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1
tablespoons unsalted butter
2tablespoon olive oil
2 garlic cloves, chopped
2 leeks sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 1/2 cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable stock
1 tablespoon sea salt
freshly ground black pepper to taste
3 Tablespoons cooking sherry
Procedure:
Melt the butter in a pan over medium heat.
Add the leeks, garlic, celery and onion
Cook at least 10 minutes by stirring occasionally, until the
onion is translucent.
Add the pumpkin, herbs, and vegetable stock.
Bring to a boil.
Add cooking sherry, season with salt and pepper.
Reduce to low heat and cook until the pumpkin is tender.
Remove the herbs and puree the soup in a blender or food
processor until smooth.
Serve with croutons or a swirl of cream. [nellie] |
1 1/2 lbs.cauliflower
cored and separated into florets.
1 apple cored and diced
1 medium thin sliced yellow onion.
4 tbspoon light olive oil
Reisin de Corauntz [currants]
Coarsed chopped dill
Salt to taste.
Procedure:
Preheat oven to 450°F.
Toss cauliflower, apple, onion, olive oil,
pepper and salt in a shallow baking dish
and spread the ingredients out into a single layer.
Bake for 30 minutes stirring until brown.
Add currants and bake 10 minutes more.
Sprinkle dill weed and serve.[nellie]
Carrot-Apple salad
Ingredients:
2 cup shredded carrot
2 large diced apples
2 tsp lemon juice
1 cup raisins
1 cup low-fat mayonnaise/yogurt
Combine all ingredients.
Chill thoroughly.
Serve on salad greens. [nellie |
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Enchilada Vegetarian|French
Style
Ingredients:
Enchiladas:
1 box of enchiladas containing corn patties & spicy
tomato sauce,
1 yellow pepper, red and, green
Gouda cheese
Grated Gruyere
Salt, olive oil, and butter in the dish
4 to 6 large potatoes.
Cheddar cheese
Cream
Salt
Procedure:
French Style Enchilada
Cook the potatoes in aluminum paper 40 minutes in oven
at 200 ° C.
Slit the cooked potatoes and add cream. Add slice of
cheddar.
Cut peppers into small cubes bring them back to the
stove for 20 minutes.
Mix tomato sauce and spice. Dilute in water.
Put half the peppers, mix well, and cook until it is
done.
Prepare enchiladas. Remove the enchiladas one by one.
Put two tablespoons of pepper; cover plenty of Swiss
cheese and a slice of Gouda. Close, spread a tablespoon
of tomato sauce, and a spicy pinch of Gruyere.
Wrapped the potatoes in aluminum foil and
bake 40 minutes in an oven at 200 ° C.
Once the potatoes are cooked; take
it out in the oven and open the foil. Slit open the
potatoes then put cream and a slice of cheese.
While the potatoes cook, prepare enchiladas:
Wash peppers and cut into small cubes . Bring them back
to the stove for 20 minutes.
Open Kit tomato sauce and spice packet. Add a little
water to dilute.
Put in half the peppers, mix well, and cook until it's
done.
Prepare enchiladas:
Remove the enchiladas one by one. Put two tablespoons of
pepper, cover plenty of Swiss cheese, and a slice of
Gouda. Spread a tablespoon of tomato sauce and a slice
of Gruyere.
Turn the oven to 180 ° C for 15 minutes, cook enchiladas
and potatoes topped with cheddar.
nellie
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