Guest guest Posted May 14, 1999 Report Share Posted May 14, 1999 Buster has placed 3 MasterCook recipes in this file: Cauliflower Gratin With Tomatoes And Feta Dried Mushroom, Leek, And Tofu Stir-Fry W/ Chinese Barbecue Sauce Eggplant And Summer Vegetable Gratin Kathleen -- * Exported from MasterCook * Cauliflower Gratin With Tomatoes And Feta Recipe By : Madison's Vegetarian Cooking for Everyone, page 281 Serving Size : 4 Preparation Time :0:00 Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- up to 3 1 onion -- thinly sliced 2 garlic cloves -- chopped 1 1/2 teaspoons dried oregano 1/8 teaspoon ground cinnamon 5 fresh tomatoes peeled and seeded and diced OR 15-ounces canned diced tomatoes 1 teaspoon honey 1 tablespoon capers -- rinsed Salt and freshly milled pepper 1 large cauliflower -- about 1 1/2 pounds broken into florets 1/2 lemon -- Juice of 2 ounces crumbled feta -- up to 4 Finely chopped parsley SERVES 4 This is so easy to pot together you can have it ready for dinner in no time at all . Serve it with a big green salad or a Greek salad and bulgur or rice. Preheat the broiler and lightly oil a 2-quart gratin dish. Heat the oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano, and cinnamon and cook until the onion is wilted, about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the dish. Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes. Garnish with the parsley and serve. (If you are assembling the gratin ahead of time, cover and bake it at 400F until bubbling, about 20 minutes, then brown under the broiler.) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dried Mushroom, Leek, And Tofu Stir-Fry W/Chinese Barbecue Recipe By : Madison's Vegetarian Cooking for Everyone, page 270 Serving Size : 4 Preparation Time :0:00 Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 dried Chinese black or shiitake mushrooms 3 medium leeks -- white parts only 2 tablespoons roasted peanut oil 2 teaspoons chopped fresh ginger 4 scallions- including the greens -- chopped 3 teaspoons chopped garlic Salt 1 cup mushroom-soaking water OR Stock for Stir-Fries (see separate recipe) 3 tablespoons vegetarian barbecue sauce OR hoisin sauce 20 ounces silken firm tofu -- cut into cubes (2 10-ounce boxes ) Full name: Dried Mushroom, Leek, And Tofu Stir-Fry W/ Chinese Barbecue Sauce. SERVES 4 Chinese vegetarian barbecue sauce is made with mushroom powder and fragrant star anise. I don't know its traditional use, bit I think it works very well in producing an exotic and hearty stir-fry. Cover the mushrooms with hot water and let stand for 20 minutes to soften. Reserve the liquid, remove and discard the stems from the mushrooms, and thinly slice the caps. Cut the leeks into 2-inch lengths, then slice lengthwise into strips. Wash well. Heat the wok, add the oil, and, when hot, add the ginger, scallions, and garlic. Stir-fry for 30 seconds. Add the mushrooms, leeks, a few pinches salt and stir-fry for 2 minutes before adding the mushroom water. Cover and cook until the leeks and mushrooms are tender-firm, about 4 minutes. Stir in the barbecue sauce and set the tofu on top. Cover and simmer until the tofu is warmed through and firm, about 5 minutes. Gently stir the mixture to coat the tofu with the sauce, then serve. (For a thicker sauce, add 1 teaspoon cornstarch, diluted in stock or water, at the end.) Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant And Summer Vegetable Gratin Recipe By : Madison's Vegetarian Cooking for Everyone, page 280 Serving Size : 4 Preparation Time :0:00 Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds globe eggplant -- up to 2 1/2 pounds preferably on the small side Olive oil Salt and freshly milled pepper 2 large onions -- finely diced 3 garlic cloves -- chopped 1 large red bell pepper -- finely diced 2 large ripe tomatoes -- peeled seeded and chopped 10 large basil leaves torn into small pieces 1 cup fresh bread crumbs made from sturdy white bread 1/4 cup freshly grated Parmesan SERVES 4 TO 6 Simple, but superb, this is a little slow to put together but not at all difficult. Don't hurry it; the slow cooking guarantees that all the flavors will be richly concentrated. Preheat the oven to 425 F. Slice the eggplant into rounds about 1/2 inch thick-if it's in season, there's no need to salt them. Brush both sides of each piece with oil and bake on a sheet pan until browned and tender on both sides, about 25 minutes. Season with salt and pepper and set aside. Reduce the heat to 325 F. Heat 3 tablespoons olive oil in a wide skillet, add the onions and garlic, and cook over medium heat until limp, about 8 minutes. Raise the heat a little, add the pepper and tomatoes, and continue cooking, stirring occasionally, until everything is soft and thickened to a jam, about 20 minutes. Raise the temperature at the end to reduce the juices, Add the basil and season to taste with salt and pepper. Lightly oil a 2 1/2-quart gratin dish. Make a layer of eggplant in the bottom and spread a third of the tomato-onion mixture over it, followed by another layer of eggplant, half the remaining sauce, then the rest of the eggplant. End with the remaining sauce on top. Cover the dish and bake for 45 minutes. Toss the bread crumbs with olive oil to moisten the grated cheese. Remove the cover, add the bread crumbs and cheese, raise the oven temperature to 375 F, and bake until the crumbs are nicely browned and crisp on top, about 25 minutes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 1999 Report Share Posted May 16, 1999 Hi Karen, Your posted recipe for 'Summer Spaghetti with Corn & Tomatoes' looks wonderful. I would, however, like your clarification on 2 of the ingredients. The first ingredient reads: 12 ounces corn or regular spaghetti, then on down the list of ingredients, the recipe calls for: 2 cups corn kernels Please clarify this for me as I am anxious to make this wonderful dish. Thanks. Claudine - Karen C. Greenlee <greenlee <Veg-Recipes > Cc: <veglife; <veg-ga; <mc-recipe Friday, May 14, 1999 5:00 AM Vegetarian Cooking for Everyone > > > * Exported from MasterCook * > > Summer Spaghetti with Corn & Tomatoes > > Recipe By : Vegetarian Cooking for Everyone > Serving Size : 4 Preparation Time :0:00 > Categories : Vegetarian Cooking For Everyon > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 12 ounces corn or regular spaghetti > salt & freshly ground pepper to taste > 2 tablespoons corn oil or butter > 1 bunch scallions, including half the greens -- chopped > 2 cups corn kernels > 1 bell pepper (any color) -- finely diced > 1 jalapeno pepper -- seeded & diced > 3 tomatoes, halved -- seeded & diced > 1/2 cup fresh cilantro -- chopped > 2 ounces queso fresco or feta cheese > 1 lime -- quartered > > Cook the pasta in plenty of salted boiling water until al dente. > Meanwhile, heat the oil in a large skillet and add the scallions, corn, bell pepper, and jalapeno. Saute over high heat for 3 minutes, then add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with about 1/2 teaspoon of salt and a little pepper and turn the heat to low. > Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. > Divide among pasta plates, crumble the cheese on top, and add the remaining cilantro. Serve with a wedge of lime. > > > - - - - - - - - - - - - - - - - - - > > > > > > ----- > To from this list, please visit <http://lists.sierra.com/>. > If you are without web access, send the following message to > <majordomo: > > mc-recipe > end > ----- > Quote Link to comment Share on other sites More sharing options...
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