Global Vegetarian

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Jamaican Cook-Up Rice

Omelet Mediterraneo

 

* Exported from MasterCook *

 

Jamaican Cook-Up Rice

 

Recipe By : Global Vegetarian, by Jay Solomon, page 108

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 medium yellow onion -- diced

1 medium green bell pepper -- seeded and diced

1 medium zucchini or eggplant -- diced

8 medium button mushrooms -- sliced, up to 10

1/2 Scotch bonnet pepper or other hot pepper -- up to 1

seeded and minced -- (optional)

2 cups water

1 cup reduced-fat coconut milk

(or water for a light version)

1 1/2 cups white rice

2 cups peeled and diced winter squash

OR sweet potato or carrots

2 tablespoons dried parsley

1 teaspoon dried thyme

1/2 teaspoon allspice

1/2 teaspoon salt

2 cups chopped greens

(kale or Swiss chard or beet greens or

spinach)

15 ounces canned red kidney beans or pigeon peas -- drained

 

Makes 4 to 6 servings

 

Cook-up rice is an island way to use leftover vegetables and rice.

" Whatever you have in the kitchen goes into the pot, " says Claire

Terrelonge, a Jamaican friend of mine. " Think of it as tropical fried

rice. " A hint of coconut milk endows the dish with a taste of the Caribbean.

 

In a large saucepan, heat the oil. Add the onion, bell pepper, zucchini,

mushrooms, and chili pepper, if desired, and saute for about 7 minutes.

Add the water, coconut milk, rice, winter squash, and seasonings. Cover

and cook over medium-low heat for 15 to 20 minutes.

 

Stir in the greens and beans and cook for a few minutes more. Turn off the

heat, fluff the rice, and let sit on the stove top for about 10 minutes.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Omelet Mediterraneo

 

Recipe By : Global Vegetarian, by Jay Solomon, page 146

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 small red or green bell pepper -- seeded and chopped

1 medium tomato -- diced

2 cloves garlic -- minced

1/4 cup pitted black olives -- sliced

2 scallions -- chopped

1 cup egg substitutes or 4 large eggs -- beaten

2 tablespoons skim milk

1 tablespoon mixture of dried oregano and basil

and marjoram and thyme

Vegetable spray

2 ounces crumbled feta cheese -- up to 3

 

Makes 2 servings

 

One Sunday, while jogging uphill in a five-mile race and trying to keep my

spirits up, I dreamed about making this omelet immediately after the run.

I finished the race in a modest time but the omelet turned out to be the

real winner.

 

In a small mixing bowl, combine the pepper, tomato, garlic, olives, and

scallions. Set aside.

 

In another small bowl, whisk together the eggs, milk, and herbs. Heat a

lightly sprayed nonstick skillet or omelet pan and pour about one-half of

the egg mixture into the skillet. Swirl to the edges of the pan. Reduce

the heat and cook for 1 to 2 minutes; then slide a spatula underneath the

omelet to ease the excess mixture onto the pan's surface.

 

When the omelet is light brown around the edges and the top surface is

barely moist, add one-half of the vegetable mixture to one-half of the

omelet, forming a half moon. Add about 1 tablespoon of the cheese to the

mixture and gently fold over the other half of the omelet. Cover the pan

and cook for about 1 minute more; then turn off the heat. Let the omelet

sit in the pan for another minute and then slide onto a warm plate.

 

Re-season the pan with vegetable spray and repeat the process with the

remaining ingredients. Serve with Rosemary Roasted Sweet Potatoes or

Spinach Spuds.

 

Converted by MC_Buster.

 

 

 

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