Recipe: Vegetable Recipes - 2000-08-17 (25)

recipelink.com Chat Room Recipe Swap
08-17-2000 - 25 Garden Vegetable Recipes

Victoria__Pa (06:54:22) : HARVARD RED BEETS

1/3 c. sugar
1/2 tsp. salt
1 Tbsp. cornstarch
2 Tbsp. butter
3 c. sliced, cooked or canned beets
1/2 c. vinegar

in double boiler blend sugar salt and cornstarch. stir in vinegar. Cook stirring constantly till thickened & smooth. Add butter and beets. Heat 20 min.

Gina,Fla (02:51:59) :

SPINACH MORNAY

4 tablsp. butter
1/4 cup flour
1 1/2 cups milk
1/4 tsp. cayenne pepper, more if you want
2 pkgs. chopped spinach, cooked and well drained or 1 lb. fresh washed
1 cup breadcrumbs
2 hard-boiled eggs sliced
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths

Melt butter and add flour to make a paste. Add milk and spices. Stir until thickened. Butter casserole dish. Layer 1/2 spinach, 1/2 of sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top. Bake until bubbly at 350., about 25-30 mts.

Gina,Fla (02:51:09) :

Spinach Strudel

6 mushrooms, chopped
1 small onion, chopped
2 cloves garlic, minced
2 T. butter, melted
1 10 oz. pkgs. frozen spinach, thaw and drain
1 8 oz. cream cheese
1/2 t. salt
1/4 t. black pepper
1/4 t. ground nutmeg
1 sheet frozen puff pastry, thawed
1 egg
2 T. water

Saute mushrooms, onions and garlic in butter till tender. Add drained spinach and cook 2 mts. or until excess moisture is evaporated. Add cream cheese and stir till well blended. Add slat and pepper and nutmeg. Cut equally spaced 1/2 inch strips along both long edges of pastry, leaving strips attached at center. Place cooked spinach mix in center. Fold strips over mix forming a Chevron pattern. Combine egg and water. Brush egg mixture over pastry. Bake 350 for 20-30 mts.

Gina,Fla (02:50:46) :

Southern Green Beans

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 garlic clove
2 bacon strips
2 T. veg. oil
pepper
salt
1-2 drops of hot sauce
splash of red wine vinegar or balsamic vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender. You should have a delicious brown sauce coating the beans when they are ready.

Gina,Fla (02:50:15) :

Roasted Herb and Garlic Potatoes

2 lbs. small red potatoes, cleaned and quartered
2 large cloves of garlic, sliced thinly
2 T. olive oil
1/2 t. savory
1/2 t. thyme
1/2 t. marjoram
salt and pepper to taste

Toss the potatoes with the other ingredients. Salt and pepper to taste. Roast in a large baking pan at 500 stirring one or twice for 30 mts.

Gina,Fla (02:49:49) :

Mess O'Greens
Servings: 4-6

1 smoked ham hocks (about 9 ounces each) or 1 teaspoon of Better Than Bouillon Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and saute. When limp, add the garlic and saute till aroma released. Add the sugar and the seasonings and 1/2 c. water. Add the collards and stir well, simmer on low. Cook the ham hock in a pressure cooker with 2 cups of water for 45 mts. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens.

Gina,Fla (02:49:26) :

Mediterranean Spinach Aglio-Olio

2 lbs. fresh spinach
4 T. olive oil
3 garlic cloves, whole
nutmeg
salt and pepper
4 T. Parmesan, grated

Wash and trim spinach, place in pot with water. Cook on med. heat for 5 mts. Drain in colander. Heat oil in skillet, add garlic and fry till browned. Remove and discard garlic. Add spinach to skillet and toss with seasonings. Place in dish and sprinkle with Parmesan.

Gina,Fla (02:48:57) :

Grilled Sugar Maple Spiced Sweet Potato Slices

2 sweet potatoes
1 large zip-lock bag
1/2 c. maple syrup
1 t. cinnamon
1/4 c. brown sugar
2 butter pats
alum. foil

Wash sweet potatoes and slice lengthwise about 1/4-inch thick. Place maple syrup, cinnamon, and brown sugar in zip lock bag, add sliced sweet potatoes and let air out before you seal up. Mush with your fingers so that all the slices are coated. Marinate in fridge till ready to cook.

