preptime: 40 minutes
servings: 6
source: Moosewood Cooks at Home
1/2 cup bulger
1/2 cup hot water
1 28-oz can diced tomatoes
3 tbsp. olive oil
3 cups onions, chopped
3 cloves garlic, minced
1 generous tsp. ground cumin
1 generous tsp. chili powder
1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne
2 green bell peppers, chopped
2 cups cut corn
1 14-oz can black beans, drained
1 14-oz can kidney beans, drained
salt to taste
Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)
"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."
10 servings
3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped
28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. salt
1/4 tsp. pepper
1 c pearl barley or brown rice
2 c frozen green beans or peas
1 tbsp. chopped fresh dill
Serves ~70 (with side and salad) --3 long pans
25 medium potatos, sliced and roasted with oil, salt and pepper
7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley
15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)
4 bunches broccoli, steamed
5 pounds cheddar, shredded
350f convection COVERED for 45 mins; uncovered for 15-30 minutes more
These are really tasty, and the recipe comes from the midwife who helped my first son into the world.
4 tbs. butter, melted
3 eggs
1 c. flour
1 c. milk
1 tsp. pepper
16 oz. sharp cheddar, grated
20 oz. frozen chopped spinach, thawed/drained
1 tbs. chopped onion
Beat eggs. Add flour, milk, and pepper. Mix well. Add everything else.
Spoon evenly into greased 9x13” baking pan, and sprinkle with salt. Bake at 350f for 35 minutes.
--George St. Co-op Cookbook
servings: 4-6
1/2 cup peanut butter
1/2 cup hot water
1/4 cup tamari
2 tbsp. red wine or apple cider vinegar
2 tbsp. toasted sesame oil
2 tsp. honey
2 cloves garlic, minced
1/4-1/2 tsp. red pepper
1 tbsp. canola or olive oil
1 lb. spaghetti (wheat or rice), cooked with
1 bunch broccoli, chopped small, including stems (peel off tough parts)
1/2 cup scallions (optional)
Combine sauce ingredients and stir till creamy.
Adapted from "Pasta for All Seasons"
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)
“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast
12 oz. whole wheat (or rice) penne, rigatoni, or fusilli
2 tbsp. oil
1 medium onion, chopped
1 tbsp. curry powder
1 tsp. coriander
1/2 tsp. cumin
1 1/2 cups sliced carrots (2 medium-large carrots)
1/2 medium head cauliflower, cut into flowerets
1 cup red lentils, rinsed and drained
2 1/2 cups water
1 tsp. salt, to taste
Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.
Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"
Serves 4-6
1 1/2 cups red lentils
4 cups water
1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 tbsp. vegetable oil
2 sweet potatoes, peeled and diced (about 4 cups
1 tbsp. mild curry powder
1 tsp. ground cumin
2 tbsp. grated fresh gingerroot
2 cups water
1/2 head cauliflower (about 4 cups florets)
2 green or red bell peppers, chopped (about 2 cups)
10 oz. fresh or frozen spinach