Onenote Notebook Recipes 2

Keep track of recipes
Examples of what to put in this section

 Recipes and menus you find on the Web
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 Links to online cooking discussion groups
Tips
 Create a new page for each recipe. As your collection grows over time, create a separate
notebook with specific sections to organize all of your recipes.
 Copy information from a Web site into OneNote 2007 as text. If you use Windows Internet
Explorer, look for the OneNote button in the toolbar. Select the information you want to copy
and click this button to send the information to OneNote 2007 in the Unfiled Notes section.
 When you copy information from a Web browser and paste onto a page, a reference link is
inserted on the page so you can always return to your source.
 When you need to find a recipe OneNote 2007, use the search feature (CTRL+F) . OneNote
2007 searches text, text within images, ink writing, and audio recordings.
 Want to share a recipe with someone else? Go to the page with the recipe you want to share.
On the File menu, click E-mail or press CTRL+SHIFT+E to send recipes to other people. They
will be able to read the e-mail message you send even if they don't have OneNote 2007.
Recipes 2 Page 1
Moules Frites
January 10, 2007
12:48 PM
Moules Frites
Over the weekend, I had a classic Belgium meal of moules frites (mussels and fries) along with a glass of De
Koninck, ―a well-rounded medium-bodied Belgium beer with a dry finish.‖ It was the perfect late night meal at
my new favourite place, the Beerbistro. They have dozens of beers to suit everyone’s palate. They even offer a
gluten- free beer, La Messagère from Quebec, for my glutton- intolerant colleagues. I personally like ordering the
three beer sampler ($6). I’m not a huge beer drinker so it’s perfect for me. The food is always adequate and
reasonably priced.
Julian (I'm getting tired of calling him my fiancé) and I shared the Brussels Mussels (grilled sausage, tomato, hot
chilies, fennel, parsley and garlic in a beer broth —$14) and an impressive tower of Belgian Frites (with house-
made mayonnaise and smoked tomato ketchup —$5). The mussels came with a huge hunk of sourdough bread to
soak up the tasty broth. Julian was new to the mussels and fries combo so I showed him how to take an empty
mussel shell and use it as a pincher to pry the mussel from its shell a la français. I was feeling trés sophisticated,
until the little suckers got away from me one too many times. Julian wisely stuck with the little fork provided.
You don’t have to go out to have a delicious meal of mussels. They are incredibly easy to make and guaranteed to
impress your dinner guests. Just make sure you use fresh mussels. Guess what I’m making this weekend?
Steamed Mussels Provençal (Courtesy of Party Dish)

Yield: 4
INGREDIENTS:
 2 tbsps (25 mL) olive oil
 2 small onions, diced
 2 cloves garlic, minced
 1 cup (250 mL) white wine
 1 can (28 ounce /796 mL) diced tomatoes, drained
 2 lbs (1 kg) mussels
 2 tbsps (25 mL) freshly chopped parsley
DIRECTIONS:
Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside. In a large saucepan or
Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about four
minutes. Add diced tomatoes and bring to a boil, stirring for three minutes. Add white wine and cook for another
five minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for seven to 10 minutes, until all
mussels open up (discard any unopened mussels). Sprinkle with remaining parsley.
Frites (Courtesy of Christine Cushing: Cook With Me)
Yield: 4
INGREDIENTS:
• 4 cups vegetable oil (1 litre)
• 6 large Yukon gold potatoes
• Sea salt
• Fresh ground pepper
DIRECTIONS:
1. Peel and cut potatoes into ¼-inch thick sticks. Soak in water for a minimum of two hours. Remove the frites
from the water and dry very well.
2. Heat the oil in a deep pot until it reaches 330 degrees F. Fry potatoes in small batches in oil for about three
Recipes 2 Page 2
minutes or until just cooked through but not browned. Drain on paper towels and cool to room temperature. Heat
the oil to 375 degrees F. Fry potatoes again about 1 to 2 minutes or until brown and crispy. Drain on paper towels.
Season the frites immediately with salt and pepper.
Recipes 2 Page 3
Grandma's Trifle
January 10, 2007
2:02 PM
Custard
Beat 8 large eggs add: I cup sugar

1 quart whole milk
2 tsp vanilla
4 tbsp cornstarch
Cook over pan of boiling water using a whisk and not letting it get so
hot it curdles Once it starts to thicken, remove from heat and chill to
room temperature.
First layer
Using either pound or sponge cake cut or break into cube size pieces;
sprinkle with sherry (or rum) On top of that, add 1 cup or more if you
liek a lot of sliced fresh strawberries Top that with 1/3 of the custard
next:
add a second layer of cake pieces more sherry follow with a layer of blue
berries or peaches (sliced) Top with 1/3 of the custard
Then I layer of raspberries ( about a cup or so)
Top that with the last layer of cake sprinkle with sherry
Top with the remaining custard
Chill for a several hours or over night.
Before serving
Whip 1 cup of heavy cream, 1/4 cup sugar and I tsp vanilla
Top trifle with the wippe cream and garnish with a bit if the fruit - I
usually make a 'strawberry flower with a blue berry center and perhaps a
fresh mint sprig for color.
Recipes 2 Page 4
Artichoke Hummus Wraps
January 10, 2007
1:39 PM
Artichoke Hummus Wraps 02-jun-02 23
6 servings -- Low-fat
Canned chickpeas and artichoke hearts are the quick-fix
secrets to this sandwich spread, which tastes great
combined with a crunchy cabbage slaw. Wraps can serve
as a meal in themselves, but a fresh fruit salad is an
appropriate accompaniment.
Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, drained and rinsed
1/3 cup tahini
1/3 cup fresh parsley
1 medium clove garlic, coarsely chopped
1 1/2 to 2 Tbs. fresh lemon juice
Wraps
1 1/4 cups thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. finely chopped red onion
2 tsp. fresh lemon juice
6 (10-inch) flour tortillas
Directions:
1. To make artichoke spread, in food processor or blender
combine all artichoke spread ingredients and 2
tablespoons water. Process until mixture is almost smooth
but retains some texture and is slightly thicker than
hummus. If necessary, add water by teaspoonfuls to thin.
Season with salt and pepper. Refrigerate if not using
immediately.
2. In medium bowl, combine cabbage, carrots, pepper,
yogurt, parsley, onion and 2 tsp. lemon juice. Season to
taste with salt and pepper, and mix well.
3. In large skillet, warm each tortilla over medium heat just
until soft and flexible, about 1 minute per side. Spread
some artichoke mixture over each tortilla, leaving 1/2-inch
border. Top with cabbage mixture, dividing equally. Fold
up one or both ends of tortilla over filling, then roll each
sandwich into bundle. Serve immediately.
PER Per serving: 358 CAL; 13 G PROT; 10 G TOTAL
FAT (2 SAT. FAT); 53 G CARB.; 0 MG CHOL; 475 MG
SOD.; 9 G FIBER
Recipes 2 Page 5
Breakfast Quesadillas
January 10, 2007
1:40 PM
Breakfast Quesadillas 01-JAN-05 p45
Serves 6 -- Ovo-Lacto
These Southwest-inspired treats are substantial enough to
ward off any winter chill. Serve them as a family breakfast or
brunch. Fresh apples or tangerines plus cinnamon-spiked
coffee round out the meal.
7 oz. ground soy “sausage”
6 large eggs, beaten
Salt and freshly ground black pepper to taste
6 8- to 9-inch round tortillas
3/4 cup shredded low-fat cheddar cheese
1 1/2 cups salsa
1 ripe avocado, pitted and sliced
Chopped scallions for garnish
Directions:
1. Spray nonstick skillet with nonstick cooking spray. Crumble
“sausage,” and cook in skillet over medium heat about 5
minutes, stirring often. Respray skillet, and pour in eggs,
stirring and lifting up eggs with spatula so eggs cook evenly.
Season with salt and pepper, and remove from heat when
eggs are firm.
2. Put 1 tortilla on work surface. Sprinkle with 2 Tbs. cheese.
Divide egg mixture into 6 equal servings, and put 1 portion on
bottom half of tortilla. Fold other half over top to close. Repeat
to fill remaining tortillas.
3. Spray nonstick skillet with nonstick cooking spray, and heat
over medium heat. Put tortillas in skillet, and cook until cheese
melts and tortillas turn golden, about 1 minute.
4. Put quesadillas on individual plates, top each with 1/4 cup
salsa and avocado slices. Garnish with scallions, and serve.
PER SERVING: 390 CAL; 23 G PROT; 17 G TOTAL FAT (3
SAT. FAT); 37 G CARB.; 215 MG CHOL; 950 MG SOD.; 5 G
FIBER; 3 G SUGARS
Recipes 2 Page 6
Brussels Sprouts Lardons
January 10, 2007
1:42 PM
My husband didn’t think he liked Brussels
Sprouts until I made this version adapted
from Ina Garten’s “Brussels Sprouts
Lardons from her _Barefoot in Paris_
cookbook:
I 16-oz pkg frozen Brussels sprouts (we

can’t get fresh ones in my area of the
hinterlands)
4-5 slices thin bacon (I cheat and use the
already-cooked stuff)
½ c. golden raisins
¾ c. chicken broth
Salt & pepper to taste
Olive oil for sautéing
Partially thaw sprouts. Cut them in

half. Dry on kitchen towel as they finish
thawing.
Heat bacon in nonstick skillet until
crisped. Remove.
Add small amount of olive oil to skillet and
cook sprouts about 5 minutes or until
sprouts begin to lightly brown. Turn
occasionally to brown evenly but be gentle
so they do not peel apart. Add raisins,
chicken broth, salt and pepper and cook
uncovered, until broth is just evaporated
and sprouts are tender. Crumble bacon
over top and serve immediately.
Recipes 2 Page 7
Baked Salmon with Creamy
Dill Sauce
January 10, 2007
1:43 PM
This is what we had for New Year's

Eve dinner with some wild rice and
crusty bread...
Janette
Baked Salmon with Creamy Dill

Sauce
4 4 oz. salmon fillets
½ cup sour cream
2 tbsp butter
2 tbsp onion, minced
2 tsp dried dill
¼ tsp dried thyme
1. Preheat oven to 425 F (220
C). Spray a large baking pan with
non-stick cooking spray. Place salmon
fillets in baking pan.
2. In a bowl, combine all remaining

ingredients and mix well. Add salt and
pepper to taste. Spread evenly over
fish. Bake for 15 - 20 minutes until
sauce is bubbling and fish flakes easily
with a fork.
Makes 4 servings __._,_.___
Recipes 2 Page 8
Cardamom Coconut Macaroons
January 10, 2007
1:44 PM
If you're looking for a quick and easy dessert idea for another upcoming
event, this is a winner. The macaroons are amazingly quick to make (my
batch took about 20 minutes, from start to cooling time) and the cardamom
adds a lovely exotic flavor. This recipe is courtesy of one of my new
favorite cookbooks, In Nirmala's Kitchen.
Pictures of the finished recipe can be seen at http://www.28cooks.com

Makes about 16 large cookies
2 1/2 c unsweetened grated coconut
1/4 c sweetened condensed milk
2 tsp ground cardamom
2 large pinches salt
2 large egg whites
In a large bowl, combine coconut, milk, cardamom, and one pinch of salt.
Stir well with a wooden spoon until evenly combined. Set aside. In a small
bowl, combine egg whites and pinch of salt; beat with mixer until stiff
peaks form. Fold into coconut mixture until just combined.
Drop 1 tbsp of batter onto parchment-lined baking sheet, leaving about 1
inch between cookies. With wet hands, mold into mounds. Bake in oven
for 8-10 minutes, until edges are starting to brown. Cool on sheet for 5
minutes, then remove and cool on wire racks. If desired, cookies are
wonderful drizzled with melted dark chocolate.
Recipes 2 Page 9
Chipotle-cheddar crisps
January 10, 2007
1:46 PM
My daughter had gotten the ingredients for these to make today. When we
got there, she wasn't too organized (3 small kids LOL) so I made them for
her. She hadn't allowed chilling time (read the recipe first LOL) so I just
made tiny balls of them and set them on the cookie sheets, then flattened
them slightly with a cup.
They were SENSATIONAL!!! We didn't use the coriander. Don't assume

they are spicy hot... I used one whole chipotle pepper and several tsps of
the adobo sauce, but even her little kids ate tons of them and everyone
raved about them! The McLarens Cheese is not straight cheese, but rather
a "cold pack cheddar cheese food" that is common here. It's quite sharp
and comes in a red container.
Cheese and crackers have been party staples for years. So it's time for a modern makeover! We've rolled
both into cheesy, crispy bites. Decorate them with dollops of guacamole, fiery salsa or herbed sour cream.
Nutrients per crisp

0.9 g protein
3 g fat
2.6 g carbohydrates
0.2 mg iron
16 mg calcium
58 mg sodium
40 calories
Preparation time 10 minutes
Refrigeration Time 3 hours
Baking Time 8 minutes per sheet
Makes 7 dozen crisps
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) ground coriander (optional)
1 canned chipotle pepper, packed in adobo sauce
1 to 2 tsp (5 to 10 mL) adobo sauce
250 g container MacLaren's Imperial Sharp Cheddar Cheese, cut into chunks
1 cup (250 mL) unsalted butter, cut into cubes
toppings such as guacamole, salsa and herbed sour cream (optional)
1.In a medium-size bowl, using a fork, stir flour with salt and coriander. Place chipotle pepper, 1 tsp (5 mL)
adobo sauce, cheese and butter in a food processor. Whirl until smooth, scraping down side as necessary.
Taste and add remaining tsp (5 mL) adobo sauce, if you like it spicier. Add flour mixture. Pulse just until
mixture comes together and starts to form a ball. Mixture will be wet.
2.Lightly flour hands, then divide dough into 4 portions. Shape each portion into a log about 1 1/4 inches (3
cm) wide and 6 inches (15 cm) long. Wrap in wax paper, then twist ends to seal tightly. Refrigerate until
firm, at least 3 hours or up to 1 week. Or place wrapped rolls in a sealed plastic bag and freeze up to 1
month.
3.To bake, position oven rack on bottom shelf. Preheat oven to 400F (200C). Remove a log from
refrigerator and slice into 1/4-inch- (0.5-cm-) thick rounds. Spread out on ungreased baking sheets about 1
inch (2.5 cm) apart.
4.Bake one sheet at a time on bottom rack of preheated oven until edges are lightly browned, 8 to 10
minutes. Remove crisps to a rack to cool. Repeat with remaining logs. Once cooled, crisps will keep well,
stored in an airtight container in the refrigerator, up to 2 weeks. Serve with guacamole, salsa and herbed
sour cream.
First published in Chatelaine's 12/2005 issue. © Rogers Media Publishing Inc.

Linda ... www.CanadianSpiceMarket.com
Recipes 2 Page 10
Mongolian Fire Pot Beef
Fillet
January 10, 2007 I am DYING to try this!!!
1:46 PM
Mongolian Fire Pot Beef Fillet
3 cups beef broth

6 slices fresh ginger
3 pieces star anise
3 cloves garlic
2 hot dried chili peppers, up to 3
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds fillet of beef
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1/2 cup green scallions, thinly sliced
hot chili paste
coarse salt
sesame oil
soy sauce
Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper
in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer
and cook for 15 minutes.
Season the beef with salt and pepper and add to the simmering broth. Return to the boil
and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a temperature probe, remove
the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire
and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve
with the sliced beef.
Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.
Serves 4.
.
--
Linda
Recipes 2 Page 11
The Perfect Fruit Salad
January 10, 2007
1:52 PM
The Perfect Fruit

Salad
Leslie Geddes-Brown digs out a delicious old-

fashioned recipe for fruit salad
Thursday, December 21 2006
The perfect antidote to a glut of mince pies and Christmas pudding. This is the cordon bleu version of
1963. Personally, I would leave out the bananas and add pineapple. Actually, mango and papaya would be
good, but then it would no longer be 'old-fashioned'.
• lb granulated sugar
• teacup water
• 3 or 4 different fruits such as pears, oranges, grapes, bananas
Make a syrup by dissolving the sugar in water on a gentle heat, then boil fast for one minute. Allow to cool.
Prepare fruit meticulously, taking off peel, pith and membranes and remove the pips. Pour the syrup over
it, turn it all into a glass bowl, and cool.
Recipes 2 Page 12
Summer Breezes
Smoothie
January 10, 2007 Summer Breezes Smoothie
1:44 PM
Heart Healthy website
Here's a perfect lowfat thirst quencher.
Ingredients:
1 Cup fat free, plain yogurt

6 medium strawberries
1 Cup pineapple, crushed, canned in juice
1 medium banana
1 tsp. vanilla extract
4 ice cubes
Directions:
1. Place all ingredients in blender and puree until smooth.

2. Serve in frosted glass.
Yield: 3 servings
Serving size: 1 cup
Each serving provides:
Calories: 121
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 1 mg
Sodium: 64 mg
Total fiber: 2 g
Protein: 6 g
Carbohydrates: 24 g
Potassium: 483 mg
Recipes 2 Page 13
Asparagus in Lemon Sauce
January 10, 2007
3:54 PM
Subject [vegetarian_group] Asparagus in Lemon Sauce

From vegeta rian_group@yahoogroups.com
To gs picy; VG
Sent December 8, 2006 5:39 PM
2 pounds fresh asparagus, tough ends broken off

1/2 cup olive oil
1 teaspoon lemon peel
1/2 cup fresh lemon juice
Cut asparagus into 2-inch pieces. Bring two cups water

to a boil over high heat. Add asparagus reduce heat
and simmer until crisp-tender, about 5 minutes. Drain.
In same saucepan, combine olive oil, lemon peel and

lemon juice. Cook over medium heat for about 2
minutes. Toss with warm asparagus. Serve warm. Garnish
with lemon slices.
Serves 6.
__________________________________________________________
Recipes 2 Page 14
Garliky Mushrooms
January 10, 2007
2:07 PM
Garliky Mushrooms
2 doz. lg. mushrooms

1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper
Clean mushrooms, removing stem. Combine butter, shallots, garlic and

parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place
mushrooms in a shallow baking dish. Fill each mushroom with a dollop of
garlic butter mixture (about
1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.
Recipes 2 Page 15
Pan-Fried Potatoes with Cheese,
Rosemary, and Sage
January 10, 2007
2:07 PM
Pan-Fried Potatoes with Cheese, Rosemary, and Sage
5 ounces fontina or Taleggio cheese

1 1/2 to 2 pounds large, smooth-skinned red potatoes salt
1/2 teaspoon peppercorns, or more to taste
6 fresh sage leaves, roughly chopped, or 1/2 teaspoon dried
1 1/2 teaspoons roughly chopped fresh rosemary, or 1/2 teaspoon dried
3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified butter
Cut the cheese into small cubes and let them warm to room temperature while
the rest of the dish is prepared. Wash the potatoes, even off the ends, and slice
them lengthwise about 1/2 inch thick. Slice each slab into thirds and each
resulting stick into pieces to end up with cubes. Discard the odd-shaped small
pieces, which are likely to burn later on.
Bring a pot of water to a boil, add salt to taste and the potatoes, and cook until
they are just barely done, about 8 minutes. Pour them into a strainer, rinse
them quickly in cool water, and set them on a towel to dry. Grind the
peppercorns in a mortar, keeping them coarse. If you're using dried herbs,
smash them with the peppercorns.
Heat the oil in a wide skillet (preferably cast iron). When it's hot, lower the
heat to medium and add the potatoes. Let them sit for several minutes until
they begin to form a crust on the bottom; then begin shaking the pan every few
minutes so that the potatoes will turn and color on all sides. When they are
nicely browned, add the herbs and the pepper. Quickly toss the cubes of cheese
among the potatoes and serve right away.
Makes 4 to 6 servings.
---------------------------------
Recipes 2 Page 16
Lemon Poppy Seed
Cake
January 10, 2007
2:08 PM
Lemon Poppy Seed Cake
1 package lemon cake mix with pudding

1 cup water
1/3 cup applesauce
6 egg whites
2 tablespoons poppy seeds
Glaze:
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon skim milk
Mix together cake mix, water, applesauce and egg whites and pour in 10-
inch tube or 12 cup fluted Bundt pan. Bake 350 degrees for 35 - 45 min. When
cool, mix the ingredients for the glaze in the order listed. Sprinkle poppy
seeds on top of glazed cake.
Recipes 2 Page 17
Classic Italian Tomato Sauce
January 10, 2007
2:08 PM
1/4 cup Extra Virgin Olive Oil

1/2 medium onion, chopped, (about 3/4 cup)
2 garlic cloves, chopped fine
2 28 oz. cans Italian whole peeled tomatoes, broken into pieces with a
whisk or your hands
1/4 cup coarsely chopped fresh basil
1/4 tsp dried basil
1/4 tsp dried oregano
Salt
Freshly ground black pepper
Heat olive oil in a 6-quart saucepan over medium heat. Add onion and
garlic and cook until onion is translucent, about 5 minutes. Add the
tomatoes, about half the fresh basil, the dried basil and oregano. Bring to
boil, then reduce the heat to simmering. Season lightly with salt and
pepper and simmer until the sauce is thickened, about 40 minutes. 2. Stir
in the remaining fresh basil and adjust the seasoning if necessary. The
sauce may be prepared in advance. Refrigerate until needed.
Recipes 2 Page 18
Roasted Pepper Salsa
January 10, 2007
2:09 PM

Ari Rapkin
2 medium tomatoes
1 small yellow onion
1 small red onion
1 green bell pepper
1 yellow bell pepper
1 small can (4 oz?) tomato sauce
1 fresh jalapeno pepper
4 Tbsp cider vinegar
chopped fresh cilantro
dash of garlic powder
Remove stems, seeds and white "ribs" from bell peppers. Cut the
peppers into 1-inch wide strips. Place strips skin side up on a cookie
tray.
Broil until skins turn brown and bubble away from the pepper flesh.
Let the peppers cool uncovered.
While the peppers cool, chop the rest of the vegetables, discarding the
tomato seeds (they make the salsa gritty & watery). Mix the chopped
vegetables, tomato sauce, vinegar, cilantro, and garlic powder in a big
bowl.
With your fingernails or a small sharp knife, remove the skin from
the roasted pepper strips.
Chop the pepper strips and add them to the salsa.
Recipes 2 Page 19
Truffles
January 10, 2007
2:10 PM
Truffles
INGREDIENTS:
1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto,
etc.)
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
powdered unsweetened cocoa
1. Boil cream in a small heavy pan until reduced to 2 tablespoons.

Remove from heat, stir in liqueur and chocolate, and return to low
heat.
Stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a

shallow bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch

balls.
(Perhaps a melon ball (?) or a small ice cream scoop may be
useful???)
Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at

room temperature for 30 minutes before serving.
Recipes 2 Page 20
MANGO RELISH
January 10, 2007
2:12 PM
Ive tried this once before for a party. Its not my favorite, but folks
loved it.
MANGO RELISH
2 bombay mangos
1 medium onion
1/4 tsp. salt
1 1/4 tbsps. brown sugar
1 1/2 tbsps. curry powder
3/4 tsp. powdered white pepper
1/4 tsp. finely mixed ginger
1/2 mixed spices
1/2 tsp. powdered pimento
1 tsp.lime juice
3 tbsps. finely chopped currants
Peel off skin and slice mangoes into tiny peices. Peel and chop onion
finely. In a saucepan, place mangos, onion, salt, sugar, curry powder,
white pepper, ginger spices, pimento, lime juice and currants. Stir in
ingredients combining all well together. Add water just to cover.
Place saucepan on fire. Cook, stirring mixture occaisionally until
water boils down and mixture reaches the consistency of jam
Recipes 2 Page 21
FRESH COCONUT MILK
January 10, 2007
2:13 PM
I love this milk, I use it alot in my foods.
FRESH COCONUT MILK
1 cup fresh shredded coconut

3 cups water (coconut liwuid may be used in part)
Honey to taste (about 1 tsp.)
Pinch of salt
Blend until vey smooth. Strain well or use on cereal unstrained.

Unswetened dried coconut may replace fresh coconut if it is soaked in
water prior to blending. Part of the coconut may be substituted with
peanuts or almonds, sesame seed, or raw cashews.
Recipes 2 Page 22
Italian Skillet Frittata
January 10, 2007
2:14 PM
3 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1 cup assorted chopped fresh vegetables
6 eggs, lightly beaten
2 Tbsp. milk or water
3/4 cup Grated Parmesan Cheese, divided
HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables; cook
5 minutes or until potatoes are browned, stirring occasionally.
MIX eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly over
potatoes and vegetables; cover. Reduce heat to medium- low.
COOK 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese;
cover. Let stand 5 minutes. Cut into wedges.
Suggested Vegetables: Chopped broccoli flowerets, red pepper and shredded carrots or
sliced green onions, chopped tomato and chopped parsley.
Recipes 2 Page 23
Macadamia Biscotti
January 10, 2007
2:14 PM
Macadamia Biscotti
6 tablespoons unsalted butter, cut up, at room temperature

3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup macadamia nuts, coarsely chopped
Preheat the oven to 350°F. Grease and flour a baking sheet.

In a large bowl, with an electric mixer on high, beat the butter and sugar until pale
and creamy. Beat in the eggs, vanilla, and lemon zest. Add the flour, baking
powder, and salt. Blend to combine. Stir in the nuts.
Halve the dough and, with lightly oiled hands, roll each half into a log about 2
inches thick and 12 inches long. Place the logs on the baking sheet and bake in the
center of the oven for 25 minutes, or until golden.
Remove the baking sheet from the oven and place on a rack to cool.
Transfer the logs to a breadboard. Using a serrated knife, slice them about 3/4 inch
thick at a 45 degree angle. To avoid crumbling, use firm, decisive strokes. Place the
slices flat on a baking sheet and return to a 350°F oven for about 10 minutes,
turning once, to dry them.
Cool on a rack. The cookies will keep in an airtight container for two to three
weeks.
Makes about 24 to 30.

Total time: 1 1/2 hours.
Recipes 2 Page 24
Mandarin Orange Cake
with Glaze Topping
January 10, 2007
2:15 PM
Mandarin Orange Cake with Glaze Topping
2 c. flour
2 c. sugar
2 eggs
2 tsp. soda
2 tsp. vanilla
2 (11 oz.) cans mandarin oranges
GLAZE
1-1/2 c. brown sugar
6 tbsp. butter
6 tbsp. milk
Combine first 5 ingredients. Drain liquid from the oranges and add to other
ingredients.
Mix well; then add oranges; stir until oranges are broken up. Bake at 325 degrees
for 30 minutes in 9 x 13 inch pan. Poke holes in cake. Boil glaze ingredients 3
minutes. Pour over cake while hot.
Recipes 2 Page 25
Spanish Omelet w/ Potato,
Pepper and Tomato
January 10, 2007
3:29 PM
Spanish Omelet w/ Potato, Pepper and Tomato
1/2 cup extra-virgin olive oil

1 1/2 lb potatoes, peeled and cut into 1/2 inch dice
1 medium- large yellow onion, chopped
1-2 Tsp chopped rosemary
5-8 cloves garlic, chopped
Salt and ground pepper
2 red bell peppers, seeded and diced
4 tomatoes, peeled, seeded, and diced
3-4 Tbsp fresh basil leaves
8 Eggs
Heat a large, ovenproof frying pan over medium heat. Add 3 Tbsp of oil,
potatoes, onion, rosemary, and half of the garlic to taste. Stir well,
reduce heat to low, season with salt and pepper, cover and cook, turning
the potatoes once or twice, until just cooked through, about 15 minutes.
Transfer potatoes to a bowl and return pan to

medium- high heat. Add 2 Tbsp of oil. When hot, add peppers and saute
until soft, about 7 minutes. Add tomoatoes and cook until they break
down into a thick sauce, 7-10 minutes. Season with salt and pepper, add
the remaining garlic to taste and the basil, and mix well.
Transfer to a bowl separate from the potatoes.

In a small bowl, beat 5 of the eggs until blended and add to the
potatoes. Beat remaining 3 eggs and add to the tomato mixture.
Preheat the broiler. Wipe frying pan clean, return to medium-high heat,
and add remaining 3 Tbsp olive oil. When hot, pour in the potato mixture
and cook without disturbing for about 2 minutes. Reduce heat to
medium- low and continue to cook, usin a spatula to lift the edges of the
omelet every so often to allow the liquid egg to flow beneath the potato
mixture. When eggs are almost firm, after about 7 minutes, pour in the
tomato mixture and spread it evenly. Reduce heat to very low, cover and
cook, checking to make sure bottom of the omelet is not sticking, until
mixture has set, about 7 more minutes.
Uncover and slide pan under the broiler and cook until top is lightly
browned, about 3-4 minutes.
Slide omelet onto a serving plate. Serve hot or at room temperature.
MAKES 4 SERVINGS...
Recipes 2 Page 26
Avocado and Corn Salsa
January 10, 2007
3:30 PM
Makes 2 to 3 cups
1 ripe avocado, cut into 1/4-inch dice

2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3
tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter
salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
1. Place the avocado in the bottom of a nonreactive mixing bowl and gently
toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the
avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the
cob flat on a cutting board and remove the kernels using lengthwise strokes
of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be
prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl
and gently toss to mix. Taste for seasoning, adding more lime juice as
necessary and season with salt and pepper to taste; the salsa should be
highly seasoned.
Note: To determine the ripeness of an avocado, give it the "Charmin test"; the flesh
should be gently yielding when the sides are squeezed.
Recipes 2 Page 27
Cherry Rum Balls
January 10, 2007
3:31 PM
Cherry Rum Balls
1 cup semisweet chocolate chips

1/2 cup rum
1/4 cup light corn syrup
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
24 red candied cherries, halved
Melt the chocolate chips and stir in the rum and corn syrup.
Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the
confectioners' sugar. Drizzle the chocolate mixture over the crumb
mixture and stir until blended.
Shape mixture into 1 inch balls. Roll balls in the remaining

confectioners' sugar. Place cherry half in center of each cookie,
pressing down lightly. Store in an airtight container for several
days
to develop flavor.
Recipes 2 Page 28
Almond Fudge Brownies
January 10, 2007
1:38 PM
Almonds are an amazing nutritional powerhouse since they're

chock-full of vitamins, minerals, and "good fats" - the
monounsaturated fats, which are associated with decreased
risk of heart disease.
Ingredients
2 tablespoons butter, softened

1 cup sugar
1/2 cup unsweetened applesauce
1 egg
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 cup sliced almonds
Directions
Preheat the oven to 350 degrees F. Coat an 8-inch square

baking dish with nonstick cooking spray.
In a medium bowl, using an electric beater on medium speed,

beat the butter, sugar, applesauce, egg, and vanilla. Slowly
beat in the cocoa and flour. Pour the batter into the baking
dish and top with the almonds.
Bake for 25 to 30 minutes, or until a wooden toothpick

inserted in the center comes out clean. Cool completely before
cutting.
Nutritional Information
Serving size: 1 square

Yield: 16 squares
Exchanges: 1-1/2 Carbohydrate, 1/2 Fat
Nutrition: 108 calories (29 from fat), 19g Carb, 1g Fiber, 13g
Protein, 3g Fat
Recipes 2 Page 29
Protein, 3g Fat
From Mr. Food Every Day's a Holiday Diabetic Cookbook,

available at www.mrfood.com. Recipe © Copyright 2003
Ginsburg Enterprises Incorporated. All rights reserved.
Recipes 2 Page 30
Chocolate Pecan Pie
January 10, 2007
1:58 PM
Chocolate Pecan Pie
9 inch pie crust

1 1/2 cups pecans
3/4 cup semi sweet chocolate chips
3 large eggs
1 cup sugar
1 cup dark corn syrup
4 TB butter, melted
1 tsp vanilla
1/4 tsp salt
Preheat the oven to 375 degrees.
Coarsely chop the pecans, reserving about 16 whole pecans if

you would like to use them for decoration. Place the nuts on a
baking sheet and roast for about 6-8 minutes. Cool.
In a large mixing bowl, whisk together the eggs, sugar, corn

syrup, butter, vanilla and salt. Stir in the chopped toasted nuts
and chocolate chips.
Warm the pie crust in the oven for about 5 minutes. Pour in the
filling. If you are decorating, arrange the reserved whole pecans
around the edge. These don't show up much but give a nice
sense of finish to the pie.
Bake 40-45 minutes. The center should seem partially set but
not firm. The filling will firm up as the pie cools.
Recipes 2 Page 31
Cornmeal Pecan Cookies
January 10, 2007
1:58 PM
2 sticks butter
1/2 cup packed dark brown sugar
1 cup confectioner's sugar
1 tsp vanilla
1 cup stone-ground yellow cornmeal
2/3 cup white flour
2/3 cup whole wheat flour
1/2 tsp salt
3/4 cup finely chopped pecans
Beat butter and both sugars til smooth. Beat in vanilla. Combine
cornmeal, both flours, and salt; beat into butter-sugar mixture til
thoroughly combined. Stir in nuts. Scoop out half Tbsps of batter and
roll into balls. Place ca 2 inches apart on ungreased cookie sheets, and
flatten with bottom of glass. Bake at 350F for
10-12 minutes or til lightly browned. Take from oven and gently transfer
to wire racks to cool.
Source: RecipeCottage
Formatted by Chupa Babi in MC: 12.16.06
Recipes 2 Page 32
Mock Guacamole
January 10, 2007
1:59 PM
Judy maybe I never got around to posting it, here it is, enjoy! Donna
Mock Guacamole
4 green onions, chopped, include some of the tops.

3 cups frozen green peas, thawed
4 Tbls. green or red salsa of choice
1/4 cup chopped tomato
1/4 cup chopped yellow onion
1/4 tsp garlic salt or 2 minced cloves
salt and pepper to taste
Cilantro (optional)
In a food processor blend the green onion and peas until smooth.
fold in the other ingredients.
I like to add some chopped cilantro also.
Chill and serve with corn chips.
Recipes 2 Page 33
Avocado and Pea
Guacamole
January 10, 2007
1:59 PM Avocado and Pea Guacamole
1 package frozen peas, thawed

1 ripoe avocado, peeled and pitted
1/3 cup plain nonfat yogurt
1/3 cup store bought medium hot salsa
3 tbsp fresh lime juice
1/2 cup loosely packed fresh cilantro leaves, chopped
1/2 tsp salt
in food processor, with knife blade attached, pulse peas until

almost smooth; set aside. in a medium bowl, with fork, mash
avocado; stir until evenly mixed. cover and refrigerate if not
serving right away.
==================================
Recipes 2 Page 34
Pecan Brittle
January 10, 2007
2:00 PM
Pecan Brittle
2 cups sugar
1 cup butter
1/2 teaspoon salt
1 teaspoon baking soda
5 cups pecans
Dipping chocolate (optional)
Toast pecans at 200 degrees F until warm; set aside. In a large

saucepan, combine sugar and corn syrup and cook to 310 degrees F,
stirring constantly. Add butter; continue cooking, stirring
constantly, to 290 degrees F. Remove from heat; stir in salt, soda,
vanilla, and nuts. Beat quickly, and spread out on a greased marble
slab or on a heavily greased cookie sheet. Break apart when cool.
Can be eaten as is or dipped in chocolate. Makes about 20 pieces.
Recipes 2 Page 35
Grilled New Potatoes With Garlic
January 10, 2007
2:00 PM
1 pound potatoes, new

2 cups garlic
1 teaspoon rosemary, dried
2 tablespoons olive oil
1 teaspoon salt
ground pepper
Cook potatoes on stove top in water to cover or in microwave oven on
HIGH (l00T power) until almost tender. Drain potatoes. Toss with garlic,
rosemary and olive oil. Season to taste with salt and pepper.
Can be prepared day ahead to this point and refrigerated. To grill, divide
potatoes in half.
Place each batch in single layer between large pieces heavy duty foil (or
double thickness regular foil). Bring up ends of foil to close airtight.
Puncture several holes in each packages. Place on grill rack over hot coals,
turning several times, until cooked, about 7 minutes total. Unwrap and serve
immediately. Makes 6 servings. Puncturing the foil with holes allows some
ot the smokiness to perme- ate the potatoes.
Serves 6.
Recipes 2 Page 36
Baked Individual Eggplant
Parmesan
January 10, 2007
2:01 PM
Baked Individual Eggplant Parmesan
2 – 3 Medium Eggplants
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
1 1/2 Cups Grated Mozzarella Cheese
1 1/2 Cups Grated Parmesan Cheese
For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
Salt & Pepper
Red Pepper Flakes (Optional)
3 Tablespoons Finely Chopped Fresh Basil
Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices
in a colander and sprinkle with a little of the salt. Continue to slice the
eggplants and place them in the colander with salt. Place a plate that just
covers the eggplant on top, and then weight it down with a heavy can or
canister. Let the eggplant drain in the sink for about 45 minutes. Pat the
eggplant dry.
While the eggplant is drying, begin the sauce by heating the olive oil in a
heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an
additional minute or two. Next add the tomatoes, salt pepper, and red pepper
flakes. Cook over low heat until the sauce has thickened, about 30 minutes.
Add the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices flat on a lightly
greased baking sheet. Lightly brush the top of the eggplants with olive oil and
then broil until lightly browned. Turn the eggplant, and brown the other side.
Continue in this manner until all of the eggplant slices have been browned.
Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little
sauce to just barely cover the bottom of the pan. Place a layer of eggplant
slices side by side without touching each other. Spoon a little sauce on each
slice, and then sprinkle a little of each of the grated cheeses. Choose another
slice of equal size for each of the prepared eggplant slices in the pan, and cover
each one with this second slice. Spoon some sauce on each of these slices, and
then sprinkle with the remaining cheese. Bake the eggplant until bubbly and
lightly browned, about 35 to 40 minutes.
Recipes 2 Page 37
Recipes 2 Page 38
Mediterranean Chickpea Latkes
January 10, 2007
2:03 PM
From Rozanne Gold, Bon Appétit magazine
Yield: about 24
INGREDIENTS
One 15-ounce can garbanzo beans (chickpeas), rinsed, drained
2 garlic cloves
1 tablespoon fresh rosemary
3 large eggs
6 tablespoons water
2 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
6 tablespoons (or more) olive oil
Pomegranate seeds (optional)
DIRECTIONS
Blend garbanzo beans, garlic and

rosemary in processor to coarse
paste.
Recipes 2 Page 39
Add eggs, 6 tablespoons water and
extra-virgin olive oil; blend until
smooth.
Add flour, cumin, salt, pepper and

baking powder and blend.
Pour batter into bowl.
Heat 6 tablespoons of oil in a heavy,

large skillet over medium-high heat
until hot but not smoking.
Working in batches, drop batter by

heaping tablespoonfuls into hot oil.
Cook until golden, about 1 minute per side.
Using slotted spatula, transfer latkes to paper towels to drain.
Add more oil to skillet as necessary and allow to get hot before adding more
batter.
Transfer latkes to plates.
Sprinkle with pomegranate seeds, if desired, and serve.
TIPS
For a terrific side dish that serves

eight, top these latkes with a quick
sauce made by stirring two tablespoons
dried mint into one cup plain yogurt. Or drizzle the latkes with pomegranate
molasses (found at Middle Eastern markets and some supermarkets.
Recipes 2 Page 40
Butter Pecan Fudge
January 10, 2007
2:04 PM
Butter Pecan Fudge
1/2 cup (1 stick) butter

1/2 cup heavy cream
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
2 cups confectioners' sugar
Coat an 8-inch square baking dish with nonstick cooking spray. In

a large saucepan, bring the butter, heavy cream, granulated sugar,
brown sugar, and salt to a boil over medium heat, stirring
frequently. Allow to boil for 5 minutes, stirring constantly, then
remove the pan from the heat.
Stir in the pecans and vanilla. Add the confections' sugar and stir
until smooth and well combined. Spread the mixture into the
baking dish. Allow to cool to room temperature then cut into 1-
inch squares and serve, or store in an airtight container until ready
to serve. About 5 dozen pieces.
Recipes 2 Page 41
Black-Eye and Vegetable Chili
January 10, 2007
2:05 PM
1 cup finely chopped onions

1 cup finely chopped carrots
1 cup finely chopped red or green bell pepper -- (or combination)
1 clove garlic -- minced
4 teaspoons chili powder
1 teaspoon ground cumin
2 tablespoons chopped cilantro
1 14.5 oz can diced tomatoes
2 15 oz cans black-eyed peas -- (or 3 cups cooked)
1 4 oz can chopped green chiles
3/4 cup orange juice
3/4 cup water or vegetable broth
1 tablespoon cornstarch
2 tablespoons water
In slow cooker, combine all ingredients except cornstarch, 2 tablespoons of

water, and 2 tablespoons of cilantro. Cover. Cook on low for 6 to 8 hours or
on high for 4 hours.
Dissolve cornstarch in water. Stir into soup mixture 30 minutes before

serving.
Garnish individual servings with cilantro.
________________________________________
Recipes 2 Page 42
Date Chews
January 10, 2007
2:05 PM
Date Chews
1/2 pound dates, cut up

1 c. granulated sugar
2 eggs, beaten
1 tbsp. butter
3 c. Rice Krispies
Cook dates, sugar, eggs and butter slowly until thick.
Add Rice Krispies and vanilla extract.

Mix well. Let cool until it can be handled.
Roll into small balls. Roll balls in chopped nuts or coconut.
Recipes 2 Page 43
Margherita Pizza
January 10, 2007
2:06 PM
This is easy, fast and delicious!
Margherita Pizza
2 tsp. garlic, chopped

2 med. tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella cheese, sliced
2 med. wheat flour tortillas
2 tbsp. fresh basil,or cilantro minced
1/2 c. fresh Parmesan, grated
In a small bowl place the garlic, tomatoes, olive oil, salt and pepper.
Thoroughly coat the tomatoes.
Place the cheese slices over the tortillas. Place the soaked tomatoes on
top. Sprinkle on the basil and Parmesan. Preheat the oven to 350
degrees. Place the tortillas on a cookie sheet and bake them for 8
minutes or until the cheese is melted. Cut the pizza into wedges.
Serve
Recipes 2 Page 44
ROASTED PINEAPPLE
SKEWERS
January 10, 2007
1:41 PM ROASTED PINEAPPLE SKEWERS
1 ripe fresh pineapple, peeled or unpeeled

2 tablespoons dark rum (optional)
1/2 cup pure maple syrup
1/2 cup large blueberries
2 pints vanilla ice cream
Soak thin wooden skewers in warm water.

Cut off the top of the pineapple. Reserve the best-looking leaves
in a bowl of cold water (2 per serving). Use a sharp knife to cut
off the bottom.
Remove peel and any eyes. Slice lengthwise, remove core and
cut into 1 1/4-inch chunks.
Stir rum with maple syrup. Toss pineapple in the maple syrup.
Thread, alternating with berries, onto the skewers.
Keep skewers in a shallow dish to marinate in the syrup.
Just before grilling, brush fruit with maple syrup. Cook on grill
5 minutes or until softened. Scoop ice cream into bowls. Stand 2
leaves at the back of each bowl like rabbit ears and serve 1 or 2
skewers with each. Drizzle any remaining maple syrup over the
top. Makes 8 to 12 servings.
Recipes 2 Page 45
Basil Sunflower Seed Pesto
January 10, 2007
1:43 PM
4 cup coarsely chopped fresh basil leaves

1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 tbsps. sweet butter, softened
2 cloves garlic, crushed
In a blender in batches or in a food processor puree the basil
with the sunflower seeds, the oil, the Parmesan, the butter,
the garlic, and salt to taste. Transfer the pesto to a small bowl
and lay plastic wrap directly on the surface to prevent
discoloration. The pesto keeps, covered and chilled, for 2
weeks. Makes about 1 1/2 cups.
To use the pesto: For every pound of dried pasta cooking in a
keeple of boiling salted water, stir together in a heated serving
bowl 3/4 cup pesto and 2/3 cup hot pasta cooking water.
When the pasta is al dente, drain it in a colander, add it to the
pesto mixture, and toss the mixture with lemon juice, salt,
and pepper to taste.
Recipes 2 Page 46
Baked Artichoke Squares
January 10, 2007
1:45 PM
2 (8-oz.) cans refrigerated crescent dinner rolls

1 (14-oz.) can artichoke hearts, drained, chopped
1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain
3/4 cup grated Parmesan Cheese
2/3 cup mayo
2/3 cup sour cream
1/8 tsp garlic powder
Heat oven to 375??F. Unroll dough into 4 long rectangles. Place

crosswise in ungreased 15x10x1 baking pan; press over bottom and 1"
up sides to form crust. Press perforations to seal.
Bake at 375??F for 10-12 minutes or until light golden brown.
In medium bowl, combine all remaining ingredients; mix well.

Spread mixture evenly over partially baked crust.
Bake at 375 degrees F for an additional 8-10 minutes or until topping

is thoroughly heated. Cut into 1 1/2" squares. Serve warm.
60 appetizers
Recipes 2 Page 47
Creamy Artichoke dip
January 10, 2007
1:42 PM
2 cans med-lrg artichoke hearts or qtrs. - drained and diced/bite

size
2 C mayo
1 lrg can diced green chilies (OR 1 sm can jalapenos - for you spice
lovers)
1 C fresh grated parmesan cheese
Preheat oven 350 F. Combine 3/4 C parm. cheese with the rest of
the ingredients in medium casserole dish. Sprinkle remaining 1/4
C parm.
on top. Bake at 350 for 20-25 min. or until heated through and top
is golden. Serve with Fritos, melba rounds, butter crackers,
Triscuits, etc
Recipes 2 Page 48
Pistachio Popcorn
January 10, 2007
1:42 PM
Pistachio Popcorn
1 cup Popcorn
1 cup Shelled pistachios
1/2 cup Pecan halves
2 tablespoons Unsalted butter or canola oil
1/2 teaspoon Curry powder
1/4 teaspoon Sea salt to 1/2 teaspoon
1/2 cup Maple syrup
Air-pop the popcorn and place it in a large bowl along with the pistachios.
To toast the pecans, place on a baking sheet and toast in a preheated 350 degree oven
for 7 to 10 minutes. Be sure not to scorch them. Chop coarsely and add to the popcorn
and pistachios.
In a small, heavy skillet or saucepan, heat the unsalted butter over medium heat. Add
the curry powder and salt and saute for a few seconds. Add the maple syrup and cook
for 3 to 5 minutes. The syrup should boil and be uniformly bubbly.
Pour the hot syrup mixture over the popcorn and nut meats and stir well to coat. Let
cool completely before storing in an airtight container.
To serve, break into clusters.
Yields 8 cups.
Note: Brown rice syrup, honey, or barley malt may be substituted for the maple
syrup.
Recipes 2 Page 49
Blueberry Sausage Breakfast
Cake
January 10, 2007
1:41 PM
Blueberry Sausage Breakfast Cake
I usually serve this with scrambled eggs.

I have successfully used Vegetarian Sausage (Yves) in this. Leftovers
freeze very well, even the Blueberry Sauce.
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter or margarine
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 cup sour cream
1 lb. bulk pork sausage, browned, crumbled and drained ( I use yves
sausages-cooked then sliced)
1 cup blueberries
1/2 cup chopped pecans
In a medium bowl, mix together the flour baking powder and baking
soda. In a large bowl beat the batter until fluffy then add the sugars and
beat until well combined. Add eggs, 1 at a time, and beat well after each
addition. Add the flour mixture alternately with the sour cream. Mix just
until combined. Fold in the sausage and blueberries. Pour the batter into a
greased 9 inch by 13-inch pan. Sprinkle the nuts over the top. At this point
you can either cover the batter and refrigerate it until morning or bake it
right away. When you are ready, bake it at 350 degrees for 35 to 40
minutes, or until a tester inserted in the center comes out clean. Serve
warm with Blueberry Sauce.
Blueberry Sauce:
2 cups blueberries
1/4 cup sugar
3/4 cup water
1 tsp. fresh or bottled lemon juice
pinch salt
2 tbsps. cornstarch combined with 2 tbsps. water
Bring first 5 to boil add rest till thickened
Recipes 2 Page 50
Maple Pears
January 10, 2007
1:40 PM
Maple Pears
6 pears
1/2 cup packed brown sugar
1/3 cup maple syrup
1 Tbs butter, melted
1 tsp grated orange peel
1/8 tsp ground ginger
1 Tbs cornstarch
2 Tbs orange juice
Peel pears. Core pears from bottom, leaving stems attached. Place pears
upright in your crockpot.
Mix remaining ingredients except cornstarch and orange juice; pour over
pears. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
Remove pears from cooker; place upright in serving dish or individual dessert
dishes.
Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on
high heat setting about 10 minutes or until sauce is thickened.
Spoon sauce over pears.
Makes 6 servings
Recipes 2 Page 51
Mango Shake
January 10, 2007
1:44 PM
Mango Shake
Heart Healthy Website
Kids love this drink's creamy, sweet taste.
Ingredients:
2 Cups lowfat milk

4 Tbsp. frozen mango juice (or 1 fresh mango, pitted)
1 small banana
2 ice cubes
Directions:
Put all ingredients into blender. Blend until foamy. Serve

immediately.
Variations
Instead of mango juice, try orange, papaya, or strawberry juice.
Yield: 4 servings
Serving size: 3/4 cup
Each serving provides (with mango and banana):
Calories: 106
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 63 mg
Total fiber: 2 g
Protein: 5 g
Carbohydrates: 20 g
Potassium: 361 mg
Recipes 2 Page 52
Wild Rice and Mushroom Soup
January 10, 2007
1:53 PM
1 1/2 pints vegetable stock

1 small onion, finely chopped
1 small green bell pepper, diced
1 tablespoon parsley, chopped
1 ounce wild rice, washed and drained
4 ounces button mushrooms, sliced
5 tablespoons red wine
salt and pepper
Put the stock into a soup pot. Add the chopped onions, bell pepper
and parsley.
Bring to a boil, cover and simmer for 15 minutes. Add the washed
wild rice and continue to simmer for another 40 minutes.
Add the mushrooms and the wine. Season to taste. Cover and
simmer for a further 15 minutes. Serve hot.
Makes 2 servings.
Recipes 2 Page 53
Blueberry Peach Streusel
January 10, 2007
1:40 PM
Cream together:
1/2 cup butter
1 cup sugar
Add one at a time:
3 eggs
Sift together:
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
Stir into above two alternately:
1/2 c fresh orange juice
1 tsp vanilla
Gently add:
1 cup fresh blueberries
2 cups fresh peaches
Sprinkle this Topping on top:
blend together
1/2 cup flour
1/2 cup sugar
1/4 cup butter firm and cubed
Bake at 350 degrees in 2 loaf tins for 45 minutes.
Recipes 2 Page 54
Diabetic Herbed Russet
Potatoes
January 10, 2007
1:57 PM
Diabetic Herbed Russet Potatoes
Ms Marla 2003
You'll never want russet potatoes prepared any other way after you
try this recipe!
Number of Servings: 6
Serving Size: 1 medium potato
Ingredients
Name Measure Weight
medium russet potatoes, washed, unpeeled, and cut in half
lengthwise 6 ea ---
olive oil 1 Tbsp ---
white wine 1 Tbsp ---
low-fat, low-sodium chicken broth 2 Tbsp ---
minced fresh thyme 2 tsp ---
minced fresh rosemary 1 tsp ---
fresh ground pepper to taste 1 ea ---
Preparation Instructions
1 Add the potatoes to a large pot of boiling water and boil for about
10-15 minutes, just until potatoes are slightly tender and not too soft.
Drain. In a large glass dish, combine the remaining ingredients.
Add the potatoes and marinate for 30 minutes.
2 Prepare an outside grill with an oiled rackset 4 inches above the
heat source. On a gas grill, set the heat to high. Grill each potato
half directly on the rack or in an oiled, wire-hinged vegetable
basket, turning constantly, for 15-17 minutes until the potatoes are
cooked through.
Exchanges Per Serving
1-1/2 Starch
Nutrition Information
Amount per serving

Calories 120
Calories From Fat 16
Total Fat 2 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 10 mg
Total Carbohydrate 24 g
Recipes 2 Page 55
Dietary Fiber 4 g
Sugars 2 g
Protein 3 g
Recipes 2 Page 56
Cappuccino Mix
January 10, 2007
1:57 PM
Cappuccino Mix
gifts ina jar/Christmas

a.. 1 cup powdered instant non-dairy creamer
b.. 1 cup chocolate milk mix
c.. 2/3 cup instant coffee granules
d.. 1/2 cup sugar
e.. 1/2 tsp. ground cinnamon
f.. 1/4 tsp. ground nutmeg
Combine all ingredients, mix well. Store in an airtight container.
To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup
boiling water; stir well. Great served with a scoop of ice cream or
whipped topping. Yields about 33 servings.
Recipes 2 Page 57
*** Holiday Vegetarian recipes ***
January 10, 2007
3:32 PM
Recipes 2 Page 58
Holiday Morning French Toast
January 10, 2007
2:11 PM
Serving Size : 12
1 cup brown sugar

1/2 cup butter, melted
3 teaspoons ground cinnamon, divided
3 tart apples (such as granny Smith), peeled and
sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1" slices
6 large eggs
1-1/2 cups milk
1 tablespoon vanilla extract
Combine brown sugar, butter and 1 teaspoon cinnamon in

a 13x9" baking pan. Add apples and cranberries. Toss
to coat well. spread apple mixture evenly over pan
bottom. Arrange slices of bread on top.
Mix eggs, milk, vanilla and remaining 2 teaspoons

cinnamon until well blended. Pour mixture over bread,
soaking bread completely. Cover and refrigerate 4-24
hours.
Bake, covered with foil in a preheated 375 degree oven

for 40 minutes. Uncover and bake 5 minutes. Remove
from oven. Let stand 5 minutes. Serve warm.
Recipes 2 Page 59
Christmas Mocha Nut Butter Balls
January 10, 2007
3:28 PM
1 c Butter; softened
1/2 c Sugar
2 tsp Vanilla
2 tsp Instant coffee powder
1/4 c Cocoa
1 3/4 c Flour
1/2 tsp Salt
2 c Pecans; finely chopped
Cream butter, sugar, and vanilla until light. Add instant

coffee, cocoa, flour,
and salt. Mix well. Add pecans.
Shape into 1" balls and place on ungreased sheets.
Bake at 325 degrees for about 17 to 20 minutes.
Roll in powdered sugar while warm.
Store in tin box between layers of wax paper.
Recipes 2 Page 60
Awesome Christmas
Fudge
January 10, 2007
2:10 PM
Awesome Christmas Fudge
This is a little different from my recipe that I love but it

works.. I have done this and it is very good..
5 oz. evaporated milk

1 1/2 cups sugar
1 jar Marshmallow Cream
1/4 cup butter
1/2 teasp. salt
12 oz. semi-sweet chocolate chips
1 teasp. vanilla
1/2 cup chopped nuts
Butter an 8" square pan. Combine milk, sugar,

marshmallow cream, butter, and salt in a sauce pan. Stir
and bring to a boil over moderate heat. Continue to stir
and cook for 5 minutes. Remove from heat. Immediately
add chocolate chips and vanilla, and stir until mixture is
shiny. Add nuts and pour quickly into the buttered 8"
square pan. Chill thoroughly. Cut into squares.
Recipes 2 Page 61
Sweet Sweet Potato
Latke (Pareve)
January 10, 2007
2:11 PM
Sweet Sweet Potato Latke (Pareve)

Preparation Time: 15 minutes Frying
Time: About 10 minutes per batch
2 lbs. sweet potatoes or yams

2 Tbs. matzoth meal (or flour)
2 eggs
1 - 2 tsp. cinnamon (to taste)
1/4 tsp. nutmeg
1/4 tsp. cloves
peanut oil
Peel and grate sweet potatoes and

remove any excess moisture. Beat eggs
and add one at a time, mixing well.
Add matzoth meal or flour and baking
powder. Add spices and mix well.
Heat oil until hot and put large

spoonful for each pancake. Cook until
brown and flip.
Makes about 18 - 20 pancakes.
Note: For fluffier pancakes, separate

eggs. Separate and add yolks where
"add eggs". Beat egg whites until stiff.
Fold in egg whites after all other
ingredients have been mixed in.
Recipes 2 Page 62
Chocolate Butterscotch Christmas Fudge
January 10, 2007
3:43 PM
1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz chocolate chips
6 oz Butterscotch chips
1/4 c Butter or regular margarine
1 tsp Vanilla
1 c Chopped walnuts
Combine sugar, milk, water, chocolate and butterscotch chips in

3 quart heavy saucepan.
Cook over medium heat,stirring constantly, to soft ball stage

(234F).
Remove from heat. combine butter and vanilla in mixing bowl.
Pour hot mixture into bowl. Beat with electric mixer at high
speed until mixture
starts to thicken. Stir in walnuts.
Spread into greased 9 inch square baking pan. Cool and cut into 1
1/2 inch squares.
Recipes 2 Page 63
Jingle Bell Fudge
January 10, 2007
3:43 PM
Jingle Bell Fudge
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut

butter in top of double boiler on medium
heat.
Cook until butterscotch melts; remove from

water. Stir until blended; add milk and
stir just until blended.
Spread in foil- lined 8-inch square pan.
Press chopped walnuts into surface, if

desired, and chill until firm. Cut into 1-inch
squares.
Recipes 2 Page 64
Vodka Pasta Sauce
January 10, 2007
3:44 PM
A friend emailed this to me, I made it last month.

It was wonderful and I'll make again.
Vodka Pasta Sauce
1 chopped onion
2 chopped celery stalks
3 Tablespoons minced garlic
1/4 cup olive oil
3/4 cup Vodka
1 can(28 ounce) crushed tomatoes
1/4 teaspoon oregano
2 Tablespoons chopped parsley
1/4 teaspoon crushed rosemary
1 Tablespoon basil
1/4 teaspoon cayenne pepper
1 cup half-and- half cream
In a large skillet, heat oil over medium heat. Cook

onion, celery, and garlic in oil; stir until soft. Add
vodka. Simmer until almost all liquid is gone. Add
tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes. Serve
sauce over your favorite pasta.
Recipes 2 Page 65
Redder than red Cranberry sauce from Nigella Lawson
January 10, 2007
3:49 PM
Subject [Gourmet_Gourmand] Redder than red Cranberry sauce fron Nigella Lawson
From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups. com
Redder than red cranberry sauce
by Nigella
Lawson
from Nigella's
Christmas
Kitchen
Makes 5fl oz
Preparation time less than 30

mins
Cooking time 10 to 30 mins
Recipes 2 Page 66
Ingredients
1 x 340g/12oz packet fresh cranberries
200g/7oz caster sugar
3 tbsp cherry brandy
75ml/2¾fl oz water
lemon juice, optional
Method
1. Place all the ingredients in a pan and cook until
the liquids have reduced to a thick cranberry
sauce.
2. The pectin-rich nature of the fruit means that
it solidifies briskly as it cools, so take the pan off
the heat to stop it from cooking and reducing
when you still think there's too liquid. Once the
berries have burst, which should be after about
ten minutes, it should be ready. Taste to test
whether the sauce needs more sugar (if you find
it too sweet just add some lemon juice).
Show me more cranberry recipes
Show me more Nigella Lawson recipes
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ingredients, or
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Recipes 2 Page 67
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“A daydream is a meal at which images are eaten. Some of us are gourmets, some
gourmands, and a good many take their images precooked out of a can and swallow them
down whole, absent-mindedly and with little relish.”
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Recipes 2 Page 68
Nigella Lawson's Crab Cakes
January 10, 2007
3:52 PM
Crab cakes
by Nigella Lawson
from Nigella's Christmas
Kitchen
Makes 40
Preparation time less than 30 mins

Ingredients
4 spring onions, chopped
1 garlic clove
500g/1lb 2oz white crabmeat
3 tsp Japanese wasabi
2 tsp rice vinegar
2 tsp tamari or Japanese soy sauce
100g/4oz brown rice flour
groundnut or other vegetable oil for frying
limes sliced into segments, to garnish
Method
1. Place the garlic and the spring onions into the bowl of a food
processor and blend until they become finely chopped.
2. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and
the rice flour to the bowl. Blend the mixture again until it has
combined to form a rough paste.
3. In a large frying pan, add enough oil to fill the panto a depth of
0.5cm/¼in. Heat the oil until a breadcrumb sizzles and turns
golden-brown when added (CAUTION: Hot oil can be dangerous.
Do not leave unattended).
4. Roll teaspoonfuls of crab mixture into balls with your hands.
Flatten the balls slightly and carefully place them into the hot oil.
Fry the crab cakes until they turn golden-brown on both sides and
are cooked through (only cook 8-10 crab cakes in the pan at one
time so that they can be turned quickly and the oil temperature
Recipes 2 Page 69
doesn't drop too much). Drain the crab cakes on kitchen paper.
5. To serve place the crab cakes on a clean plate and place the lime
segments around the plate.
__,_._,___
Recipes 2 Page 70
January 10, 2007
3:49 PM
by Nigella
Lawson
from Nigella's
Christmas
Kitchen
Makes 5fl oz

mins
Recipes 2 Page 71
Ingredients
75ml/2¾fl oz water
Method
sauce.
Search by up to
three
ingredients, or
by recipe title:
Find a
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recipe:
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chef:
healthier
option quick
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Recipes 2 Page 72
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Recipes 2 Page 73
Cocoa Gingerbread Star Cookies
January 10, 2007
3:55 PM

Servings: 30
Ingredients:
1/2 cup Dark molasses
1/4 cup Diet margarine
1 1/4 cups All-purpose flour
3 tablespoons Unsweetened cocoa powder, Dutch processed
1/4 teaspoon Baking powder
1/2 teaspoon Ground ginger
1/4 teaspoon Ground nutmeg
Non-stick butter-flavored cooking spray
Directions:
Recipe by: Skinny Chocolate - ISBN
Place molasses and margarine in small saucepan over medium heat and
bring to boil. Cool. Pour mixture into mixing bowl or bowl of electric
mixer. Sift together flour, cocoa, baking powder, ginger, and nutmeg.
Blend into molasses mixture. Gather dough into ball; cover with aluminum
foil. Refrigerate 3 to 4 hours.
Divide dough in half. Roll it out on lightly floured board. Cut out
cookies, using a "star" cutter or other pattern of your choice. Preheat
oven to 375 F. Spray non-stick cookie sheet, Place cookies on sheet 1
1/2 inches apart. Bake cookies in center of oven 8 to 10 mins.
Cookies are done when just firm and beginning to brown. Cool in pan;
remove with spatula. Store in airtight container.
NOTE: you can add dried currants to batter if you wish.
NUTRITIONAL DATA PER SERVING Calories 78 % Calories from fat 20 Fat

(gm)
1.8 Sat. fat (gm) 0.4 Cholesterol (mg) 0 Sodium (mg) 52 Protein (gm) 1.2
Carbohydrate (gm) 14
Recipes 2 Page 74
Cinnamon Rolls (Diabetic)
January 10, 2007
3:55 PM

Author/Submitted by: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Servings: 24
Ingredients:
1 cup warm water, 110-115 F
1/4 cup instant dry milk
1 active dry yeast(package)
3 1/2 cups all-purpose flour, divided
1/8 teaspoon ground ginger
1/4 cup vegetable oil
1 tablespoon salt
1 tablespoon cinnamon, optional
Liquid sugar subsitute equal to 2 tbsp sugar
1 1/2 teaspoons margarine, at room temperature
1/2 cup brown sugar twin sugar substitute
1 1/2 tablespoons margarine, at room temperature
Directions:
Place water, dry milk, and yeast in mixer bowl; mix lightly and let set
for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using
dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener,
and 1 1/2 c flour to batter and mix at low speed, using dough hook, for
another 4 minutes. Use as much of the remaining flour as necessary to
make a smooth resilient dough.
Shape the dough into a ball and place in a bowl that has been well
greased with margarine. Turn the ball over to coat the top with
magarine. Cover with a cloth and set in a warm place until doubled in
volume. Turn dough onto a lightly floured working surface and knead
lightly. Form into a ball an return to greased bowl, turning the top
again to cover it with margarine. Cover with a cloth and set in a warm
place until doubled in volume.
Use 1 1/2 tsp margarine to grease the sides and bttom of a 9 by 13 cake
pan. Set aside for later use. Turn dough onto a lightly floured working
surface. Knead lightly and form into a ball. Cover with a cloth and let
rest 10 min. Roll dough out to form a 9 by 16 inch rectangle.
Spread the softened 1 1/2 tbsp of margarine evenly over the dough.
Sprinkle evenly with the brown sugar substitute and cinnamon mixture.
Roll into a long roll like a jelly roll and cut into 24 equal slices.
Place the slices, cut side down, in the cake pan, spacing them evenly.
Cover with a cloth and let rise until double in volume.
Bake at 375 F for 25 to 30 minutes or until golden brown. Turn rolls out
of the pan onto a wire rack and serve warm, if possible.
Recipes 2 Page 75
WW Mushroom and Wild Rice Slow Cooker Stew
January 10, 2007
3:57 PM
This came in my Weight Watchers newsletter today. Looks

like a keeper.
Think I'll add one each minced red, green and orange bell
pepper for color and some red pepper flakes in with the oil.
Bet this would cook down well to a pasta sauce. Think I'll use
the exotic mixed mushrooms too. Bet it would work well
with just Portobellos!! New recipe, new adventure.
Chupa
@@@@@
WW Mushroom and Wild Rice Slow Cooker Stew - 4 pts
1 1/2 tsp olive oil
2 cup leek(s), finely chopped, white parts only (about 2 large
leeks)
2 cup shiitake mushroom(s), sliced
1 cup carrot(s), diced
3 cup vegetable broth
1 tsp table salt
1 cup uncooked wild rice
Heat oil in large nonstick skillet. Add leeks and mushrooms

and sauté until tender, about 5 minutes. (Note: If you’re in a
hurry, skip this step and simply add all the ingredients
directly to the slow cooker.)
Spoon leeks and mushrooms into a 4- to 5-quart slow cooker.

Add carrots, broth, salt and rice; cover and cook on low for 6
to 7 hours.
Yields about 1 1/2 cups per serving.
Servings: 4
Preparation Time: 17 min
Cooking Time: 420 min
Level of Difficulty: Easy
Source: Weight Watchers

Recipes 2 Page 76
Browning the vegetables in this one-pot meal brings out their
natural sweetness. The extra work is worth the flavor boost.
Recipes 2 Page 77
Grilled Potatoes And Pumpkin With Moroccan Dressing
January 10, 2007
3:58 PM
4 to 5 large potatoes
1 small pumpkin
1 garlic clove, chopped
Moroccan Dressing:
3 garlic cloves, finely chopped
1 onion, finely chopped
1 ripe or canned tomato, chopped
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1 tablespoon vinegar or lemon juice
1 pinch sugar
salt to taste
ground cayenne to taste
Parboil the potatoes, then cut them into thick slices. Peel and slice the pumpkin. Marinate potatoes and
pumpkin in a mixture of the olive oil, lemon juice and chopped garlic.
Prepare a charcoal fire or preheat a gas grill.
Grill potato and pumpkin slices until browned. Blend the dressing ingredients and toss with the vegetables.
Taste for seasoning. Serve warm or at room temperature.
Serves 4.
Recipes 2 Page 78
White Beans And Saffron
January 10, 2007
3:58 PM
Subject [vegetarian_group] White Beans And Saffron

To vegetarian_group@yahoogroups.com
Sent December 7, 2006 6:34 AM
2 pounds Dried navy or great northern beans, soaked in

water overnight in refrigerator
5 quarts Water
3 Bay leaves
Salt to taste
Freshly ground black pepper to taste
2 large White onions, finely diced
3 Garlic cloves, finely chopped
1/2 cup Finely chopped flat leaf parsley
1 teaspoon Saffron stems
Drain soaked beans. Place in a large pot with fresh

water, bring to a boil, and reduce heat. Simmer for 1
1/2 to 2 hours with bay leaves. Add 1 teaspoon salt
after simmering for 1 hour.
In a saute pan over medium heat, heat olive oil. Add
onion and saute until translucent. Add garlic and cook
for 1 minute. Add parsley and saffron, allow to cook
for 1 minute more, and remove from heat.
Drain the cooked beans of excess water. Return the
beans to the pot and add cooked onion mixture. Combine
and reheat. Check seasoning and serve.
Serves 8 to 12.
__________________________________________________________
Recipes 2 Page 79
Oatmeal Cookies
January 10, 2007
3:58 PM
Subject [vegetarian_group] Oatmeal Cookies

To AAA my group
Oatmeal Cookies
" This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I
have had for years that a friend of mine gave me. "
Ingredients
3 eggs
1 cup raisins
1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups quick cooking oats
1/2 cup chopped walnuts
Directions
1 Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking
soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and
walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
4 Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.
Recipes 2 Page 80
Extra-Moist Cornbread
January 10, 2007
3:58 PM
Subject [Gourmet_Gourmand] Extra-Moist Cornbread

To gourmet_gourmand@yahoogroups.com
Moist cornbread? Is that Possible? Try this and discover for yourself!
2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup cornmeal
1/2 teaspoon salt
1 cup plain sour cream
Preheat oven to 400° F. Beat eggs in a mixing bowl and add sugar. Mix
well. In a separate bowl, whisk flour, baking powder, soda, cornmeal,
and salt. Add the dry ingredients alternately with the sour cream to the
egg mixture. Stir in cooled, melted butter. Bake in a greased 10-inch
cast-iron skillet for 15-25 minutes. Watch closely after the first 15
minutes to ensure it doesn't burn.
Recipes 2 Page 81
Czech Poppy Seed Cookies
January 10, 2007
3:58 PM
Subject [vegetarian_group] Czech Poppy Seed Cookies

Dough:
1/4 pound unsalted butter, softened
1/3 cup sugar
1 egg
2 tablespoons sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon grated lemon zest
Filling:
1/2 cup milk
1 tablespoon honey
1 cup ground poppy seeds
2 tablespoons sugar
1 teaspoon ground allspice
Make the dough: With an electric mixer, beat together

the butter, sugar, egg and sour cream in a large bowl.
Mix in the flour, salt and lemon zest to make a stiff
dough. (The dough may be made ahead and refrigerated
covered, for up to two days.)
Preheat the oven to 350 degrees and lightly oil a
baking sheet. Make the filling: Bring all of the
filling ingredients to a boil in a sauce pan. Reduce
the heat and simmer, uncovered, for 5 minutes,
stirring frequently, until the sugar and honey are
well dissolved. Remove from the heat and set aside to
cool slightly.
Roll out the dough on a floured board in a rectangle
1/3-inch thick. Spread the poppy seed filling on the
dough and roll the rectangle from the long side as you
would a jelly roll. Bake the roll on the baking sheet
for 40 to 45 minutes, or until lightly browned. Remove
from the oven, let cool for 5 to 10 minutes, and slice
while still warm into about 24 cookies.
Yields 24 cookies.
__________________________________________________________
Recipes 2 Page 82
OVEN FRIED ZUCCHINI CHIPS
January 10, 2007
3:58 PM
Subject [vegetarian_group] OVEN FRIED ZUCCHINI CHIPS

To AAA my group

I dont like this that much.. I fry my zucchini lol
(Weight Watcher Points - 1 Point per serving!)

3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbs.. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray
Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small
bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip
zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking stone lightly spritzed
with oil. Bake at 475 degrees for 5 minutes; you may need
to turn and bake an additional 5 minutes or until golden. Serve immediately.
Yield: 8 servings - 1/2 cup serving
Jenn Mom2sam &Tiny

WHAT YOU SEE IS WHAT YOU GET!
GOD ONLY GIVES YOU WHAT YOU CAN HANDLE
Recipes 2 Page 83
Cream of carrot soup
January 10, 2007
3:58 PM
Subject [vegetarian_group] Cream of carrot soup

From vegetarian_group@yahoogroups.com
To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; quick_vegetarian2
@ya hoogroups.com; Recipes_USA@yahoogroups.com; theferalvegetarian@yahoogroups.com;
TheGenderGiftedGourmet@yahoogroups.com; vegetarian_group@yahoogroups.com

From: (Stephen Gisselbrecht)
Date: 1 Sep 93 19:43:38 EDT
2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 Tbl dried thyme
~2 tsp ground coriander seed
~2 tsp ground ginger root (less if you don't like hot food)
~1/2 tsp black pepper
~1/2 tsp ground cardamom
~1 C good red wine
1 C sour cream
salt to taste
Peel and dice the first four ingredients, and put in a large pot. Yeah,
it seems like a whole lot of garlic, but it makes a lot of soup and it's
going to cook for a long time. Add the seasonings, then the wine, then
water until the veggies are completely covered. Bring to a boil and
then slowly simmer, stirring occasionally, for hours. You cannot
overcook it at this point. When you think it's ready, test the largest
chunk of carrot you can find--it should be quite soft.
Strain the soup through a colander, reserving the liquid. Puree the
veggies in a food processor--you'll probably have to do this in batches.
Use a little of the liquid to help it form a smooth puree. Stir the
sour cream into the puree; you may not want to use the whole cup, so try
adding less and tasting it.
Strain the reserved broth into the puree through a fine-meshed sieve.
(The spices will have given up all their flavor by now, and they make
the soup kinda gritty.) Stir it in, and then *carefully* salt it.
Makes lots--probably enough for a first course for 10. Serve warm. If
desired, you can simmer some broccoli florets in the strained broth
while you're pureeing and then throw those in for color and texture
contrast.
__._,_.___
Recipes 2 Page 84
Chive and Corn Studded Mashed Potatoes
January 10, 2007
3:58 PM
Subject [vegetarian_group] Chive and Corn Studded Mashed Potatoes

To veg-gourmet
6 pounds potato -- chopped

6 ears fresh corn -- stripped
1/4 cup olive oil
4 cups milk
1 bunch chives -- snipped
Salt and pepper -- to taste
Cayenne pepper -- to taste
Cook 6 pounds peeled, chopped potatoes in salted

water. Strip 6 ears of
fresh corn and saut頣orn kernels in 1/4 cup
olive oil. In a mixing bowl,
add potatoes and 4 cups heated milk. Mash and add
corn. Finish with 1
bunch snipped chives and salt and cayenne pepper to
taste.
_________________________________________________________
Recipes 2 Page 85
Gingerbread Men
January 10, 2007
3:58 PM
Subject [vegetarian_group] Gingerbread Men

To AAA my group
Gingerbread Men
SUBMITTED BY: Kim at allrecipes
I plan on making these again tomorrow.. I bought a new cookie sheet and cookie just for this.. I never
remember to buy molasses when I go to the store so I like this recipe.
"Doesn't need molasses!!!"

Original recipe yield: 2 1/2 dozen
PREP TIME 25 Min
COOK TIME 12 Min
READY IN 1 Hr 37 Min
INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1 egg
1 1/2 teaspoons ground ginger
DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until
smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding
mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough
out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches
apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire
racks.
Recipes 2 Page 86
AZTEC CORN SOUP
January 10, 2007
3:58 PM
Subject [Gourmet_Gourmand] AZTEC CORN SOUP

AZTEC CORN SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews
1/4 cup Butter

3 1/2 cup Fresh Corn (I actually used Frozen and it was fine)
1 clove Garlic -- minced or pressed
1 onion--diced
1 cup Chicken Stock
2 cup Milk
1 teapoon Oregano Leaves
2 tables spoon Jalepeno -- diced
4 oz Cheddar Cheese-- shredded
Salt
1/4 cup Fresh Cilantro -- chopped
In a 5-6qt pan, melt butter over med. heat. Add corn

garlic and onion; cook, stirring, until corn is hot and
darker golden in color (about 2 min).
Remove from heat. Whirl stock and 2 c of the corn mixture in a

food processor or blender until smooth; add to
remaining corn mixture in pan.
Stir in milk, oregano and jalepenos; bring to a boil over med. heat stirring
constantly.
Remove from heat and stir in cheese.Season to taste with salt. Garnish individual servings w/cilantro. Makes 4-6
servings.
Recipes 2 Page 87
French Toast Blintzes
January 10, 2007
3:58 PM
Subject [vegetarian_group] French Toast Blintzes

To Vegetarian Group
FRENCH TOAST BLINTZES
This recipe was brought over from Russia by my Great Grandmother and has been handed down for
over 100 years. We love this on a chilly morning with a good cup of java.
Trim crusts from chalah bread (white bread or whole wheat can be used with wonderful results). Roll
bread with a rolling pin until flat. Place 2 tsp of cheese filling in center of bread slice. Fold like an
envelope (corner to corner triangle). Moisten hands with water and pinch edges closed. Dip in egg
mixed with a little milk. Fry in butter until brown. Serve with sour cream, preserves, sugar or hot
strawberry sauce or blueberry sauce.
Yield about 20 pieces
CHEESE FILLING
1 lb dry cottage cheese

2 eggs (or egg substitute)
1 tbsp melted butter (or margarine)
sugar & lemon juice to taste
1/4 cup raisins if desired
Combine all ingredients and mix well.
Recipes 2 Page 88
Chocolate Jumbles & Variations
January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Jumbles & Variations

To Vegetarian Group
CHOCOLATE JUMBLES
I have been making this recipe since 1968 and it is very very TNT. Hope you enjoy it as much as we have
over the years
CHOCOLATE JUMBLES
1/3 cup soft butter or shortening

1/2 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup flour
1/4 cup cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped walnuts
1 cup chopped dates
Beat butter, sugar, eggs and vanilla together until smooth. Sift together flour, cocoa, baking powder, salt
and cinnamon, and stir into batter. Fold in nuts and dates. Drop from a teaspoon onto a lightly greased
baking sheet. Bake at 350 F for 12 to 15 minutes. Cool.
Yields 2 1/2 dozen cookies
Variation:
Replace nuts and dates with coconut and chocolate chips.

Replace dates with coconut.
Replace dates with chocolate chips.
Replace nuts with coconut.
Replace nuts with chocolate chips.
Replace dates with dried apricots.
Replace nuts and dates with coconut and dried apricots.
The variations are just about endless and all come out great!!!
---------------------------------
Recipes 2 Page 89
CARDAMOM BREAD - Plain
January 10, 2007
3:59 PM
Subject [vegetarian_group] CARDAMOM BREAD - Plain

To AAA my group
Sent November 28, 2006 9:36 PM
CARDAMOM BREAD
I cannot remember where I found this recipe. ITs not a sweet bread and I dont use the raisins in this
because Travis will not eat Raisins.. I make it plain with out the fruits.. Im gonna make some more in the
morning.. I think that my diabetic neighbor can eat someof this since its notthe sweet bread
Recipe By :
Categories : Breads
Amount Measure Ingredient -- Preparation Method

-------- --------------------------------------------
2 1/2 c All-purpose flour
2 pk Active dry yeast
3/4 ts Ground cardamom
1 1/4 c Milk
1/2 c Sugar
1/2 c Butter
1 t Salt
1 Egg
1 c Candied fruits -- optional
1 c Light raisins
In a large mixer bowl combine 2 1/2 cups all-purpose flour, yeast, and cardamom. In a saucepan heat
milk, sugar, butter, and salt just till warm (115F) and the butter is almost melted; stir constantly. Add
heated milk mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 minute. Beat
3 minutes at high speed, scraping sides of bowl constantly. Stir in 1 chopped mixed candied fruits and
peels (optional), raisins, and as much of the 2 1/2 cups all-purpose flour as you can mix in with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a
moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in
a lightly greased bowl; turn once to grease surface. Cover, let rise in a warm place till double (about 1
1/2 hours). Punch dough down; divide dough in half.
Cover; let rest 10 minutes. Shape into 2 round loaves; place on greased baking sheets. Flatten each
slightly to a 6-inch diameter. Cover; let rise till nearly double (45 to 60 minutes). Stir together 1 slightly
beaten egg yolk and 2 tablespoons water, brush over loaves.
Bake in a 350F oven for 35 minutes or till done. (remember ovens are different) Cool on a wire rack.
Makes 2 round loaves. (my pans were square.)
ARE YOU READY FOR THE HOLIDAYS
Recipes 2 Page 90
Wonderful Fruit Smoothie
January 10, 2007
3:59 PM
Subject [vegetarian_group] Wonderful Fruit Smoothie

To AAA my group
My variation of this : I use skim milk, 1 banana (not frozen) 4 packets of

Equal, 2 tsp. vanilla, 2 tsp. of chocolate extract, place in blender, add 6
ice cubes, enjoy.
note: add vanilla and chocolate extracts to your taste.
Recipes 2 Page 91
Spinach Crescents
January 10, 2007
3:59 PM
Subject [vegetarian_group] Spinach Crescents

To AAA my group
Spinach Crescents
1 pkg. frozen spinach

1 small package (3 oz) cream cheese, softened
1/2 cup sharp cheddar cheese
Tabasco to taste
dash of paprika
1 pkg. refrigerated crescent rolls
salt & pepper to taste
Thaw spinach completely and drain as much liquid as possible. Mix spinach
with cream cheese, cheddar cheese, salt, pepper, and Tabasco to taste. Place
a small spoonful of spinach mixture onto wide part of crescent roll. Roll
crescent per directions on the package. Sprinkle a bit of paprika on top of
each crescent and bake at 375 degrees until golden brown.
Recipes 2 Page 92
Cashew and Dried Cherry Granola
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cashew and Dried Cherry Granola

To BREAKFAST-RECIPE@yahoogroups.com
The number in parentheses is 3X the recipe for freezing. My kids love this, it doesn't need sugar when
having it for beakfast.
4 cups regular oats (12 cups)

2/3 cup wheat germ (2 cups)
6 tablespoons sesame seeds (2 cups)
6 tablespoons sunflower seeds (2 cups)
1/2 cup cashews, raw, in pieces (1 1/2 cups)
1/2 cup sliced almonds (1 1/2 cups)
2/3 cup flake coconut (2 cups)
1/2 scant cup of oil (1 1/2 cup)
1/2 scant cup of honey (1 cup)
1 teaspoon vanilla (3 teaspoons)
1/4 teaspoon salt (3/4 teaspoon)
1/2 cup dried cherries (1 1/2 cup)
1/2 cup golden raisins (1 1/2 cup)
If you are making 3X the recipe, get out a very large bowl and two large baking pans with a lip of at least
two inches on each. (If making smaller amount, one pan would do.) Put some vegetable oil in your hand
and run it all around the bottom of your baking pans and up the sides. Preheat oven to 300 degrees and
place the rack for your pans in the middle of the ovens. In the large bowl, mix together uncooked old
fashioned oats, wheat germ, coconut, sesame seeds, sunflower seeds and nuts. In a saucepan, combine
corn oil, honey, vanilla and salt. Cook over low heat until honey is melted. Pour over the dry mixture and
blend thoroughly with both hands.
Spread this mixture evenly in your lightly oiled large baking pan and bake at 300 degrees for 35 to 45
minutes. Stir every 10 minutes, especially around the edges. When the granola reaches the color of
pecans, it is done. Remove from oven, stir and cool. This stirring after it comes out of the oven and
occasionally while cooling, keeps it from hardening in the pan. When cool, add chopped dried cherries
and chopped golden raisins. Stir well and store in a plastic bag or airtight container. Must be
refrigerated.
Freezes well.
Recipes 2 Page 93
Spicy Crab Cakes with Horseradish Mayo
January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Spicy Crab Cakes with Horseradish Mayo

To Gourmet_Gourmand@yahoogroups.com
Sent November 28, 2006 10:08 AM
Attachments
spicy-crab-ca
ke
MW2005~H
oney-Pot-P...
bSpicy Crab Cakes with Horseradish Mayo
Dungeness Crab season is starting and we can't wait. My

father found this recipe for spicy crab cakes recently and they
were so good we're sure to have them again soon.
4-5 slices white sandwich bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoon Tabasco sauce
2 Tbsp plus 1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped fresh or dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
Recipes 2 Page 94
5 Tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound cooked Dungeness crabmeat, picked over and drained
Horseradish Mayo
1 cup mayonnaise
2 Tbsp prepared horseradish
2 Tbsp fresh lemon juice
Kosher salt
1 Tear up the bread and pulse in a food processor to make fine,
soft crumbs (about 4 cups). Transfer the bread crumbs to a
shallow pan and mix in 1/2 cup of the parsley.
2 In a food processor, combine the egg yolk, lemon juice,
Worcestershire sauce, Tabasco sauce, mustard, paprika,
thyme, celery seeds, and black pepper. Pulse to combine.
With the motor running, add the oil through the feed tube in
a slow, steady stream until the mixture emulsifies and forms
a mayonnaise-type sauce. Transfer sauce to a bowl.
3 In a large bowl, combine the onion and bell pepper with the
remaining 1/4 cup of parsley. Add the mayonnaise-type sauce
and crabmeat and mix lightly. Using a rubber spatula, fold in
1 cup of the bread crumb mixture. Do not overwork the
mixture. Gently form 6 cakes and flatten them into patties
about 1/2 inch thick. Dredge the patties lightly in the
remaining bread crumb mixture. Cover the crab cakes with
plastic wrap and refrigerate for an hour or longer.
4 Heat a large non-stick skillet on medium heat and add about
2 Tbsp of butter to the pan. Working in batches, fry crab
cakes gently 4 to 5 minutes on each side, until they are golden
brown and heated through. Add more butter to the pan if
necessary.
5 To prepare the horseradish mayo, combine all ingredients in
a small bowl and mix well. Taste and adjust seasoning. Cover
and refrigerate.
Adapted from a recipe in the Marshall Field's Cookbook.
Recipes 2 Page 95
and refrigerate.
Simply Recipes http://www.simplyrecipes.com
Recipes 2 Page 96
French Coconut Pie
January 10, 2007
3:59 PM
Subject [vegetarian_group] French Coconut Pie

To Reci pes_Recipes@yahoogroups.com
French Coconut Pie
4 eggs
1-1/2 cup sugar
1/2 cup self rising flour
1/2 stick soft butter or margarine
2 teaspoons vanilla
2 cup milk
1 (7 0z) package coconut
Mix eggs, sugar and butter. Add flour. Add milk, vanilla and coconut. Mixture will
be very thin. Pour into pan or dish and bake at 375 degrees for 45 minutes. This
makes its own crust.
________________________________________
PeoplePC Online
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http://www.peoplepc.com
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Recipes 2 Page 98
Strawberry Carrot Cake with Strawberry Cream Cheese Glaze
January 10, 2007
3:59 PM
Subject [vegetarian_group] Strawberry Carrot Cake with Strawberry Cream Cheese Glaze
To -res taurantclassics@yahoogroups.com
Strawberry Carrot Cake
2-1/2 cups all purpose flour

1-1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup yogurt; low fat, plain
1/3 cup water
1/2 cup pecans, chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped
Preheat oven to 350 F. Grease and flour 12 cup Bundt cake pan. Beat all ingredients
except strawberries in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire
rack.
Strawberry Cream Cheese Glaze

2 oz. cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla
3/4 cup powdered sugar
Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until
blended. Gradually beat in powdered sugar until blended. Spoon over cake.
________________________________________
Recipes 2 Page 99
Pecan Pancakes with Butter Pecan Syrup
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pecan Pancakes with Butter Pecan Syrup

To reci pelu@yahoogroups.com
Pecan Pancakes
2 cups dry pancake mix

1/4 teaspoon nutmeg
For the oil called for in the mix, use melted butter
Water and egg as called for in the mix directions
In a small bowl, mix the nuts, spices, and extract together until the nuts are covered
with spices. Prepared the pancake mix as directed on the package. Stir in the nut
mixture, stirring no more than needed. Cook per the directions on the package.
Butter Pecan Syrup
2 cup granulated sugar

2/3 cups water
1/3 cup dark corn syrup
4 tablespoons butter
2 teaspoons vanilla extract or 1 teaspoon vanilla extract and 1 teaspoon rum extract
Mix the sugar, water and corn syrup together in a saucepan. Bring to a boil, stirring
as needed. Add the butter, extract, and nuts and stir.
Serve hot.
__._,_.___
Recipes 2 Page 100

Roasted Red Pepper Hummus
January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Roasted Red Pepper Hummus

This is a great whip-up-in-10-minut es thing, which is perfect for all of those holiday parties that are
coming up. All of the ingredients can be on hand in your pantry for when you need to whip up a quick little
appetizer for guests. And not only is it tasty, but it's a very healthy alternative to some of those other dips
loaded with mayonnaise, cream cheese, and sour cream. Check out a picture of the finished recipe at
http://www.28cooks.com.

1 (15 oz) can garbanzo beans, drained and rinsed
1/2 c roasted red peppers
2 tbsp lime juice
1 tbsp tahini
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp cracked black pepper
Combine all ingredients in a food processor until smooth. Or, if you're like me and want to retain some
texture, mash garbanzos with a potato masher to desired consistency, throw the rest of the ingredients in
the food processor until smooth, and stir into mashed garbanzo mixture. Serve with tortilla chips,
crackers, fresh vegetables, or use as filling in a wrap with sprouts and fresh veggies.
Enjoy!
Christiane
__._,_.___
Recipes 2 Page 101

Garlic Snap Peas
January 10, 2007
3:59 PM
Subject [vegetarian_group] Garlic Snap Peas

To FOR-2-RECIPE@yahoogroups.com
Garlic Snap Peas
Heat: 1 1/2 teaspoons canola oil.

Stir in: 1 large clove minced garlic.
Add: 1 1/2 cups sugar snap peas.
Cook and stir 2 to 4 minutes on medium heat. Remove from heat.
Sprinkle with: 1 teaspoon lemon juice.
Season with salt and pepper and serve over rice, if desired.
Makes 2 servings.
Recipes 2 Page 102

Banana Spice Loaf Cake
January 10, 2007
3:59 PM
Subject [vegetarian_group] Banana Spice Loaf Cake

6 very ripe bananas

1/2 cup butter
2 cups sugar
4 eggs
3 cups flour
1 tablespoon ground cinnamon
1 teaspoons ground cloves
1/2 teaspoon salt
1 1/2 cups raisins
1 1/2 cups chopped pecans or walnuts
In a medium bowl, mash bananas and pour vegetable oil over them; set aside while
making cake.
Cream butter and sugar; add eggs, one at a time, beating well after each addition.
Stir in banana and oil mixture; mix well. Combine dry ingredients in a separate
bowl; add to creamed banana mixture. Stir in raisins and pecans; blend thoroughly.
Spoon mixture into 3 greased loaf pans and bake at 250° for 1 1/2 hours.
________________________________________
Recipes 2 Page 103

Chocolate Banana Cake
January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Banana Cake

1/2 cup margarine, softened

1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time.
Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients
together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree
oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.
________________________________________
Recipes 2 Page 104

Cherry Crumb Bars
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cherry Crumb Bars

To s tevesrecipeexchange@yahoogroups.com
Cherry Crumb Bars
1 pkg. white (or yellow) cake mix

1 1/4 cups rolled quick oats, divided
1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 egg
1 (21 oz.) can cherry pie filling or two cans of pitted sweet or dark cherries in
juice, thickened (see below*)
1/4 cup brown sugar
Heat oven to 350F
Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cup
rolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add
egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover.
In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter,
nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes. Southernfood.About.com
*If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine
3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir into
cherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-high
and bring to a boil; reduce heat and simmer until thickened. If needed, thicken
more with a little more cornstarch dissolved in a small amount of cold water.
________________________________________
Recipes 2 Page 105

Almond milk
January 10, 2007
3:59 PM
Subject [vegetarian_group] Almond milk

Almond milk is common in pre-1600 recipes, particularly for "fast" days, so my SCA alter-
ego learned to make it. The Blue Diamond looks convenient, but it has a lot of stuff in it I
never would have thought of! Maybe modern almond milk is different from medieval/
Renaissance almond milk?
Here is how I learned to make it:
1 cup ground almonds

2 cups boiling water
Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture
to remove coarse grains OR (preferably) blend mixture in electric blender until grains are
absorbed. Yield - 2 cups almond milk.
- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts.

Ottawa: University of Ottawa Press, 1988.
-ginger
north of Boston
known in the Society for Creative Anachronism as Matilda of Carolingia :-)
Recipes 2 Page 106

Green Tea Ice Cream
January 10, 2007
3:59 PM
Subject [vegetarian_group] repost of recipe Green Tea Ice Cream

This is so delicious and so easy to make. I've been

doing this since I was a
teen.
"Asian Green Tea Ice Cream"
1 pint of vanilla ice cream (soy ice cream works fine)

1 1/2 tsp. Matcha (powdered green tea) I find in the
Japanese tea section in
the Asian market.
Let ice cream soften but not melt. Add Matcha and
blend by firmly stirring
until completely mixed and place back in freezer until
firm again
I can remember the fourth of July,

Running through the backwood bare.
And I can still hear my old hound dog barking,
Chasing down a hoodoo there.
Source: CCR - Born on the BAyou
__________________________________________________________
Recipes 2 Page 107

Linguine with Tomatoes & Basil
January 10, 2007
3:59 PM
Subject [vegetarian_group] Linguine with Tomatoes & Basil

6 very ripe large tomatoes, peeled, seeded, and cut into bite -sized pieces
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green olives
Salt to taste
1 teaspoon coarsely ground pepper
1 (16-ounce) package uncooked linguine pasta
Freshly grated parmesan cheese
In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives,
green olives, garlic, salt, and pepper; stir until blended. Cover and let stand
at room temperature 2 hours.
Cook pasta according to package directions; drain and return to pan. Add tomato
mixture and toss to coat thoroughly. Transfer onto individual serving plates and
garnish with additional parmesan cheese.
________________________________________
Recipes 2 Page 108

Vegetable Pizza With Potato Crust - Vegetarian
January 10, 2007
3:59 PM
Subject [vegetarian_group] Vegetable Pizza With Potato Crust - Vegetarian

Potato Crust (see recipe below)

1 medium-sized zucchini, thinly sliced
1 medium-sized yellow summer squash, thinly sliced
1 medium-sized yellow sweet pepper, chopped
1 medium-sized red sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 to 3 cloves garlic, minced
1 jalapeno chile pepper, finely minced
2 tablespoons extra-virgin olive oil, divided
1 (5.3-ounce) package soft cheese of your choice (seasoned or unseasoned)
16 cherry tomatoes, quartered
8 to 10 fresh basil leaves, snipped
1 cup shredded mozzarella cheese
In a large bowl, combine zucchini, summer squash, yellow pepper, red pepper, onion,
garlic, jalapeno pepper, and 1 tablespoon olive oil.
In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute
the vegetables mixture until they are crisp tender, stirring often. Remove pan from
heat.
Spread soft cheese over baked potato crust; top with cooked vegetables and tomatoes.
Sprinkle with basil and mozzarella cheese. Bake approximately 5 to 7 minutes or
until cheese is melted. Remove from heat and serve immediately.
Makes 4 servings.
Potato Crust:
2 (3 to 4 large potatoes) firmly packed cups grated raw potatoes
1 teaspoon salt
1 medium onion, chopped
1/4 cup flour
2 eggs, beaten
1 tablespoons extra-virgin olive oil,
Preheat oven to 425 degrees. Butter a 15x10-inch baking dish. Place raw potatoes
in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess
water.
In a large bowl, combine potatoes, onion, flour, and eggs. Pat potato mixture into
prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake
another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp.
Remove from oven and maintain oven temperature.
________________________________________
PeoplePC Online
Recipes 2 Page 109

Bean and Squash Soup - Vegetarian
January 10, 2007
3:59 PM
Subject [vegetarian_group] Bean and Squash Soup - Vegetarian

2 cups dry multi-type beans, sorted, rinsed, and drained

1 medium butternut squash, peeled and diced
4 cups water
2 cups vegetable broth
1 (8-ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon marjoram
1/8 teaspoon ground nutmeg
Salt and pepper to taste
Sour cream
In a large soup pot over medium-high heat, place beans and cover with cold water;
bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse
beans.
In the same soup pot over medium heat. combine soaked beans, onion, butternut squash,
water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, and
nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans
are tender (do not boil).
Remove from heat and let mixture cool (if you do not let cool slightly before processing,
mixture will explode out of container and make a mess in your kitchen). Remove 2
cups of soup mixture and place into food processor blender bowl; whirl until pureed.
Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup
pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup
bowls topped with sour cream.
________________________________________
Recipes 2 Page 110

Cornmeal Crust recipe
January 10, 2007
3:59 PM
Subject [vegetarian_group] Re: Cornmeal Crust recipe

Easy Cornmeal Crust
A chewy, cornmeal-flavored pizza crust! Prep time includes rising

time.
ONLY YOU see your private notes, and they print with the recipe.
1 pizza 3¾ hours 3 hours prep
1 package yeast
1 cup water
1 teaspoon sugar
1 teaspoon sea salt
1/2 cup cornmeal
1/4 cup olive oil
1/8 cup olive oil
2-3 tablespoons parmesan cheese
2 tablespoons fresh basil, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
Add yeast and sugar to warm water, and let proof until foamy, about
5 minutes.
Add 2 cups of flour, salt, cornmeal and olive oil.
Mix well.
Gradually add remaining flour and mix until dough becomes smooth and
elastic.
Place dough in an oiled bowl, turning once to coat.
Cover and place in warm, draft-free area until doubled in size,
about 1 1/2 hours.
Remove dough and punch down.
Mix the olive oil, parmesan, garlic and fresh herbs.
Using hands, work thoroughly into dough.
Re-oil bowl, cover and let rise again until doubled.
Remove dough, shape into crust, add desired toppings, and bake in a
preheated 500-degree oven for 15 minutes.
Reduce heat to 350-degrees and bake 15-20 minutes longer, until
crust is evenly browned.
Note: this tends to make a thick-crusted pizza.
Recipes 2 Page 111

KEY LIME CHEESECAKE
January 10, 2007
3:59 PM
Subject [vegetarian_group] KEY LIME CHEESECAKE

To AAA my group
KEY LIME CHEESECAKE
1 9-inch deep-dish graham cracker pie crust

3 eggs
2 (8-oz) packages cream cheese, softened
2/3 cup sugar
16 oz sour cream
1 tsp vanilla
1/4 cup key lime juice
Beat eggs; add cream cheese, sugar, sour cream, vanilla, and key lime
juice and beat until smooth. Pour into pie crust and bake at 350F
degrees for 60-70 minutes.
Allow to chill in the refrigerator for several hours before serving.
Recipes 2 Page 112

Sizzler Cheese Toast
January 10, 2007
3:59 PM
Subject [vegetarian_group] Sizzler Cheese Toast

To AAA my group
1 Lb. Butter (slightly softened)

8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium-high.

2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese has browned
Recipes 2 Page 113

Banana-Strawberry Smoothie
January 10, 2007
3:59 PM
Subject [vegetarian_group] Banana-Strawberry Smoothie

6 strawberries, frozen
1 banana, frozen
1 tbsp. skim milk powder
1 1/4 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
--------------------------------
In a blender, process all the ingredients until thoroughly mixed and

serve.
__._,_.___
Recipes 2 Page 114

Banana-Strawberry Fruit Smoothie Recipe
January 10, 2007
3:59 PM
Subject [vegetarian_group] Banana-Strawberry Fruit Smoothie Recipe


1 banana, frozen
1 1/4 cup water
--------------------------------
serve.
__._,_.___
Recipes 2 Page 115

English Toffee Squares
January 10, 2007
3:59 PM
Subject [vegetarian_group] English Toffee Squares

To Reci pes_galore2007@yahoogroups.com
1 cup butter or margarine, softened

1 cup sugar
1 egg
1 cup chopped pecans or walnuts
Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugar
until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve
the egg white. In another bowl, stir together flour and cinnamon; add to butter
mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch
rimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly.
Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightly
touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack.
Store airtight.
________________________________________
Recipes 2 Page 116

BANANA BERRY SMOOTHIE WITH EQUAL
January 10, 2007
3:59 PM
Subject [vegetarian_group] BANANA BERRY SMOOTHIE WITH EQUAL


Printed from COOKS.COM
41% calorie reduction from traditional recipe.
2 cups plain nonfat yogurt

1 medium size ripe banana, peeled, sliced
1/2 cup Equal® Spoonful*
3 tablespoons lemon juice
2 cups frozen unsweetened whole strawberries
1 cup frozen unsweetened red raspberries
Combine yogurt, banana, Equal® and lemon juice in blender container;

cover. Blend until smooth. Add half of frozen fruit. Blend until
smooth. Repeat with remaining frozen fruit.
Serve immediately in tall glasses.
Makes 4 servings (1 1/4 cups each).
* May substitute 12 packets Equal® sweetener.
Submitted by: Equal
__._,_.___
Recipes 2 Page 117

Crescent Rolls
January 10, 2007
3:59 PM
Subject [vegetarian_group] recipe-Crescent Rolls

2 cups skim milk

2 tsp salt
1 envelope dry yeast
3 tbsp warm water
1/4 cup reduced fat margarine melted
1 egg
6 cups unbleached flour
in a one quart saucepan, heat milk almost to the boiling point. add
sugar and salt. cool to lukewarm. in a mixing bowl, dissolve yeast in
warm water. add milk mixture, margarine, egg, and three cups flour.
mix until smooth, by hand stir in remaing flour until well blended.
cover and refrigerate several hours or overnight. dough will be very
sticky. add enough extra flour to make a soft dough. then, punch down
dough and divide into thirds. roll each third into a twelve inch
circle. cut each circle into sixteen pie shaped wedges. roll each
wedge into a crescent shape. place on prepared baking sheets. cover
and let rise in warm place until doubled in size. bake in a 375
degree oven for 15 minutes or until golden brown.
note: servings: 48 but you could just adjust the recipe
__._,_.___
Recipes 2 Page 118

corn bread
January 10, 2007
3:59 PM
Subject [vegetarian_group] (recipe) corn bread

1 1/2 cups self rising yellow cornmeal

2 tablespoons sugar
5 tablespoons light butter, melted and divided
1 cup chopped onion
1 cup chopped green bell pepper
1 cup fat free sour cream
1 cup no salt added cream style corn
1/2 cup shredded reduced fat extra sharp cheddar cheese
1 large egg
2 large egg whites
combine cornmeal mix and sugar in a large bowl, set aside. combine 3
tbsp butter, onion, and next 6 ingredients in a medium bowl, stir well
with a whisk, add to cornmeal mixture, stirring just until moist. pour
batter into a 13x9 inch baking pan coated with cooking spray. bake at
425 degrees for 28 minutes or until a wooden pick inserted in center
comes out clean. brush with 2 tablespoons butter.
__._,_.___
Recipes 2 Page 119

Coconut BonBons
January 10, 2007
3:59 PM
Subject [vegetarian_group] Coconut BonBons

Coconut BonBons
1 (15 ounce) can sweetened condensed milk

1/2 cup butter margarine
1 (12 ounce) package grated coconut
1 (24 ounce) package semi-sweet chocolate chips
4 tablespoons solid vegetable shortening
Mix together condensed milk, butter, sugar

and coconut. Cover with wax paper and chill for 24 hours.
In the top of a double boiler over hot (not boiling) water, melt chocolate with
shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate.
Drop on wax paper to cool and dry.
________________________________________
Recipes 2 Page 120

Chocolate Orange Balls
January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Orange Balls

Makes about 60
1 9-ounce box of vanilla wafer cookies

2 1/4 cups confectioner's sugar
1/3 cup orange juice concentrate
1 1/2 cups pecan pieces
In a food processor, combine the vanilla wafers, 2 cups of the confectioner's

sugar, cocoa powder, orange juice concentrate, and corn syrup. Process until the
cookies are ground to crumbs and mixture is evenly blended. Add the pecan pieces
and pulse process until the nuts are finely chopped. Transfer the mixture to a bowl
and form into 1" balls. Roll balls in 1/4 cup confectioners' sugar to coat.
Store in an airtight container in refrigerator for up to 1 month.
________________________________________
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Recipes 2 Page 121

SugarFree Peanut Butter Bread Pudding
January 10, 2007
3:59 PM
Subject [vegetarian_group] SugarFree Peanut Butter Bread Pudding

To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; DIABETIC -
RECIPE@ya hoogroups.com; gourmet-garden-of-good-eatin@yahoogroups.com; quick_vegetarian2
@ya hoogroups.com; Recipes_galore2007-Diabetic@yahoogroups.com; Recipes_galore2007@ya hoogroups.com;
Reci pes_USA@yahoogroups.com; theferalvegetarian@yahoogroups.com; vegetarian_group@yahoogroups.com
1/4 cup Peter Pan reduced-fat peanut butter

8 slices day old reduced-calorie bread
1 (4-serving) package JELL-O sugar-free vanilla cook and serve pudding
mix
2 cups skim milk
Preheat oven to 375 degrees. Spray an 8X8 inch baking dish with
butter-flavored cooking spray.
Evenly spread peanut butter on bread. Break bread into pieces.
In a large bowl, combine dry pudding mix, skim milk, and vanilla
extract.
Mix well using a wire whisk. Add the bread pieces. Stir gently to
combine. Let set for about 5 minutes.
Pour mixture into prepared baking dish. Bake for 25 to 30 minutes.
Divide into 6 servings. Serve warm or cold.
Each serving equals:

1 Bread * 1 Protein * 1 Fat * 1/2 skim milk * 1/4 slider
234 calories * 6 gm fat * 13 gm protein * 32 gm carbohydrate * 483 mg
sodium * 186 mg calcium * 6 gm fiber
DIABETIC
1 1/2 Starch/Carbohydrate * 1/2 Meat * 1/2 Fat * 1/2 Skim Milk
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Recipes 2 Page 122

Rose Petal Fritters
January 10, 2007
3:59 PM
Subject [vegetarian_group] Rose Petal Fritters

These went over big last month at a brunch I

helped put on.
Dojay
Rose Petal Fritters
2 quarts virgin olive oil for frying

1 1/2 cups flour
1 1/4 cups champagne
12 organically grown roses
1/4 cup powdered sugar in shaker
Place oil in a 6-quart saucepan and heat to 370

degrees.
Place flour in a mixing bowl and whisk in champagne a
little at a time to form a light batter. Remove the
petals from the roses and dip them 2 at a time into
the batter and then drop them into the oil to fry.
Cook until golden brown on both sides and remove
carefully to a paper towel. Dust with powdered sugar
and serve warm.
Serves 6.
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Recipes 2 Page 123

Orange-Rosemary Pound Cake
January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Orange-Rosemary Pound Cake

1 cup butter (no substitutes)

5 eggs
2 cups sifted cake flour
1 cup sugar
1/4 cup honey
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons orange flower water or 1/4 teaspoon orange extract
1-1/4 teaspoons finely shredded orange peel
1-1/2 teaspoons orange juice
2/3 cup sifted powdered sugar
2 teaspoons orange juice
Fresh rosemary sprigs (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour two
8x4x2-inch loaf pans. Combine flour and baking powder. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or
until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes
or until very light and fluffy. Beat in honey. Add eggs, one at a time, beating on low to medium speed for
1 minute after each addition and scraping bowl frequently. (Batter may look slightly
curdled.) Gradually add flour mixture, beating on low speed just until combined. Gently stir in snipped or
crushed rosemary, orange flower water or extract, orange peel, and 1-1/2 teaspoons orange juice.
3. Pour batter into prepared pans. Bake in a 325 degree F oven about
45 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes.
Remove from pans, and cool on wire racks.
4. For glaze, stir together powdered sugar and 2 teaspoons orange juice. Drizzle over cakes. If desired,
top with rosemary sprigs.
Makes 2 loaves (20 servings).
Make-Ahead Tip: Prepare cakes as directed, except do not glaze.

Place in a freezer container, and freeze for up to 3 months. To serve, thaw at room temperature. Glaze
as directed above.
Recipes 2 Page 124

Pecan Cranberry Muffins
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pecan Cranberry Muffins

1 1/2 cups chopped fresh or frozen cranberries

1 1/4 cups sugar, divided
1/2 teaspoon salt
1 cup milk
1 cup chopped pecans
1 teaspoon grated lemon peel
In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking
powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse
crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold
in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds
full.
Bake at 400 degrees F for 20-25 minutes or until muffins test done.
________________________________________
Recipes 2 Page 125

Cornbread Muffins
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cornbread Muffins

Cornbread Muffins
1/2 cup butter, softened

2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
3/4 cup cornmeal
1/2 cup milk
3/4 (10 ounce) package frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C).
Grease or line 12 muffin cups.

In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking
powder; blend thoroughly.
Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes
out clean.
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Recipes 2 Page 126

Faux Anchovy Dip
January 10, 2007
3:59 PM
Subject [vegetarian_group] Faux Anchovy Dip

Faux Anchovy Dip
3/4 c. mayonnaise
1/4 c. dairy sour cream
1 tbsp. Dijon style mustard
2 tsp. lemon juice
1/2 tsp. dried thyme, crushed
1 1/2 tbls. capers (drained, mashed and chopped)
Mix all together, adjust taste and chill for several

hours and serve.
--Fresh Vegetable Dippers:--
Halved baby carrots

Mushrooms
Pea pods
Broccoli flowerets
Jicama strips
Cauliflowettes
Celery
Cherry tomatoes
and chips are good with this too.
__________________________________________________________
Recipes 2 Page 127

Artichoke & Red Pepper Quiche
January 10, 2007
3:59 PM
Subject [vegetarian_group] Artichoke & Red Pepper Quiche

To VG
2 Tbls. plus 1 tsp. margarine

1 tsp. finely chopped garlic
1/2 cup chopped onions
1 small red pepper, chopped (about 1 cup)
1 can (12 oz.) artichoke hearts in water, drained and
cut in half
3/4 cup bread crumbs or seasoned breadcrumbs
1 Tbls. grated Parmesan cheese (fresh is best)
1 Tbls. chopped fresh basil, or 1 tsp. dried
1/8 tsp. cayenne
1 cup frozen egg substitute, thawed
1-1/2 cup skim milk
Preheat oven to 375°. Spray a 9-inch pie plate with

nonstick cooking spray; set aside. In large skillet,
heat half of the margarine. Add garlic, onion and red
pepper. Cook on medium heat 1 minute. Stir in
artichoke hearts. Spoon vegetable mixture into pie
plate. In medium bowl, combine bread crumbs, baking
powder, Parmesan cheese, basil and ground hot pepper.
Using a pastry blender or 2 knives, cut in remaining
tablespoon and 1 teaspoon of margarine until mixture
resembles coarse crumbs. Whisk in egg substitute and
milk. Pour over vegetables. Bake 30 minutes, or until
quiche is puffed and golden.
__________________________________________________________
Recipes 2 Page 128

Armenian: Artichoke hearts & potatoes cooked in oil
January 10, 2007
3:59 PM
Subject [vegetarian_group] Armenian: Artichoke hearts & potatoes cooked in oil

To europa-recipe@ya hoogroups.com; gourmeteatin; gspicy; gworld; VG; worl d-class-cooks@yahoogroups.com
2 large artichokes
1 ts Whole fennel seeds
1 ts Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves; peeled -- and lightly mashed
3 tb Lemon juice
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt; or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion
Instructions:
Tie up the fennel peppercorns coriander seeds bay

leaves and garlic in a cheesecloth bundle and drop
into a 2-1/2 quart pot. Add 2 cups water and bring to
a boil. Cover turn heat to low and simmer 20 minutes.
Turn off the heat and remove the cheesecloth bundle
squeezing out as much liquid as possible. Add the
lemon juice olive oil salt and sugar. Mix and set
aside. Halve the lemon. Cut off the long artichoke
stems if there are any. 1. Starting near the stem end
press back the artichoke leaves one by one and then
snap them off. Keep doing this until you have gone
past the bowl part of the artichoke that harbors the
heat and have reached the paler inner leaves. Using a
sharp knife (a serrated one is particularly good) cut
off the remaining leafy area and discard it.
Immediately rub all cut sections with a lemon half. 2.
Scoop away the "choke" in the center of the artichoke
with a grapefruit spoon. Squeeze a little lemon juice
into this area and rub it in. 3. Using a sharp paring
knife trim the outside of the artichoke bowl so there
are no more dark green sections left and the bowl gets
a smooth appearance. Rub these newly cut sections with
lemon. Cut each artichoke heart into four again
rubbing cut sections with lemon. Cut and prepare the
remaining artichokes the same way. Peel the potato and
cut into sections that seem roughly the same size as
the pieces of artichoke heart. Peel the onion and cut
Recipes 2 Page 129

it into eight sections. Put the artichoke hearts
potatoes and onion into prepared liquid and bring to a
boil. Cover lower heat and simmer for about 12
minutes. Remove a piece of potato and a piece of
artichoke. Cut off sections of each and taste for
doneness and balance of salt and lemon. You may add
more of either seasoning at this time if you wish.
Cover and simmer another 3 to 7 minutes or until
vegetables are tender. Uncover and cool the vegetables
in the liquid. You may refrigerate the contents of the
pot if you wish. When serving remove the cool (or
cold) vegetables with a slotted spoon. Do not serve
the liquid.
Source: Madhur Jaffrey's World-of-the-East Vegetarian
Cooking
__________________________________________________________
Recipes 2 Page 130

Sweet and Sour Cranberry Chutney
January 10, 2007
3:59 PM
Subject [vegetarian_group] Sweet and Sour Cranberry Chutney

To reci pes@fareshare.net; vegetarian_group@ya hoogroups.com
Cc gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com; gourmet-recipes-from-around-the-
worl d@yahoogroups.com; MC-Al lEthnic-Recipes@yahoogroups.com; ethnicregionalmcook@ya hoogroups.com;
copyca t-recipe-fanatics@yahoogroups.com
@@@@@
2 red onions, cut into 1/2-inch dice
2 tablespoons minced lemongrass, white part only
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
In a sauté pan coated lightly with oil over high heat, sauté the
onions and lemongrass until soft, about
5 minutes. Season with kosher salt and freshly ground black pepper and
check for flavor. Add cranberries and sugar and deglaze with naturally
brewed rice vinegar. Reduce by 75 percent, or until liquid is
absorbed. Check again for seasoning. When cool, transfer to a
container, cover, and store in fridge for up to two weeks.
Makes: 3 cups.
Source: Ming Tsai's "Ming's Master Recipes."

Recipes 2 Page 131

French Bread 101
January 10, 2007
3:59 PM
Subject [vegetarian_group] French Bread 101

To vegeta rian_group@yahoogroups.com
This is the first bread I learned how to make. I even made it when I was in labor with son number 2. It is
only my opinion, but to truly learn how to make a good loaf of French (or any other) bread, you need to
get your hands in the dough. Yes, I know many of you have bread machines but for this, use your hands.
(Oh I am SO going to catch it from machine users.) This is from Bernard Clayton's The Complete Book of
Breads (I saved this when we had a house fire recently. This should tell you what value I place on this
one book.) This recipe is not one I would rate as a beginner recipe but it is worth every bit of effort and
time.
Monsieur Montfort's French Bread

Makes 2 medium round or 4 long loaves
7 cups bread or all purpose flour (a LITTLE more is allowed if the dough is very sticky)
2 packages (3 teaspoons) dry yeast
4 teaspoons salt (yes, four)
3 cups hot tap water (105-115*F)
To make, you will need one baking sheet for hearth (round) loaves or four 18" French bread pans,
greased (King Arthur Flour catalog) You will also need a pastry scraper (if you cannot find one, get a large
wallpaper knife from the store and use it just for breads) You will also need a water spritzer with clean
water.
In a large bowl, measure the flour and stir in the yeast and salt. Form a well in the bottom of the bowl
and pour in the water. With a wooden spoon slowly pull the flour into the liquid until it is fully absorbed.
Work it into a ball with the fingers and place on lightly floured work surface or bread board.
The dough should be tacky but not hopelessly sticky. Begin turning and folding the dough with the
pastry scrapper or wallpaper knife (or putty knife). Sprinkle SMALL amounts of flour on the work surface
and hands if you must but do so sparingly. Continue to lift, fold and turn for 10 minutes. Throw the
dough down against the work surface to break the lift, fold and turn rhythm. The dough will become
elastic but will continue to stick to moist fingers unless powdered by flour. (NO, you do not want to add
more flour to make it less tacky.)
Wash the large bowl, grease and place the dough in it. Cover tightly with plastic wrap. Find a place with
constant 70* F for the bowl. (Cooler than most breads) Allow the dough to double in volume. (About 2 -
3 hours)
Turn back the plastic wrap, punch down the dough, re-cover the bowl and return to its 70* place. Let it
rise for the second time, about 1-2 hours.
Turn the dough onto the floured work surface, punch down and knead briefly to press out the bubbles.
Divide the dough (which will weigh about 3 1/4 pounds), into as many loaves as you wish to make.
One fourth the recipe will make one long, slender loaf, 18X2 inches. Half the recipe will make two husky
long loaves (14X4") or two round hearth loaves. Form the divided dough into balls and let it rest for 5
minutes.
For a long loaf, flatten the ball into an oval. Fold over, flatten with the side of the open hand, fold again
and roll with the palms. If the dough resists, let it rest for another 3 or 4 minutes while preparing the
other loaves. Continue to roll under the palms until it is shaped. The seam will disappear. (This will
Recipes 2 Page 132

sound odd, but your hands will know what to do if you have gotten a feel for the dough.)
The long pieces of dough can be placed directly on the baking sheet to rise although they will slump
somewhat because the dough lacks stiffness. They can be placed in a long basket lined with a cloth
which has been liberally sprinkled with flour. The baskets will direct the dough upwards during the rise
period. Let the loaves rise the final, third time, another hour.
If you are really going to get into bread baking, especially French bread, it is worthwhile to spend the
money on French bread pans. This place is one of the best sources for baking.
http://www.kingarthurflour.com/
Place the shaped dough back in the 70* location and rest waxed paper above, on water glasses. Leave
until the loaves are fully doubled. More proof (raising) is preferable to less. This will take another hour.
Approximately 20 minutes before the bread has risen fully, turn the oven on to 425*.
Prepare the oven by placing the broiler pan or similar vessel on the lowest shelf. Five minutes before
baking, pour 1 1/2 cups of hot water in the pan. (Steam at the start of the baking cycle is what causes
the wonderful crisp crust and the holes.)
If the loaf was raised in a basket, tip it onto the hand and lower gently onto the baking sheet. (Buy the
bread pans. Trust me.) With a razor blade, slash the top of the round loaves in a tic tac toe pattern. For
the long loaves, cut a series of diagonal cuts.
Brush or spray the loaves with water right before you place them in the hot oven.
At 3 minute intervals during the first 15 minutes of baking, spray the loaves with water. By now the
loaves will be fully ovenproof. (expanded) and at about 18 minutes, when the color starts to tinge the
crusts, remove the pan of water from the oven. (It will probably be empty or nearly.)
Bake in the oven until golden brown. Turn over one loaf and tap the bottom crust with the forefinger. A
hard hollow sound means the bread is baked. If not, return it to the oven an additional 5 minutes. If the
loaves appear to be browning to quickly, cover with a piece of foil or brown sack paper. (grocery bag
from the olden times)
Midway through the baking period, and again near the end, shift the loaves to expose them equally due
to temperature variations in the oven.
Remove bread from the oven. Place the loaves on a wire rack to cool. For a bright shiny crust, brush
lightly with slightly salted water.
Tear, do not cut, loaves.
Next time I will post a French bread recipe that is a bit easier and less involved. Jeanne in GA
---------------------------------
Recipes 2 Page 133

Sweet-and-Sour Sauce - 3 pts
January 10, 2007
3:59 PM
Subject [vegetarian_group] Sweet-and-Sour Sauce - 3 pts

Cc gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com;
Reci pe_Exchange_For_Weight_Watchers@ya hoogroups.com; weight_watchers_recipes@ya hoogroups.com;
@@@@@
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1/2 cup red currant jelly
1/4 cup white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Heat the oil in a large skillet or saucepan over medium heat. Add the
bell pepper and cook for 2 minutes. Add the jelly, vinegar, salt, and
red pepper and bring to a gentle simmer. Cook until the sauce has
thickened slightly, 2 to 3 minutes. Pour or spoon the sauce over
cooked meat or fish.
Good For: Chicken, pork, or fish
Yield: Makes 4 servings
NUTRITION PER SERVING

CALORIES 158(23% from fat); FAT 4g (sat 1g); SUGAR 18g; PROTEIN 1g;
CHOLESTEROL 0mg; SODIUM 250mg; FIBER 1g; CARBOHYDRATE 31g
Source: 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple,
OCTOBER 2006
-----
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Recipes 2 Page 134

Cranberry Carrot Cake
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cranberry Carrot Cake

1 package (17.5 oz.) Krusteaz Fat Free Cranberry Orange Muffin Mix (1 pouch muffin mix and 1 can
cranberries)
1 cup water
1/2 cup grated carrots
1/4 teaspoon ground allspice
1 can (8 oz.) crushed pineapple, drained
Icing:
1/2 cup (4 oz.) lite cream cheese
2 1/2 cups powdered sugar
1 teaspoon orange zest
Preheat oven to 350 F.
For Cake:
In medium bowl, blend together Krusteaz muffin mix and water. Add carrots, nuts, cinnamon and
allspice. Stir until moistened. Drain cranberries and pineapple. Fold into batter.
Spoon batter into two lightly greased 8-inch round cake pans. Bake 28-30 minutes or until golden brown
and toothpick inserted into center comes out clean.
Let cool 10-15 minutes and remove from pans to wire rack. Cool completely and frost with cream
cheese icing.
For Icing:
Place cream cheese, sugar and orange zest in medium bowl. Using an electric mixer, mix on medium
speed for 1 minute or until smooth.
To frost, place one cake layer on plate. Spread with half of icing, leaving sides unfrosted. Place remaining
layer on top of frosted layer. Spread icing over top, leaving sides unfrosted.
Serving Size: Makes 12 Servings
________________________________________
Recipes 2 Page 135

Autumn Potato Gratin
January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Autumn Potato Gratin

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over
medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there
is not enough cream to go
3/4 of the way up the potatoes then pour some additional cream on top to make up the difference.
Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked
through and top begins to brown. Cover and keep warm until ready to serve.
Recipes 2 Page 136

Egg Drop Dumpling Soup Recipe
January 10, 2007
3:59 PM
Subject [vegetarian_group] Hi all! and Egg Drop Dumpling Soup Recipe

Just joined! Hi, glad to be here.
I've been a vegetarian for two weeks now. Probably a drop in the hat
to many of you. I'm looking forward to the many new ideas on here. I
decided to share one of my own. I'm not a big soup person, I like
chowders and stews, however, I love a broth soup with my
grandmother's recipe of danish dumplings, here's what I came up with
last night for dinner.
Egg Drop Dumpling Soup

serves 5-7 people
Dumplings:
1 cup milk
½ cup butter
1 cup flour
½ tsp nutmeg
½ tsp salt
3 eggs
Heat milk and butter to a boil. Add the flour, nutmeg and salt.
Stir until thick and mixture leaves the side of the pan and forms a
compact mass, like with cream puffs. Let it cool off the stove for
a little while and do the other stuff.
In a large pot put in:
1- 4 cup box of vegetable broth (I used swanson's organic)

2 cups frozen mixed vegetables
1/2 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/2 tsp onion powder
Put it on the heat to get it really hot. While that's getting hot
finish your dumplings with the 3 eggs listed. Beat in one at a time
until combined.
By now your broth should be really nice and hot. Take 2 eggs and
beat them in a bowl then slowly drizzle them into the soup to get
the strands of egg you see in many soups out there. After that take
your dumpling mixture and drop them in about tablespoon size. Cover
and let it cook for about six minutes. Stir it up just a little
because the vegetables are going to fight with the dumplings for
space and the dumplings should look lovely and creamy ivory color,
Recipes 2 Page 137

if they look sticky turn them and recover and cook a few minutes
longer. Serve as is.
Sojo
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Recipes 2 Page 138

Chocolate Swirl Milkshakes
January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Swirl Milkshakes

To AAA my group
3 cups vanilla ice cream
3 cups milk
¾ tsp vanilla extract
¾ cup chocolate fudge syrup, divided
4 maraschino cherries with stems
Serves 4
Combine ice cream, milk and vanilla in a blender. Process until thick and smooth, about 1 minute.
Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern
around inside of glass.
Pour equal amounts of ice cream mixture into each glass.
Swirl some chocolate fudge syrup over each serving. Place 1 cherry on top of each milkshake.
Recipes 2 Page 139

Fudge Sauce
January 10, 2007
3:59 PM
Subject [vegetarian_group] Fudge Sauce

To Undi sclosed-Recipient:;
Fudge Sauce
Ingredients
3/4 cup butter
1 cup sugar
1/2 cup evaporated whole milk
5 ounces (10 tablespoons) cocoa
4 ounces milk chocolate (chips or solid)
1/8 teaspoon salt
1 teaspoon vanilla
Combine all ingredients except vanilla in a microwave proof bowl, and
microwave on 50% power until melted (a few minutes). Microwave on 50% power
for 10 minutes, stirring occasionally, until bubbly and very thick. Remove
from microwave and stir in vanilla. Store in glass container in
refrigerator.
Note: The number of servings is based on one ounce serving size. This sauce
is what a famous B and B uses to glaze their Double Whammy Chocolate
Cheesecake, but of course it can also be enjoyed as a sundae topping, or by
the spoonful if you have a sudden craving for chocolate. It keeps fairly
indefinitely in the refrigerator.
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Recipes 2 Page 140

Pina Colada
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pina Colada

Pina Colada
1/2 Can Frozen Pina Colada Concentrate
(Defrosted - enough to cover the blades of the Vita-Mix)
1 Cup Fat Free, French Vanilla, Non-Dairy Creamer
3 Cups Vanilla Soy Milk
1/2 - 1" Slice Fresh Pineapple
1/2 Large Banana
1 Cup Non-fat Dry Milk
Approx. 3 Cups Ice
Add all ingredients to Vita-Mix container in order listed.

Turn on lowest Speed 1.
Turn quickly to10, then switch to High.
Run about 45 to 60 seconds.
Serve
(For a thicker, more frozen drink, use more ice.)
__._,_.___
Recipes 2 Page 141

Summer Squash Skins with Garlic Bread Crumbs
January 10, 2007
3:59 PM
Subject [vegetarian_group] Summer Squash Skins with Garlic Bread Crumbs

To Veg
olive oil cooking spray

4 cloves garlic, chopped
1/4 cup fresh bread crumbs
3 1/2 pounds zucchini or combination of zucchini and yellow crookneck
squash, each no longer than 6 inches
1 tablespoon butter
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley
Preheat oven to 400 degrees. Spray a small baking sheet with olive oil
cooking spray. Combine garlic and bread crumbs and spread evenly on the
baking sheet. Spray again with olive oil cooking spray and bake 10 to 15
minutes or until nicely browned. Stir a few times to toast evenly.
Meanwhile, trim ends of the squash. Holding each squash upright
(vertically,) slice off the skin into long, narrow slices all around.
(You should have about 11/4 pounds.) Cut slices into long strips, about
1/4 inch wide.
Put butter and oil in a large skillet or wok over medium high heat. Add
squash strips, raise heat to high, and toss. Cook, tossing occasionally,
until squash are just beginning to soften but are still slightly
crunchy, about 5 minutes. Add garlic bread crumbs, and parsley, toss,
and serve. Serves 4.
--
Char Haz
charrem@fastmail.fm
Recipes 2 Page 142

Chickpea Fries with Sage and Parmesan
January 10, 2007
3:59 PM
Subject [vegetarian_group] Chickpea Fries with Sage and Parmesan

My kids love these with soup or a snack.
2 3/4 cups milk

1 1/2 teaspoons unsalted butter
1 small garlic clove, minced
1 cup chickpea flour, sifted if lumpy (see Note)
coarse salt and freshly ground pepper
canola oil, for frying
2 tablespoons finely chopped sage
1/2 cup freshly grated Parmesan cheese
In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat. Reduce
the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a
rubber spatula until the mixture thickens, about 2 minutes. Season with salt and pepper.
Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly
sprayed with vegetable oil spray; spread into a 1/4-inch layer. Cover with parchment paper and
refrigerate until firm, 2 to 3 hours.
Pour 1 inch of canola oil into a wide skillet and heat it to 350 degrees, or until a piece of bread bubbles
rapidly when added to the hot oil. Meanwhile, cut the chickpea mixture into 2-inch squares. Fry the
squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with
paper towels to drain, then keep them warm in a low oven while you fry the rest.
In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated;
serve warm.
Makes 12 servings.
__________________________________________________
Recipes 2 Page 143

Pumpkin Chip Cookies
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pumpkin Chip Cookies

To AAA my group
1-1/2 cups butter (no substitutions) softened

2 cups packed brown sugar
1 cup sugar
1 can (15 oz) solid pack pumpkin
1 egg
1 tspn vanilla extract
2 cups quick-cooking oats
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 cups (12 oz) semisweet chocolate chips or pieces
In large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg, and vanilla. Combine the flour,
oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate. Drop by
tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 mins or until
lightly browned. Remove to wire racks to cool. Yield: 10 dozen
Recipes 2 Page 144

Crispy Vegetable Chips
January 10, 2007
3:59 PM
Subject [vegetarian_group] Crispy Vegetable Chips

To AAA my group
4 servings
2 medium carrots, peeled

1 small parsnip, peeled
1 small sweet potato
1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
2 Tbs. olive oil, preferably extra-virgin
2 Tbs. yellow cornmeal
1. Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4 -
inch slices.
2. Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender,
about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.
3. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single
layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.
PER Serving: 193 CAL; 3 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 31 G CARB.;
0 MG CHOL; 23 MG SOD.; 4 G FIBER
Recipes 2 Page 145

Spinach Mustard Green and Great Northern Bean Soup
January 10, 2007
3:59 PM
Subject [vegetarian_group] Spinach Mustard Green and Great Northern Bean Soup
I made this today and it was sooooooo good. Yummmmmmm. My kids loved it
too.
Judy
1 large Onion, chopped fine

2 cloves Garlic, minced
3 T. Oil
2 - 16 oz. cans of Great Northern Beans, undrained
1-2 Red Potatoes chopped, in bite size pieces and rinsed
1 Vegetable Bouillon Cube
1 c. Water
Saute the Garlic and onion in a cast iron skillet with the oil. When tender
add both cans of Great Northern Beans and diced potato. Stir the Vegetable
Bouillon into the water and add to the Bean mixture. Cover and stir
occassionally until the potatoes are tender.
6 c. Chopped Mustard Greens

Bring 1 1/2 qts. of water to a boil and add the choppped Mustard Greens.
Cook for about 6 minutes. Drain. Add 2 qts of water to the greens and
bring to a boil
Add 1 Vegetable Bouillon Cube to 1/2 cup water and mix.

1 T. Salt
1 T. Bill Best Chic-nish Seasoning. www.billsbest.net
2 c. Fresh Spinach Leaves
Add the above to the Boiling Mustard greens and stir well. Remove from
heat and cover. The spinach will cook off the burner in about 5 minutes.
Add the Bean Mixture and 1 - 16 oz can of Italian Diced Tomatoes.
Stir well and add more salt if necessary. Enjoy.
__._,_.___
Recipes 2 Page 146

Mediterranean Grilled Vegetable Sandwich
January 10, 2007
3:59 PM
Subject [vegetarian_group] Mediterranean Grilled Vegetable Sandwich

To gourmet-recipes-from-around-the-world@ya hoogroups.com
2 medium red bell peppers, halved lengthways

4 medium portobello mushroom caps
1 medium eggplant, cut into 1/2-inch thick slices
1/4 cup olive oil
salt and pepper
1/4 cup balsamic vinegar
4 ounces goat cheese or soft pepper cheese
8 slices crusty French or Italian bread, cut 1/2-inch thick and toasted
1/4 cup sliced fresh basil
Brush peppers, mushrooms, and eggplant with oil. Place peppers in centre of cooking grate and grill for
2 minutes. Add mushrooms and eggplant and continue grilling an additional 8 to 10 minutes or until all
vegetables are tender, turning occasionally during grilling time. Season vegetables with salt and pepper
to taste. Drizzle vinegar over vegetables. Spread 1 tablespoon cheese on one side of each toasted bread
slice. Evenly arrange vegetables and basil on 4 bread slices. Close sandwiches.
Makes 4 servings.
---------------------------------
Recipes 2 Page 147

Reuben Sandwich
January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Reuben Sandwich

Attachments
reuben-sand
wich
cat_aurore_
de_la_mor...
Reuben Sandwich
The Sacramento Bee recently published a recipe for a Reuben

Sandwich which sounded so good we just had to make it.
That day. Corned beef, dark rye bread, Swiss cheese,
sauerkraut, with Russian dressing - grilled. According to the
Wikipedia our national love affair with Reuben sandwiches
has been going on since the 1920s, though the origin is
disputed.
Sandwich ingredients
2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing
Russian Dressing
Combine the following ingredients. Makes one-half cup
Recipes 2 Page 148
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
1 Butter one side of four slices of bread, and place the slices
buttered-side down on a lined baking sheet. Top each with a
slice of Swiss cheese, and then divide half of the corned beef
among them.
2 Divide the sauerkraut among the sandwiches, and top each
with one tablespoon of Russian dressing. Add another layer of
corned beef and a second slice of Swiss cheese to each
sandwich. Top with the remaining bread slices; butter the side
facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the
sandwiches on one side until the bread is golden brown. Use a
spatula to carefully flip the sandwiches over and finish
cooking on the second side. Cut the sandwiches in half before
serving.
Make 4 sandwiches. Serve with a side of coleslaw.
Recipes 2 Page 149

Granny’s Great Pecan Pie
January 10, 2007
3:59 PM
Subject [vegetarian_group] Granny’s Great Pecan Pie

To Chri s tmas Tra ditions Debbie

1 9 inch pie crust
3 eggs
½ cup brown sugar
1 teaspoon vanilla
1 cups pecan halves
2 cups pecan pieces
¼ teaspoon salt
Mix all together except pecans halves

Arrange ½ cup pecan halves in bottom of crust
Gently spoon mixture into crust trying not to disturb pecans
Gently place remaining pecan halves on top of mixture
Bake pie in lower third of oven
Bake at 425 F for 10 minutes
then Bake at 350 F of 45 minutes
Cool and enjoy
or can be frozen and enjoyed later!
Angie, the plant lady

Ontario Canada (plant zone 5/6)
If you can laugh at it, you can live with it.
-Erma Bombeck
Recipes 2 Page 150

Spinach Artichoke Dip- Olive Garden
January 10, 2007
3:59 PM
Subject [vegetarian_group] Spinach Artichoke Dip- Olive Garden

Sprinach Artichoke Dip - Olive Garden
1 CUP Water
1 Cup Spinach (I doubled the spinach)
1 Can of Artichoke hearts (quartered/chopped)
1 Cup grated parmesan cheese
2 8oz cream cheese
1 teaspoon red pepper flakes
½ salt
¼ garlic powder
Serve with bread, toast, crackers, chips.

1.Boil spinach and artichoke hearts in 2 cups of water in small
saucepan over medium heat until tender. (about 10 minutes)
2.Drain.
3.Heat cream cheese in a small bowl and microwave on high for 1
minute. Add spinach and artichoke hearts to cream cheese. Stir well.
4.Add remaining ingredients to cream cheese and combine. Serve Hot.
__._,_.___
Recipes 2 Page 151

Pumpkin Pancakes - diabetic
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pumpkin Pancakes - diabetic

To AAA my group
Pumpkin Pancakes
1 egg
1 cup milk
1/2 cup cooked or canned pumpkin
3/4 cup unbleached enriched white flour
1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons vegetable oil
In a bowl combine all of the ingredients and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled. Flip the
pancakes over when bubbles break around the edges. Serve hot with
rum flavored fruit sauce. Makes twenty-four 4-inch pancakes. One
pancake = 98 calories.
Exchange Value= 1 Bread Exchange +1/2 Fat Exchange

http://groups.yahoo.com/group/recipes_galore2007-holidays
http://groups.yahoo.com/group/Recipes_Galore2007
Check them out
[Non-text portions of this message have been removed]
__._,_.___
Recipes 2 Page 152

Apple-Walnut Salad with Cranberry Vinaigrette
January 10, 2007
3:59 PM
Subject [vegetarian_group] Apple-Walnut Salad with Cranberry Vinaigrette

To Reci peRoundtable@yahoogroups.com
1/4 cup fresh or frozen cranberries, thawed

1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
2 Red Delicious apples, cored, thinly sliced
1/2 cup chopped walnuts, toasted
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until
well blended. With processor running, gradually add oil and process until well blended. Transfer to
medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to
room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.
Serve, passing remaining dressing separately.
Serves 6.
Bon Appetit
November 1995
________________________________________
Recipes 2 Page 153

Green Beans with Roasted Onions
January 10, 2007
3:59 PM
Subject [vegetarian_group] Green Beans with Roasted Onions

Nonstick vegetables oil spray

6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14
wedges
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed
Preheat oven to 450Â°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in
single layer on prepared sheets.
Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions
are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes.
Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5
minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm
over low heat before continuing.)
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well.
Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large
shallow bowl. Top with onion mixture and serve.
Serves 12.
Bon AppÃ©tit
November 1995
________________________________________
Recipes 2 Page 154

Potato-Onion Soup with Arugula
January 10, 2007
3:59 PM
Subject [vegetarian_group] Potato-Onion Soup with Arugula

To gourmet-garden-of-good-eatin@yahoogroups.com
1 medium onion, roughly chopped

1/2 teaspoon salt
4 medium potatoes, peeled and cubed
1 quart vegetable stock or broth
1 cup chopped arugula
1/2 cup cream
extra virgin olive oil (optional)
fresh ground black pepper
Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five
minutes (don't brown). Add the potatoes, stir Briefly, then add the chicken stock, bring to a boil and
simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the
cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of
olive oil and a good grinding of pepper in each bowl. Serves 4.
__________________________________________________
Recipes 2 Page 155

samosas
January 10, 2007
3:59 PM
Subject [vegetarian_group] re: samosas

Sent October 31, 2006 6:56 AM
I got this recipe from an indian friend. I baked them (heated the pan with olive oil first) and they came
out pretty ok. My daughter had great fun assembling them. We live less than a mile from a huge Indian
neighborhood and nothing I make is as good as what we can pick up on Devon.
Ingredients for samosa:

5 flour tortillas
For Stuffing :
3 medium sized potatoes
2 carrots
1/4 cup fresh peas boiled
3/4 cup finely chopped onions
4 finely chopped green chillies (depends on how much spice you want) I used one jalapeno
2 tbsp finely chopped cilantro leaves(fresh)
2 tbsp oil
1/2 tsp cumin seeds
big pinch of turmeric powder
salt according to your taste
big pinch of garam masala powder
oil to deep frying
To prepare filling :
Boil the potatoes and remove the skin and mash them and chop carrots finely (small pieces).Heat 2 tbsp
oil in a pan and it should be
hot. Add the cumin seeds and they should turn brown.Now bring heat to medium and add the chopped
green chillies and chopped onions and fry till golden brown, stirring them so that they don't burn.Now
add chopped cilantro leaves and carrots, peas, mashed potatoes and mix all.Now add turmeric powder,
salt and 1/4 cup water and cook for 5 mins covered on medium heat.Finally add the garam masala
powder and stir for 2 mins and remove. Cool it lightly.
To Prepare the Samosa :

Take 1 tortilla and cut into 2 semi circles. Take 1 semicircle and make in a cone shape and glue the last
end of the cone shape with all purpose flour paste ( 2 tsp of maida or all purpose flour made into a thick
paste with little water )Hold for a few sec the glued portion so that it sticks nicely. Stuff 1 tbsp of the
prepared filling inside the cone and glue the top with the maida paste too. Hold for a few sec the glued
portion so that it sticks well. Do the same with the other semicircle of tortilla and do the same for the
rest of the tortillas also.
Deep fry each samosa in hot oil and take it out after it turns golden brown .Enjoy eating your samosa!
Cheers
---------------------------------
Recipes 2 Page 156

Bajan Black Bean Soup
January 10, 2007
3:59 PM
Subject [vegetarian_group] Bajan Black Bean Soup

2 1/2 c Dried black beans soaked overnight

3 To 3 1/2 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers (jalapenos if preferred)
8 Berries allspice coarsely crushed
2 ts Brown sugar (or 1 t of molasses)
3 tb Tomato paste
3/4 c Crème fraiche or sour cream
In a frying pan heat the olive oil, then gently fry

the onion, garlic and chili with the allspice and
lemon rind, stirring occasionally, until the onions
are translucent. Add this mixture to the beans and go
on simmering for 2 hours, by which time the beans
should be tender. At this point add the sugar, lemon
juice, and tomato puree. Cook for another 30 minutes.
Add salt if necessary.
Ladle the soup into bowls, with a spoonful or two of

cream stirred in, and serve with a crusty bread.
If you are feeling lavish, a couple of spoons of dark

rum added towards the end give a Bajan flare.
__________________________________________________________
Recipes 2 Page 157

Sweet Tamales
January 10, 2007
3:59 PM
Subject [vegetarian_group] Sweet Tamales repost of recipe

To GROUP
Sent October 29, 2006 11:10 PM
http://f1.grp.yahoofs.com/v1/wHhFRWx588Mg6olfB44R8dIo6eiE5xj4StlwBKjQA6jSDXzQ0SaELi7SMwLP-
jw_sFMiDcYbGXYn4pAMBx6xkg/%2ARecipes/Mexican%20and%20Other%20Latin%20American%
20Recipes/Sweet%20Tamales
Here's my sister Sissy's sweet tamale recipe. If this

won't open it's in the Mexican recipe folder. She
makes them for New Years and they are wonderful.
I;d like to see Paul's recipe too. Everyone has their
own version of tamales period.
I like them with a slice of cheese and a slice of
Ortega chili in the center. I have made pineapple
tamales and those are great too.
Donna
Love is like oxygen

You get too much you get too high
Not enough and you're gonna die
Love gets you high
Source - Love is Like Oxygen - Sweet
__________________________________________________________
Recipes 2 Page 158

spaghetti sauce??
January 10, 2007
3:59 PM
Subject Re: [vegetarian_group] spaghetti sauce??

I don't buy spaghetti sauce. I much prefer my own, which is quick, easy
and much healthier.
Spicy Marinara
Ingredients:
2 T. Extra virgin oil
3 Garlic Cloves, crushed
1/2 T. Crushed red pepper flakes
1 32 oz can crushed tomatoes
1 T. Italian Dried seasoning
2 T. Dried Parsley
Add olive oil to medium saucepan over medium heat. Add garlic and pepper.
When pepper snaps and garlic sizzles add the crushed tomatoes. Season sauce
with salt and pepper and Italian seasoning. Cook for 5 minutes and stir in
parsley
Now....from here....I put it all in the crock pot. Add whatever veggies I
have in the fridge...usually rooms, zucchini and yellow squash and just let
it simmer all day. I may even add a can of diced tomatoes with green chili
s, depending on how spicy I want it.
Easy, Smeasy! My family loves it.
Serve with whole wheat spaghetti, a salad, and whole wheat garlic bread.
And....oh, yeah, a bottle of good wine.
Ahhhhh. Can you say heaven?
Sue
Recipes 2 Page 159

Basic Tempura Sauce
January 10, 2007
3:59 PM
Subject [vegetarian_group] Basic Tempura Sauce

To vegetarian_group@yahoogroups.com; asian-recipe@yahoogroups.com
Anything you cooked in panko is good dipped in this

sauce.
Basic Tempura Sauce
1/2 cup vegetable stock

2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons peeled, grated fresh ginger
Combine all ingredients and heat in a small saucepan

to blend.
__________________________________________________________
Recipes 2 Page 160

Cilantro Tartar Sauce
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cilantro Tartar Sauce

Tastes good as a sandwich spread on bread or a

grilled tofu topping.
1 cup mayonnaise or veganise

2 tablespoons capers, drained
3 tablespoons black olives, pitted, chopped
1 lemon, juice of
1 teaspoon dijon mustard
salt and black pepper to taste
Combine all ingredients in a small bowl.

Comments: In place of cilantro, use basil, tarragon,
chives, thyme, oregano, or even Italian or regular parsley.
__________________________________________________________
Recipes 2 Page 161

Oatmeal-Raisin Cookies - diabetic kids
January 10, 2007
3:59 PM
Subject [vegetarian_group] Oatmeal-Raisin Cookies - diabetic kids

To AAA my group
Oatmeal-Raisin Cookies
(makes about 3 dozen)
canola cooking spray

1cup (140 g ) unbleached all-purpose flour
1/2teaspoon (2.5 ml) baking soda
1/4teaspoon (1.25 ml) ground cinnamon
1/8teaspoon (0.6 ml) salt
1/2cup (1 stick/100 grams) margarine, at room temperature
3/4cup (145 g) light brown sugar
2tablespoons (24 g) granulated sugar
1large egg
2tablespoons (30 ml) 1% milk
1/2teaspoon (2.5 ml) vanilla extract
1 1/2cups (120 g) rolled oats
1/2cup (52 g) dark raisins
Preheat oven to 350°F (180 °C), Gas Mark 4. Lightly coat a large cookie
sheet with cooking spray.
Onto a piece of waxed paper, sift together the flour, baking soda, cinnamon,
and salt. Set aside.
Using an electric mixer, cream the margarine and both sugars until light and
fluffy. Add the egg, milk, and vanilla. Beat well. Gradually add the flour
mixture, 1/4 cup at a time, beating after each addition.
By hand, stir in rolled oats and raisins. Drop by rounded teaspoonfuls onto
prepared cookie sheet at least 2 inches apart. Bake until golden brown,
about 10 to 12 minutes. Transfer cookies to racks to cool.
Per 2-cookie serving:155 calories (33% calories from fat), 2 g protein, 6 g
total fat (1.0 g saturated fat), 24 g carbohydrates, 1 g dietary fiber, 12
mg cholesterol, 119 mg sodium
Diabetic exchanges:1 1/2 carbohydrate (bread/starch), 1 fat
Recipes 2 Page 162

Green Beans With Nuts And Lemon
January 10, 2007
3:59 PM
Subject [vegetarian_group] Green Beans With Nuts And Lemon

Green beans have never been a favroite of mine but I sure do eat them fixed this way.
Fawnette.
1 1/2 pounds green beans, trimmed

1 1/2 teaspoons grated lemon zest or to taste
1/3 cup hazelnuts, walnuts or almonds, toasted until
golden and chopped fine
salt to taste
freshly-ground black pepper to taste
In a kettle of boiling salted water, cook beans until

just tender, 3 to 8 minutes. Drain beans in a colander
and in a large bowl toss while still hot with oil,
zest, nuts, and salt and pepper to taste. Beans may be
made 1 day ahead and chilled, covered. Reheat beans,
preferably in a microwave. Serves 8.
__________________________________________________________
Recipes 2 Page 163

Oriental Noodles with Vegetables
January 10, 2007
3:59 PM
Subject [vegetarian_group] Oriental Noodles with Vegetables

To GROUP
1 Pkg. Chinese Egg noodles

1/2 Green pepper, diced
1 1/2 tb Vegetable oil
1/2 tb Soy sauce
1/2 Garlic clove, sliced/peeled
1/2 tb Sesame oil
1/2 Chopped onion
1 tb Crushed Peanuts
1 Sliced carrot
Cook the noodles in boiling water for 7 minutes. Drain

well. 2. Heat
the oil in a Wok and stir fry the Garlic and ginger
for 1 minute. Add
the onion and stir fry for 2-3 minutes. Add the
pepper, and carrot and
stir fry for 2-3 minutes. 3. Add the noodles and cook
for 2-3 minutes.
Stir in the soy Sauce and sesame oil and sprinkle with
the peanuts.
Serve. Serves 4.
Love is like oxygen

Love gets you high
__________________________________________________________
Recipes 2 Page 164

Cajun Mayonnaise For Artichokes
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cajun Mayonnaise For Artichokes

To veg-gourmet; world-class-cooks@yahoogroups.com; gour pesco; gour-world; gourmet-meat;
vegetarian_group@yahoogroups.com
1/2 cup mayonnaise

1/2 cup plain non-fat yogurt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
2 pinches cayenne pepper or more to taste
1 pinch freshly ground black pepper
Combine all the ingredients in a small bowl and stir

well. Cover and refrigerate for at least 24 hours
before serving so that the flavors are completely
blended.
__________________________________________________________
Recipes 2 Page 165

Almond Honey Cake
January 10, 2007
3:59 PM
Subject [vegetarian_group] Almond Honey Cake

Almond Honey Cake
1 cup strong coffee

1 3/4 cups honey
1/2 cup currants
3 tablespoons brandy (optional)
1/4 cup corn oil
1 1/4 cups light brown sugar -- packed
4 eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup almonds -- sliced
1 tablespoon lemon peel -- grated
1/4 cup ground almonds
Makes 2 large loaves
Combine coffee and honey in saucepan; bring to a

boil. Set aside to cool. Plump currants in brandy; set aside. Blend
oil, brown sugar and eggs thoroughly in a large mixing bowl. Combine
flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and
nutmeg. Add flour mixture and coffee mixture alternately to egg mixture.
Fold in sliced almonds, currants with brandy and lemon peel. Grease
two 9 x 5-inch loaf pans; sprinkle with ground almonds. Pour in batter.
Bake in preheated 300 F. oven 1 hour, or until cake springs back to touch
or is dry when tested with a toothpick. Cool on rack to room
temperature; turn onto serving plate. (To freeze, wrap in foil and pack in
plastic bags.)
________________________________________
Recipes 2 Page 166

Gingerbread Pancakes
January 10, 2007
3:59 PM
Subject [vegetarian_group] Gingerbread Pancakes

Makes 18 pancakes
3 cups buttermilk pancake mix
3 tablespoons sugar
3 tablespoons ground cinnamon
1 1/4 teaspoons ground allspice
1/2 teaspoon ginger
2 1/2 cups water
Orange Marmalade Syrup

:Yields: 1 cup
2/3 cup pure maple syrup 1/3 cup orange marmalade
Combine ingredients in a small saucepan and bring to a
boil, stirring constantly.
Combine dry ingredients in a large bowl, and make a

well in center of mixture.
Add water to dry ingredients, stirring just until
moistened. May need to add some more milk-batter
should not be too thick.
Spoon about 2 tablespoons batter onto a hot, lightly
greased griddle.
Cook pancakes until tops are covered with bubbles and
edges look cooked; turn and cook other side.
Serve with Orange Marmalade Syrup
__________________________________________________________
Recipes 2 Page 167

Spicy Pumpkin Cookies
January 10, 2007
3:59 PM
Subject [vegetarian_group] Spicy Pumpkin Cookies

To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; gourmet -garden-of-good-
ea tin@ya hoogroups.com; quick_vegetarian2@yahoogroups.com; Recipes_galore2007@yahoogroups.com;
Reci pes_USA@yahoogroups.com; gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com;
theferalvegetarian@yahoogroups.com; vegetarian_group@yahoogroups.com

Yields: About 2 and 1/2 dozen.
Ingredients:
1 /4 cup Soft Butter or Margarine
1/2 cup Light Brown Sugar
1/2 cup Cooked, strained Pumpkin (or canned)
1 Egg
1 cup Flour
1/2 cup Raisins
1/2 cup Chopped Almonds (or Walnuts)
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1/4 cup Diced, Candied Orange Peel
Preparation Directions:
Pre-heat oven to 350 degrees.
Sift flour with Baking Powder, Cinnamon, ginger, nutmeg and salt and set
aside.
In a large mixing bowl, beat butter and sugar until fluffy. Beat in egg
and pumpkin.
Stir in flour mixture. Add in nuts, orange peel and raisins, mixing
well.
Drop rounded teaspoonful of dough onto a cookie sheet. Flatten slightly

with spoon. Bake 20 minutes.
Serving Tips and Suggestions:
Sprinkle lightly with Confectionery sugar.
Add candy sprinkles before baking.
__._,_.___
Recipes 2 Page 168

Garlic Mashed Potatoes
January 10, 2007
3:59 PM
Subject [vegetarian_group] Garlic Mashed Potatoes

To AAA my group
2 pounds red potatoes

1 pound soft butter
5 ounces Romano cheese - I sometimes use plain American cheese.
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix
on low speed until potatoes are mashed.
NOTE: Tiny Really likes these.
Recipes 2 Page 169

STRAWBERRY MANGO SMOOTHIE
January 10, 2007
3:59 PM
Subject [vegetarian_group] STRAWBERRY MANGO SMOOTHIE


Serves 4
1 cup strawberries, stems removed

1 medium mango, peeled and cut into 1/2-inch cubes (about 1 cup)
2 cups freshly squeezed orange juice
Line a baking sheet with parchment paper.
Place strawberries and mango on prepared sheet in a single layer.
Place baking sheet in freezer until fruit is frozen, about 2 hours.
Place orange juice, strawberries, and mango in blender.
Process until smooth. Serve immediately.
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Recipes 2 Page 171

CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST
January 10, 2007
4:39 PM
Subject [Gourmet_Gourmand] CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST

Sent Ja nuary 10, 2007 4:27 PM
Caramelized almonds and a sprinkling of fleur de sel take this right

over the top.
Crust
1/2 cup slivered almonds, toasted, cooled
1/4 cup sugar
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Pudding
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk, divided
3 large egg yolks
1 cup sugar
1/3 cup water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
Recipes 2 Page 172
Topping
2/3 cup sugar
1/3 cup water
1 cup slivered almonds
1/2 cup chilled heavy whipping cream

1/2 tablespoon powdered sugar
Fleur de sel*
*A type of sea salt; available at some supermarkets and at specialty foods

stores.
For crust:
Butter 9-inch-diameter tart pan with removable bottom. Combine
almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour,
powdered sugar, and salt; blend 5 seconds. Add butter and blend,
using on/off turns, until coarse meal forms. Add egg yolk and blend
until moist clumps form, about 30 seconds. Knead dough into ball.
Transfer 1/4 cup dough to small bowl and reserve for another use.
Press remaining dough evenly onto bottom and up sides of prepared
pan. Pierce bottom all over with fork. Cover pan with foil and freeze
crust at least 1 hour and up to 1 day.
Preheat oven to 375°F. Bake crust uncovered until deep golden brown,
checking often and pressing sides and bottom with back of fork
during first 15 minutes when crust puffs or bubbles, about 20 minutes
total. Cool completely.
For pudding:
Place cornstarch and salt in medium bowl. Gradually add 1/4 cup
milk, whisking until cornstarch dissolves. Whisk in egg yolks.
Stir sugar and 1/3 cup water in heavy large saucepan over medium-
high heat until sugar dissolves. Bring to boil, brushing down pan sides
with wet pastry brush. Boil without stirring until syrup is deep
amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk
(mixture will bubble). Whisk until caramel bits dissolve. Slowly
whisk hot milk mixture into yolk mixture; return to same pan.
Whisk until pudding thickens and boils, about 2 minutes. Remove
from heat. Whisk in butter and vanilla. Transfer to crust. Chill
uncovered until cold and just firm, at least 3 hours. Do ahead Can be
made 1 day ahead.
For topping:
Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not
Recipes 2 Page 173
For topping:
use nonstick) over medium-high heat until sugar dissolves. Bring to
boil, brushing down pan sides with wet pastry brush. Boil without
stirring until syrup is medium amber color, about 7 minutes. Add
almonds and stir to coat evenly with caramel. Immediately scrape
coated almonds onto sheet of foil. Working quickly with 2 forks,
separate almonds and spread out in single layer. Cool completely. Do
ahead Let almonds stand at room temperature up to 6 hours or cover and
chill up to 1 day. Break almonds into small clusters before using.
Press bottom of pan up, releasing tart. Whisk cream, powdered sugar,
and vanilla in bowl until peaks form; spread over tart. Sprinkle
almond clusters with fleur de sel. Garnish tart with clusters.
Bon Appétit
January 2007
Dorie Greenspan
Epicurious.com © CondéNet, Inc. All rights reserved.
Recipes 2 Page 174

Rosemary Pasta in Butter Roasted
Garlic Sauce
January 10, 2007
5:47 PM
Rosemary Pasta in Butter Roasted Garlic Sauce
Serving pasta while still hot takes precedence over styling it to be beautiful. Twirl the pasta
only if you are serving no more than four people, or if you have an assembly line of friends in
the kitchen to help.
Serving: 6 as first course or 4 as main course
1 pound spaghetti
1⁄2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
1⁄4 cup grated Parmesan cheese, more for the table
Kosher salt to taste
Cracked black pepper to taste
In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The
butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add
the garlic and continue cooking for 2 minutes.
Add chicken stock and the chopped rosemary. Increase the heat to medium-high and cook
until reduced by a third, about 6 to 8 minutes. Meanwhile, in a large pot, add 3 quarts of
water and about 3 tablespoons sea salt or Kosher salt and bring to a full rolling boil. Add the
spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander
and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the
cheese, mix well until the butter is incorporated. Adjust seasoning with salt and pepper to
taste.
Serve in a large bowl, family style, or place about 1 cup of pasta in a large mug or small bowl.
Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug
steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and
immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra
cheese and rosemary sprigs.
Source: Rori Trovato
Pasted from <http://home.ivillage.com/cooking/recipes/print/0,,84kjxqw9,00.html>
Recipes 2 Page 175

PHOTO CREDIT: Luca Trovato
Recipes 2 Page 176

Yummy Hummus
January 10, 2007
11:26 PM
Subject [vegetarian_group] Yummy Hummus

To hummus-and-pesto-recipes@yahoogroups.com
Yummy Hummus
1 can chickpeas (garbonzo beans)

1-2 heaping tablespoons tahini
2-3 cloves garlic
juice of one lemon
1/2 cup vegetable stock (for the consistency you would like to make) your choice of herbs (optional)
Place all ingredients except the vegetable stock into a food processor or blender. Turn machine on, add
1/2 cup vegetable stock to start, blend thoroughly. Add more vegetable stock, a little at a time to
achieve the consistency you would like. Hummus can be a very thick or thin dip. Your choice. Serve with
fresh raw veggies, or toasted pita bread, rice cakes, etc. It's also great on top of brown rice or other
cooked grains such as quinoa, kamut, or spelt.
Hummus and Pesto Recipes
Recipes 2 Page 177

Crispy Scallion-Potato Pancakes
January 11, 2007
8:43 PM
Subject [vegetarian_group] Crispy Scallion-Potato Pancakes

To VG

Serve these as an appetizer: Make silver dollar-sized pancakes by using a teaspoon, and then top them
with a dab of crème fraîche . Or, top with dollops of salsa and sour cream.
Or serve alongside scrambled eggs or your favorite omelet.
1 onion
2 large eggs
4 potatoes, peeled and shredded
1 or 2 yams, peeled and shredded
salt and freshly ground black pepper to taste
2 tablespoons flour
oil for frying
sour cream or crème fraiche for serving
In a large mixing bowl, beat eggs together until smooth and fluffy.
Grate potatoes, yam and onion. Squeeze as much liquid as possible from the mixture.
Combine the mixture with beaten eggs; add flour, salt and pepper. Divide into four equal parts.
In a large non-stick skillet, heat oil over medium-high heat. Pour 1 tablespoon batter into the skillet to
test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon the batter into the
skillet, about 1 or 2 tablespoon per pancake, leaving a little room between each one.
Flatten them with the back of a spoon and use the spatula to round the sides, if necessary. Fry the
pancakes for 2 to 3 minutes, or until they are golden brown on the bottom, then turn them and brown
the other side, about 2 more minutes.
Recipes 2 Page 178

Low-Fat Winter Fruit Granola - 2 pts
January 11, 2007
8:44 PM
Subject [vegetarian_group] Low-Fat Winter Fruit Granola - 2 pts

Cc Fl ex_Core_Recipes@yahoogroups.com; Recipe_Exchange_For_Weight_Watchers@yahoogroups.com;
wei ght_watchers_recipes@ya hoogroups.com; -RestaurantClassics@yahoogroups.com; copycat-recipe-
fa natics@yahoogroups.com
Sent Ja nuary 11, 2007 10:08 AM
@@@@@
4 cups regular rolled oats
1/4 cup unprocessed wheat bran
2 tablespoons canola oil
1/3 cup maple syrup
1/4 teaspoon almond extract
1/2 cup chopped dried pears or apples
1/4 cup dried cranberries
1/4 cup chopped dates
2 tablespoons chopped crystallized ginger
Combine the oats and bran on a large baking sheet.
In a small pan over medium heat, stir in the canola oil, maple syrup, and vanilla and almond extracts.
When the mixture begins to bubble, pour it over the oat mixture and mix well.
Bake for 10 minutes. Add the almonds and stir the mixture thoroughly.
Continue to bake until the oats and almonds are lightly toasted, about 10 minutes more, stirring again
halfway through.
Stir in the pears, cranberries, dates, and ginger.
Bake until the oats are crisp, about 5 minutes longer.
Remove the pan from the oven and stir the mixture. Let the granola cool for 5 minutes, then stir again.
When completely cool, store the granola in an air-tight container for up to 4 weeks.
Makes about 6 cups or 24 ¼-cup servings
Per ¼ cup, about: Calories: 108, Protein: 3 g, Carbohydrate: 19 g, Dietary Fiber: 2 g, Total Fat: 3 g,
Saturated Fat: 0 g, Cholesterol: 0 mg, Calcium: 19 mg, Sodium: 2 mg.
Source: The Best Life Diet by Bob Greene. Copyright © 2006 by Bestlife Corporation.
Recipes 2 Page 179

The fat content of most commercial granolas is off the charts. Not so this homemade version, which
calls for only a small amount of heart- healthy canola oil.
-----
Recipes 2 Page 180

One Step Potato-Zucchini Pancakes
January 12, 2007
1:50 PM
Subject [vegetarian_group] One Step Potato-Zucchini Pancakes

1 onion, quartered
2 eggs
1 Baking Potato about 1/2 lb, peeled and cut into chunks(rinse after cutting up to remove excess starch)
2 small Zucchini, cut into chunks
1/2 t. salt
2 T. All Purpose Unbleached Flour
Canola or Peanut oil for Frying
In a food processor fitted with the metal blade, combine the onions, eggs, and puree until smooth and
fluffy. Add the potato and zucchini and, using off-on pulses, process the mixture until finely chopped but
still retaining some texture, Add salt and flour and briefly process to combine. Do not over process. Pour
the batter into a bowl.
Preheat an over to 300 F degrees. Line a baking sheet with a double layer of paper towels. Pour oil to a
depth of 1/2 inch into a large frying pan over medium-high heat. Spoon 1 tablespoon of the patter into
the pan to
test the oil. The batter should hold together and begin to brown. When
the oil is hot enough, working in batches, form pancakes by spooning tablespoons of batter into the
frying pan. Make sure the pancakes do not touch. Flatten the pancakes with a spatula to about 3 inches
in diameter.
Use the spatula to round and smooth the edges, if necessary. Fry until golden brown on the first side,
3-4 minutes. Flip and fry on the second side until golden brown 3-4 minutes longer.
Transfer the pancakes to the paper towel-lined baking sheet to drain oil and place in the oven until all
are cooked. Arrange on a warmed platter and serve immediately with applesauce on the side.
Recipes 2 Page 181

Triple Bean and Artichoke Salad
January 12, 2007
1:51 PM
Subject [vegetarian_group] Triple Bean and Artichoke Salad

15 oz. can Great Northern Beans, Drained

15 oz can Black-eyed Peas, drained
4 scallions, chopped - green and white portion
3-4 Garlic cloves, minced
1/4 c. Parsley, chopped (fresh is best)
2 t. Basil
15 oz. can of Chickpeas/Garbanzos, drained
14 oz. can Artichoke hearts, quartered and drained.
2 large tomatoes, diced
3 T. Lemon Juice
2 t. oregano
1 T. sugar(optional)
Combine all ingredients in a mixing bowl. Chill for one hour before serving to allow the flavors to mingle.
Recipes 2 Page 182

Sichuan-Style Stir-Fried Chicken With Peanuts
January 13, 2007
10:11 PM

From
Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-
sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed
vegetable.
Marinade:
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
Stir-Frying Oil:
2 tablespoons vegetable oil, divided
Sauce:
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sugar
2 1/2 tablespoons low-sodium soy sauce
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 1/4 teaspoons cornstarch
2 tablespoons minced green onions
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic (about 7 cloves)
1 teaspoon chile paste with garlic
Remaining Ingredients:
1 1/2 cups drained, sliced water chestnuts
1 cup (1/2-inch) sliced green onion tops
3/4 cup unsalted, dry-roasted peanuts
6 cups hot cooked long-grain rice
To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20
minutes.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-
high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove
from pan; set aside.
To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon
sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2
tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds.
Add broth mixture, and cook 1 minute or until thick, stirring constantly.
Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1
minute or until thoroughly heated. Serve over rice.
Recipes 2 Page 183

Yield: 6 servings (serving size: 3/4 cup stir-fry and 1 cup rice)
CALORIES 590 (25% from fat); FAT 16.7g (sat 2.7g,mono 6.8g,poly 6g); PROTEIN 36.9g;
CHOLESTEROL 66mg; CALCIUM 75mg; SODIUM 591mg; FIBER 3.3g; IRON 3.8mg;
CARBOHYDRATE 71.4g
Cooking Light, JANUARY 2001
Pasted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=235090>
Recipes 2 Page 184

Hoisin Barbecued Chicken
January 13, 2007
10:11 PM
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

From
Hoisin sauce forms the base of this simple barbecue sauce seasoned with garlic. The
Cantonese are particularly fond of using it with barbecued chicken, duck, and pork.
Barbecue sauce:
2/3 cup hoisin sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
Remaining ingredients:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup
sauce in a large bowl; cover and chill remaining barbecue sauce.
Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator
8 hours or overnight.
Preheat oven to 375°.
Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with
cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake
an additional 20 minutes or until done. Discard marinade.
Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook
until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce)
CALORIES 241 (23% from fat); FAT 6.1g (sat 1.5g,mono 1.9g,poly 1.8g); PROTEIN 26.6g;
CARBOHYDRATE 17.8g
Recipes 2 Page 185

PESTO PERFECTO
January 13, 2007
10:24 PM
Subject [vegetarian_group] PESTO PERFECTO

PESTO PERFECTO
2 cups fresh basil leaves, throughly washed and patted dry

4 good size garlic cloves, peeled and chopped
1 cup pine nuts
1 cup virgin olive oil
1 1/4 cups freshly grated Pecorino Romano cheese Salt to taste Pepper to taste
Place basil, garlic and pine nuts in food processor and chop finely.
Leave
processor running and add olive oil in a slow steady stream through feed tube. Turn off the processor.
Remove top and add cheese, a sprinkle of salt and a good grinding of pepper. Replace top, and process
to combine ingredients. Store in freezer or refrigerator in clean jars.
Yield: about 3 cups
Prep Time: 20 minutes
____________________________________________________________________________________
Recipes 2 Page 186

Eggplant Parmesan
January 13, 2007
10:38 PM
Subject [vegetarian_group] Eggplant Parmesan

2 - 3 Medium Eggplants
For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes I don't know what kind she gets but 1 can has
balsamic vinegar and the other has garlic.
Salt & Pepper
Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle
with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a
plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the
eggplant drain in the sink for about 45 minutes.
Pat the eggplant dry.
While the eggplant is drying, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion
and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt
pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add
the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet.
Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the
eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been
browned.
Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the
bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a
little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of
equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice.
Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the
eggplant until bubbly and lightly browned, about 35 to 40 minutes.
Like I said I don't know the originator but whomever it was a big thank you.
Recipes 2 Page 187

Roasted Onions, Potatoes And Spinach
January 13, 2007
10:40 PM
Subject [vegetarian_group] Roasted Onions, Potatoes And Spinach

To vegeta rian_group@yahoogroups.com; gourmet-garden-of-good-eatin@yahoogroups.com

2 large onions, halved and peeled
1 1/2 pounds red potatoes, scrubbed
2 garlic cloves, peeled, and partially crushed
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon chopped fresh rosemary
2 tablespoons low-sodium vegetable broth or water
4 cups spinach, rinsed, chopped
Preheat oven to 400 degrees. Lightly oil large roasting pan.
Trim off ends of onions. Cut into wedges, slicing end to end. Place in large bowl and separate somewhat,
leaving a couple of onion layers attached with each wedge.
Cut potatoes into large wedges; add to onions in bowl. Add garlic, oil, vinegar, bay leaf, rosemary and
salt and pepper to taste; toss to coat. Transfer vegetables to prepared pan and spread in single layer.
Sprinkle with vegetable broth.
Roast vegetables 30 minutes, stirring once or twice and adding water, if necessary. Add spinach and mix.
Roast 10 minutes. Vegetables will be tender and golden when done. Serve warm.
Serves 6.
---------------------------------
Recipes 2 Page 188

Banana Chocolate Chip Cookie
January 13, 2007
10:48 PM
Subject [vegetarian_group] Banana Chocolate Chip Cookie

3 cups Flour
1 cup Sugar
1/4 teaspoon Baking Soda
3/4 teaspoon Salt
2/3 cup Shortening
2 Eggs
1 cup Mashed Ripe Bananas
1 teaspoon Vanilla
1 Bag (12oz.) Chocolate Chips
Combine first 5 ingredients in bowl.

Add Shortening and mix well
Add eggs, bananas, vanilla and beat thoroughly.

Fold in chocolate chips and drop by tsp. on greased cookie sheet
Bake 375 for 10 min.
Recipes 2 Page 189

Chorizo Sausage and Potato Pan Fry
January 17, 2007
8:19 AM
Subject [Gourmet_Gourmand] Chorizo Sausage and Potato Pan Fry

Chorizo Sausage and Potato Pan-fry

Hands-on time: 10min; cooking time: 30min; serves 4
2tbsp olive oil

450g (1lb) potatoes, cut into 2.5cm (1in) cubes
2 red onions, sliced
1 ltsp paprika
300g (11oz) piece of chorizo sausage, skinned and cut into chunky slices
250g pack cherry tomatoes
100ml (3½fl oz) dry sherry
2tbsp freshly chopped flat-leafed parsley
1 Heat the oil in a large, heavy-based frying pan. Add the potatoes and fry
for 7-10 min until lightly browned, turning regularly.
2 Reduce the heat, add the onions and continue to cook for 10min, stirring
from time to time until they have softened but not browned.
3 Add the paprika and chorizo sausage and cook for 5min, stirring from time
to time.
4 Add the cherry tomatoes and pour in the dry sherry. Toss everything
together and cook for 5min, until the sherry has reduced down and the
tomatoes have softened and warmed through.
5 Sprinkle parsley over the top and serve.
430cals, 24g fat (of which 8g saturates), 30g carbs per serving, no added
sugar per serving
Recipes 2 Page 190

CHICKEN AND HOMINY SOUP
January 25, 2007
9:16 AM
Subject [Gourmet_Gourmand] CHICKEN AND HOMINY SOUP

This easy main-course soup is great on its own or with toppings, such
as tortilla chips, avocado, and sour cream.

3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons smoked paprika
10 cups low-salt chicken broth
1 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add green
onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes
with juice, chicken, and hot pepper sauce. Puree hominy with juice in
processor or blender. Mix into soup; bring to boil. Reduce heat;
simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.
Makes 8 main-course servings.
Bon Appétit
February 2007
Recipes 2 Page 191
February 2007
Recipes 2 Page 192

BURNT CARAMEL ICE CREAM
January 25, 2007
9:55 AM
Subject [Gourmet_Gourmand] BURNT CARAMEL ICE CREAM

1 cup sugar, divided

3 tablespoons water
2 cups whole milk
2 cups heavy whipping cream
Pinch of salt
1/2 vanilla bean, split lengthwise
6 large egg yolks
Stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan
over medium heat until sugar melts. Increase heat to high and boil
without stirring until mixture turns dark amber, occasionally swirling
pan and brushing down sides with wet pastry brush, about 7 minutes.
Immediately add milk (mixture will bubble vigorously). Add cream
and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture
to boil, stirring to dissolve any caramel bits. Let cool 10 minutes.
Whisk yolks and remaining 1/4 cup sugar in medium bowl.
Gradually whisk in hot milk mixture. Return mixture to same
saucepan. Stir over medium heat until slightly thickened and candy
thermometer registers 180°F, about 6 minutes (do not boil). Strain
custard into medium bowl. Cover and chill until cold, at least 4 hours.
DO AHEAD Custard can be made 1 day ahead. Keep chilled.
Process custard in ice cream maker according to manufacturer's

instructions. Transfer to container; cover and freeze. DO AHEAD
Can be made 4 days ahead. Keep frozen.
Makes 5 cups.
Bon Appétit
February 2007
Gale Gand
Recipes 2 Page 193

Bon Appetito, Lydia
"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust
__._,_.___
“A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a
good many take their images precooked out of a can and swallow them down whole, absent-mindedly
and with little relish.”
SPONSORED LINKS
__,_._,___
Recipes 2 Page 194

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED
SMASHED POTATOES
January 25, 2007
9:55 AM
Subject [Gourmet_Gourmand] ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED

SMASHED POTATOES

SMASHED POTATOES
Start this early in the day or the night before. Chilling the chicken
uncovered for several hours makes the skin crispy when roasted.
2 (5-pound) roasting chickens

8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)

2 tablespoons plus 2 teaspoons olive oil
*Sometimes called hot Pimentón de La Vera; available at some supermarkets

and at tienda.com.
Butterfly the chicken.
Tuck wing tips behind shoulder. Transfer to large rimmed baking

sheet. Using fingertips, separate skin from chicken over breasts and
thighs. Insert 1 thyme sprig between skin and flesh over each breast
and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse
kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over
chickens.
Recipes 2 Page 195
chickens.
Transfer uncovered chickens, skin side up, to refrigerator; chill at

least 8 hours or overnight.
Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish.

Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon
paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2
teaspoons oil. Place chicken and potatoes in oven; roast until
thermometer inserted into thickest part of thigh registers 175°F, about
1 hour. Let chickens rest 10 minutes.
Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to

oven and roast until tender and skins wrinkle slightly, about 5
minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and
leg pieces. Transfer to platter. Drizzle some drippings over; serve.
Makes 4 to 6 servings (plus leftovers).
Bon Appétit
February 2007
Molly Stevens
Bon Appetito, Lydia

Marcel Proust
__._,_.___
Recipes 2 Page 196

__,_._,___
Recipes 2 Page 197

George's Light Rye Bread
January 25, 2007
2:07 PM
Subject [Gourmet_Gourmand] George's Light Rye Bread

As long as I've known my friend George he has been an enthusiastic bread maker. George lives
in Carlisle, Mass, and when I go out there to visit his daughter and grandchildren George often
has a freshly baked loaf of rye bread for us to enjoy. This month George came to visit my family
in Carmichael and naturally, I put him to work, showing me the way he makes his rye bread. The
following is a recipe that will yield two loaves. Actually, I don't think one can easily learn to
make bread by reading about it. You have to get your hands in it and learn directly from
someone who can say, "See? This is the right consistency for the dough." If you are interested in
learning more about bread making there are a few links at the end of this post that you may find
useful.
As for the bread? It was wonderful. Light, soft inside, and a crusty crust. Dad doesn't like
caraway seeds so they were kept out. I love them so the next time I make this bread they're going
in.
Makes 2 loaves
2 packages active dry yeast
2 1/2 cups of warm water (just barely warm to the touch)
2/3 cup molasses
5 cups bread flour
2 cups rye flour
1 tablespoon salt
1/4 cup cocoa powder
2 Tbsp caraway seeds (optional)
Recipes 2 Page 198

1 Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal
bowl.
2 Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of
baking flour, mixing into the yeast mixture after each addition with a wooden spoon.
3 Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix
it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat
surface and put the dough onto the surface.
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4 Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough
a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Kneed
additional bread flour into the dough until it reaches the right consistency. Kneed for 5-7
minutes, or until the dough is smooth and elastic.
5 Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets
coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature
until it has doubled in size, about an hour and a half.
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6 Gently press down on the dough so some of its air is released.
7 Kneed the dough a few turns and then divide it by cutting it in half with a sharp knife.
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8 Shape each half into loaf. Place dough loafs into either oiled bread loaf pans, or onto a flat
baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the
loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.
9 Let rise again, this time not doubling in volume, but rising by about half of its volume, about
45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf
pan if using a loaf pan.
10 If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least
half an hour before baking.
11 If baking on a stone, score the dough a few times on the top of the dough right before putting
it in the oven. Put dough in the oven. If you have a mister, mist the dough with a little water the
first 10 minutes of baking. Bake for 40-50 minutes, or until done. The bread should sound
hollow when tapped.
Links:
Rustico Cooking: Secrets of Italian Bread - a useful resource on bread making
The Other Side of Atkins - bread making notes from Smitten Kitchen
Ten Tips for Better Bread - tips from Farmgirl Fare
Recipes 2 Page 202

Potato and Onion Frittata
January 28, 2007
11:10 PM
Subject [Gourmet_Gourmand] Potato and Onion Frittata

Serves 4; Prep time: 15 minutes; Total

time: 45 minutes
1 large onion, halved and

thinly sliced
1 baking potato (8
ounces), peeled and
thinly sliced
1/2 teaspoon dried

rosemary, crumbled
Coarse salt and ground

pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf

parsley leaves
1. In a medium (10-
inch) nonstick
broilerproof skillet,
heat 1 tablespoon oil
over medium heat. Add
onion, potato, and
rosemary; season with
salt and pepper, and
toss to combine.
Recipes 2 Page 203

2. Cover skillet, and
cook 10 minutes;
uncover. Cook, tossing
mixture occasionally,
until onion and potato
are tender, about 5
minutes.
3. Meanwhile, in a
medium bowl, whisk
together eggs, egg
whites, parsley leaves,
3/4 teaspoon salt, and
1/4 teaspoon pepper.
4. Heat broiler with

rack set 4 inches from
heat. Add remaining
tablespoon oil to
vegetables in skillet.
Pour egg mixture into
skillet.
5. Cook on stove,
over low heat, lifting
mixture a few times
around the edges with a
spatula to let egg flow
underneath. Continue
cooking until frittata is
almost set in center,
about 10 minutes.
6. Place skillet under

broiler; broil until
frittata is set and top is
lightly golden, about 3
minutes. Run a clean
spatula around edges to
loosen, then slide
frittata out onto a
serving plate, and cut
into wedges.
Per serving: 238

calories; 13.2 grams
fat; 14.2 grams protein;
15.6 grams
carbohydrates; 1.6
grams fiber
Note: To store extra

yolks (for custards or
egg washes), place
unbroken yolks in
water in a covered
container, and
Recipes 2 Page 204

container, and
refrigerate, up to 2
days. If you have no
use for them, you can
buy unprocessed pure
egg whites in the dairy
section at the market.
Recipes 2 Page 205

Special Fried Rice
February 1, 2007
5:16 PM
Subject [Gourmet_Gourmand] Special Fried Rice

Sent February 1, 2007 4:27 PM
Special Fried Rice

Hands-on time: 5min; cooking time: around 20min; serves 4
150g (5oz) American long grain rice

2tbsp sesame oil
250g (9oz) frozen petits pois
250g (9oz) cooked peeled prawns
1 Cook the rice according to the packet instructions. Drain well.

2 Heat 1tsp sesame oil in a large non-stick frying pan. Pour in half the beaten
eggs and tilt the pan around over the heat for about 1min until egg is set. Tip
the omelette onto a warm plate. Repeat with 1tsp sesame oil and the
remaining beaten egg to make another omelette. Tip onto another warm plate.
3 Add remaining oil to the pan and stir in rice and peas. Stir-fry for 2-3min
until peas are cooked. Add the prawns.
4 Roll up the omelettes, roughly chop a third of one, then slice the remainder
into strips. Add the chopped omelette to the rice, peas and prawns, then cook
for 1-2min to heat through. Divide among four bowls, top with the sliced
omelette and eat immediately.
350cals, 13g fat (of which 2g saturates), 36g carbs, no added sugar per
serving
Recipes 2 Page 206

Chicken and Mushroom Pies
February 1, 2007
5:17 PM
Subject [Gourmet_Gourmand] Chicken and Mushroom Pies


Hands-on time: 20min, plus 20min chilling; cooking time: 55min–1hr 5min;
serves 4
2tbsp olive oil

1 leek, around 200g (7oz), finely sliced
2-3 garlic cloves, crushed
350g (12oz) boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes
200g (7oz) chestnut mushrooms, sliced
142ml carton double cream
2 level tbsp freshly chopped thyme
500g pack puff pastry
1 medium egg, beaten
1 Heat the oil in a pan and fry the leeks over a medium heat for 5min. Add
the garlic and cook for 1min.
2 Add the chicken and continue to cook for 8-10min. Add the mushrooms and
cook for 5min or until all the juices have disappeared.
3 Pour the cream into the pan and bring to the boil. Cook for 5min to make a
thick sauce. Add the thyme, then season well with salt and freshly ground
black pepper. Tip into a bowl and leave to cool.
4 Roll out the pastry on a floured board until it measures 33x33cm (13x13in).
Cut into four squares.
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5 Brush the edges with water and spoon the mixture into the middle of each
piece. Bring each corner of the square up into the middle to make a parcel.
Crimp each edge to seal, leaving a small hole in the middle. Brush each pie
with beaten egg, put on a baking sheet and chill for 20min. Preheat the oven
to 200°C (180°C fan) mark 6 and cook for 30-40min.
serving
Recipes 2 Page 208

Turkey Meatballs wit Pine Nuts and Golden
Raisins
February 3, 2007
2:18 PM
Turkey Meatballs wit Pine Nuts and Golden Raisins
Servings: About 3 dozen 2-inch meatballs
Description:
Ingredients: 1 ½ tablespoons extra-virgin olive

oil
1 medium onion, finely chopped (about ¾ cup)
½ teaspoon salt, plus more as needed
4 slices dried white bread from a sandwich or
big Italian loaf
1 to 2 cups milk
3 pounds ground turkey meat
3 large eggs, well beaten with a pinch of salt
2 tablespoons chopped fresh Italian parsley
1 ½ tablespoons porcini powder
½ teaspoon freshly ground black pepper, or to
taste
¾ cup golden raisins, plumped in warm water
and drained
¾ cup pine nuts, toasted in a dry skillet
1 cup or more all-purpose flour
2 cups or more vegetable oil
Salt for sprinkling
Spread the flour about ¼ inch deep in the
center of a baking sheet
Directions: Pour the olive oil into a medium

skillet, drop in the minced onions and sprinkle
with a pinch of salt, and set over medium-high
heat, stirring until they begin to sizzle. Lower
the heat and cook for 4 to 5 minutes, stirring
occasionally, until the onion is wilted and
slightly dry (but not colored). Scrape out of the
pan and let cool.
Break up the dry bread slices into pieces
roughly an inch or two across-you should have
almost 4 cups-and put them in a shallow bowl
or baking dish. Pour enough milk over to cover
them, and soak for 4 to 5 minutes. When the
pieces are completely soft, gather them in your
hands and firmly squeeze out all the milk; you
should have almost 1 cup of densely packed
moist bread. (Give the milk to your cat.)
Loosen up the turkey meat if it’s been
compressed in packaging; spread it out in a
Recipes 2 Page 209

large mixing bowl. Pour the beaten eggs on
top, sprinkle on the parsley, porcini powder,
salt and freshly ground pepper. Scatter the
drained raisins and the pine nuts on the meat,
and then spread the cooled wilted onions on
top. Break up the clump of wet bread,
spreading little bits over the meat. Now fold,
toss and squeeze the meat and seasonings
together with your hands and fingers to
distribute all the ingredients evenly.
Spread the flour about ¼ inches deep in the

center of a baking sheet.
Pour vegetable oil into a large, heavy skillet or
sauté pan-12 inched in diameter if possible- to
a depth of at least 1/3 inch.
Scoop up a portion of meat with a small ice-
cream scoop, a large spoon or your fingers.
Lightly shape the meat between your palms
into 2-inch balls, a bit larger than golf balls (or
whatever size you like). Drop each ball onto
the floured baking sheet. Form and flour all the
meat into balls in this manner.
Set the skillet over high heat until the oil is very
hot. With tongs or a spatula, carefully transfer
meatballs to the pan, as many as you can,
leaving at least an inch or so between them.
Cook for a minute or two, until they’ve started
to brown on the bottom, then turn them
continuously-watch out for oil spatters-until
golden-crusted on all sides, about 6 minutes.
As they are done, transfer the fried balls to a
baking sheet, when all the meatballs are on the
tray, sprinkle salt lightly over them (just a
couple of punches in all).
Note: The meatballs will finish cooking in the
sauce; they are fried just until a golden crust
forms. So, if you intend to eat them as is
instead, be sure to fry them longer, until they
are cooked through.
Before frying the next batch, turn off the heat
and, with a fine meshed skimmer or strainer,
remove any browned bits from the oil. Add oil
if needed to restore the 1/3-inch depth, and
heat it up again. When all the meatballs are
fried, cook them with the sugo.
testme
Pasted from <http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=809>
Recipes 2 Page 210

Chocolate Chunk Brownies
February 4, 2007
1:41 PM
Subject [Gourmet_Gourmand] Chocolate Chunk Brownies

Chocolate Chunk Brownies Makes 2 dozen
Vegetable-oil cooking spray
1 1/4 teaspoons salt
2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces
7 ounces unsweetened chocolate, coarsely chopped
2 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups white-chocolate or milk-chocolate chunks (10 ounces)
1. Preheat oven to 350°. Coat a rimmed baking sheet with cooking spray.
Line the bottom of baking sheet with parchment paper. Coat parchment with
cooking spray; set aside. Whisk together flour, baking powder, and salt; set
aside.
2. Heat butter and unsweetened chocolate in a medium heatproof bowl set

over a pan of simmering water until almost melted. Remove from heat. Whisk
until mixture is smooth and slightly cool.
3. Transfer chocolate mixture to the bowl of an electric mixer fitted with the
whisk attachment. Add sugar. Beat on medium speed until smooth, about 3
minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce
speed to low. Gradually add flour mixture; beat until just combined. Stir in
chocolate chunks.
4. Spread batter evenly into prepared pan. Bake until brownie has just set but
Recipes 2 Page 211

still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.
Brownies can be stored in an airtight container at room temperature, up to 3
days.
Recipes 2 Page 212

Basic Quesadillas
February 4, 2007
1:41 PM
Subject [Gourmet_Gourmand] Basic Quesadillas

Basic Quesadillas Makes 4 Try one of our favorite fillings: Orange-

Braised Pork or Chipotle Chicken. You will need slightly more oil if
you are using corn tortillas, as they absorb a bit more than the flour
variety.
4 teaspoons canola oil
8 corn or flour tortillas
2 cups grated cheese, like queso blanco or Monterey Jack
1 cup filling, room temperature (optional)
Sour cream, for serving (optional)
Tomato Salsa , for serving (optional)
Guacamole , for serving (optional)
1. Heat a skillet over medium heat, and add 1/2

teaspoon oil. When oil is hot, place 1 tortilla in pan;
sprinkle with 1/4 cup grated cheese, 1/4 cup filling, if
using, and another 1/4 cup grated cheese. Top with
second tortilla, and cook until cheese is melting and the
bottom of tortilla is golden brown. Flip, and cook until
golden on both sides, the cheese is melted, and the filling
hot.
2. To serve, cut quesadillas into wedges, and serve with

sour cream, salsa, and guacamole on the side, if desired.
Recipes 2 Page 213

Repeat with the remaining ingredients, serving each
quesadilla hot from the pan. (If you are feeding a large
group, keep the quesadillas warm in a 300° oven on a
baking sheet until ready to serve.)
Recipes 2 Page 214

Rustic Guacamole
February 4, 2007
1:42 PM
Subject [Gourmet_Gourmand] Rustic Guacamole

Rustic Guacamole
Makes about 2 3/4 cups
2 to 3 serrano chiles, finely chopped
1 teaspoon coarse salt
2 ripe avocados (preferably Hass), halved, pitted, and peeled
3 tablespoons fresh cilantro, coarsely chopped
1 small green zebra tomato (or any small ripe red tomato), seeded
and chopped
Tortilla chips, for serving
1. Stir together onion, chiles, and salt in a medium bowl.

Roughly mash avocados into onion mixture, leaving the
avocados very chunky. Stir in cilantro and tomato. Serve with
tortilla chips.
Recipes 2 Page 215

Baked Potato Chips
February 4, 2007
1:43 PM
Subject [Gourmet_Gourmand] Baked Potato Chips

Baked Potato Chips
Serves 4; Prep time: 10 minutes; Total time: 40 minutes
2 pounds russet potatoes, cut into 1/4-inch-thick slices
Coarse salt
Pinch of cayenne pepper
Freshly ground pepper
1. Preheat oven to 400°. Lightly coat 2 rimmed baking

sheets with cooking spray; set aside. Put potatoes, oil, 1
tablespoon salt, and the cayenne in a large bowl; season
with pepper. Toss to combine.
2. Arrange potato slices on prepared baking sheets,

spacing them 1/4 inch apart. Bake, rotating sheets halfway
through, until potatoes are crisp and golden brown, about
30 minutes. Spread out potatoes on parchment paper; let
dry 5 minutes. Sprinkle with salt, if desired.
Recipes 2 Page 216

A Twist on Guacamole
February 4, 2007
1:44 PM
Subject [Gourmet_Gourmand] A Twist on Guacamole

February 2, 2007 | by Heidi
I'm particular about how I like my guacamole. Restaurants are typically too cheap to do it right -
adding all sorts of ingredients to stretch the green gold. Pre-made guacamole products? Well,
they run the spectrum from not-very-good to outright inedible. I hate to say it, but it's a rare thing
to come across the perfect guacamole specimen.
Great guacamole starts with perfectly ripe avocados (I always have to remind myself to plan
ahead a day or two) - you'll know they are ready by cradling each candidate in your palm and
pressing confidently against the the pebbled skin with the pads of your fingertips. If the flesh
feels as if you might leave a faint mark, you likely have a good one. If the flesh feels as if it
might collapse beneath your grip, move to the next - over ripe. Some people prefer the button
test - you'll know an avocado is under ripe if you attempt to jostle the little stem button around a
bit and it won't budge. Falls right out? It might be too ripe.
Other things to consider:
Resist the urge to over mix guacamole, it should have lots of big chunks and unruly texture
bound together loosely with vibrant green avocado flesh. It is not a puree.
Tomatoes or no tomatoes? For the record, I'm against them. But more people than not use
chopped tomatoes in their guacamole. They might actually work nicely in this variation I'm
exploring today, but when I'm playing it straight - it's simply avocado, onions, garlic, lime and
salt.
White onions, not yellow. White onions deliver a clean, sharp onion flavor that is less sweet and
soft than your standard yellow onion. White onions cut through the richness of the avocado
nicely.
I've been thinking about a way to put a twist on traditional guacamole, without it ending up
gimmicky. I was after something familiar, yet different - a version of the chips/salsa/guac thing
that happens at various social gatherings but with a fresh interpretation. It also occurred to me
that if I was going to experiment, this might be the week to do it - with many of you heading to
Recipes 2 Page 217

Superbowl parties and that sort of thing. So, here's what I came up with - an Indian- inspired
variation of my favorite guacamole recipe. Instead of chips, I cut wedges of naan bread and
baked them off in the oven for a bit until they crisped up. I subtly spiced the avocado with cumin
and curry powder.
Feel free to add a chopped tomato if you like, a bit of cilantro might be tasty as well. Many
stores now sell reheatable naan bread - Whole Foods, etc. Totally fine for this recipe. Or, even
better, stop into your favorite local Indian restaurant and pick up a stack to use for dipping.
1 small white onion
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
a few big pinches of cumin powder
a few big pinches of Indian curry powder
Garlic or plain naan bread, cut into wedges
Heat oven to 350 and bake the naan wedges for 10 minutes or so - just enough for them to crisp
up a bit.
In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous
squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don't
overdo it. Taste. Now start adjusting. Do you need a bit more lime? A bit more salt? Want a
stronger curry flavor? Go for it.
Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder
on top (a bit of chopped cilantro would look nice as well).
Makes one party platter.
Recipes 2 Page 218

BRAISED CHICKEN WITH ARTICHOKES AND PEAS
February 4, 2007
5:02 PM
Subject [Gourmet_Gourmand] BRAISED CHICKEN WITH ARTICHOKES AND PEAS

Chicken thighs are a natural for braising because they stay nice and
juicy. Plus, the dark meat is a good counterpoint to the sweetness of
peas and the slight acidity of the artichokes.

4 large chicken thighs with skin and bone (2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, rinsed, drained, and halved lengthwise
1 cup frozen baby peas (not thawed)
1 tablespoon chopped fresh flat-leaf parsley
Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2
teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time,
in flour, shaking off excess. Transfer to a sheet of wax paper as
coated.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high

heat until hot but not smoking, then sauté chicken, skinned sides
Recipes 2 Page 219
down first, turning over once, until deep golden brown, 6 to 8
minutes total. Transfer to a plate (chicken will not be fully cooked).
Add onion with remaining tablespoon oil to skillet and cook over
moderate heat, stirring, until golden brown around edges, about 6
minutes. Add wine and boil, stirring and scraping up any brown bits,
1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt.
Return chicken to skillet along with any juices from plate and bring to
a boil over high heat. Cover skillet and reduce heat, then simmer until
chicken is tender, about 25 minutes. Stir in peas and simmer, covered,
5 minutes.
Transfer chicken to a shallow serving dish. Stir parsley and

remaining 1/4 teaspoon pepper into artichoke mixture, then spoon
over chicken.
Makes 4 servings.
Gourmet
Quick Kitchen
January 2007
Recipes 2 Page 220

PISTACHIO SEMIFREDDO
February 4, 2007
5:03 PM
Subject [Gourmet_Gourmand] PISTACHIO SEMIFREDDO

1 1/2 cups shelled salted pistachios (6 1/2 oz)

1 cup sugar
6 large egg whites
2 cups chilled heavy cream
Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food
processor until very finely ground. Add remaining 1/2 cup pistachios
and pulse until just coarsely ground.
Beat egg whites in a bowl with an electric mixer at medium speed

until they just hold soft peaks. Beat in remaining 1/4 cup plus 2
tablespoons sugar, a little at a time, then increase speed to high and
beat until meringue just holds stiff, glossy peaks.
Beat cream with almond extract in a wide bowl with mixer at high
speed until it just holds soft peaks.
Fold meringue into cream gently but thoroughly, then fold in nut
mixture in same manner. Spoon into a 2-quart dish and freeze,
covered, until firm enough to scoop, about 4 hours. Let soften slightly
before serving.
Cooks' note: The egg whites in this recipe are not cooked, which may
Recipes 2 Page 221

be of concern if salmonella is a problem in your area.
Makes 2 quarts.
Gourmet
January 2007
Recipes 2 Page 222

JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO
February 4, 2007
5:05 PM
Subject [Gourmet_Gourmand] JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO

3 cups jasmine rice*

1/3 cup finely chopped peeled fresh ginger
3 large garlic cloves, minced
4 1/2 cups low-salt chicken broth
3/4 teaspoon salt
1 large bunch fresh cilantro, 2 inches of bottom stems trimmed and
discarded, tops and remaining stems coarsely chopped
*For more information on this ingredient, click here.
Place rice in large sieve; rinse under cold running water until water
runs clear. Drain. Heat oil in heavy large saucepan over medium-high
heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add
rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over.
Bring to boil. Reduce heat to medium-low; cover and cook until rice is
tender, about 18 minutes. Remove from heat; let stand covered 10
minutes. Fluff rice with fork. Transfer to bowl and serve.
Makes 8 servings.
Bon Appétit
February 2007
Recipes 2 Page 223

Spaghetti in mushroom sauce with sausage
February 4, 2007
5:05 PM
Subject [Gourmet_Gourmand] Spaghetti in mushroom sauce with sausage

QUICK RECIPE
By Bill Daley
Chicago Tribune
Spaghetti and tomato sauce are a natural pairing, yes, but pasta can go
with sauces white, yellow, green or, as here, brown. This is a favorite
quick one-dish meal in winter.
Tips
Substitute ground beef meatballs or crumbled Italian sausage for the
breakfast sausage.
Skip the cream or use half-and-half for a lighter sauce. Or, if really
time-pressed, use commercially prepared brown gravy products.
Beverage pairing
A buttery chardonnay from California or a light Rhone red will
complement this pasta dish. Milk also worked fine when I was a kid.

Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 servings
Ingredients:
1 pound spaghetti
1 box (7 ounces) frozen breakfast sausage links
1 tablespoon butter
1 pound mushrooms, sliced
1 can (15 ounces) beef broth
1/4 cup Dijon mustard
2 tablespoons whipping cream
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley, optional
Recipes 2 Page 224
1. Cook the spaghetti according to package directions; drain, reserve.

Meanwhile, brown the sausage according to package directions in a
large skillet over medium heat. Drain the links on paper towels;
reserve. Discard any remaining fat from the skillet; cut sausage into
slices.
2. Melt the butter in the skillet over medium-high heat. Add

mushrooms; cook, stirring, until the mushrooms are browned, about 6
minutes. Transfer mushrooms to a plate.
3. Add broth to skillet, scraping up the brown bits on the bottom.

Heat to a boil; reduce until slightly syrupy, about 5 minutes. Stir in
the mustard, cream and pepper. Reduce heat to low; return sausage
and mushrooms to pan. Simmer to combine flavors, about 2 minutes.
Place cooked spaghetti in a large bowl. Add sauce; toss to mix.
Sprinkle with parsley.
Nutrition information per serving:

618 calories, 23% of calories from fat, 15 g fat, 6 g saturated fat, 32 mg
cholesterol, 94 g carbohydrates, 25 g protein, 1,207 mg sodium, 6 g fiber
Copyright © 2007
Recipes 2 Page 225

Comfort by the bowlful
February 4, 2007
5:06 PM
Subject [Gourmet_Gourmand] Comfort by the bowlful

By Russ Parsons
Los Angeles Times
And now we enter the soup season. In the face of such recent
challenges as being buffeted by freezing temperatures, battling the flu
or simply recovering from the lingering effects of holiday overeating,
there is nothing quite so restorative as a bowl of soup.
And there are few things that are easier to fix than a soup made just
from vegetables. No long simmering of meaty bones or tough cuts, no
complicated stocks. Build a vegetable base and then add water. That's
basically it. You don't even need to use broth -- as the vegetables
simmer they'll release their own.
A well-made vegetable soup has just about everything you could want
in a winter dish -- a balanced complexity of flavors, a soothing
warmth, just enough heft to sustain, and a surprising lightness despite
its big taste.
These soups are a pleasure, not a penance. Serve them with good
bread and cheese, and maybe some tangerines and cookies for dessert,
and you've got an incredibly satisfying meal.
Still, though they can be assembled with a fairly free hand, nothing
about the preparation of these soups should be haphazard. Like all
good cooking, a pot of soup needs to be carefully thought out.
For meat-eaters, the hardest part of making vegetarian soups is

coming up with a combination of ingredients that has enough
substance to make you feel like you've eaten.
Throw a bunch of root vegetables in a pot and you'll get something

that tastes pretty good -- think of first-course soups made from
puréed potatoes or carrots. But it will lack the body that can let a soup
be the center of a meal.
Finding a substitute that doesn't involve meat takes some creativity.

Recipes 2 Page 226
The best solution is beans. Because they're naturally high in protein
and have a dense, meaty texture, beans fill in nicely, giving the
vegetables the balance they need.
Generally, the best soups are made by starting from scratch with
dried beans. As the beans soften during cooking, they release starch
that thickens the broth, giving it body and savor.
And starting with dried beans is not as much bother as you might
think. You don't need to soak them in advance; in fact, the texture of
the broth will be infinitely better if you don't. They do take a little
longer to cook this way, but usually less than three hours -- and for
almost all that time the pot is sitting by itself, bubbling merrily away
in the oven or on the stovetop.
Lentils are even easier. They'll cook in less than an hour and have a
pleasantly peppery, meaty flavor.
The most notable exception to the whole from-scratch thing is dried

garbanzo beans or chickpeas, which really do need to be soaked to get
the cooking time down from days to hours. Canned chickpeas are a
boon for soup and stew makers. Rinse them well to get rid of the
tinny-tasting canning liquid, and you'll be hard-pressed to tell them
apart from beans you took a couple of days preparing.
Leisurely cooking
After that, though, vegetable soups are a breeze. The actual

preparation isn't terribly demanding and it's leisurely paced. A half-
hour's worth of chopping and slicing is usually plenty. That's just
enough to make you feel like you're actually cooking without coming
close to crossing over into drudgery.
For the most part, you don't even need to pay that close attention.
Exact shapes and sizes of cuts aren't critical. No perfectly cubed
mirepoix here; chop the vegetables as neatly or as sloppily as you
wish. Just make sure that things with similar textures are cut in
similar sizes so they'll cook evenly.
And almost all of the actual cooking is done over low enough heat
that you'd have to take a mighty long nap to risk burning anything.
The white bean and fennel soup has a thick, rich-flavored broth that
comes mostly from the cooking liquid from the beans. What really
makes the soup sing, though, is three levels of fennel flavor -- silky
Recipes 2 Page 227

sweet from the stewed bulbs, aromatic and herbaceous from the
chopped fronds, and nutty and caramelized from the quickly fried
wedges that are added as a garnish.
In the soup with winter greens and chickpeas, it's the braised greens
that give the dish its savor. The more kinds you use, the better the
broth will be. Prop a couple of toasted baguette slices in the bottom of
each soup bowl to soak it all up. A finishing grace note of grated
Parmigiano-Reggiano ties the whole thing together.
If you've ever wondered just how sweet cabbages and root vegetables
can be, try the minestra. Without the peppery flavor of the lentils, it
would be over the top. But along with a healthy swig of vinegar
cooked off at the end, they provide just the right balance.
Ladle it into a warm bowl. Sliver some good Gruyère onto slices of
bread and toast them until the cheese is browned and bubbling. Then
settle in.
White bean and fennel soup
Total time: About 2 hours, 45 minutes

Servings: 8
Ingredients
Olive oil
1 onion, diced
2 carrots, diced
2 fennel bulbs
1 pound dry Great Northern or cannellini beans
1 bay leaf
Salt
1/4 cup white wine
2 tablespoons best quality olive oil, divided, for garnish
1. Heat the oven to 350 degrees. Warm 2 tablespoons of olive oil in a

heavy soup pot over medium-low heat. Add the onion and carrots,
and cover and cook until they soften, about 20 minutes.
Recipes 2 Page 228

2. Trim the branches and fronds from both bulbs of fennel; chop at
least one-third cup of the fronds, wrap tightly and refrigerate.
Quarter one bulb lengthwise and cut out the solid core. Dice and add
to the soup pot. Set the other bulb aside until later.
3. When the vegetables in the soup pot are softened and aromatic, stir
in the garlic and cook until fragrant, 2 or 3 minutes. Add the beans,
bay leaf and 8 cups of water. Cover and place in the oven to cook for 1
hour.
4. After 1 hour, remove the pot from the oven and stir in 1 1/2
teaspoons of salt. Return to the oven to finish cooking until the beans
are quite tender, another 45 minutes to 1 hour, 15 minutes. Cooking
time can vary quite a bit depending on the condition of the beans, so
begin checking after 30 minutes.
5. When the beans are tender, remove the pot from the oven. If there
are still just a few beans that are slightly chalky, that's OK -- leave the
pot covered for a while and they will finish cooking from the reserved
heat. If the soup loses too much moisture in the oven, add water as
needed to maintain a loose, soup-like consistency.
6. In a small skillet, heat one-fourth cup of olive oil over medium

heat. Quarter the remaining fennel bulb lengthwise, but do not trim
the core, so the fennel bulb will stay together. Fry the bulb until well
browned on all three sides, covering tightly in between turns to avoid
splattering. Remove the pan from the heat momentarily to carefully
add the wine, replace the cover, and cook until the fennel is tender,
about 10 minutes.
7. When the fennel is tender, remove it from the pan, sprinkle with
salt and cut each quarter in half lengthwise. Add these to the soup.
(The dish can be prepared up to this point a day in advance and
refrigerated, tightly covered.)
8. When ready to serve, warm the soup over medium heat in a

covered pot. Just before serving, stir in the reserved chopped fennel
fronds. Add freshly ground black pepper to taste and more salt if
necessary. Ladle the soup into warm, wide soup plates and finish each
with a drizzle of the best-quality olive oil. Serve immediately.
Nutrional information:
Each serving: 293 calories; 13 grams protein; 37 grams carbohydrates; 12
grams fiber; 11 grams fat; 2 grams saturated fat; 0 cholesterol; 481 mg.
Recipes 2 Page 229
sodium.
Soup with winter greens and chickpeas
Total time: About 1 hour, 30 minutes

Servings: 8
Ingredients:
1/4 cup olive oil

2 carrots, diced
1 stalk celery, diced
1 onion, diced
1 turnip, diced
1 pound chopped mixed greens (mustard, kale, turnip, etc.)
Salt
1/2 teaspoon minced rosemary
1 (16-ounce) can chickpeas, rinsed and drained
1/3 cup grated ParmigianoReggiano, or more, to taste plus additional
to pass at the table
16 slices baguette, toasted
1. In a heavy soup pot, warm the olive oil over medium-low heat. Add
the carrots, celery, onion and turnip, cover and cook until they have
softened and become aromatic, about 20 minutes. Stir in the garlic
and cook until fragrant, 2 or 3 minutes.
2. Add the mixed greens, a big handful at a time, stirring and giving
them time to soften and shrink before adding the next handful.
3. When all of the greens have cooked, add 8 cups of water, one-half
teaspoon salt, the rosemary and chickpeas. Bring to a simmer over
medium-high heat; cover and lower the flame to maintain a simmer.
Cook until the broth is deeply flavored, 45 minutes to 1 hour.
4. When ready to serve, stir in one-third cup Parmigiano-Reggiano

and season to taste with salt and pepper. Arrange two toast slices in
Recipes 2 Page 230

the bottom of each warm soup bowl and ladle the soup over the top.
Sprinkle with more cheese to taste. Serve immediately, passing a
bowl of cheese to be added at the table.
Nutritional information:
Each serving: 235 calories; 7 grams protein; 31 grams carbohydrates; 6 grams
fiber; 9 grams fat; 2 grams saturated fat; 3 mg. cholesterol; 432 mg. sodium.
Minestra of root vegetables
Total time: About 2 hours

Servings: 8
Ingredients:
2 leeks
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
1 rutabaga, coarsely chopped
2 big sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper
1 pound Savoy cabbage
2/3 cup French green lentils
2 teaspoons red wine vinegar, or more, to taste
1. Trim the tough green tops of the leeks, leaving only the white stalk
behind. Cut each stalk in quarters lengthwise, cutting down to but
not through the root end. Rinse well under cold running water,
separating the layers of the leeks to get rid of any dirt that might be
hiding there. Thinly slice both leeks crosswise.
2. Melt the butter in a heavy 4- to 6- quart soup pot over medium-low

heat. Add the onions and cook until just softened, about 3 minutes.
Add the leeks, carrots, parsnips and rutabaga, cover tightly and cook
gently until the vegetables are bright in color, beginning to soften and
become aromatic, about 5 minutes. The vegetables do not need to be
added all at once; you can chop them one at a time (they should be
Recipes 2 Page 231
chopped to about the same size) and add them to the pot as you go
along. Add the garlic and cook about 2 to 3 minutes, until fragrant.
3. Place the thyme sprigs in the center of the bay leaf and fold the bay
leaf around them. Tie with string to hold together in a packet. Or you
can fold the bay and thyme in a square of cheesecloth and tie it
closed. Add the herb packet to the soup and cook for a minute or two.
4. Add 8 cups of water, 2 teaspoons of salt and a generous grinding of

black pepper. Raise the heat and bring to a simmer. Partially cover the
pot, leaving the lid ajar, and reduce the heat to maintain a sprightly
simmer. The liquid should be bubbling quickly, but not boiling
5. Cook until the vegetables have softened and their flavors have
married, about 1 hour. You should not taste any individual vegetable,
but a more complex combination of all of them.
6. Cut the cabbage in lengthwise quarters and cut out the solid core.
Cut each quarter in half lengthwise and then slice it about one-fourth
to one-half inch thick. When the soup vegetables are cooked, add the
cabbage to the pot and gently stir it in. Continue to simmer until the
cabbage is silky and sweet, about 30 minutes.
7. While the soup is cooking, in a separate medium saucepan, bring 6

cups of water and 1 tablespoon salt to a rolling boil. Add the lentils,
reduce the heat to a simmer and, with the cover slightly ajar, cook
until they are tender, about 45 minutes. Drain and set aside.
8. When you are almost ready to serve, remove the bay leaf bundle
from the soup. Raise the heat under the soup to a faster simmer and
add the lentils. Stir gently to avoid breaking up the root vegetables.
Stir in the vinegar and let the soup cook another minute or two to
lose the raw smell. Season with a generous grinding of black pepper.
Taste and adjust seasoning, adding more salt, pepper or vinegar as
needed, then ladle the soup into warm bowls. Serve immediately.
Copyright © 2007, The Los Angeles Times
Recipes 2 Page 232

Chocolate Chip Cookies
February 4, 2007
5:07 PM
Subject [Gourmet_Gourmand] Chocolate Chip Cookies

Makes about 3 dozen
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup packed dark-brown sugar
1 large whole egg, plus 1 large egg white
12 ounces semisweet chocolate chips (about 2 cups)
1. Preheat oven to 375°, with racks in upper and lower thirds.

Line two large baking sheets with parchment paper; set aside. In
a medium bowl, whisk together flour, baking soda, and salt; set
aside. In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter and both sugars on medium speed
until light and fluffy, about 3 minutes, scraping down the sides
of the bowl as needed.
2. Add vanilla, whole egg, and egg white. Beat on low speed
until well combined, scraping down sides of the bowl as needed,
about 1 minute. Add flour mixture in two batches; mix until just
combined. Mix in chocolate chips.
3. Shape 2 heaping tablespoons of dough at a time into balls

and place about 1 1/2 inches apart on prepared baking sheets.
Bake, rotating sheets halfway through, until cookies are golden
brown, about 18 minutes. Transfer parchment and cookies to a
wire rack to cool completely. Cookies can be kept in an airtight
container at room temperature for up to 4 days.
Note: This recipe adapted from Martha Stewart’s Baking

Handbook (Clarkson Potter, 2005)
Recipes 2 Page 233

Corn Bread
Tuesday, February 13, 2007
9:03 PM
Subject [Gourmet_Gourmand] Corn Bread

To Reci pe Collectors 2; Lets Cook; Ba king Exchange; Recipe Favorites; Delicious Breads Group; Recipe Heaven; 1
Ba kery Ma dness; Bread Recipe; Christians Sharing Recipes; Simply Recipes; Our Recipe Swap; Recipes Are Us
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Sent Tues day, February 13, 2007 8:43 PM
Corn Bread
Prep: 10 min; Bake: 25 min
Makes 12 servings
1 cup milk
1/4 cup stick margarine or butter, melted
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1. Heat oven to 400 degrees. Grease bottom and side of

round pan, 9x1 1/2 inches, or square pan, 8x8x2
inches, with shortening
2. Beat milk, margarine and egg in large bowl. Stir

in remaining ingredients all at once just until flour is
moistened (batter will be lumpy). Pour batter into pan
3. Bake 20 to 25 minutes or until golden brown and

toothpick inserted in center comes out clean
*Spreads with at least 65% vegetable oil can be substituted
*If using self-rising flour, omit baking powder and salt
1 Serving: Calories 170 (Calories from Fat 45); Fat 5g

(Saturated 1g); Cholesterol 20mg; Sodium 270mg;
Carbohydrate 29g (Dietary Fiber 1g); Protein 3g
Corn Muffins: Grease bottoms only of 12

medium muffin cups, 2 1/2x1/4 inches with
shortening, or line with paper baking cups. Fill about
3/4 full
Timesaving Tip
Recipes 2 Page 234

To get a heat start, measure the dry ingredients into a
plastic bag or a bowl, then seal cover, so they're
ready when needed
Recipes 2 Page 235

Southern Buttermilk Corn Bread
9:41 PM
Subject [Gourmet_Gourmand] Southern Buttermilk Corn Bread

To Reci pe Collectors 2; Appetizer Dessert Ca rt; Fri ends Global Cooks; Wandas Recipe Exchange; Gourmet Gourmand;
In Hi s HandsHomemaking; Kri stys Ki tchen Korner; Al l Recipes Only; Da ily Recipes; Bread Recipes; Fri endly Recipe
Swa p; Cooking With Terry
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Ba kery Ma dness; Bread Recipe; Christians Sharing Recipes; Recipes Recipes; Our Recipe Swap; Recipes Are Us

Prep: 10min; Bake: 30min
Makes 12 servings

1 1/2 cups buttermilk
1/4 cup vegetable oil or shortening
1 teaspoon sugar
1 teaspoon salt
2 large eggs

round pan, 9x1 1/2 inches, square pan, 8x8x2
inches, for 10 inch ovenproof skillet with shortening
2. Mix all ingredients. Beat vigorously 30 seconds.

Pour batter into pan
3. Bake round or square pan 25 to 30 minutes, skil-

et about 20 minutes, or until golden brown. Serve
warm
*If using self-rising flour, decrease baking powder to 1 teaspoon and

omit milk

Lighter Southern Buttermilk Corn Bread
For 3 grams of fat and 120 calories per serving, use fat-
free buttermilk, decrease oil to 2 tablespoons and sub-
stitute 1/2 cup fat-free cholesterol free egg product for
the eggs
Recipes 2 Page 236

the eggs
Cheesy Mexican Corn Bread
Decrease buttermilk to 1 cup. Stir in 1 can (about 8 ounces)

cream-style corn, 1 can (4 ounces) chopped green chilies, well
drained, 1/2 cup shredded Monterey Jack or Cheddar cheese
(2 ounces) and 1 teaspoon chili powder
Corn Sticks
Grease 18 corn stick pans with shortening. Fill about

7/8 full. Bake 12 to 15 minutes. Makes 18 corn sticks
Recipes 2 Page 237

Fried Rice 101
Wednesday, February 14, 2007
3:22 PM
Fried Rice 101

From
Prep: 10 min., Cook: 10 min.

