Text 6414, 79 rader
Skriven 2006-10-12 00:40:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: TENDERNESS 383  6101
================================
 -=> On 10-11-06  09:11,  Glen Jamieson <=-
 -=> spoke to Michael Loo about TENDERNESS 383  61011 <=-

 GJ> More testing required.  I found huge nectarines, the size of large
 GJ> peaches, in the Czech Republic.  Much bigger than the usual Australian
 GJ> ones.  Very juicy and sweet.
 
  Interesting comment -- what are you used to in size of nectarines?
  Most of the time here, the nectarines and peaches are very similar in
  size, from about the size of a small apple to somewhat bigger than an
  apple.  Four or five inches diameter would be a very large peach or
  nectarine. Three might be more normal.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant with Quinoa and Chickpeas
 Categories: Vegetarian, Vegan, Grains
      Yield: 4 servings
 
      2    Eggplants (sm. to med.)
           -water to fill large pot
      1 c  Quinoa
  2 1/2 c  Water
    1/4 c  Water
      1 sm Onion; peeled, chopped, -OR-
    1/2 lg -Onion, peeled and chopped
      2    Garlic cloves; minced
      1    Poblano pepper
           - seeded and chopped fine
      1    Banana or hungarian pepper
           - seeded and chopped fine
    1/2 c  Tomato puree or tomato sauce
    1/2 ts Salt
           Freshly ground pepper
           - to taste
    1/4 c  Ground walnuts
      1 c  Cooked chickpeas
      1 tb Wheat flour
      1 tb Gluten flour
 
  Preparation time: 20 minutes Baking Time: 1 hour
  
  In a large pot, bring water to boil. Slice the eggplant in half and
  scoop out the insides. Place the eggplant shells in the water and
  cook until soft, about 10 minutes. Chop the eggplant insides and set
  aside to saute.
  
  In another saucepan, bring the quinoa and water to a boil, then
  reduce the heat, cover, and cook until all the water is absorbed,
  about 15 minutes.
  
  In a large frying pan, add the water and heat over medium heat. Then
  add the onion, garlic, peppers, and the eggplant insides, and saute,
  adding a little more water as needed. Then add the tomato puree,
  salt, pepper, walnuts, and chickpeas. Cover and simmer about 5
  minutes, stirring occasionally.
  
  Preheat oven to 350.
  
  Turn off the heat for all three pans. Drain the eggplant shells from
  the water. Add the cooked quinoa, wheat flour, and gluten flour to the
  vegetable saute and stir well. Place the eggplant shells in a large
  casserole dish with a cover. Fill the eggplant shells with the quinoa
  mixture. Put the cover on the casserole dish, and place in the oven.
  Bake at 350 for 1 hour. Serve with a steamed vegetable, such as
  cauliflower, and a green salad, such as a spinach salad.
  
  ~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:58, 11 Oct 2006
___ Blue Wave/DOS v2.30

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