Note:
the following are on my list to try, once tried and true I will move to the appropriate page in the main section

salads

Block Party Pepper Salad - Crank's cookbook- Joanne

3 red bell peppers
3 green bell peppers
3 yellow bell peppers
1 lb. fresh green beans
2 (1-lb.) cans kidney beans (or chick peas or cannelini beans)
1 large red onion, halved and sliced
3/4 head small cauliflower. cut into florets
12 medium radishes, sliced

Dressing:

3/4 cup olive or vegetable (or half and half of each)
1/4 cup balsamic vinegar (or red wine vinegar)
1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh-ground black pepper
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
Put all dressing ingredients in a jar, cover tightly and shake until well-mixed. Adjust viinegar and seasonings to taste. Bring salad to room temperature to serve.

Seed all peppers and cut into 1-inch squares. Blanch each color pepper separately, drain and rinse in cold water and pat dry on paper towels.

Cook green beans in a large amount of salted water until crisp-tender. Drain, rinse in cold water and dry on paper towels. Place peppers, green beans, kidney beans (drained), onion, cauliflower and radishes in a large bowl. (Glass is nice, to show the rainbow of colors.) Add dressiing, toss gently until everything is coated. Cover and refrigerate at least four hours to blend flavors. Mix gently with a fork several tiimes during chilling to make sure dressing flavors
everything.

Serves a crowd

Buckwheat Noodle Salad with grilled tofu & roasted peppers - Vegetarian Cooking for Everyone - Stacey

tofu and marinade
1 package Chinese-style firm tofu
1/3 c hoisin sauce
2 tsp sesame oil
1/3 c rice wine (mirin)
3 tblsp soy sauce
1 1/2 tbslp brown sugar
1 1/2 tblsp tomato paste
3 garlic cloves, minced
1 tbslp minced ginger
2 pinches red pepper flakes

Noodles
2 red bell peppers, halved lengthwise and brushed with oil
1 12 oz package soba noodles
1 bunch scallions, thinly sliced
2 tblsp chopped cilantro
2 tblsp toasted sesame seeds

Cut the tofu into slabs about 3/8 thick and drain briefly on paper towels. Whisk the remaining marinade ingredients together in a pie plate. Add the tofu and turn the pieces so taht all are covered with the marinade. Cover and refrigerate until ready to use.

Prepare the grill (or broiler). Remove the tofu from the marinade, reserving the marinade. Grill or broil the tofu until browned on both sides, then slice into strips. Grill or broil the peppers until the skin blisters, then peel and slice into narrow strips.

Boil the noodles until done, according to the package instructions. Drain and rinse under cold water to stop the cooking and shake off the excess water. Toss the noodles with the reserved marinade, scallions, cilantro, peppers and tofu. Sprinkle the sesame seeds over the noodles and toss.

Bulghur Wheat Salad - Joanne

(Best made a day in advance)
8 oz. bulghur wheat
6 oz. dried apricots, sliced
4 Tbsps. chopped fresh mint
6 scallions, trimmed and sliced
2 cloves garlic, crushed
4 Tbsps. lemon juice
2 Tbsps. oil
Salt and pepper to taste
Fresh mint or parsley sprigs to garnish.

Cover the bulghur with boiling water and leave to stand for 15 minutes until the water is absorbed. Combine the bulghur, sliced apricots, mint, parsley, scallions, garlic, lemon juice, oil and salt and pepper. Mix well. Garnish with fresh herbs just before serving.

Serves 6-8

Chickpea Salad with Parsley, Lemon, and Sun-dried Tomatoes - Scott

1/4 cup olive oil
1 tablespoon cumin seeds
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.

Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead.) Black beans are good as well.

Cover and refrigerate. Bring to room temperature before serving.

garbanzo bean salad – Aunt Louise

garbanzo beans
frozen peas (cooked and drained)
Frozen corn (cooked and drained)
chopped red pepper
chopped green onions

Dressing:
plain yogurt
lime juice
cumin
pepper
oregano

Mix dressing and toss with veggies--chill a couple of hours to blend flavors..
Great for summer eating. I didn't have any lime juice so I used lemon flavored yogurt and it worked fine.

Melon and Butter Bean Salad - Joanne

4 oz. dried butter beans, soaked overnight
2 oz. walnuts, coarsely chopped
3 celery sticks, sliced thinly
1 s,a;; camtaloupe, peeled and cut in small chunks
Melon slices, celery leaves and walnut halves for garnish

Drain the beans. Cover with fresh water, bring to a goil and cook until tender--about 45 minutes. Drain and cool. Mix butter beans, chopped walnuts, celery and chopped melon together gently but well.

