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Crockpot Cooking Tips For Fresh Vegetables and Herbs

February 6th, 2013

Looking for more ways to use your garden fresh vegetables and herbs this winter? The crockpot is one of the greatest time-saving appliances in your kitchen. While one of the best features of a crockpot is its simplicity (just flip a switch!), getting vegetables and herbs perfectly tender and flavorful in a one-pot wonder can be tricky. Read our tips to ensure your next crockpot meal shows off your garden’s bountiful harvest.

Crockpot Tips For Fresh Vegetables and Herbs

*Vegetables do not cook as quickly as meat. Therefore, place all vegetables at the bottom of the crockpot, which is nearest to the heat.

*Fill the crockpot halfway to 2/3 the way full. Overfilling the crockpot will not allow the contents to cook entirely, while not filling the crockpot enough will cook the contents too quickly.

*Adding plenty of liquid to the crockpot (ie: vegetable broth, water, juice) will allow vegetables to become tender and moist.

*Avoid the urge to lift the lid to stir or to “check on” your meal (we know it’s tough!). Lifting the lid, even only for a moment will only force heat to escape, which may affect the cooking time anywhere from 20 minutes to an hour.

*Add tender vegetables that cook quickly at the end of the cooking period (we suggest the last 45 minutes to an hour). Vegetables that cook very quickly are tomatoes, squash varieties, and mushrooms.

*Try sautéing vegetables in olive oil, salt, and seasonings directly in the crockpot before you add the remaining ingredients. This will add more POW to your meal.

*Many dry herbs can be thrown in at any time, yet many fresh herbs should be added only at the end of the cooking period. Herbs like basil, cilantro, and parsley taste their best when stirred in last minute, just before serving. You can also try using half the herbs in the beginning of cooking, and using the remaining herbs at the end of cooking.

Ready to test these crockpot tips out? We offer many of the vegetables and herbs in this recipe in our Veggin’ Out and Uncle Herb’s Favorites seed kits. This slow cooker stew recipe is simply a cinch to make, and has many of the bright flavors associated with Mediterranean cooking.  Feel free to layer it on pasta, ravioli, rice or quinoa – or serve it as a rich stew all on its own. Is it me, or is it hard not to puff up your chest a bit when making a fabulous meal using a slow cooker?

Slow Cooker Mediterranean Stew

Serves 4-5

2 cups eggplant, diced with peel

1 yellow squash, diced with peel

1 small yellow onion, diced

¼  cup black olives, sliced

¼  cup golden raisons

2 cloves garlic, minced

1 can chickpeas, drained and rinsed

½ cup vegetable broth

8-ounce can tomato sauce

½ teaspoon chopped cumin

¼  teaspoon turmeric

¼ teaspoon cayenne pepper

1 teaspoon lemon zest

salt and pepper

2 tablespoons fresh parsley

olive oil for drizzling

Method: In a slow cooker, combine all ingredients except for the parsley and olive oil and stir until well mixed.  Cover, and cook on low for 6-8 hours, or until vegetables are tender. The last 30 minutes, add chopped parsley. Serve over pasta, ravioli, quinoa or rice.  Drizzle each plate with olive oil before serving.

 

About Us:

Humble Seed specializes in premium garden seed kits that are packaged and themed for convenience and ease.  We are dedicated to providing the highest quality heirloom, non-GMO, non-hybrid, and organic seed varieties to those who choose to start from seed.

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Mediterranean Stuffed Acorn Squash Recipe

November 13th, 2012

Looking for a fabulous way to use the Tuffy Acorn Squash and fresh herbs from your garden this season? This mediterranean inspired recipe is sure to hit the mark. When roasted, acorn squash naturally becomes tender and subtly sweet, while the brushed on butter and brown sugar adds a warm, hearty flavor, perfect for chilly temps. While the acorn squash roasts, prepare the savory and sweet mediterranean stuffing. The fresh herbs picked directly from your garden brings this stuffing over the top, and tastes delicious hot as it does cold.

If you’re expecting vegetarian friends at your Thanksgiving this year, they will undoubtedly love this hearty main dish. This Mediterranean Stuffed Acorn Squash also tastes wonderful when paired with a favorite soup.

