Ben Collver wrote to All <=-

Title: Fresh Tomato Sauce - Pasta Alla Pomarola
Categories: Pasta, Sauces
Yield: 1 servings

1 1/2 lb Ripe Italian plum tomatoes
-(675 g)
4 tb Olive oil (60 ml)
1 Onion; finely chopped
2 oz Fresh or dried spaghetti
-(350 g)

Couple things here, Ben. First is the typographical error. 350 grams is
much closer to 10 - 12 ounces than to 2 ounces. You're gonna have waaay
more than a single serving, too.

I've mentioned here that someone has been gifting me with more tomatoes
than I can comfortably eat. And I've shared the largess with friend &
family. So, when I came upon the recipe below from my favourite foodie
blog I thought "I've died and gone to heaven". As always I've made a few changes/adaptations to suit my style. Bv)=

Most of the tomatoes used were waaaaaay past salad or sandwich use - to
"next stop is the bin". They worked a treat here - even if there were a
few "eeeeewwwww" moments when coring them. Bv)= I own a Foley Food
Mill but I'm blowed if I can remember to whom I loaned it last. So, as
I make the cooking liquid for my chilli using the blender I figured,
"Why not?" Worked out very well, it did.

Got a comment or two that it reminded of "V8 vegetable cocktail". So
if I do any more this season I'll run a couple carrots and a parsnip
along with whatever fruits I have to hand through my juicer for that
person and see what they think.

Anyway, here's the recipe. Have fun with it .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Home-made Tomato Juice
Categories: Vegetables, Chilies
Yield: 8 servings

3 lb Very ripe garden tomatoes;
- cored, rough chopped
1 1/4 c Chopped celery w/leaves
1/3 c Chopped white/yellow onion
2 tb Sugar; to taste
1 ts Salt
pn Black pepper
Tabasco sauce; 6 to 8 drops
- to taste *

Cook the tomatoes, vegetables, and seasonings: Put all
of the ingredients into a large non-reactive pot (use
stainless steel, not aluminum). Bring to a simmer and
cook, uncovered, until mixture is completely soupy,
about 25 minutes.

Force the mixture through a fine-mesh sieve, chinoise,
or food mill. Cool completely.

SIMPLE TIP! If you like, save the solids left in the
strainer. Puree them with a little water and to add to
recipes for a tomato-y boost.

UDD NOTE: i ran my juice through my Waring blender which
pretty well did for all the solids so that there was
nothing to strain

Store covered and chilled. Will last for about 1 week in
the refrigerator.

* I am not a big fan of Tabasco. I find it bitter and
it's often more heat than I appreciate. I used eithe
Cholula or, oddly, Franks.

Recipe adapted from Gourmet Magazine, who got it from
Chef Brill Williams of The Inn at Sawmill Farm in West
Dover, Vermont. -- Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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Re: Fresh Tomato Sauce - Pas
By: Dave Drum to Ben Collver on Sun Oct 01 2023 06:30:00

Couple things here, Ben. First is the typographical error. 350 grams is much closer to 10 - 12 ounces than to 2 ounces. You're gonna have waaay more than a single serving, too.

Thanks for catching that typo. I wondered about that 350 g when i saw it.
I got this recipe from a family member and i have corrected the original
thanks to you.

Anyway, here's the recipe. Have fun with it .....

Thanks! I don't think i had this recipe in my collection before now.

Here's the Moosewood Vegetarian Chili recipe. It calls for a small
amount of tomato juice.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Chili
Categories: Chili
Yield: 8 Servings

2 1/2 c Dry kidney beans
1 c Dry bulghar
1 c Tomato juice
4 cl Garlic; crushed
1 1/2 c Onion; chopped
1 c Celery; chopped
1 c Carrots; chopped
1 c Green peppers; chopped
2 c Fresh tomatoes; chopped
1/2 Lemon; juice of
1 ts Ground cumin; or more to
-taste
1 ts Basil
1 ts Chili powder; or more to
-taste
Salt and pepper
3 tb Tomato paste
3 tb Dry red wine
1 ds Cayenne; or more to taste
3 tb Olive oil for saute;
-(approximate)

MMMMM--------------------------GARNISH-------------------------------
Cheese; grated
Parsley; chopped

Start beans 4-5 hours early. Several hours to prepare and cook.