3 tablespoons oil, divided
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry, or shrimp
1/2 cup frozen sweet green peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
Sliced green onions (optional)
C hopped almonds (optional)
Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly
scrambled. Rremove eggs from skillet; chop and set aside.
Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat,
poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4
minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired.
Southern Living, FEBRUARY 2005
This re cipe is subject to copyright protection and may not be reproduced without Southern Living's consent
Ins erted from <http://food.aol.com/food/recipefinder.dyn?action=printerFriendly&recipe_id=1025456#>
Recipes 2 Page 238

New England Clam Chowder
3:25 PM

From
2 teaspoons olive oil

1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
C hopped fresh parsley (optional)
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion
is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and
simmer 12 minutes or until potato is tender.
C ombine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to
saucepan, and bring to a simmer. C ook 2 minutes or until mixture begins to thicken, stirring frequently. Discard
bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
Yield: 4 servings (serving size: 1 1/4 cups)
C ALORIES 184 (19% from fat); FAT 3.9g (sat 1.2g,mono 2.1g,poly 0.4g); PROTEIN 8.4g; C HOLESTEROL
20mg; C ALC IUM 132mg; SODIUM 434mg; FIBER 2.5g; IRON 2.7mg; C ARBOHYDRATE 28.5g
Cooking Light, OC TOBER 1998
Ins erted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=266128>
Recipes 2 Page 239

Baked Potato Soup with Bacon
3:26 PM

From
1 pound baking potatoes, cubed

2 cups 2% low-fat milk
2 teaspoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
4 teaspoons bottled real bacon bits
Place potato cubes in a medium saucepan; cover with water, and bring to a boil. C ook 15 minutes or until very
tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper;
stir well. C ook over medium heat until thoroughly heated, stirring frequently.
Ladle soup into individual bowls; top with green onions and bacon bits.
Yield: 2 servings (serving size: 2 cups soup, 2 tablespoons green onions, and 2 teaspoons bacon
bits)
C ALORIES 364 (21% from fat); FAT 8.4g (sat 3.4g,mono 2.5g,poly 1g); PROTEIN 14.6g; C HOLESTEROL 23mg;
C ALC IUM 320mg; SODIUM 922mg; FIBER 3.8g; IRON 1.1mg; C ARBOHYDRATE 58.4g
Cooking Light, MARC H 1996
Recipes 2 Page 240

Bean and Bacon Soup
3:28 PM
Bean and Bacon Soup

From
3 bacon slices, chopped

1 cup chopped onion
1 tablespoon chili powder
1 1/2 teaspoons dry mustard
1 1/2 cups water
1 tablespoon dark molasses
1 tablespoon red wine vinegar
2 (15-ounce) cans cannellini beans or other white beans, drained
1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained
C ook bacon in a large saucepan over medium -high heat until crisp. Remove bacon from pan, reserving 2
teaspoons drippings in pan.
Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining
ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.
C ALORIES 361 (28% from fat); FAT 11.2g (sat 3.8g,mono 4.6g,poly 1.7g); PROTEIN 20g; C HOLESTEROL
Ins erted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=491529 >
Recipes 2 Page 241

Challah Braid
10:55 PM
Subject [Gourmet_Gourmand] Challah Braid

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Sent Wednesday, February 14, 2007 10:12 PM
Challa Braid
Prep: 30 min; Proof: 2 hr 50 min; Bake: 30 min
Makes 1 braid, 16 slices
2 1/2 to 2 3/4 cups all purpose or bread

flour
1 package regular or quick active dry yeast
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
Poppy seed
1. Mix 1 1/4 cup of the flour, the yeast, sugar and

salt into large bowl. Heat water and 1 tablespoon oil
until very warm (120 to 130 degrees). Add water mixture to
flour mixture. Beat with electric mixer on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1
minute, scraping frequently. Beat in 1 egg, until smooth. Stir
in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead

about 5 minutes or until smooth and elastic. Place in
greased bowl and turn greased side up. Cover and let
rise in warm place 1 1/2 to 2 hours or until double. Dough
is ready if indention remains when touched
3. Lightly grease cookie sheet with shortening
4. Punch down dough and divide into 3 equal

parts. Roll each part into a rope, 14 inches long. Place
ropes cclose together on cookie sheet. Braid ropes
gently and loosely; do not stretch. Fasten ends; tuck
ends under braid securely. Brush with oil. Cover and
Recipes 2 Page 242

let rise in warm place 40 to 50 minutes or until double
5. Heat oven to 375 degrees. Mix egg yolk and 2 table-

spoons water; brush over braid. Sprinkle with poppy
seed
6. Bake 25 to 30 minutes or until golden brown.

Check bread at 15 minutes and tent with aluminum
foil if it seems to be browning too quickly. Remove
from cookie sheet to wire rack; cool
*If using self-rising flour, omit salt
1 Slice: Calories 95 (Calories from Fat 20); Fat 2g

Recipes 2 Page 243

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE Recipe at
Epicurious.com
Thursday, February 15, 2007
2:07 AM
BOMBAY SLIDERS WITH GARLIC CURRY SAUCE

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.
1 cup mayonnaise, divided

6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced
2 pounds ground turkey

1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt

12 small dinner rolls, cut horizontally in half, lightly toasted
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing
sliders.
Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do
not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil
and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before
turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.
Makes 4 servings.
Bon Appétit
March 2007
Ins erted from <http://www.epicurious.com/recipes/recipe_views/printer_friendly/237320>
Recipes 2 Page 244

SPICED BEEF STEW WITH CARROTS AND MINT Recipe at
Epicurious.com
2:09 AM
SPICED BEEF STEW WITH CARROTS AND MINT

This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in
minutes instead of hours.
2 tablespoons olive oil, divided

12 ounces beef tenderloin, cut into 1-inch cubes
1 cup sliced shallots (about 3 large)
8 ounces peeled baby carrots
1 1/2 teaspoons pumpkin pie spice
1 tablespoon all purpose flour
2 1/2 cups beef broth
1/3 cup chopped fresh mint, divided
Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired
doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots
and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to
medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to
taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve. One serving contains the
following: 568.44 Calories (kcal), 57.5% Calories from Fat, 36.33 g Fat, 10.34 g Saturated Fat, 110.53 mg Cholesterol, 19.64 g Carbohydrates, 5.68 g
Dietary Fiber, 8.07 g Total Sugars, 13.96 g Net Carbs, 37.16 g Protein.
Makes 2 servings.
Bon Appétit
March 2007
Recipes 2 Page 245

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT Recipe at
Epicurious.com
2:10 AM
PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic
flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.
For Halibut
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 oz each)
1 cup whole milk
1/3 cup shelled pistachios (preferably Turkish), finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
For Spicy yogurt

1 cup thick Turkish or Greek yogurt (8 oz)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
2 teaspoons dried maras pepper
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. 3Meanwhile, stir together pistachios and cornmeal in
a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio
mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked
through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.
Serve fish with spicy yogurt on the side.
Cooks' note: If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of
paper towels, chilled, 1 hour.
Makes 4 servings.
Gourmet
February 2007
Recipes 2 Page 246

BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM Recipe at
Epicurious.com
2:11 AM
BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM
A dollop of chipotle-cherry whipped cream adds a sweet and spicy note to purchased brownies.
1 cup chilled heavy whipping cream

1/4 cup chopped cherry preserves
1/4 teaspoon canned chipotle adobo sauce
Purchased brownies
In a large bowl, whisk heavy whipping cream with chopped cherry preserves, chipotle adobo sauce, vanilla extract, and almond extract until peaks form.
Serve with brownies.
Makes 6 servings.
Bon Appétit
Menus
March 2007
Recipes 2 Page 247

Valentine Linzer Cookies
2:12 AM
Simply Recipes
V a lentine Linzer Cookies
Happy Valentine's Day!

Why should chocolate have all the fun? Here are some Austrian Linzer cookies with a red preserve filling that
seem perfectly suited for the occasion. Enjoy. :-)
3/4 cups butter (1 1/2 sticks), room temperature
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1 1/2 cups finely ground almonds or hazelnuts
2 1/4 cups cake flour
1/2 teaspoon cinnamon
6 ounces raspberry jam, or other red preserve (I used quince jelly)
Powdered sugar
1 C ream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add
the egg, lemon, and vanilla and mix. Mix in the the ground nuts.
2 Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.
3 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between
parchment paper) in the freezer for 5-10 minutes to firm up before cutting.
4 Preheat oven to 350°F.
5 C ut out the base cookie shapes. C ut out the centers of half the disks with a smaller cookie cutter shape. Re-
roll scraps and repeat.
Recipes 2 Page 248

6 Bake for 12 minutes or until edges turn golden. C ool on a wire rack.
7 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie
over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves.
Let set slightly before serving.
Makes 12-24 cookies, depending on the size of your cookie cutter shapes.
Recipe adapted from The Food Network's Sweet Dreams show by Gale Grand.
Links:
Apple Linzer C ookies from Jennifer, the Domestic Goddess
Linzer C ookies with an explanation of their Austrian origins from Joy of Baking
Hazelnut Linzer C ookies from Nic at Bakingsheet
Sim ply R ecipes http://www.sim plyrecipes.com
Ins erted from <http://www.elise.com/recipes/archives/004299print.php>
Recipes 2 Page 249

Pepper-Crusted Filet Mignon
2:15 AM

2 filet mignons (5 to 6 ounces each, about 1 1/2 inches thick)

Coarse salt and very coarsely ground pepper
Red Wine Sauce, for serving (optional)
1. Season filets very generously on both sides with salt and
pepper (especially pepper), patting in firmly.
2. Heat oil in a small skillet over medium-high. Cook filets
until desired doneness, 3 to 5 minutes per side (depending
on thickness) for medium-rare.
3. Remove strings from filets, and serve with Red Wine
Sauce, if desired.
Per serving: (without sauce): 293 calories; 17.4 grams fat;
32 grams protein; 0 grams carbohydrates; 0 grams fiber
Note: Filet mignons are often sold with a string tied around
them to help keep their shape while cooking. Otherwise, tie
them loosely with cotton kitchen twine yourself. (Be sure to
remove strings before serving.)
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type=content&id=recipe2390068&page=&dp=false&layout=Print&styleType=learn>
Recipes 2 Page 250

Artichoke-Parmesan Crostini
2:16 AM
Makes 8; Prep time: 15 minutes; Total time: 15 minutes
8 slices (1/4 inch thick) baguette

Coarse salt and ground pepper
1 jar (6.5 ounces) marinated artichoke hearts, drained, rinsed,
and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish
(optional)
1 tablespoon chopped fresh parsley
1. Preheat oven to 350°. Make crostini: Brush baguette
slices on both sides with a total of 1 tablespoon oil; season
with salt and pepper. Place on a baking sheet, and bake,
turning over once, until golden, 10 to 12 minutes. Cool.
2. Meanwhile, make topping: Finely chop artichokes, and
combine in a bowl with Parmesan, parsley, and remaining
tablespoon oil.
3. Dividing evenly, spoon topping onto crostini, and
garnish with additional Parmesan, if desired.
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&pa ge=&dp=false&layout=Print&styl eType=learn>
Recipes 2 Page 251

Creamy Spinach
2:17 AM
Creamy Spinach
1 pound curly spinach, well washed, thick stems removed,

water still clinging to leaves
1 shallot, minced, or 2 tablespoons minced onion
3/4 to 1 cup milk
1. Place spinach in a large saucepan (3 to 4 quarts) over
medium heat (it will be extremely full), and season with salt.
Cover and cook, tossing occasionally, until wilted, 4 to 5
minutes. Transfer to a colander, and rinse under cold water
until completely cooled; squeeze out as much liquid as
possible. Set aside.
2. In a medium saucepan, heat butter over medium-low;
add shallot, and season with salt and pepper. Cook, stirring,
until soft but not browned, 3 to 5 minutes.
3. Add flour; cook, stirring, 1 minute (do not let brown);
add 3/4 cup milk. Simmer gently over medium-low heat,
stirring occasionally, until thickened, 1 to 2 minutes. Thin
with additional milk, if necessary. Remove from heat; stir in
spinach. Season with salt and pepper. Serve.
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Recipes 2 Page 252

Slow-Roasted Tomatoes
2:17 AM
Slow-roasting tomatoes concentrates their flavor and intensifies their
sweetness. They can be served warm or at room temperature. In fact, these are
so good, they've become a favorite of ours.
3 plum tomatoes, halved lengthwise

1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1. Preheat oven to 325°. Place tomatoes on a rimmed
baking sheet, cut side up. Drizzle with oil, and sprinkle with
thyme leaves; season with salt and pepper.
2. Roast until tomatoes begin to collapse, brushing
occasionally with pan juices, about 90 minutes.
Per serving: 77 calories; 6.9 grams fat; 0.8 gram protein;
3.7 grams carbohydrates; 1.2 grams fiber
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Recipes 2 Page 253

Bittersweet Chocolate Mousse
2:18 AM

Serves 4; Prep time: 25 minutes; Total time: 3 hours
For a simple garnish, shave chocolate from the side of a chocolate bar with a
vegetable peeler.
4 large egg yolks

1/4 cup sugar
Pinch salt
3/4 cup heavy cream
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
1. Finely chop chocolate; reserve. In a double boiler, whisk
yolks, sugar, and salt until sugar has dissolved and mixture is
warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in
chopped chocolate until melted and cocoa until smooth
(mixture will be thick). Cool to room temperature.
2. In a medium bowl, whip cream until soft peaks form.
Whisk half of whipped cream into room-temperature
chocolate mixture. Gently fold in remaining whipped cream
with a rubber spatula. Divide mousse among four serving
dishes. Chill at least 2 hours and up to 1 day.
3. Remove mousse from refrigerator 15 minutes before
serving. Garnish with shaved chocolate.
Note: To store mousse, place a paper towel under the
plastic wrap (without touching mousse) before sealing for
refrigeration. The paper towel will absorb the drops of
condensation that might otherwise drip onto the surface.
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Recipes 2 Page 254

Lemon and Olive Chicken
2:19 AM

It takes just a few minutes more to make a big batch of this Mediterranean-style
chicken than it does to prepare a small one. Eat half now; freeze the rest. You can
store this chicken frozen for up to six weeks. When you’re ready to serve it, thaw,
then put in a pan with water to coat the bottom; cover, and simmer until hot.
8 bone-in chicken breast halves
Salt and pepper
2 lemons
2 onions, chopped
4 garlic cloves, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1. Sprinkle the chicken with 1 teaspoon each salt and
pepper. In a large skillet, heat 2 tablespoons of the olive oil
over medium heat. In two batches, sear the chicken, skin
side first, until golden brown, about 3 minutes on each side.
Transfer the chicken to a plate.
2. Cut the lemons in half lengthwise and then into thin
slices crosswise. If the skillet is dry, add the remaining 1
tablespoon oil. Add the onions and garlic, and cook over
medium heat until soft but not brown, about 3 minutes. Stir
in lemon slices, olives, stock, and 2 cups water. Bring to a
boil, reduce the heat, and simmer for 10 minutes.
3. Put the chicken on top of the vegetables, pour in any
accumulated juices from the plate, and sprinkle with thyme
and crushed red pepper. Cover, and simmer until the
chicken is just cooked through, about 15 minutes.
Per serving: 303 calories; 15.6 grams fat; 34.3 grams protein;
7 grams carbohydrates
Note: For a single serving, cool the chicken and put each
piece in its own freezer bag with some sauce. Remember to
press out the air before sealing. These individual portions
will thaw quickly.
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Recipes 2 Page 255

Chocolate Bread Pudding
2:20 AM

This pudding can be served warm, room temperature, or cold. To chill, let cool
completely, then cover with plastic wrap, and refrigerate at least one hour or
overnight.
1 tablespoon butter, plus more for baking dish

8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1 tablespoon confectioners’ sugar
1. Preheat oven to 350°. Lightly butter an 11-by-7-inch
(or 9-inch square) baking dish; set aside. Toast bread (in
the oven or toaster) until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and
butter; place over medium-low heat, stirring occasionally,
until chocolate has melted, about 5 minutes.
3. Tear bread into large pieces (about 4 or 5 per slice);
scatter evenly in prepared baking dish. In a medium bowl,
whisk together eggs, granulated sugar, and vanilla. Whisk
in warm milk mixture until combined. Pour over bread.
4. Bake until pudding has puffed and is firm, about 25
minutes. Cool at least 10 minutes, and dust with
confectioners’ sugar just before serving.
Note: Using a cinnamon-raisin bread adds even more
flavor to this chocolatey pudding.
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Recipes 2 Page 256

Vegetarian Times Recipe: Stuffed French Toast
2:25 AM
Subject Vegetarian Times Recipe: Stuffed French Toast

From Vegetarian Times
To AIM_VEGETARIANTIMES_VEGETARIAN@LIST.TEKGROUP.COM
Stuffed French Toast

Serves 4
When you’re in a rush, this homemade treat can be made portable. Just cut the
finished toast in four squares and wrap them in foil.
4 Tbs. organic apple butter
8 slices cinnamon raisin bread
1 large egg
2 large egg whites
1/4 cup vanilla soy milk
1/2 tsp. cinnamon
1. Spread 1 Tbs. apple butter on each of 4 slices bread. Cover with second slice
of bread. Place sandwiches in 13x9-inch baking pan or other shallow dish
large enough to hold them in one layer.
2. In small bowl, beat egg and egg whites. Beat in soy milk and cinnamon until
well blended. Pour mixture over sandwiched bread. Soak 2 minutes. Turn and
let soak 2 minutes more.
3. Generously coat nonstick skillet or griddle with cooking spray. Place over
medium heat. Cooking in two batches if necessary, arrange sandwiches in
one layer. Cook until underside is browned, about 3 minutes. Turn and brown
the second side, 1 to 2 minutes.
4. Serve, accompanied by warmed maple syrup or sprinkled with confectioners’
sugar if desired.
PER SERVING:
208 Calories
8 Protein
4g Total Fat (1G Saturated Fat)
37g Carbohydrates
53mg Cholesterol
247mg Sodium
3g Fiber
Recipes 2 Page 257

101 Cookbooks
2:31 AM
Baked Doughnuts
Mention the concept of a baked doughnut to any self-professed doughnut connoisseur, chances are y ou'll
take some heat. The idea that a baked doughnut can match up to its deep-fried brethren is laughable in
some circles. I'll concede they aren't the same, but baked doughnuts can be just as delicious - delicious yet
different. They get bonus points for being healthier and for not making the house smell like a greasy fry
station.
I spent the better part of Sunday trying to get the dough for these y easted baked doughnuts right. Broadly
speaking, if y ou can make pizza dough, y ou can make these. The process is v ery similar. I looked at a
broad cross-section of recipes as inspiration and tried to settle on a ratio of sugar to egg to flour to y east
and salt that would y ield a tender, slightly sweet, delicious, pillowy doughnut when baked.
Many recipes call for water as the base liquid, I opted for milk (I like the softness of the milk-based rolls
I'v e made in the past) and I baked batches at 37 5, 400, and 425. On the higher end of the spectrum the
bottoms browned too fast. I settled on 37 5 and a slightly longer time in the ov en.
Y ou can glaze these the way you would any other doughnut, but because I knew these were going to be at
their pinnacle of taste minutes after coming out of the ov en, I opted for a simple, classic, sugar dusting.
The doughnuts helped fuel the design update of 1 01 Cookbooks that went up this past weekend. Hopefully
y ou'll find it easier to read, ex plore, and nav igate the site. Let's just say , I'm v ery lucky I hav e a web
dev eloper around the house to help bring some of the features and functionality you see on the site to life.
Pasted from <http://www.101cookbooks.com/>
Baked Doughnuts
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for
a few minutes. Y ou want an interior that is moist and tender - not dry. Also, be sure to cut big enough
holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise,
and they rise even more when they are baking. These really need to be made-to-order, but you can make
and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping,
place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour
before baking, and let rise in a warm place before baking.
1 1 /3 cups warm milk, 95 to 1 05 degrees (div ided)
1 packet active dry y east (2 1 /4 teaspoons)
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work - hav en't tried it y et)
A pinch or two of nutmeg, freshly grated
Recipes 2 Page 258

1 teaspoon fine grain sea salt
1 /2 cup unsalted butter, melted
1 1 /2 cups sugar
1 tablespoon cinnamon
Place 1 /3 cup of the warm milk in the bowl of an electric mix er. Stir in the y east and set aside for fiv e
minutes or so. Be sure y our milk isn't too hot or it will kill the y east. Stir the butter and sugar into the
remaining cup of warm milk and add it to the y east mix ture. With a fork, stir in the eggs, flour, nutmeg,
and salt - just until the flour is incorporated. With the dough hook attachment of y our mixer beat the
dough for a few minutes at medium speed. This is where y ou are going to need to make adjustments - if
y our dough is ov erly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time.
Y ou want the dough to pull away from the sides of the mix ing bowl and ev entually become supple and
smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky),
and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the ov en at this
point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1 /2-inch thick on y our floured countertop. Most people (like my self)
don't hav e a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the
circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If
y ou cut the inner holes out any earlier, they become distorted when y ou attempt to move them. Cover with
a clean cloth and let rise for another 45 minutes.
Bake in a 37 5 degree oven until the bottoms are just golden, 8 to 1 0 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a
separate bowl.
Remov e the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted
butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1 /2 - 2 dozen medium doughnuts.
Ins erted from <http://www.101cookbooks.com/archives/print/001561.html>
Recipes 2 Page 259

Homemade Shake & Bake Mix Recipe
12:58 PM
Nutrition Facts
Calculated for 1 serving (12g)
Recipe makes 4 servings
The following items or measurements are not included below:
1/2 teaspoon celery salt
Calories 41
Calories from Fat 1 (4%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0%
0.0g
Polyunsat. Fat
0.1g
Monounsat. Fat
0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 632mg 26%
Potassium 26mg 0%
Total Carbohydrate 9.5g 3%
Dietary Fiber 0.5g 1%
Sugars 2.0g
Protein 0.9g 1%
Vitamin A 271mcg 5%
Vitamin B6 0.3mg 13%
Vitamin B12 0.7mcg 11%
Vitamin C 1mg 3%
Vitamin E 0mcg 0%
Calcium 6mg 0%
Magnesium 3mg 0%
Iron 2mg 12%
Alcohol 0.0g Caffeine 0.0mg
detailed view...
how is this calculated?
Get instant nutritional analysis of your favorite recipes with

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Hom emade Shake & Bake Mix Recipe #3387 5
An easy mix recipe using spices found in your cupboard!
by Aroostook
4
servings
5 min 5 min prep

1 cup finely crushed corn flakes
1 tablespoon flour
Recipes 2 Page 260

1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon crushed parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1. Mix well.
2. Store in airtight container.
3. Use to coat chicken and pork before baking.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Share your experience with others, and post your comments on the recipe. Type 33875 in the
Search box at the top of Recipezaar, to get back to this recipe easily.
Recipe Notes & Rating:
5 stars
4 stars
3 stars
2 stars
1 star
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Recipes 2 Page 261

Lighter Macaroni and Cheese
9:14 PM

Serves 8
6 small (3-inch) vine-ripened tomatoes, cut into twenty-four 1/4-inch-thick slices

1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
Coarse salt and freshly ground pepper
5 slices white sandwich bread, with crust
1 pound elbow macaroni
2 cups homemade or low-sodium store-bought chicken stock
Pinch of freshly grated nutmeg
2 cups low-fat (1 percent) milk
8 ounces extra-sharp cheddar cheese, grated (about 2 1/4 cups)
1 ounce Parmesan cheese, freshly grated (about 1/2 cup)
1. Preheat oven to 400°. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and
season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add
breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold
water to stop cooking. Transfer to a large bowl; set aside.
4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne,
remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a
simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
5. Put eight 41/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with
a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
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lse&layout=Print&styl eType=learn>
Recipes 2 Page 262

Lighter Chicken Potpie
9:17 PM

Serves 6
1 tablespoon unsalted butter, plus 1/4 cup melted butter

2 medium shallots, thinly sliced
1 1/2 cups reserved stock from Poached Chicken
4 medium carrots, cut on the diagonal into 1/4-inch-thick
slices
4 medium celery stalks, cut on the diagonal into 1/4-inch-thick
slices
Poached Chicken
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus
about 1/2 cup leaves for crust and sprigs for garnish
1/2 teaspoon finely chopped fresh tarragon
1/2 cup slightly thawed frozen peas
6 sheets phyllo dough, thawed if frozen
Flaked sea salt, for sprinkling (optional)
1. Preheat oven to 425°. Melt butter in a medium saucepan
over medium heat. Add shallots, garlic, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Cook, stirring occasionally, until
shallots are translucent, about 3 minutes. Stir in 1 cup stock.
Whisk remaining 1/2 cup stock into the flour in a small bowl.
Whisk into shallot mixture. Bring to a boil, whisking
constantly. Reduce to a simmer. Cook 5 minutes, whisking
occasionally.
2. Add carrots and celery. Bring to a boil. Stir in chicken.
Return to a boil. Remove from heat. Stir in chopped parsley
and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8
1/2-by-12-inch) baking dish.
3. Brush 1 sheet of phyllo with melted butter. Sprinkle with
parsley leaves. Repeat with remaining phyllo, parsley, and
butter; do not sprinkle parsley on final layer. (Keep
unbuttered phyllo covered with plastic wrap and a damp
kitchen towel.) Drape crust over cooled filling; tuck in edges.
Cut four 4-inch slits in crust for vents. Sprinkle with sea salt,
if desired.
4. Bake until crust is golden brown and juices are bubbling,
about 30 minutes. Remove from oven, and recut vents.
Serve immediately in shallow bowls.
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Recipes 2 Page 263

Lighter Mashed Potatoes
9:18 PM

Serves 8
16 ounces small-curd low-fat cottage cheese

2 pounds small red potatoes, halved if large
Coarse salt
1/4 teaspoon freshly ground white pepper
2 tablespoons finely chopped fresh chives, plus stems for
garnish
2 tablespoons unsalted butter, softened
1. Purée half of the cottage cheese in a blender; set aside.
Cover potatoes with water by 1 inch in a medium saucepan.
Add a large pinch of salt. Bring to a boil. Reduce to a
simmer, and cook until tender, about 15 minutes. Drain.
2. Transfer potatoes to a large bowl. Add cottage cheese,
pepper, chives, butter, and milk. Season with salt. Mash to
desired consistency. Serve garnished with chives.
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Recipes 2 Page 264

Lighter Chocolate Cinnamon Pudding
9:19 PM
3 tablespoons cornstarch
6 tablespoons light-brown sugar
3 tablespoons unsweetened Dutchprocess cocoa powder
1/4 teaspoon salt
2 1/2 cups skim milk
1/2 cup evaporated skim milk
4 ounces bittersweet chocolate, chopped
White- and milk-chocolate shavings, for garnish
Cinnamon sticks, for garnish
1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and
salt in a medium saucepan. Add milks, whisking. Bring to a
boil over medium-high heat, whisking constantly. Cook until
thickened, about 1 minute. Whisk in chocolate; cook until
chocolate has melted, about 1 minute.
2. Divide evenly among six 4-ounce cups. To prevent a skin
from forming, press plastic wrap onto surface of pudding.
Refrigerate until set, at least 1 hour and up to overnight.
Serve garnished with chocolate shavings and cinnamon
sticks.
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Recipes 2 Page 265

Lighter Lemon Meringue Pie
9:19 PM

Serves 8
Lighter Pie Crust

1/4 cup all-purpose flour, plus more for work surface
1 1/3 cups plus 1/4 cup sugar
1/4 cup cornstarch
Coarse salt
1 tablespoon finely grated lemon zest, plus 3/4 cup fresh
lemon juice
1 teaspoon grated peeled fresh ginger
2 large egg yolks, plus 4 large egg whites
Pinch of cream of tartar
1. Preheat oven to 375°. Place a 9-by-1 1/2-inch flan ring or
the ring of a springform pan on a baking sheet lined with
parchment paper; set aside.
2. On a lightly floured surface, roll out dough to 1/8 inch
thick. Cut into a 10 1/2-inch round, and fit into ring, pressing
up sides. Refrigerate until firm, about 30 minutes. Trim sides
of dough to 1 inch. Line with parchment paper. Fill with pie
weights or dried beans. Bake shell until dry and beginning to
brown around edges, 25 to 30 minutes. Remove parchment
and weights; continue baking until pale golden brown and
cooked through, about 5 minutes more. Transfer to a wire
rack, and let cool completely.
3. Put 1 1/3 cups sugar, the cornstarch, flour, and 1/4
teaspoon salt into a medium saucepan; whisk in 1 3/4 cups
water. Bring to a boil over high heat, whisking constantly.
Cook, whisking, until thickened, about 3 minutes. Add 2
teaspoons zest, the lemon juice, and ginger; whisk to
combine. Remove from heat, and add egg yolks. Return to
heat, and cook, whisking, until bubbling in center, 2 to 3
minutes. Pour through a medium sieve into a medium bowl.
Stir in remaining teaspoon zest. Let stand 20 minutes, stirring
occasionally. Pour into cooled shell. Refrigerate until set, at
4. Stir together remaining 1/2 cup sugar, the egg whites,
and a pinch of salt in a heatproof bowl set over a pan of
simmering water. Cook, whisking constantly, until sugar has
dissolved. Transfer to the bowl of the electric mixer fitted
with the whisk attachment, and beat on medium speed until
foamy. Add cream of tartar, and beat on high speed until
medium glossy peaks form, about 3 minutes.
5. Heap meringue on top of chilled filling, leaving a 1-inch
border. Place under broiler or use a kitchen torch to brown.
Serve immediately.
Note: The eggs in this recipe are not fully cooked. It should
Recipes 2 Page 266

not be prepared for pregnant women, babies, young
children, the elderly, or anyone whose health is
compromised.
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Recipes 2 Page 267

Dishes for Healthy Living
9:22 PM
Researchers have found that a diet rich in foods

containing omega-3 fatty acids—especially the DHA
(docosahexaenoic acid) type in fish—can help reduce
the risk of developing Alzheimer's. Try any or all of
these delicious recipes to keep your mind healthy
and sharp.
Grilled Salmon with Citrus Sauce

Horseradish Crusted Salmon
Mustard-Glazed Salmon
Poached Salmon with Lima Beans and Green
Goddess Dressing
Roasted Salmon with Sorrel and Lemon
Salmon Baked in Parchment Paper
Salmon with Indian Spices
Sesame Salmon Roulades
Spice Rubbed Grilled Salmon with Spicy Cucumber
Salsa
Tuna with Mustard Seed Crust
Grilled Tuna with Mediterranean Chopped Salad
Grilled Tuna with Balsamic Glaze
Tuna with Orange-Pepper Salsa
Tuna Steaks with Mint Sauce
Penne with Tuna and Red Onion
Marinated Fresh Sardines
Roasted Sardines
Grilled Fresh Sardines
Ins erted from <http://www.marthastewart.com/page.jhtml;jsessionid=XNJ23FSHWKMY5WCKUUXCHPWYJKSS0JO0?

type=content&id=channel5560028&page=&dp=false&layout=Print&styleType=learn>
Recipes 2 Page 268

Stuffed Peppers with Tomato Sauce
Friday, February 16, 2007
3:26 PM

Serves 8, 1/2 stuffed pepper each
Simple and festive, these peppers will be welcome at any time of year
4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy “sausage” links, cut into chunks
2 cups chopped onion
1 cup chopped celery
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
Pinch cayenne, or to taste
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
1. Preheat oven to 350F.
2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery,
garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and
cayenne.
4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any
liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding
mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed
peppers on top of tomatoes. Cover dish with lid or aluminum foil.
5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese.
Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
PER SERVING:
270 Calories
14 Protein
31g Carbohydrates
15mg Cholesterol
470mg Sodium
5g Fiber
4g Sugars
Recipes 2 Page 269

Garlic Bread
Sunday, February 18, 2007
11:03 PM
Subject [Gourmet_Gourmand] Garlic Bread

To Reci pe Collectors 2; Bread N Butter; Cool Creative Cooks; Fav Recipe Exchange; Share Recipes Friends; Cookin With
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Sent Sunday, February 18, 2007 7:30 PM
Garlic Bread
Makes 1 loaf, 18 slices
1/3 cup stick margarine or butter, softened

1 clove garlic, finely chopped, or 1/4
teaspoon garlic powder
1 loaf (1 pound) French bread, cut into 1-
inch slices
1. Heat oven to 400 degrees
2. Mix margarine and garlic; spread over 1 side of

each bread slice. Reassemble loaf and wrap securely in
heavy-duty aluminum foil
3. Bake 15 to 20 minutes or until hot

Timesaving Tip
To microwave, do not wrap loaf in aluminum foil.

Divide loaf in half and place side by side in mapkin-
lined microwaveable basket or dinner plate. Cover with
napkin and microwave on Medium 1 1/2 to 3 minutes,
rotating basket 1/2 turn after 1 minute, until bread is
warm
Recipes 2 Page 270

Cheese Fondue
Monday, February 19, 2007
1:54 PM
Subject [Gourmet_Gourmand] Cheese Fondue

Sent Monda y, February 19, 2007 1:45 PM
Cheese Fondue
Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow
and 20°F weather. Well, we don't get much snow or cold weather in the C alifornia central valley, but that
doesn't mean we can't enjoy a good fondue party.
The trick to a successful fondue (other than the obvious one of having wonderful people around with whom
to share it) is to ensure that the cheese dipping sauce stays smooth. C heese has a propensity to get stringy
or to "seize up" into clumps, the fat separating from the proteins. Food science author Harold McGee
suggests several things in his book On Food and C ooking to ensure a perfect fondue. Well-aged or moist
grating cheeses work well in sauces. Don't heat the cheese beyond its melting point, cheese tends to ball up
at higher temps, and don't let the cheese cool down too much before serving, as it tends to get stringier and
tougher as it cools. C oating the grated cheese with a starch such as flour or corn starch will help stabilize
the sauce. Also,
The combination of cheese and wine is delicious but also savvy. The wine contributes two essential
ingredients for a smooth sauce: water, which keeps the casein proteins most and dilute, and tartaric acid,
which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless
and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do
the same thing. If it's not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze
of lemon juice or a splash of white wine.
Many thanks to my friend Suzanne and her three wonderful kids (each epicures-in-training) for hosting me
the other night for a big pot of cheese fondue.
Ingredients
1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
1 garlic clove, peeled, halved crosswise
1 cup dry white wine
1 tablespoon kirsch (cherry brandy)
Pinch nutmeg
Assorted dippers - cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry
tomatoes, chopped green bell peppers, cubed French bread (skip for wheat-free version), peeled and
chopped apples or pears
Special equipment recommended
A fondue pot
Directions
Recipes 2 Page 271

1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with
cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with the garlic, then discard. Over medium heat, add the wine and lemon
juice and bring to a gentle simmer. Gradually stir the cheese into the wine. Stir constantly in a zig-zag
pattern to prevent the cheese from seizing and balling up. C ook until the cheese is just melted and creamy.
Do not let boil. Once smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a flame to keep warm. If your pot is thin-bottomed,
a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
5 Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.
Serves 4.
Recipe inspired by Tyler Florence of the Food Network.

__._,_.___
Recipes 2 Page 272

Jalepeno Corn Bread
10:42 PM
Subject [Gourmet_Gourmand] Jalepeno Corn Bread

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Jalapeno Corn Bread

Prep: 10 min; Bake: About 3 1/2 hr
Makes 1 1/2 Pound Loaf, 12 slices
3/4 cup plus 2 tablespoons water

2/3 cup frozen whole kernel corn, thawed
2 tablespoons stick margarine or butter,
softened
1 tablespoon chopped jalapeno chili
3 1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons bread machine yeast
1. Measure carefully, placing all ingedients in bread

machine pan in the order recommended by the
manufacturer
2. Select Basic/White cycle. Use Medium or Light

crust color. Do not use delay cycles. Remove baked
bread from pan and cool on wire rack

Carbohydrate 36mg (Dietary Fiber 2g); Protein 4g
Note: This recipe is not recommended for bread machines with glass-domed lids
Recipes 2 Page 273

Almond-Chocolate Chip Bread
10:48 PM
Subject [Gourmet_Gourmand] Almond-Chocolate Chip Bread

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Prep: 5min; Bake: About 3 1/2 hr
Makes 1 1/2-Pound Loaf, 12 slices
1 cup plus 2 tablespoons water

softened
3 cups bread flour
3/4 cup semisweet chocolate chips
3 tablespoons sugar
1 tablespoon nonfat dry milk
3/4 teaspoon salt
1. Measure carefully, placing all ingredients except

almonds in bread machine pan in the order recom-
ended by the manufacturer. Add almonds at the
rasin-nut signal or 5 to 10 before last knead-
ing cycle ends
2. Slect Sweet or Basic/White cycle. Use Medium

or Light crust color. Do not use delay cycles. Remove
baked bread from pan and cool on wire rack

Recipes 2 Page 274

Devil's Food Cake
7:55 PM
Subject [Gourmet_Gourmand] Devil's Food Cake

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Devils Food Cake

Prep: 20 min; Bake: 45 min; Cool: 10 min
Makes 16 servings
2 1/4 cups all-purpose or 2 1/2 cups cake

flour
1 2/3 cups sugar
3/4 cup shortening
2/3 cup baking cocoa
1 1/2 cups water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 large eggs
Browned Butter Buttercream Frosting
(below) or White Mountain Frosting
(below), if desired
1. Heat oven to 350 degrees. Grease bottom and sides

of rectangular pan, 13x9x2 inches, 2 round pans,
9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches,
with shortening; lightly flour
2. Beat all ingredients except Browned Butter Frost-

ing with electric mixer on low speed 30 seconds,
scraping bowl occasionally. Pour into pan(s)
3. Bake rectangle 40 to 45 minutes, rounds 30 to 35

minutes, or until toothpick inserted in center comes
out clean. Cool rectangle in pan on wire rack. Cool
rounds 10 minutes; remove from pan to wire rack.
Cool completely
4. Frost rectangle or fill and frost layers with

Browned Butter Frosting
Recipes 2 Page 275

*Do not use self-rising flour in this recipe

Lighter Devil's Food Cake
For 5 grams of fat and 210 calories per serving, substi-

tute 1/2 cup Prune Sauce (below) for 1/2 cup of the
shortening
Red Velvet Devil's Food Cake
Add 1 teaspoon red food color with the vanilla
Browned Buttercream Frosting
Heat 1/3 cup butter (do not use margarine or spreads)

over medium heat until light brown. Watch carefully
because butter can brown and burn quickly. Cool.
Substitute melted butter for softened margarine
White Mountain Frosting

Prep: 20min; Cook: 10 min
Makes 16 servings, about 3 cups
1/2 cup sugar

2 tablespoons water
2 large egg whites
1 teaspoon vanilla
1. Mix sugar, corn syrup and water in 1-quart

saucepan. Cover and heat to rolling boil over medium
heat. Uncover and boil 4 to 8 minutes without stirring
to 242 degrees on candy thermometer or until small amount
of mixture dropped into very cold water forms a ball
that flattens when removed from water. To get an
accurate temperature reading on the thermometer, it
may be necessary to tilt the saucepan slightly
2. While mixture boils, beat egg whites in medium

bowl with electric mixer on high speed just until stiff
peaks form
3. Pour hot syrup very slowly in thin stream into

egg whites, beating constantly on medium speed. Add
vanilla. Beat on high speed about 10 minutes or until
stiff peaks form. Frosts one 13x9 inch cake or fills
Recipes 2 Page 276

and frosts one 8-or 9-inch two layer cake

Recipes 2 Page 277

French Toast
9:18 PM
Subject [Gourmet_Gourmand] French Toast

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French Toast
Prep: 5 min; Cook: 16 min
Makes 8 slices
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 reaspoon vanilla
1/8 teaspoon salt
8 slices sandwich bread or 1-inch-thick slices
French bread
1. Beat eggs, milk, sugar, vanilla and salt with hand

beater until smooth
2. Heat griddle or skillet over medium-low heat or

to 375 degrees. Grease griddle with margarine if necessary.
(To test griddle, sprinkle with a few drops of water. If
bubbles jump around, heat is just right.)
3. Dip bread into egg mixture. Place on griddle. Cook

about 4 minutes on each side or until golden brown

(Saturated 1g); Cholesterol 80mg; Sodium: 200mg;
Lighter French Toast
For 2 grams of fat and 95 calories per serving, substitute

1 egg and 2 egg whites for the 3 eggs and use 2/3 cup
skim milk. Increase vanilla to 1/2 teaspoon
Oven French Toast:
Heat oven to 500 degrees. Generously butter jelly roll pan,

15 1/2x10 1/2x1 inch. Arrange dipped bread into hot pan.
Drizzle any remaining egg mixture over bread. Bake 5 to 8
Recipes 2 Page 278

minutes or until bottoms are golden brown; turn bread. Bake 2 to
4 minutes longer or until golden brown.
Recipes 2 Page 279

My Dad's Garlic Bread
1:34 PM
Subject [Gourmet_Gourmand] My Dad's Garlic Bread

Sent Wednesday, February 21, 2007 7:51 AM

I thought I'd share a twist on one of my dad's favorite specialties today - garlic bread. But before we get into the
details, let me back up a bit and start by saying that I was one of the fortunate kids growing up - really lucky. My
dad cooked dinner for us nearly every night when he got home from work - AND he loved to do the dishes (a
trait that clearly skips a generation). Well into my teen years friends tolerated slightly less liberal curfews at the
Swanson household in exchange for the payoff the next morning - my dad's Saturday standard consisting of
homemade biscuits, eggs, bacon, and freshly squeezed orange juice. The only problem my sister and I could
identify how he would serve it up at 8 a.m. laughing as he bellowed "up all night, up all day!"
I called my dad yesterday and asked him about his garlic bread. Everyone loves these garlic-studded, golden-
crusted masterpieces and he brings baskets brimming with slices to lots of 'events' - office parties, picnics,
parades, bingo night (somehow he ended up being a caller?). My dad is a chronic volunteer, so there are lots of
opportunities for him to display his garlic bread-making prowess. I've had it a thousand times, but never paid
much attention to his technique, so today was the day.
What follows is more of a technique than an actual recipe. The amount of garlic you'll end up using will
correspond with the size of your bread loaf. My dad likes to use those giant supermarket 'artisan' bread loafs. I
suspect it is because the larger loafs have more of the white bread 'flesh' enabling the absorption of lots and lots
of garlic infused butter. I opted for a wide/tall french baguette from the bakery up the street from my house.
Y ou don't want to go with too narrow a baguette or you wind up with the wrong ratio of soft, garlic-buttery
insides to crust. The baguettes with more body stay nice and moist throughout the baking and broiling. It's
actually hard to go wrong, I mean this is garlic bread we are talking about - but the kind of bread you choose
will define your final outcome.
I couldn't help leaving my little mark (and a bit of v isual flair) on the recipe, so I added lots of lemon zest and
chopped chives.

The size of your baguette will determine how much butter and garlic you'll use. My dad uses roughly one
Recipes 2 Page 280

head of garlic for each stick of butter.
1 loaf artisan French bread or wide baguette
1 - 2 heads of garlic
1 - 2 sticks of unsalted butter
1 bunch of chives (optional)
zest of one lem on (optional)
As told to me by my father. Slice that loaf of bread right up the m iddle so y ou have two halves (he uses his
serrated knife for this). Now set them on their backs, cut side up. Mince the garlic or push it through one of
those crushers - either way is fine. Now add it to the butter you should be m elting in a sm all saucepan.
(This is where he got really animated). Now take a basting brush (or any brush for that matter - pastry, etc) and
start slathering the garlic butter all across that bread. Really go for it, let it soak in. He then says to m e, "heck,
som etimes I ev en pour it on." (At which point I can't help but think that my mom would be m ortified). Make
sure y ou get all those garlic chunks evenly distributed. Now som etimes my dad makes a garlic bread in advance
and freezes it (don't ask). If y ou are going to freeze the bread for later, this is when you do it - y ou don't want to
bake, then freeze.
He recom mends the 'double-bake' as he calls it. This is when you bake at a standard temperature (350 degrees)
for 1 0 to 1 5 minutes to heat the bread (particularly if it is com ing out of the freezer), and then brown it off for
color under the broiler for a minute or two.
When the bread is finished broiling let it cool for a m inute or two. This is when I sprinkle with the lemon zest
and chives (and to be honest, I sprinkle a but of zest on the bread before it goes in the ov en too because I like
that roasted lemon flavor alongside the garlic. Slice and serve.
The short version of this recipe:
Cut, slather, bake, brown, slice.
Recipes 2 Page 281

Ham, Potato and Leek Soup
1:39 PM
Subject [Gourmet_Gourmand] Ham, Potato and Leek Soup

The weather can't make up its mind here in Northern C alifornia. One week we have temps so cold it knocks
out the citrus industry. Three weeks later and we have sunny days in the mid 70s. We're now back to cool
and blustery, with thunderheads slowly creeping in, perfect weather for a warm, thick, filling soup such as
this.
Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring
occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food
processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
Adapted from a recipe offered by Jones Dairy Farm.
Many thanks to Niman Ranch for supplying the wonderfully flavored dry-cured ham for this recipe.
Bon appetit, Lydia
Food is so primal, so essential a part of our lives, often the mere sharing of recipes with
strangers turns them into good friends. That's why I love this community. ~Jasmine Heiler,
about recipezaar.com
Recipes 2 Page 282

German Chocolate Cake
Saturday, February 24, 2007
9:03 PM
Subject [Gourmet_Gourmand] German Chocolate Cake

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Ki tchen Table; Our Recipe World
Sent Sa turday, February 24, 2007 8:55 PM

Prep: 30min; Bake: 40min; Cool: 2hr
Makes 16 servings
4 ounces sweet cooking chocolate

1/2 cup water
2 cups sugar
1 cup stick margarine or butter, softened
4 large eggs
2 1/4 cups all-purpose flour**or 2 1/2 cups
cake flour
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
Coconut-Pecan Frosting (below)
1. Heat oven to 350 degrees. Grease bottom and sides of 3

round pans, 8x1 1/2 or 9x1 1/2 inches. Line bottoms
of pans with waxed paper or cooking parchment
paper
2. Heat chocolate and water in 1-quart saucepan

over low heat, stirring until chocolate is melted; cool
3. Beat sugar and margarine in medium bowl with

electric mixer on high speed until light and fluffy. Beat
in eggs, one at a time. Beat in chocolate and vanilla on
low speed. Add remaining ingredients except frosting.
Beat on low speed just until blended. Pour into pans.
4. Bake 8-inch rounds 35 to 40 minutes, 9-inch

rounds 30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove from
pans to wire fack. Remove waxed paper. Cool com-
pletely
Recipes 2 Page 283

5. Fill layers and frost top of cake with Coconut-
Pecan Frosting, leaving side of cake unfrosted

Coconut-Pecan Frosting
Prep: 10min; Cook: 12 min; Cool: 30min
1 cup sugar
1/2 cup stick margarine or butter
1 cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecan
1. Mix sugar, margarine, milk, vanilla and egg yolks

in 2-quart saucepan. Cook over medium heat about 12
minutes, stirring occasionally, until thick
2. Stir in coconut and pecans. Cool about 30 min-

utes, beating occasionally, until spreadable. Fills one 8-
or 9-inch two-or-three-layer cake
*It's not recommended that you use vegetable oil spreads

Happy Eating Everyone!!!!!!!!!!
Recipes 2 Page 284

Italian Pot Roast
4:46 PM
Subject [Bulk] [Gourmet_Gourmand] Italian Pot Roast

Italian Pot Roast
A few weeks ago my mother and I attended a cooking demonstration by our local celebrity Italian chef, the
delightful Biba C aggiano. We Sacramentans are proud to call Biba our own; she has a fabulous restaurant, is
the author of several cookbooks, and for a while hosted her own cooking show on the Discovery C hannel.
You can see her in action, here with Martha Stewart. One of the recipes Biba demonstrated during our
evening with her was her "Stracotto di Manzo alla Fiorentina" or "The Braised Beef of Florence". Biba, in her
typical down-to-earth manner called it "nothing more than a glorified pot roast". It's a simple and delicious
recipe, much like our standard pot roast but with a soffritto base, the addition of tomatoes, and a whole
bottle of wine.
3 1/2 to 4 pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced
2 Tbsp chopped fresh flat-leaf parsley
1 bay leaf
1 Tbsp finely chopped fresh sage
3 cups medium-bodied Italian red wine (we used a Barbera)
1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
1 Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and
pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot,
shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all
sides, 10-12 minutes. Transfer the meat to a platter.
Recipes 2 Page 285

2 Reduce the heat to medium. Add the carrot, celery, and onion. C ook, stirring occasionally until the
vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic,
parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the
wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the
pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan
and turn it over a few times to coat it with the savory base.
3 Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil.
C over the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until
the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the
roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.)
4 Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the
sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and
adjust seasoning.
5 C ut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the
sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.
Serves 8.
Bon appetit, Lydia
__._,_.___
Recipes 2 Page 286

Quick Shrimp-and-Corn Soup
7:26 PM
Subject [Gourmet_Gourmand] Quick Shrimp-and-Corn Soup


From
Cooking spray
1 cup chopped onion
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 cups fat-free milk
1 (15-ounce) can cream-style corn
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of
mushroom soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 1/4 pounds medium shrimp, peeled and deveined
4 teaspoons sliced green onions
Heat a Dutch oven or large saucepan coated with cooking spray over
medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir
in cream cheese; reduce heat, and cook until cheese is melted. Add milk,
corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk
mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done.
Remove from heat. Sprinkle each serving with green onions.
Yield: 8 servings (serving size: 1 cup soup and 1/2 teaspoon green
onions)
Recipes 2 Page 287

onions)
CALORIES 228 (29% from fat); FAT 7.4g (sat 3.8g,mono 1.9g,poly 1.1g);
PROTEIN 18.8g; CHOLESTEROL 118mg; CALCIUM 176mg; SODIUM 663mg;
FIBER 1.5g; IRON 2.4mg; CARBOHYDRATE 20.8g
Cooking Light, APRIL 2000
This re cipe is subject to copyright protection and may not be reproduced without Cooking Light's
Bon appetit, Lydia
__._,_.___
Recipes 2 Page 288

Grilled mango chutney
7:20 PM
Subject [Gourmet_Gourmand] Recipe: Grilled mango chutney

Recipe: Grilled mango chutney

Dietitian's tip: Chutney is a relish of fruit simmered with vinegar and spices. Serve this
version at room temperature over chicken or rice or chill and spread over English
muffins.
SERVES 8
Ingredients
1 mango, peeled and pitted
1/4 cup sugar
1/4 cup chopped red onion
2 tablespoons cider vinegar
2 tablespoons finely chopped green bell pepper
1 tablespoon grated fresh ginger
1/4 teaspoon chopped fresh rosemary
Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat
source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking
rack 4 to 6 inches from the heat source.
Arrange the mango on the grill rack or broiler pan. Grill or broil on medium heat, turning
often, until slightly browned and softened, about 2 to 3 minutes on each side.
Remove from the mango from the grill and let cool for a few minutes. Transfer the
mango to a cutting board and chop into small chunks.
Place the mango in a large saucepan. Add the sugar, onion, vinegar, bell pepper and
spices. Bring the mixture to a boil. Reduce heat to low and simmer, uncovered. Cook,
stirring occasionally, until the pepper and onion are soft, about 5 to 7 minutes. Remove
from heat and let cool to room temperature. Serve immediately or cover and refrigerate
for up to 1 week.
Nutritional Analysis
(per serving)
Serving size: 2 tablespoons
Calories 44 Cholesterol 0 mg
Protein trace Sodium 1 mg
Carbohydrate 11 g Fiber 1g
Total fat 0g Potassium 59 mg
Saturated fat 0g Calcium 4 mg
Monounsaturated fat 0g
Recipes 2 Page 289

By Mayo Clinic Staff

Jan 1, 2005
© 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All
rights reserved. A single copy of these materials may be reprinted for noncommercial
personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "EmbodyHealth," "Reliable
tools for healthier lives," "Enhance your life," and the triple-shield Mayo Clinic logo are
trademarks of Mayo Foundation for Medical Education and Research.
Recipes 2 Page 290

Chicken Basque
7:25 PM
Chicken Basque
The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterran ean
but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My
interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a com plete
supper for four from the same pot – it needs nothing to accompany it!
Serves 4
Ingredients
1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
2 large red peppers
1 very large or 2 medium onions
2 oz (50 g) sun-dried tomatoes in oil
2-3 tablespoons extra virgin olive oil
2 large cloves garlic, chopped
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (made from the giblets) (click here for recipe)
6 fl oz (170 ml) dry white wine
1 level tablespoon tomato purée
½ level teaspoon hot paprika
1 level teaspoon chopped fresh herbs
2 oz (50 g) pitted black olives, halved
½ large orange, peeled and cut into wedges
salt and freshly milled black pepper
You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or,
failing that, any wide flameproof casserole of 8 pint (4½ litre) capacity.
Click here to buy Casserole Pans
Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and
pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. Th e dried
tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.
Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and
brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a
draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot,
add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5
minutes.
After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garlic is pale gol den
and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sto ck,
wine, tomato purée and paprika. As soon as everything has reached simmering point, turn the heat down to a gentle simmer.
Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the
liquid). Finally, sprinkle the herbs over the chicken pieces and scatter the olives and wedges of orange in among them.
Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes -1 hour or until the rice is cooked but
still retains a little bite. Alternatively cook in a pre -heated oven at gas mark 4, 350°F (180°C), for 1 hour.
This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken.
Pasted from <http://www.deliaonline.com/recipes/chicken-basque,1321,RC.html>
Chicken Basque
Recipes 2 Page 291

Recipes 2 Page 292
Rhubarb and Amaretti Crumble with Vanilla Bean Custard
7:27 PM

– How to cheat
Yes, you can buy packets of crumble mix, which I suppose would be the obvious choice for a cheat, but please don’t. They
are full of undesirables like hydrogenated vegetable oil and not a hint of butter. The thing about this crumble is that you can
just fling all the ingredients into a processor and, at the push of a button, you have what must be the very best crumble
topping of all. I’m using rhubarb in this case because it’s at its best now, but you can in fact use this crumble with any fruit
you care to choose. Also – because crumble and custard are made for each other – another good cheats’ wheeze is to
scrape the seeds out of a vanilla pod into a tub of Tesco Finest fresh custard. It’s funny how that extra shot of fragrant
vanilla just makes it taste homemade!
Serves 4
Ingredients
1 lb (450 g) rhubarb
11/2 tablespoons demerara sugar
1½ tablespoons demerara sugar
1 level teaspoon ground ginger
For the crumble:
1½ oz (40 g) chilled butter, cut into small dice
3 oz (75 g) self-raising flour
2 oz (50 g) demerara sugar
2 oz (50 g) whole almonds, skin on
4 Amaretti Virginia biscuits
To serve:
1 x 500 g tub Tesco Finest fresh custard
1 vanilla pod
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a 7½ inch/19 cm square baking dish, such as Apilco.
All you do with the rhubarb is wash it, then cut it into 1 inch (2.5 cm) chunks and arrange these in a baking dish (we used a
7½ inch/19 cm square Apilco dish). Then just sprinkle the sugar and ginger on top.
Now for the crumble: all you do is place the butter, flour and sugar in the processor and give it a whiz until it resembles
crumbs. Next add the almonds and amaretti biscuits and process again – not too fast – until they are fairly finely chopped
but with a few chunky bits.
Now simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish and, using the
flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be.
Bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping
golden brown and crisp. Meanwhile empty the custard into a serving jug, split the vanilla pod lengthways and, using a
teaspoon, scrape the seeds into the custard, then keep it chilled in the fridge.
Serve the crumble warm from the oven with the chilled custard and just sit back and wait for all the ‘wows’ and ‘yums’.
Hero ingredients:
• Amaretti Virginia biscuits
• Tesco Finest Custard
This recipe first appeared in You magazine.
Pasted from <http://www.deliaonline.com/recipes/rhubarb-and-amaretti-crumble-with-vanilla-bean-custard,1576,RC.html>
Recipes 2 Page 293

Coffee and Hazelnut Macaroons
7:31 PM

These crunchy little hazelnut biscuits go very well with Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce.
Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies. You can also make very tiny
biscuits and serve them in cases as petits fours to go with coffee. They also freeze well, so it's useful to have a little st ock of them
to serve with ice cream.
Makes approximately 30
Ingredients
2 level tablespoons powdered instant coffee
4 oz (110 g) hazelnuts, skinned
8 oz (225 g) caster sugar
2 heaped teaspoons ground rice
2 large egg whites
You will also need 2 baking sheets and some edible rice paper.
First the nuts need to be ground to a coarse meal consistency: this can be done in a food processor using the 'pulse' action – but
do be careful because one pulse too many and they become very oily. Alternatively you can use a small -handled nut grinder.
Put the ground nuts in a mixing bowl together with the sugar and ground rice, and mix them well together. Then stir in the
unbeaten egg whites and the coffee powder and continue to mix to a stiffish paste. Now line two baking sheets with the rice
paper and put teaspoonfuls of the biscuit mixture on them, leaving room in between them for expansion during the cooking.
Bake in the oven for 30-35 minutes or until they are crisp on top. Leave to cool completely before lifting the biscuits from the
baking sheet, and store in an airtight tin until needed.
This recipe is taken from Delia Smith’s Christmas.
Pasted from <http://www.deliaonline.com/recipes/coffee-and-hazelnut-macaroons,923,RC.html>
Recipes 2 Page 294

Pumpkin Soup with Toasted Sweetcorn
7:33 PM

This is a very fine combination: the soft, velvety texture of the pumpkin makes the soup deliciously creamy and the toasted
sweetcorn provides contrasting flavour and some crunch.
Serves 6
Ingredients
1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1 inch (2.5 cm) dice
1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs)
1 oz (25 g) butter
1 medium onion, peeled and finely chopped
10 fl oz (275 ml) whole milk
1¼ pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder
1 teaspoon melted butter, for the sweetcorn
You will also need a lidded saucepan with a capacity of 3 pints (1.75 litres).
Click here for Swiss Vegetable Bouillon
Begin by melting the butter in the saucepan, then add the onion and soften it for about 8 minutes. After that add the
chopped pumpkin (or butternut squash), along with half the sweetcorn, then give everything a good stir and season with
salt and pepper. Put the lid on and, keeping the heat low, allow the vegetables to sweat gently and release their juices – this
should take about 10 minutes. Next, pour in the milk and stock and simmer gently for about 20 minutes. Put the lid on for
this but leave a little gap (so it's not quite on) because, with the presence of the milk, it could boil over. Keep a close e ye on
it anyway.
While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mix the rest of the sweetcorn with the melted
butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm)
from the heat – it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweetcorn
around on the baking tray halfway through.
When the soup is ready, pour it into a food processor or blender and blend it to a purée, leaving a little bit of texture – it
doesn't need to be absolutely smooth. You will probably need to do this in 2 batches. Serve the soup in warm bowls with the
toasted sweetcorn sprinkled over.
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
Pasted from <http://www.deliaonline.com/recipes/pumpkin-soup-with-toasted-sweetcorn,1361,RC.html>
Recipes 2 Page 295

French Onion Soup
7:34 PM
French Onion Soup

There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn
mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of
crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!
Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
2 oz (50 g) butter
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
2 tablespoons Cognac
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity.
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using
your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each
one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onio ns,
garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6
minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes , by
which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As so on as
it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently,
without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for
seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven
and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the
top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden
brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!
This recipe is taken from Delia Smith's Winter Collection and The Delia Collection: Soup.
Pasted from <http://www.deliaonline.com/recipes/french-onion-soup,1308,RC.html>
Recipes 2 Page 296

Leek, Onion and Potato Soup from Delia Online
7:35 PM
Leek, Onion and Potato Soup

– New recipe/How to Cheat
This is my most favourite soup in the world and now we can buy extremely good mashed potato frozen
it means we can be a little bit more spontaneous about the whole process of soup making. Potato ready-
mashed with stock added makes an excellent backdrop to other ingredients, spinach for instance or
watercress, but as I said leeks are my top of the pops in soups. Yes I know we cheats can all easily buy
ready-made soup from supermarkets but, why oh why do they never get it quite right? Probably has
something to do with a very boring subject called shelf life!
Serves 4
Ingredients
4 large leeks
1 medium onion, chopped small
175 g (7 discs) McCain frozen Simply Mash
1 oz (25 g) butter
11/2 pints (850 ml) stock, made up from Marigold Swiss vegetable bouillon powder
10 fl oz (275 ml) milk
To serve:
1 tablespoon crème fraiche or double cream
11/2 tablespoons snipped fresh chives or chopped fresh parsley
To prepare leeks, first take off the tough outer leaves and trim off most of the very green part. Now,
using a sharp knife, place the leek on a flat surface and make an incision vertically about halfway down
(because of the intricate layers, there can be dust and grit trapped in-between, usually in the upper
part). Now turn on the cold tap and fan out the layers of leek to rinse them through and rid them of any
hidden dirt. Then slice them in one inch slices.
Now in a large, thick-based saucepan, gently melt the butter, then add the leeks and onions, stirring
them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper,
then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock, milk and the frozen mashed potatoes. Stir well and when it reaches a gentle
simmer, cover and cook gently for a further 10 minutes or until the vegetables are soft and the mash has
thoroughly defrosted – don’t have the heat too high as the milk can boil over. Now put the whole lot
into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in
batches, make sure you have a bowl to hand to put the first batch into.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Before serving
sprinkle with freshly snipped chives or parsley and add a swirl of crème fraiche.
Ins erted from <http://www.deliaonline.com/recipes/leek-onion-and-potato-soup,1810,RC.html>
Recipes 2 Page 297

Carrot and Coriander Soup from Delia Online
7:36 PM
Carrot and Coriander Soup

– New recipe
This is a lovely soup to make with spring carrots that are not quite as sweet as those in
the summer. Coriander is said to have the flavour of roasted orange peel, which makes
the two perfect partners. Serve the soup with plenty of warm crusty bread.
Serves 6
Ingredients
2 lb (900 g) carrots, peeled and chopped
1 tablespoon coriander seeds
1 oz (25 g) butter
1 small clove garlic, crushed
2 pints (1.2 litres) chicken or vegetable stock
3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish
3 tablespoons crème fraîche
salt and freshly ground black pepper
Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and
tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the
pan. Now tip them into a pestle and mortar and crush them coarsely.
Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-
quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed
seeds, then cover the pan and let the vegetables cook over a gentle heat until they are
beginning to soften – about 10 minutes.
Next, add the stock and season with salt and pepper and bring everything up to the boil. Then
reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the
vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in
batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan
and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the
soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with
a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of
fresh coriander.
This recipe first appeared in The Delia Collection: Soup.
Recipes 2 Page 298

BEEF AND BROCCOLI STIR-FRY
8:46 PM
Subject [Gourmet_Gourmand] BEEF AND BROCCOLI STIR-FRY

Beef and Broccoli Stir-Fry

Chinese noodles, available in the Asian section of most supermarkets, are a delicious
accompaniment. You can also serve the stir-fry over white or brown rice.
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
Ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2 -inch-
by-3-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds,
florets separated into bite-size pieces
C oarse salt
1. In a large, shallow bowl, mix soy sauce, apple juice, vinegar,

sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let
marinate 15 minutes. Transfer meat to a plate; reserve marinade.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat.

In two batches, cook meat until lightly browned, turning once, about
2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir
up browned bits with a wooden spoon. Pour into marinade; whisk in
cornstarch.
3. In same skillet, fry broccoli in remaining teaspoon oil over high

heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup
water; cook until broccoli is tender, 6 to 8 minutes.
4. Stir marinade, add to pan, and bring to a boil. Cook, stirring,

until thickened, 30 seconds. Return meat to pan; toss to coat.
Season with salt and pepper. Serve immediately.
P er s erving: 319
calories; 15.3 grams fat; 32.1 grams protein; 14.3
grams carbohydrates; 3.5 grams fiber.
N ote: Tomake it easier to slice the steak very thinly, place it in the
freezer for 20 to 30 minutes, wrapped well in plastic.
Recipes 2 Page 299

PEANUT BUTTER CREME BRULEE
9:58 PM
Subject [Gourmet_Gourmand] PEANUT BUTTER CREME BRULEE

1 1/3 cups whole milk

1 1/3 cups whipping cream
6 tablespoons plus 6 teaspoons sugar
3 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
8 large egg yolks
Preheat oven to 300°F. Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan
over medium-high heat just until sugar dissolves, removing from heat when bubbles begin to
form around edges. Place peanut butter in large heat-resistant bowl. Add 1 cup hot milk mixture
to peanut butter and whisk until smooth; return peanut-buttermilk mixture to pan and whisk to
blend. Whisk egg yolks in same large bowl. Gradually whisk hot peanut-buttermilk mixture into
yolks; return to same saucepan. Stir mixture over medium heat until custard thickens enough to
leave path when finger is drawn across, about 4 minutes. Strain custard into large measuring cup.
Divide custard among six 3/4-cup ramekins or custard cups.
Place ramekins in large roasting pan. Add enough hot water to pan to reach halfway up sides of
ramekins.
Bake custards until sides are set and centers jiggle only slightly when dishes are nudged, about
40 minutes. Cool slightly. Remove ramekins from water bath and refrigerate uncovered until
cold, about 4 hours. DO AHEAD Custards can be made 1 day ahead. Cover and keep
refrigerated.
Sprinkle each custard with 1 teaspoon sugar. Using kitchen torch, melt sugar until deep amber
color or, alternatively, place custards under broiler until sugar melts and turns deep amber.
Refrigerate custards until sugar hardens, about 15 minutes. DO AHEAD Can be made 1 hour
ahead. Keep refrigerated.
Makes 6 servings.
Bon Appétit
March 2007
Acadiana Restaurant
Recipes 2 Page 300

MEYER LEMON SOUFFLE
9:58 PM
Subject [Gourmet_Gourmand] MEYER LEMON SOUFFLE

MEYER LEMON SOUFFLE
Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we
think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to
the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall."
Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and
get it on the table immediately for everyone to dig in.
1 cup whole milk

4 large eggs, separated, plus 2 additional large egg whites
1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
1/3 cup fresh Meyer lemon or other lemon juice
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Special equipment: a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a
32- by 8-inch strip of parchment paper or wax paper
Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed
until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until
incorporated. Add hot milk in a slow stream, mixing until smooth.
Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and
simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to
a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper
and cool to room temperature, about 1 hour.
Put oven rack in lower third of oven and preheat oven to 375°F.
Butter soufflé dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until
foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff
peaks.
Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but
thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside
of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends
together.
Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé
mmediately.
Recipes 2 Page 301

mmediately.
Cooks' note: Lemon custard, without egg whites, can be made 1 day ahead and chilled, covered
directly with parchment or wax paper.
Makes 8 servings.
Gourmet
Menus
February 2007
Recipes 2 Page 302

CHESTNUT ICE CREAM
9:59 PM
Subject [Gourmet_Gourmand] CHESTNUT ICE CREAM

CHESTNUT ICE CREAM

This ice cream doesn't hit you over the head with the flavor of chestnuts. Mellow and creamy, it's
great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with
a delicate butter cookie.
1/2 vanilla bean

2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
4 large egg yolks
Special equipment: an instant-read thermometer; an ice cream maker
Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart
heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking
until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let
stand 15 minutes.
Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream,
whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat,
stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and
registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl,
discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice
and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight
container and put in freezer to harden, about 3 hours.
Cooks' note: Ice cream can be made 3 days ahead.
Makes about 1 quart.

Gourmet
February 2007
Adapted from Charlie Palmer
Recipes 2 Page 303

CHOCOLATE PIZZA
9:59 PM
Subject [Gourmet_Gourmand] CHOCOLATE PIZZA

CHOCOLATE PIZZA
For the true pizza lover: a dessert version.
Pizza dough
2 teaspoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly
floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over
dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and
white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped
hazelnuts over, cut into wedges, and serve.
Makes 6 servings.
Bon Appétit
March 2007
Giada De Laurentiis
Recipes 2 Page 304

A Smokin' Baba Ghanouj
10:22 PM

In her cookbook, "A Well-Seasoned Appetite," food writer Molly O'Neill poignantly describes this time of year as "summer's last
stand." In her introductory notes to a chapter entitled "Almost Autumn," O'Neill writes: "Summer's end seems to ask for deep,
huskier flavors, the kinds born of roasting, simmering and baking. Romancing summer and reveling in the new gives way to a
relationship. It's time to tend."
Chinese eggplant is great on the grill. (Kim O'Donnel)

In my own kitchen, I see this shift, looking at the new (apples and pears) but also finding ways to bridge the romance of summer
with the "impulse to insulate against cooler winds."
This week, as I pay my respects to summer's end, I am giving eggplant one last dance. And like O'Neill, I look for more intense
flavors that stand up to earlier sunsets and transitional breezes.
For these reasons, I turn to the smoky notes of baba ghanouj, an eggplant puree of Middle Eastern origins. Roasted for about an
hour, the flesh practically melts and feels like a hushed whisper on the tongue.
A few tablespoons of tahini paste, made from ground sesame seeds, brings a layer of nutty richness to the mix. The juice of a lemon
brings the puree out of a lazy languor, with tart brightness that keeps the equation balanced.
At this time of year, eggplants of all shapes and sizes emerge for their last hurrah. Although all are worth exploration, the most baba
ghanouj-friendly are of the larger, dark purple varieties - either "globe" or "Italian" - which have a higher flesh-skin ratio.
Share your favorite way to savor the last bit of eggplant (or baba ghanouj variation) in the comments area below.
Baba Ghanouj
Adapted from "Lebanese Cuisine" by Madelain Farah
Ingredients:
1 large eggplant (Western, "globe" variety or Italian works here)
Olive oil to taste
1/2 teaspoon salt, plus more to taste
3-4 tablespoons tahini paste
1/4cup water
1/4-1/2 cup lemon juice, to taste
optional garnish: chopped parsley, pomegranate seeds
Method:
Preheat oven to 375 degrees. Slice eggplant in half, lengthwise, and place on a baking sheet. Roast until flesh is extremely tender
and thoroughly cooked, about 1 hour. Brush olive oil on top of eggplant halves if flesh appears to drying out. Remove from oven
and allow to cool slightly. Drain off any resulting liquid.
With a teaspoon, scoop out flesh and place into the bowl of a food processor. Add garlic and salt, and puree gradually, using pulse
setting. Add tahini and pulse. Finally add water and lemon juice, and pulse-puree. Taste for salt and tartness, and adjust accordingly.
By Kim ODonnel | Septem ber 20, 2006; 12:05 PM ET | Category: Seasonal
Pasted from <http://blog.washingtonpost.com/mighty-appetite/2006/09/a_smokin_baba_ghanouj.html>
Recipes 2 Page 305

Coconut Cake Diary, Part 2
10:25 PM

Friday, 12:15 p.m.: The cake is completely cooled, which is key to successful icing application. In a makeshift double boiler, I heat
egg whites, sugar, water and vanilla, until the mixture is 140 degrees and the sugar is dissolved. With an electric mixer, I beat the
warm mixture until it transforms into a fluffy meringue, holding soft peaks. I spread a light layer of the white stuff on top of the
cooled cake to create an adhesive, and then I mix in 1 cup of shredded coconut, which seems to be ineffective. I learn just a few
minutes later that sprinkling the coconut on top of the finished cake has a more dramatic effect. The result is stunning, like newly
fallen snow.
At last, chocolate coconut uni-layer success. (Kim O'Donnel)

I cut into my creation and the color contrast -- dark choc against snowy coconut -- is just as I had envisioned. The cake is as tender as
I remember in the two-layer version, and the earthy chocolate loves the fatty tropical fruit. I miss the two layers not even a bit.
Very Good Chocolate Cake
Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock
Ingredients
2 cups granulated sugar
1/2 teaspoon salt
1 cup hot (not boiling) water
4 ounces unsweetened chocolate, finely chopped
2 eggs, at room temperature
1/2 cup vegetable oil or applesauce
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Tools: 9 or 10-inch springform pan or 2 nine-inch round cake pans
Method
Preheat oven to 325. Butter, flour and line springform pan with parchment paper.
• Sift together sugar, flour, salt and baking soda in a bowl. In another bowl, pour hot water over chocolate, allowing it to melt
completely. In a third bowl, whisk eggs and oil (or applesauce), then add sour cream, vanilla and chocolate mixture. Fold wet
mixture into dry, by thirds, incorporating after each addition. Divide batter evenly between the cake pans.
• Bake about 55 minutes, until a cake tester inserted in center comes out clean. Transfer cake to rack and allow to rest for five
minutes loosening the ring. To unmold, run a flat-edged knife between cake and sides of pan. Grab edge of parchment paper and
carefully pull off bottom pan. Allow cake to completely cool before peeling off parchment and frosting.
Fluffy White Icing w/ Shredded Coconut
Adapted from "Perfect Light Desserts" by Nick Malgieri and David Joachim
Ingredients
2 egg whites
pinch salt
1 ½ cups granulated sugar
1/3 cup water
1 cup shredded coconut
Method
Half fill a medium saucepan with water and bring it to a boil over medium heat. Regulate heat so that wate simmers gently but isn't
boiling violently. Combine all icing ingredients in a heatproof bowl and whisk by hand just to mix. Place bowl over saucepan and
whisk gently until egg whites are hot (140 degrees on an instant read thermometer) and the sugar is dissolved. Remove from heat and
beat the mixture with an electric mixer, on medium speed, until icing is cooled and increased in volume. It will turn into a
marshamallowy fluff, almost meringue like.
With a flat knife, spread icing on top, starting from the center, working to the eges and sides. When you have sufficient coverage,
sprinkle coconut all over the cake, pressing it into the sides.
By Kim ODonnel | January 26, 2007; 5:13 PM ET | Category: Desserts
Pasted from <http://blog.washingtonpost.com/mighty-appetite/2007/01/coconut_cake_diary_part_2.html>
Recipes 2 Page 306

Jelly (Doughnuts) in My Belly
10:28 PM

Hanukkah, the Jewish Festival of Lights, which is well underway, continues through Saturday, Dec. 23. A commemoration of the
Maccabees' victory over the Syrians back in 165 B.C., Hanukkah also honors the miracle of the oil that burned for eight days in
the temple that the Maccabean priests had reclaimed.
Come fry w ith me. (Kim O'Donnel)

For cooks, this means carte blanche for fried food. As Nigella Lawson writes in her book, "Feast": "The one important thing you
need to know [about Hanukkah] is that it provides a divine ordination to eat deep-fried foods."
To be fair, I'd venture to say that hightailing it to the nearest drive-thru window for an order of fries would not be in keeping with
the spirit of Hanukkah (not to mention the trans fat factor).
But done at home, a little bit of fried tenderness every once in a while sounds positively festive and scrumptious. Yesterday
morning, I was up to my elbows in doughnut dough and granulated sugar, making a batch of sufganiyot, aka jelly doughnuts.
For a moment, scratch the notion of a Dunkin' variety pastry and think fritters instead. Cute little fried pastries, akin to a beignet,
with a smidge of jam, rolled in sugar. Ooh baby. Generally, I am not a compulsive eater, but yesterday the floodgates opened. I
couldn't get enough of these things!
What's nice about the recipe below is that you can make it in stages. Sunday night just before bed, I made the dough and allowed
it to rise overnight in the fridge. While still in my pajamas yesterday morning, I heated up the oil and rolled out the dough, which
is tender and fairly forgiving.
A few notes:
It's really key to heat the oil to 375 degrees and maintaining the temperature. Don't eyeball it; get a thermometer.
Getting the jelly inside doesn't have to be complicated. After the doughnuts have been fried and drained, make a small slit on one
side with a paring knife. Use a pastry bag with an "800" series tip or a flavor injector (maybe even a baster) and fill with about 1
teaspoon of your favorite seedless jam (I used plum) and fill the slit with the jammy filling.
Although they are best when still warm, the doughnuts were still doing the job later in the afternoon, and I must say, I have never
had such a good day-old doughnut as I did this morning.
Go on, try it for kicks, just once. And if you've got tried-and-true doughnut tricks to share, do so in the comments area below. For
a slew of fried pastry variations, check out "The World of Jewish Desserts" by Gil Marks, who dedicates an entire chapter to the
subject.
Talk to me for the last time this year, in my grand finale chat of 2006, today at noon.
Jelly Doughnuts
With help from "Joan Nathan's Jewish Holiday Cookbook" and "The World of Jewish Desserts" by Gil Marks
Ingredients
2 tablespoons active dry yeast (or 2 envelopes)
4 tablespoons granulated sugar, plus sugar for rolling
¾ cup water or milk, warmed to 105-110 degrees
2 ½ cups all-purpose flour
2 egg yolks
pinch salt
1 teaspoon cinnamon
1 1 /2 tablespoons unsalted butter (Margarine for Kosher; I may also try soy shortening here)
About 1 quart vegetable oil
About ½ cup seedless jam - plum, apicot, raspberry, blueberry
Method
Sprinkle yeast and 2 tablespoons of the sugar over the warmed water or milk and with a fork, mix to dissolve. Allow to get
foamy, at least five minutes.
In a large mixing bowl, make a well in the center with flour. Add yeast mixture, yolks, salt, cinnamon, butter and remaining 2
tablespoons sugar. With hands, mix to combine and turn out onto lightly floured work susrface. Knead about 5 minutes, ensuring
that butter is integrated, and dough is elastic. Alternatively, use a food processor with dough blade, about 2 minutes.
Put dough in a greased bowl, cover with plastic and place in refrigerator, allowing it to rise overnight.
Dust work surface with flour. Remove dough from refrigerator and allow to warm up slightly. With hands, press dough and rotate
in circular fashion, until you arrive at 1/8 inch thickness. Using a 2-inch cookie cutter, cut out circles. Cover with a cloth towel
and allow dough circles to rise for an additional 15 minutes.
Meanwhile, pour oil into a heavy-bottomed pot and heat until very hot, about 375 degrees.
With your hand, form dough circles into balls. Gently drop dough into oil, 4 or 5 at a time, using a slotted spoon. When golden
brown, turn dough on other side. Doughnuts will cook in under five minutes. Drain on paper towels.
With a paring knife, make a slit on the side of each doughnut. Using a pastry bag fitted with a "800 series" tip, add a teaspoon of
jam at a time, and fill slit with jam. Roll doughnut into a bowl of granulated sugar.
Pasted from <http://blog.washingtonpost.com/mighty-appetite/2006/12/jelly_doughnuts_in_my_belly.html>
Recipes 2 Page 307

Tasty Breakfast Recipes to Start Your Morning Right
Thursday, March 01, 2007
9:04 PM
Subject Tasty Breakfast Recipes to Start Your Morning Right

From Ma rtha Stewart Livi ng Newsletter
To BEAUTY01CA@GMAIL.COM
Sent Thurs day, Ma rch 01, 2007 7:40 PM
ISSUE 137—March 1, 2007
These classic dishes all have a special place on the breakfast table. Our helpful hints and favorite recipes will ensure big smiles every morning.
Classic French Toast

Pancakes 101
Waffles We Love
Eggs Six Ways
Making the Perfect Omelet
Blueberry Muffins
More Breakfast Essentials:

The Perfect Cup of Coffee
Bacon Glossary and Recipes
Maple Butter Topping
Perfect Pancakes
Perfect French Toast
A Good Thing Is About to Get Better

Very soon, we will be unveiling a brand -new marthastewart.com, with even more of the recipes, videos, and crafts you love. Until then, search our site for 15 years of our great
ideas.
* D on’t mis s your email from M artha Stewart L iving.
Recipes 2 Page 308

BACON
9:06 PM
Subject [Bulk] [Gourmet_Gourmand] BACON

Bacon
Bacon lends its salty, satisfying flavor to many dishes, such as baked beans, chowders, porridges, vegetables, puddings, pies , and of course, the classic American breakfast. It’s
not difficult to prepare : Just brown it for a few minutes in a heavy skillet over medium heat. The hard part is choosing from the wide variety of bac on available and deciding what
dish to prepare it with. Thick-sliced bacon, along with its melted fat, provides not only flavor but also the hot dressing to wilt greens in a spinach salad . The subtler flavor of
C anadian bacon is essential to the brunch classic Eggs Benedict . And a small amount of pancetta is all it takes to flavor a plate of Spaghetti Carbonara. Whatever bacon you choose,
look for strips in which the fat is firm and white and the lean meat is firm and deep pink.
GLOSSA RY
Pancetta
Pancetta is traditional Italian bacon that has been cured with salt, peppercorns, and cloves, but not smoked. It usually come s in a roll—similar to a sausage—and is sliced to order.
Irish Bacon
Made from lean meat from the eye of the pork loin, smoke -cured Irish bacon resembles a miniature boneless loin roast. It can be cut or sliced any way you like.
Canadian Bacon
Like Irish bacon, Canadian bacon comes from the pork loin and has less fat and fewer calories than American -style bacon. It is often called ―back bacon‖ because the meat comes
from the back of the pig.
A merican-Style Bacon
American-style bacon, such as Virginia bacon, is taken from the pig’s belly. It is salt cured and smoked, then the rind is removed bef ore slicing.
Slab Bacon
Slab bacon is a single, large piece of rind -on bacon. When smoked over corncobs, it acquires a particularly rich flavor.
Peppered Bacon
Peppered bacon is just what its name implies—bacon that has been coated with coarsely ground black pepper.
A pple Wood–Smoked Bacon

C ured in the smoke from smoldering apple wood, apple-smoked bacon has a delicate, sweet undertone.
SPECIA L THA NKS
Nodine’s Smokehouse
Torrington, CT 06790
800-222-2059 or 860-489-3213
Daniele Prosciutto
800-451-2535
Irish Food Imports

508-583-2213
Recipes 2 Page 309

EGGS: SIX COOKING METHODS
9:07 PM
Subject [Bulk] [Gourmet_Gourmand] EGGS: SIX COOKING METHODS

Sent Thurs day, March 01, 2007 9:03 PM
Eggs: Six Cooking Methods
Boiled Eggs
Despite the name, boiled eggs should not be boiled throughout the cooking process —a method that yields a rubbery result—but instead should be
brought to a boil and then removed from the heat.
Instructions:
Place eggs in a single layer in a saucepan, and cover with 1 inch of cold water. Bring to a boil, cover, and immediately remo ve from heat. Let stand
approximately 1 1/2 to 2 minutes for soft-boiled, 2 to 2 1/2 minutes for medium -boiled, and 12 to 13 minutes for hard-boiled. Remove eggs from
water.
Soft- and medium-boiled eggs should be served immediately in egg cups —perfect for cracking and scooping the egg right from the shell.
Hard-boiled eggs should be removed from the pot and plunged into a bowl of ice water. This prevents the yolk from discoloring due to overcooking
and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under co ld running water. Serve.
Recipes:
Deviled Eggs
Egg Salad Sandwich
Hard-Boiled Egg Sandwich
Spinach, Egg, and Bacon Salad
C urried Potato Salad
Scrambled Eggs
The key to fluffy scrambled eggs is to beat the eggs briskly for at least 15 seconds before cooking, incorporating air to pro duce large, puffy curds.
Instructions:
In a medium bowl, beat eggs (2 per serving) vigorously for at least 15 seconds. In a medium nonstick skillet over medium -high heat, melt 2
teaspoons butter. When the butter is melted and foamy, add eggs. Reduce heat to medium, and using a spatula or flat wooden sp oon, push the
cooked eggs toward the center while tilting the pan to distribute the runny parts. When the eggs are almost set, scramble the m gently, turning them
over a few times. Serve immediately.
Fried Eggs
Break the eggs into a bowl before sliding into the skillet to prevent the yolks from breaking. When a fresh egg is added to a hot skillet, the thick
white of the albumen clings to the yolks. To ensure that the egg white is set throughout, gently break the sac with the tip o f a spatula to distribute
the white evenly.
Instructions:
Heat a medium nonstick skillet over high heat. Break eggs (2 per serving) into a small bowl. When butter is melted, carefully slide eggs into pan,
holding the bowl as close to the pan as possible to prevent breaking yolks. Reduce heat to medium, and gently poke egg -white sac to release
whites, tilting the pan to distribute them. Cook until whites are set, about 1 minute. (For eggs over easy: After whites are set, carefully turn eggs
over with a spatula. Cook 30 seconds on other side). Serve immediately.
Recipe:
Fried Eggs with Prosciutto and Asparagus
Coddled Eggs
C oddling is a gentle steaming method that produces a tender egg. The eggs are cooked in individual ceramic or glass coddling cups with lids.
Recipe:
C oddled Eggs
Poached Eggs
Always use the freshest eggs you can find for poaching: The thick albumen will hold its shape better around the yolk than old er eggs. Add vinegar to
the poaching water to help the eggs coagulate faster by preventing the whites from spreading out.
Instructions:
Bring a large, wide saucepan of water and 1 tablespoon of vinegar (any flavor) to a boil. Break one egg at a time into a smal l heatproof bowl, about
the size of one egg. Reduce heat so that the water is just simmering. Slightly immerse the bowl in the water, and gently slid e in the egg. After all
eggs are added, cover pot, turn off heat, and let stand 2 to 3 minutes. Using a slotted spoon, remove eggs in the order they were added and set
spoon briefly on a kitchen towel to drain. Trim ragged edges with a knife or scissors, if desired, and serve immediately.
Planning Ahead:
If cooking for a crowd, poached eggs can be made ahead of time: C hill in an ice -water bath, transfer to a covered container, and refrigerate for up
to 24 hours. Reheat them by immersing in simmering water for 1 minute.
Recipes:
Eggs Benedict
Poached Egg and Toast Salad
Bacon and Eggs

Bacon and eggs are an undeniable pair. The salty crispness of a strip of fried bacon is the perfect complement to the silky, creamy texture of eggs.
Don’t forget one when cooking the other. For an unforgettable breakfast, try our brown sugar–glazed bacon with any of these egg preparations.
Recipes 2 Page 310

Recipes 2 Page 311
Potatoes Rosti
9:08 PM
Subject [Gourmet_Gourmand] Potatoes Rosti

Rosti is a very crispy, fried potato cake, the national dish of

Switzerland. It can be served in a variety of ways, plain is great
too but I prefer it with sour cream. Traditionally it is served as
an appetizer but it can be the potato event in any big meal. You can
also top it with grated cheese, or poached egg, etc. I like it with
a big fat sausage on a brunch or dinner.
2 lbs potatoes (Yukon gold works well)

1 small onion
3/4 tsp salt
1/2 tsp fine black pepper or to taste
3 Tbspns butter
Boil potatoes till firm but not quite cooked, maybe 5 minutes less
than for ready to mash. Drain very well and let them cool
completely. Using a cheese grater, grate the potatoes to a coarse
grate, and also grate the onion. Mix with salt and pepper and toss
well together.
In a large cast iron or heavy non stick pan, melt 2 Tblspns butter.
Add the mixture and press it down firmly into place. Now, on medium
heat, let it cook for about 10 minutes, don't try to lift it or move
it at all. (Just trust me.) No lid! Then, after 10 mins, slide a
large plate in on top of the potatoes and, using good oven mitts,
invert the whole thing so your potato cake is lying brown side up on
the plate. (Beautiful thing, ain't it?) Now put the pan back on the
burner and add the other Tbslpn of butter, allow to melt well. Slide
the rosti back into the pan, brown side up, carefully, so the
unbrowned side goes to the bottom to cook. Leave it 6 mintues. Then
top it with cheese, if used, and allow it to melt. Cut it in the pan
into quarters and serve with sour cream or applesauce.
This flipping took a bit of practice when I first learned the

technique on omelettes etc.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Visit my Website!
www.CanadianSpiceMarket.com
Recipes 2 Page 312

CINNAMON SUGAR WAFFLES
9:09 PM
Subject [Bulk] [Gourmet_Gourmand] CINNAMON SUGAR WAFFLES

Cinnamon Sugar Waffles
Serves 4 to 6
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron
is closed.
1/4 cup sugar
2 teaspoons ground cinnamon
Buttermilk Waffle batter
1. In a small bowl, combine sugar and cinnamon; set aside.
2. Make batter, following steps 1 through 3 in the buttermilk

waffles recipe.
3. Ladle 1/3 cup batter onto each square of the waffle grid;
spread almost to the edges. Sprinkle with 1 to 2 teaspoons
cinnamon sugar.
4. C lose lid; bake 3 to 5 minutes, until no steam emerges from

waffle iron. Transfer to a baking sheet; place in an oven set to
low heat, about 200°, while using remaining batter. Serve
warm.
P hotograph by: Anna Williams
Recipes 2 Page 313

BANANA NUT BUTTERMILK WAFFLES
9:10 PM
Subject [Gourmet_Gourmand] BANANA NUT BUTTERMILK WAFFLES

Banana Nut Buttermilk Waffles
Serves 4 to 6
1/2 cup packed light-brown sugar
2 tablespoons granulated sugar
1/2 teaspoon salt
3 large eggs, separated
2 cups nonfat buttermilk
8 tablespoons (1 stick) unsalted

butter, melted
1 teaspoon pure vanilla extract
3 very ripe bananas(about 1 1/4

pounds)
1 tablespoon freshly squeezed lemon

juice
2/3 cup coarsely chopped walnuts
1. Preheat a waffle iron. Into a

large bowl, sift together flour, brown
sugar, granulated sugar, baking
powder, salt, cinnamon, and nutmeg.
2. In a medium bowl, whisk

together egg yolks, buttermilk,
butter, and vanilla. Pour into dry
ingredients; stir until just combined.
3. In a separate bowl, coarsely

mash bananas and lemon juice; stir
into batter along with the walnuts. In
a medium bowl, beat egg whites with
a hand-mixer until stiff but not dry.
Fold into the batter.
4. Ladle about 1/3 cup batter onto

each section of the waffle grid;
spread batter almost to the edges.
C lose lid; bake until no steam
emerges from waffle iron, 5 to 6
minutes.
5. Transfer cooked waffles to a

baking sheet; place in an oven set to
low heat, about 200º, while using
remaining batter. Serve.
Recipes 2 Page 314

Recipes 2 Page 315

Fudge Frosting
9:11 PM
Subject [Gourmet_Gourmand] Fudge Frosting

To Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Fa vorite Recipe Exchange; Recipes Share Friends;
Reci pe Heaven; Recipes And More; Country Pa ntry; Chri stians Sharing Recipes; Our Recipe Swap; Recipes Are Us
Cc Appetizer Dessert Ca rt; Lets Cook; Friends Global Cooks; Wa nda's Recipe Exchange; Gourmet Gourmand;
Angeliques Kitchen; Recipe Oa sis; Fruit Recipe; Recipes Recipes; Our Ki tchen Table
Fudge Frosting
Makes 8 servings, about 1 1/4 cups each

1/4 cup milk
2 tablespoons stick margarine or butter
1 tablespoon light corn syrup
Dash of salt
1/2 to 3/4 cup powdered sugar
1. Mix granulated sugar and cocoa in 2-quart

saucepan. Stir in milk, margarinee corn syrup and salt.
Heat to boiling, stirring frequently. Boil 3 minutes, stir-
ring occasionally; cool
2. Beat in powdered sugar and vanilla until smooth.

Frosts one 8-or 9-inch cake or 13x9-inch cake
Note: To fill and frost one 8-or9-inch two-layer cake, use a

3-quart saucepan and double the ingredients

Recipes 2 Page 316

WAFFLES 101
9:11 PM
Subject [Bulk] [Gourmet_Gourmand] WAFFLES 101

Waffles 101
When you eat a waffle, do you make sure there’s a bit of syrup in every indentation?
Do you cut along the lines, or every which way? Perhaps it’s all those rows of neat
little squares that make us so set in our ways when it comes to waffles. And though
they are always festive on the breakfast table, they also make a surprising lunch and a
satisfying dinner. For a savory breakfast or lunch, potato waffles provide a superb
substitution for an English muffin in eggs Benedict, and cheddar-cornmeal waffles
make a memorable BLT.
Tips for Perfect Waffles

1. Folding beaten egg whites into the batter gives the waffles a light and fluffy texture.
2. Nonstick electric waffle irons are virtually foolproof. The capacity of the individual
grids will vary according to model. Ladle batter onto each section of the grid rather
than placing it in the middle. The grids should be full but not overflowing, or the batter
will seep out the sides of the iron when the top is closed.
3. The waffles will be ready a few minutes after the iron stops giving off steam.
C arefully lift the lid; if the waffles resist at all, they need a bit more cooking time.
Waffles We Love
Buttermilk Waffles
Our classic version of the ultimate waffle, flavored with brown sugar and vanilla bean.

Serve these with a pat of sweet butter and a drizzle of honey.
C innamon Sugar Waffles

Sprinkling buttermilk waffle batter with cinnamon sugar just before cooking gives the
waffles a crisp, crunchy topping.
Buckwheat Sour Cream Waffles

The addition of buckwheat flour to the batter gives these waffles an earthy flavor.
Serve with a dollop of crème fraîche and fresh blueberries.
Oat and Whole Wheat Waffles with Mango Sauce

Non-fat buttermilk and egg whites help reduce the amount of fat in these waffles,
which are topped with a sweet mango purée and sliced fresh fruit.
Potato Waffles
These hearty brunch or lunch waffles are perfect topped with soft poached eggs,
steamed asparagus, and a sprinkling of coarse salt.
Waffle Toppings
While it may seem difficult to improve upon the traditional combination of sweet butter
and maple syrup, the following waffle toppings will not disappoint:
 Fruit syrups
 Toasted pecans and honey
 Light-brown sugar and a squeeze of lime juice
 Best-quality yogurt and sliced bananas
 Fresh blueberries and crème fraîche
Recipes 2 Page 317

SILVER DOLLAR PEAR PANCAKES
9:12 PM
Subject [Bulk] [Gourmet_Gourmand] SILVER DOLLAR PEAR PANCAKES

Silver Dollar Pear Pancakes
Makes about two and one-half dozen 4-inch pancakes

The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates
a light glaze. This recipe can easily be halved.
4 Bosc or Bartlett pears
3 tablespoons pure maple syrup, plus more for drizzling
1/2 teaspoon unsalted butter
Best Buttermilk Pancakes batter
Sour creamfor garnish
1. C ore pears with an apple corer. Starting at the bottom, slice pears
crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple
syrup and cinnamon.
2. Heat an electric griddle to 375° or a heavy skillet until very hot.

Brush with butter; wipe off excess with a folded paper towel. Place a few
pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle
about 1/4 cup of the batter into center of each pear ring. Using the
bottom of a ladle, gently push batter over edges of pears. Let cook until
pancakes have bubbles on top and are slightly dry around the edges,
about 2 1/2 minutes.
3. Using a spatula, turn pancakes over; cook until golden on bottom,

about 1 minute. Repeat with remaining pears and batter. Serve with a
dollop of sour cream and extra syrup.
P hotograph by: Reed Davis
Recipes 2 Page 318

BEST BUTTERMILK PANCAKES
9:13 PM
Subject [Gourmet_Gourmand] BEST BUTTERMILK PANCAKES

Best Buttermilk Pancakes
Makes nine 6-inch pancakes
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If
serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the
griddle instead of butter.
1/2 teaspoon salt
3 tablespoons sugar
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1. Heat griddle to 375°. Whisk together flour, baking powder, baking

soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4
tablespoons butter; whisk to combine. Batter should have small to
medium lumps.
2. Heat oven to 175°. Test griddle by sprinkling a few drops of water

on it. If water bounces and spatters off griddle, it is hot enough. Using
a pastry brush, brush remaining 1/2 teaspoon of butter or reserved
bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in

pools 2 inches away from one other. When pancakes have bubbles on
top and are slightly dry around edges, about 2 1/2 minutes, flip over.
C ook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a

heatproof plate in oven. Serve warm.
Recipes 2 Page 319

PANCAKES 101
9:14 PM
Subject [Bulk] [Gourmet_Gourmand] PANCAKES 101

Pancakes 101
Whether your family calls them hotcakes, flapjacks, griddle cakes, Johnny cakes, or plain old pancakes,
they all have a special place on the American breakfast table. A few helpful hints will ensure a fluffy,
golden stack every morning.
Tips for Perfect Pancakes

1. Before you ladle on the batter, wipe the excess butter from the hot griddle using a folded paper
towel. This will ensure perfectly browned pancakes.
2. Use all-purpose flour in the batter. Bread flour yields tough, chewy pancakes, while pancakes made
with cake flour turn soggy when crowned with syrup. You can, however, experiment with flours that do
not affect the structure of the pancakes, such as cornmeal, buckwheat flour, or whole-wheat flour.
Substitute half of the all-purpose flour for any one of these.
3. Never whisk the batter until smooth; leaving lumps of unmoistened dry ingredients will result in
fluffier pancakes.
4. Flip the pancakes just as the surface bubbles begin to burst. Flipping them after all the bubbles are
gone produces a flatter pancake.
5. If you are adding ingredients such as blueberries or toasted nuts to the pancakes, sprinkle them over
the pools of batter right after they are poured on the griddle; this will help distribute them evenly.
6. Serve with a pat of softened butter between each pancake, and have a full pitcher of warm pure
maple syrup on hand for pouring with abandon.
Pancakes We Love
Buttermilk Pancakes
The addition of buttermilk gives these flapjacks a rich flavor with a pleasant acidic tang.

Small enough fit in the hand of the youngest pancake lover, these breakfast cakes have a sweet ring of
maple-glazed pear in the center.
Dutch Baby Pancake

A close relative of the popover and Yorkshire pudding, the Dutch-Baby pancake rises and falls as it
bakes, so the center stays soft and eggy. It’s traditionally served with a sprinkling of confectioners’
sugar and a squeeze of lemon juice. The craterlike shape makes it perfect for filling with fresh or cooked
fruit.
Pancake Add-Ins
For an extra-special breakfast, try adding any of the following ingredients to your favorite pancake
batter. For best results, add nut and granola toppings to the pancakes after they have been poured onto
the griddle; they will lose their crunch if they rest too long in the batter.
 Sliced bananas
 Sliced peaches or pears and ground cardamom
 Apples and ground cinnamon
 Fresh raspberries or blackberries
 Poppyseeds and lemon zest
 Shredded sweetened dried coconut
 Dried cherries and raisins plumped in fruit juice
 C hocolate chips
 C hopped toasted walnuts or pecans
 Homemade granola
Recipes 2 Page 320

Recipes 2 Page 321
CLASSIC FRENCH TOAST
9:15 PM
Subject [Gourmet_Gourmand] CLASSIC FRENCH TOAST

Serves 6
Any dense bread such as challah, brioche, or sourdough
will make rich French toast.
6 large eggs
1 1/2 cups heavy cream, half-and-half,

or milk
2 tablespoons pure vanilla extract
Pinch of ground nutmeg
Pinch of salt
6 one-inch-thick slices of bread,

preferably day old
Pure maple syrup, for serving

(optional)
1. Whisk together eggs, cream,

vanilla, cinnamon, nutmeg, and
salt in a medium bowl; set aside.
2. Place bread in a shallow

baking dish large enough to hold
bread slices in a single layer. Pour
egg mixture over bread; soak 10
minutes. Turn slices over; soak
until soaked through, about 10
minutes more.
3. Preheat oven to 250º. Place a

wire rack on a baking sheet, and
set aside. Heat 2 tablespoons
butter and 2 tablespoons
vegetable oil in a skillet over
medium heat. Fry half the bread
slices until golden brown, 2 to 3
minutes per side. Transfer to wire
rack; place in oven while cooking
remaining bread. Wipe skillet, and
repeat with remaining butter, oil,
and bread. Keep in oven until
ready to serve. Serve warm with
pure maple syrup, if desired.
P hotograph by: James Merrell
Recipes 2 Page 322

Sour Cream Frosting
9:44 PM
Subject [Gourmet_Gourmand] Sour Cream Frosting

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Sour Cream Frosting

Prep: 5 min

3 cups powdered sugar
1/2 cup sour cream
2 teaspoons vanilla
1. Mix margarine and powdered sugar until

blended
2. Stir in sour cream and vanilla. Beat until smooth

and spreadable. Frosts one 13x9 inch cake or fills and
frosts one 8-or 9-inch two layer cake

Chocolate Sour Cream Frosting
Mix 3 ounces unsweetened baking chocolate, melted and

cooled, with the margarine before adding powdered sugar
Recipes 2 Page 323

Chocolate Buttercream Frosting
9:46 PM
Subject [Gourmet_Gourmand] Chocolate Buttercream Frosting

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Prep: 15 min

2 teaspoons vanilla
3 ounces unsweetened baking chocolate,
melted and cooled
2 to 3 tablespoons milk
1. Mix all ingredients except milk in medium bowl
2. Stir in milk until smooth and spreadable. Frosts

one 13x9-inch cake generously or fills and frosts one
8-or 9-inch two-layer cake
Note: To fill and frost one one 8-inch three-layer cake, use 4 1/2 cups
powdered sugar, 1/2 cup stick margarine or butter, softened, 3 tea -
spoons vanilla and about 1/4 cup milk

Creamy Cocoa Frosting
Substitute 1/3 cup baking cocoa for the chocolate
Mocha Frosting
Stir in 2 1/2 teaspoons powdered instant coffee with the powdered

instant coffee with powdered sugar
White Chocolate Frosting
Recipes 2 Page 324

Substitute 3/4 cup (3 ounces) white baking chips, melted and cooled,
for the chocolate
Timesaving Tip
Place all ingredients in food processor. Cover and

process, stopping occasionally to scrape sides, until
smooth and spreadable
Recipes 2 Page 325

Omelet 101
10:00 PM
Omelet 101
Tips for Making the Perfect Omelet
1. Use clarified butter, which does not burn as quickly as salted or unsalted butter. If you do use regular butter,
watch carefully to keep it from burning.
2. Whisk the eggs immediately before you pour them into the hot skillet, otherwise they will deflate.
Incorporating lots of air into the eggs will ensure a light and fluffy omelet.
3. To make sure the skillet is the right temperature, hold your palm a few inches above it; when your hand feels
warm, the pan is ready.
4. After adding the eggs to the pan, simultaneously whisk the eggs and shake the skillet vigorously back and
forth over the heat for about 1 minute. (Keep the eggs moving, so you incorporate some of the runny parts with
the cooked curds.) The key to a fluffy omelet with a smooth surface is to stop whisking just before the egg sets.
5. Use a rubber spatula to gently fold half the omelet over the filling. Press down lightly on the half -moon to seal
the omelet.
6. To serve: Lift the skillet with one hand and hold a serving plate in the other. Tilt the skillet to let the curved
edge of the omelet slide onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in
the skillet over the curved edge on the plate.
A Note About Frittatas

A frittata is a round Italian omelet that has its fillings mixed into the eggs before cooking, rather than folded
inside like the French omelet. The eggs are cooked slowly over low heat, and finished in the oven or under the
broiler to set and lightly brown the top. The result is a firm and fluffy egg pie that can be eaten warm or at room
temperature. Leftover frittata can be sandwiched in a wedge of crusty bread for an excellent panino (Italian -
style sandwich).
Recipes
Frittata with Sausage and Pecorino
Green Tomato and Leek Frittata
Mini Frittatas (hors d’oeuvres)
Bacon and Egg Pie
Vidalia Onion and Potato Tortilla
page 1 | 2
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Recipes 2 Page 326

Blueberry Muffins
10:01 PM
Blueberry Muffins
Makes 6 large or 12 small muffins
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 cup milk
1 3/4 cups blueberries
1. Preheat the oven to 375º; butter large (3 3/4 inches) or small (2
3/4 inches) muffin tins, and set aside. In a large bowl, sift together
flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar on medium speed until fluffy,
about 3 minutes. Add egg, egg yolks, and vanilla; mix until well
combined. Reduce speed to low; alternate adding reserved flour
mixture and milk to mixer, beginning and ending with flour. Remove
bowl from mixer; gently fold in berries by hand. Divide batter among
muffin tins; sprinkle generously with sugar. Bake until light golden,
about 45 minutes for large muffins, about 30 minutes for small
muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire
Photograph by: Ken Kochey
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Recipes 2 Page 327

Maple Butter
10:03 PM
Maple Butter
Makes about 1 cup
This butter is delicious spread over toast or
on top of pancakes, waffles, and French
toast.
1 cup pure maple syrup
1 two-inch cinnamon stick
3/4 cup (1 1/2 sticks) unsalted
butter, cut into pieces
1. Pour maple syrup into a
medium saucepan; add
cinnamon. Bring to a boil over
medium-high heat. Cook until
a candy thermometer
registers 240° (soft-ball
stage), 10 to 15 minutes.
Remove the pan from heat,
discard cinnamon stick, and
stir in butter until melted.
2. Immediately transfer
mixture to the bowl of an
electric mixer fitted with the
paddle attachment. Beat,
starting on low and increasing
to high, until mixture is thick,
opaque, and creamy, about 8
minutes. Store in an airtight
container, refrigerated, up to
2 weeks.
Photograph by: Christoper
Baker
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Recipes 2 Page 328

Vanilla Buttercream Frosting
10:06 PM
Subject [Gourmet_Gourmand] Vanilla Buttercream Frosting

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Prep: 5 min

1/3 cup stick margarine or butter,softened
1 1/2 teaspoons vanilla
1. Mix powdered sugar and margarine in medium

bowl. Stir in vanilla and milk
2. Beat until smooth and spreadable. Frosts one

13x9-inch cake or fills and frosts one 8-or 9-inch
two-layer cake
Note: To fill and frost one 8-inch three-layer cake, use 4 1/2 cups
powdered sugar, 1/2 cup stick margarine or butter, softened, 2 tea-
spoons vanilla and about 3 tablespoons milk
Heat 1/3 cup cup butter (do not use margarine or spreads)
Lemon Buttercream Frosting
Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 tea-
spoon grated lemon peel
Maple-Nut Buttercream Frosting
Substitute 1/2 cup maple-flavored syrup for the vanilla and

milk. Stir in 1/4 cup finely chopped nuts
Recipes 2 Page 329

Orange Buttercream Frosting
Omit vanilla. Substitute orange juice for the milk. Stir in 2

teaspoons grated orange peel
Peanut Butter Buttercream Frosting
Substitute peanut butter for the margarine. Increase

milk to 1/4 cup, adding more if necessary
Recipes 2 Page 330

Caramel Frosting
Friday, March 02, 2007
6:36 PM
Subject [Gourmet_Gourmand] Caramel Frosting

Cooki ng With Haggermaker; Kri sty's Ki tchen Korner; Recipe Oa sis; Addicted To Recipes; Recipes Recipes; Bakery
Shoppe; Cooking With Terry
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R Us
Sent Fri day, Ma rch 02, 2007 5:36 PM
Caramel Frosting
Prep: 10 min; Cook: 10 min; Cool: 30 min

1/4 cup
1. Melt margarine in 2-quart suacepan over

medium heat. Stir in brown sugar. Heat to boiling, stir-
ring constantly; reduce heat to low. Boil and stir 2 min-
utes. Stir in milk. Herat to boiling; remove from heat.
Cool to lukewarm
2. Gradually stir powdered sugar. Place saucepan

of frosting in bowl of cold water. Beat until smooth
and spreadable. If frosting becomes too stiff, stir in
additional milk, 1 teaspoon at a time, or heat over low
heat, stirring constantly. Frosts one 13x9-inch cake or
fills and frosts one 8-or 9-inch two-layer cake

Recipes 2 Page 331

Vanilla Glaze
8:30 PM
Subject [Gourmet_Gourmand] Vanilla Glaze

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Vanilla Glaze
Prep: 5 min
Makes 16 servings, about 1 cup

1 1/2 teaspoons vanilla or clear vanilla
2 to 4 tablespoons hot water
1. Melt margarine in 1 1/2-quart saucepan
2. Stir in powdered sugar and vanilla. Stir in hot

water, 1 tablespoon at a time, until smooth and consis-
tency of thick syrup. Glazes one 12-cup bundt cake or
10-inch angel food or chiffon cake

Citrus Glaze
Stir 1/2 teaspoon grated lemon peel, orange, lime or grapefruit

peel into melted margarine. Substitute lemon, orange, lime or
grapefruit juice for the vanilla and hot water
Timesaving Tip
Use vanilla ready-to-spread frosting, sold in tubes. Place

1/2 cup frosting in microwavable bowl. Microwave uncovered
on High about 15 seconds or until frosting can be stirred
smooth and is thin enough to drizzle
Recipes 2 Page 332

Sweetened Whipped Cream
8:31 PM
Subject [Gourmet_Gourmand] Sweetened Whipped Cream

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Recipes Are Us

Prep: 5 min
For 1 cup whipped cream:
Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or pow-
dered sugar in chilled small bowl with electric mixer on high speed until
stiff
For 1 1/2 cups whipped cream
Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or

powdered sugar in chilled small bowl with electric mixer on high speed
until stiff
For 2 1/3 cups whipping cream
Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or

powdered sugar in chilled medium bowl with electric
mixer on high speed until stiff
Flavored Sweetened Whipped Cream
Beat 1 cup whipping (heavy) cream, 3 tablespoons granu-

lated or powdered sugar and one of the following
ingredients in chilled medium bowl with electric
1 teaspoon grated lemon or orange peel

1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoong rum flavoring
1/4 teaspoon maple flavoring
Recipes 2 Page 333

Recipes 2 Page 334

Saturday, March 03, 2007
10:01 AM
Subject [Gourmet_Gourmand] Coconut-Pecan Frosting

R Us
1 cup sugar
1 teaspoon vanilla
3 large egg yolks

minutes, stirring occasionall, until thick

or 9-inch two-or three-layer cake

Recipes 2 Page 335

Chocolate Truffle Filling
10:02 AM
Subject [Gourmet_Gourmand] Chocolate Truffle Filling

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Prep: 5 min; Cook: 5 min; Chill: 40 min
Makes 12 servings, about 1 2/3 cups
1 package (12 ounces) semisweet chocolate

chips (2 cups)
1/2 cup whipping (heavy) cream or hazelnut-
flavored nondairy liquid creamer
1. Heat chocolate chips and margarine in heavy

2-quart saucepan over low heat, stirring constantly,
until chocolate is melted; remover from heat
2. Stir in whipping cream. Refrigerate 30 to 40 min-

utes, stirring frequently, just until thick enough to
mound and hold its shape when dropped from a
spoon. If filling becomes too thick, microwave on
High (100%) 10 to 15 seconds to soften.) Fills and
frosts one 8 - or 9-inch cake layer, split

Recipes 2 Page 336

Blueberry Pie
Sunday, March 04, 2007
9:43 PM
Subject [Gourmet_Gourmand] Blueberry Pie

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Blueberry Pie
Makes 8 servings
Pastry for Two-Crust Pie (below)

3/4 cup sugar
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon stick margarine or butter
1. Heat oven to 425 degrees. Prepare pastry
2. Mix sugar, flour, and sinnamon in large bowl. Stir

in blueberries. Turn into pastry-lined pie plate. Sprin-
kle with lemon juice. Dot with margarine. Cover with
top pastry that has slits cut in it; seal and flute. Cover
edge with 2- to 3-inch strip of aluminum foil to pre-
vent excessive browning. Remove foil during last 15
minutes of baking
3. Bake 35 to 45 minutes or until crust is brown

and juice begins to bubble through slits in crust. Cool
in pie plate on wire rack. Serve warm if desired
**Spreads with at least 65% vegetable oil can be substituted

Blackberry, Boysenberry, Loganberry or

Raspberry Pie:
Increase sugar to 1 cup. Substitute fresh berries for the blueberries.

Omit lemon juice
Recipes 2 Page 337

Omit lemon juice
Timesaving Tip:
Substitute 6 cups drained canned blueberries for the fresh

blueberries
Two-Crust Pie
Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim overhanging
edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold
into fourths and cut slits so steam can escape
Place pastry over filling and unfold. Trim overhanging edge of top pastry
1 inch from rim of plate. Fold and roll top edge under lower edge, pressing
on rim to seal; flute. Or prepare Lattice Top (below) if desired
Easy Lattice Top:
Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn and place
5 to 7 strips crosswise over top at right angles. Do not weave strips
Recipes 2 Page 338

Cherry Pie
9:44 PM
Subject [Gourmet_Gourmand] Cherry Pie

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Cherry Pie
Makes 8 servings

1 1/3 cups sugar
6 cups red tart cherries, pitted
1. Heat oven to 425 degrees. Prepare Pastry
2. Mix sugar and flour in large bowl. Stir in cher-

ries. Turn into pastry-lined pie plate. Dot with mar-
garine. Cover with top pastry that has slits cut in it;
seal and flute. Cover edge with 2-to 3-inch strip of
aluminum foil to prevent excessive browning. Re-
move foil during last 15 minutes of baking

in pie plate on wire rack. Serve warm if desired.

Timesaving Tip
Substitute 6 cups frozen unsweetened pitted red tart

cherries, thawed and drained, or 3 cans (16 ounces
each) pitted red tart cherries, drained, for the fresh
cherries
Two-Crust Pie
Recipes 2 Page 339

Two-Crust Pie
Turn desired filling into pastry-lined pie plate,

9x11/4 inches. Trim overhanging edge of pastry 1/2
inch from rim of plate. Fold and
roll top edge under lower edge, pressing on rim to seal;
flute. Or prepare Lattice Top (below) if desired
Easy Lattice Top:
Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn

and place 5 to 7 strips crosswise over top at right angles.
Do not weave strips
Recipes 2 Page 340

Deep-Dish Apple Pie
9:46 PM
Subject [Gourmet_Gourmand] Deep-Dish Apple Pie

Deep-Dish Apple Pie

Prep: 45 min; Bake: 1 hr
Makes 12 servings
Pastry for One-Crust Pie (below)

1 1/4 cups sugar
1/4 teaspoon salt
11 cups thinly sliced peeled tart apples
(10 medium)
1. Heat oven to 425 degrees. Prepare pastry as directed =

except roll into 10-inch square. Cut slices near center so
steam can escape; fold pastry in half
2. Mix sugar, flour, cinnamon, and salt in

large bowl. Stir in apples. Turn into ungreased square
pan, 9x9x2 inches. Dot with margarine. Place top
pastry that has slits cut in it over filling and unfold.
Fold edges under just inside edge of pan
3. Bake 50 to 60 minutes or until juice begins to

bubble through slits in crust. Cool in pan on wire rack.
Serve warm if desired

Pastry For One-Crust Pie
Recipes 2 Page 341

Filled Crust: For pie, trim overhanging edge of pastry

1 inch from rim of pie plate. Fold and roll pastry under,
even with pie plate; flute.
Baked Crust (unfilled):
Heat oven to 475 degrees. For pie, trim overhanging

edge of pastry 1 inch from rim of pie plate. Fold and
roll pastry under even with pie plate; flute.
Recipes 2 Page 342

Graham Cracker Crust
Monday, March 05, 2007
6:02 PM
Subject [Gourmet_Gourmand] Graham Cracker Crust

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Sent Sa turday, Ma rch 03, 2007 9:13 PM

Makes 8 servings
1 1/2 cups (about 20 squares) regular or

cinnamon graham crackers, finely crushed
3 tablespoons sugar
2. Mix crumbs, margarine and sugar. Reserve 3 tablespoons

mixture for topping if desired. Press remaining mixture
firmly against bottom and side of pie plate, 9x1 1/4 inches
3. Bake about 10 minutes or until light brown; cool.
*Spreads with at least 65%vegetable oil can be substituted

Coconut Crust:
Heat oven to 325 degrees. Substitute flaked coconut for the graham cracker
crumbs. Decrease margarine to 3 tablespoons and omit the sugar. Bake
about 15 minutes or until light brown.
Cookie Crumb Crust:
Substitute chocolate or vanilla wafer cookies or gingersnaps for the graham

crackers. Decrease the margarine to 1/4 cup and omit the sugar
Timesaving Tip
To microwave, prepare as directed - except use microwavable

pie plate. Microwave uncovered on High 2 to 3 minutes, rotating
Recipes 2 Page 343

pie plate 1/2 turn every minute, until set; cool
Recipes 2 Page 344

Cookie Tart Pastry
6:03 PM
Subject [Gourmet_Gourmand] Cookie Tart Pastry

R Us
Cookie Tart Pastry

Makes 8 servings
1 1/4 cups all-purpose or unbleached flour

2 tablespoons packed brown sugar
1 large egg
2. Mix all ingredients until dough forms. Press firmly and

evenly against bottom and side of ungreased 11-inch tart
pan
3. Bake 10 to 12 minutes or until light brown; cool

Recipes 2 Page 345

Pastry For Pies And Tarts
6:04 PM
Subject [Gourmet_Gourmand] Pastry For Pies And Tarts

R Us

Makes 8 servings
One-Crust Pie
1/3 cup plus 1 tablespoon shortening or

1/3 cup lard
1 cup all-purpose or unbleached flour
1 teaspoon salt
2 to 3 tablespoons cold water
Two-Crust Pie
2/3 cup plus 2 tablespoons shortening or

2/3 cup lard
2 cups all-purpose or unbleached flour
1 teaspoon salt
1. Cut shortening into flour and salt, using pastry

blender or crisscrossing 2 knives, until particles are
size of coarse crumbs. Sprinkle with cold water, 1
tablespoon at a time, tossing with fork until flour is
moistened and pastry almost cleans side of bowl (1 to
2 teaspoons more water cab be added if necessary).
2. Gather pastry into a ball. Shape into flattened

round on lightly floured cloth-covered board. (For
Two-Crust pie, divide pastry in half and shape into 2
rounds.)
3. Roll pastry into circle 2 inches larger than

upside down pie plate, 9x1 1/4 inches, or 3 inches
larger than 10-or 11 - inch tart pan, with floured clth-
covered rolling pin. Fold pastry into fourths; place in
pie plate. Unfold and ease into plate, pressing firmly
Recipes 2 Page 346

against bottom and side.
One-Crust Pie
Filled Crust:
For pie, trim overhanging edge of pastry 1 inch from

rim of pie plate. Fold and roll pastry under, even
with plate; flute. For tart, trim overhanging edge of pastry
even with top of tart pan. Fill and bake as directed in pie or
tart recipe.
Heat oven to 475 degrees. For pie, trim overhanging edge of pastry
1 inch from rim of pie plate. Fold and roll pastry under, even with pie
plate; flute. For tart, trim overhanging edge of pastry even with top of
tart pan. Prick bottom and side of pastry throroughly with fork. Bake
8 to 10 minutes or until light brown; cool on wire rack
Two-Crust Pie
Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim
overhanging edge of pastry 1/2 inch from rim of plate. Roll other
round of pasty. Fold into fourths and cut slits so steam can escape.
Place pastry over filling and unfold. Turn overhanging edge of top pastry
1 inch from rim of plate. Fold and roll top of edge under lower edge,
pressing on rim to seal flute. Or prepare Lattice Top if desired
Baked Tart Shells
Prepare pastry as directed for One-Crust Pie (above) -

except roll pastry into 13-inch circle. cut into eight 4
1/2 inch circles.
Heat oven to 475 degrees. Fit circles over backs of medium

muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard cups,
making pleats so pastry will fit closely. (If using individual pie
pans or tart pans, cut pastry circles 1 inch larger than upside-
down pans; fit into pans.) Prick pastry thoroughly with fork to
prevent puffing. Place on cookie sheet.
Bake 8 to 10 minutes or until light brown. Cool before

removing from cups. Fill each shell with 1/3 to 1/2 cup
of your favorite filling pudding, fresh fruit, or ice cream
*If using self-rising flour, omit salt. Pie crusts made with self-rising
flour differ in flavor and texture from those made with all-purpose
flour.
Recipes 2 Page 347

flour.
1 Serving: (one crust); Calories 140 (Calories from Fat 90);

Fat 10g (Saturated 3g); Cholesterol 0mg; Sodium 65mg;
Timesaving Tip
Use a food processor - measure 2 tablespoons water (for

One-Crust Pie) or 4 tablespoons water (for Two-Crust
Pie) into small bowl. Place shortening, flour and salt in
food processor. Cover and process, using quick on-and-
off motions, until mixture is crumbly. With food processor
running, pour water all at once through feed tube just until
dough leaves side of bowl (dough should not form a ball).
Continue as directed in step 2
Recipes 2 Page 348

Maranui Surf Club Salad
6:44 PM
Subject [Gourmet_Gourmand] Maranui Surf Club Salad

Sent Monda y, Ma rch 05, 2007 6:02 PM

March 3, 2007 | by Heidi
One of my more memorable meals in New Zealand took place at the Maranui Surf Life Saving Club in
Wellington. Wellington sits at the base of the North Island on the expansive and picturesque Lyall Bay. On a
clear day you can see the South Island and all the miles and miles of rich turquoise-colored water in between.
I'v e never seen water quite like it - a seductive, alluring, tease of a blue making you crave a swim. Don't kid
y ourself, the water is cold enough (in December) to chill the marrow in y our bones.
The Maranui Surf Life Saving Club sits perched on a pleasant stretch of beach in the belly of the bay. My little
friend Jasper likes to collect beach glass near the boxy building where he informed me the pickings are good.
Lots of blue and green glass, and the occasional (and most coveted) heart-shaped beach glass.
The waters off the southern tip of the North Island are no joke and the club has been providing surf life saving
services for nearly 1 00 y ears. Big waves and big surf are commonplace here and the local North-to-South Island
ferry is endearingly referred to as the vomit comet. Nothing demonstrates the big waters better than this clip of
a freighter leaving Wellington as it heads into the Cook Straight.
A quirky café has taken up residence (relatively recently) in the surf club, providing locals with good food,
eclectic 40's-era surf club décor, and epic panoramic views. I loved it the minute I set foot inside. They serve a
Kiwi-fied version of café food with a decidedly natural food twist. While you could certainly order eggs, soup,
burgers or a sandwich - their "big bowls" were the thing that caught my attention. I ordered a roast pumpkin,
chickpea, and red onion bowl that I am going to riff off of for today's recipe. I could have gone back every day
for a week to taste my way through all the big bowls. They had a green tea soba noodle bowl with sesame and
fresh coriander, they also had a barley salad with green beans, peanuts, and cherry tomatoes. All looked
delicious.
Recipes 2 Page 349

In this v ersion of the chickpea salad bowl I used acorn squash in place of the pumpkin. As I mention down
below, I believe they used dill and parsley where I'm going to use cilantro. I threw together a quick coconut
curry dressing and did a quick pickle of chopped red onions in a bit of lime juice to add some tang and acidity
and cut the sweetness of the squash.
The only time consuming aspect to this recipe is cutting the squash. Beyond that, it is a recipe that takes just a
few minutes of active prep time. Sweet potatoes, butternut squash, and regular potatoes are easier to cut into
cubes and are fine substitutions.
If y ou are ever in Wellington be sure to visit - it is a v isually interesting, historically important, kid-friendly
landmark that serves up a good meal.
More pictures of the café on the Maranui Surf Life Saving Club website.
Maranui Surf Life Saving Cafe
Ly all Bay, Wellington
Ph: (04) 387 2829

The salad I remember from Maranui used pumpkin - feel free to use your favorite winter squash. I used acorn
squash this time around. You could also try sweet potatoes, regular potatoes, or butternut squash. The herbs they
used were dill and parsley. I 'm using cilantro instead - but for the cilantro haters out there, feel free to use the
former.
1 sm all red onion, peeled and chopped
Juice from two juicy limes
1 /2 cup coconut m ilk
1 teaspoon red curry paste
3 cups winter squash, cut into 1 /2 inch chunks
splash of extra-virgin olive oil
2 cans garbanzo beans (or equivalent)
1 /2 cup cilantro, chopped
fine grain sea salt
Preheat oven to 375.
In a sm all bowl combine the chopped red onion, lime juice and a generous pinch of salt. Stir and set aside.
In another sm all bowl whisk (or handblend) the coconut milk and curry paste together (add more curry paste if y ou
like m ore heat/flavor). Season with a pinch of salt and set aside.
Toss the squash with a splash of olive oil, sprinkle with salt and arrange on a baking sheet. Separately, in a casserole
dish, toss the garbanzo beans with the coconut-curry milk. Place both the squash and beans in the ov en for about
1 5-2 0 minutes. Toss the squash once after about ten minutes to get browning on m ultiple sides.
Rem ov e the beans and squash from the oven. Add about half of the reserved red onions and most of the cilantro to the
beans and toss. Taste and add a bit m ore salt if needed. Add the squash and toss very gently - I like m y squash to stay
intact w/ som e structure so I'm careful. Serve in bowls or on a platter garnished with the remaining red onions and
cilantro.
Serves 4.
Recipes 2 Page 350

Fresh Strawberry Pie
7:27 PM
Subject [Gourmet_Gourmand] Fresh Strawberry Pie

Reci pes; Favorite Cookbook Recipes; Recipes 2 Share; Our Ki tchen Table; Recipes Are Us
Ga l ore; Recipe Heaven; Dessert Lovers; Recipe Oasis; Country Pa ntry; Chri stians Sharing Recipes; Recipes Recipes;
Ba kery Shoppe; Cooking With Terry

Prep: 30 min; Cook: 10 min; Bake: 10 min; Chill: 3hr
Makes 8 servings
Baked Crust
1 1/2 quarts strawberries
1 cup sugar
1/2 cup water
1 package (3 ounces) cream cheese, softened
1. Prepare Baked Pie Crust
2. Mash enough strawberries to measure 1 cup. Mix sugar and

cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute, cool.
3. Beat cream cheese until smooth. Spread in pie shell.

Fill shell with remaining strawberries. Pour cooked straw-
berry mixture over top. Refrigerate about 3 hours or until
set. Refrigerate any remaing pie

Carbohydrate 48g (Dietary Fiber 2g) Protein 3g
Fresh Peach Pie:
Substitute 5 cups sliced peaches (5 medium) for the strawberries.
To prevent peaches from discoloring, use fruit protector as directed on package
Fresh Raspberry Pie:
Substitute 6 cups raspberries for the strawberries
Baked Crust
Recipes 2 Page 351

Baked Crust
Prepare pastry as directed for One-Crust Pie (below) -

except roll pastry into 13-inch circle. Cut into eight 4
1/2 inch circles.

muffin cups, 2 1/2 x 1 1/4 inches, for 6-ounce custard cups,
making pleats so pastry will fill closely. (If using individual pie
pans or tart pans, cut pastry circles 1 inch larger than upside
down pans, fit inot pans.) Prick pastry thoroughly with fork to

of your favorite filling, pudding, fresh fruit, or ice
cream.
*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in
flavor from those made with all-purpose flour
1 Serving: (one crust): Calories 140 (Calories from Fat 90);

Timesaving Tip
Use a food processor - measure 2 tablespoons water (for One-

Crust Pie) or 4 tablespoons (for Two-Crust Pie) into small bowl.
Place shortening, flour and salt in food processor. Cover and

process, using quick on-and-off motions, until mixture is crumbly.
With food processor running, pour water all at once through feed tube until dough
leaves side of bowl (dough should not form a ball). Continue as directed in step 2.
Recipes 2 Page 352

Coconut Cream Pie
Tuesday, March 06, 2007
12:23 AM
Subject [Gourmet_Gourmand] Coconut Cream Pie

Coconut Cream Pie

Prep: 30 min; Cook: 15 min; Chill: 2hr
Makes 8 servings
Baked Crust (below)

4 large egg yolks, slightly beaten
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
softened
2 teaspoons vanilla
1 cup flaked coconut
1 cup Sweetened Whipped Cream (below)
2. Beat egg yolks with fork in small bowl. Mix sugar,

cornstarch and salt in 2-quart saucepan. Gradually stir
in milk/ Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute
3. Immediately stir at least half of the hot mixture

gradually into egg yolks; stir back into hot mixture in
saucepan. Boil and stir 1 minute; remove from heat.
Pour into pie shell. Press plastic wrap onto filling.
Refrigerate about 2 hours or until set
4. Remove from plastic wrap. Top pie with Sweetened

Whipped Cream and remaining coconut. Immediately
refrigerate any remaining pie after serving

(Saturated 11g); Cholesterol 130mg; Sodium 380
Recipes 2 Page 353

Banana Cream Pie:
Increase vanilla to 1 tablespoon plus 1 teaspoon. Omit coconut. Press p;astic

wrap onto filling in saucepan. Refrigerate until room
temperature. Slice 2 large bananas into pie shell. Pour
filling over bananas. Garnish with banana slices if desired
Chocolate Cream Pie
Increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit

margarine and coconut. Stir in 2 ounces unsweetened choco-
late, cut up, after stirring in milk in step 2
Timesaving Tip
Substitute Graham Cracker Crust (below) for the

Baked Pie Crust and frozen (thawed) whipped topping
for the Sweetened Whipped Cream
Baked Pie Crust
Filled Crust
For Pie, trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with pie plate, flute.
Baked Crust (unfilled): Heat oven to 475. For pie,

trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with plate; flute.

Prep: 5 min
Beat 1/2 cup whipping (heavy) cream and 1 tablespoon

granulated or powdered sugar in chilled small bowl with
electric mixer on high speed until stiff
Beat 3/4 cup whipping (heavy) cream and 2 tablespoons

granulated or powdered sugar in chilled small bowl with electric
Beat 1 cup whipping (heavy) cream and 3 tablespoons

granulated or powdered sugar in chilled medium bowl with electric
Recipes 2 Page 354



lated or powdered sugar and one of the following ingredients
in chilled medium bowl with electric mixer on high speed until
stiff

1 teaspoon vanilla
1/2 teaspoon rum flavoring

Makes 8 servings

3 tablespoons sugar
2. Mix crumbs, magarine and sugar. Reserve 3

tablespoons mixture for topping if desired. Press
remaining mixture firmly against bottom and side of
pie plate, 9x1 1/4 inches
3. Bake about 10 minutes or until light brown;

cool

Carbohydrate 17g (Calories from Fat 0g); Protein 1g
Timesaving Tip
Recipes 2 Page 355

pie plate 1/2 turn ever minute until set; cool
Recipes 2 Page 356

Lemon Meringue Pie
8:39 PM
Subject [Gourmet_Gourmand] Lemon Meringue Pie

To Reci pe Collectors 2; Pa ntry Challenge; Favorite Recipe Cookbooks; Di vine Desserts; Favorite Recipe Exchange;
Reci pes Share Friends; Gourmet Gourmand; Angeliques Kitchen; 1 Ba kery Ma dness; All Recipes Only; Addicted To
Reci pes; Recipes 2 Share; Our Ki tchen Ta ble; Recipes Are Us
Cc Recipes Galore 2007; Res taurant Classics; Cool Creative Cooks; Baking Exchange; Wanda's Recipe Exchange; 1
Recipes Galore; Cooking With Haggermaker; Kristy's Kitchen Korner; Recipes And More; The Orchard; Christians
Sharing Recipes; Recipes Recipes; Bakery Shoppe; Cooking With Terry
Sent Tues day, Ma rch 06, 2007 8:35 PM
Lemon Meringue Pie

Prep: 30 min; Cook: 10 min; Bake: 22 min
Makes 8 servings
Baked Crust (below)

3 large egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue for 9-inch Pie (below)
3. Beat egg yolks with fork in small bowl. Mix

sugar and cornstarch in 2-quart saucepan. Gradually
stir in water. Cook over medium heat, stirring con-
stantly, until mixture thickens and boils. Boil and stir 1
minute

into egg yolks; stir back into hot mixture in saucepan.
Boil and stir 1 minute; remove from heat. Stir in mar-
garine, lemon peel, lemon juice and food color. Pour
into pie crust
5. Prepare Meringue for 9-inch Pie. Spoon onto hot

pie filling. Spread over filling, carefully sealing
meringue to edge of crust to prevent shrinking or
weeping
6. Bake 8 to 12 minutes or until mearingue is light
Recipes 2 Page 357

brown. Cool away from draft. Cover and refrigerate
cooled pie until serving. Immediately refrigerate any
remaining pie
*Spreads with at least 65% vegetable oil can be substitued

Baked Pie Crust

1/2-inch circles

muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard
cups, making pleats so pastry will fit closely. (If using
individual pie pans or tart pans, cut pastry circlees 1
inch larger than upside-down pans; fit into pans.) Prick
pastry thoroughly with fork to prevent puffing. Place
on cookie sheet.

of your favorite filling pudding, fresh fruit, or ice
cream
*If using self-rising flour, omit salt. Pie crusts made with self-
rising flour

Fat 10g; (Saturated 3g); Cholesterol 0mg; Sodium 65mg;
Meringue For 9-Inch Pie

Prep: 10min
Makes 8 servings
3 large egg whites

6 tablespoons sugar
1. Beat egg whites and cream of tartar in medium

bowl with electric on high speed until foamy
2. Beat in sugar, 1 tablespoon at a time; continue

beating until stiff and glossy. Do not underbeat. Beat
Recipes 2 Page 358

in vanilla

Recipes 2 Page 359

Better-Than-Ever Cheesy Meat Lasagne Made Over
9:04 PM
Subject [Gourmet_Gourmand] Better-Than-Ever Cheesy Meat Lasagne Made Over

Sent Tues day, March 06, 2007 9:01 PM

Rich tasting and meaty, this hearty lasagne is also wonderfully wise.
Prep: 30 min
Ready In: 1 hr 10 min
Serves: 9
Ingredients
3/4 lb. (375 g) extra lean ground beef
1-1/2 tsp. dried oregano leaves
1 can (700 mL) pasta sauce
1 cup chopped tomatoes (about 1 large)
9 lasagne noodles, cooked, drained
1 container (500 mL) cottage cheese
2 cups KRAFT Part-Skim Mozzarella Shredded Cheese, divided
Directions
1 PREHEAT oven to 375°F. Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
2 SPREAD 1/2 cup of the sauce mixture onto bottom of 13x9-inch baking dish. Cover with layers of 3 noodles, 1 cup cottage cheese, 1/2 cup mozzarella cheese and 1 cup of the
remaining sauce mixture. Repeat all layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.
3 BAKE 30 min. or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 min. or until cheese is melted. Let stand 5 min.
before serving.
Make Ahead
Assemble as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until he ated through.
Makeover Savings
We've made over a traditional lasagne that results in a savings of 197 calories and 18 grams of fat per serving. We replaced the sausage with extra lean ground beef and decreased
the amount, used cottage cheese in place of ricotta cheese and used Kraft Part Skim Mozzarella Shredded Cheese.
Recipes 2 Page 360

Nutritional Info
Serving Size = 1/9 th recipe (263 g)
Calories 310
Total fat 9g
Sodium 938 mg
Carbohydrate 29 g
Dietary fibre 1g
Protein 26 g
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 10 %DV
Recipes 2 Page 361

CHOCOLATE CUSTARD CUPS
9:04 PM
Subject [Gourmet_Gourmand] CHOCOLATE CUSTARD CUPS

Chocolate Custard Cups
Serves 4; Prep time: 15 minutes; Total time: 1 hour

The custards are based on French pots de crème ("potted custards"), which are baked in individual cups or
ramekins. These can be made ahead of time and refrigerated.
1 1/2 cups half-and-half
3 large egg yolks
1/4 cup sugar
pinch of salt
3 ounces semisweet chocolate, melted
1. Preheat oven to 325°. Bring a kettle of water to a boil. In a medium saucepan, bring
half-and-half and vanilla just to a boil. Remove from heat.
2. Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in
chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam
from surface.
3. Divide mixture among four (6-ounce) custard cups, and place in a baking dish just
large enough to hold them. Place in oven, and pour enough boiling water in dish to come
halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not
seal).
4. Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups
from dish; refrigerate until chilled, at least 2 hours.
N ote: For
a taste of Mexico, add cinnamon sticks in Step 1. Steep for 20 to 30 minutes, and
discard. Return just to a boil before proceeding.
Recipes 2 Page 362

Portobello Mushroom Stacked Lasagna
9:05 PM
Subject [Gourmet_Gourmand] Portobello Mushroom Stacked Lasagna


Serves 4
The large mushroom caps function as the pasta in this version of a luscious Italian favorite.
Remove the mushroom gills by scraping them off gently with the side of a spoon, and
discard the gills.
2 Tbs. olive oil
8 extra-large portobello mushroom caps, stems and gills removed
1 1/4 tsp. salt
1 15-oz. container whole milk ricotta
1 10-oz. package frozen chopped spinach, thawed
2/3 cup coarsely shredded Asiago cheese
1 egg, lightly beaten
1/4 tsp. freshly grated nutmeg, optional
1/4 tsp. freshly ground black pepper
3/4 cup low-carb marinara sauce, divided
2. Combine oil and 1 minced clove of garlic in a small saucepan, and heat over medium heat
until aromatic and lightly golden. Brush oil onto both sides of mushrooms, and season with
1 tsp. salt. Arrange caps smooth side up in a single layer in a baking pan. Bake 10 minutes.
3. Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, if using, 1/4
teaspoon salt, pepper and remaining garlic in a large bowl. Remove mushrooms from oven.
4. Turn over 4 caps so that the underside is up, and divide the filling evenly among caps.
Drizzle 1 Tbs. marinara sauce over each cap. Top with remaining caps, top side up.
Alternatively, trim the caps into uniform squares and slice them horizontally to make 4
squares out of 2 caps. Place 1 square on bottom in pan. Spread 1/3 of filling on first layer of
mushrooms. Repeat layers with remaining ingredients to end with mushroom cap on top.
5. For either version of this lasagna, pour remaining marinara sauce evenly over mushrooms,
and bake 12 to 14 minutes more, or until filling is hot and slightly puffy. Remove from oven,
and, using a large spatula, lift stack off baking pan, including any stuffing. Serve hot.
PER SERVING:
440 Calories
27 Protein
20g Carbohydrates
125mg Cholesterol
1170mg Sodium
6g Fiber
6g Sugars
Recipes 2 Page 363

HOW-TO: ROASTED TOMATO SAUCE
9:06 PM
Subject [Bulk] [Gourmet_Gourmand] HOW-TO: ROASTED TOMATO SAUCE

How-To: Roasted Tomato Sauce
Makes 4 1/4 cups; prep time: 30 minutes; total time: 1 hour 30 minutes
Instead of simmering them on the stove, roast the ingredients together in the oven for a sauce with a rich, smoky taste.
3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced 1/4 inch thick
2 carrots, sliced into 1/4-inch rounds
4 garlic cloves (peeled)
C oarse salt and ground pepper
1. Preheat oven to 425°. Use a sharp paring knife to core the tomatoes. C ut tomatoes in half; transfer to one large
(or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
2. Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes
cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward
the center of the sheet.
3. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse
several times, until chunky. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze
up to 3 months (thaw before using).
N ote: Other Ways To Use Sauce
• Add diced olives or capers, and spoon over sautéed or baked chicken breasts.
• Thin with broth, water, or heavy cream for a hot soup.
• Mix in chopped fresh basil, and drizzle over broiled white fish.
• Use in your favorite lasagna and pizza recipes.
Recipes 2 Page 364

MACARONI AND CHEESE
9:06 PM
Subject [Gourmet_Gourmand] MACARONI AND CHEESE

Macaroni and Cheese
Serves 8; Prep time: 20 minutes; Total time:1 hour 40 minutes

If you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until
golden and bubbling, twenty to thirty minutes. You can also freeze portions now, then bake them as
needed for quick weeknight meals.
1 pound short pasta, such as cavatappi or macaroni
C oarse salt
4 cups milk
3 cups shredded sharp white cheddar cheese (12 ounces)
1 cup finely grated Parmesan cheese (2 ounces)
3 cups very coarse fresh breadcrumbs
1. C ook pasta in a large pot of boiling salted water 1 to 2 minutes less than
package instructions. Drain, rinse with cool water, and return to pot.
2. Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium -

high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and
2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick
enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until
smooth. Pour over pasta; toss to coat. Divide among baking dishes.
3. Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over

pasta. C over tightly with plastic wrap; freeze up to 3 months.
4. Preheat oven to 375°. Place frozen dishes on a baking sheet; remove

plastic. C over with foil. Bake until bubbling, 60 to 70 minutes for large dishes,
40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10
minutes more.
N ote: This recipe makes enough for two 2-quart or eight 12- to 16-ounce baking
dishes.
Recipes 2 Page 365

Easy Banana Cream Pie
9:11 PM
Subject [Gourmet_Gourmand] Easy Banana Cream Pie

Prep: 15 min
Serves: 8
Ingredients
1-1/4 cups HONEY MAID Graham Crumbs
2 Tbsp. butter, melted
2 medium ripe bananas, sliced
3 cups cold skim milk
2 pkg. (4-serving size each) JELL-O Vanilla

Fat Free Instant Pudding
1-1/2 cups thawed COOL WHIP Light

Whipped Topping, divided
Directions
Recipes 2 Page 366

Directions
1 COMBINE graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie
plate. Place half of the banana slices in crust; set remaining banana slices aside.
2 POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended.
Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with
remaining banana slices. Cover with remaining pudding mixture.
3 REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store
leftover pie in refrigerator.
Easy Chocolate Banana Cream Pie

Prepare as directed, using Jell-O Chocolate Fat Free Instant Pudding.
Cooking Know-How
Make sure the bananas are ripe - even overripe bananas will work! The riper the banana, the more flavourful the
pie.
Nutritional Info
Serving Size = 1 slice (171 g)
Calories 210
Total fat 7g
Saturated fat 4g
Cholesterol 10 mg
Sodium 488 mg
Carbohydrate 34 g
Dietary fibre 1g
Protein 5g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 12 %DV
Iron 6 %DV
Recipes 2 Page 367

Simple Southern-Style "Unfried" Chicken
9:12 PM
Subject [Gourmet_Gourmand] Simple Southern-Style "Unfried" Chicken

Prep: 15 min
Serves: 6
Ingredients
1 whole chicken (about 3 lb./1.5 kg), cut up
1/3 cup KRAFT CALORIE-WISE

RANCHER'S CHOICE Dressing
1 pouch SHAKE'N BAKE Extra Crispy

Original Coating Mix
Directions
1 REMOVE skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour
dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30
min. to marinate.
2 PREHEAT oven to 400°F. Place contents of seasoning pouch on plate. Remove chicken from bag, one
piece at a time. Dip chicken in coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any
remaining coating from plate over chicken.
3 BAKE 40 to 45 min. or until cooked through (180°F).
Recipes 2 Page 368

Jazz It Up
For a spicier version, add hot sauce to taste to dressing before marinating chicken.
Nutritional Info
Calories 210
Total fat 9g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 490 mg
Carbohydrate 10 g
Dietary fibre 0g
Protein 21 g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV
Recipes 2 Page 369

Pecan Pie
Wednesday, March 07, 2007
7:25 AM
Subject [Gourmet_Gourmand] Pecan Pie

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Sharing Recipes; Recipes Recipes; Bakery Shoppe; Recipes R Us
Pecan Pie
Makes 8 servings
Pastry for 9-inch One-Crust Pie

2/3 cup sugar
1 cup corn syrup
1/2 teaspoon salt
3 large eggs
1 cup pecan halves or broken pecans
2. Beat sugar, margarine, corn syrup, salt and eggs

in medium bowl with wire whisk or hand beater until
well blended. Stir in pecans. Pour into pastry-lined pie
plate
3. Bake 40 to 50 minutes or until center is set

Ligher Pecan Pie
For 22 grams of fat and 475 calories per serving,

decrease the margarine to 1/4 cup. Substitute 1 egg plus
4 egg whites for the 3 eggs. Add 1 teaspoon vanilla with
the egg. Substitute 1/2 cup quick-cooking or old-fashioned
oats and 1/2 cup chopped pecans for the 1 cup pecan halves
Kentucky Pecan Pie
Recipes 2 Page 370

Add 2 tablespoons bourbon with the corn syrup. Stir in
1 package (6 ounces) semisweet chocolate chips (1 cup)
with the pecans
One-Crust Pie

even with plate; flute
Heat oven to 475 degrees. For pie, trim overhanging edge

of pastry 1 inch from rim of pie plate. Fold and roll pastry under,
Recipes 2 Page 371

Chicken Casserole with Herb Dumplings
12:18 PM
Subject [Gourmet_Gourmand] Chicken Casserole with Herb Dumplings

Sent Wednesday, Ma rch 07, 2007 11:35 AM

Hands-on time 50mins; cooking time 1hr 40min; serves 6
1.4kg (3lb) oven-ready chicken

225g (8oz) onions, roughly choppped
1 medium carrot, roughly chopped
50g (2oz) celery, roughly chopped
1 bay leaf
Salt and ground black pepper
15ml (1tbsp) olive oil
900g (2lb) leeks, trimmed and sliced
125g (4oz) self-raising flour
2.5ml (1⁄2 level tsp) baking powder
50g (2oz) butter
15ml (1 level tbsp) each chopped flat-leafed parsley and
fresh thyme
125g (4oz) ready-to-eat pitted prunes
Chopped fresh chives to garnish
Cooked baby carrots to serve
1. Place the chicken in a pan. Add the onions, carrot, celery, bay leaf and
5ml (1 level tsp) salt. Add 1.7 litres (3 pints) cold water, bring to the boil,
then cover and simmer for 45min–1hr or until the chicken is cooked.
Recipes 2 Page 372

2. Meanwhile, heat the oil and cook the leeks for 5–6min or until lightly
golden. Add to the casserole for the last 20min of the cooking time.
3. Remove and discard the skin and bones from the chicken, roughly shred the
meat and return to the saucepan with the stock.
4. Sift the flour, baking powder and a pinch of salt into a bowl. Rub in
butter, herbs and 60ml (4tbsp) water, then shape into 12 21⁄2cm (1in)
balls. Place on a baking sheet lined with greaseproof paper and cook at 200°C
(400°F) mark 6 for 15–20min or until golden.
5. Bring the casserole to the boil, season well, then add the prunes and
simmer gently for 5min. Garnish with chives and serve hot with the dumplings.
SERVE WITH...
Baby carrots
PREPARE AHEAD
Complete to the end of step 3, cool quickly and chill overnight.
TO SERVE
Complete the recipe.
420cals, 15g fat (of which 7g saturates, 33g carbs, no added sugar per
serving
Recipes 2 Page 373

Dad's English Muffin Pizzas
4:01 PM
Back in 7th grade home-economics, the cooking segment consisted of

learning how to make pizzas with English muffins, some spaghetti sauce, a
little cheese and a toaster oven.
Relax. These aren't those pizzas. These are cool, a little fancy, requiring-
you-to-do-some-cooking English muffin pizzas. When my father came home
with a bag of English muffins announcing that he was going to make pizzas
with them, I sort of rolled my eyes and stepped away. (Okay, dad, whatever
you want.) But when the aroma of caramelizing onions, ham, bubbling
Mozzarella wafted through the house, I got my plate ready. We'll be having
these again soon.
6 muffin halves (want to make your own English muffins? here's how)
1 cup grated Mozzarella cheese, packed
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham
A pinch of chopped fresh sage
1/4 teaspoon stoneground mustard
Optional: A few slices of fresh tomato
2 Melt butter in a medium skillet on medium high heat. Add the onions and
cook until translucent, about 5 minutes. Add the diced ham, cook 5 minutes
more. Mix in the sage and mustard. Remove from heat.
3 Put muffin halves, open side up on a sturdy baking pan. Distribute the
cheese evenly, sprinkling over the muffin halves. Put the onion ham mixture
on top of the cheese. If you want to use tomato slices, layer them between
the cheese and onion mixture.
4 Bake at 425°F for 8-9 minutes, until the muffins and toppings are nicely
browned, but not burnt. Cut into quarters for appetizers or just leave whole
for a meal or snack.
Recipes 2 Page 374

Recipes 2 Page 375

Key Lime Pie
6:28 PM
Subject [Gourmet_Gourmand] Key Lime Pie

Reci pes Share Friends; Gourmet Gourmand; Angeliques Kitchen; 1 Ba kery Ma dness; All Recipes Only; Fruit Recipe;
Si mply Recipes; Daily Recipes; Our Ki tchen Table; Recipes R Us
Cc Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Ba king Exchange; Wanda's Recipe Exchange; 1
Key Lime Pie

Prep: 30 min; Bake: 35 min; Coo: 15 min; Chill: 2hr
Makes 8 servings
Baked Pie Crust (below)

3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup Key Lime juice or lime juice
1 teaspoon grated lime or lemon peel
1 1/2 cups Sweetened Whipped Cream (below)
1. Prepare Baked Pie Crust. Cool Completely
3. Beat eggs, milk, lime juice and lime peel in me-

dium bowl with electric mixer on medium speed about
1 minute or until well blended. Pour into pie crust
4. Bake 30 to 35 minutes or until center is set. Cool

in medium pan on wire rack 15 minutes. Cover and refrigerate
at least 2 hours until chilled but no longer than 3 days.
Spread with Sweetened Whipped Cream. Immediately
refrigerate any remaining pie.
1 Serving: Calories 410 (Calories from fat 205); Fat 23g


of pastry 1 inch from rim of pie plate. Fold and roll pastry
under, even with pie plate; flute
Prep: 5 min
Recipes 2 Page 376

Prep: 5 min
For 1 1/2 cups whipped cream:

granulated or powdered sugar in chilled medium bowl with

Recipes 2 Page 377

Mashed Potatoes with Kale and Olive Oil
1:19 PM
Subject [Gourmet_Gourmand] Mashed Potatoes with Kale and Olive Oil


Meet my new favorite mashed potato recipe - creamy potatoes flecked with finely chopped greens and garlic.
Adding a green like kale is a great way to add color and nutritional umph to America's favorite starch-packed
side dish. Good luck passing this one off on the kids, at that age I liked my potatoes just-so and this meant free
of lumps, skins, and most importantly, anything remotely green. Let's hope your kids are more adventurous
eaters than I was.
The inspiration for this recipe comes from The Oldways Table, a cookbook that has been sitting on my desk
since it came out late last year. It's a fantastic collection of recipes highlighting healthy eating where it
intersects traditional foodways. You end up with a book full of recipes contributed by food writers like Paula
Wolfert, Molly Stevens, and Lidia Bastianich alongside dozens of essays by influencers like Deborah Madison,
Bill Niman, Zarela Martinez, and Oldways principals Dun Gifford and Sara Baer-Sinnott.
Today's mashed potato recipe was contributed by Steve Petusevsky - I made a few minor tweaks, but the
v ersion below is similar in spirit to what you'll find in the book.
A selection of some of the other recipes I've tagged to try: Bulgur Pilaf with Toasted Noodles, Highland
Oatcakes (Wayne loves Oatcakes), Baked Lima Beans From Brooklyn, Cracked Green Oliv e and Walnut Salad,
Addictive Sweet-and-Hot Rum Roasted Peanuts, Baba Limoncello with Lemon Cream - the list goes on.
I brainstormed a few other directions you could take this recipe.
 Use m ashed white beans in place of the m ashed potatoes.
 Add stock until you have a potato soup with kale.
 Add som e sauteed or baked m ushrooms (chopped) and use as an empanada filling.

For this recipe, be sure to wash the kale well (or spinach, or chard) - dirt and grit hides in the leaves. I don't like
floppy leafiness in my potatoes, so I chop the kale quite finely. I f you stir the kale in too much it can lend a slight
green cast to your potatoes, so i just barely stir it in right before serving. Also, on the potato front - feel free to use
Recipes 2 Page 378

unpeeled potatoes if you like something a bit more rustic (and nutritious). I picked up some yellow -fleshed German
Butterball potatoes at the market last week and they added the visual illusion that the mashed potatoes were packed
with butter. Didn't miss the real thing a bit.
3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 clov es garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1 /2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1 /4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling
for 2 0 m inutes, or until the potatoes are tender.
Heat two tablespoons of oliv e oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big
pinch of salt, and saute just until tender - about a minute. Set aside.
Mash the potatoes with a potato m asher or fork. Slowly stir in the milk a few big splashes at a time. You are after a
thick, creamy texture, so if y our potatoes are on the dry side keep adding m ilk until the texture is right. Season with
salt and pepper.
Dum p the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, m ake a well in the center of the
potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
Serves 6.
Recipes 2 Page 379

BANANA RUM CREAM PIE
8:24 AM

This voluptuous rum-spiked pie will surprise you with its complexity — a hint of curry powder
adds an elusive undertone that makes it particularly delicious.
click photo to enlarge
1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers

5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
8 oz cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas
Special equipment: a 9-inch pie plate
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl
with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press
remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes,
then cool completely in pie plate on a rack, about 20 minutes.
Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an
electric mixer at high speed until light and fluffy, about 1 minute.
Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft
peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in
remaining whipped cream gently but thoroughly.
Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over
bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.
Makes 8 servings.
Gourmet
Quick Kitchen
March 2007
Recipes 2 Page 380

The family that cooks together develops tolerance
8:26 AM
Subject [Gourmet_Gourmand] The family that cooks together develops tolerance

Sent Monda y, Ma rch 12, 2007 8:03 AM
http://www.chicagotribune.com/features/food/foodanddrink/sns- fdcolumn-wk4,0,7383023.story
FOOD COLUMN
Chez Nous
By Leah Eskin
Chicago Tribune
Family dinner is alleged to bolster SAT scores, deflate blood pressure and induce world peace.
Which seems likely, if hard to track. At our table, no one has ever administered a standardized
test, blood screen or peace prize.
Still, we persist in eating dinner, every night. Even if Columbia University, Dominick's and other
authorities make a policy of promoting it. After all, what's the alternative?
One lazy weekend we managed to complicate the habit. We'd decided to stay put, and once we
got the hang of doing nothing it developed a certain appeal. One best tempered by busywork like
puzzles and knitting, and, well, dinner. Let's all cook together, the youngest demanded. Everyone
makes one dish. This seemed like an ingenious idea, coming as it did from the sole member of
the kitchen brigade who has yet to master toast.
The 1st grader called mashed potatoes, committed as he is to both mashing and potatoes. The 4th
grader settled on Brussels sprouts, presumably because they cook up cute. The local dad
suggested chicken, crisped under a brick. For the cook most adept working the butter knife I
could see the appeal. Here was a recipe that called for equipment found in the garage. Equipment
lacking cord or attachment or technique spelled out in French. Equipment best applied with brute
force. I offered to expedite.
The youngest took to peeling with enthusiasm, and mashing with abandon. The big girl
appreciated the authority implicit in the big knife. The dad located a 45-minute recipe and a
chicken and a brick and then, just as the three were scheduled to meet up in the skillet, got
distracted by technical troubles in the basement that needed tending. About 45 minutes worth of
tending.
I expedited the chicken into the pan and applied the brick, marveling at the simplicity of
technique. The brick, exerting heaviness, pins the chicken flat against pan. In protest, it crisps.
Apparently the Italian household comes equipped with the dedicated chicken-squishing brick,
but the American cook, ever resourceful, simply foil-wraps the actual brick. Or rock. Or tin of
peas. I removed the brick and expedited the flip.
Recipes 2 Page 381

After which we all sat down to family-cooked family dinner. The legumier pronounced his work
scrumptious. The saucier declared her sprouts a triumph. The dad de cuisine, persistent
perfectionist, critiqued his chicken, which he felt should have been squished flatter, cooked
longer and finished crispier. Close enough, I decided, to high-scoring, low-pressure and peaceful.
CHICKS 'N' BRICKS
Serves two adults and two children
Ingredients
1 3-pound chicken (best to keep it small)
2 teaspoons thyme leaves
1 teaspoon fresh rosemary leaves
1 clove garlic, smashed
1. Smash: Set the chicken, breast-side down, on a secure cutting board. Using poultry shears, cut
along each side of the backbone. Remove backbone (save it to make stock). Flip the chicken
over, open and flatten by pressing on any lumpy parts with the heel of your hand. Rinse and pat
dry.
2. Marinate: Mix 2 tablespoons oil with remaining ingredients. Rub this marinade into the
chicken, then slip chicken and any remaining marinade into a zip-top bag. Chill 1 hour.
3. Crisp: Heat remaining 1 tablespoon oil in a large heavy skillet (cast iron would be ideal) over
medium. Lift chicken from marinade and brush off any stray herbs. Settle chicken in hot pan,
skin side down. Weight down with two bricks wrapped in foil, side by side. Let sizzle,
undisturbed, until deep brown and half cooked, 20 minutes. Using tongs and care, flip chicken to
the other side. Do not weight this side with bricks--that would sog the beautifully crisp crust. Let
sizzle until meat is cooked through and the inner thigh registers 165 degrees, 20 more minutes.
4. Munch: Enjoy hot or warm.

Copyright © 2007, Chicago Tribune
Bon appetit, Lydia
Recipes 2 Page 382

A pinch of fame, a pound of fortune
8:27 AM
Subject [Gourmet_Gourmand] A pinch of fame, a pound of fortune

http://www.chicagotribune.com/features/food/foodanddrink/sns- fdcook2-wk4,0,4136115.story
Prizes and glory spur competitive cooks to create that
winning recipe
By Robin Mather Jenkins

Chicago Tribune staff reporter
It Might be the most honeyed phrase a home cook can hear.: "This [your recipe here] tastes like a
million bucks!"
If it won the Pillsbury Bake-Off, it would taste like a million bucks, because that's the grand
prize.
But wait! That's not all!
Just ask a prize-winning cook like Josie A.G. Shapiro of Chicago what she has won: "A
honeymoon in France!"
Or ask seasoned contest cook Gloria Bradley of Naperville, Ill. what pleased her most: "Impress
the kids by appearing in the National Enquirer!"
Or ask two-time Bake-Off contender Carolyn Shlens of Seymour, near Champaign, Ill. about her
proudest moment: "To see your recipe--and a very glamorous photo--on a California raisins
calendar!"
And there's still more!
$5,000 from the Mushroom Council! $10,000 from AllRecipes.com! $50,000 from the
Cattlemen's Beef Board! And $100,000 from the National Chicken Council!
People who enter cooking contests form an unusual subculture of the food world. They follow a
different calendar than the rest of us: At the end of December, when we're getting ready to
celebrate New Year's Eve, they anxiously anticipate the announcement of the finalists for the
National Chicken Cooking Contest. At the end of September, when most of us are watching
college football, they're holding their breath for a phone call from Pillsbury to say that they're
going to "the big one": the biennial Bake-Off.
They even have their own language. They call themselves "contesters," not contestants, and their
Recipes 2 Page 383

activity is "contesting." The recipes they develop use "product," not ingredients. When talking
among themselves, you'll hear mutters like "my first beef," "PBO" (Pillsbury Bake-Off) and "at
Chicken '06."
Contesters may enter one or two contests a year, or dozens. They may enter every contest they
learn about, or only national contests with cash prizes above a certain level. They may prefer
face-to-face cook-offs or, as Bradley quipped, "the kind of contests where I send in a recipe and
they send me a check for $10,000." Some prefer contests that require a little essay with the
recipe; some absolutely won't enter a contest that requires anything but the recipe itself.
They may take it as seriously as death and taxes, or they may take a more happy-go-lucky
approach. But one thing is certain: Cooking contests are their passion.
Contesters have different reasons for competing. For Bradley, a veteran of 35 years with many
wins to her credit, the motive is pleasure: "Ever since I was a child, I loved geography," she said.
"I wanted to travel, but with five kids, I didn't have the money. Heck, [contesting] has paid for all
my trips around the world, and I've gone first class."
Contesting is a hobby for some. "I help in my husband's accounting business and we do some
property management," said Shlens. "I don't enter a lot. It's a hobby, but it's on my list of
resolutions to do more."
For others, it is a challenge to be creative. "I love inventing recipes, and it is a neat way to get me
thinking about new ingredients and different techniques," said Shapiro. "I would never have
thought to put hazelnuts in meatballs, but when there was a meatball contest, it pushed me to
think about them in a different way." (The idea won her $2,000 in travel vouchers from Ballo's
Meatballs in 2005. Another Shapiro creation won a Red Bicyclette wine contest, earning her a
25-day trip to Provence just in time for her wedding the same year.)
Creativity and prizes only partly explain why tens of thousands of people enter the Pillsbury
Bake-Off, said Onju Sturlaugson, promotions manager at General Mills, which sponsors the
competition.
"Others may have heard about the contest from a past finalist and are motivated by the chance to
win a trip, enjoy the once-in-a-lifetime experience of the competition itself, and become a bit of a
celebrity in their communities," Sturlaugson said.
Whatever their reasons, contesters pursue their interest with the same single-mindedness of a kid
with a frosting-covered beater. Sometimes, they pass the interest on to kids or grandkids.
Bradley's grandson Brian won $15,000 in a contest that bought him a new computer and paid for
part of his college costs.
The interest is growing too.
"We get 40,000 hits a day," said Betty Parham, editor of recipecontests.com, a subscription Web
site nicknamed "Cooking Contest Central." Parham, a retired Atlanta Journal-Constitution food
columnist, has edited the site for 10 years. Members pay $25 a year for access to special content.
"When we started, there were maybe 10 contests listed at any one time. Now every week, we're
adding eight or 10, small or large. Right now, we have more than 100 contests listed, with
deadlines in about 50 of them," she said. (Some standing contests don't have deadlines because
awards are given periodically.)
Parham said her research has shown that contesting began in 1813, when a man named Elkanah
Watson, a promoter for agricultural fairs, organized a fair in Pittsfield, Mass. A newspaper
reported that there were no women at the fair, and wondered if female attendance was low
because it was held on a Monday, which was laundry day, Parham said. "So [Watson] started
some home arts competitions in baking and needlework and so forth," she said.
"Even today, competition for those blue ribbons at the fairs are huge," she said. "The cash prizes
are small, but they tweak that competitive spirit in women who [have to] do these things every
Recipes 2 Page 384

day."
Contesters aren't just women, as both Parham and Sturlaugson pointed out.
"A wide range of talented cooks from around the country were among the finalists for the last
[Pillsbury] contest," Sturlaugson said. "They ranged in age from 20 to 67, came from 35 states
and represented a variety of professions and demographics."
Added Parham: "The demographic is changing from rural housewife to big-time career people
who do this as a hobby. Our membership now is men, women, PhDs, computer experts, people
with advanced education."
Contesters often start with smaller contests to build confidence, Parham said. That's how Shlens
began.
"I started way back in junior high," she said. "As part of our home economics class, we got extra
credit for entering the Mid-South Fair" in Memphis, her hometown. Later, she entered the
Champaign (Ill.) county fair.
"And then, the first time I entered the Pillsbury Bake-Off, I was selected!" she said. "I was so
shocked that I didn't even remember what I entered." That dish, Greek Isle pasta salad, earned
her first Bake-Off trip in 1992. She went again last year with double-strawberry individual baked
Alaskas.
"I would have loved to win, but I knew I didn't have a chance," Shlens said philosophically about
her 2006 entry. "The person who won the whole thing was the winner of my category, so there
was no way I could have won."
Disappointment--at not being chosen, or perhaps worse, at not winning--is part of the game, said
Bradley. "The bigger the contest, the bigger the let-down," she said. "It can be very
disappointing, if not depressing."
She gives herself a little time to be disappointed, she said, and then focuses on the next contest.
"I just say, 'OK, I'll close that chapter.' There's always the next one."
For Bradley, that has proven true. "The next one" has brought home prizes from 200 contests, by
her estimate. "I can sometimes go eight months without winning anything, then I'll win several
all at once. Tillamook got me a trip to Oregon. Sunset [magazine] got me a trip to Las Vegas and
$5,000, Cooking Light got me $10,000, so within a short period, I won the equivalent of
$25,000. But then I might go a year without winning anything else."
Some of her winnings are paying to redo her kitchen, Bradley said, "so my money's all gone. It's
easy come, easy go. I consider my winnings to be found money--I have seen all the world that
I've wanted to see. Isn't that great?
"I'll be entering contests until I take my last breath."
---
Competition and community
An unexpected fringe benefit of entering contests is the friendship that develops among
competitors.
"Even though we're all competing, there's a lot of support on the electronic bulletin boards," "
said Carolyn Shlens of Seymour. "If you need a bar code for a contest, someone will send it.
It adds another level of interest to a cook-off to see people I've been chatting with on the
'Cooking Contest Central' bulletin boards."
Recipes 2 Page 385

For recipecontests.com editor Betty Parham, that might just be the best part of the job.
"Before this Web site, these people didn't know each other unless they met at a cook-off," she
said. "But now they can get to know each other in the forum. They're friends, and they're very
supportive. We had a bunch of Pillsbury finalists, and it was a huge thrill for them to meet at the
Bake-Off. Creating community is very satisfying."
Enter now: The 43rd Pillsbury Bake-Off Contest
Many contesters consider the Pillsbury Bake-Off the equivalent of the Oscars.
Now's your chance. The 2008 Pillsbury Bake-Off will accept entries through April 22. This year,
only entries submitted through a Web site's electronic form will be accepted. For more
information, visit bakeoff.yahoo.com.
Finalists will learn around Sept. 30 that they've been selected for the competition, to be held
April 14, 2008, in Dallas. The grand prize winner wins $1 million and GE Profile kitchen
appliances worth an additional $10,000. Winners in four recipe category competitions will win
$5,000 and a GE Profile range.
Many new ingredients are eligible this year, including products from Jif, Eggland's Best, Land
O'Lakes, Fisher Nuts and Domino Foods. Complete rules, forms and tips are available on the
Web site.
Million bucks? That's the gross, not net
The good news is that the trip to a contest is not normally considered taxable, say contesters. The
bad news is that cash awards usually are. If you've won a contest, no matter how small, better
'fess up to the IRS.
--Robin Mather Jenkins
Lemon-scented blueberry cupcakes

Yield: 12 cupcakes
These low-fat cupcakes from Gloria Bradley of Naperville, Ill. won the dessert category of
Cooking Light's 2nd Ultimate Reader Recipes contest. When tested, some Tribune tasters
yearned for a richer flavor; for them, we suggest using whole buttermilk and whole milk in the
batter.
Ingredients:
Cupcakes:
1 1/2 cups plus 2 tablespoons flour
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 egg
1/2 stick (1/4 cup) butter, melted
1/2 cup each: low-fat buttermilk, reduced-fat milk
3/4 cup fresh or frozen blueberries, thawed
Recipes 2 Page 386

Frosting:
1/4 cup (2 ounces) reduced-fat cream cheese
1 teaspoon each: grated lemon zest, vanilla
1/8 teaspoon salt
1 1/2 cups confectioners' sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries, optional
1. Heat oven to 350 degrees. Sift together 1 1/2 cups plus 1 tablespoon of the flour, sugar, baking
powder, salt and baking soda in a large bowl; set aside.
2. Combine the egg and melted butter in another large bowl; stir with a whisk. Add buttermilk,
milk and lemon zest; stir. Add buttermilk mixture to flour mixture, stirring just until moist. Toss
blueberries with remaining tablespoon of the flour in a small bowl; fold blueberries into batter.
Spoon the batter into lined muffin cups. Bake until a toothpick inserted in center comes out
clean, about 25 minutes. Cool in pan 5 minutes; remove from pan. Cool completely on wire rack.
3. For frosting, place the cream cheese, butter, lemon zest, vanilla and salt in a bowl; beat with a
mixer at medium speed just until blended. Gradually add the confectioners' sugar (do not
overbeat); stir in the lemon juice. Spread frosting evenly over cooled cupcakes. Garnish with
blueberries, if desired. Store, covered, in refrigerator.
Nutrition information per cupcake:

243 calories, 27% of calories from fat, 7.4 g fat, 4.5 g saturated fat, 37 mg cholesterol, 41 g
carbohydrates, 3.6 g protein, 207 mg sodium, 0.7 g fiber
Recipe (copyright) 2007 Cooking Light Magazine (www.cookinglight.com)
Shrimp and creamy spinach-feta rice

Yield: 6 servings
Naperville, Ill.'s Gloria Bradley won the USA Rice Federation's "Rice to the Rescue!" contest
with this entry.
Ingredients:
1/2 cup golden raisins
1/2 cup red bell pepper, cut into julienne strips
1 package (6 ounces) fresh baby spinach
1/2 teaspoon each: salt, freshly ground pepper
1 pound cooked, peeled, deveined medium shrimp, thawed if frozen
3 cups cooked medium or long-grain white rice
1 cup crumbled feta cheese flavored with basil and tomato
Toasted pine nuts or sliced almonds
1. Heat oil in a large non-stick skillet over medium heat. Add raisins and bell pepper; cook 1
minute. Add spinach, salt and pepper; toss until spinach is just wilted, about 1 minute. Add
Recipes 2 Page 387

shrimp; cook, stirring, just until shrimp are hot, 30 seconds.
2. Add the hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft
and creamy. Top with toasted nuts.

606 calories, 18% of calories from fat, 12 g fat, 4.9 g saturated fat, 137 mg cholesterol, 95 g
carbohydrates, 28 g protein, 606 mg sodium, 2.4 g fiber
Chili-rubbed skirt steak with fire-roasted tomato relish and red potatoes

Yield: 4 servings
Last year, Josie A.G. Shapiro of Chicago won the PAM-azing Grilling Contest (which tested
barbecuing skills) with this recipe from PAM.
Ingredients:
1 tablespoon sweet or hot paprika
1/2 teaspoon each: coarse salt, freshly ground black pepper
1/4 teaspoon sugar
1/8 teaspoon ground red pepper
1 pound baby red potatoes, cut in half
1 pound flank or skirt steak
1 pound assorted tomatoes, cut in half
1. Combine paprika, salt, black pepper, sugar and ground red pepper in a small bowl; set aside.
2. Thread the potato halves onto prepared skewers; spray with cooking spray. Place on heated
outdoor grill or grill pan on stove top; cook until potatoes are browned and tender, turning
frequently, about 10 minutes. Set aside.
3. Coat steak with reserved rub; set aside. Spray tomatoes with cooking spray; grill, cut side up,
until skin is slightly blackened, about 5 minutes. Remove from grill; cool. Remove skin; chop
and toss with green onions, cilantro and garlic salt in small bowl; set aside.
4. Grill steak on one side, 4 minutes; turn. Grill until desired doneness, about 4 minutes for
medium. Let stand 5 minutes. Cut thin slices across the grain of the meat. Serve slices of steak
with potatoes and the tomato relish.

carbohydrates, 27 g protein, 416 mg sodium, 4 g fiber
Recipes 2 Page 388

Quick, let's make bread!
8:29 AM
Subject [Gourmet_Gourmand] Quick, let's make bread!

From the Los Angeles Times
FOOD FEATURES
Flavored with herbs, cheese or chiles, they make any dinner
extraordinary.
By Regina Schrambling
Special to the Los Angeles Times
Two wildly opposing trends of recent years -- artisanal bakeries and the low-carb diet -- have
taken a toll on one of the greatest traditions in American cooking. Starting in Colonial times or
even earlier, homemade quick breads such as biscuits, johnnycakes and muffins were considered
indispensable side dishes at many meals. Today the tendency is either to slice up a great baguette
or pass up the starchy calories altogether.
But there are times when something freshly baked, even something that's impossible to buy, is
just the right extra. The other week I came late to the planning for a potluck dinner, after the
appetizers, salads, main course, side dishes and dessert had already been assigned.
There was nothing left to make but corn bread, a custardy one with green chilies and cheese that
was more of a contribution than store-bought bread and more tempting than yet another green
vegetable.
I could just as easily -- and effectively -- have baked spoon bread or popovers or gussied up a
loaf of semolina bread into something rich enough to rival the main course.
I grew up thinking of cornbread as half a meal (along with a pot of beans) rather than just an
accouterment. But my parents had a repertoire of quick breads that were more than breads. My
dad baked biscuits to cover with gravy; my Belfast-born mom made scones on Sundays and Irish
soda bread other days.
Her version of hush puppies was not the usual greasy, deep-fried nuggets so familiar in fast food
today but more like johnnycakes, flat disks studded with chopped onion and baked in a cast-iron
skillet. They were bread, sure, but they were more than that.
Her scones were sugared, but the basic recipe -- essentially a light but rich biscuit dough -- is just
as suited to savory treatment. Add cheddar or Parmesan cheese and an herb such as thyme,
chives or dill, and you get an excellent accompaniment for a wintry stew. (Americans would call
these biscuits, but the name is less important than the experience. In the British Isles, after all, a
Recipes 2 Page 389

biscuit is a cookie. Eat your scone.)
Muffins are so seldom seen after breakfast anymore that presenting them in savory form at
dinner almost makes them seem like a side dish, especially when they are built on savory
seasonings and cheese rather than sweet spices and sugar. Chipotle chile flakes with Monterey
jack, or scallion greens and Swiss cheese are irresistible combinations.
Other quick breads that use no traditional leavenings are even better when they show up for
dinner. Popovers are like hollow muffins, made with milk, eggs and flour and baked in custard
cups in a very hot oven. They are classic with roast beef but also go well with fish.
Spoon bread has to be served like a corn pudding, scooped rather than sliced; old cookbooks
used to suggest it as an alternative to potatoes with fried or roast chicken. Essentially a cross
between cornbread and a soufflé, it is made with a very liquid batter enriched with egg yolks and
lightened with beaten egg whites.
All those quick breads are old Betty Crocker standbys that go back centuries. But in a crunched-
for-time age, you don't always need to bake from scratch. You can buy a good loaf of Italian
bread, made from semolina or not, with or without sesame seeds, and turn it into something rich
and rewarding in minutes with garlic and butter.
Add artichoke hearts and grated Gruyère mixed into a chunky spread, and a bread veers
tantalizingly close to a vegetable. Dairy trumps starch, so even the most carb-fearing eater would
have a hard time passing it by.
Hush puppies
Total time: 1 hour, 15 minutes

Servings: 18 to 24
Note: These also can be deep fried in little balls.
Ingredients:
1 cup coarse yellow cornmeal, preferably organic
1 tablespoon sugar
1 teaspoon kosher salt
1 egg
1/4 cup buttermilk
Bacon grease, butter or peanut oil for frying
1. Bring a small pot of water to a rolling boil. In a mixing bowl, combine the cornmeal, sugar,
baking soda and salt and mix well. Add three-fourths cup boiling water and stir to blend well.
Let cool slightly, about 10 minutes.
2. Add the egg, buttermilk and onion to the batter and mix well.
3. Coat a 10-inch cast-iron skillet with just enough bacon grease, butter or oil to cover the bottom
in a glaze, about 3 tablespoons. Turn heat to medium-high.
4. Working in batches of three to four each, use a tablespoon to drop the batter into the pan to
make small cakes. They will spread slightly as they cook. Cook 4 to 5 minutes on each side, until
Recipes 2 Page 390

browned and crisp-edged. Add extra grease as necessary to keep the pan glazed while frying.
Serve immediately.
Nutritional information
Each of 24 hush puppies: 74 calories; 1 gram protein; 5 grams carbohydrates; 0 fiber; 5 grams
fat; 2 grams saturated fat; 13 mg. cholesterol; 87 mg. sodium.
Thyme-cheese scones
Total time: 25 minutes

Servings: 14 biscuits
Ingredients
2 cups flour
1 cup freshly grated Parmigiano-Reggiano or aged cheddar
1 tablespoon chopped fresh thyme (or chives, or dill)
1 teaspoon sugar
1/8 teaspoon cayenne
5 tablespoons cold unsalted butter
About 1 cup heavy cream
1. Heat the oven to 425 degrees. Combine the flour, cheese, thyme, baking powder, sugar, salt
and cayenne in a mixing bowl and toss with a fork to mix well. Cut the butter into thin slices and
rub the butter into the dry ingredients with just the tips of your fingers until the mixture
resembles coarse crumbs. Drizzle the cream over while tossing with the fork and mix just until a
soft dough forms (you may not need all the cream). Turn out onto a lightly floured board and
knead lightly with the heel of your hand until the dough just clings together with no dry spots.
2. Pat the dough out until it's one-half inch thick. Using a biscuit cutter or two (one-fourth- inch-
wide) glasses, cut into rounds (or cut into triangles with a sharp knife). Arrange on an ungreased
baking sheet at least 1 inch apart.
3. Bake in the center of the oven for 10 to 12 minutes, until golden brown. Serve hot.
Each biscuit: 183 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 12 grams
Cheesy artichoke garlic bread
Total time: 55 minutes, plus 35 minutes for cooking artichokes

Servings: 6 to 8
Ingredients
3 artichokes
4 large cloves garlic, minced
Recipes 2 Page 391

1 cup grated Gruyère
2 to 3 dashes Tabasco sauce
1 10- to 12-inch loaf Italian bread, semolina or regular
1. Heat a large pot of water to a simmer. Add salt, then artichokes. Boil gently 30 to 35 minutes
or until you can pull a leaf out of the artichoke. Remove artichokes with a slotted spoon and let
cool, until they are cool enough to handle. Remove the leaves from the artichoke bottom. Scoop
out the choke. Cut the artichoke bottom into quarters and set aside.
2. Heat the oven to 350 degrees. Combine the butter and garlic in a small saucepan and heat over
very low heat for 10 minutes, stirring occasionally. Do not allow the garlic to brown.
3. Place the artichoke hearts in a blender or food processor and pour the butter mixture over the
artichokes. Blend until chunky. Scrape the artichoke mixture into a bowl and add the Gruyère
and Tabasco and mix well. Season with salt and pepper to taste.
4. Slice the bread in half lengthwise, leaving a "hinge." Spread the bread open and hollow out the
top side. Spread the artichoke mixture on both sides.
5. Wrap in foil. Bake 30 to 40 minutes, until the cheese is melted and gooey. Let stand 5 minutes
before slicing to serve.
Each serving: 183 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 12 grams
Recipes 2 Page 392

Chocolate Brownies
7:15 PM
Subject [Gourmet_Gourmand] Chocolate Brownies

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Chocolate Brownies
Makes 16 brownies
2/3 cup margarine or butter

5 ounces unsweetened baking chocolate, cut
into pieces
1 3/4 cups sugar
2 teaspoons vanilla
3 large eggs
Chocolate Buttercream Frosting (below),
if desired
1. Heat oven to 350 degrees. Grease bottom and sides of

square pan, 9x9x2 inches, with shortening
2. Melt margarine and chocolate in 1-quart sauce-

pan over low heat, stirring constantly. Cool slightly
3. Beat sugar, vanilla and eggs in medium bowl

with electric mixer on high speed 5 minutes. Beat in
chocolate mixture on low speed. Beat in flour just until
blended. Stir in walnuts. Spread in pan
4. Bake 40 to 45 minutes or just until brownies

begin to pull away from sides of pan. Cool completely
in pan on wire rack. Spread with Chocolate Butter-
cream Frosting. Cut into about 2-inch squares
1 Brownie: Calories 300 (Calories from Fat 160); Fat 18g

Recipes 2 Page 393

Lighter Chocolate Brownies
Fpr 3 grams of fat and 160 calories per serving, substitute 1/3 cup
unsweetened applesauce for 1/3 cup of the margarine,
1/2 cup baking cocoa for the unsweetened baking
chocolate and 1 egg plus 4 egg whites for the 3 eggs.
Decrease walnuts to 1/2 cup
Chocolate Peanut-Butter Brownies
Substitute 1/3 cup crunchy peanut butter for the 1/3 cup
of the margarine. Omit walnuts. Before baking,
arrange 16 miniature peanut butter cups over top;
press into batter so tops of cups are even with top of
batter
Chocolate Brownie Pie
Grease bottom and sides of pie plate, 10x1 1/2 inches, with shortening.
Spread batter in pie plate. Bake 35 to 40 minutes or
until center is set. Cool completely in pan on wire
rack. Cut into wedges. Serve with ice cream and Hot
Fudge Sauce (below) if desired. Makes 12 servings

Prep: 15 min
Makes 16 servigs, about 2 1/4 cups each

2 teaspoons vanilla
melted and cooled

one 13x9 inch cake generously or fills and frosts one
8 or 9 inch two-layer-cake
Note: To fill and frost one 8-inch layer cake, use 4 1/2 cups

Recipes 2 Page 394

Timesaving Tip

Hot Fudge Sauce

Makes 3 cups sauce
1 can (12 ounces) evaporated milk

chips (2 cups)
1 teaspoon vanilla
1. Heat milk, chocolate chips and sugar to boiling

in 2-quart saucepan over medium heat, stirring con-
stantly; remove from heat
2. Stir in margarine and vanilla until mixture is

smooth and creamy. Serve warm over ice cream, cake
or brownies. Store in refrigerator up to 4 weeks
1 Tablespoon: Calories 60: (Calories from Fat 25); Fat 3g

Timesaving Tip
To microwave, mix milk, chocolate chips and sugar in

8-cup microwavable measure. Microwave uncovered
on High 6 to 8 minutes, stirring every 2 minutes, until
thickened and smooth. Stir in margarine and vanilla
until mixture is smooth and creamy.
Recipes 2 Page 395

Poached Chicken Breasts and Chicken Broth
9:12 PM

Prep: 45 minutes
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a
variety of dishes.
Ingredients Directions
 4 1/2 to 5 Pounds (about 6) chicken breasts bone-in, skin-on 1. Combine all ingredients in a 5 -quart pot with a tight-fitting lid. Cover with water by 2 inches.
 1 onion cut into 8 wedges 2. Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant -read thermometer
inserted in the thickest part of the meat (avoiding bone) registers 160 degrees;, about 15 minutes.
 2 carrots quartered crosswise
3. Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard
 2 celery quartered crosswise vegetables. Strain broth through a fine -mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return
 2 dried bay leaves to pan; reduce over medium -high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3
months.
 3 garlic
4. When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks (see above) or chop chicken, as
 6 parsley desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.
 3 fresh thyme or 1/4 teaspoon dried First published
Copyright 2007 Martha Stew art Living Omnimedia, Inc. All rights reserved.
Recipes 2 Page 396

Sauteed Chicken in Mustard-Cream Sauce
9:13 PM

Prep: 20 minutes Total: 20 minutes
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared
salmon and trout.
 4 (6 ounces each) boneless, skinless chicken breasts 1. Sprinkle chicken breasts with salt and pepper. In a large
 1/4 Teaspoon salt
skillet, heat oil over medium-high heat. Add chicken; saute
until cooked through, 10 to 12 minutes, turning once.
 1/4 Teaspoon pepper Transfer to a plate; keep warm.
 2 Tablespoons olive oil 2. Pour wine into hot skillet; cook, stirring, until reduced by half,
 1/4 Cup dry white wine or chicken broth
about 1 minute. Whisk in cream, mustard, and tarragon.
Cook, whisking, until thickened, about 2 minutes.
 1/2 Cup heavy cream 3. Pour any accumulated chicken juices into sauce. Right
 2 Tablespoons Dijon mustard before serving, drizzle cream sauce over chicken.
 1 Teaspoon dried tarragon (or 1 tablespoon chopped fresh)
First published
Recipes 2 Page 397

Carrot Cupcakes with Cream-Cheese Icing
10:28 PM

Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on
the run or a lunch-box treat.
 1 Cup sugar 1. Preheat oven to 350 degrees;. Make the cupcakes: In
 1/3 Cup vegetable oil
a bowl, combine sugar, vegetable oil, orange juice,
vanilla extract, and eggs.
 2 Tablespoons orange juice 2. Stir in baking powder, baking soda, allspice, and salt.
 1/2 Teaspoon vanilla extract Add flour; mix. Stir in carrots, walnuts, and coconut.
 2 large eggs 3. Oil a standard muffin tin or line with paper cups;
distribute batter evenly.
 1 Teaspoon baking powder
4. Bake until toothpick inserted in centers comes out
 1/2 Teaspoon baking soda clean, 25 minutes. Let cool before frosting. Garnish
 1/2 Teaspoon ground allspice with toasted shredded coconut.
 1/2 Teaspoon salt 5. Make the icing: In a mixing bowl, combine cream
cheese, confectioners’ sugar, and vanilla extract.
 3/4 Cup plus 2 tablespoons flour Whisk until smooth.
 1 1/2 Cups shredded carrots First published
 1/2 Cup chopped walnuts
 1/4 Cup shredded coconut plus more for garnish
 8 Ounces cream cheese (room temperature)
 3/4 Cup confectioners? sugar
 1/2 Teaspoon vanilla extract
Recipes 2 Page 398

Date Bars
12:44 PM
Subject [Gourmet_Gourmand] Date Bars

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Sent Wednesday, Ma rch 14, 2007 12:05 PM
Date Bars
Makes 3 dozen bars
Date Filling (below)

1 3/4 cups all-purpose or whole wheat flour
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1. Prepare Date Filling
3. Mix brown sugar and margarine in large bowl.

Stir in remaining ingredients until crumbly. Press half
of the crumb mixture evenly in bottom of pan. Spread
with filling. Top with remaining crumb mixture; press
lightly
4. Bake 25 to 30 minutes or until light brown. Cool

slightly in pan on wire rack. Cut into about 2 X 1 1/2 -
inch bars while warm
Date Filling
3 cups cut-up pitted dates (1 pound)

1/4 cup sugar
1 1/2 cups water
Cook all ingredients in 2-quart saucepan over low heat

ablout 10 minutes, stirring constantly, until thickened;
cool
Recipes 2 Page 399

**If using self-rising flour, omit salt and baking soda
1 Bar: Calories 145 (Calories from Fat 45); Fat 5g

Lighter Date Bars

tute 1/2 package (8-ounce size) reduced-fat cream
cheese (Neufchatel), softened, for 1/2 cup of the
margarine
Recipes 2 Page 400

Pumpkin-Spice Bars
12:49 PM
Subject [Gourmet_Gourmand] Pumpkin-Spice Bars

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Pumpkin-Spice Bars
Makes 49 bars
4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (16 ounces) pumpkin
1/2 teaspoon salt
1 cup raisins
Cream Cheese Frostingt (below)

jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, lightly with
shortening
2. Beat eggs, sugar, oil and pumpkin in large bowl

until smooth. Stir in flour, baking powder, cinnamon,
baking soda, salt, ginger and cloves. Stir in raisins.
Spread in pan

completely in pan on wire rack. Frost with Cream
Cheese Frosting. Sprinkle with walnuts. Cut into
2x 1 1/2-inch bars. Refrigerate any remaining bars
Cream Cheese Frosting

Recipes 2 Page 401

1 teaspoon vanilla
Mix cream cheese, margarine and vanilla in medium

bowl. Gradually beat powdered sugar until smooth.
*If using self-rising flour, omit baking powder, baking soda and salt

Carbohydrate 21g (Calories from Fat 70); Protein 1g
Lighter Pumpkin-Spice Bars

tute 2 eggs plus 4 egg whites for the 4 eggs and 1/2 cup
unsweetened applesauce for 1/2 cup of the oil. Omit
the walnuts
Recipes 2 Page 402

4:48 PM

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Makes about 4 dozen cookies

1 large egg
2 1/4 ups all-purpose flour
1/2 teaspoon salt
1 cup coarsely chopped nuts
chips (2 cups)
2. Mix sugars, margarine and egg in large bowl. Stir

in flour, baking soda and salt (dough will be stiff). Stir
in nuts and chocolate chips
3. Drop dough by rounded tablespoonfuls about

2 inches apart onto ungreased cookie sheet
4. Bake 8 to 10 minutes or until light brown (cen-

ters will be soft). Cool slightly; remove from cookie
sheet. Cool onh wire rack
**If using self-rising flour, omit baking soda and salt
1 Cookie: Calories 135 (Calories from Fat 70); Fat 8gt

Lighter Chocolate Chip Cookies
Recipes 2 Page 403

For 4 grams of fat ande 90 calories per serving, decrease
margarine to 3/4 cup, add 1 teaspoon vanilla with the
egg and omit nuts. Substitute 1 cup miniature chocolate
chips for the 12-ounce package of chocolate chips
Candy Cookies:
Substitute 2 cups candy-coated chocolate candies

for the chocolate chips
Chocolate Chip Bars:
Press dough in ungreased rectangular pan, 13x9x2 inches. Bake 15 to

20 minutes or until golden brown. Cool in pan on
wire rack. Makes 4 dozen bars
Jumbo Chocolate Chip Cookies

Drop dough by 1/4 cupfuls about 3 inches apart onto
ungreased cookie sheet. Bake 12 to 15 minutes or
until edges are set. Cool completely on cookie sheet.
Makes 1 1/2 dozen cookies
Recipes 2 Page 404

Ultimate Veggie Burgers & Book Release
5:46 PM

Super Natural Cooking, Page 155
I was surprised and delighted to walk into one of my favorite stores a few days ago and come face to face with
my own cookbook. My passport is due to expire in a few weeks, so I was at the UPS store getting new photos
taken. Just across the street and down the block a bit is Nest. I've been shopping there for years for their
fantastically eclectic glasses, plates and platters, fabrics, and all manner of pretty things. There amongst the
gold-rimmed Moroccan tea glasses and French flea market finds was my book. (I'm going to try to refrain from
ov erzealous use of exclamation points in this post - but it's hard.)
This was the first time I've seen this cookbook out in public, in an actual brick-and-mortar establishment. Nest
only carries a handful of cookbooks, so the idea that someone there chose mine made me love the place even
more. I totally lost my cool and started gushing to the nice girl at the register about how excited I was to see it
there. I promise, you would have been embarrassed for me.
So, I wanted to give you all the heads up, you might start seeing my book out and about. I'm so excited to be
able to share it with you (finally)! Please let me know if y ou see it where you live, I'd love to know where it is
being sold, so I can link to some of those shops from the site.
I'm going to highlight one of my favorite recipes from Super Natural Cooking - my favorite veggie burgers. I
think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a
bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out
of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn't until I sat down to
write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with
all sorts of good stuff. Problem solved.
Filling ideas:
 Av ocado Slices
 Cipollini onions - sweet and just the right size
 Sliced Rom a tomatoes
Recipes 2 Page 405

 A sprinkling of sm oked paprika
 Grilled vegetables
Lastly, for those of y ou who haven't already filled out the reader survey, there is still time to represent. So far, it
is say ing 90% of you are female (!?), just 20% of y ou are 18-39 (a surprise to me), and roughly 10% of you
publish your own blogs! Take the 101 Cookbooks Reader Survey.
Ultimate Veggie Burgers - Sprouted Garbanzo Burgers

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's
worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned
or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even
more...
2 1 /2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1 /2 teaspoon fine-grain sea salt
1 /3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup m icro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If y ou are using sprouted garbanzos, steam them until just tender, about 10 m inutes. Most of y ou will be using canned
beans, so jump right in and com bine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the
consistency of a v ery thick, slightly chunky hummus. Pour into a m ixing bowl and stir in the cilantro, onion, zest, and
sprouts. Add the breadcrumbs, stir, and let sit for a couple of m inutes so the crumbs can absorb som e of the m oisture.
At this point, you should have a moist m ixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on
the m oist side here, because it makes for a nicely textured burger. You can always add m ore bread crumbs a bit at a
tim e to firm up the dough if need be. Conversely, a bit of water or m ore egg can be used to m oisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 m inutes, until the bottoms
begin to brown. Turn up the heat if there is no browning after 10 m inutes. Flip the patties and cook the second side
for 7 m inutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
Recipes 2 Page 406

TOP 10 EDITOR'S PICKS
9:35 PM
ST. PATRICK'S DAY

Go beyond corned-beef-and-cabbage with ten delicious Irish-inspired recipes.
Print and save your favorites.

Bailey's Pudding Parfaits with Oatmeal-
Walnut Crunch
The oatmeal and nut mixture in this dessert
is usually baked on fruit; here, it is cooked
on its own, then layered with currants and a
pudding made with Baileys Original Irish
Cream.
Brown Butter Soda Bread

Rosemary and black pepper make this bread
anything but typical. Wedges are delicious
with plenty of butter and your favorite
preserves.
Butterscotch Drop Scones

This is a great scone recipe, and it works
even without the butterscotch chips. One
cup of dried berries, chocolate chips,
shredded coconut, or dried cherries can be
substituted, if you like.
Chocolate-Whiskey Soufflé Tarts

There's just a wee bit of the favorite Irish
spirit in these treats.
Corned Beef and Carrots with Marmalade-

Whiskey Glaze
St. Patrick's Day in a flash: A zesty glaze
makes corned beef from the supermarket
deli your own. The perfect go-with?
Wedges of cooked, buttered cabbage, of
course.
Irish Cheddar and Stout Fondue

A meatless yet rich dish that would make a
perfect appetizer for St. Patrick's Day
dinner.
Recipes 2 Page 407

Irish Manhattan
Toast St. Patrick's Day with a drink that
combines the quintessential Irish spirit with
a classic American cocktail.
Lemon Curd Layer Cake

Tall and beautiful, sweet and tart, this cake
has lots of lemon flavor and plenty of style,
too. It's the perfect finale for a St. Patrick's
Day dinner or other special occasion.
Mini Walnut Soda Breads

Versatile breads that are good served with
cheese, spread with butter and jam at
teatime, or paired with a main-course salad.
Parsnip Soup with Corned Beef and

Cabbage
Make a quick soup with leftover corned
beef or a few slices from the deli.
— Bon Appétit, March 2007
Recipes 2 Page 408

Peanut Butter Cookies
3:12 PM
Subject [Gourmet_Gourmand] Peanut Butter Cookies

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Prep: 15 min; Chill: 2hr: Bake: 30 min
Makes about 2 1/2 dozen cookies

1/2 cup peanut butter
1/4 cup shortening
1 large egg
1/4 teaspoon salt
Granulated sugar
1. Mix 1/2 cup granulated sugar, the brown sugar,

peanut butter, shortening, margarine and egg in large
bowl. Stir in flour, baking soda, baking powder and
salt. Cover and refrigerate about 2 hours or until firm.
3. Shape dough into 1 1/4 inch balls. Place about 3

inches apart on ungreased cookie sheet. Flatten into crss-
cross pattern with fork dipped in granulated sugar
4. Bake 9 to 10 minutes or until light brown. Cool 5

minutes; remove from cookie sheet. Cool on wire
rack.
**If using self-rising flour, omit baking soda, baking powder and
salt
Recipes 2 Page 409

1 Cookie: Calories 115 (Calories from Fat 55); Fat 6g
Lighter Peanut Butter Cookies
For 1 gram of fat and 95 calories per serving, use

reduced-fat peanut butter. Substitute 1/4 package
(8-ounce size) reduced-fat cream cheese (Neufchatel),
softened, for the shortening. Add 1/2 teaspoon vanilla
with the egg
Recipes 2 Page 410

Coconut Cream Macaroons
3:30 PM
Subject [Gourmet_Gourmand] Coconut Cream Macaroons

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Sent Thurs day, Ma rch 15, 2007 11:34 AM

3 packages (7 ounces each) flaked coconut

(7 2/3 cup)
1/2 teaspoon salt
2/3 cup canned cream of coconut
3 teaspoons vanilla
1 large egg
chips (1 cup), if desired
1 tablespoon vegetable oil, if desired
1. Heat oven to 350 degrees. Line cookie sheet with alu-

minum foil or cooking parchment paper
2. Sprinkle 1 cup of the coconut over aluminum

foil. Bake 5 to 7 minutes, stirring occasionally, or until
golden brown; cool. Reserve aluminum foil for baking
cookies
3. Mix toasted coconut, remaining coconut, the

flour and salt in large bowl. Beat milk, cream of
coconut, vanilla, almond extract and egg into medium
bowl until well mixed. Pour over milk mixture over
coconut mixture; stir until well mixed
4. Drop mixture by heaping tablespoonfuls onto

cookie sheet
5. Bake 12 to 14 minutes or until golden brown

(cookies will be soft in center and set at edges), Imme-
diately slide aluminum foil with cookies from cookie
Recipes 2 Page 411
sheet to wire rack. Cool completly
6. 6. Heat chocolate chips and oil in 1-quart saucepan

over low heat, stirring constantly, until chips are
melted. Drizzle over cookies. Let stand about 30 min-
utes or until chocolate is set
*If usingt self-rising flour, omit salt
1 Cookie: Calories 125 (Calories from Fat 65f); Fat 7g

Timesaving Tip
Omit toasting coconut in step 2 and drizzling wqith

chocolate in step 6
Recipes 2 Page 412

Oatmeal-Rasin Cookies
3:58 PM
Subject [Gourmet_Gourmand] Oatmeal-Rasin Cookies

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1/2 cup shortening
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup raisins, chopped nuts or semisweet
chocolate chips, if desired
2. Mix all ingredients except oats, flour and raisins

in large bowl. Stir in oats, flour and raisins
3, Drop dough by rounded tablespoonfuls about 2

inches apart onto ungreased cookie sheet
4. Bake 9 to 11 minutes or until light brown. Imme-

diately remove from cookie sheet. Cool on wire rack
*Spreads with at least 65% oil can be substituted
salt

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Oatmeal-Raisin Squares:
Press dough into ungreased square pan, 8x8x2 inches. Bake about
25 minutes or until light brown. Cool in pan on wire
rack. Cut into about 2-inch squares. Makes 16
squares
Lighter Oatmeal-Raisin Cookies

unsweetened applesauce for the shortening and 1/2 cup
fat-free cholesterol-free egg product for the eggs.
Increase cinnamon and vanilla to 1 1/2 teaspoons each
Recipes 2 Page 414

CHICKEN PAPRIKA (FOR CATS AND PEOPLE)
4:44 PM
Subject [indoorcats] CHICKEN PAPRIKA (FOR CATS AND PEOPLE)

From i ndoorcats@ya hoogroups.com
To Gourmet_Gourmand@yahoogroups.com; i ndoorcats@yahoogroups.com; 9
_l i ves_your_cats_health_and_happiness@ya hoogroups.com
How To ... Share a meal with your cat

There have been several recipes for dogs in this space, but just so the felines don't feel neglected,
here's something for the kitties and their human companions.
Serves: 6 people, or 4 people and 2 or 3 cats
1 teaspoon corn oil
1 teaspoon salt
2 tablespoons paprika
1 cup hot water
3 pounds of chicken, skinned, boned and cut into bite-size pieces
1 carrot, finely chopped
2 medium potatoes, cut into small cubes
1/2 cup chicken broth
2 tomatoes, chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Fresh parsley, to garnish
Additional ingredients for cat portions:
1/4 cup cooked rice
1/2 teaspoon brewer's yeast
1/2 teaspoon bone meal
In a medium saucepan, heat the oil over low heat. Add the garlic, salt, paprika and 1/2 cup of the
hot water. Cover, bring to a simmer and cook for 10 minutes. Add the chicken, remaining water,
carrot, potatoes and broth. Return to a simmer and cook another 10 minutes.
Add the tomatoes and red and green peppers. Stir well and simmer another 10 minutes. For
people, garnish with parsley.
For cats, chop the chicken into smaller pieces, mix with rice, brewer's yeast and bone meal.
Allow to cool before serving.
-- Recipe from Patti Delmonte's "Real Food for Cats" (Storey Publishing)
© 1998-2007 Seattle Post-Intelligencer
Recipes 2 Page 415

New England Boiled Dinner
5:25 PM
From the recipe archive

New England boiled dinner is a one pot dish consisting of corned beef, cabbage, carrots and potatoes. How
this dish came to be from New England I have no idea; it seems to have more Irish-American roots with the
corned beef and cabbage, and is a traditional Irish-American dish to celebrate St. Patrick's Day. This is how
my mother makes it.
3 1/2 pounds corned beef brisket (or can also be made with plain beef brisket)
15 peppercorns
8 whole cloves
1 bay leaf
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths
1 Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If your corned beef brisket
does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. Bring to a
simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or
until the meat is tender (a fork goes through easily).
2 Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. C heck the broth
for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a
high simmer. C ook at a high simmer until done, about 15-30 minutes longer, depending on the size of the
cut of your vegetables.
3 Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the vegetables and
some broth.
Recipes 2 Page 416

some broth.
Serves 6 to 8. Serve with horseradish or mustard.
Notes:
The corned beef can be pretty salty, so you may want to rinse it first before cooking. We just use the corned
beef as is and don't add any more seasoning or salt. If the broth ends up being too salty, you can serve just
the meat and vegetables, without the broth, or add water to the broth to dilute it.
Recipes 2 Page 417

Gingersnaps
9:45 PM
Subject [Gourmet_Gourmand] Gingersnaps

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Gingersnaps
Prep: 15 min; Chill: 2 hr; Bake: 48 min

3/4 cup shortening
1/4 cup molasses
1 large egg
1 teaspoon ground ginger
1/4 teaspoon salt
Granulated sugar
1. Mix brown sugar, shortening, molasses and egg

in large bowl. Stir in remaining ingredients except
granulated sugar. Cover and refrigerate at least 1 hour.
2. Heat oven to 375 degrees. Grease cookie sheet lightly

with shortening
3. Shape dough by rounded teaspoonfuls into balls.

