February General Meeting Sponsored by Health & Wellness

 Ingredients 

2 tbl butter

1 celery stalk sliced

1/4 onion in quarters

2 carrots sliced

1 clove garlic chopped

1 golden zucchini sliced ( if you use green zucchini peel it first )

2 tomatoes peeled and seeded or ( 1 can Heinz fire roasted tomatoes )

2 cups chicken or vegetable stock , I use low sodium pacific brand or trader joes

1 can low salt cannelini bean

1 tsp basil

salt and pepper to taste

dash red pepper flakes

dash balsamic vinegar

1/2 cup fat free evap milk or milk or cream

dash parmesan

 Instructions  

Melt butter in large soup pot.  Cook all vegetables for 10 minutes stirring frequently.

Add stock and season with all  spices bring to boil.  Add drained washed beans.  Reduce heat. Simmer 1 hour.  Puree in blender until creamy.  Put back in saucepan and add milk and parm cheese.  Simmer 2 minutes. 

Ingredients

1 cup pearled farro

1/2 cup raw peptitas

4 ears fresh yellow corn shucked

1 Tbl  EVOO for corn

salt and pepper

8 oz package mozzerella cheese, cubed 

3 scallions chopped

2 Tbl minced fresh parsley

2 Tbl minced fresh basil

2 Tsp minced fresh mint

2 Tbl white vinegar or white balsamic viniegar

1/4 cup EVOO

 Instructions 

Cook the farro according to package directions and set aside.  In a skillet add pepitas stirring until lightly toasted. Position the oven rack in the top position and set the broiler to high . Place the corn on a baking sheet and rub with 1 TBl. EVOO, sprinkle with salt and pepper. Broil  the corn turning every 5 minutes until charred on both sides. Cool ears and remove the kernels. .Place the farro, peptitas,  corn kernels and the remaining ingredients in  a large bowl and season with pepper and salt to taste. Serves 4 - 6

Serves 6-8

Ingredients

1lb. dried Great Northern beans, soaked overnight if possible, drained & rinsed

3 carrots, diced (about 1 1/2 cups)

2 stalks celery, diced (about 1 cup) 

1 onion, diced (about 1 1/2 cups)

3 cloves garlic, minced

1/2 tsp dried sage

1/4 tsp rosemary & thyme

4c vegetable 

2c water

salt and pepper to taste

Instructions

Soak beans in water at least 4-12 hours, or overnight. Drain and rinse beans in a colander.

Place soaked beans, carrots, celery, onion, garlic, sage, thyme, and rosemary in the slow cooker.

Cover with broth and water.

Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you’ve soaked them beforehand, but the longer it cooks, the creamier the soup gets). Add salt & pepper to taste.

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Freshly ground black pepper

Chopped parsley

Toasted pepitas

Crusty bread

 Instructions  

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of

fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to

soften, stirring occasionally, for 8 to 10 minutes.

2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until

fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer.

Cook until the squash is tender, 20 to 30 minutes.

3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and

blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.

Season to taste and serve with parsley, pepitas, and crusty bread.

8 SERVINGS prep time: 15 MINUTES

cook time: 1 HOUR 20 MINUTES

 Ingredients 

1 cup diced onion

1 cup diced celery

1 T olive oil

3 cups diced sweet potato, cut in pieces about 1/2 inch (see notes)

2 tsp. dried oregano (see notes)

2 tsp. ground cumin

1 tsp. ground chile powder (New Mexico chile powder preferred)

1/2 tsp. dried sage

5 cups turkey stock (see notes)

two 15 oz. cans black beans

2 cups diced leftover turkey

4 oz. can diced green chiles

1/4 cup fresh squeezed lime juice (I used my fresh-frozen lime juice)

salt, fresh ground black pepper to taste

 Instructions  

1. Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes.

2. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and

cook about 40 minutes, stirring a few times.

3. Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer

soup 15 minutes more.

4. Add diced turkey and green chiles and simmer about 15 minutes more.

5. Stir in fresh lime juice, season with salt and pepper as desired, and cook 5 minutes more.

6. Serve hot, with additional fresh lime to squeeze into soup if desired.

Ingredients 

1.5 to 2 cups spinach (palak) I used lots more

1/4 cup chopped onions

2-3 garlic cloves finely chopped

1/4 tsp cumin (more)

1 tej patta (Indian bay leaf)

2 cups water

1 Tbsp olive oil or butter

Salt and pepper

Grated cheese or paneer to garnish

 Instructions  :

1. Rinse spinach well. Chop

2. Heat oil and fry bay leaf for a few seconds

3. Add garlic and brown

4. Add onions and sauté til soft

5. Add spinach, salt and pepper

6. Add flour and water, stir well

7. Bring to boil then simmer 5 minutes

8. Add cumin

9. Let cool. Take bay leaf out. Blend til smoothe

10. Check seasoning. Add water if necessary. Reheat. Garnish.