Put kidney beans in a saucepan and cover them with 6 c water. Soak 3-4
hours. Add extra water and 1 ts salt. Cook until tender (about 1
hour.) Watch the water level, and add more, if necessary.

Heat tomato juice to a boil. Pour over dry bulghar. Cover and let
stand at least 15 minutes. (It will be crunchy, so it can absorb more
later.)

Saute onions and garlic in olive oil. Add carrots, celery, and
spices. When vegetables are almost done, add peppers. Cook until
tender.

Combine all ingredients and heat together gently--either in kettle
over double boiler, or covered, in a moderate oven.

Serve topped with cheese & parsley.

Recipe by Moosewood Cookbook

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Ben Collver wrote to Dave Drum <=-

Couple things here, Ben. First is the typographical error. 350 grams is much closer to 10 - 12 ounces than to 2 ounces. You're gonna have waaay more than a single serving, too.

Thanks for catching that typo. I wondered about that 350 g when i saw
it. I got this recipe from a family member and i have corrected the original thanks to you.

You'd have figured it out when making the recipe, I am sure. This just saves the hassles.

Anyway, here's the recipe. Have fun with it .....

Thanks! I don't think i had this recipe in my collection before now.

Well, probably not. My database is always growing as I find stuff thar looks "interesting".

Here's the Moosewood Vegetarian Chili recipe. It calls for a small
amount of tomato juice.

Moosewood isn't my favourite source for vagitatian recipes. They're well known and all that. But so was John Dillinger. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Chili
Categories: Chili
Yield: 8 Servings

2 1/2 c Dry kidney beans
1 c Dry bulghar

Right off the bat I have two quibbles - the first being my displeasure with the texture of kidney beans. And the other being the buse of bulghur as a substitute for meat.

I've been giving the current crop of fake meat a miss. But I probably ought to - at the very least - sample it so I'll know if my distaste has basis in reality or if it's my imaginations going nuts.

I've never made this one. Been served it a time or tow. It's edible if not a favoutire.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Stuffed Poblano Peppers
Categories: Five, Chilies, Vegetables, Cheese
Yield: 4 Servings

4 Poblano peppers
2 tb Olive oil
12 oz Pkg tempeh burger crumbles
1 1/4 oz Pkg chilli seasoning mix
1/2 c Shredded Pepper-jack cheese

Set oven @ 350+|F/175+|C.

Bring a large saucepan of water to a boil. Slice the
poblanos in half lengthwise and remove the seeds and
stems. Place cleaned peppers in boiling water; cook until
soft, about 4 minutes. Drain.

Heat olive oil in a large skillet. Stir in vegetarian
crumbles and chili seasoning mix. Cook, stirring, until
crumbles are hot, about 5 minutes. Fill the cooked peppers
with the seasoned crumbles; top with Pepper-jack cheese.
Arrange stuffed peppers on a baking sheet.

Place peppers in heated oven until cheese is melted,
about 10 minutes.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

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Re: Fresh Tomato Sauce - Pas
By: Dave Drum to Ben Collver on Mon Oct 02 2023 06:31:24

Right off the bat I have two quibbles - the first being my displeasure with the texture of kidney beans. And the other being the buse of bulghur as a substitute for meat.

That's funny.. kidney beans are the favorite bean for someone in my family
and they like bulghur too. Different strokes for different folks. I like
most beans, but kidney beans are not my favorite. They're better when
mashed into the consistency of refried beans.

I've never made this one. Been served it a time or tow. It's edible if
not a favoutire.
Title: Vegetarian Stuffed Poblano Peppers

That recipe sounds good to me. I generally find fake meat tasty, but i
don't like how processed it is, how much sodium it has in it, etc.

A friend of mine makes his own fake meat from vital wheat gluten, which
is cheap from the bulk bin. He's made it into many different forms,
including "ground meat" for dishes like this. I am not aware of having
any problems with gluten, but a naturopath told me that it is inflammatory
to some degree to people more often than not, it's just often either to a comparatively low degree, or they haven't recognized it yet. So i don't
want to introduce a massive quantity into my diet.

I'd probably substitute lentils or somesuch.