Dip tops into granulated sugar. Place balls, sugared
sides up, about 3 inches apart on cookie sheet
4. Bake 10 to 12 minutes or just until set. Remove

from cookie sheet. Cool on wire rack
*If using self-rising flour, decrease baking soda to 4 teaspoons and

omit salt

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Leeks' brightest nature
11:53 PM

Capture the essence of this unsung vegetable with dishes that
show its resilence and grace in subtle ways.
By Amy Scattergood
Times Staff Writer
Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth
like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind
their promises, leeks emerge from the earth, dirt-clad and single- minded, as vertical as hope.
Without the raw force of an onion or the hollow delicacy of a bouquet of chives, leeks rely on
subtlety and fortitude. A leek is by its nature a patient vegetable. Slow-growing underground,
able to bide its time once out of it, a leek can also hold up to myriad cooking techniques, as if the
very patience that held it through the slow winter has become alloyed in the leek's own
concentric rings.
Serene, subtly aromatic, almost cool to the touch, a leek can be a revelation in the kitchen, with a
wealth of nuanced flavor that belies its humble appearance.
Yet the leek, more than most other vegetables, clings to the earth that engenders it, as if reluctant
to be fully separated from its origins. Cut through a leek, particularly a mature one, and you'll
find, shot through the ringed layers, a residue of the dirt and sand in which it grew, like the
footprint of a creation myth.
Leeks are often purposely grown in little hills, individual archeological tells that are mounded by
farmers to increase the proportion of white stem to green leaf. The dirt or sand (leeks are often
grown in particularly sandy dirt or even outright sand) becomes embedded within the layers of
the leek as it grows. This accounts for the need to soak leeks thoroughly before you cook them.
Earthy reminder
If the stubborn, earth-shot quality of a leek is part of its appeal -- a quiet reminder of the
necessary proximity of food to farm -- the leek's leaves also have a story to tell. V-shaped, they
rise out of the roots like folded sheaths, growing darker the farther they get from home -- a
tangible buffer between pale roots and the sunlit world.
Absolved from the earth, washed clean and shorn from the blue-green tresses of its leaves, a leek
is ready for transformation.
Cooking a leek is not like taming an onion or preserving the delicate ephemerality of a handful
of fresh herbs or greens. It's about capturing the essence of a vegetable that contains equal parts
resilience and grace.
A bowlful of steamed mussels becomes extraordinary when married with leeks. Cut in thin strips
and sautéed in butter, the leeks give structure to the winey broth as well as a hint of color -- the
leeks on the small black mussels are like thick brush strokes of lime green on obsidian. The dish
distills a leek's brightest nature.
Blanched and minced into a thick pâté shot through with fresh ginger, vinegar and chives, leeks
showcase their cooler qualities, becoming smoother and more refined. Or seared and then braised
in the oven in broth laced with thyme and shallots, they demonstrate profound earthiness.
Recipes 2 Page 423

After a good braise, a leek develops warm, caramel notes, becoming buttery and rich and
aromatic. Its flavor doesn't dissipate; it reaches its full potential. Like an early spring day that can
shift in an hour from pallid reticence to honeyed vigor, a leek is not mercurial but capable of
sudden moments of revelation.
It's no wonder Shakespeare chose the leek as a symbol of his emerging young soldier-king in
"Henry V." We're told that as a Welshman, Henry wears the leek for a "memorable honour" on
St. Davy's Day -- which is, fittingly for a late winter vegetable, the first of March.
Following Henry's improbable underdog victory over the French at Agincourt, Shakespeare
pauses not to give the king another ceremonious soliloquy, but to allow the modest Welsh Capt.
Fluellen to give a speech about leeks.
Mussels with leeks and white wine

Servings: 4
Note: Allow about 1 pound of mussels per person plus extra to allow for some not opening.
Small black mussels such as Prince Edward Island (PEI) or Maine are best.
Ingredients:
1 12-inch rustic baguette
3 tablespoons good-quality olive oil
5 pounds small black mussels
4 leeks
1/2 cup (1 stick) unsalted butter
2 large shallots, minced (about 1/4 cup)
6 garlic cloves, minced (about 1/4 cup)
2 cups dry white wine
2 tablespoons chopped Italian parsley
1. Slice the baguette on the diagonal into half- inch slices, brush each slice with a little olive oil
and grill the bread on a grill or in a pan. Reserve, keeping warm.
2. Rinse the mussels under cold water, scrub them if necessary and pull off and discard the
beards. Discard any open or broken mussels. Reserve.
3. Cut off the green parts of the leeks and discard or save for leek broth; cut off and discard the
roots. Cut the leeks in half lengthwise and peel off the tough outer layer if necessary. Submerge
in a bowl of tap water or in a sink and rinse off any dirt. Drain the leeks and then cut them
crosswise into thin slices, about one-eighth inch thick. (This needn't be exact.)
4. In a large (6-quart) pot over medium heat, melt the butter. Add the leeks and sauté until soft
and translucent, turning the heat to low, about 5 to 7 minutes.
5. Add the shallots, garlic, salt and pepper and cook for another 2 minutes.
6. Increase the heat to high, then add the mussels and the white wine. Stir to combine, then cover
and cook 5 to 7 minutes, until the mussels open up, shaking the pot so that the mussels cook
evenly. When the mussels have opened, remove the pot from the heat and add the parsley. Serve
immediately either in the pot or ladled into soup plates, with slices of grilled baguette for the
leeks and sauce and a big bowl for the mussel shells.
Recipes 2 Page 424

Each serving: 778 calories; 33 grams protein; 54 grams carbohydrates; 4 grams fiber; 40 grams
fat; 17 grams saturated fat; 120 mg. cholesterol; 1,264 mg. sodium.
Leek tartare
Total time: About 45 minutes

Servings: 3
Note: Adapted from "Happy in the Kitchen," by Michel Richard, who makes this dish with
homemade mayonnaise (we used commercial) and serves it at room temperature with baguette
slices. You could also serve it warm under a chicken breast or with a crisp breaded fish fillet.
Ingredients:
4 medium leeks (about 1 to 1 1/2 inches in diameter)
1 shallot, minced
1/4 cup olive oil
1 tablespoon mayonnaise
1/2 teaspoon sugar
1 teaspoon grated fresh ginger
2 tablespoons minced chives
3 drops Tabasco
1/2 teaspoon fine sea salt
1. Fill the bottom of a medium-sized steamer or double boiler with enough water to steam (but
not so much that the water touches the steamer basket). Heat over medium heat so that the water
comes to a simmer by the time you've prepared the leeks.
2. Cut off the dark green tops of the leeks and discard or set aside for another use. Cut off and
discard the root ends. Cut each leek in half lengthwise. Place each half cut side down and slice
crosswise into 1-inch pieces. You should have about 1 1/2 cups of leeks.
3. Fill a large bowl with warm water and add the leeks to the water. Using your hands, separate
the layers of leeks, and swish them in the water; the sand and dirt will fall to the bottom of the
bowl. Let stand briefly. Then, with your hands or a skimmer, lift the leeks from the water
without disturbing the sediment that has settled at the bottom.
4. Line a baking sheet with plastic wrap. Set a steamer basket in the pot over the simmering
water. Place the leeks in the basket, cover, and steam for about 8 minutes, or until they are bright
and almost translucent. Spread the leeks evenly on the lined baking sheet, and place in the
refrigerator to cool, about 15 minutes.
5. When they're cool, chop the leeks until they are a thick mushy consistency. Place them on a
double layer of cheesecloth or a clean kitchen towel, and wring out the excess water.
6. Combine the leeks, shallot, and olive oil in a medium bowl. Stir in the vinegar, mustard,
mayonnaise, sugar, ginger, chives, Tabasco, salt and pepper. Mix well. Taste and adjust the
seasoning if necessary.
7. Place a 3-inch ring mold or round cookie cutter on a plate, fill with about one-third cup of the
tartare, and smooth the top. Remove the cutter, and repeat with the remaining plates.
Recipes 2 Page 425

Braised leeks

Servings: 4
Note: From chef-owner Corina Weibel at Canelé. Leek stock can be substituted for the vegetable
stock or water but will need to be made ahead of time by simmering the green tops of 6 medium
leeks in 6 cups water, covered, for about three hours.
Ingredients
1/2 teaspoon salt, divided
1 shallot, sliced
1 tablespoon thyme leaves
1/3 cup white wine
1 cup vegetable stock or water
2 small red rose potatoes or similar waxy potatoes
1 tablespoon unsalted butter
1. Trim the roots from the leeks, keeping the bottom intact. Trim the green tops so that the
remaining leek is about 4 inches long. Split the leek in half lengthwise. Run the leeks under cold
water to clean and dislodge any dirt. Drain, place in a bowl and toss with one-fourth teaspoon
salt.
2. Heat a large (12- to 14-inch) sauté pan over medium heat then add the olive oil. Place the
leeks in the pan cut-side down, in batches if necessary. Cook over medium heat until
caramelized, about 12 to 15 minutes. Turn the leeks and cook for a few seconds on the other
side. Remove the leeks from the pan and place, cut side up, in a shallow baking dish (about 9-
by-13-inch).
3. In the same pan, lightly sauté the sliced shallot over medium-high heat for about 1 minute.
Add the thyme and the white wine and cook about 1 to 2 minutes, until the wine reduces slightly.
Add the stock or water and bring the mixture to a quick boil. Remove from heat.
4. Pour the liquid over the leeks in the baking dish until the leeks are almost, but not quite
covered, adding more stock or water if necessary. Place in a 400-degree oven and cook until the
root ends of the leeks can be pierced with very little resistance by a knife, about 25 to 30
minutes.
5. While the leeks are braising, cut the potatoes into one-half inch slices. Place them in a medium
saucepan and fill with cold water, covering the potatoes by 1 inch. Season the water with one-
fourth teaspoon salt. Cook over high heat until the water boils and test for doneness by gently
piercing with a knife. If necessary, reduce the heat to medium and cook for 2 or 3 minutes longer
until done. Drain and set aside.
6. When the leeks are done, heat the sauté pan over medium heat. Add the butter, and when it is
melted, add the potato slices. Sauté until lightly browned, about 1 to 2 minutes, turning as needed
to cook both sides. Add the leeks and braising liquid to the pan and toss to combine. Season with
salt and pepper to taste before serving.
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Roux rules in making gumbo
11:55 PM
FOOD COLUMN
By Rob Kasper
Baltimore Sun
After eating a mess of gumbos - 13 bowls to be exact - I was curious about what the keys were to
making a good one.
"It's the roux; you have to move it, move it, move it," said Mary Rivers, who prepares the gumbo
at Ale Mary's, a Fells Point pub in Baltimore that she operates with her husband, Tom, and her
brother-in-law, Bill.
"The roux has to be the consistency of good gravy," said Brian Badger, who whips up the gumbo
in the kitchen of Slainte Irish Pub and Restaurant on Thames Street.
"You can't rush the roux," said Jill Oliver, who - along with Ted Young - makes the gumbo at the
Wharf Rat's locations downtown and in Fells Point.
The cooks agreed that constructing a roux, mixing hot oil and flour, was the crucial step in the
intensely challenging process of making gumbo, a Cajun soup thickened with okra or gumbo file.
A gumbo can, according to noted Cajun chef Paul Prudhomme, contain seafood, sausage,
poultry, greens, alligator or even squirrel meat. But it always starts with a roux.
"Gumbo Night was an occasion," Prudhomme wrote in his 1987 work, The Prudhomme Family
Cookbook. "Mom cooked a big pot of gumbo for supper and invited family and friends."
In that spirit, Rivers, Badger and Oliver and a number of other Fells Point cooks served big pots
of the soup during a recent Mardi Gras festival and gumbo competition.
The gumbos made by these three cooks were deemed the best by a panel of six serious eaters -
two leaders of neighborhood organizations and assorted members of the food press, myself
among them. We trekked - OK, we were ferried in a long, black limo - to 13 Fells Point pubs and
restaurants to sample their gumbos. By the end of the evening, a Fat Tuesday filled with
merriment, my original goal of "passing a good time" had largely been transformed to "don't pass
out."
The gumbo at Ale Mary's was declared the overall winner, getting high marks for both flavor and
presentation. Those prepared by Badger at Slainte and Oliver and Young at the Wharf Rat
finished with high marks for flavor.
Once my stomach had settled and my head had cleared, I queried the winning cooks about their
gumbo-making techniques.
Rivers stressed preparation, saying she has all her ingredients chopped, measured and within
easy reach before she begins making her roux.
"You have to manage it right to the end," she said. "If you walk away from the stove, you're
Recipes 2 Page 428

dead."
She also spoke of the odd, alluring nature of the process. "The chemistry is strange. The roux
goes from having a peanut-butter consistency to a smooth, silky texture. It can stretch your
mind."
Badger said he has been making gumbo since 1993, when a visit to New Orleans "turned my
head around about food." He made gumbo at Bohager's, at a spot called the Brewery and at a
stall he ran in the Broadway Market.
"At first, I burned the roux and burned myself," Badger said. "But I kept at it." Now he turns out
15 gallons of gumbo a week at Slainte, where he has worked for almost three years.
One trick Badger learned along the way was to make the large batches of the roux in a separate
pot, then add it to the gumbo later in the cooking process. That way, "if you burn the roux, you
don't have to throw out all the gumbo; you just start over," he said.
Oliver, and most of the gumbo cooks, said patience and a keen eye were musts. "You don't want
to hurry things or end up with a blond roux," Oliver said. Instead, she said, you cook your roux
until it reaches "a dark-chocolate" hue. Moreover, she said, you cook a gumbo slowly. "You can
tell when it is done by looking at it. All the ingredients look like they belong together, instead of
pieces of tomato here and pieces of meat there."
I liked hearing these lyrical descriptions of the quasi-magical nature of making a gumbo.
I also found that while all the gumbo cooks were headed in the same general direction, they did
take a few different paths along the way.
Badger, for instance, does not put okra in his gumbo because he has found that Baltimore eaters
are "shy" of the sometimes slimy vegetable. He did, however, add a shot of Worcestershire
sauce. Oliver puts garlic, okra and file powder in her gumbo.
This reminded me of a saying I heard some years ago when visiting New Orleans: There are as
many gumbos as there are cooks.
Ale Mary's Gumbo
Serves 10 to 12
Ingredients:
1/2 cup flour
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 bay leaves
2 teaspoons oregano
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1 pound andouille sausage, cut in 1/4-inch slices
one 28-ounce can crushed tomatoes
5 cups chicken stock
1/2 pound okra, cut in 1/4-inch slices
2 pounds shrimp, peeled and deveined
1 pound crawfish tail meat, rinsed
2 teaspoons file powder
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5 cups cooked white rice
1. Heat the vegetable oil in a cast-iron Dutch oven or large stockpot over high heat until oil is hot
and just short of smoking, about 2 minutes. Using a long-handled metal whisk, gradually stir the
flour into the hot oil. Cook, whisking constantly and stirring briskly, until the roux is caramel
brown, 3 to 4 minutes, being careful not to let the mixture scorch or splash on your skin.
2. Reduce heat to medium until roux is dark red-brown; cook 4 to 5 minutes more, whisking and
stirring constantly. Add onions, bell peppers and celery, stirring until roux gets chocolate brown
and coats the vegetables, about 2 to 4 minutes.
3. Add bay leaves, oregano, cayenne, salt and pepper and simmer 2 to 3 minutes. Add the
sausage, cook a few minutes, add the tomatoes, cook a few minutes more, then add the chicken
stock.
4. Turn the heat up to medium so the mixture is just bubbling, and cook for 8 to 10 minutes. Add
the okra and cook for 10 more minutes; add the shrimp and crawfish and simmer for 10 minutes.
5. Slowly stir in file powder. Remove bay leaves before serving over rice.
Note: Have all ingredients measured and within reach before you start. Once you begin, you can't
walk away from the stove.
Courtesy of Mary Rivers, co-operator of Ale Mary's in Fells Point
Per serving (based on 12 servings): 415 calories, 30 grams protein, 18 grams fat, 5 grams
saturated fat, 34 grams carbohydrate, 4 grams fiber, 173 milligrams cholesterol, 1,164
milligrams sodium
Recipes 2 Page 430

Chicken goulash
11:56 PM
http://www.chicagotribune.com/features/food/foodanddrink/sns- fdrecipe-wk1,0,7125455.story
From the Hartford Courant
Recipe of the week
Chicken goulash
Linda Giuca and Christopher Prosperi

The Hartford Courant
Although potatoes play a supporting role in this next dish, we think they are the stars. Goulash,
the classic Hungarian dish made of beef or veal with lots of onions, paprika and potatoes, can be
a wonderful culinary experience if made well.
The potatoes stew in the paprika, wine and stock until they almost burst. If you fished them out,
they would make a fulfilling meal on their own. In this version, we replace the meat with our
favorite boneless-skinless chicken thighs. Finish it with some cider vinegar and a touch of butter
for extra flavor.
Chicken Goulash
Ingredients:
2 tablespoon oil
6 cups 3/4-inch diced onion
1/4 cup cold water
3 tablespoon sweet paprika
6 boneless skinless chicken thighs, cut into 2 inch pieces
1 cup white wine
2 cups low sodium chicken broth
4 cups 1-inch cubed peeled potatoes
1 tablespoon sweet butter
1/4 cup chopped chives
1. In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat.
2. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until
onions are soft and lightly caramelized. Stir in the sweet paprika, and cook for 2 to 3 minutes.
3. Toss in the chicken, and cook for 2 to 3 minutes, stirring to coat the chicken with the onions
and spice. Pour in the white wine, and reduce by half. Add the chicken broth and cubed potatoes,
and simmer for 60 minutes over low heat.
4. Stir in the vinegar, butter and chives. Serve over egg noodles, or just on its own with crusty
bread. Makes 6 servings.
Copyright © 2007, The Hartford Courant
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Budino: It's pudding in Italian
11:59 PM

It can be sweet, it can be savory and it can be a standout in
the right hands.
By Jenn Garbee
Special to the Times
Technically, it's just pudding. But mention the word "budino" to an Italian chef and eyes light up,
chattering hands dance through the air and unabashed creativity is unfurled.
"Budino is BUDINO! Its big flavor hits your palate at once, so pure it dissolves right on your
tongue," says Nicola Mastronardi, chef at Vincenti. "Nothing else is in the way -- just custard
and concentrated flavor."
A budino can be sweet, like the creamy chocolate one at La Botte in Santa Monica, or savory,
like the Fulvi pecorino budino Evan Kleiman recently offered at Angeli Caffé in L.A. It can
involve bread, as Kleiman's does, or polenta, as in the creamy, soft cake-like budino with a
lemony brûlée crust at All' Angelo, the new Italian restaurant in West Hollywood. It can be "like
a soufflé, or flan or panna cotta," says Mastronardi, "but much more."
There are lots of compelling budini around town these days. But a few really stand out as
impossible to resist.
At Mozza, Nancy Silverton and Mario Batali's pizzeria, the butterscotch budino -- with amazing,
deep buttery-caramel flavor and a gorgeous, thick, velvety texture -- is topped with caramel
sauce, a dollop of crème fraîche lightened with whipped cream and a pinch of fleur de sel. The
whole adds up to so much more than the sum of its parts.
Across town in Brentwood, Mastronardi is fairly obsessed with budini. When asked about how
he achieved the rich flavor and beguiling texture of his chestnut budino and whether he had any
more budini up his sleeve, Mastronardi flew into a frenzy of budino creation. His chocolate one,
which relies on Valrhona chocolate with 70% cacao rather than the cocoa powder that's typically
found in home-style chocolate budini throughout Italy, is chocolate pudding the way you always
dreamed it would taste but somehow it never did. Then there's a soft, pillowy ricotta and pear
budino. And an aromatic, custardy apple budino.
But Mastronardi doesn't wait till dessert to get them going -- in his hands, the budino is also a
cunning first course. He tops an artichoke budino with paper-thin black truffles and baby
artichokes that have been shaved and deep-fried golden brown. His flan- like Parmesan budino is
heightened by tender tripe in a bright tomato ragù. A beautiful green budino gets its depth of
flavor and substantial texture from green peas. (And hurray! He cheats and uses frozen ones.)
That's topped with sautéed and Manila clams and sepia (cuttlefish; our recipe substitutes squid);
their sweet brininess provides terrific contrast to the budino.
In Italy, savory budini have started turning up over the last few years in what Silverton calls
"fancy" restaurants. Mastronardi says he was inspired by a leek and ricotta budino sauced with a
lamb ragù he tasted at Al Fornello da Ricci in Puglia last spring. Traditionally, they were always
sweet -- a simple pudding most often served at home.
"There was a trend in Italy maybe five years ago mixing savory and sweet, like using savory
Recipes 2 Page 432

ingredients with classically sweet techniques and vice versa," says Michael Young, chef
instructor at California School of Culinary Arts in Pasadena and formerly executive chef at
Enoteca Drago. "Basically that's what happened with the budino. It used to be a sweet dessert
mainly, but not anymore."
In Italy, savory custards are likely to be called sformato rather than budino, says Kyle Phillips,
an American-born food writer who translated Pellegrino Artusi's "La Scienza in Cucina e l'arte di
Mangiar Bene" ("The Science of Cooking and the Art of Eating Well"). And they're likely to be
similar in texture to flan. "But if you come right down to it," he says, "sformato and budino can
be similar in texture, and what you call what's on the plate is a matter of semantics."
So how do the local budino masters achieve their delicious ends? That depends on the budino.
Mastronardi uses vegetables or cheese to give flavor and texture to a basic egg custard.
When it comes to the pudding- like style of budino, the answer is cornstarch: That's how both
Silverton and Mastronardi achieve their beguiling velvety or silky textures.
"To make the pudding taste more of cream than eggs, I use cornstarch so it's smoother, richer,"
says Mastronardi. "When you just use eggs, it's more like flan."
"Lots of times I'll think about a dish or ingredient that an Italian uses and apply another cooking
technique to it," says Silverton. "Here we wanted to make a budino that's denser and creamier,
like a classic butterscotch pudding. Cornstarch, a very American ingredient, gives that feel."
When additional ingredients such as rice are added to Italian custards, it's best done with a light
hand. The rice budino with strawberry sauce at Pecorino in Brentwood is a billowy mound of
lemon-scented custard dotted with grains of al dente Carnaroli rice. Whipped cream folded into
the cooled custard keeps the pudding delicate.
What could be more perfect for spring?
Chocolate budino

Servings: 6
Note: From chef Nicola Mastronardi of Vincenti Ristorante
Ingredients
7 ounces dark chocolate (preferably 70% Valrhona), cut into 1-inch chunks
6 tablespoons plus 1 teaspoon sugar
2 1/3 cups milk
3 1/2 tablespoons butter
2 egg yolks
1. In a medium saucepan over low heat, melt the chocolate with two tablespoons water. Stir to
prevent scorching; remove from heat.
2. In another, heavy-bottomed saucepan, whisk together the cornstarch and sugar. Whisk in the
milk and melted chocolate. Cook over medium heat, stirring, until creamy, about 3 minutes.
Bring to a boil and cook for two minutes, stirring constantly.
3. Remove the pan from the heat and whisk in the butter. Temper the egg yolks with some of the
pudding by carefully whisking one-half cup pudding into the eggs, followed by a second half
cup, to bring up the temperature. Add the yolk mixture to the pan, stirring to fully incorporate.
Recipes 2 Page 433

4. Immediately strain the pudding into a medium bowl, and promptly spoon one-half cup into
each of 6 serving dishes. Cover with plastic wrap. Refrigerate for at least 2 hours and up to 2
days before serving.
PPea budino with squid and clam ragù

Servings: 8
Note: Adapted from a recipe by chef Nicola Mastronardi of Vincenti Ristorante. To make up to
two days ahead, bake until center is lightly set, refrigerate. Heat in a hot water bath in the oven.
Pea budino
Ingredients:
1 Tbsp. olive oil
2 Tbsps. finely chopped shallot
3 cups fresh or frozen peas (not thawed)
Salt
5 1/2 Tbsps. whole milk
5 1/2 Tbsps. cream
4 eggs
1 cup loosely packed finely grated Parmigiano-Reggiano
1. In a medium saucepan over medium heat, heat the olive oil. Add the shallot and saute until
transparent, about 2 minutes. Add the peas, one-half teaspoon salt, one-half teaspoon pepper and
one-half cup water. Cook until tender, about 2 minutes. Remove from heat; cool 10 minutes.
2. Heat the oven to 350 degrees. In a blender, puree the peas, milk, cream, eggs and grated
cheese.
3. Meanwhile, butter 8 (3- to 4-ounce) ramekins. Divide the pea mixture among the 8 ramekins.
Place the ramekins into a (9-by-13-inch) baking pan with at least 1 inch space between ramekins;
add about 4 cups boiling water, filling to halfway up the sides of the ramekins.
4. Bake for 25 to 30 minutes, rotating the baking pan halfway through, until a knife inserted into
the custard emerges cleanly.
Ragù and assembly
Ingredients
2 1/2 tablespoons olive oil, divided
3/4 cup white wine
30 Manila clams
2 cloves garlic, unpeeled
7 ounces fresh squid tubes, roughly chopped into strips
Recipes 2 Page 434

Pinch red chile flakes
1 tablespoon chopped parsley
1/8 teaspoon ground pepper
1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the wine and clams.
Cover and steam until the clams open, about 5 minutes. Remove from the heat and set aside.
2. In a medium sauté pan, heat the remaining olive oil over medium-high heat. Add the garlic
and sauté for 1 minute. Add the squid, red chile flakes, parsley, pepper and clams with their
cooking liquid (about 1 1/3 cup). Sauté until just cooked through, about 1 minute.
3. Using a slotted spoon, remove the squid and clams from the pan and reserve. Continue to cook
the sauce, reducing the liquid by half (to three-fourths cup), then remove from heat. Remove and
discard the clam shells. Return the clams and squid to the sauce; toss and reheat briefly. Remove
the garlic; adjust seasoning.
4. To serve, run a knife around edge of each ramekin and unmold onto a serving plate. Spoon an
equal amount of ragù on top of each.
Recipes 2 Page 435

Portuguese Piri Piri Chicken Recipe
12:12 AM
Portuguese Piri Piri Chicken Recipe #71754

This was posted in response to a request. I'm going to make it for my grandson who is part
portuguese - a "half chop"!! The timing doesn't include overnight marinating.
by CountryLady
4 servings
55 min 10 min prep

1/4 cup fresh lime juice
1/4 teaspoon Angostura bitters
1 teaspoon hot pepper sauce, to taste
1 dried hot red chili pepper
1 fresh chili pepper (such as jalapeno)
2 cloves garlic
2 lbs whole chicken breasts, with skin and bone
1. Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
2. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
3. Do the same with the jalapeno pepper.
4. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
5. Add the paste to the lime mixture in the baking dish and combine.
6. Toss the chicken pieces and swish them in the marinade until they are completely coated.
7. Cover and let marinate overnight in the refrigerator.
8. Remove the chicken from the marinade and grill or broil until cooked through and burnished,
about 20 minutes on each side.
9. Baste frequently with the marinade.
10. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
11. Serve hot with chilled orange sections and plenty of napkins.
Recipes 2 Page 436

Piri Piri Chicken with Jicama Orange Salad
12:15 AM

From Emeril Lagasse
1996
I can't think of better eating on a warm summer evening than this light, easy-to-make dish. The
unusual, tangy heat of the Piri Piri--a Portuguese/African rendition of the Creole or Cajun chili
pepper condiment--is offset by the cool, refreshing flavors of the salad.
Ingredients
• 1/2 c. Piri Piri, in all
• 3 c. Jicama Orange Salad
• 4 skinned and boned chicken breast halves (about 6 oz. each)
• 4 tsps. Emeril's Southwest Seasoning, in all
Directions
Prepare the Piri Piri at least a week ahead.
Prepare the Jicama Orange Salad, and set aside.
Sprinkle 1 tsp. Southwest Seasoning on each chicken breast, using your hands to coat both sides
thoroughly.
Heat 1 tbsp. of the Piri Piri in a large skillet over high heat. Add the chicken and saute' until
brown, for about 3 minutes on each side, then turn again and cook for another 2 minutes, for a
total of 8 minutes. Remove from the heat, and remove the chicken with tongs.
Heat the remaining 7 tbsps. Piri Piri in a small saucepan until hot and bubbling, for about 2
minutes.
To serve, place 1 chicken breast on each of 4 plates and top with 3/4 c. of the Jicama Orange
Salad. Spoon 1 1/2 tbsps. of the heated Piri Piri over all.
Emeril's Southwest Seasoning

Ingredients
• 2 tbsps. chili powder
• 2 tbsps. paprika
• 1 tbsp. ground coriander
• 1 tbsp. garlic powder
• 1 tbsp. salt
• 2 tsps. ground cumin
• 1 tsp. cayenne pepper
1 tsp. crushed red pepper
Recipes 2 Page 437

•
• 1 tsp. crushed red pepper
• 1 tsp. black pepper
• 1 tsp. dried leaf oregano
Directions
Combine all ingredients thoroughly and store in an airtight jar or container.
Makes about 1/2 cup.
Jicama Orange Salad

Ingredients
• 2 c. diced, peeled jicama (1/2-inch dice)
• 3 peeled seedless oranges, cut into sections (about 1 c.)
• 2 tbsps. freshly squeezed orange juice
• 1/4 c. finely chopped red onions
• 3 tbsps. finely chopped red bell pepper
• 3 tbsps. chopped fresh cilantro
• 1/2 tsp. salt
• 3 turns freshly ground black pepper
Directions
Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture.
It usually grows in tropical climates and looks something like a turnip.
Combine all the ingredients in a bowl and toss until thoroughly blended. This can be made a day
ahead and stored in the refrigerator in a airtight container.
Makes about 3 cups, about 4 salad servings.
Piri Piri
Ingredients
• 1 1/3 c. olive oil
• 4 fresh jalapeno peppers, coarsely chopped, stems seeds, and all
• 2 fresh poblano peppers, coarsely chopped, stems, seeds, and all
• 1 tbsp. crushed red pepper
• 1 tsp. salt
• 1 tbsp. minced garlic
Directions
Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for
4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature.
When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the
sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap.
Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.
Makes about 3 cups.
From Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch (copyright 1993
Recipes 2 Page 438

by Emeril Lagasse and William Morrow and Company, Inc.).
Recipes 2 Page 439

Piri-piri chicken
12:16 AM
Piri-piri chicken
by Antony Worrall Thompson

from Saturday Brunch
Serves 2-4
Preparation time 1-2 hours

Em ail this re cipe
Cooking time 30 mins to 1 hour
Ingredients
1 whole chicken (about 1kg/2lb 3oz), spatchcocked
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
To serve
chips
salad
Method
1. To make the piri-piri sauce, preheat the oven to 180C/350F/ Gas 4. Place the chillies on a roasting tray and
roast them for 10 minutes.
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a
saucepan, and simmer for 2-3 minutes.
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded
container at room temperature; it will keep for about a month. Shake before using.
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over
the chicken. Seal and marinate in the refrigerator for at least one hour.
5. Preheat the oven to 200C/390F/ Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your
barbecue.
6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden
brown.
7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through.
Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until
cooked through, basting regularly with the remaining piri-piri sauce.
8. Serve with chips and salad.
Recipes 2 Page 440

Tilapia with Pimiento Sauce
2:52 PM
Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the
states. I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of
trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you
couldn't quite call them fillets anymore) into a fish stew. Now we know better. Just buy the straight fillets.
Tilapia are delicious, and relatively inexpensive compared to other fish. Here is a quick and easy, one -pan
way of preparing this versatile fish.
1 Tbsp olive oil
1 small onion, cut into thin wedges
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
4 6-8 ounce tilapia fillets
1 In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3
minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives,
oregano, salt, and pepper. Bring sauce to boiling.
Recipes 2 Page 441

2 Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or
crusty bread.
Serves 4.
Adapted from a recipe in Better Homes and Gardens.
Recipes 2 Page 442

Caramels
7:13 PM
Subject [Gourmet_Gourmand] Caramels

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Caramels
Makes 64 candies

2 cups sugar
2 cups whipping (heavy) cream
1. Grease bottom and sides of square pan, 8x8x2

or 9x9x2 inches
2. Spread pecans in pan. Heat remaining ingredi-

ents to boiling in 3-quart heavy sauce pan over
medium heat, stirring constantly. Cook, stirring fre-
quently, to 245 degrees on candy thermometer or until small
amount of mixture dropped into very cold water
forms a firm ball that holds its shape until pressed.
Immediately spread over pecans; cool
3. Cut into 1-inch squareas. Wrap individually in

plastic wrap or waxed paper
1 Candy: Calories 75 (Calories from Fat 35); Fat 4g

Carbohydrate 10g (Dietary Fiber 0g);l Protein 0g
Chocolate Caramels
Heat 2 ounces unsweetened baking chocolate with the sugar mixture
Recipes 2 Page 443

Toffee
7:16 PM
Subject [Gourmet_Gourmand] Toffee

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Toffee
Prep: 10 min; Cook: 10 min; Chill: 2 hr
Makes 36 candies
1 can pecans, chopped

1/2 cup sticfk margarine or butter

inches, with margarine
2. Spread pecans in pan. Heat brown sugar ande

margarine to boiling in 1 1/2-quart saucepan, over
medium heat, stirring constantly. Boil 7 minutres,
stirring constantly. Boil 7 minutes, stirring con-
stantly. Immediately spread evenly over pecans.
Sprtinkle with chocolate chips
3. Cover with cookie sheet. Let stand about 1

minute or until chocolate chips soften. Spread soft-
ened chocolate over candy. Cut into 1 1/2-inch
squares while hot. Refrigerate uncovererd about 2
hours or until firm

Timesaving Tip
To microwave, prepare pan with pecans as directed.

Place brown sugar and margarine in 4-cup microwav-
able measure. Microwave uncovered on High 5 min-
utes, stirring every minute, until sugar is dissolved.
Recipes 2 Page 444

Immediately spread evenly over pecans. Sprinkle with
chocolate chips. Continue as directed in step 3
Recipes 2 Page 445

Tripple Chocolate Marble Fudge
7:51 PM
Subject [Gourmet_Gourmand] Tripple Chocolate Marble Fudge

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Makes 96 candies
6 cups sugar
1 cup margarine or butter
1 tube (8 ounces) m arscarpone cheese,
softened, or 1 package (8 ounces) cream
cheese, softened
1 jar (13 ounces) marshmallow creme or 1
package package (10 1/2 ounces) miniature
marshmallows
1 tablespoon vanilla
1 package (11 ounces) vanilla milk chips
(2 cups)
1/2 package (11 1/2 ounce size) milk
chocolate chips (1 cup)
2 packages (3 ounces each) bittersweet
chocolate, chopped (1 cup)
2 tablespoons baking soda
1. Grease bottom and sides of rectangular pan,

13x9x2 inches, with butter, or line with aluminum
foil
2. Heat sugar, milk, butter and cheese to boiling in

65-quart Dutch oven mediium high heat 6 to 8
minutes, stirring constantly
3. Reduce heat to medium. Cook about 10 min-

utes, stirring occasionally, to 225 degrees on candy ther-
mometer; remove from heat
4. Quickly stir in marshmallow creme and vanilla.

Pour 4 cups hot marshmallow mixture over vanilla
milk chips in large bowl; stir to mix. Stir chocolate
Recipes 2 Page 446
chips, bittersweet chocolate and cocoa into remaining
marshmallow mixture
5. Pour one-third of the white mixture into pan,

spreading evenly. Quickly pour one-third of the choco-
late mixture over top, spreading evenly. Repeat twice.
Pull and swirl knife greased with butter through mix-
tures for marbled design. Cool until set. Refrfigerate
uncovered almost 3 hours or until set. Cut into 1 1/2-
inch squares with knife greased with butter.

Timesaving Tip
Measure out vanilla milk chips and chocolate ingredi-

ents ahead of time and place in heatproof bowls, along
with heat proof spoons
Recipes 2 Page 447

Luscious Chocolate Truffles
7:51 PM
Subject [Gourmet_Gourmand] Luscious Chocolate Truffles

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Prep: 20 min; Chill: 25 min; Freeze: 30 min
Makes about 15 candies

chips (2 cups)
1/4 cup whipping (heavy) cream
2 tablespoons liqueur (almond, cherry,
coffee, hazelnut, Irish cream, orange,
raspberry, etc.), if desired
1. Line cookie sheet with aluminum foil
2. Melt 1 cup of the chocolate chips in heavy 2-

quart saucepan over low heat, stirring constantly;
remove from heat. Stir in margarine. Stir in whipping
cream and liqueur. Refrigerate 10 to 15 minutes; stir-
ring frequently, just until thick enough to hold a shape
3. Drop mixture by teaspoonfuls onto cookie sheet.

Shape into balls. (If mixture is too sticky, refrigerate
until firm enough to shape.) Freeze 30 minutes
4. Heat shortening and remaining 1 cup chocolate

chips over low heat, stirring constantly until chocolate
is melted and mixture is smooth; remove from heat.
Dip truffles, one at a time, into chocolate. Return to
aluminum foil -covered cookie sheet. Immediately sprin-
kle some of the truffles with finely chopped nuts.
Refrigerate about 10 minutes or until coating is set
5. Drizzle some of the truffles with a mixture of

1/4 cup powdered sugar and 1/2 teaspoon milk.
Refrigerate just until set. Serve at room temperature.
Store truffles in airtight container
Recipes 2 Page 448

*1 cup milk chocolate chips can be substitute for the first cup of
semisweet chocolate chips

Apricot Truffles
Soak 3 tablespoons chopped dried apricots in 1 tablespoon brandy

15 minutes.l Stir into whipping cream mixture
Cashew Truffles
Stir 3 tablespoons chopped cashews into whipping cream mixture
Recipes 2 Page 449

Date Balls
7:52 PM
Subject [Gourmet_Gourmand] Date Balls

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Date Balls
Prep: 25 min; Cook: 10 min;
3/4 cup sugar

1 pound pitted dates, chopped
1 teblespoon milk
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg, well beaten
4 cups whole-grain multivitamin supplement
cereal crushed (Total)
Finely chopped nuts or shredded coconut
1. Mix sugar, margarine and dates in 2-quart

saucepan. Cook over low heat, stirring constantly,
until margarine is melted; remove from heat
2. Stir in milk, vanilla, salt and egg. Cook over very

low heat 4 minutes, stirring constantly; remnove from
heat
3. Stir in 1/2 cup nuts. Cool 5 minutes. Stir in cereal
4. Shape mixture teaspoonfuls into balls. Roll

balls in finely chopped nuts. Cover tightly and refrig-
erate up to 2 weeks or freeze up to 2 months

Recipes 2 Page 450

Snickerdoodles
8:19 PM
Subject [Gourmet_Gourmand] Snickerdoodles

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Snickerdoodles
1 1/2 cups sugar

1/2 cup shortening
2 large eggs
2 teaspoons cream of tartar
1/4 teaspoon salt
1/4 cup sugar
2. Mix 1 1/2 cups sugar, the margarine, shortening

and eggs in large bowl. Stir in flour, cream of tartar,
baking soda and salt
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup

sugar and the cinnamon. Roll balls in cinnamon-sugar
mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or unjtil set. Remove from

cookie sheet. Cool on wire rack
**If using self-rising flour, omit cream of tartar, baking soda and salt

Lighter Snickerdoodles
Recipes 2 Page 451

For 1 gram of fat and 85 calories per serving, substitute

1/2 package (8-ounce size) reduced-fat cream cheese
(Neufchatel), softened, for the shortening and 1 egg
plus 1 egg white for the 2 eggs. Cover and refrigerate
dough 1 hour. Flatten each with bottom of drinking
glass before baking
Recipes 2 Page 452

Orange-Almond Biscotti
8:26 PM
Subject [Gourmet_Gourmand] Orange-Almond Biscotti

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Prep: 25 min; Bake: 1hr 20 min; Cool: 15 min
1 cup sugar
2 large eggs
1/2 teaspoon salt
1/3 cup slivered almonds, toasted and
chopped
2. Beat sugar, margarine, orange peel and eggs in

large bowl. Stir in flour, baking powder, salt and
almonds
3. Shape half of the dough at a time into rectangle,

10x3 inches, on ungreased cookie sheet
4. Bake about 20 minutes or until toothpick

inserted in center comes out clean. Cool on cookie
sheet 15 minutes
5. Cut crosswise into 1/2 inch thick slice. Place slices

cut sides down on cookie sheet
6. Bake about 15 minutes or until crisp and light

brown. Remove from cookie sheet. Cool on wire rack.
**If using self-rising flour, omit baking powder and salt

Recipes 2 Page 453
Recipes 2 Page 454

Buttermilk Biscuits with Goat Cheese and Chives
8:52 PM
Ever wonder what the difference is between scones and biscuits? The light, sweet scones enjoyed in England
are nothing like the heavy, somewhat dry scones we usually have here in the states. They are more like our
biscuits, but sweet. Of course "biscuit" in England means what we here would call a cookie. So confusing.
I set out to make a light, savory scone, and in the process learned that, at least here in America, what I was
making would more normally be called a biscuit. Here, therefore, is a recipe for delicious buttermilk biscuits,
made with goat cheese and chives, and shaped into wedges (the shape of American scones). You can shape
them any which way you like. Oh yes, and as for the difference between scones and biscuits? Here in
America, scones tend to be a little heavier and drier, made with an egg, sweet, and usually including fruit
such as cranberries or raisins. Biscuits are usually savory, light and fluffy, and made with buttermilk. But the
distinctions are blurry, even here.
2 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1/4 cup to 1/2 cup of freshly chopped chives (can also use chopped green onions)
1 5-ounce log soft fresh goat cheese, crumbled
1 cup buttermilk (plus an extra tablespoon for finish)
1 Preheat oven to 400°F. Line 2 heavy baking sheets with silpat or parchment paper.
2 Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub
butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with
fork just until a sticky dough forms (bits of cheese will be visible in dough).
Recipes 2 Page 455

3 Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-
knead! Form into a round, about 3/4-inch to an inch thick. C ut the round into 8 wedges. Use a pastry brush
to brush on some extra buttermilk over the surface of the wedges.
4 Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until
golden brown, about 20 minutes. C ool on a rack.
Makes 8 large biscuits. Best eaten just baked and warm, with a little butter.
Recipe adapted from combining various recipes from Gourmet and Bon Appetit.
Recipes 2 Page 456

Peanut Brittle
10:28 PM
Subject [Gourmet_Gourmand] Peanut Brittle

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Peanut Brittle
Prep: 15 min; Cook: 30 min; Cool: 1hr
1 1/2 teaspoon baking soda

1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 1/2 cups sugar
1 cup light corn syrup
1 pound shelled unroasted peanuts
1. Heat oven to 200 degrees. Grease 2 cookie sheets,

15 1/2x12 inches
2. Mix baking soda, 1 teaspoon water and the

vanilla; set aside. Mix sugar and 1 cup water and the corn
syrup in 3-quart saucepan. Cook over medium heat,
stirring occasionally, to 240 degrees on the candy ther-
mometer or until small amount of mixture dropped into
cold water separates into hard, brittle threads. (Watch
carefully so mixture does not burn.) Immediately remove
from heat. Quickly stir in baking soda mixrture until light
and foamy
4. Pour half of the candy mixture onto each cookie

sheet and quickly spread with buttered spatula about
1/4 inch thick. Cool completely, at least 1 hour. Break
into pieces. Store in covered container

Recipes 2 Page 457

Timesaving Tip
To microwave, prepare cookie sheets as directed. Omit

all water. Mix sugar, corn syrup and peanuts in 8-cup
microwavable measure. Microwave uncovered on High
10 to 12 minutes, stirring every 5 minutes, until pea-
nuts are light brown. Stir in vanilla and margarine
throroughly. Microwave uncovered on High 4 to 6 min-
utes to 300 degrees on microwave candy thermometer or until
small amount of mixture dropped into very cold water
separates into hard, brittle threads. Quickly stir in bak-
ing soda until mixture is light and foamy. Continue as
directed in step 4
Recipes 2 Page 458

Pralines
10:30 PM
Subject [Gourmet_Gourmand] Pralines

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Pralines
Prep: 15 min; Cook: 30 min; Cool: 1 1/2 hr
Stand: 12hr
Makes about 1 1/2 dozen candies
2 cups packed light brown sugar

1 1/4 cups milk
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan halves (5 1/2 ounces)
1. Heat sugars, milk, corn syrup and salt to boiling

in Dutch oven, stirring constantly. Reduce heat to
medium. Cook, without stirring, to 236 degrees on candy
thermometer or until small amount of mixture dropped into
very cold water forms a soft ball that flattens when removed
from water. Cool, without stirring, about 1 hour or until sauce -
pan is cool to touch
2. Add vanilla and pecan halves. Beat about 1 minute

or until mixture is slightly thickened and just coats pecans
but does not lose its gloss. Drop mixture by spoonfuls onto
waxed paper, trying to divide pecans equally. Let stand
uncovered 12 to 18 hours or until candies are firm and no
longer glossy
3. Wrap individually in plastic wrap or waxed paper. Store slightly

covered at room temperature

Carbohydratre 41g (Dietary Fiber 0g); Fat 1g
Recipes 2 Page 459

Ravioli Pasta Salad
10:27 PM
Ravioli Pasta Salad

I'v e been wanting to do this for a while now - remix the ubiquitous pasta salad into something I actually look
forward to eating. Pasta salads show up at every picnic, potluck, and work party because a) you can buy them at
just about every deli counter in the country, and b) they are easy to make - if y ou can boil water and open a jar
of pesto, y ou're in business. Before we get into the makeover, let's outline a few of the things working against
most pasta salads:
 Too m uch pasta, not enough other stuff.
 Ov ercooked, unsalted pasta noodles. The one-two punch of bad pasta.
 Too m uch dressing, often overpowering dressing.
 The clump factor - inevitably, after hours in the refrigerator all the pasta in a pasta salad clumps together into a
big m ass, which shortly thereafter turns into a big heavy m ass in my stomach.
I think we can do better, and without much more effort. For starters, I dropped the ratio of pasta to other tasty
ingredients way down. I added lots of color by using seasonal ingredients and working in plenty of springtime
treats like asparagus, greens, and peas. Because I wanted the focus to be on the flavor of the actual ingredients,
I used a bit of good olive oil to dress everything, along with a bit of salt. Simple.
Now let's get down to practicality. I'm pretty confident this salad can stand up to the long car rides, endless
refrigerator hours, and/or time in direct sunlight required of all pasta salads. It can be served warm or cold,
transports easily, and is clump resistant. I had it for dinner two nights ago, and lunch yesterday.
The time factor: I wrote this recipe with just one big pot of boiling water in mind - no cooking each ingredient
separately. Seriously, it took longer to boil the pot of water than do the prep.
Now it's y our turn: This is more an idea than anything else, there are a thousand variations you can explore
here depending on the season and what flavor of ravioli you buy. A couple tips - first off, keep all your add-ins
fresh and seasonal. A salad like this only pops when you use bright, good quality ingredients (don't overcook
them). Secondly, when you start thinking about other things to add to the recipe to make it more your own,
echo some of the flavors that are in the ravioli stuffing. So for example, if y ou have a lemon ricotta-herb
stuffing, add some slivered fresh basil and lemon zest to the salad. If it is a goat cheese-olive stuffing, crumble a
bit of goat cheese and tear up a handful of olives for the salad. Make sense?
Book sightings!
Recipes 2 Page 460

Book sightings!
Here's a list of places where my book has been sighted including The Cook's Library in Los Angeles and Powell's
for Cooks & Gardeners in Portland, Oregon. You might want to call ahead to confirm it is in stock. Please let me
know if y ou see it elsewhere so I can add to the list!
Book Signing this SATURDAY in SF:
Lastly, before I sign off for today, I wanted to let you know I'm doing a book signing at Borders Books at Union
Square in downtown San Francisco this SATURDAY, March 24th. Come stop by, I'd love to meet more of you in
person! Borders Books Union Square 400 Post Street, San Francisco at 2:00pm. Hope to see you locals there!
Ravioli Pasta Salad

I used a ricotta-stuffed buckwheat pasta, but any standard cheese-stuffed ravioli will also work if that is what your
store offers. Many of you might be able to locate a spinach pasta ravioli - this would be a good alternative as well. I
came across some bright red spinach at the market this weekend (red orach German Mt. spinach), so I used 1/2 red
and 1/2 standard baby spinach. Use whatever is available to you. I love the color the red spinach adds to the bowl,
but the downside is it tends to stain the ravioli a bit (in the way rainbow chard or beets can).
1 /2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on deep bias (angle)
1 0 ounce bag organic peas, thawed overnight in refrigerator
3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
a couple splashes of extra-virgin olive oil
1 /2 cup pine nuts, toasted
fine grain sea salt
Parm esan cheese, for garnish
Prep all of y our ingredients ahead of time - cut asparaus, wash spinach, etc.
Into an extra-large pot of well-salted boiling water add the raviolis. After a few m inutes, when a couple of the raviolis
begin to float, add the asparagus and peas. Because the asparagus is thin and the peas aren't frozen, you'll need to
cook them only for about a m inute - really quick, just enough to brighten up the peas and give the asparagus a touch
of tenderness.
Drain everything into a large colander. Im mediately transfer to a large bowl, add the spinach and pine nuts, and
gently toss with a couple big splashes of oliv e oil and a pinch or two of salt. Serve in a big bowl or on a simple platter
with a bit shaved Parmesan crumbled on top.
Serves 4 to 6.
Recipes 2 Page 461

Apple Crisp
11:12 PM
Subject [Gourmet_Gourmand] Apple Crisp

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Apple Crisp
Makes 6 servings
4 medium, tart cooking apples (Rome Beauty,

Golden Delicious, Greening), sliced
(4 cups)
2/3 to 3/4 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/3 1/3 cup stick margarine or butter, softened

2. Arrange apples in pan. Mix remaining ingredi-

ents. Sprinkle over apples
3. Bake about 30 minutes or until topping is golden

brown and apples are tender. Serve warm and, if
desired, with cream cheese
*Self-rising flour can be used in this recipe
* Spreads with at least 65% vegetable oil can be substituted

Blueberry Crisp
Substitute 4 cups fresh or frozen (thawed and drained) blueberries for the
apples
Recipes 2 Page 462

Cherry Crisp
Substitute 1 can (21 ounces) cherry pie filling

for the apples and use 2/3 cup brown sugar
Rhubarb Crisp
Substitute 4 cups cut-up rhubarb for the apples
Timesaving Tip
To microwave, use ungreased 2-quart microwavable

casserole or square microwavable dis, 8x8x2 inches.
Microwave uncovered on High 10 to 12 minutes, rotat-
ing dish 1/2 turn after 5 minutes, until apples are tender
Recipes 2 Page 463

Smoked Paprika Roasted Chicken
1:06 PM
I first experienced smoked paprika on a trip to New Zealand last year in a sweet potato soup. My host
laughed as my eyes lit up with "Wow, what's in this?!" Ever since then I've been keeping my eyes out for
smoked paprika in the spice section of the local grocery stores. If you've never used it, smoked paprika is to
regular paprika what chipotle powder is to red chile powder. Good news for us, McC ormick is now selling it,
so it may start showing up more and more in stores. Williams Sonoma also carries smoked paprika. The
following recipe is adapted from one in a free magazine by our local grocery store Raley's, which is
promoting the spice (although every Raley's we checked didn't have it in stock). The flavor of this chicken is
terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your
cooking? If so, please let us know your favorite uses for it in the comments.
2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper
1 whole 4-5 pound roasting chicken
1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels
(otherwise the paste won't stick).
2 Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire
surface of the chicken and place on a shallow baking pan.
3 Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on
how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted
into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.
Links:
McC ormick smoked paprika
Penzeys Smoked Spanish Paprika
La Tienda smoked paprika
Smoked paprika at Amazon.com
Smoked paprika at igourmet.com
Mom's smoked-paprika chicken from Eat, Listen to Your Mother
Smoked paprika corn dumplings from Brownie Points blog
Pan-seared Ribeye Steak with Smoked Paprika from Gluten-free by the Bay
Recipes 2 Page 464

Hot Chocolate Souffle
9:00 PM
Subject [Gourmet_Gourmand] Hot Chocolate Souffle

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Prep: 45 min; Bake: 1 1/4 hr
Makes 6 servings
1/3 cup sugar

1 cup milk
3 large egg yolks
softened
1 teaspoon vanilla
4 large egg whites
1/8 teaspoon salt
3 tablespoons sugar
Best Sauce (below) or Sweetened Whipped
Cream (below)
1. Move oven rack to lowest possition. Heat oven to

350 degrees. Grease 6-cup souffle dish with butter; lightly
sugar. Make a 4-inch band of tripple thickness alu-
minum foil 2 inches longer than circumference of dish.
Grease one side of band with butter; lightly sugar.
Extend dish by securing band, buttered side in, around
top outside edge
2. Mix 1/3 cup sugar, the cocoa and flour in 1 1/2 -

quart saucepan. Gradually stir milk. Heat to boiling,
stirring constantly; remove from heat
3. Beat egg yolks in small bowl with fork. Beat in

about one-third of the cocoa mixture. Gradually stir in
remaining cocoa mixture. Stir in margarine and
vanilla; cool slightly
4. Beat egg whites, cream of tartar and salt in
Recipes 2 Page 465

medium bowl with electric mixer on high speed until
foamy. Beat in 3 tablespoons sugar, 1 tablespoon at a
time; continue beating until stiff and glossy. Do not
underbeat
5. Stir about one-fourth of the egg whites into

cocoa mixture. Fold in remaining egg whites. Care-
fully pour into souffle dish. Place dish in square pan,
9x9x2 inches, on oven rack. Pour very hot water
into pan until 1 inch deep;
6. Bake 1 1/4 hours or until puffed in center and

edges are set. While souffle is baking, prepare Best
Sauce. Immediately serve souflee with warm sauce
Best Sauce

Beat powdered sugar, and margarine in 1-quart

saucepan until creamy. Beat whipping cream in chilled
small bowl with electric mixer on high sped until
stiff. Fold whipped cream into sugar mixture. Heat to
boiling, stirring occasionally


Prep: 5 min
For 1 cup whipped cream: Beat 1/2 cup whipping

(heavy) cream and 1 tablespoon granulated or pow-
dered sugar in chilled small bowl with electric mixer
on high speed until stiff

granulated or powdered sugar in chilled meedium bowl
with electric mixer on high speed until stiff
For 2 1/3 cups whipped cream and 3 tablespoons granulated
Recipes 2 Page 466

or powdered sugar in chilled medium bowl with electric mixer



1 teaspoon vanilla
1/2 treaspoon rum flavoring
Recipes 2 Page 467

Bangkok Noodles
9:53 PM
Subject [Gourmet_Gourmand] Bangkok Noodles

Bangkok Noodles
Serves 6
This noodle dish is a favorite in restaurants and in homes throughout all of Thailand. Our
version is flavorful yet light and easy to prepare.
1/3 cup vegetable broth
1/4 cup coconut milk
2 Tbs. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cup chopped scallions (white and light green parts)
1 1/2 tsp. vegetable oil
2 tsp. minced garlic
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper.
Set aside.
2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until
fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and
bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30
seconds.
3. Add remaining bean sprouts, but do not mix into noodles.
PER SERVING:
162 Calories
4 Protein
28g Carbohydrates
0mg Cholesterol
414mg Sodium
1g Fiber
Bon appetit, Lydia
Recipes 2 Page 468

Hearty Asparagus and Wild Mushroom Soup
1:27 PM
Subject [Gourmet_Gourmand] Hearty Asparagus and Wild Mushroom Soup

This soup is a great spring soup, not too heavy, yet perfectly light tasting. The fresh lemon zest is the
perfect finish to the fresh asparagus and mushrooms, and the rice helps to make it a nice substantial
meal. A picture of the finished recipe can be seen at http://www.28cooks.com

1 (6 oz) box of long grain and wild rice blend, prepared
1/2 c dried mushrooms
1 cup water
1 tbsp olive oil
1 c chopped red onion
1 lb asparagus, cut into 1/2" pieces
salt/pepper to taste
3/4 tsp dried thyme leaves, crumbled
1 can evaporated milk (fat-free or 2% work well)
2 tbsp cornstarch
Prepare rice according to directions. Set aside. Place dried mushrooms in 1 cup of boiling water. (I used
a combination of porcini, straw, and shiitake mushrooms) Allow to soak for 20 minutes. Strain, reserving
the water, and chop mushrooms. Set aside, along with soaking water. In large saucepan, heat olive oil
over medium high heat. Add onion and garlic, and saute for 2 minutes. Add asparagus and saute an
additional 3 minutes. Add mushrooms, rice, and thyme, and stir well. Add reserved mushroom water
and broth, and season with salt and pepper. Bring to a boil over high heat. In small bowl, whisk
cornstarch into evaporated milk, and pour into pan. Bring back to a boil and boil for 3-5 minutes, until
thickened.
Remove from heat, serve, and enjoy!
Enjoy!
Christiane
Recipes 2 Page 469

Pavlova
3:12 PM
Pavlova
Please welcome pastry chef extraordinaire Shuna Fish Lydon of Eggbeater who is our guest author for this
article on Pavlovas. ~Elise
It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is
said to have been ethereal, delicate and slightly controversial. Her namesake, this simple confection, is a
straightforward enough list of ingredients, but the end result is all about touch, finesse. And it has attracted
more than its fair share of controversy. Two distinct neighboring countries take credit for invention and
creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the
delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best low fat
vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.
Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's
a delightful dessert any time of year.
Working with Egg Whites
Sweet, crunchy, and meltingly soft, Pavlova is a reason for understanding the fickle, hard working, all-
purpose egg white.
You create your best egg white-based confections when you know how to treat this important part of the
egg. An egg white is pure protein. When room temperature to begin with, egg whites will grow bigger and
stronger with whipping. For this reason it's best to start whipping egg whites on a lower speed,
increasing incrementally as you get to the aspired consistency. I like to say I’m cajoling my egg whites into
submission.
To achieve room temperature egg whites, take eggs out the night before you need them, or place in a bowl
of warm water for about 10 minutes to take their chill off.
Make sure all bowls, hands, and utensils touching egg whites are as clean and free of random oils as
possible. When separating eggs, crack in half and gently toss the yolk back and forth between the eggshell
halves, dripping egg white out into a clean container. If a bit of yolk drops into your pristine whites, fish it
out with a clean eggshell. Hint: if a bit of shell gets in, they will sink to the bottom and be easy to spot and
hold back when it comes time to use the egg whites.
Not sure what to do with the leftover egg yolks? Most custards like pastry cream or stovetop pudding are
egg yolk based.
Ingredients
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped C ream for topping
Meringue Directions
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with
parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar
in a small bowl.
Recipes 2 Page 470

2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if
using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to
become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few
minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use
cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the
whisk is lifted, 4 to 5 minutes.
Recipes 2 Page 471

4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined
with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the
mound for holding the filling once meringue is baked.
5 Place baking sheet in the oven. Bake for 50 to 60 minutes or until the meringues are crisp, dry to the
touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like
consistency. C heck on meringues at least once during the baking time. If they appear to be taking on color
or cracking, reduce temperature 25 degrees, and turn pan around.
6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room
temperature, or individually wrapped, for up to a week if your house is not humid.
7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped
cream.
Makes 8-10 pavlovas.
Recipe adapted from Flo Baker's pavlovas in the San Francisco C hronicle: Fourth of July dessert has roots in
Australia
Sauce or Filling Directions
If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with
about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes,
depending on how much the berries are falling aprt. Remove from heat and let cool.
Pasty chef, writer, poet, muse, Shuna Fish Lydon has worked in such notable kitchens as Gramercy Tavern
and Verbena in Manhattan, The French Laundry and Bouchon in Yountville, California, and Citizen Cake and
Aziza in San Francisco. A natural teacher, Shuna offers public classes on baking in the San Francisco Bay
Area. If you are lucky enough to be in the Bay Area I highly encourage you to take any class offered by this
gifted chef and teacher. ~Elise
Recipes 2 Page 472

Rice Pilaf
3:14 PM
Rice Pilaf

Trying to get a recipe out of my mother is like pulling teeth. Mom doesn't follow recipes. After 50
years of cooking for her family she doesn't need to. She cooks instinctively, pulling ingredients from
what we have on hand, making substitutions or additions as she sees fit. Taste testing here and there
for a little more of this or that. To get a recipe out of her I have to watch her make something, take
copious notes, and ask a lot of questions. For each seemingly innocuous question, there can be a
dissertation's worth of answers. "Well, Adele Davis did it this one way, Diane Kennedy did it this other
way, and I do it this way because (fill in the blank... my pot is too big, I'm using an electric range, we
don't have any fresh cilantro.. etc. etc.)" My mother is never one to give someone the time when a
thorough explanation of how the watch works and how they made clocks in C hina 2000 years ago will
do. (Mom is a treasure trove of knowledge and I will never catch up to her, even if I cook every day
for the next 40 years.)
Here is how my mother makes her rice pilaf. It isn't a precise recipe because much depends on the
type of rice and the type and amount of stock you have. But then again, rice pilaf is one of those
foundation dishes that you can dress up in many different ways.
2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or
vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of
rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every
cup of rice, you will need a total of 3 1/3 cups of liquid.
You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to
half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade
stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.
Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.
Recipes 2 Page 473

2 While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil),
melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring
occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until
the onions begin to soften.
3 If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use
homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other
seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned
broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a
little on the salty side because the rice will absorb a lot of the salt.
4 C arefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer,
reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually
between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from
the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you
uncover the pan.
Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more
usual way to make pilaf. We have found however more consistent results by pouring the rice into the
saucepan of stock.
Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or
raisins to the pilaf to make it more interesting.
Serves 6 to 8.
Recipes 2 Page 474

Strawberry Shortcake
3:27 PM
Subject [Gourmet_Gourmand] Strawberry Shortcake

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Prep: 15 min; Stand: 1 hr; Bake: 12 min
Makes 6 servings
1 quart strawberries, sliced

1/2 cup sugar
1/3 cup shortening
2 tablespoons sugar
1 teaspoon salt
3/4 cup milk
Margarine or butter, softened
Sweetened Whipped Cream (below)
1. Mix strawberries and 1/2 cup sugar. Let stand 1

hour
2,. Heat oven to 450 degrees
3. Cut shortening into flour, 2 tablespoons sugar,

the baking powder and salt in medium bowl, using
pastry blender or crisscrossing 2 knives, until mixture
looks like fine crumbs. Stir in milk just until blended
4. Turn dough onto onto lightly floured surface. Gently

smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch
thick. Cut with floured 3-inch cutter. Place about 1
inch apart on ungreased cookie sheet
6. Split shortcakes horizontally in half while hot.

Spread margarine on split sides. Fill with strawberries;
replace tops. Top with strawberries and Sweetened
Whipped Cream
Recipes 2 Page 475

Whipped Cream

Pat-In-The-Pan Shortcakes
Grease bottom and side of round pan, 8x1 1/2 inches, with shorten-
ing. Omit step 4. Pat dough in pan. Bake 15 to 20
minutes. Cut into wedges. Continue as directed in
step 6
Timesaving Tip
Pat dough into rectangle about 1/2 inch thick on

ungreased cookie sheet. Cut into 6 squares and spread
squares about 1 inch apart before baking

Prep: 5 min






1 teaspoon vanilla
Recipes 2 Page 476
1 teaspoon vanilla
Recipes 2 Page 477

Lemon Cheesecake Squares
3:38 PM

Prep: 20 minutes Total: 3 hours
 1. Make the crust: Preheat oven to 325 degrees;. Line bottom and
 8 graham crackers (each 2 1/2 by 5 inches)
sides of an 8-inch square baking pan with aluminum foil, leaving an
overhang on all sides. Crimp overhang under rim of pan.
 2 Tablespoons sugar 2. In a food processor, blend graham crackers with sugar until finely
 3 Tablespoons unsalted butter melted ground; add butter and pulse until moistened.
 3. Transfer crumb mixture to prepared pan, and pat in gently (wipe
processor bowl clean, and reserve for making filling). Bake until
 2 bars (8 ounces each) cream cheese room temperature beginning to brown, 10 to 12 minutes. While crust is baking, make
 3/4 Cup sugar filling.
 2 large eggs 4. Make the filling: Place cream cheese in food processor; blend until
smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until
 Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice) smooth.
5. Pour mixture onto hot crust in pan; smooth top. Return to oven,
and bake until set (filling should jiggle only slightly when pan is
gently shaken), 30 to 35 minutes.
6. Cool completely in pan. Cover very loosely with plastic wrap; chill
until firm, at least 2 hours (and up to 2 days). Use foil overhang to
lift cheesecake out of pan. With metal spatula, lift cheesecake from
foil; cut into 16 squares.
First published
Bon appetit, Lydia
Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good fr iends. That's why I love
this community. ~Jasmine Heiler, about recipezaar.com
__._,_.___
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swallow them down whole, absent-mindedly and with little relish.”
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Recipes 2 Page 478

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Recipes 2 Page 479

Quick Vegetable Soup
3:40 PM

 2 Teaspoons olive oil 1. In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until
 1 garlic clove minced
fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil.
Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season
 1 (14.5 ounces) stewed tomatoes in juice with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are
 1/2 Cup ditalini (or other short tubular pasta) tender. Serve.
First published
 5 Ounces frozen cauliflower (half a 10-ounce package)
 1 medium zucchini quartered lengthwise and cut crosswise into 1/2 -inch pieces
 1/4 Teaspoon dried thyme
 Coarse salt and ground pepper
Recipes 2 Page 480

Roasted Salmon with Lime and Cilantro
3:41 PM

 4 skin-on salmon fillets (6-ounces each) 1. Preheat oven to 450 degrees;. Arrange salmon in a shallow baking pan.
 Coarse salt and freshly ground pepper
Season with salt and pepper. Roast until no longer pink in the middle and
flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on
 1/4 Cup fresh lime juice the baking sheet.
 2 Tablespoons soy sauce 2. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in
 1 Teaspoon sugar
cilantro. Spoon sauce over fish, and serve with asparagus.
First published
 1 Tablespoon chopped fresh cilantro leaves
 Roasted Sesame Asparagus
Recipes 2 Page 481

Tira Mi Su
12:13 PM
Subject [Gourmet_Gourmand] Tira Mi Su

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Sent Fri day, Ma rch 23, 2007 11:44 AM
Tira Mi Su
Prep: 35 min; Chill: 5hr
Makes 8 to 12 servings
6 large egg yolks

3/4 cup sugar
2/3 cup milk
1 pound mascarpone cheese or 2 packages
(8 ounces) cream cheese, softened
1 1/4 cups whipping (heavy) cream
2 packages (3 ounces each) ladyfingers
1/4 cup cold prepared espresso or very
strong coffee
2 tablespoons rum
1 tablespoon baking cocoa
1. Beat egg yolks and sugar in 2-quart saucepan

with wire wisk until blended. Beat in milk. Heat
to boiling over medium heat, stirring constantly;
reduce heat to low. Boil and stir 1 minute; remove
from heat
2. Place plastic wrap or waxed paper directly onto

egg yolk mixture in saucepan. Refrigerate 1 hour
3. Mix egg yolk mixture and cheese with wire

whisk until smooth. Beat whipping cream and vanilla
in chilled medium bowl with electric mixer on high
speed until stiff
4. Separate ladyfingers horizontally in half. Mix

espresso and rum. Dizzle ladyfingers with espresso
mixture
5. Arrange half of the ladyfingers in single layer in

ungreased rectangular baking dish, 11x7x1 1/2
Recipes 2 Page 482

inches. Spread half of the cheese mixture then half of
the whipped cream over ladyfingers. Repeat layers.
Sprinkle with cocoa. Cover and refrigerate 4 to 6 hours
or until set. Refrigerate any remaining dessert
* 1/8 teaspoon rum extract mixed with 2 tablespoons water can be

susbstituted for the rum

Lighter Tira Mi Su

tute 2 eggs plus 2 egg yolks for the 6 egg yolks, 2 pack-
ages (8 ounces) reduced-fat cream cheese (Neufchatel)
for the mascarpone cheese and 2 1/2 cups frozen
(thawed) reduced-fat whipped topping for the 1 1/4
cups whipping cream
Recipes 2 Page 483

Baked Fudge
1:33 PM
Subject [Gourmet_Gourmand] Baked Fudge - Repost

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Baked Fudge
Prep: 35min; Bake: 30 min; Chill: 2hr
Makes 8 servings, about 1/2 cup each
1/2 package (11 1/2-ounce size) milk

chocolate, coarsely choppped (1 cup)
1 ounce unsweetened baking chocolate,
chopped
2 tablespoons brandy or 1 tablespoon
brandy extract
1 teaspoon vanilla
3 tablespoons powdered sugar
Boiling water

2. Heat chocolates and margarine in 1-quart

saucepan over low heat, stirring occasionally until
melted and smooth
3. Beat egg yolks and granulated sugar in small

bowl with electric mixer on high speed until soft peaks form. Fold in egg
yolk mixture. Fold in chocolate mixture. Pour into
square pan. Place rectgangular pan, 13x9x2 inches,
on bottom oven rack; pour boiling water into rectan -
gular pan until 1 inch deep
5. Bake 25 to 30 minutes or until edges are set (cen-

ter will be soft). Refrigerate uncovered about 2 hours
or until chilled. Serve warm or cold. Sprinkle with
Recipes 2 Page 484
powdered sugar. Spoon into dessert bowls. Refrigerate
any remaining dessert
1 Serving: Calories (Calories from Fat 370); Fat 41g

Recipes 2 Page 485

How to Make Pesto like an Italian Grandmother
1:51 PM

If y ou've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. I
received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the
difference and what makes it so.
My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San
Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Her
mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me
and my friend Jen how it is done. I have to say, I'll never look back, and will never make pesto any other way. If
y ou love pesto, you really have to try this.
Most of the pesto you encounter here in the U.S. is different for a few reasons. First off, most of what you see
here is made by machine, usually a food processor or hand blender. This holds true even if it is homemade.
Don't get me wrong, it usually tastes good, but because the ingredients aren't hand chopped you end up with an
tex ture that is more like like a moist paste and there little to no definition between ingredients.
During my lesson I quickly began to realize chopping all the ingredients by hand and not blending them is key
because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you
dress a pasta with a pesto that has been hand chopped the miniscule flecks of basil will separate from the olive
oil in places, y ou get definition between ingredients, and bright flavors pop in a way they don't when they've
been blended into one .
Another thing, Genovese pesto is famous in part because it is often made with young, small basil leaves. For us
non-Italians it is easy to find Genovese basil in stores and at farmer's markets particularly in the summer, but
chances are it wasn't picked young. I wouldn't worry about it too much, simply by hand chopping all your
ingredients, you will see a major shift in personality of your pesto. If you grow your own basil, I'm envious.
Recipes 2 Page 486

So, if y ou are serious about making good pesto, get a good, sharp (preferably large, single blade) mezzaluna,
y ou'll need it. Chopping the ingredients will take twenty or thirty minutes. Whatever you use to chop, make sure
it has a sharp blade or the basil will turn dark. Let me know if y ou try this and what you think, I promise to
share her potato gnocchi technique in a future post, they were unbelievable. Also, note to self: do a remix of the
thousand-layer lasagne with this.
Book signings & sightings!
Huge thanks to all of you who turned out for my book signing on Saturday, I really enjoyed meeting each of you
in person! Also, thanks to all of y ou who have been sending in the names of stores where you've seen my book.
Here's a list of places where my book has been sighted, new additions to the list include Books a Million in
Ox ford Alabama, Pages for All Ages in Champaign Illinois, Moe's Books on Telegraph in Berkeley, and Left
Bank Books in St. Louis, Missouri. Please let me know if y ou see it elsewhere so I can add to the list!

One key to perfect pesto is chopping all the ingredients by hand, preferably with a sharp mezzaluna or knife. I gave
my double-bladed mezzaluna to a friend last year because it was collecting dust (I also didn't like how ingredients
would get stuck between the blades), but have a large half-moon shaped pizza cutter that works like a dream.
Francesca's mom even approved and said it cut her chopping time in half. This pesto will keep a bit in the
refrigerator, but it really hits its peak when served soon after it is made.
The technique here is: chop a bit, add some ingredients, chop some more. I think part of the reason she does it this
way (instead of chopping everything all at once) is because some things get chopped into oblivion, while some not
as much - it encourages specturm of cut sizes throughout the pesto contributing to the overall texture. All told, the
chopping took me a leisurely twenty to thirty minutes, I wasn't in any particular rush.
You'll notice this recipe doesn't have any added salt (just the saltiness from the cheese), make sure your pasta water
is well salted if you are going to use this pesto on pasta or the overall flavor profile will fall flat. Also, be sure to
adjust for seasoning before serving. With food this simple, you need to get the seasoning right.
1 large bunch of basil, leaves only, washed and dried
3 m edium cloves of garlic
one sm all handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
Special equipment: large mezzaluna for chopping
Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop
som e m ore, add the rest of the basil, chop som e m ore. I scrape and chop, gather and chop. At this point the basil and
garlic should be a very fine m ince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of
the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all
the ingredients into a basil "cake" - see the photo up abov e. Transfer the pesto "cake" to a sm all bowl (not much bigger
than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a
quick stir to incorporate som e of the oil into the basil. She occasionally thins the pesto with a splash of pasta water for
m ore coverage, but for our gnocchi this wasn't necessary.
Makes about 1 cup.
Recipes 2 Page 487

English Trifle
3:43 PM
Subject [Gourmet_Gourmand] English Trifle

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English Trifle
Makers 10 servings
1/2 cup sugar

3 cups milk
1/2 cup dry sherry or other white wine or
white grape juice
3 large egg yolks, beaten
1/2 cup strawberry preserves
1 pint strawberries, sliced, or 1 package
(10 ounces) frozen sliced strawberries,
thawed
1 cup whipping (heavy) cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
1. Mix 1/2 cup sugar, the cornstarch and salt in 3-

quart saucepan. Gradually stir in milk and sherry. Heat
to boiling over medium heat, stirring constantly. Boil
and stir 1 minute
2. Gradually stir at least half of the hot mixture

garine and vanilla. Cover and refrigerate about 3 hours
or until chilled
3. Seperate ladyfingers horizontally in half. Spread

cut sides with preserves. Layer one-fourth of the
ladyfingers, cut sides up, half of the strawberries and
half of the pudding in 2-quart serving bowl; repeat.
Recipes 2 Page 488

Arrange remaining ladyfingers around edge of bowl in
upright possition and with cut sides toward center. (It
may be necessary to gently ease ladyfingers down into
pudding about 1 inch so they remain upright.) Cover
and refrigerate
4. Beat whipping cream and 2 tablespoons sugar in

chilled medium bowl with electric mixer on high
speed until stiff. Spread over dessert. Sprinkle with
almonds. Refrigerate any remaining dessert
*Spreads with at least 65% veetable oil can be substituted

Ligher English Triffle
For 4 grams of fat and 250 calories per serving, omit

first 8 ingredients. Prepare 2 packages (4-serving size)
vanilla pudding according to package directions, using
skim milk but substituting 1/2 cup sherry for the 1/2 cup of
the total amount of milk. Substitute 2 cups reduced-fat
frozen (thawed) whipped topping for the whipping
cream and 2 tablespoons sugar
Recipes 2 Page 489

Baked Fudge
4:39 PM
Subject [Gourmet_Gourmand] Baked Fudge

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Wa ndas Recipe Exchange; Baking Exchange; Gourmet Gourmand; Recipe Heaven; 1 Ba kery Ma dness; Kims Gormet
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Baked Fudge

chopped
brandy extract
1 teaspoon vanilla
Boiling water


melted and smooth


Recipes 2 Page 490


Recipes 2 Page 491

Creme Brulee
5:03 PM
Subject [Gourmet_Gourmand] Creme Brulee

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Creme Brulee
Makes 8 servings
4 large egg yolks

4 cups cut-up fruit
1. Beat egg yolks in medium bowl with electric

mixer on high speed about 5 minutes or until thick and
lemon colored. Gradually beat in granulated sugar
2. Heat whipping cream in 2-quart saucepan over

medium heat just until hot
3. Gradually stir at least half of the hot cream into

egg yolk mixture; stir back into hot cream in saucepan.
Cook over medium heat 5 to 8 minutes, stirring constantly,
until mixture thickens (do not boil)
4. Pour custard into ungreased pie plate, 9x1 1/4

inches. Cover and refrigerate at least two hours but no
longer than 24 hours
5. Set oven control to Broil. Sprinkle brown sugar

over custard. Broil with top about 5 inches from heat
about 3 minutes or until sugar is melted and forms a
glaze. Spoon over fruit. Refrigerate any remaining
dessert
1 Serving: Calories 305 (Calories from Fat 190) Fat 21g

Recipes 2 Page 492

Crepes
5:09 PM
Subject [Gourmet_Gourmand] Crepes

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Crepes
Makes 12 crepes

1 tablespoon sugar
1/2 teaspoon salt
2 cups milk
softened
2 large eggs
1. Mix flour, sugar, baking powder and salt in

medium bowl. Stir in remaining ingredients. Beat with
hand beater until smooth
2. Lightly butter 6-to8-inch skillet. Heat over

medium heat until bubbly
3. For each crepe, pour scant 1/4 cup batter into

skillet. Immediately rotate skillet until thin film covers
bottom. Cook until light brown. Run wide spatula
around edge to loosen, turn and cook other side until
light brown
4. Stack crepes, placing waxed paper between

each; keep covered. If desired, spread applesauce,
sweeteened strawberries, currant jelly or raspberry jam
thinly over each warm crepe; roll up. (Be sure to fill
creapes so the more attractive side is on the outside.)
Sprinkle with powdered sugar if desired
Recipes 2 Page 493

1 Crepe: Calories 110 (Calories from Fat 35mg); Fat 4g

Timesaving Tip
Prepare a double recipe of crepes, wrap airtight and

freeze up to two moths so they're ready when you want them
Recipes 2 Page 494

Lindy's Cheesecake
5:20 PM
Subject [Gourmet_Gourmand] Lindy's Cheesecake

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Ta bl e
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Lindy's Cheesecake
Prep: 30 min; Bake: 1 hr 20 min; Cook: 15 min;
Chill: 2hr
Makes 16 servings
Crust (below)
5 packages (8 ounces each) cream cheese,
softened
1 3/4 cups sugar
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 large eggs
2 large egg yolks
1/3 cup slivered almonds, toasted, if desired
1. Prepare Crust
3. Beat cream cheese, sugar, flour, orange peel,

lemon peel and salt in large bowl with electric mixer on
medium speed until smooth. Beat in eggs, one at a time,
on low speed just until well blended. Beat in lime peel, lime
juice and cornstarch. Fold in sour cream until well blended. Pour
over baked crust
4. Bake 20 minutes
5. Reduce oven temperature to 300 degrees. Bake about 45

minutes longer or until center is set. (Do not insert a
knife because the hole could cause the cheesecake to
crack.) Turn off oven and leave cheesecake in oven 15
Recipes 2 Page 495

minutes.Cool in pan on wire rack 15 minutes
6. Run metal spatula along side of cheesecake to

loosen. Refrigerate uncovered about 3 hours or until
chilled; cover and continue refrigerating at least 9
hours but no longer than 48 hours
7. Run spatula along side of cheesecake to

loosen; remove side of pan. Beat 3/4 cup whipping
cream in chilled small bowl with electric mixer on
high speed until stiff. Spread whipped cream over top
of cheesecake. Decorate with almonds. Refrigearate
Crust

1/4 cup sugar
1 large egg yolk
Move oven rack to lowest possition. Heat oven to 425

degrees. Lightly grease spring from pan 9x3 inches; remove bot-
tom. Mix all ingredients with hands. Press one-third of
the mixture evenly on bottom of pan. Place on cookie
sheet. Bake 8 to 10 minutes or until light golden brown;
cool. Assemble bottom and side of pan; secure side.
Press remaining mixture all the way up side of pan

Ligher Lindy's Cheesecake

Crust. Move oven rack to lowest possition. Heat oven to
425 degrees. Lightly grease side only of springform pan, 9x3
inches, with shortening. Mix 3/4 cup graham cracker
crumbs, 2 tablespoons margarine, melted, and 2 table-
spoons sugar; press evenly in bottom of pan. Use
reduced-fat cream cheese (Neufchatel) and increase
flour to 1/4 cup. Substitute 1 1/4 cups fat-free choles-
terol-free egg product for the 5 eggs. Omit 1/4 cup
whipping cream. Bake as directed in steps 4 through 6.
Omit 3/4 cup whipping cream and almonds. Serve with
Recipes 2 Page 496

fresh fruit if desired. Refrigerate any remaining dessert
Chocolate Chip Lindy's Cheesecake
Fold 1 cup miniature semi-sweet chocolate chips (3 ounces)

into cheese mixture before pouring into crust
Recipes 2 Page 497

Orange Sauce
10:12 PM
Subject [Gourmet_Gourmand] Orange Sauce

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Orange Sauce
Makes about 2 1/3 cups sauce
1 cup sugar
1/4 teaspoon salt
1 1/4 cups orange juice
1/2 cup water
1/4 cup lemon juice
1 teaspoon grated orange peel
1. Mix sugar, cornstarch, flour and salt in 1 1/2 -

quart saucepan. Gradually stir in orange juice, water
and lemon juice. Heat to boiling over low heat, stirring
constantly. Boil and stir 3 minutes; remove from heat
2. Stir in remaining ingredients. Serve warm. Cover

and refrigerate any remaining sauce
1 Tablespoon: Calories 30 (Calories from Fat 0g); Fat 0g

Timesaving Tip
To microwave, decrease water to 1/4 cup. Mix sugar,

cornstarch, flour and salt in 4-cup microwavable mea-
sure. Microwave uncovered on High 5 to 7 minutes,
stirring every minute, until thickened and boiling. Stir
in remaining ingredients
Recipes 2 Page 498

Lemon Sauce
10:20 PM
Subject [Gourmet_Gourmand] Lemon Sauce

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Lemon Sauce
Makes 1 1/4 cups sauce
1/2 cup sugar

3/4 cup water
1/4 cup lemon juice
1. Mix sugar and corstarch in 1-quart saucepan.

Gradually stir in water. Cook over medium heat, stir-
ring constantly, until mixture thickens and boils. Boil
and stir 1 minute; remove from heat
2. Stir in remaining ingredients. Serve warm or

cool. Cover and refrigerate any remaining sauce
1 Tablespoon: Calories 35 (Calories from Fat 10); Fat 1g

Timesaving Tip
To microwave, mix sugar and cornstarch in 4-cup

microwavable measure. Gradually stir in water.
Microwave uncovered on High 3 to 4 minutes, stirring
every minute, until thickened and clear. Stir in remain-
ing ingredients
Recipes 2 Page 499

Chicken Tikka
10:06 AM
Subject [Gourmet_Gourmand] Chicken Tikka

From one of my favourite blogs....
Chicken tikka
I had stopped cooking or eating chicken for a while now, so there weren’t any non-vegetarian recipe
posts for last 4-5months. But as they say - times change, so do I. I wanted to make this comeback to the
non-veggie side of things a bit special, and I chose to try this recipe that my colleague Cyndy was asking
about.
Tikka is traditionally made in a special kind of oven called Tandoor. Normally boneless pieces of chicken
are marinated in spicy masalas for around 3-4 hrs and then grilled. In India, these are served in mostly
all non vegetarian restaurants. The best tikka I tasted was from a small restaurant called ‘Curry House’ in
BTM Layout, Bangalore. I used to specially go to this restaurant to eat tikka and/or hariyali kabab,
chicken biryani and spicy buttermilk. Though all dishes they served are very tasty, I would always order
these. After a few days of my frequent visits to this place, the waiters would pre-order this stuff because
they knew what I would order :).
Since I don’t have a tandoor or grill with me, I fried them on a flat bottomed pan till they are almost
done and then baked them in oven. They turned out to be perfect.
Ingredients:
10 pieces of boneless chicken
1/2 tea spn ginger paste
1/2 tea spn garlic paste
1/2 tea spn cumin powder
1/2 tea spn coriander powder
1/2 tea spn garam masala
1 tea spn chili powder (preferably Kashmiri chili powder or byadagi chili powder)
1 cup yogurt/curd
Oil/butter
1 tbl spn lemon juice
Chaat masala (optional)
Salt
Increase or decrease the spices according to taste. Use fresh ginger and garlic for best results, the ready
made ginger-garlic paste has a a very different taste and aroma.
Method:
Take the yogurt in a thin cloth and squeeze out all water out of it. This is called hung yogurt.
Add hung yogurt and all other ingredients(except oil/butter) to the chicken and mix well. There should
be a nice coating of this mixture on all pieces. Do not add any water to it. Leave it in freezer for around
3-4hrs.
Heat a flat bottomed pan, apply oil/butter and keep the pieces on it.
Recipes 2 Page 500

Fry from all sides till it is almost cooked. Preheat the oven at 350F and bake the pieces for around
10-15mins till the pieces get a brownish color.
Alternatively instead of frying and baking, thread the pieces onto the skewers and grill them till they are
done.
While serving, spread some chaat masala on top and serve with lemon pieces.
Serves : 2-3
Preparation time : 40mins
Recipes 2 Page 501

Deviled Eggs
5:25 PM
Subject [Gourmet_Gourmand] Deviled Eggs

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Deviled Eggs
Prep: 15 min
Makes 12 deviled eggs
6 Hard-Cooked Eggs, peeled

3 tablespoons mayonnaise, salad dressing or
half-and-half
1/2 teaspoon ground nutmeg (dry)
1/8 teaspoon salt
1/4 teaspoon pepper
1. Cut eggs lengthwise inh half. Slip out yolks and

mash with fork
2. Stir mayonnaise, mustard, salt and pepper. Fill

whites with egg yolk mixture, heaping it lightly.
Cover and refrigerate up to 24 hours
1 Deviled Egg: Calories 55 (Calories from Fat 45); Fat 5g

Lighter Deviled Eggs
For 1 gram of fat and 20 calories per serving, mash only

6 yolk halves in step 1 (reserve remaining yolks for
another purpose or discard). Use fat-free mayonnaise
and stir in 1/3 cup finely chopped zucchini
Deviled Eggs With Olives
Omit mustard. Mix 1/4 cup finely chopped ripe or pimento-stuffed

olives and 1/4 teaspoon curry powder into egg yolk
mixture
Mexican Deviled Eggs
Omit mustard. Mix 2 tablespoons salsa, drained, 1 tablespoon chopped

Recipes 2 Page 502
cilantro and 1 teaspoon ground cumin into egg yolk
mixture
Zesty Deviled Eggs
Mix 1/2 cup finely shredded cheese (2 ounces) and 2 tablespoons chopped
fresh parsley or 1 teaspoon prepared horseradish into
egg yolk mixture
Recipes 2 Page 503

Eggs Benedict
5:28 PM
Subject [Gourmet_Gourmand] Eggs Benedict

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Eggs Benedict
Prep: 30 min
Makes 6 servings
Hollandaise Sauce (below)

3 English muffins
3 tablespoons margarine or butter, softened
1 teaspoon magarine, butter or spread
6 thin slices Canadian-style bacon or fully
cooked smoked ham
6 Poached Eggs
1. Prepare Hollandaise Sauce; keep warm
2. Split English muffins; toast toast. Spread each muffin

half with margarine; keep warm
3. Melt 1 teaspoon margarine in 10-inch skillet

mver medium heat. Cook bacon in margarine until
light brown on both sides; keep warm
4. Prepare Poached Eggs
5. Place 1 slice bacon on each muffin half. Top with

poached egg. Spoon warm sauce over eggs.

Seafood Benedict
Substitute 1 1/2 cups chopped cooked crabmeat, scallops,

shrimp or lobster or a mixture for the bacon. Heat in margarine
just until hot
Hollandaise Sauce
Recipes 2 Page 504

Hollandaise Sauce
Makes about 3/4 up sauce
3 large egg yolks

1/2 cup firm stick butter
1. Stir egg yolks ande lemon juice vigorously in

1 1/2 quart saucepan. Add 1/4 cup of the butter. Heat
over very low heat, stirring constantly with wire whisk,
until butter is melted
2. Add remaining butter. Continue stirring vigor-

ously until butter is melted and sauce is thickened. (Be
sure butter melts slowly so eggs have time to cook and
thicken sauce without curdling.) Serve over cooked
vegetables, eggs or broiled meats. Cover and refriger-
ate any remaining sauce. To serve refrigerated sauce,
stir in small amount of water when reheating over
very low heat
*It's not recommended that you use margarine or vegetable oil spreads

Recipes 2 Page 505

Matzoh Brie
8:47 PM
Matzoh Brie Recipe #43069
This is typically eaten on the Jewish holiday Passover, but I
love to make it year-round. The onion powder is optional.
by bramble
2
servings
15 min 5 min prep

cooking spray
4 matzohs
4 egg whites
1/2 teaspoon onion powder, to taste
1/4 teaspoon salt
1. Coat a large nonstick skillet with cooking spray.
2. Heat the skillet over medium-high heat until very hot.
3. Meanwhile, moisten the matzah with cold water and
then crumble into a bowl.
4. Add the egg whites and seasonings.
5. Spoon half the mixture into the hot skillet as one
large"pancake" and brown.
6. Turn to brown the other side.
7. (Re-spray oil if necessary).
8. Repeat with remaining mixture and oil.
© 2007 Recipezaar. All Rights Reserved.
http://www.recipezaar.com
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comments on the recipe. Type 43069 in the Search box at
the top of Recipezaar, to get back to this recipe easily
Pasted from <http://www.recipezaar.com/recipe/print?id=43069>
Recipes 2 Page 506

Asparagus and Caramelized Onion Matzoh Farfel
8:50 PM
Asparagus and Caram elized Onion Matzoh Farfel Recipe #85564
From Chef Anne Rozensweig. A great, spring-inspired Passover side dish.
by Miraklegirl
8
servings
35 min 10 min prep

4 tablespoons olive oil or chicken fat
1 large Spanish onion, diced
2 bunches scallions, white part cut into 1/2 inch pieces, green part into 1 inch
pieces coarse salt and freshly ground bl
coarse salt
1 bunch asparagus, trimmed, peeled, halved lengthwise, and cut into 1 inch
pieces (about 1 pound)
2 eggs
3 cups farfel (or crushed matzo)
2 cups hot chicken stock
1. Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower
heat and cook approximately 15 minutes, stirring frequently, until caramelized.
2. Add the white parts of the scallions and cook for 5 minutes.
3. Add the green parts of the scallions to the mixture, remove from heat, and set
aside to cool.
4. Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
5. When it returns to a boil, add the asparagus and blanch for 1 minute.
6. Drain and refresh in ice water.
7. When asparagus is cool, drain and add to onion mixture.
8. Mix the eggs with the farfel in a large skillet, and cook over medium heat,
stirring often, to lightly toast and dry out the farfel.
9. Stir in the vegetables and half the stock.
10. Continue to stir until the liquid is absorbed.
11. Add the remaining stock and cook until just juicy.
12. Season to taste with salt and pepper.
13. Serve immediately.
Share your experience with others, and post your comments on the recipe. Type
85564 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Recipes 2 Page 507

Vegetable Fritatata
8:09 AM
Subject [Gourmet_Gourmand] Vegetable Fritatata

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Vegetable Frittata
Makes 4 servings

1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup sliced ripe olives
4 large eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese
1. Heat oil in 10-inch skillet over medium-high

heat. Cook broccoli, carrot, onion and olives in oil
about 5 minutes, stirring frequently, until vegetables
are crisp-tender.
2. Meanwhile beat eggs, milk, parsley, salt and

pepper sauce thoroughly with fork or wire wisk until
a uniform yellow color. Pour egg mixture over vegeta-
bles. Sprinkle with cheese; reduce to low
3. Cover and cook about 10 minutes or until set in

center. Cut into 4 wedges. Serve immediately
1 Serving: Calories 360 (Calories from Fat 20

(Saturated 9g); Cholesterol 245g; Sodium 490mg;
Timesaving Tip
Substitute 2 cups broccoli slaw for the broccoli flow-

erets and carrot. Pick up chopped onion and sliced ripe
Recipes 2 Page 508
olive at the salad bar of your supermarket
Recipes 2 Page 509

RHUBARB STRAWBERRY PUDDING CAKE
7:12 PM
Subject [Gourmet_Gourmand] RHUBARB STRAWBERRY PUDDING CAKE

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready
after dinner, even though you never saw her working on it.
1/4 cup water

1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or
ceramic baking dish.
Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring
to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat
and stir in strawberries.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until
Recipes 2 Page 510

just combined.
Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it,
spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick
inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5
minutes before serving.
Makes 6 to 8 (breakfast or dessert) servings.
Gourmet
Quick Kitchen
April 2007
Recipes 2 Page 511

CHICKEN TIKKAS
7:14 PM
Subject [Gourmet_Gourmand] CHICKEN TIKKAS

CHICKEN TIKKAS
There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai,
"were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we
do here, cuts down on marinating time.
1/2 cup thick plain whole-milk yogurt such as Greek

1 tablespoon fresh lime juice
1 teaspoon finely grated (with a rasp) peeled fresh ginger
1 teaspoon finely grated (with a rasp) garlic
3/4 teaspoon garam masala (Indian spice mix)
1/2 teaspoon salt
1 lb skinless boneless chicken thighs, cut into 1-inch cubes
Special equipment: 18 (6-inch) wooden skewers, soaked in warm water for 30 minutes
Accompaniment: cilantro mint chutney
Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat.
Marinate, covered and chilled, 30 minutes to 1 hour.
Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space
between pieces, and transfer to a tray lined with plastic wrap.
Recipes 2 Page 512

Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until
browned and just cooked through, 5 to 7 minutes total.
Cooks' note: Kebabs can be cooked in a well-oiled well-seasoned ridged grill pan or broiled on
foil-lined rack of a broiler pan.
Makes about 18 hors d'oeuvres.
Gourmet
April 2007
Recipes 2 Page 513

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS
DRESSING
7:17 PM
Subject [Gourmet_Gourmand] GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
4 teaspoons Sherry wine vinegar
2 large Ruby Red grapefruits

1 large head of butter lettuce, leaves separated
1 large avocado, halved, pitted, peeled, sliced
Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and
pepper.
Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut
each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with
grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper. One serving
contains the following: 185.93 Calories (kcal), 58.6 % Calories from Fat, 12.10 g Fat, 1.73 g
Saturated Fat, 0 mg Cholesterol, 16.84 g Carbohydrates, 3.67 g Dietary Fiber, 5.10 g Total
Sugars, 13.17 g Net Carbs, 1.58 g Protein
Makes 6 servings.
Bon Appétit
April 2007
Recipes 2 Page 514

April 2007
Recipes 2 Page 515

Snow Peas with Pine Nuts and Mint
7:19 PM
Subject [Bulk] [Gourmet_Gourmand] Snow Peas with Pine Nuts and Mint
Spring has sprung here in Northern C alifornia. The sweet peas are blossoming, the snap peas are climbing,
and I have peas on my brain! Today I had a hankering for snow peas and cooked up a bunch this afternoon
just for the heck of it. There are so many ways to prepare snow peas, the only thing you really don't want to
do is to over-cook them. This is a simple stir-fry with pine nuts, garlic, sesame oil, and a little mint. What's
your favorite snow peas recipe?
2 Tbsp olive oil
1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
1/4 cup pine nuts
1/4 teaspoon dark sesame oil
10 large mint leaves, chopped
1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat
with the oil. C ook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp.
They should still be a little bit crunchy.
2 Remove from heat. Stir in the sesame oil and chopped mint leaves. Serve immediately.
Serves 2-3.
Links:
Baby snow peas salad with garlic, mint, and croutons from Sher of What Did You Eat?
Shrimp and snow peas from The Paupered C hef
Triple Sesame Snow Pea Salad from C lotilde of C hocolate and Zucchini
Pasta salad with snow peas by Oswego Tea
Ginger snow peas from 28 C ooks
Recipes 2 Page 516

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE
9:33 AM
Subject [Gourmet_Gourmand] PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

A party-perfect entrée — ready in less than half an hour.
16 large sea scallops (about 1 3/4 pounds)

1 tablespoon minced peeled fresh ginger
3 medium red onions, thinly sliced

1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
Chopped fresh chives
Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl.
Heat large nonstick skillet over medium- high heat. Add scallops; sprinkle with salt and pepper.
Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small
baking sheet; place in oven to keep warm.
Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle
with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add
wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes.
Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices,
then chives.
Makes 4 main-course or 8 first-course servings.
Bon Appétit
April 2007
Cynthia and Duane Thomas
Recipes 2 Page 517

Quiche Lorraine
9:40 AM
Subject [Gourmet_Gourmand] Quiche Lorraine

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Quiche Lorraine
Prep: 25 min; Bake: 45 min; Stand: 10 min
Makes 6 servings
Pastry for 9-Inch One-Crust Pie (below)

8 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese
(4 ounces)
1/3 cup finely chopped onion
4 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1. Heat oven to 425 dedgrees
2. Prepare pastry. Ease into quinche dish, 9x1 1/2

inches, or pie plate, 9x1 1/4 inches
3. Sprinkle bacon, cheese and onion in pastry-lined

quiche dish. Beat eggs slightly; beat in remaining
ingredients. Pour into quiche dish. Bake 15 minutes

minutes longer or until knife inserted in center comes
out clean. Let stand 10 minutes before cutting

Mushroom Quiche
Add 1 can (4 ounces) mushroom stems and pieces, drained,

and 1 jar (2 ounces) diced pimentos, well drained, with the bacon
Recipes 2 Page 518

Seafood Quiche
Substitute 1 cup chopped cooked crabmeat, shrimp, seafood

sticks or salmon for the bacon and green onion for the onion. (Pat
crabmeat dry.) Increase salt to 1/2 teaspoon
Recipes 2 Page 519

Brisket with apricots and prunes
3:19 PM
Subject [Gourmet_Gourmand] Recipe of the week

Recipe of the week

Chicago Tribune Staff Reporter

Cooking time: 3 hours, 30 minutes
Chilling time: 4 hours
Servings: 15
The beauty of this dish is that it's actually better the second day, when you've skimmed the
hardened fat from the pot. But it's delicious cooked and served in one day too.
Ingredients
2/3 cup quartered dried apricots, about 4 ounces
10 cloves garlic
1 Tbsp. plus 1 1/2 tsps. ground cumin
1 tsp. salt
1/2 tsp. each: ground cinnamon, freshly ground pepper
1 beef brisket, 5 1/2-6 pounds
3 Tbsps. oil
5 onions, chopped
1 piece (1-inch) fresh ginger root, grated
1 tsp. whole coriander seeds
1/8 tsp. ground red pepper
2 cans (14 1/2 ounces each) low-salt beef broth or 3 cups homemade beef stock
2/3 cup pitted prunes, quartered
1. Combine 1/3 cup of the apricots, 3 of the garlic cloves, 2 teaspoons of the cumin, 1/2 teaspoon
of the salt, cinnamon and 1/4 teaspoon of the pepper in a food processor; pulse to a coarse puree.
Cut 1/2-inch-deep slits all over the top of the brisket. Set aside 2 tablespoons of the apricot
mixture; press remaining apricot mixture into slits.
2. Position rack in the bottom third of the oven; heat oven to 300 degrees. Heat oil in a heavy,
large Dutch oven over medium-high heat. Sprinkle brisket with remaining 1/2 teaspoon of the
salt and the remaining pepper. Add brisket to Dutch oven; cook, turning, until brown on all sides,
about 5 minutes per side. Transfer brisket to a plate, fat side up; spread with reserved apricot
Recipes 2 Page 520

mixture.
3. Add onions to Dutch oven; cook, stirring, over medium-high heat until onions soften, about 5
minutes. Add carrots, ginger, coriander, red pepper, remaining 7 cloves of the garlic and the
remaining 2 1/2 teaspoons of the cumin; cook 3 minutes. Add wine; heat to a boil. Cook, stirring
up any browned bits, until reduced almost to a glaze, about 5 minutes. Return brisket to Dutch
oven. Add broth; heat to a simmer. Spoon some of the vegetable mixture over brisket.
4. Cover Dutch oven; place in oven. Cook 2 1/2 hours, basting every 30 minutes with pan juices.
Add prunes and remaining 1/3 cup of the apricots. Cover; cook until brisket is tender, about 30
minutes. Cool brisket in uncovered Dutch oven 1 hour. Refrigerate uncovered until cold, about 4
hours.
5. Heat oven to 350 degrees. Spoon any solid fat from meat and sauce; discard fat. Spoon any
sauce on the brisket into the Dutch oven. Place brisket on work surface; slice thinly across the
grain. Heat sauce to a boil over medium-high heat; cook to thicken slightly, if desired. Arrange
sliced brisket on oven-safe platter; spoon sauce over. Cover with foil. Place brisket in oven; heat
brisket until hot, about 30 minutes.
Nutrition information per serving: 315 calories, 30% of calories from fat, 10 g fat, 3 g saturated
fat, 71 mg cholesterol, 16 g carbohydrates, 37 g protein, 237 mg sodium, 2 g fiber
Recipes 2 Page 521

One fish, five dishes
3:20 PM
Subject [Gourmet_Gourmand] One fish, five dishes


Start whole, on the bone. Then let the transformation begin.
By Russ Parsons
Los Angeles Times Staff Writer
There it is at the seafood market, a whole fish, gleaming fresh, eyes bulging, looking like it just
flopped up from out of the ocean. It's so gorgeous you have to buy it. Now the question is: What
the heck are you supposed to do with it?
The answer is simple: Just about anything. There are few things easier to cook than a whole fish.
And not only is a whole fish more beautiful to serve than a fillet (once you get past that silly
"Eek! It looks like a fish!" reaction -- what are you, in fifth grade?), it tastes better too. Just like
any other meat cooked on the bone, fish cooked in the round is moister and more flavorful.
Even better, it's incredibly flexible. You can use almost any cooking technique you can think of,
and you'll get a very different dish each time.
Probably the easiest is simply steaming it, in the Chinese fashion: Put the fish on a plate; sprinkle
it with shredded ginger, green onions and a little soy sauce; put the plate in a steamer and cook.
In 10 or 15 minutes, you'll have a perfectly moist, beautifully fragrant dish.
No, wait, maybe it's roasting: Stuff the cavity with herbs and lemon slices; put the fish on a
baking sheet; scatter a few lemon slices over top and bake at 400 degrees for 10 to 15 minutes.
The skin will crisp slightly and the meat will pick up hints of the herbs and lemon.
Or you can simply grill it over a medium- hot fire or under the broiler and the only thing the fish
needs to be complete is a light drizzling of flavored oil.
The list goes on: You can poach a whole fish in a pan of barely simmering, fragrant fish broth.
You can even deep-fry it by dusting it with flour or cornstarch and submerging it in bubbling oil.
(Use a slightly lower temperature of 350 degrees to avoid scorching the outside before the center
is cooked through.)
The best whole fish
Most of the whole fish you'll find at the market belong to one of two fairly similar species,
though this can get a little confusing because fishmongers have always felt perfectly comfortable
calling fish by names that rightfully belong to other species.
Recipes 2 Page 522

The most popular whole fish at local markets is usually called New Zealand snapper or Tai
snapper (the latter is not a misspelling -- tai is the Japanese word for this kind of fish). Though it
is a very good fish, it is not truly a snapper; it is a porgy. Neither is it real Japanese tai. It's a
cousin, along with the fish the French call daurade. It is caught in the wild, mostly off New
Zealand.
The other most commonly available whole fish is the variety that is alternately called loup de
mer or branzino, depending on whether the market is feeling French or Italian that day. This fish,
once hard to find in the United States, has become widely available now that it is farmed in
several Mediterranean countries. (The wild is still available but only rarely and at elevated
prices.)
From time to time, you will also find other whole fish, including wild striped bass. (Don't
mistake it for its farmed freshwater cousin, which often tastes as muddy as tilapia.) You can also
still find the old favorite rockfish, though it is much scarcer than it used to be due to the closure
of much of its fishery for conservation.
All of these fish have a sweet, mild flavor. Their flesh is firm and flaky -- at least compared with
sole, which is soft and flaky, and shark and swordfish, which are firm and meaty.
And while these fish certainly are not the same, they are similar enough that they can be used
interchangeably in recipes -- like substituting lime for lemon, the results will be different, but
they will be good.
Cooking whole fish is not only fast, it's surprisingly easy.
What about all that nasty scaling and gutting? Forget about them: Any store that sells whole fish
will also do most of the advance preparation for you as well. Do not pass up this service. There
are few tasks that will wreck a kitchen faster than scaling fish -- the scales are transparent when
wet and will stick like glue after they've dried.
And though gutting a fish is something that all cooks should do a time or two to familiarize
themselves more thoroughly with its anatomy, that's a chore that can be safely left to the
professionals most of the time too.
This leaves you with only a little bit of neatening up when you get home -- basically just
removing the fins. The best tool for this is a sturdy pair of poultry shears. Trim the fins behind
the gills and along the back and the two pairs underneath. Trimming the tail is optional, though it
is sometimes necessary for the fish to fit in the pan. Most good fishmongers will even do all of
this too.
The only thing left is to score the skin lightly along the midsection on both sides about every 2
inches. Use a sharp knife; the cut should just break the skin and the first layer of flesh, but not go
to the bone. This helps the heat penetrate to the center of the fish.
Multiple personalities
OK, now that the requisite mechanics are out of the way, how are you going to cook that fish?
The most important choice you have to make when thinking about preparing fish is whether you
want to use dry heat, which will firm the flesh and crisp the skin, or moist heat, which will turn
the flesh silky and leave the skin moist.
You then need to think about whether you want to show off the natural flavor of the fish, or
introduce other ingredients that offer a little more complexity.
Broiling and steaming may result in opposite effects in terms of texture, but they share an
affinity for best showing off a fish's subtle natural flavor.
Try steaming a fish Chinese-style and, just before it's done, burying it in a mound of sweet green
Recipes 2 Page 523

pea shoots moistened with just a hint of sesame oil. The pea shoots cook just long enough to
brighten into a vivid green. The color and flavor are lovely complements to the fish.
Or broil it and serve it simply with a drizzle of good olive oil and a dash of sea salt. That's
delicious, but it's amazing how just a little bit of basil-flavored olive oil will emphasize the
herbal flavors of the fish. Salting the fish beforehand firms the flesh and seasons it through.
Braising also keeps the fish extremely moist and gives you the opportunity to add other flavors.
Add just enough liquid to come to come barely halfway up the fish -- with the cooking juices it'll
be practically covered by the time it's done. For a Provencal braise, lay the fish on a bed of sliced
tomatoes and black olives, and pour over it a quick broth made from herbs, white wine and
water. When it emerges from the oven 45 minutes to an hour later, you'll have a lovely fish stew
bursting with a complex perfume.
Pan-roasting is a combination of sauteing and roasting that crisps the skin but allows the center
to cook more gently. Wrapping the fish in prosciutto allows you to add another layer of texture
and is even better when you loosely stuff the fish with sauteed mushrooms. The sweet pork
funkiness of the crisped ham is a perfect foil for the moist, mild fish.
Roasting works much the same way but with less intense heat, allowing you to incorporate a few
more ingredients. You might stuff the fish with a sprig of rosemary and lemon slices and cook it
on a bed of herb-scented fingerling potatoes. It's a full meal that looks impressive but takes only
a few minutes of work.
And you were wondering what you can do with a whole fish.
Grilled fish with basil oil
Total time: 30 minutes, plus 30-60 minutes resting time

Servings: 2 to 4
Note: Whole Tai snapper and loup de mer (branzino) are commonly available; wild striped bass
and rockfish work fine too. Cooking times vary with size.
Ingredients
1 whole fish, cleaned, between 1 1/4-2 pounds

Salt
1 1/2 cups tightly packed fresh basil leaves
1 cup olive oil, divided, plus more for fish
1. Weigh the fish. Measure the salt: For every pound of fish allow a scant 1 tablespoon coarse
salt or 2 teaspoons fine salt. Rub the fish with the salt on both sides and in the cavity and set
aside on a plate for 30 to 60 minutes.
2. To prepare basil oil, blanch the leaves in rapidly boiling salted water just until they wilt, about
15 seconds. Remove immediately and place in an ice water bath to stop cooking. Squeeze the
basil dry and chop coarsely.
3. Place the basil in a blender and add just enough oil to cover. Puree until finely chopped and
then with the motor running, add the remainder of the olive oil through the feed tube on the top.
Add salt to taste, about one-fourth teaspoon.
4. When the basil mixture is perfectly smooth, pass it through a fine mesh strainer into a
measuring cup or bowl. You can stir the mixture gently with a rubber spatula to make it flow a
little faster, but be careful not to press -- that will cloud the oil. You will have 3/4 cup to 1 cup of
basil oil, which will keep in the refrigerator, tightly covered, for about 1 week.
Recipes 2 Page 524

5. Heat the grill or broiler. If using a broiler, line the broiler pan with foil and brush with 1 to 2
tablespoons olive oil. Rinse fish under running water and pat dry with paper towels. Rub lightly
with 1 tablespoon olive oil and grill over moderately high heat or broil about 5 inches from the
flame until a knife penetrates the flesh and the top fillet begins to lift easily, about 5 to 7 minutes,
depending on size of fish. Turn and continue cooking until done, about 5 to 7 minutes more.
6. Remove the fish to a platter and let it stand briefly. Lift off the fillets and drizzle them each
with about 1 tablespoon of basil oil.
Each of 4 servings: 204 calories; 30 grams protein; 0 carbohydrates; 0 fiber; 9 grams fat; 1
gram saturated fat; 53 mg. cholesterol; 356 mg. sodium.
Provencal braised fish
Total time: About 1 hour

Servings: 2 to 4
Ingredients
2 Tbsp. olive oil

1/3 cup minced onion
3/4 cup white wine
1 tsp. chopped thyme
1/4 tsp. crushed red pepper flakes
Salt
3 medium tomatoes, cut into 1/4-inch thick slices
1/4 cup pitted and chopped brine-cured black olives
1 Tbsp. minced parsley
1 (1 1/4 - to 2-pound) whole fish, cleaned
1. Heat the oven to 350 degrees. Warm the olive oil and onion in a medium saucepan over
medium- low heat. When the onion starts to soften, after about 2 minutes, add garlic and cook
just until fragrant, about 1 minute more. Add three-fourths cup water, the wine, thyme, red
pepper flakes and one-fourth teaspoon salt and bring to a low simmer. Cook 20 minutes.
2. While the liquid is simmering, combine the sliced tomatoes, olives, parsley and one-fourth
teaspoon salt, or to taste, in a baking dish just large enough to hold the fish. Arrange the mixture
in an even layer in the bottom of the dish.
3. Season the fish inside and out with one-half teaspoon salt. Bring the liquid to a rolling boil.
Lay the fish on top of the tomato mixture and pour the boiling liquid over it all. The liquid
should come barely halfway up the fish. Seal tightly with foil and place in the oven.
4. After 20 minutes, remove the foil and spoon some cooking juices over the fish. Replace the
foil, seal tightly and return to the oven to cook until a knife easily penetrates the flesh and the top
fillet begins to lift easily, about 15 to 25 minutes more, depending on size of fish.
5. Remove the fish from the oven and let it stand briefly before spooning more of the juices over
the top and serving.
Each of 4 servings: 272 calories; 31 grams protein; 7 grams carbohydrates; 2 grams fiber; 10
grams fat; 1 gram saturated fat; 53 mg. cholesterol; 728 mg. sodium.
Recipes 2 Page 525

Roast fish stuffed with lemon and rosemary
Total time: About 45 minutes Servings: 2 to 4
Ingredients
2 cloves garlic, finely minced

1/4 cup olive oil
1 pound fingerling potatoes
1/2 onion, cut in large dice
Salt
3/4 tsp. chopped fresh rosemary
1 lemon
1 sprig fresh rosemary
1. Heat the oven to 400 degrees. Combine garlic and olive oil and let sit to infuse for 5 minutes.
Strain and discard garlic; set aside the oil.
2. Slice the potatoes lengthwise into one-fourth-inch-thick pieces and place in a baking dish with
the onion. Drizzle 2 tablespoons garlic oil over potatoes and sprinkle with 1 teaspoon salt and
chopped rosemary. Stir to combine. Roast in the oven 30 minutes without stirring.
3. Season the fish inside and out with salt and brush inside and out with the remaining garlic oil.
Thinly slice and seed the lemon and place all but 2 or 3 slices in the cavity with the sprig of
rosemary.
4. Stir the potatoes and place the fish on top. Arrange the remaining lemon slices on top of the
fish and roast until a knife easily penetrates the flesh and the top fillet begins to lift easily, about
25 to 30 minutes.
5. Carefully transfer the fish to a warm platter. Let stand for a few minutes while arranging the
potatoes on both sides and serve hot.
grams fat; 2 grams saturated fat; 53 mg. cholesterol; 656 mg. sodium.
Pan-roasted fish with prosciutto and mushrooms
Total time: 45 minutes Servings: 2 to 4
Note: Tai snapper and loup de mer (branzino) are the most commonly available whole fish; wild
striped bass and rockfish work fine too. Cooking times vary with size.
Ingredients
1 Tbsp. butter
1/4 pound prosciutto (about 8 or 9 slices), divided
3/4 pound sliced mushrooms
Recipes 2 Page 526

Salt
3 Tbsps. olive oil
1. Heat the oven to 400 degrees. Melt the butter over medium heat in a large (13-inch) ovenproof
skillet. Mince 2 slices of prosciutto and add to the butter. Cook until prosciutto starts to render its
fat, about 2 to 3 minutes. Add mushrooms and sprinkle with one-eighth teaspoon salt.
2. Cook, stirring occasionally, until the mushrooms begin to give off their moisture, about 5
minutes. Add the garlic and parsley, and cook until the garlic is fragrant, about 1 1/2 to 2
minutes. Transfer the mixture to a bowl and cool slightly.
3. Season the fish inside and out with a very small amount (one-fourth teaspoon) of salt. Spoon
about 3 tablespoons of the cooked mushrooms into the belly cavity of the fish, reserving the rest.
Wrap the fish snugly in the remaining prosciutto slices, leaving the head exposed and with the
middle of the slices sealing the belly. It will take 6 or 7 slices to enclose the fish.
4. Wind a length of butcher's twine around the fish to hold the prosciutto in place snugly.
Inevitably, one side of the fish will have a more uniform wrapping of prosciutto than the other.
This will be the presentation side, so knot string on the other side.
5. Clean the mushroom pan and return it to high heat. Add oil and when it is nearly smoking,
place the fish in the pan, presentation-side down. Depending on the size of the pan, you may
need to arrange the fish to make sure all of the prosciutto wrapping comes in contact with the
heat. Sear until the prosciutto has darkened and begun to crisp, 3 to 5 minutes.
6. Using a wide spatula, carefully turn the fish over so the presentation side is up and cook
another minute to begin crisping the prosciutto. Scatter the remaining mushrooms on both sides
of the fish and place the skillet in the oven. Cook until a small knife penetrates the flesh easily,
about 10 to 15 minutes.
7. Carefully transfer the fish to a warm platter. Use scissors to cut the string and remove it. Let
stand a few minutes while scattering the mushrooms over the fish and serve hot.
Steamed fish with pea shoots
Ingredients
1/2 ounce piece peeled ginger

2 green onions
1 (1 1/4- to 2-pound) whole fish, cleaned
Salt
1 Tbsp. soy sauce
1/4 pound pea sprouts or pea shoots
2 tsps. sesame oil
1. Fill the bottom of a steamer (or a roasting pan fitted with a rack) with at least half an inch of
Recipes 2 Page 527

water and bring to a boil. Cut the ginger into shreds by slicing it lengthwise into thin sheets;
stack the sheets and slice lengthwise. Scatter half the ginger on a heat-proof plate or platter large
enough to hold the whole fish.
2. Trim the dry ends of the green onion tops and then cut about 3 inches of green tops. Shred
these lengthwise as thinly as possible. You should have about one-fourth cup of shredded green
onion tops. Scatter half of the shredded onion tops over the ginger.
3. Lightly season the fish inside and out with salt and place it on the plate. Scatter the remaining
ginger and green onion over the fish. Place the plate on the steamer rack and cover tightly. Cook
until a knife easily penetrates the flesh and the top fillet begins to lift easily, 6 to 10 minutes
depending on the size of the fish.
4. With the steamer still in place, drizzle soy sauce over the fish, mound pea shoots on top and
drizzle with sesame oil. Cover and cook until pea shoots have barely wilted, about 1 minute.
Remove steamer from the heat and let the fish stand, covered, for a few minutes before serving.
Recipes 2 Page 528

Classic Cheese Souffle
6:16 PM
Subject [Gourmet_Gourmand] Classic Cheese Souffle

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Prep: 25min; Bake: 1 hr
Makes 4 servings

1/2 teaspoon salt
1/4 teaspoon ground mustard (dry)
Dash of ground red pepper (cayenne)
1 cup milk
1 cup shredded Cheddar cheese(4 ounces)
1. Heat oven to 350 degrees. Butter 1-quart souffle dish or

casserole. Make a 4-inch band of triple-thickness alu-
Butter one side of foil. Secure foil band, buttered side
in, around top edge of dish
2. Melt margarine in 2-quart saucepan over

medium heat. Stir in flour, salt, mustard and red pep-
per. Cook over medium heat, stirring constantly, until
smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in cheese until melted; remove from heat

bowl with electric mixer on high speed until stiff but
not dry. Beat egg yolks on high speed about 3 minutes
or until thick and lemon colored; stir into cheese
mixture. Fold chese mixture into remaining
egg whites. Carefully pour into souffle dish
4. Bake 50 to 60 minutes or until knife inserted

halfway between center and edge comes out clean.
Carefully remove foil band and quickly divide souffle
Recipes 2 Page 529

into sections with 2 forks. Serve immediately

Classic Shrimp Souffle
Omit mustard, red pepper and cheese. Add 1 can (4 to 4 1/2 ounces)
shrimp, rinsed and drained, and 1 tablespoon chopped fresh or 1 teaspoon
dried tarragon to sauce before adding the beaten egg yolks
Recipes 2 Page 530

Chicken Salad with Tarragon
6:35 PM
Subject [Gourmet_Gourmand] Chicken Salad with Tarragon

Inspiration for good food can be found anywhere, even Starbucks. I had a delicious chicken salad sandwich
there last week. The key ingredients other than chicken? C ranberries and tarragon. French tarragon is a
distinctive herb, with a slight anise or licorice aroma. We don't use it that often; I grew some last year and
don't think we used it more than once or twice the whole season. But it does pair well with chicken. The
dried cranberries add some sweetness to the chicken salad, and the lemon juice just enough acidity to
brighten all the flavors.
2 cups chopped, cooked chicken meat*
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
* Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone -in (for flavor), in a quart of
salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from
water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.
Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that
has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.
Recipes 2 Page 531

Chicken Divan
7:18 PM
Subject [Gourmet_Gourmand] Chicken Divan

Chicken Divan
Ingredients
1 ½ pounds boneless, skinless chicken breast
1 Tbsp. extra-virgin olive oil
2 C diced leek, white and light green parts only (about 1 large)
½ Tsp. salt
5 Tbsp.s all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1 C 1% milk
2 Tbsp.s dry sherry (see Ingredient note)
½ Tsp. dried thyme
½ Tsp. freshly ground pepper
2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped
1 C grated Parmesan cheese, divided
¼ C reduced-fat mayonnaise
2 Tsp.s Dijon mustard
Instructions
1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking
spray.
2. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a
simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked
through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.
3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring
often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk,
sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a
simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.
4. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the
remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until
bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving
Tips
To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain.
Repeat a few times. The slices do not absorb water or lose flavor.
The ―cooking sherry‖ sold in many supermarkets can be surprisingly high in sodium. We prefer
dry sherry, sold with other fortified wines in your wine or liquor store.
Recipes 2 Page 532

Quesadillas
2:33 PM
Subject [Gourmet_Gourmand] Quesadillas

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Quesadillas
Makes 6 servings
2 cups shredded Colby or Cheddar cheese

(8 ounces)
6 flour tortillas (8 to 10 inches in diameter)
1 small tomato, chopped (1/2 cup)
1/4 cup green onions (3 medium)
2 tablespoons canned, chopped green chilies
Chopped fresh cilantro or parsley
2. Sprinkle 1/3 cup of the cheese evenly over half

of each tortilla. Top cheese with remaining ingredi-
ents. Fold tortilla over filling. Place on ungreased
cookie sheet
3. Bake about 5 minutes or just until cheese is

melted. Serve quesadillas whole, or cut each into
wedges or strips, beginning cuts from center of folded
side

Lighter Quesadillas
For 7 grams of fat and 220 calories per serving, use

reduced-fat cheese and tortillas
Recipes 2 Page 533

Oven-Fried Fish
9:12 PM
Subject [Gourmet_Gourmand] Oven-Fried Fish

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Oven-Fried Fish
Makes 4 servings
1 pound cod, haddock or other lean fish

fillets, about 3/4 inch thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
3/4 teaspoon chopped fresh or
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
3 tablespoons margarine or butter, melted
1. Move oven rack to position slightly above mid-

dle of oven. Heat oven to 500 degrees
2. Cut fish fillets into 2x1 1/2-inch pieces. Mix

cornmeal, bread crumbs, dill weed, paprika, salt and
pepper. DIp fish into milk, then coat with cornmeal
mixture
3. Place fish in ungreased rectangular pan, 13x9x2

inches. Drizzle margarine over fish. Bake uncovered
about 10 minutes or until fish flakes easily with fork

Timesaving Tip
If you serve oven-fried fish often, keep extra batches of

already-mixed cornmeal coating (use dried dill weed)
on hand to make this fish dish extra easy to assemble.
Recipes 2 Page 534

Mix two extra batches in sealable plastic bags and store
in a cool dry place up to two months
Recipes 2 Page 535

Panfried Fish
9:27 PM
Subject [Gourmet_Gourmand] Panfried Fish

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Panfried Fish
Makes 6 servings
1 1/2 pounds perch, sole or other lean fish

fillets, about 3/4 inch thick, or pan-
dressed fish
1/2 teaspoon salt
1/8 teaspoon pepper
1 large egg
1 tablespoon water
1/2 cup all-purpose flour, cornmeal or gated
Parmesan cheese
Vegetable oil or shortening
1. Heat oil (1/8 inch thick) in 10-inch skillet over

medium heat
2. Cut fish fillets into 6 serving pieces. Sprinkle

both sides of fish with salt and pepper. Beat egg and
water until blended. Dip fish into egg, then coat with
flour
3. Fry fish in hot oil 6 to 8 minutes, turning fish

once, until fish flakes easy with fork and is brown on
both sides. Drain on paper towels

Lighter Panfried Fish

vegetable oil. Spray 10-inch nonstick cooking spray
and heat over medium heat
Recipes 2 Page 536

Recipes 2 Page 537
Savory Asparagus Bread Pudding
9:51 PM
Subject [Gourmet_Gourmand] Savory Asparagus Bread Pudding


Hand's-off Cooking: Low -Supervision, High-Flavor Meals for Busy People, Page 72
Flipping through my friend Ann's new cookbook the other night, I stumbled on a delicious-sounding bread
pudding recipe - Savory Asparagus Bread Pudding. It looked perfect for Spring, perfect for brunch, and if I were
looking for something to add to my Easter recipe repertoire (which I'm not, but I'm sure some of you are), this
looked compelling. A seasonal, family-style recipe where nearly all the prep can be done the day or night before.
Before we get into the minutia of my bread pudding experience, I'll tell you a bit more about Ann's book.
Actually, her title sums it up nicely (the mark of a good title!) - Hand's-off Cooking: Low-Supervision, High-
Flav or Meals for Busy People. It falls into the "quick-and-easy / fix-it-and-forget-it" category of cookbook, but
unlike many of these books Ann's recipes are fresh and contemporary - and I'd be willing to bet they taste good.
In addition to the bread pudding, I earmarked Ann's Savory Carrot Bread (Chinese five-spice, pecans, and
buttermilk!), and her Coconut Pie. Because I know many of you love glossy, full-color photo cookbooks, I
should note that while Ann's book doesn't have a photo component, the fantastically colorful cover illustration
by Beth Adams makes me smile each time I pick it up.
Recipes 2 Page 538

A couple notes regarding my experience with this recipe: A bread pudding is often baked in the pan it will be
served. Knowing this, I like to take into consideration the baking vessel not only in terms of its function, but
also its eye appeal. No one gets excited about a standard cake or baking pan, so I'm always on the hunt for
interesting alternatives at flea markets and garage sales. I stash them away until I embark on a recipe like this
one.
This recipe calls for a standard baking pan. In an effort to step up the presentation factor here, I let fashion
trump function when I pulled the mother of all fluted, deep-dish tart pans from the shelf. The giant one with the
removable bottom. Right. I'm aware I should know better, but I couldn't help myself. I was imagining an edible
landscape of rustic bread chunks dotted with dill-flecked olives and asparagus - framed by the fluted sliver edge
of my favorite tart pan.
Let's just say there was some leakage involved, not much, but enough that I'm thankful I put the tart pan on a
rimmed baking sheet before it went into the oven. Just a heads up, your bread pudding will look more moist
than mine when finished.
I used a mix of the sourdough loaf and a whole wheat walnut loaf I had on hand. The walnuts added nice
tex ture to contrast the moistness of the rest of the bread pudding. One thing to keep in mind, if y ou are
substituting another type of bread, some of the whole grain flour and nut breads are quite heavy, heavier than a
ty pical loaf of sourdough. I ended up using about 7 cups of bread cubes for this recipe.
As I mentioned above, you can prep all the ingredients for this the day before. The day you want to serve it
y ou'll be five minutes from having it in the oven.
Thanks for the recipe Ann, and congratulations on the book!
More Ann-centric links:
http://www.sacatomato.com/(her blog)
http://www.handsoffcooking.com (book info)

Heidi's head notes: Best to use stale bread, leave it out a day or two. Be careful with those serrated knives, I 've cut
myself w/ the serrated knife on stale bread more times than I can count.
One 1 -pound loaf sourdough or other crusty bread
3 cups m ilk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoon salt
1 /2 teaspoon freshly ground black pepper
1 /2 teaspoon dried dill
1 pound asparagus
3 to 4 ounces oy ster mushroom s, coarsely chopped
1 /4 cup thinly sliced shallots
1 cup (4 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 4 00 degrees. Spray a 9 x13-inch baking pan or casserole with nonstick cooking spray (hs note: I
greased the pan w/ butter).
Using a serrated knife, cut the bread into 3 /4-inch slices, then stack 4 or 5 slices of bread. Cut them into 3 /4-inch
cubes. Repeat with the remaining bread and put all of the cubes in a large bowl.
In m edium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the
bread.
Snap off the tough ends of the asparagus and cut the spears into 1 -inch pieces. Add them to the bread along with the
m ushrooms and shallots. Fold ev erything together well to com bine the ingredients. Spoon them into the prepared pan
and pat down the top to com pact the ingredients. Sprinkle the cheese evenly ever the top.
Bake the pudding for 4 5 m inutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for
1 0 m inutes before cutting into portions.
Ann's St ress Saver Tip: Look for frozen asparagus tips and bags of unseasoned bread cubes to save som e prep
tim e.
Ann's Ey e Appeal Tip: Instead of m ushrooms, ad 1 cup sliced pitted black olives for color contrast and a flavor
com plement to the asparagus (hs note: I went this route).
Serves 6-8.
Recipes 2 Page 539

Pasta with Tuna, Arugula, and Hot Pepper
1:43 PM
Subject [Gourmet_Gourmand] Pasta with Tuna, Arugula, and Hot Pepper

C anned tuna has never tasted this good. I came across this recipe on Sher's What did you eat? blog, where
she got it from the San Francisco C hronicle. You make a sauce for the pasta with tuna, olive oil, garlic, and
chile pepper flakes. When the pasta is done mix it in with the sauce and add fresh arugula which will wilt
with the heat of the sauce and pasta. If you don't have arugula, you can probably substitute fresh spinach to
a similar effect. Quick, easy, and surprisingly delicious.
1 pound dried fettuccini, spaghetti or linguine (use wheat-free pasta for wheat-free version)
2 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula
1 Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.
2 While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper
flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season
with salt. Keep warm over low heat.
Recipes 2 Page 540

3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot
set over moderate heat. Depending on the size of your pot and skillet, either add the tuna arugula mixture
to the pasta in the pasta pot, or add the drained pasta to the skillet with the argula and tuna. Toss
vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of
the pasta. Divide among warm bowls and serve immediately.
Links:
Linguine with Arugula, Tuna & Hot Pepper from Sher of What Did You Eat?
Putting the heat on late-winter salad greens by Janet Fletcher of the San Francisco C hronicle
Recipes 2 Page 541

Gingered Prawns in Bean Sauce w/Spicy Noodles
6:55 PM
Subject [Gourmet_Gourmand] Gingered Prawns in Bean Sauce w/Spicy Noodles

Gingered Prawns in Bean Sauce with Spicy Noodles
Ingredients
3 cloves garlic, peeled
1 small piece ginger, peeled
3 or 4 green scallions
1/2 pound broccoli
1/2 pound snow peas
Noodles:
1 pound Chow Mein noodles
1 tablespoon sesame oil
1 tablespoon Chinese black bean chili sauce
1/4 cup peanut oil
1 pound prawns, cleaned and deveined
1/4 cup peanut sauce
Instructions
Mince the garlic and the ginger. Cut the scallions on the bias into thin slices,
about 1/8-inch long. To prepare vegetables, cut and trim the broccoli into
florets of equal size. Snap off the stems and pull any strings from the snow
peas; cut into julienne strips. Blanch the broccoli and the snow peas
separately in boiling water. Plunge into ice water to stop the cooking
process. Set aside. To prepare noodles, bring two quarts of water to a full
boil. Drop in the noodles and cook for 3 to 4 minutes until al dente. Drain
well and toss with the sesame oil and chili sauce. Place on a warm serving
platter. Heat the peanut oil in a heavy, 10-inch sauté pan over moderate
heat. When oil is hot, add the prawns and sauté for 1 minute. Add garlic and
ginger and sauté for 1 to 2 minutes longer. Add the broccoli and scallions,
sauté for about 1 minute longer. Stir in the peanut sauce until heated. To
serve, spoon the prawns over the noodles and garnish with the blanched
snow peas. Yield: 4 to 6 servings
Recipes 2 Page 542

Artichoke Cream Cheese Spread
6:56 PM
Subject [Gourmet_Gourmand] Artichoke Cream Cheese Spread

Artichoke-Cream Cheese Spread
Ingredients
1 jar marinated artichoke hearts
4 scallions
6 sprigs of thyme
8 ounces cream cheese (soft-spreading, low fat if possible)
1/2 cup sour cream
2 cloves garlic, pressed
squeeze of lemon juice
1/2 cup walnuts, sunflower seeds, or almonds, chopped
Instructions
Drain the marinade from artichoke hearts. Chop the artichoke hearts finely
with scallions, parsley, thyme, and leaves stripped from stems. Set aside.
Mix cream cheese with sour cream, garlic, salt and pepper to taste, and
squeeze of lemon juice. Add the chopped artichoke/onion/herb mixture to
cream cheese, and add chopped nuts. Blend well. Adjust seasonings to taste
Recipes 2 Page 543

Chocolate Martini
6:57 PM
Subject [Gourmet_Gourmand] Chocolate Martini

Chocolate Martini
If you love chocolate and cocktails you must try this great drink! We prefer Godiva liqueur and chocolate,
but you can use your favorite in this recipe. You can use your favorite milk, dark, or semisweet chocolate
with great results.
Ice
2 fluid ounces chocolate liqueur
1 1/2 fluid ounces vodka
1/2 ounce grated chocolate
Fill a cocktail shaker with ice. Add the chocolate liqueur and vodka to the shaker. Shake briskly to mix
and chill. Strain into a chilled martini glass. Garnish with the chocolate.
Makes 1 Serving.
Preparation Time: 5 minutes

Total Time: 5 minutes
Recipes 2 Page 544

Bacon Chive Rice
6:58 PM
Subject [Gourmet_Gourmand] Bacon Chive Rice

Bacon Chive Rice
This delicious side dish recipe shared graciously by 101 Recipes is a great way to revive leftover rice! It is
even easier if you have leftover cooked bacon in the fridge or freezer.
Estimated Time Needed:

Est. Preparation: 5 minutes
Est. Cooking: 10 minutes
Ingredients:
3 slices bacon, diced

3 cups cooked rice
1/4 cup chives, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
Directions:
Cook bacon until crisp. Add rice, chives, and seasonings. Blend well and heat thoroughly.
Yields: 6 Servings
Recipes 2 Page 545

Artichokes Italian Style
6:59 PM
Subject [Gourmet_Gourmand] Artichokes Italian Style

"This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of
Jewish ingenuity in creating kosher dishes with local ingredients. Serve hot as an appetizer or side dish."

2 (14-ounce) cans artichoke hearts, drained and patted dry
3 tablespoons fresh lemon juice
2 tablespoons grated Parmesan cheese (omit for parve & use salt and pepper instead)
In a medium skillet, heat olive oil over high heat. Add artichokes and cook 2 minutes to heat through.
Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer. Remove from heat and add
Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan. Finish off under preheated broiler
to brown at edges, 2 minutes.
NOTE: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.
Recipes 2 Page 546

Snapper en Papillote
9:39 PM
Subject [Gourmet_Gourmand] Snapper en Papillote

Excha nge; Gourmet Gourmand; Recipe Heaven; Recipe Oasis; Ki ms Gormet Pantry; Gi nas Recipes; Recipes 2 Share;
Our Reci pe Swap; Recipes For Us
Cc Reci pes Galore 2007; Pa ntry Cha llenge; Lets Cook; Friends Gl obal Cooks; World Recipe Exchange; Cookin Wi th
Ha ggermaker; Ta ste Of Heaven; All Recipes Only; Chri stians Sharing Recipes; Recipes Recipes; Fri endly Recipe
Makes 4 servings
1 1/2 pounds red snapper, sea bass or other

lean fish fillets, about 1/2 inch thick
1 teaspoon lemon pepper
1 large carrot, shredded (1 cup)
1 medium yellow summer squash, thinly
sliced (2 cups)
1 medium red bell pepper, cut into
2x1/2-inch strips
2 tablespoons grated lemon peel
1 tablespoon chopped fresh or 1 teaspoon
dried chives
dried thyme leaves
1/2 teaspoon salt
1. Heat oven to 375 ddegrees. Cut four 12-inch circles from

cooking parchment paper or aluminum foil
2. Cut fish fillets into 4 serving pieces. Place each

piece fish on half of each parchment circle. Sprinkle
with lemon pepper
3. Mix remaining ingredients. Spoon about 1 cup

vegetable mixture on top of each piece fish. Fold other
half of parchment circle over fish and vegetables.
Beginning at one end, seal edge by turning up and
fold tightly 2 or 3 times. Twist each end several
times to secure
4. Place packets on ungreased cookie sheet. Bake

20 to 25 minutes or until vegetables are crisp-tender
and fish flakes easily with fork. To serve, cut a large X
in top of each packet; carefully fold pack points
Recipes 2 Page 547


Timesaving Tip
Tear off 12-inch pieces (squares) of aluminum foil

place the food in the center. Bring the corners of each
square up and twist together about 1 inch above the
food to form a packet
Recipes 2 Page 548

Batter-Fried Fish
9:41 PM
Subject [Gourmet_Gourmand] Batter-Fried Fish

To Reci pe Collectors 2; Pa ntry Challenge; Lets Cook; Friends Global Cooks; Wandas Recipe Exchange; Something
Smel ls Fishy; In His HandsHomemaking; Kristys Kitchen Korner; Ki mmys Country Pa ntry; Chri stians Sharing Recipes;
Reci pes Recipes; Fri endly Recipe Swap; OIur Ki tchen Ta ble
Cc Reci pes 4 Al l; Restaurant Classics; Twin Ci ties Cooking; World Recipe Exchange; Gourmet Gourmand; Recipe
Hea ven; Recipe Oasis; Ki ms Gourmet Pantry; Cook Book Recipes; Wonderful Recipes; Ki ms Recipe Swap; Cooking
Wi th Terry
Batter-Fried Fish
Makes 4 servings

1 pound sole, pike or other lean fish fillets,
about 3/4 inch thick
1 1/2 cups Bisquick Original baking mix
1/2 teaspoon cracked black pepper
1 large egg, beaten
1 cup beer or club soda
1. Heat oil (2 to 3 inches) in deep fryer or Dutch

oven to 375 degrees
2. Cut fish fillets into 8 servings. Mix baking

mix and pepper in medium bowl. Stir in egg and beer
to make thick batter. Dip fish into batter
3. Fry a few pieces fish at a time in oil about 5 min-

utes or until fish flakes easily with fork and is deep
golden brown. Drain on paper towels
Lighter Batter-Fried Fish

tute 1 cup flour for 1 cup of the baking mix. Omit
vegetable oil. Heat oven to 500 degrees. Spray cookie sheet
with nonstick cooking spray. Bake fish on lightly oiled
cookie sheet about 10 minutes or until fish flakes easily
with fork
Recipes 2 Page 549

Crab & Artichoke Spaghetti Sauce
9:43 PM
Subject [Gourmet_Gourmand] Crab & Artichoke Spaghetti Sauce

Crab and Artichoke Spaghetti Sauce

Recipe
From The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Marinated artichoke hearts are combined with fresh crab, spaghetti sauce, and herbs for a fast and easy
pasta sauce topped with Parmesan cheese. You can save time by using canned crabmeat and store -
bought spaghetti sauce if you wish. Quick and easy.
INGREDIENTS:
2 (6-ounce) jars marinated artichoke hearts
1/4 to 1/2 pound fresh crabmeat (or 1 can crabmeat)
16 ounces homemade meatless spaghetti sauce (or 1 bottle meatless spaghetti sauce)
1/4 cup butter
2 to 3 cloves garlic, pressed
1/2 teaspoon oregano leaves, crumbled
1/2 teaspoon thyme leaves, crumbled
1/4 teaspoon rosemary leaves, crushed
1/2 teaspoon basil leaves, crushed
Cooked spaghetti or linguine
Parmesan or Romano cheese or a mixture of both
PREPARATION:In a saucepan heat marinated artichoke hearts and crabmeat (or 1 can king crab
meat).
In another pan heat spaghetti sauce. In third pan melt butter, garlic, oregano, thyme, and rosemary
leaves. Place cooked spaghetti or linguine on a large platter and arrange crab and artichokes
alternately across top. Pour spaghetti sauce over half the dish and garlic butter over other half. Sprinkle
Parmesan/Romano cheese over top.
Yield: 4 servings
Recipes 2 Page 550

Garlic, Ginger & Soy Chicken
Sunday, April 01, 2007
12:21 PM
Subject [Gourmet_Gourmand] Garlic, Ginger & Soy Chicken

Sent Sunday, April 01, 2007 6:10 AM
Garlic, Ginger, and Soy Chicken
6 chicken thighs
1 cup soy sauce
1/2 cup water
4 cloves minced garlic
8 thin slices peeled fresh ginger
Combine all the ingredients a skillet and simmer, covered, until the chicken is very tender. Drain well,
saving all liquid. Broil the chicken under a very hot broiler, turning once, until it's very crispy. While the
chicken is broiling, boil the sauce to thicken. Serve with the sauce.
Recipes 2 Page 551

Chicken Cordon Bleu Casserole
12:23 PM
Subject [Gourmet_Gourmand] Chicken Cordon Bleu Casserole

If you love the flavors of chicken cordon bleu, but want a dish that is quicker and easier to prepare than
the original, try this delicious casserole. Perfect for potluck dinners and buffets, this casserole is very easy
to prepare ahead and reheat and keep warm for as long as you need. While not traditional, we also really
like adding a few cups of cooked, chopped broccoli to the casserole. You can substitute a wide variety of
cooked meats for the chicken and ham including turkey, turkey ham, and Canadian bacon, and can also
use just about any type of cheese you prefer - Cheddar, Provolone, Parmesan, Colby, or even a mix of
cheeses. We always use larger chunks of chicken compared to the ham for a better mix, but since all the
meat is cooked you can cut the meats any way you prefer or have on hand. For more crunch sliced
toasted almonds or other nuts can also be added to the topping if desired.
6 tablespoons softened butter, divided

1 medium diced onion
2 minced garlic cloves
1/3 cup flour
1 cup chicken stock or broth
1 cup heavy cream
1 1/2 cups shredded Swiss cheese, divided
4 cups cubed cooked chicken
3 cups diced cooked ham
2 cups dry seasoned bread crumbs
Preheat the oven to 350 degrees and grease a 13 X 9 inch baking dish. Melt 4 tablespoons of the butter
in a large, heavy skillet over medium heat. Add the onion and saute for 5-7 minutes or until translucent.
Add the garlic and saute for 1-2 minutes more, or until the garlic is fragrant. Mix in the flour to form a thick
paste. Slowly whisk in the broth, heavy cream, 1 cup of the cheese, mustard, and black pepper and cook
for 2-3 minutes, or until the sauce is thick and the cheese is melted. Add the chicken and ham and toss
well to coat with the sauce. Scrape the mixture into the prepared pan. In a small bowl combine the
remaining butter, cheese, and bread crumbs and sprinkle on top of the casserole. Bake, uncovered, for
30 minutes until piping hot.
Makes 10 servings.

Cooking Time: 45 minutes
Recipes 2 Page 552

Banana Nutmeg Smoothie
12:24 PM
Subject [Gourmet_Gourmand] Banana Nutmeg Smoothie

Try this comforting smoothie the next time you want a quick breakfast or snack. It is also great topped
with some granola or almonds.
1 banana
1 1/2 cups milk
1 tablespoon honey
1/4 teaspoon freshly grated nutmeg
Combine all the ingredients in a blender and process until smooth.
Makes 2 servings.

Recipes 2 Page 553

Sole Amandine
Tuesday, April 03, 2007
8:49 PM
Subject [Gourmet_Gourmand] Sole Amandine

To Reci pes Galore 2007; Pa ntry Cha llenge; Cool Creative Cooks; Wandas Recipe Exchange; Something Smells Fishy; In
Hi s HandsHomemaking; Recipe Oasis; Ki ms Gormet Pantry; Cook Book Recipes; Wonderful Recipes; Ki ms Recipe
Cc Reci pes 4 Al l; Restaurant Classics; Friends Global Cooks; World Recipe Exchange; Chef Bobby Flay; Recipe Heaven;
Al l Recipes Only; Recipe Place; Gi nas Recipes; Recipes 2 Share; Our Recipe Swap; Recipes Are Us
Sent Tues day, April 03, 2007 4:54 PM
Sole Amandine
Makes 6 servings
1 1/2 pounds sole, orange roughy or other

1/4 cup margarine or butter, softened
1/2 teaspoon salt
1. Heat oven to 375 degrees. Grease rectangular baking

dish, 11x7x1 1/2 inches, with shortening
2. Cut fish into 6 serving pieces if necessary; place

skin side down in baking dish. Mix almonds, mar-
garine, lemon peel, salt and paprika; spoon over fish.
Sprinkle with lemon juice
3. Bake uncovered 15 to 20 minutes or until fish

flakes easily with fork

Lighter Sole Amandine
For 6 grams of fat and 135 calories per serving, decrease

almonds to 2 teaspoons and margarine to 2
tablespoons
Recipes 2 Page 554

Recipes 2 Page 555
Recipes 2 Page 556
Recipes 2 Page 557
Recipes 2 Page 558
God Bless you all. Angel Grubaugh
Recipes 2 Page 559

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Recipes 2 Page 560

Creamy Asparagus Soup
Wednesday, April 04, 2007
1:03 AM
Subject [Gourmet_Gourmand] Creamy Asparagus Soup

Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer
bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them
all year round, I'm especially happy to eat them in Spring. Not only are they likely to have been
grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of
the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect
excuse to buy more than one bunch.
2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper
1 C ut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for
garnish. C ut stalks and all remaining asparagus into 1/2-inch pieces.
Recipes 2 Page 561

2 C ook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened.
Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth,
thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4
minutes, then drain.
4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the
purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending
hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season
with salt and pepper to taste.
Garnish with asparagus tips. Serves 4-6.
Adapted from a recipe in Gourmet magazine.
Recipes 2 Page 562

1-2-3-4 Lemon Cake
Thursday, April 05, 2007
8:53 PM
1-2-3-4 Lemon Cake

The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one
cup butter, two cups sugar, three cups flour, and four eggs.
 1 Cup (2 sticks) unsalted butter room temperature, plus more for pans 1. Heat oven to 350 degrees; arrange two racks in center of oven. Butter two 8 -by-2-inch round
 3 Cups sifted all-purpose flour plus more for pans
cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap
out any excess.
 1 Tablespoon baking powder 2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
 1 Teaspoon baking soda 3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium
 1/2 Teaspoon salt speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium
speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little
 2 Cups granulated sugar at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once
 4 large eggs lightly beaten or twice to scrape down sides.
 1 1/4 Cups buttermilk 4. On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning
and ending with flour mixture. Beat in vanilla and lemon zest.
 1 1/2 Teaspoons pure vanilla extract
5. Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the
 Grated zest of 2 lemons oven for even browning. Continue baking until a cake tester inserted into the center of each
 Lemon Curd cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes.
Turn out cakes; set on racks, tops up, until completely cool.
 Sweetened Whipped Cream
6. Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in
 12 Ounces assorted fresh berries half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed
 Confectioners' sugar for dusting layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within
1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd
over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled
cake to the refrigerator.
7. Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream
over the top. Sprinkle with mixed berries, and dust with confectioners’ sugar through a fine
sieve.
First published
Recipes 2 Page 563

Little Lemon Souffles
8:55 PM

Use a melon baller or serrated grapefruit spoon to scoop out the rinds.
 8 large lemons preferably Meyer 1. Preheat oven to 350 degrees; line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut
 3 large eggs separated
stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
2. Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve.
 1/2 Cup granulated sugar Repeat with all lemons. Place shells on prepared baking sheet.
 2 Tablespoons all-purpose flour 3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an
 Confectioners' sugar for dusting electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes.
Recipes 2 Page 564

Lemon Tartlets with Meringue Caps
8:56 PM
Subject [Gourmet_Gourmand] Lemon Tartlets with Meringue Caps

Sent Thurs day, April 05, 2007 8:25 PM

Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is
filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.
 1/4 Cup (1/2 stick) unsalted butter melted 1. Preheat oven to 325 degrees. Make the shells: Put butter and
 2/3 Cup confectioners' sugar sifted
sugar into the bowl of an electric mixer fitted with the paddle
attachment; mix on medium -high speed until pale and fluffy.
 2 large egg whites room temperature Mix in egg whites, 1 at a time. Mix in flour and vanilla.
 1/2 Cup sifted all-purpose flour 2. Spoon 1 scant teaspoon batter onto a rimmed baking sheet
 1/2 Teaspoon pure vanilla extract
lined with a nonstick baking mat. Using the back of a
teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake
 3 large egg whites room temperature until golden, 10 to 12 minutes. Immediately transfer cookies, 1
 1/2 Cup sugar at a time, to inverted small tartlet shells or brioche molds;
gently press to shape. Let set, about 30 seconds. Repeat with
 6 large egg yolks remaining batter. If cookies become too cool to shape, return
 1 Tablespoon finely grated lemon zest plus 1/2 cup fresh lemon juice (about 3 lemons total) them to oven for 20 seconds. Shells can be stored in an
airtight container up to 3 days.
 3/4 Cup granulated sugar
3. Reduce oven temperature to 200 degrees. Make the
 1 salt meringue caps: Put egg whites and sugar into the bowl of an
 1/2 Cup (1 stick) cold unsalted butter cut into pieces electric mixer set over a pan of simmering water; whisk until
sugar has dissolved. Attach bowl to mixer fitted with the whisk
attachment; beat on medium -high speed until stiff peaks form
and meringue is cool, about 10 minutes. Transfer to a pastry
Recipes 2 Page 565

Lemon Madeleines
8:57 PM
Lemon Madeleines
Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with
fresh fruit or on their own at teatime.
 3/4 Cup unsalted butter (1 1/2 sticks) melted, plus more for pans 1. Preheat oven to 350 degrees. Butter two madeleine pans; set
 1 1/2 Cups cake flour sifted (not self-rising)
aside.
Sift flour, baking powder, and salt into a bowl; set aside.
 1/2 Teaspoon baking powder 2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest
 1/4 Teaspoon coarse salt and juice in the bowl of an electric mixer fitted with the paddle
 3 large eggs
attachment. Mix on medium -high speed until pale and
thickened, about 5 minutes. Mix in butter. Using a spatula, fold
 2 large egg yolks flour mixture into egg mixture. Let rest 30 minutes.
 3/4 Cup granulated sugar 3. Pour batter into buttered pans, filling the molds 3/4 full. Bake
 2 Tablespoons finely grated lemon zest
cookies, rotating pans halfway through, until edges are crisp
and golden, 7 to 8 minutes. Let cookies cool slightly in pans on
 2 Tablespoons fresh lemon juice (2 to 3 lemons total) wire racks. Invert, and unmold. Dust with confectioners' sugar, if
 Confectioners' sugar, for dusting (optional)
desired. Cookies can be stored between layers of parchment in
airtight containers at room temperature up to one day.
First published
Recipes 2 Page 566

Lemon Meringue Cake
9:07 PM
Lemon Meringue Cake

This is a smaller cake baked in a 7-inch tube pan. The recipe can be doubled to use a standard 10-inch tube
pan; just increase the baking time to 60 to 65 minutes.
 1 sifted cup plus 2 tablespoons cake flour (not self-rising) 1. Heat oven to 325 degrees. Sift together flour, baking powder,
 1 1/2 Teaspoons baking powder
and salt twice. Set aside.
2. Place egg yolks in the large bowl of an electric mixer. Beat on
 1/4 Teaspoon salt medium high until pale and foamy, 3 to 5 minutes. Gradually
 3 large eggs separated, room temperature add 1/2 cup of the sugar, beating until very pale and puffy, 5 to
 3/4 Cup superfine sugar
7 minutes.
3. Add oil in a steady stream. Add zests; beat for 1 minute.
 1/4 Cup vegetable oil Reduce speed to medium low, and add flour mixture alternately
 1 Teaspoon grated orange zest with juices, flour in 4 parts and liquid in 3 parts, beginning and
 1 Teaspoon grated lemon zest
ending with the flour. Set aside.
4. In a clean bowl, whip egg whites on low speed until foamy. Add
 4 Tablespoons fresh orange juice cream of tartar, and increase speed to medium high. Beat until
 2 Tablespoons fresh lemon juice soft peaks form. Gradually add remaining sugar, and beat for 1
 Pinch of cream of tartar
1/2 minutes, or until whites are glossy and stiff peaks form.
5. Stir a quarter of the whites into the flour-yolk mixture. Fold in
 Lemon Curd remaining whites carefully, trying not to deflate the batter.
 Swiss Meringue Gently pour into an ungreased 7-inch tube pan. Bake until cake
is golden brown and a cake tester comes out clean, about 40
minutes.
6. Remove cake from oven, and invert immediately. Cool
completely in pan. Run a knife around sides to loosen, and
remove outer part of pan. Run a knife along bottom and around
tube to loosen and remove tube. Turn upside down onto a cake
round slightly smaller than the cake, and slice horizontally into
3 layers using a serrated knife.
7. Spread half the filling on the bottom layer, and cover with the
middle layer. Spread remaining filling on middle layer, and
cover with top layer. Refrigerate overnight, or until set. Brush
off excess crumbs with a dry pastry brush.
8. Heat oven to 400 degrees. Prepare meringue, and spread it all
over cake, swirling with an icing spatula as desired. Set cake,
still on cake round, on an oiled baking sheet, and place in
oven. Bake, watching carefully, until meringue is brown around
edges and beginning to brown elsewhere. Transfer to a serving
plate and serve as soon as possible. Slice using a knife dipped
in hot water and wiped dry.
First published
Recipes 2 Page 567

Mini Lemon Meringue Pies
9:08 PM

This recipe can also be made as one large pie: Use a nine -inch pie pan and half of the pie dough recipe;
freeze the remaining dough for a later use.
 All-purpose flour for dusting 1. Heat oven to 400 degrees. On a lightly floured surface, roll out dough
 Pate Brisee (Pie Dough)
to an 1/8-inch thickness. Cut into six 7-inch-diameter circles; place in
six 4 1/2-inch pie pans. Crimp edges, and refrigerate until firm, about
 2 Cups sugar 30 minutes. Remove from refrigerator, and prick bottoms of shells
 6 Tablespoons cornstarch with a fork.
 1/2 Cup fresh lemon juice

2. Line piecrusts with parchment paper, and fill shells with dried beans,
rice, or pie weights. Transfer to oven; bake until edges begin to turn
 5 large eggs separated brown, about 10 minutes. Remove paper and weights. Continue
 1/4 Teaspoon salt plus a pinch baking until golden brown, about 7 minutes. Transfer to a wire rack to
cool.
 2 Tablespoons grated lemon zest 3. Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir
 4 Tablespoons unsalted butter cut into pieces in 2 cups water, and mix until smooth; set aside.
 2 large egg whites 4. In a nonreactive saucepan, combine lemon juice, 5 egg yolks, and
pinch of salt. Set over medium heat, and stir in cornstarch mixture;
cook, stirring constantly, until mixture comes to a boil, about 14
minutes. Remove from heat; stir in the lemon zest and butter. Pour
filling into a bowl, and set aside to cool, stirring occasionally.
5. Pour lemon filling into the six piecrusts. Cover; refrigerate until firm,
about 1 hour.
6. Heat broiler. Bring a medium saucepan of water to a simmer.
Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4
teaspoon salt in bowl of an electric mixer. Hold bowl over simmering
water; whisk until the mixture is warm and the sugar has dissolved,
about 3 minutes.
7. Return bowl to mixer fitted with the whisk attachment, and beat until
stiff peaks form. Using an offset spatula, spread each pie with
meringue so the filling is covered and the meringue touches the
edges of the piecrusts. Transfer pies to broiler, and lightly brown the
meringue, watching constantly, 30 to 45 seconds. Remove from
broiler, and place on a wire rack to cool to room temperature. Serve.
First published
Recipes 2 Page 568

Lemon Pine-Nut Tart
9:09 PM
Lemon Pine-Nut Tart

<P>Look for firm lemons with a thin, fine -textured skin and a bright-yellow hue. An overall greenish tinge indicates immaturity as well as higher acidity. Pick out the heaviest fruit relative to its size; the
weightier the lemon, the more juice it holds. Many lemon trees produce fruit year -round, so it's always easy to spark up a springtime menu with the following tangy lemon treat.<BR /> <BR /> If you
don't have Meyer lemons, you can use regular, thin -skinned lemons: Before you begin, blanch the slices for one minute. Increase the amount of granulated sugar to one cup, and l et lemon slices
macerate overnight.<BR /> </P>
 5 Meyer lemons sliced paper-thin 1. In a shallow nonreactive bowl, combine lemon
slices and granulated sugar. Cover with plastic
wrap; let macerate in refrigerator at least 4 hours
 4 large egg yolks or overnight.
 1/4 Teaspoon salt 2. Preheat oven to 350 degrees. In a medium bowl,
 All-purpose flour for work surface
lightly beat egg yolks and salt. Add lemon slices;
gently toss to coat.
 2 Tablespoons unsalted butter cut into small pieces 3. On a lightly floured surface, roll out one disk of
 1 large whole egg cornmeal dough to a 12-inch round. Fit dough into
 1 Tablespoon heavy cream
a 10-inch fluted round tart pan with a removable
bottom, pressing gently into corners and sides.
 2 Tablespoons pine nuts Trim edges with a sharp paring knife.
 Confectioners' sugar for dusting 4. Pour lemon filling into the tart shell, evenly
 Cornmeal Tart Dough
distributing lemon slices. Dot with butter pieces.
Roll out remaining dough disk. Carefully place it on
the tart, pressing edges gently to adhere.
5. Whisk together egg and heavy cream in a small
bowl; brush mixture evenly over top of dough.
Sprinkle tart with pine nuts, and chill 30 minutes.
6. Place tart on a rimmed baking sheet, and bake
until golden, about 40 minutes. Transfer to a wire
rack to cool. Serve, sprinkled with confectioners'
sugar.
First published
Recipes 2 Page 569

Scalloped Potatoes
Saturday, April 07, 2007
8:44 PM
Scalloped Potatoes

There are many ways to make delicious scalloped potatoes. For this version, I consulted several books -
Kitchen Sense, two James Beards, and the Joy of C ooking. Basically you layer thinly sliced potatoes with any
number of extras - cheese, onions, parsley - add milk or cream, and bake. The potatoes absorb the liquid as
they cook, the cheese melts, the top gets browned. One tip - use a shallow casserole dish. The one I used
here ended up stacking the potatoes a little too high and I had to add a half hour or so to the cooking time.
What you don't want is crispy browned on top and not-cooked-enough potatoes inside. If you need a faster
cooking time, Joy of C ooking recommends parboiling the potatoes first for a few minutes.
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish
Recipes 2 Page 570

that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will
brown, and the cooking time will be faster.
2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer
on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley
and chives. Sprinkle with a little Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining
sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little
Parmesan.
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the
remaining 1 1/2 Tbsp of butter.
3 C over the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the
oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an
additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should
be mostly absorbed.
Serves 8.
For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before
layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
Recipes 2 Page 571

MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD
CRUMBS
8:21 AM
MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD CRUMBS
Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her
grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the
best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and
potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.
2 pounds yellow-fleshed potatoes such as Yukon Gold

1 1/4 lb turnips
7 tablespoons unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
1/2 cup thinly sliced scallion greens
Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons
salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer,
uncovered, until potatoes are tender, 15 to 18 minutes.
While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-
iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden
brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small
bowl.
Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons
butter, and scallion greens over low heat until combined well and heated through. Season with
salt and pepper, then serve topped with bread crumbs.
Cooks' notes:
• Bread crumbs, without horseradish, can be made 1 day ahead and cooled, then kept in a sealed
plastic bag. Reheat in a skillet, then toss with horseradish.
• Mashed potatoes and turnips, without scallions and bread crumbs, can be made 1 day ahead and
chilled, uncovered, until completely cooled, then covered. Reheat in a large metal bowl set over
a pot of simmering water, stirring occasionally.
Recipes 2 Page 572

Makes 10 servings.
Gourmet
April 2007
Recipes 2 Page 573

WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE
COMPOTE
8:22 AM
WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE
Cake
Vegetable oil
1 3/4 cups walnuts
1 cup whole almonds
1/4 cup matzo cake meal

1/4 teaspoon salt
2 tablespoons orange juice
Syrup and compote

4 large oranges, peel of 1 orange removed in strips and reserved
1 cup pure unsweetened pomegranate juice

1 cup sugar
For cake:
Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts,
almonds, and cake meal in processor; grind nuts finely.
Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl
until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick
and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean
dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining
1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into
Recipes 2 Page 574

center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
For syrup and compote:

Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut
oranges between membranes to release segments into sieve. Squeeze any juice from orange
membranes over. Let oranges drain while preparing syrup.
Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium
saucepan over medium- high heat, stirring until sugar dissolves and thin syrup forms. Remove
from heat.
Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let
stand at least 1 hour.
Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough
to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead.
Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate
orange segments and syrup separately.
Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake
lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates.
Spoon compote over and serve.
Bon Appétit
April 2007
Evan Kleiman
Recipes 2 Page 575

SKIRT STEAK WITH PEPPERS, RAISINS, AND ALMONDS
8:25 AM
In this dish, inspired by Cuban cooking, hints of clove and cinnamon whisk a standby cowboy
steak to the Caribbean.
1 3/4 pounds skirt steak, cut crosswise into 4 serving pieces

1 teaspoon salt
2 garlic cloves, peeled and smashed
2 tablespoons slivered almonds
1 (1-pound) bag frozen pepper stir-fry, thawed in a bowl of hot water and drained well
Pinch of ground cinnamon
Pinch of ground cloves
1 tablespoon tomato paste
1 1/2 tablespoons cider vinegar
1/2 cup water
1/4 cup raisins
1/2 teaspoon sugar
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. Meanwhile,
pat steaks dry and sprinkle all over with pepper and 1/2 teaspoon salt (total).
Add 1 tablespoon oil to hot skillet and swirl to coat, then sauté steaks, turning over once, 5 to 8
minutes total for medium-rare. Transfer steaks to a platter, reserving fat in skillet, and keep
warm, covered.
While steaks are sautéing, cook garlic and almonds in remaining 2 tablespoons oil in a 10-inch
heavy skillet over moderately high heat, stirring, until golden, 1 to 2 minutes. Add pepper stir-
fry, cinnamon, cloves, and remaining 1/2 teaspoon salt and sauté vegetables, stirring, 4 minutes.
Once steaks are removed from larger skillet, add vegetables and tomato paste to fat in skillet and
cook over moderately high heat, stirring and scraping up brown bits, 1 minute. Stir in vinegar,
water, raisins, and sugar and boil over moderately high heat until sauce is thickened slightly,
about 2 minutes.
Season sauce with salt and pepper and spoon over steaks.
Makes 4 servings.
Gourmet
Quick Kitchen
April 2007
Recipes 2 Page 576

CHICKEN AND ARTICHOKE FRICASSEE WITH MOREL MUSHROOMS
8:26 AM
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings
this delicious spring braise together.
1 1/2 lemons
12 baby artichokes
6 cups water
2 tablespoons all purpose flour plus additional for dredging
2 teaspoons salt
1 bay leaf
4 chicken thighs
4 chicken drumsticks
4 ounces fresh morel mushrooms
2 medium carrots, peeled, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh thyme, divided
1/2 cup low-salt chicken broth
1/4 cup crème fraîche
Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer
leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end
of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with
lemon water. Repeat with remaining artichokes.
Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan.
Add artichoke halves and cook until just tender, about 5 minutes. Drain.
Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and
Recipes 2 Page 577

pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4
minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet.
Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1
tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes;
bring to boil.
Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn
chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and
vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt
and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
Bon Appétit
April 2007
Molly Stevens
Recipes 2 Page 578

Bread of a feast
8:27 AM
Bread of a feast
Matzo, the Passover staple, lends itself to numerous
interpretations
By Stephanie Shapiro
Baltimore Sun Reporter
Ever since the Jews fled ancient Egypt with their unleavened bread, matzo has traveled with
them to all corners of the Jewish Diaspora. And just as Jewish life has found fresh expression on
new soil and with new generations, so has matzo.
As Jews prepare for Passover, the seven-day festival that celebrates the Exodus and begins at
sundown Monday, their options for matzo, a staple of the ritual meal made of milled grain and
water, are nearly as bountiful as the meal itself.
Thick and thin, round and square, plain and gourmet, rolled by hand and machine, matzo has
been adapted to meet the needs of Jewish settlements from the Venetian Ghetto to the deep South
to Zabar's on New York City's Upper West Side.
Despite matzo's burgeoning variety, there is a growing demand for genuine Passover bread,
baked in haste as it was so long ago. "I've been selling flatbreads all my life and [handmade]
shmurah is the real thing," says Baltimorean Eli W. Schlossberg, a veteran of the gourmet- and
kosher-food industries. It most resembles "the matzo that the Jews ate when they left."
Shmurah, or "guarded" matzo, prepared by and for Orthodox Jews under rabbinic scrutiny, offers
the same artisanal appeal as the baguettes and focaccias produced in upscale bakeries.
Strictly guarded to prevent leavening from the moment of harvest until it is packaged, shmurah
has found popularity beyond the Orthodox community. "I think people are trying to get more
authentic," says Joan Nathan, an authority on Jewish cuisine and author of numerous cookbooks.
"Even Manischewitz has a line of shmurah matzo," she says. "It tastes better."
"More and more people are starting to use shmurah, which is now packaged even for grocery
stores," Schlossberg says. "Years ago, only Orthodox people were accessing it."
Shmurah matzo is a "tremendously growing category," says Menachem Lubinsky, president of

Lubicom, a New York company that tracks kosher food sales. Last year, the shmurah matzo
bakeries he queried reported sales increases from about 15 percent to 17.5 percent. "Even these
little bakeries are producing huge amounts of matzo," he says. "I have every expectation that this
year will be the same."
Eating matzo, "the food of faith," is the central commandment of the Passover Seder. After
blessings, the bread is consumed alone and as part of a sandwich filled with bitter herbs and a
fruit-and-nut mixture called charoset that symbolizes the experience of slavery in Egypt. Later in
the Seder, children often delight in retrieving the afikomen, matzo hidden before the meal has
begun.
Leftover matzo also finds its way into a multitude of dishes, from soup to chocolate confections.
Recipes 2 Page 579

During the week of Passover, Gail Lipsitz often prepares a lasagna made with matzo. "It is a
good lunch or dinner dish with a salad," says Lipsitz, coordinator of marketing and community
relations for Jewish Family Services in Baltimore. "I added the spinach myself for a healthier
version of the original recipe."
Those who don't adhere to the strict laws that dictate what is "kosher for Passover" can choose
from matzo made with eggs, onion, sun-dried tomatoes, olive oil, garlic and a wealth of other
flavorings. To appeal to consumers with health concerns or a preference for natural products,
matzo manufacturers are substituting oats, spelt and whole wheat for white flour, and organic
grain for the conventional variety.
Inexpensive Israeli matzo brands also have extended the profusion of matzo possibilities.
"Whereas 10 years ago, you might have seen one or two [matzo] brands on the shelf, today you
might see as many as eight or 10," Lubinsky says.
Even within the realm of Orthodox Judaism, there are choices. Shmurah matzo may be made by
hand or by machine. It also may be prepared with gluten- free grains, such as oats or spelt.
Handmade shmurah matzo is round and has a pleasingly charred, uneven, almost fibrous texture.
Because of the high cost of grain grown under supervision and other labor-intensive factors,
shmurah matzo fetches gourmet prices -- as high as $15 to $20 a pound, compared with mass-
produced matzo, which can cost less than $2 a pound.
Not everyone can afford shmurah matzo. Through a program called "maot chitin" -- money for
wheat -- Jewish communities around the world provide matzo and other Passover food for poor
Jews.
"We give away hand shmurah to hundreds of families," says Schlossberg, who is also executive
trustee for the Ahavas Yisrael charity fund, a kosher food bank in Baltimore.
While about half the price of handmade shmurah, the machine- made variety also requires
constant supervision. "We do a limited run of shmurah," says Alan Adler, director of operations
for Streit's, a 92-year-old family business in New York.
After every 18-minute baking cycle, the prescribed time limit for producing shmurah matzo,
Streit's employees spend nearly two hours scouring the ovens and their work space to ensure that
no leavening is left behind. "It's sort of our history," Adler says. "Even though we don't make
any money on it, we'll keep doing it."
Since the Industrial Revolution, Orthodox Jews have debated the merits of machine- made
shmurah matzo and its handmade counterpart.
There always has been "a lot of controversy among rabbinical authorities," says Avrom Pollak,
president of Star-K Kosher Certification agency in Baltimore. "Some felt machines can control
the making of the matzo to prevent it from becoming chametz [leavened bread]. Others took the
exact opposite approach and felt it needs to be made by hand."
In his home, Pollak says, "We have both." Machine- made matzo "makes a good matzo brei," a
fried concoction of broken matzo and eggs. Handmade matzo, he said, "gives you that better
mouth feel."
For about seven months every year, kosher bakeries clustered in Brooklyn, N.Y., and Lakewood,
N.J., bustle with activity as highly skilled employees prepare handmade shmurah matzo within
the requisite 18-minute cycle.
No irregularity escapes scrutiny, not even a tiny blister on the matzo's surface: "If the blister
formed is so small that it cannot accommodate an average-sized hazelnut (with its shell) between
the upper and lower layers, then such a matzo is kosher," according to online guidelines by
Rabbi Moshe Heinemann, Star-K's rabbinic administrator.
Recipes 2 Page 580

Every year, Rabbi Yosef Tendler, dean of Ner Israel Mechina High School in Pikesville, takes
students to the Pupa-Tzelem bakery in Brooklyn, where they prepare matzo to carry home to
Baltimore. On the field trip, yeshiva students observe how to carry out the laws for preparing
Passover matzo. "What they study becomes reality," the rabbi says. "It's not something in the
book."
Decades ago, Tendler and his students received orders for about 200 pounds of matzo, he says.
As word spread, orders multiplied. This year, he and his yeshiva students returned from
Brooklyn with 2,600 pounds of shmurah matzo.
In the weeks before Passover, Rabbi Hillel Baron fires up his model matzo bakery at the
Lubavitch Center for Jewish Education in Columbia. On a March afternoon, Baron, wearing a
chef's toque over his yarmulke, demonstrates for 70 spirited boys from an Orthodox kindergarten
the art of preparing handmade shmurah matzo. It's a lively show that allows the boys to roll their
own matzos and watch as Baron adroitly slips them in and out of a 700-degree oven.
"These kids remember this forever," Baron says. With the making of matzo, the story of Exodus
"comes alive."
Some matzo choices
Chocolate-covered
Hand-rolled
Flavored (including sun-dried tomato, egg, onion, garlic and olive oil)
Machine-rolled
Various grains (including whole wheat; gluten- free oats or spelt; or organic flours)
Matzo brei
Makes 4 servings
Ingredients
4 matzo squares
3 cups water
4 eggs
1/2 tsp. salt, plus more to taste
1/4 tsp. pepper, plus more to taste
4 Tbsps. butter
1. Break the matzo into roughly 3-inch pieces and place in a large mixing bowl. Add water. Let
soak about 20 minutes or until matzo is completely soft. Drain in a sieve. Then, using your
hands, press all the water out of the matzo pieces.
2. Scramble eggs in another mixing bowl. Add drained matzo. Mix well. Add 1/2 tsp. salt and
1/4 tsp. pepper.
3. Heat butter in a large skillet until bubbling but not brown. Add matzo-and-egg mixture. Fry
over medium heat until golden brown, about 5 minutes on one side, then flip over and fry until
golden brown, approximately another 5 minutes. Check seasonings and add salt and pepper to
taste.
Per serving: 284 calories, 9 grams protein, 17 grams fat, 9 grams saturated fat, 24 grams
carbohydrate, 1 gram fiber, 242 milligrams cholesterol, 442 milligrams sodium
From "The New York Times Jewish Cookbook"
Recipes 2 Page 581

Matzo lasagna
Serves 8 to 10
Ingredients
8 ounces low-fat ricotta cheese

8 ounces low-fat, small-curd cottage cheese
4 ounces mozzarella cheese, shredded
1 egg
1/2 Tbsp. chopped parsley
1 10-ounce box chopped frozen spinach, defrosted and well-drained
Salt, pepper and garlic powder to taste
1 24-ounce jar marinara sauce
1 10-ounce box matzo (about 6 to 8 squares)
1/4 cup grated parmesan cheese (optional)
1. Combine ricotta, cottage and mozzarella cheeses, then mix with egg, parsley, spinach and
spices in a big bowl. Pour a thick layer of marinara sauce on the bottom of an aluminum baking
pan. Wet matzo and lay pieces in pan as you would lasagna noodles. Layer the cheese mixture on
top of the matzo, then pour some sauce over the cheese mixture.
2. Continue layering matzo, cheese mixture and sauce, and top with parmesan cheese. Bake,
covered, at 350 degrees for 45 minutes to an hour, uncovering the pan for the last 15 minutes.
saturated fat, 35 grams carbohydrate, 2 grams fiber, 36 milligrams cholesterol, 547 milligrams
sodium
Recipes 2 Page 582

Putting brisket to the taste test
8:28 AM

FOOD FEATURES
A chef's sophisticated version goes up against a traditional
Passover recipe. Which will be the favorite?
By Lucy Stille
Brisket is my favorite part of the Passover meal, and yet, until very recently, I had never made
one. This year, when it looked like I would be in New York for Passover, my brother suggested
we hold a Seder at his apartment on the Upper West Side.
Being the older sibling and more experienced cook, I knew I'd be assigned the brisket. I had no
old family recipe to fall back on as my Jewish grandmother didn't cook and my WASP mother
was a pot roast kind of gal, so I consulted my cookbooks. I didn't expect to find much -- brisket
is a stringy, uninviting cut of meat that doesn't lend itself to invention.
Much to my surprise, I found several interesting options. Daniel Boulud's recipe featuring turnips
and apple cider was particularly appealing. Then I asked myself -- do I really want to make a
chef's brisket for Passover? Aren't rituals and traditions the essence of Passover? I prodded
friends for their versions and perused the shelves at the bookstore, coming away with Joan
Nathan's "Jewish Holiday Cookbook."
With multiple brisket recipes to choose from, Nathan's book armed me for Passover as well as
any other Jewish holiday that might come my way.
Still I was torn. Her brisket with chile sauce and onion soup mix satisfied the part of me that
wanted a traditional dish, but the idea of Boulud's sophisticated Normandy-style brisket spoke to
my sense of adventure.
Ultimately, I wanted the one that tasted best. The solution, of course, was to cook both as part of
a pre-Passover dinner and see which I liked better. The battle of the briskets was on.
But two briskets is a lot of meat, so I decided to include some other tasters.
Kenny, who I knew was a brisket aficionado from our many Passovers together, RSVP'd with
pleasure, dubbing us "the Brisketeers." Leesa announced, "I make great latkes and great matzo
ball soup. Take your pick."
I opted for the soup and rounded out my menu for eight with an appetizer of warm dates stuffed
with slivers of Parmesan (my non-kosher nod to Passover's Middle Eastern roots), a side of
broccolini sauteed with red pepper and garlic, and a flourless chocolate cake for dessert.
Most of the recipes I read call for "first cut" brisket. A whole brisket weighs about 12 pounds,
but the point end, or "point cut," is mainly fat. Most grocery stores trim it off, leaving a "first
cut" that weighs anywhere from 4 to 6 pounds. I bought two "first cut" briskets, each weighing
between 4 and 5 pounds.
The recipes also stress selecting a roasting pan that fits the brisket snugly. The reasons, I quickly
Recipes 2 Page 583

learned, are that brisket shrinks dramatically as it cooks, leaving space to add vegetables during
the final cooking stages, and an oversized pan requires excess liquid to adequately cover the
meat. I found using a braiser or Dutch oven rather than a roasting pan produces a better result,
because they allow for less evaporation.
Where the recipes differ, however, is in their stance on searing. Old-fashioned recipes don't call
for searing, whereas Boulud's recipe as well as recipes from cookbooks by chefs Suzanne Goin
and Mark Peel recommend searing as a way to seal in flavor.
After trying both, my advice is that if you do sear, be careful not to let a crust form because the
key to good brisket is its tenderness.
The tasting begins
Leesa's matzo ball soup was sublime, whetting appetites for the briskets, which were
accompanied by bowls of pickles, horseradish, ketchup and spicy sweet peppers. We agreed that
Boulud's brisket was delicious. A day of marinating in white wine and brown sugar and the last-
minute addition of cider and cider vinegar gave the meat an interesting and distinctive flavor.
But it failed to evoke the warmth and hominess of Passover. Ultimately, the Brisketeers preferred
the old-fashioned version. We simply couldn't escape the relationship between our memory and
our palates. All those years of eating beef bathed for hours in a thick tomato sauce had trained
our taste buds.
My experiment revealed brisket's special charms for the cook: You can make it ahead of time;
you can't overcook it; and you get great leftovers (the makings of a brisket sandwich or a pasta
rag–). I decided brisket should no longer be relegated to a once-a-year event, but placed high on
my list of Sunday suppers.
Both versions, of course.
Braised beef with turnips and onions
Total time: About 1 hour, 40 minutes, plus 4 hours roasting time, plus 24 hours marinating time
Servings: 8 to 10
Note: Adapted from "The Cafe Boulud Cookbook" by Daniel Boulud
Ingredients
1 (4- to 5-pound) brisket

2 cups white wine
10 cloves garlic, peeled and crushed
4 sprigs thyme
4 bay leaves
2 Tbsps. olive oil
6 cups beef broth
24 pearl onions
4 medium to large turnips
1 cup apple cider
1/2 cup cider vinegar
1. Place the brisket in a shallow pan or container that will hold it snugly. Mix the wine, brown
sugar, garlic, thyme and bay leaves and pour over the meat. Wrap with plastic wrap and
refrigerate for 24 hours, turning the meat once.
Recipes 2 Page 584

2. Heat the oven to 325 degrees. Lift the brisket from the pan and scrape off the garlic and herbs,
adding them to the marinade. Save the marinade. Pat the meat dry and season it with 3/4 tsp. salt
and 1/2 tsp. freshly ground black pepper on each side. Warm the olive oil on the stove at medium
high in a Dutch oven that fits the meat. Brown the meat evenly and carefully for 7 to 10 minutes.
Add the marinade and bring to a boil. Pour in the beef broth to cover. Bring to a boil, remove
from the heat and cover. Braise in the oven for 3 hours.
3. While the brisket is in the oven, bring a small pot of water to boil over high heat. Add the
pearl onions, and blanch for about 1 minute. Remove the onions and shock in cold water. Cut off
the ends of the onions, and squeeze off the outer skin. Peel, trim and quarter the turnips
lengthwise.
4. Remove the brisket from the oven. Add the onions and turnips to the meat in the pan,
spooning liquid from the pan over the brisket. Cover with foil and cook for 1 hour more, or until
the turnips are fork tender.
5. Transfer the brisket to a cutting board, slice it against the grain in thin slices and place them on
a warm platter. You will need a large spatula, as the meat may be starting to fall apart. Spoon
vegetables around the meat, removing bay leaves and sprigs of thyme. Cover loosely and keep
warm. Put the pan with the liquid (you will have about 6 1/2 cups) over medium to high heat.
Add the cider and cider vinegar, bring to a boil, then lower the heat and reduce for about an hour
until the sauce coats the back of a spoon (this makes a little more than 1 cup sauce). Taste and
season the sauce as needed with salt and pepper.
6. Strain the sauce over the meat and vegetables and serve.
Friday night brisket
Total time: 5 hours and 25 minutes, plus cooling time

Servings: 8 to 10
Note: Adapted from Joan Nathan's "Jewish Holiday Cookbook." Bottled chile sauce such as
Heinz Chili Sauce is widely available.
Ingredients

2 (1-ounce) packets onion soup mix
1 1/2 cups chile sauce
6 cloves garlic
1 1/2 pounds carrots
1. Heat the oven to 350 degrees. Place the meat fat-side up in a large Dutch oven. Sprinkle the
onion soup mix over the meat. Cover with the chile sauce and 2 cups of water, or more if needed
to almost cover the meat. Crush the garlic cloves and add to the liquid.
2. Cover the pan and cook for 4 hours. Let the brisket cool for about 45 minutes and refrigerate
overnight. Then skim the fat off the meat.
3. About 1 1/2 hours before you wish to serve the brisket, heat the oven to 350 degrees. Remove
the brisket to a cutting board and slice it thinly across the grain. Trim, peel and cut the carrots
into one-half- inch-by-2-inch sticks. Cook the brisket and carrots covered for 1 hour, until the
brisket is heated through and the carrots are fork tender. (Alternatively, the brisket can be
Recipes 2 Page 585

completed the same day: While the brisket is cooling for 45 minutes, trim, peel and cut the
carrots into one-half-inch-by-2-inch sticks. Remove the brisket and slice it thinly across the
grain. Skim the fat off the top of the liquid, add the sliced brisket back to the pan with the
carrots, cover and bake at 350 degrees for 1 more hour, or until carrots are fork tender.) Serve on
a platter.
grams fat; 3 grams saturated fat; 87 mg. cholesterol; 1,173 mg. sodium.
Recipes 2 Page 586

Egg Salad Sandwich
2:34 PM
Egg Salad Sandwich (the only one I'll eat)

April 8, 2007 | by Heidi
It has long been my personal belief that the egg salad sandwich is a sandwich too ugly to look at, let alone eat.
I'm talking about those structure-less mayo bombs served on soggy white bread. An egg salad sandwich fitting
this description shows up at my house roughly once a week wrapped in tight-fitting plastic - pretty much
whenever Wayne hits up the neighborhood sandwich shop. I always look at him incredulously and ask...really?
Y ou really want to eat that? I just don't get it. Generally speaking he doesn't even like eggs very much. Whoever
cast the egg salad sandwich spell on him did a fine job.
It wasn't until last week when we went to the Vivienne Westwood exhibit at the de Young museum that I was
forced to rethink my position. At the café my friend Quyen submitted her sandwich order (one egg salad
please)....I looked at her and shook my head. You too? This in turn opened up a lengthy lunchtime conversation
on the merit of egg salad. Egg Salad Sandwich Lovers:2, Haters: 1.
My case wasn't helped by what was about to come out of the café kitchen. When her sandwich appeared before
us the clouds parted, angels sang, and a golden beam of sunlight was cast onto her plate. It was an egg salad
sandwich of a totally different breed. You could see vibrant yellow yolks, flecks of herbs, and capers. Mayo?
Little if any. And the best part? Not a soggy piece of bread in sight.
And this is how inspiration strikes. I saw Quyen's tasty looking egg salad sandwich and it showed me that a
sandwich made of hard-boiled eggs can be appetizing to both the eye and the taste buds. I thought about it for a
few days and came up with a game plan for my own that went something like this. For the bread - whole grain
bread toasted and sliced on the thin side. Toasting will help deter the sog-factor. Some crunchy add-ins were
going to be critical to counter the mush factor of the eggs. My choice? Chopped celery. Eggs pair beautifully
with herbs - at the market I was on the lookout for fresh dill, but came across chives instead. Perfect. I knew I
was after a drier egg salad mixture and would use a minimal amount of mayo - just enough to bind the egg
mix ture together. Achieving bright yellow yolks would be of the utmost importance. A friend of my sister's
recommended chopped bacon as an addition. I countered with fried shallots, but didn't end up using them at
the last minute - the flavor was overpowering the eggs and chives. If you wanted to go that route, a remix of this
sandwich where you broil some thinly sliced gruyere cheese onto your toast, top with the egg salad mixture,
sprinkle with the fried shallots, and serve open-faced would likely be delicious.
It also dawned on me that this is prime egg salad sandwich season! Put all those leftover hard-boiled eggs from
Easter to good use.
Before I sign off, I'd like to thank everyone for the overwhelmingly enthusiastic response to the Unwilling
Cook's letter earlier this week. 180+ fantastic, thoughtful responses - and they are STILL coming in! It makes
me v ery proud to have such an amazing community of readers, and I promise to keep y ou posted on his
progress.

I 've realized that 90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays
Recipes 2 Page 587

moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. I use the
same technique here that I learned camping with a hardcore egg enthusiast. I t has worked for me flawlessly ever
since. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you
remove them from the hot water. I always use good quality eggs - but something to keep in mind, the fresher they
are, the harder they are to peel after boiling.
6 large eggs
1 -2 tablespoons m ayonnaise
Salt and pepper
A tiny squeeze of lem on juice
2 stalks celery, washed and chopped
1 /2 bunch chives, chopped
2 sm all handfuls of lettuce
8 slices of whole grain bread, toasted
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat,
cov er, and let sit for exactly seven m inutes. Have a big bowl of ice water ready and when the eggs are done cooking
place them in the ice bath for three m inutes or so - long enough to stop the cooking. Crack and peel each egg, place in
a m edium m ixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now m ash with a fork.
Don't ov erdo it, you want the egg m ixture to have som e texture. If y ou need to add a bit more m ayo to m oisten up the
m ixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assem ble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad m ixture, and
finish by creating a sandwich with a second piece of toast.
Make 4 sandwiches.
Recipes 2 Page 588

Croque Monsieur Ham and Cheese Sandwich
5:46 PM
Years ago, a French friend of mine introduced me to Croque-Monsieur, the French

version of a toasted ham and Swiss sandwich. I remember it being loaded with
butter and cheese, and absolutely the most delicious sandwich in the world. My
friend was somewhat addicted to these sandwiches, and after having one myself I
could see why. Gruyère cheese and ham just belong together. According to
About.com the word croque comes from the verb croquer or "to crunch". So a
Croque-Monsieur roughly translates to "Mister Crunchy". The feminine version, a
"Croque Madam", includes a fried egg on top. This classic French bistro sandwich is
a great way to use up leftover ham.
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
1/4 cup grated Parmesan cheese (packed)
8 slices of French or Italian loaf bread
12 ounces ham, sliced
Dijon mustard
2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat
until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2
minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove
from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of
the grated Gruyère. Set aside.
3 Lay out the bread slices on a baking sheet and toast them in the oven, a few
minutes each side, until lightly toasted. For extra flavor you can spread some butter
on the bread slices before you toast them if you want.
(Alternatively, you can assemble the sandwiches as follows in step four and grill
them on a skillet, finishing them in the broiler with the bechamel sauce.)
4 Lightly brush half of the toasted slices with mustard. Add the ham slices and
about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread
slices.
5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the
remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes,
then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese
topping is bubbly and lightly browned.
If you top this sandwich with a fried egg it becomes a Croque Madame.
Makes 4 sandwiches.
Recipes 2 Page 589

Makes 4 sandwiches.
Adapted from several recipes, including one by Debra Weber and Ina Garten.
Links:
Croque-Monsieur: The Incriminating Ham Sandwich from the Paupered Chef
Pear and Brie Croque Monsieur by Oswego Tea
Feeding the Masses: Croque Monsieurs by Ms. Glaze's Pommes d'Amour
Recipes 2 Page 590

Deep-Fried Shrimp
Friday, April 13, 2007
3:59 PM
Deep-Fried Shrimp
Prep: 20 min; CFook: 15 min
Makes 4 servings
1 1/2 pounds uncooked fresh or frozen

(thawed) medium shrimp in shells
Vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs, slightly beaten
1. Peel shrimp, leaving tails on. Make a shallow cut

lengthwise down back of each shrimp; wash out vein

oven to 325 degrees
4. Fry 3 or 4 shrimp at one time in oil about 2 minutes

or until golden brown. Drain on paper towels

Deep-Fried Scallops
Substitute 12 ounces shucked scallops, drained, for the shrimp. Fry

3 to 4 minutes or until golden brown
Deep-Fried Oysters or Clams
Substitute 12 ounces shucked oysters or clams, drained, for the

shrimp
Recipes 2 Page 591

Roast Chicken with Potatoes, Lemon, and Asparagus
2:39 AM

Prep:
10 minutes
Total:
1 hour 10 minutes
Here's our pick for poultry one-pan wonder: One whole chicken, cut up, and a single pan -- plus some
citrus, new potatoes, butter, and newly in-season asparagus -- create a meal to welcome spring. We like
scrumptious, dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep
or less). Deeper pans trap more steam, which keeps meats from browning well.
Ingredients
Serving: Serves 4
• 1 1/2 Pounds new potatoes, halved
• 3 Tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 1 package cut-up whole chicken (about 3 pounds)
• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme
Directions
1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt
and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken
begins to brown, about 20 minutes.
3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is
tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon
drizzled with pan juices.
Recipes 2 Page 592

Seafood Paella
2:53 AM
Seafood Paella
Prep: 1 1/2 hr; Bake: 25 min
Makes 6 servings
12 mussels in shells
6 medium clams in shells
1/2 pound uncooked fresh or frozen
1/4 cup olive or vegetable oil
1/2 pound bay scallops
1/2 pound squid or octopus, cleaned and cut
into 1/4-inch rings, if desired
1. Clean mussels and clams as directfged for Steamed

Mussels (below) steps 1 and 2, and Steamed Clams,
(below), step 1. Peel shrimp. Make a shallow cut
2. Heat oil in 14-inch metal paella pan or oven-

proof Dutch oven over medium heat. Cook shrimp in
oil about 2 minutes, stirring occasionally, just until
pink and firm; remove with slotted spoon. Cook scal-
ops in oil 1 to 2 minutes, stirring occasionally, until
slightly firm; remove with slotted spoon. Cover and
refrigerate shrimp and scallops. Cook squid in oil
about 2 minutres, stirring occasionally, until rings begin
to shrink; remove with slotted spoon
3. Add more oil to pan if necessary. Cook onion

and garlic in oil, stirring occasionally, until onion is
tender. Stir in squid and tomatoes, breaking up toma-
toes. Heat to boiling; reduce heat to low. Simmer
uncovered 20 minutes, stirring occasionally
4. Stir in shrimp, scallops, water, rice, salt, saffron

and pepper. Heat to boiling; reduce heat to low. Sim-
mer uncovered 10 minutes, stirring occasionally
6. Arrange mussels, clams and peas on top of rice

mixture. Cover loosely with aluminum foil. Bake
about 25 minutes in paella pan, 40 minutes in Dutch
Recipes 2 Page 593

oven, or until liquid is absorbed. Discard any
unopened mussels or clams. Sprinkle paella with
pimimentos. Garnish with lemon wedges

Recipes 2 Page 594

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER
8:07 PM
Ground dried mushrooms become a flavorful crust for the steaks.
3/4 cup (1 1/2 sticks) butter, room temperature

3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian
markets.
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper.
Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate.
Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to
skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks
to plates. Spoon rounded tablespoon of herb butter atop each steak and serve. One serving
contains the following: 538.19 Calories (kcal), 72.1% Calories from
Makes 6 servings.
Bon Appétit
May 2007
Bon Appétit Test Kitchen
Recipes 2 Page 595

PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING
8:09 PM
Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy
cream cheese frosting — come together in this gorgeous layer cake that's both down-home and
elegant.
For cake
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for
buttering pans
2 3/4 cups cake flour (not self-rising)
3/4 teaspoon salt
1 1/4 teaspoons freshly grated nutmeg
1 1/2 cups packed light brown sugar
3 large eggs at room temperature 30 minutes
1 1/2 cups sour cream
3/4 cup pecans (3 ounces), toasted, cooled, and finely chopped
For frosting
3 (8-ounce) packages cream cheese, softened
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 tablespoon finely grated fresh lemon zest
3 3/4 cups confectioners sugar (from a 1-pound package)
1 1/3 cups pecans (5 ounces), toasted, cooled, and finely chopped
Special equipment: 2 (9-inch) round cake pans (2 inches deep)
Recipes 2 Page 596

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans,
knocking out excess flour.
Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted
with paddle attachment if using a stand mixer) at medium- high speed until pale and fluffy, 3 to 5
minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce
speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending
with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air
bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean,
30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then
invert racks over pans and reinvert cakes onto racks to cool completely.
Make frosting:
Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed
until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just
combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
Assemble and frost cake:

Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1
layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack
remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake
layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and
coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
Cooks' notes:
• Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large
sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature,
about 2 hours.
• Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir
until smooth before using.
• Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap,
at room temperature.
Makes 10 servings.
Gourmet
April 2007
Recipes 2 Page 597

ROAST CHICKEN LEGS WITH LEMON AND THYME
8:10 PM
Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a
last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and
lemon.
4 chicken thighs and 4 drumsticks (2 1/2 pounds total)

5 (3- to 4-inch) sprigs fresh thyme
2 garlic cloves, smashed
3/4 teaspoon salt
4 (1/4-inch-thick) lemon slices
Put oven rack in upper third of oven and preheat oven to 500°F.
Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a
large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden
and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.
Makes 4 servings.
Gourmet
Quick Kitchen
April 2007
Recipes 2 Page 598

Crab Cakes
8:13 PM
Crab Cakes
Prep: 10 min; Chill: 1 1/2 hr; Cook: 5 min
Makes 4 servings
1 pound crabmeat, cooked, cartilage

removed and flaked (2 1/2 to 3 cups)
1 1/2 cups soft white bread crumbs
(without crusts)
1 teaspoon ground mustard (dry)
1/2 teaspoon salt
1/8 teaspoon pepper
Vegetable oil
1. Mix all ingredients except oil. Shape mixture

into 4 patties, each about 3 1/2 inches in diameter.
Cover and refrigerate about 1 1/2 hours or until firm
2. Heat oil (1 inch) in deep fryer or 10-inch skillet to

375 degrees. Fry patties in oil 4 to 5 minutes, turning once, until
golden brown on both sides. Drain on paper towels

Carbohydrate 30g (Dietary Fiber 1g Protein 29g
Lighter Crab Cakes

margarine to 1 tablespoon and substitute 1/4 cup fat-
free cholesterol-free egg product for the 2 egg yolks.
Omit vegetable oil. Spray 10-inch skillet with nonstick
cooking spray and heat over medium-high heat. Pan-fry
crab cakes about 5 minutes, turning once, until light
brown on both sides
Recipes 2 Page 599

Moosewood Fudge Brownies
8:42 PM

Moosewood Cookbook, Page 192
It has been a while since I've written up any sweets, so I turned to my cookbook
collection for a bit of inspiration. I thought it might be a day for a batch of cookies, but
instead I ended up focusing on a classic fudge brownie recipe from Mollie Katzen's
Moosewood Cookbook. These fudge brownies are packed with optional add-ins
including freshly ground espresso beans, toasted walnuts, and mashed extra-ripe
banana. Yum.
Let me back up for a minute. I know many of you are going to find this hard to believe,
but I've never cooked anything from the Moosewood Cookbook. Mollie has over 6
million books in print, so it is quite possible I'm alone in this regard. Wayne's mom gave
me a copy years and years ago, it is brimming with all the recipes that have become
vegetarian staples - hummus, walnut pates, ratatouille, vegetable curries, enchiladas,
vegetable egg rolls, cream of broccoli soup and the like. It is the book that millions of
vegetarians and non-vegetarians alike have turned to over the past thirty years. This
afternoon I took the plunge. Fudge brownies were the item of the day, but I have my eye
on the Chilled Dill Soup for a hot day later this summer.
As far as brownies go, I wouldn't classify these brownies as dense, but they're certainly
on the dense side of cakey, with a lovely, sophisticated crumb. The recipe calls for 5
eggs, so if you can imagine the way eggs impact the texture of your other baking
endeavors (souffles or a quiche), you can imagine how using more or less eggs in a
brownie recipe might impact its texture. This recipe seems to be on the upper end of the
egg spectrum when it comes to brownies.
I love the crunch of the added walnuts, and recommend the banana-espresso addition
for those of you who are looking to rid yourself of overripe bananas in something other
than banana bread!

Heidi notes: I used 71% Valrhona chocolate. White whole wheat flour works great if
you would like to substitute. I also added espresso powder, half of a large ripe banana,
and about a cup of toasted walnuts (per Mollie's suggestions at the tail end of the
Recipes 2 Page 600

recipe). I topped them with a sprinkling of walnuts before going in the oven as well.
Let soften: 1/2 lb. butter (don't melt it)
Melt: 5 oz. bittersweet chocolate. Let cool.
Cream the butter with 1 3/4 cups (packed) light brown sugar and 5 eggs. Add 1 1/2 tsp.
pure vanilla extract. Beat in the melted, cooled chocolate and 1 cup flour.
Spread into a buttered 9x13" baking pan. Bake 20-30 minutes (hs note: mine took 30) at
350 degrees.
Optional: chopped nuts, or 1 tablespoon instant coffee, or 1 teaspoon grated fresh orange
or lemon rind, or 1/2 teaspoon allspice or cinnamon, or a mashed over-ripe banana, or
none of the above.
Yet another option: instead of uniformly blending in the chocolate, you can marble it.
Add chocolate last, after the flour is completely blended in and only partially blend in
the chocolate. It looks real nice.
Recipes 2 Page 601

Prosciutto, Fig, and Mozzarella Salad
8:43 PM

Serving: Serves 4. 1. In a small bowl, whisk vinegar and oil; season with salt and pepper. Reserve
 2 tablespoons balsamic vinegar at least 1 tablespoon dressing (for drizzling); set aside. Place arugula in a
large bowl; toss with remaining dressing.
 3 tablespoons olive oil
2. Divide arugula among four serving plates. Dividing evenly, top with bocconcini,
 Coarse salt and ground pepper prosciutto, and figs; drizzle all with reserved dressing.
 1 1/4 pounds (2 to 3 bunches) arugula, stemmed and washed well First published
 2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into
bite-size pieces
 8 (about 4 ounces total) prosciutto
 1 (8 ounces) dried figs, quartered (stems removed if thick)
Recipes 2 Page 602

Baked-Eggplant Parmesan
8:44 PM
Prep: 20 minutes Total: 1 hour 30 minutes
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Serving: Serves 8. 1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2
 Olive oil, for baking sheets tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
 2 large eggs 2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on bakingsheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minute s
 3/4 cup plain dry breadcrumbs more. Remove from oven; raise oven heat to 400 degrees.
 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping 3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup
 1 teaspoon dried oregano mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until
sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
 1/2 teaspoon dried basil
 2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2 -inch rounds
 6 cups Chunky Tomato Sauce
 1 1/2 cups shredded mozzarella
Recipes 2 Page 603

Saucy Steamed Mussels
8:54 PM

Makes 6 servings
6 pounds mussels in shells

3 medium roma (plum) tomatoes, finely
chopped (1 1/2 cups)
dried basil leaves
1 tablespoon chopped fresh chives
1 cup vegetable broth or chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1. Prepare and clean mussels as directed in Steamed

Mussels, steps 1 and 2
2. Mix tomatoes lemon juice, basil and chives
3. Mix mussels and remaining ingredients in 6-

quart Dutch oven or stockpot. Cover and heat to boil-
ing. Boil 5 to 6 minutes, removing mussels as they
open. Discard any unopened mussels. To serve, spoon
cooking liquid and tomato mixture over mussels
1 Serving: Calories 160 (Calories from Fat 20): Fat 2g

Recipes 2 Page 604

Steamed Mussels
8:57 PM
Steamed Mussels
Makes 4 servings

1/2 cup boiling water
Margarine or butter, melted, if desired
1. Discard any broken-shell or open (dead) mus-

sels. Scrub remaining mussels in cold water, removing
any barnacles with a dull paring knife. Remove beards
2. Place mussels in large container. Cover with cool

water. Agitate water with hand, then drain and dis-
card water. Repeat several times until water runs clear;
drain
3. Place half of the mussels in steamer with boil-

ing water Cover and steam 3 to 5 minutes, removing
mussels as they open. Discard any unopened mussels.
Repeat with remaining mussels
4. Serve hot in shells with margarine
*If steamer is not available, place mussels in 6-quart Dutch oven
Add 1 inch boiling water, cover tightly

Steamed Oysters
Substitute oysters for the mussels. Do not cover with cool

water. Continue as directed. Steam 5 to 8 minutes
Recipes 2 Page 605

Coconut Layer Cake
9:35 PM
Coconut Layer Cake

Lemon curd, made from lemon juice, sugar, egg yolks, and butter, adds tartness to the filling. Look for jars of curd
next to jams and jellies in the supermarket.
Serving: Serves 12. 1. Preheat oven to 350 degrees, with rack in center. Butter two 9 -inch round cake pans. Line
 3/4 cup (11/2 sticks) unsalted butter, room temperature, plus more for pans bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans
with flour, tapping out excess.
 2 1/2 cups (spooned and leveled) all-purpose flour, plus more for pans
2. In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric
 1 tablespoon baking powder mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time,
 1 teaspoon salt beating well after each addition. Beat in vanilla. Add flour mixture in three additions,
alternately with milk in two, beginning and ending with flour.Mix until just combined.
 1 1/2 cups sugar
3. Divide evenly between prepared pans. Place pans next to each other in oven (without
 2 large eggs plus 3 large egg yolks (reserve whites for frosting) touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes,
 1 teaspoon vanilla extract rotating pans halfway through.
 1 cup whole milk
4. Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off
parchment; reinvert and let cool completely before assembling.
 Seven-Minute Frosting 5. Assemble the cake: In a small bowl, whisk 1/4 cup store -bought lemon curd with 3/4 cup
 1/4 cup lemon curd and 1 1/4 Cups sweetened shredded coconut, for assembling Seven-Minute Frosting. Place bottom cake layer on a platter; tuck strips of parchment under
edges of cake.
6. Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened
shredded coconut. Top with remaining cake layer.
7. Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward
motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.
First published
Recipes 2 Page 606

Vanilla Rice Puddings with Glazed Oranges
9:53 PM

Thinly sliced oranges are candied in a honey syrup that lends them a faint floral perfume. The sweet citrus slices sit atop acontemporary version of rice pudding, which is made from starchy, short-grain Arborio rice to yield
a texture that's exceptionally rich. Heavy cream, whipped to soft peaks, is folded in just before serving to ensure a light consistency.
Ingredients
Serving: Serves 6.
 3 seedless oranges, unpeeled, very thinly sliced (halved if large)
 2 cups water
 1 1/2 cups honey
 1/2 cup sugar
 1 cup short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
 1 3/4 cups water
 1/2 cup sugar
 1/2 vanilla bean, seeds scraped
 1/4 teaspoon salt
 1 cup heavy cream
Recipes 2 Page 607

Honey-Saffron Panna Cottas
9:55 PM

Panna cotta, which has a luxurious silken texture, traditionally hails from Italy, but our version is decidedly Middle Easter n. Heady saffron imparts a sunny color;
toasted almonds, honey, and lemon zest round out the exotic flavor. Serve with a drizzle of honey and you're sure to draw a few friendly bees. Ours are made of
both cocoa and spice cookie doughs, striped with yellow icing, and given a bit of sparkle with sanding sugar.
Ingredients
Serving: Makes 9.
 1/2 cup whole blanched almonds
 1 3/4 cups heavy cream
 1/3 cup honey, plus more for drizzling
 1/4 teaspoon crushed saffron threads
 2 strips lemon zest (each 3 inches long)
 1 1/2 teaspoons unflavored gelatin
 2 tablespoons cold water
 1/2 cup whole milk
 Cocoa Bee Cookies
 Spice Bee Cookies
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Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest
9:58 PM

Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The
accompanying marbled eggs are created by dipping more truffles into melted white chocolate swirled with blue food coloring.
Serving: Serves 8. 1. Preheat oven to 350 degrees. Coat two 3-inch-high, 7-inch-round cake
 Vegetable-oil cooking spray pans with cooking spray; line bottoms with parchment paper. Coat
parchment with cooking spray, and dust with cocoa powder, tapping
 1/2 cup cocoa powder, plus more for dusting out excess.
 1 cup (2 sticks) unsalted butter 2. Melt butter in a large saucepan over medium heat. Add cocoa and
 1 tablespoon instant espresso powder espresso powders and water; whisk until dissolved. Whisk in sugar
until smooth. Remove from heat, and whisk in eggs, buttermilk, and
 3/4 cup water vanilla. Add flour, baking soda, and salt; whisk until combined.
 2 cups sugar 3. Divide batter among prepared pans. Bake until a cake tester inserted
 2 large eggs into centers comes out clean, about 45 minutes. Let cool 20 minutes.
Unmold, and remove parchment; let cool.
 1/2 cup low-fat buttermilk
4. Trim tops of cake layers level. Place 1 layer, cut side up, on a wire
 2 tablespoons pure vanilla extract rack set over a rimmed baking sheet. Spread with 1/2 cup ganache
 2 cups all-purpose flour frosting. Place remaining layer, cut side down, on top. Coat top and
sides with remaining cup frosting. Refrigerate until firm, about 15
 1 teaspoon baking soda minutes.
 1/2 teaspoon salt 5. Put semisweet chocolate, cream, and corn syrup into a heatproof bowl
 Whipped Ganache Frosting
set over a pan of simmering water, and stir until smooth. Let cool 5
minutes. Pour over cake, and then refrigerate until firm, about 15
 8 ounces semisweet chocolate, finely chopped minutes.
 3/4 cup heavy cream 6. Using a chef's knife, scrape milk chocolate bar at a 90-degree angle,
 2 tablespoons corn syrup
forming enough curls and shards to measure 1 1/2 cups. Transfer to a
rimmed baking sheet, and refrigerate until ready to use.
 1 pound bar of milk chocolate 7. Transfer cake to serving dish; form a nest with chocolate shavings on
 Truffle Eggs top, and fill with truffle eggs.
First published
Recipes 2 Page 609

Blueberry and Buttermilk Tart
9:59 PM

The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the abundance of sweet, plump
blueberries scattered over the top. The tart is best served soon after it's assembled, but it's so delicious that it's unlikely that there will be a crumb left over.
Ingredients
Serving: Serves 8.
 1/2 cup (1 stick) cold unsalted butter
 1/4 cup plus 1/3 cup sugar
 1 cup all-purpose flour
 1/2 teaspoon coarse salt
 1/3 cup blanched whole almonds
 1 teaspoon unflavored gelatin
 1 tablespoon cold water
 1/2 cup heavy cream
 3 tablespoons sugar
 1 cup low-fat buttermilk
 1 tablespoon fresh lemon juice
 3 cups fresh blueberries (about 1 1/2 pints)
Recipes 2 Page 610

Marbled Lemon Tart with Sage-Cornmeal Crust
10:07 PM

This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest
and fresh sage. The tart filling is balanced by the mellow flavor and creamy texture of creme fraiche, which is placed atop the tart in dollops and teased into artistic swirls with a wooden
skewer.
Ingredients
Serving: Serves 6 to 8.
 1/4 teaspoon unflavored gelatin
 6 large egg yolks
 1 cup sugar
 1/2 cup fresh lemon juice
 1/2 cup (1 stick) unsalted butter, cut into tablespoons
 Sage-Cornmeal Crust
 3 tablespoons creme fraiche
Recipes 2 Page 611

Spring Cupcakes with Sugared Flowers
10:17 PM

These dainty confections, iced with a pale shade of royal purple, are fit for a modern-day queen and her retinue. Dark, indulgent brownie batter is baked
in gilded cupcake liners. The delicate hue of the smooth topping hints at its soothing floral flavor and aroma, which are achieved by steeping dried
lavender in milk. Sugared pansies and violas form a glittering crown for the little cakes, which are rich enough to replace the pot of gold at the end of the
rainbow.
Serving: Makes 2 dozen. 1. Preheat oven to 350 degrees. Line 2
 3/4 cup plus 2 tablespoons all-purpose flour standard 12-cup muffin tins with
paper liners. Whisk flour, baking
 1/2 teaspoon baking powder powder, and salt.
 1/2 teaspoon salt 2. Put butter and chocolate into a
 10 1/2 tablespoons unsalted butter heatproof bowl set over a pan of
simmering water; stir until smooth.
 3 1/2 ounces unsweetened chocolate, finely chopped Remove from heat, and let cool
 1 1/3 cups sugar slightly.
 2 large eggs 3. With an electric mixer on medium
speed, beat chocolate and sugar for 3
 1 teaspoon pure vanilla extract minutes. Add eggs, one at a time,
 Lavender Icing and beat until combined. Beat in
vanilla. Reduce speed to low. Add
 Sugared Flowers flour mixture; beat until just
combined.
4. Divide batter evenly among muffin
cups. Bake until set and a cake tester
inserted into centers comes out
clean, about 18 minutes. Transfer to
wire racks; let cool completely.
5. Spoon icing over cupcakes, covering
tops completely. Let set, about 1
hour. Decorate with sugared flowers.
Cupcakes can be stored in single
layers in airtight containers for up to 2
days.
First published
Recipes 2 Page 612

Pistachio Pound Cake with Drippy Icing
7:45 AM

We have updated the standard loaf with a few additions. Cream cheese makes the cake wonderfully moist, while ground pistachio s lend the
batter a distinct nutty flavor and faint green tinge. Drizzled with icing and sprinkled with pistachio slivers, this cake cou ldn't be more
appropriate for the season.
Serving: Serves 10 to 12. 1. Preheat oven to 325 degrees. Coat two 8 1/2 -by-4 1/2-inch loaf pans with
 Vegetable-oil cooking spray cooking spray. Line with parchment; spray parchment, and dust with flour,
tapping out excess.
 3 cups all-purpose flour, plus more for dusting
2. With an electric mixer on medium speed, beat butter, cream cheese, and
 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature pistachio paste until fluffy, about 3 minutes. Reduce speed to medium -low.
 3/4 cup (6 ounces) cream cheese, room temperature Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in
eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat
 1 cup salted shelled pistachios, ground to a paste in a food processor until just combined. Fold in chopped pistachios.
 3 cups sugar 3. Divide batter among pans; smooth tops. Bake until a cake tester inserted into
 6 large eggs, room temperature centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20
minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped
 2 teaspoons pure vanilla extract well in plastic and stored at room temperature for up to 1 day.
 1 tablespoon coarse salt 4. Drizzle cakes with icing, and sprinkle with pistachio slivers.
 3/4 cup coarsely chopped salted pistachios First published
 Drippy Icing
 1 1/2 cups unsalted pistachio slivers
Recipes 2 Page 613

Crunchy French Toast
7:23 AM
On a recent visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one
morning by making me their favorite version of French toast for breakfast - a "crunchy" French toast coated
with corn flakes (actually a C orn flakes like cereal with dried blueberries in it) and baked in the oven. The
three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them,
lifting not a finger to help. These little French toast squares were actually quite good, especially with butter
and real maple syrup. The recipe comes from a book they received for C hristmas - Kitchen for Kids. Thank
you girls! (More photos)
2 or 3 slices of bread, cut into quarters

1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup
1 Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.
2 Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full
temperature) to toast lightly for 5 minutes. C ool the bread completely.
3 Seal the cornflakes in a heavy plastic bag. C rush them with a rolling pin to the size of rolled oats. Pour
into a pie pan or a shallow dish. Set aside.
Recipes 2 Page 614

4 In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of
unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak
about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
5 Place the bread pieces in the cornflake crumbs. C oat both sides with the crumbs. Place on the lined baking
sheet.
6 Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10
minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.
Makes 2 or 3 servings.
Piper, Alden, and Reilly enjoying their crunchy French toast

Adapted from a recipe in Kitchen for Kids: 100 Amazing Recipes Your C hildren C an Really Make
Recipes 2 Page 615

Adventures of a Cupcake Fairy
11:40 AM
About This Blog | Meet Kim O'Donnel |
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In Tuesday's blog space and in this week's chat, I suggested looking to the kitchen as a
place of comfort and solace as we, as a nation, mourn and try to make sense of the
massacre this week at Virginia Tech.
In the chat, I mentioned my search for a cozy companion to a pot of tea, particularly with
the recent wintry weather. Immediately afterwards, I pored through a bunch of trusted
cookbooks, my stream of consciousness mumbling
scone...biscotti...biscuit...nah...coffee cake?...cupcakes...Yes!
The recipe that stopped me in my tracks -- "Lemon Cupcakes With Milk Chocolate
Frosting" - comes from "Perfect Light Desserts," a book by Nick Malgieri and David
Joachim that I've come to rely on since its release last fall.
I liked the idea of yin-yang-ing a citrus flavor batter with a cloak of chocolate, particularly
with the tangy additions of buttermilk and sour cream (which I replaced with an even
tangier yogurt). Bittersweet is the flavor that came to mind, perhaps fitting for the mood
brought on by this week's tragic events.
Cupcakes getting ready for their good karma run. (Kim O'Donnel)
As I whipped up the batter, which is easy and straightforward, I wondered what in the
world would I do with 18 cupcakes (well, 15, after a few for the obvious R&D, ahem). As
much of a snackmeister as Mister Groom is, he certainly couldn't polish off a dozen or
so cupcakes (nor did I want to give him the opportunity).
The frosting, which is simply melted chocolate whisked into sour cream (or that plain
yogurt), was luscious and definitely tangy, and it looked gorgeous atop my lemony
beauties.
Suddenly, I felt giddy. These cupcakes were begging to be shared; they were too pretty
to stay locked indoors. I plated them on a long wooden baguette tray (shown, in the
above photo), and suddenly a mission revealed itself: These were my "Deliverance
From Evil" cupcakes, and I needed to personally deliver them and spread the karma of
good crumb.
I lined the backseat of the car with newspaper and gingerly placed my tray on top. I
removed the votives from a candelabra and inserted six or so cupcakes in their place. I
started the car, drove carefully as to not upset the goods in the back, and drove to my
first stop, Murky coffee shop, just a few miles down the road.
There I found my two recipients, Liz, a Virginia Tech grad, and Meredith, a cupcake
enthusiast and all-around good-hearted person. I didn't stay long, just enough time to
watch them take their first bite.
I jumped back into the car, and made my way into downtown D.C., making a drop for
my Mister, who was having a tough day, and a few mutual colleagues always in need of
Recipes 2 Page 616

cupcake sunshine. From there, I stopped by to see my friend Tai, at her home
furnishings shop in Dupont Circle. Although exhausted by drawn-out root canal surgery,
she daintily nibbled through the cupcake paper and hugged me in thanks. "Off you go,
cupcake fairy," she said as I walked out the door.
Next stop was the FreshFarm market at Foggy Bottom, where I saw Betsy, a local
farmer and a Virginia Tech grad. She was wearing an old sweat shirt from her alma
mater and embraced the notion of cupcake karma.
I left her for my washingtonpost.com stomping grounds and made a drop of three, only
to find out later that one of the intended recipients was celebrating her birthday, another
sign that the mojo was working.
My final stop was with Karla, a dear friend and spiritual adviser of sorts, who's doing
some work with a refugee assistance organization. She asked me to share the purpose
of my visit with her colleague, who's Ethiopian, and I offered her a cupcake. She smiled
tentatively, perhaps in disbelief at this random act of kindness.
Three hours later, I was home, the kitchen a mess of battered bowls and left-over
frosting. I sat down and took in my afternoon. If only I had baked five dozen, I thought.
Still, my heart was lighter, my spirit dancing.
Imagine if we all conducted a random act of kindness on a regular basis. How would the
world look, smell and taste, I wonder. How indeed.
Recipe after the jump, fyi.
Lemon Cupcakes With Milk Chocolate Frosting
Ingredients
2 1/4 cups cake flour (I used pastry flour)
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
2 teaspoons finely grated lemon zest (at least one lemon's worth)
1 teaspoon lemon extract (also sold as lemon oil)
4 large egg whites
1 1/2 cups low-fat buttermilk
Oil spray
Frosting
6 ounces premium milk chocolate, cut into ¼-inch pieces
1/2 cup sour cream (I substituted equal amounts of Fage, a strained Greek yogurt with
great success)
Tools: Cupcake pan with 6 or 12 cups, paper liners
Method
Preheat oven to 350 degrees.
Sift together flour, baking powder and salt.
With an electric mixer, beat butter and sugar on medium speed until well mixed, about 2
minutes. Beat in lemon zest and extract.
Thoroughly whisk egg whites and buttermilk together.
Alternate flour mixture and liquid, starting with one third of the flour mixture, and
incorporate into the creamed butter. Add half the liquid, followed by another third of the
flour mix, and so, finishing with the flour mix. Beat batter on low-medium speed for
about 3 minutes.
Grease pan with oil spray and liners. Evenly divide batter among cups.
Bake for 20-25 minutes, or until well-risen and a toothpick inserted in center comes out
clean.
Cool in pans on a rack for 5 minutes, then remove and allow to cool completely.
In the meantime, prepare the frosting. Add a few inches of water in a small saucepan
and cover with heatproof bowl that sits snugly on top. Allow chocolate to melt, over low
heat.
Cool until chocolate is about 105 degrees.
Whisk sour cream or yogurt into the cool chocolate. With a small metal spatula or wide-
bladed table knife, spread a thin layer of frosting on each cupcake.
Makes about 18 cupcakes.
Recipes 2 Page 617

By Kim ODonnel | April 19, 2007; 10:40 AM ET | Category: Baking , Kitchen Musings
Previous: Key West 'Pinks' in a Bag | Next: Eating Green
Recipes 2 Page 618

THAI CHICKEN AND SHRIMP NOODLE SALAD
12:26 PM
2 tablespoons fresh lime juice

2 tablespoons fish sauce* (such as nam pla or nuoc nam)
2 tablespoons Asian sweet chili sauce*
1 tablespoon sugar
9 ounces (250 grams) bean thread noodles**
12 cherry tomatoes, halved

12 cooked peeled deveined medium shrimp
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
1/2 English hothouse cucumber, very thinly sliced (about 1 cup)

1/2 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves, torn if large
1/2 cup lightly packed fresh cilantro leaves
1/3 cup thinly sliced shallots
1 red jalapeño chile with seeds, sliced into thin rings
2 tablespoons chopped toasted peanuts

1 lime, cut into 6 wedges
*Available in the Asian foods section of most supermarkets and at Asian markets.
**Clear dried noodles (also known as cellophane or transparent noodles); available in
the Asian foods section of some supermarkets and at Asian markets.
Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2
hours ahead. Let stand at room temperature.
Place noodles in another large bowl. Cover with boiling water. Let stand until softened,
about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into
noodles; cut several times. Transfer to bowl with dressing.
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to
noodles; toss to coat.
Recipes 2 Page 619

Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.
Makes 6 servings.
Bon Appétit
May 2007
Jill Dupleix
Recipes 2 Page 620

COCONUT MOUSSE
12:27 PM
COCONUT MOUSSE
We imagine that biting into a cloud would be a lot like savoring a mouthful of this
mousse, which dissolves gently into traces of coconut on the tongue. After the
extravaganza of ingredients in the meal, this single-note dessert tastes so right.
2 cups boiling-hot water

1/2 pound unsweetened dried coconut (2 3/4 cups)
1 (13- to 14-ounce) can sweetened condensed milk
About 1/4 cup whole milk
2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce packages)
1/2 cup well-chilled heavy cream
4 large egg whites
Special equipment : cheesecloth

Garnish: toasted sweetened flaked coconut; fresh lime zest
Pour boiling-hot water over dried coconut in a blender, then blend, scraping down sides
as necessary, until combined well, about 30 seconds (use caution when blending hot
liquids). Cool in blender until cool enough to handle.
Line a large fine-mesh sieve with several layers of cheesecloth and set it over a bowl.
Pour coconut mixture into lined sieve and squeeze out as much liquid as possible.
Whisk together sweetened condensed milk and 1 cup coconut milk in a large bowl.
Pour remaining coconut milk into a 1-cup glass measure and add enough whole milk to
bring total to 1 cup, then transfer to a small saucepan.
Sprinkle gelatin over milk mixture in saucepan and let stand 1 minute to soften, then
heat over moderate heat, whisking occasionally, until gelatin is dissolved (do not let
boil). Whisk into sweetened condensed milk mixture in large bowl until combined.
Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring
occasionally until mixture is the consistency of raw egg whites, about 10 minutes.
Remove bowl from ice bath.
Recipes 2 Page 621

Beat cream with an electric mixer until it holds soft peaks, then fold cream into coconut
mixture gently but thoroughly.
Using cleaned beaters, beat egg whites with a pinch of salt until they hold soft peaks,
then fold into coconut mixture gently but thoroughly. Chill, covered, until set, about 1
hour.
Cooks' notes:
• Mousse can be chilled up to 1 day.
• The egg whites in this recipe are not cooked. If salmonella is a problem in your area,
you can use reconstituted powdered egg whites such as Just Whites.
Makes 8 servings.
Gourmet
May 2007
Recipes 2 Page 622

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE
12:28 PM
Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired
veal and pork meatballs are a world away from their Italian counterpart — but they're
just as moist and irresistible.
1/4 cup whole milk

1/4 cup fine dry bread crumbs
3/4 pound ground pork
3/4 pound ground veal
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
1/2 teaspoon salt
1/2 cup chopped fresh cilantro plus
1/4 cup sprigs
4 teaspoons Asian sesame oil
2 tablespoons water
2 teaspoons sugar
Accompaniment: steamed white rice
Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground
meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2
teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat
mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more
meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking
dish. Bake until cooked through, about 15 minutes.
Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce,
and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
Recipes 2 Page 623

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1
tablespoon sauce and sprinkle with cilantro sprigs.
Serve meatballs with remaining sauce.
Makes 4 (main course) servings.
Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 624

VIETNAMESE SHRIMP AND PORK CREPES
12:28 PM
Banh xeo
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious
and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and
basil, and dip it in the sweet-and-sour sauce.
For crêpe batter

1/4 cup dried peeled yellow split mung beans
1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can)
6 tablespoons water
1 cup Asian rice flour (not from sweet or glutinous rice)
1/2 teaspoon sugar
1/4 teaspoon turmeric
1/4 teaspoon salt
For dipping sauce

1/4 cup Asian fish sauce (preferably Vietnamese nuoc mam)
1 1/2 teaspoons sugar
1/4 teaspoon minced garlic
1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste
For filling
1/4 pound boneless pork shoulder, trimmed
3/4 pound medium shrimp in shell (31 to 35 per pound), peeled
2 tablespoons Asian fish sauce
1 teaspoon packed light brown sugar
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded
1 cup thinly sliced onion
1 cup thinly sliced mushrooms
1 tablespoon finely chopped garlic
For cooking and serving crêpes

4 teaspoons vegetable oil
6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed
1/4 cup chopped scallions
1 small head green or red leaf lettuce
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh cilantro sprigs
Lime wedges
Make crêpe batter:

Cover dried mung beans with water by 2 inches in a bowl and soak at room
temperature, at least 30 minutes. Drain in a sieve, then rinse under cold water until
water runs clear.
Purée drained mung beans, coconut milk, and water (6 tablespoons) in a blender
Recipes 2 Page 625

(mixture may appear curdled). Add rice flour, sugar, turmeric, and salt and purée until
smooth. Transfer to a bowl.
Make dipping sauce:

Stir together sauce ingredients until sugar is dissolved.
Make filling:
Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch
strips. Stir together pork, shrimp, fish sauce, and brown sugar.
Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry
onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about
3 minutes. Make a well in center of mixture and add shrimp and pork and stir-fry until
shrimp turns pink, about 3 minutes. Transfer to a clean bowl. (Shrimp and pork will not
be cooked through.)
Cook crépes:
Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not
smoking. Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet
to coat bottom. Sprinkle one fourth of fresh bean sprouts over half of crêpe, then stir
filling and spoon one fourth of filling evenly on top of bean sprouts. Sprinkle one fourth
of scallions on top. Reduce heat to moderately low and cook, covered, until edge of
crêpe begins to pull away from side of skillet (check occasionally), about 3 minutes.
Reduce heat to low and cook crépe, uncovered, until underside and edge are crisp and
golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will
be fully cooked). Fold crépe over and gently slide onto a large rack on a large baking
pan and keep warm in oven. Make 3 more crépes with remaining oil, batter, bean
sprouts, filling, and scallions in same manner.
Have each guest tear crépes in half and wrap each half in lettuce, then tuck in herbs.
Serve with lime wedges and dipping sauce.
Cooks' notes:
• Dried mung beans can be soaked, covered and chilled, up to 1 day.
• Crépe batter can be made 1 day ahead and chilled, covered. Stir before using.
• Goya brand rice flour can be used in place of Asian rice flour: Use only 1/2 cup Goya
rice flour and 1/2 cup water.
• Dipping sauce can be made 1 day ahead and chilled, covered.
Makes 4 servings.
Gourmet
May 2007
Recipes 2 Page 626

SWEET-AND-SOUR SPARERIBS
12:29 PM
Ketchup might seem odd in this dish, but some say it's Chinese in origin (from ke-tsiap,
a pickled condiment). Serve the ribs as an appetizer or as part of a dinner.
2 pounds pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
3/4 cup water

3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons Shaoxing wine (Chinese rice wine)* or dry Sherry
1 tablespoon dark soy sauce*
1 tablespoon Chinkiang vinegar*
or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt
*For more information, see The Shanghai Pantry
Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water
to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute.
Transfer ribs to colander; rinse under cold water. Drain.
Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce,
rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat
until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will
not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to
low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a
few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD
Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
Rewarm over medium heat.
Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5
minutes. Pour sauce over spareribs and serve.
Makes 4 (appetizer) servings.
Bon Appétit
May 2007
Grace Young
Recipes 2 Page 627

May 2007
Grace Young
Recipes 2 Page 628

Almond Fruit Bars
4:19 PM
Almond Fruit Bars

Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.
Ingredients
Serving: Makes 16 to 18.
 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
 1 1/2 cups all-purpose flour
 1/2 teaspoon ground cinnamon
 1/4 teaspoon baking powder
 1/2 cup packed light-brown sugar
 1/4 cup granulated sugar
 1 large egg yolk
 3/4 cup sliced almonds
 1/2 cup fruit jam, such as cherry, plum, or raspberry
Recipes 2 Page 629

Garlic, White Cheddar & Chipotle Mashed Potatoes
4:21 PM
Subject [Gourmet_Gourmand] Garlic, White Cheddar & Chipotle Mashed Potatoes

Sent Fri day, Apri l 27, 2007 1:52 PM
Garlic, White Cheddar and Chipotle Mashed Potatoes
Ingredients
36 garlic cloves
1/3 cup olive oil
5 pounds russet potatoes, peeled, cut into 1-inch pieces

2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
4 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1-1/2 teaspoons minced canned chipotle chilies
Instructions
Preheat oven to 350 degrees F. Toss garlic with oil in baking pan. Cover with
foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15
minutes. Cool; peel and chop. Cook potatoes in large pot of boiling salted
water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl.
Add garlic and remaining ingredients. Using electric mixer, beat mixture until
smooth. Season to taste with salt and pepper. (Can be prepared 2 hours
ahead. Cover; let stand at room temperature. Rewarm, stirring constantly,
before serving.) Yield: 8 to 10 servings
Comments: Thirty-six garlic cloves may sound like a lot, but they're cooked
until mellow in flavor.
Recipes 2 Page 630

Curried Chicken
4:30 PM
Curried Chicken
Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and creamy sauce.
Ingredients
Serving: Serves 4.
 1 small red onion, cut into 1/2-inch chunks (1 cup)
 1 green apple, quartered, cored, and cut into 1-inch chunks (1 1/4 cups)
 2 garlic, sliced
 2 tablespoons ketchup
 2 teaspoons curry powder coarse salt and ground pepper
 4 boneless skinless chicken breast halves, (about 6 ounces each)
 1/4 cup low-fat plain yogurt
 1/4 cup chopped cilantro
Recipes 2 Page 631

Herbed Leek Tart
Tuesday, May 01, 2007
3:55 AM
Herbed Leek Tart

04/30/07 @ 07:37:35 am, by Kate Hopkins
, 123 views
Categories: Cakes, Pastries & Pies, Onions
I have an admission to make. I've never cooked with leeks before.

There. I've said it. I'm glad I was able to get that off of my chest.
Never once in my life have I been so moved as to pick up theses scallions on steroids. It wasn't
until researching onions that I decided that it was time.
Of course, what better way to serve leeks than mix the leeks with melted cheese and serve it
inside of a pastry? Heck, this is my approach to most foods, so why wouldn't it work with leeks?
This recipe passed the house test, meaning that all three members of my household (excluding
the felines) thought that it was pretty darn tasty.
One note: This is one of those recipes where the better the dijon mustard, the better your tart will
turn out. It's somewhat difficult to disguise cheap mustard.
 3 cups sliced leeks (approx. 9 leeks)
 1 cup chopped red sweet pepper
 2 tablespoons Dijon mustard
 1 teaspoon thyme, minced
 1 teaspoon parsely, minced
 1 teaspoon basil, minced
 1 1/2 cups Emmental cheese, shredded (swiss or Gruyere will also work)
 1 12" pie crust, made from your favorite recipe
 2 tablespoons milk
 Shredded Parmesan cheese, for garnishing
Cook leeks and garlic in hot oil in a large skillet until tender, between 5-7 minutes. Remove from
heat; stir in sweet pepper, mustard, thyme, parsley, and basil. Stir in Emmental cheese, allowing
it to melt a bit. Then set aside. Set aside.
Pre-heat your oven to 375 degrees F.
Roll out your pie crust until it's a circle with 12" in diameter. Roll one pie crust into a 12-inch
circle atop a baking sheet. Spoon half the leek mixture into the center of pie crust, leaving a 2-3
inch border. Fold a border up over the leeks leek mixture. Brush milk onto top and sides of the
crust. Sprinkle any remaining herbs as well as the Parmesan cheese on top. Place in the oven and
bake 25 to 30 minutes or until crusts are golden.
Remove from the oven and allow to cool 10 minutes.
Serves 8-10
Recipes 2 Page 632

Serves 8-10
Recipes 2 Page 633

Sweet-and-Spicy Chicken Stir-Fry
Thursday, May 03, 2007
3:32 PM
Prep: 10 min
Ready In: 20 min
Serves: 4
Ingredients
1 lb. (500 g) boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. oil
3 cups chopped mixed fresh vegetables
1/4 cup KRAFT CALORIE-WISE CATALINA Dressing
2 Tbsp. hoisin or soy sauce
Directions
1 COOK and stir chicken in hot oil in large skillet on high heat 1 min. Add vegetables and garlic; cook and stir 3 to 5 min. or unti l chicken is lightly browned.
2 ADD remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp -tender.
3 SERVE over hot cooked rice, if desired.
Substitute
Prepare as directed, substituting frozen mixed stir-fry vegetables for the chopped fresh vegetables.
Best of Season
Use whatever fresh vegetables you have on hand. Try red or green peppers, broccoli, mushrooms, carrots, snow peas and/or baby corn.
Nutritional Info
Serving Size = 1/4 th recipe
Calories 220
Total fat 6g
Saturated fat 1g
Recipes 2 Page 634

Saturated fat 1g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrate 13 g
Dietary fibre 2g
Protein 27 g
Vitamin A 60 %DV
Vitamin C 100 %DV
Calcium 2 %DV
Iron 8 %DV
Recipes 2 Page 635

GRILLED TANDOORI-STYLE CHICKEN AND MANGOES WITH MANGO
JASMINE RICE
3:34 PM
GRILLED TANDOORI-STYLE CHICKEN AND MANGOES WITH MANGO JASMINE RICE
Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

4 garlic cloves
1 tablespoon ground cumin
1 tablespoon coarse kosher salt
1/2 cup olive oil
1 cup plain whole-milk yogurt
2 (2 1/2-pound) chickens, quartered
2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
2 cups jasmine rice

3 cups water
1/2 cup pine nuts, toasted
6 fresh cilantro sprigs
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended.
Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through,
turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3
cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15
minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.
Makes 8 servings.
Bon Appétit
May 2007
Allen Susser
Cooking recipes
Recipes 2 Page 636

GLAZED LEMON POPPY-SEED CAKE
3:35 PM
A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light
crumb and smooth glaze in no time.

