Re: More-With-Less Recipe Kusherie

[Guest guest]

,

Are the lentils cooked beforehand or just dried?

More-With-Less Recipe Kusherie

Here's the MWL Kusherie recipe. It is common to add another vegetable like zucchini, summer squash, green beans, whatever. Kusherie (Egyptian Rice and Lentils)Serves 6-8Rice and Lentils:Heat in a heavy saucepan or covered skillet: 2 T oilAdd: 1 1/4 c. lentilsBrown lentils over medium heat 5 minutes, stirring often. Let themixture cool and thenadd:3 c. boiling water or stock1 t. saltdash pepper(It is really important that the lentils and oil mix is cool enoughbefore adding the boiling water or you will end up with instantaneouscombustion in your kitchen. Hot flying lentils aren't fun.)Cook uncovered 10 minutes over medium heat.Stir in:1 1/2 c. rice1 c. boiling water or stockBring to a boil, reduce heat to low, cover, and simmer 25 minuteswithout stirring.Sauce:In a saucepan, heat together:3/4 c. tomato paste3 c. tomato juice, tomato sauce, or pureed tomatoes1 green pepper choppedchopped celery leaves (yes, the leaves, not the stalk)1 T sugar1/2 t salt1 t cumin1/4 t cayenne pepper or crushed chilis to tasteBring sauce to boiling, reduce heat, and simmer 20-30 minutes.Browned onions:Heat in a small skillet 2 T oilSaute over medium heat until brown:3 onions, sliced4 cloves garlic, mincedTo serve, put rice-lentil mixture on a platter. Pour tomato sauceover. Top with browned onions.Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8

[Guest guest]

The MWL cookbook recommends dried for economy and food value. They

cook from dry to soft in about 20 minutes - practically " instant " for

legumes.

BTW - I make Hummus a lot and do dried chick peas in a slow cooker.

Better flavor, half the price and for hardly any extra work. I do a

double quantity at a time and freeze half for the next week.

> ,

>

> Are the lentils cooked beforehand or just dried?

>

>

> More-With-Less Recipe Kusherie

>

>

> Here's the MWL Kusherie recipe. It is common to add another

vegetable

> like zucchini, summer squash, green beans, whatever.

>

> Kusherie (Egyptian Rice and Lentils)

> Serves 6-8

>

> Rice and Lentils:

>

> Heat in a heavy saucepan or covered skillet: 2 T oil

> Add: 1 1/4 c. lentils

> Brown lentils over medium heat 5 minutes, stirring often. Let the

> mixture cool and then

> add:

> 3 c. boiling water or stock

> 1 t. salt

> dash pepper

> (It is really important that the lentils and oil mix is cool

enough

> before adding the boiling water or you will end up with

instantaneous

> combustion in your kitchen. Hot flying lentils aren't fun.)

> Cook uncovered 10 minutes over medium heat.

> Stir in:

> 1 1/2 c. rice

> 1 c. boiling water or stock

> Bring to a boil, reduce heat to low, cover, and simmer 25 minutes

> without stirring.

> Sauce:

>

> In a saucepan, heat together:

> 3/4 c. tomato paste

> 3 c. tomato juice, tomato sauce, or pureed tomatoes

> 1 green pepper chopped

> chopped celery leaves (yes, the leaves, not the stalk)

> 1 T sugar

> 1/2 t salt

> 1 t cumin

> 1/4 t cayenne pepper or crushed chilis to taste

>

> Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

>

> Browned onions:

> Heat in a small skillet 2 T oil

> Saute over medium heat until brown:

> 3 onions, sliced

> 4 cloves garlic, minced

>

> To serve, put rice-lentil mixture on a platter. Pour tomato sauce

> over. Top with browned onions.

>

>

>

>

>

>

> Reminder: The South Beach Diet is not low-carb. Nor is it low-

fat. The South Beach Diet teaches you to rely on the right carbs and

the right fats-the good ones-and enables you to live quite happily

without the bad carbs and bad fats.

>

> For more on this WOE please read " The South Beach Diet " by Arthur

Agatston, MD. ISBN 1-57954-814-8

>

>

>

> --------------------------------------------------------------------

----------

>

[Guest guest]

The MWL cookbook recommends dried for economy and food value. They

cook from dry to soft in about 20 minutes - practically " instant " for

legumes.

BTW - I make Hummus a lot and do dried chick peas in a slow cooker.

Better flavor, half the price and for hardly any extra work. I do a

double quantity at a time and freeze half for the next week.

> ,

>

> Are the lentils cooked beforehand or just dried?

>

>

> More-With-Less Recipe Kusherie

>

>

> Here's the MWL Kusherie recipe. It is common to add another

vegetable

> like zucchini, summer squash, green beans, whatever.

>

> Kusherie (Egyptian Rice and Lentils)

> Serves 6-8

>

> Rice and Lentils:

>

> Heat in a heavy saucepan or covered skillet: 2 T oil

> Add: 1 1/4 c. lentils

> Brown lentils over medium heat 5 minutes, stirring often. Let the

> mixture cool and then

> add:

> 3 c. boiling water or stock

> 1 t. salt

> dash pepper

> (It is really important that the lentils and oil mix is cool

enough

> before adding the boiling water or you will end up with

instantaneous

> combustion in your kitchen. Hot flying lentils aren't fun.)

> Cook uncovered 10 minutes over medium heat.

