Hot Food & Recipes

Servings: 1 Servings
Category: Grains | Eggs
Ingredients

• 1 sm Onion, chopped
• 3 tb Butter or margarine
• 1 cn (11 ounces) whole kernel
• -corn with peppers,
• -drained
• 1 cn (2-1/4 ounces) sliced ripe
• -olives, drained
• 8 Eggs, lightly beaten
• 1 c Cubed fully cooked smoked
• -ham or sausage
• 3/4 c Shredded cheddar cheese
• -Tortilla chips
• -Picante sauce

Directions
In a medium skillet, saute onion in butter until tender. Stir in corn and olives. Add eggs; cook and stir over medium heat until eggs just begin to set. Add ham or sausage and cheese. Cook until eggs are fully cooked and cheese is melted. Serve with tortilla chips and picante sauce. Yield: 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Grains | Persian
Ingredients

• 1 tb Butter
• 2 tb Olive oil
• 1 Onion; chopped
• 3 Cloves garlic; minced
• 1 Dried red chile; seeded and
• -finely minced
• 1/2 ts Cumin seeds; crushed
• 2 Cardamom pods; seeds removed
• -and finely crushed
• 1/2 ts Ground ginger
• 1/2 ts Saffron
• 4 1/2 c Chicken stock; warmed
• 2 c Long-grain rice
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 c Dried currants
• 12 sm Whole dried apricots; cut
• -in quarters
• 3/4 ts ;salt (optional)
• 1/2 c Unblanched almonds
• 3 tb Pine nuts
• 1/2 c Unsalted pistachio nuts;
• -shelled
• Black pepper to taste
• 3 tb Fresh coriander leaves; torn

Directions
In a large saucepan, melt the butter and olive oil over low heat. Add onion and garlic and cook until softened about 4 minutes stirring frequently. Increase the heat a little and add the chile, cumin seeds, cardamom, and ginger. Cook, stirring, about 2 minutes until it is fragrant. Add the saffron and chicken stock, mix well and remove from the heat. Cover and let the saffron flavor the stock for 5 minutes or so. Preheat the oven to 400 degrees F. Bring the stock to a simmer over moderate heat. Stir in the rice, cinnamon, bay leaf, currants, apricots and the salt. Return to a simmer, then reduce the heat to low. Cover and cook for another 15 to 16 minutes. If the rice is too wet cook a little longer. Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 minutes until lightly golden. Add the pistachios and toast for another minute. Remove from oven and put on a plate to cool. Uncover the rice and using a fork stir to fluff. Season with additional salt and black pepper to taste. Add the nuts and toss it together. Sprinkle the coriander on top and serve. Judi’s Notes: I made this dish using 1 cup of orange juice for one cup of the chicken broth. My friend Marilyn would scold me if she only knew, but it did give it a very good flavor. I also included 1/4 tsp. of turmeric with the other spices which enhanced the dish nicely and gave it a lovely color too. This is great with lamb kebabs, warmed pita bread, a nice middle eastern cucumber salad, and a Persian pastry for dessert. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Grains & ce | Snacks | Vegetarian
Ingredients

• 3 tb Orange blossom honey
• 2 tb Diet margarine (orig was
• -regular margarine)
• 1 ts Orange zest
• 8 c Popcorn; air-popped, hot
• 1 tb Toasted sesame seeds; *
• -(original was 3
• -tablespoons)

Directions
* Toast the sesame seeds in a dry skillet over moderate heat until lightly browned. Stir frequently to prevent burning. In a small saucepan, melt the margarine over low heat. Stir in the honey and orange zest. Put the popcorn into a large serving bowl, pour the honey mixture over it and toss lightly to combine. Sprinkle with sesame seeds and serve at once. >From: Ellen C. Rakes Per serving: 146 Calories; 4g Fat (26% calories from fat); 2g Protein; 26g Carbohydrate; 0mg Cholesterol; 71mg Sodium Food Exchanges: 1 Starch/Bread; 1 Fat; 1 Other Carbohydrates Recipe by: Vegetarian Times Complete Cookbook, 1995 Posted to Digest eat-lf.v097.n221 by “Ellen C.” on Sep 3, 1997

