[NeonSamurai]

Here are a couple of my favorites. If anyone doesn't understand terms like sauté or al dente, let me know


Bean Tacos
10-12 piece taco kit (tacos, salsa & seasoning)
2 medium tins red kidney beans or similar (try to get low sodium ones)
1/2c olive oil
1/2c water
taco toppings (lettuce, tomatoes, cheese, sour cream, salsa, etc)

Partly drain the kidney beans (don’t rinse and leave a little of the liquid). Put the beans, water, oil and seasoning pouch into a large fry pan, add some chili powder if desired. DO NOT ADD ANY SALT. Heat the beans till the liquid boils and let it reduce a bit, stirring so it doesn’t scorch. After 10-20 minutes when the liquid is thick enough, roughly mash the beans using a potato masher or fork (you want some semi whole pieces) and mix thoroughly. Serve as you would normally serve tacos. Makes 10-12 tacos (2 medium tins of kidney beans will fill 12 tacos to about 1/3rd)



Greek Pasta Salad
2c vinaigrette recipe above using lemon
2c feta, crumbled or cubed
1 900g pkg macaroni, radiator, or similar pasta
1c firm kalamata olives
2 green pepper, diced
1 english cucumber, diced
4 small tomatoes, diced
1 medium red onion finely chopped

Cook the pasta till al dente, drain, rinse with cold water until pasta is cold, drain and let sit. Make the dressing, chop the veggies and in a large bowl mix everything together. Let refrigerate overnight. Serves 6 for a meal, 12-20 for a side dish.
Don’t forget to warn people about the olives having pits if you used unpitted olives.



Eggplant Spaghetti Sauce
2 medium eggplant
4 large green pepper
1 large jar capers (roughly 1 cup or so)
3 cups black or kalamata olives, pitted & halved
2 large tins tomato paste
2 tins diced tomatoes
8 cloves garlic
1 c olive oil
2-3 tbl basil (dry or fresh)
1 tbl tabasco
2c red wine
1 tbl hot red pepper flakes
salt & pepper

grated parmesan, Reggiano or Grana Padano
1-2 pkg spaghetti (preferably a good thick and hearty kind)

Cut the eggplant into 1/2-3/4” cubes, same with the green pepper. Crush and chop the garlic cloves, add salt to the garlic to help absorb the oil. Scrape off the garlic on the cutting board into a very large pot with 1/2c of olive oil and sauté for 1 minute, then add the vegetables and mix around and sauté for another minute, then add the capers (with the juice they were packed in) and the wine. Bring the wine to a boil and cook off the alcohol, then add the tomato paste, diced tomatoes, olives, garlic, basil, salt and pepper, cook slowly on medium low heat (not boiling) until all the vegetables are cooked and the sauce is thick enough (stir often). Add the remaining olive oil and serve on top of a good brand of spaghetti (preferably thick kind like No. 4), grated parmesan cheese, and red pepper flakes on the side.



Simple Ratatouille
1 yellow onion
1 tsp hot red pepper flakes
1 smallish eggplant
6 tbs. olive oil
3 medium zucchini
water
2 small tin tomato paste
2-3 cloves garlic crushed
1 tin tomatoes (diced)
2 tbs vinegar
1 tbl dried basil
salt & pepper

Cube all the eggplant and zucchini, chop the onion, Sauté the onion in 4 tbs oil a minute or two, then add the vegetables and sauté another minute or two. Add the tin of tomatoes, and enough water to cover the vegetables, then add the tomato paste, vinegar and red pepper flakes. Cook gently for about an hour, add the basil in half an hour and the salt and pepper to taste. When cooked mix in the remaining oil. Serve over rice with grated parmesan cheese.