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Betsy, NY (09:05:54 am) :
Golden Breakfast Couscous
2 2/3 cups apple juice
1 cup golden raisins, currants, dried cherries, blueberries, cranberries, or
apricots
1 cup quick-cooking couscous
1 Granny Smith apple, cored and cut in 1/2 inch chunks
1 to 2 tablespoons minced crystalized ginger
In a small bowl, place 1 cup of the apple juice and the dried fruit. Leave
at room temperature overnight.
In a medium saucepan, place the remaining juice and bring to a boil. Reduce
the heat to medium, add the couscous, and cook for 3 to 5 minutes, until the
liquid is absorbed and the couscous is tender. Remove from the heat; add the
plump fruit, apples, and ginger. Stir well and serve immediately, drizzlled
with skim milk if desired.
Serves 4
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Betsy, NY (09:07:39 am) :
Date: Fri, 9 Sep 1994 18:16:07 +0100
From: Lars Larsen
Subject: Re: granola
Granola/Natural Cereal
GRANOLA
GRANOLA
GRANOLA
Really Good Granola
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Granola/Natural Cereal
I got this recipe from my friend, Mike, who got it from his girlfriend,
Ruth. The original impetus for seeking out a natural cereal recipe was
that I was not going to pay ~$3.75 a box for Mueslix. This is very
good either in milk or to munch on dry.
4c. quick oats
3c. whole wheat flour
1c. white flour
1c. wheat germ
1c. coconut
2tsp salt
1-1/2c. chopped nuts of your choice
1c. vegetable oil
1c. honey
1/2c. water
Preheat oven to 275F.
Mix dry ingredients. Add wet ingredients and stir. Mix with hands.
The mixture should be nice and crumbly. More water can be added to
make bigger crumbs. Spread mixture out over 2 cookie sheets. Put in
oven for 1 to 1-1/2 hours or until golden brown.
Notes:
Here are a few modifications I made:
- I use pecans for the chopped nuts.
- No coconut (I hate coconut).
- Instead of 1c. honey, I use 1/2c. honey and 1/2c. brown sugar.
- I add 1/2c. chopped, dried dates. The person I got this
recipe from adds dried bananas after cooking.
- I found that baking it for 1:15 is just about right.
I don't know much about deducing nutritional value from recipes. I'd
be most appreciative if someone could tell me how this granola recipe
stacks up in terms of fat/calories/ carbohydrates/fiber/etc.
GRANOLA
From: mnoeske@SU12K.Harris-ATD.com (Mike Noeske x4143)
8 cups old fashioned oats
2 cups wheat germ
2 cups coconut
1 cup water
1/2 cup cooking oil
1 cup honey
1 tsp vanilla
Heat together all ingredients except oats, wheat germ and coconut
until well mixed.
Pour over dry ingredients and mix well.
Bake about 1 hour @ 350 degrees.
Stir every 15 minutes.
During last 10 minutes add raisins or chopped dates (if desired).
Open door and cool when done.
(Makes about 1 gallon, takes two large loaf cake pans).
I also add unsalted dry roasted peanuts, almond slices before
I start baking it. I sprinkle cinnimon and nutmeg on it also
(no exact amount).
When i bake it I use one big turkey roaster type pan because its
easier for me to stir it in that with out flinging it all around,
by using the bigger pan it adds about 15-20 minutes to the cooking
time.
GRANOLA
From: bobwest@code3.com (Bob Westover)
10 cups of any combination of rolled grain, ie, oats, wheat, etc.
1/2 cup sesame seeds
1 cup raw sunflower seeds
1 cup wheat germ
2 cups raisins - add to mixture after removal from oven
2 cups coconut flakes
1 cup chopped mixed nuts (optional)
Combine in saucepan:
2 cups honey
1/4 cup molasses
1/s tsp salt
1 cup oil
and bring to a rolling boil. Pour over above ingredients and mix thoroughly.
Spread on greased cookie sheets. Bake at 325 degrees F for 15 minutes
or until golden brown. Stir well on cookie sheets at least once, 2 or
3 minutes after removing from oven. (If you forget, and everything
sticks together and to the pan, simply return to the oven for a few
minutes).
We add the raisins after baking the mix, as baking the raisins tends
to make them go hard.
We store the granola in a large tupperware cake container. This makes
a large batch, but in our house it disappears rapidly.
GRANOLA
I have used the following recipe for Granola for many years - it is both
kid- and adult-approved. It does contain honey as many recipes for Granola
do to keep the rolled oats from tasting like sawdust. I think you may like
this one. I have also made it up and packaged for Christmas treats. It
follows:
4 cups rolled oats 1 cup flaked coconut
1 cup nuts (almonds or pecans) 3/4 c. Kretschmars wheat germ
1/2 cup honey 1 tsp vanilla
8 oz. dried fruit 1 cup raisins
Spread oats on jelly roll pan. Toast in 350 degree oven 10 minutes,
stirring once. Stir in coconut, nuts, and wheat germ. Combine honey, oil
and vanilla. Drizzle over cereal mixture, blending well. Bake at 325
degrees for 20-25 mins, stirring twice, until gently browned. Remove from
oven, stir in dried fruit (apples, strawberries, prunes, dates, apricots,
etc). cool - store in covered jars in cool place. May be refrigerated or
frozen.
Really Good Granola
3 cups rolled oats
1 1/2 cups rolled rye
1/2 cup raw sunflower seeds
2 tsp cinnamon
1 cup apple juice
1/2 cup honey
Mix together first four ingredients. Stir together juice and honey until
honey is dissolved and add to dry ingredients, mixing well. Turn out into
two
cake pans and bake in a 200 oven, stirring once or twice every hour until
dry
and crunchy. (Takes several hours.)
