Guest guest Posted December 14, 2003 Report Share Posted December 14, 2003 need some incredible recipes, any suggestions? This is a soup I make. It's so easy and I love it. I saute some chopped onions (maybe one medium), a stalk or 2 of chopped celery and about 4 or 5 chopped mushrooms in a saucepan. When they are beginning to get soft, I then throw in a large can of commercially made tomato soup and a can of diced tomatoes. I put in about a half tsp. of dried basil, and about 2 tsp. of dried dill. Then stir in 1/2 - 1 cup PLAIN soymilk. In another pot I cook up some pasta (I like the little tubes). When they are cooked, I put them into the soup. I love this soup and other people have loved it too. It's usually better the second day as the dill flavor comes out more as it sits. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2003 Report Share Posted December 15, 2003 Hi Everyone, I'm having a special guest stay with me for about a week right after Christmas and need some incredible recipes, any suggestions? I don't have access to fancy ingredients, just the basics. Thanks, Christi New Photos - easier uploading and sharing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2003 Report Share Posted December 16, 2003 Hi, On Sun, Dec 14, 2003 at 04:08:23 -0800, S W wrote: > > I'm having a special guest stay with me for about a > week right after Christmas and need some incredible > recipes, any suggestions? > I don't have access to fancy ingredients, just the > basics. Here's a few of my 'guest' dishes! COUSCOUS WITH ROAST PUMPKIN, CURRANTS & TOASTED ALMONDS ---------------------- 1 whole butternut pumpkin, skin & seeds removed olive oil salt & pepper 1 onion, chopped 2 cloves garlic, crushed 1 cup couscous* 2 cups vegetarian chicken style stock �1/2 cup almond flakes, toasted � 1/2 cup currants 3 tbs chopped fresh coriander Serves 4 1.Preheat oven to 200C. Cut pumpkin into 2cm cubes and put in oven pan. Drizzle with oil & season with salt & pepper. Roast for approx 30 mins, tossing once, or until pumpkin is tender & golden brown. 2.Meanwhile, in a large saucepan, heat 2-3 tbs olive oil & cook onion & garlic over mod heat for 5-10 mins, until softened but not coloured. Stir in couscous & cook for 1 min. Add stock, bring to the boil, then simmer for 8-10 mins, stirring regularly until grains are tender & liquid has been absorbed. Season with salt & pepper to taste. 3.Combine couscous with currants, almond flakes, coriander & hot pumpkin to serve. I used more stock as the couscous absorbed it all and was too dry, I like to serve the couscous still moist. ----------------- Mushroom Cassoulet ------------------------- By Kate Pugh Serves 2 * 1 tbsp extra-virgin olive oil * 100g (4oz) baby (pickling) onions, quartered, or same weight of ordinary onion (about 1/2 medium), sliced thickly * 1 small red pepper, sliced * 125g (4oz) chestnut mushrooms, or other strong-flavoured mushrooms, sliced * 2 garlic cloves, finely chopped * 1/2 x 400g (14oz) can chopped tomatoes * 1/2 tbsp tomato puree * 100ml (1/2 cup) liquid - vegetable stock or red wine or a mixture * 1 x 400g (14oz) can mixed pulses (eg chickpeas, aduki beans, kidney beans), rinsed well and drained * pinch of dried oregano 1. Fry the onions in the oil for 5 minutes or more, until beginning to brown. Add the pepper, mushrooms and garlic, and cook 5 minutes more. 2. Add the tomatoes, tomato puree, liquid, beans and oregano. Bring to the boil, reduce heat and simmer for 15 minutes covered, then 15 minutes uncovered. My notes - I use any mushrooms, I use the whole tin of tomatoes, where it says puree it means tomato paste! Then I use any tin of white beans. I serve it with potatoes baked in the oven sometimes, but you don't need anything with it really. I use a normal size red pepper and a whole onion! - Gratin of Macaroni, Tomatoes, Basil, and Olives ------------------------------- Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces elbow macaroni 1 pound fresh plum tomatoes -- coarsely chopped 1 15 oz can red kidney beans (optional) -- drained or 1 1/2 cups cooked red kidney beans (optional) -- drained 3/4 cup kalamata or good black olives fine chop 3 tablespoons extra-virgin olive oil 1/2 cup shredded fresh basil 3 large garlic cloves -- finely chopped salt and freshly ground black pepper, to taste 1 cup vegetable broth 3/4 cup plain dry bread crumbs Fresh basil leaves and black olives for garnish (optional) 4 to 6 main course or 8 side dish servings. Preheat the oven to 400F. In a medium stockpot filled with boiling salted water, slightly undercook the macaroni according to package directions. Drain in a colander. Transfer the drained macaroni to a mediumm bowl. Add the tomatoes, beans (if using), olives, half the oil, shredded basil, garlic, salt, and pepper; toss well to combine. Lightly oil a 12-inch gratin or 11 x 8-inch flameproof baking dish. Arrange the macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 cup of the bread crumbs evenly over the top. Drizzle with the remaining oil. Bake for 20 to 25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil. With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top slightly with the back of the spoon, then sprinkle wiith the remaining bread crumbs. Place on a rack so the gratin is 4 to 6 inches from the heating element. Broil until the top is lightly browned, 2 to 3 minutes. Serve hot, garnished with fresh basil leaves and olives, if desired. NOTES You don't need this much oil if you don't want to. I put about 1 tablespoon full into the tomato mix then dribble some over the first lot of breadcrumbs. I don't grill it after the 25 minutes in the oven, I just stir it like they say and put it back in the oven for another 15 - 20 minutes. I don't use any kidney beans. I think I use about 1 1/2 cups of breadcrumbs and in my large square casserole this makes 4 large servings. One of my personal favourites. ------------- Red Lentil Lemon and Rosemary Orecchiette -------- After the --- dashes are my notes 1 yellow onion -- diced 4 garlic cloves -- minced 8 CLOVES 4 ripe tomatoes -- peel diced 2/3 cup dried red lentils -- rinsed and picked over 3 cups rich vegetable stock - 1 chicken style veg cube + 1 veg stock cube 1 tablespoon fresh rosemary -- chopped 1/4 teaspoon red pepper flakes - none 2 teaspoons grated lemon zest 1/4 cup fresh lemon juice 2 teaspoons sea salt freshly ground black pepper to taste PASTA: 3/4 pound orecchiette or shell pasta -- any small pasta 2 cups loosely packed fresh spinach chopped parsley -- as needed -- I don't always have any My method ----------------- Cook onion till soft add garlic cook couple of minutes, add 3 large tomatoes, simmer till tomatoes soft. Add lentils, stock and rosemary. Cover and simmer very low about half an hour till lentils soft. Meanwhile cook the pasta. Add lemon zest, lemon juice, spinach and 4th tomato to the sauce and toss till spinach starts to wilt, add cooked pasta. With 2/3 cups lentils I only used 2 cups of stock. Always use the fresh lemon zest and juice. Don't use too much pasta as it uses up all the sauce, I used small shells. ------ Persian Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.