Tag Archives: Main Dish

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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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.
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.
Servings Prep Time
6 People 60 minutes
Servings Prep Time
6 People 60 minutes
Ingredients
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 Noodles With Spinach & Yogurt

Baked Noodles With Spinach & Yogurt
Print Recipe
Noodles, Cheese, Spinach and Yogurt cassarole.
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Baked Noodles With Spinach & Yogurt
Print Recipe
Noodles, Cheese, Spinach and Yogurt cassarole.
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander.
  2. Preheat oven to 400.
  3. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture.
  4. Pour into a 1-quart baking dish; top with Cheddar cheese.
  5. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.
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Baked Macaroni & Tofu

Baked Macaroni & Tofu
Print Recipe
Macaroni and Cheese with Tofu.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Baked Macaroni & Tofu
Print Recipe
Macaroni and Cheese with Tofu.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350F.
  2. Combine tofu & macaroni.
  3. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes.
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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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African Spinach & Peanut Butter Stew

African Spinach & Peanut Butter Stew
Print Recipe
Spinach and Peanut butter stew.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
African Spinach & Peanut Butter Stew
Print Recipe
Spinach and Peanut butter stew.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Slice the onions and fry in oil until soft. Peel the
  2. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
  3. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
  4. Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
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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.
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African Vegetarian Stew

African Vegetarian Stew
Print Recipe
African variation of a Vegetarian Stew.
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.
Servings Prep Time
10 People 45 minutes
Servings Prep Time
10 People 45 minutes
Ingredients
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 & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles
Print Recipe
Beans and Hominy.
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Anasazi & Pinto Beans with Hominy & Green Chiles
Print Recipe
Beans and Hominy.
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Ingredients
Servings: people
Instructions
  1. Soak the beans overnight in water to cover.
  2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
  3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
  4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings
Print Recipe
Bean stew with dumplings.
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.
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Ingredients
Bean Stew
Cornmeal Dumplings
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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