And a very interesting combination. You'll think I'm looney, but I thought
it was delicious.

Sauteed a minced clove of garlic in a smidge of oil in a non-stick pan
(watching my girlish figure these days). Added about 1/4 cup of finely
chopped carrots (leftover from salads the past coupla days), and a handful
of garbanzo beans (ditto). Stirred about for a minute or so. Added ... oh
.... I dunno ... about 3 cups of spinach leaves, 3 tablespoons or so of
chopped tomato, and a sprinkling of salt. Let it wilt down slightly, then
added a good dose of cumin. More wiltage. Then a couple of smallish cubes
of feta cheese, and a few pomegranate seeds.

It. Was. Wonderful. The combination of flavor/texture was terrific. Low
cal, high nutrition. Works for me.

TammyM, Musgovian Princess

"Bob Terwilliger" > wrote in message
...
> TammyM wrote:
>
>> And a very interesting combination. You'll think I'm looney, but I
>> thought it was delicious.
>>
>> Sauteed a minced clove of garlic in a smidge of oil in a non-stick pan
>> (watching my girlish figure these days). Added about 1/4 cup of finely
>> chopped carrots (leftover from salads the past coupla days), and a
>> handful
>> of garbanzo beans (ditto). Stirred about for a minute or so. Added ...
>> oh ... I dunno ... about 3 cups of spinach leaves, 3 tablespoons or so of
>> chopped tomato, and a sprinkling of salt. Let it wilt down slightly,
>> then
>> added a good dose of cumin. More wiltage. Then a couple of smallish
>> cubes of feta cheese, and a few pomegranate seeds.
>>
>> It. Was. Wonderful. The combination of flavor/texture was terrific.
>> Low cal, high nutrition. Works for me.
>
>
> If you have leftovers, you might try adding a tiny bit of cinnamon. What
> you've got is a quasi-Lebanese flavor combination, and cinnamon ought to
> enhance it.
>
> Bob

Leftovers? No way, I scarfed it all up. But funny you should mention:
before I got off my duff to make dinner, I was reading one of my favorite
newer cookbooks, "A Fistful of Lentils" of Syrian Jewish cooking. I was
inspired. But also had to contend with what was in the fridge. Next time,
I might add pine nuts. These are NEVER Musgovian chez moi, but I always
keep them on hand. The Syrian Jewish cookbook has many recipes that use
them.

Now I have some Musgovian pomegranate seeds that are goind to wend their way
into an Iranian dish at some point this weekend. Which reminds me: must
soak rice.

TammyM

On Nov 15, 9:21*am, "TammyM" > wrote:
> "Bob Terwilliger" > wrote in message
>
> ...
>
>
>
> > TammyM wrote:
>
> >> And a very interesting combination. *You'll think I'm looney, but I
> >> thought it was delicious.
>
> >> Sauteed a minced clove of garlic in a smidge of oil in a non-stick pan
> >> (watching my girlish figure these days). *Added about 1/4 cup of finely
> >> chopped carrots (leftover from salads the past coupla days), and a
> >> handful
> >> of garbanzo beans (ditto). *Stirred about for a minute or so. *Added ...
> >> oh ... I dunno ... about 3 cups of spinach leaves, 3 tablespoons or so of
> >> chopped tomato, and a sprinkling of salt. *Let it wilt down slightly,
> >> then
> >> added a good dose of cumin. *More wiltage. *Then a couple of smallish
> >> cubes of feta cheese, and a few pomegranate seeds.
>
> >> It. *Was. *Wonderful. *The combination of flavor/texture was terrific.
> >> Low cal, high nutrition. *Works for me.
>
> > If you have leftovers, you might try adding a tiny bit of cinnamon. What
> > you've got is a quasi-Lebanese flavor combination, and cinnamon ought to
> > enhance it.
>
> > Bob
>
> Leftovers? *No way, I scarfed it all up. *But funny you should mention:
> before I got off my duff to make dinner, I was reading one of my favorite
> newer cookbooks, "A Fistful of Lentils" of Syrian Jewish cooking. *I was
> inspired. *But also had to contend with what was in the fridge. *Next time,
> I might add pine nuts. *These are NEVER Musgovian chez moi, but I always
> keep them on hand. *The Syrian Jewish cookbook has many recipes that use
> them.
>
> Now I have some Musgovian pomegranate seeds that are goind to wend their way
> into an Iranian dish at some point this weekend. *Which reminds me: *must
> soak rice.
>
> TammyM

There's an Afghani custard - a lot like Kheer that;s flavored with
cardamom. It is served sprinkled with shiny red pomegranate seeds and
chopped (green) pistachios . . . one of the prettiest and simplest
desserts I've ever eaten.
Lynn in Fargo

Lynn wrote on Sat, 15 Nov 2008 10:03:37 -0800 (PST):

