and you thought you had escaped from...REVENGE OF THE RECIPES..*thundering music*

[Guest guest]

y'all lucked out..i had a ton ready to go, and the computer crashed..

 

 

Szechwan Eggplant And Tofu

(Serves 4)

 

3 tblsp soy sauce

2 tblsp minced garlic

1/4 cup dry sherry or chinese rice wine

1 tblsp minced fresh ginger

1/4 tsp black pepper

1 tblsp white or brown sugar

cayenne pepper to taste

1 tblsp cider vinegar

3 cakes firm tofu, cut into strips

3 tblsp cornstarch

2 tblsp peanut oil

8 scallions: greens minced, whites in strips, keep separate

1 medium onion, thinly sliced

1 large eggplant, cut into strips, thinly

1 bunch cilantro, minced (optional)

3/4 tsp salt

 

Sauce:

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough

water to make up to 1 cup. Place cornstarch in a small bowl, pour in the

liquid, pour on the liquid & whisk till dissolved. Set aside.

 

Heat a large wok over a high flame. Add oil & onion & stir fry for about a

minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is

soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more.

 

Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside &

add to the wok. Mix well & stir fry for another few minutes till the sauce is

thickened.

 

Remove from the heat & serve over rice topped with scallion greens & cilantro.

 

 

 

Eggplant and Ginger Sauce

 

4 4 inch eggplants, caps removed, and cut in half lengthwise

 

Ginger Soy Sauce:

1/3 ounce, 1-inch cube fresh ginger, peeled and finely grated

1 tablespoon soy sauce

 

Bring about 4 cups water to a boil in a medium sized saucepan over high heat.

Add eggplant halves, cut side up, and reduce heat to medium. Simmer, uncovered,

until just cooked (about five minutes) turning eggplant after about 3 minutes.

Test by pricking with toothpick or skewer. Flesh should be soft but not mushy.

Drain with skin side up., Press gently with your hand to squeeze out water

without crushing. Cool.

 

When cool, cut each half lengthwise into 1/8 inch slices. The vegetable can be

cut when hot, but the result is messy. Mix ginger soy sauce. Place eggplant

slices on a serving plate, and pour sauce over. Can be eaten hot, at room temp.

or chilled.

 

 

 

Vegetarian Turkish Braised Leeks with Olives

 

1/2 cup olive or vegetable oil

2 pounds (about 10 medium) leeks, white and light green parts only, trimmed,

cleaned, and thinly sliced

2 cups (about 1 pound) peeled, seeded, and chopped tomatoes

1 cup vegetable stock or water

about 3/4 teaspoon salt

ground black pepper to taste

pinch of sugar

12 to 16 pitted black olives

2 to 3 tablespoons fresh lemon juice

 

Heat the oil in a large saucepan over medium heat.

Add the leeks and sauté in until softened, about 10 minutes.

Add the tomatoes, stock, salt, pepper, and sugar.

Cover and simmer until the leeks are tender, about 30 minutes.

Add the olives and lemon juice and simmer another 10 minutes.

Serve at room temperature as an appetizer or warm as a side dish.

Makes 6 to 8 servings.

 

 

 

 

Eggplant Bits Jewish Style

 

2 pounds eggplant, unpeeled

1 tablespoon salt (about)

2 garlic cloves, minced

4 green onions, chopped

1/4 cup olive oil

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

freshly ground pepper to taste

1 handful pomegranate seeds, optional

 

Slice eggplant into 2- by 1- by 1/2-inch slices. Sprinkle with salt and let

stand in colander over bowl 30 minutes.

 

Wash off salt and drain.

 

Sauté garlic and onions with eggplant in oil, stirring occasionally, about 20

minutes until eggplant is chewy and slightly crisp.

 

Drain on paper towels.

 

Sprinkle with spice combination and salt and pepper to taste.

 

Sprinkle with pomegranate seeds.

 

Makes 6 servings as an appetizer.

 

 

 

Tamarind Eggplant With Roasted Garlic And Mango

Honor Roll winner in the December 1999 issue of Better Homes and Gardens

Magazine

An eggplant dish for those who do not like eggplant!

 

6 Chinese eggplant, roasted

1 red bell pepper, roasted

1 head garlic, roasted

1 ripe mango, 1/2 inch dice

2 tablespoons tamarind paste

1 teaspoon fresh ginger juice

1/2 cup orange juice

1 yellow onion, diced

2 Jalapeno peppers diced

1 tablespoon sugar

1/2 teaspoon cayenne pepper(optional)

Kosher salt to taste

1 teaspoon fresh ground black pepper 1/2 cup chopped cilantro

1 teaspoon grated orange peel

1/2 cup olive oil

 

Roast the eggplant, cool, peel and cut into 1 inch chunks. Roast bell pepper,

cool and julienne. Roast garlic, cool and squeeze out garlic. Mash cloves well

with a spoon.

