Middle Eastern Egg Noodles with Squash, Yogurt and Almonds

Oh wow. This is delicious! Super simple, and very healthy for you as well. It makes a lot and is great left over. Try it, love it!

3/4 C. plain non-fat yogurt
1 large clove garlic, minced
1/8 tsp. salt
1 tsp. dried mint

1 Tbsp. EVOO
1 1/2 C. chopped onion
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. ground cinnamon
1/2 tsp. black pepper
1 (28 oz.) can crushed tomatoes
1/2 C. water
4 C. (1 lb.) 1/2-in. cubed butternut squash
8 oz. whole wheat egg noodles
2/3 C. coarsely chopped almonds

*Combine the yogurt, garlic, salt and mint. Refrigerate until ready to use.
*Saute onions in the olive oil until translucent. Add the spices and simmer 30 seconds.
*Add crushed tomatoes, water and squash. Simmer for 15 minutes, or until squash is tender.
*Cook noodles according to directions.

*Serve noodles topped with tomato sauce mixture, and top with the yogurt mixture and almonds. Enjoy!

Easy Asparagus

This is the easiest recipe for asparagus ever (besides eating it completely raw). It is simple, but was a huge hit!

1 lb. bunch of asparagus
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. extra virgin olive oil
1 tsp. lemon zest (or a splash of lemon juice, like I used)
dash of freshly ground pepper and a pinch of sea salt

*Wash and cut bottoms off of the asparagus. Cut into 1 inch pieces, diagonally.
*Bring water to a rolling boil. Add asparagus and boil for 2 minutes.
*Drain.
*Toss other ingredients with the asparagus, sprinkling Parmesan on last.
*Serve warm or at room temperature.

Curried Tofu with Fruit and Quinoa

This is one of our favorite recipes! It may look a little strange (especially the part about the yogurt) but I challenge you to try it. People have been apprehensive about trying it, but once they do, a recipe is always requested. It's rather simple, very nutritious, and just fun to eat. Enjoy! (Note bene: This makes only enough for 2 people, so if you want leftovers or are feeding more, double/triple the recipe.)



Curried Tofu with Fruit and Quinoa (from "New Vegetarian Cuisine" by Linda Rosensweig)

1 C. water
1/2 C. quinoa, rinsed and drained
2 tsp. coconut oil
1/2 C. diced red onion
6 oz. extra firm tofu, well drained and squeezed btw. paper towels
1 small McIntosh apple, thinly sliced
1/4 C. coarsely chopped dried apricots
2 Tbsp. chopped raw almonds
3/4 tsp. curry powder
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. freshly ground black pepper
PLAIN non-fat yogurt (not vanilla!)

- Prepare the quinoa: bring water to a boil, then add quinoa. Cover and simmer on medium low heat for 20 to 25 mins., or until water is absorbed. Set aside.
- Chop onion, apricots and almonds and prepare tofu.
- Add the coconut oil to the pan with the tofu and onions. Brown the tofu, and then add the apple, apricots and almonds along with the spices.
- Add in the quinoa and keep warm until apple has softened.
- Serve with a dollop of nonfat yogurt on top.
- Enjoy!

Curried spinach pea soup

(another green soup!)

There are only four main ingredients in this vivid chartreuse soup: spinach, peas, potatoes and onions- and then a long list of curry spices. The enticing fragrance loosed in the kitchen as the soup cooks is part of its appeal. So is the color. Feel free to play with the amounts of ginger, cayenne, and lemon juice to shift the emphasis

Serves 6-8

Preparation time: 15 minutes

Cooking time: 45 minutes

5 cups water

2 teaspoons salt

4 cups diced potatoes

8 garlic cloves, peeled and left whole

1 tablespoon vegetable oil

4 cups chopped onions

1 1/2 tablespoons grated fresh ginger root

(I used minced ginger from a jar)

1 1/2 teaspoons turmeric

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/8 teaspoon cayenne, (this determines the heat)

1/4 teaspoon ground black pepper

1 1/2 tablespoons lemon juice

3 cups frozen green peas

4 cups packed fresh spinach, rinsed and large stems removed

14 oz can coconut milk

Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, in a large saucepan, warm the oil. Add the onions and saute on medium heat, stirring frequently, until translucent, about 10 minutes. (while waiting for the onions I measured all the spices into one small bowl) Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sauteed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.

