Guest guest Posted October 31, 2000 Report Share Posted October 31, 2000 * Exported from MasterCook * Broccoli Bake Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 4 Menu 7 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups loosely packed broccoli florets 1 teaspoon salt water to cover 3/4 cup low-fat milk -- or rice milk 2 tablespoons cornstarch 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup grated Cheddar cheese -- or Cheddar-style soy cheese 1/2 cup soft bread crumbs 1 tablespoon olive oil 1 tablespoon freshly grated Parmesan cheese -- or Parmesan-style soy cheese Preheat oven to 350ºF. Place broccoli and salt in a covered saucepan with water just to cover. Bring to rollin boil over high heat. As soon as broccli boils, remove from pan and drain in a colander, reserving cooking liquid. Plunge broccoli into ice water to stop cooking. Drain and set aside. In a saucepan, place 3/4 cup broccoli cooking water, add milk or rice milk. Dissolve cornstarch in a little of the liquid. Add to pan with mustard, salt, and pepper. Bring to a boil, stirring constantly. Cook 3 minutes. Add Cheddar cheese or soy cheese; stir to melt. In a bowl, combine reserved broccoli with cheese sauce. Place in a lightly oiled ovenproof casserole. In a skillet, saute bread crumbs with oil, stirring, until golden, about 3 minutes. In bowl, toss bread crumbs with Parmesan cheese or Parmesan-style soy cheese to mix. Sprinkle over top of broccoli casserole. Bake until brown and bubbling, about 40 minutes. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 7g Fat (53.4% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 565mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : Helpful Hints: Homemade bread crumbs or bread crumbs purchased from the bakery have the best flavor and texture. Buying a 16-ounce bag of prepared ready-to-eat broccoli florets saves preparation time. One bag yields 6 cups of florets. Nutr. Assoc. : 920011 0 0 20000 0 0 0 0 0 0 0 3562 * Exported from MasterCook * Carrots on Carrots Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/2 teaspoon dried rosemary or thyme -- or a mixture 1/2 pound carrots -- (4 medium) scraped and sliced into 1/4 " rounds 1 cup fresh carrot juice 1 tablespoon white wine vinegar -- up to 2 tbls. 1/2 teaspoon salt -- or to taste 1/4 cup fresh mint or flat-leaf parsley or mixture -- chopped Heat oil with dried herbs in a small saucepan. Add carrots, stirring to coat with oil-and-herb mixture. Add carrot juice, vinegar and salt. Bring to a boil. Lower heat and cook slowly, uncovered, until carrots are tender, about 20 minutes, adding a small amount of water if necessary to prevent sticking. (Just enough liquid should be left pan to lightly coat the carrots.) Remove from heat; stir in mint or parsley. Per serving: 155 Calories; 3g Protein; 5g Fat; 27g Carbohydrate; 0mg Cholesterol; 623mg Sodium; 6g fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 5g Fat (47.3% calories from fat); 1g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 568mg Sodium. Exchanges: 2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : These carrots taste good hot, cold or at room temperature. They can be presented on their own, in a salad with peppers and cucumbers or as an ingredient in pasta primavera. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Cornbread Recipe By :Vegetarian Times Complete Thanksgiving Cookbook, page 172 Serving Size : 12 Preparation Time :0:00 Categories : Breads, Biscuits & Muffins Menu 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup unbleached white flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg plus 1 egg whites -- beaten 1 cup buttermilk 2 tablespoons vegetable oil 1 cup corn kernels -- fresh OR thawed frozen 1 cup zucchini -- shredded Makes 12 servings. Creating a low-fat moist cornbread is not impossible. In this recipe, zucchini provides the moisture. Preheat oven to 375F. Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, beat egg and egg white; whisk in buttermilk and oil. Gently fold liquid ingredients into dry ingredients until batter is formed. Fold in corn and zucchini. Pour batter into a lightly greased 8-inch-square baking pan or muffin pan. Bake until crust is golden brown and toothpick inserted in center comes out clean, about 20 to 25 minutes. Serve warm. Per serving: 143 Calories; 4g Protein; 3g Fat; 25g Carbohydrate; 18mg Cholesterol; 228mg Sodium; 1g fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (22.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Cranberry Crumb Tart Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Delicious Desserts Menu 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 1 1/2 cups unbleached flour 1 pinch salt 1 1/2 tablespoons brown sugar 6 tablespoons butter or margarine -- chilled 3 tablespoons cold water ***FILLING*** 4 medium tart apples such as Granny Smith peeled and sliced 1/4 inch thick 3/4 cup fresh cranberries -- rinsed 3 tablespoons unbleached flour 2/3 cup granulated sugar 1/2 teaspoon ground cinnamon ***TOPPING*** 1/2 cup rolled oats 6 tablespoons unbleached flour 1/3 cup light brown sugar -- packed 3 tablespoons butter or margarine -- melted To make the crust, in a food processor, combine flour, salt and brown sugar. Process 30 seconds. With machine running, add butter or margarine through feed tube, then add water and continue processing until dough forms a ball, about 20 seconds. Wrap dough in plastic and chill at least 30 minutes. Preheat oven to 375 F. Using your fingers, press dough into bottom and sides of a 10-inch tart pan with removable bottom. Cover and refrigerate until ready to use. To prepare the filling, in a large bowl, toss apples and cranberries with flour. Stir in sugar and cinnamon. Spoon filling into pastry shell. To make the topping, in a medium bowl, combine oats, flour and brown sugar. Add butter or margarine; crumble mixture with fingers. Sprinkle topping mixture over apples. Bake until topping is golden and apples are tender, about 40 minutes. Transfer to a wire rack to cool. Remove side of pan, slice into wedges and serve. Per serving: 190 Calories; 1g Protein; 10g Fat; 23g Carbohydrate; 10mg Cholesterol; 147mg Sodium; 2g fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 11g Fat (32.0% calories from fat); 3g Protein; 48g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 123mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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