Guest guest Posted November 24, 1999 Report Share Posted November 24, 1999 These are the recipes from Deborah Madison's Inspired Vegetarian column in the November 1999 Cooking Light Magazine. Mashed-Potato Cakes With Onions And Kale Potato Frittata Potato-And-Celeriac Gratin Potato-Fennel Soup Roasted Potatoes, Parsnips, And Carrots W/Horseradish Sauce Saffron Potatoes With Almonds * Exported from MasterCook * Mashed-Potato Cakes With Onions And Kale Recipe By : Cooking Light Magazine, November 1999, page 150 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Inspired Vegetarian--Madison Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups water 1 bunch kale -- trimmed (about 4 ounces) 2 2/3 cups cubed Yukon gold -- (1-inch cubes) or red potato (about 1 pound) 3/4 teaspoon salt -- divided 1 tablespoon olive oil 1 tablespoon butter or stick margarine 3 cups diced onion 2 tablespoons chopped fresh sage 1/4 cup sliced green onions 1/4 teaspoon freshly ground black pepper Cooking spray Sage sprigs (optional) Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside. Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt. Preheat oven to 400F. Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400F for 20 minutes. Preheat broiler. Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired. Yield: 4 servings (serving size: 2 patties). CALORIES 246 (26% from fat); FAT 7g; PROTEIN 5.1g; CARD 43.2g; FIBER 5.1g; CHOL 8mg; IRON 2.6mg; SODIUM 495mg; CALC 87mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Frittata Recipe By : Cooking Light Magazine, November 1999, page 152 Serving Size : 4 Preparation Time :0:00 Categories : Inspired Vegetarian--Madison Potatoes Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound baking potatoes -- peeled halved lengthwise and thinly sliced Cooking spray 1 1/2 cups vertically sliced red onion 1/2 teaspoon salt -- divided 1/4 cup chopped fresh parsley 1/4 teaspoon paprika 1/8 teaspoon black pepper 4 large egg whites 3 large eggs 1 garlic clove -- minced 1/2 cup shredded reduced-fat cheddar cheese -- (2 ounces) Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain and set aside. Place a nonstick skillet coated with cooking spray over medium-high heat. Add the onion, and cook 20 minutes or until deep golden brown, stirring frequently. Remove onion from pan, and recoat pan with cooking spray. Return onion to pan; stir in potatoes and 1/4 teaspoon salt. Preheat broiler. Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (parsley through garlic) in a bowl, stirring well with a whisk. Pour over onion mixture; sprinkle with cheese. Cook over medium heat 2 minutes or until slightly set. Wrap handle of skillet with foil; broil 3 minutes or until eggs are set and cheese is melted. Gently slide frittata onto a platter, and cut into 8 wedges. Yield: 4 servings (serving size: 2 wedges). CALORIES213 (30% from fat);FAT 7.lg; PROTEIN 14.7g; CARB 22.2g; FIBER 2.2g; CHOL 175mg; IRON 1.3mg; SODIUM 507mg; CALC 153mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-And-Celeriac Gratin Recipe By : Cooking Light Magazine, November 1999, page 149 Serving Size : 7 Preparation Time :0:00 Categories : Side Dishes Inspired Vegetarian--Madison Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- halved 1 small celeriac -- (celery root) peeled (about 1 1/2 pounds) 2 pounds Yukon gold or red potatoes peeled and cut into 1/4-inch-thick slices 4 thyme sprigs -- divided 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups 1% low-fat milk 1 cup grated Gruyere cheese -- divided (4 ounces) Preheat oven to 350F. Rub the sides and the bottom of an 11 x 7-inch baking dish coated with cooking spray with garlic halves. Crush garlic halves; set aside. Cut celeriac into 1/4-inch-thick slices; cut slices into quarters to measure 2 cups, reserving remaining celeriac for another use. Place 2 cups celeriac, potatoes, and 3 thyme sprigs in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender; drain and discard thyme. While the potatoes are cooking, combine flour, salt, and pepper in a small saucepan; gradually add milk, stirring with a whisk. Stir in crushed garlic and 1 thyme sprig. Place the pan over medium heat, and cook until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; stir in 3/4 cup cheese. Arrange potatoes and celeriac in baking dish; pour sauce over vegetables. Sprinkle with 1/4 cup cheese. Bake at 350F for 30 minutes or until lightly browned. Discard thyme. Yield: 7 servings (serving size: 1 cup). CALORIES 240 (24% from fat); FAT 