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Thread: Another musgovian delight

  1. #1
    TammyM Guest

    Default Another musgovian delight

    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



  2. #2
    Bob Terwilliger Guest

    Default Re: Another musgovian delight

    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


  3. #3
    TammyM Guest

    Default Re: Another musgovian delight


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:[email protected]..
    > 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



  4. #4
    Lynn from Fargo Guest

    Default Re: Another musgovian delight

    On Nov 15, 9:21*am, "TammyM" <priv...@privacy.com> wrote:
    > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    > > 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 soof
    > >> 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. *Nexttime,
    > 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

  5. #5
    James Silverton Guest

    Default Re: Another musgovian delight

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

    > On Nov 15, 9:21 am, "TammyM" <priv...@privacy.com> wrote:
    >> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in
    >> message
    >>
    >> news:[email protected]..
    >>
    > >> 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


  6. #6
    TammyM Guest

    Default Re: Another musgovian delight


    "James Silverton" <[email protected]> wrote in message
    news:WdETk.1527$[email protected]..
    <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....)



  7. #7
    James Silverton Guest

    Default Re: Another musgovian delight

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


    > "James Silverton" <[email protected]> wrote in
    > message news:WdETk.1527$[email protected]..
    > <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


  8. #8
    sf Guest

    Default Re: Another musgovian delight

    On Sat, 15 Nov 2008 18:07:50 GMT, "James Silverton"
    <[email protected]> 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

  9. #9
    Cindy Fuller Guest

    Default Re: Another musgovian delight

    In article <gfn4j4$997$[email protected]>,
    "TammyM" <[email protected]> wrote:

    > "James Silverton" <[email protected]> wrote in message
    > news:WdETk.1527$[email protected]..
    > <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

  10. #10
    sf Guest

    Default Re: Another musgovian delight

    On Sat, 15 Nov 2008 12:10:31 -0800, Cindy Fuller
    <[email protected]> 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

  11. #11
    Victor Sack Guest

    Default Re: Another musgovian delight

    Cindy Fuller <[email protected]> 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

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