Legume, Rocket & Artichoke Menu

I have come across a few gorgeous blogs that have great soups. After that I found that my fruit and vegie delivery people have an American bean Great Northerns to buy! I was very very excited. I have been going through the magazines my Mum gave me recipes+ that I don't think have an online link and keeping them in a marbig.

Tuesday ~ Jerusalem Artichoke & Rocket Soup or Jerusalem Artichoke & Rocket Soup
Wednesday ~ Lemon & Red Lentil Soup
Thursday ~ Adzuki/Aduki Bean & Pumpkin Soup
Friday ~ Pierce Street Vegetarian Chili (mixture of lentil colours)
Saturday ~ Egg & Green Olive Salad
uses sumac
Sunday ~ Falafal uses Great Northern Beans and the left over wraps from last week
Monday ~ Easy Pastitsio (marbig) uses a bag of gravy mix or something we have in the pantry (normally uses lamb mince)
Tuesday ~ Roast Vegetable and Tuna Pots
Wednesday ~ Crispy Bacon, Bean & Cheese Penne
Thursday ~ Vietnamese Chicken & Cabbage Salad
Friday ~ Zucchini & Bacon Fettucine
Saturday ~ Nicoise Risoni Salad
Sunday ~ Vegetable Pancakes with Curried Beef
Monday ~ Fish Parmagiana with Dill Slaw

although these are cheap recipes they may not be cheap enough, we'll see how I go.

Success from last week:
Noodle and Bean Soup
Silverbeet & Feta Crepes
Apple & Oat Muffins

Substitution last week that I had the things for:
Tray baked Sausages with Potatoes and Cherry Tomatoes

Recipe for black lentils:
Pierce Street Vegetarian Chili

Arugula

Adzuki Bean & Pumpkin Recipe

Had this last night, we were really impressed.

Adzuki Bean & Pumpkin Soup Recipe

2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon (dried) coriander
2 tsp hot paprika
2 teaspoons fine grain sea salt
2 medium-large onions
8 cloves garlic, sliced thinly
4 cups butternut pumpkin, peeled and cut into 1/4-inch dice (1 kg)
3 tsp veg stock powder
5 - 6 cups water, (cover pumpkin and beans)
5 whole canned tomatoes, chopped (2 cans whole peeled)
4 cups pre-soaked adzuki beans (overnight).
coriander chopped

Method

Heat the oil in a large pot over medium heat. Add the onions and saute until they start to go translucent. Add the cinnamon, coriander, paprika and salt and saute for a minute or two - until aromatic. Add the garlic, cook. Then add butternut squash, cooking for about 5 mins, stir well, and then add beans and tomatoes. Cover with just enough water (plus stock powder). Increase the heat to bring to a boil, and once boiling, reduce heat,cover, and simmer, until the squash begins to soften – 15-20 minutes. Once the pumpkin has softened, use a potato masher and break up the pumpkin pieces and whole tomatoes as well.

Cook for about 1 hour in total.

Serve sprinkled with the coriander.
Serves about 8.

Adapted from this recipe.

Five or Less People Menu

Tuesday ~ Pork Chow mein with peas
Wednesday ~ Pea & Ham Soup with Kranksys
Thursday ~ Noodle & Bean Soup

very excited by this, uses dried borlotti beans, rocket, and egg noodles & chives

Friday ~ Fragrant Egg Curry (my daughter often asks for this)
Saturday ~ Yellow Split Pea Soup with Garlic Toasts
Sunday ~ Silverbeet & Feta Crepes
Monday ~ Spaghetti Bolognaise
Tuesday ~ Chow Mein
Wednesday ~ Beef Sausage & Salad Pitas
Thursday ~ Bacon & Pumpkin Pasta
Friday ~ Nachos
Saturday ~ Tuna Casserole
Sunday ~ Cauliflower Chicken Pilaf
Monday ~ Pasta with Broccoli & Feta

Interesting recipes:

Potato & Borlotti Bean Soup needs radichio
Spaghetti with Tuna, Peas and canned Borlotti Beans
Spicy Pinto Beans with Pumpkin
Warm Pumpkin Salad with Sesame Salt needs asparagus
Dry Roasted Cauliflower Curry with Eggs

Arugula