23Sep, 2013

Spicy Lentil Soup

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Spicy Lentil Soup from Conscious Cuisine by Cary Neff Leslie made this soup serves 12- 1 cup servings 2 Tbsp olive oil 1 cup diced onion (about 1 large) 1 cup diced carrots (about 2 medium) 1 cups diced celery (about 2  medium ribs) 2 clove of garlic, minced 1 tsp chili powder 1/2 tsp cumin 1/2 tsp cayenne pepper 1/2 paprika 1 tsp basil 1/2 tsp salt 1/4 tsp pepper 2 cup lentils 1-28 oz can diced tomatoes 8 cups vegetable stock 1 bay leaf 1. Heat oil in […]
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20Sep, 2013

Black Bean-Mushroom Chili

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Slow-Cooker Black Bean-Mushroom Chili Lindsey made this recipe for the September Frozen food cooking group from EatingWell:  Winter 2004, The Essential EatingWell Cookbook (2004).  She said that make enough to share 15 servings meant it could not fit in the slow-cooker so she made it on the stove instead. http://www.eatingwell.com/recipes/slow_cooker_black_bean_mushroom_chili.html Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when […]
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23Feb, 2011

Korean Meatballs and Cucumber Salad Recipe

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I made this one and LOVED it! It is actually pretty easy to make and tastes like the inside on pot stickers.  I felt like I needed some carbohydrates that day so I also made thin rice noodles and uses the cucumber salad dressing on it.  Delicious! I got this recipe from October’s Cooking Light. Korean Meatballs Yield: 4 servings (serving size: 5 meatballs) Ingredients 2  tablespoons  brown sugar 2  tablespoons  canola oil 8  garlic cloves 3  tablespoons  lower-sodium soy sauce (use gluten-free if you want) 1/4  teaspoon  salt 1  […]
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