Unicorn (Unicorn@Indenial.com)
Thu, 25 Feb 1999 00:19:40 -0500
Here are a few observations by my friend and loyal reader Cindy:
Oxymorons - Twelve ounce pound cake, Diet ice cream
Definitions - GUI (pronounced gooey) What your computer gets after
spilling your favorite beverage on it
Computer Chip - Any starchy food stuff consumed in mass quantities
while programming
Children's Wisdom
-You can't trust your dog to watch your food
-Puppies still have bad breath after eating a tic tac
-You can't hide broccoli in a glass of milk
Today's "World Wide Vegetarian" recipe provides several twists on a
familiar theme. These stuffed peppers take on an almost exotic taste
with the addition of the mint and lemon juice, and serving them cold
puts them on the borderline between vegetable side dishes and salads.
Use them as a side dish as I have here, or plan them for a main course
on a hot summer day; they're perfect for the picnic basket.
Turkish Stuffed Peppers
1/4 cup (60 ml) olive oil
2 cups (500 ml) chopped onions
1 cup (250 ml) uncooked rice
1/4 cup (60 ml) pine nuts (pignoli)
2+1/4 cups (550 ml) water
1 Tbs (15 ml) tomato paste
Salt and freshly ground black pepper to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) allspice
1/2 tsp (2 ml) cinnamon
2 Tbs (30 ml) finely chopped fresh mint
3 Tbs (45 ml) lemon juice
6 to 8 (depending on size) green bell peppers,
tops removed, seeded, but kept whole
1 cup water
Lemon wedges for garnish
Heat the olive oil in a large skillet over moderate heat and saute the
onions, stirring frequently, until light brown. Add the rice and
cook, stirring, for about 3 minutes. Add the pine nuts and cook an
additional minute (no longer). Add the water, tomato paste, salt,
pepper, allspice, and cinnamon, and bring to a boil. Lower the heat
and simmer covered for 30 minutes. Add the mint and lemon juice and
toss gently with a fork to mix and fluff the rice. Stuff the peppers
with the rice mixture and place them in a large casserole. Add 1 cup
water to the bottom of the baking dish and bake covered in a preheated
350F (180C) oven for 45 minutes, until the peppers are tender. Allow
to cool and remove the remaining water from the bottom of the baking
dish. Chill the peppers in the refrigerator for at least 3 hours, or
overnight. Serve chilled or at room temperature, garnished with lemon
wedges. Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Thu Feb 25 1999 - 09:00:04 EST