Category Archives: Main Course

Caribbean Vegetarian Curry

Caribbean Vegetarian Curry
Print Recipe
Main dish vegetable salad from the Caribbean.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Caribbean Vegetarian Curry
Print Recipe
Main dish vegetable salad from the Caribbean.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Ingredients
Servings:
Instructions
  1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.
  2. Add 1 tsp butter to skillet. Saute onion, garlic, and apple until soft.
  3. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture.
  4. Add black-eyed peas, undrained kidney beans and raisins.
  5. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.
  6. Place egg halves on rice. Surround with sauteed bananas.
  7. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.
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Cajun Beans Over Cornbread

Cajun Beans Over Cornbread
Print Recipe
Quick and easy warm-me-up dish.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Cajun Beans Over Cornbread
Print Recipe
Quick and easy warm-me-up dish.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Ingredients
Servings:
Instructions
  1. Combine undrained beans, undrained tomatoes, and all ingredients except cheese in medium saucepan. Bring to a boil, reduce heat, and simmer 10 mins.
  2. To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.
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Broccoli Quiche

Broccoli Quiche
Print Recipe
Broccoli, mushrooms, and onions combined with 2 kinds of cheese.
Servings Prep Time
10 30 minutes
Servings Prep Time
10 30 minutes
Broccoli Quiche
Print Recipe
Broccoli, mushrooms, and onions combined with 2 kinds of cheese.
Servings Prep Time
10 30 minutes
Servings Prep Time
10 30 minutes
Ingredients
Servings:
Instructions
  1. Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes.
  2. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes.
  3. Garnish with tomato rose.
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Boolawnee (Fried Leek Pastries)

Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Ingredients
Pastry
Leek Filling
Servings: Pasteries
Instructions
  1. Sift flour and salt into a bowl, make a well in the center and add water.
  2. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary.
  3. Wrap in plastic film and leave to rest for 30 minutes.
  4. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels.
  5. Place Leeks flat on board, cut along length at 5 mm (1/4 inch) intervals then across to dice.
  6. Measure in cup measure and place in bowl.
  7. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
  8. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds.
  9. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.
  10. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly.
  11. Drain on paper towels and serve hot or warm.
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Blue Cabbage Rolls

Blue Cabbage Rolls
Print Recipe
Blue Cornmeal gives these cabbage leaves a twist.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Blue Cabbage Rolls
Print Recipe
Blue Cornmeal gives these cabbage leaves a twist.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. While steaming cabbage leaves, mix remaining ingredients except cheese in a saucepan and stir with a wire whisk over medium heat until mixture is very thick. Be careful to keep mixture stirred thoroughly.
  2. Roll 1 tablespoon mixture in each cabbage leaf.
  3. Place in baking dish and cover with cheese. Bake for 10
  4. Bake for 10 minutes at 300˚ F.
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Bean Stew With Fennel and Tomatoes

Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Ingredients
Servings: People
Instructions
  1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
  2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
  3. Add bay leaf and whole garlic cloves.
  4. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
  5. Don't drain beans until fennel and tomato sauce is cooked.
  6. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup.
  7. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.
  8. Add tomato to fennel; cook 5 or 6 minutes.
  9. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
  10. Add parsley and chopped fennel leaves. Season with salt and pepper.
  11. Remove from heat, add lemon juice and remaining olive oil to taste.
  12. Serve warm or at room temperature.
Recipe Notes

Prep Time: 25 minutes
Soaking Time: Several hours
Cooking Time: 1 hour

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Basai Badawi (Onions With Lentils, Nuts And Parsley)

Basai Badawi (Onions With Lentils, Nuts And Parsley)
Print Recipe
This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice.
Servings Prep Time
6 People 60 minutes
Servings Prep Time
6 People 60 minutes
Basai Badawi (Onions With Lentils, Nuts And Parsley)
Print Recipe
This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice.
Servings Prep Time
6 People 60 minutes
Servings Prep Time
6 People 60 minutes
Ingredients
Servings: People
Instructions
  1. Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool.
  2. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick.
  3. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.
  4. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres.
  5. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.
  6. Garnish with parsley ands serve with bulgur or 'red' rice
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Bananas With Green Split Peas

Bananas With Green Split Peas
Print Recipe
Bananas and Green Peas go well together in this recipe.
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Bananas With Green Split Peas
Print Recipe
Bananas and Green Peas go well together in this recipe.
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Servings Prep Time
8 People 20 minutes
Cook Time
120 minutes
Ingredients
Servings: People
Instructions
  1. Cook peas in enough water to cover until tender, about 1 1/2 hours.
  2. Peel bananas & lay them whole on top of the peas without mixing. Cook for 10 minutes. Add water if necessary to prevent sticking.
  3. Meanwhile, heat the oil & brown the onions.
  4. With a slotted spoon, remove the bananas & peas & add to the onions.
  5. Sprinkle in the salt & cook over medium heat, stirring gently but constantly, until the oil has been absorbed. Serve hot.
  6. Serve hot.
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Baked Stuffed Vidalia Onions

Baked Stuffed Vidalia Onions
Print Recipe
Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions.
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Baked Stuffed Vidalia Onions
Print Recipe
Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions.
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Ingredients
Servings:
Instructions
  1. Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres.
  2. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil.
  3. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft.
  4. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs.
  5. Place the hollowed out onion shells in a baking dish.
  6. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells.
  7. Leave uncovered bake at 375˚F for 30 to 35 minutes.
  8. Let stand for 5 minutes before serving.
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Baked Potato With Curried Mushrooms

Baked Potato With Curried Mushrooms
Print Recipe
This recipe can be modified to fit as many potatoes as are making.
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Baked Potato With Curried Mushrooms
Print Recipe
This recipe can be modified to fit as many potatoes as are making.
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400˚ f.
  2. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes).
  3. Meanwhile heat the butter in a small saucepan and saute with shallots or onion for about 5 minutes until softened.
  4. Add the mushrooms and cook for 2 more minutes.
  5. Add the curry powder and stir well.
  6. Blend the tomato puree and yoghurt. Add the chopped mint if using, and season with salt and pepper.
  7. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly.
  8. Split the baked potato and fill with the curried mushroom mixture.
  9. Garnish with a sprig of mint.
Recipe Notes

This recipe can be modified to fit as many potatoes as are making.

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