Guest guest Posted June 28, 1999 Report Share Posted June 28, 1999 Two from Low-Fat Favorites: Another Shepherd's Pie Mushroom-And Spinach-Stuffed Zucchini * Exported from MasterCook * Another Shepherd's Pie Recipe By : Moosewood Restaurant Low-Fat Favorites, page 238 Serving Size : 6 Preparation Time :1:00 Categories : Grains And Cereals Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MASHED POTATOES*** 5 cups peeled cubed potatoes 4 garlic cloves -- peeled 1/2 teaspoon salt -- up to 1 ***VEGETABLE LAYER*** 1 1/2 cups chopped onions 2 teaspoons canola or other vegetable oil 1 cup peeled and sliced carrots (about 1/2 inch thick) 3 cups cored and sliced cauliflower 1 cup diced red or green bell peppers 1/2 cup kasha 1/4 cup dry red wine or sherry 2 teaspoons dried dill 1/2 teaspoon dried marjoram 1 tablespoon soy sauce salt and ground black pepper -- to taste ***MUSHROOM GRAVY*** 5 cups sliced mushrooms -- (about 12 ounces) 1/3 cup dry sherry 1 1/2 tablespoons soy sauce 3/4 teaspoon dried marjoram 2 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water ground black pepper to taste fresh parsley sprigs or sliced scallions -- (optional) Serves 6. Preparation time: about 1 hour. Baking time: 15 minutes. On damp or chilly nights, this hearty casserole is especially welcome. Although the recipe may seem complicated at first, it actually breaks down into three easy pieces: the mashed potatoes, the vegetable layer, and the mushroom gravy. If you like, you can make the casserole ahead and bake it later. Once the mashed potatoes and vegetables are layered in the baking dish, it will keep fine, covered and refrigerated, for several days. Later, just make the mushroom gravy while the casserole bakes and you have a fancy dinner in no time. When you cook the potatoes, cover them generously with water, since you will need about 3 cups of potato stock later in the recipe. In a saucepan, combine the potatoes, garlic, and salt in about 5 cups of water, cover, and bring to a boil. Simmer until the potatoes are tender, about 15 minutes. While the potatoes cook, in a large nonstick saucepan or skillet (see Note), saute the onions in the oil for 5 minutes, stirring frequently. Add the carrots and cauliflower, cover, and saute for another 5 minutes. Stir in the bell peppers, kasha, wine or sherry, dill, marjoram, and soy sauce. Drain and set aside the cooked potatoes, reserving the potato stock, which you will need for the kasha, for mashing the potatoes, and for making the gravy. Add 1 1/2 cups of the potato stock to the vegetables and kasha, cover, and simmer for about 10 minutes, until tender. Add salt and pepper to taste. Preheat the oven to 350 F. Meanwhile, mash the potatoes in a large bowl with about 1/2 cup of their stock. Evenly spread the mashed potatoes on the bottom of a lightly oiled or sprayed 8 x 12-inch baking dish. Layer the vegetable and kasha mixture on top. Bake, uncovered, for 15 minutes. While the casserole bakes, combine the mushrooms, sherry, soy sauce, marjoram, and 1 1/2 cups of the reserved potato stock in a saucepan and simmer until the mushrooms soften and release their juices, about 10 minutes. Whisk the dissolved cornstarch into the gravy and stir continuously for a few more minutes, until it thickens. Add pepper to taste. To serve, cut the shepherd's pie into six pieces and ladle some gravy on top of each serving. Garnish with parsley or scallions, if desired. Note: If you do not have nonstick cookware, you will need to saute on somewhat lower heat for a slightly longer time and be vigilant about stirring to prevent sticking. VARIATION: Kasha adds a subtle nutty flavor to the dish, but if you prefer, it can be omitted. Replace the kasha with another 1 1/2 cups of chopped vegetables and reduce the amount of potato stock to about 1/2 cup--just enough to prevent the vegetables from sticking as they saute. Per 11 oz serving: 227 calories, 6.2 g protein, 2.6 g fat, 44.4 g carbohydrates, .4 g saturated fatty acids, 1.3 g polyunsaturated fatty acids, .5 6 monounsaturated fatty acids, 0 mg cholesterol, 699 mg sodium, 6.7 g total dietary fiber. Menu suggestions: Serve with a light, piquant side dish, such as Cucumbers Vinaigrette or Baked Beets and Shallots. Try Apple Cherry Crisp or Maple Walnut Biscotti with fresh ripe pears and hot tea under a cozy. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom-And Spinach-Stuffed Zucchini Recipe By : Moosewood Restaurant Low-Fat Favorites, page 247 Serving Size : 3 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium zucchini 1 cup minced onions 2 large garlic cloves pressed or minced 1/2 teaspoon salt 1 teaspoon extra-virgin olive oil 3 cups chopped portabella mushrooms caps and tender stems 1 teaspoon dried dill 1 tablespoon dry sherry 2 teaspoons soy sauce 5 ounces spinach -- lightly packed (5 cups) 1 cup cooked brown rice salt and ground black pepper -- to taste 3/4 cup tomato juice 1/2 cup grated fontina cheese Rich, savory portabella mushrooms and bright-tasting spinach combined with rice, sherry, extra-virgin olive oil, and dill make a dramatic filling for these zucchini boats. Serves 3. Preparation time: 30 minutes. Baking time: 30 minutes. Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell. Set aside. In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from the heat and set aside. Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste. Pour the tomato juice evenly around the bottom of an unoiled 8 X 12-inch glass or nonreactive baking dish. Press and mound 1/4 of the filling into each zucchini shell and arrange them in the baking dish. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork. Uncover and bake for another 5 to 10 minutes, until the tops are browned. Per 12-oz serving: 236 calories, 10.6 g protein, 8.5 g fat, 31.8 g carbohydrates, 4.0 g saturated fatty acids, .8 g polyunsaturated fatty acids, 3.0 g monounsaturated fatty acids, 22 mg cholesterol, 1030 mg sodium, 5.1 g total dietary fiber MENU SUGGESTIONS Serve with Roasted Asparagus, Seasoned Steamed Artichokes, or mixed salad greens with Orange Tarragon Dressing. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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