More Yummy recipies

Lebanese Vegetable Stew with Chickpeas

1 pound eggplant
1 large onion — chopped
Salt and freshly ground black pepper — (optional, to taste)
12 ounces zucchini (see cook’s notes) — diced (3/4-inch)
1 cup tomato sauce
2 garlic cloves — chopped (2 to 4)
1/4 teaspoon allspice — (optional)
1/2 cup water
15 ounces chickpeas, canned — drained
1/3 cup Italian parsley — chopped

Makes 6 appetizer servings

Cook’s notes: If available, Levy recommends using a pale-green zucchini variety. [Lebanese zucchini are slightly tapered, pale green with gray skin and are slightly shorter and thicker than yellow zucchini]

1. Preliminaries: If the eggplant skin is not tough, you don’t need to peel it. Cut the eggplant into a 3/4-inch dice.

2. Brown the onions: Heat a large nonstick skillet over a medium flame. Add the onion and saute 7 minutes, or until the onion starts to turn golden brown. If the onion dries out, add 1 tablespoon water and cover until onions are done.

3 .Saute vegetables: Add eggplant and salt and pepper, if desired. Reduce heat to low, cover and cook 5 minutes, stirring occasionally. Add zucchini, cover and cook an additional 3 minutes.

4. Simmer, season the stew: Add the tomato sauce, garlic, allspice, water and chickpeas. Cover and cook over a low flame 25 minutes, or until eggplant is tender. Add half the parsley and simmer 30 seconds. Taste and adjust seasonings.
Stir in remaining parsley.

5. Presentation: Serve hot, at room temperature or cold.



Roasted Corn Guacamole


1 1/2 cups fresh or frozen corn kernels
1/4 cup minced red onions
3/4 teaspoon ground cumin
1 teaspoon minced fresh chile or 1 tsp. chili powder
3 garlic cloves, pressed or minced



Two-Bean Corn Chili

Recipe By: Best Loved Slow Cooker Recipes
Serving Size: 8

1 16 oz can black-eyed peas
1 16 oz can navy beans
1 onion — chopped
1 cup water
1 cup corn — (fresh, frozen, or canned)
1 cup diced tomatoes
1/2 cup chopped green onions
1/2 cup tomato paste
1/4 cup diced canned jalapeno peppers
2 teaspoons chili powder
1 teaspoon prepared mustard
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano

Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
2 avocados, halved, pitted, peeled, and cubed
2 tomatos, chopped
3 tablespoons fresh lime juice
1/2 tsp. chipotle chili powder
salt and ground black pepper to taste

Preheat the broiler.

In a bowl, mix together the corn, red onions, cumin, chile, and garlic. Spread the vegetable mixture onto a baking pan, spritz with a non-stick spray, and roast about 3 inches from the flame or heat source for about 8 minutes, stirring often-at least four times or more. When the corn is tender and golden brown, remove the pan from the broiler and set aside to cool.

Combine the avocados, tomatoes, lime juice, and chipotle chili powder in a serving bowl. Stir in the roasted corn mixture and add salt and pepper to taste. (Add more chili powder if you prefer a spicier guacamole.) Serve immediately or chill and serve later.


Creamy Basil Sauce for Whole Wheat Pasta

Take some silken tofu and put it in a food processor with some fresh basil and garlic and process until smooth. Saute (in a little water) some sliced mushrooms, and add some of the tofu mixture (thin with water or soy/rice milk) and some diced tomatoes. Heat through and season with salt and pepper. Serve over favorite pasta.


Poached Pears

4 pears, preferably Bosc
2 teaspoons fresh lemon juice
1 cup cranapple juice

Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon juice to prevent browning. Place in microwave-safe dish and cover with cranapple juice. Cover and cook on high 6 – 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they’ll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight.