Beyond the Moon--last 4

[Guest guest]

These are the last four I have in MC:

 

Mushroom Garlic Bisque

Red and Black Basmati Rice

Spinach Ricotta Fettuccine

Spinach, Basil and Garlic Linguine

 

 

 

* Exported from MasterCook *

 

Mushroom Garlic Bisque

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Soups

 

Amount Measure Ingredient -- Preparation Method

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2 cups dry red wine

1 1/2 pounds mushrooms -- quartered

1 tablespoon butter or margarine

1 1/2 cups chopped onion -- (3 med. onions)

10 large cloves garlic -- peeled and minced

1/2 teaspoon dried leaf thyme

1 1/2 cups fresh whole wheat bread crumbs

1 cup sour cream

2 1/2 cups milk

2 tablespoons tamari soy sauce

1 teaspoon salt

2 tablespoons chopped fresh basil

dash pepper

 

1. Heat 1 1/2 cups of the wine and the mushrooms over medium heat in a

large soup pot. Simmer, partially covered, until the mushrooms have

absorbed all the wine, about 20 minutes. Stir occasionally.

 

2. While the mushrooms are cooking, melt the butter in a skillet over med.

heat. Saute the onions, garlic, and thyme until the onion is soft, about 5

minutes.

 

3. Puree the onion mixture. Add the bread crumbs, sour cream and 3/4 of

the cooked mushrooms and process until smooth.

 

4. Stir the puree into the soup pot. Whisk in the milk, tamari, salt,

basil, pepper, the remaining mushrooms, 1/2 cup wine, and 2 1/2 cups water.

Heat until warmed through, stirring often. Ladle into bowls and serve.

 

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* Exported from MasterCook *

 

Red and Black Basmati Rice

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Rice

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried black beans -- sorted and rinsed

(3 to 31/2 cups cooked)

2 cups brown basmati rice

2 tablespoons canola oil

1 1/2 cups chopped onions (3 medium onions)

5 large garlic cloves -- peeled and minced

1 small jalapeno pepper -- minced

1 cup chopped red bell pepper (1 large pepper)

2 teaspoons dried oregano

2 cups chopped tomatoes (2 large tomatoes)

1/2 cup coarsely chopped fresh basil (lightly

packed)

1 teaspoon salt

1/2 teaspoon ground coriander

1/2 cup dry red wine

Sour cream, grated cheddar and

chopped sweet onion for garnish -- optional

 

1. Soak the beans in 5 cups of water for 6 hours or overnight.

2. Drain the beans, and bring them to a boil in a large pot with 5 cups of

fresh water. Reduce the heat and simmer, partially covered, until tender,

about 1½ hours. Remove the pot from the heat.

3. When the beans are nearly tender, bring the rice to a boil in a saucepan

with 4 cups of water. Reduce the heat and simmer, covered, until the rice is

tender and the water has evaporated, 30 to 35 minutes. Remove the pan from

the heat.

4. About 10 minutes before the rice is done, heat the oil in a skillet over

medium heat. Saute the onions, garlic, jalapeno, red pepper, and oregano

just until tender, about 5 minutes. Remove the pan from the heat, and stir

in the tomatoes, basil, salt, coriander, and wine.

5. Stir the sauteed vegetables into the beans, and heat just to a simmer.

6. Transfer the rice to a serving dish, and top with the beans and

vegetables. Garnish with sour cream, Cheddar cheese, and chopped onion if

you like, and serve.

 

 

 

 

 

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* Exported from MasterCook *

 

Spinach - Ricotta Fettucine

 

Recipe By : Beyond The Moon- Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons canola oil

1 cup chopped onion (1 large onion)

8 to 10 large garlic cloves -- peeled and minced

1 tablespoon dried basil

1 teaspoon dried thyme

1/2 cup diced red bell pepper (1 small pepper)

 

1 pound dry fettuccine

2 tablespoons unbleached white flour

2 cups milk

1 cup ricotta cheese

1 package frozen chopped spinach (10 oz) -- thawed and

squeezed

 

1/2 cup finely grated Parmesan cheese (2 ounces)

plus extra for garnish

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 tablespoons fresh lemon juice

Pepper

4 scallions -- thinly sliced, for

garnish (4 to 6)

 

1. Put a large pot of water on to boil.

2. Heat the oil in a heavy saucepan over medium heat. Saute the onion,

garlic, basil, and thyme until the onions are soft, about 5 minutes. Stir in

the red pepper, and cook until barely tender, 2 to 3 minutes more.

3. Begin cooking the fettuccine.

4. Add the flour to the sauteed vegetables, stirring quickly to combine.

Slowly pour in the milk, stirring until slightly thickened, about 3 to 4

minutes. Add the ricotta, spinach, 1/2 cup Parmesan, salt, nutmeg, lemon

juice, and pepper to taste, stirring until the cheese is melted. Reduce the

heat to very low, and cover, stirring occasionally.

5. When the fettuccine is al dente, in 10 to 12 minutes, drain it well, and

transfer to a large serving bowl.

Top the pasta with the sauce, garnish with scallions and additional

Parmesan, and serve.

 

 

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* Exported from MasterCook *

 

Spinach, Basil, and Garlic Linguine

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 large garlic cloves -- peeled and minced

3/4 cup canola oil

1/2 cup balsamic vinegar

2 tablespoons tamari

4 large tomatoes -- diced (4 cups)

1 1/2 cups cubed, smoked mozzarella (6 oz)

 

1 pound dry linguine

6 cups chopped fresh spinach leaves (lightly

packed)

2 cups chopped fresh basil leaves (lightly

packed)

1/4 cup grated Parmesan cheese (1 ounce)

1/2 teaspoon salt

Pepper

 

1. Stir together the garlic, oil, vinegar, tamari, tomatoes, and mozzarella

cheese

in a lidded container. Cover and refrigerate for at least 2 hours or

overnight.

2. When you are ready to proceed, put a large pot of water on to boil.

Drain the marinated vegetables and mozzarella cheese (save the marinade for

another time).

3. Cook the linguine in the boiling water until al dente, about 8 to 10

minutes. Meanwhile, steam the spinach just until wilted, 3 to 4 minutes.

Drain the cooked pasta well, and transfer it to a large serving bowl.

4. Add the marinated garlic, tomato, and cheese, and toss quickly so the

cheese begins to melt. Add the spinach, basil, Parmesan, salt, and pepper to

taste, toss again, and serve.

 

 

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