Minestrone with Pasta and Beans PASTA E LENTICCHIE
(Pasta with Lentils)
Cooking time: 1 1/2 hours
Serves four to five
1 1/2 cup lentils, rinsed and sorted
3 bay leaves
1 tablespoon salt
3 stalks celery, chopped finely
parsley, as much as you like
2 tablespoons olive oil
1/2 cup tomato sauce, or fresh tomatoes-skinned, diced
3 cloves garlic, chopped finely
1/2 pound pasta, shells or spaghetti broken into fourths
black pepper or fresh, hot peppers
Cook lentils in pressure cooker with bay leaves, salt and 1/2 gallon of water for 1/2
hour. Let stand one hour before opening pressure cooker lid. Add garlic, tomato sauce and
celery to 2 cups of the lentils. Cook for 15 minutes over medium heat. Make sure that the
lentils are soft. Bring the mixture to a boil. Add the pasta to the lentil mixture. Cook
for 5-7 minutes, until the pasta is cooked. Add the parsley. Serve with black pepper and
cayenne pepper.
NOTE: Freeze leftover lentils in an airtight container. Use them in soup or the next
time you make this recipe!
MINESTRONE WITH CABBAGE & NAVY BEANS
Cooking time: 1/2 hour
Serves four or more people
2 carrots, diced into small pieces
1 cup cabbage, finely chopped or shredded
2 potatoes, diced into small pieces
2 cups navy beans, already cooked or canned
2 stalks celery, finely chopped
3/4 cup tomato purČe
3 cloves garlic, finely chopped
fresh parsley, chopped, as much as you like
2 tablespoons olive oil
1/2 pound pasta, small shells or spaghettini
1/2 gallon water
After cutting all the vegetables into pieces, bring water to a boil in a large stock pot
with the carrot, potato and cabbage. After 15 minutes, add the cooked navy beans, tomato
and celery and salt. Cook for an additional 15 minutes. Add the pasta to the boiling soup
and cook for an additional 7 minutes or until pasta is al dente. Add parsley and olive
oil. Serve with parmesan cheese or Brewer's yeast and additional parsley.
Veggies SHITAKE MUSHROOMS WITH TOFU
Cooking time: 1/2 hour
Serves 4 or more
1cup brown or basmati rice
4 dry Shitake mushrooms, soak in water until soft
2 carrots, diced
2 stalks celery, finely chopped
1/2 pound tofu, diced
1 bunch kale, leaves only, without stalks, chopped
2 small onions or 2 shallots, finely chopped
1/8 teaspoon sea salt
2 tablespoons olive oil
Tamari sauce
Rinse the rice well, then add to two cups of water, heat until boiling, then reduce heat
to medium. Continue to cook for 15 minutes. Meanwhile, soak the mushrooms in warm water.
In a separate pan, simmer the carrots and celery in a little water for approximately 10
minutes. Add the kale. Cover and continue to cook for 5-8 minutes, until the kale is
wilted. Meanwhile, heat oil in a skillet. Sautč the onions until golden. Drain the
Shitake and add to the onions. Add the tofu and cook for 5-10 minutes, stirring
frequently, until well heated. Add the carrot, kale and celery mixture. Toss until well
combined. Heat 5 additional minutes, to combine flavors. Serve over the rice. Garnish with
Tamari and Brewer's Yeast to taste.
Pasta and Sauces BAKED MANICOTTI OR GIANT SHELLS
Cooking time: 60-75 minutes
Serves 6 or more
1 pound manicotti or giant shells
1 1/2 pounds tomato sauce, fresh or canned
basil, as much as you like
4 tablespoons olive oil
1 pound fresh ricotta or tofu
1/2 pound cheese, mozzarella or soya, shredded
2 bunches fresh spinach ( 1 pound frozen)
2 tablespoons sea salt
1 teaspoon black pepper
Clean the spinach very well, while bringing 2 cups of water to a boil. Add salt and
spinach. When the water comes to a rolling boil again, turn off heat and allow spinach to
sit in the cooking liquid for 10 minutes. Drain spinach and set aside. Meanwhile, heat
your tomato sauce. When the tomato sauce is heated through, add a little olive oil, basil
and salt, to taste. In a mixing bowl, combine the ricotta or mashed tofu, add black pepper
and mix well. In a large stock pot, bring 1 1/2 gallons of salted water to a boil, add
pasta and 1 teaspoon of olive oil. Cook for 7 minutes. Drain and rinse the pasta with cold
water. Drain again. Preheat oven to 300 degrees. Put a layer of tomato sauce in a large
baking pan. Fill pasta with ricotta or tofu using a teaspoon. Place filled pasta on top of
tomato sauce. Cover filled pasta with drained spinach. Carefully ladle more tomato sauce
over the top of the spinach. Top with cheese. Bake for 30 minutes unitl cheese melted and
bubbly. Serve immediately.
Indian Cuisine BASMATI RICE WITH DAL
Cooking time: 60 minutes
Serves 4 or more
1cup basmati rice
1 cup red or brown lentils
1/2 cup tomato sauce
2 tablespoons ghee or olive oil
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon tumeric
1 teaspoon ginger, fresh grated or ground
2 stalks celery, finely chopped
parsley or cilantro, as much as you like,
finely chopped
Sort the lentils and rinse well. Bring 4 cups of water to a boil. Add salt and lentils.
Occasionally skim the foam off of the lentils as they cook for 30 minutes, or until soft.
Remove them from heat and drain excess water (reserve). Place the rice in a saucepan with
2 cups of water and cook for 15 minutes, covered, without stirring. While the rice cooks,
heat ghee in a skillet over medium heat. Add spices and stir. Add celery and tomato sauce.
Cook for 10 minutes. Add the lentils to the skillet and stir to combine. Add enough of the
lentil cooking liquid to make the sauce the consistency of your choice. Serve with rice
and
garnish with parsley or cilantro.
Salads and Sides CUCUMBER SALAD
Serves 4
2 whole cucumbers, sliced very thinly
pinch sea salt or a dash of tamari
a sprinkling of vinegar, your choice
1 tablespoon olive oil
juice of half a lemon
1/8 cup water
If your cucmbers are waxed, peel them before slicing. Whisk the dressing ingredients
together. Place cucumber slices on a plate. Sprinkle lightly with dressing.
MIXED GREEN SALAD
Serves 4
leaf lettuce
endive or escarole
bibb lettuce
spinach leaves
1 carrot or beet, shredded
3 radishes, shredded
4 green onions, chopped
your own dressing
Choose a large bowl to serve the salad in. Clean all lettuces well and tear inot
bite-sized pieces. Use as much lettuce as you need to fill the bowl. Shred/chop other
veggies on top of lettuce and toss to combine. Allow each guest to add their dressing,
otherwise, the lettuce will become soggy if there are leftovers.
CHAPPATIS
(also called Rotis)
Makes 20-25 chappatis
2 cups chappati flour (available at Indian groceries)
1 cup warm water
1/2 cup flour, in a separate bowl
In a bowl, mix the flour and water with hands to make a soft dough. Cover and let sit for
about an hour. Prepare 20 to 25 small balls from the dough. Squeeze and knead between
palms. Cover balls with reserved flour and roll with a rolling pin on a wooden board to
about 3-4 inches in diameter. Sprinkle with dry flour again, then roll each chappati to
its full size, about 6 inches in diameter.
Transfer each chappati to a hot iron pan over medium heat. Turn the chappati over after
30 seconds, when it begins to bubble. Rub the cooked side with a dry cloth in a circular
motion, this will make the chappati puff up. Take it off the pan after it puffs and put
the next one on the heat. Serve hot. Finished chappatis can be spread with ghee and put on
a plate with a lid while the others are cooking. Extra chappatis can be frozen for later
use.
NOTE: When you're in a hurry, flour tortillas from the grocery store serve the same
purpose. Whole wheat tortillas are the most similar in taste and texture. Of course, they
don't really compare to fresh bread! |
