Guest guest Posted October 16, 1999 Report Share Posted October 16, 1999 Thanks to those who told me that just part of this post went through. Apparently there was some hidden code in a recipe that meant that nothing went through afterwards. I did some retyping so this should work. Sorry to be such a pest today. Brown Rice And SautéedVegetables Garden Potatoes And Root Vegetables With Greens Macaroni-And-Cheese Pasta With Asparagus And Mushrooms Sauteed Carrots with Seaweed, Ginger, and Tofu Spicy Carrot Salad Wheat Berry Soup With White Beans And Rosemary * Exported from MasterCook * Brown Rice And Sautéed Vegetables Recipe By : Cooking Light Magazine, October 1999, page 182 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Rice Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 cups chopped onion 1 1/2 teaspoons dried basil 1 cup diced red bell pepper 1 cup thinly sliced carrot 4 cups torn spinach 1 cup chopped mushrooms 1/4 teaspoon salt 3 garlic cloves -- minced 2 tablespoons low-sodium soy sauce 1/4 teaspoon black pepper 3 cups hot cooked long-grain brown rice This is a dish designed for leftovers and improvisation based on the odds and ends in your refrigerator. You can substitute other crunchy vegetables such as parsnips and fennel for the carrot and bell pepper. 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and basil; sauté two minutes. Add bell pepper and carrot; saute 4 minutes. Add spinach, mushrooms, salt, and garlic; saute 3 minutes or until spinach is wilted. Stir in soy sauce and black pepper. Remove from heat; serve over rice. Yield: 4 servings (serving size: 3/4 cup vegetables and 3/4 cup rice.) CALORIES 271 (18% from fat); FAT 5.4g; PROTEIN 7.9g; CARB 50.2g; FIBER 8.1g. CHOL 0mg; IRON 3.5mg; SODIUM 454mg; CALC 112mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Potatoes And Root Vegetables With Greens Recipe By : Cooking Light Magazine, October 1999, page 182 Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cubed peeled Yukon gold OR red potato -- (about 1 1/2 pounds) 1 1/2 cups diced peeled celeriac -- (celery root) 1/2 teaspoon salt -- divided 4 cups coarsely chopped Swiss chard -- (about 1lb.) 1/2 cup chopped green onions 2 tablespoons butter or stick margarine 1/4 teaspoon freshly ground black pepper This is one of the easiest side dishes to make-and to vary. You can substitute turnips, rutabaga, parsley root, or any other root vegetable for the celeriac. 1. Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until render. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper. Yield: 8 servings (serving size: 1/2 cup). CALORIES 98 (28% from fat); FAT 3.lg; PROTEIN 2.3g; CARB l6.6g; FIBER l.8g; CHOL 8mg; IRON 1.2mg; SODIUM 249mg, CALC 32mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni-And-Cheese Recipe By : Cooking Light Magazine, October 1999, page 180 Serving Size : 5 Preparation Time :0:00 Categories : Cheese Inspired Vegetarian--Madison Main Dishes, Vegetarian Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices white bread -- (1 ounce slices) 2 cups 2% reduced-fat milk -- divided 1/2 cup thinly sliced onion 1 teaspoon black peppercorns 4 parsley sprigs 2 thyme sprigs 1 bay leaf 1 garlic clove -- minced 4 teaspoons all-purpose flour 1/2 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon ground red pepper 4 cups hot cooked elbow macaroni -- (about 8 ounces 1 1/2 cups shredded reduced-fat sharp cheddar -- (6 ounces) 1/3 cup shredded smoked Gouda or Gouda cheese -- (1 1/2 ounces) Cooking spray To gain an extra measure of flavor, I like to steep the milk with onion and herbs before making the sauce. Smoked Gouda works great for the second cheese. 1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 2/3 cup. Set aside. 2. Combine 1 1/2 cups milk and next 6 ingredients (1 1/2 cups milk through garlic) in a saucepan, and bring to a boil over medium heat. Remove from heat; cover and let stand 30 minutes. Strain milk mixture through a sieve into a large bowl; discard solids. 