2 tablespoons oil
2 cloves
1 piece cinnamon stick
3 cardamom pods
1 dash turmeric powder
2 tablespoons ground fenugreek
1 onion
1 bell pepper
2 cups brown rice
6 cups water
2 teaspoons salt
1 cup split peas
Directions
1 Remove cardamom seeds from pods and saute spices in oil in large pot.
2 Add chopped onions and bell pepper; saute until onion is soft.
3 Add rice and cook for 5 minutes.
4 Add water and salt and boil; cook on low for 20 minutes.
5 Add split peas and cook for 35 minutes more.
Saturday, February 14, 2009
Oven Roasted Greek Potatoes
2 teaspoons lemon pepper
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1/8 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup white wine
1 cup water
2 tablespoons olive oil
2 tablespoons Italian salad dressing
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon lemon zest
6 medium potatoes, peeled and quartered
DIRECTIONS
In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1/8 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup white wine
1 cup water
2 tablespoons olive oil
2 tablespoons Italian salad dressing
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon lemon zest
6 medium potatoes, peeled and quartered
DIRECTIONS
In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
Greek Vegetables
1 clove garlic, minced
1 teaspoon dried oregano
salt and ground black pepper to taste
6 tablespoons extra-virgin olive oil
8 red potatoes, cut into quarters
10 crimini mushrooms, quartered
1 large zucchini cut in half lengthwise, then cut into 1-inch moons
DIRECTIONS
Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
1 teaspoon dried oregano
salt and ground black pepper to taste
6 tablespoons extra-virgin olive oil
8 red potatoes, cut into quarters
10 crimini mushrooms, quartered
1 large zucchini cut in half lengthwise, then cut into 1-inch moons
DIRECTIONS
Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Penne Pasta with Peppers
1 pound whole wheat penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
Penne Pasta with Spinach and Bacon
1 (12 ounce) package whole wheat penne pasta
2 tablespoons olive oil, divided
6 slices turkey bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture
2 tablespoons olive oil, divided
6 slices turkey bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture
Chicken with Garlic, Basil, and Parsley
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Garlic Orzo Chicken
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Ethiopian Vegetable Bowl
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1 teaspoon ground cloves
1 teaspoon fenugreek seeds
1 head garlic, minced
1 teaspoon salt
2 large onions, chopped
4 large carrots, cubed
4 large potatoes, cubed
1/4 head cabbage, chopped
2 cups tomato puree
2 cups water
salt and pepper to taste
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Stir in the ginger, turmeric, black pepper, cloves, fenugreek, garlic, and one teaspoon salt. Continue to stir until the spices and garlic are well coated in oil, about 30 seconds. Stir in the onions; cook, stirring, until translucent, about 5 minutes. Add the carrots, potatoes, and cabbage; cook, stirring frequently, until the vegetables begin to soften, about 3 minutes.
Stir in the tomato puree and the water. Continue to cook over very low heat, until vegetables are soft and the tomato sauce thickens, about 30 to 40 minutes. Taste for seasoning and add additional salt and pepper, if needed.
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1 teaspoon ground cloves
1 teaspoon fenugreek seeds
1 head garlic, minced
1 teaspoon salt
2 large onions, chopped
4 large carrots, cubed
4 large potatoes, cubed
1/4 head cabbage, chopped
2 cups tomato puree
2 cups water
salt and pepper to taste
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Stir in the ginger, turmeric, black pepper, cloves, fenugreek, garlic, and one teaspoon salt. Continue to stir until the spices and garlic are well coated in oil, about 30 seconds. Stir in the onions; cook, stirring, until translucent, about 5 minutes. Add the carrots, potatoes, and cabbage; cook, stirring frequently, until the vegetables begin to soften, about 3 minutes.
Stir in the tomato puree and the water. Continue to cook over very low heat, until vegetables are soft and the tomato sauce thickens, about 30 to 40 minutes. Taste for seasoning and add additional salt and pepper, if needed.
Mung Dhal
1 cup mung
2 1/2 cups water
Bring water and mung beans to a boil and simmer for at least 45 minutes until a soupy consistency.
1/2 teaspoon brown mustard seeds
1 clove crushed garlic
1/2 teaspoon salt (optional)
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne (optional)
Spray nonstick pan lightly with Pam. Heat to med, or med-hi, add
mustard seeds and cover with a lid. The mustard seeds should pop like
popcorn when heated. If you turn it up too hi or leave it on too long,
you will burn the mustard seeds, so be careful.
When mung beans are very soft and like thick soup, add rest of
ingredients. Serve with or over rice.
2 1/2 cups water
Bring water and mung beans to a boil and simmer for at least 45 minutes until a soupy consistency.
1/2 teaspoon brown mustard seeds
1 clove crushed garlic
1/2 teaspoon salt (optional)
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne (optional)
Spray nonstick pan lightly with Pam. Heat to med, or med-hi, add
mustard seeds and cover with a lid. The mustard seeds should pop like
popcorn when heated. If you turn it up too hi or leave it on too long,
you will burn the mustard seeds, so be careful.
When mung beans are very soft and like thick soup, add rest of
ingredients. Serve with or over rice.
Tuesday, February 10, 2009
Barley and Brown Rice - Crockpot Recipe
Ingredients:
1 cup Brown rice
1 cup Barley
6 Carrots, chunked
1 Onion, chopped
1/2 pound Mushrooms, chopped
1 dash garlic spice blend
8 cups Water
Directions:
Combine all ingredients in crockpot. Cover; cook on low.
1 cup Brown rice
1 cup Barley
6 Carrots, chunked
1 Onion, chopped
1/2 pound Mushrooms, chopped
1 dash garlic spice blend
8 cups Water
Directions:
Combine all ingredients in crockpot. Cover; cook on low.
Friday, February 6, 2009
Sausage Lentil Soup (Carraba's Copy Cat Recipe)
2 tablespoons olive oil
1 cup onion, chopped
3/4 cup carrot, grated
1 garlic clove, minced
1 lb Italian sausage, spicy hot and in bulk
1/2 cup ham, diced
7 cups water
5 cups chicken broth
1 lb lentils, rinsed and picked over
1 tomato, diced
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
Directions
1 Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
2 Add ham and cook for an additional minute.
3 Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.
1 cup onion, chopped
3/4 cup carrot, grated
1 garlic clove, minced
1 lb Italian sausage, spicy hot and in bulk
1/2 cup ham, diced
7 cups water
5 cups chicken broth
1 lb lentils, rinsed and picked over
1 tomato, diced
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
Directions
1 Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
2 Add ham and cook for an additional minute.
3 Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.
Sausage Lentil Soup (Carraba's Copy Cat Recipe)
2 tablespoons olive oil
1 cup onion, chopped
3/4 cup carrot, grated
1 garlic clove, minced
1 lb Italian sausage, spicy hot and in bulk
1/2 cup ham, diced
7 cups water
5 cups chicken broth
1 lb lentils, rinsed and picked over
1 tomato, diced
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
Directions
1 Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
2 Add ham and cook for an additional minute.
3 Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.
1 cup onion, chopped
3/4 cup carrot, grated
1 garlic clove, minced
1 lb Italian sausage, spicy hot and in bulk
1/2 cup ham, diced
7 cups water
5 cups chicken broth
1 lb lentils, rinsed and picked over
1 tomato, diced
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
Directions
1 Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
2 Add ham and cook for an additional minute.
3 Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.
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