more tips from Deserts of vitality

[Guest guest]

GARNISHES

I like to garnish desserts with various colorful food to enhance the

presentation. For example, fresh fruit (either whole, sliced, or pureed

as a sauce) add a very nice color contrast to some desserts (particularly

ice creams/sorbets). I also like toasted nuts for texture diversity

(again, especially with ice creams/sorbets). I often glaze these nuts

with maple syrup (and sometimes a bit of oil and/or some liqueur) so they

have a shiny look instead of a dull look (see " Glossary of Cooking Terms "

for more information on toasting nuts). Other possible garnishes are

shaved chocolate pieces, citrus zest in long thin strands, edible flours,

dried fruits, candied ginger, and toasted shredded coconut.

[Guest guest]

This one was fairly quick and looks good >

 

Pinto Bean Sloppy Joeys

 

Recipe By :Vegetarian Express by Nava Atlas & Lillian Kayte, page 124

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Sandwiches Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 medium onion -- finely chopped

1/2 medium green bell pepper -- finely diced

16 ounces pinto or black beans -- drained and rinsed

1/4 cup wheat germ

1 cup thick tomato sauce or pureed tomatoes

1 tablespoon soy sauce

1 teaspoon honey or brown rice syrup

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon dried basil

6 whole-grain rolls

 

1. Heat the oil in a large, heavy saucepan. Add the onion and bell pepper

and sauté for 3 to 4 minutes.

 

2. Add the remaining ingredients except the rolls and bring to a gentle

simmer. With a potato masher, mash the beans until coarsely and evenly

mashed. Simmer over medium-low heat, loosely covered, for 5 to 7 minutes,

stirring occasionally. Serve at once on whole-grain rolls.

 

The following analysis is based on 1 sloppy Joe sandwich, including a roll:

Calories: 263 Total fat: 4 g Protein: 10 g

Carbohydrate: 46 g Cholesterol: 0 g Sodium: 427 mg

[Guest guest]

CATHERINE HAGEMANN <chagemann

Macaroni Tomato Pie

 

Macaroni Tomato Pie

 

Cook and drain according to pkg directions:

1 c. macaroni

Grease a 9 inch pie plate and line and line bottom and sides with

macaroni.Pour into shell:

2 c. stewed tomatoes

Season with:

1/4 t.pepper

dash of oregano

1 t.salt

Sprinkle over top:

1/4 c. shredded cheddar cheese

1/4 c. buttered bread crumbs

Bake at 350 for 20 mins or until crumbs are brown.Serves 4.

 

Catherine