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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.

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

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. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 8 People 30 Minutes Cook Time 90 Minutes Servings Prep Time 8 People 30 Minutes Cook Time 90 Minutes

Ingredients

• 1 Lbs Dried cannellini beans rinsed
• 4 Cup Vegetable stock or broth
• 1 Each Bay Leaf
• 6 Cloves garlic unpeeled, crushed slightly
• 2 Each Fennel Bulbs Large
• 1/2 Cup olive oil -OR- up to: 2/3Olive oil; Pref. Greek extra virgin
• 5 Cups Tomatoes Peeled, seeded, (*chopped), with juice, fresh or canned
• 1 Cup Fresh parsley Chopped
• 1 Each Lemon Juiced
• salt
• freshly ground black pepper

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.

• CourseMain Course, Side Dish
• CuisineBedouin
• Skill LevelMedium

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. CourseMain Course, Side Dish CuisineBedouin Skill LevelMedium Servings Prep Time 6 People 60 minutes Servings Prep Time 6 People 60 minutes

Ingredients

• 4 Each onions Large
• 1/2 Cup lentils red; cooked
• 3/4 Cup yogurt plain
• 2 Tbsp Dates stored and finely chopped
• 2 tbsp walnuts Chopped
• 1 Tbsp Raisins; or sultanas
• 2 Tbsp bread crumbs
• 1 Bunch parsley fresh; chopped
• Salt and Pepper

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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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.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelMedium

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. CourseMain Course, Side Dish CuisineAmerican Skill LevelMedium Servings Prep Time 4 45 minutes Servings Prep Time 4 45 minutes

Ingredients

• 4 Each Vidalia onions
• 1 tsp olive oil
• 1/2 cup TVP flakes or granules
• 1/2 cup Hot water
• 1/2 tsp Marjoram.
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 Pinch Cayenne Pepper
• 1/2 cup Fine breadcrumbs
• 1/2 cup Vegetable Stock
• 1/2 cup Grape juice or white wine

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.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelEasy

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. CourseMain Course, Side Dish CuisineAmerican Skill LevelEasy Servings Prep Time 1 10 minutes Cook Time 60 minutes Servings Prep Time 1 10 minutes Cook Time 60 minutes

Ingredients

• 1 Each potato Scrubbed
• 1 Tsp butter
• 1 Each Shallot or small onion chopped
• 2 Each mushrooms Wiped and Sliced
• 1 tsp Mild curry powder.
• 1 tsp tomato puree
• 1 tbsp Low fat natural yogurt.
• 1 tsp Fresh mint or dried optional
• Salt and Pepper
• Sprig of fresh mint to garnish

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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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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