Tried and True

[Guest guest]

One of my coworkers brought the following recipes to work as new tried and

trues. Two other recipes have already been posted to this list, Baked

Seasoned Tofu which is in Lorna Sass' New Soy Cookbook, and Portobello

Mushroom Soup, from Estrogen - The Natural Way, which Judith posted a few

weeks ago.

 

Kathleen

 

* Exported from MasterCook *

 

Moroccan Lentil Salad

 

Recipe By : Magic Beans, by Patti Geil

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 cups uncooked lentils

2 1/2 cups water

3 tablespoons lemon juice

1 1/2 tablespoons olive oil

1/2 teaspoon thyme

1/2 teaspoon mint flakes

1/4 teaspoon salt

1/8 teaspoon black pepper

1 clove garlic -- minced

1 1/2 cups cherry tomatoes -- quartered

1 cup diced cucumber

1/2 cup crumbled feta cheese

1/3 cup thinly sliced celery

2 cups romaine lettuce leaves

 

Place the lentils and water in a large saucepan; bring to a boil. Cover,

reduce the heat, and simmer for 20 minutes or until the lentils are

tender. Drain well and set aside. Combine the lemon juice, olive oil,

thyme, mint, salt, pepper, and garlic in a medium bowl; stir with a wire

whisk until blended. Add the lentils, tomatoes, cucumber, cheese, and

celery to the dressing mixture; toss gently to coat. Serve on plates

lined with romaine lettuce. Serves 4.

 

Per Serving (using just 1/4 cup feta): calories: 310, total fat: 9 g (26%

of cals) fiber: 20 g, sodium: 320 mg, Sat. fat: 3g, cholesterol: 13mg,

carbohydrate: 41g.

 

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* Exported from MasterCook *

 

Green Beans in Sesame/Miso

 

Recipe By : unknown

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 cups fresh green beans

cut on the diagonal into 1 1/2 inch length

pinch sea salt

3 tablespoons sesame seeds

1 teaspoon light sesame oil

1 teaspoon lemon juice

2 tablespoons miso

1 tablespoon mirin -- optional

1/2 tablespoon honey

 

Serves 4

 

Place green beans and salt in boiling water and cook, uncovered, until just

tender. Drain and cool. Toast sesame seeds in a dry skillet, stirring

constantly over medium heat for about 2 minutes, until they are fragrant or

begin to pop. Grind seeds in a suribachi or mortar and pestle, add oil and

mix, then add miso and mix. Stir in mirin, lemon juice, and rice syrup,

then toss in beans until evenly coated.

 

Original recipe used brown rice syrup instead of the honey.

 

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