Harvest spaghetti

There are a lot of variations that you can do...whatever sounds good to you!

1 onion diced
3-4 cloves garlic very thinly sliced
Bell pepper--green yellow red or orange diced
10 fresh roma tomatoes diced
1 big handful of spinach, a bunch or kale or collard greens roughly chopped
4-5 baby portobello mushrooms
1-2 T olive oil
1-2 T pizza seasoning (I use the kind you can get at Winco in the bulk section)
1/2 package of whole wheat spaghetti cooked

Heat up the olive oil then saute the garlic and onion until starting to get translucent. Then add the bell pepper and tomatoes. Stir in the pizza seasoning.  Cook until  bell pepper is starting to get al dente. Last add spinach and mushrooms and cook until greens are wilted (not long at all). By now there are a bunch of natural juices. If there isn't enough, add some canned crushed tomatoes. Last toss together the sauce with the spaghetti and enjoy!

Jeanne Call

White Chili

This is a perfect change of pace from the traditional chili recipes.  It has a milder flavor with more garlic and onions than traditional chili.  Just perfect with cornbread or tortillas or even garlic bread sticks too!

Ingredients:
1 tablespoon olive oil
1 1/2 lbs ground turkey
4oz can diced green chilies
1 medium or large onion
3 cloves minced garlic
3 cans great northern beans, drained- divided
4 cups chicken stock
2 teaspoons ground cumin
2 teaspoons oregano
1 1/2 teaspoons cayenne pepper
***1 Tablespoon Mrs. Dash Extra Spicy salt free seasoning- optional***

Directions:
In a medium stock pot, brown the ground turkey in the olive oil.  Turkey is very lean and the olive oil is necessary in order to add a bit of fat in order to keep it from sticking to the bottom of the pot.  Once the ground turkey is done, drain if necessary and return to pot.  Add the chopped onion, garlic, oregano, and cayenne pepper.  Mix well and allow to cook until the onions and garlic are tender- about 10 mins.
While the meat and the spices are cooking, take one can of great northern beans and mash it into a paste.  Smash the heck out of them and make 'em really smooth and creamy.
Add the chicken stock and smashed bean mush to the pot and stir well.  Add the remaining cans beans and bring the chili to a boil, stirring occasionally.  Once boiling, turn heat to low and allow to simmer for about 30 mins, stirring on occasion through this process.  When done, you can add some extra spices if desired (I use the Mrs Dash Extra Spicy blend- it has no salt and adds a little bit of heat to the mix.  Serve with shredded cheese of any kind and sour cream, if desired.  Enjoy!

Clint

Mediterranean Lentil Soup

This is a dish I just threw together in my pressure cooker. The measurements are just guestimates. In a pressure cooker, it only takes 15 minutes to cook the lentils. If using a pressure cooker, vegetables may need to be steamed and added after because the cooker can only be filled half way when cooking legumes.


4-5 large carrots
1/2 celery bunch
1 red onion, lightly sauteed
3 cloves garlic, sauteed with onions
1 16 oz bag of lentils
italian herb mix--to taste
1 can crushed tomatoes
1 can diced tomatoes
1 cup spaghetti sauce (whatever kind you like)
enough water to cover lentils (probably 3-4) cups
salt to taste

Cook lentils with tomatoes, and sauces and herbs ( not salt)
When lentils are almost cooked, add rest of ingredients and cook until tender. Add salt last. Salt added before the lentils are cooked can make them tough.


Jeanne Call