Stuffed Baked Potatoes & some tips

[Guest guest]

The following are from the Chef Point newsletter

(http://www.chefpoint.com). With the exception of removing the offending

ingredients in the stock tip and adding a note to the latter recipe, they are

converted and posted verbatim.

 

* Exported from MasterCook Buster *

 

Cooking Tips

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories : Info

 

Amount Measure Ingredient -- Preparation Method

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1 info file

 

Stock: When a recipe calls for vegetable stock and you don't have any on

hand, you use a can of veg broth or dry mix instead. To improve its flavor,

add chopped carrots, celery and onions, and a bit of dry sherry or red

wine, and simmer uncovered about 15 minutes. Strain.

 

Stir-Frying: To prepare a wok or skillet, add the amount of oil called

for in your recipe and tilt the pan to distribute it evenly. Then

preheat the wok or skillet over medium-high heat about 1 minute. To

determine if the oil is hot enough, add one piece of vegetable. It will

sizzle if the pan is ready. If it doesn't, it's important to continue

heating until hot enough, as food will stew rather than fry.

 

Baked Potatoes: To cut down on preparation time needed to bake potatoes

until crisp, boil them 5 minutes before putting in the oven and reduce

recommended baking time by half.

 

Posted to Chef Points Newsletter by <coleman on Mar 3,

2000.

Converted by MC_Buster.

 

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* Exported from MasterCook Buster *

 

Stuffed Baked Potatoes With Vegetable Stir Fry

 

Recipe By :

Serving Size : 4 Preparation Time :

Categories : Main Vegetables

Lacto

 

Amount Measure Ingredient -- Preparation Method

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2 large baking potatoes

2 teaspoons vegetable oil

1 small onion -- diced

2 cloves garlic

1 yellow or green zucchini -- diced

1 sweet red pepper -- diced

8 stalks asparagus -- trimmed

1/2 cup homemade vegetable stock -- or water

1 dash hot red pepper sauce

salt and pepper to taste

1 tablespoon chopped fresh tarragon

1/2 cup shredded mozzarella cheese

 

Prick potatoes with fork in a few places and place on baking sheet. Bake

in preheated 425F/220C oven for 1 hour, or until crisp on outside and

tender inside.

 

Meanwhile, heat oil in large non-stick skillet or wok on medium-high

heat. Add onion and garlic and cook about 30 seconds. Add zucchini, red

pepper and asparagus and stir-fry for a few minutes, or until tender.

Combine stock and hot pepper sauce. Add to skillet and cook until liquid

has almost completely evaporated. Season with salt, pepper and tarragon.

Remove from heat.

 

Cut baked potatoes in half lengthwise. Fluff up some of inside and spoon

about 1 cup/250 ml vegetables on each half. Top with shredded

mozzarella. Glaze in oven and serve.

 

[Note: For a vegan version, the mozzarella could be replaced with a

non-dairy cheese substitute, or a vegan 'cream' sauce. - NB]

 

PER SERVING: Calories 188.8; Total fat 5 g; Saturated Fat 1.76 g;

Cholesterol 7.63 mg; Carbohydrate 7.82 g; Fibre 3.93 g; Sodium 85.25 mg.

 

Posted to Chef Points Newsletter by <coleman on Mar 3,

2000.

 

Converted by MC_Buster.

 

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