6.3g; PROTEIN 10.4g; CARB 35.4g; FIBER 2.4g; CHOL 21mg; IRON 0.9mg; SODIUM 295mg; CALC 272mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-Fennel Soup Recipe By : Cooking Light Magazine, November 1999, page 150 Serving Size : 1 Preparation Time :0:00 Categories : Inspired Vegetarian--Madison Potatoes Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound fennel bulb with stalks 2 baking potatoes -- quartered (about 2 pounds) 1 tablespoon butter or stick margarine 2 cups chopped leek (about 3 large) 3 cups water 1/2 teaspoon salt 14 1/2 ounces vegetable broth 1/2 cup minced fresh parsley 1/4 teaspoon freshly ground black pepper 8 teaspoons low-fat sour cream You could use celeriac, turnips, or parsnips, but fennel is one of my favorites. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Chop bulb to measure 1 cup. Slice quartered potatoes into 1/4-inch-thick slices. Melt butter in a Dutch oven over medium-high heat. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. Add water, salt, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender. Remove 2 cups of soup from pan. Place in a blender; process until smooth. Return puréed mixture to pan, and stir in fennel fronds, parsley, and pepper. Spoon into bowls; top with sour cream. Yield: 8 servings (serving size: 1 cup soup and 1 teaspoon sour cream). CALORIES 169 (14% from fat); FAT 2.6g; PROTEIN 3.5g; CARE 34.lg; FIBER 2.7g; CHOL 6mg; IRON 2.6mg; SODIUM 431mg; CALC 49mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Potatoes, Parsnips, And Carrots W/Horseradish Sauce Recipe By : Cooking Light Magazine, November 1999, page 148 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dishes Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***HORSERADISH SAUCE*** 8 ounces plain low-fat yogurt 2 tablespoons prepared horseradish 1/4 teaspoon salt ***VEGETABLES*** 1 pound sliced carrot -- (1-inch-thick) 1 pound parsnip -- peeled and cut into 1-inch pieces 1 pound fingerling potatoes -- halved lengthwise 1 tablespoon olive oil 2 teaspoons chopped fresh sage 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 garlic cloves -- peeled (about 1 garlic head) 4 large shallots -- peeled and quartered 4 thyme sprigs Cooking spray Small round red potatoes can be substituted for fingerlings, if desired. To prepare horseradish sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; stir in horseradish and 1/4 teaspoon salt. Cover and chill. Preheat oven to 450F. To prepare vegetables, cook carrot in boiling water 5 minutes or until tender; drain. Combine carrot, parsnip, and next 8 ingredients (parsnip through thyme) in a shallow roasting pan coated with cooking spray. Bake at 450F for 20 minutes; stir. Reduce oven temperature to 400F (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce. Yield: 6 servings (serving size: 1 cup vegetables and 2 tablespoons sauce). CALORIES 197 (15% from fat); FAT 3.3g; PROTEIN 5.5g; CARE 38.6g; FIBER 5.5g; CHOL 2mg; IRON 2.1mg; SODIUM 371mg; CALC 129mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saffron Potatoes With Almonds Recipe By : Cooking Light Magazine, November 1999, page 148 Serving Size : 5 Preparation Time :0:00 Categories : Potatoes Inspired Vegetarian--Madison Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red potatoes -- peeled and quartered 1 tablespoon olive oil -- divided 3/4 teaspoon salt -- divided 1/4 teaspoon freshly ground black pepper 1 1/2 cups water 1 tablespoon tomato paste 1/8 teaspoon powdered saffron 1 teaspoon paprika 1/4 cup slivered almonds -- toasted 1/4 cup chopped fresh parsley 1 slice country or peasant bread -- (1-ounce) toasted 2 garlic cloves Preheat oven to 400F. Combine potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper in a 13 x 9-inch baking dish; toss well. Arrange potatoes in a single layer in dish; set aside. Bring water to a boil. Stir in tomato paste and saffron; remove from heat, and let stand 1 minute. Pour tomato mixture over potatoes. Sprinkle with paprika. Cover and bake at 400F for 40 minutes. Uncover potatoes; stir. Bake an additional 25 minutes or until tender. Combine 1 1/2 teaspoons oil, 1/4 teaspoon salt, almonds, and remaining ingredients in a food processor; process until well-blended. Top potatoes with almond mixture; toss gently. Yield: 5 servings (serving size: 1 cup). CALORIES 209 (25% from fat); FAT 5.7g; PROTEIN 5.3g; CARE 35.9g; FIBER 3.8g; CHOL 0mg; IRON 2.1mg; SODIUM 397mg; CALC 40mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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