1 avocado- cut into bite size pieces
1 can black beans – drained and rinsed
1 can corn – drained
1-2 cups cherry or grape tomatoes- cut in half
Green Goddess dressing
Combine all ingredients and add just enough dressing to cover. Fold together gently.
Chill until ready to serve.
Serve with tortilla chips or use as a dressing for turkey wrap sandwiches
Tuesday, October 28, 2008
Tuesday, October 7, 2008
Diana's Tomato Basil Soup
4 tomatoes--peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup real butter
2 to 3 tablespoons sugar
Salt and Pepper to Taste
Grated Parmesan Cheese to Taste (¼ cup “ish”)
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture, along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream, sugar and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do NOT boil. Add parmesan to taste.
I sometimes add a bit more sugar to taste--it depends on how sweet the tomatoes are. ENJOY!!
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup real butter
2 to 3 tablespoons sugar
Salt and Pepper to Taste
Grated Parmesan Cheese to Taste (¼ cup “ish”)
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture, along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream, sugar and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do NOT boil. Add parmesan to taste.
I sometimes add a bit more sugar to taste--it depends on how sweet the tomatoes are. ENJOY!!
Flourless Chocolate Cake
1 1/2 cup semisweet chocolate chips
2 cups (19oz. can) cooked chickpeas, drained and rinsed
4 eggs or 1 cup substitute
1 cup sugar
1/2 tsp. baking powder
1Tb. powdered sugar
In a small bowl, melt chocolate in microwave, 2 minutes on medium power. In food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth. Pour batter into non-stick 9-inch round pan. Bake at 350 degrees for 45 minutes or until a knife inserted come out clean. Cool and plate. Sprinkle with powdered sugar. Cut in 10 wedges. Serve with raspberry sauce.
Quick Microwave Raspberry Sauce:
1/2 cup seedless raspberry jam
2 tsps. fresh lemon juice
1 pint fresh raspberries
In a bowl, microwave jam until melted, 1 minute. Stir in juice and berries.
Per wedge with sauce:
318 calories, 10g fat(4.8g saturated), 56g carbohydrates, 2.8g fiber, 5.8g protein,116mg sodium
2 cups (19oz. can) cooked chickpeas, drained and rinsed
4 eggs or 1 cup substitute
1 cup sugar
1/2 tsp. baking powder
1Tb. powdered sugar
In a small bowl, melt chocolate in microwave, 2 minutes on medium power. In food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth. Pour batter into non-stick 9-inch round pan. Bake at 350 degrees for 45 minutes or until a knife inserted come out clean. Cool and plate. Sprinkle with powdered sugar. Cut in 10 wedges. Serve with raspberry sauce.
Quick Microwave Raspberry Sauce:
1/2 cup seedless raspberry jam
2 tsps. fresh lemon juice
1 pint fresh raspberries
In a bowl, microwave jam until melted, 1 minute. Stir in juice and berries.
Per wedge with sauce:
318 calories, 10g fat(4.8g saturated), 56g carbohydrates, 2.8g fiber, 5.8g protein,116mg sodium
Curry Pumpkin Soup
Prep time: 20 mins. Cook: 30 mins.
Topper: Dried cranberries, shredded orange peel, fresh Italian (flat-leaf) parsley
2 Tbsp. butter
2 med. onions, chopped(1 cup)
1 med. carrot, chopped (1/2) cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 (15oz). cans pumpkin
2 (14oz.) cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground pepper
1. Prepare Orange-Cranberry Topper
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 mins. stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook & stir 1 min. Add pumpkin, broth and water. Increase heat to medium-high; bring to boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one third pumpkin mixture at a time, cover, and process until smooth. Return all pumpkin mixture to Dutch oven.
4. Stir in half-and-half, salt, and pepper into pumpkin mixture: heat through. Sprinkle each serving with the Topper.
Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 Tbsp. finely shredded orange peel, and 2 Tbsp. snipped fresh Italian (flat-leaf) parsley.
Each 1 cup serving: 145 cal, 7g fat(4g sat. fat), 19mg chol., 433mg sodium, 20g carbo., 4g fiber, 4g pro.
Topper: Dried cranberries, shredded orange peel, fresh Italian (flat-leaf) parsley
2 Tbsp. butter
2 med. onions, chopped(1 cup)
1 med. carrot, chopped (1/2) cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 (15oz). cans pumpkin
2 (14oz.) cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground pepper
1. Prepare Orange-Cranberry Topper
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 mins. stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook & stir 1 min. Add pumpkin, broth and water. Increase heat to medium-high; bring to boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one third pumpkin mixture at a time, cover, and process until smooth. Return all pumpkin mixture to Dutch oven.
