Category Archives: Uncategorized

Mediterranean Vegetable Bean Soup

This is a great recipe from the LCBO’s Food and Drink Autumn 2011 issue, I have made it many times and I am afraid that if I don’t put it up here, I may lose the magazine and the recipe.

So here it is…

3 lbs chopped plum tomatoes, about 12, (I use frozen sometimes, or just a bottle of pureed tomatoes)

2 red peppers chopped

1 eggplant (1lb) cut into 1cm cubes (I don’t peel, but the recipe says to)

1 large onion, coarsely chopped

salt and fresh pepper

6 cloves garlic, peeled

1 tbsp fresh oregano

2 tsp fresh thyme or 1/2tsp dried

1/2-1 tsp fresh rosemary

4 cups water

2 cups navy or white kidney beans cooked (I think chickpeas would also work here)

1/2 cup feta cheese to crumble on top (skip if going vegan)

 

1. preheat oven to 425F

2. combine chopped veggies, drizzle with olive oil and 1tsp salt and pepper toss, evenly divide out on parchment lined sheets and roast, switching halfway for about 45min

3.  put roasted veggies and water in a pot with fresh herbs, boil and reduce to simmer for 10min

4.  using immersion blender puree the soup till it reaches the consistency that you like, the recipe says to transfer 3cups to blend, and then add the rest back to leave it a bit chunky, I like it all pureed.

5. garnish bowls with feta if using!

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Meal Plan September 26-October 2, 2011

This week’s meal plan, including a little birthday party at the end of the week.  I am making  a chocolate cake with Dolphins coming out of it, we have passed the princess stage, and this party is an under water celebration.  To make this happen I am thinking of projecting a video of planet earth oceans onto the basement ceiling, we’ll see how that turns out.  Anyways, onto our meal plan….
Monday
Lunch:  cruduites and hummus and leftovers
Dinner:  Meatless monday Pinto Bean and Rice Buritos (from Real Simple)

Tuesday:
Lunch:  cheese and crackers and veggies and dip
Dinner:  Sweet Potato, Black Bean and Chicken Quesadillas

Wednesday
Lunch:  grilled cheese sandwiches (mine will be with tomato and pesto on rye bread)
Dinner:  chicken enchiladas (not assembled, but rather like a soft taco)

Thursday
Lunch:  leftover quesadilas
Dinner: sweet potato, spinach and egg hash

Friday
Lunch: tuna melts
Dinner:  Out for dinner, yippeee

Saturday
Lunch:  Pizza (to accompany the underwater themed birthday party)
Dinner:  Prime Rib Roast on the BBQ, fingerling potatoes, steamed broccoli

Sunday
Brunch:  french toast and this little gem sounds yummy – Baklava French Toast (from Closet cooking)
Dinner:  take out chinease to visti gramma, rescheduled from last week!


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