Mediterranean Stuffed Acorn Squash

(Serves 4)

2 medium acorn squash, halved and insides scooped out

2-4 tbsp melted butter

1-2 tsp brown sugar

sea salt and pepper

1 cup whole wheat couscous, or other whole grain

2 celery stalks, chopped

2 cloves garlic, minced

1 tomato, chopped

1 can garbanzo beans

1/2 cup raisons

1 lemon

2 teaspoons fresh herbs (thyme, parsley, sage, cilantro, or a combination)

extra virgin olive oil, for drizzling

Method: Preheat the oven to 400 degrees F. and place the acorn squash on a lined baking sheet. Brush the insides with the melted butter, brown sugar, sea salt and pepper. Bake for 40 – 45 minutes, or until tender and caramelized. Meanwhile, prepare the couscous by following the package instructions, and lightly saute the celery, garlic, tomato and a pinch of sea salt in a large skillet. Stir in the garbanzo beans, raisons, and fresh herbs, and remove from the heat when warm.

Combine the couscous with the vegetable mixture, and add the lemon juice, additional salt and pepper to taste, and a light drizzle of olive oil. When the acorn squash is roasted, brush additional melted butter and brown sugar inside the flesh (if desired). Stuff each half with the warm couscous stuffing, and serve immediately.

 

About Us:

Humble Seed specializes in premium garden seed kits that are packaged and themed for convenience and ease.  We are dedicated to providing the highest quality heirloom, non-GMO, non-hybrid, and organic seed varieties to those who choose to start from seed.

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Moroccan Cauliflower Salad

March 13th, 2012

Rich flavors, smells, and colors warm up this cool cauliflower salad. I use herbs and peppers from my Humble Seed garden.

Ingredients:
I large head of cauliflower (any color or variety will work)
1 small red onion
1 sweet bell pepper (red or orange)
1 can organic chick peas drained an rinsed
1/2 cup of Castelvetrano olives (pitted and halved)
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon ground cumin (I grew and dried and ground my own from my Humble Seed garden)
1/4 cup chopped parsley
1/4 cup chopped cilantro
5 sprigs of thyme (leaves removed)
1 clove garlic smashed or diced super fine
The zest from one orange
3 tablespoons freshly squeezed lemon juice
1 tablespoon white vinegar
8 tablespoons Spanish or Italian Olive oil (plus 2 tablespoons for roasting)

Directions:
Pre-heat oven to 425. Wash and cut all of the cauliflower from the head. After drying the cauliflower line a baking sheet with tin foil and lay all of the cauliflower on baking sheet. Drizzle with 1 to 2 tablespoons of olive oil and then coat the cauliflower with the turmeric, paprika, and cumin. Toss the florets until they all get covered in the spices. Roast the Cauliflower for about 15-20 minutes or until just barely fork tender. You want the stems to be tender enough to eat but not mushy.

While the cauliflower is roasting, finely slice the red onion and julienne the sweet bell pepper, then set them aside.

Next roughly chop equal handfuls (about 1/4 cup) of cilantro and parsley.

If the cauliflower is still in the oven, take a minute to toss together this super easy dressing. I use a jar with a lid, but a bowl and a whisk will work just as well. Begin by combining the lemon juice, the white vinegar, the zest from an orange, thyme leaves, and the smashed garlic. Mix all these ingredients together before adding the oil. If you are using a bowl slowly incorporate the olive oil while whisking all the ingredients together. If you are using a jar add the olive oil, screw on the lid and SHAKE SHAKE SHAKE!

Now allow the cauliflower to cool down completely. Once it has cooled and come to room temp you can toss everything together.
Mix the bell pepper, onion, chick peas, olives, and cauliflower together then coat and toss with citrus dressing. Salt and pepper to taste. Then enjoy this bright nutritious salad!

About Katheryne:

 

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website and please be sure to “like” my Facebook page!

