||[27 Mar 2005|11:30am]
No one seems to be posting in this community. =( Maybe I can stir up some action.
The following is a link to a site containing over 40 recipes. The
recipes include snacks, soups, salads, entrees, side dishes, and
desserts (there are a ton of dessert recipes). I hope this is
something new that you haven't all seen before.
|Chilled Cilantro Soup (Vegan)
||[05 Aug 2004|04:19am]
Chilled Cilantro Soup
2 tsp. olive oil
1 large onion, finely chopped
1 leek, thinly sliced
1 garlic clove, thinly sliced
4 cups water
1 zucchini, about 7 oz., peeled and chopped
4 tbsp white rice
2-inch piece of lemongrass
2 lime leaves
1 cup fresh cilantro leaves and soft stems
salt and pepper
finely chopped bell pepper or red chilis, to garnish
1.) Heat the oil in a large pan over medium heat. Add the onion, leek, and garlic, cover and cook for about 4-5 minutes, stirring frequently, until the onion is softened.
2.) Add the water, zucchini, and rice with a large pinch of rice and some pepper. Add the lemongrass and lime leaves. Bring just to a boil, then reduce the heat ot low. Cover and simmer for about 15-20 minutes, until the rice is soft and tender.
3.) Add the cilantro leaves, pushing them down into the liquid. Continue cooking for 2-3 minutes, until they are wilted. Remove the lemongrass and lime leaves.
4.) Let the soup cool slightly, then transfer to a blender or food processor and puree until smooth.
5.) Scrape the soup into a large container. Season to taste with salt and pepper. Cover and refridgerate until cold.
6.)Taste and adjust the seasoning. For a more spicy soup, stir in a little chili paste to taste. For a thinner soup, add a small amount of iced water. Ladle into chilled bowls and garnish with finely chopped bell pepper and/or red chilis.
Recipe makes four servings.
This recipe came from Practical Simple Thai. I typed it up myself.
||[10 Jun 2004|10:48pm]
Look, this community is for recipes only. So stop posting stuff about your community or unrelated stuff. If you had read the info you would realize that.
It seems like no one is interested in this community... so I'm probably just going to delete it anyways...
|Hi - please join Ana-Angels
||[07 Jun 2004|12:19pm]
My new community is open at ANA ANGELS COMMUNITY where we welcome members with depression, any ed, ocd, and more. I could do with the support right now, so if you write your own journal please join up and become a friend of Ana-Angels. This is the LiveJournal version of the former website, so please support us, the forum is already up, as is the buddy list - I will try to make it as interactive as possible, plus it will be a great place to share help and advice.
|More Hint Than Recipes
||[02 Jun 2004|10:52pm]
I bought Hershey's Semi-Sweet Baking Chocolate, which comes in 1/2 oz bars. About once a week, I let myself have 1/2 an oz, it's only 70 calories, so that and water last me all day. And plus you look like you sill like junk.
|Mixed Bean Soup (vegan)
||[16 May 2004|04:50pm]
1 teaspoon olive oil
1 red onion, chopped
1 garlic clove, crushed
2/3 cup tomato paste
1 teaspoon dried thyme
1 1/2 cups frozen or fresh greed beans
15-oz can cannelloni beans
salt and pepper to taste
1. Heat the olive oil in a pan, saute onion and garlic until tender but not brown.
2. Add the tomato paste and thyme and bring to a boil.
3. Add the green beans. Cover and simmer for about 6 minutes or until tender.
4. Add beans and season to taste.
Makes 4 servings
95 calories a serving
||[09 Apr 2004|01:47pm]
2 cups chunky salsa
vegetable cooking spray
1/2 cup onions, thinly sliced
2 cups mushrooms, sliced
1 small potato, cut into 1/2-inch pieces
1 clove garlic, minced
1/4 cup water
2 cups fresh spinach leaves, washed and dried
1/4 teaspoon hot red pepper flakes
1/2 cup feta cheese, crumbled
6 corn tortillas
8 cups Romaine lettuce, finely shredded
1. Preheat oven to 375 degrees.
2. Lightly spray 10-inch nonstick skillet with cooking spray. Add pepper and onion and cook until softened.
3. Add mushrooms, potato, garlic, and 1/4 cup water and cook until softened.
4.Remove from heat and stir in spinach and pepper flakes until spinach is wilted.
5.Warm tortillas in skillet, about a minute on each side.
6.Place 1/3 cup vegetable mixture in tortilla and roll up.
Lightly spray square baking pan and place tortillas seam side down. Brush lightly with a little liquid from salsa. Cover with foil and bake for 20 minutes.
7.Divide lettuce among 6 plates and place enchiladas on top. Top with salsa.
makes 6 servings
160 calories per serving