Guest guest Posted April 17, 1999 Report Share Posted April 17, 1999 These recipes have been x-posted to SuzyQ & Mc-Recipe: * Exported from MasterCook * Risa's Jamaican Jerk TVP Casserole/Stir-Fry Recipe By : Risa Golding Serving Size : 2 Preparation Time :0:00 Categories : Vegetarian Days Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup " Beef " strip style TVP 1/4 cup ketchup 1/4 cup jerk sauce 1 tsp jerk dry seasoning mix 1/2 tsp salt 1/2 cup water -- hot 1 lime -- juice of 1/2 yellow squash -- in strips 2 " long 1 yellow bell pepper -- in 2 " long strips 3 cloves garlic -- sliced 1/2 jalapeno -- seeded & deveined 2 scallions -- sliced 2 cups cooked rice In a medium bowl, combine 1st 6 ingredients and 1/2 the lime juice. Set aside. Place all sliced vegetables in oval casserole. Cover with garlic and jalapeno. Sprinkle with salt. Drain TVP and reserve marinade. Preheat oven to 350°F. When hot, pour 1/2 marinade over food in casserole, add a little water and cover. Bake for 1/2 hour until veggies are tender. Remove from oven. Heat leftover marinade in a small pan until warm. To serve, mound some cooked rice on plate. Drizzle some of the leftover marinade over and put 1/2 the veggie/tvp mixture over rice. Drizzle a little more of the leftover marinade over. Garnish with some jalapeno slices (or habaneros if you prefer), some scallions and some sour cream (to ease the burn). If you want to make this a stir-fry, heat 1 tbsp canola oil in a wok or lg skillet. Add the harder veggies first (peppers, then squash, then scallions) and stir-fry for a moment until crisp-tender. Then add the TVP. Mix a little cornstarch with some water (1 tsp to 1 tbsp) and add the leftover marinade when the tvp is heated through. Then stir in the slurry a little at a time until the sauce is thickened. Don't add too much. It should be done and then put it over the rice and garnish as you wish. - - - - - - - - - - - - - - - - - - NOTES : If you want, and you can take it, add more jalapeno or use your favorite hot pepper. I used very little jalapeno because I was cooking for myself and my non-chile head hubby. But if you are chile-heads than " kick it up " a bit more. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Monday Nights Dinner Originally we were supposed to have tomorrow nights dinner tonight but I forgot to soak the beans last night so we are having what I planned for tomorrow tonight...got it? Anyway, this is Eggplant Parmesan but made a slightly different way. From a really good book called Eat Fresh, Stay Healthy, An A-to-Z Guide to Buying and Cooking Fruits and Vegetables by Tony Tantillo " The Fresh Grocer " and Sam Gugino. A really great book it is. Very informative. * Exported from MasterCook * Eggplant Parmesan Recipe By : Eat Fresh, Stay Healthy by Tony Tantillo & Sam Gugino Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Vegetarian Days Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp extra-virgin olive oil 1 med onion -- minced 1 clove garlic -- minced 1 28 oz can tomatoes (with juice) -- seeded & chopped 1 1/2 tbsp tomato paste 1/8 tsp hot pepper flakes kosher salt and freshly ground black peppe -- to taste 3 tbsp fresh basil -- chopped 2 med eggplants -- about 2 lb. olive oil cooking spray 1/4 cup Parmesan cheese -- grated 2 sprigs basil -- or more Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned. Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to a boil, and simmer 20-25 minutes. Remove from heat, add basil and let cool at room temperature. Check for seasonings. Meanwhile, trim (but don't peel) eggplants. Cut into 1/4 " thick slices. Spray a nonstick skillet with olive oil cooking spray and cook slices over medium-high heat in batches until browned, 3-4 minutes on each side. (Add more spray to skillet - off the heat - or eggplant slices, as needed). As eggplant slices are done, put them on a serving platter, slightly overlapping each other. Season slices with salt and pepper. Pour tomato sauce over eggplant, sprinkle with cheese, and garnish with basil sprigs. I serve it with either cooked rice or potatoes or you can go the Italian restaurant route and use pasta. Also polenta would be good. - - - - - - - - - - - - - - - - - - NOTES : Tip from book: As the Italians have long since found out with their sumptuous antipasto tables, many room-temperature foods taste as good or better than foods that are hot or cold. That's because the flavors aren't masked by extreme temperatures at either end of the spectrum. Note from book: This interpretation of a most cliched dish, inspired by Palermo restaurant in San Jose, CA, is light and fresh, unlike the heavy and fat-laden versions in most mom-and-pop Italian restaurants. Serve it at room temperature as part of an antipasto table (the way it's served at Palermo). You can also serve it by itself as a first-course for dinner, or as a light entree for lunch. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Cornbread Recipe By : Adapted from C'Mon America, Let's Eat by Susan Powter Serving Size : 8 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose fllour 1 1/2 cups cornmeal -- yellow or white 1 tsp brown sugar -- * see note 1/2 tsp salt 3/4 tsp baking soda 1 tbsp baking powder 1 cup buttermilk -- ** see note 1 cup creamed corn 3 egg whites -- beaten *** 2 tbsp honey 1 tbsp Butter Buds® 1/2 jalapeno pepper -- chopped 2 tsp anaheim pepper -- chopped Preheat oven to 400°F. Combine dry ingredients. Combine wet ingredients. Mix wet and dry ingredients together. Add chopped peppers. Bake in nonstick 8 " baking pan for approx. 30 minutes, or until it springs back when lightly touched in the center. - - - - - - - - - - - - - - - - - - Serving Ideas : chili NOTES : * I used some all natural sugar I had. You can use that or the brown, not much of a sweetness difference. ** I didn't have already made buttermilk so I used buttermilk powder and water for the amount needed. *** I didn't feel like separating eggs so I used Just Whites and water whipped up in the food processor. So much easier to me. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Onion, Tomato & Pesto Pizza Recipe By : Risa Golding Serving Size : 3 Preparation Time :0:00 Categories : Vegetarian Days Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 commercial pizza crust -- or homemade 2 med onions -- sliced 2 plum tomatoes -- sliced 2 heaping tbsp pesto sauce -- whatever flavor salt and pepper -- to taste 1 tbsp chopped herbs (basil, oregano, sage...) 1/2 26 oz jar pasta sauce -- your favorite 3/4 cup Mozzarella cheese -- shredded* Preheat oven to 400°F. When oven is hot, place crust on baking stone and pre-bake for 7 minutes. While pre-baking, put sliced onions in a microwaveable container, dribble a little water in, cover with plastic wrap and cook on HIGH for 2 minutes.Then take it out, put it in a medium bowl with pesto sauce, salt and pepper and chopped herbs. Spread sauce over pre-baked crust, then spread onion mixture over top. Top that with sliced tomatoes and the cheese. Bake at 400°F for 15 minutes until cheese is all bubbly. Serve with your favorite garnishes, such as chopped garlic, oregano, hot pepper flakes, whatever. - - - - - - - - - - - - - - - - - - NOTES : * use whatever cheeses you like or have on hand. I had shredded mozzarella. If you are trying to lose weight or remain at your present weight, use low fat or fat free. Whatever. RisaG Quote Link to comment Share on other sites More sharing options...
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