Recipes of the week

CHUNKY PASTA, VEGETABLE & HERB STEW

Ingredients : 1 cup whole wheat pasta, 1 medium carrot (boiled), 6-8 french beans, ½ small cauliflower (separated in to florets and boiled), 2 tbs chilli flavoured olive oil, 6 flakes of garlic, 6 baby onions, ½ cup corn kernels (boiled), ½ cup tomato juice, 1 cup tomato concasse, salt to taste, 8-10 black peppercorns (freshly crushed), 1 tsp dried oregano, 5 basil leaves, 2 tbs processed cheese (grated)

Method : Heat chilli flavoured olive oil in a pan. Add garlic flakes, baby onions and sauté. Add corn kernels, tomato juice and bring it a boil. Add carrot cubes, French beans and mix. Add tomato concasse and stir. Add cauliflower florets and pasta. Stir and add salt. Mix. Add crushed black peppercorns, oregano, sweet basil (torn with hands) and mix again. Add cheese and mix. Serve hot.

Recipes of the week

Almond Mushroom Pate

2 tb Margarine
Sm Onion, chopped (1/4 c)
Clove garlic, minced
1.5 cup Sliced Mushrooms (4 oz)
0.5 ts Tarragon
1 cup Blanched Whole Almonds(6 oz)
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, opt.

In a large skillet, melt margarine.
Add onion, garlic, and mushrooms.
Saute until tender but not browned.
Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor.
Add remaining ingredients.
Process until mixture is smooth.
Add cheese if you prefer a more spreadable consistency.
Spoon into a serving bowl.
Top with garnish of your choice.
Makes 1 1/2 cups.
People who do not like ordinary pate seem to love this one.
Vary the herbs and substitute the vegetables as you wish.
Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
May be frozen.

VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.)
- Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds
- vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.