Skillet Suppers

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* Exported from MasterCook *

 

Cajun Skillet Beans

 

Recipe By : Adapted from Moosewood Restaurant Cooks at Home

Serving Size : 6 Preparation Time :0:20

Categories : Beans Vegan

Rice

 

Amount Measure Ingredient -- Preparation Method

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1 small onion -- chopped

3 cloves garlic -- minced

2 tablespoons vegetable oil

2 stalks celery -- chopped

1 green bell pepper -- chopped

1 teaspoon fresh thyme (or 1/2 tsp. dried) -- chopped

1 teaspoon fresh oregano (or 1/2 tsp. dried) -- chopped

1 tablespoon fresh basil (or 1 tsp. dried) -- chopped

1/4 teaspoon freshly ground black pepper

1 teaspoon Cajun seasoning (or more to taste)

red pepper to taste

1 14.5 oz can diced tomatoes

1 tablespoon honey

1 tablespoon Dijon mustard

1 16 oz can black-eyed peas -- rinsed & drained

cooked white or brown rice

 

In a large skillet, saute the onions, garlic and bell pepper in oil on

medium heat. Add chopped celery and continue to saute for 5 minutes, stirring

occasionally. Add thyme, basil, oregano, black pepper, Cajun seasoning, and red

pepper to taste. Cover and cook for 5 minutes or until onions are golden,

stirring occasionally. Add tomatoes, honey, and mustard and simmer 5 more

minutes. Add the beans, cover, and stir occasionally until thoroughly heated.

Serve over rice.

 

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* Exported from MasterCook *

 

Italian Skillet Supper

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 14.5 oz can vegetable broth

8 ounces uncooked orzo pasta

1 14.5 oz. can diced tomatoes w/basil, garlic & oregano -- undrained

1 15 oz. can black beans -- rinsed & drained

2 cups frozen broccoli, cauliflower & carrots -- (from a 16 oz.

pkg.)

2 tablespoons fresh parsley (optional) -- chopped

2 tablespoons Parmesan cheese (optional) -- shredded

 

Heat broth to boiling in a 10-inch skillet. Stir in pasta. Heat to

boiling and reduce heat to low. Cover and simmer 10-12 minutes or until liquid

is absorbed.

Stir in tomatoes, beans, and vegetables. Cover and cook over medium heat

for 5-10 minutes, stirring occasionally, until vegetables are tender.

Stir in parsley and sprinkle with Parmesan cheese, if desired.

 

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* Exported from MasterCook *

 

Skillet Vegetable Jambalaya

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans Vegan

Rice

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 large onion -- coarsely chopped

1 medium green bell pepper -- coarsely chopped

2 cloves garlic -- minced

1 cup uncooked long-grain white rice

1 14.5 oz. can vegetable broth

1 cup corn kernels

2 tablespoons vegetarian Worcestershire sauce

1/8 teaspoon ground red pepper

1 15-16 oz can black-eyed peas -- rinsed & drained

1 14.4 oz. can stewed tomatoes -- undrained

 

Heat oil in a 10-inch skillet over medium high heat. Cook onion, bell

pepper, and garlic in oil 3-5 minutes, stirring occasionally until vegetables

are crisp-tender.

Stir in rice. Cook 2-3 minutes, stirring occasionally, until rice is a

light golden brown. Stir in broth. Heat to boiling, reduce heat to low, and

cover and simmer 15 minutes.

Stir in remaining ingredients. Cover and simmer 5-10 more minutes or until

vegetables and rice and tender.

 

 

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