June 14th, 2006 by alice
Tags: Easy, Fries, Taco
INGREDIENTS
- 2-4mediumbaking potatoes, cut into fries
- 1packettaco seasoning(or homemade equivalent)
DIRECTIONS
- Oil/spray baking sheet; preheat oven to 450.
- Mix potatoes and taco seasoning– can stir in lg bowl or shake together in a bag until coated.
- Spread on baking sheet.
- Bake 20-30 min, turning several times.
- Longer cooking= crisper fries.
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June 14th, 2006 by alice
Tags: Lentil, Potato, Southwest, Stew
INGREDIENTS
- 1/2cuplentils, uncooked
- 2mediumpotatoes, in small cubes
- 1cup chopped/shreddedcarrots
- 1/2-1cup choppedonions
- 1/4cup choppedcelery leaves
- 2clovesgarlic, minced
- 2cupstomato juice
- 3/4cupwater
- 2teaspoonschili powder(or more!)
- 1/2teaspoondried basil
- 1/2teaspoondried oregano
- salt and pepper
DIRECTIONS
- Combine everything in lg pan and mix well.
- Bring to boil, reduce heat to low.
- Simmer, covered, 40-45 min, or until veggies are tender, stirring occasionally.
- Thin with water if you prefer a more’soup-like’ consistency.
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June 14th, 2006 by alice
Tags: Barley, Casserole, Eastern, Lentil, Middle, Rice
INGREDIENTS
- 1tablespoonolive oil
- 1smallonion, minced
- 2clovesgarlic, finely chopped
- 1teaspoonground cinnamon
- 1teaspoonsugar
- 1/2cupdried lentils
- 1/2cuppearl barley
- 1/2cuplong-grain rice
- 1/4cup choppeddried apricots
- 1/2cupraisins(I used golden sultanas)
- 1 1/2teaspoonsdried mint
- pepper
DIRECTIONS
- Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I’ve also sauteed in water instead of oil).
- Add onion and garlic; cook& stir 2 min.
- Stir in cinnamon, sugar, and 4 c water.
- Add lentils and barley.
- Bring to boil on med heat; reduce heat to low.
- Cover and simmer gently for 20 min.
- Add rice, apricots, raisins, and mint; stir.
- Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
- Season to taste with pepper.
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June 14th, 2006 by alice
Tags: Feta, Greek, Lamb, Meatballs
INGREDIENTS
- 1 1/2lbsground lamb
- 4ounces crumbledfeta
- 3tablespoons choppedfresh parsley
- 1tablespoon choppedfresh mint
- 1/2cupbreadcrumbs
- 2-4clovesgarlic(depending on how much you like garlic!)
DIRECTIONS
- Combine all ingredients.
- Shape into balls.
- Broil for 15 min at 400 degrees.
- Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!
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June 14th, 2006 by alice
Tags: Casserole, Greek, Rice, Wfetartichokes
INGREDIENTS
- 1/2tablespoonolive oil
- 3clovesgarlic, minced
- 3cupschopped tomatoes(or one 28-ounce can, drained)
- 2teaspoonsbasil
- 1teaspoonoregano
- 1/4teaspoonred chili pepper flakes
- 1/4teaspoonsalt
- 1 (8 1/2 ounce)canartichoke hearts, drained and quartered(1-1/8 c)
- 3cupscooked white riceor cooked brown rice
- 1/2cupfeta cheese, crumbled(2 oz)
DIRECTIONS
- Preheat oven to 375°F.
- Heat oil in a large nonstick skillet.
- Add garlic and sauté for 2 minutes.
- Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
- Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
- In a medium bowl, toss artichoke quarters, rice and feta together.
- Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
- Cover and bake for 20 minutes.
- Uncover and bake an additional 20 minutes.
- Serve immediately.
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