1/4 teaspoon salt
2 large eggs
1 1/2 cups confectioners sugar
Butter a 9-inch round cake pan.
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy,
2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix
until just combined.
Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean
and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it
with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
Serve warm or at room temperature.
Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 637

ZUCCHINI PATTIES WITH FETA
3:36 PM
Recipes 2 Page 638

Cinnamon Coffee Cake
3:37 PM

For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or
raisins) to the topping. This cake will keep at room temperature for up to three days or frozen for three months.
Serving: Serves 6. 1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a
 2 cups flour medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt.
Using a pastry cutter or two knives, cut in shortening until the mixture
 3/4 cup plus 2 tablespoons sugar resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir
 1 tablespoon baking powder in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg
and milk into remaining flour mixture.
2. Spoon batter into the prepared pan, and smooth the surface. Pour melted
 1/2 cup vegetable shortening butter over the top. Sprinkle reserved crumb mixture evenly over the
 1 teaspoon cinnamon butter. Bake the cake until a toothpick inserted in the center comes out
clean, about 35 minutes.
 1 large egg, beaten
First published
 3/4 cup milk
 2 tablespoons butter, melted
Recipes 2 Page 639

POMEGRANATE-GLAZED CARROTS
3:38 PM
The ubiquity of pomegranates in Morocco inspired food editor Maggie Ruggiero to add one nontraditional ingredient —
pomegranate juice — to this very traditional meze; its tartness turns up the volume on all the flavors, and its color lends a
beautiful mahogany sheen.

1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
3/4 teaspoon coriander seeds, toasted and lightly crushed
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and sauté, stirring occasionally,
5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until
carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute.
Discard cinnamon stick and serve carrots hot or at room temperature.
Makes 6 servings.
Gourmet
May 2007
Recipes 2 Page 640

Margarita Granita
3:40 PM
Margarita Granita
Prep: 10 minutes Total: 6 hours 10 minutes
Spoon granita into salt-rimmed glasses, cocktail style. Rub rims with a lime wedge (or dip in water); then dip in
a shallow bowl of coarse salt.
Serving: Serves 6. 1. In a medium saucepan, cook 3 3/4 cups water and sugar over
 1 cup plus 2 tablespoons sugar medium-high heat, stirring, until sugar has dissolved, about 1
minute. Stir in lime zest and juice, tequila, and orange juice.
 1 tablespoon lime zest
Season with 1/4 teaspoon salt.
 6 tablespoons freshly squeezed lime juice, (about 3 limes) 2. Pour mixture into a shallow dish; cool, then cover tightly with
 3 tablespoons tequila plastic wrap. Freeze until set, 6 hours or overnight. Using the
tines of a fork, scrape mixture until flakes form. Freeze
 2 tablespoons fresh orange juice (covered) until ready to serve. Garnish with lime wedges, if
 Coarse salt desired.
 Lime wedges, for serving (optional)
First published
Recipes 2 Page 641

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
3:42 PM
Cooking recipes
Recipes 2 Page 642

Mango Guacamole
3:43 PM
Mango Guacamole
Serving: Makes 3 cups. 1. To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a
 2 garlic cloves, minced vegetable peeler, remove skin and discard.
 1/4 cup packed fresh cilantro leaves, chopped 2. With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit
(discard pit).
 1/4 cup freshly squeezed lime juice, (about 2 limes)
3. Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips;
 1 serrano chile, minced (ribs and seeds removed for less heat, if desired) cut strips lengthwise into pieces.
 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces 4. To make guacamole: In a medium bowl, combine avocados, mango, garlic,
 1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently,
leaving texture chunky.
 Coarse salt First published
Recipes 2 Page 643

Chickpea (Garbanzo Bean) and Tomato Salad
4:22 PM
Fresh summer tomatoes, garbanzo beans (also known as chickpeas), hard boiled eggs, and sweet onions, tossed with a light vinaigrette - here are
the makings of a surprisingly delicious summer salad. I made this for lunch yesterday from a recipe in a recent issue of Sunset Magazine. I
particularly love the balance in the salad - the acidity of the tomatoes and vinegar with the sweetness of the onions, the parsley which supplies a
bitter, the salt, the olive oil, and the protein from the beans and eggs. It's a complete, light meal in itself.
2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
4 tomatoes (about 2 lbs.), cored and chopped
4 large hard-boiled eggs, peeled and chopped
2 cups of chopped sweet onion (Vidalia, Walla walla, or another variety)
6 Tbsp of white wine vinegar or sherry vinegar
1 teaspoon salt
C hopped parsley for garnish
1 C ombine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.
2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on
chopped parsley. Serve immediately.
You can chill the undressed salad up to six hours, until ready to serve.
Serves 6-8.
Adapted from a recipe in Sunset Magazine, from a family recipe of C atalonian Eva Bertran, EVP of Gloria Ferrer C hampagne C aves.
Links:
The Five Tastes - explanation in the Wikipedia
Recipes 2 Page 644

Easy Beef and Broccoli
4:24 PM
Prep: 10 min
Ready In: 20 min
Serves: 4
Ingredients
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated fresh gingerroot
2-2/3 cups hot cooked instant white rice
Directions
1 HEAT oil in large nonstick skillet on medium -high heat. Add meat; cook 3 min. or until browned, stirring frequently.
2 ADD broccoli, hoisin sauce, dressing and ginger; stir. Cover. Cook 5 min. or until heated through.
3 SERVE over rice.
Recipes 2 Page 645

Substitute
If you can't find beef stir-fry strips in your supermarket, use any grilling steak, cut into thin strips, instead.
Nutritional Info
Serving Size = 1 cup (250 mL)
Calories 400
Total fat 13 g
Saturated fat 1.5 g
Cholesterol 50 mg
Sodium 540 mg
Carbohydrate 40 g
Dietary fibre 3g
Sugars 2g
Protein 32 g
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 25 %DV
Recipes 2 Page 646

Moroccan-Rubbed Grilled Steak & Sweet Potatoes
4:33 PM

Makes 4 servings
Ingredients
1 Tsp. ground allspice
1 Tsp. ground cumin
1 Tsp. ground ginger
1 Tsp. kosher salt
½ Tsp. ground cinnamon
½ Tsp. ground coriander
½ Tsp. cayenne pepper
1 pound strip steak, trimmed of visible fat and cut into 4 portions
2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced
1 medium red onion, halved and very thinly sliced
4 Tsp.s canola oil
1 Tsp. freshly grated orange zest
Instructions
1. Preheat grill to high.
2. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne
in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes
and onion with canola oil, orange zest and the remaining spice mixture.
3. To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help
protect the ingredients from burning); generously coat the top piece with cooking spray. Spread
half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of
foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the
packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
4. Place the packets on the hottest part of the grill and cook, switching the packets' positions on
the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and
cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates
and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve
alongside the steaks.
Tips & Nutrition Facts

Nutrition Facts: Per serving: 337 calories; 18 g fat (6 g sat, 8 g mono); 69 mg cholesterol; 20 g
carbohydrate; 22 g protein; 3 g fiber; 347 mg sodium; 480 mg potassium. Nutrition bonus:
Vitamin A (220% daily value), Zinc (26% dv), Vitamin C (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 medium- fat meats, 1 fat
Recipes 2 Page 647

Wok-Seared Chicken Tenders with Asparagus & Pistachios
4:34 PM

Ingredients
1 Tbsp. toasted sesame oil
1 ½ pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 Tbsp.s minced fresh ginger
1 Tbsp. oyster-flavored sauce
1 Tsp. chile-garlic sauce (see Ingredient Note)
¼ C shelled salted pistachios, coarsely chopped
Instructions
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes.
Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic
sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir
in pistachios and serve immediately.

Ingredient Notes:
Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the
underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders
will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-
friendly breaded "chicken fingers."
Chile-garlic sauce is a blend of ground red chiles, garlic and vinegar and is commonly used to
add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian-food
section of large supermarkets. It will keep in the refrigerator for up to 1 year.
carbohydrate; 30 g protein; 3 g fiber; 175 mg sodium; 326 mg potassium.
Nutrition bonus: Folate (35% daily value), Vitamin A (20% dv), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Recipes 2 Page 648

Spring Stir-Fry in Peanut Sauce
4:58 PM
Prep: 15 min
Ready In: 30 min
Serves: 4
Ingredients
2 Tbsp. KRAFT Peanut Butter
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper
1 Tbsp. oil, divided
1 lb. (500 g) boneless skinless chicken breasts, cut into strips
4 cups mixed fresh vegetables, such as broccoli florets and red pepper strips
225 g (about 1/4 of 900-g pkg.) fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water
2 green onions, sliced
Directions
1 MIX dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on med ium-high heat. Add chicken; cook and stir 5 to
8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
2 HEAT remaining 1 tsp. oil in same skillet on medium-high heat. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp -tender.
3 ADD pasta, vegetables and sauce mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooki ng water until sauce is of desired
consistency. Sprinkle with onions.
Jazz It Up
For a zestier peanut sauce, add 1 Tbsp. lime juice to the sauce ingredients.
Nutritional Info
Serving Size = 2 cups (500 mL)
Calories 510
Total fat 16 g
Saturated fat 2g
Recipes 2 Page 649

Saturated fat 2g
Sodium 980 mg
Carbohydrate 54 g
Dietary fibre 5g
Protein 37 g
Vitamin A 35 %DV
Vitamin C 240 %DV
Calcium 4 %DV
Iron 20 %DV
Recipes 2 Page 650

White Beans and Cherry Tomato Salad
4:59 PM
If you've ever grown cherry tomatoes in your garden, you know how wonderfully prolific they can be this time of year. The following salad combines the sweetness of
summer cherry tomatoes with white beans and parsley. The secret sauce is the dressing, which includes garlic and rosemary infused olive oil, and a paste made of
garlic, lemon, Parmesan and anchovies. If you want a vegetarian option, omit the anchovies, if not, by all means include them. Or, if you don't have access to
anchovies, add a dash or two of Worcestershire sauce.
1 15-ounce cans of white beans, such as Great Northern or canelli beans, drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
Dressing ingredients
3 cloves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped (omit for vegetarian option)
3/4 teaspoon Kosher salt
1 teaspoon lemon zest
1/4 cup of lemon juice
1 Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from
the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.
2 Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan
cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smoth.
3 In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the
reserved olive oil, tomatoes, and parsley.
Serves 6 to 8.
Recipe adapted from Fine C ooking magazine.
Recipes 2 Page 651

Crab with Hazelnuts Salad
5:00 PM
Most crab lovers know that fresh crab pairs well with avocado. But have you ever tried it with roasted hazelnuts (also called Filberts)? I got this idea
from an appetizer prepared by an Oregon chef (where they grow a lot of hazelnuts). It's lovely.
1 1/2 cups fresh lump crab meat
1/2 cup chopped roasted hazelnuts
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
1 Tbsp olive oil
Salt to taste
4 large pieces of butter lettuce, rinsed and patted dry
In a medium sized bowl mix the hazelnuts, celery, onion, parsley, lemon juice, olive oil, ground pepper, and salt. Gently fol d in the lump crab meat,
trying not to break up the crab too much.
Make individual servings, about a half cup each over a piece of butter lettuce.
Serves 4.
Recipes 2 Page 652

Call of the wild
Friday, May 04, 2007
2:19 AM
http://www.chicagotribune.com/features/food/foodanddrink/sns-fdcook1-
wk4,0,3808434.story
FOOD FEATURES
Call of the wild
Indoor and outdoor treasure hunts yield exotic mushrooms.
By Donna Pierce
In case you haven't noticed, there's a fungus boom bringing woodsy flavors and
aromas to a kitchen near you. From morels in the wild to porcini in the
supermarket, mushroom availability continues to pop up, although not quickly
enough for everyone this season.
"We are harvesting and selling 10,000 pounds of exotic mushrooms every week.
That's a 400 percent increase over five years ago," said Bob Engel, director of
marketing and chef liaison for Gourmet Mushroom Inc., a 30-year-old Sebastopol,
Calif., company specializing in exotic mushrooms.
The company sells cultivated mushrooms to restaurants and specialty grocery

stores, varieties that include clamshell, oyster, nameko and hen of the woods, all
under the Mycopia label in Whole Foods Markets in the Chicago area.
The firm also brokers wild mushrooms -- chanterelles, matsutakes, cepes, morels,
hedgehogs and black trumpets -- gathered by foragers. These are mushrooms that
no one yet knows how to cultivate. But that end of the business hasn't exactly
boomed during the past three years, according to Engel. Demand is there, but
tempermental weather has shortchanged the wild harvest.
"Just like the lingering cold snap that delayed the springtime Illinois morel season
this year, it has been the same case around the country," Engel said.
The supply of foraged wild mushrooms may be low, but there is high demand from
enthusiastic morel mushroom hunters in Illinois and surrounding states.
"The waiting is the hardest part," quoted Michael Kuo, an English instructor at
Eastern Illinois University in Charleston, who is fond of that line from a hit song by
Tom Petty and the Heartbreakers. Kuo said there is always a sense of anticipation
among Midwestern mushroom hunters while they wait for the season, which varies
from year to year. It can begin as early as late March and end as late as mid-May,
depending on warm temperatures and rainfall. So far, this year seems to be rolling
out as one of scarcity.
"It depends on so many factors," said Kuo, whose book, "100 Edible Mushrooms,"
is scheduled for publication in October and expands on his earlier "Morels,"
published in 1995.
"Morels are the spring mushroom in Illinois," added Joe McFarland, a staff writer
for Outdoor Illinois magazine, published by the Illinois Department of Natural
Recipes 2 Page 653

Resources.
Other wild mushrooms, such as jelly ears, come into play as the season
progresses into fall and winter but they don't approach morel popularity, McFarland
said. Jelly ears often grow on decaying logs. They liquefy when cooked and must
be first dried, then reconstituted before using in recipes, a practice Kuo describes
as "rather a lot of work for what is in the end a fairly tasteless mushroom."
Kuo describes the Devil's Urn, a goblet-shaped mushroom usually found growing
in clusters among decaying hardwood sticks, as "unappetizing" and "not worth the
culinary time."
It's crucial to be cautious when foraging for mushrooms. Some mushrooms, such
as false morels, are poisonous.
Three factors distinguish true morels from false: true morels are hollow, do not
have wavy caps and lack reddish colors -- warning signs that Kuo has put to rhyme
for springtime morel hunters:
"If it ain't hollow, don't swallow.
If it's wavy, don't make gravy.
If it's reddish, you could be deadish."
Kuo's book and others flip between illustrations and warnings. The University of
Illinois Extension Service offers online information about mushrooms by searching
web.extension.uiuc.edu/state/natres.html. But for identifying wild mushrooms, it
sends you to the Regional Poison Control Center in Rockford. The posting
describes the Peterson Field Guide to Mushrooms as a good reference, but "not
an absolute authority."
Even those who enjoy the thrill of the hunt opt for safer choices when it comes to
preferences.
Kuo's personal favorite fungus? "Porcini," he said. There's good news and bad
news. "They're unfortunately rare in our area," he said, but you can find them in the
safest place to hunt for mushrooms, a place Kuo describes in his upcoming book:
"Your grocery store."
Browse through the produce section and you may be surprised at the choice these
days: cremini, enoki, oyster, shiitake, button mushrooms and their relative,
portobellos. And the best part of their increasing commercial availability is that we
can shop for them throughout the year without waiting for them to come into
season. It also makes the seasonal hunt for those that are only available fresh
once a year all the more enthusiastic.
Engel, who worked for several decades as a chef before joining the mushroom
company, said that part of mushrooms' appeal is their broad range of amino acids,
very much like that found in meat. He said that the glutamic amino acid in
mushrooms is "a naturally occurring flavor enhancer and high in umami, a savory
flavor component that is now widely accepted as the fifth flavor," after salty, sweet,
bitter and sour.
But foragers insist on the great flavor of the wild mushroom over the cultivated.
Magazine writer McFarland plans to highlight popular cultivated and wild
mushrooms among the 40 edible mushroom species in a book he is writing with
Gregory Mueller, curator of mycology at the Field Museum.
McFarland remembers the afternoon that converted him into a lifelong mushroom
Recipes 2 Page 654

hunter. He was 10 years old when his German grandfather took him on a hunt.
"I think he sensed hunting mushrooms was something he needed to pass on from
his mushroom hunting days in Germany," McFarland said. "It was the first and last
time he ever took me on a mushroom hunt. It was part treasure hunt, part Easter
egg hunt. I remember how he sliced open one of our finds and showed me how it
was supposed to look when it was safe to eat ... snowy white on the inside.
"My grandfather taught me that a thing like learning to distinguish safe and unsafe
mushrooms was equal [to] learning to recognize the difference between enemies
and friends."
McFarland was all set to supply 100 pounds of morels, which he does every year,
for the annual April morel dinner at Tom's Place, a restaurant in DeSoto, just north
of Carbondale, that is hosted by his friend, co-owner/chef Lasse Sorensen. This
year's event, which features morels in every course (even a tiramisu dessert), was
supposed to be this week.
By mid-April, with 100 people invited for dinner, and a waiting list of 40 eager to
take the place of any last-minute cancellations, Sorensen sounded a bit down.
"I'm afraid to think it, but maybe the freezing weather killed all the black morels," he
said with a sigh. "Last year we worried because it was dry; this year, it's too wet
and too cold."
How many mushrooms had McFarland gathered?
"I managed to collect about 15 or so pounds. We'll pull through somehow,"

McFarland said. "Everyone around here seems to agree this is the worst morel
season they can recall."
"Joe's the only friend I know who has found any mushrooms so far," Sorensen
said. "And because of the horrible weather, the last quote I got for buying fresh
morels was $68.50 a pound. I normally pay $11 a pound during morel season."
"But I'm not worried," Sorensen said. "Joe says he'll never do it again every year.
And every year, he always manages to find enough mushrooms."
Meanwhile, as McFarland, keeps searching; the guests are expected at 6 p.m.
Was Tom Petty singing about morels in "The Waiting"?
"You take it on faith.
You take it to the heart.
The waiting is the hardest part."
Foraging for morels
Mushroom expert Michael Kuo invited members of a discussion group on his Web
site, mushroomexpert.com, to report on any early morel sightings. Chris Matherly
filed this first report on the discussion board on March 9, under the topic, "First
morel of the season outside of California."
"I again tried today at a different location here in Central Georgia. I had given up
hope and was on my way back to my truck, and then it popped out at me! One nice
fresh lonesome morel, 2 inches tall. So the season has started officially here in the
South."
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Since he created this site a decade ago, it averages 50,000 hits a month, Kuo said.
Most are mushroom enthusiasts looking to exchange information with like-minded
folks scattered across the country.
Fungi finder
Here's a guide to a few mushrooms, both commercial and wild.Although this list
offers tips for the best use of each mushroom, don't be afraid to interchange them
in recipes.
BROWN BEECH
(Hypsyzygus tessulatus)
Cultivated fresh
a.k.a.: clamshell, hon-shimeji
Noted for: crunchy texture, mild, nutty flavor
Recommended use: sauces, soups, stews,
stir-fries
CHANTERELLE
(Cantharellus cibarius)
Fresh or dried
Related varieties: black trumpet, a.k.a.: girolle, pfifferling
Noted for: apricot color, rich flavor, meaty texture
Cuisine: Central European, French, Russian
Recommended use: sauces, poultry, game, pasta
CREMINI
(Agaricus bisporus)
Fresh
a.k.a.: crimini, brown mushrooms
Noted for: deeper, denser, earthier flavor than related white button mushroom
Cuisine: American
Recommended use: base for stuffing, sliced or chopped in salads, soups
ENOKI
(Flammulina velutipes)
Fresh
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Fresh
a.k.a.: enokitake, golden mushrooms
Noted for: mild flavor with light crunch; flowerlike shape with long, slender stems
and tiny caps
Cuisine: Japanese
Recommended use: salads, sandwiches, garnishes
HEN OF THE WOODS
(Grifola frondosa)
Fresh
a.k.a.: maitake, sheep's head, dancing butterfly
Noted for: firm texture, distinctive aroma, woodsy taste, stands up to braising
Cuisine: Central European
Recommended use: chicken or veal cream sauces, hearty beef sauces such as
stroganoff
MOREL
(Morchella angusticeps)
Fresh or dried
a.k.a.: none
Noted for: spongy, honeycomb cap and rich, nutty flavor
Cuisine: Central European, French, North American
Recommended use: creamy sauces, vegetable, veal, seafood, poultry
OYSTER
(Pleurotus ostreatus)
Fresh
a.k.a.: pleurotte
Noted for: wide color range, from white to gold, blue, pink or black, delicate, earthy
flavor
Cuisine: French, North American
Recommended use: seafood, grilling, broiling, pasta, rice (onions and butter bring
out flavor)
PORCINI
(Boletus edulis)
Mostly dried
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Mostly dried
a.k.a.: cepe, bolete, porcino
Noted for: deep, woodsy flavor
Cuisine: French, Italian, Polish, German
Recommended use: grilling, pasta sauces, soups
PORTOBELLO
(Agaricus bisporus)
Cultivated
a.k.a.: portabella
Noted as: larger, hardier relative of white and crimini mushrooms
Cuisine: American
Recommended use: stir-fries, grilling, broiling, meat alternative
ROYAL TRUMPET
(Pleurotus eryngi)
Fresh
a.k.a.: king oyster, French horn, eryngi
Noted for: sturdy stems remain firm after cooking
Cuisine: Asian, American
Recommended use: grilling
SHIITAKE
(Lentinus edodes)
Fresh or dried
a.k.a.: oak, Chinese black forest
Noted for: broad, umbrella-shaped caps, woodsy flavor with meaty texture
Cuisine: Asian
Recommended use: soups, sauces, grilling, stir-fries
WOOD EAR
(Auricularia polytricha)
Fresh or dried
a.k.a.: tree ears, cloud ears
Noted for: slippery, slightly crunchy texture, very little flavor
Recipes 2 Page 658

Cuisine: Asian
Recommended use: Chinese dishes such as soups and moo shu pork
Sources: "Almost Vegetarian" by Diana Shaw;
"Faye Levy's International Vegetable Cookbook"; "Joe's Book of Mushroom

Cookery," by Jack Czarnecki
Morel tiramisu
Preparation time: 1 hour, 30 minutes

Yield: 10 servings
This unusual pastry and custard dessert is adapted from a recipe by Lasse
Sorensen, executive chef of Tom's Place in DeSoto, Ill. Tiramisu means "pick me
up" in Italian.
Ingredients
3 Tbsps. each: coffee liqueur, hazelnut liqueur, light rum, dark rum
2 Tbsps. instant espresso powder
2 1/2 cups prepared very strong coffee, chilled
1 container (8 ounces) mascarpone cheese
2 pasteurized egg yolks
2 1/2 tsps. sugar
1 pint whipping cream
1 Tbsp. butter
10 morel mushrooms, stemmed, chopped
30 ladyfinger cookies
1 Tbsp. plus 11/2 tsps. cocoa powder
1. Mix together liqueurs and rums in a measuring cup; stir half of this mixture into a
large bowl. Add espresso powder to the bowl; stir until dissolved. Stir in brewed
coffee. Set bowl aside. Stir the remaining half of the liqueur mixture and the
mascarpone together in a large bowl, whisking until no lumps remain.
2. Beat the egg yolks and sugar with a mixer on medium-high speed until foamy,
about 3 minutes. Add the mascarpone mixture, blending well; set aside. Whip the
cream in a large bowl with mixer until soft peaks form. Fold whipped cream into the
mascarpone mixture; set aside.
3. Melt the butter in a large skillet over medium-high heat; add morels. Cook until
morels begin to pop, about 5 minutes.
4. Add ladyfingers into the coffee mixture; soak well. Arrange a layer of ladyfingers
side-by-side on the bottom of a 9-by-5-inch loaf pan lined with overlapping plastic
wrap. Spoon mascarpone mixture over ladyfingers, creating a layer the same
depth as the cookies. Add a layer of morels. Repeat in the same order until all
ingredients are used, ending with mushrooms. Sprinkle with cocoa.
5. Cover; refrigerate at least 12 hours. Place dessert platter over the pan; turn to
unmold. Remove the plastic sheets. Cut into slices.
Nutrition information per serving: 418 calories, 70% of calories from fat, 33 g fat, 19
g saturated fat, 210 mg cholesterol, 24 g carbohydrates, 8 g protein, 82 mg
Recipes 2 Page 659

sodium, 1 g fiber
Artichoke-shiitake pizza

Yield: 8 servings
Adapted from "100 Edible Mushrooms," by Michael Kuo with John David Moore
and Davin DeShazer.
Ingredients
1 unbaked 10- to 12-inch pizza crust

2 Tbsps. olive oil
2 cloves garlic, slivered lengthwise
1/2 sweet onion, sliced into thin rings
2 small red or yellow bell peppers, thinly sliced
1/2 of a 3-ounce jar of artichoke heart pieces, drained
1 cup thinly sliced fresh shiitake mushroom caps
4 ounces pitted kalamata olives, chopped
1 package (8 ounces) shredded mozzarella cheese
1/3 cup shredded Parmesan cheese
1. Heat oven to 400 degrees. Prepare unbaked pizza crust according to package
instructions; brush with the oil. Arrange remaining ingredients, except cheeses, in
order as listed over crust. Top with mozzarella, then Parmesan.
2. Bake until the cheese melts and crust edges brown, about 8-10 minutes.
sodium, 1 g fiber.
Fricassee of fish and shellfish with wild mushrooms and braised greens

Yield: 4 servings
Use your choice of tender mixed greens for this recipe, adapted from "The
Greenmarket Cookbook," by Joel Patraker and Joan Schwartz.
Ingredients
4 cups mixed greens, such as mache, baby beet greens, pea shoots, chard,
mustard and mizuna
1 cup chicken, fish or vegetable broth
1 cup small whole wild mushrooms, or larger mushrooms, sliced
6 each: littleneck clams, mussels
1/4 pound each: medium shelled shrimp, sea scallops
1/4 pound halibut or cod fillet
1/2 tsp. salt
Recipes 2 Page 660

1/2 tsp. salt
1. Combine the greens, broth and oil in a large skillet; heat to a boil over medium-
high heat. Add the mushrooms; cook, stirring, until the greens are softened and the
liquid is reduced by half, about 5 minutes.
2. Add the clams and mussels; cover. Cook 3 minutes. Add the remaining seafood;
cover. Cook, shaking the pan once or twice until the mussels and clams have
opened and the halibut is almost cooked through, about 4 minutes. Discard any
unopened clams or mussels. Season with salt and pepper to taste.
3. Place the cooked greens and mushrooms in the center of 4 plates or shallow
bowls; arrange the seafood around the greens. Pour the pan juices around the
greens and seafood.
sodium, 1 g fiber.
Asparagus with morels

Yield: 6 servings|
If using fresh morels in this recipe adapted from "The Cooking of Southwest France" by
Paula Wolfert, wash them by swishing in water mixed with lemon juice.
Ingredients
2 ounces dried morels, or 1/2 pound fresh morels, halved if large, see note
1 1/4 cups plus 2 tablespoons warm water
1/2 cup milk
2 Tbsps. unsalted butter
1 Tbsp. lemon juice
1 tsp. salt
1 cup creme fraiche
3 dozen stalks asparagus, trimmed
2 tsps. sherry or port
12 sprigs flat-leaf parsley
1. Place dried morels in a medium bowl with 1 1/4 cups of the water and the milk. Let
soak 30 minutes. Strain through cheesecloth, reserving liquid. Combine soaking liquid
and morels in a medium skillet over medium-high heat. Heat to a boil; cook until liquid is
absorbed, about 5 minutes.
2. Add the butter, remaining 2 Tbsps. of the water, lemon juice, 1/2 tsp. of the salt and
pepper to taste. Cook, stirring, until moisture evaporates, about 12 minutes. Add 1/2 cup
of the creme fraiche and broth; heat to a boil. Remove from heat; set aside. Keep warm.
3. Meanwhile, heat a medium saucepan of salted water to a boil over medium-high

heat; add the asparagus. Cook until crisp-tender, about 6 minutes. Remove asparagus
to a paper towel to dry; transfer to a serving platter.
4. Add the sherry, remaining 1/2 cup of the creme fraiche, remaining 1/2 tsp. of the salt
Recipes 2 Page 661

and pepper to taste to the mushroom mixture, stirring until combined. Pour sauce over
asparagus.
Note: If using fresh morels, begin with Step 2.
Nutrition information per serving: 185 calories, 61% of calories from fat, 12 g fat, 8 g
saturated fat, 28 mg cholesterol, 11 g carbohydrates, 7 g protein, 494 mg sodium, 2 g
fiber.
Recipes 2 Page 662

Honey Herb Salmon
2:45 AM
Honey Herb Salmon

source: about.com
Honey enhances the flavor of delicious fresh salmon fillets, and the lavender makes it extra-special. If you
can't find lavender, use herbes de Provence or a combination of your favorite herbs. Start this a little
ahead of time so the herbs and oil have time to blend, then the salmon should marinate for a short period
of time.
INGREDIENTS:

1/2 teaspoon dried leaf thyme
1 teaspoon fresh rosemary, chopped
1 tablespoon dried lavender flowers, crumbled (or use a combination of parsley and other favorite herbs)
Dash salt
1/4 cup honey
Olive oil for pan
4 salmon fillets
PREPARATION:
Combine oil, herbs, and seasonings in a small bowl. Cover and refrigerate for a few hours or overnight.
Combine the oil mixture with the honey in a large food storage bag; place salmon fillets in the mixture,
turning to coat well. Cover and refrigerate for at least 2 hours or up to 4 hours.
Heat oven to 375°Heat about 1 tablespoon of olive oil in a large ovenproof skillet; sear the salmon, skin
side down, for about 4 minutes. Move the skillet to the oven and cook, uncovered, for about 12 minutes,
or until salmon flakes with a fork. It will cook a little more when removed from oven, so don't overcook
Serves 4
Recipes 2 Page 663

Roast Chicken with Potatoes, Lemon, and Asparagas
2:46 AM
I made this tonight for the second time. It was REALLY really good! Definitely
worth doing again. And for once I pretty much stuck to the recipe! It's from Martha
Stewart's Everyday Food Magazine.
8 pcs chicken, small, with skin on

1.5 lbs potatoes, peeled if not new, and cut in half
3 Tblspns butter
Coarse salt and fresh ground pepper
1 bunch of asparagas, trimmed
1 lemon, cut into 8 wedges
6 sprigs fresh thyme, or sprinkle of dried
Preheat oven to 450F. Place potatoes and half the butter in a roasting pan. (I used
a glass pan.) It shouldn't be too deep as you want the veggies to roast, not steam.
Season with salt and pepper, toss together, and roast for 20 minutes.
Place chicken, skin side up, on top of the potatoes. Roast approx 20 minutes, until
the chicken begins to brown.
Scatter asparagas, lemon, and remaining butter over top of chicken. Sprinkle with
thyme. Finish cooking... about 15 minutes. The vegetables should be cooked and
the chicken nicely browned. Serve up onto plates and then pour a little of the
roasted lemon sauce over top.
Fantastic recipe!
Recipes 2 Page 664

Coffee Oreo Cookie Mount Gay Ice Cream
2:47 AM
Some things, prepared with delightful results in the exuberance of our youth, when made again 10, or 20 years later, don't quite live up to the
blissful memory. This coffee, oreo cookie, Mount Gay ice cream is not one of those things. It is as good as my dear friend Heidi H remembers it,
when she made it with friends in an old fashioned, hand cranked ice cream maker decades ago. Heidi and I made a batch of this ice cream together
recently with the new ice cream maker I got for her for her birthday. She will tell you that I was slightly skeptical at first. "Are you sure this isn't
something that was good just because you all were clearly enjoying the Mount Gay rum?" At first taste I was an instant convert. This is a great ice
cream combination. Leave out the rum if you must, but keep it in if you can; its flavor addition is important. Note that in this recipe the oreo
cookies are added before the ice cream is made, so that they almost completely disintegrate into the ice cream. You can fold them in after the ice
cream is made if you want.
2 cups heavy cream
1 cup milk
Pinch of Salt
4 teaspoons instant coffee (get decaf)
2/3 cup sugar
6 egg yolks
10 oreo cookies, crushed
2 ounces Mount Gay rum, or other golden rum
1 Heat 1 cup of the cream, 1 cup of milk, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling. Stir in the
instant coffee until it is dissolved.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set in an ice water bath in a larger bowl. Set a mesh seive on top of the bowls.
Set aside.
3 In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so
that the egg yolks are tempered by the warm milk, but not cooked by it. Pour the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens
and coats the spatula so that you can run your finger across the coating and have the coating not run. Be patient. This step can take 5 to 10
minutes.
5 Pour the custard through the seive and stir it into the chilled cream. C hill mixture thoroughly in the refrigerator.
6 When thoroughly chilled and ready to put into your ice cream maker, add the 2 ounces of rum and the crushed oreo cookies. Process the mixture
into your ice cream maker according to the ice cream maker directions.
Links:
Learn how to make perfect ice cream with David Lebovitz' brilliant book, the Perfect Scoop: Ice C reams, Sorbets, Granitas, and Sweet
Accompaniments, the source of the base ice cream recipe used here.
Recipes 2 Page 665

Lime Mango Sorbet
Sunday, May 06, 2007
5:36 PM
Lime Mango Sorbet
Lim e , mango, sugar, a dash of te quila. These ingre dients are just destined to be together in a sorbet. Unlike lemon sorbet
which can be quite tart, this lime mango sorbet has the smoothing influence of the mango. The addition of tequila not only
adds a hint of margarita to the flavors, but helps keep the sorbet from getting icy.
1 cup sugar
1 cup wate r
Ze st from one lime
3 ripe m angos (about 2 1/2 pounds)
1/2 cup lime juice
Pinch salt
3 Tbsp tequila
1 He at the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.
2 C ut the flesh from the mangoes (see How to C ut a Mango).
3 Put the m ango pieces, sugar wate r, lime juice, and salt into a blender. Blend until completely smooth. Pour into a
m e dium bowl, cove r with plastic wrap, and re frigerate until completely chilled.
4 W he n re ady to put the chilled lime m ango puré e into your ice cre am m aker, m ix in the tequila. Process the mixture in
your ice cre am maker (Amazon sells a good one) according to the ice cre am maker directions. Transfer m ixture to a plastic
storage container and freezer in your fre ezer until firm, at least 6 hours.
Mak es almost 1 quart.
Be ing a fabulous color ye llow, this lime mango sorbet is also our contribution to Barbara Harris' A Taste of Yellow e vent in
which food bloggers from all over the world cre ate a yellow food to show support for Lance Armstrong's LIVESTRONG Day.
I had the great pleasure of visiting Barbara in Aukland last year, whe n she was just coming off of several difficult rounds of
che m otherapy. Her cancer has re cently re turned, and Barbara is once again combatting this disease. Please join me in
se nding Barbara prayers and wishes for a complete re covery.
LIVESTRONG Day is the Lance Armstrong Foundation's initiative to unify people affected by cancer and to raise aware ness
about cancer survivorship issues on a national level and in local communities across the country. LIVESTRONG Day 2007
occurs on W ednesday, May 16. If you would like to donate to the LIVESTRONG Foundation, please donate here.
Simply Rec ipes http://www.s implyrecipes.com
Recipes 2 Page 666

SWEET PEA AND ARTICHOKE LASAGNA
Wednesday, May 09, 2007
3:40 PM
For a quick defrost, microwave the veggies in bowls for one to two minutes on high.
2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped

1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)
Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes,
1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and
next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared
baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed
to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over
artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke
mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2
cups mozzarella over. Tent with foil, sealing edges.
Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and
brown on top, about 25 minutes. Let stand 15 minutes before serving. Nutritional
analysis per serving: 495.16 Calories (kcal), 56.6% Calories from Fat, 31.13 (g) Fat,
17.67 (g) Saturated Fat 145.24 (mg) Cholesterol, 27.26 (g)
Bon Appétit
June 2007
Recipes 2 Page 667

June 2007
Recipes 2 Page 668

VANILLA-POACHED APRICOTS WITH ZABAGLIONE
3:42 PM
Silky zabaglione, warm from cooking but also imbued with deep heat from the wine,
cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with
Marsala, this more subtle version gives the season's first apricots a chance to shine.
For apricots
1/2 vanilla bean, halved lengthwise
1 1/2 cups water
1 cup sugar
3 (4- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted
For zabaglione
3 large egg yolks
1/3 cup sugar
2 tablespoons dry white wine (preferably Swiss)
Poach apricots:
Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar,
zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
Carefully add apricots, then reduce heat and poach at a bare simmer, turning over
once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes.
Transfer apricots and syrup to a large shallow bowl and cool to room temperature,
about 1 1/2 hours.
Make zabaglione:
Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld
electric mixer at medium speed or whisk vigorously until combined well.
Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in
Recipes 2 Page 669

volume, 5 to 6 minutes.
To serve:
Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve
immediately.
Cooks' notes:
• The eggs in this recipe will not be fully cooked, which may be of concern if salmonella
is a problem in your area.
• Apricots can be poached 2 days ahead and chilled, covered. Bring to room
temperature before serving.
Makes 6 servings.
Gourmet
May 2007
Recipes 2 Page 670

SHIITAKE AND CHANTERELLE PIZZAS WITH GOAT CHEESE
3:42 PM
There's enough dough for one more pizza, so freeze the extra. The vital wheat gluten
flour is high in protein and helps create a chewy crust. It's sold at some supermarkets
and natural foods stores. Bread flour will also give great results.
Dough
2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 tablespoons vital wheat gluten flour or bread flour
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (105°F to 115°F)
1 1/2 teaspoons active dry yeast
3 1/2 tablespoons extra-virgin olive oil, divided
Additional unbleached all purpose flour (for kneading and shaping)
Topping
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced
1 cup (packed) coarsely grated whole-milk mozzarella cheese

6 ounces chilled soft fresh goat cheese, coarsely crumbled
2 tablespoons sliced fresh chives
For dough:
Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons
warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5
minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through
feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
Recipes 2 Page 671

Transfer dough to lightly floured surface; knead until smooth and elastic, adding more
flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-
gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2
hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down
occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1
week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at
room temperature 1 hour before shaping.
For topping:
Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle
with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead.
Cool, cover, and chill.
Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on
separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if
springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup
Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas
on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at
room temperature 30 minutes.
Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet
on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment
onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts
are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.
Makes two 10-inch pizzas.
Bon Appétit
June 2007
Jeanne Thiel Kelley
Recipes 2 Page 672

TANDOORI CHICKEN
3:43 PM
TANDOORI CHICKEN
Removing the skin from the chicken legs allows the spices in vindaloo paste to
penetrate the meat, while yogurt locks in moisture during cooking.
1 cup plain yogurt (not low-fat; preferably Greek-style)

1/4 cup chopped fresh mint leaves
2 tablespoons vindaloo paste (preferably Patak's brand)
1 teaspoon salt
6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded
Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan
with foil.
Stir together all ingredients except chicken in a large bowl until combined well. Coat
both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler
pan, arranging them in 1 layer.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
Makes 6 servings.
Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 673

Perfect Guacamole
10:16 PM
Perfect Guacamole
For Cinco de Mayo, from the recipe archive

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec
Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe
avocados. C heck for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado
is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the
avocado may be past ripe and not good. In this case, taste test first before using.
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
1 C ut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to
C ut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and
mash some more. C hili peppers vary individually in their hotness. So, start with a half of one chili pepper
and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your
hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for
several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with
this recipe and adjust to your taste.
3 C over with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching
it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Variations
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip.
Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is
my favorite.
Links:
What's in a Name? The Avocado Story - how the avocado got its name, from NPR
www.avocado.org's Guacamole C entral - more versions of guacamole
Recipes 2 Page 674

Thousand Layer Lasagne
1:18 PM

May 10, 2007 | by Heidi
From the archives. If I told you this was the only lasagne recipe worth making, would you believe me? Well, let
me giv e it a shot. Imagine dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most
v ibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella. Where
the sauce and cheese and pasta touch the pan, particularly in the corners, everything gets crunchy and
caramelized.
I'll fight y ou for a corner piece. Seriously.
This isn't a lasagne path for the faint-hearted. Making a dish of this magnitude takes commitment and
patience - and time. Plenty of it. Although, not as much time as if y ou asked me about it last week. It dawned on
me over the weekend, standing in front of the the fresh pasta vendor at the market, that I could shave a few
hours off the production of it. That's right. Hours. This thing is a weekend project if there ever was one. The
good news is that it makes a lot, and there's no chance y ou'll go hungry throughout the week.
Fresh pasta straight from the Pasta Shop
Recipes 2 Page 675

A while back some of you were asking me about this recipe. I posted a picture of a pesto/ricotta version of it
here (although, now that I'm looking at it - definitely not deep-dish enough)...I promised a proper write-up. So
here it is. I do a bunch of variations it. Today I'll show you the tomato-based starter version, but feel free to
ex periment through the seasons. I've done roasted butternut squash + brown butter, or pesto and ricotta - play
around, but keep the sauces + fillings simple and not too chunky. Part of the magic comes from the baklava-like
lay ering of the pasta one on top of the next - just enough going on between each layer to keep it all moist,
flav orful, and feathery-light. Well, as feathery-light as lasagne gets. Here's how it works...
Thousand Layer Lasagne Recipe

Headnotes: I used to make this from scratch. The pasta all the way through...This time around I got a jump start by
paying $3 for a pound of fresh egg pasta sheets at the farmers' market. Fantastic return on $3. You still need to run
those sheets through a pasta machine a few times to achieve the most thin and delicate sheets of pasta possible - but
starting from pre-bought was a bit of a revelation for me, and a big timesaver. I f you don't have a pasta machine
(they are actually quite affordable!), try a rolling pin - not quite the same, but will help thin out the sheets....It also
dawned on me that I might be able to get away with skipping the pre-boil step in this recipe altogether and dial up
the amount of sauce a bit (though I 've never tried it this way) - I suspect you might be sacrificing some of the
tenderness of the noodles to save the time it takes to boil and drain...just a thought. Make sure the pasta sheets you
buy are fresh and moist. Proper seasoning is important throughout this recipe, if you undersalt it is going to taste
flat and the flavors won't pop - the right amount of salt brings the pasta forward and focuses the tomato and lemon
flavors in the sauce.
1 pound fresh egg pasta sheets (or make som e from scratch)
butter to prep baking dish
1 teaspoon crushed red pepper flakes
1 clove garlic, chopped
1 2 8-ounce can crushed organic tomatoes
zest of one lem on
3 4-ounce balls of fresh m ozzarella, torn up into little pieces
a handful of slivered basil (optional)
freshly grated Parmesan (optional)
Preheat your oven to 375. Start by clearing off every flat space in your kitchen, you are going to need and use all of it.
Make y our sauce: Place the olive oil, salt, pepper flakes, and garlic in a pan. Dial the heat up and saute for a minute or
two. Add the tomatoes and slowly bring to a simmer as well. Rem ove from heat, stir in the lemon zest and taste for
seasoning. Add m ore salt if needed. Set aside.
Fill y our biggest pot full of water and bring to a boil.
Lav ishly butter a deep, square baking dish. The one I use is 9 x9 and 2 1/2-inches deep.
Thin out your pasta using a pasta m achine. Start by cutting the big sheets into 2-inch(ish) wide ribbons. This m eans
m aking 2 cuts along the sheets. This should yield you about 12 2-foot strips. Run them through the pasta m achine. I
go to the 8 setting, one shy of the very thinnest setting. The sheets should almost be translucent. Cut the strips into
m anageable rectangles roughly 4-inches in length.
Pre-cook the pasta: Fill a large bowl with cold water and a few glugs of oliv e oil. Place a large flour sack or cotton dish
towel across one of y our counters. Salt your pot of boiling water generously. Ok, now you are ready to boil off y our
pasta. Believe it or not, you are on the home stretch. Place a handful of the pasta rectangles into the boiling water to
cook (I'v e found I can get away with about 20 at a time), fish them out (I use a pasta claw) after just 15-2 0 seconds,
don't ov er cook. Transfer them immediately to the cold olive-oil water for a quick swim and cool-off. Rem ove from the
cold water bath and place flat and neat on the cotton towel. It is ok for them to ov erlap, I don't have a problem with
the sheets sticking typically. Repeat until all your pasta is boiled.
Pull it all together. Ladle a bit of the sauce into the bottom of the prepared baking dish. Cover the bottom with a layer
of pasta sheets. Now a thin layer of sauce, and a bit of cheese. Go for another layer of pasta, then sauce, then pasta
again, then sauce and cheese. Keep going until you've used up all the sauce and pasta. You want to finish with a layer
of pasta. Top with the last of the sauce and the very last of the cheese so y ou have a nice cheesy top.
Bake until everything is m elted and fragrant, 35 m inutes or so. Let it sit for 1 0 minutes before serving, so ev erything
has a chance to set up a bit. Dust with parmesan and a bit of slivered basil.
Serves many.
Recipes 2 Page 676

ROASTED CHICKEN TENDERS WITH PEPPERS & ONIONS
5:53 PM
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sat Fat | Heart Healthy | Diabetes Appropriate |
Healthy Weight
VIEW COMPLETE NUTRITION GUIDELINES »
Call this one an update of that favorite combo, sausage and peppers. Our
healthy version can be served over rice or on a roll with a little shredded
cheese for a new take on a Philly cheese steak sandwich.
Makes 4 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy
1/2 teaspoon freshly grated lemon zest
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
2 tablespoons finely chopped pickled jalapeno peppers
1/2 teaspoon salt
1 pound chicken tenders
ADVERTISEMENT
1 red, yellow or orange bell pepper, seeded and thinly sliced
1/2 medium onion, thinly sliced
Preheat oven to 425?F. Whisk lemon zest, lemon juice, garlic, oregano,
jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell
pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil.
Bake until the chicken is cooked through and no longer pink in the middle, 25 to
30 minutes.
NUTRITION INFORMATION: Per serving: 172 calories; 7 g fat (1 g sat, 5 g
mono); 49 mg cholesterol; 6 g carbohydrate; 19 g protein; 1 g fiber; 518 mg
sodium. Nutrition bonus: Vitamin C (100% daily value), Selenium (28% dv),
Vitamin A (20% dv). 1/2 Carbohydrate Serving
Recipes 2 Page 677

SOUTHWESTERN CALICO CORN
5:55 PM

USER RATING
ADD A COMMENT | PRINT THIS RECIPE | SEND TO A FRIEND | ADD TO MY EATINGWELL
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Low Sat
Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight
Peppers, cumin and chili powder are a natural combination with corn
and hominy (dried corn that's had its hull removed).
Makes 6 servings, 2/3 cup each
1 tablespoon canola oil
1 poblano pepper, diced
1 small red bell pepper, diced
2 cups fresh corn kernels
1 teaspoon chili powder
1/4 teaspoon salt
1 14-ounce can hominy, rinsed (see Ingredient Note)
Heat oil in a large nonstick skillet over medium-high heat. Add
poblano pepper, bell pepper and corn, and cook, stirring
occasionally, until just tender, 3 to 5 minutes. Stir in chili powder,
ADVERTISEMENT
cumin and salt; cook for 30 seconds more. Add hominy and cook,
stirring, until heated through, about 2 minutes more.
NUTRITION INFORMATION: Per serving: 98 calories; 3 g fat (0 g
sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrate; 2 g protein; 3 g
fiber; 186 mg sodium; 185 mg potassium. Nutrition bonus: Vitamin C
(50% daily value), Vitamin A (15% dv). Exchanges: 1 starch, 1/2 fat;
1 Carbohydrate Serving.
TIP: Hominy is white or yellow corn that has been treated with lime
to remove the tough hull and germ. Dried, ground hominy is the
main ingredient in grits. Canned, cooked hominy can be found in the
Mexican or canned-vegetable section of large supermarkets—near
the beans.
Recipes 2 Page 678

TORTILLA CHIPS
5:57 PM
TORTILLA CHIPS
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy
Weight
It's definitely worth making your own--fresh-baked low-fat chips have a more pronounced corn flavor
than store-bought.
Makes 32 tortilla chips
4 corn tortillas
1 teaspoon canola oil
Salt to taste
1. Preheat oven to 400? F. Lightly oil two baking sheets.
2. Lightly brush one side of each tortilla with about 1/4 teaspoon oil and sprinkle with a pinch of salt.
Stack the tortillas and cut into 8 wedges; arrange on prepared baking sheets. Bake until crisp, 8 to 10
minutes.
NUTRITION INFORMATION: Per chip: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g
carbohydrate; 0 g protein; 0 g fiber; 23 mg sodium.
0 Carbohydrate Servings
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 1 week or in the freezer
for up to 2 months.
Recipes 2 Page 679

QUICK GUACAMOLE
5:57 PM
QUICK GUACAMOLE
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Healthy Weight
Use a cup of the Fresh Tomato Salsa to make this easy guacamole.
Mash a few avocados, stir in lemon juice and you're done! Guacamole
will turn brown if allowed to sit and is best made shortly before
serving.
3 avocados, diced (about 3 cups)
1 cup Fresh Tomato Salsa (recipe follows) or prepared salsa
1/4 teaspoon salt
Using a potato masher, mash diced avocados in a medium bowl,
leaving them a little chunky. Add salsa, lemon juice and salt; stir to
combine.
NUTRITION INFORMATION: Per serving: 96 calories; 8 g fat (1 g sat,
6 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 4 g fiber;
108 mg sodium. Nutrition bonus: Vitamin C (20% daily value), Fiber
(16% dv).
RELATED RECIPES: Fresh Tomato Salsa | Tortilla Chips| Lima Bean Spread with Cumin & Herbs|
Feta-Herb Spread | The EatingWell Cobb Salad
Recipes 2 Page 680

Gnocchi with bacon and tomatoes
8:15 PM
Recipe of the week

By Carol Mighton Haddix


Yield: 2 servings
Ingredients
4 slices thick bacon, chopped

1/2 red onion, thinly sliced
1 package (13 ounces) refrigerated or shelf-stable potato gnocchi
1 cup chopped flat-leaf parsley or shredded lettuce
1/4 tsp. each: salt, freshly ground pepper
Grated Parmesan cheese, optional
1. Heat a medium skillet over medium heat; add bacon and onion. Cook, stirring often, until onion starts to brown,
about 10 minutes.
2. Meanwhile, heat a large saucepan of water to a boil; add gnocchi, cook according to package directions. Drain,
reserving about 1/2 cup of the cooking water.
3. Add some of the cooking water to the skillet; cook, stirring, to make a sauce. Add parsley, tomatoes, salt and
pepper. Heat, about 1 minute. Add gnocchi; toss to coat. Serve with Parmesan cheese, if desired.
Nutrition information per serving: 366 calories, 45% of calories from fat, 19 g fat, 10 g saturated fat, 48 mg
cholesterol, 40 g carb ohydrates, 11 g protein, 743 mg sodium, 4 g fib er.
Recipes 2 Page 681

Shortbread Cookies
Saturday, May 12, 2007
10:06 PM
Shortbread Cookies
More photos
Several months ago we attempted a N ew Y ork T imes recipe for a lemon c onfit s hortbread tart. L ike fellow food- blogger D eb, we had
a mis erable experience with the rec ipe. I t was jus t too tart to eat. H owever, I had s ome extra dough from making the pie c rust and
dec ided to roll it out, c ut s ome c ookies, and s ee how they were. I rolled the c ookies out pretty thin, muc h thinner than what is more
typic al of s hortbread, and pulled them out of the oven jus t as their edges s tarted to brown. T hey were s o light, they prac tically
melted on the tongue. M y parents ins isted that I make another batch the next day. I made s everal dozen. A ll of the c ookies were
devoured within 3 6 hours and I was not permitted to give any of them away to friends . I f you are looking for s omething nic e to
make for your mom for M other's D ay, thes e c ookies may jus t be the thing.
3 c ups flour
1 teas poon s alt
1 /2 pound (2 s tic ks) uns alted butter, s oftened
1 c up s ugar
1 /4 teas poon almond extract
2 T bs p lemon juic e
1 C ombine flour, s alt, butter, and s ugar in a bowl. M ix with your fingers until it forms flaky c rumbs and lumps . M ix in the egg,
almond extrac t, and lemon juic e. C ontinue to mix until it c lumps; at firs t it may s eem very dry. Shape into two balls , flatten into
dis ks , wrap in plas tic, refrigerate at least an hour, preferably overnight.
2 P reheat oven to 3 5 0°F.
3 L et the dough s it at temperature for at leas t 1 0-15 minutes before attempting to work with it. T he dough may be c rumbly; if it
falls apart, pres s it bac k together. A llow to relax enough to bec ome s omewhat pliable before rolling out. Roll out a dis k, one at a
time, between two s heets of parc hment paper (or wax paper), to a 1 /8 to 1 /4- inc h thickness, depending on how thic k or thin you
would like your c ookies to be.
Recipes 2 Page 682

4 D ip the edges of one s ide of your c ookie c utter into flour and c ut out your c ookie s hapes. I f the rolled- out dough becomes too soft
to work with, plac e it in the freezer for a few minutes to firm up. P lac e on parc hment paper or Silpat on a c ookie s heet, with at least
1 /2 - inch distance between the c ookie s hapes.
5 Bake at 3 5 0 °F for 8 - 1 2 minutes, depending on the thic kness of the c ookies, until the edges are jus t s lightly golden brown.
Remove from oven. L et c ool on a rac k for 1 0 minutes .
M akes 3 -5 dozen c ookies, depending on how thic k, and the s ize of your c ookie c utters.
Recipes 2 Page 683

Strawberry Milk
10:07 PM
Strawberry Milk
I bought my goddaughter P iper and her s is ters the G reen E ggs and H am C ookbook for C hristmas this year and the one rec ipe P iper
(age 4 ) wanted to make was the "P ink Y ink I nk D rink". T he Y ink drink c alls for frozen blac kberries (whic h we didn't have) and fres h
s trawberries (whic h we did), s o we made s trawberry milk, whic h s uited the P ipe jus t fine.
1 - 2 c ups milk
a handful of s trawberries , rins ed, s tems removed
1 to 3 T bs p honey
P ut milk, s trawberries, and 1 T bs p of honey into a blender. Blend until thoroughly s mooth. T aste and add more honey if you wis h
your s trawberry milk to be a little s weeter.
Recipes 2 Page 684

Flic kr photo s et
Recipes 2 Page 685

Banana Cupcakes with Cream Cheese Frosting
Monday, May 14, 2007
5:17 PM
For the bes t fros ting, make s ure the cream chees e is chilled. I f the fros ting is too thin, place it in the refrigerator for 30 minutes or
until s preadable. Store fros ted cupcakes in the refrigerator.
C upc akes:
3 /4 c up granulated s ugar, divided
1 /2 c up mas hed ripe banana
1 /4 c up butter or s tic k margarine, s oftened
1 teas poon vanilla extract
2 large eggs
1 c up all- purpose flour
1 /2 teas poon baking s oda
1 /4 teas poon s alt
1 /4 teas poon ground nutmeg
1 /4 c up plain fat- free yogurt
Fros ting:
1 3 /4 c ups powdered s ugar
1 /2 c up (4 ounc es) 1 /3 -less-fat c ream c heese, c hilled
1 /2 teas poon vanilla extract
2 tables poons finely c hopped walnuts, toasted
P reheat oven to 3 50°.

T o prepare c upc akes, c ombine 1 /4 c up granulated s ugar and banana; s et as ide. Beat 1 /2 c up granulated s ugar, butter, and 1
teas poon vanilla at medium s peed of a mixer until well- blended (about 3 minutes). A dd eggs, 1 at a time, beating well after eac h
addition. A dd banana mixture to s ugar mixture, beating well. L ightly s poon flour into a dry meas uring c up; level with a knife.
C ombine flour, baking s oda, s alt, and nutmeg in a bowl, s tirring well with a whis k. A dd flour mixture to s ugar mixture alternately
with yogurt, beginning and ending with flour mixture; mix after eac h addition.
Spoon batter into 1 2 muffin c ups lined with paper liners . Bake at 3 50° for 2 5 minutes or until a wooden pic k ins erted in c enter
c omes out c lean. C ool in pan 1 0 minutes on a wire rac k; remove from pan. C ool c ompletely on wire rac k.
T o prepare the fros ting, beat the powdered s ugar, c hilled cream c heese, and 1 /2 teas poon vanilla at medium s peed of a mixer jus t
until blended (do not overbeat). Spread fros ting over c upcakes, and s prinkle with toas ted walnuts.
Yield: 1 dozen (serving size: 1 cupcake)
C A LORIES 2 47 (2 8 % from fat); FA T 7 .8g (s at 4 .2 g,mono 2 .3 g,poly 0 .9g); P RO TEIN 3 .8g; C HOLESTERO L 5 4mg; CALCIUM 25mg;
SO D IUM 1 93mg; FI BER 0 .6 g; I RO N 0 .7mg; C ARBO HYDRATE 41g
Cooking Light, SE P TEMBER 1 999
Recipes 2 Page 686

Tuscan Meatloaf with Mushroom Sauce
5:18 PM
M y father pulled this T uscan meat loaf rec ipe from the N ew Y ork T imes magazine a few months ago and we gave it a try the other
night. I t was exc ellent, as tasty as a meatloaf c an be. I t does however produc e twic e as muc h s auce as one c an reas onably us e
with the meatloaf. We had ours the next day with pas ta. O ne of the things I like about this rec ipe is that it is made entirely on the
s tove top. M os t meat loaf rec ipes are made in the oven, but as the warmer months approac h it's nice to have a s tovetop
alternative.
2 oz dried wild mus hrooms
1 lb lean ground beef
1 T bs p milk
O ne 2 - in s quare of white bread, c rus t removed
1 T bs p finely c hopped yellow onion
1 teas poon s alt
Fres hly ground black pepper
2 T bs p c hopped pros ciutto or uns moked ham
1 /3 c up fres hly grated Parmesan c heese
1 /4 teas poon minc ed garlic
1 lightly beaten egg yolk
1 /2 c up unflavored bread c rumbs
4 T bs p tomato pas te
2 T bs p vegetable oil
1 T bs p butter
1 /3 c up dry white wine
1 Soak the mus hrooms in two c ups of lukewarm water for half an hour or more.
2 I n a bowl, break up the beef with a fork. I n a s mall bowl, c ombine the milk and bread, and mas h until c reamy. A dd the milk and
bread to the meat, along with the onion, s alt, pepper, pros c iutto, c heese, and garlic. M ix thoroughly by hand. M ix in the lightly
beaten egg yolk. Shape meat into a firm, round ball; then roll this into a s alami- like loaf about two and a half inc hes thic k. T ap with
your palm to drive out any air bubbles . Roll the loaf in the bread c rumbs until evenly c oated.
3 D rain the mus hrooms (res erving the s oaking water) and rins e them s everal times in c lean, c old water. C hop the mus hrooms
roughly and s et as ide. Strain the s oaking water through a fine s ieve lined with paper towels . Whis k in the tomato pas te and set
as ide.
4 H eat the butter and vegetable oil in a D utc h oven or heavy c as serole pan jus t big enough for the meat. Brown the meat on all
s ides in the pan over medium heat after the butter foam s ubs ides. A dd the wine. I nc rease heat to medium high. Boil wine bris kly
until reduc ed one half, turning meat c arefully onc e or twic e. T urn heat to medium low and add c hopped mus hrooms. A dd the
tomato pas te mus hroom water to the meat and mus hrooms . C over and c ook at a s immer for 3 0 minutes , turning the meat onc e or
twic e.
5 C arefully remove meat to a c utting board. A llow it to c ool s lightly and s ettle. C ut into s lanted s lices about 3 /8 of an inc h thic k. I f
the s auc e s eems thin, c oncentrate it by boiling rapidly for a few minutes . P our a little s auc e on a warm s erving platter, arrange the
meat s lic es, then c over the remainder of the s auc e.
Serves about four.
Recipes 2 Page 687

Double-Maple Cupcakes
5:21 PM
C upc akes:
1 /2 c up granulated s ugar
5 tables poons butter or s tick margarine, s oftened
1 /2 teas poon imitation maple flavoring
2 large eggs
1 1 /4 c ups all-purpose flour
1 1 /4 teas poons baking powder
1 /4 c up 1 % low- fat milk
1 /4 c up maple s yrup
Fros ting:
3 tables poons maple s yrup

T o prepare c upc akes, beat firs t 4 ingredients at medium s peed of a mixer until well- blended (about 5 minutes). A dd eggs, 1 at a
time, beating well after eac h addition. L ightly s poon flour into dry meas uring c ups; level with a knife. C ombine flour, baking
powder, and 1 /4 teas poon s alt in a bowl, s tirring well with a whis k. C ombine milk and 1 /4 c up maple s yrup. A dd flour mixture to
s ugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after eac h addition.
T o prepare the fros ting, beat 3 tablespoons maple s yrup and next 4 ingredients (s yrup through 1 /8 teaspoon s alt) at medium s peed
of a mixer 1 minute. G radually add the powdered s ugar, beating jus t until blended (do not overbeat). Spread the fros ting over
c upc akes.
SO D IUM 2 07mg; FI BER 0 .4 g; I RO N 1 mg; CARBO HYDRATE 4 3.9g
Recipes 2 Page 688

Garlic Parm. Oyster Casserole
5:56 PM
Garlic Parmesan Oyster Casserole

Recipe
source: about.com
This fast and easy casserole is rich with the flavor of oysters, garlic, and Parmesan cheese. Feel free
to experiment with other seafood in place of the oysters.
INGREDIENTS:
1-1/2 Tablespoons butter, divided use

1 cup day-old breadcrumbs, divided use
3 dozen fresh oysters, shucked, drained, and patted dry
Salt and cayenne pepper to taste
1 to 1-1/2 cups freshly grated Parmesan cheese (not the canned stuff)
1/2 cup white wine
1-1/2 Tablespoons melted butter
Lemon slices for garnish
PREPARATION:
Preheat oven to 350 F. Use 1/2 tablespoon butter to grease a shallow glass baking casserole dish.
Melt remaining 1 tablespoon butter in a frying pan. Add breadcrumbs and stir-fry until lightly golden.
Remove from pan and toss breadcrumbs with garlic powder. Sprinkle 1/4 cup of the breadcrumbs over
the bottom of the greased casserole dish and set remainder aside.
Arrange oysters evenly in casserole. Sprinkle generously with salt and dust with cayenne pepper. Top
with parsley, Parmesan cheese, and remaining breadcrumbs. Pour wine evenly over the top.
Bake in preheated oven about 15 minutes until lightly browned. When done, remove and drizzle
additional melted butter over the top of the oyster casserole. Garnish with lemon slices to serve.
Yield: 6 to 8 servings
**************************************
Recipes 2 Page 689

Oyster Chowder
6:46 PM
Oyster Chowder Recipe

source: about.com
If you like clam chowder, try this version using oysters. It is rich with cream, wine, and vegetables. Feel
free to substitute other seafood for the oysters such as clams, crab, lobster, or shrimp. Fast and easy
to make.
INGREDIENTS:
4 slices bacon, coarsely chopped

1 small sweet onion, finely diced
1 rib celery, thinly sliced
1 small carrot, peeled and finely diced
1/2 red bell pepper, seeded and finely diced
3 cups heavy cream
Salt and fresh-ground black pepper, to taste
36 small shucked fresh oysters with their liquor (24 fluid ounces or 2 cups liquor - see Note)
2 Tablespoons fine-chopped fresh flat-leaf (Italian) parsley
2 teaspoons fine-chopped chives
PREPARATION:
Saute bacon 2 to 3 minutes in a heavy stockpot over medium heat. Remove bacon with a slotted spoon
and drain on paper towels. Set aside.
Add onions, celery, carrots, and bell peppers to the bacon grease. Lower heat and saute until
vegetables are tender, stirring occasionally, about 10 minutes. Add garlic and saute 1 additional minute,
stirring often.
Add cream, white wine, salt, and pepper. Increase heat to medium and cook until small bubbles begin to
rise around the edges. Reduce heat to low and add oysters with their liquor and the cooked bacon.
Gently simmer 1 to 2 minutes until oysters are slightly firm. Do not boil or overcook. Stir in chives and
serve hot with oyster crackers or warm crusty bread.
Note: If you do not end up with enough oyster liquor, add enough bottled clam juice to make up the
difference.
Recipes 2 Page 690

Churros with Chocolate Cinnamon Sauce
7:05 PM
Serves 4
40g unsalted butter

200g plain flour
sunflower oil, for deep frying
Caster sugar, for dusting
284ml double cream
150g dark chocolate (70% coca solids), chopped
1/2 tsp ground cinnamon
Put the butter and 150ml water in a pan and bring to the boil. Take off
the heat, mix in the flour and a pinch of salt and beat to a smooth paste.
Cover and chill for 15 minutes.
Half-fill a deep fat fryer or lage saucepan with oil and heat to 180C (a
bread cube should turn golden in 45 seconds) Spoon the churros mix into
a piping bag with a 1.5cm fluted nozzle. Pipe directly into the hot oil,
cutting every 12cm. Cook for 4 - 5 minutes, turning halway, until golden.
Remove with a slotted spoon, drain on kitchen paper and dust with sugar.
Put the cream into a saucepan over a medium heat and bring to a simmer.
Remove from the heat, add the chocolate and cinnimon and stir until
smooth. Dip the churros in the warm sauce to serve.
The bad news....each portion is 952 calories!
Recipes 2 Page 691

Thai Crab Cakes
7:28 PM
Thai Crab Cake Recipe

Make Cracker Crumbs.
Making Rice Cracker Crumbs
INGREDIENTS:
1 package plain or sesame rice crackers (100 g. or 3.5 oz.)

200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
3 spring onions, sliced
2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors
1-2 fresh red chillies, OR 1-2 tsp. chilli sauce (or more if you want your crab cakes extra spicy!)
1 Tbsp. lime juice
1 Tbsp. fish sauce
1 Tbsp. oyster sauce
1 egg
1/2 to 3/4 cup canola oil (or other type) for frying
optional: 1 heaping Tbsp. regular mayonnaise or soy mayonnaise (not strictly Thai, but I find it helps
make the cakes even more moist)
To Serve: handful of fresh coriander and fresh basil, plus 1 bottle of Thai Sweet Chilli Sauce (available at
most grocery stores in the Asian section, OR at your local Asian food store)I
nstructions: Place the rice crackers in a food processor. Process well to create a fine consistency
(between powder and bread crumbs). Place 1/2 cup of these rice cracker crumbs on a large plate. Leave
the rest in the processor.
Place Crab Cake Ingredients in Your Food Processor.

Form cakes with your hands.
Roll the Cakes in the Rice Cracker Crumbs.
Set the Rolled Crab Cakes on a Clean Surface.
Pour 1/2 cup to 3/4 cup Oil into a Small Frying Pan.
Place the Cakes in the Hot Oil
Fry the Crab Cakes Until They're Golden-Brown.
Recipes 2 Page 692

Remove from the Oil and Allow to Drain on Absorbent Paper or Towel.
Serve the Crab Cakes.
Recipes 2 Page 693

Chocolate Cupcakes
7:30 PM
Chocolate Cupcakes
C upc akes:
2 large eggs
1 c up all-purpose flour
1 /4 c up uns weetened c ocoa
1 /2 c up fat- free milk
Fros ting:
1 tables poon butter or s tick margarine
3 tables poons fat- free milk
1 ounc e uns weetened c hocolate, c hopped

time, beating well after eac h addition. L ightly s poon flour into a dry meas uring c up, and level with a knife. C ombine flour, c oc oa,
baking s oda, and s alt, s tirring well with a whis k. A dd flour mixture to s ugar mixture alternately with 1 /2 c up milk, beginning and
ending with flour mixture; mix after eac h addition.
Spoon the batter into 1 2 muffin c ups lined with paper liners . Bake at 3 5 0° for 2 2 minutes or until c upcakes s pring bac k easily when
touc hed lightly in the c enter. C ool in pan 1 0 minutes on a wire rac k, and remove from pan. C ool c ompletely on wire rac k.
T o prepare fros ting, melt 1 tablespoon butter in a s mall, heavy s aucepan over low heat. A dd 1 /4 c up granulated s ugar, 3
tables poons milk, and c hopped c hocolate, and c ook 3 minutes, s tirring c onstantly. Remove from heat, and c ool. Stir in the
powdered s ugar and 1 teas poon vanilla. Spread fros ting over c upcakes.
SO D IUM 1 80mg; FI BER 0 .3 g; I RO N 1 .1mg; C ARBO HYDRATE 44.5 g
Recipes 2 Page 694

Garlic Lime Chicken Breasts
4:21 PM
GARLIC LIME CHICKEN BREASTS

Gourmet, February 1999
introduction
This recipe can be prepared in 45 minutes or less but may require additional sitting time.
serving size
Serves 4.
ingredients
1/4 cup olive oil
4 chicken breast halves with skin and bones (about 2 pounds)
preparation
In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add
chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least 2 hours and
up to 1 day.Preheat oven to 400°F.Remove chicken from marinade, discarding marinade, and arrange,
skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast
in upper third of oven until just cooked through, 25 to 30 minutes.Change oven setting to broil and broil
chicken about 2 inches from heat until skin is crisp, about 2 minutes.
Recipes 2 Page 695

Baked Eggs
3:09 PM
Baked Eggs
Much of my current enthusiasm about cooking eggs stems from a simple fact, if I eat an egg (or two) for
breakfast I'm satisfied until lunch. The same can't be said about bagels. I mention bagels because they are one
of the few non-pastry items available at most cafes in the morning. All the cafes in my neighborhood serve
whole wheat bagels, which being completely honest here, I tolerate more than I enjoy. Some of you might cite
the breakfast bagel as a v iable and satisfying breakfast choice and you aren't alone, one of the local spots does a
brisk business in these egg-and-cheese topped creations. But I'm going to argue that the bread (bagel) to egg
ratio is a bit out of balance for my tastes - they should serve these open-faced with no top. No?
So, this got me thinking about a better breakfast. A better egg breakfast to be specific. Omelettes, boiled eggs,
fried eggs, and scrambles are all old hat for me - I wanted to explore territory I wasn't as comfortable with.
What about baked eggs? Bingo. What about baked eggs in edible cups? Ev en better.
I knew I wanted these to be individual egg cups (maybe tart is a better word?), so I suspected standard muffin
tins would work well as molds. I would tuck some pita, or thin lavash bread, or a tortilla, or two very thin, long
criss-crossed slices of potatoes into alternating muffin slots. Add a bit of filling, crack an egg on top of each cup,
and bake.
I needed to work out the filling and decide what other ingredients I wanted to pair with the eggs - what other
flav ors I wanted to introduce. I love Spanish tortillas (with eggs and potatoes) served with romesco sauce, so I
thought that might serve as inspiration. Unfortunately it was also going to require a special trip to the store.
Instead, I raided my spice drawer for smoked paprika, chile flakes, and cumin. Hit up the refrigerator for a
couple handfuls of tiny cherry tomatoes, and chopped up a spring onion. The idea was: make filling, crack egg,
bake, and serve on pretty plate with simply dressed salad on the side. the cool thing I'm not realizing is that you
could do your little sauteed filling the night before, and have six of these in the oven the next morning in under
two minutes for a brunch or even breakfast before work (bake while blow drying).
So here is is the my baked egg recipe plus a couple other variations I'd like to try in the future. Let me know
Recipes 2 Page 696

y our ideas as well!
 Thin tortilla cups + spicy bean base + egg + avocado & salsa on top
 Pita cups + goat cheese and herb base + egg + creme fraiche on top
 Or what about a maple-kissed version with som ething savory to bridge and temper the sweetness?
Baked Eggs
3 big pinches ground cumin
2 big pinches chili flakes
2 big pinches smoked paprika
2 big pinches fine sea salt
1 cup spring (or regular) onion, chopped
1 cup cherry tomatoes, halved or quartered
2 pieces of pita bread, cut into quarters
6 large organic eggs
Garnish: finely chopped tomatoes, chile flakes, cilantro (optional)
Special equipment: standard 12 muffin tin
Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in
the cumin, chile flakes, paprika, salt, onion, and garlic. Cook until onions soften, just a minute
or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two or
three minutes. Set aside.
Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the
muffin tin - every other slot. If the pita splits, no worries, just criss-cross the bread into a nest or
tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.
Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a
single egg into each pita cup. Y ou don't want the cups to overflow, hold back a bit of the egg
white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is
level with the whites or the yolks can dry out while baking.
Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites
have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile
flakes, and/or a bit cilantro.
Makes six egg cups.
Recipes 2 Page 697

Homemade Mango Chutney
3:10 PM
O ne of our favorite ways to eat c hic ken is roasted, s erved with Spanis h rice and a bit of mango c hutney. H ere's an eas y, excellent rec ipe for homemade golden mango c hutney that I
found on the C & H webs ite. D o you like mango c hutney? What are your favorite foods to eat it with?
2 c ups s ugar
1 c up dis tilled white vinegar
6 c ups mangoes (4 to 5 ), peeled and c ut in 3 /4 - inch pieces (See H ow to C ut a M ango)
1 medium onion, c hopped (about 1 c up)
1 /2 c up golden rais ins
1 /4 c up c rystallized ginger, finely c hopped
1 garlic c love, minc ed
1 teas poon mus tard s eeds, whole
1 /4 teas poon red c hili pepper flakes (hot)
1 C ombine s ugar and vinegar in a 6 quart pot; bring to a boil, s tirring until s ugar dis solves.
2 A dd remaining ingredients and s immer, unc overed, until s yrupy and s lightly thickened, 4 5 minutes to 1 hour. Stir oc c asionally during c ooking.
3 P our into c lean, hot jars leaving 1 /2 -inch heads pace; c lose jars. P rocess in a water bath 1 5 minutes .
M akes 6 (1 /2 pint) jars
Recipes 2 Page 698

Eat Your Veggies at A Veggie Venture: Asparagus
3:10 PM
"G reen! I need to s ee more green! " was the mes s age I got rec ently from a dear friend referring of c ours e to the lac k of frequ enc y
of pos tings of vegetable recipes on this s ite. A dmittedly, I don't pos t that often about veggies, but res t as sured it's not d ue to lac k
of eating them. I t's that we have a s et of s tandard vegetable s ides that we prepare every day, and don't us ually get c reative
enough with to warrant writing about them. So, when I need ins piration regarding vegetables, I turn to my lovely friend A lann a's
blog, A V eggie Venture .
A lanna is a s econd-generation food writer with the s yndic ated column Kitchen P arade appearing in news papers throughout the
M idwes t. A lanna's A Veggie Venture blog foc uses on everything one c an prepare with s easonal vegetables. A fter a rec ent
Recipes 2 Page 699

dis appointment roasting as paragus, I turned to A lanna for advic e. H er tip to me? Roas t the fat ones . I t's too eas y for the s k inny
ones to get dried out and s tringy. H ere's a s ampling of s ome of the wonderful as paragus rec ipes on her s ite:
A s paragus E gg Benedict
A s paragus with Blender H ollandaise
L emon L over's Roasted Asparagus
Spring A s paragus with White Bean Sauce
Roas ted Asparagus with Browned Butter
Roas ted Asparagus with P armesan
Recipes 2 Page 700

The green party
3:43 PM
The green party

Season's greetings in spring? Why not -- it's a great time to
celebrate, and the peas and morels are eager to please.
Forget the love angle on spring. This is the season when a cook's thoughts turn to
entertaining. Right now there is no end of excuses to feed friends and family,
whether for Mother's Day or graduation day or simply to share all the green
freshness you've overindulged in at the market.
Even the word "spring" is exuberant -- which gave me a bright idea for a lively
dinner party, a sit-down affair for eight with a multicultural blend of tastes and
concepts. Every course is literally spring food: spring chicken, spring rolls and
spring(form) cake, with a rice salad inspired by pasta primavera to add that
continental touch of a lyrical translation of the season.
It all takes advantage of the best ingredients coming into their peak without
resorting to reflexively reshuffling the lamb-asparagus-rhubarb holy trinity of spring
cooking.
And after my favorite motto, "First you marinate the guest," the most reliable rule of
partying is to always have a theme. It gives people something to talk about in case
you are running late with the main course and distracted at the stove. Even better,
it relaxes the host. If something doesn't quite turn out the way you imagine, you
can still serve it proudly, knowing it makes the point. (I once did "freedom food" --
French food in reaction to the "freedom fries" era -- for a political potluck. Talk
about an icebreaker.)
For spring food for this sit-down dinner, I went shopping in a sort of green frenzy,
grabbing up ramps, mint, watercress, bibb lettuce and asparagus (of course) to
see where they would lead, and then adding a few other seasonal sensations,
such as strawberries. (Raspberries usually get more play, but to me they belong in
summer.)
Rolls that rock
The idea of spring rolls just amused me, but the reality fits surprisingly well into any
menu because no one can resist them, and because there is a break before the
more Western dishes to let palates recalibrate between hemispheres. Eating them
feels festive because they are wrapped like a present in lettuce leaves with sprigs
of herbs to dip into a pungent sauce.
They are also a great starter because you can serve them as either finger food or
plated fare -- eat them drippingly, standing up, or daintily, sitting down.
Spring rolls are nothing like summer rolls, which are soft and pliable and usually
made of all raw ingredients. They're crisp and crunchy and fried. Nina Simonds, a
Recipes 2 Page 701

cookbook author who is an authority on Asian food, says the name can be traced
to the Chinese custom of indulging in symbolic foods at their New Year, which they
call the spring festival because it welcomes the new season. Spring rolls resemble
gold ingots and are eaten for prosperity.
As a filling, crab seems most suitably springy, especially enhanced by two

quintessential seasonal herbs -- mint and chives -- with cilantro. The dipping sauce
is light but gutsy enough to cut through the richness: Vietnamese fish sauce, lime
juice and sugar combined in roughly equal proportions, with chopped ramps for
pungency and garlic-chile paste for heat. (The sauce would be just as good with
plain, steamed asparagus.)
Spring rolls need to be fried just before serving, but the good thing is that you can
fill and wrap them up to a day in advance. The skins, or wrappers, are pliable and
easy to work with, whether you buy the frozen kind or soak traditional rice paper
wrappers.
For the spring chicken, the only option is literal: poussin, the very definition of the
term. These baby birds each serve one, and a chicken on every plate has a
celebratory feel. The tender meat has a mild flavor, but stuffing chopped ramps
under the skin will perfume them from the inside out.
Poussins take happily to most cooking methods -- roasting, braising, stewing,

grilling, even sautéing. But broiling is an underutilized technique these days. When
the chickens are broiled, their skin turns crisp and the meat gets juicy, so they
don't need a sauce, just a bed of watercress leaves dressed in coarse-grain
mustard, olive oil and lemon juice.
You can even serve the poussins at room temperature; the greens make them
seem more salad-like anyway. (The advantage is that they can be cooked in
advance.) If you don't have enough space under the flames, the same formula will
work for grilling. Butterflying these birds lets them cook beautifully. For really crispy
skin, they will benefit from at least an hour sitting naked in the refrigerator with a
dusting of salt (and pepper) to dry them out.
Pasta primavera started me thinking about a seasonal rice salad, the kind of dish
that would be elegant enough for a dinner party, but perfectly at home at a picnic.
The original pasta primavera recipe, most often attributed to Sirio Maccioni of Le
Cirque in New York City, includes broccoli, zucchini, tomatoes and basil, none of
which is exactly in peak supply in May. But why not reach for morels, asparagus,
peas, dill and maybe a ramp or four?
Essentially green
My primavera is the essence of the season, and you can prepare it well in
advance -- even the day before. Turning it into a make-ahead salad yields a
decidedly greener side dish than pasta primavera would ever be. As a closer for
the party, the combination of almonds and strawberries is one of the most
harmonious flavor pairings of the season. A tart would be the obvious way to
match make, but it's missing an essential element, the verbal one. Not many
desserts go by "spring," so in this case the pan gets top billing: a springform cake.
Ground almonds substitute for flour, with a little body added by panko or other fine,
dry bread crumbs, with egg whites beaten stiff to leaven and lighten the batter. (As
the cake cools, it falls a bit as it settles.)
Absolutely a classic, the cake turns up in countless cookbooks, but it tastes spring-
fresh.
The sauce to pour over or pool under it is also simply traditional. Strawberries are
Recipes 2 Page 702

macerated with lemon juice and sugar to intensify their sweetness and juiciness,
then puréed with a bit of Cointreau or Grand Marnier. It all ends on a high note.
Spring rolls with crab and herbs

Servings: 8
Note: Vietnamese fish sauce and garlic-chile paste are available at Asian markets.
Ingredients
1 pound crab meat

2 Tbsps. chopped mint
3 Tbsps. chopped cilantro
3 Tbsps. chopped chives
About 2 Tbsps. mayonnaise
16 spring roll wrappers, 8 inches square
2 egg yolks, lightly beaten
1/4 cup freshly squeezed lime juice
1/4 cup Vietnamese fish sauce
3 Tbsps. plus 1 tsp. sugar
3 ramps, washed, trimmed and finely chopped
1 to 2 tsps. Vietnamese garlic-chile paste
Peanut or vegetable oil for frying
16 Bibb lettuce leaves
1 small bunch cilantro
1 small bunch fresh mint, leaves removed
1. Pick over the crab to remove any shell or cartilage. Place the crab in a bowl and
add the chopped mint, cilantro, chives and enough mayonnaise to make the
mixture cling together. Mix well. Season with one-fourth tsp. salt and a pinch of
pepper, or to taste.
2. Lay 1 spring roll wrapper out on a work surface, with one corner facing you.
Spoon 2 heaping Tbsps. of crab in a crosswise strip about 2 1/2 inches from the
bottom corner. Roll the spring roll up like a burrito: fold over the sides to cover the
filling, and roll up from the bottom. Brush the last corner with egg wash, and
continue rolling the spring roll, sealing the last corner. (The rolls can be made to
this point and refrigerated, tightly covered.)
3. For the dipping sauce, combine the lime juice, fish sauce, sugar, ramps and
chile paste to taste in a bowl and whisk to dissolve the sugar. Set aside.
4. Pour peanut oil to a depth of about 2 inches into a wok or skillet and heat to 365
degrees. Working in batches, fry the spring rolls until crisp and evenly browned,
about 2 minutes. Drain on paper towels.
5. Serve the spring rolls with lettuce leaves and herb sprigs to wrap around them
before dipping in the sauce.
Each serving: 252 calories; 13 grams protein; 9 grams carbohydrates; 1 gram fiber;
18 grams fat; 3 grams saturated fat; 110 mg. cholesterol; 918 mg. sodium.
Recipes 2 Page 703

Spring chicken with ramps on a bed of watercress
Total time: 40 minutes plus 2 hours of marination

Servings: 8
Ingredients
8 poussins, about 1 pound each

8 ramps, trimmed and finely chopped
Coarse sea salt
1 Tbsp. lime juice
1 tsp. coarse-grain mustard
2 Tbsps. extra-virgin olive oil
2 large bunches watercress, tough stems removed, leaves washed and dried well
1. Use poultry shears or a sharp knife to remove the backbone and wing tips from
each poussin at least two hours before cooking. Flatten the birds until they lie
completely flat. Using the tips of your fingers, carefully lift the skin away from the
flesh on each breast and the legs to make a small pocket. Divide the chopped
ramps among the pockets. Season both sides of each bird with one-half tsp. salt
and one-fourth tsp. pepper, or to taste. Lay on baking sheets and place in the
refrigerator for 1 1/2 hours to dry the skin slightly.
2. Remove poussins from refrigerator 30 minutes before cooking. Heat the broiler
or grill.
3. Lay the birds skin side up on an oiled broiler pan as far as possible --
approximately 6 inches from the heat source. If the broiler will not fit all the
poussins at once, work in batches; they can be served hot or at room temperature.
Cook 12 to 15 minutes until dark brown, then flip over and continue cooking until
the legs can be easily moved, about 10 minutes longer. Watch carefully during
cooking to make sure the birds do not burn. Remove from the broiler and let stand
5 minutes.
4. While the birds cook, combine the lime juice and mustard in a salad bowl and
whisk to blend. Whisk in the olive oil and season with salt and pepper to taste.
5. Toss the watercress in the bowl with the dressing and divide among 8 plates.
Top each with a poussin and serve.
33 grams fat; 9 grams saturated fat; 238 mg. cholesterol; 1,367 mg. sodium.
Rice salad primavera

Servings: 8
Note: This recipe is pretty flexible. If you want to use pea shoots, for instance, but
leave out the fresh peas, that's fine; leeks may be substituted for ramps. May be
prepared the night before and stored in the refrigerator. Return to room
Ingredients
Recipes 2 Page 704

1/4 cup white wine vinegar or Champagne vinegar
1 1/2 Tbsps. Dijon mustard
1/2 tsp. sea salt, divided, plus more to taste
1/4 tsp. pepper, divided, plus more to taste
1/2 cup plus 1 Tbsp., divided, best quality olive oil
2 Tbsps. chopped dill
1 pound thin asparagus, trimmed
1 1/2 cups fresh shelled or frozen English peas
4 ramps, washed, trimmed and chopped (white and green parts)
1/4 pound morels, washed, dried and halved or quartered lengthwise, depending
on the size (optional)
5 cups cooked basmati or jasmine rice
1 cup pea shoots (about 1/4 pound), broken into 1 1/2 -inch pieces
1. For the vinaigrette, whisk together the vinegar, Dijon mustard and one-fourth
tsp. salt and one-eighth tsp. pepper in a small bowl. Add one-half cup olive oil in a
slow stream, whisking continuously, until the dressing is emulsified. Add the dill.
2. Bring a large pot of salted water to boil. Blanch the asparagus spears 2 to 3
minutes, depending on the thickness. Remove with a slotted spoon; cool under
running water. Drain. Cut the tips off the asparagus and cut the stalks into rounds
about one-fourth-inch thick. Set aside.
3. Drop the peas into the boiling water and blanch 2 to 3 minutes, until just tender.
Drain.
4. Heat the remaining 1 Tbsp. olive oil in a large skillet. Add the ramps, sauté for
about a minute, then add the morels, one-fourth tsp. salt and one-eighth tsp.
pepper to taste, and cook till tender, about 10 minutes.
5. In a large bowl, combine the rice with the peas, asparagus, ramps, morels and
pea shoots. Toss with the dressing; you may have some left over. Adjust
seasoning. Sprinkle with freshly ground black pepper.

fiber; 16 grams fat; 2 grams saturated fat; 0 cholesterol; 81 mg. sodium.
Spring(form) almond cake with berry sauce
Total time: 1 hour, 15 minutes plus 30 to 60 minutes for maceration

Servings: 8 to 10
Note: You can use raspberries for the sauce; strain it before serving.
Ingredients
Butter for cake pan

1 cup whole blanched almonds
6 large eggs, separated, at room temperature
1 cup plus 1 Tbsp. sugar, divided
4 Tbsps. lime juice, divided
1/2 cup panko or fine dry bread crumbs
1/2 tsp. cream of tartar
1/2 tsp. kosher salt
1 pint strawberries, hulled and rinsed
1 Tbsp. Cointreau or Grand Marnier
Recipes 2 Page 705

Crème fraîche or whipped cream for garnish
1. Heat the oven to 325 degrees. Butter the bottom of a 10-inch springform pan. Line
with baking parchment cut to fit and butter the paper. Set aside.
2. In a blender, grind the almonds to make a fine meal. Set aside.
3. Using a mixer or whisk, beat the egg yolks with one-half cup of the sugar until very
light and lemon-colored. Beat in 3 Tbsps. of the lime juice. Fold in the ground almonds
and panko.
4. In a clean bowl with clean beaters, whip the egg whites until frothy, then add the
cream of tartar and salt. Gradually beat in one-half cup of sugar. Continue beating until
stiff peaks form. Gently but thoroughly fold into the almond mixture. Spread into the
prepared pan.
5. Bake 45 to 55 minutes, until the cake is a rich golden color and the top springs back
when touched lightly. Cool on a rack before unmolding and removing the paper. Loosen
the edges so the cake will settle evenly as it cools.
6. For the sauce, combine the strawberries, the remaining 1 Tbsp. sugar and the
remaining lime juice in a glass bowl and let stand 30 minutes to an hour. Drain and
purée in a blender. Stir in the liqueur. Serve over cake slices, with crème fraîche or
whipped cream for garnish.
Each serving: 237 calories; 7 grams protein; 30 grams carbohydrates; 2 grams fiber; 10
Recipes 2 Page 706

Rhubarb Berry Pie
7:41 AM
Rhubarb Berry Pie
T he firs t time we made this pie we us ed blueberries instead of blac kberries and a whole c up of s ugar ins tead a half. T he blueberries
were frozen and not c ompletely thawed or drained. T he pie ended up being runny (pie s oup anyone? ), the blueberries dominated
the flavor (they were all you c ould tas te), and the pie was way too s weet. Well, my mother liked it, but s he likes things s uper
s weet. M y father and I love the tartnes s of rhubarb and want to tas te it. So naturally, as s oon as that pie was half eaten, we made
plans to make another one. T his time we us ed marionberry blackberries, frozen from las t s eas on, along with fres h rhubarb and
s trawberries. We c ut the s ugar to 1 /2 a c up (a little tart, c ould have us ed another tablespoon or two) and remembered to defros t
and drain the marionberries . P erfect! (D on't you love fruit pie s eason?)
1 1 /2 c ups s liced rhubarb
1 /2 to 3 /4 c up s ugar (1 /2 c up will yield a pie s lightly on the tart s ide)
3 T bs p quic k-cooking tapioca
1 c up s lic ed s trawberries
1 1 /2 c ups blackberries, boysenberries, or mixed berries (if you us e frozen berries , firs t defros t them and then drain them of exc ess
mois ture)
1 /2 teas poon vanilla
D as h of ground mac e or nutmeg
1 pie dough rec ipe for top and bottom c rus t
1 Roll out one ball of pie dough on a lightly floured s urfac e to 1 2-inch diameter. L ine the bottom of a 9 -inc h pie pan with the dough.
C hill in refrigerator while you prepare the fruit.
2 Stir s ugar and quic k c ooking tapioca pearls together in a large bowl. A dd the rhubarb, s trawberries , and other berries . A dd the
lemon juic e, vanilla, and mac e or nutmeg. Stir gently to c oat berries with the s ugar. L et s it for 1 5 minutes, s tirring onc e. P reheat
oven to 3 7 5 °F.
3 Roll out s ec ond ball of pie dough. I f you plan to do a lattic e top, as pic tured, prepare the dough s trips as described in H ow to
M ake a L attice T op for a P ie C rus t.
4 Sc oop fruit mixture into dough-lined pie dish.
Recipes 2 Page 707

5 I f you would like a lattic e top, weave s trips of pie dough over the top of the fruit- filled pie dis h as des cribed in H ow to M ake a
L attic e T op for a P ie C rust. (I f you would like a s olid top for your pie, plac e the s ec ond rolled-out pie dough c rus t on top of the pie.)
P res s ends of s trips into the rim of the bottom c rus t. T rim the edges to 1 /2- inch. Fold the edges back over thems elves and c rimp to
s eal. I f you are us ing a s olid top c rus t, s c ore the top to c reate air vents.
6 T o protec t the c rus t edges from burning, c over the edges of the c rus t with aluminum foil or an aluminum pie protec tor. Bake in
the middle rac k for 2 5 minutes . Remove the foil. Return to oven and bake for an additional 2 0-30 minutes, until the top is golden
and the juic es are bubbling. C ool c ompletely before s erving.
M akes 8 s ervings.
Recipes 2 Page 708

Braised Potatoes Provençal (vegetarian times)
1:32 PM
Braised Potatoes Provençal 11/01/2006 p39

Serves 6
“Braising” is just a culinary term for quickly browning foods, then simmering them to cook all
the way through. In this one-pot meal, frozen artichokes add flavor without any fat.
3 Tbs. olive oil
2 large russet potatoes (1 1/2 lb.), peeled and cut into 6 rounds each
3 cloves garlic, minced (about 1 Tbs.)
3 tomatoes, coarsely diced (1 lb.)
1 1/2 cups frozen shelled edamame
1 8-oz. pkg. frozen artichoke hearts
2 Tbs. capers, drained
1 1/2 tsp. lemon zest
1/2 cup chopped fresh basil leaves
1 lemon, halved
Directions:
1. Heat oil in large skillet over medium heat. Pat potatoes dry, then arrange in single layer in
skillet. Season with salt and pepper. Cook 5 minutes per side, or until potatoes are golden brown.
2. Move potatoes to one side of skillet. Place garlic and red pepper in opposite side of skillet.
Add tomatoes, edamame, artichokes, capers and lemon zest. Add wine and 1/2 cup water, and
stir to combine. Bring to a boil.
3. Cover, reduce heat to medium, and simmer 8 minutes, or until potatoes are almost tender,
stirring occasionally. Add basil; season with salt and pepper. Simmer 3 minutes more.
4. Spoon mixture onto plates. Squeeze lemon over each portion, and serve.
PER SERVING: 231 CAL; 8 G PROT; 9 G TOTAL FAT ( 1 SAT. FAT) ; 32 G CARB.; 321 MG SOD.; 6 G
FIBER; 5 G SUGARS
Recipes 2 Page 709

Cheesy Crustless Quiche
5:45 PM
I had this crustless quiche recently at a ladies weekend (you know, the kind where
husbands and kids are left to fend on their own and the gals take a well deserved
break from the regular chaos) and couldn't wait to try it when I got home. It is
pretty rich. In my trial run I substituted some (gasp!) low fat version of cream
cheese, and was promptly reminded by my mother that they make up for the fat
with carb-loaded filler. I also just used my substitutions as an excuse to eat more.
So now I'm sticking with the original full octane approach. Before putting the quiche
in the oven I sprinkled it with green onions, bacon, and cherry tomatoes. This is a
pretty flexible recipe, you can add whatever additions you want - herbs,
mushrooms (dry sauté them first to get out the excess moisture), sausage, etc.
Thanks to Cindy for this great recipe!
1/2 stick of butter (1/4 cup)
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
Recipes 2 Page 710

1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook,
stirring until bubbly. Gradually add the milk; cook over medium heat, stirring
occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and
mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage
cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions
and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at
350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the
center of the quiche should come out clean. Let rest for 15 minutes, serve.
Makes 8 servings.
" A nickel will get you on the subway, but garlic will get you a seat." - Old New York Proverb
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Recipes 2 Page 711

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Recipes 2 Page 712

Orange Chicken
Monday, June 04, 2007
7:29 AM
ORANGE CHICKEN
6 Chicken breasts -- boned and skinned

1/2 tsp Ginger
1 tsp Salt
Pepper
8 oz Frozen concentrate orange juice
1 1/2 cups Shredded coconut
2 cups Orange segments or canned, mandarin oranges
2 Green onions, chopped
Put chicken, ginger, salt, pepper and frozen orange juice in crock
pot and cook on low 6 hours. Serve chicken on hot cooked rice on
platter.
Top with coconut, orange segments and green onions. Serve chicken
liquid in gravy boat, if desired.
Serves 6
Recipes 2 Page 713

Chipotle Grilled Chicken with Avocado Sandwich
Wednesday, June 06, 2007
12:49 PM
We are a family of non-grillers. While other Americans are happily firing

away during the hot summer, filling up their neighborhoods with juicy
aromas, we tend to stay inside and think of what we can make for dinner
that doesn't use the stove or oven. The problem is that Sacramento
summers start early and go on forever, and cold food just gets tiring after a
month or two. Which is why I brought home a grill a few weeks ago. Today's
grill experiment was this chipotle grilled chicken with Monterey Jack cheese
and avocados on hamburger buns. I loved it, as did my guinea pig recipe
testers Molly and David. By the way, I know there are probably some mayo
haters out there. I tried it without mayo, and it was too dry. If you don't like
mayo, then mash up the avocados into a guacamole. You need the
creaminess of either the avocado or the mayo to balance the spiciness of the
chile and the roughness of the grilled bun.
3 Tbps olive oil
1 Tbsp lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much
heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preference
Mayonnaise
1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile
powder.
2 Place the chicken breasts between two sheets of wax paper. Use a meat
pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off
excess fat. If you are starting with 2 half-pound chicken breast halves, cut
each one in half so that you have 4 pieces (to better fit the buns). Place the
chicken breasts in the marinade, turning to coat. Cover with plastic wrap.
Let marinate for at least 15 minutes, preferably an hour.
3 Heat your grill on high heat if you are using a gas grill, or prepare coals for
direct heat if you are using charcoal. You can also use a cast-iron grill pan
on your stove if you do not have a grill. Grill the chicken pieces a couple
minutes on each side, until cooked through. Once you have cooked the
Recipes 2 Page 714

chicken pieces on one side and flipped them, add a slice of cheese to the
chicken. Cover the grill for half a minute to melt the cheese. Toast the buns
on the grill as well.
4 Assemble the sandwiches - bun bottom, chicken with melted cheese,
avocado and lettuce, mayonnaise on the top bun.
Serves 4.
Recipes 2 Page 715

Ginger Pineapple Fried Rice
Friday, June 08, 2007
12:29 PM
Have some plain leftover rice? This is a great rice side dish for shrimp, pork, or chicken that calls for starting
with chilled, cooked rice. I grilled some shrimp with some fresh pineapple the other day and served it with
this ginger pineapple fried rice. Delicious! And very easy to make. You can probably substitute canned
pineapple if fresh isn't available.
2 cups uncooked Basmati rice, or other long grain white rice
3 Tbsp grapeseed, canola, peanut oil, or other high smoke-point oil
3 tablespoons finely minced fresh peeled ginger
5 scallions (white and pale green parts separated from greens), finely chopped
3/4 cup diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1 teaspoon dark Asian sesame oil
1 Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander. Place
rice in a 4-quart heavy saucepan, then add water (amount according to the instructions on the package) and
bring to a boil. Reduce heat to low and cook, covered, again according to the package instructions, usually
15-20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork
and let cool to almost room temperature. C hill, covered with plastic wrap, at least 4 hours.
2 Heat a large (12-inch or more) heavy skillet over medium-high heat. Add 1 Tbsp of the oil to coat the
bottom of the pan. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions,
and salt until fragrant, about 1 minute. Add the remaining 2 Tbsp oil to the pan. C rumble rice into the pan
and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple,
and sesame oil, tossing to combine. Season with salt.
Serves 4-6.
Recipes 2 Page 716

Berry Cobbler with Coconut Walnut Topping
Saturday, June 16, 2007
3:32 PM
Not much that grows in our garden is available for picking in the spring. The first sign that the summer
season is upon us and that the parade of glorious fruit is about to begin is when the boysenberries ripen on
their vines. The berries are ripe and juicy now, and the deepest shade of purply black. With a berry mix
from Trader Joe's, our boysenberries, and some fresh strawberries from the market, my father whipped up
this crunchy berry cobbler. Pretty, isn't it? Summer weather has arrived; let the good times roll.
Filling
4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or
frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
1 Preheat oven to 375°F. Butter a 9x9 inch baking dish.
2 In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into
the baking dish.
3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the
topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients
until the mixture looks like coarse crumbs.
4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy,
and the filling is bubbling.
5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Makes 6 servings.
Recipe adapted from Raley's grocery store magazine.
Recipes 2 Page 717

Recipes 2 Page 718
Chicken with Artichokes
Sunday, June 17, 2007
3:17 PM

This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia
Bastianich.
Serves 6. 1. Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with
 1 1/2 pounds small artichokes water, and add lemon juice. Place artichokes in water until ready to use.
 Juice of 1 lemon 2. Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season
chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once,
 1 whole chicken, about 4 pounds, rinsed and patted dry, cut into 10 to 12 pieces until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that
 1 1/2 teaspoons coarse salt has accumulated in the pot.
 6 tablespoons extra-virgin olive oil 3. Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until
sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2
 5 cloves garlic, peeled and crushed teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes.
 1/4 teaspoon peperoncino flakes, or to taste Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
 1 cup dry white wine
4. Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as
necessary to maintain a steady boil. Cook sauce for 15 minutes.
 1 28-ounce can canned Italian plum tomatoes, preferably San Marzano, crushed by hand 5. Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until
 1 tablespoon chopped fresh flat-leaf parsley chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45
minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with
parsley and serve immediately.
First published April 2007
Recipes 2 Page 719

Raspberry Corn Muffins
4:12 PM
Raspberry Corn Muffins (Makes 12 Large Muffins)
source: barefootcontessa.com

1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup good raspberry preserves
Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle
attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the
milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry
ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top.
Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove
from the pan.
After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push
the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the
middle. Repeat for each muffin.
Recipes 2 Page 720

Lemon Yogurt Cake
4:14 PM
Lemon Yogurt Cake (Makes 1 Loaf)
source: barefoot contessa.com

½ teaspoon kosher salt
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice
for the glaze:

1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½ - inch loaf pan. Line the bottom with
parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt,
1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet
ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all
incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester
placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar
dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a
sheet pan. While the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak
in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Recipes 2 Page 721

Recipes 2 Page 722
Spaghetti with Clam Sauce
5:02 PM

1 package (7 ounces) spaghetti

2 cloves garlic, finely chopped
2 cans (6 1/2 ounces each) minced clams,
undrained
Chopped fresh parsley
1. Cook spaghetti as directed on package
2. While spaghetti is cooking, melt margarine in

1 1/2-quart saucepan over medium heat. Cook garlic
in margarine about 3 minutes, stirring occasionally,
until light golden. Stir in 2 tablespoons parsley and the
clams. Heat to boilin; reduce heat to low. Simmer
uncovered 3 to 5 minutes
3. Drain spaghetti. Pour sauce over spaghetti; toss.

Sprinkle with parsley and cheese

Recipes 2 Page 723

Sweet and Sour Courgettes
5:13 PM
serves 4
1kg Courgettes
1 tbsp olive oil
1 1/2 tbsp white wine vinegar
1 tsp brown sugar
1 1/2 tbsp raisins
1 tbsp pine nuts, toasted
A handful of fresh mint, chopped
Top and tail the courgettes, then slice lengthways, around 5mm thick.
Heat a large frying pan and add some olive oil, then fry the courgettes on
both sides until golden. This will take around 7 minutes.
Add the white wine vinegar to the frying pan and sprinkle over the sugar,
stirring the courgettes around. Add the raisins, and pine nuts and fry for
a further minute.
Sprinkle over the frash mint and serve
Recipes 2 Page 724

Strawberry Cheesecake Tart
5:14 PM
Strawberry cheesecake tart
Serves 8
Preparation time over 2 hours

Ingredients
For the filling:
200g/7oz full fat cheese
397g/14oz can sweetened condensed milk
grated zest of 2 lemons and 8 tbsp juice
142ml/5fl oz carton double cream, whipped lightly
450g/1lb strawberries
icing sugar, for dusting
For the base:
100g/4oz butter, cut in small pieces
175g/6oz plain flour
25g/1oz pistachios, finely chopped
25g/1oz almonds, finely chopped
1 egg yolk
3-4tbsp cold water
1 egg white, beaten lightly
1 tbsp mixed flaked almonds and finely chopped pistachios
Method
1. Beat the cheese until softened, then gradually beat in the milk,
lemon, and cream. Chill for 2-4 hours until set.
2. Preheat the oven to 190C/375F/Gas 5. Rub the butter into the
flour to make fine breadcrumbs.
3. Stir in the chopped pistachios and almonds and caster sugar.
4. Add the egg yolk and the water and mix to a firm dough. Knead
briefly on alightly floured surface.
5. Put a deep 20cm/8in round loose-bottomed flan tin on a baking
Recipes 2 Page 725

sheet. Scrunch a long sheet of foil into a roll, then wrap it round
the tin.
6. Roll the pastry into a 25cm/10in round and line the tin with it,
pressing in into the edge so it overhangs. Trim off with scissors,
leaving a small overhang.
7. Brush the edge with lightly beaten egg white and sprinkle with
the mixed flaked almonds and finely chopped pistachios. Line the
pastry with baking paper and fill with baking beans. Bake for 15
minutes, then remove the beans and paper and return to the oven
for 5-10 minutes until the pastry is golden.
8. Cool in the tin for 10 minutes, then set the tin on a large can
and carefully remove it. Slide the pastry on to a plate, fill with the
cheese mixture and scatter over the strawberries. Brush with
lemon juice, dust with icing sugar and chill. Serve within 2 hours.
Recipes 2 Page 726

Chorizo and White Beans with Coriander
5:16 PM
Chorizo and white beans with coriander
Serves 4

Ingredients
400g/14oz can cannellini beans
2 fresh chorizo sausages, mild or hot
1 tbsp olive oil
1 garlic clove, crushed
½ tsp paprika
sea salt
2 tbsp coriander or flat parsley leaves
Method
1. Drain the beans, rinse and set aside.
2. Slice the chorizo sausages thickly on the diagonal.
3. Heat the olive oil in a frying pan, and fry the chorizo sausage
until browned and sizzling. Remove the chorizo and add the beans,
garlic, paprika, salt and pepper to the oil.
4. Simmer for five minutes until the beans are hot, adding a dash
of water if necessary. Add the coriander or parsley and stir
through, then tip onto a platter.
5. Scatter the sizzled chorizo on top and serve.
Tip: This is also good served on garlicky grilled bread.
Recipes 2 Page 727

Recipes 2 Page 728
Black Bean Salad
9:41 AM
Black Bean Salad
From the recipe archive.

What is it about a black bean salad that practically shouts, "summer potluck"? The mercury has been edging
past a hundred degrees lately here and I've been getting nostalgic for some of the picnic foods I remember
having often as a kid. The basic structure of a black bean salad is black beans (canned or freshly made) with
corn kernels (canned, frozen, or fresh). Parsley, basil or cilantro can add a bitter to the flavors. Tomatoes,
lemon juice and or lime juice some acid. Jalapeno or cumin will give it a kick, and avocado and olive oil will
smooth it down. I find adding a little bit of sugar almost always helps balance the acid from the citrus and
tomatoes, and makes for a better tasting salad.
Obviously, this salad will be extra good if you have freshly cooked corn and beans on hand. But if you don't,
just use the canned beans and frozen corn (we used white corn here).
1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black
beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil,
lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from
the tomatoes and lime juice.) C hill before serving.
Serves 6 to 8.
Recipes 2 Page 729

Why we love things that go crunch in the bite.
Thursday, June 21, 2007
7:16 PM
Snap!
By Susan Taylor
Special to the Chicago Tribune
We love crisp food. Chefs know this. Food companies know this. We're seduced by the snap of a
carrot, the crackle of a cracker, and the crunchy deep-fried coating on chicken and fish with its
promise of moist, tender flesh within.
What is it about crisp food that is so alluring?
"There are lots of connotations with crisp. It matches with fresh," said Zata Vickers, professor of
food science at the University of Minnesota. Crisp lettuce or celery is associated with freshness.
But calories also are a factor.
"We like crispy snack foods because they're higher calorie. We are born able to detect calorie
density and we learn to like foods that have that density. It's wired into us," she explained. Think of
it like this, she suggested: "If you're a monkey and you have a half day to spend eating and you
spend all your time eating celery, you're going nowhere."
But it's not only caloric snack foods that appeal to us. In apples, "crispness is probably the major
thing that correlates with people's liking them," said Jim Luby, professor of horticulture at the
University of Minnesota. If you give people a bunch of different apples to taste, and some people
prefer sweet apples, others tart, and still others aromatic, he said, "the common denominator is: All
like them crisp."
Luby is one of the breeders of the Honeycrisp apple, a popular variety known for its exceptional
crispness.
A fundamental attribute of crispness is the sound it makes. We like foods that deliver freshness,
calories or sweetness and we use sound as a cue, Vickers said.
The Snack Food Association reported that in 2005 Americans purchased 6.6 million pounds of
savory snack foods, including potato chips, tortilla chips, pretzels, popcorn and other salty snacks.
Snack foods may have the corner on our cravings, but restaurants know how to entice us too. At M
Henry, 5707 N. Clark St., breakfast is the restaurant's most popular meal. The signature breakfast
item, blackberry bliss cakes, is sprinkled with granola. The combination of soft, fluffy hot cakes,
melting vanilla-flavored mascarpone, crunchy homemade granola and tart blackberries provides an
assortment of flavors and textures, explained co-owner Michael Henry.
Of the breakfast meat options on the menu, bacon is No. 1, Henry said.
"We've just added a second bacon item," he added, which is sprinkled with turbinado sugar to give
it a candied crust that makes its sweeter and crispier.
"We've tried turkey bacon, but it just doesn't cut it," Henry said. "People like the real thing."
For Vickers, bacon is an excellent example of our ability to detect high-density calorie foods.
"Bacon has a bazillion calories," she said.
We also like crisp foods because we associate them with fun. Chipmakers are "selling pleasure, not
nutrition," said Vickers.
Angela Liu, president of Crispy Green, is trying to provide a more healthful alternative with her
freeze-dried fruit snacks. "Customers crave the crispness of snacks," she said. "A new generation
can grow up with a different snack."
Recipes 2 Page 730

Liu explained that the crunchiness of her product "is not created by the unhealthy process of frying
or high-temperature baking that destroys the nutrients and enzymes."
A chemist, Liu said that the crispness is created by low-temperature drying that retains the
molecular integrity of a product. Apples, apricots, peaches and the newest addition to her snack-
food line, pineapple, come in individual-size serving bags so they can be finished before
reabsorbing moisture and becoming soggy. (Visit crispygreen.com to purchase and find stores that
sell the product).
Crispiness adds an aesthetic element for chefs.
Marshall Shafkowitz, vice president of academic affairs at the Cooking and Hospitality Institute of
Chicago, said, "We teach students how to cook things properly to retain crispness, nutrition and
color." Overcooking destroys these qualities, he added.
"When we teach students to produce a full plated dessert, we teach them to use a crisp
component -- a cookie or garnish like a small sugar twirl," he explained. "It creates complexity. We
don't want to just have mush on the plate. Creme brulee, with its crisp sugar crust, is a perfect
example."
"Almost every dish we serve has an element of crispy," said chef Graham Elliot Bowles of Avenues.
"Crispness leads to the guest feeling that something is fresh or alive." An example is Bowles'
scallops poached in brown butter with melted leek ravioli and raisin puree. The dish is topped with
candied prosciutto chips, made by brushing sliced prosciutto with simple syrup and baking it.
It doesn't have to be that fancy, Bowles said. "You can crust chicken with corn flakes and potato
chips or fish with nuts like cashews or whatever you have on hand," he said. Bowles likes to use
CornNuts, "the kind you buy in the gas station" or convenience store. They work great with pork
roast: Chop them in a food processor, then rub your pork tenderloin or other roast with honey and
roll it in the chopped CornNuts before roasting.
"There are different ways to achieve crispness," Bowles added. "Nature gives us celery, but also
allows us to look at what we have and make it crispy."
So, instead of taking the skin off fish, leave it on and make it crispy. For a 4-ounce piece of fish,
make three cuts in the skin and then saute the fish in a pan over low to medium heat.
You can also do this with meat or poultry. Lightly score the skin of meat or poultry -- makes cuts
about 1 /2 inch apart -- and start roasting at 500 degrees for 20-30 minutes, then lower to 300
degrees and finish cooking. This will render the fat under the skin and leave the skin crispy.
Crisp foods promise us freshness, calories, sweetness and fun. Is it any wonder we seek them out?
Adding that crunch
Here are some of the Good Eating staff's favorite crispy ingredients:
Japanese panko crumbs
Chopped peanuts
Buttered cracker crumbs
Candied pecans or almonds
Canned French-fried onions
Fresh bacon bits
Chow mein noodles
Jicama
Crystallized ginger
Crumbled tortilla chips
Recipes 2 Page 731

Yes, even wines can be crisp
Crisp also is a concept in wine, said Marshall Shafkowitz, vice president of academic affairs at the
Cooking and Hospitality Institute of Chicago. Crisp describes a wine with "clear, light flavor. It
freshens your mouth and cleans your palate," he said.
-- Crisp wines have a high amount of mineral content, explained Danny Parrott, the managing
partner at Hillgrove Cellars Fine Wine and Gourmet Shop in Western Springs. They are generally
fermented in stainless steel and not oaked.
-- "They are the best wines to pair with food," Parrott said. "These wines will complement food
rather than compete with food."
-- Crisp wine is almost always white. Some examples are pinot gris, dry riesling and pinot blanc
from the Alsace region in France and pinot grigio from Italy. Sauvignon blanc from about anywhere
it is made -- France, New Zealand, California -- is among the best choices for crispness. Parrott
said that these wines are perfect for cocktail parties or sitting on the patio on a hot day.
Crispy baked peppered bacon

Yield: 4 servings
You can vary this recipe from the Tribune archives by using granulated sugar or a light brushing of
maple syrup in place of the brown sugar.
Ingredients
8 strips bacon
3 Tbsps. light brown sugar
1/2 to 1 tsp. ground red pepper
1. Heat oven to 350 degrees. Line a jellyroll pan with aluminum foil; place wire rack inside pan.
Arrange bacon on rack; bake 10 minutes.
2. Meanwhile, stir together brown sugar and pepper; sprinkle over bacon (some may fall into pan).
Bake until bacon is browned and cooked as desired, about 8 minutes.
Nutrition information per serving: 108 calories, 44% of calories from fat, 5 g fat, 2 g saturated fat, 14
mg cholesterol, 10 g carbohydrates, 5 g protein, 297 mg sodium, 0 g fiber.
Ruby red shrimp

Yield: 4 servings
Adapted from "The Young Man & the Sea," by David Pasternak and Ed Levine. Make sure the oil
stays at 350 degrees while frying each batch. We tested this recipe with the shells on, but you may
remove them and then coat the shrimp. A dip first in beaten eggs would help the flour mixture
adhere better.
Ingredients
6 cups olive oil

2 cups canola oil
1 1/2 cups fine milled or cake flour
1 cup cornstarch
2 1/2 tsps. each: coarse salt, freshly ground black pepper
1/8 tsp. each: ground red pepper, sugar
Recipes 2 Page 732

4 sprigs rosemary
2 sprigs mint
4 baby artichokes, outer leaves removed, thinly sliced crosswise
1 pound ruby red or other shrimp, shell-on
3 Tbsp. capers, drained
1. Combine the olive and canola oils in a Dutch oven to reach 8 inches; heat over medium heat to
350 degrees. Meanwhile, combine the flour, cornstarch, 2 tsps. each of the salt and black pepper,
ground red pepper and sugar in a small bowl; set aside.
2. Deep-fry the rosemary and mint sprigs in the oil until crispy, about 3 minutes; transfer to a paper
towel-lined platter. Add the artichoke slices; fry until golden, about 5 minutes. Transfer to the platter;
season with 1/4 tsp. each of the salt and pepper.
3. Coat the shrimp in the flour/cornstarch mixture, shaking off excess flour; fry in batches until
golden brown and crisp, about 5 minutes. Transfer to the platter. Season with the remaining 1/4 tsp.
of salt and pepper. Add capers to the oil; fry until crisp, about 1 minute. Transfer to platter.
Nutrition information per serving: 645 calories, 76% of calories from fat, 55 g fat, 8 g saturated fat,
168 mg cholesterol, 19 g carbohydrates, 20 g protein, 772 mg sodium, 1 g fiber.
Crispy corn-encrusted pork loin

Standing time: 10 minutes
Yield: 6 servings
We used CornNuts to coat this roast. The recipe was developed in the test kitchen by Lisa
Schumacher, who borrowed the idea from a dish served at Avenues restaurant.
Ingredients
3 packages (1.7 ounces each) crunchy corn snack

1 1/2 to 2 tsps. ancho or chipotle chili powder, see note
1 tsp. each: ground cumin, coarse salt
3 Tbsps. honey
1 boneless pork loin roast, about 1 1/2 pounds
1. Heat the oven to 450 degrees. Place the crunchy corn snack, chili powder, cumin and salt in a
food processor; process to chop finely. Transfer to a plate; set aside.
2. Brush the honey over the roast. Roll the meat in the corn mixture, pressing so coating adheres to
the meat. Transfer to a roasting pan. Roast 10 minutes; lower the heat to 350 degrees. Roast until
thermometer reads 155 degrees, about 30-35 minutes. Let stand 10 minutes before slicing.
Note: Ancho and/or chipotle chili powders are available in Hispanic markets, spice shops and the
spice aisle of some supermarkets. Substitute regular chili powder, if necessary.
67 mg cholesterol, 27 g carbohydrates, 21 g protein, 489 mg sodium, 2 g fib.
Breakaway croutons

Yield: 1 cup
"Croutons take only a few minutes to make and they taste so much better than store-bought ones, plus
you get the satisfaction of using up old stale bread," writes Eric Gower in "The Breakaway Cook." Float
these on top of soups or sprinkle on salads.
Recipes 2 Page 733

Ingredients
1 tsp. each: unsalted butter, extra-virgin olive oil, freshly ground star anise, freshly ground pepper
1/2 tsp. freshly ground coriander
1 cup cubed (1/4 inch) stale sourdough or other bread
1/2 tsp. coarse salt
1. Melt the butter and the olive oil in a small skillet over low heat. Add the spices; cook until fragrant,
about 1 minute. Add the bread. Increase heat to medium; cook, stirring, until croutons are crisp, about 5
minutes. Season with the salt. Store leftovers in a jar up to 1 week.
Nutrition information per serving: 11 calories, 49% of calories from fat, 1 g fat, 0.2 g saturated fat, 1 mg
cholesterol, 1 g carbohydrates, 0.2 g protein, 75 mg sodium, 0 g fiber.
Recipes 2 Page 734

Family-size picnic sandwiches
7:18 PM

The best picnic sandwiches are all about construction. This article from June 25,
2003 suggests building them with imagination and on a big scale. Make it large
and cut it down when it's time to eat.
Every summer I wonder if the picnic basket is really an urban myth. Does anyone pack a restrained
meal anymore?
The usual splendor on the grass is at least six bulging bags of salads and cheeses from some
takeout shop where the olive choices outnumber the prospective ants. Or else it's a home-cooked
feast that can't be tackled without knife, fork and many napkins while you struggle to keep a wine
glass upright on a blanket.
A picnic is supposed to be easy eating, a portable meal that fits all venues from the park to the
beach. The ideal entree is something designed to be eaten one-handed, with at least two of the
basic food groups loaded into a tidy package that won't fall apart as you sprawl on the grass or
reach for a beer.
That might sound like the definition of a sandwich, but there are sandwiches and then there are
sandwiches.
What works for me is one that can be made large and cut down to tidy size when it's time to eat. I
owe my solution to Elizabeth David, the most inspired culinary thinker of the last century. In her
book "Summer Food," she includes a 1932 recipe for a shooter's sandwich, meant to be taken on
hunting trips with nothing more than a knife (well, a flask of whiskey and water too). It's the perfect
model for make-ahead, slice-to-order road food.
You first grill a steak, season it copiously and stuff it into a hollowed-out loaf of bread with a few
grilled mushrooms for juice and flavor. You then wrap the whole assemblage in butcher's paper, tie
it with kitchen twine and "let the thing endure pressure for at least six hours." When it's finally sliced,
you get a solid sandwich, the meat melded to the bread.
It takes more time and work than a BLT, but the result is much more substantial. And it fits right into
a picnic basket.
Over the years since I first made this, I've constantly tweaked the original recipe. Apparently
England in the 1930s had no ciabatta, which makes a far superior casing for the meat since it's
almost all crust and requires no hollowing out. I've also found skirt steak is juicier and more flavorful
than flank. And I've added chipotles for heat, and thyme for spice, although salt and pepper are
enough.
The weighting and compressing of the sandwich works so well -- like a panini without the heat of a
grill -- that I transferred the technique to the muffuletta. The sandwich, essentially a cold answer to
the New Orleans po' boy, was invented at the Central Grocery in the French Quarter. Think of it as
a round hero: a loaf of special Italian bread is sliced in half, dressed with a pungent olive salad and
layered with cured meats such as mortadella and salami with plenty of provolone. The oily olives
help the sandwich adhere when it's cut into wedges, but pressing it turned out to make it even more
suitable for travel.
The same combination of a round bread and a fat filling works well with a pressed sandwich of eggs
scrambled with Spanish chorizo and onions. A layer of Gruyere or Cheddar on the hot filling keeps
the sandwich together, while the chorizo adds enough spicy heat that the eggs are still appealing
after they cool down.
(An even easier chorizo sandwich can be made with a ficelle, sliced open, brushed with good olive
oil and lined with thinly sliced chorizo and mozzarella plus arugula. After it's wrapped, tied and
weighted for only an hour, it holds together almost as well as a panini.)
A fatter baguette will hold roasted zucchini, eggplant and sweet onion, sauced with a tapenade of
sun-dried tomatoes, anchovies and basil. If the combination of vegetarians and hunters weren't so
Recipes 2 Page 735

unnerving, it could be called a meatless shooter's.
All these sandwiches will satisfy the type of picnic planner who knows shopping is as important as
cooking. The right bread is crucial: Cottony supermarket loaves are not going to work. You need
bread with a serious crust and a sturdy crumb so that it doesn't turn sodden as it sits. Any bread will
go rubbery on you if the weather is too humid, though, so these sandwiches are best saved for a
sunny day.
Some cheeses work better than others -- creamy types such as Saint Andre taste great but tend to
squirt. Fresh mozzarella is perfect because it's soft enough to meld with other elements while
hanging onto its shape and integrity.
The little things matter a lot too. Most loaves need to be hollowed out, leaving only a "retaining wall"
so the filling stays where it belongs without bulging out as it would against a flat surface. The loaf
should not be sliced all the way through; a hinge on one side will keep the insides inside.
And anything that gets in the way of decisive bites has to be removed, from the chewy casing on
chorizo to the stringy stems on arugula.
The extra effort, though, makes a sandwich worth its weight for any picnic, either the old-fashioned
al fresco kind or the increasingly necessary ones, when you find yourself strapped into a tiny seat
30,000 miles above Nebraska on a food-free flight.
Muffuletta
Total time: 1 hour, plus 2 to 4 hours marinating and 4 hours pressing

Servings: 8
Note: To blanch the cauliflower and carrot, cook in boiling water for 2 minutes, then plunge into cold
water.
Ingredients
1/2 cup pitted green olives, coarsely chopped

1/2 cup pitted oil-packed black olives, coarsely chopped
1 (2-ounce) jar pimentos, drained and coarsely chopped
1 stalk celery, trimmed and minced, about 1/3 cup
1/4 cup cauliflower florets, blanched and minced
1 carrot, peeled, blanched and minced
2 Tbsps. coarsely chopped Italian parsley
1 tsp. dried oregano
1 large round loaf semolina bread
1 cup very finely shredded lettuce
1/4 pound thinly sliced ham
1/4 pound thinly sliced mortadella with pistachios
1/4 pound thinly sliced Genoa salami
6 ounces thinly sliced provolone
1. Make an olive relish by combining the green and black olives with the pimentos, celery,
cauliflower, carrot, garlic, parsley, oregano, vinegar and oil. Stir to blend, then set aside to marinate
at least 2 hours, but preferably 4.
2. Slice the bread in half horizontally. Scoop out some of the bottom part, leaving a retaining wall on
all sides. Drain the olive mixture, reserving the liquid. Spread half the relish onto the bread. Top
with successive layers of lettuce, ham, mortadella, salami and cheese. Drizzle with a little of the
reserved marinade. Spread the remaining olive relish over the layers. Top with the reserved half of
the loaf.
3. Wrap the sandwich in plastic film. Place it on a baking sheet and weight it with something heavy
such as an iron skillet or canned tomatoes. Refrigerate for at least 4 hours to compress. Cut into
thin wedges to serve.
Recipes 2 Page 736

Each serving: 362 calories; 1,212 mg. sodium; 43 mg. cholesterol; 21 grams fat; 8 grams saturated
fat; 26 grams carbohydrates; 17 grams protein; 2 grams fiber.
Chorizo and egg sandwich
Total time: 20 minutes plus 1 hour pressing

Servings: 4
Note: Pea shoots are found fresh in Asian markets.
Ingredients
1 round olive or plain sourdough bread

3 to 4 handfuls pea shoots or stemmed arugula leaves
1/2 pound Gruyere or Cheddar cheese, thinly sliced, divided
6 large eggs
1 Tbsp. milk
Salt, pepper
1/4 pound Spanish chorizo, casing removed, diced
1/2 small onion, peeled, halved and very thinly sliced
1. Slice the bread in half horizontally, leaving 1 side hinged. Carefully hollow out the center of each
side, leaving a retaining wall. Place on large sheet of waxed paper or foil. Lay the arugula or pea
shoots in the well in the bottom half, then layer half the cheese over that. Set aside.
2. Beat the eggs with the milk and salt and pepper to taste.
3. Combine the chorizo and onion in a large saute pan over medium heat. Cook, stirring, until the
onion is soft, about 5 minutes. Raise the heat slightly and pour in the eggs. Cook, stirring with a
spatula, until set but still moist. Using a spatula, lift the cooked egg mixture onto the cheese-lined
bread and arrange in an even layer, pressing down to compact. Lay the remaining cheese evenly
on top.
4. Close the top of the bread, pressing down. Wrap the sandwich tightly in paper or foil and weight
with cast-iron skillet or other heavy object for 1 hour to compact.
5. To serve, use a serrated knife to cut into wedges.
Each serving: 659 calories; 984 mg. sodium; 406 mg. cholesterol; 39 grams fat; 39 grams saturated
Roasted vegetable sandwich
Total time: 35 minutes plus at least 1 hour pressing

Servings: 4 to 6
Ingredients
2 medium zucchini, scrubbed and trimmed

1 medium eggplant, trimmed and peeled
1 sweet onion ( such as Vidalia or Maui), peeled
1/2 cup roughly chopped fresh basil, divided
Coarse sea salt
10 sun-dried tomatoes packed in oil, coarsely chopped
2 oil-packed anchovies, coarsely chopped
1 baguette
1/2 pound fresh mozzarella
Recipes 2 Page 737

1. Heat the oven to 425 degrees. Cut the zucchini lengthwise into thin slices and place in large
bowl. Cut the eggplant and onion in half lengthwise, then crosswise into very thin slices and add to
bowl. Add the garlic and half the basil. Drizzle with 4 Tbsps. of the oil, then season to taste with salt
and pepper. Toss until well mixed and coated.
2. Transfer the vegetables to 2 large baking sheets. Roast, stirring and turning every 5 minutes,
until very soft, 25 to 35 minutes. Set aside to cool slightly.
3. Combine the tomatoes and anchovies with the remaining basil in a blender. Add 2 to 3 Tbsps.
olive oil and process until chunky, adding more oil to make a spreadable paste.
4. Slice the baguette lengthwise, leaving one side hinged. Hollow out the center of each side,
leaving a retaining wall all around. Spread both sides lightly with the tomato- anchovy mixture.
Carefully lay the roasted vegetable mixture evenly in the hollow. Lay the mozzarella in slices or in
mounds over the vegetables.
5. Carefully close the top half of the bread. Using a spatula, press any protruding cheese or
vegetables back into the sandwich. Wrap in waxed paper and tie at 2-inch intervals. Top the
sandwich with cast-iron skillets or other heavy weights and let it stand at least 1 hour to compact.
To serve, use serrated knife to cut into thick slices.
Shooter's sandwich
Total time: 30 minutes, plus 6 hours pressing

Servings: 4 to 6
Ingredients
10 shiitake mushroom caps, wiped clean

Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tsps. chopped fresh thyme
1 1/2 pounds skirt steak
2 chopped chipotle chiles with their adobo sauce, or to taste
1 loaf ciabatta, about the same length as the skirt steaks
1. Heat a grill, a broiler or a large skillet over high heat. Lightly brush the shiitakes with a little oil and
season well with salt and pepper. Cook until tender. Sprinkle with the thyme and set aside to cool.
2. Grill, broil or fry the steak until rare (if frying, use 1 to 2 Tbsps. of oil).
3. While the meat cooks, slice the ciabatta lengthwise, leaving a hinge attached on one side and opening
the loaf. As soon as the steak is done, lay it into the bread and season lavishly with salt and pepper.
Spread with the chipotle chiles, then with the shiitakes. Fold over the top side of the ciabatta to close.
Transfer the sandwich to a double layer of butcher's or waxed paper. Fold the paper over the sandwich
and tie it with kitchen twine at 2-inch intervals. Wrap it with more paper. Place it on a baking sheet and
weight it by placing a skillet or heavy cans on top. Refrigerate for at least 6 hours.
4. To serve, unwrap and slice off sandwiches as needed. Serve with a sharp cheese and chipotle
mayonnaise, if you like.
Each serving: 424 calories; 519 mg. sodium; 59 mg. cholesterol; 14 grams fat; 5 grams saturated fat; 42
grams carbohydrates; 31 grams protein; 3 grams fiber.
Cooking recipes
Recipes 2 Page 738

Strawberry season is the sweetest of all
8:03 PM
From Newsday
FOOD COLUMN

By Sylvia Carter
Newsday Staff Writer
The names alone are enough to seduce me: Sweet Charlie, Strazzberry, Jewel, Eversweet, Ozark
Beauty, Tribute.
I am looking through the Stark Bro's Nursery catalog at strawberries I would love to plant, if only my
yard had more sun.
Should I cut down all the trees for sunshine's sake?
"The absolute hardiest, most vigorous and one of the heaviest-producing everbearing plants. ...
You'll be feasting on big crops of these exceptionally delicious scarlet-red berries from early
summer until the first frost," boasts the catalog copy for Ozark Beauty. Strazzberry is said to
combine the flavor of raspberries and strawberries, hence its name. Sweet Charlie was my father's
name (just the Charlie part), and I used to pick side by side with him, so I'd want some of those
berries just for sentiment's sake.
Among my souvenirs is the packet of small, wild fraises des bois seeds I bought at Fauchon in
Paris in 1971 or thereabouts.
Nowadays, I no longer buy strawberry plants and seeds. The tall oaks stay. I content myself with
buying berries others have grown.
Even that can be fraught with difficulty. Accompanied by a rule-abiding fellow on a trip to Toulouse,
I wanted to plunk down my francs (this was long before the euro) for a tiny basket of those sweet,
tiny fraises de bois. It was just an hour until the trip to the airport, and he demurred.
In vain, I pleaded that we would eat them long before we reached customs in America. The
authorities would never be able to find the berries, because by then, no traces would remain, I
contended.
I lost. He then attempted to console me by saying that he would gather some wild berries for me on
Long Island. For many years, I waited for those luscious little morsels, but the birds always got
there ahead of him.
I'm not waiting anymore. I halt the car at Condzella's U-pick in Wading River on the first day of the
season. When the stars and planets align, I vow that I will yet savor fraises de bois bought from a
street seller in France.
Gather ye berries while ye may, to paraphrase the poet, old time is a-flying.
Rhubarb-strawberry crisp with cinnamon-walnut topping
Earlier generations called rhubarb "pie plant," as did my grandmother, because it was held in such
esteem for pie-making. A plain rhubarb pie has fallen out of fashion with many nowadays, but when
strawberries are added, it finds more favor. This homey dessert, from "Classic Home Desserts" by
Richard Sax (Houghton Mifflin), is even easier than pie.
Ingredients
For fruit:
1 1/2 pounds rhubarb, stalks trimmed, cut into 3/4-inch pieces (about 3 cups)
Recipes 2 Page 739

1 pint strawberries, hulled, halved if large
1/4 cup sugar
Juice of 1/2 lemon
1/4 cup cold water
For topping:
3 Tbsps. cold, unsalted butter, cut into pieces

3 Tbsps. sugar
1 tsp. ground cinnamon
Ice cream for serving, optional
1. Preheat oven to 375 degrees. Butter an 8-inch pie plate or other shallow baking dish. In a mixing
bowl, combine rhubarb, strawberries, white and brown sugars, lemon juice and water. Transfer
mixture to the buttered pan.
2. In a small bowl, combine butter, flour, brown and white sugars and cinnamon. Cut together until
the mixture forms large crumbs. Crumble in the walnuts. Scatter topping over the fruit, pressing it in
lightly.
3. Bake until topping is golden brown, about 35 minutes. Cool briefly. Serve warm, topped with ice
cream if you like.
Double strawberry sorbet
This easy recipe comes from "Foods of Long Island" by Peggy Katalinich, a Newsday book printed
by Harry N. Abrams in 1985.
Ingredients
1 quart ripe strawberries, washed and hulled

1 1/2 cups strawberry preserves, best quality or homemade
2 tsps. lemon juice
1. In a blender or food processor, puree the fresh berries. If using a blender, you may need to do
more than one batch. Remove puree and set aside.
2. Without cleaning the blender or processor container, puree strawberry preserves with the lemon
juice.
3. Combine the 2 purees in the canister of an ice-cream machine and stir well. Process according
to manufacturer's directions, using the maximum amount of salt recommended. When fairly firm,
pack down the canister and place in freezer to ripen for several hours. Makes about 1 1/2 quarts.
Note: Puree also can be placed in a freezer container and frozen overnight. It will not have as nice
a texture, but it will still be delicious.
Strawberry shortcake
If you have been deprived of what I think of as "true" strawberry shortcake your whole life, you will, I think,
be overjoyed to discover the real McCoy. Purchased sponge cake cannot hold a candle to buttered
biscuit-dough shortcake, still warm and layered with plenty of fresh, juicy berries and heavy cream, either
poured from a pitcher or whipped. For a peak experience, try to find cream that is not ultra-pasteurized.
Good choices are Garelick, a brand sold at Trader Joe's, and Butterworks, an organic brand from Jersey
cows in Vermont, sometimes in stock at Fairway in Plainview. Ronnybrook and Bobolink are other brands
to look for.
Recipes 2 Page 740

to look for.
This recipe is slightly adapted from the 11th edition of "The Fanny Farmer Cookbook," revised by Wilma
Lord Perkins in 1965.
Ingredients
For berries:
1 quart strawberries
Sugar, to taste
For shortcake:
2 cups flour
2 tsps. baking powder
1/2 tsp. salt
1 Tbsp. sugar
Few grains nutmeg, preferably freshly grated
1/2 cup (1 stick) butter, divided
3/4 cup whole milk, or as needed
2 cups heavy cream
1. Preheat oven to 425 degrees and butter a 9-inch round cake pan.
2. Wash berries lightly and remove stems. Set aside a few perfect berries to garnish the cake. Crush the
rest slightly and sweeten to taste. (This will depend on the sweetness of the berries.) Set aside.
3. Sift together flour, baking powder, salt, sugar and nutmeg. Using fingers or a fork, work in 1/4 cup ( 1/2
stick) of the butter until mixture is crumbly. Using the fork, stir in milk, a little at a time, but lightly. As soon
as the dough comes together into a soft, cohesive mass, quit stirring. (Overworking biscuit dough will
cause it to be tough.)
4. Melt 2 Tbsps. of the remaining butter.
5. Turn dough out on a floured board, divide dough in half, and gently roll or pat each half into 9-inch
rounds. (To make individual shortcakes, roll dough out and cut with a biscuit cutter.) Put 1 round in the
buttered pan. Spread it lightly with the melted butter. Place the other half on top. Bake 12 to 15 minutes,
or until golden.
6. Split the 2 layers apart carefully with a fork and spread with the remaining 2 Tbsps. of butter, or a little
more if you like.
7. Transfer the bottom layer to a platter and pour some of the berries over it. Top with the second layer
and pour more berries over the top. Garnish with the reserved perfect berries. Cut the cake into 6 wedges
and serve in shallow bowls, with heavy cream or whipped cream. Makes 6 servings.
Note: If possible, it is lovely to have even more than 1 quart of berries and pass extra berries, along with
the cream, at the table.
Copyright © 2007, New sday, Inc.
Recipes 2 Page 741

Recipe of the week
8:04 PM
Recipe of the week

Chicken with prosciutto and Taleggio

Yield: 4 servings
Ingredients
4 boneless, skinless chicken breast halves

1/4 tsp. salt
4 ounces Taleggio cheese, cut into 4 slices
8 slices prosciutto or ham
1/2 cup seasoned bread crumbs
1. Heat oven to 375 degrees. Spray an 11-by-7-inch baking dish with cooking spray. Pound chicken
breasts to 1/4-inch thick.
2. Season chicken all over with the salt and pepper to taste. Place 1 slice of the cheese and 2 slices of
the prosciutto on bottom half of each chicken breast; fold top half over to cover cheese and prosciutto.
3. Place chicken breasts in baking dish; top with bread crumbs. Bake until chicken is no longer pink and
cheese has melted, 30-35 minutes.
cholesterol, 10 g carbohydrates, 39 g protein, 968 mg sodium, 1 g fiber.
Recipes 2 Page 742

How to Make Gnocchi like an Italian Grandmother
10:50 PM

June 18, 2007 | by Heidi
The other night I took delivery of two huge, fragrant garbage bags full of basil thanks to Julia of Mariquita
Farms. I gave half of it away at my book signing, the other half we plucked and pureed into a grassy, green
pesto. Earlier this year a friend came to visit from Genoa Italy, her mom taught us her homemade gnocchi
recipe. I posted about the pesto we made to go with it earlier in the year, and as promised this post is the
gnocchi how-to followup. The basil delivery was exactly the inspiration I was waiting for....
Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. I'm not trying to scare you off or
dissuade you, I just want you to know what you are in for. Gnocchi-making takes practice, patience, and
persistance. At their best potato gnocchi can be light and delicate. At their worst, dense, rubbery, and/or soggy.
The v ery worst are the gnocchi that come apart in the boiling water before they even reach your plate.
The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca's mother made
was beautiful. The gnocchi recipe she taught us had just three ingredients - boiled, starchy russet potatoes
combined with a minimal amount of flour (too much flour and y our gnocchi are going to be heavy), and a bit of
salt - no eggs. I've tweaked her v ersion to be a little more user-friendly here, because to be honest, eggless
gnocchi are very tricky to get the hang of, v ery delicate to handle. I speak from experience at this point. I'm
afraid if I post the eggless version here, there will be a number of you who will try it, get frustrated, and curse
me.
So in the v ersion below, I incorporate just enough egg to act as a bit of a binder. We still aren't using an
ex cessive amount of flour, and the resulting gnocchi are deliciously light. They can also stand up to a toss with
y our favorite sauce.
If y ou are committed to trying the eggless version, try this version first. the next time around use half the egg,
and the time after that go for no egg. By that time, you should have all the other steps figured out and y ou'll
hav e a better vantage point and level of experience from which to work You'll also have a better sense of how to
handle and work with the dough.
A couple bits of news before we get to the recipe....
BAY AREA BOOK SIGNING:
Thanks to all of you who turned out for my book-signing in Berkeley last week, it was great chatting with and
meeting each of you. I have another signing Sunday (June 24) in the north bay for those of y ou living in that
area.
June 24, 3 pm
Copperfields
1 40 Kentucky Street
Petaluma
7 07.762.0563
GLAMOUR MAGAZINE:
Hav e a look at this month's Glamour magazine (July). It's not everyday I get to have one of my recipes shot by
Sang An. They did a beautiful job. Page 1 95 (I'll get around to scanning it at some point)...
Recipes 2 Page 743

So, here it is - the long awaited gnocchi recipe. Giv e it a go, and let me know what you think.
Gnocchi Recipe
Francesca's mom seemed disappointed we didn't have a potato ricer or potato mill on hand, but said that mashing
the potatoes by hand would be fine. I 've done it many times by hand now, and it is fine. For those of you wanting to
do some of the preparation in advance, in one test I cooked and mashed a batch of potatoes a day ahead of time, put
them in a covered bowl overnight, and incorporated the egg and flour the next day when I was ready to cook the
gnocchi - no problems.
Scant 2 pounds of starchy potatoes (2 large russets)
1 /4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a
boil and cook the potatoes until tender throughout, this takes roughly 4 0-50 m inutes.
Rem ov e the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting
board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from
the water (without burning yourself) - I'v e found a paring knife comes in handy here. Be m indful that you want to
work relatively quickly so y ou can mash the potatoes when they are hot. To do this y ou can either push the potatoes
through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - m ash
isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to
work with (see photo). Don't over-mash - y ou are sim ply after an even consistency with no noticable lumps.
Sav e the potato water.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook
when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft m ound - drizzle with the
beaten egg and sprinkle 3 /4 cup of the flour across the top. I'v e found that a metal spatula or large pastry scraper are
both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout -
y ou can see the hint of y ellow from the yolk. Scrape underneath and fold, scrape and fold until the m ixture is a light
crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle
at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on
the potatoes, the flour, the time of y ear, the weather, and whether the gnocchi gods are sm iling on you. The dough
should be m oist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough
into a snake-shaped log, roughly the thickness of y our thumb. Use a knife to cut pieces every 3 /4-inch (see photo).
Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand (see photo) and place a gnocchi pillow against the tines of the fork, cut
ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the
fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges
(good for catching sauce later). Set each gnocchi aside, dust with a bit m ore flour if needed, until you are ready to boil
them. This step takes som e practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a
boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you
know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a
slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever
sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches
until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and
serv e immediately, family-style with a drizzle of good oliv e oil on top.
Serves six.
Recipes 2 Page 744

Chicken Paprikish
12:16 PM
Chicken Paprikiash
Prep: 15 min; Cook: 1 hr
Makes 6 servings

3 - to 3 1/2-pound cut-up broilerfryer chicken
2 medium onions, chopped (1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, chopped (3/4 cup)
1 green bell pepper, cut into 1/2-inch strips
1 cup sour cream
1. Heat oil in 12-inch skillet over medium heat.

Cook chicken in oil about 15 minutes or until brown
on all sides; remove chicken from skillet
2. Cook onions and garlic in oil in skillet over

medium heat about 3 minutes, stirring occasionally,
until onions are crisp-tender; drain oil from skillet
3. Stir broth, paprika, salt, pepper and tomato into

onion mixture in skillet; loosen brown particles from
bottom of skillet. Return chicken to skillet. Heat to
boiling; reduce heat to low. Cover and simmer 20
minutes
4. Stir in bell pepper. Cover and simmer 10 to 15

minutes longer or until juice of chicken is no longer
pink when centers of thickest pieces are cut. Remove
chicken from skillet; keep warm
5. Skim fat from liquid in skillet. Stir sour cream

into liquid in skillet. Heat over medium heat just until
hot. Serve with chicken

Recipes 2 Page 745

Lighter Chicken Paprikash
For 14 grams of fat and 265 calories per serving, omit oil
and use nonstick skillet sprayed with nonstick cooking
spray. Remove skin from chicken before cooking. Use
reduced-fat sour cream
Recipes 2 Page 746

Twice Baked Potatoes
Wednesday, December 12, 2007
2:17 PM
 4 large russet potatoes, about a pound each

 Olive oil
 1/2 cup sour cream
 1/2 cup milk
 2 Tbsp butter, softened
 1 Tbsp cream
Cheddar and bacon version
 1 cup grated cheddar cheese
 4 strips bacon
 1/4 cup chopped green onion
Blue cheese and chives version
 1 cup crumbled blue cheese
 1/4 cup chopped fresh chives
1 Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each
potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.
Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. C ook for
1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15
minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to
rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.
2 If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in
Recipes 2 Page 747

a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool.
C rumble.
3 Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out
the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra
potato so that you will have more potato filling to mound into the potato boats.
4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a
potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do
not over-beat potatoes, they can turn glue-y.
5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes.
Spoon fillings into the potato shells. Sprinkle with extra toppings.
6 Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
Serves 4 to 6.
Recipes 2 Page 748

Harvest Vegetable Stew
2:19 PM

Serves 8 to 10
Gremolata, a vibrant mixture of parsley, garlic
and lemon peel, gives this satisfying stew an
exciting finish. A simple rice pilaf is an ideal. If
you hesitate to buy butternut squash because it’s
difficult to peel, try this trick: Pierce squash in
several places with a fork or skewer and
microwave on high for 2 minutes to soften the
skin and facilitate peeling. Make stew up to 2 days
ahead and refrigerate in a plastic food storage
container. Reheat stew on the stovetop or in a
microwave (8 to 12 minutes on high). Prepare
gremolata within several hours of serving and
refrigerate in a small plastic food storage bag.
1 Tbs. olive oil

3 medium onions, halved and cut into very thin slivers (3 cups)
1 large butternut squash (about 2 3/4 lbs.), peeled, seeded and cut into 1 -inch
cubes (6 cups)
1 medium red bell pepper, cut into 1/2-inch dice
2 medium cloves garlic, minced
1 1/2 tsp. dried oregano
1/8 tsp. red pepper flakes
28-oz. can diced tomatoes
19-oz. can chickpeas, rinsed and drained
Gremolata
1/2 cup chopped flat -leaf parsley
2 tsp. grated lemon peel
Directions
1. In Dutch oven or large deep skillet, heat oil over medium heat. Add onions and
cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic,
oregano and pepper flakes and cook, stirring, 2 minutes. Add broth, increase heat
to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
2. Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until
squash is tender but not mushy, 8 to 10 minutes.
3. Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a
fork until blended.
4. Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with
gremolata.
Recipes 2 Page 749

Cream Cheese-Coconut-Pecan Pound Cake
Thursday, December 13, 2007
10:48 PM
E-m a il This Recipe
Cream Cheese-Coconut-Pecan Pound

Cake
Prep: 20 min.; Bake: 1 hr., 35 min. The bourbon gives this pound cake a wonderful
aroma and flavor, but you may substitute an equal amount of milk, if desired.
1 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1/2 teaspoon salt
1/4 cup bourbon
1 cup chopped pecans, toasted
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared C ranberries (optional)
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a
time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning
and ending with flour mixture. Beat batter at low speed just until blended after each
addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12 -
cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long
wooden pick inserted in center of cake comes out clean. C ool in pan on a wire rack 10
to 15 minutes. Remove from pan; cool completely on wire rack.
Yield: Makes 10 to 12 servings
Southern Living, DEC EMBER 2004
Recipes 2 Page 750

Glazed short ribs with mustard-Cognac sauce
10:49 PM
Recipe of the week

Total time: 1 hour, plus 4 hours braising time
Servings: 4
Ingredients
2 pounds boneless beef short ribs

Kosher salt
1/4 cup oil
1 medium carrot, diced
1 large onion, diced
1 bay leaf
3 sprigs of thyme
2 cups red wine
1 quart veal stock
1/2 cup heavy cream
2 Tbsps. Dijon mustard
1/2 cup Cognac
1. Season the short ribs all over with 1 tsp. salt.
2. Heat the oil in a large, heavy-bottom, lidded skillet over high heat until shimmering, about 1 to
2 minutes. Add the short ribs and sear until browned, 2 to 3 minutes per side. Add the carrot and
onion to the pan and sauté until tender and slightly browned, several minutes. Add the bay leaf,
thyme and wine and bring to a simmer. Cook until the wine is reduced by two-thirds, about 10
minutes.
3. Add the veal stock and bring to a simmer. Return the short ribs to the braising liquid, cover the
pan and bring to a gentle simmer. Braise the ribs, turning occasionally, until tender, about 4
hours, taking care to keep the liquid at a gentle simmer (not a boil).
4. While the ribs cook, place the cream in a small, heavy-bottomed sauce pan. Heat to a gentle
simmer, and cook several minutes, stirring frequently, until the cream is reduced by half, taking
care that the cream stays at a simmer and avoiding curdling or scorching. Remove from the heat.
Stir in the mustard.
5. In a separate small pan over low to medium heat, bring the Cognac to a gentle simmer.
Simmer until it is reduced to about 3 Tbsps. Stir it into the cream. Season to taste with salt.
Reserve in a warm place until the short ribs are ready.
6. When the short ribs are tender, remove the meat from the braising liquid. Strain the braising
liquid from the pan into a bowl or large measuring cup, then return it to the braising pan and
bring it to a simmer over medium-high heat. Cook until the liquid thickens to a sauce
consistency, several minutes. Return the short ribs to the pan and brush the meat lightly with the
sauce to give it a shimmer. Remove the meat to a platter and serve with the mustard-cream
sauce.
h serving: 726 calories; 37 grams protein; 12 grams carbohydrates; 1 gram fiber; 44 grams fat;
16 grams saturated fat; 133 mg. cholesterol; 1,031 mg. sodium.
Recipes 2 Page 751

Recipes 2 Page 752
Top 10 ways to eat whole grains
10:51 PM

By Steve Petusevsky
South Florida Sun-Sentinel
I recently attended the Just Ask for Whole Grains conference in Kansas City, Mo. It was
sponsored by the Whole Grains Council and Oldways Preservation Trust. It seems the tide has
finally turned regarding food awareness. An army of people understand the implications of
eating healthfully.
For years it was thought that whole grains offered nothing more than fiber. New research shows
they also contain protective antioxidants. Wheat and oats, for example, contain as many
antioxidants as spinach and broccoli. Studies published in 2005-06 show that whole grains may
lower triglycerides, help us manage our weight and reduce the risk of heart disease and some
cancers. As much as we recognize the benefits, there's still confusion over what whole grains are.
All grains start out as whole grains. Think wheat (including spelt, kamut and farro), corn, rye,
rice and quinoa, just to name a few common grains. If after being milled, they keep all three
parts of the original grain -- the starchy endosperm, the fiber rich bran and the germ -- in their
original proportions, they are whole grains.
It has become increasingly obvious to food companies that we need whole grains for health and
wellness. As a result, they are introducing wonderful products. And consumers are beginning to
acquire a taste for the nutty, earthy flavors and textures of whole grains.
Coming from the natural foods industry, I can tell you that at one time getting people to eat
whole-wheat pasta was a tough sell. Only the hard-core, Birkenstock-wearing, wheat-grass
shooters even tried it. But things have changed.
Pasta companies are changing their milling process to create whole-grain pastas that taste
fabulous. In Kansas City, I toured a pasta plant making incredible pastas in every shape and
form. We tasted them, and I was impressed. In addition, wholesome, flavorful baked goods,
desserts and breads are now made, not only by artisan bakeries, but also by large commercial
factories.
The 2005 Dietary Guidelines recommend that most typically inactive people consume three or
more servings of whole grains each day. Active people should consume more. This is the scary
part: the typical American eats less than one serving a day and 40 percent of all Americans never
eat whole grains.
You most likely think "How can I possibly eat several servings of whole grains each day?" Here
are 10 simple ways to get more whole grains into your diet:
1. Substitute half the white flour in recipes for cookies, muffins, quick breads and pancakes with
whole-wheat flour.
2. Add 1/2 cup cooked bulgur, wild rice or barley to bread stuffing.
3. Add 1/2 cup cooked wheat or rye berries, wild rice, brown rice, sorghum or barley to your
favorite canned or homemade soup.
4. Use whole cornmeal for corncakes, corn breads and corn muffins.
5. Add 3/4 cup uncooked oats for each pound meat when you make burgers or meatloaf.
6. Stir a handful of oats into your yogurt for quick crunch with no cooking necessary.
Recipes 2 Page 753

7. Look for hot and cold cereals made with grains like kamut, kasha (buckwheat) or spelt.
8. Make risottos, pilafs and other ricelike dishes with whole grains such as barley, brown rice,
bulgur, millet,
quinoa or sorghum.
9. Enjoy whole-grain salad such as tabbouleh.
10. Buy whole-grain pasta, or ones made from whole grain, part white flour. Or try whole-grain
breads. Kids especially like whole-grain pita bread
Below is a simple recipe using whole-wheat berries in a Waldorf salad. You can buy them at any
natural food store.
Wheat berries are the mother grain from which pasta, bread and flour are derived. Most of us
have never tasted their true flavor. Little wheat berries pack a nutlike flavor and are pleasantly
chewy. Use a crunchy, firm, sweet-tart apple such as a Granny Smith or gala for this salad.
Lemon juice and vinegar keep chopped apples from darkening, so you may make this salad the
day before serving. Try substituting dried apples for fresh for a variation.
Wheat berry Waldorf salad
Ingredients
2 cups dried wheat berries

7 cups water, plus more for soaking
1 cup walnuts, chopped
2 apples, cored and chopped (Granny Smith or gala recommended)
1 cup (black or golden) raisins
1 cup fine-chopped fresh parsley
1/4 cup apple cider vinegar
1/4 cup apple juice
2 tsps. salt, plus more to taste
1/2 tsp. fresh-ground black pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
2 Tbsps. lemon juice
1. Soak the wheat berries in water to cover overnight. Drain and set aside.
2. In a saucepan, bring 7 cups water to a boil. Add the wheat berries and cook at a rolling simmer
50 minutes or until they are totally cooked through (they will retain a firm, chewy texture). Drain
and set aside to cool.
3. Transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins,
chopped celery, chopped parsley, apple cider vinegar, apple juice, 2 tsps. salt, black pepper,
ground nutmeg, ground cinnamon, olive oil and lemon juice. Toss to mix thoroughly. Add more
salt if necessary and serve. Makes 4 servings.
Per serving: 866 calories, 50 percent calories from fat, 48 grams total fat, 5 grams saturated fat,
no cholesterol, 100 grams carbohydrates, 19 grams total fiber, 37 grams total sugars, 81 grams
net carbs, 18 grams protein, 1,218 milligrams sodium.
Copyright © 2007, South Florida Sun-Sentinel
Recipes 2 Page 754

Chocolate, as easy at it gets
10:52 PM
chicagotribune.com
FOOD FEATURES
Simmer cream and water, stir in a great bar of bittersweet and a nub of butter,
and you've got a fabulous sauce.
By Amy Scattergood
Watch rivulets of dark chocolate sauce pour down the curves of a scoop of ice cream or
over the low cliffs of a raspberry tart and you get a hint of the transformative power of a
good chocolate sauce. Thick and velvety, deeply, sensuously flavorful, such a sauce can
dress up a simple dessert or, just in time for the holidays, elevate a great one. It's pretty
good eaten straight with a spoon too.
Years ago, chocolate sauces were made with bricks of baker's chocolate or cocoa powder,
with lots of sugar and vanilla to mask the bitterness, and heavy doses of cream or butter.
But now chocolatiers are sourcing cocoa beans "at origin," just as coffee roasters do, and
making bars of chocolate that, like bars of gold, list the percentage of cacao.
Now a sauce is a vehicle for the chocolate, a way of transforming its properties -- solid to
liquid -- rather than altering or masking the taste. So making a great sauce is easier than it's
ever been. Just simmer equal parts cream and water, with a touch of salt. Take it off the
heat and stir in some broken-up chocolate and a nub of butter (for shine and body and a
barely perceptible mellowness) until the sauce is smooth and velvety. That's it.
With great chocolate, you want a minimalist sauce that depends utterly on the chocolate
and showcases its complex flavors.
To start, choose a chocolate with about 70% cacao. Bars in the 70% to 75% range have a
wealth of flavor that comes through more clearly than bars with a lower percentage of
cacao -- and a higher percentage of sugar. Yet, unlike chocolate with higher percentages of
cacao, they don't need to be sweetened.
(If you're using a higher percentage of chocolate -- a 75%, say, instead of a 70% -- you may
want to add a little more liquid. As chocolates go up in percentage, the increasingly higher
proportions of cacao solids make thicker sauces.)
Using equal parts heavy cream and water gives just the right texture: Too much cream and
the sauce is a little fatty, whereas all water doesn't have quite enough body. And although
you can use milk instead, cream has a coolness, a slight twang that works well with the
chocolate.
And though many chocolate sauce recipes call for vanilla, try making it without. Better to
think of it as an optional flavoring. A pinch of salt is a better addition, as it brings out the
flavors in the chocolate.
High-quality chocolate can have high citrus notes, maybe hints of raspberry, low echoes of
coffee or a register of spice. A good sauce brings these out.
You can play variations on the sauce to your heart's content.
Use crème fraîche (as many chefs do) instead of part or all of the cream. It gives a little
zing, a slightly sour note that complements the flavors of chocolate.
Recipes 2 Page 755

Or add flavorings to the cream-water mixture. Steep tea or citrus zest in it, or a scraped
Madagascar vanilla bean, or a handful of crushed espresso beans or hazelnuts. Add a few
tablespoons of your favorite liqueur, muddle fresh herbs, throw in a sachet of spices. Flavor
the cream with cinnamon and chiles, as the Mayans and Aztecs did, for a little unexpected
heat.
Let the mixture steep for 30 minutes. Then strain it if necessary, reheat it -- and add the
chocolate just as you would for the basic recipe.
And unlike truffles or cakes, chocolate sauce can be adjusted once you've made it. Taste the
sauce and if you want to change the flavor or texture, just add to it. Stir in a little more
liqueur or extract, some sugar or a hint more cream if you like. If it's too thick, add water;
too thin, warm it up and throw in more chocolate. Because the sauce has a high enough
proportion of liquid to chocolate, it won't seize or separate. In fact, it's pretty foolproof.
Once you fall in love with a chocolate sauce, you may want to keep a jar of it handy in your
refrigerator (where it will keep for weeks). The velvety sauce is amazingly versatile.
Whip some into warmed milk for a cup of morning hot chocolate or a bowl of chocolate
soup. Serve it as a dipping sauce with a plate of strawberries; it makes a fantastic simple
fondue. Ladle a generous amount over profiteroles, delicate puffs of pâté à choux with ice
cream hidden inside their hollows.
Or just pour a sauce made from a bar of 71% Ecuadorean chocolate, or a 73% Venezuelan
single-bean origin, on your plain bowl of ice cream. You'll never think chocolate sauce is
ordinary again.
Chocolate sauce

Servings: Makes 1 1/2 cups
Note: Use a chocolate with 70% to 75% cacao. The sauce can be stored tightly covered in
the refrigerator for several weeks. To serve, heat it in a double boiler, stirring occasionally.
Ingredients
1/2 cup heavy cream

Pinch of sea salt
8 ounces chocolate, coarsely chopped
1. In a medium heavy-bottomed saucepan over high heat, bring the cream, salt and one-half
cup water to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat.
2. Remove the pan from the stove and add the chocolate and butter, stirring constantly with
a wooden spoon to incorporate. Keep stirring until the chocolate and butter melt and the
sauce is perfectly smooth. Serve immediately, or reheat when ready to use.
Each tablespoon: 74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7

Profiteroles with cinnamon-cayenne chocolate sauce
Recipes 2 Page 756


Servings: 6
Cream puffs
6 Tbsps. ( 3/4 stick) butter

1 tsp. sugar
1 cup flour
4 eggs
1. Heat the oven to 400 degrees. Line one large or two medium baking sheets with
parchment.
2. In a heavy-bottomed medium saucepan, bring 1 cup water, the butter, salt and sugar to a
boil. When the liquid is boiling and the butter has melted, remove the pan from the heat and
immediately add the flour all at once. Beat with a wooden spoon until thoroughly
combined.
3. Return the mixture to medium-high heat and continue beating with the spoon for 2 to 3
minutes, until the mixture pulls away from the sides of the pan and forms a ball and a
"cooked" film forms on the bottom of the pan. The batter will be stiff.
4. Remove from the heat, and add the eggs one at a time, beating vigorously with the spoon
after each addition until thoroughly incorporated.
5. Drop spoonfuls of the choux paste in rows on the baking sheet, or use a pastry bag to
form mounds about 2 inches across. Bake until puffed up and golden brown, about 20
minutes.
6. Remove the puffs from the oven, prick each with the end of a sharp knife to release the
steam, then return to the oven and bake 5 minutes longer. Cool on a rack. Makes 12.
Profiteroles
Ingredients
12 cream puffs
1 recipe cinnamon-cayenne chocolate sauce(see below), reheated if not still warm
3 cups (1 1/2 pints) high-quality vanilla or espresso ice cream
1. Using a small serrated knife, cut the puffs in half horizontally. Place the bottoms in
dessert plates or bowls, top with small scoops of ice cream and then place a puff top on
each.
2. Pour chocolate sauce over each profiterole and drizzle some around the bottom of each.
Serve immediately.
Each serving of 2 profiteroles: 764 calories; 13 grams protein; 50 grams carbohydrates; 3

grams fiber; 57 grams fat; 36 grams saturated fat; 283 mg. cholesterol; 159 mg. sodium.
Cinnamon-cayenne chocolate sauce
Recipes 2 Page 757

Total time: 12 minutes, plus 30 minutes steeping
Note: Use a chocolate with between 70% and 75% cacao. The sauce can be stored tightly
covered in the refrigerator for several weeks. To serve, heat it in a double boiler, stirring
occasionally.
Ingredients
1/2 cup heavy cream

Pinch sea salt
1/8 tsp. ground cayenne pepper
1/2 vanilla bean split lengthwise
1. In a medium heavy-bottomed saucepan over high heat, bring the cream, salt and one-half cup
water to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat. Add the
cinnamon and cayenne. Scrape the seeds from the vanilla bean into the mixture and drop in the
pod. Cover and allow to steep for 30 minutes. Remove the bean and return the mixture to the
heat, bringing it up to a simmer again.
2. Remove the pan from the heat and add the chocolate and butter, stirring constantly with a
wooden spoon to incorporate. Keep stirring until the chocolate and butter melt and the sauce is
perfectly smooth. Serve immediately, or reheat when ready to use.
Each tablespoon: 74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams
Recipes 2 Page 758

chocolate peanut toffee Gourmet
11:37 PM
chocolate peanut toffee Gourmet | December 2007
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its
(photo by: best. This version is studded with cocktail peanuts and a decadent layer of
Romulo bittersweet chocolate.
Yanes) Makes about 3 pounds
Gina Marie Miraglia Eriquez and Lillian Chou
4 sticks (1 pound) unsalted butter, cut into pieces

2 cups sugar
1/4 teaspoon salt
4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)
7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped
Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal
offset spatula
Butter baking pan and put on a heatproof surface.

Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-
high heat, whisking until smooth, then boil, stirring occasionally, until mixture is
deep golden and registers 300°F (hard-crack stage; see Kitchen Notebook, page
240) on thermometer, 15 to 20 minutes.
Immediately stir in whole peanuts, then carefully pour hot toffee into center of
baking pan.
Spread with spatula, smoothing top, and let stand 1 minute, then immediately
sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then
spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts,
then freeze until chocolate is firm, about 30 minutes. Break into pieces.
Recipes 2 Page 759

penne with turkey, sausage, spinach, and nutmeg
11:38 PM
penne with turkey, sausage, spinach, and nutmeg Bon Appétit | December 2007
Makes 6 servings
The Bon Appétit Test Kitchen

2 cups chopped onions
1 pound ground turkey
1 pound spicy Italian turkey sausages, casings removed
1 cup whipping cream
1 pound penne
2 6-ounce bags fresh baby spinach leaves
3/4 cup freshly grated Asiago cheese or Parmesan cheese, divided
Heat oil in large deep skillet over medium-high heat. Add onions and sauté until beginning to
brown, about 7 minutes. Add ground turkey and sausages. Sauté until cooked through and
beginning to brown, breaking up with back of spoon and occasionally scraping bottom of
skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste
with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1 1/2 cups cooking liquid.
Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted.
Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle
with remaining 1/4 cup cheese; serve.
One serving contains the following: Calories (kcal) 798.73; % Calories from Fat 40.6; Fat (g)
36.05; Saturated Fat (g) 15.18; Cholesterol (mg) 175.79; Carbohydrates (g) 69.51; Dietary Fiber
(g) 6.95; Total Sugars (g) 3.42; Net Carbs (g) 62.55; Protein (g) 48.34
Recipes 2 Page 760

lemon gnocchi with spinach and peas Gourmet
11:39 PM
lemon gnocchi with spinach and peas Gourmet | December 2007
The zing of fresh lemon enhances both the peas' sweetness and the natural
(photo by: flavor of the spinach. The whole quick, creamy dish is bolstered by soft
Romulo pillows of potato gnocchi.
Yanes) Makes 4 servings
Quick Kitchen
Andrea Albin

1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a
12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium- low heat, uncovered, stirring, until
wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons
salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta -cooking water,
then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and
stir to coat. Thin with additional cooking water if necessary.
Recipes 2 Page 761

crab bisque Gourmet
11:40 PM
crab bisque Gourmet | December 2007
When was the last time you had a traditional, everything-from-scratch bisque? The
(photo by: rarity of an execution this loving, along with those succulent lumps of meat,
Roland guarantees groans of pleasure at the Christmas table. The intensely crabby
Bello) finishing touch, with its base akin to drawn butter, will delight veteran crustacean
eaters.
Makes 8 (first course) servings
Paul Grimes
12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well

1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
4 large thyme sprigs
1 whole clove
1/4 teaspoon black peppercorns
1/2 cup Cognac or other brandy
1 3/4 cups reduced-sodium chicken broth
6 cups water
1/3 cup long-grain white rice
1 teaspoon finely chopped tarragon
Large pinch of cayenne
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
Watch how to use BUITONI® pesto to enliven your holiday dishes!
Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without
handles
Accompaniment: crab butter (optional)
If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat
until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean
kitchen towel and pound shells with meat pounder to crush (including claws).
Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion,
carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring
occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to
a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and
skimming occasionally, 1 hour.
Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making).
Transfer broth to a medium saucepan.
Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until
very tender, 15 to 20 minutes (not all of liquid will be absorbed).
Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use
caution when blending hot liquids), then add to remaining broth in medium saucepan.
Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice,
cayenne, and 1/8 teaspoon pepper.
Recipes 2 Page 762

Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab
butter (if making).
Cooks' note: Bisque, without tarragon, lemon juice, final seasoning, crabmeat, and crab butter,
can be made 2 days ahead and chilled, uncovered, until cool, then covered. Thin slightly with
water if necessary while reheating, then proceed with recipe.
handles
butter (if making).
Recipes 2 Page 763

Orange Glazed Turkey Breast
Monday, December 24, 2007
5:04 PM

Diana Rattray
At a Glance
Prep Time : 15min
Cook Time : 3hr
Course : Dinner, Entree, Main Course
Special : Easy, Gluten-Free, Low Fat, Low Sodium, Non-Alcoholic
Type of Prep : Bake, Roast
Cuisine : Southern, U.S. Regional
Occasion : Boxing Day, Christmas, Easter, Fall, Family Dinner, Thanksgiving, Valentine's Day

Pasted from <http://southernfood.about.com/od/turkeycasserole/r/bl61122b.htm?p=1>
This flavorful turkey breast is compact and delicious, and it's perfect for a small family. Or, roast this turkey breast for
the great sandwiches and leftovers you'll have for a few days.
INGREDIENTS:
• 1 turkey breast, bone-in, about 5 to 7 pounds
• vegetable oil
• salt and pepper
• -
• Glaze
• 2 cloves garlic, minced
• 2 tablespoons butter
• 6 ounces orange juice concentrate (about 3/4 cup)
• 2 tablespoons sweet orange marmalade
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger or 2 tablespoons fresh minced ginger
PREPARATION:
Heat oven to 325°.
Rub turkey breast lightly with vegetable oil. Sprinkle with salt and pepper. Place the turkey on a rack in a roasting
pan. Roast for about 2 to 3 1/4 hours, depending on size of the turkey breast (stuffed will take longer). The cooking
time guide should be on the turkey breast packaging. A meat thermometer will reach 170° when the turkey is done. If
necessary, tent with a piece of buttered or oiled foil during the last hour. Baste with glaze (below) a few times the last
20 minutes of cooking time. Let turkey stand for 10 minutes before carving.
Glaze: In a small saucepan combine glaze ingredients and bring to a boil, stirring frequently.
Recipes 2 Page 764

penguin buffet's classic israeli schnitzel
Tuesday, December 25, 2007
2:46 AM
penguin buffet's classic israeli schnitzel Other | © 2001
Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today.
Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Nathan and Israeli cuisine, click here.
Almost every restaurant in Israel features turkey schnitzel on the menu. Most homemakers buy it breaded and frozen and
serve it preceded by hummus, tahina, and other salads for a quick main meal. As I went from table to table throughout
Israel, I found the dish to be more or less the same, prepared with spice combinations that vary depending on the ethnic
background of the cook. Yemenite Jews, for example, add garlic, cumin, turmeric, cardamom, and hawayij. Polish cooks
often use matzoh meal. A classic schnitzel includes both butter and oil, which has been changed to just oil in Israel. Even
in remote corners of Latin America, restaurants try to woo Israeli travelers by putting up signs in Hebrew saying WE HAVE
SCHNITZEL.
Yield: 6 servings
by Joan Nathan
Alfred A. Knopf
6 boneless, skinless turkey or chicken breasts, sliced thin (about 1 1/2 pounds)
Salt and freshly ground pepper to taste
3 large eggs
2 cups fresh bread crumbs
Vegetable or soybean oil for deep frying
2 lemons, sliced in wedges
1. Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as
possible and season well with salt and pepper.
2. Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
3. Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
4. Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
5. Fry the schnitzels for 2 to 3 minutes on each side, until golden brown.
6. Drain the schnitzels on a plate lined with paper towel.
Serve immediately with lemon wedges.
NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before
serving, deep-fry quickly to crisp the outside.
Joan Nathan shares her tips with Epicurious:
• This dish, a variation on veal schnitzel from Central Europe, is a classic example of the transformations common in Israeli
cooking. Before Israel's swamps were drained in the 1950s to irrigate the desert, there was not enough grassland to
pasture cows. Thus the first Central European Jewish settlers adapted one of their native dishes to use turkey meat, more
easily raised in desert conditions. Subsequent immigrants have added twists from their own backgrounds, such as Yemeni
Jews adding the Middle Eastern spice blend hawayij.

Pasted from <http://www.epicurious.com/recipes/food/printerfriendly/231757>
Recipes 2 Page 765

Maple-Glazed Turkey Breast
2:50 AM
Browse the recipe Maple-Glazed Turkey Breast

by the Editors of Easy Home Cooking Magazine

Ingredients:
1
bone-in turkey breast (5 to 6 pounds)
Roast rack (optional)
1/4
cup pure maple syrup
2
tablespoons butter or margarine, melted
1
tablespoon bourbon (optional)
2
teaspoons freshly grated orange peel
Fresh bay leaves for garnish
Preparation:
1.
Prepare barbecue grill with rectangular foil drip pan. Bank briquets on either side of drip pan for indirect cooking.
2.
Insert meat thermometer into center of thickest part of turkey breast, not touching bone. Place turkey, bone side down,
on roast rack or directly on grid, directly over drip pan. Grill turkey, on covered grill, over medium coals 55 minutes,
adding 4 to 9 briquets to both sides of fire after 45 minutes to maintain medium coals.
3.
Combine maple syrup, butter, bourbon and orange peel in small bowl; brush half of mixture over turkey. Continue to grill,
covered, 10 minutes. Brush with remaining mixture; continue to grill, covered, about 10 minutes or until thermometer
registers 170°F.
4.
Transfer turkey to carving board; tent with foil. Let stand 10 minutes before carving. Cut turkey into thin slices. Garnish, if
desired.
Variation: For hickory-smoked flavor, cover 2 cups hickory chips with cold water; soak 20 minutes. Drain; sprinkle over
coals just before placing turkey on grid.
Nutritional Information:
Serving Size:
Sodium 142 mg
Protein 77 g
Carbohydrate 9g
Cholesterol 144 mg
Total Fat 16 g
Calories from Fat 29 %
Calories 502
Dietary Exchange:
Meat 8-1/2
Fruit 1/2
Pasted from <http://recipes.howstuffworks.com/maple-glazed-turkey-breast-recipe.htm/printable>
Recipes 2 Page 766

Recipes 2 Page 767

Apricot-Stuffed Turkey Breast
2:52 AM
INGREDIENTS
SERVIN 8
• 1 bone-in turkey breast half (2-1/2 pounds), skin removed GS
• 1-1/2 cups soft bread crumbs
• 1/2 cup diced dried apricots
CATEGO Lower Fat
• 1/4 cup chopped pecans, toasted
RY
• 3 tablespoons water or unsweetened apple juice, divided
• 1 tablespoon vegetable oil
• 1/4 teaspoon dried rosemary, crushed METHO Grill (gas or
• 1/4 teaspoon garlic salt D charcoal)
• 1 tablespoon Dijon mustard
PREP 10 min.
COOK 40 min.
TOTAL 50 min.
DIRECTIONS
Remove bone from turkey. Cut a horizontal slit into thickest part of turkey to form a 5-in. x 4-in. pocket. In a bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water or
juice, oil, rosemary and garlic salt; toss gently. Stuff into pocket of turkey. Secure opening with metal or soaked bamboo skewers. Grill, covered, over indirect heat for 30 minutes.
Combine mustard and remaining water; brush over turkey. Grill 10 minutes longer or until golden brown and meat thermometer inserted into stuffing read 160°. Let stand 10 minutes
before slicing. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis:One serving (calculated with water instead of apple juice) equals 268 calories, 313 mg sodium, 81 mg cholesterol, 20 g carbohydrate, 33 g protein, 6 g fat, 2 g fiber.
Diabetic Exchanges:4 very lean meat, 1 starch, 1/2 fruit, 1/2 fat.
Printed from bestsimplerecipes.com Dec 25, 2007
Copyright Reiman Media Group, Inc© 2007
Pasted from <http://recipes.bestsimplerecipes.com/eRMS/Recp_fullpage.aspx?recid=12525>
Recipes 2 Page 768

Maple Sage Turkey Breast
2:56 AM

Servings = 8 | Serving size =4 ounces turkey breast
This recipe does make great leftovers as sandwiches, but you can also use the leftovers in Roasted Turkey, Wild
Rice and Cranberry Salad.
234,321
AND
204, 205, 165
1 3 lb. bone in turkey breast
1 large white onion
2 Tbsp fresh sage leaves
1/2 tsp peppercorns
1/2 tsp dried thyme leaves
1/2 cup maple syrup
1/2 cup low-sodium chicken stock
1/2 tsp salt
Preheat the oven to 325°F.
Rinse the whole turkey breast in cold water and pat dry.
Line a roasting pan with aluminum foil. Place the onion pieces in the bottom on top of the aluminum foil in a
mound.
Scatter the sage, thyme and peppercorns over the top of the onions.
Place the turkey breast on top of the onions (skin side up) and cover lightly with aluminum foil, then place the pan
inside the preheated oven. Roast for 30 minutes, then turn the roasting pan 180° in the oven (to make sure the
turkey roasts evenly). After another half hour remove the aluminum foil. Top with 1/4 cup of the maple syrup and
return the pan to the oven.
After another 30 to 45 minutes, baste the turkey with the juices from the bottom of the pan and add the other
1/4 cup maple syrup. If the skin is getting too crispy, you can put the foil back over the top. Cook until the internal
temperature of the breast meat is 160°F.
Remove to a cutting board and allow to rest for at least 10 minutes before carving.
While the turkey is resting, skim the excess fat from the bottom of the roasting pan and discard. Place the roasted
onions, herbs and remaining liquid in a blender and puree until smooth. Add up to 1/2 cup chicken stock to the
desired thickness (it might take less, but if it is still not thin enough, use a little water - about a tablespoon at a
time).
Reheat the sauce gently and serve over the sliced turkey.
Nutrition Facts
Serving size: 4 ounces turkey breast | Servings 8
Calories 198 | Calories from Fat 55
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 2g (8%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 55 mg (18 %) | Sodium 202 mg (8 %)
Total Carbohydrates 18g (5%) | Sugars 13g
Dietary Fiber 0g (2%) | Protein 19g
Vitamin A 0% | Vitamin C 3 % | Calcium 3% | Iron 8%
Vitamin K 2 mcg | Potassium 324 mg | Magnesium 26 mg
This recipe printed from www.drgourmet.com
©2007 Harlan Bros. Productions. All rights reserved.
Pasted from <http://www.drgourmet.com/user/recipe-print.php?id=635>
Recipes 2 Page 769

Roast turkey breast with macadamia and mango stuffing
2:58 AM
Chef: John Lawry

Some serious Christmas tucker.
Serves 4
Degree of difficulty: Low
Preparation Time: 1 hr 30
You need:
1.6 kg turkey breast with the skin on
A little melted butter for basting.
Some string about so long.
The stuffing
50 g of butter
50 g of macadamia nuts, crushed
50 g of bacon, sliced into fine strips
1 large mango peeled and chopped
1 tablespoon of chopped sage
1 cup of bread crumbs (use day old bread)
Method:
Melt the butter in a frying pan then add the onion and cook gently without colour.
Add the macadamia nuts, bacon and cook until lightly browned. Place mixture into a bowl and add the mango,
sage and breadcrumbs. Season to taste.
Place turkey skin side on chopping board. Place stuffing in the centre and then fold the sides together. Use some
kitchen string to tie the breast into shape at about 2cm intervals.
Place turkey in a lightly oiled tray and roast at 180C. Baste regularly for about an hour. Remove from oven and
use a skewer or satay stick to pierce the thickest part of the turkey. If the juices run clear remove cover with foil
and rest for ten to fifteen minutes. If the juices are still a pinkish – pop the turkey back in the oven for another 5
minutes
This recipe featured by Tim Callanan
© 2007 Australian Broadcasting Corporation

Copyright information: http://abc.net.au/common/copyrigh.htm
Privacy information: http://abc.net.au/privacy.htm
Pasted from <http://www.abc.net.au/cgi-bin/common/printfriendly.pl?http://www.abc.net.au/goldcoast/stories/s748128.htm>
Recipes 2 Page 770

Rolled Stuffed Turkey Breast
3:18 AM
Rollato di Tacchino
SERVES 8
Thanksgiving is my favorite holiday. I am in the kitchen many days before making preparations so the holiday dinner runs as s moothly as
possible. On our table, traditional turkey has given way to a stuffed turkey breast, prepared the way Italians like to have i t in Perugia, the capital
of Umbria. The beauty of this recipe is that it can be made two days ahead and reheated or served at room temperature.
2/3 pound whole chestnuts

1/2 cup Colavita™ Extra-Virgin Olive Oil
1 1/2 cups fresh bread crumbs
1/4 pound prosciutto, diced
1/4 cup fresh rosemary leaves
3 tablespoons chopped flat-leaf parsley
1/3 cup freshly grated Parmigiano-Reggiano cheese
One 4-pound turkey breast, butterflied
Fine sea salt and coarsely ground black pepper to taste
1 1/2 cups dry white wine
Preheat the oven to 450ºF. With a small knife, make an X in the top of each chestnut. Place on a rimmed baking sheet and roast for about 25
minutes, or until the skins split. Remove and let cool. Reduce the oven temperature to 400ºF.
Crack the chestnuts open with a nutcracker and remove the nutmeats. Coarsely chop the nutmeats and put in a large bowl.
In a skillet, heat ¼ cup of the olive oil. Add the bread crumbs and fry until lightly browned. Add to the chestnuts.
Add 1 more tablespoon of the oil to the skillet, and saut é the prosciutto until crispy. Add to the bread crumbs. Add the rosemary, parsley, garlic,
cheese, and 1 tablespoon of the oil and mix well. (The stuffing can be covered and refrigerated for up to 2 days.)
Lay the turkey breast out flat on a cutting board. Place a large piece of wax paper over the turkey and pound it with a meat pounder to flatten it
to an even thickness. Rub the inside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the turkey b reast to within 1
inch of the edges. Do not worry if all of the stuffing does not fit; save any excess for topping the breast after it is rolle d.
Starting at a long side, roll the turkey up like a jelly roll and tie it with string in four or five places.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Brown the turkey roll on all sides. Transfer the turkey roll to a
rack in a roasting pan and add the pan juices from the skillet. Sprinkle with salt and pepper, and pat on any remaining stuff ing over the top.
Add ½ cup of wine to the pan. Roast for 1 hour and 10 minutes, or until the internal temperature registers 175º to 180ºF on an inst ant-read
thermometer. Baste the meat occasionally with the pan juices, adding the remaining 1 cup wine to the pan halfway through the cooking time.
Let the meat rest for 15 minutes before slicing it. Then cut the roll into ½ -inch slices, arrange them on a platter, and pour any pan juices over
the meat. Serve hot, or let cool completely and serve at room temperature.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.
Pasted from <http://ciaoitalia.com/rc_recipe_view.php?recipeid=237>
Recipes 2 Page 771

Maple Sage Turkey
3:26 AM
Recipe: Maple Sage Turkey

My teenaged daughter makes Thanksgiving dinner all by herself every year. This is the turkey recipe she uses,
from Food Network TV, Chef Tyler Florence. Make sure you use pure maple syrup and fresh sage.
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1/2 cup heavy cream
1 (12 to 14 pound) fresh turkey
1/4 cup hot water
8 strips smoked bacon
1/2 lemon, juicedPreheat the oven to 350 degrees F and remove the top rack.Combine the butter and sage in a
mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in
it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and
golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on
top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy
(about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and
out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers,
gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as
you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing
separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the
oven.
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit;
use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20
minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle
the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The
turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170
degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board
and let rest for 20 minutes before carving, so the juices can settle back into the meat.
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on
medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into
the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer;
season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5
minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread
stuffing.
Pasted from <http://housewifeink.wordpress.com/2007/11/14/recipe-maple-sage-turkey/>
Recipes 2 Page 772

Apple-Shallot Roasted Turkey
3:39 AM
Makes 12 servings, 3 ounces each, plus plenty of leftovers

Ingredients
1 10- to 12-pound turkey
2 tablespoons chopped fresh parsley, plus 3 sprigs
1 tablespoon chopped fresh sage, plus 3 sprigs
1 tablespoon chopped fresh thyme, plus 3 sprigs
1 teaspoon freshly ground pepper
1 ½ pounds shallots, peeled and halved lengthwise, divided
1 tart green apple, quartered
3 cups water, plus more as needed
Instructions
1. Position rack in lower third of oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the
turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture
all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and
apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add
3 cups water to the pan.
4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If
using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining
shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until
the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without
touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices
run out of the cavity into the pan and add 1 cup water.
5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make
Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.
Per serving: 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein;
0 g fiber; 115 mg sodium; 258 mg potassium.
Nutrition bonus: Selenium (42% daily value), Zinc (16% dv).
Exchanges: 3 1/2 very lean meat
Recipes 2 Page 773

Pasted from <http://www.eatingwell.com/recipes/print/index.php?r=2562>
Recipes 2 Page 774

Cranberry Glazed Breast of Turkey
3:40 AM
After years of dry bland turkey I practically hated turkey until I found this super easy recipe 2 yrs ago and it's been
an instant hit ever since and also great for left over turkey sandwiches IF I even have leftovers! =)
Cranberry Glazed Breast of Turkey Recipe courtesy Emeril Lagasse, 2004 Show: The Essence of Emeril Episode:
Thanksgiving
Brine:
3/4 gallon water
2 cups white wine
1 cup kosher salt
1 cup light brown sugar
1/3 cup chopped ginger
1 tablespoon black peppercorns
4 bay leaves
4 sprigs fresh thyme (I use dried) Turkey:
1 (6-pound) whole turkey breast
1 tablespoon Essence, recipe follows
Glaze:
1 (12-ounce) bag fresh cranberries
2 teaspoons orange zest
1 cup sugar
1 1/4 cups water
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) and
stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine,
cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours. While the bird is brining,
make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a
medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10
minutes, or until cranberries burst and sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to
cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the
bird. (Make sure to return the glaze to room temperature before serving. If the glaze gets too thick, thin it with a
bit of water.)
Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil
lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with
Essence.
Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove the turkey
from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return the turkey to the oven and
continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to
165 degrees F, about 10 minutes longer. (If the turkey begins to get too dark before it is cooked through, cover
loosely with aluminum foil until it reaches the desired temperature. Transfer to a platter and let rest at least 15
minutes before carving.
Carve into thin slices. Serve with the remaining glaze passed at the table.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly.
Yield: 2/3 cup
__________________
Pasted from <http://www.hotcouponworld.com/forums/poultry-chicken/65369-cranberry-glazed-breast-turkey.html>
Recipes 2 Page 775

Recipes 2 Page 776
Herbed Turkey Breast
Sunday, December 30, 2007
8:35 PM
Submitted by: Taste of Home Yields: 16 servings

Rated: 5 out of 5 by 86 members
"Herbs tucked under the skin give the turkey a wonderful aroma as it's roasting, and the lemon juice adds a subtle hint of ci trus."
INGREDIENTS:
1 bone-in turkey breast (8-1/2 2 garlic cloves, minced
pounds) 1 1/4 teaspoons salt
3 tablespoons lemon juice, 1 teaspoon grated lemon peel
divided 1 teaspoon dried thyme
2 tablespoons olive or canola 3/4 teaspoon pepper
oil, divided 1/2 teaspoon rubbed sage
DIRECTIONS:
1. Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon
lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. Combine remaining lemon juice and oil;
set aside. Place turkey on a rack in a shallow roasting pan.
2. Bake, uncovered, at 350 degrees for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees, basting every 15 -20
minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed f rom Allrecipes.com 12/30/2007
Pasted from <http://allrecipes.com/Recipe -Tools/Print/PrintFull.aspx?RecipeID=41353&servings=16 >
Recipes 2 Page 777

Roast turkey breast with cider and apples
8:41 PM

November 15, 2006
Serves 8
1/2 boneless turkey breast (about 4 1/2 pounds)

6 Granny Smith apples, halved and cored
1 medium onion, thinly sliced
4 cups fresh apple cider
1 tablespoon mixed dried herbs (thyme, oregano, marjoram)
Salt and pepper, to taste
1. Set the oven at 400.
2. In a large roasting pan, set the turkey breast in the middle. Put the apples, cut sides down, and onions around it. Sprinkle the cider on
top. Sprinkle with the herbs, salt, and pepper.
3. Transfer the roasting pan to the oven. Roast the turkey for 50 minutes or until a meat thermometer inserted into the thickest part of the
breast registers 160 degrees. The skin should be golden brown.
4. Let the turkey breast sit in a warm place for 10 minutes. Slice the breast and serve with the apples, onions, and a spoonful of the cider
cooking juices. Adapted from Rendezvous restaurant
Pasted from <http://www.boston.com/ae/food/articles/2006/11/15/roast_turkey_breast_with_cider_and_apples?mode=PF >
Recipes 2 Page 778

Maple Glazed roast turkey
8:44 PM
Recipes 2 Page 779

Recipes 2 Page 780
Roast Turkey with Almonds and Apples
10:03 PM
Recipes 2 Page 781

Maple Bacon Turkey
10:20 PM
Recipes 2 Page 782

Chicken-Almond Stir-Fry
Wednesday, January 02, 2008
10:29 PM
Recipes 2 Page 783

Vegan Caesar Salad
Friday, January 11, 2008
12:00 PM
Subject [Gourmet_Gourmand] Vegan Caesar Salad

Sent Fri day, Ja nuary 11, 2008 11:53 AM
Vegan Caesar Salad

January 9, 2008 | by Heidi
I almost spit out my cappuccino the other day when my dad told me he was reading The China Study. I think he
ev en said the V-word. V egan. I'm not sure why I was so surprised, the number of people wanting to explore a
(more) plant-centric and less meat-focused diet/lifestyle is expanding and many people are looking for
inspiration. Enter Isa Chandra Moskowitzand Terry Hope Romero (of public access television's Post Punk
Kitchen) with their recently released, and much acclaimed, v egan cookbook - V eganomicon. I'm featuring their
V egan Ceasar Salad recipe today for a few reasons. First, it's a fantastic recipe from a fantastic volume of
recipes - a whopping 250 of them. Second, I'd like to point you to a handful of books and studies that make
compelling arguments for incorporating more v egan-centric meals into your life. Vegan in this context simply
means free of animal products - eggs, meat, milk, cheese, and the like.
There's a growing chorus of accomplished scientists, researchers, and writers documenting the toll our diet
(processed, meat-centric) is having on our personal health and the well-being of our environment. There's been
something in the air for a while, but as I mentioned before, I knew something was really starting to shift when
my dad told me he was reading The China Study. "I'm totally into it," he said. The way the research was
presented and explained in the book made sense to him. It should be noted, my dad is a strict meat and
potatoes guy. The China Study surveyed death rates for twelve different kinds of cancer in more than 2400
Chinese counties - the most comprehensive study of nutrition in relation to health ever conducted. Read it for
y ourself, but I assure you - the book puts forth a compelling argument for shift toward a diet that emphasizes
v egan meals.
Recipes 2 Page 784

I also stumbled upon John Robins latest book, Healthy at 100 (recently out in paperback), and a big portion of
the book is dedicated to understanding four unique cultures who produce some of the worlds healthiest and
longest-living people. The communities are sprinkled around the globe yet one of the things they all have in
common is a primarily v egan diet, meaning 90%+ calories coming from plant-based sources in those
communities.
We'v e seen Dr. Ornish offer up the veg-centric Spectrum. And in a stroke of irony, the Minimalist delivered a
thousand pages of vegetarian recipes while Michael Pollan offered up seven simple words - Eat food. Not too
much. Mostly plants.
So Isa and Terry's book comes at a time of increased awareness, and whether you're a carnivore looking to eat
more non-meat meals, or vegetarian, or v egan, or maybe you have an allergy to dairy/eggs - many people will
be able to find culinary inspiration in Veganomicon. The recipes are approachable and a good percentage of
them have tight, unintimidating ingredient lists. There are plenty of twists on classics, like enchiladas, sloppy
joes, baked beans, po' boys, and lasagne. Another thing I love is that they cook from a minimally processed
palette of ingredients - this isn't one of those vegan books that calls for a bunch of processed fake meat
products. The book incorporates helpful icons alongside each recipe noting recipes that are soy-free, low fat or
reduced fat, gluten free, doable in under 45 minutes, and supermarket friendly. The index in the back also
breaks the recipes out into these categories which is helpful. The book is two-color with a 1 6-page color photo
insert.
And onto the Caesar Salad - which was great. I made it for lunch today and ended up topping it with a few heart
slices of hickory smoked tofu. Don't get too hung up on the name - whether or not it is an "actual" Caesar salad
shouldn't send you into a tail-spin. Naming the recipe this way helps people understand what general realm of
salad we are talking about. Use the best, freshest lettuce y ou can get your hands on to really make this salad
shine. And keep in mind, y ou will have plenty of the creamy, anchovy-free lemony-caper dressing leftover - I'm
going to drizzle it over some grilled kabobs this evening. The only remotely time consuming aspect of this recipe
was making your own croutons. If you really need to shave of some time, pick up a bag of good quality croutons
and use those. I've also found that tearing your bread into bite-sized pieces instead of diligently cutting it into
perfectly uniform petite cubes is much more efficient (and oddly satisfying) if y ou want to D.I.Y. and still save
time.
A few lInks:
Recipes 2 Page 785

time.
A few lInks:
- Directory of vegan recipes on 1 01 Cookbooks.
- More recipes to test-drive from Veganomicon.
- Watch episodes of Post Punk Kitchen via Google V ideo
- Photos tagged V eganomiconon Flickr.
- Portland-based Jess (of Get Sconed!) was one of V eganomicons all-star recipe testers - y ou can see some of
her photos here.
Before I log off, I recognize that many of my readers aren't vegan (or even vegetarian for that matter). And
many who are. I want this site to be a place where there is room for everyone and their ideas. Figuring out
where you stand in relation to food politics and personal nutrition is an individual journey, please respect each
other. Whether or not you believe a strict vegan diet is right for you or others, I think we can all agree that
getting more real, plant-based food on our plates is a good thing. A book like Veganomicon is a great source of
inspiration on this front (whether you are a hardcore v egan or not).
Vegan Caesar Salad Recipe
HS notes: I f you don't have time to roast the garlic for the croutons, you can use raw - the flavor will be more
pronounced, with less depth and mellowness. Feel free to use your favorite multi-grain bread for the croutons. I f a
salad like this is going to be a main meal for me, I make it topped with something like smoked tofu, something with
some protein (for staying power) but use your imagination. I f your dressing is too thick just thin it with a bit of
warm water.
Caesar dressing:
1 /3 cup slivered or sliced almonds
3 -4 cloves garlic, peeled and crushed
3 /4 cup silken tofu
1 /4 cup olive oil
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1 /2 teaspoon m ustard powder
Salt
Crout ons:
1 /4 cup olive oil
4 clov es roasted garlic
1 m edium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces
1 /4 teaspoon salt
Salad:
1 large head romaing lettuce, chopped
Freshly cracked black pepper
Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)
Prepare the dressing: Pulse the sliced almonds in a food processor or blender until crumbly. Empty the ground
alm onds into an airtight container that you'll be using to store the finished dressing. Blend the garlic, tofu, and oil in
the food processor or belnder until creamy. Add the lemon juice, capers, caper brine, sugar, and m ustard powder, and
pulse until blended. Adjust the salt and lemon juice to taste. Put into the container with the ground almonds and
whisk to com bine. Cover and allow the dressing to chill in the refrigerator for a m inimum of 3 0 m inutes, optimally 1
to 1 1 /2 hours.
While the dressing is chilling, prepare the croutons: Preheat the oven to 4 00F. Combine the olive oil, roasted garlic,
and lem on juice in a large bowl. With a fork or immersion blender, mash orblend the mixture until creamy. Add the
torn bread and toss to coat each piece with the oil m ixture. Spread onto a rimmed baking sheet, sprinkle with salt, if
desired, and bake for 12 to 14 m inutes until golden brown. Toss the croutons twice during the baking process. Remove
from the oven and cool the croutons on the baking sheet.
To assem ble the salad, place in a large bowl 2 to 3 cups of lettuce/greens per individual serving (amount depending
on whether it's a side or an entree). Ladle on 1 /3 cup of the dressing (or more or less to taste), and use kitchen tongs
to toss the greens and coat them with dressing. Add the warm croutons, toss again, and transfer to a serving dish.
Sprinkle with a little freshly cracked pepper. If not serving right away, warm croutons in 300F ov en for 5 to 8 m inutes
before adding to the salad.
Serves 4 to 6 as a side, 2 to 3 as a main.
__._,_.___
Please remember to trim your posts :)
Recipes 2 Page 786

__,_._,___
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The Accidental Vegetarian: Snacking the Spanish way
Monday, January 14, 2008
2:33 PM

Amanda Berne, Special to The Chronicle
I made a New Year's resolution years ago to stop making New Year's resolutions. Resolutions stress me
out.
Instead, I spend time during the beginning of the year dreaming of vacations, journeys, trips and jaunts -
any travel will do, whether by plane, train, boat or car.
I plan at least one big trip each year, and this year takes me to Ibiza, an island off of Spain, for a week in
July idling with friends at a beachside villa.
Did I say the beach? Beach equals bathing suit, and bathing suit equals scary. I think it's time to break
my no-resolution resolution. Out with butter, cream and fried foods for a while, and in with good whole
foods during the New Year. A vegetable-heavy diet is a better choice than crazy fad diets. It's all about
balance and diversity in what to eat, because as I've learned from many years of dieting in my youth, the
minute I get bored, it's over, and I'll be sitting in a cabana wearing a muumuu instead.
Foods can be both light and comforting, exactly what we need during rainy season, so I turn to my
standbys of soup, salad and sandwiches. Soup is great to make in a big batch, and it's easy to freeze in
individual portions to eat throughout the week. It's the best kind of winter food, taken with a hunk of
warm bread - after you've changed into your cozy clothes, of course.
Even in winter, salad greens are bright, bitter and crisp. Raw salads offer a great opportunity to keep
things fresh by combining different flavors, keeping the healthy -eating regime exciting. Sandwiches are
the natural accompaniment, and there are many teeth-sinkingly good vegetarian fillings.
In creating my menu, I looked back to my last trip to Spain, a culinary tour around the southern region
with cookbook author Penelope Casas. We tried the traditional dishes of each town, which showed
influence from North Africa in the cumin-spiked sauces and true Spanish flavors in the garlicky aioli
made in a mortar and pestle. Saffron, nuts, smoked paprika and olives offer big flavor in pastes and
purees.
While that trip was anything but healthy, it was inspiring to see how a bit of spice can take a dish from
bland to exciting. The Smoky Chickpea Soup, blended until creamy, gets its depth from a little smoked
paprika. Be careful not to add much more - a little goes a long way.
A salad of oranges, fennel and Manchego is reminiscent of a dish we were served before our main
course appeared. The sherry vinaigrette is a simple dressing that punches up the pungent greens.
Splurge for good sherry vinegar and use it to splash into soups, toss with salads or marinate mushrooms.
And for sandwiches, it's easy to mix and match flavors to come up with fun combinations. The Spanish
have mastered the art of grazing, as everyone can see by the tapas explosion, and bocadillos are
sandwiches eaten as snacks or a light lunch.
The trick is to keep them relatively thin - not like the New York deli sandwiches we've become
accustomed to - and use just a few ingredients. (See the accompanying box for ideas.)
The dishes have enough flavor to be soul satisfying, but are light and bright enough to help my cause.
The non-resolution pact may be broken with my promise to eat healthier, but at least these dishes keep
the daydreamer in me looking forward to my next trip.
Bocadillos
Bocadillos, Spanish for small sandwiches, are considered classic snacks or nibbles in Spain. Here are
some good combinations:
The base
Good bread: Splurge on levain, slice it by hand, brush it with a tiny bit of oil and toast the bread to crisp
it up. If you are using a savory filling, consider rubbing the bread with a half clove of garlic.
The fillings
Recipes 2 Page 788

The fillings
Manchego y Membrillo: Thinly slice Manchego and lay on the bread. Slice quince paste, available at
specialty stores, as thin as possible - it's pretty sweet, but has great flavor. This bocadillo is nice grilled.
Romesco & Tofu: Buy or make romesco, the Spanish pepper, tomato and nut sauce, and pair it with pre -
cooked marinated or smoked tofu. This is also good with regular tofu that's been cut into slices and
grilled.
Piquillo & Goat Cheese: It's not too hard to find roasted piquillo peppers, but if you can't, regular
roasted red peppers are fine. Spread toast with goat cheese mixed with a bit of minced garlic and
parsley. Drain the peppers and lay them on top of the cheese.
Tortilla: The classic egg and potato omelet is wonderful as a sandwich. Spread it with a bit of garlic
mayonnaise to give it more punch.
Olive: Olive spreads are common in Spain. Buy either black or green - whatever your preference - and
spread on the toast. Follow with in-season roasted vegetables such as eggplant, peppers and tomatoes
in the summer; fennel and greens in the winter.
- Amanda Berne
Spanish Salad
Serves 4-6
• 1 small head frisee, torn into bite-size pieces
• 1 small head radicchio, shredded into bite -size pieces
• 2 tablespoons sherry vinegar
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 5 tablespoons olive oil
• 2 oranges, peeled and cut into segments
• 1/2 fennel bulb, thinly sliced
• 1/3 cup Marcona almonds
• -- Manchego cheese, shaved, optional
Ingredients: Mix together the frisee and radicchio. In a separate bowl, mix together the vinegar, garlic,
salt and olive oil. Put the lettuces on a large platter (or on individual plates) and top with the oranges,
fennel, almonds and cheese, if using. Toss with the dressing, and serve immediately.
Per serving: 200 calories, 4 g protein, 12 g carbohydrate, 17 g fat (2 g saturated), 0 cholesterol, 456 mg
sodium, 5 g fiber.
Smoky Chickpea Soup
Serves 4-6
• 2 carrots, peeled and roughly chopped
• 1 onion, roughly chopped
• 3 celery stalks, roughly chopped
• 2 garlic cloves, crushed
• 1/2 teaspoon saffron
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika (see Note)
• 5 cups vegetable broth
• 2 cans (15 ounces each) chickpeas, drained
• -- Kosher salt, to taste
• -- High-quality olive oil
Instructions: Heat oil in a stockpot over medium-high heat. Add carrots, onion and celery and cook for 5
minutes, or until soft.
Add garlic, saffron, cumin and smoked paprika, and cook for an additional minute, stirring constantly.
Add broth and chickpeas, and season to taste. Simmer for 25 minutes, turn off heat and cool for about 5
minutes.
Puree in batches in a blender until very, very smooth. Season to taste. To serve, swirl a little drizzle of
very good olive oil on top.
Note: Smoked paprika is available at specialty stores such as Spanish Table (Berkeley, Mill Valley).
sodium, 9 g fiber.
Amanda Berne is a former Chronicle Food staff writer. E-mail her at food@sfchronicle.com.
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/01/09/FD68U36MT.DTL
This article appeared on page F - 1 of the San Francisco Chronicle
Pasted from <http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2008/01/09/FD68U36MT.DTL&type=printable >
Recipes 2 Page 789

Almost Moosewood Chickpea Soup
2:49 PM
As far as I'm concerned modern vegtarianism began with Mollie Katzen's Moosewood
Cookbook. Katzen's charming hand drawn illustrations enliven recipes that are a far cry from
the dark days when a vegetarian diet consisted mainly of big salads and nutloafs. Today top
restaurants and chefs cater to the vegetarian and light palate and I think Mollie Katzen
deserves a lot of the credit.
I'm a big fan of her second book The Enchanted Broccoli Forest. From that book, I prepared a
chickpea soup that is filling and nutritious without being heavy and greasy. This soup will fill
you up and give you energy to make it through a cold winter night.
I've tweaked it a very little bit to eliminate the optional and expensive saffron while retaining
the flavorfulness it brings. This dish is tasty the first night it's made but delicious after a night
in the fridge letting the flavors develop.
I've also changed the directions and reorganized the ingredients list a bit to make it easier to
make quickly, but the recipe is still Ms. Katzen's Galician Garbonzo Soup and the credit for the
mix of ingredients go to her.
Stage 1 Veggies
3 - 15 oz. cans garbanzo/chickpeas drained and rinsed - 1 can set aside for stage 3
4 1/2 cups water - divided into 2 cups for stage 1 and 2 1/2 cups for stage 3
2 onions cut to 1/2" dice
6 medium cloves of garlic minced - half set aside
1 potato peeled and diced
1 carrot peeled and diced
1 celery stalk diced
Step 3 Spices
2 bay leafs
2 teaspoons mustard powder
2 teaspoons dried basil
2 teapsoons tumeric
2 teaspoons paprika
cayenne/Tabasco, black pepper, salt to taste
Step 4 Finishers
Reserved can of chickpeas/garbanzos
1/2 cup frozen or fresh green peas
1 medium tomato peeled and seeded
Stage 1:
Blend two cups of water with two cans of garbanzos/chickpeas in a blender until smooth. set
aside.
Stage 2:
In a stock pot, heat oil and add potato, onion, celery, carrot, 1/2 the garlic, and 1 teaspoon of
salt. Sautee over medium heat, stirring frequently for 10 minutes. Near the end of the 10
minutes, add the red wine vinegar and stir to deglaze the pan.
Stage 3:
Add the puree from Stage 1 plus all the spices, plus the remaining 2 1/2 cups water. Bring to a
boil, then reduce to a simmer. Cover and simmer for 30 minutes.
Stage 4:
Taste and adjust cayenne, salt and pepper balance. If you don't have cayenne, you can use
Tabasco sauce. Don't overdo it with the hot stuff. Add the tomato, remaining can of chickpeas
Recipes 2 Page 790

and 1/2 cup of fresh or frozen green peas and the rest of the garlic to the soup. Cover and
simmer for an additional 5-10 minutes before serving.
If you would like to try this Ms. Katzen's original way, eliminate the paprika and tumeric in
favor of a 1/4 teaspoon of saffron and don't add the red wine vinegar until Stage 4. I think it
makes sense to use the vinegar to deglaze the pan, and I was very happy with the results of
the change.
I highly recommend you go to the store and take a look at the Moosewood Cookbook and the
Enchanted Broccoli Forest if you haven't had the pleasure of these two fabulous introductions
to a vegetarian cuisine that isn't boring.
Pasted from <http://www.toomanychefs.com/archives/print_001281.php>
Recipes 2 Page 791

Chickpea Soup with Saffron and Mushroom-Almond Garnish
2:51 PM

Dairy-Free, Gluten-Free, Vegan
This soup offers a bevy of complementary flavors and textures: buttery fingerling potatoes, crunchy almonds, tender chickpeas ,
vibrant parsley and earthy mushrooms.
Serves 6 to 8
For the Soup
• 2 tablespoons extra virgin olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon saffron threads
• 1/2 pound fingerling potatoes, sliced into ¼-inch rounds
• 1/2 cup dry white wine
• sea salt, to taste
• freshly ground pepper, to taste
• 2 (15-ounce) cans cooked chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
For the Garnish

• 1 tablespoon extra virgin olive oil
• 2 cups cremini or white button mushrooms, quartered
• 1 tablespoon fresh lemon juice
• 1/2 cup almonds, toasted and chopped
To make the soup, heat oil in a large heavy pot over medium heat. Add onion and garlic and cook until tender, stirring
frequently, 6 to 8 minutes. Add saffron and stir one minute. Add potatoes, increase heat to medium -high and cook, stirring
frequently, until potatoes are browned, 4 to 6 minutes. Add wine and stir to scrape any brown bits that have accumulated at
the bottom of the pan. Add vegetable broth, chickpeas and parsley and bring to boil.
Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
Allow soup to cool. Puree two cups of the soup in a blender. Return puree to pot. Season with salt and pepper. Simmer for fiv e
minutes to reheat.
Meanwhile, make the garnish: Warm oil in a skillet over medium -high heat. Add mushrooms and lemon juice and sauté until
mushrooms release their juices, 4 to 6 minutes. Add almonds and parsley, sauté for one minute, and set aside.
Ladle soup into bowls and spoon the mushroom-almond garnish over it.
Nutrition Info
Per serving (About 16oz/451g-wt.): 330 calories (110 from fat), 12g total fat, 1.5g saturated fat, 10g protein, 46g total
carbohydrate (9g dietary fiber, 5g sugar), 0mg
Pasted from <http://www.wholefoodsmarket.com/cgi-bin/print10pt.cgi?url=/recipes/soup-stew/chickpea.html>
Recipes 2 Page 792

Ultimate Chickpea Noodle Soup Recipe
2:57 PM
Pasted from <http://www.101cookbooks.com/archives/001540.html>

This is my current fav orite noodle soup recipe. Last month on my trip to Puglia, Italy I encountered
v arious dishes that combined the following ingredients: pasta, garbanzo beans, local olive oil, and broth.
Some appeared to be braised and served in just a few splashes of concentrated broth, others were
bonafide ladle-worthy soups.
There was one that really stuck out. Imagine garbanzo beans bobbing about in a rich chicken broth with
thick ribbons of pasta noodles weaving in between them, droplets of oliv e oil suspended on the surface of
the broth, and the whole thing punctuated with crisped fresh pasta that had been fried in oliv e oil.
Someone said to me, "this is like an Italian v ersion of tortilla soup." Indeed. I believe it was Waldy Malouf
who made it as part of one of our amazing lunches at the Oldway s Conference.
For the v egetarian readers who are wondering why I'm writing about chicken soup, or the new readers
who might not be aware - I'm v egetarian. That being said, in a situation like this where I am really trying
to understand aspects of a regionally -specific, traditional cuisine, I'll taste certain dishes to educate my
palette. Hope that makes some sort of sense. You won't find me eating beef cheeks, but when I encounter
something like this (something that isn't inherently meat -centric - like say , steak tartare) I want to
understand all the dy namics at play because it can inspire new creations using the palette of ingredients I
grav itate to when cooking in my own kitchen (v egetarian, lots of whole ingredients, etc).
So, here's my v ersion of the soup I enjoyed so much in Puglia, I look forward to slurping it up on cold
nights in my own kitchen all winter.
For those of y ou interested in reading about the food of Puglia in more detail there is a nice feature by Dan
Hofstadter in Gourmet this month (January 2007).
Ultimate Chickpea Noodle Soup

I found petite dried ceci beans at a local Italian shop to use in this soup, but standard -sized beans work
beautifully as well. I used a bit of v egetable bouillon to create a quick broth - the Rapunzel brand (regular
with herbs) is a fav orite. Soak y our beans overnight or at the v ery least for a few hours before cooking the
soup - in a pinch y ou could conceivably get away with using canned beans.
4 cups water or a mild v egetable stock
2 cups pre-soaked ceci beans (also known as chickpeas or garbanzo beans)
6 ounces fresh or dried pappardelle
1 /3 cup extra v irgin olive oil
sea salt
Bring the stock and ceci beans to a simmer and cook until the beans are cooked through. Taste and season
with salt - y ou will need more or less depending on how salty your stock (bouillon) is. I wanted my broth
to hav e a bit more body so I scooped out a small handful of cooked beans (20 or so), pureed them with a
hand blender, and added them back into the pot -an optional step and not necessary if y ou opt for a
homemade chicken stock which tends to hav e more body (from the gelatin in the bones)...this was my
v egetarian work-around.
While the beans are cooking, boil the pappardelle in well -salted water. Drain and set aside 1 /3 of the
cooked noodles, you are going to fry these. Also, hang on to a cup (or two) of the pasta water in case y ou
Recipes 2 Page 793

need a bit more liquid for y our soup.
Heat the oliv e oil in a large, heav y skillet. Add the reserved noodles and fry them up until they are nice
and crispy , don't let the oil get ov erly hot, it should be nicely fragrant and able to do its crisping job. Just
remember, y ou are going to use it later in the recipe, so y ou don't want it to get to its smoking point.
Add the boiled-not-fried noodles into the bean pot and taste for seasoning, salt if needed (add in the
reserved pasta water here if y ou want a bit more broth, but I like this soup light on the liquid). Spoon
about 3 tablespoons of the olive oil from the skillet into the soup and serve with a generous sprinkling of
the fried noodles mixed in at the last minute. A drizzle of y our fav orite table olive oil is a great way to
finish the soup.
Serves 4.
Recipes 2 Page 794

Spicy Vegetarian Chili
Tuesday, January 15, 2008
11:23 PM
○ 1 1-pound eggplant, cut into 1-inch cubes

○ Olive oil
○ 2 yellow onions, chopped
○ 3 cloves garlic, minced
○ 2 medium zucchini, diced
○ 2 large red bell peppers, cored, seeded, diced
○ 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot
only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
○ 1 28-ounce can Italian plum tomatoes
○ 1/2 cup red wine
○ 1-2 Tbsp chili powder
○ 1 Tbsp ground cumin
○ 2 Tbsp fresh chopped oregano or 2 teaspoons dried
○ 1 teaspoon fennel seeds
○ 1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
○ 1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
○ Zest of one lemon
○ 3 Tbsp lemon juice
○ 1 teaspoon sugar
○ 1/3 cup chopped fresh cilantro
○ Salt and freshly ground black pepper to taste
1 Preheat oven to 350°F. Place cubed eggplant into small, shallow roasting pan. Toss with 2 Tbsp olive oil.
C over with aluminum foil and bake for 30 minutes, stirring once. Remove from oven, set aside.
2 Heat 3 Tbsp olive oil on medium heat in a 5-6 quart Dutch oven. Add onions, cook for 4 minutes. Add garlic,
cook for a minute more. Add zucchini, red bell peppers, and jalapeños. C ook 5 more minutes, stirring
occasionally.
3 C oarsely chop the canned tomatoes, add to pot with their liquid. Add wine, cumin oregano, and fennel seeds.
Add chili powder to desired heat. Gently stir in reserved eggplant, simmer for 20 minutes over low heat.
4 Add beans, lemon zest, lemon juice, sugar, and cilantro. Add salt and freshly ground pepper to taste. Simmer
for 5 minutes.
Serve with sour cream, grated cheddar cheese, and chopped green onions.
Serves 8-10.
Sim ply Recipes http://www.sim plyrecipes.com
Pasted from <http://www.elise.com/recipes/archives/006141print.php>
Recipes 2 Page 795

Vegetarian Cabbage Rolls
9:44 PM
Vegetarian Cabbage Rolls By The Canadian Living Test Kitchen
Double for a potluck or to have left-overs for freezing: use a 24-cup (6 L) roasting pan and bake, covered for 1-1/2
hours and uncovered for 30 minutes.
Servings: 6
Ingredients:
Nutritional Info
Per serving: about -
cal 270
pro 9g
total fat 4g
sat. fat 1g
carb 55 g
fibre 11 g
chol 36 mg
sodium 1.398 mg
% RDI: -
calcium 16%
iron. 43% vit A 34%
vit C 175%
folate 55%
1 cabbage (5 lb/22 kg)
1-1/2 tsp (7 mL) vegetable oil
1 onion, chopped
1 tsp (5 mL) dried marjoram or oregano
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) caraway seeds, crushed (optional)
1 cup (250 mL) long-grain white rice
2 cups (500 mL) vegetable stock
1 each carrot and zucchini, grated
1/4 tsp (1 mL) each salt and pepper
1 egg, beaten
1 can (28 oz/796 mL) sauerkraut, drained
1/4 cup (50 mL) tomato paste
2-1/2 cups (625 mL) tomato juice
Preparation:
Remove core from cabbage. In large pot of boiling salted water, cover and cook cabbage for 8 to 10 minutes or until
leaves are softened and easy to remove. Chill in cold water. Carefully remove 12 leaves, returning cabbage to pan for 2
to 3 minutes if leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside.
In saucepan, heat oil over medium heat; cook onion, garlic, marjoram, thyme, and caraway seeds (if using) for 5
minutes or until softened. Stir in rice. Add stock and bring to boil; reduce heat,, cover and simmer for 20 minutes or
until rice is tender. Stir in carrot, zucchini, salt and pepper.
Let cool to room temperature. Stir in egg. Spoon about 1/3 cup (75 mL) onto each leaf just above stem. Fold bottom
and sides over filling; roll up.
Line 13- x 9-inch (3 L) baking dish with half of the sauerkraut. Arrange cabbage rolls on top; cover with remaining
sauerkraut. Whisk tomato paste into tomato juice; pour over rolls. Cover with foil; bake in 350°F (180°C) oven for 2
hours or until tender.
Source
© CanadianLiving.com
Pasted from <http://www.canadianliving.com/food/vegetarian_cabbage_rolls.php>
Recipes 2 Page 796

Vegetarian Chickpea Burgers
9:46 PM
Vegetarian Chickpea Burgers By The

Canadian Living Test Kitchen
These are similar to falafels but are not deep-fried. You can refrigerate them for up
to 8 hours before cooking.
Servings: 4
Ingredients:
Nutritional Info
cal 372
pro 17 g
total fat 7g
sat. fat 2g
carb 62 g
fibre 7g
chol 58 mg
sodium 723 mg
% RDI: -
calcium 13%
iron 17%
vit A 5%
vit C 13%
folate 38%
1 cup (250 mL) vegetable stock
1/2 cup (125 mL) couscous
1 tsp (5 mL) dried basil
3/4 tsp (4 mL) grated lemon rind
1 can (19 oz/540 mL) chickpeas, drained
1/3 cup (75 mL) chopped green onions
1 egg
2 tbsp (25 mL) water
1 tsp (5 mL) vegetable oil
2 whole wheat pita breads
1/2 cup (125 mL) light sour cream
2 cups (500 mL) shredded lettuce
1/2 cup (125 mL) sliced cucumber
1/4 cup (50 mL) sliced radishes
Preparation:
In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and
lemon rind; cover and let stand for 5 minutes. Fluff with fork.
In food processor, chop chickpeas finely. Pulse in couscous mixture, onions, egg,
water, garlic, salt and pepper. Shape into four 1/2-inch (1 cm) thick patties. (Can be
wrapped in plastic wrap and refrigerated in airtight container for up to 8 hours or
frozen for up to 2 weeks.) In nonstick skillet, heat oil over medium-high heat; cook
Recipes 2 Page 797

patties, turning once, for 8 to 10 minutes or until golden.
Cut each pita bread in half and open to form pouch; spread inside with sour cream.
Fill each with patty, lettuce, cucumbers and radishes.
Source
Pasted from <http://www.canadianliving.com/food/vegetarian_chickpea_burgers.php>
Recipes 2 Page 798

Japanese Vegetarian Buckwheat Noodles
9:47 PM
Japanese Vegetarian Buckwheat Noodles By

The Canadian Living Test Kitchen
This simple dish marries the earthy flavour of buckwheat noodles (soba) with the
forest (shiitake mushrooms) and the sea (nori seaweed). Nori and wasabi are
available in many supermarkets and Japanese and Korean shops. Wasabi lovers
might like extra to serve on the side.
Servings: 4
Ingredients:
Nutritional Info
cal 344
pro 17 g
total fat 1g
sat. fat trace
carb 74 g
fibre 5g
chol 0 mg
sodium 1.485 mg
% RDI: -
calcium 3%
iron 16%
vit A 3%
vit C 15%
folate 22%
8 dried shiitake mushrooms
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) sake or dry sherry
1 tbsp (15 mL) granulated sugar
Half English cucumber
12 oz (375 g) soba noodles
1 tsp (5 mL) wasabi powder
1 sheet nori (laver seaweed)
8 radishes, thinly sliced
1 green onion, thinly sliced
Preparation:
Break off shiitake stems. In small saucepan, soak caps and stems in 2 cups (500 mL)
warm water until softened, about 30 minutes.
Add soy sauce, sake and sugar; bring to boil. Reduce heat and simmer for 20
minutes. Drain, reserving liquid for sauce; let cool. Discard stems; thinly slice caps
and set aside.
Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise. Set aside.
In large pot of boiling water, cook noodles until tender but firm, 4 to 5 minutes.
Drain and chill under cold water; drain well. Divide among 4 bowls. (Make-ahead:
Cover and refrigerate sauce, mushrooms, cucumber and noodles separately for up to
8 hours.)
Recipes 2 Page 799

8 hours.)
Mix wasabi powder with 1 tsp (5 mL) water and let stand for 5 minutes; whisk into
sauce. Cut nori sheet into thin strips.
Attractively top noodles with shiitake, cucumber and radishes. Sprinkle with sauce,
onion and nori.
Source
Canadian Living Magazine: May 2004
Pasted from <http://www.canadianliving.com/food/japanese_vegetarian_buckwheat_noodles.php>
Recipes 2 Page 800

Marion Kane's Pasta Salad
9:48 PM
Marion Kane's Pasta Salad By Elizabeth Baird
As the food editor of the Toronto Sun and co-author of the cookbook Best Recipes
Under the Sun (Totem Books, 1987), Marion Kane has a busy time testing recipes
and reviewing restaurants. Her teenage daughter, Esther, 18, loves this vegetarian
pasta salad, which her mom says is "a super sidekick for barbecued meat or fish."
Kane suggests varying the veggies according to the season; "Go for contrasting
colours if possible."
Servings: 6
Ingredients:
3 cups (750 mL) fusilli or penne pasta (about 8 oz/250 g)
1 tbsp (15 mL) olive oil
1 large sweet red pepper
2 cups (500 mL) broccoli florets
1 cup (250 mL) peas or snow peas
1/4 cup (50 mL) pine nuts or slivered almonds
1/4 cup (50 mL) chopped fresh parsley or chives
Dressing:
1/4 cup (50 mL) olive or vegetable oil
2 tbsp (25 mL) tarragon or white wine vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) Dijon mustard
Salt and pepper
Preparation:
Dressing: In small bowl, whisk together oil, vinegar, soy sauce, mustard, garlic, and
salt and pepper to taste.
In large pot of boiling salted water, cook pasta until al dente (tender but firm), about
8 minutes. Drain, rinse in cold water, drain well and transfer to large serving bowl.
Toss with oil.
Meanwhile, on rack in shallow pan, roast red pepper in 375 F (190 C) oven for 15
minutes; turn and continue roasting for about 15 minutes or until skin loosens. Let
cool, peel, seed and cut into julienne strips.
Steam broccoli for 3 minutes until tender-crisp; add peas halfway through cooking
time. Refresh under cold running water; drain well. Heat pine nuts in small heavy
skillet over medium heat, stirring constantly, until golden brown, about 5 minutes.
Add red pepper, broccoli, peas and dressing to pasta; toss well. Just before serving,
taste and adjust seasoning. Sprinkle with pine nuts and parsley.
Pasted from <http://www.canadianliving.com/food/marion_kanes_pasta_salad.php>
Recipes 2 Page 801

Vegan Bean Soup
9:49 PM
Vegan Bean Soup By The Canadian Living Test

Kitchen
Serve with: Quick Cornmeal Biscuits

Servings: 4
Ingredients:
Nutritional Info
cal 328
pro 15 g
total fat 6g
sat. fat trace
carb 53 g
fibre 10 g
chol 0 mg
sodium 1.484 mg
% RDI: -
calcium 4%
iron 11%
vit A 51%
vit C 37%
folate 30%
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 each carrot and stalk celery, chopped
1/2 tsp (2 mL) each dried thyme and pepper
6 cups (1.5 L) vegetable stock
1 cup (250 mL) fusilli pasta
1 can (19 oz/540 mL) mixed beans, drained and rinsed
1 cup (250 mL) each chopped broccoli and frozen peas
Preparation:
In saucepan, heat oil over medium heat; cook onion, garlic, carrot, celery, thyme and
pepper, stirring occasionally, until vegetables are softened, 5 minutes.
Add stock, pasta and beans; bring to boil. Reduce heat and simmer until pasta is
tender but firm, 10 minutes. Add broccoli and peas; cook until tender, 4 minutes.
Pasted from <http://www.canadianliving.com/food/vegan_bean_soup.php>
Recipes 2 Page 802

Barley Lentil Soup
9:50 PM
Barley Lentil Soup By The Canadian Living

Test Kitchen
Omit the yogurt for a vegan soup - a stellar warm-up on a chilly day.
Servings: 4 to 6
Ingredients:
Nutritional Info
Per each of 6 servings: about -
cal 193
pro 10 g
total fat 3g
sat. fat trace
carb 32 g
fibre 5g
chol 1 mg
sodium 544 mg
% RDI: -
calcium 6%
iron 29%
vit A 40%
vit C 12%
folate 83%
1 onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 tsp (5 mL) dried thyme
4 cups (1 L) vegetable stock
1 cup (250 mL) brown or green lentils
1/4 cup (50 mL) pot barley
1/4 cup (50 mL) chopped fresh parsley
Topping:
1/4 cup (50 mL) low-fat plain yogurt
1 tbsp (15 mL) minced fresh parsley
Preparation:
In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, thyme,
salt and pepper until softened, about 5 minutes.
Add stock, 2 cups (500 mL) water, lentils and barley; bring to boil. Reduce heat,
cover and simmer until barley and lentils are tender, about 40 minutes. (Make-
ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and
refrigerate for up to 2 days; reheat.) Stir in chopped parsley.
Topping: Top each serving with yogurt; sprinkle with parsley.
Source
Canadian Living Magazine: March 2005
Recipes 2 Page 803

Pasted from <http://www.canadianliving.com/food/barley_lentil_soup.php>
Recipes 2 Page 804

Tofu and Broccoli in Peanut Sauce
9:51 PM
Tofu and Broccoli in Peanut Sauce By The

This vegan dish from our May issue "Hearty and Healthy" collection is packed with
protein from the tofu and peanut butter. Serve over rice, preferably whole grain.
Servings: 4
Ingredients:
Nutritional Info
cal 302
pro 17 g
total fat 21 g
sat. fat 3g
carb 18 g
fibre 5g
chol 0 mg
sodium 192 mg
% RDI: -
calcium 21%
iron 23%
vit A 16%
vit C 133%
folate 42%
1 pkg (425 g) firm tofu
1/4 cup (50 mL) natural peanut butter
2 tbsp (25 mL) hoisin sauce
2 tbsp (25 mL) rice or cider vinegar
1/4 tsp (1 mL) hot pepper sauce
2 green onions, chopped
3 cups (750 mL) broccoli florets and chopped peeled stems
1 sweet red pepper, sliced
1 cup (250 mL) bean sprouts
1/4 cup (50 mL) chopped fresh coriander
1/4 cup (50 mL) chopped peanuts
Preparation:
Pat tofu dry with paper towel; cut into 1-inch (2.5 cm) cubes. Set aside.
In small bowl, whisk together 1/4 cup (125 mL) water, peanut butter, hoisin sauce,
vinegar and hot pepper sauce; set sauce aside.
In large skillet, heat oil over medium-high heat; stir-fry tofu, green onions and garlic until
tofu is golden, 3 minutes.
Add broccoli and red pepper; stir-fry for 1 minute. Add 2 tbsp (25 mL) water; cover and
steam until broccoli is tender-crisp, 1 minute. Add peanut sauce; cook, stirring, to heat
through, 1 minute. Sprinkle with bean sprouts, coriander and peanuts.
Additional Information
Recipes 2 Page 805
•
Source
Pasted from <http://www.canadianliving.com/food/tofu_and_broccoli_in_peanut_sauce.php>
Recipes 2 Page 806

Coriander Bean Patties
9:52 PM
Coriander Bean Patties By The Canadian

Living Test Kitchen
Don't bother with buns for these crisp vegetarian bean burgers with Asian
flavours. Serve with rice and stir-fried or steamed vegetables.
Servings: 4
Ingredients:
Nutritional Info
cal 212
pro 9g
total fat 8g
sat. fat 1g
carb 28 g
fibre 8g
chol 0 mg
sodium 617 mg
% RDI: -
calcium 5%
iron 14%
vit A 1%
vit C 3%
folate 30%
1 egg white
2 green onions, finely chopped
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) soy sauce
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1-1/2 cups (375 mL) fresh bread crumbs
Preparation:
In bowl, whisk together egg white, onions, garlic, ginger, soy sauce and chili
paste. In separate bowl, mash beans until in chunky paste. Stir in egg white
mixture, bread crumbs and coriander. Using damp hands, form mixture into four
1/2-inch (1 cm) thick patties.
In nonstick skillet, heat oil over medium heat; fry patties until golden, about 5
minutes per side.
• Tip: For a vegan version, which has a softer texture, omit egg white and
decrease amount of bread crumbs by 1/4 cup (50 mL).
Recipes 2 Page 807

Pasted from <http://www.canadianliving.com/food/coriander_bean_patties.php >
Recipes 2 Page 808

Asparagus and Orange Salad with Ginger Dressing
9:54 PM
Asparagus and Orange Salad with Ginger

Dressing By The Canadian Living Test Kitchen
Servings: 6
Ingredients:
Nutritional Info
cal 190
pro 4g
total fat 15 g
sat. fat 2g
carb 14 g
fibre 3g
chol 0 mg
sodium 324 mg
% RDI: -
calcium 6%
iron 7%
vit A 8%
vit C 82%
folate 72%
1-1/2 lb (750 g) asparagus
3 oranges
1 head Boston or Bibb lettuce
1/4 cup (50 mL) toasted sliced or slivered almonds
Ginger Dressing:
1 tbsp (15 mL) grated gingerroot
1/3 cup (75 mL) olive oil
1/2 tsp (2 mL) grated orange rind
2 tbsp (25 mL) orange juice
1/2 tsp (2 mL) soy sauce
1/4 tsp (1 mL) each granulated sugar, salt and pepper
Preparation:
Snap off tough ends of asparagus; peel lower two-thirds of stems. In saucepan of
boiling salted water, cook asparagus for 2 to 3 minutes or until tender-crisp. Drain
and chill under cold running water; drain again and spread on towel to dry. (Make-
ahead: Roll up in towel and refrigerate in plastic bag for up to 6 hours.)
Ginger Dressing: Mix vinegar and ginger; let stand for 2 minutes. Strain into bowl;
press to extract liquid. Whisk in oil, rind and juice, soy sauce, sugar, salt, pepper and
hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Cut off peel and outside membrane of oranges; cut into 1/4-inch (5 mm) thick
rounds. Place a few lettuce leaves on each plate; top with asparagus and oranges.
Drizzle dressing over top. Sprinkle with almonds.
Recipes 2 Page 809

Pasted from
<http://www.canadianliving.com/food/asparagus_and_orange_salad_with_ginger_dressing.php>
Recipes 2 Page 810

101 vegetarian recipes
9:54 PM

Nutritional advice for switching to a vegetarian or vegan diet, PLUS plenty of delicious
recipes.
By Fran Berkoff, registered dietitian
Salads
• Antipasto Salad
• Asparagus and Orange Salad with Ginger Dressing
• Avocado and Bibb Lettuce Toss
• Barley Salad with Tomatoes and Corn
• Beet and Arugula Salad
• Beet, Orange and Watercress Salad
• Crunchy Broccoli and Feta Salad
• Fennel, Mushroom and Walnut Salad
• Grilled Portobellos on Bean Salad
• Grilled Vegetable Salad with Tarragon Dressing
• Sugar Snap Peas and Bean Salad
• Tabbouleh Salad
• Vegetable Tofu Salad
• Warm Broccoli Salad
Breakfast and Brunch
• Baked Breakfast Frittata
• Baked Persian Omelette
• Broccoli Scramble Quesadillas
• Corn and Leek Tart
• Grapefruit, Avocado and Watercress Salad
• Jalapeño Corn Pancakes
• Minty Warm Rice and Vegetable Salad
• Singapore Rice Crepes with Scrambled Eggs and Curried Vegetables
• Spinach, Mushroom and Tomato Omelette with Feta
Soups
• Autumn Leek and Carrot Creamed Soup with Chive Oil
• Broccoli and Cauliflower Soup with Tofu
• Carrot and Lots of Garlic Soup
• Citrus Mushroom and Tofu Soup
• Lentil Vegetable Soup
• Lima Bean Tomato Soup
• Moroccan Red Lentil Soup
• Pear and Celery Soup
• Vegan Bean Soup
• Vegetable Miso Soup
• White Bean and Kale Soup
Lunch
• Baked Macaroni, Tomatoes and Cheese
• Baked Tofu with Braised Baby Bok Choy
• Broccoli and Cheese Soufflé
• Cheesy Pita Pockets
Recipes 2 Page 811

• Vegetable and Rice Pilaf
Appetizers, snacks and hors d'oeuvres
• Artichokes with Roasted Garlic Mayonnaise
• Asparagus Frittata Bites
• Balsamic Grilled Leeks and Sun-Dried Tomatoes
• Balsamic Mushroom Toasts
• Brie, Pear and Onion Strudel on a Bed of Greens
• Cheesy Smoked Corn Quesadillas
• Cheesy Spinach Squares
• Eggplant Bundles
• Feta-Stuffed Cherry Tomatoes
• Lacy Potato Latkes
• Mushroom Red Pepper Pleated Puffs
• Olive, Pepper and Asiago Pinwheels
• Rosemary Ricotta Crostini
• Zesty Pepper Roll-Ups
Main courses
• Asparagus Goat Cheese Toss
• Aubergine and Pasta Charlotte
• Black Bean Quesadillas
• Braised Shallots and Squash Stew
• Bucatini with Roasted Garlic and Cherry Tomatoes
• Bulgur-Stuffed Acorn Squash
• Chickpea and Eggplant Simmer
• Corn and Tomato Rice Casserole
• Cumin Carrot Tofu Patties
• Eggplant and Potato Ragout with Feta Topping
• Eggplant and Spinach Lasagna
• Golden Onion Tart
• Lemon Parmesan Linguine
• Lentils and Tomato Sauce with Pasta Shells
• Linguine with Broccoli and Cherry Tomatoes
• Mushroom Cheese Soufflé
• Mushroom "Steaks"
• Pasta Bow Ties with Sun-Dried Tomato Sauce
• Pasta with Lemon and Spinach
• Pepper Corn Paella
• Polenta with Sautéed Spinach and Red Peppers
• Potato-Crust Pizza
• Risotto Primavera
• Roasted Jerk Tofu
• Roasted Leeks with Fennel Tomato Concassé
• Roasted Vegetable Lasagna
• Spaghetti Squash with Mushroom and Pearl Onion Ragout
• Squash and Caramelized Onion Lasagna
• Squash and Kale Phyllo Pie
• Sweet Potato and Cauliflower Tagine
• Tex-Mex Corn Pizza
• Tex-Mex Vegetarian Shepherd's Pie
• Tofu and Broccoli in Peanut Sauce
• Vegetable Curry
• Vegetable Penne
• Vegetarian Cabbage Rolls
• Vegetarian Tortellini Bake
• Wild Rice and Broccoli Casserole
Sandwiches, Burgers and Wraps
• Bean and Vegetable Pitas
• Bulgur and Mushroom Burgers
• Chickpea Burgers
• Curried Lentil Burgers with Coriander Yogurt
• Eggplant Pockets
• Egg Salad Sandwiches
Recipes 2 Page 812

• Falafels
• Fried Green Tomato Sandwiches
• Grilled Vegetable Submarines
• Mushroom Cheddar Vegetarian Burgers
• Perfectly Plump Pinwheel Roll-Ups
• Tomato Croque Monsieur
• Vegetarian Hummus Burgers
Pasted from <http://www.canadianliving.com/food/cooking_school/101_vegetarian_recipes_3.php>
Recipes 2 Page 813

Vegetarian Cuisine
9:55 PM
Vegetarian Cuisine
By: Sydny Carter
Whether you're a dyed-in-the-wool vegetarian or just want to up your intake of
vegetables, legumes and grains, there is a world of meat-free recipes to choose
from.
Entertaining
Wondering what to serve at your next big do? Meat-eaters, omnivores and
vegetarians will all enjoy these menus.
Spring Green
• Fresh Asparagus Soup
• Pesto with Arugula
• Maria's Broccoli Rabe
• Rose Galletta's Ricotta Pie
Summer Nights
• California Grilled Veggie Sandwich
• Grilled Beets in Rosemary Vinegar
• Angie's Dad's Best Cabbage Coleslaw
• Raspberry Trifle
Fall Fare
• Crispy Vegetable Pakoras
• Chaat - Dahi Batata Puri
• Matar Pulao (Rice with Peas)
• Indian Naan II
• Creamy Rice Pudding
Winter Comfort
• Kumquat Salad
• Moroccan Lentil Soup
• Spinach and Red Chard Quiche
• Apple, Cranberry, and Pear Crisp
Expanding Universe
Turn any recipe into a veggie one by replacing the meat with a vegetarian
alternative. Looking for a new stir-fry? Convert a chicken or beef stir fry to
vegetarian by substituting tofu or mycoprotein (a protein derived from mushrooms)
for the meat. Love your father's famous chili? Use textured vegetable protein (TVP)
for the ground beef.
More Recipes and Meal Planning Help
• Vegetable Protein
• Grilled Vegetables
• Vegan recipes
Vegetarianism has existed for thousands of years in many cultures, for religious,
ethical and economic reasons. Today, with more food choices available than ever,
many people have opted to become vegetarians or vegans. What's the difference
between the two? A vegetarian diet excludes all forms of meat, poultry and fish, but
does include some animal-produced fare such as dairy products and eggs. A vegan
diet excludes all meat and all animal products: vegans do not eat eggs, dairy or
honey.
In America, land of cowboys and cattle, people once thought that a meatless diet
required careful planning as well as complicated calculations. The days of combining
proteins--always eating beans with rice--and consuming multiple vitamin
supplements are over.
The key to a healthy vegetarian or vegan diet, as with any other diet, is to eat a wide
variety of foods, including fruits, vegetables, plenty of leafy greens, whole grain
products, nuts, seeds and legumes.
Recipes 2 Page 814

Vegetarian Everyday
Combining prepared foods such as canned beans, veggie burgers or pasta can
significantly cut down on the time and effort needed to prepare the evening meal.
All of these meals can be made in 30 minutes or less.
• Greek Pasta with Tomatoes and White Beans
• Tofu Peanut Stir-Fry
• Unsloppy Joes
• Avocado Tacos
• Teriyaki Wraps
• Pesto Pizza
Kid-Friendly
Many kid favorites are vegetarian: think macaroni and cheese. Parents of vegetarian
children have the same problems as any parent--getting the kids to eat their fruits
and vegetables. Here are some family friendly main dishes that are packed with
veggies.
• Bean Quesadillas
• Vegetarian Chili
• Vegetarian Shepherd's Pie I
• Connie's Zucchini 'Crab' Cakes
• Brown Rice, Broccoli, Cheese and Walnut Surprise
Nutrition
So far, no one has found the perfect food--one food perfectly balanced to give you
all the nutrients the body needs to maintain good health. Eating a rich variety of
foods is key, and a meatless diet can certainly provide these nutrients. Vegetarians
may need to focus on consuming protein, iron, calcium, zinc and vitamin B12.
Protein
Proteins are essential for cellular growth and repair, and play a crucial role in
virtually all biological processes in the body. Plant-based sources of protein are
lower in saturated fats--and often lower in total fat--than animal protein. Tofu,
tempeh, beans and peas, seeds and nuts, as well as mycoprotein (from fungi) are
some of the foods highest in protein. Pasta and whole wheat breads are also good
sources.
• Veggie Goulash
• Oven Baked Tempeh
• Orange Beef-Style Tofu Stir-Fry
• Black Bean and Salsa Soup
• Navratan Korma
Calcium
Calcium is essential to bone health. Good sources of calcium are broccoli, some
green leafy vegetables (collard greens, turnip greens, mustard greens, and bok
choy), and almonds and brazil nuts. Tofu made with calcium sulfate is also a good
source, as are dried figs.
• Coconut Curry Tofu
• Curried Mustard Greens with Kidney Beans
• Soba with Toasted Sesame Seed Sauce
Iron
Iron is needed by the body for the formation of blood. Good sources of iron are
Recipes 2 Page 815

spinach and turnip greens, whole grains (including whole wheat bread), black-eyed
peas, lentils, peas, and some dried fruits (dried apricots, prunes, and raisins). Eating
iron-rich foods with foods containing vitamin C can increase iron absorption: few
slices of tomato with your spinach salad can make a difference. Cooking your food in
cast iron pans can also add iron to your diet.
• Lentil Soup
• Babi's Bean Salad
• Spinach Chick Pea Curry
Zinc
Zinc helps the immune system function properly, and is estimated to be in thousands
of proteins in the human body. Good plant sources of zinc include white beans,
kidney beans and chickpeas as well as wheat germ and pumpkin seeds.
• Morning Glory Muffins I

• Toasted Pumpkin Seeds
• White Bean and Artichoke Salad
Vitamin B12
This vitamin helps maintain healthy nerve cells and red blood cells. It is also needed
to help make DNA, the genetic material in all cells. Eggs and dairy products are good
sources of this nutrient. Fermented soy products, seaweeds and algae such as
spirulina have all been cited as containing significant B12. However, the B12 present
in plant foods may not be in a form usable to humans, and so these foods should not
be relied upon as safe sources. For this reason, many vegan foods are supplemented
with B12.
• Tangy Egg Salad Spread
• Spinach and Potato Frittata
• Groovie Smoothie
Pasted from <http://allrecipes.com/HowTo/Vegetarian-Cuisine/detail.aspx>
Recipes 2 Page 816

Tofu Sandwich Spread
9:58 PM
DAILY RECIPE
SUBMITTED BY: Judy
This is a favorite vegetarian sandwich spread made with tofu. Makes a great
sandwich filling or you can eat it with crackers.
Full Recipe More Recipes Like This More Daily Recipes
Tofu Tips
Just because it's good for you and beloved by vegetarians, there's no
need for meat-eaters to steer clear of tofu.
Vegetarian Recipes
Explore the world of meat-free recipes here.
Asian Recipe Collection

Explore the cuisines of Asia with this collection featuring recipes from
China, Japan, Thailand, Korea and other Asian countries.
Pasted from <http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Tofu-and-Tempeh/Main.aspx>
Recipes 2 Page 817

traditional Spanish Lentils
10:00 PM
Simple, warming and delicious!
Ingredients (use vegan versions):
2 cups dried green lentils

1 medium tomato, diced
2 medium carrots, chopped
1 large potato, diced
1 medium onion, diced
2-3 cloves garlic, mashed
1 bay leaf
1/2 teaspoon cumin powder
1 litre vegetable broth
1 teaspoon sweet paprika
hot sauce (optional)
1-2 links Soyrizo (optional)
Directions:
The green lentils in Spain don't need presoaking. Check if yours do.
In deep pot, sauté onion and garlic in oil until it starts to colour. Add remaining
ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--
about 30 minutes.
If you like, you can add a little Tabasco. If you use Soyrizo, take out and cut into rings
before serving.
This can of course be made in the crockpot.
Serves: 4-6
Preparation time: 30 min
Pasted from <http://vegweb.com/index.php?topic=19560.0>
Recipes 2 Page 818

Butternut Squash Apple Potato Soup (It's a delicious
mouthful!)
Butternut
10:01 PM Squash Apple Potato Soup (It's a delicious mouthful!)
My favorite soup, now in Veganese!
16 oz. butternut squash, peeled, seeded, cut up

3 med. green apples, peeled, cored, chopped coarsely
2 (10 1/2 oz.) cans veggie broth
1 Yukon Gold potato, chopped
3 slices of your favorite bread, torn in pieces
salt, pepper, rosemary, and marjoram to taste
a bit of soy creamer, to thicken the soup
chopped parsley, to garnish
Directions:
My mother's homemade recipe with substituting vegan ingredients.
Combine all ingredients in pot on stove top. Bring to a boil, then reduce heat and
simmer uncovered for about 45 minutes.
Cool, then put in blender until smooth.
When ready to serve, heat again. Add a swirl of soy creamer after you transfer the
soup to the serving bowls. Garnish with some chopped parsley, serve and enjoy!
Preparation time: Approx. 1 hour
Recipes 2 Page 819

10:02 PM
General Tao's Tofu
1 box of firm tofu

egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to
get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as
specified on the box and add an additional 3 tablespoons water. Dip tofu in egg
replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu
and coat completely. Watch out that the cornstarch doesn't clump up at the bottom
of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger
and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable
stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1
Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat
evenly.
Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes
Video: How to make General Tao's Tofu

Video by Vegetarian Cooking 101 with Renee
Recipes 2 Page 820

Vegan Bacon
10:03 PM
Vegan Bacon
1 lb firm Tofu, cut into strips shaped like bacon

2 tablespoons nutritional yeast
2 tablespoons tamari/shoyu
1 teaspoon Wrights (or other brand) liquid smoke.
1 tablespoon oil (something neutral, not olive or sesame)
Directions:
Fry tofu strips on low or medium heat until they are crispy on the outside. The best
way to do this is to lay them in the pan in the oil and let them sit for at least 10
minutes, simmering. They should turn easily after that. Turn them and give them
another 10 minutes on the other side.
Mix the tamari/shoyu soy sauce with the liquid smoke first, then take the pan off the
heat. Pour the liquid smoke/tamari into the pan and stir the tofu so all sides are
coated, then sprinkle the yeast over all, stir some more, over the heat, until the
liquid is gone and the tofu is covered with sticky yeast.
Try it. It tastes EXACTLY like bacon.
Another variation is to marinate the tofu in the tamari/liquid smoke mixture for
several hours and then fry, but it misses a little bit without the nutritional yeast.
Recipes 2 Page 821

Gooey Chewy Healthier Brownies
10:04 PM
Not sugar free, but almost.

