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Category:Vegetarian - Author:N/A- Contributor:
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo
Ingredient:


  • 1 can artichoke hearts, chopped, juice reserved

  • 2 whole tomatoes, chopped

  • 1 whole onion, diced

  • 1 cup mushrooms, sliced

  • 1/2 cup fresh basil, chopped

  • 1/2 cup skim milk, or soy milk

  • 2 tbsps. flour, optional




Direction:

Toss chopped artichokes and juice into pan. Thicken with flour
and milk to desired thickness. Add onion, mushrooms, tomatoes and
basil. Cook for a short time leaving vegetables firm and tasty
and pretty. Cook up a batch of your favorite spaghetti noodles.
Rinse. Toss artichoke sauce on top. Makes 2 small side dish
servings, can be doubled.
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Pick of the Week
Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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