Guest guest Posted October 12, 1999 Report Share Posted October 12, 1999 Rudy has had trouble posting for some unknown reason and asked me to forward these to the list: I sent a large number of recipes yesterday, to make up for my not having any of the cookbooks for the last two months, and ONElist appears to have eaten them. So, here are some recipes I pulled off the web yesterday morning, enjoy. Since I sorted everything around after sending to the list, I'm not sure I'll find all the recipes I wanted to send. Is there a place where MC5 stores sent mail? Rudy * Exported from MasterCook * BAKED SQUASH WITH ORANGE, GARLIC AND PARSLEY Recipe By :Bon Appétit November 1995 Serving Size : 4 Preparation Time :0:00 Categories : Fruit Squash To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh Italian parsley 2 strips orange peel (orange part only) -- 2 x 1/2 inch 2 garlic cloves 2 small acorn or butternut squash -- seeded, cut into 1-inch-wide slices 2 teaspoons olive oil Preheat oven to 400°F. Finely chop parsley, orange peel and garlic together. Arrange squash in 13 x 9 x 2-inch glass baking dish. Drizzle oil over squash. Sprinkle with parsley mixture, salt and pepper. Cover with foil. Bake squash until tender, about 45 minutes. Cuisine: " Americana " Source: " Epicurious web site at http://food.epicurious.com/run/recipe/view?id=879 " - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 2g Total Fat; (80% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with millet, couscous, or quinoa Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * BULGUR WITH LEEKS, CRANBERRIES AND ALMONDS Recipe By : Bon Appétit December 1995 Serving Size : 6 Preparation Time :0:00 Categories : Fruit grains Nuts Side dishes To Send Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter -- (3/4 stick) 3 cups chopped leeks (white and pale green parts only) 5 cups canned low-salt broth 3 cups bulgur 2/3 cup dried cranberries 2/3 cup sliced almonds -- toasted Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper. Cuisine: " Americana " Source: " Epicurious web site at http://food.epicurious.com/ " - - - - - - - - - - - - - - - - - - - Per serving: 436 Calories (kcal); 21g Total Fat; (40% calories from fat); 12g Protein; 56g Carbohydrate; 31mg Cholesterol; 131mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * FARFALLE WITH SPINACH AND GARBANZO BEANS Recipe By :Bon Appétit Light And Easy Serving Size : 4 Preparation Time :0:00 Categories : Beans and Legumes Pasta dishes To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons olive oil 1 large onion -- chopped 4 large garlic cloves -- minced 2 cups canned unsalted broth 1 can low-sodium garbanzo beans (chick peas) -- (15 1/2 ounce) rinsed, drained 1 package frozen leaf spinach -- (10 ounce) thawed, squeezed dry 12 ounces farfalle (bow tie) pasta -- freshly cooked 2 ounces grated Parmesan cheese Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve. Cuisine: " Italian " Source: " www.epicurious.com " - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 8g Total Fat; (62% calories from fat); 6g Protein; 4g Carbohydrate; 11mg Cholesterol; 265mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serving suggestions from readers: double the spinach and use locatelli cheese instead of parmagiana, shake of red pepper flakes, use a combination of shells, mosticelli, and rotini, which the sauce could stick to more easily. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Tofu with Basil and Red Onion Glaze Recipe By :The Golden Door Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Soyfoods To Send Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOFU 14 ounces firm tofu -- pressed and cut crosswise into 8 slices 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 1 tablespoon fresh lime juice 1 teaspoon light brown sugar 1/2 teaspoon Thai or Vietnamese chili paste 1/4 teaspoon toasted sesame oil GLAZE 1 teaspoon canola oil 1 large red onion -- halved lengthwise and thinly sliced (8 ounces) 1 whole star anise or 1/2 teaspoon anise seeds 2 tablespoons light brown sugar 2 teaspoons arrowroot or cornstarch 1 tablespoon low-sodium tamari or soy sauce 1 tablespoon balsamic vinegar 3/4 cup vegetable broth or water -- plus more if necessary 1/4 cup fresh basil leaves To prepare the tofu, lay the slices in a single layer in a shallow dish. In a small bowl, combine the ginger, garlic, tamari, lime juice, brown sugar, chili paste, and oil. Mix well and pour over the tofu. Cover and refrigerate. Preheat oven to 300 degrees. To prepare the glaze, in a nonstick sauté pan, heat the oil over medium heat and sauté the onions for 5 to 6 minutes, until they soften and begin to brown. Add the anise and brown sugar and cook for 2 to 3 minutes longer, until the onions brown and caramelize. Mix the arrowroot with the tamari and vinegar. Stir the arrowroot mixture and broth into the onions and cook until slightly thickened. Add the basil, stir gently, and remove from the heat. Spoon into an 8-by-8-inch baking pan and spread evenly over the bottom of the pan. In a nonstick sauté pan sprayed with vegetable oil spray, cook the marinated tofu over medium hear for 1 to 2 minutes on each side, until lightly browned. Arrange in a single layer over the onions. Bake, loosely covered with aluminum foil, for about 20 minutes. Serve with basmati rice. Cuisine: " Americana " Source: " Cravings, good reading about good eating at http://www.littleyellowhouse.com/ " - - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 6g Total Fat; (37% calories from fat); 9g Protein; 12g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * TRENETTE WITH PESTO, POTATOES AND GREEN BEANS Recipe By :Bon Appétit May 1995 Serving Size : 4 Preparation Time :0:00 Categories : Pasta dishes Potatoes To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed fresh basil leaves (about 2 bunches) 1/2 cup olive oil (preferably extra-virgin) 6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce) 6 tablespoons freshly grated Parmesan cheese (about 1 ounce) 1/4 cup pine nuts -- toasted 1 1/2 teaspoons minced garlic 2 medium russet potatoes (about 3/4 pound) -- peeled, cut into 1/2-inch cubes 6 ounces green beans -- trimmed, cut into 3-inch lengths 1 pound trenette pasta or linguine Garnish Additional freshly grated Pecorino Romano cheese Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans. Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately. Serves 4. Cuisine: " Italian " Source: " Source: www.epicurious.com " - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 4g Total Fat; (58% calories from fat); 3g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Rudy Leon PhD Student Department of Religion Syracuse University releon (315) 425-8171 fax: (707) 982-1780 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 1999 Report Share Posted October 12, 1999 hello. i've had variations of the following recipe with green onions, pine nuts and raisins. it is just as wonderful, i am sure. i'll have to try the leeks, cranberries and almonds. thanks. kat > > BULGUR WITH LEEKS, CRANBERRIES AND ALMONDS > >Recipe By : Bon Appétit December 1995 >Serving Size : 6 Preparation Time :0:00 >Categories : Fruit grains > Nuts Side dishes > To Send Vegan > > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 6 tablespoons butter -- (3/4 stick) > 3 cups chopped leeks (white and pale green parts > only) > 5 cups canned low-salt broth > 3 cups bulgur > 2/3 cup dried cranberries > 2/3 cup sliced almonds -- toasted > >Melt butter in heavy large saucepan over medium-high heat. Add chopped >leeks and sauté until very tender, about 12 minutes. Add broth and bring >to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove >from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced >almonds. Season to taste with salt and pepper. > > > >Cuisine: > " Americana " >Source: > " Epicurious web site at http://food.epicurious.com/ " > > - - - - - - - - - - - - - - - - - - - > >Per serving: 436 Calories (kcal); 21g Total Fat; (40% calories from fat); >12g Protein; 56g Carbohydrate; 31mg Cholesterol; 131mg Sodium Food >Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 >Fat; 0 Other Carbohydrates > > >Nutr. Assoc. : 0 0 0 0 0 0 > > >* Exported from MasterCook * > > FARFALLE WITH SPINACH AND GARBANZO BEANS > >Recipe By :Bon Appétit Light And Easy >Serving Size : 4 Preparation Time :0:00 >Categories : Beans and Legumes Pasta dishes > To Send > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 3 teaspoons olive oil > 1 large onion -- chopped > 4 large garlic cloves -- minced > 2 cups canned unsalted broth > 1 can low-sodium garbanzo beans (chick peas) -- (15 1/2 > ounce) rinsed, drained 1 package frozen leaf spinach -- (10 > ounce) thawed, squeezed dry 12 ounces farfalle (bow tie) > pasta -- freshly cooked 2 ounces grated Parmesan cheese > >Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add >onion and garlic and sauté until tender, about 10 minutes. Pour in broth >and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo >beans and spinach and boil 1 minute. Transfer spinach mixture to large >bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and >toss. Season pasta generously with pepper; sprinkle with grated Parmesan >and toss well. Serve. > > >Cuisine: > " Italian " >Source: > " www.epicurious.com " > > - - - - - - - - - - - - - - - - - - - > >Per serving: 109 Calories (kcal); 8g Total Fat; (62% calories from fat); >6g Protein; 4g Carbohydrate; 11mg Cholesterol; 265mg Sodium Food >Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 >Other Carbohydrates > >Serving Ideas : Serving suggestions from readers: double the spinach and >use locatelli cheese instead of parmagiana, shake of red pepper flakes, >use a combination of shells, mosticelli, and rotini, which the sauce >could stick to more easily. > > >Nutr. Assoc. : 0 0 0 0 0 0 0 0 > > >* Exported from MasterCook * > > Marinated Tofu with Basil and Red Onion Glaze > >Recipe By :The Golden Door Cookbook >Serving Size : 4 Preparation Time :0:00 >Categories : Soyfoods To Send > Vegan > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > TOFU > 14 ounces