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A Heart-y Holiday Menu

November 23rd, 2011

Looking for a non-traditional entrée or a side dish that will wow your guests over the holiday? Try these delicious yet heart healthy dishes that will certainly break up the monotony at your dinner table! The winter holidays arrive only once a year; making it unlikely that one or two high calorie meals will tip the scale.  But healthy eating as a lifestyle is really about the big picture of what you choose to put in your body.  Replacing heavy creams and fatty meats with fresh vegetables, herbs, nuts and lentils are just a few ways to transition a holiday meal while still making it taste flavorful and satisfying. For more pictures, information, and recipe ideas go to Happygoluckyvegan.blogspot.com.

Holiday Lentil Walnut Loaf

An exceptionally delicious entrée for vegetarians, and for those wanting to serve a unique dish on the holidays. Use fresh herbs and vegetables. This recipe can be made gluten-free.
(6-8 servings)

1 cup dry green lentils
3 tablespoons ground flax seed
½ cup warm water
1 tablespoon olive oil
2 garlic cloves, minced
1 small yellow onion, diced
1 medium carrot, diced finely or grated
1 celery stick, diced finely
1 small apple, grated
salt and pepper
1 teaspoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped
¼ teaspoon Herbes de Provence
¾ cup chopped walnuts, toasted
½ cup whole wheat flour (or oat flour to make this gluten-free)
¾ cup leftover stuffing (or breadcrumbs)

Method: In a medium- sized pot, add 1 cup of dry green lentils to 3 cups of water.  Allow lentils to boil, reduce heat and simmer for 45 minutes, or until lentils are tender.  Strain lentils, and process 75% of the lentils in a food processor or blender. Add the processed lentils to the whole lentils in a large bowl.

Preheat the oven to 350 degrees. Heat a large pan to medium-high heat and add olive oil.  Combine onions, garlic and a pinch of salt, and allow the onions to sweat.  Add carrots, another pinch of salt, and sauté for 2-3 minutes.  Add the celery and the apple, and mix in your fresh and dry herbs. Allow flavors to combine for 2-3 minutes.  Let it to cool slightly, and combine the onion mixture with the lentils.

Make flax egg by combining the ground flax seed and warm water in a small bowl. Allow mixture to thicken for 5 minutes. Combine the flax egg, walnuts, flour, and leftover stuffing with the lentil mixture.  Knead the loaf with hands until it is moist and all ingredients are mixed well together.  Form into a large loaf and place into a well-greased loaf pan or casserole dish. Bake for 35 – 40 minutes. Use your favorite barbecue or tomato sauce to glaze the loaf.

 

Cauliflower with Curry Butter

This non-traditional cauliflower dish is incredibly flavorful, and full of spices rich with anti-inflammatory properties.  Although, your guests will not be concentrating on the latter as they go back for seconds! Use fresh cauliflower:

(6-8 servings)

3 pounds cauliflower
4 tablespoons Earth Balance, or other vegan butter
½ teaspoon turmeric
⅛ teaspoon cayenne pepper
¼ teaspoon black pepper
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
2 teaspoons fresh ginger, finely minced
2 tablespoons cilantro, chopped
1 tablespoon lime juice
salt

Method: Using a paring knife, cut cauliflower into small florets. This should yield 8 cups of cauliflower. Heat a large pot of salted purified water to high. In batches, stir in cauliflower once the water reaches boil. Allow the cauliflower to simmer for 4-5 minutes, or until tender.  Use a slotted spoon to remove the cauliflower and set aside.

In a medium saucepan, melt butter and combine turmeric, cayenne pepper, black pepper, nutmeg, ginger and cloves.  Once all ingredients are incorporated, drizzle the butter sauce onto the cauliflower while mixing.  Stir in cilantro and lime juice.  Add additional salt and pepper if needed. Garnish with additional cilantro and serve warm.

Homemade Herbed Stuffing

A vegetarian-stuffing full of flavorful herbs, this recipe can be made gluten-free.
(6-8 servings)

1 loaf of bread (brown rice, whole wheat, multi-grain), torn into small pieces
olive oil
2 cloves garlic, minced
1 onion, diced
2 stalks celery, finely diced
½ cup parsley, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
salt and pepper
2-3 cups vegetable stock

Method: Preheat oven to 350 degrees. Toast bread cubes in the oven or toaster until golden brown.  In a large saucepan, combine olive oil, garlic, onions, and a pinch of salt and sauté until onions have sweat.  Add the celery, another pinch of salt, and cook until celery is tender (about 4-5 minutes).  Allow the celery mixture to cool, then using a rubber spatula, add the celery mixture to the bread crumbs. Add the fresh herbs and additional salt and pepper to taste to the bowl.

