Yummy Stirfry that is great for us stay at home MOMS
who want more time to play with the kiddies!
1 cup of cooked rice
1 can of pineapple
1 head of broccoli
1 box of tofu (extra firm)
15 minutes before rice is done start to stir fry veggies in a little bit
of Olive Oil. When Veggies are crispy or the way you like them add them to
the rice and than add pineapple sauce. Than in same pan as stirfry was in
add a little olive oil and Tofu and cook for 5 minutes. Add tofu to the rest
of veggies and rice.
You can add any different spices that you like or soy sauce, sweet and sour,
terriaki sauce! This makes great leftovers and saves time for a couple of
meals to come not to mention it is so yummy!
Michelle Perry in NJ
Email: [email protected]
Spaghetti Kerkenaise - the sauce gets its name from
the islands of Kerkennah just off the central coast of Tunisia ... and the
dish is sheer heaven
3 large tomatoes
8 unpeeled garlic cloves
2 tbsp capers, drained
2 tsp caper juice
15 fresh parsley leaves
2 tbsp virgin cold pressed olive oil
salt and freshly ground black pepper to taste
1 tbsp harissa (see instructions below)
1 chili, minced
12 ounces spaghetti or dried capellini (angel hair) pasta
1. Preheat the broiler. Place the tomatoes on a lightly
oiled baking sheet and broil about 3 inches from the heat source, until the
skins are evenly blackened. Set aside to cool. Broil the unpeeled garlic
cloves until lightly browned on both sides, 5 to 6 minutes. Set aside to
2. When the tomatoes are cool enough to handle, finely dice them. Place
them in a colander to drain for 30 minutes. Squeeze the tender garlic
cloves out of their skins and mash them coarsely with a fork. Set aside.
3. Transfer the tomatoes to a serving bowl. Stir in the garlic, capers,
caper juice, half of the parsley, 1 tbsp of olive oil, salt, pepper, harissa
4. In a large saucepan, bring lightly salted water to the boil and cook the
pasta until al dente. Drain well and transfer to a serving bowl. Toss
with the remaining olive oil. To serve, mound the pasta in a shallow bowl,
and top with the tomato and caper sauce. Garnish with the remaining
Barley Beef Stew
This meal is an excellent way to use leftovers from a beef roast. Or, omit
the beef for a vegetarian stew with just as much warming power and
1 c cooked beef, cut in small pieces (1/2 in. or smaller)
1 c dry pearled barley
1 carrot, sliced
1 onion, sliced
2 stalks celery, sliced
1 med. potato, cubed
1 med jar tomato puree or stewed tomatoes (12-14 oz)
3 c vegetable stock
Salt & Pepper to taste
Place stock in large saucepan and bring to boil. Stir in barley and
tomatoes. After 10 minutes, add vegetables. Simmer for 30 - 40 minutes or
until vegetables are soft and barley is plump. Stir in beef and heat
through. Add salt and pepper to taste.
Serve with pumpernickel or seeded rye toast.
Serves 4 to 6.
Honey Baked Lentils
This is a good side dish with typical picnic fare or an excellent main
if served with corn bread.
Combine in saucepan:
2 1/2 c dry lentils
1 small bay leaf
5 c water
Bring to a boil. Cover and reduce heat. Simmer for 30 min. Discard bay
Preheat oven to 350
Combine in small bowl:
1 t dry mustard
1/2 t ginger
1 T soy sauce
1 small onion, diced
1 c water
Combine mixture with lentils in a large oven safe dish with a tight-fitting
lid. Pour over all:
1/3 to 1/2 c honey
Cover and bake for 60 minutes.
VEGETARIAN CORN & BEAN CHILE
3 Tbsp oil
1 large onion chopped
3 cloves garlic
1 Tbsp chile powder
1 tsp cumin
1/4 tsp oregano
2 cups veg. broth
2 tbsp tomato paste
1 cup frozen corn
4 cups cooked kidney beans
Heat oil in large dutch oven.
Saute onion & garlic - do not brown.
Add spices. Cook 2 min. Add veg. broth,
tomatoe paste and corn and 2 cups of whole kidney beans
and 2 cups of mashed kidney beans.
Cover and simmer 30 min. If not thick enough, simmer
uncovered for 15 minutes.
HONEY CURRY CHICKEN
1 package of drumsticks
2/3 cup of margarine
2/3 cup honey
1 Tsp curry
Set out chicken in a baking dish. Melt margarine and
Add curry and pour over chicken. Bake at 350 degrees for
Baste every 10 to 15 minutes. Serve chicken on a bed or
rice with a side salad
This is an easy meal that my kids love.
2 cups of cornbread
1 cup crumbled biscuits
2 eggs, beaten
1/2 cup chicken stock
1/4 c. celery, chopped
1/4 c. onion, chopped
salt, pepper and poultry seasoning to taste
1/8 c. butter
1 c. milk
Mix all together (Will be thick like soup) and bake in a greased pan at
350 degrees until well browned (about 45 min. to 1 hour).
** Good sered with turkeys or hams or chickens.
Hope you all enjoy these!!
Submitted by Wendy McNair