Soybean Pie

Source: More-with-Less Cookbook
Date tried: February 24, 2013
Yield: 4 servings
Time needed: 40 minutes

Prior preparation needed
Soak and cook soybeans

I really enjoyed this recipe! The soybeans can be cooked up to a few days ahead of time (or retrieve some you saved in the freezer). Everything else can be put together in 10 minutes, then its 25 minutes in the oven.  The blend of corn, bean, chili and tomato flavouring was superb.  And the pat-in-the-pan cornmeal crust was a cinch even for this pastry-challenged chef.

Soybean Pie

Soybean Pie
1 cup soybeans
3 cups water
1 Tbsp. oil
1 medium-sized onion, chopped
1 clove garlic, minced
1 cup tomato sauce
2 tsp. chili powder
1 tsp. Worcestershire sauce
Salt and pepper to taste

½ cup cornmeal
½ cup flour
1 tsp. salt
1 Tbsp. shortening
1 egg
¼ cup water
½ cup grated cheese

Soak soybeans in water overnight.
Bring beans and water to boil, then lower heat and simmer, covered, 3-4 hours.
Drain beans.

Preheat oven to 350oF
Heat oil in skillet.
Sauté onion and garlic about 5 minutes.
Stir in drained soybeans and heat another minute.
Add tomato sauce, chili pepper, Worcestershire sauce, salt and pepper.
Let simmer another few minutes while preparing the cornmeal crust.

Combine cornmeal, flour and salt in a medium bowl.
Cut in shortening.
Beat egg with water in a small bowl.
Add to cornmeal mixture.
Press into a 9” pie plate.
Fill crust with soybean mixture.
Top with grated cheese.
Bake about 25 minutes.

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Cheese and Rice Soufflé

Source: More-with-Less Cookbook
Date tried: April 17, 2018
Yield: 5 servings
Time needed: 1 hour

Prior preparation needed.
Cook rice (save extra from a previous meal to use here).

I was so pleased that this turned out well. Enjoyed by all.

Cheese and Rice Soufflé

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Cheesy Chard or Spinach

Source: Recipes for a Small Planet
Date tried: February 9, 2018
Yield: 4 servings
Time needed: about 50 minutes starting with uncooked rice. barely 15 minutes if rice is already cooked.

A simple but attractive dish for everyday! The spinach version I used today is very good and I look forward to trying it with chard.

Cheesy Spinach

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Frisée and Bleu d’Auvergne Salad

Source: 12 Months of Monastery Salads
Date tried: January 15, 2018
Yield: 6 servings
Time needed: about 15 minutes

Necessity is the mother of invention, they say. I knew it was unlikely that I would find frisée in the store. Another former staple of the produce department (along. with curly endive) that now seems confined to home gardens. So I used the leafiest green leaf lettuce I could find.

But I needed to do a better check of my own supplies as well. I was surprised to discover at the last minute that I was out of both blue cheese and pecans, so these were replaced by havarti and walnuts. Nevertheless, it was a good salad and I look forward one day to the original recipe.

Frisée and Bleu d’Auvergne Salad

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