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(3:25:47 pm) : CHET
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SueA, CA (4:10:54 pm) : Yellow Squash Puffs
3/4 pound yellow squash, sliced
1 egg, beaten
1/3 cup all-purpose flour
1/3 ccup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
Vegetable Oil
Cook squash, covered, in boiling water 10 to 15 minutes or until tender.
Drain; mash enough squash to measure 1 cup; reserve any remaining squash for
use in other recipes.
Combine 1 cup mashed squash and egg; stir well.
Combine flour, cornmeal, baking powder, and salt; stir well. Add squash
mixture and onion; stir intil blended.
Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden
brown, turning once. Drain well on paper towels. Yield: about 2 dozen.
B.A. McGuire
Norris South Carolina
From Southern Living 1982 annual
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SueA, CA (5:18:49 pm) : Summer Squash Casserole
4 medium-size yellow squash
1/3 cup butter or margarine
1/3 cup chopped onion
2 hard-cooked eggs, chopped
1/2 cup cubed Cheddar cheese
1 cup corn chips
Melt butter in skillet; add onion and saute until tender. Add squash, mix
well, and spoon into a 1-quart casserole. Add hard-cooked eggs and chees;
sprinkle with corn chps. Place in 350 degree oven for 10 to 15 minutes or
just until cheese is melted. Serve immediately. Yield 4 servings
From Souther Living Vegetables Cookbook
Summer Squash Casserole
6 cups sliced yellow summer squash
1/4 cup chopped onion
10 3/4 oz can cream of chicken soup
1 cup sour cream
dash cayenne
1 cup shredded carrots
8-oz. pkg herb-seasoned stuffing
1/2 cup margarine or butter, melted
Cook summer squash and onion in boiling water for 5 minutes. Drain and set
aside. Combine chicken soup and sour cream and dash cayenne. Stir in
carrots. Fold in drained squash and onion. In separate bowl combine stuffing
mix and margarine or butter. Spread 1/2 stuffings mix in bottom of 82 x 122
baking dish. Spoon vegetable mixture on top. Sprinkle with remaining
stuffing mix.
Bake at 350 degrees for 25-30 minutes or until heated.
Squash and Cheese Casserole
Vermont
2 pounds yellow squash
Boiling water
1 cup chopped onions
3 sprigs parsley
1/2 teaspoon thyme
Salt and freshly ground black pepper, to taste
2 tablespoon butter
2 tablespoons flour
1 cup milk
3/4 cup grated Gruyere or Swiss cheese
1/4 teaspoon nutmeg
2 egg yolks, lightly beaten
1/4 teaspoon cayenne papper
1/4 cup buttered soft bread crumbs.
1. Preheat the oven to 325 degrees.
2. Trim ends of the squash. Cut squash into rounds and place in a saucepan.
Add boiling water to cover, Add the onions, parsley, thyme, salt and black
pepper. Cook briefly until squash is crisp-tender. Discard parsley and drain
squash mixture.
3. Heat the butter in a saucepan and add the flour. Stir until blended and
add the milk, stirring rapidly with a wire whisk. When sauce is blended and
smooth, remove from heat. Add half the cheese, the nutmeg, egg yolks and
cayenne, beating rapidly.
4. Add squash mixture and pour into a buttered baking dish. Sprinkle with
remaining cheese and bread crumbs. Bake twenty-five to thirty minutes, or
until bubbling and golden brown.
Yield: Six servings.
From the New York Times New England Heritage Cookbook
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SueA, CA (5:29:42 pm) : I'm trying to gather together some yellow squash
recipes I've earmarked and thought I'ld share them here.
SQUASH CASSEROLE
2 pounds yellow squash
1 medium size onion
1/2 teaspoon garlic salt, optional
Pepper, to taste
3 teaspoons butter
1 cup cracker crumbs (Waverly Wafers)
1 1/2 cups Cheddar cheese, grated
1/2 cup evaporated milk
1 egg
Heat oven to 350 degrees.
Cook squash and onion in boiling water until tender; drain. Add remaining
ingredients, reserving half of cheese. Blend well. Place in large casserole
and add remaining cheese on top. Bake 30 minutes.
Yield: 4 to 6 servings.
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SueA, CA (5:30:41 pm) : Zucchini Curry
1 1/2 tablespoons vegetable or olive oil
1 teaspoon cumin seed
1/2 pounds zucchini peeled and sliced crosswise into 1/4-inch thick rounds
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
3-4 tomatoes , chopped
Salt to taste
1 green chili, halved
1 tablespoon chopped cilantro leaves
More chopped cilantro to garnish if desired
Heat oil and add cumin seeds to toast. When they crackle add zucchini
rounds. Stir and sprinkle with chili powder, coriander, and turmeric. Mix
well and add chopped tomatoes. Sprinkle with salt, green chili and fresh
cilantro. Cover and cook, over low heat for 10 to 12 minutes. Remove green
chili before serving, if desired.
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SueA, CA (5:35:40 pm) : Easy Zucchini Squash
3 pounds of tiny zucchini
3 or 4 shallots
1 1/2 tablespoon butter
salt
White pepper
1/4 to 1/2 cup sour cream (regular or low fat)
Parsley
Wash zucchini with vegetable brush but do not peel. Cut lenthwise in 4
pieces, then crosswise until you have small wedges about 1 1/2 inches long.
Chop shallots very fine and saute in 1 1/2 teaspoons butter for 2 minutes.
Add raw zucchini. Add salt and white pepper to taste and simmer for 10
minutes in covered saucepan. Stir in sourcream. Sprinkle with chopped
parsley and serve.
Yield: 6 servings.
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SueA, CA (6:31:12 pm) : ZUCCHINI TOSS
Vegetable cooling spray
2 medium zucchini, cut into julienne strips
2 medium tomatoes, seeded and coarsely chopped
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot. Add zucchini, and saute 3 minutes or until crisp tender. Add
tomato, thyme, and salt, and saute 1 minute or until thoroughly heated.
