Friday, March 4, 2011

Successful Recipes

Alhamdulilah, below are a few recipes I have tried on my family and the last two I put together (meaning I made both) and  I got the most pickiest eater in the house Ms. Africa's vote of approval.

Also on the Fiesta biscuit being that we are vegetarians I subbed the beef for tofu ;)

Lentil Soup
recipe image
Submitted By: Joyce Pyra
Photo By: Sarah-May
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 8

"This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese."
1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
2 1/2 cups chopped fresh tomatoes
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1.In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
2.Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.
ALL RIGHTS RESERVED © 2011 Allrecipes.comPrinted from 3/4/2011

A Top 25 Dinner Recipe
submitted by Lori Falcon
This is a classic one-dish recipe, with meat, beans, cheese, veggies and bread combined for one hearty dinner meal.
Prep time: 15 min Cook time: 25 min Servings: 6


  • 1 ½ lb ground beef
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 cups corn
  • 2 cans (15–16 oz) ranch style beans
  • 1½ cups shredded cheddar
  • 2 cups biscuit baking mix
  • ½ cup water


  1. Preheat oven to 375° F.
  2. Cook ground beef and tomatoes in large skillet until beef is browned.
  3. Mix in corn, beans, and ½ cup of the cheese.
  4. Pour mixture into casserole dish.
  5. Combine baking mix and water in a medium bowl, and pour over the meat/bean mixture.
  6. Top with remaining cheese and bake for 25 minutes.

Creole Tuna
recipe image
Submitted By: Taste of Home's Fast Family Favorites
Photo By: A.Z.
Servings: 10

"This speedy recipe relies on pantry staples, so it's easy to make when you can't decide what to fix for dinner."
1/2 cup and 2 tablespoons chopped
green pepper
1/4 cup and 1 tablespoon butter or
1/4 cup and 1 tablespoon all-purpose
1-1/4 teaspoons sugar
1-1/4 teaspoons salt
1/4 teaspoon pepper
3/4 cup and 1 tablespoon and 1 teaspoon
2-1/2 (14.5 ounce) cans stewed
2-1/2 (6 ounce) cans tuna, drained and
2-1/2 teaspoons Creole seasoning
You have scaled this recipe's ingredients to yield a new amount (10). The directions below still refer to the original recipe yield (4).
1.In a saucepan, saute green pepper in butter until tender.
2.Stir in flour, sugar, salt and pepper until blended. Gradually add milk, stirring constantly. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes.
3.Add tuna and Creole seasoning; heat through.

Santa Fe Brown Rice Bake

By The Gluten Free Goddess
WebMD Recipe from

Picture of Noodles in Thai Curry with Tofu Make this Southwestern-inspired rice dish as spicy or as mild as your taste buds prefer. We serve this as a vegan recipe, but if you love cheese, try topping it with fresh crumbled goat cheese.


2 cups raw brown rice, long or short grain
1 tablespoon extra virgin olive oil
4 cloves of garlic, chopped
1 sweet or red onion, diced
1 sweet bell pepper, red, yellow, or orange
1 fresh yellow tomato, chopped
3/4 cup roasted or frozen corn kernels
2 roasted or fresh green chilies of choice, seeded and chopped
2-3 tablespoons lime juice
Sea salt, to taste
1-2 teaspoons chili powder
1 teaspoon cumin
A touch of cinnamon -- my secret ingredient
2 tablespoons chopped fresh cilantro or Italian parsley
A splash more of extra virgin olive oil to moisten the rice
1 14-oz can Fire Roasted Tomatoes with Green Chiles, with juice


Cook 2 cups raw brown rice, long or short grained, in 5 cups fresh water.
Heat a skillet over medium heat and add a tablespoon of extra virgin olive oil. Add the garlic, chopped onion, sweet bell pepper, and cook for five minutes.
Add the fresh yellow tomato, roasted or frozen corn kernels, roasted or fresh green chiles, and lime juice, to taste. Stir-fry very briefly, just until crisp-tender (you want to soften, not cook, the veggies).
Remove from heat and set aside.
*Note: To roast frozen corn, spread kernels on a baking sheet and roast at a high temperature until slightly charred; or pan roast them in a large dry skillet until sweet and toasty.
Preheat the oven to 350 degrees F.
When the rice is cooked, assemble your casserole.
Spoon the cooked brown rice into a casserole dish. Add in and stir dashes (to taste) of sea salt, chili powder, cumin, touch of cinnamon, and chopped fresh cilantro or parsley.
Add a splash of extra virgin olive oil to moisten the rice. Stir.
Add the fire-roasted tomatoes with green chilies and the skillet vegetables. Add fresh chopped herbs, to taste. Toss to combine.
Cover and bake for 25 to 35 minutes until the rice is piping hot and heated through.
Total Servings: 6

Nutritional Information Per Serving

Calories: 307
Carbohydrates: 62.0 g
Cholesterol: 0 mg
Fat:  4.0 g
Saturated Fat: 0.6 g
Fiber:  3.7 g
Sodium:  64 mg
Protein:  6.4g

Printed from 3/4/2011