Guest guest Posted June 4, 2000 Report Share Posted June 4, 2000 Let me know if this doesn't import correctly. I'm not sure if it's too long for MC 4.0. (I have MC 5.05) * Exported from MasterCook * Roasted Vegetables Recipe By :Mollie Katzen Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Serve roasted vegetables plain or with a spalsh of citrus juice or vinegar. Try swirling them with Balsamic Drizzle (pg 172) or dipping them into many of the various sauces, pastes, or vinaigrettes from the Never a Bland Moment chapter (p 155). You can also add dried or minced fresh herbs - or savory seeds, like cumin, mustard, or caraway. (If you're adding fresh herbs, sprinkle them on during the last 5 minutes of roasting.) What follows is a seres of general instructions, rather than recipes with given amounts. The quantities are up to you - just be sure the vegetables are spread in a single layer on the baking tray. And while figuring quantities, don't forget that vegetables will shrink during the roasting process. So plan accordingly. Roasted Onions and Shallots: Preheat the oven to 375 F and lightly oil a baking tray. Without bothering to peel them, cut medium-sized onions into quarters, and smaller onions and shallots in half. Swish the onions and/or shallots around on the oiled tray to coat the open sides with oil. Roast for anywhere from 20-30 minutes (yellow onions) or for 10 minutes (red onions and shallots). Serve at any temperature with just about anything. Roasted Bell Peppers: Preheat the oven to 375 F. Place as many bell peppers as will fit on an ungreased tray and roast near the top of the oven. Using tongs, turn the peppers every 5 to 10 minutes for about 35 to 40 minutes or until the skins blacken and separate from the flesh. Transfer the peppers to a glass or ceramic bowl and cover with a plate. Let sit for 30 minutes before peeling, seeding, and slicing. Save the delicious juices that accumulate in the bottom of the bowlf or soups or sauces - or just to drink. Note: If you prefer to char the peppers, you can broil them directly under the heat at 500 F instead. Turn them frequently and watch them carefully, as this process will go a lot more quickly than roasting at lower temperatures. Roasted Artichokes: Preheat the oven to 375 F. Use medium-sized (3-inch-diameter) artichokes; cut them in half lengthwise, ans scrape out the choke. Liberally brush the open sides with lemon juice, then place the artichokes cut side down on a generously oiled tray. Splash a few tablespoons of water on the tray near the artichokes, and cover the tray tightly with foil. Roast for about 30 minutes, or until the leaves come off easily, and the heart is tender when poked gently with a fork. Remove from the oven, and turn over to face up. Sprinkle lighlty with salt while still hot, then cool for at least 10 minutes before serving. Roasted Potatoes: The idea potatoes for roasting are medium-waxy variety, like Yukon Golds. Preheat the oven to 400 F. Choose potatoes that are about 1 1/2 inches in diameter, and cut them in half. Oil the tray and place potatoes cut side down. Roast for 15 minutes, then turn the potatoes over and roast for 15 minutes longer on their backs. Sprinkle lightly with salt while still hot, then serve at any temperature. Note: You can also roast the potatoes whole. Just increase the roasting time on each side by about 10 minutes. They're done when a fork slides in easily. Roasted Green or Wax Beans: Preheat the oven to 375 F. Trim the beans, spread them out on an oiled baking tray, and roll them around in the oil so they get thoroughly, but lightly coated. Roast for 5 to 8 minutes, shaking the pan once or twice during the process to move the beans around. Remove from the oven, and sprinkle lightly with salt while the beans are still hot. Serve at any temperature. Roasted Beets: Use small or medium-sized beets (1- to 2-inch diameter). Trim the greens but leave on the stems. Preheat the oven to 375 F. Place the beets in a small pan with a splash of water, and cover tightly with foil. Roast for 1 hour, or possibly longer. They're done when a fork slides in easily. Cool to room temperature, then rub off the skins. Note: If you are roasting red and yellow beets at the same time, keep them separate, so the yellow ones won't get irreparably stained. Roasted Winter Squash and Sweet Potatoes: Preheat theoven to 375 F. Cut the vegetables into pieces 3/4 inch thick. (Peeling is optional.) Spread out the vegetables on an oiled tray and brush the open sides with a little extra oil. Salt lightly, cover tightly with foil and roast for 30 minutes, or until just tender (For a crisper texture, remove foil and move the tray to the top of the oven for the last 10 minutes of roasting.) Transfer the vegetables to a bowl and cover until serving time, so they won't