6 firm yellow bananas
4 T butter
8 oz. cream cheese
4 T brown sugar
1 t. nutmeg (or more, to taste
Preheat the oven to 350 F. Skin the bananas and halve them lengthwise. In an oven dish dabbed with butter, arrange the halved bananas. In a separate bowl, mix the cheese, sugar and nutmeg, dividing it into two portions. Coat the bananas in the dish with half of the cream cheese mix. Place a second player of bananas on top of the first and coat them with the remaining mix. Bake uncovered for 20 minutes. Serves 6.
Wednesday, March 18, 2009
Eggplant Casserole
2 onions peeled & chopped
2 cloves garlic, chopped
5 T olive oil
2 large tomatoes chopped
1 cup fresh basil, finely chopped
1/2 cup parsley, finely chopped
1/2 t. cumin
2 T tarragon, dry
2 cubes vegetable bouillon
dash of black pepper
soy sauce to taste
1/2 cup whole wheat flour
3 eggs, separated & beaten
2 eggplants, peeled & sliced into rounds ( I wonder if two eggplants would be too many??)
1/2 cup cheddar cheese, grated or cottage cheese
Preheat oven to 350F
To prepare:
Lightly oil a baking dish and set aside. Place peeled, sliced eggplant on paper towels to drain excess moisture and set aside.
To prepare the sauce:
Saute the onions and garlic in a small amount of olive oil until transparent, then add tomatoes, basil, parsley, celery, cumin, tarragon, vegetable bouillon, pepper, and soy sauce. Cook until the mixture thickens and then add the sesame seeds. Cover and let stand at least 30 minutes.
To perpare the batter:
Place flour in a bowl. Beat egg whites until stiff; beat egg yolks until foamy. Fold yolks gently int the beaten egg whites. Dip eggplant pieces into the egg mixture and then dredge in the flower. Fry lightly inolive oil, turning when brown.
To cook:
Layer fried eggplant rounds with the cooked vegetable sauce and grated cheese in a square baking dish. Bake uncovered until the cheese melts. Serves 4-6
2 cloves garlic, chopped
5 T olive oil
2 large tomatoes chopped
1 cup fresh basil, finely chopped
1/2 cup parsley, finely chopped
1/2 t. cumin
2 T tarragon, dry
2 cubes vegetable bouillon
dash of black pepper
soy sauce to taste
1/2 cup whole wheat flour
3 eggs, separated & beaten
2 eggplants, peeled & sliced into rounds ( I wonder if two eggplants would be too many??)
1/2 cup cheddar cheese, grated or cottage cheese
Preheat oven to 350F
To prepare:
Lightly oil a baking dish and set aside. Place peeled, sliced eggplant on paper towels to drain excess moisture and set aside.
To prepare the sauce:
Saute the onions and garlic in a small amount of olive oil until transparent, then add tomatoes, basil, parsley, celery, cumin, tarragon, vegetable bouillon, pepper, and soy sauce. Cook until the mixture thickens and then add the sesame seeds. Cover and let stand at least 30 minutes.
To perpare the batter:
Place flour in a bowl. Beat egg whites until stiff; beat egg yolks until foamy. Fold yolks gently int the beaten egg whites. Dip eggplant pieces into the egg mixture and then dredge in the flower. Fry lightly inolive oil, turning when brown.
To cook:
Layer fried eggplant rounds with the cooked vegetable sauce and grated cheese in a square baking dish. Bake uncovered until the cheese melts. Serves 4-6
Brown Rice with Lentils, Chick-peas & Mexican Sauce
1 cup rice
2 T olive oil
2 cups water
1/2 cup parsley, chopped
1/2 cup onion, chopped
2 cloves garlic, chopped
3/4 cup chick-peas, cooked
3/4 cup lentils, cooked
soy sauce to taste
Brown the rice in oil over a low flame and set aside. In a blender, combine 1 cup water, the parsley, onion, and garlic and liquify. Add the contents of the blender and one cup water to the browned rice and cook covered for 3o minutes. After 30 minutes add the cooked chick-peass and lentils and cook 15 minutes more. Season with soy sauce. Serves 4.