When ready to grill, place entire contents of bag in foil and close up, poke some vent holes on top so steam can escape and put on grill for about 5-7 mts. You want them to be tender but retain crispness somewhat. Take out of foil and grill so that you can sear them a bit.

Gina,Fla (02:48:23) :

EGGPLANT ROULADENS
(Serves 5)

ROULADENS

1 fresh medium eggplant
Flour for dredging and eggs for batter
Vegetable oil for frying
1/2 pound shredded fontinella
1/2 pound shredded provolone
1/2 pound shredded mozzarella
10 slices prosciutto ham
1 jar (12 ounces) roasted red peppers, divided
SAUCE

2 tablespoons butter
1 teaspoon garlic
1/2 pound white mushrooms, quartered
5 artichoke hearts, quartered
1 teaspoon pesto
1 cup white wine
1/4 cup marinara sauce
Roulades: Trim the top and bottom of a fresh eggplant and slice lengthwise, in pieces about 1/4-inch thick. Dredge pieces in flour, then dip in eggs, scrambled with a fork. Fry in vegetable oil over medium heat, about 1 minute on each side until golden brown. Drain on paper towels and set aside.

Dice the equivalent of two roasted peppers and combine, including the juice produced during chopping, with cheeses.

Place a prosciutto slice on top of each eggplant piece. Then, place a bit of the cheese mixture on the first third of the eggplant and roll slice until ends overlap, forming a loose seal.

Put roulades in a shallow baking dish, with a touch of water. Bake in a 350 degree oven, until cheese is melted, 8 to 10 minutes.

Sauce: Make the marinara by sauteing in butter the garlic, mushrooms, artichoke hearts, one-half roasted red pepper, sliced julienne, pesto and wine. Saute a minute or two, then add marinara sauce.

Top eggplant roulades with sauce.

Gina,Fla (02:47:27) :

Creamy Squash Casserole
serves 8

1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1 reg. can of cream of chicken soup
1 8 oz. cont. sour cream
1 4 oz. jar chopped pimientos
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
2 garlic cloves, pressed
1 8 oz. pkg. herb stuffing mix

Cook squash in salted water for about 15 min. Drain well. Saute onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimentos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish and bake at 350 for 30 min.

Gina,Fla (02:47:05) :

CARROT SOUFFLE

1 lb. carrots, peeled and sliced
salt to taste
1/2 c. butter, melted
1/2 c. sugar
1 t. baking powder
3 T. flour
3 eggs
1 t. vanilla
1/4 t. Spice Blend*

*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.

Cook carrots in small saucepot in salted water covered till tender. Drain. Combine with butter in a blender or food processor and process till smooth.

Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well.

Spoon mixture into a greased baking dish and bake at 350 for 45 mts.

Gina,Fla (02:46:43) :

BAKED BROCCOLI & SPINACH
serves 6-8

3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste

Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.

**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!recipelink.com (01:56:06) :

TEX-MEX CAPONATA
from the American Institute for Cancer Research

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 medium red onion, chopped
3 large garlic cloves, peeled
1 small eggplant, about 1 1/4- 1 1/2 pounds, cut in 3/4-inch cubes
1-2 jalapeno peppers, seeded and minced
1/4 cup chopped cilantro leaves
1 tablespoon drained capers
1 tablespoon dried currants
1 tablespoon pine nuts, coarsely chopped
1 tablespoon red wine vinegar
1 teaspoon salt
Freshly ground pepper
Preheat the oven to 425 degrees F. Line two baking sheets with aluminum foil and spray each one heavily with cooking spray. Set aside.

Seed the green, red, and yellow peppers and cut each pepper vertically into quarters. Stacking 2-3 pieces at a time, cut the peppers crosswise into 3/8-inch strips and place them in a large mixing bowl. Add the garlic cloves and red onion. Toss to combine well. Arrange the vegetables in one layer on one of the prepared baking sheets and liberally spray them with cooking spray. Place the pan on a rack set in the middle of the oven.

Arrange the eggplant on the second prepared baking sheet. Spray the cubes with cooking spray until they are well coated. Place a large piece of foil over the eggplant, covering it loosely. Place the pan on a rack set towards the top of the oven. Set the timer for 10 minutes.

