my life might be crumblin, but i still luv ya'll enough to send ya RECIPES!!!!!

[Guest guest]

Great Date and Orange Salad

 

2 tablespoons lemon juice

3 tablespoons orange juice concentrate

2 tablespoons olive oil

12/ teaspoon cinnamon

Pinch of salt

1 large heart of romaine lettuce (mostly the white part), shredded

3 navel oranges, sectioned, sections cut in half

1 1/2 cups chopped dates

1/2 cup toasted almond slivers, as garnish

 

1. Mix the lemon juice, orange juice concentrate, olive oil, cinnamon, and

salt to make a dressing.

 

2. In a large bowl, combine the lettuce and fruits and toss with the

dressing.

 

3. Garnish with toasted almonds.

 

Serves 4 to 6.

 

Adapted from The Every Day Gourmet by Michael Malkoff

 

 

 

Cupid's Asparagus

 

Asparagus spears have centuries-long associations

with love, so they make a perfect accompaniment to the Valentine dinner.

This piquant recipe makes full, delicious use of asparagus, as well as

several other ingredients that are traditional sensual, romantic foods.

 

1 pound fresh asparagus spears

2 tablespoons olive oil

1 large garlic clove, finely chopped

2 tablespoons grated fresh ginger

2 tablespoons tamari or shoyu (good-quality soy sauce)

toasted almonds (optional)

 

1. Wash and prepare asparagus by snapping off the ends (if you're using very

young, tender asparagus, you can omit this step).

 

2. Heat olive oil in skillet over medium high heat and saute garlic for 1 to

2 minutes. Add asparagus and cook, stirring often, until asparagus is

crisp-tender. Remove asparagus to serving plate.

 

3. Add grated ginger and tamari to pan, stirring well, until heated through.

Pour this sauce over asparagus, sprinkle with toasted almonds if you like,

and serve.

 

Serves 4.

 

Adapted from How-To Guide Sharing Your Heart by Cait Johnson with Annie B.

Bond

 

 

Stir-Fried Oriental Vegetables

 

1 tbsp. molasses or brown sugar

1 tbsp. soy sauce

1 tbsp. vinegar

1 tsp. grated fresh ginger root

1 c. green onions, bias sliced into 1/4-inch lengths

6 ozs. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods

2 cs. shredded Chinese cabbage or cabbage

1 c. thin bite-size strips (green or sweet red pepper)

1 c. fresh bean sprouts

 

Stir together molasses or brown sugar, soy sauce and vinegar; set aside.

Spray a wok or large skillet with nonstick spray coating.

Stir fry-ginger root over medium-high heat for 30 seconds (wok or skillet

should be preheated).

Add onions and stir-fry for 1 minute.

Add pea pods and cabbage and stir-fry for 2 more minutes.

Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more

or until vegetables are crisp-tender.

Pour sauce over vegetables and toss to coat. Heat through.

Serve immediately.

Makes 6 servings.

 

 

Pecan Spice Cookies

 

1/4 c. oil

1/2 c. maple syrup

1/4 c. brown date sugar

3/4 c. whole wheat flour

1/2 c. unbleached white flour

3/4 c. pecans, chopped

1/2 c. raisins

1 tsp. anise seeds

1/2 tsp. cinnamon

1/8 tsp. sea salt

 

Optional;

1 dash nutmeg

1 dash ginger

1 dash cloves

1/4 c. coconut, shredded

 

Preheat the oven to 400 degrees.

Mix the oil and sweeteners together well.

In a separate bowl, mix the remaining ingredients, then slowly stir them

into the liquid mixture.

For each cookie, drop 1 to 2 tbsps. of the dough onto lightly oiled cookie

sheets, about 2 " -3 " apart.

Bake for 9 to 12 minutes, until lightly browned but still soft.

Cool on wire racks.

The cookies will get crispy as they cool.

Makes 1 1/2 dozen.

 

 

 

Vegetarian Dry Potato Curry

 

1 lb. potatoes, red skins

salt to taste

2 tbsps. vegetable oil

1 tsp. mustard seeds

1 onion, finely sliced

2 garlic cloves

1 (1 inch) piece gingerroot, fresh grated

1 green chile, seeded, chopped

1 tsp. ground turmeric

1/2 tsp. red (cayenne) pepper

1 tsp. ground cumin

1/4 c. green pepper, strips to garnish if desired

 

Cut Potatoes into 3/4 inch chunks.

Cook potatoes in boiling salted water 6 to 8 minutes, until just tender.

Drain and set aside.

Heat oil in a large saucepan, add mustard seeds and onions.

Cook 5 minutes until onions are soft, but not brown.

Stir in garlic and gingerroot; cook 1 minute more.

Add cooked potatoes, chile, turmeric, cayenne and cumin.

Stir well.

Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are

very tender and coated with spices.

Serve hot, garnished with bell pepper strips.

Makes 4 servings.

 

 

 

RED LENTIL SOUP

 

1 tablespoon olive oil

1 cup chopped onions

1 cup chopped celery

2 14 1/2-ounce cans ready-to-serve vegetable broth

2 cups water

1 cup dried red lentils

1 cup finely chopped diced carrots

1/2 teaspoon dried basil leaves

1/2 teaspoon dried marjoram leaves

 

Spray large nonstick saucepan or dutch oven with cooking spray.

Add oil; heat over medium heat until hot.

Add onions and celery; cover and cook 5 minutes or until tender.

Add all remaining ingredients; mix well. Bring to boil.

Reduce heat; cover and simmer 20 to 30 minutes or until lentils

are tender.

Makes 4 servings (1 1/2 cups each).