be grateful to be

January32013

Three Bean & Tomato Soup

(from a South African braai cookbook)

Ingredients:

1 onion, roughly sliced
a couple cloves of garlic
a good dollop of olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
2 cans whole peeled tomatoes
8 ripe tomatoes (quartered, skin and all)
1 can chickpeas
1 can sugar beans
1 can butter beans
2 cups fresh spinach (finely chopped)
salt & pepper to taste

Directions:

1. In a deep pot, fry the onions, spinach, and garlic in the olive oil until the onions are translucent. Add the cayenne pepper and paprika, give it a good stir, and then add the tins of whole peeled tomatoes, the roughly chopped fresh tomatoes, and the three tins of beans, plus some water or vegetable stock. Let this simmer on low heat until the fresh tomatoes disintegrate.

recipes soup tomato beans chickpea spinach

November42012

Vegetable Quiche

Ingredients:

1 9-inch pie shell
1 pound fresh spinach, cooked and well drained
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
1 1/2 cups shredded cheese
3 or 4 eggs, lightly beaten
3/4 cup milk
1/2 teaspoon salt
1 teaspoon fresh chopped basil or 1/3 teaspoon dried basil
2 tomatoes, sliced

Directions:

1. Press water out of spinach. Finely chop. Saute green onions and garlic in butter until golden. Add spinach, cook over medium heat, stirring constantly, until excess moisture evaporates.

2. Combine spinach mixture, cheese, eggs, milk, spices, tomatoes, and whatever other vegetables you want in a large bowl. Mix well. Turn into the pie shell.

4. Bake at 415 degrees for 25 minutes, then reduce heat to 325 degrees for an additional 15-20 minutes.

recipes entree quiche breakfast brunch eggs cheese vegetables spinach tomato mushrooms