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Pasta Fagioli
This recipe can be stored in the refrigerator for 3-4 days.  When reheating be sure to add water because pasta absorbs it during storing.  If you would like to prep the recipe and freeze you can eliminate the pasta and add it when reheating.


Prep time:  approximately 15 minutes
total cook time:  approximately 30 minutes
Serves 4 to 6

Ingredients
1 medium onion - diced
2 cloves garlic – crushed and diced
olive oil
6 cups broth (chicken or vegetable)
1 can crushed tomato
1 tsp Italian seasoning
½ pound of ditalini pasta
2 cans cannellini bean (white kidney beans)
1-2 cups chopped fresh spinach
Salt and pepper to taste

Directions

(if using gluten free pasta, precook pasta as per directions. Prepare recipe below and add pasta as your final step.  If you add pasta prior, it will change the consistency of the broth and pasta can easily become overcooked)

1. In a large pot, add oil.  Saute onion until translucent then add garlic and saute for approximately 2-3 minutes.
2. Add can of crushed tomato, seasoning, broth and pasta.  Bring to a boil then reduce heat to medium.
3. When pasta is al-dente, add beans and spinach.  Salt and pepper to taste.

Todays recipe is submitted by the fabulous WBC Doula Anna Gourlay-Irons. Anna can be reached at anna@wisebirthchoices.com


 
 
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The first day of spring gave us our last burst of winter, here in NJ.  Today's recipe is a great way to warm up during these last few freezing nights!  This recipe is a copycat of the famous Skyline Chili restaurant recipe.

I can't usually wait til the next day to eat it-- it's sooo yummy! Can be served with gluten free pasta, or over rice, and without cheese depending on your dietary restrictions.

Prep Time: 15-20 minutes
Cook Time: 4 hours
Ingredients:
  • 1 quart cold water
  • 2 lbs ground beef
  • 2 cups crushed tomato ( or 1-15oz can)
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp unsweetened cocoa
  • 1/4 cup chili powder
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1 tbsp unsweetened cocoa
  • 2 tbsp cider vinegar
  • 1 whole bay leaf
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 1 1/2 tsp salt

Preparation:

  1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes 
  2. Add all the remaining ingredients.
  3. Continue to simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
  4. Refrigerate the chili overnight, and the next day remove the layer of fat from top before reheating and serving. 

Today's recipe was submitted by the fabulous WBC doula Cornelia Mazzan, she can be reached at cornelia@wisebirthchoices.com