After 10 minutes, stir the peppers and return them to the oven. Stir the eggplant, turning the cubes, cover again with the foil, and return the pan to the oven. Bake all the vegetables another 10 minutes. Scrape the softened pepper mixture back into the large bowl, setting aside the garlic cloves. Stir the eggplant, turning the cubes, recover it with foil, and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch.

Meanwhile, coarsely chop the roasted garlic and add it to the bowl of roasted peppers and onions. To the warm vegetables, add the jalapenos, cilantro, capers, currants, pine nuts and vinegar. When the eggplant is done, scrape it into the bowl. Add the salt, freshly ground pepper to taste, and mix with a fork until the caponata is well blended and creamy. Set aside to cool. If possible refrigerate overnight before using.

Each of the seven cup servings contains 56 calories and 2 grams of fat.

recipelink.com (01:53:49) :

FENNEL AND RED CABBAGE SLAW
from the American Institute for Cancer Research

1 large bulb fennel, about 1 pounds
1/4 red cabbage, shredded, about 3 c.
1 large carrot, peeled and shredded
1/2 c. very thinly sliced Vidalia or other sweet onion
1/4 c. freshly squeezed orange juice
1 Tbs. freshly squeezed lemon juice
1 tsp. grated orange zest
1/2 tsp. salt, or to taste
1 tsp. canola oil
Freshly ground pepper
Trim the stalks off the top and bottom of the fennel bulb. Cut away and discard the tough bottom. Cut the bulb in half vertically. Cut each half cross wise into 1/4 inch slices, then separate the slices into strips, placing the fennel in a medium bowl. You should have about 3 cups.

Add the cabbage, carrot, and onion to the bowl with the fennel.

In a small bowl or a measuring cup, combine the orange juice, lemon juice, orange zest, and salt. With a fork, beat in the oil. Pour this dressing over the shredded vegetables, using the fork to mix well until they are well coated. Season the slaw to taste with pepper. Cover the slaw with plastic wrap and refrigerate at least 2 hours before serving to give the flavors time to develop and blend. This salad keeps 3-4 days, covered, in the refrigerator.

Each of the six servings contains 71 calories and a gram of fat.

recipelink.com (01:51:58) :

SICILIAN PESTO
from the American Institute for Cancer Research

3/4 cup loosely packed flat-leaf parsley
1/3 cup loosely packed basil
1/4 cup loosely packed celery leaves
1/4 cup loosely packed mint leaves
1/4 small red onion, chopped
6 blanched almonds (see note)
1 tbsp. capers, rinsed and drained (see note)
1 garlic clove, chopped
1/2 tsp. dried oregano
12 cherry tomatoes
3 tbsp. extra virgin olive oil
Salt and freshly ground pepper
6 cups cooked pasta

Place the parsley, basil, celery leaves, mint, onion, almonds, capers, and garlic in a food processor. Pulse 6-8 times to chop them. Add the oregano and tomatoes, and chop coarsely.

With the motor running, drizzle in the olive oil. Turn the pesto into a bowl. Season to taste with salt and pepper. Let sit 30 minutes to allow flavors to meld. Toss with spaghetti, penne or spread on bruschetta, toasted slices of semolina bread. Store in the refrigerator, tightly covered. Use within 24 hours.

Notes: You can easily skin almonds by tossing them in boiling water to loosen their skin, which takes 1-2 minutes. Drain and pop the almonds out of their skin.

Salt-cured capers are preferable to those preserved in vinegar. Simply rinse them in tepid water to remove the salt crystals.

Each 1/4 cup serving of pesto with 1 cup pasta contains 299 calories and 10 grams of fat.

recipelink.com (01:47:25) :

Roasted Vegetable Wrap
from the American Institute for Cancer Research

1 small eggplant
1/2 small bulb fennel (or celery), cut length-wise in very thin slices (see Note)
2 large mushrooms, thinly sliced
1 small zucchini, thinly-sliced
1 tsp. olive oil
1 small red bell pepper, seeded and cut in 1/4 inch strips
8 thin slices red onion
8-12 whole cloves garlic, peeled
2 teaspoons minced fresh rosemary (or 1/2 tsp. dried and crushed)
1 15-inch piece soft cracker bread, 2 9-inch wheat tortillas or whole-wheat pita bread
2 Tbsp. soft, fresh goat or reduced-fat cream cheese
salt and freshly ground pepper to taste
aerosol cooking oil spray

Preheat oven to 375 degrees. Spray two baking sheets with cooking spray.

