* Dutch Peppers
* Tomato Rice Salad wtih Avocado and Corn
* Bread of your choice

Dutch Peppers
Amstel Inter-Continental, Amsterdam, Holland

Makes 4 servings

  6 red bell peppers, roasted and peeled
  2 tablespoons vegetable oil
  1 cup chopped onions
  2 cups chopped, seeded tomatoes
  2 teaspoons chopped garlic
  1/4 cup water
  1 cup carrots julienne
  1 cup leeks julienne
  1 cup celery julienne
  1 cup fennel julienne
  4 medium mushrooms, sliced
  1 cup chopped scallions
  1 teaspoon dried tarragon
  1 tablespoon chopped fresh cilantro leaves
  Salt and freshly ground black pepper, to taste

 1. Cut off the 2 widest sides of each bell pepper. Reserve the 12 squares;
 roughly chop the remaining parts of the peppers.

 2. In a small saucepan over medium heat, warm 1 tablespoon of the
 vegetable oil. Add the chopped bell peppers, onions, tomatoes, garlic, and
 water. Cover and simmer for 7 minutes, or until the onions are
 translucent. Allow to cool for 10 minutes. Puree the mixture in a blender
 until smooth. Set aside.

 3. Preheat the oven to 350 F.

 4. In a large sauté pan over medium-high heat, warm 2 teaspoons of the
 remaining vegetable oil and sauté the vegetables, stirring constantly,
 until they begin to soften, about 2 minutes. Remove from the heat, and
 stir in the seasonings.

 5. Coat a large oven-proof baking dish with the remaining teaspoon of oil.
 Place 4 squares of bell pepper onto the baking dish. Spoon about 1
 tablespoon of the vegetable mixture onto each square and top each one with
 another square of pepper. Repeat the procedure and top each one with the
 remaining squares of pepper.

 6. Bake for 5 minutes, or until the peppers are heated through. Serve at
 once, drizzled with some of the pureed sauce.

 Copyright 1995 Acorn Associates, Ltd.

 Tomato Rice Salad with Avocado and Corn

  1 ripe medium tomato, cored and cut into wedges
  1 cup cooked corn or thawed frozen corn
  2 cups cooked rice, at room temperature
  1 small ripe avocado, peeled and cut into cubes
  1 teaspoon fresh lemon juice
  2 tablespoons fresh lemon juice
  1 teaspoon salt
 For the Dressing:
  2 cloves garlic, minced
  2 teaspoons chopped fresh ginger
  1 tablespoon chopped fresh mint or parsley
  6 tablespoon olive or vegetable oil

 1. In a bowl, combine the tomato, corn, and rice. In a second bowl, toss
 the avocado in the lemon juice, then add to the other ingredients.

 2. To make the dressing: In a third bowl, combine the lemon juice, salt,
 garlic, ginger, and mint or parsley. Slowly whisk in the oil.

 3. Pour the dressing over the vegetables and rice, and toss gently.

 Copyright 1995 Acorn Associates, Ltd.

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