Samples Simplicity Food Magazine - Page 13

Cups & Bowls Issue 3 - March 2013 - Pure Simplicity | 13 Gazpacho 4 cups tomato juice 1 onion, minced 1 green bell pepper, minced 1 cucumber, chopped 2 cups chopped tomatoes 2 green onions, chopped 1 clove garlic, minced 3 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 teaspoon dried tarragon 1 teaspoon dried basil 1/4 cup chopped fresh parsley 1 teaspoon white sugar Salt and pepper to taste Yields: 10 Servings In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving. Noodles with Shimeji Mushroom 7 ounces dried Japanese style noodles 1/2 cup olive oil 2 garlic cloves, minced 6 ounces shimeji mushrooms 2 tablespoons soy sauce 2 teaspoons miso paste salt and pepper 2 tablespoons finely minced parsley Bring a saucepan of water to a boil and cook the noodles according instructions. Heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant. and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved. Season with salt & pepper and seave the sauce to simmer. Turn up the heat & add the shimeji mushrooms and saute until the mushrooms are soft. Lower the heat Drain the noodles and add them to the sauce. Stir well to coat every noodle & serve with chopped parsley