> Stir in:

> 1 1/2 c. rice

> 1 c. boiling water or stock

> Bring to a boil, reduce heat to low, cover, and simmer 25 minutes

> without stirring.

> Sauce:

>

> In a saucepan, heat together:

> 3/4 c. tomato paste

> 3 c. tomato juice, tomato sauce, or pureed tomatoes

> 1 green pepper chopped

> chopped celery leaves (yes, the leaves, not the stalk)

> 1 T sugar

> 1/2 t salt

> 1 t cumin

> 1/4 t cayenne pepper or crushed chilis to taste

>

> Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

>

> Browned onions:

> Heat in a small skillet 2 T oil

> Saute over medium heat until brown:

> 3 onions, sliced

> 4 cloves garlic, minced

>

> To serve, put rice-lentil mixture on a platter. Pour tomato sauce

> over. Top with browned onions.

>

>

>

>

>

>

> Reminder: The South Beach Diet is not low-carb. Nor is it low-

fat. The South Beach Diet teaches you to rely on the right carbs and

the right fats-the good ones-and enables you to live quite happily

without the bad carbs and bad fats.

>

> For more on this WOE please read " The South Beach Diet " by Arthur

Agatston, MD. ISBN 1-57954-814-8

>

>

>

> --------------------------------------------------------------------

----------

>

[Guest guest]

The MWL cookbook recommends dried for economy and food value. They

cook from dry to soft in about 20 minutes - practically " instant " for

legumes.

BTW - I make Hummus a lot and do dried chick peas in a slow cooker.

Better flavor, half the price and for hardly any extra work. I do a

double quantity at a time and freeze half for the next week.

> ,

>

> Are the lentils cooked beforehand or just dried?

>

>

> More-With-Less Recipe Kusherie

>

>

> Here's the MWL Kusherie recipe. It is common to add another

vegetable

> like zucchini, summer squash, green beans, whatever.

>

> Kusherie (Egyptian Rice and Lentils)

> Serves 6-8

>

> Rice and Lentils:

>

> Heat in a heavy saucepan or covered skillet: 2 T oil

> Add: 1 1/4 c. lentils

> Brown lentils over medium heat 5 minutes, stirring often. Let the

> mixture cool and then

> add:

> 3 c. boiling water or stock

> 1 t. salt

> dash pepper

> (It is really important that the lentils and oil mix is cool

enough

> before adding the boiling water or you will end up with

instantaneous

> combustion in your kitchen. Hot flying lentils aren't fun.)

> Cook uncovered 10 minutes over medium heat.

> Stir in:

> 1 1/2 c. rice

> 1 c. boiling water or stock

> Bring to a boil, reduce heat to low, cover, and simmer 25 minutes

> without stirring.

> Sauce:

>

> In a saucepan, heat together:

> 3/4 c. tomato paste

> 3 c. tomato juice, tomato sauce, or pureed tomatoes

> 1 green pepper chopped

> chopped celery leaves (yes, the leaves, not the stalk)

> 1 T sugar

> 1/2 t salt

> 1 t cumin

> 1/4 t cayenne pepper or crushed chilis to taste

>

> Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

>

> Browned onions:

> Heat in a small skillet 2 T oil

> Saute over medium heat until brown:

> 3 onions, sliced

> 4 cloves garlic, minced

>

> To serve, put rice-lentil mixture on a platter. Pour tomato sauce

> over. Top with browned onions.

>

>

>

>

>

>

> Reminder: The South Beach Diet is not low-carb. Nor is it low-

fat. The South Beach Diet teaches you to rely on the right carbs and

the right fats-the good ones-and enables you to live quite happily

without the bad carbs and bad fats.

>

> For more on this WOE please read " The South Beach Diet " by Arthur

Agatston, MD. ISBN 1-57954-814-8

>

>

>

> --------------------------------------------------------------------

----------

>

[Guest guest]

-Bit of dilema here: I see alot of you post receipes for beans

lentils etc. Any suggestions for one who hates beans & lentils??? I

just cannot get into them.Probably the one I would eat is baked

brown beans but is there a good recipe for those that is allowed?

And, do you have any suggestions on how to acquire a taste for these

beans. I have to admit I am not a huge veggie fan either so I am

really limited to what I eat which accounts for quick boredom on ANY

diet plan!!(Game 2 Detroit(TODAY): looking for some crispy FLAME

broiled wings again tonite!) tee hee. GO FLAMES GO

- In South-Beach-Diet-Getting-It-Right , " b_owen_ca "

<b_owen_ca@y...> wrote:

> The MWL cookbook recommends dried for economy and food value. They

> cook from dry to soft in about 20 minutes - practically " instant "

for

> legumes.

>

> BTW - I make Hummus a lot and do dried chick peas in a slow

cooker.

> Better flavor, half the price and for hardly any extra work. I do

a

> double quantity at a time and freeze half for the next week.

>

>

>

>

> > ,

> >

> > Are the lentils cooked beforehand or just dried?

> >

> >

> > More-With-Less Recipe Kusherie

> >

> >

> > Here's the MWL Kusherie recipe. It is common to add another

> vegetable

> > like zucchini, summer squash, green beans, whatever.

