Learn how to make heart-healthy recipes at the Health and Fitness Expo on Saturday, Jan. 9 at 3 p.m. The American Heart Association will demonstrate these recipes:
Roasted Potato Carrot and Chickpea Soup
Serves 4
3 medium potatoes, washed
5 medium carrots, washed and peeled
Cooking spray
1 small onion, chopped
2 cloves garlic, minced
6 cups low sodium vegetable or chicken broth
1 can low-sodium chickpeas (garbanzo beans), drained
Pepper to taste
Heat oven to 400 degrees F
Chop potatoes into 1 inch cubes. Slice carrots into 1 inch thick pieces
Spread potatoes and carrots on a baking sheet, bake 25-30 minutes until tender
Spray a medium pot with cooking spray. Add onions and garlic, sautéing over medium heat until soft and translucent, about 5 minutes
Health
Add stock and chickpeas to pot, increase heat to medium-high and bring to a boil. Add carrots and potatoes and heat 5 minutes more. Pepper to taste and serve warm
Barley Pilaf with Almonds
Serves 4
3/4 cup uncooked pearl barley
2 cups low-sodium chicken broth
2 tablespoons unsalted, unoiled almonds, chopped and toasted
Add barley and chicken broth to medium saucepan over medium-high heat; bring to a boil. Reduce to medium-low heat, stir and cover; cook until barley is tender- about 30 minutes.
Add almonds, stir and serve.