Amanda Laird: Leek, chickpea and lemon soup with roasted garlic oil

Amanda Laird: Leek, chickpea and lemon soup with roasted garlic oil

Leek, chickpea and lemon soup with roasted garlic oil. Photo / Babiche Martens

Serves 4

Ingredients

1 head of garlic

1 Tbs olive oil, plus 1 Tbs extra

1 tsp butter

1 tsp coriander seeds

1 small onion, finely diced

1 celery stalk, finely diced

1 lemon, zest and juice

1 leek

1 400g tin of chickpeas, drained

1 ½ cups vegetable or chicken stock

½ cup white wine

1 bay leaf

Sea salt and freshly ground black pepper

Directions

1 Preheat oven to 180C. Wrap the garlic in tin foil and roast for 30 minutes. Set aside.

2 In a saucepan, heat the oil and butter then add the coriander seeds, onion, celery and lemon zest. Stir for 5 minutes until golden and fragrant.

3 Trim the ends off the leek and slice, discarding any tough outer leaves. Rinse to remove any dirt. Add to the saucepan with the chickpeas, stock, wine and bay leaf.

4 Simmer for 30 minutes then remove the bay leaf. Add the lemon juice and taste for seasoning before serving in warm bowls.

5 Squeeze roasted garlic cloves from skin and mash with the extra olive oil in a bowl, then spoon into soup to combine.

Submitted by Kellie

Easy New Zealand Squares

Easy New Zealand Squares

INGREDIENTS

1 cup all-purpose flour

1 cup flaked coconut

1 cup chopped dates

1/2 cup white sugar

1 teaspoon baking powder

1/4 cup butter

1 tablespoon golden syrup

1 teaspoon vanilla

1/4 cup flaked coconut

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.

2. In a large bowl, combine flour, 1 cup coconut, dates, sugar and baking powder. In a saucepan, melt butter, golden syrup and vanilla. Pour over mixture in bowl. Mix until crumbly, then press into prepared pan.

3. Bake in preheated oven for 20 to 30 minutes. Sprinkle top with 1/8 cup coconut.

NoteGolden syrup can be found in some supermarkets, and many gourmet markets. It can be substituted with corn syrup or molasses.

Submitted by Ruth

Chicken or Pork Chili Verde

Chicken or Pork Chili Verde

4 servings

Ingredients

1 dry chipotle chile

1 tablespoon dry oregano

8 skinned & boned chicken thighs or 2 pounds lean pork

1 4 ounce can diced green chilis

1 cup chicken broth

1/2 cup cilantro, (more if you really like it)

1 teaspoon ground cumin

2 tablespoons lime juice

sugar, (as needed)

1 pound tomatillo, fresh, peeled, quartered

3 cloves minced garlic

1 chopped onion

Directions

Dump everything except cilantro, lime juice and sugar in a large saucepan. Bring to a boil and simmer gently for 40 minutes or until chicken is very tender and sauce is reduced (adding cilantro about 15 minutes before done). Add lime juice, taste and add sugar if sauce is too tart. Serve over rice or in burritos.

Nutrition FactsAmount Per Serving: Calories 292 - Calories from Fat 107Percent Total Calories From: Fat 37%, Protein 38%, Carbohydrate 25%Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 90mg, Sodium 466mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 3675 units, Vitamin C 102 units, Calcium 0 units, Iron 3 units

Submitted by Angie

Mexican Lasagna

Mexican Lasagna

8 servings

Ingredients

10 flour tortillas

8 ounces boneless skinless chicken breast, cooked & shredded

16 ounces black beans, refried

10 ounces enchilada sauce

1 green bell pepper, diced

1 tomato, sliced thin

1 cup sliced black olives

2 cups lowfat cheddar or jack cheese, grated

1 cup chopped onion

1/4 cup green chili, diced

1/4 cup cilantro

2 teaspoons chili powder

Directions

Lightly saute the onions and bell pepper w/chili powder and cilantro. Coat bottom of 8x8 baking dish (or dutch oven) with enchilada sauce, then simply layer the ingredients, starting with a tortilla topped with more sauce. Alternate black bean and chicken layers, and include some of the onion/pepper mix, chiles, and olives with each. Layer 1/2 of the cheese in the middle and add the tomato as desired, reserving enough slices to cover top. Top last tortilla with sauce, remaining cheese, tomato slices, and olives; pour any extra sauce down the sides of the stack. Cover with foil and bake at 350 for 45 minutes. Remove, uncover, and let cool 10 minutes before slicing.

