ok..its been a few days...time fer...the return of the recipes!!!

[Guest guest]

Grilled Portabella Mushrooms

Serves 3-4.

 

3-4 portabella mushrooms

1/4 cup olive oil

3 tablespoons sherry vinegar

2 tablespoons finely chopped fresh basil

2 teaspoons minced garlic

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

In a medium sized bowl whisk together everything but mushrooms.

Marinate portabella mushrooms no more than 5 minutes or simply brush them

with the marinade before grilling.

Grill approximately 2-3 minutes on each side turning once.

Serve immediately.

 

Store mushrooms in a paper bag (plastic holds too much moisture) in the

refrigerator and use within 3 days of purchase. Clean immediately before

using with a damp cloth or soft brush to remove particles. Can also rinse

quickly with cold water and immediately pat dry with paper towels. Never

soak mushrooms-will pick up too much water like sponges. No need to peel

mushrooms-only trim the stem if needed. Remove gills under the mushroom caps

if desired.

 

 

 

THAI TOMATO SALAD

Serves 2

 

1 to 2 tsp. toasted sesame oil (to taste)

1/4 cup olive oil

1/4 cup rice wine vinegar

1 tbsp. distilled white vinegar (or to taste)

Pinch of ground red chili peppers

1/4 tsp. Thai red curry paste

2 large ripe tomatoes

1/2 cucumber, peeled and sliced

2 kaffir lime leaves, shredded (optional)

 

Combine oils, vinegars, ground chili and curry paste in a lidded jar. Cover

and shake well.

Cut tomatoes in wedges. Arrange on two plates with cucumber slices. Sprinkle

kaffir lime leaves over all. Drizzle with dressing. Ma

 

The  Beacon journal August 28, 2002

 

 

 

 

Mildred's Daughters' Russian Kale

 

Recipe By     :Marlene Parrish, Pittsburgh Post-Gazette

Serving Size  : 4     Preparation Time :0:00

Categories    : Vegetarian                      {Posted}

 

Amount  Measure       Ingredient -- Preparation Method

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

1             medium  onion -- sliced

2        tablespoons  extra-virgin olive oil

2                     garlic cloves -- chopped (2-3)

2            bunches  russian kale -- (2-3)

16            ounces  canned cannellini beans -- drained

2        tablespoons  balsamic vinegar

 

Saute onion in olive oil until translucent, about 3 minutes. Add garlic and

saute another 30 to 45 seconds. Add washed and coarsely cut-up kale and cook

until wilted. Add drained beans and stir until the mixture is heated through.

Drizzle with balsamic vinegar.

 

Servings: 4 as a side dish.

 

Description:

" Kale in combo with beans, onion, garlic "

Source:

" Column 2002-08/28 "

Copyright:

" Distributed by Scripps Howard News Service "

 

 

 

 

                         Dry Fried Long Beans

 

Recipe By     :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size  : 6     Preparation Time :0:00

Categories    : Side Dishes                     {Posted}

 

Amount  Measure       Ingredient -- Preparation Method

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

1           teaspoon  soy sauce

   1/2      teaspoon  chinese black vinegar

1         tablespoon  water

                      BEANS:

   1/8      teaspoon  sugar

2          teaspoons  peanut oil

1 1/2      teaspoons  minced ginger

1 1/2      teaspoons  minced garlic

   3/4         pound  chinese long beans -- trimmed (3/4-1)

                      cut into 2-inch lengths, and blanched

1           teaspoon  toasted sesame seeds (optional)

 

Combine soy sauce, vinegar, water, and sugar. Heat wok over medium-high heat and

add oil. Add ginger and garlic; stir-fry until fragrant. Add beans; stir-fry

until just heated through.

 

Add soy sauce mixture, increase heat to high, and cook until nearly all liquid

is evaporated. Transfer to serving plate and garnish with sesame seeds, if

desired.

 

Servings: 4 to 6 with other dishes.

 

TIP Chinese black vinegar is a dark brown, richly flavored vinegar made from

rice wine. Balsamic vinegar is a close substitute.

 

Source:

" Column 2002-08/28: Vegetables power Asian cuisine "

Copyright:

" Universal Press Syndicate "

 

 

 

Sichuan Sprout Salad

 

Recipe By     :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size  : 4     Preparation Time :0:00

Categories    : Salads                          {Posted}

 

Amount  Measure       Ingredient -- Preparation Method

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

   1/2         pound  mung bean sprouts

2        tablespoons  rice wine vinegar

1         tablespoon  soy sauce

2          teaspoons  dark sesame oil

   1/2      teaspoon  sugar

   1/8      teaspoon  crushed red pepper flakes -- (1/8-1/4)

3        tablespoons  thinly sliced green onion

 

Rinse sprouts well; pat dry with paper towels.

 

In a small bowl, stir together vinegar, soy sauce, sesame oil, sugar, and red

pepper flakes. In a serving bowl, combine sprouts and onion. Pour dressing over

and toss to coat.

