Sunomono (Japanese Noodle and Cucumber Salad)

Ingredients: 

      5 oz Vermicelli; To 6 Oz, Or Bean

           -Thread Noodles

      6 tb Rice Wine Vinegar

      4 tb Sugar

      2 ts Low Sodium Soy Sauce; *Note

      1 ts Salt

      1 md Cucumber

      1 tb Thin Sliced Scallion Greens;

           -Optional

  1 1/2 ts Sesame Seeds; For Garnish,

           -Opt

  NOTE: Original recipe used soy sauce --- not the low sodium one that I

  used

  

Methods:

This salad is subtle and very refreshing.There is a variety of textures-chewy cold noodles, crunchy sesame seeds, and smooth cucumber slices.Sweet, salt and vinegar combine harmoniously, each understated but very much present.Everything except the cucumber and toppings can be combined several days ahead of time. The cucumbers can be prepared ahead also and kept separate until serving.Cook the noodles in boiling water until just tender. Drain and rinse incold water.Drain thoroughly and transfer to a med-sized bowl.Add vinegar, sugar, soy sauce, and salt. Mix well. Cover and chill until cold.Peel and see the cucumber. Cut into quarters lengthwise, then into thin pieces.If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate.To serve, divide noodles among 4 serving bowls. Top wit ha small handful of cucumber slices, and, if desired, a few very thin slices of scallion greens and some sesame seeds. Serve cold.

NOTES :

This was absolutely incredible!!  Very quick and easy and perfect for a warm summer night.  Recipe by: Reversing Heart Disease, Dr. Dean Ornish, MD

Spanish Black Bean Soup

Ingredients: 

      2 lb Black beans

      2 ts Salt

      2 md Onions; chopped

      4 md Green peppers; cut into

           -chunks

      6    Garlic cloves; mashed

      2 tb Oregano

      6    Bay leaves

    1/2 c  Olive oil

      2 tb Wine vinegar

Methods:

Wash beans; place in a large pot and cover with water.Add salt and soak overnight. Early the next day add onions, green peppers,garlic, oregano and bay leaves.Bring to a boil and reduce heat to simmer. Simemr on low heat all day,stirring often. When beans are medium soft add olvie oil. Cook until thick  and beans are done. At this point you may add more salt, if desired. With a fork, remove green pepper skins and bay leaves. Serve over rice. Serves 4 to 6.

Note: Fresh chopped onions are usually sprinkled over black beans.This freezes well. Reheat on very low heat.

  

Spanish Bulgur

Ingredients: 

      2 tb Vegetable oil;

      1 c  Carrot; thinly sliced

    1/2 c  Onion; Coarsely chopped

      1 cl Garlic; finely chopped

  1 1/4 c  Bulgur;

      3 c  Hot chicken or beef broth;

     19 oz Can;tomatoes

      2 ts Paprika;

      1 ts Tarragon;

      1 ts Salt;

      1 pn Freshly ground pepper;

      1 c  Celery; coarsely chopped

      1 c  Green pepper; coarsely chop

      1 c  Garbanzo beans; cooked &

           -drained

    1/2 c  Soy nuts; coarsely chopped

Methods:

Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice.Heat oil in a frypan.Add carrot, onion and garlic.Stir-cook over medium heat 5 min.Add bulgur.Continue to stir-cook about 3 min until bulgur is coated with pan juices.Add broth, tomatoes, paprika, tarragon, salt and pepper.Heat to a boil; reduce heat, cover and simmer 30 min.Stir in celery, green pepper, chick peas and soy nuts; cover and simmer 15 min longer until bulgur is tender and juices are absorbed.Turn off heat, let stand, covered, 10 min.Fluff with a fork.Makes 8    cups.

1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32 grams carbohydrate, 7 grams protein, 5 grams fat.

Spanish Rice

Ingredients: 

      2 c  Long grain white rice

      4 c  Veg. stock -OR-

      4 c  Water and 2 veg. bullion

           Cubes

      1    6-ounce can tomato paste

      3    Cloves garlic, minced

      2    Onions, chopped

      2    Stalks celery, chopped

      1    Bell pepper, seeded,

           Stemmed, and chopped (that's

           A capsicum for you folks on

           The other side of the lake)

      2 ts Paprika

      3 tb Margarine

      1 ts Salt

    1/2 ts Basil

    1/2 ts Oregano

    1/2 ts Chili powder

Methods:

In a large pot, melt margarine over medium heat.Add onions, garlic, and rice.Stir for about 5 minutes.  Add stock, celery, green pepper, tomato paste, and spices.  Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour.Stir occasionally, and add some water if needed.Ready when rice is tender. 

Spanish Vegetable Stew with Eggplant

Ingredients: 

      5 tb Olive oil

      4 md Onions, chopped

      4 lg Green bell peppers, chopped

      4 lg Tomatoes, chopped

      1 md Eggplant, peeled & cubed

    1/8 ts Cayenne

    1/4 ts Paprika

           Salt

Methods:

In a heavy skillet, heat oil & saute onions.  Add other ingredients,stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry.Vera Gewanter "A Passion for Vegetables"