Western Recipes

1.Adriatic Ravioli Recipe

Directions

1 lb asparagus -- fresh

1 lb cheese ravioli -- small,

: frozen

5 TB butter -- or margarine

1 lg red bell pepper -- seeded

: and cut into

: thin, 2-inch-long strips (1

: cup)

1/2 lb mushrooms -- thinly sliced

: (about 2 cups)

4 lg garlic cloves -- peeled and

: minced

3 TB unbleached white flour

2 1/2 c milk

1/4 ts salt

1 ts paprika -- plus additional

: for

: garnish

1 TB Dijon mustard

1/4 c fresh basil -- chopped

1/2 c Romano cheese -- (2 ounces),

: finely

: grated

: Pepper

: Finely grated Parmesan

: cheese for

: serving

Put a large pot of water on to boil. Snap off and discard the tough

asparagus ends, and cut the stalks into 1-inch pieces. You will have

about 3 cups of asparagus. Steam until barely tender, 6 to 8 minutes,

and set aside.

Begin cooking the ravioli, stirring occasionally.

Melt 1 tablespoon of the butter in a skillet over medium heat. Saute'

the red pepper, mushrooms, and garlic until tender, 3 to 4 minutes.

Remove the pan from the heat.

Melt the remaining 4 tablespoons butter in a large, heavy saucepan

over medium heat. Whisk in the flour, and let it cook for a minute or

two. Slowly pour in the milk, whisking constantly until thickened,

about 3 to 5 minutes.

Add the salt, paprika, mustard, basil, Romano cheese, and pepper to

taste stirring until the cheese is melted. Reduce the heat to very

low, and stir in the sauteed vegetables.

When the ravioli is tender and begins to float , after about 10 to 12

minutes, drain it well, and transfer it to a large serving bowl.

Pour on the sauce, and toss gently. Garnish with paprika, and serve

with Parmesan on the side.

Tender ravioli, asparagus, and mushrooms tossed with a Dijon and basil

cheese sauce make for this elegant entree, named for Italy's beautiful

Adriatic coast. 4 servings

Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from

the author of Horn of the Moon cookbook Adapted for Mastercook

software by Brenda Adams

Recipe By : Ginny Callan, Beyond the Moon Cookbook

From: Brenda Adams ~0700

Servings: 4 servings

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2.Almond Cream Cheese Stuffed French Toast Recipe

Ingredients

3 lb french bread (wide loaf), un

4 oz almonds, dry-roasted, diced

8 oz cream cheese, softened

1/2 cup raspberry preserves

24 eggs

1 1/2 qt milk

1 tsp almond extract

1 tsp vanilla extract

1 tsp cinnamon

1 butter, maple syrup, powdere

Directions

Recipe by: Blue Diamond Growers Cut bread into 1-inch slices and cut a

pocket into each side. Combine almonds, cream cheese and preserves and

stuff into bread pockets. Beat together eggs, milk and flavorings.

Soak bread and saute in butter until browned on both sides. Serve 2-4

slices per person. 

Servings: 6 servings

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3.Alsatian Onion Pie

Serving Size: 4

• 1 Tablespoon Corn Oil
• 1 Kilogram onions -- finely diced
• 1/2 Teaspoon salt
• 2 Deciliters soy milk
• 250 Grams silken tofu
• 1/4 Teaspoon black pepper -- ground
• 1 Teaspoon dried basil
• 2 Teaspoons soy sauce
• 50 Milliliters couscous
• 1 Tablespoon chives -- chopped
• puff pastry -- Enough to fit 10" | 25 cm spring form.

Preheat oven to 350 F | 175 C.

Saute onions in oil, with salt, until translucent and mostly soft.

Dress a 10" | 24 cm spring form with the puff pastry.
Bake in the oven for 5 minutes.

Blend the soy milk, silken tofu, pepper, basil and soy sauce until smooth.

Then combine the onions, the soy milk mixture, chives and the couscous.
Pour into the spring form.
Bake for 30-40 minutes.

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4.APRICOT-PINEAPPLE TOAST

1 cup apricot juice

3/4 cup pineapple juice

3 Tbsp. cornstarch

1/4 tsp. salt

1/4 cup sugar

1/4 cup cold water

1 cup unsweetened pineapple tidbits, drained

2 cups apricots, halves, drained

8 slices toast, whole wheat

Heat fruit juice to boiling. Mix cornstarch, salt, sugar, and water together. Stir into boiling juice. Cook for 5 minutes. Reduce heat and then add drained fruit. Simmer for 20 minutes. Serve over toast. May be served with a creamy topping.

Other fruits, such as berries, peaches, or cherries may be substituted.

****Note: Do not cook the fruit after adding to the fruit juice/cornstarch mixture. Instead, cook the fruit juice/cornstarch mixture for a minimum of 3 minutes. Remove from heat. Then add fruit and serve.

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Introduction

Asparagus first appeared in France under the reign of the great gourmand Louis XIV. The Sun King loved asparagus and received supplies from La Quintinie, his gardener at Versailles, from December on. Although now available year-round, the actual "season" is from March through June

5.Asparagus with Roasted Garlic Vinaigrette

Ingredients

1-1/2 lbs. asparagus, tough ends removed

1/4 cup olive oil

3 garlic cloves, thinly sliced

1 Tablespoon fresh lemon juice

1/2 teaspoon balsamic vinaigrette

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon chopped fresh rosemary

1. Cook asparagus either in salted water or in the microwave until tender. Keep warm on a serving platter.

2. Heat oil and garlic in a small sauce pan over low heat, about 8 minutes. Do not allow garlic to brown, it should just be golden and tender.

3. Pour the warm oil in a small bowl. Add the lemon juice, vinegar, salt, pepper and rosemary. Mix well.

To Serve:

Pour the vinaigrette over the warm asparagus and serve.

6..Asparagus & Red Pepper Quiche

Ingredients

1 lb. asparagus, tough ends removed

1 Tablespoon butter

1 garlic clove, finely chopped

1 red pepper, one-quarter julienned, the rest diced

4 eggs

1 cup half-and-half

1/2 teaspoon salt

1/8 teaspoon pepper

freshly grated nutmeg

1 cup shredded Gruyère or Comté (4 oz.)

1 prepared piecrust, pre-baked

1. Cut off the top 2" of the aspargus.

2. Thinly slice the remaining asparagus stalks.

3. Heat butter in a skillet and add the asparagus stalks, garlic and diced red pepper. Cook, stirring occasionally for about 5 minutes.

4. Meanwhile, cook the aspargus tips in simmering salted water, about 4 minutes. Then add the julienned red pepper and cook for 2 more minutes.

5. Drain the asparagus tips and the red pepper and run under cold water to stop the cooking.

6. Heat oven to 350°.

7. Lightly beat the eggs, half-and-half, salt, pepper and nutmeg in a small bowl.

8. Spread 1/2 cup cheese over the bottom of the crust. Top with the sautéed aspargus stems and diced pepper.

9. Sprinkle the remaining cheese on top and carefully pour the egg mixture over.

10. Decorate the top with asparagus tips and red pepper julienne.

11. Bake for 45 minutes or until quiche is set in the middle.

To Serve:

Serve warm accompanied with a salad for a light spring dinner.

7.Asperges à la Flamande (Asperges Flemish style)

This recipe is for one person, just double, triple, quadruple etc...it for the number of people you plan to serve.

Ingredients

6 warm asparagus stalks per person

2 warm hard boiled eggs per person

3 Tablespoons melted butter per person

chopped parsley

salt and freshly ground pepper

To Serve:

Arrange the spears on each plate along with the eggs and sprinkle with parsley. Each person will make a sauce for the asparagus by crushing the eggs on the plate and blending in the butter, salt and pepper. Dip the asparagus in the sauce and enjoy!

8.Asperges a la Vinaigrette (Asparagus Vinaigrette)

 Recipe By     : A Culinary Journey in Gascony

 Serving Size  : 1    Preparation Time :0:00

 Categories    : French                           Salads

                 Vegetables

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    1      bunch         fresh asparagus -- steaned or boiled

    1      bottle        good quality salad oil or olive oil

    1      bottle        wine vinegar, red, white or champagne

                         salt and freshly ground pepper

 Place asparagus on a platter and let cool to room temperature.

 Pass the oil, vinegar, salt and pepper around the table.  Pour some oil

 (about 2 T) and some vinegar (about 1 t) onto each plate.  (Place a fork

 underneath the top of your plate, tilting the plate gently toward you, and

 pour the vinaigrette into the bottom of each plate.)  Sprinkle with salt

 and pepper.

 Serve the asparagus.  Pick up a piece of asparagus from the platter with

 your hands and stir the vinaigrette with it a little before popping the

 tip in your mouth.  Continue stirring and eating until you get to the

 tougher bottom part of the stem.  Start over with a new piece, adding more

 oil and vinegar as needed.  Pass finger bowls or damp towels after this

 entree! 

