Bean Minestrone

This is a stand-by for dinner in our house when I'm out of time. The last week of school was just such an occasion for this quick meal.

Any shape pasta works great. This time I used whole wheat spirals, but I've used penne, shells and even spaghetti. The only thing I do not recommend is egg noodles since they taste different.

1/4 cup chopped onions
Olive oil
1/2 cup dry pasta 
2 15 1/2 oz cans diced tomatoes, undrained
1 15 oz can kidney beans, drained
1 15 oz can great northern beans, drained
Pinch crushed red pepper
Oregano*
Basil*
Salt*
1/4 cup chopped Italian flat-leaf parsley
Grated Parmesan

Fill a medium sauce-pan with enough water to cook pasta. Bring water to boil, and cook according to package instructions; drain and set aside.

Meanwhile, drizzle a large sauce pan with olive oil. Heat over medium heat; add onions. Saute for about 5 minutes, or until tender, stirring frequently. Add tomatoes, beans and next four ingredients. Bring the mixture to a boil, then reduce heat and simmer for about ten minutes. Add parsley and noodles to mixture and stir. Serve with grated Parmesan.
 
*The seasonings should be added according to taste. Usually I sprinkle, stir, simmer for one minute or so, then taste. Often I repeat these steps. If this is too abstract for you, use 1/2 tsp each oregano, basil and salt. I prefer this method for many tomato-based recipes because I think the brands and types of canned tomatoes differ so much in taste from each other.

Crepes

Ahh...Saturdays...sleeping in, coffee and CREPES! A Saturday tradition in our house, crepes are a healthy favorite. This recipe makes 15 crepes, which feeds our family of 5 quite well. You may want to reduce the recipe, depending on how many people you're cooking for.


3 cups skim milk (or whatever type you have; soy or rice milk work, too)
3/4 cup whole wheat flour
3/4 cup white flour
1/2 cup wheat germ
1/4 cup ground flax seed
1 1/2 tbsp sugar
3/4 tsp baking powder
3/4 tsp salt
5 eggs
1 1/2 tsp vanilla
3 tbsp butter, melted

1. Pour milk into a blender. A mixer works, but a blender is ideal; crepes turn out much smoother when blended rather than just mixed.
2. Add dry ingredients. Puree on blender, scraping sides of pitcher if necessary.
3. Add eggs. Blend.
4. Add vanilla and melted butter. Mix.
5. Heat a non-stick pan on medium heat. If your pan is even slightly sticky, spray with spray oil. Swirling pan, ladle a scoop-ful of batter (about 1/4 - 1/3 cup), making sure the batter covers the bottom of a pan in a circle. The crepe will be quite thin. Once edges begin to separate from the pan, slide a spatula under the edges of the crepe; once loosened, flip and cook for a short time on the second side. The crepe should be pale with a slightly golden center when done.
6. Transfer crepe to a plate and fill with sour cream, yogurt or ricotta and fruit. If desired, sprinkle with powdered sugar.