> >

> > Kusherie (Egyptian Rice and Lentils)

> > Serves 6-8

> >

> > Rice and Lentils:

> >

> > Heat in a heavy saucepan or covered skillet: 2 T oil

> > Add: 1 1/4 c. lentils

> > Brown lentils over medium heat 5 minutes, stirring often. Let

the

> > mixture cool and then

> > add:

> > 3 c. boiling water or stock

> > 1 t. salt

> > dash pepper

> > (It is really important that the lentils and oil mix is cool

> enough

> > before adding the boiling water or you will end up with

> instantaneous

> > combustion in your kitchen. Hot flying lentils aren't fun.)

> > Cook uncovered 10 minutes over medium heat.

> > Stir in:

> > 1 1/2 c. rice

> > 1 c. boiling water or stock

> > Bring to a boil, reduce heat to low, cover, and simmer 25

minutes

> > without stirring.

> > Sauce:

> >

> > In a saucepan, heat together:

> > 3/4 c. tomato paste

> > 3 c. tomato juice, tomato sauce, or pureed tomatoes

> > 1 green pepper chopped

> > chopped celery leaves (yes, the leaves, not the stalk)

> > 1 T sugar

> > 1/2 t salt

> > 1 t cumin

> > 1/4 t cayenne pepper or crushed chilis to taste

> >

> > Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

> >

> > Browned onions:

> > Heat in a small skillet 2 T oil

> > Saute over medium heat until brown:

> > 3 onions, sliced

> > 4 cloves garlic, minced

> >

> > To serve, put rice-lentil mixture on a platter. Pour tomato

sauce

> > over. Top with browned onions.

> >

> >

> >

> >

> >

> >

> > Reminder: The South Beach Diet is not low-carb. Nor is it low-

> fat. The South Beach Diet teaches you to rely on the right carbs

and

> the right fats-the good ones-and enables you to live quite happily

> without the bad carbs and bad fats.

> >

> > For more on this WOE please read " The South Beach Diet " by

Arthur

> Agatston, MD. ISBN 1-57954-814-8

> >

> >

> >

> > -----------------------------------------------------------------

---

> ----------

> >

[Guest guest]

-Bit of dilema here: I see alot of you post receipes for beans

lentils etc. Any suggestions for one who hates beans & lentils??? I

just cannot get into them.Probably the one I would eat is baked

brown beans but is there a good recipe for those that is allowed?

And, do you have any suggestions on how to acquire a taste for these

beans. I have to admit I am not a huge veggie fan either so I am

really limited to what I eat which accounts for quick boredom on ANY

diet plan!!(Game 2 Detroit(TODAY): looking for some crispy FLAME

broiled wings again tonite!) tee hee. GO FLAMES GO

- In South-Beach-Diet-Getting-It-Right , " b_owen_ca "

<b_owen_ca@y...> wrote:

> The MWL cookbook recommends dried for economy and food value. They

> cook from dry to soft in about 20 minutes - practically " instant "

for

> legumes.

>

> BTW - I make Hummus a lot and do dried chick peas in a slow

cooker.

> Better flavor, half the price and for hardly any extra work. I do

a

> double quantity at a time and freeze half for the next week.

>

>

>

>

> > ,

> >

> > Are the lentils cooked beforehand or just dried?

> >

> >

> > More-With-Less Recipe Kusherie

> >

> >

> > Here's the MWL Kusherie recipe. It is common to add another

> vegetable

> > like zucchini, summer squash, green beans, whatever.

> >

> > Kusherie (Egyptian Rice and Lentils)

> > Serves 6-8

> >

> > Rice and Lentils:

> >

> > Heat in a heavy saucepan or covered skillet: 2 T oil

> > Add: 1 1/4 c. lentils

> > Brown lentils over medium heat 5 minutes, stirring often. Let

the

> > mixture cool and then

> > add:

> > 3 c. boiling water or stock

> > 1 t. salt

> > dash pepper

> > (It is really important that the lentils and oil mix is cool

> enough

> > before adding the boiling water or you will end up with

> instantaneous

> > combustion in your kitchen. Hot flying lentils aren't fun.)

> > Cook uncovered 10 minutes over medium heat.

> > Stir in:

> > 1 1/2 c. rice

> > 1 c. boiling water or stock

> > Bring to a boil, reduce heat to low, cover, and simmer 25

minutes

> > without stirring.

> > Sauce:

> >

> > In a saucepan, heat together:

> > 3/4 c. tomato paste

> > 3 c. tomato juice, tomato sauce, or pureed tomatoes

> > 1 green pepper chopped

> > chopped celery leaves (yes, the leaves, not the stalk)

> > 1 T sugar

> > 1/2 t salt

> > 1 t cumin

> > 1/4 t cayenne pepper or crushed chilis to taste

> >

> > Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

> >

> > Browned onions:

> > Heat in a small skillet 2 T oil

> > Saute over medium heat until brown:

> > 3 onions, sliced

> > 4 cloves garlic, minced

> >

> > To serve, put rice-lentil mixture on a platter. Pour tomato

sauce

> > over. Top with browned onions.

> >

> >

> >

> >

> >

> >

> > Reminder: The South Beach Diet is not low-carb. Nor is it low-

> fat. The South Beach Diet teaches you to rely on the right carbs

and

> the right fats-the good ones-and enables you to live quite happily

> without the bad carbs and bad fats.

