Soups and Sides

September 9, 2000

Batch 3

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Chunky Vegetarian Chili!

</Nam>

<Nam>

Delfina & apos;s Yellow Tomato Gazpacho

</Nam>

<Nam>

Spanish Lentil Soup

</Nam>

<Nam>

Steamed Green Beans With Pine Nuts

</Nam>

<Nam>

Stuffed Tomatoes With Goat Cheese Crust

</Nam></Summ>

<RcpE name= " Chunky Vegetarian Chili! " author= " Themestream.com August 6,

2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chunky Vegetarian Chili!

Recipe By :Themestream.com August 6, 2000

Serving Size : 0 Preparation Time :0:00

Categories : Chili New Import

Amount Measure Ingredient -- Preparation Method

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

1 medium green pepper; chopped

1 medium onion; chopped

3 garlic cloves; minced

29 ounces can mexican-style tomatoes -- undrained

15 ounces can kidney beans -- drained and rinsed

15 ounces can pinto beans -- drained and rinsed

11 ounces can whole-kernel corn -- drained

2 1/2 cups water

1 cup rice (uncooked)

2 tablespoons chili powder

1 1/2 teaspoons ground cumin

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven

over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans,

pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a

boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

Description:

" Mmmmmm....my mouth is watering just thinking about it! "

Source:

" Christine L. Reed "

Copyright:

" Cpr: Christine L. Reed "

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

Per serving: 58 Calories (kcal); 3g Total Fat; (37% calories from fat); 2g

Protein; 10g Carbohydrate; 0mg Cholesterol; 174mg 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 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Chili

</CatT>

<CatT>

New Import

</CatT>

</CatS>

<IPrp>

undrained

</IPrp>

</IngR>

<IPrp>

drained and rinsed

</IPrp>

</IngR>

<IPrp>

drained and rinsed

</IPrp>

</IngR>

<IPrp>

drained

</IPrp>

</IngR>

<DirS>

<DirT>

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven

over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans,

pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a

boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

</DirT>

<DirT>

</DirT>

</DirS>

<Desc>

Mmmmmm....my mouth is watering just thinking about it!

</Desc>

<Srce>

Christine L. Reed

</Srce>

<CpyR>

Cpr: Christine L. Reed

</CpyR>

</RcpE>

<RcpE name= " Delfina & apos;s Yellow Tomato Gazpacho " author= " Janet Fletcher,

Chronicle Staff Writer " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Delfina's Yellow Tomato Gazpacho

Recipe By :Janet Fletcher, Chronicle Staff Writer

Serving Size : 4 Preparation Time :0:00

Categories : New Import Soups & Stews

Amount Measure Ingredient -- Preparation Method

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

2 1/2 pounds yellow or gold tomatoes

1/2 pound bread (not sourdough) -- crusts removed

2 tablespoons sherry vinegar + more if needed

2 tablespoons red wine vinegar + more if needed

1 small japanese cucumber (about 1/3 pound) -- peeled and cut

into

1/2 yellow or gold bell pepper -- deribbed and cut int

1/2 red onion -- sliced

1 or 2 garlic cloves -- finely minced

kosher salt -- to taste

1/4 cup extra virgin olive oil + more -- if needed

Peel and core the tomatoes and cut them in half. Strain the juice in the seed

cavities and reserve, discarding seeds.

Tear the bread into chunks and place in a large bowl. Add the tomato juice, 2

tablespoons sherry vinegar and 2 tablespoons red wine vinegar. Stir to moisten

the bread. Add the cucumber, bell pepper, onion, garlic and tomatoes. Season

with salt. Let marinate at room temperature for 1 to 2 hours.

Puree this mixture in a blender or food processor, adding 1/4 cup oil to

emulsify.

Strain the puree through a medium sieve.

Taste and adjust seasoning with oil, vinegar and salt.

Chill thoroughly before serving.

PER SERVING: 240 calories, 4 g protein, 25 g carbohydrate, 15 g fat (2 g

saturated), 0 cholesterol, 124 mg sodium, 5 g fiber.

S(http):

" //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/

9/FD34698.DTL & type=food "

Copyright:

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

Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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

Other Carbohydrates

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

]]>

</RTxt>

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

</CatS>

<IPrp>

crusts removed

</IPrp>

</IngR>

<IngR name= " red wine vinegar + more if needed " unit= " tablespoons "

qty= " 2 " ></IngR>

<IPrp>

peeled and cut into 1 & quot; pieces

</IPrp>

</IngR>

<IPrp>

deribbed and cut into 1 & quot; pieces

</IPrp>

</IngR>

<IPrp>

sliced

</IPrp>

</IngR>

<IPrp>

finely minced

</IPrp>

</IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<IPrp>

if needed

</IPrp>

</IngR>

<DirS>

<DirT>

Peel and core the tomatoes and cut them in half. Strain the juice in the seed

cavities and reserve, discarding seeds.

</DirT>

<DirT>

Tear the bread into chunks and place in a large bowl. Add the tomato juice, 2

tablespoons sherry vinegar and 2 tablespoons red wine vinegar. Stir to moisten

the bread. Add the cucumber, bell pepper, onion, garlic and tomatoes. Season

with salt. Let marinate at room temperature for 1 to 2 hours.

</DirT>

<DirT>

Puree this mixture in a blender or food processor, adding 1/4 cup oil to

emulsify.

</DirT>

<DirT>

Strain the puree through a medium sieve.

</DirT>

<DirT>

Taste and adjust seasoning with oil, vinegar and salt.

</DirT>

<DirT>

Chill thoroughly before serving.

</DirT>

<DirT>

PER SERVING: 240 calories, 4 g protein, 25 g carbohydrate, 15 g fat (2 g

saturated), 0 cholesterol, 124 mg sodium, 5 g fiber.

</DirT>

</DirS>

<AltS label= " http "

source= " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/09/\

FD34698.DTL & amp;type=food " />

<CpyR>

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Spanish Lentil Soup

Recipe By :Cooking Light September 2000

Serving Size : 9 Preparation Time :0:00

Categories : Beans & Legumes New Import

Soups & Stews

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 cup onion -- diced

4 garlic cloves -- minced

3/4 cup red bell pepper -- chopped

3/4 cup green bell pepper -- chopped

2 tablespoons sherry vinegar or red wine vinegar

1 teaspoons ground cumin -- (1-1/2)

1/4 teaspoon crushed red pepper

1 cups chopped plum tomato (about 3/4 pound) -- (1-1/2)

1 teaspoon salt

6 cups water

2 cups dried red lentils

1 teaspoon hungarian sweet paprika

Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic;

sauté 2 minutes. Add bell peppers, vinegar, cumin, and crushed red pepper; sauté

3 minutes. Add tomato and salt; cook 2 minutes. Add water, lentils, and paprika;

bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until

lentils are tender.

CALORIES 185 (11% from fat); FAT 2.3g (sat 0.3g, mono 1.3g, poly 0.5g); PROTEIN

12.9g; CARB 29.6g; FIBER 6.1g; CHOL 0mg; IRON 4.7mg; SODIUM 289mg; CALC 35mg

Description:

" Onions, bell peppers, garlic, and sherry vinegar lend this soup a

Spanish flair. "

Cuisine:

" Mediterranean "

Yield:

" 9 cups "

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

Per serving: 23 Calories (kcal); 2g Total Fat; (59% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 243mg Sodium

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

Other Carbohydrates

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

]]>

</RTxt>

<CatS>

<CatT>

Beans & amp; Legumes

</CatT>

<CatT>

New Import

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

</CatS>

<IPrp>

diced

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " sherry vinegar or red wine vinegar " unit= " tablespoons "

qty= " 2 " ></IngR>

<IPrp>

(1-1/2)

</IPrp>

</IngR>

<IPrp>

(1-1/2)

</IPrp>

</IngR>

<DirS>

<DirT>

Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic;

sauté 2 minutes. Add bell peppers, vinegar, cumin, and crushed red pepper; sauté

3 minutes. Add tomato and salt; cook 2 minutes. Add water, lentils, and paprika;

bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until

lentils are tender.

