odds and ends

August 27, 2000

more, enjoy

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Couscous

</Nam>

<Nam>

Fruited Fried Rice

</Nam>

<Nam>

Green Market Potatoes And Vegetables With Green Garlic Lovage Sauce

</Nam>

<Nam>

New Potatoes With Oregano (Patate Ariganate)

</Nam>

<Nam>

Penne With Summer Squash

</Nam>

<Nam>

Popeye & apos;s Fresh Spinach And Goat Cheese Strudels

</Nam>

<Nam>

Toasty Cheese Ravioli

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Couscous

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. To send

Vegetables

Amount Measure Ingredient -- Preparation Method

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

3 cups couscous

3 3/4 cups boiling water

1 cup toasted pine nuts

3/4 cup currants -- soaked for 15 minute

3/4 cup chopped parsley

3/4 cup shallots -- chopped

2 lemons -- zested

3/4 cup fresh squeezed lemon juice

3 tablespoons olive oil

salt

freshly ground black pepper

Place couscous in a large bowl. Cover with boiling water. Cover bowl with

plastic wrap and let sit for 30 minutes. Remove plastic wrap and fluff with a

fork. Add pine nuts, currants, parsley, shallots, lemon zest, lemon juice and

olive oil and mix well. Season with salt and pepper.

Y: 12 servings

Source:

" Recipe courtesy Emeril Lagasse, 2000 "

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

Per serving: 2741 Calories (kcal); 45g Total Fat; (14% calories from fat); 76g

Protein; 517g Carbohydrate; 0mg Cholesterol; 130mg Sodium

Food Exchanges: 26 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 6 Fruit; 8

Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Pasta, Couscous, Etc.

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IPrp>

soaked for 15 minutes in hot water

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

zested

</IPrp>

</IngR>

<DirS>

<DirT>

Place couscous in a large bowl. Cover with boiling water. Cover bowl with

plastic wrap and let sit for 30 minutes. Remove plastic wrap and fluff with a

fork. Add pine nuts, currants, parsley, shallots, lemon zest, lemon juice and

olive oil and mix well. Season with salt and pepper.

</DirT>

<DirT>

Y: 12 servings

</DirT>

</DirS>

<Srce>

Recipe courtesy Emeril Lagasse, 2000

</Srce>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Fruited Fried Rice

Recipe By :Vegetarian Times Website

Serving Size : 0 Preparation Time :0:00

Categories : Fruit Rice

To send

Amount Measure Ingredient -- Preparation Method

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

4 cups cooked long-grain brown rice

5 teaspoons peanut oil

3 large eggs

1/2 teaspoon salt

2 medium cloves garlic -- minced

1 large onion -- finely diced (2 cups

1 teaspoon szechuan bean paste

1 1/2 cups cubed fresh pineapple (1/2-inch pieces)

7 ounces firm or extra-firm tofu -- drained well and dic

1 tablespoon sugar

2 large stalks celery -- diced (1 cup)

1 cup grated carrots or radishes

1/2 teaspoon freshly ground pepper

4 scallions (white and light green parts) -- thinly sliced

on dia

1/4 cup reduced-sodium soy sauce

1/4 cup vegetable broth

If you are using cold leftover rice, moisten your hands with water and rub rice

to separate grains. Skip this step if you are using just-cooked rice. Set rice

aside.

Place nonstick wok or large, heavy skillet over medium-high heat and add 1

teaspoon oil. In small bowl, beat eggs with 1/4 teaspoon salt. Add eggs to hot

oil and cook, stirring, until softly set, about 1 minute. Remove to plate and

set aside.

Add 2 teaspoons oil to wok and heat over medium-high heat. Add garlic, onion and

bean paste and stir-fry 1 minute. Add pineapple, tofu and sugar and stir-fry

until heated through and lightly glazed, about 3 minutes. Add celery and carrots

and stir-fry 3 minutes. Season with 1/4 teaspoon pepper and remaining 1/4

teaspoon salt and transfer to bowl. Set aside.

Add remaining 2 teaspoons oil to wok and heat over medium-high heat. Add

scallions and stir quickly. Add rice and stir-fry until heated through, about 2

minutes.

Stir in soy sauce and broth until rice is well coated. Add scrambled eggs and

pineapple-tofu mixture and stir until heated through and flavors are blended, 2

to 3 minutes. Season with remaining 1/4 teaspoon pepper and serve right away.

