Kathy was looking for some high-iron recipes. I have three suggestions - one
is to eat raisins - great in oatmeal, bulghur, rice, quinoa, (almost any
grain cooked in either fruit juice or rice milk would work, I think) etc., one
is a recipe a friend made up and the other is to plug in 'spinach' to either
or both the fatfree archives or the Veggies Unite! site at www.vegweb.com
(it's not always fatfree but it's usually easily adaptable). I posted my
variation of Jan Bennicoff's yummy Lentil and Spinach Soup (I made it into a
stew) to the VU list and will heartily recommend that recipe! Here's -
Sharon's Fast Spinach and Beans
One onion, chopped
1 or 2 garlic cloves, minced
2T lemon juice
4T water
2t dill
1t basil
1t oregano
1/2t pepper
bunch of cleaned leaf spinach (or a defrosted 10 oz. pkg)
small can of white beans (I used the small white beans, Sharon used
cannellinis)
pasta or rice or your favorite grain for two
Saute the onion and garlic until it smells wonderful and then add the lemon
juice and water. Stir in the seasonings and then the spinach. Stir until it
wilts or is thoroughly blended. Serve alone or over whatever carbohydrate you
fancy - OR -
What's a Pilaf?
4C water (yes, I know it's a lot. Just wait.)
1/3 C cooking sherry
splash of lite soy sauce
1/2 C brown rice
1/4C wild rice
1/4C barley
1t fennel seeds
2T orzo
Boil water. Add sherry, soy sauce, grains and fennel seeds. Bring back to
boil and then simmer 35-40 minutes. Stir in the orzo and continue simmering
until the orzo is tender, another 5-10 minutes. This turned out so good, I
ended up eating it all by itself!
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