Guest guest Posted January 4, 2000 Report Share Posted January 4, 2000 The last of the recipes from www.vegetariantimes.com in 12/99: Braised Kale, Potatoes And Mushrooms Broccoli With Ginger-Garlic Sauce Greek Garlic Dip Roasted Garlic * Exported from MasterCook * Braised Kale, Potatoes And Mushrooms Recipe By : www.vegetariantimes.com 12/99 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced uncooked red potato -- with skins 1 tablespoon olive oil 1 cup chopped or sliced portobello mushrooms 2 medium shallots -- minced 2 cloves garlic -- minced Salt and freshly ground black pepper -- to taste 1 pound kale -- stemmed and torn into large pieces 1/4 cup water This colorful main dish also can be made with turnip greens or Swiss chard. Serve it with warm crusty bread. This dish serves up 318 mg. of calcium per serving. Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside. Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste. Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm. Makes 4 servings. Per Serving: 233 Cal.; 10g Prot.; 5g Fat; 37g Carb.; 0 Chol.; 100mg Sod.; 10g Fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli With Ginger-Garlic Sauce Recipe By : www.vegetariantimes.com 12/99 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head broccoli 1 tablespoon olive oil 2 cloves garlic -- minced 3 tablespoons peeled and grated fresh gingerroot 1 tablespoon whole-wheat flour 1 cup calcium-fortified soy milk OR regular soy milk Salt and freshly ground black pepper -- to taste Calcium-enriched soy milk, fresh gingerroot and garlic add extra flavor to simple, steamed broccoli. And don¹t throw away your broccoli stems. Peel off the skin with a paring knife, then slice and steam the stems. This dish serves up 408 mg. of calcium. Cut broccoli into florets. Peel stems, cut in half lengthwise, then cut into 1/2-inch-thick slices. Steam broccoli until bright green and just tender, 5 to 7 minutes. Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and ginger and cook, stirring often, until golden , about 1 minute. Reduce heat to low. Stir in flour and cook 2 to 3 minutes, stirring constantly to prevent browning. Gradually stir in soy milk, salt and pepper and cook, stirring frequently, until sauce is thick and bubbly, 3 to 5 minutes. Remove broccoli from steamer and arrange on serving platter. Drizzle with sauce and serve warm. Makes 4 servings. Per Serving: 84 Cal.; 5g Prot.; 5g Fat; 4g Carb.; 0 Chol.; 31mg Sod.; 4g Fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Garlic Dip Recipe By : www.vegetariantimes.com 12/99 Serving Size : 32 Preparation Time :0:00 Categories : Appetizers And Snacks Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large potatoes 5 garlic cloves -- up to 6 1 cup fresh parsley leaves 1/2 cup olive oil 3 tablespoons vinegar Salt and freshly ground black pepper Spread this dip on bread or crackers. The flavor is much more intense the next day. Boil potatoes with skin on. Peel garlic and crush with a pestle and mortar. When potatoes are tender, peel and cut into small pieces. Place potatoes, garlic, parsley, half the oil and vinegar in blender or food processor. Blend for 3 minutes, stop and adjust taste by adding more oil, salt and pepper. Blend until smooth. Makes 2 cups. Per Tablespoon: 39 Cal.; 0 Prot.; 3g Fat; 2g Carb.; 0 Chol.; 20mg Sod.; 0 Fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Garlic Recipe By : www.vegetariantimes.com 12/99 Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole garlic bulbs 3 teaspoons extra-virgin olive oil 1 1/2 teaspoons salt -- (optional) When roasted, garlic takes on a sweet and nutty flavor while the flesh becomes soft and creamy. Roasted garlic makes an excellent spread for crusty Italian bread. Preheat oven to 300 degrees. Place each bulb of garlic on a 5-inch square piece of aluminum foil. If desired, top each bulb with a teaspoon of olive oil and 1/2 teaspoon of salt. Wrap each bulb in foil, twisting the top closed. Bake for 45 minutes, until the garlic reaches the desired creaminess. To serve, place the whole bulb of roasted garlic on a serving platter surrounded by thick slices of fresh Italian bread. Let diners squeeze the garlic onto their bread and spread with a knife. Per Serving without bread: 38 Cal.; 1g Prot.; 2g Fat; 4g Carb.; 0 Chol.; 2mg Sod.; 0 Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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