20 ‘powerhouse’ veggies that prevent chronic disease
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Dal Recipe
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!
Served with Jasmine Rice and Fresh Corn (removed from the cobb)
Felina Silver Robinson
Felina’s Sweet and Spicy Veggie Spread©
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
Felina Silver Robinson
Felina’s Homemade 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
I love an easy meal. This one may have a few seperate parts, but you’ll enjoy it. Please try my recipe Felina’s Fried Salmon Dinner©.
You will need the following ingredients
(3) lb bag of yellow potatoes
(5) ears of corn on the cob
(2) lbs of salmon without the skin
(1) bunch of green onions
(1) red onion
(3) cloves of garlic
(3) plum tomatoes
(1/4) cup of Lea Perrins Worcestershire Sauce
(1/4) cup of soy sauce
(2) tbsp of olive oil
(2) tbsp Trader Joe’s everyday seasoning
(1 1/2) sticks of margarine
(1/4) cup of milk
(2) tbsp of Goya adobo
Follow these directions:
Prepare the potatoes first. In a medium-sized pot of water, add peeled and cut potatoes and cook until soft. While potatoes are cooking, shuck and cook the corn on the cob, then cut the kernels off when finished. In a medium-sized placed cleaned cut up salmon in fray pan. Add olive oil, soy sauce, and Lea Perrin’s Worcestershire. Cook, turning occasionally for browning to desired appearance for at least 20-25 minutes. While cooking, add in chopped garlic, green onion, red onion, and plum tomato. Turn off and set aside. Drain potatoes, mash and add Adobo, margarine and milk. Whip with a whisk. Set aside. Plate food and enjoy your meal. (Makes dinner for 5.)
Felina Silver Robinson
I love yellow rice and I love beans, but I need just a little more than that to keep me interested, so this is what I came up with. Try my recipe: Felina’s Yellow Rice and Beans©.
You will need the following ingredients
(4) Cups of Waters
(2) Tbsp of Olive Oil
(2) Tbsp of Goya Adobo
(2) packs of Goya Saffron
(2) Cups of Basmati Rice
(1) Can of Goya red kidney beans
(1) Red onion
(2) Cooked pieces of corn on the cob
(1) Cup of Sweet peas
(2) Tbsp of Trader Joe’s Everyday Seasoning
Follow these directions:
Prepare the rice first. In a medium-sized sauce pan pour water, then add Olive Oil, Adobo and Saffron. Cook on high, bring to a boil then add rice, keep on high for 5 minutes stirring at least 2-3 times. Simmer until all water has evaporated. Let stand for 5 minutes.
Chop the onion, cut the corn off the cob, then place both in a medium size fry pan, then add peas and kidney beans (with juice). Mix everything together, stir in Everyday seasoning and simmer for 5-7 minutes. Serve over rice and enjoy!
Felina Silver Robinson
Are you looking for something easy and quick to make for lunch or dinner? You’ve got it. Try my Spring Time Stir Fry With Pasta© recipe.
You will need the following ingredients
(1) pack of green onions
(3) plum tomatoes
(1) red onion
(2) large Portobello mushrooms
(2 tbsp) of soy sauce
(2 tbsp) of Teriyaki sauce
(2 tbsp) of Worcestershire sauce
(1 tsp) of 21 seasonings (trader joe’s)
(1 tsp) of Adobo (Goya)
Follow these directions:
Prepare your desired pasta and time accordingly. Then in a medium-sized frying pan pour in the soy sauce, Worcestershire sauce and Teriyaki sauce. Add in the 21 seasoning and the Adobo (Goya) and set aside. Generously cut up green and red onion along with the plum tomatoes and Portobello mushrooms. Toss into the frying pan. Mix everything together. Turn fire on medium and cook for 5-7 minutes or until you reach the desired texture. Please stir ingredients regularly. When done, serve on top of your choice of pasta and enjoy.
Felina Silver Robinson
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