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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles
Print Recipe
Beans and Hominy.
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.
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Ingredients
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.
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.
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Ingredients
Bean Stew
Cornmeal Dumplings
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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Armenian Stew

Armenian Stew
Print Recipe
Apricots, Garbanzo Beans, and Lentils make this delicious Armenian Stew.
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.
Servings Prep Time
4 people 30 minutes
Cook Time
120 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
120 minutes
Ingredients
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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Asparagus Strudel

Asparagus Strudel
Print Recipe
A German favorite made with Asparagus.
Servings
6
Passive Time
60 minutes
Servings
6
Passive Time
60 minutes
Asparagus Strudel
Print Recipe
A German favorite made with Asparagus.
Servings
6
Passive Time
60 minutes
Servings
6
Passive Time
60 minutes
Ingredients
Vegetarian Yogurt & Herb Dressing
Servings:
Instructions
  1. Preheat the oven to 400Ëš F.
  2. Saute the onions in 2 tablespoons of the butter or Vegetarian margarine for 10 minutes, until soft but not browned.
  3. In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
  4. Melt the remaining butter in a small saucepan.
  5. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
  6. Spread the onions evenly on top of the pastry, keeping the edges clear.
  7. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
  8. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
  9. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter and sprinkle with the remaining crumbs.
  10. Bake for 40 minutes, until golden and crisp.
  11. Garnish with parsley sprigs, lemon slices and asparagus tips.
  12. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
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Stuffed French Rolls

Stuffed French Rolls
Print Recipe
Another favorite at get togethers and potlucks.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Stuffed French Rolls
Print Recipe
Another favorite at get togethers and potlucks.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 300Ëš
  2. Mix all ingredients except the cheese and then add the cheese.
  3. Cut off one end of the rolls and cut out the middle. Stuff the mixture into the french rolls. Replace cap on rolls.
  4. Bake 10 minutes at about 300 degrees.
  5. Rolls are better if they are stuffed for several hours before serving.
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Mom’s Stew

Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Saute potatoes, carrots, and celery in oil. Add celery tops if available. Add gluten. Add onion and saute another 2 minutes.
  2. Add water and gluten liquid. Add McKay's or other seasonings.
  3. Simmer for about an hour.
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Mushroom Nut Roast

Mushroom Nut Roast
Print Recipe
Fresh mushrooms and chopped nuts.
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Mushroom Nut Roast
Print Recipe
Fresh mushrooms and chopped nuts.
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Preheat Oven to 350Ëš
  2. Mix mushrooms, Dressing, Butter, Nuts, Cheese, Onion, and the eggs together.
  3. Place in a casserole dish and bake for 30 minutes in a 350 degree oven.
  4. Blend the steak sauce and the water together, pour over the top of the casserole and continue to bake another 30 minutes.
Recipe Notes

Serve with Mushroom Sauce

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Top Ramen Casserole

Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large saucepan over medium high heat, cook noodles in 2 cups of water until tender.
  2. Include only one seasoning packet from the Top Ramen Noodles.
  3. Stir in frozen peas and continue cooking for 2 min. Remove from Heat. Add mushroom soup, water chestnuts, and frichik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired.
  4. Bake at 350 until bubbly.
Recipe Notes

Variations to add:

Chopped Broccoli

Diced Worthington frozen smoked turkey

Celery and onions

Sliced mushrooms

Bac-os Imatation Bacon Bits

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Four-Cheese Pizza with Pesto Sauce

Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Ingredients
For the pizza Dough
For the pizza
Servings: people
Instructions
For the pizza dough
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  5. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
For the Pizza
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  2. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  3. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
  4. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
  5. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
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Stuffed Tomato

Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Garnish with parsley.
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