 NOTES : Asparagus is a symbol of spring in Southwest France.  Usually

        served with a sharp vinaigrette in Gascony. 

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 9.Austrian Bread Dumplings

Keys:  Ethnic Breads  Austrian  Austria European

Yield: 6 Servings

Ingredients:

          4     oz  Dry bread, diced

        1/2     oz  (1 Tbsp) butter or lard

          1      x  Egg

        1/2    cup  Milk

          3     oz  (3/4 cup) flour

                    Salt and pepper

          1    tbl  Chopped fresh herbs (parsley, chervil,

-----------------  marjoram)  ----------------

Method:

1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but a great improvement

You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan.

Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour.

Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen.

Yield: 12 dumplings Time: 1 hour

Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling.

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10.Beans Bourguignon

• 3oz shallots
• 4oz button mushrooms
• 0.5oz vegan margarine
• 1 pint red wine
• bouquet garni
• 2 cloves garlic
• 1 tbsp tomato purée
• 2 cans mixed beans
• 3tsp vegetarian gravy granules

1. Sweat shallots and mushrooms in margarine
2. Add wine and herbs.
3. Boil for about 25 minutes to reduce
4. Add tomato purée and beans
5. Bring to boil, add gravy granules and simmer until thickened

Serve with wild rice and garlic bread

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11.Pom Koek (Belgian Coffee Cake)

Mix together dry ingredients

3 cups flour

 1/2 cup sugar

1 t soda

1 t cinnamon

1/4 t cloves

1 t salt

Mix together

1 cup honey

1 cup hot coffee

1 egg

1/3 cup Mazola oil

Mix with dry ingredients, using a spoon. Bake in 9x4x2" pan Butter pan and put a piece of waxed paper in bottom so the cake will come out easily. Bake at 350F for 30 minutes. You cannot see when it is done; use a tooth pick to see if center is done. Serve with butter, sliced thinly.

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12.Spice Cookies

2 cups all purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1 1/4 cups (packed) dark brown sugar

1/2 teaspoon salt

1/2 cup unsalted butter

1 egg

Mix flour, cinnamon, ginger, cloves, and baking powder together.  In another bowl, mix brown sugar and butter until light, then beat in the egg.  Add the dry ingredients mixture, mixing well.  Divide into two pieces, wrap and leave to chill for 1 hour.

Roll out each dough piece on floured surface to form a large rectangle.  Cut into 24 small triangles.  Put cookies on a buttered baking sheet.  Bake in a pre-heated oven (350°F.) for 7-8 minutes.

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 13.Austrian Bread Dumplings

Keys:  Ethnic Breads  Austrian  Austria European

Yield: 6 Servings 

Ingredients:

          4     oz  Dry bread, diced

        1/2     oz  (1 Tbsp) butter or lard

          1      x  Egg

        1/2    cup  Milk

          3     oz  (3/4 cup) flour

                    Salt and pepper

          1    tbl  Chopped fresh herbs (parsley, chervil,

-----------------  marjoram)  ---------------- 

Method:

1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but a great improvement

You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. 

Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. 

Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen.

Yield: 12 dumplings Time: 1 hour 

Notes: You may include chopped fried bacon  in the mixture. Leaving out flour will result in a lighter dumpling.

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14.BUTTERMILK PEANUT BUTTER FUDGE

2 cups sugar

1 cup buttermilk

Pinch salt

1/2 tsp vanilla

1/2 cup smooth peanut butter

Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees F. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.

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15.CASHEW CREAM

3/4 cup cashews, raw and cleaned

1 cup water

8 dates

1/2 tsp. vanilla

salt  

Combine all ingredients and blend until very smooth. Chill. Serve over slices of unfrosted cake, on strawberries and biscuits, or over fruit. Looks lovely in parfaits made with fruit, granola, and cashew cream.

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16.NUTTY CASHEW GRAVY 

2 1/2 cups water, hot

1/2 cup cashews, raw and cleaned

1/2 tsp. salt

2 tsp. onion granules

1 - 2 Tbsp. arrowroot

1 Tbsp. Bragg's Amino Acids

1 Tbsp. McKay's chicken style seasoning

1/2 onion, chopped

1/4 cup parsley flakes  

Combine all ingredients except parsley and blend until smooth. Mix in the parsley flakes. Pour into a pan and bring to a boil, stirring constantly until thickened. Wonderful over mashed potatoes or a nut roast!

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17.Alan Alda's Che-Cha Recipe

Ingredients

14 fresh italian plum tomatoes - (good, -sized)

2 handfuls fresh basil leaves - chopp, ed

1 garlic clove, minced

1/3 lb reduced-fat mozzarella - shredded

1 tbsp olive oil

10 oz fusilli (corkscrew) pasta - uncooke, d

Directions  

[NAH Editor's note: We didn't boil or peel the tomatoes and it was

still delicious.] 

DIRECTIONS: =========== Fill a pot with enough water to cover the

tomatoes. Bring to a boil and drop the tomatoes in. Remove them

after about 10 seconds, then peel and chop them. 

Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let

stand in a covered bowl at room temperature for at least 3 hours.

Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix

well. Serve warm. 

Per Serving: Calories: 332 Protein: 19 grams

: Carbs: 51 grams Sodium: 188 mg Fat:

7 grams (19% of calories) 

* Source: "Cooking with the Stars" * Published in "Nutrition Action

Healthletter", March 1994 * Typed for you by Karen Mintzias 

Servings: 5 servings

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18.Cherry Cheese Streusel Pizza Recipe

Ingredients  

CREAM CHEESE FILLING 

12 oz cream cheese, softened

3 oz granulated sugar

1 medium egg 

STREUSEL TOPPING 

3 cup flour

2 cup brown sugar

1 cup butter, softened

1 cup pecans, chopped

1 tsp cinnamon 

TO ASSEMBLE PIZZA 

1 12 dessert pizza shell fresh or par, baked

8 oz cream cheese filling (above)

14 oz cherry pie filling

3 oz streusel topping (above)

Directions  

Prepare Cream Cheese Filling: Cut cream cheese into sugar; add egg.

Blend at medium speed until fluffy. 

Prepare Streusel Topping: Mix flour and brown sugar; cut in butter;mix in pecans and ground cinnamon. Blend thoroughly until crumbly. 

Assemble Pizza: Spread cream cheese filling evenly over fresh or parbaked pizza dough. Spread cherry pie filling over cream cheese

layer. Sprinkle with streusel topping mixture. Bake at 500 degrees

until cheese filling and streusel is lightly browned (about 7-9

minutes). Cool and serve. 

NOTE: You will have enough cherry pie filling, cream cheese filling,

and streusel topping for several pizzas. 

Source: Pizza Today, January 1993. 

Servings: 1 12" pizza

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19.CHILI DOGS  

1 16 oz can spicy fat free refried beans

1 4 or 7 oz can chopped green chiles

1 teaspoon ground cumin -- optional

6 soy hot dogs -- (to 8)

6 hot dog rolls -- (to 8)

or small (6") flour tortillas, warmed  

Combine the refried beans, chiles, 1/4 cup of water, and optional cumin in a medium saucepan. Cook gently until heated through.  

Warm the hot dogs according to package directions. If you'd like, warm the rolls (not necessary if they're fresh).  

Place a hot dog in each roll and spread plenty of chili sauce on either side of it (about 2 tablespoons per serving). If using tortillas, place a hot dog toward one edge of the tortilla, spread the rest of the tortilla with chili sauce, and roll up. You will end up with more chili sauce than you need -- save the rest for making simple burritos later in the week or use as a bean dip for tortilla chips.  

Per Serving (excluding unknown items): 185 Calories; 2g Fat (11.2% calories from fat); 7g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.  

Serving Ideas : Serve with White or Sweet Potato "Oven Fries", simple tossed salad, steamed broccoli

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20.CHOCOLATE GRAVY 

1/3 cup sugar

1 1/2 tablespoons flour

1 1/2 tablespoons cocoa

1/2 cup milk

1/2 cup water

1/4 cup margarine

1 teaspoon vanilla extract  

Whisk together first 5 ingredients in a small saucepan. Bring to a boil over medium heat, whisking constantly. Boil, stirring often, until thickened and bubbly. Stir in butter and vanilla. Serve over biscuits, toast, shortbread, scones, or ice cream.

Makes 1 1/4 cups  

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Per Serving (excluding unknown items): 203 Calories; 13g Fat (54.7% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 150mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

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21.Chunky Vegetable Paella Recipe

Ingredients

1 eggplant, cut into thick -chunks

6 tbsp olive oil

1 large onion, thickly sliced

3 garlic cloves, crushed

1 yellow bell pepper, sliced

1 red bell pepper, sliced

2 tsp paprika

1 1/4 cup risotto rice

2 1/2 cup stock

1 lb fresh tomatoes, skinned and -choppe, d

4 oz sliced mushrooms

1/2 cup cut green beans

14 oz green-peas

1 large pinch of saffron- -strands 

Directions  

Steep the saffron in 3 tb hot water. sprinkle the eggplant with salt,

let drain in a colander for 30 minutes, then rinse and dry. 

