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The Soup of the Day by EILEEN MINTZ The Mercer Island Reporter, January 2008, Review and recipe from Norene's Healthy Kitchen My friend and cookbook author, Norene Gilletz, is a master in the kitchen, designing recipes for easy and healthy cooking. Enjoy her Black Bean and Corn Soup. NORENE GILLETZ’S BLACK BEAN AND CORN SOUP My friend and writing pal, Norene Gilletz, just came out with “Norene’s Healthy Kitchen, Eat Your Way to Good Health.” In this book, she has over 600 fast and fabulous recipes; all are family and weight-loss friendly, as well as heart smart. She includes the calories, fiber, fat, protein, sodium and iron in each serving per person. Published by Whitecap, this is one of the BEST cookbooks around. I have all of Norene’s books in my collection and each one is a treasure. “Healthy Kitchen” is great reading too! Yields 6 to 8 servings, about 12 cups. Keeps for four to five days in the refrigerator; reheats well. Freezes well for up to four months. 4 cups (2 19-oz. cans) canned black beans, don’t drain Preheat the oven to 350 degrees. Spray a four to five-quart ovenproof casserole with cooking spray. Combine all the ingredients in the casserole and mix well. Another choice is to put all the ingredients into a six-quart slow cooker. Bake soup covered for about 1 hour, stirring occasionally. If the soup is too thick after baking, add a little more water. If using a slow cooker, cook for 6 to 8 hours on low, or 3 to 4 hours on high. Serve hot. Eileen Mintz can be reached by e-mail at eileenmintz@comcast.net or by phone at 232-1984. Norene's
Healthy Kitchen - Eat Your Way to Good Health Published
by: Whitecap Books (www.gourmania.com) |
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