Rho's Recipes

MC asked me to post recipes so I will endevor to remember


here goes


Russian Vegetarian Borscht

1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable or chicken broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment
In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent.
Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper.
Simmer, covered until vegetables are tender, about 20 to 30 minutes.
Remove from heat and stir in vinegar.
Cool to room temperature and refrigerate overnight.
To serve: Ladle cold soup into bowls and place a dollop of sour cream on top.
Serves 6.

New Orleans Dirty Rice

1 can (14 oz. size) beef broth
3/4 cup rice
3 tablespoons butter
3 tablespoons flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne
1 can (3 oz. size) mushrooms

if you like you can put 1lb of hamburger or sausage in just I like it without

Roh are you a chef?

Garlic Soba noodles

8 ounces dried soba noodles
3/4 cup bread crumbs
1/4 cup Parmesan freshly grated
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten
a generous splash of olive oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized pieces
1 teaspoon garlic powder
1/2 cup Parmesan, freshly grated
a few baby radishes, sliced paper thin

Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.
While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.
Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices

Serves 4-6

seashell wrote:Roh are you a chef?

I was...now i just cook at home and eat as healthy as possible

That rocks. I would have LOVED to have went to culinary school. I love to bake. I do everything from scratch.

I am looking forward to this thread.

more for Seashell

Portabella Bruschetta

3 big portabella mushrooms
olive oil
4 to 6 cloves garlic, coarsely chopped
salt
2 tablespoons lemon juice
1 baguette, sliced
Clean the portabellas by wiping them with damp paper towels.
Remove their stems, reserve them and chop them.
Sautee the stems and garlic in olive oil and season to taste with 1/2 teaspoon of the lemon juice and salt.
Brush the tops of the portabellas with olive oil.
Place them directly over coals on a barbeque for about ten minutes, until their edges show browned grill marks.
Turn the mushrooms over and spread the stem and garlic mixture over their tops, and drizzle with olive oil.
Grill for another five to ten minutes.

Remove the mushrooms from the grill, drizzle them with the remaining lemon juice and let them cool to room temperature.
Cut them into quarters, place the quarters on toasted baguette slices, and serve.

Serves 5

Those look great! I will be trying some of them soon.

The Russian Vegetarian Borscht looks especially interesting.

Black Bean Tortilla Melt

1 (15-oz) can Black Beans rinsed and drained
1/2 tsp. Taco Seasoning Mix
6 (6-inch) Corn Tortillas
1/4 cup Fresh Cilantro minced
1 Lime cut into wedges
1 (4-oz.) can Green Chiles chopped and undrained
1 cup Cheddar or Monterey Jack Cheese shredded
Salsa as desired


1. Preheat oven to 450°F. Cut lime into 6 wedges. Mash beans. Add taco seasoning stirring well. Spread about 3 Tbsp. of the bean mixture on each tortilla. Sprinkle with cilantro, and squeeze 1 lime wedge over each. Top each tortilla with 2 Tbsp. green chilies and 3 tbsp. cheese. Bake tortillas at 450°F for 3 to 5 minutes or until cheese melts. Serve with fresh salsa.

Pecan Pie

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell (recommend store bought to save time)

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Vegetarian French Onion Soup

•2 tbsp butter
•1 tbsp vegetable oil
•5 large onions, thinly sliced
•1 tsp sugar
•1 tsp salt, plus a bit more to finish
•2 tbsp all-purpose flour
•6 cups vegetable broth (homemade or canned)
•1/3 cup dry sherry
•1 1/2 tsp fresh thyme, chopped, or 1/2 tsp dried
•black pepper to taste
•6 1/2 inch slices of french bread
•6 slices of a white, melting cheese (I used swiss) or 2 1/2 cups grated cheese (Gruyere or Jarlsberg are pretty good)

1.In a pot over medium heat, melt the butter and the oil.
2.Add the onions, sugar, and salt and cook for 1 minute while stirring.
3.Reduce heat to medium-low and cook, stirring occasionally, until the onions have carmelized, which should take anywhere from 20 - 40 minutes
4.Add the flour and cook while stirring for 1 minute
5.Add the broth, sherry, and thyme and bring to a boil.
6.Reduce heat and simmer for 15 minutes.
7.Season to taste with the salt and pepper.
8.Preheat the broiler and broil the slices of bread until lightly toasted. Add butter to the bread if you'd like.
9.Put the soup in 6 ovenproof bowls and set them on a baking sheet.
10.Cover with the bread slices, which you may need to cut to fit.
11.Put the cheese on top of the bread slices.
12.Put the baking sheet under the broiler until the cheese is melted and bubbly.