In a large paella or frying pan, heat the oil and fry the onion,

garlic, peppers and eggplant for about 5 minutes, stirring

occasionally. Sprinkle in the paprika and stir again. 

Mix in the rice, then pour in the stock, tomatoes, saffron, and

seasoning. Bring to a boil, then simmer the mixture for about 15

minutes, uncovered, shaking the pan frequently and stirring from time to time. 

Stir in the mushrooms, green beans and green peas (with their liquid).

Continue cooking for another 10 minutes, then serve hot, direct from

the pan.  

Servings: 1 servings

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CLASSIC QUICK STICKS

22.SPICED QUICK STICKS

Makes 3 dozen  

2 cups all-purpose flour

1/2 teaspoon coarse salt

1 1/2 teaspoons baking powder

3 tablespoons solid vegetable shortening

2 tablespoons olive oil (optional)

1/2 cup sea salt or coarse salt, for sprinkling (optional)  

1. Heat the oven to 350°. In the bowl of a food processor, pulse the flour, the salt, and the baking powder to combine. Add the shortening, and pulse until the mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until the dough comes together, about 1 minute.

2. Transfer the dough to a lightly floured surface. Form the dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out the dough into an 8-by-10-inch sheet, 1/4 inch thick. Cut the dough lengthwise into 1/4-inch-wide strips.  

3. Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions. Arrange the sticks on two baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with 1/2 cup sea or coarse salt, if using. Press the ends onto the baking sheet to keep the sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer the sticks to a wire rack to cool. Store in an airtight container at room temperature for 2 to 3 days.

23.CURRY TURMERIC QUICK STICKS  

1 teaspoon curry powder

1/2 teaspoon ground turmeric

1/2 cup black onion seeds  

Pulse the curry and turmeric with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. Before rolling out the dough, sprinkle the work surface with the black onion seeds. 

24.CUMIN QUICK STICKS  

2 teaspoons ground cumin  

Pulse the cumin with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon of water for the liquid in the same step.  

25.CUMIN PARMESAN QUICK STICKS  

2 teaspoons ground cumin

1/2 cup finely grated Parmesan cheese (***use the vegan recipe in our archives)  

Pulse the cumin with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. In Step 3, sprinkle the sticks with the Parmesan just after brushing them with olive oil.  

26.VEGETABLE QUICK STICKS  

To make any of the flavored quick sticks below, simply add the juice and the listed amount of water in place of the 1/2 to 3/4 cup of water in Step 1 of Classic Quick Sticks, and proceed with the recipe.  

27.BEET QUICK STICKS

2 tablespoons beet juice, from 1 small beet

Combine the beet juice with 1/2 cup cold water.

28.CARROT QUICK STICKS  

1/4 cup carrot juice, from 5 ounces (about 3) carrots  

Combine the carrot juice with 1/4 cup cold water.

29.PARSLEY QUICK STICKS

1/2 cup parsley juice, unstrained, from 14 ounces of flat-leaf parsley

Strain the parsley juice through a fine mesh sieve. The resulting liquid should equal 1/4 cup. Combine the 1/4 cup parsley juice with 1/4 cup plus 1 tablespoon water.  

30.TOMATO QUICK STICKS  

1 1/2 tablespoons tomato paste  

Dissolve the paste in 1/2 cup plus 2 tablespoons water.

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31.Coconut Treats

Delicious bite sized coconut balls covered with yummy chocolate, an almond joy in disquise!

 

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32.Pepper Corn Paella - Vegetarian Dish Recipe 

Ingredients

1 tbsp vegetable oil

1 onion, chopped

2 garlic cloves, minced

1 cup short-grain rice

1/4 tsp turmeric

2 cup vegetable stock, warm

1/4 tsp salt

1/4 tsp pepper

1 sweet red pepper

1 sweet green pepper

2 plum tomatoes

1 1/2 cup corn kernels

1 fresh parsley, chopped

Directions

In large nonstick skillet or paella pan, heat oil over medium heat;

cook onion, garlic, rice and turmeric for 4 minutes or until onion is

softened. Stir in stock, salt and pepper; bring to boil. Reduce heat,

cover and simmer for 10 minutes. 

Meanwhile, cut green and red peppers in half lengthwise; remove core

and membranes. Cut in half crosswise; cut lengthwise into strips.

Core and chop tomatoes. Stir peppers and tomatoes into pan; cook,

covered, for 15 minutes or until rice is almost tender. 

Stir in corn; cook, covered for about 5 minutes or until liquid has

evaporated.

Garnish with parsley. 

Serve with a crusty roll and crunchy-crisp marinated salad. 

Per Serving: about 365 calories, 7 g protein, g fat,

61 g carbohydrate, 

Servings: 4 servings

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33.FRESH CORN PATTIES

(Croquetitas De Maiz)

1 ancho chiles

cup coarse masa harina (for tamales)

3/4 cup water

2 eggs lightly beaten

3 ears of corn

1/4 cup cilantro; chopped

1 teaspoon sugar

2 teaspoons kosher salt

8 grinds of black pepper

1 tablespoon vegetable oil (plus extra)

Garnishes

Basic Uncooked Tomatillo Table Salsa

Crema

Soak the chiles in hot water for 30 minutes to soften. In a large bowl, mix the masa harina and 1/2 cup of the water to form a dough. Add the eggs and additional water and mix until you get a moist, sticky dough.  

Stem, seed, then finely chop the soaked chiles and mix them into the dough.  

Remove the leaves and silk from the corn. Scrape the kernels into a large bowl.  

Add the kernels to the dough and mix with the cilantro, sugar, salt, and pepper. Mix well.  

In a large nonstick skillet, heat the oil over high heat. Oil your hands and shape the sticky dough into 2-inch patties about 1/4-inch thick. Slip as many patties into the hot skillet as fit comfortably. Brown to crisp on both sides, turn the heat down, and cook over low heat for 20 minutes. The dough inside needs to be completely cooked or it tastes raw. You may want to use two skillets to make the cooking go faster; otherwise, keep the patties in a warm oven while preparing the second batch.  

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Per serving: 92 Calories (kcal); 8g Total Fat; (77% calories from fat); 1g Protein; 4g Carbohydrate; 17mg Cholesterol; 805mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates  

Serving Ideas : These fresh corn patties can be served with chunky Basic Uncooked Tomatillo Table Salsa. Garnish the dish with a few cilantro sprigs and a bit of Crema.  

NOTES : One patty of this easy and tempting recipe can be served as an appetizer. A larger portion can be a main course.

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34.DATE BALLS

1/2 cup margarine

1 cup sugar

1 cup chopped dates

1 egg, slightly beaten

1 tsp. vanilla

2 cups Rice Krispies

1/2 cup chopped walnuts  

Combine margarine, sugar, dates, and egg in saucepan over medium heat. Stir for 10 minutes. Remove from heat and slightly cool. Add vanilla, Rice Krispies, and walnuts. Form into small balls and roll in powdered sugar.  

*May omit egg to make this recipe vegan. You may wish to add cornstarch, but optional.

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35.Lentils & Spanish Rice Enchiladas Recipe 

Ingredients

1 box spanish quick brown rice

1/2 cup lentils

2 cup water

2 cup grated cheese

16 oz enchilada sauce

15 corn tortillas, moistened

Directions  

Prepare contents of box according to package directions. Cook lentils

in the 2 cups of water and drain off excess water. (Note: lentils and

rice will cook in the same amount of time). Mix the rice and lentils

and place 2 tablespoons full in each tortilla and roll. Place in a 9

x 13 pan and cover with enchilada sauce. Sprinkle with cheese and

place in oven for 20 minutes at 300 F. 

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987

Arrowhead Mills, Inc. (Reprinted with permission) Electronic format

courtesy of: Karen Mintzias 

Servings: 15 enchiladas

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36.Creamy Fettuccini Alfredo Recipe

Directions  

8 oz cream cheese -- cubed

3/4 c grated Parmesan cheese

1 stick butter -- softened

1/2 c heavy cream

8 oz fettucine -- cooked &

: drained

1/8 ts fresh grated nutmeg 

In a large saucepan, stir together the cream cheese, parmesan,

butter, and cream. Heat, stirring, until smooth. Add hot, cooked

fettuccini, and toss until well covered. Serve immediately, sprinkled

with nutmeg. 

~ - - - - - - - - - - - - - - - - -

NOTES : Margarine, and milk can be substituted for the butter and

cream for the weak at heart.

