Pad Thai
Master Sauce
1/2 C tamarind concentrate
1/2 C fish sauce
1/3 C brown sugar (or 1/2 C palm sugar)
Thai chili powder/cayenne to taste
8 oz. rice noodles/sticks
Shrimp (peeled and deveined), chopped extra-firm or pressed tofu, or sliced chicken breast (I used about 8 oz. of shrimp and 4 oz. of tofu)
1 - 2 eggs depending on how much egg you like
2 C of chopped Chinese garlic chives (or green part of green onions but use less)
2 C bean sprouts (mung bean sprouts not soy bean sprouts)
4 Tbsp ground peanuts (minced or grind in a food processor)
Vegetable oil
Optional:
2 Tbsp minced pickled/preserved/salted turnip
2 Tbsp minced dried shrimp or pounded until fluffly with a mortar and pestle A few cloves of minced or pressed garlic
Start by soaking your rice noodles in warm water if they're the dried kind. You'll only want to soak your noodles until they're pliable not completely soft. If you're using fresh noodles, give them a quick rinse and let them drain.I also like to soak my dried shrimp in hot water for a few minutes then rinse them off. Combine all the ingredients for the sauce and simmer until everything is dissolved. The fish sauce will smell sooooo bad (oh-my-goodness-feet-sauce-did-you-turn-on-the-vent bad) when it simmers but it tastes oh so good. Taste and adjust the seasoning of the sauce till you like it. I still haven't gotten it down quite right but the pad thai is still excellent. This will likely make enough sauce for plenty more portions of pad thai. You can keep it in your fridge or freezer (it doesn't freeze in the freezer).Begin by heating 2 tablespoons of oil in your skillet or wok. Add your tofu and pan fry until golden brown. Then add your shrimp or chicken and cook and stir fry for a bit. Then add a few spoonfuls of your sauce and take out of the wok just before it is cooked through and set aside.Drain your noodles before cooking. Add some more oil to your wok/skillet (2 tbsp to 1/4C) be generous since you don't want the noodles to stick. Add your noodles, turnip, shrimp, and garlic if using. Then add about 1/4 C (or 1/2 C of sauce if you're making the whole thing at once) and stir fry until the noodles are the edible. If the pan is getting too dry, add some water. Cook until the noodles are edible.Add your eggs in the middle of the wok or skillet and let it set a bit before tossing it with the noodles. Add your bean sprouts, garlic chives or green onions, and your protein. Keep on stir frying until the protein is fully cooked and warmed through. Sprinkle with ground peanuts before serving. Serve with slices of lime and more chili powder.
Pita BreadIngredients
2 cups flour
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1 1/4 cups hot water
1 to 1 1/2 cups flour
Method
Combine first 5 ingredients in a large bowl. Beat well about 1 minute. Then mix in the remaining flour, using just enough to make a soft, not sticky dough. Turn out on floured board and continue to knead for 5 minutes. Divide into 10 balls. Roll out each one to about 1/4 inch thick and 6 inches in diameter. Place on very lightly greased cookie sheet sprinkled with cornmeal. Let rise in warm place for 25 to 35 minutes. Bake at 450 for 4 min. and then turn over for 4 more minutes or until lightly brown. Wrap immediately in a dish towel for 3 or 4 minutes.
Macaroni & Cheese
You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.
Ingredients Serves 12
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
Directions Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Jamie Lehmond's Spicy Mediterranean Sausage Pasta
Serves 4 +
BBQ 4 Spicy Sausage In a frying pan,use canola oil to lube the pan and fry up Red, Yellow and Orange Peppers,Red Onion, can of sliced black olives,Pack of Cherry tomatoes, wholeZuchini,For flavor I add pesto, olive oil and black pepper and a pinch of chili peppers. Then cut up the sausage into "coins"add to veggies. While this is cooking boil up some pasta. I use Whole wheat linguini or spaghetti. Once it is cooked I drizzle some olive oil onto pasta and add a few scoops of Pesto into the pasta for more flavor.This is an all time favorite recipe becasue when ever I make it people absolutely love it and go for seconds.