Cut 4 1/4-inch slices vertically from eggplant. Save remaining eggplant for another use. Place eggplant and fennel slices on a baking sheet in one layer. Lightly film surface with cooking oil spray. Roast until eggplant is tender, 12 to 15 minutes.

Meanwhile, toss mushrooms and zucchini in a bowl with oil. Arrange in one layer on the second baking sheet. Roast until tender, about 10 minutes. Set aside.

Toss red pepper, onion and garlic with remaining oil, salt, pepper and rosemary. Spread vegetables in one layer and roast until softened, about 15 minutes. Set aside.

To assemble one wrap, spread a quarter of the cheese to thinly cover one side of the bread completely. Arrange a quarter of each vegetable over two-thirds of the bread, keeping the cheese-only part at the top. Start with eggplant, followed by a layer of fennel and one of red pepper. Top with a layer of mushrooms and zucchini.

Roll up the filled bread, jelly-roll fashion, starting at the bottom. To keep the filling from pushing forward, keep pulling the rolled part toward you. This also helps to make a firm roll. Wrap the roll in plastic wrap and refrigerate 4 to 48 hours. To serve, cut into 2-inch slices.

Note: Fennel can be replaced with celery, but there is no substitute for its delicate licorice taste.

Makes 4 servings, each containing 196 calories and 6 grams of fat.

recipelink.com (01:46:40) :

Carrots and Zucchini with Basil
from the American Institute for Cancer Research

3 small zucchini, unpeeled
3 small carrots, unpeeled
2 scallions, thinly sliced
1 Tbsp. olive or oil
1 clove garlic, minced
salt and freshly ground pepper
lemon juice
1 Tbsp. fresh chives, chopped (1/2 Tbsp. dried)
1-2 tsp. fresh basil leaves, chopped (1/2 - 1 tsp. dried)

Cut zucchini and carrots into thin pieces the size of matchsticks. Cut scallions into thin slices, using some of the green part. (Reserve the rest of the green scallion for another use, such as salads.)

In a medium skillet, heat the margarine or oil on medium-high heat. Add the carrots and saut , stirring frequently.

When carrots begin to soften, add zucchini and scallions. Add garlic when vegetables are almost done, stirring frequently to prevent browning.

Season with salt and pepper and add a dash of lemon juice when vegetables are crisp-tender.

Sprinkle with basil and chives and serve at once.

Makes 4 servings, each containing 67 calories and 3 grams of fat.

recipelink.com (01:46:19) :

Fresh Tomato Chutney
from the American Institute for Cancer Research

1 1/2 Tbsp. mustard seeds
1/2 Tbsp. sugar (see Note)
2 Tbsp. finely minced fresh coriander leaves (sometimes labeled "Chinese parsley")
1-3 small green chilies, chopped
1/4 tsp. freshly ground black pepper
2 Tbs. lemon juice
3 tomatoes, halved
1 small mild onion, such as Bermuda or Vidalia, halved

Place a small, dry skillet over medium heat and add mustard seeds. Toast seeds until they begin to pop. Take care to prevent burning by gently moving pan back and forth to keep seeds in motion. Remove pan from heat.

Place seeds, sugar, coriander, chilies, pepper and lemon juice into a food processor or blender. Mix until ingredients are form a paste. Add tomatoes and onions. Pulse on low speed carefully, until tomatoes are just barely broken down into small pieces. Be careful to not over-process - the tomatoes can quickly turn into pur e.

Let stand at least 1 hour at room temperature before serving, although a longer period, up to 8 hours, is preferable for the flavors to blend and mellow. It can be stored covered, in the refrigerator, for up to 3 days.

Note: Although a coarse brown sugar like palm, turbinado or demerara is recommended, white granulated sugar will give satisfactory results.

