Archive for March, 2013

Rainy Day Soup

Recipe

1 Mar

Title: Rainy Day Soup
Categories: Soups
Yield: 8 servings

4 TB olive oil
2 lg onions — sliced
2 md carrots — sliced
6 cloves garlic — minced
2 md zucchini — sliced
3 c chicken stock
28 oz tomatoes, canned — with
: juice
1/4 ts red pepper flakes
1/2 cn fettucine — uncooked
1 ts thyme
1 ts basil
1/2 ts salt

In dutch oven, heat olive oil and saute onions and
garlic. Add carrots and zucchini and cook covered
8-10 minutes on low. Add stock, tomatoes, pepper
flakes and simmer 1/2 hour. Stir in seasonings and
pasta, return to a low boil and cook 10-12 minutes,
until pasta is done.

Recipe By : Nathalie Dupree

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Filed under: Beef, Low Cal, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dishes, Tex Mex

Shanghai Spring Rolls

Recipe

1 Mar

Title: SHANGHAI SPRING ROLLS
Categories: Vegetarian, Side dish, Ethnic
Yield: 8 servings

1/4 md Head cabbage; thinly sliced
2 Ribs celery; thinly sliced
1/4 c Fresh cilantro; minced
1/2 c Seitan; finely chopped
1 ts Salt
1/4 ts White pepper
1/2 ts Sesame oil
8 Spring roll skins
Soybean oil for frying

Combine cabbage, celery, cilantro and seitan in a
medium-size mixing bowl. set aside.

Sprinkle each spring roll with salt, pepper and a few
drops of sesame oil. Divide vegetable mixture into 8
equal portions and spoon a portion 2″ from one corner
of each spring rollskin. Fold corner over mixture,
then fold in side corders (similar to the 3 sealed
sides of an envelope). Roll towards top to wrap.

Heat 4″ of fryig oil to 350 deg in a deep saucepan or
wok. Carefully submerge spring rolls into oil and deep
fry until golden, about 5 minutes. (They will float
and should be turned once.) Remove and drain on
absorbent paper. Serve hot.

Per spring roll: 176 cal; 9 g prot; 323 mg sod; 11 g
carb; 11 g fat; 0 mg chol; 17 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Filed under: Desserts

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Archive for March, 2013

Rainy Day Soup

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