Sourdough BreadRecipe: Makes 2 loaves
Ingredients
1 cup sourdough
starter1 cup warm water 105 F
1 cup all-purpose flour
1 envelop active dry yeast (1tsp)
1/4 cup warm water 105 F
1-1/2 teaspoon salt
1/4 cup vegetable oil
1 package sour cream sauce mix
2 to 3 cups all-purpose flour
1 egg
1 tablespoon water
Method
In a large bowl, combine sourdough starter, 1 cup of warm water and 1 cup of flour. Cover and let stand overnight. Sprinkle yeast over 1/4 cup of warm water. Set aside to soften 5 minute. Stir softened yeast mixture into overnight sourdough mixture. Stir in salt, oil and sour cream mix. Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth and elastic. Cut dough in half to make two loaves. Cover with plastic wrap and let rise 50 to 60 minutes or until doubled in size. In a small bowl, beat egg. Beat in 1 tablespoon water. Brush egg mixture over surface of loaf several times as dough rises. Preheat oven to 350F . Bake loaf 40 minutes or until golden brown. After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning. Remove from baking sheet, place on wire rack to cool.
Smoked Salmon PastaIngredients
8 ounces spaghetti (or other) pasta
Salt
1/4 cup pine nuts
2 Tbsp olive oil
1/3 cup chopped shallots (can substitute onions)
2 cloves garlic, minced
1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
1/4 cup cream
1 Tbsp lemon juice
2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
2 Tbsp chopped fresh parsley or dill
4 ounces smoked salmon, cut into bite sized pieces
Fresh ground black pepper
Method
1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.
Serves 2 to 3.
Kristy Mannweiler's Carmen's Caper(The recipe isn't precise.. so there's lots of room for experimentation.)I package of lean ground beef (I've also used ground turkey, and veggie ground round)1 medium onion1 or 2 cans of mushroom soupSome pasta (enough for about 3 servings) (any kind.. I like shells the best, but macaroni works, and so does spaghetti) 1 can diced tomatoes (the big can)Cheese! Lots of it! Mozza and cheddar mixed together is super good)Sliced mushrooms if you want 'em.Preheat your oven to 350 degrees.Fry up the meat of your choosing (whatever it is, make sure it's ground) along with the onions and mushrooms if you want them. While the meat is frying, boil your pasta. Try not to overcook it! Take a casserole dish (the deeper, the better) and once the meat mixture is done, put that in the bootom of the dish. Put about 1/2 can of the mushroom soup on top of the meat. Add about 1/2 can tomatoes on top of that. Throw a bit o' cheese in there, because it's good. :) Put your freshly boiled pasta on top of all that, then spoon the rest of the soup and tomatoes on top. Throw plenty of cheese on top, throw it in the oven, uncovered for 30 minutes. I like to put it on broil for a couple of minutes right at the end. Take it out, let it sit for about 5 minutes, and then enjoy! The best part (other than eating it right then) is that leftovers the next day for lunch are just as good! :) So there ya go. That's my favorite recipe. You could add lots of other things too.. spinach is good in there, maybe lots of sauteed veggies.. :)
Naan Flat BreadIngredients
Maida 3 cups
1/2 teaspoon baking powder
1/2 cup yogurt (curd)
1/2 cup milk
1 tablespoon oil
2 tablespoons butter
1 egg
1/4 teaspoon sugar
salt to taste
1/4 cup sesame seeds
Method
Sieve maida and baking powder. Add salt, sugar, yogurt, oil and butter and mix well (crumble with fingers). Add egg and mix well. Add milk and water (if required) a little at a time and knead the dough until it turns very smooth. Cover it with a wet cloth and set aside for at least 2 hour. Divide into medium size balls of equal portions. Roll the ball with a few sesame seeds, apply some flour and roll into thick circular shape. Now place it in a preheated Tandoor or cook in a preheated oven (350 degrees) by placing it on a greased tray. Remove when it is light Golden brown on both sides. Cut it into two parts diagonally.
