1 Tbs. olive oil
1 to 1-1/2 whole roasted garlic
1 cup mushrooms, sliced
1 cup tomatoes, sliced
1/2 cup black olives, sliced
1/2 cup artichoke hearts, chopped
1/2 cup garlic sauce (see below)
3 cups pre-cooked pasta, any variety
2 cups fresh baby spinach
1/2 cup white cheese
salt and pepper to taste
Saute garlic in olive oil.
Add mushrooms, tomatoes, olives and
Add garlic sauce (below), pasta, spinach
and cheese. Add more sauce, if desired,
and salt and pepper to taste.
Blend ingredients and serve immediately.
2 medium shallots, chopped
3 garlic cloves, minced
1 Tb. olive oil
1 cup white wine
1 cup chicken broth
1-1/2 cups heavy cream
Saute shallots and garlic in olive oil.
Add wine. Bring ingredients to a brisk
boil and reduce to one half.
Add broth and reduce to one half.
Add cream and reduce to one half.
1 can garbanzo beans
1/4 cup tahini (peanut butter if in a pinch)
2 Tbl toasted seseme seed oil
Juice of one lemon or lime (use more or less, to taste)
1 large clove garlic (use more or less, to taste)
1/4 tsp ground cumin (optional)
salt & pepper to taste
Drain beans, reserve liquid. Put beans and other ingredients in blender with a little bit of the reserved liquid. Whirl, adding more liquid if needed. Serve on pita bread, roll up in a tortillas, or regular bread, or roll in a leaf of lettuce. Add any sandwich fixings you like such as tomatoes, cukes, lettuce.
1 lb firm tofu
2 Tbl toasted seseme oil
2 Tbl soy sauce
1 Tbl rice wine (You can skip this if you don’t have it)
1 Tbl cider or rice vinegar
1 clove garlic, finely minced (use more or less, to taste) or garlic powder (not salt)
2 Tbl onion, finely minced (or onion powder)
1 tsp grated ginger (use more or less, to taste)
3 Tbl water
½ tsp chili paste (optional)
Press tofu for 30 minutes and drain water.
Combine remaining ingredients. Cut tofu into desired sizes and shapes. Marinade in sauce. Put tofu in single layer on baking dish. (Save marinade.)Bake at 375, turning occassionally. OR bake at a lower temp for a longer time to get a drier texture.
Instead of the above marinade, use:
Sweet sour sauce
3 large baking potatoes, sliced ¼” thick
4 large ripe tomatoes
1/4 C olive oil
2 medium red onions
4 tsp thyme leaves or 1 ¼ tsp dried thyme, crumbled
3 cloves garlic, thinly sliced
1/2 tsp fennel seeds
1/4 tsp black pepper
1/2 C olives (black or green), chopped
Parboil sliced potatoes for 3 minutes. Drain and set aside. Coarsely chop one of the tomato halves and slice the rest ¼” thick. Set aside.
Preheat oven to 400. Heat 2 Tbl oil over medium heat and add onions, 2 tsp thyme, garlic, fennel, 1/4tsp salt, 1/8 tsp pepper. Saute 3 minutes or until barely tender.
In lightly oiled baking dish, layer half the onion mixture and top with chopped tomato and olives. Sprinkle with remaining thyme. Layer the potatoes on top, then the sliced tomatoes. Sprinkle with remaining salt and pepper. Top with remaning onions. Drizzle with 2 T oil. Can be refrigerated up to 8 hours at this point if you want to prepare ahead. Otherwise, bake covered for 20 minutes and then uncovered for another 20 minutes.
2 cups cooked brown rice
1/2 cup oats (grind them for a finer texture, but optional)
1 onion, finely chopped
2 cloves garlic, minced (use more or less, to taste)
1/3 cup bread crumb or add more oats
1/4 cup milk (more or less as needed)
1-2 eggs (or use groun flax seeds as a binder)
1 tsp oregano*
1 tsp basil
1/4 tsp cayenne (optional)
salt & pepper to taste
finely chopped greens such as kale or spinach
1/2 cup wheat germ or bran
*I add sage and ground fennel seeds to the recipe to give it a more savory flavor. I also add quite a bit more of the spices than the recipe calls for. You can use quantities to your own preference.
