Broccoli Soup Recipe Low Fat
The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Since the original publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading the revolution in American eating habits. MOOSEWOOD was listed by the New York Times as one of the top ten best-selling cookbooks of all time, and no wonder. With her sophisticated, easy-to-prepare vegetarian recipes, charming drawings, and hand lettering, Mollie introduced millions to a more healthful, natural way of cooking. This new edition--a companion volume to her latest TV series--preserves the major revisions and additions that Mollie made in 1992, accented with new recipes from Mollie’s current repertoire and 16 pages of beautiful full-color food photography. You’ve seen MOOSEWOOD before, but you’ve never seen it quite like this!
Tuesday 28 October 2008
cold days mean that good hearty food is needed. i had a pumpkin left over from blip 365 so that could only mean one thing...
mmmmmmmmm, vegetable risotto. my favourite rice dish by a mile. i cooked enough for today, lunch tomorrow and tomorrow night.
there are different kinds of risotto rice, arborio and carnaroli. i used arborio as i prefer the texture and its usually more readily available in more shops in the UK. it has a light, creamy texture too.
500 grammes of Arborio rice
2 large onions, chopped small
2 fat cloves of garlic
1 red pepper
half a medium pumpkin, cubed small
mushrooms ? lots of mushrooms
3 pints of vegetable stock
chop up the onion, and saute it with the garlic, add in chopped pepper, pumpkin and mushrooms and saute for a couple of minutes. everything should be soft but not brown.
add in the rice, along with pepper and salt. continue to saute for five minutes and then add in the first of the vegetable stock and the peas and cook slowly on a low heat.
add more stock as it is soaked up by the rice. about half an hour but real gauge is when the stock has reduced away.
you can use pretty much whatever vegetables you like (chicken too), so you can try it out with your favourites. a cheap and cheerful addition is to add in a tin of chopped tomatoes just before you put in your vegetable stock (use slightly less stock to compensate) or drain off a tin of baked beans and add them in. you can even use a tin of vegetable soup along with some stock for a richer taste. traditional italian recipes would add in parmesan cheese (i may have overdone the parmesan!), which is great for taste, but if you fancy adding a little of your favourite cheese at this point and mixing it through for a creamier taste, i think that works really well. once the cheese has been melted and stirred through you're ready to serve. sprinkle a bit of parmesan on the top and Hey Presto!, a fine risotto.
it was demolished in no time.
garden planting day 2: broccoli, kale, green onions
It's planting day two of this year's garden. That's broccoli, kale, and green onions in the foreground. March 20 is maybe one of the earliest plantings in the 14 years we've shared this garden with our neighbor.
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