Dinner Recipes
Here's our favorite vegetarian recipe, taken from my favorite vegetarian cookbook "American Wholefoods Cuisine" by Nikki & David Goldbeck:
KITCHREE
2 T. oil (or butter)
1 lg. onion
1 c. brown brice
1 c. dried lentils (we use green)
3 c. boiling water (part or all-stock even better)
1 bay leaf, crushed
1" stick cinnamon
1/4 tsp. peppercorns, ground
6 cardamon pods, crushed, or 6 cloves, or 1 tsp. cumin (we use the
cumin)
1 tsp. salt
Heat oil or butter in a 3-qt pot and saute onions until golden.
Rinse rice and lentils in a colander and drain. Add to onions and sautefor 2-3 mins. until dry.
Add boiling water or stock and seasonings. Cover and simmer over low heat until quite tender, about 1 hr. Check after 45 mins & if dry but not tender, add more water. Adjust salt to taste and serve very hot. Serves 4.
HOMEMADE NOODLES
Coming from an Italian background, we make our own dough for spaghetti and ravioli. Here's the recipe we use for anyone that's interested:
1 cup of flour and 1 tsp of salt. Place in a small bowl, and make a well (hole in the center). Put 1 egg and one half egg shell of water. With a fork, sgradually mix the flour from the sides until all flour is mixed. Put in wax paper and cool for about 5 minutes.
For flat noodles, roll out to desired thickness on floured board.
Let dry 45 minutes on each side.
"roll" and then slice the roll to the desired width.
Lay out flat and dry.
Cook about 15 minutes.
We've used it for years.
~Barb from IL
Note: Barb said that she usually uses white flour, but that you can use whole grains, though the dough is more difficult to work with.
Bill's Favorite Meal - PORK CHOPS AND RICE (can be made with beef round steaks as well)
It's best with basmati rice, or better yet, a combo of basmati and wild, but any rice will do. It's also REALLY good if you have chicken stock to add to your rice cook water, but, again, it will still be good without.
6 c. rice 1-1/2 gallon heavy bottom pot and fill it with water (and stock, if available, up to 1/2 and 1/2) and 4 T. salt, plus a few bay leaves. (It's best to presoak the rice in water if you are using fatty stock, because the stock won't absorb into the rice as well as plain water does). Bring to a rapid boil, reduce heat to low and cover and cook for about 1-1/2 hours until most of the liquid is absorbed.
When the rice has been cooking for about an hour, start to fry the pork chops. Make a coating with flour, salt and pepper.. something like 2 c. flour, 1 T. salt and freshly ground pepper. Get your griddle hot and oil it lightly. Put the flour mixture on a plate and dip both sides of the chop in it and then lay it on the griddle for a few minutes on each side (I usually turn it when I start to see bright pink juices coming up through the chop). Lay the chops out on 2 large buttered casserole dishes and cover with cooked rice. Cover with tin foil and bake for 1-1/2 hrs at 350 or until chops are fork tender. Green beans complement it very well.
