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Ingredients: 2 large Eggplants, unpeeled, diced 2 large Tomatoes, diced 2 large Onions, finely chopped 2 Tablespoon(s) Oil (or clarified butter) 2 Teaspoon(s) Rosemary, dried 1 Teaspoon(s) Mozzarella cheese Directions: In a large frying pan, saute the onion in the oil until it is translucent. Add the spices and stir for 1 minute. Add the eggplant and tomato, stir well and cover. Reduce heat and simmer until vegetables are mushy (about 1/2 hour). Remove the lid and continue cooking until most of the liquid evaporates (about 15 minutes). The finished dish should be thick enough that you could use it as a dip. Comments: NOTES: * Indian eggplant, onion and tomato casserole -- This is an Indian dish, called Baigan Bartha in Hindi. We make it a lot and call it "Bangin' Bart." It is eggplant, onions and tomatoes, but not in the usual way. In this recipe, the vegetables are cooked to mush, with only a small amount of tomato, just enough to flavor it. Yield: serves 6-8. * I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try about 1 t of fresh ginger, about 1/2 t of turmeric, about 1/2 t of cayenne, and about 1 t of garam masala for a more authentic Indian flavor.
Gharam Masala 5 Teaspoon(s) ground cinnamon 1/2 Cup(s) green, if available ground cardamom 1/4 Cup(s) ground cloves 1/3 Cup(s) ground cumin 1 Tablespoon(s) ground cilantro coriander 1/4 Cup(s) ground black pepper Directions: It is best to grind all your spices fresh, but do not despair if you can not. If you do use wholes spices, proceed with step 1 before grinding. 1. Preheat the oven to 200. Spread the ingredients in a shallow layer in a large roasting pan. Roast them for 15-20 minutes, stirring and turning the mixture several times with a large spoon. Do not let the spices brown or burn. 2. If you wish, you can grind the spices finer after heating. You can store the garam masala at room temperature for up to six months.
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Remove the meat from the pan and lightly brown the onions in the remaining fat. Transfer the meat, onions and bacon to a casserole add the beetroot rassol or other liquid, sugar, sa Mixed grain mushroom casserole Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add t Barley risotto with shrimp eggplant In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; Barley casserole Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. 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Add eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the tomatoes (with their Creamy tomato soup Puree potatoes in 1 cup of cooking liquid, vegetable stock or water. Set aside. Heat oil and saute onions, celery and mushrooms until onions are transparent. Add water and simmer until onions are tender. Add pureed potatoes, crushed tomatoes, s Green tomato soup pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve. f Cumin rice with eggplant and peppers RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute th Brown rice casserole COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut them into sixths or ei Pheasant casserole Blend all and bake in casserole at 300-350 degrees for 2 hours. Spiced lentil casserole Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish Cheese and rice casserole ada Combine all ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake at 350 F for 15 to 20 minutes. From the ADA Holiday Cookbook by Dr. Betty Wedman. one serving = 2 bread exchanges + 1 lean meat + 1/2 milk exchange = 235 cal Spring green onion soup Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, Eggplant provencale Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add Japanese braised eggplant Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown Very cheesey casserole Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Ar Beef with brown rice and feta casserole Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper Mexican lentil casserole (vegan) In a medium saucepan, combine onions, green pepper, celery and water. Bring to a boil over medium heat. Stir in lentils, cover pot, reduce heat to low and simmer 40 minutes. Preheat oven to 375 degrees. Lightly spray a 1 3/4-quart cassero Lentils and eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie. Cashew and tomato brown rice In a large Dutch oven, heat the sun dried tomato oil until fairly hot. Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften. Stir in the brown rice and cook until the rice beg Spanish squash casserole Mix all ingredients in an oiled 9 x 13 baking dish. Cover tightly with aluminum foil or tight fitting baking dish lid. Bake for 30 minutes at 350 F. or until squash is tender. Source: Arrowhead Mills "Quick Brown Rice" tri-fold C Cheese and rice casserole Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes. Cheese and rice casserole from joan johnson 1. Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray. 2. Bake at 350F for 15-20 minutes. One serving = 2 breads, 1 protein, 1/2 milk Per serving-- 235 calories Rice and bean casserole Mix the beans, rice and tomato paste. Blend the garlic, onion, milk and soy sauce. Combine everything but sesame seeds into a baking dish. Shake the sesame seeds on top. Bake at 350 degrees F. for 40 min. Optional additions: 1 egg, about 1/4 Quinoa casserole Roast rinsed Quinoa in skillet until it pops. Place Quinoa in a casserole dish and add water. Heat oil, saute onions, garlic and curry until onions are translucent. Add celery, broccoli and tomato, saute briefly and add to Quinoa. Add shoyu Bean burrito casserole Preparation Time: 2:07 This may be made without the brown rice; use 5 cups mashed cooked and drained beans instead. The sauce can also be used in other Mexican recipes. To make the enchilada sauce combine all ingredients in a saucepan and cook, Cheese & rice casserole Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes. Cheese & rice casserole ada Combine all ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake at 350 F for 15 to 20 minutes. From the ADA Holiday Cookbook by Dr. Betty Wedman. one serving = 2 bread exchanges + 1 lean meat + 1/2 milk exchange = 235 cal Cheese & rice casserole from joan johnson 1. Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray. 2. Bake at 350F for 15-20 minutes. One serving = 2 breads, 1 protein, 1/2 milk Per serving-- 235 calories Cumin rice with eggplant & peppers RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute th Lentils & eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie. Ovo-lacto: spinach-rice casserole Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook approximately 2 minutes. Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle sunflower seeds and pap Rice & cheese casserole Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Beef, brown rice and feta casserole Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper Eggplant and pepper casserole with rice Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees. Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15 Garden casserole TEAR cauliflower into flowerettes SPREAD rice on bottom of 10X8 inch baking dish STEAM vegetables and place on top of rice TOP with marinara sauce COVER and bake at 350 for 30 minutes SPRINKLE with grated soy kaas and return to oven to melt (Op Layered rice casserole Saute the onion and garlic in 1/4 cup broth. Combine with the beans, corn, tomatoes, tamari, and thyme. Combine the tomato paste and 1/2 cup water. In a casserole dish, layer 2 1/2 cups rice on the bottom, then the bean vegetable mixture, the