Monday, December 27, 2010

Three Bean Tortilla Soup

Serving Size : 4 
Amount Measure Ingredient   
1 large tomato
1 small onion -- finely chopped
2 cloves garlic -- minced
15 ounces black beans, canned -- drained and rinsed
15 ounces navy beans, canned -- drained and rinsed
15 ounces spicy chili beans -- undrained
14 1/2 ounces vegetable broth
4 6-inch corn tortillas -- cut in thin strips

1. Heat oven to 425° F. Heat small nonstick skillet over medium-high heat
until how. Add tomato to skillet; heat tomato until skin is blistered and
slightly charred, turning occasionally. Cool tomato slightly. Coarsely

2. Spray large saucepan with nonstick cooking spray. Add tomato, onion
and garlic; cook over medium heat for 3 minutes, stirring occasionally. Add
black beans, navy beans, chili beans and broth; mix well. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.

3. Meanwhile, place tortilla strips in ungreased 15x10x1-inch baking pan.
Bake for 5 to 8 minutes or until crisp.

4. To serve, place tortilla strips in soup bowls, ladle soup into bowls.

Tuesday, December 7, 2010

Cheesy Polenta with Tomato & Basil Sauce

Cheesy Polenta with Tomato Basil Sauce

Recipe By : Good Housekeeping June 97
Serving Size : 6   
Amount Measure Ingredient -- Preparation Method

 1 tbsp vegetable oil -- plus extra greasing
salt and freshly ground black pepper
225 g polenta
4 tbsp chopped fresh herbs, eg oregano, chives
and flat-leafed parsley
100 g freshly grated Parmesan cheese
3 garlic cloves
500 g carton creamed tomatoes or passata
1 bay leaf
sprig fresh thyme
caster sugar
3 tbsp chopped fresh basil -- plus extra garnish
fresh Parmesan shavings -- to serve

1. Lightly oil a 26x16.5cm (10x6 ½ in) dish. In a large pan, bring 1.1
litres/ 2 pints water to the boil. Sprinkle in the polenta, whisking
constantly. Reduce heat and simmer, stirring frequently for 10-15 minutes
or until the mixture leaves the sides of the pan.

2. Stir in the herbs and Parmesan and season to taste. Turn into the
prepared dish and leave to cool.

3. Next, make the Tomato Basil sauce. Crush the garlic, heat 1 tbsp oil
in a pan and fry garlic for 30 secs (do not brown). Add creamed tomatoes,
bay leaf, thyme and a large pinch of sugar. Season with salt and pepper,
bring to boil and simmer, uncovered, for 5-10 minutes. Remove bay leaf and
thyme sprig and add chopped basil.

4. To serve, cut the polenta into pieces and lightly brush with oil.
Preheat a griddle pan and fry for 3-4 minutes on each side or grill under
a preheated grill for 7-8 minutes on each side. Serve with Tomato & Basil
sauce, fresh Parmesan shavings and chopped basil leaves.

To prepare ahead: Complete to the end of step 3. Cover and chill
separately for up to two days.
To use: Complete the recipe.
- - - - - - - - - - - - - - - - - -

NOTES : A popular staple in northern Italy, polenta is now widely
available in supermarkets. It’s bland by itself, but add plenty of
fresh herbs and a little Parmesan, serve with a rich tomato sauce
and the result is delicious.
Preparation time: 15 minutes, plus chilling
Cooking time: 45 minutes
Suitable for vegetarians.
275 cals per serving

Friday, December 3, 2010


Serving Size : 4 
Amount Measure Ingredient -- Preparation Method

 1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion -- peeled and sliced
2 lg Garlic cloves -- crushed
1 pn Saffron strands
3 c Light Vegetable Stock
-(generous measure) OR water
1/2 Lemon -- thinly pared rind,
- cut into thin shreds
Freshly ground black pepper
1 lb Washed and trimmed leeks
- cut into 1-inch length
1/4 c Frozen peas
1/4 c Black olives, or more

-----TO GARNISH-----
Parsley -- chopped

Heat the oil in a large, deep pan. Add the long-grain
brown rice and onion slices and stir until the rice is
coated and begins to turn opaque. Add the garlic,
saffron, stock or wate, lemon rind and salt and
pepper. Mix well, then bring to a boil. Mix again, to
distribute the saffron coloring.
Arrange the vegetables and olives attractively on top
of the rice. Bring to a boil. Cover with a lid or
oil and simmer for 45 minutes. Sprinkle with parsley
and serve straight from the pan. May be served with
blanched almonds, slivered Brazil nuts or whole cashew
nuts- separately, in a bowl - for people to help
themselves to if they like.

6 globe artichokes instead of the leeks. Very tender
baby artichokes can simply be quartered; otherwise cut
the leaves and choke from the artichokes, then halve
or quarter the artichoke bottoms. Garnish with
artichoke leaves.

Mastercook recipe