There’s no point or purpose to using anything other than canned chickpeas/garbanzos and bottled lemon juice - save time, let them do the work…

1 can chick peas (garbanzo beans)
1/4 cup lemon juice
4-8 cloves garlic
1/8 cup sesame tahini paste
1 tsp. parsley (optional)
1/4 cup olive oil
Salt to taste
(more…)

Also on a Sonoma diet theme…

1 1/2 cups mixed dried beans, as many different beans as possible, soaked overnight
2 Tbs. olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1 medium sized green bell pepper, chopped
1 cup chopped celery
1 cup chopped carrot
1 cup chopped turkey
1 bay leaf
Salt & pepper to taste
1/2 tsp. dried Italian seasoning
1 tsp. dried basil
1 (16 oz.) can Italian-style stewed tomatoes
(more…)

1/4 lb bacon, diced
2 Tbsps bacon fat
1 Tbsp unsalted butter
1/2 onion, diced
1/2 large carrot, scraped and diced
1 small rib celery, diced
4 cups chicken stock
Salt to taste
1/4 tsp pepper
2 medium to large leeks, washed and cut into 1/2 inch circles
2 medium to large potatoes (1 lb.), peeled and cubed
1 large red bell pepper, diced
10 1/2-oz can white beans, drained and rinsed thoroughly
(more…)

DRESSING
Juice of 2 Lemons
2 Tbsps Honey
1/2 Tbsps chopped fresh Rosemary

1/2 each of a small Red, Yellow and Green Bell Pepper, roasted, peeled, seeded and thinly sliced
2 Hearts of Romaine Lettuce
(more…)

Vegetable oil spray
6 boneless, skinless chicken breast fillets (approximately 4 ounces each)
4 slices whole-wheat bread
3/4 tsp. garlic powder
1 ½ tsp. paprika
6 Tbs. grated Parmesan cheese
1 ½ Tbs. finely chopped parsley
½ tsp. thyme
½ cup low-fat buttermilk
2 Tbsps margarine, melted
(more…)

1 cup Granulated sugar
1 cup Heavy cream
3 Tbsp Light corn syrup
2 Tbsp Butter or margarine
1 tsp Vanilla extract
Nonstick spray
12 Lollipop sticks or Popsicle sticks
12 Shot glasses, espresso or Sake cups
(more…)

Use any fresh goats’ cheese ricotta for this mixture of Italian and Spanish.

To serve 6.

Ingredients:
2 cups ricotta
1 loaf olive bread
1 cup flatleaf parsley
1 cup basil leaves
1 small bunch chives
2 Tbsps fresh thyme leaves
1 Tbsp capers
2 anchovy fillets
1 cup extra virgin olive oil, plus extra for the toasts
Salt and pepper
(more…)

This, although not elegant, is quick and easy when you’ve totally done enough cooking the day before…

Turkey and Rice Soup

2 1/2 cups turkey, cooked and diced
1 can cream of mushroom soup
1 6-ounce box long-grained rice
2 cups mushrooms, sliced
1/2 cup onion, diced
1 cup carrots, grated
(more…)

Serve with tortilla chips - well, of course.

1 pkg. (10 oz.) frozen chopped spinach
1 can (14.5 oz.) diced tomatoes with green chilies
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (8 oz.) shredded Monterey Jack cheese
(more…)

Just when you’ve had enough ham and are looking at a great mountain left to get through…

Baked Ham and Rice

1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 c. carrots, sliced
3/4 c. water
1 can cream of mushroom soup
3/4 c. minute rice
1 1/2 c. ham, cubed
1/4 tsp. paprika
1/8 tsp. black pepper

Preheat oven to 350 degrees. Combine the first four ingredients in a medium saucepan. Boil, then simmer for 5 minutes until the veggies are crisp-tender. Without draining, stir in soup, uncooked rice, ham, and seasonings. Spoon into a 1 1/2 quart casserole. Bake for 30 minutes or until the rice is tender and heated through. Serve hot with fresh bread or muffins. Yields: 4 servings Preparation Time: 45 minutes

Ham, Barley and Lentil Soup
(more…)