Lima Beans in Chilli Sauce

January 14, 2008

Lima Beans in Chilli Sauce

INGREDIENTS

    -1 lb lima beans (or broad beans or butter beans)
    -2 Tbs olive oil (or to taste–so actually a lot more)
    -1/2 onion, chopped
    -2 cloves garlic, minced
    -12 oz tomatos, peeled &chopped, (canned or salsa okay)
    -1-2 jalapenos, chopped (can emit if using salsa)
    -salt to taste
    -ciliantro as garnish

DIRECTIONS

-Thaw & cook beans until completely done, but not mushy. They’re better if oil is added to the cooking water. Important: Do not salt the cooking water until the beans are cooked, or they will not get completely soft.
-Sautee onion til soft & almost browned.
-Add garlic & sautee on medium for about one minute.
-Add tomatos & chillis cook til thickened.
-Add salt to taste.
-Pour mixture over beans. Reheat on stove if necessary.
-Garnish with cilantro.


Mormon Brownies

January 14, 2008

Mormon Brownies

I call these Mormon brownies just because the original source was a Mormon mom in Idaho with a big mess o’ kids. The only thing notable about them is that they are slightly more bready and less chocolatey than a lot of other more dense brownies, which is why I like them.

INGREDIENTS

    1 1/2 cup flour
    2 cups sugar
    1/2 cup + 2 Tablespoons cocoa
    1 teaspoon salt
    1 cup oil
    4 eggs
    2 teaspoons vanilla

DIRECTIONS

Mix all ingredients.
Pour into a well greased 9×13 baking pan.
Bake at 350 for 30-ish minutes.


Torta de Calabacitas

January 14, 2008

Torta de Calabacitas AKA Zucchini & Pepper Casserole

NOTES

Adapted from the recipe Torta de Calabacitas by Diana Kenedy. This recipe could be made with any tender squash — zucchini or yellow summer squash.

INGREDIENTS

    -1 1/2 pounds of zucchini
    -salt & pepper to taste
    -2 tablespoons finely ground bread crumbs
    -about a cup of rajas (pablano peppers & onions sauteed with tomatos) OR use one sauteed pablano pepper and tomato puree or paste mixed together
    -6 oz chihuahua, Muenster, or other creamy white cheese
    -3 large eggs
    -3 tablespoons softened butter

DIRECTIONS

Clean and trim the squash and cut them into rounds
about 1/8 in thick. Put them in a large saucepan, cover
with boiling water, add salt, and cook until they are just
tender–about 3 minutes, depending on the squash. They
should not be allowed to become too soft. Drain the
squash and set aside to cool.

In the meantime, preheat the oven to 350 degrees. Butter
a 2-quart soufle dish or caserole, and sprinkle it with
bread crumbs.

Make the rajas (or sautee pepper with tomato and/or onion), cool them, then slice the cheese this and cut it into small pieces.

Beat the eggs a little so they’ve got some air in them. Mix in your salt & pepper.

Put a layer of the squash over the bottom of the dish,
pour one half of the rajas over it, put one third of the
cheese onto the sauce, and cover with one third of the
beaten eggs. Dot with butter. Repeat in the same order
and finish off the torte with a layer of squash, the rest of
the beaten eggs, butter, and cheese.

Cook the torte in the top of the oven until the eggs are
firmly set–25 to 30 minutes. Serve immediately.


Aunt Joyce’s Sweet Potato Casserole

January 14, 2008

Aunt Joyce’s Sweet Potato Casserole

Originally by Joyce Bannister, who is somebody’s aunt, but not mine.

INGREDIENTS

    -3 cups cooked, mashed sweet potatos
    -1 cup sugar
    -1 stick butter or margerine
    -2 eggs beaten
    -1 tsp vanilla
    -1/2 tsp salt
    -dash nutmeg or cinnamon

DIRECTIONS

Mix above together and pour into buttered baking dish. Sprinkle topping (see below) over top of sweet potato mixture already inthe baking dish. Bake at 350 degrees for 35 minutes.

TOPPING INGREDIENTS

    -1 cup light brown sugar
    -1/3 cup flour
    -1 cup chopped pecans
    -1/3 cup melted butter

TOPPING DIRECTIONS

Mix sugar and flour, add pecans, and butter.


Squash Casserole

January 14, 2008

Squash Caserole

INGREDIENTS

    -1.5 to 2 lbs yellow squash
    -1 small onion finely chopped
    -8oz sour cream
    -1 can Campbells Low-fat Cream of Mushroom Soup (can use cream of chicken or regular cream of mushroom also)
    -salt and pepper
    -1 stick butter or margerine
    -1 package Pepperidge Farm herb dressing

DIRECTIONS

Chop and boil the squash until it is thoroughly cooked.
Drain the squash and mash well.
Add the very finely chopped onion, sour cream, and mushroom soup.
Add plenty of salt and pepper.

Melt the stick of butter while the squash is boiling.
Mix the melted butter with the herb dressing so that it is well combined.
Place half the mixture on the bottom of a baking pan/caserole dish.
Save the other half.

When the squash mixture is ready, pour it into the baking pan on top of the dressing. Then put the other half of the dressing evenly over the top.

Bake at 350 degrees for 45 minute to an hour.
Allow to cool slightly before serving.


Traci’s Corn Casserole

January 14, 2008

Traci’s Corn Casserole

This is the perfect thing to take to a potluck or holiday dinner for someone who just can’t cook. It could not be easier to make. It’s actually more like a flat, moist cornbread pudding or dressing than a casserole. Tastes best when cooled a bit to just warm. Can be frozen and saved.

INGREDIENTS

    1 can creamed corn
    1 can whole kernel corn (drained)
    1 10oz box cornbread mix (or bagged stuffing)
    1c sour cream
    1/2 melted margerine
    2 eggs
    grated cheese

INSTRUCTIONS

Mix together all ingredients except cheese.
Pour mixture into greased pan.
Bake at 350 degrees for 30 minutes.
Spread cheese on top of the baked casrole.
Place it back in the hot oven until the cheese is melted.


Whole Wheat “Crepes”

January 14, 2008

Whole Wheat Crepes

AKA Cottage Cheese Pancakes

Adapted from Celia Brooks Brown’s
“Party Food for Vegetarians”

INGREDIENTS

-scant 1/2 cup whole wheat flour
-1 tsp baking powder
-2 tsp brown sugar
-dash of salt
-1 heaping cup cottage cheese (can sub other dairy)
-2 eggs

DIRECTIONS

-Combine all ingredients.
-Heat pan with butter.
-Drop heaping tablespoons full of batter into the pan.
-When pancake is well done on one side, flip and finish.
-Eat alone, with yogurt, jam, or both.


Not Miss Jane’s Veggie Burger

January 14, 2008

Originally published here: www.johnwilmot.com/recipes/veggieburger.html

Not Miss Jane’s Veggie Burger

Recipe adapted from “Miss Jane’s Veggie Burger” served at the Righteous Room in Atlanta, GA. My boyfriend at the time called them & got a list of ingredients for me as a birthday surprise. Together, through trial & error, we arrived at this recipe.

SUGGESTIONS

Serve topped with mayo, mustard, tomato, & lettuce on a whole grain bread. A little red onion would work too for those who are into that sort of thing.

NOTES

# Thicker patties turn out better.
# Burgers do not store well cooked. Save the batter rather than saving the patties.

INGREDIENTS

# 2 cups *overcooked* pearled Barley
# 1/8 to 1/4 cup finely chopped Spinach
# 1/8 to 1/4 finely chopped Carrot
# 1/8 to 1/4 cup finely chopped Onion
# 2-3 leaves Basil chopped in large slivers
# 2-3 Mushrooms finely chopped
# 1/3 c Canola oil
# 1/3c to 1/2c Tahini
# 1/6c to 1/3c Water
# 1 egg
# Salt & Pepper to taste

Optional Additions & Substitutions :
# Worchestershire Sauce
# mustard
# garlic
# walnuts
# broth (instead of water)
# olive oil (instead of canola)

DIRECTIONS

# Boil pearled barley until soft and slightly overcooked (about 45 minutes). Drain the cooking liquid (and set it aside if using it as the water in this recipe). Allow barley to cool.
# Chop spinach, carrot, and mushroom very finely.
# Chop basil into slivers or larger pieces, not finely at all.
# Combine canola oil and water (or cooking liquid or broth). Whip together using an electric hand blender (if possible) or very briskly with a fork by hand. Blend in tahini until incorporated. (NOTE: The three combined should total one cup of liquids.)
# Add the egg and whip until the mixture is thickened & emulsified.
# Add all remaining ingredients and mix thoroughly. The resulting mixture will be rather loose and will not hold together in paties on its own.
# Using a large spoon, put a patty’s worth (about 1/4 cup) of batter in a heated frying pan with a thin layer of olive oil. Shape the burger once in the pan; do not flatten the patty too much. A thicker patty is better.
# Allow the burger to cook most of the way through before attempting to flip it. (NOTE: When it is turned over, the pieces that break off can be pushed back into place and will cook back together.)
# Remove from pan and allow to cool on paper towels (or whatever) to absorb excess oil.
# Serve at room temperature.


Babaganouj

January 14, 2008

Originally published at: www.johnwilmot.com/recipes/babaganouj.html

Babaganouj

Babaganouj is a traditional dip or spread of pureed eggplant found at every Mediterannean restaurant. This recipe is unbelievably simple and yet turns out great every time. I found it on the Internet, but made a few additions (i.e. olive oil) of my own.

SUGGESTIONS

#Serve chilled with traditional toasted pita wedges or tortilla chips at a party.
# Spread some on a sandwich.
# Make a lot and save it. It’ll keep for a couple of weeks in the refrigerator or indefinitely in the freezer.

INGREDIENTS

# 1 medium eggplant
# Extra virgin olive oil
# 2 medium cloves of garlic, minced
# 1/4 cup fresh lemon juice
# 1/4 cup sesame tahini
# 1/2 tsp. salt
# Black pepper, to taste
# Cayenne, to taste


DIRECTIONS

# Preheat the oven to 350F. Lightly oil baking sheet.
# Slice the eggplant in half lengthwise, and place face-down on the baking sheet.
# Bake for 30 minutes or until very tender.
# Remove from oven & allow to cool to the touch.
# Scoop out the eggplant insides, and discard the skin.
# Place the insides in a food processor, and add the garlic, lemon juice, tahini, salt, and some olive oil. Puree until smooth.
# Adjust the salt, pepper, oil, cayenne, etc. as desired. Stir thoroughly again.
# Transfer to a serving dish or place in airtight container and refrigerate.
# Just before serving as a dip, drizzle the top with a little olive oil.


Sweet Potato Pie

January 14, 2008

Originally published here: www.johnwilmot.com/recipes/sweetpotatopie.html

This recipe was given to me by my aunt, who got it from her daughter, who got it from her step-grandmother, Nanny Stancil. It’s plain looking as deserts go, but delicious and wholesome in a farm wife sorta way. Easy too.

SUGGESTIONS This pie is much better the next day. Make it at least 24 hours in advance. Serve at room temperature. Do not try to tart up this pie with whipped cream or any such nonsense. It is best plain.

INGREDIENTS

# 2 cups yams (not actual sweet potatos), (about 2 large)
# 1/2 cup butter (or whatever)
# 2 eggs
# 1 cup sugar (can be reduced)
# 1/2 cup evaporated milk
# 1 tsp. vanilla
# pinch nutmeg & pinch cinamon to taste
# 2 pie shells

DIRECTIONS

# Microwave yams for about 7 minutes each (depending on your machine) until cooked thoroughly (test for softness with a fork). Allow to cool. Scoop out insides from the skin. Mash. (Or instead, if you prefer the stovetop: Peel & cut yams across grain. Do not quite cover the pieces in water, then cook until dry. Mash.)
# Melt the butter (or whatever).
# Add all ingredients (except crust) to yams and mix.
# Pour the resulting bright orange mixture into pie shells & bake at 350 degrees for 45-60 mins.
# Allow pie to cool to room temperature before eating.