Guest guest Posted September 5, 1999 Report Share Posted September 5, 1999 * Exported from MasterCook * Black Bean and Chili Corn Crepes Recipe By : Beyond The Moon- Ginny Callan Serving Size : 5 Preparation Time :0:00 Categories : Beyond The Moon Cookbook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BATTER 3 large eggs 1 Cup milk 2 tablespoons butteror margarine -- melted 1/2 cup unbleached white flour 1/2 cup whole wheat pastry flour 1/2 cup yellow cornmeal 1/2 teaspoon salt 1 tablespoon chili powder butter or margarine for cooking FILLING 2 tablespoons canola oil 1 cup chopped onion (1 large onion) 6 large garlic clove -- peeled and minced 1 medium jalapeno -- minced 1 cup chopped red bell pepper (1 large pepper) 1/2 cup diced carrot (1 med. carrot) 3 1/2 cups cooked black beans -- slightly mashed 1 small tomato -- finely chopped 1/2 cup fresh or frozen corn kernels 1 teaspoon salt 1 teaspoon ground cumin 1/4 cup minced fresh cilantro 3 scallion -- thinly sliced 1 1/2 cups grated sharp cheddar -- 6 oz 1 1/2 cups grated Monterey Jack -- 6 oz sour cream -- for garnish 3 scallions for garnish -- thinly sliced To make the crepe batter, combine the eggs, milk, 2 tablespoons melted butter, and 1/3 cup of water in a blender or food processor, and process until smooth. Add the flours, cornmeal, 1/2 teaspoon salt, and chili powder, and process again. Refrigerate for at least 1 hour or as long as overnight. Let the batter return to room temperature, and stir it well. Melt a little butter in a heavy, 10-inch skillet over medium heat, and spread it over the bottom. Pour in about 1/4 cup of batter, and quickly tilt the pan, swirling the batter so it covers the bottom. Cook the crepe until lightly golden, 1 to 2 minutes. Flip it with a spatula, and cook for 30 seconds to 1 minute more. Repeat until all the crepes are cooked, adding a little butter to the pan between each one. Stack the cooked crepes, and set them aside. To make the filling, heat the oil in a skillet over medium heat. Saute the onion, garlic, jalapeno, red pepper, and carrot until tender, about 5 minutes. Remove the pan from the heat, and stir in the beans, tomato, corn, 1 teaspoon salt, cumin, cilantro, and the three thinly sliced scallions. Preheat the oven to 400 degrees, and grease two baking sheets. Lay out the crepes on a work surface. Divide the filling among them (about 1/2 cup for each), placing it on one quarter of the crepe. Sprinkle on the cheeses. Fold the crepes in half and half again to form a pie-shaped wedge. Transfer the crepes to the prepared baking sheets, and bake for 10 to 15 minutes, until the cheese is melted and the crepe is lightly golden. Serve garnished with sour cream and thinly sliced scallions. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Pasta Recipe By : Beyond the Moon -Ginny Callan Serving Size : 1 Preparation Time :0:00 Categories : Beyond The Moon Cookbook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked chick-peas( rinsed and drained if canned) Juice of 1 lemon 1/8 teaspoon cayenne 1 teaspoon paprika 1 teaspoon salt 2 tablespoons canola oil 1 1/2 cups thinly sliced red onion -- 3 med onions 8 large garlic cloves -- peeled and minced 1/2 cup chopped fresh basil (lightly packed) 4 cups diced fresh tomatoes (4 large tomatoes) 1 pound dry tubular pasta Finely grated Romano cheese for topping Put a large pot of water on to boil. Mash 2 cups of the chick-peas in a medium-size bowl. Stir in the lemon juice, cayenne, paprika, salt, and remaining chick-peas. Heat the oil in a saucepan over medium heat. Saute the onion and garlic until soft, about 5 minutes. Stir in the chick-pea mixture, basil, and tomatoes. Reduce the heat and simmer, stirring occasionally. Cook pasta until al dente, 7 to 9 minutes, drain, and transfer to a large serving bowl. Toss the sauce with the pasta, top with Romano cheese, and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach-Mushroom Crepes with Farmer Cheese Recipe By : Beyond the Moon-Ginny Callan Serving Size : 5 Preparation Time :0:00 Categories : Beyond The Moon Cookbook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BATTER 3 large eggs 1/2 cup chopped fresh herbs (a combination of parsley, dill, chives, & /or basil) 1 1/4 cups milk 2 tablespoons butter or margarine -- melted 3/4 cup unbleached white flour 3/4 cup whole wheat pastry flour 1/2 teaspoon salt Butter or margarine for cooking FILLING 8 cups chopped fresh spinach (lightly packed) 2 tablespoons canola oil 1 pound mushrooms (about 4 cups) -- sliced 6 large garlic cloves -- peeled and minced 2 cups creamy-style farmer cheese or ricotta cheese (1 