Collards And Tomatoes

Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt.
  2. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min.
  3. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish).
  4. Heat about 2 ~ 3 more minutes or until hot and serve.
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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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Cipolle Arrositite (Roast Onions)

Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 400˚F.
  2. Do not peel the onions. Rub the outer skins well with the olive oil. Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden.
  3. Serve warm or at room temperature.
  4. Use either as a side dish or as part of an antipasto. Or toss with fresh herbs such as oregano & serve as part of a salad.
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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.
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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
For The Stuffing
For The Croutes
Servings:
Instructions
  1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
  2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
  3. Set the oven to 300˚ F.
  4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
  5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
  6. Melt the butter in a medium-large saucepan.
  7. Add the onion and fry for about 7 minutes, until soft.
  8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
  9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
  10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
  11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
  12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
  13. Spoon the stuffing mixture on top.
  14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.
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Chestnut-Mushroom Casserole

Chestnut-Mushroom Casserole
Print Recipe
This is a huge casserole. Great for company or to take to a potluck. For a single family, prepare two casserole dishes and freeze one after fixing to use later!
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Chestnut-Mushroom Casserole
Print Recipe
This is a huge casserole. Great for company or to take to a potluck. For a single family, prepare two casserole dishes and freeze one after fixing to use later!
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350˚F.
  2. Make a white sauce of the butter, flour and cream.
  3. Add salt, pepper and granulated bouillon dissolved in just a little hot water. Add the mushroom soup.
  4. Saute the mushrooms in a little butter and add with the chestnuts.
  5. Place in a buttered casserole and top with cheese.
  6. Place in a 350˚ F. oven and heat for 20-30 minutes, until cheese is melted and dish is bubbly.
  7. Serve hot.
Recipe Notes

This is a huge casserole. Great for company or to take to a covered dish meal. For a single family, prepare two casserole dishes and freeze one after fixing. Be sure to thaw completely before reheating.

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Chestnut Roast

Chestnut Roast
Print Recipe
Fresh Chestnuts or canned may be used in this recipe.
Servings Prep Time
8 People 60 minutes
Servings Prep Time
8 People 60 minutes
Chestnut Roast
Print Recipe
Fresh Chestnuts or canned may be used in this recipe.
Servings Prep Time
8 People 60 minutes
Servings Prep Time
8 People 60 minutes
Ingredients
For Coating
Servings: People
Instructions
  1. Melt the butter and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl.
  2. Drain the chestnuts and add to the bowl. Mix these ingredients together well.
  3. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic. The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste.
  4. Preheat the oven to 400˚ F.
  5. Pour a little of the oil into a roasting pan and put into the oven to heat.
  6. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs.
  7. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking.
  8. Serve the Chestnut Roast cut into slices with your favorite brown gravy.
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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.

 

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Celery And Cabbage Bake

Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Ingredients
Servings: People
Instructions
Sauce:
  1. Melt butter, add flour & cook, stirring 1 min.
  2. Slowly add milk in stream, stirring continuously till sauce is smooth & thick.
  3. Add beer & continue stirring till foam disappears.
  4. Add cheddar, stir till melted.
  5. Cook till heated through.
  6. Season sauce with salt & pepper.
Main
  1. Bring water to boil in large pot.
  2. Add Cabbage, Celery, Caraway and cook until tender. (About 20 minutes)
  3. Transfer to buttered 2 qt casserole and pour sauce over.
  4. Heat at 350˚F for 30 min.
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Cauliflower-Broccoli Cheese Bake

Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in large skillet, add the vegetables & saute for 7 minutes.
  2. Add tamari, salt & garlic powder. Cook for another 3 minutes.
  3. Preheat oven to 400˚F.
  4. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy.
  5. Sprinkle with nutritional yeast & paprika.
  6. Bake for 30 minutes.
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