dry out. Roasted Eggplant, Zucchini, or Summer Squash: If an eggplant has shiny, tight skin, leave it on. Otherwise, peel it. Cut larger globe eggplants in 1-inch slices and smaller ones down the center lengthwise. Slice short zucchini and summer squash in half lenghtwise, and cut pattypan squash in half around the middle. (Tiny summer squashes can be left whole.) Preheat the oven to 375 F. Bake on an oiled tray for about 20 minutes on each, or until easily piereced with a fork. Salt lightly while still hot, and serve at any temperature. Roasted asparagus or Mushrooms: Preheat the oven to 400 F. Roll asparagus and/or whole small mushrooms (stemmed or not) around on an oiled tray until they are lightly coated. Roast for only 5 to 10 minutes, or until just tender. (Asparagus cooks very fast, so keep an eye on it. In just a couple of minutes, it can go from too crunchy to overly soft. Naturally you want it somewhere in between.) Salt lightly while still hot, and serve at any temperature. Roasted Cauliflower, Broccoli, Cabbage, or Brussels Sprouts: In all of the following cases: preheat the oven to 375 F; roast the vegetables on an oiled tray, salt lightly while still hot, and serve at any temperature. Cauliflower: Break into 1 1/2 inch florets, and roast for about 15 minutes. Broccoli: Cut into 2-inch chunks (include the peeled stems) and roast for 20 to 25 minutes, depending on the thickness of the pieces. Cabbage (surprisingly sweet!): Cut into 2-inch wedges and roast for about 20 minutes. Brussels Sprouts: Leave smaller ones whole; cut larger ones in half. Roast for 15 to 20 minutes depending on the size. Roasted Carrots or Parsnips: Preheat the oven to 375 F. Cut larger carrots or parsnips into 2-inch lenghts; leave samll ones whole. Roll the vegetables around on an oiled baking tray until they are lightly coated, then roast for 30 minutes, or until done to your liking. Serve at any temperature. Roasted Tomatoes: The best types of tomatoes to roast are plum (Roma) tomatoes and large beefsteak tomatoes that are not too ripe. Cut out the stems first, then place the whole tomatoes (skins intact) on a lightly oiled baking tray. Preheat the oven to 400 F, and roast the tomatoes for 30 to 40 minutes. Riper tomatoes will roast more quickly. If desired, you can drain off juices intermittently during the roasting process, enabling the tomatoes to cook from inner, rather than from expelled, liquid. (The latter causes them to stew, rather than roast.) Cool to room temperature, then remove skins. Roasted Fennel, Celery Hearts, Bok Choy, or Leeks: For all of the following: preheat the oven to 400 F, roast the vegetables for 15 minutes on each side on an oiled tray, and brush any open sides with a little extra oil as well. After removing from the oven, salt lightly while still hot, and serve at any temperature. Fennel and Celery Hearts: Clean them well, then cut into wedges. Bok Choy: For smaller bok choy, leave the stems intact. For larger ones, cut in half or quarters lenghtwise. Leeks: Trim the root ends. Leave slender leeks whole; cut thicker ones in half lengthwise. Give the leeks a bath in several changes of cold water, digging into the crevices to get out all the dirt. Dry thoroughtly before proceeding. Source: " Mollie Katzen's Vegetable Heaven " - - - - - - - - - - - - - - - - - - - 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 : Do you often yearn for some exquisitely prepared vegetables, but you don't have the time or patience to fuss around with them? Consider roasting your vegetables - any and all of them. The dry, high heat of the roasting process causes the vegetables to cook from their own inner moisture, intensifying their flavor, and enhancing their natural, rich sweetness. Trendy though roasting is, it's actually very simple - and has been a standard cooking procedure of ordinary cooks for years. Just cut your favorite vegetables into big careless pieces (or leave some whole - see the various instructions that follow) and spread them out on an oiled tray. Place the tray in the oven, and basically leave it alone while you do other things for 20 to 30 minutes. When the vegetables come out of the oven, they're more than just ready. They're transformed. Olive oil is the best oil to use for roasting vegetables. Nutr. Assoc. : Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2000 Report Share Posted June 5, 2000 It imported well into MC4. - Jennifer Sommerville <cuttlefish teamail <teamail >; Veg-Recipes <Veg-Recipes > Saturday, June 03, 2000 8:28 PM Roasted Vegetables from Moosewood > Let me know if this doesn't import correctly. I'm not sure if it's too long > for MC 4.0. (I have MC 5.05) > > * Exported from MasterCook * > > Roasted Vegetables > > Recipe By :Mollie Katzen > Serving Size : 0 Preparation Time :0:00 > Categories : > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > > Serve roasted vegetables plain or with a spalsh of citrus juice or vinegar. > Try swirling them with Balsamic Drizzle (pg 172) or dipping them into many > of the various sauces, pastes, or vinaigrettes from the Never a Bland Moment > chapter (p 155). > > You can also add dried or minced fresh herbs - or savory seeds, like cumin, > mustard, or caraway. (If you're adding fresh herbs, sprinkle them on during > the last 5 minutes of roasting.) > > What follows is a seres of general instructions, rather than recipes with > given amounts. The quantities are up to you - just be sure the vegetables > are spread in a single layer on the baking tray. And while figuring > quantities, don't forget that vegetables will shrink during the roasting > process. So plan accordingly. > > Roasted Onions and Shallots: Preheat the oven to 375 F and lightly oil a > baking tray. Without bothering to peel them, cut medium-sized onions into > quarters, and smaller onions and shallots in half. Swish the onions and/or > shallots around on the oiled tray to coat the open sides with oil. Roast > for anywhere from 20-30 minutes (yellow onions) or for 10 minutes (red > onions and shallots). Serve at any temperature with just about anything. > > Roasted Bell Peppers: Preheat the oven to 375 F. Place as many bell > peppers as will fit on an ungreased tray and roast near the top of the oven. > Using tongs, turn the peppers every 5 to 10 minutes for about 35 to 40 > minutes or until the skins blacken and separate from the flesh. Transfer > the peppers to a glass or ceramic bowl and cover with a plate. Let sit for > 30 minutes before peeling, seeding, and slicing. Save the delicious juices > that accumulate in the bottom of the bowlf or soups or sauces - or just to > drink. > Note: If you prefer to char the peppers, you can broil them directly under > the heat at 500 F instead. Turn them frequently and watch them carefully, > as this process will go a lot more quickly than roasting at lower > temperatures. > > Roasted Artichokes: Preheat the oven to 375 F. Use medium-sized > (3-inch-diameter) artichokes; cut them in half lengthwise, ans scrape out > the choke. Liberally brush the open sides with lemon juice, then place the > artichokes cut side down on a generously oiled tray. Splash a few > tablespoons of water on the tray near the artichokes, and cover the tray > tightly with foil. Roast for about 30 minutes, or until the leaves come off > easily, and the heart is tender when poked gently with a fork. Remove from > the oven, and turn over to face up. Sprinkle lighlty with salt while still > hot, then cool for at least 10 minutes before serving. > > Roasted Potatoes: The idea potatoes for roasting are medium-waxy variety, > like Yukon Golds. Preheat the oven to 400 F. Choose potatoes that are > about 1 1/2 inches in diameter, and cut them in half. Oil the tray and > place potatoes cut side down. Roast for 15 minutes, then turn the potatoes > over and roast for 15 minutes longer on their backs. Sprinkle lightly with > salt while still hot, then serve at any temperature. > Note: You can also roast the potatoes whole. Just increase the roasting > time on each side by about 10 minutes. They're done when a fork slides in > easily. > > Roasted Green or Wax Beans: Preheat the oven to 375 F. Trim the beans, > spread them out on an oiled baking tray, and roll them around in the oil so > they get thoroughly, but lightly coated. Roast for 5 to 8 minutes, shaking > the pan once or twice during the process to move the beans around. Remove > from the oven, and sprinkle lightly with salt while the beans are still hot. > Serve at any temperature. > > Roasted Beets: Use small or medium-sized beets (1- to 2-inch diameter). > Trim the greens but leave on the stems. Preheat the oven to 375 F. Place > the beets in a small pan with a splash of water, and cover tightly with > foil. Roast for 1 hour, or possibly longer. They're done when a fork > slides in easily. Cool to room temperature, then rub off the skins. > Note: If you are roasting red and yellow beets at the same time, keep them > separate, so the yellow ones won't get irreparably stained. > > Roasted Winter Squash and Sweet Potatoes: Preheat theoven to 375 F. Cut > the vegetables into pieces 3/4 inch thick. (Peeling is optional.) Spread > out the vegetables on an oiled tray and brush the open sides with a little > extra oil. Salt lightly, cover tightly with foil and roast for 30 minutes, > or until just tender (For a crisper texture, remove foil and move the tray > to the top of the oven for the last 10 minutes of roasting.) Transfer the > vegetables to a bowl and cover until serving time, so they won't dry out. > > Roasted Eggplant, Zucchini, or Summer Squash: If an eggplant has shiny, > tight