Here are two more recipes from Foods That Cause You To Lose....... I
have cooked both so I can attest that they are delicious!!
sincerely
Karen
mailto:horndos@xxxxxxx
* Exported from MasterCook *
Curried Mushrooms And ChickPeas
Recipe By : Neal Barnard M.D.
Serving Size : 8 Preparation Time :0:00
Categories : Beans Main Dishes
Amount Measure Ingredient -- Preparation Method
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1/2 cup water
2 large onions -- chopped
1 1/2 tablespoons cumin seeds
1 1/2 pounds mushrooms -- sliced
1 can crushed tomatoes -- 28 ounce
1 can garbanzo beans -- 15 ounce
-- drained
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger
Heat the water in a large pot, then add onions and cook until they are
soft. Add the cumin seeds and mushrooms, and continue cooking over
medium heat until the mushrooms are light brown. Add the tomatoes,
garbanzo beans, and the spices. Cook 30 minutes or longer, until the
mushrooms are tender and the flavours are well blended.
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NOTES : Serve with rice or couscous.
Per Serving: Calories 116
Protein 5 gm.
Fat 1 gm.
Carb 20 gm.
Sodium 286 mg.
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* Exported from MasterCook *
Potatoes With Kale And Corn
Recipe By : Neal Barnard M.D.
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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4 russet potatoes
1 bunch kale
1/2 cup water
2 teaspoons soy sauce -- to 3 tsp.
3 cloves garlic -- minced
1 can kernel corn (15 ounce) -- include liquid
Scrub the potatoes, cut them into cubes, and steam them over boiling
water until tender, about 15 minutes.
Wash the kale and remove the stems. Chop the leaves into small pieces.
Heat 1/2 cup of water and 2 teaspoons of soy sauce in a large pan, then
add the garlic. Cook 1 minute, then add the chopped kale. Toss to mix,
then cover and cook over medium heat until the kale is tender, about 5
minutes. Add the corn with its liquid, and the cooked potatoes. Stir to
mix.
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NOTES : Per Serving: Calories 238
Protein 5 gm.
Carb. 52 gm.
Fat 0.5 gm.
Sodium 120 mg.