Sour Green Beans

Sour Green Beans

All of these items are added in amounts to taste; if you like lots of bacon and onions, then cook a whole onion and 1/2 lb. of bacon. Do more or less according to your taste.

Fry diced bacon until crisp. Remove bacon from pan, then add chopped onions and fry in bacon grease until tender. Pour in vinegar (white or cider) to taste (again, a lot of vinegar if you like sour stuff, or very little for less flavor). Bring to a boil, and add bacon, stir mixture together. Then pour over cooked green beans, and stir again.

I hope you like it!
Helen

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Buckwheat Veggie Burgers

Buckwheat Veggie Burgers

3 cups buckwheat groats
1 can chicken (or vegetable) broth
1 can chickpeas
1 onion, chopped
1 bag broccoli slaw mix
1 small zucchini, chopped
1/2 to 1 cup cornmeal

Cook the buckwheat groats in the chicken broth until soft. (It doesn't take long).

Pulse the chickpeas in the food processor and put in a large bowl. Add the onion, broccoli slaw, and zucchini and mix. Add the cooked buckwheat and mix well. (Best done with your hands.) You can also add some salt, pepper, or crushed red pepper if you like.

Add 1/2 cup cornmeal and keep mixing. Add more cornmeal until the mixture sticks together like ground beef.

Shape into patties and cook or freeze. I cook mine on a George Foreman grill, and it takes about 15 minutes. It will be a bit crispy on the outside. If it isn't a little crispy outside, it's probably pretty mushy inside.

Judith
(8/6/11)

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Janet's Protein Bars

Janet's Protein Bars
I've made my own in the past. My recipe is not very exacting, so modify as you like. Try this:

4-6 bananas that have been allowed to ripen to black
1 cup protein powder (I use one that is 50g protein/half cup)
4 egg whites
1 cup dried fruit (I like pineapple)
1 cup raisins
1 cup nuts
oatmeal

Mash bananas. Mix in egg whites, protein powder, then fruit, raisins and nuts. Add oatmeal, one cup at a time, mixing until you get a rather wet "cookie dough." Press mixture into glass baking dishes. Bake at 350°F for 30-45 minutes, until lightly browned. Cool thoroughly, then cut into 1-1/2" x 4" bars. Yield for me is usually 24 bars, IIRC.

Every time I've put this recipe through a calorie calculator the bars work out to about 250 calories with about 10-12 g protein in each. You might try adding flax and/or hemp seed to the mix, for additional Omega fatty acids.

janet
(4/13/09)

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Charlene's Lunch Ideas

Charlene's Lunch Ideas

My ex-husband went through various vegetarian phases, so I used to do a lot of vegetarian cooking, some of it rather involved, but there are easy meals if you're a meat-and-potatoes cook.

Mac and cheese unless she's vegan. From scratch, of course. It's not hard and your kids (Linda, I don't remember if you have young kids and hey, since it's in your neck of the woods - if you're who I think you are! - will you be at SOAR this year?)

As Erin (I think) said, anything lentils and rice. Fry onions and garlic, add cooked lentils and tomatoes (if you like) and seasoning (cumin, pepper, cayenne if you like, etc) and add some more veggies if you like. Depending on spices, you can serve with cheese or chutney or salsa etc. For the meat-eaters at the table who feel the meal lacks something, grill a couple of sausages to serve alongside.

Buy some fresh (in the refrigerated case, don't get the dried stuff) filled pasta and serve with either a tomato sauce (from a jar if you must) or make your own alfredo, it's not hard and is quick: After the pasta is JUST cooked, add a hunk of melted butter (a few tablespoons), some whipping cream or half-and-half (half a cup or less) and a good amount of fresh parmesan (not the stuff in the green can, a third of a cup or so). Keep stirring over gentle heat until it thickens up. Add more cheese if you like.

As others have mentioned, burrito/taco/pseudo-Mexican is good too, as you can add meat to some of them (for the non-vegetarians).

There's always pizza. I know that for most Americans pizza almost inevitably implies meat, but it's totally a cultural thing, as it was highly unusual back in the Old Country. Living on the coast, the usual non-dairy protein on pizza was seafood, but vegetarian pizza was definitely the norm for us. Mushrooms are good (I'd toss them in a little oil first), as are artichoke hearts (get the marinated ones, they're tastier and less likely to dry out), onions, green peppers, olives, and my favourite, anchovies - though I guess the latter won't fly for either of you!

