Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 yeah..one has honey.. if ya don't use honey..ignore it... Grilled Japanese Eggplant with Citrus Miso Sauce Recipe By :Bobby Flay Serving Size : 8 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons miso 1 tablespoon honey 2 tablespoon sake (wine) 2 tablespoon water 1/4 cup orange juice 1/4 cup lime juice 1 tablespoon finely chopped fresh ginger 4 japanese eggplant -- sliced lengthwise salt and freshly ground pepper Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade. Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy Cuisine: " Japan " Source: " Food TV " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 1g Fat (7.5% calories from fat); 3g Protein; 20g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Portobello and Roasted Red Pepper Sandwiches Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : 2002-08-08 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces portobello mushroom caps -- (1 pound with stems) 4 medium garlic cloves -- sliced thin 2 tablespoons fresh rosemary leaves 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil salt and black pepper 2 cups arugula leaves -- washed, thoroughly dried 8 thick slices hearty bread 8 ounces drained roasted red bell peppers -- cut into thin strips 1. Adjust oven rack to upper-middle position (about 6 inches from heating element) and preheat broiler. 2. Use paring knife to make 5 or 6 small incisions in smooth side of mushroom caps. Stuff garlic slices and rosemary leaves into these incisions. 3. Combine vinegar, oil, and salt and pepper to taste in shallow baking dish just large enough to hold mushrooms in single layer. Add mushrooms and marinate, turning occasionally, for 5 minutes. 4. Place dish with mushrooms under broiler. Cook, turning several times, until lightly browned, about 10 minutes. 5. Divide arugula among 4 slices of bread. Place one mushroom on top of arugula on each slice of bread. Arrange some pepper strips over each mushroom. 6. Dip one side of remaining 4 slices of bread in mushroom juices in baking dish. Place these slices, moistened side down, on top of filling to make 4 sandwiches. Cut in half and serve immediately. PER SERVING: 312 CALORIES, 10 G PROTEIN, 11 G FAT, 2 G SATURATED FAT, 46 G CARBOHYDRATES, 4 G FIBER, 411 MG SODIUM, 5% CALCIUM Source: " Natural Health 2002-01/02 " Polenta with Portobello Mushrooms Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : 2002-08-08 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 3 medium garlic cloves -- minced 1 teaspoon minced fresh rosemary leaves 2 pounds portobello mushrooms (8 medium) discard stems, cut caps into half-inch-wide pieces salt and black pepper 1 1/2 cups canned crushed tomatoes 2 cups instant polenta 1. Heat oil in large skillet. Add garlic and rosemary and cook over medium heat until fragrant, about 1 minute. Add mushrooms and cook, stirring often, until nicely browned, about 5 minutes. Season with salt and pepper to taste. 2. Add tomatoes to pan and bring to boil. Reduce heat to low and simmer until sauce thickens, about 8 minutes. Adjust seasonings. 3. While preparing sauce, bring 8 cups water to boil in heavy medium saucepan set over high heat. When water comes to boil, add 1 teaspoon salt and lower heat to medium-low. Whisk in instant polenta in slow, steady stream. This should take almost 1 minute. Reduce heat to low and cook, Stirring constantly with wooden spoon, until polenta thickens and starts to pull away from sides of pan, about 5 minutes. 4. Divide polenta among individual bowls. Ladle some mushroom sauce over each portion and serve immediately PER SERVING: 399 calories, 12g protein, 9g fat, 71g carbohydrates, 9g fiber, 490mg sodium, 18% vitamin A, 48% vitamin C Source: " Natural Health 1998-09/10 " Start to Finish Time: " 0:25 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 400 Calories; 9g Fat (19.7% calories from fat); 12g Protein; 71g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 132mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fat. NOTES : This is a particularly hearty polenta dish, perfect for cool autumn nights. Sliced portobellos are cooked with garlic and rosemary and then simmered with tomatoes to make a rich sauce that is ladled over mounds of fluffy polenta. Grilled Portobello Mushrooms, Asian Style Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : 2002-08-08 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium portobello mushroom caps -- (2-lb whole mushrooms) 3 tablespoons tamari soy sauce 2 tablespoons rice wine vinegar 1 1/2 teaspoons Toasted sesame oil 1 tablespoon minced fresh gingerroot 1 tablespoon minced fresh garlic ground black pepper 1. Light grill or broiler, adjusting oven rack so that it is about 4 inches from heating element. Place mushrooms on large baking sheet and set aside. 