> >

> > For more on this WOE please read " The South Beach Diet " by

Arthur

> Agatston, MD. ISBN 1-57954-814-8

> >

> >

> >

> > -----------------------------------------------------------------

---

> ----------

> >

[Guest guest]

I've never been a big vegetable person. I still haven't tried any of the recipes with cauliflower because I do not like the taste of cauliflower. My big vegetable, as I've said before, is the roasted garbanzo beans. If you roast them one day and don't eat them until the next, they will actually taste more like a nut. One thing my MIL introduced me to was roasting fennel, which some people know as anise. Just put a little olive oil on it and roast it by itself or with carrots. Cucumbers are a great thing, also. Cut one into slices and marinade in any italian or vinegarette dressing and it's a tasty. Brocolli can be eaten raw in dip or steamed. Just a few things that pop up in my head.

More-With-Less Recipe Kusherie> > > > > > Here's the MWL Kusherie recipe. It is common to add another > vegetable > > like zucchini, summer squash, green beans, whatever. > > > > Kusherie (Egyptian Rice and Lentils)> > Serves 6-8> > > > Rice and Lentils:> > > > Heat in a heavy saucepan or covered skillet: 2 T oil> > Add: 1 1/4 c. lentils> > Brown lentils over medium heat 5 minutes, stirring often. Let the> > mixture cool and then> > add:> > 3 c. boiling water or stock> > 1 t. salt> > dash pepper> > (It is really important that the lentils and oil mix is cool > enough> > before adding the boiling water or you will end up with > instantaneous> > combustion in your kitchen. Hot flying lentils aren't fun.)> > Cook uncovered 10 minutes over medium heat.> > Stir in:> > 1 1/2 c. rice> > 1 c. boiling water or stock> > Bring to a boil, reduce heat to low, cover, and simmer 25 minutes> > without stirring.> > Sauce:> > > > In a saucepan, heat together:> > 3/4 c. tomato paste> > 3 c. tomato juice, tomato sauce, or pureed tomatoes> > 1 green pepper chopped> > chopped celery leaves (yes, the leaves, not the stalk)> > 1 T sugar> > 1/2 t salt> > 1 t cumin> > 1/4 t cayenne pepper or crushed chilis to taste> > > > Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.> > > > Browned onions:> > Heat in a small skillet 2 T oil> > Saute over medium heat until brown:> > 3 onions, sliced> > 4 cloves garlic, minced> > > > To serve, put rice-lentil mixture on a platter. Pour tomato sauce> > over. Top with browned onions.> > > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low-> fat. The South Beach Diet teaches you to rely on the right carbs and > the right fats-the good ones-and enables you to live quite happily > without the bad carbs and bad fats. > > > > For more on this WOE please read "The South Beach Diet" by Arthur > Agatston, MD. ISBN 1-57954-814-8 > > > > > > > > --------------------------------------------------------------------> ----------> >

[Guest guest]

--Thanks not a fan of anise or fennel. Broc caulif carrots peas the

odd green bean(no lima beans yuck!)lettuce tom cucumber that's about

it. See I said my veggie intake was very limited as to taste!!

(which probably accounts for why I am carb addict and overweight

today!)

- In South-Beach-Diet-Getting-It-Right , " Lori "

<lwest@a...> wrote:

> I've never been a big vegetable person. I still haven't tried any

of the recipes with cauliflower because I do not like the taste of

cauliflower. My big vegetable, as I've said before, is the roasted

garbanzo beans. If you roast them one day and don't eat them until

the next, they will actually taste more like a nut. One thing my

MIL introduced me to was roasting fennel, which some people know as

anise. Just put a little olive oil on it and roast it by itself or

with carrots. Cucumbers are a great thing, also. Cut one into

slices and marinade in any italian or vinegarette dressing and it's

a tasty. Brocolli can be eaten raw in dip or steamed. Just a few

things that pop up in my head.

> More-With-Less Recipe Kusherie

> > >

> > >

> > > Here's the MWL Kusherie recipe. It is common to add

another

> > vegetable

> > > like zucchini, summer squash, green beans, whatever.

> > >

> > > Kusherie (Egyptian Rice and Lentils)

> > > Serves 6-8

> > >

> > > Rice and Lentils:

> > >

> > > Heat in a heavy saucepan or covered skillet: 2 T oil

> > > Add: 1 1/4 c. lentils

> > > Brown lentils over medium heat 5 minutes, stirring often.

Let

> the

> > > mixture cool and then

> > > add:

> > > 3 c. boiling water or stock

> > > 1 t. salt

> > > dash pepper

> > > (It is really important that the lentils and oil mix is

cool

> > enough

> > > before adding the boiling water or you will end up with

> > instantaneous

> > > combustion in your kitchen. Hot flying lentils aren't fun.)

> > > Cook uncovered 10 minutes over medium heat.

> > > Stir in:

> > > 1 1/2 c. rice

> > > 1 c. boiling water or stock

> > > Bring to a boil, reduce heat to low, cover, and simmer 25

> minutes

> > > without stirring.

> > > Sauce:

> > >

> > > In a saucepan, heat together:

> > > 3/4 c. tomato paste

> > > 3 c. tomato juice, tomato sauce, or pureed tomatoes

> > > 1 green pepper chopped

> > > chopped celery leaves (yes, the leaves, not the stalk)

> > > 1 T sugar

> > > 1/2 t salt

> > > 1 t cumin

> > > 1/4 t cayenne pepper or crushed chilis to taste

> > >

> > > Bring sauce to boiling, reduce heat, and simmer 20-30

minutes.

> > >

> > > Browned onions:

> > > Heat in a small skillet 2 T oil

> > > Saute over medium heat until brown:

> > > 3 onions, sliced

> > > 4 cloves garlic, minced

> > >

> > > To serve, put rice-lentil mixture on a platter. Pour

tomato

> sauce

> > > over. Top with browned onions.

> > >

> > >

> > >

> > >

> > >

> > >

> > > Reminder: The South Beach Diet is not low-carb. Nor is it

low-

> > fat. The South Beach Diet teaches you to rely on the right

carbs

> and

> > the right fats-the good ones-and enables you to live quite

happily

> > without the bad carbs and bad fats.

> > >

> > > For more on this WOE please read " The South Beach Diet " by

> Arthur

> > Agatston, MD. ISBN 1-57954-814-8

> > >

> > >

> > >

> > > -------------------------------------------------------------

----

> ---

> > ----------

> > >

[Guest guest]

--Thanks not a fan of anise or fennel. Broc caulif carrots peas the

odd green bean(no lima beans yuck!)lettuce tom cucumber that's about

it. See I said my veggie intake was very limited as to taste!!

(which probably accounts for why I am carb addict and overweight

today!)

- In South-Beach-Diet-Getting-It-Right , " Lori "

<lwest@a...> wrote:

> I've never been a big vegetable person. I still haven't tried any

of the recipes with cauliflower because I do not like the taste of

cauliflower. My big vegetable, as I've said before, is the roasted

garbanzo beans. If you roast them one day and don't eat them until

the next, they will actually taste more like a nut. One thing my

MIL introduced me to was roasting fennel, which some people know as

anise. Just put a little olive oil on it and roast it by itself or

with carrots. Cucumbers are a great thing, also. Cut one into

slices and marinade in any italian or vinegarette dressing and it's

a tasty. Brocolli can be eaten raw in dip or steamed. Just a few

things that pop up in my head.

> More-With-Less Recipe Kusherie

> > >

> > >

> > > Here's the MWL Kusherie recipe. It is common to add

another

> > vegetable

> > > like zucchini, summer squash, green beans, whatever.

> > >

> > > Kusherie (Egyptian Rice and Lentils)

> > > Serves 6-8

> > >

> > > Rice and Lentils:

> > >

> > > Heat in a heavy saucepan or covered skillet: 2 T oil

> > > Add: 1 1/4 c. lentils

> > > Brown lentils over medium heat 5 minutes, stirring often.

Let

> the

> > > mixture cool and then

> > > add:

> > > 3 c. boiling water or stock

> > > 1 t. salt

> > > dash pepper

> > > (It is really important that the lentils and oil mix is

cool

> > enough

> > > before adding the boiling water or you will end up with

> > instantaneous

> > > combustion in your kitchen. Hot flying lentils aren't fun.)

> > > Cook uncovered 10 minutes over medium heat.

> > > Stir in:

> > > 1 1/2 c. rice

> > > 1 c. boiling water or stock

> > > Bring to a boil, reduce heat to low, cover, and simmer 25

> minutes

> > > without stirring.

> > > Sauce:

> > >

> > > In a saucepan, heat together:

> > > 3/4 c. tomato paste

> > > 3 c. tomato juice, tomato sauce, or pureed tomatoes

> > > 1 green pepper chopped

> > > chopped celery leaves (yes, the leaves, not the stalk)

> > > 1 T sugar

> > > 1/2 t salt

> > > 1 t cumin

> > > 1/4 t cayenne pepper or crushed chilis to taste

> > >

> > > Bring sauce to boiling, reduce heat, and simmer 20-30

minutes.

> > >

> > > Browned onions:

> > > Heat in a small skillet 2 T oil

> > > Saute over medium heat until brown:

> > > 3 onions, sliced

> > > 4 cloves garlic, minced

> > >

> > > To serve, put rice-lentil mixture on a platter. Pour

tomato

> sauce

> > > over. Top with browned onions.

> > >

> > >

> > >

> > >

> > >

> > >

> > > Reminder: The South Beach Diet is not low-carb. Nor is it

low-

> > fat. The South Beach Diet teaches you to rely on the right

carbs

> and

> > the right fats-the good ones-and enables you to live quite

happily

> > without the bad carbs and bad fats.

> > >

> > > For more on this WOE please read " The South Beach Diet " by

> Arthur

> > Agatston, MD. ISBN 1-57954-814-8

> > >

> > >

> > >

> > > -------------------------------------------------------------

----

> ---

> > ----------

> > >

[Guest guest]

--Thanks not a fan of anise or fennel. Broc caulif carrots peas the

odd green bean(no lima beans yuck!)lettuce tom cucumber that's about

it. See I said my veggie intake was very limited as to taste!!

(which probably accounts for why I am carb addict and overweight

today!)

- In South-Beach-Diet-Getting-It-Right , " Lori "

<lwest@a...> wrote:

> I've never been a big vegetable person. I still haven't tried any

of the recipes with cauliflower because I do not like the taste of

cauliflower. My big vegetable, as I've said before, is the roasted

garbanzo beans. If you roast them one day and don't eat them until

the next, they will actually taste more like a nut. One thing my

MIL introduced me to was roasting fennel, which some people know as

anise. Just put a little olive oil on it and roast it by itself or

with carrots. Cucumbers are a great thing, also. Cut one into

slices and marinade in any italian or vinegarette dressing and it's

a tasty. Brocolli can be eaten raw in dip or steamed. Just a few

things that pop up in my head.

