ms.veggie's patch ~ kiwi kitchen

MEMBERS'

RECIPES

Kiwi Kitchen
Recipes from Members!

Veggie Chili (ms.veggie)

2 Tblsp. Butter
2-3 Cloves Garlic, minced
1 med. Onion, chopped
1 Green Pepper, "
2 fresh Tomatoes, "
2-3 Tblsp. Chili Powder 1 - 28oz. can Tomatoes
2 - 19oz. cans red kidney beans
1 - 19oz. can chick peas (garbanzos)
1 - 19oz. can kernel corn
Salt & Pepper to taste
Salsa to taste (2-3 Tblsp.)

Sauté Garlic, Onion & Green Pepper in Butter, in bottom of a large pot. Add remaining ingredients, including canned juices. Simmer at least one hour. It's even better if cooled and reheated.
Best with corn bread.

Spinach Pasta Soup (Susie)

4 c. veggie broth
1/2 c. water
6 oz. can tomato paste 1 bunch fresh spinach
4-5 green onions, chopped
pepper to taste
Alphabet pasta (quantity is up to you)

In saucepan over medium heat combine broth, water, and paste until all mixed in and brought to a boil. Add pasta, reduce heat cook 5-7 minutes till pasta tender. Stir in spinach and onions and cook 5 minutes. Add Pepper.

Chili Relleno Casserole (Renée)

2 - 4oz. can yellow chiles, diced
1 c. Monterey Jack cheese, grated
3 eggs, beaten frothy 1 c. sour cream/plain yogurt
salt & pepper to taste
Lay chiles in buttered dish, and cover with cheese. Add sour cream and salt & pepper to beaten eggs, and pour over the cheese. Bake at 350° for 40-45 minutes.
This dish can easily be cut into squares and taken for lunches.

Kasha Tabouli (wendy)
Please Visit: HEALL * Wendy Rae Zaritsky, Founder

2 c. cooked kasha
(buckwheat groats)
1/2 c. chopped onions
4 T. chopped cilantro or parsley
2 T. chopped fresh mint
4 T. chopped fresh basil leaves
1 large tomato, vine-ripened,
or cucumber, chopped
2 T. soy sauce or Braggs 1/4 c. fresh-squeezed
lemon or lime juice
2 T. olive oil
1/4 c. chopped olives
1/2 c. vinegar: rice,
cider or balsamic
romaine lettuce leaves
8 cloves of garlic, minced

1. Bring 2 cups of water to a boil, adding a pinch of sea salt and 1 cup of roasted buckwheat groats (kasha). Cover the pot, reduce the heat and simmer for about 20 minutes or until all the water is absorbed by the grain.
2. Allow the kasha to cool, then place all the ingredients except the lettuce and olives in a bowl and toss.
3. Chill overnight to enhance the flavors.
4.To serve, fill the romaine with Tabouli and garnish with olives and sprigs of parsley. ~ Serves 4 ~

Spicy Szechwan Pasta (wendy)
Please Visit: HEALL * Wendy Rae Zaritsky, Founder

This recipe tastes great at room temperature, hot or cold. It improves as the flavors mingle and blend into something wonderful. This recipe is one of my favorites.

1/2 lb. Pasta, your choice
2 T. hot chili oil
1/2 c. chopped onions
4 T. chopped cilantro or parsley
2 c. Mung bean sprouts
1/2 c. chopped water chestnuts
1 chopped hot chili pepper
1/8 c. natural peanut butter
1/8 c. Tahini (sesame seed paste) 1/4 c. warm water
3 T. soy sauce or Braggs
2 T. balsamic, or rice vinegar
1 T. dark toasted sesame oil
2 T. ea. chopped fresh cilantro,
parsley, basil or mint
1 t. cayenne pepper
1 cucumber, peeled and sliced
1/4 c. chopped scallions or
Spanish/sweet onions

1. Cook the pasta in salted water and drain . Rinse immediately with cold water, being sure not to overcook your pasta. If you are using an unusual type of pasta, follow the manufacturer's directions.
2. Mix together: nut butters, warm water, soy sauce, vinegar & oils.
3. Toss the noodles with the raw vegetables and nut sauce.
4. Serve with a garnish of fresh mint, parsley, basil, or cilantro.
I like this recipe served as a cold pasta salad over romaine hearts.
~ Serves 4-6 ~

Rice with Spice Gusto (wendy)
Please Visit: HEALL * Wendy Rae Zaritsky, Founder

This recipe is intended as food for flavorful thoughts about brown rice and whole grain cooking. Experiment and enjoy!

