Moraccan Mint Couscous

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Courtesy of Numi Organic Tea.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

    • 2 tea bags Numi
    • Moroccan Mint
    • 1 Tbsp. extra virgin olive oil
    • 1 medium yellow onion, finely chopped
    • 1 clove garlic, minced
    • 1 tomato, seeded and finely chopped
    • 2 Tbsp. black raisins
    • ½ cup cooked or canned chickpeas (garbanzo beans)
    • ½ tsp. ground cinnamon
    • ¼ tsp. saffron threads
    • 1 tsp. salt
    • 2 cups cooked couscous

      Directions:

        1. Steep 2 tea bags of Moroccan Mint in ½ cup boiling water for 10 minutes and set aside.
        2. Sauté onions and garlic in oil over medium heat until golden.
        3. Add tomato, raisins, chickpeas, saffron, cinnamon, and salt. Cook 5 minutes.
        4. Add strained tea and simmer another 3 minutes. Blend mixture with couscous.
        5. Serve warm or at room temperature.

          Servings:

          Makes 4 Servings

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          Tofu Lasagna

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          Recipe submitted courtesy of Nasoya®.

          Ingredients:

            • 1 pkg Nasoya® Firm tofu, patted dry
            • 1 Tbsp dried basil
            • 1 tsp salt
            • 8 oz bag shredded mozzarella cheese
            • 1 10-oz pkg frozen chopped spinach, defrosted and drained
            • 1 Tbsp canola oil
            • 2 cloves garlic, minced
            • 1 small onion, chopped
            • 4 cups garlic tomato sauce
            • 1 box no-boil lasagna noodles

              Directions:

                1. Preheat oven to 375°F. In a large bowl, crumble tofu and mix in dried basil and salt until creamy. Blend in the mozzarella and spinach. Set aside.
                2. Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for 5 minutes. Remove from heat and blend in tofu mixture.
                3. In a 9 x 13” pan, spread 2/3 cup tomato sauce across bottom. Place a layer of noodles over the sauce using three noodles leaving a little space in between.
                4. Spread one-third of the tofu mixture over the noodles and top with 2/3 cup sauce. Add another layer of noodles. Again, spread one-third of the tofu mixture over the noodles and top with 2/3 cup sauce. Add another layer of noodles, spread remaining tofu mixture over them, and cover with 2/3 cup sauce. Top with a final layer of noodles and pour remaining sauce over them.
                5. Cover the dish with foil and bake for 45 minutes.
                6. Remove foil and bake for another 15 minutes. Allow to cool for 15 minutes before cutting. Enjoy!

                  Servings: Serves 12

                  Nutritionals:

                  Calories 210, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 550 mg, Total Carbohydrate 29 mg, Dietary Fiber 2 g, Sugars 7 g, Protein 13 g

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                  Penne with Spinach and Mushrooms

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                  Recipe submitted courtesy of Lundberg Family Farms.

                  Ingredients:

                  • 2 Tbsp. olive oil
                  • 1 garlic clove, finely minced
                  • 1 pound  fresh mushrooms, sliced
                  • 8 ounces low fat cream cheese
                  • 1/2 cup milk
                  • 1/8 tsp. red pepper flakes (optional)
                  • 8 cups fresh spinach
                  • 1 (12 ounce) package Lundberg Family Farms Brown Rice Penne, cooked al dente, according to package directions. Reserve.
                  • Garnish with:
                  • 1/4 cup finely chopped chives
                  • 1/2 cup grated Parmesan cheese

                  Directions:

                  1. Heat olive oil in a large skillet and add garlic and mushrooms; cook over medium heat about 5 minutes.
                  2. Add cream cheese, milk and red pepper flakes; stir until boiling.
                  3. Stir in fresh spinach and cook until wilted, about 3 minutes. Salt and pepper to taste.
                  4. Mix into reserved pasta, garnish with chopped chives and Parmesan cheese.

