NATURALLY
SIMPLE
Sample Recipes
Napoli Garden Pasta
| Greek Spinach
Rice
Corn Creole |
Quick Peanut Butter Cookies
Serves
4
This is a traditional light
tomato-vegetable sauce from Italy.
8 ounces of
spaghetti or penne
2 Tbsp olive oil
1 medium onion, chopped or 1 tsp dried minced onion
2 cloves garlic, minced or 1/2 tsp garlic powder
1 stalk celery, chopped or 1 green bell pepper, chopped
1 large carrot, chopped
1 medium yellow squash or zucchini (3/4 cup), chopped
1 cup sliced mushrooms
1 can (14.5 oz) diced tomatoes
1 tsp unrefined sugar or pure maple syrup
1 tsp basil
1/2 tsp oregano
1/2 tsp unrefined salt
Dash pepper
Sliced olives or minced parsley for garnish
-
Cook
spaghetti in boiling water according to package and drain.
-
In
large skillet with lid, sauté onion and garlic in oil until
softened.
-
Add
the celery, carrot, squash and mushrooms. Cover and cook for 6
minutes or until carrots are tender.
-
Add
remaining ingredients and bring to a boil. Lower heat and simmer,
covered, 5 minutes or more, until spaghetti is cooked.
-
Toss
spaghetti with sauce. Top with sliced olives or minced parsley.
Serve with salad greens.
Tip:
To sneak more vegetables into your family's diet, finely
chop them and they will disappear into the sauce.
Variations:
Vary this recipe by omitting squash and substituting cauliflower
florets, chopped spinach, green beans or frozen green peas.
Serves
4
This dish is perfectly
seasoned according to our neighbor Giovanni. It is particularly
special with homegrown spinach.
1 bunch
fresh spinach (6 to 8 ounces)
3 Tbsp olive oil
2 cloves garlic, minced
1 tsp dill weed or basil
2 tsp unrefined salt (or less)
Dash pepper
1 Tbsp lemon juice or red wine vinegar
4 cups water
1-1/2 cups long grain rice (brown or white)
1/2 cup crumbled Feta cheese (optional)
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
-
Finely chop spinach with knife or in food processor bowl.
-
Heat
oil in a heavy skillet or wok and add minced garlic and mushrooms.
When mushrooms have softened, add spinach, dill weed, salt and
pepper. Cook about 5 minutes over medium heat, stirring often.
Remove from heat and stir in lemon juice.
-
Meanwhile, bring water to a boil and cook rice. Add spinach mixture
to cooked rice and toss lightly with forks until blended.
-
Spoon the green rice onto a warmed platter and arrange in a mound.
Sprinkle with the cheeses. In season, garnish with sliced, fresh
tomatoes. Serve with steamed carrots.
Tip: One
reason we turn up our noses at spinach is its tendency to look slimy.
Some try to give it a gourmet touch by calling it “spinach puree,” but
my family still balks and calls it baby food. By finely chopping the
spinach, its texture is not noticed. All that is seen is green flecks.
Serves
4
An old standby when we want
something that tastes like it took two hours, but is on the table in
ten minutes. Give yourself a break and try it.
3 to 4 cups
corn (fresh, frozen or canned)
1 can (14.5 oz) diced tomatoes or salsa
2 cups cooked and seasoned kidney or black beans
Grated cheese for garnish (optional)
Heat
and serve in bowls. Add a few squirts of lime juice and grated cheese
if desired. To make a heartier meal, serve over rice or pasta.
Tip: This is a good use for beans that you've
previously cooked.
Yield
18 cookies
These delicate cookies melt
in your mouth. It seems like they must be made with flour, but there's
none to be found.
PREHEAT
OVEN: 350 DEGREES
BAKE: 8 -10
minutes
1 cup peanut
butter (chunky or smooth)
1 egg, beaten
3/4 cup unrefined sugar (Sucanat)
-
Melt
peanut butter gently in small saucepan, stirring often. When it is
softened, stir in beaten egg and sugar.
-
Drop
by rounded teaspoons unto oiled cookie sheet. Flatten slightly with
fork. Bake at 350 degrees for 8 – 10 minutes, or until beginning to
brown around the edges. Remove from oven. Let set 2 minutes before
removing to cooling rack.
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Catalog #B3012
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Save!
"Cleansing or Surgery",
"Simple Health Remedies",
and "Vegetarian Cookbook"
Catalog #B3612
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