</DirT>

<DirT>

CALORIES 185 (11% from fat); FAT 2.3g (sat 0.3g, mono 1.3g, poly 0.5g); PROTEIN

12.9g; CARB 29.6g; FIBER 6.1g; CHOL 0mg; IRON 4.7mg; SODIUM 289mg; CALC 35mg

</DirT>

</DirS>

<Desc>

Onions, bell peppers, garlic, and sherry vinegar lend this soup a Spanish flair.

</Desc>

<Natn>

Mediterranean

</Natn>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Steamed Green Beans With Pine Nuts

Recipe By :Cooking Live

Serving Size : 4 Preparation Time :0:00

Categories : New Import Side Dish

Vegetables

Amount Measure Ingredient -- Preparation Method

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

1 pound greens beans -- ends trimmed

3 tablespoons pine nuts

2 tablespoons butter

salt -- to taste

Steam green beans for 7 minutes.

Meanwhile toast pine nuts in pan, until lightly golden, Add green beans and 2

tablespoons butter to pan and cook until just warm. Season with salt, to taste

Cuisine:

" Mediterranean "

Source:

" Recipe courtesy Georgia Downard "

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

Per serving: 87 Calories (kcal); 9g Total Fat; (89% calories from fat); 2g

Protein; 1g Carbohydrate; 16mg Cholesterol; 59mg Sodium

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

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Side Dish

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

ends trimmed

</IPrp>

</IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Steam green beans for 7 minutes.

</DirT>

<DirT>

Meanwhile toast pine nuts in pan, until lightly golden, Add green beans and 2

tablespoons butter to pan and cook until just warm. Season with salt, to taste

</DirT>

</DirS>

<Natn>

Mediterranean

</Natn>

<Srce>

Recipe courtesy Georgia Downard

</Srce>

</RcpE>

<RcpE name= " Stuffed Tomatoes With Goat Cheese Crust " author= " Mark Zeitouni,

former chef at Bistro Viola, Berkeley, CA " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Stuffed Tomatoes With Goat Cheese Crust

Recipe By :Mark Zeitouni, former chef at Bistro Viola, Berkeley, CA

Serving Size : 4 Preparation Time :0:00

Categories : New Import Stuffeds

Vegetables

Amount Measure Ingredient -- Preparation Method

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

4 large tomatoes

2 tablespoons olive oil

salt and pepper -- to taste

1/2 pound haricots verts -- or other thin young

1 tablespoon butter

kernels from 1 ear of fresh corn

1/4 cup water

1 fingerling potato -- roasted or boiled an

4 ounces fresh goat cheese

1 head frisee

Preheat the oven to 500 degrees., and bring a large pot of salted water to a

boil over high heat.

To make the tomato shells: Core the tomatoes and scoop out the inside pulp and

seeds, leaving the walls about 1/2-inch-thick. Rub about 1 tablespoon of the

olive oil over the skin and around the inside of each tomato, then season

generously with salt and pepper inside and out.

Add the haricots verts to the water and boil for about 4 minutes, or until they

are just tender. Drain the beans and rinse under cold tap water. Cut the cooled

beans into 1-inch lengths and set aside.

Melt the butter in a medium saute pan over medium-high heat. Add the green

beans, corn kernels and water and cook, stirring occasionally, for 2 minutes.

Add the diced potato and cook, stirring, for about 1 minute longer, or until the

liquid evaporates. Season the vegetables with salt and pepper.

Arrange the tomatoes cavity- side up in an ovenproof pan or on a baking sheet.