3/4 cup stevia blend or other baking sugar substitute (I use Steviva Blend)
1/2 cup brown sugar
3/4 cup cocoa
1/2 teaspoon salt
1/2 cup vegan semi-sweet chocolate chips
1/2 cup walnuts, chopped large and small pieces
1 teaspoon vanilla
1 1/2 cups water
Directions:
Preheat oven to 350 degrees Fahrenheit. Oil and flour (or cocoa) a 9 x 13 inch pan.
Mix together all the dry ingredients in a large bowl.
Mix together the wet ingredients in a medium size bowl.
Pour wet into dry and stir well.
Spread in the prepared pan and bake for 20 minutes in a convection oven, or 25 to
35 minutes in a regular oven. It is done when the top feels firm and/or there are
very small cracks.
Let cool before cutting...this is hard to do because they are so good! I prefer to
spread with my favorite chocolate frosting but, of course, that hikes the sugar
content. My favorite Chocolate Frosting with these changes: Steviva Blend instead
of sugar, 5 instead of 6 tablespoons corn starch and I add 1/3 cup semi-sweet
chocolate chips.
Serves: 9 x 13 pan
Preparation time: 1 hour if you don't rush
Recipes 2 Page 822

Pumpkin Banana Crème Brûlée
10:04 PM
A yummy crème brûlée, and winner of the first annual Vegweb Iron Chef
Tournament!
1 cup pureed pumpkin

1 ripe banana
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 Tablespoons corn starch
pinch of salt
3 Tablespoons vegan sugar
3 Tablespoons maple syrup
4 Tablespoons vegan pure cane sugar
Directions:
Put all ingredients except the pure cane sugar in a blender and mix
thoroughly. Preheat over to 375 degrees. Pour mixture from blender into the 3
crème brûlée bowls. Put the bowls in a pan of water and put the pan in the oven for
about an hour, or until the top looks nice a brown. Some cracking may
occur. Remove from water and put the pure cane sugar evenly on the top. Put the 3
bowls directly under the broiler tray until the sugar melts, then take out and let cool.
You could also use a food torch and melt the sugar that way. Garnish with a sprig of
mint. Crack the top crust with a spoon and dig in!
Serves: 3
Recipes 2 Page 823

Cathie's Southern-Style Cornbread
10:06 PM
It is so tasty you will want to eat it all!!!
1 Cup Cornmeal
1 Cup AP Flour
1/2 to 3/4 Cup Sugar (I like mine really sweet so I use 3/4 Cup)
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon EnerG Egg Replacer Powder (DO NOT PREMIX WITH WATER)
1 1/2 Cups "Buttermilk" (Add one tablespoon of vinegar to a measuring cup and fill
the rest of the way with soymilk)
1/3 Cup Oil
1/4 Cup Very Warm Water
Directions:
1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.
2) Sift together all dry ingredients.
3) Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and
whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening
agents should really be working), if not add the other 1/2 cup of "buttermilk". To be
honest I always need all 1 1/2 cups.
4) Carefully remove skillet form the oven and spray, spray, spray that sucker because
what stinks worse than going to all this trouble to only have it stick... Okay now you
are ready to pour the batter into the skillet.
5) Lightly sprinkle sugar on top and bake for 25-35 minutes or until a inserted
toothpick comes clean.
6) Let cool for a few minutes and then carefully flip the cornbread onto a plate.
7) Eat and Enjoy!!!
Serves: 8 Pieces
Preparation time: From start to finish about 45 minutes
Recipes 2 Page 824

Very Simple Blueberry Muffins
10:07 PM
1 1/2 cups flour

1/2 cup sugar
1 teaspoon salt
3/4 cup soy milk
1/4 cup oil
1 cup frozen blueberries
Directions:
Preheat oven to 400F. Place baking cups in a muffin pan.
Combine flour, sugar, salt, and baking powder together in a mixing bowl. Add
soy milk and oil. Mix.
Fold in blueberries.
Pour into baking cups and bake for 25-30 minutes.
Serves: makes about 8 muffins
Preparation time: 30 minutes.
Pasted from <http://vegweb.com/index.php?topic=11738.0 >
Recipes 2 Page 825

Classic Guacamole
10:09 PM
Classic Guacamole
2 medium avocados, chopped (1 1/2 cups)

1/2 cup tomato, chopped small, or salsa of your choosing
3 Tablespoons red onion, diced
1 Tablespoon lime juice, fresh squeezed
2 Tablespoons cilantro, minced
1 1/2 teaspoons jalapeno pepper, seeded & minced
1 teaspoon garlic, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, ground to taste
1/4 teaspoon chili power
pinch cayenne pepper
Directions:
Place all ingredients in a large mixing bowl and mix well.
Serving suggestion:
- serve with chips and salsa, use as a side dish for salads, in burrito filling and
toppings for many Mexican dishes.
This recipe is reprinted from 7 Minute Chef by Mark Reinfeld and Bo Rinaldi with
permission.
Serves: makes 2 1/4 cups
Recipes 2 Page 826

EASY PANCAKES
2:28 PM
EASY PANCAKES
1 c. flour
1 tsp. soda
3 tbsp. sugar
2 tbsp. oil
Pinch of salt
1 egg
1 c. buttermilk or 1 tbsp. vinegar in milk
Mix ingredients together in a container which can be used to pour batter onto a
prepared griddle. Makes 10 to 12 pancakes.
EASY SYRUP:
2 c. water
1/4 c. butter
Dash salt
1 c. sugar
1 c. brown sugar
2 tbsp. cornstarch
1 1/2 tsp. maple flavoring (optional)
Bring water, butter and salt to boil. Add sugars and starch slowly, stirring with a fork
to make sure sugar is mixed into liquid until dissolved. Cook until thick, stirring
frequently. Add flavoring. (May cook on stove or in microwave.)
Pasted from <http://www.cooks.com/rec/view/0,174,146185-245203,00.html>
Recipes 2 Page 827

Pasta and Lentils - (Pasta E Lenticchie)
2:39 PM
[Reset]
Keys : Main Dish Pasta
Ingredients :
1 1/2 cup dried green or brown lentils, preferably

Castelluccio variety washed, and soaked
for several hours
1 sm celery stalk chopped
2 tbl extra-virgin olive oil plus extra
for garnish
1 slc pancetta or bacon finely chopped
1 x onion finely chopped
2 x garlic cloves finely chopped
1 pch red chile flakes
2 x tomatoes peeled, chopped
Salt to taste
7 oz tubetti or spaghetti broken short pieces
1 tbl chopped fresh parsley
Method :
• In a large pot, combine the drained lentils, celery and 6 cups water.
Bring to a boil, reduce to an active simmer and cook for
approximately 45 minutes, until the lentils are very tender.
• In a 12- to 14-inch saute pan, heat the olive oil over high heat. Add
the pancetta and render the fat. Add the onion, garlic and chile
flakes. Stir in the tomatoes and cook a few minutes.
• Once the lentils are tender, remove the celery, add salt and cook the
pasta in the boiling water. Once the pasta is almost fully cooked, add
the onion mixture and parsley and cook together for a few minutes.
Season with salt and pepper and serve with extra virgin olive oil
drizzle on top.
• This recipe yields 4 servings.
Pasted from <http://fooddownunder.com/cgi-bin/recipe.cgi?r=186602>
Recipes 2 Page 828

Cannoli
2:48 PM
Cannoli
1 box silken tofu (organic firm)

1 container tofutti better than cream cheese
1/4 cup + 2 tablespoons organic powdered sugar
1 tablespoons vanilla extract
2 teaspoons lemon zest
1 good squeeze from half of a lemon
2 3/4 cups unbleached white flour
2 tablespoons sugar
1/4 cup vegetable shortening
1 flax egg (whisk 2 tablespoons flax powder/meal with 3 tablespoons water)
2/3 cup marsala wine
1 EnerG egg substitute egg (1 1/2 teaspoon EnerG powder with 2 tablespoons
water)
1 cup vegan chocolate chips
Directions:
For this recipe, you will need cannoli forms. You can buy a pack of four for about $10
at a kitchen supply store. You will also need a pastry bag with a big tip.
Whirl tofu, "cream cheese", powdered sugar, vanilla, lemon zest, and lemon juice in
a food processor or blender then put the mixture in the fridge to chill. This is your
filling.
Mix flour, sugar, cinnamon, shortening, flax egg (whisk 2 tablespoons flax
powder/meal with 3 tablespoons water), and wine together to make a dough. Chill
in the fridge for about 1/2 hour.
While dough is chilling, mix 1 EnerG Egg Replacer egg (1 1/2 teaspoon EnerG powder
with 2 tablespoons water). You will use this to stick the shells together.
Roll out dough on floured surface to about 1/8 inch think.
Cut out 4 inch circles and then roll them one way so they turn into ovals.
Roll the long side of the oval length wise around the cannoli form and brush a little
EnerG egg on the edge to make it stick. (I made 4 at a time because i only have 4
cannoli forms). the ends will be flat and flayed out.
Fry in canola oil (or other neutral oil) until dark golden brown.
Drain on paper towels and carefully pull out cannoli forms so you can make more
shells.
When you have made all your shells, melt 2 cups of vegan chocolate chips and using
a butter knife, line each shell with chocolate. Allow a little chocolate to rim the ends.
Cool chocolate shells in fridge until chocolate is set.
Using a pastry bag with a big tip, squeeze the filling into the shells from each end.
Recipes 2 Page 829

Sprinkle with powdered sugar and put back in fridge until ready to eat! They are
ready to eat on the spot but the longer they chill the better as the cream filling sets
up.
The only problem with this recipe is the filling and the shells do not add up. You will
end up with 10 cream filled cannolis and 2-3 extra empty shells. But the shells are
good buy themselves too!
This is my creation and it rocks!!! I know this recipe is complex, but it is worth it for a
special treat! I made these for my vegan Italian husband and he freaked out. They
are so close to the real thing it is scary!
Serves: 10
Preparation time: 2-3 hours
Recipes 2 Page 830

Grandma Woodward's Simple Pie Crust
3:03 PM
1 cup flour
1/2 cup vegetable shortening (like Crisco)
1/4 cup water
Directions:
Cut shortening into flour with a fork or pastry blender, then slowly add the water
until the dough sticks together and isn't crumbly. That's it! You might not need to
use all of the water, and you can always add a little more flour if you accidentally
add too much.
This is my great-grandmother's recipe that I have been making my whole life. I have
never found any pie crust that is as simple and versatile and stays together as well as
this one. It works perfectly with any recipe that calls for crust, be it dessert pie, pot
pie, quiche, whatever, it works!
Serves: 1 crust
Preparation time: 5-10 minutes
Recipes 2 Page 831

Tofu Turkey with Stuffing
3:10 PM
Turkey:
5 pounds of firm tofu

1 pound of tofu for the drumsticks - optional
Stuffing:
2 tablespoons toasted sesame oil

1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing
Basting mixture:
1/2 cup toasted sesame oil

1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
1 teaspoon mustard of choice
Directions:
Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a
12 colander with wet cheesecloth over lapping the sides. Add the mashed tofu
to the cloth covered colander, press down and cover with the overlapping
sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate
that fits inside the colander and place a 5 pound weight on the
plate. Refrigerate and let sit for 2 to 3 hours.
When time is up, start the stuffing. Saute the onions, celery and mushrooms in
the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the
stuffing ingredients, except stuffing, mixing well. Stir and cook for 5
minutes. Add herb stuffing and mix well.
Remove tofu from fridge and take off weight, plate and top of
cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing
the tofu in a bowl. Place the stuffing inside the she'll and pack in firmly. Cover
with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased
baking sheet, flat side down. Gently press on sides of turkey to achieve a more
oval shape. If desired at this point, you may mold drumsticks out of one pound
of tofu, and place on each side of the turkey.
Mix up the basting mixture and baste tofu turkey with half of it. Cover the
turkey with foil, and bake at 400 degrees for about 1 hour.
Remove foil, baste with all the remaining mixture except a few tablespoons and
Recipes 2 Page 832

return to oven for 1 hour more, or until the turkey is golden. Remove from oven
and use rest of basting mix. Using at least 2 large spatulars, move to a large
plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
Recipes 2 Page 833

Vegan French Toast
3:12 PM
Vegan French Toast
2 cups vanilla soy milk

4-5 tablespoon flour
3 teaspoon sugar
dash of cinnamon
bread slices (your choice)
sugar to taste
Directions:
Mix flour, milk, vegan sugar and cinnamon to form a batter. Dip bread and fry in
lightly greased pan until golden brown. Sprinkle with vegan powdered sugar.
Serves: 4
Preparation time: 15mins
Recipes 2 Page 834

Banana Bread
3:14 PM
Banana Bread
1 3/4 cups flour

1 1/2 cups sugar
1/2 teaspoon salt
1 cup mashed bananas (Takes 2-3 Bananas)
1/2 cup vegetable Oil
equivalent of 2 or 3 Eggs (I used Ener-G, 5 tablespoon water + 3 1/2 teaspoon
powder)
1/3 cup soy-buttermilk*
Directions:
Preheat oven to 325 degrees F.
Mix flour, vegan sugar, baking soda and salt in a large mixing bowl.
Mix bananas, oil, and buttermilk* in a medium mixing bowl.
Combine the banana mixture with the large bowl containing dry ingredients, and stir
well. Add the Ener-G Egg Replacer in now, and stir well again. (Optional: add 1/2 cup
pecans).
Pour into a greased 9x5 inch bread pan.
Bake in 325 degree oven for 1 hour and 15 minutes, or until a toothpick in the
middle comes out clean.
*To make buttermilk, combine 1 cup soymilk with 1 tablespoon of vinegar. This can
be used on a 1:1 ratio with buttermilk, so 1/3 cup of this = 1/3 cup buttermilk.
I made this earlier today, and it was delicious! It tasted just like the banana vegan
bread my mom used to make. It also rose perfectly, unlike most vegan breads and
cakes I usually make. This is perfect with some soy butter (like Earth Balance). I hope
you enjoy it as much as me (and my non-vegan family) did!
Serves: 10
Preparation time: 1.5 Hours
Recipes 2 Page 835

Incredible Vegan Carrot Cake
3:16 PM

2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushe'd pineapple, drained
nuts and raisins optional
Directions:
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking
powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an
electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together
and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more
servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or
until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting recipe
1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance),
softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
This entire recipe tastes just like the real thing! It just made it last night and it is so
delicious!
Serves: 9
Recipes 2 Page 836

Best Vegan Mac and Cheese in the entire
world...seriously
3:18 PM
Best Vegan Mac and Cheese in the entire world...seriously
1 1/2 cups of plain soy milk

1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard (optional)
Directions:
This is very simple and tastes amazing!
Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender liquid and powdered
this is by far the easiest way and the only was I do it.
Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce
over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15
minutes but not too crispy because that is gross.
I honestly do not know the serving information or nutritional content I can tell
you it feeds a heck of a lot of people and if you are cooking for yourself it will last
about 5 days if you eat it for all three meals of the day.
I hope I have been clear please email meany questions and I do apologize for any
grammatical errors. heart, megh*n
Serves: a lot
Preparation time: about 8 min.
Recipes 2 Page 837

Vegan Green Bean Casserole
3:21 PM
1 can French cut green beans

1.5 canisters vegan French fried onions
1.5 cups soy milk
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy
Directions:`
This is meant to be a vegan version of the traditional green bean casserole served at
holidays, etc., for those of you who loved it and were sad to not have it at the
holidays once you went vegan. Many of my non-veggie friends like this better than
traditional green bean casserole because it has more veggies and more herbs and
spices.
Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube
disintegrates. Do not boil or scald the soy milk. Just heat it.
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper,
and herbs and spices.
Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because
this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed
veggies, and about half of your French fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining French fried
onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin
to brown. Remove. Eat. Enjoy.
Serves: 4-6
Recipes 2 Page 838

Vegan Fried Chicken
3:23 PM
Vegan Fried Chicken
1/2 cup textured soy protein

1 tablespoon vegetarian chicken bouillon powder
1/2 cup vegan pancake mix, dry (approximately)
2/3 cup crushed cornflakes (approximately)
Salt, pepper, other seasonings
Oil for frying
Directions:
Put 1/2 c hot water in a bowl. Stir in bouillon powder. Soak textured soy protein in
this liquid for 10 minutes. Mix in just enough pancake mix to make a cohesive
mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to
taste. Put crushed cornflakes in a plate. Dip patties into cornflakes, covering them
completely. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil
until crispy, turning occasionally.
Serve with a creamy sauce, and mashed or oven-fried potatoes.
Recipes 2 Page 839

Low-fat Scalloped Potatoes
3:30 PM
4 medium potatoes
1 1/2 cups soy milk
2 tablespoons flour
1 teaspoon salt (or seasoned salt)
1/2 to 1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper
Directions:
Peel and slice potatoes thinly. In a saucepan, combine soy milk, flour, salt, garlic
powder and cayenne pepper and cook over medium heat until sauce
thickens. Add onions to sauce.
Layer casserole dish with half of potato slices. Spoon half of sauce over slices
and repeat with remaining potatoes and sauce. Cover and bake in preheated
oven at 350 degrees for 65 minutes.
(I tried this with both skim milk and soy milk. The sauce was richer with soy milk
and probably had more fat, but it thickened nicely and had a good flavor.)
Recipes 2 Page 840

Nutritional Yeast Cheese Dip/Sauce
3:33 PM
1/4 cup nutritional yeast

1 teaspoon salt
1/4 cup unbleached flour
1/8 teaspoon dried yellow mustard powder
1 cup water
1 1/2 tablespoon soy margarine (I *highly* reccommend willow run for this sauce)
Directions:
Mix dry ingredients, add water, wisk till clumps are gone.
Put in pot with margarine, and heat on medium till thick.
This is a very thick "sauce" as it is best suited for things like alfredo, macaroni and
cheese, etc.. It shouldn't get as thick as mashed potatoes, though, so be careful
You can add more water f you make it too thick, but it's supposed to be pretty thick.
Mixing salsa with this for nacho cheese with chips is great; adding onion powder and
extra margarine works great to use in a scalloped potato recipe. Extra garlic,
margarine and parsley for alfredo. Try scoops of it on vegan pizza
Recipes 2 Page 841

Ingredient Substitution Guide
8:07 PM
The next time you’re missing an ingredient in a recipe, don’t panic. Many recipes
are flexible and will still come out delicious when you improvise. Plus, many non-
vegetarian recipes can be tweaked to create a new veg version.
Use our chart below as a starting point, and start asking yourself questions such as:
What do I really want this dish to taste like? What textures do I like? Why did the
recipe developer put all of these ingredients in here, anyway? Here are some
general guidelines about making substitutions in recipes:
Try to keep ingredients within the same ethnic category. Ethnic flavor combinations
have been developed over centuries and blend together naturally. If you are making
over a Mexican dish without meat, use traditional Mexican proteins and starches
such as pinto beans, black beans, and posole (hominy), not Asian mung beans or
Indian lentils.
Dissect the basic flavors of the dish. If you’re missing a certain flavoring, ask
yourself if it is basically sweet, salty, sour, bitter, or spicy? Think of something from
your cupboard in the same category.
Substituting starches and proteins makes less of a difference in overall taste than
spices and flavorings.
Try the pantry approach to cooking: If you find yourself continually missing key
ingredients, analyze your pantry and consider restocking it.
Assemble complementary herbs, spices and flavoring in groupings in your pantry.

That way, when you are experimenting with a dish—Italian, for example—your
Italian seasonings such as basil, parsley, garlic, and oregano will be grouped
together, and you can substitute accordingly.
Keep staples such as flours, oils, beans, and grains on hand so you don’t have to run
out to the store at the last minute.
MAKE IT
MEATLESS
Ingredient Substitute
Meat Beans, cheese, seitan (wheat meat), tempeh (cultured soybeans),
textured vegetable protein (TVP), tofu
Meat/seafood Vegetable stock, water in which beans, pasta, or vegetables have
stocks been cooked, vegetable bouillon cubes, miso (fermented
soybean paste) diluted with water
Seasoned or Flavored soy meat substitutes, crumbled tofu seasoned with
smoked meats fennel, parsley, and garlic, canned chipotle chiles, roasted
Recipes 2 Page 842

vegetables, toasted nuts, smoked tofu, smoked cheeses
Gelatin Agar-agar (powder or flakes), arrowroot (powder), guar gum
(made from seeds), xanthan gum (made from corn), kudzu
powder
MAKE IT
VEGAN
Buttermilk Clabbered soymilk (1 cup soymilk mixed with 2 tsp. lemon juice or
white vinegar)
Cheese Soy- and nut-based cheeses
Cheese or Crumbled tofu
ricotta
cheese
Eggs Ener-G Egg Replacer, 1 mashed banana or 1/4 cup applesauce per
egg (best for baked goods); 1 Tbs. agar flakes whisked into 1 Tbs.
water and chilled for 5 minutes (for an egg white substitute), 1 Tbs.
ground flaxseeds simmered in 3 Tbs. boiling water for 2 minutes
Mayonnais Soy-based mayonnaise
e
Milk Nut milk, rice milk, soymilk
MAKE IT LOW-FAT
Creamy soups and Nonfat strained yogurt, soymilk, puréed roasted vegetables,
sauces cooking rice in soup then puréeing it
Oil in baked goods Applesauce, puréed bananas, puréed cooked prunes
Oil for sautéing Vegetable stock, wine, vinegar
Salad dressing Vinegar or citrus juice thickened with puréed roasted red
peppers, carrots, onions, or garlic
Sour cream Strained nonfat yogurt
White sauce Puréed white beans
MAKE IT
ALLERGEN-
FREE
Butter Clarified butter (milk solids have been removed), olive oil, sesame
oil
Chocolate Carob
Cows’ milk Goats’ milk, soymilk, rice milk, nut milk
Cows’ milk Goat cheese, sheep cheese, soy cheese, nut cheese
cheese
Peanuts Almonds
Wheat flour Flours made from barley, buckwheat, corn, kamut, oats, rice, rye,
(for baking) spelt
Wheat Pasta made from corn, spelt, kamut, quinoa, rice
pasta
Recipes 2 Page 843

MAKE IT
ETHNIC
Origin Ingredient Substitute
Americas Cactus pads Green beans, okra
(nopales)
Chayote squash Yellow or green pattypan squash or zucchini
Poblano or Minced jalapeño chiles and green bell pepper
Anaheim chiles
Posole (dried Canned white hominy
hominy)
Asian Bok choy Beet greens, kale, Swiss chard
(Chinese white
cabbage)
Chinese cooking Dry sherry
wine
Chinese five- Mixture of anise seed or star anise, fennel seed,
spice powder cinnamon, black peppercorns, and cloves
Galangal (Thai Fresh ginger
ginger)
Lemongrass Lemon zest
Lotus root Jicama or water chestnuts
Mirin (Japanese Sweet white wine
rice wine)
Nam pla (Thai Soy sauce and lime juice
fish sauce)
Rice wine Cider vinegar, white wine vinegar
vinegar
Sesame oil 1 Tbs. sesame seeds fried in 1/2 cup vegetable oil
Thai basil Italian basil
Water Jicama
chestnuts
Indian Atta (chapati 1/2 cup all-purpose unbleached flour plus 1/2 cup
flour) sifted whole-wheat flour
Chana dal Split yellow peas
Curry powder Mixture of ground ginger, cumin, coriander,
fenugreek, turmeric and fennel
Garam masala Mixture of 1 tsp. cardamom seeds, 1 Tbs. cumin
seed, 1 Tbs. coriander seed, 2 tsp. black
peppercorns, 1 tsp. cinnamon, 1 tsp. cloves, and 1
tsp. nutmeg
Jaggery (coarse Date sugar or brown sugar
palm sugar)
Toor dal, urad Red lentils
dal, mung dal
Mediterra Broccoli rabe Broccoli plus arugula or dandelion greens
nean
Cannellini Great Northern beans, navy beans, red kidney
beans beans
Fava beans Lima beans or butter beans
Fennel Celery plus some fennel or anise seeds
Parmesan Any hard, aged grating cheese such as Asiago,
cheese Romano or aged Monterey Jack
Recipes 2 Page 844

Pine nuts Walnuts or a mixture of walnuts and almonds
MAKE IT ALCOHOL-
FREE
Red wine Pomegranate juice or 1/2 cup water with 2 tsp. balsamic
vinegar
White wine Vegetable stock, apple juice, carrot juice
Wine or beer Non-alcoholic wine or beer
Comments
Pasted from <http://www.vegetariantimes.com/resources/ingredient_sub_list/>
Recipes 2 Page 845

100 things to do with a Meyer lemon
3:19 PM
chicagotribune.com
They're in season -- with tender peels, fragrant fruit and
sweet flavor -- and endlessly inspiring.
By Amy Scattergood
If Cézanne had lived not in France but in Southern California, his still lifes would have
overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable
dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they're
sweeter than other lemons, with an intoxicating aroma that has hints of honey and
thyme.
Now is the perfect time to revel in them, as the harvest peaks and farmers market
stalls, produce aisles and, if you're lucky, backyard trees are loaded with fruit. A
cross between a lemon and a sweet orange, imported to the U.S. from China exactly
100 years ago by the man whose name they bear, the Meyer lemon is a furiously
addictive fruit.
With sweeter juice, a thinner peel, less acid and a more floral scent (and taste) than
other lemon varieties, Meyers are as much fun to cook with as they would be to
paint.
In fact, we're counting the ways. High on the list are a few fantastic recipes. Slide
slices of Meyer lemons under the skin of a pair of Cornish game hens, strew the
roasting pan with more, then toss in some fennel and olives. Or try chef Marcus
Samuelsson's method of quick-preserving citrus peels and use the result -- tart and
salty and utterly lemony -- in a fantastically colorful dish of spicy piri piri shrimp and
black rice. On the sweet side, make a Meyer lemon ice cream, loading the custard
with peel as well as juice -- and a hint of cardamom, the spicy notes bringing out the
floral depth of the Meyer's flavor. (This recipe is inspired by longtime Chez Panisse
pastry chef Lindsey Shere, one of the first to put Meyer lemons on the culinary map.)
There are probably more things -- in heaven, on Earth, in citrus groves -- that you can
do with these yellow beauties than we can dream of. But we can try.
Here are the top 100 things to do with a Meyer lemon.
1. Make Meyer lemonade.
2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see
recipe).
3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-
preserved" Meyer lemons (see recipe).
4. Make Meyer lemon-cardamom ice cream (see recipe).
5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on
pumpernickel bread.
6. Candy the peel, dusting with superfine sugar.
7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon
peel.
Recipes 2 Page 846

peel.
8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a
lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple
syrup).
9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.
10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of
Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using
two large Meyer lemons instead of oranges (see the recipe at
latimesblogs.latimes.com/dailydish).
11. If you don't mind delayed gratification, make classic preserved lemons (different
from chef Samuelsson's because the lemons are preserved slowly over weeks
instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer
lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting
them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices
into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai
chile, a cardamom pod.
12. Grate Meyer lemon peel into a bowlful of Chantilly cream.
13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese,
rosemary and Picholine olives.
14. Make Meyer lemon curd.
15. Try your hand at individual Meyer lemon frozen soufflés.
16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and
the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half
an hour. Strain and pour into an antique stoppered bottle.
17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for
an hour; coarsely chop, and add to a salad of market greens, goat cheese and
candied walnuts.
18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon
zest, then add to a pot of osso bucco.
19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole
shallots; serve simply, with slices of grilled bread.
20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel
for a rich chocolate soup with a citrus note.
21. Make Meyer lemon chiffon cupcakes.
22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los
Angeles.
23. The next time you roast a duck, place slices of Meyer lemon in the cavity.
24. Make Meyer lemon hollandaise sauce.
25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's
Meyer lemon salsa (from "Sunday Suppers at Lucques"; see the recipe at
26. Squeeze some into your child's hair after washing it, or before a day at the
beach.
Recipes 2 Page 847

beach.
27. Make Meyer lemon gelée.
28. Bake Meyer lemon meringue pie.
29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit
at the bar watching the pizzas go into the oven at Pizzeria Mozza.
30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb
tagine.
31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice
cube tray; once frozen, store the cubes in plastic bags in the freezer, for use when
Meyer lemon season is over.
32. When you make your favorite caramel sauce, infuse the cream with Meyer
lemon peel.
33. Drop slices of Meyer lemon into a classic court bouillon.
34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.
35. Throw a Meyer lemon for your dog to catch and play with; you'll lose the lemon,
but your dog's breath will smell fantastic.
36. Drop a few slices into a pot of iced tea.
37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon
grass.
38. Put a twist of Meyer lemon into a martini.
39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two
weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and
bottle the result.
40. Send a box of Meyer lemons to friends or relatives out of state.
41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a
sauce made from fresh dill, honey, mustard and lemon zest.
42. Add Meyer lemon zest to French toast.
43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon
juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan
sauce to serve with salmon or Arctic char.
44. For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of
cayenne to a strong pot of tea.
45. Add thin slices of Meyer lemon to a pan of cooking zucchini.
46. Make lemon-chocolate truffles: Infuse the cream for a basic chocolate ganache
with Meyer lemon peel.
47. Squeeze a Meyer lemon over a freshly cut papaya or guava; the acid brings out
the flavor.
48. Save the Meyer lemon simple syrup left over from candying the peel (No. 6),
then use it to make Bellinis (No. 74) or granitas (No. 49).
49. Make Meyer lemon granita by freezing a mixture of lemon juice and simple
syrup, stirring it in the pan from time to time as it freezes.
Recipes 2 Page 848

50. Knead the zest from a couple of Meyer lemons into the dough when you make
oatmeal bread.
51. Make an avgolemono sauce by whisking Meyer lemon juice into beaten eggs,
then whisking hot broth into this mixture. Serve the sauce with fish or steamed
artichokes.
52. While making an apple pie, squeeze a Meyer lemon over your apple slices to
keep them from discoloring -- and give them a boost of flavor.
53. Make a Meyer lemon crème Anglaise.
54. Whisk the zest of a few Meyer lemons into your favorite meringue recipe.
55. Top pan-seared scallops with a squeeze of Meyer lemons.
56. Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a
splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.
57. Slice a few Meyer lemons and put them into your bath with a sprinkle of
lavender and rosemary.
58. Throw the peel of a Meyer lemon on the grill before cooking shrimp.
59. Make a crêpes suzette using Meyer lemons instead of oranges.
60. Add classic (No. 11) or quick-preserved (No. 3) Meyer lemons to a stew made
with duck and olives.
61. Muddle two sliced Meyer lemons and half a bunch of parsley (stems on) in a two-
quart pitcher. Fill with filtered water and keep in the fridge for a spa water refresher.
62. Squeeze a wedge of Meyer lemon into a pint of hefeweizen.
63. Roast a combination of green, black and cured olives with olive oil and a few
Meyer lemon peels.
64. Make a Meyer lemon aioli for your crab cakes.
65. Pan-fry slices of Meyer lemon with baby artichokes.
66. To a tapenade (olives, capers, anchovies), add grated Meyer lemon peel.
67. Add classic or quick preserved Meyer lemons to your best harissa recipe.
68. Serve prunes soaked in Armagnac (like those from a Paula Wolfert recipe that
have been sitting in my cupboard for over a year) over a bowl of vanilla ice cream
and top with grated Meyer lemon peel.
69. Offer a generous supply of Meyer lemon wedges with a boiled whole Maine
lobster and drawn butter.
70. Add quarters of Meyer lemons to kebabs of seared duck breast, Anjou pears and
red onions.
71. Roast baby leeks in a pan with olive oil, sea salt and Meyer lemon strips
72. Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the
sugar.
73. Add grated Meyer lemons to your favorite shortbread recipe.
Recipes 2 Page 849

74. Make a lemon Bellini with Prosecco, Meyer lemon juice, a little simple syrup and
strips of peel.
75. Take a tip from the early Romans, who used citrus juice as a mouthwash, and
squeeze a Meyer lemon onto your toothbrush at night.
76. Spread thinly sliced Meyer lemons across a whole poached salmon.
77. Peel a whole Meyer lemon in one continuous long strand and drop the peel into
a vodka martini.
78. Repeat No. 77, but drop the peel into a mug of hot chocolate.
79. Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice
cream, then freeze them.
80. Squeeze a pair of Meyer lemons into a pan of brown butter, add capers, and
then pour the sauce over pan-fried skate.
81. Fry slices of Meyer lemon and serve with French fries and Meyer lemon
mayonnaise.
82. Squeeze a Meyer lemon over a plate of steak tartare; serve with flatbread and a
raw duck egg.
83. Slice Meyer lemon peels into a jar of honey and allow to sit for a few weeks: the
peel will perfume the honey while it slowly candies in the jar.
84. Squeeze wedges of Meyer lemons onto fresh fish tacos.
85. Smell them as you pick them off your tree -- like farmer Peter Schaner, who says
he doesn't really cook with the Meyer lemons he harvests, but he really likes to smell
them as he picks them.
86. Open a Meyer lemonade stand on your street.
87. Make Italian chef Gennero Esposito's sweet and sour lemon sauce, from
"Adventures of an Italian Food Lover" by Faith Willinger (see the recipe at
88. Push an old-fashioned lemon candy stick into the open side of a halved Meyer
lemon, then slowly suck out the sugared juice.
89. Make a dipping sauce for grilled fish or shrimp from Meyer lemon juice, fresh
chopped cilantro, basil and mint, minced garlic, ginger and chiles and fish sauce.
90. Put a Meyer lemon studded with whole cloves in your lingerie drawer.
91. Next to a few slices of raw albacore or yellowtail, drop a small spoonful of
Esposito's lemon sauce (No. 87).
92. Sprinkle a generous amount of Meyer lemon zest over a plate of spaghetti with
bottarga.
93. Place a basket of Meyer lemons in a wooden bowl in the middle of the table.
94. Make maître d'hôtel butter with French butter, minced fresh herbs and finely
minced classic (No. 11) preserved Meyer lemons.
95. Soak your grandmother's old linens in a bowl of Meyer lemon juice and water to
brighten them.
Recipes 2 Page 850

brighten them.
96. Top blueberry pancakes with a spoonful of Greek yogurt and grated Meyer
lemon zest.
97. Grill slices of Meyer lemons with lipstick peppers and add to panzanella, or
Italian bread salad.
98. Pour Meyer lemonade (No. 1) into Popsicle molds, freeze, then hand out to your
own or other people's children.
99. Make Meyer lemon marmalade.
100. Observe it and its fellows on the tree above you, as you sit, your back against
the trunk, preferably enjoying a picnic.
Shrimp piri piri with quick-preserved Meyer lemons
Total time: 50 minutes plus 30 minutes marinating time

Servings: 4
Note: This recipe is an adaption and combining of two recipes from Marcus
Samuelsson's "The Soul of a New Cuisine." Piri piri is an African dish named for a hot
chile pepper. We substitute jalapeños. Black (Forbidden) rice is available at selected
supermarkets and food specialty stores.
Quick-preserved Meyer lemons

6 Meyer lemons
1/4 cup kosher salt
1/4 cup sugar
1. Using a vegetable peeler, peel the lemons, trying to keep away from the white
pith. (If necessary, scrape any pith away from the peels with a small knife.) Squeeze
the juice from the peeled lemons into a bowl and reserve: You should have about 1
cup. Add water to bring the liquid up to 2 cups; set aside to reserve.
2. Place the peel and 2 cups of water in a saucepan and bring to a rolling boil. Drain.
Repeat this procedure once more. Return the drained peel to the pan, add the
reserved juice, salt and sugar and bring to a boil. Reduce the heat and simmer for 10
minutes. Remove from the heat and set aside to cool. Makes about three-eighths
cup.
Shrimp piri piri
Ingredients
1 cup black rice (Forbidden rice)

4 red jalapeño chiles, seeded, ribs removed and chopped
2 green jalapeño chiles, seeded, ribs removed and chopped
2 serrano chiles, seeded, ribs removed and chopped
2 cloves garlic
1/4 cup chopped cilantro, plus additional for garnish
1/4 cup chopped Italian parsley
Juice of 1 Meyer lemon
1 recipe quick-preserved Meyer lemon peel, julienned, divided
1/2 cup plus 2 Tbsps. olive oil, divided
1 pound medium shrimp, tail-on, peeled and deveined
Additional chopped cilantro for garnish
1. In a medium saucepan with a tight-fitting lid, cook the black rice according to the
package instructions (about 30 minutes) and reserve.
Recipes 2 Page 851

2. In a food processor, combine the chiles, garlic, cilantro, parsley, lemon juice and
one-eighth cup of the preserved lemon peel and process until the mixture is a coarse
paste. Add one-half cup olive oil in a slow stream and reserve. (Makes 1 cup.)
3. In a large bowl, toss the shrimp in the sauce and allow to marinate, covered and
refrigerated, for 30 minutes.
4. Heat the remaining 2 Tbsps. olive oil in a large skillet over high heat until it
shimmers, then add the marinated shrimp. Toss for 3 to 4 minutes until the shrimp is
opaque, taking care not to overcook. Season with kosher salt.
5. Serve the shrimp over the black rice, garnished with the remaining preserved
lemon and a little chopped cilantro.
Each serving: 705 calories; 28 grams protein; 67 grams carbohydrates; 3 grams fiber;
Meyer lemon cardamom ice cream
Total time: 35 minutes, plus chilling and freezing time

Servings: 8
Ingredients
5 Meyer lemons
1 Tbsp. cardamom pods, crushed
1 cup half-and-half
1 cup sugar
1/2 vanilla bean
6 large egg yolks
3 cups whipping cream
1. Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white
pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom,
half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the
pod. Heat over high heat to just under a boil. Remove from the heat, and allow to
steep for 10 to 15 minutes.
2. In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot
half-and-half mixture, stirring constantly. Pour the mixture back into the pan and
cook over medium heat, stirring constantly, until it coats the back of a wooden
spoon, 4 to 5 minutes.
3. Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons
and add it to the mixture. Allow to stand for 10 minutes.
4. Add the cream to the mixture. Juice all 5 lemons and add the juice (you should
have about three-fourths cup) to the cream mixture. Chill thoroughly.
5. Freeze in an ice cream machine according to the manufacturer's instructions.

(Makes 1 quart.)
Each serving: 490 calories; 5 grams protein; 31 grams carbohydrates; 0 fiber; 24

Roasted Cornish game hens with Meyer lemons

Servings: 2
Note: Niçoise and Picholine olives are at selected supermarkets such as Whole Foods
and Bristol Farms.
Recipes 2 Page 852

and Bristol Farms.
Ingredients
2 Cornish game hens, about 1 3/4 to 2 pounds each, washed and dried
4 Meyer lemons, divided
2 tsps. kosher salt
3 medium fennel bulbs, trimmed and sliced thinly crosswise
3/4 cup Niçoise olives
3/4 cup Picholine olives
8 garlic cloves, peeled and halved
2 Tbsps. olive oil
Black pepper
1. About an hour ahead, remove the Cornish game hens from the refrigerator and
bring to room temperature.
2. Heat the oven to 425 degrees. Slice 2 of the lemons paper thin with a knife or a
mandoline. With your fingers, carefully loosen the skin from the meat on the breast
side of the hens. Insert 5 or 6 lemon slices underneath the skin of each hen. Put any
unused slices and the ends of the lemons into the cavities, and rub the salt equally
over the 2 hens.
3. Cut the remaining 2 lemons into 8 wedges and scatter them in the bottom of a
shallow baking pan with the fennel, olives and garlic. Place the hens on top of the
fruit and vegetables. Pour the olive oil over the 2 birds, then season with a few
grinds of black pepper.
4. Roast the hens in the oven for 30 minutes, then lower the heat to 350 degrees
and roast for about 20 minutes longer, or until the meat is firm, the skin is golden
and the juices run clear (a thermometer placed into the thickest part of the bird will
register 165 degrees); the vegetables and fruit will have started to caramelize.
5. Let the hens rest 15 minutes, then serve them with the roasted lemons, olives and
fennel.
Each serving: 1,268 calories; 96 grams protein; 40 grams carbohydrates; 13 grams

fiber; 81 grams fat; 17 grams saturated fat; 357 mg. cholesterol; 2,955 mg. sodium.
Pasted from <http://www.chicagotribune.com/features/food/foodanddrink/sns-fdcook1-

wk2,0,2673672,print.story>
Recipes 2 Page 853

Vegan Tofu Burger
9:49 PM
Vegan Tofu Burger
Yield: 2
Preheat the grill to high

Ingredients:
For the Vegan Tofu Burger
• 8 oz firm tofu
• 1/4 cup Tahini
• 1/2 cup ground walnuts
• 1 tbsp fresh dill, chopped
• 1 tbsp soy sauce
• 1 cup breadcrumbs
• 4 oz mushrooms
• 1 tbsp olive oil
Directions:
1. Mash the tofu with the tahini in a bowl with a fork. Add the dill and the soy
sauce.
2. Slice the mushrooms and then, in a separate frying pan over a medium-
high heat, cook them in a slick of olive oil. Once they have released their
water and are beginning to caramelize, add them to the tofu mixture. Add
the walnuts and the breadcrumbs until the correct texture is achieved. The
mixture should be just firm enough to form patties without being soggy.
3. Form the tofu into burger shapes and place on an oiled grill. Cook until
browned on both sides.
Pasted from <http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3953>
Recipes 2 Page 854

Vegan Black Bean Soup
9:51 PM
Recipe by Doug DiPasquale, Holistic Nutritionist

Ingredients:
• 3 cups dried organic black beans, soaked overnight, drained and rinsed
• 2 x cooking onions, chopped
• 2 stalks celery, chopped
• 3 x carrots (unpeeled), chopped
• 4 cloves garlic, peeled and halved
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper (optional)
• 1 can organic tomato paste
• 2 Tbsps organic coconut oil
• 1 bunch cilantro, washed and picked, stems reserved
• Unrefined sea salt to taste
• Fresh cracked black pepper to taste
• Enough filtered water to cover
Directions:
1. Heat a 10L pot on the stove top on medium-high heat. Once hot add
coconut oil and melt it so that it covers the bottom of the pot. Add onions,
carrots (unpeeled) and celery, stirring frequently.
2. When vegetables have begun to brown (about 5 minutes), add tomato
paste, allowing it to brown on the bottom of the pan. Stir well. After a
minute or so, add a little water to the pot to keep the organic tomato
paste from burning. Add garlic, organic black beans (soaked overnight),
unrefined sea salt and pepper.
3. Pour in enough water so that the vegetables are just covered. Bring to a
boil, stirring occasionally and skim the white foam that will appear at the
top of the pot.
4. Once boiled, turn the pot down to a simmer (low heat). Add cumin,
coriander, cayenne and six to ten cilantro stems (these stems pack a lot of
flavour, not to mention trace minerals). Allow to simmer for an hour or so,
stirring and occasionally checking the doneness of the beans. When beans
are soft enough to fall apart easily when squeezed remove pot from heat.
5. Using a hand-blender blend the soup until no chunks remain. The
consistency can be adjusted by adding more water if necessary. Add more
unrefined sea salt if needed. Serve in bowls, sprinkling cilantro leaves on
top as a garnish. Enjoy.
Recipes 2 Page 855

Walnut-Pecan Balls
9:54 PM
Walnut-Pecan Balls
Yield: 4
These savory balls have a buttery taste from a combination of walnuts,

pecans, and sautéed vegetables. They are delicious topped on pasta
with a good quality pasta sauce, but can also be used as finger foods to
dip in a warmed marinara sauce, or formed into patties and eaten as
veggie burgers. Recipe by Dreena Burton.
Ingredients:
Walnut-Pecan Balls
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1 1/4 teaspoons dried oregano leaves
• 1/2 tsp dried thyme leaves
• 1/4 tsp sea salt
• freshly ground black pepper
• 3/4 cup pecans
• 1/2 cup walnuts
• 1 cup quick oats
• 1 tbsp vital wheat gluten flour (optional, see note)
• 2 1/2 Tbsps vegan worcestershire sauce
• 1 tbsp tamari
• 1/2 tbsp balsamic vinegar
• 1 tsp blackstrap molasses
• 2 Tbsps olive oil (or less/more as needed for frying)
Directions:
Walnut-Pecan Balls
1. In a skillet over medium heat, heat the oil. Add the onion, celery, dried
oregano, thyme, sea salt, and pepper. Cook for 9 -13 minutes, stirring
occasionally, until onions and celery soften and are golden brown.
2. Once onions and celery have softened some, add them to a food
processor with the remaining ingredients (except olive oil for frying),
and process until the mixture becomes crumbly, and then scrape down
the sides of the bowl. Process again to incorporate any larger pieces,
and just as mixture becomes sticky and/or forms a ball, stop
processor.
3. Refrigerate for at least 1/2 hour (chilling will make it firmer and easier
to form). Take small spoonfuls of the mixture (about 1 tbsp) and form
into balls with your hands (rinse your hands when needed to keep
mixture from sticking to your palms).
4. In a skillet over medium-high heat, heat the oil. Add the balls and fry
for 5-6 minutes (reduce heat if burning), shifting the pan to turn sides
of balls every minute or two to form a golden crust fairly evenly around
the balls.
5. Remove, and serve warm with pasta and tomato sauce, or with dipping
sauce of choice.
6. Note: If you don't want to use the vital wheat gluten, you can omit it.
The gluten flour adds some stability to the texture of the balls, so if
you omit it, the balls may just be a touch crumbly.
7. Note: These balls are tastiest and most moist when pan -fried, but if
you would prefer baking them, you can do so. Place on a baking sheet
lined with parchment paper, and bake at 400 degrees for about 7 -10
minutes, until golden brown.
8. Idea: Don't know what to do with leftovers? Refrigerate them and use
another day as a sandwich filling, simply mashing and stirring in vegan
mayonnaise, and chopped veggies if you like.
Recipes 2 Page 856

Pasted from <http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8901 >
Recipes 2 Page 857

Sautéed Savory Crumbled Tofu
9:55 PM

Yield: 4
This incredibly quick recipe shows how a rather bland block of tofu can be
transformed into a savory, tasty crumbles that are terrific eaten warm as a
side dish or accompaniment to top pastas, salads, or mashed potatoes.
Cooled, tofu prepared in this way is ideal to mix with condiments for
sandwich fillings (see note). Recipe by Dreena Burton.
Ingredients:
• 1 pkg (350g/12-oz) firm or extra-firm tofu, patted gently with paper
towels to remove excess moisture
• 3 Tbsps tamari
• 1 tbsp balsamic vinegar
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried basil
• 1 tsp dried sage
• 1/2 tsp dried savory
• 1/4 tsp kelp granules (optional)
Directions:
1. Add tofu to a food processor and pulse to break it up into small pieces. You
can process until the chunks are small but still in bite-sized pieces, or
pulse further until the pieces are much more crumbly.
2. Heat the oil in a non-stick skillet over medium-high heat.
3. Add the processed tofu and remaining ingredients. Cook for 9-12 minutes,
stirring through occasionally to turn and move around the pieces to evenly
brown. Once the tofu is golden brown in spots, remove from heat.
4. Taste, and season with sea salt and pepper if desired. Serve warm, to top
things like pastas, baked or mashed potatoes, or stews, or let cool to
sprinkle on salads, use in wraps or pita fillings, or to mix with condiments
such as vegan mayonnaise in sandwich fillings.
Recipes 2 Page 858

Tomato Sauce Base
10:02 PM
T omato Sauce Base - Make Soup or Pasta Sauces Etc Recipe #286005
This is my recipe to use up fresh tomatoes. Y ou can make plenty of this then
freeze & turn it into whatever you like....soup, base for bolognaise sauce, for
lasagna, basic pasta sauces etc....the list is endless.
by Um Safia
50 min | 10 min prep | SERVES 6 , 6 portions of sauce
2 kg very ripe tomatoes
olive oil
75 g shallots, roughly chopped (or any sweet onion)
3 garlic cloves, peeled & minced
200 ml vegetable stock
3 sprigs of torn fresh basil or 1/2 teaspoon dried basil
salt & fresh ground pepper
1. Put the tomatoes in a baking dish, drizzle with oil & season, cook in oven
at 160 c for approx 20 minutes Remove skins & set aside.
2. Gently fry the shallots/onions & garlic 'til golden. Add the tomatoes &
stock. Bring to the boil then simmer gently for at least 20 mins then add
basil & liquidise/blend. Continue simmering for a couple of minutes or if
you want it thicker, leave to cook until desired consistency.
3. (a pinch of sugar is good if tomatoes aren't nice & sweet).
4. This freezes well & is a good sauce base. If you want it as soup add a little
cream/creme fraiche etc.
Recipes 2 Page 859

Tofu Schnitzel
10:04 PM
Tofu Schnitzel
1/3 cup sweet chilli sauce

1/2 cup dry bread crumbs (-OR- rice crumbs)
2 tablespoons (8 tsp) sesame seeds
1 teaspoon ground coriander
two 300 g (10 1/2 oz) packets firm tofu, drained
2 tablespoons (8 tsp) canola oil
1/2 teaspoon salt
1. Pour chilli sauce onto a large plate. Combine breadcrumbs, seeds and spices on a
second plate. Cut each tofu block into 4 thick slices; pat dry on paper towels. Coat in
chilli sauce, then cover in crumb mixture. (Press quite firmly into the crumbs so they will
stay on).
2. Heat 1 tablespoon (4 tsp) oil in a large non-stick frying pan over moderate heat. Cook
tofu, in batches, for 1 to 2 minutes each side until golden, adding more oil if needed.
Drain on paper towels.
Serves 4.
Pasted from <http://www.recipezaar.com/bb/viewtopic.zsp?t=247571>
Recipes 2 Page 860

Potato and Garlic Soup With Herbs
10:06 PM
Potato and Garlic Soup With Herbs Recipe #38045

Great soup recipe, perfect for colder days.
by spatchcock
40 min | 5 min prep | SERVES 4
2 tablespoons olive oil (preferably extra-virgin)
1 cup chopped onions
4 cups canned low sodium chicken broth or vegetable broth
2 lbs russet potatoes, peeled, cut into 1/2 inch pieces
6 garlic cloves, peeled
1 bay leaf
1/4 cup minced chives or green onions
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1. Heat olive oil in heavy large saucepan over medium heat.
2. Add onion, sauté until golden, about 10 minutes.
3. Add broth, potatoes, garlic and bay leaf; bring to boil.
4. Reduce heat to medium-low; cover and simmer until potatoes are very
tender, about 20 minutes.
5. Cool slightly.
6. Discard bay leaf.
7. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch
(do not overprocess).
8. Return soup to same saucepan.
10. Simmer until heated through.
11. Ladle soup into bowls.
12. Sprinkle with chives and thyme and serve.
Recipes 2 Page 861

Green Bean and Chickpea Salad
10:09 PM
Green Bean and Chickpea Salad Recipe #286019

This recipe is from Wikipedia with some very minor changes. At the bottom of
the page it says it's a New Guinean recipe. If you don't use kosher salt, I'd
suggest about half the amount of table salt. Makes 4 generous servings or 6 as
a side dish.
by windhorse23
1 1/4 lbs fresh green beans, trimmed and cut into 2 inch piece
16 ounces canned chick-peas, drained and rinsed
1/3 cup diced onions
1/2 teaspoon dried basil
1/2 teaspoon fresh coarse ground black pepper
1 large garlic clove, minced
1. Steam the beans about 5 minutes, or until they are tender-crisp.
2. Combine chickpeas, beans and onion in a large bowl.
3. Combine the rest of the ingredients in a small bowl for the dressing and
add it to the bean mixture. Toss well.
4. Serve warm but not hot.
Recipes 2 Page 862

Vegan Bolognese
10:14 PM
Vegan Bolognese Recipe #285382
Cooking vegan for my favorite meat eater is quite an enormous challenge for
me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last
couple times we were in Italian restaurants. This was my vegan take on an old
Italian favorite, and she thought it was great! I decided to use textured
vegetable protein (tvp) because it absorbs the flavors of whatever you
rehydrate it with.
by Kozmic Blues
1-2 tablespoon olive oil
1 onion, chopped
1 carrot, diced
1 tablespoon basil
1 tablespoon thyme
1 bay leaf
1 cup textured vegetable protein, not re-hydrated
2-3 tablespoons soy sauce (or Braggs liquid aminos)
1 cup vegetable stock
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1/2 cup fresh parsley or basil, chopped
1 lb whole wheat spaghetti
1. In a large dutch oven, heat the olive oil over medium heat.
2. Add the chopped onions and carrots and saute for about 5 minutes, until
they begin to soften.
3. Add a pinch of salt and pepper to taste. Don't add too much as you will
be adding soy sauce later for color.
4. Then add dry italian seasonings and crushed red pepper, if using. Mix
well and add a bit more olive oil if pan looks dry.
5. Add minced garlic and stir until fragrant.
6. Next add the dry TVP, and stir to coat evenly with onion, carrot and
spice mixture.
7. Then add the soy sauce, which will give the TVP great flavor, and a bit
darker color.
8. Pan will be dry, so quickly add the cup of vegetable broth to rehydrate
the tvp.
9. Stir to coat all the tvp well, scraping the sides of the pan if needed.
10. Let simmer for a minute or two.
11. Next add your can of tomato paste, mix well and cook for a minute or
two before adding the large can of crushed tomatoes.
12. As sauce begins to bubble, be sure to stir in the tomato paste into the
crushed tomatoes.
13. Reduce heat to low, and simmer while you cook pasta.
14. Cook whole wheat pasta in a large pot f boiling salted water for 7-9
minutes, or until al dente.
15. Drain pasta and place in large serving bowl.
16. Top with bolognese sauce, chopped fresh basil or parsley and serve.
Recipes 2 Page 863

Tvp Burgers
10:16 PM
T v p Burgers Recipe #283699
I found this on the Bob's Red Mill website, it looks tasty good!
by Bealicious
1 cup textured vegetable protein (Textured Vegetable Protein)
1 teaspoon sea salt
1/2 teaspoon ground oregano, Mediterranean
1/2 teaspoon ground marjoram
2 tablespoons finely chopped green onions
1 tablespoon dried parsley flakes
1/2 cup vital wheat gluten
1. In a medium sized mixing bowl combine the boiling water with the
TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in
the grated carrot, chopped celery, chopped green onion and parsley
flakes. Blend together well with hands. Mix in the vital wheat gluten
flour to make a firm mixture.
2. Divide mixture into 6 equally shaped balls and flatten to form patties
(about 4" wide).
3. Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes
each side over medium low heat until browned.
4. Serve with fresh sautéed mushrooms to make "mushroom burgers".
Recipes 2 Page 864

Chickpea Cutlets
10:19 PM
Chickpea Cutlets Recipe #283551
This is from Veganomicon By Isa Chandra Moskowitz and Terry Hope
Romero
by emily.soulliere
1 cup cooked chickpeas
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 garlic cloves, pressed or grated
1/2 teaspoon lemon zest
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
olive oil, for pan frying
1. Mash the chickpeas and oil together until no whole chickpeas remain.
Add remaining ingredients and knead for 3 minutes until strings of
gluten have formed. Preheat large nonstick skillet over medium heat.
Divide dough into four equal pieces. Flatten each piece and stretch to
roughly 4" x 6" Add a thin layer of olive oil to to the pan. Place cutlets in
the pan and cook on each side for 6 to 7 minute They are ready when
lightly brown and firm to the touch.
Recipes 2 Page 865

Grilled Balsamic Portobello Mushroom Burger Recipe
10:21 PM
Grilled Balsam ic Portobello Mushroom Burger Recipe #282758
This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a
nice complement to the mushrooms.
by blucoat
1¼ hours | 15 min prep | 4 burgers
4 large portabella mushrooms, 5 inches in diameter
1/2 cup water
1 tablespoon sugar
1/4 teaspoon cayenne pepper (optional)
1. Clean mushrooms with a damp cloth and remove their stems. Place in a
glass dish, stem (gill) side up.
2. To prepare the marinade, in a small bowl whisk together the vinegar,
water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade
over the mushrooms. Cover and marinate in the refrigerator for about 1
hour, turning mushrooms once.
3. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away
from the heat source, lightly coat the grill rack or broiler pan with
cooking spray. Position the cooking rack 4 to 6 inches from the heat
source.
4. Grill or broil the mushrooms on medium heat, turning often, until
tender, about 5 minutes on each side. Baste with marinade to keep from
drying out. Using tongs, transfer the mushrooms to a plate and serve
immediately.
Recipes 2 Page 866

Recipe Makeover-Vegan Lasagna
10:23 PM
Recipe Makeover-Vegan Lasagna Recipe #279709
I am taking a "Healthy" Cooking class, sponsored by the university where I
work. One assignment was to make-over a recipe to be more health conscious.
Because I am a vegan, and unfortunately can't eat many of the dishes prepared
in the class each week, I decided to make over the recipe VEGAN. The original
recipe was a lasagna with a meat and cheese layer. I have substituted the full
fat ricotta cheese layer with my Tofu Basil Ricotta and the "meat" layer with a
vegan version of my grandmother's homemade ravioli filling (traditionally a
mixture of ground beef, pork sauted with onions, garlic, spinach and spices)
This was also the first time I used the "no-bake" lasagna noodles! : >
by Kozmic Blues
1½ hours | 30 min prep | SERVES 12
1 (9 ounce) box no-boil lasagna noodles
5 cups marinara sauce, homemade (or your favorite)
For the ricotta
layer
1 lb firm tofu, drained and pressed
1/4 teaspoon salt
1/4 cup nutritional yeast flakes
10 fresh basil leaves, chopped fine
fresh black pepper, to taste
for the meat
1/2 onion, chopped
2 tablespoons italian seasoning (to taste)
crushed red pepper flakes, to taste (optional)
1 cup textured vegetable protein (TVP)
1 cup hot vegetable stock
2 tablespoons tamari or Braggs liquid aminos
1 (10 ounce) package frozen spinach, thawed and
drained
2 tablespoons tomato paste
1. Preheat oven to 375.
2. For the Tofu Ricotta (see also my recipe 279343):.
3. In a large bowl, mush the tofu up with your hands, till it's crumbly.
4. Add lemon juice, garlic, salt and pepper and basil.
5. Mush with hands again, this time you want it to get very mushy so
squeeze through your fingers and mush until it reaches the consistency
of ricotta cheese. May take 2-5 minutes.
6. Add olive oil, stir with fork (olive oil is sticky).
7. Add nutritional yeast and combine all ingredients well.
8. Cover and refigerate until ready to use.
9. For the "meat" layer:.
10. In a large pan over medium heat, saute the chopped onions in the olive
oil until slightly tender.
11. Add garlic and saute until fragrant.
12. Add the dried italian seasoning and crushed red pepper, if using, and stir
Recipes 2 Page 867

to coat onions/garlic evenly.
13. Next add the dried textured vegetable protein (TVP). It will begin to
absorb ALL the liquid in the pan.
14. Add a spash or two of the vegetable stock and stir to coat all the TVP
with the garlic/onions.
15. Next add the tamari, which will give the TVP it's darker color.
16. Stir to coat, add the nutritional yeast then slowly add the vegetable
broth, and slowly stir as the liquid absorbs.
17. Lower the heat and let simmer for 5-7 minutes.
18. Add the chopped spinach and stir to incorporate evenly.
19. Keep mixture on low until ready to assemble.
20. Layer you lasagna as you wish.
21. If using the "no boke" noodles, be sure to use plenty of sauce on each
layer to soak into the dry sheets.
22. 1-2 cups sauce on the bottom of pan, layer of dry noodles, layer of 1/2
"meat" spinach mixture, layer of sauce.
23. Then layer of noodles, layer of vegan ricotta, layer of sauce.
24. Layer of noodles, layer of second 1/2 of "meat" spinach mixture, layer of
sauce, then top with noodles and sauce.
25. Cover with foil and bake in oven for 1 hour.
26. Remove and let sit for 20 minutes before serving.
27. Can be topped with vegan "parmesan cheese".
Recipes 2 Page 868

Healthier Potato Quiche Crust
10:29 PM
Healthier Potato Quiche Crust Recipe #278327
This simple potato slice crust works well with a variety of quiches. Use with
unpeeled potatoes; and the recipe is for a 9-inch deep dish crust.
by WV Mermaid
5 min | 5 min prep | SERVES 5 , 9 inch
2 medium potatoes, scrubbed (unpeeled is fine)
nonstick cooking spray
1. Use nonstick cooking spray to coat a 9-inch deep dish pie pan.
2. Slice the unpeeled potatoes 1/4" thick, and arrange the slices in a single
layer over the bottom and sides of the pan to form a crust.
3. Pour the quiche mixture into the crust.
4. Spray the exposed edges of the potatoes lightly with cooking spray
before baking the quiche at the temperature and time called for.
Recipes 2 Page 869

Gnocchi
10:30 PM
Gnocchi Recipe #277898

Y um! That is all!
by Vittoria2008
2 cups mashed potatoes (cold)
1-1 1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 teaspoon onion salt
1. In large bowl, combine all ingredients and mix into a soft dough.
2. Turn dough out onto a floured surface and knead 20 times.
3. Divide dough into fourths and roll each quarter into a 12 inch long
rope.
4. Cut each rope into ½ inch pieces, and set on a floured surface.
5. Bring a large pot of salted water to a boil.
6. Roll each piece of dough across the tines of a fork to get groves on it
and drop it into the pot of water.
7. Cook gnocchi until it floats to the top.
8. Drain and serve
Pasted from <http://www.recipezaar.com/recipe/print?id=277898 >
Recipes 2 Page 870

Okara "crab" Cakes
10:32 PM
Okara "crab" Cakes Recipe #27 7484
This recipe comes from Fatfree Vegan Kitchen. I was looking for recipes to use
Okara after I received my soymilk maker and this is one that I found. Use a
food processor to chop of the vegetables quickly. I've also let the mixture rest
overnight with no problems. Prep time includes the 10 minutes to rest the
mixture. Now, you won't mistake these patties for real Maryland Crab Cakes
by any means. But, if you're looking for something a little different, you may
find these are a good option.
by Ms*Bindy
1 hour | 25 min prep | 7 patties
1-2 slice whole wheat bread, broken into pieces
1/2 cup celery, minced
2 carrots, minced
1/2 green pepper, minced
1/4 cup parsley, chopped
2 cups okara (or amount from one batch of soymilk)
1/2 cup quick-cooking oatmeal (not instant)
1-2 tablespoon Old Bay Seasoning
1 teaspoon nori (or other flaked sea vegetable)
1. Whirl the bread in a food processor into fine crumbs.
2. Place the crumbs on a baking sheet and toast in oven for about 8
minutes, or until dry and toasty. Remove and set aside for later.
3. In a non-stick skillet, cook the celery, onion, carrot, pepper and parsley
until softened (about 5 minutes.).
4. In a large bowl, combine the okara, sauteed veggies, oatmeal and
seasonings. Mix well and let rest for 10 minutes.
5. Preheat oven to 350°F Use 1/3 cup (packed) to form 7 patties about 3
inches across and 1/2 inch thick. Coat the patty with the toasted bread
crumbs and place on a greased baking sheet.
6. Bake 15 minutes. Carefully turn over the patties and bake for another
15-20 minutes.
Recipes 2 Page 871

From Scratch Pizza Sauce
10:33 PM
From Scratch Pizza Sauce Recipe #273190
This came from the "Tightwad Gazette."
by Earth Lawyer
20 min | 10 min prep | 1 pizza
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/8 teaspoon pepper
1. Mix all ingredients together.
2. Heat on low until hot.
3. Spread on pizza crust (homemade or Boboli variety) and enjoy!
Recipes 2 Page 872

Pan Seared Orange Tofu
10:35 PM
Pan Seared Orange T ofu Recipe #266653
Make sure to drain the tofu first!
by hipbonez
35 min | 20 min prep | SERVES 2 -3
1 (14 ounce) package firm tofu, pressed and drained
3 tablespoons sherry wine
1 orange, juice of (watch out for pits)
2 tablespoons low sodium soy sauce
1 teaspoon sugar (or other sweetener)
1/2 teaspoon hot sauce (or chili paste)
2-3 tablespoons olive oil (or sesame oil)
1. Slice tofu into triangles after drained.
2. Mix sherry and corn starch well.
3. Add orange juice, zest, soy sauce, sugar, hot sauce, and garlic; whisk
together.
4. Dip tofu in marinade and put in a small shallow dish.
5. Once all are dipped, poor marinade evenly over tofu and cover.
6. Marinade for at least one hour.
7. Heat oil in skillet.
8. Pan sear tofu triangles on both sides until your liking of crispiness.
Recipes 2 Page 873

Tofurkey (Tofu Turkey)
10:37 PM
T ofurkey (Tofu Turkey) Recipe #264097
Adapted from How It All Vegan!
by Lfla
1¼ hours | 10 min prep | SERVES 4 -5 , 10 slices
1 1/2 cups boiling water
1 1/2 teaspoons dried dill
1/2 teaspoon dried rosemary
1/2 teaspoon salt (scant)
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon pepper
1-4 garlic clove, thinly sliced
1 lb firm tofu
2. In a large bowl, prepare the marinade by whisking together all the
ingredients except the tofu. Set aside.
3. Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu
will give you about 10 slices).
4. Lay each slice on a cookie sheet or a lasagna pan, cover with marinade,
and let sit in the refrigerate for at least an hour -- the longer, the better.
Turn the slices over a few times as they marinate.
5. Bake for 1 hour, turning slices over after 30 minutes.
6. To serve, fry cutlets on a nonstick frying pan until both sides are
browned.
Recipes 2 Page 874

Pan-Seared Tofu in Orange Peanut Sauce
10:40 PM
Pan-Seared T ofu in Orange Peanut Sauce Recipe #260903
I got this recipe from the Taste of Thai website, for use with their Peanut
Sauce Mix, and have modified it a bit. It is so good - even my husband will
eat tofu if we make this!
by Katie Z
2 tablespoons peanut oil
1 lb extra firm tofu
1 bunch scallions
1 cup orange juice
1 (3 1/2 ounce) packet peanut sauce mix
1 cup cherry tomatoes, halved
1. Drain tofu. Cut the block into smaller sections, and press out the
excess water by placing a double layer of paper towel both
underneath and above.
2. Cut the tofu sections into bite sized pieces.
3. In a large skillet, heat the oil over medium high.
4. Add the tofu, making sure that they are in a single layer with some
room in between. If you need to, do this in two or more batches. Sear
the tofu and cook until golden brown on both top and bottom (don't
flip until golden!).
5. Drain the pieces on a paper towel, removing as much excess oil as
you can.
6. While tofu is browning, chop up the scallions. Reserve 2 tablespoons
of the darkest green for garnish.
7. After tofu is finished, add another teaspoon of oil if necessary and
saute the scallions 1-2 minutes. Add the orange juice and peanut
sauce mix and bring it all to a boil. Then simmer for another minute.
8. Add tofu and tomatoes, shirring to coat with sauce and heat through.
9. Best served over jasmine rice or rice noodles. We have used both and
it is excellent!
Recipes 2 Page 875

Seriously Simple Black Beans
10:49 PM
Seriously Sim ple Black Beans Recipe #260506

I love healthy food and don't have a lot of time to cook during the week, so I
make a huge batch of this for dinners all week. I eat it pretty much every week
night with brown rice, cornbread, and veggies.
by Mrs. McSmith
35 min | 15 min prep | SERVES 8 , 8 cups
8 cups presoaked black beans
1 yellow onion
4 tablespoons garlic
1 tablespoon salt
1/2 tablespoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
1/2 bunch fresh cilantro
1. Simmer beans in water with salt, garlic powder, and crushed red pepper
until tender then drain excess water.
2. Sautee garlic and onions in olive oil until caramelized.
3. Add caramelized onions and garlic and chopped cilantro.
4. Serve over rice and enjoy.
Recipes 2 Page 876

Chili Chickpea Roast
10:51 PM
Chili Chickpea Roast Recipe #260159
This dish is wonderfully spicy without being too hot. I can happily eat it by
itself but it also goes really well with steamed green veggies and pasta or rice.
by Kitzy
2 onions
1 small green bell pepper
3 garlic cloves
2 teaspoons dried oregano
2 (400 g) cans chickpeas
115 g breadcrumbs
hot red pepper sauce
1. Preheat the oven to 180C/350F/gas mark 4.
2. Chop the onion, pepper and garlic, and saute for a few minutes until the
onion is transparent. Stir in the cumin, oregano and chili powder and
cook for a couple more minutes. Keep stirring to ensure that nothing
sticks to the pan. Remove from heat and set aside.
3. Drain the chickpeas and either mash them by hand or liquidise in a
blender. I always leave the mixture a little chunky to keep some texture.
4. In a bowl stir together the chickpeas, onion mixture, bread crumbs,
tomato paste and a few drops of hot sauce. Place this in a casserole dish
and bake for 30 minutes.
5. Serve hot and enjoy!
Recipes 2 Page 877

Funtastic Fajitas
10:52 PM
Funtastic Fajitas Recipe #257867
I modified these from the wonderful cookbook "Fast & Fun Food." These
fajitas are low-fat, satisfying and oh-so-tasty, with so much juiciness that drips
out of the tortilla so you have to lick your plate!! Y ummm. Be assured, these
are fast- and fun!
by White Rose Child
1 1/2-2 cups seitan, sliced into small strips (see notes)
1 medium onion, sliced into 1/2 moons
1/2-1 green pepper, julienned
1 red pepper, julienned
2 tomatoes
1/8 teaspoon salt
1/4 teaspoon black pepper, to taste
1 1/2 tablespoons tamari
6 whole wheat tortillas
1. Heat about 1/4 cup of water (or you can use oil) in a skillet and add the
onion. Let it soften 3-5 minutes. If you want to use oil, you can then add
the seitan and brown it, but it adds fat and doesn't change the taste.
2. If using water, add the seitan and all remaining ingredients except the
tamari. Reduce heat to simmer, cover the pan and let cook 5 minutes.
3. There are two ways to warm the tortillas, which you'll find on the bag;
you can wrap them in foil and put in a 300 oven for 5-10 min, or you can
just pop them in the microwave wrapped in a tea towel. I use the nuke
box.
4. Tilt the skillet and add the tamari, where the juices pool at the bottom.
Let the juices mix together, then mix all the juices up with the
vegetables. Adjust seasonings to taste.
5. Place 1/6 of the mixture INCLUDING some juices! in each tortilla and
roll up with your favorite fajita method!
6. Enjoy with a side salad.
7. Notes: Try with different colors of peppers, and I like adding steamed
greens to mine. Y ou can use homemade seitan, or prepackaged
vegetarian mock-meat strips. If you have leftover filling, or want to take
it to work/school, the best way is to bring the tortilla and filling
separately.
Recipes 2 Page 878

Butternut Squash With Garlic and Olive Oil
10:54 PM
Butternut Squash With Garlic and Oliv e Oil Recipe #256370

This is a delicious AND healthy way to prepare butternut squash. This is the
only way I will eat it! Y ou may need to adjust the amount of olive oil you use
depending on how big the squash is that you are going to use.
by Quistis145
1 butternut squash, average size
fresh ground pepper, to taste
1. Preheat oven to 400°F.
2. Peel and cube squash.
3. In a large bowl mix minced garlic (i use a garlic press) and olive oil. Add
cubed squash and coat with the oil mixture.
4. Dump all ingredients out of bowl and in to a glass casserole dish. Any
size will do really but it will cook faster if it is more spread out.
5. Cook 40-45 minutes, stirring once or twice. Squash is done when it is
tender.
Recipes 2 Page 879

Vegan Seitan Gyro W/ Cucumber Sauce
10:55 PM
Vegan Seitan Gy ro W/ Cucumber Sauce Recipe #252303

This is such a filling, hearty, flavorful meal that I can never get enough of.
It took a while to develop the cucumber sauce recipe, but I think I just
about nailed it!
by tendollarwine
For the sauce
1 cup soy yogurt, unsweetened
1/2 large cucumber, peeled and grated
1 tablespoon lemon juice, fresh
1 teaspoon dried dill weed
1/2 teaspoon salt
1 teaspoon turbinado sugar (to taste)
For the seitan
1 lb seitan, shaved into thin, bite-sized bits
1 teaspoon cumin
2 teaspoons oregano
1 pinch cinnamon
1 pinch nutmeg
1 pinch cayenne pepper
salt & freshly ground black pepper
For the sandwich
2 small tomatoes, diced
1 onion, diced
3 cups lettuce, shredded
6 pieces pita bread, warmed
1. Peel and grate the cucumber. Put the grated cucumber into a strainer
and set in the sink for 10 minutes to drain.
2. Squeeze the cucumber to remove excess moisture and place into a
small bowl. Add the remaining ingredients and stir well to combine.
Cover and place in the fridge to let the flavors meld while you cook.
3. Heat the oil in a pan over medium heat. Add the seitan bits and
garlic and stir until the seitan begins to brown. Add all of the
seasonings and stir well. Sautee until the seitan is well cooked and
fragrant. Turn off the heat.
4. Assemble the sandwich with the shredded lettuce, diced tomatoes
and onions, cooked seitan and cucumber sauce. Eat open-face or fold
up and hold on tight!
Recipes 2 Page 880

Pink Mediterranean Pasta Sauce
10:56 PM
Pink Mediterranean Pasta Sauce Recipe #248743
This is a truly delicious pasta recipe! It is quite fast and easy, and a wonderful
dish to serve to guests. Coarse salt is a must. Modified slightly from "The
Mediterranean Vegan Kitchen."
by White Rose Child
4 garlic cloves, pressed
1 lb tomatoes, chopped
1 large red bell pepper, chopped (about 8 oz.)
1/8-1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste
2-3 tablespoons vegetable stock (optional) or water (optional)
2 tablespoons fresh basil leaves, chopped
1 lb penne (a 450-500 g box- I mix regular and whole wheat, and I
think it tastes best that way)
coarse salt and black pepper, to serve
1. Y ou can make this sauce ahead of time, and it actually tastes better the
next day. Only cook enough pasta for the day you are serving it, and
serve any leftover sauce with freshly cooked pasta.
2. In a skillet, soften the onion in a little water over medium heat. Add the
oil and garlic, and saute them, stirring often, till they are starting to
caramelize.
3. Add the tomatoes, pepper, crushed red pepper and salt/pepper if
desired. Raise heat till juices are bubbling. Then turn it down to low and
simmer 15-20 minutes, till the bell pepper is well-softened.
4. In the meantime, start your pasta cooking in a large pot.
5. Transfer the mixture to a food processor and blend, adding a few
tablespoons of stock or water as needed to make a smooth sauce. Return
to the skillet, stir in the basil, cover and keep warm.
6. Drain pasta and return it to the pot. Pour in the sauce and stir to coat.
Serve with a sprinkle of coarse salt and freshly ground black pepper, and
a salad.
Recipes 2 Page 881

Vegan Vegetable Pot Pie
10:58 PM
Vegan Vegetable Pot Pie Recipe #244225
Comfort food at its finest! I made this up in the fall of 2006 and it was my
favorite thing to make all winter long. Goes great with "Slop", which is
what I call a mixture of mashed potatoes, stuffing and canned green beans.
This is high carb heaven.
by tendollarwine
For the crust
1 3/4 cups all-purpose white flour
3/4 cup wheat flour
1 teaspoon salt
1/4 cup olive oil
1-2 cup warm water
For the filling
3 1/4 cups vegetable broth (which is 2 14oz cans)
1/2 cup all-purpose white flour
1 cup frozen corn
1 tablespoon dried basil
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1. In a large bowl, combine all of the dried ingredients for the crust.
2. Stir with a fork while slowly drizzling in the olive oil.
3. Then, ¼-½ c at a time, pour in the water and knead by hand until
you get a firm, moist dough.
4. Form into a ball, set it in a bowl and chill it in the refrigerator.
5. While the dough is chilling, preheat the oven to 400 degrees and
bring the broth to a boil in a saucepan.
6. Turn the heat to medium-low and slowly sift in the flour while
whisking the broth.
7. When the last of the flour is in, the broth should be much thicker.
8. Turn off the heat and set aside.
9. Take the dough out of the refrigerator and lightly dust the work
surface with flour.
10. Split the dough in half (slightly bigger chunk for the bottom crust).
11. Roll out the dough until it's 2-3 inches wider than the pie plate.
12. Lightly coat the plate in oil and dust with flour.
13. Lay the crust in the plate and make sure it is evenly covering the
plate.
14. Put the frozen vegetables into the pie in an even layer.
15. Cover with the gravy and sprinkle with the seasonings.
16. Roll out the rest of the dough and cover the pie.
17. Trim off the excess crust and seal shut by pressing with a fork all the
way around the edge.
18. Make a few puncture holes in the top of the crust to vent any steam.
19. Place the pie in the oven for 40 minutes, or until the edges are brown
and the top is dry.
20. Let cool for at least ten to fifteen minutes before cutting. This will
allow the gravy to thicken up a bit.
21. Cut into the pie and check. If the gravy is still pretty thin and soupy,
Recipes 2 Page 882

let it cool for a while longer.
Recipes 2 Page 883

Tasty Tofu Steaks
11:01 PM
T asty Tofu Steaks Recipe #236648
This is my favorite marinate for tofu-steaks :) - hope you'll like it, too!
by Veganized
1 day | 2 min prep | SERVES 2 -4 , 4 steaks
1 lb firm tofu, drained
Marinade
1 1/2 teaspoons marmite (yeast extract)
1 cup tomato sauce
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar (or other)
1 teaspoon paprika
1/2 teaspoon brown sugar (or other sweetener)
cayenne, to taste (can be omitted)
1. Cut tofu lengthwise into 4 slices, then drain.
2. Dissolve Marmite in boiling water.
3. Add tomato sauce, soy, vinegar and spices. Stir to blend.
4. Marinate overnight, for best result. (or at least 2 hours).
5. - Bake, grill or fry.
Recipes 2 Page 884

Green Beans & Tofu With Crunchy Thai Peanut Sauce
11:04 PM
Green Beans & T ofu With Crunchy Thai Peanut Sauce Recipe #235943
Another wonderful vegetarian recipe from Mollie Katzen's cookbook
"Vegetable Heaven." This is one of my favorite ways to prepare tofu, and you
get the added benefits of vegetables and flavorful sauce. Keep in mind that the
fresher and firmer the green beans, the better this will taste. Tastes best
served with basmati or jasmine rice.
by hannahactually
STIR-FRY
1 1/2 cups unsalted peanuts (or lightly salted)
2 tablespoons peanut oil or canola oil
2 tablespoons minced fresh ginger
1 lb firm tofu, cut into small cubes
1 teaspoon salt
1 lb fresh green beans, trimmed and cut into 1 1/2-inch
pieces
red pepper flakes
PEANUT
SAUCE
1/2 cup good-quality peanut butter
1/2 cup hot water
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon minced garlic
1 teaspoon vinegar
1 tablespoon minced cilantro
1. For the stir-fry:.
2. Place the peanuts in a blender, and grind briefly until they form a coarse
meal. Set aside.
3. Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the
ginger and garlic. Sauté for a few minutes, then add the crushed peanuts
and the lemon zest. Cook over medium-low heat for 10 to 15 minutes,
stirring often, until the peanuts are lightly toasted. Remove from heat
and set aside.
4. As the peanut mixture is cooking, heat a large, nonstick wok or deep
skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2
teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water
evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the
heat, and cook for a few minutes longer. Transfer the tofu to the pan
containing the peanut mixuture, and set aside.
5. Scrape out the wok or skillet if necessary, and return to the heat. Let it
get very hot, then add the remaining scant tablespoon of oil. When the
oil is hot, add the green beans. (The pan should sizzle when they hit.)
Stir-fry over high heat for about 5 minutes, then sprinkle with the
remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
6. Stir-fry just a few minutes longer, or until the beans are divinely tender-
crisp (mostly crisp, but just tender enough). Add the peanut-tofu
mixture and toss everything together. Serve right away, over rice.
7. For the peanut sauce:.
8. Combine peanut butter and water in a bowl; mash and mix until
uniform. Add remaining ingredients, and stir until combined. Add a
little more water it you prefer it thinner. Salt to taste. Serve warm or
Recipes 2 Page 885

room temperature, drizzled over hot green beans.
Recipes 2 Page 886

Vegan Knishes
11:07 PM
Vegan Knishes Recipe #234377

This is the only knish recipe I've made. It always turns out so great and you can
alter the filling to suit your tastes. Today I made the dough with yams instead of
white potato. I also added some spinach and mushrooms to the filling. I added
some dill and thyme to the filling instead of the parsley. The first 6 ingredients
are for the dough.
by Chef Joey Z.
1¼ hours | 30 min prep | SERVES 16 , 16 knishes
1 cup mashed potatoes
1 tablespoon light oil
1 teaspoon sea salt
3 cups pastry flour
1/2 cup cold water
2 tablespoons light oil
1/3 cup mashed potatoes
1 1/2 cups mashed tofu
1/4 cup parsley
1 teaspoon sea salt
1. Place a piece of parchment paper on a large cookie sheet. Spray a little oil
on the parchment. Set aside.
2. Prepare 2 1/2 cups mashed potatoes.
3. DOUGH.
4. Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and
the salt. Add the flour, and baking powder, mix well.
5. Mix in the water and knead into a smooth dough. I used my mix master to
mix this and it worked great. The dough was wonderfully soft.
6. Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
7. FILLING.
8. Saute the onions in the tablespoons of oil until transparent. Mix in the rest
of the ingredients. I mixed it with the mix master just until combined.
9. Cut the dough into 4 sections and roll each section out thin. Cut the circle
into 4 more pieces and put 1-2 tablespoons of the filling in each.
10. Gather up the edges and join in the middle and pinch together so the
filling doesn't leak out.
11. Put the knish on the parchment covered baking tray with the pinched side
down.
12. Brush the top with soy creamer if desired.
13. Set the oven to 350'F and bake for 25 minutes until golden brown. Serve
with horseradish or mustard.
14. Bon Appetit.
Recipes 2 Page 887

Mushrooms and Artichokes En Croute
11:08 PM
Mushrooms and Artichokes En Croute Recipe #229908
My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I
just love mushrooms and artichoke hearts.
by Chef Joey Z.
1½ hours | 35 min prep | SERVES 4 -6
1 (17 1/3 ounce) package puff pastry (frozen)
4 1/2 cups mushrooms (chopped)
1 (14 ounce) can artichoke hearts (drained)
2 shallots (sliced)
3 garlic cloves (crushed)
1 ounce vegan margarine
4 tablespoons soy sour cream
1 tablespoon madeira wine or brandy
1 tablespoon chives (snipped)
1 tablespoon spelt flour
salt and pepper
1/4 cup silk soy coffee creamer (for glaze)
1. Allow the puff pastry to thaw for at least 40 minutes at room
temperature. I used Sara Lee Puff Pastry, its Parve. :-).
2. Preheat your oven to 400'F.
3. Slice the mushrooms and quarter the artichoke hearts. Saute gently in
margarine until soft.
4. Add artichoke hearts and wine.
5. Saute gently for a few minutes. Add the flour, salt and pepper, stir to
combine. Add the soy sour cream and snipped chives.
6. Cook until thickened. Set aside to cool.
7. On a lightly floured surface roll out one sheet of puff pastry. The box
should have two sheets in it.
8. Make a rectangle about 13x16". Trim the uneven edges. Keep the
trimmings for decoration.
9. I put parchment on the baking sheet so it wouldn't burn. Lay the puff
pastry on the baking sheet and prick it all over.
10. Bake for about 15 minutes. Keep an eye on it, it browns fast.
11. Remove from the oven and set on a rack to cool.
12. Prepare the second sheet of puff pastry. Roll it out a bit bigger then the
other one and brush the edges with the soy creamer.
13. Dump the mushroom artichoke filling onto the already baked pastry.
14. At this point you can mound it to look like a loaf. Place the second sheet
of puff pastry over it and tuck in the edges.
15. Roll out the left over pastry you saved for decoration and make long
pieces. Create a lattice pattern over the pastry and brush with the
remaining soy creamer.
16. Make two small holes in the pastry for a steam vent.
17. Bake at 400'F for about 40 minutes. Once again keep an eye on it. My
oven cooks hot, so I took it out sooner.
18. Bon Appetit!
Recipes 2 Page 888

Tofu Gyros
11:10 PM
T ofu Gyros Recipe #222538
Greek gyros, traditionally made from lamb, receive a makeover in tofu! These
are a favorite in our house. So easy and a great combination of flavors. Though
I love the cucumber sauce, plain yogurt would do. (Actually pronounced
"year-oh" :-) ) Also good leftover for a lunch box, just wrap the assembled
sandwich in wax paper.
by White Rose Child
1½ hours | 30 min prep | SERVES 3 -4 , 6 -8 gyros
For the tofu
1/2 lb extra firm tofu (slightly more than 1/2 a 450 g.
package)
2 tablespoons tamari
1 1/4 teaspoons dried oregano
1/8-1/4 teaspoon ground rosemary
1/4-1/2 teaspoon garlic powder
For the cucumber
sauce
1/2 cup firm silken tofu
1/2 cup cucumbers, chopped & peeled
2 teaspoons flax seed oil or olive oil
1/8 teaspoon salt (or less)
2-3 pinches ground black pepper
To serve
6-8 whole wheat pita bread (8 inch)
3 cups romaine lettuce, finely torn
2-3 plum tomatoes, sliced
4 green onions, sliced or 1 onion, thinly sliced
1. Note: Y ou can make the tofu strips chewier by freezing the tofu
overnight and letting it thaw in the fridge. Be warned, thawing takes a
couple of days. It will be different but definitely yummy either way.
2. Cut the tofu into 8 slices. Lay on a clean dishtowel and fold the other half
of the towel over top, pressing gently to extract excess moisture. Then
cut each slice in half lengthwise.
3. Mix the marinade ingredients (tamari to garlic) together.
4. Spread the tofu in a wide, shallow container and pour the marinade
over. Use a fork to flip the slices around till all are evenly coated. They
will soak up most of the marinade. Let sit, covered in the fridge, at least
one hour or overnight.
5. To make the cucumber sauce, combine all ingredients in a food
processor and process until fairly smooth, but still chunky. Adjust salt
and pepper. Refrigerate.
6. A few minutes before serving, heat a large non-stick skillet over medium.
When hot, add the tofu strips, letting them get golden-brown before
turning. This doesn't take very long!
7. To serve: place 2 or 3 tofu strips across the middle of a pita, top with
salad fixings, and add cucumber sauce to taste. Fold pita in half around
the filling, pick up and eat like a taco!
8. Bon Appetit!
Recipes 2 Page 889

Mediterranean Lentil Patties
11:11 PM
Mediterranean Lentil Patties Recipe #219834
I got this recipe from VegCooking.com. If you haven't checked it out yet,
it's a GREAT vegan website. These crispy cakes are a perfect substitue for
a burger. In a pita with this sauce, lettuce, tomato, and cucumber, you've
got yourself a great Mediterranean meal. Enjoy!
by huggamom
For the Lentil Cakes
2 cups dried lentils
1 yellow onion, diced
1 red bell pepper, diced
1 cup Dijon mustard
1/4 cup lemon juice
1/2 bunch parsley, chopped
8 cups cooked brown rice
1 cup tahini
2 cups ground breadcrumbs
For the Sauce
1/4 cup olive oil
2 tablespoons cumin
1 cup tahini
1 cup water
3 tablespoons horseradish
2 teaspoons crushed red pepper flakes
1/4 cup lemon juice
salt
1. For the Lentil Cakes:.
2. Submerge lentils in a large pot. add an additional 2 inches of water.
3. Boil for 20 minutes, or until tender.
4. Sauté the onion, pepper, and celery in the olive oil until the onions
are slightly browned.
5. Combine the lentils, vegetables, Dijon mustard, lemon juice, parsley,
brown rice, and tahini (mixture should be sticky).
6. Form into patties.
7. Roll in the ground bread crumbs and refrigerate while making the
sauce.
8. When the sauce is done, pan-fry each patty until browned.
9. For the Sauce:.
10. Sauté the garlic in the olive oil, add cumin, and remove from the
heat.
11. Add the remaining ingredients.
12. Adjust the amount of water for the desired consistency.
13. Serve over the lentil cakes.
Recipes 2 Page 890

Mock Chicken Salad
November 16, 2007
8:07 AM
Mock Chicken Salad
Ingredients:
1 lb. firm tofu (freeze, then thaw in refrigerator, then steam over water for
a few minutes which will give the tofu a chewy texture). When cool,
squeeze out as much water as you can and crumble into small pieces.
1/3 cup minced red onion
1 large rib of minced celery
1 tablespoon minced parsley
½ teaspoon garlic powder
½ teaspoon ground thyme
¼ teaspoon black pepper
½ teaspoon salt
1 cup veganaise, or nayonaise
Directions:
Mix all the above ingredients together in a bowl.
Chill and serve.
Suggestions: Use as a sandwich filling, on crackers or tortilla chips, on salad,
or to stuff a tomato.
Pasted from <http://in.answers.yahoo.com/question/index?qid=20070508082734AALCjwh>
Recipes 2 Page 891

Vegan French Toast
November 16, 2007
8:08 AM
Vegan French Toast
1 C of vanilla soy milk
2 TBS Wheat Flour
If wheat allergies exist, white flour can be used.
1 TSP cinnamon
4 Slices of bread
Whisk the soy milk, wheat flour, and cinnamon together in a medium sized
bowl.
Place a slice of wheat bread into the mixture.
While bread is soaking, spray some zero calorie cooking spray, or use fat-
free "I Can't Believe It's Not Butter." to "grease" the pan. Let the pan heat
for a couple of minutes.
Continue on as you would normally cook French Toast.
Pasted from
<http://www.associatedcontent.com/article/156432/heart_healthy_breakfasts_how_to_make.h
tml>
Recipes 2 Page 892

Vegan Pancakes
November 16, 2007
8:09 AM
There are other versions of this recipe. I found many recipes using tofu or a
ripened banana in place of the egg. There were versions that had yeast and
some recipes added sugar and/or vanilla if regular soy milk was used.
The recipe provided mimics the flavor and texture of "real" French toast
amazingly well. Not only is it a tasty alternative, but it is also low in
calories!
Similarly, if you enjoy pancakes, the following is a great recipe to try!
Vegan Pancakes
1 cup whole wheat flour
1/2 teaspoon salt
¾ cup soy milk
1/4 cup applesauce or 1 ripened banana
Combine dry ingredients well in a bowl.
In another container, combine the applesauce or banana and soy milk.
Pour the liquids into the dry ingredients. Mix until moist.
Grease and heat the pan well.
Pour ¼ cup of mixture into pan and cook like you would regular pancakes.
You can top with maple syrup if you wish, but I would suggest using some
fresh fruit instead. Not only is it tasty, but it is a healthier way to have your
pancakes!
If you find that time is a problem in the morning, there are other options
available which are quick and healthy. There is always peanut butter toast
and some fresh fruit or fruit juice. You could always opt for cereal as well. A
list of Vegan cereals can be found here:
http://www.vegcooking.com/guide4.asp?Category=Breakfast%20(dry)
Do some research and make a pact with yourself. Find healthy alternatives!
Healthy food does not have to be a chore to eat. It can be just as enjoyable
as what you are used to. Change, in this case, is positive!
Good health to you!
Pasted from
tml?page=2>
Recipes 2 Page 893

Egg-Free Vegan Mayonnaise Recipe
November 16, 2007
8:10 AM
Egg-Free Vegan Mayonnaise Recipe, courtesy of Ener-G Foods.
INGREDIENTS:
• 2 tbsp Ener-G Egg Replacer
• dash salt
• 4 tbsp water
• 1 cup oil
• 1 tsp sugar
• 1 1/2 tsp vinegar or lemon juice
• 2 tsp dry mustard
PREPARATION:
Combine Egg Replacer and water. Beat until peaks are formed.
Add other ingredients very slowly while beating continuously. Add oil 1
teaspoon at a time. Makes about 1-1/2 cups.
Pasted from <http://vegetarian.about.com/od/saucesdipsspreads/r/eggfreemayo.htm>
Recipes 2 Page 894

How to make it a veggie happy Christmas
November 16, 2007
8:12 AM
Last updated: 12 Nove m ber 2003 0836 GMT

Got a vegan or a veggie coming for Christmas dinner?
Confused about what to serve them? Don't panic -
Rachel Henderson has some simple - and tasty -
answers.
R achel Handerson's roasted vegetable tartle ts - perfect

C hristmas party fare
Rachel, from Stroud, produced an online cookery book of vegan recipes

Internet Links after noticing that friends who invited her for meals often panicked when
R achel Henderson's online vegan she told them she was a vegan.
re cipe book
The Ve gan Society
The BBC is not re sponsible for the

conte nt of external we bsites.
Fact File
+ R ache l Henderson lives in Stroud
and has been a vegan for 10 years
and was a vegetarian for ye ars
be fore that. R achel Henderson has tasty ideas for catering for vegans
+ She de cided to produce a vegan
Here she shares some of her tips for Christmas catering.
re cipe book after re alising that
frie nds panicked about what to cook Rachel says that it is not necessary to cook an entirely separate meal for
he r. vegans or vegetarians - just as long as there is a tasty selection of
+ W ith this in mind, her re cipes a re
a ll sim ple to prepare a nd contain
trimmings and extras that they can choose from, cooked and served
e a sy to find ingredients, so that without animal products.
ve ga ns and non-vegans a like ca n
e a sily reproduce the re cipes.
The vegan diet
+ Ve gans e at a diet entirely free of
Veganism is an extreme form of vegetarian diet. Vegans eat a diet
m e at, fish, and other animal
products including milk, cheese and entirely free of meat, fish or other animal products - including milk,
e ggs. cheese and eggs, which vegetarians will normally eat.
Contact Here are some of the special tasty things that Rachel likes to tuck into at
Christmas - why not try them out on your vegan or veggie guests?
For m ore information about
R achel's vegan re cipe books Another of Rachel's recipes makes ideal Christmas party buffet fare -
e m ail info@ Roasted Vegetable Tartlets.
bowbridgepublishing.com You can find the recipe here.
Garlic Mushroom Starter
I absolutely love garlic mushrooms with breadcrumbs on. You can buy
these frozen in many supermarkets and I find they are best fried until
golden brown and then served with a small amount of finely chopped
PRINT THIS PAGE salad of iceberg lettuce, cucumber and tomato drizzled with fresh
lemon juice and a lemon mayonnaise dip. Vegan lemon mayonnaise
Vie w a print friendly ve rsion of
this page
can be bought form most health food shops.
Roasted Vegetables
Use a selection of vegetables which are delicious roasted such as
parsnips, squash, sweet potato, potato, carrots etc. If you are using
potatoes they are best precooked first so boil for 20 minutes in salted
water then all the vegetables should take the same amount of time.
Cube all the vegetables up into the same sized pieces and put in a
roasting pan. Add enough vegetable oil to coat them all and season
well. Make sure that you mix them up well so they are all evenly
coated with oil. Put them into a hot oven (200C) until golden brown -
takes 30-60 minutes. Check regularly to make sure vegetables are still
coated with oil and turn them to make sure they are evenly browned.
Nut Roast and Mushroom Sauce
To make a shop-bought nut roast more tasty try covering with a
delicious mushroom sauce. Fry some mushrooms which have been
finely chopped until golden brown. Then add some flour to the mixture
to form a thick paste. Slowly add soya milk until the sauce is the
required consistency. Season to taste and serve piping hot poured over
generous slices of nut roast.
Recipes 2 Page 895

Delicious Gravy
To make a vegetable gravy more tasty I always make it using water
from boiled vegetables if I have any. Carrot water is especially nice as
it has a nice sweet flavour. I then add a dash of vegetarian Worcester
sauce, and a dash of balsamic vinegar and if it needs more flavour a
small amount of sun-dried tomato paste.
Vegan Mince Pies
To make vegan mincemeat combine two grated apples, two grated
carrots, finely chopped walnuts (the same quantity as apple), juice of
one lemon plus grated rind, juice of one orange plus grated rind, knob
of vegan margarine, a generous handful sultanas (you cannot have too
many) and lots of mixed spices to taste. Leave the ingredients in a
covered bowl in the fridge for at least 24 hours before making into pies
using pastry of your choice made with vegetable oil or margarine.
These are delicious served warm with custard which I make from
custard powder and sweetened soya milk.
Almond Sweets
These sweets, made without added sugar, can really help to round off
a delicious Christmas meal. Put the same weight of cashew nuts and
apricots in a food processor and blend until smooth. Add almond
essence to taste until the mixture has a flavour similar to marzipan.
Then form the mixture into small balls and dip in melted vegan carob
or chocolate. Eat straight from the fridge when they have set.
For more information about Rachel's vegan recipe books email
info@bowbridgepublishing.com
For more local food and drink specialists see our Taste of the
County page.
Pasted from <http://www.bbc.co.uk/gloucestershire/christmas/2003/10/xmas_vegan.shtml>
Recipes 2 Page 896

Paula Dean goes Vegan Praline French Toast
November 16, 2007
8:14 AM

Yes, I admit that I watch the food network and probably way too much tv in
general. I saw Paula Dean make a really rich praline french toast. I went on-
line, got the recipe and decided this would be a great recipe to make
vegan. Lots of brown sugar and margerine!! Hmm.. Brown sugar and
margerine as Homer Simpson would say. I told you I watch way too much
tv. Here is my vegan version of the recipe.
1 loaf italian or french bread cut into thick slices.

"Fronch Toast" recipe from Vegan with a Vengeance" plus the following
additions
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Place the bread slices in a 9x13 casserole dish and spoon the french toast
mixture over the slices making sure to get all of the slices coated. Let this
sit for about 10 minutes while you make the praline topping as follows.
1/2 stick vegan margerine

1/2 cup brown sugar
2 tablespoons corn or rice syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Mix all the praline topping ingredients together and spread it on top of the
french toast.
Bake at 350 degrees for about 30 minutes. Top with maple syrup. Enjoy.
Pasted from <http://eatair.blogspot.com/2006/04/paula-dean-goes-vegan-praline-french.html>
Recipes 2 Page 897

Dairy Replacements
November 16, 2007
8:15 AM
Dairy Replacements
For every dairy product, there is a cruelty-free alternative. In addition to
being more humane than cow's milk, soy-, rice-, and nut-based milks and
cheeses are generally lower in fat and calories and contain no cholesterol.
Milk: Soy, rice, or nut milk can replace cow’s milk in any recipe. Soy and
rice milks are available in a variety of flavors including plain, vanilla,
chocolate, and strawberry. If you cannot find a nondairy milk, try making
soy milk at home.
• For desserts, try using almond, oat, or coconut milk.
• For whipped cream, try Rich's brand nondairy whipping cream,
beaten until stiff peaks form. You can find it at most Kosher or
specialty baking stores.
• For buttermilk, combine one cup soy milk and one tablespoon
vinegar.
• Silk brand creamer makes an excellent coffee creamer.
Cheese: You can make vegan cheese at home; check out our recipe section
or The Ultimate Uncheese Cookbook by Joanne Stepaniak, available online
at the PETA Bookstore. There are also plenty of convenient alternatives to
cheese, such as the following, available at the grocery store or online:
• Vegan Gourmet Cheese Alternative by Follow Your Heart brand
comes in mozzarella, nacho, Monterey jack, and cheddar flavors and
contains no casein (a milk derivative). You'll find it in natural food
stores or online at ImEarthKind.com.
• Tofutti brand makes a wide variety of soy cheeses, including
nondairy cream cheese, as well as vegan sour cream and ice cream.
• Replace cottage or ricotta cheese with crumbled, seasoned tofu.
• For parmesan cheese, try Soymage brand vegan parmesan cheese
or nutritional yeast flakes.
• If you cannot find vegan cream cheese, make your own with our
recipe.
Yogurt: Try Silk, Whole Soy, or Stoneyfield Farm O'Soy brand vegan yogurts
alone or in a recipe. You can also make vegan yogurt at home with our
recipe. For a sweeter version, omit the mustard and add sugar or fruit.
Ice Cream: There is a wide variety of vegan ice cream available on the
market. Try Soy Delicious, Soy or Rice Dream or Tofutti, brand. If you're
feeling adventurous, check out our vegan ice cream recipe to find out how
to make homemade nondairy ice cream.
Don't forget to check out our vegan shopping guide and delicious recipes.
Pasted from <http://www.vegcooking.com/vegcooking-dairyreplace.asp>
Recipes 2 Page 898

Blue Ribbon Vegan Cornbread?
November 16, 2007
8:16 AM

By jabbett
Published March, 9 2005 10:54 am
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I was skeptical that pareve cornbread could be moist at all, never mind an
award winner. Imagine my surprise when Cook’s Illustrated reported a
recipe for vegan cornbread that actually won the blue ribbon at the Iowa
State Fair… and those folks know their corn.
DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray
8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax
seed, reduce the heat to medium-low, and simmer the ground flax
seed in the water for 3 minutes or until thickened, stirring
occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking
powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour
mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a
toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then
turn right side up and continue to cool until warm, about 10 minutes
longer. Cut into pieces and serve.
UPDATE — 10-Mar-05
The “secret” to the recipe is a mysterious ingredient I’ve never worked with
before: ground flaxseed, or “flaxseed meal”. When cooked briefly with hot
water, it gets very thick and gummy and adds body to the cornbread that
more fat or a dairy product otherwise would. Even better, a mere two
tablespoons of ground flaxseed contains four grams of fiber and three
grams of protein, plus other random healthful things that ward off cancer
and decrease cholesterol. A wonder food, indeed, and it makes a very
moist, pareve cornbread.
Pasted from <http://www.kosherblog.net/2005/03/09/blue_ribbon_vegan_cornbread/>
Recipes 2 Page 899

Vegan Substitutions Guide
November 16, 2007
8:17 AM

by Erin Pavlina
If you’re new to vegan cooking you may be looking for substitutions you
can use in your old non-vegan recipes. Thankfully, there are plenty of
products vegans can use in place of animal ingredients that will make
vegan cooking a breeze. Let’s cover how to replace animal ingredients with
vegan ingredients.
Milk. It’s very easy to substitute for cow’s milk in a recipe. You can use
soymilk, rice milk, oat milk, or nut milk measure for measure. To make
buttermilk, put 1 tablespoon of vinegar or lemon juice in your measuring
cup and then add your soymilk to the amount specified in the recipe.
Cheese. Vegan cheeses do exist, although they don’t all taste good, not all
of them melt, and they are somewhat difficult to find. Be sure to read the
label as some vegetarian cheeses contain casein, which is not vegan. If you
can find a great vegan cheese that you like, use it in your recipes in the
same manner that you would use dairy cheese.
If you need to make a melted cheese sauce, get the Uncheese Cookbook by
Joanne Stepaniak for a plethora of “cheesy” recipes using nutritional yeast
(which is high in B12). Or see Vegan Product Reviews for a list of vegan
cheeses and other cheese-like products.
In place of cottage or ricotta cheese, you can use crumbled tofu, but
remember that it won’t melt or have the same creamy consistency you’d
expect from cottage or ricotta cheese. You may need to spice it up with
herbs and add some salt to make it work in your recipe.
Eggs. A great substitute for scrambled eggs is tofu scramble. You can either
use a recipe from a cookbook or simply buy a box of Tofu Scrambler in the
store that you then mix with crumbled tofu and heat in a frying pan. Kids
generally like tofu scramble, especially kids who have been vegan their
entire lives. You can spice it up with tomatoes, peppers, onions, or even
potatoes and vegan bacon bits.
In baked goods, good substitutions for eggs include applesauce, pureed
soft tofu, Ener-G egg replacer, a flax egg (1 tablespoon ground flax seeds
plus 3 tablespoons water or other liquid, blended), or mashed bananas.
You’ll have to experiment with your recipe to see what works best for you.
In dishes where eggs are usually used for binding (such as meatloaf) you
can use oat or soy flour, rolled oats, cooked oatmeal, bread crumbs, instant
potato flakes, nut butters, tomato paste, or cornstarch. For glazing pie
crust or phyllo dough with egg wash, just use soymilk instead.
Beef or chicken stock. Replace beef or chicken stock with water or
vegetable broth. Or use vegetable bouillon cubes.
Butter. There are vegan margarines on the market that work well in
substituting for butter. Be sure to read the labels because not all
margarines are vegan. You may also want to consider using oils like canola,
sunflower, olive or corn instead of butter or margarine.
Yogurt. Several companies make soy yogurts that will substitute well in
your recipes. You can find them in fruit flavors and also plain for cooking
and baking.
Sour Cream. Try plain soy yogurt, especially if used in making dips. There
are also a few commercially available vegan sour creams on the market. In
addition, there are several vegan cookbooks that have excellent recipes for
vegan sour cream in them.
Mayonnaise. There are a few vegan mayonnaise products on the market.
You can use vegan mayonnaise exactly the way you’d use the non-vegan
Recipes 2 Page 900

mayonnaise. Vegan cookbooks often contain a recipe for vegan
mayonnaise as well; I’ve made at least two recipes from cookbooks that
came out better than the real thing!
Gelatin. If you need to substitute for gelatin in a recipe, use agar flakes or
powder. It will thicken as it is heated. Also, there are a couple of companies
that make a vegan fruit gelatin product that you should be able to find at
your local health food market.
Honey. There are many liquid sweeteners on the market that you can use
in your recipes instead of honey. However, they all vary in consistency and
sweetness, making substitution a guessing game, at least initially. You may
have to experiment with ratios until you figure out what works best in your
recipes.
In general, however, maple syrup and liquid FruitSource can be substituted
measure for measure in recipes. Other sweeteners that are less sweet than
honey include agave syrup, corn syrup, malt syrup, light and dark molasses,
and brown rice syrup. Frozen fruit-juice concentrates, sorghum syrup, and
concentrated fruit syrups range from being half as sweet to just as sweet as
honey.
Sugar. Many vegans do not eat sugar since some sugar is refined using
bone char from animals. Others object to using sugar simply because it isn’t
as healthy as other sweeteners, it’s often full of pesticides, and the sugar
plantation workers aren’t always treated very well. If you want to replace
crystalline sugar in a recipe, here are some alternatives: beet sugar,
fructose, organic sugar, unbleached cane sugar, turbinado sugar, date
sugar, maple crystals, and granulated FruitSource. Some of these sugars
dissolve better than others, so again, you’ll have to experiment.
Chocolate. I’m sure there are many people who simply could not be vegan
if it meant giving up chocolate, but luckily they don’t have to. There are
non-dairy vegan chocolate chips, cocoa powders, and chocolate bars that
are easily found in the health food store. Be warned that some brands of
non-dairy chocolate chips don’t melt too well in a cookie. You can also
switch to using carob (powder and chips) instead of chocolate in your
recipes.
Meat. If you want your foods to have a similar taste and texture to meat,
you’re in luck, because never before have so many companies
manufactured products just for us. Among the products on the market now
that will substitute for meat are: veggie deli slices (bologna, ham, turkey,
and other flavors), veggie burgers, veggie meatballs, veggie sausage links
and patties, veggie bacon, veggie ground “beef,” soy chicken patties and
nuggets, veggie meatloaf and Salisbury steak, veggie jerky, and whole
“turkeys” for Thanksgiving or other holidays.
Check your vegan cookbooks for recipes for foods like “neatloaf,” nut
roasts, lentil-walnut pates, and other old favorites that traditionally
contained animal flesh.
Ice Cream. Along with the proliferation of meat analogues, your health
food store is now probably well stocked with vegan ice cream. This industry
has grown tremendously from the day I first went vegan. There are vegan
ice creams with a soy base, rice base, or nut base, and they’re all delicious.
Some are high in fat and some are fat-free. Some are fruity like sorbet,
while others are sinfully decadent like butter pecan, peanut butter zig-zag,
or peanut caramel. You can also buy vegan ice cream sandwiches, mud
pies, and ice cream bars. I’ve made some great shakes, floats, and malts
using vegan ice cream products. Your kids will love them too!
Excerpted from Raising Vegan Children in a Non-Vegan World by Erin
Pavlina. Erin is the founder and editor of the popular online magazine
VegFamily.
Recipes 2 Page 901

VegFamily.
Pasted from <http://vegkitchen.com/tips/vegan-substitutions.htm>
Recipes 2 Page 902

Vegan Twinkies®
November 16, 2007
8:18 AM
friday, January 13, 2006

Vegan Twinkies®
The biggest difference between these and regular Twinkies® is that these
taste good.
Step One. Get one of these...
Yes, it's the Hostess® Twinkies® Bake Set, complete with baking pan, icing
injector, spatula, and cowboy-style Twinkies® Container! If you can't find
an actual Hostess® set, do a Google search for "cream canoe baking set"
and you'll find many brands to choose from.
Step Two. Throw out the icing injector because it's a cheap piece of junk
that will break if you attempt to actually use it. Get yourself a pastry bag
fitted with a large star or round tip instead.
Step Three. Preheat oven to 350º. Make the batter for Fluffy White
Cupcakes. Spray the baking pan with nonstick spray and fill the cups just
under halfway full (about 1/4 cup). Bake for 15 minutes, or until a cake
Recipes 2 Page 903

tester or toothpick comes out clean.
Step Four. Let the cakes cool in the pan for 10 minutes, then turn them out
(running a thin plastic spatula along the sides helps release the cakes) and
set them on a wire rack. Let them cool completely before filling.
Step Five. Make Cream Filling:
1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine
1 cup powdered sugar
2 TB barley malt powder (gives the filling a sweet, marshmallowy taste; not
to be confused with malted milk powder)
Beat together the shortening and margarine with a handheld beater or

stand mixer. Add the powdered sugar and beat until completely light and
fluffy, about 5 minutes. Add the vanilla and malt powder and beat for
another 2 minutes.
Fill the pastry bag and poke and squeeze out about one tablespoon into
three locations in the underside of each cake.
(Yes, I know I'm using the icing injector I told you to throw away; trust me, I
know better now.)
This will make about 16 Vegan Twinkies® with Cream Filling, but do us
adults a favor and fill some with puréed organic strawberry jam instead. Or
dip them in chocolate icing and make Australian Lamingtons.
And hey, you can also use this pan to make vegan corn dogs.
Recipes 2 Page 904

posted by Jennifershmoo at 2:01 PM
Pasted from <http://shmooedfood.blogspot.com/2006/01/vegan-twinkies.html>
Recipes 2 Page 905

How to Make Vegan French Tomato Tart
November 16, 2007
8:19 AM
Delicious fresh tomatoes

Tomato tart is a traditional French tart, usually made with cheese and
butter as well as the tomatoes. In this version, the dairy is omitted but the
flavour is still retained. A perfect accompaniment to a meal of any season,
it can be served hot straight from the oven, or cold at a picnic.
• Serves 4 - 6
[edit] Ingredients
• 225 g (8 oz) shortcrust pastry of your choice
• 900 g (2 lb) ripe tomatoes, sliced thinly
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1 garlic clove, sliced or crushed
• Pepper, freshly ground
[edit] Steps
1. Assemble ingredients.
2. Make your own preferred shortcrust pastry. Wholemeal is suggested
but not necessary.
3. Roll out pastry and place it in a pre-oiled flan tin. Place it in the fridge
for 1/2 an hour to chill.
4. Place thinly sliced tomatoes, garlic, herbs and 3 tbsp olive oil into a
frying pan or paella dish and fry over medium heat for 5 minutes.
5. Turn the tomatoes and add the sugar and pepper. Reduce heat and
cook for 5 - 8 minutes.
6. Take the tomatoes off the heat.
7. Set up a colander or criss-crossed cookie rack over the sink and
carefully lift out the tomatoes (one by one if necessary) so that they
do not break. Lay on the colander or rack to cool and drain. You are
trying to remove as much moisture as possible. See below for ideas
of what to do with the leftover juice mix.
8. Remove the pastry case from the fridge and pierce base with fork.
Blind bake for 10 minutes in oven (400ºF/200ºC). (See below for
blind baking instructions.)
9. Remove from oven, allow to cool for 1 - 2 minutes and take out the
foil and beans.
10. Arrange the tomatoes individually in the pie crust. You can make a
spiral arrangement or simply lay them in there, overlapping wherever
they will. Drizzle with the remaining olive oil - add more if desired.
You can also add dried herbs if desired at this stage or add fresh
garnishes after cooking.
11. Bake for 15 - 20 minutes (400ºF/200ºC).
Recipes 2 Page 906

12. Serve with fresh basil strewn across the pie or drizzle additional olive
oil. Absolutely delicious warm, straight out of the oven. And still tasty
cold, as long as it has been stored in an airtight container and
consumed same day of baking.
[edit] Tips
• Blind baking means to bake the pastry case without filling. Line the
pastry with foil and put dried beans, dried peas or uncooked rice to
keep the pastry from bubbling up while cooking minus the filling. The
reason behind blind baking is to help stop the pastry from becoming
soggy when the filling is added. In this case, the tomatoes are very
moist, even though well-drained.
• If you want to use cheese in the recipe, traditionally it would be
Parmesan and it would be sprinkled on the pie case just before
adding the tomatoes. Look in health food stores for vegan
alternatives and try them. They have different properties, so no
guarantee of taste or texture!
• You can use the leftover edges of the pastry to make small tomato
"pizzas". Roll out the cut off edges and cut out little circles with them
(an upside down glass is a perfect cutter). Spread with tomato paste,
add one slice of tomato, top with herbs and bake for 10 minutes.
Serve as snacks.
• Keep the juice and oil mixture from frying to add to a stock or soup. It
is even great added to flavour a pre-purchased dip and it is perfect
for a bruschetta base.
Pasted from <http://www.wikihow.com/Make-Vegan-French-Tomato-Tart>
Recipes 2 Page 907

Kosher Vegan Thanksgiving Dressing
November 16, 2007
8:22 AM
This hearty dressing makes a great vegetarian main course.

Home made bread cubes really aren't that hard to come by. If you pick up a
baugette from the store, just leave it out overnight and it'll go rock hard. If
you're well prepared, you can even cut it into chunks first. A baguette is
easy, but this recipe works great with artisan breads. Go ahead and pick up
that Rosemary and Basil Foccacia or Roasted Garlic Herb Bread. It'll add
more flavor. Stay away from sweet breads, though. I'm not sure how this
would turn out with Cinnamon Swirl Bagels or Blueberry Muffin Loaf.
• Roughly 7 - 8 cups of stale bread ripped into cubes
• 1 granny smith apple
• 1 onion
• 1 red bell pepper
• 6 cloves garlic
• 2 tbsp sage
• 1 tbsp dried thyme
• 1 tbsp salt
• 2 tsp basil
• 1 tsp rosemary
Preheat your oven to 350.
Peel the apple and cut it into roughly 1 inch cubes. Now peel the onion and
do the same thing. Ditto for the bell pepper. Most people put celery in
their dressing, but I don't like it. Therefore, we're going to forgo sauteing
the onion so it'll still give a little bit of crunch.
Now, in a large bowl, mix all the spices and 2 tbsp of the olive oil with the
canned vegetable broth. If your broth has some frighteningly high sodium
content, feel free to leave out the extra salt. You're mixing the spices with
the broth to better distribute them into the bread. Otherwise, you risk
ending up with a big bite of sage at one corner and an unseasoned chunk of
dull bread at the other.
I happen to like my dressing moist. I didn't grow up with gravy, so the
dressing had to be able to stand on its own. For a vegetarian recipe, this is
extra important. If, however, you like your dressing a little drier, only use 3
cups of broth.
Now dump your breadcubes, onion, apple, and bell pepper into the broth.
Mix until everything is pretty damp and well blended. Let it sit for 10
minutes or so. This should give the bread a chance to really soak up all the
broth. This is especially important if you used a dense artisian bread, like
foccacia or cibata.
Rub your remaining tablespoon of olive oil over the inside of a large cake
Recipes 2 Page 908

foccacia or cibata.
pan (I recommend glass or pyrex, as dark pans are more likely to make the
bottom and edges burn.) Press the dressing into the pan. Don't be afraid to
squish it down a little. You don't want it too fluffy.
Bake at 350F for 30 minutes. Check it with a fork. Now, this is the only
tricky bit. Some people like their dressing a little runny and others like it
bone dry. I err on the moist side. If in doubt, go ahead and scoop out a
discrete fork full from near the middle. If it's not dry enough for you, let it
bake for another 10 minutes. If you bake it too much longer than that, once
it hits the table, it'll dry out tremendously. (So much you won't want to use
it for leftovers, which is always the best part of the holiday for me.)
Posted by Chris Rachael Oseland at 11/09/2007 06:15:00 PM 1
comments
Labels: Breads, Parve, Vegan
Tuesday, November 06, 2007
Kosher Dairy Super Simple Candied Yams
Last week I offered a fancy alternative to traditional candied yams. This

week, I've been reminded that some people like tradition.
These are so simple I almost feel guilty calling this a recipe. There's
something wrong with that, though. I learned how to make channa masala
before I learned how to make a tuna sandwich because people assumed
everyone knows how to do that.
There are a lot of simple foods out there which people love but don't have
a clue how to make. Thus I present to you the easiest and most reliable
recipe I've ever had for that holiday classic, candied yams. The great thing
about these is, if you're a new cook, they're almost impossible to mess up.
If you're new to cooking and want something to bring to a dairy meal
without any fancy schmancy holiday stress, give these a try.
• 3 large sweet potatoes/yams
• 2 sticks butter
• 2 cups brown sugar
• 2 tsp salt
You new cooks will need a cake pan for this. If you don't own one, a
disposable aluminum one from the store works great. Either way, bringing
your own pan means you already have something to carry leftovers home
in. Aren't you smart!
Back at your own place, well before festivities begin, preheat your oven to
400F. Peel the potatoes. Now comes the hard part - hack the potatoes into
roughly 1/2 inch discs. Now, the thing about sweet potatoes and yams is
that they're incredibly dense. Cutting them takes some muscle. If the only
knife you own is a wobbly steak knife you stole from the cafeteria back in
college, you might be in for some trouble. Try wrapping a washcloth
around the handle to give you more leverage.
Once you've mightily sawed your discs, cut one stick of butter into 4 big
chunks and put one at each corner of the pan. Now dump in all your hard
fought sweet potato slices. Cut the second stick of butter into 4 pieces and
Recipes 2 Page 909

scatter them on top of the yams. Dump the brown sugar pretty evenly over
the whole mess.
Put the pan in the oven at 400 and bake for 45 minutes. Now, it'd be nice if
all ovens were equal, but we know that's not the case. At 45 minutes,
check and see if they're done. If you can stab all the way through one with
a fork, you're good. If not, cook them for another 15 minutes.
The yams should now be swimming in a delicious concoction of sugar and
butter. Try one. You'll like it. Now seal that pan tight with aluminum foil.
That'll keep the heat and moisture in.
When you get to your host's for Thanksgiving, politely wait until the oven is
empty for a bit and pop the pan inside (still safely sealed in foil) for about
10 minutes. This is just to warm the yams up. Don't worry about the
temperature of the oven. Whatever your host's have it set at is just fine.
Trust me.
VARIATIONS:
If you're feeling a little fancy, add 2 tsp of cinnamon along with the brown
sugar.
If you're feeling a lot fancy, top the whole mess with kosher marshmallows.
Politely wait your turn until the oven is empty, then pop your pan in there
long enough for the yams to reheat a little and the marshmallows to
brown - for me, about 8 - 10 minutes, but your mileage may vary. Ovens
lose a lot of heat at Thanksgiving with all the opening and closing.
If you're impatient and your hosts happen to possess both a creme brulee
torch and a sense of humor, feel free to amuse your fellow guests by piling
on a thin layer of marshmallows and carefully setting them on fire
browning them with the gentle flames. It's festive!
comments
Labels: Dairy, Spuds, Vegetables
Monday, October 29, 2007
Kosher Parve Mashed Sweet Potatoes Stuffed in
Oranges
These are a great presentation dish for a dinner of 8 or less. If you're having
a dozen or more people over for Thanksgiving, they can turn into a hassle.
Ironically, the best oranges for stuffing are not the tastiest ones for
seasoning. Pick big, fat navel oranges with as flat a bottom as you can find.
They're just for cosmetics. The actual orange juice should come from
whatever OJ you normally drink at home (I go for the pulp free Tropicana
with extra calcium myself.)
The banana may seem like an odd addition, but it helps firm up the
potatoes while also adding an extra hint of sweetness. Go on. Give it at try.
• 8 large, attractive navel oranges, roughly the same size
• 4 medium sweet potatoes
• 1 banana
Recipes 2 Page 910

• 1 banana
• 1 cup orange juice
• 2 tbsp cinnamon
• 1 tbsp canola oil
• 1 tsp salt
• 1/2 cup brown sugar
Peel and boil the sweet potatoes until soft. Drain the potatoes. If you
don't need the pot for other things (holidays can be hectic) just dump
them back in. If you do, put them in a large bowl for mashing. Add
the banana, cinnamon, oil, salt, and orange juice. Mash the whole
mess until it's well blended. The oil is just there to act as food glue,
helping hold all the other ingredients together.
Give it a taste. Some people like their holiday potatoes sweeter. Feel
free to double the cinnamon, add 1/4 cup of brown sugar, or, if
they're still fairly firm, 1/4 cup more orange juice.
Cut the tops of the oranges. Hollow out the insides with a spoon and
throw away the pulp. The goal here is to keep the oranges as solid
and presentable as possible. Once you have nice, hollow oranges,
stuff them with the sweet potato mix. Top the mix with generous
sprinkles of brown sugar.
After stuffing the oranges, there should be enough remaining for
leftovers. These reheat just fine in a microwave. If in doubt, add 1
tbsp water or OJ before nuking.
If you're in a hurry or not interested in schmancy presentation food,
just put the whole mashed mess in a bowl and top it with brown
sugar.
VARIATIONS
A slightly tropical flair works well for these. Try substituting
pineapple juice for the orange juice.
If you're not afraid of the spice blends, a teaspoon of "pumpkin pie
spice" adds some flavor.
You can add some Kosher Marshmallows to the top as well, but keep
in mind that while the marshamllows are parve, they're made from
fish gelatin and therefore aren't vegan. If serving vegetarians, check
to see if fish is permissible in their diet.
comments
Labels: Parve, Spuds, Vegan
Tuesday, October 23, 2007
Kosher Parve Honey Lime Yams
This parve alternative to the usual butter drenched candied yams goes
great with spicy foods. It's also lower in fat and calories, but that's just a
bonus.
• 2 large yams or sweet potatoes
• 1/2 cup honey
• juice of 1 lime
• 1 tsp kosher salt
• 1/2 tsp cayenne
Preheat your oven to 400F. Peel the yams and slice them into roughly 1/2
Recipes 2 Page 911

inch circles. The thinner you slice the yams, the faster they'll cook, but you
don't want to slice them so thin you end up with slightly mushy yam fries.
Mix the honey, lime juice, salt, and cayenne in a bowl.
Spray a cookie sheet with non-stick spray. Dip each slice of yam into the
honey/lime mix. Spread the yam slices in a single layer on the cookie sheet.
Repeat on a second cookie sheet if you have more yam slices. Drizzle the
remaining mix over the top of the yams. You don't want to take the easy
route by layering the slices then drowning them in the mix because the
honey will just pool between the slices and burn.
Bake at 400F for 30 minutes, or until the yams are tender.
Posted by Chris Rachael Oseland at 10/23/2007 09:37:00 PM 0 comments
Pasted from <http://koshervegan.blogspot.com/>
Recipes 2 Page 912

Smokin' Vegan Lasagna
November 16, 2007
8:25 AM
1 head of cauliflower - chopped into small heads

1 large uncooked zucchini - cut into 1/8-inch medallions
fresh uncooked spinach - washed & "de-stemmed"
4-5 leaves of fresh basil, washed
6-8 lasagna noodles (regular or no-bake)
1 25oz jar of organic vegan tomato sauce
1 package of "Follow-Your-Heart" Vegan Gourmet Mozarella, shredded
vegan parmesan cheese alternative
1) if using regular lasagna noodles, you should "loosen" them up a bit - dip them for about 30
seconds into boiling water & remove immediately. Keep the water boiling & add the
cauliflower. Boil for 5-10 minutes or until soft. Drain & return to pot. Using a hand-masher,
mash the cauliflower until it has an "oatmeal-like" texture.
2) Build your lasagna!
1) coat the bottom of a 8x8 pyrex baking dish with a small amount of sauce
2) set pasta on top of the sauce (2 pieces)
3) spoon some of the cauliflower onto the pasta - about 1/2 to 2/3 cup, smooth into an even
layer
4) layer the zuchinni 4 or 5 medallions per row - be generous!
5) sprinkle a handful of mozarella on top
6) drop about 1/4 cup of sauce on top of the mozarella
7) place 2 more pieces of pasta on top & press gently to even out the layer
layer
9) place as much spinach as you like onto the cauliflower
10) rip up the basil* & sprinkle on to the spinach
13) use up the rest of the sauce on top of the lasagna & gently smooth out, pressing it into the
edges so it will drip down to the other layers
14) finish off by sprinkling another handful of mozarella on top
3) Cover loosely with aluminum foil & bake at 375 for 45 minutes. Remove foil and bake for
another 5-10 minutes or until top cheese is bubbly and melted. Place a cookie sheet (covered
in foil) underneath the pan to catch drips!
4) Remove from oven & allow to set for 10 minutes before cutting & serving. Makes 4-6
servings.
Pasted from <http://oboe-wan.blogspot.com/2007/09/vegan-lasagna.html>
Recipes 2 Page 913

Lets Make a Date
November 16, 2007
8:29 AM
August 25, 2007

Lets Make a Date
The Date Palm has been around for thousands of years in North Africa and
the Middle East. The edible fruit, the date, is small, brown and very sweet.
Because the inner layer of the fruit wall is fleshy, the date fruit is actually
classified as a berry.
Dates are very nutritious containing thiamine, riboflavin, niacin, B6,

pantothenic acid and vitamin A. They are rich in the minerals iron, calcium,
magnesium, phosphorus and potassium, high in natural sugars, contain
folate and are good source of fiber.
Health wise dates are beneficial for anemia, constipation and fatigue and
well worth adding to your five-a-day fruit list.
Fresh dates have less calories than dried dates but they are generally only
available in their dried form in most supermarkets. Dried dates can be
stored, airtight, at room temperature in a cool, dry place for up to 6
months or up to a year in the refrigerator. They are an excellent addition to
desserts, baked goods and smoothies.
Dark Dream Smoothie (Raw)
From Shazzie's Detox Delights
2 bananas, peeled
1 punnet of blueberries
1 papaya, skinned and de-seeded
2 dates, stoned
Chop the dates. Blend all ingredients and drink.
Easy Vegan Date Macaroons

From Jolinda Hackett, Your Guide to Vegetarian Cuisine, About.com
If you've got a food processor, this sugar-free vegan macaroon recipe takes
just a few minutes to make.
8 medium sized dates

1 banana
1 1/2 cups coconut flakes (sugar-free)
Remove the pits from dates. Place ingredients in a food processor, and
process until smooth. Depending on the size of the dates and the ripeness
of the bananas, you may need to add more or less coconut to get the right
consistency. Mixture should be moist, but not gooey. Bake at 325F/165C
10-15 minutes, until done. Cookies will be soft, but should cook enough to
have a golden brown bottom and hold together well.
Almond Date Milk (Raw)

From HappyCow
Recipes 2 Page 914

1 1/2 cup raw almonds, already soaked
2 1/2 cup water
pinch ground cardomon
pinch ground cinnamon
Use almonds that have been soaked in filtered water for at least 10 hours.
Place all ingredients in a blender, and blend until smooth. You can drain the
mixture through a cheese cloth or strainer for a smoother drink. Serves 2-3
Date & Aubergine Tagine with Couscous with Toasted Almonds and Fresh
Mint From the VegetarianCookerySchool
Date & Aubergine Tagine

A Tagine is a North African stew named after the traditional earthenware
cooking pot with a conical lid. Tagines are always served on top of a large
mound of steaming couscous.
Serves 4 to 6
2 tbsps olive oil

3 garlic cloves, peeled & chopped
1 red chilli, halved & de-seeded
1/2 tsp cumin seeds
1 tsp ground coriander
1 tspoon paprika
1/2 tsp turmeric
1/2 cinnamon stick
1 bay leaf
1 large potato, peeled & chopped into bite sized pieces
2 1/2 cups (600ml) boiling water
1 small aubergine, chopped into same sized pieces
1 cup (200g) squash, peeled & chopped into same sized pieces
1/2 cup (100g) dates chopped in half
1 tbsp lemon juice
fresh chopped parsley
Heat the olive oil in a wok or large casserole & fry the onion until
translucent. Add the garlic, chilli & spices & stir-fry for a few minutes, until
the spices are fragrant. Add the potato and stir-fry for a couple of minutes.
Pour in the boiling water, enough to cover, bring to the boil & simmer
gently for 10 minutes. Add the aubergine and the squash and simmer until
all the vegetables are tender, about 10 minutes, and the sauce has
thickened. Add the dates, take off the heat & leave for a couple of hours to
let the spices infuse the sweet dates. Remove the cinnamon stick, chilli &
bay leaf. Add the lemon juice & season with salt & freshly ground black
pepper. Garnish with plenty of freshly chopped parsley. Serve the couscous
piled onto a serving dish & top with the tagine.
Couscous with Toasted Almonds & Fresh Mint

1 cup (200g) couscous
1 tbsp olive oil
1/2 tsp turmeric
3 1/2 tbsps (50g) flaked almonds, toasted
chopped fresh mint
Recipes 2 Page 915

chopped fresh mint
Place the couscous in a large heat-proof bowl & mix in the turmeric. Pour
on the boiling water, stir in the olive oil. Leave to stand, until all the water
has been absorbed. Fluff up the couscous with a fork. Season to taste &
add the toasted almonds & chopped fresh mint.
Pasted from <http://thevegandiet.blogspot.com/2007/08/lets-make-date.html>
Recipes 2 Page 916

Unbeatable vegan chocolate chip oatmeal cookie recipe
November 16, 2007
8:32 AM
Unbeatable vegan chocolate chip oatmeal

cookie recipe
How to make delicious Chocolate-chip Oatmeal cookies from organic,
non-animal derived ingredients.
Are you vegan (one who abstains from eating or using animal derived products) or trying to be vegan? Have
you given up all hope of having cookies that taste like home-made cookies that you enjoyed before
abstaining from using butter and eggs? Concern yourself no longer. I am going to provide you with a recipe
that I have used literally hundreds of times with tremendous culinary success. These cookies taste so good
that you will find yourself with a new problem, convincing your friends, vegan and non-vegan alike, that
there are no animal ingredients in them at all.
To begin, the ingredient list:
1 and 1/2 cups of FLOUR. (Go for about a tablespoon less than this, actually. And I use organic flour).
1 teaspoon BAKING SODA
1 teaspoon SALT
3/4 cup of CANOLA OIL
2 tablespoons vanilla SOY MILK
1 & 1/3 cups of UNREFINED SUGAR
2 EGG REPLACER EGGS [I use ENERG EGG REPLACER and have found this to work best. This can be found in
most health food stores. One could also use any one of the following: soaked and drained flax seeds (soak
flax seeds for about an hour or two, drain the seeds out and use the remaining mush) , half a banana,
tapioca starch with water or simply two tablespoons of water).
1 1/2 tablespoons VANILLA EXTRACT (yes, 1 and 1/2 tablespoons. Oh, and use the real thing, it does make a
difference).
2 1/2 cups quick organic OATMEAL
12 oz. of organic, CHOCOLATE CHIPS (Tropical Source makes the best chocolate chips, in my opinion. They
are organic and use unrefined sugar. You can also find these in most health food markets, or ask them to
order them for you if they don't).
Now, how to mix and bake them:
Heat your oven to 350 degrees.
Mix FLOUR, BAKING SODA and SALT together. Set aside.
Mix together the OIL and SUGAR. Mix until creamy.
Mix your EGG REPLACER well (this is very important).
Add the egg replacer mixture to the sugar/oil mixture. Add about a third of the egg replacer miture at a
time, stirring it in a bit before adding the rest.
Add the SOY MILK.
Add the VANILLA.
Stir this mixture until it is a uniform color (this will not take long).
Slowly stir in the FLOUR mixture. Mix this well.
Stir in OATMEAL and CHOCOLATE-CHIPS.
Place large tablespoons full of the batter onto an ungreased cookie sheet (an air filled cookie sheet works
best, as the air between the two layers of the sheet keeps the bottom of baked items from burning).
Bake the cookies for about 9 to 13 minutes (ovens vary in temperature). Check them by gently pressing on
the top of one of the cookies (BE CAREFUL! The chocolate-chips become like molten rock when cooking. I
have burned myself more than once on a hot chocolate-chip). If the inside looks moist, but not too wet,
they are probably done. It might take you a couple of tries to get the time down, so bake only a few at a
time when starting out. Do not, I repeat, do not expect to see them turn slightly brown when done cooking.
Without real eggs, they will not get that dark. They will, however, turn a golden tan.
When they are done, remove them from the oven and allow them to sit on the sheet for about a minute or
two before placing them on a wire rack. Be careful with them as they tend to be quite delicate until they
have cooled.
You will find that they do not melt down exactly like cookies made using animal ingredients, but neither
you, nor anyone else will be able to taste the difference; IF you make them correctly.
I have fed these to many non-vegans and non-vegetarians and have had the same reaction from each and
every one of them, "These have no eggs or butter? Damn. Are you sure, because these are good. I mean
Recipes 2 Page 917

GOOD."
So go ahead and wallow in your own crapulence as you indulge yourself in these wonderful Vegan, organic
delights.
Pasted from <http://mnmn.essortment.com/veganchocolate_opx.htm>
Recipes 2 Page 918

"Chicken" Pot Pie in a Pan
11:26 AM

The Washington Post, January 9, 2008
• • Course: Main Course
Summary:
An already-streamlined version of pot pie is made even easier with the substitution
of precooked vegetarian chicken (made from soy-based protein). The crust is baked
separately while the filling cooks on the stovetop.
To some, the smell of vegetarian chicken in this dish may be pronounced or
offputting. The original recipe, called Turkey Pot Pie in a Pan, uses 2 1/2 pounds of
turkey drumsticks that are first browned in a skillet and then braised in vegetable-
filled chicken broth for 1 hour, until the meat falls off the bone. The skin is discarded
and the meat cut into small pieces.
8 servings
Ingredients:
• • 2 tablespoons vegetable oil
• • 1 medium yellow onion, chopped (about 1 cup)
• • 2 ribs celery, chopped
• • 1 medium carrot, finely chopped
• • 1 bay leaf
• • 2 1/2 cups low-sodium chicken or vegetable broth
• • 1 large (10 to 12 ounces) russet potato, peeled and cut into small dice
• • 1 cup heavy cream
• • 1 teaspoon thyme leaves (may substitute 1/2 teaspoon dried thyme)
• • 1 store-bought or homemade pie-crust dough (for a 9-inch pie)
• • 14 to 16 ounces vegetarian chicken (nuggets, slices or drumsticks)
• • 1 cup frozen peas, defrosted
• • Kosher salt
• • Freshly ground black pepper
Directions:
Heat the oil in a large skillet (10 or 12 inches in diameter) over medium heat, until it
shimmers. Add the onion, celery, carrot and bay leaf; cook, stirring, for 8 to 10
minutes, until the vegetables have softened. Add the broth; when it has heated
through, add the potato, cream and thyme. Increase the heat to medium-high to
bring the mixture just to a boil, then reduce the heat to medium and cook uncovered
for 20 to 25 minutes, stirring occasionally.
Meanwhile, preheat the oven to 400 degrees. Line a large baking sheet with
parchment paper or a silicone liner.
Roll out or trim the pastry dough to a circle 1/2 inch larger than the diameter of the
skillet. Transfer to the baking sheet and bake for about 20 minutes or until golden
brown.
When the pastry has about 10 minutes left in the oven, cut or tear the vegetarian
chicken into small pieces (smaller than bite-size). Add to the pot-pie mixture in the
skillet along with the peas and cook for 5 to 8 minutes, stirring, or until those
ingredients are heated through. Season with salt and pepper to taste. Discard the
bay leaf. Remove from the heat and place the baked pastry crust on top of the
mixture in the skillet. Serve hot, at the table.
Recipe Source:
Based on a recipe from "Braises and Stews: Everyday Slow-Cooked Recipes," by Tori
Ritchie (Chronicle, 2007).
359 calories, 23g fat, 10g saturated fat, 43mg cholesterol, 486mg sodium, 25g
carbohydrates, 5g dietary fiber, 14g protein.
Tested by Mary Pat Flaherty for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.
Pasted from <http://projects.washingtonpost.com/recipes/2008/01/09/chicken-pot-pie-pan/printer/>
Recipes 2 Page 919

Recipes 2 Page 920
Davidovas Family's Vegetarian Turkey Loaf
11:28 AM

The Washington Post, November 15, 2006
• • Cuisine: American
• • Features: Holiday, Meatless (Thanksgiving)
Summary:
Beltsville residents Vladimir and Amarilia Reis Davidovas have made this dish for about
15 years. Starting with a friend's recipe, they added the pineapple for sweetness and
color. They prefer the frozen Meatless Smoked Turkey Vegetable Protein Roll made by
Worthington, available at the Potomac Adventist Book & Health Food Store in Silver
Spring, 301-572-0700.
The turkey loaf and stuffing can be roasted 1 day in advance, then cooled, covered and
refrigerated. Reheat in a 350-degree oven for 30 minutes.
10 to 12 servings
Ingredients:
For the turkey loaf
• • 4 medium cloves garlic, finely minced
• • 1/2 stick (4 tablespoons) unsalted butter, softened
• • 1 1/2 tablespoons vegetarian no-chicken soup base, such as Better Than
Bouillon brand
• • 1 (4-pound) meatless smoked turkey loaf, such as Worthington brand (may
substitute four 1-pound loaves of meat substitute, such as Quorn brand),
preferably thawed
• • 1 can (1 pound, 20 ounces) sliced pineapple, juice reserved (may substitute
one whole pineapple, peeled, cored, and cut into 1/4-inch slices)
• • 1 1/2 cups ginger ale
For the stuffing
• • 1 stick (8 tablespoons) unsalted butter
• • 1 large onion, finely diced (about 2 cups)
• • 2 stalks celery, trimmed and cut into 1/4-inch dice
• • 6 to 7 ( ) finely chopped scallions, white and light -green parts
• • 1 medium red bell pepper, stemmed, cored and cut into 1/4-inch dice
• • 8 ounces whole white button mushrooms, coarsely chopped
• • 1 can (14 ounces) hearts of palm, drained and cut into 1/2-inch pieces, with
woody ends trimmed
• • 10 ounces sliced black olives
• • 1 to 2 teaspoon ( ) salt-free seasoning blend, such as Mrs. Dash
• • 1 can (14 ounces) vegetarian chicken broth (or other broth)
• • 1 pound ( ) package dried stuffing mix (do not use instant)
• • 1 cup finely chopped flat-leaf parsley (from 1/2 bunch)
Directions:
For the turkey loaf: Preheat the oven to 400 degrees. Have ready a 9-by-14-inch
roasting pan or baking dish.
In a small bowl, combine the garlic, butter and vegetarian soup base until smooth. Rub
all of the mixture on all sides of the vegetarian turkey roll and place the roll in the pan
or baking dish. Arrange some of the pineapple slices on top of the roll and place the
remaining slices alongside. Pour the reserved pineapple juice and 1 cup of the ginger
ale over the turkey roll. Roast for 45 to 55 minutes (depending on whether you started
with a thawed or frozen roll) or until the turkey roll is golden brown, basting several
times with the remaining 1/2 cup of ginger ale and cooking juices that have
accumulated during that time. (There should be about 1/2 inch of sauce at the bottom
of the pan until the end, when the liquid reduces to a syrupy glaze. If the loaf has
browned but the glaze has not yet reached the right consistency, transfer the loaf to a
cutting board and continue to roast the glaze for 5 minutes.)
Recipes 2 Page 921

While the turkey roll is roasting, prepare the stuffing: Lightly grease a large baking
dish.
In a large saute pan over medium heat, melt the butter. Add the onion and increase
the temperature to medium-high. Cook for 7 to 10 minutes, until soft and slightly
golden in color. Add the celery, scallions, bell pepper, mushrooms, hearts of palm and
black olives and cook for 3 to 5 minutes, stirring constantly, until the vegetables have
softened. Add the seasoning blend to taste and the broth, stirring to combine. Cook
for 1 to 2 minutes (the mixture should come to a low boil), then add the dried stuffing
mix and parsley, stirring just to combine. Transfer to the baking dish, cover tightly with
aluminum foil and place in the oven to bake for 30 minutes, while the turkey roll is
roasting.
To serve, transfer the loaf to a cutting board and let rest for 2 minutes before cutting
into slices. Arrange on a warm serving platter, placing the baked pineapple slices on
top and around the edges. Serve with the warm stuffing.
Tested by Anne McDonough for The Washington Post.
© 2007 The Washington Post Company
Ads by Google
Pasted from <http://projects.washingtonpost.com/recipes/2006/11/15/davidovas-familys-vegetarian-turkey-

loaf/printer/>
Recipes 2 Page 922

Red-Braised "Shrimp" and Tofu With Bok Choy
11:29 AM
Red-Braised "Shrimp" and Tofu With Bok

Choy
• • Cuisine: Asian
• • Features: Fast, Meatless
Summary:
This hearty, Chinese-style entree can be served as is or over steamed jasmine rice.
Rock shrimp, preferably not frozen, are called for in the original recipe, but we also
tested this using vegetarian "shrimp" (made from a soy-based protein) that were
first defrosted.
4 to 6 servings
Ingredients:
• • 1/2 cup low-sodium chicken or vegetable broth
• • 3 tablespoons tamari or low-sodium soy sauce
• • 2 tablespoons rice wine vinegar
• • 1 1/2 tablespoons ketchup
• • 1/4 to 1/2 teaspoon crushed red pepper flakes
• • 2 to 3 tablespoons vegetable oil
• • 1 medium shallot
• • 1-inch piece ginger root, minced
• • 1 medium clove garlic, minced
• • 8 ounces firm tofu, drained and cut into 1/2-inch cubes
• • 6 scallions (root ends trimmed), including tops, cut into 2-inch lengths
• • 1 1/2 pounds bok choy, trimmed and coarsely chopped
• • 9 ounces vegetarian shrimp, defrosted and cut in half horizontally (may
substitute 12 ounces peeled and deveined rock shrimp)
• • 1 tablespoon cornstarch
• • 1/4 cup water
Directions:
Combine the broth, tamari, vinegar and ketchup in a small bowl or measuring cup to
form a sauce. Add the crushed red pepper flakes to taste.
Heat the oil in a large wok or large saute pan over medium-high heat until the oil
shimmers. Add the shallot, ginger and garlic and cook for 30 seconds, stirring
constantly, until fragrant. Add the tofu and scallions and stir gently to distribute
evenly, being careful not to break up the tofu. Add the bok choy and the sauce
mixture and cover; bring to a boil, increasing the heat if necessary. Reduce the heat
to medium-low and cook, covered, for 10 minutes. Add the vegetarian shrimp; cover
and cook for 2 minutes or until heated through (if using rock shrimp, cook for 5
minutes).
Meanwhile, combine the cornstarch and water in a small cup, then add to the wok
or pan and cook, stirring constantly, for about 1 minute, until the sauce starts to
thicken. Serve immediately.
Recipe Source:
Adapted from "The Asian Grill," by Corinne Trang (Chronicle, 2006).
170 calories, 7g fat, 1g saturated fat, n/a cholesterol, 887mg sodium, 13g
Tested by Bonnie S. Benwick for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2008/01/09/red-braised-shrimp-and-tofu-bok-

choy/printer/>
Recipes 2 Page 923

Vegetarian Burgers
11:31 AM
Vegetarian Burgers
The Washington Post, February 1, 2006
• • Features: Fast, Healthy, Meatless
Summary:
While staff writer Jackie Spinner was a correspondent in Baghdad from May 2004 to
November 2005, she volunteered to cook for the bureau at least once a week. "My
war zone meals were a way to bring everybody together," she wrote, " -- Iraqi
guards, translators and Western correspondents. We started each meal with a
poem, our love of words uniting us in the midst of suicide bombings, mortar attacks
and kidnapping threats."
With no measuring spoons in her Baghdad kitchen, she had to approximate the
amount of the ingredients. Here's a more user-friendly version. Also, in Baghdad, she
had to use regular yellow mustard. In her kitchen at home, she would opt for Dijon-
style.
In Baghdad, Jackie and her colleagues ate these plain, but you can serve them on
toasted buns. Leftover patties can be frozen.
4 to 6 servings
Ingredients:
• • 2 tablespoons unsalted butter
• • 1/2 cup finely chopped onion
• • 2 cloves garlic, finely chopped
• • 1 teaspoon ground cumin
• • 1 teaspoon chili powder
• • Salt
• • 2 cans (30 ounces) red kidney beans, rinsed and drained
• • 1 teaspoon yellow mustard (or Dijon-style mustard, may substitute a pinch
of mustard powder)
• • 2 tablespoons ketchup
• • 1/2 cup rolled oats
• • 2 medium carrots, peeled and finely grated
Directions:
In a medium pan over medium heat, melt 1 tablespoon of the butter. Add the onion
and garlic and cook until translucent, about 3 minutes. Add the cumin, chili powder
and salt and pepper to taste. Remove from the heat and set aside.
In a large bowl, mash the beans with your hands (it's okay if some of the beans
remain whole). Add the mustard, ketchup, oats, carrots and the onion mixture and
mix until well combined. Form into about large 6 balls. Do not flatten into patties.
In the same pan over medium heat, melt 1 teaspoon of the butter. Cook 2 balls at a
time. After about 2 minutes, flatten each ball slightly with a spatula but do not make
them too thin. After another 2 minutes, or when the patties are firm enough to hold
together, flip over. Cook an additional 2 minutes until browned and heated through.
Repeat with the remaining butter and balls. Serve hot.
Recipe Source:
Adapted from correspondent Jackie Spinner.
Pasted from <http://projects.washingtonpost.com/recipes/2006/02/01/vegetarian-burgers/printer/>
Recipes 2 Page 924

Vegetarian Chili With Butternut Squash and Rutabaga
11:32 AM
Vegetarian Chili With Butternut Squash and

Rutabaga
The Washington Post, December 6, 2006
• • Cuisine: Central/South American
• • Features: Healthy, Meatless
Summary:
It's not really chili, of course, but this has a deep, smoky flavor and is quite hearty.
Don't be afraid to make this recipe's big batch; it freezes well. Serve with tortilla
chips or steamed rice.
8 to 10 servings
Ingredients:
For the chili
• • 2 tablespoons canola oil
• • 1 sweet onion, coarsely chopped
• • 3 carrots, cut into 1/4-inch dice
• • 1 tablespoon finely chopped garlic
• • 1 can (28 ounces) chopped tomatoes and their juices
For the chili
• • 1 small butternut squash, peeled and cut into 1/2-inch dice (about 4 cups),
or 1-pound package diced butternut squash
• • 1 medium rutabaga, peeled and cut into 1/2-inch dice (about 2 cups)
• • 1 pound frozen corn kernels
• • 1 can (15 ounces) kidney beans, with their liquid
• • 1 can (15 ounces) black beans, with their liquid
• • 2 to 4 tablespoons ( ) chili powder
• • 2 chipotle chili peppers in adobo, coarsely chopped
• • Coarse kosher salt
For the garnish
• • Diced plum tomatoes, for garnish
• • Shredded extra-sharp cheddar cheese, for garnish
• • Diced avocado, for garnish
• • Finely chopped cilantro, for garnish
• • Finely diced red onion, for garnish
Directions:
Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and
garlic and cook for 5 minutes, until crisp-tender. Add the tomatoes, squash and
rutabaga and increase the heat to medium-high, bringing the mixture to a boil.
Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Add
the corn, beans, chili powder to taste, chipotle chili peppers and salt to taste, stirring
to combine. Increase the heat to medium-high and bring to a boil, then reduce the
heat to medium-low and cook for 20 minutes, stirring once or twice. Serve with
bowls of the garnishes.
Recipe Source:
Adapted from "Starting With Ingredients," by Aliza Green (Running Press, 2006).
196 calories, 3g fat, n/a saturated fat, n/a cholesterol, 516mg sodium, 39g
Pasted from <http://projects.washingtonpost.com/recipes/2006/12/06/vegetarian-chili-butternut-squash-

and-rutabaga/printer/>
Recipes 2 Page 925

Recipes 2 Page 926
Vegetarian Corn Chowder
11:33 AM

The Washington Post, August 30, 2006
• • Course: Main Course, Soup
• • Features: Kid-Friendly, Meatless
Summary:
Corn chowder shouldn't taste like seafood chowder to which somebody forgot to
add the seafood.
Trouble is, most do. The best are insipidly watery and flavorless. The worst are
cloyingly thick, with enough cream to induce a coronary. In the middle are those so
overly spiced you could be slurping pork chowder for all you can taste.
Is it too much to ask that a corn chowder showcase just two things: the taste and
texture of fresh corn? Setting that as a goal, Associated Press writer J.M. Hirsch
began devising a better batch. It was easier than expected.
2 to 3 main-course servings
Ingredients:
• • 4 cups whole milk
• • 7 ears corn
• • 2 tablespoons olive oil
• • 1 1/4 cups diced yellow onion
• • 1 1/2 cups (1 large potato or 2 small) russet potatoes, cut in 1/4 inch dice
• • 1/2 teaspoon dried thyme leaves
• • 4 cloves garlic, minced
• • Salt
Directions:
In a large pot over medium-low heat, heat the milk until bubbles just begin to break
the surface.
Meanwhile, cut the corn kernels away, reserving the cobs. You should have 4 to 5
cups of kernels; set them aside.
When the milk is warm, add the corn cobs and cook for 10 minutes to flavor the
milk.
While the cobs are cooking, heat the olive oil in a large skillet over medium-high
heat. Add the onion, potatoes and thyme and cook for about 8 minutes, or until the
potatoes are just tender and the onion is becoming translucent. Add the garlic and
cook for 1 more minute.
Remove the cobs from the milk and discard them. Add the potato-onion mixture to
the milk and increase the heat to medium. Add the corn kernels and cook 15
minutes without allowing the mixture to boil. Season with salt and pepper to taste.
Recipe Source:
Adapted from J.M. Hirsch.
Tested by Jane Touzalin for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2006/08/30/vegetarian-corn-chowder/printer/>
Recipes 2 Page 927

Vegetarian Roasted Mushroom Lasagna
11:34 AM

Summary:
Though time-consuming, this rich lasagna entree -- with its layers of rosemary-
roasted mushrooms, nutty fontina cheese and slightly sweet Parmesan cream
sauce -- is certain to please those partaking of turkey as well as those who are not.
Amid the Thanksgiving chaos, if you have a few minutes (and a spare skillet), for a
garnish, saute some sliced mushrooms in equal parts oil and butter with a pinch of
rosemary leaves and scatter over the top of the lasagna.
In Advance: Assemble the lasagna and refrigerate for up to 2 days. The lasagna can
be reheated, covered with foil, at whatever temperature you set your oven for the
turkey. (This works best if you remember to roast the turkey on the second to lowest
oven rack and save the bottom rack for the lasagna.) Once you remove the turkey,
adjust the oven to 425 degrees and heat the lasagna, uncovered, for the final few
minutes to lightly brown the top layer of cream sauce and cheese.
4 to 6 servings
Ingredients:
For the vegetables:
• • 1 to 11/2 pound mixed mushrooms, such as button, cremini, portobello and
shiitake
• • 2 large sweet onions, such as Vidalia or Walla Walla
• • About 4 tablespoons olive oil
• • About 4 tablespoons unsalted butter, cut into small pieces
• • Salt and freshly ground black pepper to taste
• • Zest and juice from 1 lemon
• • 2 to 3 sprigs rosemary, leaves finely chopped, plus additional for garnish
For the noodles and cream sauce:
• • 12 to 16 ounces lasagna sheets
• • 1 1/2 cups heavy (whipping) cream
• • About 3/4 cup (3 ounces) freshly grated Parmesan cheese, plus additional for
garnish
• • Freshly grated nutmeg to taste
• • Salt and freshly ground white or black pepper to taste
To assemble:
• • Olive oil for the pan
• • 8 ounces fontina cheese, thinly sliced or grated, plus additional for garnish
Directions:
For the vegetables: Preheat the oven to 450 degrees.
Trim the stems from the mushrooms and discard or reserve for stock. Slice the caps
between 1/4 and 1/2 inch thick. Slice the onions about 1/4 inch thick.
Spread the mushrooms on 2 large rimmed baking sheets. Do not crowd them.
Spread the onions on 1 large rimmed baking sheet. The onions may overlap slightly.
Drizzle both the mushrooms and the onions with about 2 tablespoons of the oil, dot
with about 2 tablespoons of the butter and season well with salt and pepper. Using
your hands, toss to coat. Sprinkle the lemon zest and juice over the onions and toss
to coat.
Roast the mushrooms and onions, in batches if necessary, until softened and just
starting to brown, about 20 minutes. Transfer the sheets to a wire rack to cool
slightly. Sprinkle the mushrooms with the rosemary.
For the noodles and cream sauce: Bring a large pot of water to a boil. Working in
batches, cook the lasagna sheets, stirring occasionally so they do not stick together,
until tender. Carefully transfer the noodles to a colander, rinse with cold water and
Recipes 2 Page 928

transfer to a clean towel, laying them flat, to dry.
Meanwhile, in a small saucepan over medium-low heat, combine the cream and
Parmesan cheese and heat, stirring frequently, until a few bubbles surface. Continue
to simmer gently, stirring frequently, until the cheese melts and the sauce is fairly
smooth (the sauce will retain a slight graininess because of the cheese). Season with
nutmeg, pepper and a pinch of salt and stir to combine. Remove from the heat.
To assemble the lasagna, lightly oil a 9-by-13-by-2-inch (or similar size) baking dish.
Place 1 layer of the cooked pasta in the dish, overlapping the sheets slightly. Spread
1/3 of the mushrooms evenly over the pasta. Spread 1/3 of the onions evenly over
the mushrooms. Spread about 1/3 of the fontina over the onions and season lightly
with salt and pepper. Add a second layer of pasta, overlapping the sheets slightly.
Top with 1/2 of the remaining mushrooms and 1/2 of the remaining onions. Spoon
about 1/3 of the cream sauce over the onions and spread 1/2 of the remaining
fontina over the sauce. Add a third layer of pasta, overlapping the sheets slightly.
Top with the remaining mushrooms and onions. Spoon 1/2 of the remaining cream
sauce over the onions and spread the remaining fontina over the sauce. Top with a
fourth layer of pasta, pour the remaining cream sauce over the top, letting it run
down the sides a bit, and sprinkle with Parmesan and/or fontina cheese to garnish,
being sure to cover the pasta along the edge of the dish. (May set aside to cool to
room temperature, then cover and refrigerate for up to 48 hours.)
Cover the lasagna with aluminum foil and bake until warmed through, 30 to 40
minutes, depending on the oven temperature. (If heating refrigerated lasagna, allow
20 more minutes.) Remove the foil and bake until the filling is bubbling and the top
is golden, 15 to 20 minutes. Let stand about 5 minutes before cutting. Sprinkle with
additional rosemary to garnish.
Recipe Source:
Adapted from a recipe in "Pasta Improvisata," by Erica De Mane (Scribner, 1999).
Tested by Candy Sagon for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2002/11/20/vegetarian-roasted-mushroom-

lasagna/printer/>
Recipes 2 Page 929

Vita's Vegetarian 3-bean chipotle chili
11:35 AM
Vita's Vegetarian 3-Bean Chipotle Chili

The Washington Post, October 10, 2007
• • Features: Slow Cooker, Healthy, Meatless
Summary:
Chipotle peppers and liquid amino acids lend smoky and salt flavor to this meatless
chili. The extra step of soaking the beans makes them tender and keeps sodium
levels down. Serve with corn tortilla chips.
12 to 16 servings
Ingredients:
• • 8 ounces small dried red beans
• • 8 ounces dried white (navy) beans
• • 8 ounces dried black beans
• • 1/4 cup liquid amino acids, such as Bragg brand
• • 1 large red onion, finely or coarsely chopped
• • 2 1/2 tablespoons ground cumin
• • 2 teaspoons chili powder
• • 5 medium tomatoes, coarsely chopped
• • 8 medium cloves garlic, smashed
• • 2 to 3 chipotle peppers en adobo (may include or wipe away excess sauce,
depending on the desired level of heat)
• • 2 to 3 cups corn kernels (from 4 ears)
• • 1/2 cup coarsely chopped cilantro leaves
• • 2 tablespoons maple syrup
• • Salt
Directions:
Thoroughly wash the dried beans and pick through to discard any hard bits. Place in
a large bowl and cover with water; let soak overnight or up to 12 hours.
Drain and transfer to a slow cooker; fill with water that is at least 2 inches above the
beans. Cook on high heat for about 3 to 6 hours or until the beans are tender; the
time it takes will depend on how hot your cooker gets. Drain the beans, reserving
their cooking liquid, and salt and pepper the beans to taste. Set aside.
In a large pot over medium heat, heat the liquid amino acids. Add the onion and
cook for 10 minutes, stirring, until the onion begins to soften. Add the cumin and
chili powder, stirring to mix well.
Meanwhile, combine 4 of the tomatoes, garlic and chipotle peppers in a food
processor or blender; puree, and then add to the onion mixture and cook for 10
minutes, stirring occasionally. Add the cooked beans, corn kernels and the remaining
chopped tomato. If you like more liquid in your chili, add some of the reserved bean
cooking liquid. Cover and cook for 30 minutes, then remove from the heat and add
the cilantro and maple syrup, mixing well. Let stand for 10 minutes before serving.
Taste and adjust seasoning as needed.
Recipe Source:
From Levita D. Mondie-Sapp.
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas-vegetarian-3-bean-chipotle-

chili/printer/>
Recipes 2 Page 930

All-Purpose Nearly Normal Gluten-Free Chocolate
Chip Cookies
All-Purpose Nearly Normal Gluten-Free
11:38 AM

• • Course: Dessert
Summary:
This recipe yields a thin, crisp cookie with the slightly gooey texture of the famed Toll
House variety. It is difficult to tell that these are gluten-free, save for a slightly grainy
finish that might go undetected.
Makes about 48 cookies
Ingredients:
For the basic flour mix
• • 1 cup white rice flour
• • 1 cup potato starch (not potato flour)
• • 1 cup cornstarch
• • 1/2 cup corn flour
• • 1/2 cup tapioca flour or tapioca starch
• • 4 teaspoons xanthan gum
For the cookies
• • 16 tablespoons (2 sticks) vegan solid shortening, such as Earth Balance
Natural Shortening, at room temperature (may substitute a combination of
vegan shortening and unsalted butter)
• • 1 cup packed light brown sugar
• • 1/2 cup sugar
• • 1 teaspoon salt
• • 2 teaspoons vanilla extract
• • 2 large eggs
• • 1 teaspoon baking soda
• • 1/2 teaspoon baking powder
• • 2 cups (one 12-ounce package) semisweet chocolate morsels
• • 1 1/2 cups chopped pecans (optional)
Directions:
For the basic flour mix: Combine the ingredients in a container with a tight-fitting lid.
Measure out 2 1/4 cups for this recipe; cover and store the remaining flour mix in
the refrigerator or in a cool place for another use.
For the cookies: In the large bowl of a stand mixer or using a hand-held mixer on
medium speed, beat the shortening. Add the sugars, salt and vanilla extract, mixing
until fluffy. Add the eggs, baking soda and baking powder, then add the basic flour
mix, combining until well blended. Add the chocolate morsels and the nuts, if using.
Wrap the dough in plastic wrap and refrigerate for about 1 hour.
When ready to bake, preheat the oven to 350 degrees. Line 2 large rimmed baking
sheets with parchment paper.
Drop the chilled dough onto the baking sheets by teaspoonfuls spaced about 1 inch
apart (the cookies will not spread much). Bake for 9 to 12 minutes or until the tops
are lightly browned. Transfer the sheet to the stovetop to cool for 5 minutes, then
transfer the cookies to a wire rack to cool completely.
Recipe Source:
From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating"
(BookSurge, 2007).
Tested by Kim O'Donnel for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2007/08/08/gluten-free-chocolate-chip-

cookies/printer/>
Recipes 2 Page 931

Recipes 2 Page 932
All-Purpose Nearly Normal Gluten-Free Scones
11:39 AM

• • Course: Breakfast, Bread
• • Features: Fast
Summary:
These may be fluffier than regular scones, with a softer crumb -- closer to a biscuit, even.
The tops brown nicely, but they could be brushed with melted butter before baking for
extra flavor.
Makes eighteen 2-inch scones
Ingredients:
For the scones
• • 2 teaspoons baking powder
• • 1/2 teaspoon baking soda
• • 4 tablespoons vegan solid vegetable shortening, such as Earth Balance Natural
Shortening
• • 2 large eggs, beaten
• • 3/4 cup plain yogurt
• • 1/2 cup add-ins, such as fruit, nuts or chocolate morsels (optional)
Directions:
Measure out 2 cups for this recipe and place in a large mixing bowl; cover and store the
remaining flour mix in the refrigerator or in a cool place for another use.
For the scones: Preheat the oven to 400 degrees. Line a large baking sheet with
parchment paper.
Add the sugar, baking powder and baking soda to the basic flour mix, stirring to mix well.
Use a pastry cutter or two knives to cut the shortening into the dry ingredients. Add the
beaten eggs and yogurt, stirring to combine, then add the fruit, nuts or chocolate, if
using, stirring to combine.
Drop the batter onto the baking sheet in heaping tablespoonfuls spaced about 2 inches
apart. Bake for 10 to 12 minutes, until the tops are lightly browned. Serve warm.
Recipe Source:
From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating" (BookSurge,
2007).
Pasted from <http://projects.washingtonpost.com/recipes/2007/08/08/gluten-free-scones/printer/>
Recipes 2 Page 933

Cookies 'n' Cream Cupcakes
11:41 AM

Related Story
Summary:
These vegan cupcakes, which will make you nostalgic for childhood, are simple to
prepare.
1 dozen
Ingredients:
For the cupcakes
• • 1 cup flour
• • 1/3 cup unsweetened cocoa powder (Dutch process or regular)
• • 1/4 teaspoon salt
• • 1 cup soy milk
• • 1 teaspoon apple cider vinegar
• • 1/3 cup canola oil
• • 1 teaspoon vanilla extract
• • 1/2 teaspoon almond extract, chocolate extract or more vanilla extract
• • 10 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, coarsely
chopped
For the frosting
• • 1/2 cup nonhydrogenated shortening
• • 1/2 cup nonhydrogenated margarine, such as Earth Balance
• • 3 1/2 cups confectioners' sugar, sifted if clumpy
• • 1 1/2 teaspoons vanilla extract
• • 1/4 cup plain soy milk or soy creamer
• • 5 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, finely
mashed, plus 6 of the cookies, cut in half, for garnish
Directions:
For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or
aluminum foil liners.
In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa
powder, baking soda, baking powder and salt. Set aside.
In a large bowl, whisk together the soy milk and vinegar; set aside for a few minutes to
curdle. Add the sugar, oil and vanilla extract and other extract, if using, and beat until
foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain (a
few small lumps are okay). Add the chopped cookies to the batter, stirring just to
combine. Spoon the batter into the liner cups, filling them three-quarters full. Bake for
18 to 20 minutes or until a toothpick inserted into the center comes out clean. Transfer
to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting: In the bowl of a stand mixer or in a
large bowl using a hand mixer, beat the shortening and margarine on medium-high
speed for about 5 minutes, until well combined and fluffy. Reduce speed to low to add
the sugar until incorporated, and then increase to medium-high speed to beat for about
3 minutes. Add the vanilla extract and soy milk or creamer; beat on the same speed for 5
to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
To assemble: Frost the cupcakes generously and top each cupcake with half of a
sandwich cookie by inserting the cut end into the frosting. Store in a sealed container for
up to 3 days.
Recipe Source:
Adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and
Recipes 2 Page 934

Terry Hope Romero (Marlowe & Co., 2006).
Tested by Leigh Lambert for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions
Pasted from <http://projects.washingtonpost.com/recipes/2006/11/29/cookies-n-cream-cupcakes/printer/>
Recipes 2 Page 935

Rumnog Pecan Cookies
11:42 AM

Summary:
Rummy, nutty and chewy, these would be delicious even without the icing, which
adds sweetness and a second punch of rum flavor. Rum extract, which contains a
trace of the alcohol found in rum, or apple cider can be substituted for the rum.
STORE: In an airtight container for up to 1 week. The dough, wrapped well and
placed in a heavy-duty resealable plastic food storage freezer bag, can be frozen for
up to 2 months. Baked cookies should be frozen without the icing.
Makes 24 cookies
Ingredients:
For the cookies
• • 1/4 cup soy or rice milk
• • 1 cup plus 2 tablespoons sugar
• • 1 tablespoon molasses
• • 2 tablespoons dark rum
• • 1 1/2 cups flour
• • 1/4 cup cornstarch
• • 1 1/2 teaspoons baking powder
• • 1/2 teaspoon freshly grated nutmeg, plus more for garnish (optional)
• • 1/2 teaspoon ground cinnamon
• • 2 cups coarsely chopped pecans
For the icing
• • 2 tablespoons nonhydrogenated vegan margarine, at room temperature
• • 2 cups confectioners' sugar, plus more as needed
• • 2 tablespoons soy milk, soy creamer or rice milk
• • 1/4 teaspoon vanilla extract
• • Colored sugar sprinkles, for garnish (optional)
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 2
baking sheets with parchment paper.
For the cookies: Combine the oil, soy or rice milk, sugar, molasses, rum and vanilla
extract in a large mixing bowl; beat at medium-high speed for 2 to 3 minutes or until
slightly foamy. Stop the motor and use a fine-mesh strainer to sift in the flour,
cornstarch, baking powder, baking soda, spices and salt. Mix well on low speed until
a soft dough forms.
Place the chopped pecans on a flat plate or piece of wax paper on a work surface.
Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll
them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time
onto the nuts and then roll (the dough will firm up slightly as it sits). Place the balls 2
inches apart on the baking sheets; bake 1 sheet at a time for about 10 to 14 minutes
or until the cookies have puffed a bit and do not look raw. Let the cookies cool on
the sheet for 5 minutes before transferring to a wire rack to cool completely.
For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3
minutes, until it is smooth and creamy. Stop the motor and add the confectioners'
sugar; use a fork to combine. On low speed, add the soy milk, soy creamer or rice
milk, the rum and the vanilla extract; increase the speed to medium or medium-high
and beat until the consistency of buttercream frosting is achieved. Spread 1
teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored
sprinkles, if desired. Allow the icing to become firm before storing the cookies.
Recipe Source:
Recipes 2 Page 936
Recipe Source:
Adapted from "Veganomicon: The Ultimate Vegan Cookbook," by Isa Chandra
Moskowitz and Terry Hope Romero (Marlowe, 2007).
Pasted from <http://projects.washingtonpost.com/recipes/2007/12/12/rumnog-pecan-cookies/printer/>
Recipes 2 Page 937

Vita's Barbecue Tofu
11:43 AM

Summary:
This recipe works best with extra-firm tofu and can pass as chicken,
especially if served the day after it has been prepared, when the texture of
the tofu is even tighter. Tofu from the bulk bins in whole-food stores also
works exceptionally well.
The dish can be made in advance and refrigerated in an airtight container for
up to 2 days.
4 servings
Ingredients:
For the sauce
• • 1 12-ounce bottle store-bought vegan barbecue sauce, such as
Annie's Naturals Organic BBQ
• • 2 teaspoons maple syrup
• • Pinch cayenne pepper (optional)
For the tofu
• • Canola oil, for frying
• • 1/2 teaspoon onion powder
• • 1/2 teaspoon garlic powder
• • 1/2 teaspoon ground ginger
• • 28 to 32 ounces (2 blocks) extra-firm tofu, such as Spring Creek or
White Wave brand, cut into at least 18 cubes of equal size
Directions:
For the sauce: In a large saucepan over low heat, combine the barbecue
sauce, maple syrup and cayenne pepper to taste, if desired. Cover and keep
warm on the lowest possible setting.
For the tofu: Pour enough oil into a large cast-iron skillet to fill at least 2
inches; heat over medium-high heat for about 15 minutes. To test whether
the oil is hot enough, drop one of the chunks of tofu into it. If the oil
immediately sizzles, then it is ready.
Meanwhile, in a large plastic bowl with a tight-fitting lid, combine the liquid
amino acids, onion powder, garlic powder and ground ginger; add the cubes
of tofu and seal the lid. Invert the bowl, turning it over gently a few times
until the tofu is evenly coated. Taste and adjust seasoning as needed.
Working in batches, add the coated tofu to the hot oil and fry, turning the
cubes, for 8 to 10 minutes or until an evenly crisp, golden brown coating
forms. Do not crowd the skillet; adjust the heat as necessary. Use a slotted
spoon to transfer the tofu directly to the warm barbecue sauce. Allow all of
the fried tofu to cook in the sauce for about 30 minutes on the lowest
possible setting, stirring gently to avoid breaking up the tofu. Serve hot.
Recipe Source:
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas-barbecue-

tofu/printer/>
Recipes 2 Page 938

tofu/printer/>
Recipes 2 Page 939

Vita's Vegan Corn Bread
11:44 AM

• • Cuisine: Southern/Soul Food
• • Course: Bread
• • Features: Healthy
Summary:
This recipe is a version of the corn bread that Anacostia resident Levita Mondie-
Sapp's mother, Diane Moore Mondie, taught her how to make as a young girl in
Memphis. Her mother's included lard, eggs, whole milk and processed flour. In
response to illness within Mondie-Sapp's family and among African Americans in
general, she experimented with substitute ingredients.
This batter can be mixed in advance and refrigerated in an airtight container; if you
do so, bring it to room temperature before baking. For best results, bake just before
serving. Leftovers can be refrigerated in a resealable plastic food storage bag.
Serve warm, with a butter substitute such as Earth Balance spread.
8 servings
Ingredients:
• • 1/4 cup plus 2 tablespoons canola oil
• • 1 cup sifted flour
• • 1 cup yellow cornmeal
• • 4 teaspoons aluminum-free baking powder
• • 1/2 teaspoon fine sea salt
• • 3 tablespoons turbinado sugar, such as Sugar in the Raw brand
• • 1/4 cup unsweetened applesauce
• • 1 to 1 1/4 cup plain low-fat soy milk or rice milk, such as Edensoy or Rice
Dream brand
Directions:
Preheat the oven to 425 degrees. Place the canola oil in a 10- or 12-inch cast-iron
skillet and heat the skillet in the oven until the oil is hot (about 10 minutes). Remove
from the oven and swirl around so that the oil coats the skillet bottom and sides; set
aside. Or while the oil is heating, you can work really fast to mix the corn bread
before the oil starts to smoke or gets too hot.
Combine the flour, cornmeal, baking powder, salt and sugar in a large measuring cup
or bowl. In a separate large bowl, whisk together the applesauce and milk (if using
rice milk, start with 1 cup). Use a fine-mesh strainer to sift the dry ingredients into
the wet mix. Carefully add the heated oil from the skillet; the mixture will bubble a
bit. Mix well.
Pour the warm batter into the hot, oiled skillet and bake for about 20 minutes, or
until golden brown. Cut into wedges and serve warm.
Recipe Source:
Tested by Adrienne Cook for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas-vegan-cornbread/printer/>
Recipes 2 Page 940

Vita's Vegan Orange-Glazed Sweet Potatoes
11:57 AM
Vita's Vegan Orange-Glazed Sweet

Potatoes
• • Course: Side Dish
• • Features: Meatless
Summary:
This wholesome sweet potato recipe will give you another reason to love this
wonderful vegetable. Steaming the potatoes instead of boiling them makes this
dish even more flavorful.
4 to 6 servings
Ingredients:
• • 6 medium sweet potatoes (about 4 pounds)
• • 1 cup freshly squeezed orange juice
• • 1 tablespoon cornstarch or flour
• • 3/4 cup turbinado sugar, such as Sugar in the Raw
• • 1/2 teaspoon sea salt
• • 1/2 teaspoon freshly grated lemon zest
• • 3 tablespoons butter substitute, preferably Earth Balance (may
substitute with 3 tablespoons of canola oil and a dash of salt)
Directions:
Preheat the oven to 350 degrees. Lightly grease a large flameproof casserole
dish with nonstick cooking oil spray.
Peel the potatoes and cut them into 1/4- or 1/2-inch-thick slices. Place them in a
steamer set in a large saucepan containing a small amount of barely boiling
water. Cover and steam for 20 to 30 minutes or until the potatoes can be easily
pierced with a fork. Transfer them to the casserole dish, layering evenly.
While the potatoes are steaming, prepare the glaze: Combine the orange juice
and cornstarch or flour in a measuring cup and stir to mix well.
In a medium saucepan over medium-low heat, combine the sugar, salt, lemon
zest and butter substitute; add the juice -cornstarch mixture. Increase the heat to
medium and cook for about 5 minutes, stirring until the mixture forms a syrup
thick enough to coat the back of a spoon. Pour over the sweet potatoes and
cover the casserole with aluminum foil. Bake for about 45 minutes, basting
occasionally, then remove the foil and bake for about 15 minutes.
Remove from the oven while you preheat the broiler; place the casserole on the
top rack and broil for 5 to 6 minutes, until the top layer of potatoes is nicely
browned. Serve hot.
Recipe Source:
Tested by Pam Kendrick for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas -vegan-orange-glazed-

sweet-potatoes/printer/>
Recipes 2 Page 941

Almond-Fig Shake
12:06 PM
Almond-Fig Shake
Vegetarian Times Issue: July 1, 2001 p.47 — Member Rating: -
If you want a quick calcium fix, try this drink made with fortified soy milk, almond
butter and figs.
Ingredient List
2 to 3 Servings
• 4 cups vanilla-flavored, calcium-fortified, soy milk
• 6 dried figs
• 1 1⁄2 Tbs. almond butter (raw or toasted)
• Pinch ground cinnamon
• Pinch salt
• 3 ice cubes (optional)
Directions
1. In blender, combine all ingredients and process until smooth. Pour into tall
glasses and serve right away.
Per Serving: Calories: 559, Protein: 19g, Total fat: 18g, Carbs: 85g, Cholesterol: 0mg,
Sodium: 288mg, Fiber: 6g, Sugars: 0g
Pasted from <http://www.vegetariantimes.com/recipes/8141?printer=yes>
Recipes 2 Page 942

Vegetarian Posole Stew
12:07 PM

Vegetarian Times Issue: October 1, 2003 p.67 — Member Rating: -
Posole is a simple rustic stew commonly eaten year-round in the pueblos of New
Mexico—and it is especially welcome in wintertime. Made from dried hominy corn,
vegetables, spices and dried red chiles, the stew is usually cooked in large quantities.
It is traditionally served with a variety of condiments—especially red chile sauce,
freshly roasted diced green chiles, chile pequín and Indian breads, particularly blue
corncob breadsticks. The ingredient known as posole—Mexican-style hominy—is
found in three colors of corn: white, blue and red, with white being the most
common. It is sold dried in the Mexican food section of well-stocked markets or in
Latino groceries. Azafrán is Native American saffron, which is sold in Latino groceries.
If available, substitute dried Mexican oregano for the fresh oregano.
Ingredient List
SERVES 6 TO 8
• 2 cups dried posole, or 3 to 4 cups canned with water
• 6 qt. water
• 3 Tbs. vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 zucchini, cut in half lengthwise and into thin slices crosswise
• 2 yellow squash, cut in half length-wise and into thin slices crosswise
• 4 tomatoes, diced
• 4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
• 2 bay leaves
• 1 tsp. azafrán
• 2 tsp. finely chopped fresh oregano leaves
• 1 tsp. finely chopped fresh thyme leaves
• 1 1/2 tsp. salt
Directions
1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and
discard soaking water.
2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil
over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours,
or until kernels burst and are puffy and tender. Add water during cooking, if
needed. Drain posole, and set aside.
3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear,
about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté
3 minutes more.
4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a
boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and
salt, and continue cooking 30 minutes more, adding more water if needed.
Serve hot in large soup bowls with warm bread.
Wine Suggestions
By now, vegetarians are well aware of the favorable coupling of corn and
Chardonnay, so let’s look at a solid red wine choice for this posole instead. Generally
speaking, a fruit-driven, low-acid wine pairs best with corn-dominant dishes, but this
stew has a good amount of tomato and spice in it, so look to Red Zinfandel and
Syrah/Shiraz instead. Try Cline Sonoma County Syrah.
Per Serving: Calories: 230, Protein: 4g, Total fat: 7g, Carbs: 40g, Cholesterol: mg,
Recipes 2 Page 943

Recipes 2 Page 944

Vegetable Corn Cakes
12:09 PM

Vegetarian Times Issue: February 1, 1999 p.60 — Member Rating: -
Ingredient List
6 Servings
• 1 cup yellow cornmeal
• 2 1/2 tsp. baking powder
• 1 cup soy milk
• 1 Tbs. light miso
• 1 tsp. canola oil
• 6 oz. firm tofu, cut into 1/4-inch dice
• 1/3 cup chopped red bell pepper
• 1/2 cup corn kernels
• 1 green onion, thinly sliced
Directions
1. In medium bowl, combine cornmeal and baking powder. Add soy milk,
miso and oil; mix well. Fold in tofu and vegetables.
2. Heat a nonstick skillet over medium heat. When hot, drop batter by 1/4
cupfuls into hot pan. Cook until browned, 1 to 2 minutes per side. Transfer
corn cakes to clean cloth napkin or dish towel and wrap it around them to
keep warm while cooking remaining batter.
Per 2-cake serving: Calories: 337, Protein: 16g, Total fat: 8g, Carbs: 53g,
Cholesterol: mg, Sodium: 660mg, Fiber: 6g, Sugars: g
Recipes 2 Page 945

Garlic Toasts
12:11 PM
Garlic Toasts
Vegetarian Times Issue: January 1, 1998 p.34 — Member Rating: -
Ingredient List
Makes 12 Toasts
• Salt and freshly ground black pepper
• 12 ( 1/2 inch thick) slices French baguette
• Vegetable oil cooking spray
• 2 Tbs. grated Parmesan cheese
• 1 tsp. minced garlic
Directions
1. Preheat oven to 350 degrees. Coat bread slices on both sides with cooking
spray and place on baking sheet. Sprinkle with Parmesan cheese, garlic, salt
and pepper. Bake until golden brown and crisp, about 20 minutes. Serve warm
with Lemon-Tarragon Vegetable Salad.
Per toast: Calories: 73, Protein: 3g, Total fat: 1g, Carbs: 13g, Cholesterol: 1mg,
Recipes 2 Page 946

Stir-Fried Tofu and Bok Choy
12:12 PM

Vegetarian Times Issue: March 1, 1999 p.60 — Member Rating: -
Ingredient List
4 Servings
• 1 lb. firm or extra-firm tofu, drained
• 1 bunch bok choy with leaves, sliced crosswise and rinsed
• 3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion),
thinly sliced
• 3 Tbs. bottled stir-fry sauce or to taste
• Crushed red pepper flakes (optional)
• Coarsely chopped peanuts (optional)
Directions
1. Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper
towels, then cut into 1-inch dice.
2. In wok or wide skillet, heat oil over medium-high heat. Add tofu and stir-fry
until golden on both sides, about 5 minutes.
3. Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water. Stir-fry
until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper flakes and
peanuts if using, and serve right away.
Per serving: Calories: 199, Protein: 18g, Total fat: 13g, Carbs: 6g, Cholesterol: mg,
Sodium: 44mg, Fiber: 1g, Sugars: g
Recipes 2 Page 947

Pot Pie
12:15 PM
Pot Pie
Vegetarian Times Issue: November 1, 1999 p.40 — Member Rating: -
Ingredient List
12 servings
• 6 medium shallots, finely chopped
• 3 Tbs. all-purpose flour
• 1 1/4 cups soy milk, warmed
• 1 lb. baking potatoes (2 large)
• 2 lbs. sweet potatoes (3 medium)
• 1 Tbs. chopped fresh rosemary or 1 tsp. dried, crumbled
• 2 lbs. spinach, stemmed and well washed
• Pastry crust
• 3 cups unbleached all-purpose flour
• 3/4 tsp. salt
• 3/4 cup plus 3 Tbs. chilled solid vegetable shortening
• 5 to 6 Tbs. ice water
• 1 lb. parsnips, peeled and cut into 1/2-inch chunks
• 2 Tbs. olive oil
• 1 Tbs. chopped fresh thyme or 1 tsp. dried
• 2 tsp. coarse salt
• 1 lb. cremini or button mushrooms, halved or quartered
• 3/4 tsp. freshly ground pepper
Directions
1. Make pastry crust: In large bowl, mix flour and salt. Cut in shortening with
your fingertips until mixture resembles coarse meal. Sprinkle with 3
tablespoons ice water and toss to mix.
2. Add additional ice water, 1 tablespoon at a time, and work in gently until
dough just comes together and isn’t too crumbly. Gather into ball then knead
a few times to blend. Cut off one-quarter of dough. Shape both pieces into a
disk, wrap in plastic wrap and chill at least 2 hours or up to 2 days.
3. Preheat oven to 450°F. In large bowl, combine parsnips, 1 teaspoon oil, thyme
and 1/4 teaspoon salt and mix well. Transfer to baking sheet with sides and
roast 10 minutes.
4. In same bowl, combine mushrooms, 2 teaspoons oil, 1/2 teaspoon salt and 1/4
teaspoon pepper and mix well. Add to baking sheet with parsnips and roast 8
to 10 minutes. Remove from oven and set aside.
5. In large pot, combine half the spinach and 1 cup water. Cover, bring to a boil
and cook until wilted, about 2 minutes. Remove spinach to colander with
tongs, rinse under cold running water and squeeze out as much moisture as
possible. Repeat with remaining spinach. Coarsely chop spinach and set aside.
6. In large saucepan, heat remaining 1 tablespoon oil over medium heat. Add
shallots and cook, stirring often, until softened, about 5 minutes. Add flour and
cook, stirring, 2 minutes. Gradually whisk in warmed soy milk a bit at a time,
letting sauce thicken before adding more milk. When all soy milk is added,
reduce heat to medium-low and cook, whisking often, 1 to 2 minutes. Stir in
spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Remove pan from heat and allow to cool.
8. Coat a 4-quart oval or rectangular casserole with vegetable cooking spray. Cut
baking potatoes into 1/8-inch-thick slices and place in bowl. Add cold water to
cover and let stand 5 minutes. Meanwhile, peel and cut sweet potatoes into
1/8-inch-thick slices.
9. Drain baking potatoes and arrange slices, overlapping, in bottom of prepared
casserole. Sprinkle with rosemary and 1/2 teaspoon salt. Arrange sweet potato
slices on top, overlapping. Sprinkle with remaining 1/4 teaspoon salt and 1/4
Recipes 2 Page 948

teaspoon black pepper. Spread spinach mixture evenly over sweet potatoes,
then top with parsnips and mushrooms.
10. Preheat oven to 400°F. On lightly floured surface, roll out larger piece of dough
3 inches larger than shape of casserole. Place dough on top of filling; roll edges
under and crimp onto lip of casserole. Roll out remaining piece of dough and,
with cookie cutters and pastry wheel or knife, cut out leaves.
11. With pastry brush, lightly brush top of pie with water, then add pastry leaf
decorations. Cut several vents in top crust for steam to escape. Place pot pie
on baking sheet and bake until crust is nicely golden and filling is steaming hot,
about 1 hour. Let stand 15 minutes before serving.
Recipes 2 Page 949

Vegetable Fried Rice
12:17 PM

Ingredient List
6 Servings
• 1 1/2 Tbs. vegetable oil
• 1 medium onion, quartered and sliced
• 1 tsp. peeled, grated fresh ginger
• 8-oz. pkg. shredded cabbage
• 1 to 2 Tbs. water
• 16-oz. bag frozen mixed vegetables, thawed
• 4 to 5 green onions, minced
• 4 to 5 cups cooked brown or white rice
• 1 tsp. Asian sesame oil
• 3 Tbs. soy sauce or to taste
• Freshly ground black pepper to taste
Directions
1. In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and
ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring
occasionally, until cabbage is tender, 5 minutes.
2. Add mixed vegetables and green onions and stir-fry just until tender, about 3
minutes. Stir in rice and sesame oil, then season to taste with soy sauce and
pepper. Stir-fry 2 to 3 minutes, then serve.
Per serving: Calories: 253, Protein: 7g, Total fat: 6g, Carbs: 45g, Cholesterol: mg, Sodium:
564mg, Fiber: 8g, Sugars: g
Recipes 2 Page 950

Breaded Oven-Baked Tofu with Portobello
Mushroom Gravy
12:21 PM
Breaded Oven-Baked Tofu with Portobello Mushroom Gravy

Vegetarian Times Issue: September 1, 2003 p.36 — Member Rating: -
Chinese-style tofu—with its firm, spongy texture—is packaged in tubs filled with
water, or it is vacuum-packed in clear plastic and must be refrigerated. Because most
marinades contain an acid ingredient such as vinegar, citrus juice or wine, marinating
should always be done in a nonreactive bowl made of glass or ceramic. Look for
breadcrumbs that do not contain partially hydrogenated oil.
Ingredient List
SERVES 8
Cabernet Marinade
• 1 1/3 cups hot vegetable stock
• 1/4 cup tamari soy sauce
• 2 scallions, thinly sliced, tops and 2 inches of green
• 2 tsp. granulated garlic
• 2 tsp. dried oregano
• 1/4 cup tomato paste
• 3/4 cup Cabernet
• 2 16-oz. pkgs. Chinese-style tofu, drained and cubed
Cornmeal Breading
• 1/3 cup yellow cornmeal
• 3 Tbs. whole wheat flour
• 3 Tbs. breadcrumbs, non-hydrogenated
• 1 Tbs. granulated garlic
• 3 dashes cayenne pepper
Directions
1. To make Cabernet Marinade: Combine vegetable stock, tamari soy sauce,
scallions, garlic, oregano, tomato paste and Cabernet, and pour into large
baking dish. Place tofu into baking dish, and marinate several hours or
overnight. Remove tofu from marinade, and place in microwave-safe colander
suspended over bowl. Cover loosely with wax paper, and microwave on high 5
minutes. Set aside.
2. Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.
3. To make Cornmeal Breading: Combine all ingredients in small bowl, and
thoroughly coat tofu pieces. Place breaded tofu on prepared pan in single
layer.
4. Bake on middle rack 1 hour, turning over after 30 minutes. Cook until golden
brown, remove from oven and serve.
Per SERVING: Calories: 228, Protein: 16g, Total fat: 4g, Carbs: 20g, Cholesterol: mg,
Recipes 2 Page 951

Lentil-Veggie Burgers with Creamy Almondaise
12:24 PM

Vegetarian Times Issue: May 1, 2000 p.36 — Member Rating: -
These tasty burgers start with cooked lentils and brown rice, so plan ahead. Don't
worry if the mixture seems delicate when you're shaping the burgersthey'll firm up
during chilling and shouldn't fall apart when cooking.
Ingredient List
6 Servings
• 1 small onion, minced
• 1/2 cup (generous) well-drained, lightly mashed firm tofu
• 1/2 cup plus 3 Tbs. quinoa flour
• 1 Tbs. tamari or reduced-sodium soy sauce
• 2 tsp. arrowroot dissolved in 1/4 cup water
• 1/2 tsp. salt
• 2 Tbs. nutritional yeast
• 6 whole-wheat or spelt hamburger buns, split
• 1 medium carrot, finely diced
• 1 cup cooked brown lentils
• 1/2 cup cooked brown rice
• 3 scallions, thinly sliced
• 2 medium cloves garlic, minced
• Creamy Almondaise
• Tomato slices and alfalfa sprouts for garnish
Directions
1. In large bowl, combine lentils and rice. Set aside.
2. In large skillet, heat 1 tablespoon oil over medium heat. Add scallions, garlic
carrot and onion and cook until tender, stirring occasionally, about 8 minutes.
Combine with lentil/rice mixture. Add tofu, 3 tablespoons flour, tamari,
arrowroot mixture, salt and pepper. Mix well.
3. In shallow dish, mix together yeast and remaining 1/2 cup flour. With
moistened hands, shape lentil mixture into 6 patties, each about 3 inches in
diameter. Coat in yeast/flour mixture and refrigerate 30 minutes.
4. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
Add burgers (in batches if necessary) and cook until crispy brown, 3 to 4
minutes per side.
5. Spread buns with almondaise, top each burger with some tomato slices and
sprouts and serve.
Recipes 2 Page 952

Thai Dumplings with Dipping Sauce
12:25 PM

Ingredient List
Makes 32
• 1 Tbs. grated, peeled fresh gingerroot
• 1 Tbs. chili paste (see glossary, p. 127)
• 3 green onions (white and pale green parts), sliced
• 1 large zucchini, diced (4 cups)
• 1 red bell pepper, diced (1 cup)
• 1 Tbs. fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 lb. square won ton skins
Dipping Sauce
• 1/4 cup tamari
• 2 Tbs. rice vinegar
• 1 Tbs. Asian sesame oil
• 1/2 tsp. chili paste
• 1 tsp. minced green onions
Directions
1. In large skillet, heat oil over high heat. Add garlic, ginger and chili paste.
Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and
bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4
minutes. Add lime juice and cilantro. Remove from heat and allow the
mixture to cool. Transfer mixture to food processor and coarsely chop.
2. Dipping sauce: In small bowl, mix all sauce ingredients and set aside.
3. Line baking sheet with plastic wrap. Working on a clean, flat surface, place
1 tablespoon of filling in center of won ton wrapper. Brush corners with a
little water, then gather sides of wrapper and pinch tops to resemble a
pouch. Set dumpling on baking sheet. Repeat until filling is used up.
4. Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover
and bring to a boil over high heat. Lightly oil steamer and place dumplings
inside so edges are not touching. Set steamer over boiling water, cover
and cook dumplings until tender, 15 minutes. Transfer dumplings to a
platter and serve right away with dipping sauce.
Per 4 dumplings: Calories: 208, Protein: 8g, Total fat: 4g, Carbs: 36g, Cholesterol:
4mg, Sodium: 648mg, Fiber: 1g, Sugars: g
Recipes 2 Page 953

Tempeh-Mushroom Fricassee with Garlic Confit
9:35 PM
Tempeh-Mushroom Fricassee with

Garlic Confit
This hearty stew, thick with mushrooms and garlic, is delicious served over egg noodles.
To save time, use jarred peeled whole garlic found in the produce section of the grocery
store.
16 garlic cloves, crushed
C ooking spray
12 ounces organic tempeh, cut into 1/4-inch cubes
2 cups thinly sliced leek (about 2 medium)
1 pound mixed gourmet mushrooms (such as cremini, shiitake, or oyster), thickly sliced
3 cups organic vegetable broth (such as Swanson C ertified Organic), divided
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
C ombine oil and garlic in a large Dutch oven over low heat. C ook 10 minutes or until garlic
is golden and fragrant, stirring often. Lightly coat Dutch oven and garlic mixture with
cooking spray. Increase heat to medium-high; add tempeh, and sauté 8 minutes or until
brown. Stir in wine; cook until liquid is almost evaporated (about 30 seconds). Transfer
tempeh mixture to a bowl.
Return pan to medium-high heat. Recoat pan with cooking spray. Add leek and
mushrooms; sauté until vegetables begin to brown and liquid is almost evaporated (about
10 minutes). Add 1 cup broth; cook 1 minute, scraping pan to loosen browned bits.
C ombine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk. Add
broth mixture to pan. Reduce heat, and stir in tempeh mixture. C over; simmer 30
minutes. Stir in thyme, salt, and pepper. Remove from heat; stir in parsley.
C ALORIES 297 (32% from fat); FAT 10.4g (sat 1.9g,mono 4.4g,poly 2.9g); PROTEIN
22.3g; C HOLESTEROL 0.0mg; C ALCIUM 85mg; SODIUM 751mg; FIBER 8.9g; IRON
4.6mg; C ARBOHYDRATE 31.1g
Cooking Light, JU N E 2 006
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=

1197212>
Recipes 2 Page 954

French Onion Soup
9:40 PM
E-m ail This Recipe
Randy M ayor
French Onion Soup

4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/4 teaspoon salt
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine
Lace)
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté
for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt.
Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to
medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in
wine, and cook for 1 minute. Add broth and thyme; bring to a boil. C over,
reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted,
turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl.
Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3
minutes or until cheese begins to brown.
Yield: 8 servings
C ALORIES 290 (30% from fat); FAT 9.6g (sat 4.8g,mono 1.9g,poly 0.7g);
PROTEIN 16.8g; C HOLESTEROL 20mg; C ALCIUM 317mg; SODIUM 359mg;
FIBER 3.1g; IRON 1.6mg; C ARBOHYDRATE 33.4g
Cooking Light, J A N UARY 2005

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Recipes 2 Page 955

Vegetarian Chili
9:42 PM
E-m ail This Recipe
Randy M ayor
Jane's Vegetarian Chili

"My mother, Jane Stevens, has been making the best-tasting vegetarian chili
for years. She says it's a takeoff of her mom's recipe and thinks the
Worcestershire gives it its unique flavor." -Melissa Ohlson, Kalamazoo, MI
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic;
sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients
(through cannellini beans), stirring to combine.
C ombine remaining cup of water and tomato paste in a bowl, stirring with a
whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a
boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup
into bowls. Top with cheese, if desired.
Yield: 8 servings (serving size: 1 1/2 cups soup)
C ALORIES 276 (11% from fat); FAT 3.5g (sat 0.3g,mono 1.3g,poly 1g);
PROTEIN 12.7g; C HOLESTEROL 0.0mg; C ALCIUM 107mg; SODIUM 587mg;

1011281>
Recipes 2 Page 956

Garlic Fries
9:48 PM
E-m ail This Recipe
Randy M ayor; Jan G autro
Garlic Fries
Tossing the fries in butter and garlic after cooking makes them unbelievably
rich.
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
3/4 teaspoon salt
C ooking spray
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

C ombine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 50 minutes or until potatoes are tender and golden brown,
turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes,
stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat.
Serve immediately.
Yield: 6 servings
C ALORIES 256 (27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); PROTEIN
5.9g; C HOLESTEROL 12mg; C ALCIUM 55mg; SODIUM 386mg; FIBER 3.5g;
IRON 1.9mg; C ARBOHYDRATE 42.3g
Cooking Light, A P RIL 2002

264290>
Recipes 2 Page 957

Caramelized Onion and Roasted Red-Pepper Tart
9:52 PM
• Browse more Breakfast/Brunch recipes from E-m ail This Recipe
Randy M ayor; L ydia D eGaris-Pursell
Caramelized Onion and Roasted

Red-Pepper Tart
You can make the onion topping and the roasted peppers a day ahead or during
the dough's first rising.
C rust:
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon honey
3/4 cup warm water (100° to 110°)
1 1/2 cups bread flour, divided
1 teaspoon sea salt
C ooking spray
Topping:
6 cups vertically sliced onion
1 teaspoon sea salt
3 thyme sprigs
2 bay leaves
3 large red bell peppers
1 tablespoon chopped fresh thyme
Thyme sprigs (optional)
To prepare crust, dissolve yeast and honey in warm water in a large bowl; let
stand for 5 minutes. Lightly spoon flours into dry measuring cups, and level
with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture.
C over and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until
bubbly. Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
Turn dough out onto a floured surface. Knead until smooth and elastic (about
10 minutes); dough will feel tacky. Place dough in a large bowl coated with
cooking spray, turning to coat top. C over and let rise in a warm place (85°),
free from drafts, for 1 hour or until doubled in size. (Press two fingers into the
dough. If indentation remains, the dough has risen enough.) Punch dough
down; cover and let rest 10 minutes.
To prepare the topping, heat 1 tablespoon oil in a 12-inch nonstick skillet
coated with cooking spray over medium-high heat. Add onion, and cook for 5
minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and
bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
Remove from heat. Discard thyme sprigs and bay leaves.
Prepare broiler.
While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and
membranes. Place the pepper halves, skin sides up, on a foil-lined baking
sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-
top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet
coated with cooking spray. Top with the onion mixture and the chopped bell
pepper. Sprinkle with black pepper. Bake at 425° for 25 minutes or until the
Recipes 2 Page 958

crust is golden brown. C ool slightly. Sprinkle with chopped thyme. C ut into 8
squares, and cut each square in half diagonally. Garnish with thyme sprigs, if
desired.
Yield: 8 servings
PROTEIN 5.6g; C HOLESTEROL 0.0mg; C ALCIUM 32mg; SODIUM 581mg; FIBER
4.1g; IRON 2mg; C ARBOHYDRATE 34.3g

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Recipes 2 Page 959

Chickpea-Artichoke Stew with Rouille
9:53 PM

You can complete the stew just before your guests arrive. Rouille (roo -EE), French for
"rust," is a spicy sauce that adds a burst of flavor to soups and stews.
2 leeks (about 1 pound)
1 (8-ounce) fennel bulb with stalks
5 cups water
2 teaspoons fennel seeds
8 (8-ounce) cups water
3 small artichokes (about 8 ounces each)
1 1/2 tablespoons olive oil
1 teaspoon salt
2 cups diced peeled baking potato
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon saffron threads
Rouille
Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
Slice leeks in half lengthwise; rinse with cold water. Drain. Remove dark leaves; chop dark
leaves to measure 1 1/2 cups; set aside. C hop bulb ends to measure 2 cups; set aside.
Remove stalks from fennel bulb. C hop the stalks to measure 1 1/2 cups; set aside. C hop
bulb to measure 2 cups; set aside.
C ombine chopped dark leek leaves, chopped fennel stalks, 5 cups water, wine, and fennel
seeds in a large Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Strain leek
mixture through a sieve over a bowl, reserving stock; discard solids.
While the vegetable mixture simmers, combine 8 cups water and lemon juice. Working
with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove
bottom leaves and tough outer leaves, leaving tender heart and bottom. C ut artichoke in
half lengthwise. Remove fuzzy thistle from bottom with a spoon. C ut artichoke lengthwise
into quarters; place in lemon water. Repeat procedure with remaining artichokes.
Drain artichokes; discard lemon water. Heat oil in pan over medium heat. Add chopped
leek bulbs, salt, and pepper; sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in chopped
fennel bulb, artichoke quarters, reserved stock, potato, chickpeas, tomatoes, and saffron;
bring to a boil. C over, reduce heat, and simmer 35 minutes or until vegetables are tender.
Serve with Rouille.
Yield: 8 servings (serving size: about 1 1/3 cups stew and 2 tablespoons rouille)
C ALORIES 226 (28% from fat); FAT 7.1g (sat 1g,mono 4.6g,poly 1g); PROTEIN 6.3g;
C HOLESTEROL 0.0mg; C ALCIUM 113mg; SODIUM 802mg; FIBER 7.3g; IRON 3.2mg;
C ARBOHYDRATE 37.2g

226690>
Recipes 2 Page 960

Pad Thai with Tofu
9:56 PM
• Browse more Main Dishes recipes from E-m ail This Recipe
Bec ky L uigart-Stayner; J an G autro
Pad Thai with Tofu
Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges
To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare noodles, heat oil in a large nonstick skillet over medium-high heat.
Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook
1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5
ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Yield: 5 servings (serving size: 2 cups)
C ALORIES 385 (29% from fat); FAT 12.5g (sat 3g,mono 4g,poly 4.2g);
Cooking Light, J U N E 2 002

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Recipes 2 Page 961

Black Bean Tacos
9:58 PM
E-m ail This Recipe
Black Bean Tacos

Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the
refrigerated sections of health food stores or Asian markets. It may also be
labeled wheat gluten.
1 jalapeño pepper, seeded and minced
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1 (15-ounce) can black beans, undrained
1 (8-ounce) package seitan (wheat gluten), finely chopped
12 taco shells
Avocado Salsa
Heat oil in a large nonstick skillet over medium heat. Add onion, oregano,
garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy
sauce, beans, and seitan; bring to a boil. C ook 7 minutes or until liquid almost
evaporates. Sprinkle with black pepper.
Prepare taco shells according to package directions. Spoon about 1/3 cup bean
mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and
about 2 1/2 tablespoons Avocado Salsa.
(Totals include Avocado Salsa)
Yield: 6 servings (serving size: 2 tacos)
FIBER 7.6g; IRON 2.8mg; C ARBOHYDRATE 30g

319881>
Recipes 2 Page 962

Avocado Salsa
10:00 PM
E-m ail This Recipe
Avocado Salsa
This recipe goes with Black Bean Tacos
1 cup finely chopped tomato
1/2 cup chopped peeled avocado
2 tablespoons finely chopped red onion
1/4 teaspoon sea salt
C ombine all ingredients in a bowl; lightly mash with a fork.
Yield: 2 cups (serving size: about 1/4 cup)

319875>
Recipes 2 Page 963

All About Soy
10:03 PM
All About Soy

BY: By Dana Jacobi
In its many guises, soy can star in dishes from appetizers to desserts.
Soy has been a staple in Asian diets for centuries. But just a couple of decades ago, only
committed vegetarians here ate tempeh or tofu. Back then, Americans had to venture to
health-food stores to buy soy foods. And finding easy, tasty recipes that called for items
such as edamame or soy flour was a challenge.
That's all changed. The creaminess of tofu, the meaty texture of tempeh, the saltiness of
miso, and the nutty crunch of edamame are so mainstream these days that most of us have
learned to love soy for what it is. We can be up front with it, no longer sneaking it into
recipes in place of something else, or serving it solely as a meat substitute.
Edamame
Served in Japanese restaurants and now offered in many supermarkets, these sweet, bright
green soybeans are delicious served in the pod or shelled, like baby limas. The Chinese call
edamame mao dao, or "hair bean," because of the fuzz on their plump, sugar snap pea-
sized pods. Originally from C hina and imported to Japan by the 10th century, the Japanese
named them edamame, meaning "branch bean," which describes how they grow.
Edamame are not a variety of soybean. They are immature soybeans that are picked green
and served fresh. In season, usually from late July to September, you might find fresh
edamame at local farmers' markets. Frozen, they are available year-round, both in the pod
and shelled. For a snack, boil edamame in the pod, drain, and sprinkle with coarse salt.
Yellow and Black Soybeans
As soybeans mature, they ripen into hard, dry beans. Though most mature soybeans are
yellow, there are also black varieties. These dried beans require an overnight soak and
about three hours of cooking time to make them tender. Canned yellow or black soybeans,
usually found on the organic food aisle, are a fast alternative. They have a slippery texture
and firm bite. Yellow soybeans require assertive seasoning to enhance their bland taste;
black soybeans, however, can stand alone in salads and side dishes. Both are good in chili,
stews, and soups, and pureed for dip. Rinse canned beans before using.
Tofu
No one is sure when the Chinese began making tofu (soybean curd) or how they figured out
the process, but tomb paintings from a.d. 220 show it being made. In European writing, the
Japanese word tofu first appeared in 1603. Today, you find this traditional neutral-tasting
soy food in nearly every U.S. supermarket.
Tofu is good in Asian stir-fries, desserts, drinks, dressings, salads, stews, and soups. It's
also good tossed on the grill. It varies in texture from creamy and smooth to firm enough to
slice. Today, tofu also is sold marinated and smoked, or flavored with such seasonings as
teriyaki or garlic and herbs. Selecting the right kind is the key to good tofu dishes.
Silken (Kinugoshi, or Japanese-style): Sold in aseptic boxes and available in soft, firm, and
extrafirm textures, silken tofu is custardlike and ideal to puree for dressings, soups,
desserts, and drinks. It's much too delicate to grill, sauté, or stir-fry.
Regular (Momen, or Chinese-style): Also found in soft, firm, and extrafirm textures, this tofu
is packed in water in plastic tubs and pouches. Its dense texture makes it ideal to sauté,
grill, or broil. C hoose soft, water-packed tofu for scrambling and to use in spreads, thick
dips, and some desserts; select firm for grilling, sautéing, and stir -frying. Squeezing,
pressing, and freezing can enhance tofu's texture.
Tempeh
Although tempeh (tem-PAY) was first made in Java about 1,000 years ago, it's actually a
relative newcomer to the soy category. The Dutch discovered it in Indonesia in the 1600s
and introduced it to the West.
A fermented food, tempeh is made from partly cooked soybeans inoculated with spores of a
friendly mold in a process resembling cheese-making. The mold creates threads that bind
the beans into a flat cake. Tempeh is blanched or frozen to slow fermentation and preserve
active enzymes. It has a yeasty flavor and firm texture.
Tempeh can be made with soybeans alone, but you often find it composed of soy and a
grain, such as rice, barley, or quinoa. All-soy tempeh is highest in protein, has the most
pronounced flavor, and is highest in fat. Good grilled, sautéed, pan-crisped, or braised,
tempeh is sold at natural-foods stores and in some large supermarkets.
Soy Milk
Soy milk is squeezed from dried soybeans that have been soaked, ground, and cooked.
Asian markets sell it just as it comes from the bean, thin and strong-tasting, perhaps
sweetened. The soy milk sold in supermarkets and natural-foods stores tastes mild by
comparison and is thickened to resemble dairy milk. Besides chocolate and vanilla, it comes
in an increasing selection of flavors, such as chai and latte.
Like tofu, which is made from soy milk, it varies significantly by brand in taste, protein, and
fat content. (To reduce fat, water is added.) Most soy milk is calcium-fortified to equal dairy
milk. A replacement for dairy milk in recipes, unsweetened soy milk is best in desserts and
some savory dishes.
Miso
This fermented soybean paste originated in ancient China and migrated throughout Asia,
where it is still popular. Chefs love miso, especially for seasoning fish. Made from a blend of
soy and grain or with soy alone, it instantly adds rich flavor to all kinds of dishes —we spiced
up the spaghetti sauce in the recipe at right. It also adds creaminess to sauces and soups,
and thickens them slightly.
Recipes 2 Page 964

Resembling peanut butter, miso ranges in color from light to dark and in taste from mildly
sweet to very salty. It contains less sodium per serving than salt and regular soy sauce.
Miso keeps indefinitely, refrigerated in a glass jar.
Light (Sweet and Mellow White (Shiro), Mellow Beige (Tanshoku)): Use with fish, poultry,
dressings, creamy soups, and vegetables. Light miso contains the least salt.
Dark (Red (Aka), Barley (Mugi), and all-soy (Hatcho)): All dark misos are good with grains
and legumes, and in stews, tomato sauce, and gravy.
Soy Flour
Made of finely ground dried soybeans, this high-protein soy food can replace some flour in
many recipes. C ommercial bakeries often use soy flour in breads and pastries because it
retains moisture and gives baked goods longer shelf life. Soy flour also creates a large, fluffy
crumb. Adding even a small amount to your favorite bread recipes boosts protein. Using 20
to 30 percent soy flour along with all-purpose works best, as soy flour contains no gluten.
Higher amounts can produce a heavy, grainy result. Full-fat soy flour works better than
defatted in baking. Store soy flour in a glass jar in the refrigerator or freezer for up to 6
months.
Meat Alternatives
From crumbles that resemble ground beef to soy sausage and bacon, these refrigerated and
frozen products can replace meat in most recipes. Made with soy protein, they are
cholesterol-free and cook quickly.
Pasted from <http://www.cookinglight.com/cooking/print/0,14444,579022,00.html>
Recipes 2 Page 965

Biscuits and Vegetarian Sausage Gravy
10:05 PM
• Browse more $$course$$ recipes from E-m ail This Recipe
Karry H osford
Biscuits and Vegetarian Sausage

Gravy
Vegetarian sausage has a firmer texture than pork sausage. Crumbling it
helps distribute it evenly throughout the gravy. This quick breakfast has 3
grams of soy protein per serving.
1 (16.3-ounce) can reduced-fat refrigerated biscuit dough
1/2 (14-ounce) package meatless fat-free sausage (such as Lightlife
Gimme Lean)
1/2 teaspoon salt
Prepare biscuits according to package directions.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage;
cook 3 minutes or until browned, stirring to crumble. Remove from heat;
cool slightly. C rumble sausage into 1/2-inch pieces; return to pan.
Lightly spoon flour into a dry measuring cup; level with a knife. C ombine
flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk
mixture, salt, and freshly ground black pepper to pan; bring to a boil over
medium-high heat. C over, reduce heat, and simmer for 3 minutes or until
thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates;
top each serving with about 1/3 cup gravy. Serve immediately.
Yield: 8 servings
C ALORIES 268 (29% from fat); FAT 8.7g (sat 2.4g,mono 4g,poly 1g);
FIBER 0.6g; IRON 1mg; C ARBOHYDRATE 36.9g

1023868>
Recipes 2 Page 966

Vegetarian Taquitos
10:06 PM
Vegetarian Taquitos
Taquito (ta-KEE-toe) means "little taco." These savory filled corn tortillas are rolled in
cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow
it to stand at room temperature for 30 minutes before assembling the taquitos. Use
tongs to dip the tortillas into the simmering broth.
Ingredients
Filling:
1 /2 cup finely chopped onion
1 1 /2 cups v eggie ground round (such as Yves Veggie Cuisine)
1 /4 teaspoon salt
1 /4 teaspoon cumin
1 /4 teaspoon ground red pepper
1 (4.5-ounce) can chopped green chiles, undrained
2 cups organic vegetable broth (such as Swanson Certified Organic)
1 6 (6-inch) corn tortillas
2/3 cup (about 2 1 /2 ounces) shredded reduced-fat sharp cheddar cheese, divided
Cooking spray
Preparation
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion
and garlic; sauté 3 minutes or until onion is tender. Add v eggie ground round and next 4
ingredients (through chiles); cook 5 minutes.
Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1
tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs; place
softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of
tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet
coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with
remaining tortillas, filling, and cheese.
Bake at 425° for 1 3 minutes or until rolls are crisp.
Yield
8 serv ings (serving size: 2 taquitos)
CALORIES 1 85(21% from fat); FAT 4.3g (sat 1 .3g,mono 0.4g,poly 1 .5g); PROTEIN 1 3g;
CHOLESTEROL 6mg; CALCIUM 1 59mg; SODIUM 41 2mg; FIBER 4.8g; IRON 1 .4mg;
CARBOHY DRATE 25.8g
Melissa Williams , Cooking Light, MAY 2 007
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=

1611702>
Recipes 2 Page 967

Vegetarian Minestrone
10:08 PM
This earthy, elegant soup is probably one of our most economical, using ingredients
that are commonly on hand.
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans or other white beans
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
4 teaspoons grated Parmesan cheese
Heat oil in a large saucepan over medium -high heat. Add onion; sauté 4 minutes or
until lightly browned. Add water and next 10 ingredients (water through garlic); bring
to a boil. C over, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover
and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with
cheese.
Yield: 4 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)
8.8g; C HOLESTEROL 1mg; C ALCIUM 112mg; SODIUM 699mg; FIBER 4.4g; IRON
Cooking Light, JA N UARY 1996

665264>
Recipes 2 Page 968

Zesty Vegetarian Pitas
10:09 PM
1/2 cup light mayonnaise

1/4 cup chopped fresh basil
2 tablespoons sun-dried tomato spread (such as C alifornia Sun Dry)
1/4 teaspoon pepper
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 cups chopped seeded tomato
1/2 cup diced seeded peeled cucumber
1/4 cup fat-free Italian dressing
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves
C ombine first 6 ingredients in a food processor; process until smooth. C over and chill.
C ombine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in
refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a
lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup
marinated vegetables into each pita half.
Yield: 4 servings
C ALORIES 209 (27% from fat); FAT 6.2g (sat 0.8g,mono 1.8g,poly 2.9g); PROTEIN 6g;
C HOLESTEROL 5mg; C ALCIUM 61mg; SODIUM 294mg; FIBER 5.5g; IRON 3.5mg;
C ARBOHYDRATE 32.3g
Cooking Light, M A Y 1998

223813>
Recipes 2 Page 969

Blackened Portobello-Mushroom Salad
10:13 PM
E-m ail This Recipe
Blackened Portobello-Mushroom
Salad

1/4 cup tomato juice
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard
4 (4-ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon C ajun seasoning for steak (such as C hef Paul Prudhomme's Steak
Magic)
C ooking spray
16 cups gourmet salad greens
1 large tomato, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup (1 ounce) crumbled blue cheese
C ombine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to

bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from
bag, reserving marinade.
Sprinkle mushrooms with C ajun seasoning. Heat 2 teaspoons oil in a large
nonstick skillet coated with cooking spray over medium-high heat until hot. Add
mushrooms; cook 2 minutes on each side or until very brown. C ool; cut
mushrooms diagonally into thin slices.
Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom
slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and
1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Yield: 4 servings

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Chickpea-and-Corn Patties
10:14 PM
2 teaspoons olive oil, divided

1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 tablespoons cornmeal, divided
1/2 teaspoon salt
C ooking spray
Heat 1 teaspoon oil in a large nonstick skillet over medium -high heat. Add corn, onion,
and thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2
tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until
combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each
into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon
oil in a large nonstick skillet coated with cooking spray over medium -high heat. Add
patties; cook 5 minutes. C arefully turn patties over; cook 5 minutes or until golden.
Yield: 4 servings
3mg; C ARBOHYDRATE 44.1g
Cooking Light, JU L Y 1 998

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Recipes 2 Page 971

Hot Provençale Wrap
10:16 PM
Roasted vegetables:
2 teaspoons dried herbes de Provence
1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices
2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 cup thinly sliced fennel bulb (about 1 bulb)
C ooking spray
Pesto:
1/2 cup fresh parsley leaves
1/3 cup basil leaves
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 tablespoon pine nuts
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon salt
1 (16-ounce) can cannellini beans or other white beans, drained
2 garlic cloves
Wrap:
6 (8-inch) fat-free flour tortillas
6 leaf lettuce leaves
3/4 cup sliced bottled roasted red bell peppers
1/2 cup (2 ounces) shredded provolone cheese
Preheat broiler.
To prepare the roasted vegetables, combine first 8 ingredients in a large zip -top plastic
bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard
marinade. Place vegetable mixture on a jelly -roll pan coated with cooking spray. Broil 12
minutes or until tender, stirring occasionally; set aside.
To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food
processor, and process until smooth, scraping sides of processor bowl occasionally.
To prepare wrap, warm tortillas according to package directions. Spread 1/4 cup pesto
over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese
evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350° for 8 minutes or
until thoroughly heated.
Yield: 6 servings
13.1g; C HOLESTEROL 8mg; C ALCIUM 260mg; SODIUM 834mg; FIBER 5.5g; IRON 5mg;
C ARBOHYDRATE 49g

222032>
Recipes 2 Page 972

Black Bean Burgers with Spicy Cucumber and Red Pepper Relish
10:20 PM
• Browse more Sandwiches recipes from E-m ail This Recipe
Randy M ayor; M elanie J . C larke
Black Bean Burgers with Spicy

Cucumber and Red Pepper Relish
The cucumber releases some liquid while chilling, so serve relish with a slotted
spoon. Shape the patties, and wrap them in wax paper to transport them from
the kitchen to the patio grill. Serve with baked potato chips and dill pickle
spears.
Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1/2 cup dry breadcrumbs
1 large egg
C ooking spray
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
To prepare relish, combine first 8 ingredients in a medium bowl. C over and chill
2 hours.
To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir
in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide
bean mixture into 4 equal portions, shaping each into a 1/2 -inch-thick patty.
Prepare grill.
Place patties on grill rack coated with cooking spray; grill 5 minutes on each
side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the
bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of
bun. Garnish with dill sprigs, if desired.
Yield: 4 servings (serving size: 1 burger)
Recipes 2 Page 973

226537>
Recipes 2 Page 974

Red-Lentil Burgers with Aioli
10:22 PM
E-m ail This Recipe
Aioli:
1/2 teaspoon fresh lemon juice
Burgers:
2 cups water
3/4 cup dried red lentils
C ooking spray
1 cup diced onion
1/2 cup finely diced carrot
3 garlic cloves, chopped
2 cups chopped mushrooms
1 teaspoon dried marjoram
3 tablespoons Madeira (optional)
2 large egg whites
Arugula or curly lettuce leaves
6 (1/4-inch-thick) slices tomato
6 (1/8-inch-thick) slices onion
To prepare aioli, combine first 3 ingredients; cover and refrigerate.

