Replies to This Discussion

Permalink Reply by Suzanne Burlew on May 24, 2009 at 10:04pm

If you are lacto-ovo I can share one of my favorite pasta recipes. I dont use written down ones but this one came from a pizza we had once. here is what to do: boil some penne. while it is boiling, saute some onion, bell pepper, artichoke hearts, chopped garlic, and sliced roma tomatoes in a bit of olive oil. when veggies are soft, add some kalamata olives and chopped macadamia nuts. Put in about a half cup of alfredo sauce from a jar. I use the roasted garlic kind. if you dont have any sauce, just put in a little milk, butter, and parmsean instead. add the cooked pasta. it is rich and very comforting. add some garlic toast and a salad for a huge meal!

Permalink Reply by carly on May 25, 2009 at 7:53pm

mmm yummy :P

Permalink Reply by Georgia Gardner on February 6, 2011 at 2:04am

best and easiest soup for cold days -
2 red capsicums (halved and deseeded), 1 onion (unpeeled and halved), 4 tomatos, 2 cloves of garlic (unpeeled), 1 cup vege stock.
place all the veges cut side down on a baking sheet. cook in 200'C oven for about a half hour. remove, cool for 10 minutes. peel skins from roasted veges. place everything in a food processor and make it soupy. put it back in a pot to warm, add salt, pepper, fresh basil or parsly to taste. Really good with a blob of sour cream and bread roll :)

If I ever find out the magic trick to my dad's most fabulous vege curry, I'll let you know.

also, to Suzanne - i love the idea of macadamia nuts in a pasta sauce. That would make such an interesting texture :)

Permalink Reply by Peta Smith on February 6, 2011 at 4:58pm

I have a great Chick Pea Stroganoff recipe. Here's a rough idea. Heat oil in a big frypan and cook 1 diced onion for a few minutes, adding some chopped garlic too. Sprinkle with a teaspoon of paprika. Then add 1 or 2, probably 2, chopped tomatoes. Push that around a bit in the frypan. Drain a 400g can of chick peas and throw that in the frypan too. The chick peas – not the can. Pop in a few handfuls of chopped mushrooms – don’t be stingy. Lots of mushies! Sprinkle mixed herbs on top. Cook cook cook. Maybe season a bit with salt / pepper to taste. Stir in 2 teaspoons of honey. Now add 1 or 2 teaspoons of seeded mustard into the mix. Stir. Add enough cooking cream to make a nice smooth creamy stroganoff mixture and simmer for 10 mins approx. Maybe 200g or 300g cream? See how you go. Serve with wild rice, or perhaps mashed potato and beans. Be creative and enjoy.


Chrissy

Permalink Reply by Pat on July 12, 2012 at 10:47pm

Here is a veggie lasagna I make a lot...sauté an onion with garlic add can crushed tomatoes a splash or two of red wine. Add 2 pureed zucchini and 2 carrots to the mix and simmer with some basil and rosemary for a while. Add a little water if too thick. Make white sauce - Nothing fancy just melt approx 3 tbspns butter, mix flour and milk gradually into butter until mixture coats back of spoon. Add salt to taste, Alternate layer of tomato mixture, white sauce, and lasagna sheets...usually about 3 layers fits my dish with enough tomato mixture to freeze. End layers with white sauce. Sometimes I grate a little cheese on top but not usually. Bake in mod oven about 1/2 hour. If you use dried lasagna sheets bake about an hour.