Cauliflower and Tofu Masala


* 1 (16 ounce) package tofu
* 1/2 cup plain yogurt
* 2 tablespoons lemon juice
* 2 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon garam masala
* 1 tablespoon minced fresh ginger root
* 2 tablespoons unsalted butter
* 4 cloves garlic, minced
* 3 serrano peppers, seeded and minced
* 4 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 teaspoons garam masala
* 1/2 teaspoon salt
* 1 (16 ounce) can tomato sauce
* 1 small head cauliflower, cut into florets
* 2 cups half-and-half cream
* 1 cup frozen peas
* 1/4 cup chopped fresh cilantro


1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
2. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
4. Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
5. Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
6. Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

Nutritional Information open nutritional information

Amount Per Serving Calories: 421 | Total Fat: 27.3g | Cholesterol: 62mg

Garlic Sauteed Artichokes


* 2 large artichokes (about 1 pound each)
* 3 cloves garlic, chopped
* 2 tablespoons butter


1. Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2. Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Nutritional Information open nutritional information

Amount Per Serving Calories: 92 | Total Fat: 5.9g | Cholesterol: 15mg

Green Bean Casserole Extraordinaire

Submitted by: Tim Pipher

Prep Time: approx. 20 Minutes
Cook Time: approx. 1 Hour

” Green bean casserole unlike any other! ”

1/2 cup butter
4 tablespoons all-purpose flour
2 cups sour cream
8 ounces shredded Swiss cheese
4 (14.5 ounce) cans French-style green beans, drained
2 cups corn flakes cereal, crushed

1 Preheat oven to 350 degrees F (175 degrees C).
Grease a 1-1/2 quart casserole dish.

2 In a large skillet, melt 4 tablespoons butter or margarine.
Stir flour into the butter to make a paste. Add sour cream to
the flour-paste, stirring continually. When the mixture is hot
and bubbly stir in Swiss cheese. When the cheese has melted,
add the green beans, stirring until they are coated.
Pour the entire mixture into the prepared casserole dish.

3 In a small skillet, melt the remaining 4 tablespoons of butter.
Mix the crushed corn flakes into the butter, when coated,
pour the mixture over the green bean mixture.

4 Bake for 30 minutes, or until golden brown.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 809
Protein 25g
Total Fat 63g
Sodium 1905mg
Cholesterol 165mg
Carbohydrates 37g
Fiber 4g

Tomato Pie

Submitted by: Sara

Prep Time: approx. 10 Minutes
Cook Time: approx. 45 Minutes

” This succulent, savory pie is loaded with tomatoes,
Swiss cheese and cottage cheese, all accented with basil,
parsley and onion flakes. You can enjoy this pie year round:
use canned tomatoes and dried basil in the winter,
but be sure to treat yourself to fresh in the summer! ”

1 (9 inch) pastry shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1 1/2 tablespoons dried onion flakes
1/2 cup cottage cheese
5 plum tomatoes, diced
1 1/4 cups shredded Swiss cheese

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, whisk together eggs, milk, salt, basil, parsley,
onion flakes and cottage cheese. Spread tomatoes evenly across bottom
of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.

3 Bake in preheated oven for 45 minutes, until set in center.

Nutrition at a glance
Servings Per Recipe: 6 amount per serving
Calories 305
Protein 14g
Total Fat 18g
Sodium 741mg
Cholesterol 88mg
Carbohydrates 23g
Fiber 2g

Reader Comments:

1 –

I’ve made this recipe several times and everyone has loved it.
If you’re using fresh tomotoe, it works best if you get as much
moisture out of them as you can before you put them in the pie.
That keeps it from getting soupy. But like I said, EVERYONE has loved this dish.

Celery Casserole

Submitted by: Barbi Claridge

1 pkg wide egg noodles
1 stalk celery
2 cans Campbells Cream of Celery Soup
T. milk if needed
dashes of celery salt
dashes of onion powder
dashes of garlic powder

– Cook the noodles as directed on package, strain in collander and
rinse well in hot water.

– Wash and cut the celery into 1/4″ slices.
Boil the celery in water, until tender when stabbed with a fork.
The wider they are, the longer they will take to get tender.
You will want to cook them until they are very close to the firmness
you want, because the baking part does not soften them much more.

– Mix everything together. If it seems dry add milk, a tablespoon at a time and mix.

– Do a taste test, and add more dashes of seasonings if needed.

– Bake, covered for 30 minutes.

This can also be made in the microwave, about 5 minutes or until center is hot.

Optional Toppings:
Cover with grated white cheese and bake for 5 minutes more or until melted.
Top with French’s Fried onions and bake 5 minutes more or until crunchy.
Top with homemade breadcrumbs and bake 5 minutes more or until crunchy.