Servings: 6 Servings
Category: Grain
Ingredients

• 3 c Chicken or vegetable stock
• 1 tb Chopped gingerroot
• 2 ts Orange juice concentrate
• 1 Orange; zest of
• 1 1/2 c Couscous
• 1/2 ts Unsalted butter
• Salt and black pepper to
• -taste

Directions
From: Felicia Pickering Date: Thu, 27 Jun 1996 22:58:07 EDT Place stock, gingerroot, concentrate, and zest in a saucepan and bring to a boil. Meanwhile, place couscous in a medium-size bowl. Pour the boiling stock over the couscous and cover with plastic wrap for about 10 minutes. Remove the plastic wrap, add butter, and fluff with a fork. Season with salt and pepper, and serve. Recipe is from _Cooking with Caprial American Bistro Fare_ by Caprial Pence. EAT-L Digest 26 June 1996 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Grains
Ingredients

• 1 tb Olive oil
• 4 oz Chicken livers; finely
• -chopped
• 1 c Chopped onion
• 3/4 c Diced celery
• 1/2 c Diced green bell pepper
• 2 tb Chopped shallot
• 1/2 lb Lean Canadian-style bacon;
• -chopped
• 2 lg Cloves garlic; minced
• 1 Bay leaf
• 3 c Quinoa; uncooked
• 1/3 c Water
• 1 tb Worcestershire sauce
• 2 ts Emeril’s Creole Seasoning
• 1/4 ts Hot sauce
• 27 1/2 oz No-salt-added chicken broth;
• - (2 cans)
• 1/2 c Sliced green onions

Directions
Heat olive oil in a large saucepan over medium-low heat. Add chicken livers, and saute?4 minutes or until done. Add onion and next 6 ingredients; saute?3 minutes or until vegetables are crisp-tender. Add quinoa, and cook 2 minutes, stirring constantly. Add 1/3 cup water and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; discard bay leaf, and stir in sliced green onions. Yield: 8 cups (serving size: 1 cup). NOTES : You’ll find the grain quinoa (KEEN-wah) next to the rice at your supermarket. Posted to Digest eat-lf.v097.n026 by Patrick & Sarah Gruenwald on Nov 25, 1996.

Servings: 8 Servings
Category: Grain
Ingredients

• 1 c Cooked brown rice
• 1 c Cooked wild rice
• 1 c Cooked toasted barley
• 1 c Cooked spelt*
• 2 c Organic butternut squash
• -puree
• 1 ts Truffle vinegar (she used
• -truffle oil but said you
• -could substitute truffle
• -vinegar)
• 1 ts Sherry vinegar
• 1/2 c Shredded Fontina or some
• -other LF cheese (optional)
• 1 Leek; diced
• 1 sm Carrot; diced
• 1 Stalk celery; diced
• 4 c Wild mushrooms; sliced
• -(Chanterelles; Shiitakes,
• -Tree Oysters)
• 1 ts Garlic; chopped
• 1/2 c Dry white wine
• Water or vegetable stock
• 1 c Frozen petit green peas;
• -thawed
• 1 c Tomato; diced
• 1/2 c Chives; chopped
• 1/2 c Parsley; chopped
• 1 ts Fresh sage; chopped (or
• -more)
• 1 ts Fresh thyme; chopped (or
• -more)
• Salt and black pepper to
• -taste
• Toasted pumpkin seeds to
• -garnish

Directions
Date: Tue, 28 May 1996 16:53:54 -0500 From: lisa@magicnet.net (Lisa Folickman) *note: Spelt is also called Farro, Spelt is one of the most ancient grains and is an ancestor of contemporary strains of wheat. Spelt is an easily digestable wheat substitute. I received so many requets for this recipe, here it is (in two posts): This is a recipe that I have never personally made, but I saw it being made by a chef at a demonstration I went to in Vail, CO. If anyone is going to that area and is interested in going to this healthy cuisine restuarant, I forgot the name but it’s located in the Vail Valley Health Club. Oh, and I tasted the dish. It’s worth making! Not a quick, easy dish, but a good gourmet one to impress guests! 1. Cook grains according to package directions, except barley, which should be toasted until golden and aromatic before adding water. 2. Put whole butternut squash in 400 degree oven until soft (about 45 min). Cook, peel, seed, and scoop out all pulp from skin. Puree in blender with vinegars and just enough water to process completely, until smooth like baby food. 3. Heat a large saute pan over high heat. Add a bit of broth, a pinch of salt and pepper, mushrooms, leek, carrot, celery, and garlic. Saute over medium-high heat stirring fequently for around 5 minutes. Add 1/4 Cup water and continue sauteing until mushrooms are tender and water is reduced to about 1 T. Add white wine and reduce again. 4. Add mixed grains, peas, tomato, chives, parsley, sage, thyme, and buternut squash puree. Mix until warm. Add a little water, stock, or sherry vinegar if too dry. Fold in cheese and season with salt and pepper. 5. Garnish with pumpkin seeds. Serve immediately. Serves 8. FATFREE DIGEST V96 #148 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Grain
Ingredients