Dressing:
2/3 cup mayonnaise
2 tsps. lemon juice
1 Tbsp. vinaigrette dressing
1/2 tsp. curry powder (optional)
Salt and pepper to taste.

Put all the dressing ingredients in a small bowl and stir until combined. Just before serving salad, add dressing to bean-melon mixture and toss lightly until well-mixed. Garnish as indicated above.

Serves 4

Mesclun, Blue Cheese, And Pears - The Occasional Vegetarian

Red Wine Vinaigrette
2 tablespoons red wine vinegar
1 teaspoon dijon-style mustard
1/3 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
1 clove garlic - crushed

Salad:
6 cups mesclun -- or a combination of radicchio, arugula, and belgian endives
2 pears -- peeled and sliced (ripe)
4 ounces blue cheese -- (see note)
2 tablespoons sesame seeds -- roasted and ground

To make the vinaigrette, combine the vinegar, mustard, salt, pepper, and oil and whisk or shake in a tightly covered jar until blended. The vinaigrette can be prepared several days ahead and refrigerated. Return to room temperature before using. Add the garlic to the salad dressing. [I put all dressing ingreds in a bowl and whisked.]

In a large bowl, toss the mesclun with enough of the salad dressing to coat the leaves. Place the dressed leaves on a light-colored serving plate. Surround the leaves with the sliced pears. [I used home grown green lettuce only...and pears and avocado at the edge.]

Crumble the cheese and sprinkle across the top of the mesclun. Scatter the ground sesame over the cheese.

Note: Is good without blue cheese, too.

"This is one of my personal favorites for lunch. Bleu d'auvergne is my first choice for this salad, but any good blue cheese can be substituted. Make sure to buy the pears a few days in advance and allow them to ripen at room temperature to their full sweetness."

6 to 8 for a first course

Midwestern Depression Pea Salad - Crank's Cookbook - Joanne

1 can peas, drained (or 2 cups fresh, lightly cooked or 2 cups frozen peas, thawed)
1 cup cubed mild longhorn or cheddar cheese
1 cup salted peanuts
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped sweet pickle (not relish)
1/4 cup chopped fresh parsley
2 Tbsps. chopped bell pepper
1 Tbsp. chopped red bell pepper (or canned pimiento)
1 hard-cooked egg, chopped
4 heaping Tbsps. creamy salad dressing (Ranch dressing or mayannaise, or vinaigrette with a little cream added)
1 tsp. lemon juice
1 tsp. prepared mustard
1 tsp. celery seed

Combine all the ingredients in the order given in a large bowl and mix lightly. Chill for several hours in a tightly covered container to allow the flavors to meld. (Another very, very good side dish--especially for a summer picnic.)

Serves 8

Rice Noodle Salad with Shrimp - Cooking Light Magazine

3 cups sliced asparagus
8 ounces fine rice noodles or angel hair pasta
1/2 cup fresh lime juice
2 tablespoons minced ginger
1 1/2 tablespoons vegetable oil
1 teaspoon salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground pepper
2 cloves garlic, minced
1 pound cooked shrimp, peeled
1 cucumber, peeled, seeded and sliced
1 cup shredded romaine lettuce
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
3 tablespoons chopped roasted peanuts

Place asparagus over boiling water, cover and steam for 1 ½ minutes. Set aside. Cook noodles in boiling water for 1 1/2 minutes. Drain, rinse under cold water, and drain again.

In a large serving bowl, combine lime juice, ginger, oil, salt, pepper flakes, ground pepper, and garlic. Add asparagus, shrimp, cucumber, lettuce, green onions, cilantro and mint. Add noodles and toss to thoroughly distribute all ingredients. Sprinkle with peanuts and serve.

Serves 4

Salmon Salad - Ina Garten

2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Break the salmon into very large flakes, removing any skin and bones,
and place the salmon in a bowl. Add the celery, red onion, dill,
capers, raspberry vinegar, olive oil, salt, and pepper. Season, to
taste. Mix well and serve cold or at room temperature.

Yield: 4 servings

Sweet and Sour Radishes - Joanne

1 bunch radishes
1 tsp. salt
2 tsps. soy sauce
2 Tbsps. cider vinegar
2 Tbsps. brown sugar
1 tsp. sesame oil

Trim the radishes, then scratch the surface with the prongs of a fork. Place in a siingle layer on a plate and sprinkle with the salt. Leave for 10 minutes. Wash the radishes and dry on paper towels. Combine the remaining ingredients and pour over the radishes.

