Sunday, August 30, 2009

Monggo Bean Soup

This was one of our favorite meals in the Philippines. My girls ate several bowls apiece.

1 c. green mongo (mung beans), soaked in water for 30 minutes
6 - 8 c. chicken broth (or more)
1 Tbsp cooking oil
2 garlic cloves, minced
1 medium onion, chopped
1 tomato, chopped
1/2 c. pork, sliced into strips
1/2 c. shrimp, peeled and deveined (can use a can of small shrimp)
1 c. chopped spinach

Soak Mung beans in water for 30 minutes. Drain and set aside.

Heat cooking oil. Add pork and fry until brown. Add garlic, onions, and tomatoes and cook for 5 minutes, stirring constantly. Pour in the chicken broth. When soup starts to boil, add soaked mung beans. Bring to a boil and simmer for an hour. Add shrimp and spinach. Add more broth until it's "soupy" enough for your tastes. Serve with white rice.

Friday, August 28, 2009


This is a popular Filipino dessert. It quite literally means "mix-mix," which is an appropriate name.

1 glass filled 2/3 full of crushed ice

Top with evaporated or whole milk until the ice is covered.

Then top with a spoonful each of:

Creamed canned corn
Gelatin set very firm and cut into small cubes (often green)
Cubed cooked ube (you may substitute sweet potato)
Canned Kaong (very tasty - try an Asian market)
Cubed Mango
Shredded fresh coconut

Place a scoopful of ice cream on top our pour over a drizzle of sweetened condensed milk. This is sometimes served with sliced bananas.

Wednesday, August 12, 2009

Cilantro Lentil Stew

4 c. vegetable broth
3 c. sweet potatoes, peeled and cubed (about 1-1/4 pounds)
3/4 c. dried lentils
3 medium carrots, cut into chunks
1 medium onion, chopped
4 garlic cloves, minced
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/4 c. minced fresh cilantro
extra vegetable bouillon cubes to taste

In crock pot combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in cilantro and extra bouillon cubes to taste.

Tuesday, August 11, 2009

Brighter Days

There is a great whole foods market I found in Savannah the other day. As I was checking out their web site a ran across these recipes

Garlicky Chick Pea Soup with Greens

Savory Lentil Spread

Split Pea Soup


I make this when I have leftover cooked grains on hand. The reason for using the grains cold is then they absorb the broth better.

1/2 medium onion, chopped really fine
1 stalk celery, chopped really fine
1 carrot, grated really fine
1 clove garlic, minced
4 Tbsp. butter or olive oil
1 c. broth, chicken (or imitation)
1 tsp. rosemary
1 c. cooked rice, cold
1 c. cooked quinoa, cold
1/2 c. cooked barley, cold
1-2 c. cooked lentils, cold
1/2-1 c. cooked white beans

Melt butter in skillet. Add onion, celery, carrot, garlic, and rosemary. Saute until onion and celery are tender. Add remaining ingredients and simmer until broth is absorbed and everything is heated through.

Tuesday, August 4, 2009

Skillet Gnocchi with Spinach and White Beans

This recipe was featured in the December 2010/January2011 issue of Taste of Homes Healthy Cooking magazine on page 51

Olive Oil
1 lb gnocchi, fresh made or frozen, cooked
1 medium onion, chopped
2 - 4 cloves garlic, minced
1 large bunch spinach (or Swiss Chard), chopped
1 can tomatoes with Italian seasonings (I use regular canned tomatoes and Italian seasoning, most seasoned tomatoes contain added sugar)
1 can white beans, rinsed and drained
dash black pepper
1/2 c. mozzarella, grated (optional)
1/4 c. Parmesan cheese, grated (optional)

Saute onion and garlic in olive oil 2 minutes. Add gnocchi and cook, stirring occasionally, until slightly browned in spots. Add spinach (or Swiss Chard) and cook, stirring, until spinach is wilted. Add can of tomatoes and white beans. Add pepper to taste. If using, top with both cheeses, cover and remove from heat. Leave covered until cheese melts.

Several additions from other people and my own experimenting are:
Cooked Italian Sausage
Marinated Artichoke hearts
a little cream with the tomatoes
Italian seasoning

Check out the original here

Sunday, August 2, 2009

Food Storage Salsa

1 can black beans, drained and rinsed
1 can corn, drained
1 can tomatoes
1 tsp cumin
2 T olive oil
garlic powder to taste
Dash lemon juice (bottled)
salt to taste

Mix all ingredients. Serve with tortilla chips (you can even make your own!) or over cornbread.

Can also be mixed with 3 cups of cooked pasta for easy pasta salad. You may want to add a bit more seasoning (to taste) if you do this.

Winter Squash Soup

1 onion, diced
2 garlic cloves, diced or crushed
1 celery stalk, diced
1 cooked butternut or acorn squash (medium sized), cooled and scooped out of skin (or a medium-small pie pumpkin)
1 can garbanzo or white beans
2 c chicken or vegetable broth (or water)
1-2 tsp cumin
Dash red pepper or paprika (optional, to taste)
2 T olive oil
Salt and pepper to taste

Saute the onion and celery stalk in olive oil over medium-low heat until soft. Add the garlic a few minutes before the end. When soft and fragrant, add chicken broth, spices, and squash. Simmer for 5-10 minutes, and add undrained can of beans. Puree and heat through. Salt and pepper to taste.

You can also add a chopped red bell pepper with the onions if you like. I don't recommend green because your soup will look disgusting once it's pureed!

Greek Lentil Soup

Saute in oil:

2 c. chopped onions
1 c. chopped celery
1 T. chopped garlic

Add 2 c. lentils, 8 c. water, 1 T. Oregano

Simmer until almost done (about 30 minutes), add 2-3 bouillon cubes, 1 can tomatoes and 1 c. diced carrots

Cook until carrots are tender (10 more minutes or so, and add more water if needed), then add salt and pepper to taste and the juice of 2 lemons (or serve with lemon wedges and let people do their own).

Crostini with White Beans

Excellent as an inexpensive appetizer or with soup.

Crostini is usually made with italian bread but you can use regular white bread cut thick or even split rolls. Best to use day-old bread rather than perfectly fresh. Brush it with olive oil and toast it in the oven. Then top it with a spread made of:

2 cloves garlic sauteed in 2 T olive oil
sage, marjoram,
red pepper, salt, and black pepper to taste
pureed with 1 can white beans

You can add fresh tomatoes to it too. This is also good in salad wraps with vinegar and oil dressing and mozzarella or parmesan cheese.

Texas Stuffed Tomatoes with black-eyed pea salad

2 cans black-eyed peas
2 c. corn
red, yellow, or orange bell peppers, roasted and diced
1 bunch chopped green onions
1-2 jalapeno peppers, diced

Toss with Dressing made of:
1 c oil
juice of 2 limes
2 tsp cumin
2 tsp Tabasco
1 tsp salt
1/4 c cilantro, chopped
1/2 tsp lime zest
1 tsp oregano
1/4 c
red wine vinegar