10 Bean Soup Recipe

http://www.recipezaar.com/10-Bean-Soup-348965

SERVES 10-12 , 1 pot

Ingredients:
2 cups 10 bean soup mix, dry
2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 (14 1/2 ounce) can vegetable broth
3 cups water
1 (14 1/2 ounce) can diced tomatoes (with liquid)
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2-3 garlic cloves, minced
1 cup frozen green bean
1 cup frozen corn

Directions
1.Soak beans in water overnight. Drain the beans the next morning or afternoon.

2.In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.

3.Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.

4.Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.

5.Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.

6.Prep time is soaking beans overnight and chopping vegetables.

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Revisions: I didn't have green beans, so I omitted those. I did add ham chunks (or a ham hock would be better since you have the bone and the gelatin from the bones give a better, heartier flavor) and next time I think I'm going to add potatoes too. Also, it was ready after about an hour and half. So keep an eye on it and taste it every now and then.

Pros:

• Dried beans are SUPER cheap. 2 cups (about a lb) of the 10 bean dry soup mix was about $1.50 at Sprouts.
• It makes a lot of soup and the more veggies and stuff you add to it, the more it makes (obviously). This is a great recipe for cleaning out your vegetable bin. Throw whatever you want in!
• Very nutritous. Check out the link above, scroll down and you'll see a nutrition label on the left. FYI -- that's without the ham.
• The Chicken and Veggie broth made everything really flavorful. Better than just using water.

Cons:

• I felt like something was "missing". Not sure exactly what, though. Maybe potatoes will help or if I made it with a ham bone next time-- maybe that'll give it a rounder flavor. It was good and very filling... but I don't know... It just felt like it lacked a little something.
• I like my veggies with more texture. Since these veggies cooked for so long, they lost their crunch. Next time, I will add the veggies about 20 minutes before serving.
• More of a stew then a soup. Which I actually really liked. But just FYI for someone who is looking for an actual soupy-soup. This is much heartier. Not a lot of broth. I would call it a "Stoup" (thank you Racheal Ray). If you want it to be more soupy, take a hand held blender to it for a second or two.

Ratatouille Pizza

http://shine.yahoo.com/channel/food/recipes/ratatouille-pizza-535289/

This looks oh-so good!

ingredients

1 small eggplant (about 3/4 pound)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 16-ounce package Boboli (12-inch Italian bread shell)
2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced (2 cups)
1 small yellow summer squash, thinly sliced (2 cups)
1/2 cup crumbled feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded mozzarella cheese (2 ounces)

directions

Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.

In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.

Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.

Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through. Makes 12 appetizer servings.

5 Ingredient Meal: Tortellini Soup

From Rachael Ray
http://rachaelray.com/recipe.php?recipe_id=3186


Easy, quick and good for a chilly winter day. FYI - if you don't cook wiht Spinach much, just know that it wilts down A LOT -- so put in more than you think you'll need. Or.... you can always add more in later, I suppose! Also, don't underestimate the power of lemon zest! The acidity adds just the perfect touch to this soup!

Ingredients:

•1 quart chicken stock
•1 bag tortellini (16 ounces), dried or fresh
•1 bunch spinach
•Zest of 1 lemon
•Freshly grated Parmigiano-Reggiano cheese

Directions
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese

Pastina with Peas and Carrots

Made this for lunch and it was pretty good! The peas and carrots gave a nice sweet flavor against the tangy cream cheese. I didn't thaw the frozen peas first and it was just fine. Also, I didn't add in the entire cup of pasta water. I slowly poured it over the cheese to help melt and merry the sauce. The sauce will thicken as it cools and sets, too. Just FYI. Try this - it's yummy! :)

Pastina with Peas and Carrots
Recipe courtesy Giada De Laurentiis

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
6 small servings.Ingredients
•1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
•2 tablespoons olive oil
•1 small onion, finely diced
•2 medium carrots, peeled and diced into 1/2-inch pieces
•1 cup low-sodium chicken stock
•1 cup frozen petite peas, thawed
•1/2 cup (4 ounces) cream cheese, at room temperature
•1/2 cup (4 ounces) mascarpone cheese, at room temperature
•Kosher salt
•2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Greek Salad

I was at the grocery store today and saw some pre-made Greek Salad at the deli counter. It looked great but was, of course, overpriced. I already had over half of the needed ingredients at home, so I grabbed what I still needed and tonight I made our own Greek Salad (and for a lot cheaper). It was ahhhh-maz-ing. Hit the spot for an evening snack and is healthy to boot!! :)

Cucumbers, Roma Tomatoes, Red Onions, Kamalta Olives -- cut them all up (however much you want of each) and mix together with salt and pepper. Squeeze over some lemon juice and red wine vinegar. Top with feta cheese.

yum yum yum! :)

5-Minute Individual Potato Gratins

Recipe courtesy Melissa d'Arabian
http://www.foodnetwork.com/recipes/5-minute-individual-potato-gratins-recipe/index.html

Ingredients
•Vegetable spray
•2 large russet potatoes, roughly peeled and thinly sliced
•1/2 cup grated Swiss cheese
•2 green onions, finely chopped
•Salt and freshly ground black pepper
•3/4 cup heavy cream


Directions
Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

Rustic Lemon-Onion Chicken

Recipe courtesy Melissa d'Arabian
http://www.foodnetwork.com/recipes/flexible-4-step-chicken-for-family-and-company--rustic-lemon-onion-chicken-recipe/index.html

Ingredients
•4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
•1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
•Salt and freshly ground black pepper
•4 tablespoons olive oil
•1/4 cup all-purpose flour
•1 red onion, thinly sliced
•1/4 cup white wine, optional
•1 cup chicken broth
•3 lemons, juiced
•1 to 2 tablespoons butter
•Spinach "bed", recipe follows

Directions
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.

Spinach "bed":

•1 bag pre-washed fresh spinach
•3 tablespoons water
•1 tablespoon butter
•1 lemon, juiced
•Salt and freshly ground black pepper
Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.