PER SERVING: 294 CAL.; 12G PROT.; 9G TOTAL FAT (2G SAT. FAT); 42G CARB.; 106MG

CHOL.; 711MG SOD.; 4G FIBER A:Recipe adapted from Nicole Routhier's Fruit

Cookbook (Workman Publishing, 1996). S:6 D: Ovo-lacto This colorful, mildly

spiced meal-in-one can be made with either leftover cooked rice or freshly

cooked rice. To get the right amount, start with about 1 1/2 cups raw rice.

Copyright:

" Vegetarian Times 2000 "

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

Per serving: 1442 Calories (kcal); 44g Total Fat; (27% calories from fat); 44g

Protein; 218g Carbohydrate; 562mg Cholesterol; 4082mg Sodium

Food Exchanges: 11 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;

6 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Fruit

</CatT>

<CatT>

Rice

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

finely diced (2 cups)

</IPrp>

</IngR>

<IngR name= " cubed fresh pineapple (1/2-inch pieces) " unit= " cups " qty= " 1

1/2 " ></IngR>

<IPrp>

drained well and diced (1 cup)

</IPrp>

</IngR>

<IPrp>

diced (1 cup)

</IPrp>

</IngR>

<IPrp>

thinly sliced on diagonal

</IPrp>

</IngR>

<DirS>

<DirT>

If you are using cold leftover rice, moisten your hands with water and rub rice

to separate grains. Skip this step if you are using just-cooked rice. Set rice

aside.

</DirT>

<DirT>

Place nonstick wok or large, heavy skillet over medium-high heat and add 1

teaspoon oil. In small bowl, beat eggs with 1/4 teaspoon salt. Add eggs to hot

oil and cook, stirring, until softly set, about 1 minute. Remove to plate and

set aside.

</DirT>

<DirT>

Add 2 teaspoons oil to wok and heat over medium-high heat. Add garlic, onion and

bean paste and stir-fry 1 minute. Add pineapple, tofu and sugar and stir-fry

until heated through and lightly glazed, about 3 minutes. Add celery and carrots

and stir-fry 3 minutes. Season with 1/4 teaspoon pepper and remaining 1/4

teaspoon salt and transfer to bowl. Set aside.

</DirT>

<DirT>

Add remaining 2 teaspoons oil to wok and heat over medium-high heat. Add

scallions and stir quickly. Add rice and stir-fry until heated through, about 2

minutes.

</DirT>

<DirT>

Stir in soy sauce and broth until rice is well coated. Add scrambled eggs and

pineapple-tofu mixture and stir until heated through and flavors are blended, 2

to 3 minutes. Season with remaining 1/4 teaspoon pepper and serve right away.

</DirT>

<DirT>

PER SERVING: 294 CAL.; 12G PROT.; 9G TOTAL FAT (2G SAT. FAT); 42G CARB.; 106MG

CHOL.; 711MG SOD.; 4G FIBER A:Recipe adapted from Nicole Routhier & apos;s Fruit

Cookbook (Workman Publishing, 1996). S:6 D: Ovo-lacto This colorful, mildly

spiced meal-in-one can be made with either leftover cooked rice or freshly

cooked rice. To get the right amount, start with about 1 1/2 cups raw rice.

</DirT>

</DirS>

<CpyR>

Vegetarian Times 2000

</CpyR>

</RcpE>

<RcpE name= " Green Market Potatoes And Vegetables With Green Garlic Lovage Sauce "

author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Green Market Potatoes And Vegetables With Green Garlic Lovag

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Condiments Potatoes

To send Vegetables

Amount Measure Ingredient -- Preparation Method

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

For the potatoes and vegetables: 6 tablespoons butter 2 pounds first of the

season red potatoes, boiled until fork tender Salt and pepper 1 pound sugar snap

peas, cleaned and blanched 2 large bundles asparagus, blanched For the Lovage

and Green Garlic Sauce: 1 cup extra virgin olive oil Salt Pepper 1/2 cup lovage,

chopped 1/4 cup green garlic, chopped 1/2 teaspoon crushed red pepper

For the potatoes and vegetables: Heat a large sauté pan. Add 3 tablespoons of

the butter and the new potatoes. Sauté in the butter for 5 minutes. Season with

salt and pepper. In another sauté pan, sauté the snap peas in 2 tablespoons of

butter for 3 minutes. Season with salt and pepper. In another sauté pan, sauté

the asparagus in the remaining tablespoon of butter. Season with salt and

pepper. Turn all of the vegetables out onto a large platter and keep warm.

