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Thursday, April 23, 2009
Thursday, January 29, 2009
Meatless Mission Chili Recipe
This is a nice recipe for 4 people.
INGREDIENTS:
2 tb Safflower oil
Clove garlic, minced
Green Bell Pepper, chopped
Stalk Celery, chopped
Sm Onion, chopped (1/4 cup)
Carrot, shredded
Med Zucchini, shredded
18 oz Can Tomatoes with juice
15 oz Can Kidney Beans,drained
8 oz Can Tomato sauce (1 cup)
1/4 c Water
1 1/2 ts Chili powder, or to taste
1/4 ts Hot pepper Sauce, to taste
1 ts Basil
1 ts Oregano
1/2 ts Black Pepper
DIRECTIONS:
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese,
or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil.
Saute garlic, green pepper, celery, onion, carrot, and zucchini until
crisp/tender, about 3 minutes.
As mixture cooks, stir in remaining
ingredients. Bring to a boil over high heat, then reduce heat to medium.
Cover and cook until heated through, about 5 minutes.
Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese.
VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut
into 1/2" cubes ~ add 1 cup cooked corn If reheating, add addt'l liquid,
such as water, tomato juice, or veg stock
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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For more great recipes, visit the following sites:
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recipewitch.blogspot.com
INGREDIENTS:
2 tb Safflower oil
Clove garlic, minced
Green Bell Pepper, chopped
Stalk Celery, chopped
Sm Onion, chopped (1/4 cup)
Carrot, shredded
Med Zucchini, shredded
18 oz Can Tomatoes with juice
15 oz Can Kidney Beans,drained
8 oz Can Tomato sauce (1 cup)
1/4 c Water
1 1/2 ts Chili powder, or to taste
1/4 ts Hot pepper Sauce, to taste
1 ts Basil
1 ts Oregano
1/2 ts Black Pepper
DIRECTIONS:
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese,
or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil.
Saute garlic, green pepper, celery, onion, carrot, and zucchini until
crisp/tender, about 3 minutes.
As mixture cooks, stir in remaining
ingredients. Bring to a boil over high heat, then reduce heat to medium.
Cover and cook until heated through, about 5 minutes.
Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese.
VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut
into 1/2" cubes ~ add 1 cup cooked corn If reheating, add addt'l liquid,
such as water, tomato juice, or veg stock
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Wednesday, January 28, 2009
Roman Spinach With Orzo Recipe
Yield: 2 Servings
INGREDIENTS:
10 oz Fresh spinach
1/4 c ~water
2 tb Fat-freee, low salt chicken
-stock
2 cl Garlic; crushed
2 tb Raisins
2 ts Olive oil
1/2 c Orzo
Salt and pepper to taste
DIRECTIONS:
Place a medium-size saucepan full of water on to boil for orzo. Place
spinach in a large saucepan, add water and cover. Cook on medium 5 minutes,
tossing once or twice. Remove and drain. Heat chicken stock in same pan and
add garlic and raisins. Stir for about 30 seconds. Return spinach to pan.
Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to
boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add
salt and pepper to taste.
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INGREDIENTS:
10 oz Fresh spinach
1/4 c ~water
2 tb Fat-freee, low salt chicken
-stock
2 cl Garlic; crushed
2 tb Raisins
2 ts Olive oil
1/2 c Orzo
Salt and pepper to taste
DIRECTIONS:
Place a medium-size saucepan full of water on to boil for orzo. Place
spinach in a large saucepan, add water and cover. Cook on medium 5 minutes,
tossing once or twice. Remove and drain. Heat chicken stock in same pan and
add garlic and raisins. Stir for about 30 seconds. Return spinach to pan.
Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to
boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add
salt and pepper to taste.
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Roman Army Bread Recipe www.recipewitch.com
Yield: 1 Servings
INGREDIENTS:
1 lb Doves Farm Spelt flour
1 ts Salt
3 tb Olive oil
15 g Fresh yeast
400 ml Warm water (35-40C)
1 ts Honey
DIRECTIONS:
Here is a recipe for bread using Spelt flour taken from a packet of this
flour sold by Doves Farm. I have not tried it yet. On the packet it says:
"Spelt grain (Triticum Spelta) is an ancient precursor of modern wheat
varieties. It was once widely grown from Europe to Asia until it fell from
popularity". I would be interested to know more about Spelt if anyone has
some information.
1. Place the flour in large mixing bowl.
2. Blend the yeast and honey into half the water and roughly mix into the
flour
3. Dissolve the salt in the remaining warm water and add to the flour. Also
add the oil.
4. Mix the soft dough vigorously for four minutes using a wooden spoon.
5. Grease a large baking tray and dust with flour. Turn out the dough in
one piece onto the baking tray and dust with flour.
6. Leave to rise in a warm place for 20-30 minutes until the dough has
risen to about twice its size.
7. Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked
loaf will sound hollow underneath.
8. Cool loaf on a wire rack.
For more great recipes, visit the following sites:
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INGREDIENTS:
1 lb Doves Farm Spelt flour
1 ts Salt
3 tb Olive oil
15 g Fresh yeast
400 ml Warm water (35-40C)
1 ts Honey
DIRECTIONS:
Here is a recipe for bread using Spelt flour taken from a packet of this
flour sold by Doves Farm. I have not tried it yet. On the packet it says:
"Spelt grain (Triticum Spelta) is an ancient precursor of modern wheat
varieties. It was once widely grown from Europe to Asia until it fell from
popularity". I would be interested to know more about Spelt if anyone has
some information.
1. Place the flour in large mixing bowl.
2. Blend the yeast and honey into half the water and roughly mix into the
flour
3. Dissolve the salt in the remaining warm water and add to the flour. Also
add the oil.
4. Mix the soft dough vigorously for four minutes using a wooden spoon.
5. Grease a large baking tray and dust with flour. Turn out the dough in
one piece onto the baking tray and dust with flour.
6. Leave to rise in a warm place for 20-30 minutes until the dough has
risen to about twice its size.
7. Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked
loaf will sound hollow underneath.
8. Cool loaf on a wire rack.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Sukiyaki Recipe
Categories: Meats, Usenet
Yield: 4 servings
4 tablespoon of Oil
2 Tomatoes, peeled,
4 cup of Celery or water
-sliced thinly
-chestnuts, sliced thinly 1/2 cup of Soy sauce
2 Onions (mild),
4 cup of Spinach leaves
-sliced thinly
-(fresh), whole
3 cup of Mushrooms, sliced thinly 1 lb Sirloin steak,
1 cup of Bamboo shoots, diced
-sliced very thinly
1 cup of Beef broth
Heat oil in skillet. Add all vegetables except spinach. Cook a few
minutes, stirring occasionally. Pour broth and soy over vegetables. Stir.
Add spinach and beef. Simmer 5 minutes. Serve hot over rice.
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Yield: 4 servings
4 tablespoon of Oil
2 Tomatoes, peeled,
4 cup of Celery or water
-sliced thinly
-chestnuts, sliced thinly 1/2 cup of Soy sauce
2 Onions (mild),
4 cup of Spinach leaves
-sliced thinly
-(fresh), whole
3 cup of Mushrooms, sliced thinly 1 lb Sirloin steak,
1 cup of Bamboo shoots, diced
-sliced very thinly
1 cup of Beef broth
Heat oil in skillet. Add all vegetables except spinach. Cook a few
minutes, stirring occasionally. Pour broth and soy over vegetables. Stir.
Add spinach and beef. Simmer 5 minutes. Serve hot over rice.
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