Friday, December 30, 2005
Wednesday, December 28, 2005
Tuesday, December 27, 2005
Sunday, December 18, 2005
Heat oll in a large skillet. Saute 3 cloves garlic (minced), 1 fresh chile (minced) and 2 med. onions (finely chopped). Add diced green or red pepper. When the onions begin to soften, add: 2 tsp. paprika, 1 T. cumin, 1 tsp. coriander 1 tsp. oregano, 1/2 cup corn and 2 cakes crumbled firm tofu.
When the veggies are tender, add 1/2 cup tomato paste and 2 T. soy sauce. Add salt and pepper to taste.
Fill tortillas with filling, roll 'em up and move 'em on out (into a greased baking pan), cover them w/ aluminum foil and bake at 350 degrees for 20 min.
From: The Moosewook Cooks at Home
Friday, December 16, 2005
Tuesday, December 13, 2005
Sunday, December 11, 2005
Spicy Mexican Bean Burger yield: 8 - 10 burgersMix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 - 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa.
We made these veggie burgers and they were so delicious! for a side dish, we had roasted potatos.
posted by brooke.
Saturday, December 10, 2005
1. Cook 2 cups cannellini beans w/ 4 bay leaves and 2 tsp. rosemary in 10 cups water until the beans are tender. In the last 15 min. of cooking (no idea how to determine that) add 2 tsp. salt.
2. Heat olive oil in soup pot, add 1 diced yellow onion, 1 tsp. salt and chile flakes. saute till onions are golden, then add garlic and 2tsp. rosemary. Cook for several minutes, add the cooked beans, and their cooking liquid. Simmer, add 4 diced Roma tomatoes and simmer gently for 20 min.
3. Remove stems from kale, tear up leaves, rinse in cold water. Add leaves to the soup and cook until wilted. Season soup w/ balsamic vinegar, pepper and salt.
From Rebar Modern Food Cookbook.