Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

8 ounces linguine
2 each tablespoonsolive oil
1 each large zucchini --...
1 each medium onion --...
0.25 cup chopped...
2 each cloves garlic --...
1 each 1/2oz.can chopped...
0.5 each teaspoondried...
0.25 cup pitted black...
0.5 each teaspoonsalt...

Directions:

Cook pasta per package directions and set aside.
In a 12-inch skillet, heat oil over medium heat and saute zucchini, onion, peppers, and garlic 5 minutes or until vegetables are tender-crisp, stirring occasionally.
Add tomatoes, oregano, olives, and salt and heat to a boil.
Reduce heat to low, simmer, uncovered, about 10 minutes, stirring frequently, until mixture thickens.
To serve, toss cooked pasta with vegetable mixture.
Serve with Parmesan cheese, if de...

Time:

1 hr (25 min to prepare, 35 min to cook)

Meal type:

Snack

Ethnicity:

Eastern European

Ingredients:

1 each Fava beans...
1 each 1 teaspoon Salt
1 each 2 garlic cloves,...
1 each 1/4 cup lemon juice
1 each Fresh parsley
1 each Virgin olive oil

Directions:

* Cook (or bring to a boil) fava beans, draining most of the water.
* Add salt, garlic, lemon juice and bring to a boil.
* Mash beans slightly if desired.
* Serve with fresh chopped parlsley (plenty is tasty!) and olive oil (1-2 tablespoon mixed in, then about 1 tablespoon poured over the final mixture).
* Variations with scallions, cumin, tomatoes added to the cooking mixture

Time:

2 hr 10 min (10 min to prepare, 2 hr to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Notes:

Sauce can be prepared...

Ingredients:

3 cups peeled, finely...
4 tablespoon olive oil
2 each cloves garlic,...
0.75 each t salt (or to taste)
1 teaspoon minced fresh...
1 each lb. angel hair pasta

Directions:

Place tomatoes in a large bowl and mix with olive oil, garlic, salt, basil, oregano and pepper.
Allow to mainate at room temp for two hours.
Add lemon juice.
Serve over hot pasta.

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

3 each large marjoram...
2 each bay leaves, Strip...
10 milliliter (2 tsp) coriander...
150 milliliter White Wine
120 milliliter (4 fl oz) olive oil
175 each gram (6 oz) small...
250 each gram (8 oz)...

Directions:

To Garnish: Fresh coriander leaves

Put the marjoram, bay leaves, lemon rind and coriander seeds in a pan with the white wine and simmer gently for 10 minutes.
Strain and stir into the oil.
Return to the pan, add the mushrooms and simmer for 4 minutes.
Add salt and pepper to taste and allow to cool.

Toss the mushroom mixture into the warm, drained fusilli.
Serve cold, sprinkled with fresh coriander leaves.

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

3 each ripe tomatoes
3 each slender carrots,...
4 each small summer...
0.5 cup peas or a handful...
1 each small red onion,...
1 each yellow or red...
2 each cloves garlic --...
2 tablespoons chopped fresh...
3 tablespoons extra virgin...
12 ounces fusilli pasta

Directions:

Bring a large pot of water to a boil.
Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them.
Put them in a large bowl.

Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute.
As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil.

Add salt to the water and cook the pasta until al...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

3 each ripe tomatoes
3 each slender carrots,...
4 each small summer...
0.5 cup peas or a handful...
1 each small red onion,...
1 each yellow or red...
2 each cloves garlic --...
2 tablespoons chopped fresh...
3 tablespoons extra virgin...
12 ounces fusilli pasta

Directions:

Bring a large pot of water to a boil.
Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them.
Put them in a large bowl.

Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute.
As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil.

Add salt to the water and cook the pasta until al...

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

0.25 cup olive oil
2 each cloves garlic --...
2 cups peeled and diced...
0.25 cup sundried tomato...
1 teaspoon dried oregano
1 pound zucchini –...
7.5 ounces cooked chick peas...
1 pound fusilli

Directions:

Heat olive oil in a skillet.
Add garlic and saute until fragrant.
Add tomatoes, raise heat to moderately high and cook, stirring, until they collapse and form a sauce, about 10 minutes.
Add sun-dried tomatoes and oregano and simmer 2 minutes.
Add zucchini, salt and pepper. Add 1/4 cup water, cover and simmer gently until zucchini are tender, about 10 minutes.
Stir in chick peas. Boil fusilli until al dente.
Drain and transfer to a bowl.
Add sau...

