Non-Vegetarian Cookbook Recipes

[Guest guest]

I haven't had any of the cookbooks lately, but I do have some favourite

non-veggie cookbooks that have quite a few meatless dishes.

These are from one of those. The Brilliant Bean - Sophisticated recipes for the

world's healthiest food by Sally and Martin Stone. Nutritious, elegant recipes

celebrating the delectable possibilities of beans is the description.

Ashbury

--1001 Things to do with

Eggplanthttp://home.att.net/~ashburysaubergines/index.html

 

 

* Exported from MasterCook *

 

Bean Thread Noodles with Garlic Peanut Sauce

 

Recipe By : Sally and Martin Stone " The Brilliant Bean "

Serving Size : 4 Preparation Time :0:00

Categories : Beans Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pkg 5 oz bean thread noodles

2 tablespoons minced fresh cilantro

1 teaspoon minced garlic

1 cup creamy peanut butter

1 cup stock

3 tablespoons rice vinegar

2 tablespoons dark sesame oil

1/2 teaspoon sugar

1/2 teaspoon dry mustard

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds

4 scallions (white and green parts) -- 1/2 inch pieces

 

With scissors cut the noodles into 5-inch or 6-inch lengths. Place them in a

metal or other heatproof bowl and cover with boiling water. Allow them to

soften, stirring occasionally, for 5 minutes. Drain in a colander and refresh

under cold running water. Dry by patting with paper towels. Set aside.

 

In a food processor or blender process the coriander, garlic, peanut butter, and

1/2 cup of the stock until well combined. Stir the remaining stock, vinegar,

sesame oil, sugar, dry mustard, and soy sauce together in a small pitcher and

with the motor running add this mixture to the peanut butter in a slow stream.

Process until very smooth.

 

Transfer noodles to a serving bowl and pour peanut sauce over them. Toss to coat

well. Add the sesame seeds and scallions and toss again. Serve at room

temperature.

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Cold Green Salad Soup with Two Peas

 

Recipe By : Sally and Martin Stone " The Brilliant Bean "

Serving Size : 4 Preparation Time :0:00

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pkg 10 oz frozen tiny peas -- thawed

1/2 pound snow peas -- trimmed and chopped

3 cups stock

1/2 cup whole unblanched almonds

1 large green(unripe) tomato -- core, seed and chop

1/2 cup coarse-chopped tender heart of celery

1/2 cup coarse-chopped sweet green pepper

1/2 cup coarse-chopped seeded cucumber -- peeled if waxed

1/2 cup coarse-chopped romaine lettuce

1 teaspoon garlic -- minced

1/2 cup thin-sliced scallions (white and green)

Lime wedges

 

Place thawed peas in a large heatproof bowl. Add chopped snow peas. Reserve.

 

In a saucepan over moderately high heat bring stock to a boil and pour over peas

and snow peas.

 

Process almonds in a blender or food processor until they are ground very fine.

Add green tomato, celery, pepper, cucumber, romaine lettuce, garlic, and one cup

of the broth, including some of the peas. Pulse processor on and off until

mixture is consistency of coarse cornmeal. It is important not to overprocess

the vegetables. Soup should have texture and a little crunch.

 

Stir vegetable mixture into broth and peas, add scallions, and stir well.

Refrigerate, covered, for 4 hours or up to 24. Taste for seasoning and add salt,

if necessary. Serve cold accompanied with lime wedges.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Simple Baked White Bean Gnocchi

 

Recipe By : Sally and Martin Stone " The Brilliant Bean "

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cannellini or white navy bean puree -- sieved

1 teaspoon garlic -- minced

Salt and freshly ground black pepper -- to taste

1/4 teaspoon nutmeg (preferably freshly grated)

1/4 cup flour

1 stick melted unsalted butter (1/2 cup)

1/2 cup Parmesan cheese -- grated

Chopped fresh parsley

 

Place bean puree in a saucepan over very low heat to dry out, beating constantly

with a wooden spoon. Beat in the garlic, salt and pepper, nutmeg, and flour.

Continue to beat until mixture comes away from the sides of the saucepan and is

very smooth and fluffy.

 

Preheat oven to 425.

 

Using two tablespoons dipped in the melted butter, scoop up and shape the

mixture into egg-shaped dumplings. Place the gnocchi side by side and/or over

each other in a buttered baking/serving dish. Sprinkle with remaining melted

butter and Parmesan and bake 20 to 30 minutes or until Parmesan is golden.

Remove from oven, sprinkle with parsley, and serve.

 

 

 

 

- - - - - - - - - - - - - - - - - -