1.) Ripe tomato
2.) Heirloom Tomato
3.) Heirloom Tomato
4.) Tomatoes
5.) Ripe Swiss Tomato
6.) Heirloom Tomatoes
7.) Golden tomatoes of the sun
8.) Tomato still life
Have a great day and remember: Go Ahead & Indulge!
Showing posts with label garbanzo beans. Show all posts
Showing posts with label garbanzo beans. Show all posts
5.27.2011
Fine Art Friday
Hello! Happy Friday everyone - cheer to a long weekend! With the onset of the nice weather I was able to get my garden planted - now I dream nightly about plump, red, juicy tomatoes - YUM!! Today's post is dedicated to these lovely gems, Enjoy!
1.) Ripe tomato
2.) Heirloom Tomato
3.) Heirloom Tomato
4.) Tomatoes
5.) Ripe Swiss Tomato
6.) Heirloom Tomatoes
7.) Golden tomatoes of the sun
8.) Tomato still life
Have a great day and remember: Go Ahead & Indulge!
1.) Ripe tomato
2.) Heirloom Tomato
3.) Heirloom Tomato
4.) Tomatoes
5.) Ripe Swiss Tomato
6.) Heirloom Tomatoes
7.) Golden tomatoes of the sun
8.) Tomato still life
Have a great day and remember: Go Ahead & Indulge!
8.28.2010
Souper Saturday!
Hello! The weather became much cooler in my neck of the woods this week and I was looking forward to making soup on a regular basis again... Wouldn't you know, as I am typing this, the weather forecast pops up and says it is going to be in the 90's this week!! Definitely not soup weather! Oh well, add this to your recipe box for use on a cool fall evening and enjoy!!
Lentil Nutrition Facts:
1.) Lentils contain high levels of proteins, including essential amino acids. They a major source of inexpensive protein in many parts of the world.
2.) Lentils also contain dietary fiber, folate, vitamin B1, and minerals.
3.) Lentils are one of the best vegetable sources of iron. This makes them important in a vegetarian diet, and useful for preventing iron deficiency.
Lentil & Chick Pea Soup
Servings: 12 cups
Ingredients:
* 2 Tbsp olive oil
* 1 cup mirepoix (finely diced carrots, celery & onions)
* 4 cloves garlic, chopped
* 2 cups green lentils, rinsed
* 28 oz can of cut Roma tomatoes
* 1/4 cup tomato paste
* 64 oz vegetable stock
* 1 Tbsp basil
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/2 tsp cayenne pepper
* 2 cans garbanzo beans, rinsed & drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste
* Naan
Equipment Needed:
* Hand-held or regular blender
Directions:
1.) Pour olive oil into a heated stockpot on medium.
2.) Add mirepoix & garlic; cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, tomato paste, stock, and seasonings.
4.) Cook, covered, 30-35 min.
5.) Puree briefly w/ hand-held blender, to thicken (don't puree all the lentils).
6.) Stir in garbanzo beans and cilantro.
7.) Season to taste with salt.
8.) Simmer about 5 min on medium until heated through.
9.) Serve warm with Naan.
"Lentils are friendly—the Miss Congeniality of the bean world."
-Laurie Colwin
Have a great day and remember: Go Ahead & Indulge!
Lentil Nutrition Facts:
1.) Lentils contain high levels of proteins, including essential amino acids. They a major source of inexpensive protein in many parts of the world.
2.) Lentils also contain dietary fiber, folate, vitamin B1, and minerals.
3.) Lentils are one of the best vegetable sources of iron. This makes them important in a vegetarian diet, and useful for preventing iron deficiency.
Lentil & Chick Pea Soup
Servings: 12 cups
Ingredients:
* 2 Tbsp olive oil
* 1 cup mirepoix (finely diced carrots, celery & onions)
* 4 cloves garlic, chopped
* 2 cups green lentils, rinsed
* 28 oz can of cut Roma tomatoes
* 1/4 cup tomato paste
* 64 oz vegetable stock
* 1 Tbsp basil
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/2 tsp cayenne pepper
* 2 cans garbanzo beans, rinsed & drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste
* Naan
Equipment Needed:
* Hand-held or regular blender
Directions:
1.) Pour olive oil into a heated stockpot on medium.
