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Breakfast
Breakfast Grains
Servings: 2
Preparation Time: 2 minutes
Cooking Time: 10 minutes
- 2 cups water
- 1 cup porridge oats
- Assorted sliced fruit (optional)
Place water and oats in a saucepan. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally. Top with fruit, if desired.
Lunch
Himalayan Curried Soup
Servings: 2
Preparation Time: 5 minutes (need cooked rice)
Cooking Time: 20 minutes
- 1 chopped onion
- 1 chopped celery stalk
- 4 1/2 cups vegetable broth
- 2 1/2 cups cooked brown rice
- 1 1/2 teaspoons curry powder
- 1/2 tablespoons soy sauce
- 1/4 teaspoon ground coriander
Place 1/2 cup of vegetable broth, onions and celery in a saucepan. Cook, stirring occasionally for 5 minutes. Add remaining ingredients. Cook over low heat for 15 minutes.
Dinner
Curly Pasta Salad
Make early to allow flavors to blend
Servings: 6-8
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours
- 1 12 oz. package rainbow rotini
- 1 16 ounce package frozen chopped broccoli and cauliflower, thawed
- 1 cup sliced fresh mushrooms
- 4 green onions, chopped
- 1 2 oz.jar chopped pimientos
- 1/2 cup cherry tomatoes, cut in half
- 1 cup oil-free honey dijon dressing
- 2 tablespoons soy sauce
- fresh ground black pepper to taste
- dash Tabasco, optional
Bring 4 quarts water to a boil, add pasta and cook according to package directions. Drain. Rinse under cool water and set aside.
Thaw frozen vegetables by running under cold running water until completely thawed.
Place pasta in a large bowl. Add all the vegetables. Mix honey-Dijon dressing and soy sauce and pour. Toss to mix well. Season with black pepper and Tabasco. Refrigerate at least 2 hours before serving.
Hearty Brazilian Bean Soup
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- 1 chopped onion
- 1 chopped celery stalk
- 1 teaspoon chopped, fresh, bottled garlic
- 1 chopped red bell pepper
- 1 cup chopped frozen hash brown potatoes
- 2 1/2 cups vegetable broth
- 1 15-ounce can undrained black beans
- 2 tablespoons sherry
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon parsley flakes
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon Worcestershire sauce
- fresh ground pepper to taste
- 1 cup chopped Swiss chard
Place 1/2 cup of the vegetable broth, onions, celery, garlic and bell pepper in a large saucepan. Cook, stirring occasionally over medium heat for 5 minutes. Add remaining ingredients, except chard. Cook over low heat for 20 minutes. Add chard and cook for 5 minutes.
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