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Fruit salad or pasta salad would be mostly prep-ahead (easy) and tend to be popular.

Or, how about a hot spinach-artichoke dip,
or a hot, layered bean dip with tortilla chips?

,
alsoSarah
 

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My dh often takes a lentil/chickpea soup. His recipe is similar to, but not exactly the same as, this one. He doesn't use chicken broth, parsley or noodles. I like it with noodles though, it's traditional and good.

(no, my dh isn't Moroccan, he's from upstate NY, but this is still one of his signature dishes.)
 

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Stuffed Shells:

Boil large pasta shells until al dente, strain, rinse, and set aside

Mix stuffing:
ricotta cheese or mashed firm silken tofu
a few cloves of garlic, crushed
several sprigs of parsley, minced
2 Tbsps rosemary leaves
5-10 mushrooms, sauteed in olive oil, then minced (optional)
2 Tbsps parmesan (dairy or soy)

lightly oil bottom of baking dish
cover bottom of dish w/ marinara sauce
stuff each shell w/ stuffing mixture and place in dish
drizle marinara sauce over shells
top with shredded mozzerella~ dairy or soy

cover w/ foil and bake at 375 for 20 min, remove foil and bake for an additional 5-10 minutes.
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Japanese Soba Noodle Salad

Boil 1 package of Soba (buckwheat) noodles
strain
mix in 3/4 cup shredded carrots
1/2 cup cooked sweet peas
1/4 cup soaked and prepared hijiki seaweed
3-5 shitake mushrooms, sauteed, and sliced
3 Tbsp toasted sesame oil
2 Tbsp mirin
3 Tbsp tamari
2 Tbsp toasted sesame seeds

mix well, refrigerate, serve cold

8some people like to add a diced hardboiled egg and/or diced ham
 
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