> More-With-Less Recipe Kusherie

> > >

> > >

> > > Here's the MWL Kusherie recipe. It is common to add

another

> > vegetable

> > > like zucchini, summer squash, green beans, whatever.

> > >

> > > Kusherie (Egyptian Rice and Lentils)

> > > Serves 6-8

> > >

> > > Rice and Lentils:

> > >

> > > Heat in a heavy saucepan or covered skillet: 2 T oil

> > > Add: 1 1/4 c. lentils

> > > Brown lentils over medium heat 5 minutes, stirring often.

Let

> the

> > > mixture cool and then

> > > add:

> > > 3 c. boiling water or stock

> > > 1 t. salt

> > > dash pepper

> > > (It is really important that the lentils and oil mix is

cool

> > enough

> > > before adding the boiling water or you will end up with

> > instantaneous

> > > combustion in your kitchen. Hot flying lentils aren't fun.)

> > > Cook uncovered 10 minutes over medium heat.

> > > Stir in:

> > > 1 1/2 c. rice

> > > 1 c. boiling water or stock

> > > Bring to a boil, reduce heat to low, cover, and simmer 25

> minutes

> > > without stirring.

> > > Sauce:

> > >

> > > In a saucepan, heat together:

> > > 3/4 c. tomato paste

> > > 3 c. tomato juice, tomato sauce, or pureed tomatoes

> > > 1 green pepper chopped

> > > chopped celery leaves (yes, the leaves, not the stalk)

> > > 1 T sugar

> > > 1/2 t salt

> > > 1 t cumin

> > > 1/4 t cayenne pepper or crushed chilis to taste

> > >

> > > Bring sauce to boiling, reduce heat, and simmer 20-30

minutes.

> > >

> > > Browned onions:

> > > Heat in a small skillet 2 T oil

> > > Saute over medium heat until brown:

> > > 3 onions, sliced

> > > 4 cloves garlic, minced

> > >

> > > To serve, put rice-lentil mixture on a platter. Pour

tomato

> sauce

> > > over. Top with browned onions.

> > >

> > >

> > >

> > >

> > >

> > >

> > > Reminder: The South Beach Diet is not low-carb. Nor is it

low-

> > fat. The South Beach Diet teaches you to rely on the right

carbs

> and

> > the right fats-the good ones-and enables you to live quite

happily

> > without the bad carbs and bad fats.

> > >

> > > For more on this WOE please read " The South Beach Diet " by

> Arthur

> > Agatston, MD. ISBN 1-57954-814-8

> > >

> > >

> > >

> > > -------------------------------------------------------------

----

> ---

> > ----------

> > >

[Guest guest]

,

Can you tell us how you do your chic peas in the crock pot? I did some great red beans a few weeks ago that everyone loved. That was the first time I had even done beans in the crock pot. Here is the recipe:

in Atlanta

New Orleans style red beans & rice

Note:I used less thyme and used chicken broth instead of veggie bullion. I also sautéed some light smoked turkey sausage and added it once the beans were done.

3/4 cup chopped yellow onions 1/3 cup chopped sweet pepper 1/3 cup chopped Celery 1/3 cup chopped green onions 1 Tablespoon chopped parsley 1 Tablespoon chopped garlic 1 Tablespoon dried thyme, I used less 1 large bay leaf 1 pound dried red -- or dark colored beans 1/4 cup finely chopped carrots. Vegetable bullion to taste

The night before - put the beans in a crock pot and fill it with water andsoak overnight.

Next morning about 7-8am, drain the water and rinse the beans several timesto remove any grit.

Add vegetable bullion till it is about 1 1/2 inches above the beans (youshould have a rather strong taste of bullion). Add all other ingredients,then cook on low till 4:30 - 5pm.

When the beans are cooked (4:30 - 5pm), put some in a glass bowl and smashthem, then add / stir this back to the crock pot. Continue doing this tillbeans get a little creamy.

Serve over brown rice

Using the same soaking procedure, and seasonings, you can cook the beans ontop of the stove in a pot or pressure cooker. I find that if you do not soakbeans, it imparts a slightly different flavor then when they are cooked in apressure cooker. When using light colored beans with this recipe, omit thethyme.

kwvegan vegan

>>>>>>>>>>>>>> BTW - I make Hummus a lot and do dried chick peas in a slow cooker. Better flavor, half the price and for hardly any extra work. I do a double quantity at a time and freeze half for the next week.

[Guest guest]

,

Can you tell us how you do your chic peas in the crock pot? I did some great red beans a few weeks ago that everyone loved. That was the first time I had even done beans in the crock pot. Here is the recipe:

in Atlanta

New Orleans style red beans & rice

Note:I used less thyme and used chicken broth instead of veggie bullion. I also sautéed some light smoked turkey sausage and added it once the beans were done.

3/4 cup chopped yellow onions 1/3 cup chopped sweet pepper 1/3 cup chopped Celery 1/3 cup chopped green onions 1 Tablespoon chopped parsley 1 Tablespoon chopped garlic 1 Tablespoon dried thyme, I used less 1 large bay leaf 1 pound dried red -- or dark colored beans 1/4 cup finely chopped carrots. Vegetable bullion to taste

The night before - put the beans in a crock pot and fill it with water andsoak overnight.

