jeanne lemlin - cooking light and recipe

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Jeanne Lemlin is a new columnist for cooking light mag (around october 2000?)

 

 

 

* Exported from MasterCook *

 

Soba Salad With Grilled Sweet Potato, Eggplant, And Red Pepper

 

Recipe By :Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 slices sweet potato (2 medium) -- 1/2-inch-slices

1/3 cup orange juice

2 1/2 tablespoons molasses

1 tablespoon water

2 teaspoons vegetable oil

1 1/2 teaspoons dijon mustard

1 garlic clove -- crushed

8 slices eggplant (1 medium) -- 1/2-inch-slices

1 red bell pepper -- cut into 4 wedges

cooking spray

1/3 cup thinly sliced green onions

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon sherry

1 tablespoon dark sesame oil

2 teaspoons brown sugar

1 teaspoon minced peeled fresh ginger

4 cups cooked soba (buckwheat noodles) -- 8-ounces uncooked

 

Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce

heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold

water; drain well.

 

Combine juice and the next 5 ingredients (juice through garlic) in a large

zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal

and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the

vegetables from bag, reserving marinade.

 

Prepare grill.

 

Place the vegetables on grill rack coated with cooking spray, and grill for 4

minutes on each side or until done, basting frequently with 1/2 cup reserved

marinade. Place vegetables on a platter; drizzle with remaining marinade.

 

Combine onions and next 5 ingredients (onions through ginger). Place soba in a

large bowl, and drizzle with dressing. Serve with vegetables.

 

Yield: 4 servings (serving size: 1 1/4 cups soba mixture, 3 slices sweet potato,

2 slices eggplant, and 1 bell pepper wedge).

 

CALORIES 439 (15% from fat); FAT 7.3g (sat 1.1g, mono 2.2g, poly 2.9g); PROTEIN

10.1g; CARBOHYDRATE 80.9g; FIBER 5.4g; CHOLESTEROL 0mg; IRON 2.8mg; SODIUM 259mg

 

Source:

" Cooking Light Magazine, June 2001 "

Copyright:

" ©2001 Southern Progress Corporation "

Ratings : Points 0-10 9 - - - - - - - -

- - - - - - - - - - -

 

Per Serving (excluding unknown items): 769 Calories; 9g Fat (9.6% calories from

fat); 17g Protein; 167g Carbohydrate; 36g Dietary Fiber; 0mg Cholesterol; 335mg

Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 1

Fat; 1/2 Other Carbohydrates.

 

NOTES : To streamline the preparation, cook the noodles ahead of time, and have

the vegetables already marinating in a bag. Another quick tip: Remove the potato

slices from the simmering water using a slotted spoon, then return the water to

a boil, and use the same pot to cook the soba. Use a spatula to carefully turn

the potatoes on the grill so they won't stick.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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