Composed Salad Recipes Wanted Plz: Indian Split Pea Soup

[Guest guest]

Hi, does anyone have any nice recipes for composed salads, i.e moroccan chickpea

salad, grilled potato salads, thanks here's a recipe for a soup from Beyond the

Moon Cookbook, by ginny callan.

 

Happy New Year.

 

Gary

 

* Exported from MasterCook *

 

Indian Split Pea Soup

 

Recipe By :Horn of the Moon Cookbook, Ginny Callan

Serving Size : 6 Preparation Time :1:15

Categories : Veg2

 

Amount Measure Ingredient -- Preparation Method

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

2 cups yellow split peas

8 cups water or stock

2 tablespoons sunflower oil

1 cup onion -- diced

1 1/2 tablespoons minced garlic

1 tablespoon fresh ginger root -- minced

1 1/2 cups spinach -- chopped

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon turmeric

1/8 teaspoon cayenne pepper

1 teaspoon salt

 

Wash peas. Add to water or stock in a 3-quart soup pot. Bring to a boil and

cook on low heat for 45 minutes, half covered with a lid, stirring occasionally.

 

Heat the oil in a fry pan and saute the onions, garlic, and ginger until lightly

browned and tender. Add to split peas along with all the remaining ingredients.

Lower heat to simmer, cover, and continue to cook 30 minutes more, stirring

occasionally.

 

Per serving: 52 Calories; 5g Fat (78% calories from fat); 1g Protein; 2g

Carbohydrate; 0mg Cholesterol; 462mg Sodium

 

 

 

 

 

 

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

Per Serving (excluding unknown items): 57 Calories; 5g Fat (70.9% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 363mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Can substitute kale for spinach. I am lazy and use frozen

spinach.

 

 

 

 

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

[Guest guest]

HI Gary!!

 

HAPPY NEW YEAR

 

IN Veggie Times last November issue- they had a contest winning recipe for a

kasha pilaf salada and it was soooooooooo good.. it had walnuts, dried

cranberries & celery & scallions and all kinds of stuff and a light honey

dressing- very very yummy & it would be festive.. If youhave MC- try to find

it - I don't have MC so I cannot post it for you.. but if you get desparate-

let me knwo- i'll hand type it for you..

as for the morroccan chickpea salads- this one is my new fav.. one of the

great folks on this list sent it to me when i wa slooking for more protein

in my diet. ( I also add feta cheese to it)

 

I'll hand type it becuz i only have a hard copy now... It's called CousCous

salad with grapes.

 

( I'll send it to you separately since i think i'm not supposed to send in

anything but MC format. )

 

Jamie

 

 

Gary Thompson [gary_thompson]

Monday, December 31, 2001 8:12 PM

Veg-Recipes

Composed Salad Recipes Wanted Plz: Indian Split

Pea Soup

 

 

Hi, does anyone have any nice recipes for composed salads, i.e moroccan

chickpea salad, grilled potato salads, thanks here's a recipe for a soup

from Beyond the Moon Cookbook, by ginny callan.

 

Happy New Year.

 

Gary

 

* Exported from MasterCook *

 

Indian Split Pea Soup

 

Recipe By :Horn of the Moon Cookbook, Ginny Callan

Serving Size : 6 Preparation Time :1:15

Categories : Veg2

 

Amount Measure Ingredient -- Preparation Method

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

2 cups yellow split peas

8 cups water or stock

2 tablespoons sunflower oil

1 cup onion -- diced

1 1/2 tablespoons minced garlic

1 tablespoon fresh ginger root -- minced

1 1/2 cups spinach -- chopped

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon turmeric

1/8 teaspoon cayenne pepper

1 teaspoon salt

 

Wash peas. Add to water or stock in a 3-quart soup pot. Bring to a boil

and cook on low heat for 45 minutes, half covered with a lid, stirring

occasionally.

 

Heat the oil in a fry pan and saute the onions, garlic, and ginger until

lightly browned and tender. Add to split peas along with all the remaining

ingredients. Lower heat to simmer, cover, and continue to cook 30 minutes

more, stirring occasionally.

 

Per serving: 52 Calories; 5g Fat (78% calories from fat); 1g Protein; 2g

Carbohydrate; 0mg Cholesterol; 462mg Sodium

 

 

 

 

 

 

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

Per Serving (excluding unknown items): 57 Calories; 5g Fat (70.9% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

363mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1

Fat.

 

NOTES : Can substitute kale for spinach. I am lazy and use frozen

spinach.

 

 

 

 

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

 

 

 

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