Charlene
(4/19/08)

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Easy Black Bean Burritos

Black bean burritos are great.

Tortillas (white flour) or your choice. Spoon on black beans, cheese, and heat in microwave. Then add cilantro, tomatoes, onions, tomatoes, black olives, sour cream and anything else your little heart desires.

Deck with salsa, taco sauce, etc

Jessica
(4/18/08)

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Chiles Rellenos

Chiles Rellenos

4 Poblano peppers, try to get pretty ones with long stems that aren't deeply indented or
     they will be a bitch to peel
monterey jack cheese (or your preferred filling)
2-3 roma tomatoes
a tbsp of tomato bullion
1/2 of an average white onion
a clove of garlic
3 eggs, separated
a small amount of flour (I dunno how much, maybe a 1/4 cup?)
oil or lard for frying
toothpicks, unless you like to live on the edge

Wash and dry your peppers. Blister (blacken) the outsides of the peppers (I do this over the flames of my gas stove, but you can use a griddle, just takes longer). The peppers will get lighter in color. Wrap the peppers with a damp towel.

Grate your cheese and separate your eggs and/or make your side dish.

Rub the skin off of the chiles. It doesn't have to be perfect, but get as much as you can. Make a slit in each chile. Clean out the seeds and stems, but be careful! Those suckers BURN (ask me how I know!). Stuff your chiles with cheese and toothpick them shut. Flour your chiles.

Heat oil/lard for chile frying. Beat the egg whites until they form stiff peaks. Beat the yolks in their separate bowl. Fold yolks into whites, being careful not to deflate the whites. When oil is hot, dip/roll chiles, 1 at a time, into the egg mixture and fry them. This works best if you bathe the top of the chile with oil while the bottom is cooking. When the bottom is a nice golden color, roll the chiles over and let the top cook. Remove to drain on paper towels.

Heat a little oil/lard in a sauce pan big enough to fit your chiles. Roughly chop your tomatoes (3 or 4 pieces is good). Put in blender with onion, garlic, bullion, and a bit of water (just enough to blend). When thoroughly pulverized, fry sauce in the oil until the color turns a nice deep red. Add water to get the consistency of tomato soup. Put your chiles in the sauce to reheat.

In our opinion, these are best served with fresh warm tortillas and mexican cream, with arroz rojo on the side.

geeze...it really looks more complicated than it is. I made these just a couple days ago and it took probably about 1/2 hour to make the whole meal, including the rice. If you choose not to use the bullion, you will need to add salt. If you do use it, don't add salt or it will be too salty.

~Jen
(11/28/06)

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Ham Bean Nirvana

Ham Bean Nirvana

Leftover meaty ham bone--if you don't have one, a couple of ham hocks will do, but this is really a classic leftovers recipe

4 cups dried great northern or navy beans (any white bean will do), picked over and washed

2 tsp dried rosemary
1 tsp dried thyme
3 cloves garlic, crushed--just smack em hard with a heavy can, throw out the peels and there ya go
4 whole peppercorns
Water to cover the beans at least twice over

I use a slow cooker for this, but you could also use a soup pot; it's really best with a slow cooker. Basically, throw everything in the cooker, put it on high with the lid on and come back 6-8 hours later.

You should have a slightly soupy incredibly good-smelling pot of ham beans waiting.

If you do this on the stovetop you'll have to bring it to a boil, then turn it down to a simmer and watch to make sure you don't boil off the water. Just replenish it if it gets low.

I serve this with steamed greens like kale, chard, collards or a mix thereof and corn bread. Put some of the "pot liquor" from the beans over the greens and corn bread and experience true Ham Bean Nirvana.

Notes
If this doesn't lead you to True Dried Bean Enlightenment, then there is no hope for your taste buds. These are that good, and extremely easy. This recipe makes a great deal, so be prepared to freeze leftovers.