3. Preheat oven to 350F. 4. Place flour in a small bowl; gradually add 1/2 cup milk, stirring with a whisk until blended. Add flour mixture, mustard, salt, and red pepper to milk mixture, stirring well with a whisk. Stir in macaroni and cheeses; spoon into an 8-inch square baking dish coated with cooking spray. Top with breadcrumbs. Bake at 350F for 25 minutes or until lightly browned. Yield: 5 servings (serving size: 1 1/2 cups). CALORIES 360 (30% from fan); FAT 11.8g; PROTEIN 21.2g; CARB 43.3g; FIBER 1.9g; CHOL 40mg; IRON 2mg; SODIUM 522mg; CALC 496mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Asparagus And Mushrooms Recipe By : Cooking Light Magazine, October 1999, page 180 Serving Size : 4 Preparation Time :0:00 Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped fresh parsley 2 teaspoons chopped fresh basil 2 garlic cloves -- minced 4 teaspoons butter or stick margarine 1/3 cup diced shallots 6 cups sliced cremini mushrooms 1/2 teaspoon salt 1/2 cup dry white wine 8 ounces uncooked pappardelle -- (wide ribbon pasta) or fettuccine 2 cups sliced asparagus -- (about 1 pound) (2-inch) 1/2 cup grated fresh Parmesan cheese -- divided (2 ounces) 1/4 teaspoon freshly ground black pepper Commercial asparagus fields thrived in Bayville in its early days, bound for the markets of the East Coast. So I thought it would be nice to have a delicious homage to this vegetable. For a tasty touch, drizzle a few drops of truffle oil over the dish. 1. Combine the first 3 ingredients, and set aside. 2. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; saute‚ 1 minute. Add mushrooms and salt; saute‚ 5 minutes. Stir in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley mixture; saute‚ 2 minutes. Keep warm. 3. Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2 minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine reserved cooking liquid, pasta mixture, mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on each of 4 plates. Sprinkle evenly with remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper. Yield: 4 servings. CALORIES 357 (23% from fat); FAT 9g; PROTEIN 16.7g; CARB 54.2g; FIBER 4.4g; CHOL 20mg; IRON 4.8mg; SODIUM 575mg; CALC 215mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sauteed Carrots with Seaweed, Ginger, and Tofu Recipe By : Cooking Light Magazine, October 1999, page 182 Serving Size : 4 Preparation Time :0:00 Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried arame or other shredded seaweed -- (about 1 ounce) 1 pound firm or extra-firm tofu -- drained and cut into 1/2-inch slices 1 tablespoon dark sesame oil -- divided 1 1/2 cups julienne-cut carrot -- (about 1 pound) 1/3 cup thinly sliced green onions 1 tablespoon minced peeled fresh ginger 1/4 teaspoon salt 2 tablespoons low-sodium soy sauce 4 cups hot cooked long-grain brown rice 1 tablespoon sesame seeds -- toasted I first made this dish in 1970 and still cook it with pleasure today. The deep-black color and unique flavor of arame seaweed makes it an attractive accent for carrots and spicy fresh ginger. Adding the tofu and serving it with brown rice makes a complete meal. You can substitute other varieties of shredded seaweed for the arame; each will have its own distinct taste. 1. Cover arame with water; let stand 15 minutes. Drain. 2. Brush tofu slices with 1 teaspoon oil. Heat a large nonstick skillet over medium-high heat. Add tofu, and cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan. Cool and cut into 1/4-inch pieces, and set aside. 