Rosie 6--assorted recipes

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Buster has placed 2 MasterCook recipes in this file:

 

Steamed Vegetable Platter

Vegetable Barley Stew With Lentils

 

 

 

* Exported from MasterCook *

 

Steamed Vegetable Platter

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 102

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***FOR THE DRESSING***

6 garlic cloves -- peeled and minced

2 teaspoons reduced-sodium soy sauce

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon freshly ground black pepper

***VEGETABLES***

12 string beans -- trimmed

2 medium carrots -- trimmed

and peeled and cut into 1/4-inch rounds

2 cups cauliflower florets

2 ears husked corn -- cut in half

2 small yellow squash

trimmed and cut into 1/4-inch rounds

2 medium zucchini

trimmed and cut into 1/4-inch rounds

2 cups broccoli florets

2 teaspoons Spike seasoning

2 slices low-fat cheddar cheese

1 teaspoon freshly grated Parmesan cheese

 

A colorful array of crisp, lightly steamed vegetables, this appetizing side

dish can also serve as a hearty meatless meal for two. The pungent,

garlicky dressing is anything but bland. Sometimes I garnish with a little

minced red bell pepper. As soon as you top the dish with the cheese, cover

it with aluminum foil to trap the heat; this will help melt the cheese by

the time you uncover the dish at the table.

 

Put all the dressing ingredients in a small bowl, whisk to blend, and set

aside.

 

Bring water to a boil over high heat in a steamer. Fit the basket into the

steamer and put in the string beans, carrots, and cauliflower. Cover and

cook for 3 minutes. Add the corn, yellow squash, zucchini, and broccoli.

Re-cover and cook for 2 minutes more.

 

Transfer the vegetables to a warm platter. Arrange the corn around the

outer edge of the platter and dust it with the Spike seasoning. Drizzle

the dressing over the vegetables in the center and top with the cheddar and

Parmesan cheese. Cover briefly with aluminum foil before serving.

 

Serves 4. Fat per serving = 1.4 grams. Calories per serving = 145.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Vegetable Barley Stew With Lentils

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup pearl barley

6 cups water

Light vegetable oil cooking spray

1 cup chopped onion

(1 medium onion)

1 1/2 cups scraped and chopped carrot

(2-3 carrots)

1 cup dried lentils

1 bay leaf

1/2 teaspoon grated fresh ginger

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon dried oregano

3 cups low-sodium V8 juice

1 cup chopped zucchini

(1 small zucchini)

1 cup chopped red bell pepper

(1 medium pepper)

1 tablespoon chopped jalapeno pepper

(1 small pepper)

1 cup scraped and chopped celery

(2 medium stalks)

1 cup chopped tomato

(1 medium tomato)

2 cups chopped mushrooms

6 garlic cloves -- peeled and minced

2 tablespoons reduced-sodium soy sauce

1/2 cup chopped fresh parsley

 

A meal in itself, this substantial soup really takes the chill off Chicago

winters. Sometimes I add a dash of hot sauce or a little Parmesan cheese.

For company, I garnish the stew with carrot flowers.

 

Combine the barley and 4 cups of water in a medium saucepan. Bring to a

boil over medium heat and cook for 5 minutes. Reduce the heat to low and

simmer for 30 minutes, then remove the pan from the heat.

 

Put a heavy stockpot over medium heat for about 1 minute. Spray it twice

with the vegetable oil. Add the onion and carrots. Saute, stirring

constantly, for 3 minutes. Stir in the lentils, bay leaf, ginger, dried

herbs, and remaining 2 cups water. Bring the mixture to a boil, cover, and

reduce the heat to low. Simmer for about 20 minutes, until the lentils are

tender.

 

Add the V8 juice, zucchini, peppers, celery, and tomato to the pot. Cook

over low heat until the vegetables are tender, about 10 minutes. Pour in

the barley and its cooking liquid. Stir in the mushrooms, garlic, and soy

sauce. Cook for 10 minutes more to thicken the stew.

 

Garnish with the chopped parsley.

 

Serves 6: Fat per serving = 1.5 grams. Calories per serving = 316.

 

Making Carrot Flowers: With the tip of a vegetable scraper, carve 4 equally

spaced gullies into the surface of a peeled carrot lengthwise. Cut the

carrot into 1/4-inch slices and scatter them over the stew after ladling it

into soup bowls.

 

Converted by MC_Buster.

 

 

 

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schuller