Tuesday, February 23, 2010
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
1/2 cups chopped white onion
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups celery, peeled and chopped (approximately 2 medium)
2 cups zucchini, chopped (approximately 2 medium)
2 cups summer squash (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed or 1 bag of frozen sweet or white corn
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Salt and Pepper to taste
Heat the olive oil in large, stockpot over medium-low heat. Once hot, add the leeks, onions and garlic until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, celery, squash and zucchini. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and stir in the parsley and lemon juice. Top with feta or cheddar. I served mine with crusty bread and an olive oil/pesto dip yum!!! Buon appetito!
*If you live in the Cleveland area this is a take on Aladdin's V9 Soup :)
5lbs. potatoes; peeled and coarsely chopped
1 sm. onion; chopped
8oz. cream cheese; softened
3-14.5oz. cans reduced sodium chicken broth
1 can cream of chicken soup
1/4t. pepper and salt
crisp bacon; crumbled
shredded cheddar cheese
Add all ingredients (not garnishes) to large stockpot. Simmer on low for 2-3 hours or until potatoes are fork tender. I like mine a little thicker so you can mash up some potatoes or add instant potatoes to make it heartier. Ladle into bowls and garnish with a dollop of sour cream and the cheese & bacon. Sprinkle with sliced scallions. Buon appetito!
Wednesday, February 10, 2010
Salt and Pepper
1/2 cup Sour Cream
1 tsp Lime Juice
2 Cloves Garlic, chopped
1 tsp Dill
Place salmon skin side down and drizzle with olive oil salt and pepper and bake in the oven for 20 min at 350*. Combine sour cream, lime juice, garlic and dill in a small bowl. Make the couscous according to box directions. Serve! Buon appetito!
Hard Boiled Egg, Sliced
Red Onions, Chopped
Dressing of your choice
Mix and enjoy! This was just too yummy and pretty not to share. Buon appetito!
1 box elbow macaroni
1 Zucchini, Sliced
1 Red Onion, Chopped
Sliced Cherry Tomatoes
Saute all your veggies in a pan with the olive oil. Season with salt and pepper, serve over noodles. Buon appetito!
5-6 tilapia fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 tablespoon lime juice
Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
Spread some olive oil in a saute pan and wait for it to heat up. Add fish and cook 2 minutes on each side. Season with salt and pepper. Put fish onto plate and spread sauce over fish.
I served mine with rice. Buon appetito!