Lighter dishes from the Food Network

November 3, 1999

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA

</Nam>

<Nam>

ICE BOX FRIED RICE

</Nam>

<Nam>

PINZIMONIO WITH OLIO NUOVO

</Nam>

<Nam>

SAUTED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

</Nam>

<Nam>

SOUPE AU PISTOU

</Nam>

<Nam>

SOYBEAN SALAD WITH VINAIGRETTE

</Nam></Summ>

<RcpE name= " BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA " author= " Recipe

Courtesy of Curtis Aikens " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA

Recipe By :Recipe Courtesy of Curtis Aikens

Serving Size : 6 Preparation Time :0:00

Categories : Rice To Send

Amount Measure Ingredient -- Preparation Method

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

2 cups basmati rice

2 tablespoons vegetable oil

1 onion -- chopped

2 cloves garlic -- minced

8 green cardamom pods

1 teaspoon crushed coriander seeds

1 cinnamon stick

8 cloves

1/2 teaspoon powdered ginger

4 cups water

1 bay leaf

Salt to taste

2 cups fresh green peas

Ground pepper

RAITA:

2 cups yogurt

1 cucumber -- peeled, seeded and

minced

3 tablespoons chopped mint -- or to taste

3/4 teaspoon ground roasted cumin

1/4 teaspoon chili powder

Salt and pepper to taste

Wash rice by rinsing in cold water. Then soak in cold water for about 30

minutes. Drain.

In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion

and cook, stirring, until onion is tender. Add garlic, and saute for about a

minute. Add cardamom, coriander, cinnamon and ginger. Saute for another minute

and add the rice. Saute until rice is translucent and begins to brown. Add

water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly

covered, for about 10 minutes. Most of the water will evaporate and steam holes

will show through rice.

Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn

off the heat and let sit for 5 to 10 minutes, covered.

Prepare the raita:

In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and

salt and pepper.

Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and

cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita

over rice. Pass remaining raita.

Yield: 6 to 8 servings

Cuisine:

" Indian "

Source:

" PICK OF THE DAY SHOW #PD1C40 INDIAN GARDEN "

Copyright:

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

Per serving: 385 Calories (kcal); 11g Total Fat; (24% calories from fat); 12g

Protein; 64g Carbohydrate; 10mg Cholesterol; 110mg Sodium

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

]]>

</RTxt>

<CatS>

<CatT>

Rice

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

peeled, seeded and

</IPrp>

</IngR>

<IPrp>

or to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Wash rice by rinsing in cold water. Then soak in cold water for about 30

minutes. Drain.

In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion

and cook, stirring, until onion is tender. Add garlic, and saute for about a

minute. Add cardamom, coriander, cinnamon and ginger. Saute for another minute

and add the rice. Saute until rice is translucent and begins to brown. Add

water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly

covered, for about 10 minutes. Most of the water will evaporate and steam holes

will show through rice.

Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn

off the heat and let sit for 5 to 10 minutes, covered.

Prepare the raita:

In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and

salt and pepper.

Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and

cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita

over rice. Pass remaining raita.

Yield: 6 to 8 servings

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

PICK OF THE DAY SHOW #PD1C40 INDIAN GARDEN

</Srce>

<CpyR>

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

ICE BOX FRIED RICE

Recipe By :Recipe Courtesy of Emeril Lagasse

Serving Size : 3 Preparation Time :0:00

Categories : Rice To Send

Vegetables

Amount Measure Ingredient -- Preparation Method

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

Oil

About 2 cups chopped vegetables and nuts

2 cups leftover rice

3 eggs -- beaten

3 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons chopped green onions

Salt and pepper

Heat wok over high heat and film bottom with oil. Add your leftovers and briefly

stir-fry. Add rice and stir-fry to reheat, 5 minutes. Push rice up sides of wok

and add eggs to center. Quickly stir to cook them, then incorporate into rice.

Add soy sauce, sesame oil and green onions. Taste and adjust seasonings if

needed.

Yield: 3 to 4 servings

Cuisine:

" Asian "

Source:

" ESSENCE OF EMERIL SHOW #EE0122 "

Copyright:

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

Per serving: 157 Calories (kcal); 14g Total Fat; (77% calories from fat); 6g

Protein; 2g Carbohydrate; 187mg Cholesterol; 1085mg Sodium

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

0 Other Carbohydrates

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

]]>

</RTxt>

<CatS>

<CatT>

Rice

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

beaten

</IPrp>

</IngR>

<DirS>

<DirT>

Heat wok over high heat and film bottom with oil. Add your leftovers and briefly

stir-fry. Add rice and stir-fry to reheat, 5 minutes. Push rice up sides of wok

and add eggs to center. Quickly stir to cook them, then incorporate into rice.

