JEREMY RIFKIN’S BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black beans
4 md Onions — coarsely chopped
Peanut oil
1 lg Green pepper — chopped
4 lg Garlic cloves — finely
–chopped
1 t Cumin
1 t Oregano
1/2 ts Dried mustard
2 c Tomatoes, fresh — peeled,
–chopped for use OR
1 1/2 c Tomatoes, canned
Juice of 1 lemon
Salt and pepper to taste

Soak the beans in water overnight. Next day, in a
large pot, simmer beans in 5 cups of water 1 hour or
more, until tender. Meanwhile, pour a small amount of
oil in a frying pan and saute the onions, green pepper
and garlic until tender. Add the seasonings.

When vegetables are browned, add them to the soup pot
along with the tomatoes and cook another half hour.
Add water if the soup is too thick. Before serving,
add the lemon juice. Serve soup with a plate of corn
chips, guacamole, and a fresh green salad.

Recipe by Carol Rifkin, Jeremy’s wife

Greenhouse Crisis Foundation/ MM by Dianne
Smith/DEEANNE

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Popularity: 3% [?]

Title: Easy Frosty Pumpkin Pie
Categories: Pies, Dessert, Holiday
Yield: 10 servings

Crust
1/4 c Margarine
1 1/2 c Crushed ginersnap cookies
Filling
1 cn Pumpkin (16 oz.)
1 pn Vanilla ice cream softened
2 cups
1 c Powdered sugar
1 1/2 t Pumpkin pie spice
1/8 t Salt
1 t Vanilla
2 c Frozen whipped topping,
Thawed

Directions;
Crust;
Melt margarine in small sauce pan. Remove from heat; stir in crushed
cookies. Press mixture evenly in bottom and up sides of a 9 inch pie
pan; refrigerate.
Filling;
In Large bowl combine all filling ingredients except whipped topping;
blend until smooth. Fold whipped topping into pumpkin mixture. Pour
into pie crust lined pan. Freeze for several hours or until firm.
(For longer storage, cover tightly with foil) Before serving let
stand at room temperature at least 15 minutes. Garnish as desired
source holiday baking and gifts pilsbury monthly
submitted by marina

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Popularity: 5% [?]

From Eat More Weigh Less

Polenta with Sun-Dried Tomatoes and Black Beans
Tracy Pikhart Ritter
Serves 6

4 c water of veggie stock
1 cup polenta or finely ground cornmeal
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
(1 teaspoon salt-optional)
1 teaspoon ground basil or oregano (I stayed with basil)
3 Tablespoons chopped scallions

(Directions will follow, however, I made this ahead of time and put it
into a glass pie pan, refrigerate, and then just before serving, I cut
into pie wedges and heat/browned in non-stick pan with a little veg
spray, or you can broil to heat and brown. This saves time and makes
it easy to have leftovers, which I love!)

Sun-Dried Tomato Pesto

1/2 cup softened sun-dried tomatoes
2 garlic cloves minced
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil
1/4 c chopped fresh Italian Parsley
1 teaspoon capers
1 teaspoon balsamic vinegar (they never explain what to do with this,
so I left it out, maybe it’s a typo?)
1 large fresh tomato, seeded

Black Beans

2 cups cooked black beans (I used one can drained)
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced (those who don’t love heat like
I do may want to leave this out or substitute a little cayenne
to taste)
1/2 red onion, minced
1 tablespoon black pepper (I used 1 teaspoon!)
1 teaspoon ground cumin
1/2 cup dry sherry

Bring the water or stock to a boil; slowly add the polenta, stirring
constantly to avoid lumps. Add the cumin and pepper. Reduce to a
simmer and cook, stirring often, for 20 minutes, until the polenta is
thick and begins to pull away from the sides of the pot. Add the basil
and scallions. Set aside. (At this point I put it in a glass pan and
refrigerate.)

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender
and process at high speed until well blended and smooth. Pour into a
bowl and set aside. (Can be made ahead and refrigerated.)

In a large saucepan or skillet, cook the garlic, jalapeno, onion,
pepper and cumin in the sherry for 3 minutes until soft. Add the
cooked black beans and continue to heat until hot. Add vegetable stock
if moister beans are desired. (Can be made ahead and refrigerated.)

Serve the polenta with the black beans spooned over, Garnish with the
tomato pesto.

(Makes great leftovers!)

Serving size = 1 1/2 cups
265 calories
1.9 grams fat
0 milligrams cholesterol
33.4 milligrams sodium

Popularity: 6% [?]

Arugula, Red Onion And Shaved Parmesan Salad

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dressing:
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil
5 cups arugula leaves — trimmed, washed,
— dried and chilled
1 small red onion — peeled, cut into
— very thin rings
— and soaked in ice
— water
for 15 minutes
1/2 cup shaved parmesan

In a large bowl whisk together the lemon juice and mustard, seasoning
with salt and pepper to taste. Drain the red onion and pat dry. Just
prior to serving the salad, add the arugula and red onion to the
dressing and toss to coat. Taste and adjust seasoning with additional
lemon juice, salt and pepper if necessary. Sprinkle the salad with the
shaved Parmesan and serve immediately.

Yield: 4 servings

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Popularity: 12% [?]

Title: Rice Flour Yeast Bread
Categories: Diabetic, Rice, Breads/bm
Yield: 2 servings

3 c Rice flour; 2 tb Baking powder
10 tb Potato starch flour; 1 c Dry milk
(5/8 cup 1/4 c Instant mashed potatoes;
2 pk Dry yeast; (2 tb) 2 c Very hot tap water
2 tb Sugar 1/4 c Soft butter or margarine
1 ts Salt 4 Eggs; beaten

1. Sift together flours. Measure 2 cups into large mixer bowl. Add
dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.

2. Combine instant mashed potatoes and hot tap water; whip lightly
with a fork.

3. Add potato mixture and soft butter to dry ingredients in mixer
bowl. Beat 3 minutes on medium speed.

4. Add remaining flour and eggs; beat 3 minutes on medium speed.
Mixture will be like thick cake batter.

5. Leave batter in bowl; cover and let rise in warm place for 1 hour.
Batter will rise about 2″ depending on size of bowl.

6. Beat just enough to remove large gas bubbles.

7. Preheat oven to 325 F.

8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let
rise 30 minutes.

9. Bake 30 to 35 minutes until lightly browned. Especially good
toasted.

Source: Gluten Intolerance, A Resource Including Recipes The Food
Sensitivity Series, The American Dietetic Assoc. 1985 ISBN
0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois
60606-6995 (312) 899-0040

Recipes are wheat-free but not all gluten-free. No nutrition info.
Other books in the series are Lactose Intolerance and Food
Sensitivity. Appendix 1 – packaged food allowed on a modified gluten
diet Appendix 2 – Food company addresses for product information
Appendix 3 – Addresses for Am. Celiac Society, Gulten Intolerance
Group and Midwestern Celiac-Sprue Assoc. Appendix 4 – Addresses for
distributors of gluten-free products. Appendix 5 – Additional
literature on food sensitivity and allergy. Appendix 6 – Suggested
cookbooks (11) for the food sensitive individual.

MMMMM

Popularity: 6% [?]