[herring_RN]

Mercyteapot, The Thai-Style Chickpeas looks delicious!
I don't have a pressure cooker. May have to buy one. Sister has Moms.

You can always make vegetarian chili.

This is nice for four big hungry people or six regular people.

Potato-Rice medley:
1 medium white or yellow onion chopped
1/2 cup chopped red bell pepper
1/2 cup sliced mushrooms
1/2 cup fresh or frozen corn kernels
2 large white or red potatoes cooked, peeled, and chopped
1 cup cooked brown rice (white will do)
1 Tbsp soy sauce
1 Tbsp fresh chopped basil, or 1 tsp dried

Put a little water in a large nonstick frying pan. Add the onion, pepper, and mushrooms. ( add chopped garlic and/or leave out the mushrooms as you like). Cook, stirring frequently for 5 minutes. Add the potatoes, corn, and seasonings.
Cook stirring frequently for another ten minutes. Add a little extra water as needed to keep the food from sticking to the bottom of the pan.
If you don't mind some fat use a little oin for the first part and then add water as needed.

[herring_RN]

Hopping John

The night before soak a pound of dried black eyed peas in water overnight. (If you don't want to do this use 32 oz.canned peas)
Drain and put in a pot with a large chopped white onion, a large chopped bell pepper, several stalks of chopped celery, and a bay leaf. Barely cover with water or vegetable broth. Some like to add tomatoes. I add a grated carrot.
If you like add hotter peppers or cajun seasoning (if not salt restricted)
Simmer for 30 minutes or until the peas are soft and the sauce is thick.
Serve over cooked rice.
Have Tabasco available.
it's really good over cornbread instead of rice.
A nice salad makes it a good meal.

[mercyteapot]

Herring_RN, Lots of people don't have pressure cookers these days, it seems. I have my Mom's old one, but it is kind of scary. I keep saying that I'm going to buy one of the newer models... one of these days. Your recipes sound great!

[mercyteapot]

Green Bean and Bulgur salad

1 cup extra coarse bulgur [cracked wheat]
1 1/2 cups chicken broth or vegetable broth
4 cups fresh green beans, steamed
1 medium onion, chopped
4 tomatoes, peeled and chopped
1 tbl. fresh basil, chopped
1 tsbl. mint leaves, chopped
1/2 cup flat leaf parsley, chopped
1/2 cup roasted red bell pepper, chopped*
1 tablespoon Balsamic vinegar
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste

PREPARATION:
Bring the broth to a boil in a pan and add the bulghour. Stir, put a lid on the pan and turn off heat. Let stand for 1/2 hour until all the broth has been absorbed. Let cool. Cook the green beans in a steamer, microwave or boil until tender but still crisp.


In a skillet, saute the onions in a tbl. of oil until soft. Add the tomatoes mix together and turn off the heat. Let cool. When all the ingredients have cooled, mix every thing together and toss with the vinegar and oil. Salt and pepper to taste. Serve chilled.

[mercyteapot]

Feta Stuffed Zucchini


•two 6-ounce zucchini
•1/3 cup finely chopped freshly roasted or drained bottled roasted red peppers
•1/3 cup finely chopped drained feta
•1/8 teaspoon dried oregano, crumbled
•freshly ground black pepper to taste
•Preheat broiler.
•With a melonballer scoop out center of each zucchini, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
•In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.

[herring_RN]

Yummy!

[mercyteapot]

Lentils with Apricots


Recipe of Van


1 lb. brown lentils
1 finely chopped medium onion
1 tsp. salt
½ lb. dried apricots
2 tbsp. sugar


Cover lentils with water in saucepan. Add salt and cook until soft about 30 to 40 minutes. Add apricots and sugar. Add additional hot water if needed to cover. Cook 10-15 minutes until apricots are tender. Serve warm or cold.



I don't usually like lentils, but this dish has a sweetness to it.

[mercyteapot]

Cheese, Spinach and Noodle Casserole

This one isn't low fat, but it tastes good.

4 tbsp. butter or margarine
4 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 cups milk
½ lb. American cheddar cheese, shredded
2 cups cooked med. wide noodles
2 cups cooked spinach. chopped and drained
Make cream sauce by melting butter in double boiler. Add flour, salt and pepper, stirring until smooth. Add milk. Cook until thickened and smooth. Add 3/4 of cheese and stir until it is melted. Arrange alternating layers of noodles, spinach and cheese sauce in a casserole. (Repeat) End with noodles. Sprinkle with remaining cheese and bake 350F 40 min.

[herring_RN]

I'll try the lentils.
I love lentils.
I make them the same as the black eyed peas, pinto beans, and split peas.

To me lentils go with rye bread.

[Diary/Dairy]

Mercy, my sister and I made the tofu with the plum sauce the other day and really liked it - I am working on getting more lentils into my diet since they are a complete protein, so I think I will be trying the lentil recipe later on. Thanks, again, for the ideas.