Text 27711, 87 rader
Skriven 2012-07-30 08:30:00 av JIM WELLER (1:123/140)
Ärende: veg 7
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broiled Zucchini with Herbs
 Categories: Vegetables
      Yield: 2
 
      2 ts Olive oil
      2    Garlic cloves; minced
      2 tb Fresh lemon juice
    1/4 c  Finely chopped fresh parsley
    1/2 c  Finely chopped scallions
      1 ts Minced fresh mint leaves
    1/2 ts Dried thyme
      1 ds Salt
    1/4 ts Black pepper
      5 c  Zucchini (sliced on
           -the diagonal)
      1    Tomato cut in wedges
 
  Preheat broiler. In large bowl, whisk together the olive oil,
  garlic, lemon juice, parsley, scallions, mint, thyme, salt and
  pepper. Toss zucchini and tomato with mixture until evenly coated.
  Can sit in refrigerator at this point. Place vegetables on baking
  sheet and broil for 8-10 minutes or until zucchini just tender.
  Serve immediately.

  From Moosewood Low Fat Favorites

  Posted to JEWISH-FOOD by Gary Wind

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bulgarian Red Pepper Stew
 Categories: Vegetarian, Low-fat, Beans, Chilies, Wine
      Yield: 1 servings
 
    1/2 c  Dried lentils
    1/2 c  Dried navy pea beans
      2 lg Onions, chopped
      6 md Red bell peppers, seeded,
           -chopped
      2 ts Dried basil
      1 ts Dried marjoram
    1/4 ts Dried thyme
    1/4 ts Cayenne
  1 1/2 ts Paprika
    1/4 ts Salt
    1/8 ts Ground black pepper
      3 c  Vegetable stock
      6 oz can prune juice
    1/4 c  Dry red win
      2 tb Dry sherry
    1/4 c  Tomato paste
           Plain nonfat yogurt
           Fresh parsley
 
  Cover lentils and navy beans with plenty of water and soak 4 hours or
  overnight.  Drain. In a large nonstick saucepan, saute onions in
  sherry or red wine or stock until soft (5  minutes) Stir in bell
  pepper and saute 5 minutes more.  Add basil, marjoram, thyme,
  cayenne, paprika and cayenne, saute another few minutes. Pour in
  remaining stock, wine or sherry. Add drained lentils and beans. Bring
  to a boil, then lower heat and simmer gently about 1 1/2 hours or
  until beans are soft. Mix in tomato paste, prune juice, salt and
  pepper to taste. Cook for several minutes more. If the stew seems too
  thick, add more stock or water. Serve garnished with yogurt and
  chopped parsley.
  
  Slightly adapted from Sundays at Moosewood

  From: Maureen O'Halloran

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Cheers

YK Jim


... I have found from experience that it is best to have some sort of idea

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