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Jan 31, 2011

Recipe Chain Letter


I received a chain letter the other day. Nothing new about that, but the idea behind this letter was somewhat unusual: if I sent a recipe to the person on top of the list and then forwarded the original email to 20 other people, I would (theoretically) receive 20 recipes in return. And they would be from people all over the world.  I did get some nice recipes in return but few of the recipe-givers told me where they lived.

The recipes were supposed to be quick, easy little things you could whip up in no time. Some were, others weren't. Here are my favorites, which all  happen to be meatless (even tho' I'm not a vegetarian):


Note: This recipe from Kamala Allen is great. Just think of all the toppings you could put on rounds of polenta!

Polenta Snack or Hors d’Oeuvre

  •     Buy a polenta roll at any natural foods store. I like the Basil Polenta.
  •     Unwrap and cut roll into ¼” rounds.
  •     Place rounds on a lightly oiled cookie sheet.
  •     On top of each round place a little pesto or tomato sauce, feta cheese and a fresh basil leaf.
  •     Broil until golden brown.
  •     Remove from oven and let cool.
    Enjoy! 

 This recipe is from Jim M.

Herbed Lentil Loaf

1 lb. dry lentils
4 cups water
1 bay leaf
1 TB each: salt; soy or Worcestershire sauce; celery seed; sage; thyme
½ tsp. nutmeg
1/8 tsp cayenne pepper
1 clove garlic
2 medium onions minced
1 cup celery minced
2 cups dry oatmeal
2 TB safflower oil
*4 eggs lightly beaten (note from the Culinary Gadabout: I'm going to use egg substitute)
Tomato sauce

Wash lentils. Simmer about 20 minutes in water, bay leaf, salt, seasonings, and garlic. Add pre-cooked (sautéed until soft) celery and onion to lentil mixture. Simmer mixture 10 more minutes.

Heat oven to 350° and remove mixture from heat. Add oats and oil, and mix. Add eggs.

Lightly oil bottom and sides of loaf pan. Put some tomato paste on bottom of pan, and press in lentil mixture.

Bake 40 minutes. (another CG note: Use remaining tomato sauce, perhaps spicing it up, atop loaf slices).


The following recipe is from Jim Shubin in the San Francisco Bay Area, who has owned a sailboat for many years. Introducing his recipe, Jim says: "On a boat, oftentimes only one pot is used. . ."

Coconut Stir-Fry

Ingredients depend on how many are eating.

Stir-Fry:
  • Sweet onion—chopped
  • Red bell pepper or yellow bell pepper—cut up
  • Brocholli—cut into small pieces
  • 5 cloves garlic—slivered
When about done:
  • Add 1 can coconut milk
  • Add 2 tsp Thai Yellow Curry
Cook til done. Eat.


And finally from Lisa V, who notes that "We like spice so we always double the garlic and red pepper."

Spicy Spinach 

2 tbsp olive oil
1 tbsp garlic minced
1/2 tsp red pepper
2 bags spinach stemmed

Heat oil in medium skillet. Stir in garlic and crushed pepper. Saute. Add spinach, tossing until wilted. Season with salt.




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