For the sauce: Heat the olive oil in a large sauté pan. Season with salt and

pepper. When the oil is hot, add the lovage, green garlic and crushed red pepper

and cook for 5 minutes. Remove from the heat.

To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce

over the fish. Garnish with Creole seasoning.

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

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. :

]]>

</RTxt>

<CatS>

<CatT>

Condiments

</CatT>

<CatT>

Potatoes

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<DirS>

<DirT>

For the potatoes and vegetables: 6 tablespoons butter 2 pounds first of the

season red potatoes, boiled until fork tender Salt and pepper 1 pound sugar snap

peas, cleaned and blanched 2 large bundles asparagus, blanched For the Lovage

and Green Garlic Sauce: 1 cup extra virgin olive oil Salt Pepper 1/2 cup lovage,

chopped 1/4 cup green garlic, chopped 1/2 teaspoon crushed red pepper

</DirT>

<DirT>

For the potatoes and vegetables: Heat a large sauté pan. Add 3 tablespoons of

the butter and the new potatoes. Sauté in the butter for 5 minutes. Season with

salt and pepper. In another sauté pan, sauté the snap peas in 2 tablespoons of

butter for 3 minutes. Season with salt and pepper. In another sauté pan, sauté

the asparagus in the remaining tablespoon of butter. Season with salt and

pepper. Turn all of the vegetables out onto a large platter and keep warm.

</DirT>

<DirT>

For the sauce: Heat the olive oil in a large sauté pan. Season with salt and

pepper. When the oil is hot, add the lovage, green garlic and crushed red pepper

and cook for 5 minutes. Remove from the heat.

</DirT>

<DirT>

To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce

over the fish. Garnish with Creole seasoning.

</DirT>

</DirS>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

New Potatoes With Oregano (Patate Ariganate)

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Potatoes To send

Amount Measure Ingredient -- Preparation Method

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

6 tablespoons extra-virgin olive oil

2 pounds baby new potatoes -- cut in half

1 spanish onion -- sliced paper-thin

3 cloves garlic -- thinly sliced

sea salt and pepper

1/4 cup water

1 bunch fresh oregano

In a 12 to 14-inch saute pan, heat the oil until almost smoking. Add the

potatoes and cook for 10 minutes, until light golden brown. Add the onion,

garlic, salt and pepper and cook for 15 minutes. Spritz the pan with water and

allow it to evaporate. Add the oregano, toss for 1 minute and serve immediately.

S: 4

Copyright:

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

Per serving: 792 Calories (kcal); 81g Total Fat; (90% calories from fat); 2g

Protein; 17g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 16 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Potatoes

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

cut in half

</IPrp>

</IngR>

<IPrp>

sliced paper-thin

</IPrp>

</IngR>

<IPrp>

thinly sliced

</IPrp>

</IngR>

<DirS>

<DirT>

In a 12 to 14-inch saute pan, heat the oil until almost smoking. Add the

potatoes and cook for 10 minutes, until light golden brown. Add the onion,

garlic, salt and pepper and cook for 15 minutes. Spritz the pan with water and

allow it to evaporate. Add the oregano, toss for 1 minute and serve immediately.

</DirT>

<DirT>

S: 4

</DirT>

</DirS>

<CpyR>

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Penne With Summer Squash

Recipe By :Vegetarian Times Website

Serving Size : 0 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. To send

Amount Measure Ingredient -- Preparation Method

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

1 pound dry penne pasta -- preferably whole-whe

1/4 cup olive oil -- preferably extra-vir

3 medium cloves garlic -- minced

2 large shallots -- finely chopped

4 small zucchini (1 lb.) -- very thinly sliced

8 ounces small pattypan squash -- quartered (2 cups)

1 1/2 teaspoons finely grated lemon peel

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup finely shredded fresh basil

1/3 cup chopped fresh chives

1/2 cup shaved fresh parmesan cheese (optional)

Bring large pot of lightly salted water to a boil. Add penne and stir

occasionally to prevent sticking. Cook until just tender, about 10 minutes.

Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and

shallots and cook, stirring, until lightly browned, 2 minutes. Add zucchini and

squash and cook, stirring occasionally, until tender and golden at edges, about

6 minutes.

Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and

reserved cooking water into squash mixture.

