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Category: Dinner (Page 3 of 38)

Green Beans with Pepper and Onions Recipe

Ingredients:
2 lb green beans, ends trimmed
5 tablespoons butter
2 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram
1 1/2 cups sliced almonds, toasted
Salt

Instructions:

Cook green beans in large pot of boiling salted water for 5 minutes, or until crisp-tender. Drain and rinse with cold water; set aside.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add peppers and onion and saute until peppers are crisp-tender, about 8 minutes. Mix in marjoram.

Melt remaining 3 tablespoons of butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes.

Season to taste with salt and pepper. Transfer to large bowl.

Sprinkle with almonds.

Carb Count: 4.2 per serving. Serves 6.


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Green Beans with Hot Dressing Recipe

Ingredients:
1 lb green beans
4 slices bacon
2 tablespoons butter, or bacon drippings
1/4 cup red wine vinegar
1 tablespoon spoonable Stevia
salt and pepper,to taste
2 tablespoons chopped fresh parsley

Instructions:

Boil or steam the green beans until they are tender but still firm. Drain and set aside.

Fry the bacon until crisp and drain on paper towels. Crumble the bacon into small pieces and set aside.

Melt the butter or bacon drippings in a small saucepan over moderate heat. Add the vinegar, Stevia, salt, and pepper and bring to a simmer.

Add the bacon to the sauce and pour over the green beans while still hot.

Serves 4.

Carb Count: 3.9 g per serving.


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Baba Ganoush Recipe

Ingredients:
1 1/2 lb eggplant
3 tablespoons lemon juice
1 teaspoon salt
2 teaspoons minced fresh garlic
3 tablespoons sesame tahini
1/4 c chopped parsley
1/2 cup toasted pine nuts
2 tablespoons olive oil

Instructions:

Preheat oven to 400 degrees F.

Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh.

Blend in a food processor with the lemon juice until smooth.

Mash the salt and garlic together and combine with the eggplant, along with the tahini.

Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil.

Serves 4

Carb Count: 6.5 grams per serving.


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Sauteed Spinach with Mushrooms and Onions Recipe

Ingredients:
1-2 tablespoons olive oil
1 teaspoon garlic, minced, 1 clove
1/4 cup onion, chopped or slivered
4 fresh mushrooms, sliced
1/2 pound fresh spinach
Salt and pepper, to taste

Instructions:

Heat the oil in a large skillet on medium heat. Cook the onion, mushrooms and garlic until tender.

Add the spinach (the pan will be very full, but the spinach will cook down). Toss and cook just until wilted.

Season with salt and pepper.

Makes 4 servings


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Spinach with Onions Recipe

Ingredients:
2 lb fresh spinach
2 tablespoons butter
1/2 cup onion
Dash each nutmeg, thyme, salt, fresh ground pepper

Instructions:

Rinse spinach thoroughly; place in to top of double boiler and heat until wilted. Drain and chop coarsely.

Melt butter in skillet; add onion. Saute over high heat until onion is brown on the edges.

Add seasonings. Stir to blend. Add and toss to blend.


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Vegetable Casserole Recipe

Ingredients:
Packaged mixed vegetables
1 cup chopped celery
1/2 cup sliced water chestnuts
1/2 cup chopped onion
1/2 cup grated cheddar cheese
1 cup mayonnaise
1 stick butter

Instructions:

Place in buttered casserole. Cut up one stick butter and place on top.

Bake at 350 for 25 minutes.


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Zucchini Latkes Recipe

Ingredients:
2 zucchini, grated & squeezed dry
1 tsp garlic, minced
2 tablespoons onion, grated or finely chopped
1 egg, well beaten
1/4 teaspoon salt & pepper
Splash Tabasco

Instructions:

Mix all ingredients well, let sit for a few minutes for flavors to mingle.

Heat nonstick skillet on medium, wipe with olive oil. Drop zucchini mixture by large cereal spoonfuls and cook until set & lightly browned (5-6 minutes), flip and cook 3-4 minutes on reverse.


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Kim Chee Recipe

Ingredients:
2 napa cabbages, cut up
1 scallion
2 garlic cloves, minced
1 1″ piece ginger, minced
2 teaspoons red pepper
1/2 teaspoon Salt, (more or less)
Water

Instructions:

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel.

Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage.

In a one cup measuring cup, mix together the red pepper, salt, and water to make 1/2 cup juice.

Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.


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Oven Eggplant Recipe

Ingredients:
1 medium eggplant
1/2 cup cottage cheese
2 tablespoon onion, chopped
1 teaspoon bay leaf, ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoon tomato sauce
2 oz provolone

Instructions:

Cook eggplant in boiling water, covered, for 10 min.

Drain and cut in half lengthwise. Scoop out insides leaving 1/2″ shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.

Preheat oven to 350 degrees. Stuff eggplant halves, place in casserole dish and bake covered for 15 min.

Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered


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Egyptian Stuffed Peppers Recipe

Ingredients:
2 tablespoons of chutney
Large sweet peppers
Raw beef
Chopped onion
Parsley
Beaten egg

Instructions:

Cut off the tops and remove the seeds of the peppers. Stuff with chopped raw beef highly seasoned to taste, and mix with , parsley, egg and chutney.

Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour. Serve.

Garnish with cucumber salad


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