2. Whisk tamari, rice wine vinegar, sesame oil, ginger, garlic, and pepper to taste in small bowl. Brush mixture over both sides of mushrooms. Grill or broil mushrooms, with gill-like undersides facing up, until bottom is marked with dark grill marks (if grilling) or top is beginning to brown (if broiling). Serve immediately. with rice and salad. PER SERVING: 89 calories, 7g protein, 3g fat 13g carbohydrates, 3g fiber, 764mg sodium, 16% vitamin C Source: " Natural Health 1998-07/08 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 3g Fat (23.3% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 765mg Sodium. Exchanges: 0 Lean Meat; 3 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : Grilling intensifies the flavors in meaty portobello mushrooms and gives them enough heft to occupy the center of the plate. Round out the meal with rice--sticky short-grain sushi rice would be nice--and salad. Make sure to cook the mushrooms with the gill-like undersides facing up to prevent excess loss of juices. Bruschetta with Sauteed Peppers, Onions and Portobello Mushrooms Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : 2002-08-08 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 2 medium onions -- halved and sliced thin 2 red and/or yellow bell peppers -- cored, seeded, sliced thin 2 medium portobello mushrooms (about 1/2 pound), stems discarded and caps halved and sliced thin salt and ground black pepper 2 tablespoons minced fresh parsley leaves 1 oblong loaf rustic country bread (about 12 inches long and 5 inches wide) 1 large garlic clove -- peeled 1. Heat oil in large skillet. Add onions and peppers and cook, stirring often, over medium heat until vegetables begin to brown, about 10 minutes. Add mushrooms and cook over medium-high heat until golden brown, about 5 minutes. Season with salt and pepper to taste, stir in parsley and adjust seasonings. 2. While vegetables are cooking, slice bread crosswise into eight 3/4-inch-thick pieces. (Save ends for another use.) Toast or grill slices until golden brown and rub with garlic clove. 3. Spoon some of vegetable mixture over each toast and serve immediately PER SERVING: 344 calories, 9g protein, 13g fat, 50g carbohydrates, 5g fiber, 596mg sodium, 13% vitamin A 213% vitamin C, 8% calcium Source: " Natural Health 1998-09/10 " Start to Finish Time: " 0:20 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 11g Fat (49.9% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 2 Fat. NOTES : The word bruschetta comes from the Italian bruscare, meaning " to roast over coals. " For a quick, hearty meal, slather thick slices of toasted or grilled country bread with sauteed peppers, mushrooms, and onions. These toasts are large and messy, so eat them with a fork and knife. Serve with a leafy green salad. Chickpea Patties with Arugula Salad Recipe By :Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : 2002-08-08 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces canned chickpeas -- rinsed 1/2 cup packed fresh parsley leaves 2 medium garlic cloves -- peeled 1/8 teaspoon ground cumin -- or more to taste 1/2 teaspoon hot red pepper flakes 3/4 cup all-purpose flour salt 2 tablespoons extra-virgin olive oil 8 cups packed arugula leaves 2 tablespoons lemon juice 1. Place chickpeas, parsley, garlic, cumin, and hot red pepper flakes in work bowl of food processor. Process, scraping down sides of bowl as needed, until smooth. Scrape mixture into medium bowl and stir in flour and salt to taste. Shape mixture into eight 3-inch patties. 2. Heat oil in nonstick skillet large enough to hold patties in single layer. Add patties and saute over medium heat until golden brown on both sides, about 6 minutes. 3. While patties are cooking, place arugula in medium bowl, drizzle with lemon juice, sprinkle with salt to taste, and toss gently. Divide arugula among 4 individual plates. 4. Once patties are cooked, place 2 on each plate on top of salad and serve immediately. PER SERVING: 452 CALORIES, 21 G PROTEIN, 13 G FAT, 1 G SATURATED FAT, 67 G CARBOHYDRATES, 13 G FIBER, 31 MG SODIUM, 18% CALCIUM Source: " Natural Health 2002-01/02 " Quote Link to comment Share on other sites More sharing options...
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