Showing posts from January, 2012

Spinach Lasagna

Ingredients for 8 people - Lasagna noodles- 1 lb Spinach(fresh or frozen) - 2 packages  Paneer or firm tofu - 1/2 lb Garlic -2 cloves (peeled and minced) Lemon Juice - 2 tbsp Salt to taste Pasta Sauce - 4-6 cups as required Directions - Boil Lasagna Noodles and drain the water and keep aside. Preheat oven to 350 degrees F. Squeeze water from spinach, add paneer or tofu, salt, lemon juice, garlic and milk, add it to the food processor and process until it is blended smooth. on the bottom of 9X 13 inch pan, lay a thin layer of pasta sauce, then a layer of noodles, with a following layer of spinach- paneer(tofu) mix, then half of the rest pasta sauce, with a layer of noodles, spinach mix, layer of noodles and end with a layer of pasta sauce. Bake for 40-45 minutes or until it is bubbling. Enjoy it hot. Can be refrigerated and reused for 2 days.

Mixed Vegetable Parantha/Tortilla

Ingredients- All purpose flour- 2 cups Cabbage - 1 cup (chopped) Potao - 1 (diced) Carrot - 1 (chopped) Peas - 1/2 cup Salt to taste Black Pepper Powder - 1 tsp Olive Oil as needed  Water as required Gram flour- 2tsp (if needed) Directions - In a big bowl, add All Purpose flour with 1/2 cup of water, mix it with spatula, add water as needed and make a tight dough. Sprinkle 4-5 drops of oil on the dough and kneed it for 2-3 minutes. In a microwave safe bowl, add cabbage, carrot, peas and potato, and keep it in microwave for 10 minutes on high power. After 10 minutes, take it out, drain the water and let the vegetables cool down for 15 minutes. Add salt and black pepper powder, mix and mash the vegetables together. If the vegetables are watery add 2 tsp of Gram flour in the mixture. Now, take 2 small portion of dough and convert them in small balls, roll it separately. In the center of dough add the vegetable mixture, apply a touch of oil all over the sides of tort

Slow Cooker cooked Potatoes

Ingredients for 6 people- Red Potatoes- 7-8 nos. (small, cut in quarter shape) Cream Cheese - 1× 8 oz pkg (softened) Buttermilk - 1 glass Condensed cream of Potato Soup - 1 can Directions -  Place potatoes in crock pot.  In small bowl, combine cream cheese and buttermilk, mix.  Stir in soup. Add to potatoes.  Cover and cook on low heat for 7-9 hours or on high for 3 1/2 - 4 1/2 hours.  Stir to blend.

Slow Cooker Mushroom Stew

The simple and easy meal , prepared in a slow cooker.  Ingredients for 4 people - Preparation Time - 10 minutes Cooking time-  8 hours  Mushroom Soup - 1 can Water - 1cup Salt - 1tsp Black Pepper Powder - 1/2 tsp All purpose flour - 2tbsp Olive Oil - 1 tbsp Onion Mushroom Soup Mix-  2 tsp Fresh Mushrooms - 7-8 pieces (sliced) Directions -  Stir together Mushroom Soup with water, salt, black pepper powder and Onion Mushroom Soup mix in a 5 1/2 qt slow cooker.  Cover and cook on low for 8 hours. Stir in between while cooking. For the last 2 hours, add fresh mushrooms.

Tastier Baked Beans

Ingredients for 6 people- Preparation Time - 20 minutes Cooking time- 4-6 hrs. Onion - 1 ( medium- chopped) Green Pepper - 1 (sliced) Mushrooms - 4-5 Beans dried - 2 cups ( Soaked and boiled) Your fav. Barbeque Sauce - 1/2 bottle Salt to taste Black Pepper powder - 1tsp Directions -  Add onion and green pepper.  Add sliced mushrooms.  Pour all ingredients into crock pot and cook on low for 4-6 hours.   Tips -  It's good to start them early in the morning for a lunchtime. Keep warm in a crock.

Slow Cooker Split Pea Soup

Ingredients for 4 people -  Preparation Time - 10 minutes Cooking time - 8-9 hrs.  Water - 7 cups Dried Split Peas - 16 oz pack Black Pepper Powder - 1/4 tsp Salt to taste Turmeric Powder - 1tsp ( Optional) Carrot - 3 medium (sliced) Celery - 1 medium (chopped) Onion - 1 medium (chopped) Garlic - 2 cloves Directions -  Mix all ingredients in 4-5 quart slow cooker.  Cover and cook on low heat for 8-9 hours or until peas are tender.  Stir well before serving.

Slow Cooker Yellow Lentil Soup

  Ingredients for 4 people: Preparation Time - 15 minutes Cooking time - 8-9 hrs. Dried Yellow Lentils - 1 1/2 cup Water - 4 cups Carrots- 1/2 cup (sliced) Onion - 1/2 (chopped) Garlic - 2 cloves (minced) Curry Powder - 2 tsp Salt to taste Bay Leaves - 2 Tomatoes - 1 (chopped) Spinach fresh - 1 cup Yogurt Plain - 3-4 tsp   Directions -  In 3 1/2 to 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt, mix well. Cover and cook on Low setting for 8 to 9 hours. 5 minutes before serving, stir tomatoes into soup. Cover and cook an additional 5 minutes or until thoroughly heated.  Remove and discard bay leaves, before serving. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.  

Eggless Chocolate Chip Cookies

Cookies- Everybody's  favorite. Have you ever tried Egg less Chocolate Chip cookies. Try this simple recipe, easy to mix and bake. Ingredients - 3/4 C. sugar 1/2 C. butter, softened 1/2 C. oil 3 Tbs. water 2 tsp. vanilla 2 1/4 C. flour 1 tsp. baking soda 1 tsp. salt 1-1 1/2 C. chocolate chips  Directions-   Preheat oven to 375 deg. Stir together, sugar with butter, oil, water and vanilla,mix well. Add flour, baking soda,salt& chips. Bake 8 to 10 minutes or until brown along the edges.