Add soy sauce, sesame oil and green onions. Taste and adjust seasonings if

needed.

Yield: 3 to 4 servings

</DirT>

</DirS>

<Natn>

Asian

</Natn>

<Srce>

ESSENCE OF EMERIL SHOW #EE0122

</Srce>

<CpyR>

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

PINZIMONIO WITH OLIO NUOVO

Recipe By :MOLTO MARIO

Serving Size : 4 Preparation Time :0:00

Categories : Sides and Appetizers To Send

Vegetables

Amount Measure Ingredient -- Preparation Method

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

Vegetables

1 large red bell pepper

4 large scallions

1 large yellow bell pepper

1 large fennel

4 celery stalks

1 large carrot

8 large radishes

1/4 pound tiny French beans

Condiments

1 cup olio nuovo -- youngest, finest extra virgin oil

Sea salt

1/4 cup red wine vinegar

1/4 cup freshly grated Parmigiano-Reggiano

Cut all vegetables into fancy shapes. Blanch and refresh the green beans. Serve

displayed in a basket with the condiments placed into smaller plates or bowls

separately.

Description:

" This is basically very elegant finger food, crudites. The only time

is in the chopping of the vegetables "

Cuisine:

" Italian "

Source:

" Recipe Courtesy of Mario Batali SHOW #MB5731 "

Copyright:

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

Per serving: 46 Calories (kcal); trace Total Fat; (5% calories from fat); 2g

Protein; 11g Carbohydrate; 0mg Cholesterol; 58mg Sodium

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

Other Carbohydrates

NOTES : This is basically very elegant finger food, crudites. The only time is

in the chopping of the vegetables

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

]]>

</RTxt>

<CatS>

<CatT>

Sides and Appetizers

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

youngest, finest extra virgin oil

</IPrp>

</IngR>

<DirS>

<DirT>

Cut all vegetables into fancy shapes. Blanch and refresh the green beans. Serve

displayed in a basket with the condiments placed into smaller plates or bowls

separately.

</DirT>

</DirS>

<Desc>

This is basically very elegant finger food, crudites. The only time is in the

chopping of the vegetables

</Desc>

<Natn>

Italian

</Natn>

<Srce>

Recipe Courtesy of Mario Batali SHOW #MB5731

</Srce>

<CpyR>

</CpyR>

<Note>

This is basically very elegant finger food, crudites. The only time is in the

chopping of the vegetables

</Note>

</RcpE>

<RcpE name= " SAUTED ESCAROLE WITH GARLIC AND CANNELLINI BEANS " author= " Recipe

Courtesy Marisa Palmisano " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

SAUTED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Recipe By :Recipe Courtesy Marisa Palmisano

Serving Size : 4 Preparation Time :0:00

Categories : Beans and Legumes Greens

Quick To Send

Amount Measure Ingredient -- Preparation Method

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

2 garlic cloves -- sliced

4 tablespoons olive oil

2 pounds escarole -- trimmed, cut into bite-size pieces, rinsed

well, and spun dry

1 can Cannellili beans -- rinsed and drained

In a large skillet start the garlic in cold oil over moderately high heat,

stirring, until it is golden. To the skillet add the escarole, salt and pepper

to taste. Sauté the mixture, stirring, for 1 minute. Cook the mixture, covered,

over moderately low heat for 4 minutes, or until the escarole is tender, stir in

the cannellini beans. Heat through.

Source:

" COOKING LIVE SHOW #CL9401 COOK ALONG "

Copyright:

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

Per serving: 167 Calories (kcal); 14g Total Fat; (68% calories from fat); 5g

Protein; 10g Carbohydrate; 0mg Cholesterol; 50mg Sodium

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

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Beans and Legumes

</CatT>

<CatT>

Greens

</CatT>

<CatT>

Quick

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

sliced

</IPrp>

</IngR>

<IPrp>

trimmed, cut into bite-size pieces, rinsed well, and spun dry

</IPrp>

</IngR>

<IPrp>

rinsed and drained

</IPrp>

</IngR>

<DirS>

<DirT>

In a large skillet start the garlic in cold oil over moderately high heat,

stirring, until it is golden. To the skillet add the escarole, salt and pepper

to taste. Sauté the mixture, stirring, for 1 minute. Cook the mixture, covered,

over moderately low heat for 4 minutes, or until the escarole is tender, stir in

the cannellini beans. Heat through.

