Monday, February 28, 2011

Februrary Recipes


Mix 1 container firm tofu drained

1/2 teas salt (to taste)

1/2 teas Italian seasoning

1 teas minced garlic

1 cup frozen spinach, thawed and drained (it’s probably 1/2 cup after draining)

Chopped green onions

Finely shredded Romano or parmesan cheese

1/2 jar pasta sauce

Cook jumbo shells according to package. Drain.

Line bottom of baking dish with layer of pasta sauce. Fill shells with tofu mixture. Add more sauce to top of shells

Microwave or bake until heated through.

Note: all seasonings are approximate, since I never measure! This can also be made with cottage or ricotta cheese if you don't want to use tofu.


1 cup lentils boiled in 4 cups water, until soft. (15-20 minutes)Drain.

Sauté in oil:

1 small onion diced

1/2 green pepper chopped

2 cloves minced garlic


2 teas oregano 1 teas salt

1 small can tomato paste plus 1 can water, or 1 can tomato sauce

3 Tbs brown sugar

1 Tbs mustard

Mix in cooked and drained lentils. Heat thoroughly. Turn off heat and let stand 10 minutes. Serve on toasted buns or pita.


2 cups warm water

1 T yeast

5 ¾ cups flour

1 T. sugar

2 tsp. salt

Combine yeast and water, Dissolve - add sugar, salt, and 3 cups flour. Beat until smooth and shiny. Add remaining flour. Knead 5-7 minutes in mixer or a little more than 10 minutes by hand – Place in greased bowl and let rise for l hour (I just keep it in the Bosch) – Divide in half; set aside for 5 minutes. Roll into long loaves placed 4 inches apart on greased tin. Put slashes (like French bread) in and let rise for 1 hour. Bake at 400* for 30-35 minutes.