To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a
medium saucepan; bring to a boil. C over, reduce heat to medium -low, and
simmer 20 minutes. Drain; set aside.
Heat a large nonstick skillet coated with cooking spray over medium -high
heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add
1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes,
stirring occasionally. Add wine; cook 1 minute or until liquid almost
evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add
the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. C over
and chill 30 minutes (to help firm up the mixture).
Divide the lentil mixture into 6 equal portions, shaping each portion into a
1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over
medium heat. Add lentil patties, and cook for 5 minutes on each side.
Line the bottom half of each hamburger bun with an arugula or lettuce leaf,
and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1
onion slice, and the top half of the bun.
Yield: 6 servings
C ALORIES 324 (23% from fat); FAT 8.1g (sat 1.6g,mono 2g,poly 3.9g);
Recipes 2 Page 975


223470>
Recipes 2 Page 976

Shanghai Tofu Burgers With Chinese Slaw
10:24 PM
Shanghai Tofu Burgers With Chinese

Slaw
The recipe for Chinese Slaw can also be served as a side salad.
1/4 cup pineapple juice
1 tablespoon low-sodium tamari or soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons sesame seeds, toasted
1 1/2 teaspoons dark sesame oil
1 pound firm tofu, drained
C ooking spray
C hinese Slaw
1/2 cup Roasted Red Bell Pepper Sauce
C ombine first 8 ingredients in a shallow dish. C ut tofu lengthwise into 8 (1/2 -inch-thick)
slices. Add tofu to dish, and spoon green onion mixture over tofu. C over and marinate in
refrigerator at least 1 hour, turning tofu occasionally.
Place tofu on a baking sheet coated with cooking spray. Bake at 425° for 20 minutes or
until lightly browned. Place 1 tofu slice on bottom half of bun; top with 1/2 cup C hinese
Slaw. Drizzle with 1 tablespoon Red Bell Pepper Sauce; cover with top half of bun. Repeat
procedure with remaining ingredients.
Yield: 8 sandwiches
C ALORIES 217 (29% from fat); FAT 7g (sat 1.1g,mono 2.2g,poly 3.2g); PROTEIN 9.7g;
C ARBOHYDRATE 29.6g

224010>
Recipes 2 Page 977

One-Pan Ratatouille
10:28 PM
E-m ail This Recipe
James C arrier
One-Pan Ratatouille
NOTES: This easy vegetable stew makes a great main dish when served over
pasta, grilled artisan-style bread, or polenta. You can also serve it as a side
dish with grilled burgers or chicken.
1 onion (8 oz.), peeled and diced (1/2 in.)
2 cloves garlic, peeled and minced
2 cans (14 1/2 oz. each) diced tomatoes
8 ounces Asian eggplant, rinsed and diced (3/4 in.)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and
diced (1/2 in.)
8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart

pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and
garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon
pepper, and 1/2 cup water and bring to a simmer. C over, reduce heat, and
simmer, stirring occasionally, until eggplant is soft when pierced, about 10
minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover,
and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and
pepper to taste.
Yield: MAKES: 4 servings
C ALORIES 215 (46% from fat); FAT 11g (sat 1.5g); PROTEIN 5.6g;
C HOLESTEROL 0.0mg; SODIUM 634mg; FIBER 6.4g; C ARBOHYDRATE 28g
Suns et, O CTO BER 2004

1010602>
Recipes 2 Page 978

Vegetable Soup with Matzo Balls
10:30 PM
6 1/2 cups Basic Vegetable Stock

4 cups coarsely chopped green cabbage
2 cups chopped tomato
1 1/2 cups diced turnip
1 cup diagonally sliced celery
1 cup sliced carrot
3/4 teaspoon salt
1/4 teaspoon pepper
Matzo Balls
C ombine first 9 ingredients in a large Dutch oven, and bring to a boil. C over, reduce
heat, and simmer 30 minutes or until vegetables are tender. Ladle into individual
bowls; top with green onions, parsley, and Matzo Balls.
Yield: 10 servings (serving size: 1 cup soup and 3 matzo balls)
1.9mg; C ARBOHYDRATE 26g
Cooking Light, M A RCH 1 995

438250>
Recipes 2 Page 979

Artichokes Stuffed in the Yemenite Style
10:32 PM
Artichokes Stuffed in the Yemenite

Style
6 medium artichokes (about 10 ounces each)

1 lemon, halved
3 1/2 tablespoons lemon juice
1/4 cup vegetable stock or water
1 cup minced onion
3 cups chopped zucchini
1 cup chopped tomato
2 tablespoons chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Wash artichokes by plunging them up and down in cold water. C ut off stem end of
each artichoke; remove bottom leaves. Trim about 1/2 inch from the top of each
artichoke; trim away about one-fourth of each leaf (tip). Rub the top of each
artichoke and trimmed edges of leaves with cut lemon to prevent discoloration.
Arrange the artichokes, stem ends down, in a large Dutch oven; cover with water,
and add the lemon juice. Bring to a boil cover, reduce heat, and simmer for 30
minutes or until a leaf near the center of each artichoke pulls out easily. Drain and
set aside.
C ombine vegetable stock and oil in a nonstick skillet; place over medium heat
until hot. Add onion and garlic; sauté 3 minutes. Add zucchini, tomato, parsley,
and bell pepper; cook 13 minutes or until tender, stirring occasionally. Remove
from heat; stir in salt and pepper.
Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and
discard. Spoon 1/2 cup vegetable mixture into center of each artichoke, and serve
immediately.
Yield: 6 servings
8.4g; IRON 3.1mg; C ARBOHYDRATE 24.9g
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?

action=printerFriendly&recipe_id=438247>
Recipes 2 Page 980

Eggplant Matzo Lasagna
10:33 PM

3 cups sliced mushrooms
1 teaspoon dried oregano
1 (28-ounce) can tomato purée
1 large eggplant, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)
6 tablespoons grated Parmesan cheese, divided
1 (15-ounce) container nonfat ricotta cheese
3 slices American matzo
Heat oil in a saucepan over medium-high heat. Add mushrooms and garlic; sauté 5
minutes. Stir in parsley, wine, basil, oregano, peppers, and purée. Partially cover, reduce
heat to medium-low; simmer 30 minutes. Remove from heat.
Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 30 minutes, turning the slices over after 15 minutes. Remove from
baking sheet, and let cool. C ut the eggplant slices into 1/2-inch pieces, and set aside.
C ombine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch baking dish coated with
cooking spray. Arrange 1 1/2 slices matzo over tomato mixture, and top matzo with half of
ricotta cheese mixture, half of eggplant, and half of tomato mixture. Repeat the layers,
ending with the tomato mixture. Sprinkle with remaining 2 tablespoons of Parmesan
cheese.
C over and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes. Let
stand 5 minutes before serving.
Yield: 6 servings
C ALORIES 257 (16% from fat); FAT 4.6g (sat 1.4g,mono 2.2g,poly 0.6g); PROTEIN 18.2g;
C ARBOHYDRATE 42.3g

237623>
Recipes 2 Page 981

Passover Apple Crisp
10:34 PM
5 medium Granny Smith apples (about 1 1/2 pounds)

1/2 cup sugar
1/2 cup unsalted matzo meal
1/3 cup sugar
2 tablespoons margarine, melted
1/8 teaspoon salt
Peel, core, and cut the apples into 1/4-inch slices.

C ombine apple slices, sugar, cinnamon, and lemon juice, and toss gently. Spoon into
an 11 x 7-inch baking dish coated with cooking spray; set aside.
C ombine the matzo meal, sugar, almonds, margarine, and salt, and stir well. Sprinkle
over apple mixture. Bake at 350° for 1 hour or until browned.
Yield: 6 servings (serving size: 1 cup)
C ALORIES 275 (22% from fat); FAT 6.6g (sat 1g,mono 3.1g,poly 1.8g); PROTEIN

438252>
Recipes 2 Page 982

Vegetarian Ziti Gratin
10:35 PM
Preparation Time: 45 minutes minutes

Cooking Time: 30 minutes minutes
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
2 teaspoons kosher salt
1/2 cup shredded fresh basil leaves
1 pound ziti
15-ounce container ricotta cheese
2 eggs, beaten
1 cup shredded C heddar
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf,
stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring
occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell
pepper, tomatoes, and 1 teaspoon salt, and cook over medium heat, stirring occasionally,
for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of
pepper to taste.
C ook ziti according to the label directions. Drain the ziti, then toss with ricotta cheese,
eggs, olive oil, Parmesan, and 1 teaspoon salt. Spoon half the ziti into a lightly greased 4 -
quart casserole. Top with the ratatouille and then the remaining ziti. Sprinkle with
C heddar. C over and bake in a preheated 350º F oven for 20 minutes. Uncover and cook 10
minutes more.
Yield: 4 servings
C ALORIES 1002 (0% from fat); FAT 47g (sat 20g); PROTEIN 44mg; C HOLESTEROL
198mg; C ALC IUM 610mg; SODIUM 1619mg; FIBER 9g; C ARBOHYDRATE 103g; IRON 6mg
Real Simple, FE BRUARY 2003

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Recipes 2 Page 983

Corn and Potato Chowder
10:37 PM
E-m ail This Recipe

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead
and reheated just before serving. Ladle a bowl alongside a green salad and slice
of hearty bread.
C ooking spray
1 1/2 cups prechopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 teaspoon seafood seasoning (such as Old Bay)
3/4 teaspoon dried thyme leaves
1 pound baking potatoes, cut into 1/2-inch pieces
1 cup half-and-half
1/4 cup chopped parsley
3/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a Dutch oven over medium-high heat. C oat pan with cooking spray. Add
bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly
browned.
Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper,
and potatoes; bring to a boil. C over, reduce heat, and simmer 10 minutes or
until potatoes are tender. Remove from heat, and stir in half-and-half, chopped
parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each
with 2 tablespoons cheese and 1 tablespoon green onions.
Yield: 4 servings
FIBER 7g; IRON 2.5mg; C ARBOHYDRATE 53.3g

1142037>
Recipes 2 Page 984

Peanut-Crusted Tofu Triangles
10:42 PM
E-m ail This Recipe
Randy M ayor

Tofu and peanuts both contribute magnesium to this dish. Serve this tasty
vegetarian entrée with lime wedges for a bit of color and citrus flavor.
1 (14-ounce) package firm tofu, drained
1 1/2 cups uncooked instant rice
1 1/2 cups rice milk
1/2 cup thinly sliced green onions
3 tablespoons finely chopped red bell pepper
1 teaspoon salt, divided
1 teaspoon water
1 large egg white
2 teaspoons peanut oil, divided
C ooking spray
C ut tofu crosswise into 8 equal pieces. C ut each piece into two triangles.
Arrange tofu in a single layer on several layers of heavy -duty paper towels.
C over tofu with additional paper towels. Place a cutting board on top of
tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu
dry with paper towels.
C ombine rice and milk in a medium saucepan; bring to a boil. C over,
reduce heat, and simmer for 5 minutes. Stir in onions, cilantro, bell pepper,
and 1/2 teaspoon salt. C over and keep warm.
C ombine 1 teaspoon water and egg white in a shallow dish. Place peanuts
in a food processor; process until finely ground. C ombine ground peanuts,
garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a
shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the
same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet
coated with cooking spray over medium heat. Add half of tofu; cook 2
minutes on each side or until browned. (Watch closely to prevent burning.)
Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with
rice.
Yield: 4 servings (serving size: 3/4 cup rice and 4 tofu triangles)
Cooking Light, A U GUST 2 006

1215935>
Recipes 2 Page 985

Veggie Piglets in Blankets with Dipping Sauce
10:44 PM
Bec ky L uigart-Stayner
Veggie Piglets in Blankets with

Dipping Sauce
Expose your children to vegetarian sausage with this fun finger food that's good for
breakfast or lunch. There's no need to thaw the sausage. Kids can help by cutting
the dough with safety scissors. They can also roll dough around the sausages and
make the dipping sauce.
1 (8-ounce) package reduced-fat crescent roll dough
16 meatless breakfast links (such as Boca)
3/4 cup honey

Unroll dough; divide along perforations into triangles. C ut each dough triangle in
half to form 2 triangles. Wrap one dough triangle around center of each breakfast
link, starting at wide end of triangle. Arrange wrapped breakfast links on a baking
sheet. Bake at 375° for 15 minutes or until browned.
C ombine honey and mustard; serve with piglets.
Yield: 8 servings (serving size: 2 piglets and 2 tablespoons sauce)
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=1197224>
Recipes 2 Page 986

Yum, Lydia, Vegan Chili Over Baked Sweet Potato
5:38 PM
Hi Lydia! This chili from the Illinois Center for Soy Foods at the University of Illinois won first prize at the
International Beer Tasting & Chili Cook-Off 2007 in Urbana, Illinois. In a blind taste test, judges preferred
this soy-based vegetarian chili over all the meat-based chili entries in the competition. Taste it and you'll
know why! You'll absolutely love it over a baked sweet potato.
Seasonings:
2 Tbsp. ground cumin
2 Tbsp. chili powder
1 Tbsp. unsweetened cocoa powder
1-1/2 tsp. ground coriander
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. vegetable oil

1 medium green bell pepper, chopped
1-1/2 cups tomato juice
1-1/4 cups dry TVP
1 14.5-oz. can diced tomatoes
2 15-oz. cans black beans, rinsed and drained
2 15-oz. cans kidney beans, rinsed & drained
2 chipotle chilies in adobo sauce (from can), chopped* Condiments (optional): grated soy cheese,
chopped onions, diced avocado, sliced black olives
1. Mix all the seasonings in a small bowl. Set aside.

2. Heat the oil in a large pot over medium heat. Add onions and sauté until golden. Add garlic, bell
pepper, and seasoning mixture and sauté for another minute.
3. Add the remaining ingredients (except condiments) and mix well.
Bring to a boil, then reduce heat and simmer, stirring occasionally, for at least 15 minutes to let the
flavors blend.
4. Serve with the optional condiments, if desired.
Per serving (1 ½ cups): 229 calories, 17 g protein, 33 g carbohydrate, 5 g fat (0.6 g saturated)
*Adjust the amount of chipotle chilies to make chili more or less hot.
BAKED CHICKPEAS
Reed Mangels, author of Simply Vegan, wanted to share this easy recipe.
By the way, we love chickpeas baked with a little oil, nutritional yeast, and salt. I bake them until they're
almost crunchy - about
30 minutes. We go through many cans of chickpeas.
LOOKING FOR VEGAN SHOES, VEGAN DONUTS, VEGAN STICKY BUNS, SOY TACO MIX, VEGAN
SHAMPOOS, AND MORE, GO TO:
http://www.TheVegetarianSite.com
Recipes 2 Page 987

VEGAN SEAFOOD - Beyond the Fish Shtick for Vegetarians
Looking for Vegan Seafood recipes? See

http://www.vrg.org/catalog/veganseafood.htm
IF YOU OWN A WEB SITE and want to partner with us, visit
www.abbeysvegetarianrecipes.com/partnering.html.
TO REMOVE YOURSELF: click on the link at the very bottom of this e-mail message.
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Brooklyn, NY 11215
Usa
To unsubscribe or change subscriber options visit:

http://www.aweber.com/z/r/?jExsHMy0LIxsbMys7Oy0RrTMjIxMbGzM
Recipes 2 Page 988

[indoorcats] Lisa’s microwaved catfood March 2008
7:27 PM
Subject [indoorcats] Lisa’s microwaved catfood March 2008

To i ndoorcats@ya hoogroups.com
Sent Sa turday, Ma rch 01, 2008 10:29 AM
Looking for the last recipe I posted, I realized I've modified it some since last time.
1 cup brown rice

2 cups water
microwave on high(10) for 3 minutes, at 3 for 10 minutes, at 2 for 20 minutes. Set aside.
1 lb ground turkey - often available frozen pretty cheap

1 lb chicken liver
2 eggs
salt or lite salt
optional: add leftovers, broth and/or some veggies
microwave turkey with salt 2 min on high, 10 minutes at 5. Add cooked rice and any optionals and cook
another 10 min at 5. Add liver, another 10 min at 5. Add eggs.
Mix in:
2 T bone meal (or other calcium supplement)

powdered cat vitamins (read label for recommended amount. I’d say about 10 daily recommended
dosages)
3 T powdered Lysine (thanks to Abigail who brought Herpes Eye in, but the Lysine does seem to help)
Mix in food processor. Freeze. After rethawing, it has a crumbly texture my cats seem to prefer, instead
of the gummy texture it has initially. Oddly, they may it eat fresh out of the food processor, when the
smell of cooking is in the air, but turn their noses up at the same thing the next meal. They also don’t
much like it if I don't food process it. Or rather, they’ll pick out the liver and drag it all over the RV in the
process of eating it and manage to avoid eating the rice.
__._,_.___
^..^ Don't forget to check out the files and links on the group website: there is a wealth of information
on feline health, behaviour and other assorted information that is updated on a regular basis. ^..^

__,_._,___
Recipes 2 Page 989

Falafel Burgers
10:06 PM
Falafel Burgers
Ingredients
• 2(400g) canned chick-peas, rinsed and drained
• 1/4 cup fresh parsley leaves
• 1 lemon, juice and zest of
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 6 tablespoons flour
Directions
1. Put the first 6 items in a food processor and whiz to a chunky paste.
2. Tip onto a floured surface and mould into 4 burgers (or 6 for children).
3. Depeninding on the ingredients you use/omit you may need to add flour to bind them
better.
4. Burgers can be frozen at this stage.
5. Dust with flour and either fry in the olive oil for 2 mins each side or brush with oil and grill
for 8 - 10 mins each side serve as desired.
6. Goes well in a burger bun with sour cream and salad.
Portions : 4
Pasted from <http://www.once-a-month-cookingworld.com/index.php?

option=com_pccookbook&page=viewrecipe&recipe_id=152&Itemid=27>
Recipes 2 Page 990

Ginger Broccoli with Almonds
10:07 PM
Ingredients
• 4 cups fresh broccoli florets
• 2 Tablespoons slivered almonds
• 1 Tablespoon butter
• ¾ teaspoon ground ginger
• ¼ teaspoon salt
Directions
1. Cooking Day Directions -
2. Combine all ingridients in Medium or Large microwave Steam bag.
3. Seal bag and shake to mix ingredients.
4. Serving Day Directions -
5. Thaw.
6. Place bag in microw ave.
7. Cook on full pow er for 2 ½ - 3 minutes. Use shorter time for a crisper, yet
tender result.
8. Allow bag to stand 1 minute before handling. Gently shake bag to distribute
butter and seasonings. Carefully open bag and serve.
Portions : 4 servings

Recipes 2 Page 991

Honey Granola
10:09 PM
Honey Granola
Ingredients
• 3 cups dry oatmeal
• 1/2 cup margarine (1 stick)
• 1/2 cup honey
• 1/4 teaspoon salt
• 1/2 cup each nuts and dried fruit(optional)
Directions
1. First melt the margarine in a 3-quart saucepan over medium heat. Add the
honey and salt. Honey is easiest to measure in a w ell oiled measuring cup.
Otherw ise, just scoop the last of it out of the cup w ith a clean finger or
spoon. Heat the honey briefly w ith the margarine and then add the oatmeal.
Stir it up nicely. It smells really good. Turn the mixture onto an ungreased
cookie sheet, the kind w ith shallow sides; a large 9 by 13-inch pan w orks
w ell too. Spread the granola out evenly and bake it at 375° for 10 minutes.
It should be a toasty brown. Now remove it from the oven and allow it to
cool and crisp up right there in the pan. Store it in a clean coffee can or
sealed canister. Add the nuts and dried fruit, if you are using them, w hen the
granola is cool. Serve it w ith milk like regular cereal, or if you are hankering
for a divinely inspired treat, get a big bow l of plain yogurt, and sprinkle a
large handful of granola on top of it. Mmmmmmmm, very tasty. Sliced
bananas are good w ith this too.

Recipes 2 Page 992

Maple Corn Bread
10:10 PM
Maple Corn Bread
Ingredients
• 1 1/4 cups flour
• 1/4 cup corn meal
• 1/2 T. baking pow der
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 1/2 cup maple syrup
• 3 T. canola oil
Directions
1. In a bowl, combine flour, corn meal, baking powder and salt. In a separate
bowl, beat egg, milk, syrup and oil. Stir into dry ingredients, just until
moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for
20 to 22 minutes. Cut into squares. Serve warm. To freeze: Remove corn
bread from pan. While still warm, wrap loaf in extra heavy foil. Or, place
individual pieces in sandwich bags and freeze together in a gallon freezer
bag. Label and freeze.
2. To serve: Thaw and serve. Heat briefly, if desired.

Recipes 2 Page 993

Pumpkin Pie With Gingersnap Crust
10:13 PM
Ingredients
• 30 gingersnaps, divided
• 1 cup cooked or canned pumpkin
• 1/3 cup toasted chopped pecans
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla
• Pinch ground cloves
• 1 quart low-fat vanilla frozen yogurt, softened
Directions
1. Crush 20 gingersnaps into coarse crumbs; press into bottom of a 9-inch pie
plate.
2. In large bow l, combine pumpkin, pecans, sugar, cinnamon, salt, ground
ginger, nutmeg, vanilla and cloves; fold softened frozen yogurt into pumpkin
mixture w ith a rubber spatula. Spoon yogurt mixture carefully into pie plate,
spreading to the edges. Use the remaining 10 gingersnaps to decorate by
breaking them in half and placing end-to-end around the edge of the pie.
Cover w ith plastic w rap and freeze.
3. Remove from freezer a few minutes before serving.
Portions : Serves 8

Recipes 2 Page 994

Salmon Cakes with Chili Sauce
10:14 PM
Ingredients
• 1 pound salmon fillets, trimmed
• 1/2 cup finely ground cracker crumbs
• 1 egg
• 1 teaspoon dried dill weed leaves
• 1 tablespoon lemon juice
• 1/2 cup chopped green onions (scallions)
• Salt and pepper to taste
• Dash cayenne pepper
Directions
1. Cut the salmon into 2-inch cubes and place in a food processor or chop
coarsely by hand. Chop the salmon the consistency you prefer, I like to taste
the salmon chunky in the cakes as opposed to finely chopped.
2. In a bowl, combine the salmon, cracker crumbs, egg, dill, lemon juice, red
pepper, and green onions, mixing gently only blended. Season with salt and
pepper and cayenne. Form the mixture into 3-inch patties about 1-inch thick.
3. To Prepare and Eat Now: Heat a large non-stick skillet coated with non-stick
cooking spray over medium heat and cook for about 3 minutes on each side
or until golden brown. Do not overcook. Serve with Chili Sauce.
4. To Freeze: Wrap patties individually in plastic w rap and transfer to zip top
freezer bags, label, and freeze. Recommended freezing up to 1 month.
5. To Prepare After Freezing: Remove from freezer to defrost or cook frozen on
low heat in non-stick skillet coated with non-stick cooking spray about 5 to 7
minutes on each side until cooked through. Once defrosted, cook on medium
to brown sides, but don't overcook the salmon. Can reheat in the microwave.
6. Chili Sauce
7. 1/4 cup light mayonnaise
8. 1/3 cup chili sauce
9. 1 tablespoon prepared horseradish
10. 1 tablespoon lemon juice
11. Dash hot sauce
12. In a small bow l, combine mayonnaise, chili sauce, horseradish, lemon juice,
and hot sauce, mixing w ell.
Portions : Makes 6 to 8 servings

Recipes 2 Page 995

Sweet Potatoes with Apples & Cranberries
10:16 PM
Ingredients
• 2 medium to large sweet potatoes (about 1 to 1 ¼ lbs
total),peeled and cut into bite size pieces
• 1 medium Granny Smith apple, cored and diced into
small (¾ to 1 inch) pieces
• 2 Tablespoons dried cranberries
• 1½ Tablespoons butter
• 1 rounded Tablespoon brown sugar
• ¾ teaspoon salt
• ½ teaspoon cinnamon
Directions
2. Combine all ingridients in Medium or Large microwave
Steam bag.
3. Seal bag and shake gently to combine ingredients. Pat
ingredients into single layer.
5. Place bag in microwave.
6. Cook on full power for 9 minutes(Medium bag) or 8
minutes (Large bag), or until sweet potatoes are tender.
If needed, continue microwaving at 30-second intervals
until sweet potatoes are tender.
7. Allow bag to stand for one minute before handling. Shake
gently to distribute ingredients. Carefully open bag and
serve.

Recipes 2 Page 996

Golden Spice Pancakes
10:32 PM
For these pancak es, I've added freshly grated orange peel to ramp up the fresh
orange taste and spiced the batter lightly with cinnamon, nutmeg, and cloves. I prefer
the spice to be just an accent to the orange, not overwhelming, so if you want really
spicy pancak es, you'll have to add more.
1 cup unbleached flour

1 1/4 cups whole wheat flour (I used white whole wheat; ww pastry flour is another good option)
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon orange rind (freshly grated orange peel)
1/4 cup golden raisins (optional)
Spray a non-stick frying pan or griddle lightly with canola oil, and begin
heating it on medium-high. Meanwhile, mix all the dry ingredients (flours
through cloves) and add the rind, juice, and raisins to a well in the center. Mix
briefly, just until combined (a few lumps are okay).
When the skillet is hot, drop the batter by quarter-cupfuls and cook until the
tops are beginning to bubble. Turn and cook a couple more minutes until the
underside is golden and the inside is cooked. Serve immediately.
Makes about 10 pancakes. Each one contains 121 Calories (kcal); trace Total Fat;
(2% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 269mg
Sodium; 2g Fiber.
Without raisins: 109 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein;
24g Carbohydrate; 0mg Cholesterol; 268mg Sodium; 2g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/golden-pancakes.htm>
Recipes 2 Page 997

Thick and Hearty Split Pea Soup
10:39 PM

3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste
Spray the bottom of a pressure cooker or Dutch oven with oil. Sauté the
onions for about 5 minutes, scraping the bottom of the pan often, until they
begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more
minutes.
Add the peas to the pot. If you're using a pressure cooker, add 6 cups of
water; for regular cooking, add 8 cups water. Stir in the potatoes, bay leaf,
celery seed, basil, and thyme.
For pressure cooking: Seal the cooker and bring to high pressure. Lower heat
and cook at high pressure for 6 minutes. Remove from heat and allow the
pressure to come down naturally. If beans are not completely cooked, cover
loosely and cook (without pressure) until they reach the desired tenderness.
For regular cooking: Bring to a boil, cover, and cook over very low heat for 1
1/2 to 2 hours until peas are soft and disintegrate when stirred.
For both methods: When the beans are done, add the liquid smoke, salt, and
pepper. Check the seasoning and add more herbs if necessary. Cook several
minutes uncovered to thicken (or add water to thin). Serve with warm whole-
grain bread.
Makes about 8 servings, and tastes even better the next day!
Per serving: 216 Calories (kcal); 1g Total Fat; (2% calories from fat); 13g Protein; 41g
Carbohydrate; 0mg Cholesterol; 565mg Sodium; 15g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/hearty-split-pea-soup.htm>
Recipes 2 Page 998

Sichuan Tofu with Garlic Sauce
10:42 PM
1 pound firm or extra-firm tofu

1/4 cup warm vegetable broth
1 tbsp. Shao Hsing wine, or dry sherry
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up to one tablespoon)
2 tablespoons black rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shao Hsing wine, or dry sherry
2 tablespoons agave nectar or sugar
1 teaspoon chili garlic paste (up to 2 teaspoons)
1/4 teaspoon sesame oil
6 large cloves garlic, minced (up to 1 head)
1 bunch green onions
8 fresh water chestnuts
2 tsp. cornstarch dissolved into 2 tsp. water
Cut the tofu widthwise into 1/2-inch slices. Then cut each slice widthwise into
1/2-inch by 1 1/2-inch sticks. Put the pieces in a ziplock bag and add the
vegetable broth, 1 tbsp. wine, and 1 tbsp. soy sauce. Let it marinate, turning
the bag every few minutes, while you prepare the vegetables and sauce.
In a small bowl or measuring cup, mix together the vinegars, 2 tbsp. soy
sauce, 1 tbsp. wine, agave nectar or sugar, chili garlic paste, and sesame oil.
Set aside.
Peel and slice the water chestnuts and cut each slice into shreds, about three
pieces per slice. Slice the green onions thinly, separating the dark green tops
from the light green and white parts.
Spray a large non-stick skillet with oil, and heat it over medium-high heat. Add
the light-colored scallion slices, the garlic, and the ginger, and stir-fry for 1-2
minutes. Remove from the skillet and set aside.
Spray the skillet again, and add the tofu and its marinade to the pan, making
sure the tofu is in a single layer. When the marinade has evaporated, carefully
turn the tofu (which should be light brown on the bottom) and cook the other
side until brown. Add the green onion mixture back to the pan and cook,
stirring for another minute.
Add the water chestnuts and sauce and bring to a boil. Add cornstarch and
water and simmer until thickened and glossy. Remove from heat and garnish
with green onion tops.
Makes 4 servings. Per serving: 167 Calories (kcal); 5g Total Fat; (28% calories from
fat); 10g Protein; 20g Carbohydrate; 0mg Cholesterol; 471mg Sodium; 1g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/sichuan-tofu.htm>
Recipes 2 Page 999

Tofu and Vegetable Cacciatore
10:44 PM
1 package (14-16 ounces) firm or extra-firm tofu, frozen and thawed (see
note)
1 large onion, coarsely chopped
1 bell pepper, coarsely chopped (I used 1/2 red and 1/2 green)
1 carrot, coarsely chopped
3 cups eggplant, coarsely chopped (about 1 small globe or two Japanese
eggplants)
1 cup mushrooms, coarsely chopped
1/2 cup white wine (see note)
1 cup vegetable broth (I used fatfree "chicken-style" bouillon)
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes, canned
1 teaspoon salt (or to taste)
1 teaspoon basil
1 1/2 teaspoons oregano
1/2 teaspoon thyme
generous grating of fresh black pepper
Defrost the tofu and squeeze as much liquid as possible out of it. Squeeze it
gently so that it doesn't tear. A little liquid left inside will not hurt this dish. Cut
into cubes about 1/2-inch thick. (Frozen tofu tends to expand when cooked,
so err on the side of smallness.)
Spray a large non-stick pot with olive oil and saute the onion until it begins to
turn golden. Add the rest of the vegetables, cover, and cook for about 5 more
minutes at medium heat, stirring every minute. Add tofu and the white wine,
and cook uncovered for about 1 minute.
Combine the broth and the tomato paste and stir until smooth. Add it, the
tomatoes, and all remaining ingredients to the pan. Stir well and turn heat
very low. Cover and cook, stirring occasionally, for 30 minutes.
Serve over spaghetti squash, pasta, rice, or potatoes.
Makes about 6 servings, each containing 142 Calories (kcal); 4g Total Fat;
(25% calories from fat); 9g Protein; 18g Carbohydrate; 0mg Cholesterol;
691mg Sodium; 5g Fiber.
Notes:
I freeze tofu the quick and easy way. I simply take the unopened box of tofu
and put it in the freezer for at least 24 hours. When I'm ready to use it, I either
put it in the refrigerator overnight to thaw or thaw it in the microwave. Then I
remove it from the water and gently squeeze it between my hands to get out
as much water as possible. (You will be amazed how much there is!) This is a
great way to use tofu that is about to reach its expiration date; it will stay good
in the freezer for months.
The white wine gives this dish a great flavor, but if you don't have any, a light
red wine will do. If you don't want to use alcohol, substitute the same amount
of vegetable broth.
Finally, you can substitute the frozen tofu with baked or pan-fried tofu if you'd
like, but frozen tofu is much easier.
Pasted from <http://blog.fatfreevegan.com/printer/tofu-cacciatore.htm>
Recipes 2 Page 1000

Pumpkin Spice Bread
10:45 PM
Pumpkin Spice Bread
When cooking this for other people, I usually use a little oil, as noted in the recipe
below. It makes the loaf lighter and less likely to sink in the middle. But you can
make it completely fat-free and still have a tasty treat.
Wet ingredients:
1 cup sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup canola oil (or apple sauce)
1/4 cup apple sauce
1/2 cup water
1 tablespoon Ener-G Egg Replacer mixed well with 4 tablespoons water
Dry ingredients:
1 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 - 1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 F. Oil 1 regular sized loaf pan or 4 small ( approximately
3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
Combine the wet ingredients in a medium-sized mixing bowl and blend well.
In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry,
and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and
place on the center rack of oven. Bake until a toothpick inserted in the middle
comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans,
and 60-70 minutes for one large loaf. Allow to cool before removing from
pan. Makes 8 servings.
Each serving, with oil and 1/4 cup pecans, contains: 318 Calories (kcal); 10 g Total
Fat; (26% calories from fat); 3 g Protein; 57 g Carbohydrate; 0 mg Cholesterol; 237
mg Sodium; 1 g Fiber.
Each serving, without oil and with 1/4 cup pecans, contains: 264 Calories (kcal); 3 g
Total Fat; (8% calories from fat); 3 g Protein; 59 g Carbohydrate; 0 mg Cholesterol;
237 mg Sodium; 2 g Fiber.
Each serving, without oil or nuts, contains: 239 Calories (kcal); trace Total Fat; (0%
calories from fat); 3 g Protein; 58 g Carbohydrate; 0 mg Cholesterol; 237 mg Sodium;
1 g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/pumpkin-bread.htm>
Recipes 2 Page 1001

Pan Fried Tofu and Mushroom Gravy
10:46 PM
Submitted by: Susan Voisin
This is my traditional Thanksgiving turkey substitute, adapted from the New
Farm Cookbook:
Slice extra-firm tofu 1/4 to 1/2 inch thick. Place it in a long dish and let it
marinate in soy sauce and water (1 part soy sauce to 2 water) for at least 10
minutes. Mix together:
1/2 cup flour
2 Tbs. nutritional yeast flakes
1/2 tsp. salt
1/2 tsp. each basil, oregano
1/4 tsp. poultry seasoning (or half thyme and half sage)
generous grinding of black pepper.
Shake off excess marinade from tofu and dip slices into breading, covering
both sides thoroughly. Pan fry in a non-stick skillet sprayed with oil. Serve
with mushroom gravy.
To make the mushroom gravy (there's no exact recipe for this), I take
whatever's left of the flour mixture and, if necessary, add a little more flour,
nutritional yeast, and poultry seasoning. You'll need at least a 1/4 cup total,
more for large amounts of gravy.
Steam-fry some sliced mushrooms and garlic in a non-stick skillet with a
little water. (Cover, but stir frequently.) When they're about done, add the
flour mixture and brown slightly. Then add liquid, starting with about a cup,
stirring constantly. The liquid could be veg. broth or soy milk diluted with
water or water with some broth powder added--or any combination of these,
but I recommend some soy milk for creaminess. Add more liquid as
necessary to make it the right consistency for gravy and add extra seasoning
to taste. Serve over the tofu. I also serve it over mashed potatoes and with
dressing.
Pasted from <http://www.fatfreevegan.com/soy/pan-fried.htm>
Recipes 2 Page 1002

Mediterranean Vegetable Stew
10:48 PM
Recipe by: FRESH FROM THE VEGETARIAN SLOW COOKER, by Robin
Robertson
Crockpot Size: 4-6 qt
Cook Time: 6-8 hrs
Setting: Low
Serves: 6
2 tablespoons water
3 shallots, chopped
1 large carrot, halved lengthwise and thinly sliced into half moons
1 large fennel bulb, stalks discarded, diced
1 lb. small red potatoes, quartered
1 small red bell pepper, seeded and cut into 1" pieces
1 nine-ounce pkg frozen artichoke hearts, thawed
1 14.5-ounce can diced tomatoes, drained
1 15.5-ounce can of chickpeas, drained & rinsed
1/3 cup white wine
1& 1/2 cups vegetable stock
1 teaspn minced fresh thyme leaves, or 1/4 teaspn dried
1 teaspn minced fresh oregano leaves, or 1/4 teaspn dried
1 large bay leaf
1) Heat the 2 tbsp. water in a medium-sized skillet over medium heat. Add the
shallots and carrot, cover, and cook until softened, about 5 minutes. Add the
garlic and cook, stirring, for 30 seconds.
2) Transfer the cooked vegetable mixture to a 4-6 quart crock pot. Add the
fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine,
stock, dried thyme and oregano (if using), and bay leaf; season with salt and
pepper. Cover and cook on low for 6-8 hours.
3) If using fresh herbs, add them a few minutes before the end of the cooking
time. Remove and discard the bay leaf before serving.
Pasted from <http://www.fatfreevegan.com/veggies2/1106.htm>
Recipes 2 Page 1003

Black Bean and Sweet Potato Soup
10:49 PM
1 medium onion, finely diced
1 small red, orange, yellow, or green pepper (I used all four), diced
1 medium carrot, shredded (or finely diced)
1 large sweet potato, diced
1 15 oz. can black beans, drained
1 14.5 oz. can diced tomatoes
2 cups water
2-tbsp. Pickapeppa sauce (adds a wonderful, distinct flavor)
Juice from one lime
Dump all ingredients, except for the lime juice, into your pressure
cooker. Seal, and bring to high pressure. Cook for 3 - 5 minutes, turn off heat
and allow the pressure to come down naturally. Add lime juice just before
serving.
Posted by Sandie to www.vegsource.com
Pasted from <http://www.fatfreevegan.com/pressure/black-bean.htm>
Recipes 2 Page 1004

Vegan Omelette for One
10:51 PM

You need to use a truly non-stick sk illet to mak e the omelette come out of the pan
intact. Be sure to oil it and have it hot before you pour the batter into the pan. If the
unfortunate happens and your omelette stick s, open-faced omelettes taste good, too!
6 ounces (1/2 package) lite silken tofu (or regular extra-firm silken tofu)
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
1/4-1/2 teaspoon salt, or to taste
1 pinch chipotle pepper or smoked paprika (optional)
Also needed:
Omelette filling of choice (have filling warm or at room temperature)
Blend together all ingredients until smooth. (I use a Magic Bullet blender, but
you may use any small blender or hand blender. To use a larger blender, you
may have to make a double batch.)
Spray a large non-stick skillet with olive oil and heat on medium-high until
very hot. Pour the batter into the center of the skillet in a circular pattern
about 6-8 inches across, and use a spoon or spatula to smooth over the
top. Place your filling ingredients over the batter, and reduce the heat to low.
Cover and cook for about 2-4 minutes, checking often to see if it's
done. When the edges have dried out, lift a small section with a spatula and
check to see that the omelette is set. It will be golden in color, but not
browned. When it's ready, loosen the omelette by sliding the spatula under it
from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and
serve hot.
I filled my omelette with sautéed mushrooms and fresh spinach and topped it
with a little of the chipotle remoulade leftover from the black-eyed pea
cakes. Mmmmm! It was one of the best breakfasts I've ever had.
Makes one serving. Without filling, this provides 157 Calories (kcal); 4g Total
Fat; (22% calories from fat); 15g Protein; 16g Carbohydrate; 0mg Cholesterol;
Pasted from <http://blog.fatfreevegan.com/printer/omelette.htm>
Recipes 2 Page 1005

10:53 PM
Beans
2 quarts water
1 tablespoon table salt (Alanna says it's essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size
pieces
Bring the water to boil in a large pot. While it's heating, cut up
the beans. Add the salt and beans to the boiling water. Cover
and cook for 6 minutes. Drain beans in a colander, and then
spray for a minute with cold water to stop the cooking. Let them
drain in the colander, shaking every now and then to get off all
the water.
Sauce
10 ounces mushrooms (I used a combination of regular button

mushrooms and shiitake)
generous pinch cayenne pepper (had to add it for the New
Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
1 tablespoon dry sherry (Alanna's brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the

mushrooms into pieces. Spray a non-stick pan with canola oil
and heat it. Add the mushrooms, garlic, cayenne, salt, and
pepper. Cook until mushrooms are very soft and exude their
juices. Whisk the flour into the vegetable broth and add to the
mushrooms along with the sherry. Simmer, stirring, until
mixture thickens. Add the soy creamer and simmer until thick,
about 5 to 10 minutes. Adjust the seasonings and stir in the
beans.
Topping
1 1/2 slices whole grain bread

1 tablespoon Earth Balance margarine (the best tasting
margarine in the world and no trans-fat)
1/8 teaspoon salt
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food

processor and pulse until crumbly. Pour into a bowl and add
the onions. Stir to combine.
To assemble:
Put the green beans into an oiled casserole dish and top with
the onion mixture. Bake at 425 F for about 15 minutes. If you
are not serving this right away, refrigerate the topping
separately. Bring to room temperature before sprinkling the
topping on the casserole and baking for about 20 minutes or
Recipes 2 Page 1006

until hot throughout.
Pasted from <http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-

casserole.html>
Recipes 2 Page 1007

Home-Style Tofu with Shiitake Mushrooms
10:55 PM
16 ounces extra firm tofu, drained

soy sauce
1 cup (about 1 ounce) dried, sliced shiitake mushrooms
1 1/2 cup boiling water
1/4-1/2 teaspoon red pepper flakes
1 tablespoon fresh finely minced garlic (about 3 cloves)
3 tablespoons fermented black beans*
1/2 red bell pepper, cut into thin strips
1/4 teaspoon soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon cold water
3 scallions, green parts only, thinly sliced
Preheat oven to 425F. Cut the block of tofu in half lengthwise and then slice
each half into approximately 8 slices about 1/2-inch thick. Brush each slice
with soy sauce on both sides and place on a baking sheet. Bake until light
brown, about 15 minutes, and then turn over and cook for another 10 minutes.
Remove from oven and set aside.
While the tofu is baking, pour the hot water over the sliced shiitake
mushrooms. (If you don't have sliced mushrooms, use whole ones and slice
after rehydrating.) Allow them to soak until soft. Leave the mushrooms in the
soaking liquid and set aside until needed.
Spray a wok or large non-stick skillet with a little canola oil and place over
medium-high heat. Add the garlic, black beans, and red pepper, and stir-fry
for about 1 minute. (*See note below.) Add the red pepper strips and cook for
another minute. Stir in the mushrooms, along with their soaking liquid, and
add the tofu and soy sauce. Let simmer for about 10 minutes to allow the tofu
to absorb the flavors. Then stir in the corn starch mixture and stir until
thickened. Add the sliced green onions and sesame oil and serve immediately
over rice. Makes 4 servings.
*I used black beans that were packed in oil and pressed them lightly to
remove as much of the oil as possible. If you are using the type of fermented
black beans that are packed dry, you may want to lightly crush them before
adding them to the skillet. Also, adding a little water or oil to the skillet will
make stir-frying them with the garlic easier.
(adapted and re-adapted from Revolutionary Chinese Cookbook: Recipes

from Hunan Province)
Pasted from <http://blog.fatfreevegan.com/printer/home-style-tofu.htm>
Recipes 2 Page 1008

Confetti Cornbread
10:55 PM
Confetti Cornbread
1 cup white whole wheat flour

1 cup yellow corn meal
1/8 cup natural sugar
1 tablespoon EnerG egg replacer powder
1/2 teaspoon salt
1 cup low-fat plain soymilk
1/4 cup water
1/2 cup plain soy yogurt (may substitute apple sauce)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeño pepper, seeds removed and minced OR 1/4-1/2 teaspoon red
pepper flakes (omit for non-spicy cornbread)
1/2 C fresh or frozen corn kernels
Spray or wipe a medium-sized cast iron skillet with oil. Place it in the oven
and preheat to 400F. (If cast iron is not available, spray a 8x8-inch baking
dish with oil, but do not put it in the oven to preheat.)
In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the
soymilk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently
until evenly distributed, but don't over-mix. Fold in the diced peppers and
corn. Pour into the hot skillet or prepared pan and bake for 15 - 25 minutes.
(A preheated skillet will take less time than a glass baking dish.) When a knife
blade comes out clean, it's done. Serve immediately.
Makes 8 servings, each containing 160 Calories (kcal); 1g Total Fat; (4% calories
from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 270mg Sodium; 4g Fiber
Pasted from <http://blog.fatfreevegan.com/printer/cornbread.htm>
Recipes 2 Page 1009

Roasted Ratatouille
10:57 PM
Roasted Ratatouille
4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2

lbs.)
2 large zucchini
2 red, yellow, or green bell peppers, cut into 3/4-inch pieces
12-16 ounces cherry or grape tomatoes
6-8 cloves garlic, sliced
1 tablespoon fresh chopped rosemary (you may substitute dried,
crushed rosemary or herbes de provence)
salt and pepper
olive oil spray
Preheat the oven to 425F.
Cut the eggplants and zucchini into pieces approximately 3/4-inch. For
slender eggplants, I simply slice them; larger Japanese eggplants are
halved lengthwise and sliced. Zucchini are quarter lengthwise and
sliced. Cherry and grape tomatoes are left whole because they will
cook more slowly that way, in sync with the other vegetables, but if
you use regular-sized tomatoes, cut them into 1-inch pieces.
Spray an extra-large baking dish with olive oil and add all vegetables.
Toss them with the rosemary, and sprinkle with salt and pepper. Spray
the top lightly with olive oil and place in the oven. Bake for 20 minutes
and stir. Bake for about 20 more minutes, stirring every 10 minutes.
Cook until vegetable are tender but not dried out; some liquid should
remain in the dish.
Serve hot or cold as a side dish. Or as a main course, serve over

pasta, sprinkled with toasted pine nuts and fresh basil.
Makes 4 servings. Each serving of ratatouille alone (no pasta or pine

nuts) contains 102 Calories (kcal); 1g Total Fat; (8% calories from fat);
4g Protein; 22g Carbohydrate; 0mg Cholesterol; 17mg Sodium; 7g
Fiber.
Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
Pasted from <http://blog.fatfreevegan.com/printer/ratatouille.htm>
Recipes 2 Page 1010

White Bean and Garlic Stew
10:59 PM
2 15-ounce cans cannellini or great northern beans (about 3 cups)

1 head garlic (the whole bulb--15-20 cloves)
2 tablespoons water
3-4 carrots, peeled and chopped
2 medium yellow onions, chopped
1 14-ounce can diced tomatoes
2 bay leaves
1 cup water
Break the garlic bulb into cloves and peel off the skin. If you'd like, chop one
of the cloves, but leave the others whole. If some of the cloves are very large,
you may cut them in half lengthwise.
Spray a large, non-stick pan lightly with olive oil. Add the onion and sauté until
it turns a rich, medium-brown, about 5 minutes. Add the garlic and carrots and
sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer
for about an hour, adding water if it gets too thick.
Stir in the salt and pepper. If you're serving the stew right away, add all the
parsley and the lemon juice. If you're serving it later or at room temperature,
add the parsley and lemon juice right before serving.
Serve over brown rice.
Makes 6 servings. Each contains: 246 Calories (kcal); 1g Total Fat; (3%
calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 385mg
Sodium; 15g Fiber
Pasted from <http://blog.fatfreevegan.com/printer/white-bean-garlic.htm>
Recipes 2 Page 1011

Pumpkin and Roasted Corn Soup
11:00 PM

1 1/2 teaspoons grated fresh ginger
1 teaspoon chopped chipotle pepper (canned in adobo)
5 cups pumpkin or winter squash, peeled and cut into 1-inch cubes
5 cups vegetable broth or water
1/2 teaspoon good curry powder
3/4 cup plain, unsweetened soymilk
3 cups fresh or frozen corn kernels
olive oil spray
freshly ground pepper
salt (optional)
Sauté the onion in a large, non-stick pot until browned, about 6 minutes. Add
the garlic and ginger and cook for 1 more minute. Add the chipotle, pumpkin
and water. Reduce heat to medium-low and cook until pumpkin is completely
tender, about 30 minutes. Add more broth or water as needed to maintain
about the same level of liquid.
When the pumpkin is tender, add the curry powder and soymilk. Using a hand
blender, puree in batches until smooth, or transfer to a blender and blend in
batches. Add salt and additional curry powder to taste, add more liquid if it's
too thick, and keep it warm while you prepare the corn.
Place the corn kernels in a large, shallow baking dish that has been sprayed
with olive oil. Sprinkle with a little freshly ground pepper, and spray the top of
the corn lightly with olive oil. Place in the oven under the broiler and broil,
stirring often, until the corn begins to brown. Watch carefully! This should only
take a few minutes--a little longer for frozen corn than fresh. Be sure not to
overcook or the corn will get rubbery.
Divide the corn and soup into 4 servings and serve the soup with the roasted
corn sprinkled on top.
Carbohydrate; 0mg Cholesterol; 25mg Sodium; 4g Fiber
Pasted from <http://blog.fatfreevegan.com/printer/pumpkin-corn-soup.htm>
Recipes 2 Page 1012

Impossible Vegan Pumpkin Pie
11:01 PM
1 1/2 cups soymilk

1 tbsp. Ener-G egg replacer*
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice)
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking
spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish
is recommended because this pie will rise a lot during cooking but will fall
back down as it cools.
Put the first five ingredients in the blender, and blend well. Add the
pumpkin, and puree. Add the remaining ingredients and blend on high for
2 minutes, stopping to scrape the sides a couple of times to make sure
everything is thoroughly blended. Pour into a pie pan and bake for about
60 minutes. The top and edges should be brown, but the edges should not
be over-done. (Since this is a custardy pie, using the standard toothpick or
knife test does not work; it will remain somewhat moist in the center, but it
shouldn't be uncooked.)
Remove from the oven and allow to cool on the counter. For best results,
refrigerate until chilled before eating.
*If you don't have Ener-G egg replacer, you can omit it and the 1/4 cup
water and use any other replacement for two eggs. Of course, if you're not
vegan, you could use two eggs, but why not give the vegan version a
chance?
from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g
Fiber.Untitled
Pasted from <http://blog.fatfreevegan.com/printer/impossible -pumpkin.htm>
Recipes 2 Page 1013

Tunisian Bean and Chickpea Stew
11:03 PM
1 cup dried navy beans (I used cannellini), soaked overnight and drained*
1 cup chickpeas (garbanzos), soaked overnight and drained*
6 cups water
4 medium tomatoes, chopped, or one 15 ounce can diced tomatoes
2 cups raw pumpkin, peeled and cut into 1/2-inch cubes
2-4 tsp. harissa (buy it at Middle Eastern stores or make it yourself)
1 tsp. paprika
parsley, for garnish (optional)
*I never plan ahead, so of course I didn't have presoaked beans. I did the
fast soak in the pressure cooker instead: cover the beans and chickpeas
by about 2 inches of water in your p.c., bring it up to high pressure, and
cook for 3 minutes at high pressure. Then allow the pressure to come
down naturally. Drain and proceed with the recipe.
Place the drained beans and chickpeas into the pressure cooker with the
water. Bring to high pressure and cook for 12 minutes. Allow pressure to
come down naturally. (On the stove-top, cook until the beans are soft,
adding more water as necessary. Allow about 2 hours for this.)
While the beans are cooking, spray a non-stick or well-seasoned frying

pan, and sauté onions until they are beginning to brown. Stir in the garlic
and tomatoes, and cook for another 10 minutes ( 5 minutes for canned
tomatoes). Add the tomato mixture, pumpkin, harissa, and seasonings to
the beans, and bring to a boil. Cover and cook over medium heat until
pumpkin is very tender, about 30 minutes. Add more water if necessary.
Serve sprinkled with parsley. Makes 8-10 servings.
The book says to serve this with rice, but I used whole wheat couscous.
Honestly, it was better without any grain. It has a light, delicate, almost
sweet taste that gets lost if diluted by too much grain. I liked it best as a
soup, with a little extra harissa stirred in.
Pasted from <http://blog.fatfreevegan.com/printer/tunisian -bean-chickpea.htm>
Recipes 2 Page 1014

Potato Pizzas
11:04 PM
Potato Pizzas
1 large baking potato per person
pizza sauce (recipe below)
your choice of toppings (I used onion, bell pepper, zucchini, calamata olives,
green olives, and mushrooms)
fresh basil
soy parmesan
Pizza Sauce (makes enough for 2 servings/potatoes):
1/2 onion, chopped
2 cloves garlic, minced or pressed
1 can diced tomatoes (I used Italian style)
1/8 tsp. fennel seed
1/2 tsp. oregano
1/2 tsp. basil
salt and freshly ground black pepper, to taste
Start with potatoes that are at least 1-1/2 inches thick in the middle. Scrub
each potato well. Cut into three slices, making the outer two a little wider than
the middle one. Take the two outer slices and trim a little bit off the bottom
(rounded side) in order to make them lie flat.
Place them on an oiled baking sheet and bake at 350 F for about 40 minutes,
until cooked throughout. (I was just making one serving, so I did this in the
toaster oven with excellent results.)
While the potatoes are cooking, make the pizza sauce: Sauté the onion in a
non-stick saucepan until it becomes translucent. Add the garlic and sauté one
minute more. Pour about 1/3 of the can of tomatoes into the saucepan. Using
a blender or hand blender, puree the remaining tomatoes and add them to the
pan. (I do this right in the can with a hand blender.) Add the remaining sauce
ingredients, and simmer on low until the potatoes are ready.
When the potatoes are done, take them out of the oven, spread each one with
sauce, and top with your choice of toppings. (I made one with zucchini-
calamata olives-red bell pepper, another with mushrooms-green olives-
onions, and another with everything.) Put them back into the oven and bake
for 15-20 more minutes, until the toppings are done to your taste.
Remove from the oven and sprinkle with lots of fresh basil and soy parmesan,
if desired. Careful, they will be hot! But once they're cooled, you can pick
them up like regular pizza.
Pasted from <http://blog.fatfreevegan.com/printer/potato-pizzas.htm>
Recipes 2 Page 1015

Vegan Eggplant "Parmesan"
11:05 PM
1 large eggplant, sliced 1/4 inch thick

2 pieces of whole grain bread, toasted and made into breadcrumbs
2-3 tbsp. soy parmesan (or ground almonds)
fresh basil leaves, chopped or torn
olive oil spray
Tomato Sauce:

1 tsp. oregano
1/2 tsp. basil
2 tbsp. tomato paste
"Cheese" Sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Salt the eggplant slices and put them in a colander to drain.
Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until
it becomes translucent (you may use a little water if you like). Add the garlic
and sauté for one more minute. Add the remaining tomato sauce ingredients,
and cook for 15-20 minutes.
Prepare the cheese sauce: Place all ingredients in a blender and blend until
completely smooth. Blend again right before using to make sure that the
ingredients haven't separated.
Rinse the eggplant slices and pat them dry with paper towels. Spray a baking
sheet lightly with olive oil and place the slices on it (you may have to do this in
two batches). Spray the tops lightly, and place under the broiler. Watch
carefully, and remove when the slices start to brown, about 3 minutes.
Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8x8-inch
non-metal baking dish with a small bit of olive oil. Place half of the eggplant
slices on the bottom of the dish, edges overlapping. Sprinkle with half the
breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce
over the breadcrumbs and sprinkle lightly with soy parmesan. Repeat the
process with the remaining ingredients (reserving some bread crumbs for on
top, as mentioned above). Bake uncovered for about 20 minutes, until slightly
browned on top. Sprinkle with fresh basil just before serving. Serves 4.
Each serving provides approximately: 238 Calories (kcal); 9g Total Fat; (30%
Sodium; 8g Fiber. (These figures, especially fat and sodium, vary drastically
depending on the exact ingredients you use.)
Pasted from <http://blog.fatfreevegan.com/printer/eggplant-parm.htm>
Recipes 2 Page 1016

Shiitake, Sweet Potato and Zucchini Foo Yung
11:06 PM
Foo Yung Patties:
1 medium sweet potato, cut into cubes (about 2 cups total)
1 package regular (not silken) extra-firm tofu (about 14 ounces)
1 large zucchini, shredded
2/3 cup green onions, sliced
2 tsp. ginger, grated
1 tsp. dark sesame oil
1 tbsp. fermented black bean paste
1 tsp. ginger paste
5 shiitake mushrooms, chopped (can use rehydrated dried mushrooms)
1 tsp. sriracha sauce or other chili sauce
1 tsp. salt
1 1/2 tbsp. corn starch
baby spinach leaves and sliced green onions for garnish
Sauce:
1 cup water
2 tbsp. soy sauce
2 tsp. corn starch
1 tsp. grated ginger
1/4 tsp. sesame oil
1/2 tsp. vegetable bouillon
3 shiitake mushrooms, diced or sliced
Foo Yung Patties: Cover the sweet potato cubes with water and cook until
tender. Drain the water and mash the sweet potatoes well. Set aside.
Press as much water as you can out of the tofu (if you have time, place it
between towels put a weight on top of it for about a half hour). Use a potato
masher to mash it thoroughly, so that no large chunks remain. Mix it with the
sweet potatoes.
Heat a small non-stick skillet and add the sesame oil, zucchini, onions, garlic,
and ginger. Cook until the zucchini softens, about 4 minutes. Remove from
heat and add to the tofu-sweet potato mixture.
Add the remaining ingredients (except the garnish) and mix thoroughly.
To cook the patties, you can either pan-cook them (recommended) or bake
them. The pan-cooked ones come out much more tender, but they have to be
cooked in smaller batches.
To pan-cook, lightly spray a large, non-stick skillet and heat it over a medium-
high burner. Form the tofu mixture into patties about 3 inches in diameter and
3/4 inch thick. Cook until well-browned and then turn, carefully, to cook until
browned on the other side. Keep the cooked patties warm as you continue to
cook the others.
To bake, preheat the oven to 400. Place the patties (see above) on an oiled
baking sheet. Cook for 15 minutes, then turn and cook for 15 more minutes.
Sauce: Mix all ingredients in a small saucepan. Cook over medium-high heat
until mixture boils, becomes translucent, and thickens. Serve immediately.
Serve the Foo Yung Patties on a bed of baby spinach, topped with sauce and
garnished with green onions. Enjoy!
Serves 4
Pasted from <http://blog.fatfreevegan.com/printer/foo-yung.htm>
Recipes 2 Page 1017

Eggplant Paprikash
11:08 PM
Eggplant Paprikash
1 large onion, halved and cut into thin wedges

3 tbsp. paprika
1/2 tsp. red pepper (optional)
1 tsp. salt (optional)
1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes
2 bell peppers, any color, sliced (I used red and yellow)
1 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)
1/8 tsp. Liquid Smoke flavoring
1/2 cup tofu sour cream (see below)
Tofu Sour Cream:
1/2 package (about 6 ounces) lite silken tofu

1 tbsp. lemon juice
1/2 tbsp. cashew butter or tahini
Blend all the ingredients for the tofu sour cream until completely smooth, and
set aside in the refrigerator until needed.
In a large, non-stick saucepan, sauté the onion in a small amount of water

until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red
pepper (optional), and stir for one minute. Add the salt, eggplant, peppers,
vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender,
about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if
necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook
for another minute, until warmed through. Serve over pasta (I used Tinkyada
Pasta Joy brown rice noodles) or rice. Serves 4.
Pasted from <http://blog.fatfreevegan.com/2006/08/eggplant-paprikash.html>
Recipes 2 Page 1018

Rigatoni with Zucchini and Eggplant
11:09 PM

If you're a vegan and you're invited to a dinner, banquet, or other large party
involving food, you usually have two choices: either eat before you go and
find a lettuce leaf to nibble on or offer to bring some of the food. Last night I
attended a dinner at our local Unitarian Universalist church, and one of the
great things about this group of people is that there's almost always someone
else bringing a vegan dish. Last night was no exception, but, since most of
the food was provided by a local barbecue place, I offered to help out with a
couple more vegan options.
For a main dish, I chose to update one of my old favorites, Rigatoni with
Zucchini and Eggplant. (The photo above is not a good representation of
the dish. Though there is a high proportion of vegetables to pasta, there really
is more pasta than the photo shows!)
This is a layered pasta dish, similar to lasagna, that doesn't really stay layered
when you dish it up. Tofu stands in for ricotta cheese, and the nutritional yeast
(available in natural food stores) lends a great cheesy taste. The original
recipe used jarred spaghetti sauce, but I wanted a fresher taste, so I used
Muir Glen Fire Roasted tomatoes. If you haven't tried these, you must! They
have a lovely sweet, smoky taste. You can find them in natural food stores or
in the organic/natural section of some supermarkets.
1 large zucchini -- sliced in 1/4" half moons

1/2 medium eggplant -- cubed
1 large onion -- chopped
1 bell pepper -- seeded & chopped
3 cloves garlic -- minced
3 tablespoons water -- (more as needed)
12-14 ounces tofu -- (lowfat) mashed
1/4 cup pine nuts
1 tablespoon dried parsley
2 teaspoons dried basil (divided)
1 1/2 teaspoon dried oregano (divided)
1/4 teaspoon red pepper flakes -- (optional)
1/2 tsp. dried rosemary
1 1/2 teaspoons salt -- (divided)
8 ounces pasta -- rigatoni or other small tubular pasta
2 14.5 oz. cans diced tomatoes (fire roasted, if available)
Recipes 2 Page 1019

soy Parmesan (optional)
Preheat the oven to 350°.
Boil pasta according to package directions, cooking until just barely tender (a
little undercooked is better than overcooked). When it's done, reserve 1/2 cup
of the cooking water before draining the pasta.
While the pasta's cooking, sauté the eggplant, zucchini, onions, bell pepper
and garlic in 2 tbsp. water in a nonstick pan over medium heat, adding more
water if needed to prevent sticking. When the vegetables are tender, add the
reserved pasta cooking water, 1 tsp. basil, 1 tsp. oregano, the rosemary, 1
tsp. salt, tomatoes, and tomato sauce; stir, and keep warm.
Combine the mashed tofu with the pine nuts, parsley, nutritional yeast, and
remaining basil, oregano, salt, and red pepper flakes. Stir the cooked rigatoni
into the tofu.
Lightly coat a 4-quart casserole with vegetable oil spray. Spread a thin layer
of the vegetable mixture over the bottom (you just want a little sauce there to
keep the pasta from sticking). Place a layer of half the pasta mixture, then
cover with half the sautéed vegetables; repeat layers.
Cover the casserole and bake it for 30 minutes. Remove cover and bake
another 15 minutes. Before serving, sprinkle with soy Parmesan cheese, if
you want.
This is a great dish to serve to vegetarians and non-vegetarians alike.

Unfortunately, if you bring it to the Unitarian church in my town, you won't
have any leftovers to bring home!
Pasted from <http://blog.fatfreevegan.com/2006/01/rigatoni-with-zucchini-and-eggplant.html>
Recipes 2 Page 1020

Pasta with Roasted Vegetables and White Bean Pesto
11:10 PM
3 medium summer squash (yellow or zucchini), halved lengthwise and sliced
into 1/4-inch pieces
1 medium eggplant, cut into 1/2-inch cubes
8 ounces baby portabella mushrooms, larger ones halved
2 fennel bulbs, halved and sliced
1/2 large yellow or red bell pepper, sliced
1/2 large green bell pepper, sliced
olive oil spray
1 1/2 cups tomatoes, diced
salt (optional)
16 ounces uncooked whole grain pasta
Pesto:
1 1/2 cups (1 can) great northern beans, rinsed well and drained
1 cup fresh basil
1-2 cloves garlic
1 tsp. nutritional yeast
1 tbsp. white balsamic vinegar or white wine vinegar
1/4 tsp. fresh lemon juice
salt to taste (optional)
Preheat oven to 400 F. Spray a large rectangular baking dish with olive oil
and add all the vegetables except the tomatoes to it. Sprinkle with freshly
ground pepper, and stir in the garlic. Give it a very quick spray with the olive
oil (1/2 second) and put it in the oven. Set the timer for 20 minutes.
After 20 minutes, stir the vegetables and add the tomatoes. Return to the
oven for 15-20 minutes, until all vegetables are done.
While the vegetables are roasting, prepare the pasta according to package
directions and make the White Bean Pesto:
With the food processor running, drop in the garlic and process until minced.
Add the basil and chop coarsely. Add the remaining pesto ingredients and
process until smooth. Add salt to taste, if desired.
When the vegetables are done, add salt to taste. Serve the vegetables on top
of the pasta, topped with a spoonful of pesto.
Makes 6 servings. Per serving: 405 Calories (kcal); 2 g Total Fat; (4% calories
from fat); 19 g Protein; 86 g Carbohydrate; 0 mg Cholesterol; 58 mg Sodium
(without salt); 17 g Fiber.
Pasted from <http://blog.fatfreevegan.com/2006/08/pasta-with-roasted-vegetables-and.html>
Recipes 2 Page 1021

Ful Medames (Fava Bean Dip)
11:11 PM

2 medium tomatoes, chopped
2 cans (3 cups) fava beans, rinsed and drained
1 tsp. ground cumin
1/4 tsp. cayenne or red chili pepper
3 tbsp. lemon juice
1/4 cup parsley
Sauté the onion and garlic in a large, non-stick skillet for about 4 minutes. Add
the tomatoes and cook for another 4 minutes. Stir in the fava beans, cumin,
and red pepper, and cook on medium-low heat for about 10 minutes.
Remove from the heat and mash the fava beans lightly, right in the skillet,
until most of the beans are mashed. Scoop into a serving bowl, and mix in the
lemon juice and parsley. Serve with warm pita bread.
Hint: Look for canned fava beans in Middle Eastern grocery stores. Some
common spellings are ful medames, foul moudammes, foul mudammes, and
foul moudammas.
from fat); 10 g Protein; 37g Carbohydrate; 0 mg Cholesterol; 587 mg Sodium;
7 g Fiber.
Pasted from <http://blog.fatfreevegan.com/2006/07/ful-medames-fava-bean-dip.html>
Recipes 2 Page 1022

Maple-Pecan Pumpkin Pie
11:13 PM
Recipe by: Susan Voisin
With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a
crowd pleaser during the holidays...or anytime you get a craving for a treat! (NOTE:
The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a
fat-free crust and skipping the topping.)
Ener-G Egg Replacer for 2 eggs, prepared (1 tbsp. Ener-G plus 1/4 cup
water)
1 (16 oz) can pumpkin
1/2 cup sugar
1 tsp pecan extract
1/2 tsp salt
1/2 tsp nutmeg
1 cup soymilk
1/4 cup cornstarch
1 fatfree or regular pie crust
Maple Pecans, optional (recipe below)
Prepare pie shell. Preheat oven to 350 F.
In large bowl or blender, beat egg replacer lightly. Beat in remaining
ingredients, except for Maple Pecans, blending well to combine. Pour into pie
crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a
knife inserted in the center comes out clean.
Cool on wire rack.
OPTIONAL: For added decadence, after it's cool, top the pie with Maple
Pecans:
Maple Pecans
Makes 1 cup
4 ounces pecan halves (about 1 cup)

2 tbsp. pure maple syrup
1 tbsp. sugar
Position a rack in the center of the oven and preheat to 350°F
Spread the pecans in a roasting pan and bake until lightly toasted, about 8
minutes.
Pour the maple syrup over the nuts and toss to coat well. Bake, stirring
occasionally, until the nuts have absorbed most of the syrup, about 7-10
minutes.
Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until
the nuts are coated with the sugar. Cool slightly and break apart any nuts that
are sticking together. Pour onto a baking sheet and cool completely before
placing on pie.
Makes one 9" pie.
Pasted from <http://www.fatfreevegan.com/desserts/1055.htm>
Recipes 2 Page 1023

Eggplant Paprikash
11:14 PM
Eggplant Paprikash

3 tbsp. paprika
Tofu Sour Cream:

1 tbsp. lemon juice

Recipes 2 Page 1024

Roasted Corn Guacamole
11:20 PM
This is my further adaptation of this recipe.
1 1/2 cups fresh or frozen corn kernels
1/4 cup minced red onions
1 teaspoon minced fresh chile or 1 tsp. chili powder
3 garlic cloves, pressed or minced
2 avocados, halved, pitted, peeled, and cubed
2 tomatos, chopped
1/2 tsp. chipotle chili powder
salt and ground black pepper to taste
Preheat the broiler.
In a bowl, mix together the corn, red onions, cumin, chile, and garlic. Spread
the vegetable mixture onto a baking pan, spritz with a non-stick spray, and
roast about 3 inches from the flame or heat source for about 8 minutes,
stirring often-at least four times or more. When the corn is tender and golden
brown, remove the pan from the broiler and set aside to cool.
Combine the avocados, tomatos, lime juice, and chipotle chili powder in a
serving bowl. Stir in the roasted corn mixture and add salt and pepper to
taste. (Add more chili powder if you prefer a spicier guacamole.) Serve
immediately or chill and serve later.
Pasted from <http://www.fatfreevegan.com/appetizers/roasted.htm>
Recipes 2 Page 1025

Vegetable Sushi Rolls
11:21 PM
○ sushi rice
○ seasoned rice vinegar
○ sushi nori (squares of sushi seaweed)
○ any of the filling combinations below
○ wasabi
○ soy sauce or mixture of soy sauce and rice wine, for
dipping
○ pickled ginger
General Instructions:
Cook sushi rice according to instructions on package. (Use
about 1 cup for every two to three people you plan to
feed.) Allow it to cool in the pot for 10 minutes, and then transfer
it to a large, non-metal bowl. Fluff the rice as you add seasoned
rice vinegar to taste (about 1/8 cup for each cup of uncooked
rice). Allow to cool until it's easy to handle.
While it's cooling, prepare one or more of the filling suggestions
below.
Lay the bamboo sushi rolling mat on a cutting board with
bamboo strips going horizontally from you. Place a sheet of
plastic wrap on top of the bamboo mat. Place the nori (shiny side
down) on top of the plastic wrap and spread 1/2-1 cup of cooked
sushi rice evenly over the nori by pressing with wet fingertips,
leaving a 1-inch, uncovered border at the far edge. Press it
gently to smooth, but do not mash the delicate grains of rice.
If desired, smear a small amount of wasabi in a line across the
rice, about 1-inch away from the bottom edge. (Be sparing with
wasabi--it's hot!).
Arrange small portions of your chosen fillings on top of the
wasabi in a horizontal line across the center of the rice.
Placing your fingers on the ingredients, carefully bring the bottom
end of the rolling mat and the plastic wrap up and over the
ingredients, tucking in the end of the nori to start a roll. Pull back
the rolling mat and plastic wrap, as necessary, so it does not get
rolled into the sushi. Continue rolling the sushi and pulling back
the rolling mat and plastic wrap, as necessary, until you have
approximately 1 to 2 inches of the top of the nori showing. Rub a
small amount of cold water on the edge of the nori and bring the
nori around so that it completes the sushi roll. Gently squeeze
the rolling mat around the sushi roll until it is firm and forms an
even roll (be careful not to squeeze too hard, as you may crush
the ingredients or squeeze them out). Wrap the plastic wrap
around the roll and set aside until ready to cut or refrigerate or
for longer storage. Repeat with remaining nori sheets to make
additional rolls.
When ready to serve, cut each sushi roll into 8 rounds using a
sharp, damp knife (it's important that you re-moisten the knife
after each cut). Arrange sushi rolls on a serving platter and
serve with wasabi, soy sauce, and pickled ginger. Always serve
sushi rolls at room temperature.
Filling combinations:
Asparagus rolls: lightly steamed asparagus, slivered
almonds. May also include a combination of soy mayonnaise
and wasabi. (Cook asparagus only briefly, about 1-2 minutes,
and always use the smallest spears possible.)
Vegetable rolls: baked tofu, slivered carrots, slivered cucumber,
avocado, sliced red pepper.
Bean rolls: lightly cooked green beans, edamame, sliced red
pepper.
For more filling ideas as well as instructions for brown rice sushi,
see the blog entry.
Pasted from <http://www.fatfreevegan.com/grains/vegetable.htm>
Recipes 2 Page 1026

Baked Falafel Sandwich
11:22 PM
Submitted by Carolin (based on a recipe from Weight Watchers)
If you've been craving the deep-fried falafel served in Middle Eastern
restaurants but don't want all the fat, this baked falafel is for you. Cooked
chickpeas are combined with a blend of exotic herbs and spices, formed into
a patty, and then pan-browned before baking. Stuff it into a warm pita with
crispy vegetables and top it with tahini sauce--delicious!
15 1/2 oz canned chickpeas, rinsed and drained
1/4 cup onion, chopped
1/4 cup parsley, or cilantro, fresh, chopped
1 medium garlic clove, minced
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp table salt
1/4 tsp baking soda
1 Tbsp all-purpose flour
2 Tbsp tahini
2 tbsp water
4 whole wheat pitas
lettuce
Preheat oven to 400ºF.

Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking
soda in a food processor or blender. Process until mixture is coarsely pureed
and transfer to large bowl. Stir in flour; shape mixture into 4 patties and let
stand for 15 minutes.
Spray a large ovenproof skillet with cooking spray and place over medium-
high heat (if you don't have an ovenproof skillet, make sure to cover the
handle of your skillet with aluminum foil before heating). Add patties and cook
until golden brown, flipping once, about 2 minutes per side. Transfer pan to
oven and bake 10 minutes.
Whisk together tahini, lemon juice, and water.
To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1
falafel patty and drizzle with 1 tablespoon tahini dressing. Serves 4.
Pasted from <http://www.fatfreevegan.com/sandwiches/baked.htm>
Recipes 2 Page 1027

Ful Nabed (Egyptian Bean and Vegetable Soup)
11:23 PM
Serves 6
Fava Beans give this delicious soup its unique character, but kidney
beans, great northern beans, or chickpeas would also complement its
rich, warm seasonings. Serve as part of a North African or Middle
Eastern dinner, or simply combine with a salad for a quick, satisfying
meal.
○ 1 cup chopped onions
○ 2 garlic cloves, pressed
○ 1 1/2 teaspoons ground cumin seeds
○ 1 1/2 teaspoons sweet Hungarian paprika
○ 1/4 teaspoon cayenne
○ 2 bay leaves
○ 1 large carrot, chopped
○ 1 1/2 cups chopped fresh tomatoes
○ 4 cups vegetable stock
○ 2 15-oz. cans fava beans, rinsed and drained
○ 1/4 cup chopped fresh parsley
○ 3 tablespoons fresh lemon juice
○ fresh mint leaves (optional)
In a large, non-stick soup pot, sauté the onions and garlic until the onions are
translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and
cook on medium heat for 3 minutes. Stir in the chopped tomatoes and
vegetable stock and simmer until the carrots are tender, about 15 minutes.
Finally, add the cooked fava beans and the parsley and lemon juice. Add salt
Ful Nabed can be served with pita bread and garnished with fresh mint
leaves.
Adapted by Susan Voisin from Sundays at Moosewood Restaurant
Pasted from <http://www.fatfreevegan.com/soups/ful.htm>
Recipes 2 Page 1028

Roasted Eggplant with Tomatoes (Baigan Bharta)
11:24 PM
Recipe By :adapted by Susan Voisin

Serving Size : 4
2 Medium eggplants
2 tablespoons water
1 1/2 onions -- peeled and finely chopped
3 cloves garlic -- peeled and minced
1 tablespoon fresh ginger root -- minced
2 green chiles -- or jalapeno peppers, seeded and minced
(optional)
2 teaspoons curry powder -- or garam masala
1 teaspoon salt
1 cup fresh peas -- (or frozen)
1 14-oz can diced tomatoes -- (with jalapenos, optional)
4 tablespoons soy milk
2 tablespoons cilantro -- chopped
Prick each eggplant with a fork in two or three places. On a baking

sheet lined with aluminum foil, arrange the eggplants. Bake for 30 to
35 minutes until the eggplants are tender and the skin begins to
char. Let cool. Carefully peel away and discard the skin. Chop the
pulp coarsely and set aside.
In a large nonstick skillet, heat the water. Add the onions and garlic
and sauté for 5 minutes. Add the ginger and green chilies, and cook for
2 more minutes, until the onions are golden. Add the cumin, curry
powder, salt, peas, and tomatoes, and simmer over medium-low heat
for 2 to 3 minutes. Stir in the mashed eggplant, soy milk, and chopped
cilantro. Cook, stirring, for 10 minutes, until the flavors are well
blended.
You can prepare this dish 2 days in advance. Refrigerate, then reheat
before serving.
-------------------
Per serving: 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 7g
Protein; 33g Carbohydrate; 0mg Cholesterol; 561mg Sodium
NOTES : Serve this dish with any Indian bread such as chapatis,
pooris, or whole wheat pita.
Pasted from <http://www.fatfreevegan.com/veggies/baigan.htm>
Recipes 2 Page 1029

Spring Rolls
11:25 PM
Spring Rolls
These light, uncooked rolls are the perfect start to any Asian meal. They're
very easy to make, and you can vary the filling ingredients to suit your taste--
and your creativity! Serve them with Peanut Sauce, as shown, or with Soy
Orange Sauce or any of the other Asian sauces in our Dressings category.
○ 10 rice paper or spring roll wrappers (these are dried sheets made from
rice, found in the noodle section of Asian markets)
○ lettuce (softer lettuces, such as baby greens, work best)
○ baked tofu, sliced into long strips about 1/4 inch wide, the length of the
block of tofu
○ shredded carrots
○ mung bean sprouts
○ fresh basil and/or mint leaves
○ pickled ginger slices (optional)
○ lime (optional)
Prepare a bowl of warm water large enough to dip the spring roll wrappers.
Place 2 wrappers into the water. Wait a minute or two until they are soft, and
then remove them to a clean towel, being careful not to tear the
wrapper. Place one wrapper on a plate or other work surface.
Put a little of each filling in a horizontal line just below the center of the
wrapper (about 1/4 cup total). Squeeze a little lime juice over filling, if
desired. Fold the bottom of the wrapper up over the filling, then fold each
side toward the center.
Roll from the bottom to the top of each roll, as tightly as you can without
ripping the wrapper. If you do rip it, wrap another wrapper around the whole
thing when you roll the next batch. (Small rips should not cause any
problems; just keep rolling.)
Start soaking two more wrappers as you begin work on the second
roll. Repeat until completed, covering the finished rolls with a moist towel to
prevent drying out. Serve at once with dipping sauce of choice.
Pasted from <http://www.fatfreevegan.com/appetizers/spring.htm>
Recipes 2 Page 1030

Green Beans With Walnut-Miso Sauce
11:25 PM

Though higher in fat than most of our recipes, this delicious side dish is a
great source of Omega 3 fatty acids. Serve with your favorite vegetarian
sushi.
Salt
12 ounces green beans, strings removed
1/2 tsp. minced ginger
1 1/2 tablespoons light (sweet) miso (preferably reduced-sodium)
1/3 cup shelled walnut meats
1/2 teaspoon soy sauce, or to taste.
Bring pot of water to a boil and salt it; blanch beans in water until they are
bright green and just tender, about 5 minutes. Drain and refresh in cold water,
then drain again. Place in a serving bowl.
Combine ginger with miso, walnuts, 2 tablespoons water and soy sauce in
blender and blend until smooth, stopping machine and scraping down sides if
necessary. (You may add a little water or soy sauce if mixture is too thick.)
Toss beans in sauce, and serve at room temperature.
Yield: 4 servings.
Adapted from a recipe by Yumiko Kano.
Pasted from <http://www.fatfreevegan.com/veggies/green-beans.htm>
Recipes 2 Page 1031

Lentil Barley Soup
11:26 PM
Lentil Barley Soup

Based on a recipe by J. Raymond
Thick enough to be called a stew, this hearty soup is easy to prepare and
cooks in a single pot. Add more water or stock if you wish to have a thinner
soup.
○ 1 cup lentils, rinsed
○ 2 stalks celery, sliced
○ 1/2 cup hulled or pearled barley
○ 1/2 tsp oregano
○ 6 cups water or vegetable stock
○ 1/2 tsp ground cumin
○ 1 onion, chopped
○ 1/4 tsp black pepper
○ 2 garlic cloves, minced or crushed
○ 1/8-1/4 tsp red pepper flakes
○ 2 carrots, sliced
○ 1/2 tsp salt (optional)
○ 2-4 cups fresh spinach (optional)
Place all ingredients except salt into a large pot and bring to a simmer. Cover
and cook, stirring occasionally, until the lentils and barley are tender, about 1
hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is
wilted but still bright green.
Tips:
Pearl barley is the variety most commonly sold in supermarkets. Natural food
stores offer hulled barley, which is slightly less refined and cooks in about the
same amount of time.
This soup can also be prepared in a crockpot. If you start with boiling water it
will cook in 1 to 2 hours; with cold water, 5 to 6 hours
To cook in a pressure cooker, put all ingredients except salt and spinach into
cooker and bring it to high pressure. Cook at high pressure for 12 minutes;
then bring pressure down with a quick-release method. Lentils should be
cooked, but barley may not be completely tender. Cook until barley reaches
the desired state of tenderness, about 15 minutes, adding water if a thinner
consistency is needed. Then add salt and spinach, if desired. Cook briefly
until spinach is wilted but still bright green.
Servings: 6
Nutrition info per serving: 78 calories, 4 g protein, 16 g carbohydrate, 0.2 g
fat, 159 mg sodium
Adapted from NewCenturyNutrition.com
Pasted from <http://www.fatfreevegan.com/soups/lentil-barley.htm>
Recipes 2 Page 1032

Basil Eggplant (Pud Makua Yow)
11:27 PM
Basil eggplant is a simple dish to make. The basil and chili pepper,
however, turn the mundane eggplant into something exciting. It can also
be made without peppers for kids.
Either the long, thin Japanese eggplants or the big purple American
eggplants can be used.
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 eggplants (about 1 lb.)
2 chili peppers
Slice the eggplants into irregular shapes for easy turning in the pan. When
it is sliced into a small disk, it tends to stick to the bottom of the pan and
makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the
Thai basil.
Heat a lightly oiled (or sprayed) non-stick pan or wok over high or medium
high. Add chili peppers and garlic. Stir until the garlic turns golden brown.
Add eggplant and stir. Add a cup of water and cover the pan or wok with a
lid. Keep the lid closed until the eggplant is cooked. It should take about
5-7 minutes before the eggplant is done. The eggplant turns from white to
translucent when it is done. Almost all of the water should have been
evaporated at this point. If the eggplant is still not cooked, add a little bit
more water and keep lid closed until the eggplant is ready. Add soy sauce
and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that
it retains its color. Turn off heat immediately.
Serve hot with rice.
Adapted from ThaiTable.com
Pasted from <http://www.fatfreevegan.com/veggies/basil.htm>
Recipes 2 Page 1033

"Meaty" Italian Mushroom Chili
11:28 PM
1/4 cup water
4 green onions, white and some green parts, sliced
2 tbsp chili powder
1 tbsp Italian herb mix
1 tsp crushed dried fennel
1 tsp salt
1/4 tsp ground red pepper
Freshly ground black pepper (to taste)
1/2 cup Chianti or other dry red wine
3 portobello mushrooms, coarsely chopped
3 cans (14.5oz) diced tomatoes with juices
2 cans (15oz) cannellini beans, rinsed, drained
Parsley, for garnish
Vegan Parmesan (optional)
Heat water over medium-high heat. Add onions and
garlic, chili powder, Italian herb mix, fennel, salt, red
pepper and black pepper; cook, stirring constantly, until
fragrant, about 1 minute. Add wine and mushrooms;
cook, stirring, until mushrooms have softened slightly,
about 2 minutes. Add tomatoes and beans. Heat to a
boil; reduce heat to simmer.
Cook, stirring occasionally, until liquid has reduced
somewhat, about 15 minutes. Garnish with parsley and
vegan parmesan, if desired..
Makes 6 servings
Adapted from the Chicago Tribune, Dec. 1, 2004
Pasted from <http://www.fatfreevegan.com/stews/meaty.htm>
Recipes 2 Page 1034

Middle Eastern Red Lentil Soup
11:29 PM
Recipe By : Susan Voisin
Sumac is a spice that is very popular in Middle Eastern cooking. It gives
dishes a tangy taste. Look for it in Middle Eastern stores, but if you can't find
it, lemon juice is an acceptable substitute.
5 1/2 cups water
1/2 teaspoon coriander
1/4 teaspoon cardamom
1 teaspoon ground turmeric
1 1/2 cups red lentils
2 tablespoons chopped fresh parsley or 1 tablespoon dried
salt, to taste
1 tablespoon lemon juice or 1 teaspoon sumac
1) In a pressure cooker, sauté the onion and garlic in 1/2 cup of the water until
the onion is soft, about 5 minutes. Add the seasonings and cook for 1
minute. Add the lentils and the remaining water. Seal the pressure cooker
and bring it up to high pressure. Cook at high pressure for 4 minutes; then
remove from heat and allow pressure to come down naturally.
2) Add the parsley and salt (if using). Add additional water if the soup is too
thick. If the lentils are not completely tender, replace the lid (but don't lock it)
and cook until they are done. Just before serving, stir in the lemon juice or
sprinkle each bowl of soup with a little sumac.
Regular Directions: Instead of pressure cooking, simmer the soup in a large
pot for about 1 hour or until lentils are cooked. Proceed with step 2 above.
fatfreevegan.com
Pasted from <http://www.fatfreevegan.com/pressure/middle-east.htm>
Recipes 2 Page 1035

Moroccan Lentils
11:30 PM
Moroccan Lentils
○ 1 cup dried lentils, picked over and washed
○ 3 cups water
○ 1 medium onion, finely chopped
○ 1/2 cup diced tomato, fresh or canned
○ 2 cloves garlic, peeled and finely chopped
○ 4 tbsp. finely chopped fresh parsley
○ 1 1/2 tsp. paprika
○ 1 tsp. ground cumin
○ freshly ground black pepper
○ 1 tsp. salt (or to taste)
Place all ingredients except salt into a medium pot and cook, partially
covered, over medium-low heat for about 20 minutes, or until lentils are
slightly soft. Add salt, stir, and continue to cook for 10 more minutes, or until
lentils are completely tender.
Serve over whole grains or with pita bread or other crusty bread.
Serves 4-6.
Pasted from <http://www.fatfreevegan.com/beans/moroccan.htm>
Recipes 2 Page 1036

Vegetable Fajitas
11:31 PM
Vegetable Fajitas
○ 1 onion, cut into thin wedges
○ 1/4 tsp. whole cumin seeds
○ 1/2 green pepper, sliced thin
○ 1/2 red pepper, sliced thin
○ 1 medium or 2 small yellow squashes, halved lengthwise and sliced 1/4
inch thick
○ 2 medium or 3 small zucchini, halved lengthwise and sliced 1/4 in thick
○ cayenne pepper, to taste
○ salt, optional, to taste
○ 4 flour tortillas (fat-free or whole wheat, preferred)
Spray a non-stick skillet or wok briefly with non-stick spray, and place it over
high heat. Allow the pan to heat, then add the onion and sauté until it starts to
turn clear, but not brown, about 2 minutes. Add the garlic and cumin seeds,
and stir for about 30 seconds. Then add the peppers, squash, and zucchini,
stir-frying until all vegetables are tender but not soggy, 6-10 minutes. Add
cayenne pepper and salt, if desired, stir again, and serve wrapped in a flour
tortilla. Or, may be served alone, as a side dish.
Serves 4
Pasted from <http://www.fatfreevegan.com/veggies/fajitas.htm>
Recipes 2 Page 1037

Portabella and White Bean Cassoulet
11:31 PM
Portabella and White Bean Cassoulet
Adapted by: Susan Voisin
Serves 4
6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and
rinsed if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté
the mushrooms for 1-2 minutes. When mushrooms begin to exude their
juices, add the garlic and continue to cook, stirring, for another
minute. Do not allow the garlic to brown. Add tomatoes, mushrooms,
thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions
and salt and pepper to taste. Return to a boil, cover and simmer over low
heat for 15 minutes, stirring occasionally. Remove and discard the bay
leaf.
Mix in the beans, and simmer over low to medium heat until beans are
warmed through, about 5 minutes. Add water, if necessary, to keep
ingredients moist. Adjust seasonings and serve.
Adapted from a recipe at http://www.coopfoodstore.com/.
Pasted from <http://www.fatfreevegan.com/beans/portabella.htm>
Recipes 2 Page 1038

Zucchini and Corn Salad
11:32 PM
Zucchini and Corn Salad
The fresh herbs really give the salad its pizzazz, so try to find some if you
don't grow your own.
1 small sweet onion, such as Vidalia (about 1/2 cup finely chopped)
1 pound zucchini (about 2 cups chopped)
1/2 medium red or green bell pepper (about 1/2 cup chopped), cut into bite-
sized pieces
1 tomato, seeded and chopped
1-2 tbsp fresh basil, chopped
1-2 tsp. fresh oregano, chopped
1 clove garlic, minced or pressed
1/3 cup water
2/3 cup seasoned rice vinegar
1/2 tsp. black pepper
If the corn is frozen, put it into a colander and rinse thoroughly with cool water
to begin defrosting. Drain well, and place the corn into a 2-quart or larger
bowl. Add the other vegetables and the basil and oregano and mix well.
In a measuring cup or jar, combine the garlic, water, seasoned rice vinegar,
and black pepper. Pour the dressing over the vegetables and stir to coat well.
Refrigerate, covered, for 1 hour or up to 2 days. The zucchini will release
moisture as the salad marinates. Lift out salad with a slotted spoon to serve.
Pasted from <http://www.fatfreevegan.com/salads/corn.htm>
Recipes 2 Page 1039

Moroccan Chickpea and Vegetable Stew
11:33 PM
Moroccan Chickpea and Vegetable Stew
Servings: 4
Submitted by: jamiephares
This recipe is a life-saver on the Eat to Live program. You can eat it for any
meal and you can eat as much of it as you want! It's delicious.
INGREDIENTS:
Pam cooking spray
2 cups cubed zucchini
1/2 cup chopped carrots (optional)
3/4 cup mushrooms (any kind)
1/2 cup broccoli
2 tablespoons raisins
3/4 teaspoons ground coriander
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 (14 ounce) can no-salt-added stewed tomatoes, undrained
Using cooking spray, sauté onion, carrot, mushrooms and garlic, then add
broccoli ; sauté 5 minutes. Stir in broth and the rest of the ingredients; bring to
a boil.
Cover, reduce heat, and simmer 8 minutes or until tender, stirring
occasionally.
Pasted from <http://www.fatfreevegan.com/stews/moroccan.htm>
Recipes 2 Page 1040

Best-Ever Tofu Burgers
11:44 PM
Best-Ever Tofu Burgers
Recipe By :The (Almost) No Fat Cookbook, by Bryanna Clark Grogan, page
124
Serving Size : 6
2 pounds reduced-fat firm regular tofu -- or medium-firm
MARINADE:
1 1/2 cups water
2 tablespoons soy sauce or mushroom soy sauce
2 teaspoons Marmite or other yeast extract
OR 1 Tbsp. dark miso
2 teaspoons Kitchen Bouquet -- (opt)
1/4 teaspoon garlic granules
1/4 teaspoon basil
1 tablespoon onion -- chopped,
OR 1/2 Tbsp. dried onion flakes
OR 1/4 tsp. onion powder
Makes 6 large burgers
I've tried many Vegetarian "burgers," and while many taste fine, I miss the
chewy texture and juiciness associated with a truly good burger. Slices of
frozen tofu provide the chewy-ness; this dark marinade lends a "meaty" flavor
and moist juices. Serve these on fat-free rolls, with Tofu Mayonnaise, good
mustard, ketchup, steam-fried onions and mushrooms, relish, lettuce,
pickles, . ..mm-m-m-m.
Freeze tofu for at least 48 hours. Thaw. Slice each pound block into 3 thick
slices. Place the slices on a cookie sheet covered with a couple of folded,
clean tea towels. Cover with more tea towels and another cookie sheet.
Weigh down with something heavy for about 15-30 minutes. Now the tofu
slices are ready for marinating.
Mix together marinade ingredients. Pour over the tofu slices in a shallow
baking pan in one layer. Cover and let marinate for several hours.
Just before serving, pan-fry on a lightly-greased heavy skillet until browned on
both sides. Serve on buns with all the trimmings.
Pasted from <http://www.fatfreevegan.com/soy/885.htm>
Recipes 2 Page 1041

Baked Tofu
11:45 PM
Baked Tofu
I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving
with gravy on Thanksgiving. It's a great, easy all-around tofu recipe that even
kids love (my daughter snacks on cubes of baked tofu).
○ 1 lb. extra-firm regular tofu (NOT silken)
○ about 1/8 cup soy sauce
Slice tofu 1/4-inch thick. Brush each slice, back and front, with soy sauce and
allow it to marinate for 10 minutes.
Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once
halfway through, until a deep, golden brown and crispy on the outside but still
tender on the inside. Remove from oven.
If using in a stir-fry, cut each slice of tofu into 8 cubes and add to stir-fry near
the end.
For sushi, cut tofu lengthwise into about 6 thin strips. Roll up with rice in nori
rolls.
Slices of baked tofu are great served with a "chicken-style" or mushroom
gravy.
Variations:
Add 1 tsp. sesame oil to the soy sauce for a great addition to stir-fries.
Add 1/4 tsp. of poultry seasoning or rosemary for a vegan turkey substitute.
Check out this recipe for Chickenless Salad for another great use of baked
tofu.
Pasted from <http://www.fatfreevegan.com/soy/baked.htm>
Recipes 2 Page 1042

Chick Pea (Garbanzo Bean) Burgers
11:46 PM
Chick Pea (Garbanzo Bean) Burgers
Submitted by: KK
These were from my cookbook Vegan Cooking for One by Leah Leneman. I
liked them, but my family wasn't crazy about them. That's cause they are used
to beef. I felt they needed some kind of sauce and then they would be great.
Drain and rinse 1 can of chick peas. Mash them in a bowl. Chop 2 spring
onions (scallions) finely. Add to the bowl, along with 2 Tbs. soy yogurt, 2
tsp. tomato paste, 2 tsp. soy sauce, 1 tsp marjoram and 1 cup whole
wheat breadcrumbs. Mix well, and form into 6 burgers. Spread a little whole
wheat flour on a plate. Turn the burgers in the flour so that they are coated on
each side. Refrigerate them for half an hour or longer if more convenient.
Shallow fry the burgers in a non-stick skillet until browned on both sides.
Serve with a mixed salad.
Posted to Eat-2-Live
Pasted from <http://www.fatfreevegan.com/Meat_subs/801.htm>
Recipes 2 Page 1043

Faux Fish Cakes
11:47 PM
Faux Fish Cakes

Submitted by: DeniseC
Recipe By :Animal Times 2001 Spring: Faux Fish
Serving Size : 8
1 pound extra-firm tofu
1 small onion -- minced
6 tablespoons nutritional yeast flakes
2 tablespoons minced celery
2 tablespoons soy sauce -- (2-1/2)
1 tablespoon sea salt
1/2 teaspoon dill weed
1/4 teaspoon white pepper
Pinch celery seed
1/4 cup unbleached all-purpose flour
Mix the tofu, rice, onion, yeast and celery in a large bowl. Process the
remaining ingredients, except for the flour, in a food processor until well
blended. Add to the tofu mixture, along with the flour. Mix well. Form into 4-oz.
patties and broil or pan fry for about 4 minutes on each side.
Pasted from <http://www.fatfreevegan.com/soy/faux.htm>
Recipes 2 Page 1044

Kung Pao "Chicken"
11:48 PM
Kung Pao "Chicken"
3/4lb of tofu/seitan or tempeh. You could also use tofurky bits, I'm sure.
2 cloves garlic, pressed or minced (I always add loads more because we're
a garlic family!)
1sm onion, sliced
1/2 red bell pepper
1/2 green bell pepper
1/2c dry roasted cashews or peanuts
Combine the following with 1/4c water for sauce:
1/4c (4TB)soy sauce or Braggs
2TB lemon juice
2TB sugar
2tsp cornstarch or arrowroot
1/2-1tsp crushed red pepper (like the kind you get at pizza places.) Add
more or less to taste
1)Stir fry "meat" and garlic in a sprayed, non-stick skillet or wok for about 3
minutes until "meat" is golden
2)Add bell peppers and onion. Stir fry a bit
3)Add sauce and cook until sauce thickens.
4)Serve over brown rice!
Serves 4 (or if you're like us, 2 with a tiny bit of leftovers!)
Adapted from a recipe posted to vegancooking by dogscanlookup
Pasted from <http://www.fatfreevegan.com/soy/kung.htm>
Recipes 2 Page 1045

Mary's "Chicken" Strips
11:48 PM
Mary's "Chicken" Strips
Submitted by: Susan V (from http://www.soymilkmaker.com/recipe.html)
Okara is the pulp left over from making soy milk. It's full of fiber and protein.
Okara from one batch of soy milk
One 6 oz can of tomato paste
spices of your choice ( I used salt, garlic powder, sage, cayenne, black pepper,
and vegetarian "chicken" broth powder);
3 cups quick oats
Mix okara, tomato paste and spices in a large bowl. Add oatmeal one cup at a
time, by the last cup you will need to mix with your hands. Mix well. Shape into
thin strips (3 inches long and 3/4 inch thick)
You can cook them two ways: Bake them in 350-degree oven for 30 - 45 minutes.
Or heat a non-stick skillet over medium heat. Dip stripes in soy milk and then roll
in flour. Cook in skillet, flipping once until golden brown. Drain on paper towels.
Serve with ketchup or barbeque sauce.
When I made them, I followed the oven directions. They were quite firm. I think
that they might be better prepared in the skillet, but I haven't tested them that
way. Nevertheless, my husband and daughter really liked them, so this recipe is a
keeper. (And I would definitely call these the kid-friendliest of all the okara "meat"
recipes I've tried.)
Recipes 2 Page 1046

Okara "Crab" Cakes
11:49 PM
Okara "Crab" Cakes
I made these last night, based on a tofu recipe at
http://vegweb.com/cgi/print.cgi?tofu/4165. My husband declared, "These are
the real thing!" They really were good, but I wish they weren't so labor-
intensive so I could make them more often. The mixture came out a little on
the wet side, so forming them into patties and putting the bread crumbs on
them was tricky. Because of that, I've reduced the amount of mayo I used by
half. Next time, I may use at least 1/4 cup more oatmeal.
Using a food processor to chop the veggies really is a time saver!
○ 4 slices whole wheat vegan bread, broken into large pieces
○ 3/4 cup minced celery
○ 3/4 cup white onion, chopped
○ 1/2 cup minced carrot
○ 1 small green pepper, minced
○ 1/4 cup chopped parsley
○ 16 ounces okara (about what you get from making one batch of soymilk)
○ 1/2 cup oatmeal (the quick kind, not instant)
○ 1/4 cup fatfree vegan mayonnaise
○ 3 tbsp. corn starch
○ 2 tbsp. Old Bay seasoning
○ 1 tsp. dulse flakes (may use other flaked sea vegetable)
Directions:
1. Preheat oven to 350 degrees. In a food processor or blender, whirl vegan
bread pieces into fine crumbs. Place on a baking sheet and toast in the oven
for 8 to 10 minutes, or until dried and toasty. Remove from oven and set
aside.
2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley
until softened, about 5 minutes. Remove from heat and set aside.
3. In a large bowl, combine okara, sautéed vegetable mixture, oatmeal,
mayonnaise, corn starch, and seasonings. Mix well.
4. Using about 1/4 cup for each, form mixture into about 15-20 patties
about 2 inches across and 1/2 inch thick. Coat each patty with vegan bread
crumbs to cover.
5. Place patties on a sprayed or nonstick baking sheet and spray tops lightly
with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to
the oven to bake until second side is toasty and browned, about 15-20
minutes.
Serve with cocktail sauce or vegan tartar sauce.
Recipes 2 Page 1047

11:51 PM
Farm Cookbook:
1/2 cup flour
1/2 tsp. salt
dressing.
fatfreevegan.com
Recipes 2 Page 1048

Skillet or Crock-pot Seitan au Vin
11:51 PM
Skillet or Crock-pot Seitan au Vin
Recipe by Meghan Gray
What follows is my very own recipe. This was originally a recipe I got from a
regional cookbook called Southern Sideboards, which is put out by a Junior
League group in Mississippi, I think. It was a decidedly non-vegan, non-
healthful recipe, which I first made low fat and have now evolved again.
1 1/4 cup vegetable stock, divided
1 cup Red wine, (any cheap vegan version)
1 1/2 lb. seitan, in two "cutlets"
1 md Onion, chopped
8 ounces Mushrooms, sliced
4 Carrots, halved or quartered lengthwise depending on thickness
non stick spray
1 teaspoon Thyme
2 Bay leaves
5 Cloves garlic, chopped
1 teaspoon Black pepper
Veganized original recipe instructions would go like this (keep reading before
starting):
1. Coat a large skillet with non-stick spray.
2. Combine the pepper and flour, and dredge the seitan "cutlets" in the
mixture.
3. On medium heat, brown seitan cutlets on both sides. (About 3-5 minutes,
altogether.)
4. Remove seitan to a plate and cover.
5. Add onions, garlic, and 2 Tablespoons stock to skillet. Sauté about 1
minute, until onions are translucent.
6. Add mushrooms and more broth, if required, and sauté until tender, about 2
minutes.
7. Return seitan to skillet.
8. Add remaining ingredients and simmer 1 hour (or more) until done.
9. Serve over brown rice.
However, I did not do it this way, and my limited seitan experience does not
lead me to believe it would turn out well if I did. (Poaching the floured cutlets
in a wine gravy ahead of time then doing the recipe as listed above is
probably quite feasible.) I did a version of this for my 6-quart slow cooker. I
tripled the ingredients (except the stock, which I used 3 1/4 cups of) and did
this:
1. Combine wine, bay leaves, carrots, and 3 cups stock in slow cooker crock.
Cover and turn heat to "low."
2. Coat a large skillet with non-stick spray.
3. Combine the pepper and flour, and dredge the seitan "cutlets" in the
mixture.
4. On medium heat, brown seitan cutlets on both sides. (About 3-5 minutes,
altogether.)
5. Add browned "cutlets" to crock pot and cover.
6. Add onions, garlic, and 2 Tablespoons stock to skillet. Sauté about 1
minute, until onions are translucent.
7. Add mushrooms and more broth, if required, and sauté until tender, about 2
minutes.
8. Add onions, garlic, and mushrooms to crock-pot.
9. Simmer 6-8 hours on low.
10. Add thyme to crock-pot, simmer 30 minutes more, and serve.
For a smaller crock pot, adjust your ingredients accordingly and follow the
same instructions. The original proportions, above, serve 2 and the crock pot
portions serve 6.
Recipes 2 Page 1049

Sun Garden Burgers
11:53 PM
Sun Garden Burgers
Submitted by: Rose
The below is a recipe for "Sun Garden Burgers" from The Raw Gourmet, a
book by Nomi Shannon, published by Alive Books, ISBN # 0-920470-48-3. It
calls for a cup of carrot pulp. Here's the recipe:
3 TB flax seeds, ground
6 TB water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 TB finely minced onion
2 TB finely minced parsley
2 TB finely minced red pepper
2 t liquid aminos
In a blender, combine the ground flax seeds and water; blend thoroughly
immediately pour the mixture into a bowl and set aside. (Rinse the blender
container immediately before the mixture left in it hardens and becomes
difficult to wash out.)
In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds,
celery, onion, parsley, red pepper and liquid aminos. Add the flax seed
mixture and mix thoroughly Add more water if necessary so that the mixture
can be formed into patties. Form into six 1/2-inch (1 cm) thick patties. Place
immediately in the dehydrator and dehydrate the burgers for 4-8 hours, leave
them in the sun until warm or place them in a warm oven for 10-15 minutes.
Makes 6 patties.
Note: To grind flax seeds, place them in a clean electric coffee grinder and
grind until powdered. To make carrot pulp, put carrots through a heavy-duty
juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or
reserve it for another use.
Recipes 2 Page 1050

Sweet Potato Black Bean Quinoa Burger
11:53 PM
Sweet Potato Black Bean Quinoa Burger
3 to 4 garlic cloves, minced
1 carrot, finely grated
1/2 can black beans, slightly drained
1/2 of 1 baked sweet potato, flesh scooped out
1/2 cup quinoa, cooked (I was confused by this direction, not sure if it meant
half a cup of cooked quinoa or what--so I interpreted it as, take 1/2 cup dry
quinoa and prepare it, and use what results--which is way more than 1/2 cup
after it's all soaked, of course! That seemed to work fine, so I think that is
what they meant.)
1/2 cup bread crumbs
1 Tb caraway seeds
3 Tb chopped cilantro (I used 1 Tb dried)
2 Tb tomato paste or ketchup
hot sauce or cayenne pepper to taste
1 tsp balsamic vinegar
1. Saute onion and garlic in non-stick skillet.
2. Add beans to pan and cook for 2 minutes more, stirring now and then.
3. Turn off heat. Mash beans in pan till they're about half crushed. Put in big
bowl with all the rest of the ingredients and mix thoroughly. If too moist, add
more bread crumbs.
4. Form into patties. Grill or bake.
Note: These were marvelous baked in the oven and put on buns with lots of
rhubarb chutney and tomato and lettuce. I have not yet played with the
amounts to come up with how to convert it to a "meat"loaf or "meat"balls but I
bet it would be good that way.
Note 2: You can also soak sundried tomatoes and/or dried mushrooms and
cut them up and add to the mix.
Adapted slightly from a recipe by Christina
Pasted from <http://www.fatfreevegan.com/Meat_subs/black.htm>
Recipes 2 Page 1051

Bok Choy and Tofu Stir Fry
11:54 PM
Bok Choy and Tofu Stir Fry
Recipe By :Weight Watchers
Serving Size : 4
Try our POINTS-friendly stir-fry. The sweetness of the hoisin sauce and slight
spice of the ginger pair up for a guaranteed taste sensation.
1 large garlic clove -- minced
1 tablespoon grated ginger root
4 cups coarsely chopped bok choy
1 cup sliced shiitake mushroom caps -- (fresh)
12 ounces lite firm silken tofu -- drained, cut into
1/2-inch cubes
2 tablespoons hoisin sauce
1/4 cup chopped scallions greens
Coat a nonstick wok or skillet with cooking spray. Add garlic, ginger, bok choy
and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about
3 minutes. Add tofu cubes and brown for 1 minute.
Stir in soy sauce, hoisin sauce, scallions and pepper; heat through, about 1
minute. Spoon 1/2 cup of rice onto each of 4 plates and top each with about 1
cup of tofu mixture.
4 POINTS; 181 Calories; 2g Fat (10%); 3g Dietary Fiber"
Posted to Veg-Recipes list
Recipes 2 Page 1052

Pad Thai
11:55 PM
Pad Thai
This is my recipe for Pad Thai. I started with a recipe for vegetarian Pad
Thai that I found on the WeightWatchers.com forums, but I've changed it
drastically over the past two years. Alas, it doesn't taste just like the
restaurant stuff in my opinion, but it's good in its own right and my
husband swears he likes mine better (he's biased, though).
Though I have an interest in vegan cooking, we are vegetarian, not vegan,
so let me know if any of the ingredients send up red flags for you. To the
best of my knowledge, it should all be vegan.
As for the basil question above, a lot of stores here in Seattle sell Thai
Basil but usually I just end up buying the regular stuff because I can buy a
larger package and use it in a few different dishes. Thai Basil would be
more authentic, I'm sure. Maybe I'll have to plant some in my new garden,
just for Pad Thai and Thai curries. =)
Sauce:
2 T Vietnamese chili garlic sauce
1/4 cup each soy sauce and fresh squeezed lime juice
2 T tamarind paste and rice wine vinegar
1 T red curry paste
1/4 cup dark brown sugar
1 tsp each ginger “juice” (or use grated fresh ginger) and toasted sesame
oil
1 pound of noodles (fettuccine, flat rice noodles, or other)
1 bunch green onions, sliced, or one onion, finely chopped
Optional vegetables: carrots, zucchini, cabbage, whatever you have on
hand
1 to 3 packages baked tofu, and/or “chicken-style” seitan, chopped into
bite-sized pieces
1/2 cup finely chopped peanuts
One package mung bean sprouts
1 cup or so basil leaves, sliced into strips (optional; cilantro also
appropriate)
1. Bring some water to boil on the stove. Add the noodles and cook until
soft but not mushy. Drain the noodles and rinse them in cold water to
avoid overcooking them.
2. Combine the ingredients for the sauce. Put them in the microwave for a
minute to melt the peanut butter and then whisk to a uniform consistency.
3. Heat a large non-stick skillet and sauté vegetables, tofu (and/or seitan)
until cooked (if some vegetables need more cooking than others, add the
ones that take longer first so that the others won’t be overcooked).
4. Add the peanuts to the pan.
5. Toss in noodles and sauce (and basil, if using) and mix well. Heat
through. Add the bean sprouts. Mix well and allow the sprouts to come up
to temperature without wilting them.
Adapted slightly from a recipe posted by mimsy to vegantestkitchn
Pasted from <http://www.fatfreevegan.com/pasta/pad.htm>
Recipes 2 Page 1053

Scrambled Tofu
11:56 PM
Scrambled Tofu
Recipe By :from my friend Priska
Serving Size : 4
1/4 cup cashews, raw
1 pound tofu, extra firm
1/2 teaspoon salt
2 tablespoons chopped chives
4 teaspoons vegetable broth powder
2 teaspoons nutritional yeast -- (the yellow kind)
1/2 cup bell peppers -- chopped
1/2 cup onions -- chopped
1/2 cup water
Drain the tofu. Wrap in several layers of clean paper towels. Let sit for at least
15 minutes, or up to an hour. If you want the tofu more dry, you can wait it
with a plate and a heavy book.
Blend cashews with 1/2 cup water for five minutes. Add the salt, garlic
powder, vegetable broth powder, onion powder, nutritional yeast, and
turmeric.
Saute the onions, peppers, and chives (all or none) in a little bit of water in a
nonstick frying pan. When the onions and peppers are soft, crumble the tofu
into the pan. Pour the blended cashew mixtures over the tofu and mix well.
Heat until flavors are blended.
I like to cook it until it's a little dry. I also add a touch of black pepper and
double the amount of garlic powder.
Posted to VegList by Deanne Vasiles
Recipes 2 Page 1054

Sweet and Sour Tofu and Veggies
11:57 PM
Sweet and Sour Tofu and Veggies

Serving Size : 6
1 pound firm tofu -- (reduce or substitute cubed eggplant if
desired)
3 tablespoons ketchup -- natural style preferred
2 tablespoons maple syrup
3 tablespoons soy sauce -- reduced sodium preferred
2 1/2 teaspoons fresh ginger root -- shredded
1 onion -- thinly sliced
1 carrots -- sliced diagonally
4 ounces green beans -- (fresh or frozen and thawed) cut into
1-inch pieces
1 large red bell pepper -- chopped
8 ounces fresh mushrooms -- sliced
1 zucchini -- cut into 1/2-inch slices
2 cups cabbage -- sliced
1 16-ounce can pineapple chunks in juice -- juice reserved
Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple
syrup, tamari, sesame oil, and cornstarch together.
In a wok or large skillet, heat 2 tablespoons of water over medium-high

heat. Add the ginger, onion, and carrot and stir-fry until the onion
becomes translucent. Add green beans, bell pepper, mushrooms,
zucchini, and cabbage; cover and steam until tender, 3 to 5
minutes. Add more water as needed.
Add the pineapple juice mixture, tofu and pineapple. Cook, stirring
often, until the sauce is thickened, about 2 minutes. Spoon the veggies
and sauce over brown rice and serve.
Source:
"http://www.swedishchef.co.uk/"
-------------------
Per serving: 197 Calories (kcal); 5g Total Fat; (19% calories from fat);
10g Protein; 34g Carbohydrate; 0mg Cholesterol; 617mg Sodium
Pasted from <http://www.fatfreevegan.com/soy/sweet_and_sour.htm>
Recipes 2 Page 1055

Szechuan Vegetable stir-fry
Szechuan
11:57 PM Vegetable Stir-Fry
Submitted by: Courtney
Here is another stir-fry recipe from the 1,001 Low-Fat Vegetarian Recipes
book. I'll admit I have never tried the stir-fries from this book, so I hope they
are okay! This one looks like it would fit the "spicy stir-fry" request.
1 C. water/veg. stock
1/3 C. orange juice
1/4 C. soy sauce
1-2 teaspoons hot chili oil or sesame oil (optional)
1/8-1/4 teaspoon crushed red pepper
1 package (8 ounce) light firm tofu, cut into 3/4 inch cubes
8 ounces asparagus, cut into 1 inch slices
4 ounces snow peas
1 C. sliced carrots
1/2 C. sliced green onions and tops
1 med. red bell pepper, sliced
2 teaspoons minced gingerroot
1/2 C. sliced shitake or crimini mushrooms
4 C. cooked brown rice to serve, if you want
1) Combine 1/2 C. stock/water, O.J, soy sauce, hot chili/sesame oil (if using),
and red pepper flakes; pour over tofu in shallow glass dish and let stand for
30 minutes. Drain, reserve marinade.
2)spray wok or large skillet with cooking spray; heat over med. heat til
hot. Add tofu, stir-fry 2 to 3 min. Add asparagus, snow peas, carrots, green
onions, bell peppers, gingerrrot, and garlic; spray with more cooking spray, if
needed. Stir-fry until vegetables are crisp-tender, 8-10 min. Add mushrooms;
stir-fry 3-4 min.
3)Add reserved marinade to wok; heat to boiling. Mix cornstarch and

remaining 1/2 C. stock/water; stir into boiling mixture. Boil, stiring constantly,
until thick, about 1 min.
4) Serve stir-fry over brown rice, if desired.
Pasted from <http://www.fatfreevegan.com/veggies/szechuan-veg.htm>
Recipes 2 Page 1056

Thai Peanut Wraps
11:58 PM
Thai Peanut Wraps
○ 1 cup dry TVP strips, chicken-style
○ 1 1/2 cups hot water
○ 1/2 tsp. sesame oil
○ 1 tsp. minced ginger
○ 2 tbsp. soy sauce
○ 1 tbsp. veggie "chicken" broth powder
○ lettuce or baby spinach
○ chopped tomatoes
○ 1 tbsp. peanut butter
○ 4 fat-free flour tortillas (burrito size)
○ Gingery vinaigrette
Combine TVP, water, sesame oil, ginger, soy sauce, and broth powder in
a microwavable dish. Heat on high power for 3 minutes, stirring after each
minute. Set the TVP aside and check for tenderness after 5 minutes. If it
is not completely tender, microwave for another minute, check again, and
repeat until tender. Add peanut butter and stir to thicken.
While the TVP is cooking, chop the tomatoes and warm the
tortillas. When the TVP is done, lay out each tortilla and layer the lettuce,
tomato, and TVP on it. Drizzle with dressing, if desired, and roll up
burrito-style.
Pasted from <http://www.fatfreevegan.com/sandwiches/thai-peanut.htm>
Recipes 2 Page 1057

Ultimate Shepherd's Pie
11:59 PM
Ultimate Shepherd's Pie
from Vegan Planet
Preheat oven to 375F.
Saute in a bit of water over medium until soft [about 5 min]:
1 yellow onion, chopped
4oz white mushrooms, chopped
Stir in and simmer until slightly thickened:
2 tablespoons tamari or other soy sauce [I use Kikkoman]
1/2 teaspoon marjoram
1 tablespoon cornstarch dissolved in 2 tablespoons water
Spoon into a 2 1/2 quart casserole dish and add:
3 veggie burgers, crumbled [I used a can of navy beans]
1/2 cup frozen green peas, thawed
1/4 cup ground walnuts [I omitted these - because I didn't have any]
Taste and adjust the seasonings. Spread 3 cups of mashed potatoes over
top. Sprinkle with a bit of paprika, for color, and bake for 30 minutes, or until
hot and bubbly. Serves 4.
Note - I added half a 28oz can of diced tomatoes to the filling because I had
some in the fridge that I wanted to use up.
Posted by Shona to the McDougall board
Pasted from <http://www.fatfreevegan.com/veggies/ultimate.htm>
Recipes 2 Page 1058

Vegan "Cheeseburger" Macaroni
12:00 AM
Vegan "Cheeseburger" Macaroni
Submitted by: Gayle
I tried this recipe tonight. It seemed like it would be somewhat of a comfort
food. It turned out pretty good. My kids - even the pickiest ones loved it and
even asked for more. There is a small amount of fat in this recipe from the
vegan cheese (2 grams per serving - 1 serving = 30 gr). I'm hoping this tiny
amount doesn't upset anyone. I apologize in advance if it does. It's so hard to
find recipes that are virtually fat free that my kids like - this one fit the bill so I
thought I'd share it. If you try this I hope you like it.
1 Cup Not Beef - ground style or any vegan beef substitute = to 1 pound -
more or less)
1 Cup hot water or broth (for the not beef)
1 14.5 oz can stewed tomatoes
1 cup water
1 Cup elbow macaroni
1.5 cups Soymage vegan cheese - cheddar flavor OR any vegan cheese that
melts (Vegan Gourmet is GREAT but I can't get the cheddar flavor in my
area)
1 tsp garlic granules (or garlic powder)
1/4 tsp dry mustard
Salt and Pepper to taste
1. Combine the one cup hot water or broth (I used broth) to the Not Beef and
allow to sit for approx 10 minutes.
2. Sautee the onions in small amount of water.
3. Add beef substitute and garlic granules and cook through.
4. Add undrained tomatoes and 1 cup of water and bring to a boil.
5. Add the macaroni; cover and simmer for 10 minutes.
6. Stir in shredded "cheese", nutritional yeast, and mustard powder.
7. Serve hot with crusty French bread.
Pasted from <http://www.fatfreevegan.com/pasta/veg-cheese.htm>
Recipes 2 Page 1059

Artichoke and Potato Gratin
12:01 AM
Artichoke and Potato Gratin
Submitted by: Courtney (from Vegetarian Times, March 2005)
2 tomatoes, one diced and one halved and thinly sliced
2 9 oz. packages frozen artichoke hearts, thawed and chopped
1 bunch scallions, chopped, plus extra for garnish
1 tsp. salt (could be left out for E2L)
1 15.5-oz can of white beans, drained and rinsed
1/2 C vegetable stock
1 1/12 lbs. sweet potatoes, peeled, sliced about 1/8 inch thick
1/4 C ground walnuts (optional, I would think, to make it lower fat)
1) preheat oven to 375. Spray 2-qt gratin dish with non-stick spray
2) Toss together diced tomatoes, artichoke hearts, scallions, 1/2 tsp.
oregano, and 1/4 tsp. salt in bowl. Set aside.
3) put beans, stock, 1/2 tsp. oregano, 1/4 tsp. salt and 1/4 tsp pepper in
food processor, puree. Line bottom of dish with half sliced sweet potatoes.
Sprinkle with 1/4 tsp. salt and rest of pepper. Spread on bean mixture, add
artichoke mixture and cover with potatoes; reserve 20 slices.
4) Arrange tomato slices and remaining sweet potato slices on top,
overlapping edges. Sprinkle with remaining oregano and salt. Dust with
pepper. Cover.
5) bake 45 minutes, or till tender. Remove cover, and sprinkle with ground
walnuts, if wanted. Bake 15 minutes more, or until topping is golden
brown. Wait 10 minutes before serving.
As I said, I have not yet made this, but the photo in the magazine makes it
look lovely--good enough for guests or a nice family dinner!
Pasted from <http://www.fatfreevegan.com/veggies/art -pot.htm>
Recipes 2 Page 1060

Banana's Fresh Tomato Soup
12:01 AM
Banana's Fresh Tomato Soup
Recipe by: Banana
○ 6 cloves garlic, crushed
○ 2kg fresh, ripe tomatoes, chopped
○ 1 bunch basil, chopped
○ 1 bunch oregano, chopped
○ salt and pepper to taste
1. Fry the onion and garlic (in olive oil or dry fry it if you want fat free, but it
tastes better with olive oil), until it is fragrant. Add the tomatoes, and 1.5
litres of water or vegetable stock.
2. Bring to a boil and then reduce to a simmer. Cook on low until the
tomatoes have stewed. Add the chopped herbs.
3. Drain the tomatoes, but keep the liquid.
4. Begin pureeing the soup, adding liquid until you reach the desired
consistency. I like it to be thicker. Puree until it is smooth, or you can leave
it chunky if you want. I like it to be very smooth.
5. Season to taste, and re-heat. Makes 6 - 8 serves
Pasted from <http://www.fatfreevegan.com/soups/b-fresh.htm>
Recipes 2 Page 1061

Barbecued Sweet Potatoes
12:02 AM
Barbecued Sweet Potatoes
From Weight Watchers Magazine, June 1996
Serves 4
2 tablespoons ketchup, plus 2 teaspoons
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon yellow mustard
1/2 teaspoon freshly ground black pepper, to taste
1 pound sweet potatoes, pared, cut into 1/4" slices
Prepare grill for a medium fire.
In small bowl, combine ketchup, Worcestershire sauce, vinegar, mustard and
pepper; mix well.
Brush potato slices on both sides with ketchup mixture. Grill, turning
frequently and brushing with remaining ketchup mixture until cooked through,
4 minutes per side.
Divide among 4 plates. Serve warm.
fatfreevegan.com
See our privacy policy
Pasted from <http://www.fatfreevegan.com/veggies/barbecued.htm>
Recipes 2 Page 1062

Chili Fries
12:03 AM
Chili Fries
Recipe by: Jodi H.
4-6 potatoes (I use Yukon Gold)
1-2 Red pepper
1-2 Green pepper
2-4 cobs of corn
1 onion, chopped
1-2 tsp. minced garlic
2 28 oz. cans crushed tomatoes or tomato sauce
1 small can tomato paste
3-4 cans kidney beans (rinsed and drained)
2 tsp.Chipotle seasoning
1 tsp. ground cumin
4-5 T. chili powder (I just dump in my spices, so am not sure how much I
use.)
2 tsp. dried oregano leaves
2-3 T. balsamic vinegar
First, I cut the peppers in half and shucked (sp?) the corn and put it all on
the grill to roast (outside). You could also do this in your oven with the
broiler on before you cook the potatoes. Make sure you keep checking on
them and turning them so that they get blackened on all sides.
Next, I cut the potatoes in wedges and placed them on a cookie sheet lined
with parchment paper. I sprinkled a little bit of Spike on them and some
garlic powder. Put those in the oven and bake at 425 degrees (or so...our
oven is old, so I'm not exactly sure of the temp.).
While the potatoes and veggies are cooking (keep checking the veggies!), I
chop the onion and put it in a stock pot with a little bit of water to saute until
translucent. Once translucent, I add the garlic and cook for about 30
seconds to a minute more.
Then, the veggies should be about done on the grill, so go get those and
chop up the peppers and cut the corn off the cob and add to the chili.
Add the rest of the ingredients and simmer to blend the flavors of the spices.
Once the potatoes are done, put them in a bowl or on a plate (depends on
how thick your chili is...mine was thick enough for a plate, but my plate's
edges were turned up). Ladle the chili over the potatoes and feed your
hungry family!
I usually make something like this for my family and ladle the chili over a big
green salad for myself. My kids have salad, too, but they like the chili on the
fries and their salad on the side.
You could also roast a yellow squash or a zucchini to add to the chili as
well.
From the Eat-2-Live Email List
Pasted from <http://www.fatfreevegan.com/veggies/843.htm>
Recipes 2 Page 1063

Cinnamon Glazed Carrots
12:03 AM
Cinnamon Glazed Carrots
Recipe By :Vegetarian Times 1998
Serving Size : 6
1 pound carrots -- cut as directed
1/3 cup unsweetened apple juice concentrate -- thawed
Peel and slice the carrots into 1/4-inch thick rounds (about 3 1/2 cups).
Combine ingredients in a large saucepan and stir well. Bring to a simmer,
cover, and cook over moderate heat for 15-20 minutes, until carrots are
tender-crisp. Cook uncovered 3 to 5 minutes more or until liquid is reduced to
a glaze.
_____________________
HINT: With a long, sharp knife, you can slice three carrots placed side-by-side
at the same time.
Per serving: 60 cals; 1g protein; 0g fat; 14g carb; 0mg chol; 30mg sodium; 3g
fiber.
Source:
"Complete Thanksgiving Cookbook: Harvest of Side Dishes"
NOTES : This side dish is a must at holiday dinners.
Pasted from <http://www.fatfreevegan.com/veggies/cinnamon.htm>
Recipes 2 Page 1064

Garlic Roasted Veggies
12:04 AM
Garlic Roasted Veggies
Recipe by: Barbara Rolls
Servings: 4
- 1 C cauliflowerettes
- 1 C broccoli florets
- 2 C 1" thick slices zucchini
- 1 1/2 C 1" thick carrot sticks
- 1 1/2 C thickly sliced onions
- 1 1/2 C unpeeled boiling potatoes, cut into 1" cubes
- 1 tsp chopped garlic
- 1 tsp dried thyme
- 1/2 tsp salt (omit for low-sodium diets)
- 1/4 tsp freshly ground black pepper
- 1/4 C chopped, fresh flat-leaf parsley
- Preheat oven to 400F
- Lightly coat a 9x13" baking dish with cooking spray
- Place all ingredients except for the parsley in the baking dish and toss well. Arrange
in an even layer and coat with more cooking spray. Bake for approx 40-45 mins or
until potatoes are tender.
- Serve sprinkled with parsley
--NOTE: Feel free to experiment with your favorite kinds of vegetables. Try replacing
the broccoli/cauliflower with bell pepper, yellow squash, or eggplant.
Serving = 1 3/4 C Calories - 90 Carbohydrate - 19 Fat - 1g Protein - 3g Fiber - 4g
Recipes 2 Page 1065

Ginger and Garlic Broccoli
12:05 AM
Ginger and Garlic Broccoli
1 large bunch broccoli
2 cloves garlic
6 tablespoons water
4 tbs very thin matchsticks of peeled fresh gingerroot
2 tbs soy sauce
1 1/2 tbs seasoned rice vinegar, if desired
Cut broccoli into 1 inch flowerets. Trim and peel stems and cut into 1/4-
inch slices. In a 10-inch heavy skillet heat 3 tablespoons of water over
moderately high heat and cook gingerroot and garlic, swirling the skillet
occasionally, until just golden. Set aside. Add broccoli (and more water, if
needed) to skillet and cook, stirring frequently, until browned well, about 5
minutes. In a small bowl stir together the other 3 tablespoons of water, soy
sauce, and vinegar. Add mixture to skillet and cook until most of the liquid
is evaporated, about 1 minute. Serve broccoli sprinkles with the gingerroot
and garlic
Pasted from <http://www.fatfreevegan.com/veggies/ginger.htm>
Recipes 2 Page 1066

Garlicky Greens
12:06 AM
Garlicky Greens
Recipe adapted from: Pasta East to West by Nava Atlas, page 184
Serving Size : 4
1 pound greens of your choice -- up to 1 1/2
2 tablespoons water
3 cloves garlic -- lightly crushed, up to 4
1/2 lemon -- Juice of
4 to 6 servings
A good way to prepare Swiss chard, kale, collard greens, or spinach, this can
accompany both Eastern - and Western - style noodle dishes.
Remove the stems and thick mid-ribs from whatever type of greens you are
using. If you're using kale or collards, wash the leaves thoroughly. Do this a
small batch at a time in a large colander or bowl, making sure that all sand
and grit are removed.
Heat the water in a large soup pot or steep-sided stir-fry pan. Add the garlic
and sauté over low heat for 2 to 3 minutes. Add the greens, then cover and
steam until just tender. For spinach and Swiss chard, just the water clinging to
the leaves is sufficient. For kale and collards add 1/4 to 1/2 cup water, as
needed. Steaming time varies greatly, so check frequently. Spinach wilts
down almost instantly; Swiss chard takes 3 to 5 minutes; kale and collards
may need 10 to 15 minutes.
When done, drain the greens well in a colander. Remove and discard the
garlic cloves. Press out some of the liquid, then transfer the greens to a
cutting board, and chop coarsely. Place the greens in a serving container, and
add the lemon juice. Season to taste with salt and pepper, and serve at once.
Recipes 2 Page 1067

Maple Mashed Sweet Potatoes
12:07 AM
Maple Mashed Sweet Potatoes

Recipe by: The McDougall Newsletter October 2005 Vol. 4 No. 10
Servings: 6
3 pounds sweet potatoes
½ cup soy milk
1 tablespoon pure maple syrup
dash salt
freshly ground pepper to taste
Scrub potatoes and prick all over with a fork. Place on a baking sheet and
bake for about 45 minutes, or until potatoes are tender. Remove from oven
and allow to cool slightly.
Cut potatoes in half lengthwise and scoop out the flesh into a large bowl.
Mash with a hand masher or electric beater (do not use a food processor).
Add soy milk, maple syrup and seasonings. Mix well.
Hint:
These may be prepared a day or two ahead of time and refrigerated. Reheat
in a microwave before serving. These may also be peeled and cooked in
water on the stovetop. Drain off cooking water and mash as directed above.
Recipes 2 Page 1068

Potato Pancakes
12:07 AM
Potato Pancakes
Mom called these potato cakes. This recipe book calls them potato
pancakes
5-7 potatoes (may use leftovers)
1/3 c Rice Milk
2-3 TBSP minced onion or 1 tsp onion powder (we used diced onions)
Steam potatoes until tender. (we boiled) Mash smooth with rice milk
and potato water as needed. Potatoes should be moist to form into
patties. Place on lightly sprayed baking sheet. Bake at 400 F 20-40
minutes, turning once. (Mom cooked on a hot griddle) Pancakes
should form a brown crust.
Hope somebody likes this, I loved them as a girl. Time to try them
again.
Posted by Carol to mwlp email list
Pasted from <http://www.fatfreevegan.com/veggies/potpan.htm>
Recipes 2 Page 1069

Sweet Potato Kugel
12:08 AM
Sweet Potato Kugel
From No Cholesterol Passover Recipes, by Debra Wasserman
6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp cinnamon
1 cup fruit juice or water
Preheat oven to 375 degrees. Mix ingredients together. Press into large
baking dish. Bake 45 minutes at 375 degrees until crisp on top. Serves 12.
Pasted from <http://www.fatfreevegan.com/holiday/sweet.htm>
Recipes 2 Page 1070

Veggie Stir-fry in Spicy Peanut Sauce
12:09 AM
Veggie Stir-fry in Spicy Peanut Sauce

Recipe by Karina Allrich
I have to be gluten-free and soy-free, so here is my GF/SF version of my
favorite veggie stir-fry.
Sauce::
3/4 cup light vegetable broth

1/4 cup natural peanut butter
2 Tbs apple cider vinegar
1 Tbs molasses
1 Tbs apple juice concentrate
1 tsp curry powder, or to taste
1/2 tsp cayenne pepper, or to taste
Stir-fry::
1/2 cup light vegetable broth

3-4 cloves of garlic, minced
1 medium red onion, chopped
1 heaping cup fresh broccoli florets
1 heaping cup cauliflower pieces
4 medium carrots, sliced into matchsticks
1 medium zucchini squash, sliced into half-moons
1 tsp dried ginger or 1 tablespoon minced fresh ginger root
sea salt and freshly ground pepper, to taste
red pepper flakes, if desired for more heat
Garnish::
2-3 Tbs fresh chopped cilantro
In a saucepan, heat the vegetable broth over medium heat; whisk in the
peanut butter until smooth. Whisk in the apple cider vinegar, molasses, apple
juice concentrate, curry powder and cayenne. Taste for seasoning
adjustments.
In a large skillet or wok heat the vegetable broth until it starts to simmer. Add
the garlic, onion, vegetables, ginger and seasonings; stir-fry until they are
tender-crisp. Add the peanut sauce and stir well. Add the chopped cilantro
just before serving.
Serve on hot cooked brown rice or Thai rice noodles.
Servings: 4
Pasted from <http://www.fatfreevegan.com/veggies/stir-fry.htm>
Recipes 2 Page 1071

Whipped Sweet Potatoes with Coconut Milk
12:09 AM
Whipped Sweet Potatoes with Coconut Milk
Recipe by: K. Allrich
This is a delicious dairy-free and gluten-free side dish. We also whip butternut
squash with coconut milk.
○ 4 medium sweet potatoes, peeled, cubed
○ sea salt and freshly ground pepper, to taste
○ 1 pinch of mild curry powder or McCormick's Pumpkin Pie Spice
○ light coconut milk, as needed
Place the sweet potatoes in a pot and cover with fresh cold water. Bring to a
boil and simmer until the potatoes are fork tender, about 15 to 20 minutes.
Drain the sweet potatoes and season with sea salt and fresh ground pepper.
Add in the curry powder, and mix with a wire whisk to soften the potatoes.
Begin adding the coconut milk slowly, a little at a time, whisking as you go.
Whip until the sweet potatoes are smooth and creamy. Taste for seasoning
adjustments. Enjoy!
Servings: 4-6
Pasted from <http://www.fatfreevegan.com/veggies/whipped.htm>
Recipes 2 Page 1072

Zucchini Stir-Fried with Garlic
12:10 AM
Zucchini Stir-Fried with Garlic
Adapted from Madhur Jaffrey's World of the East Vegetarian Cooking
○ 1 I/2 pounds small (about 6 inches) zucchini
○ 4 cloves garlic, peeled and minced
○ 1/4 teaspoon sugar
○ 1 tablespoon shaohsing wine or dry sherry
Trim away the zucchini ends. Do not peel. Cut each zucchini lengthwise into
1/4-inch-thick slices. Lay each slice down on a cutting board and, with a sharp
pointed knife, cut it into 1/4-inch-wide strips. These strips may now be cut so
they are about 2 1/2 inches in length.
Heat 2 tablespoons of water in a non-stick wok or skillet over medium high
heat. When hot, put in the garlic and the zucchini. Cover and cook for about 3
minutes or until the zucchini has just cooked through but still retains some
crispness.
Add the sugar and stir quickly. Add the shaohsing by pouring it around the
edges of the wok and letting it slither down toward the zucchini. Stir again and
serve immediately. Or if you wish to eat it cold, spread it out on a large plate
as soon as it is cooked and let it cool off. Then put it in a covered container
and refrigerate it.
Serves 4-6
Recipes 2 Page 1073

Vegan Chocolate Cake
12:22 AM
Vegan Chocolate Cake
No one would ever suspect that this dark, elegant, scrumptious cake is
both egg-less and dairy-less. It's economical and low-cholesterol, and
what's more, it goes into the oven in 6 minutes with no mixing bowl to
clean because the batter is mixed directly in the baking pan. You may
be surprised to see vinegar in the ingredient list, but it's not a mistake.
The combination of vinegar and baking soda helps the cake to rise.
When cool, cut and serve the cake directly from the pan using small
metal spatula or pie server; it cannot be easily turned out onto a serving
plate.
However, if you have time for a 12-minute cake, you can mix the batter
in a bowl, line the bottom of the cake pan with parchment paper, and
generously oil the sides of the pan and dust with flour. Then the cake
can be removed from the pan with no trouble at all, for a more elegant
presentation or for a layer cake.
For the chocolate glaze, use a good-quality chocolate, such as

Callebaut or Valrhona. Or try it with your favorite frosting or a dusting of
confectioners' sugar or topped with whipped cream, ice cream, or
sliced fruit.
Serves 8
Preparation time for cake: 6 minutes
Baking time: 30 minutes
Preparation time for glaze: 15 minutes
Chilling time (if using glaze) 30 minutes
Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring
cup, double boiler
Cake Ingredients
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
½ teaspoon salt
1 cup sugar
1 cup cold water or coffee
Chocolate Glaze
½ pound semi-sweet chocolate
¾ cup hot water
Preheat the oven to 375º.
Sift together the flour, cocoa, soda, salt, and sugar directly into the
Recipes 2 Page 1074

Sift together the flour, cocoa, soda, salt, and sugar directly into the
cake pan. In the measuring cup, measure and mix together the oil, cold
water or coffee, and vanilla. Pour the liquid ingredients into the baking
pan and mix the batter with a fork or a small whisk. When the batter is
smooth, add the vinegar and stir quickly. There will be pale swirls in the
batter as the baking soda and vinegar react. Stir just until the vinegar is
evenly distributed throughout the batter.
Bake for 25 to 30 minutes and set aside to cool.
To make the optional glaze, melt the chocolate in a double boiler,

microwave oven, or reset the oven to 300º and melt the chocolate in
the oven for about 15 minutes in a small ovenproof bowl or heavy
skillet. Stir the hot water and vanilla into the melted chocolate until
smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed
cake for at least 30 minutes before serving.
Reprinted from Moosewood Restaurant Book of Desserts , Copyright © 1997 by

Moosewood, Inc. Clarkson N. Potter, Inc. New York, publisher.
Pasted from <http://www.moosewoodrestaurant.com/recipes_archive.html#53>
Recipes 2 Page 1075

Potage Jacqueline
12:23 AM
Potage Jacqueline
A soothing soup, seasoned to emphasize the innate goodness of sweet

potatoes. This recipe was created by Moosewood cook Jacqueline Lisa
Wichman.
Serves 4 to 6
1 celery stalk, chopped
1 teaspoon grated fresh ginger root
2 medium sweet potatoes, peeled and thinly sliced
4 cups water
1 bay leaf
½ teaspoon salt
Black pepper to taste
1 cup milk
½ cup heavy cream
Melt the butter in a heavy saucepan and sauté the onions until
translucent, stirring occasionally. Add the celery and ginger and
continue to cook until the onions begin to brown. Add the sweet
potatoes, water, bay leaf, salt and pepper and bring to a rapid boil.
Reduce the heat, cover, and simmer 15 to 20 minutes, until the sweet
potatoes are tender.
Remove and discard the bay leaf. Purée the soup mixture with the milk
and heavy cream in small batches in a blender or food processor.
Adjust the salt and pepper to taste and reheat gently. Take care not to
boil the soup.
Reprinted from New Recipes from Moosewood Restaurant , Copyright © 1987 by

Moosewood, Inc. Ten Speed Press, publisher.
Pasted from <http://www.moosewoodrestaurant.com/recipes_archive.html#53>
Recipes 2 Page 1076

moby's vegan blueberry pancakes
10:22 PM
moby's vegan blueberry pancakes Epicurious | March 2008
Editor's note: Moby shared this recipe exclusively with

Epicurious. To read more about Moby and take a peek
inside his kitchen, click here.
Moby has been a practicing vegan for 20 years. He
makes these vegan pancakes with organic
ingredients, including lots of fresh berries, and serves
vegan sausage alongside.
Makes 4 servings (12 pancakes total)
(photo by: Zoe Singer) Moby
1 1/2 cups whole-grain spelt flour

1/2 cup oat bran
1/2 cup wheat bran
2 cups plain full-fat soy milk or rice and soy milk
blend*
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen,
unthawed, plus 1/2 cup fresh blueberries or
raspberries for serving
Maple syrup for serving
*Moby prefers EdenBlend, an organic rice and soy
milk blend, because it has a neutral, not too sweet
flavor. It's available in natural food stores and from
edenfoods.com.
In medium bowl, stir together spelt flour, oat bran,

wheat bran, baking soda, and salt.
Add soy milk and stir until thoroughly combined.
Brush large nonstick or cast-iron griddle or skillet with
oil and heat over moderate heat until hot but not
smoking.
Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press
12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on
surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn
off heat and let pancakes continue to cook in pan until undersides are firm and light
golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep
warm.
Repeat to cook remaining pancakes, oiling and reheating griddle between each
batch.
Serve pancakes warm with additional berries and maple syrup.
Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press
12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on
surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn
off heat and let pancakes continue to cook in pan until undersides are firm and light
golden brown, about 3 mi
Pasted from <http://www.epicurious.com/recipes/food/printerfriendly/241771?printFormat=photo>
Recipes 2 Page 1077

country-style tomato and cilantro broth
10:24 PM
country-style tomato and cilantro broth Epicurious | November 2007
The recipe below is part of a healthy and delicious spa

menu developed exclusively for Epicurious by Ananda
spa in India. The low-fat, low-calorie, and vegan broth
is loaded with disease-fighting herbs and spices,
including ginger, which has anti-inflammatory
properties and is a digestive aid, cinnamon, which has
been shown to help balance blood sugar, and garlic,
which has powerful antimicrobial properties. If you
(photo by: Lara Ferroni) are following an Ayurvedic diet, the experts at
Ananda recommend this for vata and kapha doshas.
Makes 4 servings
Ananda Spa
2 whole cinnamon sticks

1 teaspoon whole coriander seeds
1/2 teaspoon whole cloves (about 11 cloves)
1/8 teaspoon whole black peppercorns (about 10
peppercorns), lightly crushed
2 fresh bay leaves (or 4 dried)
2 green cardamom pods
6 medium tomatoes, quartered and seeded (about 3
pounds total)
6 cloves garlic, coarsely chopped
1 (3/4-inch) knob fresh ginger, peeled and coarsely
chopped (about 1 tablespoon)
1/2 large bunch fresh cilantro, stems reserved and
leaves finely chopped (about 1/4 cup)
1 1/4 teaspoons fine sea salt
Special equipment: 1 (3-inch) square cheesecloth;
kitchen string

Make spice sachet by wrapping together in cheesecloth the cinnamon sticks,
coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods.
Tie with kitchen string.
In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic,
ginger, cilantro stems, 1 teaspoon salt, and spice sachet.
Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about
30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids.
Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender.
Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back
into pot with liquid.
Place pot over high heat and bring to simmer, about 5 minutes.
Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping
each portion with chopped cilantro leaves.
Make spice sachet by wrapping together in cheesecloth the cinnamon sticks,
coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods.
Tie with kitchen string.
In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic,
ginger, cilantro stems, 1 teaspoon salt, and spice sachet.
Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about
30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids.
Recipes 2 Page 1078

Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back
into pot with liquid.
Place pot over high heat and bring to simmer, about 5 minutes.
Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping
each portion with chopped cilantro leaves.
Recipes 2 Page 1079

mustard-crusted tofu with kale and sweet potato
10:26 PM
mustard-crusted tofu with kale and sweet potato Bon Appétit | September 2007
Makes 4 servings
Anita Sharp
1 14-ounce package firm tofu

1/2 cup whole grain Dijon mustard

1/2 medium onion, sliced
1 tablespoon minced peeled fresh
(photo by: Tina Rupp) ginger
1 bunch kale, stem cut from each
Per serving: 418 calories, 24g fat (2g leaf, leaves thinly sliced crosswise
saturated), 0mg cholesterol, 775mg sodium, (about 8 cups)
31g carbohydrate, 7g fiber, 21g protein 1 small red-skinned sweet potato
(nutritional analysis provided by Nutrition (yam; about 8 ounces), peeled,
Data) halved lengthwise, thinly sliced
crosswise
See ND's complete analysis</A› div <> 2 tablespoons fresh lime juice
Cut tofu into eight 1/2-inch-thick

slices. Arrange on paper towels;
drain 10 minutes. Spread both sides
of each slice with mustard.
Heat 2 tablespoons oil in large

nonstick skillet over medium-high
heat. Add onion and ginger; sauté 1
minute. Add kale, sweet potato, and
lime juice. Cover, reduce heat to
low, and cook until potato is tender
and kale is wilted, about 12 minutes.
Meanwhile, heat remaining 2

tablespoons oil in another large
nonstick skillet over medium heat.
Add tofu; cover and cook until
heated through and crisp, about 2
minutes per side (some mustard
seeds may fall off tofu).
Arrange kale and sweet potato

mixture on plate. Overlap tofu slices
atop vegetables and serve.
Recipes 2 Page 1080

skillet potatoes with olives and lemon
10:27 PM
skillet potatoes with olives and lemon Gourmet | August 2007
The strong aromatics in this dish infuse the potatoes

with a spirited Moroccan style.
Makes 4 servings
Quick Kitchen
Shelley Wiseman
1/4 cup green olives such as picholine or arbequina

1 pound fingerling or small red potatoes, peeled if
desired, then halved lengthwise
(photo by: Romulo Yanes) 2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a
vegetable peeler
1 cup water
1/4 cup coarsely chopped flat-leaf parsley
Accompaniment: lemon wedges
Smash olives with flat side of a large knife, then

discard pits and chop olives. Toss potatoes with
olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4
teaspoon pepper in a 10-inch heavy skillet, then add
water and bring to a boil.
Cover skillet and boil over medium heat until

potatoes are tender, 10 to 12 minutes. Remove lid
and cook, stirring, until water is evaporated, 1 to 2
minutes. Serve sprinkled with parsley.
Recipes 2 Page 1081

grilled garlic-marinated baby zucchini
10:29 PM
grilled garlic-marinated baby zucchini Bon Appétit | August 2007
Makes 6 servings.
Melissa Clark
1/2 cup olive oil

1/2 teaspoon coarse kosher salt plus additional for
sprinkling
1 pound baby zucchini, trimmed
(photo by: Quentin Bacon )
Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4

teaspoon ground black pepper in blender until almost
smooth. Using fork or wooden skewer, pierce zucchini
all over. Place in medium bowl. Pour garlic oil over
zucchini and let stand at room temperature at least
30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Grill zucchini

until tender and golden in spots, turning occasionally,
about 6 minutes. Transfer to plate, sprinkle with
additional salt, and serve.
Recipes 2 Page 1082

fresh tomato-olive sauce
10:30 PM
fresh tomato-olive sauce Bon Appétit | August 2007
For the best flavor, use very ripe tomatoes and don't
refrigerate the sauce. Toss it with pasta, spoon it onto
baguette slices, or use it as a topping for grilled
chicken, seafood, or tri-tip.
Makes about 5 cups.
Michael Chiarello
1 1/2 pounds plum tomatoes, cored, cut lengthwise

into thin wedges
(photo by: Mark Thomas ) 12 Kalamata olives, pitted, sliced
1/2 cup diced roasted red or yellow bell peppers from
jar
2 tablespoons drained capers, coarsely chopped
1 tablespoon chopped fresh oregano
1/2 teaspoon dried crushed red pepper
Combine all ingredients in large bowl; sprinkle with

salt and pepper. Let stand at room temperature at
least 1 hour and up to 2 hours to allow flavors to
blend. Season to taste with salt and pepper.
Recipes 2 Page 1083

potato salad with basil oil
10:31 PM
potato salad with basil oil Bon Appétit | August 2007
The basil oil would also be delicious drizzled over fish, vegetables, or chicken.
Makes 6 servings.
Melissa Clark
1 cup (packed) whole fresh basil leaves plus 3 tablespoons thinly sliced fresh basil
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 tablespoons unseasoned rice vinegar
2 tablespoons Dijon mustard
2 pounds medium Yukon Gold potatoes, peeled
Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water;
drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out
water. Transfer basil to processor. Add 1/2 cup oil; process until basil is very finely
chopped. Transfer to small bowl and season with salt. DO AHEAD Basil oil can be
made 2 days ahead. Cover and chill. Bring to room temperature before using.
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2
tablespoons olive oil. Stir in red onion and 3 tablespoons thinly sliced basil. Season
dressing to taste with salt and pepper.
Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch.
Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes.
Drain. Let potatoes stand until just cool enough to handle. Cut into 3/4-inch cubes
and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat.
Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room
temperature.
Recipes 2 Page 1084

steamed fingerling potatoes in white wine
10:32 PM
steamed fingerling potatoes in white wine Gourmet | August 2007
Fingerlings have a particularly earthy quality that tastes of the essence of potato.
Steaming them, rather than boiling, preserves their delicate shape and prevents
them from becoming waterlogged, so that the simple dressing really comes through.
Makes 6 servings.
Melissa Roberts
3 pound (2- to 4-inch-long) fingerling potatoes, scrubbed well

Peel potatoes, putting them in a bowl of cold water as peeled to prevent

discoloration. Drain potatoes, then steam in a steamer set over boiling water,
covered, until tender, 18 to 20 minutes.
Toss hot potatoes with wine in a large bowl, then add oil, 1 teaspoon salt, and 1/2
teaspoon pepper and toss again. Cool to room temperature.
Cooks' note: Potatoes can be made 1 day ahead and chilled, covered.
Recipes 2 Page 1085

bread and tomato soup
10:33 PM
bread and tomato soup Cookie | July 2007
Makes 6 servings.
Victoria Granof
1 cup olive oil

6 cups day-old white bread, without crusts, torn into
small pieces
1 (28-ounce) can whole peeled tomatoes, pureed
with their juice
4 cups vegetable stock (or water)
(photo by: Yunhee Kim )
3 to 4 basil leaves, torn into small pieces
1. Heat the oil in a large, deep saucepan over low

heat.
2. Sauté the garlic until just fragrant, then add the

bread, stirring until all the oil is absorbed and the
bread is toasted.
3. Add the tomatoes, stock, basil, and salt.
4. Bring to a boil, then reduce heat. Simmer until the

bread breaks down, about 20 minutes. Remove the
garlic and serve.
Recipes 2 Page 1086

spanish-style grilled vegetables with breadcrumb picada
10:35 PM
spanish-style grilled vegetables with breadcrumb picada Bon Appétit | July 2007
Picada is a Spanish flavoring made with garlic, herbs,

and ground nuts. Here, breadcrumbs stand in for the
nuts.
Tori Ritchie
On the grill
3 large red bell peppers (about 1 1/2 pounds),
stemmed, seeded, quartered
(photo by: Tina Rupp) 4 large Japanese eggplants (about 1 1/4 pounds),
trimmed, cut lengthwise into 3 slices
4 medium green or yellow zucchini (preferably 2 of
each; about 1 pound), trimmed, cut lengthwise into
1/3-inch-thick slices
Extra-virgin olive oil (for grilling)
For the dish

1/2 cup panko (Japanese breadcrumbs)*
2 tablespoons Sherry wine vinegar
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
*Available in the Asian foods section of some

supermarkets and at Asian markets.
Prepare barbecue (medium heat). Arrange vegetables

on baking sheets. Brush with oil; sprinkle with salt and
pepper.
Grill peppers, skin side down and without turning, until blackened and blistered,
moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let
stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred
and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on
foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and
crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir
until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape
into small bowl.
Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and
oregano. Season to taste with salt.
Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.
Grill peppers, skin side down and without turning, until blackened and blistered,
moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let
stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred
and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on
foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
Recipes 2 Page 1087

crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir
until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape
into small bowl.
Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and
oregano. Season to taste with salt.
Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.
Recipes 2 Page 1088

roasted baby red potatoes with rosemary
10:36 PM
roasted baby red potatoes with rosemary Bon Appétit | June 2007
Makes 4 servings.
Dave Lieberman
1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)

1 teaspoon coarse kosher
4 large rosemary sprigs
Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet.
Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender
and beginning to brown in spots, about 45 minutes.
Recipes 2 Page 1089

sticky rice Bon Appétit
10:38 PM
sticky rice Bon Appétit | June 2007
Short-grain rice has an especially high starch content, which makes it sticky — and
easy to press into a lettuce or nori wrapper.
Makes 6 servings.
Jennifer Rubell
3 cups water 1 teaspoon salt 1 1/2 cups short-grain rice (such as sushi rice)
Bring water to boil in small saucepan. Stir in salt and rice; bring to boil. Cover, reduce
heat to low, and simmer until water is absorbed and rice is tender, about 17
minutes. Remove pan from heat.
Recipes 2 Page 1090

panfried tofu with asian caramel sauce
10:39 PM
panfried tofu with asian caramel sauce Gourmet | April 2007
I like to think of tofu as a blank canvas just waiting for

the application of texture and color. Here, I've
panfried it to crisp the edges and draped it in a
velvety Vietnamese-style caramel sauce. A shower of
fresh herbs and browned shallots gives it an extra
layer of flavor. If you prep the herbs and make the
sauce ahead, you can put this on the table in under
half an hour.
(photo by: Romulo Yanes ) Makes 4 servings.
1 (14-ounce) block extra-firm tofu, rinsed

1/2 pound shallots (4 to 5 large)
1 cup vegetable oil
1/3 cup sugar
1 garlic clove, finely chopped
1/2 tablespoon finely chopped peeled fresh ginger
3 tablespoons rice vinegar (not seasoned)
1 1/3 cups plus 2 tablespoons water
Accompaniment: cooked jasmine rice; steamed baby

bok choy (optional); lime wedges
Drain tofu and fry shallots:

Halve tofu crosswise, then cut lengthwise into fourths
to form 8 slices. Put tofu slices between several layers
of paper towels to drain, replacing towels as needed,
until ready to use.
Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots
crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch
heavy skillet (preferably cast-iron) over moderately high heat until hot but not
smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden
brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily).
Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour
off all but 1 tablespoon oil from skillet and reserve skillet.
Make sauce:
Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat,
undisturbed, until it melts around edges and begins to turn golden, then continue to
cook, stirring, until all of sugar is melted and turns a golden caramel.
Add reserved chopped shallots (use caution; caramel will bubble up and steam
vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45
seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce,
vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is
dissolved, about 1 minute.
Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir
into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep
Recipes 2 Page 1091

warm, covered.
Panfry tofu:
Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile,
blot any excess moisture remaining on tofu with paper towels, then add to hot oil in
skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes
total. Transfer to clean paper towels to drain briefly.
Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.
Cooks' Notes:
• Sauce can be made 1 day ahead and chilled, uncovered, until completely cooled,
then covered. Reheat sauce over moderately low heat, thinning it with additional
water if necessary.
• Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept at
room temperature in an airtight container lined with paper towels.
Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots
crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch
heavy skillet (preferably cast-iron) over moderately high heat until hot but not
smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden
brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily).
Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour
off all but 1 tablespoon oil from skillet and reserve skillet.
Make sauce:
Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat,
undisturbed, until it melts around edges and begins to turn golden, then continue to
cook, stirring, until all of sugar is melted and turns a golden caramel.
Add reserved chopped shallots (use caution; caramel will bubble up and steam
vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45
seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce,
vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is
dissolved, about 1 minute.
Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir
warm, covered.
Panfry tofu:
Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile,
blot any excess moisture remaining on tofu with paper towels, then add to hot oil in
skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes
total. Transfer to clean paper towels to drain briefly.
Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.
Cooks' Notes:
• Sauce can be made 1 day ahead and chilled, uncovered, until completely cooled,
then covered. Reheat sauce over moderately low heat, thinning it with additional
water if necessary.
• Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept at
room temperature in an airtight container lined with paper towels.
Recipes 2 Page 1092

black beans and rice your way Gourmet
10:40 PM
black beans and rice your way Gourmet | April 2007
Because it's one of the easiest vegetarian dishes,

soulfully satisfying rice and beans can eventually
become, well, tedious. Jazzing it up with colorful
toppings transforms it into an exciting meal,
chock-full of varying textures and flavors. Not
only is this a staple for my family, it's become my
default party dish for a crowd.
Makes 4 servings.
For roasted sweet-potato cubes

(photo by: Romulo Yanes ) 1 pound sweet potatoes, peeled and cut into 1/2-
inch cubes
1/2 teaspoon salt
For rice and beans

2 1/4 cups water
1 1/2 cups long-grain white rice
3/4 teaspoon salt
4 to 4 1/4 cups Kemp's black beans
For toasted pumpkin seeds

1 cup hulled (green) pumpkin seeds (also called
pepitas; not toasted)
Accompaniments: cubes of avocado tossed with

lime juice; tomatillo salsa; lime wedges; chopped
white onion; fresh cilantro sprigs
Roast sweet-potato cubes:

Put oven rack in middle position and preheat
oven to 450°F.
Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow
baking pan. Roast, stirring and turning over once or twice, until tender and
browned, 35 to 40 minutes.
Cook rice while sweet potatoes roast:

Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then
reduce heat and cook, tightly covered, until rice is tender and water is absorbed,
about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.
Toast pumpkin seeds while rice is cooking:

Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick;
preferably cast-iron) over moderate heat, stirring, until seeds are puffed and
pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.
To serve:
Reheat black beans, thinning with water if necessary, then serve along with rice,
sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.
Recipes 2 Page 1093

baking pan. Roast, stirring and turning over once or twice, until tender and
browned, 35 to 40 minutes.
Cook rice while sweet potatoes roast:

Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then
reduce heat and cook, tightly covered, until rice is tender and water is absorbed,
about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.
Toast pumpkin seeds while rice is cooking:

Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick;
preferably cast-iron) over moderate heat, stirring, until seeds are puffed and
pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.
To serve:
Reheat black beans, thinning with water if necessary, then serve along with rice,
sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.
Pasted from <http://www.epicurious.com/recipes/food/printerfriendly/238085?printFormat=photo >
Recipes 2 Page 1094

roasted baby potatoes with thyme and rosemary
10:41 PM
roasted baby potatoes with thyme and rosemary Bon Appétit | February 2007
For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Makes 2 servings.
Baby potatoes
Fresh thyme, chopped
Fresh rosemary, chopped
Garlic, chopped
Olive oil
Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary,
some chopped garlic, and a little olive oil.
Roast on a baking sheet in a 450°F oven for about 30 minutes.
Recipes 2 Page 1095

garlic and olive oil smashed yukon gold potatoes
10:42 PM
garlic and olive oil smashed yukon gold potatoes Bon Appétit | January 2007
Makes 4 servings.
2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges

5 large garlic cloves, peeled, halved
1 teaspoon chopped fresh thyme
Steam potato wedges until very tender, about 15 minutes.
Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté
until golden, about 6 minutes.
Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper.
Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.
Recipes 2 Page 1096

spaghetti with olive and pine nut salsa
10:43 PM
spaghetti with olive and pine nut salsa Gourmet | January 2007
Spaghetti con Salsa di Olive e Pinoli All'arturo
This pretty, confetti-like dish is sure to become one of

your weekday standbys. Not only is it easy to prepare,
but you've likely got all the ingredients right there in
your fridge. The trick is to hand-chop everything very
finely, so that you get just the right amount of fiery
crunch in every bite.
(photo by: Romulo Yanes)
Makes 8 (first course) or 4 (main course) servings.
Adapted from Latteria San Marco di Arturo e Maria
3/4 cup Gaeta olives (3 oz), pitted

1/4 cup drained bottled capers
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried hot red-pepper flakes
1 lb dried spaghetti
Very finely chop together olives, capers, and pine nuts

with a large heavy knife. Transfer to a large serving
bowl along with parsley and red-pepper flakes, then
stir in oil until combined.
Meanwhile, cook pasta in a large pot of boiling salted

water, uncovered, until al dente. Reserve 1 cup pasta-
cooking water, then drain in a colander.
Add spaghetti to olive mixture in bowl and toss until

combined well. (If pasta is dry, moisten with some
reserved cooking water.)
Recipes 2 Page 1097

split pea and green pea soup with fresh dill
10:44 PM
split pea and green pea soup with fresh dill Bon Appétit | December 2006
The one-two punch of peas in this healthy vegetarian soup is dynamite.

Makes 4 to 6 first-course servings.

1 large leek (white and pale green parts only), chopped (about 1 1/2 cups)
1 bay leaf
1 cup green split peas, rinsed
5 3/4 cups vegetable broth, divided
1 cup frozen petite green peas, thawed

5 tablespoons chopped fresh dill, divided
Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until
leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth;
bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just
tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf,
and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill.
Puree until smooth. Return puree to soup. Season to taste with salt and pepper.
Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.
Nutritional analysis per serving: 190 calories, 7.4 g fat (1.0 g saturated fat), 0 mg
cholesterol, 24.2 g carbs, 7.5 g dietary fiber, 6.2 g total sugars, 16.8 g net carbs, 7.5 g
protein
Recipes 2 Page 1098

vegetarian cassoulet
10:46 PM
vegetarian cassoulet Gourmet | March 2008
A leek, carrot, and celery mirepoix, cooked until

tender with rich white beans, gets a crisp, crunchy
texture and delightfully rustic flavor from a garlicky
bread-crumb topping flecked with parsley.
Melissa Roberts
For cassoulet
3 medium leeks (white and pale green parts only)
4 medium carrots, halved
lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
3 (19-ounce) cans cannellini or Great Northern beans,
rinsed and drained
1 quart water
For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
Make cassoulet:
Halve leeks lengthwise and cut crosswise into 1/2-
inch pieces, then wash well and pat dry.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2
teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring
occasionally, until softened and golden, about 15 minutes.
Stir in beans, then water, and simmer, partially covered, stirring occasionally, until
carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a
bowl until well coated.
Spread in a baking pan and toast in oven, stirring once halfway through, until crisp
and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
Finish cassoulet:
Discard herb sprigs and bay leaf.
Mash some of beans in pot with a potato masher or back of a spoon to thicken
broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2
teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring
occasionally, until softened and golden, about 15 minutes.
Stir in beans, then water, and simmer, partially covered, stirring occasionally, until
carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers:
Recipes 2 Page 1099

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a
bowl until well coated.
Spread in a baking pan and toast in oven, stirring once halfway through, until crisp
and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
Finish cassoulet:
Discard herb sprigs and bay leaf.
Mash some of beans in pot with a potato masher or back of a spoon to thicken
broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
Recipes 2 Page 1100

green beans and roasted red onions
10:47 PM
green beans and roasted red onions Gourmet | September 2004
Makes 8 servings.
Menus
2 1/4 lb medium red onions (about 5)

1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces
Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch
baking pan.
After peeling onions, trim root ends, leaving onions whole, then quarter onions
lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to
coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking,
until deep golden, about 30 minutes. Add water to pan and roast until onions are
tender and caramelized, about 20 minutes more. Transfer onions with pan juices to
a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water,
uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add
to onions and toss. Season with salt and pepper.
Recipes 2 Page 1101

roasted shitake, portobello, and crimini mushrooms
11:02 PM
roasted shitake, portobello, and crimini mushrooms Bon Appétit | October 2006
Makes 6 servings.
Alfred Portale
Gotham Bar and Grill
1 3/4 pounds mixed shiitake, baby portobello, and crimini (baby bella) mushrooms,
shiitakes stemmed, all mushrooms cut into 1 1/2-inch pieces
2 large fresh rosemary sprigs, cut into 1/2-inch pieces
5 large garlic cloves, coarsely chopped
Preheat oven to 500°F. Combine mushrooms, rosemary, and garlic in large bowl. Mix
in oil. Spread mushrooms in single layer on large rimmed baking sheet; sprinkle with
salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18
minutes. Transfer mushrooms to bowl and serve.
Recipes 2 Page 1102

french bread Gourmet
11:04 PM
french bread Gourmet | August 2006
The beauty of this bread is in its simplicity —mixing, kneading, even part of the
rising are all done in a food processor. The end result is like a warm, crusty slice
of Paris.
Makes two 17-inch loaves.
Adapted from Jane Smiley
4 cups unbleached all-purpose flour

1 teaspoon distilled white vinegar
2 teaspoons active dry yeast (from a 1/4-oz package)
1 2/3 cups warm water (105-115°F)
Special equipment: 2 (17-inch-long) French bread pans (preferably dark

nonstick); a razor blade or very sharp knife
Pulse flour, salt, and vinegar in a food processor to combine.
Stir together yeast and 1/3 cup water in a small bowl until yeast is dissolved,
then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard
and start over with new yeast.) With motor running, pour yeast mixture and
remaining 1 1/3 cups warm water into flour mixture in processor, blending until
dough forms a ball and pulls away from side of processor bowl, about 1 minute.
Cover processor feed tube and let dough rise until it fills bowl, about 1 hour.
Pulse several times to deflate dough.
Generously oil bread pans with olive oil.
Turn out dough onto a work surface and divide in half (dough will be very soft).
Press 1 half into a 10- by 8-inch rectangle and fold in the 2 short outer sides to
meet in the middle, pinching edges together. Turn over (seam side down), then
roll and stretch into a 15-inch-long irregular loaf. Put loaf, seam side up, in bread
pan and turn to coat with oil, leaving loaf seam side down.
Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm
draft-free place 30 minutes.
Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of
water in it on bottom of gas oven or on lowest rack of electric oven. Preheat
oven to 450°F.
Make 3 shallow diagonal slashes down length of each loaf with razor. Bake
loaves 30 minutes, then carefully remove pan of water from oven. Remove
bread from pans and turn upside down on upper oven rack, then bake until
golden and crusty all over, about 5 minutes more. Cool loaves on a rack.
Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm
draft-free place 30 minutes.
Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of
water in it on bottom of gas oven or on lowest rack of electric oven. Preheat
oven to 450°F.
Recipes 2 Page 1103

oven to 450°F.
Make 3 shallow diagonal slashes down length of each loaf with razor. Bake
loaves 30 minutes, then carefully remove pan of water from oven. Remove
bread from pans and turn upside down on upper oven rack, then bake until
golden and crusty all over, about 5 minutes more. Cool loaves on a rack.
Recipes 2 Page 1104

tuscan farro and bean soup
11:05 PM
tuscan farro and bean soup Gourmet | August 2006
Minestra di farro
Puréed-bean soups can sometimes be monotonous, but here farro's seductively

chewy texture is anything but boring. This recipe has the comforting appeal of pasta
e fagioli. Farro is available from Far Away Foods (farawayfoods.com).
Adapted from Beth Elon, author of A Culinary Traveller in Tuscany
1 cup dried borlotti or cranberry beans

3 tablespoons extra-virgin olive oil plus additional for drizzling
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
10 cups water
1 large tomato (1/2 lb), coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro
Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours
and up to 12 hours. Alternatively, quick-soak beans. Drain well.
Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking,
then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is
softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and
thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially
covered, stirring occasionally and adding more water if necessary to keep beans
covered, until beans are tender, 2 to 3 hours.
Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use
caution when blending hot liquids), transferring to a large bowl.
Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and
simmer, stirring frequently, until farro is tender (it will be chewy like barley), about
30 minutes. Stir in pepper and serve drizzled with additional oil.
Cooks' Notes:
• To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2
inches. Bring to a boil, uncovered, then boil 2 minutes. Remove from heat and let
stand, covered, 1 hour before draining.
• Soup can be made 5 days ahead and cooled completely, uncovered, then chilled,
covered. Thin with water when reheating.
Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and
simmer, stirring frequently, until farro is tender (it will be chewy like barley), about
30 minutes. Stir in pepper and serve drizzled with additional oil.
Cooks' Notes:
• To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2
inches. Bring to a boil, uncovered, then boil 2 minutes. Remove from heat and let
Recipes 2 Page 1105

• Soup can be made 5 days ahead and cooled completely, uncovered, then chilled,
covered. Thin with water when reheating.
Recipes 2 Page 1106

celery, sesame, and tofu salad
11:06 PM
celery, sesame, and tofu salad Gourmet | June 2006
Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad
that pops with crisp celery.
Makes 4 side dish servings.
Quick Kitchen
Alexis Touchet
1 (14-oz) block of firm tofu

3/4 teaspoon Asian sesame oil
2 teaspoons rice vinegar (not seasoned)
1 teaspoon soy sauce
4 large celery ribs
Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in
1 layer on a triple thickness of paper towels, then cover with another triple thickness
of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans
(this removes excess moisture), 10 minutes.
Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim
celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu
crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing,
celery, sesame seeds, and salt to taste.
Recipes 2 Page 1107

vegetarian tortilla soup
11:08 PM
vegetarian tortilla soup Bon Appétit | November 1997
Pair this with a green salad for a light lunch.

Serves 4.
Nonstick vegetable oil spray

3/4 teaspoon chili powder
4 cups canned vegetable broth
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover
and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro;
bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes.
(Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until
zucchini is tender, about 5 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Per Serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg.
Recipes 2 Page 1108

roasted red bell pepper salad
11:09 PM
roasted red bell pepper salad Bon Appétit | April 2006
Make this multicolored salad a day ahead and chill it overnight for best flavor.
Makes 8 servings.
Menus
Giada De Laurentiis
6 assorted bell peppers (red, orange, and yellow)

1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
1/4 teaspoon crushed dried red pepper
Char peppers over open flame or in broiler until blackened on all sides. Transfer to
large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-
inch-wide strips.
Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover
and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to
room temperature before serving.
Recipes 2 Page 1109

grandma's tomato sauce
11:10 PM
grandma's tomato sauce Gourmet | April 2006
This recipe makes enough sauce for 6 to 7 meals (for 4 people) if you figure on 1
pint of sauce per pound of pasta. We used a food processor to save time, and
also added a few ingredients to Edith Guerino's original recipe. Be sure to use
very ripe tomatoes to get the best flavor. If your tomatoes lack sweetness, the
sugar will help balance their acidity.
Makes 6 to 7 pints.
Adapted from Edith Guerino
1 tablespoon salt
1 tablespoon sugar (optional)
10 lb plum tomatoes, halved lengthwise, cored, and coarsely chopped (24 cups)
6 garlic cloves, peeled and lightly smashed
1 cup extra-virgin olive oil
1 cup loosely packed fresh basil leaves
Special equipment: a food mill fitted with fine disk
Toss salt and sugar with tomatoes in 2 large bowls, then let stand until very juicy,
about 15 minutes.
Cook garlic in oil in a wide 8- to 10-quart heavy pot over moderate heat, stirring
occasionally, until golden, 3 to 5 minutes, then discard garlic. Carefully add
tomato mixture (it may splatter) and basil, stirring to combine. Bring to a boil,
covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring
more frequently toward end of cooking, until sauce is thickened and reduced by
half, 2 to 3 hours.
Force sauce through food mill into a large bowl, discarding solids. Ladle sauce
into 1-pint airtight containers and cool completely, uncovered, then freeze,
covered.
Cooks' note:
Sauce can be chilled up to 5 days or frozen 6 months.
Recipes 2 Page 1110

baby artichokes fried in olive oil
11:11 PM
baby artichokes fried in olive oil Bon Appétit | April 2006
Unlike their larger siblings, baby artichokes have no thistly choke and are completely
edible. Despite the name, they're fully mature.
Makes 4 servings.
David Downie
2 cups extra-virgin olive oil

20 whole baby artichokes, dark outer leaves removed, tips cut off
Line platter with paper towels. Heat oil in heavy medium saucepan over medium-
high heat until deep-fry thermometer registers 350°F. Using tongs, carefully lower 5
artichokes into oil. Cook until golden brown and wooden skewer inserted into center
meets slight resistance, turning occasionally, 2 to 5 minutes, depending on size of
artichoke. Using tongs, transfer artichokes to lined platter and drain. Repeat with
remaining artichokes in 3 more batches. Sprinkle with salt and serve.
Recipes 2 Page 1111

miso-ginger consomme
11:13 PM
miso-ginger consomme Bon Appétit | January 2006
Improv: Replace the mushrooms with diced firm tofu

and/or wilted spinach.
Makes 6 servings.
Menus
Finely grate, place in paper towel, and squeeze to

yield 1 1/2 teaspoons juice:
1 2-inch piece fresh ginger
Whisk together in small saucepan:

6 cups water
7 tablespoons white miso (fermented soybean paste)
(photo by: Leo Gong)
Add and bring to simmer (do not boil):
6 large shiitake mushrooms, stemmed, thinly sliced
(about 4 cups)
2 green onions, thinly sliced
Add and cook soup 30 seconds:

1 1/2 teaspoons fresh ginger juice (see above)
3/4 teaspoon tamari soy sauce
Divide soup among 6 soup bowls. Garnish with:

Additional sliced green onions
Recipes 2 Page 1112

green beans with lemon and pine nuts
11:15 PM
green beans with lemon and pine nuts Gourmet | November 2005
Despite the fact that they require few ingredients and

little effort, these beans always get raves.
Makes 8 servings.
1 1/2 lb green beans, trimmed and cut diagonally into

1/2-inch pieces
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil

Cook beans in a 4-quart saucepan of boiling salted
water until just tender, about 5 minutes, then drain
well in a colander. Transfer to a bowl and toss with
nuts, parsley, zest, oil, and salt and pepper to taste.
Cooks' note:
Green beans can be cut 6 hours ahead and chilled,
wrapped in dampened paper towels in a sealed
plastic bag.
Recipes 2 Page 1113

edamame dip with crudites Gourmet
11:16 PM
edamame dip with crudites Gourmet | November 2005
This light starter can be prepared

ahead of time and is a smart
alternative to fussy holiday hors
d'oeuvres. It has an unbelievably
fresh flavor, even when made
with frozen soybeans.
Menus
(photo by: Matthew Hranek)
Per serving 158 calories, 10g fat (1g 4 large carrots

saturated), 0mg cholesterol, 621mg sodium, 3 celery ribs, strings removed
11g carbohydrate, 4g fiber, 7g protein with a vegetable peeler
(nutritional analysis provided by Nutrition 1 seedless cucumber (usually
Data) plastic-wrapped), halved
lengthwise and cored
See Nutrition Data's complete analysis of 1 bunch radishes
this recipe › 1 lb fresh or frozen shelled
edamame (soybeans; 3 cups)
1 tablespoon chopped garlic
1 teaspoon sugar
Cut carrots, celery, and cucumber

into 1/2-inch-wide sticks (2 1/2
inches long). Cut radishes
lengthwise into 1/4-inch-thick
slices. Fill a large bowl with ice
and cold water and keep cut
vegetables in ice water (to keep
crisp) while making dip.
Cook edamame in 1 1/2 quarts
boiling water with 1 1/2
teaspoons salt in a 3-quart heavy
saucepan 3 minutes, then reserve
3/4 cup cooking liquid and drain
edamame in a colander.
Rinse under cold water until cool.
Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat,
stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth.
With motor running, add 1/2 cup reserved edamame -cooking liquid in a stream.
Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons
oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining
1/4 cup cooking liquid to thin if desired, then stir in cilantro.
Transfer dip to a serving dish and serve with vegetables, drained and patted dry,
for dipping.
Cooks' notes:
Recipes 2 Page 1114

for dipping.
Cooks' notes:
• Vegetables can be cut 1 day ahead and chilled in a sealed plastic bag lined with
dampened paper towels.
(Ice bath is not necessary if cutting vegetables ahead.)
• Dip, without cilantro, can be made 1 day ahead and chilled, covered. Bring to
room temperature and stir in cilantro before serving.
Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat,
stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth.
With motor running, add 1/2 cup reserved edamame -cooking liquid in a stream.
Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons
oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining
1/4 cup cooking liquid to thin if desired, then stir in cilantro.
Transfer dip to a serving dish and serve with vegetables, drained and patted dry,
for dipping.
Cooks' notes:
• Vegetables can be cut 1 day ahead and chilled in a sealed plastic bag lined with
dampened paper towels.
(Ice bath is not necessary if cutting vegetables ahead.)
• Dip, without cilantro, can be made 1 day ahead and chilled, covered. Bring to
room temperature and stir in cilantro before serving.
Pasted from <http://www.epicurious.com/recipes/food/printerfriendly/232965?printFormat=photo >
Recipes 2 Page 1115

grilled sweet potatoes, onion, and bell pepper with thyme
vinaigrette
grilled
11:18 PMsweet potatoes, onion, and bell pepper with thyme vinaigrette Bon Appétit |
July 2005
Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live,
I love grilling outside year-round. This recipe makes a regular appearance at our
dinner table."
Makes 6 servings.
Jan Esterly, Pittsburgh, PA
1/2 cup olive oil

1 1/2 tablespoons chopped fresh thyme
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-thick rounds
1 onion, cut into 1/2-inch-thick wedges
1 red bell pepper, cut into thin strips
2 tablespoons apple cider vinegar
Prepare barbecue (medium heat). Whisk oil and thyme in small bowl to blend. Place
sweet potatoes, onion, and bell pepper in large bowl. Drizzle with 1/4 cup oil mixture
and toss to coat. Grill vegetables until tender and slightly charred, turning often,
about 15 minutes for pepper and about 20 minutes for sweet potatoes and onion.
Transfer vegetables to platter.
Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper;
drizzle over vegetables. Serve warm or at room temperature.
Recipes 2 Page 1116

grilled baby potatoes
11:19 PM
grilled baby potatoes Gourmet | August 2006
Boiled first to ensure tenderness all the way through, these spuds gain a smoky
flavor and crackly roasted skin from a brief stint on the grill. If you have fresh
rosemary left over from the Grilled Poussins with Lemon Herb Butter, strip off all but
the top 1 inch of leaves and skewer the potatoes on the woody stems—it looks
beautiful on the serving plate and gives the potatoes a lovely perfume.
Makes 6 servings.
30 baby potatoes (1 to 1 1/2 inches in diameter; 1 3/4 lb total)

1 tablespoon plus 1 teaspoon coarse kosher salt
Special equipment: 12 (6- to 8-inch) woody rosemary stems or bamboo skewers,

soaked in water 30 minutes
Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon
kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes
are just tender, 12 to 15 minutes.
Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal
fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If
using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to
moderately high.
Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt,
then push 2 or 3 potatoes onto each rosemary stem.
Grill potato skewers directly over coals, turning over occasionally with tongs, until
grill marks appear, 3 to 4 minutes total.
Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.
Cooks' notes:
•Potatoes can be boiled 1 day ahead and chilled, covered.
Bring to room temperature before grilling.
•If you aren't able to grill outdoors, potatoes can be broiled in a shallow baking pan
3 to 4 inches from heat, turning over once, until lightly browned, 2 to 3 minutes.
Bring to room temperature before grilling.

•If you aren't able to grill outdoors, potatoes can be broiled in a shallow baking pan
3 to 4 inches from heat, turning over once, until lightly browned, 2 to 3 minutes.
Recipes 2 Page 1117

roasted potatoes with lemon salt
11:20 PM
roasted potatoes with lemon salt Gourmet | March 2005
If you're making this entire menu in a single oven, it's best to roast the potatoes
while the pork loin stands (increase the oven temperature as soon as the pork comes
out).
Makes 8 servings.
Menus
4 1/2 lb medium (3-inch) yellow-fleshed potatoes such as Yukon Gold

6 garlic cloves, halved
1/4 teaspoon table salt
2 teaspoons flaky sea salt, such as Maldon, or kosher salt
Peel potatoes and quarter. Parboil potatoes in a 5- to 6-quart pot of boiling salted
water 5 minutes, then drain in a colander and let stand in colander 5 minutes.
Transfer potatoes to a 17- by 12-inch shallow baking pan and toss with oil, garlic, and
table salt. Roast, stirring and turning once halfway through cooking, until golden
brown, 20 to 25 minutes.
Transfer potatoes and garlic to a large bowl, then sprinkle with zest and sea salt and
toss well.
Recipes 2 Page 1118

pumpkin seed brittle
11:22 PM
pumpkin seed brittle Gourmet | January 2005
Makes 12 servings (as part of tapas buffet).

Menus
1 cup sugar
1/2 cup water
3/4 cup raw green (hulled) pumpkin seeds (not
toasted; 4 oz)
Special equipment: parchment paper; a candy
thermometer
Put a 24- by 12-inch sheet of parchment on a work

surface and anchor corners with pieces of tape. Bring
sugar, water, and sea salt to a boil in a 2-quart heavy
(photo by: Matthew Hranek) saucepan over moderate heat, stirring until sugar is
dissolved. Cook mixture, without stirring, washing
down any sugar crystals from side of pan with a
pastry brush dipped in cold water, until syrup
registers 238°F (soft-ball stage) on thermometer, 10
to 12 minutes (sugar syrup will be colorless). Remove
from heat and stir in seeds with a wooden spoon,
then continue stirring until syrup crystallizes, 3 to 4
minutes.
Return pan to moderate heat and cook, stirring
constantly, until sugar melts completely (sugar will
continue to dry and become grainy before melting)
and turns a deep caramel color, 4 to 5 minutes more
(seeds will be toasted).
Carefully pour hot caramel mixture onto parchment
and carefully cover with another sheet. Immediately
roll out(between sheets of parchment) as thinly as
possible with a rolling pin, pressing firmly. Remove
top sheet of parchment and immediately cut brittle
into pieces with a heavy knife or pizza wheel.
Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into
pieces once cool.)
Cooks' note:
Brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an
airtight container.
Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into
pieces once cool.)
Cooks' note:
Brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an
airtight container.
Recipes 2 Page 1119

roasted broccoli florets with toasted breadcrumb gremolata
11:23 PM
roasted broccoli florets with toasted breadcrumb gremolata Bon Appétit |
October 2004
Gremolata is the classic osso buco garnish of minced lemon peel, garlic, and
parsley. In this version, lemon peel and shallots perfume a simple breadcrumb
topping.
Makes 6 servings.
Menus

1 shallot, chopped
1/2 cup coarse fresh breadcrumbs made from crustless French bread
2 pounds broccoli, stems removed, tops cut into 2-inch-long florets
Heat 1 tablespoon oil in heavy medium skillet over medium -high heat. Add
shallot; sauté until beginning to brown, about 2 minutes. Add breadcrumbs;
toast until golden, stirring frequently, about 3 minutes. Transfer mixture to small
bowl. Mix in lemon peel. Season to taste with salt and pepper. (Gremolata can
be made 4 hours ahead. Let stand at room temperature.)
Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in large
bowl to coat. Sprinkle with salt and pepper. Toss to coat. Spread out onto large
rimmed baking sheet. Roast until stems are crisp-tender and lightly browned,
about 20 minutes. Sprinkle with lemon juice. Transfer to serving bowl. Sprinkle
gremolata over and serve.
Recipes 2 Page 1120

black bean, jicama, and grilled corn salad
11:25 PM
black bean, jicama, and grilled corn salad Bon Appétit | July 2004
Makes 8 servings.
2 large ears of corn, husked

2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
(photo by: Brian Leatart) 1/2 cup 1/3-inch dice peeled carrots
1/4 cup (packed) chopped fresh basil
2 1/2 teaspoons grated lime peel
Prepare barbecue (medium-high heat). Brush corn

with 1 tablespoon olive oil. Grill corn until tender and
brown in spots, turning occasionally, about 10
minutes. Cool slightly. Cut off corn kernels; place in
large bowl. Add black beans, jicama, carrots, green
onions, cilantro, and basil.
Whisk lime juice, orange juice, lime peel, cumin, and
remaining 4 tablespoons oil in small bowl. Mix
dressing into bean salad. Season generously with salt
and pepper. (Can be made 4 hours ahead. Cover; chill.
Let stand at room temperature 1 hour before
serving.)
Recipes 2 Page 1121

vegetarian brown rice sushi rolls
11:26 PM
vegetarian brown rice sushi rolls Gourmet | July 2004
Brown rice is not traditionally used for sushi in Japan,

but since it's such a healthy whole grain, we've
decided to bend the rules. You'll have leftover
vegetables, which are great for salads.
Active time: 25 min Start to finish: 1 1/4 hr
Makes 1 serving.
Scant 2/3 cup short-grain brown rice*

1 cup plus 1 teaspoon water
2 teaspoons soy sauce
2 tablespoons seasoned rice vinegar**
1 teaspoon wasabi powder**
2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried
laver)
1/2 Kirby cucumber, peeled, seeded, and cut into
1/16-inch-thick matchsticks
1/2 carrot, cut into 1/16-inch-thick matchsticks
1/2 firm-ripe small California avocado
3/4 oz radish sprouts*, roots trimmed
Special equipment: a bamboo sushi mat**
Accompaniments: soy sauce for dipping; sliced gari**
(pickled ginger)
Rinse rice well and bring to a boil with 1 cup water

and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy
saucepan, then reduce heat to very low and simmer,
tightly covered, until water is absorbed, about 40
minutes. Remove from heat and let rice stand,
covered, 10 minutes.
While rice is standing, stir together vinegar and
remaining teaspoon soy sauce.
Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and
sprinkle with vinegar mixture, tossing gently with a large spoon to combine.
Cool rice, tossing occasionally, about 15 minutes.
Stir together wasabi and remaining teaspoon water to form a stiff paste.
Let stand at least 15 minutes (to allow flavors to develop).
Place sushi mat on a work surface with slats running crosswise.
Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with
edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4
cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch
from side nearest you.
(You may need to cut pieces to fit from side to side.) Arrange half of carrot just
above cucumber in same manner. Peel avocado half and cut lengthwise into thin
slices, then arrange half of slices just above carrot in same manner. Repeat with
radish sprouts, letting some sprout tops extend beyond edge.
Beginning with edge nearest you, lift mat up with your thumbs, holding filling in
place with your fingers, and fold mat over filling so that upper and lower edges of
rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat
farthest from you to tighten.
(Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori
border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting
board. Make second log in same manner, then cut each log crosswise into 6 pieces
Recipes 2 Page 1122

with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.
Cooks' notes:
• If you prefer to use white sushi rice, cook the same amount of rice with 1 cup
water 15 minutes.
Omit all soy sauce from rice and replace with 1/4 teaspoon salt dissolved in 2
tablespoons rice vinegar.
• If you aren't able to find seasoned rice vinegar, dissolve 2 teaspoons sugar in 2
tablespoons unseasoned rice vinegar.
*Available at natural foods stores and some supermarkets.
**Available at Asian markets and sushifoods.com.
Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and
sprinkle with vinegar mixture, tossing gently with a large spoon to combine.
Cool rice, tossing occasionally, about 15 minutes.
Stir together wasabi and remaining teaspoon water to form a stiff paste.
Let stand at least 15 minutes (to allow flavors to develop).
Place sushi mat on a work surface with slats running crosswise.
Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with
edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4
cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch
from side nearest you.
(You may need to cut pieces to fit from side to side.) Arrange half of carrot just
above cucumber in same manner. Peel avocado half and cut lengthwise into thin
slices, then arrange half of slices just above carrot in same manner. Repeat with
radish sprouts, letting some sprout tops extend beyond edge.
Beginning with edge nearest you, lift mat up with your thumbs, holding filling in
place with your fingers, and fold mat over filling so that upper and lower edges of
rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat
farthest from you to tighten.
(Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori
border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting
with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.
Cooks' notes:
• If you prefer to use white sushi rice, cook the same amount of rice with 1 cup
water 15 minutes.
Omit all soy sauce from rice and replace with 1/4 teaspoon salt dissolved in 2
tablespoons rice vinegar.
• If you aren't able to find seasoned rice vinegar, dissolve 2 teaspoons sugar in 2
tablespoons unseasoned rice vinegar.
*Available at natural foods stores and some supermarkets.
**Available at Asian markets and sushifoods.com.
Recipes 2 Page 1123

provencal tomato potato gratin
11:27 PM
provencal tomato potato gratin Gourmet | July 2004

Makes 6 servings.

