Flavored Green Beans

4 Servings

* 1 lb green beans, washed and trimmed and cut into 2-inch pieces
* 1 small onion, chopped
* 3 cloves garlic, minced
* 2 Tbs olive oil
* 1 8 oz can tomato sauce
* 1 tsp black pepper
* 1 tsp oregano
* Salt to taste

Seam beans for 8 minutes until tender crisp. Saut onion and garlic in a small frying pan for 3 minutes. Add tomato sauce and seasonings. Cook 5 minutes more. Add beans and toss thoroughly to blend flavors and heat through.

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Vegetarian Vegetable Soup

4 Servings

* 2 medium carrots, cut into slices
* 2 stalks celery, cut into 1-inch slices
* 1/2 cup onion
* 2 cups of water
* 2 cups of tomato juice
* 1/2 tsp each salt and pepper
* 1 tsp soy sauce
* 1 tsp oregano
* 3 cloves garlic, chopped
* 1 Tbs olive oil

Place carrots, celery, and onion into a blender with 1 cup of water. Process until smooth. Combine all ingredients except olive oil in saucepan and bring to a boil. Cover and simmer for 6 minutes. Remove from heat and stir in olive oil.

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Carrots Recipes

Carrot Salad
4 Servings

* 1 lb large carrots, scraped and cut in quarters lengthwise
* 1 pinch each, salt and sugar
* 4 cloves garlic, chopped
* 1/4 tsp each ground cumin and parsley
* wine vinegar, salt, and hot red pepper to taste
* a few coriander seed

Cook the carrots with salt, sugar, and garlic for 15 minutes. Drain and cover with vinegar, a little more salt, and hot red pepper to taste. Perfume with cumin. Decorate with parsley and little coriander.

Tasty Carrots
4 Servings

* 1 lb carrots, sliced into 1-inch pieces
* 6 cloves garlic, peeled and sliced
* 2 Tbs olive oil
* Salt and pepper to taste

Place carrots and garlic in a large saucepan or microwave dish. Add a little water and cook until just done, about 6 minutes. Add olive oil and seasonings, stir to coat. Remove cover and cook until all liquid is evaporated and carrots are nicely glazed. Add seasonings.

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Baked Eggplant

4 Servings
Preheat oven to 350o

* 1 eggplant, sliced into -inch slices
* 1 egg, beaten
* 1 cup seasoned breadcrumbs
* 2 cloves garlic, peeled and sliced thinly
* 1/2 cup olive oil
* 1/4 cup grated Parmesan cheese

Dip eggplant slices, one at a time, in the beaten egg. Coat with seasoned breadcrumbs and lay flat on a platter. Refrigerate the coated slices for 1 hour. Meanwhile, peel and slice garlic. In a large frying pan, add the oil and heat just until smoking. Add the garlic and fry the eggplant slices until brown on each side, about 5 minutes a side.

Place the fried slices into an oiled, rectangular casserole. Arrange neatly and sprinkle with grated cheese. Bake for 15 minutes.

Eggplant-plus Stew
4 servings

* 1/4 cup olive oil
* 1 eggplant, chopped
* 4 cloves garlic, chopped
* 1 onion, chopped
* 2 carrots, sliced thinly
* 2 cups fat-free chicken broth
* 2 cups of tomato puree
* Salt, pepper and oregano to taste
* 2 medium zucchini, sliced thickly
* 1/4 cup wine vinegar

In a large saucepan, heat the oil and add eggplant cubes, garlic and onion. Saut for 5 minutes, stirring frequently. Add the remaining ingredients except the vinegar. Bring mixture to a boil, cover, and simmer for 20 minutes. Stir in the wine vinegar and adjust seasonings.

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Lentil Soup

8 Servings

* 2 Tbs olive oil
* 2 medium onions, chopped
* 4 cloves garlic, chopped
* 1 bay leaf
* 2 stalks of celery, chopped 2 cups dried lentils
* 2 carrots, chopped
* 8 cups of water
* 1 small can tomato paste
* 4 cups shredded spinach
* Salt and white pepper to taste
* 3 Tbs lemon juice


Heat oil in a large saucepan and saut onion until soft. Add remaining ingredients except spinach and lemon juice. Mix well. Bring to a boil, cover and simmer 1 hour. Add spinach, salt, and pepper, and cook 10 more minutes. Stir in lemon juice and serve.

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Terrific Tomatoes

4 Servings

* 4 tomatoes, sliced
* 3 cloves garlic, minced
* 1 bunch scallions, chopped
* 2 Tbs chopped parsley
* 1/2 tsp each salt and black pepper

Dressing:

* 1/3 cup olive oil
* 1/4 cup wine vinegar
* 1 tsp oregano

Arrange the tomatoes on a platter. Mix garlic, scallions, parsley, salt, and pepper. Sprinkle over tomatoes. Cover tightly with plastic wrap and marinate in the refrigerator several hours. Prepare dressing by mixing oil, vinegar, and oregano. Drizzle over sliced tomatoes at serving time.
Technorati Healthy Recipes

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Delicious Cauliflower

Delicious Cauliflower
6 servings

* 1 head cauliflower
* 1 cup good quality olive oil
* 1 tsp salt
* 2 Tbs minced garlic
* 2 Tbs chopped parsley


Separate cauliflower into flowerets and cook just until tender. Drain and keep warm. Heat the oil and salt in a pan and cook garlic and parsley for 2 minutes. Pour over the warm cauliflower and serve with additional chopped parsley if desired.

Vegetable Combo
4 servings

* 2 Tbs olive oil
* 1 cup each carrots, celery, and zucchini, sliced on a diagonal
* 1/2 cup each broccoli and cauliflower flowerets
* 3 cloves garlic, minced
* 1/4 dry white wine or chicken broth
* 1 Tbs light soy sauce
* 1 Tbs lemon juice
* 1/2 tsp pepper

Heat oil in a non-stick pan. Add vegetables and stir to coat with the oil. Add garlic and stir-fry for 2 minutes. Add the remaining ingredients and simmer the mixture, covered, for 2 minutes more. Serve immediately for maximum flavor and nutrition.

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