Variety of Recipes

Banana Rice Pudding

Serving Size  : 6    Preparation Time :0:40
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2  teaspoon ground cinnamon
1/2  teaspoon ground nutmeg

In a medium-size saucepan, combine the banana and fruit slices, water,
honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat,
and simmer for 10 minutes, or until quite tender but not mushy. Add the
rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes.
Serve warm. 

Banana-Nut Muffins

Serving Size  : 10   Preparation Time :0:45
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 3/4 cups flour
1/4  cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/2 cup milk
1/3 cup cooking oil
1 cup bananas -- mashed
1/2 cup chopped nuts

Preheat oven to 400 degrees. In a large mixing bowl stir together the flour,
sugar, baking powder, and salt. Make a well in the center. Combine egg,
milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries
and stir just till moistened; batter should be lumpy. Grease muffin cups or
line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden.
Remove from pans; serve warm. Makes 10 to 12 muffins. 

Cashew Chili

Serving Size  : 8    Preparation Time :1:30
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3 tablespoons butter
1 medium onion -- chopped
2 stalks celery -- chopped
2 cups cooked kidney beans -- drained
1 1/2 cups tomato sauce (2 8-ounce cans)
2  teaspoons chili powder
3 drops hot pepper sauce
1 teaspoon ground cumin
2 cloves garlic -- minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/2  teaspoon pepper
1 cup raisins
1 cup  whole raw cashews
Monterey Jack or cheddar cheese -- grated

In a large saucepan or Dutch oven, melt the butter. Saute the onion, green
pepper, and celery until crisp-tender, about 10 minutes. Add the beans, tomato
sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil,
oregano, bay leaf, and pepper. bring to a boil; reduce heat and simmer 30
minutes to blend flavors. Stir in the raisins and cashews; continue to simmer
until the raisins are plump and the cashews are tender, about 20 minutes. To
serve, ladle into bowls and top each serving with grated cheese. Serve with
additional cheese. 

Classic Black Bean Soup

Serving Size  : 6    Preparation Time :3:30
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 3/4 cups black beans -- soaked overnight
12 cups water
2 teaspoons olive oil
1 1/2 cups onion -- diced
2 teaspoons     garlic -- minced
1/2 cup green onion -- diced
3/4 cup carrot -- diced
3/4 cup red bell pepper -- diced
2 teaspoons ground sage
1 bay leaf
1 teaspoon ground rock salt or salt-free seasoning
2 teaspoons powdered vegetable broth (1 veg. buillion)
dash freshly ground pepper -- to taste

Discard soaking water from beans. Beans will have swollen to much more
than 1 3/4 cups, so do not remeasure the soaked beans. In large, heavy
bottomed soup pot, heat olice oil or water and onion, garlic, green onion,
carrot, and red pepper. Add sage and bay leaf and saute for several minutes
or until onions begin to wilt. Add soaked and drained beans and fresh water.
Bring to a boil and skim off any scum that may form on the top. Reduce cooking
temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally
and taking care that heat is low enough so that beans do not stick. At end of
cooking time, uncover and allow soup to continue cooking as you stir in salt, if
desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf.
Use hand blender to puree soup to desired consistency, breaking down only about
half the beans, or transfer half the soup to a blender, puree and return to soup pot.
Adjust seasonings. 

Green Pea-Carrot Soup

Serving Size  : 6    Preparation Time :1:00
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/2 cups water
2 pounds peas, shelled or 6 cups frozen peas
1/4 cup onion -- chopped
1/4 teaspoon white pepper
1 tablespoon honey
2 tablespoons whole wheat flour
2 cups milk or light cream
1/4 teaspoon ground nutmeg
2 cups sliced carrots -- steamed lightly
3/4 cup yogurt

In a large saucepan or Dutch oven, bring the water to a boil. Add the peas,
onion, pepper, and honey. Return to a boil; reduce heat to low, cover, and
cook for 20 minutes. Pour 2 cups of the water-and-pea mixture into a food
processor or blender. Process until smooth. Pour into a large bowl or saucepan
and set aside. Puree another 2 cups of the mixture. Repeat the steps until all the
mixture has been pureed. (The puree may be stored up to 2 days, if desired.)
When ready to serve the soup, pour the pureed mixture into a saucepan and heat
slowly over low heat. In a small bowl, mix the flour, milk, and nutmeg; stir until smooth.
Add this mixture to the warmed soup. Increase heat to medium and stir constantly
until mixture just reaches the boiling point, but be careful not to boil Stir in the carrot
slices and continue to heat the mixture for 5 minutes over low heat. Taste for
seasonings and consistency. For a thinner soup, add more milk. Ladle into soup
bowls; garnish each serving with a dollop of yogurt; serve immediately.

Granola

Serving Size  : 1    Preparation Time :0:45
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4 cups rolled oats
1 cup wheat germ
1/2 cup nonfat dry milk
1 cup nuts -- chopped
3 tablespoons nutritional yeast
1 cup hot water
1/3 cup honey
1/4 cup molasses
2 teaspoons vanilla extract
1 cup dried fruit -- chopped

Preheat oven to 350 degrees. In a large bowl, mix together oats, wheat germ,
dry milk, nuts and nutritional yeast. In a small bowl, stir together hot water,
honey, molasses, and vanilla. Add to dry mixture, stir thoroughly. Spread
mixture evenly on lightly greased baking sheet. Bake, stirring frequently, until
lightly browned, about 30 minutes. Sprinkle with fruit and allow to cool. When
completely cooled, store granola in covered containers.
Serving Ideas : Serve with milk or yogurt and fresh fruit. 

Spinach Lasagna

Serving Size  : 6    Preparation Time :1:30
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2 packages chopped frozen spinach, 10 oz size -- thawed and drained
32 ounces spaghetti sauce
3 cans 8 oz tomato sauce
1 pound box of lasagna noodles
20 ounces shredded mozarella
10 ounces shredded cheddar cheese
32 ounces small curd cottage cheese
3 eggs

Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together spinach,
cottage cheese and eggs in medium bowl. Set aside. Set aside one can of the
sauce. Set aside 8 ounces of mozarella cheese. In large roasting pan
(about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order:
spaghetti and tomato sauce, lasagna noodles, spinach mixture, mozarella cheese,
cheddar cheese. Finish off the top with reserved tomato sauce. Sprinkle on reserved
mozarella cheese. Bake for 45 minutes or until a knife or fork can easily be inserted in
noodles. Allow to firm for 15 minutes before serving. NOTES : Recipe is great for
company. Leftovers can be frozen for convenient meals later.

Spinach-Stuffed Tomatoes

Serving Size  : 4    Preparation Time :0:45
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
10 ounces package frozen spinach
4 medium tomatoes -- firm
1 cup mozzarella cheese -- shredded
1/4 cup onions -- finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley -- minced

Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain
well and squeeze dry. Put in large bowl. Slice and hollow out centers of
tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes
shells on paper towels to drain. Preheat oven to 350 degrees. 
Add 1/2 cup mozzarella cheese, onion, parmesan, salt & pepper to
spinach mixture and blend well. Spoon evenly into shells. Sprinkle with
remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic
baking dish & cook at 350 degrees for 6 minutes or until heated through.

This page is maintained by Kelly O'Connor
 This page was updated on 01/31/2004