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Tortellini with Roasted Eggplant and Mushrooms - 4 Points

Vegetable Pulao - 4 Points

 

* Exported from MasterCook *

 

Tortellini With Roasted Eggplant And Mushrooms - 4 Points

 

Recipe By : Eating Smarter, Kansas City Starr

Serving Size : 8 Preparation Time :0:00

Categories : Sherilyn * To Veg-Recipes

REG 6

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces dry spinach tortellini with cheese

-- filling

1 medium eggplant -- about 1 pound

2 small portobello mushroom caps -- 4 to 6 ounces

Olive oil cooking spray

1/2 tablespoon olive oil

1 medium yellow onion -- chopped (about 1

-- cup)

2 cloves garlic -- crushed through a

-- press

1 28 ounces ca seasoned crushed tomatoes with

-- Italian herbs

1/2 teaspoon dried basil -- crushed

1/4 teaspoon salt

2 tablespoons grated parmesan cheese

 

Cook the tortellini according to package directions, without adding any

oil or butter. Drain.

 

While the tortellini is cooking, trim the stem off the eggplant. Split

the eggplant in half lengthwise and cook, flesh side down, over a

barbecue grill until the skin is wrinkled and the meat is soft, about 15

to 20 minutes. Add the mushrooms to the grill and cook until they are

soft, about 6 to 7 minutes. Allow the eggplant to cool slightly, then

using a small knife, peel and discard the skin. Cut eggplant into

1/2-inch cubes. Dice the mushrooms and set aside.

 

Heat the oven to 350 degrees. Lightly coat a 3-quart baking dish or

casserole with olive oil cooking spray. Set aside.

 

In a large skillet, heat the olive oil over medium-high heat. Add the

onion and garlic and saute about 5 minutes, or until the onion is soft.

Stir in the crushed tomatoes. basil and salt, and reduce heat to low.

Simmer about 4 minutes, then stir in the eggplant and mushrooms. Cook

about 5 minutes longer. Pour mixture into prepared baking dish and top

with parmesan cheese. Bake 15 minutes.

 

This recipe has 191 calories per serving; 21 percent of the calories are

from fat.

 

Per serving: 4.5 grams fat, 8 grams protein, 31 grams carbohydrates, 2.7

grams dietary fiber, 3.8 milligrams cholesterol, 470 milligrams sodium.

 

REG 6 shared by Sherilyn Schamber and to Veg-Recipes, Jan., 2000

 

 

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* Exported from MasterCook *

 

Vegetable Pulao - 4 Points

 

Recipe By : Natural Land

Serving Size : 10 Preparation Time :0:00

Categories : Sherilyn * To Veg-Recipes

REG 6

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups basmati rice -- washed, drained

3 cups water

5 medium tomatoes -- or 8 oz. paste

1/2 cup plain nonfat yogurt

salt to taste

1 tablespoon red chili powder or to taste

1 teaspoon ground ginger

1 1/2 teaspoons ground garlic -- (or 2 cloves

fresh garlic -- crushed)

1 teaspoon coriander powder

1 tablespoon Indian allspice*

2 medium onions -- thinly sliced

2 tablespoons oil

2 large carrots -- sliced into 1/2 "

-- rounds.

4 small potatoes -- peeled

3/4 cup peas

3/4 cup green beans -- 1-inch pieces

1/2 medium cauliflower

 

Directions:

 

Note: Cut the potatoes lengthwise into 1/2-inch slices. Separate the

cauliflower into medium florets.

 

1. In a large pot, bring rice and water to boil. Reduce heat and cook

for about 15 minutes. Test for doneness by pressing a grain firmly

between your forefinger and thumb; it should break into several pieces

and appear only partially cooked. Drain and set aside. 2. While rice

is boiling, in a medium bowl, combine tomatoes, yogurt, salt, chili

powder, ginger, garlic, coriander, and Indian allspice. Set aside. 3.

In a large skillet, saute onions in oil on high until golden and

transparent, stirring frequently. Add the yogurt mixture and 1/4 cup

water, lower heat and let simmer for 5 minutes. Add carrots, potatoes,

peas, beans, and cauliflower, increase heat to medium and mix well. Let

cook about 15 minutes, stirring frequently. If there is not enough

liquid, add 1/4 cup water. Continue cooking until the potatoes and

carrots are slightly underdone. Only a small amount of liquid should

remain. Turn off heat. 4. Preheat oven to 300¡. Spread a thin layer

of rice on the bottom of a 9 " " diameter casserole dish and cover with a

layer of vegetable mixture. Repeat layering until all rice and

vegetables are used ( about 7 layers), making the uppermost layer rice.

Sprinkle a little cold water over rice, cover and bake for 20 to 25

minutes or until rice is fully done. Gingerly mix rice and vegetables

together. Serve hot.

 

* Indian allspice is also known as garam masala.

 

Makes about 10 cups

 

Occasion: N/A

 

Nutrition Analysis per Serving: Servings : 10 Calories : 267 Sodium

(mg): 27 Carbohydrate(g): 45 Protein (g): 5 Fat (g): 0 Fiber (g): 4

Cholesterol(mg): 1

 

REG 6 shared by Sherilyn Schamber and to Veg-Recipes, Jan., 2000

 

 

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