Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 At 01:05 PM 6/1/2003 -0700, Pat wrote: >Appreciated! it's interesting to see -- 13 year old -- recipes. thanks for >sending. Want some more? The following recipes are from the same issue. This particular article was about cooking with herbs. * Exported from MasterCook * Asparagus With Tarragon Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Side dish Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus -- trimmed 1 teaspoon olive oil 3 scallions -- thinly sliced (3-4) 1 tablespoon chopped fresh tarragon dash sea salt 2 tablespoons lemon juice or cider vinegar 2 tablespoons water 1/2 lemon -- sliced for garnish Steam asparagus for 2 to 5 minutes, until bright green and tender. Rinse under cool water, drain and place on serving plate. Heat oil in a small pan. Sauté scallions for 1 to 2 minutes. Add tarragon, salt, lemon juice or vinegar, and water. Cook over medium heat for 1 to 2 minutes; liquid will reduce slightly. Pour over asparagus. Add garnish. Serve warm or cool. Serves 3 to 4. V Serving Suggestion: Serve with New Potatoes with Rosemary and Garlic (see recipe), corn on the cob, and fresh fruit with mint for dessert. Per serving: 51 cal.; 4g prot.; 2g fat; 7g carb.; o chol.; 15mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 2g Fat (32.4% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat. NOTES : A classic combination from French cuisine, this dish is seasoned with the distinctive taste of tarragon. It’s easy, elegant fare. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Indian Summer Salad With Cilantro Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grains Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice -- rinsed 3 cups water 1 sprigs fresh thyme -- (1-2) 1 sprigs fresh rosemary -- (1-2) 1 bay leaf pinch sea salt 2 ears corn -- cooked (2-3) 1/2 cup chopped cilantro 2 tablespoons olive oil 2 tablespoons lemon juice -- or your favorite vinegar Place wild rice in a small pot with water, thyme, rosemary, bay leaf and salt. Cover and bring to a boil. Lower heat and simmer gently for 60 minutes or longer, until the grains begin to pop open and most of the liquid has been absorbed. Strain and set rice aside. Remove and discard bay leaf and herb sprigs. Slice corn kernels off the cobs and add to rice along with cilantro. Season with olive oil, and lemon juice or vinegar. Serves 4. V Serving Suggestions: • Serve as a side dish with grilled vegetable kebabs or tofu burgers, Asparagus with Tarragon, or White Bean Soup with " Greens " (see recipes). • Create a main dish salad by serving on tender lettuce and chicory with sliced avocado and tomatoes. Variations: • Add slices of roasted (or sautéed) red or yellow peppers. • Garnish with roasted pine nuts. • Combine wild rice with basmati rice or long-grain brown rice. • Stir-fry various summer vegetables and add to wild rice. Per serving: 252 cal.; 7g prot.; 7g fat; 40g carb.; 0 chol.; 77mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 8g Fat (27.1% calories from fat); 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 1 1/2 Fat. NOTES : Here’s a salad that can be varied to include different ingredients native to North America. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jicama, Orange And Mint Salad Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Fruits Salad Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peeled and thinly sliced jicama -- (2-3) 1/4 cup finely chopped fresh mint 1/2 cup orange juice pinch sea salt 1 navel orange Cut jicama slices into thin, 2-inch pieces (like french fries). Place in a mixing bowl with mint, orange juice and salt. Combine thoroughly. Remove and discard orange peel and remove any remaining white membrane on the orange. Cut orange in half circles. Add to salad. Serves 3 or 4. V Serving Suggestions: Make this side dish into a main dish by serving on a bed of lettuce or watercress. Garnish with sliced avocado and sprouts. Per serving: 65 cal.; 0.69 prot.; 0.1g fat; 7g carb.; 0 chol.; 89mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (3.9% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit. Serving Ideas : This refreshing salad is a perfect complement to Vegetable Brochettes with Rosemary and Sage, or Indian Summer Salad with Cilantro (see recipes). NOTES : Jicama is a crunchy root vegetable popular in South American cuisine. If you like water chestnuts, you’ll love jicama, especially in salads like this one. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * New Potatoes With Rosemary And Garlic Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Side dish Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 very small new potatoes -- scrubbed (12-16) 1 head garlic 4 sprigs fresh rosemary pinch sea salt 1 tablespoon margarine -- butter or olive oil Preheat oven to 375 degrees. If potatoes are too large, cut them into quarters. Separate garlic cloves and remove skins. Rinse rosemary. Cut parchment paper into four 12-or 18-inch squares. Crease each piece in half; then lay flat and open. Place 3 or 4 potatoes near the crease. Add a few garlic cloves, a sprig of rosemary, and a sprinkle of sea salt. Dot with margarine, butter or oil. Fold the parchment over the potatoes, so the edges meet. To seal, fold the edges of the parchment, like closing a turnover or calzone (see diagram on page 30). Bake for 30 minutes. The paper will puff up slightly and brown on the edges. At serving time, slice open paper with a knife or carefully unfold the edges. Serve directly from the paper, or place potatoes, garlic and " drippings " on a plate. Serves 4. V/L Note: Parchment paper, also called baker’s paper, is a thick, strong white paper that is used to line cake pans, cookie trays and baking dishes. It is available in supermarkets and in kitchen and gourmet stores. Per serving: 185 cal.; 4g prot.; 3g fat; 37g carb.; 0 chol.; 114mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 3g Fat (89.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat. NOTES : This dish is baked in parchment paper, as is traditional in European kitchens, to seal in the vegetable juices and herb flavor. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Brochettes With Rosemary And Sage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Entree Grilling Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MARINADE: 2 tablespoons minced fresh rosemary -- (2-3) 2 tablespoons minced fresh sage 1 tablespoon minced fresh thyme 3 cloves garlic -- minced (3-5) pinch white pepper 2 teaspoons prepared mustard 1/4 cup mirin or pineapple juice 1 tablespoon soy sauce -- (1-2) 1 tablespoon lemon juice -- (1-2) 2 tablespoons olive oil 1 dash hot pepper sauce or roasted sesame oil VEGETABLES (FOUR OR MORE OF THE FOLLOWING): 18 small mushrooms -- (18-24) 2 small zucchini 2 small yellow squash 1 small bunch broccoli 2 carrots 1 red or yellow pepper 3 scallions -- (3-4) 1 pint cherry tomatoes olive oil for grilling (optional) Combine marinade ingredients in a large, shallow dish. (Feel free to add more or less of any ingredient, according to taste.) Wash vegetables. Trim ends off mushrooms, but leave whole. Slice zucchini and yellow squash into 1/4-inch rounds (or quarters if they are large). Remove broccoli florets from stems. Slice carrots into thin diagonal rounds. Slice pepper, remove seeds and membranes, and cut into large, bite-sized pieces. Trim scallions and slice into 2-inch pieces. Trim tomatoes but leave whole. Place vegetables into marinade; toss to coat. (If you use a large selection of vegetables, you may need to add extra soy sauce, mirin and juice.) Allow to marinate for about 30 minutes. To assemble brochettes, you need 24 bamboo skewers (6 to 10 inches long). Place a carrot or pepper piece on each skewer, leaving an inch or more at the end; this piece secures the other vegetables. Alternate vegetables to contrast colors and shapes. Transfer brochettes back to marinating dish and pour remaining marinade over them. Cover and refrigerate until ready to cook. To cook, place brochettes directly on a hot grill or under a broiler. Cook each side for 5 minutes or longer, depending on how crunchy you like your vegetables. Brush with oil during cooking if desired. Serves 4 to 6. V Variations: Add other fresh herbs of your choice, such as oregano, marjoram, tarragon or parsley, to the marinade. For Tofu Brochettes, thoroughly drain a pound of firm tofu; slice into cubes. Place cubes in a shallow bowl with additional marinade. Let sit for several hours. (In warm weather, refrigerate while marinating to avoid spoilage.) Combine with vegetables on kebab sticks, then cook. Per serving: 141 cal.; 3g prot.; 7g fat; 15g carb.; 0 chol.; 303mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 8g Fat (42.2% calories from fat); 5g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with Indian Summer Salad with Cilantro or with Spinach Pesto. NOTES : Easy to assemble, colorful and fragrant, these brochettes are tasty fare at summer gatherings. Grill them indoors or out-doors. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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