Guest guest Posted September 5, 2002 Report Share Posted September 5, 2002 Black-Eyed Pea and Arugula Salad Servings: 10 4 ears of corn, shucked 1/3 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper Vegetable oil, for the grill 4 cups fresh or frozen black-eyed peas 3 tablespoons fresh lime juice 1 tablespoon balsamic vinegar 2 red bell peppers, cut into 1/4-inch dice 1/3 cup finely chopped red onion 1/3 cup finely chopped cilantro 2 jalapenos, seeded and minced 1/2 pound young arugula 1. Light a grill. Brush the ears of corn with olive oil and season with salt and pepper. Lightly brush the grill with the vegetable oil and grill the corn over a medium-hot fire, turning frequently, until lightly charred and almost tender, about 5 minutes. Let cool slightly. Over a bowl, cut the kernels from the cobs. 2. In a saucepan of boiling salted water, cook the black-eyed peas until tender, about 12 minutes. Drain and refresh under cold water. Drain and pat dry. 3. In a large bowl, whisk the 1/3 cup of olive oil with the lime juice and balsamic vinegar. Season with salt and pepper. Add the grilled corn, black-eyed peas, red bell peppers, onion, cilantro and jalapenos and toss well. Season generously with salt and pepper. Cover and refrigerate for at least 1 hour or for up to 4 hours. Toss the black-eyed pea salad with the arugula and transfer to a platter just before serving. Food & Wine Magazine July 2001 Avocado Sushi Salad Recipe By :Reader's Digest Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice 1/4 teaspoon salt 1/4 cup rice vinegar 2 tablespoons low-sodium soy sauce 2 tablespoons lime juice 4 teaspoons sugar 1 carrot -- cut into 1/4-inch dice 2 small avocados -- cut into 1/4-inch dice 24 small spinach leaves 1. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and salt, cover and simmer for 17 minutes or until tender. 2. Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil. Remove from the heat. Stir into the cooked rice. Transfer the seasoned rice to a bowl and let cool to room temperature. 3. Stir the carrot and avocado into the rice. Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down. Arrange the spinach on serving plates and invert the molded rice salads onto the spinach. Serves 4. Per serving: Calories 322; Fiber 3 g; Protein 6 g; Total Fat 12 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 473 mg Source: " Eat Well Stay Well " Eggplant Salad (Melitzanosalata) Recipe By : Cooking the Greek Way by Lynne W. Villios Serving Size : 1 Preparation Time :0:00 Categories : Dips And Spreads Greek Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds eggplant -- up to 2 pounds 1 clove garlic -- finely chopped 2 tablespoons grated onion 1/4 teaspoon salt 3 tablespoons olive oil 1 tablespoon lemon juice Preheat oven to 350. Pierce the skin of the eggplant several times with a fork or with the tip of a sharp knife. Place eggplant on a cookie sheet and bake about 1 hour or until very soft. Allow eggplant to cool well, then peel. Chop the eggplant flesh or mash with a fork and place in a mixing bowl. Add remaining ingredients and mix well. Cover and chill 2 to 3 hours before serving. Makes about 2 cups Tomato-Basil Macaroni Salad 30 min. 6 servings egg- & dairy-free Dressing 1 ripe medium tomato, chopped 1/4 cup fresh basil leaves 1 small clove garlic, chopped 1/4 tsp. salt 1 Tbs. olive oil 4 cups cooked elbow macaroni or other small pasta 1/2 cup shredded carrot 1/2 cup diced red bell pepper 1/2 cup sliced scallions 2 Tbs. chopped fresh parsley 1. Make dressing: In food processor or blender, combine tomato, basil, garlic and salt and process until almost pureed. Add oil and process until blended. 2. In large bowl, combine remaining ingredients. Add dressing and toss to mix. Serve at room temperature Barley Lima Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Barley Beans Lima beans Lime Picnic food Salad, grain Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup barley -- cooked 10 ozs lima beans, baby, frozen -- cooked 1 small bell pepper -- chopped 2 clove garlic -- minced 1/3 cup tomato juice 3 tbsps lime juice 2 tbsps olive oil 1 tsp ground cumin 1 tbsp oregano 1/2 tsp tabasco sauce Combine all ingredients. Cover and chill in refrigerator up to 4 hours. Punjabi Vegetarian Samosas Recipe By : www.peakmarket.com Serving Size : 1 Preparation Time :0:00 Categories : Peak Of The Market Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING - 1/2 cup oil 1 tsp whole cumin seeds 3 med. potatoes -- peeled and diced very small 1/2 lb fresh peas 1 1/4 tsp salt juice of 1 lemon 2 tsp garam masala 1/2 tsp black pepper 1/2 tsp cumin seeds -- crushed 1 large onion -- finely chopped 1 hot green peppers -- chopped (1 to 2) 1/2 cup chopped fresh cilantro PASTRY - 1 1/4 cups white all-purpose flour 1/2 tsp salt 4 tbsp oil 4 tbsp water Filling: Heat oil in a large frying pan. Add whole cumin seeds. When they brown, add potatoes and fresh peas. Stir for 1 minute, cover and cook on low heat for about seven minutes, until soft. Add salt, lemon juice, garam masala, pepper and crushed cumin. Mix well and remove from heat. Cool. Mix in onions, green and hot pepper cilanto leaves. Adjust seasonings. Pastry: Mix flour, salt and oil in a food processor until the mixture is crumbly, or mix by hand. Work in a few tablespoons of water at a time to form a fairly soft dough. Knead until smooth, cover and let stand in a warm place for 30 minutes or more. Divide dough into 8 balls. Roll balls into thin (0.5cm or 1/8 " ) circles about the diameter of a dessert plate. Cut each circle in half. Wet edges of pastry and place a small spoonful of filling on one side of each circle. Fold opposite side of pastry over filling. Pinch edges together until pastry packet is sealed. To cook, pour some vegetable oil into a wok or frying pan and heat over medium heat. The oil is ready when a cube on bread dropped into the oil quickly turns toasty brown. Deep-fry samosas a few at a time, turning frequently to brown evenly. Drain on paper towels. Serve with mint and chutney or wedges of lemon. Spanish Pasta Salad Recipe By :Colorado Dept of Public Health and Environment Serving Size : 14 Preparation Time :0:00 Categories : Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Cooked colorful macaroni 1 1/2 cups Salsa -- separated 1 cup Red onion -- chopped 2 cups Tomato 1 cup Red bell pepper -- chopped 1 cup Green bell pepper -- chopped 1 cup Black or red beans 1 cup Corn -- cooked 1 tablespoon Cilantro In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving. Source: " Produce Marketing Association " S(Web Site URL): " http://www.aboutproduce.com " Banana Date Nut Salad 2 x Bananas, peeled & cut into 1/2 " slices 8 x Dates, pitted & chopped 1/4 cup Chopped pecans 1 tsp Lemon juice Combine bananas, dates & pecans in a mixing bowl. Sprinkle with lemon juice and toss. Grilled Veggies Ingredients: Zesty Italian Dressing 2 Large Bermuda Onions 1 Green Pepper 1 Red or Yellow Pepper 1/2 lb. mushrooms Directions: Quarter onions. Slice peppers into chunks. Wash mushrooms and slice off just the tip of the end. Place all veggies in an 8 1/2x11 square baking dish. Cover veggies with salad dressing and toss vigorously. Let mixture marinate for 1/2 hour in or out of the refrigerator. Place on skewers and the on your barbecue grill until veggies are done to your liking. Serves: 4 Preparation time: 15 Min. Cranberry-Orange Bread Ingredients: 2 cups all-purpose flour 1 cup sugar 1/2 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2 tblsp vegetable oil hot water 1/2 cup unsweetened orange juice 1/2 tblsp orange peel, grated egg replacer for 1 egg 1 cup cranberries (fresh or frozen) 1/2 cup walnuts, chopped (optional) Directions: Preheat oven at 375 F. Grease and flour loaf pan. In a large bowl, mix dry ingredients (flour, sugar, salt, baking powder and baking soda). In a small bowl, add walnuts, cranberries and 1/2 cup of dry mixture to coat the nuts and berries. In a measuring cup, add oil and top-up with hot water to make 3/4 cup. In a medium bowl, mix oil/water mixture, orange juice, orange peel and egg replacer. Combine liquid mixture to dry mixture (don't overmix!). Fold in nuts and berries. Bake for 1 hour. Italian Cabbage Ingredients: cabbage (shredded) garlic olive oil yellow onion Directions: Saute garlic in olive oil, add yellow onion. Continue to saute for two minutes. Then add the shredded cabbage. Cook till tender. Delicious and nutritious. Serves: five Preparation time: TEN MIN. BBQ Tofu Cubes Ingredients: 1 box of firm tofu; drained 2/3 cup bbq sauce 1/2 cup water 2 Tbsp soy sauce (low sodium) Louisiana hot sauce: to taste 1 Tbsp sugar 1 Tbsp oil Directions: Dice tofu into cubes about the size of sugar cubes. Heat oil in frying pan and add tofu. Saute on medium until the tofu starts to turn a light golden color. Meanwhile, combine the rest of the ingredients, and heat them in the microwave for one minute. Stir this sauce and add it to the tofu. Continue to cook on medium until the sauce