skin, leave it on. Otherwise, peel it. Cut larger globe eggplants in > 1-inch slices and smaller ones down the center lengthwise. > Slice short zucchini and summer squash in half lenghtwise, and cut pattypan > squash in half around the middle. (Tiny summer squashes can be left whole.) > Preheat the oven to 375 F. Bake on an oiled tray for about 20 minutes on > each, or until easily piereced with a fork. Salt lightly while still hot, > and serve at any temperature. > > Roasted asparagus or Mushrooms: Preheat the oven to 400 F. Roll asparagus > and/or whole small mushrooms (stemmed or not) around on an oiled tray until > they are lightly coated. Roast for only 5 to 10 minutes, or until just > tender. (Asparagus cooks very fast, so keep an eye on it. In just a couple > of minutes, it can go from too crunchy to overly soft. Naturally you want > it somewhere in between.) Salt lightly while still hot, and serve at any > temperature. > > Roasted Cauliflower, Broccoli, Cabbage, or Brussels Sprouts: In all of the > following cases: preheat the oven to 375 F; roast the vegetables on an oiled > tray, salt lightly while still hot, and serve at any temperature. > Cauliflower: Break into 1 1/2 inch florets, and roast for about 15 minutes. > Broccoli: Cut into 2-inch chunks (include the peeled stems) and roast for > 20 to 25 minutes, depending on the thickness of the pieces. > Cabbage (surprisingly sweet!): Cut into 2-inch wedges and roast for about > 20 minutes. > Brussels Sprouts: Leave smaller ones whole; cut larger ones in half. Roast > for 15 to 20 minutes depending on the size. > > Roasted Carrots or Parsnips: Preheat the oven to 375 F. Cut larger carrots > or parsnips into 2-inch lenghts; leave samll ones whole. Roll the > vegetables around on an oiled baking tray until they are lightly coated, > then roast for 30 minutes, or until done to your liking. Serve at any > temperature. > > Roasted Tomatoes: The best types of tomatoes to roast are plum (Roma) > tomatoes and large beefsteak tomatoes that are not too ripe. Cut out the > stems first, then place the whole tomatoes (skins intact) on a lightly oiled > baking tray. Preheat the oven to 400 F, and roast the tomatoes for 30 to 40 > minutes. Riper tomatoes will roast more quickly. > If desired, you can drain off juices intermittently during the roasting > process, enabling the tomatoes to cook from inner, rather than from > expelled, liquid. (The latter causes them to stew, rather than roast.) > Cool to room temperature, then remove skins. > > Roasted Fennel, Celery Hearts, Bok Choy, or Leeks: For all of the > following: preheat the oven to 400 F, roast the vegetables for 15 minutes > on each side on an oiled tray, and brush any open sides with a little extra > oil as well. After removing from the oven, salt lightly while still hot, > and serve at any temperature. > Fennel and Celery Hearts: Clean them well, then cut into wedges. > Bok Choy: For smaller bok choy, leave the stems intact. For larger ones, > cut in half or quarters lenghtwise. > Leeks: Trim the root ends. Leave slender leeks whole; cut thicker ones in > half lengthwise. Give the leeks a bath in several changes of cold water, > digging into the crevices to get out all the dirt. Dry thoroughtly before > proceeding. > > Source: > " Mollie Katzen's Vegetable Heaven " > > - - - - - - - - - - - - - - - - - - - > > 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 : Do you often yearn for some exquisitely prepared vegetables, but you > don't have the time or patience to fuss around with them? Consider roasting > your vegetables - any and all of them. The dry, high heat of the roasting > process causes the vegetables to cook from their own inner moisture, > intensifying their flavor, and enhancing their natural, rich sweetness. > Trendy though roasting is, it's actually very simple - and has been a > standard cooking procedure of ordinary cooks for years. Just cut your > favorite vegetables into big careless pieces (or leave some whole - see the > various instructions that follow) and spread them out on an oiled tray. > Place the tray in the oven, and basically leave it alone while you do other > things for 20 to 30 minutes. When the vegetables come out of the oven, > they're more than just ready. They're transformed. > > Olive oil is the best oil to use for roasting vegetables. > Nutr. Assoc. : > > > > ------ > Would you like to save big on your phone bill -- and keep on saving > more each month? Join beMANY! Our huge buying group gives you Long Distance > rates which fall monthly, plus an extra $60 in FREE calls! > http://click./1/2567/7/_/114309/_/960082353/ > ------ > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** > > Quote Link to comment Share on other sites More sharing options...
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