Tasty and Easy Recipes

Ingredients:
2 zucchini, cut into chunks
4 large carrots, peeled, cut into chunks
2 parsnips, peeled, cut into chunks
2 potatoes, peeled, cut into chunks
2 sweet potatoes or 1 small butternut squash, peeled, cut into chunks
1 sweet red pepper, in chunks
1 medium onion, in chunks
2 to 4 cloves garlic, peeled and sliced
1 to 2 sprigs fresh basil leaves
1 to 2 sprigs fresh parsley leaves
1 to 2 sprigs fresh dill or marjoram or thyme leaves, whatever your preference
Water to cover
Salt, pepper, cayenne, etc. to taste

Method:
Put all ingredients in a pot. Heat to boiling, boil until tender.
Remove in batches to food processor, using SOME liquid in each batch. Process until smooth.
If soup seems too thick, add more of the cooking water until soup is a consistency you want. Season with salt, etc. to taste. Serve hot or cold

Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (beef, chicken, or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

Method:
In a large saucepan, sprayed with nonstick cooking spray, saute’ carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 5 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.

Ingredients:
One chicken cut into pieces (or similar amount)
3 large ripe tomatoes
1 onion
1 to 5 cloves garlic (depends how much you like garlic)
Fresh basil (about 1/2 cup)
Salt and pepper to taste

Method:
Throw everything except chicken into a food processor and blend until fairly smooth.
Place chicken pieces flat in a baking dish and spread liberally with mixture.
Bake covered for most of the cooking time and then just uncover at the end for 10-15 minutes to get a little brown.