Zesty Pumpkin Soup.
Ingredients
1/4 cup butter or margarine
1 cup chopped onions
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can solid-pack pumpkin (1 3/4 cups)
1 cup half-and-half
Ingredients
The extra virgin olive oil in this pasta dish is the mainstay of the Mediterranean diet, which is associated with a low risk of heart disease.
2 cups loosely packed cilantro leaves, washed and chopped
6 ounces angel hair pasta
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and minced
2 small chili peppers, seeded, deveined, and minced
12 ounces shelled and deveined shrimp
2 cups frozen small peas
Directions
1. Fill a large pot with water and set on high heat to bring to a boil. Meanwhile, chop the cilantro leaves into small pieces.
Ingredients
2 to 3 pounds chicken pieces, skinned
2 (10 3/4-ounce) cans cream of chicken soup
1 (4-ounce) can mushrooms, drained
1/2 to 1 cup chicken broth
1 envelope dry onion soup mix
Instructions
Place chicken in slow cooker. Combine cream of chicken soup, mushrooms, chicken broth and soup mix; pour over chicken.
Cook on low 5 to 6 hours.
Serving quantity: Serves 4 to 6.
by Sharon C., Lebanon, MO. via: foodrecipe.blog.co.in
The pungent taste of homegrown cherry tomatoes and fresh basil make all the difference in this dish. Skewer the tomatoes together so you can turn them easily on the grill.
2 medium eggplants, cut into ½–inch rounds
2 medium zucchini, quartered lengthwise
1 pound cherry tomatoes
1 red bell pepper, quartered lengthwise
1 medium onion, cut into ½–inch rounds
1/3 cup olive oil
1 cup fresh basil, roughly chopped or torn
1 teaspoon fresh oregano
Salt to taste
Freshly ground pepper
Arugula and Watercress Salad with Citrus Vinaigrette
Watercress and arugula sprout quickly and grow well indoors. Their peppery taste and the mild flavor of fresh young radishes are complemented by the sweetness of orange in this salad?s dressing.
1 bunch arugula, washed and dried, long or thick stems removed
2 cups loosely packed watercress, washed and dried, long or thick stems removed
3 red radishes, trimmed, washed, and thinly sliced (or ½ red onion, thinly sliced; or 1 small bulb fennel, thinly sliced)
½ medium cucumber, washed, peeled, and cut into ½–inch cubes
½ teaspoon orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sherry vinegar
Pinch of salt
Pinch of freshly ground pepper
1/3 cup olive oil
1 garlic clove, minced
2 teaspoons chives, washed and finely chopped
While blackberries are not the best for juicing (their delicate juice sacs end up with the pulp instead of in the glass), their antioxidant value, color, and flavor make up for it. You can juice a lemon with the peel on, but wash it well since most lemons are treated with a coat of wax.
Next time your energy drops, skip the caffeine.
You’re better off grabbing fruit, nuts, or beans, says Steven Pratt, M.D., coauthor of SuperFoodsRx Diet (Rodale, 2008). These foods boost energy more effectively because they contain vitamins, minerals, and other nutrients that combat inflammation, support your immune system, and help you recover faster from exercise, explains Pratt.
Citrus
Snack on citrus fruits: They’re rich in vitamin C, a powerful nutrient that can have an antioxidant effect 20 minutes after you eat it, explains Pratt. If you prefer juice, choose one with pulp for more fiber, he says.