2.) Add mirepoix & garlic; cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, tomato paste, stock, and seasonings.
4.) Cook, covered, 30-35 min.
5.) Puree briefly w/ hand-held blender, to thicken (don't puree all the lentils).
6.) Stir in garbanzo beans and cilantro.
7.) Season to taste with salt.
8.) Simmer about 5 min on medium until heated through.
9.) Serve warm with Naan.
"Lentils are friendly—the Miss Congeniality of the bean world."
-Laurie Colwin
Have a great day and remember: Go Ahead & Indulge!
2.20.2010
Souper Saturday!
Every winter,
When the great sun has turned his face away,
The earth goes down into a vale of grief,
And fasts, and weeps, and shrouds herself in sables,
Leaving her wedding-garlands to decay -
Then leaps in spring to his returning kisses.
-Charles Kingsley
Hello! I live in upstate New York, so soup is always welcomed, especially in winter. For those of you living in warmer climates, soup may not be needed to ward off the chills - however, it is always sure to "warm" you in other ways! Enjoy!
"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people."
-Elizabeth Berry
Moroccan Lentil & Chick Pea Soup
Serves: 8
Cost Per Serving: $2.25
Ingredients:
* 2 Tbsp extra virgin olive oil
* 1 cup (8 oz) mirepoix (finely chopped carrots, celery and onion)
* 4 cloves garlic, minced
* 16 oz organic green lentils, sorted and rinsed
* 1 can (28 oz) cut roma tomatoes with seasonings
* 2 cartons (32 oz each) vegetable stock
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/4 tsp cayenne pepper
* 1 can (15.5 oz) garbanzo beans, rinsed and drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste
Tools needed:
* Hand-held or regular blender
Directions:
1.) Heat stockpot on medium and once warmed, add olive oil.
2.) Add mirepoix and garlic. Cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne.
4.) Cook, covered, 20-25 min.
5.) Puree briefly (15 secs) with hand-held blender or in regular blender, just to thicken (don't puree all the lentils).
6.) Return to stockpot if you used a regular blender.
7.) Stir in garbanzo beans and cilantro.
8.) Season to taste with salt.
9.) Simmer about 5 min on medium until heated through.
"Great eaters and great sleepers are incapable of anything else that is great."
-Henry IV of France
Enjoy the day and remember: Go Ahead & Indulge!
When the great sun has turned his face away,
The earth goes down into a vale of grief,
And fasts, and weeps, and shrouds herself in sables,
Leaving her wedding-garlands to decay -
Then leaps in spring to his returning kisses.
-Charles Kingsley
Hello! I live in upstate New York, so soup is always welcomed, especially in winter. For those of you living in warmer climates, soup may not be needed to ward off the chills - however, it is always sure to "warm" you in other ways! Enjoy!
"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people."
-Elizabeth Berry
Moroccan Lentil & Chick Pea Soup
Serves: 8
Cost Per Serving: $2.25
Ingredients:
* 2 Tbsp extra virgin olive oil
* 1 cup (8 oz) mirepoix (finely chopped carrots, celery and onion)
* 4 cloves garlic, minced
* 16 oz organic green lentils, sorted and rinsed
* 1 can (28 oz) cut roma tomatoes with seasonings
* 2 cartons (32 oz each) vegetable stock
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/4 tsp cayenne pepper
* 1 can (15.5 oz) garbanzo beans, rinsed and drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste
Tools needed:
* Hand-held or regular blender
Directions:
1.) Heat stockpot on medium and once warmed, add olive oil.
2.) Add mirepoix and garlic. Cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne.
4.) Cook, covered, 20-25 min.
5.) Puree briefly (15 secs) with hand-held blender or in regular blender, just to thicken (don't puree all the lentils).
6.) Return to stockpot if you used a regular blender.
7.) Stir in garbanzo beans and cilantro.
8.) Season to taste with salt.
9.) Simmer about 5 min on medium until heated through.
"Great eaters and great sleepers are incapable of anything else that is great."
-Henry IV of France
Enjoy the day and remember: Go Ahead & Indulge!
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