Servings: 4 servings

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37.French Niçoise Green Beans

Serving Size: 4

• 1 medium onion -- chopped
• 2 stalks celery -- chopped
• 1 pound green beans
• 15 ounces canned tomatoes -- chopped
• 4 tablespoons vegetable stock
• 1 bay leaf
• 1/2 cup parsley -- chopped
• salt and pepper

Serve with rice, mashed potatoes, or potato pancakes.
Prep: 35 mins
Heat oil in frying pan; gently saute onions and celery until lightly browned.
Boil or steam beans until tender, 10 mins; drain and set aside.
Add tomatoes, stock, bay leaf and parsley to saute.
Stir well; simmer 20 mins uncovered.
Season to taste.
Add beans to sauce and stir well.
Bring back to simmer and cook 2 mins.
Good source of vitamin A and C.

This was really delicious.
Cut olive oil to it.
I drained the tomatoes and used about 5T of the juice in place of 4T vegetable stock

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38.Baked French Onion Veggies

• 4 medium potatoes
• 4 large carrots
• 1 large onion
• 6 cloves garlic
• 1 sweet potato
• any kind of beans (green, butter)
• 1 parsnip
• some whole mushrooms
• 2 packets of French onion soup mix (check the ingredients!)
• approx. 1 1/2 cups water
• mixed herbs

Preheat oven to fairly hot, chop all veggies and put in an oven bag.
Mix soup packets with water, pour onto veggies and seal bag.
Put in oven for approx. 30 mins or until veggies are tender.

Serves: 4.

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39.FRENCH TOAST  

Ingredients:

2 cartons (1 cup) Morningstar Farms Scramblers

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup milk

6 slices bread  

Directions:

Blend Scramblers/ salt/ cinnamon and milk in a shallow dish. Heat non-stick skillet and spray with non-stick cooking spray. Dip bread in Scramblers mixture coating both sides thoroughly. Fry until golden brown on both sides turning once. Serve hot with syrup.

Nutritional Information Per 2 slice serving:

Calories 215

Protein 15 g

Carbohydrate 34 g

Fat 2 g

Sodium 310 mg

Cholesterol 0 mg

Serves 3

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40.FRESH CORN PATTIES

(Croquetitas De Maiz)  

1 ancho chiles

cup coarse masa harina (for tamales)

3/4 cup water

2 eggs lightly beaten

3 ears of corn

1/4 cup cilantro; chopped

1 teaspoon sugar

2 teaspoons kosher salt

8 grinds of black pepper

1 tablespoon vegetable oil (plus extra)

Garnishes

Basic Uncooked Tomatillo Table Salsa

Crema  

Soak the chiles in hot water for 30 minutes to soften. In a large bowl, mix the masa harina and 1/2 cup of the water to form a dough. Add the eggs and additional water and mix until you get a moist, sticky dough.  

Stem, seed, then finely chop the soaked chiles and mix them into the dough.  

Remove the leaves and silk from the corn. Scrape the kernels into a large bowl.  

Add the kernels to the dough and mix with the cilantro, sugar, salt, and pepper. Mix well.  

In a large nonstick skillet, heat the oil over high heat. Oil your hands and shape the sticky dough into 2-inch patties about 1/4-inch thick. Slip as many patties into the hot skillet as fit comfortably. Brown to crisp on both sides, turn the heat down, and cook over low heat for 20 minutes. The dough inside needs to be completely cooked or it tastes raw. You may want to use two skillets to make the cooking go faster; otherwise, keep the patties in a warm oven while preparing the second batch.  

- - - - - - - - - - - - - - - - - - -  

Per serving: 92 Calories (kcal); 8g Total Fat; (77% calories from fat); 1g Protein; 4g Carbohydrate; 17mg Cholesterol; 805mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates  

Serving Ideas : These fresh corn patties can be served with chunky Basic Uncooked Tomatillo Table Salsa. Garnish the dish with a few cilantro sprigs and a bit of Crema.  

NOTES : One patty of this easy and tempting recipe can be served as an appetizer. A larger portion can be a main course.

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41.FUDGIES

1 1/2 Cups Rolled Oats

1 Cup Coconut

1 Cup Chopped Nuts

1/4 Cup Cocoa

1/4 Cup Evaporated Milk

1/4 Cup Butter

1/2 Cup Brown Sugar

1/2 Cup Sugar

1/2 Teaspoon Vanilla  

Mix oats, coconut and nuts. Combine cocoa, milk, butter and both sugars. Cook over medium heat to full boil. Boil 1 minute, stirring constantly.  

Remove from heat. Add vanilla. Pour over oat mixture and combine till well coated. Drop onto waxed paper by Tablespoonfuls. Chill. Makes about 3 dozens.

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42.German Vegetable Medley

Serving Size : 4

• 4 tb Margarine
• 1/2 lb Asaparagus, cut to 1" pieces
• 1 1/2 c Peas
• 1 c Sliced carrots
• 1 sm Cauliflower head, cut into --florets
• 2 ea Kohlrabi, peeled & sliced
• Salt & pepper
• Cold water
• 1 1/2 ts Cornstarch
• 1 tb Chopped parsley

In a large pot, heat margarine & saute the asparagus, peas, carrots, cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated.
Add a little water, salt & pepper.
Simmer till the vegetables are tender but still chewy.

In a small bowl, mix the cornstarch with 2 tb water & add to vegetables stirring till sauce has thickened.
Serve with parsley.

Vera Gewanter, "A Passion for Vegetables"

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43.Bavarian Noodles With Apples Recipe

2 cup (4 oz) uncooked medium egg noodles

2 tbsp margarine or butter

1 1/2 cup thinly sliced apples

1/2 tsp caraway seed

2 tbsp honey

1 tbsp dijon mustard

Directions  

Cook noodles per package. Drain and set aside. Melt margarine in

medium skillet over medium-high heat. Add apples and caraway seed;

cook until apples are crisp-tender, stirring occasionally. (Don't

worry if the apples break up.) Add cooked noodles, honey and

mustard; mix lightly. Cook until thoroughly heated. Makes 6 servings.  

Servings: 6 servings

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44.ITALIAN WRAP

Ingredients:

1 Morningstar Farms Garden Grille

8 inch flour tortilla

1 ounce marinara sauce

1/2 ounce Mozzarella Cheese  

Directions:

Cut Garden Grille into 3/8 inch thick julienne strips. Fry on grill top until golden and slightly crisp ( 3-4 minutes). Place hot strips in center of tortilla. Top with sauce and cheese. Fold edges over filling and roll up tortilla. Heat in microwave for approximately 30 seconds.  

Nutritional Information Per sandwich:

Calories 300

Protein 14 g

Carbohydrate 32 g

Fat 10 g

Sodium 450 mg

Cholesterol 10 mg  

Makes 1 sandwich

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45.HONEY PINEAPPLE GLAZED WHAM

Ingredients:

4 1/2 lb. Worthington Wham roll

whole cloves

15 1/4 ounce can crushed pineapple

1 cup honey

2 tablespoons cornstarch  

Directions:

With a sharp knife score top of WHAM in criss-cross pattern. Insert 1 whole clove in center of each diamond formed by score lines. Mix together pineapple/ honey/ and cornstarch. Pour over top of WHAM. Bake at 300 F. for 90 minutes basting frequently with glaze. Slice and serve.  

Nutritional Information Per 8 ounce serving with glaze:

Calories 432

Protein 28 g

Carbohydrate 38 g

Fat 19 g

Sodium 1793 mg

Cholesterol 3 mg  

Serves 12

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46.PRIME PATTIES WITH GRILLED VEGETABLES

Ingredients:

9 ounce box Morningstar Farms Prime Patties

1 1/4 ounce package taco seasoning mix

2 small zucchini -- sliced

1 tomato -- diced

1 small onion -- cut into wedges

1/2 cup sliced mushrooms  

Directions:

Place 2 frozen Prime Patties on a large square of aluminum foil. Sprinkle with 1/4 of the taco seasoning. Top with 1/2 of the vegetables. Sprinkle vegetables with 1/4 of taco seasoning. Fold foil and crimp edges to seal in ingredients for grilling. Repeat for remaining 2 Prime Patties. Place on hot grill for 20-25 minutes; turning occasionally. Serve over steamed rice if desired.  

Nutritional Information Per 6 ounce serving:

Calories 160

Protein 18 g

Carbohydrate 9 g

Fat 5 g

Sodium 429 mg

Cholesterol 0 mg  

Serves 4

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47.PRIME PATTIES WITH GRILLED VEGETABLES

Ingredients:

9 ounce box Morningstar Farms Prime Patties

1 1/4 ounce package taco seasoning mix

2 small zucchini -- sliced

1 tomato -- diced

1 small onion -- cut into wedges

1/2 cup sliced mushrooms  

Directions:

Place 2 frozen Prime Patties on a large square of aluminum foil. Sprinkle with 1/4 of the taco seasoning. Top with 1/2 of the vegetables. Sprinkle vegetables with 1/4 of taco seasoning. Fold foil and crimp edges to seal in ingredients for grilling. Repeat for remaining 2 Prime Patties. Place on hot grill for 20-25 minutes; turning occasionally. Serve over steamed rice if desired.  