Yield 6 servings (19 colories per1/2-cup serving)
Cheesy Zucchini Pie
Pastry for 9-inch pie
1 tablespoon Dijon Mustard
1/4 cup butter or margarine
2 large zucchini, thinly sliced
1 cup chopped onion
1/2 cup chopped parsley
1/4 to 1/2 teaspoon dried whole basil
1/4 teaspoon garlic powder
1/4 teaspoon ground oregano
2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
Line a 9-inch pie plate with pastry; trim excess pastry around edges. Prick
bottom and sides of shell with a fork, and bake at 425 degrees for 6 to 8
minutes. Let cool on wire rack. Spread mustard evenly over bottom of pastry
shell.
Melt butter in a large skillet. Add zucchini and onion; cook over low heat
10 minutes, stirring occasionally. Stir in parsley, basil, garlic powder,
and oregano; cover and simmer 5 to 7 minutes. Combine eggs and mozzarella
cheese; stir into zucchini mixture. Pour mixture into pastry shell.
Bake at 375 degrees for 50 minutes or until a knife inserted about an inch
from center comes out clean. Let stand 10 minutes before serving. Yield one
9-inch pie
Marian A. Kraus Falls Church, VA from Southern Living Annual 1982
ZUCCHINI AND TOFU MOCK OYSTER STIR FRY
3 tbsp. oil (1/2 vegetable, 1/2 sesame)
3 to 4 cloves fresh garlic, chopped
2 cups sliced zucchini
1/2 cup sliced fresh mushrooms
2 cups tofu, cut in 1/2-inch cubes
1 tbsp. soy sauce
1/3 cup oyster sauce
sesame seeds
Heat oil in wok or frying pan over medium-high heat. Add garlic, zucchini
and mushrooms. Stir fry until zucchini starts to brown (about 2 minutes).
Add tofu and toss. Reduce heat to low-medium. Mix soy sauce and oyster sauce
and pour over. Toss and cook, covered, 2 to 3 minutes. Remove cover and cook
another minute or so until sauce thickens. Sprinkle with sesame seeds.
Serves 4.
from The Garlic Lovers1 Cookbook
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SueA, CA (6:42:09 pm) : Still working on organizing my own files (not yet
tried)
Zucchini and Carrot Spaghetti
3 medium carrots
2 small zucchini
1/2 cup canned low-sodium chicken broth, undiluted
1 tablespoon margarine
4 ounces spaghetti, uncooked
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut carrots and zucchini into 5 x 1/8-inch strips. Combine chicken broth and
margarine in a large skillet. Place over medium heat, and bring to a boil;
add carrots. Reduce heat, and simmer for 3 minutes. Add zucchini and
continue cooking until vegetables are crisp-tender. Drain vegetables and set
aside.
Cook spaghetti according to package directions, omitting salt and fat;
drain. Combine spaghetti, reserved vegetables, and remaining ingredients,
tossing gently. Yield 10 servings (75 calories per 1/2-cup servings)
From Cooking Light Annual 1990
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SueA, CA (6:52:32 pm) : Chili-Grilled Squash
3 medium zucchini
3 medium yellow squash
Salt and Pepper
1/2 cup butter, melted*
1-2 tablespoon chili powder
dash of cayenne
dash of dried red pepper flakes
Cut the squash diagonally in 1/2-inch thick slices (geometry note: are they
parabolas?) Season the slices with salt and pepper to taste. Mix together
the butter, chili powder, cayenne and red pepper flakes.
Place the squash slices on a grill over medium coals. Brush with chili
mixture and grill 3 to 5 minutes, or until tender. Turn the squash midway
through the cooking time and brush again with the chili mixture.
*also good using olive oil
Yield: 6 to 8 servings
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SueA, CA (7:06:06 pm) : NYT (not yet tried)
Miracle French Dressing
1/2 teaspoon unflavored gelatin
1 tablespoon cold water
1/4 teaspoon boiling water
1/2 cup tomato juice
3 to 4 tablespoons vinegar
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
Dash of black pepper
.
Dissolve gelatin in cold water, stirring well. Add boiling water; stir
gelatin and set aside.
Combine remaining ingredients in container of electric blender; process on
low speed. Add gelatin mixture; continue to process until smooth (about 1
minute). Chill thoroughly. Stir well before serving. Yield: 1 cup (about 5
calories per tablespoon). Dana Thomas,
Birmingham, Alabama. From Southern Living Annual Recipes 1982
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steve fr fla (8:56:44 pm) :
Penne Salad With Tomatoes Goat Cheese & Basil
------------------------------------------------------------------------
Categories: Salads, Pasta
Yield: 6 servings
12 oz Penne
3 c Chopped tomatoes
2 ts Crushed garlic
2 tb Olive oil
2 tb Balsamic vinegar
3 oz Goat chees, crumbled
3/4 c Chopped fresh basil
1/3 c Sliced black olives
1. Cook pasta in boiling water according to package instructions or untill
firm to the bite. Rinse with cold water. Drain and place in serving bowl.
2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper
to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can
replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicy
ripe tomatoes to give the dalad enough liquid. Make ahead>>> Prepare
tomatoe dressing early in day to marinate.
Do not toss until ready to serve.
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Betsy, NY (9:12:45 pm) :
Date: Mon, 30 May 94 20:38:38 EDT
From: Patricia Thorp
Subject: dinner tonight
This is what I had for dinner tonight (along with a yummy artichoke), and
it turned out pretty well...
