Winter Soup

2 T olive oil

2 zucchini, chopped

2 garlic cloves, chopped

1 28 oz can of canned chopped tomatoes

1 T tomato paste

1 bay leaf

3 1/2 c. vegetable bouillon

3 1/2 c. canned garbanzo beans, drained

1/4 c. dry macaroni

8 oz. spinach, chopped

In pot, heat oil on medium heat, add zucchini and cook 5 minutes. Add garlic, tomatoes, tomato paste, bay leaf, bouillon, beans, and macaroni. Bring to a boil and cook until pasta is done. Add spinach the last 2 minutes. Salt and pepper. Pass with parmesan. 

Also great with garlic bread - see Easy Pizza Dough for recipe.

Black Bean Burgers

1 (15 oz) can black beans, undrained
1 (4 oz) can chopped green chilies or 1/2 cup salsa
1 cup plain dry bread crumbs
1 t chili powder
1 egg, beaten
1/4 c. yellow cornmeal
2 T oil

Mash beans. Stir in chilies (or salsa), bread crumbs, chili powder, and egg. Shape into 6 patties 1/2 inch thick. Coat with cornmeal. Heat oil in skillet on medium heat. Cook patties 5 - 10 minutes, turning once, until crisp and cooked on both sides.

Falafel

1 (15 oz) can chickpeas, drained
2 cloves garlic, finely chopped
1 egg, beaten
1 tsp. lemon juice
1 cup dry breadcrumbs
1 tsp. baking powder
seasoning salt to taste

Mash chickpeas until pasty. Add garlic, egg, and lemon. Slowly add breadcrumbs until mixture is not sticky, but will hold together; add more or less as needed. Add seasoning salt. Form 8 balls, then flatten into patties. Heat 1 inch oil in large skillet on medium high. Fry until brown.

Serve in tortillas with cucumber sauce (below) and toppings or burger style on a bun with your favorite toppings.

Cucumber Sauce
1 (6 oz) container plain yogurt
1/2 cucumber, chopped
1 tsp. dried dill weed
1 T mayo
salt and pepper

Combine. Chill 30 minutes.

Curried Sweet Potato Soup

Curried Sweet Potato Soup

2 tbsp canola oil
1 med onion
coarse salt
1 med sweet potato, peeled, cut into 1 inch chunks
1 (1-inch) piece fresh ginger, peeled and chopped
1 large garlic clove, chopped
1 tbsp curry powder
1 bay leaf
1 1/2 c. red lentils

There are two ways to make this recipe (that I have tried):
Option 1--
In small saucepan, boil 3 1/2 c. water.

Meanwhile, in large saucepan, warm oil over high heat. Add onion and pinch of salt. Saute, stirring occasionally.

Add sweet potato, ginger, garlic, curry, bay leaf and saute 1 minute. Pour in boiling water and stir in lentils. Reduce the heat to med low, cover, and simmer until lentils break down and potatoes are tender, 18 to 20 minutes. Season with salt.

Option 2--Saute all veggies in oil. Pour veggies and remaining ingredients into crock pot and cook on low for 6-8 hours.

Option 3?--Next time I am going to try pouring it all into the crockpot without the saute step and see how it turns out.

Quick Black Bean Soup

Quick Black Bean Soup
inspired by Amy Hockema
2 cans (~16 oz. each) black beans
1/2 c. chicken or vegetable broth
1 c. salsa
1 tsp. cumin
1 tbsp. garlic powder

Combine, heat and blend until smooth (or blend and then heat). Top with sour cream and green onions (if desired).

My family really likes black bean soup and its so easy. Pair it with corn bread or naan bread (above post). If you make it often and want to use dry beans rather than canned, just cook a bunch ahead of time, divide them into bags according to the amount you need for each meal, then defrost and use in place of the canned.

Curried Lentil Soup

This is my favorite curry dish because it is so quick to make, healthy, and flavorful. Also, my daughters love making and eating chapati bread, which, if you have a wheat grinder, is a simple way to add bread to a curry dish. Original recipe found in Cook's Library Vegetarian.

Ingredients:

2 T butter

2 garlic cloves, peeled and finely chopped

1/2 t turmeric

1 t garam masala

1/4 t chili powder

1 t ground cumin

2 lb canned, chopped tomatoes

1 c. red lentils, washed

2 t lemon juice

2 1/2 c chicken or vegetable bouillon

1 1/4 c coconut milk

To prepare:

1. In large pot on medium low heat, melt butter and saute garlic.

2. Add spices and combine.

3. Add remaining ingredients and bring to a boil.

4. Reduce the heat, cover and simmer 25 minutes.

5. Serve with warm chapati bread or basmati rice.

Lentil Tacos

These lentils make good tacos or taco salad. These are also nice if you want to make a big batch and freeze them for later. This was originally a crock pot recipe but I changed it because lentils are so quick to cook anyway. But if you want to do it in the crockpot, you just transfer everything to the crockpot right before you add the liquid. Low for 3 hours for somewhat crunchy and 6 hours for soft lentils.

Conference Bean Dip

What an amazing General Conference we had today. We had a recipe out of the Friend they called Conference Bean Dip. Basically a 7-layer dip. It was really good. We wrapped it in tortillas for dinner and the kids loved it.

Good news! Peter Berley has two more books out that look really good. They are definitely on my to get list. The Fresh Food Fast looks like my kind of book.