Vegetable Recipes

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Mesa Squash Fry With Sunflower Seeds

1 green anaheim chile
1 tablespoon sunflower oil
2 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ears sweet yellow corn, - kernels cut from the cob
8 small zucchini or yellow squash, - juliened
1 red bell pepper, diced
1/4 cup shelled sunflower seeds

Roast the anaheim chile, then peel, seed, and coarsely chop it. In a saute pan, heat the oil over moderate heat. When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend. Add the corn, squash, and red pepper. Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender. Add the sunflower seeds and simmer another 5 minutes. Serve hot as a vegetable side dish.

Cauliflower With Ginger And Garlic

1 1/2 tbsp olive oil
1/4 tsp yellow mustard seeds
1/4 tsp ground coriander
2 garlic cloves; finely chopped
1 1/2-inch piece ginger; peeled and diced
1/2 lb cauliflower florets 1/4 tsp salt
1 freshly ground black pepper
1 cayenne pepper to taste
1/4 cup water

Put the oil in a wok and set over medium-high heat. When the oil is hot, put in the mustard seeds and coriander. When the mustard seeds begin to pop, add the garlic, ginger, and cauliflower. Cook, stirring frequently, for 5 to 7 minutes or until the cauliflower has turned somewhat brown. Add the salt, black pepper and cayenne to taste. Add 1/4 cup water, cover and cook for 2 minutes more. Serve immediately.
Yield: 2 servings

Chana Dhal (Or Dal)

8 oz chana dhal
1 teaspoon turmeric
1/4 teaspoon salt (optional)
2 green chilies, split
1 lengthwise
1 tablespoon corn oil
1 teaspoon mustard seed
1 medium onion, finely sliced
1 clove garlic, finely sliced
1/2 teaspoon cayenne pepper

* This bean looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index . But you can substitute chana dal for garbanzo beans in just about any recipe.

Wash peas in cold running water. When water runs clear set aside to soak for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water has beenabsorbed and peas are tender but not mushy. Add more water if necessary.
Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2 minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepperand cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot.
Yield: 6 servings

Eggplant Italiano

2 large garlic cloves, minced
1 large onion, coarsely chopped
1 large celery stalk, chopped
1 large green pepper, chopped
2 tablespoon olive oil (or more)
1 cup fresh mushrooms, sliced
1 medium eggplant, sliced 1/4
1/2 teaspoon marjoram, dried
1/2 teaspoon thyme, dried
1 teaspoon oregano, dried
1 can tomatoes, diced (28 oz.)
2 cup mozzerella cheese, grated
1 salt & pepper to taste

*Eggplant should be young, firm, a deep purple and without surface blemishes or scars.* Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole (Corning is ideal). Sprinkle cheese over eggplant and place, covered, in a pre-heated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden. Yield: 4 servings

Sabrett Onions

2 medium onions
1 tablespoon vegetable oil
1 tablespoon paprika
1 up to 1-1/2 tablespoon
1/4 teaspoon cumin
1/8 teaspoon salt
3 dash pepper
1/2 cup water

Slice onion thinly into rings about 1/4" thick or less. Separate rings. Heat oil. Gently toss in onions till all are coated with oil. Stir in spices. Cover and braise slowly over very low heat, stirring occasionally. Braise about 10 mins, being sure onions don't brown. Add water, if needed. Braise an additional 10 mins.
Onions can be made hours in advance, but if they are to be held more than an hour, additional water may have to be added.

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