Serving Size : 8
Categories : Rice Vegetarian Stews Low-Fat
Amount Measure Ingredient -- Preparation Method
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-Dried black-eyed peas
1/2 Onion
1 x Lipton Rice 'n' Sauce Caju
1 tablespoon Pepper
1 x Stew Meat
1 teaspoon Creole or Cajun seasoning
1 x Bell pepper
Cayenne pepper or hot sauce
Look thru peas for rocks and wash through 3 waters. Soak peas in water overnight in fridge. The next day, throw out water they soaked in; some claim this keeps beans from giving you a problem, but stay on this diet a couple weeks and you won't have a problem anyway. It goes away. Wash stew meat and put stew meat and pre-soaked peas in big pot on stove and bring to boil, with PLENTY of water. Add seasonings to taste. If you use Cajun seasoning it contains salt; so don't add extra salt!!!! Otherwise, add salt to taste. When stew meat and peas come to a boil, reduce to Medium and keep watching to add water so they don't scorch. After about 40 minutes add packet of Rice and Sauce, preferably Cajun flavor. Start watching the water really carefully now, and add a pint from time to time. After about 20 minutes of rice cooking, add bell pepper, onion, and more seasonings if you need. (This dish is good hot and peppery) Everything should be ready at the same time. When test bite shows all is ready, eat!
Serving Size : 1
Categories : Vegetarian Low-Fat
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Cooked broccoli stems -- tough
Outer layers peeled off
1 1/2 tablespoons Fresh-sqeezed lemon juice
1/4 teaspoon Ground cumin
1/8 teaspoon Garlic powder
1/2 Tomato -- diced
1 Scallion -- sliced
1 Canned green chili -- chopped
In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor.
Recipe by: Mark Sutton Submitted By DONNA@WEBSTER.DEMON.CO.UK
Serving Size : 4
Categories : Low-Fat Vegetarian Soups
Amount Measure Ingredient -- Preparation Method
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2 each Onions, yellow -- cut in 1/4's
1 each Onions, red -- cut in 1/4's
5 each Carrots -- cut in chunks
3 each Leeks -- cut in chunks
3 each Celery; stalks -- cut in chunk
10 milliliters Garlic -- cut in half
1 each Bay leaf
Preheat the oven to 450 F. Put the cut vegetables in a heavy baking pan.
Roast in the oven, uncovered, stirring occasionally, for about 1 hour.
Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week. Makes 4 cups.