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Ingredients: 1 Pound(s) Small white beans 1 Cup(s) Soft home-made bread crumbs 4 Big cloves garlic 1 Box frozen spinach Directions: Soak and cook the beans in your standard manner, adding a bay leaf to flavor them as they cook. This batch took about 1-3/4 hours to get real tender after a 2-hour soaking following a 2-minute boiling. When they're done, mostly drain them -- the recipe said to leave them almost covered with their cooking liquid, which I thought was too wet. Your call. I saved the cooking liquid when I drained it so I could add some of it back after adding everything else if it seemed dry, which indeed it did. I made the bread crumbs by tearing up two thick slices of (previously unsliced) white bread -- next time I will try whole wheat -- and whirling them in the Cuisinart. After a few whirls, I added in the cloves of garlic and pulsed them until the bread was in crumbs. (What a wonderful aroma from the combined bread and garlic!) I put the crumb/garlic mix in a bowl. I put the spinach in a pan (my new Circulon wok, I love it! thanks to y'all who mentioned it and inspired me to buy it!!) and heated it up uncovered for a couple of minutes -- didn't try to get it "cooked", just "hot". I added salt (about 3/4 tsp), white pepper, oregano and thyme, mixed it up, then pureed it in the Cuisinart -- this was the olive-oil substitution so I made it as flavorful as possible. Finally, I added the crumbs and 1/3 cup of the spinach puree to the beans (in a large bowl), mixed well, added back some of the reserved bean-cooking liquid, and tried not to "taste" too much of it -- it was really tasty. I refrigerated it overnight. Before serving it I warmed it up gently -- you could serve it cold but I think warming it brings out more of the flavors. It was well received and I will do it again. It also looked real nice with the white beans and the green spinach. And since it was (as usual) the only fatfree item at the lunch, I was glad there was lots of it!
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Per serving: 1015 Calories (kcal), 39g Total Fat, (37% calories from fat); 74g Protein, 70g Carbohydrate, 249m Applesauce cinnamon bread SOURCE: Posted on NVN Food & Wine Board by Wendy - America1....from her Hitachi Cookbook..Formatted by Ursula R. Taylor. Put all ingredients in bread pan and press start. White lentils Slowly saute or sweat onions and garlic in oil in a partially covered saucepan until very soft but not browned. Add lentils and 4 cups stock and cover and cook slowly for 25 to 30 minutes or until lentils are very soft. Cool slightly and puree in a food p Baked fish fillets with spinach - pine nut topping Preheat oven to 400F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese. Povitica sweet bread 1. 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White chip chocolate cookies 1. Preheat oven to 350. 2. Combine flour, cocoa, baking soda and salt in small bowl. 3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. 4. Gradually beat White chocolate ice cream Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl Beans (conversions) 1 cup dry = 2 2/3 cup cooked - 45 min to 1 hour (Navy beans) 1 cup dry = 2 1/2 cup cooked - 1-3 hours (Garbonzo beans) White almond gazpacho with melon Place the bread in a shallow bowl and cover with the water. Allow to sit for a few minutes. In a food processor, fitted with a metal blade, combine the almonds, garlic and salt. Process until smooth. Add the melon and continue to process until smooth. Rem Blueberry-lemon banana bread w/cream cheese glaze Blueberry-Lemon Banana Bread with Cream Cheese Glaze 2 cups all-purpose flour æ teaspoon baking soda ? teaspoon salt 1 cup granulated sugar º cup butter, softened 1 cup mashed ripe banana (about 2 bananas) ? cup egg substitute 1/3 cup reduced-fat sour cre (injera) ethiopian flat bread 20 x 12-inch Injera In a large bowl, mix: Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Whip in blender, 2 Gammy's spinach stuffing 1) Cook spinach according to directions. Reserve liquid. 2) Saute onions in butter and olive oil until translucent. 3) Melt 1 stick of butter in a separate pot. 4) In a large bowl moisten stuffing mix with boiling water. 5) Add spinach with reserved liqui Tabouli bread - abm - regular loaf Source: Electric Bread This is a bread that's definitely different. 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