Time:

16 min (10 min to prepare, 6 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

6 each cloves garlic --...
3 tablespoons olive oil
1 each large yellow bell...
8 each plum tomatoes,...
1 cup loosely packed...
0.25 cup fresh parsley --...
8 ounces penne -- cooked

Directions:

Saute garlic in hot oil in a large skillet 1 minute.
Add bell pepper and saute 2 minutes.
Add tomato, basil, and parsley, and saute 1 minute.
Stir in hot cooked pasta; cook, stirring occasionally, 2 minutes or until thoroughly heated.

Serve immediately.

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

16 ounces spaghetti
2 tablespoons olive oil
2 each medium carrots --...
1 each medium onion --...
2 each medium zucchini...
3 each cloves garlic --...
3 each medium tomatoes...
0.5 cup frozen peas --...
1 tablespoon fresh chopped...
0.5 teaspoon salt
0.25 teaspoon pepper

Directions:

Cook and drain spaghetti per package directions.

Meanwhile, heat oil in a 10-inch skillet over medium-high heat.
Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender.

Stir in remaining ingredients except cheese; cook until hot.
Serve vegetable mixture over spaghetti.

Time:

55 min (10 min to prepare, 45 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

1 each head (not clove)...
3 tablespoons olive oil...
1 each small onion --...
6 each roma tomatoes --...
1 each oz. jar marinated...
1 tablespoon fresh chopped thyme
0.5 cup vegetable broth
12 ounces spinach fettucine...

Directions:

Preheat oven to 350 degrees F.
Cut the top off garlic heat to expose cloves.
Pull off any loose peel.
Place on square of foil, drizzle with 1 tablespoon of oil; sprinkle with salt & pepper.
Wrap foil around garlic and bake 45 minutes.
Cool for 15 minutes or until it can be handled.

Meanwhile, add remaining 2 tablespoon of oil to large skillet and heat on medium.

Saute the onion until wilted, about 3 minutes.
Mix in to...

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Sauces & Seasonings

Ethnicity:

Eastern European

Ingredients:

28 ounces plum tomatoes --...
0.5 teaspoon ground thyme
1 teaspoon fresh basil --...
1 each Garlic clove --...
1 each small onion,...
4 teaspoons olive oil

Directions:

Use plum tomatoes canned in tomato puree if available.

Chop onion; peel garlic and mince.
In heavy skillet, place the olive oil and heat over medium heat.
Add onion and garlic; stir occasionally and cook for 5-6 minutes until onion is tender.
Drain tomatoes through a sieve placed over a bowl.
Add thyme, basil and tomatoes to skillet. Use large spoon to crush tomatoes.
Scrape the puree from the sieve and add to the skillet.
Do not use th...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Sauces & Seasonings

Ethnicity:

Eastern European

Ingredients:

6 each to 8 cloves...
1 each onion, sliced
1 ounce package low-fat...
1 each heaping...
1 each heaping...

Directions:

Saute' the garlic and onion in a small amount of water for 3 to 5 minutes. in another pot, mix the soy milk, cornstarch, and yeast.
Add the garlic, onion and any water remaining in the saute' pan.
Bring to a boil and cook, stirring constantly, until thickened.
For a stronger garlic flavor add garlic powder.

serve over pasta

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Notes:

Serves 4 -- One for...

Ingredients:

0.25 pint olive oil
3 each dried chilies --...
4 each garlic cloves --...
12 OZ fettucine --...
2 OZ pine nuts --...
3 tablespoon chopped fresh basil

Directions:

Heat the oil in a pan, add the chilies and gently infuse for 5 minutes.
Set aside to cool, then remove the chiles.
Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften.
Pour the flavored oil over the hot, drained fettucine.
Toss with the pine nuts and chopped basil until well done.
Serve immediately.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dessert

Ethnicity:

Eastern European

Ingredients:

1 each kilogram flour
1 cup and a half of oil
3 cups of sugar
1 each and a half tbsp...
1 tablespoon of cocoa
2 each glasses of water
1 each small glass of...
2 teaspoon of baking soda
3 cups of raisins, a...
1 each glass and a half...

Directions:

Start mixing the oil with the sugar and then add all the other ingredients one by one (except for the cognac), working the mixture as you go along.

Bake in a moderate oven.

When you take the cake out of the oven, pour the cognac over it and let it stand for 12 hours, covered.
Finally, turn it around, cut it in three parts and keep it well wrapped up in tin foil.

To be served in thin slices.

