Recipes Included On This Page Peruvian Quinoa Stew Potato Fantasy Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peruvian Quinoa Stew Recipe By : Moosewood Restaurant Cooks at Home Serving Size : 4 Preparation Time :0:00 Categories : Cheese Grains Main Dishes Onions Peppers Stews Tomatoes Vegetarian Volume 2-6 June '99 Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup quinoa 1 cup water 2 cups chopped onions 2 cloves garlic -- minced 2 tablespoons vegetable oil 1 stalk celery -- chopped 1 carrot, cut on the diagonal into -- 1/4" thick slices 1 green bell pepper -- chopped 1 cup zucchini -- cubed 2 cups canned tomatoes, undrained -- chopped 1 cup water or vegetable stock 2 teaspoons ground cumin 1/2 teaspoon chili powder 1 teaspoon ground coriander 1 pinch cayenne (or to taste) 2 teaspoons fresh oregano (or 1 tsp. dried) salt to taste chopped fresh cilantro (optional) grated Cheddar or Monterey Jack cheese -- (optional) Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes until soft. Set aside. While the quinoa cooks, in a covered soup pot, saute the onions and garlic in oil for about 5 minutes on medium heat. Add the celery and carrots and continue cooking for 5 minutes, stirring often. Add the bell pepper, zucchini, tomatoes, and water or stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes until vegetables are tender. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and/or grated cheese if desired. Serve immediately. Posted on FareShare 6-99 by Lyn Hillman <lynhillman@mindspring.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Fantasy Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Potatoes Side Dishes Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Flour 8 md New potatoes 2 tb Butter 2 tb Olive oil 4 Cloves garlic -- minced or - squeezed through a press 1/2 c Scallions -- chopped 2 Celery stalks -- finely chopped 1 c Mushrooms -- thinly sliced 3/4 c Chicken broth 3 tb Fresh basil chopped 2 ts Honey 1 1/2 ts Italian Seasonings -- (see separate recipe) 1/8 t Salt Fresh parsley for garnish Brown flour in a dry skillet over medium heat, stirring occasionally, for 8 minutes and set aside. Boil potatoes for 18 minutes, or until tender. Drain and submerge potatoes in cold water. Slice or cube potatoes and set aside. Heat butter and olive oil in a deep skillet. Saute garlic for 2 minutes over medium heat. Add scallions, celery and mushrooms. Saute for 3 minutes. Add chicken broth, basil, honey, Italian Seasonings, and salt. As soon as liquid begins to boil, slowly whisk in flour. Add potatoes and simmer for 3 to 5 minutes, or until potatoes are warm. Mix thoroughly and serve at room temperature with sprigs of fresh parsley. The author says this goes very well with lamb or beef. Source: The Garlic Cookbook, by David DiResta, Nitty Gritty Cookbooks Shared with FareShare 6-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -