Guest guest Posted February 17, 2003 Report Share Posted February 17, 2003 Spinach Rice Recipe By :Bob Bowersox Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces frozen chopped spinach -- thawed and drained 1/2 small onion -- chopped 2 whole green onions -- chopped 1 tablespoon fresh parsley -- minced 1/2 teaspoon freshly ground pepper 1 pinch ground red pepper 1/4 teaspoon ground ginger to taste salt 1 cup quick-cooking rice 2 cups water In a large saucepot, combine all of the ingredients, cover and bring to a boil. When it comes to a boil, cook for 2 minutes and then remove from the heat and allow to steam for 5 minutes, until the rice is soft and the onion translucent. Source: " In the Kitchen with Bob Light and Easy " Greek Stewed Potatoes, Green Beans & Zucchini This simple, flavorful stew is traditionally eaten with some crusty bread. 2 tablespoons extra-virgin olive oil 1 large onion, chopped 2 large potatoes, peeled and cut into 3/4-inch chunks 2 medium zucchinis, sliced lengthwise, then into 1/2-inch-thick chunks 1 pound bag frozen green beans, thawed 28 ounce can diced tomatoes, with liquid 1/2 teaspoon dried oregano 1/2 cup chopped fresh parsley, or a combination of parsley and chopped fresh dill salt and freshly ground pepper Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté until it is golden. Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done. Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender. Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper. Ladle the stew into shallow bowls. Makes 6 to 8 servings. WILD RICE WITH QUINOA 2 1/2 cs. water 1 tsp. soy sauce 1/2 c. wild rice, washed & soaked 1/2 c. quinoa Combine the water & soy sauce in a pot & bring to a boil over medium high heat. Add wild rice & cover, reduce heat & simmer for 30 minutes. Add the quinoa, cover & simmer for a further 20 minutes or until the water is all absorbed. Remove from heat & allow to steam, covered for 5 minutes. Fluff with a fork. Makes 3 servings. BEETS STUFFED WITH VEGETABLES AND RICE 6 large beets 1/4 c. oil 1/2 c. kohlrabi, chopped 12 green olives, chopped 3/4 c. sour pickles, chopped 1 c. onion, chopped 2 tbsps. lemon juice 1/2 tsp. salt and pepper 1 c. rice, cooked 1 tsp. thyme (opt'l.) 1/3 c. parsley, chopped 6 slices lemon, peeled Remove stems and roots from beets. Drop beets into boiling water; cook until tender. Drain and cool. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a 1/2 " shell. Heat oil in a large skillet. Saute kohlrabi, olives, pickles and onions until the vegetables are soft. Add lemon juice, salt and pepper. Remove mixture from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff beets with this mixture and cover each with a slice of lemon. Bake in a preheated 325 F oven for 35 minutes. Makes 6 servings. Tagliatelle with Mushrooms Makes 4 servings * 1 small onion, finely chopped * 2 garlic cloves, crushed * 2/3 cup vegetable stock * 8 oz mixed fresh mushrooms (field, chestnut, oyster or chantrelles) * 4 tbsp white or red wine * 2 tsp tomato puree (paste) * 1 tbsp soy sauce * 1 tsp chopped fresh thyme * 2 tbsp chopped fresh parsley * 8 oz fresh sun dried toamto and herb tagliatelle * salt and pepper 1. Put the onion and garlic into a pan with the stock, then cover and cook for 5 minutes or until tender. 2. Add the mushrooms (quartered or sliced if large or left whole if small), wine, tomato puree and soy sauce. Cover and cook for 5 minutes. 3. Remove the lid from the pan and boil until the liquid has reduced by half. Stir in the chopped fresh herbs and season to taste. 4. Cook the fresh pasta in a large pan of boiling, salted water for 2 - 5 minutes until al dente. Drain thoroughly and toss lightly with the mushrooms. Pasta " Steak " Alfredo Ingredients: 8 oz. angel hair cooked and drained 1/4 c. scallion hummus 2 Tbs. olive oil 1/2 c. plain soy milk Lightlife " steak " strips garlic black pepper Directions: Cook pasta according to directions and drain. In saucepan, heat hummus and olive oil and stir till blended. Add soy milk, garlic, pepper and steak strips. Heat through and toss with pasta. This is an extremely easy and versatile recipe. You can change the hummus flavor, use fresh or dried garlic, or alter the proportions according to personal taste. Serves: 2 Preparation time: 25 minutes Carob No-Bakes! VERY GOOD! Ingredients: 3/4 to 1 cup of maple syrup 1/2 cup soy milk- vanilla or CAROB flavor 1/4 cup soy margarine 1 Tablespoon of CAROB POWDER + some for sprinkling 3 cups quick oats 3/4 cups of raisins or chopped nuts Directions: Combine maple syrup, soy milk, margarine and carob in a saucepan over medium heat. Heat to boiling and boil for 2 minutes. Remove from heat and add oats and nuts/raisins. Stir thoroughly. Spread onto a baking pan lined with wax paper. Generously sprinkle carob powder over cookies. Put pan into fridge for faster cooling time. Serves: 30-40 cookies Preparation time: 5 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2003 Report Share Posted February 18, 2003 Thanks Fraggle. Jo --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.435 / Virus Database: 244 - Release 30/12/02 Quote Link to comment Share on other sites More sharing options...
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