Lynn S.
(11/26/06)

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Black-eyed Peas (2 recipes)

Black-eyed Peas (2 recipes)

I made mine on New Year's Eve:

Bring as many bean s as you want to a boil, while cutting up one or more onions. Sauté the onion in olive oil (in the microwave) while you cut up Polish sausage and one Chourico (Portuguese for chorizo) sausage, and add them to the microwaving onions, preferably in your removable crockpot pot.

Drain the beans (which have boiled) and bring them back to the boil. Dump the whole thing into the pot and microwave it while you drive someone to a party. When you get back, put the pot back on the crockpot base and leave it on high while you have a nap.

Cut up the greens and put them into a Ziplock with a big lump of butter.

Unplug the crockpot and take it and the greens to the party you are going to. Plug the crockpot back in; your beans should be pretty much done. Not too long before midnight, put the greens in Pyrex with a splash of water and a lid, and zap them till tender.

We had none left by 1 am.

Yum.

Laura
(1/2/03)

---

Wow, Laura, you go to a lot of trouble :-) We just put the peas in a soup pot, dump the slivered onions in with them, put some chopped up bacon slices in with them, bring them to a boil and let them simmer about an hour or so. Even without the fancier meat, they're still pretty darned good.

Now, I may have to try your greens recipe for some types of greens. But I learned about 10 years ago that I like turnip greens *only* if they were simmered for hours. Either that or my tastes changed overnight cuz I couldn't stand the nasty little buggers before. My cousin puts about a 1/4 tsp baking soda in with them, but I think that takes the zap out of them that I like. She likes 'em better without the zap.

Jola Gayle
(1/2/03)

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Taco Soup (but honest, it's no soup)

Taco Soup
(but honest, it's no soup)

I got this verbal recipe from a friend, no quantities, just look in your larder and go from there. I'll just tell you what I found and it worked.

chopped meat (hamburger in some States) I used about 1-1/4 lbs.
1 large onion
2 garlic cloves

Fry this up and dump the grease.

Add:
1 can chopped tomatoes (my can was about 15oz. and I think Mexican)
1 can kidney beans (15oz.)
1 can corn
1 pkg Taco seasoning (I had two partial envelopes so I may have actually used more or less than a pkg)

Easy peasy... tastes good. I bet Carolyn could add a twist or two with this recipe! You and your Chip-whatever-peppers (chipolte?)

The Terps are winning (I'm in MD so must cheer them on) and we are awaiting Mr Princess' Hokies to play... Go VA Tech. My college was all girls... no football team. Never see Georgian Court on TV.

The Princess
(12/31/02)

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Carolyn's Ricotta Pie

Carolyn's Ricotta Pie

Here is my ricotta pie, (actually, my MIL's) with the CORRECT number of eggs. Mine has to be eaten with a spoon, but is still quite good.

Pie crust of choice
1 lb whole milk ricotta
1 cup sugar
1 tbsp fresh lemon juice
1tsp vanilla
1/2 tsp salt
1/2 cup light cream
1/2 cup milk
2 eggs

Pre-bake pie crust using pie weights and foil, 12 min. at about 375. Allow to cool somewhat. While the pie crust is cooling, mix ricotta, sugar, lemon, vanilla, salt, cream, milk and eggs using electric mixer, until all is very smooth and creamy. Pour into pie crust. Bake at 375° F for 1/2 hour, then shake on a little nutmeg, and bake at 350° F for 15 more minutes. Allow to cool off, refrigerate overnight.

Carolyn D.
(12/24/02)

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Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

O.k, this doesn't live right up there along a gourmand's taste, but it's a good side dish for holiday gatherings. My family loves it, including my oldest son, who won't eat much that doesn't look crunchy. Plus, this travels well to other houses.

2 (10oz. ea.) frozen chopped broccoli
1/2 can cream of mushroom soup
1/2 cup mayonnaise
1 egg well beaten
1/2 cup sharp cheddar cheese, grated
pepper and salt, to taste
1/4 to 1/2 cup Ritz crackers, crushed
2 tbsp. chopped onions
2 tbsp. butter

Cook broccoli. Drain well. Combine soup, mayonnaise, egg, cheese, onion and seasoning. Add to broccoli and pour into buttered casserole dish. Dot with butter and sprinkle with Ritz cracker crumbs. Bake at 350° F, 30 minutes.

