The Joy of One's Own Kitchen

 

This past weekend I attended a retreat/conference in Wisconsin. The weather was beautiful and chilly, I got to hang out with new and old friends, and I was blessed to hear some really good speakers. The one thing I missed was my kitchen. The food was good, but most of it I had to eat around, skirting the sauces and seasonings to avoid the sodium. I was glad to get home and know that I could make healthy, delicious meals. 

That being said, I made this soup a couple weeks ago. My brother was rolling through town on his way back from working at an organic farm in Georgia, so I thought I'd make him some veggie-filled soup. It turned out marvelous, but the funny thing is, it could not stay in the pot. I'm not kidding, I dropped it twice. Once when the soup pot handle fell off and a second time when a wet plastic container slid through my fingers. It was rather pathetic, yet fortunately I only lost two bowls worth to the floor. Let this be a lesson in securing hardware and drying tupperware.

Tomato Lentil Soup

Multiple Servings/Family Size (includes 3-4 servings of vegetables)
*This recipe is borrowed from my cousin Shannon*

2 T. Olive Oil

1 Large Onion, chopped

2 cups Veggies, chopped (I used Zucchini and Butternut Squash, but you can also use Carrots and Celery)

Garlic

1 ½ cups dried Lentils

5 ½ cup Water or 1 carton Broth + water  to equal 5 ½ cups

Parsley

Oregano

Chili Powder

1- 8 oz can Tomato Paste

1 Tbsp Balsamic Vinegar

Black Pepper

Crumbled Feta

In a frying pan, sauté onions and garlic until they start to brown. Pour into Soup Pot. Sauté other vegetables in same oil and pan, just to brown a little. Add to soup pot.

Rinse and sort lentils. Pour in. Add water or broth/water combo, tomato paste, chili powder, and herbs. Bring to a boil. Then reduce heat and simmer for about 30 minutes, or until hard vegetable are tender.

Stir in vinegar and pepper.

Sprinkle with Feta Cheese, if desired.

Spaghetti Squash and Green Beans over Pasta

1 Serving (includes 3 servings of vegetables)

Olive Oil

Garlic

Green Beans, frozen or fresh

Pasta of your choice

Spaghetti Squash

1 Tbsp Butter

Black Pepper

Balsamic Vinegar

To cook squash, slice length-wise, into halves or quarters. Scoop out seeds. Place face down in a deep pan with 3/4-1 cup water. Bake at 375 for 45-60 minutes. Once cooled enough to touch, scrape out of skin with a fork. This recipe calls for 1 cup of squash. Set aside the rest for later recipes.

Add butter, garlic and pepper. Stir well.

Cook/heat up green beans in a small pot with water and garlic.

Cook pasta according to directions.

Stir everything together and add balsamic vinegar.

Balsamic Tuna Primavera

1 Serving (includes 3 servings of vegetables)

Olive Oil

Onion

Red Bell Pepper

Tomato

1 Can of Tuna

Basil

Black pepper

Pasta of your choice

Balsamic Vinegar

Parmesan cheese (optional)

Cook pasta according to directions. Set aside.

Sauté vegetables in small amount of olive oil. Add tuna, balsamic vinegar, basil and pepper.

Stir everything together. Top with parmesan cheese if desired.