In large bowl, mix together all ingredients (including variations if using) except wheat germ/bran. If using ground flax seeds as binder, cover and chill for at least 1 hour. If using eggs, you can proceed.
Shape into meatballs and roll in wheat germ/bran.
Bake at 350 for 20 minutes on a greased cooke sheet.
Serve with ketchup & mustard, gravy, BBQ sauce, yogurt dip, etc.
PICANTE OMLET PIE
from either Taste of Home or Quick Cooking (can't remember which magazine)
1 c. picante sauce
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. (4 oz.) shredded cheddar cheese
1 c. (8 oz.) sour cream
tomato slices and chopped fresh cilantro OR parsley, optional for garnish
Pour the picante sauce into a lightly greased 10-inch pie plate or quiche dish. Sprinkle with
cheeses; set aside.
In a blender or food processor (or using a hand beater or whisk), process eggs and sour cream until smooth. Pour over cheese.
Bake at 375 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired.
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (8 oz.) tomato sauce
1 jar (8 oz.) picante sauce
2 c. cooked rice
1 c. (8 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese, divided
corn or tortilla chips
In a bowl, combine first four ingredients.
Stir in rice, sour cream, and 1 c. of cheese.
Transfer to a greased 9x13" baking dish.
Sprinkle remaining 1 c. of cheese over the top.
Bake uncovered at 350 degrees for 20 minutes or until cheese is melted.
Serve with corn or tortilla chips.
Yield: 6 main dish servings or 8-10 side dish servings
1 can cream of potato soup
1 can mixed vegetables, drained
1 can black beans, drained and rinsed
1/2 c. salsa
1/2 tsp. pepper
shredded cheddar cheese, optional
1 (9”) frozen pie crust, thawed (I use Rab's recipe and make my own)
Combine first 5 ingredients. Spoon into prepared pie crust. Sprinkle top with cheddar
cheese, if desired. Bake at 375 degrees for 30-40 minutes (until done).
(I made this up, so the measurements aren't exact.)
1 green bell pepper, chopped
1 can pinto beans, rinsed, drained, and mashed
small amount of Velveeta
small amount of ketchup (or tomato sauce or salsa)
onion powder and garlic powder, to taste
In a non-stick skillet, saute the chopped pepper until slightly tender. (I do this without any
oil or butter, but you could add a small amount of water. However, I find the moisture
from the green pepper is enough.) Add the mashed pinto beans, the Velveeta, and the
ketchup. Cook on low until all ingredients are combined and the cheese is melted; stir
occasionally. Add seasonings to taste. Serve on hamburger buns as sloppy joes.
This is easy and tasty. Let your oven do the work!
1 32-oz. jar meatless spaghetti sauce
2/3 c. water
2 c. ricotta cheese
3 eggs, slightly beaten (I use 1 or 2 eggs)
1 tsp. oregano
2 c. uncooked elbow macaroni (or other dry pasta)
2 c. shredded mozzarella cheese
Combine spaghetti sauce and water in a medium bowl; mix well. Spread 1/3 of the mixture in a 9x13" baking dish. Combine ricotta cheese, eggs, and oregano in bowl; mix well. Layer uncooked macaroni, ricotta cheese mixture, and remaining spaghetti sauce mixture 1/2 at a time in baking dish. Bake, covered with foil, at 350 degrees for 45 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, for 15 additional minutes. Let stand for 10 minutes before serving.
Yield: 6 servings. (Actually makes many more servings, in my opinion.)
2 T sunflower oil
1 bunch spring onions (trimmed/chopped)
1 clove garlic (peeled/chopped)
1-2 red or green chillis(deseeded/chopped)
2 medium tomatoes (roughly chopped)
salt & pepper
1 lb cooked red kidney beans
1-2 oz creamed coconut (grated)
Heat oil in largish pan and cook spring onions garlc and chillis for 2 mins (stirring)
Add tomatoes and cook 3 mins
Add rice and thyme and 450 mls water, season with salt & pepper and simmer gently for 20 mins.Stir occasionally and add more water if needed.