Here's a Lentil Carrot Loaf recipe from recipesource.com. I've made it
more than once, and have served it with gravy on top.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil-Carrot Loaf
Categories: Vegetarian, Main dish
Yield: 4 Servings

3 c Carrots; cut into 1/3-inch
-slices
1 1/2 c Lentils; cooked, drained
1/2 c Onions; finely chopped
1/2 ts Sage
1 ts Curry powder
2 tb Shoyu or tamari
1 c Rolled oats
1/2 c Walnuts or pecans; chopped
2 tb Parsley; finely chopped

Steam the carrots until tender. Drain the carrots, and, if desired,
reserve the water to make a sauce to serve with the loaf.

Mix together the cooked carrots and lentils. Mash them coarsely with a
potato masher. Add the remaining ingredients and mix well.

Pack the mixture into a well-oiled loaf pan. Decorate the top of the
loaf with nut halves, if desired.

Bake at 350 degrees F for 35-40 minutes, or until firm and golden
brown.

After baking, let the loaf stand for about 5 minutes, and then unmold
it onto a serving platter. For an attractive presentation, surround
the unmolded loaf with sliced ripe tomatoes, or any other colorful
vegetable.

Serve with the sauce of your choice.

From the files of DEEANNE

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Ben Collver wrote to Dave Drum <=-

Right off the bat I have two quibbles - the first being my displeasure with with the texture of kidney beans. And the other being the buse of bulghur as a substitute for meat.

That's funny.. kidney beans are the favorite bean for someone in my
family and they like bulghur too. Different strokes for different
folks. I like most beans, but kidney beans are not my favorite.
They're better when mashed into the consistency of refried beans.

Whichm then, has done for the textures issue. The beans themselves have
very little flavour. There is one way I tolerate kidney beans - in a 'bean" salad. Where the crunch od other vegetables and smoosh of the wggs confuses
the issue enough that I forget to remind myself that I don't care for the
main ingredients. Bv)=

I've never made this one. Been served it a time or tow. It's edible if
not a favoutire.
Title: Vegetarian Stuffed Poblano Peppers

That recipe sounds good to me. I generally find fake meat tasty, but i don't like how processed it is, how much sodium it has in it, etc.

That would make sense - sodium if a great5 flavour enhancer.

A friend of mine makes his own fake meat from vital wheat gluten, which
is cheap from the bulk bin. He's made it into many different forms, including "ground meat" for dishes like this. I am not aware of having any problems with gluten, but a naturopath told me that it is
inflammatory to some degree to people more often than not, it's just
often either to a comparatively low degree, or they haven't recognized
it yet. So i don't want to introduce a massive quantity into my diet.

I'd probably substitute lentils or somesuch.

I remain amazed that nore "emulsified" sausages are not meatless. Thank
you FDA and CPSC. Bv)=

Here's a Lentil Carrot Loaf recipe from recipesource.com. I've made it more than once, and have served it with gravy on top.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil-Carrot Loaf
Categories: Vegetarian, Main dish
Yield: 4 Servings

Gravy deing another great flavour enhancer even if doing bupkes for the texture. I sometimes will get a pair of "French Dip" sandwiches from Arby's
on special offering, That includes one generous portion of "gravy" per each. And of course there's enough gravy in one poetion to soften the rolls to my liking - so I drink the second container as a small bowl of soup. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kidney Bean Salad
Categories: Salads, Beans, Vegetables
Yield: 8 Servings

75 oz Red Kidney Beans; drained,
- (5 sm cans)
1 c White onion; chopped
1/2 c Celery; chopped in sm pieces
1/3 c Sweet pickle relish
1/2 c Green salad olives w/pimento
- chopped (optional) *

MMMMM--------------------------DRESSING-------------------------------
1/2 c Cider Vinegar
1/2 c Sugar
1 lg Egg; lightly beaten
2 ts (or more) dry mustard

MMMMM-----------------------GARNISH (OPT)----------------------------
1 lg (to 2 lg) hard boiled eggs;
- peeled, sliced, chopped,
- and sprinkled over to
- finish

Combine the kidney beans, onion, celery, and pickle
relish in a large bowl, blending well, then set aside.

Combine the vinegar, sugar, egg and mustard in 1-quart
saucepan, blending well, then cook over low heat,
stirring constantly, 7 minutes or until the mixture
thickens. Remove from the heat. Pour the dressing
mixture over the vegetables, tossing gently to coat
well.

Cover and refrigerate at least 6 hours before serving.

* I like the addition of the olives as they add a bit
more colour and a different layer of flavour to the
dish. My mom didn't do this - but, I do sometimes.
~- UDD

Serving Size: 8

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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