Archive for April, 2017

Basil Beans

Recipe

1 Apr

Date: Fri, 28 Oct 94 17:09:09 PDT
From: reggie@netcom.com (Reggie Dwork)

Basil Buttered Beans

Recipe By : , June/July 1994, pg16
Serving Size : 2 Preparation Time :0:00
Categories : Beans Vegetables
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Green Beans — fresh, cut into 2″
— pieces
2 Tbsp Chopped Onion
2 Tbsp Chopped Celery
1/4 C Water
1 Tsp Butter Buds® — or butter, melted
1 1/2 Tsp Fresh Basil — minced, or 1/2 t dry
1/4 Tsp Salt
1/8 tsp Pepper

REVISED: the original recipe called for 2 T butter or margarine melted

In a saucepan, combine beans, onion, celery and water. Cover and cook for
5 min or until beans are tender. Drain. Add the butter, basil, salt and
pepper; stir to coat. Serve immediately.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 42.6
Fat 0.2 g
Carbs 9.1 g
Dietary Fiber 4.1 g
Protein 2.2 g
Sodium 323 mg
CFF 3.5%

Filed under: Cookies

Chilled Spinach Yogurt Soup

Recipe

1 Apr

Title: Chilled Spinach Yogurt Soup
Categories: Home Cookin,
Yield: 4

2 tb vegetable oil
1 onion
1 potato
1 ts salt
black pepper
1 ½ to 2 cups vegetable stock
OR water
10 oz spinach
2 c low fat milk
2 to 3 teaspoons fresh dill
(chopped)
OR 1 teaspoon dried dill
nutmeg

PREPARE VEGETABLES: Wash and stem the spinach. Peel and chop
onion – 1½ cups. Peel and chop potato. Chop dill, if it is fresh.
Heat oil. Saute the onions on low heat for about 10 minutes.
Add potatoes, salt, dash of pepper, and stock (or water). Bring
to a boil, reduce heat, cover, and simmer about 10 to 15 minutes,
until potatoes are tender.
Add the spinach. When the spinach is wilted but still bright
green (2 to 3 minutes), remove the pan from the heat. Stir in
the milk and dill. Blend in a food processor or blender, in
batches, until the mixture is very smooth. Whisk in the yogurt.
Chill about four hours. The soup will thicken as it chills. If
it is too thick, whisk in some milk, stock, or water. Taste and
adjust the seasoning, if necessary.
Serve garnished with a grating of nutmeg.

MMMMM

Filed under: Main Dish Soups Vegetables

Japanese Noodle Soup

Recipe

1 Apr

JAPANESE NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb EDEN Hot Pepper Sesame Oil
2 Cloves garlic — pressed
1 md Onion — cut in half moons
2 Carrots
— chopped in half moons
1 Celery stalk — chopped
1 pk EDEN Shiitake Mushrooms
– soaked in 1 cup water
– for 20 minutes
7 c Water
1/2 pk EDEN Bifun Rice Pasta
-OR- Mung Bean Pasta
2 tb Grated fresh ginger
1 c Pea pods — cut off ends
1 bn Mustard greens or kale
-OR- collards or chard
– chopped
1 sm Red pepper — chopped
1/4 c EDEN Organic Shoyu
-OR- Tamari
–(amount may be doubled)
2 tb EDEN Brown Rice Vinegar
2 tb EDEN Mirin
1 t Cayenne (optional)
1/2 c Roasted cashews, chopped

Heat oil, saute onions, carrots, celery. Slice
shiitake mushrooms, discarding stems. Add shiitakes,
soaking liquid and water to sauteed vegetables. Bring
to a boil, simmer 15 minutes. Add pasta, cook
according to package directions. Add ginger, pea pods,
red pepper, greens, shoyu, vinegar and mirin. Turn
heat down and allow vegetables to cook for 5
cashews.Vegetables should be bright and minutes. Serve
garnished with chopped crunchy. The soup is best
served immediately.

Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings

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Filed under: Chocolate, Desserts, Healthwise, Recipes From Mysteries

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Archive for April, 2017

Basil Beans

Chilled Spinach Yogurt Soup

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