Guest guest Posted January 1, 2001 Report Share Posted January 1, 2001 * Exported from MasterCook * Mediterranean Pasta Recipe By : Beyond the Moon -Ginny Callan Serving Size : 1 Preparation Time :0:00 Categories : Beyond The Moon Cookbook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked chick-peas( rinsed and drained if canned) Juice of 1 lemon 1/8 teaspoon cayenne 1 teaspoon paprika 1 teaspoon salt 2 tablespoons canola oil 1 1/2 cups thinly sliced red onion -- 3 med onions 8 large garlic cloves -- peeled and minced 1/2 cup chopped fresh basil (lightly packed) 4 cups diced fresh tomatoes (4 large tomatoes) 1 pound dry tubular pasta Finely grated Romano cheese for topping Put a large pot of water on to boil. Mash 2 cups of the chick-peas in a medium-size bowl. Stir in the lemon juice, cayenne, paprika, salt, and remaining chick-peas. Heat the oil in a saucepan over medium heat. Saute the onion and garlic until soft, about 5 minutes. Stir in the chick-pea mixture, basil, and tomatoes. Reduce the heat and simmer, stirring occasionally. Cook pasta until al dente, 7 to 9 minutes, drain, and transfer to a large serving bowl. Toss the sauce with the pasta, top with Romano cheese, and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Baked Beans ala Beyond The Moon Recipe By : Ginny Callan, Beyond the Moon Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Vegetarian Beans Beyond The Moon Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried Great Northern beans 2 tablespoons canola oil 2 cups onions -- chopped (2 large onions 6 large garlic cloves -- peeled and minced 1 medium jalapeno peppers -- minced (1 to 2) 1 cup red bell pepper -- chopped (1 large pepper) 1 cup green bell pepper -- chopped (1 large pepper) 2 tablespoons honey 2 tablespoons blackstrap molasses 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce) 1 tablespoon tamari 1 can tomato sauce -- (28 ounces) 1 teaspoon salt 1 teaspoon ground cumin Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8 hours or overnight. Drain the beans, and put them in a large pot with 8 cups of fresh water. Bring them to a boil, reduce the heat to a simmer, and cook, partially covered, until tender, about 1 hour, stirring occasionally. Drain the beans, and transfer them to a large baking dish. Preheat the oven to 350 degrees. Heat the oil in a skillet over medium heat. Saute' the onions, garlic, jalapenos, and red and green peppers until tender, about 5 minutes. Stir the cooked vegetables into the beans, along with the honey, molasses, mustard, Worcestershire sauce, tamari, tomato sauce, salt, and cumin. Bake, uncovered, for about 1 hour, until most of the liquid is absorbed and the beans are bubbling around the edges. Serve hot. Note: This recipe is a variation on Boston baked beans. Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the author of Horn of the Moon cookbook Adapted for Mastercook software by Brenda Adams <adamsfmle - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monterey Chowder Recipe By : Beyond The Moon Cookbook-Ginny Callan Serving Size : 1 Preparation Time :0:00 Categories : Soups Beyond The Moon Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups dried lima beans 1 tablespoon butter or margarine 3/4 cup chopped onion 3 large cloves garlic -- peeled and minced 1/2 teaspoon dried dill 3/4 cup chopped celery (1 1/2 stalks) 3/4 cup chopped red or green pepper -- (1 med. pepper) 1 small jalapeno -- minced 3 tablespoons flour 2 cups milk 1 cup corn (fresh or frozen) 1 14 oz can whole tomatoes with their juice -- coarsely chopped 1 teaspoon salt dash pepper 1 cup grated monterey jack cheese (4 oz) 1. Soak the limas in 4 cups water for 2 hours. Drain, put them in a large saucepan with 4 cups of fresh water and bring to a boil. Reduce heat and simmer, partially covered, for about 1 hour, until tender but still whole. 