Slowly pour the vegetable stock in, as some bread absorb better than others. The bread should be evenly coated, moist and clumping together.  It should not be soggy or drowning in stock.  Pour bread mixture into a large casserole dish, and drizzle a little olive oil on top.  Cover with foil, and bake for 25 minutes. Remove the tin foil after 25 minutes, and bake an additional 10 minutes for a crispier top.  Serve warm and with vegetarian gravy.

Savory Green Beans and Roasted Tomatoes

A simple yet satisfying dish with heart healthy green beans and cherry tomatoes.

(6-8 servings)

2 pounds of green beans, ends trimmed

1 carton of cherry tomatoes (about 10 tomatoes)

1/2-teaspoon cumin

1/2-teaspoon cayenne pepper

1/4-teaspoon ground cloves

Salt

Pepper

Method: Preheat oven to 350 degrees.  On a lightly greased cookie sheet, place tomatoes on sheet and lightly salt and pepper them. Bake tomatoes for about 50 minutes, or until no longer firm   Boil 1 inch of water in a deep skillet.  Add green beans and allow water to boil again.  Place cover on beans, and simmer for about 10 minutes.  Simmer until beans are tender, but still a little crisp.

Remove beans and add seasonings. Toss green beans evenly, and add salt and pepper to taste.  Place roasted tomatoes on top.

 

What’s your favorite holiday dish?

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Warm Heirloom Caprese Salad

August 30th, 2011

My version of a Caprese Salad.  Done bruschetta style I top super toasty bread with warm heirloom tomatoes, rich smooth mozzarella, and a drizzle of cool, creamy basil dressing

Warm Heirloom Caprese Salad grown with help from the Humble Seed:

Ingredients for dressing: (Makes extra. I store it a glass jar for later.  I use this dressing for everything from salads, pizzas, pastas, and as a marinade for chicken breast)
2 heaping handfuls of fresh (washed and dried) Superbo Basil
1/4 tablespoons of organic mayonnaise
3 tablespoons of organic sour cream or Greek yogurt
2 tablespoons organic buttermilk
1 clove smashed garlic
A good quality olive oil (I usually add between an eighth and a fourth of a cup depending on the batch and how thick I want the consistency.  The more oil, the thinner the dressing)
salt & pepper to taste
food processor

Other ingredients:
3 Heirloom Tomatoes
6 fat slices of ciabatta or a crusty french bread (you want a type of bread that will get super crunchy)
1/4 pound or 1 large ball of fresh mozzarella cheese cut into six slices

Directions:
Turn your oven onto broil.

Take your basil, mayo, sour cream or yogurt, buttermilk, and garlic and place them all into the food processor. Using the “pulse”setting on your food processor slowly begin to combine all of the ingredients by starting and stopping every 10-15 seconds. Repeat this process until the mix starts to come together and all of the basil is chopped. Next you want to add the olive oil. Turn the “pulse” setting off and use the food processor on normal for this step.  While the lid is on and the blade is turning slowly begin to incorporate the oil in a steady stream until the basil dressing becomes a smooth vivid bright green.  Adding the olive oil should give the dressing a creamy consistency.  Once its completely come together you can store it in a glass jar in your fridge.

Next step is to toast the bread while the dressing is chilling.  Either brush or drizzle your 6 thick slices of bread with olive oil.  This will help the bread to get super crispy.  The toast needs to be crunchy enough to hold up the warm tomatoes and cheese with out getting soggy. Place the slices of bread on a baking sheet and put under the broiler.  Dont walk away during this step.  It is important to watch food constantly when in the broiler, because it can burn so quickly.  Keep the bread under the broiler until it has started to brown on the edges, and is very crunchy in the middle. About four minutes. You may want to turn the bread over onto its other side after two minutes just to ensure its crispy-nes.   When the toast is done place two slices on each plate and let it cool.

