Rosie 8--assorted recipes

[Guest guest]

This is the last of the recipes that I scanned and formatted from In the

Kitchen with Rosie which I have now mailed to my d-i-l.

 

Kathleen

 

Buster has placed 4 MasterCook recipes in this file:

 

Bruschetta With Chopped Tomato Salad

Grilled Vegetable Sandwich

Rosie's Pesto

Steamed Vegetable Platter

 

* Exported from MasterCook *

 

Bruschetta With Chopped Tomato Salad

 

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

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***FOR THE SALAD***

2 cups chopped tomato

(2 medium tomatoes)

1 cup chopped red bell pepper

(1 medium pepper)

1 cup chopped yellow bell pepper

(1 medium pepper)

1 cup chopped onion

(1 medium onion)

2 teaspoons capers

3 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

2 teaspoons freshly squeezed lemon juice

Freshly ground black pepper to taste

1 garlic clove -- peeled and minced

1 teaspoon dried oregano

***FOR THE Bruschetta***

8 slices pizza dough baguette

(see separate recipe)

3 garlic cloves

peeled and halved lengthwise

 

Crusty toasted bread infused with garlic and sometimes topped with any of a

variety of seasonings and seasonal ingredients, bruschetta is a classic

Italian treat. I've made two changes in the traditional Tuscan version on

which this recipe is based: I've omitted the typically generous addition of

fatty oil and I've used as toppings a zesty salad mixture that can be

spooned onto the bruschetta as desired.

 

Put all the salad ingredients in a large mixing bowl and toss thoroughly.

Cover and refrigerate for 1 hour.

 

Preheat the broiler.

 

Arrange the bread on the broiler rack and broil about 2 minutes per side,

until browned. Remove the bread slices and rub them with the cut side of

the garlic halves. Discard the garlic.

 

Place a mound of salad on each serving plate, with 2 slices of bruschetta

alongside.

 

Serves 4. Fat per serving = 2.2 grams. Calories per serving = 209

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Grilled Vegetable Sandwich

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 75

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***FOR THE DRESSING***

1 cup plain nonfat yogurt

3 tablespoons Dijon-style mustard

Freshly ground black pepper to taste

2 tablespoons nonfat cottage cheese

1/8 teaspoon Tabasco sauce

2 tablespoons minced shallot

(1 small shallot)

1 garlic clove -- peeled and minced

1 teaspoon freshly squeezed lemon juice

***SANDWICH***

1 small eggplant

trimmed and cut into 1/4-inch rounds

1 medium yellow squash

trimmed and cut into 1/4-inch rounds

1 medium zucchini

trimmed and cut into 1/4-inch rounds

1 red onion

trimmed and cut into 1/4-inch rounds

3 teaspoons Italian seasoning

1/8 teaspoon cayenne pepper

Light vegetable oil cooking spray

2 roasted red bell peppers

(see separate recipe)

2 pizza dough baguettes

(see separate recipe)

1 large tomato -- cored and sliced

Freshly ground black pepper to taste

2 tablespoons chopped jalapeno pepper

(1 large pepper)

8 fresh basil leaves

8 arugula leaves

 

This tongue-tingling creation features a colorful and I rather monumental

assemblage of warm vegetables atop layers of fresh tomato, basil leaves,

arugula, and roasted peppers-smothered in a spicy mustard-yogurt dressing

and spiked with liberal applications of cayenne and black pepper, jalapeno

peppers, and Tabasco sauce. So much for preconceptions of healthy food as

bland and unsatisfying.

 

I usually grill the vegetables but have adapted recipe directions for the

broiler to make it easier to do in the kitchen.

 

Preheat the broiler.

 

Put all the dressing ingredients in a blender and mix at low speed until

smooth. Set aside.

 

Arrange the eggplant, yellow squash, zucchini, and onion in a single layer

on a cookie sheet. Sprinkle the Italian seasoning and cayenne pepper over

all of the rounds. Spray the vegetable oil over to coat lightly. Broil

the vegetables for about 5 minutes, until brown, turn the rounds over, and

brown the other side. Remove the cookie sheet, leaving the broiler on.

 

Quarter the roasted bell peppers.

 

Cut each of the baguettes in half lengthwise and scoop out the soft inner

dough. Place them on the broiler rack and toast for about 2 minutes per

side. Put a few slices of tomato into the well in the bottom of each

baguette. Dust with black pepper and jalapeno pepper. Place 4 basil

leaves, 4 arugula leaves, and 4 pieces of roasted pepper on each baguette.

Layer on slices of eggplant, yellow squash, zucchini, and onion. Coat the

inside of the remaining half of each baguette with the dressing and place

it on top of the vegetables. Cut each baguette into 3 sandwiches.

 

Serves 6. Fat per serving = 3.2 grams. Calories per serving = 258

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Rosie's Pesto

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 57

Serving Size : 24 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups fresh basil leaves

2 garlic cloves -- peeled, up to 5

1/4 cup pine nuts

1/4 cup freshly grated Parmesan cheese

1/4 cup freshly squeezed lemon juice

 

Put the basil, garlic, pine nuts, and Parmesan cheese in a blender or food

processor. Turn the machine on and drizzle in the lemon juice. Continue

to puree until a smooth paste is formed.

 

Makes 3/4 cup pesto

 

Fat per 1/2 tablespoon = 1.1 grams Calories per 1/2 tablespoon = 14

 

The amount of garlic you use is a matter of personal taste. Also, some

garlic is mote pungent. So start perhaps with 2 medium cloves, then taste,

and add more if, as I do, you like a strong, garlicky flavor.

 

Converted by MC_Buster.

 

 

 

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schuller