Lemony White Bean and Spinach Soup

 This vegetarian soup is easy to make in under 30 minutes and packed with flavor.

This recipe comes from "nourish-and-fete"

Ingredients

1 Tablespoon olive oil

1 Tablespoon butter

1/2 medium-sized onion, chopped

2 carrots, sliced

3 cloves garlic, minced

1 tsp. Italian seasoning

1/2 tsp. chopped fresh rosemary

7 cups vegetable broth

1 cup uncooked orzo

2 cups spinach, chopped

1  (15 ounce) can cannellini beans, drained and rinsed

Juice from 1/2 lemon

1 Tablespoon chopped fresh parsley or 1 - 2 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper

Instructions

Heat olive oil and butter in large pot. Add onion and carrots and saute for 5 minutes. Add garlic and Italian seasoning and rosemary and cook one minute longer.

Stir in broth and bring to boil. Add orzo and reduce heat to medium. Simmer for 7-8 minutes or until orzo is tender.

Stir in spinach and beans and allow to cook until spinach is wilted.  Turn off heat. Add lemon juice, parsley, salt and pepper.

Baked Curry Tofu

 I like to add this to a rice bowl along with streamed broccoli and grape tomatoes. This recipe comes from The Kitchen.

Ingredients

1/4 cup  ketchup

1 Tablespoon melted butter

1 Tablespoon maple syrup

1/2 tsp curry powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 block extra firm tofu, well drained and cut into 1-inch cubes

Salt and Pepper

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

In large bowl, combine ketchup, butter, maple syrup, curry powder, garlic powder and onion powder.

Add tofu and toss gently to coat each piece. Season with salt and pepper.

Arrange tofu on prepared baking sheet. Bake until tofu is nicely browned and crispy. about 30 minutes.

Serve over brown rice with steamed broccoli and grape tomatoes or diced mango.

Garden Lasagna

It's August, the local farmer's markets are full of fresh vegetables and these are the perfect ingredients for this lasagna. Once you complete the chopping, this hearty vegetarian dish comes together quickly with no-boil lasagna noodles and store bought marinara sauce.

Ingredients

2 tsp. olive oil

1 small zucchini, diced into small pieces

1 red pepper, diced into small pieces

1 small yellow squash, diced into small pieces

3 carrots, peeled and diced into small pieces

8 ounces chopped mushrooms

1 onion, diced

1 Tablespoon minced fresh garlic

1 egg

2 tsp dried parsley or 2 Tablespoons fresh parsley

3 Tablespoons fresh chopped basil

15 ounces ricotta cheese

2  cups grated mozzarella cheese

1/2 cup grated Parmesan cheese

24 ounces store-bought marinara sauce

9 no-boil lasagna noodles

Instructions

Preheat oven to 400 degree. Spray a 9x13 inch pan with cooking spray.

In large skillet, heat oil over medium-high heat. Add all the vegetables and cook until tender and lightly browned. When the vegetable are done cooking, stir  in marinara sauce,

In a separate bowl, mix together egg, parsley, basil, ricotta cheese, 1 cup mozarella cheese and 1/4 cup Parmesan.

Spread one-fourth of the vegetable mixture on the bottom of the 9x13 inch pan. Top with three no-boil noodles. Then, top with 1/3 of the ricotta mixture and another one-fourth of the vegetable mixture.

Repeat layers two  more times. Then, top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover with greased aluminum foil. 

Bake for 35 minutes. Remove foil and bake for another 5-10 minutes or until heated through,  liquid is absorbed and cheese on top is browned. Let stand at room temperature for 10 minutes before cutting.

Top with additional fresh basil, if desired.

Black Bean and Sweet Potato Enchiladas

These enchiladas are also gluten free.

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons minced garlic
2 Tablespoons fresh lime juice
2 cups cooked cubed sweet potatoes
1/3 cup crumbled goat cheese
1/2 cup roasted chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 - 1/2 teaspoon cayenne pepper
1 diced fresh jalapeno
1 Fresco pepper, diced
1/8 cup chopped fresh cilantro leaves
Salt and Pepper to taste
1 16-ounce jar salsa verde
10 - 12 corn tortillas
1 cup shredded Mexican cheese mix or Monterey Jack cheese
Sliced avocado for garnish (optional)

Instructions

Preheat oven to 350 degrees.
Lightly cover bottom of baking dish with salsa verde. Mix together black beans, minced garlic, fresh lime juice, sweet potatoes, goat cheese, green chilies, cumin, chili powder, cayenne pepper, diced jalapeno and fresco pepper and cilantro leaves. Add salt and pepper to taste.
Warm tortillas in skillet or microwave to prevent breaking while filling.
Divide filling among tortillas, wrap and place in baking dish.
Top with remaining salsa verde and shredded cheese.
Bake for 20 - 25 minutes until bubbly.
Top with sliced avocado.

