Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 Just a few odds and ends. Crossposted to SDA-veg-recipes and Veg-Recipes -- Bonni Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza " Every year, back comes Spring, with nasty little birds yapping their fool heads off and the ground all mucked up with plants. " --Dorothy Parker * Exported from MasterCook * Artichokes with Garlic and Red Peppers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces frozen artichoke hearts -- thawed 1 Tbs. plus 1 tsp. virgin olive oil 1 garlic bulb -- cloves separated and peeled 2 red bell peppers -- cored, seeded and cut into julienne strips 2 tsp. red wine vinegar 1/2 cup sun dry tomatoes -- chopped 1/4 tsp. honey 1 shallot -- minced 1/8 tsp. thyme -- or 1/2 tsp. fresh, chopped 1/2 tsp. basil -- or 2 Tbs. fresh, chopped Place artichoke hearts in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until tender. Remove steamer basket from saucepan and set aside. Heat oil in a heavy nonstick skillet over low heat. Sauté garlic 4-5 minutes, stirring occasionally, or until golden and tender. Season with salt to taste. Transfer garlic to a platter and set aside. Increase heat to medium and sauté bell peppers 3-4 minutes. Stir in next 6 ingredients and season with salt and pepper to taste. Add artichoke hearts and sauté 3 minutes. Stir in garlic and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Rolls with Herb Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Asparagus spears 5 Phyllo Pastry Shears 4 tbs Butter ----For the sauce---- 2 Shalots (finely chopped) 1 Bayleaf 1/2 cup Dry white whine 1/2 cup Butter (soft) 1 tb Herbs (fresh -- finely chopped) Salt and Pepper (to taste) Chipped Chives for garnish 1. Preheat oven to 400 degrees. Melt the butter. Cut the phyllo pastry sheets in half, then brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape. 2. Trim the asparagus. If it is thick, then peel the asparagus (as all good European chefs would do). Then lay a spear on top at the longest pastry edge and roll up towards the shortest edge. Make nine more rolls the same way. 3. Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about eight minutes or until golden brown. 4. Meanwhile, back at the sauce: put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 3-4 tablespoons. 5. Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy. 6. Stir in the herbs and season to taste with salt and pepper. Return to pan and keep the sacue warm until ready to serve. When you drizzle the sauce over the rolls at serving time, sprinkle with a few chopped chives for garnish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus with Peppers and Olives Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs. asparagus -- tough ends trimmed and cut into 3 inch lengths 1 Tbs. olive oil 1 red bell pepper -- cored, seeded and cut into julienne strips 1 yellow bell pepper -- cored, seeded and cut into julienne strips 1/4 cup Spanish olives -- sliced Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes. Rinse asparagus under cold water. Drain and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté bell peppers 2-3 minutes or until slightly softened. Stir in asparagus and sauté until hot. Sprinkle with olives and season with pepper to taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pink grapefruit 1 canteloupe 2 large , ripe but firm avocados 2 tablespoons fresh lemon juice 2 tablespoons vegetable oil 1 tablespoon clear honey 1/4 cup chopped fresh mint salt and pepper fresh mint leaves for garnishing 1. Peel the grapefruit. Cut out the sections, leaving the membranes. Put the sections in a bowl. 2. Cut the melon in half. Remove the seeds and discard them. With a melon baller, scoop out balls from the melon flesh. Add the melon balls to the grapefruit sections. Chill the fruit at least 30 minutes. 3. Cut the avocados in half and discard the pits. Cut each half in two. Peel the skin, then cut the flesh into small pieces. 4. Toss the avocado pieces in lemon juice. Using a slotted spoon, transfer the avocado to the grapefruit mixture. 5. For the dressing, whisk the oil into the reserved lemon juice. Stir in the honey, chopped mint and salt and pepper to taste. 6. Pour the dressing over the fruit mixture and toss gently. Garnish with mint leaves and serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Bean and Molasses Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp. olive oil 3/4 onion -- chopped 2 tsp. chilli powder 3/4 tsp. dry mustard 13 ounces canned stewed tomatoes -- with juice 13 ounces canned white beans -- drained, 1/3 cup mashed 1 3/4 Tbs. molasses 1 3/4 cups water Heat oil in a heavy saucepan over medium high heat. Sauté onions about 3 minutes, stirring until softened. Stir in chilli powder and mustard and cook another minute. Add tomatoes and their juice. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to medium and simmer 8 minutes, uncovered. Break up tomatoes with the back of a spoon. Season with salt and pepper to taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berry Blast Health Shake Recipe By : Beth Decaprio Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces frozen strawberries 6 ounces frozen mixed berries 1 ripe banana 6 ounces strawberry or peach nonfat yogurt 8 ounces orange juice 6 ounces nonfat milk 1. Combine all ingredients in mixer and blend. Makes four eight ounce drinks. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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