2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
About 13/4 teaspoons salt
2 lb medium red potatoes, scrubbed well
1 garlic clove
1/2 cup plain fine dry bread crumbs
1/4 cup finely chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
Special equipment: a 3-qt shallow flameproof gratin or casserole dish (about 2
inches deep; not glass)

Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange
tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and
1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20
minutes.
While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with
5 tablespoons oil in a large bowl.
Remove tomatoes from oven and put oven racks in upper and lower thirds of oven.
Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and
sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast
potatoes, switching position of pans halfway through roasting, until tender, about 16
minutes total.
While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a
large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme,
remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4
teaspoon pepper.
Preheat broiler.
Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and
overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with
bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute
(crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at
room temperature.
Cooks' note:
Gratin can be assembled (but not broiled) 1 hour ahead and kept at room
temperature.
Recipes 2 Page 1124

wheat berry salad
11:27 PM
wheat berry salad Gourmet | July 2004
There are generally two kinds of wheat berries available at natural foods stores: hard
(high-protein), which are reddish brown, and soft (low-protein), which are blond. We
prefer the chewiness of the hard variety for this recipe.
Makes 6 side-dish servings.
2 cups hard wheat berries (3/4 lb)

3 tablespoons red-wine vinegar
3/4 teaspoon salt
1 small red onion, halved lengthwise, then very thinly sliced lengthwise
1/2 cup chopped fresh dill
Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until
tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool,
then drain well.
Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream,
whisking until combined. Add wheat berries, onion, and dill and stir to coat well.
Cooks' note:
Salad can be made 1 day ahead and chilled, covered.
Recipes 2 Page 1125

white beans with roasted tomatoes
11:29 PM
white beans with roasted tomatoes Gourmet | June 2004
This combination of white beans, tomatoes, and

cipolline is exceptionally delicious. Letting your
tomatoes cook to the point where they become
caramelized and start to fall apart adds sweetness
and a layer of deep flavor to the dish.
Active time: 1 hr Start to finish: 9 1/4 hr (includes
soaking)
Makes 8 servings.
For beans
1 lb dried cannellini beans (2 cups), picked over and
(photo by: George rinsed
Whiteside) 1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4
cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/4 cup torn fresh basil leaves
Cook beans:
Cover beans with cold water by 2 inches in a bowl
and soak at room temperature at least 8 hours or
quick-soak (see cooks' note, below). Drain well in a
colander.
Blanch onions in boiling salted water, 1 minute, then
drain and peel.
Cover beans with cold water by about 1 inch in a 5-
to 6-quart pot and bring to a boil.
Add onions and simmer, partially covered, skimming froth as necessary, until beans
and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking
liquid), uncovered.
Roast tomatoes while beans are cooking:
Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart
baking dish, then arrange tomato halves cut sides up.
Roast tomatoes, uncovered, until large tomatoes are very tender with brown
patches and cherry tomatoes are falling apart, 35 to 50 minutes.
Assemble dish:
Transfer warm beans and onions with a slotted spoon to a deep large platter.
Arrange tomatoes decoratively on top of beans and pour tomato juices on top.
Sprinkle with basil leaves.
Cooks' notes:
• Beans can be cooked 1 day ahead.
Cool in liquid, uncovered, then chill, covered. Reheat in liquid over low heat,
covered, stirring occasionally, before assembling dish.
• To quick-soak beans, cover dried beans with triple their volume of cold water in a
large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes.
Remove from heat and soak beans 1 hour.
• Tomatoes can be roasted 2 hours ahead and kept, uncovered, at room
Recipes 2 Page 1126

temperature. Reheat, covered with foil, in 350°F oven until heated through, 15 to 20
minutes.
*Available at Italian markets and specialty produce markets.
Add onions and simmer, partially covered, skimming froth as necessary, until beans
and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking
liquid), uncovered.
Roast tomatoes while beans are cooking:
Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart
baking dish, then arrange tomato halves cut sides up.
Roast tomatoes, uncovered, until large tomatoes are very tender with brown
patches and cherry tomatoes are falling apart, 35 to 50 minutes.
Assemble dish:
Transfer warm beans and onions with a slotted spoon to a deep large platter.
Arrange tomatoes decoratively on top of beans and pour tomato juices on top.
Sprinkle with basil leaves.
Cooks' notes:
• Beans can be cooked 1 day ahead.
Cool in liquid, uncovered, then chill, covered. Reheat in liquid over low heat,
covered, stirring occasionally, before assembling dish.
• To quick-soak beans, cover dried beans with triple their volume of cold water in a
large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes.
Remove from heat and soak beans 1 hour.
temperature. Reheat, covered with foil, in 350°F oven until heated through, 15 to 20
minutes.
*Available at Italian markets and specialty produce markets.
Recipes 2 Page 1127

catalan tomato bread
11:30 PM
catalan tomato bread Gourmet | June 2004
Pa Amb Tomàquet
Rustic and assertive, pa amb tomàquet is a quick and
easy hors d'oeuvre or accompaniment, best grilled
(and served) in batches.
Active time: 15 min Start to finish: 30 min
Makes about 10 large toasts.
1 (8-inch) sourdough round or a 20-inch-long

sourdough baguette
2 large garlic cloves, halved crosswise
3 to 4 ripe small tomatoes, halved crosswise
(photo by: Romulo Yanes) 3 to 4 tablespoons extra-virgin olive oil
Coarse salt to taste
Prepare grill for cooking. If using a charcoal grill, open

vents on bottom of grill, then light charcoal. Charcoal
fire is medium-hot when you can hold your hand 5
inches above rack for 3 to 4 seconds. If using a gas
grill, preheat burners on high, covered, 10 minutes,
then reduce heat to moderate.
Cut bread into 3/4-inch-thick slices (cut baguette on a
long diagonal for 6-inch-long slices).
Working in batches of 3 or 4 slices, grill bread on
lightly oiled grill rack, covered only if using a gas grill,
turning over once, until grill marks appear, 1 to 2
minutes total per batch.
Remove bread from heat and immediately rub 1 side
of each slice with cut side of a garlic half, then rub
with cut side of a tomato half, using 1 tomato half for
1 to 2 slices of bread and allowing most of pulp to be
absorbed by bread (discard remainder of garlic and
tomato halves).
Recipes 2 Page 1128

couscous with dates
11:31 PM
couscous with dates Gourmet | May 2004

Makes 1 serving.
1/3 cup water

1/2 teaspoon finely grated fresh orange zest
1/8 teaspoon salt
1/4 cup couscous
1 tablespoon finely chopped dried pitted dates
1 tablespoon finely chopped scallion greens
Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in
couscous and dates, then cover pan and remove from heat. Let stand, covered, 5
minutes.
Fluff couscous with a fork and stir in scallion greens.
Recipes 2 Page 1129

spaghetti with mushrooms, zucchini, and tarragon
11:34 PM
spaghetti with mushrooms, zucchini, and tarragon Bon Appétit | September 2003
Called "French pasta" at the restaurant, this Provençal-style special (using no butter
and a minimum of oil) is typical of Méteigner's light French fare.
Makes 4 servings.
Jean François Méteigner
La Cachette, Los Angeles, CA
Olive oil
1 pound zucchini, trimmed, diced
2 pounds mushrooms, sliced
21/2 tablespoons chopped fresh tarragon
12 ounces spaghetti, freshly cooked
2 large tomatoes, chopped
Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini
and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer
to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms;
sauté until brown and tender, adding water by tablespoonfuls as needed if
mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and
garlic; stir 1 minute. Season to taste with salt and pepper.
Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4
cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.
Per serving: calories, 418; total fat, 4 g; saturated fat, 1 g; cholesterol, 0; fiber, 9 g
Recipes 2 Page 1130

tofu- and walnut-stuffed mushrooms
11:36 PM
tofu- and walnut-stuffed mushrooms SELF | August 2003
Chef Nadine Barner, who kept Gwyneth Paltrow looking fab with a macrobiotic
regimen (a diet of mostly grains and vegetables), has served these tasty morsels
at private parties hosted by the actress. Brain -boosting omega-3 fatty acids from
the walnuts makes this a smart starter. The calcium and protein combo found in
tofu works to bolster bone density (no wonder Paltrow stands so tall in
Hollywood), and the mushrooms' potassium helps protect against high blood
pressure.
Makes 12 mushrooms.
1 medium onion, diced small

2 cloves garlic, peeled and finely chopped
1/4 cup olive oil
14 oz firm tofu, frozen and then defrosted (Freezing changes texture to a more
meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry
with paper towel to remove excess water.)
1/2 tsp dried rosemary, crumbled
2 small tomatoes, finely chopped
1/3 cup ground walnuts
2 tsp mellow miso, or more for stronger flavor (available at health food stores)
1/2 tsp balsamic vinegar
2 tbsp tomato paste
12 large, fresh cremini or white mushrooms, wiped clean, stems removed
Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with
a pinch of salt, until tender. Crumble tofu over onion and sauté another 5
minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or
until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and
pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a
baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing
firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a
sprinkle of green onion. Serve warm.
Nutritional analysis per mushroom: 92 calories, 7 g fat (1 g saturated), 5 g

carbohydrates, 4 g protein, 1 g fiber
Recipes 2 Page 1131

red potato skewers with garlic and mustard
11:37 PM
red potato skewers with garlic and mustard Bon Appétit | August 2003
1 1/2 pounds small red-skinned new potatoes (about 1 to 1 1/2 inches in

diameter), scrubbed, halved
3 tablespoons Dijon mustard
1 1/2 tablespoons finely chopped fresh rosemary
1/2 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
6 metal skewers or wooden skewers soaked in water 30 minutes
Makes 6 servings. Line baking sheet with heavy -duty foil. Cook potatoes in large
pot of boiling salted water just until tender when pierced with sharp knife, about
10 minutes. Drain; cool 10 minutes.
Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.
Add potatoes to dressing and toss to coat. Thread potatoes onto skewers, cut
side up. Place on prepared baking sheet. (Skewers can be assembled 4 hours
ahead. Cover; let stand at room temperature.)
Preheat broiler, positioning rack 6 inches from heat source. Broil potato skewers
until browned and bubbly, turning halfway through cooking time, about 10
minutes total.
Recipes 2 Page 1132

sauteed red potatoes and tomatoes
11:38 PM
sauteed red potatoes and tomatoes Gourmet | June 2003

Makes 1 servings.

1/2 lb red potatoes, cut into 1-inch pieces
5 grape tomatoes, halved crosswise
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not
smoking, then sauté potatoes, stirring and shaking skillet frequently, until golden
brown and cooked through, about 5 minutes.
Add tomatoes and cook, stirring, until tomatoes begin to blister, about 2 minutes.
Season with salt and pepper.
Recipes 2 Page 1133

stir-fried tofu and shiitake mushrooms in spicy black bean sauce
11:39 PM
stir-fried tofu and shiitake mushrooms in spicy black bean sauce Bon Appétit |
March 2003
Beefy shiitake mushrooms stand in for the standard

ground pork in this version of ma po tofu. What to
drink: The bit of heat here calls for a spicy white
wine with ripe fruit and crisp acidity, such as a
Riesling from Alsace or Germany's Rheingau.
Makes 6 servings.
(photo by: Pornchai

Mittongtare) 18 dried shiitake mushrooms
1 tablespoon rice vinegar
1 small leek (white and pale green parts only), cut
into matchstick-size strips
2 tablespoons Asian fermented black beans,*
minced
2 teaspoons chili-garlic sauce*
1/4 teaspoon finely crushed Szechuan peppercorns
(wild pepper),* or coarsely cracked black pepper
2 14-ounce containers soft tofu, drained, cut into
1/2-inch cubes
Fresh cilantro sprigs (for garnish)
Place mushrooms in large bowl. Pour 3 cups boiling

water over; let soak until mushrooms soften, at least
25 minutes and up to 4 hours. Drain. Cut off stems
and discard; finely chop caps.
Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup.
Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
Heat oil in heavy large wok or nonstick skillet over high heat until very hot.
Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until
beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic
sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then
stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to
low, cover, and simmer until sauce thickens slightly, about 4 minutes.
Spoon tofu mixture into serving bowl.
Garnish with cilantro and serve.
*Available at Asian markets and specialty foods stores and in the Asian foods section
of some supermarkets.
Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup.
Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
Heat oil in heavy large wok or nonstick skillet over high heat until very hot.
Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until
Recipes 2 Page 1134

sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then
stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to
low, cover, and simmer until sauce thickens slightly, about 4 minutes.
Spoon tofu mixture into serving bowl.
Garnish with cilantro and serve.
*Available at Asian markets and specialty foods stores and in the Asian foods section
of some supermarkets.
Recipes 2 Page 1135

fried artichokes
11:40 PM
fried artichokes Gourmet | March 2003
Fried artichokes are usually served whole in Rome as

a primo piatto, but we found that cutting them into
wedges before frying made them a finger-friendly and
addictive hors d'oeuvre.
Active time: 1 hr Start to finish: 1 hr
Makes 4 hors d'oeuvre servings.
2 lemons, halved
4 large artichokes (3/4 lb each)
6 cups olive oil or vegetable oil
(photo by: Rita Maas) Special equipment: a deep-fat thermometer
Fill a large bowl with cold water and squeeze juice

from 2 lemon halves into bowl.
Keep stem attached and, at opposite end, cut off top
inch of 1 artichoke with a serrated knife.
Bend back outer leaves until they snap off close to
base, then discard several more layers of leaves in
same manner until you reach pale yellow leaves with
pale green tips. Trim dark green fibrous parts from
base and side of artichoke with a paring knife, then
rub cut surfaces with a remaining lemon half.
Trim 1/4 inch from end of stem to expose inner core.
Trim sides of stem (still attached) down to pale inner
core (don't worry if remaining stem is very thin). Cut
off pale green top of artichoke, then cut artichoke
lengthwise into 6 wedges. Cut out purple leaves and
fuzzy choke. Rub cut surfaces with remaining lemon
half and put in bowl of acidulated water. Trim
remaining artichokes in same manner.
Drain artichokes well on paper towels and pat dry.
Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer
registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until
tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.
Continue to heat oil over moderate heat until thermometer registers 375°F, then fry
artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds.
(Return oil to 375°F between batches.) Drain well on paper towels and season with
salt.
Cooks' note:
• Artichokes can be simmered in oil (at 220°F) 4 hours ahead.
Drain artichokes and keep at room temperature, then fry just before serving.
Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer
registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until
tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.
Continue to heat oil over moderate heat until thermometer registers 375°F, then fry
artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds.
(Return oil to 375°F between batches.) Drain well on paper towels and season with
salt.
Cooks' note:
• Artichokes can be simmered in oil (at 220°F) 4 hours ahead.
Drain artichokes and keep at room temperature, then fry just before serving.
Recipes 2 Page 1136

Recipes 2 Page 1137

jade dumplings with soy-sesame dipping sauce
11:41 PM
jade dumplings with soy-sesame dipping sauce Bon Appétit | March 2003
The dumplings can be assembled and chilled up to

eight hours before steaming.
Makes 36.
Dipping sauce
1/3 cup soy sauce
1 green onion, very thinly sliced
2 teaspoons oriental sesame oil
Dumplings
1 tablespoon minced fresh ginger
(photo by: Pornchai 1 garlic clove, peeled
Mittongtare) 12 ounces fresh asparagus, trimmed, quartered
crosswise
1 8-ounce can whole water chestnuts, drained
3 green onions, quartered
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
All purpose flour
36 wonton wrappers
Romaine lettuce leaves
For dipping sauce:

Stir all ingredients in small bowl to blend.
For dumplings:
Finely mince ginger and garlic in food processor.
Add asparagus and next 5 ingredients; using on/off
turns, process until asparagus is finely chopped but
not pureed.
Sprinkle baking sheet with flour.
Place 1 wonton wrapper on work surface. Spoon 2
teaspoons asparagus mixture into center.
Moisten edges of wrapper with water; gather corners together over filling. Twist
edges of wrapper together, enclosing filling completely. Place dumpling on baking
sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be
made 8 hours ahead. Cover separately and chill.)
Place steamer rack in large pot.
Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with
lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side
by side (but not touching) on rack. Cover and steam 15 minutes.
Serve dumplings with dipping sauce.
Moisten edges of wrapper with water; gather corners together over filling. Twist
edges of wrapper together, enclosing filling completely. Place dumpling on baking
sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be
made 8 hours ahead. Cover separately and chill.)
Place steamer rack in large pot.
Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with
lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side
by side (but not touching) on rack. Cover and steam 15 minutes.
Serve dumplings with dipping sauce.
Recipes 2 Page 1138

Recipes 2 Page 1139

potato pancakes with chunky vegetable stew
11:42 PM
potato pancakes with chunky vegetable stew Bon Appétit | January 2003
Makes 4 servings.
Vegetable stew
1 cup chopped onion
1 1/2 teaspoons grated orange peel
12 ounces 1/2-inch cubes zucchini
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
12 Kalamata olives, pitted, chopped
Potato pancakes
2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
1/3 cup grated onion
2 tablespoons all purpose flour
For vegetable stew:

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until
tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and
tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender,
stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
For potato pancakes:
Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper.
Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon
oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each
to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer
to baking sheet; keep warm in oven.
Place 3 pancakes on each of 4 plates. Spoon stew over and serve.
Per serving: calories, 420; total fat, 12 g; saturated fat, 1 g; cholesterol, 0
Recipes 2 Page 1140

olive oil mashed potatoes
11:43 PM
olive oil mashed potatoes Gourmet | January 2003
These mashed potatoes are a great accompaniment to the bass fillets with
mushrooms and the shrimp and endive. Active time: 10 min Start to finish: 40 min
Makes 4 servings.
2 lb large boiling potatoes

1 tablespoon plus 1/2 teaspoon salt
2 tablespoons chopped fresh chives (optional)
Peel and quarter potatoes. Put potatoes and 1 tablespoon salt in a 3-quart pot and
cover with cold water by 1 inch. Bring to a boil, covered with lid, then reduce heat
and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.
Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot.
Add oil, pepper, chives (if using), remaining 1/2 teaspoon salt, and 1/2 cup cooking
water and mash with a potato masher or fork. Add more cooking water for a looser
consistency.
Recipes 2 Page 1141

apple fritters
11:45 PM
apple fritters Gourmet | December 2001

Makes about 32 fritters.
The Last Touch

1/4 teaspoon salt
1 cup cold beer (not dark)
10 cups vegetable oil
2 apples (1 lb), peeled, halved lengthwise, cored, and sliced 1/4 inch thick
Confectioners sugar for dusting
Stir together flour, granulated sugar, and salt, then add beer and whisk to combine.
Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden,
about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper
towels to drain. Serve warm, dusted with confectioners sugar.
Recipes 2 Page 1142

wacky chocolate cake
11:46 PM
wacky chocolate cake Other | October 2001
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-
Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are
sifted, mixed, and baked in the same pan. The result is a surprisingly light chocolate
cake, quick to make, which kids love to help prepare because it is so easy. I like it
plain (for breakfast!) or with whipped cream and fresh berries on the side.
Makes one 8-inch square cake, or 8 to 12 servings.
Michele Urvater
Broadway
1 1/2 cups (7 ounces) bleached all-purpose flour

1/4 cup (0.75 ounce) unsweetened, nonalkalized cocoa powder
1/2 teaspoon salt
1 cup (7.5 ounces) granulated sugar
1 tablespoon white or cider vinegar
1 cup water
1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-
inch square pan.
2. Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add
the sugar. With your finger, poke 2 small holes and 1 large one in the dry
ingredients. Into one of the small holes pour the vanilla, into the other one the
vinegar, and into the larger one the oil.
3. Pour the water over all the ingredients and stir the ingredients together with a
table fork, reaching into the corners, until you can’t see any more flour and the
batter looks fairly well homogenized.
4. Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the
center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it
from the pan.
Storage
Keep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.
Level of difficulty* [easy enough for a novice to make]
Recipes 2 Page 1143

lychee, lime & ginger salad
11:47 PM
lychee, lime & ginger salad Other | January 2001
Trying to take a lychee off its pit is nearly impossible. I leave them on their pits
which does nothing to detract from the quality of this salad! You can use canned
lychees, which are surprisingly delicious.
Makes 4 to 6 (dessert) servings,
Susan Herrmann Loomis
2 pounds of lychees in the shell (or canned lychees)

2 tablespoons freshly squeezed lime juice
2 tablespoons diced, candied ginger (from about a one -half ounce chunk of
candied ginger)
Peel the lychees and place them in a medium-sized bowl. Drizzle the lime juice
over them, then add the diced ginger and toss until all the ingredients are
combined. Serve immediately, garnished with a thick curl of lime zest.
Recipes 2 Page 1144

halvah
11:48 PM
halvah Other | September 2000
Jews from Persia (present-day Iran) are especially proud of Queen Esther's role
in the holiday of Purim. A favorite dish of Iranian children is halvah, which they
eat after they break the fast of Esther, observed on Adar 13. At nursery school,
Merissa learned this recipe for halvah from an Iranian teacher. In between
tastes, the children played with Esther and Ahasuerus marionettes they had
made with the help of their teacher.
Makes about 20 squares.
Joan Nathan
2 cups flour
1 1/2 cups sugar
1 cup vegetable oil
2 cups water
Equipment
Measuring cups
Measuring spoon
Large frying pan with cover
Wooden spoon
Spatula
Adult with Child: In a frying pan, brown the flour over low heat, watching
constantly, for about 20 minutes, stirring occasionally. Remove from heat.
Child: To the flour, add the sugar, cinnamon, and oil. With the pan off the heat,
stir for about 5 minutes, keeping the mixture a light brown color.
Adult: Add the water and reheat, stirring for about 5 minutes, until the halvah
thickens. Then cover and simmer slowly for 5 minutes more. Fold in the
walnuts.
Child: Let cool, then cut into squares.
Recipes 2 Page 1145

chocolate ginger cake
11:52 PM
chocolate ginger cake Bon Appétit | February 1996
A nice ginger flavor and good texture combine for a lovely dessert.
Serves 8.
Cooking for Health

3/4 cup sugar
4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup apple juice
1 teaspoon cider vinegar
Powder sugar
Preheat oven to 350°F. Spray 9-inch round cake pan with 1 1/2-inch-high sides with
vegetable oil spray. Line bottom of pan with parchment. Sift flour, 3/4 cup sugar,
cocoa powder, ginger, baking soda, cinnamon and salt into large bowl. Whisk juice,
oil and vinegar in medium bowl to blend. Add to dry ingredients; stir just until
moistened. Spoon batter into prepared pan. Using spatula, smooth top.
Bake until cake begins to pull away from sides of pan and tester inserted into center
comes out clean, about 30 minutes. Transfer pan to rack and cool.
Using knife, cut around sides of pan to loosen cake. Turn cake out onto platter. Turn
cake right side up. Sift powdered sugar over top. Cut into wedges.
Per serving:calories, 258; total fat, 6g; saturated fat, 1g; cholesterol, 0
Recipes 2 Page 1146

sponge candy
11:54 PM
sponge candy Bon Appétit | December 1992
This recipe has been in the family of senior editor Randi Danforth for generations.
Her great-grandmother bought penny sponge candy to take to the movies in
Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen.
Randi recalls watching her mother make this magical confection--the baking soda
causes vigorous bubbling. Pack it in jars or airtight tins, and store at room
temperature; exposure to moisture and air will soften the candy.
Makes about 6 cups.
1 cup sugar
1 tablespoon distilled white vinegar
1 tablespoon baking soda, sifted
Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides.
Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep
saucepan. Stir over medium heat until sugar dissolves. Continue cooking without
stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally,
about 18 minutes. Remove from heat. Immediately add baking soda and stir until
well combined (mixture will foam vigorously). Immediately pour mixture into
prepared pan. Cool completely.
Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into
large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can
be made 1 week ahead. Store airtight at room temperature.)
Recipes 2 Page 1147

beer-batter-fried apple rings
11:56 PM
beer-batter-fried apple rings Gourmet | October 1990
Makes about 24 rings, serving 6 to 8.

1 cup beer (not dark)
1 teaspoon salt
2 tablespoons firmly packed light brown sugar plus additional for sprinkling the rings
4 Granny Smith or Golden Delicious apples
vegetable oil for deep-frying
In a bowl whisk together the flour, the beer, and the salt until the batter is smooth
and let the batter stand, covered, at room temperature for 1 hour. In another bowl
combine the lemon juice and 2 tablespoons of the brown sugar, on a baking sheet or
a shallow tray arrange the apples, peeled, cored, and cut into 1/4-inch-thick rings, in
one layer, and pour the lemon juice mixture over them. Let the apple rings stand,
covered, at room temperature, turning them once, for 1 hour and pat them dry.
In a deep fryer or large heavy skillet heat 1 1/2 inches of the oil to 375°F., dip each
apple ring in the batter, coating it well and letting the excess batter drip off, and in
the oil fry the rings in batches, turning them once, for 4 minutes. Transfer the rings
to paper towels, let them drain well, and sprinkle them with the additional brown
sugar.
Recipes 2 Page 1148

Curried Chickpeas and Sweet Potatoes
6:31 PM
Curried Chickpeas and Sweet Potatoes

Vegetarian Times Issue: December 1, 2000 p.21 —
Ingredient List
6 servings
 5 cups sweet potatoes, peeled and diced (about 1 1/2 lbs.)
 1 Tbs. olive oil
 1 large onion, diced (2 cups)
 1 Tbs. fresh ginger, minced
 2 scallions (white and light green parts), chopped
 2 large red bell peppers, diced (2 cups)
 1 tsp. salt
 2 Tbs. curry powder
 2 (15-oz.) cans chickpeas
 1 Tbs. cider vinegar
 1/3 cup chopped fresh cilantro
Directions
1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add
sweet potatoes, cover and steam until tender, about 10 minutes. Set aside and keep warm until
needed.
2. In large, heavy pot, heat oil over medium heat. Add onion, ginger, garlic, scallions, red peppers,
1/2 teaspoon salt and curry powder. Stir, cover and cook 3 to 5 minutes. Stir in chickpeas (with
liquid) and simmer, uncovered, 5 minutes.
3. Add vinegar and remaining 1/2 teaspoon salt. Stir in sweet potatoes. Over low heat, gently stir
mixture about 2 minutes to allow sweet potatoes to release some of their starch. Be careful not to
break them up completely. Add cilantro and stir to blend. Serve hot.
Recipes 2 Page 1149

Zucchini-Corn Pancakes
6:33 PM
Vegetarian Times Issue: August 1, 1999 p.14 — Member Rating:
Ingredient List
Makes 16
Tomato salsa
 2 ripe medium tomatoes, diced
 1 medium yellow bell pepper, diced
 1 medium clove garlic, minced
 1 small onion, finely chopped (2/3 cup)
 2 Tbs. chopped fresh cilantro
 1 Tbs. minced jalapeño pepper
 1/4 tsp. salt
 1/4 tsp. freshly ground pepper
Pancakes
 2 medium zucchini, shredded (2 cups)
 1/4 tsp. salt
 2 tsp. vegetable oil
 2 ears fresh corn, kernels cut from cob (1 cup)
 2 large eggs, beaten
 1/2 cup low-fat milk or low-fat soy milk
 2 tsp. baking powder
Directions
1. Salsa: In medium bowl, mix all ingredients. Set aside.
2. Place shredded zucchini in colander in sink. Sprinkle with salt and let stand 10 minutes.
3. Meanwhile, preheat oven to 200°F. In large heavy skillet, preferably cast-iron, heat oil over
medium heat. Add corn kernels and cook, stirring often, until lightly browned, about 5 minutes.
Remove from heat and let cool 5 minutes.
4. Squeeze out as much moisture as possible from zucchini, using your hands. Transfer to large
bowl. Stir in beaten eggs, flour, milk, cilantro, baking powder, pepper and cooled corn until
blended.
5. Wipe out skillet. Coat with vegetable cooking spray, then heat over medium- low heat until hot.
For each pancake, add scant 1/4 cup batter to pan. Cook until golden underneath, 2 to 3 minutes.
Turn and cook until set, 2 to 3 minutes more.
6. Transfer to heatproof platter and keep warm in oven. Repeat with remaining batter, removing
pan from heat and coating with more cooking spray between batches as necessary. Serve warm
with salsa.
Per pancake: Calories: 64, Protein: 3g, Total fat: 2g, Carbs: 10g, Cholesterol: 27mg, Sodium:
Recipes 2 Page 1150

Veggie Pancakes
6:35 PM
Veggie Pancakes
Vegetarian Times Issue: September 1, 2002 p.23 — Member Rating:
30 MINUTES OR LESS
A complete meal-in-one, these pancakes partner well with a tossed salad and a simple fruit
dessert. If you want a sweet, dessert-like dish, use maple syrup, honey or even a fruit butter such
as apple butter.
Ingredient List
Serves 4
 1 cup buttermilk
 2 large eggs
 1 Tbs. olive oil, plus extra for frying
 1/2 cup nonfat cottage cheese
 1 cup shredded sweet potato
 1 cup shredded onion
 1/4 cup minced parsley
 Salt and freshly ground black pepper to taste
 2 cups applesauce
Directions
1. Combine buttermilk, eggs and oil in mixing bowl and beat. Stir in cottage cheese and flour,
mixing together well. Stir in vegetables, parsley, salt and pepper; mix well.
2. Heat about 2 tablespoons oil in large skillet over medium heat. Using 1/4 cup measure, spoon
batter into skillet, making 2 cakes at a time. Cook cakes on one side until golden, then flip to
cook underside. Add more oil as needed.
3. When both sides are golden, remove cakes to dish lined with paper towels. Repeat with
remaining batter until used up. Serve pancakes and pass with applesauce.
Wine Suggestions
These savory pancakes would make a nice addition to any brunch buffet, in which case you
should consider a not-too-dry sparkling wine. If an onion or mushroom topping is added, try
Bonterra Vineyard’s Organically Grown North Coast Chardonnay.
Per serving: Calories: 440, Protein: 13g, Total fat: 14g, Carbs: 66g, Cholesterol: 110mg,
Recipes 2 Page 1151

Southern Succotash
6:35 PM
Southern Succotash
A Native American word, succotash usually refers to a mixture of corn and lima beans. In much
of the African-American South, however, it refers to a mix of okra, corn and tomatoes, and is
often flavored with a hunk of smoked pork. This simple version eliminates the meat, and can be
prepared from the freshest ingredients or canned ones during winter.
Ingredient List
Serves 4
 1/2 lb. young okra pods, topped, tailed and cut into 1/2-inch rounds
 2 cups corn kernels
 3 ripe tomatoes, peeled, seeded and coarsely chopped
 1 habanero chile, pricked with fork
 1/4 cup water, if needed
 Salt and black pepper to taste
Directions
1. Place all ingredients in heavy saucepan, including any juices from tomatoes and corn. Add small
amount of water, if necessary, and cook over low heat for 25 minutes, or until flavors are well
mixed.
2. Remove chile when vegetables are at desired spiciness. Serve immediately.
Wine Suggestions
The different elements of this succotash—the chile’s heat, the tomato’s tartness, the okra’s
creaminess, and the corn’s distinct flavor and texture—can guide your wine decision-making
process. Corn matches well with Chardonnay, but not every Chardonnay may work with this
recipe. Try the Waterbrook Chardonnay from Washington state.
15mg, Fiber: 3g, Sugars: 4g
Recipes 2 Page 1152

Mock crab cakes
6:46 PM
Here is my version of this unbelievable recipe.
Follow Debbie's recipe below, but instead of the bay seasoning, add one teaspoon
bay seasoning and two teaspoons of curry powder.
in place of the green onion use 1/2 small onion
also add to recipe 1 tsp garlic powder, 1/2 cup oats, and 1 tbs. nutritional yeast
flakes.
yummy!
Ingredients:
2 cups grated zucchini
2 large eggs -- beaten
1 cup fine dry breadcrumbs
3 green onions -- chopped
2 teaspoons Old Bay seasoning
1 teaspoon mayonnaise
vegetable oil
tartar sauce
Directions:
Drain zucchini, pressing between layers of paper towels. Combine zucchini and next
5 ingredients in a bowl. Shape mixture into 8 patties (mixture will be soft). Pour oil to
depth of 1/2 inch into a large heavy skillet. Fry patties in hot oil over medium-high
heat 2 minutes on each side. Drain on paper towels; serve with tartar sauce.
Pasted from
<http://f1.grp.yahoofs.com/v1/8MjRRz9D9Z8kcuiwwShPN8f3KNqwt1kAZJAZLyLPB5bulYv1dk0mLMNP-
xY0dGdnIJnbRTp33OD6mGG4lYTKKlxrz8fVfkDHT_jJagPrsJM/%2ARecipes/Substitutes%20for%20meat%
20%2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/Not-seafood/Crab%20cakes%20by%
20Debbie%20changed%20a%20bit>
Recipes 2 Page 1153

Chesapeake Crab Cakes (Mock)

2 cloves of garlic crushed
2/3 cup mayo of choice
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 lb tempeh, steam for 20 mins and crumble
1-1/3 cups cracker crumbs divided in half
2 additional tablespoons of vegetable oil, divided in
half plus extra oil for
baking Pan
*Tip* Optional- Use Old Bay Seasoning and no salt
In frying pan heat 1 tablespoon of vegetable oil over

medium heat. Add celery
and onions, lower heat and add garlic. Sauté over
medium heat for 3 to 5 minutes
stirring frequently.
Preheat oven to 300 degrees and lightly oiled 9 by 13

baking pan.
Combine mayo with spices, and then add crumbled

tempeh, 2/3 cup of cracker crumbs,
celery, onions, and garlic mixture. Mix well with
large mixing spoon.
Using a 1/2 cup measure scoop crabcake mixture and

with hands form 6 cakes about
4 to 5 inches in diameter.
Spread 2/3 cracker crumbs in plate and dredge crab

cakes.
Using a large frying pan, heat 1 tablespoon over

medium heat until it's hot.
Place 3 or 4 crab cakes into pan and cook until golden
brown. Place cooked crab
cakes into baking pan in warm oven on while rest of
crab cakes are browning on stove.
Pasted from <http://f1.grp.yahoofs.com/v1/8MjRR5_pBBckcuiwCuJau-

D7fvU0OaQewxE8JuOo_xA6LNKiPjpWu37JwgMLrK7fdmoFwzkb5-1Fv6sdox9erPtAk5MytUDSnfoJrtQa5hs
/%2ARecipes/Substitutes%20for%20meat%20%2C%20fish%20%26%20dairy...all%20non-meat%
20patties%20/Not-seafood/Chesapeake%20Crab%20Cakes>
Recipes 2 Page 1154

Imitation Crab Cakes made with Zucchini

Imitation
6:48 PM Crab Cakes made with Zucchini
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup bread crumbs
1/4 cup finely minced onion
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour (I like whole wheat flour but plain white
flour works)
1/2 cup vegetable oil for frying
In a large bowl, combine zucchini, egg, and butter or margarine. Stir
in seasoned crumbs, minced onion, and seasoning. Mix well. Shape
mixture into patties. Dredge in flour. In a medium skillet, heat oil
over medium high heat until hot. Fry patties in oil until golden brown
on both sides.
Pasted from
<http://f1.grp.yahoofs.com/v1/8MjRR_HqftYkcuiw9CfLnPb-7i6xqvuhM4yokM1cCz71QuvzSmkMqA_kJHCjiJG
nQzasfQoYKxMLAT8mDFB5kxlDgltrc3loQqBJK0GGO4o/%2ARecipes/Substitutes%20for%20meat%20%
2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/Not-seafood/Imitation%20Crab%
20Cakes%20made%20with%20Zucchini>
Recipes 2 Page 1155

Joe's Crab Shack's Crab Cakes (Mock)uj

Joe's Crab Shack's Crab Cakes (Mock)
6:49 PM
2-1/2 teaspoons Worcestershire sauce (veg style)

1 egg yolk
1 teaspoon dry mustard
1 teaspoon freshly-ground black pepper
1 dash crushed red pepper
1 dash Old Bay seasoning
1 dash salt
1-1/4 cups fresh breadcrumbs
3 tablespoons chopped parsley
1 pound tempeh steamed 20 mins and crumbled
1 tablespoon butter or margarine
Combine first 9 ingredients. Fold in breadcrumbs and

parsley. Fold in
crab meat. Form into 4 to 6 patties.
Melt butter in skillet. Fry crab cakes in butter for 4

to 5 minutes on
each side.
Makes 4 to 6 cakes
Pasted from <http://f1.grp.yahoofs.com/v1/8MjRR0uBWtokcuiwWq45aMiHStAyPk4-

V5VVHnTyUy1OOnapcWuj1iBtGFpDzoS7qr9BTXfUrmWmcaCLeNJUqsqsjMYsAmj4I3kxm-u3GWg/%
2ARecipes/Substitutes%20for%20meat%20%2C%20fish%20%26%20dairy...all%20non-meat%
20patties%20/Not-seafood/Joe%27s%20Crab%20Shack%27s%20Crab%20Cakes>
Recipes 2 Page 1156

Mock Crab Cakes Redeux
6:50 PM
3 cups carrot pulp

1/2 cup steamed beet water
1/2 onion. finely diced
3/4 cup fake Mayonaise
1 cup diced mung bean sprouts
1 cup finely chopped walnuts
2 tsp. dill weed
2 Tbsp. kombu powder
toasted sesame oil to taste
soy sauce to taste
roasted sesame seeds
Mix all ingredients together except for sesame seeds.

Top with sesame seeds and drizzle with cilanto garlic oil. We just
had 2 slices of tomato so we put those on. They made all the
difference in the world as the cakes were a little dry. I would put
1-2 diced juicy tomatoes in next time.
Pasted from
<http://f1.grp.yahoofs.com/v1/8MjRRxBtf7Qkcuiwi6aR687OIy4AHC9A9tRuspbW0tplY9WhyNGj-
KRSeL2XnrI6k-nXLZn6vvVnmRHUnwi1EUfaye5qbHGakh_9y9igwZ0/%2ARecipes/Substitutes%20for%
20meat%20%2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/Not-seafood/Mock%
20Crab%20Cakes%20Redeux>
Recipes 2 Page 1157

Mock Crabby Crab Cakes
6:51 PM
3/4 cup minced celery

2 cloves garlic
3/4 cup white onion, chopped
1/4 cup olive oil
1 tsp. salt
16 ounces firm, regular tofu
1 cup breadcrumbs
2 tbsps. Old Bay seasoning
1/4 cup low-fat mayonnaise
Brush a skillet with oil and cook celery, onion, garlic and parsley until softened,
about 5 minutes.
Remove from heat and set aside.
In a food processor or blender pulse tofu to a cottage cheese consistency, being
careful not to puree it. In a large bowl, combine tofu, sautéed vegetable mixture,
breadcrumbs, mayonnaise and seasoning.
Mix well.
Using about 1/3 cup for each, form mixture into 8 patties about 3 inch across and
1/2 inch thick. Coat each patty with remaining breadcrumbs to cover. Place patties
on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake
15 minutes. Carefully turn cakes over and return to the oven to bake until second
side is toasty and browned, about 10 minutes. Serves 4.
Pasted from <http://f1.grp.yahoofs.com/v1/8MjRRypphKIkcuiwhtmB-

LfDAKb0nevGm8elvJCB0lFeBoWRF2rvqhVoCoSuGOtQ9nfxjbRp7DZSxxSXAHyQvxSOgKS3djEHE-
lXfxCO19g/%2ARecipes/Substitutes%20for%20meat%20%2C%20fish%20%26%20dairy...all%20non-
meat%20patties%20/Not-seafood/Mock%20Crabby%20Crab%20Cakes>
Recipes 2 Page 1158

Veggie Tuna (carrots)
12:25 AM
5 lbs carrots, peeled

2 stalks celery
1 bell pepper, chopped (optional)
1 sm. red onion, diced
1 lg tomato
½c mayo
2Tbsp soy sauce
1Tbsp salt
2tsp kelp seasoning
Juice carrots in juier. Save pulp/drink juice. Finely chop celery,

pepper, onion, and tomato. Add carrot pulp to veggies. Knead mayo
into mixture. Next knead soy sauce. Finally knead in salt and
seasoning.
The answer to what to do with all that pulp:)
Pasted from <http://f1.grp.yahoofs.com/v1/UB3SR0DDO_

6mDKP5R7As22Yj4fO8VvWU7jpXH6be1jielRViDh9PmhM4I3T8LKeuBP9YmH9cdvCCta7xPBjmx4ffUNWmo_K
R9_RRPQEMtEQ/%2ARecipes/Substitutes%20for%20meat%20%2C%20fish%20%26%20dairy...all%
20non-meat%20patties%20/Not-seafood/Veggie%20Tuna%20%28carrots%29>
Recipes 2 Page 1159

Baked Pasta Casserole Recipe
3:35 PM

March 13, 2008 | by Heidi | Filed under Main Courses, Vegetarian Recipes
V ibrant flecks of chopped spinach and lemon zest, toasted almond slices and oozy,
bubbly cheese all enveloping sturdy little pasta shells. Spurred on by many days of
dark skies and puh-lenty of rain this winter, I spent an unnatural amount of time
mulling ov er ideas for a baked pasta casserole. I wanted to do something a little
different than the standard tomato sauce pasta pan. I also wanted to keep things a
bit lighter than some of the cream and/or egg -based classics. I finally got around
to giv ing this a shot the other day, and it was good! It's actually hard to come up
with a relativ ely healthy pasta casserole (well, it had me stumped for a while) -
like the pasta salads we'v e talked about before - ev erything just has a tendency to
get so uber-starchy, drowning in too much sauce or cheese, and out of balance.
Any ways, on the casserole front, this is my attempt to rein it in a bit, and still hav e
it taste delicious.
A slice serv ed with a citrus -dressed side salad is a nice lunch. Nibbles from the
pan first thing in the morning are also hard to resist. Hint: go for the crusty,
golden corner pieces where the sides of the pan meet the bottom.
Pasted from <http://www.101cookbooks.com/archives/baked -pasta-casserole-recipe.html>

I use whole wheat shells here, but feel free to experiment with other short pasta.
If you are in a pinch for time forget the baking all together and just toss the
cooked pasta with the spinach skillet, and sprinkle with the mozzarella before
serving.
ex tra-virgin olive oil
3/4 pound whole wheat pasta shells
sea salt
1 large y ellow onion, chopped
2 clov es garlic, chopped
4 cups well-chopped fresh spinach
1 1 /2 cups sliced almonds, lightly toasted
zest of 2 lemons
8 ounces mozzerella, shredded or torn into small pieces
Preheat the ov en to 37 5 degrees. Butter/oil a large casserole dish or baking pan -
something roughly equivalent to 1 3x9 -inch pan.
Boil the pasta in salted water per package instructions. Drain pasta, toss with a
glug of oliv e oil. Set aside.
In the meantime, heat a bit of oliv e oil in a skillet ov er medium -high. Saute the
onions with a couple pinches of salt for a few minutes (or if y ou want a bit more
depth of flav or until caramelized). Stir in garlic. Stir in spinach. Cook for just
about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1
cup of the almonds and 1 /2 of the zest. Add to pasta and stir and stir - mix ing
Recipes 2 Page 1160

ex tremely well, a minute or so.
Now sprinkle the bottom of baking dish with the rest of the zest. Add a lay er of the
pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add
more pasta, then more cheese. Finish with a lay er of cheese. Cov er with foil and
bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled
with the remaining almonds.
Serves 8.
Pasted from <http://www.101cookbooks.com/archives/print/baked -pasta-casserole-recipe.html>
Recipes 2 Page 1161

Home Fries
6:54 PM
Home Fries
For home fries made with raw potatoes
 2 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
 1/2 of one large onion, or 1 medium onion, thinly sliced
 3 Tbsp or more of grapeseed oil, canola oil, peanut oil, or other high smoke -point oil
 Salt
 Freshly ground black pepper
For home fries made with cooked potatoes

 2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until just cooked
through, drained
 2 Tbsp of grapeseed oil, canola oil, peanut oil, or other high smoke-point oil
 1 Tbsp of bacon fat (optional, omit for vegetarian version)
 Salt
Home fries made with raw potatoes
1 Heat 2 Tbsp oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of
potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add
another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering
until you've used up your potatoes and onions.
Recipes 2 Page 1162

2 Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the
bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned.
3 Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now
on the bottom, and the browned potatoes are now on the top. Add another Tbsp of oil. The oil will help the
browning. C over and let cook for another 5-10 minutes, until the bottom layer is now browned.
4 Once the bottom layer is browned, remove the lid of the pan and let continue to cook for 5 more minutes.
Recipes 2 Page 1163

This additional cooking will help the potatoes dry out just a little bit more.
Serve immediately. Serves 2-4.
Home fries made with cooked potatoes
1 C ut the cooked potatoes into 1/2-inch slices. Heat 2 Tbsp oil in a medium to large skillet on medium high
heat until sizzling. Add sliced onions to pan and cook until softened, 3 to 4 minutes.
2 Add the potato pieces, spread out as much as possible along the bottom of the pan. Sprinkle generously
with salt and freshly ground pepper. C ook until nicely browned on the bottom, without stirring (about 7-8
minutes). Add 1 Tbsp bacon fat, or more oil to the pan. Gently flip the potatoes and cook until the bottom of
the flipped potatoes are nicely browned.
Sim ply R ecipes http://simplyrecipes.com
__,_._,___
Recipes 2 Page 1164

7:01 PM
Ingredient List
Makes 16
Tomato salsa
 1/4 tsp. salt
Pancakes
 1/4 tsp. salt
Directions
blended.
with salsa.
Recipes 2 Page 1165

Balsamic-Rosemary Roasted Root Vegetables
This isn't exactly my recipe, but it's very close... I add three or four bay leaves, a couple of yams & potatoes, cover
the pan with foil to keep moisture in and don't put the balsamic vinegar on until after the vegetables are
baked. And, of course, my veggies don't come out crispy...
Janette

Blend a tasty twist to this contemporary classic. Beets generally take a few minutes longer to roast than
other root vegetables, so slice them into smaller pieces to ensure all vegetables reach tenderness at the
same time. Prep: 15 minutes; Bake: 30 minutes.
Ingredients
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
2 carrots, cut into 1/2-inch-thick slices
1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
Salt, to taste
Freshly ground pepper, to taste
Preparation
Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients;
toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a
rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or
until slightly crisp and golden but tender.
Yield
Makes 6 servings
Kris Wetherbee , Cottage Living, JANUARY 2007
Recipes 2 Page 1166

Red Beans and Rice
7:06 PM
Red Beans and Rice

This traditional dish tastes even better reheated the next day, making it the perfect party
food. You can prepare it ahead, and enjoy your party.
Ingredient List
Serves 8
 1 lb. dried kidney beans
 1 cup chopped onions
 1/2 cup chopped celery
 1/2 cup chopped green bell pepper
 1 or 2 bay leaves
 1 tsp. hot sauce
 3 or 4 cups of hot cooked rice
 1/2 cup sliced scallions as garnish
Directions
1. Soak dried beans in water to cover overnight. Drain beans.
2. Heat oil in large saucepan over medium heat. Sauté onions, celery, bell pepper and
garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover
beans, and bring to a boil. Add bay leaves.
3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if
needed; don’t let beans dry out. Mash about half of beans against side of pot with
spoon; leave remainder whole. Remove and discard bay leaves.
4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside
rice, and garnish with sliced scallions.
Per SERVING: Calories: 270, Protein: 13g, Total fat: 4g, Carbs: 47g, Cholesterol: mg, Sodium:
Copyright © 2007 Cruz Bay Publishing, Inc. | an Active Interest Media Company.
Recipes 2 Page 1167

Caramelised Carrots
7:09 PM
• Caramelised Carrots
• Hands-on time: 15min; cooking time: 10–15min; serves 8
• 700g (1½lb) baby carrots, thinly sliced lengthways
50g (2oz) butter
50g (2oz) light muscovado sugar
300ml (½ pint) chicken or vegetable stock
2tbsp balsamic vinegar
2tbsp freshly chopped flat-leafed parsley to serve
1 Put the carrots, butter, sugar and stock into a pan, season with salt and
freshly ground black pepper, then cover and bring to the boil. Reduce the
heat and simmer for 5min.
2 Remove the lid, add the balsamic vinegar and cook for a further 5-10min
or until carrots are tender (the liquid should have evaporated enough to
form a glaze). Sprinkle with parsley to serve.
100cals, 5g fat (of which 3g saturates), 13g carbs, 6g added sugar per
serving
Recipes 2 Page 1168

Roasted Veggie Dress-Up
7:11 PM

Yield: 6
Add extra flavour to roasted vegetables by tossing them with one of these seasonings before roasting.
Each of these mixtures will season 1 pound (500 g) of vegetables. For more, multiply the seasonings
accordingly, but use only 1 tablespoon (15 mL) more oil per extra pound.
Ingredients:
Moroccan Seasoning
• 2 tbsp chopped fresh parsley
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin
• 1 pinch cinnamon
• 1 pinch salt
• 1 pinch pepper
Greek Seasoning
• 2 tbsp lemon, juice
• 1/2 tsp dried oregano
• 1/4 tsp dried mint
• 1/4 tsp salt
• 1/4 tsp pepper
Parmesan Pepper Seasoning
• 2 tbsp grated parmesan cheese
• 3/4 tsp pepper
Directions:
1. See chosen seasoning type for specific ingredients and directions.
Moroccan Seasoning
1. Mix ingredients together.
Greek Seasoning
__._,_.___
Recipes 2 Page 1169

Anzac Cookies Recipe
9:32 PM

March 10, 2008 | by Heidi | Filed under Baked Goods, Cookie Recipes, Desserts
Ev eryone has a favorite cookie. Believe it or not, mine is the Anzac. If French macarons are the prim and proper
princesses of cookies, these are quite the opposite. Not overly-sweet, Anzacs are made from oats, coconut, and
flour coming together in a butter-kissed dough. You end up with a hearty, sturdy cookie, with little fuss -
altogether hard to get wrong. Today's recipe is based on a somewhat traditional Anzac cookie recipe, with a few
little twists (and notes) I couldn't help but throw in. In this version I've added a bit of orange zest and a splash
of orange blossom water to play off the oats and coconut.
A little context here, ANZAC stands for Australian and New Zealand Army Corps. The legend and lore
surrounding the origin of the recipe are murky and contested, many tell the story of these cookies (biscuits)
being made by Australian and New Zealand women for soldiers during WWI. This wartime v ersion is famous
for being able to withstand overseas travel and oft described as rock hard and barely edible. What we are
talking about today is a different beast. How it evolved from the barely edible v ariety, I'm not entirely sure, but
may be someone will come out of the woodwork in the comments to give us a bit more context.
Recipes 2 Page 1170

A couple final notes, one of the signature ingredients in this Anzac cookie recipe is golden syrup - tricky to find
here in the United States. Don't let this stump you, feel free to substitute honey, it gives the cookies a slightly
different flavor profile, but is delicious just the same. And if y ou come across golden syrup, grab some.
Some people like their Anzac cookies on the thin and crisp side - I, on the other hand, like them thick so they
are moist and chewy on the inside, with a golden crust. If you like crisper cookies, pat the dough out into
thinner disks and bake for a few minutes longer. Delicious either way.
More favorite cookie recipes:
- Madeleines
- Hearst Castle Shortbread Cookies
- Dav id Lebovitz's Great Chocolate Chip Cookies
- Triple Chocolate Espresso Bean Cookies
Anzac Cookie Recipe
There are many other things you can do with the tasty Anzac dough. I t's great as a cobbler topping, or even a tart
base. Leftover cookies keep well in an air-tight container for a few days. Have fun experimenting with other zests or
spice additions, anything that pairs nicely with oats and coconut will likely work here. For a more traditional Anzac
cookie leave out the orange zest and orange blossom water.
1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1 /2 cup sugar
1 /2 cup brown sugar
1 cup finely shredded non-sweetened coconut
scant 1/2 teaspoon fine sea salt
1 /2 cup butter, cut into little cubes
2 tablespoons golden syrup or honey
zest of one m edium orange
1 tablespoon boiling water
1 /2 teaspoon baking soda
1 tablespoon orange blossom water*
Preheat oven to 3 25F degrees. Com bine the dry ingredients in a large bowl; flour, oats, sugars, and coconut. Mix well.
In a sm all saucepan ov er low heat combine the butter syrup (or honey), and orange zest. Stir until m elted and remove
from heat. In a sm all bowl whisk together the boiling water and baking soda. Stir it into the butter. Now pour the
butter mixture ov er the big bowl of oats and stir. Add the orange blossom water and stir again. This is a dough I like to
m ix it with my hands to m ake sure the butter is evenly distributed and the dough is m oist throughout. I baked this
batch of cookies in a well-buttered, heart-shaped cast iron pan, but you can simply drop them by the tablespoonful
onto parchment lined baking sheets. Make sure they aren't too flat or they will get crispy. Bake for about 12 m inutes
or until deeply golden.**
Makes 18 - 24 medium cookies.
*Orange blossom water is som etimes available on Amazon.com, for example here and here. I also find it regularly at
places like Whole Foods Markets and/or other natural food stores.
** The m ost recent batch that I baked in the heart-shaped pan took m ore like 2 0 minutes to fully bake and brown.
Free-form on a baking
Recipes 2 Page 1171

Amazing Black Bean Brownies Recipe
9:50 PM

March 17, 2008 | by Heidi | Filed under Baked Goods, Chocolate Recipes, Desserts, Gluten Free Recipes
Baking w ith Agave Nectar, Page 38
It kills me that I can't take credit for today's black bean brownie recipe. As strange as it sounds (we're talking
about brownies packed with pureed black beans), this recipe from a new book by Ania Catalano delivers
deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies. Keep in mind I'm
someone who comes across hundreds of brownie recipes a y ear, it wasn't high on my to-do list to feature yet
another brownie recipe. But the quirky ingredient list piqued my curiosity, and in the end the proof was in the
pan. Ania mentions that this flourless brownie was the most sought-after recipe at her restaurant and bakery.
Ania's new book is called Baking with Agave Nectar. I was lucky enough to spend some time with a preview
copy of it, and even wrote a blurb for the back cover. There are many reasons people are looking to alternative
sweeteners. I wrote (and used) agave nectar in Super Natural Cooking because it is one of the most natural,
least refined sweeteners available. People looking for sweeteners lower on the glycemic index explore agave
nectar, as do many hypoglycemics, diabetics, and people with certain allergies. That being said, don't make the
mistake of dismissing it as some sort of "health" or "diet" ingredient. The real reason for chef and home cooks
alike to try it (if y ou haven't already) is because it tastes amazing - it really has its own thing going on. I won't
get into all the specifics here, but I encourage you to give it a try. Ania's book is a great starting point for those
of y ou who want to learn to bake with agave nectar in place of the typical white refined sugar called for in so
many baking recipes. I also get into many of the specific characteristics of it in the "Use Natural Sweeteners"
chapter of SNC with a few recipes that highlight it.
Recipes 2 Page 1172

So, like I said - there are some quirky facets to this particular brownie recipe. But I'm now totally enamored
with the use of the black beans batter, it really worked, not even a hint of beany flavor. Consequently, my head
is now spinning with all sorts of thoughts about how I might use other pulses in future baking adventures.
Way ne's comment...."eat your heart out Jessica Seinfeld."
Related link:
- Sugar-free, brown rice syrup brownies on Mighty Foods

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily
available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the
refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee
this time around, but you can find natural coffee substitute at many natural food stores.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1 ½ cups light agave nectar
Preheat the oven to 3 25°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment
paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 m inutes on high. Stir with a spoon to
m elt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of
the m elted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until sm ooth. The batter
should be thick and the beans sm ooth. Set aside.
In a large bowl, m ix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute,
and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 m inute. Add the agave nectar
and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate m ixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric
m ixer, beat the remaining 1/2 cup egg m ixture until light and fluffy. Drizzle over the brownie batter. Use a wooden
toothpick to pull the egg m ixture through the batter, creating a m arbled effect. Bake for 3 0 to 4 0 m inutes, until the
brownies are set. Let cool in the pan com pletely before cutting into squares. (They will be soft until refrigerated.)
Makes 4 5 (2 -inch) brownies.
Reprinted with permission from Baking With Agave
__,_._,___
Recipes 2 Page 1173

Shrimp and Artichoke Pasta
9:51 PM
Sh r imp and Artichoke Pasta
○ 1/2 pound linguine, fettuccine, spaghetti, or other pasta

○ 2 Tbsp prepared basil pesto
○ 2 Tbsp olive oil
○ 1 clove garlic, finely minced
○ 16 large shrimp, peeled, deveined
○ 1 cup frozen peas
○ 20 frozen artichoke heart quarters, thawed, cut in half lengthwise
○ 1/3 cup thinly sliced green onion greens
○ 1/3 cup minced fresh parsley
1 Heat to boiling a large pot with at least 4 quarts of water in it. Once the water is boiling, salt
it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the
pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on
for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but
still a little firm).
2 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta
cooking liquid and reserve. Drain the pasta. Toss the pasta with the pesto and keep it warm.
3 Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook,
stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower
the heat to medium, cover and cook for an additional minute. Add the green onions and
parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved
cooking water. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.
Serves 4.
Recipes 2 Page 1174

Curried Potatoes, Cauliflower and Peas
9:56 PM

Vegetarian Times Issue: March 1, 2004 p.34
Print-Friendly Version
Email to a Friend
Red potatoes are firm, smooth and moist, adding balance to the texture and spice of the dish.
Directions
1. Spray a Dutch oven or skillet with olive oil cooking spray, add olive oil and heat over medium -high heat for 1 minute. Add
ginger, chiles, garlic, onions and shallot, and cook for 3 minutes. Add potatoes, and cook, stirring frequently, for 8
minutes, or until browned and softened. Add cauliflower, and cook for 3 minutes, stirring occasionally. Reduce heat to
low, and add mirin.
2. Stir in peas, curry powder, cumin, cilantro, lime juice, stock and Bragg Liquid Aminos. Stir to mix thoroughly, and cook for
10 minutes, or until potatoes are cooked through and liquid is reduced to about 1/2 cup. Remove from heat, and serve.
Member Rating: -
ingredient list
SERVES 8
• 2 Tbs. grated fresh ginger
• 2 medium-sized serrano chiles, seeded and chopped
• 1 medium-sized onion, chopped
• 1 large shallot, minced
• 2 1/2 lb. small red-skinned potatoes, unpeeled and cut into 1/4-inch-thick slices (about 5 cups)
• 1 medium-sized head cauliflower, broken into florets (about 6 cups)
• 1/2 cup mirin
• 1 1/2 cups frozen peas, thawed
• 1 tsp. Madras curry powder
• 1 tsp. ground cumin
• Juice of 1 lime (3 Tbs.)
• 1 cup boiling vegetarian “chicken” stock
• 1 1/2 Tbs. Bragg Liquid Aminos
Per Serving:
Calories 115
Protein 6g
Total fat 2g
Carbs 37g
Cholesterol mg
Sodium 192mg
Fiber 6g
Sugars 10g
Pasted from <http://www.vegetariantimes.com/recipes/9000?section=37>
Recipes 2 Page 1175

Waldorf Salad
9:58 PM
Waldorf Salad
For this salad, you can either peel the apples and pears—or not.
Ingredient List
Serves 6
• 2/3 cup apple cider
• 2/3 cup plain low-fat yogurt
• 1/4 tsp. ground cinnamon
• 2 cups chopped apples such as Granny Smith, Rome and/or Gala
• 2 cups chopped pears such as Bosc
• 1 cup seedless grapes, halved
• 1/2 cup chopped celery
• 1/2 cup golden raisins
• 1/3 cup coarsely chopped pecans, toasted
• 6 Boston lettuce leaves
Directions
1. Bring cider to a boil over high heat in small saucepan. Cook until reduced to
about 3 Tbs., 15 to 20 minutes. Cool completely.
2. Mix cider, yogurt and cinnamon until blended. Set aside.
3. Mix apples, pears, grapes, celery, raisins and pecans in bowl. Add yogurt
mixture, tossing to coat. Serve salad on lettuce-lined plates.
Recipes 2 Page 1176

10:00 PM

The large mushroom caps function as the pasta in this version of a luscious Italian
favorite. Remove the mushroom gills by scraping them off gently with the side of a
spoon, and discard the gills.
Ingredient List
SERVES 4
• 2 large garlic cloves, minced
• 8 extra-large portobello mushroom caps, stems and gills removed
• 1 1/4 tsp. salt
• 1 15-oz. container whole milk ricotta
• 1 10-oz. package frozen chopped spinach, thawed
• 2/3 cup coarsely shredded Asiago cheese
• 1 egg, lightly beaten
• 1/4 tsp. freshly grated nutmeg, optional
• 1/4 tsp. freshly ground black pepper
• 3/4 cup low-carb marinara sauce, divided
Directions
2. Combine oil and 1 minced clove of garlic in a small saucepan, and heat over
medium heat until aromatic and lightly golden. Brush oil onto both sides of
mushrooms, and season with 1 teaspoon salt. Arrange caps smooth side up in
a single layer in a baking pan. Bake 10 minutes.
3. Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, if using,
1/4 teaspoon salt, pepper and remaining garlic in a large bowl. Remove
mushrooms from oven.
4. Turn over 4 caps so that the underside is up, and divide the filling evenly
among caps. Drizzle 1 tablespoon marinara sauce over each cap. Top with
remaining caps, top side up. Alternatively, trim the caps into uniform squares
and slice them horizontally to make 4 squares out of 2 caps. Place 1 square on
bottom in pan. Spread 1/3 of filling on first layer of mushrooms. Repeat layers
with remaining ingredients to end with mushroom cap on top.
5. For either version of this lasagna, pour remaining marinara sauce evenly over
mushrooms, and bake 12 to 14 minutes more, or until filling is hot and slightly
puffy. Remove from oven, and, using a large spatula, lift stack off baking pan,
including any stuffing. Serve hot.
Per Serving: Calories: 440, Protein: 27g, Total fat: 27g, Carbs: 20g, Cholesterol:
125mg, Sodium: 1170mg, Fiber: 6g, Sugars: 6g
Recipes 2 Page 1177

Grilled Asparagus Bruschetta with Chèvre and Tapenade
10:02 PM

30 MINUTES OR LESS
This makes a hearty hors d’oeuvre or a rustic first course.

Ingredient List
SERVES 4
• 2 Tbs. olive oil plus extra for drizzling
• 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
• 4 slices Italian country bread, cut 1/2-inch thick
• 1 large clove garlic, peeled and sliced
• 4 tsp. tapenade, or more to taste
• 4 oz. mild chèvre such as Montrachet cheese
• 1/2 cup black olives, pitted and chopped
Directions
1. Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high
heat. Add asparagus and cook, turning frequently, until tender and golden
brown. Remove from pan, and set aside.
2. Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon
olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread
in pan, and cook for about 4 minutes per side, or until golden and crisp.
Remove from pan, and let stand until cool enough to handle.
3. Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade
with 1 ounce chèvre, either spreading cheese or crumbling it. Top chèvre with
asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and
season with black pepper. Cut in half, and serve warm.
Wine Suggestions
A crisp and lively Pinot Grigio is a good match for this dish with its sharp, tangy
flavors of goat cheese, garlic and olives. Try the di Lenardo Pinot Grigio or
Chardonnay, both delightful Italian whites that are perfect for this spring starter.
Per SERVING: Calories: 270, Protein: 9g, Total fat: 18g, Carbs: 19g, Cholesterol:
Recipes 2 Page 1178

Baked Mini Egg Rolls & Hot Mustard Sauce
10:03 PM

Vegetarian Times Issue: February 1, 2006 p.78 — Member Rating:
We all love crunchy, fried egg rolls but wish they were a little lower in fat. This
version produces a crisp bite-sized roll using just a bit of oil. For maximum crunch,
assemble these just before you plan to cook them.
Ingredient List
makes about 26
• Egg Rolls
• 1 Tbs. low-sodium soy sauce
• 1 tsp. rice vinegar
• 1 tsp. cornstarch plus some extra
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 cloves garlic, minced (about 2 tsp.)
• 1 Tbs. minced fresh ginger
• 1/4 cup sliced water chestnuts, drained and chopped
• 1 cup frozen, shelled edamame, thawed
• 2 Tbs. finely chopped roasted peanuts
• 1/2 tsp. dark sesame oil
• 26 won ton skins
• 1 large egg, lightly beaten
•
• Hot Mustard Sauce
• 2 Tbs. powdered yellow mustard
• 1 Tbs. water
• 1 tsp. honey or rice syrup
Directions
1. To make Egg Rolls: Whisk soy sauce, vinegar and 1 tsp. cornstarch in bowl to
blend; set aside.
2. Warm large nonstick skillet over medium-high heat; coat with cooking spray.
Add cabbage and carrots; cook, stirring, until cabbage is softened, 3 to 4
minutes. Add garlic, ginger, water chestnuts, edamame, peanuts and oil,
stirring just until heated, about 1 minute. Add cornstarch mixture; cook,
stirring, until thickened, 1 to 2 minutes. Transfer to plate; cover, and chill
about 20 minutes to slightly cool.
3. To make Hot Mustard Sauce: Whisk all ingredients in bowl to blend, and
transfer to dipping bowls.
4. To assemble Egg Rolls: Place several won ton skins on work surface, with a
corner of each facing you (in diamond shape). Brush top corner of each with
egg. Put 1 Tbs. filling in center of each; fold bottom corner, then both side
corners over filling, and roll up. Place egg rolls on baking sheet dusted with
cornstarch, and cover loosely with plastic as you go.
5. Preheat oven to 425F. Put second baking sheet in oven for 2 minutes. Remove
it, coat with cooking spray then quickly put egg rolls on it. Spray rolls, and
return to hot oven.
6. Bake 10 minutes, flip rolls and bake 10 minutes more, or until golden brown.
Serve with mustard sauce.
Recipes 2 Page 1179

Per EGG ROLL: Calories: 46, Protein: 2g, Total fat: 1g, Carbs: 6g, Cholesterol: 5mg,
Recipes 2 Page 1180

Banana-Cornmeal Pancakes
10:04 PM
These stay tender as they cool, so you can reheat leftovers with equally delicious
results.
Ingredient List
Serves 4 (makes 12 pancakes)
• 1 cup whole-wheat pastry flour
• 1/3 cup cornmeal
• 1 Tbs. baking powder
• 3/4 tsp. baking soda
• 2 medium bananas
• 1 1/2 cups low-fat vanilla yogurt
• 1 large egg
• 2 Tbs. brown rice syrup
• 1/4 cup raisins
• 1/4 cup chopped pecans or almonds, optional
Directions
1. Whisk together flour, cornmeal, baking powder and baking soda in mixing
bowl. Purée bananas, yogurt, egg, brown rice syrup and oil in blender until
smooth. Fold wet ingredients into flour mixture, and stir until smooth. Stir in
raisins and nuts. Let batter rest 10 minutes. Add a little water if too thick.
2. Heat nonstick griddle over medium-low heat until drop of water sizzles on
surface. Coat with cooking spray.
3. Pour scant 1/4 cup batter onto griddle for each pancake. Cook 2 to 3 minutes,
or until bubbles appear near edges of pancakes. Flip, and cook 1 to 2 minutes
more, or until golden. Serve with syrup and fresh fruit, if desired.
Recipes 2 Page 1181

Marinated Vegetable Kabobs
10:06 PM

To prevent burning, soak the wooden skewers in water while you assemble and
prepare the other ingredients, or use metal skewers instead. Serve kabobs over
freshly cooked rice, if desired.
Ingredient List
Serves 4
Marinade
• 1/3 cup olive oil
• 1 Tbs. pesto
• 2 Tbs. balsamic vinegar
• 1/2 tsp. powdered garlic, or to taste
• 2 tsp. minced fresh savory or 1 tsp. dried
• Salt and freshly ground black pepper to taste
Kabobs
• 8 large scallions
• 8 oz. Italian-seasoned baked tofu
• 1 small zucchini
• 1/2 red or yellow bell pepper, seeded
• 16 white mushrooms, stems removed
• 8 cherry tomatoes
• 8 vegetarian “meatballs”
Directions
1. To make Marinade: Combine all ingredients in mixing bowl, and stir well to
combine. Set aside.
2. To make Kabobs: Trim green parts off scallions, and reserve for another use.
Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini
into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables
and “meatballs” onto skewers, beginning and ending with mushrooms to help
anchor other ingredients. Arrange skewers in baking dish, and spoon marinade
over top. Turn skewers to coat, making sure that all vegetables are well
covered. Set aside 30 minutes, or cover and refrigerate overnight.
3. Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to
room temperature.
4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
Recipes 2 Page 1182

Chunky Vegetable Stew
10:08 PM

Greens cook down considerably and will reduce at least one -quarter in volume.
One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper
sauce adds dimension to this colorful dish.
Ingredient List
SERVES 8
• 1 medium-sized bunch kale
• 2 tsp. olive oil
• 1 medium-sized red onion, chopped
• 1 medium-sized red bell pepper, chopped
• 3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
• 1 1/2 cups dry vermouth
• 1 6-oz. pkg. sliced white mushrooms
• 1 medium-sized head cauliflower, cut into about 2-inch florets
• 1 14.5-oz. can Mexican-style stewed tomatoes
• 3 Tbs. chopped fresh thyme
• 1 1/2 Tbs. cornstarch
• 2 Tbs. cold water
• 1 Tbs. tamari soy sauce
• 1/4 tsp. lemon pepper
Directions
1. Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
2. Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-
high heat. Add garlic, onions and peppers, sauté for 2 minutes and add
potatoes. Cook for 4 minutes, and add vermouth, mushrooms and
cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook
mixture for 5 minutes, and reduce heat to low.
3. Chop stewed tomatoes coarsely in food processor, and add tomatoes,
thyme and yeast to kale mixture. Combine cornstarch and water in a small
bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes,
stirring occasionally. Remove from heat, and serve.
mg, Sodium: 288mg, Fiber: 5g, Sugars: 11g
Recipes 2 Page 1183

10:09 PM

Ingredient List
• 4 large red, green or yellow bell peppers
• 4 soy “sausage” links, cut into chunks
• 2 cups chopped onion
• 1 cup chopped celery
• 1/2 cup minced parsley
• 2 14.5-oz. cans chopped tomatoes
• 1 tsp. dried thyme
• Pinch cayenne, or to taste
• 3 cups cooked rice
• 1 cup plus 8 Tbs. grated Parmesan cheese
• 8 sprigs fresh thyme for garnish, optional
Directions
2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat
dry. Set aside.
3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add
onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2
cup tomatoes, thyme and cayenne.
4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice
absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among
pepper halves, mounding mixture into cavities. Pour remaining tomato
mixture into small baking dish. Nestle stuffed peppers on top of tomatoes.
Cover dish with lid or aluminum foil.
5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan
cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and
garnish, if desired.
Recipes 2 Page 1184

Red Beans and Rice
10:10 PM
Red Beans and Rice

This traditional dish tastes even better reheated the next day, making it the perfect
party food. You can prepare it ahead, and enjoy your party.
Ingredient List
Serves 8
• 1 lb. dried kidney beans
• 1 cup chopped onions
• 1/2 cup chopped green bell pepper
• 1 or 2 bay leaves
• 1 tsp. hot sauce
• 3 or 4 cups of hot cooked rice
• 1/2 cup sliced scallions as garnish
Directions
2. Heat oil in large saucepan over medium heat. Sauté onions, celery, bell pepper
and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough
water to cover beans, and bring to a boil. Add bay leaves.
3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra
water if needed; don’t let beans dry out. Mash about half of beans against side
of pot with spoon; leave remainder whole. Remove and discard bay leaves.
4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or
alongside rice, and garnish with sliced scallions.
Recipes 2 Page 1185

Avocado and Feta Cheese Salad Wraps
10:12 PM

As wrappers for this savory mixture, this colorful luncheon or supper dish
borrows flour tortillas from Tex-Mex cooking. Present the tortillas open, and let
guests or family members do the wrapping up themselves. Offer corn or tortilla
soup to start, and a butterscotch pudding or flan for dessert.
Ingredient List
SERVES 4
• 1 ripe avocado, seeded and diced
• 1/2 cup crumbled feta cheese
• 2 tsp. fresh lime juice
• 1/2 cup sliced scallions
• 2 Tbs. soy “bacon” bits
• 1/4 cup sunflower seeds, preferably toasted
• 2 Tbs. fat-free soy mayonnaise
• 16 grape tomatoes
• 1 cup shredded leaf lettuce plus half head for garnish
• 4 8-inch low-fat plain or flavored flour tortillas
Directions
1. Preheat oven to broil.
2. Put diced avocado into a mixing bowl, and stir in feta cheese, lime juice
and black pepper. Add scallions, “bacon” bits, sunflower seeds and soy
mayonnaise, stirring gently to combine. Stir in grape tomatoes and
shredded lettuce.
3. Spray tortillas lightly with nonstick cooking spray, and heat in oven until
softened, for about 30 seconds. Remove from oven, and place each tortilla
on individual plates.
4. To serve, line each tortilla with whole lettuce leaf, and mound salad
mixture on top.
Wine Suggestions
Tangy feta cheese and tart lime juice give these wraps a little attitude, so you’ll
want a wine that will balance these flavors but will also go nicely with the rich
silkiness of the avocado. A chilled Barboursville Sauvignon Blanc from Virginia
would be a good choice.
Recipes 2 Page 1186

Roasted Red Pepper and Tomato Soup
10:13 PM

Your sweetie will never guess this soup was made with ingredients you already had
in your pantry.
Ingredient List
Serves 2
• 1/2 cup diced onion
• 1 clove garlic, minced (about 1 tsp.)
• 12-oz. jar roasted red peppers, drained and rinsed
• 1/2 cup canned, diced fire-roasted tomatoes
• 1 tsp. light brown sugar
• 1 tsp. balsamic vinegar
• 2 Tbs. vegan sour cream
Directions
1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until
softened. Add garlic, and cook 1 minute more. Stir in peppers, tomatoes, sugar
and 1 cup water. Simmer 20 minutes. Remove from heat, and stir in vinegar.
Transfer mixture to blender, and purée until smooth. Season with salt and
pepper.
2. Whisk sour cream with 1 tsp. water until smooth. Transfer to small plastic bag.
Close bag, and snip small hole in one corner. Ladle soup into bowls. Squeeze
sour cream mixture into heart shape in soup, and serve.
Per SERVING: Calories: 101, Protein: 2g, Total fat: 3.5g, Carbs: 17g, Cholesterol: mg,
Recipes 2 Page 1187

Mushroom and Spinach Quiche
10:14 PM

Quiche makes a comforting main dish for a family supper or a casual dinner
party. Save time by making and baking the wholesome pastry 24 to 48 hours
ahead of time. You can even prepare the sautéed mixture in advance —just
refrigerate until needed.
Ingredient List
Serves 8
• Basic Pie Pastry Recipe, below
•
• Filling
• 1 medium-sized onion, halved and thinly sliced
• 1 1/2 cups thinly sliced mushroom caps
• 3 cups firmly packed baby spinach
• 3 large eggs
• 1 cup milk, whole or reduced-fat
• 1 tsp. Dijon mustard
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt
• 1 1/2 cups grated Gruyère cheese
Directions
1. Prepare Basic Pie Pastry, and set aside to rest 10 minutes. Grease 91⁄2-
inch deep-dish pie pan. Preheat oven to 400F.
2. Roll pastry into 12-inch circle between two sheets of wax paper or plastic
wrap. Peel off top sheet; invert pastry over pie pan. Peel off second sheet,
then tuck pastry into pan without stretching it, pinching overhang into an
even edge. Chill 15 minutes. Smooth sheet of aluminum foil over pastry (it
should fit like a glove); fill with dried beans or rice. Bake 20 minutes.
Remove pan from oven; lift foil with beans from pan. Using fork, pierce
pastry 6 or 8 times. Reduce oven to 375F, and bake 7 minutes. Cool on
wire rack. Leave oven on.
3. To make Filling: Heat oil in large skillet over medium heat. Add onion, and
cook, stirring, 5 minutes. Add mushrooms; cover, and cook 3 to 4 minutes,
stirring occasionally. Stir in spinach and garlic; cover, and cook 2 to 3
minutes, or until spinach is wilted.
4. Lightly whisk eggs in mixing bowl. Whisk in milk, mustard, pepper and salt.
5. Sprinkle 1/4 cup grated cheese over bottom of pastry. Bake 2 to 3 minutes
to melt cheese.
6. Spread vegetable mixture in pastry shell. Sprinkle with half of remaining
cheese. Slowly pour in egg mixture, then sprinkle with remaining cheese.
Bake 40 to 45 minutes, or until golden brown and slightly puffy. Transfer
to wire rack, and let cool 15 minutes before serving.
Basic Pie Pastry

Makes 1 large pie crust or tart shell
This wholesome plant-oil crust tastes great, and the pastry is easy to work with.
Recipes 2 Page 1188

If it tears when you’re handling it, it’s a cinch to pinch it back together.
• 1 3/4 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 cup canola oil
1. Put flour and salt in large bowl; toss with fork. Make well in center; fill
with oil and water. Blend briefly with fork, then—using wide, sweeping
strokes—stir briskly, until evenly mixed. Dough will be dampish and oily.
2. Put dough on large piece of plastic. Flatten into 3/4-inch-thick disk; wrap
in plastic. Let rest 10 minutes before using.
Recipes 2 Page 1189

Bolognese Sauce
10:15 PM
Bolognese Sauce
Vegetarian Times Issue: April 1, 2002 p.46 — Member Rating: -
Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any
pasta or lasagna dish.
Ingredient List
6 Servings
• 8 oz. whole-grain tempeh
• 1 medium onion, finely chopped
• 1 Tbs. soy sauce or tamari
• 28-oz. can crushed tomatoes in puree
• 1 cup tomato puree
• 2 Tbs. chopped fresh basil or 2 tsp. dried
• 2 Tbs. chopped fresh parsley
• 1 small bay leaf
Directions
1. Using your hands, crumble tempeh into fine pieces. Set aside.
2. In large saucepan, heat oil over medium heat. Add onion and cook, stirring
often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15
seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat,
cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced
and tempeh begins to sizzles.
3. Add remaining ingredients to tempeh mixture and mix well. Cover and simmer
sauce 10 minutes. Season to taste with salt and pepper.
Recipes 2 Page 1190

Ravioli with Sweet Potato Sauce
10:16 PM

Vegetarian Times Issue: January 1, 1999 p.29 — Member Rating:
This mellow sauce served over a hearty pasta combines comfort and elegance in
one easy meal. Serve with some steamed broccoli florets, baby carrots and red
and green bell pepper strips. Round out the meal with slices of fresh Italian
bread.
Ingredient List
4 Servings
• 1 large sweet potato (about 8 oz.)
• 16-oz. pkg. frozen vegetable-filled ravioli or tortellini
• 1 Tbs. butter or soy margarine
• 2 to 3 cloves garlic, minced
• 1 cup low-fat milk or soy milk or as needed
• 1 cup frozen green petite peas, thawed
• Chopped fresh parsley for garnish (optional)
Directions
1. Pierce several holes in skin of sweet potato with a fork. Microwave sweet
potato on high power about 8 minutes or until tender. Plunge potato into
a bowl of cold water (or, if you microwaved an extra sweet potato from
the previous night’s dinner, simply use it as is).
2. Meanwhile, cook frozen pasta in a large pot of rapidly boiling water
according to package directions. Drain well and return to the pot.
3. In small skillet, melt butter over medium heat. Add garlic and cook, stirring
often, for 1 minute. Remove from heat.
4. Peel sweet potato and mash it well in a medium bowl. Stir in garlic and
enough milk to achieve the consistency of a thick sauce. Season with salt
and pepper.
5. Add sauce to cooked pasta in the pot. Stir in green peas and heat through.
Garnish with parsley and serve right away.
Per serving: Calories: 269, Protein: 12g, Total fat: 9g, Carbs: 36g, Cholesterol:
Recipes 2 Page 1191

Eggplant and Portobello Schnitzel
10:17 PM

Oh, what a difference lemon and capers make on oven-fried vegetables! This twist
on classic Wiener Schnitzel is simple to prepare, yet the elegant flavors and
presentation make it ideal for entertaining.
Ingredient List
Serves 8
• Schnitzel
• 1 cup nonfat milk
• 1 large egg
• 2 cups Italian-seasoned dried breadcrumbs
• 8 large portobello mushrooms, stemmed
• 2 medium-sized eggplants, sliced into 1/2-inch rounds
• Lemon-Caper Sauce
• 3 Tbs. unsalted butter
• 3 tsp. capers
• 3 Tbs. lemon juice
• 2 Tbs. parsley, chopped
• Lemon slices and parsley sprigs for garnish, optional
Directions
1. Preheat oven to 350F. Coat baking sheet with cooking spray.
2. To make Schnitzel: Whisk together milk and egg in wide bowl. Spread
breadcrumbs on large plate. Dip mushrooms and eggplant slices into milk
mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set
on prepared baking sheet. Spray vegetables with cooking spray, and bake 10
minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes
more, or until vegetables are tender and breadcrumbs are dark golden brown.
Set aside.
3. To make Lemon-Caper Sauce: Melt butter in saucepan over medium-high
heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and
capers, and cook 1 minute more. Remove from heat, and add lemon juice and
parsley.
4. To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle
with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if
desired. Serve immediately.
Recipes 2 Page 1192

Brazilian Black Bean Stew
10:18 PM

Here's a quick vegetarian version of the Brazilian national dish known as

feijoada. This stew entices the eye with the colorful contrast of black beans and
sweet potatoes and pleases the palate with nourishing ingredients.
Ingredient List
6 servings
• 1 large onion, chopped
• 2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
• 1 large red bell pepper, diced
• 14.5-oz. can diced tomatoes
• 1 small hot green chili pepper, or more to taste, minced
• 2 (16-oz.) cans black beans, drained and rinsed
• 1 ripe mango, pitted, peeled and diced
• 1/4 tsp. salt
Directions
Meal plan:
1. Steam some Swiss chard while the stew is simmering and serve with
warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring
often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until
onion is golden, about 3 minutes.
2. Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2
cups water. Bring to a boil. Reduce heat to low, cover and simmer until
potatoes are tender but still firm, 10 to 15 minutes.
3. Stir in beans and simmer gently, uncovered, until heated through, about 5
minutes. Stir in mango and cook until heated through, about 1 minute. Stir
in cilantro and salt. Serve hot.
mg, Sodium: 211mg, Fiber: 17g, Sugars: g
Recipes 2 Page 1193

Creamy Spinach Potage
10:18 PM

Sweeter, creamier and more flavorful than white potatoes, parsnips form the ideal
vegetable base for a French potage, or thick, creamy soup. Choose small to medium
parsnips that are heavy for their size, and slice them in uniform pieces for even
cooking.
Ingredient List
Serves 8
• 1 large onion, chopped (about 1 1/2 cups)
• 1 stalk celery, sliced (about 1/3 cup)
• 2 low-sodium vegetable bouillon cubes
• 1 1/2 lb. parsnips, peeled and sliced (about 4 cups)
• 3 cups baby spinach
• 1/3 cup low-fat plain yogurt
• 2 Tbs. low-fat milk or plain soymilk
Directions
1. Heat oil in large pot over medium heat. Add chopped onion and celery, and
cook 2 to 3 minutes, or until vegetables are softened. Add 6 cups water,
vegetable bouillon cubes and parsnips. Bring to a boil. Reduce heat to
medium-low, then cover and simmer 20 to 25 minutes, or until parsnips are
tender.
2. Increase heat to medium-high, and stir in spinach. Cook 1 minute, or until
spinach wilts but is still bright green.
3. Transfer soup in batches to blender or food processor, and purée until soup is
smooth. (Or purée soup in pot using an immersion blender.) Season soup to
taste with salt and pepper. Return soup to pot, and keep warm. If making soup
ahead of time, refrigerate it until an hour before you plan to serve it, then
warm soup over medium heat, but do not boil.
4. Just before serving, whisk yogurt and milk in small bowl until smooth. Serve
bowls of soup topped with dollops of yogurt mixture.
Per SERVING: Calories: 82, Protein: 2g, Total fat: 1g, Carbs: 16g, Cholesterol: 1mg,
Recipes 2 Page 1194

Edamame Succotash
10:19 PM
Edamame Succotash
Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a
great variation on this classic dish, standing in for the traditional lima beans.
Edamame are available frozen and fresh, in the pod and shelled. Look for them in
large supermarkets, natural food stores or Asian markets. For a great twist, serve the
succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it
according to package directions, omitting any salt. Drain well.
Ingredient List
Serves 6
• 2 tsp. vegetable oil
• 1/4 cup chopped onion
• 1 1/2 cups fresh or frozen shelled edamame
• 2 cups fresh or frozen corn kernels
• 3 Tbs. white wine or vegetable stock
• 1/2 tsp. salt
• 1 Tbs. chopped fresh basil or 1 tsp. dried basil
Directions
1. Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and
garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and
wine; cook 4 minutes, stirring frequently.
2. Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
Recipes 2 Page 1195

Grilled Cheese with Fig and Basil
10:20 PM

Fresh basil and fig preserves transform good ol’ grilled cheese into a sophisticated
sandwich. Honey-lovers will like this recipe as is; others may prefer the less-sweet
honey-free rendition.
Ingredient List
Serves 4
• 4 oz. chèvre (soft goat cheese)
• 1 Tbs. honey, optional
• 8 thin slices cinnamon-raisin bread
• 2 tsp. minced fresh basil
• 2 Tbs. fig preserves
Directions
1. Combine chèvre and honey, if using, in bowl, and mix until well blended.
Spread about 1 Tbs. mixture on each of 4 bread slices; top with 1/2 tsp. basil
each. Spread remaining slices of bread with 1 1/2 tsp. fig preserves. Close
sandwiches, and lightly coat both sides with cooking spray.
2. Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet.
Place heavy skillet or pot on top of sandwiches; press gently to flatten. Cook 3
minutes on each side, or until bread is lightly toasted (leave skillet or pot on
sandwiches while they cook). Repeat with remaining sandwiches. Serve warm.
Recipes 2 Page 1196

Vegetable-Bean Spirals
10:20 PM
This spicy blend of black beans and crisp vegetables is simply rolled in tortillas, then
sliced to create pinwheels.
Ingredient List
Makes 8 dinner servings, 20-24 appetizers
Bean Mixture
• 1 15-oz. can black beans, drained and rinsed
• 3 to 4 Tbs. prepared salsa
• 1/4 cup packed cilantro leaves and tender stems
• Salt to taste
-
Vegetable Spirals
• 4 9- to-10-inch spinach tortillas
• 1 1/3 cups packed finely shredded red cabbage
• 4 thin carrot sticks, about 8 inches long and 1/2-inch wide
• 4 strips red bell pepper, about 1/4-inch wide
• 8 slices ripe, firm Hass avocado, sprinkled with juice of 1/2 lime
Directions
1. To make Bean Mixture: In food processor, blend beans, 3 tablespoons salsa
and cilantro into thick paste. Add more salsa, if needed for spreadable
mixture. Add salt.
2. To make Vegetable Spirals: Using spatula, spread 3 tablespoons bean mixture
on a tortilla, leaving about 1/2 inch around edges. Sprinkle on 1/4 of cabbage,
and gently press in. Place a carrot stick horizontally about 1 inch from bottom
of tortilla, and place 1 strip red bell pepper above it. Arrange 2 slices avocado,
end to end, on top of carrot.
3. Wrap bottom edge of tortilla over vegetables, and roll tightly. Moisten top
edge lightly with bean paste or water to seal. Gently press roll to shape it into
log. Fill and roll remaining tortillas.
4. To serve, set each roll seam side down on cutting board. Use sharp knife to
trim off edges. Hold roll firmly, and use gentle sawing motion to cut into 5 or 6
pieces, making every other slice on the diagonal. Divide among 8 salad plates,
or arrange on party platter, diagonal sides up.
Recipes 2 Page 1197

Pesto Portobellos
10:21 PM
Pesto Portobellos
These delicious stuffed mushrooms make a fabulous entrée. The hazelnuts are
optional but add a nice crunch. To serve as an appetizer, cut each mushroom into 4
pie-shaped pieces.
Ingredient List
Makes 8 dinner servings, 32 appetizers
• 8 large portobello caps, about 6 inches round
• Salt to taste
• 2/3 cup seasoned breadcrumbs
• 2/3 cup prepared basil pesto
• 1 Tbs. grated lemon zest from 2 large lemons
• 1/4 cup finely chopped hazelnuts, optional
• 1/3 cup grated Romano or Parmesan cheese
• Chopped parsley or mint for garnish
Directions
1. Preheat oven to 450F. Line two shallow roasting pans or baking sheets with
aluminum foil.
2. Gently wipe mushroom caps with damp towel. Use paring knife to pry out any
bits of stems; chop stems finely.
3. Lightly brush tops of caps with oil. Set caps, gill sides up, in prepared pans.
Sprinkle lightly with salt.
4. Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and
hazelnuts, if using. Spoon about 2 rounded tablespoons of topping into each
mushroom.
5. Roast mushrooms on top rack 5 minutes. Switch to bottom rack. Continue
roasting until tender, 10 to 15 minutes total. Sprinkle grated cheese liberally
on each mushroom, and garnish with parsley. Serve warm or at room
temperature.
Recipes 2 Page 1198

Main-Dish Lentil-Vegetable Soup
10:22 PM

This flavorful soup with its protein-rich lentils is substantial enough to enjoy as a
main dish. One note: Even though most lentils today are picked clean, sort through
them just in case to remove any debris.
If you’re pinched for time, skip the initial sauté that starts the soup; however, those
few extra minutes (and the 1 extra pan it takes) greatly enhance the overall flavor.
To add some greens with no extra cooking, chop some baby spinach, and stir it in
just before serving. The heat from the soup will just wilt the spinach.
Ingredient List
Serves 4
• 1 medium-sized yellow onion, chopped
• 2 to 3 carrots, peeled and cut into 1/4-inch dice
• 1 parsnip, peeled and cut into 1/4-inch dice
• 1 small celery root, peeled and cut into 1/4-inch dice
• 1 1/4 cups dried brown lentils, sorted and rinsed
• 6 cups vegetable stock or water
• Minced fresh parsley for garnish
Directions
1. Heat oil in skillet over medium heat. Add onion and garlic, cover and cook until
softened, about 5 minutes; transfer to slow cooker.
2. Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper. Cover,
and cook on low until lentils and vegetables are tender, 6 to 8 hours. To serve,
adjust seasonings to taste, and garnish with fresh parsley.
STOVETOP METHOD: Heat oil in a 5- to 6-quart pot over medium heat. Add onion
and garlic. Cover, and cook 5 minutes to soften. Add carrots, parsnip, celery root,
lentils, stock, tamari, salt and pepper. Reduce heat to low. Cover, and cook, stirring
from time to time, until lentils and vegetables are tender, 1 to 1 1/2 hours. Taste and
adjust seasonings, if necessary. Garnish with parsley, and serve.
Recipes 2 Page 1199

Macaroni and Cheese
10:23 PM
Macaroni and Cheese

Vegetarian Times Issue: December 1, 2003 p.61 — Member Rating:
The ultimate comfort food!

Ingredient List
SERVES 8
• 8 oz. elbow noodles, cooked
• 1 lb. shredded low-fat Cheddar cheese
• 8 oz. soft silken tofu
• 2 cups unsweetened soymilk
• 1 tsp. salt
• 2 Tbs. soy margarine
Directions
2. 2. Mix drained noodles with 2 cups grated cheese, tofu, soymilk, salt, garlic
and margarine. Place in 2-quart ovenproof dish, and top with remaining
cheese.
3. Bake about 40 minutes, or until cheese is bubbly. Remove from oven, and
serve.
Recipes 2 Page 1200

Mushrooms Stuffed with Tomatoes and Olives
10:23 PM

Vegetarian Times Issue: December 1, 2001 p.70 — Member Rating: -
These stuffed mushrooms make delightful mouthfuls. Purchase the mushrooms
where you can hand-pick them so you can choose small caps of uniform size.
Ingredient List
Makes 36 mushrooms
• 1/3 cup chopped walnuts
• 1/2 oz. sun-dried tomatoes, preferably organic (about 6 pieces)
• 1 small all-purpose potato, peeled and quartered
• 3 Tbs. skim milk or soy milk
• 36 small to medium-size mushrooms (about 1 lb.), stems removed and
reserved
• 1 cup finely chopped onion
• 1/8 tsp. crushed red pepper flakes, or more to taste
• 1/2 cup chopped olives
• 2 Tbs. grated Romano cheese, optional
• 2 Tbs. chopped fresh flat-leaf parsley
Directions
1. Preheat oven to 375°F. Spread walnuts on baking sheet, and toast in oven until
lightly browned and fragrant, about 6 minutes. Set aside to cool. Reduce oven
temperature to 350°F.
2. Put sun-dried tomatoes into small bowl, and cover with hot water. Cover with
plastic wrap, and let stand until tomatoes are plump, about 30 minutes. Drain
well, and chop. Set aside.
3. Meanwhile, steam potato quarters until tender, about 15 minutes. Transfer to
small bowl, and let cool slightly. Mash potato quarters with fork, then add milk
and stir until smooth. Set aside. Finely chop enough mushroom stems to equal
1/3 cup, and set aside. Reserve remaining stems for another use; store them
in refrigerator up to 3 days.
4. In large skillet, heat oil over medium heat. Add onion, garlic and red pepper
flakes, and cook, stirring often, until onion begins to brown, about 10 minutes.
Add sun-dried tomatoes, olives, and chopped mushroom stems, and cook,
stirring often, scraping bottom of pan occasionally, 2 to 3 minutes.
5. In medium bowl, mix all ingredients except mushroom caps. Mixture should
be moist but hold its shape well. Add small amounts of water if mixture is too
dry. Season with salt to taste. (Filling can be made ahead and refrigerated up
to 2 days. Return to room temperature, and moisten with additional water if
necessary before proceeding.)
6. Coat shallow baking dish with nonstick cooking spray. Spoon filling into
mushroom caps, mounding slightly. Arrange mushrooms in prepared baking
dish. (Mushrooms can be prepared up to this point and refrigerated, covered,
for 1 day.)
7. Bake until mushrooms are tender when pierced with fork and filling is heated
through, about 20 minutes. Serve warm or at room temperature.
Per mushroom: Calories: 20, Protein: 1g, Total fat: 1g, Carbs: 2g, Cholesterol: mg,
Sodium: 9mg, Fiber: g, Sugars: g
Recipes 2 Page 1201

Southwestern Pinwheels
10:24 PM
This appetizer can be doubled or tripled to serve a crowd. Look for flavored tortillas
in large supermarkets or specialty food shops.
Ingredient List
Makes 20
• 4 oz. light cream cheese, softened
• 1/4 cup finely shredded Mexican-style or sharp cheddar cheese
• 2 Tbs. thinly sliced green onion
• 2 Tbs. chunky salsa or 1/2 Tbs. chopped, canned chipotle chilies in adobo
sauce
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. ground cumin
• 2 (10-inch) green chili or spinach-flavored flour tortillas
• 12 small cilantro strips for garnish
• Spinach leaves
• Salsa
Directions
1. In small bowl, combine cream cheese, shredded cheese, green onion, salsa,
chopped cilantro and cumin; mix well. Spread evenly over tortillas. Place a
layer of spinach over cheese. Roll tightly; wrap in plastic. Chill at least 1 hour
or up to 8 hours.
2. Cut crosswise into 1-inch pieces; arrange cut side up on serving platter.
Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before
serving. Serve with a dollop of salsa on top.
Recipes 2 Page 1202

Smoked Salmon Pasta
10:43 PM
Sm oked Salmon Pasta
○ 8 ounces spaghetti (or other) pasta

○ Salt
○ 1/4 cup pine nuts
○ 1/3 cup chopped shallots (can substitute onions)
○ 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon
juice)
○ 1/4 cup cream
○ 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
○ 2 Tbsp chopped fresh parsley or dill
○ 4 ounces smoked salmon, cut into bite sized pieces
○ Fresh ground black pepper
1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is
heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on
medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts
from pan and set aside.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the
water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let
cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta
package says is appropriate for al dente (cooked but still a little firm).
3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium
heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice,
and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a
slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier
with it than the pasta, take it off the heat.
cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add
back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked
salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly
ground black pepper.
Serves 2 to 3.
Recipes 2 Page 1203

Banana Cookies
10:44 PM
Ba n ana Cookies
○ 1/2 cup of unsalted butter, room temperature

○ 1 cup of sugar
○ 1 egg, room temperature
○ 1 cup of mashed bananas (about 2 ½ large bananas)
○ 1 teaspoon of baking soda
○ 2 cups of flour
○ pinch of salt
○ 1/2 teaspoon of ground cinnamon
○ 1/2 teaspoon of ground mace or nutmeg
○ 1/2 teaspoon of ground cloves
○ 1 cup of pecans (walnuts and chocolate chips are fine alternatives)
1 Preheat the oven to 350°F. C ream the butter and sugar together until light and
fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The
baking soda will react with the acid in the bananas which in turn will give the cookies
their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and
spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto
parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden
brown. Let cool on wire racks.
Makes about 30 cookies.
Sim ply Recipes http://simplyrecipes.com
Pasted from <http://www.elise.com/recipes/archives/007164print.php >
Recipes 2 Page 1204

Kale and Roasted Vegetable Soup
10:45 PM
Ka l e and Roasted V egetable Soup
○ 3 medium carrots, peeled and quartered lenthwise

○ 2 large tomatoes, quartered
○ 1 large onion, cut into 8 wedges or 4 or 5 slices
○ 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick
wedges
○ 6 garlic cloves
○ 6 cups or more of vegetable broth
○ 4 cups of finely chopped kale
○ 3 large fresh thyme sprigs
○ 1 bay leaf
○ 1 15 oz can of Great Northern white beans, drained
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush
rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes,
onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper.
Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally,
about 45 minutes.
2 C ut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in
food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup
broth onto the baking sheet; scrape up any browned bits. Transfer broth and
vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot.
Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding
more broth to thin soup if necessary. Season with salt and pepper. Discard thyme
sprigs and bay leaf.
C an be made a day ahead. Serves six.
Adapted from Bon Appétit magazine.
Recipes 2 Page 1205

Asparagus Soufflé
10:47 PM
A sparagus Sou fflé
This recipe produces a soufflé that has a light asparagus taste. If you prefer a more
pronounced asparagus flavor, start with 1 lb of asparagus and use about 1 1/3 cups of
purée.
○ 3/4 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled,
spears cut into 1-inch pieces
○ Salt
○ 1/4 cup chopped shallots
○ 1 clove garlic, chopped
○ 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
○ 4 Tbsp unsalted butter
○ 1/2 cup finely ground dry bread crumbs
○ 3 Tbsp cake flour (can substitute all purpose flour)
○ 1 1/4 cup whole milk
○ 1/4 teaspoon ground nutmeg
○ Pinch dry ground mustard
○ Pinch ground cumin
○ Pinch ground ginger
○ Freshly ground black pepper
○ 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the
Gruyere)
○ 3 egg yolks, lightly beaten
○ 5 egg whites
○ 6 8-ounce ramekins
1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every
quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool.
2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. C ook
gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat.
3 Purée asparagus and shallot mixture in a blender. Measure out 1 cup of purée.
4 Butter 6 8-ounce ramekins. C oat well with the bread crumbs, reserving leftover bread
crumbs.
5 Make a thick béchamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium
sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the
butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk
to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg,
cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and
let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan.
6 After 15 minutes, remove the béchamel from the heat and stir in the cheese. Transfer
the béchamel and the asparagus mixture to a large mixing bowl (if you have a mixing
bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the
mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the
egg yolks until well combined.
At this point you can make ahead the souffle mixture. Refrigerate to store for up to two
days. Return to room temperature before proceeding.
8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at
least 2 inch sides. Put on a kettle of water to boil.
Recipes 2 Page 1206

9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but
soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg
whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry,
somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the
beaten egg whites into the asparagus mixture, then the remaining three -quarters. Use a
light touch to keep from deflating the egg whites.
10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle
leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place
baking dish on the middle rack in the oven. Pour boiling water into the baking dish around
the ramekins until the water comes up halfway the sides of the ramekins.
11 Bake for 10 minutes at 400°F, reduce the heat to 350°F and bake for about 15
minutes more, until puffed up and golden brown. Don't open the oven door until the
soufflé is just about done, or it may fall.
You can serve the soufflés immediately or you can serve them later. To proceed for
serving them later, let the soufflés sit in the bain marie for 15 minutes. Then use run a
sharp knife around the edges and invert the individual soufflés to a buttered baking sheet.
C ool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days.
Return to room temperature before re-baking. Heat oven to 400°F, bake the souffles on a
buttered baking sheet, not in ramekins, for 7-8 minutes, and serve.
Makes 6 individual soufflés.
Recipes 2 Page 1207

Blondies
10:48 PM
Bl on dies
○ 1/2 cup of butter, melted

○ 1 cup of tightly packed dark brown sugar
○ 1 egg, lightly beaten
○ 1 teaspoon of vanilla
○ 1/2 teaspoon baking powder
○ 1/8 teaspoon of baking soda
○ Pinch of salt
○ 1 cup of all-purpose flour
○ 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally
tasty)
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the
melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the
butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes
out clean. Allow to cool. C ut into squares and serve.
Makes 9 blondies.
Recipes 2 Page 1208

Home Fries
10:49 PM
Hom e Fries
○ 2 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
○ 1/2 of one large onion, or 1 medium onion, thinly sliced
○ 3 Tbsp or more of grapeseed oil, canola oil, peanut oil, or other high smoke-point oil
○ Salt

○ 2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until
just cooked through, drained
○ 2 Tbsp of grapeseed oil, canola oil, peanut oil, or other high smoke-point oil
○ 1 Tbsp of bacon fat (optional, omit for vegetarian version)
○ Salt
1 Heat 2 Tbsp oil in a medium to large skillet on medium high heat until sizzling. Place a
single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions.
Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices,
sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and
onions.
Recipes 2 Page 1209

2 Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the
potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to
see if the bottom edges are browned.
3 Gently flip the potatoes over, a section of the pan at a time, so that the layer that was
on the top is now on the bottom, and the browned potatoes are now on the top. Add
another Tbsp of oil. The oil will help the browning. C over and let cook for another 5 -10
minutes, until the bottom layer is now browned.
4 Once the bottom layer is browned, remove the lid of the pan and let continue to cook for
5 more minutes. This additional cooking will help the potatoes dry out just a little bit
more.
Recipes 2 Page 1210

more.
1 C ut the cooked potatoes into 1/2-inch slices. Heat 2 Tbsp oil in a medium to large skillet
on medium high heat until sizzling. Add sliced onions to pan and cook until softened, 3 to
4 minutes.
2 Add the potato pieces, spread out as much as possible along the bottom of the pan.
Sprinkle generously with salt and freshly ground pepper. C ook until nicely browned on the
bottom, without stirring (about 7-8 minutes). Add 1 Tbsp bacon fat, or more oil to the
pan. Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely
browned.
Recipes 2 Page 1211

Baked Scallops
10:50 PM
Ba ked Scallops
○ 2 lbs scallops (about 4 cups)

○ 1 cup dry white wine
○ Salt
○ 6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
○ 1 medium onion, chopped fine
○ 2 1/2 Tbsp flour
○ 1/2 cup fine bread crumbs
1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch
of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No
longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking
liquid to a separate container and reserve.
2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until
wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture,
whisking vigorously while you do so. As soon as the sauce is thickened, add it to the
scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake
in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Serves 6. Serve with lemon slices.
Recipes 2 Page 1212

Meyer Lemon Marmalade
10:51 PM
Mey er Lemon Marmalade
Note this recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is
thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons
for Meyer lemons in this recipe.
Ingredients
○ 2 1/2 lbs of Meyer lemons (about 9 lemons)
○ 6 cups water
○ 6 cups granulated sugar
Note that the proportion of lemon segments to water to sugar is 1:1:1. So if you don't
have a kitchen scale and don't weigh your lemons to begin with, as you proceed through
this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of
chopped lemon. 6 cups of chopped lemon will be cooked first with 6 cups of water, and
then later 6 cups of sugar are added. You can also do this recipe with 4 cups of chopped
lemons, 4 cups of water, and 4 cups of sugar. Do not double the recipe. Do not reduce the
sugar (if you want a reduced sugar recipe, use a different recipe); the sugar is needed for
the jelly to set.
Equipment needed
○ 1 wide 6 or 8-quart pan (Stainless steel or copper with stainless steel lining, not
aluminum which will leach)
○ A sharp chef's knife
○ A candy thermometer
○ 6 half-pint (8-oz) canning jars
○ C heesecloth, enough to double over and form a bag to hold the seeds for making
pectin, or a Muslin jelly bag
Preparing the fruit
1 Scrub the lemons clean. Discard any that are moldy or damaged.
2 Prepare the lemons. C ut 1/4 inch off from the ends of the lemons. Working one at a
time, stand a lemon on end. C ut the lemon in half lengthwise. C ut each lemon half into
several segments, lengthwise.
Recipes 2 Page 1213

As you cut the lemons into segments, if you can, pull off any exposed membranes. Just
get the ones that are easy to get to, ignore the rest. When you've cut down to the final
segment, cut away the pithy core. Remove all seeds from the segments. Reserve the
seeds and any removed membrane or pith. You will need them to make pectin.
C ut each lemon segment crosswise into even pieces to make little triangles of lemon peel
and pulp.
3 Put all of the seeds, membranes and pith you removed from the lemons into a bag
fashioned out of two layers of cheesecloth or a muslin jelly bag.
First stage of cooking
Recipes 2 Page 1214

4 Place the lemon segments and water into a large, wide pot.
5 Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.
6 Bring mixture to a medium boil on medium high heat. Let boil, uncovered, for about 25
minutes, or until the peels are soft and cooked through. Test one of the lemon peel pieces
by eating it. It should be soft. If it is still chewy, keep cooking until soft.
Remove from heat.
7 Remove the pectin bag, place the pectin bag in a bowl and let cool until it is comfortable
to touch.
Add the pectin and sugar
8 Once your pectin bag has cooled to the point you can handle it, if you want, squeeze it
like play-doh to extract any extra pectin. This is not necessary but will help ensure a good
set. (I like to wear latex-type gloves for this part.) You should be able to get a tablespoon
or two more from the bag. It has the consistency of sour cream. Return this pectin to the
pan with the lemon mixture.
9 Measure out your sugar and add it to the pan with the lemon mixture.
Second stage of cooking
10 Heat the jelly mixture on medium high and bring it to a rapid boil. Secure a candy
thermometer to the side of the pan. The marmalade may take anywhere from 20 to 35
minutes or so to be ready to pour out. After about 15 minutes, start checking it
frequently.
Recipes 2 Page 1215

Too runny to be ready It's wrinkly, so it's ready
11 There are two ways to test that the marmalade is ready to pour out into jars - the
mixture reaching a temperature of 220-222°F (8-10°F above the boiling point at your
altitude) and a bit of it put on a chilled plate "wrinkling up" when you push it with your
finger tip. I do both.
For the wrinkle test, put several small plates into the freezer. As the jelly temperature
reaches 218°F, start testing it by placing a small amount of the hot jelly on a chilled plate.
If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, like
an egg yolk, that's a good sign. Push up against it with your finger tip. If the jelly sample
wrinkles at all, it is time to take the jelly off the heat and pour it out into jars.
When you use a candy thermometer to test the temperature of your mixture, make sure
the probe is NOT touching the bottom of the pan. Make sure that the indentation on the
probe (with modern candy thermometers this is about an inch and a half from the bottom
of the probe) is actually surrounded by the mixture. This may mean that you have to tilt
the pan to one side, to cover the probe sufficiently to get a good reading.
Canning
12 While the marmalade is in its second cooking stage, rinse out your canning jars, dry
them, and place them, without lids, in a 200°F oven. They should be in the oven at least
10 minutes before using them.
13 As the time approaches for the marmalade to be done, boil some water in a tea pot.
Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.
14 Once the jelly has reached 220°F or its "wrinkly" stage, remove the jelly pot from the
heat. C arefully ladle the jelly into the jars, one at a time, leaving 1/4 inch head space at
the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel.
Place the lid on the jar, securing with a jar ring. Work quickly.
15 Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum
seal is created.
Even if the jelly is not firm as it goes into the jar (it shouldn't be), it should firm up as it
cools.
Makes 6 half-pint (8-ounce) jars.
Recipes 2 Page 1216

Baklava
10:51 PM
Ba klava
For the baklava:

○ 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a
combination of them)
○ 1 lb of phyllo dough
○ 1 cup of butter, melted
○ 1/3 cup of sugar
○ 1 teaspoon of ground cinnamon
For the syrup:
○ 1 cup of water
○ 1 cup of sugar
○ 1/2 cup of honey
○ 2 tablespoons of lemon juice
○ 1 cinnamon stick
○ Finely ground pistachios for garnish (optional)
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight).
When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan.
C over with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. C ombine with sugar, cinnamon, and
cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet
with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being
"painted" with the butter.
5 Spoon on a thin layer of the nut mixture. C over with two more sheets of phyllo,
brushing each one with butter. C ontinue to repeat the nut mixture and two buttered
sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo
sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up
a bit, it will just add more texture.
6 C ut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or
until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. C ombine the cinnamon stick, sugar, lemon juice, honey,
and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer
for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish
with some finely crushed pistachios of desired.
Recipes 2 Page 1217

Potato Skins
10:52 PM
Pot ato Skins
○ 6 small to medium sized russet baking potatoes (total 3 pounds)

○ Olive oil
○ C anola oil or grapeseed oil
○ Kosher salt
○ Freshly ground pepper
○ 6 strips of bacon
○ 4 ounces grated cheddar cheese
○ 1/2 cup sour cream
○ 2 green onions, thinly sliced, including the greens of the onions
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either
oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about
an hour until the potatoes are cooked through and give a little when pressed. If using a
microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per
potato. I have found that baking the potatoes in a conventional oven yields potatoes that
are easier to work with (cut and scoop out), the potato seems to adhere to the skins a
little better, but there is hardly a discernible difference in the final product.
2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low
heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. C rumble.
3 Remove the potatoes from the oven and let cool enough to handle. C ut in half
horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped
potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or
another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt.
Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a
roasting pan or broiler pan that can take the heat). C ook for 10 minutes on one side, then
flip the skins over and cook for another 10 minutes. Remove from oven and let cool
enough to handle.
Recipes 2 Page 1218

4 Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the
insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to
the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from
oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin,
sprinkle with green onions.
Serve immediately. Serves 4 to 6.
Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do
not use them. The green indicates the presence of a toxin that develops when potatoes
are exposed to sunlight.
Recipes 2 Page 1219

7 Layer Bean Dip
10:53 PM
7 La yer Bean Dip
○ 2 cups of refried beans, either from one 15-ounce can or homemade

○ 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
○ 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to
taste (or plain chili powder to taste)
○ 1/4 to 1/2 teaspoon ground cumin
○ Salt
○ 1 cup shredded cheddar or Monterey Jack cheese
○ 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled
jalapenos (more to taste)
○ 1 avocado, peeled and chopped
○ 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out
and discarded, chopped
○ 1/3 cup of sour cream, or if you can get it C rema Mexicana (Mexican sour cream)
○ 1/2 small can of sliced ripe black olives
1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to
get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is
greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or
more to taste if we are making the beans from scratch. If you don't have bacon fat, you
can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to
avoid pork, note that most canned refried beans are made with added lard, so check the
ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin
to taste. Note that the avocados and the sour cream will cool down the spiciness of the
beans considerably, so you can afford to be a bit more spicy than you might think. Stir in
salt to taste, depending on how salted your refried beans are to begin with, and depending
on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving
dish. Immediately add the shredded cheese so that the heat from the beans helps melt
the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little,
it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the
sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced
green onions and olives.
Serve immediately with tortilla chips.
Serves 8.
Recipes 2 Page 1220

Pan Seared Salmon with Avocado Remoulade
10:55 PM
Pa n Seared Salmon with Avocado Remoulade
○ 2 large avocados, cut and peeled

○ 3 Tbsp freshly squeezed lime juice (can substitute lemon)
○ 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
○ 1 Tbsp minced shallots or green onion
○ 1 Tbsp minced parsley
○ 1 teaspoon Dijon mustard or to taste
○ Salt and pepper to taste
○ 1 to 1 1/2 pounds of salmon fillets
○ Grapeseed or canola oil
1 Put avocado pieces and lime juice into a food processor or blender and pulse until
blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add
minced shallots (or green onions) and parsley, pulse just until combined. Remove to a
bowl, add mustard, salt and pepper to taste.
2 C oat the bottom of a sauté pan with oil, heat on medium high until almost smoking.
Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into
the pan, skin side down. C ook the salmon until about medium doneness, about 3 -4
minutes per side.
Serve salmon with avocado remoulade sauce.
Serves 4.
Recipes 2 Page 1221

Spaghettini with Walnut-Garlic Sauce
10:56 PM
Quick, easy and very tasty!
From: The Mediterranean Vegan Kitchen
1/4 cup vegetable broth (plus 1/4 cup additional broth-optional)
1 tablespoon unseasoned dry bread crumbs
1/4 teaspoon coarse salt, or to taste
16 ounce spaghettini or other thin pasta
Place the walnuts, oil, parsley, 1/4 cup broth, garlic, bread crumbs and salt
in a food processor and blend until smooth.
Cook pasta and drain. Transfer to a large serving bowl and add walnut
sauce and addition broth if using. Toss well to combine and serve at once.
Calories: 446
Total fat: 16g
Fiber: 4g
Recipes 2 Page 1222

Green Beans In Olive Oil
11:03 PM
1 pound green beans

2 chopped tomatoes
1 teaspoon salt
1 cups water
Trim beans & cut into 3 pieces, wash & drain.

Put onion & tomato into a heavy pan. Sprinkle with salt & rub in lightly
with fingers. Stir in the beans, olive oil & sugar, mix well. Cover & cook for
15 minutes over medium heat. Stir occasionally. The beans will lose their
color & soften. When all the moisture has been absorbed, stir-fry the beans
for 2 to 3 minutes.
Add 1/2 cup water, cover & simmer for 40 to 50 minutes, till the beans are
tender. Add more water if necessary, 1/2 cup at a time. When cooked, the
dish should be very moist but not watery. Serve cold as part of a buffet.
Serves 4.
Recipes 2 Page 1223

Nutritional Yeast Vegan Gravy
11:05 PM

Recipe #14575
by Lindsey Lawrence
1/3 cup unbleached white flour
1/4 cup oil or soy margarine
2 cups water
1. On stovetop, add flour to dry saucepan and toast on low heat until
you smell that it is heated and toasted (similiar to how you would
toast sesame seeds).
2. Add nutritional yeast and then add oil, stirring constantly on
medium heat.
3. Heat until simmering--keep stirin'!
4. Gradually add water and soy sauce, stirring all the while.
5. Stir until thick and add your favorite spices.
Recipes 2 Page 1224

Nutritional Yeast 'Parmesan
11:06 PM
Nutritional Yeast 'Parmesan'

Recipe #49970
This is a vegan parmesan cheese substitute. Do not expect an exact
replacement in taste - if you do you will be disappointed. However if you
use it thinking that it is something that can be used in a similar way, you
may be on to something...
by Missy Wombat
5 min | 5 min prep | 1 jar
1/4 cup sesame seeds
1/4 teaspoon salt
1. Grind all ingredients in food processor or blender until completely
milled.
2. Store in glass jar in fridge for months[if it lasts that long].
3. Use over pasta, sprinkled over salads, or in any recipe where you
would use parmesan cheese.
Recipes 2 Page 1225

Fabulous Tofu With Delicious Nutritional Yeast Recipe
11:07 PM
Fabulous Tofu With Delicious

Nutritional Yeast Recipe #175340
Ok, this one might be a hard sell for the tofu first-timers, but every veg head
knows this recipe as a standard way to bread and pan-fry tofu. I first heard it
from my friend's Mom (a lifetime vegetarian) when I was 16 years old. I've
seen a variation of it in the "New Farm Vegetarian Cookbook" as well. Veg
head or not, give it a try, its pretty fabulous and delicious. fyi: Nutritional
yeast is a non-active yeast loaded with B vitamins and protein, and it tastes a
little cheesy, and little bread-like.
by veg head 4-ever
30 min | 15 min prep | SERVES 5 , 16 pieces
1 (16 ounce) package firm tofu
1 cup nutritional yeast (in the bulk section of the natural grocery
store)
1 tablespoon butter (optional)
salt and pepper
tamari or soy sauce, for dipping
1. Heat a big flat pan to medium/medium high heat with olive oil (and
butter if you want).
2. Drain the tofu block and pat dry with a paper towel. Cut the tofu
widthwise into about 16 thin slices (about half the thickness of a slice of
bread).
3. Bread each slice of tofu with nutritional yeast, make sure each piece is
really well coated before placing it in the pan.
4. Cook the tofu until the edges are golden brown, then flip over and cook
the other side the same. Salt and pepper to taste while in the pan.
5. Serve on toast with tamari or soy sauce for dipping.
Recipes 2 Page 1226

"Chicken Seasoning"
11:09 PM
"Chicken Seasoning"
1 1/3 c. Nutrititional Yeast Flakes
3 T. Onion Powder
2 1/2 t. Garlic Powder
2 1/2 t. Salt
2 T. Parsley
1/2 t. Celery Salt
2 T. Italian Seasoning
1 t. Tumeric
Mix together and store in a ziplock bag for use in recipes that call for
Chicken Seasoning. It is good in Soups, breading meal and for use in
making Scrambled Egg Tofu.
Recipes 2 Page 1227

Vanilla Maple Pudding
11:11 PM
1 package firm silken tofu, 12.3 ounces

1/4 cup canola oil
1/2 cup maple syrup
pinch salt
2 tablespoons arrowroot powder
1 cup vanilla rice or soy milk
1 cup organic apple juice (may substitute peach or pear)
1 tablespoon agar flakes (Asian store or health foods store) fresh
strawberries or blueberries for garnish
In a food processor, blend tofu, oil, maple syrup, lemon juice and salt. Blend
until very smooth, at least one minute, scraping down sides once or twice.
Pour into large mixing bowl and set aside. In a measuring cup, dissolve
arrowroot in milk and set aside.
Heat juice over low heat in a saucepan. Add agar and stir with a whisk
until flakes are completely dissolved. This may take several minutes, so be
patient. When flakes are dissolved, add milk mixture to juice and continue
to stir until mixture thickens. Keep heat at fairly low temperature. You
want it just hot enough before it boils.
Add juice to tofu mixture, add vanilla and mix well. Pour into individual
serving dishes. Garnish with berries while still warm. Serve as is or
refrigerate until more firmly set. Serves 4.
Recipes 2 Page 1228

Here are 2 recipes from our Breakfast Recipe files
11:11 PM
Here are 2 recipes from our Breakfast Recipe files that use Nutritional Yeast
Flakes. These are very very good.Scrambled Tofu Eggs
1 lb. Tofu, water packed - Extra Firm - drain and rinse

1/2 c. Onions, chopped
1/2 c. Mushrooms, chopped
1/4 c. Bell Pepper Chopped
2 T. Green Onions, sliced
1 t. Parsley, fresh or dried
1 t. Chives, fresh and dried
1 T. Olive Oil
2 t. "Chicken Seasoning" See Below
1 T. Nutritional Yeast Flakes
1/2 t.. Salt
1/2 t. Onion Powder
1/2 t. Garlic Powder
1/8 t. Turmeric(for color)
Crumble the Tofu into small chunks. Set aside. In a large skillet, saute the
fresh veggies in oil until soft. Add tofu to skillet. Combine the spices and
sprinkle evenly over tofu. Mix well. Cook over med. heat until dry, about
10-15 min. Another way to prepare this is, to slice the tofu into small 1/4
inch slices and cover with the seasoning, but no veggies.
Brown in skillet with the oil.
Eggless Egg Salad Sandwich Filling
Prepare the Scrambled Tofu Eggs as above and let cool completely. Stir in
Veganaise. Spread on bread to make a Sandwich.
Recipes 2 Page 1229

"Savory Sauce"
11:12 PM
"Savory Sauce"
1/2 lb. firm or extra firm tofu (not silken)
1/4 cup canola oil
2 Tablspoons soy sauce
2 Tablespoons nutritional yeast flakes
2 Tablespoons fresh chopped basil or 1 tsp. dried
basil
2 Tablespoons lemon juice
1 clove garlic minced
Put all ingredients into a blender or food processor and blend.
Recipes 2 Page 1230

Counterfeit Tuna Salad
11:25 PM
2 cups finely shredded carrots

1/2 small onion grated (about a heaping tblspn.)
2 Tblspns. sweet pickle relish
1 Tblspn. lemon juice
1/4 cup mayo or vegan mayo of your choice salt & pepper to taste
In a medium bowl combine carrots, onion, celery and relish.

In a small bowl combine remaining ingredients and mix well. Add to
carrot mixture, mixing well. Chill several hours to blend flavors.
Note: If you have kelp powder toss a sprinkle in, but it's not necessary.
Serves 4 79 calories per serving.
Recipes 2 Page 1231

Moroccan Spice Oil
11:28 PM
Moroccan Spice Oil
2 teaspoons whole cumin seeds

2 teaspoons whole coriander seeds
1 teaspoon whole fennel seeds
In heavy, dry skillet over medium-high heat, toast cumin, coriander and
fennel seeds until fragrant, about 3 minutes. (Be careful not to burn
spices.) Immediately transfer seeds to spice grinder (an inexpensive coffee
grinder will do) or mortar and pestle and grind with cinnamon, ginger
and red pepper flakes.
Return spices to skillet. Add oil and heat just until oil is warmed through,
1 to 2 minutes. Strain oil through a fine-meshed strainer lined with
cheesecloth and store in tightly closed jar.
Makes 1/4 cup.
Just a drizzle of this spicy oil added to beans, grains or vegetables will turn
them into an exciting treat.
Recipes 2 Page 1232

Mediterranean Spice Mix
11:31 PM
3 tablespoons dried rosemary

2 tablespoons ground cumin
2 tablespoons ground coriander
1/2 teaspoon salt
Mix all ingredients in a bowl. Sprinkle (to taste).
Makes 1/3 cup.

5 min prep
SERVES 12
Recipes 2 Page 1233

Navy Bean Stew
11:32 PM
Navy Bean Stew
2 tsps. olive oil

1/4 cup onions, chopped
1 lb. canned navy beans, rinsed and drained
1 tbsp. sage, crumbled
2 tbsps. celery leaves, chopped
2 tsps. lemon juice
Heat oil in a heavy saucepan over medium heat. Saute onion and garlic
3-4 minutes or until onion softens. Add beans, stock, sage, and celery
leaves. Cover saucepan and simmer 25 to 30 minutes, stirring
occasionally.
Remove cover and simmer 5 to 10 minutes or until thickened. Stir
in lemon juice and pepper to taste.
Makes 4 servings.
Recipes 2 Page 1234

Stir-Fried Bok Choy in Garlic Oil
11:34 PM
3 tbsps. peanut oil

1 tsp. salt
1 1/2 lbs. bok choy
4 garlic cloves cut into 1 inch pieces
Heat the wok over a high flame for 1 minute. Add the
oil until it is very hot, look for a wisp of smoke.
Add the salt, garlic and bok choy. Use enough oil to
coat the vegetables thoroughly. Serves 4.
Recipes 2 Page 1235

Roasted Potato Mix
11:39 PM
Roasted Potato Mix
3 1/2 cup sweet potato, cubed, skin removed

3 1/2 cup potato, raw, cubed, red are great keep skin on
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. dried rosemary,

Mix all ingredients together in a large bowl.
Make sure all potatoes are well coated in oil.
Spread potatoes on cookie sheet in one layer.
Cook until potatoes are cooked through (about 30 minutes).
For crispier potatoes broil for a minute or two until well browned.
Makes 14 servings.
Recipes 2 Page 1236

Pan Grilled Portabella Fajitas
11:39 PM
1 pound fresh white mushrooms, cut in 1/4-inch thick slices

8 ounces portabella caps, halved and cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2 -wide strips
2 teaspoons finely chopped fresh jalapeno peppers
8 6-inch flour tortillas, warmed
Trim mushrooms; halve portabellas; slice white and portabella

mushrooms in 1/4-inch thick slices.
In a large skillet, sprinkle salt; heat over high heat until hot, about 5
minutes.
Add mushrooms and garlic. Cook and stir until mushrooms are tender,
about 3 minutes; remove to bowl. Add oil, onion and red pepper. Cook
and stir until tender, about 5 minutes.
Return mushrooms to skillet; stir in jalapeno peppers and, if desired, 1
tablespoon chopped cilantro; heat until hot. Spoon an equal amount into
the center of each tortilla; fold bottom and sides over the filling.
Serve with sour cream, salsa, lime wedges and additional finely
chopped jalapenos, if desired.
Makes 4 servings.
Recipes 2 Page 1237

Marc Antony (faux Caesar)
12:45 AM
I got this recipe a long time ago at a demo by Francis Janes, a chef in
Seattle.
4 Tbs. nutritional yeast

1 Tbs raw tahini
1 Tbs dijon mustard
2 medium cloves garlic, pressed
3 Tbs fresh lemon juice (fresh tastes better)
1 Tbs tamari
1 Tbs extra virgin olive oil
1/3 cup water
Place all ingredients in a blender and blend at high speed for 1 minute. For
optimal flavor, please make at least 1 hour prior to serving and store in
fridge.
my notes: Sometimes I am too lazy to wash the blender afterwards so I

make sure to smush the garlic extra fine and put everything in a jar with a
good seal and shake it up really well. Works fine. This dressing is awesome
on kale and other bitter greens.
Recipes 2 Page 1238

Julia Childs Epices Fines Mix Recipe
7:44 PM
1 teaspoon ground bay leaf
1 teaspoon ground clove
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon paprika
1/2 teaspoon dried savory
1 tablespoon ground white pepper
Combine all ingredients.
Author: Julia Childs

Source: French and Fancy by Jim Boyd, Eugene OR RegisterGuard
Formatted by Chupa Babi: 03.21.08
Recipes 2 Page 1239

Mediterranean Kosher Eggplant Patties - Sepharadim
7:45 PM
1 large eggplant, peeled and cubed

1/2 cup matzo meal
1 egg
1 onion, chopped finely
Parsley, garlic powder, pepper and salt to taste Tomato Sauce
Boil eggplant until very soft. Drain and mash in bowl. Add matzo meal,
beaten egg, onion, and spices. Mix well. Form 3" patties and fry in a little
oil on both sides until light brown. Please bring the sauce to the seder in a
separate container.
Makes 12 patties.
Author: Barbara Jazzo

Source: NVRC: Passover Recipes
Recipes 2 Page 1240

Sara's Notorious Mexican Tofu Dip
7:46 PM
From "Vegetarian Meals for People-on-the-Go" by Vimala Rodgers (Sara is
her daughter) "Goes with just about everything: raw veggies, chips or
crackers.
It doubles as a sandwich filling or as a spread over cornbread. A quick
celery-stick-stuffer. Fabulous complement to alfalfa sprouts."
1 pound firm or extra –firm tofu drained, blotted and crumbled

1 Tablespoon catsup
1 Tablespoon nutritional yeast
1 Tablespoon tamari
2 ribs celery, finely diced
½ cup salsa medium hot
1 or 2 Tablespoons Tofu Mayonaise (I imagine you can use any kind)
"Crumble tofu in a mixing bowl so it's as smooth as possible without using

a blender or food processor. Add remaining ingredients, mix it all together
and blend well. Now taste it using a chip as a dipper, and if you want more
salsa, be sure to add it.
This dip has a distinct, almost addictive flavor. For people who are terrified
of tofu, this dip is an enticing way of introducing them to it."
Recipes 2 Page 1241

Vegetarian Chop Suey
7:48 PM
2 tbsps. dried Chinese mushroom, chopped

2 8 oz. cakes tofu
6 ozs. broccoli or pea pods
4 ozs. fresh mushrooms
6 ozs. bamboo shoots
4 to 5 tbsps. oil
1 tsp. sugar
1 1/2 tsps. salt
1 to 2 onions finely sliced
1 tbsp. soy sauce
2 tbsps. rice wine or dry sherry
1 tbsp. cornstarch
1 tbsp. cold water
Soak dry mushrooms in hot water for 30 minutes, remove and discard
stems. Cut tofu into small cubes. Chop rehydrated dried mushrooms,
broccoli, fresh mushrooms and bamboo shoots into small pieces. Heat wok
over high heat and add half the oil. When oil just smokes add bean curd
and stir-fry until golden brown. Remove bean curd from wok and set
aside. Heat remaining oil in wok, then add broccoli, stir-fry 30 seconds.
Add mushrooms, bamboo shoots and bean curd, cook for 1 minute. Add
sugar, salt, onion, soy sauce and wine. Toss to coat. Combine cornstarch
and water, then add cornstarch mixture. Continue cooking until thickened.
Serve hot.
Yields 4 servings.
Recipes 2 Page 1242

Alicia Silverstone's Crispy Brown Rice Squares
7:48 PM
From Every Day with Rachael Ray

April 2008
MAKES 4 DOZEN
Prep Time: 10 min (plus cooling)
Cook Time: 5 min
1 3/4 cups brown rice syrup (available at health food stores) Pinch sea salt
3/4 cup natural peanut butter or almond butter
7 cups whole grain brown crisped rice cereal
1/2 cup carob chips (optional)
Vegetable oil, for greasing
1. In a small saucepan, heat the rice syrup and sea salt over low heat until
liquefied. Add the peanut butter and cook, stirring, until well combined
and heated through but not boiling, about 5 minutes.
2. Pour the cereal into a large bowl. Using a rubber spatula, stir the peanut
butter mixture and carob chips, if using, into the cereal.
3. Lightly oil a 9-by-13-inch baking dish. Transfer the crispy rice mixture
to the baking dish, pressing into an even layer. Let cool for
1 hour before cutting into squares.
Recipes 2 Page 1243

Red Lentil-Chickpea Burgers
7:51 PM
The Healthy Hedonist
Serves 6
3/4 cup red lentils, sorted and rinsed

1 3/4 cups water
Salt
One 15-ounce can chickpeas, drained and rinsed
1 Tbsp olive oil, plus more for sautéing
1/2 cup minced shallots
3/4 pound carrots, cut into small dice (1 cup)
1 tsp ground cumin
1 cup peas, fresh or frozen
1 tsp fresh lemon juice
Shredded romaine lettuce
Chopped fresh tomatoes
Spicy Peanut Sauce (recipe follows)
Combine the lentils and the water in a medium saucepan, and bring to a
boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally,
until the lentils are tender, about 20 minutes. The lentils should lose their
individual shape and cook into one mass. Cook them as dry as possible as
they can go without sticking. Stir the cooked lentils with a spoon to break
them up, and pour them into a medium bowl. Stir in the chickpeas.
Warm the oil in a medium skillet over medium heat. Add the shallots,
carrots, and 1/4 tsp salt, and cook until the carrots are tender, about 3
minutes. Add the cumin, coriander, and peas, and cook until the peas are
tender, 2 minutes. Stir the vegetables into the lentils along with the
parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the
mixture sit for 10 minutes, or until it is cool enought to handle.
Using your hands, form the lentils into 6 tight patties and place them on a
plate. Cover and chill in the refrigerator until very firm, at least 30
minutes.
Sauté the burgers: Warm a Tbsp of oil in a large nonstick skillet over
medium heat. Add the burgers (these burgers are a bit delicate so do not
crowd the pan). Sauté until golden, about 2 minutes. Turn the burgers
over and sauté on the other side until golden, 2 minutes. Serve each
burger in a pital with Spicy Peanut Sauce, topped with shredded lettuce
and chopped tomatoes.
Spicy Peanut Sauce

Makes 3/4 cup
1/3 cup smooth peanut butter

1 tsp curry powder
1/2 tsp salt
1 Tbsp maple syrup
1 Tbsp chopped fresh ginger
1/3 cup water
1 Tbsp thinly sliced scallions or chives
Combine everything except the scallions in a blender and blend until
Recipes 2 Page 1244

smooth. Stir in the scallions. Store covered and refrigerated
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Recipes 2 Page 1245

Yin and Yang Salad with Peanut-Sesame Dressing
7:52 PM
The Real Food Daily Cookbook
Serves 4
4 cups shredded napa cabbage

3 cups shredded red cabbage
2 carrots, peeled and julienned
1 (2 1/2-inch) piece daikon radish, peeled and julienned
10 green onions, julienned
1 cup Peanut-Sesame Dressing (recipe follows)
4 cups 1/2-inch cubes chilled Gingered Tofu (recipe follows)
2 Tbsp toasted sesame seeds
Toss the cabbage, carrots, radish, and green onions in a large bowl with
enough dressing to coat. Mound the salad into 4 plates. Arrange the tofu
around the salad and sprinkle with the sesame seeds.
Peanut-Sesame Dressing
2/3 cup creamy peanut butter

1/3 cup brown rice vinegar
1/4 cup maple syrup
3 Tbsp water
2 Tbsp tamari
1 Tbsp fresh ginger
2 cloves garlic
1 1/2 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes
1 cup lightly packed fresh cilantro leaves
Blend all the ingredients except the cilantro in a blender or food processor
until smooth and creamy. Add the cilantro and blend just until it's finely
chopped.
Gingered Tofu
Serves 4 to 6
2 (12-ounce) containers water-packed extra-firm tofu

2/3 cup tamari
1 Tbsp minced garlic
1 Tbsp minced peeled fresh ginger
1 Tbsp canola oil
Drain the tofu, cut it into 1-inch-wide strips, and pat dry with paper
towels. Place the tofu on a large baking sheed covered with dry paper
towels and drain for 2 hours.
Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to
blend. Add the tofu, cover and refrigerate at least 4 hours and up to 1
day.
Preheat the oven to 400F. Oil a heavy, rimmed baking sheet with the
canola oil. Drain the tofu and place it on the prepared baking sheet. Bake
for 10 minutes on each side, or until golden brown and heated through.
Serve warm, cold, or at room temperature.

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Recipes 2 Page 1246

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Very Creamy Vegetable Chowder
7:53 PM
From Moosewood Restaurant Daily Special by The Moosewood Collective
This is a crowd-pleasing Moosewood standard. There is nothing more

appealing and satisfying than a sweet, fresh vegetables in a smooth, saucy
Cheddar and cream cheese base: it's food that makes you feel safe and
sound and well cared for.
This soup is sweet and mild and filled with enough vegetables for one
meal, so serve it with a peppery little salad for contrast.
Serves 8 to 10
Yields 11 cups

1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cups diced potatoes
3 cups water or Basic Light Vegetable Stock (I used 2 cans of vegetable
broth)
1 bay leaf
1/2 cup green beans, cut into 1-inch pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas (I used corn in place of the peas since
that's what I had open in the freezer)
2 cups milk (I used skim milk)
1 cup grated Cheddar cheese
2 ounces Neufchatel or cream cheese
In a large soup pot on medium heat, sauté the onions in the butter and oil
for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft,
stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay
leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and
simmer until the vegetables are just tender, about 5 minutes. With a
strainer or slotted spoon, remove about 1 1/2 cups of the cooked
vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook
until the green beans are tender, about 5 minutes. Stir in the peas and
parsley, simmer for 2 more minutes, and then remove from the heat.
Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a
smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.
My notes: This is an excellent soup. It tastes just rich enough, but it's not
at all heavy like a cream soup. I used corn in place of the peas since that's
what was open in the freezer and I would not skip the corn again - it
definitely went very nicely with this soup, just as it does with many
chowders. I also added a sprinkling of crushed red pepper - not only did it
add nice color, but it gave it a nice zing.
__________________
My food blog: The Savory Notebook
Recipes 2 Page 1248

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Recipes 2 Page 1249

Tuscan White Bean Soup with Rosemary Croutons
7:53 PM
Fields of Greens
Makes 8 to 9 cups
1½ cups dried Great Northern beans, about 9 ounces, sorted and soaked
overnight
1 cup dried small white beans, about 6 ounces, sorted and soaked
overnight
2 quarts cold water
1 fresh rosemary sprig
2 fresh sage leaves
2 bay leaves
1 medium-sized yellow onion, diced, about 1½ cups
½ teaspoon dried basil
Salt and pepper
¼ cup dry white wine
½ pound tomatoes, peeled, and chopped, about 1 cup, or 1 8-ounce can
tomatoes with juice, chopped
Grated Parmesan cheese
Rosemary Croutons (recipe follows)
Drain and rinse the two types of beans. Place them in a soup pot and add
the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce
the heat and simmer, uncovered, until the beans are very soft and
beginning to break apart, 30 to 35 minutes. Remove the herbs and set
aside 1 cup whole beans to add to the soup later. Pass the remaining
beans through a food mill, adding their broth or water as needed, then
return them to the soup pot and cook over low heat.
While the beans are cooking, heat the olive oil in a sauté pan and add the
onion, basil, ½ teaspoon salt, and a few pinches of pepper. Sauté over
medium heat until the onion is tender, about 7 minutes. Add the garlic and
sauté for about 2 minutes, then add the wine and cook for 1 or 2 minutes,
until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes,
then combine with the pureed beans. Add the cup of whole beans, ½
teaspoon salt, and a few pinches of pepper. Cover and cook over low heat
for 30 minutes. Thin with a little water if needed and add salt and pepper
to taste.
Garnish each serving with a spoonful of Parmesan cheese and the
Rosemary Croutons.
Rosemary Croutons

¼ baguette, thinly sliced on a diagonal
¼ teaspoon finely chopped fresh rosemary
Preheat oven to 375 degrees F. Combine the olive oil and garlic and brush
it on the baguette slices; sprinkle with the rosemary. Bake on a baking
sheet for 8 to 10 minutes, until the croutons are crisp and very lightly
browned.
Notes: The author suggests using cannellini and lima beans as an

alternative to the other beans. I have had great success with a
combination of Mogette de Vendée and baby lima.

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Dal- Red Lentils with Cumin-Onion Butter
7:54 PM
This is also known as Masoor ki Dal- adapted from Sur la Table

Cooking Classes with Ed Hamann.
1 cup red lentils- masoor dal

4 cups water
1/2 teaspoon ground tumeric (I use Penzey's)
2 tablespoons veggie oil
1 teaspoon cumin seeds
1/4 teaspoon red chili powder (I used cayenne but see note)
1/2 cup coarsely chopped cilantro
Pick through the lentils and remove any stones or other foreign matter.
Place the lentils in a medium bowl and wash in several changes of cold
water. Drain in a fine mesh strainer.
Put the lentils and water in a 3-quart saucepan and bring to a boil over
high heat, stirring frequently. Skim off any foam that rises to the
surface then stir in the tumeric. Partially cover the pan, reduce the
heat to medium-low and simmer, stirring occasionally, until the lentils
are very soft, about 30-45 minutes. The texture should be like a thin
pea soup. Add the salt and lemon juice and stir well tomix. Cover and
keep warm over a very low heat.
Heat the veggie oil in a small skillet over medium-high heat. When hot
toss in the cumin seeds and fry until they darken several shades, about
15 seconds. Add the onion and cook, stirring occasionally, golden,
about 8 minutes. Add the red pepper, stir once, then immediately pour
the entire contents of the pan into the warm lentils. Stir to mix. Serve
garnished with the chopped cilantro or over basmati rice.
Serves 4.
Note: The instructor said to use the red pepper from the Indian store -
more flavor with less bitter-y heat. I loved it using both types of red
pepper.
__________________
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Recipes 2 Page 1251

The Ultimate Black Bean Dip
7:55 PM
1 15 oz. can Black Beans

4 cloves Garlic, minced or pressed
1 teaspoon Ground cumin or to taste
2 teaspoons Chili powder
¼ cup Balsamic Vinegar
Simply put all the ingredients in a food processor and process until
smooth. Some canned beans have more liquid than others, so you may
have to add more vinegar to make the consistency right, but don't use
more than cup vinegar. Serve as a dip for veggies, corn or flour tortilla
chips, pita chips, etc. Use as a second or third dip so that those people
afraid of beans will have alternatives for their veggies. Ranch or spinach
dips always seem to be popular. The vinegar and spices make this bean
dip extraordinarily good, and the flavor seems to take people pleasantly by
surprise. Makes 2 cups.
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Recipes 2 Page 1252

Brown-Rice-Stuffed Grape Leaves
10:16 PM
Brown-Rice-
Stuffed Grape
Leaves
Use Uncle Ben's rice to make
these delicious brown-rice-stuffed
grape leaves.
Makes 32 grape leaves. 1. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onion and cook, stirring, until
• 5 tablespoons olive oil translucent. Add garlic and cook, stirring, for 1 minute. Remove from heat and add mixture to a large bowl, along
with cooked rice, parsley, mint, lemon zest, currants, and pine nuts; stir to combine. Add 1 tablespoon olive oil, 2
• 1/2 onion, finely chopped tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl; stir to combine and set aside.
• 1 small clove garlic, finely 2. Preheat oven to 325 degrees. Place one grape leaf on work surface, vein-side up. Place 1 heaping tablespoon
chopped rice mixture in the center of grape leaf. Roll leaf from bottom up, folding in sides to form a 2-inch log. Place seam
• 1 cup brown rice, cooked side down in a 9-by-13-inch baking dish. Repeat process with remaining grape leaves and rice mixture.
according to package 3. In a large bowl, mix together chicken broth, remaining 2 tablespoons lemon juice, and remaining 3 tablespoons of
directions olive oil; pour over grape leaves. Top grape leaves with lemon slices. Place a second 9-by-13-inch baking dish on
top of grape leaves and lemon slices and fill half way with water to weight down. Carefully transfer to oven and
• 2 tablespoons finely bake until grape leaves are tender, 40 to 50 minutes. Serve immediately.
chopped parsley First published March 2008
• 1 tablespoon finely
chopped mint
• 1 teaspoon lemon zest
• 1/4 cup currants
• 1/4 cup pinenuts, toasted
• 1/4 cup freshly squeezed
lemon juice
• Coarse salt and freshly
ground pepper
• 3 cups homemade or
store-bought low-sodium
chicken broth
• 32 grape leaves (about 1/3
of a 16-ounce jar), rinsed,
dried, and stems removed
• 1 lemon, slice crosswise
into 8 slices
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Recipes 2 Page 1253

Green Beans And Portobello Mushroom Saute
8:17 PM
Title: Green Beans And Portobello Mushroom Saute
Categories: Side Dish
Yield: 4 Servings
1 1/4 lb green beans,trimmed and cut
-in half
Coarse salt
2 T extra-virgin olive oil,2
-turns of the pan
1 T butter
1 onion,chopped
2 portobello mushroom caps
-halved and thinly sliced
1/2 c dry sherry
Note: Rachael Ray
Simmer green beans in salted boiling water 5 minutes. Drain green beans
and return skillet to moderate heat. Add oil and butter to the pan. Add
onions and saute 2 to 3 minutes. Add mushrooms and season with salt
and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans
back to the pan. Heat green beans through and add sherry. Cook for 1 to
2 minutes. Transfer green beans and mushrooms to a serving plate.
Recipes 2 Page 1254

Wild Mushroom Saute
8:18 PM
Title: Wild Mushroom Saute
Yield: 6 Servings
1/2 c (packed) fresh Italian
-parsley leaves
3 garlic cloves
5 T extra-virgin olive oil
1/2 t coarse sea salt
2 lb assorted fresh wild
-mushrooms (such as
-chanterelles,morels,
-boletes,
-portobellos,crimini,
-oyster and
-stemmed shiitakes),large
-mushrooms
-quartered,medium mushrooms
-halved
1 T fresh lemon juice
Additional fresh Italian
-parsley
[Note: Bon Appétit | May 1999 ]
Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside.
Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons
oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss
to coat.
Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat.
Add mushroom mixture and saut? until mushrooms are brown and just
tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture
and lemon juice. Season to taste with salt and pepper. Transfer mixture to
bowl. Garnish with additional fresh parsley and serve.
Recipes 2 Page 1255

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
5:17 PM
Whole-Wheat
Spaghetti with
Vegetables
and Peanut
Sauce
Prep: 15 minutes Total: 20
minutes
For a quick Asian sauce that
takes almost no time to prepare,
mix together peanut butter, soy
sauce, rice vinegar, and sugar.
Serves 4. 1. Cook pasta in a large pot of boiling salted water
• 8 ounces whole-wheat until al dente, according to package instructions.
spaghetti Reserve 1/2 cup pasta water. Add snow peas,
carrots, and tofu to pot; immediately drain pasta
• Coarse salt and ground mixture, and set aside.
pepper 2. In pasta pot, stir together peanut butter, soy
• 4 ounces snow peas, sauce, vinegar, and sugar. Add reserved pasta
tough strings removed mixture; toss gently, adding reserved pasta
• 3 medium carrots, halved, water a little at a time to create a thin sauce that
and shaved with a coats spaghetti (you may not need all the
vegetable peeler water). Season as desired with salt and pepper.
Serve.
• 1 container (14 ounces) First published
firm tofu, drained and cut
into 1-inch cubes
• 3 tablespoons smooth
peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice
vinegar
• 2 tablespoons light-brown
sugar
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Roasted Zucchini With Thyme
5:23 PM
Roasted
Zucchini With
Thyme
minutes
Serves 4. 1. Preheat oven to 450 degrees. Quarter and cut
• 3 zucchini (1 1/2 pounds) zucchini into 1 1/2-inch chunks. Thinly slice onion.
2. On a rimmed baking sheet, toss zucchini and onion
• 1 onion with oil, thyme, salt, and pepper. Roast 30 minutes,
• 2 tablespoons olive oil tossing halfway through. Serve.
• 1 teaspoon dried thyme First published
• 1/8 teaspoon pepper
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Rosemary Potatoes
5:24 PM
Rosemary
Potatoes
Try these potatoes with Steamed
Green Beans and Rosemary
Potatoes
Serves 4. 1. In a 5-quart pot, bring 1/2 inch water to a boil; add
• Coarse salt and ground salt and potatoes. Cover; cook, turning occasionally,
pepper until tender, about 14 to 16 minutes.
2. With a slotted spoon, transfer potatoes to a bowl.
• 1 7/8 pounds red new (Reserve pot of water forSteamed Green Beans
potatoes 3. Sprinkle potatoes with rosemary and oil. Season
• 3/4 teaspoon dried with salt and pepper. Break up potatoes with a fork
rosemary or spoon, tossing to coat; cover to keep warm.
• 2 1/4 teaspoons olive oil First published
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5:26 PM
Garlic
Mashed
Potatoes
Ingredient Directions
1. Place the olive oil in a small saute pan set over medium -low
s heat. Add the garlic, and cook until garlic is soft, about 2
• 1/4 cup olive minutes. Remove pan from heat, and set aside.
oil 2. Peel the potatoes, and cut into 1 1/2-inch chunks. Place chunks
in a medium saucepan filled with cold water. Add 2 1/2
• 4 large cloves teaspoons salt. Bring to a simmer over medium heat. Cook until
garlic, peeled a knife inserted into a potato chunk comes out easily. Drain
and minced potatoes in a colander set over a heat-proof bowl, reserving 1/3
• 3 medium cup cooking water. Transfer potatoes and reserved water to a
Yukon gold medium bowl.
potatoes 3. Using a whisk, mash the potatoes and reserved cooking water
• Salt until smooth. Whisk in the reserved olive oil and garlic. Season
the mashed potatoes with salt, and serve.
First published
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Lemon-and-Thyme Potato Gratin
5:27 PM
Lemon-
and-
Thyme
Potato
Gratin
Lemon zest gives this
dish real lemon flavor
without making the
milk curdle.
Serves 4. 1. Heat oven to 400 degrees with rack in center. Place a baking
• 2 tablespoons sheet on rack below to catch any drips from gratin. Brush a 10 -
unsalted butter, by-5 1/2-inch gratin dish with melted butter.
plus more 2. Cover bottom of gratin dish with one -third of potato slices in an
melted for pan even layer. Sprinkle potatoes with one -third each of thyme,
nutmeg, and lemon zest; season with salt and pepper. Dot with
• 2 pounds butter. Add a second layer, and season. Top with a third layer
Yukon gold of neatly arranged potato slices. Pour milk over potatoes.
potatoes, Sprinkle with remaining third thyme, nutmeg, and lemon zest,
peeled and and dot with butter. Season to taste with salt and pepper.
sliced very Cover with aluminum foil.
thinly 3. Bake for 40 minutes. Remove foil, and continue to bake 10 to
• 2 teaspoons 20 minutes, until top is golden brown and potatoes are tender
chopped fresh when pierced with the tip of a knife. If the top of the gratin is
thyme not golden brown but potatoes are tender, heat the broiler.
• 1/8 teaspoon Place gratin under the broiler for just a few seconds to brown
freshly grated nicely. Serve gratin hot, spooned out into individual servings.
nutmeg Potato gratin will hold well in a low oven (about 200 degrees,
covered with aluminum foil for up to 1 hour).
• Zest of 1 First published
lemon, finely
chopped
• Salt and freshly
ground black
pepper
• 1 cup milk
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Mashed Sweet and Russet Potatoes with Herbs
5:29 PM
Mashed
Sweet and
Russet
Potatoes with
Herbs
In this healthful mash, the
sweet potatoes meet russets,
which contain about 30
milligrams of vitamin C per
eight-ounce spud.
Serves 4. 1. Preheat oven to 400 degrees, with racks in center
• 4 garlic cloves (do not and lower thirds. Put garlic on a small piece of foil;
peel) drizzle with oil. Fold to form a packet, and crimp
edges to seal. Place garlic packet and the potatoes
• 1/2 teaspoon extra-virgin on center rack; place a baking sheet on lower rack to
olive oil catch the juices.
• 2 medium sweet 2. Bake, flipping halfway through, until the sweet
potatoes, pricked with a potatoes are very tender when pierced with the tip of
fork (about 1 pound total) a knife, about 45 minutes. Remove sweet potatoes
• 2 medium russet and garlic from oven; set aside. Continue to bake
potatoes, pricked with a russet potatoes until very tender, about 15 minutes
fork (about 1 pound total) more. Remove from oven; let cool slightly, about 5
minutes.
• 1 tablespoon unsalted 3. Peel potatoes. Pass through a ricer or a food mill into
butter
a medium bowl. Squeeze garlic from skins into bowl
• 2 tablespoons coarsely with potatoes. Stir in butter, parsley, sage, salt, and
chopped fresh flat-leaf pepper. Stir in yogurt, and serve.
parsley, plus a sprig for First published
garnish
chopped fresh sage
• 1 3/4 teaspoons coarse
salt
• Pinch of freshly ground
pepper
• 1/2 cup plain low-fat
yogurt
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Wheat Berries with Vegetables
5:32 PM
Wheat Berries
with Vegetables
Broccoli, onion, tomatoes, yellow
zucchini, and eggplant, coupled
with nutty wheat berries
(unprocessed whole kernels of
wheat), make a lusty dish. This is
an excellent accompaniment to
meat or fish; it can also be served
as an entree.
Serves 8 to 10 as a side dish. 1. Place wheat berries in a small stockpot over high
• 1 cup wheat berries heat. Add the water. Cover; bring to a boil.
Reduce heat to low. Simmer until tender, at least
• 1 quart water 40 minutes. Drain; set aside.
• 1 small head broccoli (about 2. Fill a large bowl with ice and water; set aside.
15 ounces), trimmed and cut Bring a medium pot of water to a boil. Add the
into florets broccoli, and blanch until bright green, 1 to 2
• 2 teaspoons olive oil minutes. Transfer to the ice bath, and set aside.
3. Heat the olive oil in a large skillet over medium-
• 1 medium yellow onion, low heat. Add the onion and garlic, and cook,
peeled and diced stirring frequently, until translucent, about 10
• 2 cloves garlic, peeled and minutes. Raise heat to medium, and add the
minced tomatoes, oregano, zucchini, eggplant, salt, and
• One 28-ounce can pepper; cook, stirring occasionally, until the
tomatoes, chopped vegetables have softened, about 15 minutes. Add
the broccoli and wheat berries, and continue to
• 1/4 cup chopped fresh cook until broccoli and wheat berries are heated
oregano
through, about 3 minutes more. Serve.
• 1 large yellow zucchini, F
quartered lengthwise and
cut into 1/4-inch slices
• 1/2 small eggplant, cut into
1/2-inch pieces
• 1/2 coarse salt
• 1/4 teaspoon freshly ground
pepper
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Pasta and Easy Italian Meat Sauce
5:34 PM
Pasta and Easy

Italian Meat Sauce
Here is a meaty tomato sauce that doesn't
need to cook for a long time to be delicious.
The sauce is based on the famed Ragu alla
Bolognese (sauce in the style of Bologna).
The addition of milk might seem unusual, but
it's traditional in northern Italy -- where butter
and cream, as well as milk, are essential to
the cuisine.
Note: Reserve some of the pasta cooking

water, and add a little to the sauce if it seems
too thick. The water is ideal for adjusting the
consistency of the sauce, and the starch in
the water helps the sauce adhere to the
pasta.
Serves 4. 1. Heat butter and oil in a large saucepan
• 4 tablespoons butter over medium. Stir in carrot, onion, and
garlic. Add ground beef, and cook until it
• 1 tablespoon olive oil turns from pink to brown, about 5
• 1 carrot, grated (about 1/2 cup) minutes.
• 1 onion, chopped 2. Add tomatoes and their liquid, crushing
them with the back of a large spoon. Stir
• 2 garlic cloves, chopped in milk, bay leaf, thyme, nutmeg, 1/2
• 3/4 pound ground beef teaspoon salt, and 1/8 teaspoon pepper.
• 1 can (28 ounces) whole tomatoes Simmer 20 minutes.
3. Meanwhile, in a large pot of boiling
• 1/2 cup milk salted water, cook fettuccine until al
• 1 dried bay leaf dente according to package instructions,
• 1/2 teaspoon dried thyme about 12 minutes. Reserve about 1/2
cup of the cooking water; drain
• 1/4 teaspoon ground nutmeg fettuccine, and return to the warm pot.
• Coarse salt and ground pepper Add meat sauce, and toss. Add pasta
• 1 pound fettuccine water as needed if the sauce seems dry.
To serve, sprinkle with Parmesan.
• Grated Parmesan, for serving First published
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Honey Dijon Sauce
5:41 PM
Honey Dijon Sauce - 6g carbs, 0g fiber
1 (12 oz.) package soft silken tofu

5 Tbs dijon mustard
4 Tbs honey
Mix all ingredients well in food processor or blender. Keep refrigerated.

Serve with chicken or veggie nuggets, pork, beef, fish and poultry.
Yield: 1 3/4 cups.
Serving size: 2 Tbs. Per serving: 41 calories, 1 g fat (0 g sat fat), 2 g

protein (1.5 g soy protein), 6 g carbohydrate, 35 mg sodium, 0 mg
cholesterol, 0 g dietary fiber.
-----
Recipes 2 Page 1267

Fettuccine with Tofu and Zucchini
5:43 PM
11 ounces fettuccine, or other pasta

2 tsp. unsalted butter
1 Tbs. plus 1 tsp. olive oil
1/2 lb. onions, thinly sliced
1/2 lb. zucchini, cut into 1/2 inch cubes
3/4 tsp. dried ground Basil, or 1/3 cup fresh, chopped
1/8 tsp. salt, (optional) or to taste
11 ounces firm tofu, cut into 1 inch slices
2 Tbs. plus 2 tsp. grated Parmesan cheese
Cook fettuccine in boiling salted water until al dente. Drain. Return pasta
to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick
skillet over medium high heat. Sauté onions 2 -3 minutes, stirring
frequently. Add garlic and zucchini and continue to sauté another 4 -5
minutes or until zucchini softens. Stir in basil, salt and pepper to taste.
Transfer vegetables to a platter and keep warm. Add tofu slices to skillet
and sauté 4-5 minutes, stirring gently, or until tofu is just cooked
throughout. Combine vegetables, tofu and pasta in a serving bowl. Serve
with Parmesan.
Serves 4
Preparation time: 15 min., Cooking time: 25 min.
Source: Frontier Natural Products

Per Serving: calories 646, fat 11.5g, calories from fat: 16%, protein 24.9g,
cholesterol 7mg,Carbohydrates 113.2g, dietary fiber 6.3g
Dietary Exchange: milk : 0.0, vegtable : 0.8, fruit : 0.0, bread : 7.1, lean
meat : 0.2, fat : 1.6, sugar : 0.0, very lean meat protein : 0.5
Recipes 2 Page 1268

Miniature Tofu Chocolate Pudding
5:44 PM
16-ounce tub silken tofu

3/4 cup semi-sweet chocolate chips
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer
to a small saucepan and add the chocolate chips. Cook over medium low heat,
stirring often, until the chocolate chips have melted. Stir in the maple syrup
and optional vanilla.
Allow to cool completely, then serve at room temperature.
Serves: 4
Source: Nava Atlas

Silken tofu is a great base for pudding—it has just the right consistency, and
it spares you from bothering with a flour-thickened milk sauce, which tends to
scorch and lump.
Recipes 2 Page 1269

Dakota Smashed Pea and Barley Soup
5:45 PM
Dakota Smashed Pea and Barley Soup (From the California Pizza Kitchen
"Pasta, Salad, Soups, and Sides"
cookbook)
"I've had so many customers say they cannot believe that this soup is
nonfat," reports Katie Cooper, a server at the CPK in Santa Barbara,
California. "They say it tastes too good to be healthy." We hear that again
and again about this unusual version of good-old split pea soup, made more
robust by the addition of barley, vegetables, and lively seasonings.
1 lb dried split peas, sorted and rinsed

1/2 cup pearl barley
2 quarts water
2 bay leaves
1 tsp salt
1 Tblsp soy sauce
1 Tblsp chopped fresh thyme (or 1/2 Tblsp dried)
2 tsp minced garlic
1/2 tsp rubbed dried sage
Large pinch ground cumin
1 1/2 cups diced carrots
1/3 cup finely diced celery
1. In a large pot or saucepan, combine the split peas, barley, water, bay
leaves, salt, soy sauce, thyme, garlic, sage, and cumin. Bring to a boil over
high heat. Reduce the heat to a bare simmer, cover, and cook for 1 hour,
stirring occasionally.
2. Stir in the carrots, onion, and celery. Cover and simmer until the
vegetables are tender, 20 to 30 minutes more. Discard the bay leaves.
Ladle into warmed soup bowls and garnish with scallion greens.
Recipes 2 Page 1270

Sauteed Chickpeas with Cinnamon
5:46 PM
1 tbsp. olive oil

1 cinnamon stick, broken in half
1 lb. canned chickpeas, rinsed, drained and patted dry
2 tsps. fresh lemon juice, or to taste
1/4 cup fresh cilantro, chopped
Heat oil in a heavy nonstick skillet over medium high heat. Saut
cinnamon sticks 1 to 2 minutes until fragrant. Stir in chickpeas and
sauté about 8 minutes, stirring frequently, until browned and crisp.
Transfer chickpeas to a bowl. Add remaining ingredients and salt and
pepper to taste. Toss.
Makes 4 servings.
Recipes 2 Page 1271

Bean and Tomato Casserole
5:47 PM
1 can green beans, drained or frozen or fresh
1 16 ounce can stewed tomatoes
pepper to taste
3 tablespoons dry bread crumbs
1 tablespoon margarine
In a 1 1/2-quart casserole, mix green beans with stewed tomatoes, pepper,
and basil. Sprinkle with bread crumbs and dot with margarine. Bake in a
preheated 425 degree oven for 25 minutes, or until hot and bubbly. Serve in
individual dishes. Serves 6.
Recipes 2 Page 1272

Sweet Potatoes with Dates
5:48 PM
Dressing:
1 tablespoon balsamic, red wine, or raspberry vinegar
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 cup toasted slivered almonds
1 1/2 pounds sweet potatoes, peeled and cut into 1 -inch cubes
Dressing: In a mixing bowl, combine the ingredients, then set aside.
In a large saucepan fitted with a steamer, place the potatoes and steam
for 7 to 10 minutes or until just tender. Do not overcook.
Place the sweet potatoes in the bowl with the dressing and toss to mix
evenly. Serves 4.
Recipes 2 Page 1273

Sesame Stir-Fried Bean Shoots With Garlic (Asian)
5:49 PM
1 pound bean shoots
1 slice fresh ginger, peeled and crushed
1/2 teaspoon salt
2 tablespoons broth
1 pinch sugar
Asian sesame oil to taste
Sprinkle roasted sesame seeds on top when served
(optional)
Rinse the shoots in cold running water. Drain and dry in a salad spinner
or thoroughly pat dry with paper towels.
Heat a wok or large skilley over medium heat. When hot, add the oil, garlic,
ginger and salt and toss and stir until fragrant, about 30 seconds.
Increase the heat to high, add 2 or 3 handfuls of shoots, and toss and stir
until wilted, about 30 seconds. Push the shoots up the sides of the wok and
add another 2 or 3 handfuls. Toss and stir until wilted, about 30 seconds.
Push the shoots up the sides of the wok and repeat until all the shoots have
been added to the wok and cooked. If water accumulates in the bottom of the
wok, push the shoots up the sides to allow the liquid to reduce. Add the stock
and sugar and toss and stir until the liquid is reduced to a few tablespoons,
1 to
2 minutes. Season with sesame oil.
Transfer to a bowl and serve immediately.
Recipes 2 Page 1274

Spinach, Jicama and Grapefruit Salad
5:49 PM
2 tsps. poppy seeds
3 grapefruit, pink or red
2 tbsps. white wine vinegar
2 tbsps. olive oil, extra-virgin
1 tbsp. coarse-grain mustard
1/2 tsp. honey
salt and freshly ground pepper
3/4 lb. fresh spinach, washed and torn, 16 cups
1/2 small jicama, peeled, cut in matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring
constantly, until aromatic, 1 to 2 minutes; set aside Place onion slices in
small bowl; add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit
and discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membranes; reserve the segments in a
small bowl. Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover. Bring to a
simmer over medium heat; cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and
reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
In a sald bowl, combine spinach, jicama, and reserved onions and
grapefruit sections. Drizzle with the dressing and toss. Arrange on salad
plates and garnish with the toasted poppy seends. Serves 8.
Recipes 2 Page 1275

sicilian-style potato gratin
5:51 PM
sicilian-style potato gratin Bon Appétit | March 2008
Capers, a common ingredient in traditional Sicilian

cooking, give this gratin a tangy, briny flavor. Serve
alongside whole roasted fish, roast pork, or sautéed
chicken breasts.
Makes 6 servings
Roy Finamore
(photo by: Mitchell 1 garlic clove, halved

Feinberg) Olive oil for brushing plus
4 tablespoons, divided
Coarse kosher salt
2 1/4 pounds russet potatoes, peeled, very thinly
sliced
8 tablespoons (packed) grated Pecorino Romano
cheese, divided
3 tablespoons drained capers
Preheat oven to 350°F.

Rub 13x9x2-inch glass baking dish with cut side of
garlic clove. Brush dish with olive oil. Heat 2
tablespoons oil in heavy large skillet over medium
heat. Add onions, sprinkle with coarse salt, and sauté
until soft and beginning to brown, stirring frequently,
about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared
dish.
Sprinkle with coarse salt and pepper. Scatter half of
onions over. Sprinkle with 2 tablespoons Pecorino
Romano and 1 tablespoon capers. Repeat layering
with half of remaining potatoes, coarse salt and
pepper, remaining onions, 2 tablespoons Pecorino
Romano, and 1 tablespoon capers. Drizzle with 1
tablespoon olive oil.
Arrange remaining potato slices over.
Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with
remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on
potatoes to compact gratin.
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20
minutes.
Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin
uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10
minutes at room temperature before serving.
Recipes 2 Page 1276

minutes.
Recipes 2 Page 1277

Asian Salad with Salmon
10:28 PM
Asian Salad with

Salmon
You can leave out the almonds and
dried apricots, or substitute other types
of nuts and dried fruit, such as
cashews, peanuts, mango, or
pineapple.
This recipe was submitted by Everyday

Food reader, Marc Glomb, of San
Francisco, California.
Serves 4. 1. Heat broiler. Place salmon fillets on a rimmed
• 2 skinless salmon fillets (6 to 8 baking sheet; season generously with salt
ounces each) and pepper. Broil until fish is just cooked
through, 8 to 10 minutes. When cool enough
• Coarse salt and ground pepper to handle, cut into large chunks.
• 1/4 cup rice vinegar 2. In a large bowl, whisk together vinegar, oil,
• 3 tablespoons toasted sesame and honey; season with salt and pepper. Set
oil aside 2 tablespoons dressing.
3. To remaining dressing, add napa and red
• 2 tablespoons honey cabbage, carrots, onion, almonds, and
• 1/2 small head napa cabbage, apricots; toss.
shredded (about 4 cups) 4. Divide salad among four plates; top with
• 1 small head red cabbage, salmon. Drizzle reserved dressing over
shredded (about 4 cups) salmon.
First published
• 2 large carrots, shredded
• 1/4 cup finely chopped sweet
onion, such as Vidalia
• 1/2 cup sliced or chopped
toasted almonds
• 1/2 cup coarsely chopped dried
apricots
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Chicken, Edamame, and Noodle Stir-Fry
10:32 PM
Chicken,
Edamame, and
Noodle Stir-Fry
minutes
A one-bowl dinner, Japanese style.
If you can't find udon noodles, use
linguine -- just break the noodles in
half before boiling them. Edamame
are green soybeans.
Serves 4. 1. In a large pot of boiling salted water, cook
• coarse salt and ground noodles until al dente, according to package
pepper instructions. Drain, and rinse under cold water;
drain again, and set aside.
• 8 ounces udon noodles or 2. While pasta is cooking, in a medium bowl, toss
linguine chicken with cornstarch; season with salt and
• 2 boneless, skinless chicken pepper. In a large nonstick skillet, heat 1
breast halves (6 to 8 ounces tablespoon oil over medium -high. Cook chicken in
each), cut crosswise into thin two batches, until light brown on the outside and
strips opaque throughout, 2 to 4 minutes. Transfer to a
• 1 tablespoon cornstarch plate (reserve skillet).
3. Add remaining tablespoon oil to skillet; add onion
• 2 tablespoons vegetable oil and garlic. Cook, stirring frequently, until
• 1 small red onion, halved softened, 1 to 3 minutes. Add cabbage, and cook,
and thinly sliced stirring frequently, until tender, 2 to 4 minutes.
• 2 garlic cloves, thinly sliced 4. Add edamame, vinegar, soy sauce, chicken, and
noodles; season with salt and pepper. Cook,
• 1/2 napa cabbage (about 1 tossing, until noodles and edamame are warmed
pound), thinly shredded
through, 3 to 5 minutes.
• 2 cups frozen shelled First published
edamame
• 2 tablespoons rice vinegar
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Spring Ragout Recipe
3:38 PM

It is important to have all your ingredients w ashed, prepped and ready to go before
you even get near the stove. The w hole thing comes together fast and furiously. The
edible flow ers you see here are flor de kale morado, unlike many other other edible
flow ers you might find they can stand up to a bit of cooking - it softens up their
stems a bit and makes them a more pleasant texture to eat.
20-30 fav a bean pods, removed from puffy shells
ex tra v irgin olive oil
fine grain sea salt
1 bunch thin asparagus, cut into 1/2-inch segments
1 1 /2 cups peas, freshly shelled or frozen
zest of one lemon
splash of cream
pecorino cheese (Parmesan would be a fine alt.)
edible flowers for garnish (totally optional)
Cook fav a beans for about a minute in a pot of salted water. Drain, run under cold
water, and shell 2nd lay er. To do this pinch each fava to break the skin and gently
squeeze to separate the bean from the skin. Set aside.
In a cold skillet big splash of oliv e oil, 2 big pinches of salt, and 2 tablespoons of water.
Heat ov er medium high heat and when the water starts bubbling add the asparagus
spears. Cov er and cook for 30-45 seconds, longer if the asparagus is thicker until it is
barely tender and bright green. Stir in the peas peas and cook uncovered for another
20 seconds or so (maybe a touch longer if y ou were using peas that were frozen). Stir
in the lemon zest, the tiniest splash of cream, and serve garnished with edible flowers.
Serv es 4.
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Recipes 2 Page 1280

3:49 PM
Plump Pea Dumpling Recipe

Scan the notes in the original entry for more dumpling making tips, I've outlined 4
or 5 important ones there. Also, the instructions here are for steaming the
dumplings, but I also had success pan-frying them in just enough olive oil to cover
the bottom of the skillet. Cover and cook in a single layer until the bottoms are
deeply golden, flip using a metal spatula, cover and cook until the other side is
brow ned.
2 cups (about 1 0 ounces) cups peas (freshly shelled or frozen)
2/3 cup ricotta cheese
scant 1 /2 tea spoon fine grain sea salt
1 small shallot, minced
1 /3 cup grated Parmesan
zest of one large lemon
1 package of wonton wrappers, or round wrappers
special equipment: bamboo steamer (or see head notes for alternative cooking
method)
Bring a medium saucepan of water to a boil. Salt the water (as y ou would pasta water)
and add the peas. Cook until bright green in color and puffy , about a minute if the
peas were frozen, less if y ou started with fresh ones.
Drain the peas and run under cold water for one minute to stop the cooking.
With a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and
salt into a puree. I like a bit of tex ture, so I don't go too far. Return the mix ture to a
big bowl and stir in the shallots, Parmesan, and lemon zest. Taste. Add more salt if
needed.
Fill the dumplings using an assembly line technique - a dozen at a time (for the most
part following the instructions on the wrapper packaging). Place twelve wrappers out
on the counter, drop a v ery scant teaspoon of filling onto each wrapper, rub the
perimeter of each wrapper with a wet finger seal, fold (most packages have diagrams),
and set aside on a plate. Do the nex t dozen and repeat until all the filling is used up.
Set up y our steamer, rub each dumpling with a bit of oliv e oil, arrange the dumplings
in a single lay er (being careful not to overlap), and steam for about three minutes -
until the dumplings are tender and transluscent. Sprinkle with a touch of salt and
enjoy .
Makes about 4 dozen dumplings.
Pasted from <http://www.101cookbooks.com/archives/print/plump-pea-dumplings-recipe.html>
Recipes 2 Page 1281

Strawberry Panzanella Recipe
3:54 PM

When shopping for strawberries I prefer ones that are on the smaller side, fragrant,
and a deep red in color. The bread y ou see in the above photo is a loaf of Acme Bread's
walnut lev ain. I suspect their whole wheat seeded loaf would be perfect as well. Use a
serrated bread knife to cut the bread into cubes. To v eganize the recipe toss the bread
cubes with olive oil / brown sugar (but don't heat it) before baking, and skip the
y ogurt.
1 /4 cup unsalted butter
1 /4 cup + 2 tablespoons (raw) brown sugar*
couple pinches of fine grain salt
1 pound loaf of hearty , substantial day -old bread, cut into 1 -inch cubes
1 + pint basket of ripe strawberries, trimmed and cut into matchsticks
a 7 or 8 ounce container of plain (Greek) y ogurt
poppy seeds for garnish
Preheat ov en to 350F degrees. In a large pot melt the butter. Stir in the sugar and salt.
Stir until the sugar dissolv es and remove from the heat. Add bread cubes and toss,
coating the bread cubes. Toss for a minute or so to get decent coverage. Pour the
bread out onto a baking sheet and arrange them in a single lay er. Toast for about 1 5
minutes or until bread is well toasted, tossing every 5 minutes to make sure all bread
surface areas get golden and crunchy.
In the meantime, place half the chopped strawberries in a small bowl and mash them
with the remaining 2 tablespoons of brown sugar. I found a potato masher works well
for this. Keep mashing until berries are super juicy and appetizingly chunky - this is
y our dressing.
When the bread cubes are done toasting (and have had a few minutes to cool and
crisp up), toss them in a big bowl with the mashed berries. Add the remaining
chopped strawberries and toss a bit more. Giv e the yogurt a good stir, and serve on
the side garnished with poppy seeds (feel free to sweeten it a bit to y our liking).
Serves 6 or so.
*I use one of my favorite raw brown sugars in this recipe to get the best brown
sugar flavor (alternately, seek out a great muscavado sugar), but for those of you
w ho w ant to sw ap in honey or agave nectar - I suspect
Pasted from <http://www.101cookbooks.com/archives/print/strawberry-panzanella-recipe.html>
Recipes 2 Page 1282

Coconut Macaroon Pancake Recipe
3:57 PM

Look for shredded coconut w here each thread is thin and at least 1 /2-inch long. Not
dusty or fleck-like. If you make the batter the night before, the batter w ill thicken up
quite a bit. Give it a stir, but dont w orry about it beyond that. Drop little scoops onto
the griddle - they w ill flatten out w hen they come into contact w ith the heat. They go
from golden to burnt in a flash, so stay attentive. I prefer to use w hole w heat pastry
flour for this recipe but you can substitute w hatever you have on hand - all-purpose
flour, or regular pastry flour. Lemon zest might be a great addition, as w ould
ginger, and/or toasted, chopped macadamia nuts.
1 1 4-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1 /2 teaspoon fine grain sea salt
3 large eggs. whisked in a medium bowl
In a small saucepan heat the coconut milk and honey, bring barely to a simmer.
In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the
coconut milk into the flour mixture.
Whisk about 1 /3 cup of the coconut mix ture into the eggs. Now quickly mix the eggs
back into the large bowl of coconut batter. Stir until well combined. You can do this
the night before if y ou like.
Heat y our fav orite non-stick (or very well-seasoned) skillet, pan, or griddle to
medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop
of water dropped onto the pan starts to dance, y ou are in the ballpark. Drop a heaping
tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the
pancake bottom is deep golden in color, then flip with a spatula and cook the other
side until golden and cooked through. Repeat with the remaining batter.
Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.
Pasted from <http://www.101cookbooks.com/archives/print/coconut-macaroon-pancakes-recipe.html>
Recipes 2 Page 1283

Cumin-spiked Tofu Recipe
3:58 PM

It is important to let the marinating tofu do its thing (at the very least) for a few
hours - preferably overnight. I'll also mention that I always seek out organic soy
products.
1 2 ounces extra-firm organic tofu
1 tablespoon garam masala spice blend
6 medium clov es garlic, crushed then chopped
1 /4 teaspoon fine grain sea salt
1 tablespoon lemon juice, freshly squeezed
1 7 or 8-ounce container of Greek y ogurt
Unwrap the tofu. Dry it off by patting and pressing with a few paper towels. Cut
the tofu into slabs roughly the size of a business card, with the thickness of a
pencil.
In a wide, shallow rimmed dish (a tart pan or pie dish works great) whisk together
all the remaining ingredients. Place the tofu in the marinade in a single lay er and
gently coat the tofu with the y ogurt. Cov er and refrigerate for (at least) a few
hours. I sometimes leave it marinating for a few day s, cooking the tofu when
needed.
In a grill pan, or on a grill, cook the tofu (retaining some of the y ogurt slather on
each piece) over medium heat until the tofu is cooked through and the surface of
the tofu has nice color. Flip once along the way . If the pan/grill is too hot the
outside of the tofu will ov ercook before the inside is hot, so be mindful of this.
Serv e over this carrot salad.
Serves about 4.
Pasted from <http://www.101cookbooks.com/archives/print/cuminspiked -tofu-recipe.html>
Recipes 2 Page 1284

Lazy Day Peanut Noodle Salad Recipe
4:01 PM

I used asparagus in this version, but you can use any of your favorite
in-season vegetables. This time of year peas, asparagus, and carrots
all make great additions to the noodles and peanut sauce.
1 8 ounce package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch
segements
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts
12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat
the tofu in a skillet if you like, but cold is good too)
Big a large pot of water to a boil. Boil the soba noodles per package
instructions.In the last minute or so of cooking toss in the asparagus.
Drain noodles and asparagus, run under cold water for about a minute
to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar,
garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium
bowl. Thin with hot water - the amount you'll need depends on the
original consistency of your peanut butter. I like it the consistency of a
thin (non-Greek) yogurt. Taste and season with a bit more salt if
needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu
with a big splash of the dressing. I reserve a bit of each ingredient to
sprinkle on top of the serving platter to make it look nice. Add more
dressing a bit at a time, until the salad is dressed to your liking,
reserving any extra for another use. Taste, sprinkle with more salt if
needed, and enjoy!
Serves 6 - 8.
Recipes 2 Page 1285

Lemon Tart
4:22 PM
Lem on Tart
Garnish with fresh mint and sneak some bites of the mint in between bites
of the tart for even more fun with the flavors.
Ingredients
Candied Zest:
• 1 cup lemon zest, julienned
• 1 cup sugar
Crust:
• 1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room
temperature
• 1/2 cup sugar
• 1 large egg, beaten
• 1/4 teaspoon almond extract
• 1 Tbsp lemon juice
Lemon curd:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup creme fraiche
• 2 large eggs
• 3 large egg yolks
• 3/4 cup fresh lemon juice
• 3/4 cup sugar
• 1 1/2 teaspoon lemon zest
Equipment needed:
• 10-inch tart pan with a removable bottom
• Pastry blender or two blunt dinner knives
• Double boiler and several metal mixing bowls
Method
Candied Citrus Zest
1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring
to a boil. Remove from heat, drain the water. Fill up with water again and
repeat. Bring to a boil, remove from heat, then drain. Add water again,
this time adding the sugar as well. Simmer for 30 minutes, drain.
2 Spread the zest out on a sheet of parchment paper. Let dry overnight at
room temperature (do not put in the refrigerator). The next day toss the
zest with a little more sugar.
Make the Crust
Recipes 2 Page 1286

3 Combine flour, salt, butter, and sugar in a bowl. Use a pastry blender, or
two blunt dinner knives, to cut the butter into the flour until the dough
forms flaky crumbs and lumps. You can also just mix with your fingers.
With a wooden spoon, mix in the egg, almond extract, and lemon juice.
Continue to mix until the dough clumps; at first it may seem very dry.
Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an
hour.
4 Pre-heat oven to 350°F.
5 Let the dough sit at temperature for at least 10-15 minutes before
attempting to work with it. Allow the dough to relax enough to become
somewhat pliable before rolling out. Roll out the disk between two sheets
of parchment paper (or wax paper), to a circle 2 inches larger in diameter
than your tart pan (about a 12-inch round).
6 Press the dough into the tart pan. Use your rolling pin to level the dough
along the edges of the pan. Place aluminum foil over the foil and gently
Recipes 2 Page 1287

mold it to the dough in the pan. Add pie weights (dried beans work well,
though after you use them once for pie weights, keep them as your pie
weight beans and don't try to cook with them.) Bake for 20 minutes.
Remove from oven and let cool.
Lemon Curd
7 Melt butter and creme fraiche together over a double boiler, stirring to
combine. (If you don't have a double boiler, bring a couple inches of water
to simmer in a saucepan, place a stainless steel bowl on top of the
saucepan, making sure the bottom of the bowl is not touching the
simmering water.) Remove top pan from heat and set aside.
8 In a bowl over a double boiler, whisk the eggs and egg yolks just long
enough to warm them. Remove from heat and beat in the butter mixture,
then the lemon juice. Strain the mixture through a sieve into a clean bowl
and place over the simmering water. Add the sugar and zest and whisk
until warm to touch, about 4 minutes.
Assemble the Tart

9 Pour the lemon curd into the crust and bake at 350°F for 25 minutes or
until set in the middle. Let cool on a rack. Chill in the refrigerator. When
ready to serve, top the tart with candied lemon zest. Garnish with fresh
mint.
Simply Recipes http://simplyrecipes.com
Recipes 2 Page 1288

Rice Pudding
4:27 PM
Rice Pudding
Ingredients
• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of long or short grain white rice
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of ground cinnamon
• 1/3 cup (40 grams) raisins
Method
1 In a medium heavy bottomed saucepan, combine milk, rice and salt and
bring to a boil over high heat. Reduce heat to low and simmer until the
rice is tender, about 20 minutes. Stir frequently to prevent the rice from
sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well
mixed. Add a half cup of the rice mixture - a tablespoon at a time -
beating to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low
heat, for 10 minutes or so, until thickened. Be careful not to have the
mixture come to a boil at this point. Stir in the vanilla. Remove from heat
and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
Recipes 2 Page 1289

Chorizo and Eggs
4:29 PM
Chorizo and Eggs
Ingredients
• Olive oil or bacon fat
• 1/3 cup chopped onions (green, red, or yellow onions) optional
• 1/4 lb of Mexican chorizo sausage, removed from sausage casing
• 3 Tbsp raisins - soaked in hot water for 15 minutes and drained
• 5 to 6 eggs
• Salt
• Tortillas - optional
• Cilantro - optional
Chorizo sausage from Whole Foods. Whole Foods has a standard recipe
and spices for making chorizo sausage and may make some up for you
upon request if you don't see it displayed.
Method
1 Heat a large skillet on medium high heat. Heat a tablespoon of olive oil
or bacon fat in the pan. Add the chopped onions (optional) and cook until
softened. Once softened, move to the side of the pan and add break up
bits of chorizo into the pan. Use a wooden spatula to break up the pieces
of sausage. Add the raisins. Stir until the sausage is cooked through,
though not necessarily browned. If you are not using lean chorizo, drain
the excess fat from the pan before proceeding. If you are not using lean
chorizo, you may want to cook the chorizo first, draining the excess fat,
then remove to a plate while you cook the onions in the remaining fat. We
usually cook with lean chorizo, so excess fat isn't an issue.
Recipes 2 Page 1290

2 Crack the eggs one at a time, into the pan. Break the yolks and stir the
eggs into the sausage. Add a light sprinkling of salt. Stir constantly until
the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a
garnish.
Serves 2-3.
Recipes 2 Page 1291

4:47 PM
Spinach and Orzo Salad
Ingredients
• 8 ounces orzo pasta
• Salt
• 1/4 cup pine nuts
• 6 ounces feta cheese, roughly crumbled
• 2 ounces Kalamata Greek olives pitted, roughly chopped, about 1/2 cup
(about 20 olives)
• 4 ounces baby spinach
• 1/2 cup chopped red onion (about half a red onion)
• 3 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)
• 1 teaspoon Dijon mustard
• Pinch dried basil
• Pinch dried tarragon
Method
1 Cook the orzo pasta. Bring to a boil a pot with 2 quarts of water in it.
Once the water is boiling, salt it with a couple teaspoons of salt. Once the
water returns to a boil add the orzo to the pot. Leave uncovered, cook on
high heat with a vigorous boil. Put the timer on for 8-10 minutes, or
whatever your pasta package says is appropriate for al dente (cooked but
still a little firm). Drain. Rinse with cold water to cool quickly.
2 Toast the pine nuts by heating a small skillet on medium heat. Add the
pine nuts and stir occasionally until the pine nuts are lightly browned. Pay
attention or you'll burn the pine nuts.
3 Take half of the spinach and purée it in a food processor or blender,
adding one tablespoon of the olive oil. Roughly chop the other half of the
spinach. In a large serving bowl mix the spinach purée olive oil mixture in
with cooked orzo until the pasta is well coated with the purée. Then gently
mix in the remaining spinach, the red onion, feta cheese, pine nuts, and
the Kalamata olives.
3 In a small jar, combine the remaining olive oil (2 Tbsp), balsamic
vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a
lid on the jar and shake to combine. (You can also just whisk together
these ingredients in a small bowl, but the jar method works great to get a
good emulsion.) Pour over orzo spinach mixture and gently mix in until
well incorporated.
4 Chill for at least an hour before serving.
Serves 4.
Recipes 2 Page 1292

How to Make Butterscotch
4:58 PM
Ingredients
• 4 tablespoons unsalted butter
• 1 cup of tightly packed dark brown sugar
• ¾ cup heavy whipping cream (not ultra-pasteurized)
• 1 tablespoon vanilla extract
Method
Butterscotch takes about a half an hour to make, from start to
finish.
1 First, before you begin, make sure you have everything ready to
go - the cream and the brown sugar next to the pan, measured and
waiting. Making butterscotch is a fast process that cannot wait for
hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt
butter over low to medium heat. Just before butter is melted, add
all dark brown sugar at once and stir with wooden spoon until sugar
is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten

lava. Make sure to get into the corners of your pot, and watch
closely to notice how the mixture changes. It will take about 3 to 5
minutes.
Recipes 2 Page 1293

4 Right before you add the cream, the caramelizing brown sugar
will begin to look and feel more like liquid and less like thick wet
sand.
5 At this point add all the cream at once and replace your spoon
with a whisk. Lower heat a little and whisk cream into mixture.
When liquid is uniform, turn heat back to medium and whisk every
few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn
heat off and let rest for a minute or two before transferring into a
heatproof storage vessel. (I prefer a stainless steel or glass bowl.)
Cool to room temperature.
7 When butterscotch liquid is room temperature, take a small taste.

It's important to know what cooked brown sugar and butter tastes
like, and what happens when transforming that flat sweetness into
real butterscotch flavor. Whisk in half the salt and vanilla extract.
Taste again. Add more salt and vanilla extract until the marvelous
taste of real butterscotch is achieved.
Recipes 2 Page 1294

Butterscotch makes a fantastic topping for ice cream.

Chill butterscotch sauce in a non-reactive container with a tightly
fitting lid only after sauce has chilled completely. It will keep for
one month refrigerated, that is if you can keep from eating it all the
moment it has cooled down and been seasoned to your liking.
Recipes 2 Page 1295

Smoked Salmon and Gruyere Grilled Cheese
Sandwich
Sm
5:01oked
PM Salm on and Gruyere Grilled Cheese Sandwich
Ingredients
• 1/2 Meyer lemon, thinly sliced, seeds removed
• 8 slices French bread
• 4 ounces smoked salmon
• 4 ounces Gruyere cheese, sliced or shredded
• 1 Tbsp chopped chives
• Butter
Method
1 In a small saucepan bring 1 cup of water to a boil. Add a half teaspoon

of salt. When the salt has dissolved, add the slices of lemon to the pan,
layering them down flat in the pan. Let water boil away until it is almost all
gone and there is just a thin syrup left in the pan. Do not stir while
cooking. Remove from heat.
2 Heat a large cast iron pan on medium high heat. While the pan is
heating, arrange the sandwiches (next step).
2 Lay out 4 slices of bread. On top of them layer slices of smoked salmon,
cheese, and chives. Use a fork to lift the lemon slices out of the pan and
add one large lemon slice to each sandwich. Top with a second layer of
bread.
3 Butter the top bread slices generously with butter. Once the pan is hot,
place the sandwiches in the pan, butter side down. Lower the heat to
medium. Let cook for a few minutes until the bottom of the sandwiches
are well toasted.
Recipes 2 Page 1296

4 Butter the top side of the sandwiches in the pan. Use a metal spatula to
flip the sandwiches over. Press down on the sandwiches with the metal
spatula. Let cook until the bottom of the sandwiches is nicely browned. If
the cheese isn't melting, turn the heat to low, cover the pan and let cook
for a few minutes more.
Makes 4 sandwiches.
Recipes 2 Page 1297

Curried Potato and Vegetable Soup
5:04 PM
Here's a tip, don't skimp on the butter.
In gr edients
 4 Tbsp butter
 1 yellow onion, chopped
 1/2 yellow bell pepper, chopped
 1 large carrot, chopped
 1/2 teaspoon cumin seeds
 1 teaspoon turmeric
 2 teaspoons curry powder
 1 teaspoon yellow mustard seed
 2 lbs Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices
 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian
option)
 2 cups water
 2 cups roughly chopped cauliflower florets (about 1/2 a head)
 1 1/2 teaspoons salt (more to taste)
 1 cup corn kernels (frozen is fine)
 2 small yellow summer squash, roughly chopped
 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish
Met h od
1 In a large pot (6-quart), melt butter over medium high heat. Add the onion,
bell pepper, carrot and cumin seeds. C ook, stirring occasionally until the onions
are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed,
and curry powder and cook for a minute more. Add garlic and cook 30 seconds
more.
2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to
high to bring to a boil, then reduce heat to medium-high or medium, enough to
maintain a simmer. Let simmer uncovered for 20 minutes.
3 Add the corn and summer squash, cook for 10 minutes more, until the
vegetables are cooked through. Use an immersion blender (or a regular blender)
to purée about half of the soup. Adjust seasonings.
Garnish with chopped cilantro (or parsley, though cilantro is particularly good
with this soup).
Serves 8.
Recipes 2 Page 1298

Penne Pasta with Meat Sauce
5:08 PM
In gr edients
 1/2 pound penne pasta (use rice pasta for gluten-free version)
 Salt
 2 Tbsp olive oil
 2 cups chopped onion (about 1 large onion)
 2 cloves garlic, chopped
 1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme,
marjoram, and savory)
 Dash red pepper flakes
 1/2 teaspoon fresh thyme
 Salt and freshly ground black pepper
 1 pound (16% fat) ground beef
 3 fresh basil leaves, chopped
 2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen
brand if you can get it)
 1 teaspoon sugar
 1 Tbsp chopped fresh parsley
Met h od
1 Heat to boiling a large pot with 4 quarts of water in it. Once the water is
boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the
pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil.
Put the timer on for 8-10 minutes, or whatever your pasta package says is
appropriate for al dente (cooked but still a little firm). Drain.
2 Once you've started to heat the water, start working on the sauce. Heat
olive oil in a very large skillet on medium heat. Add the chopped onion,
Italian seasoning and red pepper flakes. C ook for 5 minutes, stirring
occasionally, until the onions are softened. Add the garlic, fresh thyme,
season with salt and pepper. C ook for an additional minute, until the garlic is
fragrant. Remove from heat and set aside.
Recipes 2 Page 1299

3 Heat a large cast iron pan on high heat. Salt the bottom of the pan
generously. Once the pan is hot, break up small chunks of ground beef and
add them to the pan, without stirring. (You may need to work in batches; do
not crowd the pan.) You want the meat to get well browned. If the pan is too
hot and the meat is burning, not browning, take the pan off the heat for a
little, and reduce the heat to medium high. On our coil electric stove, it takes
the high heat setting for the meat to brown sufficiently, but your stove may
be different. Once the meat is browned on one side (a couple of minutes),
use a metal spatula to flip the meat over to brown on the other side. At this
point, assuming you are using a cast iron pan, you can remove the pan from
the heat. The residual heat in the pan will finish cooking the meat.
4 Use a slotted spoon to lift the meat from the cast iron pan and add it to the
pan with the seasoned onions. Add tomato sauce. Use the edge of your metal
spatula to break up the bigger chunks of meat into smaller pieces. Add basil.
Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered,
for 15 minutes.
5 Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt
and pepper to taste. Add a little more sugar if the sauce is too acidic. Add
more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta.
Sprinkle with chopped parsley. Serve immediately.
Recipes 2 Page 1300

Serves 4.
Recipes 2 Page 1301

Raspberry and white chocolate tart
5:09 PM
Serves 8
Ingredients
100ml (4fl oz) double cream
250g (9oz) white chocolate, broken into small pieces
Seeds from 2 vanilla pods
375g (13oz) ready-made shortcrust pastry
300g (11oz) raspberries
Icing sugar, to dust
Method
1 Heat cream, chocolate and vanilla in a saucepan over a low heat, stirring,
until chocolate has melted. Stir and remove from heat. Allow to cool, pour
into container and chill in fridge for 2-3 hours.
2 Set oven to 180ºC/160ºC fan/Gas 4. Roll out pastry and line a 35cm x 12cm
(14in x 5in) rectangular, loose-bottomed tart tin. Chill for 30 minutes then
line the pastry base with parchment and baking beans and bake blind for
20-25 minutes. Remove the paper and beans and return to the oven for 4-5
minutes, then set aside.
3 When ready to serve, place the chocolate mixture in a mixing bowl and
whisk lightly until soft peaks have formed (do not over-beat or the mixture
will become too solid). Spoon this mixture into the pastry base and top with
the raspberries. Dust the tart with icing sugar and serve cut into thick slices.
Recipes 2 Page 1302

Asparagus with Aoili Suace
5:10 PM
Serves 6
Ingredients
4 garlic cloves
1 level tsp sea salt, plus extra for the asparagus
1 large egg
300ml (1⁄2 pint) sunflower oil
2tbsp lemon juice
700g (11⁄2lb) asparagus spears
Method
1 Put the crushed garlic, salt and egg into a food processor and whiz for at
least 30sec until everything is well combined. With the motor running, pour in
the oil very slowly until the mixture has thickened and all the oil has been
added. Add the lemon juice and 3-4tbsp boiling water to lighten the sauce.
Cover and chill.
2 Trim the woody ends of the asparagus and cook in a large pan of boiling
salted water for 5-7min or until just tender. Drain very carefully and arrange
on a serving dish with the Aioli Sauce spooned over. Serve at room
temperature.
Prepare ahead
Complete the recipe to the end of step 1 up to four days in advance.
Recipes 2 Page 1303

Lemon Chicken
3:55 PM
Lem on Chicken
Ingredients
• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-
in, trimmed of excess fat
• 2 Tbsp grated lemon peel
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 1 teaspoon dried)
• 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
• 1 teaspoons salt
• 1 teaspoon black pepper
• 2 Tbsp melted butter
• Lemon slices for garnish
Method
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper
in a small bowl, whisk to combine. With the tip of a sharp knife, cut into
each chicken piece one or two times by about 1/2 an inch. (This will help
the marinade penetrate.) Place the chicken pieces and the marinade in a
gallon-sized freezer bag. Rotate the bag so that all chicken pieces are
coated with the marinade. Seal the bag and place in a bowl in the
refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a
single layer in a large baking dish, skin side up. Reserve the marinade. Use
a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown,
and the chicken is cooked through, juices running clear (breasts have an
internal temperature of 165°F and thighs 175°F). Half-way through the
baking, at about the 25 minute mark, baste the chicken pieces generously
with reserved marinade.
Depending on the size of the breasts, they may be ready before the
thighs, so if you are cooking a mix of chicken parts, keep that in mind, you
may have to take them out of the oven before the thighs.
Let rest, covered in foil, for 10 minutes before serving.
4 Pour the juices from the pan into a serving bowl. Use a tablespoon to
skim the fat off the top (save the fat for cooking with later, or discard, but
do not discard down the drain or it will solidify and clog your drain). Serve
the chicken with the juices on the side or a little poured over the top of the
chicken.
Serves 4. Serve alone or with steamed rice.
Recipes 2 Page 1304

Italian Stuffed Artichokes
4:09 PM

This is one of those messy dishes best eaten in a casual setting where finger licking is
acceptable and there are plenty of napkins on hand.
Ingredient List
SERVES 4
• 4 large globe artichokes, 8 to 10 oz. each
• 1 small onion, finely chopped
• 1 cup dried breadcrumbs
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1 tsp. chopped fresh oregano
• 1 medium-sized tomato, peeled, seeded and chopped
Directions
1. Preheat oven to 350F. Oil bottom of a large casserole with a cover.
2. Remove stems and all outer leaves from artichokes. Pull out cone of tender
inner leaves, and use a small spoon to scrape away the thistly choke from the
center. Trim away any dark green bits from bottoms. Put trimmed artichokes
into acidulated water.
3. Melt butter in a saucepan over medium-high heat. Add onions, and cook,
stirring often, until softened, for 3 to 5 minutes. Add garlic. Cook for 1 minute
more. Transfer to a bowl, and add breadcrumbs, cheese, oregano and parsley.
Use a fork to blend into a well-mixed loose stuffing, and season with salt and
pepper.
4. Drain artichokes, and place on a work surface upside down. Press down gently
with heel of your hand to loosen leaves. Using fingers, pull leaves apart and fill
insides with small amounts of stuffing, distributing stuffing evenly among
artichokes.
5. Arrange stuffed artichokes snugly in casserole. Sprinkle chopped tomato over
top, and cover.
6. Bake until a skewer easily pierces through artichoke from top to bottom, for
about 45 minutes. Remove from oven, cool slightly and serve in individual
bowls.
Wine Suggestions
A light- to medium-bodied Italian red such as Castello di Gabbiano Chianti or the
Tosco Forte Sangiovese di Toscana would be a nice partner to this dish.
Recipes 2 Page 1305

All-Day Burrito
4:11 PM
All-Day Burrito
30 minutes or fewer
An egg pancake replaces the tortilla in this breakfast or lunch dish.

Ingredient List
Serves 1
• 2 Tbs. medium or mild salsa
• 1 large egg, plus 2 large egg whites
• 1 Tbs. chopped cilantro
• 1 strip soy “bacon”
• 1 oz. soy Monterey Jack cheese or cheddar, shredded
Directions
1. Drain salsa in mesh strainer; set aside.
2. Whisk together egg, egg whites and cilantro. Season to taste with black
pepper, and set aside.
3. Coat 8-inch skillet with cooking spray, and heat over medium-high heat. Cook
soy “bacon” 2 minutes, turning once. Set aside; wipe out pan.
4. Re-spray pan, and return to medium heat. Pour in egg mixture; as it begins to
set, lift and tilt pan, lifting cooked edges and letting liquid part run
underneath. When almost completely set, sprinkle on soy cheese. Cook about
2 minutes, or until cheese is melted. Slide pancake onto plate. Place “bacon”
strip down center. Spoon salsa on “bacon.” Fold over sides of pancake. Serve
immediately, or let cool and eat at room temperature.
215mg, Sodium: 880mg, Fiber: g, Sugars: 3g
Recipes 2 Page 1306

Meatless “Meatloaf” Sandwiches
4:13 PM

Vegetarian Times Issue: April 1, 2007 p.44 — Member Rating:
Poultry seasoning is a savory blend of sage, thyme, marjoram, pepper and

sometimes cloves, which adds hearty flavor.
Ingredient List
Makes 1 loaf (8 slices)
• 1/4 cup walnuts
• 2 stalks celery, finely chopped (about 1 cup)
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 2 green onions, thinly sliced (about 1/3 cup)
• 1 10-oz. pkg. firm tofu, drained
• 1 12-oz. pkg. soy crumbles
• 1 1/4 cups quick-cooking oats
• 2 Tbs. ketchup, plus additional 2 Tbs. for topping
• 1 Tbs. Dijon mustard
• 2 tsp. dried parsley or 2 Tbs. chopped fresh parsley
• 1 tsp. poultry seasoning
Directions
1. Preheat oven to 350F. Grind walnuts to powder in food processor. Set aside.
Coat medium skillet with cooking spray and place over medium heat. Add
celery, onion, green onions and garlic, and sauté 4 to 5 minutes, or until
vegetables are tender. Remove from heat, and cool.
2. Mash tofu in bowl. Stir in walnuts, vegetables, soy crumbles, oats, soy sauce,
ketchup, mustard, parsley and poultry seasoning. Season with salt and pepper.
3. Coat 9x5-inch loaf pan with cooking spray and spoon mixture into pan, lightly
packing in. Spread thin layer of ketchup over top of loaf, and bake 55 to 60
minutes, or until toothpick inserted in center comes out clean. Cool, then wrap
in plastic wrap and refrigerate until ready to slice for sandwiches.
Recipes 2 Page 1307

Edamame Fried Rice
4:15 PM
Edamame Fried Rice

30 minutes or fewer
Cold precooked rice is best for stir-fried rice dishes, so it’s smart to make a little
extra when you’re boiling rice for other meals. Brown rice is used here, but basmati
or jasmine rice are delicious alternatives.
Ingredient List
Serves 4
• 1 Tbs. canola oil
• 2 carrots, shredded
• 1 yellow bell pepper, chopped
• 5 scallions, minced
• 3 to 4 Tbs. tamari or low-sodium soy sauce
• 3 cups cooked shelled edamame
• 4 cups cold cooked long-grain brown rice
Directions
1. Heat oil in large wok or skillet over medium-high heat. Add carrots, bell pepper
and scallions, and stir-fry until just tender, about 2 minutes.
2. Add tamari, edamame and rice, and stir-fry until combined and heated
through, about 5 minutes. Serve.
Recipes 2 Page 1308

Greek Salad Pitas
4:16 PM
Greek Salad Pitas

30 minutes or fewer
To pack this for lunch, wrap the pita pockets separately, and fill them with the salad
just before serving. Or enjoy the chopped salad on its own with a bowl of soup for
dinner. Note: Pepperoncini are thin, small pickled chile peppers that range in
spiciness from medium to medium-hot. Look for them in the Italian section of large
supermarkets.
Ingredient List
Serves 6
• 1 cup peeled, seeded and diced cucumber
• 1 cup diced red bell pepper
• 1 cup diced zucchini
• 1/4 cup diced red onion
• 1/4 cup chopped pepperoncini, optional
• 1/4 cup chopped black olives, preferably kalamata
• 2 Tbs. extra virgin olive oil
• 1 Tbs. fresh lemon juice
• 1 tsp. red wine vinegar
• 3 6-inch whole wheat pita breads, cut in half
• 6 curly leaf lettuce leaves
Directions
1. Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil,
lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with
salt and pepper.
2. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.
Recipes 2 Page 1309

Spicy Peanut Noodles
4:17 PM

30 minutes or fewer
For milder noodles, start with 1 tsp. chile paste. If you want more spice, add a
dab at a time, tasting as you go
Ingredient List
Serves 6
• 8 oz. linguine
• 1/3 cup low-fat creamy peanut butter
• 1 1/2 Tbs. rice wine vinegar
• 1 to 2 tsp. chile paste with garlic
• 1/2 tsp. sugar
• 1 medium-size red bell pepper, cut into thin strips
• 3/4 cup chopped seeded cucumber
• 3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
• 4 lime wedges, optional
Directions
1. Cook linguine according to package directions.
2. Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile
paste and sugar in large bowl; whisk until blended. If sauce seems too thick,
thin it with a little water; it should have the consistency of cream.
3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle
with cilantro. Serve with lime wedges, if desired.
Recipes 2 Page 1310

Asparagus-Pesto Lasagna
4:19 PM
This recipe uses two popular Italian lasagna fillings: asparagus and pesto.
Ingredient List
Serves 10
• 1/3 cup all-purpose flour
• 3 1/2 cups low-fat milk, divided
• 6 Tbs. pesto*, or more to taste
• 2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
• 1 tsp. salt
• 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch
pieces
• 16 no-cook lasagna noodles (9 oz.)
• 2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Directions
1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in
remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until
thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook,
stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with
salt and pepper. Remove from heat.
3. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly.
Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta,
remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then
with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with
remaining Fontina.
4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated
Parmesan cheese, if desired.
• * Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged
in vacuum-sealed bags or in plastic tubs.
Per SERVING: Calories: 413, Protein: 21g, Total fat: 17g, Carbs: 44g, Cholesterol: 44mg, Sodium: 686mg,
Fiber: 2g, Sugars: 8g
Recipes 2 Page 1311

Tempeh Tikka Masala with Buttermilk Raita
4:21 PM Tikka Masala with Buttermilk Raita
Tempeh
Tandoori spice mixes can be found in the spice sections of most well-stocked
supermarkets. This is a very easy dish, but requires marinating time, so put it
together in the morning or a day ahead. Serve it with purchased naan breads or
steamed basmati rice.
Ingredient List
Serves 8
• Tempeh Tikka Masala
• 2 medium-size onions, peeled and quartered
• 1 2-inch piece fresh ginger, peeled and cut into chunks
• 4 cloves garlic, peeled
• 2 cups low-fat buttermilk
• 3 Tbs. tandoori spice blend
• 2 Tbs. lime juice
• 2 8-oz. pkg. tempeh, cut into 1/2-inch cubes
• 1 15.5-oz. can tomato purée
• 1 15.5-oz. can chickpeas, drained and rinsed
• 2 tsp. honey
• 3 cups cauliflower florets
• Buttermilk Raita
• 2 large cucumbers, peeled, seeded and grated (about 4 cups)
• 1 1/2 cups low-fat buttermilk
• 1/2 cup chopped mint
Directions
1. To make Tempeh Tikka Masala: Finely chop onions, ginger and garlic in food
processor. Add buttermilk, tandoori spice blend, lime juice and pinch of salt;
blend until smooth.
2. Place tempeh cubes in 13x9-inch baking dish. Add buttermilk sauce, and toss
to coat. Cover with plastic wrap, and chill at least 8 hours.
3. To make Buttermilk Raita: Combine all ingredients in bowl. Season with salt
and pepper; chill until cold, or overnight.
4. Preheat oven to 375F. Stir tomato purée, chickpeas and honey into tempeh
mixture. Season with salt and pepper, and add cauliflower. Bake 40 minutes,
or until sauce is thick and dark red. Serve with Buttermilk Raita.
Recipes 2 Page 1312

Grits Soufflés with Tomato Coulis
4:22 PM

Serve these individual soufflés unmolded, as shown, or in ramekins.
Ingredient List
Serves 6
• Soufflé
• 1 cup grits, plus extra for dusting
• 3 cups low-fat milk
• 2 tsp. baking powder
• 1/3 lb. steamed asparagus, chopped
• 1 cup shredded Cheddar cheese
• 1/2 cup shredded aged Gouda cheese
• 3 large egg whites plus 1 large egg
•
• Tomato Coulis
• 2 tsp. garlic oil
• 1 small onion, chopped (about 1 cup)
• 1 15-oz. can diced Italian-style tomatoes
• 1/4 tsp. crushed red pepper
Directions
1. To make Soufflés: Preheat oven to 375F. Coat 6 8-oz. ramekins with cooking spray,
and dust with grits.
2. Bring grits, milk and baking powder to a boil in pot. Reduce heat to medium and
cook 8 minutes, whisking constantly. Cool 5 minutes, then stir in asparagus,
cheeses and whole egg.
3. Beat egg whites with electric mixer until stiff peaks form. Fold into grits mixture.
Season with salt and pepper. Divide among prepared ramekins. Bake 25 minutes,
or until puffed and golden.
4. To make Tomato Coulis: Heat oil in pot over medium heat. Add onion, and sauté 6
minutes, or until soft. Add tomatoes and crushed red pepper, and simmer 12
minutes. Season with salt and pepper. Purée in blender until smooth. Unmold
soufflés and serve with Tomato Coulis and asparagus spears for garnish, if desired.
Recipes 2 Page 1313

Lentil-Vegetable Super Soup
4:23 PM

Vegetarian Times Issue: March 1, 2005 p.91 — Member Rating:
This nourishing soup contains not only healthy amounts of iron and calcium but also
a big dose of complete protein, thanks to the beans and rice. Try the crumbled
seaweed garnish on other soups and stews.
Ingredient List
Serves 10
• 2 Tbs. oil
• 2 onions, chopped
• 1 16-oz. bag lentils
• 10 cups water
• 2 vegetable bouillon cubes
• 3 medium-sized carrots, sliced
• 3 celery stalks, sliced
• 1 15-oz. can navy beans
• 2 15-oz. cans stewed or diced tomatoes, undrained
• 1/4 cup dry brown rice
• 1/2 cup white wine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• Dash of oregano
• 1 0.2-oz. pkg. dried nori seaweed, crumbled for garnish
Directions
1. Heat oil in large pot over medium heat. Sauté onion and garlic about 5
minutes, or until tender. Add remaining ingredients. Reduce heat to low, and
cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
2. To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.
ALSO PER SERVING: 93mg calcium; 5mg iron; 0 IU vitamin d; 0mcg vitamin b12; 2mg
zinc
Recipes 2 Page 1314

Extra-Healthy Spinach Salad
4:24 PM

30 minutes or fewer
This irresistible salad is crammed with hard-to-get vegetarian goodies: protein,

calcium, iron—even vitamin B12.
Ingredient List
Serves 8
Tofu Croutons
• 4 oz. extra-firm herb tofu
• 1 large egg
• 1/4 cup flour
• 3 tsp. garlic salt
• 1 tsp. onion powder
• 1/2 tsp. black pepper
Salad Dressing
• 1/2 cup white wine vinegar
• 1/2 cup sugar
• 3 Tbs. mandarin orange juice
Spinach Salad
• 3 oz. baby spinach, rinsed
• 3 oz. mesclun, rinsed
• 1 15-oz. can mandarin oranges, drained, juice reserved
• 1/2 cup walnuts
• 1/2 cup dried cranberries
• 1 red bell pepper, cut in 1/4-inch slices
• 1 7-oz. can chickpeas, drained and rinsed well
• 1 cup feta cheese
Directions
1. To make Tofu Croutons: Preheat oven to 350F. Bake tofu 20 minutes. When
dry, cut into crouton-sized cubes.
2. Beat egg in small bowl. Combine flour, garlic salt, onion powder and black
pepper in separate bowl. Dip tofu cubes in egg, and dust with flour mixture.
3. Heat oil in pan over medium-high heat. Sauté tofu cubes about 10 minutes,
until golden and crispy on all sides. Cool.
4. To make Salad Dressing: Combine all ingredients in nonreactive pot. Cook over
medium heat 2 to 3 minutes, until sugar dissolves. Transfer to cruet. Let cool.
5. To make Spinach Salad: Place all ingredients in large serving bowl. Add half of
dressing, toss well, garnish with croutons.
ALSO PER SERVING: 154mg calcium; 2mg iron; 3 IU vitamin d; 0.4mcg vitamin b12;
1mg zinc
Recipes 2 Page 1315

Fudgy Brownies
4:31 PM
Fudgy Brownies
When lining the pan, press the foil
neatly into the corners, and smooth the
bottom and sides. If necessary, brush
sides of pan with butter to help foil stay
in place.
Instead of dipping the dry measuring

cup into the flour, spoon flour into the
cup; then level flour with the straight
edge of a knife.
Makes 16. 1. Preheat oven to 350 degrees. Line bottom
• 1/2 cup (1 stick) unsalted butter, and sides of an 8-inch square baking pan
plus more for foil with foil; butter foil. Set aside.
2. Place butter and chocolate in a medium
• 8 ounces semisweet chocolate, heatproof bowl set over (not in) a saucepan
chopped of simmering water; stir frequently, until
• 1 1/4 cups sugar almost melted. Remove from heat; stir until
• 3/4 teaspoon salt completely melted.
3. Whisk in sugar and salt until smooth; whisk in
• 3 large eggs eggs. Gently whisk in flour just until smooth
• 3/4 cup all-purpose flour, (do not overmix). Fold in nuts, if using.
spooned and leveled 4. Spread batter evenly in prepared pan. Bake
• 1 cup chopped walnuts or until a toothpick inserted in center comes out
pecans (optional) with a few moist crumbs attached (they
should form a ball when rolled between your
fingers), 45 to 50 minutes. Cool completely in
pan.
5. Use foil to lift brownie cake from pan; peel off
and discard. Cut into 16 squares.
First published
Pasted from
vgnextoid=496ecf06cd80f010VgnVCM1000003d370a0aRCRD&vgnextchannel=
336761876e70f010VgnVCM1000003d370a0aRCRD&vgnextfmt=print&rsc=communitytools_food&lnc=
Recipes 2 Page 1316

Thai Chicken Sauté
4:47 PM
P hoto: Randy M ayor; Styling: J an G autro
Thai Chicken Sauté

Use less hot sauce for milder flavor.
1 (3 1/2-ounce) bag boil-in-bag rice
1 1/2 pounds chicken breast tenders
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
4 lime wedges
C ook rice according to package directions, omitting salt and fat. Keep warm.
Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large
nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes.
Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion,
garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1
minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45
seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons
cilantro. Serve chicken mixture over rice with lime wedges.
Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup
rice, and 1 lime wedge)

1591044>
Recipes 2 Page 1317

Nibby Buckwheat Butter Cookies Recipe
5:04 PM

March 27, 2008 | by Heidi | Filed under Baked Goods Recipes, Chocolate Recipes,
Cookie Recipes
Pure Dessert, Page 93
My fav orite line in Alice Medrich's buckwheat butter cookie recipe is when she writes,
"these cookies can be stored in an airtight container for at least 1 month." I had to
smile and then wonder where Alice hides her cookies. Friends and neighbors in my
v icinity polished off a batch of these in under an hour. I'm ex cited to highlight Alice's
Pure Dessert book (along with her nibby buckwheat butter cookie recipe) for a few
reasons. I'll start by saying, I don't find my self buying dedicated dessert books much
any more. I suspect part of the reason is because it is hard to find ones that use the
ty pes of ingredients I like to use. This book is more my speed. Alice uses many fresh
ingredients and interesting underutilized flours and sweeteners - today's twist on a
traditional butter cookie is a great ex ample.
These nibby buckwheat butter cookies couldn't be easier to make, and the recipe is
indicative of the ty pe of treats you'll find in Pure Desserts. In this case, a handful of
ingredients and a sliv er of active time yields dozens of cacao freckled, butter-bronzed
buckwheat cookies made from a blend of all-purpose and buckwheat flours. Y ou can
slice them or do as I did and roll and stamp them into whatev er shapes y ou please.
Those of y ou who hav e been readers for a long time know I hav e a weakness for a
scalloped edge, so that is the route I took.
Other recipes in the book highlight and explore the flav ors of some of my fav orite
grains, nuts, and minimally processed sweeteners as well. She does a shortbread and
pound cake using kamut flour, a whole wheat sable cookie, and corn flour tuiles. On
the sweetener front Alice serves up a honey ice cream and panna cotta, she also writes
Recipes 2 Page 1318

of muscov ado bread pudding, a raw sugar toffee sauce, and a raw sugar flan. Don't get
me wrong, this book has it's fair share of white sugar and all-purpose flour, but for
those of y ou who are looking for a gateway book into delicious, fool-proof baking with
some percentage of whole ingredients, Pure Desserts is a great place to start.
Giv e the cookies a try, if y ou like them consider trying some of the other recipes from
her book as well. There is an amazing range of more minimally processed ingredients
out there to ex plore - the flav ors, colors, textures are exciting, unique and unfamiliar
to many . Alice's book is a great place to dabble a bit, see what y ou think, without
hav ing to ov erhaul your entire pantry.
Related Links:
- Trav eler's Lunchbox Q&A with Alice Medrich
- Cook & Eat: No Quince-idence
- Molly 's take on these buckwheat cookies
- Luisa does Alice's whole wheat sables
- Grace highlights Pure Dessert on her fav orite cookbooks list.
Nibby Buckwheat Butter Cookie Recipe

1 1 /4 cups (5.6 ounces) all-purpose flour
3/4 cup (3 ounces) buckwheat flour
1 /2 pound (2 sticks) unsalted butter, softened
2/3 cup sugar
1 /4 teaspoon salt
1 /3 cup cacao nibs
1 1 /2 teaspoons pure v anilla extract
Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In
a medium bowl, with the back of a large spoon or with an electric mix er, beat the
butter with the sugar and salt for about 1 minute, until smooth and creamy but not
fluffy . Mix in the nibs and v anilla. Add the flours and mix just until incorporated.
Scrape the dough into a mass and, if necessary, knead it with y our hands a few times,
just until smooth.
Form the dough into a 1 2 by 2 inch log. Wrap and refrigerate for at least 2 hours, or,
preferably overnight. (hs note: At this point I formed the dough into two flat patties,
knowing I wanted to roll it out and use cookie cutters to shape the cookies).
Position the tacks in the upper and lower thirds of the ov en and preheat the oven to
350F degrees. Line the baking sheets with parchment paper.
Use a sharp knife to cut the cole dough log into 1 /4-inch-thick slices. (hs note: or roll
out with a floured rolling pin and cut out shapes with cookie cutter.) Place the cookies
at least 1 1 /2 inches apart on the baking sheets.
Bake until the cookie are just beginning to color at the edges, 1 2 to 1 4 minutes,
rotating the baking sheets from top to bottom and front to back halfway through the
baking. Cool the cookies in the pans on a rack, or slide the parchment liners carefully
onto the rack to free up the pans. Let cool completely. The cookies are delicious fresh
but ev en better the next day. They can be stored in an airtight container for at least
one month.
Makes forty-eight 2 1 /2-inch cookies.
from Pure Dessert by Alice Medrich (Artisan, 2007) - reprinted w ith permission.
Pasted from <http://www.101cookbooks.com/archives/nibby-buckwheat-butter-cookies-recipe.html>
Recipes 2 Page 1319

Recipes 2 Page 1320
5:10 PM
Dessert Recipes, Gluten Free Recipes
Baking with Agave Nectar, Page 38
It kills me that I can't take credit for today's black bean brownie recipe. As strange as
it sounds (we're talking about brownies packed with pureed black beans), this recipe
from a new book by Ania Catalano delivers deliciously dense, bite-sized squares of
melt-in-y our-mouth fudge-textured brownies. Keep in mind I'm someone who comes
across hundreds of brownie recipes a y ear, it wasn't high on my to -do list to feature
y et another brownie recipe. But the quirky ingredient list piqued my curiosity, and in
the end the proof was in the pan. Ania mentions that this flourless brownie was the
most sought-after recipe at her restaurant and bakery.
Ania's new book is called Baking with Agav e Nectar. I was lucky enough to spend
some time with a prev iew copy of it, and ev en wrote a blurb for the back cover. There
are many reasons people are looking to alternative sweeteners. I wrote (and used)
agav e nectar in Super Natural Cooking because it is one of the most natural, least
refined sweeteners available. People looking for sweeteners lower on the gly cemic
index ex plore agave nectar, as do many hypoglycemics, diabetics, and people with
certain allergies. That being said, don't make the mistake of dismissing it as some sort
of "health" or "diet" ingredient. The real reason for chef and home cooks alike to try it
(if y ou hav en't already) is because it tastes amazing - it really has its own thing going
on. I won't get into all the specifics here, but I encourage you to give it a try . Ania's
book is a great starting point for those of y ou who want to learn to bake with agave
nectar in place of the ty pical white refined sugar called for in so many baking recipes.
I also get into many of the specific characteristics of it in the "Use Natural Sweeteners"
Recipes 2 Page 1321

So, like I said - there are some quirky facets to this particular brownie recipe. But I'm
now totally enamored with the use of the black beans batter, it really worked, not
ev en a hint of beany flav or. Consequently, my head is now spinning with all sorts of
thoughts about how I might use other pulses in future baking adventures. Way ne's
comment...."eat y our heart out Jessica Seinfeld."
Related link:
Amazing Black Bean Brownie Recipe

For those of you w ho have a hard time tracking down agave nectar (w hich is
becoming much more readily available) substitute honey 1 :1 for the agave nectar.
Ania's head notes encourage you to keep these brownies in the refrigerator, they w ill
slice much better if refrigerated several hours or preferably overnight. I used instant
coffee this time around, but you can find natural coffee substitute at many natural
food stores.
1 tablespoon vanilla ex tract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-
sensitiv e)
4 large eggs
1 ½ cups light agav e nectar
Preheat the ov en to 325°F. Line an 1 1 - by 18-inch (rimmed) baking pan (hs note: or
jelly roll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwav e for 1 1 /2 to 2 minutes
on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup
of the walnuts, the v anilla ex tract, and a couple of spoonfuls of the melted chocolate
mix ture into the bowl of a food processor. Blend about 2 minutes, or until smooth.
The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1 /2 cup walnuts, remaining melted
chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mix er beat the eggs until light and creamy, about 1
minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mix ture to the coffee/chocolate mix ture. Stir until blended
well.
Add the egg mix ture, reserving about 1 /2 cup. Mix well. Pour the batter into the
prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until
light and fluffy . Drizzle ov er the brownie batter. Use a wooden toothpick to pull the
egg mix ture through the batter, creating a marbled effect. Bake for 30 to 40 minutes,
until the brownies are set. Let cool in the pan completely before cutting into squares.
(They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.
Reprinted w ith permission from Baking With Agave Nectar: Over 1 00 Recipes Using
Nature’s Ultimate Sw eetener by Ania Catalano. (Ten Speed Press
Recipes 2 Page 1322

Pasted from <http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html>
Recipes 2 Page 1323

Poppy Seed Pancake Recipe
5:12 PM
Poppy Seed Pancakes Recipe

February 18, 2008 | by Heidi | Filed under Breakfast / Brunch Recipes, Heidi's Favorites,
Vegetarian Recipes
This freckled batch of fluffy buttermilk pancakes is punctuated with all manner of surprises.
The recipe was inspired by a tiny pouch of Full Belly Farm poppy seeds hand-delivered to
me by regular Mighty Foods contributer Rachel Cole. While the poppy seeds here are
apparent, enveloped by the batter you'll also find deeply toasted sunflower seeds which lend
a nutty depth to the pancakes y ou wouldn't get otherwise. I drizzled the lot with a chunky ,
orange and lemon-flecked, homemade citrus syrup.
Don't skimp on the poppy seeds, there's something irresistibly delightful about the role they
play in these crowd-pleasing pancakes. I mean really, who can complain about the peppy
crunch they lend to every bite of pancake or muffin they infiltrate?
And lastly , while I love this citrus-drizzled v ersion of the recipe, y ou might certainly rework
it into a delicious savory poppy seed pancake. Y ou would just stir a few handfuls of any thing
from chopped sun-dried tomatoes, herbs, lemon zest, and/or crumbled cheese to chopped
oliv es, cooked grains, or smashed roasted garlic into the batter. Replace the sy rup with a
generous slather of a creatively concocted compound butter and y ou're on y our way .
Related links:
- Full Belly Farm
- My other fav orite pancake recipe (with an outrageously delicious blueberry maple syrup)
- Just noticed this informative Michael Ruhlman post on compound butter as well.