Transfer the onion mixture to the pot of undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, puree the soup in batches until smooth and creamy. Reheat gently. Serve with Cilantro, if desired. (If you own a hand blender you can put the wand straight into your soup pot and blend it all at once)

Torta de Risotto

I've made this once before and forgot about it - how could I?! It's delicious!! You can even make it ahead of time and keep it in the fridge, or freeze it. (It is a little time consuming, so think ahead - but I promise it's worth it.) Plus, you can add anything you like as the "surprise" in the middle. Yum!

Torta de Risotto

- 1 med. zucchini, cut lengthwise into 1/4-inch slices
- 1/3 C. EVOO
- 3 garlic cloves, chopped
- 16 oz. can plum tomatoes (or fresh!)
- 1/2 tsp. balsamic vinegar
- 1 tsp. dark brown sugar
- 2 handfuls fresh basil, leaves torn & coarsely chopped
- 1 C. arborio risotto rice
- 4 oz. mozzarella cheese, cut into 1/2 in. cubes
- 4 oz. Fontina (or other mature, hard cheese), cut into 1/4 in. cubes
- 2/3 C. freshly grated Parmesan cheese
- 1/4 C. toasted whole-wheat bread crumbs
- sea salt and freshly ground black pepper
- 9 x 5 x 3-inch loaf pan, lightly oiled

*Alternative suggestions for zucchini: eggplant, peppers, asparagus

DIRECTIONS:

- Grill/roast zucchini strips that have been brushed with 2 Tbsp. EVOO and sea salt/pepper.
- Add rest of oil to pan, and saute garlic until fragrant. Add the tomatoes, vinegar, sugar, salt, and pepper. Simmer 10 minutes or until sauce has thickened slightly. Stir in the basil.
- Add the rice to a saucepan of boiling, salted water (no need to measure water). Bring back to a boil, then reduce and simmer until the rice is tender but al dente, about 10 minutes. Drain.
- Add rice to tomato sauce and mix well. Stir in the cheeses.
- Sprinkle 2 Tbsp. of the breadcrumbs into the prepared loaf pan and coat sides. Spoon in half the rice mixture and smooth flat. Add the zucchini in a single layer, then top with remaining rice. Smooth flat, pressing down firmly. Sprinkle with remaining bread crumbs. (Torta may now be refrigerated for later, if desired.)
- Bake in a preheated oven at 425-degrees for 30-40 minutes or until golden and bubbling around edges. Let stand for 10 minutes, and run a bladed, sharp knife around edges, then turn onto a board or platter. Lift off the pan.
- Cut the torta into slices and serve with a mixed green salad, and enjoy!

Vegetarian Chili

I made this up last weekend, and it was a smash hit! I'll try to remember the best I can, as I just threw things in a pot... but it was quite good! And it uses the taco seasoning that is posted below.

Vegetarian Chili

- 1 can each beans: black, pinto, kidney
- 1 can no salt added diced tomatoes
- 1 6-oz. can tomato sauce
- 1 can tomato paste (and 2 cans of water, using this can)
- 1 each green and red peppers, chopped
- 1 onion, chopped
- 2 large cloves garlic, minced
- 2 large carrots, finely grated
- 3 Roma tomatoes, chopped
- 2 tsp. black pepper
- 1 tsp. sea salt
- 2 1/2 Tbsp. taco seasoning
- 1 tsp. oregano
- 1 Tbsp. chili powder
- 2 Tbsp. extra virgin olive oil (EVOO)

- Saute onion and garlic with EVOO in large pot.
- Add the rest of the ingredients.
- Simmer for 30 mins. to an hour.
- Taste test for flavors - add more of whatever you'd like!
- Top with cheese and serve with chips or cornbread.

*Can also be thrown in a crockpot and simmered for the day.
*Freeze extras!