Text 33314, 95 rader
Skriven 2010-01-08 22:41:00 av JIM WELLER (1:123/140)
Ärende: Moosewood 14
====================
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Fat Tuesday's Skinny Red Beans
 Categories: Beans, Main dish, Vegetarian, Chilies, Condiments
      Yield: 6 Servings
 
      2 c  Onion; chopped
      1 tb Minced garlic
      2 ts Olive oil
      1 c  Chopped carrots
      1 c  Chopped celery
      1 c  Bell peppers; chopped,
           -assorted
      1 ts Dried oregano
    1/4 ts Dried thyme
      1 ts Dried basil
      1 ts Dried marjoram
      1 pn Cayenne; or to taste
      3 c  Canned tomatoes; (28 oz can-
           -cut up)
  1 1/2 c  Canned kidney beans; (15oz
           -can - drained)
      1 tb Dijon mustard
      1 tb Brown sugar
      1 c  Okra; frozen, sliced
           -(optional)
           Salt and pepper
           Fresh parsley or
           Minced scallions; chopped
 
  Combine the onions, garlic, and olive oil in a soup pot. Cover and
  saute on medium heat for about 8 minutes, stirring occasionally,
  until the onions are softened. Add the carrots, celery, bell
  peppers, oregano, thyme, basil, marjoram, and cayenne . Cover and
  cook for another 5 to 10 minutes, stirring to prevent sticking.
  When the vegetables are just tender, stir in the tomatoes, kidney
  beans, mustard, brown sugar and okra, if desired. Simmer gently
  for 5 to 10 minutes. Add salt and pepper to taste and serve topped
  with parsley or scallions.
  
  Notes:
  
  1. Serve these beans on rice (maybe topped with salsa) or in bowls
  as a stew.
  
  2. The flavors blend better if you simmer longer at the end.
  
  3. Try it hotter if you wish - I added 1/4 teaspoon cayenne
  (instead of a pinch) and a pinch of crushed red pepper.
  
  Recipe by: Moosewood Restaurant Low-Fat Favorites
  
  Posted to Digest eat-lf by "William S. Grant, II"

 
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---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Favorite Philippine Breakfast
 Categories: Vegetarian, Breakfast, Eggs, Rice
      Yield: 2 Servings
 
      1 tb Vegetable oil
      1    Garlic clove, minced
      2 c  Rice, cooked
      2    Eggs
           Salt, to taste
 
  Heat the oil in wok or fry pan. Saute garlic until barely golden.
  Remove garlic and set aside. Stir fry rice until hot and well
  coated with oil. Reduce the heat to low while you fry some
  sunny-side up eggs in another pan. Add garlic pieces. Serve in
  bowls with eggs on top. Sprinkle on salt.
  
  NOTES : I make this for my husband  using egg substitute and
  instead of salt I add soy sauce. Some hot chili peppers spices it
  up nicely too. It does make a nice breakfast or lunch served with
  some turkey bacon or sausage.

  Recipe by: Sundays at Moosewood Restaurant and Candice Valencia
  
  Posted to TNT - Prodigy's Recipe Exchange by Angie C Valencia
 
-----

Cheers

YK Jim


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