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Fritz's Recipes |
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Fritz's Recipes |
Bean & Potatoe Burritos
Ingredients:
2 medium Red Potatoes
1 onion, diced
1 bell pepper, diced
splash olive oil
1 zuchinni, halved lengthwise and thinly sliced
1-2 cups salsa
1 can black beans
~10 tortillas
cheddar cheese for garnish
Directions:
Dice the potatoes into 1/2 inch cubes and place in boiling water. Boil for 5-10 minutes, until just soft. Meanwhile, combine the potatoes, onion and oil in a skillet and saute. After 2-3 minutes add the zuchinni. When veggies start to stick to the pan, add the salsa, black beans and drained potatoes. Simmer covered until the zuchinni is tender. (5-15 minutes). Spoon into tortillas and bake in a 350 degree oven for 10 minutes.
Cheese and Rice Burritos
Ingredients:
3 cups white rice (i.e. 1 1/2 cups uncooked)
1 can Black -or- Garbanzo Beans
1 onion, diced
1/2 package chopped spinach
1/2 - 1 cup shredded cheddar cheese
~10 tortillas
Directions:
Cook rice, if you are using black beans add the liquid from the beans, (you may want to omit the salt since the liquid will be salty.) Add the diced onion. Cook for 10 minutes. Add the spinach. You may also add at this point salsa, tomatoes, or zuchinni depending on your preferences. Cook for another 5 minutes. Stir in the cheese, continue to cook until the rice is finished. Scoop mixture into tortillas and bake for 10 minutes.
Pasta Fagiole
Ingredients:
1 onion diced
1 bell pepper diced
splash olive oil
1 can tomatoe soup
1 soup can milk
1 can kidney, piquito, or pinto beans
1 can chopped tomatoes
1 zuchinni squash, halved lengthwise and sliced
1 crooked neck squash, quartered lengthwise and sliced
1/4 tsp basil
1/2 tsp oregano
1 tsp chili powder
dash red pepper
1/2 cup salad macaroni
Directions:
Saute onion, pepper and oil over medium heat for 2-3 minutes in a large soup pan. Add tomatoe soup, milk, beans, tomatoes, and squash. Add spices. Simmer for 10-20 minutes. Add salad macaroni and simmer until macaroni is finished, about 20 minutes. Optionally add 1/4-1/2 pound sausage.
Rice Cakes
Ingredients:
3-4 cups cooked rice (1 1/2 - 2 cups uncooked)
2 eggs
dash worchestshire sauce or soy sauce
2 Tbsp parsley
1/8-1/4 tsp freshly ground pepper
1/2 inch sliced hot dogs
8 oz velveeta
Directions:
Cook rice. Meanwhile beat together eggs, sauce, and parsley in a large bowl. When the rice finishes add half of the rice to the egg mixture. Slowly add in 1/2 the processed cheese, stirring until the cheese is melted. Add in the rest of the rice and the processed cheese. Heat a non-stick pan at medium-low. Add a cup-ful of the rice cake mixture and cook like pancakes. Once the pan is warm, pancakes should take as long to cook as it does to eat a single pancake (4-5 minutes.)
Black Bean and Orange Couscous Salad
Ingredients:
2 navel oranges, 1/4 inch dice 1 large tomato, 1/4 inch dice 2 scallions, thinly sliced 1 Tbsp fresh basil, minced 1 Tbsp lemon or lime juice 2 tsp olive oil 1 clove garlic, minced 2 jalapeno peppers, cored, seeded and minced 1 can black beans (2-3 cups) 1 cup couscousDirections:
Combine all ingredients except couscous in a large bowl and set aside to marinate for about 1 hour. Bring 1 1/2 cups of vegetable broth to a boil, turn off the heat add the couscous and cover for 5 minutes. Add the couscous to the rest of the ingredients, stir and serve.
Asparagus Couscous
Ingredients:
1/2 - 1 lb Asparagus 1 cup couscous 1/4 cup milk 1 tsp butter 1-2 Tbsp flour 1/4 cup cheese 1 cup frozen peas Directions
This dish is meant more as a side-dish, but can substitute for a main dish, when one is rather lazy. Steam the aspargus by propping them over two aluminum rolls in a frying pan, add water below asparagus and boil covered 5-10 minutes, until bottom of asparagus is soft and a knife or cake tester can be easily inserted.Secondly create the couscous by boiling 1 1/2 cups vegetable broth (optionally add 1 tsp butter). When it comes to a boil add the couscous and remove from heat. Let sit for 5 minutes.
Meanwhile create the cheese sauce. Heat the milk and butter over medium heat. Once the butter is melted, add the flour and stir until it just starts to boil. Remove from heat. After a minute or two, stir in the cheese until melted.
My Traditional French Bread Recipe
Ingredients:
1 cup flour
1 tsp salt
2 tsp sugar
2 tsp yeast (or 1 package)
1 1/4 cup warm water (105-115 degrees)
2 1/2 cups flour
corn meal for dusting baking panDirections:
Mix together flour, salt, sugar, and yeast. Stir in water and briskly stir until mixture is smooth. (~1-3 minutes). Stir in remaining flour until too difficult and then begin kneading. Continue to knead until dough is fairly pliant, and a single consistency. If you push a finger into the dough the dough should spring back a little. This will take ~5 minutes. Alternatively use a mixer. Let the dough stand for 1-1 1/2 hours. Separate into three balls and roll into cylinders. Braid, place on a corn meal dusted baking pan and let rise for 1/2 - 1 hour. Cook in a 425 degree oven for 15-20 minutes, until golden.
Fritz's Tasty Bread
Ingredients:
1 cup flour
1 tsp salt
1 Tbsp sugar
2 tsp yeast
1 tsp minced garlic, or 1/4 tsp dried minced garlic
1 tsp oregano
1/4 cup shredded cheddar cheese
1 1/4 cup warm water
2 1/2 cups flour
corn meal for dusting baking panDirections:
Mix together flour, salt, sugar, yeast, spices and cheese. Stir in water and briskly stir until mixture is smooth. (~1-3 minutes). Stir in remaining flour until too difficult and then begin kneading. Continue to knead until dough is fairly pliant, and a single consistency. If you push a finger into the dough the dough should spring back a little. This will take ~5 minutes. Alternatively use a mixer. Let the dough stand for 1-1 1/2 hours. Separate into three balls and roll into cylinders. Braid, place on a corn meal dusted baking pan and let rise for 1/2 - 1 hour. Cook in a 425 degree oven for 15-20 minutes, until golden.
Garlic/Tomatoe Dip for Bread
Ingredients:
1 cup tomato sauce
1 cup heavy whipping cream
2-3 cloves garlic crushed
dash nutmeg
Directions:
Combine ingredients and stir until combined. Serve.
This document maintained by J. Fritz Barnes.
Comments to the author : barnes@cs.ucdavis.edu
Back to HomeLast Modified on Mon Feb 1 14:49:08 PST 1999