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Recipes: Corn Lover's Soup, Penne w/ Vodka Sauce, Black Bean Soup

For the person who will be going to the cottage....

You can bring canned foods and make lots of soups and stews. If you
rely on the liquid in the cans, it will decrease your dependency on
water. Just make sure you have can and bottle openers!!!

Below are 3 recipes, the black bean soup was already posted to the list.
All are easy, tasty, and do not need lots of perishable ingredients.

Also, humus with canned garbanzo beans
      Baba Ganoush is mostly roasted eggplant with lemon and spices
      Baked potatoes with stuff in them might work.
      Bring a jar of salsa, it might come in handy.
      Jars of roasted peppers. You can puree the peppers for a sauce
            or use them for appetizers, salads or sandwiches. 

	  Date: Tue, 19 May 1998 17:54:44 EDT
	  From: JBennicoff <JBennicoff@xxxxxxx>
	  Subject: Re: a tasty, quick, fatfree black bean soup

	  from Everyday Cooking with Dr. Dean Ornish.

	  Quick Black Bean Soup
	  Serves 4

	  1 cup diced onion
	  2-4 cloves garlic, minced
	  1-1/4 cups vegetable broth
	  two 15oz cans black beans
	  one can 15oz diced tomatoes
	  1 cup diced peeled russet potatoes, I like sweet potato
	  1 tsp dried thyme (lemon thyme is even tastier)
	  1 teaspoon cumin
	  1/2 teaspoon or to taste, Tabasco sauce

	  Combine onion, garlic, and 1/4 cup of the broth in a large
	  pot. Bring to a simmer and cook until the onions are
	  softened, about 5 minutes. Add the rest of the broth, black
	  beans with their juice, potatoes, tomatoes, thyme, and
	  cumin. Bring to a simmer, cover, and adjust heat to maintain
	  a simmer. Cook about 25 minutes until the potatoes are
	  tender.  Thin soup if nescessary with a little more broth.
	  Taste and adjust seasoning. (You may wish to add some salt.)

	Corn Lover's Vegetable Stew
	from Everyday Cooking with Dr. Dean Ornish
	Serves 4

	2 1/2 c veg broth
	1 onion
	2 minced garlic cloves
	4 c peeled butternut squash cut in 1-inch cubes
	1 16 oz can diced peeled tomatoes
	1 1/2 c corn kernels or a drained 15 1/4 oz can
	1 Tbsp chopped fresh thyme or 1 tsp dried
	1 tsp salt
	1/4 tsp pepper
	1 14 oz can golden or white hominy
	1 red or green bell pepper, trimmed and cut in 1-inch squared

	Use saucepan or stewpot that will hold at least 4
	quarts. Saute onion and garlic in 1/2 cup of the broth until
	onion softens, about 5 min.

	Add everything EXCEPT the hominy and bell pepper. Stir. Bring
	to a boil and cover. Reduce heat to maintain a simmer and cook
	10 minutes. Add hominy and bell pepper, cover and cook until
	squash and bell pepper are tender but not mushy, about 10 min

	Penne with Vodka sauce
	Slightly modified from Patricia Wells' Cookbook "Tratoria" 
	About 5-7 servings

   4           garlic cloves, minced (or pressed directly into pan)
   1/2 tsp     crushed red pepper flakes
	       salt to taste
   1 28 oz can crushed tomatoes (I like Muir Glen crushed
	      tomatoes. Organic, slightly chunky and no seeds)
   1 lb		pasta (like penne or rigatoni)
   2 Tbsp	vodka (or use pepper vodka for more kick)
   8 oz		canned evaporated milk (NOT sweetened condensed)
		You can find regular, lowfat or skim evap milk
   1/4 cup	flat leaf parsley chopped. This is an important ingredient

   1. Start boiling water for pasta. Add a teaspoon of salt if you

   2. In big skillet (cooked pasta will be added at end), saute minced
      garlic, red pepper, a little salt in liquid of your choic
      e. Cook over low heat until things sizzle a little but don't let
      garlic burn.  Add tomatoes. Stir.

   3. Start cooking pasta in boiling water.

   4. Let sauce cook about 15 minutes or till thickens a little.

   5. Drain pasta and add to sauce. Toss. Add vodka. Toss. Add milk
      and reduce heat. Cover pot if you can and let cook a few minutes
      to let sauce get absorbed. Add parsley. Toss. Serve.

      About 6-8 servings.