Posted by Judy (a friend of the blog) on February 1, 2013
2 eggplant, 1/4 inch slices
4 zucchini, 1/4 inch slices lengthwise
1 medium onion, medium mince
4 carrots, small mince
2 bell pepper, medium mince
1 large bag of kale, steamed
1/2 head of garlic, roasted
Fresh basil, sliced thinly
2 tsp. dried oregano
2 tsp. dried basil
Nutmeg to grate on zucchini
1 jar of spaghetti sauce, your choice, or homemade
1 box no cook lasagna noodles
2 T butter
2 T flour
1 cup milk
1 1/2 cups shredded Parmesan
8 oz grated smoked cheddar cheese
Place eggplant slices on paper towel and salt. Let set, turn over, salt again and then pat dry. Season eggplant and zucchini with salt, pepper and nutmeg. Bake on cookie sheets in single layer for 10 minutes a side. Set aside. Sauté carrot, onion, bell pepper and 1 tsp. oregano and basil on medium heat in 2 T of olive oil until tender and translucent. Melt butter in small saucepan, add flour, and cook about 3 minutes. Add milk and smashed garlic and whisk until smooth and creamy. Add 1/2 cup Parmesan and all of the cheddar cheese and stir until melted. Put a layer of spaghetti sauce in bottom of 9 x 13 cake pan lined with aluminum foil and oiled. Layer noodles, sautéed vegetables, noodles, fresh basil, spaghetti sauce, remaining Parmesan cheese, remaining vegetables. Pour cheese sauce over entire top. Bake at 350 degrees for 35 minutes covered with foil, then remove for last 10 minutes, raise temperature to 400 degrees to brown top. Remove from oven and let set 15 minutes before slicing.
I don’t usually freeze anything, but this recipe held up pretty good in the freezer when I couldn’t eat it all.
1 1/2 cups frozen shelled edamame, boiled in salted water for about 4-5 minutes
1 TB olive oil
2 TB Thai sweet chile sauce
1 tsp. finely minced garlic
Put all ingredients in a cuisinart or blender and blend together until it resembles the consistency of chunky peanut butter. If you feel it needs to be less stiff, you can a littlge water. Spread on crackers and enjoy!
Posted by Jennifer (the student) on January 29, 2013
This is a recipe from a gym friend and she makes a huge pot of soup at least once a month. She claims the soup is a cure all. This recipe is very forgiving, I usually clean out my pantry when I make this and I use what ever I have on hand. Also, this soup freezes well.
3-4 Vidalia onions, chopped
2 tsp Olive Oil
8 cups fat free chicken or vegetable stock
8-16 cups water1/2 cup barley
¾ cup lentils
4-5 16 oz cans of beans (white, garbanzo, black, cannelli, etc)
16 oz can red kidney beans
6 oz tomato paste
26-28 oz cans Italian Tomatoes, pureed style
26-28 oz can chopped tomatoes
3 carrots, chopped
2 stalks of celery, chopped
3-4 zucchini, chopped
1 green bell pepper, chopped
½ of a head of white cabbage
3 ears of fresh corn, cut off the cobs
16 oz bag of frozen peas
16 oz frozen spinach
½ whole-wheat pasta (small size like alphabet or orzo)
½ cup fresh parsley, chopped
½ cup cilantro, chopped
2 TBSP cumin
1 TBSP oregano (or another spice you like)
salt and pepper, to taste
In large stockpot, sautéed onions in olive oil until translucent.
Pour stock into stockpot and add 8 cups of water (add additional water as needed through the cooking process)
Add barley and lentils to the stockpot and cook for 30 to 45 minutes.
Add beans, tomato paste, pureed tomatoes, chopped tomatoes, carrots, celery, zucchini, bell pepper and cabbage and cook for 30 to 45 minutes.
Add corn, peas, spinach, pasta, parsley, cilantro, cumin, oregano, salt and pepper and cook for at least 30 minutes.