Garlic and Tomato Risotto (6 Servings)
Ingredients:

1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
3 Tbs. minced garlic
1 Tbs. chopped sun-dried tomatoes (without oil)
1 cup chopped and drained fresh or canned tomatoes
1 to 2 tsp. Dried basil leaves
1/2 tsp. dried oregano leaves
2 cups uncooked arborio rice
5 to 7 cups hot vegetable broth
2 cups chopped fresh spinach leaves
1 Tbs. Parmesan cheese (optional)
Salt and pepper to taste

Directions:

1. Spray a 3-quart saucepan or 12-inch nonstick skillet with vegetable cooking spray.  Heat over medium-high heat.  Add onion; sauté until soft but not browned. (Add 1/4 cup vegetable broth if needed to prevent onion from browning.) Add bell pepper, garlic dried and fresh tomatoes, basil and oregano.  Sauté, stirring about 5 minutes.
2. Add rice; sauté 1 minute.  Pour in 1/2 cup broth.  Bring to a boil; reduce heat to medium.  Cook, stirring constantly, until liquid is almost completely absorbed.  Add another 1/2 cup broth.  Continue stirring and adding broth 1/2 cup at a time as it is absorbed.
3. Stop adding broth when rice is creamy and just tender, about 30 to 35 minutes.  Remove risotto from heat and stir in spinach.  Add Parmesan cheese, if desired, and salt and pepper to taste.  Serve immediately.

Jolof Rice (6 Servings)
Ingredients:

1 cup dry black-eyed peas
2 medium eggplants
1 tsp. salt
1 1/2 Tbs. canola oil
2 large onions, chopped
2 Tbs. chopped ginger rot
2 jalapeno peppers, stems and seeds removed, roasted and chopped
1 whole clove garlic
1 green bell pepper, chopped
2 cloves garlic, minced
4 large tomatoes, chopped
1 1/2 Tbs. tomato paste
2 tsp. Tbs. cayenne
2 tsp. curry powder
Hot pepper sauce to taste (optional)
1 lb. carrots, chopped (about 3 cups)
1 1/2 cups long-grain brown rice
1/2 lb. green beans, cut in thirds

Directions:

1. Soak peas overnight; drain.  Simmer in about 2 quarts fresh water for 15 minutes.  Drain and reserve cooking water.  Slice eggplants in rounds about 1/2 inch think; place in a colander.  Sprinkle with salt and let drain 5 minutes.
2. Heat oil in an ovenproof pan or casserole.  Brown eggplant with 1 Tbs.. chopped onion, 1 Tbs. chopped ginger, 1 chopped jalapeno, 1 whole clove garlic and bell pepper about 5 minutes.  Remove eggplant from pan; set aside.  Add remaining onion, ginger, jalapeno, garlic, bean liquid, tomatoes, tomato paste, cayenne, curry powder and hot pepper sauce, if desired; simmer 10 minutes.  Add peas, carrots and rice; simmer 5 minutes more.  Add green beans and browned eggplant.  Simmer 15 minutes more.
3. Cover and bake in a 400 degrees F oven for 25 to 30 minutes.

Vegetable Lasagna (6 Servings)
Ingredients:

6 uncooked lasagna noodles
1 cup shredded carrots
1 cup green and red bell pepper strips (2-by 1/4-inch strips)
1/2 cup chopped onion
1/4 cup dry red wine
1 clove garlic, minced
1 1/2 cups frozen broccoli cuts, thawed and drained
14 1/2-oz. can diced tomatoes, drained
1/4 cup snipped fresh basil leaves
15-oz. carton light ricotta cheese
1/2 snipped fresh parsley
1 egg white
2 3/4 cups prepared marinara sauce or seasoned tomato sauce
1 cup shredded reduced-fat mozzarella cheese

Directions:

1. Heat oven to 350 degrees F.  Spray 8- by 8-inch baking dish with vegetable cooking spray; set aside.  Prepare lasagna noodles as directed on package.  Rinse and let stand in warm water.
2. In a 10-inch nonstick skillet, combine carrots, bell pepper strips, onion, wine and garlic.  Cook over medium heat 7 to 9 minutes, or until vegetables are tender, stirring occasionally.  Add broccoli, tomatoes and basil.  Mix well and set aside.  In a small mixing bowl, combine ricotta, parsley and egg white.
3. Drain noodles and cut as necessary to fit dish.  Spread 1/2 cup marinara sauce in bottom of prepared dish.  Cover with 2 noodles, then 1/2 cup sauce, 1/4 ricotta mixture, 1/4 vegetable mixture and 1/4 cup mozzarella cheese.  Repeat layers with noodles, sauce, ricotta mixture, vegetable mixture and mozzarella.  Top with remaining 3/4 cup sauce.
4. Bake 45 to 50 minutes, or until hot and bubbly around edges.  Sprinkle with remaining 1/4 cup mozzarella cheese.  Bake 5 to 10 minutes, or until cheese is melted.  Let stand 10 minutes before serving.

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This site is developed by Cynthia Leonard
Revised: September 24, 2002