10 sheets phyllo (oil-free)
2 cloves garlic minced
1 t chopped basil (I used the dry kind)
1 package frozen spinach (the boxed kind)
1/4 C bread crumbs
1 T parmesan (I used regular because I think the ff kind is foul, but to
each his own..)
cooking spray
pepper
5 T ricotta (fat-free)
5 t mozzarella (fat-free)
I nuked the spinach 5 minutes on high, and while it was doing, I sauted the
garlic in a skillet. When the spinach was done, I added it, the bread
crumbs,
the parmesan, the pepper, and the basil. When the water was pretty much
gone,
I cut the phyllo sheets in half, then lay down one sheet, sprayed with a
little
spray, put down another sheet, sprayed, until four half sheets were down.
Then
I took 1/5 of the spinach mixture, then put on a tablespoon of the ricotta,
and a teaspoon of the mozzarella. Then I rolled it, sprayed it once more
lightly, then started on the next "roll." Then I baked em until they were
golden at about 350. They came out pretty good too.
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Betsy, NY (9:13:43 pm) :
Title: Vegetable Frittata
Categories: Disney, Cheese/eggs
Yield: 1 serving
3 Whole eggs
1/4 c Tomato; diced
1/4 c Zucchini; diced
1/4 c Mushrooms; diced
2 tb Onion; diced
2 tb Chives; chopped
2 tb Spinach; frozen, chopped
-thawed and drained
2 tb Butter
2 tb Parmesan cheese; grated
2 sl Tomato
2 sl Zucchini, thin
In a medium-size mixing bowl, beat eggs and fold in
tomatoes, zucchini, mushrooms, onion, chives and
spinach. Melt 2 tablespoons of butter or margarine in
a 10-inch non-stick skillet or omelette pan and add
eggs mixture. Mix egg mixture in pan until partially
set. When frittata begins to hold together, sprinkle
with Parmesan cheese on top with sliced tomato and
zucchini. Continue cooking until eggs are done and
garnish is warm. Remove from pan and serve immediately.
Source: Grand Floridian Cafe, Disney's Grand Floridian
Beach Resort Cooking With Mickey II
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Cookie, NH (9:15:31 pm) : This is one of my most favorite dishes. I make it
all the time.
Broccoli Casserole
APPROXIMATELY 1 MED. HEAD CHOPPED BROCCOLI
1 CAN CRM OF MUSHROOM SOUP OR CRM OF CHICKEN
1 CUP GRATED CHEDDAR CHEESE
FRESH MUSHROOMS- ABOUT 1\2 LB.
2 EGGS WELL BEATEN
1\2 CUP SALAD DRESSING
SALT AND PEPPER TO TASTE
1 TBL GRATED ONION or FRESH ONION MINCED
TOPPING: 1 STACK RITZ CRACKERS CRUMBLED MIXED WITH 1\2
STICK MELTED BUTTER
COOK BROCCOLI AND DRAIN, MIX WITH ALL INGREDIENTS , TOP
WITH CRACKER MIXTURE. BAKE AT 350 DEGREES FOR 20-35
MINUTES
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steve fr fla (9:15:45 pm) : | B | C | D | E | F | G | H | I | J | K | L | M
| N | O | P | Q | R | S | T | U | V | W | X | Y | Z
Penne Salad With Tomatoes Goat Cheese & Basil
------------------------------------------------------------------------
Categories: Salads, Pasta
Yield: 6 servings
12 oz Penne
3 c Chopped tomatoes
2 ts Crushed garlic
2 tb Olive oil
2 tb Balsamic vinegar
3 oz Goat chees, crumbled
3/4 c Chopped fresh basil
1/3 c Sliced black olives
1. Cook pasta in boiling water according to package instructions or untill
firm to the bite. Rinse with cold water. Drain and place in serving bowl.
2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper
to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can
replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicy
ripe tomatoes to give the dalad enough liquid. Make ahead>>> Prepare
tomatoe dressing early in day to marinate.
Do not toss until ready to serve.
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Cookie, NH (9:18:29 pm) : Her's a good one too!
Zucchini Casserole
Categories: Vegetables
Yield: 4 servings
6 c Sliced zucchini
1/2 c Chopped onion
1 Can cream of chicken soup
1 c Sour cream
4 oz Shredded sharp chedder
8 oz Pkg. herb seasoned stuffing
1/2 c Melted butter
Cook zucchini in amount of water until just tender,
crisp. Do not over cook-drain and combine other
ingredients. Combine stuffing mix with melted butter.
Put half in bottom of buttered casserole dish. Put
zucchini mixture over this. Top with remaining
stuffing mix. Bake 350 1 hour.
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steve fr fla (9:19:09 pm) : | B | C | D | E | F | G | H | I | J | K | L | M
| N | O | P | Q | R | S | T | U | V | W | X | Y | Z
Penne Salad With Tomatoes Goat Cheese & Basil
------------------------------------------------------------------------
Categories: Salads, Pasta
Yield: 6 servings
12 oz Penne
3 c Chopped tomatoes
2 ts Crushed garlic
2 tb Olive oil
2 tb Balsamic vinegar
3 oz Goat chees, crumbled
3/4 c Chopped fresh basil
1/3 c Sliced black olives
1. Cook pasta in boiling water according to package instructions or untill
firm to the bite. Rinse with cold water. Drain and place in serving bowl.
2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper
to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can
replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicy
ripe tomatoes to give the dalad enough liquid. Make ahead>>> Prepare
tomatoe dressing early in day to marinate.
Do not toss until ready to serve.
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SueA, CA (9:19:58 pm) : The lentils have the texture and taste of ground
meat.
Melody's Lentil Spaghetti Sauce
1 cup chopped onion
1/2 cup finely chopped carrots
1 teaspoon minced garlic
1 tablespoon olive oil
1 (15-oz.) can Hunt's Tomato Sauce
1 cup water
1/2 cup chopped tomatoes
1/4 cup lentils, rinsed
1 teaspoon each basil and sugar
1/2 teaspoon oregano
1/4 teaspoon each thyme, salt and hot pepper sauce
Hot cooked pasta
In saucepan, saute onions, carrots, garlic in oil until onions are tender,
add remaining ingredients except pasta. Simmer 1 hour. Serve over hot,
cooked pasta. Makes 4 servings.
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Vicki,La (9:20:25 pm) : Newsgroups: rec.food.recipes
Subject: Artichoke Hearts with Garlic and Onions
Date: 31 May 1995 05:04:14 -0600
Message-ID: <199505261449.KAA01865@online1.magnus1.com>
Saute of Fresh Artichoke Hearts with Garlic and Onions
6 to 8 fresh artichokes
4 Tbsp. olive oil
1 head garlic
4 large onions
salt
Pepper
2 Tbsp. butter
1 to 2 Tbsp. wine vinegar
Minced fresh parsley
juice of one lemon
Separate hearts from artichokes and cut in half lengthwise or, if big,
in quarters. (Be sure to rub with lemon as you go to prevent browning.)
Put heart quarters in frying pan with olive oil and set over low heat,
tossing to coat.
With the artichokes still in the pan over low heat (toss every now and
then), separate the cloves of garlic and drop them into a pan of boiling
water for a moment to loosen the skins. Peel the cloves, halve or (if
very large) quarter them lengthwise and add to artichokes. Peel,
halve, and slice the onions lenghtwise. Toss them in the pan with the
artichokes and garlic. Season with salt and pepper and herbs of your
choice. Add the butter and toss to melt it.
Cover tha pan and cook slowly until artichokes are just tender when
pierced with a knife (about 20 minutes), and toss once or twice. Pour
in the vinegar, toss, cover, and cook 5 minutes. Correct seasoning.
To serve hot: Toss with minced parsley.
To serve cold: Let cool after the initial saute and, if you wish, chill.
Before serving, toss with a little lemon juice, a little olive oil, salt
and pepper to taste, and minced parsley.
(I like it better chilled -- a great summer light supper.)
Cheers,
Janet Morrissey
janetm@online1.magnus1.com
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Vicki,La (9:21:50 pm) : This recipe was in the October 1993 issue of
_Southern Living_ magazine.
I cut the recipe in half and added some cayenne pepper when I made this.
These taste like those sinful *deep-fried* rings you may remember, but
with hardly any fat.
Crispy Baked Onion Rings
2 large sweet onions
1 (7-ounce) package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Cut each onion into 4 thick slices; separate into rings, reserving small
rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks
form. Dip half of onion rings in egg substitute; dredge in half of crumb
mixture. Place in a single layer on baking sheets coated with cooking spray.
Repeat procedure with remaining onion rings and crumb mixture. Bake at 375
degrees for 15 minutes or until crisp; serve warm. Yield: 4 servings (254
calories [2% from fat] per serving).
10.8g protein, 0.5g fat (0.1g saturated), 50.6g carbohydrate, 2.2g fiber,
0mg cholesterol, 1,178mg sodium, and 39mg calcium.
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SueA, CA (9:29:03 pm) : Oven -Fried Zucchini
Serves 4
vegetable cooking spray
3 tablespoon herb-seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon salt or garlic salt
1/8 teaspoon ground black pepper
2 medium-sized unpeeled zucchini or yellow squash
2 teaspoon vegetable oil
2 tablespoon water
Preheat oven to 475 degrees F. Spray nonstick cookie sheet liberally with
cooking spray. Combine bread brumbs, cheese, salt and pepper on sheet of
waxed paper; set aside.
Quarter zucchini lengthwise, then cut each spear in half or thirds. Put thes
in plastic bag; add oil and water. Close bag and shake so spears are lightly
coated with oil.
Roll each spear in crumb mixture until it is lightly coated. Arrange spears
on cookie sheet in single layer. Bake uncovered for 7 minutes or until
spears are browned and tender-crunchy.
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Vicki,La (9:35:54 pm) : Newsgroups: rec.food.recipes
Marilyn's Crispy Potatoes
=========================
2 pounds russet potatoes boiled in skins until tender
1 bunch scallions (chopped)
2 teaspoons Italian seasoning
1/2 cup vegetable stock
pepper to taste
Peel cooked potatoes and dice in cubes (I did this without peeling). Place
in 8"x11" baking dish that has been *lightly rubbed* with vegetable oil. (Or
use non-stick spray).
Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork.
Pour vegetable stock over potatoes. Sprinkle with papriks. Bake at 400
degrees on upper shelf. Stir every 15 minutes until nicely browned and
crisp,
about 45 minutes. Place under broiler to complete browning.
Serves 4
Calories: 187
Fat: 0.3 gm
1% fat
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Risa G., NJ (9:36:23 pm) : Here is a copy cat recipe that is really good and
veggie:
Title: POPEYE'S RED BEANS AND RICE
Categories: Copycats, Copycat
Yield: 6 servings
1 c Uncle ben's long grain rice
-cooked
2 cn Red chili beans in chili;
-gravy--1 lb each
1 ts Chili powder
1/4 ts Cumin
Dash garlic salt
In saucepan heat beans without letting it boil and stir in chili powder,
cumin and garlic salt. When piping hot, spoon chili mixture into 6 small
dishes, adding a few tb of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired. 270 cal,
5.9 gr fat
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Risa G., NJ (9:38:16 pm) : A couple of zucchini recipes to use up some of
that zucchini in your garden:
Zucchini Burgers
1 C shredded zucchini
1/2 C diced cheddar cheese
2 eggs, beaten
1 small onion, chopped
1/2 C crushed crackers, bread crumbs, or croutons
1/3 C wheat germ
Mix together. Drop by Tablespoonfuls on non-stick skillet in which one T
margarine has been melted. Brown each side about 8 minutes on med. heat.
