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, chopped2 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
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.
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, chopped2 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.
