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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.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

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. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 8 People 30 Minutes Cook Time 90 Minutes Servings Prep Time 8 People 30 Minutes Cook Time 90 Minutes

Ingredients

• 1 Lbs Dried cannellini beans rinsed
• 4 Cup Vegetable stock or broth
• 1 Each Bay Leaf
• 6 Cloves garlic unpeeled, crushed slightly
• 2 Each Fennel Bulbs Large
• 1/2 Cup olive oil -OR- up to: 2/3Olive oil; Pref. Greek extra virgin
• 5 Cups Tomatoes Peeled, seeded, (*chopped), with juice, fresh or canned
• 1 Cup Fresh parsley Chopped
• 1 Each Lemon Juiced
• salt
• freshly ground black pepper

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.

• CourseSide Dish
• CuisineAmerican
• Skill LevelMedium

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. CourseSide Dish CuisineAmerican Skill LevelMedium Servings Prep Time 8 People 45 minutes Servings Prep Time 8 People 45 minutes

Ingredients

• 1 1/2 cups basmati rice Uncooked or other long grain rice
• 2 tbsp cooking oil
• 1 Each onion Small, thinly sliced
• 1 tbsp Ginger Minced
• 2 Tsp garlic Minced
• 2 Each Jalapeno or serrano chiles minced
• 1/2 tsp Garam masala
• 1/2 tsp salt
• pinch white pepper
• 3 Cup Chicken-Like broth **See Recipe Notes at Bottom or vegetable broth, or water
• 1/4 Cup dried apricots Diced
• 1/4 Cup walnuts Toasted and Coarsely chopped
• 1/4 Cup cashew halves Toasted and Coarsely Chopped
• 1/4 Cup prunes Pitted and Chopped
• 2 tbsp green onion Chopped
• 2 tbsp coconut Toasted
• 1/4 cup Plum sauce

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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Basai Badawi (Onions With Lentils, Nuts And Parsley)

Basai Badawi (Onions With Lentils, Nuts And Parsley)

Print Recipe

This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice.

• CourseMain Course, Side Dish
• CuisineBedouin
• Skill LevelMedium

Servings	Prep Time
6 People	60 minutes

Servings Prep Time 6 People 60 minutes

Basai Badawi (Onions With Lentils, Nuts And Parsley) Print Recipe This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice. CourseMain Course, Side Dish CuisineBedouin Skill LevelMedium Servings Prep Time 6 People 60 minutes Servings Prep Time 6 People 60 minutes

Ingredients

• 4 Each onions Large
• 1/2 Cup lentils red; cooked
• 3/4 Cup yogurt plain
• 2 Tbsp Dates stored and finely chopped
• 2 tbsp walnuts Chopped
• 1 Tbsp Raisins; or sultanas
• 2 Tbsp bread crumbs
• 1 Bunch parsley fresh; chopped
• Salt and Pepper

Servings: People

Instructions

1. Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool.
2. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick.
3. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.
4. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres.
5. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.
6. Garnish with parsley ands serve with bulgur or 'red' rice

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Baked Stuffed Vidalia Onions

Baked Stuffed Vidalia Onions

Print Recipe

Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
4	45 minutes

Servings Prep Time 4 45 minutes

Baked Stuffed Vidalia Onions Print Recipe Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions. CourseMain Course, Side Dish CuisineAmerican Skill LevelMedium Servings Prep Time 4 45 minutes Servings Prep Time 4 45 minutes

Ingredients

• 4 Each Vidalia onions
• 1 tsp olive oil
• 1/2 cup TVP flakes or granules
• 1/2 cup Hot water
• 1/2 tsp Marjoram.
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 Pinch Cayenne Pepper
• 1/2 cup Fine breadcrumbs
• 1/2 cup Vegetable Stock
• 1/2 cup Grape juice or white wine

Servings:

Instructions

1. Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres.
2. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil.
3. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft.
4. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs.
5. Place the hollowed out onion shells in a baking dish.
6. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells.
7. Leave uncovered bake at 375˚F for 30 to 35 minutes.
8. Let stand for 5 minutes before serving.

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Baked Plantain Loaf

Baked Plantain Loaf

Print Recipe

Slice and serve with salted peanuts or as an accompaniment to spicy dishes.

• CourseBreads
• CuisineMexican
• Skill LevelMedium

Servings	Prep Time
6 People	60 minutes

Servings Prep Time 6 People 60 minutes

Baked Plantain Loaf Print Recipe Slice and serve with salted peanuts or as an accompaniment to spicy dishes. CourseBreads CuisineMexican Skill LevelMedium Servings Prep Time 6 People 60 minutes Servings Prep Time 6 People 60 minutes

Ingredients

• 3 Each Plantains Large Very ripe
• 2 tsp Chillie sambal fresh
• 1 cup Rice flour
• 1/4 Cup Corn oil
• 2 Tsp Turmeric powder
• Salt to taste

Servings: People

Instructions

1. Peel the plantains, cut them into small chunks and put into a large deep mixing bowl. Mash into a thick paste with your fingers or an electric blender. If using a blender, you may need to add 1/8 to 1/4 cup of water for smoother blending.
2. Add the chilli sambal, rice flour, salt and mix well.
3. Gently heat the corn oil in a frying pan and add the turmeric. Stir well, remove from the heat and blend into the plantain mixture which should be thick yet soft enough to pour. If it is too soft, add small amounts of rice flour or if too stiff, add small amounts of water until it reached the described consistency.
4. Grease a loaf pan, and pour plantain mixture into it.
5. Bake in the oven on medium to low heat at 350˚ for 1 hr. or until cooked and firm.
6. When cooked, remove from the oven and allow to stand for approximately 5-10 min. before turning it out on a wire rack.
7. Slice and serve with salted peanuts or as an accompaniment to spicy dishes.
8. peanuts or as an accompaniment to spicy dishes.

