a couple recipes...just to keep ya busy.,...

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Crockpot Picante Lentils

 

1 quart chopped fresh tomatoes or 28 ounces no-salt-added canned tomatoes,

crushed

1/4 cup lentils, rinsed

1 cup (2 medium) onions, chopped OR celery, chopped

5 cloves garlic, minced or to taste

1 teaspoon sugar

1/2 teaspoon cumin seeds,roasted

1 green chile pepper, fresh and minced

1/2 cup picante sauce, medium-hot

 

Toast the cumin in a dry fry pan, stirring constantly. Set aside.

Combine the tomatoes, lentils, onions, garlic, sugar, cumin, chili,and sauce

in an electric slow cooker, or simmer in large pot.

Cover and cook on low until the lentils are tender, 6 to 8 hours.

Serve over omelets, burritos, spaghetti squash, pasta, rice, or grain.

Makes 3 servings.

 

 

Minted Tomato, Onion & Glazed Tofu Kebabs

 

1 lb. extra-firm tofu, drained

1 tbsp. fresh lime juice

1 tbsp. reduced-sodium soy sauce

1 tsp. grated fresh ginger

16 fresh mint leaves

4 ripe plum tomatoes, quartered and seeded

1 onion, peeled, quartered & separated into layers

2 jalapeno peppers seeded and cut into 1/2-inch pieces

1/4 c. sweet soy sauce

 

Cut tofu in half-horizontally, making two large slices about 1 inch thick.

Cover a cutting board with aluminum foil and place it so that one end

extends over the sink. Prop up the other end so the board slants slightly

toward the sink. Place tofu slices on the board, side by side. Cover tofu

with a second sheet of foil. Place another cutting board or a baking sheet

over the foil and weight it with heavy cans or books. Let stand for 15

minutes; remove weights and cut tofu into 1 1/2-inch pieces.

Prepare a charcoal fire or preheat a gas grill.

In a medium bowl, blend lime juice, soy sauce and ginger. Add tofu and toss

to coat. Cover with plastic wrap; marinate in the refrigerator for 15

minutes.

Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 doubled

skewers alternately with tofu, Onion and jalapenos. Discard marinade.

Using a long-handled barbecue brush, coat the grill rack lightly with oil.

Grill kebabs, turning occasionally, for 7 minutes. Brush with Indonesian

Sweet Soy Sauce and grill until vegetables are softened and tofu is well

glazed, about 3 minutes more. Serve Immediately.

Makes 4 servings.

 

 

 

Spiced Vegetable Pakoras with Mango Relish

 

1 small eggplant, cut into 1/4-inch slices

1 tsp. salt

2 medium zucchini, cut into 1-inch slices

12 cauliflower florets

6 large button mushrooms, wiped and cut in half

1 1/3 cs. chick-pea flour or all-purpose flour

1 tbsps. chopped fresh coriander

1 tsp. salt

2 tsps. curry powder

1 tbsp. olive oil

1 tbsp. lemon juice

3/4 c. ice water, more if needed

vegetable oil for deep-frying

 

GARNISH;

lemon wedges

coriander or parsley

 

MANGO RELISH;

1/4 c. medium-sweet sherry

1/4 c. water

1/4 c. white wine vinegar

2 tbsps. sugar

1 cinnamon stick

1 star anise

1/2 tsp. salt

1 pinch ground mace

1 mango, peeled, pitted and diced

1 small red bell pepper, seeded and diced

1 tbsp. lemon juice

 

Place the eggplant in a colander, sprinkle with the salt, and let drain

while preparing the other vegetables.

Blanch the zucchini and cauliflower florets separately for 2 minutes in

boiling water.

Drain, refresh under cold water, and dry well.

Rinse the eggplant and pat dry.

Combine the flour, coriander, salt, and curry powder in a large bowl.

Gradually beat in the oil, lemon juice, and water until the batter is the

consistency of heavy cream.

Alternatively, place all the ingredients, except the water in a food

processor, and with the motor running, pour the water through the funnel

until you have the right consistency.

Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350 degrees.

Lightly whisk the batter and dip the vegetables in batches of 5 to 6, then

slip them carefully into the hot oil.

Fry the pakoras for 2 to 3 minutes on each side, turning them with a slotted

spoon.

Remove from the pan, drain on paper towels, and keep warm in a moderate oven

while you cook the remaining pakoras.

Allow the oil to come back to 350 degrees F between batches.

When all the vegetables are ready, garnish with lemon wedges and coriander

or parsley and serve at once with the mango relish.

MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star

anise, salt, and mace in a small, heavy bottomed saucepan.

Bring to a boil and simmer over medium heat for 5 minutes.

Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5

minutes more.

Remove from the heat and let cool completely.

Spoon into a screw top jar and refrigerate until required.

Makes 4 servings.

 

 

 

 

Spiced Lentil Casserole

 

1/4 tsp. crushed red chili flakes

3 garlic cloves, minced

1/2 tsp. turmeric

2 cs. shredded green cabbage

1 pinch asafetida (optional)

2 cs. cooked brown rice

2 tbsps. canola oil

3 cs. cooked brown lentils

1 c. sliced scallions

1 c. vegetable stock

1/2 c. chopped green bell pepper

1 c. frozen peas, thawed

 

Preheat oven to 350 degrees.

In a large skillet, saute chili, turmeric and asafetida in oil for 2

minutes.

Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes.

Combine with rice, lentils, stock and peas in a baking dish and bake for 20

minutes.

Serve warm.

 

 

Basil-Garlic Orzo

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : * Hold Pasta

Side Dish

 

Amount Measure Ingredient -- Preparation Method

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

1/4 pound Orzo (rice-shaped pasta)

1 teaspoon Olive oil

1/2 cup Chopped basil

2 Garlic cloves -- crushed

Salt

Freshly ground black pepper

 

Place a large pot with 3 to 4 quarts of water on to boil for orzo. When

water boils, add orzo; cook for 9 minutes. Drain; return to pot. Add oil,

basil, garlic, and salt and pepper to taste. Mix and serve. Yield: 2

servings.

 

Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Linda Gassenheimer

 

 

 

Moroccan Couscous with Chickpeas

 

Couscous

 

2 cups dry couscous rehydrated

(to rehydrate pour 4 cups boiling

water over the couscous in a heat

proof bowl. Let stand for 5

minutes until the water is absorbed)

1 cup canned chickpeas (garbonzo beans)

drained

1/4 cup minced parsley

2 tablespoons minced scallions

 

Dressing

 

1/4 cup fresh lemon juice

2 tablespoon olive oil

1 tablespoon cumin

1 teaspoon coriander

1 tsp paprika

1/2 teaspoon cayenne pepper

2 garlic cloves minced

 

In a bowl, combine the couscous, chickpeas, parsley and

scallions. Combine all dressing ingredients and pour

over the couscous and chickpeas. Serve at room temperature

or refrigerate until ready to serve. Makes 6 servings of

1 cup each.

 

Recipe from Diabetic Meals in 30 Minutes or Less

 

 

 

 

Flexible Thai Soup

 

Ingredients:

 

1 shallot, chopped

2 Tbs. chopped fresh ginger

1 clove garlic, minced

1 can vegetable broth

1 can coconut milk

1/4 c. cilantro, chopped

juice of 1 lemon

a few drops of chili sauce to taste

2 Tbs. soy sauce (the original called for Thai fish sauce)

flexible part - 1 c. fresh spinach leaves, or 1 c. sugar snap or snow peas, or 1

c. water chestnuts, or 1 c. black mushroom

Directions:

 

Serves 2 to 4.

 

Saute shallot, garlic and ginger in a small amount of vegetable oil. Add coconut

milk and vegetable broth. Bring to a boil, Turn down to simmer. Add cilantro,

lemon juice, chili sauce, fish sauce (or alternative ) and vegetables. Simmer

until spinach is wilted and veggies are tender but not limp, approximately 5

minutes. Serve with rice.