Three Bean Chili
Ingredients
3/4 cup each dried cannellini or red kidney beans, black beans and Anasazi beans, picked over and rinsed, soaked overnight, and drained, 4 cups water, 1 bay leaf, 1 1/2 teaspoons salt, 2 large green bell peppers, roasted and seeded, 2 large red or yellow bell peppers, roasted and seeded, 3 tablespoons olive oil or canola oil, 1 yellow onion, chopped, 4 cloves garlic, minced, 1 tablespoon chili powder, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 1/2 teaspoon red pepper flakes, 4 tomatoes, peeled and seeded, then diced, 1/3 cup chopped fresh cilantro (fresh coriander)6 tablespoons shredded queso asadero or Monterey Jack cheese, 2 green (spring) onions, including tender green tops, thinly sliced
Directions
In a large saucepan over high heat, combine the beans, water, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender but still firm, 60 to 70 minutes. Drain and discard the bay leaf.
When the beans are cooked, coarsely chop the roasted bell peppers and set aside. In a large saucepan, heat the oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Stir in the garlic, chili powder, oregano, cumin, red pepper flakes and the remaining 1 teaspoon salt. Cook until fragrant, 1 to 2 minutes. Add the bell peppers, cooked beans, tomatoes and cilantro and cook until the tomatoes are heated through, 5 to 6 minutes. Ladle the chili into individual bowls and sprinkle with the cheese and green onions.
Penne with Ricotta and AsparagusIngredients
Salt, 1 1/4 pound thick asparagus, woody ends trimmed, 1 lb penne pasta, 1 clove garlic, peeled and mashed, 15 oz ricotta cheese, 2 Tbsp olive oil, 2/3 cup freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper, Nutmeg
Method
1 Bring a large pot of water to a boil. (You will cook both the asparagus and the pasta in the same pot of water.) Add a couple teaspoons of salt. Have an ice bath ready. Add the asparagus and cook until tender but firm, about 4 minutes. Remove the asparagus with tongs and place in the ice bath to stop the cooking. Cut the asparagus into 1/8-inch diagonal slices, leaving the tips intact.
2 Bring the water back to a boil and add the penne pasta.
3 While the penne is cooking, rub the inside of a large serving bowl with the mashed garlic. Discard the garlic. Add the ricotta, olive oil, and 1/4 cup of the pasta cooking water. Mix together in the bowl. When the pasta is done, drain it, reserving some of the cooking water. Add the penne to the ricotta mixture. Fold in the asparagus and half of the Parmesan cheese. Season to taste with salt, pepper, and several dashes of nutmeg. Add some of the reserved pasta water if needed.
Serves 4-8, depending on whether or not this is the main course. Serve with remaining grated Parmesan cheese in a separate bowl for sprinkling.
Shrimp and Artichoke Pasta
Ingredients
1/2 pound linguine, fettuccine, spaghetti, or other pasta
2 Tbsp prepared
basil pesto2 Tbsp olive oil
1 clove garlic, finely minced
16 large shrimp, peeled, deveined
1 cup frozen peas
20 frozen artichoke heart quarters, thawed, cut in half lengthwise
1/3 cup thinly sliced green onion greens
1/3 cup minced fresh parsley
Salt and freshly ground black pepper to taste
Method
1 Heat to boiling a large pot with at least 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
2 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta. Toss the pasta with the pesto and keep it warm.
3 Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute. Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.
Season with salt and pepper. Serve immediately.
Serves 4.
