Moosewood

[Guest guest]

Here are my last two recipes from Moosewood Restaurant Low-Fat Favorites.

I've enjoyed spending a lot of time with this cookbook.

 

Mushroom-And Spinach-Stuffed Zucchini

Pumpkin Custard

 

* Exported from MasterCook *

 

Mushroom-And Spinach-Stuffed Zucchini

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 247

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 medium zucchini

1 cup minced onions

2 large garlic cloves

pressed or minced

1/2 teaspoon salt

1 teaspoon extra-virgin olive oil

3 cups chopped portabella mushrooms

caps and tender stems

1 teaspoon dried dill

1 tablespoon dry sherry

2 teaspoons soy sauce

5 ounces spinach -- lightly packed

(5 cups)

1 cup cooked brown rice

salt and ground black pepper -- to taste

3/4 cup tomato juice

1/2 cup grated fontina cheese

 

Rich, savory portabella mushrooms and bright-tasting spinach combined with

rice, sherry, extra-virgin olive oil, and dill make a dramatic filling for

these zucchini boats.

 

Serves 3. Preparation time: 30 minutes. Baking time: 30 minutes.

 

Slice the zucchini in half lengthwise and, using a small spoon, scoop out

the insides of the zucchini to leave a fillable shell.

 

Set aside.

 

In a skillet, saute the onions, garlic, and salt in the oil on low heat,

stirring often, until the onions soften. Add the mushrooms, dill, sherry,

and soy sauce and cook for about 5 more minutes. When the mushrooms are

just tender, remove from the heat and set aside.

 

Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem

the spinach. In a saucepan, steam the spinach leaves in enough water to

cover until wilted but still bright green. Drain and add it to the sauteed

vegetables. Stir in the rice and add salt and pepper to taste.

 

Pour the tomato juice evenly around the bottom of an unoiled 8 X 12-inch

glass or nonreactive baking dish. Press and mound 1/4 of the filling into

each zucchini shell and arrange them in the baking dish. Sprinkle on the

grated cheese, cover the pan tightly with foil, and bake for about 30

minutes, until the zucchini are tender and easily pierced with a fork.

Uncover and bake for another 5 to 10 minutes, until the tops are browned.

 

Per 12-oz serving: 236 calories, 10.6 g protein, 8.5 g fat, 31.8 g

carbohydrates, 4.0 g saturated fatty acids, .8 g polyunsaturated fatty

acids, 3.0 g monounsaturated fatty acids, 22 mg cholesterol, 1030 mg

sodium, 5.1 g total dietary fiber

 

MENU SUGGESTIONS Serve with Roasted Asparagus, Seasoned Steamed Artichokes,

or mixed salad greens with Orange Tarragon Dressing.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pumpkin Custard

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 376

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cooked pumpkin -- (16 ounce can)

1 1/2 cups evaporated skim milk -- (12 ounce can)

2 eggs

3 egg whites

3/4 cup pure maple syrup or brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

fresh apple slices -- optional

 

2 cups cooked pumpkin (16-ounce can) 1 1/2 cups evaporated skimmed milk

(12-ounce can) 2 eggs 3 egg whites 3/4 cup pure maple syrup or brown sugar

1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground

ginger fresh apple slices (optional)

 

Serves 8. Preparation time: 10 minutes. Baking time: 45 to 60 minutes.

 

Pumpkin is a great, cheap, underused source of beta-carotene. Forgo the

high-fat crust of a pumpkin pie and enjoy this scrumptious, easily prepared

dessert. If you're using canned pumpkin, be sure that it's an unsweetened

puree, not pumpkin pie filling.

 

Preheat the oven to 350 F.

 

Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a

light coating of cooking spray. Arrange the cups in a shallow,

flat-bottomed baking pan.

 

Whirl all of the ingredients except the apple slices in a blender until

smooth. Pour the custard into the baking cups. Pour boiling water into

the baking pan to about a 2-inch depth. Bake for about 45 to 60 minutes,

until a knife inserted in the center comes out clean. Remove the cups from

the hot water and cool at room temperature, then refrigerate.

 

Serve chilled, garnished with fresh apple slices, if desired.

 

Per 6-oz serving: 152 calories, 7.4 g protein, 2.1 g fat, 27.1 g

carbohydrates, .7 g saturated fatty acids, .3 g polyunsaturated fatty

acids, .7 g monounsaturated fatty acids, 66 mg cholesterol, 231 mg

sodium,.7g total dietary fiber

 

MENU SUGGESTION: Pumpkin Custard is quite versatile-a perfect ending for a

Caribbean or West African meal or for a New England harvest supper.

 

Converted by MC_Buster.

 

 

 

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schuller