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* Exported from MasterCook *
Indian Lentils With Coconut
Recipe By : Mark Bittman for Health, MARCH 2006
Serving Size : 10 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007
Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
1 cup chopped onion
4 cups water
1 pound dried small red lentils -- washed
and picked over
13 1/2 ounces light coconut milk -- (1 can)
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat olive oil in a large saucepan over medium-high heat. Add chopped
onion; sauté 5 minutes or until just beginning to brown. Stir in the water,
lentils, coconut milk and bay leaf. Bring to a boil over medium-high heat;
reduce heat to low. Simmer, stirring occasionally, 40 minutes or until the
lentils are soft.
2. Remove and discard the bay leaf. Then stir in salt and pepper.
Yield : 10 servings (serving size: 1/2 cup)
Source : Mark Bittman for Health, MARCH 2006 The Best Recipes in the World.
Formatted by Chupa Babi in MC: 03.11.06
Preparation : 5 minutes. Cook: 45 minutes.
ChupaNote : used 1/2 teaspoon red pepper flakes instead of fresh ground
black pepper.
Contributed to the FareShare Gazette by Chupa; 1 July 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 33 Calories; 3g Fat (60.8% calories from
fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 227mg
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat.
* Exported from MasterCook *
Italian Casserole
Recipe By : Lee Sauers, Mifflinburg, PA
Serving Size : 3 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007
Amount Measure Ingredient -- Preparation Method
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3 ounces spaghetti
1 Italian sausage link -- casing removed
1 small onion -- sliced
1 small zucchini -- sliced
1 dash pepper
1 bacon strip -- cooked and crumbled
1/4 cup shredded Parmesan cheese
1 cup spaghetti sauce -- divided
2 tablespoons chopped red bell pepper
1/2 cup shredded part-skim mozzarella cheese
12 pepperoni slices
1 dash dried oregano
1 dash dried thyme
1 dash dried basil
Cook spaghetti according to package directions.
Meanwhile, crumble sausage into a small skillet; add onion. Cook over
medium heat until meat is no longer pink; drain.
Drain spaghetti.
Arrange zucchini in a shallow 1 quart baking dish coated with nonstick
cooking spray; sprinkle with pepper. Layer with the bacon, Parmesan cheese,
1/2 cup spaghetti sauce, spaghetti, remaining sauce, red pepper, sausage
mixture, mozzarella cheese and pepperoni. Sprinkle with herbs.
Bake at 350 degrees F. for 30-35 minutes or until vegetables are tender.
Serves 3
Source : "Cooking for 2, Summer 2007, p. 20"
S(Mc Formatting by): "Sheryl Donner, augmented by bobbie"
Copyright : "Reiman Publications, 2007"
T(Baking Time): "0:30"
NOTES : Lee suggest serving this hearty pizza-flavored dish with toasted
garlic bread and a tossed salad.
Bobbie's note: This was a delicious casserole. A nice combination of
flavors.
Contributed to the FareShare Gazette by Bobbie; 8 July 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 501 Calories; 29g Fat (51.7% calories from
fat); 20g Protein; 41g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 1288mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 4 1/2 Fat.
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