Vegetarian Dinner in Minutes

[Guest guest]

Here are the first two recipes I have from our cookbook of the week, " Vegetarian

Dinner in Minutes " by Linda Gassenheimer. Linda is the author of the nationally

syndicated column, " Dinner in Minutes " and is a contributor to Food & Wine,

Cooking Light, Quick & Healthy, and Prevention. She has another cookbook,

" Dinner in Minutes " which was a James Beard Award winner.

 

I highly recommend this cookbook and think you all would enjoy it. The recipes

are divided into sections, " Mediterranean " , " American " , " Tex-Mex and

Southwestern " , " Far East " , and " Cajun & Caribbean " . The recipes are presented

as " menus " (the following two are one menu) with other serving suggestions are

given. The nutritional info is given for the entire menu. Each menu offers

shopping and pantry list (things to buy and things you probably already have).

There is a column to the side for " helpful hints " which may give ideas for

quicker preparation, substitutions that can be made, etc. Each menu gives you a

" countdown " too -- what to do in what order. One of the features that I

especially like are the beautiful color photographs of each dish. Everything

looks sooo yummy! The photograher is Jennifer Levy.

 

 

* Exported from MasterCook *

 

Vegetable Curry

 

Recipe By :Vegetarian Dinner in Minutes, Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Dinner in Minutes

 

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 *

 

Toasted Rice Pilaf

 

Recipe By :Vegetarian Dinner in Minutes, Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Dinner in Minutes

 

Amount Measure Ingredient -- Preparation Method

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

4 teaspoons butter or margarine

1 1/2 cups uncooked white basmati rice

4 cups apple juice

salt & freshly ground pepper to taste

 

Heat butter in a large nonstick frying pan. Add rice and saute 2 minutes, until

golden brown. Add apple juice, bring to a simmer, and cover. Simmer 15

minutes. All the liquid should be absorbed and rice will be cooked and crisp on

the outside. Add salt & pepper to taste.

 

 

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

 

Per serving: 150 Calories (kcal); 4g Total Fat; (24% calories from fat); trace

Protein; 29g Carbohydrate; 10mg Cholesterol; 46mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0