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Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.


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Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.









Quinoa& Bean Soup Recipe

Quinoa& Bean Soup Category Bean Recipes 
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Ingredients And Procedures

6 Eden Shiitake Mushrooms

15 oz Eden Kidney Beans (canned)

-OR- Eden Pinto Beans 2 tb Eden Toasted Sesame Oil

3 Garlic cloves -- peeled

-- pressed or minced 1 md Onion -- chopped

4 c Water

16 oz Eden Sauerkraut (canned)

-- rinsed, drained, chopped 1/4 c Eden Quinoa -- rinsed

2 ts Paprika

4 tb Eden Tamari (or to taste)

Black pepper -- to taste

Soak Shiitake Mushrooms in 1 cup of water for 1 hour. Drain and save soaking water. Discard stems and slice mushroom tops. Puree beans in blender or food processor and set aside. Heat oil and saute garlic and onions until onions are translucent. Add 3 cups water, Shiitake Mushrooms with soaking liquid, Sauerkraut and Quinoa. Cook 30 minutes over low heat. Add paprika, black pepper to taste, tamari and pureed beans, then simmer for 5-10 minutes. Copyright 1994 Eden Foods, Inc. <Electronic format courtesy of Karen Mintzias>

 
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