5 more beyond the moon

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* Exported from MasterCook *

 

Cauliflower-Black Bean Salad w/ Buttermilk-Parmesan Dressing

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

 

Amount Measure Ingredient -- Preparation Method

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6 cups cauliflower florets (1 large head)

1 cup cooked black beans

6 scallions -- thinly sliced

1 medium red bell pepper -- 1 1/2 inch strips

 

1 medium green bell pepper -- 1 1/2 inch strips

 

3 large garlic cloves -- peeled (3 to 4)

5 tablespoons cider vinegar

2 tablespoons canola oil

1/4 cup buttermilk

1/4 cup finely grated Parmesan cheese

1/4 teaspoon salt

Freshly ground pepper

 

1. Steam the cauliflower until just tender, 5-7 min. Let it cool.

2. Combine the cauliflower, beans, scallions, and red and green peppers in a

serving bowl.

3. Process the garlic, vinegar, oil, buttermilk, Parmesan, salt, and pepper

to taste in a blender or food processor until smooth.

4. Toss the salad with the dressing, and serve immediately.

 

 

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* Exported from MasterCook *

 

Creamy Asparagus Soup

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Soups

 

Amount Measure Ingredient -- Preparation Method

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2 Medium potatoes (about 2 1/2 cups) -- peeled and sliced

2 pounds fresh asparagus

2 tablespoons canola oil

1 1/2 cups diced onion

5 large cloves garlic -- peeled and minced

2 tablespoons butter or margarine

2 tablespoons flour

2 1/2 cups milk

1 teaspoon salt

2 tablespoons chopped fresh basil

 

1. Bring 2 1/2 cups water to boil in a large soup pot and cook the potatoes

until almost tender, about 6-8 minutes.

2. Meanwhile, trim and discard the tough ends of the asparagus. Trim and

set aside the tips and cut the stalks into 1-inch pieces. Add the stalk

pieces to the potatoes, and cook until tender, 6-8 minutes more.

 

3. While the asparagus is cooking, heat the oil in a skillet over med heat.

Saute onions and garlic until soft, about 5 minutes. Stir the sauteed

vegetables into the asparagus and potatoes. Working in batches, puree this

mixture. Return it to the pot and set aside.

 

4. Melt the butter in a saucepan over low heat. Whisk in the flour and

cook for 1-2 min. Gradually add 1 cup milk, whisking until slightly

thickened. Add this white sauce to the soup pot along with the remaining 1

1/2 cups milk, salt basil and asparagus tips.

 

5. Bring soup to a simmer and cook, stirring occasionally, until the tips

are tender, about 5-8 minutes. Ladle into bowls and serve.

 

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* Exported from MasterCook *

 

Creamy Dill Dressing

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salad Dressings

 

Amount Measure Ingredient -- Preparation Method

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2 large garlic cloves -- peeled

1/4 cup chopped fresh parsley

1/2 cup fresh dill

1/2 cup sour cream or yogurt

1/4 teaspoon salt

1/4 cup cider vinegar

1/2 cu olive oil

 

Combine the garlic, parsley, dill, sour cream, salt, and vinegar in a

blender or food processor. Process until smooth.

With the blender still running, carefully lift the lid, and slowly pour in

the olive oil and process until well combined.

 

 

 

 

 

 

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NOTES : This light, creamy dressing is so appealing you'll be sure to add it

to your list of favorites.

 

1 1/2 cups

 

 

 

* Exported from MasterCook *

 

Easy Cheesy Scalloped Potatoes

 

Recipe By : Beyond The Moon-Ginny callan

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Potatoes

 

Amount Measure Ingredient -- Preparation Method

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2 cups chopped onions (2 large onions)

5 large garlic cloves -- peeled and minced

1 teaspoon dried basil

1/2 cup chopped green bell pepper (1 small pepper)

2 cups grated Cheddar cheese (8 ounces)

1 cup grated mozzarella cheese (4 ounces)

1 1/2 teaspoons salt

Pepper

1/4 cup minced fresh dill

1/4 cup minced fresh parsley

2 tablespoons butter or margarine -- melted

1 cup sour cream or yogurt

3/4 cup milk

1 or 2 medium tomatoes -- sliced

Paprika

 

1. Preheat the oven to 375 degrees. Grease a 2- or 3-quart baking dish.

2. Bring a large pot of water to a boil, and cook the potatoes just until

tender, 8 to 10 minutes. Drain and transfer to a large mixing bowl.

3. Heat the oil in a skillet over medium heat. Saute the onions, garlic,

basil, and green pepper until tender, about 5 minutes.

Add the sauteed vegetables to the potatoes, along with 1½ cups of the

Cheddar, the mozzarella, salt, pepper to taste, dill, parsley, butter, sour

cream, and milk. Stir gently until well combined.

4. Spoon the potato mixture into the baking dish. Arrange the tomato slices

on top, and sprinkle with the remaining Cheddar and the paprika.

5. Bake for 30 minutes, until bubbly and lightly browned, and serve.

 

 

 

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* Exported from MasterCook *

 

Linguine with Brussel Sprouts, Mushrooms, and Garlic

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound Brussels sprouts -- trimmed and halved

2 tablespoons canola oil

8 large garlic cloves -- peeled and minced

1 large red bell pepper -- seeded and cut into

thin, 1-inch-long strips

1/2 pound mushrooms -- sliced (2 cups)

1/4 cup chopped fresh basil or 1 teaspoon dried

1 pound dry linguine

4 tablespoons butter or margarine

3 tablespoons unbleached white flour

1/2 cup heavy cream

1/2 cup dry white wine

1/4 teaspoon salt

1 cup finely grated Parmesan cheese (4 ounces}

 

1. Steam the Brussels sprouts until just tender, 6 to 8 minutes. Set aside.

2. Put a large pot of water on to boil.

3. Heat the oil in a skillet over medium heat. Saute the garlic, red

pepper, and mushrooms (plus basil if using dried) until tender, 3 to 4

minutes. Remove the pan from the heat, and stir in the basil if using fresh.

4. Begin cooking the linguine.

5. Melt the butter in a heavy saucepan over medium heat. Whisk in the

flour, and let it cook for a minute or two. Slowly pour in the cream and

wine, whisking until thickened, about 5 minutes. Add the salt and Parmesan,

stirring until the cheese has melted.

6. Reduce the heat to very low, and stir in the Brussel sprouts and the

sauteed vegetables. Stir occasionally.

When the linguine is al dente, in 8 to 10 minutes, drain it well, and

transfer to a serving dish. Add the sauce, toss well, and serve.

 

 

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