Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBeansandgrains - Cannellini - Tri-color Vegetable Pate
Famous Authors (View All Authors)
Beansandgrains - Cannellini -  Tri-color Vegetable Pate Post by :biz247 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3006

Click below to download : Beansandgrains - Cannellini - Tri-color Vegetable Pate (Format : PDF)

Beansandgrains - Cannellini - Tri-color Vegetable Pate

For the Red Pepper Layer:
7 ounces red bell pepper, roasted
3/4 cup feta cheese, crumbled

For the Bean Layer:
30 ounces cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon oregano
2 garlic cloves, pressed

For the Pesto Layer:
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh parsley
1/4 cup pine nuts, roasted
3 tablespoons olive oil
1/2 cup ricotta cheese, part skim milk

Line 8 1/2 x 4 1/2 inch loaf pan with plastic wrap, overlapping sides.

For Red pepper Layer:
Combine red peppers and feta cheese in food processor; blend until smooth. Spread pepper mixture evenly on bottom of prepared pan.

For Bean Layer:
Mash beans in large bowl. Add lemon juice, 1 tablespoon olive oil, oregano, and minced garlic cloves. Season with salt and pepper to taste. Spread bean mixture over red pepper layer in prepared dish.

For Pesto Layer:
Mince 2 garlic cloves in the food processor. Add basil, parsley, pine nuts, and mince. With machine running, gradually add 3 tablespoons olive oil. Mix in ricotta, spread pesto evenly over bean layer in prepared pan. Cover with plastic wrap and refrigerate overnight.

To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Serve with sourdough slices or breadsticks.
If you like this book please share to your friends :

Beansandgrains - Chickpea -  Chickpea And Onion Stew Beansandgrains - Chickpea - Chickpea And Onion Stew

Beansandgrains - Chickpea -  Chickpea And Onion Stew
1 cup dried chick-peas – soak overnight in bottled distilled water 3 cups vegetable stock 1/3 cup vegetable oil 4 large onions – cut into wedges 2 large tomatoes – peeled and chopped 1/4 tsp dried red pepper flakes 1/2 tsp crushed coriander seeds 1/4 tsp turmeric powder 1/2 tsp ground cumin 1/2 tsp paprika 1/8 tsp ground cinnamon Salt Drain and rinse the chick-peas. Place in a large pan and cover with the stock. Bring to the boil then cover and simmer gently for about 1 hour or until almost soft. Drain off the stock – leave about 2/3 cup

Beansandgrains - Cannelini Tomato Bean Cups Beansandgrains - Cannelini Tomato Bean Cups

Beansandgrains - Cannelini Tomato Bean Cups
8 whole, ripe tomatoes 1 can (16 oz.) cannelini beans, drained 1 large sweet onion, chopped 1/4 cup extra virgin olive oil juice of 2 lemons 1/3 cup fresh basil, chopped 1/3 cup flat leaf parsley, chopped 6 sun dried tomatoes, drained well and chopped salt and pepper to taste Scoop out the insides of the tomatoes. Salt the inside of the tomato. Drain upside down for 30 minutes. Combine remaining ingredients. Fill the tomatoes with the mixture and serve at room temperature. 8 servings. Calories 191, Carbohydrates 26 g, Protein 8g, Cholesterol 0 mg, Sodium 185 mg, Fiber 6 g,