Hi all

[Guest guest]

Hi all: I am Carla from Wichita, Mom to 2 onery boys, married forever and as

long as I've been married is how old our cat Poppet is. I love to cook and am

doing my darndest to convince all three of my boys that veggies are our friends.

We have tried both recipes below and they are good. I did not find cardamom pods

for the curry but it was great even without.

 

 

* Exported from MasterCook *

 

Andrew's Mushroom Ta-Rito

 

Recipe By :John Ettinger

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons vegetable oil

1 onion -- chopped

2 cloves garlic -- minced

1 pound mushrooms -- thinly sliced

2 jalapenos -- seeded and minced

1 14 oz can tomatoes -- drained and chopped

2 tablespoons fresh cilantro -- chopped

1/4 pound jack or cheddar cheese, -- grated

6 flour tortilla

fresh salsa optional

 

Heat oil in a skillet and add onion and garlic.

 

Saute for 2 to 3 minutes, then add the mushrooms and peppers.

 

Saute another 3 to 4 minutes, add tomatoes, and saute 10 minutes.

 

Remove from heat and stir in the cilantro and cheese.

 

Heat the tortillas in a dry skillet or microwave, then spoon in the filling,

fold over and top with salsa.

 

Source:

" Fast, Fresh, and Spicy Vegetarian "

Copyright:

" 1995 John Ettinger "

 

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Per serving: 323 Calories (kcal); 12g Total Fat; (33% calories from fat); 8g

Protein; 46g Carbohydrate; 0mg Cholesterol; 348mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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

 

 

 

 

 

* Exported from MasterCook *

 

Eggplant Curry

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : African Main Dish

Tanzanian Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

4 large Eggplants, peeled & cubed

2 teaspoons Salt

2 large Onions, chopped

2 each Garlic cloves, crushed

4 tb Oil

1 t Cumin seeds, crushed

1 t Coriander

3 each Cardamom pods

2 teaspoons Ginger, grated

1/2 teaspoon Turmeric

1 t Salt

2 each Chili peppers, crushed

3 large Potatoes, chopped

1 each Tomato, peeled & chopped

1 t Tomato paste

 

Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.

Meanwhile in a large skillet, saute onions & garlic in the oil until

golden, stirring & ensuring that it's not scorching. Add all the

spices & peppers & stir-fry a couple of minutes.

 

Squeeze eggplant pieces to get rid of excess moisture. Dump the

pieces into the pot. Stir until they become limp & slightly golden.

Add more oil if necessary Add the potatoes & let them brown on all

sides.

 

When potatoes are somewhat tender, but still fork resistant, add

tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat

& simmer until vegetables are tender but not mushy. The sauce should

be thick, like syrup. If too thin, simmer a little longer. Serve

over rice.

 

" The Africa News Cookbook "

 

 

 

 

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Per serving: 1303 Calories (kcal); 145g Total Fat; (98% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 1239mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 29 Fat; 0

Other Carbohydrates

 

 

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