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Ingredients: 1 Tablespoon(s) Broth or water 1/4 Cup(s) Coarsely chopped garlic 2 Cup(s) Thinly sliced leeks (white 2 large Carrots, halved lengthwise 2 large Celery ribs, diced 1/2 Pound(s) Fresh mushrooms, halved (if 2 Cup(s) Dried lentils, picked over 6 Cup(s) Boiling water 1 1/4 Teaspoon(s) Dried rosemary leaves 1 Teaspoon(s) Dried thyme or marjoram 2 large Handfuls borage leaves =OR=- Chard leaves, lettuce or nettles 1/4 Teaspoon(s) Red bell peppers, roasted, 1/2 To 3/4 cup minced fresh 2 To 3 teaspoons balsamic Directions: Heat broth in pressure cooker over medium-high heat. Add garlic, stirring continually, adding more water if necessary to keep from burning. After a minute or two, add leeks and continue cooking, still stirring for another minute. Add the carrots, celery, mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes. Lock lid in place. Over high heat, bring to a high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the lentils are not quite tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the lentils are done. Remove the bay leaves. Stir in the roasted red bell peppers, parsley, just enough vinegar to bring up the flavors, and salt and pepper to taste. Serves 6-8 Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 21] Jan. 21, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. :A recipe adapted from Lorna Sass's _Vegetarian Cooking Under Pressure_: 1.80á
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Meanwhile, whisk oil and next 5 ingredients in large bo Cream of chicken soup In a blender, combine cottage cheese and milk. Blend until smooth and pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling. Add chicken, heat thru. Per serving: 29g protein, Caribou marinade iii- rosemary & garlic As for Marinade #1 above Honey garlic chicken wings Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes for each side or un Bulgur, lentil & tofu casserole In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. 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Rub the skin with the olive oil and sprinkle with salt and pepper and herbs de Provence. Bake in 350 degree oven for Fakes xithati ( sour lentil soup) *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if