2. When the beans are nearly done, melt the butter in a large soup pot over med. heat. Saute the onion, garlic, and dill for about 2 min. Add the celery bell pepper, and jalapeno, and cook for 3-4 min. more, just until tender. 3. Stir the flour into the vegetables, and let it cook for a minute or two. Slowly pour in the milk, stirring constantly until thickened. Gradually add 2 cups of water, still stirring. 4. Stir in the corn, the tomatoes and their juice, the limas and their cooking water, salt and pepper. Bring the soup to a simmer and let it cook 5-10 minutes more, stirring occasionally. 5. A few minutes before serving, add the cheese, and stir until melted. **Don't let the soup return to a boil or the cheese may scorch. Serve immediately. *****To reheat, use a double boiler so you don't scorch the cheese. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Garlic Bisque Recipe By : Beyond The Moon Cookbook-Ginny Callan Serving Size : 6 Preparation Time :0:00 Categories : Beyond The Moon Cookbook Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry red wine 1 1/2 pounds mushrooms -- quartered 1 tablespoon butter or margarine 1 1/2 cups chopped onion -- (3 med. onions) 10 large cloves garlic -- peeled and minced 1/2 teaspoon dried leaf thyme 1 1/2 cups fresh whole wheat bread crumbs 1 cup sour cream 2 1/2 cups milk 2 tablespoons tamari soy sauce 1 teaspoon salt 2 tablespoons chopped fresh basil dash pepper 1. Heat 1 1/2 cups of the wine and the mushrooms over medium heat in a large soup pot. Simmer, partially covered, until the mushrooms have absorbed all the wine, about 20 minutes. Stir occasionally. 2. While the mushrooms are cooking, melt the butter in a skillet over med. heat. Saute the onions, garlic, and thyme until the onion is soft, about 5 minutes. 3. Puree the onion mixture. Add the bread crumbs, sour cream and 3/4 of the cooked mushrooms and process until smooth. 4. Stir the puree into the soup pot. Whisk in the milk, tamari, salt, basil, pepper, the remaining mushrooms, 1/2 cup wine, and 2 1/2 cups water. Heat until warmed through, stirring often. Ladle into bowls and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red and Black Basmati Rice Recipe By : Beyond The Moon-Ginny Callan Serving Size : 1 Preparation Time :0:00 Categories : Beyond The Moon Cookbook Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried black beans -- sorted and rinsed (3 to 31/2 cups cooked) 2 cups brown basmati rice 2 tablespoons canola oil 1 1/2 cups chopped onions (3 medium onions) 5 large garlic cloves -- peeled and minced 1 small jalapeno pepper -- minced 1 cup chopped red bell pepper (1 large pepper) 2 teaspoons dried oregano 2 cups chopped tomatoes (2 large tomatoes) 1/2 cup coarsely chopped fresh basil (lightly packed) 1 teaspoon salt 1/2 teaspoon ground coriander 1/2 cup dry red wine Sour cream, grated cheddar and chopped sweet onion for garnish -- optional 1. Soak the beans in 5 cups of water for 6 hours or overnight. 2. Drain the beans, and bring them to a boil in a large pot with 5 cups of fresh water. Reduce the heat and simmer, partially covered, until tender, about 1½ hours. Remove the pot from the heat. 3. When the beans are nearly tender, bring the rice to a boil in a saucepan with 4 cups of water. Reduce the heat and simmer, covered, until the rice is tender and the water has evaporated, 30 to 35 minutes. Remove the pan from the heat. 4. About 10 minutes before the rice is done, heat the oil in a skillet over medium heat. Saute the onions, garlic, jalapeno, red pepper, and oregano just until tender, about 5 minutes. Remove the pan from the heat, and stir in the tomatoes, basil, salt, coriander, and wine. 5. Stir the sauteed vegetables into the beans, and heat just to a simmer. 6. Transfer the rice to a serving dish, and top with the beans and vegetables. Garnish with sour cream, Cheddar cheese, and chopped onion if you like, and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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