|
CONTENTS:
QUINOA
ROMA TOMATOES and recipes
MALTODEXTR8IN
Hi Arbor Cookbook
Hello, and welcome back to Hi Arbor. We're
having hot, high humidity
weather the South is famous for. How about liquifying a banana
in cold water
in a blender, pouring it into a glass then adding strawberry
sorbet?
If you have recipes, information or suggestions, please send
them to
hiarbornews@aol.com.
The next issue of this newsletter will go out on
August 18, 2005.
Take care.
Roxanne
QUINOA: Quinoa is
pronounced "keen-wa". It was originally grown in the high plans
of the Andes Mountains in South America and it kept the Incan
armies strong and robust. The grain is a nutrition
powerhoiuse, being one of the best sources of vegetable protein
in the vegetable kingdom and it is also a vegetarian
source of calcium (26 mg per 1 cup serving).
The grain
itself has a bitter coating that needs to be rinsed off but
health food stores have had quinoa pasta for a long time.
Possibly the quinoa pasta can also be found in the health food
section of a supermarket. The above infotrmation comes
from two articles ["Why Eat it?" and "Quinoa, a Protein
Powerhouse from the Andes"] on quinoa at the web address below.
At the web site there are two recipes for quinoa, the grain.
One is a pilaf and one is "Sicilian-Style Toasted Quinoa".
http://www.wholehealthmd.com/refshelf/foods_view/0,1523,74,00.html
ROMA TOMATOES: One night
recently I made a sandwich and wanted tomato on it but didn't
feel like slicing one. So I got a Roma tomato from the
refrigerator, washed it and bit into it after first taking a
bite of the sandwich. Not counting cherry or grape tomatoes, I
think that was the first time I'd eaten a tomato like I would an
apple. Their size it why I like Romas. It's easy to use just
one. Roma tomatoes are available all year from California,
Mexico and Florida. They are available from California June
through November. One medium tomato has 35 calories. Other
information from the web site below says that, like quinoa,
tomatoes may have also come first from the Andes mountains, and
this vegetable is actually a berry. And "Do not refrigerate
tomatoes!"
The above information on Roma tomatoes comes from:
http://www.produceoasis.com/Items_folder/Vegetables/Roma.html
For a lot more information on tomatoes in general try:
http://homecooking.about.com/library/weekly/aa071601a.htm
The recipes below come from:
www.cooks.com
- ITALIAN TOMATO
SAUCE "NAPOLITAN"
1/4 c. olive oil
2-3 lg. cloves garlic, smashed
1 (28 oz.) can peeled tomatoes, crushed
1 (16 oz.) can tomato sauce
16 oz. water or less
1 tbsp. salt
6-8 leaves of fresh basil
In a large saucepan, saute garlic to a light golden brown.
Add basil, peeled tomatoes, tomato sauce, salt and water.
Bring to a boil, reduce heat and simmer 20 minutes or longer,
depending on when your pasta is done. Makes 5 to 8 servings.
Visit www.Cooks.com Recipe
Search for the most recipes!
Have a comment, question or recipe to share? Join the
Cooks.com
Community. Forum at
http://forum.cooks.com/.
The Cooks.com Forum has discussion, recipe swap, and real-time
chat
areas.
Or join a mail list to be notified automatically of new
postings to your
favorite discussion group!
(C) 2005 - The FOURnet Information Network (TM) - All Rights
Reserved
- NO COOK TOMATO
SAUCE
6 med. tomatoes, blanched, peeled, seeded and chopped coarsely
2 tbsp. green onion
1 clove garlic
2 tbsp. basil
1 tbsp. thyme
Black pepper to taste
Salt to taste
Combine all ingredients, except the salt in a bowl. Let the
sauce sit for 30 minutes at room temperature. Add salt just
before serving.
Visit www.Cooks.com Recipe
Search for the most recipes!
Have a comment, question or recipe to share? Join the
Cooks.com
Community. Forum at
http://forum.cooks.com/.
The Cooks.com Forum has discussion, recipe swap, and real-time
chat
areas.
Or join a mail list to be notified automatically of new
postings to your
favorite discussion group!
(C) 2005 - The FOURnet Information Network (TM) - All Rights
Reserved
HI ARBOR COOKBOOK
The Hi Arbor cookbook, "Take This Veggie And Stuff It", has
recipes for stuffing 21 vegetables from artichokes to
zucchini, and if you don't know how to stuff an artichoke, the
book explains. There are 87 recipes, some of which have
seafood but most are vegetarian. It's got lists of substitutions
and
measurements and equivalents. Herbs and seasonings are defined
and there is a glossary of cooking terms in addition to a
list of how much of a fresh spice is needed versus the same
spice in a dry form.
"Take This Veggie And Stuff It" costs $12.50 per copy plus $2.50
for
shipping and handling, and it can be ordered from Hi Arbor,
Inc.; P. O.
Box 265; Oceanville, NJ 08231. Or from the web address below.
Click here to order Hi Arbor's
Take This
Veggie and Stuff It!
The End
|