Vegetable Ragu
-1 medium carrot, sliced
-1 garlic clove
-1/2 cup sliced zucchini
-1/4 cup onion
-a few mushrooms, sliced
-a small tomato, chopped
-1/3 cup of Hunt's fire roasted tomato's
-2 Tbsp chopped roasted red pepper strips
-1 Tbsp fresh basil/parsley
-S & P
Pour a quarter cup of water in the frying pan. Add carrot, garlic, zucchini, onion, mushrooms and tomato and S & P. Simmer for about 10 minutes. Add fire roasted tomato, red pepper strips & herbs. Cook another 5 minutes. Serves 2.
-1 garlic clove
-1/2 cup sliced zucchini
-1/4 cup onion
-a few mushrooms, sliced
-a small tomato, chopped
-1/3 cup of Hunt's fire roasted tomato's
-2 Tbsp chopped roasted red pepper strips
-1 Tbsp fresh basil/parsley
-S & P
Pour a quarter cup of water in the frying pan. Add carrot, garlic, zucchini, onion, mushrooms and tomato and S & P. Simmer for about 10 minutes. Add fire roasted tomato, red pepper strips & herbs. Cook another 5 minutes. Serves 2.
Sweet Potato Barley Risotto
-1 tsp olive oil
-1 small onion, diced
-1 cup pearl barley
-3 cups broth or water
-1 sweet potato, cubed
-1 tsp each coriander & cumin
-1/2 tsp each chili powder & cinnamon
-salt & pepper to taste
-2 Tbsp grated Parmesan cheese
*cube sweet potato and microwave in a bowl with a touch of water for 6ish minutes or until fork tender. Side aside
*heat oil in saucepan and cook onion about 5 minutes
*add barley and spices and cook 1 more minute
*Add broth/water, cover and cook on low heat for 15 minutes or until thick, checking every so often that the liquid hasn't dried up. Add more fluid if needed.
*Once barley is cooked through, stir in sweet potato and cheese. Remove from heat and serve.
Smoked Turkey, Lentil & Kale Soup
·
2 carrots, peeled and chopped
·
1 onion, chopped
·
3 ribs of celery, chopped
·
2 crushed garlic cloves
·
2 tbsp avocado oil
·
4 cup stock
·
2 cups water
·
2 cup green lentils
·
2 bay leaves
·
1 smoked turkey leg
·
1 packed cup of chopped kale
·
salt & pepper to taste
1.
Heat oil in a large pot and add all
chopped veggies. Cook until soft 5-8 minutes
2.
Add garlic, bay leaves, salt &
pepper. Cook 1 minute more
3.
Add smoked turkey leg, stock and
water. Bring to a boil
4.
Add lentils, bring back to boil then
turn temp down to a simmer
5.
Partially cover and let simmer for
1.5 – 2 hours, stirring occasionally.
6.
With approx 45 minutes of cooking
time left add chopped kale
7.
Remove turkey leg and set aside too
cool slightly. Puree soup with an immersion blender. **If you
like your soup a bit thinner, add water accordingly. I added an extra 2
cups**
8.
Keep soup on low heat while you
remove and chopped all the meat from the bone. Add turkey back to the pot
and cook just a few more minutes to heat
Lentil &
Rice Pilaf Stuffed Peppers
-1 onion
-1/2 cup shredded carrots
-1 cup lentils
-3 + 1/2 cups water
-1 can fire roasted tomatoes with juice
-2 minced garlic cloves
-1 cup brown rice
-1/2 cup pepper pieces (I used the tops of the peppers to be stuffed)
-1 Tbsp basil
-salt & pepper
-6 peppers, tops cut off and inside cleaned out
-grated asiago cheese
*Pre-heat oven to 350*
*saute onion & carrots for about 5 minutes. Add water and lentils. Bring to a boil & then turn down heat, cover and cook for 10 minutes.
*add can of tomatoes, garlic, rice, 1/2 cup water, pepper pieces, S & P and basil. Cover & cook for another 15 minutes. Check to make sure mixture doesn't dry out. Add more water if needed.
*Put peppers in a casserole dish trimming bottom as needed so they stand straight. Fill with about 1/2 a cup of lentil/rice mixture. Sprinkle about 1 Tbsp of grated asiago on top.
*Bake for about 20-25 minutes. Enjoy!
Pumpkin Nut Muffins
·
1 cup WW flour
·
2.5 tsp baking powder
·
1/2 tsp salt
·
1/2 tsp baking soda
·
3/4 cup oats
·
1/4 cup agave
·
1/4 cup Egg Beaters (or 1 egg)
·
3 tbsp melted butter
·
1/2 cup vanilla flavoured “milk” (I used USVAB)
·
1 cup pure pumpkin puree
·
1/4 cup chopped walnuts
·
1/4 cup chopped hazelnuts
1.
Heat oven to 400*
2.
Combine flour, baking powder and soda, salt
3.
Add oats
4.
Add remaining ingredients
5.
Stir to combine
6.
Fill greased muffin cups 1/2 way and bake for 20 minutes