• 1 Box (5-cups) quick-cooking
• -oatmeal
• 2 1/2 c Baby-food oatmeal (the magic
• -ingredient – makes a
• -smoother cereal)
• 1 c Wheat germ
• 3/4 c Raisins or chopped dates
• 1 c Almonds; slivered, flakes or
• -just chopped
• 1/2 c Brown sugar

Directions
I’ve had good results (i.e. sales) with the following. Just mix in bulk and package in zip-loc bags. Mix everything together. Eat cold with milk, or cook as oatmeal for hot cereal. CHLAMY@ACPUB.DUKE.EDU (ELIZABETH HARRIS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Grain
Ingredients

• 3 c Rolled oats
• 1 c Rolled triticale
• 1 c Rolled wheat
• 1/2 c Diced dried apricots
• 1/2 c Diced dried apple
• 1 ds Cinnamon

Directions
From: jrg14@cornell.edu (Jan Gordon) Date: Wed, 14 Aug 1996 08:42:08 -0400 Thanks to all who helpd with my muesili formula. I have a canister on the counter and we are enjoying it a lot! Makes a great, easy, inexpensive, stick to your ribs breakfast. Here’s how I made it: Note: all measurements are approximate. if you want a crunch without the fat of nuts, I think a bit of grape nuts might do the trick, I haven’t tried it but I intend to. I eat this with vanilla low fat soy milk and whatever fresh fruit is around, my fave is a combination of peaches or nectarines and blueberries. Yum. Obviously, any dried fruit you like would be good, currents, dried blueberries, wahtever. fatfree digest V96 #225 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Grains | Rice
Ingredients

• 1/4 c (1/2 stick) butter
• 1 md Green bell pepper, diced
• 2 1/2 oz Sliced mushrooms
• 1 1/2 c Cubed tomato
• 1 ts Garlic powder
• 1 ts Salt
• 1/2 ts Black pepper
• 10 1/2 oz Condensed chicken
• Broth
• 1 c Uncooked whole-or long
• - grain rice
• 3/4 c Water

Directions
In a medium saucepan, melt the butter over medium-high heat. Add the green pepper and mushrooms and saute for 5 minutes. Add the remaining ingredients, stirring until blended. Bring to a boil, then reduce the heat to low. Simmer, covered, for 30 minutes o Note: No fresh mushrooms? Use a 4-6 ounce can of sliced mushrooms – just drain them first. And no green pepper? Try diced zucchini. Posted to MM-Recipes Digest V4 #118 by dburns@synapse.net (Dave Burnside ) on Apr 28, 1997

Servings: 8 Servings
Category: Grains | Holiday | Usenet
Ingredients

• 4 c Chicken broth
• 1 c Wild rice, rinsed well
• 1 3/4 c Wheat pilaf
• 1 c Pecan halves
• 1 c Currants, dried
• 1 Scallion bunch,
• -thinly sliced
• 1/2 c Italian parsley,
• -chopped
• 1/2 c Fresh mint leaves,
• -chopped
• Zest of 2 oranges,
• -grated
• 2 tb Olive oil
• 1 tb Orange juice
• Black pepper,
• -freshly ground

Directions
In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl. While the rice is cooking, in another saucepan bring about 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature. NOTES: * Wheat and wild rice pilaf with pecans — I originally got this recipe from the Sunday magazine of the local paper, I served it last year for Christmas dinner, and it’s very good. : Difficulty: easy. : Time: 1 hour cooking, 1 hour cooling. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini