Rice pilaf
| INGREDIENTS: |
| 1 small diced onion
1/2 cup broken vermicelli 1/4 cup butter
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| INSTRUCTIONS: |
| Brown above in butter. add: 2 cup rice and lightly fry 3 cups water, 2 bouillion cubes, dash of salt. summer covered little tenders (25″) |
03
Jan
03
Jan
Raspberry Chicken
| INGREDIENTS: |
| 2 whole boneless chicken breasts
2 tablespoons sweet butter 1/4 cup finely chopped yellow onion 4 tablespoons raspberry vinegar 1/4 cup chicken stock 1/4 cup heavy cream 1 tablespoon canned crushed tomatoes 16 fresh raspberries (garnish)
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| INSTRUCTIONS: |
| Brown chicken in butter,set aside, cook onions, add raspberry vinegar. Tie thick, then the rest, simmer with chicken until done, add raspberries last. |
03
Jan
Quinoa Chili
| INGREDIENTS: |
| 1 cup uncooked, rinsed quinoa 2 cups water 1 pound extra lean ground beef (can be omitted) 1 tablespoon olive oil 1 chopped onion 4 minced garlic cloves 1 finely chopped jalapeno pepper (seeded if you don’t like a lot of heat) 1 tablespoon chili powder 1 tablespoon ground cumin 1 (28 ounce) can crushed tomatoes 2 (19 ounce) cans black beans, rinsed and drained 1 (19 ounce) can of corn 1 chopped green bell pepper 1 chopped red bell pepper 1 teaspoon dried oregano leaves 1 teaspoon dried parsley salt and ground black pepper to taste crushed red pepper flakes to taste 1/4 cup chopped fresh cilantro |
| INSTRUCTIONS: |
| Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, oregano, and parsley. Season to taste with salt, black pepper, and crushed red pepper flakes. Simmer until the bell peppers are tender, about 20 minutes. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve. *Water can be added during cooking to adjust thickness* Makes about 8 servings |
03
Jan
Potato-Tofu Frittata
| INGREDIENTS: |
| 1 pound firm tofu crumbled
1/4 cup soy milk 1/4 cup chopped fresh parsley leaves 1/8 teaspoon turmeric 1/2 cup shredded soy mozzerella 1 tablespoon olive oil 2 garlic cloves, minced 2 large Yukon Gold or russet potatoes, baked or roasted and cut into 1/2 inch dice
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| INSTRUCTIONS: |
| preheat oven to 400 degrees F
place half the tofu in a food processor,along with the soy milk, parsley, turmeric and 1/4 cup of the soy cheese. Process until smooth and set aside. Heat the oil in a large skillet over medium heat. Add the garlic and potatoes and cook, turning occasionally until potatoes are lightly browned on all sides, about 5 minutes. add the remaining crumbled tofu and the pureed mixture stirring well to combine. Cook for 5 minutes,or until beginning to set. transfer the frittata to the oven and bake until firm and hot, about 20 minutes sprinkle with 1/4 cup cheese and return to oven to melt for 5 minutes. let stand 10 minutes, cut and serve. (serves 4) |
03
Jan
Pineapple Fried Rice
| INGREDIENTS: |
| 1/4 cup teriyaki sauce 8 oz. firm tofu, cubed 1 Tbsp. Vegetable Oil 1 medium red pepper, cut into strips (about 1-1/2 cups) 1/2 cup (1-inch) green onion pieces 2 cups Rice, cooked, chilled 1 can (8 oz.) pineapple tidbits in juice, drained 1/2 cup cashews, chopped |
| INSTRUCTIONS: |
| -Pour teriyaki sauce over tofu in shallow dish. Refrigerate 5 to 10 minutes to marinate. Drain tofu; reserve teriyaki sauce. -Heat oil in large skillet on medium-high heat. Add tofu; cook 3 to 4 minutes or until golden brown on all sides, stirring occasionally. Remove from skillet. -Add red pepper to skillet; cook and stir 2 minutes. Add green onion; cook and stir 1 minute. Add rice and pineapple; mix lightly. Cook 2 to 3 minutes or until heated through, stirring frequently. Add tofu, cashews and reserved teriyaki sauce; mix lightly. Cook until heated through, stirring occasionally. |
