Minestrone with Pesto

Here's the basic recipe form the cookbook. I didn't have any pesto, so I put in some fresh sweet basil from my herb garden. I used chicken stock, since I didn't have any vegetable stock. This recipe has a lots of prep work and only a short cooking time; it took me an hour total to finish cooking this.

3 TBS olive oil
1 large onion, finely chopped
1 Leek, sliced
2 carrots, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
2 potatoes, peeled, and diced small (I used red skin)
6 1/4 cup of vegetable stock or hot water, or a combination of both
1 bay leaf
1/4 tsp dried thyme, or one fresh sprig
3/4 cup peas, fresh or frozen
2-3 zucchini, finley chopped
3 medium tomatoes, finely chopped
2 cups of cooked beans (cannellini or chickpeas)
3 TBS pesto
Parmesan cheese, finely grated

Heat the oil in soup pot. Add in onions and leeks; cook 5 minutes. Add carrots, celery and garlic and cook over moderate heat for 5 minutes. Add in potatoes and cook 2-3 minutes more.

Pour in broth and herbs. Bring to a boil and then reduce to a simmer for 10-12 minutes. Salt and pepper to taste.

Stir in peas if fresh and the zucchini. Simmer 5 minutes. Add frozen peas, if not using fresh. Cover pot and simmer 5-8 minutes or until potatoes are softened.

At 10 minutes before serving add in beans and simmer for 10 minutes. Stir in pesto and serve with parmesan.

Omelet with Beans

I got this from a vegetarian cookbook and found it to be a nice light luncheon dish. I didn't have sesame seeds, so I substituted cheddar cheese for a topping.

2Tbs olive oil
1 Tsp sesame oil
1 onion, chopped
1 red bell pepper, diced and seeded
2 celery ribs, chopped
14 oz can small white beans (cannellini or northern(navy))drained
8 eggs
3 Tbs sesame seeds
salt and pepper to tatse

Heat the olive and sesame oil in a 12" cast iron or heat proof skillet. Add onion, bell pepper, and celery. Cook until softened, without coloring.

Add the beans and cook until heated through.

In a medium bowl beat eggs ans season with salt and pepper. Pour over ingredients in the pan.

Stie in egg mixture until it begins to stiffen. Then allow to firm over low heat until firm for 6-8 minutes.

Preheat broiler. Sprinkle with sesame seeds and brown under the broiler.

Cut into 8 wedges and serve with a green salad and crusty bread.

Wild Rice and Chicken

1 cup of brown and wild rice mixed (HEB sells a good one in a resealable bag)
2 1/2 cups chicken broth
2 stalks of celery sliced
1 cup chopped, cooked chicken or leftover thanksgiving turkey*
celery salt to taste or just plain salt

Cook in a covered saucepan for about 40 min, stirring as needed and serve hot. Makes for great lunch leftovers too.

*You can omit the chopped chicken and serve with grilled chicken on the side.

Northern Bean Soup

16 oz softened northern or white beans*
16 oz. tomato sauce
6 cups chicken broth
1 cup diced carrots
1 cup diced celery
1/2 cup minced onion
2 minced garlic cloves
1 tsp basil
1 tsp salt
1 tsp Old Bay Seasoning
1/2 tsp pepper
1/2 uncooked rice
Olive oil

Heat olive oil in pot. Add onions and garlic; saute until tender. Add remaining ingredients and simmer for 1 hour. Add water as needed.

*If using soaked rather than canned beans, simmer until tender; about 1.5 - 2 hours.

Crockpot method: Cook on low for 3 hours. For non canned beans 5 hours on low in crockpot.

Pizza Sauce

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Directions
1.In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2.Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Chicken Bryan copycat

Ingredients:
1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon white pepper
6 boned, skinned chicken breast halves
Extra virgin olive oil (for brushing)
1/2 teaspoon each salt and black pepper
8 ounces goat cheese, room temperature

Directions:

Saute garlic and onion in 2 Tbsp. butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil and white pepper; remove from heat; set aside.

Brush chicken breasts with olive oil; sprinkle with salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through. Just before chicken is done, place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken.


This recipe from CDKitchen for Carrabba`s Chicken Bryan serves/makes 6

Baked Vegetarian Pasta e Fagioli

Makes 6 servings

8 oz penne pasta
1 Tbsp Olive oil
1 Med. Onion, chopped
1 Stalk of celery, chopped
2 cloves of garlic, crushed
28 oz. can diced tomato or tomatoe in puree
2 15 oz. cans white beans, rinsed and drained
1 cup vegetable or chicken broth
1/4 tsp pepper
1 10oz. pkg. frozen, chopped spinache. thawed and squeezed dry
1/2 cup grated romano cheese

GF version is $1.30 per serving Regular pasta recipe is $.80 a serving

1. Preheat oven to 400F. Heat a large saucepan of water to boiling on high. Add pasta and cook 2 minutes less than label directs.

2. Meanwhie in 4 qt. saucepan, heat olive oil on medium. Add onion and celery, and cook for 9 to 10 minutes or until tender; stir occassionally. Add garlic; cook one minute. If using tomatoes in puree, reserve liquid and chop tomatoes, return to liquid.

3. Into mixture in sauce pan stir tomatoes, beans, broth, and pepper. Heat to boiling on high. Reduce heat to medium; stir in spinach.

4. Drain pasta; reserving 1/4 c. of boiling water. Add pasta to bean mixture and reserved pasta cooking water. Pour mixture into 3 qt. glass or ceramic baking dish. Sprinkle with romano cheese. Bake for 15 minutes or until golden on top.