Guest guest Posted January 1, 2001 Report Share Posted January 1, 2001 * Exported from MasterCook * Avocado Vinaigrette Recipe By : Beyond The Moon-Ginny Callan Serving Size : 1 Preparation Time :0:00 Categories : Beyond The Moon Cookbook Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large garlic cloves -- peeled 1/2 medium avocado -- pitted and peeled 1/2 cup chopped fresh parsley 1/4 cup cider vinegar 1/4 teaspoon salt 1 Dash pepper 1/2 cup canola oil Combine the garlic, avocado, parsley, vinegar, salt, and pepper in a blender or food processor. Process until smooth. With the blender still running, carefully lift the lid and slowly add the oil, processing until well combined. - - - - - - - - - - - - - - - - - - NOTES : This thick creamy dressing goes especially well on a green salad with a Mexican main dish. * Exported from MasterCook * Barley Lentil Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beyond The Moon Cookbook Salads **Posted By Jamie** Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup barley 1 cup green lentils 5 large garlic cloves -- peeled and minced 1 cup chopped red onion (1 large onion) 2 cups diced celery (4 stalks) 3/4 cup minced fresh parsley 1/4 cup olive oil 1/3 cup fresh lemon juice 1 tablespoon Dijon mustard 1/2 teaspoon salt 1. Bring the barley and 2½ cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the barley is tender, about 45 minutes. 2. Meanwhile, bring the lentils and 2 cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the lentils are tender, 20 to 30 minutes. 3. Transfer the barley and lentils to a medium-size bowl, and stir in the garlic. When the barley and lentils have cooled, stir in the onion, celery, and parsley. 4. Whisk together the olive oil, lemon juice, mustard, and salt. Stir the dressing into the salad, and serve at room temperature. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean and Chili Corn Crepes Recipe By : Beyond The Moon- Ginny Callan Serving Size : 5 Preparation Time :0:00 Categories : Beyond The Moon Cookbook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BATTER 3 large eggs 1 Cup milk 2 tablespoons butter or margarine -- melted 1/2 cup unbleached white flour 1/2 cup whole wheat pastry flour 1/2 cup yellow cornmeal 1/2 teaspoon salt 1 tablespoon chili powder butter or margarine for cooking FILLING 2 tablespoons canola oil 1 cup chopped onion (1 large onion) 6 large garlic clove -- peeled and minced 1 medium jalapeno -- minced 1 cup chopped red bell pepper (1 large pepper) 1/2 cup diced carrot (1 med. carrot) 3 1/2 cups cooked black beans -- slightly mashed 1 small tomato -- finely chopped 1/2 cup fresh or frozen corn kernels 1 teaspoon salt 1 teaspoon ground cumin 1/4 cup minced fresh cilantro 3 scallion -- thinly sliced 1 1/2 cups grated sharp cheddar -- 6 oz 1 1/2 cups grated Monterey Jack -- 6 oz sour cream -- for garnish 3 scallions for garnish -- thinly sliced To make the crepe batter, combine the eggs, milk, 2 tablespoons melted butter, and 1/3 cup of water in a blender or food processor, and process until smooth. Add the flours, cornmeal, 1/2 teaspoon salt, and chili powder, and process again. Refrigerate for at least 1 hour or as long as overnight. Let the batter return to room temperature, and stir it well. Melt a little butter in a heavy, 10-inch skillet over medium heat, and spread it over the bottom. Pour in about ~/4 cup of batter, and quickly tilt the pan, swirling the batter so it covers the bottom. Cook the crepe until lightly golden, 1 to 2 minutes. Flip it with a spatula, and cook for 30 seconds to 1 minute more. Repeat until all the crepes are cooked, adding a little butter to the pan between each one. Stack the cooked crepes, and set them aside. To make the filling, heat the oil in a skillet over medium heat. Saute the onion, garlic, jalapeno, red pepper, and carrot until tender, about 5 minutes. Remove the pan from the heat, and stir in the beans, tomato, corn, 1 teaspoon salt, cumin, cilantro, and the three thinly sliced scallions. Preheat the oven to 400 degrees, and grease two baking sheets. Lay out the crepes on a work surface. Divide the filling among them (about 1/2 cup for each), placing it on one quarter of the crepe. Sprinkle on the cheeses. Fold the crepes in half and half again to form a pie-shaped wedge. Transfer the crepes to the prepared baking sheets, and bake for 10 to 15 minutes, until the cheese is melted and the crepe is lightly golden. Serve garnished with sour cream and thinly sliced scallions. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black-Eyed Pea Salad Recipe By : Beyond The Moon Cookbook-Ginny Callan Serving Size : 1 Preparation Time :0:00 Categories : Beyond The Moon Cookbook Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried black-eyed peas 3/4 cup diced red onion 3 large cloves garlic -- peeled and minced 3/4 cup diced red bell pepper 5 scallions -- thinly sliced 1/2 cup minced fresh parsley 1/3 cup balsamic vinegar 1/3 cup olive oil 1 tablespoon Tamari soy sauce 3/4 teaspoon salt 1. Soak the peas in 6 cups water for 6-8 hours or overnight. Drain them, put into pot with 6 cups fresh water and bring to a boil. Reduce heat and simmer, partially covered, for 20-25 minutes, just until tender. 2. Drain the peas, and transfer them to a medium sized bowl. Stir in the red onion and garlic. When the peas are cool, add the red pepper, scallions, and parsley. 3. Whisk together the vinegar, olive oil, tamari and salt. Stir the dressing into the salad and serve at room temp. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brussel Sprout-Potato Salad Recipe By : Beyond The Moon Cookbook-Ginny Callan Serving Size : 1 Preparation Time :0:00 Categories : Beyond The Moon Cookbook Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cubed potatoes (2 pounds) 1/2 pound brussel sprouts -- sliced in half 2 hard-cooked eggs -- coarsely chopped 1 cup chopped red onion 1 tablespoon dried dill (or 1/4 cup fresh, minced) 1 medium red pepper, seeded -- cut 1 inch strips 1/4 cup sour cream 1/2 cup mayonnaise 1/4 cup plain yogurt 1 tablespoon dijon mustard 1 teaspoon salt pepper 1. Cook the potatoes in boiling water to cover just until tender, about 10 minutes. Drain and set aside to cool. 2. Steam the brussels just until tender, 6-8 minutes. Drain and cool. 3. Gently combine the potatoes, brussel sprouts, eggs, onions, dill, and red pepper in a med bowl. 4. Whisk together the sour cream, mayo, yogurt, mustard and salt. Fold the dressing into the salad, and season to taste with pepper. Serve chilled, or at room temp. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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