Text 24590, 105 rader
Skriven 2007-12-26 17:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: corqs 601
=================
 -> Gallo was clever to hide its name when its employment practices
 -> came out. I don't tend to drink Turning Leaf or Rancho Zabaco, but
 -> the stable contains Louis Martini and Mirassou, which have produced
 -> decent wines, as well as Ecco Domani (ok).
 HN> I do try to keep up with which names they are using and 
 HN> avoid them.

Went to the site -

Anapamu
Bella Sera
Black Swan
Bridlewood
Burlwood
Carlo Rossi
Copperidge
Da Vinci
Ecco Domani
Frei Brothers
Gallo Family Vineyards
Indigo Hills
Liberty Creek
Livingston Celalrs
Louis Martini
Marcelina
Mirassou
MacMurray Ranch
McWilliams Hanwood Estate
Napa Valley Vineyards
Peter Vella
Rancho Zabaco
Red Bicyclette
Redwood Creek
Turning Leaf
Whitehaven
Wild Vines
Wycliff

 HN> We went to the McDonald's 
 HN> last night for a "holiday" dinner.

I hope you gave them our best. The fedblm e-mail
doesn't seem to work any more.

 HN> Some time I'll tell you the story of my brother.

I shudder just thinking about it, brothers being what they are.

South African Vegetable Casserole
Categories: African, Main, Holiday (Kwanzaa), Side
Servings: 4

1 lg yellow onion
1 md clove garlic
3 md zucchini
3 md yellow squash
1/2 c sugar-free natural peanut butter
1 1/4 c plain nonfat yogurt (do not use Greek-style yogurt)
1/4 c olive oil
3/4 c store-bought shredded carrots
1 ts curry powder, preferably Jamaican or West Indian
1/4 ts salt
1/8 ts cayenne pepper
1 c crushed dried herb stuffing
1 Tb unsalted butter, cut in pieces

What's not to like about Kwanzaa? The nonreligious holiday,
which begins tonight and lasts through Jan. 1, celebrates the
harvest. Gifts are exchanged; traditions and African American
community principles are honored. A big feast is held on the
penultimate day, and Kwanzaa recipes draw on the cuisines of
the Caribbean, Africa and South America.

This vegetarian recipe can be a side dish or, when paired with
a crisp green salad and some coconut or saffron rice, a main
course. The combination of natural, sugar-free peanut butter,
olive oil and plain yogurt makes a rich curry sauce for the
chunky vegetables. It's best to use a curry powder that is
not hot or super-spicy.

Finely chop the onion, mince the garlic, and cut the zucchini
and yellow squash into 1" chunks. Combine the peanut butter
and yogurt in a measuring cup, mixing until it is a uniform
tan color.

Position an oven rack in the upper third of the oven; preheat
to 400F. Lightly grease a large shallow casserole dish or
gratin dish with nonstick cooking oil spray.

Heat the oil in a large nonstick skillet over md heat. Add
the onion and garlic and cook 3 to 5 min, stirring often,
until they have softened. Add the remaining vegetables and
cook 2 min, then add the curry powder, salt and cayenne
pepper; cook for 1 min, stirring well. Remove from heat;
add the peanut butter mixture and toss to coat evenly.
Transfer to the oven dish and sprinkle with the crushed
stuffing; dot with the butter. Bake 20 min; the top should
be golden brown and the casserole should be bubbling
audibly. Some of the vegetables will be crisp-tender.
Serve hot.

Washington Post, December 26, 2007
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