and..introducing..the recipes *applause applause*

[Guest guest]

Bean and Lentil Salad with Orange Vinaigrette

 

Recipe By :Leopoldo Gonzalez, The Greenhouse, Arlington, Texas

Serving Size : 10 Preparation Time :0:00

Categories : Texas {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups cooked green lentils

1/2 cup cooked black beans

1/2 cup cooked navy beans

1/2 cup diced red bell peppers

1/2 cup diced green bell peppers

1/2 cup diced carrots -- blanched

1/2 cup corn kernels -- roasted

1/2 cup diced red onion

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

1 jalapeno chile pepper -- seeded, minced

1 cup orange juice

2 tablespoons fresh lime juice

1/2 cup rice vinegar

1/2 cup fresh orange segments

salt and pepper -- to taste

 

Combine ingredients. Season to taste. Serve chilled or at room temperature.

Yield: About 5 cups

 

Recipe courtesty of Executive Chef Leopoldo Gonzalez, The Greenhouse, Arlington,

Texas

 

Source:

" Restaurants and Institutions "

Yield:

" 5 cups "

 

 

 

 

Millennium Sauteed Vegetables

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 0 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds seasonal vegetables -- cut into bite-sized pieces

1/4 cup bean sprouts

4 shallots -- sliced thin

2 teaspoons canola oil (optional)

1 tablespoon finely shredded fresh mint leaves

1 tablespoon finely shredded fresh basil leaves

1 red onion -- peeled and sliced thin

 

SEASONAL VEGETABLES: broccoli, cauliflower, carrots, zucchini, sliced shitake

and whole oyster mushrooms, green beans, long beans, bok choy and other greens,

cubed tomato, peppers, and Japanese eggplant.

 

To make the sauteed vegetables: In a large saute pan or skillet, saute the

vegetables and shallots in the oil over very high heat, about 5 minutes. Or cook

them in a dry nonstick pan until they start to soften. Add the curry sauce, bean

sprouts, mint, basil, and onion and cook for another 2 to 3 minutes.

 

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

Yield:

" 4 cups "

 

 

 

Millennium Barley Salad

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 0 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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

3 cups cooked barley

2 scallion whites -- thinly sliced

1 tomato -- finely diced

1 small cucumber -- peel on, seeded; finely diced

1/4 cup fresh lime juice

1 teaspoon sea salt

2 tablespoons chopped fresh mint

2 teaspoons sesame seeds -- toasted (optional)

 

To make the salad: In a medium bowl, combine all the ingredients and mix well.

 

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

Yield:

" 4 cups "

 

 

Millennium Thai Green Curry Eggplant Stack

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 4 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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

RECIPES:

Millennium Green Curry Sauce

Millennium Herb Crusted Eggplant

Millennium Barley Salad

Millennium Sauteed Vegetables

 

Prepare each of the recipes listed above. The green curry sauce uses the recipe

called green curry paste.

 

To assemble: Put 1/2 cup barley salad in the bottom of a shallow soup or pasta

bowl. Place 1 eggplant round on top of the salad, place 1 cup sauteed vegetables

on the eggplant and top with a second eggplant round. Pour 1/2 cup curry sauce

around the plate. Top the eggplant with some sprouts and some basil and mint.

 

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

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

 

Per Serving (excluding unknown items): 636 Calories; 11g Fat (14.4% calories

from fat); 23g Protein; 123g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol;

1230mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 7 Vegetable; 1/2

Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : In summer we serve vegetables sauteed in green curry and sandwiched

between layers of crunchy herb-crusted baked eggplant.

 

 

 

Millennium Green Curry Sauce

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 0 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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

1 cup Millennium Curry Paste -- (See recipe)

14 ounces canned low-fat coconut milk

1 cup rice milk or soy milk

1 cup green summer squash cubes -- cooked until soft and

drained

1/2 bunch thai or italian basil leaves -- stemmed

1/2 bunch fresh cilantro leaves -- stemmed

sea salt -- to taste

 

To make the curry sauce: In a medium saucepan, combine the curry paste, coconut

milk, and rice milk and bring to a boil. Reduce heat and simmer for 20 minutes.

Strain the sauce. Transfer to a blender and add the squash, basil and cilantro.

Blend until smooth. Add salt. Set aside.

 

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

Yield:

" 2 cups "

 

 

 

Millennium Curry Paste

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 0 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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

4 shallots -- coarsely chopped

6 garlic cloves -- coarsely chopped

2 tablespoons minced peeled garlic

1 tablespoon minced galangal (optional)

1/2 bunch cilantro -- coarsely chopped

(including stems and roots)

3 stalks lemongrass -- bottom half coarsely chopped

2 serrano or thai chiles

1 teaspoon corriander seeds -- toasted and ground

1 teaspoon cumin seed -- toasted and ground

1/2 teaspoon ground pepper

2 teaspoons minced lime zest

1/4 cup fresh lime juice

2 teaspoons sea salt

1 tablespoon light miso

2 tablespoons brown rice syrup (optional)

 

In a food processor or blender, blend all of the ingredients until ground to a

coarse paste. If using a blender, you will need up to 1/3 cup more water to pull

the mix together. Store in an airtight container in the refrigerator for up to 2

weeks

 

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

Yield:

" 2 cups "

 

 

 

 

Millennium Herb Crusted Eggplant

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 0 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups unbleached all-purpose flour

1/3 cup polenta

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon ground pepper

1 cup soy milk

2 tablespoons dijon mustard

2 rosa bianca or purple italian eggplants

1/4 cup canola oil (optional)

 

To make the eggplant: Cut eggplant into twelve 1/2-inch-thick rounds. In a

shallow bowl, combine the flour, polenta, herbs and spices. Stir to mix well. In

another shallow bowl, whisk the soy milk and mustard together. Dredge the

eggplant slices in the flour mixture to coat well, then place in the soy mixture

to coat well. Dredge in the flour mixture again to coat well.

 

In a large, non-stick saute pan or skillet, heat the oil over medium-high heat

until a drop of the flour mixture fries immediately. Cook the eggplant rounds in

batches on both sides until golden brown, about 2 to 3 minutes per side. Drain

on paper towels and keep warm in a low oven.

 

For an oil-free version, preheat the oven to 400 degrees . Line a baking sheet

with parchment paper. After the eggplant is coated with the flour mixture the

second time, place back in the soy milk mixture and coat well. Place on the

prepared pan. Bake for 15 to 20 minutes, or until the crust is hard and slightly

brown while the center is soft. Allow 3 to 4 slices per serving.

 

Note: For a lower-fat dish, replace the coconut milk with 14 ounces of rice

milk, with 1 teaspoon of coconut extract.

 

Source:

" Millennium Cookbook by Eric Tucker and John Westerdah

 

all i have to say is, millenium rocks!!! i luv the resturant..just wish it

wasn't so dang costly!

[Guest guest]

Ah these the ones you didn't get to the other day? Thanks.

 

Jo

 

 

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