Recipe Sheet » African Food

Pasta with Red Pepper and Lentil Sauce

admin — Tue, 10 Jun 2008 12:39:03 +0000

1/2 c Dried lentils

4 c Water

2 Bay leaves

1 1/2 c Diced onions

2 Cloves garlic, minced Considerably more, at least 4 or 5>

1 tb Dried basil

1/4 c Plus 2 tablespoons burgandy

Or other red wine 2 c Chopped sweet red bell

Peppers 1 ts Balsamic vinegar

1 ea Salt to taste

1 ea Freshly ground black pepper

2 1/2 oz Uncooked pasta per person

1/4 c Freshly chopped basil for

Garnish Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves, simmer until lentils are tender but have not lost their shape. Strain and remove the bay leaves. Combine onions, garlic, and dried basil and braise them in the red wine. Seed, core and choip the red peppers and add to the onions. Let them stew with the onions until they are soft, about 25 to 30 minutes. Then transfer these veggies to a blender or food processor and puree til smooth. Stir the lentils into the sauce, Add vinegar, add salt and pepper to taste. Cook pasta according to package directions, to al dente. Drain and serve with save. Garnish with chopped basil. Serving size – 1/2 cup sauce + 1 cup pasta – 345 calories 0.9 grams total fat, 0.1 grams sat fat, 0 milligrams cholesterol Source: From Dr. Dean Ornish’s Program for Reversing Heart Disease Posted to Fatfree Digest, Tue, 03 Aug 93 11:55:00 PDT By Jan Gordon Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995.

Pan-Seared Bison Tenderloin

admin — Tue, 10 Jun 2008 12:38:53 +0000

4 6-7 oz Bison Filets

8 oz Smoked Elk or smoked Ham

-Julienned 4 tb Vegetable Oil

1 tb Chili Powder

12 oz Cooked Linguine

2 oz Morel mushrooms, julienned

2 oz Whole butter

4 oz Heavy cream

Misc baby field vegetables Marinated in vinaigrette Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. (Medium Rare to Medium is recommended. Melt butter in pan and add elk and moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place Bison filet in center and surround with char-broiled vegetables.

Osso Buco

admin — Tue, 10 Jun 2008 12:38:52 +0000

1 c All-purpose flour

Salt and freshly ground pepp 1/4 c Olive oil

4 tb Butter

2 Onions; chopped

6 Lg cloves garlic; chopped

1/2 ts Dried basil

1/2 ts Oregano

28 oz Can plum tomatoes

2 c Dry white wine

2 c Beef stock; ( homemade or ca

3/4 c Fresh parsley; chopped

1 Grated zest of two lemons

5 – 6 lb veal shank; 2″ thick 1. season flour with salt and pepper,

dredge pieces of veal in it and shake off excess. 2. Heat oil and butter in lg dutch oven, and quickly sear the veal over med-high heat, browning well on all sides. Transfer veal to paper towels to drain. 3. Add the onions, garlic, basil, and oregano to the pan and cook over med heat for 10 minutes, stirring occasionally. 4. Add the tomatoes, salt and pepper to taste and continue to cook for 10 min. Skim off any fat. 5. Add the wine, raise the heat, and bring to a boil; Reduce the heat and simmer, uncovered for 15 min. 6. Return the veal to the pan and add just enough stock to cover the meat. Cover and let simmer for 1 to 1 1/2 hours. Or bake in 350 degree oven for the same time. Remove lid and continue to simmer or bake for 1/2 hour till veal is tender. 7. Just before serving, sprinkle with the lemon zest and parsley. It is traditional to serve this with risotto Milanase. It has been suggested that I try ( and I will!) small potatoes, tossed with some olive oil and garlic or any kind of pasta treated the same way. Let me know if you try it and what you think!

Spaghitti Vesuvius

admin — Tue, 10 Jun 2008 12:25:05 +0000

1/2 cup EXTRA VIRGIN OLIVE OIL

1/4 cup CHOPPED PARSLEY

3 CLOVES GARLIC MINCED

1/2 teaspoon DRIED IF NOT FRESH

1 SALT TO TASTE

1/4 cup CHOPED BASIL

1 SMALL ONION MINCED

2 pound — ?

10 PLUM TOMATOES PEELED

1 pinch SUGAR

1 pound SPAGHETTI

1 tablespoon CHOPPED HOT PEPPER RED

LEFT WHOLE STEMS REMOVED PUT THE OLIVE OIL,GARLIC,ONION,AND HOT PEPPER IN A LARGE SAUTE PAN.COOK UNTIL THE ONION IS COMPLETELY SOFTENED BUT NOT BROWNED.CUT THE TOMATOES IN HALF FROM TOP TO BOTTOM.DO NOT REMOVE THE SEEDS OR JUICE.PUT IN THE PAN,CU SIDE UP,AND COOK OVER MEDIUM LOW HEAT FIVE MINUTES.SPRINKLE WITH SALT AND PINCH OF SUGAR.CAREFULLY,SO AS NOT TO BREAK THE TOMATOES,TURN THEM OVER.PLACE IN A 225 DEGREE OVEN FOR 2 1/2 HOURS. SPRINKLE THE TOMATOES WITH PARSLEY AND BASIL AND CONTINUE TO COOK 30 MINUTES,BASTING WITH PAN JUICES FROM TIME TO TIME.COOK THE SPAGHETTI IN 5 QUARTS OF BOILING SALTED WATER UNTIL AL DENTE.DRAIN AND PUT INTO A PASTA DISH.POUR THE TOMATOES OVER.TOSS TOGETHER BEFORE SERVING.MAKES SIX SERVINGS…

Crunchy African Bananas

admin — Sat, 24 May 2008 23:09:34 +0000

Ingredients:

1 Tbsp butter or margarine
1 Tbsp firmly packed brown sugar
¼ tsp ground cinnamon Cooking Spray
2 large bananas, medium-ripe
¼ cup chopped unsalted peanuts

Instructions:

Preheat oven to 350º. In a small bowl, melt butter in the microwave, about 45 seconds. Stir in brown sugar and cinnamon until well blended. oat a 9 x 9-inch baking pan with cooking spray. Peel bananas; cut each banana lengthwise in half. Place cut-side down in baking pan. Brush with some brown-sugar mixture; sprinkle with chopped peanuts. Bake 20 minutes, or until bananas are lightly browned. Serve warm.