Food for Thought – July 16, 2013

Sometimes it’s good to have quick and easy recipes. The following recipes all come from the Better Homes and Gardens Quick and Easy Recipes cookbook of 2004.

Beans with Hot Ham Dressing

1 lb. whole green and/or yellow wax beans, ends trimmed

1/2 cup diced, cooked smoked ham or Canadian bacon

2 Tbsp. olive oil

1 cup rinsed and drained cooked or canned chickpeas (garbanzo beans)

2 Tbsp. finely chopped shallot

3 Tbsp. red wine vinegar

1) In a covered large saucepan, cook green and/or yellow beans in a small amount of boiling, salted water about 3 minutes, or until crisp, tender. Drain well. Transfer to serving bowl; keep warm.

2) Meanwhile, in medium skillet, cook ham in 1 Tbsp. olive oil over medium heat 3 minutes, stirring occasionally. Add chickpeas and shallot. Cook and stir 2-3 minutes until ham is crisp and golden brown. Reduce heat to medium/low and push mixture aside.

3) Carefully add vinegar to skillet. Heat just until bubbly, scraping up brown bits in bottom of skillet. Stir in remaining 1 Tbsp. olive oil. Stir together chickpea-ham mixture and vinegar mixture. Pour over beans; toss gently to coat.

Serves: 6-8 at 120 calories each.

Time: Approx. 15 minutes.

Here is a quick, tasty side dish soup.

Springtime Soup

1 lb. asparagus spears

1 medium onion, chopped (1/2 cup)

3 cloves garlic, minced

1 Tbsp. olive oil

1 (49.5 oz) can chicken or vegetable broth

1/2 cup dried orzo or other tiny pasta

3 cups snow pea pods, ends and strings removed

6 cups torn fresh spinach

1/4 tsp black pepper

1/4 cup purchased pesto (optional)

1/4 cup finely shredded Parmesan cheese

1) Wash asparagus. Snap off and discard woody bases. Bias slice into 1-inch pieces; set aside.

2) In 4-quart Dutch oven, cook onion and garlic in hot oil until tender. Carefully add broth; bring to boiling. Stir in pasta; reduce heat. Simmer, uncovered for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more. Stir in spinach and black pepper; cook 1 minute more.

3) To serve, ladle soup into bowls. If desired, swirl some of pesto into each bowl. Sprinkle with cheese.

Serves: 8 at 133 calories each.

This last thought from Clay Harrison.

When winter comes, we see the snow;

In spring we see the rain.

The seasons pass too quickly by;

Only memories remain.

God’s handiwork is everywhere,

Creations made with love.

And the sky is Heaven’s canvas

In His gallery above.

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie