Bulgur with Mushrooms and Almonds
Ingredients:
1 quart chicken stock or canned chicken broth
2 1/2 cups bulgur
5 tablespoons olive oil
Salt
Black pepper -- ground
12 ounces mushrooms
1/2 cup slivered almonds -- toasted
TO COOK: Bring stock to boil in a large saucepan. Without stirring, add
bulgur in a slow, steady stream; cover and simmer until just tender, about
45 minutes. Heat 3 tablespoons oil in a saucepan until almost smoking. Immediately
pour hot oil over the cooked bulgur; cover and simmer until bulgur is dry
and tender, about 7 minutes longer. Season with 1 teaspoon salt and 1/2
teaspoon pepper or to taste. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet. Add
mushrooms and sauté until browned lightly, about 4 minutes. Add mushrooms
and almonds to the bulgur; toss to combine. Serve immediately.
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Cabbage Strudel
Ingredients:
4 Tbsp. butter, divided
4 cups cabbage, finely shredded
2 cups bok choy greens, shredded
1 Tbsp. currants, optional
1 small onion, sliced thin
2 scallions, chopped
2 Tbsp. fresh dill, chopped or 1 tsp. dried dill
2 Tbsp. fresh cilantro or parsley, chopped
1/2 tsp. salt
1/2 lb. fresh mushrooms, sliced
1 tsp. fresh lemon juice
4 phyllo pastry sheets
4 Tbsp. dry bread crumbs
To prepare the filling:
Melt 1 tbsp. butter in a large heavy saucepan. Add the cabbage and bok choy greens, currants (if desired), onion and scallions. Cook over medium-high heat, stirring frequently, for 3-4 minutes or until the greens begin to wilt. Add dill, cilantro and salt. Cook for 1 minute over high heat, stirring well to thoroughly incorporate herbs into vegetables. Set aside. In a separate large skillet, melt 1 tbsp. butter. Add mushrooms and sauté briefly over high heat, stirring frequently, until they begin to soften. Remove from heat. Sprinkle with lemon juice and add to the vegetable mixture. Mix well. Preheat the oven to 375 degrees. Strain the mushroom-vegetable mixture into a colander. Lightly butter the cookie sheet. Place 1 phyllo sheet on damp towel. Brush lightly with melted butter. Place the second phyllo sheet on top of the first. Sprinkle half of the breadcrumbs on left-hand side of phyllo. Fold right hand side over to encase breadcrumbs, making a rectangle. Brush top lightly with melted butter. Spread 1/2 vegetable mixture along long edge, stopping 1 inch short of the short sides. Fold borders in to encase the vegetables. Roll as you would a jellyroll. Place seam side down on buttered baking sheet. Brush roll with melted butter. Repeat for second roll. Bake until golden, approximately 30 minutes. Cut each one into 3 or 4 sections. Yield: 6 - 8 servings.
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Country Corn & Southwestern Beef Salsa
Ingredients:
1 pound ground beef
1 jar prepared thick-and-chunky salsa -- (16 ounce)
1 pkg. taco seasoning mix -- (1.25 ounce)
COUNTRY CORN
2 cups quick-cooking grits
5 1/2 cups boiling water
1 teaspoon salt
1 4 1/2 ounce chopped green chilies
2 cups shredded Mexican or Italian cheese blend
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Meanwhile prepare grits with boiling water and salt according to package directions. Stir in chilies and 1-1/2 cups of the cheese. Spoon grits onto serving dish. Spoon beef mixture over grits; sprinkle with remaining 1/2 cup cheese.
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Curried Corn with
Peppers
3 full ears fresh
corn
3 large sweet peppers. Preferably a mixture of red, green and
yellow.
2 tbsp. butter
1 cup finely chopped onions
salt and pepper to taste
1 tbsp. hot, medium or mild curry powder
1/2 cup heavy cream
Pull the husks and silk from the ears of corn. Using a sharp
knife, cut the kernels of corn off of the cob. Set aside. Core and
seed the peppers. Cut the peppers into quarters and then cut into
thin strips. Heat the butter in a heavy skillet and add the
onions. Cook stirring until wilted. Add the pepper strips and salt
and pepper to taste. Cook briefly, then sprinkle with curry
powder. Stir to blend well. Cover the pan and cook over a low
heat, stirring often for about 5 minutes. Add the corn kernels and
stir well. Add the cream and cook, stirring for about 1 minute.
Don't cook too long or the corn will get tough. Serves 4
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Eight Layer Torte
Ingredients:
1 package Lawry's Taco Spices and Seasonings
1cup sour cream
1 can refried beans (16ounce)
1 can black beans (15ounce) minced or pressed, drained
1 medium tomato chopped
1 can sliced ripe olives
1 cup shredded Cheddar cheese (4 oz.)
1 large avocado peeled, seeded and chopped
1/4 cup green onion (including tops) thinly sliced
6 small flour tortillas (fajita or soft taco size)
OR
4 large flour tortillas (burrito size)
Salsa -- optional garnish
Fresh cilantro sprigs -- optional garnish
In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; set aside. In medium bowl, mix together remaining Taco Spices & Seasonings with refried beans; set aside. Divide tomatoes, olives, cheese, avocado, and green onion into quarters
for layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes, olives, cheese, avocado, sour cream and green onion
(arrange toppings towards the outside edge of tortilla so the torte does
not look like a 'hill'). Repeat layers starting with another tortilla and
ending with a tortilla. On another plate, prepare a second layered torte the same as the first.
Wrap both with plastic wrap and refrigerate until ready to serve or take
to picnic. When ready to serve, slice with serrated blade knife into wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.
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French - Fried Zucchini
Ingredients:
Vegetable oil
3/4 cup buttermilk mix
1/2 tsp salt
3 medium zucchini, cut into 1/2 inch slices
1 egg, slightly beaten
Heat oil ( 1 inch ) in skillet to 375. Mix baking mix and salt.
Dip zucchini into egg: coat with baking mixture. Fry about 1/3 of
zucchini at a time, turning if necessary, until golden brown,
about 2 minutes.
3 or 4 servings.
Mushrooms can be substituted for zucchini
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Garlic-Mint Peas
Ingredients:
1 pound sugar snap peas (2 cups)
2 cloves garlic, halved
1 tablespoon canola oil
2 cups fresh or thawed frozen peas
1/4 cup chopped fresh mint leaves
1/2 teaspoon sugar
1/2 teaspoon salt
Directions: Boil water in a large saucepan. Add snap peas and cook two to three minutes. Drain and rinse under running cold water.
In a large skillet over medium-low heat, cook garlic in oil until golden, then remove and discard. Add snap peas and fresh or thawed peas. Cook three to five minutes until tender. Remove from heat and add mint, sugar, and salt.
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Glazed Carrots
1 lb. carrots
1 cup water
2 - 3 tbsp. butter
1 1/2 tsp. sugar
salt and pepper to taste
Trim and scrape the carrots. Cut them into thin slices and place
in a saucepan with the water. It should barely cover the carrots.
Add the butter, sugar, salt and pepper and bring to a boil. Cook
for about 10 minutes, then uncover and continue cooking over high
heat until the water has evaporated and the carrots are nicely
glazed and lightly browned. Toss and stir the carrots occasionally
so they cook evenly. Serves 4
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Goulash
Ingredients:
1 1/2 pounds beef chuck
4 onions -- chopped
2 ounces butter
2 cups beef bouillon
3 tablespoons tomato ketchup
2 teaspoons paprika -- or more to taste
Pepper
Salt
1 1/2 tablespoons cornstarch -- or more for desired
Cut the meat in pieces and chop the onions. Cover the meat with paprika
and add salt & pepper. Melt the butter in the pan and coat the meat. Add
the onions and fry for a few minutes. Add tomato ketchup and beef bouillon. Simmer for 2 1/2 to 3 hours. Thicken with cornstarch.
Serve with rice and salad.
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Greek Style Stuffed Eggplant
Ingredients:
4 medium-sized eggplants
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup finely chopped onion
1/4 cup olive oil
2 lbs ground lamb or lean beef
1/4 cup minced fresh parsley
2 teaspoons minced fresh mint leaves or 1 teaspoon dried mint
1 lb can of tomatoes (keep liquid)
1 cup shredded feta or cheese of choice
Directions: Pre-heat the oven to 350 degrees. Cut the eggplants in half, lengthwise. Scoop out the pulp, leaving the shells about 1/2 inch thick. Sprinkle the inside of the shells with salt and pepper. Set aside. Finely chop the pulp. Sauté the pulp with the onion in oil for about 15 minutes or until soft. Stir frequently. Remove from the saucepan and set aside. Sauté the beef or lamb in the remaining oil until brown. Add the pulp mixture, parsley, mint, and tomatoes (with liquid). Place shells in baking dish; fill each with beef mixture. Top with cheese. Cover and bake for 45 minutes.
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Hazelnut Pilaf
Ingredients:
3/4 cup uncooked rice
1/2 cup roasted and coarsely chopped Oregon
hazelnuts
3/4 cup grated Cheddar cheese
1/2 onion -- diced
1 can sliced mushrooms (6-8 ounces) -- (8 ounce) drained
(save liquid)
1 cup chicken broth
1/4 cup soy sauce
Combine rice, hazelnuts, cheese, onion, and mushrooms; place in a greased
1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat
to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes
at 350. Fluff with fork before serving.
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Marinated Thai-Style Mushrooms
Ingredients:
1/3 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons creamy-style peanut butter
1 tablespoon soy sauce
1 tablespoon Oriental sesame oil
1 teaspoon minced garlic
1/2 teaspoon minced -- fresh ginger
1/4 teaspoon salt
1/4 teaspoon red pepper -- crushed
1 lb. fresh white mushrooms -- (about 5 cups)
1 lb. fresh white mushrooms, quartered (about 5 cups)
Directions:
In a small saucepan combine vinegar, sugar, peanut butter, soy sauce, sesame
oil, garlic, ginger, salt, and crushed red pepper. Cook over medium-low heat, stirring frequently, until hot, about 4 minutes. Meanwhile, in a large bowl place mushrooms; pour hot marinade over mushrooms; toss to coat. Let stand at room temperature to blend flavors, about 20 minutes. Serve as is or toss mushroom mixture with romaine lettuce, chopped bell pepper and enoki mushrooms, if desired.
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Mexican Vegetable Casserole
Ingredients:
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies
1 (8 ounce) container sour cream
1 (8 ounce) jar chunky salsa
2 cups shredded cheddar cheese
2 cups cooked brown rice
1/4 tsp. pepper
1 bunch green onions, chopped
1 (8 ounce) package Monterey Jack and jalapeno cheese, shredded
1 (21 ounce) can sliced olives
Directions: Pre-heat the oven to 350 degrees. Combine the first 8 ingredients. Place into a lightly greased 9x13 inch baking dish. Sprinkle with the remaining ingredients. Bake for 45 minutes. Makes 6 to 8 servings.
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Mushroom-Stuffed Eggplant
Ingredients:
1 med. eggplant (1-1/2 to 2 pounds)
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup all-purpose flour
1/4 cup butter or margarine
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup light cream
1 jar (2 ounces) chopped pimento, drained
1 tablespoon grated parmesan cheese or 2 tablespoons buttered bread crumbs
Directions: Preheat the oven to 350 degrees.
Wash the eggplant and cut in half lengthwise. Remove enough eggplant from the shell to equal 3 cups.
In a large skillet, stir together all ingredients except for the cream, pimento and parmesan cheese. Cook and stir over
medium heat until the mixture is brown. Remove from heat. Stir in cream and pimento. Fill the eggplant shell with the cooked mixture. Sprinkle with parmesan cheese. Bake for 40 to 45 minutes or until
eggplant is tender.
Makes 2-4 servings.
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Ratatouille
Ingredients:
2 large aubergines (eggplants)
1 lb. courgettes (zucchini)
3 large onions
2 - 3 garlic cloves
2 green peppers
1 lb. ripe tomatoes
5 tbsp. olive oil
1 tsp. sugar
salt and pepper to taste
Cut aubergines into 1 inch dice. Cut courgettes into quarters
lengthways, then into 1 inch lengths. Put the vegetables into a
colander, sprinkle with salt and leave to drain for 30 minutes.
