The Dungbeetle Mamas' Recipe Tuesday *Volume 2*

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The Dungbeetle Mamas' Recipe Tuesday *Volume 2*

Just starting a new thread for our recipes... no worries, the other isn't going anywhere Smile

Volume 1 has been moved to the PB to free up sticky space here Smile

GarlicBreath's picture
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Saw this in the local paper, and it looks good for a special occasion meal. Smile

Garlic- and Herb- Crusted Prime Rib

8 large garlic cloves, peeled and trimmed of tough root end
1/4 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
1/4 cup fresh parsley, coarse stems removed
1/2 cup Dijon mustard
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons dry sherry
1 bone-in rib roast, 8 to 10 pounds
Position oven rack on the lowest level and preheat to 450 degrees. Place the garlic, rosemary, thyme, parsley, mustard, salt, pepper and sherry into the bowl of a food processor fitted with a metal blade. Process into a coarse paste. Smear the paste over the top and sides of the rib roast. Place the roast bone-side down in a heavy roasting pan large enough to capture all rendered fat, add a cup of water and place in the pre-heated oven.
Roast at 450 degrees for 15 to 20 minutes. Reduce oven temperature to 350 degrees and continue roasting for 1 1/2 to 2 hours, or until a thermometer with the tip inserted to the center of the roast reaches 125 degrees. Transfer the roasted prime rib to a serving platter, tent loosely with aluminum foil, and let rest for 20 minutes.

Makes 10 to 12 servings.

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"Princess&ThePea" wrote:

The "Volume 2" thread is pretty bare... let's see if we can fill it up again Smile

I saw this in the Dec issue of Today's Parent and I'm going to try to make these this week... they look yummy:

Raspberry Cream Cheese Thumbprints

1 1/2 cups butter, softened
1 1/2 cups white sugar
1 pkg (250g) cream cheese
2 eggs
2 tbsp lemon juice
1 tsp grated lemon zest
4 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup raspberry jam (or any other flavour)
1/4 cup icing sugar

In a large bowl with an electric mixer, beat together the butter, sugar and cream cheese until smooth. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and zest.

In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture in 2 or 3 portions, mixing just until the flour is incorporated and the dough is smooth. Cover with plastic wrap and refrigerate for about 1 hour, or until firm.

When ready to bake, preheat the oven to 350 F. Line 2 cookie sheets with baker's parchment paper.

Roll the dough into 1" balls and arrange on the prepared cookies sheets, leaving about 2" between them. With a finger or the handle of a wooden spoon, make an indentation in the top of each ball, then fill with a tiny spoonful of jam. Placei n the preheated oven and bake 8-10 minutes or until lightly browned on the bottom. Remove to a rack to cool completely, then dust the cookies lightly with icing sugar.

Makes about 10 dozen cookies.

"ShermanElroy" wrote:

Sounds good! Here's the biscuit recipe I'm going to try today...I love the secret tip about the frozen butter...makes perfect sense!

FROZEN BUTTER BISCUITS (From Michael Smith's Chef at Home cookbook)

- 4 cups all purpose flour
- 2 TBSP baking powder
- 2 TSP salt
- 2 sticks of frozen butter (500g)
- 1.5 cups milk
- sprinkle or two of salt and pepper

- preheat oven to 400F (200C). Whisk the flour, baking powder and salt together until they're evenly mixed. Grate the frozen butter into the dry ingredients (shred it through the large holoes of a box grater or potato grater, directly onto the flour). Toss gently with your fingers until the butter shreds are spread evenly throughout the flour.
- Pour milk into the flour mixture and stir with the handle of a wooden spoon to form a dough mass. (The handle is gentler on the dough.) Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few spoonfuls more mimlk to help gather up any stray flour.
- Pat the dough out on a lightly floured cutting board, forming a loose round shape. Cut into wedges - like a pie - . Position on a baking sheet, sprinkle on a bit of coarse salt and coarsely ground pepper. Bake for 15 minutes or so. You'll know they're done when they turn golden brown.

"beadgcf" wrote:

Oops...I posted one directly on the thread.

Here's another side dish. Not very exciting. Wink

Asparagus w/ Garlic
2 T butter/margarine
3 cloves garlic
1 bunch of asparagus
Sea Salt and Coarse Ground black pepper
1 T lemon juice

Melt butter in saute pan on med heat. Put in 3 cloves of minced garlic and cook for 30 seconds. Add asparagus, salt, and pepper. Toss to coat. Add lemon juice, cover, and turn down to med low heat. Cook until the asparagus is soft, but still crunchy (for me, this was 10 minutes).

ShermanElroy's picture
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Oh man I made this tonight and it was the BEST pork tenderloin (and the easiest) that I've ever had (and I don't like pork that much)...I made a few substitutions which I bolded.

Pork Tenderloin Recipe


1-2 pork tenderloins
1-2 cloves garlic, peeled and cut into slivers
Salt and pepper
1/2 teaspoon ground cumin (I used seasoning salt)
2 Tbsp grapeseed oil or canola oil
1/2 cup of chicken or beef broth
1/2 cup dry white wine (I used 1/2 cup apple juice and 1TBSP white vinegar)
1 medium sized apple, peeled, cored, and sliced (I didn't bother but it would have been yummy)


1 Preheat oven to 400 degrees F.

2 With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.

3 Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns.

4 Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine (or apple juice & vinegar) and place it in the oven for 20 minutes.

5 (if you are including the apple) After you've placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Saute until soft.

6 After the tenderloin has cooked for 20 minutes remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into 1/4 inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately.

