Tuscan White Bean and Tomato Stew

Ingredients:

1 Tbsp olive oil

2 cups diced onion

3 cloves minced garlic

1 Tbsp fresh rosemary

1 tsp each dried thyme and sage

28 oz diced tomatoes (I use 1 can salted and one can unsalted)

3 cups cooked white beans

10 oz fresh baby spinach

12 oz cooked pasta (I used a blend of leftover bags, this time was orzo and elbows)

Directions:

1. Saute onion and garlic in olive oil over medium high heat, until onions begin to brown.

2. Add herbs and saute for 1 minute.

3. Add diced tomatoes and beans and bring to a boil. Add more water if you like your soup a little thinner. Reduce heat and simmer 10 minutes.

4. Add spinach and cook until spinach wilts.

5. Stir in pasta and serve.

Ratings:

4 thumbs up - both kids and both adults.

Rosemary and Cheese Muffins

I made these last night to go with a tomato based soup. Yummy and quick.

Ingredients:
1 cup shredded Parmesan cheese
2.25 cups flour (I did half and half white and whole wheat)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
2 tsp chopped fresh rosemary
3 Tbsp pine nuts (optional)
1.75 c milk
2 Tbsp olive oil
1 egg

Directions:
1. Preheat oven to 350
2. Combine all dry ingredients (cheese-rosemary/pine nuts) and mix. Make a well in center and pour in milk, olive oil and egg.
3. Mix just until moistened. Batter will be wet and somewhat thin.
4. Spoon into 14-16 greased muffin tins and top with more shredded cheese (if desired).
5. Bake 15-20 minutes, until center springs back when lightly touched.

Peanut Ginger Noodles

Sauce:
6 Tbsp peanut butter
4 Tbsp soy sauce
1 Tbsp sugar
2-3 Tbsp warm water (add as needed for consistency)
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 tsp ginger (or use fresh)
3 cloves garlic, chopped

Noodles:
1/2 lb thin spaghetti
3/4 cup matchstick carrots
1 cup steamed broccoli
1/2 cup thinly diced red peppers

1. Put all sauce ingredients in a blender and blend until smooth.
2. Cook spaghetti, adding carrots for last 2 minutes.
3. Toss spaghetti with sauce, broccoli and red peppers.

Rating:
3/4 thumbs up (2 adult thumbs, 1 kid thumb)

Bowtie Pasta with Creamy Mushroom Sauce

I just made this (modified from Cooking Light) and everyone in my family loved it. Pretty quick too.

Ingredients
0.5-1 pound uncooked farfalle (bow tie pasta) - I used 3/4 a box
1 Tbsp butter
1 8oz pkg baby portabello mushroom, sliced
1/2 8 oz pkg sliced button mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
1 tsp salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/4 c shredded parmesan or romano cheese
2 tablespoons chopped fresh parsley


Preparation
1. Cook pasta and drain.
2. While pasta is cooking, melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, garlic, salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
3. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally.
4. Remove from heat. Add the cooked pasta, whipping cream, cheese, and parsley, tossing gently to coat

Roasted Vegetable Lasanga

I made this tonight. It took eleventy-seven hours, but it was quite good. I followed the recipe, except that I used whole grain lasagna.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640301

Mediterranean Chickpea Salad

Good on it's own or as a sandwich filling in a pita or bread.

Ingredients:
1 c whole milk Greek yogurt
2 Tb lemon juice
1/2 t cumin
1 chopped red bell pepper
1/4 c chopped onion
1/4 c chopped cilantro
3 c cooked chickpeas

Directions
1. Mix all ingredients together and chill for at least an hour.
2. Enjoy!

Black Bean Tortilla Bake

Slightly modified this recipe. I assembled it in the morning before work and then baked it when I got home. Worked out great and everyone loved it.

Ingredients

1 garlic clove, minced

1/2 c chopped onion

1/2 c chopped red or green bell pepper

1/2 c chopped green onion

1 tsp cumin

1 tsp chili powder

1 8oz can tomato sauce

2 cups black beans, rinsed (if using canned)

1/4 c cilantro

1 cup shredded cheese

8-12 corn tortillas

Directions (make ahead):

1. Saute garlic, onions, peppers, cumin and chili powder over medium heat until tender.

2. Add tomato sauce and cook 5 minutes.

3. Remove from heat and stir in beans, cilantro and salt/pepper to taste.

4. Spray a 9in square or 1 qt baking dish with cooking spray

5. Layer tortillas, filling and cheese. Repeat twice.

6. Top with cheese.

7. Cover and refrigerate.

8. When ready to bake, remove from fridge for 30 minutes and bake, covered, for 20 minutes and uncovered for 10 minutes.