Ellen
1/22/2014
7:38:35 PM | Hello all,
Well I was snowed in without a lot of groceries today so I decided to have a clean out my fridge day.
Yesterday I made a huge pot of sauce to use over brown rice pasta or later to use as a base for vegetarian chili.
I had a bag of CSA veggies I was ignoring, and today I took turnips, radishes, onions, garlic, Jerusalem artichokes (never tried these before), beets, carrots, and green pepper. I cubed everything, coated these with olive oil and spices, and roasted for 45 minutes at 400 degrees. I ate this with some cooked quinoa. Really delicious.
Then I found this recipe online for Caribbean Black Bean soup. I didn't have all the ingredients but it still came out great.
1 tablespoon olive oil
2 cups chopped red onion (1 onion)
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons finely chopped jalapeño pepper (2 peppers)
1 whole garlic head, peeled and minced
1/4 cup no-salt-added tomato paste
4 cups organic vegetable broth, divided
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/8 teaspoon salt
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1/2 cup coconut milk
1/2 cup chopped fresh cilantro
2 limes, quartered
Directions: Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and broth. Add next 6 ingredients (through black beans). Cover and cook for about an hour. Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.
The great thing with these recipes is that I will have leftovers to eat all week.
Stay well,
Ellen |
