Recipes

Polenta Lasagna

Better than real lasagna, the recipe is derived from the packaging of Aurora Polenta

In a deep pot, gently sauté 1 chopped onion in 1/3 to 1/2 cup of good quality fragrant olive oil (they suggest carapelli extra virgin) until tender. Add 2 bottles of tomato puree (I use two tins of tomato paste and a squeeze of anchovy paste). Let simmer for 10 minutes. Cut a polenta roll in half lengthwise, or in half crosswise into thin rectangular slices. In a 9x12 glass pan, spread a thin layer of sauce. Arrange a layer of polenta add a few leaves of fresh spinach [or frozen] and a sprinkle of cheese (I use Allegro 4% M.F. block cheese) and sprinkle some parmesan. Top with more sauce and layer the polenta again from the start. Cover with foil and bake at 350 for 45 minutes.

Quick Black Bean Soup

Credit where credit is due: This is from Lick the Spoon: Mairlyn Smith's Favorite Recipes

Serves 2 to 4 within a half hour.

chicken stock              1 cup / 250 mL
medium onion diced    1
black beans                 19 oz, 540 mL can, not drained
ground cumin               1 1/2 tsp
ground coriander         1 1/2 tsp
low fat yogurt               1/2 c / 125 mL
[or low fat sour cream]
cilantro, fresh chopped 1/4 cup, 50 mL

1. In a medium pot heat the stock, onion and black beans. Bring to a boil then simmer 20 minutes until the onions are soft.

2. Purée.

3. Stir in the cumin and coriander. Purée it again.

4. Ladle into bowls and spoon in yogurt or sour cream. Watch it sink and sprinkle with cilantro.

Cream Cheese Brownies

This "very attractive" recipe (which must be in contention for best brownie ever) is taken from p. 60 of  Company's Coming: 150 Delicious Squares by Jean Pare.

Cheese Layer
cream cheese softened     4 oz./ 125 g /half a package
large egg                           1
granulated (white) sugar   1/2 cup/ 125 mL
all purpose flour                1 Tbsp/ 30 mL
maraschino cherries,         1/2 cup/ 125 mL
chopped and well drained

Brownie Layer
large eggs                        2
all-purpose flour              3/4 cup / 175 mL
granulated sugar             1 cup / 250 mL
chopped walnuts            1/2 cup / 125 mL
(or pecans)
salt                                  1/8 tsp/ 0.5 mL

cocoa                              1/4 cup/ 60 mL
butter or hard margarine  1/2 cup/ 125 mL

Icing Layer
Icing (confectioner's) sugar 1 1/3 cups / 325 mL
Cocoa                                 1/3 cup / 75 mL
softened butter or                3 Tbsp / 50 mL
hard margarine
Prepared coffee                   1 1/2 Tbsp/ 25 mL

Method:

Cheese Layer:
Beat cream cheese and egg well. Blend sugar and flour gradually, beating until blended. Stir in Cherries. Set aside.

Brownie Layer:
Beat eggs until frothy. Add next 4 ingredients and mix. Melt butter with cocoa in saucepan [or microwave]. Stir well. Add to egg mixture. Mix. Spread 2/3 of micture into greased 9x9 inch (22x22 cm) pan. Carefully put dabs of cream cheese filling here and there over top. Cover as completely as you can with the remaining 1/3 brownie mixture by dropping in teaspoons in rows. It will be patchy looking but when iced should look fine.

Bake in 350 degree F (175 degree C) overn for 30 to 35 minutes. Should show signs of pulling away from edge of pan.

Icing Layer:
Put all 4 ingredients into a small bowl. Beat. If too stiff to spread easily, add a few drops more of liquid. If too runny add more icing sugar [or cocoa]. Spread over brownies. Cut into 25 squares.

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