i say R..i say R E..R E C..oh..the heck with it...recipes...

[Guest guest]

Mjeddrah

 

Makes 4 generous servings

 

1 1/2 cups lentils, rinsed

1 quart water

3 tablespoons vegetable oil

2 large onions, coarsely chopped

1/2 pound Crimini or button mushrooms, sliced

3/4 cup brown rice

2 large bay leaves

1/2 cup dry Sherry

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon crushed dry basil

1 teaspoon sea salt

 

Bring lentils and water to a boil in large saucepan; reduce heat, cover and

simmer for 25 minutes.

 

Meanwhile, heat 2 tablespoons oil in a large skillet; add onions, mushrooms

and bay leaves. Sauté until onions are translucent.

 

Heat the remaining oil in a deep-sided sauté pan and add rice. Sauté 3

minutes to toast the rice and coat it with the oil. Stir onions and rice into

lentils. Add Sherry and seasonings. Cover tightly. Simmer one hour, or until

lentils and rice are tender. [up to 3 cups more of liquid (wine and/or water)

may be needed to cook rice properly. Don't hesitate to add liquid if mixture

becomes too dry.] Stir occasionally.

 

Wine Tip: You can go either red or white on this one

 

 

 

Cumin and Garlic Cooked Cabbage

 

3 cs. shredded raw cabbage, red or green

1 tsp. cumin seeds

1 to 2 cloves garlic

2 tbsps. oil

some hot water

 

Heat the oil in a hot wok.

Slice the garlic and toss it in the oil about 5 seconds or so.

Add the cumin seeds, stir about 2 seconds.

Throw in the cabbage, stirfry to coat well.

Stirfry about 2 minutes.

Add about 3/4 to 1 c. hot water.

Cook until almost dry (it's important not to add too much water).

Serve hot.

Makes 3 servings.

 

 

Grilled Zucchini Lasagna With Roasted Red Pepper Sauce

 

2/3 cup Vegetable Broth, (approximately)

salt and pepper, and a pinch of cayenne

6 medium zucchinis

2 to 1 teaspoon extra-virgin olive oil

9 lasagna noodles, cooked

20 basil leaves

4 large red bell peppers

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, chopped

3/4 cup bread crumbs

1 tablespoon balsamic vinegar

1/4 teaspoon saffron, soaked in 1 tablespoon hot water

 

Roast, peel and core red bell peppers.

Heat oil in large nonstick skillet.

Cook the onion and garlic over medium heat until soft but not brown.

Combine peppers, onion mixture and bread crumbs in a food processor and

puree to a smooth paste.

Add the vinegar, saffron and enough vegetable stock to obtain a thick sauce.

Correct seasonings adding salt, pepper, cayenne and vinegar to taste.

Sauce should be very highly seasoned.

Cut zucchinis lengthwise into 1/4 " slices.

Lightly brush with olive oil and grill until limp (or broil).

Preheat oven to 350 degrees.

Spray 8 x 11 " baking pan with olive oil spray.

Spread 3 lasagna noodles over bottom.

Arrange 1/3 of zucchini strips over noodles.

Arrange 1/4 of basil leaves on top and spread with 1/3 sauce.

Make second and third layer in this fashion.

Bake for 30 to 40 minutes or until thoroughly heated.

Makes 6 servings.

 

 

Stir-Fried Broccoli And Water Chestnuts

 

 

10 ounces (@)broccoli florets

1 tablespoon toasted sesame oil

1 8 oz can sliced water chestnuts -- undrained

Tamari or soy sauce -- to taste

Powdered ginger -- to taste

 

Stir-fry broccoli in oil over medium-high heat for 5 minutes.

Add water chestnuts and their liquid.

Cover, reduce heat and steam until broccoli is crisp-tender, 5 to 10

minutes.

Season with tamari or soy sauce to taste and ginger.

Makes 6 servings.

 

 

Roasted Cauliflower and Pine Nuts On A Bed Of Greens

 

1 head cauliflower

1/4 cup sesame oil

1/4 cup pine nuts

1/2 cup tahini

Juice of 2 lemons

2 cloves garlic

Salt to taste

Water

4 cups salad greens, mesculin, or other combination of greens

 

Pre-heat oven to 425 degrees.

Break cauliflower into florets and toss with sesame oil.

Season with salt and place in shallow baking pan.

Roast cauliflower until tender and begins to brown.

Put pine nuts on baking sheet and place in oven to toast.

Watch continually as they will burn quickly. Do not leave them unattended.

Stir together tahini, lemon juice, garlic, and salt.

Gradually add water to bring consistency to that of bottled dressings.

Drizzle tahini dressing over greens and toss to coat.

Divide among four plates.

Top each salad with the roasted cauliflower and sprinkle with toasted pine

nuts.

Makes 4 servings.

 

 

 

BROCCOLI AND WALNUT STIR FRY

 

2 tbsps. sesame oil

1/2 c. chopped walnuts

4 cs. broccoli florets

1 tbsp. soy sauce

2 tbsps. chopped red sweet pepper

 

In wok, heat oil until very hot.

Add walnuts and saute 1 minute.

Add broccoli and cook over medium heat tossing often 4 minutes.

Add soy sauce and cook 1 minute.

Serve garnished with red pepper.

Makes 2 servings.

 

 

 

Cauliflower & Potatoes with Black Mustard Seeds

 

2 1/2 cs. cubed new potatoes

1 small cauliflower

2 tsps. black mustard seeds

12 to 15 fenugreek seeds

1 tsp. freshly ground cumin seeds

1/2 tsp. turmeric

1/2 tsp. powdered hot red chile pepper

salt

6 tbsps. peanut oil

2 tbsps. minced garlic

1 tomato, chopped

1 or 2 fresh Serrano chiles, chopped

1 c. chopped cilantro leaves

1 tbsp. lemon juice, or to taste

 

Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.

Separate cauliflower into flowerets about the same size as the potato cubes.

Set aside.

Mix mustard with fenugreek in a small bowl.

Mix ground spices together in a small bowl, and add some salt.

Place all ingredients near the stove.

Heat oil in a pan until very hot.

Add whole seeds all at once, keeping face away from pan.

Have a lid ready to cover pan, if needed.

As mustard seeds turn gray, lower neat to medium and add ground spices.

Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.

Cook for about 5 minutes.

Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes,

stirring to coat vegetables with spices.

Add 1/2 cup water and 1/2 cup cilantro.

Cover and simmer until vegetables are tender.

Check water level frequently, and add more as needed.

Taste for salt, add lemon juice, stir well, and serve garnished with

remaining cilantro.

Makes 4 servings.

 

 

Black Bean & Root Vegetable Stew

 

1/2 c. black beans, soaked

1/2 medium turnip, cut into rounds & each round halved

1/4 tsp nutmeg

1 medium onion, sliced

2 large carrots, quartered

1 tsp. dill weed

3 large potatoes, quartered

2 tbsps. parsley

1 medium parsnip, quartered

1/2 tsp. oregano

1/2 c. green peas

1/2 c. mushrooms, halved

salt & pepper

water or stock to cover

 

In the bottom of a large casserole dish, arrange the turnip slices &

sprinkle with the nutmeg.

Layer the rest of the vegetables in order, sprinkling in the herbs after

each layer.

Top with the soaked beans.

Pour over enough water or stock to cover & season with salt & pepper.

Cover with a good tight-fitting lid & place in an oven pre-heated to 300

degrees.

Cook for 3 hours.

 

 

Peasant Soup

 

1 pound dry Great Northern beans

3 carrots, sliced

3 celery ribs, sliced

2 medium onions, chopped

2 garlic cloves, minced

2 bay leaves

1 can diced tomatoes (14-1/2 oz.), undrained

1 teaspoon dried basil

1/2 teaspoon pepper

2 tablespoons olive or vegetable oil

 

Place the beans in a Dutch oven and cover with water; bring to a boil. Boil

for 2 minutes; remove from heat, cover and let stand for 1 hour. Drain and

rinse beans. Return to Dutch oven. Add 6 cups water, carrots, celery,

onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil.

Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.

Discard bay leaves. Add oil and heat through.

 

Yield: 12 servings (3-quarts)

 

 

 

Mellow Melon Soup

 

1 cantaloupe pared seeded and cubed about 2 lbs.

1/2 honeydew pared seeded and cubed about 2 lbs.

2/3 c. sweet white wine

1/4 tsp. ground cardamom

chopped mint for garnish, optional

 

Reserve a few melon cubes for garnish.

In food processor or blender container, in batches, puree cantaloupe,

honeydew, wine and cardamom; chill until ready to serve.

At serving time, skim foam from top of soup; pour into soup bowls.

Garnish with melon pieces and chopped mint.

Makes 4 servings.