Green Child Magazine Back-to-School 2012 | Page 10

Black Bean Soup
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2 cans of black refried beans
5 cups chicken broth
2 cups water
½ teaspoon garlic powder
½ yellow onion, chopped
¼ cup cilantro, chopped
1 pinch chili powder
1 pinch salt & pepper
2 pinches of cayenne pepper

1. Put chopped onions in a sauté pan with a pat
of butter and sauté until brown and caramelized, approximately 15 minutes.
2. While onions are cooking combine, refried
beans, chicken stock and water in a big pot
or Dutch Oven, bring to a boil and then turn
down to low and let simmer.
3. Add in cooked onions, garlic powder, cilantro,
chili powder, salt and pepper.
4. Stir and let simmer for about 10 minutes.
5. Ready to pack in your child’s lunch!

Wheat Parmesan Chips
• 5 whole wheat tortillas
• ¼ cup fresh parmesan cheese
• ¾ cup butter
1. Preheat oven to 350 degrees
2. Melt butter in a small saucepan.
3. Brush each tortilla chip with melted
butter and sprinkle cheese on top.
4. Cut into chip size pieces and put on
baking sheet. Bake for approximately 8
minutes or until crisp and browned.
5.

Caesar Salad
• 1 head of Romaine Lettuce, chopped
• ¼ cup fresh parmesan cheese
• 2 cups Sour Dough Bread, cubed
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In Anni’s Conscious Kitchen

Dressing Ingredients:
• ¾ cup parmesan cheese
• ¼ cup olive oil
• 1 teaspoon anchovy paste (optional)
• ¼ cup vegetable oil
• 3 small garlic cloves
• ¼ cup fresh lemon juice
• salt and pepper to taste
1. Preheat oven to 350 and place cubed bread on
a cookie sheet and bake for about 5 min. until browned and crispy. Take out and v