EASY COOKIN'

 Cumin & Bean Sprout Quesadillas
                          submitted by Nari

 Short Summary :   Assemble on a baking sheet,
 Bake 10 - 15 minutes at 350 degrees F, or until
 cheese has melted.

 INGREDIENTS:
 
1 tsp. whole cumin seeds
4    8-inch flour tortillas
1/2 cup grated mild soy cheese (or any cheese)
1/2 cup crunchy bean sprouts, such as lentils,
green peas, and adzuki beans.
1cup prepared chipotle salsa

STEPS:

  1.) Toast cumin seeds in large, dry skillet over
 medium heat for 2-3 minutes, or until fragrant, 
 shaking pan constantly. Transfer to small bowl and 
 set aside.
 2.) Warm 1 tortilla in same skillet over medium heat
 for 1-2 minutes, flip, and sprinkle with seeds. 
 Scatter with 1/4 cup crunchy bean sprouts & top
 with second tortilla.
 3.) carefully flip and Cook 2 min. cool 1-2 min. serves
 best with salsa.   ^_^

   

Vegie Facts

   ○ Boiling artechokes boosts thier antioxidant profile eithgfold over raw. Steaming turns up by 15!

   ○ Cocoa powder has twice the antioxidant level of red wine and three times that of green tea

   ○ The filtering process used to clarify the fermented liquid, BEER, prevents it from being 100% vegetables.

 (c)2009 tearoomschat.com          authors of original material retain (c)  all rights reserved

Spoons magazine The official online Magazine of tearoomschat.com                                     Issue(9)  March - April, 2009        page 5
    
Recipies and yummy secrets

3 tablespoons extra virgin olive oil 2 cups sliced mushrooms (portabello or any type of large flat mushroom) 4 thick slices of ciabatta (Italian crusty bread)—or use baguette sliced on the diagonal instead 1 clove garlic—peeled and cut in half 1 tablespoon finely chopped flat-leaf parsley ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper HEAT 1 tablespoon of olive oil in a frying pan over a medium heat. ADD the mushrooms and cook for 4-5 minutes, stirring regularly. WHILE the mushrooms are cooking, toast the ciabatta slices under an oven broiler (griller) until golden on both sides. RUB one side of each slice of ciabatta with the cut side of garlic and drizzle 1 tablespoon of the olive oil evenly over the slices. STIR the reserved tablespoon of olive oil, parsley, salt and pepper through the mushrooms and spoon equal amounts on top of each bruschetta. SERVE immediately.

Mushroom bruschetta

by Head Chef :Red_Rose