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More recipes from McDougall Program for Women

 

Hot And Sour Soup

Moroccan Vegetables With Couscous

 

 

* Exported from MasterCook *

 

Hot And Sour Soup

 

Recipe By : McDougall Program for Women, page 271

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables Mcdougall Program For Women

 

Amount Measure Ingredient -- Preparation Method

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1 quart water

1 quart vegetable broth

1 red bell pepper -- chopped

1 onion -- sliced

1 1/2 cups sliced fresh mushrooms

1/2 cup sliced carrots

1 teaspoon minced fresh ginger

1/2 teaspoon minced fresh garlic

1 1/2 cups thinly sliced Napa cabbage

1 1/2 cups snow peas -- cut in half

12 1/3 ounces packaged extra-firm lite silken tofu -- cubed

1/2 cup cornstarch

1/4 cup rice vinegar

1/4 cup soy sauce

1/4 teaspoon black pepper

1/8 teaspoon white pepper

1/8 teaspoon crushed red pepper

1 dash sesame oil

4 green onions -- sliced

2 tablespoons chopped fresh cilantro

 

Preparation Time: 30 minutes

Cooking Time: 17 minutes

Resting Time: 2 minutes

Servings: 6 to 8

 

Place the water, broth, bell pepper, onion, mushrooms, carrots, ginger, and

garlic in a large pot. Bring to a boil, cover, and cook over medium heat

for 15 minutes. Add the cabbage, snow peas, and tofu. Cook for 5 minutes

longer.

 

Meanwhile, mix the remaining ingredients, except the green onions and

cilantro, in a bowl. Add to the soup, stirring constantly until thickened

and clear. Add the green onions and cilantro. Mix well. Remove from the

heat and let rest for 2 minutes before serving.

 

Converted by MC_Buster.

 

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* Exported from MasterCook *

 

Moroccan Vegetables With Couscous

 

Recipe By : McDougall Program for Women, page 293

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Mcdougall Program For Women Pasta, Couscous, Etc.

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups water

1 3/4 cups uncooked couscous

8 small red potatoes -- quartered

3 carrots -- sliced lengthwise

then cut into 1-inch pieces

1 turnip -- peeled

and cut into chunks

2 cups green beans

cut into 1-inch pieces

4 medium plum tomatoes

cut into 1-inch chunks

2 zucchini -- sliced 1 inch thick

1 green bell pepper

cut into 1-inch pieces

2 1/2 cups cauliflower florets

1/4 cup raisins

2 3/4 cups vegetable broth

1/3 cup unbleached white flour

1/2 teaspoon crushed fresh garlic

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon tumeric

1/8 teaspoon crushed red pepper

15 ounces canned garbanzo beans -- drained and rinsed

 

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Servings: 8

 

Place the water in a saucepan and bring to a boil. Add the couscous, stir,

and return to a boil. Cover, remove from the heat, and let rest.

 

Place all the vegetables and the raisins in a large pot in the order given.

Place the broth and flour in a bowl and whisk to blend. Add the garlic

and all the seasonings and mix well. Pour over the vegetables.

 

Bring to a boil, cover, reduce the heat to medium, and cook for 10 minutes.

Stir and continue to cook for another 30 minutes, stirring occasionally.

Add the garbanzo beans and cook for 5 more minutes.

 

Fluff the couscous with a fork and serve the vegetables over the couscous.

 

Hint: The vegetables may also be made in a slow cooker. Layer the

vegetables as directed and pour the liquid over them. Cook on high for 4

to 41/2 hours or on low for 8 to 9 hours. Stir a couple of times while

cooking, if possible. Otherwise, stir well when you add the garbanzo beans

and a few more times while you are waiting for the couscous to absorb the

water, about 5 minutes.

 

Converted by MC_Buster.

 

 

 

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