Nutrition Facts

Amount Per Serving: Calories 406 - Calories from Fat 107Percent Total Calories From: Fat 26%, Protein 27%, Carbohydrate 46%Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 33mg, Sodium 821mg, Total Carbohydrate 47g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 1278 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units

Submitted by Jo

Paraguayan Corn Bread (Sopa Paraguaya)

Paraguayan Corn Bread (Sopa Paraguaya)

Ingredients

Cooking spray

2 tablespoons grated fresh Parmesan cheese

1 tablespoon butter

1 tablespoon vegetable oil

1 cup chopped onion

1/3 cup chopped green bell pepper

2 cups fresh corn kernels (about 4 ears), divided

1/2 cup 1% low-fat cottage cheese

1 1/2 cups yellow cornmeal

3/4 cup (3 ounces) shredded Muenster or sharp cheddar cheese

1/2 cup fat-free milk

1 teaspoon salt

1/2 teaspoon black pepper

4 large egg whites

1/2 teaspoon cream of tartar

Preparation

Preheat oven to 400°.

Coat a 9-inch round cake pan with cooking spray. Sprinkle with Parmesan cheese, and set aside.

Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, Muenster cheese, milk, salt, and black pepper.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.

Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Cut into wedges.

Yield
8 servings (serving size: 1 wedge)
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Nutritional Information
CALORIES 235(30% from fat); FAT 7.9g (sat 3.7g,mono 2.2g,poly 1.5g); IRON 0.7mg; CHOLESTEROL 16mg; CALCIUM 133mg; CARBOHYDRATE 31g; SODIUM 503mg; PROTEIN 10.9g; FIBER 3.4g

Submitted by Shel

Mexican Chocolate Pie

Mexican Chocolate Pie

Easy and quick, this creamy pie incorporates the flavors of cinnamon and chocolate.

Recipe from Land O'Lakes, Inc.

Please visit Landolakes.com for more recipes, cooking tips and product information.Preparation time: 20 min Baking time: 10 min

Yield: 10 servings

Ingredients

Crus

t1 1/2 cups vanilla wafer crumbs (about 42 wafers)

1/4 cup LAND O LAKES® Butter, melted

Filling

1 (5-ounce) package chocolate cook and serve pudding and pie filling mix (To reduce calories use sugar free pudding mix)

1 tablespoon unsweetened cocoa

3/4 teaspoon ground cinnamon

3 cups milk

1/4 teaspoon almond extract

Topping

1 cup LAND O LAKES™ Heavy Whipping Cream

2 tablespoons powdered sugar

1 tablespoon sliced almonds, if desired

Directions

Heat oven to 350°F. Combine crumbs and melted butter in small bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

Meanwhile, combine pudding mix, cocoa and cinnamon in 2-quart saucepan; stir in milk. Cook pudding mixture according to package directions for pie. Remove from heat; stir in almond extract. Pour cooked filling into cooled baked crust. Cover; refrigerate until set (3 to 4 hours).

Meanwhile, beat whipping cream in large bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.

To serve, dollop each slice of pie with whipped cream. Garnish with almond slices, if desired.

Nutrition Facts (1 serving): Calories: 260, Fat: 14g, Cholesterol: 50mg, Sodium: 150mg, Carbohydrates: 32g, Dietary Fiber: 1g, Protein: 4g

Submitted by Lee Ann

Black Bean and Corn Salsa

Black Bean and Corn Salsa

Ingredients

6 Roma Tomatoes, seeded and chopped

1 Large Sweet Onion, finely chopped

2-3 Cloves Garlic, finely minced

1 (15 oz.) Can Black Beans, rinsed and drained

1 (15 oz.) Can Garbanzo Beans, rinsed and drained

1 (15 oz.) Can Yellow Corn, rinsed and drained

1/4-1/2 Cup Fresh Cilantro

2 Tablespoons Lime Juice

1 teaspoon Olive Oil

3 Tablespoons Balsamic Vinegar

1 teaspoon Sugar

Salt and Pepper to taste

1 1/2 teaspoons Red Pepper Flakes

Directions

In a large plastic container with a tight fitting lid, combine the tomatoes, onion, garlic, black beans, garbanzo beans, corn, cilantro, lime juice, olive oil, balsamic vinegar and sugar. Season with salt, pepper and pepper flakes to taste. Cover and shake to combine.

Serves: 16 (1/2 Cup Each)Per Serving: 89 Calories; 1g Fat (10.8% calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 223mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)

Submitted by Kellie