Ohhh I will def use this one. ((hugs)) Thank you. I worry my daughter doesn't eat right.

Try using Nutella...its good for protien in a vegan diet...



NEXT...

Lactose-free Chocolate Brownies

•2 cups all-purpose flour
•2 cups sugar
•3/4 cup unsweetened cocoa powder (sifted)
•1 tsp. baking powder
•1 tsp. salt
•1/2 to 3/4 tsp. cinnamon (to taste)
•1 cup soy milk
•1 cup vegetable oil
•1 tbsp. vanilla extract

1.Preheat oven to 350 degrees.
2.Grease 13x9 inch baking pan.
3.Mix flour, sugar, sifted cocoa powder, baking powder, salt & cinnamon in large bowl.
4.In a small bowl, mix soy milk, oil & vanilla. Pour into the flour/sugar mixture and stir until evenly blended.
5.Pour into greased 13x9 baking pan.
6.Bake for 30-35 minutes.
7.Let cool, cut & enjoy!

I will use lactose free milk in place of the soy milk, but those look good! Cinnamon is an unusual ingredient for brownies. Interesting.

one of the better ones i found...i recommend putting chocolate chips in it too.

and maybe substitute a bit of rum for the cinnamon...hmmm....

Great thread!!

Rho, are you vegetarian or vegan?

oops i didnt see this question...no i am not...thoguh i wat alot of vegertains foods and i know alot of ppl are are vegetarians so i thought i'd share.

from my greek selections

1. Spanakorizo: Traditional Spinach & Rice

Ingredients:
•2 1/4 pounds of fresh spinach, chopped, washed, drained
•1 spring onion, chopped
•1/3 cups of olive oil
•1 1/3 cup of water
•1 1/3 cups of long-grain rice
•5 1/4 cups of water
•sea salt
•freshly ground pepper
•juice of 1 lemon (about 2 tablespoons)

Preparation:
In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish "melds."

Serve with wedges of lemon and freshly ground pepper.


2. Piperies Yemistes me Pligouri: Stuffed Peppers with Bulgur & Basil

•6 large bell peppers (any color) (or 10-12 medium-small peppers)
•1/4 cup of olive oil
•1/2 cup of grated onion
•1 cup of bulgur (or parboiled cracked wheat)
•1 can (14.5 oz) of chopped tomatoes (plain or stewed)
•1 3/4 cups of water
•1 teaspoon of sea salt
•1/4 teaspoon of freshly ground pepper
•1/2 cup of finely chopped fresh flat-leaf parsley
•1/3 cup of finely chopped fresh basil
•1/2 cup water

Preparation:
Cut a 1/2 to 3/4 inch cap off the top of the peppers. scoop out and discard seeds and any excess white pulp. Rinse well and set aside to drain. Keep the cap.

In a skillet, sauté the onion in olive oil for 1-2 minutes. Add bulgur and stir to coat with oil. Stir in canned tomatoes with juice, 1 1/2 cups of water, salt, and pepper, and bring to a boil over medium heat. Cook for 10 minutes, stirring frequently.

Stir in parsley and basil to distribute well and remove from heat. Let rest for 5 minutes.

Preheat oven to 350°F (175-180°C).

Use a teaspoon and stuff the peppers loosely to within 1/4 inch of the top.

Place peppers upright in a baking dish, to fit snugly so they won't tip. Place caps on top, add 1/2 cup of water to the bottom of the dish, and cook in a 350°F (175-180°C) oven for 1 hour 15 minutes, or until the peppers have softened to your preference.


Note: If the caps start to get too dark, cover the dish loosely with foil for the remainder of cooking time.
Allow to cool, and serve. Stuffed peppers are generally enjoyed at room temperature.

Yield: serves 6, 1 large or 2 small peppers per person

3. Spanakotyropita: Easy Spinach Pie with Cheese

•For the spinach & herb mixture:
•4 pounds of fresh spinach, washed, trimmed, and chopped
•2/3 cup of olive oil
•1 large or 2 small spring onions, chopped
•1 bunch of fresh dill, stems removed, chopped
•1/3 cup of water
•----------
•For the pita:
•cooked spinach and herb mixture (above) at room temperature
•1 egg
•2/3 pounds of firm feta cheese
•2 teaspoons of freshly ground pepper
•2 tablespoons + 2 teaspoons of olive oil
•1 pound of phyllo sheets 14 x 18 inches
•2 tablespoons of water
----------

•OPTIONAL ADDITIONAL HERBS
•3/4 cup of chopped flat leaf parsley
•1 cup of chopped fresh mint
•1/2 cup finely sliced leeks (white part only)

Preparation:
Note: Contrary to most instructions (even my own), the phyllo can be taken out of the freezer to defrost 3 hours before using (leave package unopened while defrosting).
Day 1: Prepare the spinach and herbs

Over medium heat, sauté the onion (and fresh dill, if using) in olive oil in a large soup or stew pot until soft. Add water and spinach and bring to a boil. Cover, reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.

Day 2: Make the pita

Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature. As ingredients are added, it will continue to drain.

Preheat oven to 350F (175C).

Beat the egg with a fork and add to the spinach. Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.

Note: If the feta cheese is too soft to crumble by hand (if it starts to mush), put in a bowl and use the tines of a fork to make small pieces, then add to spinach.
Unroll the phyllo and count the sheets. Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush. Lay half the phyllo in the pan, and fold in any overlap toward the center to fit the dough into the pan. Brush the top of the phyllo with 2 teaspoons of olive oil, covering it from side to side.

Pour the spinach mixture into the pan and use a fork to spread it out evenly over the dough. Lay the other half of the phyllo sheets on top of the spinach, and fold in the overlap so the sheets fit in the pan.

Note: To make a smooth top that hides the folds of the dough, keep one sheet out of the top layer, and place it on top of the other sheets. Trim the edges with a scissors to fit the pan (not done here).
With a sharp knife, cut into 20 pieces, cutting all the way through to the bottom. Use your hand to sprinkle 2 tablespoons of water evenly over the top. Work with small amounts of water to distribute evenly. Do not touch the dough with wet hands.

Bake at 350°F (170°C) for 30-40 minutes or until golden brown.

Cut and serve.

Alternative Preparation: The filling for this recipe can also be folded into small triangles of phyllo (filo) dough. See folding technique for guidance. Adjust baking time down to 15-20 minutes until triangles are golden brown.

Party Suggestion: The above quantity can be made in two (2) round 9-inch springform pans for easy eating and attractive party-sized pies.

Rho1334 wrote:New Orleans Dirty Rice

1 can (14 oz. size) beef broth
3/4 cup rice
3 tablespoons butter
3 tablespoons flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne
1 can (3 oz. size) mushrooms

if you like you can put 1lb of hamburger or sausage in just I like it without

just relized this ws imcomplete so ill repost another one

NEW ORLEANS DIRTY RICE

2 tbsp. oil
2 tbsp. flour
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. chicken giblets, chopped
2 tsp. salt
3/4 tsp. pepper
3/4 tsp. red pepper
1 c. chicken broth
3 c. hot cooked rice
1 c. green onion tops, sliced

Heat oil in Dutch oven. Add flour and cook until flour is a deep red brown. Stir constantly to prevent burning. Add onion, celery, green pepper and garlic. Cook until tender. Stir in beef, pork giblets, salt and peppers. Cook until meat is browned. Add broth, cover and simmer for 25 minutes. Stir in rice and green onions. Cook 5 minutes longer. Serves 6-8.
The more meat and pepper the "dirtier" the rice.

Those recipes look great. I am particularly interested in the stuffed pepper and dirty rice ones.

Oh sweet Jesus! This thread is delicious! *salivates*

Do you ever take pictures of what you cool Rho? Visuals with the recipes would be wicked!

Oh, boy, I just finally really looked at this thread and it is so great! Thank you bunches, Rho for posting these. I'll have to copy them off and start cooking, or get Bill to cook -- whatever.

Just to remind everyone, there are a lot of great healthy recipes in this thread as well. Most are vegetarian and I've tasted them at our HSP Meetups.

lol This thread is making me hungry too!!

Pics would be great, indeed!!
Maybe on a blog or on flickr?

Mel, thanks for posting the other link too!
I guess I will need to print them out too, and start experimenting!

@Elf...no i dont take picture, usually when i cook its isnt there long enough for a picture to be taken.

@INFP...haha, i make everyone hungry...especailly at work were i eat my leftovers:P

Rho1334 wrote:oops i didnt see this question...no i am not...thoguh i wat alot of vegertains foods and i know alot of ppl are are vegetarians so i thought i'd share.

You are my daughters savior! ((hugs)) love you Rho

I made the brownies yesterday, using lactose free milk instead of soy milk. They were surprisingly easy to make and came out well.

Just note the consistency is a bit different when brownies are made with oil instead of solid shortening, but they are still great.

the Cook in me is in HOG heaven here...

I have been looking for a really good dirty rice receipe...

thank you kind sir....for sharing these...i think your a sir lol