Enchilada Casserole (2)

Enchilada Casserole
Enchilada Casserole

6 corn tortillas
2 10 ounce cans enchilada sauce (Note: could also use 1 can enchilada sauce and 1/2 jar salsa)
1 4 ounce can diced green chiles
1 can black beans, rinsed and drained OR 1/2 lb dried black beans, cooked
1 (6 ounce) can sliced black olives
1 8 ounce package tempeh, crumbled (carnivores can substitute browned crumbled meat)
1 yellow onion, chopped
1 red bell pepper, chopped
1 teaspoon minced garlic (or 2 cloves chopped)
1 8 ounce package shredded Cheddar cheese (Mexican cheese blends work well too)

Preheat the oven to 350°F. Lightly grease or use nonstick spray on a 9×13″ baking pan.

In a medium bowl, combine black beans, tempeh, corn, onion, pepper, and garlic. Dip three of the corn tortillas in enchilada sauce and place on the bottom of the baking pan. Spread half the bean and vegetable mixture over the tortillas.

Dip the remaining tortillas in enchilada sauce and place on top of the bean mixture. Add the remaining bean mixture on top
of the tortillas. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.

Cover and bake for 30 minutes.

Remove the cover and bake for an additional 15 minutes, or until the cheese is lightly browned.



Vegetarian Beans and Rice

Vegetarian Beans and Rice
Vegetarian Beans and Rice

4 tablespoons olive oil
12 slices Morningstar Farms breakfast strips, cut into thin strips
1/4 cup Bacos
1 cup onion, chopped
1 cup chopped green bell peppers
1 cup sliced celery
1 lg. clove garlic, minced
2 cups crushed tomatoes
4 pkgs. golden George Washington broth
1 tablespoon vegetarian Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon crushed thyme
2 bay leaves
1 cup long grain rice
1 (19 oz.) can cannellini beans

Saute breakfast strips in oil, add Bacos, saute for 3 minutes. Add onion, green pepper, celery, garlic. Saute 3 minutes.

Add tomatoes, Worcestershire sauce, hot sauce, thyme, bay leaves, rice. Stir golden George Washington broth into 2 cups water. Add to rice mixture. Cook on medium high, covered for 15 minutes.

Remove bay leaves, add beans. Cover and cook 5 minutes longer.



General Tso’s Chicken

General Tso's Chicken
General Tso’s Chicken

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1 1/2 cups hot chicken broth
1 teaspoon M.S.G. (optional)
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
1 cup salad oil
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces.

Divide chicken into small quantities and deep-fry at 350° until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok.

Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.

Serves 6 – 8.



Fish Fillet Pizza Rollout

Fish Fillet Pizza Rollout
Fish Fillet Pizza Rollout

1 chicken bouillon cube dissolved in 1/2 cup water
3 tablespoons olive oil
2 eggs
1/2 teaspoon salt
1 cup seasoned bread crumbs
6 flounder fillets
1/4 teaspoon black pepper
8 oz grape tomatoes, quartered
1/2 cup black olives, sliced
2 cups shredded part skim mozzarella cheese
4 tablespoons unsalted butter
1/2 cup flat leaf parsley, chopped

Heat oven to 350°.

Place broth and oil in a 13X9X2 inch baking pan.

In a shallow plate, beat eggs and salt. Place bread crumbs in another shallow plate. Dip fillets into egg mixture then into bread crumbs, coating both sides. Place in baking pan. Season with pepper.

Sprinkle the tomatoes, olives and mozzarella over the top. Dot with the butter, sprinkle with the parsley over the cheese.

Bake 20 minutes. or until fish flakes easily.

Makes 6 servings.



Sausage and Pepper Baked Ziti

Sausage and Pepper Baked Ziti
Sausage and Pepper Baked Ziti

1 1/2 pounds sweet and/or hot Italian sausage links, cut crosswise into 1-inch chunks
4 garlic cloves, thinly sliced
2 large green, yellow, and/or red bell peppers, cut into 1/4-inch slices
1 jumbo onion (about 1 pound), cut in half, then cut crosswise into 1/4-inch slices
1 can (28 ounces) whole tomatoes in puree
1 can (15 ounces) tomato puree
1 teaspoon salt
1 pound ziti or penne pasta
1 package (8 ounces) mozzarella cheese, cut into 1/2-inch cubes
1/2 cup freshly grated Pecorino Romano cheese

Prepare sauce:
In deep nonstick 12-inch skillet, cook sausage over medium-high heat 5 minutes or until browned on all sides, stirring occasionally.

Reduce heat to medium. Discard all but 2 tablespoons sausage fat. To sausage in skillet, add garlic, peppers, and onion, and cook, covered, 10 minutes or until vegetables are tender, stirring occasionally.

Stir in tomatoes with their puree, tomato puree, and salt; heat to boiling over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, preheat oven to 400°F.

Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook 2 minutes less than cooking time recommended on label.

Drain pasta. Return pasta to pot; stir in sauce to coat. Add mozzarella; toss to combine.

Transfer pasta mixture to ungreased 13 x 9-inch glass or ceramic baking dish and spread evenly; sprinkle with Pecorino Romano.

Bake, uncovered, 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes for easier serving.

Makes 10 main-dish servings.



Lasagna Roll Ups

Lasagna Roll Ups
Lasagna Roll Ups

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.

In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles.

Top with remaining sauce and Parmesan cheese. Bake in a preheated 350° oven for 30 minutes, or until hot and bubbly.


Crispy Whole Striped Bass

Crispy Whole Striped Bass
Crispy Whole Striped Bass

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water

Heat about 2 inches of oil in a high-sided skillet over medium heat to 360° F.

Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter.

When the oil has 360°. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off.

Carefully place 2 whole fish in each pan and cook until golden brown on both sides.



Skillet Chicken Parmesan with Pasta

Skillet Chicken Parmesan with Pasta
Skillet Chicken Parmesan with Pasta

1 pound breaded, cooked chicken breasts, (4 pieces)
3 cups water
1 can (26-1/2 ounces) Hunt’s® Traditional Spaghetti Sauce, divided
3 cups uncooked dry rotini pasta
1/2 cup shredded Parmesan cheese, (2 ounces)
chopped fresh parsley, optional
4 1-ounce slices mozzarella cheese

Place chicken breasts on baking sheet and bake in preheated oven according to directions on package.

Meanwhile, combine the water and 1 1/2 cups of the spaghetti sauce in a large skillet; bring to a boil over medium-high heat. Stir in pasta. Reduce heat to medium; simmer, uncovered, 10-12 minutes or until pasta is tender.

Blend in Parmesan cheese; arrange chicken on pasta. Top each breast with equal portions of remaining sauce and a slice of mozzarella cheese. Remove from heat, cover tightly and let stand 5 minutes or until cheese is melted.

Garnish with parsley, if desired.

Makes: 4 servings



Persian Pomegranate Glazed Chicken

Persian Pomegranate Glazed Chicken
Persian Pomegranate Glazed Chicken

2 cups pomegranate juice
1/4 cup white wine
1 tablespoon molasses
2 tablespoons honey
1 lemon, juiced
2 tablespoons finely minced onion
2 teaspoons garlic cloves, finely minced
1 tablespoon fresh mint leaves, finely minced
8 skinless chicken breasts, bone-in
Salt and freshly ground pepper
Mint leaves, for garnish
Pomegranate seeds, for garnish

Persian Spice Rub:
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground allspice

Preheat oven to 375°.

Combine pomegranate juice, molasses, white wine, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve.

Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on a baking sheet lined with foil, skin side down, and bake for 10 minutes. Turn chicken oven and brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through.

Place breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves and pomegranate seeds.

Persian Spice Rub: Combine coriander, cumin, turmeric, and in a small bowl. Mix well to combine.

Number of servings: 4



Viva La Chicken

Viva La Chicken
Viva La Chicken

4 chicken breasts
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 medium onion, grated
1 can green chilies
1/2 lb. Cheddar Cheese, grated
1/2 lb. Monterey Jack cheese, grated
cooking spray

Skin chicken breasts; sprinkle with salt and pepper. Wrap in foil and bake at 400° for 15-20 minutes.

Cut tortillas into chips.

Combine soups, milk and onion together. Spray casserole dish.

When chicken is cooked, cut up into bite-size pieces.

Place chilies on bottom, tortillas, chicken, soup mixture; cheese on top; bake at 400° for one hour or until heated thoroughly.