pound) 1/2 cup finely grated Parmesan cheese (2 ounces} 6 scallions -- thinly sliced 2 tablespoons minced fresh dill 1/4 cup fresh lemon juice 3/4 teaspoon salt Pepper Sour cream for garnish Chopped fresh dill for garnish To make the crepe batter, combine the eggs, herbs, milk, melted butter, and 1/4 cup of water in a blender or food processor, and process until smooth. Add the flours and 1/2 teaspoon salt, and process again. Refrigerate for at least 1 hour or as long as overnight. Let the batter return to room temperature, and stir it well. Melt a little butter in a heavy, 10-inch skillet over medium heat, and spread it over the bottom. Pour in about ¼ cup of batter, and quickly tilt the pan, swirling the batter so it covers the bottom. Cook the crepe until lightly golden, 1 to 2 minutes. Flip it with a spatula, and cook for 30 seconds to 1 minute more. Repeat until all the crepes are cooked, adding a little butter to the pan between each one. Stack the cooked crepes, and set them aside. To prepare the filling, steam the spinach lightly, and squeeze it dry. Heat the oil in a skillet over medium heat. Sauté the mushrooms and garlic until the mushroom liquid has evaporated, 6 to 8 minutes. Remove the pan from the heat, and stir in the spinach, farmer cheese, Parmesan, scallions, dill, lemon juice, 3/4 teaspoon salt, and pepper to taste. Preheat the oven to 400 degrees, and grease two baking sheets. Lay out the crepes on a work surface. Divide the filling among them (about 1/2 cup for each), placing it on one quarter of the crepe. Fold the crepes in half and half again to form a pie-shaped wedge. Transfer the crepes to the prepared baking sheets, and bake for 10 to 15 minutes, until the cheese is melted and the crepe is lightly golden. Serve garnished with sour cream and a pinch of chopped fresh dill. - - - - - - - - - - - - - - - - - - NOTES : As a timesaver, you can replace the fresh spinach with 2- 10 oz boxes of frozen spinach, thawed and squeezed dry. * Exported from MasterCook * Tomato, Eggplant, and Garlic Pie Recipe By : Beyond the Moon- Ginny Callan Serving Size : 6 Preparation Time :0:00 Categories : Beyond The Moon Cookbook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 2/3 cup warm water 1 tablespoon active dry yeast 1/2 teaspoon honey 2 tablespoons olive oil 1/2 teaspoon salt 3/4 cup unbleached white flour 1/2 cup whole wheat flour 3/4 cup yellow cornmeal TO FINISH THE DISH 1/2 pound eggplant , peeled and thinly sliced Salt for eggplant plus 1/2 teaspoon 2 tablespoons olive oil for brushing -- (2 to 3) 3 large eggs 1/2 cup heavy cream 1/4 cup sour cream 1 1/2 cups grated extra-sharp Cheddar cheese 3 scallions -- sliced 1/4 cup finely chopped fresh basil Pepper 5 large garlic cloves -- peeled and minced 2 large tomatoes (2 or 3) -- thinly sliced 1 teaspoon dried oregano 1/4 cup fresh bread crumbs 1/4 cup finely grated Parmesan cheese Make the dough Stir together the water, yeast, honey, and olive oil in a medium-size bowl. Let it sit until foamy, 5 to 10 minutes. Stir in the salt, flours, and cornmeal, mixing well. Turn the dough out onto a floured surface and knead it until smooth and elastic, about 5 minutes. Cover with plastic wrap and set in a warm place to rise until doubled in size, about 1 hour. Finish the dish Meanwhile, sprinkle the eggplant slices with salt, and set them aside in stacks for 30 minutes to leach out any bitterness. Wipe them with dry paper towels. Preheat the oven to 400 degrees, and grease a 10 by 15-inch baking sheet. Punch down the dough, and roll it into a rectangle on a floured surface. Press it into the prepared baking sheet, crimping the edges to form a crust. Bake for about 10 minutes, until pale golden. Set the crust aside to cool. Preheat the broiler. Brush a baking sheet with olive oil, and spread on the eggplant slices. Brush them with olive oil, and broil, about 3 inches from the heat, for 4 to 5 minutes. Turn, brush again with olive oil, and broil until tender, 4 to 5 minutes more. Beat the eggs with the cream and sour cream until smooth. Stir in the Cheddar cheese, scallions, basil, 1/4 teaspoon salt, and pepper to taste. Pour the egg mixture over the crust, spreading it evenly. Lay on the eggplant slices, and sprinkle on the garlic. Lay on the tomato slices, and sprinkle on salt and pepper to taste, the oregano, bread crumbs, and Parmesan cheese. Bake for 15 to 20 minutes at 400 degrees, until the custard is set. Let it cool for a few minutes before cutting. Serve hot or at room temperature. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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