</DirT>

</DirS>

<Srce>

COOKING LIVE SHOW #CL9401 COOK ALONG

</Srce>

<CpyR>

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

SOUPE AU PISTOU

Recipe By :Recipe Courtesy of Curtis Aikens

Serving Size : 4 Preparation Time :0:00

Categories : Soup, Chili, Stew To Send

Vegetables Zucchini

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons butter

1 cup zucchini -- julienned

2 carrots -- julienned

2 onions -- very thinly sliced

3 stalks celery -- julienned

1 tomato -- peeled, seeded and finely chopped

1 quart water

Salt and pepper

PISTOU:

3 garlic cloves

1 cup basil leaves -- packed

1/4 cup Parmesan cheese -- grated

5 tablespoons olive oil

In a large pan, melt the butter. Add the vegetables, and season them well with

salt and pepper. Place a round of buttered parchment over the vegetables, cover

pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water,

bring to a boil and simmer for about 7 minutes. Season with salt and pepper.

To make pistou:

In a food processor, blend the garlic, basil and cheese. Drizzle in the olive

oil while machine is still running. Serve the soup with a dollop of pistou.

Source:

" PICK OF THE DAY SHOW #PD1C13 FRENCH GARDEN "

Copyright:

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

Per serving: 279 Calories (kcal); 24g Total Fat; (76% calories from fat); 4g

Protein; 13g Carbohydrate; 19mg Cholesterol; 203mg Sodium

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

Fat; 0 Other Carbohydrates

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

]]>

</RTxt>

<CatS>

<CatT>

Soup, Chili, Stew

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Zucchini

</CatT>

</CatS>

<IPrp>

julienned

</IPrp>

</IngR>

<IPrp>

julienned

</IPrp>

</IngR>

<IPrp>

very thinly sliced

</IPrp>

</IngR>

<IPrp>

julienned

</IPrp>

</IngR>

<IPrp>

peeled, seeded and finely chopped

</IPrp>

</IngR>

<IPrp>

packed

</IPrp>

</IngR>

<IPrp>

grated

</IPrp>

</IngR>

<DirS>

<DirT>

In a large pan, melt the butter. Add the vegetables, and season them well with

salt and pepper. Place a round of buttered parchment over the vegetables, cover

pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water,

bring to a boil and simmer for about 7 minutes. Season with salt and pepper.

To make pistou:

In a food processor, blend the garlic, basil and cheese. Drizzle in the olive

oil while machine is still running. Serve the soup with a dollop of pistou.

</DirT>

</DirS>

<Srce>

PICK OF THE DAY SHOW #PD1C13 FRENCH GARDEN

</Srce>

<CpyR>

</CpyR>

</RcpE>

<RcpE name= " SOYBEAN SALAD WITH VINAIGRETTE " author= " Recipe Courtesy of Curtis

Aikens " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

SOYBEAN SALAD WITH VINAIGRETTE

Recipe By :Recipe Courtesy of Curtis Aikens

Serving Size : 4 Preparation Time :0:00

Categories : Beans and Legumes Salads

To Send

Amount Measure Ingredient -- Preparation Method

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

DRESSING:

1 tablespoon soy sauce

2 tablespoons vinegar

2 teaspoons mirin

1/2 teaspoon grated ginger

1 scallion -- sliced thinly on bias

1/4 cup vegetable oil

Sesame oil for garnish

In a large pot of boiling salted water cook beans for about 5 minutes (or

according to package instructions). Refresh in cold water and pat dry. Transfer

to a serving bowl.

In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing

over soybeans and stir to coat. Drizzle with sesame oil and serve.

Yield: 4 to 6 servings

Source:

" PICK OF THE DAY SHOW #PD1C34 JAPANESE GARDEN "

Copyright:

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

Per serving: 125 Calories (kcal); 14g Total Fat; (95% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 258mg Sodium

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

Other Carbohydrates

NOTES : 1 pound frozen soybeans (or frozen lima beans or string beans), about 2

cups

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

]]>

</RTxt>

<CatS>

<CatT>

Beans and Legumes

</CatT>

<CatT>

Salads

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

sliced thinly on bias

</IPrp>

</IngR>

<DirS>

<DirT>

In a large pot of boiling salted water cook beans for about 5 minutes (or

according to package instructions). Refresh in cold water and pat dry. Transfer

to a serving bowl.

In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing

over soybeans and stir to coat. Drizzle with sesame oil and serve.

Yield: 4 to 6 servings

</DirT>

</DirS>

<Srce>

PICK OF THE DAY SHOW #PD1C34 JAPANESE GARDEN

</Srce>

<CpyR>

</CpyR>

<Note>

1 pound frozen soybeans (or frozen lima beans or string beans), about 2 cups

</Note>

</RcpE></mx2>

Sign In

Lighter dishes from the Food Network

Recommended Posts

Guest guest

Link to comment

Share on other sites

Join the conversation

Support the Ashram

Join Groups

Top Downloads