Multi-legume Soup

(rinse before soaking/cooking)

(Reynolds slow cooker liners)

Ingredients
1 bag Trader Joe's 17 bean and barley mix, cooked in crockpot until tender (or prepare however you normally do dry lentils/beans)
1 tbsp olive oil or canola oil
1/2 tbsp butter (salted or unsalted)
1 organic vine ripened tomato
1 stalk celery, finely chopped
1 large shallot, finely chopped
1 carrot, finely chopped
1/2 red/orange/yellow bell pepper, diced
1 large clove garlic, grated
5-7 sprigs fresh thyme
1 dried bay leaf
1 tsp curry powder
2-3 tsp sea salt
freshly ground pepper to taste
1 32oz container low sodium vegetable broth
1/2 cup any marinara/spaghetti sauce

Steps:
1.  Heat oil in stock pot.  Add onions, carrots, celery, and garlic. Stir. Add butter and cook 2-3 min. on medium low heat.  Season with some of the salt and pepper.
2.  Strain beans from soaking/cooking water.  Add to pot.  Stir.  Season again.
3.  Add broth, bay leaf, marinara sauce, tomatoes, and peppers.  When simmering, add thyme and remainder of salt & pepper.
4.  Simmer 15 min. uncovered and then on very low heat, covered, for 15 min. You can really cook it as long or short as you'd like.
5.  Remove bay leaf and thyme sprigs.  Serve with couscous or your rice of choice &/or alongside crusty bread.

Antipasto: Fried Ravioli

This is a treat and one that your guests will think you got from carry-out.  It is so easy to make and the outcome is gourmet!

Buy 1 package any type of ravioli.  I like Buitoni. Line up 3 bowls on your kitchen counter.  Fill the 1st halfway with all purpose flour, the 2nd halfway any kind of milk (including buttermilk or soy milk), and the 3rd almost full with seasoned bread crumbs or season plain ones yourself with salt, pepper, and dried oregano.  Dip each ravioli pillow in flour, then milk, then breadcrumbs.  Refill bowls with ingredients as needed.  Fill a frying pan about 1 inch deep with canola oil.  Heat.  You will know when your oil is ready if you dip the end of a wooden spoon handle in and it bubbles around it.  Fry each batch on both sides till golden brown. Serve with your favorite marinara sauce or even salsa.

Antipasto: Roasted Vegetables w/Fresh Mozarella

Wash and slice up the vegetables of your choice.  Toss in olive or canola oil and sprinkle with sea salt and freshly ground black pepper.  Spread evenly on a cookie sheet in a single layer as much as possible.  Bake in a preheated 425 degrees oven for 20-25 minutes, flip, and repeat or until caramelized to taste.  Once cooled, top with fresh mozarella.  Serve as is or with a side of balsalmic dressing or reduction.

Soothing Stuffed Shells

 This is the epitome of comfort food for my family.  And I can feel better about it nutrition-wise than I can about mac-n-cheese.  It is full of flavor, protein, & greens.  This baked pasta dish will melt in your mouth and make your tastebuds dance while the rest of you feels relaxed and euphoric.  You can mostly use or vary the ingredients but I urge you to only use the Trader Joe's fresh ricotta - this sets the dish aside from all other stuffed shells recipes!

Ingredients:

casserole dish

about 1/2-3/4 of a box large pasta shells (or manocoti), boiled

1 jar or homemade tomato sauce

1 container Trader Joe's fresh ricotta cheese (this is the absolute best I've ever had)

1/4 cup part skim shredded mozarella

1 cup part skim shredded mozarella

2 tbsp olive oil

 1/4 cup finely sliced fresh basil

1 regular size bag of baby spinach, roughly or finely chopped

1/2 tsp dried oregano

1/2 teaspoon garlic powder

1/2 tsp sea salt

1/4 tsp black pepper

Directions:

1.  Preheat oven to 375 degrees or 350 if convection.

2.  Mix ricotta, 1/4 cup mozarella, dried herbs, fresh basil, baby spinach, salt, & pepper in a mixing bowl until well incorporated.

3.  Spread a thin layer of sauce inside the bottom of the casserole dish.

4.  Stuff each shell with about 1-2 tbsp of filling and arrange in a single layer into casserole dish.

5.  Sprinkle evenly the 1 cup of shredded mozarella.

6.  Drizzle with the 2 tsbp olive oil.

7.  Bake for 20-25 min.

8.  Broil on high for 5 minutes til top is brown and bubbly.  This will give it the appearance of an Italian restaurant entree.

Get Thyme for this Savory French Potato Pea Puff Pastry Pie

 This meal was inspired by the Food Network's Melissa D'Arabian's Potato-Bacon Torte.  I will post my recipe soon!