firm tofu -- pressed and cut crosswise into 8 > slices 1 teaspoon minced fresh ginger 1 teaspoon > minced garlic 1 tablespoon fresh lime juice 1 > teaspoon light brown sugar > 1/2 teaspoon Thai or Vietnamese chili paste > 1/4 teaspoon toasted sesame oil > GLAZE > 1 teaspoon canola oil > 1 large red onion -- halved lengthwise > and thinly sliced (8 ounces) > 1 whole star anise or 1/2 teaspoon anise seeds > 2 tablespoons light brown sugar > 2 teaspoons arrowroot or cornstarch > 1 tablespoon low-sodium tamari or soy sauce > 1 tablespoon balsamic vinegar > 3/4 cup vegetable broth or water -- plus more if > necessary > 1/4 cup fresh basil leaves > > >To prepare the tofu, lay the slices in a single layer in a shallow dish. >In a small bowl, combine the ginger, garlic, tamari, lime juice, brown >sugar, chili paste, and oil. Mix well and pour over the tofu. Cover and >refrigerate. > >Preheat oven to 300 degrees. To prepare the glaze, in a nonstick sauté >pan, heat the oil over medium heat and sauté the onions for 5 to 6 >minutes, until they soften and begin to brown. Add the anise and brown >sugar and cook for 2 to 3 minutes longer, until the onions brown and >caramelize. > > Mix the arrowroot with the tamari and vinegar. Stir the arrowroot > mixture and broth into the onions and cook until slightly thickened. Add > the basil, stir gently, and remove from the heat. Spoon into an > 8-by-8-inch baking pan and spread evenly over the bottom of the pan. > >In a nonstick sauté pan sprayed with vegetable oil spray, cook the >marinated tofu over medium hear for 1 to 2 minutes on each side, until >lightly browned. Arrange in a single layer over the onions. Bake, loosely >covered with aluminum foil, for about 20 minutes. Serve with basmati rice. > > >Cuisine: > " Americana " >Source: > " Cravings, good reading about good eating at > http://www.littleyellowhouse.com/ " > > - - - - - - - - - - - - - - - - - - - > >Per serving: 124 Calories (kcal); 6g Total Fat; (37% calories from fat); >9g Protein; 12g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: >0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other >Carbohydrates > > >Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 > > >* Exported from MasterCook * > > TRENETTE WITH PESTO, POTATOES AND GREEN BEANS > >Recipe By :Bon Appétit May 1995 >Serving Size : 4 Preparation Time :0:00 >Categories : Pasta dishes Potatoes > To Send > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 1 cup packed fresh basil leaves (about 2 > bunches) > 1/2 cup olive oil (preferably extra-virgin) > 6 tablespoons freshly grated Pecorino Romano cheese > (about 1 ounce) > 6 tablespoons freshly grated Parmesan cheese (about 1 > ounce) > 1/4 cup pine nuts -- toasted > 1 1/2 teaspoons minced garlic > 2 medium russet potatoes (about 3/4 pound) -- peeled, cut > into 1/2-inch cubes 6 ounces green beans -- trimmed, cut > into 3-inch lengths 1 pound trenette pasta or linguine > Garnish > Additional freshly grated Pecorino > Romano cheese > >Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, >toasted pine nuts and minced garlic in processor. Season pesto to taste >with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic >wrap onto surface of pesto and refrigerate.) > >Cook potatoes in large pot of boiling salted water until just tender, >about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add >green beans to same pot and cook until crisp-tender, about 3 minutes. >Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same >pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking >liquid. Transfer pasta to bowl with potatoes and green beans. > >Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta >mixture and toss thoroughly to coat. Transfer pasta to large platter. >Serve, passing additional Pecorino Romano separately. > >Serves 4. > > > > > > > >Cuisine: > " Italian " >Source: > " Source: www.epicurious.com " > > - - - - - - - - - - - - - - - - - - - > >Per serving: 62 Calories (kcal); 4g Total Fat; (58% calories from fat); 3g >Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 >Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other >Carbohydrates > >NOTES : Basil is one of the favorite ingredients of the Italian region of >Liguria, and there is no place in the world where it is more fragrant or >put to such delicious use. It's the basis of the classic Genoese sauce, >pesto, in which it is partnered with garlic, olive oil, pine nuts, and >Parmesan and Pecorino Romano cheeses. It shows up most typically floating >atop minestrone, drizzled over potato gnocchi, or - as here - tossed with >trenette (the local ribbon pasta), potatoes and green beans. Nutr. Assoc. >: 0 0 0 0 0 0 0 0 0 0 0 0 > > > >Rudy Leon >PhD Student >Department of Religion >Syracuse University > >releon >(315) 425-8171 >fax: (707) 982-1780 > >>To post to list: " Veg-Recipes " >To contact List Owner: " Veg-Recipes-owner " >Subscribe or Un through ONElist site: > > > Quote Link to comment Share on other sites More sharing options...
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