marinated noodle salad, falafel, barbeque sauce, Greek Orzo salad

[Guest guest]

I've only been on this list for 2 days but i'm really enjoying it,

so here's some of my recipes...

 

marinated noodles salad

 

ingredients:

spaghetti (whole grain or not)

 

marinade:

redwine vinagre

1 big tomato - shredded into puree

1/2 tsp brown sugar

1/2 tsp of red pepper powder

1 Tbsp paprika powder

1 little and tender union

a lot of chopped parsley (3/4 cup?)

salt & pepper

 

cook the spaghetti's and let it cool down,

mix ingredients of marinade in big bowl

and toss in the spaghetti's when they are cold

then give it a stir and put in the refrigerator

for about an hour (halfhour will probably do too..)

and continue with the following ingredients:

 

for rest of the the salad:

blanched red paprika - cut into stripes

black olives - cut into smaller pieces

a little bit of chopped celery leaves

 

mix ingredients with the marinated noodles

and finish with a hint of grated parmesan cheese

and a few drops of olive oil

 

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Falafel

 

2 cans(16oz) chickpeas

1 clove garlic

1/2 cup whole wheat flour

1 tbsp seaseoning salt

3 dashes tabasco

4 pitas (flat greek syle)

1/2 cup tahini (recipe

follows)

ingredients for tahini are

tahini sesame paste, garlic

salt, lemon salt,

vinegar and italian salad

dressing

 

Grind all ingredients for Falafel in

a food processor until it is a

course meal and holds together

when formed in balls (Add more

flour if too watery) Deep fry

falafel balls in oil. Steam pitas (I

do this in the microwave with a

mug of water)

 

Tahini: mix together 1/2 cup tahini

paste, 1 tsp garlic salt, 1tsp

lemon salt, 1tsp vinegar and 1/2

cup italian dressing in food

processor until liquified (if too

thick add water)

 

To assemble: Place falafel

(3balls) on pita Cover with tahini

and hot sauce. Add lettuce,

cucumbers or any other topping

you like. Roll up pita, tucking in

the end so it resembles a burrito

 

Serves: 4

 

Preparation time: 45 min.

 

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Barbeque sauce

 

8 big red tomatoes or 1 can tomatoes

1 little red paprika

1 union

1 or 2 little red or green peppers,

depending on how spicy you want it.

some redwine vinagre

1 or 2 tablespoons of unrefined sugar

 

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Greek Orzo Salad

 

1/2 lb orzo (pasta)

3 T. olive oil

2 T. red wine vinegar

1 t. Dijon-style mustard

1/4 c. chopped fresh mint leaves or 1 1/2 T. dried

2 t. dried oregano

1 t. dried thyme leaves

1/2 t. black pepper

2 medium tomatoes, diced

4 scallions, chopped

1 med. unpeeled cucumber, diced

2 cloves garlic, minced

1 c. pitted black olives, halved

1/4 lb. soya feta, crumbled

1 15-oz. can chickpeas, drained

 

In a small saucepan, place the pasta in boiling water and cook for 9 to 11

minutes, until al

dente. Drain and cool under cold running water.

 

In a small bowl, whisk together the oil, vinegar, mustard, mint, and

seasonings, forming a

vinaigrette. In a large mixing bowl, conbine the orzo, tomatoes, scallions,

cucumber, garlic

and black olives. Blend in the vinaigrette, feta, and if desired, chickpeas.

 

Chill for 1 hour before serving. Place over a bed of lettuce.

 

Serves: 6

 

Preparation time: 30 min.

 

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I hope you'll enjoy the recipes

 

Joel

[Guest guest]

>Please remember that all recipes posted to this list must be in Mastercook

>format. Thanks.

 

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