~~~~vegetarian Manicotti~~~~
8 ounces manicotti noodles, uncooked (u can find them at wal amrt)
1 1/2 cups marinara sauce (vegetarian)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese
1 teaspoon nutmeg

Cook pasta according to package directions; drain.
Rinse in cool water.
Take Sauce and HALF of the basil and oregano.
Cook 3 minutes.
Makes 6-8 servings
Spread 1/2 cup of sauce mixture into 13×9 baking dish.
In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.
Fill pasta tubes with ricotta mixture; place in dish.
Pour remaining sauce over pasta.
Sprinkle with remaining mozzarella cheese.
Bake at 350º for 25-30 minutes

or try these

~~~~~Patatas Bravas~~~~~

3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn’t peel mine)
olive oil spray
1/2 medium red onion, minced
2-3 cloves garlic, minced
1 tablespoon smoked Spanish paprika
1/4 teaspoon cayenne pepper
1 15-ounce can diced tomatoes
1 bay leaf
1/2 cup water
4 -6 green olives, halved
chopped parsley, for garnish

Start a large pot of water on to boil while you preheat the oven to 375 F. When the water comes to a boil, add the diced potatoes. Boil for 5 minutes—no longer or they will start to fall apart. Pour them gently into a colander and allow all the water to drain off.

Place the potatoes into a large, shallow baking dish that has been sprayed with olive oil. Spritz the tops of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure they aren’t sticking to the pan. Bake for about 30 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.

While the potatoes are cooking, make the sauce. Sauté the onion in a non-stick pot for about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except parsley) and simmer for about 20 minutes, until thickened. Remove the bay leaf and puree the sauce in a blender or food processor. Return it to the pan and keep warm until ready to serve.

Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with parsley and serve as a side dish or appetizer

~~~~~~Rotini (or Penne) All’Arrabbiata~~~~~~

2 tsp. olive oil
3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)
1 – 1 1/2 tsp dried red pepper (use less if you don’t like spicy)
1 28-ounce can plum tomatoes
salt
8 oz pasta (penne or ziti preferred)
2 Tbs parsley, chopped

Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!

Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.

Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4

~~~~~~~Black-eyed Pea Gumbo~~~~~~~

2 medium onions, diced
1 bell pepper (any color), chopped
2 ribs celery, chopped
1 tbsp. tomato paste
1 tbsp. minced garlic
4 cups vegetable broth, water, or a combination
2 15-ounce cans diced tomatoes
1 pound okra, tops removed and sliced
1 1/2 tsp. thyme
3 bay leaves
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. oregano
1-2 tsp. chopped chipotle peppers (canned in adobo)
1/4 tsp. Liquid Smoke (optional)
2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
salt to taste (optional)

*You can use canned black-eyed peas–use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.

Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.

Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed–this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.

~~~~~~~~BROCCOLI STUFFED SHELLS ~~~~~~~~~~~~

1 can cream of celery soup
1/2 c. minced onion
1 sm. clove minced garlic
4 tbsp. basil
1 3/4 c. spaghetti sauce
1/2 c. cooked broccoli, chopped sm.
1/2 c. shredded Mozzarella cheese
1/2 c. Ricotta cheese
12 shells, cooked and drained (extra lg.)
1/2 c. Parmesan cheese

Cook broccoli and let drain. Cook shells; let drain and partially cool. Mix first four ingredients until well blended. Stir in broccoli, Mozzarella, and Ricotta. Spoon stuffing into shells and placed in greased casserole dish. (At this point the shells may be placed in the refrigerator as long as overnight, to be cooked later). When ready to cook, spoon spaghetti sauce over the shells and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until heated through.

/*/*/*/*/*/*Cajun 15-Bean Soup*/*/*/*/*/*/*/*

20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion — chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic — minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt — or to taste

Last night I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 12 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.

If you don’t want to pressure cook them, then place the washed beans in a pot with 12 cups of water and boil covered 60-75 minutes until beans are tender.

While the beans are boiling, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.

Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time too.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did
References :

Ingredients:
Potatoes – 3 cups, diced small
Cauliflower – 2 cups, finely chopped
Frozen Green Peas – 1 cup
Carrots – ½ cup, diced small
Salt – 1 tsp (to taste)
Haldi(Turmeric) – ¼ tsp
Water – 1/2 cups
Oil – 1 Tbsp
Butter – 1 Tbsp
Jeera (Cumin Seeds) – ½ tsp
Hing (Asofoetida) – pinch
Red Chili Powder – ¼ tsp (to taste)
Onion – 1 medium, finely chopped
Garlic – 2 tsp, minced
Ginger – 2 tsp, minced
Tomato – 1 medium, chopped
Tomato Sauce – ½ cup (1/2 of 8 oz. can)
Pav Bhaji Masala – 2 tsp (to taste) -buy from Indian store
Dhania Powder – 1 tsp
Lemon Juice – ½ tsp (to taste)
Cilantro – 5 sprigs, chopped (for garnishing)

Method:
In a microwaveble dish, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water – Mix well.
Cook till the veges are tender.
Heat Oil and Butter in a non-stick pan.
Add Jeera and allow it to sputter.
Add Hing and Red Chili Powder.
Add Onions, Garlic and Ginger – stir well.
Cook until Oil starts to separate.
Add Tomatoes and Tomato Sauce and mix well.
Cook until Oil starts to separate again.
Add Pav Bhaji Masala and Dhania Powder – mix well and cook for 1 minute.
Add Vegetables and lightly mash.
Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.
Cook for 5 minutes.
Garnish with Cilantro.

Tips:
Serve with toasted hamburger buns or potato rolls.
Sprinkle some finely chopped onions on the bhaji when serving.
Add a little pat of butter to the bhaji when serving….mmmm! (…only if your cholesterol isn’t through the roof!)
References :
http://www.ShowMeTheCurry.com

hope i helped! =]
good luck!
References :

Pasta with No-Cook Tomato and Bocconcini (mozzarella balls) Sauce

Pasta with a no-cook sauce of sweet cherry tomatoes, fresh mozzarella, and a handful of your favorite chopped herbs gives you dinner in seconds.

Ingredients
2 pints cherry tomatoes, each cut in half
1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 garlic clove, crushed with press
1 package (16 ounces) penne or corkscrew pasta
12 ounces small mozzarella balls (bocconcini), each cut in half

Directions
1. In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt, pepper, and garlic. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.

2. Heat large covered sauce pot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain well.

3. Add pasta to tomato mixture; toss with bocconcini.
References :