CLASSIC MINESTRONE SOUP CON PESTO ALLA GENOVE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
2 Onions, diced
2 Carrots, chopped
2 Leeks, whites only chopped
2 Stalks celery, chopped
2 Potatoes, diced
1 c Dry beans
– soaked and cooked
– but still hard
1 Large eggplant
– skinned and diced
2 c Hot chicken broth
4 c Boiling water
Salt and pepper
2 Tomatoes, diced
1 1/2 c Cabbage, diced
1 1/2 c Spinach, diced
1 1/2 c Zucchini, diced
3/4 c Pasta, raw
3 tb Pesto, heaping
—–PESTO—–
1 1/2 c Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese
3 tb Pine nuts or walnuts
1/2 c Olive oil

In olive oil saute till soft onions, leeks, carrots,
celery, and potatoes. Add dry beans, eggplant and cook
down. Add chicken broth, water, salt, pepper,
tomatoes and cook for about 1 hour covered. Add
cabbage, spinach, zucchini. Add pasta. If too thick
add more chicken broth. When done add pesto sauce.

Courtesy of Ciao Italia cookbook.
Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
On 19 DEC 1995 182142 -0700

– – – – – – – – – – – – – – – – – –

Brain-Free Dinner (for those nights when I bring home no brain… 🙂

1 bag frozen onion chunkies
1 bag frozen bell pepper strips (or chunkies, I can get either)
2 cans small red beans
2 cans black beans
1/2 Tbsp. cumin
1/2 teaspoon ground chipotle peppers (optional)
1/4 teaspoon cayenne (less if you’re not into fire…)

OPen the bag of onion into a non-stick pot. Heat until translucOPen the bag of
onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all tAdd the pepper
s
trips, heat until thawed. Drain and rinse all the
beans, add them in. Add about a cup of water, just so there are
some juices. Heat until hot. Once hot, add the cumin, chipotle and
cayenne (adjust the seasonings for your own tastebuds). Serve
over brown rice.

Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it’s 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what’s for
lunch today? 🙂

Oh, I should probably mention that the bean cans are 15oz. cans. Dunno
how big the onion and pepper bags were…

Title: CANDIED YAMS
Categories: Side dishes, Vegetables, Holiday
Yield: 6 servings

1 cn Yams OR
1/4 c butter
4 Fresh yams
1/2 bag
-miniature marshmallows
-(opt.)
1/2 c Orange juice OR
1 -orange,
-sliced
1/4 c Brown sugar

Drain yams and discard liquid. Arrange in baking dish. Pour orange
juice over yams. Sprinkle liberally with brown sugar. Dot with
butter. Sprinkle with marshmallows, if desired. Place orange slices
on top.

Bake for 30 minutes at 350 degrees or in any oven temperature (i.e.,
right along with the turkey) until marshmallows melt and liquid is
bubbly.

Serves 6.

MMMMM

Chick Peas with Garlic and Green Chilies

Recipe By : Madhur Jaffrey’s Eastern Vegetarian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Entree Freezable
Stovetop Quick
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cloves garlic — chopped
1/2 tsp cumin seed
6 tbsps vegetable stock
2 tbsps tomato paste — mix with 1/4c water
30 ozs garbanzo beans, canned — drained and rinsed
2 whole potato — peeled and diced
1 c water
1 tsp salt
4 green chiles — chopped
1 tsp cumin powder
1/2 tsp lemon juice
1/8 tsp cayenne pepper (opt)

Sautee cumin seeds and garlic in stock or sherry for a few minutes, then add
idluted tomato paste and cook one minute longer. Add garbanzos, water, potato,
salt, chilies, ground cumin, lemon juice and (optional) cayenne pepper. Simmer
20 minutes. Serve with bread or tortillas.

– – – – – – – – – – – – – – – – – –

Per serving: 333 Calories; 3g Fat (8% calories from fat); 13g Protein; 65g
Carbohydrate; 0mg Cholesterol; 1338mg Sodium

NOTES : May increase chilies to 4, or use 4 oz. can of chilies.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 272

Spaghetti Sauce of Three Meats I.E.S.JJGF65A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pasta Sauces
Beef Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 pound Beef — cut up
1 Juice of 1/2 lemon
3 Bay leaves
4 Garlic cloves — crushed
1 pound Chicken — cut up
1 1/2 pound Italian meatballs
1 tablespoon Basil
16 ounce Tomato paste
1 pound Pork — cut up
1 pound Spaghetti
1 cup Parsley — chopped
1 28 ounce Can Italian tomatoes
1 Onion

1. Brown the meat pieces in hot fat with the sliced onion and garlic. 2.
Add the strained tomatoes and paste. Stir in the seasoning and simmer f 1 1/2
to 2 hours. 3. Add the lemon juice to taste.
4. Cook the spaghetti.
5. Heat the meat balls.
6. Slice the meat, which you have removed from the sauce and then combine
sauce, meat and meat balls. Serve. 7. This recipe freezes well.

