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Calabaza Soup

Calabaza Soup
Print Recipe
Squash and Bell Pepper soup.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Calabaza Soup
Print Recipe
Squash and Bell Pepper soup.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Simmer all the ingredients except the salt, pepper and chili pepper, in 6 cups of water for 1 hour.
  2. Strain the liquid into a bowl and allow the solids to cool.
  3. Puree the cooled solids.
  4. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
  5. Add the seasonings while simmering and serve very hot.
Recipe Notes

Variation: Add 1/2 lb fresh okra after pureeing the vegetables above.

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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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Basmati Rice With Nuts And Dried Fruit

Basmati Rice With Nuts And Dried Fruit
Print Recipe
The rich flavor of the Basmati Rice is enhanced by fruits and nuts in this recipe.
Servings Prep Time
8 People 45 minutes
Servings Prep Time
8 People 45 minutes
Basmati Rice With Nuts And Dried Fruit
Print Recipe
The rich flavor of the Basmati Rice is enhanced by fruits and nuts in this recipe.
Servings Prep Time
8 People 45 minutes
Servings Prep Time
8 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Soak the rice in water to cover for 30 minutes; drain.
  2. Heat a 3 quart pan over medium high heat until hot. Add the oil and the onion. Cook, stirring until the onion is lightly browned, about 1 minute.
  3. Add the ginger, garlic, chilies, garam masala, salt, and pepper and cook for 10 seconds.
  4. Add the rice and cook, stirring, until the mixture is well coated with the oil, about 1 minute.
  5. Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 mins.
  6. Remove the rice to a serving platter.
  7. Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice.
  8. Serve with the plum sauce on the side.
Recipe Notes

Can substitute raisins for prunes.

**Such as McKay's Chicken Style Broth and Instant Season.   

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Basil-Mint-Orange Pesto

Basil-Mint-Orange Pesto
Print Recipe
A different taste for the standard Pesto Sauce.
Servings Prep Time
1 Cup 30 minutes
Servings Prep Time
1 Cup 30 minutes
Basil-Mint-Orange Pesto
Print Recipe
A different taste for the standard Pesto Sauce.
Servings Prep Time
1 Cup 30 minutes
Servings Prep Time
1 Cup 30 minutes
Ingredients
Servings: Cup
Instructions
  1. In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup olive oil by spoonfuls.
  2. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)
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Baked Flatbread With Garlic (Lahsooni Naan)

Baked Flatbread With Garlic (Lahsooni Naan)
Print Recipe
Naan with Garlic.
Servings Prep Time
12 Flatbreads 60 minutes
Servings Prep Time
12 Flatbreads 60 minutes
Baked Flatbread With Garlic (Lahsooni Naan)
Print Recipe
Naan with Garlic.
Servings Prep Time
12 Flatbreads 60 minutes
Servings Prep Time
12 Flatbreads 60 minutes
Ingredients
Servings: Flatbreads
Instructions
  1. Combine flour, baking soda, cream of tartar and salt. Set aside.
  2. Whisk water and egg replacer.
  3. Mix egg replacer, soy milk and canola oil in a large bowl.
  4. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
  5. Preheat oven to 400 degrees F. Lightly oil
  6. Lightly oil baking sheets.
  7. Saute garlic in olive oil for 2 minutes. Set aside.
  8. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
  9. Divide dough into 12 equal pieces and roll each into a ball.
  10. Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).
  11. Place on baking sheets and brush with garlic oil.
  12. Bake on middle rack for 6 to 8 minutes.
  13. After baking, place under broiler to brown.
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Baked Bean Creole

Baked Bean Creole
Print Recipe
A Spicy version of Baked Beans
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
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Ingredients
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 350ËšF.
  8. Serve with rice & salsa sauce.
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Baba Ganouj (Tangy Eggplant Dip)

Baba Ganouj (Tangy Eggplant Dip)
Print Recipe
This recipe can be used as a sandwich spread or a dip.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Baba Ganouj (Tangy Eggplant Dip)
Print Recipe
This recipe can be used as a sandwich spread or a dip.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 300ËšF.
  2. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork.
  3. Add remaining ingredients and mix well.
  4. Makes 4-6 sandwiches or serves 6-8 as a dip.
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Aubergine And Sesame Pate

Aubergine And Sesame Pate
Print Recipe
Similar to Hummus. Aubergine is the British English name for Eggplant.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Aubergine And Sesame Pate
Print Recipe
Similar to Hummus. Aubergine is the British English name for Eggplant.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Ingredients
Servings: People
Instructions
  1. 1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine
  2. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor.
  3. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.
  4. Transfer to a serving dish, garnish and serve cold with pita bread.
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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.
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Apple Beet Borscht

Apple Beet Borscht
Print Recipe
Apple Beet Borscht is a German version of Borscht
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Apple Beet Borscht
Print Recipe
Apple Beet Borscht is a German version of Borscht
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Ingredients
Servings: people
Instructions
  1. Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot.
  2. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
  3. Puree one-third of the soup in food processor; return puree to the pot and mix thoroughly.
  4. Serve hot or cold with a dollop of Sour Cream.
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