Main Dishes

Spanakorizo (Spinach Rice)

    10 cups fresh, cleaned packed spinach (3 bunches)
    6-8 green onions
    2 tablespoons water
    1/2 cup fresh dill, chopped
    1/2 cup fresh parsley, chopped
    1 14 ounce can diced tomatoes
    salt and pepper to taste
    1/4 cup rice plus 1 tablespoon

Thoroughly wash spinach, drain, and set aside.  In a large pot, heat water and sauté onions in water.  Add spinach and simmer for 5 minutes with a spoon until the spinach is wilted.  Add dill, parsley, tomatoes, salt, and pepper and bring to a boil.  Add rice... cover and reduce heat.  Cook for 20 minutes or until rice is done.

Asian Style Spaghetti

    8 ounces spaghetti
    4 teaspoons sesame oil
    4 teaspoons soy sauce
    2 teaspoons sugar
    1 medium red bell pepper, thinly sliced
    1/2 cup sliced green onions
    2 cloves garlic, minced
    12 oz Tiger Shrimp
    Cayenne Pepper (optional)
    1 tablespoon toasted sesame seeds

Cook pasta as directed.  Oil large skillet or wok, fry shrimp, pepper, green onion, and garlic for 5 minutes.  Add drained pasta.  Mix soy sauce & sugar together, poor over pasta & fry for 2 additional minutes.  Sprinkle with sesame seeds before serving.  Serve with Sesame Bread Sticks.

*  Good as a Chilled Pasta Salad too!

Juddra (Lentils with Rice)

    1 cup uncooked lentils
    4 cups water
    1 large onion chopped
    1/2 cup uncooked rice
    1 tbs. salt
    1/8 tsp. pepper
    2 tbs. lemon juice

Rinse lentils and put into a heavy saucepan with water.  Bring to a boil and cook over medium heat 15 minutes.  Add the chopped onion and rice.  Cover and cook 20-25 minutes until rice and lentils are cooked, stirring occasionally. Add salt and pepper and lemon.  Serve on a platter.  Optional: on a wine and oil day, sauté the onions in oil before adding it to the lentils.

Barbecue Baked Lentils  (from Cooking Light 2001) 

    3 cups water 
    2 cups (1 lb.) 
    dried brown lentils 
    1/2 tsp. salt, divided 
    1 cup diced onion 
    2/3 cup ketchup 
    1/3 cup maple syrup (the real stuff) 
    1/4 cup prepared mustard 
    1/2 tsp. ground ginger 
    1/2 tsp. vanilla extract 
    1/4 tsp. allspice 
    1/4 tsp. fresh ground black pepper 

Preheat oven to 350. Combine water, lentils and 1/4 tsp. salt in large saucepan. Bring to boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain lentils in colander over a bowl, reserving 1 cup cooking liquid. Combine lentils and diced onion in baking dish. Combine 1/4 tsp. salt, reserved cooking liquid (plus additional water to total 1 cup), ketchup and remaining six ingredients. Pour ketchup mixture over lentil mixture, stirring to combine. Bake at 350 for one hour. (Yield, 8 servings, 3/4 cup each) 

Low-Fat Shrimp Scampi  (adapted from Cooking Light 1997)

   2 pounds large unpeeled shrimp (about 48 total) 
    3 tablespoons Smart Balance margarine 
    3 chopped roma tomatoes (or 1 cup chopped red bell pepper) 
    8 (or more) crushed garlic cloves 
    1/2 cup dry white wine 
    4 tsp. dried parsley (or 1/4 cup fresh) 
    1/4 cup lemon juice 
    1/2 tsp. salt 
    1/4 tsp. fresh ground pepper 
    1 lb. pkg. of angel hair pasta, cooked and hot 

Line large baking dish with foil. Peel shrimp. Cut each down the back but not through the underside, leaving the tail portion intact. Place shrimp on foil, closely together. Melt Smart Balance in skillet over medium heat. Add garlic (and bell pepper, if using); sauté 2 minutes. Stir in tomatoes and remove from heat after 1 minute. Stir in wine, parsley, lemon juice, salt and pepper. Spoon mixture over shrimp. Broil for about 6 minutes, until shrimp is done. Serve over angel hair pasta. (Yield, about 6 generous servings)

Shepherd's Pie 

Topping: 2 cups sweet potatoes, yams, or potatoes- mashed 

Filling: Any combination of the following vegetables: 1 can tomato paste ( can add 1 chopped onion 1/3 cup of water) 2 tbsp. water (or oil) for steaming ½ tsp basil 1 cup broccoli 1 tsp salt 1 bunch of spinach ( I use frozen spinach) 4 chopped carrots

Cook potatoes & mash. Saute onions in water. Add all the veggies and stir fry until cooked. Add tomato paste-water and season to taste. Place in 9x13 pan and cover with mashed sweet potatoes. Sprinkle with paprika. Bake at 350 degrees for 30 minutes.

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