Next morning about 7-8am, drain the water and rinse the beans several timesto remove any grit.

Add vegetable bullion till it is about 1 1/2 inches above the beans (youshould have a rather strong taste of bullion). Add all other ingredients,then cook on low till 4:30 - 5pm.

When the beans are cooked (4:30 - 5pm), put some in a glass bowl and smashthem, then add / stir this back to the crock pot. Continue doing this tillbeans get a little creamy.

Serve over brown rice

Using the same soaking procedure, and seasonings, you can cook the beans ontop of the stove in a pot or pressure cooker. I find that if you do not soakbeans, it imparts a slightly different flavor then when they are cooked in apressure cooker. When using light colored beans with this recipe, omit thethyme.

kwvegan vegan

>>>>>>>>>>>>>> BTW - I make Hummus a lot and do dried chick peas in a slow cooker. Better flavor, half the price and for hardly any extra work. I do a double quantity at a time and freeze half for the next week.

[Guest guest]

,

Can you tell us how you do your chic peas in the crock pot? I did some great red beans a few weeks ago that everyone loved. That was the first time I had even done beans in the crock pot. Here is the recipe:

in Atlanta

New Orleans style red beans & rice

Note:I used less thyme and used chicken broth instead of veggie bullion. I also sautéed some light smoked turkey sausage and added it once the beans were done.

3/4 cup chopped yellow onions 1/3 cup chopped sweet pepper 1/3 cup chopped Celery 1/3 cup chopped green onions 1 Tablespoon chopped parsley 1 Tablespoon chopped garlic 1 Tablespoon dried thyme, I used less 1 large bay leaf 1 pound dried red -- or dark colored beans 1/4 cup finely chopped carrots. Vegetable bullion to taste

The night before - put the beans in a crock pot and fill it with water andsoak overnight.

Next morning about 7-8am, drain the water and rinse the beans several timesto remove any grit.

Add vegetable bullion till it is about 1 1/2 inches above the beans (youshould have a rather strong taste of bullion). Add all other ingredients,then cook on low till 4:30 - 5pm.

When the beans are cooked (4:30 - 5pm), put some in a glass bowl and smashthem, then add / stir this back to the crock pot. Continue doing this tillbeans get a little creamy.

Serve over brown rice

Using the same soaking procedure, and seasonings, you can cook the beans ontop of the stove in a pot or pressure cooker. I find that if you do not soakbeans, it imparts a slightly different flavor then when they are cooked in apressure cooker. When using light colored beans with this recipe, omit thethyme.

kwvegan vegan

>>>>>>>>>>>>>> BTW - I make Hummus a lot and do dried chick peas in a slow cooker. Better flavor, half the price and for hardly any extra work. I do a double quantity at a time and freeze half for the next week.

[Guest guest]

sounds great!

Re: More-With-Less Recipe Kusherie

,

Can you tell us how you do your chic peas in the crock pot? I did some great red beans a few weeks ago that everyone loved. That was the first time I had even done beans in the crock pot. Here is the recipe:

in Atlanta

New Orleans style red beans & rice

Note:I used less thyme and used chicken broth instead of veggie bullion. I also sautéed some light smoked turkey sausage and added it once the beans were done.

3/4 cup chopped yellow onions 1/3 cup chopped sweet pepper 1/3 cup chopped Celery 1/3 cup chopped green onions 1 Tablespoon chopped parsley 1 Tablespoon chopped garlic 1 Tablespoon dried thyme, I used less 1 large bay leaf 1 pound dried red -- or dark colored beans 1/4 cup finely chopped carrots. Vegetable bullion to taste

The night before - put the beans in a crock pot and fill it with water andsoak overnight.

Next morning about 7-8am, drain the water and rinse the beans several timesto remove any grit.

Add vegetable bullion till it is about 1 1/2 inches above the beans (youshould have a rather strong taste of bullion). Add all other ingredients,then cook on low till 4:30 - 5pm.

When the beans are cooked (4:30 - 5pm), put some in a glass bowl and smashthem, then add / stir this back to the crock pot. Continue doing this tillbeans get a little creamy.

Serve over brown rice

Using the same soaking procedure, and seasonings, you can cook the beans ontop of the stove in a pot or pressure cooker. I find that if you do not soakbeans, it imparts a slightly different flavor then when they are cooked in apressure cooker. When using light colored beans with this recipe, omit thethyme.

kwvegan vegan

>>>>>>>>>>>>>> BTW - I make Hummus a lot and do dried chick peas in a slow cooker. Better flavor, half the price and for hardly any extra work. I do a double quantity at a time and freeze half for the next week.Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8

[Guest guest]

sounds great!

Re: More-With-Less Recipe Kusherie

,

Can you tell us how you do your chic peas in the crock pot? I did some great red beans a few weeks ago that everyone loved. That was the first time I had even done beans in the crock pot. Here is the recipe:

in Atlanta

New Orleans style red beans & rice

Note:I used less thyme and used chicken broth instead of veggie bullion. I also sautéed some light smoked turkey sausage and added it once the beans were done.

3/4 cup chopped yellow onions 1/3 cup chopped sweet pepper 1/3 cup chopped Celery 1/3 cup chopped green onions 1 Tablespoon chopped parsley 1 Tablespoon chopped garlic 1 Tablespoon dried thyme, I used less 1 large bay leaf 1 pound dried red -- or dark colored beans 1/4 cup finely chopped carrots. Vegetable bullion to taste

The night before - put the beans in a crock pot and fill it with water andsoak overnight.