Now take your three washed and dried heirloom tomatoes and slice them in to fourths. Brush the slices of tomato with olive oil on each side and salt and pepper. Heat a large skillet on med heat.  When the pan is hot, add enough oil to the pan just to coat the bottom, then add your slices of tomato.  Sear the tomatos for only about 30 seconds on each side, you want them to get a slight brown crust on the outside with out over cooking them until they turn into mush.  When the tomatoes are done place them onto the toast, then add a slice of mozzarella to each bruschetta, and drizzle with the creamy basil dressing!

The crunchy bread topped with all of these flavors is the most amazing combination of creamy, crunchy, warm, and cool all on one little bruschetta!

About Katheryne:

 

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website and please be sure to “like” my Facebook page!

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Spanish Seafood Dish

June 17th, 2011

Our guest chef has done it again! Check out Katheryne’s spanish shellfish recipe. Fresh mussles and clams come together with tomatoes, fresh herbs and white wine to create this great dish.  Enjoy!

 

Ingredients:
1 lb of cleaned de-bearded mussels
1 1/2 lbs cleaned little neck clams
2 cups white wine (a white table wine will work perfect)
1 cup of organic canned crushed tomatoes
1 small onion finely diced
4 cloves of garlic finely diced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 tablespoon dried thyme
1 tablespoon of dried oregano leaves
the juice of one large lemon (about 1/4 cup)
3 tablespoons of butter or olive oil
handful of roughly chopped or torn cilantro leaves to garnish

Directions:
First heat either the oil or the butter on med-low heat in a big deep soup pot with a lid or dutch oven.  Once the oil/butter is hot add the finely diced onion.  Sweat the onions for about five minutes.  Once the onions have turned translucent, add the minced garlic and continue to cook for another two minutes.  Now add the crushed tomatoes, white wine, smokey paprika, cumin, thyme, and oregano to the pot to make a broth.  Turn the heat up to medium or until the broth begins to simmer. Let the alcohol in the wine cook off for about twelve minutes.  Add the mussels, clams, and the lemon juice and cover the pot with the lid.  Cook covered for about three to four minutes or until all of the shell fish have opened (that’s how you know they are ready).  Serve in a big bowl with crusty bread and garnished with cilantro from the Humble Seed.  The bright cilantro really awakens this hearty seafood dish.

*NOTE always check your shell fish prior to cooking to make sure they are all alive.  To do this look to see if all of the shells are closed.  If the shell is open, tap it on the counter, if it does not close, its dead, throw it away.

 About Katheryne:

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website and please be sure to “like” my Facebook page!

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Greek Yogurt with Summer Squash

June 8th, 2011

This cool summer dish is a healthy addition to any meal, or substantial enough to be served on its own. The beautiful colors, sweet and creamy texture orchestrate wonderfully on a warm summer day.

Ingredients:
1 butternut squash (halved) (pumpkin, acorn squash or even yams will work as well)
1 tablespoon plain Greek yogurt
1 teaspoon white truffle oil (Truffle oil is pricey and the recipe will work without it, however it really adds complexity and richness to the dish)
1/4 cup pistachios
3 tablespoons minced chives
Parmesan shaving for garnish (Pecorino or Romano)

Directions:
Pre-heat the oven at 375. Then remove all of the seeds and pulp from the 1/2 squash, and cover in olive or grape seed oil.  Roast at 375 for 20-25 minutes.  The squash should be firm but yet fork tender.    Let the squash cool at room temp.  Once it has cooled, cut the squash into 1/4 inch size pieces and toss with chives, pistachios, white truffle oil and plain greek yogurt.  Garnish with the shaving of Parmesan.  Super quick and simple yet full of nutrients and FLAVOR!  This recipe really allows the sweet buttery taste of the squash to shine through. Also you can chill the squash before you serve for an even firmer and cooler dish! Enjoy

About Katheryne:

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here http://katherynecooks.com/ and please be sure to “like” my Facebook page!

