Our favourite veggie recipes
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Okay, not sure how this will work given the whole transatlantic divide and my complete disregard for measuring ingredients, but here goes.
Mushroom & Paneer Curry
Sautée chopped garlic, onions, mushrooms, okra and aubergine. I like to keep the mushrooms big. It really doesn't matter what you add in though (just as well since okra can be hard to find sometimes)- just use what you like.
Add chopped paneer cubes (a yummy Indian soft cheese that I can find in Tesco's chiller aisles and Asian supermarkets)
Add 1 can chopped tomatoes, dollop of curry paste (I use 4 teaspoons for a pot that lasts me 2 nights)and as much garam masala as you like.
Simmer and cook until it smells really good.
Serve with wholemeal basmati rice and/or a mini naan bread.
This recipe is also yummy if you use puff pastry.
Sautée garlic, mushrooms, onion (or filling of your choice). You will soon notice that most of my recipes start this way :D
Leave this to stand while you arrange the filo sheets on a baking tray. I usually fold these a few times because they're really flimsy - use 2 per parcel if you like. I fold in half then half again to make a square-shaped parcel.
Spread a tablespoon or two of the sautéed mix onto each parcel. My most favourite filling for these is pesto and goats cheese. Add a tablespoon of pesto and a slice of the cheese, then fold over the filo and seal the edges with some water. Another good filling is feta with black olives.
Cook for about 15 minutes at between 150 & 200 - or until the pastry browns.
I'm looking for a good, hearty chili recipe....any help?
Oh, I should probably mention that I'm a horrible cook. So, the easier the recipe the better!
Heres an easy recipe I found in one of my cookbooks. You can find lots more at allrecipes.com under their vegetarian section.
Prep time: 10
Cook time: 35
2 teaspoons olive oil
3/4 Cup chooped onion (about 1 small)
3 cloves garlic, finely chopped
1/2 cup medium red of green bell pepper, dived
1 cup water
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 (14 1/2 ounce) can ready-cut tomatoes, undrained
1 (15- ounce) can red kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
1) Heat the oil in a medium sksillet over medium heat. Add the onion, garlic, and bell pepper; saute 5 to 7 minutes, stirring frequently.
2) Add the water, chili powder, cumin, tomatoes, kidney beans, and garbanzo beans. Bring to a boil. Reduce the heat; gently simmer, uncovered, for 30 minutes. Ladle into a bowl and serve with corn bread if you desire.
Makes two or three servings
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