Meatless Mission Chili Recipe

This is a nice recipe for 4 people.
INGREDIENTS:
2 tb Safflower oil
Clove garlic, minced
Green Bell Pepper, chopped
Stalk Celery, chopped
Sm Onion, chopped (1/4 cup)
Carrot, shredded
Med Zucchini, shredded
18 oz Can Tomatoes with juice
15 oz Can Kidney Beans,drained
8 oz Can Tomato sauce (1 cup)
1/4 c Water
1 1/2 ts Chili powder, or to taste
1/4 ts Hot pepper Sauce, to taste
1 ts Basil
1 ts Oregano
1/2 ts Black Pepper
DIRECTIONS:
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese,
or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil.
Saute garlic, green pepper, celery, onion, carrot, and zucchini until
crisp/tender, about 3 minutes.
As mixture cooks, stir in remaining
ingredients. Bring to a boil over high heat, then reduce heat to medium.
Cover and cook until heated through, about 5 minutes.
Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese.
VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut
into 1/2" cubes ~ add 1 cup cooked corn If reheating, add addt'l liquid,
such as water, tomato juice, or veg stock
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
----------
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com

Roman Spinach With Orzo Recipe

Yield: 2 Servings
INGREDIENTS:
10 oz Fresh spinach
1/4 c ~water
2 tb Fat-freee, low salt chicken
-stock
2 cl Garlic; crushed
2 tb Raisins
2 ts Olive oil
1/2 c Orzo
Salt and pepper to taste
DIRECTIONS:
Place a medium-size saucepan full of water on to boil for orzo. Place
spinach in a large saucepan, add water and cover. Cook on medium 5 minutes,
tossing once or twice. Remove and drain. Heat chicken stock in same pan and
add garlic and raisins. Stir for about 30 seconds. Return spinach to pan.
Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to
boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add
salt and pepper to taste.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com

Vegetable Beef Soup

INGREDIENTS

* 455 g ground beef
* 1 onion, diced
* 5 carrots, thinly sliced
* 120 ml water
* 250 g frozen green beans
* 1 (15 ounce) can whole kernel corn, drained
* 6 red potatoes, finely diced
* 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
* 235 ml water
* 6 g salt
* 2 g ground black pepper

DIRECTIONS

* In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
* Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
* Drain the beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

http://www.recipewitch.com
http://www.recipewitch.com/blog

Chicken Pie Recipe

INGREDIENTS

* 2 cups frozen mixed vegetables
* 1 recipe pastry for a 9 inch double crust pie
* 1 teaspoon dried thyme
* 2 boneless, skinless chicken breast halves, boiled
* 1/2 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup

DIRECTIONS

* Preheat oven to 400 F (200 C).
* Line a 9 inch pie dish with pastry.
* Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
* Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
* Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
* Place pie on cookie sheet. Put aluminum foil around pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven & let stand for 5 minutes and then serve.


http://www.recipewitch.com

http://www.aldram.com