BEAN SPROUT SALAD WITH GARLIC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
– and drained
3 md Garlic cloves
peeled and minced
2 md Scallions — trimmed minced
1 1″ cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China’s Hunan province.
The canned variety don’t have the requisite crispness. Keep a close eye on the
toasting sesame seeds so they don’t burn.

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium-size skillet set over moderately low heat, stir-fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

JEAN ANDERSON – PRODIGY GUEST CHEFS COOKBOOK

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Title: Poultry Seasoning
Categories: Diabetic, Master mix
Yield: 1 master mix

Use 1/2 tsp for 3 tb total 2 Dried marjoram
Use 1/8 tsp for 1 recipe amt 2 Dried savory
7 Ground white pepper or less? 2 Powdered ginger
3 Dried sage 1 Ground allspice
2 Dried thyme 1 Grated nutmeg

Combine all ingredients (or those of your choice) and store in an
airtight jar. Yield about 3 tbsp. (My note: cautious with white
pepper! – my dressing tastes good with just 1/2 the quantity of sage
as the recipe amount of poultry seasoning and a generous grinding of
black pepper.)

Keep a note of the contents of your own poultry seasoning so you can
duplicate a good one next time you want it.

Source: Cut Your Bills in Half – Rodale Press Shared but not tested
by Elizabeth Rodier Oct 93

MMMMM

Title: Black Bean Tart With Cornmeal Crust
Categories: Main dish, Pies, Vegetarian
Yield: 6 servings

———————————–CRUST———————————–
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water

———————————-FILLING———————————-
1/2 lb Soft tofu, drained
1/2 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
2 c Black beans, cooked
2 tb Onion, minced
6 ea Garlic cloves, roasted
1/2 c Corn kernels, cooked, for
— garnish, optional

CRUST: In a large bowl, combine cornmeal, flour salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel refrigerate for 1 hour.

FILLING: Mash tofu stir in cumin, salt, pepper cayenne. Mix in
the beans, being careful not to break them, onion. Set aside.

Preheat oven to 400F. Place dough in a 9″ pie plate press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil weight it down. Bake 20
minutes, remove weights foil bake until the crust is dried out,
about 5 minutes.

Spread roasted garlic over the crust spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.

“Vegetarian Times” August, 1994

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Title: GIARDINIERA (PRETTY PICKLE)
Categories: Pickles
Yield: 1 servings

1 kg Small carrots (2cm diam)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions, peeled
1 c Salt
4 l Cold water
2 l White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Dried chillies
500 g Sugar

1. Peel carrots, cut in half lengthwise then into 4cm
(1.5 inch) long pieces. Cut celery into similar sized
pieces. Remove seeds from Capsicums and cut into 2cm
(3/4 inch) strips, 4cm long. Break the cauliflower
into 4cm flowerets. Dissolve the salt in cold water.
Dissolve the salt in cold water. Cover the vegetables
with this brine and leave overnight. A clean (new)
plastic bucket is a suitable container. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again.

2. Select jars with glass or enamelled lids. Wash and
rinse well, then dry in a warm oven, 100 deg C.

3. In a large enamel or stainless steel pan combine
vinegar, mustard seed, celery seed, chillies and
sugar. Boil for 3 minutes and then add the carrots and
onions and boil for 5 minutes. Fill the warmed jars
with hot vegetables and top up with vinegar to within
1cm (half inch) of rim. Close lids firmly.

Makes approx 3 litres.

—–

BESAN KOFTA CURRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KOFTAS—–
250 g Besan (chickpea flour)
1/2 ts Cumin seeds
1 1/2 tb Melted ghee (or oil)
1 t Crushed pomegranate seeds
2 lg Onions
Alubhukharas or dry plums
—–CURRY—–
1 lg Onion
4 Garlic cloves
2 tb Ghee (or oil)
2 lg Tomatoes — blanched diced
1 t Garam masala
1 Handful of coriander leaves
1/2 ts Turmeric
Salt — to taste
Chili powder — to taste

Koftas: Mix together besan, salt, chili powder, ghee (or oil),
pomegranate and cumin seeds. Grind onions to a very fine paste and
add to besan mixture. Knead dough; it will be very stiff. Roll dough
into balls the size of small lemons, encasing a whole alubhukhara
inside each portion. Deep fry koftas until golden brown; drain and
set aside.
Prepare curry sauce: Grind onion and garlic to a paste. Heat ghee
and fry onion and garlic paste until golden brown. Add spices, and
cook for another minute, then add tomatoes and cook until ghee (or
oil) begins to rise to the surface. Add 1 cup water, then cook until
mixture is almost dry. Using a wooden spoon, mash mixture to a
paste. Add 2 more cups of water, bring to a boil. Add koftas to
sauce and simmer over low heat another 5 minutes or so. Garnish with
chopped coriander leaves and serve.

