Vegetarian Dinner in Minutes

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Here's the first two from this cookbook I'll be posting recipes from this week:

 

Stanley's Casserole Soup

Caramelized Shallot and Garlic Toast

 

 

* Exported from MasterCook *

 

Stanley's Casserole Soup

 

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 cups vegetable broth

4 1/2 cups canned whole tomatoes with liquid

1 pound red potatoes -- washed & sliced

1 medium red onion -- sliced

2 medium carrots -- sliced

4 medium celery stalks -- sliced

2 cups sliced white cabbage

4 ounces uncooked fusilli

2 tablespoons horseradish

2 tablespoons balsamic vinegar

5 ounces prewashed spinach -- (4 cups)

4 ounces shredded Swiss cheese

salt & freshly ground pepper to taste

 

Bring vegetable broth, tomatoes, and potatoes to a boil in a large pot on

medium-high heat. Add onion, carrots, and celery. Cover, lower heat, and cook

on a slow boil for 15 minutes. Add cabbage and fusilli. Boil, uncovered, 10

minutes. In a small bowl, mix horseradish and vinegar together. Add to soup

along with spinach. Boil 2 minutes. The potatoes and pasta will be cooked and

the spinach will be just wilted. Add cheese and salt & pepper to taste. Serve

in large soup bowls.

 

 

 

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Per serving: 400 Calories (kcal); 12g Total Fat; (26% calories from fat); 18g

Protein; 58g Carbohydrate; 28mg Cholesterol; 1764mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

Serving Ideas : Caramelized Shallot and Garlic Toast

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Caramelized Shallot and Garlic Toast

 

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

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

2 teaspoons olive oil

1/2 pound shallots -- thinly sliced (2 cups)

8 cloves garlic -- crushed

1 cup water

2 teaspoons sugar

4 thick slices country-style bread

 

Heat oil in a medium-sized nonstick frying pan over medium heat. Add shallots

and garlic and saute 1 minute. Add water, cover, and saute 15 minutes, until

water is evaporated. Add sugar and saute 5 minutes more. The shallots will

cook to a spreadable consistency. Spread on bread and toast under broiler for 1

to 2 minutes.

 

 

 

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

 

Per serving: 78 Calories (kcal); 2g Total Fat; (25% calories from fat); 2g

Protein; 14g Carbohydrate; 0mg Cholesterol; 10mg Sodium

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

0 Other Carbohydrates

 

Serving Ideas : Stanley's Casserole Soup

 

 

Nutr. Assoc. : 0 0 0 0 0 0