http://www.justvegetablerecipes.com/inxkal.html
This website is from Stacey in the main office. It is a great resource!
Thanks, Stacey!
Chick Pea and Kale Soup
June 7, 2008 at 8:31 pm (Recipes)
Tags: chickpea, kale
Mary Gates
megates509@charter.net
I made soup with chick peas, kale, onion, garlic, sun-dried tomatoes, and some dried tortellini (from Trader Joe’s). Also added some pesto (homemade and frozen from last summer). I rarely follow a recipe, though I use them for inspiration.
Roughly:
Sautee or caramelize onions and sun-dried tomatoes. Add cooked chick peas and remaining ingredients, plus broth of your choice (or water). Simmer about 20-30 minutes. Serve with toasted whole-grain bread.
Asian Noodles
June 7, 2008 at 10:20 am (Recipes)
Tags: bok choy
From the Beatte Family:
PREP: 30 minutes
COOK: about 20 minutes
MAKES: 4 main-dish servings
1 package (about 8 ounces) soba noodles
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1/2″-wide strips
2 tablespoons soy sauce plus additional for serving
3 green onions, thinly sliced
1 large red pepper, cut lengthwise into 1/4″ wide slices
1 medium head bok choy (about 1-1/2 pounds), cut into 1/2″ wide slices
1 cup chicken broth
2 garlic cloves, crushed with garlic press
1 tablespoon grated, peeled fresh ginger (1/8 teaspoon ground )
1 tablespoon seasoned rice vinegar
2 teaspoons cornstarch
1 teaspoon sugar
1. Heat large saucepot of Water to boiling over high heat; add Soba noodles and cook as label directs. Drain noodles; rinse under cold running water and drain again. Set aside.
2. Meanwhile, in nostick 12-inch skillet,heat 1 tablespoon of oil over medium-high heat. Add chicken and 1 tablespoon of soy
sauce, and cook 5 minutes or untill chicken loses its pink color throughout, stirring often. Transfer chicken to plate.
3. Add remaining 1 tablespoon of oil to skillet; add green onions and red pepper, and cook 3 minutes, stirring often. Add bok choy and cook 3 minutes longer or until vegetables are tender-crisp.
4. Meanwhile, in 2-cup glass measuring cup, whisk together broth, garlic, ginger, vinegar, cornstarch, sugar, and remaining 1 tablespoon sou sauce.
5. Add noodles and sauce mixture to bok-choy mixture and heat to boiling; cook 1 minute, stirring to coat the noodles. Add chicken and toss just until heated thruogh. Serve with extra soy sauce if you like.
