Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 * Exported from MasterCook * Vegetable Curry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons butter or margarine -- divided 2 medium red onions (4 cups) -- sliced 3/4 pound eggplant (4 cups), unpeeled -- cut into 1/2 " dice 2 medium zucchini ( 4 cups) -- sliced 2 medium red bell peppers ( 2 cups) -- sliced 4 medium garlic cloves -- crushed 1/2 cup mango chutney 1/2 cup flour 8 teaspoons ground cumin 1 1/2 tablespoons curry powder 4 cups water salt & freshly ground pepper to taste Heat 2 tsp. of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well. Add water and toss vegetables. Cook until sauce thickens, about 1 minute. Add salt and pepper to taste. - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 5g Total Fat; (38% calories from fat); 3g Protein; 16g Carbohydrate; 10mg Cholesterol; 55mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Enchiladas Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Corn tortillas 1/2 c Salsa sauce 1 t Olive oil 1/3 c Thinly sliced onions 1 ea Garlic clove, sliced 1/2 c Cubed eggplant 1/4 c Grated zucchini 1 tb Sherry, optional 1/4 cn Diced green chilies 2 tb Minced cilantro Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortiallas over & coat the other side. While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies. Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned. " Vegetarian Times " September, 1991 - - - - - - - - - - - - - - - - - - - Per serving: 1073 Calories (kcal); 109g Total Fat; (89% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 81mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vermicelli w/Chunky Vegetable Sauce Recipe By :Karen C. Greenlee Serving Size : 8 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces vermicelli pasta 1 tablespoon olive oil 1 red bell pepper -- chopped 1 medium onion -- chopped 2 cups sliced mushrooms 2 small zucchini -- sliced 4 cloves garlic -- minced 2 28 oz cans diced tomatoes 1 6 oz can tomato paste 1/4 teaspoon garlic salt 1 tablespoon sugar 1 tablespoon lemon juice 1/4 cup fresh basil or 2 tbsp dried basil -- chopped 2 tablespoons fresh oregano or 2 tsp dried oregano 1 teaspoon Italian seasoning freshly ground pepper to taste Parmesan cheese (optional) Cook pasta per package directions. Drain and pour into a wide serving bowl. In a nonstick skillet over medium-high heat, heat olive oil, add red peppers, onion, and mushrooms, and cook until tender, about 5 minutes. Add zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste, garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper. Stir until tomato mixture comes to a boil, about 5 minutes, and then cover and simmer for 10-15 minutes.. Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan cheese if desired. - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 253mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Basil Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : " Post " Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 2 cloves garlic -- minced 1 teaspoon olive oil 3 pounds zucchini -- cut into chunks 2 14.5 oz cans vegetable broth 1/3 cup fresh basil leaves -- thinly sliced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: thinly sliced fresh basil leaves Saute onion and garlic in hot oil in a large saucepan until tender. Add zucchini and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes. Cool slightly. Stir in 1/3 cup basil, salt, and pepper. Process zucchini mixture in batches in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill at least 3 hours. Garnish if desired. - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 5g Total Fat; (19% calories from fat); 9g Protein; 34g Carbohydrate; 2mg Cholesterol; 1636mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Pickles Recipe By :Elizabeth Powell Serving Size : 64 Preparation Time :5:00 Categories : Canning, Preserves, Etc. Pickles & Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds zucchini -- sliced 1/8 " thick 2 medium onions -- sliced thin 1/4 cup salt 2 cups white vinegar 2 cups sugar 2 teaspoons yellow mustard seed 1 teaspoon celery seed 1 teaspoon turmeric 1/4 teaspoon mustard powder Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly. Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings. - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 400mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini and Jicama Salad w/Chipotle-Lime Dressing Recipe By :The Global Vegetarian, Jay Solomon Serving Size : 4 Preparation Time :0:00 Categories : The Global Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium zucchini -- diced 1 medium yellow summer squash -- diced 2 medium carrots -- peeled & diced 1 cup peeled & diced jicama (about 1/2 lb) 1 cup corn kernels juice of 1 lime 2 tablespoons canola oil 1 canned chipotle pepper -- seeded & minced 1/4 cup watercress leaves ---OR 2 tbsp chopped cilantro 1/4 teaspoon ground cumin salt to taste 6 large pieces leaf lettuce (to 8 pcs) -- optional In a mixing bowl, combine all of the ingredients (except lettuce). Chill for about 30 minutes before serving. Place over a bed of leaf lettuce. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 7g Total Fat; (51% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini-Spinach Soup Recipe By :Cole Publishing Group Recipe Collection Serving Size : 6 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 zucchini cut into 1/4' thick circles 1 bunch spinach -- * see note 1 tablespoon oil 2 onions -- diced 3 potatoes -- cubed 6 cups vegetable broth 1 tablespoon kosher salt 1/4 teaspoon pepper Heat oil in a 3-quart saucepan. Add onions and cook for 6 to 8 minutes. Add zucchini, potatoes, and vegetable broth, bring to a boil, reduce heat, and simmer for 35 minutes. Add spinach, salt, and pepper, and cook 5 minutes more. Place half of the soup in blender or food processor and puree. Repeat with the other half. Reheat if needed and serve. - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 6g Total Fat; (21% calories from fat); 9g Protein; 44g Carbohydrate; 2mg Cholesterol; 2578mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Thoroughly wash spinach, place in salad spinner and spin dry or on towels and pat dry. Yield: 6 servings and 7 cups. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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