Category Archives: Main Dishes

Potter’s (ridiculously good) Pineapple Fried Rice

1 Cup Day-Old Rice
1 Medium Onion, chopped / minced
1 Bell Pepper, chopped
1/2 Cup Pineapple chopped, with some juice saved
1/4 Cup Raisins
1/4 Cup Cashews / Almonds
2 Cloves Garlic, minced
2 Tbsp Soy Sauce
4 Tbsp Sugar
3 Tbsp Ginger Powder (or fresh ginger)
Coconut Flakes
Oil for cooking
Spices (Paprika, Curry)

1. Begin by placing the oil in the frying pan and then adding the onion and the bell pepper and sautéing the vegetables for about 5 minutes.

2. Next, add the raisins and about half of the cashews / almonds to the mix.  Mix these items in with the onion and bell pepper for about 3 minutes, and then add the pineapple and again mix and sauté for about another 4 minutes.

3. Next, add the rice to the mixture and being stirring everything into each other.  Begin adding the sugar, soy sauce, ginger, and pineapple juice to the mixture, and stir these into the mixture.

4. Finally, add the coconut flakes (optional), the rest of the nuts, the garlic and any additional spices to the mixture and cook for another 5 – 6 minutes, or until you feel confident with the mixture being hot enough.

Notes:  I enjoy having my almonds and cashews at different levels of heat, which is why I add half at one time and the other half later, but you can add them all at once of course if you like.  Also, feel free to increase an amount of any one ingredient, and alternatively decrease the amount of anything as well, as my tastes prefer something nice and sweet (hence the amount of sugar and pineapple juice).
Finally, there are a lot of other vegetables that go well with this dish, such as zucchini!


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Filed under Main Dishes, Vegan (sau post), Vegetarian

Julie’s (adapted) Stewed Lentils and Tomatoes

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (2 to 3 carrots)
1 tablespoon minced garlic (3 cloves)
1 (800 g) can chopped tomatoes
1 cup lentils (200 g)
2 cups vegetable broth
2 teaspoons mild curry powder
2 teaspoons dried thyme (cimbru)
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon red wine vinegar
Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.  Rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.
Adapted and Romania-fied from Barefoot Contessa at Home; stolen from Cheap Healthy Good

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Filed under Main Dishes, Vegetarian

Anna’s Stuffed Peppers

4 large red peppers
10 mushroom stems (mushrooms used with the mamaliga and satueed veggies), diced
1 small onion, diced
2 cloves of garlic, minced
1/2c uncooked rice
1/2 a bag of soy(soia) crumbles
1 Tbsp oil
1/4c tomato bullion
1c vegetable bullion
1 packet of saramle seasoning

1. Cook the rice as you normally would. Start another pot of boiling water.
2. While the rice is cooking chop the tops off the peppers and remove the seeds and white membrane? (what is that stuff called?).
3. When your rice is done drain it well. Hopefully the other pot of water is boiling. To that pot add the soia crumbles and cook for approximately 10-15 minutes    until they are soft. Drain the crumbles.
4. In a skillet sautee the onion and garlic in the oil until the onions are transparent. Add the crumbles, mushroom stems and the saramale seasoning. Stir well.
5. In a large bowl combine the crumbles mixture and rice. In an oven safe casserole dish fill the peppers with the rice and crumble mix. Combine the tomato and vegetable bullion and pour over the peppers. Cover the dish and throw in the oven for 20-30 minutes (depending on how soft you would like the peppers to be).


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Filed under Main Dishes, Vegan (sau post), Vegetarian

Anna’s Super Simple Scalloped Potatoes

1 small onion, diced
2 Tbsp butter
1 1/2Tbsp flour
1-2c milk
4 slices of cheese (the individually wrapped stuff)
1/2 tsp Vegeta(vegetable broth seasoning)
5-6 potatoes
*optional sliced ham

-Wash and slice the potatoes into chips. Arrange in layers in a casserole dish *with the ham if you are going that way.
-In a sauce pan melt the butter and add the onions. Sautee until the onions are transparent. Add the flour and mix well. Heat for 1 minute or so and then add the milk and cheese slices (in that order). If you like a lot of sauce use more milk. Once the cheese is completely melted add the Vegata and stir.
-Pour the sauce over the potatoes. Cover and bake in the oven until the potatoes are soft and the sauce is bubbly. Pofta buna!

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Anna Alfredo Sauce

**WARNING: this is NOT a low fat recipe**

1/3c butter (this is roughly 67g or you can eyeball a third of a block of unt)
1-3 cloves of garlic, minced (this depends entirely on taste)
1- 250g package of cream cheese
1- 1 1/2c of milk (use less for a creamier sauce)
1 lg handful of grated Parmesan
pepper and a dash of nutmeg

-Melt the butter in a skillet with some depth over low heat. Add the garlic and sautee until the garlic just starts to get some color on it. DO NOT BURN!
-Add the cream cheese and stir until smooth. Once the cream cheese has melted add the milk gradually until the sauce is a little bit thinner than you would like.
-Remove the skillet from the heat. Add the Parmesan. Stir until thoroughly mixed. Add the pepper and nutmeg, stir one last time. Serve immediately.

Pofta buna!

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Filed under Dips/Spread/Sauces/Dressings, Main Dishes

Olive Pasta Sauce Over Spaghetti Noodles

[Please note that this recipe is in a format that’s step by step, in order as you cook. Comments about the format would be appreciated!]

**********boil water for noodles
2 Small Onions minced
4 Cloves of Garlic minced
———sauté onions and garlic over med. heat for 5 minutes then add:
1 Bell Pepper (I prefer green) chopped small
———add bell pepper and sauté over med. heat for 5 minutes then add:
Tomato Paste
2 tsp. Basil
2 tsp. Oregano
1/2 tsp. Black Pepper
6 Olives chopped plus 4 Tbls. of Olive juice
———-add tomato paste, basil, oregano, pepper and olive/olive juice to onion,garlic,bell     peppers.
*********add noodles to boiling water
———–simmer sauce until noodles are done.
*********drain the noodles(add a little olive oil if you aren’t using your noodles immediately     to prevent sticking.)
Serve the desired amount of noodles with desired amount of sauce.


———–**diced/grated Cheese (I prefer Telemea(feta cheese)) over the pasta and pasta sauce.


*****This recipe is vegan if you omit the cheese. *****

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Filed under Main Dishes, Vegan (sau post), Vegetarian