Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 Spring Stuffed Onions Sweet Onion-Asparagus Stir-Fry Veggie Burgers with Vidalia Onion Relish Vidalia-Swiss Dip Vidalia Onion Risotto with Feta Cheese White Bean Salad in Pita * Exported from MasterCook * Spring Stuffed Onions Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : April '98 Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Vidalias or other sweet onions (about 1 pound each) Cooking spray 1/2 teaspoon salt -- divided 1/4 teaspoon pepper -- divided 1 1/2 cups water 1 tablespoon extra-virgin olive oil 1 cup uncooked bulgur or cracked wheat 1 cup cubed, seeded, peeled cucumber 1 cup finely chopped fresh parsley 1/2 cup minced red onion 1/2 cup diced, seeded tomato 1/4 cup chopped fresh mint 1/4 cup fresh lemon juice 1 (16-ounce) can cannellini beans or other white beans -- rinsed and drained Preheat oven to 475º. Peel onions; cut 1/2 inch off top and bottom of onions. Place onions in a 13 × 9-inch baking dish coated with cooking spray; lightly coat onions with cooking spray. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions. Bake at 475º for 40 minutes or until golden. Cool to room temperature. Remove and discard core from each onion, leaving a 1-inch-thick shell. Combine water and oil in a saucepan; bring to boil. Pour over bulgur in a large bowl; cover and let stand 30 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, cucumber, and remaining ingredients. Spoon 1 cup bulgur mixture into each onion. Source: " Cooking Light, April 1998, p.136 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 3g Total Fat; (10% calories from fat); 10g Protein; 48g Carbohydrate; 0mg Cholesterol; 199mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5454 0 0 0 0 0 218 3010 0 0 20200 0 0 5512 * Exported from MasterCook * Sweet Onion-Asparagus Stir Fry Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound fresh asparagus 2 medium sweet onions (such as Vidalia) 1 tablespoon vegetable oil 1 clove garlic -- minced 1/4 cup vegetarian mushroom " oyster " sauce* 1/4 cup chopped pecans -- toasted rice or noodles Snap tough ends off asparagus; remove scales from stalks w/a vegetable peeler, if desired Cut diagonally into 2-inch pieces. Cut onions into 1/4-inch thick slices and separate into rings. Heat oil in a large skillet or wok at medium-high heat for about 2 minutes. Add asparagus, onion, and garlic, and stir-fry for 4-5 minutes or until tender. Remove from heat; pour in " oyster " sauce, and toss. Sprinkle with toasted pecans and serve over rice or noodles. - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 17g Total Fat; (70% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : *The original recipe called for regular oyster sauce, which is not vegetarian. I discovered that there is a vegetarian version, mushroom oyster sauce, which is a Malaysian product. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Veggie Burgers With Vidalia Onion Relish Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small zucchini -- trimmed and diced 1 packed cup diced shiitake mushrooms -- (about 3 ounces) 1/4 cup chopped green onions -- green parts only 1 1/2 tablespoons olive oil 1 cup plain cooked brown rice 1 1/2 teaspoons soy sauce Freshly ground black pepper 1/4 teaspoon herbes de Provence -- (or oregano) 1 egg -- beaten Vidalia onion relish -- (recipe follows) 2 hoagie or submarine rolls* -- split, optional *VIDALIA ONON RELISH*: 1 tablespoon olive oil 1 medium Vidalia onion -- thinly sliced 1 1/2 teaspoons balsamic vinegar salt & freshly ground pepper to taste dash nutmeg Place zucchini, mushrooms, and onions together on cutting board and mince very fine (don't use food processor or mixture will be wet). Heat 1 tablespoon olive oil in large, non-stick skillet. Saute vegetables over medium heat until tender, about 10 minutes. Remove vegetables to bowl. Stir in brown rice, soy sauce, pepper, herbs, and egg. Heat remaining 1/2 tablespoon olive oil in skillet. Drop rice mixture as 6 small burgers into skillet. Gently press down with spatula and fry until nicely browned on bottom, about 5 minutes. Gently turn over and fry top side another 5 minutes. Meanwhile, prepare Vidalia Onion Relish: Heat oil in medium non-stick skillet. Add onion and saute over low heat until golden and tender, about 10 minutes. Stir in vinegar. Season to taste with salt, pepper, and nutmeg. Serve warm. Makes 1 cup. To serve, place 3 burgers on each bottom half of rolls. Top with half the relish and close, or serve burgers plain with relish. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 19g Total Fat; (75% calories from fat); 5g Protein; 9g Carbohydrate; 94mg Cholesterol; 291mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : If using rolls, toast first for better taste. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vidalia-Swiss Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips & Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Md Vidalia onion -- chopped 3 C Swiss cheese -- shredded 1 C Mayonnaise -- (low-fat ok) 1 Tb Dijon mustard 1/8 T Pepper Recipe by: Beverly Wills <bwills Preheat oven to 325 degrees. Combine all ingredients and spoon into a 1-quart baking dish. Bake at 325 degrees for 25 minutes or until lightly browned on top. - - - - - - - - - - - - - - - - - - - Per serving: 2909 Calories (kcal); 281g Total Fat; (83% calories from fat); 101g Protein; 22g Carbohydrate; 389mg Cholesterol; 2326mg Sodium Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 26 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vidalia Onion Risotto With Feta Cheese Recipe By :Cooking Light, June 1995, page 75 Serving Size : 5 Preparation Time :0:15 Categories : Award Winners Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 2 cups chopped Vidalia or other sweet onion 2 large garlic cloves -- minced 1 1/2 cups Arborio or other short-grain rice 29 ounces vegetable broth -- (2 cans) 1/2 cup crumbled feta cheese -- (2 ounces) divided 1/3 cup chopped fresh flat-leaf parsley 1/4 cup grated Parmesan cheese Freshly ground pepper Heat oil in a saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next. Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Yield: 5 servings (serving size: 1 cup). - - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 9g Total Fat; (19% calories from fat); 13g Protein; 72g Carbohydrate; 18mg Cholesterol; 1334mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Spoon rice mixture into a serving bowl; top with remaining feta and pepper. This is one of the 10 top recipes listed in the 10th Anniversary issue of Cooking Light Cooking Light YEAR: 1997:Apr PAGE 119 Nutr. Assoc. : 0 5454 0 4919 0 0 3394 0 0 * Exported from MasterCook * White Bean Salad in Pita Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Rice Sandwiches Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lemon juice salt & freshly ground pepper to taste 2 cloves garlic -- minced 1/2 cup extra-virgin olive oil 2 15 oz. cans cannellini beans -- rinsed & drained 1/2 Vidalia onion -- chopped 1 tomato -- sliced green leaf lettuce 8 pita rounds -- cut in half In a medium bowl, combine lemon juice, salt, pepper, and garlic. Slowly whisk in olive oil. Set aside half of this dressing to spoon onto sandwiches later. Add the beans and chopped onion to the remaining half of the dressing in bowl and let sit for up to an hour at room temperature or refrigerate overnight. When ready to serve, put slices of tomato and some lettuce into each pita pocket. Spoon in marinated beans. Add more dressing if desired. - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 14g Total Fat; (41% calories from fat); 12g Protein; 32g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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