Guest guest Posted July 16, 2002 Report Share Posted July 16, 2002 oh, yeah. nice. turn up the comfort food during stress. but they are likely thinking of meatloaf etc... meatless things that occur immediately are: * vegetable stew POT PIE * baked ziti with cheese and -- not your favorite but -- tomato sauce * mac and cheese -- which you mentioned. * rice pudding is not that festive. it's soothing * vegetable stew like an a la king -- that they can heat and serve on toast or muffin * frozen french toast to zap * muffins -- hearty one with lots of fruit and nuts * cold mac and veggie salad -- mayo peas celery etc * minestrone * bean chili * spanish rice with peppers etc. * corn pudding (Mexican style scalloped corn) we have recipes for most of these in the archive already. let me know what you want... ok? here's one they can reheat. * Exported from MasterCook * Cornmeal Roasted Portobello Mushroom Strudel Recipe By :Executive Chef Kerry Sear of Seattle's Four Seasons Olympic Hotel Serving Size : 6 Preparation Time :0:00 Categories : Meatless Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- diced 6 cloves garlic -- chopped 4 Tbs. olive oil -- divided 1 cup yellow cornmeal 4 cups vegetable stock Salt and freshly ground pepper -- to taste 3 medium portobello mushrooms -- diced 2 Tbs. chopped flat-leaf parsley 1 cup low-fat ricotta cheese 4 sheets phyllo dough salt -- to taste 2 tablespoons Parmesan cheese In large heavy pot, cook onion and garlic in 2 tablespoons oil over medium-low heat until soft, about 3 minutes. Add cornmeal; stir well. Add vegetable stock; bring to a boil. Simmer for 45 minutes, stirring frequently, until thickened to oatmeal consistency. Season with salt and pepper. Preheat oven to 475 degrees. Heat ovenproof skillet in oven; add remaining oil and mushrooms. Cover; bake until mushrooms soften, about 10 minutes. Add cornmeal mixture to mushrooms; stir in parsley and ricotta. Cool to room temperature. Reduce oven to 450 degrees. Lightly oil a clean surface; spread out 1 sheet phyllo. Lightly oiling each layer with vegetable spray or pastry brush, stack 3 more sheets of phyllo on top of first one. Place cornmeal-mushroom mixture near short end of phyllo stack leaving a 1-inch clearance on each edge. Pat filling into barrel shape. Start rolling from edge containing filling. When filling is enclosed after one complete roll, fold dough edges in to encase filling in sides. Continue rolling to end of dough, tucking in sides as you roll. Lightly oil top of strudel. Score top of strudel with a serrated knife at 2-inch intervals. Place strudel on lightly oiled baking sheet. Bake until golden brown about 25 minutes. Makes 6 servings of 2 slices each. PER 2-SLICE SERVING: 299 CAL.; 11G PROT.; 12G TOTAL FAT (3G SAT. FAT.); 39G CARB.: 7MG CHOL.; 164MG SOD.; 3G FIBER. LACTO Source: " Vegetarian Times 1996-09 " Yield: " 12 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 15g Fat (35.8% calories from fat); 16g Protein; 44g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 1374mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat. NOTES : They're shaped like spring roils, but these flavorful, flaky morsels have the taste of autumn. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2002 Report Share Posted July 17, 2002 Hi all- If I were to make mac and cheese- do you think I could freeze that for them and just give them re-heat instructions? any one know if it is NOT good to freeze mac and cheese? You alla re fabulous if I haven't told you lately ) PS- I think I'll go with some muffins ( some fresh and some frozen) and mac and cheese. PatHanneman [kitpath] Tuesday, July 16, 2002 5:40 PM Veg-Recipes Re: comfort food oh, yeah. nice. turn up the comfort food during stress. but they are likely thinking of meatloaf etc... meatless things that occur immediately are: * vegetable stew POT PIE * baked ziti with cheese and -- not your favorite but -- tomato sauce * mac and cheese -- which you mentioned. * rice pudding is not that festive. it's soothing * vegetable stew like an a la king -- that they can heat and serve on toast or muffin * frozen french toast to zap * muffins -- hearty one with lots of fruit and nuts * cold mac and veggie salad -- mayo peas celery etc * minestrone * bean chili * spanish rice with peppers etc. * corn pudding (Mexican style scalloped corn) we have recipes for most of these in the archive already. let me know what you want... ok? here's one they can reheat. * Exported from MasterCook * Cornmeal Roasted Portobello Mushroom Strudel Recipe By :Executive Chef Kerry Sear of Seattle's Four Seasons Olympic Hotel Serving Size : 6 Preparation Time :0:00 Categories : Meatless Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- diced 6 cloves garlic -- chopped 4 Tbs. olive oil -- divided 1 cup yellow cornmeal 4 cups vegetable stock Salt and freshly ground pepper -- to taste 3 medium portobello mushrooms -- diced 2 Tbs. chopped flat-leaf parsley 1 cup low-fat ricotta cheese 4 sheets phyllo dough salt -- to taste 2 tablespoons Parmesan cheese In large heavy pot, cook onion and garlic in 2 tablespoons oil over medium-low heat until soft, about 3 minutes. Add cornmeal; stir well. Add vegetable stock; bring to a boil. Simmer for 45 minutes, stirring frequently, until thickened to oatmeal consistency. Season with salt and pepper. Preheat oven to 475 degrees. Heat ovenproof skillet in oven; add remaining oil and mushrooms. Cover; bake until mushrooms soften, about 10 minutes. Add cornmeal mixture to mushrooms; stir in parsley and ricotta. Cool to room temperature. Reduce oven to 450 degrees. Lightly oil a clean surface; spread out 1 sheet phyllo. Lightly oiling each layer with vegetable spray or pastry brush, stack 3 more sheets of phyllo on top of first one. Place cornmeal-mushroom mixture near short end of phyllo stack leaving a 1-inch clearance on each edge. Pat filling into barrel shape. Start rolling from edge containing filling. When filling is enclosed after one complete roll, fold dough edges in to encase filling in sides. Continue rolling to end of dough, tucking in sides as you roll. Lightly oil top of strudel. Score top of strudel with a serrated knife at 2-inch intervals. Place strudel on lightly oiled baking sheet. Bake until golden brown about 25 minutes. Makes 6 servings of 2 slices each. PER 2-SLICE SERVING: 299 CAL.; 11G PROT.; 12G TOTAL FAT (3G SAT. FAT.); 39G CARB.: 7MG CHOL.; 164MG SOD.; 3G FIBER. LACTO Source: " Vegetarian Times 1996-09 " Yield: " 12 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 15g Fat (35.8% calories from fat); 16g Protein; 44g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 1374mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat. NOTES : They're shaped like spring roils, but these flavorful, flaky morsels have the taste of autumn. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Well, I think I'm going to go have a grilled non-cheese sandwich on some wonderful California sourdough bread. And they think vegetarians are health food freaks! pshaw! sharon Sponsored Link$420,000 Mortgage for $1,399/month - Think You Pay Too Much For Your Mortgage? Find Out! Quote Link to comment Share on other sites More sharing options...
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