Celery Root Purée (Fake Mashed Potatoes)

3 celery roots
1/4 cup heavy cream
4 T. butter
salt and pepper


Place 5 cups of water in a large pot fitted with a steamer and a lid.
Bring to a boil. Chop off the roots and peel off the outside layer of
skin from the celery roots, being careful to remove all the brown. Cut
each celery root into about 12 pieces, and place in the steamer. Steam
until very soft when poked with a fork, about 20 minutes. Transfer to a
food processor. Add the cream and butter and puree until smooth. Add
additional cream or butter to achieve desired consistency and sprinkle
with salt and pepper.

Baked Spinach

From: Barbi

1/2 cup butter
8 oz cream cheese
2 pkg frozen spinach
1 pkg Lipton onion soup mix


Melt butter in a large frying pan. Add 2 packages of spinach. Break up
and stir. Add cream cheese and onion soup mix. Stir well. Place in a
casserole and bake at 300°F for 45 minutes.

Beets with Onion and Cumin

Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes

If you like beets, you’ll love this recipe.
For those who don’t like beets, they may just change their minds!

2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes – peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt

1 Heat a medium saucepan over medium-high heat. Pour in oil and saute
onion and garlic until translucent. Mix in cumin seed and saute an
additional 2 minutes. Sprinkle in flour and saute 1 minute more.

2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover
pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Nutrition at a glance
Servings Per Recipe: 4

amount per serving
Calories 140
Protein 3g
Total Fat 8g
Sodium 854mg
Cholesterol –
Carbohydrates 17g
Fiber 3g

Italian Veggie Rolls

Submitted by: Chrissy Fessler

Prep Time: approx. 1 Hour
Cook Time: approx. 45 Minutes

” These stuffed lasagna noodles really hit the spot.
Garnish with chopped parsley or sliced green onions.
Serve with a tossed salad, warm garlic bread, and a
white zinfandel for a superb meal. You can use fresh,
frozen or canned peas for this recipe. ”

1 cup chopped mushrooms
1 onion, chopped
1 cup sliced carrots
1 cup green peas
1 cup chopped broccoli
1 clove garlic, minced
1/4 cup dry red wine
2 cups shredded mozzarella cheese
1 egg
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 (16 ounce) package lasagna noodles
1 (26 ounce) jar spaghetti sauce

1 Cook noodles in a large pot of boiling water until al dente.
Rinse, drain, set aside.

2 Heat oil in a medium saute pan. Add mushrooms, onions, carrots,
peas, and broccoli; saute over medium heat until tender.
Add wine and garlic; cook five minutes, or until wine has just
about evaporated. Remove from heat, and cool for ten minutes.

3 In a medium bowl combine sauteed vegetable mixture, mozzarella cheese,
2 tablespoons Parmesan cheese, and egg. Mix well.

4 Pour half of the sauce into the bottom of a 13x9x2inch baking pan.
Spread 1/3 cup vegetable mixture over each lasagna noodle then
carefully roll up the noodle. Place seam side down in dish.
When finished placing all the noodles in the pan, pour remaining
pasta sauce evenly over noodles. Cover with aluminum foil.

5 Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.
Uncover, and sprinkle remaining Parmesan cheese over noodles.
Bake, uncovered, 5 more minutes. Garnish and serve immediately.

Makes 4 to 6 servings

Nutrition at a glance
Servings Per Recipe: 5
amount per serving
Calories 675
Protein 29g
Total Fat 23g
Sodium 926mg
Cholesterol 82mg
Carbohydrates 89g
Fiber 9g

Lentil Stuffed Tomatoes

Submitted by: SUE

Prep Time: approx. 30 Minutes
Cook Time: approx. 15 Minutes

” These tomatoes, stuffed with lentils and oven baked, make a great entree. ”

1/4 cup uncooked white rice
1/4 cup red lentils
1/2 cup boiling water
1 tablespoon butter
1/2 onion, chopped
1-1/2 teaspoons chopped fresh mint leaves
salt to taste
ground black pepper to taste
4 Each medium tomatoes
1 tablespoon vegetable oil
1/2 clove crushed garlic

1 Rinse rice and lentils in a strainer.
Place in a small saucepan and stir in boiling water. Cover.
Cook for 10 minutes over medium heat.

2 Meanwhile, melt butter or margarine in a saute pan.
Add onion, and saute until golden brown over medium low heat.
Stir in lentil mixture and mint. Season generously with salt and pepper.

3 Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve.
Fill tomato shells with lentil mixture, and replace the tops.
Stand in a baking dish.

4 Chop reserved tomato middles, and place in a small bowl.
Mix in oil and garlic. Pour around the stuffed tomatoes.

5 Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes.
Remove from oven, and serve.