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Sauteed Vegetables

Servings: 4
Ingredients:

1 md Eggplant
1/2 ts Salt
2 ts Vegetable oil
2 ea Green peppers, sliced
2 md Carrots
1 ds Black pepper
1 ds Cinnamon
1/4 c  Fresh parsley finely chopped
1/4 c  Fresh dill, finely chopped
1 md Tomato, cut into wedges

Cut eggplant lengthwise into 1/4′ slices. Sprinkle slices with salt and letsit for 1/2 hour. Rinse, squeeze and pat dry.
Heat oil over medium heat. Saute eggplant for a few minutes til soft.Remove to serving dish. Saute sliced green peppers till just tender.Place next to eggplant. Saute carrot till just tender and place next [...]

Sauteed Mushrooms

Servings: 4
Ingredients:

6 tb Ghee
3 tb Lemon juice
1/2 ts Cayenne
1/2 ts Cumin seeds
6 oz Button mushrooms, sliced

Melt ghee in a skillet overl ow heat. Add lemon juice, cayenne and cuminseeds. Cook for 3 to 4 minutes. Add mushrooms and saute for 4 to 6minutes.
Adapted from Ismail Merchant, ‘Indian Cuisine’
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Sauteed Green Beans And Mushrooms

Servings: 6
Ingredients:

1 lb Fresh green beans
2 tb Kosher salt
1/2 lb Mushrooms
2 tb Olive oil
1 tb Unsalted butter
3 tb Pine nuts
1 ts Chopped fresh tarragon
-=OR=-
1/4 ts -Dried tarragon

SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole beanscrosswise into 2-inch pieces. Don’t cut smaller French haricots verts. Filla mixing bowl or medium pot with 4 cups cold water and add 1 tray of icecubes. Set aside. Bring 4 quarts of water with 2 [...]

Sauteed Eggplant

Servings: 4
Ingredients:

1 md Eggplant
1/2 ts Salt
2 ts Oil
1 ts Chili powder, optional

Cut eggplant into slices 1/4′ thick. Sprinkle with salt and let sit for 1/2hour. Rinse, squeeze and pat dry. Saute in oil till soft, adding more oilif you need it. Place on paper towels.
Serve sprinkled with hot chili powder if desired.
Source Unknown
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Sauteed Bean Curd

Servings: 6
Ingredients:

16 oz Medium tofu
3 tb Vegetable oil

Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat dry.
Heat oil in a skillet over a medium high heat. When hot, put in half thetofu. Cook 3 minutes on one side. Turn over and cook for another 3minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeatwith [...]

Sausage Patties

Servings: 2
Ingredients:

8 oz Tempeh

—————————–REGULAR SEASONINGS—————————–1/2 ts Sage1/2 ts Marjoram1/2 ts Thyme1/2 ts Cumin2 tb -Warm water2 tb Soy sauce2 tb Oil
————————-ITALIAN SAUSAGE SEASONINGS————————-2 Garlic cloves; pressed1/2 ts Red pepper flakes1 ts Oregano1/4 ts Black pepper2 tb Flour2 tb Oil2 tb Soy sauce
Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mixtogether dry seasonings, [...]

Sauce Bourguignonne (Red Wine, Tomato And Rosemary Sauce)

Servings: 8
Ingredients:

1 c  Minced onion
1 c  Peeled and diced carrots
1/2 c  Diced celery
3    Garlic cloves
- pressed or minced
3 c  Water
1 tb Tomato paste
1 c  Red wine
2 tb Dry red wine vinegar
Salt; to taste
1 tb Chopped fresh rosemary; -OR-
1 ts -Dried rosemary)
1/2 ts Dried thyme
1 ts Dried basil
1/2 ts White pepper
1/3 c  Cold water
2 tb Arrowroot or cornstarch

Saute onion, carrots, celery and garlic in 2 tsp. water for 5 min. Place ina heavy 3-qt. pot along with remaining ingr. except 1/3 cup water andarrowroot. Bring to a boil, cover partially, and simmer for 15-20 min.,until veg. are tender. Whisk together cold water and arrowroot [...]

Samosas

Servings: 10
Ingredients:

2 c  Whole wheat flour
3 tb Vegetable oil
1/2 ts Salt
Vegetable oil to deep fry
7 md Boiled potatoes
10 tb Vegetable oil
1/8 ts Asafetida
1 ts Whole fennel seeds
1 ts Whole cumin seeds
1 ts Whole black mustard seeds
12 ea Whole fenugreek seeds
3 ea Whole dried red chilies
1/2 ts Turmeric
1 1/2 ts Salt
1 tb Lemon juice

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt andmix. Add 1 cup of water a little at a time until you have a firm dough.Knead the dough well for 10 minutes or until the dough is elasticy andsmooth. Form inot a ball, brush with a little [...]

Sambaar

Servings: 4
Ingredients:

1/2 c  Yellow split peas
2 1/2 c  Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea Red chili
2 tb Ghee
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Turmeric
1/2 sm Cauliflower, separated into
– florets
2 md Carrots, diced
1/2 md Eggplant, diced
1/2 sm Cabbage, sliced
Lemon juice
1/2 ts Cayenne

In a large pot, comine the split peas with the water and cook for 30 to 50minutes, till soft.
Heat ghee till hot. Saute, onion, garlic, ginger and chili. (Add morechili if you want a hotter curry). Add the rest of the spices and saute for2 minutes. Add vegetables and cook for another 5 minutes. [...]

Salsa Dip

Servings: 4
Ingredients:

4    Tomatoes (chopped/drained)
1 cn Black olives (chopped)
1 tb Olive oil
1 tb Garlic salt
2 pk Green onions (chopped)
1 cn Green chilies (chopped)
1 tb Vinegar

Mix; refrigerate at least 1 hour (better overnight). Serve withtortilla chips.
Posted by Sandee Eveland in Intercook
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