Pizza Dough:Ingredients
3 1/2 cups bread flour
1 cup semolina
2 teaspoon salt
1/3 cup olive oil
2 cups ice water
2 teaspoon dried basil
1 teaspoon instant yeast
Method
In a large bowl mix all ingredients except the water. Now, before adding the water make sure it's very cold, so, add some ice. The water should read around 40F. ( be sure to remove ice before using ). Dump out onto a flat surface and knead for 8-10 minutes till smooth and elastic. Cut dough into 6 equal pieces. I like to weigh the pieces so they will all be equal in size. Line a cookie-sheet with parchment paper and spray with a little oil. Roll each piece of dough into a ball and place onto the parchment paper. Brush the tops of the dough with some olive oil. Now, cover with plastic wrap and place into the refrigerator overnight. The next morning remove the dough from the refrigerator about two hours before using. ( If you are not planning to using all the pizza dough that day you can place the unwanted dough into the freezer and do not have to let it sit out for two hours. Be sure to wrap each piece of dough into plastic wrap and place into a freezer bag and freeze. After, when you want to use the dough, just thaw in the refrigerator for one day before baking ). After the dough has been out for two hours, place your pizza stone into the oven about 35 minutes before baking to get good and hot, turn oven to 500F. Now, place parchment paper on the table. Sprinkle with cornmeal, place one ball of pizza dough on top. Using your fingers starting in the middle press dough to a 7 inch circle. Be sure to leave an edge on the pizza. Add whatever filling you want to the pizza. Place onto the hot pizza stone and bake for 10 min. or till done.
Leslie Klasen's Chicken Lasagna- a nice alternative to the ol' gold standard....Ingredients: -1 pkg of hollandaise sauce (find it in the spice area with the other sauce packages), buy whatever other ingreds that are needed to make the sauce.-2 boxes of quick bake lasagna noodles-bake or pan fry chicken breasts (4-5) chop them up-a bunch of asparagus, wash and chop -a container of cottage cheese, 2-3 minced garlics, 2-3 tbsp of oregano, a cup of chopped mushrooms, salt and pepper, and some onion (mix these together in a bowl)preheat oven to 350take deep dish dish and arrange in this order1) 1/2 hollandaise sauce at bottom of dish2) a layer of noodles3) chicken4) a layer of noodles5) layer of asparagus6) layer of noodles7) cottage cheese blend( with the mushrooms and such)8)you can put a layer of shredded mozza and then the remainder of the hollandaise saucecover with tinfoil and bake for 1 hour.enjoy!
Baked Beans1 can pork & beans
1 can lima beans (drained)
1 can kidney beans
1 tbsp worcestechire sauce
1 cup old grated cheese
1/2 cup brown sugar
1/3 cup ketchup
1lb bacon, fried & chopped
1 medium onion
dash tabasco
bake 45 min @ 350 uncovered
Dumplings
2 cups flour
4 tsp baking powder
1/2 tsp salt
2 tsp sugar
1/2 cup butter
2/3 cup milk
Quinoa Risotto with Arugula and Parmesan
1 tablespoon olive oil, 1/2 yellow onion, chopped1 garlic clove, minced1 cup quinoa, well rinsed, 2 1/4 cups vegetable stock or broth, 2 cups chopped, stemmed arugula (rocket)1 small carrot, peeled and finely shredded, 1/2 cup thinly sliced fresh shiitake mushrooms, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don't let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
Stir in the cheese and season with the salt and pepper. Serve immediately
Bulgur and Chickpeas with Preserved Lemon Vinaigrette1 cup vegetable stock
1 cup coarse-grind bulgur wheat
1 1/2 cups cooked chickpeas
1/2 red onion, chopped
2 tablespoons dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
2 tablespoons chopped pitted Nicoise olives
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh cilantro (fresh coriander)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 1/2 teaspoons minced preserved lemon or 1 tablespoon grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
Directions
In a small saucepan, bring the vegetable stock to a boil. Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.
Red Bean Chilaquiles1 cup dried kidney beans, picked over and rinsed, soaked overnight and drained
3 cups water
8 corn tortillas,
6 inches in diameter
10 plum (Roma) tomatoes, about 2 pounds total weight,
cored1 yellow onion, cut into 8 wedges
2 jalapenos
1/4 cup chopped fresh cilantro (fresh coriander)
1 teaspoon salt
3 tablespoons olive oil or canola oil
3 cloves garlic, minced
1/2 cup shredded queso asadero or Monterey Jack cheese
1 green (spring) onion, including tender green top, thinly sliced
Directions
In a large saucepan over high heat, combine the beans and water. Bring to a boil. Reduce the heat to low, cover the pan partially and simmer until tender, about 65 to 75 minutes. Drain.
