Recipes!

BB, if it's not too much to ask, could you PLEASE refrain from posting recipes that makes one lose one's appetite? If you can't, don't look at this thread, okay? Thanks

I'm in agreement. Let's keep this to recipes we've actually made and enjoyed and want to share with others.

Does anyone have a good meatless lasagna recipe?

Cornish Game Hens & Wild Rice Stuffing

People LOVE my Cornish Game Hens

Ingredients:

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
1/3 cup uncooked wild rice
1 cup water
1 cube chicken bouillon (optional)
2 Cornish game hens
1/4 cup melted butter (I use olive oil instead)

Directions:

Melt 3 tablespoons butter in a medium saucepan over medium heat.

Stir in the almonds, onion, and uncooked wild rice.

Saute 5 to 10 minutes.

Mix in the water, chicken bouillon cube.

Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender.

Preheat oven to 400 degrees F (200 degrees C).

Stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup olive oil.

Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Meatless Lasagna a la McCartney:

Ingredients

9 uncooked lasagna noodles
1/2 C chopped onion
2 garlic cloves, minced
2 C diced zucchini
1 1/2 C sliced fresh mushrooms
1 C thinly sliced carrots
1/2 C diced green pepper
1/2 C diced sweet red pepper
1 (28 ounce) can crushed tomatoes
1 1/2 C water 1 (6 ounce) can tomato paste
1 tsp dried basil 1/2 teaspoon salt 1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1 (15 ounce) can reduced-fat ricotta cheese
1 1/2 C shredded part-skim mozzarella cheese, divided
1/4 C grated Romano cheese

Directions

Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with nonstick cooking spray, saute onion and garlic for 3 minutes.

Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and parboil for 20minutes.

Remove 2 cups sauce and set aside.

Drain noodles; set aside. Combine the ricotta, 1 C mozzarella and Romano cheese. In an ungreased 13-in. x 9-in. x 2-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers.

Top with remaining sauce and noodles. Spread reserved sauce over top.

Cover and bake at 350 degrees F for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

A dish fit for a Knight!

Here's my tried and true lasanga recipe. If you want to make a tuna lasagna instead, only replace the canned mushrooms with a can of tuna. It's delish too!

Vegetarian Mushroom Lasanga

9 sheets precooked green lasagna

Tomatoe sauce

2 yellow onions
1-2 cloves garlic
1 tbsp olive oil
1 can mushrooms
1 can crushed tomatoes
1 vegetarian broth cube
1 tsp dry oregano
salt, pepper to taste

Peel and chop onions. Heat up oil in a fairly deep frying pan. Add onions and saute on medium heat until semi transparent. Press garlic down into the onions, fry another minute or so. Add tomatoes, mushrooms, broth cube and spices. Simmer for 20 min on low heat.

Cheese sauce

1/2 stick of butter
1/3 cup flour
3 cups milk
1/2 tsp grated nutmeg
1/2-1 tsp salt
1/4 lb grated hard cheese
1 tbsp alcohol (plain vodka/brandy/rum)

Melt butter in a sauce pan. Take off heat and add flour to butter, stir until completely mixed. Now stir down the milk and spice. Return to burner and cook on medium heat until sauce thickens, stir occasionally. Turn of heat, add cheese and stir slowly while cheese melts. A dash of alcohol will remove the stringiness from the cheese.


Pour a small amount of the cheese sauce in a 9x12" casserole dish. Place 3 sheets of lasagna side by side. Spread out a little more cheese sauce on top of the pasta, then add about 1/2 of the tomatoe sauce. Sprinkle a little more cheese sauce over the tomatoe sauce. Repeat and finish with a layer of lasagna. Make sure you have enough cheese sauce left to cover the final layer. You may add some extra grated cheese on top if desired.

Bake in 350F oven about 1 hr.

Tofu & Mushroom Pie

2 tsp canola oil
1 small onion, sliced
4 scallions, white only, sliced
1 leek, white only, cleaned and sliced
1 tsp grated fresh ginger
1 T white vinegar
2 C cleaned mushrooms, sliced
1/2 lb tofu
1/2 cup fat free sour cream

Directions:

Prepare savory dough, if that's what you have.

Heat oven to 400°F

Place the oil in a skillet (you can use water instead of oil to cut fat) over med high heat.

Add onion, leek, scallion, and ginger and sauté over medium heat until the veggies are limp.

Add the vinegar and stir until evaporated.

Add the mushrooms and saute approx 4 minutes. Once they exude liquid, remove from heat.

Process the tofu and sour cream until smooth. Use a blender or food pro. Place into a large mixing bowl and add the mushroom mix with a slotted spoon. Stir to blend.

If you use savory dough, roll the dough on a 12" square of parchment paper into a 10 inch round. Pile the filling in the center and spread out leaving a two inch margin all around. Make it like a sunshine, radiating ouward.

Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window.

Crimp the dough around the sides to hold in place. Transfer to a baking sheet or a preheated stone.

Bake until crust is golden brown and the filling is set, about 40 minutes.

If the crust browns before the filling is set, cover with foil and continue to bake at 300°F for about 10 more minutes.

