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Recipes I've Shared:
Adapted from Yotam Ottolenghi (Jerusalem)
This soup is addictive but you have to like the smoky taste and it is a bit of work.
This is a vegetarian main dish. It has a lovely rich flavour that would make it a good candidate for Thanskgiving. A galette is a roughly formed free-form pie. This recipe uses a yeasted dough, similar to a pizza dough,so you could use that instead of making it from scratch.
This recipe is adapted from Deborah Madison's Vegetarian Cooking for everyone. I used half of her yeasted galette dough recipe, reduced the fat from 4 tablespoons to 1 and omitted the horseradish sauce.
Substituted evaporated milk for cream, and halved the serving size by cutting cutting into 12 rounds instead of 6 wedges. And adding lemon rind.
Substituted evaporated milk for cream, and halved the serving size by cutting cutting into 12 rounds instead of 6 wedges.
Old fashioned bean salad. The original recipe calls for 3/4 cup sugar. I reduced it to 1/4 cup. I also substituted a cup of chickpeas for the original wax beans. (Adapted from Joy of Cooking)
An empty-the-crisper meal and a good way to use leftover bread. It makes a good brunch or supper dish.
I used white Turkish bread, but any bread will do. Whole grain bread would taste better.
An empty-the-crisper meal and a good way to use leftover bread. It makes a good brunch or supper dish.
I used white Turkish bread, but any bread will do. Whole grain bread would taste better.
Truly delicious soup from Jane Brody's Good Food Book.
Can be served with a bit of grated cheddar, but I haven't includes that in ingredients or calories.
Chock full of vegetables. I used canned salmon but it would be even better with fresh. You can use other white fish instead of monkfish--it's just what I had.
From Jane Brody's Good Food Book, but minus the half cup of toasted sesame seeds she includes