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How to make Carib Cream:

Ingredients:
2 small bananas,chopped,
1 small measure lemon juice,
2 large measures 2% milk or half and Half or cream,
1 small measure Orange juice, 1 tsp Vanilla essense.

For garnish:1 tsp finely chopped walnuts.
Walnuts are optional. This cocktail is best served immediately to avoid the bananas from turning darker even with the addition of lemon juice.

Method:

Add the chopped bananas, lemon juice , Orange juice , Vanilla and milk in a blender with some crushed ice and blend until you get smooth liquid.
Pour into a cocktail or any tall glass and sprinkle the chopped walnuts on top just before serving

Note:

1. Bananas usually turn dark after a while no matter how much lemon juice you add to prevent the browning. Blend this cocktail just before serving.

2. If Carib Cream is too thick for your liking,(depends on the size of the Banana fruit),add a little more fat-free milk to thin it out.

3. If you don't like to chew on Walnut pieces, powder it or throw them in the blender when blending the cocktail.Sprinkling Walnuts on top is just for garnish.

4. That cocktail measure you see up there is 2 tbsp each for smaller side and larger measure is 3 tbsp of any liquid.Adjust the Lemon and Orange Juice to your taste, no hard and fast rules there

You need:

2 tbsp Butter,
2 large red waxy potatoes, peeled and cubed,
1/2 red Onion, chopped into big pieces,
2 Tart Apples, cut into chunks,
2 cups Arugula, chopped to half if they are large,keep them whole if they are young and tender.(You can use baby Spinach too to replace Arugula)
1 large bottled roasted red bell pepper,chopped,
1/2 cup canned Kidney Beans,
4 cups Vegetable Stock,
1 tsp Allspice powder,
salt and pepper and 2 tsp Lemon juice.

Any crusty bread you like to serve with soup. I had Pretzel bread roll.



To make the soup:

1. Heat the butter in a heavy bottomed deep pan. Add onion and potato cubes and saute for 5-7mins stirring constantly.
2. Add in Apples, red pepper, Kidney beans and stir. Pour in the veg stock, Allspice pd, salt and pepper to your taste.
3. Bring to boil, turn down the heat to simmer, cover and cook for 15mins.
4. Add Arugula (or Spinach), lemon juice, simmer until potatoes are fork tender.
5. It's ready eat now but if you want the soup creamy, take out 1/4 of the soup and blend and pour back into the soup. I prefer chunky veggies in thin stock.
6. Garnish with Apple slices or few Arugula and serve it warm in bowls with crusty bread. This serves four people easily. Great comforting soup for cold Winter days!

To make the soup:

1. Heat 2 tsp olive oil in a deep pan, add 3 finely chopped garlic, saute for few seconds. Now 2 tsp plain flour and mix well and cook until it becomes golden in color to make a Roux. Add 1 or 1 1/2 cups of vegetable stock, whisk well.

2. Add 3-4 cups chopped fresh Tomatoes (cut and squeeze out the seeds to avoid tanginess), 2 slices of onion, 1 tbsp or more sugar, enough salt and pepper to taste, boil it until they are all soft and cooked.

3. Let the soup cool a bit, then put the whole thing in a blender. When you get a smooth soup, pour it thru' a strainer to get all the tomato skins and any solid parts left.

4. Put it back on the stove, heat it thru' or you can use the Microwave too. When done, add 1 tbsp finely chopped fresh Basil (or Thyme or Oregano) on top and a 1 tbsp fat free heavy cream or 1 tsp of Parmesan cheese or both! Garnish with a sprig of fresh Parsley.

Note: You can use 1 cup of canned Tomato sauce to replace the fresh Tomatoes if you like.

Serve the Tomato Garlic soup drizzled with fat free cream and Croutons or slice of toasted Sour cream and garlic bread I have posted above. Enjoy! :)

So, Here it is that delicious "Sixteen Bean Soup"



To make this soup you need:

What else but a pack of sixteen beans,(1 lb bag came with Ham flavored pd!)
2 cups of Chicken stock,
1 small minced onion,
1 tsp Garlic powder or 2 garlic,
1 tsp dry Italian herbs,
salt and Pepper.
1 tsp Heavy Cream to top each cup of soup.





How to make it:

1. Soak the beans over night,wash and drain the water.
2. Add enough water again to cover the beans and cook until soft.I cooked in pressure cooker to speed up the process but you must cook it on low for about 10mins,so they don't get mushy.Beans must be soft but till whole.
3. When done,open the cooker and add about 2-3 cups of Chicken stock to thin it.
4. Add all the above other ingredients except cream and simmer.
5. Your delicious and nutritiou soup is ready to serve garnished with a tsp of cream on top and a slice of crusty bread.