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When we were at my aunt's dh spotted this recipe she had ripped out of a magazine and told me I needed to write it down LOL I tried it tonight... I thought it was good... but dh thought it was awesome. Since it was only us, I only used 1 squash and I cooked some tilapia and spooned the rest of the filling on the fish for the kids... dh said it was excellent on the fish too Smile

Tex-Mex Stuffed Acorn Squash

2 medium acorn squash, halved and seeded
2 tsp olive oil
1/2 tsp pepper, divided
1 cup canned black beans, rinsed and drained
1/2 cup pine nuts, toasted
1 large tomato, coarsely chopped (**I used 2 medium)
2 scallions, thinly sliced (**I just used green onion)
1 tsp ground cumin
1/2 cup Montery Jack cheese, shredded

Preheat oven to 425 F. Coat rimmed baking sheet with olive oil spray. Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp pepper. Place cut side down on prepared baking sheets. Bake 30-40 minutes until tender. Turn cut side up.

Mix beans, pine nuts, tomato, scallions, cumin, and remaining pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all filling in.

Sprinkle evenly with cheese.

Bake 10-15 minutes until cheese is melted and golden brown.

ETA: We were thinking too that this would probably be just as good if you took 1/2 or 1 lb of ground beef, fried it up, and mixed it with the filling mixture before stuffing the squash. Then it would be like a whole meal... just add salad or something LOL I have another squash and have to use up the rest of the can of beans... I might try it that way next time.

ETA#2: I did it with a pound of hamburg mixed in... works just fine. I did add more cumin. It's good but I think it's missing something to give it some more "zip" (I prefer a little spicier)... gotta work on that, but aside from that it's fine.

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Going to try this one tonight... so if it doesn't turn out... oh well, it's posted anyway Lol

Three-Bean and Vegetable Ragout

1 tbsp olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 or 3 cloves garlic, minced
2 carrots, sliced
1 can (28 oz) diced tomatoes
1 can (19 oz) red kidney beans, drained and rinsed
1 can (19 oz) chickpeas, drained and rinsed
1 cup vegetable or chicken broth
2 tbsp tomato paste
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup frozen cut green beans
grated Parmesan or shredded cheddar cheese

In a large saucepan or Dutch oven, heat oil over medium heat. Add the onion, green or red pepper, and garlic and cook, stirring, until softened, about 5 minutes. Stir in the carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste, oregano, salt, and pepper. Bring to a boil over medium high, then lower the heat to medium low, over and cook for about 30 minutes, stirring occasionally. Add the frozen green beans and continue cooking for about 10 minutes or until green beans are tender.

Serve ragout with soft polenta, steamed couscous or mashed potatoes. Sprinkle with cheese at the table.

(I'm doing mashed potatoes)

ETA: This was very yummy actually!! I think though next time I make it I'm going to add some (cooked) bacon to it... I think the bacon flavour would be a nice added touch to it. And I'll remember to add the shredded cheese when serving it... totally forgot about that bit until just now Lol

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GarlicBreath's picture
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I got this from the same site Marla posted the red pepper pork was a thumbnail on the side of the screen and it looked cool. I made it with ingredients I had on hand--broccoli and bacon instead of asparagus and ham. I also used cheddar cheese instead of swiss, because that's what I had. It was quite good...DH approves and we can have it again.


Asparagus Puff Ring (Asparagus Cream Puff Ring)

TIME: Prep: 20 min. Bake: 35 min.


  • 3/4 cup water
  • 6 tablespoons butter (I only had 5)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs (I only had 2...broke #3 by accident)
  • 1/4 cup grated Parmesan cheese, divided (I used an italian blend)
  • 1 pound fresh asparagus, cut into 1-inch pieces (I used broccoli and a handful of shredded carrots)
  • 1/4 cup diced onion (and 3 cloves garlic)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1/2 cup shredded Swiss cheese (I used cheddar)
  • 2 tablespoons grated Parmesan cheese
  • 2 cups diced fully cooked ham (I used 6 slices precooked bacon)


In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tablespoons Parmesan cheese.
Using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-in. quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400° for 35 minutes.
Meanwhile, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add cheeses and stir until melted.
Stir in ham and asparagus; spoon into ring. Serve immediately. Yield: 6 servings.

Also...made this Christmas morning with tomatoes, green onions, and cheese. It was wonderful and super easy. I did it once more for a quick dinner. You can use up all your leftover ingredients!

Frittata Recipe--by Alton Brown

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup chopped roasted asparagus
  • 1/2 cup chopped country ham
  • 1 tablespoon chopped parsley leaves


Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

GarlicBreath's picture
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I think I posted this already, but it was so good I am doing it again. This is Rachael Ray's mozarella stuffed sausage ball recipe. It's long so I am just posting the link.

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Yep. You did. It's in Volume 1 on the PB Lol Your version of it with MIL's meatballs LOL

But that's OK. We will allow it twice :bleh:

GarlicBreath's picture
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It's so good, it really is worth posting twice. Lol

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Here's what I made tonight:


  • 2 pork tenderloins (1 pound each)
  • 1/2 cup finely chopped sweet red pepper
  • 1/2 cup finely chopped red onion
  • 3 garlic cloves, minced
  • 1 tablespoon Crisco® Light Olive Oil
  • 1 cup finely chopped fresh spinach
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (12.3 ounces) silken firm tofu
  • 1 cup roasted sweet red peppers, drained and finely chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons grated Romano cheese


Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove plastic; set tenderloins aside.
In a nonstick skillet, saute sweet red pepper, onion and garlic in oil until tender; add spinach and cook 2 minutes longer. Spread over tenderloins; sprinkle with salt and pepper. Roll up; tie several times with kitchen string and secure ends with toothpicks.
Bake, uncovered, at 400° for 45-60 minutes or until meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 5-10 minutes before slicing.
Meanwhile, combine the tofu, roasted red peppers, parsley and cheese in a food processor or blender; cover and process until smooth. Transfer to a saucepan; heat through (do not boil). Serve with tenderloin. Yield: 6 servings.

Only, for the sauce... I was NOT going to use tofu... so I took a jar of red peppers, some Italian seasoning, and minced garlic (didn't measure those, just dumped in) and ran them through the food processor (blender would work too). Then I dumped that all into a saucepan and added some basil and half a tub of roasted red pepper cream cheese and heated it up until the cream cheese was melted and it was all nice and smooth and hot.

It was all VERY yummy. Dh thought it was great. You could also make the recipe with some chicken breasts pounded flat/stuffed/sauce on top. I'm going to use up the rest of the sauce tomorrow on some tilapia filets. Was also thinking a little cream cheese mixed in with the pepper/spinach filling would be tasty too.

GarlicBreath's picture
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Mrs Lovett's Meat Pies (not really)

2 cans crescent rolls
1 lb Italian sausage
1 11 oz can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
2 T chopped basil
salt and pepper to taste
1 c mozarella cheese
Parmesan cheese and parsley to sprinkle

Preheat oven to 375. In a medium saucepan, cook Italian sausage, onions, and garlic. Cook until fully browned, drain grease from pan. Add can of tomatoes, basil, salt, and pepper. Cook on medium heat for 5 minutes. Salt and pepper to taste.

Open tube of crescent rolls. Seperate it into 4 rectangles (leaving the diagonal seam intact). Using a slotted spoon (to minimize liquid), spoon about 1/4 c sausage mixture onto one side of the crescent roll. Sprinkle 1 T of mozarella cheese on top. Fold the other side of the crescent roll over and seal the edges to create a pocket for the meat. Repeat with the other rectangles, and the other tube.

Sprinkle top of rolls with mozarella cheese and a little parsley. Cook for 15-20 minutes or until browned.

Makes 8 rolls.

ETA: I prefer to make this while cutting with a big knife and singing "Mrs. Lovett's Meat Pies" to myself. :twisted:

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The Original "Barf" Shake!!!

"followtherabbit" wrote:

1 cup OJ
1.5 - 2 cup raw spinach
1 cup vanilla NF yogurt/soy yogurt
1 cup frozen berries

You could also add tofu and honey to add some protein. :bleh:

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This is in the oven right now... I think I got it from somebody on the Sept 01 board back when we were at BC... can't remember now... it's very yummy... haven't made it in forever, but I was typing out my recipes that were on scraps of paper the other day and came across it again...

Chicken Manicotti with Cream Cheese Sauce

[FONT=Arial][SIZE=2]12 manicotti shells (our boxes have 14 and there's plenty of filling for that many)
2 pkgs cream cheese with onion & chives
1 1/3 cup milk
½ cup Parmesan cheese
2 cups diced cooked chicken
10 oz frozen broccoli (thawed, drained & chopped)
1/4 tsp pepper

Cook shells and drain.

Stir cream cheese over medium low heat until melted. Add milk, stir until smooth; add Parmesan.
In a large bowl, stir 1 ½ cups sauce with chicken, broccoli, and pepper. Stuff each shell with filling.

Put in 9x13-inch baking dish. Pour remaining sauce over shells. Top with paprika. Cover with foil and bake 25-30 minutes at 350°F.

ETA: You could increase the sauce bit by 1/2 to give it more sauce... it is a little bit skimpy, IMO. I also added some *gasp* garlic to the filling to give it a bit of zip as I was out of Parmesan so that got omitted. Was also thinking it would make an excellent filling/sauce for those jumbo pasta shells too.

And since there was only us... I still have half of the dishful leftover for dinner tomorrow Smile


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Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (283 g) fresh baby spinach leaves
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1-1/2 cups (1/2 of 700-mL jar) pasta sauce
1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
1/4 cup PHILADELPHIA Light Cream Cheese Spread
1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp. KRAFT 100% Light Parmesan Grated Cheese

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.

BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.

**I used half a jar of roasted red peppers chopped up... didn't really do anything... maybe a full jar would've been better**

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Since nobody else seems to be cooking :bleh:

I made this for dh and the kids' supper tonight... I didn't have shallots, so as per the comments on the website I randomly found it on, I just used garlic... dh said he really liked it.

Roasted Salmon with Shallot Grapefruit Sauce

4 skinless salmon fillets
1/4 tsp salt, plus more for seasoning
2 ruby red grapefruits
2 tsp olive oil
1 tbsp minced shallot
1 tsp freshly grated ginger
2 1/2 tsp honey
pinch cayenne pepper
2 tsp lemon juice
2 tbsp thinly sliced basil leaves (I think I used about 1/2 tbsp dried)

Preheat oven to 350 F

Season the salmon with 1/4 tsp salt, place in a bakign dish and roast until cooked through, about 18 minutes.

While the salmon is cooking, prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end, cut down the skin to remove the pith and peel. Then with a paring knife, remove each segment of fruit from its casing and cut the segments in half. (I think I broke them into 4 of 5 chunks) Set the segment pieces aside. Juice the other grapefruit adn set the juice aside.

In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper, and bring to simmer. Cook until sauce is reduced by about half, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil with the sauce. Put the salmon onto a serving dish. Spoon sauce over salmon and serve.

