4 large portobello mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
ground black pepper to taste
1 clove garlic, minced
1 cup chopped fresh cilantro
1 large carrot, finely chopped
1 stalk celery, finely chopped
2/3 cup kasha (toasted buckwheat groats)
1 1/4 cups water
3 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees F (200 degrees C). Remove the mushroom stems from the caps, and set the stems aside Place the caps gill side up on a baking sheet. Drizzle them with 1 tablespoon of the olive oil, and sprinkle them with salt and pepper. Roast them in the oven for 25 minutes. While the mushroom caps roast, make the pilaf: cut off the dirty base from each mushroom stem and chop the stems fine. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and onion, and saute them, stirring often, until they are softened. Stir in the carrot, celery and kasha, cook 2 minutes more. Add the water and the 1/2 teaspoon salt. Bring the mixture to a boil then turn the heat to low. Simmer covered for 15 to 20 minutes or until the kasha is tender, take the pan off the heat. Stir in the chopped parsley and season to taste with salt and pepper. Stuff the warm caps with the pilaf and serve.
Makes 4 servings
SOURCE:unknown
Golden Chicken Chili
2c. Great Northern dried beans
3c. boiling water
2 onions, chopped
3 cloves garlic, finely chopped
3 pickled jalapenos, seeded, deribbed and chopped
1 Tb ground cumin
1 tsp ground chili powder
1 1/2 lbs boneless chicken, skinned , cut into 1 in pieces
1lb summer squash
1 can (15 oz) corn, drained
1/2c. fat free sour cream (and extra for garnish)
2 1/3 tsp salt
1 Tb fresh lime juice
1/4c. chopped cilantro (and extra leaves for garnish)
2 plum tomatoes, chopped
Combine beans and boiling water in slow cooker. let stand while preparing other ingredients. Add onion, garlic, jalapeno, cumin, chili powder to pot. Place chicken on top. quarter squash lengthwise and seed. Cut crosswise into 3/4 in pieces and add to pot. Cover and cook on low for 7 hrs or until beans are tender. Stir in corn, sour cream, salt, lime juice and cilantro.
268 cal 8g. fat
SOURCE:unknown
Baked Rice
1 lg onion, chopped
1 lg tomato, peeled and chopped
1 lg bell pepper, chopped
1 clove garlic
1 clove shallot
Olive oil
1 8oz cans tomato sauce
16 oz water
1Tb basil
1tsp oregano
1crushed bay leaf
1 veggie bouillon cube
1 tsp each salt & pepper
1/2 tsp paprika
1/2 tsp nutmeg
4c. rice, cooked
1 egg, well beaten
4 slices mozzarella or Swiss cheese
In a large saucepan, saute first 5 ingredients in olive oil. Remove garlic and shallot cloves. Add next 9 ingredients. Simmer 1 1/2 hours. Remove from heat and set aside. In a large bowl, mix rice with sauce mixture. Add egg and mix thoroughly. Spoon into casserole, top with cheese. Bake at 350* for 35 minutes. Serve hot or cold
Crust: Combine all ingredients and pat into a greased 12 in pizza pan. Bake 20 minutes at 400*
Sauce: Melt butter, add flour and stir over medium heat for 1 minute. Whisk in milk and paprika, continue stirring until sauce thickens. Spread over baked crust . Arrange toppings, broil 5 minutes or until cheese is melted.
SOURCE:unknown
Chickpea and Couscous Delight
1 cup water
1 cup uncooked couscous
1 (15 ounce) can garbanzo beans, drained
2 roma (plum) tomatoes, thinly sliced
1 cucumber, peeled and sliced
1/4 teaspoon olive oil
1/4 teaspoon white vinegar
garlic powder to taste
salt and pepper to taste
Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork. In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through. Makes 6 to 8 servings
SOURCE: Allrecipes.com
Crockpot Grains & Rice
1/4 C millet, uncooked
1/4 C barley, uncooked
1/3 C brown rice, uncooked
1 C chopped onions
1 C chopped green pepper
1/2 C finely chopped carrots
1 1-lb can kidney beans
1 8-oz can tomato sauce
1 1-lb can tomatoes, chopped, drained (Reserve liquid)
1 1/2 C canned or frozen corn, drained
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
salt and pepper to taste
Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into grain mixture.Cover and cook on low setting 8 hours. Stir before serving.
Makes 8 servings.
168 Calories 7 g protein 2 g fat 33 g carbohydrate 177 mg sodium 0 mg cholesterol
SOURCE:unknown
Sweet and Spicy BBQ Baby Back Ribs
1 cup catsup
1/4 cup mild-flavored molasses
1/4 cup lemon juice
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper
3 to 3-1/2 pounds pork loin back ribs or meaty pork spare ribs
1/2 teaspoon onion salt
1/2 teaspoon pepper
For glaze, in a small saucepan combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper. Heat and stir until bubbly. Cool, cover, and chill for up to 5 days. Cut the ribs into serving-size pieces; place in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 30
minutes. Drain ribs; cool slightly. Season ribs with onion salt and pepper. To grill ribs, in a covered grill arrange preheated coals around a drip pan. Test for medium heat above drip pan. Place precooked ribs on grill rack over the drip pan, but not over the coals. Cover and grill for 45 to 50 minutes or until ribs are tender, brushing occasionally with glaze during the last 10 minutes of grilling. Heat the remaining glaze on the grill or stovetop until bubbly; pass with ribs. Makes 4 servings.
Source: Better Homes and Gardens
Cornbread-Stuffed Chicken
4 cups lightly packed, cornbread (crumbled)
1 teaspoon plus 1/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoon dried basil
1 1/2 teaspoon chervil
1 1/2 teaspoon sage
1 teaspoon dried oregano
1 cup chopped onion
1/2 cup chopped fresh parsley
1/4 cup lightly salted butter (melted)
4 eggs yolks, lightly beaten
1/2 cup freshly grated parmesan cheese
1 1/2 cups ricotta cheese
6 to 7 pound roaster
4 large russet potatoes, peeled and cubed
2 tablespoons plus 1 tablespoons olive oil
To make stuffing, combine cornbread with 1 teaspoon, salt, 1/2 teaspoon pepper, 1/2 teaspoon basil, 1/2 teaspoon chervil, 1 teaspoon sage, and 1/2 teaspoon oregano.
Toast in 225-degree F oven 1 1/2 hours,stirring occasionally. (do not brown crumbs, but dry completely)
Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks, and cheeses. Chill stuffing thoroughly. Raise oven temperature to 400 degrees.
Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 1 teaspoon chervil, 1/2 teaspoon sage and 1/2teaspoon oregano. Toss with 2 tablespoons oil. Place in oiled, deep baking dish or roasting pan with cover. Stuff chicken. Brush with remaining 1 tablespoon oil. Set on potatoes. Cover tightly and bake 1 hour, or until potatoes are tender. Remove potatoes and reduce heat to 350 degrees F. Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork. Baste occasionally with pan juices. Remove chicken to ovenproof platter; let stand in turned-off oven about 15 minutes.
Meanwhile, reheat potatoes; arrange around chicken. Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken. Garnish with parsley sprigs.
Serves: 6
