Tuesday, October 13, 2009

hot one course meals, soul food winter delights


'Here are some ideas for a great meal for the family and guests. You can make it ahead of time and heat it up. I find that with some soup, good bread and a main course, the meal is done.


Buy two large breads, the flat type. Fry three chopped onions in a little olive oil. Add pepper and salt, a little crushed garlic and some rosemary sprigs. Fry until the onions are soft.

Dice three cooked potatoes, and cut up half a cup of black olives.
Place the onion mix, the olives and potatoes on the bread.
Roll up and secure in foil. Leave in the fridge until you are ready to bake it . Unroll the bread sprinkle a little olive oil and grill for ten minutes.
Serve this with a great green salad, diced tomatoes and a red onion, good Dijon dressing and slices of health bread. Enjoy.


Fry three chopped onions, two peeled grated potatoes , two cloves of garlic, one teaspoon of grated ginger , salt and pepper in a little olive oil This will take about seven minutes Wash and slice three cups of spinach and mix this into the fried vegetables. Let this cool a little while.
Add two beaten eggs, one yogurt, grated apple, one cup of grated kaskeval or goats cheese. Stir through half a cup of chopped walnuts. Place in a lightly oiled baking dish and bake for fifteen minutes. This is terrific with a good cooked rice or bowl of hot cous cous. I also like to roast red peppers and serve them peeled with a little olive oil, herbs and parsley.


Cook the noodles and drain. I cook about 350 grams. Slice two cups of leeks, two cups of cauliflower cut into pieces, salt and pepper and fry lightly in a little olive oil. I chop three tablespoons of parsley and stir this in as well. I use half a cup of cream and milk mixed together. Or you can use a cup of yogurt. Stir gently to mix it all.
Use a fairly deep oven dish and oil this lightly. Layer the noodles and thinly sliced onions. Cover with a cup of grated cheese. Sprinkle on a little black pepper and dried rosemary. Place under the grill for five minutes and serve.
Serve with a cabbage salad, mixed with black olives.


Use a variety of Tekoa mushrooms. Half a cup for each person Fry in a little olive oil, with black pepper and vegetable salt. Mix two cups of yogurt, three cooked and diced potatoes, a cup of chopped onions, two beaten eggs, sprigs of rosemary and half a cup of grated cheddar cheese. I bake this for twenty minutes in a medium oven and serve the dish on a bed of cooked rice noodles. I pour over a mustard sauce made of two teaspoon s of Dijon mustard mixed with a jar of yogurt and chopped chives or parsley.

Remember the winter meals should be hot, filling and have lots of color. That is why I add salads that look fresh and full of energy. Have a few nuts and raisins to add to the rice and cous cous dishes.

Make this week creative and fun for all of you. Remember many people are not feeling as warm as you, so look around and help those who might need a blanket or a few sweaters, gloves and a woolen cap for winter.

Love and light Rona

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