This is one of those recipes that has everything going for it: it's VERY healthy, VERY cheap, and it should taste lovely (providing that you like the ingredients, which I do). Serve it on brown rice, accompany it with a raita (Indian-style salad, with yogurt) and there you go: Dinner!
Pat
Reserve half of the juice from can of tomatoes, and take out half of the tomatoes, cutting them into pieces. Preheat oil in nonstick or cast iron pan, heat and then add mustard seeds, waiting until they pop, and then adding the onion. Saute onion for 7-10 minutes (until it starts to brown around edges), and then add garlic and ginger, heating for a few more minutes. Add spices, salt, and some of the reserved tomato juice (but not all). After heated through, add tomatoes, heat, and mix in spinach a handful at a time until it wilts. When all spinach is wilted, add
chickpeas, lower heat,add last of reserved tomato juice, cover, and simmer for ten minutes. Take off lid, simmer for ten more minutes uncovered or until it looks really melty and delicious.
What you do makes a difference, and you have to decide what kind of difference you want to make. - Jane Goodall
Karen O
-———Original Message———
From: Millers Grain House
Date: 11/25/2008 8:03:34 AM
To: kareknits@...
Subject: Recipes and Newsletter Nov. ‘08
October ‘08 Recipes and Newsletter
Potato-Bean Soup in Whole Wheat Bread Bowls
Welcome to our Monthly Newsletter and Complimentary Recipes. Please feel free share us with your friends by forwarding this email along.
Greetings !
I hope this Newsletter finds you and your family healthy and happy as we approach the end of the calendar year and some very wonderful holiday traditions! It's funny how many of our traditions in our home have food or making food together in the kitchen attached to the holiday! The weather has been turning colder and the days much shorter. With this change often comes my desire to eat more soups! After all the crock-pot is a big helper when the cooking and holiday shopping season is upon us!
This soup is my son's all time favorite soup. So it pleases me to share it with you. Organic beans are a great source of fiber and protein. But we don't want to forget the whole grains! So again, this month, you get a two for
one recipe!
I just love the presentation of this dish so, the finished picture is going at the top this time!
Best Blessings and enJOY!
Donna Miller
Potato-Bean Soup
6-8 Cups Veg. or Chicken Broth
2 Cups Northern, Navy or Cannelloni Beans*
3 Cups Cubed Raw Potatoes
1 Large Carrot, peeled
1 Stalk Celery
1/2 - 1 Onion, Chopped
1 tsp Garlic Salt (more to taste)
Salt & Pepper to taste
1 Cup Plain Yogurt
1 tsp Dry Dill
Sour Cream (optional garnish)
Place broth and beans in the crock pot.
*If using dried beans, make sure they soaked at least over night and were drained. If using canned beans, drain and rinse before putting in the pot.
Cover potato cubes with water and cook until just tender. Drain and smash about half of them with the back of a spoon or potato masher. Then put in crock-pot.
To make nice small ‘veggies’ put the carrot, celery and onion through the food processor using the S-blade. Saute in a little olive oil until they are slightly see through and then add to the crock-pot. Add the other seasonings (garlic, salt and pepper) but not the dill yet.
Now you can leave it alone for hours!
About half an hour before serving add the yogurt and the dill seasoning. Stir. Serve with a dollop of sour cream! YUM!
1 1/2 Cup Warm Water (100-110 degrees max)
1/8 Cup Honey
1/8 Cup Organic Sugar
3 tsp Instant Potato Flakes
1 TBS Butter (not melted, cubed or broken)
3 1/2 Cups Whole Wheat (fresh milled hard white)
1/2 tsp salt
2 TBS Gluten
1 1/2 tsp Instant Yeast
Place all ingredients in the bread machine on dough setting. When done measure and shape. Weigh and divide into 4-6 equal sized balls.
Cover on a greased cookie sheet and let rise until doubled or up to 45 minutes. Preheat oven to 350. Bake for 15-17 minutes. Ovens also vary so WATCH them after a while. Let them cook on a wire rack then prepare them as bowls.
Flip over and cut off the bottom of the bowl. Scoop out the inside of the bread (should come out in a semi-circle) then butter and garlic exposed soft bread parts. Now broil or toast these in the oven just until brown and they are ready for your soup or chili!
Best Blessings and enJOY!
Donna Miller