Pasta salad

Best served cold.

You need: 1/4 cup uncooked pasta (not spaghetti); 3/4 cup diced cucumber, 1 cup diced tomatoes, 1 cup boiled chickpeas (or 1 can);

For the dressing: 1/4 cup red wine vinegar, 1/4 cup olive oil; salt, pepper, paprika, and crushed red pepper to taste.

How to: Cook the pasta and drain. Place in a bowl with cucumber, chickpeas, and tomatoes. Mix well, but gently. Place all the ingredients for dressing in a bowl and stir well, or blend together. Blending will work best, but is not necessary. Pour over the salad and mix gently. Chill thoroughly before eating.

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Minestrone

This is a very tasty, filling, and healthy soup.

 

You need:

Olive oil for cooking

½ cup onions

2 tbsp minced garlic

¼ cup diced peppers

½ cup pasta or rice

¼ cup cooked garbanzo beans/any other beans

¼ cup diced carrots

¼ cup peas

You can also add other vegetables, depending on what’s in season, like squash, potatoes, greens, etc.

3 cups vegetable broth

½ cup fresh tomatoes, diced

Spices: basil, thyme, rosemary, crushed red pepper, salt, pepper

 

How to:

  1. Heat the olive oil in a pan large enough to hold all the ingredients.
  2. Sauté the onions and garlic.
  3. Add the peppers and carrots.
  4. Add the spices, stir well, and let it cook for a few minutes.
  5. Add the broth and bring it to a boil.
  6. Add the tomatoes, peas, pasta/rice, and beans.
  7. Turn down the heat, cover, and let it simmer until the pasta/rice is cooked. Check to see if you need more broth.
  8. Grate some cheese (I use Parmesan) over the top and serve.