Published: October 17th 2007October 17th 2007
2 cups cooked beans, mashed
One half cup stock or water (if the beans are a bit dry)
1 cup cooked rice, millet, bulgur, and so on
1 cup toasted chopped nuts or seeds
2 tablespoons nutritional yeast
One quarter cup tamari sauce
One quarter teaspoon dried oregano
One quarter teaspoon dried thyme
Salt and pepper to taste
One half cup finely shredded carrots or finely chopped cooked vegetables
2 cups rolled oats or fresh bread crumbs, use more as needed
Canola oil (optional)
1. In a bowl, combine all ingredients except oats or bread crumbs and optional oil.
2. Add oats or bread crumbs as needed to stiffen mixture.
3. From into 8 patties. Fry in oil over medium heat in a skillet, or bake in a preheated 350 degree oven for 30 minutes.
Pasta with Roasted Garlic and Basic Sauce
10 cloves garlic
One quarter c. plus one quarter tsp. safflower, sunflower or vegetable oil
1 tbs. balsamic vinegar
1 c. chopped fresh basil
One quarter c. chopped fresh parsley
One quarter c. chopped walnuts or pine nuts
3 tbs. chicken broth
One half tsp. freshly ground pepper
2 tbs. freshly grated parmesan cheese
12 oz. dried linguine
1. Heat oven to 350.
2. Place garlic cloves in a garlic baker or on a nonstick or lightly oiled baking sheet.
3. Cover and bake for 30 to 35 minutes.
4. Peel skin from garlic cloves, or squeeze out garlic pulp.
5. Combine garlic, one quarter c. of the oil, vinegar, basil, parsley, nuts, chicken broth, and pepper in a food processor workbowl or blender container and process until smooth.
6. Transfer to a bowl and stir in cheese, set aside or refrigerate.
7. Cook pasta according to package instructions.
8. Rinse pasta and drain.
9. Remove pasta to a saucepan over low heat.
10. Toss with garlic-basil mixture and serve.
Makes 4 servings.
Fruit desserts-Baked Apple in Fruit Sauce
4 small apples
One half c. unsweetened orange juice
1 egg yolk
Non-nutritive sweetener powder
1. Preheat oven to 350.
2. Peel and core apples.
3. Wrap each apple in a piece of aluminum foil and bake in the oven for 45 minutes.
4. Whip together the egg yolk and orange juice. Put in a double boiler. Continue whipping until the mixture is smooth. Add the sweetener. Remove the apples. Place them in individual dishes and cover with the orange juice. Serve hot.
Yummy to the tummy banana pudding
1 box sugar free jello instant banana cream pudding mix
One and one half c. fat free milk
1 tub sugar free Cool Whip, thawed
Optional: 4 oz. container plain low-fat yogurt
1 box sugar-free vanilla wafers
4 medium, ripe bananas
Add pudding to cold milk and whisk for two minutes until thickened. Fold in yogurt (if using) and whipped topping. In a medium bowl, layer half of the wafers, then half of the sliced bananas, and finally cover all with half of the pudding. Repeat. Cover with lid or plastic wrap and refrigerate at least two hours, or preferably overnight.
Mozzarella, Cherry Tomato and Basil Skewers
1 clove garlic, smashed
One quarter tsp. kosher salt
One eighth tsp. crushed red pepper flakes
3 tbsp. extra-virgin olive oil
12 bocconcini (small mozzarella balls), about 8 oz.
1 pint mixed red and yellow cherry or pear tomatoes
12 basil leaves, preferably large
12 (6 in.) wooden skewers
Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at leat 1 and up to 24 hours.
Thread a yellow cherry tomato onto a skewer, wrap a mozzarella in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.
Banana Slush Punch
1 can 12 oz. frozen orange juice concentrate
1 can 6 oz. frozen lemonade concentrate
2 cups sugar
1 can pineapple juice 46 oz.
2 2 liter lemon lime soda-chilled
Mash bananas thoroughly and add slightly thawed frozen juices. Add sugar and pineapple juice. Stir well to dissolve sugar. Pour into one gallon container and add enough water to come within one inch of the top. Freeze.
When ready to serve pour into a 2 gallon punch bowl. Add lemon-lime soda.
Punch base can be frozen and kept indefinitely.
Mash the bananas in the blender and add the frozen juices to that. In a large pitcher, add pineapple juice and sugar and stir until dissolved. Mix the two together and pour into a clean one gallon milk or water container. Fill with water and freeze.
When ready to serve, cut plastic bottle off of the frozen base and pour chilled soda over. Can break up big chunks as it melts.
1 c. rice
1 medium eggplant
One quarter c. oil
1 diced tomato
1 diced green pepper
1 small minced onion
1 minced garlic clove
Salt to taste
Pepper to taste
One quarter tsp. basil
2 tsp. butter
Cook rice according to package directions. Cut eggplant in half length wise and scoop out the center from each half leaving a one half inch shell. Dice the eggplant meat.
Place eggplant shells cut side down in a large skillet with about one half inch boiling salted water. Cover and steam 3 minutes. Drain and reserve.
Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
Bake in a preheated 350 F oven about 35 minutes or until the eggplant shells are tender. Makes 2 main dish servings.
Hunter’s Stew Dish for Royalty
One half lb. sliced mushrooms
1 c. sliced sausage
2 lb. sauerkraut
One half lb. beef or pork
1 large peeled and sliced apple
20 oz. can tomatoes
1 c. coarsely chopped bacon
One quarter c. water
1 bay leaf
6 steamed potatoes
1 c. leftover meat can be substituted for the beef or pork. Squeeze sauerkraut or drain if canned.
In a large casserole put sauerkraut, mushrooms, apple, tomatoes, peppercorns, bay leaf and one quarter c. water.
Cover and simmer for 75 minutes. Add sausage, meat and bacon.
Simmer 1 hour longer.
Serve with steamed potatoes.
Boiled peeled potatoes in salted water to cover, with a spoonful of butter added.
When cooked drain, add butter and tsp. of chopped dill and let stand covered for 5 minutes.
Disclaimer: The contents of this blog are mine personally and do not reflect any position of the U.S. government or the Peace Corps.