Chickpea Salad

  • 1/4 C chopped parsley
  • 3 T chopped onion
  • 1 large clove garlic, crushed
  • 1/4 C lemon juice
  • 1/8 t cayenne
  • 1/2 t salt
  • 1/4 C bean liquid from the can (below)
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 1/2 C diced zucchini or yellow squash

Whisk together everything but the chickpeas and squash.  Stir in the chickpeas and squash.  Refrigerate and marinate at least a few hours.  (Actually better after days of blending.)

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Four-Bean Supreme

  • 2 cans (15 oz.) red beans, drained and rinsed
  • 2 cans (15 oz.) great northern beans, drained and rinsed
  • 2 cans (15 oz.) black beans, undrained
  • 1 can (28 oz.) Bush’s Vegetarian Baked Beans, undrained
  • 1 large sweet onion, chopped
  • 2 t salt
  • 2 t lemon juice
  • 1/2 t each dried basil, dried oregano, ground cumin, garlic powder, and pepper

Saute onion in a large pot with a little olive oil, then add the remaining ingredients.  Stir, heat through and serve over rice.

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Chili with Beans and Peas

  • 3 (16 oz) cans Great Northern Beans, rinsed and drained
  • 3 (16 oz) cans pinto beans, rinsed and drained
  • 3 (15 oz) cans diced tomatoes
  • 1 large sweet onion, chopped
  • 3 C frozen peas
  • 9 oz tomato paste
  • 1 T chili powder
  • 1 T dry mustard
  • 2 t ground cumin
  • 1 1/2 t dried oregano leaves

Combine all ingredients in slow cooker.  Cover and cook on low 4 to 5 hours.

Serve with Natural Tostitos

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Spinach-Zucchini Lasagna

  • 12 oz lasagna noodles
  • 3 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 3 medium zucchini, thinly sliced
  • 1 large green or red pepper, thinly sliced
  • 48 oz spaghetti sauce
  • 3 eggs, slightly beaten
  • 24 oz small curd cottage cheese
  • 9 oz. fresh spinach (or 6 cups packed)
  • 12 oz shredded cheese of your choice

Cook noodles following package directions, soaking in water till ready to use.  Meanwhile, in large skillet saute onion and garlic in oil on medium-high.  Add zucchini and pepper.  Cook on medium heat until tender.  Stir in spaghetti sauce; lower to simmer for 5 minutes.  Set aside.  In bowl, mix together eggs and cottage cheese.  Oil bottom of 2 (13″ x 9″) glass baking dishes.  Start layering lasagna with a little sauce on bottom, then half the noodles, half the cottage cheese, half the spinach, half the sauce mix, and half the cheese.  Repeat.  Bake at 350 degrees for 45 minutes.  Serves 10

This is a time consuming recipe; great to make ahead and bake later.  A side fruit and fresh bread is all that’s needed to complete the meal.

(slightly adapted from The Maximum Energy Cookbook)

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Mediterranean Chickpea Stew

  • 4 T olive oil, divided
  • 1 large sweet onion, chopped
  • 5 large cloves garlic, minced
  • 2 (28 oz) cans diced tomatoes
  • 4 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
  • 4 cups (3 oz) baby spinach leaves
  • 1 t salt
  • 3 T lemon juice
  • couscous

Heat 3 T olive oil over medium-high heat about 2 minutes; add onion, stirring occasionally for 2 minutes; add garlic for another minute.  Add tomatoes and chickpeas.  Bring to a boil; reduce heat and simmer 10 minutes, or until flavors blend and chickpeas are tender.  Stir in spinach in handfuls until wilted.  Remove from heat.  Add salt, lemon juice, and 1 T olive oil.  Stir to combine and serve over couscous.

(Adapted from a health magazine which gave these tips:  May serve with pita triangles or over rice.  May substitute frozen spinach.  This dish is even better when allowed to sit overnight.)

Note for Bev: Serve with sides to feed 12

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Stormy Beans

  • 2 (15 oz.) cans black beans
  • 1 (15 oz.) can great northern beans, drained
  • 1 (15 oz.) can red beans, drained
  • 1 (15 oz.) can organic corn (or 2 C frozen)
  • 1 (10 oz.) can Ro-tel diced tomatoes with green chilies, undrained
  • sweet onion, chopped
  • shredded cheese
  • sour cream
  • rice

In a pot, saute onion in a small amount of olive oil, then add beans, corn, and tomatoes.  Simmer and serve with rice, topping with shredded cheese/sour cream/salsa.

(Betty Jo got this recipe from her friend Stormy.)

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Brad’s Tortellini and Spinach Soup

  • 2 pkgs. 10 oz. frozen chopped spinach
  • 3 1/2 C water
  • 3 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, crushed
  • 56 oz. chicken broth
  • 2 cans (15 oz.) diced tomatoes
  • 18 oz. tortellini
  • 1/3 C grated Parmesan cheese
  • 1/2 t salt
  • 1/4 t pepper
  • 2 eggs
  • couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

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Chickpea Stew

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  • 1/4 C olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, crushed
  • 1 T ground cumin
  • 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
  • 3 (15 oz) cans diced tomatoes
  • thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
  • 1 T lemon juice
  • 1 T honey
  • 42 oz. chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • parsley (1/2  c chopped flat leaf or 3 T dried leaves)
  • couscous

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

I have already tripled this recipe, which I found in the St. Petersburg Times years ago.

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Veggie Pizzas

  • 3 pizza crusts, baked
  • 2 T Dry Ranch Dressing Mix (see recipe under “Dressings”)
  • 8 oz cream cheese spread
  • 1/2 C mayonnaise
  • 8 oz your favorite cheese, shredded
  • various vegetable toppings, sliced (carrots, celery, peppers, cucumber, tomatoes)

Using a mixer, combine Dry Ranch Dressing Mix, cream cheese spread, and mayonnaise.  Spread on baked crusts.  Top with cheese and vegetables.  (My little ones prefer creamy peanut butter on the crust, topped with carrots.)

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