Next morning about 7-8am, drain the water and rinse the beans several timesto remove any grit.

Add vegetable bullion till it is about 1 1/2 inches above the beans (youshould have a rather strong taste of bullion). Add all other ingredients,then cook on low till 4:30 - 5pm.

When the beans are cooked (4:30 - 5pm), put some in a glass bowl and smashthem, then add / stir this back to the crock pot. Continue doing this tillbeans get a little creamy.

Serve over brown rice

Using the same soaking procedure, and seasonings, you can cook the beans ontop of the stove in a pot or pressure cooker. I find that if you do not soakbeans, it imparts a slightly different flavor then when they are cooked in apressure cooker. When using light colored beans with this recipe, omit thethyme.

kwvegan vegan

>>>>>>>>>>>>>> BTW - I make Hummus a lot and do dried chick peas in a slow cooker. Better flavor, half the price and for hardly any extra work. I do a double quantity at a time and freeze half for the next week.Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8

[Guest guest]

I do them the same way you did. In fact you can do any dried beans

this way - and in larger quantities. I always make enough for two

meals! NB - if adding home-cooked bean dishes is new to your families

(and we all should be eating several bean dishes a week) you should

consider using Bean-O (bulk/whole/health food stores) which will help

reduce the " gas " problem.

BTW - great looking recipe, . I bet it's a family favorite.

Looks more Cajun than Creole (no tomatoes). I'd be tempted to add a

teaspoon of Cajun spicing (equal parts cayenne, oregano, basil) to

it.

Here's a " bean " cheat that works well for the meat/potatoes crowd.

Make your favorite beef stew and in lieu of potatoes add a can of

white kidney beans and a can of cooked dried limas. The beans are

white, the same texture as potatoes and take on the flavor of the

stew.

--------

I soak them overnight right in the crockpot, drain, refill, put on

low before I go to work and by the time I'm home - usually 6, they're

done enough for cooking purposes. For hummus I may cook longer since

it softens them further.

> ,

> Can you tell us how you do your chic peas in the crock pot? I did

some great red beans a few weeks ago that everyone loved. That was

the first time I had even done beans in the crock pot. Here is the

recipe:

> in Atlanta

>

> New Orleans style red beans & rice

>

> Note:I used less thyme and used chicken broth

instead of veggie bullion. I also sautéed some light smoked turkey

sausage and added it once the beans were done.

>

> 3/4 cup chopped yellow onions

> 1/3 cup chopped sweet pepper

> 1/3 cup chopped Celery

> 1/3 cup chopped green onions

> 1 Tablespoon chopped parsley

> 1 Tablespoon chopped garlic

> 1 Tablespoon dried thyme, I used less

> 1 large bay leaf

> 1 pound dried red -- or dark colored

> beans

> 1/4 cup finely chopped carrots.

> Vegetable bullion to taste

>

> The night before - put the beans in a crock pot and fill it with

water and

> soak overnight.

>

> Next morning about 7-8am, drain the water and rinse the beans

several times

> to remove any grit.

>

> Add vegetable bullion till it is about 1 1/2 inches above the beans

(you

> should have a rather strong taste of bullion). Add all other

ingredients,

> then cook on low till 4:30 - 5pm.

>

> When the beans are cooked (4:30 - 5pm), put some in a glass bowl

and smash

> them, then add / stir this back to the crock pot. Continue doing

this till

> beans get a little creamy.

>

> Serve over brown rice

>

> Using the same soaking procedure, and seasonings, you can cook the

beans on

> top of the stove in a pot or pressure cooker. I find that if you do

not soak

> beans, it imparts a slightly different flavor then when they are

cooked in a

> pressure cooker. When using light colored beans with this recipe,

omit the

> thyme.

>

> kwvegan vegan

> >>>>>>>>>>>>>>

>

> BTW - I make Hummus a lot and do dried chick peas in a slow cooker.

> Better flavor, half the price and for hardly any extra work. I do a

> double quantity at a time and freeze half for the next week.

>

>

[Guest guest]

Whoops, I guess I left that out when posting the recipe. I always add about a tbls of Cajun seasoning at the end with the sausage. I also add jalapenos and especially datil peppers, too, but not many people don't like their food as spicy as I do. Datils are next to impossible to find unless you live in St. Augustine, Florida or grow them yourself, as we do.

in Atlanta

----- Original Message -----

From: b_owen_ca

BTW - great looking recipe, . I bet it's a family favorite. Looks more Cajun than Creole (no tomatoes). I'd be tempted to add a teaspoon of Cajun spicing (equal parts cayenne, oregano, basil) to it.

[Guest guest]

Whoops again! What I meant to say was, not many people like their food as spicy as I do.

----- Original Message -----

Whoops, I guess I left that out when posting the recipe. I always add about a tbls of Cajun seasoning at the end with the sausage. I also add jalapenos and especially datil peppers, too, but not many people don't like their food as spicy as I do.

[Guest guest]

Whoops again! What I meant to say was, not many people like their food as spicy as I do.

----- Original Message -----

Whoops, I guess I left that out when posting the recipe. I always add about a tbls of Cajun seasoning at the end with the sausage. I also add jalapenos and especially datil peppers, too, but not many people don't like their food as spicy as I do.