Herself's Recipes

This is a nice quick summer dish. It is something one of the local restaurants serves up.

1 pound baby portabella mushrooms sliced thin
1/2 sweet onion sliced thin
1 cup canned diced tomatoes, drained well
1 cup pine nuts
1 cup uncooked spinach packed tight

1 cup feta

1 stick butter ( 1 pound )
garlic to taste
olive oil
1 pound pasta noodles

Boil the pasta until done.

In a skillet put grated garlic and butter. Add in mushrooms, onion, pine nuts, tomatoes and spinach and cool until done.

Strain the pasta and toss with olive oil to keep from sticking ( ~ tablespoon or so ). Divide pasta among 4 bowls.

Top pasta with cooked vegetables.

Top with crumbled feta.

Serves 4

This soup is full of good things for you and easy to make, although there are lots of pans involved. This soup is worth the effort.

2 cups dry black beans
2 cans diced, flavored tomatoes (I use Fresh Cut)
4 medium potatoes, diced small
1/2 large onion diced
2 Tablespoons of cooking oil
2 Tablespoons of basil (fresh if you can)
1 clove garlic minced
6 cubes of chicken bullion and 6 cups of water

Put black beans in a pan with water and boil until the beans are soft enough to chew.

In a skillet put oil, onion, garlic, basil, and potatoes and cook until potatoes are tender and onions are clear.

In a crock pot or in a large pot over a very low heat add the tomatoes with the juice, the chicken bullion, the cooked, drained and rinsed beans and the cooked potatoes and onions .

Cook over a very low heat or in crock pot 4 to 6 hours.