> On Nov 15, 9:21 am, "TammyM" > wrote:
>> "Bob Terwilliger" > wrote in
>> message
>>
>> ...
>>
> >> TammyM wrote:
>>
> >>> And a very interesting combination. You'll think I'm
> >>> looney, but I thought it was delicious.
>>
> >>> Sauteed a minced clove of garlic in a smidge of oil in a
> >>> non-stick pan (watching my girlish figure these days).
> >>> Added about 1/4 cup of finely chopped carrots (leftover
> >>> from salads the past coupla days), and a handful of
> >>> garbanzo beans (ditto). Stirred about for a minute or so.
> >>> Added ... oh ... I dunno ... about 3 cups of spinach
> >>> leaves, 3 tablespoons or so of chopped tomato, and a
> >>> sprinkling of salt. Let it wilt down slightly, then added
> >>> a good dose of cumin. More wiltage. Then a couple of
> >>> smallish cubes of feta cheese, and a few pomegranate
> >>> seeds.
>>
> >>> It. Was. Wonderful. The combination of flavor/texture
> >>> was terrific. Low cal, high nutrition. Works for me.
>>
> >> If you have leftovers, you might try adding a tiny bit of
> >> cinnamon. What you've got is a quasi-Lebanese flavor
> >> combination, and cinnamon ought to enhance it.
>>
> >> Bob
>>
>> Leftovers? No way, I scarfed it all up. But funny you
>> should mention: before I got off my duff to make dinner, I was
>> reading one of my favorite newer cookbooks, "A Fistful of
>> Lentils" of Syrian Jewish cooking. I was inspired. But also
>> had to contend with what was in the fridge. Next time, I
>> might add pine nuts. These are NEVER Musgovian chez moi, but
>> I always keep them on hand. The Syrian Jewish cookbook has
>> many recipes that use them.
>>
>> Now I have some Musgovian pomegranate seeds that are goind to
>> wend their way into an Iranian dish at some point this
>> weekend. Which reminds me: must soak rice.
>>

Indeed interesting! I live and learn since I thought Musgovian was the
adjective from Moscow.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
<snip
>>> Now I have some Musgovian pomegranate seeds that are goind to
>>> wend their way into an Iranian dish at some point this
>>> weekend. Which reminds me: must soak rice.
>>>
>
> Indeed interesting! I live and learn since I thought Musgovian was the
> adjective from Moscow.

Not sure if you're pulling my leg or not, James, as you've been around here
for awhile. But "Musgovian" is an rfc tradition meaning you use ingredients
that "mus' go" (or are soon destined for the bin).

TammyM, who's so hungry this morning she feels like she's got a hollow leg!
(my mother used to accuse me of this when I was growing up, so great was my
appetite....)

TammyM wrote on Sat, 15 Nov 2008 10:32:03 -0800:


> "James Silverton" > wrote in
> message ...
> <snip
>>>> Now I have some Musgovian pomegranate seeds that are goind to wend
>>>> their way into an Iranian dish at some point
>>>> this weekend. Which reminds me: must soak rice.
>>>>
>> Indeed interesting! I live and learn since I thought
>> Musgovian was the adjective from Moscow.

> Not sure if you're pulling my leg or not, James, as you've
> been around here for awhile. But "Musgovian" is an rfc
> tradition meaning you use ingredients that "mus' go" (or are
> soon destined for the bin).

Not quite a leg-pull but my faulty memory since the adjective is
muscovian and I don't recall ever seeing musgovian :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 15 Nov 2008 18:07:50 GMT, "James Silverton"
> wrote:

>Indeed interesting! I live and learn since I thought Musgovian was the
>adjective from Moscow.

After years of reading the term, I still dislike it. It's way too
"precious" for me. <gag>


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
"TammyM" > wrote:

> "James Silverton" > wrote in message
> ...
> <snip
> >>> Now I have some Musgovian pomegranate seeds that are goind to
> >>> wend their way into an Iranian dish at some point this
> >>> weekend. Which reminds me: must soak rice.
> >>>
> >
> > Indeed interesting! I live and learn since I thought Musgovian was the
> > adjective from Moscow.
>
> Not sure if you're pulling my leg or not, James, as you've been around here
> for awhile. But "Musgovian" is an rfc tradition meaning you use ingredients
> that "mus' go" (or are soon destined for the bin).
>
In our house, Musgovian cuisine is known as gemisch (Yiddish for mess).
The SO whines and threatens to call Poison Control on those nights, but
even he has to admit that sometimes the gemisches are pretty good.

Cindy, waiting for a bon mot from the SO

--
C.J. Fuller

Delete the obvious to email me

On Sat, 15 Nov 2008 12:10:31 -0800, Cindy Fuller
> wrote:

>Cindy, waiting for a bon mot from the SO

Will you settle for a bonbon?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Cindy Fuller > wrote:

> In our house, Musgovian cuisine is known as gemisch (Yiddish for mess).

I thought "gemisch" was "mix" or "mixture", not "mess", in both Yiddish
and German...

Victor