3 recipes-Beyond the Moon

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* Exported from MasterCook *

 

Adriatic Ravioli

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound fresh asparagus

1 pound frozen small cheese ravioli

5 tablespoons butter or margarine

1 large red bell pepper -- seeded and cut into

thin, 2-inch-long strips

 

1/2 pound mushrooms -- thinly sliced

(about 2 cups)

4 large garlic cloves -- peeled and minced

3 tablespoons unbleached white flour

2 1/2 cups milk

1/4 teaspoon salt

1 teaspoon paprika plus additional for garnish

1 tablespoon Dijon mustard

1/4 cup chopped fresh basil

1/2 cup finely grated Romano cheese (2 ounces)

Pepper

Finely grated Parmesan cheese for serving

 

1. Put a large pot of water on to boil. Snap off and discard the tough

asparagus ends, and cut the stalks into 1-inch pieces. You will have about 3

cups of asparagus. Steam until barely tender, 6 to 8 minutes, and set aside.

2. Begin cooking the ravioli, stirring occasionally.

3. Melt 1 tablespoon of the butter in a skillet over medium heat. Saute the

red pepper, mushrooms, and garlic until tender, 3 to 4 minutes. Remove the

pan from the heat.

4. Melt the remaining 4 tablespoons butter in a large, heavy saucepan over

medium heat. Whisk in the flour, and let it cook for a minute or two. Slowly

pour in the milk, whisking constantly until thickened, about 3 to 5 minutes.

Add the salt, paprika, mustard, basil, Romano cheese, and pepper to taste,

stirring until the cheese is melted. Reduce the heat to very low, and stir

in the sauteed vegetables.

5. When the ravioli is tender and begins to float, after about 10 to 12

minutes, drain it well, and transfer it to a large serving bowl. Pour on

the sauce, and toss gently. Garnish with paprika, and serve with Parmesan on

the side.

 

 

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* Exported from MasterCook *

 

Asparagus Pasta Salad with Sesame-Ginger Dressing

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

**Posted By Jamie**

 

Amount Measure Ingredient -- Preparation Method

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12 ounces dry fettuccine

1 tablespoon sesame oil

1 pound asparagus

1 medium red bell pepper, cut into 1 " long strips

 

5 scallions -- thinly sliced

1/4 cup minced fresh cilantro

DRESSING

1/3 cup rice vinegar

2 teaspoons Dijon mustard

2 tablespoons tamari or soy sauce

3 large cloves garlic -- peeled

1 tablespoon peeled and minced fresh ginger

1/4 teaspoon salt

1/2 cup peanut oil

2 tablespoons sesame oil

1 tablespoon sesame seeds for garnish

 

1. Cook the fettuccine in a large pot of boiling water until al dente, 8 to

10 minutes. Drain, transfer to a medium-size bowl, and toss with the 1

tablespoon sesame oil.

2. Trim the tough ends from the asparagus, and slice it diagonally into

1-inch pieces. (You'll have about 3 cups.) Steam the asparagus just until

tender, 5 to 8 minutes.

3. Toss the asparagus, red pepper, scallions, and cilantro with the

fettuccine. In a blender, process the vinegar, mustard, tamari, garlic,

ginger, and salt until smooth on medium-high speed. Reduce the speed to low,

and slowly pour in the peanut and sesame oils.

4. Toss the salad with the dressing. Garnish with sesame seeds and serve.

 

 

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* Exported from MasterCook *

 

Asparagus, Rice and Black Bean Salad

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 8 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

**Posted By Jamie**

 

Amount Measure Ingredient -- Preparation Method

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1 cup brown basmati rice

1 1/2 cups cooked black beans

2 tablespoons olive oil

1 pound fresh asparagus

4 large garlic cloves -- peeled and minced

1 large red bell pepper -- seeded and cut into

thin, 1/2-inch-long slices (1 cup)

5 scallions -- thinly sliced

1/4 cup minced fresh cilantro

1/3 cup fresh lemon or lime juice

1/2 teaspoon salt

1 teaspoon ground cumin

1 tablespoon tamari

 

1. Bring the rice and 2 cups of water to a boil in a saucepan. Reduce the

heat, and simmer, partially covered, until the rice is tender, 30 to 40

minutes.

2. Combine the rice in a serving bowl with the black beans and olive oil.

Set aside.

3. Trim the tough ends from the asparagus, and cut it diagonally into

slices. (You'll have about 3 cups.) Steam the asparagus until barely tender,

about 5 minutes.

4. Stir the asparagus into the rice, along with the garlic, red pepper,

scallions, and cilantro.

5. Whisk the lemon juice with the salt, cumin, and tamari.

6. Stir the dressing into the salad, and serve at room temperature.

 

 

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