Category Archives: Main Course

Baked Noodles With Spinach & Yogurt

Baked Noodles With Spinach & Yogurt

Print Recipe

Noodles, Cheese, Spinach and Yogurt cassarole.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 People	45 minutes

Servings Prep Time 4 People 45 minutes

Baked Noodles With Spinach & Yogurt Print Recipe Noodles, Cheese, Spinach and Yogurt cassarole. CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 4 People 45 minutes Servings Prep Time 4 People 45 minutes

Ingredients

• 4 oz Noodles
• 1 1/2 tsp salt
• 1 1/2 Quart Water Boiling
• 8 oz yogurt
• 1/2 Cup Cheese cottage
• 10 oz spinach Frozen, thawed
• 2 Tbsp onions chopped
• 1/2 Cup Cheese cheddar, shredded

Servings: People

Instructions

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander.
2. Preheat oven to 400.
3. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture.
4. Pour into a 1-quart baking dish; top with Cheddar cheese.
5. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.

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Baked Macaroni & Tofu

Baked Macaroni & Tofu

Print Recipe

Macaroni and Cheese with Tofu.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Baked Macaroni & Tofu Print Recipe Macaroni and Cheese with Tofu. CourseMain Course, Side Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 4 Cup elbow macaroni Cooked
• 1 Cup tofu Mashed
• 3 Cup Cheesy gravy

Servings:

Instructions

1. Preheat oven to 350F.
2. Combine tofu & macaroni.
3. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes.

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Baked Bean Creole

Baked Bean Creole

Print Recipe

A Spicy version of Baked Beans

• CourseMain Course, Side Dish
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Baked Bean Creole Print Recipe A Spicy version of Baked Beans CourseMain Course, Side Dish CuisineSouthern Skill LevelEasy Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

• 1 Each onion Large, chopped
• 1 Clove garlic crushed
• Oil for frying
• 2 Each green bell peppers diced
• 3 Stalks celery sliced
• 2 Tbsp flour
• 1 Can Tomatoes 15 oz
• 1 Can Tomato paste 6 oz
• 1 Pinch basil
• 1 Pinch Rosemary
• 2 Cups Pinto
• 1/2 Cups Breadcrumbs
• Water

Servings: people

Instructions

1. Saute onions & garlic lightly in oil.
2. Add pepper & celery. Fry for several minutes till tender.
3. Stir in the flour & add tomatoes.
4. Add tomato paste & herbs & beans.
5. Mix in breadcrumbs. Add a little water if too dry.
6. Spoon into oiled casserole & sprinkle breadcrumbs on top.
7. Bake for 30 minutes at 350˚F.
8. Serve with rice & salsa sauce.

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African Spinach & Peanut Butter Stew

African Spinach & Peanut Butter Stew

Print Recipe

Spinach and Peanut butter stew.

• CourseMain Course
• CuisineAfrican
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

African Spinach & Peanut Butter Stew Print Recipe Spinach and Peanut butter stew. CourseMain Course CuisineAfrican Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 2 Each onions
• 2 Each Tomatoes peeled or tinned
• 2 Lbs spinach
• 4 Tps peanut butter not sweet!
• salt
• pepper

Servings: People

Instructions

1. Slice the onions and fry in oil until soft. Peel the
2. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
3. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
4. Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.

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Alsatian Onion Pie

Alsatian Onion Pie

Print Recipe

Onion dinner Pie

• CourseMain Course
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Alsatian Onion Pie Print Recipe Onion dinner Pie CourseMain Course CuisineFrench Skill LevelMedium Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 2 tbsp Corn or Vegetable Oil recommend corn
• 3 Each onions Finely Diced
• 1 Cup Soy milk
• 1/3 Cup Firm Tofu crushed by hand
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• 2 Tbsp Unbleached flour
• 1 Tbsp Couscous
• 1 Each Wholewheat pie shell or 10-inch tart shell

Servings:

Instructions

1. Saute onions in oil (You could substitute water for the oil to reduce fat), until translucent and mostly soft.
2. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
3. Then combine the onions, the soy milk mixture and the couscous.
4. Pour into the prepared pie shell.
5. Bake in a preheated oven at 350 degrees F for about 30 minutes.

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African Vegetarian Stew

African Vegetarian Stew

Print Recipe

African variation of a Vegetarian Stew.

• CourseMain Course
• CuisineAfrican
• Skill LevelMedium

Servings	Prep Time
10 People	45 minutes

Servings Prep Time 10 People 45 minutes

African Vegetarian Stew Print Recipe African variation of a Vegetarian Stew. CourseMain Course CuisineAfrican Skill LevelMedium Servings Prep Time 10 People 45 minutes Servings Prep Time 10 People 45 minutes

Ingredients

• 4 Each Kohlrabies Small, peeled, chunks**
• 1 Each onion Large, chopped
• 2 Each sweet potatoes peeled,chunk
• 2 Each Zucchini sliced thick
• 5 Each Fresh tomatoes Or 16 oz can
• 1 Each garbanzo beans & liquid* 15 oz can
• 1/2 Cup Couscous or bulgar wheat
• 1/4 Cup raisins
• 1 Tsp ground coriander
• 1/2 Tsp Ground turmeric
• 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground ginger
• 14 Tsp ground cumin
• 3 Cup Water

Servings: People

Instructions

1. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Recipe Notes

** Parsnips may be substituted for the kohlrabi.

* Chickpeas

Serve the couscous separately if desired.