Nutritional Information Per 6 ounce serving:

Calories 160

Protein 18 g

Carbohydrate 9 g

Fat 5 g

Sodium 429 mg

Cholesterol 0 mg  

Serves 4

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48.HAWAIIAN GARDEN VEGE-PATTIES

Ingredients: 1 package Morningstar Farms Garden Vege-Patties

4 thin slices Provolone Cheese

4 whole grain sandwich buns

4 slices pineapple

leaf lettuce

prepared sweet and sour sauce  

Directions: Heat Garden Veggie Patties according to package directions. Place cheese on each pattie and continue to heat until cheese melts. Place a Garden Veggie Pattie on each bun and top with pineapple slice/ leaf lettuce and sweet and sour sauce.  

Nutritional Information Per sandwich:

Calories 365

Protein 18 g

Carbohydrate 46 g

Fat 12 g

Sodium 940 mg

Cholesterol 14 mg  

Serves 4

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49.Irish Colcannon

• 1lb cabbage cored, quartered and shredded
• 2lbs potatoes, peeled and cut into 2" peices
• 2 small leeks (white and pale green parts only) washed and sliced
• 1C soy milk
• 1/2 t ground mace
• 8T + 2T margarine
• salt and pepper

In seperate pans, cook cabbage and potatoes in boiling salted water until tender, 12-15 min.
Drain cabbage and chop, drain potatoes and mash.

Meanwhile, combine leeks and milk and cook over med, heat until tender, 8-10 min.

Add potatoes, salt, pepper and mace to leeks and soy milk and stir over low heat until blended.
Add cabbage and 8T margarine and stir again to the consistency of mashed potatoes.
Dot with remaining margarine.
Serve at once!

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50.Irish Vegetables Recipe

Ingredients

1 Bay leaf

1 cup Water

2 tbsp Wine vinegar

1/2 cup Corn

1/2 cup Broccoli flowerets

1/2 cup Carrot

1/2 cup Cauliflowerets

1/4 cup Piniento, chopped

Salt to TASTE(very little for me

Fresh ground pepper

Directions  

eCombine bay leaf, water, wine vinegar in medium saucepan. Bring to a

boil; add vegetables. Simmer(steam for me) until vegetables are

tender. If you MUST simmer, drain, remove bay leaf. Add salt and

pepper Food Exchange per serving: 1 VEGETABLE EXCHANGE (IN THE BOOK,

IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51 

The Complete Diabetic Cookbook by Mary Jane Finsand

Brought to you and yours via Nancy O'Brion and her Meal-Master 

Servings: 5 servings

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51.ITALIAN CALZONE

Ingredients:

16 ounce loaf frozen bread dough

8 ounces Worthington Ground Meatless Sausage

8 ounce can tomato sauce

1/4 teaspoon garlic powder

1/2 teaspoon basil

1 teaspoon oregano

1/2 teaspoon ground red pepper

1/2 teaspoon fennel seed

1/4 cup diced green peppers

1/2 cup diced onions

4 ounces shredded mozzarella cheese  

Directions:

Thaw bread dough according to package instructions. Combine remaining ingredients and mix thoroughly. Cut bread dough into 6 equal portions. Roll each section into a 6 inch circle on floured surface. Place 1/2 cup of filling mixture on 1 side of circle. Moisten edge of dough and fold over filling mixture. Crimp edges with fork. Spray completed calzone with non-stick cooking spray. Repeat process for each calzone. Place calzones on baking sheet sprayed with non-stick cooking spray. Bake at 375 F for 20-25 minutes until golden brown.  

Nutritional Information Per 1 calzone serving:

Calories 361

Protein 22 g

Carbohydrate 46 g

Fat 11 g

Sodium 808 mg

Cholesterol 13 mg  

Yields 6 calzones

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52.ITALIAN FRITTATA

Ingredients: 1 cup Morningstar Farms Better 'n Eggs

1 tablespoon skim milk

1/8 teaspoon garlic powder

1/4 teaspoon leaf oregano

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 cup chopped red pepper

1/4 cup chopped broccoli flowerets

4 ounces Morningstar Farms Breakfast Links; chopped

1/4 cup alfalfa sprouts

1/4 cup sliced mushrooms

2 ounces (1/2 cup) shredded fat free cheddar cheese  

Directions: Combine first six ingredients in a small bowl; beat well. Coat a medium non-stick skillet with cooking spray. Saute red peppers/ broccoli and chopped Breakfast Links for 2-3 minutes. Remove mixture from skillet and set aside. Add egg mixture and cook over low heat until set. Top with cooked vegetable mixture/ alfalfa sprouts and mushrooms. Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.  

Nutritional Information Per 8 ounce serving:

Calories 230

Protein 31 g

Carbohydrate 9 g

Fat 7 g

Sodium 1060 mg

Cholesterol 5 mg  

Yields 2 servings

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53.VERDURA D'ESTATE ALLA GRIGLIA

(Grilled Summer Vegetables)

INGREDIENTS

PREPARATION

Trim the stems off of all of the vegetables. 

Slice all of the vegetables horizontally to their vertical access, thereby cutting rounds.  Make each slice at least 1/2 inch thick.   Combine the olive oil, the Balsamic vinegar, the oregano and salt and pepper to taste in a small stainless steel bowl.  This will be used to brush the vegetables as they are being grilled.

Heavily salt each eggplant slice, and place them in a colander.  Let them exorcise themselves of their bitter juices as you grill the rest of the vegetables.

Heat the grill to an even hot temperature.  (The one we use reads 500° on the external thermometer while we are grilling.) Place a layer of sliced onions and squash on the grill.  Brush the top side with the olive oil mixture. Grill for a minute and turn each slice over.  Oil this side now.  Let each side grill until it is browned to your liking.  Grill all of the vegetables in this way.

By now the eggplants are ready.  Drain them and rinse them well.  Squeeze them gently between paper towels, and then place them on the grill. Brush with the olive oil mixture as before and grill in the same manner as the zucchini.

Once grilled, these vegetables are to ready to eat in a variety of ways.  They can be eaten as is or as follows:  Place a slice of your favorite cheese  on a round, and cover with a second round.  Grill this for a couple of minutes.  Eat while warm.

A pasta sauce can be made from these vegetables in the following manner:

Chop 4 cups of vegetables into large pieces.  Chop 4 plum tomatoes into cubes.    Saute the grilled vegetables and the tomatoes together.  Add a cup of vegetable or chicken broth to the pan.  Simmer for 5 minutes.  Use this as a sauce for rigatoni pasta. 

They can be used as the basis for any number of dishes limited only by the cooks imagination.

54.LASAGNA di CAVOLO e VERDURA

(Cabbage Lasagna and Vegetables)

INGREDIENTS

PREPARATION OF THE BÉCHAMEL

Make the recipe given in the link above.  When approximately 1/2 of the liquid called for has been added, substitute 3 Tbl.  of tomato paste and 1 cup of water for the rest of the liquid.  Modify these measurements accordingly.  The objective is to obtain a sauce the consistency of heavy cream.  Once the sauce is finished set  it aside.

PREPARATION OF THE FILLING

Cut the carrot in half across the length, then half each piece.  Cut the celery into 4-5 inch pieces.  Parboil the celery and the carrot for 2-3 minutes in salted water.  Remove from the hot water and immediately put into cold water.  When cooled, chop each into small pieces. Mix together so that each is evenly distributed.

Parboil the fave, alone, for 1-2 minutes. Drain and cool.  Peel them. This is one of the few times that I actually suggest peeling fave. I usually leave the skins on the beans.

Cream the goat cheese by adding 1/4 cup of water to the cheese and mixing it with a fork or small electric hand mixer.  It needs to be the consistency of heavy whipped cream.  Fold the Parmesan into the creamed goat cheese. Set aside.

Peel the hard cooked eggs and discard 3 of the yolks.   Slice the whites into 1/8 inch pieces, and crumble the yolk.  Gently mix the whites an the yolks in a small bowl.  The yolk should be distributed evenly among the whites.  Set aside.

PREPARATION OF THE CABBAGE

Place the cabbage in enough water so that it floats in the pot.  Being to a boil and cook for 5 minutes.  Remove from the pot and cut off the outer leaves which are soft.  Return the rest of the head to the pot and repeat the procedure.  Do this until all of the leaves other than the very small ones at the core are cooked.  Drain all of the leave on a paper towel.

Chop the small leaves near the core of the cabbage into small pieces and add to the carrot and celery mixture.

ASSEMBLING THE DISH

Use a 9 x 12  rectangular casserole pan or a round pan about 10 inches in diameter.  put abut 1 Tablespoon of olive oil in the casserole and spread on the pan with a paper towel or your fingers.  Once this is done, cover the bottom of the pan with the largest cabbage leaves.  Overlap them by about an inch.   Spread three of four spoonfuls of the creamed goat cheese over the layer, then 3-4 Tbl. of the vegetable mix.  Next add a a sparse layer of Prosciutto. Add about 1/4 of the sliced hard cooled egg mixture. 

Spread the fave between the layers of cabbage by sprinkling a handful or so evenly over the last layer. (You can actually add more than are in the recipe if fave are a favorite recipe.   For those who cannot find fave, they can actually be left out of the recipe.  It would not be the same, but still an interesting dish.)

Alternatively, puree the beans with olive oil and Parmesan cheese. Spread the puree between the cabbage as you would the beans themselves. This is a very nice alternative if you have enough beans. In fact make more than you need for the lasagna and use the puree on crostini. Follow the directions for any bean crostini on The Artisan.

 Finally, spoon 3-5 Tbl. of the béchamel mix over the layer

Cover the first layer with Cabbage leaves and repeat the procedure as in the first layer.  Continue doing this until you have either run out of dish or ingredients.  Either way the last layer should be cabbage leaves.  Dot this with either butter or olive oil.  Sprinkle bread crumbs over the cabbage and bake at 350° for 40 - 45 minutes.  Serve using the remaining béchamel as a sauce, and sprinkle each serving with Parsley leaves and shaved Parmesan cheese as a garnish.

55.Angel Hair Pasta & Stewed Tomatoes Recipe

Ingredients

1 box angel hair pasta

2 can stewed tomatoes juice from one lemo, n (small)

1 cup broccoli, chopped

3 cloves garlic, chopped up fine

2 tsp fresh oregono

1 tsp basil

1 tsp thyme 

Directions  

Cook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli and

rest of ingrediants. Its that easy and tastes great!

Servings: 1 servings

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(Pasta with Broccoli, Olives and Tuna)

Ingredients

Preparation

Saute the garlic in the olive oil for about 1 minute.  Add the broccoli, and sauté over high heat for 3-4 minutes, being sure not to overcook the broccoli.  Add the olives and continue heating for 2 minutes. turn off the heat

Begin to heat the water for the pasta at this point.

As soon as the water for the pasta boils, add the pasta to the water.  Add the tuna to the broccoli-olive mixture and turn the heat to high.  Mix often and well adding salt and pepper to taste.  cook in this manner for 2 minutes or so, then   add 1 ladleful of pasta water to the broccoli mixture and continue to cook.

Immediately drain the pasta when it is very al dente, add it to the broccoli mixture, and heat over high heat for 1 minute.

Serve in bowls. Garnish with the shaved cheese mixture.

57.ITALIAN WRAP

Ingredients:

1 Morningstar Farms Garden Grille

8 inch flour tortilla

1 ounce marinara sauce

1/2 ounce Mozzarella Cheese  

Directions:

Cut Garden Grille into 3/8 inch thick julienne strips. Fry on grill top until golden and slightly crisp ( 3-4 minutes). Place hot strips in center of tortilla. Top with sauce and cheese. Fold edges over filling and roll up tortilla. Heat in microwave for approximately 30 seconds.

Nutritional Information Per sandwich:

Calories 300

Protein 14 g

Carbohydrate 32 g

Fat 10 g

Sodium 450 mg

Cholesterol 10 mg  

Makes 1 sandwich

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58.Mediterranean Potato-Stuffed Onions

59.MARVELOUS MUSHROOM CHEESEBURGERS  

1/4 cup plus 2 Tbsp. whole wheat flour

1/4 cup plus 2 Tbsp. wheat germ

1/2 tsp. baking powder

1/8 tsp. salt

1/8 tsp. pepper

1/8 tsp. dried oregano

1/8 tsp. dried basil

1/8 tsp. garlic powder

4 egg whites

1/4 cup very finely chopped onions

2 cups chopped mushrooms

4 ounces sliced low fat cheese  

In medium bowl, combine flour, wheat germ, baking powder, and spices. Mix well. In another bowl, combine egg whites, onions, and mushrooms. Add to dry mixture, mixing until all ingredients are moistened. Shape mixture in four burgers, wetting hands slightly to prevent sticking. Preheat skillet and lightly oil, cook burgers until nicely browned on both sides, turning several times, when ready, top with cheese and heat until melted.

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60.Delicious Veggie Mushroom and Onion Gravy 

3 vegetable bullion cubes or 3 tablespoons Better Than Bullion

About 10 Mushrooms

1/2 a large onion

1/2 stick butter

corn starch  

Cut up mushrooms and onions, then fry in butter, set aside. Boil 3 cups water and add vegetable bullion cubes. Mix corn starch with water in a bowl and add to bullion/water until desired thickness.Add mushrooms and onions and let simmer for about 10 minutes. Enjoy!

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61.Fattigmands Bakkelser(Norwegian Fried Cookies)

Norwegian deep fried cookies with a slight spicy flavor. I substitute cinnamon instead of the cardamom.

 

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62.Fattigmands Bakkelser(Norwegian Fried Cookies)

Norwegian deep fried cookies with a slight spicy flavor. I substitute cinnamon instead of the cardamom.

 

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63.NUTTY SPICED BANANAS

6 bananas, slightly underripe

3 tablespoons chopped unsalted cashew nuts

3 tablespoons chopped unsalted peanuts

3 tablespoons dried coconut

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

Juice of 1/2 orange

4 tablespoons rum

1 tablespoon butter  

Preheat the oven to 375 degrees.  

Slice the bananas and place them in a greased, ovenproof, 9 by 9inch dish.  

In a small bowl, mix the cashew nuts, peanuts, coconut, sugar, cinnamon, and nutmeg.  

Pour the orange juice and rum over the bananas, then sprinkle them with the nut and sugar mixture. Dot the top with butter. Bake in the oven for 20 to 25 minutes, until the bananas are golden and the sauce is bubbling.  

Serve warm with vanilla ice cream.  

Yield: 4 servings

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64.Ozarks Persimmon Pudding

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65.PEPPER STEAK

Ingredients: 8 ounces beef top round sliced 1/4 inch thick

2 tablespoons soy sauce

2 tablespoons vinegar

2 tablespoons sugar

2 tablespoons cornstarch

1/2 cup water

1 chopped green pepper

1 small onion slivered

1 fresh tomato cut into wedges

1 tablespoon vegetable oil

2 cups cooked brown or white rice

Directions: Combine beef with soy sauce/ vinegar/ sugar/ cornstarch and water. Set beef mixture aside while chopping vegetables. Heat oil in large skillet or wok. Fry beef strips over high heat until browned (reserve beef marinade). Remove beef from skillet and fry vegetables. When vegetables are tender crisp add browned beef and marinade mixture. Continue cooking until thick. Serve over cooked rice.

Nutritional Information per 9 ounce serving:

Calories 330

Protein 20 g

Fat 7 g

Carbohydrate 44 g

Sodium 500 mg

Cholesterol 39 mg  

Serves 4

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66.Tomato, Potato And Pepper Casserole

1/4 cup olive oil

2 large all-purpose potatoes (about 1 pound, scrubbed and sliced 1/4 inch thick about 3 1/2 cups)

2 small red,yellow or green bell peppers ( about 12 ounces) cored, seeded and sliced 1/2 inch thick (2 1/2 cups)

2 large ripe tomatoes (about 1 pound, cored and sliced 1/4 inch thick, ( 2 1/2 cups)

2 teaspoons minced garlic

1/2 teaspoon each salt, pepper, and dried oregano  

Heat oven to 375. Have ready a shallow 1 1/2- 2-quart baking dish.

Spread 1 tablespoon of the oil over bottom of baking dish. Layer half of the potatoes, slightly overlaping if necessary, in dish. top with 1 1/4 cups of the peppers, then 1 1/4 cups sliced tomatoes. Drizzle 1 tablespoon of the oil. Sprinkle with 1 teaspoon garlic and 1/4 teaspoon each salt, pepper and oregano. Repeat layers using remaining ingredients.  

Bake uncovered, 50 minutes to 1 hour, until vegetables are tender. Serves 6  

This dish may be served hot or at room temperature

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67.Ratatouille in Phyllo

• 1 eggplant, diced
• 2 zucchini, diced
• 1 red pepper, cored, seeded and diced
• 1 onion, chopped
• 5 garlic cloves, chopped
• 2-3 tomatoes, chopped
• freshly ground pepper
• basil
• thyme
• oregano
• phyllo dough
• olive oil

Heat a tablespoon or two of olive oil.
Saute the eggplant until soft, set aside.
Heat another tablespoon or two of oil.
Sauce zucchini and pepper. Set aside.

