12 ounces dry mixed beans
1 1/2 pounds Italian turkey sausage links
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
1 cup white wine
1 red bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen green peas, thawed
1 Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
2 Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
3 In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
Makes 8 servings
5 ounces (125g) (organic) wholemeal bread flour, or granary flour. (Mixing malted wheat flakes into whoemeal flour makes it Granary)
16g (1/2 ounce) yeast
1 teaspoon salt
3 ounces (75g) melted margarine, or butter
More flour (about as much again may be needed)
1 pound (450g) leeks (trimmed weight: can be about 720g with the tops on)
8 ounces (225g) button mushrooms (about table tennis ball size)
1/2 pint (400g) milk
4 tablespoons yoghurt (or more milk)
1/2 teaspoon cumin
Pepper and salt
Heat the flour and salt in a bowl with a plate in the oven. Meanwhile cream the yeast in a small amount of warm water.
When the flour is warm, add the egg and the yeast. Work to a softish dough. Add the margarine, butter or cream or whatever. The dough will now be very runny. Add enough extra flour to stop the dough being sticky. Work the dough into a ball, put it back in the washed up bowl, put the plate on top and wrap in a bag. It is very important that you don't get any dry bits in, so the bag (and the washing up) is crucial. Leave to rise for an hour in a warm place until doubled. If you want to make it rise for longer, halve the yeast quantity and don't heat the flour. You can also raise it, bash it back down and put in a cold place (not the fridge) until it's done.
While its doing, steam the leeks for ten minutes, then add the mushrooms for about twenty more until they are both tender. To steam: put the mushrooms and leeks in a sieve or colander over a pan of boiling water.
When the dough is risen, it will be very soft. Add a little more flour and knead again. Roll out the dough to about ten inches round. Transfer it into a tin, and try to work round the tin and an inch up the sides. The important thing is to make sure the dough works into the corner of the tin all the way round. Put the tin in a bag and leave to raise for 25 minutes. Meanwhile preheat the oven to 220 degrees, mark 8.
Put the leeks and mushrooms into the bottom of the case. Whisk together the remaning filling ingredients, pour gently over the mushrooms.
Bake the quiche (at 220 degrees C, gas mark 8) for twenty minutes, then put greaseproof paper over the top and reduce the heat to 160 degrees, gas mark 6 for another ten to fifteen, until the filling is set firm.
Serve quickly, as the filling sinks.
Yield: 6 servings
Bulgur wheat gives texture to this meatless chili.
Number of Servings: 6
Serving Size: 1 cup
Name Measure Weight
canola oil 2 Tbsp ---
medium onion, chopped 1 ea ---
garlic cloves, minced 4 ea ---
dried lentils 1 cup ---
dry bulgur wheat 1 cup ---
low-fat, low-sodium chicken broth or vegetable broth 3 cups ---
canned tomatoes, drained and coarsely chopped 2 cups ---
chili powder 2 Tbsp ---
cumin 1 Tbsp ---
1 Heat the oil in a large stockpot over medium-high heat. Add the onions and garlic and saute for 5 minutes. Add the dry lentils and bulgur wheat and stir. Add all the remaining ingredients and bring to a boil. Simmer for 30 minutes until the lentils are tender.
From Linda Larsen,Your Guide to Busy Cooks.
This delicious main dish salad is hearty and easy, with roasted potatoes, onions, and garlic providing a burst of flavor.
Prep Time : 35min
Cook Time : 1hr 15min
Type of Prep : Roast
Cuisine : U.S. Regional
Occasion : Picnic
* 5 pounds russet potatoes
* 1 onion, chopped
* 8 cloves garlic, sliced
* 1/4 cup olive oil
* 1 teaspoon salt
* 1 pound green beans, trimmed
* 1 cup mayonnaise
* 1 cup plain yogurt
* 1/2 cup milk
* 1/4 teaspoon white pepper
* 1/4 cup mustard
* 2 cups grape tomatoes
* 12-oz. can chicken, drained
Wash potatoes and cut into chunks. Place in large roasting pan with olive oil, onions, and garlic. Toss with hands to coat well. Roast in preheated 400 degree oven for 30 minutes. Turn vegetables with a large spatula and return to oven.
Bring a large pot of water to boil and add green beans. Bring back to a boil, lower heat, and simmer for 5 minutes. Drain beans and add to potato mixture in oven. Roast for 30 minutes longer.
While vegetables are roasting, combine mayonnaise, yogurt, milk, pepper, and mustard and blend. Add chicken and grape tomatoes. When potatoes are tender and browned on edges, add to chicken mixture and stir gently to coat. Chill for at least 2 hours before serving.
* 2 dozen large shells
* 2 teaspoons salt
* 24 ounces part skim ricotta cheese
* 1/4 cup fine dry bread crumbs, Italian seasoned
* 1/2 cup grated Parmesan cheese, divided
* 2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
* 1 egg, slightly beaten
* 1 medium onion, halved and sliced
* 2 cloves garlic, crushed
* 1 can (15 ounces) diced tomatoes, undrained
* 3 cans (8 ounces each) tomato sauce
* 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon dried basil leaves
* 1 1/2 to 2 cups shredded Mozzarella cheese
Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside. In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended. In a large skillet, heat oil over medium heat; add onion and sauté until golden in color. Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish. Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer. Stuffed shells serves 6.