go ahead punk, make these recipes..do you feel lucky?

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QUICK VEGETARIAN PAELLA

Serves: 6 to 8

 

 

 

2 tablespoons olive oil

1 medium onion, chopped

2 to 3 cloves garlic, minced

1 green bell pepper, cut into 2-inch strips

1 red bell pepper, cut into 2-inch strips

2 cups diced ripe tomatoes

15-ounce can low-sodium vegetable broth

1 teaspoon saffron threads, dissolved in

a small amount of hot water (see Note)

6-serving portion quick-cooking brown rice, uncooked

1/2 teaspoon dried thyme

14-ounce can artichoke hearts, drained and coarsely chopped

1 1/2 cups frozen green peas, thawed

1/4 cup chopped fresh parsley

Salt and freshly ground pepper to taste

 

Heat the oil in a soup pot or stir-fry pan. Add the onion and garlic and sauté

over medium heat until translucent, about 5 minutes.

 

Add the green pepper and half of the red pepper (set aside the rest for

garnish), and sauté for 5 minutes, stirring frequently.

 

Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water. Bring to a

simmer and cook, covered, for 10 minutes.

 

Stir in the artichoke hearts, peas, and half of the parsley. Check if rice is

completely done; Add a small amount of water to cook further if needed, or to

add a bit more moisture to the mixture. Season to taste with salt and pepper

Cook, stirring, just until everything is well heated through, about 5 minutes

 

Transfer the rice mixture to a large, shallow serving container. Garnish with a

concentric circle of the reserved red pepper strips, and sprinkle the remaining

parsley over the top. Serve at once.

 

NOTE: Substitute 1 teaspoon turmeric if saffron is unavailable.

 

Calories: 372; Protein: 10g; Total fat: 6g; Carbohydrates: 67g; Cholesterol: 0

 

 

 

 

 

 

 

Asparagus With Roasted-Garlic Vinaigrette

 

2 bunches asparagus (1 1/2 lbs. total), stemmed and peeled 1- inch from

bottom

1/4 c. olive oil

3 garlic cloves, sliced

1 tbsp. fresh lemon juice

1/4 tsp. balsamic vinegar

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. chopped rosemary

 

Cook asparagus in salted simmering water in saucepan until

tender, 5 to 8 minutes.

Drain; keep warm on serving platter.

Meanwhile, heat oil and garlic in small saucepan over low

heat; cook, stirring occasionally, until garlic is tender

and golden, about 8 minutes; be careful garlic does not burn.

Pour into a small bowl.

Add lemon juice, vinegar, salt, pepper and rosemary to garlic

mixture; mix well.

Pour over warmed asparagus. Serve.

Makes 4 servings.

 

 

GREEN TOMATO DILL PICKLES, KOSHER STYLE

 

Green tomatoes

Stalk celery

Sweet green peppers

Garlic

2 quarts water

1 quart vinegar

1 cup salt

Dill

 

USE small, firm green tomatoes.

Pack into sterilized jars.

Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper

cut in fourths.

Make a brine of the water, vinegar and salt.

Boil with the dill for 5 minutes.

Pour the hot brine over the pickles to within 1/2 inch of top of the jar.

Put on cap, screw band firmly tight.

Process in Boiling Water Bath 15 minutes.

These will be ready for use in 4 to 6 weeks.

Makes 6 quarts.

 

 

 

 

Tofu With Pineapple

 

1 lb. tofu

1 large can of pineapple chunks

1 tsp. cornflour

2 tbsps. soy sauce

2 tbsps. dry sherry

Oil

1 green onion, chopped

1 c. bean sprouts

 

Cut drained tofu into small cubes.

Drain syrup from the pineapple, retaining 1 tbsp. of it.

Dissolve cornflour in this.

Stir in sherry and soy sauce.

Add tofu and let stand for 15 minutes.

Heat oil in a wok and stir fry the marinated tofu till the liquid has been

absorbed.

Remove and drain.

Add a little more oil and stir-fry the green onion, bean sprouts and

pineapple for 1 minute.

Add tofu, cook for 2 minutes.

Serve with boiled rice.

Makes 2 servings.

 

 

 

 

Bulgur Pilaf

 

1 tbsp. plus 1 teaspoon veg. oil

1/2 c. chopped onions

2/3 c. bulgur, uncooked

1 1/3 cs. water

1/2 tsp. paprika

1 tbsp. dried parsley flakes

1/16 tsp. dried thyme

1/4 tsp. dried oregano

 

Heat oil in a small saucepan over medium heat.

Add onions an bulgur.

Cook 5 minutes, stirring constantly.

Stir in remaining ingredients and bring to a boil.

Cover, reduce heat to low, and simmer 15 minutes, until water has been

absorbed.

Fluff with a fork before serving.

 

 

 

 

 

Sri Lanka Beetroot Curry

 

1 lb. raw beetroot

2 onions, chopped

2 tbsps. sunflower oil

1 tsp. cumin seeds a pinch of fenugreek seeds

1/4 tsp. brown mustard seeds

8 curry leaves

3 green chillies, desseeded and quartered

1/2 pint coconut milk

salt

 

Peel the beetroot and slice them about as thick as a coin then cut into 1 cm

wide strips.

In a wide frying pan fry the onions in the oil for about 3 minutes, then add

the spices, curry leaves, geen chillies and salt.

