Recipe Feeds:

















General tips

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?






Potato Ratatouille (Lf)

Potato Ratatouille (Lf) Category Vegetarian Recipes 
Views 259 
Ratings
Ingredients And Procedures

2 lg Yellow onions, chopped

2 cl Garlic, minced

1 1/3 c Water

3 Green peppers, chopped

4 Zucchini, sliced

2 lg Potatoes, peeled & chopped

4 c Peeled and chopped tomatoes

(or 1 32 oz. can) 1 ts Fresh basil, chopped

(or 1/2 ts. dried) 1 ts Fresh oregano, chopped

(or 1.2 ts. dried) 2 tb Fresh parsley, chopped

(or 1 tb. dried) Fresh ground pepper to taste --------------------------------PER SERVING-------------------------------- 142 x *cals

4 x *gm protein

1/3 x *gm fat

30 x *gm carbo

21 x *mg sodium

6 x *gm fiber

Place onions and garlic in a large pot with water. Cook and stir for about 3 minutes. Add remaining ingredients, except pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Season with pepper before serving. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: