Suggested Recipes
Lentils Rice and Onions by Deborah Capuano
Coat frying pan with olive oil
Add one large Spanish onion sliced and saute until almost carmalized
You may want to drizzle a little olive oil as it cooks down
Cook one cupo of lentils in2 cups of chicken broth.
Add a little water if needed to cook until tender
Cook one cup of brown rice
Add rice and lentils to the onion mixture, stir and simmer.
Add a little sea salt and pepper to taste.
Coat frying pan with olive oil
Add one large Spanish onion sliced and saute until almost carmalized
You may want to drizzle a little olive oil as it cooks down
Cook one cupo of lentils in2 cups of chicken broth.
Add a little water if needed to cook until tender
Cook one cup of brown rice
Add rice and lentils to the onion mixture, stir and simmer.
Add a little sea salt and pepper to taste.
Turkey Chili by Deborah Capuano
1/2 lb dry pinto or kidney beans or one can of each drained
2, 14-1/2 oz cans organic tomatoes
2 lbs of ground turkey browned
2 medium onions chopped
1/2 cup of carrots finely chopped
1 green pepper chopped
2 to 3 Tbls chili powder
1 tsp pepper
1 tsp cummin
sea salt to taste
You can do this in a crock pot or a large pot. If in a large pot saute lightly onions, peppers and garlic in extra virgin olive oil
1/2 lb dry pinto or kidney beans or one can of each drained
2, 14-1/2 oz cans organic tomatoes
2 lbs of ground turkey browned
2 medium onions chopped
1/2 cup of carrots finely chopped
1 green pepper chopped
2 to 3 Tbls chili powder
1 tsp pepper
1 tsp cummin
sea salt to taste
You can do this in a crock pot or a large pot. If in a large pot saute lightly onions, peppers and garlic in extra virgin olive oil
Vegetable Lentil Soup by Dr. Al Costanza
11 to 14 cups distilled water
2 cups lentils rinsed
2 large potatos diced
2 0r 3 large carrots diced
2 cloves garlic minced
3 large celergy stocks chopped
1 large red onion sliced
1 large red pepper diced
4 Tbsp olive oil extra virgin cold pressed
1 16oz can of stewed tomatoes
1 12oz or 2 8 oz cans chicken broth (no MSG)
1/2 cup fresh parsley
1 bay leaf
1 and 1/2 tsp celery seeds
1 tsp worchesterdshire sauce
3 Tbsp sea salt
1 tsp tyme
5 or 6 cranks of black pepper from mill
Boil then simmer until lentils are cooked - approx 1 and 1/2 hoours (do not overcook)
11 to 14 cups distilled water
2 cups lentils rinsed
2 large potatos diced
2 0r 3 large carrots diced
2 cloves garlic minced
3 large celergy stocks chopped
1 large red onion sliced
1 large red pepper diced
4 Tbsp olive oil extra virgin cold pressed
1 16oz can of stewed tomatoes
1 12oz or 2 8 oz cans chicken broth (no MSG)
1/2 cup fresh parsley
1 bay leaf
1 and 1/2 tsp celery seeds
1 tsp worchesterdshire sauce
3 Tbsp sea salt
1 tsp tyme
5 or 6 cranks of black pepper from mill
Boil then simmer until lentils are cooked - approx 1 and 1/2 hoours (do not overcook)
Seafood Stew by Dr. Al Costanza
2 16 oz cans stewed tomatoes
1 16 oz can of whole peeled tomatoes
1/2 cup distilled water or clam broth
1 summer squash sliced in rolls
1 zuchinni squash sliced in rolls
2 celery stocks chopped
3 garlic cloves minced
1/2 red onion sliced
1 green pepper chopped
1 bay leaf
1 tsp celery seed
4 Tbsp lemon juice
5 Tbsp olive oil
sea salt and fresh black pepper
1 and 1/2 Tbsp oregano
1 cup fresh parsley
grated cheese
1 lb bay of sea scallops
1/2 lbs fresh haddock skinned or salmon
1/2 lb fresh med shrimp
Saute green peppers, onion, garlic, salt, black pepper in 2 Tbsp olive oil and 2 Tbsp lemon juice. Add all other ingredients except sea food, parsley and grated cheese. Bring to a boil and simmer until green pepper turns dark green. Add seafood, cover, shut off heat. Let stand until seafood is just cooked (stir once or twice). Serve in a bowl. Garnish with parsley and greated cheese. Let sit for 5 or 10 minutes.
2 16 oz cans stewed tomatoes
1 16 oz can of whole peeled tomatoes
1/2 cup distilled water or clam broth
1 summer squash sliced in rolls
1 zuchinni squash sliced in rolls
2 celery stocks chopped
3 garlic cloves minced
1/2 red onion sliced
1 green pepper chopped
1 bay leaf
1 tsp celery seed
4 Tbsp lemon juice
5 Tbsp olive oil
sea salt and fresh black pepper
1 and 1/2 Tbsp oregano
1 cup fresh parsley
grated cheese
1 lb bay of sea scallops
1/2 lbs fresh haddock skinned or salmon
1/2 lb fresh med shrimp
Saute green peppers, onion, garlic, salt, black pepper in 2 Tbsp olive oil and 2 Tbsp lemon juice. Add all other ingredients except sea food, parsley and grated cheese. Bring to a boil and simmer until green pepper turns dark green. Add seafood, cover, shut off heat. Let stand until seafood is just cooked (stir once or twice). Serve in a bowl. Garnish with parsley and greated cheese. Let sit for 5 or 10 minutes.