3. Heat 2 teaspoons oil in pan over medium-high heat. Add carrot, onions, and ginger; cook 4 minutes or until carrot is golden brown, stirring frequently. Stir in arame and salt; cook 3 minutes or until arame is tender. Stir in tofu and soy sauce. Cook for 5 minutes or until thoroughly heated. Serve with rice. Sprinkle with sesame seeds. Yield: 4 servings (serving size: 1 cup tofu mixture and 1 cup rice). Note: Seaweed is sold at health-food stores and Asian supermarkets. CALORIES 393(27% from fat); FAT 11.8g; PROTEIN 17.3g; CARB 53g; FIBER 8.9g; CHOL 0mg; IRON 8.7mg; SODIUM 877mg; CALC 232mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Carrot Salad Recipe By : Cooking Light Magazine, October 1999, page 183 Serving Size : 4 Preparation Time :0:00 Categories : Inspired Vegetarian--Madison Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced carrot -- (1/2-inch thick) 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon paprika 1 teaspoon extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1 large garlic clove -- minced 1/4 cup crumbled feta cheese -- (1 ounce) 2 tablespoons chopped pitted kalamata olives -- (about 6) 2 tablespoons coarsely chopped fresh flat-leaf parsley 4 cups torn spinach Grated carrot salads have been around a long time, but this one is made with cooked sliced carrots, warm spices, and accents of feta cheese and olives. It makes a wonderful change of pace. 1. Cook carrot in boiling water 4 minutes or until crisp-tender; drain and rinse with cold water. 2. Combine rind and next 8 ingredients (rind through garlic) in a large bowl. Add carrot, feta, olives and parsley; stir well to coat. Place spinach on each of 4 plates; top with carrot salad. Yield: 4 servings (serving size: 1 cup carrot salad and 1 cup spinach). CALORIES 98(33% from fat); FAT 3.6g; PROTEIN 4g; CARE 149g; FIBER 6.2g; CHOL 6mg; IRON 2.7mg; SODIUM 341mg; CALC 132mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Berry Soup With White Beans And Rosemary Recipe By : Cooking Light Magazine, October 1999, page 178 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Grains And Cereals Inspired Vegetarian--Madison Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried navy beans -- (about 3/4 pound) 1 1/4 cups uncooked wheat berries 1 teaspoon salt -- divided 1 tablespoon olive oil 2 cups diced onion 1 cup diced celery 1/2 cup diced carrot 1 tablespoon chopped fresh OR 1 teaspoon dried rosemary 3 garlic cloves -- crushed 8 cups water 4 parsley sprigs 2 thyme sprigs 1 bay leaf 1/4 teaspoon black pepper 14 1/2 ounces canned diced tomatoes -- undrained ***GARNISH*** 1/2 cup chopped fresh parsley 1/3 cup grated fresh Parmesan cheese -- (1 1/2 ounces) 1 tablespoon chopped fresh OR 1 teaspoon dried rosemary 1/4 teaspoon black pepper 1 garlic clove -- chopped This sounds like the ultimate health-food dish from the 70s, but today this hearty main-dish soup graces the tables of fine Italian restaurants. Start this soup early in the day, or the night before, as the beans and wheat berries (unprocessed kernels of wheat) require long soaking and cooking times. 1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain. 2. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours or overnight. Drain. Place wheat berries in a large saucepan. Cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and simmer 25 minutes. Stir in 1/2 teaspoon salt; cook 20 minutes or until tender. Drain. 3. While wheat berries are cooking, heat oil in a Dutch oven over medium heat. Add the onion, celery, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water, parsley sprigs, thyme sprigs, and bay leaf. Partially cover, and cook 1 1/2 hours or until beans are tender. Discard bay leaf parsley, and thyme. Stir in wheat berries, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes or until thoroughly heated. 4. To prepare garnish, combine chopped parsley, cheese, 1 tablespoon fresh rosemary, 1/4 teaspoon pepper, and chopped garlic. Ladle soup into bowls; sprinkle each serving with about 2 tablespoons garnish. Yield: 6 servings (serving size: 1 1/2 cups). Additional Note: Wheat berries can be found in most health-food stores and many larger supermarkets. CALORIES 399 (13% from fat); FAT 5.7g; PROTEIN 22.9g; CARB 69.9g; FIBER 9.4g; CHOL 5mg; IRON 5.9mg; SODIUM 649mg; CALC 222mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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