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 |
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Submitted By: Joyce Pyra Photo By: Sarah-May
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"This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese."
INGREDIENTS:
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 |
DIRECTIONS:
| 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. |
Creole Tuna |
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Submitted By: Taste of Home's Fast Family Favorites Photo By: A.Z.
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"This speedy recipe relies on pantry staples, so it's easy to make when you can't decide what to fix for dinner."
INGREDIENTS:
1/2 cup and 2 tablespoons chopped green pepper 1/4 cup and 1 tablespoon butter or margarine 1/4 cup and 1 tablespoon all-purpose flour 1-1/4 teaspoons sugar 1-1/4 teaspoons salt | 1/4 teaspoon pepper 3/4 cup and 1 tablespoon and 1 teaspoon milk 2-1/2 (14.5 ounce) cans stewed tomatoes 2-1/2 (6 ounce) cans tuna, drained and flaked 2-1/2 teaspoons Creole seasoning |
DIRECTIONS:
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. |
ALL RIGHTS RESERVED © 2011 Allrecipes.comSanta Fe Brown Rice Bake 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.Ingredients2 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 InstructionsCook 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 ServingCalories: 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 Allrecipes.com 3/4/2011 |