Spicy Thai Peanut Noodles

Ingredients

12 ounces spaghetti

1 large red bell pepper, sliced into thin strips, about 2 inches long

1 large cucumber, peeled and seeded, sliced into thin strips, about 2 inches long

1 cup matchstick carrots

3/4 cup chopped green onions

1/2 cup chopped cilantro

1/2 cup chopped salted roasted peanuts, roughly chopped

Sesame seeds for garnish

Peanut Sauce

1/2 cup creamy peanut butter

1/4 cup warm water

3 Tablespoons soy sauce

2 Tablespoons honey

2 Tablespoon Sriracha sauce (more or less to taste)

2 Tablespoons fresh lime juice

1 1/2 Tablespoon peeled and finely minced fresh ginger

1 Tablespoon minced garlic

1 Tablespoon sesame oil

Instructions

Cook spaghetti according to manufacturer's instruction.

Prepare peanut sauce by combining all ingredients in mixing bowl and whisking together until smooth.

Drain pasta and pour into a large serving bowl. Toss with sauce and then add red pepper, cucumber, carrots, green onions, cilantro, and peanuts. Toss to combine. Sprinkle with sesame seeds.

Recipe source: Cooking Classy

Eggplant Parmesan with Fresh Mozzarella Cheese

Fresh mozzarella cheese makes anything delicious and this recipe from Simply Recipes is no exception. Note the important step of allowing the eggplant to sit for 2 hours to release moisture before cooking.



Ingredients

2 large eggplants - about 2 pounds
1 teaspoon kosher salt
1 Tablespoon olive oil
1 teaspoon minced fresh garlic
1 28-ounce can whole tomatoes
1/2 cup finely chopped fresh basil
Salt and pepper to taste

1 1/2 cups bread crumbs
1 1/4 cup grated Parmesan cheese, divided
3/4 cup flour
3 eggs, beaten (more if needed)
1/4 cup olive oil
1 pound fresh mozzarella cheese, sliced into 1/4-inch slices


Instructions

Peel and slice eggplant into 1/4 - 1/2 inch thick rounds. Lay the eggplant on a rack on top of a rimmed sheet or on several layers of paper towels. Sprinkle both sides of the eggplant rounds with salt. Allow the eggplant to sit and release moisture for 2 hours.

Heat 1 Tablespoon olive oil in saucepan and saute garlic for about one minute. Add tomatoes and their juices. Use a kitchen scissors to cut the tomatoes into a dice. Bring to a simmer, lower heat and cook, uncovered,  for 15 minutes. Add salt and pepper to taste. Add basil and remove from heat.

Combine bread crumbs with 1/4 cup of Parmesan cheese. Place in shallow bowl.  In a second shallow bowl, place the flour. In a third shallow bowl, place the beaten eggs.
Preheat oven to 425 degree. Spread 1 Tablespoon of olive  oil on each of two baking sheets.
Pat the eggplant dry with water towels.  
Working one at a time, dredge the eggplant rounds in flour, then egg, and then the bread crumb mixture. Place on prepared baking sheets. Repeat with all eggplant rounds.  Drizzle a little olive oil on the top of each prepared eggplant round.
Bake 18 - 20 minutes, turning half way through the baking time.
Remove from oven when nicely browned.  Reset oven for 350 degrees.

Spread 1/2 cup tomato sauce over the bottom of a 9x13 inch casserole dish. Place a third of the eggplant rounds in a single layer on top, covering the tomato sauce. Place half of the mozzarella cheese on top of the eggplant rounds. Sprinkle with 1/3 cup of Parmesan cheese. Place another third of the eggplant rounds over the cheese. Spread one cup of sauce over the eggplant rounds. Layer the rest of the mozzarella cheese over the sauce. Sprinkle with 1/3 cup Parmesan cheese. Add remaining eggplant in a single layer on top of the cheese. Top with remaining sauce and Parmesan cheese.

Bake uncovered at 350 degrees for 30 - 35 minutes. Allow to sit for 10 minutes before cutting to serve.

