Dinner began with Moosewood's "Light Cream of Celery Soup" (I was skeptical, but it was delicious)
Followed by the main course of Moosewood's Scheherazade Casserole;
1 c raw bulgur black pepper and cayenne, to taste
1 c boiling water 1 large bell pepper, diced
1 tbs olive oil 3/4 c dry soybeans, soaked
2 c minced onion 1/2 14oz can tomatoes, drained
3 large cloves minced garlic 3 tbs (half a small can) tomato past
1/2 tsp salt 1/2 c (packed) finely minced parsely
2 tsp cumin 1 1/2 to 2 c crumbled feta cheese
1 1/2 tsp basil
Steps.
1.Preheat oven to 375F. Lightly oil a 9x13 inch baking pan
2.Place the bulgur in a small bowl. Add boiling water, cover with a plate and let stand at least 15 minutes
3.Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you saute over medium heat for 5-8 minutes. Add bell pepper and saute about 5 minutes more.
4.Drain the soybeans, if necessary, and place them in a blender or food processor with 1 c fresh water. Grind until the soybeans resemble a coarse batter. Transfer to a large bowl
5. Add the soaked bulgur and sauteed vegetables to the soybeans. Stir in the tomaroes, breaking them up into bite-sized pieces. Add tomato paste, parsley, and 1 cup of the feta. Mix well.
6.Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375F, then uncover and bake 15 minutes more with the oven turned down to 350F, serve hot.
(also served salad with Moosewood's Roquefort Dressing)
On top of being over a week late with this post, I also, somehow, in all of the excitement, forgot to photograph the meal...But I have a lovely photo of our guests in its place (names below the photo) Our dinner conversation concerned Michael Vick (NFL player convicted for running a dog fighting ring) and if he deserves to be forgiven. We seemed to have just enough varying opinions to have a lively conversation...
Leah and Bill, Amanda, Bill, Anne, Amy, and Ryan
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