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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles

Print Recipe

Beans and Hominy.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican

Servings	Prep Time
8 people	20 minutes

Cook Time

3 Hours

Servings Prep Time 8 people 20 minutes

Cook Time 3 Hours

Anasazi & Pinto Beans with Hominy & Green Chiles Print Recipe Beans and Hominy. CourseMain Course, Side Dish, Soup CuisineAmerican Servings Prep Time 8 people 20 minutes Cook Time 3 Hours Servings Prep Time 8 people 20 minutes Cook Time 3 Hours

Ingredients

• 1 1/2 cups Dried anasazi beans
• 1 1/2 cups Dried pinto beans
• 10 cups Water
• 1 tsp salt
• 3 cups Dried indian hominy
• 3 each ea Green anaheim chiles

Servings: people

Instructions

1. Soak the beans overnight in water to cover.
2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings

Print Recipe

Bean stew with dumplings.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Anasazi Bean Stew With Cornmeal Dumplings Print Recipe Bean stew with dumplings. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

Bean Stew

• 1 1/2 cups anasazi beans or pinto beans
• 3 cups Water
• 2 cups onions Chopped
• 1 cup celery Chopped
• 1 1/2 cups carrots Sliced
• 1 each kombu strips, rinsed
• 1/2 cup whole kernel corn
• 3 each Bay leaves
• 2 tsp dried savory
• 2 cup tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp low-sodium tamari

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/4 tsp sea salt
• 1/8 tsp baking powder
• 5 1/4 oz extra-firm silken tofu

Servings: people

Instructions

1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
4. While the stew is cooking, prepare the dumpling dough (below).
5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
6. Remove dumplings with a slotted spoon to a serving bowl.
7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
8. Serve immediately.
9. Delicious with cooked greens and a tomato salad.

Dumplings

1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.

Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

 

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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill

Print Recipe

Artichokes and Dill go together so well in this Italian dish.

• CourseSide Dish
• CuisineItalian
• Skill LevelModerate

Servings	Prep Time
8 people	50 minutes

Servings Prep Time 8 people 50 minutes

Anginares Me Anitho - Artichokes With Dill Print Recipe Artichokes and Dill go together so well in this Italian dish. CourseSide Dish CuisineItalian Skill LevelModerate Servings Prep Time 8 people 50 minutes Servings Prep Time 8 people 50 minutes

Ingredients

• 12 Each Globe artichokes
• 1 each Lemon juice only
• Lemon slices
• 3 tbsp flour optional
• 1/2 cup scallinos white part only, Chopped
• 1/4 cup olive oil
• 1 each Lemon juice only
• 3 cups Water
• salt
• Freshly ground white pepper
• 2 tbsp Dill Weed Finely chopped
• 3 tsp Cornflour
• Cold Water
• 2 each Eggs
• Chopped dill for garnish

Servings: people

Instructions

1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
5. In a large pan gently fry spring onion in oil until soft.
6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
9. Keep artichokes hot in a slow oven.
10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
12. Gradually pour simmering stock into eggs, beating constantly.
13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
15. Serve as a light meal or as a first course.

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Armenian Stew

Armenian Stew

Print Recipe

Apricots, Garbanzo Beans, and Lentils make this delicious Armenian Stew.

• CourseMain Course
• CuisineArmenian

Servings	Prep Time
4 people	30 minutes

Cook Time

120 minutes

Servings Prep Time 4 people 30 minutes

Cook Time 120 minutes

Armenian Stew Print Recipe Apricots, Garbanzo Beans, and Lentils make this delicious Armenian Stew. CourseMain Course CuisineArmenian Servings Prep Time 4 people 30 minutes Cook Time 120 minutes Servings Prep Time 4 people 30 minutes Cook Time 120 minutes

Ingredients

• 1 1/2 cup dried apricots soaked in water for 1 hour.
• 1/2 cup garbanzo dried and soaked in overnight water
• 5 cup Water
• 1 cup lentils
• 3 each onions Sliced
• 2 tbsp malt syrup or molasses

Servings: people

Instructions

1. 1. In a large pan, bring soaked apricots and their water to a boil.
2. Add soaked, drained garbanzo beans and 1 cup water. Bring to a boil and cook for 30 minutes.
3. Add the lentils, onions and 4 cups of water to the pot. Bring to a boil. Lower heat, cover and cook about 2 hours until garbanzos are tender.
4. Add 2 tbsp. malt syrup. Mix in well.
5. Serve over brown rice.

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