Here are the ones I have:

Pasta E Fagioli Ala Val

1 lb mild Italian sausage
1 28oz can of stewed tomato with basil (Mur Glen has the perfect ones)
1 can of white butter beans
1 can of dark kidney beans
1 HEAD of garlic, skins off and chopped fine
1/2 lg onion, diced
1/2 green pepper, diced
28oz water (just fill the tomato can)
1 Tbs oregano
1 tsp marjoram
1 tsp winter or summer savory
1 tsp tarragon
2 Tbs basil

Brown Italian sausage. Add diced onion, green pepper, and garlic and saute until onion starts to clear. Add can of tomatoes and water. Bring to a boil. Add beans, and all spices. Stir for 1 minute. Put a lid on the pan and let boil on Med for about 10 minutes or when the spices are not all sitting on top of the soup.

I serve this recipe with this one sometimes:

Rosemary Garlic Roasted Zucchini
(I got this here a few years ago and use it every fall for my zucchini abundance)

2 zucchini, halved lengthwise
2 Tbsp of light oil
3 cloves garlic, minced
1 tsp finely crushed dried rosemary
pinch of salt

Preheat oven or grill to 400 F. In a small mixing bowl combine oil, garlic, rosemary, and salt. Score the green sides of the zucchini in a cross hatch pattern. Rub the zuccs with the oil mixture and place on a lightly oiled baking sheet. Bake or grill for about 20 minutes or until the vegetable is easily pierced with a toothpick. When served, the crosshatch pattern on the skin createst he appearance of a fish.


Serve with fresh baked bread and big ceaser or italian salad.

Black bean soup with some indian flare:

Black Bean Soup

3 Tbs olive oil
4 to 6 cloves garlic
1/2 lg onion
2 lg carrots
2 stalks celery
1 tsp cumin seeds
1/2 tsp cinnamon
2 bay leaves
1 cup dried black beans (soaked, cooked and drained)
or
2 cans drained black beans
2 cups water

Saute the garlic and onion in the oil.

Add the other ingredients and let boil for 10 minutes
or until consistancy is right for you.

Add sea salt to taste after it has been reduced.

I served this with Provalone cheese broiled on tiny french loaves and a spinich salad with italian dressing or this:

Onion upside-down cornbread

1 Tbs canola oil
2 large red onions (peeled and thinly sliced)
1/4 thyme or dried oregano
1 small red pepper (seeded and cut into thin strips)

1 cup WW pastry flour
1 cup cornmeal
2 Tbs sugar
1 Tbs baking powder
1/2 tea sea salt
2 beaten eggs
1 cup milk
1/4 cup canola oil

1 cup uncooked corn kernels
2/3 cup pepper jack cheese

Saute the onion and pepper in the oil and add the oregano and/or thyme. Pour in the bottom of a med baking pan (the size you would make brownies in).

Mix the wet ingredients of the corn bread and then they dry... then mix together. Add cheese and corn kernels. Pour on top of the saute'd veggies at the bottom of the brownie pan. Bake at 425* for 25 minutes or until stick comes out clean.

Hobbies of a Domestic Goddess: Black Bean Soup (http://goddesshobbies.blogspot.com/2007/03/black-bean-soup.html)

Red Chicken Curry

Peanut or grape seed oil
salt
1 lb chicken
10 small red and white potatoes
2 Tbs fresh grated ginger
2 tea fish sauce
2 tea lime juice
1 can coconut milk
1 tea red curry paste
1 can bamboo shoots
1/2 lg onion
1 Tbs grated sugar cane (brown sugar works too)

chopped Thai or Sweet Basil to add flavor and for garnish


Cut potatoes into equal peices and boil until soft.

Chop chicken breasts into equal chunks.

Bring oil to med high heat in a high sided frying pan or large pot.

Add the chicken with a little salt and adgitate until brown on all sides.

Add fish sauce, lime juice, curry paste, and ginger (this step smells terrible,
but it makes the flavors really wonderful in the end so it is worth it).

After a minute add the coconut milk, 1/2 a can of water, bamboo shoots, onion (cut into slivers) and cooked potatoes.

Bring to a boil and add sugar cane/brown sugar.

Allow to simmer for about 10 minutes to let the flavors meld.

Just before serving toss with 1/2 the chopped basil.

Serve with the rest of the basil as garnish.

I serve this with Jasmine rice, and thai iced tea... I always make a broccoli stir fry as well because my kids don't eat much of this spicey dish. Nothing special there... broccoli, onion, garlic, and whatever other veggies I have on hand... saute'd with BRAGS and some peanut oil. Usually that is about it. :)

Okay, Val, you eat like we do! I'll start putting some recipes in, too, as soon as I get them together (warn you, I am a toss things in the pot kinda person, so recipes are sort of vague..see the ones in the veggie forum for an idea, lol).

Yours'll take a little adjusting, from the meat and all, and he's just going to have to like or lump some of it, but at least they will be healthy and different, and lesser fat! :D

Thank you!

mmm subbing~

My falafel recipe-- can't remember where this one came from
Falafel
* 6 c garbanzos
* 1 red onion, chopped
* 3 garlic cloves, crushed
* 3.5oz whole wheat bread
* 2 small fresh red chillies
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/2 tsp tumeric
* 1 Tbsp cilantro
* 1 egg beaten
* 1 c whole wheat breadcrumbs
* veg oil for deep frying

salt and pepper

Put the garbanzos, onion, garlic, bread, chilies, spices and cilantro in the food processor and process 30 secs. Stir and season to taste w salt and pepper. Roll into walnut sized balls. Place beaten egg in a shallow bowl and breadcrumbs in a plate. Dip first in the egg and then the breadcrumbs and roll to coat, shaving off the excess. Heat the oil to 350. Fry the balls 2-3 minutes, or until crisp and brown, and drain on a towel.

I use this recipe to marinate portabello, onion and bell pepper. We sautee the veges, then stuff into a tortilla with cheese and grill
Fajita Marinade

Ingredients

1 tsp oregano
2/3 tsp basil
1 1/2 tsp chili powder
1 1/2 tsp red pepper
1 tsp cumin
1 tsp pepper
1 Tbs salt
2 tsp dry mustard
1/2c lemon juice
2/3c lime juice
2-3 cloves garlic
1/3c brown sugar
1/3c worcestershire
1/2c red wine vinegar
1/2c soy
1/2c italian dressing

Mix together and marinate 1hr to overnight.

Grilled pizza is something else that we do during the summer. I make a super quick high yeast pizza dough-- this one--
Quick Pizza Dough

2.5c unbleached bread flour
1t salt
1t sugar
4.5t active dry yeast
1c warm water
1T veg oil

In a large bowl, combine flour, salt, sugar and yeast. Add water and oil and stir until dough holds together. Turn onto floured surface and knead until smooth. Place in greased bowl, turning 1x to grease top. Cover and let rise 15-20 min.

* Note-- start w 2c flour, add more as needed

, roll it very thin, I usually make oh 6-8 pizzas from this dough. I find oblong are the easiest to handle. Roll them out, oil lightly on both sides. Grill until it is firm but doesn't really have color yet. Top them and throw it back on until the cheese melts. I love to grill onion portabello and red or green bp, and sometimes zucchini in foil mixed w oil and balsamic and use those to top the pizza. It is a totally differnt taste than oven pizza, and something fun to do in summer.

I use this recipe to marinate portabello, onion and bell pepper. We sautee the veges, then stuff into a tortilla with cheese and grill
Fajita Marinade

Ingredients

1 tsp oregano
2/3 tsp basil
1 1/2 tsp chili powder
1 1/2 tsp red pepper
1 tsp cumin
1 tsp pepper
1 Tbs salt
2 tsp dry mustard
1/2c lemon juice
2/3c lime juice
2-3 cloves garlic
1/3c brown sugar
1/3c worcestershire
1/2c red wine vinegar
1/2c soy
1/2c italian dressing

Mix together and marinate 1hr to overnight.


