Cannellini bean soup/ no tomatoes

Tasty/ easy ingredients

Ingredients:

1 medium onion chopped

1 carrot chopped

1 celery stock chopped

2 minced garlic cloves

vegetable broth with no tomatoes(to cover), or chicken broth (probably 4 cups or more?)

2 (15 ounce) cans of cannellini beans

1 teaspoon dried thyme

pinch or so of dried rosmary

pinch or so of dried sage

couple of fresh oregano leaves 

2 cups fresh spinach or Kale

Optional Parmesan cheese or / and parsley

Directions:

Place chopped onion, carrot, celery, garlic in pot with enough broth to cover. Cook about 20 minutes or until veggies are almost tender.  Add the beans and seasonings and enough broth to cover (as much as you like). Cook 15 minutes or more until veggies are totally tender.  Mash the soup a bit with a potato masher. Add the spinach or Kale and cook a few more minutes. Serve----you can top with Parmesan cheese or parsley if desired.
 

Black bean soup without tomatoes

tasty and easy 4 big full sized servings

1 large yellow onion, chopped 

1 large carrot, chopped 

1 celery rib, chopped 

1 red bell pepper, stemmed, seeded, and chopped (optional)

4 cloves garlic, minced 

60 oz (4 cans) black beans, rinsed and drained 

32 oz vegetable broth with no tomatoes or chicken broth

1 tablespoon ground cumin 

½ teaspoon dried oregano (or fresh--just use a lot more)

1 bay leaf and black pepper, to taste 

1 tablespoon fresh lime juice

 ¼ cup chopped cilantro 

Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

Pour some broth in a pot and  add onions, carrots and celery, bell pepper cooking until tender (can take 20 -30 minutes if your celery is not chopped really small). Add the rest of the broth and black beans, cumin , bay leaf, and oregano. Cook another 20 minutes or so until the flavors blend and the veggies are as tender as you want them .  Mash some of the soup with a potato masher. Taste and see if it needs salt--most broths have a lot. Add lime juice a bit at a time to taste. Serve topped with cilantro.

zucchini with garden peas (lemon dill)

Nice summer dish and Found the idea Can serve as a side dish or with rice or pasta

here https://ifoodreal.com/lemon-dill-shrimp-zucchini-peas/

Go to the above link if you want shrimp in this dish.

Zucchini and Peas:

• 2 lbs zucchini chopped into quarters
• 2 cups green peas fresh or thawed 
• 1 large garlic clove minced
• 2 tbsp avocado or coconut oil
• 1 large lemon zest and juice of (used only to taste--just part of the lemon
• 1/2 tsp himalayan pink salt
• 3 tbsp dill finely chopped

skillet to medium heat and swirl avocado oil to coat. Add garlic and cook for 10 seconds. Add zucchini and cook for 4-5 minutes or until cooked but firm, stirring occasionally. Turn off heat and add peas, lemon juice, salt and zest; stir gently. Sprinkle with dill and serve warm 

quiche/ GF/Tuna

The above version I added black olives and used frozen thawed spinach instead of zucchini.

2 cups (1 medium) chopped zucchini (me--I just sprinkled thawed chopped spinach)

1 cup (1 medium) chopped tomato

1/4 cup diced onion

1/3 cup freshly grated Parmesan cheese

1 1/2 cups milk (me/almond milk)

3/4 cup baking mix (me GF Bisquick)

3 eggs

1 small can of tuna drained )

1/2 t salt

1/4 t pepper 

Optional black sliced olives

fresh parsley (if desired--in this photo I had none)

Layer the zucchini Or spinach or whatever you are using), tomatoes, and onion, tuna in a greased 7 by 9 (or 10 )-inch casserole dish (or 10-inch pie plate). .

Whisk or blend the milk, baking mix, eggs, Parmesan, salt and pepper together. Pour over the veggies. Top with some parsley and bake at 400 for about 30-40 minutes or until no longer raw in the middle.

PAD Thai Chicken casserole (can sub Tofu)

EASY FAST recipe

The above sauce is GF , but the jar was not as big as what was called for in the recipe below/ more would be better.

The above noodles were good in the recipe---these required cooking for about 7 minutes in boiling water unlike some pad thai noodles. SERVES 6

Recipe found here taste of home under Thai Chicken Casserole found on Pinterest here : https://www.pinterest.com/pin/20991003262371937

• Ingredients: ( note if using tofu instead of chicken, I make the tofu earlier in day using https://nannykimsrecipes.blogspot.com/2024/03/nutritional-yeast-tofu.html?m=0 )

• One bottle of Thai peanut sauce (11 and 1/2 ounces)* or see below
• One cup chicken broth,    3 cups rotisserie chicken chopped
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1 package of thick thai noodles (14 ounces)

 chopped peanuts and cilantro Optional for topping

• 3 -4 cups coleslaw
• 4 green onions chopped
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• Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions.
• Prepare noodles according to package directions-make sure they are done; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 15-25 minutes. If desired, top with peanuts and cilantro.
• * Substitution for the sauce:      6 tablespoons of soy sauce, 2-3 tab rice vinegar (go easy--otherwise it can make it a bit tart--), 2 to 3 tab lime juice 2-3 tab ketchup , 2-3 teaspoons of sugar, optional 1/4 tsp crushed red pepper (I used 1/8, but more would be ok too) 1 tablespoon of peanut butter Do this sauce according to your taste
• https://www.tasteofhome.com/recipes/thai-chicken-casserole/?_cmp=stf&epik=dj0yJnU9ZVFwSHZWc2QwLVJpVVdHSDQxMUw0N1RRVzlfMHRyWnkmcD0wJm49U0ZRVXhFRGdkVkRUb3VtdGNuV1d6QSZ0PUFBQUFBR0NSYllF