Archives For Recipes


Felina’s Vegetarian Navy Bean Soup©

I use to eat this all the time, before I became a mother and was afraid my children wouldn’t like it.

I just fed it to my second generation of teen-age daughters and they loved it.

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Ingredients:

Navy Bean Soup Ingredients

(2) Cups of Dried Navy Beans (thoroughly rinsed)

(1) cup of Vegetable broth

(6) cups of Water

(2) tbsp Olive Oil

(3) Celery Ribs (chopped with leaves)

(1) cup of Chopped Carrots

(1) Large Sized Onion of Your Choosing (finely chopped)

(1/4) Red Chili Pepper

(1/2) tsp Adobos (Goya)

(1/2) Everything Seasoning (Trader Joe’s)

(1/2) tsp Salt (or to taste)

(1/2) tsp Pepper (or to taste)

Navy Bean Soup Cooking

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Directions:

In a medium-sized pot,

Add the olive oil and onions.

Cook until the onions are soft, stirring several times.

Combine the remaining ingredients except for the salt and pepper.

Let the ingredients come to a boil.

Turn down the heat and let simmer covered for 8 hours.

Stir occasionally.

You may need to add a little more water.

Let stand for 30 minutes.

Serve and enjoy!

Navy Bean Soup - Completed

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Felina’s Vegetarian Lentil Soup©

I haven’t made this in over two decades. I hope you enjoy it as much as I always have

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Ingredients:

Lental Soup Ingredients

(2) Cups of Dried lentils (thoroughly rinsed)

(2) 32 oz cartons of Vegetable broth

(2) Celery Ribs (chopped with leaves)

(1) cup of Chopped Carrots

(1) Garlic Cloves (crushed)

(1) Large Sized Onion of Your Choosing (finely chopped)

(1) yellow pepper

(1) Rocoto Orange Chili Pepper

(2) Bay Leaves

(1/2) tsp Salt (or to taste)

(1/4) tsp Pepper (or to taste)

Lental Soup Simmering

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Directions:

In a medium-sized pot, combine all the ingredients.

Let the ingredients come to a boil.

Turn down the heat and let simmer covered for 2 1/2 hours.

Stir occasionally.

Let stand for 30 minutes.

Serve and enjoy!

Lental Soup Finished

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Felina’s Vegetarian Split Pea Soup©

The first time I made this recipe, my eldest daughter was too young to remember it.

I hope you and yours enjoy it just as I have.

Ingredients:

Pea Soup Ingredients

(2) Cups of Dried Green Split Peas (thoroughly rinsed)

(6) Cups of Vegetable broth

(2) Celery Ribs (chopped with leaves)

(1) cup of Chopped Carrots

(2) Garlic Cloves (minced)

(1) Medium Sized Onion of Your Choosing (finely chopped)

(1/4) tsp Ground Cumin

(1/2) tsp Dried Basil

(1/2) tsp Dried Marjoram

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(1/2) tsp Salt

(1/4) tsp Pepper

(2) Green Onions

(5) tbsp Shredded Carrots

Directions:

Step One

In a medium-sized pot, combine all the ingredients above the border.

Let the ingredients come to a boil.

Turn down the heat and let simmer covered for an hour or until the peas are soft.

Stir occasionally.

Pea Soup cooking

Step Two

Add your salt and pepper and let simmer for 10 more minutes.

Cool for a short period.

In a blender, and in small batches, purée the cooked soup

Then return to the pot and cook for 10 more minutes.

Dress each serving with green onion and shaved carrots.

Serve and enjoy!

Pea Soup Finished

The first time I made this recipe, my eldest daughter was too young to remember it.

I hope you and yours enjoy it just as I have.

Note: This recipe makes seven one cup servings.

Each serving consists of the following:

204 calories (Approximately)

No cholesterol

1 gram of fat (.55 g saturated fat)

37 grams of carbohydrate

13 grams of fiber

14 grams of protein

1047 milligrams of Sodium

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Felina’s Mixed Pepper Quesadilla©

Quesedilla Ingredients Quesedilla filling Finished Quesedilla

Step 1: Preheat oven to 400° then Cut the following ingredients and mix together in a medium sized fry pan sprinkling on both of the seasonings.

