Daniel Fast Recipes Chips and Salsa Salsa diced tomatoes

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Daniel Fast Recipes Chips and Salsa Salsa diced tomatoes Powered By Docstoc
					                                      Daniel Fast Recipes

Chips and Salsa
Salsa:
       • 2 diced tomatoes                                 •   1 glove minced garlic
       • 1 diced onion                                    •   Salt to taste
       • 1 Jalapeno finely diced (if you                  •   Cilantro
         want it milder, leave out the                    •   Juice from a fresh lime
         seeds)


   Combine all ingredients well. You can modify this to your specific tastes and include
   other things like corn or diced bell peppers. Hint: It tastes much better after it sits for at
   least an hour.

   Chips:
   Use whole wheat or organic corn tortillas. They can be sliced in triangles and baked to
   make them crunchy. Sprinkle lightly with salt.


   Veggie Wraps

       •   1 package of Broccoli Slaw mix                 •   ¼ tsp each of Thyme,
           (most contain shredded broccoli,                   Rosemary, and Garlic Powder
           carrots, and purple cabbage)                   •   4 Whole Grain Wheat wraps
       •   1 Tbsp of olive oil
       •   1 tsp of soy sauce

   Place oil in warm skillet
   Add shredded mixture and sauté
   Add seasonings
   Add soy sauce to coat
   Cook vegetables until they are the desired texture
   Warm wraps if desired
   Place vegetables in each wraps and enjoy.


   Black Bean & Brown Rice Stuffed Peppers

       •   1 Qt 100% Vegetable or Tomato                  •   2 Tbsp extra virgin olive oil
           Juice                                          •   2 Tbsp lime juice
       •   2 c cooked black beans                         •   1 clove garlic minced
       •   1 c cooked brown rice                          •   2-3 Lg bell peppers cut in half
       •   2 med green onions chopped                         lengthwise and deseeded
       •   ¼ c fresh cilantro chopped

   Combine all ingredients except for juice and bell peppers in bowl and mix well.
   Place peppers in a glass dish and stuff with mixture. Pour juice over peppers and plenty
   of excess in the dish. Cover and bake at 350 degrees for 45 minutes.
Potato and leek soup
   • 1 tsp crushed fennel seeds                      •   2lbs leeks (trimmed, cleaned,
   • 1 tsp ground pepper                                 sliced)
   • 2 cloves garlic                                 •   2lbs potatoes (cleaned, cut into
   • 2 Tbsp olive oil                                    cubes)
   • 4 pints vegetable stock

Heat olive oil on a medium heat in a large pan. Add garlic – heat for a few minutes until
golden. Add fennel seeds and pepper and stir in with the garlic.
Add leeks and potatoes and mix well with other ingredients. Cover and cook for 5
minutes.
Stir quickly and cook for another 5 minutes then add the vegetable stock. Bring to a boil,
then cover, turn heat down and simmer for 30 minutes.


Vegetables and Rice Stir Fry

   •   1 box of instant brown rice or                •   Olive Oil
       bag brown rice                                •   Soy Sauce
   •   Vegetables to stir fry (either                •   Peanuts
       fresh or frozen)


Cook rice according to package directions
Heat skillet or wok on med/high heat and add ¼ c of olive oil
Add onion and garlic if you are using them after oil is heated and sauté until translucent
to season the oil.
Pour the cooked rice into skillet or wok and stir for 4 minutes. Add soy sauce to taste.
Pour rice back into the container it was cooked in and set aside.
Now add ¼ cup olive oil to hot skillet again. Then add vegetables and extra soy sauce
and seasonings that you prefer. (ie: sesame seeds, ginger, soy sauce)

Herb Roasted Potato Fries

   •   1 lb small baking potatoes                    •   ¼ tsp salt
   •   2 tsp extra virgin olive oil                  •   1/8 tsp freshly ground black
   •   ½ tsp dried thyme                                 pepper
   •   ½ tsp dried rosemary


   Preheat oven to 425. Coat a heavy baking sheet with cooking spray or olive oil.
   Cut each potatoe in half and place the cut sides down then cut into 4 wedges. Place
   the potatoes on the prepared baking sheet in a mound.
   In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato
   wedges and toss to mix will. Spread the potatoes out on the sheet and bake, stirring
   2 or 3 times. Bake for 30-35 minutes until tender and lightly browned.
Black Bean Soup

•   1 tablespoon olive oil                     •   1 pinch black pepper
•   1 large onion, chopped                     •   4 cups vegetable broth
•   1 stalk celery, chopped                    •   4 (15 ounce) cans black beans
•   2 carrots, chopped                         •   1 (15 ounce) can whole kernel
•   4 cloves garlic, chopped                       corn –or frozen
•   2 tablespoons chili powder                 •   1 (14.5 ounce) can crushed
•   1 tablespoon ground cumin                      tomatoes



1. Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and
   garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for
   1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and
   tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and
   simmer for 15 minutes.