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I just made this for my self for lunch, and have enough left over for dinner tonight. (kids are out today, just me and DH is working)

1/2 and onion diced
1/2 Tbsp. garlic chopped
1/2 zuchinni or 7 mini zuchinni sliced
1 can kedney beans drained and rinsed
1 can mexicorn
1 can diced tomatoes
1/2 tsp chili seasoning (or to taste, but not a ton, will over power veggies)
1tsp EVOO

Heat saute pan on medium heat add EVOO. When EVOO is heated add onion and garlic. Cook untill onion is translucent, stir frequently. Add zuchinni, cook about 3 minutes. Add kidney beans and mexicorn, cook untill heated through. Stir in Chili seasoning, and add tomatoes. let simmer about 10 minutes. Serve immediately.

I had it over brown rice, it was delicouse! And I added avacodo slices on top. it was very filling, but not heavy. (like meat chilis can be)

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Greek Pasta with tomatoes and white beans (very yummy, the girls love this!)

  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (19 ounce) can cannellini beans, drained and rinsed
  • 10 ounces fresh spinach, washed and chopped
  • 8 ounces penne pasta
  • 1/2 cup crumbled feta cheese



  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
  • Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  • Serve sauce over pasta, and sprinkle with feta.
  • followtherabbit's picture
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    Sun dried tomato gemelli and tofu.

    Drain one package of cubed extra firm tofu. Heat olive oil in a wok/pan on medium-high heat. Add tofu and cook until golden brown. While this is going on, boil your choice of pasta and set aside when finished. Remove tofu from heat and set aside. In large sauce pan, heat olive oil on medium-high heat. Add thinly sliced purple onion, red peppers, and garlic. Cook until tender. Add one can of sun dried tomatoes (drained), cooked tofu, fresh basil, and balsamic vinegar to taste. Reduce to medium heat and let simmer. Add liquid (vinegar, oil, stock) as needed. When everything is looking delicious, add pasta and toss together. Let sit on low heat until ready to eat. I served the pasta over a mix of arugula and spinach with a nice ciabatta roll on the side.

    followtherabbit's picture
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    Chop Suey

    Drain one cube of firm tofu, press until dry, and cut into cubes. Thinly slice purple onion, red pepper, green pepper, green beans, and set aside. (I wish I would have had some bok choy to throw into the mix, but the fridge pickin’s were slim.) Heat some veggie oil/sesame oil in wok until it reaches a medium-high heat. Throw in the tofu cubes and cook until golden brown.

    When tofu is browned, throw in veggies and a few cloves of pressed garlic. Add a package of yakisoba or udon noodles and toss it around until veggies are cooked to your liking. For the sauce, I used 2 cans of low sodium V-8 (spicy would be awesome as well), soy sauce, and Franks Red Hot to taste.

    Seitan or some Morningstar Farms starter strips would be a great substitute for the tofu.

    followtherabbit's picture
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    3 Bean Soup
    One can each : white northern beans, red beans, kidney beans
    One can stewed tomatoes
    One can tomato sauce
    One box vegetable broth
    Oregano, black pepper, cumin, chili powder to taste
    One box Morningstar Farms “sausage” patties, cooked and crumbled

    Heat in saucepan and serve to warm your belly.

    followtherabbit's picture
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    Lentil Tacos
    2 Tbsp olive oil
    1 cup finely chopped onion
    1/2 cup finely chopped celery
    2 garlic cloves, pressed
    1 cup red lentils
    1 Tbsp chili powder
    2 tsp cumin
    2 cups low-sodium veggie broth ( I used organic mushroom broth)
    1 1/2 cups salsa (I substituted a little tomato sauce)
    12 corn tortillas
    2 cps shredded lettuce
    2 cups chopped tomatoes
    2 cups shredded cheddar cheese
    3 Tbsps sour cream

    In a large skillet, heat oil over medium heat. Add onion, celery, and garlic and saute for 5 mins. Stir in lentils, chili powder, and cumin. Cook for 1 minute. Add broth, cover, and cook for 15 minutes or till lentils are tender.
    Remove lid and cook bout 10 mins longer, stirring OFTEN till lentils are thickened. Stir in salsa.
    Divide lentils amoung 12 tortillas and top with veggies, cheese, and sour cream.

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    Addictive Sweet Potato Burritos

    1 tablespoon vegetable oil
    1 onion, chopped
    4 cloves garlic, minced
    6 cups canned kidney beans, drained (I used a combination of black beans and kidney beans)
    2 cups water (I didn't use the full amount of water, I think I maybe used 1/2-3/4 cup and that was plenty)
    3 tablespoons chili powder
    2 teaspoons ground cumin
    4 teaspoons prepared mustard
    1 pinch cayenne pepper, or to taste
    3 tablespoons soy sauce
    4 cups cooked and mashed sweet potatoes
    12 (10 inch) flour tortillas, warmed
    8 ounces shredded Cheddar cheese

    Preheat oven to 350 degrees F (175 degrees C)

    Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

    Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

    Bake for 12 minutes in the preheated oven, and serve.

    I got this recipe from my sister via

    I mashed about 1/4 a brick of cream cheese in with the potatoes... and I mixed the bean and potato mixture together rather than keeping them separate. I also added a spoonful of salsa on top of the shredded cheese before I rolled them up.

    It sounds odd, but it's actually very good!! I used small (6-inch?) tortillas and got 30 burritos. What we didn't eat, I wrapped up and put in the freezer and there's enough for another meal (just thaw and pop in the oven again to heat/brown).

