Anaheim Chile Soup

Okay, I got part of the recipe off of bountiful baskets on Facebook. But I kind of made it up. So if you can cook with out measuring things then just put in what you want and make it to your liking.

Carrots, celery, onion, corn, roasted chiles (you roast green chiles by placing them on the bbq for 5-10 minutes per side, then seal them in a plastic bag for 10-15 minutes. Take them out and peel the skins off and add them to the soup).

So the first thing I did was saute the carrots, onion, garlic, and celery (I wish I had added some zucchini or squash or potato). While you are doing this boil some corn on the cob.

Scrape the corn from the cob into the pan. Put the cobs in too. Cover all of this with water. Boil and then simmer uncovered until your veggies are cooked to your liking. Remove the cobs, throw them away.

Take some flour and some oil in a pan. Simmer and mix till brown. Add some veggie broth. Simmer this till a little thick. Add it to the soup. Add the chiles. Simmer a bit longer. The longer you simmer any soup or stew the more flavorful it'll be.

Enjoy. Very spicy.

Melissa

Cauliflower Mashed Potatoes

Steam a head of cauliflower in pieces. Put it in the blender with salt, pepper, and soy milk (however much you would use to make mashed potatoes, I never measure this). Blend till lump free. Add to a baking dish. Bake at 400 for about 10 minutes with some paprika sprinkled on top. It's really yummy.

Melissa

Spicy Tomato Ziti

2 Tbsp. olive oil
1 lb. chopped mushrooms
2 large cloves garlic, minced
1 35-oz. can Italian chopped tomatoes
1/2 tsp. hot red pepper flakes
Salt and pepper to taste
1 lb. ziti
2 Tbsp. grated Parmesan cheese

Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and sauté until softened, about 5 minutes. Add the tomatoes with their juice, red pepper flakes, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 15 minutes.

Cook the pasta in boiling salted water according to the package directions. Drain well. In a large serving bowl, toss the pasta with the sauce, sprinkle cheese on top and serve.

Brittney

Orzo Stuffed Peppers

1 cup orzo pasta
4 peppers

2/3 cup tightly packed fresh parsley
1 clove garlic
2 tbs olive oil
12 oz. faux ground beef-style crumbles
1 large can of Italian chopped stewed tomatoes
1 12-oz. jar tomato sauce

Preheat the oven to 350°F.
Cook the orzo pasta according to the directions on the package. Drain and set aside.

Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.

In a large skillet, brown the beef-style crumbles in the oil and garlic over medium heat. Stir in the orzo, parsley, and can of tomatoes. Continue cooking, stirring frequently, until the mix

ture is heated through.
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Bake for 20 minutes.

Makes 4 servings

Brittney

Black Eyed Bean Casserole

Oh boy. This might be my new favorite meal. I am so full from it. I hope you enjoy it as much as I did.

Black Eyed Bean Casserole.

Melissa

P.S. It made lots of leftovers.

Blueberry Muffins

I have been trying many muffin recipes. I finally found one I love. Vegan Blueberry Muffins. So moist and tasty. We couldn't eat just one.

Melissa

Bruschetta

Balsamic and Basil Bruschetta

Okay, my kids devoured these in seconds.

Melissa