I will continue the use of fresh ingredients, local produce, eliminating any cans from my pantry and my cooking…

Get the kids in the kitchen, start every recipe from scratch, involve them in the kitchen; have them help with adding the different spices and ingredients, make the time and spend it with kids and family in the kitchen, that will motivate us all to eat well and live a healthier life.
The key to this soothing and delicious healthy soup is using dry beans and letting them cook slowly to perfection…

Four Bean Soup
6-8 servings

½ cup dry black bean

½ cup dry large red kidney bean

½ cup dry garbanzo beans

½ cup dry white cannelloni bean = white kidney bean

15 cups of water

1 tbsp coarse sea salt

1 large onion chopped
5 large cloves of chopped garlic

¼ Cup canola oil


Wash the beans, making sure there are no rocks or dirt, add to a medium size pot with 15 cups of water. Making sure the pot has room to cook for close to 3 hours on medium heat with the lid. ( You may soak the beans overnight, it will reduce the gas about 20%. )

Pour the canola oil to a frying pan, add the chopped onions and cook till lightly golden, then add the chopped garlic to the pan and get them to cook together for another few minutes or till the garlic is golden. Be sure not to burn the garlic, it will cook quickly. Once the garlic is golden along with the chopped onions, add them to the pot and gently stir. This will add the most amazing flavor to the soup.
Serve it up with a dollop of yogurt or lite sour cream, some fresh shaved parmesan cheese; also for a different twist, I add fresh diced jalapenos peppers… yummy


COPYRIGHT 2010
SARA MOTAMEDI

Grilled Nicoise Salad


5 servings



Five 6 to 4-ounce sushi quality tuna steak

½ cup extra-virgin olive oil

½ cup fresh lemon juice

1 ½ tbsp Dijon mustard

1 tbsp crushed garlic

1 tbsp chopped capers

1 tsp herb de provonce

Salt

Pepper



In a small bowl, whisk the olive oil with the lemon juice, mustard, garlic, capers and herb de provonce. Set ¼ cup of the marinade aside. Pour the remaining marinade over the tuna steaks to coat. Cover and set aside for 20 minutes.

Place the steaks on a hot grill or a grill pan, and cook each side for about 3to5 minutes per side over high heat, turning once, and don’t overcook. Make thin slices, taste make adjustments with salt and pepper, serve over fresh green bean salad with fingerling potatoes, cherry tomatoes, olives and hard boiled eggs. Drizzle with the remaining dressing / marinade and enjoy.

COPYRIGHT 2010
SARA MOTAMEDI