Mexican Sauce (see below) can be used on this dish.
2 T olive oil
2 cups water
1/2 cup parsley, chopped
1/2 cup onion, chopped
2 cloves garlic, chopped
3/4 cup chick-peas, cooked
3/4 cup lentils, cooked
soy sauce to taste
Brown the rice in oil over a low flame and set aside. In a blender, combine 1 cup water, the parsley, onion, and garlic and liquify. Add the contents of the blender and one cup water to the browned rice and cook covered for 3o minutes. After 30 minutes add the cooked chick-peass and lentils and cook 15 minutes more. Season with soy sauce. Serves 4.
Mexican Sauce (see below) can be used on this dish.
Mexican Sauce for Lentil, Chick-pea Rice
2 cups fresh tomatoes, chopped
1/2 cup green onion chopped
1/4 cup cilantro, chopped
3/4 cup lemon juice
soy sauce to taste
Mix all ingredients, adding the lemon juice and soy sauce last. Place on top of the Brown Rice with Lentils, Chick-peas and Mexican Sauce dish and serve.
1/2 cup green onion chopped
1/4 cup cilantro, chopped
3/4 cup lemon juice
soy sauce to taste
Mix all ingredients, adding the lemon juice and soy sauce last. Place on top of the Brown Rice with Lentils, Chick-peas and Mexican Sauce dish and serve.
White Rice with Corn & Sesame Seeds
1 cup rice
1/2 cup sesame seeds
2 T olive oil
2 cloves garlic, chopped
1/2 cup onion, chopped
1 1/2 cups skim milk
soy sauce to taste
1 cup corn, frozen
1 cup water
Gently brown the rice and sesame seeds in the oil and set aside. In a blender liquify the garlic, onion, milk and soy sauce. Add the corn, the contents of the blender and the water to the browned rice and sesame seeds and cook 40 minutes covered. Let stand for 5 minutes before serving. Serves 4.
1/2 cup sesame seeds
2 T olive oil
2 cloves garlic, chopped
1/2 cup onion, chopped
1 1/2 cups skim milk
soy sauce to taste
1 cup corn, frozen
1 cup water
Gently brown the rice and sesame seeds in the oil and set aside. In a blender liquify the garlic, onion, milk and soy sauce. Add the corn, the contents of the blender and the water to the browned rice and sesame seeds and cook 40 minutes covered. Let stand for 5 minutes before serving. Serves 4.
Nut Loaf with Creamy Cheese Sauce
1 onion, chopped
4 cloves garlic, chopped
3 stalks celery, chopped
1 lb swiss chard or spinach, chopped
1/2 cup fresh basil, chopped
2 T fresh sage, chopped
5 T sunflower oil
2 cups cooked lentils (or other cooked beans)
1 cup rolled oats (or other cooked grain)
2 eggs, well-beaten
1/2 cup pecans, chopped
1/2 cup sesame seed
1 cup grated muenster, jack or chihuahua cheese (optional)
1/2 parsley, chopped
soy sauce & pepper to taste
plus any left-over cooked vegetables which can be left in small chunks such as potatoes, squash, or carrots
CREAMY CHEESE SAUCE
3 T whole wheat flour
3 T butter
1 cup milk
1/4 cup manchego or cheddar cheese, grated
dash of salt and pepper
Preheat over to 375 F
To prepare:
Saute onion, garlic, celery, chard or spinach, sage and basil in 2T oil until clear and bright green. Mix with lentils, other vegetables, oats (or grans), well-beaten eggs, pecans, sesame seeds and cheese. Add vetable broth if too dry. (The mixture should have the consistency of a thick cake batter, and moister than a stuffing.) Mix very thoroughly, season with soy sauce, pepper and chopped parsley.
