Lentil Shepherd’s Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3/4 cup onion — chopped
2 cloves garlic — minced
2 tablespoons flour
1 1/3 cups vegetable broth
1/4 tablespoon dried thyme
salt pepper to taste
2 cups lentils — cooked
1 10 oz. pkg frozen mixed vegetables
(or 1 can of Veg-All, drained)
2 cups mashed potatoes (homemade or instant)

Preheat oven o 375 degrees. Grease a round casserole dish.
In a saucepan, heat oil over med-high heat. Add onion garlic; cook, sti
rring, until softened, about 2 minutes. Stir in the flour until absorbed. Add
the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to a
boil. Stir in the cooked lentils and mixed vegetables and spoon into casserole
dish.
Top with mashed potatoes, spreading evenly over top, leaving an air-hole in
the middle. Alternatively, place potatoes in a large pastry bag fitted with a
large star tip. Pipe the potatoes around the edge of the casserole dish.
Bake 40 minutes or until potatoes brown on top.

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NOTES : Recipe is vegan if mashed potatoes are made vegan.

Lemon Soup w/Garbanzo Beans

Recipe By : “Bon Appetit” magazine
Serving Size : 4 Preparation Time :0:00
Categories : Lowfat Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 15-16 oz can garbanzo beans — rinsed and drained
6 garlic cloves — chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
pinch cayenne pepper
2 tablespoons chopped fresh mint

Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to
a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice
until
well-blended.

Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir
over
medium-low heat until heated through, about 5 minutes. (Do not boil.) Add
cayenne. Season with salt. Ladle into bowls, sprinkle with mint.

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THICK RICH RED BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cuban

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Red kidney beans, soaked
2 qt Water
1 ea Bay leaf
1 lg Green bell pepper, seeded
— quartered
—–SOFRITO—–
1/4 c Olive oil
4 ea Garlic cloves, chopped
1 lg Onion, chopped
1 lg Green bell pepper, diced
1 c Tomatoes, coarsely chopped
1 tb Red wine vinegar
1/2 c Dry sherry
1/2 ts Oregano
1/2 ts Cumin
Salt pepper
—–TO FINISH—–
2 md Potatoes, diced
1 c Butternut squash, diced
Olive oil to taste

Combine beans, water bell pepper salt, bring to a boil simmer for 1 1/2
to 2 hours. Add more water as needed.

SOFRITO: Heat oil in a skillet, saute the garlic, onion bell pepper till
tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt pepper
cook 10 minutes.

When beans are tender, add the sofrito, potatoes squash. Stir to blend,
cook over a low heat until the potatoes squash are tender. Either
serve as is or puree. Drizzle some olive oil over each serving.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Title: SOUL BROTHERS’ BLACK-EYED PEAS
Categories: Vegetables
Yield: 6 servings

Stephen Ceideburg
1 lb Black-eyed peas
1 tb Salt
1 c Chopped celery
1 c Chopped bell pepper
1 c Chopped onions
1/4 c Chopped parsley
2 tb Vegetable oil

Combine the black-eyed peas, salt, chopped celery, bell pepper,
onions, parsley and vegetable oil a heavy-bottomed soup pot and cook
until tender, approximately 1 1/2 hours.

Add more salt to taste, if desired.

PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat
(1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.

Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

MMMMM

Title: Chocolate Raspberry Linzer Cookies
Categories: Cookies
Yield: 36 Servings

2 1/3 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 ts Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 tb Raspberry jam or preserves
Confectioners’ sugar

In small bowl, combine flour, baking powder, cinnamon
and salt; set aside. In large mixer bowl, beat sugar
and butter until creamy. Beat in eggs and almond
extract. Gradually add flour mixture. Divide dough in
half. Wrap in plastic wrap; refrigerate until firm.

Preheat oven to 350’F. On lightly floured board, roll
out half of dough to 1/8″ thickness. Cut with 2 1/2″
round cookie cutter. Repeat with remaining dough. Cut
1″ round centers from half of unbaked cookies. Place
on ungreased cookie sheets. Reroll dough trimmings, if
necessary.

Bake 8-10 minutes just until set. Let stand on cookie
sheets 2 minutes. Remove from cookie sheets; cool
completely.

Over hot (not boiling) water, melt Nestle Toll House
semi-sweet chocolate morsels, stirring until smooth.
Spread 1 measuring teaspoonful melted chocolate on
flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners’ sugar
on cookies with center holes; place flat side down on
top of chocolate-jam cookies to form cookie sandwiches.