When the mustard seeds start to jump add the beetroot and cook for 5 minutes

on a medium heat.

Add the coconut milk. Cover and simmer gently for 10 minutes then uncover

and cook for a further 15 minutes or so until the beetroot is tender.

Makes 4 servings.

 

 

 

 

Sweet Pickled Roasted Peppers

 

3 to 4 red peppers, quartered and seeded

1 cup white distilled vinegar

3/4 cup sugar

3/4 cup water

1/2 teaspoon pickling spices

 

Preheat a broiler.

Broil the peppers until the skin has blistered and peppers are cooked

through, 7 to 9 minutes.

Place in a paper or plastic bag and seal immediately.

Let stand for 15 minutes, or until cool enough to handle, this will make

them easier to peel.

Peel peppers, discard skins.

Place the peeled peppers in a sterilized, heatproof jar with a sterilized,

tight fitting lid.

In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and

pickling spices to a boil.

Pour hot mixture over peppers.

Place lid on jar and let stand at room temperature for 2 days.

Makes about 3/4 cup.

 

 

 

 

Salatet Ful Abiad (Middle Eastern Bean Spread)

 

3 tablespoons olive or vegetable oil

1 clove garlic, minced

2 cups cooked dried fava or white beans, mashed

2 to 4 tablespoons fresh lemon or lime juice

about 1/8 teaspoon cayenne, or 6 drops hot pepper sauce

1/2 teaspoon salt

paprika and/or chopped fresh parsley (optional)

 

Heat 2 tablespoons oil in a large skillet over medium heat.

Add the garlic and sauté until lightly colored but not burnt.

Add the beans, cayenne, lemon juice, and salt and cook until the mixture is

dry, 2 to 4 minutes.

Remove from the heat and stir in the remaining 1 tablespoon oil.

Spoon into a bowl or crock and refrigerate for at least 3 hours and up to 2

days.

If desired, invert onto a serving plate and sprinkle with the paprika.

Serve with pita bread or crackers.

Makes 2 cups.

VARIATIONS:

Bissara (Moroccan Bean Spread): Add 2 teaspoons ground cumin.

Bakla Ezmesi (Turkish Bean Spread): Add 2 tablespoons chopped fresh dill.

 

 

 

Cabbage Braised in Cider (high fiber)

 

The combination of cabbage and onion with apples and cider is an unexpected

surprise that produces a mellow, rich flavor.

2 tablespoon extra-virgin olive oil or canola oil

1 medium mild onion, thinly sliced

2-pound head red cabbage, quartered, cored, thinly sliced

2 Fuji apples, peeled, cored and cut into slices

1/2 cup apple cider

1 1/2 to 2 tablespoons balsamic vinegar, to taste

salt and freshly ground pepper, to taste

 

Heat oil in a large nonstick skillet over medium-high heat.

Add onion and saute until it begins to soften, about 5 minutes.

Add cabbage; saute until slightly wilted, tossing frequently, about 6

minutes.

Mix in apples. Stir in apple cider.

Reduce heat to low-medium, cover and cook until cabbage is just tender,

stirring occasionally, about 6 minutes.

Remove cover and simmer until almost all the liquid evaporates, about 3

minutes. Stir in vinegar and mix well.

Season to taste with salt and pepper and serve.

Makes 4 servings.

 

 

 

KIDNEY BEAN BONANZA

 

1 1/2 ozs. filberts, chopped

2 tbsps. sunflower oil

1 tbsp. tarragon

3/4 tsp. basil

1/2 tsp. salt

1/3 tsp. curry

3 ozs. brown rice, cooked

3 ozs. kidney beans, cooked

1 1/2 ozs. cashew pieces

 

Preheat oven to 375 degrees.

Lightly grease 4 x 8 baking dish with sunflower oil.

Place filberts in blender with 2 ozs. water, oil, tarragon, basil, salt and

curry.

Blend until mixture achieves sauce consistency.

Combine brown rice and beans.

Transfer to baking dish.

Top with filbert sauce.

Sprnkle on cashews.

Bake with cover for 15 minutes.

Makes 2 servings.

 

 

Potato & Red Onion Roast

 

4 lbs. small red potatoes, halved but unskinned

2 large red onions cut into 1/2-inch bits

2 tbsps. olive oil

1 tbsp. crushed dried parsley

1 tbsp. crushed dried rosemary

salt and pepper to taste

 

Preheat oven to 400 degrees.

Coat uncooked potato halves and onion bits in oil and seasonings.

Spread in a deep-sided roasting pan and roast for about 40 minutes.

Turn the onion/potato mixture several times while roasting until all pieces

are light brown.

Makes 4 servings.

 

 

 

Baked Squash with Orange, Garlic & Parsley

 

1/2 cup fresh italian parsley

2 strips orange peel, (2 x 1/2-inch), (orange part only)

2 cloves garlic

2 small acorn squash, (or butternut) seeded, cut into 1-inch-wide slices

2 teaspoons olive oil

 

Preheat oven to 400 degrees.

Finely chop parsley, orange peel and garlic together.

Arrange squash in 13 x 9 x 2 inch glass baking dish.

Drizzle oil over squash.

Sprinkle with parsley mixture, salt and pepper.

Cover with foil.

Bake squash until tender, about 45 minutes.

Makes 4 servings.