Saute onion and garlic in same pan (should be some oil leftover from the zucchini/pepper) until golden, add tomatoes and seasonings.
Saute for about 10 minutes, add the eggplant, zucchini and pepper and saute for another 10 minutes or so.
Take off heat.

Lay down a sheet of phyllo dough and brush lightly with oil of your choice, lay another sheet on top of it, brush with oil again.
Put one-quarter of the veggie mixture in the middle, fold corners in, making a square packet, flip over and set on greased baking sheet.
Make 3 more packets, using 2-3 phyllo sheets for each one.
(I had to use 2 baking sheets, the packets are largish).

Bake at 350-375 until brown (15-20 minutes).

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68.OATMEAL RICE CHEWIES

Ingredients:

1/2 cup margarine

1 cup granulated sugar

1 cup brown sugar

1/2 cup unsweetened applesauce

1/2 cup Morningstar Farms Scramblers

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups rolled oats

2 cups puffed rice cereal

1 cup shredded coconut

1 cup golden raisins

2 tablespoons wheat germ (optional)  

Directions:

Cream together margarine and sugars. Mix in applesauce/ Scramblers and vanilla. In a separate bowl sift together flour/ baking soda/ baking powder and salt. Add flour mixture to first mixture and mix thoroughly. Add remaining ingredients; mixing to combine. Drop from teaspoon onto ungreased cookie sheet and bake at 350 degrees F. For 10 minutes.  

Nutritional Information Per cookie:

Calories 150

Protein 2 g

Carbohydrate 27 g

Fat 4 g

Sodium 115 mg

Cholesterol 0 mg  

Makes 3 dozen 3 inch cookies.

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69.RICE PUDDING

2 c cooked rice

1 1/2 c milk

1/8 t salt

4 to 6 T sugar or 1/2 c brown sugar

1 T soft butter

1 t vanilla

2 to 4 eggs  

Mix the above well  

Add:  

1/2 t grated lemon peel  

1 t lemon juice

( 1/3 c raisins or dates)  

Combine lightly with fork--Grease a baking dish. Cover the bottom and side with cookie crumbs. Put rice misture in dish and cover top with more crumbs. Bake the pudding until set--about 50 mins. Serve hot or cold.

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70.Scottish Barley & Mushroom Casserole

• 2 medium cooking onions, minced
• 1 clove garlic, minced
• cooking oil
• 1 lb mushrooms, thinly sliced
• 1 cup pearl barley
• 1 Tbsp dried basil
• 3 cups vegetable stock
• salt & freshly ground pepper, to taste
• freshly chopped parsley

1.. Preheat oven to 375º.

2. In a stovetop to oven safe casserole dish with a lid, sauté onions & garlic in oil until translucent & browned.

3. Add mushrooms & cook until tender.

4. Add barley, basil, salt, pepper & stock. Bring to boil.

5. Cover & put in oven. Cook until barley is tender - 45-50 minutes.

6. Toss with parsley & serve.

Try switching the basil for Italian or Greek seasoning

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71.Spanish Pinchitos morunos (Moorish kebabs)

For eight or ten people.

• 200 gr. seitan
• 200 gr. tofu
• 200 gr. tempeh
• one glass olive oil
• half teaspoon cumin
• one teaspoon paprika
• half teaspoon turmeric
• half teaspoon thyme
• one teaspoon chopped parsley
• salt and pepper
• skewers and bread

Soak all the herbs in olive oil. Add tofu, seitan, tempeh and spices. Marinate overnight. Put on skewers and barbecue. Delicious!

Raw onion, tomato, mushroom, courgette, etc., can be added to the skewers.

For four people.

• 500 gr. bread from the day before
• 2 kg. peeled tomatoes. one
• glass olive oil
• two cloves garlic
• salt

Blend the ingredients together. In Córdoba, people do not use the crust of the bread or the pips from the tomatoes, but if in a hurry it still works.

Eat with bread fried in olive oil, or toast. Decorate with chopped parsley and slices of shallow fried seitan or arame seaweed.

• one third unrefined sesame oil
• one third unrefined corn oil
• one third apple vinegar
• half teaspoon ground cinnamon
• one teaspoon whole mustard

Shake very well. Use with avocado, cucumber, tomato, lettuce, apple, mango, papaya, etc.

(a traditional recipe from Castilla y León).

• one bay leaf
• one chopped onion
• two cloves garlic
• olive oil
• 500 gr. potatoes
• 250 gr. oyster mushrooms
• Cuban rum
• vegetable stock,
• salt and pepper

1. Wash each potato and cut into four pieces, brush with olive oil, paint with salt and mixed herbs and bake on the top shelf of a hot oven (mark 6) for 13 hours.

2. Fry onions in olive oil with garlic and bay leaf. When onions change colour, add mushrooms. Shallow fry and cover with stock. Simmer 15 to 20 minutes. Add potatoes and flambé with Cuban rum.

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74.Spanish Rice Recipe

Ingredients

2 cup Rice cooked

2 tsp Green pepper, diced

1/2 Onion, chopped

2 tsp Pimento bits

1 tsp Salt, (if you must)

1/2 tsp Pepper

1 cup Tomato juice

1 tsp Worchestershire sauce

Directions  

Mix all ingredients together and bake at 350F for 30 minutes or until

heated through and bubbly. Fluff with fork before serving.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 VEGETABLE

EXCHANGE 

Servings: 4 servings 

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75.Sweet Peppers Stuffed with Saffron Rice
 

It is easy to get confused by all the names, types and colors of peppers.
Like tomatoes, the color of peppers, or capsicums, as they are also known, changes with their stages of ripeness, from green to yellow to red.
Their flavor changes, too, becoming sweeter as the fruit matures.
Many cooks recommend skinning peppers before use by broiling (grilling) them until the skin can be peeled away.
I prefer to leave the skin on.

• 1/2 cup (4 fl. oz. 125 ml) olive oil
• 1 green sweet pepper (capsicum) deseeded and cubed medium onion chopped
• 1 stalk fennel chopped
• 2 cloves garlic chopped
• 1/2 cup (4 oz. 125 g) brown rice
• 1-1/2 cups (12 fl. oz. 375 ml) water
• 2 tablespoons tomato paste (puree)
• 1 cup (4 oz. 125g) chopped fresh spinach or sorrel leaves
• Large pinch of saffron or turmeric
• 1/3 cup (2 oz. 60 g) green peas
• Sea salt and freshly ground black pepper
• 4 red sweet peppers (capsicums) tops sliced off and seeds and white membranes removed

Heat the oil in a saucepan and stir-fry green sweet pepper, onion, fennel, and garlic for 4 minutes.
Do not brown.

Add the rice and stir well.
Stir in the water.
Add the tomato paste, spinach or sorrel, spice, and peas.
Bring to the boil, cover, and cook for 30 to 40 minutes or until the rice is cooked but still firm and has absorbed all the water.
Add more water during cooking if it is absorbed too quickly.
Season to taste with salt and pepper.

Fill the red sweet peppers with the rice mixture.
Place the peppers, upright, in a shallow baking pan.
Add water to half-way up the peppers.
Season the water and cover the dish with aluminum foil.
Braise in a preheated oven at 400 degrees F (200 degrees C) for about 35 minutes.

Flavor the cooking water, if necessary, with little yeast extract to form a stock.
Serve the peppers hot or cold, moistened with a little stock

VARIATION:
For a more substantial dish, add nuts, cooked beans or diced mushrooms, to the cooked rice mixture.

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76.TWO-BEAN TAMALE PIE

1 medium green pepper chopped 1 small onion, chopped (1/3 cup)

2 cloves garlic, minced

1 Tbsp. cooking oil

1-15 ounce can kidney beans, rinsed, drained and slightly mashed

1-15 ounce can Pinto beans, rinsed, drained, and slightly mashed

1- 6ounce can (2/3 cup) vegetable juice

1/4 cup snipped cilantro or parsley

1 tsp. ground cumin

1/2 cup yellow cornmeal

1/2 cup whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 cup buttermilk

1-4 ounce can chopped green chili peppers

2 Tbsp. oil

1/2 cup shredded cheddar cheese (2 ounces)

Grease a 10 inch quiche dish or a 2 quart square baking dish; set aside. In a medium skillet cook green pepper, onion, and garlic in 1 Tbsp. hot oil till tender but not brown. Stir in the kidney beans, pinto beans, vegetable juice cocktail, cilantro or parsley, chili powder, and cumin. Heat through. Spoon the mean mixture into prepared baking dish.