Makes 6 servings, each containing 21 calories and less than 1 gram of fat.

recipelink.com (01:45:50) :

Garden Potato Salad with Fresh Herbs
from the American Institute for Cancer Research

6 medium russet potatoes (about 3 lbs.), scrubbed and cubed
2 medium carrots, sliced
2 small stalks celery, chopped
1 small onion, chopped
1 cup fat-free mayonnaise
1/4 cup skim milk
1/4 cup chopped fresh parsley (see Note)
2 Tbsp. Dijon-style mustard
1 tsp. salt
1/2 tsp. dried marjoram or oregano
1/2 tsp. ground black pepper
2 medium tomatoes, sliced
3-4 leaves fresh basil, slivered (see Note)

In a large kettle over medium-high heat, bring potatoes and enough water to cover to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Add carrots and cook 10 minutes more or until tender.

Drain into a colander and let stand until cooled. Transfer to a large serving bowl. Add celery and onion, stir to combine well and set aside.

In blender, mix mayonnaise, milk, 3 tablespoons of parsley, mustard, salt, marjoram and pepper on low speed until blended. Pour mixture over vegetables and gently mix in.

Arrange tomato slices, basil leaves and remaining parsley on top of salad. Serve.

Note: Chop fresh parsley and cut basil into slivers just before use.

Makes 8 servings, each containing 162 calories and less than 1 gram of fat.

recipelink.com (01:44:39) :

GREEN BEANS WITH FRESH TOMATO SAUCE
from the American Institute for Cancer Research

1 lb. firm, ripe red tomatoes
2 tbsp. olive oil
2 cloves garlic, peeled and minced
2 lbs. fresh green beans, trimmed
Salt and freshly ground pepper
1 cup fresh basil leaves, cut into strips
4 oz. Feta cheese, crumbled

Rinse tomatoes in cold water and drop them into a pot of boiling water. When water returns to a boil, cook for about 1 minute, then drain and allow to cool. When cool enough to handle, peel, remove seeds, and cut into large pieces.

In a large saut pan with a lid, warm olive oil over medium heat. Add garlic and saut until golden. Add tomatoes, turn up heat and cook for 5 to 6 minutes. Add green beans, reduce heat to medium, sprinkle with salt and pepper to taste and cover with lid. Cook, stirring occasionally, until the green beans are tender but firm. If too watery, remove lid and raise to a high heat and cook an additional 5 minutes.

Remove from pan and toss with basil. Sprinkle with Feta cheese and serve.

Each of the eight servings contains 117 calories and 7 grams of fat.

recipelink.com (01:44:12) :

ROASTED VEGETABLE SANDWICHES
from the American Institute for Cancer Research

3 Tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh basil, chopped (1 Tbsp. dried)
1 small eggplant, slice into thin rounds
1 zucchini, sliced thinly
1 yellow summer squash, sliced thinly
1 red bell pepper, seeded and sliced thinly
1 small red onion, sliced and separated

Basil-Yogurt Spread:
1/4 cup nonfat yogurt
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. additional fresh basil (1 tsp. dried)
1 tsp. lemon juice
4 whole wheat rolls (or other favorite bread)

Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat. Place vegetables in roasting pan and cook, stirring occasionally, until tender and lightly browned, about 30 minutes.

Cool vegetables and whisk together ingredients for spread (recipe can be prepared ahead and refrigerated to this point). To assemble sandwiches, spread basil-yogurt mixture on your favorite bread - pita halves, sliced French baguettes or crusty rolls work well. Top with veggie mixture and serve.

Each of the 4 sandwiches contains 209 calories and 7 grams of fat.

recipelink.com (01:42:19) :

SOUTHWESTERN CORN-AND-PEPPER GRATIN
from the American Institute for Cancer Research

1 tsp. olive oil
1 c. chopped onion
1 c. diced green bell pepper
1 c. diced red bell pepper
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper
2 3/4 c. fresh corn kernels, about 4 ears, divided
2 Tbs. minced seeded jalapeno pepper
1/2 tsp. ground cumin
1/4 c. (1 ounce) grated sharp cheddar cheese
Cooking spray
3/4 c. skim milk
1/4 c. nonfat dry milk
1 Tbs. all-purpose flour
3 large eggs
Preheat the oven to 425 degrees. Heat oil in a large nonstick skillet over medium heat. Add onions; saute 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; saute 5 minutes. Add 2 cups corn, jalapeno, and cumin; saute 5 minutes or until peppers are crisp-tender. Remove from heat, and stir in cheese. Spoon 3/4 cup bell pepper mixture into each of four 2-cup gratin dishes coated with cooking spray.

