Text 21981, 77 rader
Skriven 2007-10-29 23:54:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Rice 329
====================
 -=> On 10-29-07  16:13,  Carol Shenkenberger <=-
 -=> spoke to Daniel Prather about Rice 329 <=-

 DP> My wife and I do similar things.  Until about a year ago, neither of
 DP> us had ever had a pomegranate.  We'd also never had starfruit, pluots,
 DP> or... heck, tons of other types of produce.  We also hadn't done too

 CS> Whats a 'pluot'?  Starfruit make wonderful soup garnishes BTW.  Very

   Pluot, aka dinasour egg, is a hybrid of plum and apricot.  Take a
   look at http://en.wikipedia.org/wiki/Pluot for a picture.

 > Got something new today.  Fenugreek.  I'll have to look up ideas but it
 > smells lovely!  Greenly nutty if that makes sense?  I also got some Zatar
 > which I think is a blend and it seems to be a good component for a dry rub.

  Both fenugreek leaves (also called Methi) and fenugreek seeds are good
  spices, often used in Indian dishes.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Miso Soup
 Categories: Low fat, Soup, Posted
      Yield: 4 Servings
 
      4 c  Water
      1    Inch piece of kombu, rinsed
           Handful of hijiki, wakame,
           Arame - your choice
      1    Tub of White Wave lowfat
           Tofu
      1    Onion coarsely chopped
      2    Carrots sliced
    1/4 c  Miso paste (I like the brown
           Best)
 
  Anyway, here's my non-traditional recipe for miso soup.
  
  Rinse the kombu (kelp; you can get it in health food stores
  in the Macrobiotic section or in an Asian market) and put it
  in the water in a large pot.  Add the seaweed(s) of your choice.
  I always add wakame; hijiki tastes too strong for some people,
  but I love that too.  Bring to a boil.
  
  While you're boiling the water, you can water, saute the
  onion, or just throw it into the water when it's almost
  at a boil.  Turn the heat way down and add the carrots and
  the tofu.
  
  Put the miso into a bowl.  Pour some of the water from the
  pot over it (you kill some of the miso's good stuff if
  you boil it, so you shouldn't put it into the boiling water).
  Stir the miso thoroughly into the water and then add this
  back to the pot.  Miso is really high in sodium, so you can
  adjust how much you add to taste.  My macrobiotic cookbook
  says 1 tsp. per cup of water, but that tastes _really_ light
  to me.
  
  Remove the kombu piece (it's the tough one) and serve.  I put
  brown rice in mine, since I don't like to eat brown rice plain.
  
  This soup has all kinds of items that the macrobiotic people
  say will cure you of cancer (thinking of an older digest
  question).  Both miso and the seaweed are supposed to be excellent
  for your health according to Michio Kushi, et al.  YMMV.
  Date:    Sat, 04 Feb 95 15:27:03 PST
  From:    Heather Brown <heather@EECS.Berkeley.EDU>
 
MMMMM


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