Greek Lentil Soup

(From allrecipes.com by  Diana Moutsopoulos)

Jim and I both really liked this. Kids wouldn't eat it, but maybe they just need a few tries. This made just enough to feed my family with no leftovers.

Note from Jolie: You may not need to simmer for more than 10 more minutes at the end... it depends on how mushy you want your lentils. I like them to still be individuals, so I watch it and when they are soft, they are done.

"Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it--it lifts the lentils and adds another dimension of flavor!" (um..I'm sure this is true but I don't do vinegar..)

Ingredients:

8 ounces brown lentils

1/4 cup olive oil

1 tablespoon minced garlic

1 onions, minced

1 large carrot, chopped

1 quart chicken broth (or water, bullion)

1 pinch dried oregano

1 pinch crushed dried rosemary

2 bay leaves

1 tablespoon tomato paste

salt and pepper to taste

Directions:
Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.


Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart chicken broth, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

Spill the Beans Minestrone

Jolie gave me this recipe. I made it tonight and thought it was delicious. I found its even better after sitting for a while? I suppose you could always make it a crock pot meal too- Just add the noodles about 30 min before eating.  Excuse the cell phone picture- I couldn't find the camera. Atleast you got a picture, right? Oh, and dont forget to serve with SOME form of bread, this was a great dipping soup.

Spill-the-Beans Minestrone
1 T olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

1 c. chopped celery

2 14.5oz cans chicken broth

1 15oz can of Garbanzo beans, drained and rinsed

1 14.5oz can Italian style stewed tomatoes

1 15oz can Red Kidney beans, drained and rinsed

1/2 cup uncooked small shell-shaped pasta (I used and loved Ditallini)

1/2 tsp. Italian seasoning (1 tsp. if using plain tomatoes)

1/4 tsp. crushed red pepper

2 cups chopped kale, Swiss chard, or spinach (optional) (do it, though)

Grated parmesan cheese (optional)



In a soup pot, sauté onion, garlic, and celery in oil until translucent. Add broth, beans, tomatoes, pasta, and seasonings; bring to a boil. Reduce heat. Cover and simmer 10-12 minutes, or until pasta is tender. Stir in chopped spinach. Serve with Parmesan cheese if desired.

Thai Stir-Fry with Peanut Sauce

This was pretty good, but I think I will still search for a different thai sauce. I just like other sauces better than peanut. I LOVED the veggie combo though. PERFECT! yum.

Sauce:
1 T cornstarch
1 C. vegetable broth
1/3 cup creamy peanut butter
3 tablespoons brown sugar
1 t. sesame oil (or veg oil)
1 t. ground ginger
1/4 t. ground red pepper

Dissolve starch in broth. Add remaining ingredients. Boil, then reduce heat. Simmer 5 minutes. (I just cooked in in the microwave!)

Veggies:
1 cup fresh broccoli
1 cup carrots, sliced thin
12 cup red bell pepper
1/2 cup sugar snap peas
1 onion, chopped (I didn't use onion)
2 cloved garlic, minced
2 T vegetable oil

Chop all veggies roughly same size. Leave them fairly big.

Stir garlic into oil in skillet. Add veggies and cook for a minute or two. Reduce heat, cover, and steam until veggies are tender, about 5 minutes (but not too tender! don't overcook)

Toss with peanut sauce to serve.