Makes about 3 dozen sandwich cookies.

—–

Title: Apple Cinnamon Muffins
Categories: Bran Breads Fruits
Servings: 4

2 1/4 c Oat Bran Cereal
1/4 c Brown Sugar; Packed
1 ts Cinnamon
1 tb Baking Powder
1/4 c Walnuts; Chopped, Optional
1/2 c Raisins
1/2 c Skim Milk
3/4 c Frozen AppleJuiceConcentrate
2 ea Egg Whites; Large
2 tb Vegetable Oil
1 ea Apple; Chopped, Md

Mix the dry ingredients in a large bowl. Mix the milk, apple juice
concentrate, egg whites and oil. Blend well. (Can be done in a blender.)
Add to the dry ingredients and mix well. Add the chopped apple and spoon
into muffin cups that have been sprayed with a non-stick coating. Fill
three-fourths full and bake in a 400 degree F oven for 15 to 17 minutes, or
until done. Serve warm.

—————————————————————————–

Title: Pheasant Casserole (English)
Categories: Soup/stews, English
Yield: 4 servings

2 Pheasants
2 tb Beef dripping
1 Onion
1 Carrot
1 Stick of celery
Salt and pepper
2 Glasses red wine

Set oven to 350/F or Mark 4. Prepare the vegetables and chop them
roughly. Joint the pheasants, using the breasts and legs only (this
saves having too many bones to cope with). Heat the beef dripping in
a thick frying pan and brown the pheasant joints. Remove from the
pan and place in a casserole dish. Place the vegetables in the
frying pan and cook for 2 minutes, add the red wine and bring to the
boil. Pour the mixture over the pheasant joints, season and cover
the casserole. Cook in the oven for 1-1 1/2 hours until tender.

—–

CRANBERRY, CORNBREAD AND SAUSAGE STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Fruits
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 lb Italian sausage – hot
2 2/3 lb Italian sausage – sweet
1 c Butter – salted
1/2 c Olive oil
4 lg Onions — fine chop
16 Celery ribs — fine chop
8 Carrots — peel, fine chop
8 c Cranberries — coarse chop
3/4 c Maple syrup
3/4 c Rosemary – fresh, chopped
– or 1/4c dried rosemary
1/2 c Marmalade
24 c Cornbread – day old,crumbled

Cranberries may be fresh or frozen. Remove casings
from italian sausages. 1. Cook italian sausage with
salted butter and oil in two frying pans and crumble
as fine as possible with potato masher. Drain in sieve
and catch drippings. Transfer drained crumbled sausage
to large mixing bowl. 2. Saut‚ onions with reserved
drippings until translucent. Drain in sieve and catch
drippings. Transfer trained onions to mixing bowl with
sausage. 3. Saut‚ celery and carrots with reserved
drippings until translucent. Transfer celery and
carrots with drippings to mixing bowl with sausage and
onions. 4. Add cranberries, maple syrup, rosemary and
marmalade, and mix very well. Add crumbled cornbread
and mix very well. You might need two big bowls.
This stuffing can be baked inside a turkey, or in a
separate pan.

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Harissa is hot pepper sauce from North Africa. I found this recipe in Korma’s
Great Vegetarian Dishes p.131
8 oz. fresh hot chilies
1/2 teaspoon yellow asafoetida powder (or garlic to your taste)
1 tsp. ground caraway seeds
1 ts[Cp. salt
1 1/2 tsp. fresh ground pepper
1 1/2 tsp. ground cumin
1 tsp. ground coriander

Place the chiulies in a processor and chop until coarsely
ground. Add the other ingredients (except oil) and process until
smooth.

White Beans with Spinach Puree

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree Side Dish
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb small white beans — soaked overnight
1 box frozen chopped spinach — thawed
4 cloves garlic — minced
1 c soft bread crumbs
1 bay leaf
dried oregano
dried thyme
salt and white pepper — to taste

Rinse and drain beans. Cook with bay leaf until tender (1-2 hours). Partially
drain, leaving beans in about 1/2 c of their liquid; reserve drained liquid in
case more moisture is needed. Combine bread crumbs and garlic in a bowl (these
may be minced together in food processor if making bread crumbs). Heat spinach
and add salt, white pepper, oregano and thyme to taste; puree spinach mixture.
Combine beans, bread crumbs and as much spinach puree as needed to bind
ingredients together. Serve slightly warm.

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Per serving: 610 Calories; 5g Fat (7% calories from fat); 32g Protein; 112g
Carbohydrate; 0mg Cholesterol; 421mg Sodium