Cathy's Tomato-Bean Salad Recipe

Ingredients

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 4 large ripe tomatoes, sliced thick
• 1 cup thinly sliced red onion
• 1 can (6 ounces) medium pitted ripe olives, drained and halved
• 1/2 cup Crisco® Extra Virgin Olive Oil
• 5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• Salt to taste
• 1/8 teaspoon garlic powder

Directions

• In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables.
• Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.

Diabetic Exchanges: One serving (without add salt) equals 1 starch, 1 vegetable, 2 fat; also, 178 calories, 333 mg sodium, 0 mg cholesterol, 19 gm carbohydrate, 4 gm protein, 10 gm fat.

Tomato-Basil Soup with Orzo

Here is another recipe from the October Vegetarian times which sounds delicious!

If you still have a few ripe tomatoes, this soup is certain to bring back the August warmth.
If not use good quality canned Italian plum tomatoes.

• 1 tsp. olive oil
• 1/4 cup apple juice
• 1/2 medium onion
• 2 cloves garlic
• 1/2 cup diced red bell pepper
• 4 cups chopped fresh or canned tomatoes
• 1 cup vegetable stock
• 1/3 cup orzo pasta
• 1/4 cup chopped fresh basil
• *30 minutes or less*

In a soup pot, heat oil and apple juice over medium heat.
Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown.
(add small amounts of water if mixture is too dry)

Add tomatoes and broth; bring to a boil.
Add pasta; cook 5 minutes, stirring.
Cover; simmer over low heat 15 minutes.
Add basil and serve hot.
Makes 4 servings.

Per Serving:
106 calories; 4G prot; 2G Fat; 21G Carb; 0 Chol; 133MG Sod 3G Fiber

Tortellini Salad With Mozzarella, Tomatoes, and Fresh Basil - Good Eating Any Time!

Basil is one of the freshest smelling herbs. One sniff and you automatically think of Italian food. Though you have added the dried herb to recipes, you many not have tried the fresh. A few chopped leaves will turn an ordinary dish into an extraordinary one. What is its history?

According to the Basil Guide Website, the herb comes from the Greek language and means king. In Greek Orthodox Churches plants are kept near the alter for the "religious healing that the Greeks believe will take place," the article notes. Greek and British royalty added leaves to their bath water and the herb was also used for medicinal purposes. That may be why basil is known as the king of herbs.

Judith K. Mehl also gives a brief history of the herb in her article, "Basil: More than Your Basic Herb," published on the Learn 2 Grow Website. The herb has been cultivated for 5,000 years. There are 60 varieties, Mehl says, and "if it weren't for its distinctive smell," we would have to work hard to recognize them. The plants vary widely. Some are light green and others are a dark purplish green. When the plant blooms, it has small flowers of white, pink, lavender, or purple.

In her book, "A Matter of Taste," Sylvia Windle Humphrey describes basil as an herb that has trapped the clear warmth of the Mediterranean sunlight. Her cook book contains recipes for basil pesto (Pesto alla Genovese), lasagna made with this pesto, basil vinegar and soup. The soup is made with green beans, potatoes, carrots, zucchini, tomatoes, vermicelli, garlic and 15-20 leaves -- Mediterranean cuisine in a bowl.

You are in for a surprise if you have never tried this fresh herb. Start with Italian and Basil salad, which is so easy to make you do not need a recipe. Slice tomatoes and arrange them on a platter. Top them with slices of fresh Mozzarella. Scatter torn basil leaves over the top. Season with salt and pepper, drizzle a little olive oil over the salad, and you are done.

This recipe for Tortellini Salad with Mozzarella, Tomatoes and Fresh Basil builds on the Italian recipe. Pasta salad absorbs moisture and you may have to add more dressing to the salad if it has been refrigerated for hours or over night. Need to bring food to a pot luck supper or picnic? This dish is the one!

Ingredients

9-ounce package fresh, three-cheese tortellini

7-ounce jar roasted red peppers, drained and roughly chopped

2.25-ounce can sliced black olives, drained

1 medium cucumber, peeled, seeded and chopped

1/2 cup chopped celery (1 stalk)

1 cup frozen petite peas, defrosted under hot water

3 large scallions, white and green parts, chopped

3 Roma tomatoes, chopped

1 cup cubed, low moisture, part skim Mozzarella cheese

2 tablespoons fresh basil, chopped

1/2 cup (or more) Light Northern Italian salad dressing with Romano cheese and basil

Method

Cook tortellini in boiling water just until tender. Do not overcook. Drain tortellini, rinse with cold water, and pour into a large bowl. Add remaining ingredients. Refrigerate for at least two hours to blend flavors. Makes 6-8 servings.