Month: June 2018

Scarsdale Diet Vegetarian Ratatouille Recipe

Posted on by admin

Vegetarian Ratatouille RecipeIngredients:

  • 2 medium onions, sliced thin
  • 2 medium green peppers, sliced thin
  • 1 large clove garlic, crushed
  • 1 medium eggplant, peeled and cut into 3/4 inch cubes
  • 2 medium zucchini, cut crosswise into 1/4 inch slices
  • 5 medium tomatoes, peeled and chopped
  • 2 tsp. salt
  • Pepper to taste
  • 1/2 cup sliced pimento stuffed olives

Directions:

Coat heavy saucepan with no-stick vegetable spray.
Saut onions, green peppers, and garlic until onions are slightly cooked.
Add all other ingredients except parsley & olives, cover and simmer 25 to 30 minutes until
vegetables are crisp but tender. Stir in parsley and cook 5 to 10 minutes longer, until mixture
reaches thickness you like, stirring occasionally. Add olives. Serve hot or chilled. Serves 4 to 6.

Scarsdale Diet Vegetarian Watercress Soup Recipe

Posted on by admin

Watercress SoupIngredients:

  • 1 bunch watercress, washed and trimmed
  • 1 cup plain low-fat yogurt
  • 1 envelope instant onion broth or bouillon mix
  • salt and pepper to taste
  • 1 cup water
  • 2 thin slices lemon

Directions:

Puree all ingredients except water and lemon in a food processor or blender. Pour into
saucepan, add water and seasonings to taste, and bring just to a boiling point, stirring. Spoon
into two soup bowls and float a slice of lemon on each serving. Eat while piping hot. Serves 2.
(This recipe may be prepared with broccoli, cabbage, escarole, spinach, Swiss chard, etc.,
instead of watercress.)