Panera Copy-Cat Broccoli Cheese Soup

The temperature  is cool day and there is a feeling of fall in the air - and there is soup on the stove!
Love this recipe adapted from "Damn Delicious".  It is quick to prepare and so yummy.
Kids love it!

Ingredients

1/4 cup unsalted butter
3 cloves garlic, minced
1 medium onion, diced
2 stalks celery, diced
1/4 cup flour
2 cups vegetable broth
2 cups milk
1/2 cup heavy cream
2 cups fresh broccoli florets, cut into small pieces
1 carrot, peeled and cut into thin slices
2 cups shredded sharp cheddar cheese
Salt and pepper to taste

Instructions

Melt butter in large stock pot or Dutch oven. Add garlic, onion and celery. Cook, stirring occasionally, until softened, about 4 - 5 minutes.
Whisk in flour and stir about one minute. Gradually, add vegetable broth, milk and cream.
Cook, stirring constantly, about 1 - 2 minutes until well combined. Stir in broccoli and carrots.
Bring to boil. Then, reduce heat and simmer until broccoli and carrots are tender - about 8 - 10 minutes.
Remove from heat and pulse with an immersion blender to only partially blend the ingredients.
Return to heat. Stir in cheese, a handful at a time, until smooth. Season with salt and pepper.

Wild Mushroom Pasta

We have a mushroom farm near us and it is my favorite place to go to buy mushrooms. They are fresh and delicious. I often get a mixed bag and it can contain all sorts of interesting varieties of mushrooms. This is a favorite meal to make with fresh mushrooms and basil from my garden.

Ingredients

3 Tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
4 ounces assorted mushrooms, cleaned and roughly chopped
3 small tomatoes, seeded and chopped
1/3 cup pine nuts
1/4 cup white wine
1 Tablespoon butter
1/4 cup fresh basil
1 teaspoon salt and pepper
Pasta of your choice - I prefer whole wheat spaghetti
Shaved Parmesan


Instructions

Cook pasta according to manufacturer's instructions.
While pasta is cooking, prepare the sauce.
Heat oil in large skillet. Cook onions and garlic until soft. Lower heat to medium. Add mushroom, tomatoes, pinenuts, wine, butter, salt and pepper.
Cook, stirring, until mushrooms are heated through and flavors blend - about 5 minutes.
Stir in basil and cook just to heat - about one minute.
Drain pasta and top with sauce. Add shaved parmesan on top.

Baked Macaroni and Cheese

Store bought packaged mac and cheese is full of salt and artificial coloring. Homemade is not difficult and a much healthier option.

Ingredients

1/2 pound elbow macaroni
3 Tablespoons butter
3 Tablespoons flour
1 Tablespoon dry mustard
3 cups milk
1/2 cup chopped onion
1/2 teaspoon paprika
1 egg
12 ounces shredded sharp cheddar cheese
1 teaspoon salt
Black pepper
Topping: 3 Tablespoons melted butter mixed with 1 cup panko bread crumbs

Instructions

Preheat oven to 350 degrees. Cook pasta al dente in large pot of salted boiling water. While pasta is cooking, in separate pot, melt butter. Whisk in flour and mustard. Stir for about 5 minutes. Stir in milk, onion and paprika. Simmer for 10 minutes. Place egg in small bowl and whisk. Add  one or two Tablespoons of hot milk mixture to the egg and whisk. Then, add egg mixture back into milk mixture, whisking. Stir in 3/4 cup of cheese until melted. Season with salt and pepper. Fold macaroni into the milk mixture and pour into a 2 quart casserole. Top with remaining cheese. Top with panko/butter mixture. Bake for 30  minutes. Remove from oven and allow to rest for 5 minutes before serving.

Morning Glory Baked Oatmeal

This is like eating carrot cake for breakfast.  I made this oatmeal ahead and stored it in the refrigerator, tightly sealed. For breakfast, I scooped out a portion and microwaved it for one minute.

This recipe was posted in the January 20, 2016 edition of  The Denver Post.