Add beans and coconut and stir over low heat for 3-5 more mins, until all water is absorbed and rice tender.
NB Obviously you can change things to suit what you have - I like to add sweetcorn and perhaps diced carrot - or anything else there is around!
I also sub powdered coconut if I don't have creamed.
Preheat oven to 350. Put 2 cups white rice into large casserole dish. Add 4 cups water and a tablespoon of butter and a tsp of salt. Put lid on dish and place in oven. Open two large cans of Bush's Country Style baked beans. Place in another casserole dish and add to oven, no cover. Bake both for 30 minutes or until water is absorbed into the rice. (I use a clear casserole dish for this.) Layer rice, beans and cheddar cheese in bowls and enjoy!
This is one of my family's favorite meals, costs about $4, and is super easy!
[Note from Miranda: Use Bush's Vegetarian Baked Beans to make this recipe vegetarian.]
Bethann's Red Beans and Rice (from Bob's Red Mill TVP package) copied & pasted by Miranda
August 17 2006, 1:07 PM
Red Beans and Rice
Overnight in 6 cups of water, soak 2 cups dried red beans, kidney or pinto beans. Drain and rinse well.
Cook in kettle with:
1 large onion, chopped
6 large cloves garlic, mashed
2 quarts boiling water
After beans have cooked 45 minutes, add:
2 cups TVP granules
3 Tbsp. chili powder
1 Tbsp. cumin
Continue cooking beans until tender, 20-40 minutes. Most of the liquid should have cooked into the beans and TVP. Taste and add salt.
Meanwhile, cook brown rice according to package directions:
1 cup brown rice (basmati or short grain)
2 cups water
1 tsp salt
Mix the cooked rice and beans, taste, add a pinch of cayenne or hot sauce if desired. Serves 8.
~Posted by Bethann
This message has been edited by Miranda_MO on Sep 7, 2006 10:30 AM This message has been edited by Miranda_MO on Aug 17, 2006 1:08 PM
3 Tbsp olive oil
1 large onion chopped
2 carrots, sliced into half moons
2 celery stalks, sliced
2 garlic cloves, minced (I sometimes use dried)
2 small zucchini, sliced into half moons
1/2 pound spinach (I've never put that in - figured it would get mushy)
28 oz canned diced tomatoes
15 oz can Great Northern beans, drained or rinsed (or cook dried beans to equal same amount)
1/4 cup chopped parsley (I usually used dried - about 2 tsp)
2 Tbsp chopped fresh basil leaves (I usually use dried - about 1 tsp)
oregano (optional) I use it though.
Black pepper to taste
(substitute or add any fresh veggies like green or red peppers or summer squash)
Heat the oil in a large pot, and saute the onion, carrots, and celery for a few minutes. Add the garlic, zucchini, and any dried herbs you'll be using. Saute, stirring occasionally, and then a few minutes later, add the spinach and cook until just wilted. Mix in the tomatoes and beans. Add water if you like to increase the liquid. Flavor with parsley, fresh oregano, and pepper. Simmer gently for 15 to 20 minutes while you cook the rice.
Place a circle of rice on plate & top with a generous portion of the "bean soup". Top with cheese if desired. (It is yummy with Colby Jack cheese on top.)
From Southern Living, which had this to say about it: "This earned our highest rating-it's both delicious and beautiful. A baking sheet will catch any liquid that leaks from the springform pan."
3 cloves garlic, minced
1 large purple onion, sliced
2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons olive oil, divided
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
1 (8-ounce) package fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2 to 3 teaspoons salt
2 teaspoons freshly ground pepper
8 slices sandwich bread, cubed
1 (8-ounce) package cream cheese, cubed
2 cups (8 ounces) shredded Swiss cheese
Saute first 4 ingredients in 1 tablespoon oil in a large skillet until tender. Drain and pat dry; set aside.