Peel and slice onions. Peel and crush the garlic. Deseed, and
thinly slice the peppers. Blanch, peel and halve the tomatoes.
Heat the oil in a flameproof casserole, add the onions and garlic
and fry gently until transparent. Dry the aubergines and
courgettes on kitchen paper and add to the pan with the peppers,
tomatoes, sugar and plenty of pepper. Cook for about 45 minutes or
until the vegetables are tender but not mushy. Adjust the
seasoning and serve hot, or cool and chill before serving. Serves
8
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Roasted Red Potatoes & Chipolte
Sauce
Ingredients:
3-5 Chipolte peppers from a can of Chipolte peppers in adobe sauce (quantity depends on your taste preference)
2 cups mayonnaise (not Miracle Whip)
1 cup sour cream
2 lbs. red potatoes (approximately)
vegetable oil to coat potatoes
Cajun seasoning (enough to coat cut-up potatoes)
Directions:
Heat oven to 425 degrees F.
On a cutting board cut up red potatoes into one inch squares. Then in a big bowl toss the potatoes and oil until the potatoes are coated. Add the
Cajun seasonings to desired spiciness (2-3 tbsp). Place coated potatoes ton a cookie sheet and roast them until they are tender (about 25-35 min). Let cool for a few minutes and then serve with
Chipolte sauce (recipe follows). In a medium sized bowl, combine the mayo and sour cream. Then mince the
Chipolte peppers very finely and add to the mayo and sour cream mixture (It is also nice to add some juice from the can). Mix well. Chill until ready to use.
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Stuffed Tomatoes
Ingredients:
4 firm tomatoes
1 1/2 tsp. onion, minced
2-3 fresh basil leaves, chopped
1 tsp. olive oil
1/4 tsp. salt
black pepper to taste
1 cup soft breadcrumbs
1 small egg, slightly beaten
1/4 cup green pepper, minced
1/4 cup celery, minced
1/4 cup cabbage, minced
Directions: Heat the oven to 375 degrees. Cut tops from tomatoes (keep tops) and remove pulp, leaving a shell
1/4-inch thick. Chop the pulp of tomatoes. Cook onion in olive oil until tender and combine with remaining ingredients
on list, plus the chopped tomato pulp. Fill tomato shells with the mixture. Replace the tops and place in a greased baking
dish. Bake at 375 degrees for about 30 minutes. Servings: 4
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Sweet and Sour
Red Cabbage
1
medium red cabbage
2 tbsp. vinegar or lemon juice
4 slices bacon, diced
1/4 cup brown sugar, packed
2 tbsp. flour
1/2 cup water
1/4 cup vinegar
1 small onion, sliced
salt and pepper to taste
Remove outside leaves from cabbage. Wash the rest. Shred to
measure 5 cups. In a saucepan heat 1/2 inch salted water ( 1/2
tsp. salt to 1 cup water ) and 2 tbsp. vinegar to boiling. Add
cabbage and cook for 5 minutes or until crisp - tender, then
drain. Fry bacon until crisp and drain. Pour off all but 1 tbsp.
bacon drippings. Stir flour and brown sugar into the drippings in
the skillet. Add the water, 1/4 cup vinegar, salt, pepper and
onion. Cook, stirring frequently for about 5 minutes or until
mixture thickens. Add bacon and sauce to the cabbage. Stir
together and heat through. Garnish with additional bacon bits if
you want. Serves 6
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Sweet Potato
Casserole
Ingredients:
3 cups mashed sweet potatoes
1 cup white sugar
1/2 cup butter, melted
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
Topping (choose one):
1) combine: 1 cup brown sugar
1/2 stick butter
1/3 cup flour
1/2 to 1 cup chopped pecans
OR
2) 1 can crushed pineapple
1 cup miniature marshmallows
(layer of pineapple on bottom; layer of marshmallows on top)
Directions: Heat the oven to 350 degrees F. Boil the potatoes whole until tender. Remove and let cool completely. After the potatoes are cooled, put them in a large bowl and mash them as you would regular potatoes. Add the rest of the ingredients. Pour into a large buttered baking dish. Cover the potatoes with the topping of your choice. Bake at 350 degrees for 35 minutes.
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Swiss Cheese Potato Pie
Ingredients:
6 medium sized potatoes
6 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 teaspoon chopped parsley
1 1/2 cups (6 oz) shredded Swiss cheese
1 cup broccoli florets, steamed
1 cup cubed, cooked ham
1 medium onion, finely chopped
3 eggs
1/2 cup milk
paprika
Directions: Heat the oven to 400 degrees F. Peel the potatoes and cook in saucepan with water until tender. Drain and mash. Stir into the potatoes the butter, salt, pepper, nutmeg and parsley. Spoon about 2/3 of potato mixture onto the sides and bottom of a greased 1 1/2 quart to 2 quart baking dish. Set aside. In a medium bowl, combine the cheese, ham, broccoli and onion. Spoon this mixture into the potato-lined dish. Beat together the eggs and milk. Pour over ham/cheese. Spoon (or pipe with a pastry tube) the remaining
potato mixture over top. Sprinkle with paprika. Bake at 400 for 30-35 minutes or until puffed and golden brown. Let stand 10 minutes. Cut into serving portions.
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Tomatoes stuffed
with Vegetables
Ingredients:
3 large potatoes
3 large carrots
4 oz. green beans
2 stalks celery
4 oz. frozen peas
6 tbsp. mayonnaise
4 large tomatoes
lemon juice
basil leaves
salt and pepper to taste
Peel the potatoes. Scrape the carrots. Top and tail the beans.
Wash and trim the celery. Dice all the vegetables. Cook in boiling
salted water for 5 minutes. Add the peas and cook for a further 5
minutes or until tender. Drain well and cool. Add the mayonnaise
to the vegetables with a few drops of lemon juice and seasoning.
Mix well. Halve the tomatoes and scoop out the seeds and centers.
Fill with the vegetable mixture and arrange on a serving plate.
Serve garnished with the basil leaves. Serves 4
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Vegetable Sauté
Ingredients:
8 oz. baby Yukon gold or small new potatoes
16 baby carrots
1 lb. thin asparagus, trimmed and cut into 1 1/2-inch pieces
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions, cut into 1-inch pieces
10-oz. box frozen fava beans or baby lima beans, thawed
2/3 cups low-sodium vegetable broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tsp. chopped fresh tarragon
Directions: In medium saucepan, combine potatoes and enough water to cover them. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, cool, and cut into quarters. Meanwhile, in a large saucepan, bring six cups lightly salted water to a boil. Add carrots and cook for two minutes. Add asparagus and snap peas, also cooking for two minutes. Add radishes and cook for one minute. Drain and rinse under cool water. In a deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice, tarragon and salt and pepper. Let stand a few minutes and serve warm.
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Zucchini Bake
Ingredients:
3 lb. zucchini, trimmed and cut into 1-inch pieces
1/3 cup butter
1 cup chopped onion
4 garlic cloves, minced
2 eggs, beaten
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs (more if mixture is soggy)
1/4 cup (packed) fresh basil or 1 Tbsp. dried basil
additional grated parmesan
Directions: Heat the oven to 375 degrees. Grease an 8-inch square pan. Steam the zucchini until tender, about 10 minutes. Transfer to a large bowl and mash coarsely with a fork. Spoon zucchini
into a sieve and drain well, pressing down to release excess water. Place the drained zucchini in a large bowl. Melt the butter in a large skillet over medium heat. Add the onion and garlic.
Sauté until light brown. Add the onion mixture to the zucchini. Add the eggs, 1/2 cup parmesan, basil and breadcrumbs. Stir to blend well. Season with salt and pepper. Transfer the mixture to the greased baking pan and bake in oven until firm in the center and brown on top, about 45 minutes. Cut into squares and and serve with additional parmesan cheese.
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