This sounds REALLY good! I can't wait to try this one. :D

Yours'll take a little adjusting, from the meat and all, and he's just going to have to like or lump some of it, but at least they will be healthy and different, and lesser fat! :D

Do you not eat meat?

subbing to try some of these, they look great

I have got to try that zucchini recipe.

Do you not eat meat?

Nope!

subbing, these recipes look so good.

You can also take that black bean soup and puree it with a stick blender (have I mentioned how much I love this thing? Sarah gave it to me for a "graduation" gift and I have used it daily since. Aside from smoothies, it has replaced my blender) and add a dash of cayenne pepper for some spice. I put in too much for my kids, so I added some brown rice, and stick blended it really well, topped with sour cream (yogurt for my girl... she hates sour cream) and some cilantro. OMG was it good!

subbing for ideas.These look great. We eat meat so post away any and all recipes.:)

I'm trying Val's black bean soup this weekend. I've been searching for black bean recipes. I was gifted a huge bag of dry black beans.

I just made this yummy squash and rice dish! It is sort of a throw together recipe, but it was soooooo good I have to mention it!

I made two cups of brown rice
saute'd a bunch of squash (three med) with fresh rosemary, two leaves of fresh sage, and a handful of fresh oregano and basil, then with salt and pepper in Olive Oil. (this was left overs from a side dish the day before)
Saute'd a head of broccoli, a handful of snow peas, and four leeks (small) with salt and olive oil.

Dumped it all in a baking dish together (this filled a huge glass brownie pan) with a jar of salsa (12 oz) and topped with chedder cheese. I cooked it at 400* for 30 minutes, then turned on the broiler for the cheese at the top to melt and brown.

It was SO good! And you could seriously add anything to it... it doesn't have to be squash, you could add broccoli and green peppers with a can of black beans, or whatever... it is going to become a staple here I am sure!

Val

I made the black bean soup just now and oh. my. gosh. this is delish.

I made the provolone french bread with it and I'm in heaven over here.

Oh, isn't that wonderful!?! Thanks for the reminder... that is totally on the menu for this week and I have missed it! :)

I made fried rice yesterday:
Vegetable Fried Rice

Start with a half head of garlic and an onion saute'd in peanut oil until slightly clear.

Then pick/wash/top whatever veggies you have. Yesterday it was purple beans, the last of the pod peas (which I shucked and just dropped in), and a crookneck squash (cut into thin slices). Saute' these until almost done (done as you like). Add in 2 1/2 cups of brown rice (cooked and cooled). Mix in 2 Tbs of mayo, (strange but true) a splash of soy sauce, and a scrambled (beforehand) egg. Season with salt and pepper and perhaps a bit more soy sauce.

YUM! Can ya tell I am loving short grain brown rice right now? :D


Val

Okay, just going to post recipes one at a time, so I don't quail at the amount of typing I have to do. :p

Creamy Indian Lentils

Brown or green lentils (I use a 1 kilo bag)

Water to cover four times over

Any veggies you want to add (I add the onions and garlic early, but the others closer to the end so they don't disintegrate into nothing)

Canned tomatoes (any kind you want...I usually use crushed or diced; you can use whole and squish 'em yourself, or even a few tablespoons of tomato paste), about 32 oz can, or fresh, chopped up

Indian spices (you can cheat and use curry powder and/or garam masala, or you can do it yourself, with chillis, turmeric, coriander, cumin (whole or ground), asafoetida, fenugreek, etc etc) (enough to make well spiced)

Ghee or butter, or olive oil

Cream (I used about 1/2-1 cup)

Salt to taste


Cook lentils til tender. Add tomato, and the rest of the veggies, and cook til thickened, and veggies tender.

Chaunce the spices in the ghee (heat the ghee in a small pan, add spices, and when it starts to smoke, or the whole seeds start to pop, remove), and add to the pot.

Take off heat, and add cream and salt. Stir well.

