Need Recipes

July 1, 2002

At 12:05 AM 7/1/02 -0400, you wrote:

>Thanks, Rita for the link to the vegetarian recipe site! I am a a 59 year

>old woman who is just getting into vegetarian cooking. My husband has

>high cholesterol so it is partly that and partly just that I don't care

>for meat as much any more, and partly to cut back on the fat (I have gall

>stones) though we still do eat some meat....can't say we are strictly

>vegetarian yet, but we are definitly headed in that direction! While we

>don't eat a lot of meat at our meals. there has usually been some and

>after 40 years of cooking using meat, I need recipes that will be filling

>and good without meat. My husband will not be satisfied with just

>veggies, so I am hoping for rice, beans etc type meals, especially dishes

>using rice.

Hi Mary!

Quick rice and beans: If possible, get thee a rice cooker. Once you

master the basics (quickly!), the pleasures are innumerable. Throw in

rice, top with water (I like Ming Tsang's explanation of Mt. Fuji [1]),

toss in a rinsed and drained can of beans and some spices. 10 minutes

later, throw in fresh, or even a bag of frozen, vegetables. About another

10 minutes and dinner is ready. (This one works well when I've been called

in from the garden--I can prep it, then jump in the shower.)

You'd also do well to look into traditional vegetarian (or close to

vegetarian) cuisines--Mexican, Indian and other Asian will give you lots of

rice, and Mediterranean cultures in general have just TONS of vegetarian

ideas.

Since you're looking for lowfat, I'll pull up my page of very lowfat Indian

food: <http://carpmank.tripod.com/lfIndian.html> Spices may be

increased/decreased as desired. (These recipes aren't *instant* by any

means, but most will take @30-60 minutes.)

And any chance you can get hubby used to tofu? (I assumed NO WAY in HECK!

with my husband, but he's decided that there are some ways that he really

likes it!)

Good luck,

Katy

1: (From foodtv.com) * " MT FUJI " note: The Mt. Fuji method is a way to

determine the correct amount of water for any quantity of rice. First wash

the rice till the water runs clear to wash away all the starch. Then you

put it in the pan, put your hand flat on top of the rice, and fill the pot

with water until it reaches the first knuckle of your index finger (knuckle

nearest your palm). It always works, no matter what the size of your hand.

May 5, 2007

Hey Members:I have some baby white potatoes and baby turnips with tops (I'll probably juice the tops) and have no idea what to do with them. Last year I brought every root veggie that I could get my hands on and tried making chips (you know like the Mediterrainian Chips in the stores) but instead ended up with lots of leathers, no crunch at all. I seasoned them well, they did taste very good and lasted a very long time.If anyone has a recipe for either of these items will you please share?Thanks, Remain Focused and Good Health to You Elaine

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