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    Penne with Vegetables n' Black Beans

    10 oz uncooked penne pasta
    1 cup sliced zucchini
    1 cup sliced carrots
    1/2 cup sliced mushrooms (I omit of course ;))
    1/2 cup julienned green or red sweet pepper
    1 small onion, thinly sliced
    1 garlic clove, minced
    1 tbsp each minced fresh basil, oregano, and thyme OR 1 tsp each dried
    1/2 tsp salt
    1/4 tsp pepper
    2 tbsp olive oil, divided
    1 can black beans, rinsed and drained
    2/3 cup chopped seeded tomatoes
    1/3 cup shredded Parmesan cheese
    2 tbsp minced fresh parsley

    Cook pasta according to package directions.

    Meanwhile, in a large nonstick skillet, saute the zucchini, carrots, mushrooms, green pepper, onion, garlic, and seasonings in 1 tbsp olive oil until crisp-tender. Stir in the beans.

    Drain pasta; add to vegetable mixture. Add tomatoes and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

    **When I made this I had less beans because I was trying to finish up a leftover half can... I added a little salsa to give it some zip/so it wasn't so dry, you could add that to taste... I only had about 1/4 cup available and it wasn't really enough. I probably used regular shredded cheese too as I didn't have Parmesan. It was good, but it did need a little "something" to keep it together, hence my adding the salsa, next time I'll use more**

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    Saw this one in the newest Kraft Canada What's Cooking magazine... looks good, I'll probably try it next week sometime

    Spinach Pasta Toss

    1 can (19 oz) Italian-style diced tomatoes, undrained
    2 cups multi-grain penne pasta, uncooked
    1 cup water
    7 cups baby spinach leaves
    1 cup shredded Mozzarella cheese

    Bring tomatoes, pasta, and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 minutes. Uncover; simmer 1 minute or until pasta is tender.

    Add half the spinach; simmer, covered, 2 minutes or until wilted. Stir. Repeat with remaining spinach.

    Serve topped with cheese.

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    Shepherdopoulos Pie

    I got this recipe from the Looneyspoons cookbook by Janet & Greta Podleski... I made it tonight...

    4 medium potatoes, peeled and quartered
    1/2 cup skim milk or buttermilk (I didn't use quite that much and actually could've used a little less than I did still)
    1/2 tsp salt
    1 lb extra-lean ground beef
    1/4 cup unseasoned bread crumbs
    1/4 cup minced onions
    1 egg white
    1 tbsp ketchup
    1 clove garlic, minced
    1/4 tsp black pepper
    1 large tomato, thinly sliced
    1/2 tsp dried oregano
    1/4 cup shredded reduced-fat Swiss cheese
    1/4 cup crumbled feta cheese
    1/2 10-oz package frozen chopped spinach, thawed and squeezed dry

    Cook potatoes in a large pot of boiling water until tender, about 20 minutes. Drain well. Add milk and salt. Mash until smooth. Set aside.

    In a large bowl, combine beef, bread crumbs, onions, egg white, ketchup, garlic, and black pepper. Mix well. Pat beef mixture over bottom and up sides of a 9-inch pie plate.

    Layer tomato slices over beef. Sprinkle oregano over tomatoes. Spread Swiss and feta cheeses over tomatoes. Top cheese with chopped spinach. Spoon mashed potatoes over spinach. Spread evenly, leaving a 1-inch border around edges (meat and potatoes should not touch). Smooth top.

    Bake at 350 F for 45 minutes. Let cool 5 minutes. Slice into wedges and serve.

    **It was quite good... but I found it was missing something... needed something to give it a little zip... I'm not sure what though... the concept is great, I'm trying to think of something I could do by way of a variation as well**

    ShermanElroy's picture
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    Can I just say Looneyspoons rocks!!! And Crazy Plates too!

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    Do you have them? Can you give me a list of good ones to try? I got them from the library (and have Eat, Shrink, and Be Merry on hold for me) and want to try a few... if I like them well enough I might, at some point, buy them.

    lisamush1's picture
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    Cream Soup Subsitute Mix

    2 1/2 cups flour (or 1 1/2 cups cornstarch)
    2 cups dry milk
    1/2 cup bouillion powder
    2 tbsp onion powder
    1 tsp basil
    1 tsp oregano
    1 tsp pepper

    Combine all in a jar or Tupperware. When making a casserole/other recipe, combine 1/2 cup of flour mix (or 1/3 cup cornstarch mix) with 1 1/2 cups water; this makes the equivalent of 1 can of cream soup. Combine with other casserole ingredients.

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    I made this tonight Smile

    Moroccan-Spiced Tomato Chicken with Almonds

    4 boneless, skinless chicken thighs (can also use chicken breasts, just cut into half or so)
    1 cup tomato salsa (Newman's Own recommended) (I used regular ol' Tostito salsa)
    2 tablespoons dried currants
    4 teaspoons honey
    ¼ teaspoon ground cumin
    ¼ teaspoon ground cinnamon
    2 tablespoons slivered almonds, optional
    1 cup whole-wheat couscous (I just used white rice, I think my sister uses brown rice)

    Spray the inside of the slow cooker with nonstick cooking spray. Place chicken inside. Combine salsa, currants, honey, cumin and cinnamon, and pour over chicken. Cover and cook on low for 2 to 2½ hours, until the chicken is cooked. (I cooked mine on high for 3 hours... I didn't have boneless thighs though so that may have made a difference)

    Toast slivered almonds in dry skillet on stove-top until brown and fragrant. Cook couscous according to package directions. Serve chicken over couscous and top with toasted almonds.