To Bake:
Pour into a greased 11x14 inch casserole dish and bake for 45 minutes to an hour, until brown and crispy on top.
To prepare the sauce:
Add the milk, stirring to avoid producing lumps, then add the cheese, pepper and salt. Cook until it begins to boil.
To serve:
Ladle the sauce over squares of nut loaf and serve. Serves 6.
4 cloves garlic, chopped
3 stalks celery, chopped
1 lb swiss chard or spinach, chopped
1/2 cup fresh basil, chopped
2 T fresh sage, chopped
5 T sunflower oil
2 cups cooked lentils (or other cooked beans)
1 cup rolled oats (or other cooked grain)
2 eggs, well-beaten
1/2 cup pecans, chopped
1/2 cup sesame seed
1 cup grated muenster, jack or chihuahua cheese (optional)
1/2 parsley, chopped
soy sauce & pepper to taste
plus any left-over cooked vegetables which can be left in small chunks such as potatoes, squash, or carrots
CREAMY CHEESE SAUCE
3 T whole wheat flour
3 T butter
1 cup milk
1/4 cup manchego or cheddar cheese, grated
dash of salt and pepper
Preheat over to 375 F
To prepare:
Saute onion, garlic, celery, chard or spinach, sage and basil in 2T oil until clear and bright green. Mix with lentils, other vegetables, oats (or grans), well-beaten eggs, pecans, sesame seeds and cheese. Add vetable broth if too dry. (The mixture should have the consistency of a thick cake batter, and moister than a stuffing.) Mix very thoroughly, season with soy sauce, pepper and chopped parsley.
To Bake:
Pour into a greased 11x14 inch casserole dish and bake for 45 minutes to an hour, until brown and crispy on top.
To prepare the sauce:
Add the milk, stirring to avoid producing lumps, then add the cheese, pepper and salt. Cook until it begins to boil.
To serve:
Ladle the sauce over squares of nut loaf and serve. Serves 6.
Rio's Granola
2 lbs. rolled oats (not the quick-cooking or instant variety)
3//4 cup pecans, chopped or broken
3/4 cup pumpkin seeds, whole
3/4 cup hulled sesame seeds, toasted or raw
1/2 cup powdered low fat milk
2 T sesame oil
1/4 cup honey
Combine the first 4 ingredients in a large bowl and mix. Add the powdered milk and mix again. Then add the oil and honey and mix thoroughly, using your hands to turn the mixture over and over. Place into baking pans and bake in a slow (250F) oven for 45 minutes to an hour until it is golden brown. Stir every 10 - 15 minutes. Let cool completely before storing in an air-tight container. Note: if you add wheat germ, the granola must be refrigerated.
Additional ingredients: Powdered soy milk or flakes, peanuts, wheat germ, oat, rye, wheat or soy flakes, soy nuts, raisins, currants or other dried fruits, almounds or other nuts. Note: if you add soy flakes, be sure to include them at the very end of baking as they tend to burn.
3//4 cup pecans, chopped or broken
3/4 cup pumpkin seeds, whole
3/4 cup hulled sesame seeds, toasted or raw
1/2 cup powdered low fat milk
2 T sesame oil
1/4 cup honey
Combine the first 4 ingredients in a large bowl and mix. Add the powdered milk and mix again. Then add the oil and honey and mix thoroughly, using your hands to turn the mixture over and over. Place into baking pans and bake in a slow (250F) oven for 45 minutes to an hour until it is golden brown. Stir every 10 - 15 minutes. Let cool completely before storing in an air-tight container. Note: if you add wheat germ, the granola must be refrigerated.
Additional ingredients: Powdered soy milk or flakes, peanuts, wheat germ, oat, rye, wheat or soy flakes, soy nuts, raisins, currants or other dried fruits, almounds or other nuts. Note: if you add soy flakes, be sure to include them at the very end of baking as they tend to burn.
Subscribe to:
Posts (Atom)