I once knew a guy named Jeff, from Montreal, who used to say, “First I fry up the onions and garlic, and then I decide what to make for dinner.” These recipes remind me of that guy.
These recipes were all contributed by Molly Singer, Harvard Class of 2012, with the following commentary: “Here are some recipes my roommate and I have been making. Money’s tight, so these are not only healthy, but also cheap. If I can get 3 pounds of onions for the same price as a bag of chips, its inevitable that we’re going to eat well. Enjoy! You’ll notice that almost everything we make starts with our trifecta of onions, garlic, and olive oil. How could you go wrong from there?” Indeed — I could not agree more! Each one of these recipes is fabulous.
I’ve known Molly since she was in middle school, and it is a pleasure to introduce her, and her cooking, to the readership of Your Health is on Your Plate. Thank you, Molly, and feel free to send in more of your fabulous recipes whenever you’d like!
Chunky Corn Chowder
2 onions, diced
several cloves of garlic, chopped
olive oil
3 ears corn, kernels de-cobbed
3 potatoes, diced
1 big carrot, chopped
1 cup milk
tarragon, thyme, and black pepper, to taste
1) In a small (~2 tsp.) amount of olive oil, saute the onions and garlic.
2) Meanwhile, in large pot, boil potatoes and carrot. When close to tender, add corn kernels. Drain.
3) In blender or cuisinart, gently pulse to puree about half of the potato-carrot-corn mixture with 1/2 cup milk.
4) Return puree to pot, along with remainder, and stir in sauteed onions and garlic.
5) Flavor with tarragon, thyme and pepper.
Stewed Lentils
2 onions, diced
several cloves of garlic, chopped
olive oil
1 cup green lentils, rinsed
2 cups vegetable or chicken stock
1 can diced tomatoes, any variety will do, do not drain
big handful frozen spinach
sea salt, black pepper, oregano, basil, thyme, to taste
1) sautee onions and garlic in small amount of olive oil.
2) when tender, add lentils, stock, and undrained tomatoes, and allow liquid to boil down until lentils are cooked (maybe 20 minutes, just check).
3) add handful frozen spinach, and stir until cooked through.
4) season with salt, pepper, oregano, basil, and thyme to taste.
Ratatouille– so good, you must try this
1 big eggplant, diced
1 zucchini, diced
tbsp kosher salt
2 onions, diced
several cloves garlic, chopped
1 green pepper, diced
2 tsp olive oil
1 can, any size, diced or crushed tomatoes, undrained
1) In big bowl, combine eggplant, zucchini and toss with 1 tbsp salt. Allow this to sit for 1 hour+ and drain off water.
2) sautee onion, garlic, and green pepper in olive oil.
3) when this is tender, add dehydrated eggplant and zucchini and mix until tender.
4) add undrained can of tomatoes, cover, and simmer for a long time (1-2 hours), stirring occasionally.
Note- this stuff gets better each time you reheat. So make a lot and reheat often! Also, keep the peels on everything as this adds flavor (and fiber).
Cannellini Beans and Sauteed Spinach
1 can cannellini beans, rinsed and drained (or, if you prefer dry, 1 cup dry, soaked overnight)
olive oil
1 red onion, chopped
big handful fresh spinach
salt and pepper, to taste
1) saute onion in small amount of olive oil.
2) when tender, add beans and handful fresh spinach.
3) stir until spinach shrinks down, and season with salt and pepper.
Roasted Chickpeas
1 can chickpeas
olive oil
salt and pepper to taste
1) drain can of chickpeas, and spread on cookie sheet.
2) blot of excess water with paper towel.
3) roast in 400 over for 35-45 minutes, shaking occasionally, until chickpeas are crunchy, watch these last few minutes so they don’t burn.
4) toss chickpeas in bowl with olive oil, salt, and pepper.
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