Tag Archives: Side Dish

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.
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.
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Ingredients
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 Potato With Curried Mushrooms

Baked Potato With Curried Mushrooms
Print Recipe
This recipe can be modified to fit as many potatoes as are making.
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Baked Potato With Curried Mushrooms
Print Recipe
This recipe can be modified to fit as many potatoes as are making.
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400˚ f.
  2. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes).
  3. Meanwhile heat the butter in a small saucepan and saute with shallots or onion for about 5 minutes until softened.
  4. Add the mushrooms and cook for 2 more minutes.
  5. Add the curry powder and stir well.
  6. Blend the tomato puree and yoghurt. Add the chopped mint if using, and season with salt and pepper.
  7. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly.
  8. Split the baked potato and fill with the curried mushroom mixture.
  9. Garnish with a sprig of mint.
Recipe Notes

This recipe can be modified to fit as many potatoes as are making.

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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 Cranberry Squash

Baked Cranberry Squash
Print Recipe
Sweet tasting squash cassarole.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Baked Cranberry Squash
Print Recipe
Sweet tasting squash cassarole.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Place squash cut side up on foil-lined baking sheet.
  3. In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities.
  4. Use any extra liquid to brush cut edges of squash.
  5. Bake 45 minutes to 1 hour, or until squash is soft.
  6. Serve hot. Serves 4 to 6.
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Baked Bulgur With Pecans

Baked Bulgur With Pecans
Print Recipe
Bulgur Wheat and Pecans go well together in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Baked Bulgur With Pecans
Print Recipe
Bulgur Wheat and Pecans go well together in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
  3. Place bulgur, basil, salt and pepper in prepared baking dish.
  4. Add boiling water and mix well.
  5. Cover tightly and bake 20 minutes.
  6. Fluff with a fork, add pecans, and mix well.
  7. Serve hot.
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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 350˚F.
  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 300˚F.
  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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Adrak

Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Put grated ginger & stock into a pot & bring to a boil.
  2. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes.
  3. Squeeze in lemon juice & garnish with coriander.
  4. Excellent as a cold remedy & as a starter to an Indian meal.
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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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