This is soooo unbelievably yummy. Serve with Indian flatbread of some sort, and a yogurt raita, and you have a simple meal. Oh, the amounts I use make a large potful, enough for a full meal for our family, and prob several meals for a normal family. :p

I made this for an informal dinner with a few families, and it was a complete hit. Even kids who never touch pumpkin (that would be winter squash to all you people not corrupted by the weird Aussie way of blanket naming whole genre's of things..I dare you to ask an Aussie what tomato sauce is, when they aren't just meaning ketchup) were heading back for seconds and thirds.


Pumpkin Spinach Feta Pasta


Two lb bag of pasta, any shape

jar of crushed tomatoes (I used the fancy Italian ones, but any will do, as long as they are thick)

1/4 pumpkin (kabocha, whatever)

1 large bunch spinach

1 cup cubed feta

a few cloves of garlic

Italian herbs

salt and pepper

Olive oil


Cook pasta. Cube pumpkin into 1 inch chunks, and panfry in olive oil, browning well, and then adding water a few tablespoons at a time, and cooking with a lid on, adding more and stirring as necessary. Cook til tender; doesn't matter if it starts breaking up.

Add in tomato to the pumpkin, and minced garlic, with Italian herbs, and simmer for 5-10 minutes.

Wash and clean spinach, and chop roughly, and add to tomatoes and pumpkin, along with the feta; salt and pepper to taste.

Add to pot of cooked, drained pasta, stir well. Done!

Those sound great!!

Val

Grilled Tofu Foccacia Sandwiches


I usually make these on the barbecue, but they work just fine under the grill and with a fry pan, too.

Garlic Chili Lime Butter

1 c butter
1 red chili
1-2 cloves garlic, minced
Zest from 2 limes, and juice from 1 half

Mix all together well. Get the zest and juice for this first, cause it is hard to zest squeezed limes. :p This stuff is unreal. :D

Tofu

Large block extra firm tofu (reg will work, too, but extra firm won't fall apart as easily), sliced

Marinate in:

1/4 c olive oil
Juice of the rest of the limes
1/2 T sea salt
1 red chili, minced
1-2 cloves garlic, minced
1-2 T sugar (I've used raw and brown sugar, and honey; maple syrup would be just as awesome.)


Grill tofu slices on barbecue, basting with sauce; or, fry in nonstick frying pan, spooning sauce over it as it cooks.


Mayonnaise

Condensed milk
Balsamic or cider vinegar
Black pepper

Mix together CD and BV in 2:1 proportions, til it thickens. Taste. If too much like sour condensed milk, add more vinegar. If too much like vinegar, add more milk. Mix in pepper.


Salad greens

Mixed salad greens. I use the kind with arugula, spinach, and radicchio (however you spell that :p ), etc, but any kind will work.


Foccacia bread

I use this bread, cause we love it, but any chewy, hearty bread will work.

Split bread, butter with the chili lime garlic butter, and put on barbecue to grill and melt. If using a grill, toast the bottoms first, and then flip and put butter on, and toast again.


Cheese

Um, yeah, sliced cheese. :p

Mashed Avocado


Assemble all ingredients into a sandwich. Serve. Yum.

bumping

Makes a great light summer dish. Quick to make.

Italian-Style Garlic Shrimp with Cherry Tomatoes & Thins Spaghetti(Rachael Ray)

1 pound thin spaghetti
1 pound small shrimp, deveined and peeled, tails removed
2 teaspoons lemon zest plus the juice of 1/4 lemon
¼ cup extra-virgin olive oil (EVOO)
6 garlic cloves, minced
1 pint cherry tomatoes, halved
4 scallions, thinly sliced on an angle
¼ cup white vermouth or 1/3 cup dry white wine
2 handfulls fresh flat – leaf parsley, chopped
20 fresh basil leaves, torn or shredded
Course black pepper


Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.

Heat a large non stick skillet over medium to medium high heat. Season the shrimp with the lemon zest, lemon juice and a little salt. Add EVOO to the hot pan and then add the shrimp. Cook for a minute, then add garlic, tomatoes and scallions and toss, cooking a minute or two until the shrimp are firm and pink. Add the white vermouth and the herbs. Turn off the heat. Drain the pasta well and add to the sauce. Toss and combine the sauce with the pasta and season with salt and black pepper.