Time:

50 min (20 min to prepare, 30 min to cook)

Meal type:

Snack

Ethnicity:

Eastern European

Ingredients:

1 each 1 lb. of beans
1 each 1 onion
1 each 1 cup of oil
1 each 1-2 tablespoon of...
1 each 2-3 sprigs of celery
1 each Half a small...
1 each 2-3 medium size...
1 each salt, pepper

Directions:

* Soak the beans in water overnight.
* Next day, boil them in a pot until half-cooked: then drain them.
* In another pot brown the minced onion with the oil and add the celery and the parsley finely chopped, the carrots cut in round slices or diced, and the tomato concentrate diluted in water, salt and pepper.
* When all this comes to boil, add the beans and simmer.

Description:

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Snack

Ethnicity:

Eastern European

Ingredients:

1 each 2 large potatoes
1 each 5 garlic cloves...
1 each 1 cup parsley leaves
1 each 1/2 cup olive oil
1 each 3 tablespoons...
1 each Salt and freshly...

Directions:

* Boil potatoes with skin on.
* Peel garlic and crush with a pestle and mortar.
* When potatoes are tender, peel and cut into small pieces.
* Place potatoes, garlic, parsley, half the oil and vinegar in blender or food processor.
* Blend for 3 minutes, stop and adjust taste by adding more oil, salt and pepper.
* Blend until smooth.

Time:

1 hr 15 min (30 min to prepare, 45 min to cook)

Meal type:

Soup

Ethnicity:

Eastern European

Ingredients:

1 each 2 medium-to-large...
1 each 1 bay leaf
1 each 2 stalks celery,...
1 each 2 teaspoon salt
1 each 2 lg. or 3 med....
1 each 4 cup swiss chard...
1 each 2 cup dried lentils
1 each 1 cup sm....
1 each 8 cup water
1 each 2-3 tablespoon....
1 each 1 tablespoon...
1 each Tabasco sauce

Directions:

* Heat 1/4 - 1/2 cup of water in a 5-qt. pot and saute onion about 3 min. until limp.
* Add celery, carrots, liquid, and bay leaf.
* Bring to a boil, cover, and simmer on low heat about 45 minutes until lentils are tender.
* Add salt, greens (I've made this with both swiss chard and collard greens and much prefer it with the collards), and shells, cover, and cook 15 min. or until shells are tender.
* If soup appears to be too dry at this time, add more liquid...

Time:

35 min (15 min to prepare, 20 min to cook)

Meal type:

Soup

Ethnicity:

Eastern European

Ingredients:

1 each 1 lb. of lentils
1 each 1 cup of oil
1 each 1 onion
1 each 1 tablespoon of...
1 each 2-3 gloves of garlic
1 each 3 laurel leaves
1 each Half a small...
1 each Salt, pepper

Directions:

* Fill a pot with plenty of water.
* Add the lentils and bring to the boil.
* Drain the lentils.
* Brown the finely chopped onion in the oil, add the lentils, the garlic, the tomato concentrate dissolved in water, salt, pepper, the laurel leaves, and more water if needed.
* Cook the lentils and a little before they are ready put it the vinegar.

Time:

50 min (20 min to prepare, 30 min to cook)

Meal type:

Snack

Ethnicity:

Eastern European

Notes:

This recipe didn't say...

Ingredients:

1 each 1 carrot
1 each 1 onion
1 each l large leek
1 each 2 cup sweet corn...
1 each 2 cup chopped...
1 each 2 tablespoons...
1 each 2 1/2 cup dry...
1 each 8 cups water or...
1 each Whole garlic gloves
1 each 2 teaspoons salt
1 each 1/2 cup balsamic...

Directions:

* Finely chop carrot, onion and leek.
* Remove corn off cob is using fresh corn.
* Saute onions, leek, and carrots in olive oil 3 minutes then add corn and tomatoes and saute on low heat around 5 minutes.
* Mix in lentils then add the water or vegetable stock, whole garlic gloves and salt, simmer on low heat 45 minutes stirring occasionally.
* Season at the end with the vinegar. Garnish with fresh chopped parsley

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Salad

Ethnicity:

Eastern European

Ingredients:

1 C HEESE CHUNKS:
1 each 1/2 pound reduced...
1 each MARINADE:
1 each 2 tablespoon red...
1 each 1 tablespoon...
1 each 4 teaspoon olive oil
1 each 1/2 teaspoon...
1 each 1/2 teaspoon...
1 each 1/2 teaspoon salt
1 each 1/4 teaspoon...
1 each 1/4 teaspoon...
1 each SALAD:
1 each 4 cup romaine...
1 each 1 1/2 cup...
1 each 1 ripe medium...
1 each 1/3 cup whole...
1 each 1/4 cup chopped...

