Monday, January 4, 2010

Missing Recipes

For the last couple posts, I've forgotten to add recipes at the end. So here are a couple favorites of ours. Minestrone soup, I make for Mark's lunch and Vegetarian Chili; a great cold weather, hearty meal.

Minestrone Soup

2 tsps Red wine
1 med Onion, chopped
2 clove Garlic, minced
2 med Carrots, peeled, halved and sliced thin
1 med Potato, peeled, cut in cubes
1 med Yellow Squash, cut in cubes
1 sm Eggplant, skin on cubed
1 tbsp Dried Basil
1 tsp Oregano
2 lg Bay Leaves
28 ozs Crushed Tomatoes, with juice
48 ozs Vegetable Broth

1/4 lb.Green Beans, trimmed and cut into pieces
4 ozs Tiny Shells or Tubettini
1 can Kidney Beans, drained and rinsed
Parmesan Cheese, grated  (I leave this off mine, but put it on Mark's soup)
3 tbsps Fresh Parsley, minced

1. In a large heavy kettle, heat red wine over low heat for 1 minute. Add onions and cook uncovered 5 minutes or until soft. Add garlic and cook 1 minute more.

2. Raise heat to moderate and add carrots, potato, squash, eggplant, basil, oregano, and bay leaves. Cook uncovered 5 minutes stirring occasionally.

3. Add tomatoes and stock and bring to a boil. Adjust heat so that the mixture bubbles gently and cook uncovered 20 minutes longer.

4. Add green beans, cover and cook until beans are tender but still crisp. Remove bay leaves

5. Add pasta and cook until tender. Add additional water if necessary.

6. Add kidney beans. Cook 3-5 minutes longer until heated through.

7. Ladle into soup bowls and sprinkle with the cheese and parsley.

Vegetarian Chili

4 med Zucchini, chopped
2 med Onions, chopped
1 med Green Pepper, chopped
1 med Sweet Red Pepper, chopped
4 clove Garlic, minced
1/4 c Red wine
2 cans (28 Oz Ea) Italian Stewed Tomatoes, cut up
1 can (15 Oz) Tomato Sauce
1 can (15 Oz) Pinto Beans, rinsed and drained
1 can (15 Oz) Black Beans, rinsed and drained
1 Jalapeno Pepper, seeded and chopped (*see note)
1/4 c Cilantro, fresh, minced
1/4 c Parsley, fresh, minced
2 tbsps Chili Powder
1 tbsp Raw cane sugar or Agave nectar
1 tsp Cumin, ground

1. In a Dutch oven, saute zucchini, onions, peppers and garlic in red wine until tender.

2. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings.

3. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

*When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

You can also use white wine; sherry; or vegetable broth to saute in any of the recipes I send out.  If you choose, you can also use Olive oil, but since I can't have any vegetable oils, this is how I cook.  Also, a nice crusty whole wheat bread is really tasty dipped in the broth of both soups. 

I hope you enjoy the above dishes as much as we do! Let me know what you think.


  1. They both look great!!!

  2. Pat, I honor you for the clear and beautiful person you are. I believe as you do. Our body will always let us know what it needs. After all it was created to be able to heal itself. It is the toxins of environment, thought and the way we treat our body that blocks the natural healing. Healthy natural foods, exercise, meditation or you might say, time with God and his word, keeps us in a state of health and positive rewards daily in our lives.

    Each and every day I proclaim: I am blessed a thousand times a day in each and every way, all good things come to me freely and easily.

    This seems to work for me and puts me in a very positive state. I see miracles each and every day in my life.

    I was told that the most powerful thing we can do for ourselves is to end whatever we say with "I AM BLESSED". The person who said this did this weather it was a negative or positive thing happening in her life and she was always rewarded with something good.

    Our Mind and where we allow our thought to go is the most powerful thing we have and the doorway to miracles daily.

    Blessings and Love to you. You are a powerful woman.