Sept. Veg Times

[Guest guest]

(I hope I caught this before it sent with the wrong subject line. If not

please excuse the duplicate)

 

Hi all!

 

Between work and school I haven't had any time to cook, let alone post

recipes. I think I am personally keeping Amy's Gourmet, Morningstar Farms

and Clif Bars in business. Being a holiday, I took a few minutes to put in

a couple of recipes. I'm planning on making the Hoppin' John Stew today to

supply me with quick non-frozed food for the rest of the week.

 

Laura

 

* Exported from MasterCook Mac *

 

Curried Sweet Potatoes with Spinach and Chickpeas

 

Recipe By : Vegetarian Times, September 1999

Serving Size : 6 Preparation Time :0:30

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 large sweet potatoes -- peeled and diced

1 can chickpeas -- rinsed and drained

1 can diced tomatoes -- 14.5 oz can

10 ounces fresh spinach -- stemmed and chopped

1/4 cup fresh cilantro -- chopped

2 scallions -- thinly sliced

1 teaspoon curry powder -- to 2 tsp.

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

 

In large saucepan fitted with steamer basket, bring 2 inches water to a boil

over high heat. Add sweet potatoes, cover and cook until just tender, about 15

minutes.

 

Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup of

water. Bring to a simmer over medium heat. Add spinach, cover and cook just

until wilted, about 3 minutes.

 

Stir in sweet potatoes, cilantro, scallions, curry powder, cumin, cinnamon and

salt to taste until well combined. Reduce heat to low and simmer, uncovered,

until flavors have blended, about 5 minutes. Serve hot.

 

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Per serving: 172 Calories; 2g Fat (12% calories from fat); 8g Protein; 31g

Carbohydrate; 0mg Cholesterol; 43mg Sodium

 

NOTES : 16-20 oz. can chickpeas, 10-12 oz. spinach

 

 

* Exported from MasterCook Mac *

 

Hoppin' John Stew

 

Recipe By : Vegetarian Times, Sept. 1999

Serving Size : 6 Preparation Time :0:30

Categories : Stews and Casseroles

 

Amount Measure Ingredient -- Preparation Method

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

2 cups brown rice, long-grain

1 can black-eyed peas -- 16-20 oz. can

1 1/2 tablespoons olive oil

1 medium garlic clove -- minced

3 medium tomatoes -- chopped

1/4 cup fresh basil -- chopped

--or--

2 teaspoons dried basil

1 teaspoon fresh thyme -- chopped

--or--

1/4 teaspoon dried thyme

3/4 teaspoon freshly ground pepper

1/2 teaspoon salt

thyme sprigs -- for garnish

 

Cook rice according to package directions. Meanwhile, drain black-eyed peas,

reserving liquid. Rinse peas under cold running water, drain well and set aside.

 

In large pot or Dutch oven, heat oil over medium heat. Add onions and cook,

stirring occasionally, until softened, about 12 minutes. Add garlic and cook

until onions are golden, about 5 minutes more.

 

Stir in tomatoes, basil, thyme and 1/4 cup of water and bring to a boil. Reduce

heat to low ant simmer until tomatoes have softened a bit, about 5 minutes.

 

Stir in rice, black-eyed peas, pepper and salt until well combined. Simmer until

flavors have blended, 5 minutes. Check occasionally and add a little reserved

liquid from peas as needed to keep mixture moist. Spoon into serving bowls and

garnish with thyme sprigs if desired.

 

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Per serving: 366 Calories; 6g Fat (14% calories from fat); 12g Protein; 68g

Carbohydrate; 0mg Cholesterol; 192mg Sodium