Combine 3/4 cup corn, teaspoon salt, milks, flour, and eggs in a blender and process until smooth. Pour about cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425 degrees for 25 minutes or until golden.

Each of the four servings contains 263 calories and 8 grams of fat.

recipelink.com (01:41:18) :

MINTED SNAP PEAS WITH PEPPERS
from the American Institute for Cancer Research

1 tsp. olive oil
1 sweet red pepper, cut into strips
1/4 c. chopped fresh mint
1 clove garlic, minced
1 lb. snap peas
1/2 c. defatted chicken broth
1/4 tsp. ground black pepper
In a medium saucepan over low heat, warm the oil. Add the red peppers, mint and garlic. Saute for 3 minutes, or until the peppers are soft.

Stir in the snap peas, broth and black pepper. Bring to a boil over high heat. Reduce the heat to medium-low. Cover and cook for 4 minutes, or just until the peas are tender.

Each of the four servings contains 88 calories and 2 grams of fat.

recipelink.com (01:39:47) :

SWEET POTATO BISCUITS
from the American Institute for Cancer Research

1-1/2 c. mashed cooked sweet potatoes
2 Tbs. butter, melted
1/2 c. evaporated skim milk
1-1/4 c. self-rising flour
1 Tbs. sugar
1/4 tsp. ground cinnamon
Preheat the oven to 400 degrees. Coat a cookie sheet with cooking spray. In a large bowl, blend sweet potatoes with melted butter and evaporated milk. Mix the dry ingredients in another bowl, then combine with the potato mixture, and mix well. On a floured surface, roll dough out to a -inch thickness, and cut with a 3-inch round cutter. Place biscuits on cookie sheet, about a inch apart, and bake for 20 to 25 minutes. Serve while still warm.

Each of the twelve biscuits has 108 calories and 2.1 grams of fat.

recipelink.com (01:39:10) :

ARLENE'S GAZPACHO
from the American Institute for Cancer Research

2 c. fresh, whole plum tomatoes
2 large cloves garlic
1-1/4 c. tomato juice
2 slices stale thinly sliced white bread, crusts removed
3 generous dashes hot sauce
Pinch cayenne pepper
2 tsp. white wine vinegar
1 tsp. extra-virgin olive oil
Freshly ground black pepper
2/3 c. finely diced cucumber
2/3 c. finely diced green bell pepper
2/3 c. finely diced raw zucchini
2/3 c. finely diced celery
2/3 c. diced red onions
6 Tbs. croutons
In a blender, combine the tomatoes and garlic. Puree them to a coarse pulp. Add the tomato juice and blend. Tear stale bread slices into 4 pieces. Puree them into the soup, which should have a pulpy quality. Mix in the hot pepper sauce, cayenne, vinegar, oil and black pepper. Chill the gazpacho overnight.

Divide the soup among four bowls. Add a scant tablespoon of the diced cucumber, pepper, tomato and zucchini, plus the celery and onion to each serving. Top with a tablespoon of croutons and serve immediately.

Each of the 4 servings contains 114 calories and 2 grams of fat.

recipelink.com (01:38:09) :

RATATOUILLE
from the American Institute for Cancer Research

1 small eggplant, cut into 1/2" cubes
Salt, to taste
2 Tbs. olive oil
2 large red peppers, cut into 3/4" pieces
4 small zucchini, sliced
1 onion, coarsely chopped
4 cloves garlic, minced
1 lb. tomatoes, chopped or 1 can (28 oz.) whole tomatoes, drained and chopped
1/3 c. chopped fresh basil
Sprinkle the eggplant with salt and place it in a colander to drain for 30 minutes. Pat dry with paper towels.

Heat a tablespoon of the oil in a nonstick skillet. Add the eggplant, stir and cook 6 to 7 minutes, or until soft and brown. (If more cooking liquid is necessary, add 2 tablespoons chicken broth). Push the cooked eggplant to the side of pan before adding red peppers, zucchini, onion and garlic to the center of the pan. Cook the vegetables, stirring, 3-5 minutes or until tender. Add the tomatoes to the pan, mix in with the other vegetables and cook on low heat between 15 to 20 minutes, or until all of the vegetables are very tender, stirring occasionally. Stir in the basil and serve.

Each of the 6 servings contains 110 calories and 5 grams of fat.