Transfer penne to large serving bowl. Add squash mixture, basil and chives and

toss to combine. Sprinkle with Parmesan cheese if using and serve hot.

PER SERVING: 215 CAL.; 6G PROT.; 10G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0

CHOL.; 183MG SOD.; 3G FIBER

S:6 D: Dairy-free Lemon peel lends both tang and sweetness to this light,

summery dish. You can add extra salt if you prefer to omit the Parmesan cheese.

SI:Meal plan: Serve with black olives, some crusty bread and an arugula salad

dressed with a red wine vinaigrette.

Copyright:

" Vegetarian Times 2000 "

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

Per serving: 513 Calories (kcal); 54g Total Fat; (92% calories from fat); 2g

Protein; 8g Carbohydrate; 0mg Cholesterol; 1071mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Pasta, Couscous, Etc.

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

preferably whole-wheat

</IPrp>

</IngR>

<IPrp>

preferably extra-virgin

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

finely chopped

</IPrp>

</IngR>

<IPrp>

very thinly sliced

</IPrp>

</IngR>

<IPrp>

quartered (2 cups)

</IPrp>

</IngR>

<IngR name= " shaved fresh parmesan cheese (optional) " unit= " cup "

qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Bring large pot of lightly salted water to a boil. Add penne and stir

occasionally to prevent sticking. Cook until just tender, about 10 minutes.

</DirT>

<DirT>

Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and

shallots and cook, stirring, until lightly browned, 2 minutes. Add zucchini and

squash and cook, stirring occasionally, until tender and golden at edges, about

6 minutes.

</DirT>

<DirT>

Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and

reserved cooking water into squash mixture.

</DirT>

<DirT>

Transfer penne to large serving bowl. Add squash mixture, basil and chives and

toss to combine. Sprinkle with Parmesan cheese if using and serve hot.

</DirT>

<DirT>

PER SERVING: 215 CAL.; 6G PROT.; 10G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0

CHOL.; 183MG SOD.; 3G FIBER

</DirT>

<DirT>

S:6 D: Dairy-free Lemon peel lends both tang and sweetness to this light,

summery dish. You can add extra salt if you prefer to omit the Parmesan cheese.

SI:Meal plan: Serve with black olives, some crusty bread and an arugula salad

dressed with a red wine vinaigrette.

</DirT>

<DirT>

</DirT>

</DirS>

<CpyR>

Vegetarian Times 2000

</CpyR>

</RcpE>

<RcpE name= " Popeye & apos;s Fresh Spinach And Goat Cheese Strudels "

author= " foodtv.com " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Popeye's Fresh Spinach And Goat Cheese Strudels

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Main Dish To send

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon plus 2 teaspoons vegetable oil

1 1/4 pounds fresh spinach -- stemmed, cleaned and

salt

freshly ground black pepper

2 tablespoons chopped shallots

2 teaspoons chopped garlic

1 cup goat's cheese

4 sheets phyllo dough

2 cups mesclun greens -- washed

1/2 pint grape tomatoes

drizzle truffle oil

In a large sauté pan, over medium heat, add 1 tablespoon of the oil. When the

oil is hot, add the spinach. Season with salt and pepper. Sauté until wilted.

Add the shallots and garlic. Continue to sauté for 1 minute. Remove from the

heat and cool completely. In a mixing bowl, combine the wilted spinach and

cheese. Mix well. Season the mixture with salt and pepper. Stack the sheets of

phyllo dough on top of each other and cut them into thirds. You will have a

total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly brush

the top sheet of each stack with a teaspoon of vegetable oil. Put 1/4 cup of the

spinach mixture on the bottom edge of each oiled sheet. Fold in the ends toward

the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo

securely, pressing to close. Lightly brush each strudel with the remaining oil.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment or waxed

paper. Place the strudels on the paper about 2 inches!

apart and bake until golden brown, about 15 minutes. Remove from the oven. Cut

each strudel in half diagonally and serve warm. In a bowl, toss together the

mesclun and tomatoes. Season with salt and pepper and toss with the truffle oil.

Make a bed of salad on a plate. Serve the warm strudels on top of the salad.

Y: 12 strudels

Source:

" courtesy Emeril Lagasse, 2000 "

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

Per serving: 148 Calories (kcal); 2g Total Fat; (9% calories from fat); 17g

Protein; 25g Carbohydrate; 0mg Cholesterol; 452mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

stemmed, cleaned and patted dry

</IPrp>

</IngR>

<IPrp>

washed