Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 these recipes appeared in todays paper hope i'm not duplicating someone's typing. .. 4 mc recipes: menu, salad, soup, pasta * Exported from MasterCook * Menu: Vegetarian Christmas Feast of Bell Peppers Recipe By :J. M. Hirsch, Associated Press Writer 12/19/2001 Serving Size : 0 Preparation Time :0:00 Categories : Entertaining Menus Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER: tortilla chips red bell pepper hummus sliced bell peppers guacamole RECIPES: reinforcement salad Christmas red pepper soup fusilli with bell peppers and onions Start things off with tortilla chips and red pepper hummus (widely available at most grocery stores), and a selection of raw, thick pepper slices for dipping in a bowl of brilliant green guacamole. From there offer Reinforcement Salad, a spicy, salty salad that is an Italian Christmas staple. Then move on to Christmas Red Pepper Soup, a richly flavored dish that combines traditional holiday seasonings, such as cinnamon, with a Mexican flair. Follow that with a variety of pasta and vegetable dishes, including Fusilli with Bell Peppers and Onions. Pasta rounds out the meal with a substantial, but not heavy pasta dish that continues the pepper theme. To give this dish even more holiday appeal, use pasta that has been colored red and green with spinach and beets. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : The trick to planning a festive, focused vegetarian Christmas meal is to skip the centerpiece entirely. Instead, offer a variety of smaller dishes that follow a main theme, taste or color scheme. For an easy theme this Christmas, use red, green and yellow bell peppers in a variety of dishes to give your meal a festive look and a zesty flavor that will warm your guests. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Reinforcement Salad Recipe By :Italian Holiday Cooking by Michelle Scicolone Serving Size : 8 Preparation Time :0:00 Categories : Entertaining Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds cauliflower head salt 1/3 cup extra-virgin olive oil 2 tablespoons white wine vinegar freshly ground black pepper 1 cup pickled red and yellow peppers -- drained and cut into strips 1/2 cup black olive -- pitted and sliced 1/2 cup sour gherkins (pickles) -- chopped 2 celery ribs -- sliced 3 tablespoons chopped capers -- 3-4 tbs) Trim the cauliflower and cut into 1-inch florets. Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is tender, about 3 to 5 minutes. Drain, rinse under cold water, and drain again. In a large bowl, whisk together oil, vinegar, and salt and pepper to taste. Add the cauliflower and remaining ingredients and toss well to coat. Cover and refrigerate for at least 3 hours. Remove the salad from the refrigerator about 30 minutes before serving. SUBSTITUTION: Anchovies (6 to 7) were replaced (above) with capers. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 10g Fat (79.9% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : A Neapolitan dish that Italians eat on Christmas Eve, when they traditionally abstain from meat. Nutr. Assoc. : 0 0 0 0 0 4442 0 927238 0 0 * Exported from MasterCook * Christmas Red Pepper Soup Recipe By :All Around the World Cookbook by Sheila Lukins Serving Size : 8 Preparation Time :0:00 Categories : Entertaining Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SOUP: 6 large red bell peppers (three halved lengthwise and roasted; three remainder stemmed, seeded and diced) 3 tablespoons extra-virgin olive oil 2 medium onions -- halved lengthwise and cut into 1/4-inch slivers 1/2 teaspoon ground cinnamon pinch cayenne pepper 6 cups vegetable broth 1/2 cup orange juice 1/4 cup vegetable oil 4 corn tortillas -- cut into 1/2-inch strips 1/4 cup coarsely chopped flat-leaf parsley AVOCADO CREAM: 1 ripe avocado -- pitted, peeled and cut into large pieces 1 lime -- juiced 1/2 cup sour cream (or soy sour cream or silken tofu) salt -- to taste Cut the roasted peppers into a 1-inch dice and set aside. Heat the olive oil in a heavy soup pot over a low flame. Add the onions and raw red peppers. Cook, stirring, until the onions are wilted, about 15 minutes. Add the roasted red peppers, cinnamon and cayenne, and stir well. Add the broth, increase heat and bring to a boil. Lower the flame to medium and simmer for 25 minutes, stirring occasionally Stir in the orange juice and simmer an additional 5 minutes. Cool the soup to room temperature, then puree, in batches, in a food processor or blender. Return the soup to the pot. Heat the vegetable oil in a large skillet over a medium-high flame. Add a quarter of the tortilla strips and fry for 1 minute, shaking the pan for even cooking. Remove the strips to a paper towel to drain. Repeat with remaining strips. To make the avocado cream, combine all ingredients except the salt in a food processor and puree until smooth. Salt to taste. Gently heat the soup just before serving. Ladle it into bowl and top with 1-2 tablespoons of avocado cream. Sprinkle the top with tortilla strips and parsley. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 22g Fat (51.9% calories from fat); 7g Protein; 39g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 1254mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat. NOTES : This is both sweet and savory. For a vegan version of the avocado cream, simply substitute nondairy sour cream, or silken tofu. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 1036 0 0 0 0 0 0 * Exported from MasterCook * Fusilli With Bell Peppers and Onions Recipe By :Pasta Recipe Book edited by Linda Fraser Serving Size : 8 Preparation Time :0:00 Categories : Entertaining Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red and yellow bell peppers 6 tablespoons olive oil 1 large red onion -- thinly sliced 2 garlic cloves -- minced 14 ounces fusilli or other short pasta 3 tablespoons finely chopped fresh parsley salt and freshly ground black pepper -- to taste Place the peppers on a wire rack under the broiler. Use tongs to occasionally turn the peppers to cook all sides. When they are completely blacked and blistered, remove from the heat and place in a paper bag. Close the bag and let the peppers sit for 5 minutes. Peel the peppers, then cut them into quarters, remove the stems and seeds, and slice into thin strips. Heat the oil in a large frying pan over a medium-high flame. Add the onion and cook until translucent, about 5 to 8 minutes. Stir in the garlic and cook an additional 2 minutes. Bring a large pot of lightly salted water to a rolling boil and cook the pasta until al dente, or just chewy. Remove from the heat, but do not drain. Meanwhile, add the bell peppers to the onion and mix together. Stir in about 3 tablespoons of the pasta cooking water. Add salt and pepper, then stir in the parsley. Drain the pasta and add to the pan of peppers and onion. Cook over a medium flame for 3 or 4 minutes, stirring constantly to coat the pasta with the sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 11g Fat (33.6% calories from fat); 7g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 2 Fat. Nutr. Assoc. : 2236 0 0 0 330 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Health-e-Cookbooks: http://home.earthlink.net/~kitpath/ UpDated 12/11/01: http://home.earthlink.net/~kitpath/links/LibTV.htm Quote Link to comment Share on other sites More sharing options...
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