Guest guest Posted January 3, 2000 Report Share Posted January 3, 2000 Broccoli Slaw Sauteed with Garlic Carrot Saute for Pasta Oven-Blasted Cauliflower with Capers and Parsley Oven-Blasted Vegetables Quick and Lively Ginger Frozen Yogurt * Exported from MasterCook * Broccoli Slaw Sauteed with Garlic Recipe By :Mauny Kaseburg, Seattle, WA Serving Size : 4 Preparation Time :0:00 Categories : Skillet or Stir Fry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp. olive oil 1 lg. clove garlic -- sliced 1/3 cup water -- (1/3 to 1/2) 16 ounces packaged broccoli slaw -- shredded Salt and freshly ground black pepper -- to taste Heat large, 12-inch nonstick skillet with olive oil, garlic and half the water. Cook over medium-high heat until most of the water has evaporated and garlic starts to color, about 4 minutes. Add broccoli slaw and rest of the water, then turn up heat and cook until just tender and starting to color, about 3 minutes. Season with salt and freshly ground black pepper. Serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 988 Calories (kcal); 108g Total Fat; (96% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Start with shredded broccoli slaw (purchased) and add a little cooked rice, lots of grated Parmesan, and plenty of freshly ground black pepper. It's a great quick dinner! NOTES : Broccoli slaw is a commercially produced combination of grated broccoli stems, cabbage and carrots that's perked up with garlic in this recipe. It's one of those prepackaged ingredients that's far more useful than it seems. It can also be used in stir fries and gratins. Nutr. Assoc. : 0 0 0 2653 0 * Exported from MasterCook * Carrot Saute for Pasta Recipe By :Mauny Kaseburg, Seattle, WA Serving Size : 4 Preparation Time :0:00 Categories : LF 30% CFF Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 4 lg. cloves garlic (4 to 6) -- peeled and sliced 1 1/2 tablespoons good quality extra virgin olive oil 1/2 pound good-quality dried pasta 12 medium organic sweet carrots -- peel, 1/2-in diagonal pcs 1 Pinch hot red pepper flakes Salt and freshly ground pepper -- to taste 1/2 cup chopped Italian parsley 1/4 cup freshly grated Parmesan cheese -- or twice this amount In large, heavy nonstick skillet, bring 1 cup water to simmer with garlic slices and olive oil. Cook until almost all water has evaporated and garlic is soft and starting to color. Bring large pot salted water to boil over high heat. Add pasta and stir to keep separated. While pasta is cooking, cook carrots. To nonstick skillet with garlic, add 1 cup water, carrots, pinch of pepper flakes and pinch of salt. Stir and bring to simmer over high heat. Continue cooking until carrots are tender and start to caramelize, adding more water if necessary. When pasta is cooked to al dente, about 7 to 10 minutes, drain in large colander, reserving some cooking liquid. Add hot pasta to caramelized carrots and toss. Add chopped parsley, Parmesan cheese, salt, and freshly ground pepper, and if necessary, a bit of the cooking liquid to moisten. Serve immediately. S(Email From): " Kitpath 1/00 " - - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 8g Total Fat; (18% calories from fat); 12g Protein; 66g Carbohydrate; 4mg Cholesterol; 181mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This is a warm, soul satisfying dish - and low in fat! The " trick " technique is a " water saute " ; i.e. cook the garlic and carrots in water and a small amount of olive oil. Be sure to cook both main ingredients well. When the garlic is cooked in water it mellows the taste considerably so don't be alarmed by the quantity of " the stinking rose. " The parsley serves as a natural breath freshener, a good balance, and a great source of vitamin C and beta-carotene. You can use this technique on other vegetables - broccoli, cauliflower, Brussels sprouts and asparagus all do well! Nutr. Assoc. : 0 3505 986 4363 260 4714 0 0 0 * Exported from MasterCook * Oven-Blasted Cauliflower with Capers and Parsley Recipe By :Mauny Kaseburg, Seattle, WA Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups cauliflower flowerets (1-lb) -- 1.5 " pieces 1 1/3 tablespoons extra virgin olive oil -- or more 1/4 teaspoon salt and freshly ground black pepper 4 teaspoons champagne or white wine vinegar 1 tablespoon chopped capers 1 small shallot -- minced 1 tablespoon chopped