Guest guest Posted June 15, 1999 Report Share Posted June 15, 1999 * Exported from MasterCook * TUNISIAN CARROT SALAD Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Salads & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds carrots -- peeled, cut into 1/4-inch-thick rounds 3 tablespoons olive oil 2 1/4 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1/2 cup water 3 tablespoons white wine vinegar 1/3 cup chopped fresh cilantro Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) 4 Servings Bon Appétit January 1996 - - - - - - - - - - - - - - - - - - NOTES : NOTES: * Exported from MasterCook * Tunisian Eggplant Dip Recipe By : The Crockery Cook, Mable Hoffman, pg 131 Serving Size : 15 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 med eggplant -- peeled & cubed 1/4 cup sun-dried tomatoes in oil -- drained & chopped 1 clove garlic -- crushed 1 onion -- chopped 1 tablespoon chopped fresh Italian parsley 1/2 teaspoon chopped fresh thyme 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried red pepper flakes -- crushed 1/2 cup plain yogurt 2 teaspoons toasted sesame seeds 1/4 cup sliced ripe olives wedges of toasted pita rounds OR corn tortillas In slow cooker, combine eggplants, tomatoes, garlic, onion, parsley, thyme, oil, salt, pepper, and red-pepper flakes. Cover and cook on low for 6 to 7 hours or until vegetables are soft. With a slotted spoon, scoop eggplant mixture into blender or food processor fitted with a metal blade. Process until smooth. Stir in yogurt. Spoon into shallow bowl; sprinkle with sesame seeds. Garnish with olives. Scoop on wedges of toasted pita bread or tortillas. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * TUNISIAN EGGPLANT SALAD Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound egg 1 large green bell pepper -- chopped 1 clove garllic -- crushed 1/2 cup olive oil 1/3 cup red wine vinegar 1 teaspoon dried oregano -- crushed 1 teaspoon salt 1 large tomato -- seeded and chopped crisp salad greens 1/4 cup crumbled feta cheese Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5 minutes until eggplant is tender. Drain. Arrange with green pepper in 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt in covered jar. Shake well. Pour over eggplant mixture. Cover and refrigerate 1 hour. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato. Spoon into salad bowl lined with crisp greens. Top with cheese. © 1992 The Los Angeles Times - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tunisian Pasta Salad Recipe By : Vegetarian Times, June 1998, page 30 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Pasta & Pasta Sauces Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salt 8 ounces penne pasta 2 tablespoons olive oil 5 tablespoons fresh lemon juice 1/2 teaspoon ground cumin Freshly ground black pepper -- to taste 1 pinch cayenne pepper 1 cup diced seedless cucumber 1/2 cup kalamata olives -- (optional) pitted and coarsely chopped 2 green onions -- minced 1 large clov garlic -- minced 1 pound ripe cherry or teardrop tomatoes (yellow or red or a combination) 2 tablespoons finely chopped fresh parsley 4 SERVINGS DAIRY-FREE One of the most appealing aspects of a pasta salad is that it allows you to improvise. Experiment by adjusting the seasonings and substituting or adding sauteed mushrooms, feta cheese or blanched green beans. Bring a large pot of water to boil. When water boils, add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until al dente, about 10 minutes, stirring occasionally. Meanwhile, in small bowl, combine oil, lemon juice and cumin. Season with salt, pepper and cayenne to taste. Drain pasta; run under cold running water and drain again. Transfer to large serving bowl. Add cucumber, olives, green onions, garlic and tomatoes. Pour dressing over salad and toss gently to coat. Serve at room temperature. PER SERVING: 261 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 128MG SOD.; 4G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tunisian-Style Greens and Beans Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 medium onion -- sliced 2 cloves garlic -- minced (2 to 3) 1 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon crushed chile flakes 4 cup chopped greens -- such as beet greens or Swiss chard 1 cup diced tomatoes with juices 1 cup cooked beans (garbanzos are my favorite) approx. 1/2 cup bean cooking water 1. Stew the onion and garlic in a little oil until the onion is soft. 2. Stir in the salt and spices. 3. Chop the greens and stir them in. (A little water left on the greens from washing them is good, it helps steam them done.) 4. When the greens wilt, add the tomatoes, beans and some of the bean cooking water. Cook for 10 or 15 minutes. The finished dish should be a little saucy, but not soupy. Add bean water or plain water accordingly. - - - - - - - - - - - - - - - - - - NOTES : NOTES: Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.