Name: Ginger Broth with Carrot Noodles And Wilted Spinach
Ingredients: 1 1/2 tb Fennel Seeds; 1 tb Sesame Seeds; 1 Pc Fresh Ginger; 5" Long, Roughly Chopped; 4 Whole Cardamom Pods; 3 Star Anise; 4 md Carrots; Peeled; 1 bn Fresh Spinach; Large Bunch, Stems Trimmed; Salt And Pepper; To Taste; 2 Scallions; Trimmed, White & Green Parts Thin Sliced Crosswise; 8 c Water

The Old Testament authors do not hesitate to name God as the origin of calamity or trouble, often described by the same term for “evil.” For examples, God sent a similar “evil spirit” (like the one He sent on Saul – 1 Sam. 16:14) between Abimelech and the citizens of Shechem (Jud. 9:23). The Bible does not attempt to answer the questions, Why does evil exist, and Where does evil come from? Instead, biblical authors attempt only to expose the nature of human sin, which they see as the ultimate origin of pain and suffering in the world.

Bill Arnold

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Low fat, Soups/stews, Vegetables, Vegetarian, Want to try	4	servings

INGREDIENTS

1 1/2	tb	Fennel Seeds
1	tb	Sesame Seeds
1		Pc Fresh Ginger; 5" Long, Roughly Chopped
4		Whole Cardamom Pods
3		Star Anise
4	md	Carrots; Peeled
1	bn	Fresh Spinach; Large Bunch, Stems Trimmed
		Salt And Pepper; To Taste
2		Scallions; Trimmed, White & Green Parts Thin Sliced Crosswise
8	c	Water

INSTRUCTIONS

Place fennel seeds in a small, dry skillet. Set skillet over med heat.
Toast seeds, shaking skillet occasionally, until aromatic, 2 - 4 min.
Transfer fennel seeds to a med saucepan; set pan and seeds aside.
Repeat toasting process with the sesame seeds, toasting in the dry skillet
until aromatic, 1 - 3 min. Transfer the sesame seeds to a small bowl, and
set aside.
Add the ginger, cardamom, and star anise to the saucepan containing the
taosted fennel seeds Add water, and cover. Set over high heat, bring to a
boil. Reduce heat; simmer, with lid ajar, until liquid has reduced to about
4 C, 45 - 60 min.
Using a vegetable peeler, make the carrot noodles: Run the peeler along the
length of each carrot, and rotate the carrot a quarter-turn** (or you could
julienne and have the same or similar effect) with each new strip.
Strain the ginger broth through a fine sieve set over a heat-proof bowl;
discard solids. Return broth to saucepan; set over med heat. Add carrot
noodles. Cook until noodles are just tender, about 3 min.
Add the spinach, and cook until just wilted, about 30 seconds. Season broth
with salt and pepper. Using a slotted spoon, divide the carrots and spinach
among four soup plates. Top each serving with the reserved toasted sesame
seeds and the sallions.
According to magazine per serving: Cal 80; Ttal Fat 2g; Carb 14g; Fib 5g;
Pro 4g; Sod 95mg
**Turning slicer is available from Katagiri, 226 East 59th St, NY, NY
10022; 212/ 669.3275; $85
Recipe by: Living, Dec 1998/Jan 1999
Posted to EAT-LF Digest by Reggie Dwork <[email protected]> on Apr 08,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”