morning, and it was perfectly marinated by lunch. I did not add any salt, as I find the feta I use salty enough.
3 (15-ounce) cans organic chickpeas, rinsed and drained
Three-quarters of a red onion, finely diced
1 cucumber, peeled, seeded and finely diced
1 (15 ounce) jar roasted red peppers, coarsely chopped
2 garlic cloves, crushed and minced
5 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
12 ounces feta, crumbled
1 handful fresh basil leaves, torn
Freshly ground pepper
1. In a large salad bowl, combine the chickpeas, onion, cucumber, roasted peppers, garlic, lemon juice and olive oil. Toss well to combine. Add feta and basil and toss to combine.
2. Taste and add salt and peppers needed. Depending on how salty your feta is, you might not need any salt.
3. Serve right away, or refrigerate for up to a few hours.
4. Serves 4-5 as an entree, or more for a side dish.
This recipe was taken from “The Complete Light Kitchen” by Rose Reisman. This soup is wonderful!! It looks good and it tastes great. I used this soup as an appetizer for 6 people but I will definitely be making it as a main meal.
2 tsp vegetable oil
2 tsp minced fresh garlic
1 1/2 cups chopped onion
1 1/4 cups chopped carrot
1/2 cup chopped celery
4 cups chicken or vegetable stock
1 1/2 cups peeled diced potato
Freshly ground black pepper to taste
2 red bell peppers, roasted
2 yellow bell peppers, roasted
1/4 cup chopped cilantro, dill or basil
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic, onion, carrot and celery. Cook for 8 minutes or until the vegetables are softened, stirring occasionally.
2. Add the stock and potato. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the carrots and potatoes are tender.
3. Purée the red peppers in a food processor until smooth. Add half the soup mixture and process until smooth. Season with black pepper and pour into a serving bowl.
4. Rinse out the food processor. Purée the yellow peppers until smooth. Add the remaining soup to the yellow pepper purée and process until smooth. Season with black pepper and pour into another serving bowl.
5. To serve, ladle some of the red pepper soup into one side of an individual serving bowl while, at the same time, ladling some of the yellow pepper soup into the other side of the bowl. Garnish with a sprinkle of cilantro.
Roasting Bell Peppers
Cut bell peppers in half and remove ribs and seeds. Lay the peppers out on a baking sheet and place (6 inches) under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Alternatively, you can use a barbecue on medium-high heat. Place in a bowl and cover tightly with plastic wrap; let cool and remove skin.
This salsa is made with the Runaway Train Wrap found on this blog. This recipe is taken from Whitewater Cooks by Shelley Adams.
2 cups frozen corn
1 cup roasted red pepper, diced
1/2 cup red onion, diced
1/3 cup cilantro, chopped
Juice and zest of 2 limes
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tbsp brown sugar
1. In a baking dish, toss corn in olive oil and brown sugar, and roast in a 350F oven until caramelized, about 20 minutes. Remove from oven and add the remaining ingredients. Mix well and keep covered in the refrigerator.
Cooked black beans and chopped fresh tomatoes make a great addition.
This recipe says it makes 4 burritos, but I always come out with 5. I often make this recipe ahead of time to save time at night. I barbecue the chicken and let it cool, then I assemble the wraps. I individually wrap them in tinfoil and put them in the fridge.
I highly recommend you make it with the Tomato Salsa recipe also found on my blog. This burrito recipe was taken from Food and Wine magazine’s Quick from Scratch Chicken Cookbook.
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2 scallions including green tops, chopped
1 tablespoon ground cumin
1/2 teaspoon salt
1 1/3 pounds, boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/2 pound pepper Jack cheese, grated
4 large (9-inch) flour tortillas
1. Light the grill or heat the broiler. In a small glass or stainless-steel, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
2. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
3. Heat the oven to 350F. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.
This soup is so good! I think it may be my new favorite. I made homemade croutons as well. This recipe was taken from Norene’s Healthy Kitchen by Norene Gilletz.
3 lb (1.5 kg) Italian plum tomatoes, halved lengthwise (12 to 14 tomatoes)
3 red peppers, seeded and cut in chunks
2 medium onions, cut in chunks
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 tsp salt
Freshly ground black pepper
2 Tbsp fresh minced basil (or 2 tsp dried)
1 Tbsp fresh minced thyme (or 1 tsp dried)
2 heads garlic (about 30 cloves of garlic)
4 cups vegetable broth or water
2 tsp sugar or granular Splenda
1. Preheat the oven to 400F. Line a large baking tray with parchment paper.
2. Combine the tomatoes, red peppers, and onions in a large bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper, basil, and thyme; mix well. Spread the vegetables in a single layer on the baking tray, placing the tomato cut-side up. Cut a 1/4-inch slice from the top of each head of garlic, wrap each head in foil and place on the baking sheet. Roast vegetables, uncovered, for 35 to 45 minutes or until nicely browned, stirring occasionally.
3. Transfer the roasted tomatoes, peppers, and onions to a large pot. Squeeze the roasted garlic cloves into the pot. Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the sugar. Remove from heat and cool slightly.
4. Using an immersion blender, purée the soup while still in the pot, or purée in batches in a blender or food processor. If too thick, add a little water or broth. Serve hot or cold.
Yield: 6 to 8 servings (about 10 cups). Keeps 4 to 5 days in the refrigerator; reheats well. Freezes well for up to 4 months.
This is my most favorite meal ever. I make it when I cook a red meat dish for my family. My husband calls it glorified spaghetti sauce and doesn’t touch it…more for me I say! I usually have it with a fresh crusty bun. This recipe was taken from The New Moosewood Cookbook by Mollie Katzen.
3 Tbsp olive oil
4 medium cloves garlic
2 cups chopped onion
1 bay leaf
1 medium eggplant (7 to 8 inches long; 4 to 5 inch diameter), cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
1 medium (6 to 7 inch) zucchini, cubed
2 medium bell peppers, in strips
fresh black pepper
1 14 1/2 oz can tomatoes
1. Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and saute over medium heat for about 5 minutes.
2. Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft.
3. Add zucchini, bell peppers, black pepper, and tomatoes. (Break the tomatoes into smaller pieces with a spoon). Cover and simmer for about 10 more minutes, or until the zucchini and bell peppers are tender.
4. Serve hot, warm, or at room temperature – plain, or topped with parsley and/or olives.