Guest guest Posted April 26, 1999 Report Share Posted April 26, 1999 Buster has placed 4 MasterCook recipes in this file: Jalapeno Corn Soup With Cilantro Pizza Provencal Roasted Ratatouille Lasagna Spicy Gazpacho Kathleen * Exported from MasterCook * Jalapeno Corn Soup With Cilantro Recipe By : Dieting with the Duchess, by Sarah The Duchess of York & WW Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 white onion -- chopped 2 garlic cloves -- minced 2 1/2 cups corn kernels 2 red potatoes -- peeled and diced 1/2 jalapeno pepper -- seeded deveined and chopped (wear gloves to prevent irritation) 3 cups low-sodium chicken broth Salt -- to taste Freshly ground pepper -- to taste 1/2 red bell pepper -- seeded and diced 1 tablespoon chopped cilantro Makes 6 servings The amount of corn you can scrape from an ear varies considerably--you'll get between 1/2cup and 1 1/4 cups, depending on its size; feel free to substitute frozen corn kernels. For a spicier soup, use one jalapeno. 1. In a large nonstick saucepan, combine the oil and onion over medium-high heat. Cook, stirring occasionally, until translucent and beginning to brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the corn, potatoes and jalapeflo; cook, stirring, until the corn begins to soften, about 3 minutes. Add the broth; bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables can be easily mashed, about 15 minutes. 2. Transfer to a food processor or blender and puree. Season with salt and pepper to taste. Serve, sprinkled with bell pepper and cilantro. If you prefer a chunkier soup, puree half of the mixture. Stir it back into the pat before seasoning with salt and pepper. Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 3 mg cholesterol, 61 mg sodium, 24 g total carbohydrate, 3 g dietary fiber, 5 g protein, 23 mg calcium. POINTS PER SERVING: 2. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Provencal Recipe By : Dieting with the Duchess, by Sarah The Duchess of York & WW Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/3 cups semolina flour 1 tablespoon kosher salt OR 1/2 tablespoon table salt 1 envelope rapid-rise yeast 1/2 teaspoon sugar 4 plum tomatoes -- cut into rounds 1 red onion -- thinly sliced 12 kalamata olives -- pitted and chopped 1/4 cup chopped basil 4 ounces fontina cheese -- grated (about 3/4 cup) Makes 8 servings Semolina is coarsely ground durum wheat (the type of wheat used to make pasta);it's even higher in protein than bread flour, so it will result in a very dense, chewy crust. If you have a choice, opt for Italian fontina cheese; the French and Danish versions aren't nearly as full-flavored. 1. In a food processor, combine the flours, salt, yeast and sugar. With the machine running, drizzle 1 1/4 cups hot tap water through the feed tube just until the dough forms a ball. 2. Spray a large ceramic or glass bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in volume and no longer springs back to the touch, about 20 minutes. Meanwhile, preheat the oven to 4500 F. 3. Cut the dough in half and place each on a 15 " pizza pan. Press the dough with your fingertips to cover the pans completely. Layer the crusts with the tomatoes, onion and olives; scatter with the basil and cheese. Bake until the crusts are golden and the cheese is melted and browned, 15-18 minutes. Rapid-rise yeast cuts the time needed for this dough ta rise by one-third. If you're planning to buy a pizza pan, choose one with holes, which allow the oven heat to crisp the bottom of the crust. Per serving: 278 calories, 5 g total fat, 2 g saturated fat, 10 mg cholesterol, 200 mg sodium, 48 g total carbohydrate, 3 g dietary fiber, 10 g protein, 70 mg calcium. POINTS PER SERVING: 5. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Ratatouille Lasagna Recipe By : Dieting with the Duchess, by Sarah The Duchess of York & WW Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- chunked (1-pound) 2 medium zucchini -- chunked 4 plum tomatoes -- halved 1 yellow bell pepper seeded and quartered 1 white onion -- chunked 1 garlic bulb 1 cup part-skim ricotta cheese 2 tablespoons grated Parmesan cheese 2 tablespoons chopped basil 1 egg white 1/4 teaspoon freshly ground pepper 8 no-boil lasagna noodles 1 cup shredded part-skim mozzarella cheese Makes 6 servings If you think of vegetarian lasagna as bland, wait until you try this version. Roasting intensifies the flavors and imparts an intriguing smoky nuance. Using no-boil lasagna noodles saves at least 30 minutes of preparation time, reduces the number of pots to wash and eliminates burned fingertips; the noodles break easily to fit in the casserole. 1. Preheat the oven to 3750 F. Spray a baking sheet with nonstick cooking spray. Scatter the eggplant, zucchini, tomatoes, bell pepper and onion on the baking sheet; spray lightly with additional cooking spray. Wrap the garlic in foil. Roast the vegetables until well browned, about 45 minutes, tossing every 15 minutes. Roast the garlic at the same time until softened, about 45 minutes. Peel the bell pepper, tomatoes and garlic. In a food processor, puree the tomatoes and garlic. Finely chop the bell pepper, eggplant, zucchini and onion. In a large bowl, combine all the vegetables. 2. In a small bowl, mix the ricotta, Parmesan, basil, egg white and ground pepper. Spray a 7 x 11 " baking dish with nonstick cooking spray. Spread 1/4 cup of the vegetable mixture over the bottom of the baking dish; top with 2 noodles. Spread an additional 11/2 cups of the vegetable mixture over the noodles; top with 2 more noodles. Spread with all of the ricotta mixture; top with 2 more noodles. Spread with an additional 1 cup of the vegetable mixture, top with the last 2 noodles and the remaining vegetable mixture; sprinkle with the mozzarella. Cover with foil and bake 30 minutes. Remove the foil and bake until the cheese is melted and browned, about 5 minutes longer. Tip: Spray the foil lightly with nonstick cooking spray before covering the lasagna to help keep the cheese from sticking to it. No time to layer and bake the lasagna? Puree the ratatouille and use as a simple sauce for pasta, or spoon over slices of grilled polenta. Or serve the ratatouille as a side dish, sprinkled with chopped basil and oregano. It makes a tasty 1. omelet filling, or stir it into simmering vegetable stock far a roasted vegetable soup. Per serving: 268 calories, 8 g total fat, 4 g saturated fat, 25 mg cholesterol, 196 mg sodium, 34 g total carbohydrate, 4 g dietary fiber, 16 g protein, 291 mg calcium. POINTS PER SERVING: 5. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Gazpacho Recipe By : Dieting with the Duchess, by Sarah The Duchess of York & WW Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cucumber -- peeled seeded and chunked 1 green bell pepper -- seeded and chunked 2 celery stalks -- chunked 1 white onion -- chunked 1 garlic clove -- peeled 1 1/4 cups low-sodium vegetable juice 1/4 cup red-wine vinegar 1/2 teaspoon hot red pepper sauce 1/2 teaspoon salt 1 plum tomato -- seeded and chopped Makes 6 servings This is a very chunky gazpacho, filled with bits of vegetables. If you prefer a smoother consistency, process for a longer time in the food processor. Different hot sauces will produce different results. For example, red pepper sauce is a bit hotter; green pepper sauce, made from jalapeno peppers, is somewhat mellower. For a milder soup, omit the hot sauce entirely and use a spicy vegetable juice. 1. In a food processor, combine the cucumber, pepper, celery, onion and garlic; pulse 8-10 times to break up. Add the vegetable juice, vinegar, pepper sauce and salt; process to a fine dice. Transfer to a nonreactive bowl and refrigerate, tightly covered, at least 2 hours. 2. Serve, sprinkled with the tomato. Per serving: 39 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 240 mg sodium, 8 g total carbohydrate, 2 g dietary fiber, 1 g protein, 30 mg calcium. POINTS PER SERVING: 0. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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