 

In a saute pan, saute the onions and jalapeno peppers until the onions just

start to turn golden. Add the tamarind paste, mashed garlic, olive oil, ginger

juice, sugar, orange peel, cayenne, salt, pepper, orange juice. Bring to a boil

and them simmer until the liquid becomes a thick syrup.

 

Add the eggplant, roasted peppers, mango and cilantro. Simmer until hot all the

way through. Serve as a side dish for seafood or barbecue.

 

 

 

 

Eggplant In Coconut Milk

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant *

1 t turmeric

1 1/2 ts salt

5 tb vegetable oil

1/2 ts black mustard seeds

1 small onion, chopped

1 clove garlic, crushed

1 green chili, finely chopped

1 t grated ginger

2 ts ground coriander

1 t ground cumin

1/2 ts chili powder

1 bay leaf

1 pn ground cinnamon

3 tb cider vinegar

1 1/2 c thin coconut milk **

1/2 ts sugar

 

* sliced about 1/3 " to 1/2 " thick

** diluted 1 can coconut milk with 1/2 can water

 

Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the

vegetable oil and brown the slices on both sides. (A Teflon pan is especially

good for this) Remove browned slices from pan and set aside. Heat remaining Tbsp

oil and fry mustard seeds till they crackle. Add the next 9 ingredients

(including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices.

Add them to the spice mixture. Gently stir in the coconut milk and simmer VERY

SLOWLY, stirring frequently, for about 15 minutes.Add the sugar, remove from the

pan and serve.

 

 

 

Saffron Couscous with Seven Vegetables

 

Recipe By :Lynn Fischer, Healthy Indulgences (1995)

Serving Size : 8 Preparation Time :0:00

Categories : Beans Grains Rice Illustrated

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounce couscous (or 1 box)

prepared according to package directions

1 medium onion -- diced

6 medium carrots -- diced

1/2 rutabaga -- peeled, diced

1/2 cup diced green cabbage

1/2 teaspoon powdered saffron

or 20 threads, crushed

1 medium zucchini -- diced

1 small eggplant -- diced, salted, drained

3 plum tomatoes -- diced

1/2 cup golden raisins

3 cloves garlic -- minced

Salt (optional)

Freshly ground black pepper

2 1/2 tablespoons cornstarch

1 3/4 cups vegetable stock

 

In a nonstick 5-quart sauce pot or Dutch oven over high heat, heat 1 inch water

to boiling. Add the onion, carrots, rutabaga, cabbage, and saffron and reduce

the heat to medium; cover and cook for 6 minutes. Check the water and add more

to maintain 1/2 to 1 inch. Stir in the zucchini and eggplant; cover and cook

over low heat for about 8 minutes. Stir in the tomatoes, raisins, garlic, salt,

if using, and pepper. Cover and cook over low heat about 5 more minutes.

 

Meanwhile, in a small bowl, whisk the cornstarch into the stock. Add the stock

to the vegetables and cook, stirring until thickened. Mound the couscous on a

large platter and make a well in the center. Fill the well with the vegetables

and serve immediately. Per SERVING: Saturated Fat: Trace Total Fat: 0.5 gm

Cholesterol: 0 mg Sodium: 38 mg Calories: 227

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 267 Calories; 1g Fat (4.9% calories from

fat); 8g Protein; 57g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 388mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Vegetable; 1/2 Fruit; 0 Fat.

 

NOTES : In Morocco, where seven is a lucky number, this vegetable dish is made

like a vegetarian stew. Saffron lends a pungency and beautiful color to the

stew. It is available in some supermarkets, specialty food stores, and in Indian

and Middle Eastern markets.

 

 

Cold Eggplant Provencale

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 lg Eggplants, sliced to rounds

1 c Chopped parsley

2 ea Large onions, sliced thinly

6 lg Tomatoes, sliced

2 lg Garlic cloves, minced

2 ea Celery hearts, chopped

2 ts Currants

1 t Basil

1 t Peppercorns, crushed

1 t Capers, chopped

Black pepper

1 c Olive oil

Lemon wedges

 

Sprinkle eggplant slices with salt. Place in a large colander, cover with

weight & let stand about 45 minutes. Rinse thoroughly & pat dry.

