Chik'n-White Bean Soup

I made a few modifications from the original recipe I found on the net. It called for cooked turkey breast, dried rosemary and shredded carrots. This is my version and it is delicious. I made this recipe last weekend and forgot to blog it. So, I made again last night for our lunch at work tomorrow, so I'll get to see what others think of it.

• 2 garlic cloves, mined
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 can (28 ounces) diced tomatoes in puree
• 1 can (or the equivalent) vegetable broth
• 1 package (6 ounces) fresh baby spinach, run your knife through it
• 2 cups sliced carrots
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 package Morning Star Chik'n Strips
• Shredded soy Parmesan cheese

In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add pepper flakes and cook another minute. Stir in the tomatoes, broth, spinach and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are pretty tender (about 15-20 minutes).

Stir in beans and chik'n; return to a boil. Reduce heat; cover and simmer 10-15 minutes more.

Serve in bowls with a sprinkle of Parmesan cheese as garnish. Serves 6

Cowboy Caviar

Cowboy Caviar starts with a base of black-eyed peas, tomatoes, corn, and avocado. If you want more heat add a fresh sliced jalapeno pepper. Serve with tortilla chips for an appetizer.

Yield: Makes 10 to 12 appetizers

• 2  tablespoons  red wine vinegar
• 2 teaspoons hot sauce
• 1 1/2  teaspoons  salad oil
• 1  clove garlic, minced
• 1/8  teaspoon  pepper
• 1  firm-ripe avocado (about 10 oz.)
• 1  can (15 oz.) black-eyed peas
• 1  cup frozen corn kernels, thawed
• 2/3  cup  thinly sliced green onions
• 1/2  pound  Roma tomatoes, coarsely chopped
• Salt
• 1  bag tortilla chips

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper.

Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

Drain and rinse peas. Add peas, corn, onions and tomatoes to avocado.

Mix gently to coat. Add salt to taste.

Serve pea mixture with chips as an appetizer.

Chicken and Broccoli Stir-Fry

My intention was to make a Chicken Lo Mein, but when I started pulling out the ingredients I found that my bell pepper was way past it's prime. While in the frig I spotted some broccoli flowerettes and a bottle of stir-fry sauce. So this is what I came up with.

• 8 ounces Dreamfields spaghetti noodles
• 1/2 cup Kraft Asian Toasted Sesame Dressing, divided
• 1 package Morning Star Chik'n Strips
• 2 tablespoons minced garlic
• 1 head broccoli flowerettes
• 1/2 large sweet onion, sliced
• 1/4 cup Szechuan-Spicy Stir-Fry Sauce

Cook pasta according to the package directions.

While the pasta cooks, heat 1/4 cup Sesame Dressing  in a large skillet. Add broccoli and onion and cook about 5 minutes. Add chicken strips and garlic, cook until chicken is done and broccoli is as tender as you like it.  Add the remaining Sesame Dressing and the Stir-Fry Sauce. Heat through.

Serve chicken and broccoli stir-fry over drained pasta.