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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