[CH] chile vegetariana, part 6
Rain (rain@wwbbs.otherside.com)
Wed, 30 Dec 1998 17:06:00 GMT
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Last three recipes of batch:
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Title: Fried Rice with Basil and Chiles (Khao Pad Krapow)
Keywords: Vegan, side dishes, chiles
Yield: 2 Servings
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1 Garlic clove; finely chopped
3 sm Fresh chiles -- finely chopped
1 c Fresh button mushrooms -- halved
1 sm Onion; chopped
2 c Cooked rice
1 sm Bundle long beans
-OR- French/snap beans -- cut into 1/2" pieces
1 sm Red or green pepper; diced
1/2 tsp Sugar
3 Tbsp Light soy sauce
15 Large sweet basil leaves
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In a wok or frying pan/skillet, heat the oil until a light haze
appears. Add the garlic and chiles and fry until the garlic is golden
brown. Add the mushrooms and onions and stir quickly. Add the cooked
rice and stir thoroughly. Add the long beans, peppers, sugar and
light soy sauce and stir thoroughly. At the last moment quickly stir
in the basil leaves and turn on to a serving dish.
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Source: _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr
Typed for you by Karen Mintzias
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-End Recipe Export-
-Begin Recipe Export- QBook version 1.00.14
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Title: Green chile cheese souffle
Keywords: Vegetarian, Main dishes, cheese, chiles
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1 pound Monterey Jack cheese
3 eggs
4 ounces any green chile pepper you like -- chopped
1 cup buttermilk Bisquick-type baking mix
3 cups milk
1-3 tablespoons black olives -- chopped [or more]
1 tablespoon minced sun-dried tomatoes -- ** see note
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** If using oil-packed sun-dried tomatoes, drain, pat dry, and
chop. If using the dry ones, rehydrate in a little hot water for a
few minutes, drain, pat dry and chop.
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The directions specify use of a food processor; a blender will work
but processing times must be increased.
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1. Preheat oven to 350 degrees. Butter a 1-1/2 quart souffle dish or
baking dish.
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2. Fit the shredding disk into the work bowl. Shred cheese. Remove
from bowl and set aside. Fit steel knife blade into the bowl.
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Combine eggs, chiles, baking mix and milk in bowl. Process until mixed
well, 6-8 seconds. If chiles are whole, process mixture until chiles
are chopped into 1/4-inch pieces, about 15 seconds.
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3. Pour mixture into prepared dish. Add shredded cheese & stir gently
to mix well. Bake about 1 hour or until souffle is puffed and dry on
top.
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-End Recipe Export-
-Begin Recipe Export- QBook version 1.00.14
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Title: Mary Jane's Thai Barley
Keywords: Main dish, Side dish, Vegetarian
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1 1/2 c Barley, uncooked
1/4 lb Mushrooms, cut in cross sections
1 Garlic clove, minced
1 1/2 tb Fresh ginger, grated
2 tb Good soy sauce
1 tb Olive oil
1 c Cashews, raw
1 ts Olive oil
Cayenne pepper to taste
1 Red chile, sliced in thin slivers
1 1/2 c Celery, crescents
2 Scallions, diced
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DRESSING: 3-4 tbsp fresh ginger, grated 1
2 tsp. dried cilantro
1/8 c. good soy sauce
1 tbsp cider vinegar
1 tbsp sesame oil
1/8 c. vegetable oil
1 clove garlic
cayenne to taste
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Cook barley till tender. Drain and chill well.
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Put dry ingredients for the dressing in blender or food processor and
grate well; add the wet ingredients & blend again briefly. In a
large bowl place barley, scallions, celery and red pepper.
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NEXT, in a dry heated skillet (preferably iron) in a well-ventilated
area, put the cashews and toss continuously until they begin to turn
golden; add 1 tsp. olive oil and mix well to coat the cashews. Just
before removing skillet from heat, add cayenne. Add cashews to barley
mixture.
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In the same skillet heat 1 tbsp. olive oil, add the mushrooms and
toss. When mushrooms give up juices, add garlic & ginger & saute 1
minute. Add the soy sauce to the mushrooms & cook 'til soy is gone;
add to barley.
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Pour dressing over barley mixture, toss well and refrigerate until
ready to use.
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Source: my friend Mary Jane Mullins
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-End Recipe Export-
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Keep on rockin',
Rain
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