Recipes Included On This Page Red Beans & Rice (Teresa's) Riso Nero di Pasqua, Black Easter Rice Roasted Vegetable Galette with Olives Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Red Beans & Rice (Teresa's) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dry red kidney beans 2 teaspoons garlic salt 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco 1 quart water 1/2 pound fully cooked ham -- diced 1/2 pound fully cooked smoked sausage -- diced and drained 1/2 pound fully cooked and drained ground beef 1 cup chopped onion 3/4 cup chopped bell pepper 1/2 cup chopped celery 3 garlic cloves -- minced 2 bay leaves 1/4 cup minced fresh parsley Tony Chachere's Creole Seasoning -- to taste* Hot cooked rice Tabasco to pass with individual servings Place beans in a Dutch oven or kettle; add water to cover by 2 inches. Bring to a boil; boil for two minutes. Remove from heat; cover and let stand for 1 hour. Drain beans and discard liquid. Add garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1 and 1/2 hours. Meanwhile, in a skillet, sauté ham and sausage until lightly browned. Drain. Brown ground beef and drain. Add meats to bean mixture. Sauté onion, bell pepper, celery and garlic in a bit of olive oil or butter until tender; add to bean mixture. Stir in bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley and Tony Chachere's. Simmer another five minutes. Serve over rice with hot crusty French bread and put the Tabasco on the table so folks can heat up their own servings as desired. Yields 8-10 servings. * If Creole seasoning is not available in your grocery store, you can make your own by combining 1 box salt, 3 tablespoons black pepper, 2 tablespoons garlic powder, 1 teaspoon onion powder, 1 teaspoon nutmeg, 2 tablespoons parsley flakes (crunched), 4 tablespoons ground red (cayenne) pepper and 2 tablespoons chili powder. Store in an airtight container. Contributed to the FareShare Gazette by Joan; 4 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (3.9% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 531mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Riso Nero di Pasqua, Black Easter Rice Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 pounds short grained rice -- (500 g) 1 quart milk -- (1 liter) 3 1/2 cups sugar -- (700 g) 1 pound bitter cocoa -- (400 g) 1/4 pound bitter chocolate -- (100 g) crumbled 1 pound slivered almonds -- (400 g) 1/4 pound mixed candied fruit -- (100 g) finely diced 2 ounces diavolini -- (50 g) [tiny colored candies] Grated zest of an organically grown orange Cinnamon 1 teaspoon vanilla Unlike most black risotto, this owes its color to chocolate rather than squid ink and is therefore a dessert. It was traditionally prepared by those living in the province of Messina as a votive offering for the Madonna Nera di Tindari. Cook the rice in the milk, adding a pinch of salt, the sugar and the vanilla. When the rice is close to being done stir in the grated orange zest and cocoa, a little at a time. Stir constantly, and make certain that the rice doesn't overcook and go soft or stick to the bottom of the pot. Remove the mixture from the fire, stir in the almonds and the chocolate too, as soon as the mixture has cooled enough to keep it from melting. Turn it all out onto a serving dish and sprinkle it with the candied fruit and the diavolini, then dust a little powdered cinnamon over all and it's ready. Contributed to the FareShare Gazette by Joan; 1 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Roasted Vegetable Galette with Olives Recipe By : EatingWell, Fall 2003 Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/4 cups all-purpose flour 1 cup whole-wheat pastry flour -- (see Ingredient note) 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup water 1/4 cup extra-virgin olive oil 1/2 cup finely chopped pitted Kalamata olives Filling: 1 1/2 cups diced peeled carrots -- (3 medium) 1 1/2 cups diced peeled parsnips -- (3 medium) 1 1/2 cups diced peeled butternut squash -- (1/2 medium) 1 cup diced peeled beet -- (1 medium) 2 tablespoons extra-virgin olive oil -- divided 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried 1/2 teaspoon salt -- or to taste Freshly ground pepper to taste 1 whole garlic head 1 cup crumbled creamy goat cheese -- (4 ounces) divided 1 egg -- mixed with 1 tablespoon water for glazing 1. To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.) Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. 2. Meanwhile, preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. 3. To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.) 4. Transfer the vegetables to a bowl. Unwrap the garlic and let cool slightly. Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork. Add the mashed garlic to the roasted vegetables and toss to mix. Add 3/4 cup goat cheese and toss to coat. 5. To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick. Coat a baking sheet with cooking spray and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining 1/4 cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust. 6. Bake the galette at 400 degrees F until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm. Makes 8 servings. Active Time: 1 hour. Total Time: 2 1/4 hours TIP : The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces. Ingredient note: Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natural-foods stores and large supermarkets. Store it in an airtight container in the refrigerator or freezer. MAKE AHEAD TIP: Store the unbaked crust (Step 1) well wrapped in the refrigerator for up to 2 days. Source : EatingWell, Fall 2003. Formatted by Chupa Babi: 12.22.07 The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables - eggplant, bell peppers, zucchini - and cheeses like fontina or Jarlsberg. Contributed to the FareShare Gazette by Chupa; 11 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 11g Fat (57.0% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 398mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates. Back to Recipe List

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