Meatless meals.
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- Ruby Juice
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Meatless meals.
Because I love to eat...
I am making this tonight:
Summer Vegetable Spaghetti
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1 1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 can (6 oz.) tomato paste
1 lb. uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese
1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
2. Cook spaghetti in unsalted water according to package directions.
3. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.
That's serving 3 or 4 and then having a bowl left over for to have cold the next day.
I am making this tonight:
Summer Vegetable Spaghetti
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1 1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 can (6 oz.) tomato paste
1 lb. uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese
1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
2. Cook spaghetti in unsalted water according to package directions.
3. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.
That's serving 3 or 4 and then having a bowl left over for to have cold the next day.
- Eviltoastman
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- Ruby Juice
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While legend has it that Marco Polo brought the recipe for spaghetti back from China, prior evidence showed that pasta has been made in Italy at least since the 4th century BC. In October 2005, a bowl of noodles 4000 years old was unearthed in a Chinese archaeological site as reported by the BBC
Miss Yvonne";p="973758 wrote:
I'm not chinese, but I can't read most of this thread!
- Ruby Juice
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Back on topic.
Post some F***'n Recipes.
Fresh Vegetable Stir-Fry
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce
Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
Serve with a side of brown rice.
Post some F***'n Recipes.
Fresh Vegetable Stir-Fry
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce
Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
Serve with a side of brown rice.
Miss Yvonne";p="973758 wrote:
I'm not chinese, but I can't read most of this thread!
- Roark
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My gal cooked me roasted field mushrooms the other night, which were great.
Umm, first you roast the whole field mushrooms with garlic and... many herbs. Then you put some cheese on them and grill them. Eat with gusto. Repeat x12.
Umm, first you roast the whole field mushrooms with garlic and... many herbs. Then you put some cheese on them and grill them. Eat with gusto. Repeat x12.
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That was my god-damned STAPLE first year out of home...Don Eduardo";p="777531 wrote:Primavera's probably my favourite pasta sauce, which that is a variant of. The key is broccoli, but it has to retain its crunchiness.
They stopped selling it up here...
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