Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 * Exported from MasterCook * 11 ways to serve roasted garlic Recipe By :Whote Foods Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- garlic Spread roasted garlic on fresh-made ciabatta bread along with creamy havarti cheese. Add to extra virgin olive oil and balsamic vinegar for a dipping oil. Blend with roasted eggplant for a savory dip. Add to fresh and fragrant basil pesto. Whip with mashed potatoes. Use as an ingredient on pizza. Stuff cherry tomatoes with a mix of roasted garlic, cream cheese, lemon juice, salt, pepper. Make crostini (little toasts) with our Bakehouse baguettes, roasted garlic, goat cheese and fruit chutney. Add to gravies to accompany chicken, beef or pork. Stir in with pasta salads. Mix with butter to top grilled corn. Description: " We came up with 10 great ways to serve roasted garlic...till we remembered another one, making it an odd 11. Several of the following suggestions make elegant presentations. " Source: " whole foods website " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basmati Rice, Chickpeas & Toasted Almonds Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Grains, Pilafs & Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp Extra Virgin Olive Oil 1 large onion -- finely chopped 3 cloves garlic -- finely chopped 1 large red bell pepper -- cut into 1/2 " pieces 1 cup basmati rice 5 1/2 tsp grated lemon zest 3/4 tsp salt 1 can chick-peas -- (19 ounces) rinsed and drained 1/3 cup chopped cilantro 1/4 cup sliced almonds -- toaste In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, seven minutes or until tender. Add bell pepper and rice, stirring to coat. Stir in 2 cups water, lemon zest, and salt and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until rice is tender. Add chickpeas and cook three minutes to heat through. Stir in cilantro and toasted almonds at serving time. Description: " The age-old combination of rice and beans is further enhanced by aromatic basmati rice and cilantro. If you can't find basmati rice, substitute Texmati, jasmine, or any long-grain rice. " Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 4g Total Fat; (22% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 289mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Cakes with Spicy Vegetable Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small sweet potato (6 ounces) 2 cups cooked (canned) black beans -- drained 1 red bell pepper -- minced 1/4 cup minced scallions 1/4 cup chopped cilantro 1/4 cup fresh lime juice 2 3/4 tsp cumin 1/2 tsp crushed red pepper flakes 1 egg white 1/2 cup flour 2 TB yellow cornmeal 1 TB Whole Foods Organic Extra Virgin Olive Oil 3/4 cup reduced-sodium mixed vegetable juice 1/8 tsp cayenne pepper 4 tsp reduced-fat sour cream Preheat oven to 450 degrees. Pierce the sweet potato and cook in the microwave at 100% for five to six minutes, or until tender. When cool enough to handle, scoop flesh from skin and set aside. Meanwhile, in a large bowl, mash beans with a fork. Stir in bell pepper, scallions, 2 TB of the cilantro, 2 TB of the lime juice, the cumin, and red pepper flakes. Blend in egg white. Form bean mixture into four large patties. On a sheet of wax paper, combine flour and cornmeal. Coat patties with this mixture and place on nonstick baking sheet. Brush cake with oil and bake until heated through and crisped, 10 to 15 minutes. Transfer to four serving plates. Meanwhile, in a food processor, combine sweet potato, remaining 2 TB lime juice, the mixed vegetable juice, and cayenne. Process to a smooth puree. Transfer sauce to small skillet and warm over low heat. Stir remaining 2 TB cilantro into sauce and spoon over patties. Dollop with sour cream and serve. Description: " Meaty black beans are the main ingredient of patties that are topped with a puréed sweet-potato sauce seasoned with cayenne and fresh lime juice. Serve with a simply dressed salad of mixed greens. " Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 2g Total Fat; (4% calories from fat); 9g Protein; 70g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Spinach Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Quiches & Tarts Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 2 cups multi-grain biscuit mix 1/3 cup canola oil 1/3 cup cold water Filling: 1 TB Extra Virgin Olive Oil 1 onion, chopped 1/4 lb mushrooms, chopped 3 – 10 oz packages frozen spinach, thawed 1 tsp basil 1 tsp oregano 1/2 tsp sea salt 1/2 tsp garlic, granulated 1 cup grated cheese Topping 1 small jar of spaghetti sauce 1/4 cup grated lowfat cheese, or soy cheese For the crust: cut oil into dry mix. Add water and stir until well mixed. Form the dough into a ball; knead 15–20 times until it is elastic and holds together. Divide the dough in half and roll out one section, reserving the other until the filling is finished. Lightly oil a 9 " pie plate and place the rolled crust in it. For the filling: sauté onion, mushroom, spinach and spices in oil until tender. Drain well and place in pie crust. Top with cheese, then the second section of pie crust. Bake at 450 degrees for about 10 minutes. Heat sauce, and pour over pie. Top with cheese, slice and serve. Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Asparagus Risotto for the Pressure Cooker Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pressure Cooker Risotto Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- peeled and finely chopped 1 cup Italian Arborio rice 1/4 cup dry white wine 1/4 cup dried tomatoes in olive oil -- chopped 14 1/2 oz chicken stock or vegetable broth -- (1can) Fresh herbs to season 1/4 cup freshly grated Parmesan cheese 1 tablespoon olive oil 1 pound fresh asparagus -- trimmed and peeled,cut in 1 " slices Salt and freshly ground pepper to taste In a 2 1/2-quart Pressure or larger pressure cooker, heat oil over high heat. Add onion and sauté until transparent. Add rice, stirring often, until lightly golden. Add wine, tomatoes and broth. Stir to mix and keep stirring until the mixture reaches a boil. Stir in your choice of fresh herbs. When the mixture is boiling, close lid and bring pressure to the first red ring. Immediately adjust heat to stabilize pressure at the first red ring. Cook for 7 minutes. Remove from heat and use Cold Water Release Method. Stir in asparagus slices and place lid back on cooker. Do not heat. The asparagus will steam in the cooker without added heat. Leave in cooker for 2 - 3 minutes, or until the asparagus is tender. Remove the lid. Stir in Parmesan cheese and serve. Source: " Kuhn Rikon web site " - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 4g Total Fat; (43% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Italian Arborio rice is an especially plump, powdery, short-grain Italian rice. The extra powder on the outside of the grain makes this dish creamier. You can substitute short grain Cal-riso, which is an Arborio grown in California, or regular short-grain rice. Nutr. Assoc. : 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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