Note: You can use any seasoning you want. I use cumin, garlic, rosemary and cayenne. You can use a tiny dash of cinnamon because it tastes good and cinnamon has health properties. Many Middle Eastern and Moroccan dishes use cinnamon to season meat dishes and it is really quite good.

Lentil Chili

Fit for a Knight

8 C low-sodium or no-sodium veg broth
1 med onion, chopped
1 lg red bell pepper, chopped
5 cloves garlic, finely chopped
4 tsp no-salt-added chili powder
1 16-oz pkg brown lentils (2.25 C lentils)
2 15-oz cans no-salt-added diced tomatoes
1/4C chopped cilantro
seasonings of your choice

Parboil 3/4 C broth in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook approx. 8 minutes or until onion is translucent and the pepper is tender.

Add chili powder and cook about 1 minute while stirring.

Add lentils,tomatosand remaining 7.25 C broth.

Boil, reduce heat to medium-low and parboil, partially covered. Do this 30 minutes or until the lentils are just about tender. Uncover and cook another 10 minutes. Sir in cilantro and serve.

Santa Fe Rice & Beans
easy and quick to make

1 can diced tomatoes
1 can black beans (drained and rinsed)
1/2 package of frozen corn
chili powder and or taco seasoning to taste
4 oz can of hot diced chilis
1 cup water
1 1/2 cups instant rice

combine all (except rice), bring to boil then add rice. Turn off heat and cover for 5 minutes.

Sprinkle with your favorite shredded cheddar (I like the Mexican blend) and chopped green onions.

Originally Posted by darkhorse23

Santa Fe Rice & Beans
easy and quick to make

Wow! That does sound quick, easy & YUMMY!

Hm? I wonder if this works with leftover rice instead of instant? Maybe if one reduces water. What do you think, Rich?

Originally Posted by hibgal

Hm? I wonder if this works with leftover rice instead of instant? Maybe if one reduces water. What do you think, Rich?

Might work, I don't know. Rice can be such a tricky thing.

this is a starge sandwich i came up with


as usealal you have the bread. (de-crusting is optional)



2 slices of turkey

2 tomato slices

katisup

mustard

Italian salad dressing

Spatzle

1 C all-purpose flour
1/4 C milk
2 eggs
1/2 tsp ground nutmeg
1 pinch freshly ground white pepper 1/2 tsp salt (optional)
1 gallon hot water
2 T butter OR olive oil
2 T chopped fresh parsley

1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs thoroughly. Add alternately with the milk to the dry ingredients. Mix until smooth.

2. Press dough through spaetzle maker. You can also use a sieve with large holes or metal grater.

3. Drop a few at a time into boiling liquid. Cook 5 to 8 minutes. Drain well.

4. Saute cooked spaetzle in olive oil or margarine. Top with chopped fresh parsley.

*note: you can use any seasonings you like for a varied flavor. Cumin or rosemary are highly recommended.

Vegetarian Kibbeh (I love kibbeh. If you like it with meat, subsitute the lamb or ground beef with ground turkey because ground turkey tastes better and it's better for you)

Vegetarian Kibbeh
1 lb bulgur or cracked wheat
2 C boiling water
6-12 carrots, minced
2 large onions, minced
1 C of parsley, minced
4 cloves of garlic, minced
1/4 C of olive oil
1/4 C of sunflower seeds
1/4 C of black olive, sliced (Optional)
1 package of tofu, scrambled
dash of cinnamon (optional)
cumino & coriander to taste

Directions:

Kibbeh is an ancient Lebanese recipe that was originally made with lamb or ground beef.

Put the cracked wheat in a large bowl and pour boiling water to cover. The cracked wheat will grow instantly.

Wait 5 or 10 minutes. With a cheese cloth, squeeze out the excess of water.

Combine all the ingredients.

Mix thoroughly for 5-10 minutes. Put in a baking tray.

Cut it into even squares OR you can roll it like meat balls.

Bake it in a pre-heated oven at 350 F for 30 minutes.

Serves: 10

Preparation time: 1 hour

I stumbled across this recipe and have made it a couple of times.
I like to cook something special on weekends.
During the week I like to eat light, salads, chicked breast, veggie sandwiches and fruit type things but on weekends anything goes.
I like to make this recipe along with basmati rice. A good Pinot Grigio goes very nice with it too.

Free Range Chicken With Bourbon And Mission Figs
1 large free-range chicken, cut into peices
5 cups mission figs, quartered
2 cups bourbon
1/2 cup firmly packed dark brown sugar
1 large shallot, minced
1/3 cup apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and freshly ground pepper

Season the chicken with salt and pepper. Heat the olive oil in a Dutch oven over medium high heat and brown the chicken.
Once the chicken is brown, add the shallots to the pan, along with the figs, bourbon, vinegar and sugar.
Simmer covered over very low heat for 45 minutes. Stir in the lemon juice and season with salt and pepper to taste.

Mary McCartney on McCartney family recipes.

http://www.timesonline.co.uk/tol/lif...cle7048482.ece

bringing this back up