    **I got this one from my sister who got it somewhere online... dh really liked it... I thought it was pretty good too, a slightly different flavour than I'm used to, but good... though Culin was not impressed with the almonds on top LOL I'm not a fan of currants (or anything raisin-ish) so I did pick them out LOL I doubled everything (except the currants for the aforementioned reason) and we've got leftovers for tomorrow.**

    followtherabbit's picture
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    We just ate this and it was GREAT.

    Rice with Lentils
    1/2 cup jasmine rice
    1/2 cup lentils
    1 1/2 cups vegetable broth (or any kind of broth)
    1/2 cup soy sauce/water or Bragg's amino acids/water mix - Use just 1/2 cup straight soy or Braggs amino acids if you like it salty

    Rinse the rice and lentils until water runs clear. Put everything into your rice cooker. I chopped up some celery and threw that in as well. I think an onion and/or a leek would have been awesome.

    GarlicBreath's picture
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    Chicken in a Pot
    2-3 lb chicken
    1 onion, chopped
    3 celery ribs, chopped
    2 carrots, peeled and chopped
    3 small potatoes, peeled and chopped
    (my addition: 4 cloves of garlic and 2 T parsley)
    1 c chicken broth or chicken boullion
    salt and pepper

    Chop veggies and put them in the bottom of the pot. (I added salt and pepper here, even though the recipe didn't call for it) Put the chicken over the veggies, making sure that it doesn't touch the bottom. Add chicken broth. Put salt and pepper on top of the chicken.

    Cook 8-10 hours on high.

    ShermanElroy's picture
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    I'm too lazy to type this out so I'm posting the link. Looks yummy!

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    Greek Spaghetti Squash

    1 medium spaghetti squash
    1 boneless skinless chicken breast half, cut into 1/2-inch pieces (3-4)
    1/2 cup chopped onion
    1/2 cup chopped sweet red pepper (1-2 peppers)
    2 garlic cloves, minced (4)
    1/4 tsp dried oregano (1 tsp)
    1/4 tsp dried basil (1 tsp)
    1/8 tsp salt
    1/8 tsp pepper
    1 tbsp olive oil
    1 cup fresh baby spinach (2 cups)
    1/2 cup marinated artichoke hearts, drained (I only had 2 small jars, so probably ended up with a little less than 1 cup)
    1/3 cup chopped pitted Greek olives (2/3 cup)
    2 tbsp crumbled feta cheese (I just crumbled up a chunk of it LOL)

    Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender. It stunk! LOL I did it about 25 minutes or so, normally I'd use the oven but I was short on time today

    Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt, pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes, and olives; cook until spinach is wilted.

    When squash is cooled enough to handle, use a fork to separate the strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. I didn't measure the squash, just put however much I figured each would eat

    **This was YUMMMMMMY! Came from the Taste of Home website. Recipe is for 2 servings, so my measurements are in the brackets, mostly just eyeballed doubling everything though**

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    This was on the back of a soup can label I had...

    Thai Mango Chicken

    1 can (1 1/4 cup) chicken broth
    2 tbsp cornstarch
    1 lb boneless skinless chicken breast, cut into strips
    1 tbsp oil
    1 1/2 cup each cubed red pepper and broccoli florets (I did about 2 cups or so of the broccoli)
    1 cup cubed fresh mango
    1/3 cup coconut milk
    1/4 cup hoisin sauce
    2 tbsp peanut butter
    1 tbsp Thai green curry paste (I only had red curry paste so I used that... and if green curry paste is anywhere near as spicy as the red, I very STRONGLY recommend NOT using 1 tbsp!! Maybe 1/2 tbsp... or maybe even less!)

    Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Add chicken and cook until browned on all sides. Set chicken aside. Add pepper and broccoli and stir fry until tender-crisp. Reduce heat to medium.

    Add mango to skillet. Mix together broth, cornstarch, coconut milk, hoisin sauce, peanut butter, and curry paste to skillet. Heat to a boil, stirring often. Return chicken to skillet. Reduce heat to low.

    Simmer covered, until chicken is cooked through – about 10 minutes. Serve over rice or noodles.

    ShermanElroy's picture
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    I got this from the Food Network website, its a Paula Deen recipe. I haven't tried it yet but it sounds really good.

    Lemon Linguine


    * 1 (8-ounce) package linguine
    * 1/4 cup minced onion or shallot
    * 3 cloves garlic, crushed
    * 1 tablespoon butter, melted
    * 1 (8-ounce) carton sour cream
    * 4 tablespoons freshly grated Parmesan, divided
    * 1 tablespoon milk
    * 1 3/4 teaspoons lemon-pepper seasoning
    * 1/4 teaspoon salt
    * 1 tablespoon fresh lemon juice (about 1/2 medium lemon)
    * 1 whole lemon, zested
    * 2 tablespoons freshly chopped parsley leaves
    * 2 tablespoons freshly chopped chives


    Cook linguine according to package directions. Drain and keep warm.

    In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes.

    Remove from heat and pour over linguine. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.

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    From the Taste of Home website... I didn't tell dh anything other than I used a recipe for the sauce instead of jarred sauce... after 2 bites he told me "this is really good sauce, eh?"... then I told him it was lentils :mrgreen: Guess I'll be making it again... eh? Wink

    Hearty Lentil Spaghetti Sauce

    3/4 cup chopped onion
    2 garlic cloves, minced (I used 4 or 5... could use more)
    1 tbsp olive oil
    1 1/2 cups dried lentils, rinsed
    4 cups vegetable broth (I used beef broth)
    1/2 tsp pepper
    1/4 tsp cayenne pepper
    1 can (14 1/2 oz) Italian diced tomatoes (I used a whole 28 oz can)
    1 can (6 oz) tomato paste
    1 tsp white vinegar
    1 1/2 tsp dried basil
    1 1/2 tsp dried oregano

    I also chopped up a yellow pepper and shredded a carrot and added those to the sauce... as well as probably a couple teaspoonfuls (didn't measure, just shook) of Italian seasoning

    In a large saucepan, coated with cooking spray, cook onion and garlic in oil until tender. (I added the pepper and shredded carrot with the onion and garlic) Stir in the lentils, broth, pepper, and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender.