Italian parsley Preheat oven to 400 degrees. Place large baking sheet with rim in oven. Heat until very hot. In large bowl, toss cauliflower with 1 tablespoon of the oil and the salt and pepper. Spread on baking sheet and bake 15 minutes or until flowerets are tender and lightly browned. Let cool and transfer to serving bowl. In small jar with tightly fitting lid, combine remaining ingredients. Shake until combined and pour over cauliflower. Serve warm or at room temperature. S(Email From): " kitpath 1/00 " - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 5g Total Fat; (52% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 146mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Once again, oven-blasting brings out the sweetness in a vegetable, with a charred roastiness that we enhance with capers and parsley. Sublime. Mark Twain, who apparently didn't have this recipe, snubbed the cauliflower as " nothing but a cabbage with a college education. " Nutr. Assoc. : 2512 0 0 5555 0 0 0 * Exported from MasterCook * Oven-Blasted Vegetables Recipe By :Mauny Kaseburg, Seattle, WA Serving Size : 0 Preparation Time :0:00 Categories : Information Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetables cut into bite-sized pieces -- washed and dried very well: Broccoli and cauliflower cut into medium flowerets -- OR Green beans -- trimmed, OR Summer squash in logs or slices -- OR Baby potatoes cut in half -- OR Sweet potatoes -- peeled and cut in logs _ Olive oil (extra virgin, plain, or perfumed with crushed garlic), or olive oil spray Vinegar - balsamic, sherry, red wine, or flavored Salt and freshly ground black pepper Chopped blended fresh herbs such as parsley, basil, oregano, chives, thyme, rosemary, mint, tarragon Preheat oven to 500 degrees. Place large baking sheet with rim (jelly roll pan, preferably nonstick) in oven. Heat until very hot. Wash and dry vegetable of choice. Drizzle vegetables very lightly with olive oil, or spray with olive oil or canola oil spray. Spread one layer of one type of vegetable over very hot baking sheet (pieces should all touch sheet) Bake in blasting hot oven, turning once or twice, until vegetables are almost charred at tips. (Most vegetables will take about 7 minutes, except potatoes.) Remove from oven, pile vegetables into bowl and sprinkle with salt and pepper. For non-green vegetables, sprinkle with vinegar; for green vegetables, sprinkle with vinegar just before serving. Sprinkle with herbs and serve. S(Email From): " kitpath 1/00 " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : This recipe is used so often in my kitchen, it's standard fare. Carrots, broccoli, cauliflower, baby potatoes, sweet potatoes, green beans...you name it, I've blasted it. Use this recipe at room temperature as a vegetable side dish or tossed with pasta for a quick main dish. Vary the vinegar and herbs and create your own favorites. Cook only one type of vegetable at a time because of different cooking times. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quick and Lively Ginger Frozen Yogurt Recipe By :Mauny Kaseburg, Seattle, WA Serving Size : 6 Preparation Time :0:00 Categories : DESSERTS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart vanilla frozen yogurt 1/2 cup crystallized ginger pieces -- minced 2 teaspoons fresh minced ginger Toasted coconut or toasted almond slices -- optional garnish Soften frozen yogurt in mixing bowl, chopping it into smaller blocks to speed up process. Fold in crystallized and fresh minced ginger. Return mixture to serving bowl and freeze until ready to serve (the longer it's stored, the more flavor development). Serve with optional garnish. S(Email From): " kitpath 01/00 " - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 23g Carbohydrate; 14mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates NOTES : Snazzing up a carton of your favorite store-bought vanilla frozen yogurt with fresh and crystallized ginger gives it an Asian flair. A garnish of toasted chopped almonds and coconut lends a festive touch. Nutr. Assoc. : 0 3003 0 2130706543 -:- Pat Hanneman of Kitchen Path recipes: http://home.earthlink.net/~kitpath/y of MasterCook Resources (McRn) Get McTagit.exe and McTagIt.clipbook Quote Link to comment Share on other sites More sharing options...
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