3 Tbsp. olive oil
8 oz. container chopped celery, onions, green peppers
1 Tbsp. minced garlic
1 large bay leaf
¼ tsp. dried thyme
36 oz. vegetable broth
1 lb. sliced zucchini
1 can crushed tomatoes
1 can baby corn, drained
1 can red kidney beans, drained and rinsed
1 lb. peeled, cubed butternut squash
1-1/2 cups Arborio rice
2 Tbsp. fresh parsley, chopped

Heat oil in a large soup pan over medium heat. Add celery, onion, and green pepper mixture along with garlic. Cook for 7 minutes. Add bay leaf and thyme and cook for 2 more minutes. Add vegetable broth, stir and bring to a boil. Add zucchini, tomatoes, baby corn, and squash. Reduce heat and simmer for 5 minutes. Stir in rice.

Simmer covered for another 20 minutes, stirring occasionally so rice doesn’t stick to bottom. Mix in beans and parsley and cook for 5 minutes more. When rice is done, serve hot. Serves 6 to 8.

1-1/2 pounds skinless, boneless chicken thighs, cut into 2 inch chunks
2 Tbsp. olive oil
1 onion, sliced
1 red bell pepper, cut into strips
2 cloves garlic, minced
14.5 oz. can diced tomatoes, drained
1 lb. red potatoes, cut into bite-size chunks
1 can chicken broth
¼ tsp. each dried thyme and dried savory
1 small jar diced pimento, drained

In a Dutch oven, heat oil. Add chicken and brown on all sides. Add onion and red pepper. Cook until slightly wilted. Add garlic and stir. Add the remaining ingredients. Cover and simmer for 30 minutes or until chicken and potatoes are tender. Makes 6 servings.

½ cup dried apricots, cut into quarters
1 lb. cauliflower rice
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, sliced
2 cloves garlic, minced
½ package baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
½ cup walnuts, chopped
½ cup green onions, sliced

In a small bowl, put the apricots and cover with boiling water for at least 10 minutes. Drain before using.

In a large pot or skillet, heat 1Tbsp. olive oil and 1Tbsp. butter. Add onion and cook until wilted. Add garlic and stir. Add cauliflower and cook for several minutes, stirring occasionally. Mix in apricots, spinach, chickpeas, chopped nuts, green onions. Stir in remaining olive oil and butter. Heat and serve. Serves six.

Saturday, June 9, 9:30 am, “IngramSpark vs Createspace” with Nancy J. Cohen, Florida Romance Writers, Tigertail Lake Recreation Center,  580 Gulfstream Way, Dania Beach, FL 33004, http://www.frwriters.org

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