Macaroni and Cheese
1.5 cups dried lentils, rinsed
1 large onion
2 Tbsp olive or canola oil
3 cups rice (cooked) (can use partial or all breadcrumbs if desired)
1 (6-ounce) can of tomato paste
3 cloves garlic (chopped)
1/2 cup tomatoes, quartered
1.5 cup tomato sauce (or pasta sauce)
Rinse lentils and put in pot of water. Let the lentils boil for about 30 minutes, drain and mash lentils into bowl. While lentils are boiling, chop lentils and saute’ on stovetop in oil until translucent. Add onions to slightly mashed lentils in bowl, mix together. Then add cooked rice, tomato paste, spices, quartered tomatoes and sauce- mix well. The mixture should be slightly moist and slightly sticky- add extra tomato sauce if too many breadcrumbs/rice.
Put into well-oiled loaf or baking dish- bake at 350 degrees (or lowest setting possibly if have oven w/o thermometer) for one hour.
Top with ketchup if desired!
Pasta with Meatballs (this is a recipe from Mama and Papa Duffey that has been adapted to Morocco)
1 1/2 lbs. (app. 3/4 kilo) ground meat
2 eggs (well beaten)
1 c. bread crumbs
1 T. parsley/cilantro
2 triangles of laughing cow cheese
Mix all together, then add enough milk to make it soft enough to roll into balls.
Sauce: In large kettle brown a lg. onion in sm. amt. of oil.
Add: 1 – 12oz can tomato paste
1 – lg. can tomato juice
1 – tsp. salt
1/2 – tsp. pepper
1 – T. sugar
Simmer until meatballs are cooked through- then boil pasta when ready and voila!!! 🙂
2 T olive oil
4 T onion (chopped into small pieces)
4 T green pepper (chopped into small pieces)
4 T red pepper (chopped into small pieces)
1 1/2 t garlic
8 oz beans (drained and boiled) – can use garbanzo, pinto.. any type preferred
6 oz oats (or barley)
dash of oregano
dash of cumin
dash of cilantro
2-4 T breadcrumbs
Saute’ raw veggies (peppers, onion and garlic) in sauce pan. While cooking that, mush beans to liking (with fork, mortar and pestle etc.). Add veggies to bean mash, then add dry ingredients (breadcrumps, spices and oats). After mixing thoroughly, add egg to mixture. At this time, you should be able to form patties. Refrigerate patties for 30-60 minutes. When chilled, saute’ patties in oil.
Vegetable Pot Pies
1 medium onion
5 cloves garlic
1 medium potato
1 medium zucchini
1 large carrot
1 bunch of spinach (if you can find it)
1/4 C flour
2 C vegetable stock
1.5 T oregano
1/2 C parmesan cheese (if you have it)
salt and pepper to taste
1 C flour
¼ C butter, chunks
1 t baking powder
¼ C water (more if needed)
2 tablespoon sugar
-Start by sauteeing onions and garlic in a little bit of butter or oil (whichever you prefer). Add potatoes and carrots to soften up. Then begin the gravy by pouring in the stock and flour… let it cook over low heat until it thickens while adding the herbs and cheese.
-For the crust, add all dry ingredients into large bowl. Mix in small chunks of butter. Then beat the egg in a seperate container before adding. Add water slowly until you can turn the dough out onto a floured surface and knead for about 30 seconds. Roll dough out and use the top of a larger rimmed cup to cut out the bottom part of the crust. Place into muffin tin wells, pressing up against the sides. Add a small amount of the stuffing (you don’t want to overflow it because then it will cause the pie to leak). Take a small rimmed cup to create a top to the pie… when placing the top over the stuffing make sure to press the sides together as much as possible to create a “pie”. Use egg to hold together, if desired!
Bake for 12-15 minutes or until brown around edges! (For extra pizzazz, make some more gravy with flour and stock to cover pies or warm up the extra stuffing with some added stock and cover the pies!)