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FareShare Gazette Recipes -- September 2003 - R's

 

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Rice and Lentils
Roasted Tomato Rosemary Sauce

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                       * Exported from MasterCook *

                               Rice and Lentils

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  long grain rice -- washed and
                        let dry
     1/2           cup  red lentils -- picked over,
                        washed and let dry
  2        tablespoons  margarine
                        [no cholesterol type margarine]
  1              large  onion -- baseball size
                        finely chopped
  4               cups  hot water
  2          teaspoons  salt
  2          teaspoons  Garam Masala

While rice and lentils are drying out after washing, put margarine OR olive
oil in a large heavy bottom pot and add onions. Simmer/fry these until
translucent.

Remove half the onions and keep warm, then add the rice and lentils to the
pot and raise heat and fry the rice mixture until rice is chalky. If you
have to add more olive oil, go for it; it is good for you!

Add the hot water, salt and Garam Masala and bring heat to simmer, cover
and cook for at least 25 minutes. Remove from stove and add the remaining
onions, mixing well in.

Serve with a green veggie, such as steamed broccoli, or a tossed salad.

If you cannot find Garam Masala then use a Madras curry powder, will do in
a pinch, although the Masala has it's own distinct flavour.

Cheers, Doug in BC
Contributed to the FareShare Gazette by Doug; 28 September 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 61 Calories; 6g Fat (82.1% calories from 
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
1140mg Sodium.  Exchanges: 1/2 Vegetable; 1 Fat.


                      * Exported from MasterCook *

                      Roasted Tomato Rosemary Sauce

Recipe By     :The Inn Chef (Michael Smith); Food Network Canada
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     plum tomatoes -- quartered
  1              large  onion -- chopped
  1               head  garlic -- peeled
     1/2           cup  extra virgin olive oil -- (125 mL)
  1         tablespoon  minced fresh rosemary -- (15 mL)
                        Coarse sea salt
                        Freshly ground black pepper to taste
  1                cup  fish -- (250 mL)
                        or light chicken broth

Preheat the oven to 400F/200C.

In a roasting pan, toss together the tomatoes, onion, garlic, oil and
rosemary. Spread them into a single layer and season with salt and pepper.
Roast for 30 to 45 minutes, shaking the pan every few minutes until the
vegetable are nicely caramelized but not burnt. Place the vegetables in a
blender. Add the broth to the roasting pan and stir over medium-high heat
until all the remaining drippings are dissolved. Add this mixture to the
blender and process until very smooth. Strain through a fine-mesh strainer
and reserve in a small saucepan.

The Inn Chef (Michael Smith); Food Network Canada

MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 7 September 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 270 Calories; 27g Fat (88.4% calories from 
fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.  
Exchanges: 1 1/2 Vegetable; 5 1/2 Fat.

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