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1 lb. enriched lasagna noodles, cooked & drained
1 lg. green pepper
1 lg. onion
l lg clove garlic, minced
1/2 c. mushrooms, chopped
1 lb. container ricotta cheese
8 oz. mozzarella
8 oz. sharp cheddar
8 oz. Monterey Jack
1 lg. jar spaghetti sauce
1/2 c. Parmesan cheese
Layer lasagna noodles, ricotta cheese, vegetables (mushrooms, onion, green peppers, garlic), sauce, and cheese in that order until all ingredients are gone.
Should make 1 large pan. Double ingrediants to prepare a larger helping.
This may take a little bit of practice, especially the softening of the beans. But it is worth the effort. When the beans are finished, the liquid will be opaque. The beans refrigerate well, can be frozen if desired, and reheat well on the rangetop, oven or microwave. I suggest using the white rice recipe that follows - the olive oil adds a nice flavor that goes well with the beans.
Frijoles Negros (Black Beans)
Ingredients
---------------------------------------------------- For Softening the Beans:
1 pound black beans -- rinsed in cold water, picked over
1 bay leaf
1 medium green bell pepper -- seeded and cut into quarters
For the Sofrito:
2/3 cup Spanish olive oil -- we use Goya brand
4 cloves garlic -- finely chopped
1 large onion -- finely chopped
1 medium green bell pepper -- seeded and finely chopped
1 tablespoon ground cumin
2 tablespoons cider vinegar
Rinse beans in cold water. Pick out any broken beans.
Put beans in a large sauce pot. Add cold water so that it covers beans by 1 1/2 to 2 inches. Remove any beans that float to the top. Soak the beans overnight.
The next day, check that the water is still covering the beans by 1 1/2 to 2 inches and add more water if needed. Add the bay leaf and the quartered green pepper, bring to a boil over high heat, reduce the heat to low, and cook uncovered, until the beans are tender and they have almost cracked open, about 2 hours. Check the beans while they are cooking and if they need more liquid, add some hot water.
To prepare the sofrito, in a skillet heat the oil over low heat until it is fragrant, then add the garlic, onion, and bell pepper and cook, stirring, until the onion is transparent, 8 to 10 minutes. Add the cumin and vinegar and mix well.
After the beans have been softened, add the sofrito to the beans, and mix well. Add the salt. Cook over low heat, covered, until the beans crack open, 30 to 40 minutes. Add more salt to taste if necessary.
NOTES:
Depending on their quality and freshness, beans will vary in the amount of cooking time needed and the amount of liquid they will absorb
Spoon over the Perfect White Rice (recipe follows)
White Rice
Ingredients
----------------------------------------------------
1 cup white rice
1 teaspoon salt
1 tablespoon Spanish olive oil
2 cups water
Place the white rice, salt, olive oil and water in a pot over high heat.
Bring to a boil and cook until small craters form in the rice. Stir, cover and lower the heat to low.
Cook for 10 minutes.
Notes:
While cooking, we find that stirring the rice with a fork occasionally before the craters start to form helps keep it from sticking.
After the water comes to a boil, we lower the heat to medium, which still maintains a boil on our rangetop, to keep the rice from burning. This will probably vary from kitchen-to-kitchen.
The rice fluffs up better if you let it sit covered after it finishes cooking for at least 10 minutes. It holds fine for 30-40 minutes in a covered pot.
8 oz. soba or udon noodles, you can also use whole grain noodles
1/4 cup warm water
4 tablespoon smooth, natural-style peanut butter
3 tablespoon low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoon fresh ginger, chopped
1 1/2 tablespoon dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoon natural sugar
Pinch of cayenne (optional)
Vegetables (any combination of the following): mung bean sprouts, cucumbers (peeled, seeded, and sliced into half-moons), red bell pepper (chopped or cut into thin strips), snow peas (whole or cut in half), carrots (chopped or julienned), broccoli florets (lightly steamed), frozen green peas (thawed), scallions (thinly sliced)
Directions:
Use whatever vegetables appeal most to you. Bean sprouts, cucumbers, broccoli (sometimes), and snow peas go over especially well.
In a pot of boiling water, cook the noodles until tender. Drain them, and rinse with cold water.
Make the peanut sauce by whisking together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne. I prefer to mix the ingredients in a blender so comes out extra smooth and creamy, but mixing by hand will work, too.
Prepare any vegetables you plan on using.
Transfer the noodles to a serving bowl, and toss them with the sauce (see note, below). Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
Note: Its best to toss the noodles with the peanut sauce right before serving so the sauce doesn't get absorbed by the noodles.
Serves: 6
I make this recipe too, though I add chicken. I vary the vegetables depending on what's in the fridge - I particularly like snow peas, carrots, and shredded napa cabbage - but if your larder is bare it is also quite good made with just frozen peas and frozen corn. My husband loves this recipe.
Quote:
Originally Posted by katzenfreund
Here is one of my favorites, so yummy!
Yummy Peanut Noodles
Ingredients :
8 oz. soba or udon noodles, you can also use whole grain noodles
1/4 cup warm water
4 tablespoon smooth, natural-style peanut butter
3 tablespoon low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoon fresh ginger, chopped
1 1/2 tablespoon dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoon natural sugar
Pinch of cayenne (optional)
Vegetables (any combination of the following): mung bean sprouts, cucumbers (peeled, seeded, and sliced into half-moons), red bell pepper (chopped or cut into thin strips), snow peas (whole or cut in half), carrots (chopped or julienned), broccoli florets (lightly steamed), frozen green peas (thawed), scallions (thinly sliced)
Directions:
Use whatever vegetables appeal most to you. Bean sprouts, cucumbers, broccoli (sometimes), and snow peas go over especially well.
In a pot of boiling water, cook the noodles until tender. Drain them, and rinse with cold water.
Make the peanut sauce by whisking together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne. I prefer to mix the ingredients in a blender so comes out extra smooth and creamy, but mixing by hand will work, too.
Prepare any vegetables you plan on using.
Transfer the noodles to a serving bowl, and toss them with the sauce (see note, below). Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
Note: Its best to toss the noodles with the peanut sauce right before serving so the sauce doesn't get absorbed by the noodles.
Serves: 6
Wow ! wonderful recipes. Thanks everyone. rfb , I was wondering if i could pressure cook the beans to make it faster ? But I suppose the flavour of the dish is brought out by the slow cooking, right ?
katzenfreund, what are soba / udon noodles? I know whole grain ones. Is it the same ?
Here's a simple one: extra firm tofu, marinate w/ your favorite barbecue sauce. Add a little more sauce, bake in the over on around 200 degrees for about 30 mins.
Wow ! wonderful recipes. Thanks everyone. rfb , I was wondering if i could pressure cook the beans to make it faster ? But I suppose the flavour of the dish is brought out by the slow cooking, right ?
katzenfreund, what are soba / udon noodles? I know whole grain ones. Is it the same ?
Hi Happy Gal
Soba noodles are made from buckwheat and usually thin, Udon noodles are made from wheat and are "fatter". Personally I like to use whole grain noodles, because of the added fiber, but any of them will work fine.
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Cuban Black Beans