03
Jan
Orange Cranberry Sauce
| INGREDIENTS: | |||
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| INSTRUCTIONS: | |||
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03
Jan
Noodle Kugel
| INGREDIENTS: |
| 1 (12 ounce) package thin egg noodles 6 onions, diced 1/8 cup vegetable oil for frying salt and pepper to taste 4 eggs 1/4 cup dry bread crumbs paprika to taste |
| INSTRUCTIONS: |
| -Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. -While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft. -In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden. |
03
Jan
Neapolitan Pasta and Lentils
| INGREDIENTS: |
| with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser 8 servings 2 teaspoons olive oil 1/4 teaspoon crushed red pepper 5 cloves, garlic, minced 1 medium onion, chopped 4 slices Veggie Canadian Bacon, diced 2 cups cooked lentils 1/4 cup dry sherry 1 (25 ounce jar) Roasted Red Pepper Tomato Sauce 1 (14 1/2 ounce can) Mexican stewed tomatoes, diced 1 teaspoon dried marjoram 12 ounces penne pasta, cooked according to package directions 1/3 cup soy Parmesan cheese |
| INSTRUCTIONS: |
| In a 5 quart saucepan, heat oil and crushed pepper over medium high heat, 1 minute. Add garlic, onion, and diced bacon. Cook 5 minutes and add lentils. Cook, stirring 3 minutes, add sherry, and reduce heat to low. Add tomato sauce, stewed tomatoes, and marjoram. Simmer 15 minutes. Combine with cooked pasta and soy Parmesan cheese. Enlightened Neapolitan Pasta and Lentils Nutrition Analysis: per serving: 2 cups Protein 16g, Carbohydrate: 37g, Fiber 6g, Fat 3g, Sat Fat 0, Cholesterol 0mg, Calcium 40mg, Sodium 653 mg. Calories 242 from Protein 26%, from Carbohydrate: 61%, from Fat: 13% http://www.vegtv.com |
03
Jan
Mushroom Stew
| INGREDIENTS: |
| 1 chopped onion 2-3 cloves of chopped garlic 3 large potatoes (or a few small red ones) cut into chunks 1 basket of button mushrooms 3 chopped portobello mushrooms 2 bay leaves 1 can tomato sauce (8oz, I usually use my homemade) 1 cups of vegetable broth 1 tablespoon Worcestershire sauce (don’t think this is vegan?) 3/4 teaspoon thyme 5 tablespoons quick cook tapioca Black Pepper (I use about 1.5 tablespoon, love pepper) |
| INSTRUCTIONS: |
| Toss the potatoes into the crockpot and than the garlic. Add onion, carrots, mushrooms and bay leaves. Mix the tomato sauce, water, Worcestershire, thyme, tapioca, and 1/2 the pepper in bowl. Stir well and pour over veggies. Cover and cook on low for 6-8 hours.
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03
Jan
Millet Pilaf
| INGREDIENTS: |
| 1 tablespoon olive oil 1 cup minced onion 1 cup millet 1 teaspoon ground coriander seed 1/4 teaspoon ground cinnamon 1 pinch saffron threads 1 teaspoon salt ground black pepper to taste 2 3/4 cups water 2/3 cup white wine 1/3 cup minced shallots 2 cloves garlic, minced 1 1/3 cups frozen corn kernels 1 teaspoon grated orange zest 1 1/2 cups chopped tomatoes |
| INSTRUCTIONS: |
| -In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
-Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes. -In a separate pan, cook the white wine, shallots and garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer 10 minutes or until the wine is reduced by half. -When the millet has simmered for 30 minutes, add the shallot mixture. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes. -Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. |