Here are some of my favorite recipes.
INDIAN-STYLE CHICKPEA CASSEROLE
1 tbsp. Veg. Oil / water
½ - 1 cup chopped onion
2 cloves garlic, finely chopped
1 bay leaf
1 cup cooked brown / white rice
1 cup canned cream-style corn
1 16oz can chickpeas, rinsed and drained
2 tsp. Curry powder
½ tsp. Tumeric
½ tsp. Ground cumin
¼ cup water
Preheat oven to 375 degrees. Lightly oil a 1 ½ quart baking dish.
Heat the oil / water in a large frying pan over medium heat. Cook the onions, garlic, and bay leaf, stirring frequently until the onions are tender. About 5 minutes. Remove the pan form the heat and discard the bay leaf. Add the remaining ingredients and mix well.
Spoon the chickpea mixture into the prepared baking dish. Bake covered for 30 minutes or until sauce bubbles.
(I usually serve this with vegetables and either some spiced potatoes or a potato / lentil dish that also has curry in it.)
Serves 6
INDIAN LENTIL VEGETARIAN SOUP / STEW
3 tbsp oil
2 med. Onions
Fry above items,
Add…
2 cloves garlic
1 tbsp. Corriander
½ tsp. Tumeric
¼ tsp pepper
1 cup red lentils (rinsed and sorted)
1 can plum tomatoes
1 ½ cup chopped potatoes
1 cup carrots
2 tsp. Salt & pepper
Cook lentils in 4 – 6 cups of water until cooked. (about 7 – 10 mins) Add to lentils, all of the ingredients EXCEPT the last 4. Cook for 15 mins. Add rest & cook until tender.
EGGPLANT ROLLS
Filling:
1 ½ cup ricotta cheese
1 cup fresh basil
1 cup fresh parsley
½ cup fresh spinach
1 tbsp. Toasted pine nuts
1 tbsp. Parmesan cheese
2 cloves garlic
pepper
1 eggplant, cut lenghtwise into ¼” slices
2 cups marinara / tomato sauce
½ cup shredded mozerella cheese
Filling: In food processor, puree filling ingredients. Transfer to bowl and refrigerate until ready to use.
If desired, salt eggplant slices & let sit for 30 mins. Rinse, drain & blot dry.
Lightly spray nonstick baking sheet. Broil eggplant 2-3 inches from heat until softened. (3-5 mins)
Preheat oven to 375. Spread about ½ marinara sauce on 9x12 baking dish. Place 1 – 2 tbsp. Ricotta filling in center of each eggplant slice, roll. Arrange rolls in baking dish, seam-side down. Top rolls w/ remaing sauce; sprinkle with moz cheese. Bake until eggplant is tender and heated. Approx. 25-30 mins.
BROCCOLI W/ SPICY SESAME OIL
1 bunch broccoli
1 ½ tbsp. Sesame oil
2 large garlic cloves
1/8 tsp. Crushed red pepper
2 tsp. Soy sauce
1 tsp lemon juice
Bring large pot of salted water to a boil. Cut broccoli into chunks. Add broccoli to water and blanch for about a minute. Drain.
In large skillet, warm sesame oil, garlic, & red pepper over low heat for 3 mins. Stir in soy sauce & lemon juice. Add broccoli and toss to coat.
CREAMY ARTICHOKE SAUCE FOR PASTA
2 6oz. Jars marinated artichoke hearts
1 tbsp. Butter
1 cup SLICED onions
2 tsp. Dried basil
½ cup sour cream
½ cup ricotta cheese
cayenne pepper to taste
salt & pepper to taste
Cooked pasta (fusilli is a good choice)
Drain artichoke liquid into skillet. Slice artichoke hearts into bite-sized pieces & reserve. Add butter to liquid and heat at med. – high heat. Add onions & saute until soft. Add artichokes and basil and cook for 5 mins. Reduce heat, add sour cream, ricotta, cayenne, salt & pepper. Stir until heated through. DON’T BOIL. Toss with pasta & sprinkle with parmesan cheese.
VEGETARIAN LASAGNA
3 tbsp. olive oil
2 cloves garlic, minced
1 onion, minced
1 gr. pepper. chopped
2 cups shredded carrot
2 cups chopped mushrooms
2 cups shredded zucchini
2 tins of tomato sauce
1 can tomato paste
2 tsp oregano
salt & pepper
1 - 500 grm. Ricotta cheese
3 eggs
1/2 cup parmesan cheese
1/2 lb. mozerella cheese
Saute garlic, onion & green pepper in 1 tbsp. oil then remove. Then saute carrots in oil & remove. Then zucchini & then mushrooms. Put together with tomato sauce and herbs. Simmer 30 mins. Mix in seperate bowl ricotta, eggs & parmesan and set aside. Cook noodles and rinse. (i use the Oven Ready kind that you don't have to cook) Layer 1/2 sauce, noodles, cheese mixture, noodles & remaining sauce. Bake at 350 degrees for 1 hr. Sprinkle with moz. cheese and bake unkovered until melted.
ATHENIAN ARTICHOKE DIP
1 can (14 oz) artichoke harts in water, drained and chopped
4 oz feta cheese, chopped
¼ cup red or green bell pepper, chopped
1 garlic clove, pressed
1 cup mayonnaise
3 green onions with tops, thinly sliced
¾ tsp dried oregano leaves
¼ cup sliced almonds (optional)
Pre-heat oven to 350 F. Mix chopped artichoke harts, feta cheese, bell pepper, pressed garlic clove, mayo, sliced onions and oregano. Spoon into baking dish and top with almonds. Bake for 25-30 minutes. Serve with Baked Pita Chips (see below).
BAKED PITA CHIPS
5 whole-wheat pita bread rounds
Preheat oven to 400 F. Cut each pita bread round in half horizontally. Cut each half into eight triangles. Arrange triangles in single layer on baking sheet. Bake 8 to 10 minutes or until lightly browned and crisp.
Makes about 80 chips.