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Alsatian Onion Pie

Alsatian Onion Pie

Print Recipe

Onion dinner Pie

• CourseMain Course
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Alsatian Onion Pie Print Recipe Onion dinner Pie CourseMain Course CuisineFrench Skill LevelMedium Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 2 tbsp Corn or Vegetable Oil recommend corn
• 3 Each onions Finely Diced
• 1 Cup Soy milk
• 1/3 Cup Firm Tofu crushed by hand
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• 2 Tbsp Unbleached flour
• 1 Tbsp Couscous
• 1 Each Wholewheat pie shell or 10-inch tart shell

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.

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African Vegetarian Stew

African Vegetarian Stew

Print Recipe

African variation of a Vegetarian Stew.

• CourseMain Course
• CuisineAfrican
• Skill LevelMedium

Servings	Prep Time
10 People	45 minutes

Servings Prep Time 10 People 45 minutes

African Vegetarian Stew Print Recipe African variation of a Vegetarian Stew. CourseMain Course CuisineAfrican Skill LevelMedium Servings Prep Time 10 People 45 minutes Servings Prep Time 10 People 45 minutes

Ingredients

• 4 Each Kohlrabies Small, peeled, chunks**
• 1 Each onion Large, chopped
• 2 Each sweet potatoes peeled,chunk
• 2 Each Zucchini sliced thick
• 5 Each Fresh tomatoes Or 16 oz can
• 1 Each garbanzo beans & liquid* 15 oz can
• 1/2 Cup Couscous or bulgar wheat
• 1/4 Cup raisins
• 1 Tsp ground coriander
• 1/2 Tsp Ground turmeric
• 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground ginger
• 14 Tsp ground cumin
• 3 Cup Water

Servings: People

Instructions

1. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Recipe Notes

** Parsnips may be substituted for the kohlrabi.

* Chickpeas

Serve the couscous separately if desired.

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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings

Print Recipe

Bean stew with dumplings.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

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. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

Bean Stew

• 1 1/2 cups anasazi beans or pinto beans
• 3 cups Water
• 2 cups onions Chopped
• 1 cup celery Chopped
• 1 1/2 cups carrots Sliced
• 1 each kombu strips, rinsed
• 1/2 cup whole kernel corn
• 3 each Bay leaves
• 2 tsp dried savory
• 2 cup tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp low-sodium tamari

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/4 tsp sea salt
• 1/8 tsp baking powder
• 5 1/4 oz extra-firm silken tofu

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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Apple Beet Borscht

Apple Beet Borscht

Print Recipe

Apple Beet Borscht is a German version of Borscht

• CourseSoup
• CuisineRussian
• Skill LevelMedium

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 CourseSoup CuisineRussian Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 180 minutes Servings Prep Time 6 people 30 minutes Cook Time 180 minutes

Ingredients

• 3 oz Tomato paste
• 4 cups Vegetable Stock
• 1/4 each green cabbage Medium, thinly sliced
• 2 each carrots julienned
• 1 Clove garlic minced
• 3 each Beets julienned
• 1 onion Medium, thinly sliced
• 2 cup apple cider vinegar
• 1/4 cup Tamari
• 1/4 cup Sherry
• 2 tbsp Molasses or honey
• 1 tbsp Dried dill
• 2 tssp Dried basil
• 1 tbsp Caraway seeds
• 1 tbsp Canola oil

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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Asparagus Strudel

Asparagus Strudel

Print Recipe

A German favorite made with Asparagus.

• CourseBreakfast, Main Course
• CuisineGerman
• Skill LevelMedium

Servings

6

Passive Time

60 minutes

Servings 6

Passive Time 60 minutes

Asparagus Strudel Print Recipe A German favorite made with Asparagus. CourseBreakfast, Main Course CuisineGerman Skill LevelMedium Servings 6 Passive Time 60 minutes Servings 6 Passive Time 60 minutes

Ingredients

• 2 each onion Large, finely chopped
• 1/4 lb butter
• 2 Tbsp butter
• 1 1/3 cup Breadcrumbs Fresh, fine
• 8 each Phyllo pastry sheets
• 1 1/2 lb asparagus Trimmed, washed, chopped and cooked until tender.
• 1/4 cup parsley Finely chopped

To Garnish

• Parsley sprigs
• Lemon slices
• Asparagus tips

Vegetarian Yogurt & Herb Dressing

• 1/2 cup Greek yogurt
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp Mint Chopped

Servings:

Instructions

1. Preheat the oven to 400˚ 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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