 

Servings: 3 to 4.

 

TIPs BEAN SPROUTS - When purchasing bean sprouts, look for crisp, white,

fresh-smelling sprouts, avoiding any that smell musty or have withered tails.

 

Source:

" Column 2002-08/28: Vegetables power Asian cuisine "

Copyright:

" Universal Press Syndicate "

 

 

 

Bok Choy with Red Peppers

 

Recipe By     :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size  : 6     Preparation Time :0:00

Categories    : Side Dishes                     {Posted}

 

Amount  Measure       Ingredient -- Preparation Method

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

1         tablespoon  peanut oil

1           teaspoon  minced ginger

2              small  red bell peppers -- in 1-inch squares

                      (or 1 large pepper)

   1/2         pound  bok choy -- in 1-inch slices

   1/2      teaspoon  cornstarch -- dissolved in

1         tablespoon  soy sauce

1         tablespoon  water

 

Heat wok over high heat; add oil. Add ginger and cook a few seconds until

fragrant. Add peppers and bok choy; stir-fry until just heated through. Add

cornstarch mixture to pan and cook 1 minute longer. Serve immediately.

 

Servings: 4 to 6 with other dishes.

 

Source:

" Column 2002-08/28: Vegetables power Asian cuisine "

Copyright:

" Universal Press Syndicate "

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

 

Per Serving (excluding unknown items): 38 Calories; 2g Fat (52.2% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 197mg

Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : The sweetness of red bell peppers balances the pleasant bitterness of

bok choy in this colorful dish.

 

 

 

 Zesty Chilled Orzo

 

Recipe By     :EatRight Heart Smart (Oxmoor House)

Serving Size  : 4     Preparation Time :0:00

Categories    : Diabetic                        Pasta

              Salads                          {Posted}

 

Amount  Measure       Ingredient -- Preparation Method

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

   3/4           cup  orzo -- (uncooked)

   1/2           cup  diced celery

   1/2           cup  diced green bell pepper

   1/3           cup  diced purple onion

2        tablespoons  raspberry vinegar

1           teaspoon  olive oil

   1/2      teaspoon  salt

   1/2      teaspoon  dried thyme

                         

 

1. Cook orzo according to package directions, omitting salt and fat. Drain.

 

2. Combine orzo, celery, pepper and onion in a medium bowl. Combine vinegar and

remaining ingredients; pour over orzo mixture. Toss lightly. Cover and chill at

least 1 hours.

 

Makes 4 (3/4-cup) servings: each 1 1/2 starch. 120 Cals. (12% cff); 2 g fiber.

 

EatRight Heart Smart from the EatRight series 1997 Oxmoor House (Birmingham, AL)

 

Description:

" Diabetic "

Yield:

" 3 cups "

 

 

VEGETARIAN ZUCCHINI & CARROT PICKLES

 

1 tbsp. soy sauce

3 tbsps. rice vinegar

1 tsp. mustard seeds

1 dried red chili pepper

1 1/4 inch slice ginger

1 clove garlic

3 small zucchini

3 medium carrots

 

Cut zucchini into 2X1/2 inch pieces (1 cup). Cut Carrots into 2X1/2 inch pieces

(1 cup) Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and

garlic and pour marinade over them. Cover and

chill for 8 hours, stirring often.

Makes 2 servings.

 

 

 

 

 

 

Vegetarian Pineapple Squash

 

2 medium acorn squash

8 oz. (1 can) pinapple unsweetened crushed with juice

2 tsps. vegetarian margarine

1/2 tsp. ground cinnamon

hot water

 

Preheat oven to 375 degrees.

Cut each squash in half; scoop out and discard seeds and pulp.

Trim tip off bottom if necessary so that each squash cup stands up straight.

Fill each squash cup with 1/4 c. pineapple 1/4 tsp. margarine, and a sprinkle of

cinnamon.

Put squash into a flat baking dish and pour hot water around bottoms of squash

to the depth of 1/2 inch.

Cover pan tightly with foil.

Bake 1 hour or until squash is tender and can be easily pierced with a fork.

Makes 4 servings.

 

 

 

Vegetarian Potato-Leek Soup

 

4 cs. peeled & chunked potatoes

4 cs. water [or broth]

2 leeks, white parts only, washed well & sliced

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. freshly ground white pepper

1/4 tsp. dried dill (optional)

1/2 c. chopped scallion (optional)

 

Place the potatoes, water and leeks in a medium-sized soup pot.

Bring to a boil, reduce the heat, cover and cook until the potatoes are tender,

about 30 minutes. Transfer to a blender or food processor and process until

smooth and creamy.

Or transfer only half of the soup to a blender or processor and blend until

smooth and creamy.

Return to the pan and stir to mix.

This will yield a creamy soup with chunks of vegetables.

Add the remaining ingredients. Heat through.

(If you are using the optional ingredients, cook over very low heat for 10

minutes.) Serve.

Makes 4 servings.

(had this last nite)