 

Arrange half of the eggplant in a baking dish. Sprinkle with half the parsley.

Arrange the onions, tomatoes, garlic, celery, currants, basil, capers,

peppercorns on top. Season to taste with salt & pepper. Sprinkle with

remaining parsley. Top with rest of eggplant. Pour olive oil evenly over the

top. Cover with foil tightly.

 

Bake at 275F for 4 hours. Remove oil & bake for another 1 hour.

 

Let cool & then chill. Let stand at room temperature for 2 to 3 hours before

serving. Garnish with lemon wedges.

 

Joel Rapp, " Mother Earth's Vegetarian Feasts "

 

 

 

Zesty Tomato Zucchini Toss

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large tomatoes -- peeled, sliced

1 medium zucchini -- thinly sliced

1 small onion -- thinly sliced,

-- rings

2 tablespoons fresh parsley -- chopped

**dressing**

1/3 cup oil

2 tablespoons dry white wine

2 tablespoons white vinegar

1 teaspoon basil leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

 

In medium bowl, combine tomatoes, zucchini, onion and parsley. In small

bowl, combine all dressing ingredients; beat until well blended. Pour

dressing over vegetables; toss until well coated. Refrigerate at least

4 hours, stirring occasionally. Arrange mixture evenly on individual

salad plates; pour remaining dressing over each serving. 4 (1 cup)

servings.

 

 

 

 

Marilou Hiltabiddle's Basil-Marinated Tomatoes

Serves 6

 

3 very lrg., ripe tomatoes, cut into 1/4-inch-thick slices

1/3 cup olive oil

1/4 cup red wine or sherry wine vinegar

1/4 cup thinly sliced sweet onion

2 Tbsps. drained capers

1/4 cup chopped parsley, plus more for garnish

2 cloves garlic, chopped

1 tsp. salt

1/4 cup sliced fresh or 1 tsp. dried basil

1/2 tsp. freshly ground pepper

 

1. Arrange tomatoes in single layer in shallow baking pan.

 

2. Combine remaining ingredients in small bowl and blend. Pour over tomatoes

and refrigerate 1 hour.

 

3. To serve, place tomato slices on plates and spoon dressing from the pan

over the top. Garnish with parsley.

 

The Plain Dealer Sunday Magazine August 25, 2002

 

 

 

 

Cauliflower and Potato Curry

 

4 Cups potatoes, peeled and quartered

1 small cauliflower, cut into florets

a pinch of asafetida

3/4 tsp ground turmeric

1/2 tsp chilli powder

1 1/2 tsp ground cumin

3/4 tsp salt

big pinch of sugar

2 tomatoes, chopped

1 1/4 cups water

1/2 tsp garam masala

1/2 cup wheat berries (optional)

 

Add all ingredients to a crockpot and cook on low for approximately six hours.

If you're adding wheat berries, cook them on high with an additional cup of

water for an hour, then add remaining ingredients and cook on low.

 

With the wheat berries, if things start drying out, add more water.

 

 

 

Tunisian Ratatouille

 

2 tablespoons vegetable or olive oil

4 large cloves garlic, minced

8 shallots, peeled, cut in fourths if large

1 medium eggplant, unpeeled, cut into 1-inch cubes

8 ounces small mushrooms, trimmed

1 red bell pepper, cored and seeded, cut into 1-by-1/1-inch strips

1 yellow bell pepper, cored and seeded, cut into 1-by-1/2-inch strips

1 to 1 1/2 teaspoons minced jalapeno chili, seeds removed before mincing

6 ounces peeled baby carrots or 2 large sliced carrots

1 medium turnip, peeled and cut in 1-by-1/2-inch strips

2 Roma tomatoes, seeded and chopped

1/2 cup golden raisins

1/2 cup mango chutney

1 teaspoon turmeric

1 teaspoon curry powder

1/4 teaspoon dried red chili flakes

1 tablespoon toasted sesame seeds for garnish

 

Preheat oven to 350 degrees. Place a medium nonreactive saucepan

with 3 inches of water on high heat. Meanwhile, heat oil in large,

oven-proof Dutch oven on medium-high heat. Add garlic, shallots,

eggplant and mushrooms to Dutch oven. Toss and cook until eggplant

starts to brown nicely. Stir in bell peppers and jalapeno remove

from heat.

 

When water in saucepan boils, add carrots and turnip; cook about

4 minutes or until tender-crisp. Drain and add to eggplant mixture.

Stir in tomatoes, raisins chutney, turmeric, curry powder and chili

flakes. Return to medium-high heat and cook, stirring frequently,

for 5 minutes.