    Stir in tomatoes, tomato paste, vinegar, basil, and oregano (and the Italian seasoning I used). Return to a boil. Reduce heat; cover and simmer 40-45 minutes.

    **I use red lentils and they cooked a little faster, so I probably could've reduced the cooking times a bit**

    followtherabbit's picture
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    Kelly sent me this recipe from the Shoestring Chef. I just made it for lunch and it was pretty good. The only thing I would do differently is use fresh peppers and corn!

    Vegetarian Tex-Mex Pasta
    8 oz rotelle or wagon wheel pasta
    1 pkg frozen pepper stir fry, thawed
    1 jar salsa
    1 can corn kernels, drained
    1 can black beans, rinsed and drained
    1 1/2 cups shredded cheese

    Cook the pasta and set aside, reserving 1/2 cup of the pasta water. Cook peppers over medium-high heat until just browned. Add salsa, corn, beans, and reserved pasta water. Cook until bubbly (2-3 minutes). Stir in pasta and heat through. Remove from heat and stir in 1 cup cheese. Sprinkle remaining cheese over pasta. Serve with sour cream and cilantro to garnish.

    followtherabbit's picture
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    Cilantro and Lime Rice

    1 tbs olive oil
    1 cup long grain rice (rinsed until water runs clear)
    1 1/2 cups broth (I used vegetable it was great, recipe called for chicken?)
    2 tbs lime juice, freshly squeezed
    zest of one lime
    1/2 cup cilantro, chopped
    1 tsp salt

    Heat oil over medium high heat, add rice and allow to cook for 2 minutes. Add other ingredients and bring to boil. Cover and reduce heat to medium low or low, and cook until rice is done.

    This got rave reviews. It was excellent. You could probably mix some black beans in with the rice after it has been cooked.

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    Cuban Black Bean Patties

    2 cups rinsed drained canned black beans
    1 teaspoon minced garlic
    1/2 teaspoon ground cumin
    1/8 teaspoon salt
    1/2 teaspoon dried cilantro
    1 large egg white
    1/2 cup shredded monterey jack cheese or jalapeño jack cheese
    1/4 cup chopped red onion
    cayenne pepper, to taste (optional)
    1/3 cup cornmeal
    cooking spray

    Set aside 1/2 cup of the beans. Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.

    Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.

    Add bean puree to slightly mashed beans in a bowl, and stir until combined. Add cheese and onion, combine well.

    Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.

    Place cornmeal on a plate or in a shallow dish. Dredge each patty in cornmeal until thoroughly but thinly covered.

    Heat a non-stick pan over medium heat. Coat with cooking spray. Add patties and cook for approximately 4 minutes on each side or until browned. Carefully move onto plates with a spatula.

    Serve hot, with sour cream and rice.

    **I had to double the recipe for us... so for 4 cups of beans, I had to use about 2 1/2 cans**

    followtherabbit's picture
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    I am soooo making those Marla! I haven't had these, but Pete made them before we were married and said they were the best patty he has ever had.

    Red Lentil Patties with Cilantro Sauce
    1 cup white basmati rice
    1/2 cup red lentils
    4 cups water
    1/2 teaspoon ground turmeric
    3/4 teaspoon salt
    2 tablespoons plus 4 teaspoons coconut oil, sesame oil, or ghee
    1 teaspoon whole cumin seeds
    2 cups finely diced onions
    1/4 teaspoon hot red pepper flakes
    1/4 cup arrowroot powder

    Cilantro Sauce
    2 tablespoons fresh lemon juice
    1/4 cup unsweetened coconut milk, stirred before measuring
    1 jalapeño chile, stemmed & seeded
    1 garlic clove
    One 1-inch piece fresh ginger
    1/4 teaspoon salt
    1 cup roughly chopped fresh cilantro


    Wash the rice and lentils, and drain them. Place them in a medium saucepan and add the water, turmeric, and salt. Cover and bring to a boil. Then lower the heat and simmer for 10 minutes. Uncover the pan and simmer, without stirring, until the water is absorbed, 15 minutes.

    Meanwhile, warm the 2 tablespoons oil in a medium skillet over medium heat. Add the cumin seeds and sauté until fragrant, 1 minute. Add the onions and cook, stirring frequently, until well browned, about 12 minutes. Stir in the red pepper flakes and remove the skillet from the heat. Add the mixture to the cooked rice and lentils. Stir to combine. Taste, and add salt if necessary. Transfer the mixture to a bowl, and let it sit until cool enough to handle, about 20 minutes.

    Spread the arrowroot on a large plate. Form the lentil mixture into 8 patties. Dredge the patties in the arrowroot, and place them on a clean plate.

    Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add 4 patties and sauté until golden, about 2 minutes per side. Repeat with the remaining oil and patties. Serve warm, with sauce.

    Cilantro Sauce: Combine all the ingredients in a blender and blend until smooth. The sauce will keep, covered and refrigerated, for up to 3 days. The sauce will blend best if you put the liquid ingredients into the blender first. Makes 1 cup.

    GarlicBreath's picture
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    "followtherabbit" wrote:

    I am soooo making those Marla! I haven't had these, but Pete made them before we were married and said they were the best patty he has ever had.

