Chhole (chickpeas) with sundried tomatoes: yum!

Last night I wanted to make Indian chickpea stuff (chhole) but I didn’t have
any real tomatoes. But I did have a package of sun dried tomatoes, so I
used them instead, and got a thick, rich sauce that compensated well for the
lack of the 6 T. of oil that I would have used last time I made this stuff
(yuck, can’t believe I ate that!). This looks kind of complicated, because
I am not good at making recipes appear simple, but it really takes only about
1/2 hr starting from cooked chickpeas.

2 c. dried chickpeas, soaked and cooked until tender.

5 medium onions, minced or (if you want to save time) pureed.

reserve about 1/4 c. onion, then saute (or reduce) onion in a wok or deep
frying pan.

Add: 3 oz. sun dried tomatoes plus several dried red chilies, rehydrated
and pureed. Cook for about 5 min. You should have a thick, somewhat dry
paste.

Add:

2 T. cumin (or more if you like)
2 T. ground coriander seed

stir for a minute or so and then add

1 c. chickpea water,
1/2 t. turmeric
2 t. (or more) garam masala
enough cayenne pepper to make you happy with the hotness
salt to taste

stir and add chickpeas. Simmer until the sauce reduces to a dry stuff that
clings to the chickpeas.

Coat with a mixture of:

reserved chopped onion
juice of 2 lemons
one or more fresh green chilies, minced
grated fresh ginger (start with a 1″ piece)
2 t. salt if desired

serve over rice or bulgur

Title: Denise’s Diet Soup
Categories: Soups/stews, Vegetables, Formatted
Yield: 8 servings

1 ea Garlic cloves; minced
1 ea Onions; chopped
1 ea Leek; sliced, white only
1 ea Pepper, red; chopped
1 ea Zucchini; sliced
8 oz Mushrooms; sliced
1 pk Spinach, chopped, frozen
1 cn Tomatoes, stewed (14oz)
16 oz Chicken bouillion
12 oz V-8 juice
1 tb Chili powder
1 ts Paprika
5 1/2 ts Oregano
2 ea Bay leaves
Pepper, cayenne; to taste
4 oz Cheese, blue; crumbled

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in
microwave until soft, add to vegetables. Add remaining ingredients except
blue cheese, bring to a boil, then reduce heat and simmer about 20 minutes.
Add about 1 tb of crumbled blue cheese to each serving. Choice of
vegetables can vary, depending on availability and personal preferences.

—–

Title: Herbed White-Bean Dip
Categories: Dips, Appetizers, Vegetarian, Vegan, Low-fat
Yield: 11 servings

15 oz Cannellini
— (white kidney beans)
— rinsed, drained
1 tb Fresh lemon juice
1 lg Garlic clove; chopped
1 ts Olive oil
1/2 ts Ground cumin
1/4 ts Dried oregano
Cayenne pepper
Additional dried oregano

Puree first 6 ingredients in processor until smooth. Season with salt and
pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead.
Cover and chill. Let stand 30 minutes at room temperature before
serving.) Sprinkle with cayenne pepper and additional oregano.

Makes about 1-1/3 cups.

Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

—–

FRESH CHILLI CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Fresh red or green chillies
1/2 c Chopped fresh mint
1 tb Lime or lemon juice
1 t Chopped fresh ginger
Salt

Wash and dry the chillies. Cut off the stalks and
chop. Mix all the ingredients together about 15
minutes before serving.

Warning this one is for fire eaters only!!!

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Categories: Ice cream, Chocolate
Yield: 24 servings

-Eileen Shaughnessy-XSPC52B
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip
Cookie Dough (large size)
Or use homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
as directed by your ice cream machine’s instructions. Once ice cream
has been through the entire ice cream machine process and is now a
chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in
small clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout the ice
cream. Put the ice cream in the freezer for several hours until
hardened. Origin: We pretty much took our vanilla ice cream recipe
and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it’s cheaper and better to use homemade.
Our Mrs. Field’s Chocolate Chip Cookie Dough recipe makes this
especially yummy! —–

MMMMM

Title: BAKED RICE BROCCOLI
Categories: Vegetables, Rice, Casseroles
Yield: 6 servings

2 c Rice; cooked
1/2 c Butter
1/2 c Onion; chopped
1/2 c Celery; chopped
1 cn Cream of mushroom soup
2 pk Frozen chopped broccoli; tha
Not cook
1 cn Water chestnuts; drain; chop
1 c Velvetta cheese; cubed

Melt butter in saucepan. Saute onion and celery in butter. Mix in a
big bow cooked rice, onions, celery, broccoli, soup, water chestnuts
and cheese. Mix all togethera nd put in a 9×13″ casserole dish. Cover
with foil and bake for 25-30 minutes at 350~.

