1 c onions; minced
1/2 c celery; minced
1 clove garlic; minced
1 tsp olive oil
1 c red lentils
1 tblsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 c chicken stock; defatted
2 tblsp raisins
1 c mild or spicy salsa
8 corn tortillas
1 shredded lettuce
1 chopped tomatoes
In a large frying pan over medium heat, saute the onions, celery and garlic
in the oil for 5 minutes. Stir in the lentils, chili powder, cumin and
oregano. Cook for 1 minutes. Add the stock and raisins. Cover and cook for
20 minutes, or until the lentils are tender.
Remove the lid and cook, stirring often, until the lentils are thickened,
about 10 minutes. Stir in the salsa.
Wrap the tortillas in a damp paper towel and microwave on high for 1
minute, or until soft. Divide the lentil mixture amont the tortillas. Top
with the lettuce and tomatoes.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking
Lefse - Norwegian Potato Pancakes
2 lb potatoes
1/4 c butter
1/4 c milk
1 1/2 tsp salt
1 tsp sugar
1/4 tsp msg
1/8 tsp black pepper
2 1/2 c sifted all-purpose flour
1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the
cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or
rice the potatoes thoroughly. 2. Whip into the potatoes the butter and
milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the
potatoes until light and fluffy. Cool the potatoes and then chill in the
refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do
not grease the skillet or griddle. 5. Remove the chilled potatoes from the
refrigerator. Add about half of the flour and beat until smooth. Beat in
enough of the remaining flour to make a smooth dough, shape into a ball and
turn out onto a lightly floured surface. Roll into a round about 1/8 inch
thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it a few
drops of cold water. If the drops dance around in little beads, temperature
is about right. Do not grease. 7. Place a lefse "round" on the griddle or
skillet and cook until browned. Turn and lightly brown on the other side.
Then, turning frequently, continue cooking until the Lefse are lightly
browned and dry. Remove and place on a clean, dry towel. Cool completely.
8. To serve ... dust with powdered sugar, roll and enjoy.
Make the vinaigrette using 3 tablespoons olive oil to 1 tablespoon of mild vinegar. Season with salt and pepper.
Choose a large platter, preferably oval.
The choice of vegetables is flexible; the ones listed are the ones most used, but asparagus, quartered artichoke
hearts, green peas and sliced avocado are also popular. Vegetables should be cooked separately, drained and lightly
seasoned with the vinaigrette. They are served at room temperature as are the fresh vegetables. Arrange the vegetable
in rows at each end of the platter choosing colors that are attractive, carrots are bright orange, next to white
potatoes for example. In the center of the platter have a heap of sliced tomatoes. Choose very ripe flavorful ones.
Serve to accompany a main course. It I also an attractive dish for a buffet. Garnish, if liked, with sliced hard-boiled
egg and black and green olives.
Chiles Rellenos De Queso
2 chiles, calif.; roast & peel
1 1/3 oz cheese, monterey jack
1 oil; for frying
1 eggs; separated
3/16 c flour, all purpose
1 1/3 small tomatoes; peeled
1/3 small onion
1/3 garlic clove
1/3 tblsp oil, vegetable
3/16 c chicken broth
3/16 tsp salt
2/3 small chiles, calif.
1 pinch cinnamon, ground
1 pinch cloves, ground
Prepare tomato sauce; keep warm.
Cut as small a slit as possible in one side of each chile to remove seeds.
Leave stems on. Pat chiles dry with paper towels.
Cut cheese into long thin sticks, one for each chile. Place one stick in
each chile, using more if chiles are large. If chiles are loose and open,
wrap around cheese and fasten with wooden picks.
Pour oil 1/4" deep into large skillet. Heat oil to 365ø F. Beat egg whites
in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and
add all at once to beaten egg whites. Fold lightly but thoroughly. Roll
chiles in flour, then dip in egg mixture to coat. Fry in hot oil until
golden brown, turning with a spatula. Drain on paper towels. Serve
immediately topped with tomato sauce.
Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro-
cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10
minutes, stirring occasionally. Add broth, salt, chiles, cloves and
cinnamon. Simmer gently 15 minutes.
Preheat oven to 450°F. In large plastic bag or bowl add all
ingredients, close bag and shake, or toss in bowl, until potatoes are
evenly coated. Empty potatoes into shallow baking or roasting pan;
discardbag, bake stirring occasionally, 40 minutes or until potatoes are
tender and golden brown. Garnish, if desired with chopped fresh parsley
Yield: 8 servings.
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