clove garlic, minced

Name: Gazpacho
Total time: 20 min
Yield: 6
Ingredients: 4 cups low-sodium tomato juice, divided; 1/2 medium onion, peeled and coarsely chopped; 1 small green pepper, peeled, cored, seeded, and coarsely chopped; 1 small cucumber, peeled, pared, seeded, and coarsely chopped; 1/2 teaspoon Worcestershire sauce; 1 clove garlic, minced; 1 drop hot pepper sauce; 1/8 teaspoon cayenne pepper; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil; 1 large tomato, finely diced; 2 tablespoons minced chives or scallion tops; 1 lemon, cut into 6 wedges

Gazpacho

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Gazpacho

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Servings

Ingredients

4 cups low-sodium tomato juice, divided
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 large tomato, finely diced
2 tablespoons minced chives or scallion tops
1 lemon, cut into 6 wedges

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Servings

Ingredients

4 cups low-sodium tomato juice, divided
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 large tomato, finely diced
2 tablespoons minced chives or scallion tops
1 lemon, cut into 6 wedges

Instructions

Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in a blender.
Puree.
Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add diced tomato. Chill.
Serve icy cold in individual bowls garnished with chives and lemon wedges.

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Posted in Dinner, Lunch, Recipes

Bean and Macaroni Soup

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Bean and Macaroni Soup

Cuisine

American

Prep Time

10 minutes

Cook Time

1 hour

Servings

Ingredients

2 cans (16 oz each) great northern beans
1 tablespoon olive oil
1/2 lb. fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Ground black pepper to taste
1 bay leaf, crumbled
4 cups cooked elbow macaroni

Cuisine

American

Prep Time

10 minutes

Cook Time

1 hour

Servings

Ingredients

2 cans (16 oz each) great northern beans
1 tablespoon olive oil
1/2 lb. fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Ground black pepper to taste
1 bay leaf, crumbled
4 cups cooked elbow macaroni

Instructions

Drain beans and reserve liquid. Rinse beans.
Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
Cover and cook over medium heat for 20 minutes. Meanwhile, cook macaroni according to package directions, using unsalted water. Drain when cooked. Do not overcook.
Combine reserved bean liquid with water to make 4 cups.
Add liquid, beans, and cooked macaroni to vegetable mixture.
Bring to a boil; cover and simmer until soup is thoroughly heated. Stir occasionally. Serve warm.

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Posted in Dinner, Lunch, Recipes

Veggies With a Touch of Lemon

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Veggies With a Touch of Lemon

Cuisine

American

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

2 cups broccoli, cut into florets
1/2 small head cauliflower, cut into florets
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh parsley, chopped

Cuisine

American

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

2 cups broccoli, cut into florets
1/2 small head cauliflower, cut into florets
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh parsley, chopped

Instructions

Steam broccoli and cauliflower until tender (about 10 minutes).
In a small saucepan, mix the lemon juice, olive oil, and garlic, and cook over low heat for 2 to 3 minutes.
Put the vegetables in a serving dish. Pour the lemon sauce over the vegetables. Garnish with parsley, and serve.

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Posted in Dinner, Recipes

Black Beans With Rice

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Black Beans With Rice

Course

Main Dish

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

5 1/4 hours

Servings

Ingredients

Course

Main Dish

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

5 1/4 hours

Servings

Ingredients

Instructions

Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
In a large soup pot or dutch oven, stir together the beans, water, green pepper, onion, vegetable oil, bay leaves, garlic, and salt. Bring to a boil, cover, and boil for 1 hour.
Reduce heat and simmer, covered, for 3 to 4 hours, or until beans are very tender. Stir occasionally and add water if needed (if water level drops below the top of the beans).
Remove about ⅔ of the beans and set aside. Use a spoon to mash the remaining beans against the side of the pot. Return the set-aside beans to the pot, stir, and heat through.
Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
Serve over rice. Garnish with sliced pimento and lemon wedges.

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Posted in Dinner, Recipes

Summer Vegetable Spaghetti

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Summer Vegetable Spaghetti

Cuisine

American

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

2 cups small yellow onions, peeled and cut into eighths
2 cups chopped, peeled, ripe tomatoes (about 1 lb)
2 cups thinly sliced yellow and green squash (about 1 lb)
1 1/2 cups fresh green beans, trimmed (about ½ lb)
2/3 cup water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
Ground black pepper to taste
1 can (6 oz) no-salt-added tomato paste
1 lb. uncooked spaghetti
1/2 cup Grated Parmesan cheese

Cuisine

American

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

2 cups small yellow onions, peeled and cut into eighths
2 cups chopped, peeled, ripe tomatoes (about 1 lb)
2 cups thinly sliced yellow and green squash (about 1 lb)
1 1/2 cups fresh green beans, trimmed (about ½ lb)
2/3 cup water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
Ground black pepper to taste
1 can (6 oz) no-salt-added tomato paste
1 lb. uncooked spaghetti
1/2 cup Grated Parmesan cheese

Instructions

Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
Cook spaghetti in unsalted water according to package directions. Drain well.
Serve sauce over spaghetti. Sprinkle parmesan cheese on top.

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Posted in Dinner, Lunch, Recipes, Under 500 Calories