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Lentil Soup

Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the rice. In a medium pot, bring 2 cups of water to
  2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
  3. Rinse the lentils.
  4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
  5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
  6. Add paste to lentils and stir.
  7. Add salt and pepper to taste.
  8. Serve over rice.
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Citrus Rice Mold

Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Combine rice, onions, green and red peppers, mayonnaise, parsley, salt and pepper in medium bowl.
  2. Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm.
  3. Gently invert ring mold onto cold serving plate and carefully turn out rice mixture. (Replace any rice that may come loose from the ring.)
  4. Arrange orange and grapefruit segments around edge of plate.
  5. Arrange chicory leaves and watercress in center of ring.
  6. Refrigerate until ready to serve.
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Carrot Stuffed Cabbage Leaves

Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
  2. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)
  3. Peel off 16 large leaves, trim coarse center ribs and set aside.
  4. Saute onions and garlic in oil until clear but not brown.
  5. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
  6. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
  7. Arrange in two layers at bottom of deep, flameproof dish.
  8. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.
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Avocado And Green Chili Soup

Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
  2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
  3. Pour the mixture into a serving bowl, garnish, and serve immediately.
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Armenian Eggplant Dip

Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400˚ F.
  2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
  3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
  4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
  5. Season with salt, pepper and nutmeg.
  6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
  7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
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Artichoke Saute

Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
  2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
  3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
  4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
  5. Stir in mushrooms and cook until mushrooms are tender.
  6. Stir in tomato; cook until tomato is thoroughly heated.
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