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1993-01-13
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Path: not-for-mail
Newsgroups: rec.food.recipes,rec.food.veg
Distribution: world
From: mcrae@cs.ubc.ca (Valerie McRae)
Date: Thu, 9 Apr 92 16:52:40 GMT
Subject: LACTO: Fetuccine Primavera with Toasted Almonds
References: <29E36019.3FF3@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Vegetarian
Archive-Name: recipes/lacto/fetuccine-primavera+almonds
Keywords: recipe lacto fetuccine primavera almonds
Followup-To: rec.food.veg
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Approved: aem@mthvax.cs.miami.edu
Message-ID: <29EC57B6.2434@mthvax.cs.miami.edu>
Fetuccine Primavera with Toasted Almonds
2 cups broccoli florets
2 cups cauliflower florets
1 cup asparagus or green bean pieces
1 lb fresh fettuccine
1/4 c. olive oil (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper, chopped
4 cloves garlic chopped
1/2 cup vegtable stock or water
2 Tbsp chopped fresh basil (or dried)
1/4 tsp pepper
1/2 cup Parmesean cheese
1/2 cup toasted silvered almonds
* Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water,
cook fresh fettuccine for 5 - 7 minutes, ( if using dried 12 - 15
minutes) or until tender but firm. Drain well.
* Meanwhile, in large skillet, heat oil over medium-high heat; saute
onion for 3-5 minutes or until golden brown. Ad carrot, red pepper
and garlic; saute for 2-3 minutes or until vegetables are
tender-crisp. Add to drained pasta along with broccoli mixture,
stock, basil and pepper. Toss with Parmesean. Arrange on serving
platter, sprinkle with almonds.
Makes 4 servings
This is so easy -- Now that we eat so many vegetarian meals, I often
complained that I couldn`t just come home without having planned
ahead. This recipe will be a stand by for our house now.
Spanish Rice and Lentil Pilaf
2 cups vegetable stock
1/2 cup green lentils, rinsed (actually we used red cuz thats what we
had)
1/2 cup brown rice
1 can (19 oz/540ml) stewed tomatoes
1-1/2 tsp dried basil
salt and pepper
1 cub shredded Cheddar cheese
*Conventional method: In saucepan, combine stock, lentils, rice, tomatoes
and basil; bring to boil. Reduce heat, cover and simmer for 50-60 minutes
or until lentils and rice are tender and most of the liquid is absorbed.
*Microwave method: In 12-cup microwaveable casserole combine all
ingredients except S&P and cheese. Microwave at medium for 40-45
minutes or until lentils and rice are tender and most of the liquid is
absorbed. Let stand covered, for 5 minutes.
BOTH METHODS: Season with salt and pepper to taste. Spoon onto plates
and sprinkle with cheese.
Makes 4 servings.
Note this is quite filling.
Hope you enjoy them.
Valerie