Guest guest Posted October 21, 2000 Report Share Posted October 21, 2000 * Exported from MasterCook * Barley Vegetable Chowder Recipe By : Skinny Vegetarian Entrees by Magida and Spitler Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans vegetable broth 2/3 cup barley vegetable cooking spray 2 small onion -- chopped 1 leek -- sliced 2 cloves garlic -- minced 1 cup lima beans, baby, frozen 1 cup whole kernel corn, frozen 1 cup cabbage -- finely chopped 2 medium carrot -- sliced 1 teaspoon dried savory 1/2 teaspoon dried thyme 1 bay leaf 2 tablespoons flour 1/2 cup skim milk Heat 1/2 can of veg broth to boiling; stir in barley and let stand 15-30 minutes. Spray large saucepan with cooking spray; heat over med heat until hot. Saute onions, leek, and garlic until tender, about 5 min. Add remaining veggies and herbs; saute 2-3 minutes. Add remaining broth and broth and barley mixture; heat to boil. Reduce heat and simmer, covered, until barley is tender, about 20 minutes. Heat soup to boilin. Mix flour and milk and stir into soup. Boil, stirring constantly, until thickened. Discard bay leaf. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli, Spinach, and Noodle Casserole Recipe By : Skinny Vegetarian Entrees by Magida and Spitler Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 10 oz pckgs spinach, frozen -- thawed and chopped 2 10 oz pckgs broccoli, frozen -- thawed and chopped 13 tablespoons reduced-calorie margarine -- divided 2 cups red onion -- finely minced 3/4 cup+2T evaporated skim milk 1 cup egg substitute 4 egg whites 1/4 cup flour 1 teaspoon salt -- divided 1 teaspoon nutmeg 3/4 teaspoon white pepper 6 cups medium noodles, cooked -- drained, divided 1 1/3 cups bread crumbs Preheat oven to 350. Place spinach in colander and press to drain until very dry. Place broccoli in colander and do the same. Melt 2 T margarine in skillet and saute onions 5 min. Use spatula to scrape onions and remaining fat into bowl of electric mixer. Melt 7 T margarine and spoon into bowl with onions. Add milk, egg substitue, egg whites, flour, 3/4 t salt, nutmeg, and pepper. Beat until combined. Add spinach and beat again. Add broccoli and beat again. Sprinkle 1/4 teaspoon salt into noodles and toss to combine. Spoon 2 cups noodles into 9X13 glass casserole. Spoon half the brocoli-spinach mix (3cups) over noodles. Continue layering, using 2 cups noodles and remaining broccoli-spinach mix next, and spooning remaining 2 cups noodles ontop of casserole. Melt remaining 1/4 cup margarine. Combine with breadcrumbs and sprinkle over top of casserole. Bake 35 minutes or until crumbs are lightly browned. Remove from oven and let rest 15 min. Cut in half lenghwise, then cut ea half into 4 pieces. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Columbian Style Vegetable Stew Recipe By : Skinny Vegetarian Entrees by Magida and Spitler Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 2 cubes vegetable bouillon 2 tablespoons canola oil 4 cloves garlic -- minced 1 1/4 cups onion -- coarsely chopped 2 cans peeled tomatoes with liquid -- coarsely chopped 6 small baking potatoes -- peeled and chopped 6 carrots, peeled -- sliced 1-inch thick 6 stalks celery, 1/2ed lenghtwise -- sliced 1-inch thick 6 ears corn -- sliced 1-inch thick 1 cup dry white wine 2 bay leaf 1 1/2 tablespoons white wine vinegar 1 teaspoon dried cumin 3/4 teaspoon dried oregano 1/2 teaspoon pepper salt 1 can chickpeas, drained 2 cups frozen peas -- thawed Pour boiling water over bouillon in small bowl and reserve. Heat oil over med heat and saute garlic and onion 5 minutes. Add tomatoes with liquid. Add potatoes, carrots, celery, corn, wine, bay leaf, vinegar, cumin, oregano, pepper, salt and veg bouillon. Heat to boiling, reduce heat to simmer, and uncovered about 1 hour or until vegetables are tender. Add water if needed during cooking. Place chickpeas in colander under cold running water to remove canning liquid; rub them together gently in kitchen towel to remove skins. Add skinless chickpeas and green peas to stew. Simmer 5-10 minutes or until peas are cooked. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deep Dish Tamale Pie Recipe By : Skinny Vegetarian Entrees by Magida and Spitler Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1 cup SMALL dried red beans 6 sun-dried tomatoes 1 tablespoon reduced-calorie margarine 2/3 cup red onion -- minced 3/4 cup green bell pepper -- cut in 1/2 " pieces 1 1/2 cups baby corn ears, halved -- thawed 1 tablespoon chili powder 1/2 teaspoon salt 3/4 teaspoon cumin 1/4 teaspoon cayenne 1 cup tomato -- peeled, seeded, chop 3/4 cup water 1/4 cup reduced fat cheddar cheese -- grated CORNMEAL TOPPING 3/4 cup yellow cornmeal 1 tablespoon flour 4 teaspoons sugar 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 1/3 cup buttermilk 1 egg -- beaten 1 tablespoon reduced-calorie margarine -- melted Make Filling; soak dried beans overnight in water to cover (or used canned pink or red beans, do NOT use kidney beans). Drain, place in saucepan, cover with water, and simmer 2-3 hours until tender. If using canned beans, rinse under cold running water. Soak dried tomatoes in boiling water 15 minutes. Preheat oven to 400 degrees. Heat margarine in skillet over med heat. Saute onion, green pepper, and corn 3 minutes. Drain and chop dried tomatoes and add to skillet with chili powder, salt, cumin, and cayenne. Cook 30 seconds, stirring to combine. Stir in beans, fresh tomato, and 3/4 cup water. Simmer 5 min. Mixture should contain enough liquid for a stew; if it doesn't add a few additional tablesponns water. Spoon mix into 8 cup ovenproof casserole, preferable with large surface area (8x12 oval) Sprinkle chees on top. Make cornmeal topping; Sift cornmeal, flour, sugar, baking powder, salt, and baking soda together into bowl. Mix buttermilk, egg, and margarine together, and stir into dry ingredients. Spread topping over casserole mix. Bake 25 min or until toppin is golden brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Everything-but-cabbage Vegetable Soup Recipe By : Skinny Vegetarian Entrees by Magida and Spitler Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable broth, canned 3 ears corn, cut in 3 pieces 3/4 cup green beans 2 tablespoons reduced calorie margarine 3/4 cup onion -- minced 3 cups baking potatoes -- peeled and diced 3/4 cup carrots -- peeled and diced 3/4 cup celery -- diced 3/4 cup sweet potato -- peeled and diced 3/4 cup butternut squash -- peeled and diced 3/4 cup zucchini -- peeled and diced 1/4 cup parsnips -- peeled and diced 1 can tomatoes, peeled with liquid -- coarsely chopped 3 sprigs parsley 1 tablespoon tomato paste 1 teaspoon white wine vinegar 1 teaspoon sugar 1 small bay leaf 1/2 teaspoon pepper 1/2 teaspoon dried thyme pinch marjoram 1 teaspoon salt 3/4 cup frozen peas -- thawed 1/4 cup parsley leaves -- chopped french bread -- optional Heat veg broth to simmer. Add corn sections and green beans; simmer 6-8 minutes. Saute onion 5 min. Add onion to broth, along with potatoes, carrots, celery, sweet potatoes, butternut squash, zucchini, parsnips, and canned tomatoes. Return soup to simmer. Stir in parsley sprigs, tomato paste, vinegar, sugar, bay leaf, pepper, thyme, marjoram, and salt. Simmer 30 min., uncovered, or utnil all veggies are tender. Add peas and simmer 5 more min. Serve, adding 2 corn sections to each soup bowl and sprinkle with parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom and Asparagus Pilaf Recipe By : Skinny Vegetarian Entrees by Magida and Spitler Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups vegetable broth -- divided 2 cups dried chinese mushrooms vegetable cooking spray 2 large onion -- chopped 4 cloves garlic -- minced 2 teaspoons dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried savory 1 1/2 pounds asparagus -- cut in 1 1/2 in pcs 1/4 cup dry sherry -- or veg broth 2 packages pilaf (6 oz ea) 1/4 teaspoon tabasco sauce salt and pepper -- to taste 4 green onion, whole -- thinly sliced 1/4 cup pecans -- toasted Heat 2 cups veg broth to boiling; pour over mushrooms in bowl and let stand until mushrooms are softened, 10-15 min. Drain, reserving broth. Slice mushrooms, discarding tough stems. Spray skillet and saute mushrooms, onions, garlic, and herbs until onion are tender, about 5 min. Add asparagus, saute 5 minutes more. Add sherry, reserved veg broth from mushrooms, and remaining 1 1 /3 cups veg broth to skillet; heat to boiling. Stir in pilaf (discard spice packet). Reduce heat and simmer, covered, until broth is absorbed and pilaf is tender, 3-5 min. Stir in Tabasco sauce; season to taste with salt and pepper. Serve; sprinkle with green onions and pecans. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Style Garden Stroganoff Recipe By : Skinny Vegetarian Entrees by Magida and Spitler Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups boiling water 2 cubes vegetable bouillon 1 pound baking potatoes -- peeled and cubed 1 pound sweet potato -- peeled and cubed 3 tablespoons reduced calorie margarine -- divided 3 medium onions -- thinly sliced 1/2 pound mushromms, halved through cap and stem 1 cup frozen baby peas 1 tablespoon dry mustard 1 tablespoon sugar 1 tablespoon evaporated skim milk 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup fat free sour cream -- room temp 4 1/2 cups cooked wide noodles 1/4 cup parsley -- chopped Combine boiling water with bouillon in small bowl and reserve. Cook potatoes in 2 inches simmering water until tender, 8-10 min, and reserve. Melt 1 1/2 T margarine and saute onions 5 min. Transfer onions to pan with potatoes. Melt remaining margarine and saute mushrooms 10 min. Add to potatoes along with reserved bouillon broth. Add peas and simmer 5 min. Combine mustard, sugar, milk, salt and pepper in small bowl and add to stew, stirring gently. Stir in sour cream, a few spoonfuls at a time, mixing well. Heat to simmer. Place noodles on large platter with raised sides and spoon stroganoff over noodles. Sprinkle with parsley - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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