night of the living recipes

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Moroccan Potato Casserole

 

6 cloves garlic, peeled

2 teaspoons paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

3/4 cup chopped fresh cilantro

3/4 cup chopped fresh parsley

juice of 1 lemon

3 tablespoons wine or herb vinegar

2-3 tablespoons oil

1 1/2 pounds red potatoes, sliced 1/2 inch thick

3 large red, green or yellow bell peppers, mixed

2 stalks celery, cut into 1 inch pieces

1 pound tomatoes, each cut into 8 wedges

1 to 2 tablespoons olive oil

 

Preheat oven to 350 degrees. Seed and cut the peppers into 1 1/2 inch

pieces. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in

a food processor bowl. Process until mixture forms a paste. Add herbs, and

blend. Add lemon juice, vinegar, and 2 to 3 tablespoons oil; blend. Season

to taste with salt. In a large bowl, combine potatoes, peppers, and

celery. Season with salt, and toss with herb sauce. Transfer to a large

shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1

to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes.

Remove foil. Continue baking until vegetables are tender, 20 to 30

minutes. Serve warm. Makes 6 servings

 

 

 

Portobello Soup

 

1 tablespoon olive oil

2 tablespoons minced shallots

1 clove garlic, minced

1 leek, washed, use white part only, thinly sliced

2 medium carrots, peeled and chopped

2 stalks celery, washed and trimmed, chopped

3/4 pound portobello mushrooms, diced

1 tablespoon tamari or soy sauce, see cook's note

4 cups vegetable broth

Salt and pepper to taste

 

2 tablespoons chopped fresh tarragon

 

Cook's note: Tamari is a sauce made from soybeans. It is thicker than

soy sauce. It's sold in health-food stores, Asian markets and some

supermarkets.

 

1. Heat olive oil in a large saucepan or Dutch oven on medium-high

heat. Add shallots and garlic; cook until softened, about 2 minutes,

stirring frequently.

 

2. Add leek, carrots, celery and portobellos. Cook, stirring

frequently, until vegetables start to soften, about 5 minutes.

 

3. Add tamari or soy sauce and broth. Bring to boil on high heat.

Cover and reduce heat to low. Simmer 15 minutes. Season to taste with

salt and pepper.

 

Presentation: Ladle into 4 soup bowls. Garnish with tarragon. Serve.

 

Yield: 4 servings

 

Nutritional information (per serving): 119 calories, 4.9 grams fat,

0.9 gram saturated fat, 1 milligram cholesterol, 1,075 milligrams

sodium, 37 percent calories from fat

 

Source: adapted from " Cooking With Nora " by Nora Pouillon (Park Lane

Press, 1996, $35)

 

 

Vegetable Stew

 

Recipe By : www.peakmarket.com

Serving Size : 6 Preparation Time :0:00

Categories : Peak Of The Market Soups/Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion quartered -- thinly sliced

1 tbsp olive oil

2 cloves garlic -- chopped

2 cups sliced small zucchini

1 cup diced fresh fennel

1 each medium sweet green and red pepper -- cut in julienne

strips

1 can tomatoes (28 oz/796ml) -- diced

1 tsp fennel seeds

salt and pepper to taste

 

In dutch oven, saute onion in oil until tender. Stir in garlic, zucchini,

fennel, green and red peppers, tomatoes and fennel seeds; simmer, uncovered,

until desired consistency and vegetables are tender, about 15 minutes. Season

with salt and pepper. Serves 6

 

 

 

" Halibut " Salad

(from The Adventures of Raw Food Guy, by Howard Fisher)

 

1 cup of pine nuts

1 cup of macadamia nuts

soaking water

1 cup chopped yellow onion

1/2 cup chopped purple onion

1 cup of chopped celery

1/2 cup fresh parsley

2 Tablespoons dulse flakes

sea salt to taste

 

Method: Soak the pine and macadamia nuts for 4-6 hours.

Drain and place in bowl of food processor with the S blade.

Process the nuts until they become pasty. Empty contents

of bowl into another dish. Cut the vegetables into workable

pieces for the processor and process until the pieces are small.

Blend the processed veggies with the nut mixture by hand and

chill for an hour. Serve with leaf wraps or chips.

 

 

 

Toasted Barley Salad With Red Bell Pepper, Corn & Grilled Portobellos (high

fiber)

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Salads

Amount Measure Ingredient -- Preparation Method

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

2 large plum tomatoes -- seeded and chopped

1 cup corn kernels (preferably fresh)

1/3 cup chopped cilantro

1/4 cup chopped green onions

2 1/2 tablespoons fresh lime juice

2 tablespoons olive oil

4 large portobello mushrooms

1/2 cup pearl barley

1 1/2 cups broth

1 green bell pepper

1 small red bell pepper

24 fresh spinach leaves -- washed and patted dry

 

Place barley in a large saucepan heat barley at medium heat until golden, About

10 minutes. Shake occasionally. Add broth and bring to a boil. Reduce heat and

cover until all broth is absorbed. Let cool.

Char red and green peppers for about 10 minutes. Enclose in bag and let stand

for 10 minutes. Peel, seed and dice.

Place barley and peppers in a large bowl. Add tomatoes, corn, cilantro, onions

and lime juice. Toss to coat and season with salt and pepper.

Brush mushrooms with olive oil and grill until cooked through. About 4 minutes

per side.

Slice mushrooms and place on spinach leaves. Top with barley mixture.

Makes 4 servings.

Calories...260...Fat...8 g...Carbs...43 g...Protein...9 g...

Sodium...64 mg...Fiber...10 g.