2 medium onions chopped
2 large green or red bell peppers
4 meduim cloves garlic, mashed
2 TB oil
1 28 oz can of tomatoes with juice coarsely chopped
6 cups vegetable stock
1/4 teaspoon fresh ground black papper
1/4 teaspoon cruched red chllli peppers
1/2 cup uncooked short-grain brown rice
2/3 cup no salt, no sugar smooth peanut butter'

Saute onions, bell peppers and garlic in the oil until onion just begin to turn brown. Add the tomatoes with juice, stock black pepper and chilli peppers. Simmer uncovred over low heat for 30 minutes. Add the rice, coverand simmer 15 minutes more. Stir in peanut butter until disolved. Heat to simmer and serve.

1 1/3 cups water
1/2 cup dry lentils, rinsed and drained
6 12 inch tortillas
nonstick cookign spray
2 medium carrots thinly slicked
1 medium zucchini quartered and sliced
2 teaspoons chilli powder or 1 teaspoon cumin
1 14.5 oz can mexican style stewed tomatoe
1 cup shredded monterey jack
hot peper sauce

Simmer lentils for 15-20 minutes and drain. Wrap tortillas in tin foil and heat for 10 minutes. Lightly coat rectangular cooking dish. Lighhly coat skillet and heat carrots for 2 minutes. Add zucchini and chilli/cumin, heat for 2-3 minutes. Remove from heat. Add lentils and half tomatoes, 3/4 cupf of cheese and a bit of hot sauce. Wrap mixture in shells and heat at 350 for 12-15 minutes. Cover with remaining tomatoes and cheese.

11/2 Lbs ground chuck
1 medium onion chopped
1 TB olive oil
1 1lb. can of tomatoes
2 6oz. cans of tomato paste
11/2 tsp. granulated garlic
11/2 TB Turkish oregano
1/2 tsp. ground black pepper
3/4 tsp. fennel seed
3/4 tsp crushed red pepper
11/2 TB California basil
10 oz spinich

cheese Filling
3 cups cottage cheese or Ricotta
1/2 cup. parmesan cheese
2 T. parsley flakes
2 beaten eggs
1 t. salt
1/4 t pepper

10 lasagne noodles (maybe more, depends on the size of your pan.)
l lb. mozzarella cheese, shredded

Brown meat, drain. Set aside, Saute onion until soft and lightly browned, about 10 minutes. Stir in browned meat, tomatoes, tomatoe paste, all of the spices, and water if it looks too gooey. Simmer for 30 minutes, though I usually skip this.

Cook lasagne noodles and drain. Put a splash of sauce on the bottom of the pan, then a layer of noodles, Dot half the cleese mixture of top of them, then a layer of mozzarella, and half the meat. Repeat ending with meat sauce. Throw on some more parmaesan cheese if you have it.

Bake covered with foil in 375 oven for 30 minutes. Uncover and bake another 5 minutes.

saute 1 tbsp oil and 2 lg onion
add 1/4 cup chopped fresh ginger and 4 cloves garlic (saute for a minute or 2)
add 5 cups chicken broth 1 cup dry white wine 2 pounds carrot (peeled/sliced), 3 tbsp lemon juice....
2 tsp curry powder, salt pepper cook for 45 minutes (~until carrots are soft) puree and serve

2 lbs ground beef
3 tb vegetable oil
1 medium onion chopped
1 red bell pepper, chopped
3 cloves garlic
1/2 tsp black pepper
1 tsp cumin
1/2-1 1/2 crushed red peppers
1 tsp chili powder
1 bottle of an India Pale Ale (IPA) beer, i.e. Sierra Nevada
1 26 oz can tomato puree
2 16 oz cans chopped tomatoes
2 16 oz cans kidney beans
1-2 tsp salt
1 bay leaf
2 cinnamon sticks
1 tsp sugar
1 tsp coriander

Saute onion and garlic. Brown and drain the beef. Mix in all remaining ingredients. Simmer for 1 hour or longer. Make the day before you need it, if possible.

1 onion
olive oil
4-6 cloves garlic
3-4 cans tomatoes or sauce
1/4 tsp hot pepper flakes
1 tsp oregeno
1 tsp basil
1 cup red wine
1 tblsp sugar

1 small onion
olive oil
1 egg
1lb beef
1/3 lb ground pork
3 tbl parmesean
2 tbl parsley (or equivalent fresh parsley)
1 tsp thyme
1/8 tsp cayeen
black pepper
pan fry then bake for 40 min @ 400 degrees