April 26, 2013
1 can chili with beans, any kind you like
1 cup diced onion
1 can diced tomatoes
cheese for topping
Heat up the canned chili in a saucepan.
In a skillet, sauté the onions until softened, then add in the tomatoes and stir, cooking until heated through.
Add the cooked onion-tomato mixture to chili in saucepan, stir to combine.
Serve hot in bowls with cheese sprinkled on top if you wish.
April 17, 2013
14 ounces diced tomatoes with basil
28 ounces canned crushed tomatoes
15 ounces garbanzo beans, drained
7 ounces roasted red peppers, drained and chopped
1 cucumber, seeded and chopped
1/2 cup fresh parsley
4 green onions, chopped
1 or 2 garlic cloves, minced
1 cup lemon juice
11 ounces vegetable juice, any you like
1 cup water
In a large bowl, combine all ingredients, stirring well to combine.
Cover bowl and chill at least 1 day before serving.
April 6, 2013
1 pound of chopped carrots
1 small, finely chopped onion
1 clove of garlic, crushed
3 1/2 cups of vegetable stock
1 tablespoon of freshly chopped coriander
6 teaspoons of olive oil
1 teaspoon of crushed coriander seeds
1 teaspoon of ground coriander
1/4 cup of chopped sultanas (seedless raisins, optional)
Salt and pepper to taste
Place the olive oil in a large saucepan and heat it. Next, add the chopped onion, carrots and garlic and cook them gently for about 10 minutes. Add the crushed and ground coriander to the vegetables, stir and allow the mixture to cook for about 1 minute.
Add three quarters of the vegetable stock to the vegetables and cover the saucepan. Allow the mixture to simmer for about 15 minutes or until the carrots are tender when pricked with a fork.
Carefully pour the soup mixture into a blender or food processor. Puree it and then add the remaining vegetable stock, chopped sultanas if you are including them, and the salt and pepper.
Pour the soup into serving bowls, garnish with the fresh coriander and serve.