"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