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* Exported from MasterCook *

 

Italian Skillet Supper

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Italian Lacto

Pasta Vegan Option

 

 

Amount Measure Ingredient -- Preparation Method

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

1 can vegetable broth -- (14.5 oz)

8 ounces uncooked orzo pasta

1 can (14.5 oz) diced tomatoes -- w/basil, garlic & or

1 can (15 oz) black beans -- rinsed & drained

2 cups frozen broccoli cauliflower & carrots

2 tablespoons fresh parsley -- (optional), chopped

2 tablespoons parmesan cheese -- (optional), shredded

 

Heat broth to boiling in a 10-inch skillet. Stir in pasta. Heat to boiling

and reduce heat to low. Cover and simmer 10-12 minutes or until liquid is

absorbed.

 

Stir in tomatoes, beans, and vegetables. Cover and cook over medium heat for

5-10 minutes, stirring occasionally, until vegetables are tender.

 

Stir in parsley and sprinkle with Parmesan cheese, if desired.

 

Source:

" rec.food.recipes, poster unknown "

S(Formatted By):

" Nancy Braswell "

 

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Per serving: 53 Calories (kcal); 2g Total Fat; (29% calories from fat); 3g

Protein; 7g Carbohydrate; 3mg Cholesterol; 454mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Ratatouille Stew

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Mediterranean Stew

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 red or green bell pepper -- chopped

1 medium zucchini -- chopped

2 1/2 cups eggplant -- peeled and cut into

1 can (28 oz) whole tomatoes -- undrained, cut up

1 cup water

3 garlic cloves -- minced

1 teaspoon dried Italian seasoning

1/4 teaspoon pepper

1/2 cup uncooked orzo or rosamarina

 

In large saucepan or Dutch oven, combine all ingredients except orzo. Bring to

a boil over medium-high heat.

 

Reduce heat to medium-low; cover and cook 15 minutes.

 

Add orzo; cover and cook 10 to 15 minutes or until orzo and vegetables are

tender, stirring frequently.

 

Source:

" rec.food.recipes - 10 Dec 1996 "

S(Formatted By):

" Nancy Braswell "

 

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Per serving: 25 Calories (kcal); trace Total Fat; (6% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0