Saturday, November 13, 2010

Wild Rice Harvest Casserole

Sometimes the angels give me the strangest recipes but they are so good! This mix of fruits, veggies, grains, and beans is a whole meal or a great side dish and can be eaten warm or cold.

1 cup of wild rice cooked with 2 cups of water
1 can of black beans (14 1/2oz)
1/2 c dried cherries or raisins or similar dried fruit
1/2 c chopped walnuts

1 large or 2 medium sweet potatoes, peeled and diced
4 medium apples (any kind) diced (I like Fuji)
1 big bunch of grapes (about 3 cups) cut in half

2 T fennel seeds
olive oil

Heat oven to 500 degrees. This sounds weird, but mix apples, sweet potatoes, and grapes with enough olive oil to coat and sprinkle with fennel seeds. Put in a heat proof casserole dish and roast at 500 degrees for 20 minutes or until potatoes and fruit are tender.

In a big bowl mix the rice, beans, dried fruit, walnuts, and the roast apples, sweet potatoes, and grapes. Make sure to get all the olive oil and juices out of the roasting pan and into the mix. If the apples didn't give off much juice, you can mix in a little apple juice or other kind of juice to moisten. This is so yummy, I had to make a second batch and share with all my friends!

Thursday, November 11, 2010

Roasted Eggplant Lasagna

2 eggplants
olive oil
2 cups or 1 pint or around that amount of mushrooms
3 T chopped fresh rosemary

4 cloves garlic
1/2 onion, chopped (if small, use a whole)
2 28-oz cans diced tomatoes

1 large container ricotta cheese
2 eggs

32 oz grated mozzarella cheese

1 box no-boil lasagna noodles

For eggplant, peel and slice thin and salt them. Let them sit 10 minutes and use a towel to blot up excess water then put on a big tray and drizzle both sides with olive oil. Heat oven to 500 degrees F, and put eggplant in for about 20-25 minutes till soft. Take it out and let it cool.

Slice mushrooms and saute in olive oil over medium high with 1 T of the rosemary. When cooked, set aside.

Make sauce by sauteeing the chopped garlic, onion, and remaining 2 T rosemary in olive oil. Add the 2 cans of tomatoes, plus liqid and heat thoroughly. Add salt and pepper to taste.

Mix ricotta with the eggs.

To assemble:

Get a 9x13" glass dish and spoon a little sauce in the bottom, just a light layer.

Add a layer of noodles.

Spread half ricotta mix on top. Layer the eggplant next and then the mushrooms, followed by a little sauce.

Add a layer of noodles.

Spread the other half of the ricotta on top and a nice layer of sauce.

Add another layer of noodles, followed by sauce.

Sprinkle grated parmesan cheese on top.

Bake at 375 50-60 minutes. YUM!!