Saute squash and zucchini in 1 tablespoon oil in skillet until tender. Drain and pat dry; set aside.
Saute mushrooms in remaining tablespoon oil in skillet until tender. Drain and pat dry; set aside.
Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables, half of bread cubes, and remaining ingredients. Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan, and place on a baking sheet. Pour vegetable mixture into pan.
Bake at 325degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm. Yield: 8 servings.
Preheat oven to 350. Spray or grease a quiche dish.
1/2 c flour
2 T butter, margarine or oil
1/2 tsp salt
1/4 tsp black pepper
1 1/2 c nonfat milk
2-3 c vegetables & a clove of garlic, sauteed and cooled
4 oz cheese, shredded
Bake 35 minutes. Let stand a few minutes before serving. When taking it out of the dish, make sure you run a sharp knife or server completely under each piece to get it out.
I always use onion and garlic, and one or two more veggies like zucchini, peppers or mushrooms. If I use cauliflower, broccoli or carrots I steam them instead of sauteeing to make sure they are soft enough.
This message has been edited by SandyinMI on Oct 25, 2012 11:51 AM
Apparently Milanese means from Milan. It also says it is good cold or hot and good for picnics. If time is of the essence substitute a jar of roasted red pepper strips for the bell pepper and begin with step 2.
1 large red bell pepper
3 TBS butter
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 TBS flour
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
2 TBS olive oil
1 medium onion, chopped
1/4 lb mushrooms, sliced
2 TBS grated Parmesan cheese
6 fresh basil leaves, shredded, or 1 tsp dried
2 (9 inch) frozen pie crusts, thawed
1-1/2 cups shredded mozzarella cheese
2 TBS imitation bacon bits (I used the fakin' bacon and crumbled it)
2 hard-boiled eggs, sliced
1. Preheat broiler. Set pepper on a small baking sheet and broil as close to heat as possible, turning occasionally, until skin blisters all over, 6-8 minutes. Seal pepper in a paper bag and let steam 10 minutes. Peel and seed pepper under running water. Cut into 1-inch strips. Place in a colander to drain. Reduce oven temp to 425.
2. In a medium saucepan, melt butter over medium heat. Add spinach and cook until hot, 2-3 minutes. Sprinkle on flour and cook, stirring, 1-2 minutes longer. Add milk, salt and pepper. Bring to a boil, stirring occasionally, until mixture thickens slightly, 3-4 minutes. Remove from heat.
3. In a large frying pan, heat olive oil. Add onions and cook over medium heat, stirring occasionally, until beginning to color, 3-5 minutes. Add mushrooms and cook, stirring occasionally, until most of liquid evaporates, 4-5 minutes. Set aside.
4. To assemble torta, sprinkle Parmesan cheese and basil over bottom of one pie crust. Spread spinach over cheese-covered crust. Sprinkle with half of the mozzarella. Sprinkle bacon bits over cheese. Cover evenly with onions and mushrooms. Sprinkle with remaining mozzarella. Cover with hard-boiled eggs and top with roasted pepper strips. On a lightly floured surface, carefully invert other crust and roll out wide enough to cover bottom pie shell. Carefully cover torta with rolled-out pastry crust. Crimp bottom and top edges of torta to seal. With a sharp knife, cut 4 slits in top crust.
5. Bake 25-30 minutes, until torta is nice and brown. Let cool 10 minutes before cutting.
1/4 c butter or margarine or olive oil
1 medium onion, chopped
1 c uncooked bulgur
2 c hot broth or water (I use water and Tone's chicken base)
1/4 c raisins or currents or chopped apricots
2 t curry powder
1/2 t salt (I omit because of the chicken base)
1/8 t pepper
1/4 c chopped nuts, optional
Saute the onion in the butter or oil until soft. Add bulgur and stir for several minutes over medium heat. Add hot broth, raisins, and spices. Cover and cook over lowest heat, without stirring, 18-20 minutes. Uncover and cook 3-5 more minutes to dry out, if necessary. Fluff with fork and add nuts, if desired. 4 servings.