Crunchy Zucchini and Tomatoes
2-3 small zucchini, unpared, cut diagonally
1 T margarine
2 T finely chopped onion
1/2 clove garlic, finely chopped
1 C cherry tomatoes, halved
salt and pepper
1 T sesame seeds
2 T finely chopped parsley
Blanch zucchini with boiling water for 1 minute; drain. Melt margarine; add
onion and garlic. Saute on med heat. Heat 1 minute. Add zucchini; cook,
covered 2 minutes. Add tomatoes; cook, covered, 30 seconds. Season with salt
and
pepper. Add sesame seeds and paToss gently.
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BJ,Can (9:39:06 pm) : Scrambled Tofu
1 -454 g. pkg. Sunrise Medium Tofu, well drained and crumbled
25 ml soy sauce
2 ml salt
2 ml pepper
2 ml garlic powder
1/2 medium onion, finely chopped
15 ml oil
15 ml green onion, finely chopped
Mix tofu, soy sauce , salt, pepper, and garlic powder well. Saute onion in
oil until onion becomes limp. Add tofu and scramble well. Stir in green
onions, serve hot with toast
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Vicki,La (9:39:52 pm) : Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Eggplant Fans
3 medium sized eggplants, ends trimmed
2 large, firm tomatoes, halved lengthwise, cored and thinly sliced
1/3-1/2 cup olive oil (75 to 125 ml)
1 large onion, finely chopped
4 garlic cloves, thinly sliced
4 tender artichokes
1/2 cup small pitted black olives, rinsed (125 ml)
2 bay leaves, crumbled
1 tsp mixed dried thyme, oregano and savory (5 ml)
Salt and pepper
Split the eggplants lengthwise. Place the halves, split side down, on a
chopping board, and cut each half lengthwise into 1/2 inch (1 cm)
thicknesses, leaving the slices attached at the stem end to form fans.
Slip tomato slices into the slits of the eggplant halves. Oil a large
gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter
half the onion and garlic over the bottom. Arrange the eggplant halves,
gently forced together, side by side in the dish.
Pour the remaining olive oil into a bowl. Pare the artichokes to the
hearts and quarter them, removing the chokes; place the hearts
immediately into the oil, turning them around to coat them completely
and protect them from contact with air. Force the quartered artichoke
hearts and the olives into the crevices around the eggplant fans. Fit
in the bay leaf fragments here and there, scatter the remaining onion
and garlic over the surface, and sprinkle with the herbs, salt and
pepper. Press everything into place to form as regular a surface as
possible. Dribble the oil left over from the artichokes over the entire
surface, adding a bit more if necessary. Place a sheet of aluminum foil
loosely over the surface and bake for about 1 1/2 hours, starting with a
very hot oven, preheated to 450F (230C), and turning the heat down to
about 350F (180C) after 10 minutes or so.
When done, the stem ends of the eggplants should be soft to the touch.
Serve as an hors d'oeuvre, at room temperature.
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Vicki,La (9:41:40 pm) : egetable Jambalaya
Recipe By: The New York Times
Serving Size: 6
Preparation Time: 0:00
Categories: Main Dishes Soups/Stews Vegetarian Dishes Rice
Amount Measure Ingredient Preparation Method
3 tbsps canola oil
1 c diced onion
2 lg cloves of garlic minced
3/4 c diced celery
1/2 c diced carrots
1 tsp dried thyme
2 tsps paprika
1/2 tsp salt
pinch cayenne pepper
1 bay leaf
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped
1 c cooked blackeyed peas
1 can plum tomatoes 28 oz., chopped
3 1/4 c defatted vegetable broth
2 med zucchini 1/2" dice
1 1/2 c uncooked long-grain white rice
2 tbsps chopped parsley flat leaf
Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt
for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring,
1 minute longer.
Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes
with juices, and vegetable broth. Bring to a boil. Reduce heat to
medium-low and cook, partially covered, for 10 min. for flavors to blend.
Adjust seasonings.
One-half hour before serving, add zucchini and bring mixture to a boil. Stir
in the rice, cover, reduce heat to low and cook for 20 min. Stir in the
parsley and serve immediately.
-----
Notes: After adding the rice, cook this dish no longer than the 20 min.
called for. Be sure to add the exact amount of broth called for.
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Risa G., NJ (9:42:53 pm) : I have a similar recipe for scrambled tofu and
this is how it goes (in fact, I made it this morning for breakfast.)
1 16 oz. opkg tofu, drained and mashed
2 scallions, chopped
1/8 c. brewers yeast
1 tsp. turmeric
1 ts. garlic powder
1/4 c. soy sauce
a little water
Saute the scallions until softe. Add tofu and heat through. Add brewers
Saute scallion until soft. Add tofu and saute together until tofu is warm.
Add brewers yeast and seasonings. Cook for about 5 minutes until combined.
Add soy sauce and water. Cook until slightly evaporated.
Serve.
Note: add some bacon bits here at the end. That is really tastely. I mean
like Bacos (soy product).
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Vicki,La (9:43:54 pm) : Newsgroups:
rec.food.veg,rec.food.veg.cooking,rec.food.recipes
From: Laura Zurawski
Subject: VEGAN: Sweet-n-Sour Stir-Fry
KEN & LAURA'S AMAZING IMPROMPTU SWEET-N-SOUR STIR-FRY
-----------------------------------------------------
Here's what we put in it. As this was improvised, there were really no set
measurements, so I approximated them as best as I can remember.