Spoon the hot vegetable mixture into the tomatoes, dividing it evenly. Top the

vegetable mixture with the goat cheese, pressing it gently into the vegetables.

Bake for about 6 minutes, or until the tomatoes are hot.

Meanwhile, tear the frisee into bite-size pieces and place in a large bowl.

Toss the frisee with the remaining 1 tablespoon oil. Season with salt and

pepper. Divide the frisee among serving plates, then top each with a stuffed

tomato.

PER SERVING: 220 calories, 8 g protein, 14 g carbohydrate, 16 g fat (7 g

saturated), 21 mg cholesterol, 151 mg sodium, 3 g fiber.

Description:

" This simple mixture is seasoned only with salt and pepper. However,

don't be afraid to use fresh herbs such as tarragon, thyme or parsley

in the blend. "

Cuisine:

" Mediterranean "

Source:

" www.sfgate.com "

S(http):

" //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/

2/FD51647.DTL "

Copyright:

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

Per serving: 111 Calories (kcal); 10g Total Fat; (76% calories from fat); 1g

Protein; 6g Carbohydrate; 8mg Cholesterol; 41mg Sodium

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

Other Carbohydrates

NOTES : This simple mixture is seasoned only with salt and pepper. However,

don't be afraid to use fresh herbs such as tarragon, thyme or parsley in the

blend.

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

]]>

</RTxt>

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Stuffeds

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

to taste

</IPrp>

</IngR>

<IPrp>

or other thin young green beans

</IPrp>

</IngR>

<IPrp>

roasted or boiled and diced

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat the oven to 500 degrees., and bring a large pot of salted water to a

boil over high heat.

</DirT>

<DirT>

To make the tomato shells: Core the tomatoes and scoop out the inside pulp and

seeds, leaving the walls about 1/2-inch-thick. Rub about 1 tablespoon of the

olive oil over the skin and around the inside of each tomato, then season

generously with salt and pepper inside and out.

</DirT>

<DirT>

Add the haricots verts to the water and boil for about 4 minutes, or until they

are just tender. Drain the beans and rinse under cold tap water. Cut the cooled

beans into 1-inch lengths and set aside.

</DirT>

<DirT>

Melt the butter in a medium saute pan over medium-high heat. Add the green

beans, corn kernels and water and cook, stirring occasionally, for 2 minutes.

Add the diced potato and cook, stirring, for about 1 minute longer, or until the

liquid evaporates. Season the vegetables with salt and pepper.

</DirT>

<DirT>

Arrange the tomatoes cavity- side up in an ovenproof pan or on a baking sheet.

Spoon the hot vegetable mixture into the tomatoes, dividing it evenly. Top the

vegetable mixture with the goat cheese, pressing it gently into the vegetables.

Bake for about 6 minutes, or until the tomatoes are hot.

</DirT>

<DirT>

Meanwhile, tear the frisee into bite-size pieces and place in a large bowl.

Toss the frisee with the remaining 1 tablespoon oil. Season with salt and

pepper. Divide the frisee among serving plates, then top each with a stuffed

tomato.

</DirT>

<DirT>

PER SERVING: 220 calories, 8 g protein, 14 g carbohydrate, 16 g fat (7 g

saturated), 21 mg cholesterol, 151 mg sodium, 3 g fiber.

</DirT>

</DirS>

<Desc>

This simple mixture is seasoned only with salt and pepper. However, don & apos;t

be afraid to use fresh herbs such as tarragon, thyme or parsley in the blend.

</Desc>

<Natn>

Mediterranean

</Natn>

<Srce>

www.sfgate.com

</Srce>

<AltS label= " http "

source= " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/02/\

FD51647.DTL " />

<CpyR>

</CpyR>

<Note>

This simple mixture is seasoned only with salt and pepper. However, don & apos;t

be afraid to use fresh herbs such as tarragon, thyme or parsley in the blend.

</Note>

</RcpE></mx2>

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