Guest guest Posted May 26, 1999 Report Share Posted May 26, 1999 Here's this week's Chicago Tribune recipes - not exactly low-fat this week either but the asparagus roasting technique looks interesting. * Exported from MasterCook II * Balsamic Glazed Carrots Recipe By : Pat Dailey/Chicago Tribune Serving Size : 2 Preparation Time :5:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 of a 1 lb bab baby-cut carrots 1/3 cup reduced-sodium vegetable broth 1 teaspoon EACH: extra-virgin olive oil, balsamic vinegar pinch sugar salt and freshly ground pepper Combine carrots and broth in 1 to 1 1/2 quart saucepan (pan must be small enough so that liquid covers carrots). Heat to boil. Cook, uncovered, over high heat, until almost all liquid has cooked away, about 4 minutes. Add oil, vinegar, sugar, salt and pepper to taste. Cook, stirring constantly over medium heat, until carrots are glazed, 1 to 2 minutes. Per serv: 70 cals, 2.9 g fat, 36% cals from fat, 115 mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Pasta with Feta & Kalamata Olives Recipe By : Chicago Tribune/David Rosengarten Serving Size : 4 Preparation Time :20:00 Categories : Mediterranean Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound penne pasta, cooked according to package directions, drained, cooking liquid reserved 12 pitted kalamata olives -- finely chopped 2 cloves garlic -- minced 1 very small red onion -- cut into rings 1/4 to 1 small fresh red chili pepper -- minced 1/4 pound feta cheese -- coarsely crumbled 2/3 cup extra-virgin olive oil 1/2 cup packed flat-leaf parsley -- minced 2 teaspoons drained capers -- minced 1 teaspoon fresh oregano -- minced Combine all ingredients in large bowl; stir well. Add hot pasta cooking water in small amounts if thinner sauce is desired. Per serv: 780 cals, 52% cals from fat, 45 g fat, 490 mg sod - - - - - - - - - - - - - - - - - - NOTES : From the Dean & Deluca Cookbook by David Rosengarten * Exported from MasterCook II * Moroccan Orange and Olive Salad Recipe By : Chicago Tribune article on olives Serving Size : 6 Preparation Time :0:10 Categories : Middle Eastern Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large oranges -- peeled 1/4 cup black Moroccan dry-cured olives 1/4 teaspoon EACH: salt, ground red pepper, cumin 2 tablespoons olive oil Cut oranges horizontally into 1/4-inch slices. Arrange on platter; top with olives. Sprinkle with salt, ground red pepper and cumin. Drizzle with oil. (Moroccan dry-cured olives can be found at ethnic or specialty stores.) Per serv: 105 cals, 42% cals from fat, 5.3 g fat, 145 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Roasted Asparagus with Crunchy Parmesan Topping Recipe By : Chicago Tribune/Mark Bittman Serving Size : 4 Preparation Time :0:10 Categories : Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 thick slice good quality bread 1 ounce Parmesan cheese 1 1/2 pounds thin asparagus 3 tablespoons butter, extra virgin olive oil or combo salt and pepper Heat oven to 500 degrees. Place bread in oven while heating; check frequently until lightly toasted and dry. Pulse bread and cheese together in small food processor fitted with metal or grating blade until coarse in texture. Lay asparagus in baking pan in two to three layers. Toss with bits of butter or oil. Sprinkle with salt and pepper to taste. Bake 5 minutes, shake pan to redistribute butter or oil. Bake 5 minutes. Pierce spear with point of sharp knife to check for doneness. Asparagus should be tender but still have some resistance. (Recipe can be made up to two hours before serving; leave asparagus at room temperature.) Place rack as close as possible to broiler element; heat broiler. Top asparagus with cheese-crumb mixture. Place under broiler to brown, about 1 minute. Serve hot or at room temperature. - - - - - - - - - - - - - - - - - - NOTES : This recipe is easily varied. For instance, forget the topping and toss the spears with 1 Tbsp of minced garlic when you add the oil, then roast. Skip the broiler step. For roast asparagus with soy and sesame, use 1 Tbsp peanut oil instead of olive oil or butter. Halfway through roasting, add 1 Tbsp soy sauce to the asparagus, toss gently and finish roasting. When the spears are cooked, top with about 2 Tbsp of sesame seeds and run under the broiler until they pop, about 1 minute. * Exported from MasterCook II * White Cheddar, Sage & Buttermilk Biscuits Recipe By : Chicago Tribune/Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon kosher salt 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1 tablespoon sugar 8 tablespoons unsalted butter, chilled, cut into small pieces (1 stick) 3 1/4 ounces white Cheddar cheese, grated on the medium holes of a box grater to make 1 cup plus 2 Tablespoons 10 fresh sage leaves, cut into thin strips 2/3 cup buttermilk Preheat the oven to 400 degrees. Line a 12 by 17-inch baking sheet with parchment paper. Set aside. In a large bowl, combine the flour, salt, baking powder, cream of tartar and sugar. Using your fingers or a pastry cutter, cut the butter ino the flour mixture. Combine until the mixture resembles coarse meal. Stir in 1 cup of the Cheddar and the sage. Using a fork, add the buttermilk and combine until the buttermilk is just incorporated. The mixture will be crumbly. Turn out the dough onto a lightly floured surface. Use your hands to lightly press it together until the dough is a scant 3/4-inch thick. Using a 1 1/2-inch round cookie cutter, cut out the rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds. Transfer them to the prepared baking sheet. Sprinkle each biscuit with the remaining cheese. Bake until golden brown, 10 to 12 minutes. Tribune Test Kitchen Note: We used two prepared baking sheets to bake the biscuits. Per biscuit: 60 cals, 51% cals from fat, 3.5 g fat, 125 mg sod - - - - - - - - - - - - - - - - - - NOTES : These miniature biscuits are perfect when filled with savory fillings. From Martha Stewart's Hors d'Oeuvres Handbook. Quote Link to comment Share on other sites More sharing options...
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