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1995 ALTIMA GXE
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Makes 8 large breads.
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AMERICAN
CANCER
SOCIETY'
2 pounds fresh spinach
2 tablespoons sesame oil
8 to 10 medium-sized garlic
cloves, minced
soy sauce
Trim just the very tips of the
spinach stems, leaving the rest
intact. Wash the spinach in sev-
eral changes of cold water, until
absolutely all silt and sand are
gone and the leaves are very
clean. Spin dry, then finish the
job with paper towels. Make sure
the spinach is dried as complete-
ly as possible.
Heat a large wok. Add oil and
wait a minute or so.
Add the spinach and garlic.
Stir-fry over the highest possible
heat for 1 or 2 minutes, or until
the spinach is completely limp;
and very deep green. Sprinkle in
a small amount of soy sauce at
the very end.
Remove with slotted spoon,
and serve immediately. Makes 4
servings.
ROASTED AND
MARINATED GREEN
BEANS WITH ONIONS
AND GARLIC CLOVES
3 to 4 tablespoons olive oil
1 pound fresh green beans,
cleaned, trimmed and patted
dry
1 medium-sized yellow or red
onion, cut in thin slices or rings
6 to 8 medium-sized cloves garlic,
peeled and halved lengthwise
a scant 1/2 teaspoon salt
1 to 2 tablespoons balsamic
vinegar
freshly ground black pepper
optional garnishes: minced fresh
parsley and/or fresh dill
Place tomatoes, garlic and
basil in a soup pot, large
saucepan, or Dutch oven. Cover
and cook over medium heat for
10 to 15 minutes, or until toma-
toes are quite liquefied.
Remove from heat, and cool to
the point at which you feel confi-
dent about pureeing it. (Dodging
hot splatters in not a lot of fun.)
Fish out the basil, and puree the
tomatoes and garlic in a food
processor or blender until quite
smooth.
Strain through a medium-fine
strainer back into the soup pot,
and season with brown sugar or
honey, slat, and freshly ground
black pepper.
Heat just before serving. If de-
sired, sprinkle each bowlful with
a light touch of minced fresh pars-
ley and/or dill. Makes 4 to 5 serv-
ings.
LENTIL CHILI
4 cups dried lentils
6 to 7 cups water (tomato juice
can be substituted for about 2
cups water)
1 1-pound can tomatoes, or 3 to 4
large ripe fresh tomatoes
(peeling optional), chopped
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme (or
about 2 teaspoons minced
fresh)
10 to 12 (that's right!) medium-
sized garlic cloves, minced
2 medium-sized onions, finely
chopped (about 12/3 to 2 cups
chopped)
2 teaspoons salt
lots of freshly ground black
pepper
4 to 6 tablespoons tomato paste
1 to 2 tablespoons red wine or
balsamic vinegar
crushed red pepper, to taste
Place lentils and 6 cups of wa-
ter in a large soup pot or Dutch
oven. Bring to a boil, partially cov-
Preheat oven to 400°. Brush a er (mostly cover, but leave an air
large baking tray with 2 table- vent), and lower the heat to a
spoons olive oil.
simmer. Leave it this way for
Spread green beans, onion and about 30 minutes, checking it
garlic on tray. Salt lightly, and every now and then to be sure it
drizzle with another tablespoon isn't cooking any faster than a
or two of olive oil.
gentle simmer. (You can chop the
bake the vegetables for 20 to vegetables during this time.)
30 minutes, interrupting several
Add tomatoes, cumin, papri-
times to shake the tray or stir ka, thyme, garlic, and onions.
briefly. After 20 minutes, taste Stir, mostly cover again, and let
test a green bean to see if it's done it cook for another 45 to60 min-
to your liking. The baking time utes until the lentils are tender.
is somewhat flexible.
Check the water level as it cooks,
When all the vegetables are and add water or tomato juice in
tender, remove fi-om the oven and 1/4-cup increments as needed, to
transfer to a bowl. Drizzle imme- prevent dryness. Stir from the
diately with vinegar. Apply fresh- bottom every 10 to 15 minutes
ly ground black pepper to taste.
during the cooking.
Serve hot, at room tempera-
Add salt, black pepper, and
ture, or cold. Makes 4 servings.
tomato paste. Stir and continue
to simmer slowly, partially cov-
LIGHT TOMATO SOUP
ered, until the lentils are very soft
3 pounds fresh and perfectly ripe
(up to 30 minutes more).
tomatoes, cut into chunks
4 medium-sized cloves garlic,
About 10 to 15 minutes before
chopped
serving, add vinegar and red pep-
6 to 8 fresh basil leaves (or 1 full
per. Adjust seasonings to taste,
stalk fresh basil)
and serve with optional toppings
1 to 2 tablespoons brown sugar
of thin slices of sharp cheddar,
or honey
toasted cashews or minced fresh
1 teaspoon salt
freshly ground black pepper, to
parsley or cilantro. Makes 8 serv-
taste
ings.