Lemony Spinach and Chickpeas with Polenta

Posted by Jennifer (the student) on January 30, 2013

lemonypolent0001

This is one of my all time favorite recipes. Something about it is so comforting.

Ingredients for the Polenta:

  • 1 cups water
  • 2 cups low-sodium vegetable broth
  • 1 cup polenta
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • sea salt, to taste

 Ingredients for the Chickpeas:

  • 1 TBSP olive oil
  • ½ onion
  • 2 cloves garlic, minced
  • 15 oz can chickpeas, rinsed and drained
  • ½ cup low-sodium vegetable broth
  • ½ tsp dried basil
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • ¼ cup water
  • fresh ground pepper, to taste

Ingredients for Spinach:

  • 1 TBSP olive oil
  • 2- 6 oz bags of spinach
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 4 tsp pine nuts, lightly toasted
  • sea salt, to taste

Instructions:

  1. In a large pot, bring water and vegetable broth to a boil and slowly stir in polenta, garlic and basil.
  2. Season polenta with sea salt and keep warm until serving.
  3. In a medium sauté pan over medium heat, add onion and olive oil and cook for about 3 minutes until onion begins to soften.
  4. Add garlic and chickpeas and cook for a few minutes.
  5. Add broth, basil and pepper and reduce heat to low and simmer for 5 minutes.
  6. Add lemon zest and lemon juice. Mix cornstarch with water and add to the pan. Turn heat to medium-low and cook until slightly thickened. Keep warm until serving.
  7. In a large sauté pan over medium heat, add olive oil and start adding spinach, little by little. Until it cooks down.
  8. Add lemon zest, lemon juice, sea salt and pine nuts and combine.
  9. Serve with a layer of polenta on the bottom, topped with spinach mixture and finish with a layer of the chickpea mixture.
  10. Enjoy!

♥ ♥

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Sweet Potato Chili

Posted by Denise (Jennifer the RD’s sister) on January 30, 2013

sweetpotatochili

Ingredients:

  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 small sweet potatoes, peeled and chopped
  • 2 medium carrots, sliced
  • 1/2 red bell pepper, chopped
  • 2 TB olive oil
  • 1 fifteen oz can black beans or kidney beans
  • 1 fifteen oz can diced tomatoes or tomato sauce
  • 1/2 cup vegetable broth
  • 1 TB chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Saute onions and garlic in olive oil for a minute or two, then add sweet potaotes, carrots, and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally for 20-25 minutes, until flavors have mingled and vegetables are cooked

 ♥ ♥

Broccoli and Sun Dried Tomato Soup

anniv party 001

Posted by Jennifer (the RD) on January 30, 2013
 

INGREDIENTS

  • 1 cup coarsely chopped steamed broccoli
  • 1  14.5 oz. can vegetable broth
  • 2 cups fat free half and half
  • 2 TB sun dried tomatoes in olive oil
  • 1 tsp. finely chopped garlic
  • 2 tsp. salt (optional)
  • 1/2 tsp. ground pepper
  • 2 TB finely chopped cilantro
  • shaved parmesan cheese for topping (optional)

Combine broth, fat free half and half, tomatoes, garlic, salt, pepper, and cilantro, and heat on medium heat until boiling.  Bring the heat down to a simmer and add the chopped broccoli, heating until the broccoli is warmed through.  Spoon out into bowls and top with parmesan cheese, if you wish.

 ♥ ♥

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Grilled Vegetarian Kabobs

 veg kabob

Posted by Kumkum, RD (friend of the blog) on January 30, 2013

INGREDIENTS

  • 12 oz package of extra firm tofu, drained
  • 1 cup quick cooking oats
  • 1 egg
  • ½ cup finely chopped onion
  • ½ cup finely chopped green onion
  • 1 tsp minced ginger
  • 1 TB minced garlic
  • 1 TB finely chopped green chili
  • ¼ cup finely chopped cilantro
  • 1 TB lemon juice
  • 1 tsp salt
  • 2 TB olive oil
  • 8 skewers

Drain additional liquid from the tofu by squeezing out the liquid, using cheese cloth.  Mash tofu well and add oatmeal and all other ingredients except oil.

Form the mixture around 8 skewers.

Heat the griddle and place the kabobs carefully on the heating surface.  Carefully turn to brown.

Serve with raw cut vegetables such as cucumber, onions, tomatoes, lemon wedges, etc.

 Yield:  8 servings

 ♥ ♥

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