Helen
(12/24/02)

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Veggie Cashew Chili

Veggie Cashew Chili

I could swear that I put this on the sheepthrillsmansion website a while ago, but I can't get on that site right now, so here it is again. It may differ slightly from that recipe, as I don't write recipes down, unless someone asks. . This makes a lot of chili, and can be frozen etc.

2 medium sized eggplants, peeled and diced into 1" pieces
   (NOTE: there are "boy" eggplants and "girl" eggplants. Really.
  Use the boys, as they have fewer seeds. These have a narrow tapered bottom)

4 good sized onions, chopped
a lot of garlic -- at least half a head, peeled and chopped
4-5 carrots, cut into small rounds
3 green or red bell peppers, diced
2 jalapeno peppers, seeded and chopped
3 cans dark red kidney beans, or black beans, drained and rinsed well, or
   one lb dried beans, soaked and cooked until tender but not mushy
2 large cans crushed tomatoes, or alternatively, 4-5 smaller cans diced
tomatoes with green chiles (this latter option is better)
one can beer
4 tbsp chipotle chiles in adobo sauce
3 tbsp ground ancho chile
1 tbsp freshly ground cumin
2 tsp oregano
1 cup UNSALTED roasted cashews
handful chopped cilantro
1/4 cup vinegar -- pref. red wine or balsamic
salt and pepper to taste

Sauté eggplant and garlic together in olive oil. Eggplant will absorb all of the olive oil at first (use a nonstick pan so you don't have to keep adding oil), but eventually it will start to release it again. Add onions, peppers, carrots, saute for about 10 minutes more. Add all spices, and continue to stir and saute a few minutes more until fragrant.

Dump sautéed vegetables, cans of tomatoes, beans into a large slow cooker or stock pot on the stove. Add beer. Turn crock onto high for one - two hours, then put it on low for a few more hours or until guests arrive and vegetables are tender. Alternatively, if on the stove, bring to a boil, then lower and simmer for 1.5 - 2 hours.

About a half hour before serving, throw in the cashews, balsamic vinegar, and cilantro.

Serve with brown rice, shredded cheese. Whole milk yoghurt or sour cream on top is also good.

Carolyn
(9/16/02)

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Make Your Own Tofu

Make Your Own Tofu

You might want to make your own !

It's not hard to do. I live a bit out from a major town so I store dried organic soy beans. It only takes 2 cups of soybeans, 2 tsp. of Epsom salts (magnesium sulphate.)

Soak the 2 cups over night or no less than 12 hours in 5 cups of cold water. Drain and rinse.

Into a blender, place 1 cup of the beans and 2 cups of water. Process the beans at high speed, (covered) until the mixture is velvet smooth. keep repeating 1 cup of beans to 2 cups of water until all the beans are processed.

Set a large colander over a pot lined with a damp cheese cloth. Pour 1/3 of the puree in the cheese cloth and gathering the cheese cloth together squeeze out the milk. Keep repeating until finished .
Discard the pulp...(I know in Hawaii I used to see this for sale as well but I have not any idea how they use it).

Heat the soy milk over a moderate heat , stirring often. Bring to a boil, then reduce heat and simmer, for 2 minutes or so, take the pot off the heat.

I use a 8 round colander I have for canning. I line it with dampened cheese cloth approx 14" x18".

Dissolve 2 tsp. of Epson Salt into 1 cup cold water. Pour this mixture into soy milk. ( It will curdle the milk.) Pour the mix into the colander lined with cheese cloth and allow to cool.

I then weigh down the top of it with what ever heavy thing you might have and let it drain until it is of the firmness to your liking. About 2-6 hrs.

You then cut to the sizes you want and store in clean water in the frig changing the water each day. It keeps well for a week.

Sue/Cote
(7/26/02)

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Dandelion Quiche

Dandelion Quiche

Loosely based off a recipe from The Dandelion Celebration, A Guide To Unexpected Cuisine, by Peter Gail.

9" unbaked frozen pastry shell
4 cups fresh dandelion greens
4 cloves garlic, minced
2 scallions, sliced
1 lb (8 oz.) mushrooms
Rosemary, oregano, chives to taste or any combo of herbs you enjoy, fresh or dried
2 tbsp olive oil
1 tbsp all purpose flour
3 eggs
1-1/4 cups milk
2 cups or less swiss cheese, grated

1. Partially bake the pastry shell in a 450°F oven for 5 to 7 minutes or until just lightly browned. I pricked the bottom of shell with fork 3 times so shell wouldn't blow up. Remove from oven, reduce heat to 350°F degrees. Set aside.

2. Wash dandelion greens well, and remove the ends. Cook dandelion greens in salted boiling water until well wilted but not completely cooked (about two minutes). Drain thoroughly in colander and squeeze all liquid from greens. Cut greens into small pieces. Place in a bowl.

3. Saute dandelion greens, garlic, scallions mushrooms, and herbs in 1 tbsp. olive oil. Continue to saute until mushrooms are cooked and all liquid has evaporated. Then turn off heat and add the flour.

4. Beat together eggs and milk in a bowl. Add the dandelion mixture to this bowl.

5. Sprinkle grated cheese into patially baked crust and pour the egg and vegetable mixture over it.

6. Bake in 350°F oven for approx. 1 hour, or insert a knife blade just off center to test, if it comes out clean.

7. Let stand 10 minutes and serve. Makes 6 delicious servings!

Notes: The original recipe called for 1 (?) cups milk. And I had added too many dandelion leaves too. This amount needed a cooking time of 90 mins. The quiche still comes out excellent any way that you adjust it. The knife test is the way to go. If your quiche seems shallow, start testing at 45 mins.

Kim in Gardiner, NY
(6/10/02)

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Shelley's Vegan Black Bean Tostadas (with Guacamole)

Shelley's Vegan Black Bean Tostadas (with Guacamole)

Cooked Black Beans for adding to other recipes...
Soak 1 cup of beans over night. Discard soaking water and rinse beans. Place in pot with 5 cups water and bring to a boil. Skim foam. Add a small amount of Kombu or Nori seaweed (hint: soak dried seaweed for a few minutes before adding to beans. I once got a bean pot full of tiny periwinkles that were all hidden in my nori). The seaweed softens the beans and makes them easier to digest (if ya' know what I mean ;-) . Cover and reduce to a simmer. Cook for 2-1/2 to 3 hours. Begin timing when heat is lowered, checking and replenishing water as needed. Hint: adding salt to beans while cooking or reusing soaking water will cause beans to be tough.

Black Bean Tostada
Serves 4-6
The black beans are even more flavorful the next day, so make them ahead of time if it's convenient.

8 corn tortillas
Vegetable oil for frying
1-1/3 cups black beans
3 medium onions, chopped (about 2 cups)
3 garlic cloves, minced or pressed
1-1/2 tsp. ground cumin seeds
1-1/2 tsp. ground coriander seeds
1 tsp. minced chilies
1/4 cup vegetable oil (or butter if not a vegetarian)
1 medium tomato, chopped
juice of 2 oranges
salt to taste

Guacamole
2 large ripe avocados
1 large garlic clove, minced or pressed (to taste)
juice of 1-1-1/2 lemons (to taste)
salt to taste
shredded lettuce
grated cheddar or Monterey Jack cheese (I'm using soy cheese)
salsa

Cook the black beans as above.

Pour vegetable oil into a small skillet to about 1/2" depth. Heat until the oil is hot enough that when you drop in a tiny piece of tortilla, it quickly rises to the surface. Fry the tortillas, one at a time, for about 1 (one) minute on each side until they are crisp. Drain the tortillas on paper towels and set aside.

To make the black beans, sauté the onions, garlic, cumin coriander and chilies in the oil using a large skillet or medium saucepan, until the onions are soft and translucent, 5 to 10 minutes. Drain the cooked black beans and add them to the skillet. Mash with a potato masher or spoon until most of the beans are mashed. Add the tomatoes and orange juice. (Throw in the orange halves after squeezing out the juice if you like. Just remember to remove them before serving.) Cover and simmer on very low heat for 5 to 10 minutes, stirring frequently to prevent sticking. Add salt to taste.

For the guacamole, slice the avocados in half. Remove the pits and scoop out the avocado flesh with a spoon. In a mixing bowl, mash the avocado until fairly smooth. Add the garlic, lemon juice and salt to taste. Or use a food processor for a very smooth guacamole.

Now it's time to layer the tostadas. You can make them for you guests or have them make their own. For each serving, start with a crisp tortilla; cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salsa. Top with sour cream, if desired.

Shelley
(5/3/02)

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Denise's Marinated Tofu Salad

Denise's Marinated Tofu Salad
It's one of those that varies with the maker. The base recipe is in the Moosewood cookbook as Tofu Salad. It contains 4 tablespoons oil, but you can halve it, or double everything but the oil and it still turns out good! It's one of those things you can assemble at the beginning of the week in a tightly covered container and use whenever. It tastes better the second day and keeps getting better.

The Marinade:
4 tbsp chinese sesame oil (the stronger the flavor, the less you need)
5 tbsp rice or cider vinegar (or wine, or garlic vinegar or anything similar)
1 tbsp sugar
3 tbsp soy sauce (once I used worchestershire when I was out of soy sauce)
3 cloves garlic, minced (minimum of 3!)
1/2 tsp salt (optional)
1 tsp minced fresh ginger (optional) (I leave this out)
1 to 2 tbsp dry sherry or rice wine (optional)

1 to 1.5 lb of very firm tofu, drained and cubed
8-10 medium mushrooms, sliced
1 carrot, grated or cut into small matchsticks
1 sweet pepper, minced
Finely shredded cabbage (1-2 lb minimum) (red is lovely!)
2 or more minced green onions (or other onion, equal amount)
Handful of bean sprouts (I don't usually have this)

Optional ingredients:
1/2 cup of peanuts OR other nuts (I've used raw cashews or walnuts)
minced fresh cilantro (I leave this out)
diced fresh ripe tomato (will try this when home grown are available)
1 to 2 tbsp sesame seeds

Whisk the marinade ingredients together. Marinate the tofu cubes while you prepare the other ingredients. Then stir all together and let sit at room temp for at least two hours. Serve cold or room temp.

You can add anything you like or have on hand, or replace or remove any vegetable or ingredient you simply can't stand. (like me with ginger) If you simply can't stand sesame oil, you'd probably better find another recipe--because that flavor/smell really makes the salad! It makes a lot and the amount of oil you get with each serving is very low!

bon appetite
Denise
(4/4/02)

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Tuscan Chickpea Soup

Tuscan Chickpea Soup
Makes 6 servings

At the request of Laura J for her daughter, here is the recipe for the soup I made back in February for the spinning gathering. :)

2 tbsp olive oil
2 cups finely chopped onion
8 cloves garlic, minced
4 cups water
1 tsp. minced fresh or 1/4 tsp. dried rosemary
3/4 tsp. salt
1/4 tsp. black pepper
3 (15-1/2 oz) cans chickpeas, rinsed and drained
1 (14-1/2 oz) can diced tomatoes, undrained
1 to 2 tbsp balsamic vinegar
Fresh grated parmesan cheese

Heat oil olive in a Dutch oven over medium heat. Add onion and garlic, and cook 10 minutes, stirring frequently. Stir in water and next 5 ingredients, and bring to a boil. Reduce heat, and simmer 20 minutes.

The next part of the instructions say to take 2 cups of the soup, and place in a blender or food processor, and blend until smooth. Continue doing this with all of the soup. But I found that using a hand blender (if you have one) is faster, and processes the soup into a nice consistency.

Stir in the vinegar, and bring to a boil. Remove from heat. Serve in bowls, and garnish with grated cheese.

Helen
(3/25/02)

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Black-eyed Bean Pancakes

I've had good results with Madhur Jaffrey's recipe, from "Eastern Vegetarian Cooking."

Black-eyed Bean Pancakes

8 oz dried black-eyed peas, picked over, rinsed, and drained
3/4" cube of fresh ginger, peeled and cut into four pieces
5 cloves garlic, peeled
1-2 fresh hot green chilies, cut into quarters
1 tsp salt
1/4 tsp turmeric
1 tbs finely chopped fresh coriander (cilantro)
about 6 oz veg oil

Soak beans for 12-16 hours in 1-1/5 pints water. Peel beans by rubbing them between your palms. Drain and spread on a large platter and pick off the loose skins.

