1 3/4 c Tomato juice 3 ts Curry powder 1 ts Garlic powder 1 ts Ground coriander 1 ts Salt 1/2 ts Ground ginger 1/2 ts Ground cumin 1/4 ts Ground red pepper 1 c Water 1 c Uncooked couscous 1 c Diagonally sliced carrots -(about 3 medium) 1/2 c Dark seedless raisins 1 1/2 c Broccoli florets 1 Red bell pepper, cut into -1" chunks (1 cup) 1 cn Chick peas, rinsed and -drained (15 oz) In a 2-quart glass measure, stir together juice, curry powder, garlic powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water. Cover with lid and microwave on high 3-5 minutes, or until boiling. Stir in couscous; cover and let stand 8 minutes. Add carrots and raisins to mixture remaining in glass measure. Cover with vented plastic wrap and microwave on high 4-6 minutes, or until crisp tender. Add broccoli and bell pepper. Microwave on high 3-5 minutes, or until crisp tender. Stir in peas; re-cover and microwave on high 2 minutes. Fluff couscous with a fork and arrange in the center of a large serving plate. Surround with vegetable mixture and serve immediately. Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams fat (3 percent total calories); 77 grams carbohydrates; 14 grams dietary fiber; no cholesterol; 1,234 milligrams sodium. |
1 lb Washed spinach 1/2 ts Salt 2 tb Lard or bacon drippings 1/2 ts Pepper 1 tb Shelled pine nuts 1 tb Raisins Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or drippings in saucepan, add spinach, salt and pepper and cook 5 minutes longer. Add nuts and raisins and serve. Serves 4. From: The Talisman Italian Cook Book Shared By: Pat Stockett |
1 1/2 lb Fresh spinach - washed and trimmed 1/2 ts Freshly grated fresh ginger 1 Garlic clove; mashed 1/2 ts Minced fresh hot green chili -(very finely minced) 1/2 ts Salt 2 tb Very finely minced cilantro 2 tb Mustard oil This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the other strong flavors include raw garlic, raw ginger, green chilis, and cilantro. If you can't obtain the pungent golden mustard oil which is called for in this recipe (available in Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried mustard in 2 tablespoons of vegetable oil. In Northern India, this dish is eaten at room temperature for breakfast, along with fried bread and tea. While raw garlic may seem alarming first thing in the morning, Indians consider it a medicinal necessity, and many swallow a crushed clove every day. DIRECTIONS: ========== Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and cook on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under cold water, and squeeze out as much liquid as you can easily. Put spinach in food processor or blender with 2 tablespoons water and blend until smooth. This will result in a fairly thick paste. Put in a serving bowl. Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour this dressing over the spinach and mix thoroughly. Source: (C) 1981 Madhur Jaffrey The Herb Companion - February/March 1993 Typed for you by Karen Mintzias |
2 lb Spinach, trimmed & washed 6 tb Butter, softened Salt Pepper, freshly ground Nutmeg, pinch 1 Clove garlic, sm 1/2 c Pine nuts 1/2 c Seeded raisins Ham, smoked (optional) Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired. Mrs. Maynard C. Nicholl |
3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked 2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered 1 ea Garlic clove, chopped 1 T Wine 1 T Soy sauce 3/4 t Sugar 3/4 t Sesame oil 1 T Hot bean paste or chili sauc 1/3 t Szechwan pepper (optional) 2 T Chicken stock 2-4t 1/2 t Cornstarch (for thickening) 2 T Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. |
----------------------------------SPINACH---------------------------------- 2 lb Spinach 1 c White Sauce ---------------------------WHITE SAUCE (BECHAMEL--------------------------- 1 tb Butter 1 1/2 tb Flour 1 c Milk; warmed SPINACH: Cook spinach briefly by either boiling or steaming. Drain and squeeze out excess moisture. Mix with 1 cup white sauce and warm over low heat, 3-to-5 minutes. WHITE SAUCE (BECHAMEL): Melt the butter in a saucepan over low heat. Add the flour and cook, stirring with a wooden spoon, 2-to-3 minutes. Remove from heat, add the hot milk gradually, stirring constantly with a whisk. Return to the heat and simmer, stirring constantly, until thickened, 2-to-3 minutes. |
1 1/2 lb Potatoes 1 ea Broccoli head, include stem 5 lg Carrots, sliced 1 sm Cauliflower, chopped 1 md Onion, finely chopped 1/2 c Ghee Depending on the size of the potatoes, either leave them whole or quarter them, but do not cut them too small. Chop the broccoli, reserving the inner stem, but discarding the fibrous outside. Chop the head. Over boiling water, steam the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add broccoli heads & steam until vegetables are just tender. In a heavy pot, saute the onions in the ghee till they are transparent. Mix in all the steamed vegetables except the broccoli. Cover & cook for 6 to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes. Serve with bread. |