Directions:

* Cut the tofu into 3/4 inch cubes, and place it in a wide, shallow ceramic or glass mixing bowl
* In a small measuring cup or mixing bowl whisk together the ingredients for the marinade.
Pour the marinade over the tofu chunks, tossing them gently so that they are evenly coated.
Cover, marinate in fridge several hours or overnight.
(I HIGHLY RECOMMEND 18 to 24 hours, and give them a stir whenever you go in the kitchen so they marinate evenly.)
* Just befor...

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

3 cups all purpose flour
1 cup warm water
2 tablespoon spoons oil
0.5 each spoon oregano,...
0.5 cup finely chopped...

Directions:

Mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts the filling

Mix ingredients

the assembly :

Roll out the 3 dough balls - so that each one is a bit bigger than your baking pan (i use 8x12 in.) - the amount of dough, for that size will give you the right thickness

Place the first layer on the greased pan, with ends hanging over the pan rim - add half th...

Time:

1 hr 40 min (10 min to prepare, 1 hr 30 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

2 tablespoons olive oil -- divided
3 each medium onions --...
2 each cloves garlic --...
2 pounds medium potatoes,...
2 pounds large zucchini,...
1 each large red bell...
1 each large green bell...
0.5 cups plum tomatoes,...
0.5 cup chopped parsley
1 teaspoon dried oregano, water

Directions:

Heat oven to 350 degrees F.

Heat 1 tablespoon of oil in a large nonstick skillet and cook onions and garlic until onions are softened or about 5 minutes.

In a large shallow baking dish coated with cooking spray, place potatoes, zucchini, and peppers in one overlapping layer, alternating them.
Season with salt and pepper and sprinkle with sauteed onions and garlic.
Pour tomatoes evenly over layered vegetables, season with parsley and oregano, and add...

Time:

1 hr (25 min to prepare, 35 min to cook)

Meal type:

Snack

Ethnicity:

Eastern European

Ingredients:

1 each 2 quarts water
1 each 2 cloves garlic...
1 each 1 onion -- chopped
1 each 3 tablespoons...
1 each 2 to 3 carrots --...
1 each 1 red or green...
1 each 1 cup orzo
1 each 1 zucchini -- diced
1 each 1 tablespoon...
1 each 1 tablespoon...
1 each 1/2 teaspoon...
1 each 5 artichoke...
1 each 2 cups cannellini...
1 each 1 14.5 oz can...
1 each salt & freshly...
1 each red wine vinegar

Directions:

* Bring the water to a boil in a large covered pot.
* While the water heats, saute the garlic and onions in 2 tablespoons of the oil in a large skillet on medium-high heat.
* Add carrots and bell pepper.
* When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente.
* Dice the zucchini and stir it into the skillet of vegetables.
* Add the mint, dill, and marjoram.
* Add the artichoke hearts and gently stir ...

Time:

50 min (20 min to prepare, 30 min to cook)

Meal type:

Snack

Ethnicity:

Eastern European

Ingredients:

1 each 2 cups granulated...
1 each 4-1/2 cups water
1 each 2 cinnamon sticks
1 each 1 cup olive oil
1 each 3 cups semolina
1 each 3/4 cups blanched...
1 each 1/2 cup...
1 each Ground cinnamon,...

Directions:

* Reserve 4 tablespoon sugar and dissolve rest in water over gentle heat.
* Add cinnamon sticks, bring to a boil and simmer gently 5 minutes.
* Cool and remove cinnamon sticks.
* Heat oil in a large heavy saucepan and when hot stir in semolina.
* Cook, stirring occasionally until golden brown. Add chopped almonds and cook 1 minute.
* Keep heat low and stir in sugar-cinnamon syrup, taking care as semolina may split. Bring to a boil, stirring constantly.
...

Time:

40 min (5 min to prepare, 35 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

3 tablespoon Olive oil &...
1 cup Tomato juice or...
1 each lb Fresh...
1 tablespoon Chopped fresh...
2 each middle Potatoes;...

Directions:

Heat the fat in an enameled pan and mix in the tomato juice or sauce.
Add the green beans and parsley to the pan with enough water to almost cover.
Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, then stir and season with salt, pepper, and 2 tablespoons chopped mint.
Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes.
If the sauce has not thickened, pour it into a small pan, and boil down to one...