has gotten very thick. This will make 2 adult servings,(4 side dish servings). Very popular with toddlers! Serves: 2 to 4 Preparation time: 30 minutes Caponata - Scicilian Eggplant Appetizer Ingredients: 6 cups eggplant, 1/4 inch dice 1 large onion, diced finely 4 stalks celery, diced finely 4 Tbsp drained capers olive oil salt to taste 1 6oz can tomato paste enough water to fill can from tomato paste 4 times 1 Tbsp sugar 1/3 cup red wine vinegar Directions: A recipe from my mother and her family from Scicily. This is really good, or atleast in my opinion. =) 1. Saute onion and celery in a few tablespoons of oil until vegetables are softened and the onion is carmelized, about 15 minutes. Remove from skillet. 2. Fry eggplant in skillet until softened, if desired saute for a few minutes and then add a little water and cover to steam. 3. Dissolve the tomato paste in enough water to fill its can 4 times. 4. Add the all ingredients back to the skillet. Bring to a boil and then lower heat and simmer for about a half hour, checking frequently and adding water if it looks dry. Serve at room temperature or cold with crusty italian bread or whole grain crackers. Chocolate Tofu Pie " judy " -- 1 prepared graham cracker crust 20 ounces soft silken tofu 8 ounces semi sweet vegan chocolate chips - reserve 1 tablespoon for garnish 1 cup honey style sweetener 1 /4 cup brown suger 1 teaspoon vanilla extract Whipped topping optional Melt chocolate chips in double boiler or microwave. Place tofu, sweetener, sugar and extract in food processor or blender. Use pulse button and pour melted chocolate while machine is running Blend until smooth. Pour into pie crust. Sprinkle with chocolate chips and chill one hour. Garbanzos and Swiss Chard in the Style of the Tunisian Sahel (Morshan) Lolla - lolla Recipe from: Mediterranean Cooking, Revised Edition by Paula Wolfert 1994 by Paula Wolfert I first tasted this at Susan Steinsapir's wake. Kay Hartman brought it and subsequently posted it on rfc. Just like everything else I've tried from Kay, it was so good, I had to include it in my food page recipe collection. 3/4 pound Swiss chard leaves, stemmed, rinsed and torn into large pieces 2 large cloves garlic, peeled 1/2 teaspoon coarse salt 1 teaspoon ground coriander 1 small dried red chile 2 tablespoons olive oil 1/2 cup minced onion 2 teaspoons tomato paste 1 cup Basic Cooked Garbanzos, with 3/4 cup cooking liquid [i don't know what she means by Basic Cooked Garbanzos - I just cooked some beans, plain, in water] 1 lemon, cut in wedges, optional 1.In pot steam, parboil or microwave chard leaves until tender, about 5 minutes. 2. Set leaves in colander to drain. 3. Squeeze out excess moisture and shred coarsely. 4. Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms. 5.Heat olive oil in 10-inch skillet and saute onion until pale-golden. 6.Add garlic paste and tomato paste and stir into oil until sizzling. 7.Add chard, Basic Cooked Garbanzos and cooking liquid and cook, stirring occasionally, 10 minutes. 8.Remove from heat and let stand until ready to serve. (Contents of skillet should be very moist but not soupy. For looser texture, stir in more garbanzo cooking liquid.) 9. Serve warm, at room temperature or cold with lemon wedges. Makes 4 servings. Note: Broccoli rabe, dandelion leaves, mustard greens, kale or turnip tops may be substituted for Swiss chard. Discard any yellow or damaged leaves and cook like chard. Cooking time will vary. Each serving contains about: 165 calories; 667 mg sodium; trace cholesterol; 8 grams fat; 10 grams carbohydrates; 6 grams protein; 1.74 grams fiber. Seared Moroccan Tofu From Charles Woods Serves: 6-8 Preparation time: 30 min 1 1/2 lb. Firm or extra firm tofu (not silken) 1/2 cup soy sauce, tamari or Bragg's liquid aminos 3 tablespoons lemon juice 3 tablespoons molasses 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon pepper 1 teaspoon cinnamon 3 tablespoons sesame oil 1 1/2 teaspoons Spike seasoning 1 generous pinch saffron Press tofu to remove excess water. Slice into 2 " x 2 " x 1/2 " squares. Mix remaining ingredients in blender. Marinate tofu in liquid at least 1 hour. Remove tofu, reserve marinade. Heat skillet over high heat for a minute or so. Turn down heat to medium. Pour a thin layer of cooking oil in skillet. Sear tofu on each side, brushing each side with marinade, until slightly blackened Quote Link to comment Share on other sites More sharing options...
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