National Herb Week - First Week of May

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herbal Bean Sausages
Categories: Vegetarian, Herbs
Yield: 12 Servings

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion; minced
1 cl Garlic; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil
+=OR=+
1/2 ts Fresh basil
1 1/2 ts Chopped fresh parsley
Salt

MMMMM-----------------MUSHROOM-RED PEPPER SAUCE----------------------
1 Red bell pepper; minced
1/8 c Vegetable broth or water
- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour

These plant-based sausages taste great, contain no added
fat except the vegetable oil they're fried in, and are
easy to make. These ingredients yield fairly mild
sausages; after you've tried them, adjust the seasonings
to please your palate.

Combine all ingredients in a mixing bowl, mix thoroughly,
and shape into 1" to 2" sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan
and broil, turning when edges are slightly crisp.

Serve with Mushroom-Red Pepper Sauce.

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable
broth for 5 to 7 minutes until tender. Add mushrooms,
onion, salt, celery seed, oregano, and black pepper.
Cook 5 mins longer or until onion is transparent.

Quickly whisk in enough flour to just thicken the sauce,
about 2 tablespoons at a time. Immediately remove from
burner.

Do not overcook, or flour will cake. If needed, add more
vegetable broth or water.

Serve over sausages, whole grains, or vegetables.

Source: Karen Iacobbo, in The Herb Companion, 1993

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One Pot Chicken, Artichoke & Broccoli w/Herb Bread Crumbs
Categories: Poultry, Vegetables, Herbs, Breads, Citrus
Yield: 4 Servings

2 lb Boned, skinned chicken *
1 sm Head broccoli; tough stem
- discarded, head cut into
- 2" florets
+=OR=+
16 oz Bag frozen broccoli *
5 tb Extra-virgin olive oil
Salt & black pepper
28 oz (2 cans) quartered artichoke
- hearts in water; drained
1/2 c Chicken broth
2 tb Drained capers
2 tb Unsalted butter; melted
5 cl Garlic; crushed, chopped
1/2 c Panko bread crumbs
2 tb Chopped fresh dill
+=OR=+
2 ts Dried dill
Lemon wedges; for serving

Set oven @ 400ºF/205ºC.

In a 3 quart baking dish, combine chicken, broccoli
florets and 2 tablespoons oil; season with salt and
pepper. Toss to evenly coat, spread broccoli in an
even layer and arrange chicken breasts on top.

In a large bowl, combine artichokes, broth, capers,
butter, garlic and 2 tablespoons oil and season with
salt and pepper. Gently toss, then spoon mixture over
chicken and broccoli. Bake until chicken is cooked
through and artichokes are golden in spots, 30 to 35
minutes.

Meanwhile, in a small skillet, heat remaining 1
tablespoon oil over medium. Add panko, reduce heat to
medium-low and cook, stirring frequently, until golden
and crisp, 8 to 10 minutes. Transfer to a bowl to cool,
then stir in dill and season with salt and pepper.

Divide chicken and vegetables among shallow bowls and
spoon over some of the pan juices. Squeeze with lemon
and top with dill bread crumbs.

* NOTES: After reading the other comments with the
recipe on the web site - I decided to nuke the chicken
for 4 minutes then use a bag of frozen broccoli florets
in place of the fresh broccoli. Spread the broccoli in
the dish, layered the chicken on top then followed the
directions from there - except for using 2 lbs of boned,
skinned thighs. No leftovers. Bv)=

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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