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Grilled Chicken Dijon Salad

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Low Fat
Salads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
2 teaspoons Dried tarragon leaves — crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 Whole chicken breasts — skinned, boned, and
fat removed
1/2 pound Fresh mushrooms — halved
2 cups Broccoli flowerettes
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese — H.C., cubed
1/2 cup Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water.=
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing=
mixture over chicken. Marinate mushrooms and broccoli in remaining=
dressing. Drain chicken, reserving marinade. Grill chicken over medium=
coals, 4 minutes on each side or to desired doneness, brushing with=
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms,=
broccoli and marinade *** (see my note) with torn greens and cheese in=
serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion rings.=
8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg=
cholesterol, 343 mg sodium.

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The “Best Ever” Pizza Sauce

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Qt. prince pizza sauce
12 Oz. can tomato paste
Dash of burgundy wine
1 Tsp. salt
1 Tsp. oregano
1/2 Tsp. basil

Saute 1 medium chopped onion and 1 clove garlic, minced in 2
tablespoons oil until limp. Add: Simmer slowly, stir occasionally
for 1 hour. Makes enough for 2 large pizzas

– – – – – – – – – – – – – – – – – -=20

BRAISED LETTUCES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 Head escarole
2 Belgian endives
1 Boston lettuce
2 tb Minced garlic
1 t Ground coriander
1/2 ts Thyme
1/2 ts Rosemary
1 c Water
2 tb White wine vinegar
1/4 c Whipping cream

PREHEAT OVEN TO 350F. TRIM and discard the outer leaves from the escarole,
leaving the lighter green center. Cut in half from root to tip. Trim and
discard any discolored outer leaves of endive and Boston lettuce and cut
them in half from root to tip. Heat the olive oil in a large skillet over
medium heat and add the lettuces. Cook until golden on both sides. If
lettuces don’t fit in the skillet, perform this operation in batches. Add
garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven
and cook 15 minutes. Transfer the skillet to the stove top and remove the
lettuces. Let cool on a plate. Press the lettuces and add any braising
liquid to the skillet. Add the cream and cook until the liquid becomes
saucelike. Pour into a bowl and let cool. To serve, cut halves of Boston
lettuce and escarole in half. Arrange all lettuces on a platter and pour
the sauce over the top.

– – – – – – – – – – – – – – – – – –

1 tbsp. salad or olive oil
1 tsp. ground cumin
1 med. onion, chopped
1 clove garlic, minced (or equivalent
of garlic powder)
2 whole lg. chicken breasts, skinned,
boned cut into bite-sized chunks
1 (15 to 19 oz.) can cannellini
(white kidney) beans, drained
rinsed
1 (12 oz.) can white corn, drained
rinsed (or 1 can Great Northern
beans, drained rinsed)
2 (4 oz.) cans chopped green chilies
1 (14 1/2 oz.) can chicken broth plus
enough water to make 2 c.

Cook onion, garlic and cumin in oil until onion is tender.
Combine onion mixture, chicken, beans, corn, chilies and broth in 2
1/2 quart casserole. Cover and bake in 350 degree oven for 50 to 60
minutes or microwave on high 20 minutes, stirring once after 10
minutes. Serve with shredded cheese and hot pepper sauce to taste.

Date: Fri, 17 Mar 95 06:12:47 CST
From: wallis@aps.anl.gov (David Wallis)

Here’s a recipe for black eyed peas that’s really yummy 🙂 It’s fast
and simple enought to throw together in a few minutes. I use canned
peas, because it’s quicker. It would work well with dried peas as
well. I served it last night with cornbread and spinach. As a side
dish, this recipe will serve 2 – 4 people.

Southwestern Style Black Eyed Peas

1 can black-eyed peas
1 carrot, diced
1/2 onion, diced
1/4 green pepper, diced
1 stalk celery, diced
3 cloves garlic, minced or pressed
1/2 t salt, or to taste
1/4 t pepper, or to taste
1/4 t tobasco or other hot sauce, or to taste

Mix all ingredients together in a saucepan, and bring to boil. Simmer
for at least 10 minutes, but 20 – 25 is better.