Guest guest Posted January 3, 2000 Report Share Posted January 3, 2000 These are the last recipes that I have in my files from Raichlen's cookbook which was cookbook-of-the-week several weeks ago. Quinoa Caviar Roasted Vegetable Terrine Roasted Vegetables * Exported from MasterCook * Quinoa Caviar Recipe By : Steven Raichlen's High Flavor Low Fat Vegetarian Cooking Serving Size : 8 Preparation Time :0:00 Categories : Appetizers And Snacks Grains And Cereals Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small eggplant -- (10 to 12 ounces) 1 tablespoon extra virgin olive oil 1 onion -- finely chopped 1 cup quinoa 2 cups salted water 2 cloves garlic -- minced 3 tablespoons fresh cilantro -- minced 3 tablespoons parsley -- chopped 4 teaspoons tamari or soy sauce -- up to 5 or to taste 2 teaspoons fresh lemon juice -- to taste salt and freshly ground black pepper -- to taste High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 11 Quinoa, the wonder grain from the Andes, has a softly crunchy consistency that reminds me of caviar. That set me thinking about Russia's eggplant caviar, and I decided to combine the two. Soy sauce gives it a briny quality,, while the cilantro hints at the iodine thing of sturgeon roe. 1. Preheat the oven to 350 degrees F. Prick the eggplant in several spots with a fork. Roast the eggplant on a nonstick baking sheet for 40 minutes, or until soft. Let eggplant cool. 2. Heat the olive oil in a nonstick frying pan. Add the onion and cook over medium heat until soft but not brown, 3 to 4 minutes. Stir in the quinoa and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove the pan from the heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork. Transfer the quinoa to a mixing bowl and let cool. 3. Cut the eggplant in half lengthwise. Scrape out the flesh, taking care not to pierce the eggplant skin, and place it in a food processor with the garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth paste. Stir the eggplant mixture into the Quinoa. Correct the seasoning, adding soy sauce, pepper, or lemon juice to taste. Spoon the " caviar " back into the eggplant skin and serve it with toast points, Bruschetta, or pita chips, or on boiled new potatoes with no fat sour cream. Makes 4 1/2 cups, enough to serve 8 to 10. 100 calories per serving: 3 G protein; 3 G fat; 16 G carbohydrate; 160 MG sodium; 0 MG cholesterol. Analysis based on 10 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Terrine Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 12 Preparation Time :0:00 Categories : Appetizers And Snacks Grains And Cereals Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE ROASTED VEGETABLES*** 15 cloves garlic -- peeled 2 leeks trimmed and cut in half and washed OR 2 red onions -- peeled and cut into 6 wedges 4 medium carrots -- peeled 1 red bell pepper 1 yellow bell pepper 20 green beans 8 asparagus spears 2 cups mushrooms -- stemmed 1 1/2 tablespoons extra virgin olive oil salt and freshly ground black pepper ***FOR THE POLENTA*** 1 cup yellow cornmeal stone ground 3 1/2 cups basic vegetable stock or water 1 clove garlic -- minced 1/4 teaspoon fresh rosemary -- minced 10 savoy or green cabbage leaves oil spray High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 23 Terrines are the mosaics of the vegetarian artist, polychrome tableaux woven from asparagus greens, carrot oranges, bell pepper reds and yellows. Polenta serves as the " mortar " that holds the vegetables together. Oven-roasting the vegetables helps intensity their flavor. (Alternatively, the vegetables could be grilled.) Feel free to vary the vegetables according to what's available and in season. 1. Preheat the oven to 375 degrees F. Place the garlic, leeks, carrots, bell peppers, green beans, asparagus, and mushrooms on a nonstick baking sheet and toss with the olive oil, and salt and pepper. Roast the vegetables until soft golden brown. The green beans and mushrooms will cook the quickest (15 to 20 minutes); the carrots and leeks take the longest (40 to 50 minutes). Check the vegetables for doneness every 10 minutes; when cooked, a feel soft. As soon as each is cooked, transfer it to a platter to cool. Reserve drippings, it any. 2. Meanwhile, prepare the polenta. In a mixing bowl, combine 1 cup cornmeal and 1 cup vegetable stock and whisk to a smooth paste. Bring the remaining stock to a boil in a heavy saucepan (preferably nonstick). Add the cornmeal mixture to the stock a in thin stream, whisking steadily. Reduce the heat; add the garlic, rosemary, and any drippings from the roasted vegetables. 3. Gently simmer the polenta for 30 to 40 minutes, or until the mixture thickens enough to pull away from the side of the pan. It should be the consistency of soft ice cream. It is not necessary to whisk the polenta continuously, but you should give it a stir every five minutes. Season the polenta with salt and pepper: it should be highly seasoned and still warm when the terrine is assemble. 4. Meanwhile, cook the cabbage leaves in 3 quarts rapidly boiling, salted water for 2 minutes, or until tender. Drain the cabbage leaves and shock chill in ice water. Drain the cabbage leaves and block dry on paper towels. 5. Assemble the terrine. Spray a 9-inch terrine mold or loaf pan (preferably nonstick) with oil. Line the mold with cabbage leaves, letting 2 inches of the leaves hang over the edge. 6.Spread 1/3 cup polenta in the bottom of the mold. Arrange a layer of vegetables on top, using polenta to fill in any gaps. Add more polenta, more vegetables, more polenta, more vegetables, etc., until all are used up. Press down firmly on the vegetables as you complete each layer. Vary the vegetables by shape and color to create a mosaic-like effect when the terrine is sliced. If using leeks, add them last. The final forms layer should be polenta. 7. Fold the cabbage leaves over the top of the terrine. Place a cutting board and a a weight on top of the terrine and let stand for 1 hour. 8. The terrine can be served hot or cold. (it's easier to slice cold.) To serve, invert the terrine onto a cutting board. Cut it widthwise into 3/4-inch slices, using an electric knife, a serrated bread knife, or the sharpest, most slender carving knife you own. Press a spatula flat against the front of each slice to hold it steady as you cut it. Serves 10 to 12 as an appetizer, 5 to 6 as an entree. Note: Many sauces would be great with this terrine including Barbara's Chunky Tomato Sauce or Cilantro Dipping Sauce (see separate recipes. 123 calories per serving: 4 G protein; 3 G fat; 23 G carbohydrate; 22 MG sodium; 0 MG cholesterol. Analysis based on 10 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetables Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each leeks 11 each cloves garlic 2 each carrots 1 large potato 1 each red bell pepper 1 each yellow bell pepper (or another red one) 1 1/2 tablespoons extra-virgin olive oil High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 41. This is part 1 of the Roasted Vegetable Soup recipe. 1. Preheat the oven to 375 degrees F. Trim and wash the leeks and cut them crosswise into 1/4-inch slices. Peel the garlic. Mince 1 clove and set aside. Scrub or peel the carrots and cut into 1/2-inch dice. Scrub or peel the potato and cut into 1/2-inch dice. Core and seed the bell peppers and cut into 1/2-inch dice. 2. Place the leeks, whole garlic cloves, and diced potato and bell peppers in a roasting pan and toss with the olive oil, salt, and pepper. Roast the vegetables to a deep golden brown, 30 to 40 minutes. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 5630 0 Quote Link to comment Share on other sites More sharing options...
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