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Summer Beet Salad with Peach Vinegerette

May 18th, 2011

As we approach warmer weather, nothing beats a great salad for a delicious meal.  This recipe pairs beets with arugula creating a salad that is full of flavor as well as healthy benefits.  The benefits of beets have been shown to improve anemia, blood circulation, cancer, and various heart diseases.  In addition, arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese and magnesium. Here’s the recipe, and here’s to healthy eating!

Salad:
4 medium bulls blood beets (roasted or boiled and peeled)
2 oz of crumbled Queso fresca cheese (may substitute with mild feta)
1/4 red onion sliced super thin
1/4 cup pistachios
4 cups or organic arugula

Dressing:
1 organic medium yellow peach (frozen also works if not in season)
3 Tbsp. grape seed oil (extra virgin olive oil can be used to substitute)
3 Tbsp. champagne vinegar (White vinegar will do, as well as white balsamic)
3-5 drops of Umi plum vinegar (not necessary, however adds a great flavor)
1/2 tsp. salt

Directions:
Roast your beets at 375 degrees for about 25 minutes or until fork tender. Cover the beets with olive or grape seed oil, and sea salt prior to baking and wrap in tinfoil to put into the oven. I’m sure that they can be boiled as well, I however find roasting them to bring out the sweet earthy flavor more.
After the beets have been roasted, peeled and cooled, cut them into 1/4 inch cubes.  Toss them together with the thinly sliced red onions and let them absorb each others flavors while you prepare the dressing.  In a blender combine the peach, oil, salt, champagne vinegar (white vinegar), and Umi plum vinegar (optional). Blend on pulse until everything has come together into a creamy peach color.  In a large bowl toss the beets, half of the dressing and the pistachios together until all of the beets are coated in dressing.  Plate with a handful of arugula and then sprinkle  the crumbled queso fresca (mild feta) and splash a bit more dressing on top. Viola you have a super simple summer salad that has the perfect amounts of creaminess, sweetness, tartness, and crunch!

About Katheryne:


Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here http://katherynecooks.com/ and please be sure to “like” my Facebook page!

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Spring Garden Succotash with Washington cherry tomatoes and some of Uncle Herb’s favorites!

April 20th, 2011

Spring Garden Succotash

Ingredients:
2 tablespoons organic butter
8 cups organic  vegetable broth
2 tablespoon organic tomato paste
2 garlic cloves crushed and minced
1 cup organic kidney beans (soak overnight, then rinse and drain before cooking)
1 cup Washington cherry tomatoes cut in 1/2
2 cups sliced white mushrooms
12 baby corn cut into fourths (fresh or frozen)
1 cup organic green peas (fresh or frozen)
3/4 cup Israeli Cous Cous
juice of one large lemon
1 tablespoon finely minced German Winter Thyme
1 tablespoon finely minced Greek Oregano
6 large Superbo Basil leaves roughly torn in to small pieces not cut
handful of Titan Parsley chopped for garnish
2 bay leaves
salt and pepper

Directions
Melt the butter in a large heavy soup pot or dutch oven. Add the garlic, thyme, oregano, and basil. Toast until they become fragrant over low heat.  Once the garlic has slightly browned add the vegetable broth, tomato paste, and kidney beans. Boil on low until the beans become tender. About twenty minutes.  Add the cherry tomatoes, mushrooms, baby corn, peas, lemon juice and bay leaves. Simmer for twenty minutes until the veggies become soft and then add the cous cous and cook for another eight to ten minutes.  You will know when its ready because the small cous cous balls will become larger and soft as they absorb the broth. Salt and pepper to taste. Serve in a large bowl and garnish with freshly chopped titan parsley, shaved Parmesan and some crusty bread.

About Katheryne Phillips:

Sustainability very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here http://katherynecooks.com/.

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Beet Juice

March 22nd, 2010

1/3 cup beet juice
1/3 cup carrot juice
1/4 cup cucumber juice
1 tablespoon lemon juice

Blend all ingredients together then serve with 1 tablespoon of yogurt, as a topping. Note: Never drink pure beet juice by itself. Beet juice should always be mixed with other vegetables and/or apple juice, because pure beet juice can temporarily paralyze your vocal chords, cause hives, increase your heart rate, and/or cause chills.

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