Intro -- Hello everyone!

[Guest guest]

Welcome Laura. We do have a wonderful selection of recipes, that are tried and

true, and shared by the members. I'm glad you've been checking them out.

Judy

-

ameliab081

Friday, January 26, 2007 7:09 AM

Intro -- Hello everyone!

 

 

Hello! My name is Laura and I'm new to this group, after being

referred here by one of your wonderful members I am looking to

increase the number of low-fat, vegetarian foods in my family's diet

for better health benefits. I am both the main cook and grocery

shopper in the family, so I have a lot of influence on my family's

dietary health. No one here is tied to meat, only taste! Your site

looks like a fantastic resource for finding a lot of delicious

recipes!

 

I look forward to meeting all of you!

 

Here is a recipe that is a favorite of mine. I hope that you enjoy

it!

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Rice-Stuffed Bell Peppers (Everyday Cooking with Dr. Dean Ornish)

 

Serves 8

8 large bell peppers, preferably red

2 ½ C vegetable broth

½ tsp salt

¼ tsp black pepper

1 C diced mushrooms

½ C finely diced onion

½ C finely diced celery

2 C basmati rice

½ C canned diced tomatoes

1 tsp cumin seed

1 C green peas, fresh or frozen

 

Make " caps " for each pepper by slicing about /3 inch off the top of

each one. Set the caps aside. Carefully remove the seeds and white

ribs inside each pepper. Boil the peppers in a large pot of salted

water until tender, 5 to 7 minutes. Drain and plunge into ice water

to stop the cooking. When cool, drain again and pat dry.

 

Bring the broth to a simmer in a large saucepan. Add salt, pepper,

mushrooms, onion, and celery. Simmer until vegetables are tender,

about 5 minutes. Add rice, tomatoes, and cumin. Return to a

simmer, cover, reduce heat to lowest setting, and cook 18 minutes.

Uncover and put peas on top; do not stir in. Cover pot again,

remove from heat, and let stand 7 minutes to allow peas to cook

through. Transfer mixture to a large bowl and fluff with a fork.

 

Preheat oven to 425 degrees F. Divide the stuffing evenly among the

peppers; you should have about 1 cup stuffing for each pepper. Top

with lids. Arrange them in a 9 by 13-inch baking dish; if they

don't want to " stand, " lay them gently on their sides. Bake,

uncovered, for 20 minutes, or until peppers are hot throughout.

Serve with Black Bean Sauce (see below).

 

Serving size: 1 stuffed pepper

Calories: 229

Fat: 0.65g

Cholesterol: 0 mg

Carbohydrate: 50.2 g

Protein: 5.8 g

Sodium: 45.0 mg

 

Black Bean Sauce (Everyday Cooking with Dr. Dean Ornish)

 

Makes 3 Cups

 

1/2 C diced onion

1 tsp minced garlic

1 (15-oz.) can black beans

1 (15-oz) can tomato sauce (I use no-salt sauce)

½ tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

salt and pepper

 

In a saucepan, combine onion, garlic, and ¼ C water. Bring to a

simmer and simmer until liquid evaporates and onion is transparent,

3 to 5 minutes. Stir in black beans with their liquid, tomato

sauce, cumin, coriander, and chili powder. Simmer, covered, until

flavors are blended, 15 to 20 minutes. Stir occasionally to prevent

sticking; thin, if needed, with a little water. Season to taste

with salt and pepper.

 

Serving size: about 1/3 C

Calories: 66

Fat: 0.4 g

Cholesterol: 0 mg

Carbohydrate: 12.8 g

Protein: 3.8 g

Sodium: 208.7 mg (with no salt added)