SOURCE: Angels Friends Favorite Recipes : Angels of Easter
Seals, Youngstown, Ohio.

MMMMM

SPANAKOPITTA ME AVGA (SPINACH PIE W/EGGS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Spinach
1 ea Onion, med., chopped
1/2 c Scallions, chopped
1 c Butter
1/2 c Dill, chopped
1/2 c Parsley, chopped
Salt pepper to taste
1/2 c Evaporated milk
5 ea Egg
3/4 lb Phyllo pastry
Melted butter as needed
1/2 lb Feta cheese, crumbled

Wash spinach in plenty of water and cut in sm.
pcs.; place in bowl. Salt lightly; stir to spread salt
evenly. Take spinach, a handful at a time, and
squeeze out the excess water; place it in another
bowl. Saute the onion in half the butter until it is
a light, golden color; add the scallions and cook
untill they wilt. Add spinach; stir until all vegs.
take on a light color. Stir in the dill, parsley,
salt and pepper; cover the pot and cook until all the
water thrown off by the spinach is absorbed. Remove
from the heat; turn into a bowl, and immediately add
the milk (to cool the spinach). Beat the eggs in
another bowl and add the cheese to them; add to the
cooled spinach; mix well.

Line a pan with 8 sheets of phyllo dough, brushing
each sheet with the melted butter before topping it
with the next sheet. Do not trim the overhanging
sections. Pour in the spinach mixture, spreading it
evenly over the phyllo. Fold the part of the phyllo
that extends out of the pan back over the filling.
Lay the remaining phyllo on top, again brushing each
sheet with melted butter before adding the next. Now
trim the overlap. Brush additional melted butter on
top of the pie and score it into square or
diamond-shaped serving pcs. Bake for 30 to 45 min. in
a preheated 300 F. oven; let it stand for 30 min.
before serving.

NOTE: This can also be made without precooking the
spinach. In that case, squeeze the spinach free of as
much water as possible, mix it with the seasonings,
and proceed as above, baking it for 1 hr.

– – – – – – – – – – – – – – – – – –

Orzo With Vegetables

Recipe By : Lucinda Rasmussen
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta
Side Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Orzo — uncooked
1 C Vegetable Broth
1 Sm Zucchini — quartered length-
— wise, thin sliced
1 Carrot — peel, dice
1 Lg Onion — diced
1 C Eggplant — peel dice

Cook orzo according to package directions. Bring vegetable broth to a
boil
in a medium saucepan, add vegetables and saute until done to your liking
(5-10 mins). Drain orzo and add to vegetables. Keep cooking until it is
at the temperature you like. Top with some lo/non fat cheese if you like.
Lucinda

– – – – – – – – – – – – – – – – – –

NOTES : Cal 276.2
Fat 2g
Carbs 54.5g
Dietary Fiber 4.1g
Protein 9.9g
Sodium 562mg
CFF 6.7%

Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup extra virgin olive oil
6 cloves garlic — thinly sliced
18 sundried tomato halves — thinly sliced
1/4 cup dry white wine
1 pound fresh Tagliatelle — preferably homemade
2 bunches rucola, stemmed, washed spun dry — to yield 4C

In a 12-inch saute pan, heat olive oil over medium heat. Add garlic and cook
until light golden brown. Add sundried tomato pieces and wine and remove
from heat. Drop tagliatelle into boiling water and cook until tender (about
1 minute). Drain pasta in colander and pour into pan with sundried tomatoes.
Return to heat and toss in the rucola, stir gently for about 30 seconds
until rucola is slightly wilted and serve immediately.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: Many Mushrooms Soup
Categories: Soups/stews, Vegetables
Yield: 4 servings

1 x -Dorothy Cross TMPJ72B 1 x -brown or common –
your choi
3 tb Butter 3 c Chicken broth
3 tb Oil 1/4 c White port
1 ea Clove garlic; minced 2 tb Tomato paste
1 ea Onion; chopped 1/2 c Parsley, minced
1 lb Mixed mushrooms; (oyster, 1 x Pepper, to taste
1 x -morels, porcini, enoki,

Melt butter and oil in large saucepan. Saute garlic and onion slowly over
low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat
for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add
parsley and freshly ground pepper. Serve.
Source: “Vineyard Seasons” by Susan Branch Reformatted by: CYGNUS, HCPM52C

—–