    This sounds vaguely naughty.

    followtherabbit's picture
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    I totally thought the same thing. How many patty's have you had, right?

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    Sweet Potato Lentil Chili

    1 Tbsp (15 mL) extra-virgin olive oil
    1 3/4 cups (425 mL) onions, diced
    1 cup (250 mL) celery, diced
    2 to 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes
    3 large cloves garlic, minced
    1 tsp (5 mL) sea salt
    Ground black pepper to taste
    2 tsp (10 mL) chili powder
    1 tsp (5 mL) paprika
    1/2 tsp (2 mL) freshly grated nutmeg
    1/2 tsp (2 mL) cumin
    1/4 tsp (1 mL) cinnamon
    1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
    1 1/4 cups (310 mL) dry red lentils
    2 1/2 cups (625 mL) water
    1 - 28 oz (796 mL) can crushed tomatoes (I just used a can of diced)
    1 - 14 oz (398 mL) can black or kidney beans, rinsed
    1 bay leaf
    3 Tbsp (45 mL) freshly squeezed lime juice
    Lime wedges (for serving)

    (I also chopped up a bell pepper and added that in with the first bunch of ingredients too)

    In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally.

    Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

    ShermanElroy's picture
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    Slow Cooker Lentil Rice Soup


    * 2 cups dry lentils
    * 2 cups uncooked long grain brown rice
    * 1 cup chopped carrots
    * 1/2 cup chopped celery
    * 1/2 onion, chopped
    * 8 cups water
    * 1 cup vegetable broth
    * 1 teaspoon garlic powder
    * 1/2 teaspoon ground black pepper
    * 1 tablespoon salt
    * 1 cup sliced fresh mushrooms


    1. Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
    2. Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.

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    Orange Blueberry Scones

    1 3/4 cup flour
    1/2 cup white sugar
    1/4 cup yellow cornmeal
    1 1/2 tsp baking powder
    1/2 tsp salt
    2 tbsp cold butter, cut into small pieces
    2 1/2 tsp grated orange zest
    2/3 cup buttermilk
    1 egg white, lightly beaten
    1 cup blueberries
    1/2 cup confectioners' sugar

    Preheat oven to 425 F. Line jellyroll pan with foil; coat with cooking spray.

    Combine flour, sugar, cornmeal, baking powder, and salt. With pastry blender or two knives, cut in butter and 2 tsp zest until well combined. Stir in buttermilk and egg white until soft dough forms. Gently stir in blueberries.

    With moist hands, transfer dough to lightly floured surface; shape into 8" round. Cut into 8 wedges; place 2" apart on pan. Bake 10-12 minutes or until golden brown. Cool on pan 5 minutes. Transfer to rack; cool completely.

    In small bowl, stir confectioners' sugar with remaining 1/2 tsp zest and 1-2 tbsp water until smooth. Drizzle over scones.

    Found this recipe in a magazine. I used cranberries in place of the blueberries and orange juice (just squeezed it out of the orange I zested) instead of the water in the icing. They're very moist and very YUMMY!

    followtherabbit's picture
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    This recipe is good at incorporating greens into pasta! I used beet greens, but you could use spinach, mustard greens, anything really!

    1 pound beet greens (2 large or 3 small bunches)
    1 to 2 tablespoons extra virgin olive oil, to taste
    2 garlic cloves, minced
    1/4 teaspoon dried red pepper flakes (optional)
    Freshly ground pepper

    1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

    2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve by itself, or toss with pasta.

    followtherabbit's picture
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    Avocado Feta Salsa

    * 2 plum tomatoes, chopped
    * 1 ripe avocado - peeled, pitted and chopped
    * 1/4 cup finely chopped red onion
    * 1 clove garlic, minced
    * 1 tablespoon snipped fresh parsley
    * 1 tablespoon chopped fresh oregano
    * 1 tablespoon olive oil
    * 1 tablespoon red or white wine vinegar
    * 4 ounces crumbled feta cheese


    1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

    I served this over a bed of salad. It was fantastic, and I am not a huge fan of feta.

    followtherabbit's picture
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    Chard/Kale and Pinto Bean Quesadilla

    2 cups pinto beans, cooked
    1/2 onion, diced
    2 cloves of garlic, minced
    2 tomatoes, chopped
    1/2 cup fresh cilantro, chopped fine
    6 cups fresh chard, chopped
    1 tbsp canola oil
    black pepper

    Heat canola oil in a medium skillet. Add onions and garlic and cook for about 3 minutes. Add the tomatoes, cilantro, beans and seasonings and cook for an additional 5 minutes. Add the chard and stir frequently until chard is wilted.

    Simmer on low for about a half an hour. The beans, veggies, and seasonings will create their own tasty sauce.

    This is a good way to sneak greens into your kids! I just made this for lunch and Henry destroyed his. I think I like this more than lentil tacos. :eek:

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    Hope you don't mind Lisa... copied/pasting your BBQ sauce recipe here Smile

    "lisamush1" wrote:

    It's so simple, but seriously DH and I think it's the best BBQ sauce we've ever had!

    1 cup ketchup
    2/3 cup brown sugar
    1/2 tsp nutmeg
    2 tsp prepared yellow mustard
    splash of vinegar

    Mix all together. Grill chicken most of the way 1st and baste with BBQ sauce about 10? min per side at the end.

    No idea how DH grills the chicken- I'll ask as I know nothing about grilling Smile

    (oh- and we only do drumsticks or thighs as that's what we prefer. I usually don';t like chicken breast except on the rare occasion that it's very moist and tender, and I don't know how to make it like that- mine is always dry and yucky- so I never use them.)


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