INGREDIENTS: 3 tablespoons extra-virgin olive oil 1 cup finely chopped red onion 2/3 cup finely chopped carrot 1/2 cup finely chopped celery 1 1/4 cups dried green lentils 4 cups chicken stock or canned low-salt chicken broth INSTRUCTIONS: Heat oil in heavy...
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AUG 2009 – Low-Fat Hummus
INGREDIENTS: 6 Cups cooked, or three cans (16 Oz. each) garbanzo beans, drained 6 cloves garlic, minced 1 Cup water or few T of olive oil as desired consistency Juice from a few lemons 4 green onions chopped 1/4 cup fresh parsley, cilantro or mint cucumber, sun-dried...
JUL 2009 – Hot and Sour Beef with Cucumber
This refreshing cold beef salad form Thailand is served atop butter lettuce leaves. You can offer forks; or use the lettuce as a wrapper to enclose the salad and eat it burrito-style. INGREDIENTS: 1 pound boneless beef sirloin steak, about ¼ inches thick 1...
JUN 2009 – Fish Tacos with Cabbage Slaw
INGREDIENTS: 4 cups very thinly presliced green cabbage 1 cup chopped plum tomatoes 1/3 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 5 teaspoons extravirgin olive oil, divided 1/2 teaspoon salt, divided 1 pound tilapia...
MAY 2009 – Asian Lettuce Wraps
INGREDIENTS: 2 cloves fresh garlic, minced 1 tablespoon soy sauce ¼ cup hoisin sauce 2 teaspoons grated fresh ginger Asian chile pepper sauce or a few red pepper flakes 1 (8 ounce) can water chestnuts, drained and finely chopped ½ cup of chopped carrots 1 pound lean...