Ingredients

1 cup chopped pecans
1/4 cup shredded coconut
1 teaspoon cinnamon
1 Tablespoon brown sugar
1/2 teaspoon plus one pinch of salt
2 cups old-fashioned oats (not quick cooking or instant)
1 teaspoon baking powder
2 cups low fat milk
1/3 cup maple syrup
1 egg
2 Tablespoons canola oil
1 1/2 teaspoons vanilla
1 medium Golden Delicious apple, unpeeled, cored and cut into 1/2 inch pieces
1 cup shredded carrot
1/2 cup raisins

Instructions

Preheat oven to 375 degrees.
Grease an 8-inch pan with butter or cooking spray.
Prepare topping by combining 1/2 cup chopped pecans, 2 Tablespoons coconut, 1/4 teaspoon cinnamon, brown sugar and a pinch of salt.

In a separate bowl, combine oats, 3/4 teaspoon cinnamon, 1/2 teaspoon salt and baking powder.
In another bowl, whisk together milk, maple syrup, egg, oil and vanilla.
Pour milk mixture over oat mixture and stir to combine.
Then, stir in remaining 1/2 cup of pecans, 2 Tablespoon coconut, apple pieces, shredded carrots and raisins.
Pour into prepared pan. Top with pecan-coconut topping.
Bake 35 - 40 minutes for until golden brown and just set in the center.
Serve warm or allow to cool and store in airtight container in refrigerator for up to 4 days. Reheat by placing in 350 oven for 20 minutes or microwaving individual portions.

Roasted Tomato Soup

Once it is mid-October in Colorado, anything coming from the garden is a blessing and a treat. Our first frost could come any day now, but, so far, this year, we continue to have mild weather and a steady stream of a few remaining vegetables.
On my counter sits a bowl of tomatoes. We have made and frozen a lot of salsa this year, so I was looking to make something different. With cooler evenings, a hearty soup makes a perfect meal. I adapted this recipe from Tyler Florence on The Food Network.  I love that this recipe calls for roasting the tomatoes, onions and garlic. That step brings out the natural sweetness. Enjoy!

Ingredients

2.5 pounds fresh tomatoes
6 garlic cloves, peeled but not chopped
1 medium onion, sliced
1/3 - 1/2 cup olive oil
Salt and Pepper
1 quart chicken stock  (richer in flavor than chicken broth)
2 bay leaves
2 Tablespoon butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
2 teaspoons sugar
Red pepper flakes, optional and to taste

Instructions

Preheat oven to 450 degrees.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, onion slices and garlic cloves in a single layer on a baking tray. Drizzle with olive oil and season with salt and pepper.  Roast for 20 - 30 minutes or until caramelized and tomatoes are slightly browned.

Remove tomatoes, onions, garlic and any accumulated liquid from roasting pan and transfer to a stock pot. Add 3/4 of the chicken stock, bay leaves and butter.  Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring occasionally, until liquid has reduced by about one-third.
Remove bay leaves. Remove from heat.

Wash and dry basil leaves. Add to pot. Using an immersion blender, puree the soup until it is smooth. Return soup to low heat and add cream and sugar. Adjust the consistency with remaining chicken stock, if needed. Season to taste with salt and pepper.  Add red pepper flakes, if desired.

Serve in individual bowls, garnished with additional basil and Parmesan cheese, if desired.

Butternut Squash Soup

This soup says fall!

Ingredients

4 slices bacon
2 pounds (about 2) butternut squash
3 Tablespoons unsalted butter
2 large onions, chopped
2 small carrots, halved lengthwise and sliced thin
2 small celery stalks, thinly sliced
2 garlic cloves, minced
3/4 teaspoon salt
3 3/4 cup chicken broth
1 teaspoon curry powder
1/2 cup coconut milk
1/4 teaspoon black pepper

Instructions

Cook bacon in large heavy pot, stirring until crisp and brown. Using a slotted spoon, remove bacon to a paper towel to drain. When cool, crumble and set aside. Pour off and discard bacon fat from pan. Cut the butternut squash in half lengthwise. Scrape out the seeds. Cut in half again and peel outside layer. Cut the squash into 1 inch cubes. Melt butter in pot. Add onions, celery, carrots, garlic and salt. Cook, stirring,until onions are softened, about 10 minutes. Add the squash and broth and bring to simmer.
Partially cover and simmer until the squash are very tender, about 15 minutes. Add coconut milk and curry powder. Stir thoroughly. Puree the soup until it is smooth with an immersion blender. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon.

Soup Mesa Verde

This soup incorporates a lot of zucchini, which makes it a great recipe for early fall when the garden is still producing a lot of zucchini.  It tastes great when served barely warm, which makes it a perfect meal when the evenings are starting to get cooler.

Ingredients

2 pounds zucchini, cut into 1-inch slices
2 (10 3/4 oz) cans chicken broth
1 garlic clove,  minced
1 teaspoon curry powder
1 (8 ounce) container soft cream cheese with chives and onions

Instructions

Bring zucchini, broth and curry powder to a boil in a saucepan. Reduce heat and simmer 10 - 15 minutes or until zucchini are tender.
Remove from heat and cool slightly. Add cream cheese to pan. With immersion blender, process until soup is creamy.
Return to low heat and heat until thoroughly warmed, stirring constantly. Do not boil.  Allow soup to cool slightly and serve.

Mexican Tortilla Pizza

Great for lunch or a light meal.

Ingredients

4 large flour tortillas (10 inch diameter)
Cooking spray
1 cup medium spicy thick and chunky salsa
1 teaspoon cumin
2 Tablespoons fresh cilantro
1 can (15 ounces) black beans
1 can (4.5 ounces) green chilies, chopped
1 cup canned or frozen or fresh cooked corn kernels
1 1/2 cups shredded Mexican cheese mix

Instructions

Preheat oven to 450 degrees. Place the tortillas on two baking sheets. Spray tops of each with cooking spray. Bake for 4 minutes or until puffy.
Meanwhile, in medium sized bowl, stir together the salsa, cumin and cilantro. If the salsa has a lot of liquid in it, drain it in a sieve before using.
Drain and rinse the beans and green chilies in a colander.
 Add then to the bowl along with the corn. stir to combine.
Spoon the bean mixture on top of the tortillas, spreading in an even layer. Top each tortilla with cheese. Bake for 5 - 6 minutes or until cheese is melted and the edges are golden brown.

Zucchini Quiche

Another great use for zucchini when the garden is overflowing.

Ingredients

1 9-inch unbaked pie shell
2 Tablespoons  oil
2 cups chopped zucchini
1/2 cup chopped onions
1 garlic clove, minced

1 1/4 cup shredded mozzarella cheese
3 eggs, beaten
1 cup ricotta cheese
1/2 cup milk
1/2 teaspoon salt
Freshly ground black pepper

Instructions

Preheat oven to 350 degrees.
Bake pie shell for 10  minutes. Remove from oven and allow to cool on wire rack. Increase oven temperature to 375 degrees.
Heat oil in medium skillet over medium-high heat. Add zucchini, onion and garlic. Saute until tender, about 10 minutes. Spread evenly over pie shell. Mix 1 cup mozzarella cheese with eggs, ricotta cheese, milk, salt and pepper. Spoon over vegetables and sprinkle with remaining cheese. Bake until knife inserted in center comes out clean - about 40 minutes.

Whole Grain Pasta with Kale and Tomatoes

Ingredients

6 ounces whole grain pasta
2 Tablespoons olive oil
1 medium onion, sliced thin
1/2 red pepper, seeded and sliced thin
1/2 green pepper, seeded and sliced thin
2 cloves garlic, minced
Salt and Pepper
1 bunch kale, thick stems removed and leaves torn into bite size pieces
2 pints grape tomatoes, cut in half
1/3 cup chopped roasted almonds
1/4 cup pecorino cheese plus more for serving

Instructions

Cook pasta according to package instructions. Reserve 1/4 cup of the cooking liquid. Drain the pasta and return to the pot.

While the pasta is cooking, heat oil in large skillet over medium high heat. Add onion, red and green peppers, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until beginning to brown.
Add the kale and cook, tossing frequently, until kale is softened, about 3 - 5 minutes. Add tomatoes and cook, tossing frequently, until the tomatoes begin to soften, about 2 minutes more.
Add the kale mixture, almonds,grated pecorino and reserved cooking liquid to the pasta. Toss to combine.
Serve with additional grated pecorino cheese.

This recipe was adapted from www.realsimple.com

Eggplant Parmesan

Eggplant parm can be time consuming to make. This version is quick and easy.

Ingredients

1 medium eggplant, peeled and sliced into 1/2 inch slices
1 egg beaten with 2 Tablespoons milk
Dried Italian bread crumbs
Olive Oil
6 ounce tomato paste
6 ounces red wine
Pinch of dried oregano
Salt and pepper to taste
1 clove garlic, crushed
1/2 pound sliced mozzarella cheese
1 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 400 degrees.
Peel and slice eggplant into 1/2 inch slices.
Dip slices into egg mixture and then into bread crumbs. Coat each piece well.
Grease a cookie sheet with olive oil. Arrange coated eggplant slices on the cookie sheet in a single layer. Drizzle each piece with olive oil.  Bake for 15 minutes. Turn each piece over and bake an additional 15 minutes.  They should be well browned on each side.
In small saucepan, combine tomato paste, red wine, pinch of oregano, salt, pepper and garlic.
Stir to combine and heat the mixture over low heat.
In a 9x13 inch baking pan, arrange the eggplant slices in a single layer. Spread 1 - 2 Tablespoons of tomato mixture on top of each slice. Layer with a slice of mozzarella cheese. Repeat with any remaining eggplant slices until all sauce and mozzarella cheese is used. Top with parmesan cheese.
Bake uncovered for 20 minutes.

Eggplant Curry with Toasted Almonds

Ingredients

1 1/2 cups jasmine or saffron rice, cooked according to manufacturer's instructions
2 Tablespoon olive oil
1 large eggplant, peeled and cut into 1-inch cubes
1 large yellow onion, peeled and chopped
1 large red pepper, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1/4 cup mango chutney
2 Tablespoons curry powder
1 cup vegetable broth
Toasted sliced almonds
Sliced green onions

Instructions

Prepare rice.
While rice is simmering, start the curry.
Heat a deep nonstick skillet over medium to medium-high heat.
When pan is hot, add olive oil, eggplant, onion, and red pepper.
Cover the pan and cook about 6- 8 minutes, stirring occasionally.
Uncover and add garlic and cook one minute more.
Add tomatoes, chutney, curry and broth.
Stir to combine and simmer for five minute more over low heat.

To serve, put eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of each bowl.
Top with toasted sliced almonds and sliced green onions.

To make a version of this dish that is not vegetarian, brown 1 pound of diced lamb (1-inch cubes).
Add lamb to eggplant, onion, and red pepper mixture and prepare as described above.

Curried Lentil Soup with Kale

It is a cold day here. Snow is falling and that calls for soup. This soup is hearty with  a strong curry note which I love. I served it with Parmesan cheese on top and crusty bread on the side.

Ingredients

1 1/2 cups green lentils
1 medium onion, diced
2 large carrots, peeled and sliced
2 ribs celery, diced
2 cloves garlic, minced
1 large potato, peeled and diced
8 cups vegetable broth
4 Tablespoons olive oil
2 teaspoons curry powder
1 teaspoon salt
1 Tablespoon lemon juice
2 cups chopped kale

Instructions

In a large soup pot, combine oil, onions, carrots, celery and garlic. Saute on medium high heat to soften the vegetables.
Add vegetable broth, lentils and potato. Bring to boil and then reduce to simmer. Cover the pot, simmering for 25 minutes. Then add kale, curry powder, lemon juice and salt and simmer for another ten minutes or until lentils and potatoes are soft.

This recipe was adapted from one that was printed in The Denver Post, Jan, 28, 2015.

Chili Rellenos

Great for dinner or breakfast!

Ingredients

4 poblano peppers

10 ounces Monterey Jack cheese

3 eggs at room temperature

2 1/2 Tablespoon flour

2 Tablespoons milk

1/4 tsp baking powder

Salt and Pepper

Salsa

Instructions

Heat oven to 425 degrees. Rub all sides of poblano peppers with olive oil and place on baking sheet.

Roast for about 30 minutes, turning every 10 minutes or until the skin is charred and blistered evenly all around.

Place peppers in heat-proof bowl and cover with plastic wrap. Allow to sit while you prepare remaining ingredients.

Reduce oven temperature of 350 degrees.

Coat an 8-inch baking dish with cooking spray.

Separate egg whites and yolks into two bowls.

Beat egg whites until stiff peaks form,

Continue beating egg whites on low and add yolks, one at a time, until they are fully mixed in.

Beat in flour, milk, baking powder, salt and pepper. Batter should be light, fluffy and smooth.

Remove the charred skin, stem and seeds from roasted poblanos.

Pour half of the egg mixture into the baking dish, spreading it out evenly. 

Spread two poblano peppers on top. Sprinkle some cheese on top of the poblanos.

Spread two remaining poblano peppers on top.

Sprinkle more cheese.

Pour remaining egg batter over all.

Top with remaining cheese.

Bake for 30 minutes.

Allow to cool 5 - 10 minutes before slicing.

Serve with salsa.

This recipe comes from "fortheloveofcooking.net"