WHAT’S COOKIN'IN 2011

Let start the year off with low calorie meals, this is year I will be cutting down on fat and salt in my recipes, give them a try and lose weight with us. Our newsletter will be once a month this year, make sure you check it out, it will be full of everything you need to know to keep you on your diet and remain fit in 2011. Everyone have a great losing year.

WHAT’S ON HAND VEGETABLE SOUP

Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.

1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons vegetable oil
8 cups water or low fat vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 white potato, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste

Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.

Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.

Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.

Remove from heat. Stir in parsley. Season with salt and black pepper.



Makes 6 to 8 servings

KWANZAA RECIPE DAY-7

7th Kwanzaa Principle: Imani or Faith
Health Principle: Believe that you are an important part of Divine Creation. Have faith in your ability to heal yourself and the world.





JOLLOF RICE

Ingredients
1 large onion, slice
1(14.5 ounce) cans diced tomatoes
1/2 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
1 (3 pound) whole chicken, cut into 8 pieces
1 cup uncooked white rice
1 cup diced carrots
1 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
1//4 teaspoon ground nutmeg

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent. Stir in diced tomatoes and tomato paste,and season with salt, black pepper, cayenne pepper, red pepper flakes,Worcestershire sauce and rosemary.
Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.