Cover and marinate for several hours.

Serves 4

entrees

Green Peas in a Creamy Sauce

1/4 teas sugar
1/2 teas ground cumin
1/2 teas garam masala (I used Punjab Tandoori Masala from Nirmala's Kitchen)
3/4 teas salt
1/4 to 1/2 teas cayenne pepper
1 Tbsp tomato paste
3/4 C heavy whipping cream
1 teas fresh lemon juice
2 Tbsp chopped fresh cilantro
1 fresh hot green chile, minced (I used a fresh red cayenne from the garden)
3 Tbsp vegetable oil
1/2 teas cumin seed
1/2 teas black or yellow mustard seed
20 oz frozen peas, defrosted and drained

Combine the sugar, ground cumin, garam masala, salt, cayenne, and tomato
paste. Slowly add 2 Tbs water, mixing as you go. Add the cream slowly and
mix. Add the lemon juice, cilantro, and minced chile. Mix again and set
aside. NOTE: this can be made ahead up to a day in advance, refrigerated.

Put the oil in a large frying pan set over medium high heat. When oil is
hot, add the cumin and mustard seeds. When they start to pop--this takes
just a few seconds--add the peas. Stir fry the peas for 30 seconds. Add the
cream sauce. Cook on high for about 1 to 2 minutes until the sauce
thickens,
stirring gently as you do so.

Serves 5-6

From Madhur Jaffrey's Quick and Easy Indian Cooking, 1996

Cauliflower Bhaji

1 tsp.cumin seeds
2 onions, thinly sliced
2 cloves of garlic, crushed (or more!)
1 red chili, sliced thinly
1 tsp. turmeric
1/2 tsp. ground coriander
1 large cauliflower, broken into florets
1 lb. potatoes, cubed
2/3 cup water
3/4 cup plain non-fat yogurt
2 cups frozen peas
1 tablespoon chopped cilantro leaves
2 tsps. garam masala (you can use curry if you don't have this)

Saute the onions, garlic and cumin seeds in a little water until softened. Add the cauliflower and potatoes and cook, stirring for 5 mins.

Sprinkle in the ground coriander, turmeric and chili. Mix well. Add the water and yogurt and bring to a boil, reduce heat, partly cover and simmer for 10-15 mins., until the veggies are tender.

Add the remaining ingredients and cook for 5 mins. Garnish with cilantro leaves and serve!

Fourth of July Garbanzo Bean Burgers

2 cups pre-cooked or canned (two 19-ounce cans) garbanzo beans (chickpeas), drained and mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 cup small onion, peeled and finely chopped
1/4 cup whole wheat flour
salt and pepper to taste
2 teaspoons vegetable oil

Mix all ingredients except for cooking oil in a bowl.

Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown. Turn burgers over and fry on the other side until done.

Serve alone or with tomato sauce, ketchup, or barbecue sauce.

Makes 6 burgers

Garlic Chick Peas and Greens

2 tablespoons extra-virgin olive oil, 2 turns of the pan
6 cloves garlic, crushed
1 pound trimmed mustard greens, coarsely chopped
Salt and pepper
1 cup vegetable broth
2 (15-ounce) cans chick peas, drained

Heat a skillet over medium heat. Add oil and crushed garlic. Sauté garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add 1 cup vegetable broth to the pan. Bring broth to a boil. Cover pan, reduce heat to simmer and cook greens 7 or 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with the stewed greens. Adjust salt and pepper and serve.

The main entrée with this menu was inappropriate, I thought an eggplant dish would go great with this, but none I had could be made in 30 minutes.

4 (1 cup) servings

Greek Potato Stew - Allrecipes.com
be advised potatoes may stick

2 1/2 pounds potatoes, peeled and cubed
1/3 cup olive oil
2 cloves garlic, minced
3/4 cup whole, pitted kalamata olives
1 1/3 cups chopped tomatoes
1 teaspoon dried oregano
salt and pepper to taste

In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes and oregano.

Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.

6 servings

Kobi-batata shaak - food list serve

1 tb Vegetable oil
2 ts Cumin or mustard seeds
2 1/2 c Potatoes, cut into 3/4-inch pieces
1 c Shredded green cabbage, or up to twice as much
1/2 ts Cumin powder
1 1/2 ts Coriander powder
1/2 ts Turmeric powder
1/2 ts Red chili powder
2 tb Fresh cilantro, chopped
3/4 ts Lemon juice
1/4 c Tomatoes, chopped

Heat oil in a large skillet over medium heat. Add cumin or mustard seeds. Cook until seeds turn golden brown (for cumin) or gray (for mustard) and release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch seeds closely to be sure they don't overcook.

