BOW TIES WITH CREAMY TOMATO SAUCE
1 small onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. flour
1 can (14-1/2 ounces) Italian stewed tomatoes, pureed
Pinch sugar
1 small bay leaf
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 can (12 ounces) evaporated skim milk
12 ounce package farfalle (bow tie)
1/4 cup grated Parmesan cheese, divided
1. In a large nonstick pan or Dutch oven, saute onion and garlic in olive oil on medium heat until tender. Whisk in flour until blended; add pureed tomatoes. Stir in sugar and spices; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Meanwhile, cook farfalle according to package directions. Remove and discard bay leaf from sauce. Gradually stir in evaporated skim milk; heat through.
3. Drain farfalle; top individual servings with sauce and Parmesan cheese. Yield: 5 servings.
Veg-Head Three-Bean Chili
Recipe courtesy Rachael Ray
This Tex-Mex great pleaser is another vegetarian happy medium to
please meat eaters and meat-free-ers alike.
2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large bell pepper, red or green, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can dark red kidney beans, rinsed and drained
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
Toppings:
8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for
dipping
Over moderate heat, add oil to a deep pot and combine onion,
peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables.
Deglaze pan with beer or broth, add tomatoes, black beans, red
kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken
chili by stirring in refried beans. Simmer over low heat about 5 to
10 minutes longer, then serve up bowls of chili and top with
shredded cheese, scallions, and tomatoes. Place bowls on charger
plates piled with assorted tortilla chips.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
LEMON ZUCCHINI-SQUASH SAUTE
************************************************** **************
INGREDIENTS
1 tablespoon olive oil
2 med. zucchini, 1 pound cut lengthwise into quarters,
then into 1 1/2 inch pieces-about 2 cups
2 yellow squash, 1 pound cut diagonally into 1/4 in slices
2 cups 1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt 1 tablespoon lemon juice
1 teaspoon grated lemon zest
DIRECTIONS:
In large nonstick skillet heat oil over medium-high heat. Add
next 6 ingredients and cook about 6 minutes or until tender,
stirring occasionally. Stir in juice and zest, remove from
heat.
YIELD: 6 servings
GRILLERS PRIME (TM) with Red Onion Jam
1 red onion, peeled
1 cup water
3 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
2 sprigs tarragon, leaves removed and finely chopped
3 tablespoons mayonnaise
3 tablespoons Dijon mustard
4 round sandwich rolls, sliced down the middle
8 large spinach leaves, cleaned
4 MORNINGSTAR FARMS (R) GRILLERS PRIME (TM) burgers
1. Cut onion into 1/4 - inch thick slices. Stir water, butter, sugar and
salt in pan, bring to a boil and add onion slices. Cook on high heat
until mixture boils and most of water is evaporated. Lower heat and
simmer until mixture resembles a jam like texture. Set aside for red
onion jam.
2. Combine chopped tarragon, mayonnaise and mustard to make Dijon
dressing. Spread Dijon dressing on top and bottom of each roll. Place
two spinach leaves on each roll. Set aside.
3. Prepare MORNINGSTAR FARMS (R) GRILLERS PRIME (TM) burgers according to
package directions. Place a burger on each roll. Top each burger with
red onion jam. Serve immediately.
Yield: 4 Servings
Pea and Cheese SaladPea and Cheese Salad
Servings: 4 to 6
1 cup cubed sharp Cheddar cheese
1/2 cup chopped sweet pickle, drained
1/4 teaspoon salt
1/3 cup mayonnaise
2 1/2 cups canned peas, drained
lettuce leaves
Combine all ingredients except lettuce. Chill until serving time. Serve mounded
on lettuce leaves.
QUICK AND EASY STIR FRY
Ground Beef substitute
dash of olive oil
Bag of frozen pepper stir fry mix with onions in it
worchestire {spelling} sauce or stir fry sauce
instant brown rice
Heat wok/skillet.
While doing so start rice.
Add oil to wok/skilliet. Next add "beef".
Cook till thawed throw in pepper mix. You can add a spoonful of minced garlic from a jar for a garlic taste. Cook till almost thawed. Don't forget to check the rice. Add sauce. When rice is done put it on a plate and top with the stir fry.
Tex-Mex Stuffed Peppers
4 large green bell peppers
1 bag Harvest Grain Crumblers
1 pkg Taco Bell taco mix
1 can (8 oz) Mexicorn, drained
1 pkg (8 oz) mozzarella cheese, shredded
1 can (14-15 oz) enchilada sauce (red or green)
Preheat oven to 350°. Cut tops off peppers. Slice down one side of each pepper, devein and deseed. Add taco seasoning to crumblers and prepare as directed on taco package. Then add corn and 1/2 package of cheese. Place peppers, sliced side up, in a 13x9" baking dish. Stuff each pepper with mixture. Cover all with enchilada sauce. Cover dish with foil and bake for 15 to 20 minutes, removing foil the last 5 minutes and topping with remaining
cheese. Remove from oven and serve. Serves 4.