2 c. brown rice
4 whole cloves
2 T. toasted sesame or olive oil
1 Spanish onion, diced
6 cloves fresh garlic, crushed
1-1/2 sticks cinnamon
4 bay leaves
4 whole green cardamom pods
1/4 c. organic raisins 1 apple, diced
1 c. fresh or frozen corn kernels
1 c. sliced green beans
1 c. diced carrots
4-5 c. water
1 t. sea salt
1 t. chili powder or cayenne
pepper or hot sauce
2 T. curry powder

1.Wash the rice and drain. Break off the round ends of the cloves and discard them.
2.Heat the oil in a large wok or cast iron or stainless steel pot. Add onion and sauté over medium heat until golden. Add garlic and raisins and stir. Add the remaining vegetables and stir again. Add the chili powder or cayenne and rice.
3.Stir and add the four cups of water and the salt, and bring to a boil. Cover, reduce the heat, and simmer for about 20 minutes, adding a little more water if needed. Serve hot, garnished with chopped cilantro (Italian parsley with a wonderful flavor). ~ Serves 6-8 ~

Cucumber Salad
(shimon)
Here is one for hot summer weather:
Slice a few cucumbers into a bowl,
Add enough yogurt to cover.
Add a dollop of mayonnaise,
pepper and salt,
some dill, finely cut up,
or any condiment you like.
~ makes a pleasant lunch dish ~

Home to ms.veggie's patch

2 Tblsp. Butter 2-3 Cloves Garlic, minced 1 med. Onion, chopped 1 Green Pepper, " 2 fresh Tomatoes, " 2-3 Tblsp. Chili Powder	1 - 28oz. can Tomatoes 2 - 19oz. cans red kidney beans 1 - 19oz. can chick peas (garbanzos) 1 - 19oz. can kernel corn Salt & Pepper to taste Salsa to taste (2-3 Tblsp.)
Sauté Garlic, Onion & Green Pepper in Butter, in bottom of a large pot. Add remaining ingredients, including canned juices. Simmer at least one hour. It's even better if cooled and reheated. Best with corn bread.

4 c. veggie broth 1/2 c. water 6 oz. can tomato paste	1 bunch fresh spinach 4-5 green onions, chopped pepper to taste
Alphabet pasta (quantity is up to you)
In saucepan over medium heat combine broth, water, and paste until all mixed in and brought to a boil. Add pasta, reduce heat cook 5-7 minutes till pasta tender. Stir in spinach and onions and cook 5 minutes. Add Pepper.

2 - 4oz. can yellow chiles, diced 1 c. Monterey Jack cheese, grated 3 eggs, beaten frothy	1 c. sour cream/plain yogurt salt & pepper to taste
Lay chiles in buttered dish, and cover with cheese. Add sour cream and salt & pepper to beaten eggs, and pour over the cheese. Bake at 350° for 40-45 minutes. This dish can easily be cut into squares and taken for lunches.

This recipe tastes great at room temperature, hot or cold. It improves as the flavors mingle and blend into something wonderful. This recipe is one of my favorites.
1/2 lb. Pasta, your choice 2 T. hot chili oil 1/2 c. chopped onions 4 T. chopped cilantro or parsley 2 c. Mung bean sprouts 1/2 c. chopped water chestnuts 1 chopped hot chili pepper 1/8 c. natural peanut butter 1/8 c. Tahini (sesame seed paste)	1/4 c. warm water 3 T. soy sauce or Braggs 2 T. balsamic, or rice vinegar 1 T. dark toasted sesame oil 2 T. ea. chopped fresh cilantro, parsley, basil or mint 1 t. cayenne pepper 1 cucumber, peeled and sliced 1/4 c. chopped scallions or Spanish/sweet onions
1. Cook the pasta in salted water and drain . Rinse immediately with cold water, being sure not to overcook your pasta. If you are using an unusual type of pasta, follow the manufacturer's directions. 2. Mix together: nut butters, warm water, soy sauce, vinegar & oils. 3. Toss the noodles with the raw vegetables and nut sauce. 4. Serve with a garnish of fresh mint, parsley, basil, or cilantro. I like this recipe served as a cold pasta salad over romaine hearts. ~ Serves 4-6 ~

This recipe is intended as food for flavorful thoughts about brown rice and whole grain cooking. Experiment and enjoy!
2 c. brown rice 4 whole cloves 2 T. toasted sesame or olive oil 1 Spanish onion, diced 6 cloves fresh garlic, crushed 1-1/2 sticks cinnamon 4 bay leaves 4 whole green cardamom pods 1/4 c. organic raisins	1 apple, diced 1 c. fresh or frozen corn kernels 1 c. sliced green beans 1 c. diced carrots 4-5 c. water 1 t. sea salt 1 t. chili powder or cayenne pepper or hot sauce 2 T. curry powder
1.Wash the rice and drain. Break off the round ends of the cloves and discard them. 2.Heat the oil in a large wok or cast iron or stainless steel pot. Add onion and sauté over medium heat until golden. Add garlic and raisins and stir. Add the remaining vegetables and stir again. Add the chili powder or cayenne and rice. 3.Stir and add the four cups of water and the salt, and bring to a boil. Cover, reduce the heat, and simmer for about 20 minutes, adding a little more water if needed. Serve hot, garnished with chopped cilantro (Italian parsley with a wonderful flavor). ~ Serves 6-8 ~