– – – – – – – – – – – – – – – – – –

Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts [I use
-unsalted Planter’s]

Here’s one that’s very simple and good. This sauce is used in
Buddhist vegetarian dishes.

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; March 27 1991.

MMMMM

NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
KOFTA:
2 lg Russet potatoes, boiled,
-peeled, mashed
1/2 c Green peas, fresh or frozen
1/4 c Shredded Cheddar cheese
1 Fresh hot green chile,
-chopped
1/2 ts Ground coriander
1 t Cumin seeds
1 1/2 ts Salt
1/4 c Chopped cashew nuts
1 tb Raisins
3/4 c Chick-pea flour or corn
-flour (see note)
1 c Water
Mild vegetable oil for deep
-frying
SPICY CREAM SAUCE:
8 Whole cashew nuts
2 Whole cloves
1 pn Nutmeg
1/2 Inch cinnamon stick
1 Garlic clove, peeled
2 tb Unsalted butter
1 lg Onion, grated
1 pn Turmeric
2 ts Paprika
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb Chopped fresh cilantro

Kofta, a classic dish of Moghul origin, is one of the most important
preparations of Indian vegetarian cuisine. Traditionally, koftas are
simmered in a delicate sauce and turned into a curried main dish. These
kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
dipping sauce.

The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,
cashews and raisins. Form mixture into 1-inch balls.

Make a batter with the flour and water. Season with pinch of salt, if
desired.

Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside.

(If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil and pour
over kebabs.)

The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little
water to make a fine paste. Set aside.

Heat butter in a large saucepan over medium-high heat. Add onion and saute
until wilted; stir in ground paste and cook 2 minutes.

Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
and water. Reduce heat and simmer about 15 minutes.

(May be prepared 2 days ahead, cooled, covered and refrigerated.)

Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.

Note: Chick-pea flour (also called besan) may be purchased at Indian
grocery stores.

PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

– – – – – – – – – – – – – – – – – –

Title: Basic Onion Soup
Categories: Soups/, Stews
Yield: 6 Servings

6 lg Onions
6 tb Olive oil
6 c Water or stock of choice
4 Bouillon cubes (if soup
-stock is not used)
6 sl Bread, toasted
Salt and pepper to taste
Grated Gruyere cheese

Cut the onion into thin slices. Pour the oil into t he soup pot and cook
the onions slowly until they turn brown. Stir continually. Add the water
and bouillon cubes. Bring the water to a boil and boil for 5 minutes, and
simmer for 10 more. Add the salt and pepper. Stir well. Pour the soup into
oven-proof soup bowls. Add a slice of toasted bread on top, cover the
entire top of the bowls with grated cheese, and carefully place the bowls
into a preheated oven (350) for 5 to 10 minutes. Serve the soup with the
cheese begins to bubble.

—–

Title: Acorn Squash Soup W/corned Beef Walnuts
Categories: Soups, Beef, Nuts
Yield: 12 servings

1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled,
-Seeded Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz Prepared Horseradish,
2 qt Corned Beef Broth
1 1/2 c Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled
-Toasted
4 tb Chives, Snipped

Cook the corned beef with water and seasonings until tender. Remove
from the broth. Trim Cube. De-fat the broth. Add the squash. Cook
until tender. Cool. Use a food processor to puree. Add the cream and
horseradish. Season to taste. Add the cubed corned beef. Sprinkle
with toasted walnuts and chives immediately before serving.

Chef Fritz Sonnenschmidt From: Joel Ehrlich

MMMMM

1 pound fresh green beans, 1″ pieces, steamed until tender cooled
1 15-16oz can garbanzos
1 15-16oz can kidney beans
1 large red onion, coarsley chopped
1/2 cup seasoned rice vinegar

Combine all ingredients in a sealed plastic container and shake well.
Let sit in fridge overnight, gets better with age, up to 10 days in the
fridge.