 

Bake, uncovered, 25 minutes. Sprinkle with toasted sesame seeds.

Makes 6 to 8 servings.

 

To toast sesame seeds: Place seeds in a small skillet over medium

heat. Shake handle to redistribute seeds as they brown. Cook

until lightly browned and watch carefully because sesame seeds

burn easily.

 

Use caution when handling chili peppers, taking care not to touch

face or eyes and washing thoroughly afterward.

 

 

 

Hearty Vegetable Soup (4 points)

 

Recipe By :http://www.sunnews.com/food/food1998/food032698.htm

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 onion -- chopped

2 cloves garlic -- minced

3 medium tomatoes -- peeled and chopped

4 cups veg broth

2 cups canned corn -- or fresh corn kernels

1 large red pepper -- seeded and cut into

thin strips, about 1 1/2 inches long

1 large green pepper -- seeded and cut into

thin strips, about 1 1/2 inches long

1 stalk celery -- cut into thin

strips, about 1 1/2 inches long

1 medium zucchini -- cut into 1/2 " cubes

2 tablespoons fresh basil -- chopped

Salt

Freshly ground black pepper

 

Heat oil over moderate heat in large pot. Add onion and garlic; saute 3-4

minutes. Add tomatoes and broth; bring to boil and reduce heat.

Simmer about 10-15 minutes.

 

Add remaining ingredients, bring to boil and reduce heat. Simmer about 20-25

minutes longer or until vegetables are tender.

 

Makes 4 servings.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 220 Calories; 8g Fat (31.8% calories

from fat); 6g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

2441mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

 

NOTES : Note: For hearty soup, add a can of navy, white or red kidney beans,

if desired

 

Using MasterCook calculation the WW Points Per Serving: Calories 220 (33%

from fat); 8g Total Fat; 4g Fiber (4 Points)

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 2130706543 0 2130706543 0 0 0 0

[Guest guest]

The more the better as far as I am concered - I do save them all for further

use :-)

 

Jo

 

 

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[Guest guest]

Hi Fraggle

 

> but...i'll give you tim to digest these first

 

I think there should be government health warnings on puns like that...

 

BB

Peter

 

 

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[Guest guest]

Hi Fraggle

 

> i do have this " reject " stamp on my feet..but..pay no mind to it...

 

Ummmm - yes. OK. *nodding to try to look knowledgable*.

 

BB

Peter

 

 

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[Guest guest]

Yup!

 

Did it work?

Are they whispering behind our backs?

 

hugz,

 

nikki

 

, " Peter " <Snowbow@b...> wrote:

> Hi Nikki

>

> > And thank you fer my morning smile

>

> Good grief - you're always trying to start rumours aren't you ;-)

>

> BB

> Peter

>

>

[Guest guest]

whisper smishper

*grabs video camera*

 

" Peter " <Snowbow wrote:

 

>Hi Nikki

>

>> Did it work?

>> Are they whispering behind our backs?

>

>I dunno - every time I turn round, they're just smiling innocently! :-)

>

>BB

>Peter

>

>

>---

>Outgoing mail is certified Virus Free.

>Checked by AVG anti-virus system (http://www.grisoft.com).

>Version: 6.0.381 / Virus Database: 214 - Release 02/08/02

>

>

>

>To send an email to -

>

>

[Guest guest]

EEEEkkkkkk!

 

NOTHING!

we weren't do anything at all!

 

uh Peter, yer Mum's not gonna kick my a** now is she?

u r of legal age right?

 

<<sorry Jo!>

 

nikki

 

 

, EBbrewpunx@c... wrote:

>

> whisper smishper

> *grabs video camera*

>

> " Peter " <Snowbow@b...> wrote:

>

> >Hi Nikki

> >

> >> Did it work?

> >> Are they whispering behind our backs?

> >

> >I dunno - every time I turn round, they're just smiling

innocently! :-)

> >

> >BB

> >Peter

> >

> >

> >---

> >Outgoing mail is certified Virus Free.

> >Checked by AVG anti-virus system (http://www.grisoft.com).

> >Version: 6.0.381 / Virus Database: 214 - Release 02/08/02

> >

> >

> >

> >To send an email to -

> >

> >

[Guest guest]

Hi Nikki

 

> uh Peter, yer Mum's not gonna kick my a** now is she?

 

Nah - I wouldn't have thought so - she might give you a bit of a frowning,

though!

 

> u r of legal age right?

 

Unless they've raised legal age to 30, yes!

 

BB

Peter

 

 

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