In a medium bowl, stir together the cornmeal, flour, baking soda, and salt. Combine egg, buttermilk, green chili peppers, and 2 Tbsp. oil. Add to cornmeal mixture, stirring just till combined. Fold in Cheese. Spread cornmeal mixture evenly over the top of the bean mixture. Bake, uncovered, in a 400 degree oven about 20 minutes or till golden brown. Makes 6 servings.

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77.TOFU BURGER LOAF 

1/4 cup chopped onion

1/4 cup diced celery

1/4 cup chopped green pepper

1/2 cup uncooked quick oats

3 Tbsp. oil

1 cup bread crumbs

1 cup tofu, mashed

1 cup burger (vegeburger or morning star)

1/2 cup chopped nuts

1 tsp. salt

1/2 tsp. sage

1 egg

1 cup milk  

Mix all ingredients together and bake in a 350 degree oven for 45 minutes. Serves 4.

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78.TURKEY BROCCOLI ROLL-UPS WITH STUFFING

Ingredients:

8 ounce package Worthington Smoked Turkey Slices

10 ounce package frozen broccoli spears

1 package prepared stuffing mix

1 9 ounce package Loma Linda Chicken Style Gravy Mix  

Directions:

Defrost Turkey Slices and broccoli spears overnight in refrigerator or 1 hour at room temperature. Prepare stuffing mix according to package directions and spread in glass baking dish which has been sprayed with non stick cooking spray. Roll 1 turkey slice around each broccoli spear. Arrange roll-ups on top of stuffing in baking dish. Prepare Gravy Quik according to package directions. Pour gravy over roll-ups. Cover pan with plastic wrap and heat in microwave oven on high power for 6-8 minutes or until heated through. For conventional oven, cover pan with aluminum foil and bake at 350 degrees F. for 30 minutes.  

Nutritional Information Per 8 ounce serving:

Calories 200

Protein 7 g

Carbohydrate 14 g

Fat 10 g

Sodium 550 mg

Cholesterol 1 mg  

Serves 6-8

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79.VEGETABLE BURGERS

3 1/2 ounces spinach

1 Tbsp. olive oil

1 leek, chopped

2 garlic cloves, crushed

3 1/2 ounces mushrooms, chopped

10 1/2 ounces firm tofu, chopped

1 tsp. chili powder

1 tsp. curry powder

1 Tbsp. chopped cilantro

2 3/4 ounces fresh whole wht. bread crumbs

1 Tbsp. olive oil

Cook the spinach in a little water for 2 minutes. Drain and pat dry with paper towels. Heat oil in skillet and saute the leek and garlic for 2-3 minutes. Add the remaining ingredients except for the breadcrumbs and cook for 5-7 minutes till vegetables are soft. Toss in the spinach and cook for 1 minute. Transfer to food processor and blend for 30 seconds until almost smooth. Stir in the breadcrumbs, mixing well, and leave until cool enough to handle. Using floured hands, form the mixture into 4 burgers. Chill for 30 minutes. Heat 1 Tbsp. oil in skillet and cook the burgers for 8-10 minutes turning once.

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80.Vegetable Paella

Categories: Main dish, Vegan
Yield: 8 servings

• 4 Artichokes
• 1 Lemon; juiced
• 1 large Red onion; peeled; cut into 1-inch chunks
• 1 small Red bell pepper; seeded; cut into 1-inch chunks
• 1 large Carrot; cut into 1/2-inch slices
• 1 cup Peas (fresh or frozen)
• 1/4 cup Olive oil
• 2 cups Long grain rice
• 4 cups Water
• 2 tsp Salt
• 1/4 tsp Black pepper
• 3 Bay leaves
• 3 Dried whole hot chilies
• 8 Saffron threads -OR- 2 pinches Powdered saffron

Snap off and discard tough outer leaves from base of artichokes and trim stems.
Cut off and discard top two-thirds of each artichoke; quarter heart and remove fuzzy choke inside.
As each artichoke heart is prepared, immediately place quarters into a bowl of water with juice from lemon to prevent hearts from discoloring.
Set aside until ready to add to rice.

Heat olive oil over medium fire in a large heavy pot or Dutch oven.
Add rice to oil; cook, stirring constantly, until rice turns opaque.
Add drained artichoke hearts to rice, then all remaining ingredients.
Stir to mix, then bring to a boil. Reduce heat to low and cover.
Let cook without stirring or uncovering for 20-25 minutes, until water is absorbed completely.

NOTES:
If fresh artichokes are unavailable, frozen artichoke hearts may be substituted.
Fresh or frozen lima beans or fava beans may be substituted for peas, or used in addition to peas, if desired.

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81.Vegetarian Cassoulet

Serving Size: 8

• 16 ounces dried garbanzo beans
• 3 quarts water
• 3 tablespoons garlic -- minced (divided)
• 1 bay leaf
• 1/4 cup butter or margarine
• 8 ounces fresh mushrooms
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary -- crushed
• 1/2 teaspoon dried oregano
• 1cup dry white wine
• 3 tablespoons tomato paste
• 6 turnips, peeled -- cut into fourths
• 4 large red potatoes, peeled -- cut into fourths
• 1 rutabaga, peeled -- cut into 1" pieces
• 2 onions -- cut into eighths
• 6 carrots -- cut into 2" pieces
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup oliveoil
• 2 x 14.5 oz cans vegetable broth
• 1/2 cup fine dry breadcrumbs

Sort and wash the garbanzo beans; place in a 6-quart Dutch oven.
Cover with water 2 inches above the beans; let stand 8 hours or overnight.
Drain.
Add 3 quarts of water, 1 tablespoon minced garlic, and bay leaf.
Cook over medium high heat for 2 hours or until beans are tender.
Remove and discard bay leaf.
Set beans aside.

Melt butter or margarine in a large skillet over medium-high heat.
Add 1 tablespoon of garlic, mushrooms, and next 3 ingredients.
Cook, stirring constantly, 5 minutes.
Add wine and tomato paste, cook, stirring constantly, 2 minutes.
Add to beans.

Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredients.
Spread into an aluminum foil lined roasting pan.
Bake at 500 degrees F for 20 minutes, stirring once.

Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetables.
Sprinkle with dry breadcrumbs.
Bake at 325 degrees F for 1 1/2 hours or until vegetables are tender.

NOTES : Once the beans are cooked, the cassoulet is halfway done.
To streamline the process, cook the dried beans in a pressure cooker or cook them overnight in a slow cooker.
You could also cook the beans a day ahead and then prepare and assemble the remaining ingredients the following day.

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82.Vegetarian Haggis

• 2oz rolled oats
• 2oz pinhead oatmeal
• 2oz mixed chopped nuts
• 2 oz margarine
• 1 large carrot
• 4oz mushrooms
• 1 large onion
• small can kidney beans (drained)
• 2 oz vegetarian suet
• 1/2 teaspoon yeast extract
• 1 tablespoon (or more!) whisky
• 1 teaspoon (at least) freshly ground black pepper
• juice 1/2 lemon (or 1 lime)
• 3 teaspoons of dried mixed herbs

1. Melt half the margarine in an ovenproof saucepan / casserole.
Add oats, oatmeal and nuts and cook for 3 minutes.
Put in bowl.

2. Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here!).
Melt rest of margarine, add chopped veg, and cook for another 2 minutes.
Add the rest of the ingredients, and the oat mixture.
Cook for 5 minutes.

3. Transfer to medium oven for 40 minutes.

Traditionally, serve with "bashet neeps" (mashed swede) and "mashet tatties" (mashed potatoes) and copious amounts of whisky.
Also goes well with roast onions (put in the oven 10 minutes before the haggis).
(The fat content can be reduced by halving (or removing) the suet.
If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.)

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83.Chunky Vegetable Paella Recipe

Ingredients

1 eggplant, cut into thick -chunks

6 tbsp olive oil

1 large onion, thickly sliced

3 garlic cloves, crushed

1 yellow bell pepper, sliced

1 red bell pepper, sliced

2 tsp paprika

1 1/4 cup risotto rice

2 1/2 cup stock

1 lb fresh tomatoes, skinned and -choppe, d

4 oz sliced mushrooms

1/2 cup cut green beans

14 oz green-peas

1 large pinch of saffron- -strands 

Directions  

Steep the saffron in 3 tb hot water. sprinkle the eggplant with salt,

let drain in a colander for 30 minutes, then rinse and dry. 

In a large paella or frying pan, heat the oil and fry the onion,

garlic, peppers and eggplant for about 5 minutes, stirring

occasionally. Sprinkle in the paprika and stir again. 

Mix in the rice, then pour in the stock, tomatoes, saffron, and

seasoning. Bring to a boil, then simmer the mixture for about 15

minutes, uncovered, shaking the pan frequently and stirring from time

to time. 

Stir in the mushrooms, green beans and green peas (with their liquid).

Continue cooking for another 10 minutes, then serve hot, direct from

the pan. 

Servings: 1 servings

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