tortellini soup

Ingredients

• 1 (14 1/2-ounce) can chicken broth/4 cups water/2 extra-large vegetable bouillon cubes/1 (10-ounce) package frozen chopped spinach, unthawed/2 (14 1/2-ounce) cans stewed tomatoes, undrained/1 garlic clove, minced
• 2 (9-ounce) packages refrigerated cheese-filled tortellini/1/2 cup shredded Parmesan cheese

Preparation

Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.

Zucchini Pistou Pasta

Ingredients
1 tablespoon olive oil /2 1/2 cups zucchini (cut roughly penne shaped) /1 cup basil (packed)/ 1/4 cup parmigiano reggiano (grated) /1 clove garlic/ 2 tablespoons pine nuts (toasted)/ 1/2 lemon (juice)/ salt and pepper/ 1 tablespoon olive oil
1 small onion (diced)/ 2 cloves garlic (chopped)/ 1/2 pound pasta (I used whole wheat penne)/ 1/4 cup heavy cream
1/4 cup parmigiano reggiano (grated)/ 1/2 teaspoon pepper

1. Heat the oil in a pan. 2. Add the zucchini and saute until tender, about 5 minutes and set aside. 3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
4. Heat the oil in the pan. 5. Add the onions and saute until tender, about 5-7 minutes. 6. Add the garlic and saute until fragrant, about a minute. 7. Add the remaining zucchini and set aside. 8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it. 9. Add the reserved pasta water to the food processor and puree it contents. 10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
11. Serve garnished with parmigiano reggiano and pepper.

Greek Nachos

Ingrediants

Pita Chips/Feta Cheese/Monterey Jack Cheese/Kalamata olives /Cherry Tomatoes/Fire Roasted Red Peppers
Olive Oil/ Pepperoncini/fresh oregano garlic

Directions

Mix roasted red peppers with 1/2 tbsp olive oil, fresh oregano and garlic. Let sit in fridge for at least 30 minutes Heat oven to 350 degrees spread chips in a single layer and sprinkle on both cheeses. Place in oven for about 10 minutes until the cheeses melt. Then add the other toppings, then add the roasted pepper salsa on top and enjoy!

Moroccan Rice Pudding

Ingredients:

• 1 cup short grain white rice,
• 2 cups water
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 1/2 cups milk
• 2/3 cup sugar
• 1 or 2 sticks of cinnamon
• 2 to 3 teaspoons orange flower water
• ground cinnamon or nutmeg for garnishing

Directions

Wash the rice in a large bowl filled with water, drain. Put the rice in a 3-quart (liter) or larger pot. Add water and salt, bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Move the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.

Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.

Garlic Chive Rice & Mushrooms

Ingrediants

1 3/4 cups of long grain rice

4tbsp Penut oil

1 small onion, chopped

2 green chillies, chopped

Garlic Chives Chopped

1/2 oz fesh cilantro

2 1/2 cups of mushroom or vegatable stock

1/2 tsp sea salt/ salt

9oz of mixed mushrooms sliced

2oz cashew nuts

Directions

Heat half of the oil in a pan, cook onion and chillies on low heat stir. Cook 10 minuts, or untill soft. Set garlic chives down cut the coriander and put the leaves aside. Blend the rest of the chives and coriander in a blender with the stock. Add rice and onions and fry for 5 minuts, put in stock mixm stir in salt and black pepper. Cook for 15-20 minuts bring to a boil. Remove and let cool. Now cook the musrooms and garlic chives cooking for 4 minuts. Once Finished stir together and enjoy!

Sweet and Sour Cabbage

Ingredients

* Onions, raw, sliced thin, 170 grams (about 1 small)
* Cabbage, fresh, shredded, 530 grams (about half a head)
* Olive Oil, 2 tbsp
* Charnushka Seeds, 1.5 tsp
* Balsamic Vinegar, 1/3 cup
* Sugar


Directions

heat the oil to about medium heat in a large heavy-bottomed saucepan or a saute pan. add the onion and cook until soft; add in the charnushka seeds and continue cooking until the onions are just golden. add the cabbage and continue cooking until the cabbage wilts. sprinkle the sugar over the cabbage and stir to blend until the cabbage is evenly coated with the sugar. add the balsamic vinegar, reduce the heat to very low, and simmer for 30 minutes. salt and pepper to taste, if desired. the dish can be served hot or at room temperature., 2 tbsp

Vegetarian BLT

Ingrediants

1 Whole wheat hoagie roll
2 Teaspoons virgin olive oil (how about this super healthy replacement for animal fat)
3 Slices of tomato (buy the hothouse grown when out of season, or forfeit taste)
1 Pinch of baby spinach leaves (btw-look who's replacing your worthless buddy Lettuce)
1 Tablespoon of Hellmann's Light Mayonnaise
4 Strips MorningStar bacon strips

Directions

Cook your morning star bacon, put together and enjoy!!!!!!1