While the beans are cooking, preheat the oven to 400 F. Stack the tortillas and cut them to form 48 wedges in all. Place on a baking sheet and bake until crisp, 4 to 5 minutes. Remove from the oven and set aside.
Heat the broiler (grill). Position the rack 4 inches from the heat source. On a baking sheet lined with aluminum foil, arrange the tomatoes, yellow onion wedges and jalapenos. Broil (grill) until the skins blacken, 4 to 5 minutes. Turn the vegetables over and broil the other side until blackened, 3 to 4 minutes longer. Transfer to a bowl, cover and let stand for about 10 minutes. Reduce the oven temperature to 350 F.
Peel the tomatoes. Wearing gloves, peel and seed the jalapenos. Place the vegetables in a blender or food processor and pulse until coarsely pureed. Add the cilantro and 1/2 teaspoon of the salt. Pulse to make a chunky sauce. Set aside.
In a large frying pan, heat 2 1/2 tablespoons of the oil over medium-high heat. Add the garlic and saute until golden, 1 to 2 minutes. Stir in the cooked beans and the remaining 1/2 teaspoon salt and cook until heated through, about 3 minutes. Remove from the heat.
Grease a large, oblong baking dish with the remaining 1 1/2 teaspoons oil. Spread 1/2 cup of the tomato sauce in the dish. Layer 1/3 of the tortilla wedges on top and cover with 1/3 of the bean mixture. Repeat layering, and then top with the remaining sauce. Sprinkle with the cheese and bake until browned, 25 to 30 minutes. Cut into squares, garnish with the green onion and serve.
Lentils with Wild Rice and Crispy OnionsFor the tomato sauce
2 teaspoons olive oil
1/2 yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 cups tomato sauce
3 tablespoons white vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 3/4 cups water
2/3 cup wild rice
3/4 teaspoon salt
2 tablespoons olive oil
1/2 yellow onion, finely chopped, plus 1 onion, thinly sliced
3 cloves garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cups vegetable stock, chicken stock or broth
1 cup brown or French green lentils, picked over, rinsed and drained
Fresh cilantro (fresh coriander) or flat-leaf (Italian) parsley leaves for garnish
Directions
To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.
Spinach Lasagna with Sun Dried Tomato Sauce2 tablespoons plus 2 teaspoons olive oil
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
1 cup plain soy milk (soya milk)
1 cup vegetable stock
2 green (spring) onions, including tender green tops, sliced
1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ounces fresh cremini or shiitake mushrooms, sliced
1 shallot, minced
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1/4 teaspoon salt
6 cups baby spinach leaves, chopped
2 cups fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 egg white
12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches
1 tablespoon chopped fresh basil
Directions
In a saucepan, heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from the heat and stir in the green onions and sun-dried tomatoes. Set the sauce aside.
In a large nonstick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.
In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.
In a large bowl, beat together the ricotta, 1/2 cup of the Parmesan and the egg white. Stir in the spinach and set aside.
Preheat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Spread 1/2 cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.
Pasta with Spinach, Walnut and Sage Pesto
1 x 10 oz bag baby spinach
1 cup walnut pieces
1 cup grated Grana Padano parmesan cheese
12 x sage leaves
1/4 cup olive oil
Salt and pepper to taste
1/2 cup 35% cream
8 slices prosciutto, sliced
1 lb. penne or your favorite pasta
Smoothly puree the spinach, walnuts, Parmesan cheese, sage leaves, olive oil, salt and pepper in your food processor. Pour the cream into a small saucepot, add the spinach mixture and heat through.
Meanwhile toss the prosciutto into a heavy skillet over medium-high heat. Fry until crispy then drain and blot dry on a paper towel.
Cook the pasta in lots of boiling salted water, then toss with the pesto cream and top with the crispy prosciutto.
