Chickpea Tomato Basil Soup from RW

1/2 diced medium onion

1 tablespoon olive oil

1 minced garlic clove

1 28-ounce can fire-roasted crushed tomatoes

1/3 cup water

1 teaspoon sugar

1/2 teaspoon salt

black pepper

1 15-ounce can drained, rinsed chickpeas

 

Loading...

Directions

1.

In a pot, saute 1/2 a diced medium onion in 1 tablespoon olive oil over medium heat till soft. Add 1 minced garlic clove; cook 30 seconds. Add one 28-ounce can fire-roasted crushed tomatoes and cup water; bring to a boil. Add 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper.

2.

If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.

Thai Noodle Salad from Vegfriend.com

What you need:

• 400g oriental noodles (thin ones, make sure you make sure they don't have eggs)
• 2 cloves garlic minced
• 1 square of ginger minced
• 4 tablespoon oil
• 1/2 teaspoon sesame oil
• 3 teaspoon lemon juice
• 6 tablespoon brown sugar
• 6 tablespoon soy sauce
• 2-3 peppers (combination of red green yellow & orange)
• 1/2 - 1 cup cashews

What you do:

1. Boil noodles in a pot of water for about 2-3 minutes (you don't want them over cooked) then drain and rinse with cold water till noodles are completely cool. Place in large bowl.
2. Cut up peppers into small chunks and put on top of noodles. Add cashews.
3. Take a small bowl and combine the rest of the ingredients alter amounts to taste. These are approx. amounts I will just add everything to taste and it comes out different every time.
4. Add to noodles and peppers by pouring in a spiral and then stir to cover all noodles This is best made a day ahead. And if you want more protein you can add tofu chunks.

RR - Basic Quiche

Ingredients

1 basic pie crust, store-bought is fine

6 eggs or 4 whole eggs and 2 egg whites

1 cup milk (any kind, but the higher fat the better)

2/3 cup half-and-half or cream

1 cup grated sharp cheese, such as Swiss, cheddar, Gruyère or crumbled feta

A pinch of grated nutmeg (optional)

A teaspoon of fresh thyme

A pinch of salt and pepper

 

Optional additions:
1 medium onion, chopped and sautéed
1 cup mushrooms, sliced and sautéed
3/4 cup cooked spinach, drained and patted dry and chopped

 

Preparation

Pre-heat the oven to 425ºF.
Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs.
Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.
Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above.
Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!

num num bars

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats (instant)
1/4 cup almond milk
1/2 cup raisins (optional.  or craisins)
1 tsp vanilla
1 tsp cinnamon

bake at 350 for 15-20 minutes.

enjoy!  (after it cools a bit)

Tabouleh

Ingredients

2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)

2 tablespoons of fresh mint, chopped

I medium onion, finely chopped

6 medium tomatoes, diced

1 tablespoon salt

1/2 teaspoon black pepper

1/2 cup bulghur, medium grade

6 tablespoons lemon juice

6 tablespoons extra virgin olive oil

Romaine lettuce or grape leaves to line serving bowl (optional)

 

Preparation

Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

The Bowl of Goodness - Runners World

1 cup cooked quinoa
1/2 bunch Tuscan kale, destemmed, torn into pieces (any kind of kale works)
1/2 avocado, cubed
1 egg
Sea salt
Ground pepper
2 tablespoons lemon juice, plus an extra splash or two
1/8 cup olive oil, plus more for drizzling
Splash of your favorite hot sauce

How to make it:
Preheat oven to 350 degrees. Toss kale with olive oil, sea salt, and pepper and place on baking sheet prior to roasting. Roast kale for 12-15 minutes, flipping at least once throughout the process. Mix 1/8 cup olive oil with lemon, sea salt, and pepper. Place quinoa into serving bowl and mix in olive oil mixture. Dress cubed avocado with a sprinkle of lemon juice, sea salt, and pepper. Place avocado on top of quinoa, and roasted kale to follow. Fry up egg over medium heat, about 3 minutes each side, season with sea salt and pepper, and place on top of kale. Splash a drop or three of your favorite hot sauce on egg. Cut into egg and let the goodness seep into the rest of the goodness.

Lemon Artichoke Rigatoni

Ingredients

2 tablespoons butter or margarine

2 cloves garlic, finely chopped

2 cups uncooked rigatoni pasta (6 oz)

2 cups vegetable broth (from 32-oz carton)

2 cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

2 cups chopped artichoke hearts

1 1/2 teaspoons grated lemon peel

1/4 cup shredded Parmesan cheese

Cooking

1 In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.

2 Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.

3 Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.

4 Stir in lemon peel. Top with cheese.