$%%$#^@^#$...lost 12 saved recipes

[Guest guest]

the owner of my company turned off my work computer thoughtfully..and i lost a

dozen recipes i had saved fer you kids...

*sigh*

oh well...

here are a couple

 

 

 

Vegetarian, Diabetic, Low-Fat Lemon Zucchini-Squash Sauté (no exchanges)

 

1 tbsp. olive oil

2 medium zucchini, 1 lb. cut lengthwise into quarters, then into

1 1/2 inch pieces, about 2 cs.

2 yellow squash, 1 lb. cut diagonally into 1/4 in slices, 2 cs.

1 clove garlic, minced

1/2 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. salt

1 tbsp. lemon juice

1 tsp. grated lemon zest

 

In large nonstick skillet heat oil over medium-high heat.

Add next 6 ingredients and cook about 6 minutes or until

tender, stirring occasionally.

Stir in juice and zest, remove from heat.

Makes 6 servings.

Calories...48...Fat...2 g...Carbs...6 g...Protein...2 g...

Sodium...181 mg...Fiber...2 g.

 

 

Veagetarian Dal (Indian Curried Lentils)

 

Dal, the Indian word for lentils, refers to a dish of cooked lentils, split

peas, or beans.

Serve very thin dal as a soup, medium thin dal with vegetables as a dip, and

thick dal as a side dish.

In India, dal is a common accompaniment to curry dishes.

 

2 cups (about 1 pound) dried brown lentils

3 tablespoons vegetable oil

2 medium onions, chopped

 

Spice Mixture I:

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric

1/2 teaspoon cayenne

 

Spice Mixture II:

1 teaspoon ground cumin or coriander or 3/4 teaspoon cumin seeds

1 teaspoon mustard seeds

3/4 teaspoon turmeric

1/2 teaspoon ground cinnamon (optional)

 

Spice Mixture III:

2 tablespoons curry powder

 

4 cups water

3 to 4 whole cloves

1 (2-inch) stick cinnamon

2 bay leaves

Salt to taste

2 tablespoons chopped cilantro (optional)

1/2 cup sour cream or yogurt (optional)

 

Wash the lentils well, cover with water, and soak over night.

Drain and rinse well.

(Soaking helps the lentils to hold their shape.)

Heat the oil in a large skillet or pot over medium heat.

Add the onions and saute until soft and translucent (5 to 10 minutes).

Stir in your choice of spice mixtures and saute for 3 to 5 minutes.

Stir in the lentils.

Add the water (add a little more water to make a soup), cloves, cinnamon stick,

and bay leaves.

Bring to a boil, cover, reduce the heat, and simmer, stirring occasionally,

until very tender (about 1 hour).

Discard the cloves, cinnamon, and bay leaves.

Add salt to taste.

If desired, stir in the cilantro.

Serve at room temperature or chilled.

 

VARIATIONS:

Ginger Dal: Saute 2 minced cloves garlic and 1 teaspoons grated fresh ginger in

1 tablespoon hot oil until fragrant and stir into the cooked lentils.

Yellow Split Pea Dal (Arhar Dal): Use 2 cups (about 1 pound) dried yellow split

peas and 6 cups boiling water.

Cover, reduce the heat to low, and simmer until soft (2 to 2 1/2 hours).

Dal with Lemon: Add 1 to 2 tablespoons fresh lemon juice to the cooked lentil

mixture.

Makes 6 to 8 servings.

 

 

 

 

 

Vegetarian, Low-Fat Mushroom, Barley & Red Pepper Soup for Two (high fiber)

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1/3 cup pearl barley

2 teaspoons olive oil

1/3 pound onions -- finely chopped

1 clove garlic -- finely chopped

1 red bell peppers -- 1/3x-1-inch strips

4 ounces mushrooms -- halved, thinly sliced

2 1/2 cups full-flavored vegetable stock -- (up to 3 cups)

1 tablespoon finely chopped fresh cilantro leaves

2 tablespoons chopped spinach leaves (optional)

2 teaspoons fresh thyme leaves

1 bay leaf

1 teaspoon chopped fresh marjoram

1 strip lemon zest

salt and black pepper

lemon juice (optional)

fresh herbs -- for garnish

 

Put barley into pan with plenty of cold water. Bring to the boil, simmer for 2

minutes then drain. Return to the pan with plenty of fresh cold water and add a

little salt. Bring to the boil, reduce the heat, partially cover and simmer for

35 to 40 minutes. Drain well.

Meanwhile, heat oil in large sauce pan. Add onions and garlic; gently fry until

soft and translucent (5 minutes). Add the peppers and mushrooms and sweat over a

gentle heat for 5 minutes.

Add stock, cooked barley, herbs, lemon zest and salt and pepper. Bring to boil,

reduce heat, cover and simmer for 30 to 35 minutes.

Remove lemon zest and bay leaves and discard. Taste and adjust the seasoning.

Add lemon juice to taste. Garnish with fresh herbs.

Makes 2 servings.