                  Servings:

                  Serves  8-10
                  Yield  10 cups
                  1 cup= 182.6 grams

                  Nutritionals:

                  CONTAINS MILK. Serving size 1 cup, Calories 290, Calories from fat 110, Total Fat 13g (Sat. Fat 5g, Trans Fat 0g), Cholesterol 20mg, Sodium 250mg, Total Carbohydrates 38g, Fiber 4g, Sugars 4g, Protein 11g.

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                  Noodles with Roasted Fish and Cabbage

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                  Thanks to Chef Keith Snow for this healthy, frugal dish. Mackerel and salmon are types of coldwater fish with high Omega-3 levels – so good for you!

                  Ingredients:

                  1 cup onion
                  1 tsp. oil
                  3 cups cabbage
                  1/2 tsp. caraway seeds
                  8 oz. broad or ruffled noodles
                  8 oz. mackerel (skin on) or other fish
                  1/2 cup scallions
                  1/4 cup dried bread crumbs
                  2 tsp. Maille Dijon mustard

                  Directions:

                  1. Preheat the oven to 400° F (200° C).
                  2. In a large skillet over medium heat, saute the onion in the oil for 1 minute. Add the cabbage and caraway seeds.
                  3. Stir and saute for 5 minutes. Cover the pan, reduce the heat to low, and cook for 5 minutes.
                  4. Add the noodles and toss to combine.
                  5. Spoon into a shallow 2-quart (2-L) casserole. Place the fish, skin side down, on top of the noodles.
                  6. In a small bowl, toss the scallions, bread crumbs, and mustard. Spread evenly over the fish.
                  7. Bake until the fish is cooked through and the crumbs are golden brown, 17 to 20 minutes.

                  Chef’s Note: Calories: 379 Carbs: 47 Sodium: 323 Fat: 12 Fiber: 4 Protein: 20 Cholesterol: 85

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                  Morrissey Mac’ ‘n’ Cheese

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                  morrissey mac cheeseRecipe submitted by Eileen S. of Charleston, SC, for the Mambolicious Recipe Contest of 2009.

                  Ingredients:

                  • 6 Tbsp. butter
                  • 3 Tbsp. flour
                  • 1 1/2 tsp. salt
                  • 1/2 tsp. pepper (preferably white)
                  • 1/2 tsp. paprika
                  • 1 tsp. mustard*
                  • 3 splashes of red pepper hot sauce
                  • 3 splashes of Worstershire sauce
                  • 1/3 medium onion, finely diced or grated
                  • 7 oz. sharp cheddar cheese*
                  • 1 cup milk (1 cup optional)
                  • 2 cups Brown Cow Cream top Plain Yogurt*
                  • 1 cup Ian’s Panko Bread Crumbs (original)
                  • 1/3 cup grated Parmiagiano Reggiano (Parmesan)
                  • 1/2 lb. of macaroni*
                  • 1 Tbsp. of oil*
                  • 2 slices of fresh tomatoes
                  • Four fresh basil leaves

                  Directions:

                  1. Make a classic cream sauce by melting 3 tablespoons butter over moderate heat and gradually whisking in 3 tablespoons flour.
                  2. Add the mustard, paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper hot sauce and Worcestershire sauces then slowly add one cup of scalded milk.
                  3. Once you have a lump-free, cream sauce, gradually add warmed yogurt. Whisk steadily.
                  4. Take the saucepan off the heat and grate in the sharp cheddar cheese. Let it sit.
                  5. Preheat oven to 350 degrees.
                  6. Next, put the pasta in 4 quarts of boiling water to which 1 tablespoon of salt and 1 tablespoon of oil have been added, for no more than five minutes, stirring occasionally.
                  7. Butter a 6″ X 12″ baking dish.
                  8. Drain pasta and add it to cheese sauce, folding it in gently so as not to break up the macaroni.
                  9. If the sauce is too thick gradually add the second cup of milk, scalded.*
                  10. Melt 3 tablespoons of butter. Add the Ian’s Panko Bread Crumbs and Parmesan cheese.
                  11. Put the macaroni and cheese sauce in the baking dish, press the bread crumb mixture on top.
                  12. You can garnish with a couple of slices of fresh tomatoes and four fresh basil leaves, making a faux flower.
                  13. Bake for 15 minutes and let cool slightly before serving.

                  Chef’s Notes: The butter can be either salted or unsalted. If use chose the latter, taste-test the sauce. You may want to add more salt. You can be creative with your cheeses and make it a three-cheese sauce, choosing to use smoked provolone, gruyere, Parmesan, baby Swiss, etc. As for the macaroni, the classic American choice since the 1950s, was elbow macaroni. This cook prefers something more trendy, but also a firm pasta such as Cavatelli, penne, or semolina rotelle that is shaped like spoked wheels. Kids like interestingly shaped pasta as well as colored pasta made with spinach or tomato, like spiral pasta in green, red and white, the colors of the Italian flag. IMPORTANT! Do not overcook the macaroni…it must be al dente or it will disintegrate into mush after being married to the cheese sauce and baked. Similarly, if you heat the yogurt too much before adding it, it will separate. If that happens, whisk it until it becomes smooth, then add it to the custard mixture. DO not boil it and take it off the heat when it starts to bubble. Also, you do not want mac’ ‘n’ cheese that is too heavy or solidified, which is why the second cup of milk might be added.

                  Prep time: 45 min.

                  Cook time: 15 min.

                  Servings: 6

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                  Pasta with Roasted Cauliflower and Kale Pesto

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                  244_PastaKalePestoLGThanks to Chef Keith Snow for this hearty recipe!

                  Ingredients:

                  • 1 cup roasted cauliflower
                  • 1/2 cup roasted shallots
                  • 1/4 cup kale pesto
                  • 1/2 lb. whole wheat penne pasta, cooked
                  • 5 Tbsp. extra virgin olive oil
                  • 1 tsp. orange zest
                  • 1 Tbsp. orange juice
                  • 3 Tbsp. Parmesan cheese, grated
                  • 2 Tbsp. chives, minced

                  Directions:

                  1. In a large skillet placed over medium heat add 3 tbs oil, add cauliflower and shallots. Saute for 2 minutes then add cooked pasta.
                  2. Add kale pesto and stir often to prevent sticking. Add 1 tbs chives, the orange zest and continue stirring.

                  3. Add orange juice, Parmesan cheese salt and pepper.

                  4. Plate the dish up then top with more cheese, chives and a drizzle of olive oil.

                  Comments (3)

                  Orzo Salad with Cranberries & Pecans

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                  orzoIngredients:

                  • 1/2 box orzo pasta
                  • 3/4 cup Equal Exchange Dried Sweetened Cranberries
                  • 2 medium carrots, chopped
                  • 1 small cucumber, seeded and chopped
                  • 1 Tbsp. olive oil
                  • 3 Tbsp. balsamic vinegar
                  • 1 tsp. Dijon mustard
                  • 1 tsp. honey
                  • Salt & pepper to taste
                  • 2-3 scallions, sliced
                  • 1/4 cup Equal Exchange Organic Roasted Salted Pecans, chopped

                  Directions:

                  1. In a small pan, bring water to a boil. Stir in orzo and cook until just tender, then drain.
                  2. Combine the warm orzo, cranberries, carrots, and cucumber in a medium bowl.
                  3. In a small bowl, combine the vinegar, oil, and mustard.
                  4. Pour over orzo and vegetable mixture and stir to coat. Add Salt and Pepper to taste. Cover and refrigerate.
                  5. Stir in scallions and pecans just before serving. Garnish with Basil or extra cucumbers for a colorful and healthy dish.

                  Recipe courtesy of Equal Exchange.

                  Comments (1)

                  All Grown Up Vegan Mac & Cheese

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                  Recipe submitted by Leslie R. of Monroe, LA, for the Mambolicious Recipe Contest ’09.

                  Ingredients:
                  • 1 1/2 cups plain non-dairy milk
                  • 1 cup water
                  • 1/3 cup San-J organic tamari
                  • 1 1/2 cups nutritional yeast
                  • 1 Tbsp. paprika
                  • 1 Tbsp. garlic powder
                  • 3 oz. firm silken tofu
                  • 1 cup canola oil (other oil may be substituted as preferred)
                  • 1 1/2 lbs whole wheat macaroni noodles
                  • 2 tsp. yellow mustard
                  • 1/2 cup Ian’s Whole Wheat Panko Breadcrumbs
                  Directions:
                  1. Preheat oven to 350°F.
                  2. Boil pasta as directed.
                  3. While pasta is boiling, use a blender or food processor to combine all remaining ingredients except panko breadcrumbs.
                  4. Once pasta is cooked, drain and put in a baking dish.
                  5. Pour the cheese sauce over the pasta. Stir together. Sprinkle the panko breadcrumbs evenly over the top.
                  6. Bake until slightly browned and crispy, about 15 minutes.
                  Servings: 8

                  Chef’s Note: This recipe can be easily halved for fewer servings. Saves well in the refridgerator. Healthy add-in ideas: peas, carrots, broccoli, faux chicken strips.

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                  Eggplant Parmelasagna

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                  eggplantparmelasagnaSubmitted by Joyce F. of Coatesville, PA, for the Mambolicious Recipe Contest 2009.

                  Ingredients:

                  • 2 eggplant, peeled and thinly sliced
                  • 1/2 cup carrots, grated
                  • 1 medium zucchini, sliced into ¼-inch rounds
                  • 1 small onion, sliced into thin strips
                  • 1/2 green pepper, seeded and sliced thinly
                  • 1 small can of sliced black olives
                  • 2 plum tomatoes, seeded and sliced
                  • 2 eggs, beaten
                  • 1 egg, whole
                  • 1 Tbsp. of dried Italian seasoning
                  • 2/3 cups Ian’s Panko Breadcrumbs
                  • 1 8-oz. container of low-fat ricotta cheese
                  • 3 cups spaghetti sauce, divided
                  • 6-oz. mozzarella cheese, shredded.
                  • 1/2 cup parmesan cheese, grated

                  Directions:

                  1. Preheat oven to 350° F.
                  2. Prepare and slice all of the vegetables and combine in a bowl.
                  3. Mix ricotta, mozzarella and parmesan with the Italian seasoning.
                  4. Dip eggplant slices into 2 beaten eggs, then into Ian’s Panko Breadcrumbs. Place in a single layer on a baking sheet lined with parchment paper.
                  5. Bake in preheated oven for 5 minutes. Turn slices and bake for another 5 minutes. Remove from oven.
                  6. In a 9×13 inch baking dish spread 1/3 cup of the spaghetti sauce or enough to cover the bottom. Place a layer of eggplant slices, and 1/3 of the vegetable mixture. . Layer 2/3 cups of sauce over the vegetable Layer 1/3 of the ricotta, parmesan and mozzarella cheese mixture. Repeat with remaining ingredients, ending with the cheese mixture.
                  7. Bake in preheated oven for 45 minutes, or until golden brown.
                  8. Serve and enjoy!

                  Servings: 8

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                  Spinach Pasta

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                  spinachpastaRecipe courtesy of Chef Keith Snow of www.HarvestEating.com.

                  Ingredients:

                  • 1 3/4 cups All Purpose Flour
                  • 2 Eggs
                  • 1/2 cup Organic Spinach — steamed
                  • 1 tsp. Salt
                  • 1 Tbsp. Cold Water

                  Directions:

                  1. In the bowl or a food processor, combine the flour and the salt.
                  2. Squeeze as much water from the spinach as possible and add to the flour mixture.
                  3. Process this until finely chopped. Add the egg and some of the water to the flour and spinach mixture to form a dough adding the water a little at a time.
                  4. The dough should be smooth and firm not sticky…Do not over mix.
                  5. Wrap the dough in plastic and refrigerate for at least 30 minutes.
                  6. Remove the dough from the refrigerator and roll to #2 on a pasta roller, or about 1/32 of an inch.
                  7. Cut into squares for filled pasta or cut into noodles.
                  8. Freeze unless using immediately.

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