1/4 c. chopped scallions
2 cloves garlic, minced
canola oil (sesame oil would work well, too)
About 1 c. snow pea pods, de-stringed
1 small yellow zucchini squash, sliced
1 1/2-2 c. broccoli (florets and stems, cut into small pieces)
10-12 oz. Straw mushrooms (we used canned, but you can use fresh too)
1/2 c. bean sprouts
1/2 c. water chestnuts
1/2 c. bamboo shoots
1/4 c. chopped red bell pepper
(this is where it gets weird)
1 small can pineapple chunks (unsweetened, be sure to save the juice)
1 small can mandarin orange slices
1 ripe mango, peeled, seeded, and sliced
Sauce: about 1 - 1 1/2 c. tamari
pineapple juice (leftover from the can)
3-4 Tbs. cornstarch (or enough to make desired thickness)
about 2 Tbs. water
2 tsp. grated fresh ginger
First to go in the wok was the oil, scallions, and garlic. Use enough
oil so that it'll coat all the veggies but not make them slimy (I'd say
about 1/2 - 2/3 c.). Heat these ingredients until the garlic starts to
turn brown.
Then add the pea pods, squash, and broccoli. Cook about 3-5 min.
Then add the bean sprouts, water chestnuts, bamboo, and peppers. Cook
for a few more minutes, until veggies are slightly tender but still sort
of crisp.
Then add the pineapple, oranges, and mango. Cook about a minute, then
add the sauce. When the sauce starts bubbling, the stir-fry is done.
Serve over rice. Yum!
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BJ,Can (9:44:34 pm) : Curry Broccoli Casserole
1 - 454 g. pkg. Medium firm tofu, drained and cut into 1/2 inch cubes
3 cups broccoli, cooked
1 Tbsp. margarine
1/2 large onion, sliced
1 clove garlic, minced
2 Tbsp. flour
1 - 300 g. Soft Tofu,pureed
1 cup broth or water
2 cups brown rice , cooked
1/2 cup parmesan style cheese
Preheat oven to 350F. Place tofu cubes and broccoli in a greased dish.
Saute onions and garlic in margarine until onions are transparent. Mix in
flour. Mix tofu puree and broth together add to flour and cook until
thickened. Add spices and rice. Pour over tofu and broccoli. Sprinkle cheese
on top. Bake fro 30 minutes
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Vicki,La (9:48:08 pm) : Newsgroups: rec.food.recipes
From: Radha Venkat
Subject: Vegetarian Lasagne
Vegetarian Lasagne:
1 large jar good pasta sauce
1 lb either mushrooms, sliced, or spinach, cleaned and chopped
12 lasagne noodles, half-cooked
2 c Ricotta cheese
1 c mozarella
2 tsp wheat germ
2 eggs
salt,pepper
1/4 c parmesan cheese, grated fine
Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large
bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper
to taste. (I use non-fat egg product and low fat ricotta.)
Jazz up pasta sauce, if desired. (I usually throw in some extra oregano,
basil and onions, and let the whole thing cook for about a half hour.)
In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on
the bottom, spreading it evenly.
Put a layer of noodles in the pan. (You may have to trim one of the noodles
to fit along the bottom of the pan, like such:
-----------| |
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Cover this layer with 1/2 the ricotta filling.
Cover the ricotta with roughly 1/4 the pasta sauce.
Then, some mozarella, about half of it.
Next, another layer of noodles, trimming as necessary.
Repeat ricotta, sauce and mozarella, using up the two cheeses.
Layer on the final few noodles.
Put some sauce on top, enough to cover liberally.
Cover this with the 1/4 c parmesan cheese.
Cover the dish with foil, and bake in a 375 degree oven for 1 hr,
uncovered for the last 10 minutes.
Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little
before serving.
This lasagne is wonderful with a good, crusty garlic bread and a mixed
greens salad w/ oil and vinegar dressing.
Enjoy!
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BJ,Can (9:49:48 pm) : These were sooooo good.
KOFTA,(Indian Croquettes)
2 parts mashed potatoes
1 part mashed chickpeas
Fried onions and garlic
Partially cooked veggies of your choice (used celery and carrots)
Shredded cheese, vegan or real
seasoning, (salt, pepper, curry et.c
Mix all and form into patties or balls, Dip into crushed cornflakes and bake
at 350 until crispy.
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Risa G., NJ (9:50:07 pm) : Here is a non-dairy "cheese" sauce for those
vegetarians out there or people who are allergie to dairy:
Melty Nutritional Yeast "Cheese"
1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp salt
1/2 tsp garlic powder
2 cups water
1/4 cup margarine
1 tsp wet mustard
Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat,
whisking, until it thickens and bubbles. Cook 30 seconds, then remove from
heat, whip in margarine and mustard. It will thicken as it cools, but will
thin when heated, or add water to thin it.
Variation: For a richer, stretchier sauce that's good on pizza,
substitute for the flour: 1/4 cup cornstarch and 2 Tb flour. Instead of the
margarine, whip in 1/2 cup of oil after it cooks and add as much as 1 cup
water at the end, or as needed to make a thick, smooth sauce that pours
easily. Pour it on pizza and for the last few minutes of baking, put pizza
under broiler
for a few minutes to form a stretchy, golden brown speckled
skin.
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BJ,Can (9:52:42 pm) : FAKE ALFREDO SAUCE
4 oz. soft tofu
l cup Rice Dream Beverage
1/2 cup non dairy margarine
3/4 cup. non dairy parmesan cheese
1 tsp. salt, more or less to taste
pepper
1 tsp. oregano
1 tsp. basil
Blend all with hand blender. Heat to just boiling. Add 1-2 T. cornstarch
mixed with a little water. Cook until thick. Use on fettucine or great on
macaroni.
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Risa G., NJ (9:54:25 pm) : Here's a breakfast burrito that is pretty tastey:
Breakfast burritos
1 medium zuchinni, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 4 ounce carton liquid fake eggs
1/2 cup non fat cottage cheese
tortillas (optional)
"saute" mushrooms and zuchinni in nonstick skillet, add gr onion, and heat
through, pour in the egg stuff and cook until nearly set, add the cottage
cheese and heat through, mixing well.
