October 2nd, 2006 by alice
Tags: Lentil, Smoky, Soulful, Soup, Spicy
INGREDIENTS
- olive oil, for sauteeing(about 2 tbsp.)
- 2smallonions, chopped
- 3clovesgarlic, minced
- 2stalkscelery, chopped
- 1teaspoondried oregano
- 1teaspooncumin
- 1teaspoondried parsley
- 1/4-1/2teaspoonpepper(or to taste)
- 6teaspoonsbacon bits
- 1 1/2cupsdried lentils
- 1 (1 ounce)canvegetable broth
- 3-4cupswater(or more broth)
- 4teaspoonsTabasco chipotle pepper sauce(or to taste)
- 1teaspoonsalt
- 1/2teaspoonliquid smoke(or to taste)
DIRECTIONS
- In large pot, saute onion, garlic and celery in olive oil.
- When transparent (not browned) add oregano, cumin, parsley and bacon bits.
- Saute a bit longer, then add vegetable broth and lentils.
- Stir, then add 2 cups of water (or more broth).
- Bring to boil, then cover and simmer on low heat for 20 to 25 minutes.
- Uncover, add 1 to 2 more cups of water (use your judgment) and add the chipotle Tabasco, salt and Liquid Smoke.
- Cook uncovered over low heat for approximately another 20 to 30 minutes.
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October 2nd, 2006 by alice
Tags: Angies, Harvest, Roasted, Vegetables
INGREDIENTS
- 2mediumsweet potatoes, peeled and cut into wedges
- 2parsnips, peeled and sliced
- 1fennel bulb, chopped
- 1onion, sliced
- 1/2cupCatalina dressing
- 1/2cupcranberry juice
- 1/4cupmaple syrup
DIRECTIONS
- Place in Large Baking Dish, Sweet Potatoes, Parsnips, Fennel and Onion.
- Mix Together Catalina Dressing, Cranberry Juice, and Maple Syrup.
- Toss With Vegetables.
- Bake at 350 Degrees for 50 Minutes or Until Vegetables are Tender.
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October 2nd, 2006 by alice
Tags: Casserole, Chicken, Chilie, Tortilla
INGREDIENTS
- 3cups shreddedcooked chicken
- 2 (4 ounce)cans choppedgreen chilies
- 1cupchicken broth
- 1cancondensed cream of mushroom soup
- 1cancondensed cream of chicken soup
- 1smallonion, finely chopped
- 12corn tortillas
- 2cups shreddedcheddar cheese(8 oz.)
DIRECTIONS
- In bowl combine chicken, chilies, broth, soups and onion; set aside.
- Warm tortillas according to package directions.
- Layer 1/2 of tortillas on bottom of greased 13×9 inch pan.
- Top with 1/2 of chicken mixture and half of cheese.
- Repeat layers.
- Bake in preheated 350 degree oven for 30 minutes.
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October 2nd, 2006 by alice
Tags: Bananas, French, Toast, Walnuts
INGREDIENTS
- 6eggs
- 1/4cupmilk
- 4 very ripebananas
- 1/4cup coarsley choppedwalnuts
- 1/8teaspoon freshly gratednutmeg
- 8slicesegg bread
- 4tablespoonsbutter
- confectioners’ sugar, for dusting
- maple syrupor jam, for serving
DIRECTIONS
- In shallow bowl, using a fork, beat the eggs until light and frothy.
- Stir in the milk and set aside.
- Peel bananas into a small bowl and mash with a fork.
- Stir in walnuts and nutmeg.
- Spread banana mixture over 1/2 of bread slices, leaving a 1/4 inch boarder uncovered on all edges.
- Top with remaining bread slices and press down gently to seal.
- Places two sandwiches in the egg mixture and press down gently.
- Turn over and let soak for a moment until evenly saturated on both sides.
- Repeat with the other two remaining sandwiches.
- In frying pan or griddle, melt 2 tablespoons of butter over medium heat.
- Place sandwiches on griddle or frying pan and fry until undersides are golden brown, about 2 minutes.
- Add remaining butter, flip sandwiches with a spatula and fry until golden brown.
- Place sandwiches on plates and dust with confectioner’s sugar.
- Serve with maple syrup or jam.
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October 2nd, 2006 by alice
Tags: Ohm, Rice
INGREDIENTS
- 1/2lbground beef
- 1potato, grated
- 1carrot, grated
- choppedonions
- salt and pepper
- 1/2cuprice(before cooking)
- eggs (optional)
- ketchupor soy sauceor Tabasco sauce (optional)
DIRECTIONS
- Cook rice according to package directions.
- Cook beef, potato, carrot and onion until done.
- Season with salt and pepper as desired.
- Add rice and combine.
- Optional: Fry egg, like omelette, to serve over rice.
- Serve with ketchup, soy or tabasco sauce as desired.
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