Chicken And Vegetable Dijon Recipe

INGREDIENTS:
4 Chicken Breast, bone/skinles
1 1/2 cup of Broccoli flowerets
1 1/2 cup of Mushrooms, sliced
1 sm Green pepper, sliced
1 sm Red pepper, sliced
1 md Onion, sliced
1 cn Broccoli soup
1 cn Cream of chicken soup
1/2 cup of Milk
2 tb Dijon mustard
2 tb Margarine
DIRECTIONS:
In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned.
Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often.
Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer
until ready to eat. Serve over pasta
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Roasted Vegetable Lasagne Recipe

INGREDIENTS:
12 Lasagna noodles
Vegetable oil cooking spray
8 oz Mushrooms, halved
2 Zucchini, sliced & halved
2 Red bell peppers, cut into
-1-inch pieces
1 sm Red onion, cut into 1"
-pieces
2 tb Balsamic vinegar
1 ts Olive oil
2 Cloves garlic, minced
1/2 ts Dried rosemary, crushed
26 oz Spaghetti sauce, fat-free
15 oz Part-skim ricotta cheese
10 oz Frozen chopped spinach,
-thawed, squeezed dry
1 lg Egg white
1/4 ts Red pepper flakes
1 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese
DIRECTIONS:
Prepare lasagne according to package directions. While lasagne is cooking,
heat oven to 425� F. Coat a shallow metal roasting pan with cooking spray.
Add mushrooms, squash, bell peppers and onion. In a small dish, combine
vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake
vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or
until vegetables are browned and tender.
Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange
4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover
lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese,
spinach, egg white and hot red pepper flakes. Drop half the cheese mixture
by spoonfuls over sauce; arrange half of the roasted vegetables between
spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over
cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat
layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and
remaining sauce.
Reduce oven temperature to 375� F. Cover lasagne with foil; bake 45
minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue
baking, uncovered, 5 minutes or until cheese is melted. Let stand 10
minutes before serving.
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Pakora (Vegetable Fritters) Recipe

INGREDIENTS:
1 c Chickpea flour (besan)
1/2 c Unbleached all-purpose flour
1/2 ts Baking soda
3/4 ts Cream of tartar
1/4 ts Sea salt
1 ts Cumin powder
1 ts Coriander powder
1 ts Tumeric
1/2 ts Asafetida (optional)
1/4 ts Cayenne pepper
1 1/4 c Cold water
2 tb Lemon juice
Oil, for frying
1 c Sliced potatoes (1/4" thick)
1 c Cauliflower florets
1 c Chopped bell pepper
DIRECTIONS:
Blend flours, baking soda, cream of tartar, salt and spices.
Gradually whisk in water and lemon juice to make a smooth batter the
consistency of heavy cream. Set aside.
Heat about 3" oil in a large skillet or deep fryer.
Dip vegetables in batter to coat. Immerse in hot oil, turning to cook
evenly, until golden brown, about 5 minutes. Remove with a slotted spoon
and drain on absorbent paper.
Cover and place in a warm oven while cooking remaining pakoras.
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African Vegetable Stew Recipe

INGREDIENTS
1 Onion (very large)
Several fresh tomatoes -chopped
-(or large can)
1 Swiss chard bunch

1 Garlic clove
1 cn Garbanzo beans
-(or more to taste)
-(known also as chick
Salt and pepper,
-peas, ceci, etc.)
-to taste
1/2 cup of Raisins
Tabasco sauce,
1/2 cup of Rice, raw
-to taste
2 Yams
DIRECTIONS
Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.
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