Taco Soup w/ Quinoa

Lent 2019

Taco Soup w/ Quinoa

Taco Soup w/ Quinoa Submitted by Matt Jones Ingredients: 2 lbs ground sirloin or venison, browned and drained OR 2 cups cooked & drained Quinoa 1 package taco seasoning 2 pkgs ranch dressing mix 1 can pinto beans 1 can navy beans 1 can black beans, rinsed 1 small can corn, drained 2 cans rotel tomatoes 1 small can chopped green chilis Instructions: For am prep in a crock pot, pour […]

February 26, 2019

Lent 2019

Oven Toasted Ceci

Oven Toasted Ceci Submitted by Sandi J Ceci, also known as garbanzo or chickpeas, are a versatile and delicious bean. The key ingredient for falafel, they can also be used to jazz up your salads in place of traditional croutons, or just serve as a tasty snack. Ingredients: 1 can chickpeas, rinsed & drained 2 tsp extra virgin olive oil Salt Optional toppings: Sirachia or your favorite hot sauce Za’atar […]

February 25, 2019

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Winter Toast w/ Topping Options

Winter Toast w/ Topping Options Submitted by Sandi J. Originally from Cardamom & Tea – Assyrian inspired recipes. Six recipes that will make you the toast of the home. Tahini + Banana + Cardamom + Honey * Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle with a very, very small pinch of cardamom, and (optionally) top with a little more honey and/or […]

February 21, 2019 1

Lent 2019

Shakshuka

Shakshuka Submitted by Sandi J Shakshuka or Beata't tdamata is the Assyrian name for shakshuka, a delicious North African and Levantine dish that many Americans know about through Yotam Ottolenghi and Sami Tamimi. There are many different ways to make eggs and tomatoes, bur according to Tamimi, the crucial factor is that you cook the eggs in the tomatoes instead of frying them on the side. But everything else varies from […]

February 21, 2019 13

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Red Lentil Soup

Red Lentil Soup Submitted by Sandi J Ingredients: 3 tablespoons olive oil (divided into 2 and 1) 1 medium onion, small diced 2 large carrots, small diced 3 cloves garlic, crushed through a press or finely minced 2 teaspoons ground coriander * 1 tablespoon turmeric * 2 teaspoons ground cumin * 1 1/2 teaspoons ground fenugreek * 1 1/2 cups red lentils, sorted and rinsed 2 quarts stock (chicken or vegetable) […]

February 21, 2019 4

Lent 2019

Kale & Brussels Sprout Salad

Kale & Brussel Sprout Salad Submitted by Sandi J Take a break from your usual salad and try out this delightful option that even stays good for the next day. Substitute your favorite stone ground mustard for the thin Dijon and this will really pack a punch. Use half the amount of cheese and add more if desired once mixed, or omit for a dairy-free salad. When tree nuts are […]

February 21, 2019

Lent 2019

Cuban Black Beans

Cuban Black Beans Submitted by Ryan J Black beans are a staple food in Cuban cuisine. Traditionally, the dried beans are soaked overnight and cooked for a couple of hours. This recipe recreates the beans my grandmother made for me as a child, in a fraction of the time. My grandmother, who came to the U.S. from Cuba in the 1950s, wouldn’t serve the black beans until the day after […]

February 20, 2019 3

Latest

Armenian Potato Salad

Armenian Potato Salad Submitted by Sandi J. This homemade recipe was an attempt to recreate a delicious dish from Seta's Cafe in Belmont, MA. The salad is fragrant from the lemon and packed with flavor. Add some red pepper flakes for a little heat. Ingredients: 5lb Potatoes, Yukon gold or new medium red onion, diced green onion/scallions Lg red pepper - diced Lg greep pepper - diced 2-3 lemons, juiced […]

February 20, 2019 1

Lent 2019

Meatless Spaghetti

Meatless Spaghetti Submitted by Jeff & Brenda Korson Ingredients: Olive Oil 8oz can tomato sauce 1 whole green bell pepper chopped 1 tsp salt ½ Tbsp chopped garlic 1 Tbsp dry oregano 3 Tbsp chill powder 3 Tbsp hot sauce 1 12oz can crushed peeled tomatoes 2 Tbsp sugar (Add water as need to obtain the consistency you want) Instructions: Use big frying pan, pour thin layer of olive oil […]

February 19, 2019 1