Put everything into the food processor (steel blade) and run the machine until it makes a thickish batter.

Pour 1 tsp oil into an 8" frying pan. Heat. Spread the oil around. Heat over medium-low flame. When oil is hot, stir the batter well, scoop up 3 oz. and flp this down into the center of the pan. Gently spread the batter into a pancake with the back of a spoon. Dribble 1/2 tsp oil over the pancake and another 1/2 tsp around the edges. Let the pancake for about 2 min. on the first side or until it turns a nice reddish colour. Flip the pancake over and cook on the other side for 2 min. or until it develops small red spots. Repeat with rest of batter, making sure you stir the batter before you make each pancake (otherwise the batter will be watery near the end).

Enjoy. I love these with curries or chutney.

Avital
(2/24/02)

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Bean and Cornbread Casserole

Bean and Cornbread Casserole

By Rival - Serves 6

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, minced (or 1/4 tsp garlic powder)

1 (16 oz.) can red kidney beans, undrained

1 (16 oz.) can pinto beans, undrained

1 (16 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 tsp chili powder

1/2 tsp black pepper

1/2 tsp prepared mustard

1/8 tsp hot sauce

1 cup yellow cornmeal

1 cup all-purpose flour

2-1/2 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1 1/4 cups milk

2 eggs, beaten

3 tbsp vegetable oil

1 can (8-1/2 oz) cream-style corn

Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and cook on High for 1 hour.

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. Serve.

The commentary:

• I used 1cup of gluten free bisquik, that is to say Baking Mix, instead of flour, and I added ONE tsp. of baking powder because the bisquik has its own leavening.
• I also drained and rinsed the canned beans, because it reduces the flatulent effects, so I measured what I drained off (it came out to 1 cup) and replaced it with water.
• I also changed the seasoning to about a t of ground cumin, some epazote, some ancho pepper, a little Penzey's chili powder, and I recommend MORE rather than less seasoning as this cooks up rather bland. I also thought it took much longer to get the cornbread to set so I finished this in the oven because I had hoped to eat right after Buffy and it was the end of  "24", fortunately kids are night-owls and not fussed.

LauraJ
(2/15/02)

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Lentil Soup with Kale and Chorizo Sausage

Lentil Soup with Kale and Chorizo Sausage

This came out quite delicious. Its not my MIL's recipe (couldn't find it) but I improvised:

1 ball garlic (that's ball, baby, not clove!)
3 or 4 yellow onions chopped
olive oil
4 carrots sliced into rounds
3 ribs celery plus some leaves if you have them, chopped
about a pound of chorizo, or spicy Italian sausage
   (I used Mary Pratt's Lamb Chorizo, which was marvelous)
10 cups stock (I used 6 cups canned and 4 cups water, because I find the
   canned stock too salty and tinny tasting if used straight)
1 cup tomato sauce (I had it laying around)
1 can tomato paste
1 tbsp Penzey's Italian Herb blend
   (this stuff is awesome -- how in hell did I cook this long without Penzey's???)
one large bunch kale, washed and leaves chopped into chiffonade
one pound dried lentils

In a large soup pot, sauté chopped garlic in olive oil until brown but not burnt, add onions, carrots and celery. Sweat over medium heat for 20 minutes. While veggies are sweating, in a separate pan, fry sausages until completely cooked. Drain fat, and slice into thin rings. Add chopped kale to the sweating veggies. Cover and cook some more until kale is wilted, about 7 minutes. Add stock, sauce, tomato paste (stir it in to blend), and the Penzey's seasoning. Add lentils and sausage. Cook until lentils are soft, about 1 hour, medium heat. Correct for salt and pepper.

On Penzey's spices: I have never tasted an Italian herb blend quite like this. In fact, I generally do not buy the generic "Italian seasonings" in the grocery store. If you don't have the Penzey's, I'd go for a mix of thyme, rosemary, a bit of oregano and basil. But the quality and freshness of these spices is amazing. My chili is the best I've ever made, and I rubbed the Chicago Steak Seasoning blend all over the pork before I threw it in the slow cooker, (at the beginning of cooking, prior to shredding) and it came out awesome.

Carolyn
(2/10/02)

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