Laura brought this to book club and it was SO so good.
1 cup whole wheat couscous
1 1/2 c boiling stock or water
1/2 tsp salt
1/4 c olive oil
3 garlic cloves, minced
1 large onion, diced
1 28-oz can diced tomatoes, drained, reserve 1/3 c liquid
1 1/2 T fresh or 1 t dry basil
1/3 c pine nuts
5 cups (5 oz)loosely packed fresh spinach, torn into small pieces
pepper to taste 1 c grated Muenster Combine couscous, boiling stock or water, and salt in large bowl; cover w/plate. Let sit 5 min., then fluff w/fork.
Preheat oven to 375.
Heat olive oil in large skillet over medium heat. Saute garlic and onion 10 min, or until tender.
Add drained tomatoes, cook 10 min. more. Add tomato mixture to bowl w/couscous.
Mix in reserved tomato juice, basil, pine nuts, raw spinach and pepper. Spread half mixture in bottom of 12X7X2 inch or other shallow 2 1/2 quart baking dish.
Sprinkle on cheese, top with remaining couscous, cover w/foil and bake 25 min. until hot and bubbly.
Couscous with Spinach & Pinenuts August 29, 2006
Lentil Stew August 25, 2006
1 tbs olive oil
1 1/4 c chopped onion
1 c chopped celery
3/4 c chopped carrot
1 garlic clove, minced
4 c chicken or veggie broth
1 c water
1 (28 ounce) can crushed tomatoes, undrained
1 c dried lentils
3/4 c instant brown rice
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp black pepper
Heat oil in large pot over med-high heat. Add chopped vegetables; saute til tender. Add broth water and tomatoes, bring to a boil. Stir in lentils, simmer 25 minutes, stirring occasionally. Stir in rice, simmer 20 minutes, stirring occasionally. Stir in seasonings.Modifications: I don’t have instant rice, so I started cooking 1 c brown rice in 2 c water, but got antsy and just dumped in the partially cooked rice and water into the soup pot. Turned out just fine. Perfect w a dollop of sour cream stirred into the bowl of stew.
12 oz salsa
3 (15 oz) cans black beans, drained
1/2 c chicken or veg broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp cumin
2 tsp chili powder
1 tsp oregano
Add all ingredients to crockpot, cook on medium for several hours. Serve w sour cream & cheese. Good over rice, w tortillas or chips.
Tanya Lasagne August 24, 2006
Paying homage to my long lost friend, Tanya
2 medium onions
8 cloves garlic, crushed
2 large cans of tomatoes
1-2 tsp fennel seeds
1-2 bay leaves
2-3 tsp basil
1-2 tsp oregano
thyme, rosemary, salt and pepper in various combinations.
Sauté onion and garlic until tender. Add tomatoes and crush. Add herbs and pepper. Let simmer for an hour. If the sauce is bitter add more thyme or pepper to sweeten tomatoes.
6 cups fresh spinach, washed, stemmed and finely chopped.
2 cups cottage or ricotta cheese
(optional: 1 block silken tofu, smashed up w a fork)
1 package of lasagne noodles
1-2 heads of garlic (yep, the heads) ** Bonny uses a little less garlic than Tanya does
mozzarella cheese, grated
Romano, asiago or parmesan cheese
Feta cheese, chopped, or diced
Heat the oil in medium size frying pan. Add spinach, salt and pepper. Sauté and spinach is lightly cooked. Mix cheese, tofu, beaten egg, nutmeg and mint. Add to spinach. Mix well and set aside.
Assemble lasagne in 9×13 pan. Spread olive oil over bottom of pan. Add just enough sauce to cover the bottom of the pan. Arrange one layer of uncooked lasagne noodles over sauce. Cover with half of cheese mixture. Smoothe it out. Add half of grated mozzarella and half of feta cheese. Cover with another layer of sauce. Add half of the garlic – whole peeled cloves. Cover with another layer of noodles. Add rest of spinach mixture, sauce (reserving enough to top lasagne), remaining garlic and final layer of noodles. Top with remaining sauce, mozzarella cheese, feta cheese and some parm cheese. Add 1/2 c water to the corner of the lasagne, so the noodles cook while the lasagne bakes. Cover.
Bake at 350 degrees for 1 hour. Sprinkle with more parm cheese. Cover and return to oven and bake 15-20 minutes. Turn off oven and allow to stand for anywhere between 15 minutes and 1 hours.
Hawaiian Baked Bananas August 21, 2006
This dessert, from Recipe Source, was the best part of our Pacific Island meal.
1/2 C. brown sugar — firmly packed
1/4 C. orange or pineapple juice
3 Tbsp. sherry
1/2 C. chopped almonds or Macadamia nuts
2 Tbsp. butter
1 Dash nutmeg
Peel bananas and place in a small baking dish. Mix
together, then pour over bananas brown sugar, orange or pineapple juice and
Saute the chopped nuts in butter and sprinkle over bananas.
Add dash of nutmeg to taste if desired.
Bake in a moderate oven at 350 degrees for 15 minutes or until bananas
are tender and lightly glazed. Serve as a meat accompaniment
or as a dessert with a spoonful of sauce over each banana.
Chicken Mirabella August 19, 2006
This recipe is one from chef-extraordinaire Nicke …
1/2 C. white wine
1/4 C. olive oil
2 crushed garlic cloves
1 bay leaf
1/2 C. chopped prunes
1/4 C. sliced green olives
1/4 C. capers
1 T. brown sugar
Dump over 4-6 boneless, skinless chicken breasts. Bake at 350 until chicken is done.
5 lbs potatoes
4 ounces cream cheese (or more)
8 ounces sour cream
1/3 c milk
½ – 1 tsp salt
1 tsp onion salt
1 tsp garlic salt
¼ – ½ tsp pepper
2 T butter
Peel, cube and boil potatoes until tender. Drain. Mash until smooth. Blend in cream cheese, sour cream, milk, salts and pepper. Spoon into buttered 3 qt. casserole. Refrigerate, covered.
To reheat: Spread top surface with butter. Bake, uncovered, in a 350 degree oven until heated through and lightly browned (35 – 45 minutes). Garnish with paprika.