Israeli Bean Soup-By Norene Gilletz cookbook

1¼ hours 15 min prep

Change to: servings US Metric
2
cups small white beans (navy beans, etc)
6
cups cold water, for soaking the beans
1
tablespoon olive oil
3
onions, chopped
3
celery ribs, chopped
3-4
garlic cloves, minced
3
carrots, chopped
6 1/2
cups water
2
potatoes, peeled and cut into small chunks
1-2
bay leaf
1
teaspoon dried thyme
1
teaspoon cumin
28
ounces crushed tomatoes
2
tablespoons tomato paste
salt and pepper
1/4-1/2
cup fresh cilantro, minced

Method:

Soak beans overnight. Drain and rinse well.
Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
Bring to a boil, and then reduce to simmer for 1 hour.
Add tomatoes, tomato paste, salt and pepper.
Cook 1/2 hour longer, until beans are tender.
Add cilantro.
If soup is too thick thin with a little bit of water.
Time given does not include overnight soaking

Lemon Chicken - 4 servings

120 Calories per serving

Preheat oven to 350 degree

1 pound boneless chicken breast halves

2 lemons

1 teaspoon dried tarragon

Fresh pepper to taste

Place chicken in foil lined baking pan. Fold sides of the foil up. Halve lemons and squeeze juice of 1/2 lemon over each chicken piece. Sprinkle each piece with 1/4 teaspoon tarragon and some pepper. Fold foil together, and seal to secure chicken. Bake for 50 mins.

Pineapple Steak Kabobs - 4 Serving

168 Calories Per Serving

1 tablespoon soy sauce

2 tablespoons water

1 teaspoon garlic powder

1 tablespoon apple sauce

1 pound steak, cut into 2 inches squares

Small red bell pepper, cut into 1 inch squares

8 ounce can unsweetened pineapple chunks, juice reserved

8 fresh mushrooms

combine soy sauce, water , garlic powder, and applesauce. Marinate steak 1 hour. Alternate steak, pepper, pineapple, and mushrooms on skewers, broil until desired doneness.

Greek Salad - Only 80 Calories Per Serving

2 Serving

2 cups romaine lettuce

2 tablespoons feta cheese

1 tomato

1 cucumber

1/2 stalk celery, sliced

2 black olives

2 tablespoons of vinegar

1 tablespoon olive oil

Mix all ingredient

German Potato Salad - Under 100 Calories Per serving

4 Serving

1 1/2 pounds small red potatoes

3 shallots or leeks, minced

1/4 cup each of parsley, chives, and thyme

2 tablespoons balsamic or wine vinegar

2 tablespoons beef broth

2 tablespoons olive oil

2 minced garlic cloves

* Boil potatoes in saucepan till tender. Remove from heat, drain, and cut in halves. In medium bowl, toss with shallots or leeks, and herbs.Set aside. In a small saucepan, combine vinegar, broth, olive oil, and garlic. Warm over low heat , and pour over potatoes. Done

2 P VS 1 Y

Two medium size Potatoes

One small Pumkin

One large Yam

Clean / peel off/thin slice

4 table spoons of Olive oil added to fry pan(heat it up 30 sec)

pour all ingredients in the pan (fry about 3 mins/add 1/3 of cold water/another 5 mins)

Vinegar; sugar; salt; (2 tea spoons each)

sprinkle onion on the plate (optional)

P.S

Add some mushrooms if desire

Pumkin Oatmeal

knife one medium pumkin into tiny square cubes

boil water with the pot

Add Oatmeal into boiling water, add some dates (optional)

simmer and add pumkin cubes (about 45 mins)

Add half cup of granulated sugar(stir /wait 1 min)