Guest guest Posted August 23, 2002 Report Share Posted August 23, 2002 Slow Cooker Country Vegetable Chile 2 15 ounce cans great northern beans rinsed and drained 1 cup frozen corn 1 medium onion chopped 2 ribs celery diced 1 6 ounce can tomato paste 1 4 ounce can diced mild green chilies undrained 1 carrot diced 3 cloves garlic minced 1 tablespoon chile powder 1 to 2 teaspoons dried oregano leaves 1 teaspoon salt 1 cup water Combine beans, corn, onion, celery, tomato paste, green chilies, carrot, garlic, chile powder, oregano and salt in a slow cooker. Stir in the water. Cover and cook on low 5 1/2 to 6 hours or until the vegetables are tender. Serve with assorted crackers. Makes 6 servings. Best Of Slow Cooker Recipes Stir Fried Bok Choy with Peanuts and Hot and Sour Sauce Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : 2002-08-04 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- HOT-AND-SOUR SAUCE: 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 tablespoons water 1/2 teaspoon red pepper flakes -- or more to taste 2 pounds bok choy STIRFRY: 1 tablespoon peanut oil 2 scallions -- minced (include light green and white bulb) 3 medium garlic cloves -- minced 1 tablespoon minced fresh gingerroot 1/4 cup chopped unsalted peanuts 1. Combine vinegar, soy sauce, water, and hot red pepper flakes in small bowl and set aside. 2. Separate leafy green portions of bok choy from white stalks. Discard tough bottom portion from each stalk. Cut stalks crosswise into thin strips. (You should have about 5 cups.) Cut leaves crosswise into thin strips. (You should have about 7 cups.) Set stalks and leaves aside separately. 3. Heat oil in 12-inch nonstick skillet set over medium-high heat until almost smoking. Add bok choy stalks and stir-fry until slightly softened, about 3 minutes. Push stalks to sides of pan and place scallions, garlic, and ginger in center. Cook until fragrant, about 20 seconds. 4. Add bok choy leaves and hot-and-sour sauce to pan. Cover and cook until stalks are tender and leaves have wilted, about 2 minutes. Uncover and stir in peanuts. Stir-fry until sauce thickens a bit, about 30 seconds. Serve immediately. PER SERVING: 129 calories, 7 g protein, 9 g fat, 10 g carbohydrates, 3 g fiber, 447 mg sodium, 69% vitamin A, 174% vitamin C, 25% calcium Source: " Natural Health 1999-04 " Ziti with Tomatoes, Rosemary and Balsamic Vinegar Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : 2002-08-08 Jack Bishop Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 medium onion -- minced 1 teaspoon minced fresh rosemary leaves 28 ounces canned whole tomatoes (packed in juice, drained and diced) salt and ground black pepper 1 pound ziti pasta 2 teaspoons balsamic vinegar 1. Bring 4 quarts of water to boil in large pot for cooking pasta. 2. Heat oil in large skillet. Add onion and saute over medium heat until golden, about 5 minutes. Stir in rosemary and cook for 30 seconds to release its flavor. 3. Add tomatoes and salt and pepper to taste. Simmer until sauce thickens, about 10 minutes. Adjust seasonings. 4. While preparing sauce, add pasta and salt to taste to boiling water. Cook pasta until al dente and then drain. Stir vinegar into tomato sauce and immediately toss with cooked pasta. Mix well and divide among individual bowls. Serve immediately PER SERVING: 528 calories, 18g protein, 9g fat, 95g carbohydrates, 7g fiber, 591mg sodium, 12% vitamin A, 52% vitamin C, 6% calcium Source: " Natural Health 1998-09/10 " Start to Finish Time: Arugula with Cucumbers, Mint and Lemon Juice with Pasta Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:30 Categories : Jack Bishop Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound arugula -- (2 medium bunches) 1/2 pound cucumber -- (1 medium) 1/4 cup fresh mint leaves -- minced 1/4 cup extra-virgin olive oil -- fruity 3 tablespoons lemon juice 1 teaspoon salt -- or less 1/4 teaspoon freshly ground black pepper 1 pound small pasta -- cooked Pasta, orecchiette or small shells. McServing: 560 cals, 25.1%ff (15.6 g), 552 mg sodium. Uncooked Sauce: stem, wash, and dry the arugula. Coarsely chop the leaves and place them in a medium bowl. Peel and halve the cucumber. Use a small spoon to scoop out the seeds from each half. Cut the seeded cucumber into 1/4-inch pieces and add them to the bowl with the arugula. Add the mint, oil, lemon juice, salt, and pepper to the bowl and toss gently. (The sauce can be covered and set aside at room temperature for up to 1 hour, if desired.) PASTA: Cook and drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the arugula sauce. Mix well until the arugula wilts slightly, about 30 seconds. Transfer portions to pasta bowls and serve immediately. Accompaniment: Ripe summer tomatoes, marinated with thinly sliced red onions Description: " sauce for short pasta shapes " Source: " Pasta e Verdura (1996) " Vegetarian Moroccan Chili Olives This is an over night recipe but they are worth the wait. 1 pound (about 3 cups) pitted green olives 1/3 cup olive or vegetable oil 5 to 6 cloves garlic, crushed 1 tablespoon tomato paste 1 cup peeled, seeded, and chopped tomatoes 1/4 cup water 3 lemon slices, unpeeled 1 teaspoon cayenne or harissa 1/2 teaspoon ground cumin, or 1 branch fresh thyme pinch of salt ground black pepper to taste Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain. Heat the oil in a large skillet or saucepan over medium heat. Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes. Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper. Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes. Stir in the olives. Discard the lemon slices and let cool. Cover and let marinate in the refrigerator for at least 24 hours. Store in the refrigerator for up to 1 week. Serve at room temperature. Makes 3 cups. Vegetarian Salsa Cruda, Italian Style 2 lbs. ripe, locally grown tomatoes 2 tbsps. chopped fresh basil 2 large cloves garlic, smashed but left whole 2 tbsps. extra virgin olive oil salt and freshly ground pepper to taste 1 lb. pasta of your choice Core the tomatoes and squeeze out some of the seeds and juice. (You'll still have some seeds left, but that's OK.) Slice, then chop the tomatoes into medium dice. Put in a small mixing bowl. Add the remaining ingredients except for the pasta. Stir, cover and let sit at room temperature 1 hour. Taste for basil, salt, pepper and garlic. The garlic flavor should be noticeable but subtle. Remove the cloves and discard. (The sauce can sit for a few more hours at room temperature if need be, but do not refrigerate.) Heat water for pasta. Cook pasta until al dente and drain well. Put tomato sauce in a serving bowl and toss with pasta. Makes 6 as a first course, 4 as an entree. Vegetarian, Diabetic, Low-Fat Tropical Salsa 3 large grapefruit 1 small yellow pepper (julienne) 2 medium oranges 1 large anaheim chile (julienne) 1 medium mango (diced) 2 tablespoons cilantro (chopped) 1/2 small red onion (peeled and diced) 1/4 teaspoon salt 1 small red pepper (julienne) 1 teaspoon olive oil Peel and segment the grapefruit and oranges. Also squeeze the juice. Combine the cut graperfruit, oranges, mango, red onion, red pepper, anaheim chilies, cilantro, sale and olive oil. Toss carefully. Makes 6 servings. Calories...55...Fat...0.9 g...Carbs...12.4 g...Protein...0.8 g...Sodium...99 mg... Fiber...2.1 g. Vegetarian Marinated Chunky Carrots 1 lb. carrots, cut into chunks on the diagonal 1 tbsp. olive oil 2 tbsps. cider vinegar 1 tsp. dijon mustard pinch of dry mustard 1 tbsp. minced fresh mint 1 tbsp. minced fresh dill or 1 tsp dried dill 1 tsp. capers, drained and minced Steam carrots over boiling water until just tender, about 7 to 10 minutes. Meanwhile, in a small bowl, whisk together oil, vinegar, and mustards. Then stir in mint, dill, and capers. In a large bowl, toss together carrots and dressing. Cover and refrigerate for at least an hour or overnight. Serve chilled. Makes 4 servings. Eggplant Fans 3 medium sized eggplants, ends trimmed 2 large, firm tomatoes, halved lengthwise, cored and thinly sliced 1/3-1/2 cup olive oil (75 to 125 ml) 1 large onion, finely chopped 4 garlic cloves, thinly sliced 4 tender artichokes 1/2 cup small pitted black olives, rinsed (125 ml) 2 bay leaves, crumbled 1 tsp mixed dried thyme, oregano and savory (5 ml) Salt and pepper Split the eggplants lengthwise. Place the halves, split side down, on a chopping board, and cut each half lengthwise into 1/2 inch (1 cm) thicknesses, leaving the slices attached at the stem end to form fans. Slip tomato slices into the slits of the eggplant halves. Oil a large gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter half the onion and garlic over the bottom. Arrange the eggplant halves, gently forced together, side by side in the dish. Pour the remaining olive oil into a bowl. Pare the artichokes to the hearts and quarter them, removing the chokes; place the hearts immediately into the oil, turning them around to coat them completely and protect them from contact with air. Force the quartered artichoke hearts and the olives into the crevices around the eggplant fans. Fit in the bay leaf fragments here and there, scatter the remaining onion and garlic over the surface, and sprinkle with the herbs, salt and pepper. Press everything into place to form as regular a surface as possible. Dribble the oil left over from the artichokes over the entire surface, adding a bit more if necessary. Place a sheet of aluminum foil loosely over the surface and bake for about 1 1/2 hours, starting with a very hot oven, preheated to 450F (230C), and turning the heat down to about 350F (180C) after 10 minutes or so. When done, the stem ends of the eggplants should be soft to the touch. Serve as an hors d'oeuvre, at room temperature. 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