Posts tagged ‘Tomato Sauce’

Rajmah: Red Kidney Bean Curry

Yay! Something new. It’s been a while since I found a new recipe that met my double-portion standard. I must have seconds! I adjusted some of the ingredients to fit my fancy.

  • A generous amount of olive oil
  • 1 TBSP fresh chopped or grated ginger
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 roasted green chili, chopped
  • 1 tsp salt
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • dash cayenne
  • A generous amount of dried cilantro or parsley (unless you have some fresh herbs handy)
  • 8 oz. tomato sauce
  • 3 cups cooked kidney beans
  • 1 cup water
  • 1 plum tomato, diced

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans, water, and tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat.

We ate our beans over brown rice. They were comforting and delicious.

Here’s the original recipe from Smitten Kitchen.

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July 31, 2014 at 10:11 pm Leave a comment

ITALIAN: Mushroom and Spinach Lasagna

I’ve made this recipe on both sides of the globe, with Gary and the gang in Korea (his first visit to our house) and with my family for Christmas dinner.

2 cups diced mushrooms
1 cup diced onion
1 tsp minced garlic
1 (10-oz.) package frozen chopped spinach
1 cup ricotta cheese substitutes (recipe following)
½ cup liquid egg substitute
¼ cup fresh basil (chiffonade)
½ tsp salt
1/8 tsp ground nutmeg
½ pound dried lasagna noodles (no egg)
3 cups nonfat marinara sauce, homemade or store-bought
2 ounces (1/2 cup) grated nonfat mozzarella cheese substitute
1 TBSP grated nonfat parmesan cheese substitute

1. In a saucepan, combine mushrooms, onion, garlic, and ¼ cup water. Simmer, covered, until onion is soft, about five minutes. Uncover and simmer until liquid evaporates, about three minutes.
2. Put frozen spinach in a bowl and microwave until hot throughout, about five minutes. Do not drain. Transfer to a large bowl and stir in ricotta substitute, egg substitute, basil, salt, nutmeg, and the cooked mushrooms, onion and garlic. Stir well.
3. Preheat oven to 425 degrees F.
4. Cook lasagna in a large pot of boiling salted water until just tender (check package directions for timing). Drain well. Spread one cup marinara sauce in bottom of a rectangular baking dish approximately 8 x 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half of the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread two cups marinara sauce evenly over the surface. Top with mozzarella and parmesan. Bake, uncovered, until hot throughout, about thirty minutes. Let stand ten minutes before slicing.

Based on the recipe from Everyday Cooking with Dr. Dean Ornish

November 14, 2007 at 5:02 pm Leave a comment


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