22 Apr 2013

SPECIAL SEASONING

SPECIAL SEASONING Recipe
  
Ingredients
  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • 1. Place all ingredients into a small bowl.
  • 2. Thoroughly mix with a whisk.
  • 3. Store your Special Seasoning in an airtight jar or container.

22 Apr 2013

RED BEAN SOUP

RED BEAN SOUP Recipe
   Serves 6
Ingredients
  • 1 tablespoon olive oil
  • 1 ½ cups chopped yellow onions
  • ¼ cup chopped green bell peppers
  • 1 tablespoon minced garlic
  • 4 bay leaves
  • 2 cups dried red kidney beans, soaked overnight
  • 1 tablespoon Special Seasoning,
  • 2 quarts vegetable stock
  • 1 teaspoon salt
  • 3 tablespoons chopped parsley
  • 1 cup diced carrots
  • 1 ½ cups cooked long-grain brown rice, warm
  • 6 tablespoons chopped green onions
Directions
  • 1. Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
  • 2. Add the beans and cook for 2 minutes.
  • 3. Add the Special Seasoning and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
  • 4. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
  • 5. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
  • 6. To serve, ladle a generous cup of the soup into each of 6 bowls.
  • 7. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.

22 Apr 2013

GREEK VEGETABLE STEW

GREEK VEGETABLE STEW Recipe
   Serves 8
Ingredients
  • 2 tablespoons oil
  • 2 onions, chopped
  • 1 pound green string beans, broken in half
  • 1 package frozen or fresh spinach
  • 4 cups water
  • 6 zucchini, chunked
  • 4 yellow squash, chunked
  • 2 cups celery leaves
  • 4 tomatoes, quartered
  • 1 teaspoon salt
  • 8 slices lemon
  • 1 tablespoon dried oregano
  • 3 tablespoons fresh basil
  • 2 cloves chopped garlic
  • 2 tablespoons lemon juice
Directions
  • 1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil.
  • 2. Add oregano and garlic, cook 1 minute.
  • 3. Add 4 cups water and tomatoes. Cook 10 minutes.
  • 4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally.
  • 5. Serve with a lemon slice in each bowl

22 Apr 2013

GARDEN VEGETABLE SOUP

GARDEN VEGETABLE SOUP Recipe
   Serves 6
Ingredients
  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • Salt
  • 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts vegetable broth
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 - 2 teaspoons freshly squeezed lemon juice
Directions
  • 1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot,
  • add the leeks, garlic, and a pinch of salt and sweat until they begin to soften,
  • approximately 7 to 8 minutes.
  • 2. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more
  • minutes, stirring occasionally.
  • 3. Add the stock, increase the heat to high, and bring to a simmer.
  • 4. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low,
  • cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
  • 5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher
  • salt. Serve immediately.


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