4. Stir in half-and-half, salt, and pepper into pumpkin mixture: heat through. Sprinkle each serving with the Topper.
Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 Tbsp. finely shredded orange peel, and 2 Tbsp. snipped fresh Italian (flat-leaf) parsley.
Each 1 cup serving: 145 cal, 7g fat(4g sat. fat), 19mg chol., 433mg sodium, 20g carbo., 4g fiber, 4g pro.
Gazpacho
4 large tomatoes, peeled, corded and wedged
2 medium red peppers- chopped
2 medium yellow peppers- chopped
2 medium cucumbers- peeled and chopped
1 medium red onion- chopped
2 cloves garlic- sliced or minced
2 cups chicken stock
½ cup balsamic vinegar or sherry
Dash of Tabasco
Pinch of cayenne pepper
2 T capers- drained
Salt and Pepper to taste
Mix all-transfer to blender in small batches and blend until smooth. Adjust seasoning and chill 4 hours before serving.
2 medium red peppers- chopped
2 medium yellow peppers- chopped
2 medium cucumbers- peeled and chopped
1 medium red onion- chopped
2 cloves garlic- sliced or minced
2 cups chicken stock
½ cup balsamic vinegar or sherry
Dash of Tabasco
Pinch of cayenne pepper
2 T capers- drained
Salt and Pepper to taste
Mix all-transfer to blender in small batches and blend until smooth. Adjust seasoning and chill 4 hours before serving.
Swordfish Santa Fe
4 Swordfish steaks
Marinade:
1/3 cup lime juice
1/3 cup beer
2 cloves garlic
1 tsp olive oil
1 Tbl. cumin
1 Tbl. Dijon mustard
Mix together and marinade swordfish for 30 minutes (no longer)
Fresca or Salsa
1 cup chopped tomato
1/3 cup onion
¼ cup green pepper
1 ½ tsp lime juice
3 Tbl. cilantro
1 tsp jalapeno pepper-chopped
1 clove garlic-chopped
2 Tbl. V-8 juice
1/2 tsp cumin
Combine, cover and chill for 30 minutes.
Grill or broil fish until done. Watch carefully, as swordfish cooks quickly. They are done when flaked with a fork. Spoon salsa over fish and serve with your choice of side dishes. Vegetable or salad is a perfect accompaniment.
There is never a fishy taste with dish. It is so easy and makes a great presentation.
Marinade:
1/3 cup lime juice
1/3 cup beer
2 cloves garlic
1 tsp olive oil
1 Tbl. cumin
1 Tbl. Dijon mustard
Mix together and marinade swordfish for 30 minutes (no longer)
Fresca or Salsa
1 cup chopped tomato
1/3 cup onion
¼ cup green pepper
1 ½ tsp lime juice
3 Tbl. cilantro
1 tsp jalapeno pepper-chopped
1 clove garlic-chopped
2 Tbl. V-8 juice
1/2 tsp cumin
Combine, cover and chill for 30 minutes.
Grill or broil fish until done. Watch carefully, as swordfish cooks quickly. They are done when flaked with a fork. Spoon salsa over fish and serve with your choice of side dishes. Vegetable or salad is a perfect accompaniment.
There is never a fishy taste with dish. It is so easy and makes a great presentation.
Mexican Rice - Vegetarian Dish
1 -15 oz can kidney beans-drained and rinsed
1 -14oz can stewed tomatoes – with or without salt
1 -10 oz can enchilada sauce
1 cup water
1 bag of assorted frozen vegetables- using just 2 cups
1 1/3 cup instant brown rice
Combine first 5 ingredients bring to a boil. Add rice and continue cooking for 15-18 minutes or until rice is done.
Serve with broken tortilla chip, cheese and/or sour cream.
Your kids will love this and it is so easy to put together.
1 -14oz can stewed tomatoes – with or without salt
1 -10 oz can enchilada sauce
1 cup water
1 bag of assorted frozen vegetables- using just 2 cups
1 1/3 cup instant brown rice
Combine first 5 ingredients bring to a boil. Add rice and continue cooking for 15-18 minutes or until rice is done.
Serve with broken tortilla chip, cheese and/or sour cream.
Your kids will love this and it is so easy to put together.
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