Forums: March 2010 Kickstart Forum Archive: recipes
Created on: 02/27/10 01:40 PM Views: 1201 Replies: 4
brookpath Joined: 02/27/10 Posts: 6	recipes Posted Saturday, February 27, 2010 at 1:40 PM HI, I am new to the 21 days kickstart program,I am really excited to start but i cannot locate the recipes for week1. Can anyone help this novice. Thanks.
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healthynell Joined: 01/01/10 Posts: 31	RE: recipes Posted Saturday, February 27, 2010 at 6:27 PM Here's a link I received by email. If you click on the titles within each week, it should take you to the actual recipes on the Nutrition MD website. http://21daykickstart.org/mealplan/index.cfm
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brookpath Joined: 02/27/10 Posts: 6	RE: recipes Posted Saturday, February 27, 2010 at 9:11 PM Thank you for the information Healthynell.
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essie Joined: 02/26/10 Posts: 163	Andean Bean Stew With Winter Squash and Quinoa Posted Sunday, February 28, 2010 at 7:52 AM Recently in the NYTimes and fits this plan. (I'd sub water or broth for the oil to saute, and use no-salt seasoning.) I'm sure it would work fine with canned beans. ++ http://www.nytimes.com/2008/11/06/health/nutrition/06recipehealth.html?_r=2&pagewanted=print Andean Bean Stew With Winter Squash and Quinoa By MARTHA ROSE SHULMAN This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor. 1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours Salt 1 tablespoon extra virgin olive oil 1 medium onion, chopped 1 tablespoon sweet paprika 4 large garlic cloves, minced 1 bay leaf 1 (14-ounce) can chopped tomatoes, with liquid 1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes 1/2 cup quinoa, rinsed thoroughly Freshly ground pepper 3 tablespoons chopped fresh basil or parsley 1. Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste. 2. Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans. 3. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread. Yield: Serves 6 to 8 generously Advance preparation: This tastes best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least five days in the refrigerator. It freezes well.
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brookpath Joined: 02/27/10 Posts: 6	RE: recipes Posted Sunday, February 28, 2010 at 4:47 PM hi Essie, Thank u for the recipe.
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