(1) Portabella Mushroom

(4-5) Plum Tomatoes

(1) Yellow Onion

(2) Red Peppers

(2) Orange Peppers

(1) Rocoto Orange Chilli Pepper

(1/4) tsp of Chimichurri seasoning (Whole Foods)

(1/4) tsp 21 seasonings (Trader Joe’s)

Do Not Add Oil Or Water there will be enough juices from the vegetables.  Cook no longer than 5 minutes

Step 2:

On Two separate cookie sheets, place 2 Whole Wheat Tortilla shells

Lightly sprinkle finely cut 4 cheese mexican (Sargento)

Lightly coat the layer of cheese with cooked filling

Lightly coat the layer of cooked filling with more finely cut 4 cheese mexican

Cover each with another Whole Wheat Tortilla shell

Step 3:

Place in the oven and cook for 7-8 minutes.

Remove from oven

Let stand for 2 minutes

Slice, Serve and Enjoy with your favorite salsa, sour cream and/or guacamole


Dal Recipe

 Dal Ingredients

Gather your ingredients:

2 tbsp extra-virgin olive oil

1 yellow onion, finely chopped

1 tsp whole cumin seeds

1/4 tsp ground cardamom

4 cloves garlic, finely chopped

2 tbsp finely chopped ginger

2 cups red lentils, sorted and rinsed

4 cups low-sodium vegetable broth

1 1/2 cups chopped tomatoes, with their juice

1/3 cup chopped fresh cilantro

1 tsp ground turmeric

1/4 tsp fine sea salt

1 jalapeño pepper, seeded and finely chopped

Preparation instructions

Heat oil in a large pot or fry pan over medium high heat.

Add onions and cook until softened, about 5 minutes.

Add cumin, cardamom, garlic and ginger: cook, stirring often, for about 2 minutes.

Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño; bring to a boil.

Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, for about 15 minutes.

Serve and Enjoy!

Dal cooked

Served with Jasmine Rice and Fresh Corn (removed from the cobb)

Felina Silver Robinson

Food Ideas

05/05/2015 — Leave a comment

Felina’s Sweet and Spicy Veggie Spread©

 veggie before

Gather your ingredients:

(1) cup each of the following

Broccoli, celery, carrots, and plum cherry tomatoes

(1) tbsp mango ginger chutney

(1) tsp sugar

(1/8) tsp of salt

(1/8) tsp of pepper

parsley for garnish

Preparation instructions

In a blender place the following

Broccoli, celery, carrots, and plum cherry tomatoes

Turn blender to liquefy

Let run till smooth stopping occasionally to stir

Add in the remaining ingredients except for the parsley

Taste, add extra seasoning to taste

Place in a serving bowl

Garnish with parsley (not shown in picture)

Serve with naan, pita or any wheat bread of your choice

veggies after

Felina Silver Robinson


Felina’s Homemade Hummus©

 hummus

(2) cups of chickpeas (canned)

(½) cup of tahini

(¼ ) cup of extra virgin olive oil (you will also need a small amount for garnish)

(2) peeled garlic gloves (you may add more for taste)

Fresh squeezed lemon juice (1) lemon (you can add more if you like)

(1) Tbsp of ground cumin

Add freshly ground salt to taste

Add freshly ground salt to taste

Freshly parsley chopped for garnish

Place chickpeas, tahini, olive oil, garlic and lemon juice in your blender, sprinkle in the freshly ground salt and pepper, turn on the processor. Add water as needed to soften the purée. You may need to add more salt and pepper, or even lemon juice to come to the taste you’re comfortable with. Remove from process place in serving dish or storage container. Lightly coat with olive oil then sprinkle on cumin and fresh parsley.

Enjoy with my homemade tabouli recipe, naan bread or crackers

Felina Silver Robinson