Add potatoes into the skillet. Reduce heat to medium-low, cover and continue cooking for 15 minutes. Stir occasionally to prevent the potato mixture from sticking to skillet.

Add cabbage and continue cooking until vegetables are semi-tender. Add spices and stir to evenly coat vegetables. Cook until vegetables are tender, about 10 minutes. Stir in cilantro, lemon juice and tomatoes and serve immediately.

Makes 2 to 3 servings

Vegetable Couscous

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Sauté, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

4 entree servings

Vegetable Curry

2 large onions cut into eighths
About 2.5 cups vegetablestock
2 cloves garlic, crushed
1 1/2 tsp ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. allspice
1/2 tsp. ground turmeric
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper (or to taste)
1 small red & 1 small yellow pepper, chopped
3 carrots, peeled & coarsely chopped
3/4 lb. mushrooms, quartered
1 T. Tomato puree
2 medium boiling potatoes, peeled & cut into 1.5 inch dice
1 large cauliflower, trimmed & broken into florets
Juice of 1 large lemon
Salt to taste
1/2 lb. green beans, trimmed & cut into 1.5 inch lengths

Separate the onion pieces into segments & spread them in a heavy frying pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan. Stir in 1 1/2 cups stock and deglaze the pan (i.e. let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots & mushrooms. Reduce heat & simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the vegetables are "frying" in their own juices.

Don't rush this step; it is essential that the spices should not have a raw, harsh taste.
Cook very gently for a few more minutes. Stir in the tomato paste. Cool slightly, then puree half the mixture in a blender & push it through a sieve. Combine the pureed and unpureed mixture in the pan.
Add the potatoes and cauliflower to the pan. Toss everything together very well.
Pour in additional stock to reach about one third of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan. Season with salt, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in the beans & continue simmering for 5 minutes more or until all the vegetables are tender.

Vegetable Korma

1 small cauliflower
3/4 cup peas
2 potatoes
1 carrot
1 tomato
2 onions
2/3 garlic flakes
1 small ginger piece
1 tsp. chilli powder
1 tbsp. garam masala powder
1/2 tsp. turmeric powder
1tsp. Cumin seeds
4 tbsp. oil orghee
3/4 cup coriander leaves, chopped (optional)

Cut the cauliflower into small pieces, peel the potatoes and carrot and cut them into small cubes,
wash all vegetables. Chop the tomatoes, grate the onions.
Make a smooth paste out of the ginger and garlic.
Heat oil in a vessel. Add the cumin seeds. Add onion and sauté.
Add ginger-garlic and fry for one minute. Add all powder masalas and vegetables. Add salt and sugar. Stir fry till crisp.
Add 2 cups hot water and cook till done. Add coriander leaves before serving (optional).

sauces

Asian bbq sauce - food list serve

¼ cup hoisin sauce
¼ cup honey
¼ cup reduced sodium soy sauce
2 tablespoons orange juice
4 garlic cloves, minced
2 tablespoons chopped green onions
1 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper

dips & spreads

Green Bean Pate with Basil - Kitchen Garden Cookbook - Esther

1/2 pound fresh green beans -- trimmed
1 tablespoon vegetable oil
1 onion -- coarsely chopped
3 hard boiled eggs
3 tablespoons basil -- finely chopped
1 teaspoon lemon rind
lowfat mayonnaise
salt and pepper -- to taste

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onion and saute until softened. Cool

In a food processor or with a food chopper, process or grind green beans, onions, eggs, basil, and lemon rind until roughly pureed.

Remove to a bowl and add in just enough mayonaise to hold mixture together. Stir in salt and pepper to taste. Chill NOTES : Makes about 2 Cups - Authors suggest garnish with nasturtiums.

Lemony White Bean Dip - Cool Kitchen Cookbook

In our menu, we call for this as a stuffing for pita bread. But you can also use
it as a dip with raw vegetables, or spread it on thick slices of grilled bread.

2 (15-ounce) cans white beans, such as cannellini or Great Northern beans
2 cloves garlic, coarsely chopped
1 cup tightly packed fresh parsley leaves (preferably flat-leaf)
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt, or to taste

Drain and rinse beans. Place the beans, garlic, parsley, lemon juice and oil in the work bowl of a food processor. Process until smooth, scraping down the sides of the bowl once or twice as
necessary.

Scrape the mixture into a small bowl. Stir in the salt. Can be made several hours in advance, covered and refrigerated. Let come to room temperature before serving.

Makes about 4 cups

Return to recipe page