Stuff softened tortillas with mixture and roll up. Place in a baking dish.
Bake at 350 degrees for 15 minutes until cheese melts.
Serve immediately with some sour cream and salsa on top.
Maybe some chopped cilantro.
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BJ,Can (9:56:24 pm) : Rella Nice Spinach Balls
3/4 cup any flavor, soy cheese
10 oz. pkgs. frozen chopped spinach, cook as directed on pkg.
1 cup hearb seasoned croutons
1/2 cup ground cashews
1/4 cup ground sunflower seeds
1 onion medium minced
dash nutritional yeast
dash seasoning salt
dash pepper
Grate or shred cheese. Mix all ingradients together. Form into balls, place
on baking pan. Bake at 350 fro 20-25 min
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Risa G., NJ (9:57:55 pm) : Pancakes, anyone?
From: joell@jolt.mpx.com.au (Joell Abbott)
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Eggless Pancakes
Categories: Bake, Lunch, Breakfast, Brunch, Mark's
Yield: 4 servings
1 c Wholewheat flour
1 c White flour
3 tb Wheat germ
2 tb Cornstarch
2 tb Baking soda
1 ts Baking soda
Salt, optional
Sugar, optional
Water to mix
Combine all the dry ingredients. Add water, starting with 1/2 c & beating
well. Add enough water till you have the consistency desired. If you prefer
thicker batter, add less water, thinner batter, add more water.
Fry in a very lightly oiled skillet till brown, flip & continue to cook the
other side.
VARIATION: Substitute the wholewheat flour with millet flour, or
buckwheat & omit the wheatgerm.
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Risa G., NJ (10:00:10 pm) : Here is a southwestern style casserole that was
pretty good. I love anything with beans.
Chili Bean Casserole
1 cup raw rice
1 cup no fat plain yogurt
1-2 T chopped fresh cilantro (see note)
1/4 cup tomatillo (green) taco sauce
1 onion, sliced
several/many cloves of garlic, minced
a splash of white wine
2 cups frozen or canned corn thawed/drained
1 4oz can of sliced black olives, drained
1 medium zucchini, sliced
1 (approx 14 oz) can of chili spiced beans (see note)
1 ripe tomato, seeded and chopped
Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with cilantro
and taco sauce. Set aside.
"Saute" onions and garlic in wine till soft. In a casserole dish spritzed
with PAM layer: corn, cooked rice, olives,
zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven
for 30 minutes or until heated thoroughly. Sprinkle tomatoes over top and
drizzle with yogurt mixture. Serve.
Serves 4 as a main dish.
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BJ,Can (10:02:12 pm) : GREEK SALAD
Let one pound of tofu sit overnite.
In morning, cube and set aside.
1/4 cup olive oil
1 Tbsp. apple cider vinegar
1 tsp. salt
1 tsp. basil
1 tsp. oregano
3 ripe tomatoes, cut in wedges
2 cucumbers, quartered and sliced thickly.
1/2 large red onion, thinly sliced
1/2 cup to 1 cup of Greek or black olives.
1 large red pepper, cut into medium chunks.
1/2 head Romaine lettuce, torn into small pieces.
Mix together, oil, vinegar, spices and pour over tofu. Marinate at least one
hour! Mix vegetables together and toss with marinated tofu and serve
immediately.
The very best vegan greek salad around!
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Risa G., NJ (10:03:27 pm) : This comes from www.vegsource.com. It sounds
really good:
Eggplant Whatever
Peeled and sliced 3 or 4 small eggplant. Salted and let set for 30 minutes.
Patted dry (maybe it should be rinsed to remove the extra salt) Put in a bag
with whole wheat bread crumbs and shook until they were well covered. Placed
under the broiler for 5-7 minutes on each side until they were browned.
In a casserole dish, poured some pizza sauce (didn't have any tomato sauce).
Placed the eggplant slices, then put a thin layer of spinach (I defrosted
some frozen spinach, then wrung out so it wasn't soggy.) Add some more pizza
sauce, then bread crumbs, then a thin layer of nutritional yeast. Somewhere
along the way I also added some garlic salt, oregano. Put in oven and bake
at 350 or 400 F for about 20 minutes until warmed throughout. Turned out
very
tasty.
kwvegan vegan
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Risa G., NJ (10:05:17 pm) : Also from vegsource.com. I love their recipe
archive. It is really good:
Vegan Moussaka Serves 6-8
--------------
1 large eggplant
3 baking potatos (baked)
1 cup tomato sauce
1/2 cup flour (use whole wheat)
1-2 tablespoon lite soysauce
2-3 teaspoon nutmeg (grated or ground)
1 liter (1 container) lite soymilk (vanilla flavoured is best)
1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu)
Cut the eggplant into 1/4" disks and lay the disks on an absorbent cloth
or paper towel. Sprinkle with salt and allow the eggplant to "perspire"
for 10 minutes, then turn the disk over and repeat. Rinse eggplant lightly
in cold water using a colander.
Prepare the casserole by covering the bottom with just 3 - 4 tablespoons
of tomato sauce. Put the soysauce in a cup and brush each disk (both
sides) with soysuace and place in a preheated, non-stick fry pan. Fry
until the eggplant turns transparent and begins browning. As each disk
is done, place it on the bottom of the lasagna dish until the whole bottom
is covered.
Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant
and spoon the tofu burger mixture on top of the eggplant adding the
remainder
of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch slices)
and arrange them in a layer on top.
Pour 1 container of vanilla flavoured soymilk into a large sauce pan and
heat (almost to boiling). Make a paste with some of the soymilk and flour
and mix the paste with the rest of the soymilk.
Add the nutmeg and paste to the soymilk and begin stirring. Eventually,
the soymilk will thicken. Pour this onto the casserole and
bake at 300F for 30 minutes or until the top casserole is browned.
kwvegan vegan
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