Saturday, November 10, 2012
Tuesday, November 6, 2012
Quinoa Lentil Soup (TJs)
1 onion
2 carrots
3 celery stalks
2 cloves garlic
1 quart broth
1 Package TJs steamed lentils
1/2 c quinoa
1 c water
Finely chop celery, onion, carrots, an garlic. Sauté in olive oil until onions are translucent. Add broth and bring to boil. Add quinoa and cook until quinoa is done. Add 1c water and lentils. Return to boil. Reside heat to simmer and cook 5 minutes. Serve with Parmesan cheese.
2 carrots
3 celery stalks
2 cloves garlic
1 quart broth
1 Package TJs steamed lentils
1/2 c quinoa
1 c water
Finely chop celery, onion, carrots, an garlic. Sauté in olive oil until onions are translucent. Add broth and bring to boil. Add quinoa and cook until quinoa is done. Add 1c water and lentils. Return to boil. Reside heat to simmer and cook 5 minutes. Serve with Parmesan cheese.
Monday, November 5, 2012
Sunday, November 4, 2012
Autumn Salad
Source unknown
1 pear, sliced
2 oz pancetta, sliced
1/4 c apple cider vinegar
1 T honey
Candied pecans to taste
6 oz baby spinach
To make dressing: Cut pear in half, core and slice thinly. Saute pancetta in a little olive oil. when close to crisp add pear sliced and saute until soft. Stir in vinegar and honey.
Toss dressing with spinach and add a little olive oil if necessary. Serve topped with nuts.
1 pear, sliced
2 oz pancetta, sliced
1/4 c apple cider vinegar
1 T honey
Candied pecans to taste
6 oz baby spinach
To make dressing: Cut pear in half, core and slice thinly. Saute pancetta in a little olive oil. when close to crisp add pear sliced and saute until soft. Stir in vinegar and honey.
Toss dressing with spinach and add a little olive oil if necessary. Serve topped with nuts.
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