Vegetable ragout, with variations

November 3, 1999

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

BASIC VEGETABLE RAGOUT

</Nam>

<Nam>

Mexican-Style Ragout (var.)

</Nam>

<Nam>

Ragout Casserole

</Nam>

<Nam>

Tofu Ragout (var.)

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

BASIC VEGETABLE RAGOUT

Recipe By : Recipe Courtesy of Curtis Aikens

Serving Size : 4 Preparation Time :0:00

Categories : To Send Vegetables

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 medium onion -- chopped

4 cloves garlic -- minced

1/4 teaspoon red pepper flakes

1/4 teaspoon dried thyme leaves -- minced

OR

1 teaspoon fresh thyme

1 medium zucchini -- medium diced

1/4 teaspoon dried tarragon -- minced

OR

1 teaspoon fresh tarragon

1 can plum tomatoes -- (28 ounce) chopped, juice reserved

1/4 teaspoon dried basil or 1 teaspoon fresh basil -- minced

1 cup brown rice -- cooked in 3 cups

salted water

1/2 cup grated Parmesan cheese

In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes,

thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3

garlic and tarragon, partially cover pan and cook for approximately 3 minutes or

until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic

and basil, partially cover pan and cook for 7 minutes or until vegetables are

crisp tender. Serve over rice. Top with Parmesan.

Cuisine:

" Mexican "

Source:

" SHOW #PD1C25 MAKE AHEAD DISHES "

Copyright:

" PICK OF THE DAY "

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

Per serving: 303 Calories (kcal); 11g Total Fat; (33% calories from fat); 9g

Protein; 42g Carbohydrate; 8mg Cholesterol; 192mg Sodium

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

0 Other Carbohydrates

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

]]>

</RTxt>

<CatS>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

medium diced

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

(28 ounce) chopped, juice reserved

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

cooked in 3 cups

</IPrp>

</IngR>

<DirS>

<DirT>

In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes,

thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3

garlic and tarragon, partially cover pan and cook for approximately 3 minutes or

until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic

and basil, partially cover pan and cook for 7 minutes or until vegetables are

crisp tender. Serve over rice. Top with Parmesan.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

SHOW #PD1C25 MAKE AHEAD DISHES

</Srce>

<CpyR>

PICK OF THE DAY

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Mexican-Style Ragout (var.)

Recipe By :Curtis Aikens

Serving Size : 0 Preparation Time :0:00

Categories : Beans and Legumes To Send

Vegetables

Amount Measure Ingredient -- Preparation Method

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

BASIC VEGETABLE RAGOUT

1/2 teaspoon ground cumin

1 16 ounce can black beans -- rinsed and drained

hot pepper sauce -- to taste

Add cumin with hot pepper sauce and black beans at the end of cooking just to

heat through.

Cuisine:

" Mexican "

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

Per serving: 2761 Calories (kcal); 51g Total Fat; (16% calories from fat); 134g

Protein; 452g Carbohydrate; 31mg Cholesterol; 794mg Sodium

Food Exchanges: 28 Grain(Starch); 8 Lean Meat; 4 Vegetable; 0 Fruit; 7 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Beans and Legumes

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

rinsed and drained

</IPrp>

</IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Add cumin with hot pepper sauce and black beans at the end of cooking just to

heat through.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Ragout Casserole

Recipe By :Curtis Aikens

Serving Size : 0 Preparation Time :0:00

Categories : Cheese To Send

Vegetables

Amount Measure Ingredient -- Preparation Method

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

BASIC VEGETABLE RAGOUT

1 cup Ricotta cheese

1/4 cup parmesan cheese, plus -- grated

1/4 teaspoon freshly ground nutmeg

freshly ground black pepper, to taste

1 cup fontina cheese -- grated

Complete basic ragout recipe (omitting brown rice and Parmesan)

Preheat oven to 375 degrees F.

In a small bowl combine ricotta with 1/4 cup of Parmesan, nutmeg and pepper. Set

aside.

In an 8 by 8 by 3-inch baking pan layer 1/3 of ragout, dollop tablespoonfuls of

ricotta mixture, another 1/3 of ragout, grated fontina ending with the final 1/3

of ragout. Sprinkle 1/4 cup of Parmesan on top and bake covered with foil for 20

minutes. Then remove foil and bake another 10 minutes or until top is bubbling.

Remove from oven and let stand for 10 minutes before serving.

Cuisine:

" Mexican "

Source:

" TV Food Network "

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

Per serving: 1634 Calories (kcal); 79g Total Fat; (43% calories from fat); 63g

Protein; 170g Carbohydrate; 157mg Cholesterol; 1633mg Sodium

Food Exchanges: 9 1/2 Grain(Starch); 5 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 11

Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Cheese

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

grated

</IPrp>

</IngR>

<IPrp>

grated

</IPrp>

</IngR>

<DirS>

<DirT>

Complete basic ragout recipe (omitting brown rice and Parmesan)

Preheat oven to 375 degrees F.

In a small bowl combine ricotta with 1/4 cup of Parmesan, nutmeg and pepper. Set

aside.

In an 8 by 8 by 3-inch baking pan layer 1/3 of ragout, dollop tablespoonfuls of

ricotta mixture, another 1/3 of ragout, grated fontina ending with the final 1/3

of ragout. Sprinkle 1/4 cup of Parmesan on top and bake covered with foil for 20

minutes. Then remove foil and bake another 10 minutes or until top is bubbling.

Remove from oven and let stand for 10 minutes before serving.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

TV Food Network

</Srce>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Tofu Ragout (var.)

Recipe By :Curtis Aikens

Serving Size : 0 Preparation Time :0:00

Categories : Soyfoods To Send

Vegetables

Amount Measure Ingredient -- Preparation Method

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

BASIC VEGETABLE RAGOUT

3 tablespoons olive oil

1 pound firm tofu -- cut into 1 " cubes, and patted dry

2 cups frozen peas

Before making basic ragout heat oil until it ripples, add tofu and fry until

golden on all sides. Remove from oil to paper towels. Set aside.

Add tofu and peas after ragout has finished cooking and heat through, about 3

minutes. Serve as before.

Cuisine:

" Mexican "

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

Per serving: 2140 Calories (kcal); 107g Total Fat; (43% calories from fat); 87g

Protein; 221g Carbohydrate; 31mg Cholesterol; 1128mg Sodium

Food Exchanges: 13 Grain(Starch); 12 Lean Meat; 4 Vegetable; 0 Fruit; 17 1/2

Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Soyfoods

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

cut into 1 & quot; cubes, and patted dry

</IPrp>

</IngR>

<DirS>

<DirT>

Before making basic ragout heat oil until it ripples, add tofu and fry until

golden on all sides. Remove from oil to paper towels. Set aside.

Add tofu and peas after ragout has finished cooking and heat through, about 3

minutes. Serve as before.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

</RcpE></mx2>

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