Blog Archives

Eggplant and Chick Pea Stew

Eggplant and Chick Pea Stew
Print Recipe
Eggplant and Chick Pea Stew
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Eggplant and Chick Pea Stew
Print Recipe
Eggplant and Chick Pea Stew
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. Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes.
  2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as you Can.
  3. Preheat the oven To 400˚ F.
  4. Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes. Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels.
  5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well.
  6. Cover and bake for 40-60 Min.
  7. Garnish With Fresh Mint Leaves.
Share this Recipe


Chayote & Corn Stuffed Chilies With Red Sauce

Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Ingredients
Filling
Batter
Red Sauce
Servings:
Instructions
  1. Roast chili peppers according to your favorite method. (If you do not have a gas-stove or an open flame, heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides.)
  2. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the skins. Carefully remove skins from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
Filling
  1. In a heavy skillet, heat oil on medium-high.
  2. Add garlic, onion and chayote, cook until onion is translucent and mixture begins to brown, stirring frequently.
  3. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
  4. Gently mix in breadcrumbs and nutritional yeast.
  5. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)
Batter
  1. In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt.
  2. Gradually mix in water to form a batter of medium consistency.
  3. Heat 1-1/2 inches of oil in a large skillet over medium heat*.
  4. Lightly roll each stuffed chili pepper in flour.
  5. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary.
  6. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
  7. Remove and drain on absorbent paper.
Red Sauce
  1. In a food processor or blender, puree garlic and onion with tomato sauce.
  2. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin.
  3. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
To Serve
  1. Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle.
  2. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves.
  3. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
Recipe Notes

*The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.

If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.

 

Share this Recipe


Cabbage & Dumpling Soup

Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
Dumplings:
  1. Blend tofu with water till smooth.
  2. form into 1/2-inch balls & set aside.
Soup:
  1. Mince core of cabbage & shred leaves finely.
  2. Heat oil in soup pot. Add cabbage & saute over medium heat till golden.
  3. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes.
  4. The dumplings should be floating on the top at this point.
  5. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup.
  6. Simmer for another 5 minutes.
  7. Serve, garnishing with scallions.
Share this Recipe


Adrak

Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Put grated ginger & stock into a pot & bring to a boil.
  2. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes.
  3. Squeeze in lemon juice & garnish with coriander.
  4. Excellent as a cold remedy & as a starter to an Indian meal.
Share this Recipe


Alsatian Onion Pie

Alsatian Onion Pie
Print Recipe
Onion dinner Pie
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Alsatian Onion Pie
Print Recipe
Onion dinner Pie
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
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.
Share this Recipe


Agliata Per Pasta (Garlic & Walnut Sauce)

Agliata Per Pasta (Garlic & Walnut Sauce)
Print Recipe
Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Agliata Per Pasta (Garlic & Walnut Sauce)
Print Recipe
Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Ingredients
Servings: people
Instructions
  1. Soak the bread in the stock & then squeeze out any excess moisture.
  2. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste.
  3. Toss with your favourite pasta & serve hot.
Share this Recipe


Italian Tomato Bisque

Italian Tomato Bisque
Print Recipe
An Italian version of Tomato Bisque.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Italian Tomato Bisque
Print Recipe
An Italian version of Tomato Bisque.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
  2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
  3. Simmer for about 25 minutes, and remove the cloves.
  4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
  5. Heat up in a saucepan and sprinkle chives on top before serving.
Share this Recipe


Tomato Bisque

Tomato Bisque
Print Recipe
A great start to any meal, or a wonderful snack.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Tomato Bisque
Print Recipe
A great start to any meal, or a wonderful snack.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Peel and seed tomatoes.
  2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
  3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
  4. Strain. Add cream and milk and heat through.
  5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.
Share this Recipe


Vegetable Minestrone Soup

Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Ingredients
Servings: People
Instructions
  1. In a Saute pan heat olive oil. Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes.
  2. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done.
  3. Makes about 1 gallon.
Share this Recipe


Creamed Eggs

Creamed Eggs
Print Recipe
A Wonderful breakfast treat! Great served over toast or engish muffins.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Creamed Eggs
Print Recipe
A Wonderful breakfast treat! Great served over toast or engish muffins.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Boil eggs until hard.
  2. Mix the flour with the melted margarine. Add the milk and heat until smooth and bubbly.
  3. Add seasonings. Cut up hard boiled eggs and mix with the white sauce. Serve over toast or ...
Share this Recipe