If you can't find w hite w hole w heat flour, feel free to substitute unbleached all -purpose
flour. If you can't find agave nectar, substitute 1 /4 cup sugar + 1 /4 cup maple syrup, I use
the light agave nectar for this recipe (it also comes in amber). You can also use w hole
w heat pastry flour in place of the other flours I've mentioned. I love cara cara oranges and
use those w hen I can get them.
1 - 2 oranges, peeled, segments torn into small pieces
1 lemon, peeled, segments torn into small pieces
1 /3 cup agave nectar
2 cups white whole wheat flour (or unbleached a -p flour)
1 teaspoon aluminum-free baking powder
1 /3 cup poppy seeds
1 /2 cup sunflower seeds, toasted until deeply golden
Recipes 2 Page 1324

2 1 /4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted
butter, to serve (and for pan)
To make the citrus sy rup put the orange and lemon segments and agave nectar in a medium
saucepan over medium-low heat. Heat and stir until the ingredents combine. Bring the
mix ture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.
To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and
sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the
ingredients until they are just combined. Don’t worry if the batter is a bit lumpy , y ou don't
want to ov er mix.
Heat y our skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for
the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the
ballpark. Pour about 1 /3 of a cup of batter into the skillet. Wait until the pancake bottom is
deep golden in color, then flip with a spatula and cook the other side until golden and
cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a
nice drizzle of sy rup.
Makes about 1 2 large pancakes, or dozens of silver-dollar pancakes - enough to feed a
small crowd.
Pasted from <http://www.101cookbooks.com/archives/poppy-seed-pancakes-recipe.html>
Recipes 2 Page 1325

Chickpea Hot Pot Recipe
5:15 PM

February 21, 2008 | by Heidi | Filed under Quick Recipes, Soup Recipes, Vegan
Recipes, Vegetarian Recipes, Whole Grain Recipes
Today 's chickpea hot pot recipe was inspired by a small burst of early spring cleaning.
I hav e a certain shelf in a certain cupboard in my kitchen that houses all manner of
grains, legumes and rices. These ingredients do their best to spill over and infiltrate
other areas in their proximity (the refrigerator, v arious bowls on the countertop, other
cupboards), but I do my v ery best to keep them in their place. One of the problems I
run into are the almost empty bags and jars - the 1 /2 cup of purple rice here, the 3/4
cup of whole wheat couscous there. I end up with whole clusters of these stragglers.
On this particular cleaning spree I came face to face with a large billowy plastic bag
containing just a handful or two of bulgur wheat nestled in one of its corners. Not
wanting to toss it out, I used it as the starting point for today's recipe. I have an
abundance of citrus around right now, so the fast-cooking bulgur cooks in a light
orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and
greens add tex ture and substance to the hearty pot.
And for the sticklers, I don't meant hotpot in the traditional sense, I'm naming it this
because we're literally talking about a big hearty pot of hot stew - and truth be told I
think I'v e ov erused the soup title lately here, here, and here.
Other bulgur recipes:
- Bulgur, Celery and Pomegranate Salad Recipe
- A Beautiful Bulgar and Spinach Pilaf Recipe
Readers looking to make this gluten-free can trade in an alternate grain (quinoa
would be nice) and this should work for y ou as well - I'd likely pre-cook the grain and
stir it in, but y ou might also cook it in the pot.

Leftovers are going to thicken up ovenight - thin w ith a bit of w ater/stock w hile
reheating, and adjust for seasoning again. You can find bulgur in the bins at most
natural food stores and Whole Foods Markets.
a splash of oliv e oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 1 4-ounce can of chickpeas, drained and rinsed
4 1 /2 cups v egetable stock
1 /2 cup orange juice
1 1 /2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
oliv e oil for finishing drizzle
red onion, chopped for garnish
In a large pot ov er medium-high heat saute the onion in the oliv e oil along with the
salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in
the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few
minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so
Recipes 2 Page 1326

add the orange juice. If not, simmer for a couple more minutes before adding the
juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until
the cauliflower is just tender. If the stew is on the thick side, thin with a bit more
water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of oliv e
oil and red onions.
Serves 4 - 6.
Pasted from <http://www.101cookbooks.com/archives/chickpea-hot-pot-recipe.html>
Recipes 2 Page 1327

Breakfast Polenta Recipe
5:18 PM

February 25, 2008 | by Heidi | Filed under Breakfast / Brunch Recipes
This breakfast polenta just edged out the do-it-youself waffle bar as my fav orite
crowd-pleasing brunch component. I love the idea of making a big pot, keeping it
warm ov er a low burner (or crockpot!), and offering up a range of toppings, sweet and
sav ory, for friends to choose from. It is creamy and comforting, and receptive to many
add-in flav ors and textures. For this v ersion I served small bowls of fluffy y ellow
polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of
cream and honey.
Considerations: While y ou can certainly get away with using an instant polenta (and
in turn much shorter cooking times), treat yourself to real deal, stone-ground, coarse
polenta this time around. Keep in mind that each polenta has its own personality,
required cooking time, and quirks (based on factors like the size of the grind, how
long its been around, etc). The reward for a bit of patience is a loose, creamy,
beautifully textured final polenta eagerly awaiting a dollop, swirl, or sprinkling of your
fav orite ingredients. Again, its great for a mix ed-crowd brunch because the polenta
itself in this case is dairy -free, v egan, v egetarian, I think it can qualify as gluten-free if
y ou buy the polenta from the right source (maybe the GFers can help me out
here)....I'm going to add a list of brunch-friendly toppings below here:
Breakfast Polenta Bar, topping ideas:
- toasted almonds, walnuts, or hazelnuts
- all manner of berries
- a drizzle of this blueberry maple syrup
- Rosewater Plum Compote
- poached eggs
- chopped herbs
- cream or ev en better, an infused cream
- chopped dates or dried fruit
- re-hy drated, chopped sun-dried tomatoes
Add any other ideas in the comments and I can ev entually add those ideas to the list
as well. Also, be sure to check back on Thursday, I have the next fav orite cookbooks
list going up and its a great one!

Y ou can use any sort of dried fruit you like. I picked up a little bag of dried friar
plums, and bright yellow pears at the market and used them this time around.
Chopped dates are tasty as well. I used Bob's Red Mill Polenta, they also sell polenta
with the nutritious germ still intact labeled as coarse stoneground cornmeal -
slightly different beast. The later being the more "whole" option.
4 cups water
1 /2 teaspoon salt
1 cup coarse polenta (not quick cooking)
1 /2 cup sliced almonds, toasted
1 /2 cup dried fruit, chopped
Recipes 2 Page 1328

honey
cream
Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the
heat (y ou might want to wear an apron as the polenta has a tendency to spurt and
spit). Simmer for at least 30 -35 minutes, if the polenta gets too thick and starts to dry
out along the way , just stir in more water 1/4 cup at a time. Y ou can cook the polenta
for much longer if y ou like (again, great for a brunch scenario), just keep stirring in
splashes of water as needed. In the end I like my breakfast polenta to be on the loose
side, thick enough to coat a spoon, but loose enough that it has trouble holding shape.
Serv e warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream
(or other toppings).
Serves about 4
Pasted from <http://www.101cookbooks.com/archives/breakfast-polenta-recipe.html>
Recipes 2 Page 1329

5:21 PM
Garlic Soba Noodles Recipe

March 3, 2008 | by Heidi | Filed under Main Course Recipes, Quick Recipes,
Vegetarian Recipes
Dried pasta, garlic powder, olive oil, and Parmesan cheese - the ingredients that made
up the backbone of my sister's college pantry. Toss hot, cooked noodles with a glug of
oliv e oil, a big shake from the green can, a dusting of garlic powder - this was lunch.
Not the most nutritious lunch mind y ou, but lunch none the less. I woke up the other
morning craving these garlicky noodles and started to think about what an updated
v ersion might look like - preferably one that stepped up the game on the nutrition
front. I opted for buckwheat soba noodles in place of spaghetti noodles, threw in some
greens for color, kept the Parmesan (now freshly grated), and served the noodles
along side Parmesan-crusted tofu. That being said, y ou could certainly opt for another
fav orite protein source to balance out the plate.
Garlic Soba Noodle Recipe

I seek out (and tend to stockpile) Organic Planet soba noodles - they are thinner than
many of the other brands on the market and made from a buckw heat / w heat flour
blend. I like the w ay they behave after I've cooked them - they aren't prone to
sticking or clumping. The powdered garlic I use is simply dehydrated garlic that has
been ground. It has a harsher flavor than most fresh garlic you'll encounter, and the
fragrance it puts off is different as w ell. I feel a bit of nostalgia for it, and actually
like to use it for certain recipes (like this one). Feel free to toss in a few fresh cloves
(chopped) in its place if you prefer. In that scenario I'd add the fresh garlic just
before the chard.
8 ounces dried soba noodles
1 /4 cup Parmesan freshly grated
big pinch of salt
1 2 ounces extra firm organic tofu, cut into 6 rectangular slabs
a generous splash of oliv e oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized
pieces
1 /2 cup Parmesan, freshly grated
a few baby radishes, sliced paper thin
Boil a large pot of water and cook soba noodles per packet instructions or until just
tender. I like to salt my water generously as I would other pasta. Drain and set aside.
While the water is coming to a boil, get the tofu started by combining the bread
crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and
then press into the bread crumbs. Make sure each piece is nicely coated with crumbs.
Place each piece on a parchment-lined baking sheet and repeat with the remaining
pieces. Bake in a 37 5 degree oven or pan-fry in a skillet in a bit of oliv e oil until both
sides are golden, flipping once along the way . Slice into strips and set aside.
Add the oliv e oil (and bit of salt) to a large skillet ov er med-high heat. Stir in the green
Recipes 2 Page 1330

onions, chard, and cook for a minute until the chard collapses. Stir in the soba
noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with
sliced radishes. Serve family-style or on individual plates - each nest of noodles
topped with some of the tofu slices.
Serves 4-6.
Pasted from <http://www.101cookbooks.com/archives/garlic-soba-noodles-recipe.html>
Recipes 2 Page 1331

Chicken and Summer Vegetable Tostadas
5:23 PM
E-m ail This Recipe
Randy M ayor
Chicken and Summer Vegetable

Tostadas
The tostadas can easily become soft tacos if you skip broiling the tortillas.
Serve with black beans.
1/4 teaspoon salt
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
C ooking spray
1 cup (4 ounces) shredded Monterey Jack cheese
Preheat broiler.
C ombine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over
medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken
to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2
minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. C ook
2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking
sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly
browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla;
sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until
cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and
cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.
Serve immediately.
Yield: 4 servings

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Recipes 2 Page 1332

Broiled Tilapia with Thai Coconut-Curry Sauce
6:13 PM
Bec ky L uigart-Stayner; L ydia D eGaris-Pursell
Broiled Tilapia with Thai Coconut-

Curry Sauce
Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve
this dish with rice, which will absorb the sauce.
1 teaspoon dark sesame oil, divided
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1 (14-ounce) can light coconut milk
4 (6-ounce) tilapia fillets
C ooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger
and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry
powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4
teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from
heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a
baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes
easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice,
and 1 lime wedge)
PROTEIN 29g; C HOLESTEROL 82mg; C ALCIUM 47mg; SODIUM 616mg; FIBER

348346>
Recipes 2 Page 1333

Fava Bean Dip with Goat Cheese and Garlic
6:18 PM
Ingredients
• 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)

• 1 Tbsp salt
• 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
• Olive oil
• 1/4 cup or more water
• 5 ounces goat cheese
• Kosher salt and freshly ground pepper
Method
1 Remove the outer shell from the fava beans. The easiest way to do this is to work
over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean
with your fingers, to have it shoot out into the bowl when the bean snaps. Keep
squeezing, pinching and snapping, until you've de-beaned all the pods.
Recipes 2 Page 1334

2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans,
simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and
place in a bowl of ice water to stop the cooking and to shock the beans into
maintaining their bright green color. When the beans have sunk to the bottom of the
bowl of ice water, fish them out and remove and discard the outer peel.
3 In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green
garlic (or chopped regular garlic cloves) and cook until softened, but not browned,
about 3 or 4 minutes.
4 Place shelled and peeled beans in a food processor with softened green garlic,
lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or
two more of olive oil while puréeing.
5 Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well
combined. Season with kosher salt and freshly ground pepper.
Serve with sliced cucumbers or jicama.
Makes about 2 cups.
Recipes 2 Page 1335

Citrus Sugar Cookie
Saturday, July 19, 2008
5:34 PM
Citrus Sugar Cookie

In this delicious recipe, old-fashioned sugar cookies are enlivened with the flavors of citrus oils and zests. Chewy on
the inside and crispy on the outside, these treats are glazed with sanding sugar for an irresistible crackly sugar
topping.
Citrus Sugar Cookies
Makes about 30
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 tablespoons finely chopped candied orange peel
1 teaspoon grated lime zest
1 teaspoon grated orange zest
6 drops lemon oil
3 drops lime oil
3 drops orange oil
Fine sanding sugar, for sprinkling
1. Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper; set aside. Sift together
flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the granulated and brown
sugars on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating to incorporate after
each addition. Mix in candied orange peel, the zests, and the oils. Reduce mixer speed to low, and slowly add dry
ingredients. Beat until fully combined and dough begins to form around paddle.
3. Use a 2-inch ice-cream scoop to drop cookies onto prepared baking sheets about 2 inches apart. Flatten cookies
with palm of hand. Sprinkle with sanding sugar. Using a pastry brush, lightly brush tops with water. Sprinkle with more
sanding sugar. Transfer to oven, and bake until just beginning to brown at edges, 12 to 15 minutes. Remove from
oven. Transfer cookies to wire rack to cool completely.
Pasted from <http://www.marthastewart.com/portal/site/mslo/menuitem.58031cf9775720e593598e10d373a0a0/?vgnextoid=

4b118670de42f010VgnVCM1000003d370a0aRCRD&vgnextchannel=fce2958d2a32f010VgnVCM1000003d370a0aRCRD&vgnextfmt=p
rint&rsc=communitytools_food&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&page=1 >
Recipes 2 Page 1336

Cardamom Biscotti
Wednesday, July 30, 2008
9:41 AM
Cardamom
Biscotti
Crisp, mildly spiced twice-baked
cookies make a lovely
accompaniment to fresh berries and
sherbet but are equally nice
alongside a cup of tea.
Makes 30. 1. Preheat oven to 325 degrees. Place rack in center of
• 1 1/4 cups all-purpose flour, oven.
plus more for surface 2. Sift flour, baking powder, and a pinch of salt into a large
bowl. Mix almonds, cardamom, and 1/2 cup plus 2
• 2 teaspoons baking powder tablespoons sugar into flour mixture. Beat eggs and
• Salt vanilla, then mix into dry ingredients until well
• 3 3/4 ounces blanched combined.
almonds, ground (about 1 cup) 3. Turn out dough onto a lightly floured surface. Roll
dough into a 9-by-2-inch log. Transfer to a parchment-
• 1 tablespoon cardamom pods, lined baking sheet. Press gently to flatten top. Bake
husks removed, seeds
until pale gold and lightly cracked, about 30 minutes.
crushed (1/2 teaspoon) 4. Lightly beat egg white, then brush onto biscotti.
• 3/4 cup sugar Sprinkle with remaining 2 tablespoons sugar. Bake 15
• 2 large eggs plus 1 large egg minutes. Let cool for 10 minutes on baking sheet on a
white wire rack.
5. Transfer to a cutting board. Using a serrated knife, cut
• 1 teaspoon pure vanilla extract dough into -inch-thick slices. Place slices, flat sides
down, on baking sheet, and bake until golden brown
and crisp, 15 to 18 minutes. Transfer biscotti to wire
rack, and let cool completely. (Biscotti can be stored for
up to 3 days.)
Pasted from <http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?

vgnextoid=d39d409067b2a110VgnVCM1000003d370a0aRCRD&vgnextchannel=b60c409067b2a110VgnVCM100000
Recipes 2 Page 1337

Spiced Pumpkin Soup with Ginger Browned Butter
Sunday, November 02, 2008
11:31 AM
E-mail This Recipe
Annabelle Breakey
Warm spices and caramelized onions underscore the natural sweetness of

pumpkin and butternut squash in this comforting dish. The easy swirl of
ginger butter at the end adds a bit of flavor and a lot of style. Prep and
Cook Time: 1 3/4 hours. Notes: You can substitute 3 1/2 lbs. packaged
peeled-and-cubed butternut squash for the pumpkin and squash called for
below: Skip steps 1 and 3, decrease the amount of broth to 7 cups, and
add the squash with the broth and carrots to the onion mixture in step 4.
Cook until all vegetables are tender, about 25 minutes.
2 pounds Sugar Pie or other baking pumpkin
2 pounds butternut or acorn squash
8 cups reduced-sodium chicken broth, divided
7 tablespoons butter, divided
About 1 tsp. salt
2 tablespoons plus 1 tsp. freshly grated ginger, divided
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground cardamom seeds (from about 4 pods)
2 carrots, peeled and chopped
1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise.

Scoop out seeds and any stringy parts. Put flesh side up in a large roasting
pan with 1 cup broth. Cover pan with foil and bake until vegetables are
tender when pierced with a fork, about 1 hour.
2. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add
onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and
start to look creamy, about 5 minutes. Reduce heat to low or medium-low
and cook onions, stirring every few minutes, until they turn a caramel
color and become quite sweet, about 30 minutes. Set aside.
3. When pumpkin and squash are tender, scoop out flesh and set aside;
discard skins. Reserve any liquid in bottom of pan.
4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp.
fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground
ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add
Recipes 2 Page 1338

remaining 7 cups broth, the carrots, cooked pumpkin and squash, and
reserved liquid from roasting pan. Bring to a boil, then reduce heat and
simmer until carrots are tender, about 15 minutes.
5. Whirl vegetables in a blender (in batches) until completely smooth. (For
silky-smooth soup, you can pour the puréed soup through a strainer.)
Return to pot and stir in brown sugar. Season with salt to taste. Keep
warm over low heat.
6. Put a small bowl or measuring cup next to the stove. Melt remaining 4
tbsp. butter in a small frying pan over medium-high heat. Add remaining 1
tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam.
Stir mixture constantly until it starts to brown. Pour mixture into waiting
bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a
swirl of ginger browned butter in each serving.
Note: Nutritional analysis is per serving.
CALORIES 248 (36% from fat); FAT 10g (sat 6.3g); CHOLESTEROL 27mg;
CARBOHYDRATE 37g; SODIUM 982mg; PROTEIN 5.6g; FIBER 3.2g
Sunset, OCTOBER 2007

1661178>
Recipes 2 Page 1339

Cheddar Soup
11:32 AM
E-mail This Recipe
Photo: William Meppem

Cheddar Soup

2 celery stalks, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 tablespoon vegetable or olive oil
1 medium baking potato, peeled and cut into 1-inch cubes
1/2 pound Cheddar, preferably white, grated (2 cups)
1 teaspoon Worcestershire sauce
In a large saucepan, cook the celery, carrots, and apple in the oil over
medium heat until softened, 7 to 8 minutes. Add the chicken broth and
potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until
the potatoes are tender, about 15 minutes.
Puree the soup in a blender or food processor. Return to saucepan and
whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve
with croutons or crusty bread.
Yield: 4-6 servings
CALORIES 281 (1% from fat); FAT 18g (sat 10g); CHOLESTEROL 48mg;
CALCIUM 364mg; CARBOHYDRATE 15g; SODIUM 713mg; PROTEIN 15mg;
FIBER 3g; IRON 1mg
Real Simple, OCTOBER 2001

640871>
Recipes 2 Page 1340

Butternut Squash-Leek Soup
11:35 AM
E-mail This Recipe
Lee Harrelson
"I love my local organic farmers' market and like to cook with seasonal
fare. I'm a professional organizer and include seasonal recipes in my
newsletters for my clients. This was last winter's recipe." It's great as a
side or a light main dish with a salad. -Shannon Simmons, Redding, CA
1 whole garlic head
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
2 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt

Remove white papery skin from garlic head (do not peel or separate the
cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins.
Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5
minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and
black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until
squash is tender. Place half of squash mixture in a blender. Remove center
piece of blender lid (to allow steam to escape); secure blender lid on
blender. Place a clean towel over the opening in the blender lid (to avoid
splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat
procedure with remaining squash mixture.
Wine note: The creamy texture of the pureed soup matches well with a
plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's
suitably rich, round, and fruity, with gently buttery flavors and good
acidity to balance the natural sweetness of the squash. -Jeffery
Lindenmuth
Yield: 6 servings (serving size: about 1 cup)
IRON 3.3mg; CHOLESTEROL 0.0mg; CALCIUM 144mg; CARBOHYDRATE
33.5g; SODIUM 351mg; PROTEIN 4.1g; FIBER 5.3g
Cooking Light, OCTOBER 2006
Recipes 2 Page 1341

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Recipes 2 Page 1342

Escarole, Three Bean, and Roasted Garlic Soup
11:38 AM
E-mail This Recipe
Becky Luigart-Stayner; Cindy Barr

Roasted garlic mashed with a portion of white beans thickens the soup. As
the garlic roasts, its flavor mellows into a delicate, slightly sweet taste.
1 whole garlic head
1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
1/2 teaspoon chopped fresh sage
8 cups chopped escarole (about 1 pound)
2 cups Basic Marinara
1 teaspoon freshly ground black pepper
1 (15-ounce) can pink beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese
Sage sprigs (optional)

cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine
garlic pulp and 1/4 cup Great Northern beans; mash with a fork until
pastelike. Stir in chopped sage; set aside.
Heat olive oil in a Dutch oven over medium heat. Add escarole to pan;
cook 3 minutes or until escarole wilts, stirring frequently. Add remaining
Great Northern beans, broth, and next 4 ingredients (through pink beans);
bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole
is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10
minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if
desired.
Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon
cheese)
CALORIES 246 (21% from fat); FAT 5.7g (sat 1.5g,mono 3g,poly 0.7g); IRON
3.5mg; CHOLESTEROL 4mg; CALCIUM 180mg; CARBOHYDRATE 35.6g;
SODIUM 790mg; PROTEIN 14.3g; FIBER 12g
Recipes 2 Page 1343

1662831>
Recipes 2 Page 1344

Mushroom-Potato Soup with Smoked Paprika
11:39 AM
E-mail This Recipe
Leigh Beisch
Smoked paprika--known as pimentón in its native Spain--adds a deep

woodsmoke flavor to this hearty soup. Prep and Cook Time: 1 hour. Notes:
Shiitake, oyster, and mitake (also called maitake or hen of the woods) are
great here, but button or cremini mushrooms work well too.
2 ounces dried porcini mushrooms
1 1/2 pounds fresh button mushrooms
1 onion, halved and thinly sliced
3 ounces pancetta, chopped
1 tablespoon smoked paprika (pimentón)
3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
6 to 8 tbsp. crème fraîche or sour cream
1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.
2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve
caps, slice, and add to stems. With a slotted spoon, lift out porcini,
pressing excess liquid into bowl, and transfer to a cutting board. Finely
chop porcini and add to stems and caps. Reserve soaking liquid.
3. Heat olive oil in a large pot over medium-high heat and add onion and
salt. Cook, stirring, until onions are soft, about 3 minutes. Add pancetta
and cook until onions look a bit creamy, about 2 minutes. Add paprika and
cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms.
Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to
5 minutes.
4. Add wine and cook until liquid is reduced by half, about 3 minutes. Add
reserved porcini soaking liquid (pouring carefully to leave behind the
sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil,
then reduce heat to low and simmer, uncovered, until potatoes are
tender, 10 to 15 minutes.
5. Season with salt and pepper to taste. Serve hot, with a dollop of crème
fraîche.
Recipes 2 Page 1345


1534871>
Recipes 2 Page 1346

Tortilla Soup
11:41 AM
E-mail This Recipe
Photography: Karry Hosford

Tortilla Soup
Use premixed fajita seasoning to eliminate measuring more than a half-

dozen spices.
1 cup chopped onion
1 teaspoon bottled minced garlic
2 tablespoons fajita seasoning (such as McCormick)
2 1/4 cups water
2 (15-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less sodium chicken broth
2 (4-ounce) cans chopped green chiles
1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
3/4 cup crushed baked tortilla chips
Heat the oil in a large nonstick skillet over medium-high heat. Add onion
and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir
in water and next 4 ingredients (water through green chiles); bring to a
boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving
with cheese and chips.
Yield: 6 servings (serving size: 2 cups soup, 1/4 cup cheese, and 2
tablespoons tortilla chips)
IRON 2.4mg; CHOLESTEROL 6mg; CALCIUM 264mg; CARBOHYDRATE

549857>
Recipes 2 Page 1347

Lentil Soup with Chard
11:41 AM
E-mail This Recipe

Lentils are good with all kinds of greens--from sweet spinach and chard to
pungent broccoli rabe, turnip greens, and mustard greens. Adding the
greens toward the end of cooking keeps their color bright.
1 3/4 cups dried brown lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons sea salt
Dash of dried thyme
2 parsley sprigs
2 bay leaves
6 cups torn Swiss chard
6 tablespoons plain whole yogurt
Sort and wash the lentils. Combine lentils, water, and next 6 ingredients
(water through bay leaves) in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 45 minutes or until tender.
Melt butter in a large nonstick skillet over medium-high heat. Add the
onion and cumin; sauté 10 minutes or until browned. Stir onion mixture
into lentil mixture. Discard bay leaves and parsley. Add chard to soup;
simmer, uncovered, 10 minutes or until chard is tender. Remove soup
from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6
bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
Yield: 6 servings
43.9g; SODIUM 810mg; PROTEIN 18.2g; FIBER 20g

549829>
Recipes 2 Page 1348

Recipes 2 Page 1349
Roasted Carrot and Parsnip Soup
11:42 AM
E-mail This Recipe
Photo: Beatriz Da Costa

1 pound carrots, peeled and cut into 1/2-inch rounds

1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
Kosher salt and pepper
1/2 baguette, cut into 16 thin slices
Heat oven to 400° F.
In a large roasting pan, combine the carrots, parsnips, onion, 3

tablespoons of the oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Spread the vegetables in an even layer and roast, stirring occasionally,
until tender and golden brown, about 45 minutes.
Meanwhile, arrange the bread slices on a baking sheet and brush with the
remaining oil. During the last 10 minutes of roasting time, toast the slices
until crisp.
Transfer the vegetables to a blender and puree with 3 cups water, adding
more water if necessary, 1/4 cup at a time, until smooth. Rewarm in a pot
over medium-low heat, if necessary. Divide among individual bowls and
serve with the olive oil toast.
CARBOHYDRATE 42g; SODIUM 1,045mg; PROTEIN 5g; FIBER 8g; SUGAR
11g

1664946>
Recipes 2 Page 1350

Vegetable Soup with Corn Dumplings
11:43 AM

Get 2 RISK-FREE ISSUES!
Randy Mayor; Lydia DeGaris-Pursell

• Read Reviews (15)
If you plan to serve only a portion of this soup, refrigerate part of the dumpling
batter for up to 24 hours to make fresh dumplings for the reheated soup.
Yield
8 servings (serving size: 1 1/2 cups soup and 1 dumpling)
Ingredients
• Soup:
• 1 tablespoon olive oil
• 4 cups finely chopped onion
• 1/8 teaspoon ground cloves
• 2 bay leaves
• 3 cups water
• 3 (14 1/2-ounce) cans vegetable broth
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 1/2 cups (1/4-inch) diced peeled sweet potato
• 1 (15-ounce) can navy beans, rinsed and drained
• 2 cups frozen whole-kernel corn, thawed
• 2 cups sliced zucchini (about 1 medium)
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground red pepper
• Dumplings:
• 1 tablespoon cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1 tablespoon butter
• 1/2 cup fat-free milk
• 1/3 cup frozen whole-kernel corn, thawed
Preparation
To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion,
cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes;
bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn,
Recipes 2 Page 1351

zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5
minutes. Discard bay leaves.
To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with
a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn;
stir just until moist.
Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the
vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-
low heat 10 minutes or until dumplings are done (do not boil).
Calories:
271 (16% from fat)
Fat:
4.9g (sat 1.3g,mono 1.9g,poly 0.7g)
Protein:
11g
Carbohydrate:
50.9g
Fiber:
7.5g
Cholesterol:
4mg
Iron:
2.8mg
Sodium:
767mg
Calcium:
148mg
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=231718

&ao=>
Recipes 2 Page 1352

Black Bean Soup
11:44 AM
Black Bean Soup

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Yield
Makes 6 servings
Ingredients
• 3 (15-ounce) cans black beans, undrained and divided
• 1 (14½-ounce) can chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano leaves
• 1/4 teaspoon coarse grind black pepper
• Toppings: salsa, shredded Mexican four-cheese blend, fresh cilantro sprigs
Preparation
1. Process 1 can of beans in a food processor or blender until smooth, stopping to
scrape down sides. Drain second can of beans.
2. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or
until tender. Stir in processed beans, drained beans, remaining can of undrained
beans, broth, and next 5 ingredients.
3. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with
desired toppings.
Southern Living Cooking School, OCTOBER 2004

1672956&ao=>
Recipes 2 Page 1353

Pasta Fagioli Soup
11:45 AM
Pasta Fagioli Soup

Dinner Tonight
Worthy of a Special Occasion

• Rate the Recipe
This Italian soup derives its name—fagioli—and its high fiber content from kidney
beans. Serve with crusty Italian bread and a Caesar salad for a quick weeknight
supper.
Yield
5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago
cheese)
Ingredients
• 12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as
Amy's)
• 3 cups fat-free, less-sodium chicken broth
• 1/2 cup uncooked small seashell pasta
• 2 cups coarsely chopped zucchini (about 2 small zucchini)
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/3 cup (about 1 1/2 ounces) shredded Asiago cheese
Preparation
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring
constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4
minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer
2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until
pasta and zucchini are tender. Sprinkle with cheese.
Calories:
319 (26% from fat)
Fat:
Recipes 2 Page 1354

Protein:
21.9g
Carbohydrate:
39.7g
Fiber:
9.6g
Cholesterol:
56mg
Iron:
4.4mg
Sodium:
858mg
Calcium:
56mg

1108319&ao=>
Recipes 2 Page 1355

Tomato-and-White Bean Soup
11:46 AM

HOWARD L. PUCKETT
Outstanding
• Rate the Recipe
You can substitute navy beans for the cannellini beans, if preferred.
Yield
4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
Ingredients
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 2 (16-ounce) cans cannellini or other white beans, drained
• 1 (14 1/2-ounce) can fat-free chicken broth
• 1 tablespoon chopped fresh parsley
• 3/4 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese
Preparation
Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4
minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through
pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls,
and sprinkle with cheese.
Calories:
297 (22% from fat)
Fat:
Protein:
18.2g
Carbohydrate:
42g
Recipes 2 Page 1356

Fiber:
5.7g
Cholesterol:
4mg
Iron:
4.2mg
Sodium:
451mg
Calcium:
154mg

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Recipes 2 Page 1357

Calabaza and Poblano Stew
11:48 AM

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Redolent with honey, cinnamon, and aniseed, this stew highlights mild but exotic
flavors typically associated with European cuisine, but which are also commonly
used in Mexico. Calabaza is a pumpkinlike winter squash. Butternut squash is a good
substitute. If you prefer a smoother consistency, use a potato masher to break up
the squash.
Yield
8 servings (serving size: 1 1/2 cups stew, about 2 teaspoons crema mexicana, and 1
tablespoon pumpkinseeds)
Ingredients
• 5 poblano chiles (about 1 pound)
• 1 teaspoon aniseed
• 1 (3-inch) cinnamon stick, broken
• 1 tablespoon peanut oil
• 3 1/2 cups chopped onion
• 10 cup (2-inch) pieces peeled calabaza squash (about 3 pounds)
• 2 cups water
• 3 tablespoons honey
• 6 tablespoons Crema Mexicana
• 1/2 cup roasted pumpkinseed kernels
Preparation
Preheat broiler.
Cut poblano chiles in half; discard seeds and membranes. Place the chile halves, skin
sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until
blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel
chiles; discard skins. Chop chiles.
Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or
until browned. Add garlic; sauté 1 minute. Add cinnamon mixture to pan; sauté 1
minute. Add chopped chiles, squash, broth, water, honey, and salt; bring to a boil.
Reduce heat, and simmer 30 minutes or until squash is tender.
Drizzle each serving with Crema Mexicana; sprinkle with pumpkinseeds.
Recipes 2 Page 1358

Calories:
266 (35% from fat)
Fat:
Protein:
9g
Carbohydrate:
40.7g
Fiber:
8.4g
Cholesterol:
8mg
Iron:
4mg
Sodium:
669mg
Calcium:
118mg
Lorrie Hulston Corvin, Cooking Light, OCTOBER 2004

&ao=>
Recipes 2 Page 1359

Grano and Chickpea Soup with Parmesan-Herb
Topping
Grano and Chickpea Soup with Parmesan-
11:48 AM
Herb Topping
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Grano, polished durum wheat, is new to the United States (to find out more about it,
visit www.sunnylandmills.com). The grain stays pleasantly chewy after cooking--a
nice contrast to soft chickpeas. If you have trouble finding grano, substitute wheat
berries that have been soaked overnight or pearled barley.
Yield
6 servings
Ingredients
• 2 tablespoons tomato paste
• 1 1/2 quarts water
• 1 cup grano
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh basil
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 garlic clove, minced
• 1 tablespoon extravirgin olive oil
Preparation
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onion,
celery, and 2 garlic cloves; sauté 5 minutes. Reduce heat to medium, and cook 5
minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine;
cook 2 minutes, stirring frequently. Add water, grano, salt, and pepper. Cover and
simmer 30 minutes. Add 1 teaspoon basil, chickpeas, and tomatoes. Cook 5 minutes
or until thoroughly heated.
Recipes 2 Page 1360

Combine the cheese, parsley, 2 tablespoons basil, and 1 garlic clove. Ladle 1 1/3 cups
soup into each of 6 bowls. Drizzle each serving with 1/2 teaspoon extravirgin olive
oil; top each serving with about 2 tablespoons cheese mixture. Yield: 6 servings.
Calories:
291 (26% from fat)
Fat:
Protein:
11.1g
Carbohydrate:
40.6g
Fiber:
6.2g
Cholesterol:
6mg
Iron:
2.5mg
Sodium:
751mg
Calcium:
165mg
Deborah Madison, Cooking Light, OCTOBER 2003

&ao=>
Recipes 2 Page 1361

Wheat Berry Soup with White Beans and Rosemary
11:49 AM
Wheat Berry Soup with White Beans and

Rosemary
Photo: Randy Mayor

This sounds like the ultimate health-food dish from the '70's, but today this
hearty main-dish soup graces the tables of fine Italian restaurants. Start this
soup early in the day, or the night before, as the beans and wheat berries
(unprocessed kernels of wheat) require long soaking and cooking times.
Yield
6 servings (serving size: 1 1/2 cups)
Ingredients
• 1 1/2 cups dried navy beans (about 3/4 pound)
• 1 1/4 cups uncooked wheat berries
• 1 teaspoon salt, divided
• 2 cups diced onion
• 1 cup diced celery
• 1/2 cup diced carrot
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 8 cups water
• 4 parsley sprigs
• 2 thyme sprigs
• 1 bay leaf
• 1/4 teaspoon black pepper
• Garnish:
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
• 1 garlic clove, chopped
Preparation
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above
beans; cover and let stand 8 hours or overnight. Drain.
Recipes 2 Page 1362

Place wheat berries in a medium bowl; cover with water to 2 inches above
wheat berries. Cover and let stand 8 hours or overnight. Drain. Place wheat
berries in a large saucepan. Cover with water to 2 inches above wheat berries.
Bring to a boil; reduce heat, and simmer 25 minutes. Stir in 1/2 teaspoon salt;
cook 20 minutes or until tender. Drain.
While wheat berries are cooking, heat oil in a Dutch oven over medium heat.
Add the onion, celery, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic
cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water,
parsley sprigs, thyme sprigs, and bay leaf. Partially cover, and cook 1 1/2 hours
or until beans are tender. Discard bay leaf, parsley, and thyme. Stir in wheat
berries, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes
To prepare garnish, combine chopped parsley, cheese, 1 tablespoon fresh
rosemary, 1/4 teaspoon pepper, and chopped garlic. Ladle soup into bowls;
sprinkle each serving with about 2 tablespoons garnish.
Note: Wheat berries can be found in most health -food stores and many larger
supermarkets.
Calories:
399 (13% from fat)
Fat:
Protein:
22.9g
Carbohydrate:
69.9g
Fiber:
9.4g
Cholesterol:
5mg
Iron:
5.9mg
Sodium:
649mg
Calcium:
222mg

520412&ao=>
Recipes 2 Page 1363

Baked Potato Soup
11:50 AM
Baked Potato Soup

Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was
happy with it the first time we tried it, but I knew the soup could be better. The soup
originally used fat-free sour cream, which I felt gave it a too-tart taste. After
tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we
all are much happier with the results." --Recipe by Ann Taylor Pittman (October
2002)
Yield
8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2
teaspoons onions, and about 1 tablespoon bacon)
Ingredients
• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% reduced-fat milk
• 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
• 1 teaspoon salt
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)
Preparation
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel
potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large
Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over
medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4
cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from
heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until
thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle
each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1
tablespoon bacon. Garnish with cracked pepper, if desired.
Recipes 2 Page 1364
Calories:
329 (30% from fat)
Fat:
Protein:
13.6g
Carbohydrate:
44.5g
Fiber:
2.8g
Cholesterol:
38mg
Iron:
1.1mg
Sodium:
587mg
Calcium:
407mg
Ann Taylor Pittman, Cooking Light, SEPTEMBER 2007

1654706&ao=>
Recipes 2 Page 1365

Golden Potato-Leek Soup with Cheddar Toasts
11:51 AM
Golden Potato-Leek Soup with Cheddar

Toasts
Dinner Tonight
Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This
makes a generous amount, so share the bounty with friends or freeze half of the
batch for a future meal.
Yield
8 servings (serving size: about 1 cup soup and 1 toast)
Ingredients
• Soup:
• 3 cups thinly sliced leek (about 3 medium)
• 6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
• 2 cups water
• 2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
• 2 thyme sprigs
• Cheddar Toasts:
• 8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette
• Cooking spray
• 1/2 cup (2 ounces) shredded sharp cheddar cheese
• Remaining Ingredients:
• 1/3 cup whipping cream
• Thyme sprigs (optional)
Preparation
To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10
minutes or until tender, stirring occasionally (do not brown).
Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat,
and simmer, uncovered, 20 minutes or until potatoes are very tender.
To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet.
Bake at 375° for 7 minutes or until toasted. Turn slices over; coat with cooking spray,
Recipes 2 Page 1366

and sprinkle 1 tablespoon cheese over each slice. Bake 5 minutes or until cheese
melts. Sprinkle evenly with red pepper.
Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato
masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish
with thyme sprigs, if desired.
Calories:
299 (25% from fat)
Fat:
Protein:
7.5g
Carbohydrate:
48.4g
Fiber:
3.9g
Cholesterol:
25mg
Iron:
2mg
Sodium:
660mg
Calcium:
113mg
Mark Bittman, Cooking Light, OCTOBER 2005

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Recipes 2 Page 1367

Farmer John's Pumpkin Soup
11:52 AM

Angela Wyant
Prep and Cook Time: about 45 minutes. With roasted fresh pumpkin as its base, this
easy-to-make soup is accented with sage and spice. Notes: You can make the soup
through step 3 up to 2 days ahead; cover and chill. Reheat over medium heat,
covered, stirring often.
Yield
Ingredients
• 1 leek (8 oz.)
• 2 carrots (8 oz. total), peeled and coarsely chopped
• 1 stalk celery (4 oz.), rinsed and coarsely chopped
• 1 clove garlic, peeled and minced
• 2 quarts fat-skimmed chicken broth or vegetable broth
• 4 cups Mashed Pumpkin
• 1/2 cup apple cider or juice
• 1 green apple (8 oz.), peeled, cored, and chopped
• 2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons chopped fresh sage leaves or dried sage
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Salt and pepper
• About 1 cup crème frâiche or sour cream
• 1 teaspoon grated lemon peel
Preparation
1. Trim and discard root end and tough dark green tops from leek. Slice leek in half
lengthwise and rinse well, flipping layers under cool running water to remove dirt.
Slice thinly crosswise.
2. In a 5- to 6-quart pan over high heat, melt butter. Add leek, carrots, celery, onion,
and garlic; stir often until onion is limp, 6 to 8 minutes. Add broth, Mashed Pumpkin,
apple cider, apple, ginger, sage, cinnamon, and allspice; cover and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. Whirl soup, a portion at a time, in a blender (holding lid down with a towel) until
puréed, and pour into a bowl. Return all soup to pan and stir often over high heat
Recipes 2 Page 1368

until hot. Add salt and pepper to taste.
4. In a small bowl, mix 1 cup crème frâiche or sour cream and lemon peel. Ladle soup
into bowls or mugs. Garnish with a dollop of crème frâiche.
Calories:
161 (53% from fat)
Protein:
7g
Fat:
9.4g (sat 5.9)
Carbohydrate:
12g
Fiber:
1.2g
Sodium:
100mg
Cholesterol:
22mg

1110255&ao=>
Recipes 2 Page 1369

Tuscan Chickpea Soup
11:53 AM


Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic
Mediterranean flavors.
Yield
6 servings
Ingredients
• 4 cups water
• 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
• 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 to 2 tablespoons balsamic vinegar
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
Preparation
Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and
cook for 10 minutes, stirring frequently. Stir in the water and the next 5
ingredients (water through tomatoes), and bring to a boil. Reduce heat, and
simmer 20 minutes.
Place 2 cups soup in a blender or food processor, and process until smooth. Pour
the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all
pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat.
Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1
tablespoon cheese.
Calories:
373 (22% from fat)
Fat:
Protein:
Recipes 2 Page 1370

Protein:
15g
Carbohydrate:
59.7g
Fiber:
11.4g
Cholesterol:
5mg
Iron:
3.7mg
Sodium:
955mg
Calcium:
197mg

231724&ao=>
Recipes 2 Page 1371

Creamy Tomato-Balsamic Soup
11:54 AM

Cooking the vegetables at the high temperature of 500° caramelizes their natural
sugars and deepens their flavor; the liquid poured over them ensures they won't
burn. Prepare the soup up to two days ahead; reheat over medium heat before
serving.
Yield
4 servings (serving size: about 1/2 cup)
Ingredients
• 1 cup less-sodium beef broth, divided
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 1 cup coarsely chopped onion
• 5 garlic cloves
• 2 (28-ounce) cans whole tomatoes, drained
• Cooking spray
• 3/4 cup half-and-half
Preparation
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion,
garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour
broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables
are lightly browned.
Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half,
and process until smooth. Strain mixture through a sieve into a bowl; discard solids.
Garnish with cracked black pepper, if desired.
Calories:
120 (35% from fat)
Fat:
4.7g (sat 3g,mono 1.5g,poly 0.1g)
Protein:
3.8g
Carbohydrate:
Recipes 2 Page 1372

Carbohydrate:
14.9g
Fiber:
1.7g
Cholesterol:
23mg
Iron:
1.7mg
Sodium:
452mg
Calcium:
120mg
Julie Grimes, Cooking Light, OCTOBER 2005

1108229&ao=>
Recipes 2 Page 1373

Hearty Bean and Barley Soup
11:54 AM

Photo: Karry Hosford

This satisfying Italian-style soup features a delicious and iron-packed combination of
red kidney beans and spinach. It's also high in fiber and calcium. To ensure rich
flavor, add garlic and herbs to canned broth for a homemade taste. Mashing a
portion of the beans gives the soup extra body.
Yield
8 servings (serving size: about 1 cup soup and 1 tablespoon cheese)
Ingredients
• 7 cups fat free, less-sodium chicken broth
• 1/4 teaspoon crushed red pepper
• 2 (4-inch) rosemary sprigs
• 1 (19-ounce) can dark red kidney beans, rinsed and drained
• 1 cup finely chopped carrot
• 1 cup uncooked quick-cooking barley
• 10 cup torn spinach leaves (about 4 ounces)
Preparation
Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and
cook 15 minutes. Drain through a sieve into a large bowl; discard solids.
Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining
whole beans.
Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes.
Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a
boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5
minutes or until barley is tender. Sprinkle each serving with cheese.
Calories:
208 (15% from fat)
Recipes 2 Page 1374

208 (15% from fat)
Fat:
Protein:
11.4g
Carbohydrate:
34g
Fiber:
8g
Cholesterol:
5mg
Iron:
2.3mg
Sodium:
615mg
Calcium:
156mg

&ao=>
Recipes 2 Page 1375

11:56 AM

Annabelle Breakey
A little cream goes a long way in this earthy, supremely comforting soup. Prep
and Cook Time: 1 1/2 hours. Notes: Look for whole wild rice grains; they cook
more evenly and keep their nutty-chewy texture better than split or broken
grains do. Pancetta is available at specialty markets and Italian delis; you can
substitute bacon if you like.
Yield
Makes 8 servings
Ingredients
• 3/4 cup wild rice (see Notes)
• 1 tablespoon salt
• 1 ounce dried porcini mushrooms
• 5 tablespoons butter at room temperature, divided
• 4 ounces pancetta, finely chopped (see Notes)
• 8 ounces button mushrooms, finely chopped
• 1 leek, halved, rinsed, and white and light green parts thinly sliced
• 4 cups reduced-sodium chicken or vegetable broth
• 3 tablespoons minced flat-leaf parsley
• 2/3 cup heavy whipping cream
Preparation
1. Put wild rice, salt, and 8 cups cold water in a medium pot. Bring to a boil,
lower heat to maintain a steady simmer, and cook until rice is tender, about 45
minutes. Drain and set aside.
2. Meanwhile, put porcini in a small bowl and pour in 1 1/2 cups boiling water.
Let sit until soft, about 15 minutes.
3. In a large pot, cook 1 tbsp. butter and pancetta over medium -high heat until
the meat renders some of its fat and turns a lighter pink. Add button mushrooms
and leek. Cook, stirring occasionally, until mushrooms give off their liquid, about
10 minutes.
4. Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop
finely, and add to pot.
5. Sprinkle vegetables and pancetta with flour and cook, stirring constantly, until
Recipes 2 Page 1376

flour starts to stick to the bottom of the pot (scrape it up as much as possible
while stirring). Add wine, reserved liquid from soaking porcini (pouring slowly so
as to leave any grit behind), and broth. Bring to a boil, then lower heat to
maintain a steady simmer and cook 15 minutes.
6. Meanwhile, combine remaining 4 tbsp. butter, the parsley, and pepper. Set
aside.
7. Add reserved wild rice to vegetable mixture and cook 10 minutes. Stir in
cream and cook until hot, about 1 minute. Divide soup among 8 bowls and serve
hot, with a dollop of parsley butter on each serving.
Calories:
305 (62% from fat)
Protein:
8.1g
Fat:
21g (sat 12)
Carbohydrate:
20g
Fiber:
2.5g
Sodium:
818mg
Cholesterol:
55mg

1661179&ao=>
Recipes 2 Page 1377

Pan-Fried Tofu with Spicy Lemongrass Sauce (Tofu
Nuong Xa)
11:59 AM
Pan-Fried Tofu with Spicy Lemongrass Sauce

(Tofu Nuong Xa)
Karry Hosford
The original version of this dish calls for deep-frying the tofu. Pan-searing renders a
healthier version that's just as delicious. This recipe earned our Test Kitchens'
highest rating.
Yield
4 servings (serving size: 4 tofu pieces and 1 tablespoon spread)
Ingredients
• 2 (15-ounce) packages water-packed extrafirm tofu
• Cooking spray
• 1 1/2 tablespoons sugar
• 2 tablespoons Thai fish sauce (such as Three Crabs)
• 2 teaspoons vegetable oil
• 1/2 cup finely chopped shallots
• 2 tablespoons chopped peeled fresh lemongrass
• 1 red Thai chile, minced
Preparation
Cut each tofu block crosswise into 8 slices. Arrange tofu in a single layer on several
layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand
15 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add tofu; cook 2 minutes on each side or until browned. Set aside and keep warm.
Combine sugar and fish sauce, stirring with a whisk until blended. Heat oil in a small
saucepan over medium-high heat. Add shallots and garlic; sauté 3 minutes or until
lightly browned. Add lemongrass and chile; sauté 2 minutes. Stir in sugar mixture,
and cook 1 minute. Serve lemongrass spread with tofu.
Calories:
180 (32% from fat)
Fat:
Recipes 2 Page 1378

Fat:
Protein:
17g
Carbohydrate:
14.5g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
3.2mg
Sodium:
832mg
Calcium:
82mg
Cooking Light, AUGUST 2004

686207>
Recipes 2 Page 1379

Banana Pudding with Chocolate Sauce
11:59 AM

Get a FREE TRIAL issue!
Photo: Tina Rupp

Yield
Makes 4 servings
Ingredients
• 3 tablespoons cold water
• 1 envelope unflavored gelatin
• 1 14-ounce package silken tofu
• 2 large, ripe bananas, cut into 1-inch pieces
• 1/4 cup honey
• 2/3 cup semisweet chocolate chips
• 1/3 cup soy milk
Preparation
Lightly coat four 6-ounce custard cups with vegetable spray; set aside. Place the
water in a small nonmetal bowl and sprinkle in the gelatin; set aside. Place the tofu,
banana, honey, and lemon juice in the bowl of a food processor or blender; puree
until smooth. Place the bowl containing the gelatin in a microwave and cook for 30
seconds; stir until dissolved. Add to the banana puree and pulse to combine. Pour
into the custard cups. Chill until set, about 1 1/2 hours. Place the chocolate chips in
the bowl of a food processor or blender and pulse to chop. In a small saucepan, bring
the soy milk to a boil. Pour the hot soy milk over the chocolate and pulse until
smooth. Using a paring knife, loosen the edge of each pudding from its cup. Unmold
into bowls. Drizzle some warm chocolate sauce over each pudding.
Calories:
332 (32% from fat)
Fat:
12g (sat 5g)
Protein:
9mg
Carbohydrate:
55g
Fiber:
4g
Recipes 2 Page 1380

4g
Cholesterol:
0mg
Iron:
2mg
Sodium:
22mg
Calcium:
52mg
Lisa Singer, Real Simple, APRIL 2004

1046901>
Recipes 2 Page 1381

Hearts of Romaine Salad with Creamy Soy Dressing
12:00 PM
Hearts of Romaine Salad with Creamy Soy

Dressing
Becky Luigart-Stayner; Jan Gautro

Silken tofu gives this dressing its creamy texture and is a great substitute for the raw
eggs that are often used in Caesar salads. Leftover dressing will keep in the
refrigerator for up to a week.
Yield
8 servings
Ingredients
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1/4 teaspoon sea salt
• 2 ounces firm silken tofu
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh parsley
• 12 cups torn romaine lettuce (about 2 hearts)
• 3 tablespoons grated fresh Parmesan cheese
Preparation
Combine first 6 ingredients in a food processor; process until smooth. With
processor on, slowly pour oil through food chute; process until well blended. Pour
tofu mixture into a small bowl; stir in parsley.
Combine romaine lettuce and tofu mixture in a large bowl, and toss to combine.
Arrange 1 1/2 cups salad on each of 8 plates, and top each serving with about 1
teaspoon Parmesan cheese.
Calories:
40 (52% from fat)
Fat:
Protein:
2.8g
Carbohydrate:
Recipes 2 Page 1382

Carbohydrate:
2.7g
Fiber:
1.5g
Cholesterol:
2mg
Iron:
1.1mg
Sodium:
139mg
Calcium:
67mg
Cooking Light, JUNE 2002

319909>
Recipes 2 Page 1383

Tofu Fruit Smoothies
12:01 PM


"My whole family likes to drink smoothies. This nondairy recipe is great for breakfast
or an afternoon snack." --CL Reader
Yield
Ingredients
• 1 cup frozen mixed berries
• 1/2 cup white grape juice
• 1 tablespoon honey
• 1 firm ripe banana, peeled and sliced
• 1 (12.3-ounce) package light silken tofu (such as Mori-Nu)
Preparation
Place all ingredients in a blender; process until smooth.
Calories:
145 (7% from fat)
Fat:
Protein:
8g
Carbohydrate:
27.6g
Fiber:
2g
Cholesterol:
0.0mg
Iron:
1.6mg
Sodium:
101mg
Calcium:
61mg
Cooking Light, DECEMBER 2002
Recipes 2 Page 1384

522346>
Recipes 2 Page 1385

Tofu Fried Rice
12:02 PM
Tofu Fried Rice

Dinner Tonight

Using frozen peas and carrots plus bottled minced garlic and ginger speeds up
preparation of this simple Chinese standby. Keep any leftover sake tightly capped in
the refrigerator for up to three weeks, or you can substitute a tablespoon of rice
wine vinegar for the sake.
Yield
Ingredients
• 2 cups uncooked instant rice
• 2 tablespoons vegetable oil, divided
• 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch)
cubes
• 2 large eggs, lightly beaten
• 1 cup (1/2-inch-thick) slices green onions
• 1 cup frozen peas and carrots, thawed
• 2 teaspoons bottled minced garlic
• 1 teaspoon bottled minced fresh ginger
• 2 tablespoons sake (rice wine)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon dark sesame oil
• Thinly sliced green onions (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over
medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring
occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done,
breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to
pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame
oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and
soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green
onions, if desired.
Recipes 2 Page 1386
Calories:
376 (26% from fat)
Fat:
11g (sat 2g,mono 3g,poly 5.1g)
Protein:
15.8g
Carbohydrate:
50.6g
Fiber:
3.2g
Cholesterol:
106mg
Iron:
3.8mg
Sodium:
629mg
Calcium:
79mg
David Bonom, Cooking Light, SEPTEMBER 2004

689956>
Recipes 2 Page 1387

Sautéed Tofu (Dau Hu Xao Dau Hao)
12:02 PM

Lisa Romerein
To gussy up this recipe, double the sauce and add sliced mushrooms, carrots, or bok
choy. Prep and Cook Time: 10 minutes.
This recipe goes with Herb Noodle Salad (Bun)
Yield
Makes 4 servings
Ingredients
• 2 tablespoons oyster sauce
• 1 teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1 package (14 oz.) extra-firm tofu, cubed
• 1/4 cup loosely packed cilantro sprigs
Preparation
1. Whisk oyster sauce, pepper, sugar, and fish sauce in a bowl.
2. Heat oil over medium heat in a medium nonstick skillet and add tofu. Cook 1
minute, stir gently, and add oyster sauce mixture. Cook, stirring occasionally, about 5
minutes, or until tofu is hot and sauce has reduced a little. Garnish with cilantro.
Calories:
167 (54% from fat)
Protein:
13g
Fat:
10g (sat 1.5)
Carbohydrate:
8.4g
Fiber:
0.6g
Sodium:
665mg
Cholesterol:
Recipes 2 Page 1388

0.0mg
Ann Le, Sunset, MARCH 2007

1589336>
Recipes 2 Page 1389

Stir-fried Eggplant and Tofu
12:03 PM

Photo: Annabelle Breakey; Styling: Dan Becker

Time: 25 minutes.
Yield
Serves 4
Ingredients
• 3 tablespoons vegetable oil
• 1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
• 1 pound eggplant, cut into 1- by 3-in. strips
• 1 small red or green bell pepper, cut into 1-in. pieces
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons sugar
• 1/4 cup fresh basil leaves
Preparation
1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook,
turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted
spoon to transfer tofu to a plate.
2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8
to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated
through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from
heat and stir in basil leaves. Serve over rice.
Calories:
263 (55% from fat)
Protein:
14g
Fat:
16g (sat 2.4)
Carbohydrate:
21g
Fiber:
3.3g
Recipes 2 Page 1390

Sodium:
1170mg
Cholesterol:
0.0mg
Jiranooch Shapiro, Anchorage, Sunset, SEPTEMBER 2008

1835320>
Recipes 2 Page 1391

Veggie Burgers
12:04 PM
Veggie Burgers
Photo: David Prince

Yield
4 servings
Ingredients
• 1 onion, finely diced
• 2 garlic cloves, chopped
• 3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
• 2 teaspoons kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon tomato paste
• 1 1/2 cups frozen shelled edamame, defrosted and blanched
• 1/4 cup packed fresh parsley leaves
• 1 egg
• 1/2 cup plain bread crumbs
• 4 brioche or hamburger buns, toasted
Preparation
Heat oven to 400° F. Heat the oil in a large skillet over medium heat. Add the onion,
garlic, mushrooms, salt, and pepper, and cook until lightly browned, about 5
minutes. Add the tomato paste and cook for 1 minute. Remove from heat and place
half the mixture in a food processor. Place the other half of the mixture in a large
bowl and set aside.
Add the edamame and parsley to the processor and pulse until the mixture is fine.
Transfer to the bowl containing the original mushroom mixture, add the egg and
bread crumbs, and mix well. Form into 4 patties and place on a lightly greased sheet
pan.
Place the burgers in the oven and bake for 20 minutes. Serve on the buns, topped
with sprouts, lettuce, and tomato, if desired.
Calories:
441 (1% from fat)
Fat:
25g (sat 9g)
Protein:
Recipes 2 Page 1392

Protein:
16mg
Carbohydrate:
40g
Fiber:
7g
Cholesterol:
144mg
Iron:
3mg
Sodium:
1309mg
Calcium:
78mg
Jane Kirby and Kay Chun and Jenny Rosenstrach, Real Simple, APRIL 2002

640880>
Recipes 2 Page 1393

Ginger-Sesame Grilled Tofu Steaks
12:04 PM

Becky Luigart-Stayner
All you need to complete this meal is a side of steamed snow peas, sugar snap
peas, or asparagus. Draining the tofu on paper towels helps it absorb more
marinade.
Yield
4 servings
Ingredients
• 1 pound reduced-fat extrafirm water-packed tofu, drained and cut
crosswise into 8 slices
• 2/3 cup Ginger-Sesame Vinaigrette
• 1 tablespoon finely chopped fresh cilantro
• 8 lime slices
• Cooking spray
• 2 cups hot cooked short-grain white rice
Preparation
Place tofu slices on several layers of paper towels; cover with additional paper
towels. Let stand 20 minutes, pressing down occasionally. Combine Ginger-
Sesame Vinaigrette, cilantro, and soy sauce in a 13 x 9-inch baking dish.
Remove 1/4 cup cilantro mixture; set aside. Add tofu to dish in a single layer,
turning to coat. Cover and marinate in refrigerator 30 minutes, turning
occasionally.
Prepare grill to medium-high heat.
Add lime slices to marinade, turning to coat. Remove tofu and lime slices from
marinade, reserving marinade. Place tofu and lime slices on grill rack coated
with cooking spray; grill 2 minutes on each side or until browned and
thoroughly heated, basting occasionally with reserved marinade. Spoon 1/2
cup rice onto each of 4 plates. Top each serving with 2 tofu slices and 2 lime
slices; drizzle each serving with 1 tablespoon reserved cilantro mixture.
Calories:
307 (27% from fat)
Fat:
Recipes 2 Page 1394

Fat:
Protein:
16.3g
Carbohydrate:
40.6g
Fiber:
4.8g
Cholesterol:
0.0mg
Iron:
3.4mg
Sodium:
669mg
Calcium:
57mg
Dana McCauley, Cooking Light, AUGUST 2005

1087019>
Recipes 2 Page 1395

Tropical Tofu Smoothie
12:05 PM

Photo: Hornick/Rivlin
Yield
2 servings (serving size: 1 cup)
Ingredients
• 2/3 cup soft tofu, drained (3 ounces)
• 1 cup cubed pineapple, chilled
• 1 cup sliced strawberries, chilled
• 1/2 cup vanilla low-fat frozen yogurt
• 1/3 cup orange juice
• Dash of ground nutmeg (optional)
Preparation
Place tofu in a blender; process until smooth. Add pineapple and next 4 ingredients
(pineapple through sugar); process until smooth. Serve immediately. Sprinkle with
nutmeg, if desired.
Calories:
147 (15% from fat)
Fat:
Protein:
4.8g
Carbohydrate:
28.9g
Fiber:
2.8g
Cholesterol:
4mg
Iron:
1.2mg
Sodium:
17mg
Calcium:
94mg
Recipes 2 Page 1396

94mg

225651>
Recipes 2 Page 1397

Italian Vegetable Pie
12:06 PM

Yield
8 servings
Ingredients
• 1 cup chopped green bell pepper
• 1 cup chopped mushrooms
• 1 (12.3-ounce) package firm tofu, drained and crumbled
• 1 teaspoon dried Italian seasoning
• 1 teaspoon fennel seeds
• 1 (25.5-ounce) jar fat-free marinara sauce
• 6 cooked lasagna noodles, cut in half crosswise
• Cooking spray
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper,
chopped onion, mushrooms, tofu, and garlic; sauté 3 minutes or until vegetables are
tender. Stir in tomato paste, Italian seasoning, fennel seeds, crushed red pepper, and
marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.
Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated
with cooking spray. Spread 3 cups tomato mixture over noodles. Fold ends of
noodles over tomato mixture, and top with the remaining tomato mixture and
cheeses. Bake at 375° for 20 minutes.
Calories:
307 (30% from fat)
Fat:
10.4g (sat 4.4g,mono 3g,poly 2.1g)
Protein:
Recipes 2 Page 1398

Protein:
19.7g
Carbohydrate:
33.8g
Fiber:
4.8g
Cholesterol:
20mg
Iron:
6.7mg
Sodium:
444mg
Calcium:
340mg
Cooking Light, MAY 1998

222962>
Recipes 2 Page 1399

Asian Peanut Dip
12:08 PM
Asian Peanut Dip

Randy Mayor; Jan Gautro

Serve this dip with crudités or as a spread for grownup peanut butter sandwiches
made with thick slices of whole-wheat country bread, grated carrots, sliced
cucmbers, and lettuce. When buying peanut butter, be sure to choose the kind
labeled "natural." Since it's not hydrogenated, it won't be as creamy as regular
peanut butter, but it also doesn't have the trans fatty acids. Instead, it's high in
monounsaturated fat.
Yield
1 cup (serving size: 2 tablespoons)
Ingredients
• 1/2 cup natural-style peanut butter (such as Smucker's)
• 1/3 cup reduced-fat firm silken tofu
• 3 tablespoons light brown sugar
• 2 tablespoons fresh lime juice
• 1/2 to 3/4 teaspoon crushed red pepper
Preparation
Place all ingredients in a blender, and process until smooth, scraping sides. Store in
an airtight container in refrigerator up to 2 days.
Calories:
122 (57% from fat)
Fat:
Protein:
5.4g
Carbohydrate:
7.4g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
Recipes 2 Page 1400

Iron:
0.4mg
Sodium:
131mg
Calcium:
19mg
Patsy Jamieson, Cooking Light, APRIL 2001

665397>
Recipes 2 Page 1401

Thai Noodle Salad with Sautéed Tofu
12:09 PM

Photo: Randy Mayor; Styling: Mary Drennan Ankar

This colorful salad is a zesty one-dish meal. Leftovers are great chilled or at room
temperature. Draining tofu under a weight expels moisture, making the sautéed tofu
crisp. For a pronounced nutty flavor, use roasted peanut oil.
Yield
6 servings (serving size: about 2 cups)
Ingredients
• Tofu:
• 3/4 pound firm water-packed tofu, drained
• 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
• 2 teaspoons grated peeled fresh ginger
• Noodles:
• 3/4 pound uncooked rice vermicelli
• Dressing:
• 1/4 cup fresh lime juice
• 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 2 tablespoons peanut oil
• 1 tablespoon Thai fish sauce (such as Three Crabs)
• 2 teaspoons sugar
• Remaining ingredients:
• 2 cups thinly sliced romaine lettuce
• 1 cup shredded carrot
Preparation
Recipes 2 Page 1402
Preparation
1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single
layer on several layers of paper towels. Top with several more layers of paper
towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove
tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice,
and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at
room temperature 2 hours, turning bag occasionally.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan,
swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu
to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove
from heat.
3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover
with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold
water; drain well. Set noodles aside.
4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4
teaspoon red pepper), stirring with a whisk.
5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add
dressing; toss well to combine. Top with tofu.
Calories:
336 (26% from fat)
Fat:
Protein:
10.3g
Carbohydrate:
57.2g
Fiber:
2.4g
Cholesterol:
0.0mg
Iron:
2.5mg
Sodium:
794mg
Calcium:
132mg
Lorrie Hulston, Cooking Light, APRIL 2008

1723425>
Recipes 2 Page 1403

Red Curried Tofu
12:10 PM
Red Curried Tofu


Yield
4 servings (serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon
cilantro, and 1 tablespoon cashews)
Ingredients
• 1 cup uncooked long-grain rice
• 2 teaspoons dark sesame oil
• 2 1/2 cups vertically sliced red onion
• 1 cup yellow bell pepper strips
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chile paste with garlic
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch
cubes
• 1/4 cup minced fresh cilantro
• 1/4 cup chopped dry-roasted cashews
Preparation
Prepare rice according to package directions, omitting salt and fat.
While rice is cooking, heat oil in a nonstick skillet over medium -high heat. Add
onion and bell pepper; sauté 4 minutes or until tender. Stir in curry, coriander,
turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy
sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or
until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with
cilantro and cashews.
Calories:
292 (24% from fat)
Fat:
Recipes 2 Page 1404

Protein:
10.7g
Carbohydrate:
46.2g
Fiber:
3.5g
Cholesterol:
0.0mg
Iron:
3.7mg
Sodium:
559mg
Calcium:
107mg
Cooking Light, MARCH 2001

226382>
Recipes 2 Page 1405

Linguine with Garlic and Soy
12:10 PM

Photo: Tina Rupp

Yield
Makes 4 servings
Ingredients
• 6 cloves garlic, peeled and thinly sliced
• 1/8 teaspoon red pepper flakes
• 3 anchovy fillets or 1 teaspoon anchovy paste
• 1 12-ounce bag shelled edamame (soybeans), thawed
• 1 14-ounce can vegetable broth
• 12 ounces linguine
• 2 tablespoons Italian parsley, finely chopped
• 2 tablespoons grated pecorino or Parmesan (optional)
Preparation
In a large skillet, over medium heat, cook the garlic in 2 tablespoons of the olive oil
until golden, about 5 minutes. Add the red pepper flakes and anchovies and cook
until the anchovies are dissolved, about 1 minute. Add the edamame and broth.
Increase heat to medium-high and simmer until the edamame are tender and the
broth is reduced by half, about 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine
according to package directions; drain and add to the skillet. Toss over medium-high
heat until well coated, about 2 minutes. Remove from heat. Stir in the parsley and
the remaining olive oil. Sprinkle with the cheese, if desired.
Calories:
533 (25% from fat)
Fat:
15g (sat 2g)
Protein:
23mg
Carbohydrate:
76g
Fiber:
Recipes 2 Page 1406

Fiber:
7g
Cholesterol:
3mg
Iron:
5mg
Sodium:
1465mg
Calcium:
93mg

1046899>
Recipes 2 Page 1407

Tofu Burgers
12:11 PM
Tofu Burgers
Leigh Beisch
Jeremy Wolf never makes these burgers the same way twice, but he always seasons
them with Dijon mustard and soy sauce. He serves them on toasted artisan-style
bread with spinach leaves, sliced tomato, and more mustard.
Yield
6 burgers (serving size: 1 burger)
Ingredients
• 1 pound firm tofu, drained and patted dry
• 2 large eggs
• 1/2 cup fine dried bread crumbs
• 1/2 cup raw cashew nuts
• 1/2 cup hulled pumpkin or sunflower seeds
• 1/2 cup sliced mushrooms (about 2 oz.)
• 1/2 teaspoon cayenne
• 12 slices French or Italian bread, toasted
Preparation
1. Whirl all ingredients except olive oil and bread in a blender or food processor.
2. Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over
medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into
a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in
pan.
3. Lower heat to medium and cook, turning once, until well browned on both sides
and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200°
oven. Add remaining oil to pan and cook remaining patties.
4. Serve burgers between slices of toasted bread (see note, above).
Calories:
526 (50% from fat)
Protein:
Recipes 2 Page 1408

27g
Fat:
29g (sat 5.1)
Carbohydrate:
45g
Fiber:
3g
Sodium:
746mg
Cholesterol:
71mg
Jeremy Wolf, San Francisco, CA, Sunset, OCTOBER 2004

1010597>
Recipes 2 Page 1409

Lemon Risotto with Tempeh
12:12 PM


Soy and lemon pair elegantly in this golden risotto. Sautéed tempeh adds an earthy
flavor reminiscent of chanterelles and provides 6 grams of soy protein per serving.
Vary the flavor with Asiago or pecorino cheese.
Yield
4 servings (serving size: 1 cup risotto, 1 ounce tempeh, and 1 tablespoon green
onions)
Ingredients
• Cooking spray
• 4 ounces soy tempeh, cut into 1/4-inch cubes
• 1 1/2 tablespoons butter
• 1 cup Arborio rice
• 2 teaspoons grated lemon rind
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup thinly sliced green onions
Preparation
Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
Add tempeh; sauté 4 minutes or until golden brown. Remove from pan; cool slightly.
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low
heat.
Heat butter and oil in a large saucepan over medium-high heat until butter melts.
Add shallots; sauté 2 minutes or until tender. Add rice; cook 1 minute, stirring
constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring
constantly. Stir in rind. Add broth, 1/2 cup at a time, stirring constantly until each
portion is absorbed before adding the next (about 20 minutes total). Stir in parsley
and juice. Remove from heat; stir in cheese. Top with tempeh and green onions.
Calories:
Recipes 2 Page 1410

Calories:
426 (29% from fat)
Fat:
Protein:
19.6g
Carbohydrate:
53.2g
Fiber:
3.5g
Cholesterol:
23mg
Iron:
2.1mg
Sodium:
770mg
Calcium:
278mg
Dana Jacobi, Cooking Light, AUGUST 2003

1036228>
Recipes 2 Page 1411

Pumpkin-Praline Custards
12:12 PM

Substituting soy milk for dairy milk in custards and puddings is a tasty way to
increase beneficial soy protein in your diet. A crunchy topping of crumbled praline
adds a festive touch to this homey dessert, but it's just as good without. Each serving
contains 3.5 grams of soy protein.
Yield
6 servings (serving size: 1 custard and about 1 tablespoon praline)
Ingredients
• Custards:
• 1 1/2 cups vanilla soy milk
• 3/4 cup canned pumpkin
• 2/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 2 large egg whites
• Cooking spray
• Praline:
• 1/4 cup sugar
• 1/4 cup chopped pecans
Preparation
To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk.
Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with
cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a
depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes
out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and
chill for at least 3 hours.
To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over
medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from
heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet
coated with cooking spray, spreading evenly; cool completely. Break praline into
Recipes 2 Page 1412

small pieces. Sprinkle over custards.
Calories:
220 (25% from fat)
Fat:
Protein:
5.7g
Carbohydrate:
37g
Fiber:
1.7g
Cholesterol:
71mg
Iron:
1mg
Sodium:
235mg
Calcium:
101mg

521594>
Recipes 2 Page 1413

Curried Tofu
12:13 PM
Curried Tofu

Serve with white rice or rice noodles and fresh orange slices.
Yield
3 servings (serving size: about 1 1/3 cups)
Ingredients
• 1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch
cubes
• 1/2 cup light coconut milk
• 1 teaspoon curry powder
• 1 cup precut matchstick-cut carrots
• 1 (15 1/4-ounce) can pineapple chunks in juice, drained
• 1 medium red bell pepper, thinly sliced
• 1/2 cup chopped fresh basil
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle
with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from
pan; keep warm.
Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly.
Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes,
stirring occasionally. Stir in tofu. Sprinkle with basil.
Calories:
171 (34% from fat)
Fat:
Protein:
8.9g
Carbohydrate:
21.7g
Fiber:
3.6g
Recipes 2 Page 1414

3.6g
Cholesterol:
0.0mg
Iron:
2.7mg
Sodium:
508mg
Calcium:
99mg
Alison Lewis, Cooking Light, AUGUST 2004

686184>
Recipes 2 Page 1415

Sweet Potato Tart with Pecan Crust
12:14 PM

Becky Luigart-Stayner; Katie Stoddard

Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of
sweetness that doesn't overpower the other flavors of the tart. You can make this
dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your
guests.
Yield
10 servings
Ingredients
• Crust:
• 1 cup whole wheat pastry flour
• 1/4 cup pecans
• 3 1/2 tablespoons chilled butter, cut into small pieces
• 2 tablespoons maple syrup
• Cooking spray
• Filling:
• 2 tablespoons cornstarch
• 1 1/2 cups mashed cooked sweet potatoes
• 3/4 cup soft silken tofu, drained
• 1 1/2 teaspoons finely chopped peeled fresh ginger
• 1 1/2 teaspoons grated orange rind
• Syrup:
Preparation
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
Place flour, pecans, and salt in a food processor; process until pecans are finely
ground. Add butter; pulse 4 times or until mixture resembles coarse meal.
With processor on, slowly add 2 tablespoons syrup through food chute, processing
just until combined (do not form a ball). Place dough on a lightly floured surface;
knead lightly 4 or 5 times (dough will be sticky).
Recipes 2 Page 1416

Place dough in a 9-inch round removable-bottom tart pan lightly coated with
cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom
and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a
fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet
potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor;
process until smooth, scraping sides. Spoon mixture into prepared crust, spreading
evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.
Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3
cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.
Calories:
264 (25% from fat)
Fat:
Protein:
4g
Carbohydrate:
46.6g
Fiber:
3.4g
Cholesterol:
11mg
Iron:
1.6mg
Sodium:
81mg
Calcium:
45mg
Cooking Light, NOVEMBER 2002

522234>
Recipes 2 Page 1417

Edamame Dip
12:15 PM
Edamame Dip
Randy Mayor
You won't need encouragement to eat your veggies when you serve this hearty,
nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips,
steamed sugar snap peas, and carrot sticks.
Yield
2 1/2 cups (serving size: about 3 tablespoons edamame mixture)
Ingredients
• 1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
• 1/2 cup water
• 1/4 cup chopped red onion
• 3 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 1 (16-ounce) can cannellini beans or other white beans, drained
Preparation
Place all ingredients in a food processor, and process until smooth. Serve
immediately, or cover and chill.
Calories:
61 (37% from fat)
Fat:
Protein:
4g
Carbohydrate:
6.1g
Fiber:
1.2g
Cholesterol:
0.0mg
Iron:
0.7mg
Recipes 2 Page 1418

0.7mg
Sodium:
120mg
Calcium:
23mg
Maureen Callahan, Cooking Light, MAY 2006

1185370>
Recipes 2 Page 1419

Garden Vegetable Stir-fry with Tofu and Brown Rice
12:15 PM
Garden Vegetable Stir-fry with Tofu and

Brown Rice
Yield
4 servings (serving size: 1 1/4 cups stir-fry and 3/4 cup rice)
Ingredients
• 1 1/2 tablespoons cornstarch
• 1 cup canned vegetable broth
• 1 tablespoon rice vinegar
• 1 teaspoon dark sesame oil
• 3 teaspoons vegetable oil, divided
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch
cubes
• 1 cup thinly sliced onion
• 1 cup red bell pepper strips
• 3 cups sliced zucchini (about 3/4 pound)
• 1 cup snow peas, trimmed
• 1/2 cup diagonally sliced carrot
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 cup cilantro sprigs
• 3 cups hot cooked long-grain brown rice
Preparation
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6
ingredients (broth through crushed red pepper).
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat.
Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu
from pan. Place tofu on several layers of paper towels.
Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2
minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute.
Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro.
Recipes 2 Page 1420

Serve with rice.
Calories:
365 (18% from fat)
Fat:
Protein:
15.1g
Carbohydrate:
60.8g
Fiber:
6.3g
Cholesterol:
0.0mg
Iron:
4.3mg
Sodium:
827mg
Calcium:
129mg

222760>
Recipes 2 Page 1421

Udon Noodles with Sesame and Tofu
12:16 PM


Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are
unwaxed, we leave the peel on.
Yield
4 servings (serving size: 2 cups)
Ingredients
• 8 ounces udon noodles
• 2 tablespoons seasoned rice or cider vinegar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 1 teaspoon bottled minced garlic
• 1 teaspoon bottled minced ginger
• 1 1/2 cups diced cucumber
• 1/4 cup (1-inch) diagonally cut green onions
• 2 teaspoons sesame seeds, toasted
• 1 (8-ounce) package baked Asian-style tofu, drained and diced (such as White
Wave)
Preparation
Cook noodles according to package directions, omitting salt and fat.
While noodles cook, combine vinegar and the next 5 ingredients (vinegar through
pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked
noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar
mixture; toss well.
Calories:
344 (29% from fat)
Fat:
11g (sat 1.5g,mono 1.4g,poly 1.5g)
Protein:
18.1g
Carbohydrate:
Recipes 2 Page 1422

Carbohydrate:
41.2g
Fiber:
2.7g
Cholesterol:
0.0mg
Iron:
4.3mg
Sodium:
938mg
Calcium:
64mg

549859>
Recipes 2 Page 1423

Buddha's Delight with Tofu, Broccoli, and Water
Chestnuts
Buddha's Delight with Tofu, Broccoli, and
12:16 PM
Water Chestnuts
Randy Mayor
This simple version of a popular Chinese takeout dish will work with just about any
vegetable.
Yield
6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)
Ingredients
• 1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-
inch cubes
• 5 cups small broccoli florets
• 1 1/2 cups (1/4-inch) diagonally sliced carrot
• 1/2 cup peeled, chopped broccoli stems
• 2 tablespoons canola oil
• 1 1/2 cups sliced green onions
• 1 tablespoon grated peeled fresh ginger
• 1 (14-ounce) can whole baby corn, drained
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch
• 4 cups hot cooked short-grain rice
Preparation
Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1
hour. Drain in a colander over a bowl, reserving marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes;
drain. Plunge into ice water. Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu;
stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and
Recipes 2 Page 1424

garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water
chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk.
Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2
1/2 minutes or until slightly thick, stirring constantly. Serve over rice.
Calories:
378 (28% from fat)
Fat:
Protein:
15.8g
Carbohydrate:
55.9g
Fiber:
9.3g
Cholesterol:
0.0mg
Iron:
4.4mg
Sodium:
698mg
Calcium:
129mg
Martha Rose Shulman, Cooking Light, JANUARY 2005

1011288>
Recipes 2 Page 1425

Asian Greens and Tofu Soup
12:17 PM

Leigh Beisch
This nourishing soup gets most of its flavor from dashi, a light Japanese broth made
from seaweed and flaked bonito fish; it's savory without tasting fishy. We like to use
a combination of Asian greens, which you can find at most farmers' markets, but
tender spinach makes a fine substitute. Kombu (dried sea kelp) and bonito are
available at Asian markets and many grocery stores, including Whole Foods. Prep
and Cook Time: 1 hour. Notes: Don't be tempted to use ready-made miso soup as
the base, as it lacks the subtlety and freshness of homemade dashi.
Yield
Makes 6 servings
Ingredients
• 2 pieces kombu (4 in. each)
• 1/2 cup dried bonito flakes
• 1/2 cup white or yellow miso
• 4 cups mixed Asian greens such as tatsoi and Chinese broccoli, coarsely
chopped
• 3 cups bok choy, coarsely chopped
• 2 bunches scallions, thinly sliced
• 2 teaspoons grated fresh ginger
• 1 package (12.3 oz.) extra-firm silken tofu, patted dry and cut into 1/2-in.
cubes
• Sriracha hot sauce (optional)
• Sesame oil (optional)
Preparation
1. Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and
add bonito. Remove from heat, let sit 5 minutes, then strain through a fine-meshed
strainer into a large saucepan.
2. In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps,
then stir back into rest of dashi.
3. Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions,
and ginger. Once greens have wilted, stir in tofu and let simmer 5 minutes, then
divide among bowls and serve immediately. Serve with chili sauce and/or sesame oil,
if you like.
Note: Nutritional analysis is per serving; sodium data not available.
Recipes 2 Page 1426
Calories:
115 (24% from fat)
Protein:
10g
Fat:
3.1g (sat 0.4)
Carbohydrate:
14g
Fiber:
4.2g
Sodium:
0.0mg
Cholesterol:
0.0mg
Sunset, JANUARY 2007

1571531>
Recipes 2 Page 1427

Asian Root Vegetable Stew
12:18 PM


Kombu, a dried dark seaweed, is available in Asian specialty markets. If you can't find
it, add 1/4 teaspoon salt instead. This stew is good served over hot cooked rice.
Yield
Ingredients
• 2 pounds extra-firm tofu, drained and cut into 1-inch cubes
• 6 cups water
• 1 cup (1-inch) cubed peeled daikon radish
• 1 cup (1-inch-thick) slices parsnip
• 1 cup (1-inch) cubed peeled rutabaga
• 1 cup (1-inch-thick) slices carrot
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 6 dried shiitake mushrooms (about 1/3 ounce)
• 1 (3-inch square) piece kombu seaweed
• 1/4 cup cornstarch
• 1/4 cup chopped green onions
Preparation
Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5
minutes, stirring occasionally. Add tofu; cook 5 minutes or until golden brown,
Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a
boil. Cover, reduce heat, and simmer 35 minutes.
Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch
mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard
kombu. Stir in sesame oil; sprinkle with green onions.
Calories:
Recipes 2 Page 1428

Calories:
276 (28% from fat)
Fat:
Protein:
16.5g
Carbohydrate:
33.5g
Fiber:
5.1g
Cholesterol:
0.0mg
Iron:
3.6mg
Sodium:
873mg
Calcium:
123mg

397878>
Recipes 2 Page 1429

Chili-Cheese Black Bean Enchiladas
12:19 PM

Cream cheese binds the filling and gives it a silky consistency. Look for red enchilada
sauce in the Mexican food section of your supermarket. If you're unable to find soy
crumbles, chop thawed veggie burgers to use in their place.
Yield
6 servings (serving size: 2 enchiladas)
Ingredients
• Cooking spray
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms)
• 3/4 cup bottled salsa
• 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
• 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
• 12 (6-inch) corn tortillas
• 1 (10-ounce) can enchilada sauce
Preparation
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add
onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder,
garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2
cup cheddar cheese, stirring until cheese melts.
Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in
bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup
black bean mixture down center of each tortilla, and roll up. Arrange enchiladas,
seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over
enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until
thoroughly heated.
Calories:
Recipes 2 Page 1430

Calories:
386 (30% from fat)
Fat:
Protein:
26.8g
Carbohydrate:
43.9g
Fiber:
10.7g
Cholesterol:
17mg
Iron:
5.4mg
Sodium:
995mg
Calcium:
390mg
Cooking Light, SEPTEMBER 2003

549755>
Recipes 2 Page 1431

Espresso Soy Milk Shake
12:19 PM

Photo: William Dickey; Styling: Margaret Dickey

Willett is a fan of soy milk and ice cream. This satisfying shake is a speedy dessert.
It's also a way to enjoy the health benefits of caffeine, which may help lower your
risk of diabetes and Parkinson's disease.
Yield
2 servings
Ingredients
• 2 tablespoons fat-free chocolate syrup
• 2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
• 1 1/2 cups vanilla soy ice cream (such as Soy Dreams)
• 1/2 cup low-fat plain soy milk
Preparation
Combine syrup and 1/8 teaspoon espresso granules in a small bowl, stirring well.
Using a spoon, drizzle half of syrup mixture around the inside rim of 2 small narrow
glasses. Combine remaining 2 teaspoons espresso granules, ice cream, and milk in a
blender; process until smooth. Pour 1 cup ice cream mixture into each glass. Serve
immediately.
Calories:
290 (34% from fat)
Fat:
Protein:
3.1g
Carbohydrate:
43.9g
Fiber:
1g
Cholesterol:
0.0mg
Iron:
0.9mg
Sodium:
243mg
Recipes 2 Page 1432

243mg
Calcium:
81mg
Maureen Callahan, Cooking Light, APRIL 2007

1599648>
Recipes 2 Page 1433

Hiziki Caviar with Lemon Tofu Cream and Chives
12:20 PM
Hiziki Caviar with Lemon Tofu Cream and

Chives
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

Look for hiziki, a black ribbonlike seaweed, in Asian markets; substitute dried nori
seaweed sheets if hiziki isn't available. If your knife skills are rusty, preshredded
carrots will do nicely for the garnish. Use the leftover tofu cream as a dip for
crudités. Admittedly, this recipe isn't quick, but if you have the time and inclination,
it's quite impressive.
Yield
16 servings (serving size: 3 crackers)
Ingredients
• Caviar:
• 1 ounce dried hiziki seaweed
• 1/2 teaspoon vegetable oil
• 2/3 cup water
• 1 lemon
• 48 sesame-flavored rice crackers
• 1/2 cup Lemon Tofu Cream
• 48 pieces (1-inch) sliced fresh chives
• 48 pieces matchstick-cut carrot
Preparation
To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches
above seaweed. Cover and let stand 30 minutes or until soft. Drain. Rinse with cold
water, and drain. Place seaweed in a food processor; process until minced.
Heat oils in a large nonstick skillet over medium heat. Add seaweed; cook 3 minutes,
stirring occasionally. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce
heat; simmer 6 minutes or until liquid evaporates.
To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut
each wedge crosswise into 8 pieces to yield 48 triangles.
Place 1 teaspoon seaweed caviar on each cracker. Place Lemon Tofu Cream in a
small zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1/2
Recipes 2 Page 1434

teaspoon tofu cream on each cracker. Place 1 lemon triangle, 1 chive piece, and 1
carrot piece on each cracker.
Calories:
40 (20% from fat)
Fat:
Protein:
1.1g
Carbohydrate:
7g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
0.6mg
Sodium:
127mg
Calcium:
16mg

522062>
Recipes 2 Page 1435

Veggie Sausage Pizzas
12:21 PM

FREE TRIAL - Recipes & More!
Yield
Makes 4 servings
Ingredients
• 8 (1-inch-thick) French bread slices
• 1 sweet onion, sliced
• 1 medium-size green bell pepper, sliced
• Vegetable cooking spray
• 1 cup low-fat tomato-and-basil pasta sauce
• 1 cup (4 ounces) shredded fat-free mozzarella cheese
• 1 (8-ounce) package meatless breakfast patties, thawed and crumbled
• 1/2 cup shredded Parmesan cheese
Preparation
Bake bread slices on a baking sheet at 425° for 5 minutes. Set aside.
Sauté sliced onion and bell pepper in a large nonstick skillet coated with cooking
spray over medium-high heat 5 minutes.
Spread pasta sauce evenly on one side of each bread slice. Top evenly with
mozzarella cheese, onion mixture, crumbled patties, and Parmesan cheese.
Bake at 425° for 10 minutes or until thoroughly heated.
Calories:
480 (26% from fat)
Fat:
14g (sat 4g,mono 3.5g,poly 4.1g)
Protein:
34g
Carbohydrate:
43g
Fiber:
6g
Cholesterol:
14mg
Iron:
4.5mg
Sodium:
Recipes 2 Page 1436

Sodium:
1589mg
Calcium:
426mg
Southern Living, NOVEMBER 2000

258072>
Recipes 2 Page 1437

Vegetarian Chipotle Nachos
12:21 PM

Susan Byrnes
The spicy bean mixture also makes a good filling for tacos and burritos. Look for
meatless crumbles near the tofu and other soy products in the produce section.
Yield
6 servings
Ingredients
• Cooking spray
• 1 cup chopped green bell pepper (about 1 medium)
• 1 cup chopped onion (about 1 medium)
• 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart
Ground)
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 8 cups baked corn tortilla chips (6 ounces)
• 2 cups shredded romaine lettuce
• 1 cup diced peeled avocado (about 1 medium)
• 3/4 cup vertically sliced red onion
• 6 tablespoons fat-free sour cream
Preparation
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add
bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally.
Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce
for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover,
reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1
1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3
cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons
cheese, and 1 tablespoon sour cream.
Calories:
408 (26% from fat)
Fat:
Recipes 2 Page 1438

Fat:
Protein:
23.8g
Carbohydrate:
53.7g
Fiber:
11g
Cholesterol:
16mg
Iron:
3.6mg
Sodium:
906mg
Calcium:
316mg
Melanie Barnard, Cooking Light, OCTOBER 2006

1536663>
Recipes 2 Page 1439

G.I. Joes
12:22 PM
G.I. Joes

Sloppy Joes are not easy to eat--that's half the fun for kids of all ages. Adults who like
spicy food can add hot sauce at the table.
Yield
6 servings
Ingredients
• 1 cup boiling water
• 1/2 cup sun-dried tomatoes, packed without oil
• 1 cup chopped red bell pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon chili powder
• 1 (28-ounce) can crushed tomatoes, undrained
• 6 (2-ounce) Kaiser rolls or hamburger buns
Preparation
Combine boiling water and sun-dried tomatoes in a bowl, and let stand 5 minutes or
until tomatoes are soft. Drain and chop tomatoes.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped
onion, red bell pepper, and garlic; sauté 3 minutes or until vegetables are tender. Stir
in the sun-dried tomatoes, soy sauce, and the next 8 ingredients (soy sauce through
crushed tomatoes). Bring mixture to a boil; reduce heat, and simmer 20 minutes or
until slightly thick, stirring the mixture occasionally. Stir in soy crumbles; cook 2
minutes or until thoroughly heated, stirring frequently. Spoon about 2/3 cup
crumbles mixture onto bottom half of each roll; top with top halves of rolls.
Recipes 2 Page 1440

Calories:
393 (27% from fat)
Fat:
Protein:
20.9g
Carbohydrate:
51.7g
Fiber:
8.3g
Cholesterol:
0.0mg
Iron:
7.7mg
Sodium:
999mg
Calcium:
164mg

549753>
Recipes 2 Page 1441

Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa
12:23 PM
Tofu, Asparagus, and Red Pepper Stir-Fry

with Quinoa

Quinoa packs iron, fiber, and potassium into this meatless main dish.
Yield
6 servings (serving size: 1 cup stir-fry and 1/2 cup quinoa)
Ingredients
• Dressing:
• Dash of crushed red pepper
• Stir-fry:
• 1 1/2 cups water
• 1 1/2 cups uncooked quinoa
• 2 cups red bell pepper strips
• 2 cups sliced mushrooms
• 2 cups (1-inch) sliced asparagus (about 1 pound)
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
• 2 tablespoons sesame seeds
Preparation
To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set
aside.
To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa;
cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered,
10 minutes; fluff with a fork.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion
and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt,
and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with
sesame seeds.
Recipes 2 Page 1442
Calories:
273 (29% from fat)
Fat:
Protein:
11.9g
Carbohydrate:
38.7g
Fiber:
8.2g
Cholesterol:
0.0mg
Iron:
6.1mg
Sodium:
435mg
Calcium:
96mg

665176>
Recipes 2 Page 1443

Vegetarian's Delight
12:23 PM
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

This is an important dish to serve for Chinese New Year. Many parents encourage their
children to eat more of it so they won't fight as much, and thus start the new year in
harmony.
Yield
8 servings (serving size: 1/2 cup)
Ingredients
• Cooking spray
• 2 teaspoons minced peeled fresh ginger
• 1 cup diced oyster mushroom caps (about 3 ounces)
• 1 (8-ounce) package Thai-style flavored baked tofu, julienned
• 1/2 cup (3-inch) julienne-cut carrot
• 1/2 cup frozen whole-kernel corn
• 1/2 cup canned whole water chestnuts
• 1 1/2 teaspoons rice vinegar
• 2/3 cup (3-inch) julienne-cut green onions
Preparation
Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger
and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add
carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2
minutes. Stir in green onions, sesame oil, pepper, and salt.
Calories:
91 (38% from fat)
Fat:
Protein:
7.5g
Carbohydrate:
Recipes 2 Page 1444

Carbohydrate:
7.2g
Fiber:
1.9g
Cholesterol:
0.0mg
Iron:
1.2mg
Sodium:
233mg
Calcium:
25mg
Ying Chang Compestine, Cooking Light, JANUARY 2002
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226799>
Recipes 2 Page 1445

Asian Noodle, Tofu, and Vegetable Stir-Fry
12:24 PM

Stir-fries feel so easy and undemanding. This one is even more so because it has
cellophane noodles right in it, making it a one-dish meal. Soaked dried mushrooms
add flavor to the stock.
Yield
Ingredients
• 2 ounces uncooked bean threads (cellophane noodles)
• 1/2 ounce dried wood ear mushrooms (about 6)
• 2 teaspoons peanut oil or vegetable oil
• 1 tablespoon minced seeded jalapeño pepper
• 3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)
• 7 cups (1-inch) sliced bok choy
• 1 (12.3-ounce) package reduced-fat firm tofu, cubed
• 2 teaspoons cornstarch
• 1 teaspoon dark sesame oil or chili oil
Preparation
Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain;
set aside.
Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes.
Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms
into strips.
Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion,
jalapeño, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt;
stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3
minutes or until carrots are crisp-tender and liquid evaporates.
Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy
sauce, and tofu; cook for 2 minutes.
Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2
Recipes 2 Page 1446

minutes or until slightly thick. Drizzle with sesame oil.
Calories:
195 (29% from fat)
Fat:
Protein:
10.3g
Carbohydrate:
27.4g
Fiber:
6.1g
Cholesterol:
0.0mg
Iron:
2.6mg
Sodium:
539mg
Calcium:
206mg

222174>
Recipes 2 Page 1447

Edamame and Bean Salad with Shrimp and Fresh
Salsa
Edamame and Bean Salad with Shrimp and
12:25 PM
Fresh Salsa

Edamame can be cooked in the microwave in minutes, and everything else can be
purchased already cooked to save time. Triple the recipe if you want to use the
whole can of beans. Have an apple with your lunch, and you'll get close to 45 grams
of carbohydrates--and a nice dose of fiber.
Yield
1 serving (serving size: 1 1/3 cups)
Ingredients
• 1/4 cup frozen shelled edamame
• 1/2 cup chopped cooked small shrimp (about 3 ounces)
• 1/2 cup canned cannellini beans, rinsed and drained
• 1/2 cup halved cherry tomatoes
• 1 to 2 tablespoons chopped red onion
• 1 teaspoon minced jalapeño pepper
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons extravirgin olive oil
Preparation
Cook edamame according to package directions. Drain and rinse with cold water;
drain.
Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño
pepper. Combine cilantro and the remaining ingredients, stirring with a whisk.
Drizzle over edamame mixture, and toss gently to combine. Cover and chill.
Calories:
314 (29% from fat)
Fat:
10.1g (sat 1g,mono 5g,poly 1.2g)
Protein:
28.1g
Carbohydrate:
Recipes 2 Page 1448

Carbohydrate:
28g
Fiber:
8.2g
Cholesterol:
167mg
Iron:
5.8mg
Sodium:
803mg
Calcium:
94mg
Maureen Callahan, Cooking Light, JULY 2004

682911>
Recipes 2 Page 1449

Tofu Bites
12:25 PM
Tofu Bites

Serve cold or at room temperature with toothpicks.
Yield
Ingredients
• 1 pound extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-
inch cubes
• 1 1/2 teaspoons vegetable oil
Preparation
Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional
paper towels, and let stand 5 minutes, pressing occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes
or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to
coat. Cover and chill at least 1 hour, stirring occasionally.
Calories:
51 (49% from fat)
Fat:
Protein:
4.8g
Carbohydrate:
1.4g
Fiber:
0.0g
Cholesterol:
0.0mg
Iron:
0.8mg
Sodium:
Recipes 2 Page 1450

Sodium:
241mg
Calcium:
37mg

549756>
Recipes 2 Page 1451

Pad Thai
12:26 PM
Pad Thai

"One of our favorite dishes with tofu is Pad Thai. We were eating it out so often, I
had to create my own recipe." --CL Reader
Yield
Ingredients
• 4 ounces uncooked wide rice sticks (rice-flour noodles)
• 1/4 cup cider vinegar
• 1 teaspoon red curry paste
• 1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces)
• Cooking spray
• 3/4 cup chopped broccoli
• 1/2 cup chopped carrot
• 1 tablespoon fresh lime juice
• 1/4 cup chopped dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or
until tender. Drain.
Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl,
stirring with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8
minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot
to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry
Recipes 2 Page 1452

20 seconds or until soft-scrambled, stirring constantly.
Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1
minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in
juice; sprinkle with peanuts.
Calories:
263 (23% from fat)
Fat:
6.6g (sat 1.1g,mono 2.9g,poly 2g)
Protein:
11.9g
Carbohydrate:
40.8g
Fiber:
2.7g
Cholesterol:
53mg
Iron:
2.4mg
Sodium:
691mg
Calcium:
71mg

522123>
Recipes 2 Page 1453

Baked Stuffed Shells
12:27 PM

Randy Mayor
Yield
6 servings (serving size: 3 stuffed shells and about 1 cup sauce)
Ingredients
• Stuffing:
• 1/4 cup boiling water
• 6 sun-dried tomatoes
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 (14-ounce) package reduced-fat firm tofu
• 18 cooked jumbo pasta shells
• Sauce:
• 1 3/4 cups chopped onion (about 1 large)
• 1 cup chopped red bell pepper (about 1 medium)
• Cooking spray
• 3/4 pound low-fat turkey breakfast sausage, casings removed
• 1/4 cup red wine
• 2 tablespoons no-salt-added tomato paste
• 1 (28-ounce) can organic crushed tomatoes
Preparation
To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a
small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop.
Recipes 2 Page 1454

Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food
processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set
stuffed shells aside.
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell
peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes
or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2
tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5
ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly
thick.
Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking
spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce.
Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until
bubbly.
Calories:
391 (32% from fat)
Fat:
Protein:
27g
Carbohydrate:
37.1g
Fiber:
4.7g
Cholesterol:
84mg
Iron:
4mg
Sodium:
892mg
Calcium:
238mg
Toni Seger, Lovell, Maine, Cooking Light, AUGUST 2006

1215893>
Recipes 2 Page 1455

Fried Rice with Pineapple and Tofu
12:27 PM

Randy Mayor
The brown rice in this dish is nuttier-tasting and better for you than white. Long-
grain brown rice tends to be a little milder than short-grain, but whichever you use,
be sure to start this recipe using cold cooked rice.
Yield
Ingredients
• 1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes
• 2 tablespoons roasted peanuts or peanut oil, divided
• 1 cup (1/2-inch) pieces red bell pepper
• 1 cup shelled green peas
• 1/4 pound snow peas, trimmed and cut lengthwise into thin strips
• 4 cups cooked long-grain brown rice, chilled
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon chopped unsalted, dry-roasted peanuts
Preparation
Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large
nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes
or until golden. Sprinkle with salt. Remove tofu from pan.
Heat 1 tablespoon oil in pan over medium-high heat. Add bell pepper and onions,
and sauté 2 minutes. Add peas, and sauté 30 seconds. Stir in rice, and cook 2
minutes. Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring
gently. Remove from heat. Stir in soy sauce and peanuts. Sprinkle with 2 tablespoons
cilantro.
Calories:
256 (30% from fat)
Fat:
Protein:
Recipes 2 Page 1456

Protein:
10.3g
Carbohydrate:
36.5g
Fiber:
4.5g
Cholesterol:
0.0mg
Iron:
4.9mg
Sodium:
375mg
Calcium:
102mg

222740>
Recipes 2 Page 1457

Ginger-Sesame Vinaigrette
12:28 PM
Try tossing this vinaigrette with salad greens or rice noodles, or use it as a dipping
sauce for pot stickers or spring rolls. Many supermarkets stock miso with the
refrigerated foods; if yours doesn't, you'll need to visit an Asian market.
This recipe goes with Jicama and Orange Salad, Ginger-Sesame Grilled Tofu Steaks
Yield
About 1 1/3 cups (serving size: 1 tablespoon)
Ingredients
• 1/2 cup rice wine vinegar
• 1/4 cup water
• 1/4 cup yellow miso (soybean paste)
• 2 tablespoons minced peeled fresh ginger
• 4 teaspoons canola oil
Preparation
Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir
in green onions and the remaining ingredients.
Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well
before using.
Calories:
23 (59% from fat)
Fat:
Protein:
0.5g
Carbohydrate:
2.1g
Fiber:
0.1g
Cholesterol:
Recipes 2 Page 1458

Cholesterol:
0.0mg
Iron:
0.0mg
Sodium:
192mg
Calcium:
0.0mg

1087017>
Recipes 2 Page 1459

Spicy Asparagus-Tempeh Stir-Fry
12:29 PM

Shop Oxmoor House: Cookbooks & FREE SHIPPING!
Photo: Oxmoor House

Prep: 12 minutes; Cook: 10 minutes. Prepare 3 cups cooked brown rice by using 1
large bag of boil-in-bag brown rice.
Yield
4 servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)
Ingredients
• 3/4 pound asparagus spears
• 2 tablespoons sesame oil, divided
• 1 (8-ounce) package multigrain tempeh (such as White Wave Five-Grain),
thinly sliced
• 1 (6-ounce) package sliced shiitake mushrooms
• 3 cups hot cooked instant brown rice
Preparation
Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.
Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a
whisk until smooth. Set aside.
Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add
tempeh, and stir-fry 4 to 5 minutes or until golden. Remove tempeh from pan; set
aside.
Heat remaining 1 tablespoon sesame oil in same pan. Add garlic, red pepper,
asparagus, and mushrooms to pan, and stir-fry 3 minutes or until asparagus is crisp-
tender. Add broth mixture; bring to a boil, and cook 2 to 3 minutes or until
thickened. Add tempeh, and cook 1 minute or until thoroughly heated. Serve over
brown rice.
Calories:
390 (33% from fat)
Fat:
Recipes 2 Page 1460

Protein:
18.6g
Carbohydrate:
49.4g
Fiber:
8.2g
Cholesterol:
0.0mg
Iron:
4mg
Sodium:
745mg
Calcium:
104mg
Cooking Light Superfast Suppers, Oxmoor House, JANUARY 2003

1733510>
Recipes 2 Page 1461

Tofu with Red Curry Paste, Peas, and Yellow
Tomatoes
12:29 PM
Tomatoes
Randy Mayor
Red curry paste can be found in the ethnic or gourmet sections of most large
supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar,
and other seasonings. Use either Indian or Asian curry paste; it comes in mild and
hot versions, so adjust the heat to suit your preference.
Yield
4 servings (serving size: 1 cup tofu mixture and 1 cup rice)
Ingredients
• 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
• 1 teaspoon ground turmeric
• 2 cups thinly sliced onion
• 1 cup light coconut milk
• 1 to 2 tablespoons red curry paste
• 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas,
thawed
• 1/2 cup chopped yellow tomato
• 4 cups hot cooked long-grain rice
Preparation
Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from
tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime
juice, turmeric, salt, and pepper.
Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and
cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce
heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.
Calories:
421 (23% from fat)
Fat:
Recipes 2 Page 1462

Fat:
Protein:
15.5g
Carbohydrate:
66.9g
Fiber:
5.3g
Cholesterol:
0.0mg
Iron:
8.7mg
Sodium:
344mg
Calcium:
154mg
Deborah Madison, Cooking Light, MAY 2000

665524>
Recipes 2 Page 1463

Veggie Sausage-Cheddar Frittata
12:30 PM

Photo: Oxmoor House

Prep: 5 minutes; Cook: 11 minutes. Vegetable sausage is easier to crumble if you
microwave it at HIGH for 15 seconds.
Yield
4 servings (serving size: 2 wedges)
Ingredients
• Cooking spray
• 1 green bell pepper, chopped
• 1 (8-ounce) package presliced mushrooms
• 4 (1.3-ounce) frozen vegetable protein sausage patties, thawed and crumbled
• 1 cup egg substitute
• 1/4 cup fat-free half-and-half
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
Preparation
Preheat broiler.
Place a 12-inch ovenproof nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add chopped bell pepper and mushrooms; sauté 3 minutes. Add
sausage, salt, and pepper; reduce heat to medium-low, and cook 1 minute.
Combine egg substitute and half-and-half; carefully pour over sausage mixture.
Cover and cook 6 minutes. (Frittata will be slightly moist on top.) Sprinkle with
cheese.
Broil 1 to 2 minutes or until cheese melts. Cut into 8 wedges.
Calories:
184 (29% from fat)
Fat:
Protein:
21g
Carbohydrate:
10.4g
Fiber:
Recipes 2 Page 1464

Fiber:
3.2g
Cholesterol:
11mg
Iron:
3.7mg
Sodium:
588mg
Calcium:
154mg

1733679>
Recipes 2 Page 1465

Tangy Stir-Fried Vegetables
12:31 PM

Randy Mayor
The author liked this dish because it's fresh, quick, and easy--all necessities with a
busy travel schedule. Serve with brown rice.
Yield
Ingredients
• 1 cup cubed reduced-fat extra-firm tofu (about 4 ounces)
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 4 garlic cloves, sliced
• 3 serrano chiles, seeded and sliced
• 1 1/2 cups vertically sliced yellow onion
• 1 cup (3 x 1/8-inch) julienne-cut red bell pepper
• 1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
• 1/3 cup (1/8-inch) diagonally cut carrot
• 6 cups sliced napa (Chinese) cabbage (about 1 small head)
• 2 cups broccoli florets
Preparation
Combine first 6 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large
skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes
or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and
onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.
Calories:
128 (11% from fat)
Fat:
Protein:
6.4g
Carbohydrate:
Recipes 2 Page 1466

Carbohydrate:
26g
Fiber:
5.7g
Cholesterol:
0.0mg
Iron:
1.6mg
Sodium:
487mg
Calcium:
83mg

521592>
Recipes 2 Page 1467

Egg and Vegetable Wrap
12:32 PM

James Carrier
Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for
a variety of flavors and textures. Use refrigerated egg substitute or all egg whites
instead of whole eggs to cut saturated fat in scrambles.
Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian
Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper
entrée. He uses red or green tortillas, but any kind of the same size will do.
Yield
Makes 4 servings
Ingredients
• 8 ounces firm tofu
• 2 Roma tomatoes (6 oz. total)
• 1 cup thinly slivered zucchini (1/4 in. by 3 in.)
• 1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
• 1 cup thinly sliced green onions
• 1 cup thinly sliced spinach leaves
• 1 tablespoon thinly sliced fresh basil leaves
• 1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
• Salt and pepper
• 4 flour tortillas (10 in. wide; see notes)
• 2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
• 1/2 to 1 cup marinara sauce, purchased or homemade, heated
Preparation
1. Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry.
2. Rinse and core tomatoes; halve lengthwise, then slice lengthwise.
3. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil,
zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir
until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted,
about 1 minute. Add egg product and stir just until softly set, about 1 minute.
Remove from heat and add salt and pepper to taste.
4. Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full
power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-
egg mixture along one side of each tortilla, about 1 inch from front and to within 1
inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut
Recipes 2 Page 1468

each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with
salad greens and hot marinara sauce, or offer sauce to add to taste.
Calories:
391 (32% from fat)
Protein:
25g
Fat:
14g (sat 1.9)
Carbohydrate:
45g
Fiber:
4.5g
Sodium:
639mg
Cholesterol:
0.0mg
Executive Chef Guido Ulmann, Executive Chef Guido Ulmann, Sunset, JANUARY 2003

642319>
Recipes 2 Page 1469

Miso Wet Rub
9:51 AM
Miso Wet Rub

Photo: Lain Bagwell; Styling: Jan Gautro

Miso is Japanese fermented soybean paste used to flavor many dishes, in addition to the familiar
soup at sushi restaurants. There are dozens of varieties. Look for yellow miso, a mild, somewhat
earthy, and almost sweet version that is often available in the produce section of large
supermarkets. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or
eggplant slices. When grilling salmon, cook it skin side down the entire time without turning.
Yield
1/2 cup (serving size: 2 teaspoons)
Ingredients
• 1/3 cup yellow miso
• 1 tablespoon minced peeled fresh ginger
Preparation
Combine all ingredients, stirring well with a whisk.
Calories:
23 (16% from fat)
Fat:
Protein:
0.9g
Carbohydrate:
4.4g
Fiber:
0.2g
Cholesterol:
0.0mg
Recipes 2 Page 1470

0.0mg
Iron:
0.0mg
Sodium:
329mg
Calcium:
0.0mg
Bruce Weinstein and Mark Scarbrough, Cooking Light, MAY 2007
Recipes 2 Page 1471

Edamame with Mustard Vinaigrette
12:34 PM

Randy Mayor; Melanie J. Clarke

Blanching the onion and celery mellows their flavors, so they don't overpower the
edamame and tangy vinaigrette.
Yield
Ingredients
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon extra-virgin olive oil
• 1 pound frozen shelled edamame, thawed
• 1 cup thinly sliced red onion
• 1/2 cup finely chopped celery
Preparation
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring
with a whisk until well combined.
Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute.
Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley.
Chill 1 hour.
Calories:
124 (30% from fat)
Fat:
Protein:
8.6g
Carbohydrate:
12.4g
Fiber:
0.7g
Cholesterol:
0.0mg
Recipes 2 Page 1472

0.0mg
Iron:
1.9mg
Sodium:
295mg
Calcium:
44mg

380370>
Recipes 2 Page 1473

Roasted Chile-Spiced Edamame
12:35 PM

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield
Ingredients
• 1 (14-ounce) package frozen blanched shelled edamame (green soybeans),
thawed
• Cooking spray
• 1 tablespoon New Mexico red chile powder or chili powder
• 1 teaspoon onion powder
Preparation
Arrange edamame in a single layer on a baking sheet, and coat with cooking spray.
Combine chile powder and remaining ingredients. Sprinkle over edamame; toss to
coat.
Bake edamame at 350° for 1 1/2 hours, stirring beans every 30 minutes.
Calories:
113 (28% from fat)
Fat:
Protein:
8.7g
Carbohydrate:
10.9g
Fiber:
4.8g
Cholesterol:
0.0mg
Iron:
2mg
Sodium:
Recipes 2 Page 1474

Sodium:
393mg
Calcium:
59mg

407506>
Recipes 2 Page 1475

Energy Smoothie
12:35 PM
Energy Smoothie
Photo: Cedric Angeles

Yield
Serves 1
Ingredients
• 4 to 6 strawberries, hulled and sliced
• 1/2 banana
• 1/4 cup silken tofu (about 3 ounces)
• 1 tablespoon honey or sugar
• 6 ice cubes
Preparation
Puree until smooth
Calories:
238 (0% from fat)
Fat:
3g (sat 0g)
Protein:
6mg
Carbohydrate:
51g
Fiber:
3g
Cholesterol:
0mg
Iron:
1mg
Sodium:
8mg
Calcium:
53mg
Real Simple, APRIL 2002

640879>
Recipes 2 Page 1476

640879>
Recipes 2 Page 1477

Marinated Tofu with Sticky Rice and Asparagus
12:36 PM
Marinated Tofu with Sticky Rice and

Asparagus
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Yield
4 servings
Ingredients
• 2 (16-ounce) packages firm tofu, drained
• 1/2 cup hoisin sauce
• 1/3 cup sake (rice wine)
• 2 teaspoons brown sugar
• 1 tablespoon roasted peanut or vegetable oil, divided
• 1 pound asparagus spears (about 24)
• 3 cups hot cooked sticky rice
Preparation
Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a single layer in a
large nonstick skillet; cook over medium-high heat 5 minutes on each side or until
lightly browned. Arrange tofu slices in a single layer in a shallow dish. Combine
hoisin sauce and next 6 ingredients (hoisin sauce through garlic), and stir with a
whisk. Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu,
turning tofu to coat. Let stand 30 minutes.
Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of tofu and
marinade. Cook 2 minutes on each side or until browned. Repeat procedure with 1
1/2 teaspoons oil and remaining tofu.
Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes. Place 6
asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and 2
tablespoons reserved hoisin mixture on each plate.
Calories:
480 (29% from fat)
Fat:
Recipes 2 Page 1478

Fat:
Protein:
25g
Carbohydrate:
64g
Fiber:
6.2g
Cholesterol:
1mg
Iron:
15.1mg
Sodium:
907mg
Calcium:
290mg

223092>
Recipes 2 Page 1479

Vietnamese Lettuce Rolls with Spicy Grilled Tofu
12:37 PM
Vietnamese Lettuce Rolls with Spicy Grilled

Tofu
Photography: Becky-Stayner; Styling: Melanie J. Clarke

This dish contrasts warm and cold sensations, along with firm, soft, and crunchy
textures. The tofu is pressed before grilling so that it becomes firmer. Because
they're more flexible, the top halves of lettuce leaves make better wrappers than
the bottom halves.
Yield
4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce)
Ingredients
• 1 (16-ounce) package water-packed firm tofu, drained
• 1/2 cup honey
• 1/4 cup thinly sliced peeled fresh lemongrass
• Cooking spray
• 1 head romaine lettuce
• 1/2 cup cilantro leaves
• 3 tablespoons chopped dry-roasted peanuts
• 36 small mint leaves
• 36 (2-inch) strips julienne-cut carrot
• 12 basil leaves
Preparation
Cut tofu crosswise into 12 (1/2-inch) slices. Place tofu slices on several layers of
heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting
board on top of tofu; place a cast-iron skillet on top of cutting board. Let stand 30
minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or
crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan,
and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu.
Cover and let stand at room temperature 1 hour.
Prepare grill.
Recipes 2 Page 1480

Prepare grill.
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place
tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until
browned.
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for
another use. Remove bottom half of each lettuce leaf; reserve for another use. Place
1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4
teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around
toppings. Serve with reserved marinade.
Calories:
294 (29% from fat)
Fat:
Protein:
14.8g
Carbohydrate:
44.9g
Fiber:
2.8g
Cholesterol:
0.0mg
Iron:
3.5mg
Sodium:
334mg
Calcium:
157mg

458796>
Recipes 2 Page 1481

Spaghetti Squash with Edamame-Cilantro Pesto
12:37 PM
Spaghetti Squash with Edamame-Cilantro

Pesto
Randy Mayor
Prepare and chill the pesto up to two days ahead, and bring to room temperature
before serving. Bake and chill the squash halves a day or two before; it's actually
easier to remove the flesh when it's cold. Reheat the cold squash in the microwave.
The unique pesto would also be good on a pizza with sun-dried tomatoes.
Yield
6 servings (serving size: 1 1/2 cups squash, 1/2 cup edamame pesto, and 2
teaspoons cheese)
Ingredients
• 2 (2 1/2-pound) spaghetti squash
• Cooking spray
• 1/2 teaspoon salt, divided
• 1 1/4 cups chopped fresh cilantro
• 1 cup vegetable broth
• 1 pound frozen shelled edamame (green soybeans), thawed
Preparation
Cut each squash in half lengthwise; discard seeds. Place squash halves, cut sides
down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until
tender. Cool slightly. Scrape inside of squash with a fork to remove spaghettilike
strands to measure about 8 cups. Place in a large bowl. Sprinkle with 1/4 teaspoon
salt; toss gently to combine. Cover and keep warm.
Place cilantro, broth, oil, pepper, remaining 1/4 teaspoon salt, garlic, and edamame
in a food processor; pulse until coarsely chopped. Serve edamame pesto over
squash; sprinkle with cheese.
Calories:
233 (29% from fat)
Recipes 2 Page 1482

233 (29% from fat)
Fat:
Protein:
12.5g
Carbohydrate:
31.3g
Fiber:
8.8g
Cholesterol:
3mg
Iron:
3mg
Sodium:
533mg
Calcium:
182mg
Didi Emmons, Cooking Light, MARCH 2005

1031657>
Recipes 2 Page 1483

Sautéed Carrots with Seaweed, Ginger, and Tofu
12:38 PM
Sautéed Carrots with Seaweed, Ginger, and

Tofu
Photo: Randy Mayor

I first made this dish in 1970 and still cook it with pleasure today. The deep-black
color and unique flavor of arame seaweed makes it an attractive accent for carrots
and spicy fresh ginger. Adding the tofu and serving it with brown rice makes a
complete meal. You can substitute other varieties of shredded seaweed for the
arame; each will have its own distinct taste.
Yield
Ingredients
• 1 cup dried arame or other shredded seaweed (1 ounce)
• 1 pound firm or extra-firm tofu, drained and cut into 1/2-inch slices
• 1 tablespoon dark sesame oil, divided
• 1 1/2 cups julienne-cut carrot (1 pound)
• 1 tablespoon sesame seeds, toasted
Preparation
Cover arame with water; let stand 15 minutes. Drain.
Brush tofu slices with 1 teaspoon oil. Heat a large nonstick skillet over medium-high
heat. Add tofu, and cook until liquid from tofu is evaporated (3 minutes). Remove
tofu from pan. Cool and cut into 1/4-inch pieces, and set aside.
Heat 2 teaspoons oil in pan over medium-high heat. Add carrot, onions, and ginger;
cook 4 minutes or until carrot is golden brown, stirring frequently. Stir in arame and
salt; cook 3 minutes or until arame is tender. Stir in tofu and soy sauce. Cook for 5
minutes or until thoroughly heated. Serve with rice. Sprinkle with sesame seeds.
Note: Seaweed is sold at health-food stores and Asian supermarkets.
Calories:
393 (27% from fat)
Recipes 2 Page 1484

393 (27% from fat)
Fat:
Protein:
17.3g
Carbohydrate:
53g
Fiber:
8.9g
Cholesterol:
0.0mg
Iron:
8.7mg
Sodium:
877mg
Calcium:
232mg

520417>
Recipes 2 Page 1485

Grilled Pizza with Smoked Tofu and Roasted Red
Peppers
Grilled Pizza with Smoked Tofu and Roasted
12:38 PM
Red Peppers

With its firm texture, smoked tofu shreds easily and replaces some of the cheese
that traditionally tops pizza.
Yield
6 servings (serving size: 1 pizza)
Ingredients
• Dough:
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 2 3/4 cups all-purpose flour, divided
• 1 teaspoon salt
• Cooking spray
• Sauce:
• 1 (28-ounce) can plum tomatoes, undrained and chopped
• 2 red bell peppers
• 2 cups shredded smoked tofu (about 6 ounces)
• 1 1/2 cups (6 ounces) shredded fresh mozzarella cheese
Preparation
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand
5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2
cups flour, 1 tablespoon oil, and 1 teaspoon salt; stir well to form a stiff dough. Turn
dough out onto a lightly floured surface. Knead until smooth and elastic (about 10
minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent
dough from sticking to hands (the dough will feel tacky.) Place dough in a large bowl
coated with cooking spray, turning to coat top. Cover and let rise in a warm place
(85º), free from drafts, 45 minutes or until dough is doubled in size. (Gently press
Recipes 2 Page 1486

two fingers into dough. If indentation remains, the dough has risen enough.)
To prepare sauce, heat 1 tablespoon olive oil in a medium nonstick skillet over
medium-high heat. Add garlic, and sauté 1 minute. Add tomatoes; bring to a boil.
Reduce heat; simmer 30 minutes or until sauce is thick. Stir in 1/4 teaspoon salt and
1/4 teaspoon black pepper.
Punch the dough down. Cover and let rest 5 minutes. Divide dough into 6 equal
portions; working with 1 portion at a time; shape each into a ball (cover remaining
dough to prevent drying.) Roll each ball into a 6-inch circle. Place on baking sheets
coated with cooking spray. Lightly coat dough with cooking spray; cover with plastic
wrap. Let rest 15 minutes.
Prepare Grill.
Cut bell peppers in half lentghwise; discard seeds and membranes. Place pepper
halves, skin sides down, on grill rack coated with cooking spray; grill 15 minutes or
until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and
cut into strips.
Place dough rounds on grill rack coated with cooking spray; grill 2 minutes or until
lightly browned. Turn dough over. Spread 1/3 cup tomato sauce over each dough
round, leaving a 1/2-inch border. Sprinkle 1/3 cup tofu and 1/4 cup cheese evenly
over each pizza. Divide pepper strips evenly among pizzas. Close grill lid; grill 2
minutes or until cheese melts. Serve immediately.
Calories:
425 (30% from fat)
Fat:
Protein:
19.1g
Carbohydrate:
56.5g
Fiber:
4.2g
Cholesterol:
22mg
Iron:
4.5mg
Sodium:
908mg
Calcium:
322mg

458800>
Recipes 2 Page 1487

Tofu Marsala
12:39 PM
Tofu Marsala
BECKY LUIGART-STAYNER
Using the reduced-fat tofu will decrease the fat content of this even further.
Yield
4 servings
Ingredients
• 2 cups Garden Brown Sauce
• 1/2 cup sweet Marsala, divided
• 2 (12.3-ounce) packages extra-firm tofu, drained
• 2 teaspoons olive oil, divided
• 1/3 cup minced green onions
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
• Chopped fresh parsley (optional)
Preparation
Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a
boil. Remove from heat; keep warm.
Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon
oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2
minutes on each side or until browned. Remove from pan; keep warm. Repeat
procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice,
scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2
tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu
steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
Calories:
433 (29% from fat)
Fat:
Protein:
22.5g
Carbohydrate:
56.4g
Recipes 2 Page 1488

56.4g
Fiber:
5.3g
Cholesterol:
0.0mg
Iron:
12.6mg
Sodium:
294mg
Calcium:
210mg

223733>
Recipes 2 Page 1489

Fantasy-ish Fudge Recipe
Thursday, November 06, 2008
8:02 PM

December 9, 2008
Classic fantasy fudge - so good, but oh-sooo bad. It's an icon of holiday indulgence, and the rich,
smooth chocolate squares are hard to resist. I love the way each bite feathers against the enamel
of my teeth. I love the jolt of tooth-ache inspiring sweetness that dissipates before I know what
hit me. That being said, I'm never the supplier - I never make it. I know what goes into a batch of
fantasy fudge, and rarely have anything other than the chocolate on hand in my own kitchen - no
Kraft marshmallow creme, no margarine, no huge quantities of white sugar, no evaporated milk.
But we are neck-deep in the holiday season, and when I came across a container of Ricemellow
Crème the other day while grocery shopping, it occurred to me to try to make my own version
using less processed and better quality base ingredients. It's still fudge, it's still the sweetest thing
I've put in my mouth all year, but it's a few degrees in my direction on the ingredient spectrum.
Recipes 2 Page 1490

Here's how I approached this. I wanted to maintain the spirit, texture, and general flavor of the
original recipe. I didn't even attempt to cut back on sugar, fat, or anything like that. When it
comes to fudge, I think I'd rather enjoy half as much amazing fudge, and have it be great. A small
piece of this goes a long, long, way. I used butter as the fat and organic, fine -grain cane sugar, and
the Ricemellow Crème - which is made from brown rice syrup. I used coconut milk, and its mild
flavor worked beautifully in place of the evaporated milk. And I used a bar of Scharffen Berger
62% semi-sweet chocolate. I like my fudge smooth, so no nuts in my version - but if you like your
fudge chunky, the original calls for 1 cup chopped walnuts.
I haven't tested it yet, but I'm nearly positive you can do a delicious vegan version of this recipe
by using coconut oil in place of the butter. Also, for reference, Kraft Marshmallow Creme doesn't
have gelatin in it, but it does have corn syrup, artificial color and flavor, and egg whites (for those
of you avoiding animal-related products). The original, classic fantasy fudge recipe was printed on
the side of Kraft Marshmallow Creme jars.

I used Ricemellow Creme here. If you can't find Ricemellow Crème in your natural food store, you
can still use regular marshmallow creme with good results. Vegans, I almost did this with coconut
oil - I think it would be a reasonable (and tasty) substitute for the butter here.
1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
3 cups organic cane sugar
Recipes 2 Page 1491

3 cups organic cane sugar
3/4 cup unsalted butter
2/3 cup lite coconut milk (regular is fine too)
7 ounces Ricemellow Crème (or the marshmallow creme of your choice)
1 cup chopped walnuts (optional)
Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the
chocolate bar and set aside.
Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Bring
the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium
heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from
heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add
the Ricemellow Creme, vanilla, and nuts (if you are using them).
Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula
to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature,
but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to
slice into 1/2-inch cubes. Tip: A thin knife is best for cutting, or (even better) a large pizza cutting
wheel.
Makes a couple hundred tiny fudge bites.
Pasted from <http://www.101cookbooks.com/archives/fantasyish-fudge-recipe.html>
Recipes 2 Page 1492

Caramelized Onion Dip Recipe
6:11 PM

December 6, 2008
This has been at the top of my list for nearly a year, a barely legible scratch of pencil
on a half-sheet of printer paper: make onion dip. In my mind the task was straight-
forward - do an onion dip make-over, a version that doesn't require ripping open a
packet of soup mix. As a kid my grandma would often whip up bowl of onion dip
before we would visit her house. She would serve it alongside a bowl of corn chips,
and I suppose this is where my taste for it developed. I decided to do a grown-up
version here by using lots of deeply caramelized onions along with a Greek yogurt
and sour cream base. I used dehydrated onions to give my dip that signature onion
dip flavor, and to counter-balance the sweetness of the caramelized onions.
I can also imagine cutting back on the dairy (and bumping up the protein content),
by pureeing some silken organic tofu in place of 1/3 to 1/2 of the sour cream/yogurt
(before adding the onions). I didn't test this, but I'm almost sure it would be good.

If you have a hard time finding onion powder (not the same as onion salt), feel free to
use crushed dehydrated onion flakes. Just add to taste.
2 large yellow onions (about 1 1/2 pounds), finely chopped
Recipes 2 Page 1493

2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
very scant 1/2 teaspoon salt
In a large thick-bottomed skillet over medium heat saute the chopped onions in the
olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal
spatula and cook until the onions are deeply golden, brown, and caramelized -
roughly 40 or 50 minutes (see photo). Set aside and let cool.
In the meantime, whisk together the sour cream, yogurt, onion powder, and salt.
The important thing is to add whatever onion powder you are using to taste. Add a
bit at a time until it tastes really good. Set aside until the caramelized onions have
cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a
serving bowl, and top with the remaining onions. I think this dip is best at room
temperature.
Makes about 2 cups.
Pasted from <http://www.101cookbooks.com/archives/caramelized-onion-dip-recipe.html>
Recipes 2 Page 1494

Ginger Jeweled Salad Recipe
6:14 PM

December 3, 2008
This is the time of year to add a bit of flash and color to your food. The skies are low-
hanging and weepy. The days are short, getting shorter. In protest, each December, I
arm myself with all manner of dried fruits, juicy citrus, and rosy pomegranates. They
work beautifully in salads, including this jewel-inspired ensemble I made the other night.
Mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots are combined
in a big bowl and then tossed with a simple ginger juice vinaigrette spiked with just a
hint of jalapeno. It's festive with enough going on flavor-wise to keep people guessing.
I've likely said this before, but I can't emphasize it enough - the key to amazing salad is
seeking out the very best lettuce you can find. In this instance I did a mix of what looked
best at the store. A blend of red romaine and little gem lettuces. I avoid bagged, pre-
washed lettuce - it often smells off to me. I baby my lettuce all the way home, making
sure other groceries don't smash or bruise it. To clean it, I tear the lettuce into
manageable, bite-sized pieces, wash it gently in cold water, and then spin it dry. If I'm
not using it immediately, I re-bag it with a clean (lightweight) dish towel and place it back
in the crisper until I'm ready to toss the salad.

Recipes 2 Page 1495
Feel free to substitute other dried fruit if it is more convenient. Just try to imagine if it will
pair nicely with ginger and go from there. I also do my best to seek out unsulphured dried
fruit. As I mentioned before, in this instance I used a festive combination of leafy red
romaine lettuce along with some little gem lettuce, but buy whatever lettuce looks the
most vibrant at the store. Feel free to make the vinaigrette the day before, and if you
don't have the time or inclination to cook up a pot of wild rice, you can now purchase
pre-cooked rice in packets in many Whole Foods Markets, Trader Joes and the like - look
in the rice shelves as well as the freezer section.
1 tablespoon fresh ginger juice, made by grating a 4-5-inch piece of ginger into a
pile and then pressing it against a strainer to extract the ginger juice
2 tablespoons white wine or Champagne vinegar
fine grain sea salt
1/2 teaspoon jalapeno, very finely chopped
2/3 cup dried figs, stems trimmed, quartered
1/3 cup dried pluots, chopped
1/2 cup toasted hazelnuts, loosely chopped
1 1/3 cup cooked wild rice, room temperature
5 big handfuls of leafy salad greens (see headnotes), washed and dried
In a mason jar or medium bowl make the ginger vinaigrette by whisking together the
ginger juice, vinegar, jalapeno, and a couple big pinches of salt. Slowly drizzle the olive
oil into the jar whisking all the while. Stop when the dressing takes on a slightly creamy
appearance. Taste and adjust the flavors if needed. Set aside.
Hold off dressing the salad until just before you are ready to serve it. This will help to
keep the lettuce vibrant and lively. In a large bowl toss the figs, pluots, hazelnuts and
wild rice with a generous splash of the dressing. Once they are nicely coated, add the
lettuce, a bit more vinaigrette, and a pinch of salt. Gently toss until the lettuce is evenly
coated. Taste and adjust if needed. The little bits of fruit and nuts tend to fall to the
bottom of the bowl, so before serving scoop them back up from the bottom so you end
up with plenty of rice and fruit on top.
Serves about 6.
Pasted from <http://www.101cookbooks.com/archives/ginger-jeweled-salad-recipe.html>
Recipes 2 Page 1496

Mushroom Casserole Recipe
6:17 PM

November 30, 2008
I had one favorite thing to eat when I was a kid. One dish I was loyal to above all
else. I would request it when I was recovering from the flu, pneumonia, or strep
throat. I would request it weeknights, weekends, and holidays. It was a simple dish,
and one of four (maybe five) recipes my mom had in her entire culinary arsenal - we
can get to some of the others in a future post. Above all, I favored her rice and
mushroom casserole. As I remember it she combined rice, mushrooms (or creamy
mushroom soup) and cheese in a casserole dish and baked it until it was creamy,
melty, and golden at the edges. Easy enough. I made a healthier, from-scratch remix
of this the other night using brown rice, sauteed mushrooms, garlic, and onions -all
made creamy with a blend of cottage cheese and a bit of sour cream.
You can certainly use whatever cooked grains you like. I suspect this would be
delicious with barley, wheat berries, quinoa, whole grain rices - or even a mix of
grains. My mom used to hide all sorts of things in this casserole - I don't go the pork
chop or chicken breast route any more (precooked!), but I can imagine pan-seared
seitan strips being great. I can also imagine anything from chopped leafy greens,
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toasted nuts, sun-dried tomatoes, all as great as add-ins.
That being said, I love this simple version. The smell of it baking five minutes after I
lifted the foil off the casserole took me right back to those times when I was a kid
standing below the oven, high as I could get on my tip-toes, the heat from the oven
door making my cheeks rosy, peering through the oven window at my favorite
casserole. Mom, maybe it's my turn to make it for you?

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream
if you prefer.
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cups cooked brown rice, room temperature
2 large eggs
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
a bit of fresh tarragon, chopped
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil
or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking
dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil
sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms
have released their liquid and have browned a bit. Add the onions and cook for
another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for
another minute and remove from heat. Add the rice to the skillet and stir until
combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well
combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the
Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and
bake for another 20 or 30 minutes more or hot throughout and golden along the
edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
Serves about 8.
Pasted from <http://www.101cookbooks.com/archives/mushroom-casserole-recipe.html>
Recipes 2 Page 1498

Nikki's Sweet Potatoes Recipe
6:19 PM
Nikki's Sweet Potatoes Recipe

November 23, 2008
Before we get into the double-baked, coconut and macadamia nut-crusted sweet
potato recipe my friend Nikki shared with me, I wanted to mention that I've posted
my favorite vegetarian Thanksgiving recipes as well as my favorite vegan
Thanksgiving recipes last week. This recipe is going on both lists, but I can't take
credit for it. Nikki sent it to me - the same Nikki who took my site by storm when I
posted her Healthy Cookie recipe over the summer. The same Nikki I've been friends
with since she showed up in my sixth grade class, fresh from L.A., wearing a Swatch
watch and white Reebok hi-tops. Both things I'd never seen before. And now, even
though we're on opposite sides of the country, I love exchanging emails about recent
cooking ideas and adventures with her - it's one of my favorite reasons to check my
emails. Nikki described these sweet potatoes to me as a sweet potato mash, but
with a twist - they get creaminess from a generous splash of coconut milk, crunch
from toasted coconut and macadamias, and a kick from freshly grated ginger.
I think she hit the nail on the head when she told me she paired it with lots of
garlicky, sauteed greens. She served it with grilled chicken, but you could certainly
go the marinated tofu or tempeh route which is what I did. Delicious.
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go the marinated tofu or tempeh route which is what I did. Delicious.
Nikki's Sweet Potatoes

If you'd like to prepare part of this recipe in advance you can certainly bake the sweet
potatoes a day or two in advance and save the mashed sweet potatoes in the
refrigerator until you are ready to move forward with the remaining steps. Also, you
can make these vegan by using olive oil and not butter.
2 1/2 pounds orange-fleshed sweet potatoes
1 tablespoon fresh ginger, grated
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped
Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6
ramekins or a single medium-sized casserole dish.
Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and
place in the oven for somewhere between an hour and an hour and a half, until each
is baked through. Times vary greatly depending on the size of your sweet potatoes -
in the end you should be able to cut through the center flesh as if it were soft butter.
Remove the potatoes from the oven, let them cool for a few minutes, and cut each
sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have
about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with
the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender
to them for a minute or so (alternately you could use a food processor). Stir in the
ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust
the seasoning if you need to - this is your chance to get the right amount of salt and
ginger in the sweet potatoes before they go in the oven.
Spoon the sweet potato mixture into individual baking dishes (or single larger baking
dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm
and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the
toasted macadamia nuts.
Serves about 6.
Pasted from <http://www.101cookbooks.com/archives/nikkis-sweet-potatoes-recipe.html>
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Firecracker Cornbread Recipe
6:20 PM

November 19, 2008
If you think you might like a moist, tender buttermilk cornbread packed with corn
kernels and flecked with red pepper flakes, this is the recipe to try. Last year I did
yeast-raised cornbread for Thanksgiving, and I decided to head in the opposite
direction this year. I was after a more traditional cornbread, but added a bit of a
spicy twist. I infused a few tablespoons of butter with spicy red pepper flakes,
heated them in the pan I would eventually bake the cornbread in, added the batter,
baked it off, and ended up with a nice crusty, slightly sweet cornbread with the
perfect amount of kick to it.
I actually started thinking about doing a firecracker cornbread around the time I was
writing about fire oil in the context of this hummus recipe. Good in lots of things -
hummus, muffins....breads. I made a note to self to try it in my next batch of
cornbread. I also considered (alternately) doing a spicy simple syrup and using that
within the context of the cornbread batter. I decided on the infused butter route
because it would help give the cornbread a bit of a butter crust (because it isn't
incorporated into the batter)...but think of all the fun thinkings you could do with a
spicy simple syrup.
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spicy simple syrup.

If you don't stock whole wheat pastry flour, feel free to substitute unbleached all-
purpose flour.
1 cup whole wheat pastry flour
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)
more butter for drizzling (optional)
Preheat your oven to 350F degrees, with a rack in the middle.
Just before you make the batter, in a small saucepan, melt the butter, stir in the red
pepper flakes, and pour into a 9-inch pie tin (I have an enameled cast-iron one that is
perfect) or equivalent baking dish. Place in the hot oven.
In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet
ingredients over the dry and stir until just combined. Now very carefully remove the
hot pan with butter from the oven. Fill it with the cornbread batter, pushing the
batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are
golden and the center is just set. Remove and drizzle with a bit of melted butter
(optional).
Makes 10 slices.
Pasted from <http://www.101cookbooks.com/archives/firecracker-cornbread-recipe.html>
Recipes 2 Page 1502

Vibrant Tasty Green Beans Recipe
6:21 PM
Vibrant Tasty Green Beans Recipe

November 16, 2008
This is one of my favorite ways to cook green beans - five ingredients, one skillet. I
know some of you are married to your traditional way of cooking green beans but if
you are in the market for a new version, one that doesn't involve cooking the green
beans beyond recognition, give this recipe a go. It is easy enough that you could
conceivably do a test run before Thanksgiving if you like. I cook green beans a couple
times a week during certain seasons, and this version with its slightly quirky
combination of ingredients is one I come back to over and over. It is light and bright,
healthy and delicious. I simply cook a bunch of chopped leeks until they are golden
and a bit crunchy, toss in some chopped dill, and then add the green beans. Do your
best to not overcook them and you are all set.
While I've written this recipe as more of a side dish - you can easily bump it up to
main dish status. I sometimes use the dilled green beans to fill omelettes (along with
a bit of goat cheese). Alternately, you might toss some tofu, tempeh or seitan into
the skillet (sauteed until nicely browned or golden ahead of time) along with the
green beans. Or you could make a main dish salad by serving the beans over lightly
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dressed butter lettuce. Plenty of directions to take this one.
As I note in the head notes down below, this is best made to order, just before
serving. I don't like hot green beans after they've been sitting around for long
periods of time - they lose vibrancy, and the texture and taste changes as they sit
overcooking themselves. You can make this recipe a day ahead of time by cooking
the leeks and dill first and setting them aside. And instead of cooking the green
beans in the skillet, blanch them in a pot of boiling, well-salted water for about a
minute. Drain and dunk the beans in a large bowl of ice water to stop the cooking.
Drain and set aside until ready to use. Combine the components before serving - you
can do it at room temperature, or heated quickly in a skillet or pan before serving.
And I think this goes without saying, but do your best to seek out good green beans.
I don't know what it is exactly, but I've been seeing some terrible looking green
beans around. Good beans should be bright green and have a bit of snap when you
bend them. Avoid leathery green beans - also avoid beans that are limp, mottled or
outright mangy. I've seen the lot this year. :/
Vibrant Tasty Green Bean Recipe

The following recipe is best made just before serving time. But as I mentioned in the
main post you can make/prep this ahead of time by cooking the leeks and dill first
and setting them aside. Instead of cooking the green beans in the skillet, blanch them
in a pot of boiling, well-salted water for about a minute. Drain the beans and dunk
them in a large bowl of ice water to stop the cooking. Drain and place the beans in a
bag or bowl in the refrigerator until ready to use. When ready, combine the
components - you can do it at room temperature, or heated quickly in a skillet or pan.
4 leeks, well washed, root end and tops trimmed, sliced lengthwise into
quarters and then chopped into 1/2-inch segments (see photo in main post)
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt
In a large thick-bottomed skillet of medium-high heat add a generous splash of olive
oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy.
Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every
minute or two in the beginning, and more often as they brown using a metal spatula.
All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in
the dill, and then stir in the green beans. Cook for a couple more minutes - just until
the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a
platter and serve immediately. If you want to prepare these green beans ahead of
time - read the head notes.
Serves about 6.
Pasted from <http://www.101cookbooks.com/archives/vibrant-tasty-green-beans-recipe.html>
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Baby Lima Soup with Chipotle Broth Recipe
6:23 PM
Baby Lima Soup with Chipotle Broth Recipe

November 13, 2008
I suspect that one of my favorite recipes from Super Natural Cooking is a tad bit
neglected, overlooked. It lives unassumingly on page 144, has no seductive
photograph flanking it, and has the word lima in the title. It was a recipe originally
shared with me by my pal Amanda Berne, in the middle of the day, in a Mexican
grocery store in San Francisco's Mission District. We were surrounded by beans and
dried chiles, flanked by towers of steaming, freshly made tortillas. Amanda can
mount a compelling argument for a recipe she is fond of, and I tend to listen to her.
This soup quickly became a regular in my kitchen. Made from just five ingredients, it
is a vibrant, chipotle-spiked, brothy soup that requires minimal babysitting. The
dainty baby lima beans soften up in about an hour without any pre-soaking or fuss.
You can find chipotles in adobo sauce in the Mexican-foods section of most markets.
They lend a spicy, smoky, assertive flair that's nicely balanced by the beans and regal
reddish gold broth.
Those of you interested in my weekend trip to Portland, Oregon can read the details
and see a few pics I uploaded.
Baby Lima Soup with Chipotle Broth

1 pound dried baby lima beans, picked over and rinsed
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1 pound dried baby lima beans, picked over and rinsed
10 cups water
1 head garlic, top lobbed off to expose the cloves and loose skins removed
2 tablespoons olive oil or clarified butter
1 onion, halved top to bottom and sliced into thin crescents
1 to 2 chipotles in adobo sauce
2 teaspoons fine-grain sea salt
Squeeze of lime juice (optional)
Pick over the beans, looking carefully for any pebbles or dirt clumps; baby limas
seem to be magnets for dirt. Rinse the beans, then combine them with the water
and garlic in a heavy soup pot. You might think putting a whole head of unpeeled
garlic in the pot is strange, but just go with it. Bring the beans to an active simmer
and cook for 30 to 40 minutes, until just a touch al dente and not mushy or falling
apart. Test their doneness by tasting; you really can't tell any other way.
Heat the olive oil (or butter) in a heavy skillet over medium-high heat, add the onion,
chipotles, and 2 teaspoons of the adobo sauce, and sauté over medium high heat for
3 to 4 minutes, just until the onion starts to soften. You can always add more adobo
sauce later for a spicier soup; just don't overdo it on the front end.
Add the salt and the onion-chipotle mix to the pot of beans and simmer gently for
about 5 minutes to blend the flavors. The broth should be thin, so add more water if
needed. Add more salt and more adobo a bit at a time if the flavors aren't popping.
Finish with a squeeze of lime if you like. I usually remove the garlic head at this point
or serve around it.
Serves 6.
Pasted from <http://www.101cookbooks.com/archives/baby-lima-soup-with-chipotle-broth-recipe.html>
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Matchstick Pasta Recipe
6:24 PM

November 11, 2008
I have an island in the middle of my kitchen, and unfortunately it isn't the kind with
sand and surf. The island is a stopover point for groceries that haven't quite
completed their journey to the appropriate drawer or cupboard. They like it here, in
fact they tend to hang out for days on end. I mean what's not to like? It's a social
place - the pecans mingle with pistachios, and the pasta plays with pumpkins,
pomegranates and popcorn kernels. The light is good. A few of the residents have
been over-staying their welcome and ended up in this island-inspired pasta. Whole
grain linguine matchsticks now reside with barely cooked red kale, and a vibrant
golden dressing made from a quick puree of toasted pistachios, olive oil, salt and
garlic. The pomegranate provided ruby-colored accents and little pops of sweetness,
playing nicely off the salt-tinged, garlic notes of the pistachio dressing.
I knew I wanted to make a pasta dish of some sort, and the pasta I had on hand was
an organic sprouted whole grain linguine. As a side note, I'm a fan of the taste,
texture, and nutritional profile of Food For Life Baking Company's Ezekial 4:9 cereals,
and was curious about their pasta(s). Whole grain pasta needs just the right thing to
go along with it, and I had a nice, big bunch of beautifully colored red kale on hand.
It had big, voluminous leaves that maintained a bit of structure after a quick dunk in
boiling water. This worked well - breaking up the flat pasta nicely.
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You can certainly use another type of kale if you like, but try to choose a fresh, lively
bunch with hearty, substantial leaves.

Save a couple large kale leaves to garnish your serving platter.
8 ounces whole grain linguine or spaghetti
2/3 cup pistachios, toasted
1 medium clove garlic, smashed and chopped
1 large bunch of kale, washed, de-stemmed and chopped into bite-sized pieces
1 pomegranate, just the seeds*
Bring a large pot of water to a boil. While the water is heating, break the pasta into 1
1/2-inch segments and make the pistachio sauce by pureeing 1/3 cup of the
pistachios, garlic, salt and olive oil with a hand blender or food processor. Set aside.
Once the water is boiling, salt it generously and cook the pasta per package
instructions - be careful not to overcook. At the very last second, add the kale to the
pot of boiling water, and IMMEDIATELY drain the pot. You don't want to overcook
the kale to the point that it is listless. Run cold water over the pasta and kale, using
your hand to work the cold water through the kale and pasta. Toss gently with a
spoonful of the pistachio sauce and now spin the pasta and kale dry in a salad
spinner to toss off any remaining water.
Just before serving, toss the pasta with a big spoonful of the pistachio sauce and 1/2
of the pomegranate seeds, taste and add a bit of salt if needed. Turn the pasta out
onto a platter lined with a couple kale leaves (optional), and sprinkle the remaining
pomegranate seeds and pistachios on top. Finish with another drizzle of the
pistachio sauce if you like.
Serves 4.
*An easy way to de-seed pomegranates is to break them open into a big bowl of
water. A lot of the membrane floats to the top.
Pasted from <http://www.101cookbooks.com/archives/matchstick-pasta-recipe.html>
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Cornmeal Crunch Recipe
6:26 PM

November 8, 2008
This is what happens when you cook a pot of cornmeal until it is thick and creamy.
Add a bit off cheese, some deeply caramelized onions, spread it in a pan, drizzle
generously with olive oil and bake until the bottom and sides are deeply golden and
crunchy. The insides stay a tad bit melty and creamy, the caramelized onions on top
add depth and sweetness.
We've been doing all sorts of things with the leftovers - dunking slabs in stews,
slathering pieces with goat cheese, tossing smaller cubes into salads, and (my
personal favorite) topping with sauteed spinach.

I make an effort to buy whole grain cornmeal - this is cornmeal that still has the
nutritious bran and germ included. You can easily make this recipe vegan by omitting
the cheese.
1 1/2 cups (medium grind) cornmeal
fine grain sea salt
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fine grain sea salt
4 cups yellow onion, chopped (about 3 medium)
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated
3 cups water or vegetable broth
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line
bottom with parchment paper) one 9 x 12-inch baking dish or tart pan - or roughly
this size.
In a medium bowl combine the corn meal with 1 1/2 cups water and 1/2 teaspoon
salt. Stir and set aside.
To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet
with a pinch or two of salt. Cook over high heat, stirring and scraping the pan
occasionally - more often as the onions begin to get increasingly brown. Continue
cooking until the onions collapse and turn deep brown in color. Remove from skillet
and set aside.
Bring 1 1/2 cups water (or broth) to a boil in a medium saucepan, add the water and
cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy
frosting - about 5 minutes. Remove from heat and stir in the cheese and 2/3 of the
onions. Spoon the mixture into the prepared pan, spreading it to an even thickness,
and drizzle with about 3 tablespoons of olive oil. Bake for about 45 minutes, or until
the bottom is golden and the cornmeal begins to pull away from the sides of the pan
a bit. Serve topped with the remaining onions (and more grated cheese if you like).
Makes about 16 pieces.
Pasted from <http://www.101cookbooks.com/archives/cornmeal-crunch-recipe.html>
Recipes 2 Page 1510

Unfussy Apple Cake Recipe
6:27 PM

November 5, 2008
I love this apple cake - here's how it came into being. I accumulated seven different
kinds of apples over the past ten days or so. Not really on purpose (election
anxiety?), but it happened regardless. There are Rome Beauties in the crisper,
Honeycrisps in the refrigerator, Fujis in a bowl on my kitchen island, Braeburns and
Galas still in a grocery bag on the counter, and a mix of three tiny heirlooms that
found their way into my purse. Time to make an apple cake. Nothing fancy, I used
my standard buttermilk cake batter (which I love, and find endlessly adaptable),
plenty of hot and spicy cinnamon, and the apples? I decided the sweet, juicy Fujis
would take the stage as the signature ingredient. Their rosy skins ended up dotting
the cake like confetti, and they bring a sweetness to the cake that allowed me to
keep the sugar elsewhere in the batter to a minimum.
I used a vibrant, spicy Saigon cinnamon in my cake (also known as Vietnamese

cinnamon). Have you tried it? It has fun notes of red-hot candy, and a more complex,
less woody scent than the cinnamon many of you are used to. If you come across
any from a good spice vendor, be sure to pick some up. Not to worry if you can't
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track it down, the cinnamon you typically use for baking will work here as well. I
bought mine at the Farmers' Market (Marin) from Kathy and Bill - who some of you
might remember I visited last year. Kathy showed me how to make her pumpkin pie
spice blend, which I then used in last year's pumpkin pie recipe.

A big, floppy dollop of boozy, slightly sweet whipped cream takes this cake over the
top. Wanting to keep this cake simple, I also had to restrain myself from adding any
extra ingredients although I had a block of quince paste (membrillo) that would have
been nice cut into tiny cubes and mixed into the batter, or caramel cut into little
cubes, or toasted walnut or pecans, or, or, or.....I used a huge, flaked Japanese sugar
on top of this cake (you can see it in the photo), but any big-grain sugar will help lend
a nice crunchy, sweet, sugar crust. If you don't have whole wheat pastry flour,
unbleached all-purpose flour will work as a more conventional substitute.
2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown
sugar), lump-free
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
3 tablespoons large grain sugar
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line
bottom with parchment paper) one 9-inch square baking dish or tart pan, you can
also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be
quite thin.
Place the chopped apples in a bowl of water along with the juice of one lemon. Set
aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl.
And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in
the melted butter. Pour the buttermilk mixture over the flour mixture and stir until
barely combined - try not to over mix. Now drain the apple, shake off any excess
water, and fold the apples into the cake batter.
Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle
with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just
set and a touch golden on top. I like this cake every-so-slightly under-baked, just
barely, remember it will cook for a little while after you remove it from the oven.
Serves about 12.
Pasted from <http://www.101cookbooks.com/archives/unfussy-apple-cake-recipe.html>
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Vegetarian Gumbo Recipe
6:28 PM
Vegetarian Gumbo Recipe

November 2, 2008
Good vegetarian gumbo exists. My neighbor Kim makes it for us, but only once a
year. Kim is one of those 25th generation gumbo makers from the south, who (years
ago) told me about a vegetarian gumbo her mom used to make during Lent, or
during times when meat wasn't readily available or affordable. The gumbo was
served over rice, and just before serving eggs were poached in the simmering gravy.
I eventually asked Kim if she would teach me to make this type of gumbo, and Friday
night (after multiple lessons, and plenty of phone calls) I made a big pot of it to share
with our friends and neighbors who swing by on Halloween.
A bit of context - Wayne and I live on a street that dead-ends into a park. On
Halloween hundreds of kids (and adults) parade by our front door as they trick-or-
treat or make their way toward the Castro Halloween festivities. Neighbors on our
block sit on the steps in front of their houses and give out candy, chat with each
other, and people-watch. This has been going on for years. And every year, on our
stretch of street, Kim would have a pot of gumbo bubbling away upstairs in her
apartment. She'd offer up a bowl to any friends who stopped by. Now people stop
by just to enjoy Kim's gumbo. Kim usually does a sausage gumbo, but an increasing
number people who come over are vegetarian (this being San Francisco and all ;) -
and she wanted to share with them as well. To make a long story short, Kim started
making a separate pot of vegetarian gumbo and I loved it. Over the past year she
Recipes 2 Page 1513

making a separate pot of vegetarian gumbo and I loved it. Over the past year she
taught me to make it, and put me on vegetarian gumbo duty this year for Halloween.
The recipe that follows is the gumbo I served on Halloween. Over the past few
months Kim and I have tried a few variations to see what really makes veg gumbo
great - I'll note some of our findings in the head note of the recipe, in case you are
wondering about substitutions.
If you're after a "quick and easy" gumbo recipe this isn't it. While seemingly simple -
you make the roux, then you make the gumbo - it takes the better part of a morning
or afternoon. More importantly, it takes patience, and focus, and attention to little
details. I suspect gumbo-making is one of those things where you get better with
each notch on your wooden gumbo spoon. More than any other food I've cooked,
it's all about watching, and smelling, listening, and tasting.
Vegetarian Gumbo
Please be very, very careful when you're making the roux. It is hot oil, and you don't
want to be burned by it. Keep a very close eye on it the entire time it cooks, making
sure it sits at a temperature that allows the flour to brown over time, but not hot
enough that the clarified butter (or oil) smokes or burns.
Kim has a special gumbo/roux spoon with a hole in it (you can see in the photo) -
highly recommended. And for those of you curious about substitutions, Kim typically
uses canola oil or some other high smoking point oil for her roux. We did a beautiful
version at one point with olive oil, but it's really too difficult to keep the olive oil
below its smoking point and still get a nice dark brown roux out of it. The smoke
point on various olive oils varies greatly, so I can't recommend it. Clarified butter (or
ghee) worked great! It is a rich-tasting cooking fat I love to use, so that is what I
settled on for last night. For those of you not wanting to use a white flour, we had
success with a 1/2 & 1/2 blend of whole wheat pastry flour and unbleached all-
purpose white flour. The batch we did with ALL whole wheat pastry flour left the roux
with lots of little freckles (the germ I suspect)...but it still tasted quite good.
The choice of broth in this recipe is important! You want one that isn't too celery-
tasting, not too herby, not swampy colored. I did a blend of 2 parts Pacific Natural
Foods Organic Vegetable Broth, to 1 part Rapunzel brand (from bouillon). Kim says
she likes the Wolfgang Puck's Organic vegetable stock as well. Whatever broth/stock
you use, taste it before adding it to your gumbo pot. Would you like to drink a warm
bowl of it? If your answer is no, keep working with it - add salt, or dilute it, etc. It's
hard to get that balance right once the stock is in the pot.
1 cup clarified butter (or ghee)
1 cup unbleached all-purpose flour
5 cups yellow onion, chopped into 1/3-inch dice
3/4 cup green bell pepper, chopped into 1/3-inch dice
scant 1/2 teaspoon fine-grain sea salt
1/4 cup garlic, chopped
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1/4 cup garlic, chopped
2 dried bay leaves
3-4 quarts of a great tasting vegetable broth (see head notes!)
Gumbo file'
1 bunch green onions, chopped green ends only
6-8 eggs
5- 6 cups cooked long grain white or brown basmati rice
To make the roux:
In a large cast-iron or enameled cast iron pot, heat the clarified butter. When it is
melted stir in the flour. Continue stirring until smooth and bring to a simmer over
medium heat. Stir EVERY 10-15 seconds with a bone dry wooden spoon, scraping the
bottom of the pot clean each time for about an hour and a half, or until the roux is a
deep, deep brown - roughly the shade of a Hershey's Chocolate Bar. The amount of
time this takes can vary wildly. The roux will likely bubble quite a bit more at the
beginning than it does at the end. Throughout the cooking process my roux
temperature bounces around in the 300F - 330F range, but use your nose and eyes
(particularly if you don't have a thermometer). The key is to keep the roux hot, but
not so hot that it puts off smoke or other acrid smells. The consistency as it is
cooking should be that of a thick, creamy hair conditioner. If after thirty minutes of
cooking, your roux is too thin (or has visible pools of butter on top), add one or two
more handfuls of flour, stirring until incorporated. When the roux is finished cooking,
let it cool a bit before carefully transferring to a glass Mason jar or Pyrex container.
This will make enough roux for two big pots of gumbo. Leftover roux can be kept in
your refrigerator for a couple weeks.
To make the gumbo:
Scoop 1/2 cup of roux into a cold thick-bottomed pot. Alternately, you can just leave
about 1/2 cup of the roux in the base of the pot you made your roux in originally, if it
is large enough. Stir in the onion, green bell pepper, and salt. You want just enough
roux to coat the onions/peppers (see photo) - too much roux and you end up with a
muddy gumbo. Cook over medium high heat until onions aren't translucent, roughly
10 minutes. Stir in the garlic and crushed red pepper flakes and cook for another
minute or so. Now stir in 6 cups of stock, and the bay leaves. Bring to bubbling boil.
Boil, boil, boil (see photo) and when it thickens add more stock a cup at a time. Keep
adding stock and boiling for two hours - the gumbo should be thicker than a heavy
cream, but thinner than a heavy gravy. Imagine it ladled over rice. I taste along the
way, but here is where I make final adjustments - does your gumbo need more salt?
Don't under salt or the gumbo will taste flat. Maybe it needs a bit more acidity? You
can stir in white vinegar (1/4 teaspoon at a time) to get the right balance on this
front. A couple pinches of smoked paprika adds depth, but maybe you need a touch
of sweetness, a pinch or two of sugar will do. If you aren't excited about how it
tastes, keep at it, one tiny adjustment at a time - remembering that you can always
add, but never take away. Cover towards the end, dial down the heat and simmer.
Remove bay leaves.
Ten minutes before you are ready to serve the gumbo, poach the eggs. Gently crack
one egg into a ramekin, lower the ramekin down into the barely simmering gumbo
and let the egg slip out. Let it simmer there for a few minutes, past the point when
the whites have become thoroughly opaque. If you like a loose yolk, cook for less
time. Repeat with three more eggs (I poach the eggs in batches of 3 or 4).
To serve, place a scoop of rice in each bowl, top with one egg, and a ladle of gravy,
the rice shouldn't be totally submerged in the gravy, it should peak up above it in
places. Finish with a small pinch of file' and about a tablespoon of the chopped green
onions. Repeat with the remaining 3-4 eggs.
Serves 6 - 8.
Pasted from <http://www.101cookbooks.com/archives/vegetarian-gumbo-recipe.html>
Recipes 2 Page 1515

Berry Beer Baked Beans Recipe
6:30 PM

October 23, 2008
Dad, this recipe is for you. You know how you always used to have something going
in the kitchen when Heather and I were growing up? Weekends, weeknights - it
didn't matter. Usually the oven was in play, but other times you'd break out the
crock-pot or even the pressure cooker. It was always something that would make
the whole house smell delicious. This is the same sort of thing. It's a big, rich, hearty
pot of beans that you could let bubble away for a couple hours while you go about
your business. The beans are immersed in a decadent swamp of berry beer, dried
berries, molasses, broth, and a few other flavorful accents. They get nice and plump,
and the broth cooks waaay down and thickens. I think you'll like them.
AND in the end, I promise you one epically stained, heavy pot - all yours to soak and
scrub. Because as we all know, there's no pot you won't tackle, and no place you'd
rather wind down from a good meal. xo -h

I don't see why you couldn't do this recipe entirely on the stove top if you prefer. I use
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Lindeman's Frambois Lambic (Belgium-style raspberry beer) here, but experiment
with whatever berry beer you like. Also, feel free to play around with the dried fruit
component. You might try berry beer with dried berries, or cherry beer with dried
cherries. Or a mix - I used a blend of dried cherries, dried raspberries, dried
strawberries, and dried blueberries. There is always some confusion when it comes to
molasses - I use Wholesome Sweeteners organic molasses. I also imagine ground
chipotle powder would make a nice, smoked alternative to the smoked paprika called
for here - whatever you have on hand.
2 cups dried cranberry, borlotti,or pinto beans, soaked over night
a splash of extra virgin olive oil
1 medium red onion, chopped
1/4 cup molasses
1 tablespoon Dijon-style mustard
3 cups berry beer
1/2 cup dried berries and/or cherries, loosely chopped
2 cups light vegetable broth
1/2 teaspoon smoked paprika (or more to taste)
fine-grain sea salt
Preheat oven to 350F degrees, and place rack in lower third.
In a large oven-proof casserole (I use my large Le Creuset Dutch oven), heat the olive
oil and saute the red onion for a minute or so. Stir in the molasses, mustard, red
pepper flakes, beans, beer, dried berries, and broth. Bring to a simmer, cover, and
place in oven for roughly 1 1/2 - 2 hours, or until beans are tender. Every batch of
beans is different, and they'll decide for themselves when they're done. After an
hour or so, (carefully) check every 25 minutes to see how the beans are doing. When
the beans are tender remove the pot from the oven. In the off chance they need
more liquid during the baking process, add more broth (or water) 1/2 cup at a time.
More likely, if the beans finish cooking before the cooking broth really thickens up,
pull the pot back up onto the stove top, uncover, and bring the pot to a boil until the
liquid has more body - usually 5 - 10 minutes.
Now it's time to season the pot. Stir in the smoked paprika and a few big, generous
pinches of salt. Wait a minute and then taste, you definitely need enough salt and to
make the flavors pop and to counter-balance the sweetness of the molasses and
fruit - the smoked paprika helps balance in this regard as well.
A big pot - serves 8 - 10.
Pasted from <http://www.101cookbooks.com/archives/berry-beer-baked-beans-recipe.html>
Recipes 2 Page 1517

Pepita Salad Recipe
6:31 PM
Pepita Salad Recipe

October 20, 2008
People keep asking me for "that recipe...the yellow one with crunchy seeds." This
particular medley made it's debut as a pre-party snack, around noon, the day of
Heather's baby shower a few months back. It wasn't something I thought up ahead
of time, in fact, this was something I tossed together using components that would
eventually make their way out onto the baby shower spread - a scoop of this, dollop
of that. It turned out to be just the sort of sun-colored goodness that can brighten
up any table, particularly now, as summer has faded into fall. Made from a simple
combination of yellow split peas, toasted pepitas, and cilantro pesto, it's also hard to
beat as an afternoon snack.
Now, split yellow peas are a current darling of my pantry - I can't get enough of
them. Healthy, filling, lovely to look at, they're great all the way around. That being
said, if you don’t have the time or inclination to cook the split yellow peas from
scratch (or if you are having a hard time finding them), canned white beans (or even
chickpeas), well rinsed, can take their place with nice results.
Pepita Salad Recipe

You can serve the lettuce mixed in, or under the split peas depending on how you
want to serve this.
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want to serve this.
1 cup pepitas, toasted (divided)
1 cup cilantro leaves and stems, well washed and lightly packed
3 medium cloves garlic, peeled
juice of 1 medium lemon
1 serrano chile pepper, minced
4 cups cooked yellow split peas*
2 handfuls lettuce, torn into bite-sized pieces
Make the cilantro pesto by blending 1/3 cup of the toasted pepitas, the cilantro,
Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender (food
processor or standard blender) until smooth. Continue blending as you gradually
drizzle in the olive oil until the pesto comes together into a vibrant green sauce.
Taste and add a pinch or two or salt if needed.
In a large bowl toss the yellow split peas and remaining pepitas with the pesto until
everything is coated. Add the salad greens and gently toss again.
Serves 6 or so.
*To cook the dried yellow split peas bring 6 cups of water to a boil in a large
saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or
until tender. Drain, salt to taste and set aside.
Pasted from <http://www.101cookbooks.com/archives/pepita-salad-recipe.html>
Recipes 2 Page 1519

Borlotti Bean Mole with Roast Winter Squash Recipe
6:32 PM
Borlotti Bean Mole with Roast Winter Squash

Recipe
October 11, 2008
I want to do a quick highlight of a fantastic cookbook I picked up while visiting
Wayne's family in Philadelphia last August. Truth be told, I picked up a few books,
but Denis Cotter's Wild Garlic, Gooseberries and Me was one of them. It is a
beautifully crafted volume featuring chef Cotters' passion for the farm-fresh,
vegetarian ingredients available to him in his native Ireland. Denis is the much
celebrated chef at Café Paradiso and this Borlotti Bean Mole with Roasted Winter
Squash is indicative of the type of recipe you'll find throughout the rest of this
volume - seasonal and flavorful. In this case, beans, squash, and kale are baked in a
rich, hearty chocolate and paprika-spiked mole.
In many regards - size, scale, design, and vibe, it reminds me of a vegetarian version
of Nigel Slater's Kitchen Diaries, another beautiful book. Cotter and Slater's writing
styles are notably different, but if you like the design of Kitchen Diaries, and are
looking for a new swatch of veg-centric recipes, this book is well worth exploring.
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I've earmarked - Beetroot and Pomegranate Tabbouleh with Orange-marinated Feta,
Rosehip Syrup, Watercress Hummus, Green Seakale with Orange, Tomato and Fresh
Sheep's Cheese, Roast Sunchoke Risottto with Lemon-thyme Oil. There are lots of
others too.
Cristian Barnett's photographs are beautifully represented on thick, uncoated paper

stock throughout the book.
Recipes 2 Page 1521

Wild Garlic, Gooseberries and Me includes a mix of simple preparations, alongside
more intensive, chefy, component-driven main-dish type recipes. Not a huge
number of one-pot preparations, but there are many recipes included where I could
see using individual components, or cutting corners on some of the preparation
methods. There are a lot of really great ideas here, and Denis uses ingredients in
combinations that might never have occurred to me.
I have the sense that because this book was originally published in the UK by Collins,
an imprint of HarperCollins it might not have much distribution here in the U.S. Aside
from the day I purchased it, I haven't seen it in stores - but it seems there are a few
copies stocked at Amazon, and it has the "look inside" feature enabled, in case you'd
like to take a closer peek. I should also mention that the book uses measurements in
ounces and grams - no "cups" to be found.
Related Links:
- Wild Garlic on A Wee Bit of Cooking
- Cafe Paradiso Weblog
- Denis on BBC Food
Borlotti Bean Mole with Roast Winter Squash

I made a few tweaks to the original recipe, primarily to communicate amounts in a
way that is a bit more approachable to American cooks. If you don't have fresh beans
on hand, cook up a pot of dried ones. If you can't find borlotti beans feel free to
substitute pinto beans or another bean of that nature. Chiles can vary in heat, so if
you are sensitive, start with less, you can always add more later on in the cooking
process if you like. Dennis recommends serving this mole with tortillas, polenta,
mashed potatoes, or potato cakes.
~1 1/2 cups (7 ounces) fresh borlotti beans
~1 1/2 cups (7 ounces) winter squash
olive oil
4 - 5 big leaves of kale (3 1/2 ounces)
2 - 4 red jalapeno chiles, halved, seeded, and chopped
1 pound of fresh plum tomatoes, chopped or 14-ounce can
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt
Preheat oven to 180C / 350F / Gas mark 4. Bring a large saucepan of water to a boil,
add the borlotti beans and cook for about 10-15 minute until they are just cooked or
even slightly undercooked. Drain and cool under cold running water, and set aside.
Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch squares, place
them in a roasting pan and toss with olive oil. Roast them in the oven for about 20
Recipes 2 Page 1522

them in a roasting pan and toss with olive oil. Roast them in the oven for about 20
minutes until caramelized on the outside but still firm. Reduce the oven temperature
to 130C/ 250F / Gas mark 1/2. (hs note: alternately, you can brown the squash in a
skillet.)
Without removing the central stem, cut the kale across the leaf into 2cm / 3/4-inch
slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and
chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add
the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a
boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds,
chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the
chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2
hours.
Serves 4.
Pasted from <http://www.101cookbooks.com/archives/borlotti-bean-mole-with-roast-winter-squash-

recipe.html>
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Hummus en Fuego Recipe
6:34 PM
Hummus en Fuego Recipe

October 8, 2008
I keep homemade crushed red pepper oil on hand to use as a simple condiment and
flavor accent. I call it fire oil, and it couldn't be easier to make. Sprinkle crushed red
pepper flakes in hot olive oil, let it cool, and ignore it. The flavor lights up over the
next day or two, and the longer I leave it, the better. I also make hummus regularly
to eat as an afternoon snack, but until now it hadn't occurred to me to combine
these two favorites. So here you have it, a hummus of sorts made from pureed
garbanzo beans, toasted walnuts, and spicy crushed red pepper oil. The rustic red
pepper flecks and translucent olive oil are set against the creamy backdrop of the
pureed beans. To finish things off, I couldn't resist a few oily, black olives and
chopped cilantro - both of which I had on hand.
If you are wary of spicy foods, add the oil incrementally, or dilute it to your tastes
with more olive oil before using. This is one of those recipes where you really need
to do adjust to your own individual tastes. My only regret was not baking up a batch
of these olive-oil crackers.
Hummus en Fuego
A couple tips before you get started - rub the skins of the walnuts off a bit after you
toast them, it's nothing I really pay too much attention to for a recipe like this, but
the skins can be a bit bitter and tannic. And again, make the crushed red pepper oil a
day or two ahead if possible.
1 1/2 teaspoons crushed red pepper flakes
3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water
1/4 cup oil-cured olives, chopped
a bit of chopped cilantro
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small
saucepan for a couple minutes - until it is about as hot as you would need it to saute
some onions, but not so hot that it smokes or smells acrid or burned. Turn off the
heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day
or two - to let the flavor really develop.
To make the hummus, give the walnuts a spin in the food processor, just until they
are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile
Recipes 2 Page 1524

are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile
oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in
the water a bit at a time and puree more, until the hummus is creamy and billowy. I
tend to let the food processor run for a minute or so at this point, it incorporates air
into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt,
more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper
flakes. I like to add any remaining garbanzo beans at this point as well as some olives
and a bit of chopped cilantro for the final touch.
Makes roughly 2 1/2 cups..
Pasted from <http://www.101cookbooks.com/archives/hummus-en-fuego-recipe.html>
Recipes 2 Page 1525

Broccoli Crunch Recipe
6:35 PM

October 5, 2008
I combined all things crunchy and colorful in this broccoli salad. My hope is that I
might be able to convince a few more of you to eat broccoli, not because it's good
for you, but because you genuinely like the way it is prepared. I (willingly) eat
broccoli three, sometimes four times a week. In this case, tiny green florets, crisp
apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely
sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can
easily turn this side into a main course. It's a hearty and substantial with lots of play
between sweet and savory, crunch and creamy.
You can certainly make the components ahead of time, but don't dress the salad
until you are ready to serve it - preserving the various crunches.

The success of this salad hinges on the broccoli. Buy good-quality bright green
broccoli with tight florets. Now that you have good broccoli, do your best not to
overcook it - you don't want it turning to mush.
4 -5 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped
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1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
1 teaspoon honey
2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the
apples immediately, let them sit in a bowl of water with the juice of 1/2 a
lemon)
1/2 small red onion, thinly sliced
1/2 cup toasted or candied walnuts or almonds
1/3 cup pan-fried crunchy shallots*
chives (optional)
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the
broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and
immerse it in cold water (or let cold water run over it). At this point, I like to spin the
broccoli in a salad spinner to get the water off, but a few good knocks against the
sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and
chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic
paste with the almond butter, lemon juice, honey and olive oil. Add the hot water
and whisk until light and creamy. Taste, make any adjustments and set aside.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and
nuts with a generous drizzle of the almond dressing. Turn out onto a platter and
finish with the rest of the shallots and chives if you like. Serve family style.
Serves 4.
*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of
salt In a large skillet over medium heat. Stir every few minutes, you want the shallots
to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not
burn), and if needed turn down the heat. Remove from skillet and onto a paper
towel to cool in a single layer where they will crisp up a bit.
Pasted from <http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html>
Recipes 2 Page 1527

Roasted Tomato Soup Recipe
6:37 PM

September 25, 2008
I picked up my mystery box the other night, and it was no joke. So heavy, I
suspect it weighed in the thirty pound range. It was overflowing with a
rainbow of produce - little gem lettuce, Hungarian spicy peppers, lacinato kale,
Danish carrot beets, minicor carrots, tomatoes, sweet peppers, chard and
scallions. Hidden beneath the rest of it, at the very bottom, so as not to crush
the rest of her leafy neighbors, was a hefty rouge vif d'estampe pumpkin the
color of a fiery sunset. Plenty to keep the kitchen lively in the coming week.
We started by reaching for the tomatoes - slicing them, dicing them, snacking
on them raw. That said, we still had plenty that needed to be used up. I
thought of the roasted tomato soup in Super Natural Cooking, fired up the
oven, and started slicing. It's quite simple, just a handful of ingredients, the
majority of which are sliced and roasted to the point of browning and/or
collapse. Puree, season with a kiss of smoked paprika, and enjoy. That's it.
I tweaked the recipe a shade from the original by saving a few of the roasted
tomatoes from their fate with the hand-blender, which added a bit of rustic
texture to each bowl. I like this soup heated, but you can serve it hot, cold -
whatever the weather calls for. And you can do it a day or two in advance if
Recipes 2 Page 1528

need be, it keeps well.
For those of you who missed it, I also wrote in more depth about Mystery
Thursdays here.

5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the
oven. Line 2 rimmed baking sheets with parchment paper, alternately you can
just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper
and onions with olive oil and put them on the other baking sheet along with
the garlic, place the pepper skin side down as well. Give both sheets a light
showering of salt, then bake until the tomatoes start to collapse and the
onions start to brown and caramelize, about 45 minutes. Turn the onions if
they start getting overly dark on the bottom .Check on the garlic as well, once
the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl,
and puree with a hand blender. Alternately, use a conventional blender or
food processor and work in batches. Blend in a cup of the stock, and keep
adding the rest 1/2 cup at a time until the soup is the desired consistency. I
like a little chunk and texture to this soup particularly if the weather has a bit
of a chill, but smooth or chunky is your call. Add the paprika and a bit more
salt if needed - adjusting to your taste.
Serves 4.
Pasted from <http://www.101cookbooks.com/archives/roasted-tomato-soup-recipe.html>
Recipes 2 Page 1529

Maple Huckleberry Coffee Cake Recipe
6:39 PM

September 22, 2008
I bought some seductively aromatic, wild huckleberries from Far West Fungi. They
were deep violet in color and sweet, tart, and floral in flavor. I ate a big handful and
decided to bake the rest into a maple-accented, crumble-crowned coffee cake - the
finale of a lunch I was making for my sis. Maple is a nice match for many berries and
I made it my sweetener of choice for this cake. In the back of my mind, I was aiming
for a rustic cake that used no white sugar and no white flour. It's a stunner of a
cake - the huckleberries burst and bleed into the crumb of the cake in quite a
dramatic fashion. The crumble crust plays off the tenderness of the cake nicely, so
be sure to get a bit of it in every bite.
If you can't find wild huckleberries, no worries, substitute blueberries or chopped

blackberries - if it's juicy, fruity, and goes with maple I suspect it'll be good.
Recipes 2 Page 1530

Oh! And I almost forgot. I added a bit of thyme and rosemary from my herb garden.
Just a hint to play off the berries, and perfume the cake - barely a whisper.

I used a 1-pound loaf pan here, but you could likely get away with a 8 or 9-inch cake
or pie pan. Just check in more frequently as the coffee cake is baking because the
cooking time will be different. If you have trouble locating whole wheat pastry flour, I
suspect spelt flour would make a good substitution - unbleached all-purpose flour is
an option as well. I used maple sugar as the granulated sweetener in the crumble
top - but I recognize that it can be expensive and/or hard to find - feel free to
substitute raw cane sugar or brown sugar.
1 cup whole wheat pastry flour (or spelt flour)
3 tablespoons rolled oats
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon fresh rosemary, chopped
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/3 cup maple syrup, room temperature
1 large egg, room temperature
zest of one lemon
1/4 cup buttermilk
1 1/3 cups fresh wild huckleberries (or other berries), well picked over
Topping:
1/2 cup whole wheat pastry flour
4 tablespoons cold unsalted butter, cut 1/4-inch cubes
1/3 cup maple sugar (or brown sugar)
1/4 teaspoon fresh thyme
special equipment: a 1-pound loaf pan
Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and
line with parchment paper. Alternately, you could just butter and flour the pan, but
I've found that lining the pan with parchment makes removing the cake from the
pan after baking no problem.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt,
thyme, and rosemary. Set aside. In a separate large bowl beat the butter with an
electric mixer or by hand - until light and fluffy. Drizzle in the maple syrup and beat
until well incorporated, scrape down the sides of the bowl a couple times along the
way. Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add
half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not
too much. Add the rest of the flour and stir a bit, and now the rest of the buttermilk.
Stir until everything barely comes together and then very gently fold in one cup of
the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
Recipes 2 Page 1531

the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
To make the streusel topping, place the flour, butter, maple sugar, thyme and
pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond
sandy/crumbly. It should be moist-looking - on its way to being slightly doughy.
Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries
on top of that, and then add the last of the crumble. Barely pat in place with your
fingertips.
Place the coffee cake in the oven and bake for 45-50 minutes or until the top is
golden and a toothpick inserted into the center of the cake comes out clean. Let the
cake cool for five minutes and then remove it from the pan to cool on a rack (this
way the cake won't steam in the pan as it's cooling.
Serves 12 - 16 modest slices.
Pasted from <http://www.101cookbooks.com/archives/maple-huckleberry-coffee-cake-recipe.html>
Recipes 2 Page 1532

Nikki's Healthy Cookies Recipe
6:40 PM
Nikki's Healthy Cookies Recipe

September 14, 2008
I keep in touch with one of my best friends from high school. Her name is Nikki and
she lives in rural Pennsylvania with her husband and four kids. Four! She's an
inspired cook who can throw a meal together on a whim from a refrigerator she
keeps packed with all manner of whole, natural foods. She's an enthusiastic
supporter of local growers and producers and regularly sends me emails highlighting
recent cooking triumphs and trials. A few months back she emailed me her recipe for
butter-less, flour-less, egg-less, and potentially sugar-less cookies - I promptly filed it
under "can't possibly be good." How wrong I was.
When I made a trip to Philadelphia a few weeks back and spent the day with Nikki
the topic of the cookies was revisited. Nikki mounted a compelling argument for
these banana-battered treats, and I quickly bumped them to the top of my to-do list.
My only regret is that I didn't try them sooner. The shredded coconut gives each
cookie a hint of macaroon-esque texture, the oats lend heartiness, and melted
chocolate chunks deliver bursts of dark, intense richness. You get just enough golden
crustiness where the cookies touch the pan to play off the tender coconut-flecked
center of the rest of the cookie.
Wayne and his brother Greg drove me out to see Nikki in Kennett Square, and for
Recipes 2 Page 1533

Wayne and his brother Greg drove me out to see Nikki in Kennett Square, and for
those of you who find yourself in the area I'll list off a few of the places Nikki took
me to visit that day. First thing in the morning, on the drive out, we stopped off at
Terrain at Styers. I bought enough that my suitcase barely squeaked under the fifty
pound mark on the flight home - I should also thank Terrain for stocking my book!
With Nikki we made the short drive from her house to Va La Vineyards, and then
onto an organic mushroom grower to pick up a case of portobellos (which we would
throw on the grill later). We hit "downtown" Kennett Square and I got a coconut
popsicle at La Michoacana before hitting up their wonderful farmers' market (more
on this later), on to Talula's Table, and then back to Nikki's house for an impromptu
feast with the kids and a few of Nikki's wonderful friends.
Three of Nikki's four kids in a tree at the Kennett Square Farmers' Market, and a
collection of birdhouses at Terrain at Styers
Give the cookies a try and let me know if you like them as much as I did.
Nikki's Healthy Cookie Recipe

You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did
and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a
knife and then cut the rest into bigger chip-sized chunks. You can make your own
almond meal by pulsing almonds in a food processor until it is the texture of sand -
don't go too far or you'll end up with almond butter. And lastly, the coconut oil works
beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which
makes it easier to incorporate into the bananas. If you have gluten allergies, seek out
GF oats.
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In
another bowl whisk together the oats, almond meal, shredded coconut, cinnamon,
salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until
combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a
standard cookie dough, don't worry about it. Drop dollops of the dough, each about
2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.
Bake for 12 - 14 minutes. I baked these as long as possible without burning the
bottoms and they were perfect - just shy of 15 minutes seems to be about right in
my oven.
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my oven.
Makes about 3 dozen bite-sized cookies.
Pasted from <http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html>
Recipes 2 Page 1535

Brown Sugar Sandwich Cookies Recipe
6:46 PM
Brown Sugar Sandwich Cookies Recipe

August 28, 2008
My intention was to bring a little baggie of these snappy, chocolate-stuffed sandwich
cookies on the plane to Philadelphia last week. Unfortunately, I ran out of time
(having clean clothes trumped having cookies this time around) and had to wait until
after my trip to bake them off. That being said, they are an effective travel tool,
perfect for establishing goodwill with the stranger(s) sitting next to you. The poppy-
flecked, brown sugar dough has a mellow sweetness, and it is my feeling that the
butter browns just enough in the oven to bring the flavors together full circle. The
chocolate functions as binding bridge between two wafer-thin coins.
There are a couple tricks to making these cookies extra good. The first is simple - roll
the dough out very, very thin. Not parchment thin, but certainly Saltine cracker thin.
The resulting cookies will be crisp, elegant, and lovely to look at. You want just a bit
of chocolate sandwiched between just a bit of cookie. Too much cookie and the ratio
gets thrown off.
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gets thrown off.
The second important thing to be (particularly) mindful of is the baking time. You
want the cookies to bake until they are beautifully golden, particularly on the
bottom edges where the cookies meet the baking sheet. Don't turn your back,
cookies this thin will go from blond to burned in a heartbeat.
Brown Sugar Sandwich Cookie Recipe

Feel free to substitute unbleached all-purpose flour, spelt flour might work as well
although I haven't tested it in this recipe. I also think these cookies might be great
with some sort of spice infusion, but haven't played around with that angle yet
either. I like to use this sugar - but you can substitute whatever fine-grain brown
sugar you have on hand.
scant 1 teaspoon salt
2 tablespoons + 1 teaspoon poppy seeds
6 ounces (1 1/2 sticks) unsalted butter, room temperature
2/3 cup good-quality brown sugar / natural cane sugar
2 large egg yolks
2-3 tablespoons milk
1 tablespoon big flaky sea salt (optional)
1 tablespoon turbinado sugar (optional)
6-7 ounces dark chocolate, chopped
special equipment: a 1 1/2-inch cookie cutter
Preheat oven to 350 - racks in the top 1/3 of the oven.
In a medium bowl whisk together the flour, baking powder, salt and poppy seeds.
Set aside. In a separate bowl, either by hand or with an electric mixer, beat the
butter until it is fluffy and creamy. Add the sugar and mix some more, scraping the
sides of the bowl once along the way. Mix in the egg yolks and vanilla extract,
scraping the sides again if needed. Being careful not to over-mix, stir in the flour
mixture by hand. If the dough is on the dry side stir in the milk as well. Turn the
dough out onto the counter-top, kneed it once or twice (just so it comes together)
and form one large ball. Cut the dough into four quarters, then shape each piece into
a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each
piece individually in plastic before chilling in the refrigerator for at least a half an
hour.
Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-
inch, and stamp out using the cookie cutter. Arrange cookies 1-inch apart on
prepared baking sheets before sprinkling with a small pinch of salt and sugar. Bake
for about seven minutes on a parchment-lined baking sheet or until the cookie edges
are golden brown. Remove from oven and cool completely on a rack.
When you are ready to assemble the cookies, place the chocolate in a double boiler
(or a bowl placed over a bit of simmering water) to melt. Spread about 1/2 teaspoon
of melted chocolate onto the center of the flat side of one cookie. Top with another
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cookie - matching flat side to flat side. Repeat with the remaining cookies, setting
them aside to let the chocolate set.
Makes 2 dozen 1 1/2-inch sandwich cookies.
Pasted from <http://www.101cookbooks.com/archives/brown-sugar-sandwich-cookies-recipe.html>
Recipes 2 Page 1538

Coco Choco Clusters Recipe
6:50 PM
Coco Choco Clusters Recipe

August 10, 2008
I was having second thoughts about running this recipe. My plan was to combine
toasted coconut, almonds, ground coffee, and good chocolate into little bite-sized
clusters. Simply stir all the ingredients together in a big bowl and then spoon the
mixture out onto a baking sheet into little mounds. Sort of like a home-made
Almond Joys for the cook who cant be bothered to make a real coconut filling, and
who certainly doesn't want to do the dunking required to make a chocolate coating.
I also thought it might be a fun kids recipe (you could skip the espresso beans). But
in the end, they aren't really my thing...
I should add, its not that I didn't like the taste or flavor of these. I simply think they
are ugly. And they are fussy. But everyone around here seems to love them, Wayne
used the word decadent, so I decided to share them with you regardless. A word of
warning, while I don't normally encourage refrigerating chocolate - I promise you, if
you leave these out in a summertime kitchen (yes, even in San Francisco) they will
crumble in your hands. So, keep 'em cool.
Coco Choco Cluster Recipe
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Coco Choco Cluster Recipe
The specifics: I used Marcona almonds (already fried, so I did not toast them) and a
70% Dolfin Chocolate, this amber colored Halen Mon Gold smoked finishing salt, and
Blue Bottle Coffee Yemen San'ani - not available on their site right now. To melt the
chocolate use a double boiler or if you are like me, and don't own a double-boiler
cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the
saucepan with an inch or two of water and bring to a simmer - place the big mixing
bowl with the chocolate on top of the saucepan and let the heat come up and gently
warm the chocolate. Stir occasionally until chocolate is completely melted and
remove from heat. Also, make sure all ingredients save the chocolate are at room
temp before combining or the chocolate will never set up - for example if the coconut
is still hot from toasting.
2 1/2 cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2 cup toasted almonds, cooled and chopped
7-8 ounces dark chocolate, chopped
1 tablespoon finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Line a baking sheet with parchment paper or a Silpat. Combine the coconut and
almonds in a large bowl. Place the chocolate in a double boiler (or a bowl placed
over a bit of simmering water) to melt along with the ground espresso. Pour the
chocolate over the coconut mixture and stir to combine. Let cool a few minutes and
then drop by the tablespoonful onto baking sheet. Finish with a few grains of salt on
top of each. The mixture will be a bit crumbly, but will set as the chocolate cools. If
your kitchen is on the cool side the clusters will set up over the course of an hour or
so. If you want to speed up the process a bit, pop them in the refrigerator.
Makes 36 clusters.
Pasted from <http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html>
Recipes 2 Page 1540

Lemon Achiote Grilled Tofu Recipe
6:52 PM

August 6, 2008
A mouthful to pronounce, but relatively simple to make, this lemon achiote grilled
tofu recipe is a favorite of mine this time of year - meaning the time of year we
pretend there's a real grilling season in San Francisco. All I need is a jacket (or a ten
minute break in the wind and fog), and we're in business. I'll be back from South
America in a few days, and wrote this up before I left, the beautiful brick-colored
hue you see on the tofu comes from using achiote powder in the marinade. It gives
the tofu a deep, rich, earthy flavor profile, making it a crowd-pleaser with
vegetarians and non-vegetarians alike. I'll grill up a bunch of this tofu and use it as a
component in rice bowls or grain salads, thinly sliced in sandwiches, or even cubed
into "croutons" in soup. The marinade gets a nice tangy backbone from cayenne-
spiked, freshly squeezed lemon juice, and is rounded out with a bit of brown sugar.
Pronounced ah-chee-oh-tay, our title ingredient is available as a powder (or paste)
made from ground annatto seeds. It seems like many in-the-know cooks who tire of
chipotle, graduate to achiote. I use achiote powder and not the achiote paste. Two
of the pastes I've found use red dye and preservatives (interesting because annatto
is often used as a coloring agent). The pastes are also made with other ingredients
like vinegar, and garlic, whereas the powder is simply ground annatto. Let me know
if you know a brand of paste that you like that is all-natural, I haven't seen one - but
to be fair, I haven't tried very hard.

Look for achiote powder in Mexican markets.
2 tablespoons achiote powder
1 tablespoon raw cane sugar (or brown sugar)
3 medium cloves garlic, peeled
2 big pinches of salt
1/3 cup fresh squeezed lemon juice
12 ounce package of extra firm tofu, cut into 4 slabs
Whisk together achiote powder, cayenne pepper and sugar. Sprinkle the salt over
the garlic, smash it with your knife, and mince it into a paste. Add this to the achiote
mixture along with the lemon juice. Whisk until combined.
Place the tofu into an 8x8 baking dish and pour the achiote marinade over the tofu -
flip it, flop it....make sure you get coverage on all sides. I rub the marinade into the
tofu a bit. Place in the refrigerator for at least one hour, if I remember I'll flip the
Recipes 2 Page 1541

tofu once or twice along the way.
Place the tofu on a medium hot grill. Brush the top of each piece of tofu with some
of the leftover achiote marinade, grill until the tofu is golden on the bottom with
nice grill marks (rotate the tofu 90 degrees halfway through the grilling of each side
to get those nice marks). Flip, cook the other side, brush the side facing up with
more leftover marinade, and cook until the bottom is golden as well. Remove and
serve over a salad, on a bun with all the fixings, or any other way you can think of .
Serves 4.
Pasted from <http://www.101cookbooks.com/archives/lemon-achiote-grilled-tofu-recipe.html>
Recipes 2 Page 1542

Edamame Soup Recipe
6:53 PM
Edamame Soup Recipe

July 20, 2008
Today's edamame soup recipe comes from a delightful new cookbook by London-
based Charlotte Hume - The Great Big Veg Challenge - a book my mom (and parents
of all picky eaters) could have benefited from. It stems from a blog of the same
name, inspired by her son, a vigilant seven-year-old vegetable hater by the name of
Freddie.
Aside from corn and potatoes, Freddie won't eat vegetables. One evening,
Recipes 2 Page 1543

Aside from corn and potatoes, Freddie won't eat vegetables. One evening,
desperate, Charlotte signs up for a blog. Her idea was to take Freddie on an A to Z
tour of the veg-kingdom, hoping the site would serve as a forum for inspiration and
support. She starts off by opening the site up to...
"...all of you parents out there who have tried and succeeded to introduce
your offspring to the joys of carrots, peas, lettuce, spinach, asparagus,
beetroot, green beans - in fact any vegetable. Any ideas gratefully received."
Flash forward through L,M,N,O,P, and the transformation of a fussy eater. It's a great
story, and now the blog has led to the lovely, newly released soft back cookbook
sitting here in front of me. It's a beautifully photographed and illustrated extension
of the web-site that started it all. Unfortunately, it looks like The Great Big Veg
Challenge is only available for through Amazon.uk at this point, but I suspect at some
point it will be available domestically in the U.S. and I'll update this page at that
point.
The book is packed with very approachable and appetizing recipes. We work our way
from artichoke, asparagus, and aubergine onto broad beans, broccoli, and brussels
sprouts all the way though watercress, yams, and zucchini.
Each chapter has basic information about the ingredient alongside cute stories.
Edamame is a favorite ingredient around here, and I decided to try Charlotte's
edamame soup which was a big hit with Wayne. A bit of olive oil, potato, frozen
edamame beans, and vegetable stock become a satisfying, protein-packed bowl, of
pale green soup you can make a meal out of. Congratulations to Charlotte and her
family for creating a fantastic new book that I'm sure will inspire many fussy eaters.
In fact, I know a few adults who could learn a thing or two from Freddie ;)
Edamame Soup Recipe

In a rare instance of fussiness, I ended up pushing this soup through a strainer to
smooth it out a touch. Totally not necessary, but an option if you're up for it. I also
finished my version with a drizzle of toasted sesame oil, fried shallots, and crushed,
toasted peanuts. To make this soup vegan, omit the creme fraiche.
1 teaspoon olive oil
1 potato, peeled and cut into small cubes,
750 g (1 1/2 lb) frozen edamame beans, defrosted
1 quart (1.2 litres or 2 pints) vegetable stock
2 tablespoons creme fraiche
- see headnotes for garnish you see in photo
In a pan, saute the onion and potato in the oil over medium heat, stirring frequently.
Cover and allow it to soften for about 4 minutes, until they have both softened. Stir
to prevent the mixture from sticking and burning. Add the beans and the vegetable
Recipes 2 Page 1544

to prevent the mixture from sticking and burning. Add the beans and the vegetable
stock. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans
are tender. Puree in a food processor or with a hand blender. Stir in the creme
fraiche, reheat gently without boiling and serve.
Serves 4.
Excerpted with permission from The Great Big Veg Challenge by Charlotte Hume
(Clarkson Potter, a division of Random House, Inc. 2008)
Pasted from <http://www.101cookbooks.com/archives/edamame-soup-recipe.html>
Recipes 2 Page 1545

Cherry Cobbler Recipe
6:55 PM

July 16, 2008
I've taken to walking around town staring at my feet - or more specifically, the
ground a short distance in front of my feet. This is my way of searching for fruit. The
first time I saw a bright red cherry alone in an alley gutter, I stood over it and
thought to myself - hmmm, someone lost some fruit when they got out of their car.
Then I looked up, and saw an entire tree full of cherries. Now I look for fruit on the
ground, and then turn my sights skyward - it's a pretty good system. The fruit I used
in today's cherry cobbler recipe was gathered just a short walk from my house, and
as you all know I live nowhere near any farms or orchards.
In just the past few weeks I've stumbled on blackberries, blueberries, plums,
cherries, figs, lemons and limes. All growing wild, all within walking distance of my
front door - ten minutes or less. I convinced Wayne to come with me the other
morning to gather cherries - or what we thought were cherries. I brought along a
broomstick and a bowl and you can see what we were able to harvest. There are
dozens of trees nearby producing fruit, and I think they are a mix of tiny sweet plums
and a medley of different cherries. Most of the blackberries are still green, but I
suspect they'll come around in the next week or two.
Recipes 2 Page 1546

Using my free fruit as inspiration, I did a remix of the buttermilk cake we liked so
much, essentially just turning things upside down, creating a cobbler.
Fruit on the bottom, sweet buttermilk dumplings crowning the top. The thing I like
least about this whole process is the pitting of the fruit, I have no patience for it -
particularly with the tiny plums. They taste lovely, but I've decided berries, or most
cherries are much easier to deal with. Feel free to use whatever juicy, ripe fruit you
like here.

This cobbler is juicy, so you need to bake it in a proper baking dish or pan. I like the
looks of my tart pans, but many have removable bottoms - to keep them from
leaking I line them with foil or parchment paper. Also, as we all know fruit can be all
over the board when it comes to sweetness - you may not need as much sugar, you
may need more. Sweeten the cherries (or other fruit) to your tastes.
2 1/2 cups sweet cherries, pitted
1/4 cup fine-grain natural cane sugar
1 1/4 whole wheat pastry flour
1/3 cup fine-grain natural cane sugar (or brown sugar)
1/4+ teaspoon salt
1/4-1/2 cup toasted nuts (optional)
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted and cooled a bit
Preheat oven to 425F degrees, racks in the top third. Butter a 9 - 10-inch round tart
pan (or equivalent).
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pan (or equivalent).
In a small bowl gently toss the cherries with the cornstarch and sugar. Set aside.
To make the cobbler topping, combine the flour, baking powder, and sugar, salt, and
nuts in a large bowl. In another separate, smaller bowl whisk together the egg and
the buttermilk, whisk in the butter. Fold the buttermilk mixture into the flour
mixture until it's barely combined.
Pour the fruit into the prepared pan. Now top the cherries with the buttermilk
dough by dropping dollops into the pan a scant tablespoon each - not too big of they
won't cook throughout. I thwap the tart pan against the counter a couple times to
flatten out the dumplings a bit. Push the batter around and out to the edges with
your fingers if you need to - I like a lot of coverage with a few windows and cracks
for the cherries to peep through and the juices to bubble up.
Bake for 15 -20 minutes or until the top is golden and cooked through.
Serves about 8.
Pasted from <http://www.101cookbooks.com/archives/cherry-cobbler-recipe.html>
Recipes 2 Page 1548

Spinach Rice Gratin Recipe
6:59 PM

July 13, 2008
I opened my sister's freezer the other day and was greeted by stacks of individually
portioned, vacuum sealed lasagnas. My sister is seventeen months pregnant right
now - kidding, but that's how she feels. She told me they've been stock-piling easy,
meals they can simply reheat or pop in the oven once the baby arrives. This got me
thinking about healthy, baked, single-pan recipes. I threw this together the other
night using a bunch of things I had on hand - brown rice, spinach, black olives,
crumbled tofu, a bit of cheese, pine nuts, and a few eggs. It's the kind of thing you
could prep in advance and pop in the oven anytime it's convenient. In short, I tossed
all the ingredients together in a big bowl, turned them out into a baking dish, and
after a thirty minute stint in the oven sat down to a hearty plate of baked rice
flecked with spinach. The top bakes into a golden cheese crust made even better
with a generous sprinkling of black olives, red onions, and toasted pine nuts.
Come to think of it - you could bake portions of the rice mixture in individual
ramekins - that might be cute. And using the rice/egg/tofu ratio you can certainly
remix this based on whatever accent ingredients you prefer or have on hand.
Update: Look who made his appearance yesterday. :)
Recipes 2 Page 1549

2 1/2 cups leftover/pre-cooked brown rice, room temp
1 1/2 cups cups well finely chopped spinach
4 ounces firm organic tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking
dish (or equivalent) with a bit of olive oil.
In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for
garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup
of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into
the rice mixture, pour into the prepared baking dish, and sprinkle with remaining
cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and
golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts.
Sprinkle with a bit more salt before serving - or taste and get a sense of whether you
need any.
Serves 8 - 12.
Pasted from <http://www.101cookbooks.com/archives/spinach-rice-gratin-recipe.html>
Recipes 2 Page 1550

Maple Grilled Tempeh Recipe
7:01 PM

July 10, 2008
This is another one of my clean-out-the-fridge recipes. Actually, I should rephrase
that. This is a take-apart-the-entire-refrigerator, wipe-down-every-surface, throw-
away-90% - of-the-condiments-crammed-in-the-door, and- figure -out-how-to-use-
up-the-rest recipe. Tonight grilled tempeh was on the menu made with a marinade I
cobbled together from a few of my surviving condiments and pantry items - maple
syrup, soy sauce, garlic and ground chipotle pepper.
So good, so easy! I've failed too many tempeh attempts to count - part of the reason
you never see tempeh recipes here. But not this time. The salty sweet marinade
really worked its way into the tempeh. The heat from the grill added a nice touch of
caramelization. It worked beautifully alongside the grilled mushroom, served on top
of the earthy quinoa.
For those of you looking for variations - this flavorful, salty-sweet marinade would
work nicely on tofu as well. The marinade would also make a nice sauce for say, a
soba noodle dish, or over pan-fried rice - just keep in mind it is fairly strong. Start
with a drizzle and go from there.

For those of you wanting to know what brand of tempeh is in the photo - Turtle
Recipes 2 Page 1551

For those of you wanting to know what brand of tempeh is in the photo - Turtle
Island Organic Five Grain Tempeh. I like it because it has a pleasant neutral flavor
that isn't overpowered by other ingredients/seasonings in the tempeh, I like their flax
variety as well.
8 ounces tempeh
3 tablespoons soy sauce (I prefer shoyu sauce)
3 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)
optional (version in photo):
1 -2 portobello mushrooms
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans
Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by
slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you
make the maple marinade by combining the soy sauce, maple syrup, rice vinegar,
garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the
marinade to use later as a drizzle.
Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade
over the tempeh. Make sure the tops and bottoms are coated and marinate for
anywhere between 30 minutes and 2 days, flipping occasionally.
Grill the tempeh on a medium hot grill for a few minutes on each side - Brushing all
the while with the marinade remaining in the bottom of the baking dish. When the
tempeh is a toasted, deep, maple-y, golden brown remove and enjoy on a sandwich,
over rice, or however you like. If you want to try the preparation shown in the
photo, throw a big portobello mushroom on the grill next to the tempeh, and brush
it with some of the leftover marinade as well. When the mushroom and tempeh are
done grilling, slice them into thin strips and serve over a bed of warmed quinoa (or
rice) and barely-cooked green beans (broccoli might be nice too). I threw in a few
(flowering) herbs from my garden for good measure - chives, thyme and oregano -
and drizzled with the reserved marinade.
Serves 2 - 4
Pasted from <http://www.101cookbooks.com/archives/maple-grilled-tempeh-recipe.html>
Recipes 2 Page 1552

Salt-kissed Buttermilk Cake Recipe
7:04 PM

July 8, 2008
As most of you know by now, I'm not one for pretentious, fussy cakes. A
buttermilk base, kiss of lemon and just enough salt to keep things sophisticated
make this unpretentious beauty my go-to seasonal cake recipe. It's the kind of
cake you can throw together on the fly using whatever berries or fruit are in
season - in this case raspberries. I love the way smashed berries bleed into the
sugar-crusted top of this cake, but there is no reason you couldn't do something
like brown-sugared, sauteed apples later in the year. The whole wheat pastry
flour I use delivers a pretty cake with delicate crumb. And the buttermilk lends
plenty of richness and flavor allowing me to use a fraction of the butter and
sugar you'll find in many cakes.
One of the hallmarks of this cake is the big sugar crystals that are strewn across
the top just before baking - along with big salt crystals. The cake bakes at a high
temperature and the sugar and salt get nice and crusty. The cake itself isn't
particularly sweet, so getting a kick of salty sweetness from the crust is key. Now
I recognize that not all of you have XXL grain salt and sugar on hand - it's not the
end of the world, you can use regular table sugar, though you'll miss out on the
craggy texture. I'd skip the finishing salt altogether if you only have a fine -grain
table salt - it's still good.
Recipes 2 Page 1553

For those of you interested in the particulars, the finishing sugar I used was
Wholesome Sweeteners Organic Turbinado Raw Cane Sugar. The finishing salt
was the Pangasinan Star sea salt my friend (and favorite salt geek) Mark
Bitterman gave me. In short he calls it, "an exaggerated version of the classic
fleur de sel Brittany sea salt widely used in fine cooking, with lush almost billowy
crystals that provide a sensuous crunch." He can go on for hours about its other
merits (as well as those of other salts) - I've witnessed it :). The next time around
I want to try a version using Big Tree Farms' Coconut Palm Sugar in the cake and
pair it with their Balinese Sea Salt on top of the cake - not sure what sort of fruit
I'd do yet though...

I melt the butter for this cake, so sometimes while I'm at it I just keep going and
brown it - this adds an entirely different deep buttery flavor. If you go this route,
strain out any solids and let the butter cool a bit before stirring it into the egg -
buttermilk mixture. As I mentioned up above - feel free to experiment with other
types of seasonal berries and fruit. The coup de grace is a floppy dollop of sweet,
freshly whipped cream on the side.
1/2 cup fine-grain natural cane sugar (or brown sugar)
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
zest of 2 lemons
1 cup of raspberries (more if you like)
3 tablespoons large grain raw sugar
1 teaspoon large grain salt
Preheat oven to 400F degrees, racks in the middle. Grease and flour (or line
bottom with parchment paper) one 11-inch tart/quiche pan. Alternately, I've
done this cake in a 9x13-inch rectangular baking dish - just keep a close eye on it
after it has been baking for 20 minutes.
Combine the flour, baking powder, and sugar and salt in a large bowl. In a
separate smaller bowl whisk together the eggs and the buttermilk, whisk in the
melted butter, and the lemon zest. Pour the buttermilk mixture over the flour
mixture and stir until just combined - try not to over mix.
Spoon the batter into the prepared pan, pushing out toward the edges. Now
drop the berries across top. I like to smush them a bit between my fingers before
letting them fall to the cake - no so perfect looking and the juices meld with the
sugar. Sprinkle with the large grain sugar and then the salt. Bake for about 20 -25
minutes or until cake is set (or a toothpick in the center comes out clean), and a
Recipes 2 Page 1554

minutes or until cake is set (or a toothpick in the center comes out clean), and a
touch golden on top.
Serves about 12.
Pasted from <http://www.101cookbooks.com/archives/saltkissed -buttermilk-cake-recipe.html>
Recipes 2 Page 1555

Roasted Pumpkin Salad Recipe
Friday, October 31, 2008
2:37 AM

October 14, 2008 | by Heidi | Filed under Gluten Free Recipes, Salad Recipes, Vegetarian
Recipes, Whole Grain Recipes
A few of you were curious about what I made with the lovely sunset-shaded
pumpkin I found nestled at the bottom of my last produce pick-up. After enjoying it
on my desk for a few days, I lined my countertop with a deconstructed paper bag (to
contain the mess), and gave my knife a good workout. Flash-forward to a
refrigerator full of pumpkin wedges, cubes, and slices - needless to say, pumpkin has
been on the menu ever since. This particular pumpkin salad came together by
combining a simple, honey-kissed, creamy sunflower seed cilantro dressing with a
platter of roasted pumpkin, wild rice and tiny, caramelized red onions. You might
use any leftovers in omelettes, tossed with salad greens, or as a component in an
impromptu stir-fry later on in the week.
I should mention that the texture and flavor of pumpkins and winter squash can vary
dramatically. That's not all, the flesh of some pumpkins are much more moist than
others, and all of this can have an impact on your roasting time. Nothing to worry
about, just something to keep an eye on. Broadly speaking, I approach each squash I
bring home individually, and simply roast it until it's done.
Recipes 2 Page 1556

bring home individually, and simply roast it until it's done.
The pumpkin I used for this recipe had flesh you could cut like butter. It was easy to
work with on the prep side of things, but after 45 minutes in a hot oven I had to
handle it carefully to make sure it didn't go to mush on me. I might choose a more
structured squash the next time around - for example, butternut or acorn squash
would be great, and both are relatively easy to come by.
Also, for those of you looking for shortcuts, I've noticed that many stores are now
carrying pre-cooked whole-grain rices (brown, wild rice, and more) in both the
freezer section and on the shelves as well - Whole Foods Markets and Trader Joes.

I know many people have an aversion to cilantro - feel free to leave it out. This will
change the personality and flavor profile of the dressing, but it will still taste
delicious.
3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt
12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and
quartered)
2 cups cooked wild rice*
1/3 cup sunflower seeds
1/3 cup olive oil
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of
salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of
olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for
about 45 minutes, or until squash is brown and caramelized. The same goes for the
onions, they should be deeply colored, caramelized, and soft throughout by the time
they are done roasting. You'll need to flip both the squash and onion pieces once or
twice along the way - so it's not just one side that is browning.
In the meantime, make the dressing. With a hand blender or food processor puree
the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may
need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the
cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings
(or flavors) to your liking - I usually need to add a touch more salt with this dressing.
In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions,
gently toss just once or twice. Turn the rice and onions out onto a platter and top
with the roasted squash (I'll very gently toss with my hands here to disperse the
pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped
cilantro.
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cilantro.
Serves 4.
* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice
and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or
until rice is tender and splitting open, stirring occasionally. You'll have enough for
this recipe and some leftover.
Pasted from <http://www.101cookbooks.com/archives/roasted-pumpkin-salad-recipe.html>
Recipes 2 Page 1558

Caramel Apples Recipe
2:29 AM
Caramel Apples Recipe

October 15, 2008 | by Heidi | Filed under Dessert Recipes, Holiday Recipes, Vegetarian
Recipes
Placerville, California is apple country. This time of year, apple farms line nearby
country roads and all manner of apple products are sold - apple pies, dumplings,
fritter, ciders, doughnuts, sauces, cookies, and of course...caramel apples. On our
drive from San Francisco to Lake Tahoe last weekend Wayne, Jennifer, and I pulled
over in Placerville to have a picnic lunch at one of the local wineries nestled in the
Sierra foothills. On our round-about way back to the highway we also visited a
couple of the local apple-centric attractions. It was just the reminder I needed. For
years I've wanted to do a new caramel apple recipe for my site. I thought I might be
able to do a version using apples, honey, cream, and salt. That's it. No white sugar,
no corn syrup, and no melting of Kraft caramel squares.
I also wanted to avoid a few of the caramel apple pitfalls that have tripped me up in
the past. For example, I needed the caramel to stay on the apple. Lots of people,
myself included, have had trouble with caramel not setting on their apples. I decided
to use the technique I use to make my favorite caramels - the honey-sweetened
caramel gives the apples a beautiful, opaque, golden coat and tastes rich, chewy,
Recipes 2 Page 1559

caramel gives the apples a beautiful, opaque, golden coat and tastes rich, chewy,
and decadent.
A few things you should know before you start. You need a candy thermometer. I
have one from Whole Foods Market that cost me about $4 - works fine. But I'm
going to admit, this time around I used my infrared thermometer gun. Either way, a
thermometer is important because the key to this caramel recipe is achieving a good
set, you want your caramel to be able to hold a shape once it cools. To make this
happen you need to heat the ingredients to a very specific temperature. I know it all
sounds precise and fussy, and to a certain extent it is, but really all you're doing here
is putting a very short list of ingredients together in a pot, and bringing the
temperature up, up, up into what is considered "hard ball" territory 255F - 260F
degrees. If you don't heat the caramel enough, it will likely run off the apple, but
alternately if you go too hot the caramel will be difficult to bite into, and will have
more of a tendency to peel off the apple.
The shot up above was taken by Jennifer Jeffrey on our Sunday morning, Sierra Mtn.
stroll.
Caramel Apple Recipe

Please be careful when making caramel apples, you will be working with dangerously
hot, sticky, ingredients - I always put on an apron and make sure I have a closed-toed
pair of shoes on when making candy. Be extra, extra careful if you have kids around.
On the ingredient front, I typically go for a mild clover honey when making caramels.
6 - 8 small apples, unwaxed, cold
1 cup heavy cream
1 cup honey
Special equipment: candy thermometer, and lollipop sticks
Push a lollipop or popsicle stick deep into each apple - in through the stem.
Fill a large bowl 1/2 full with ice water and set aside.
In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles
start forming where the milk touches the pan - just before a simmer. Stir in the
honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and
cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or
until the mixture reaches about 255-260F degrees. To stop the caramel from
cooking, very, very carefully set the bottom of the saucepan in the bowl of cold
water you prepared earlier - taking special care not to get any of the water in the
caramel mixture. Stir until caramel begins to thicken up - you want the caramel to be
thin enough that it will easily coat your apples, but not so thin that it will run right
off. If the caramel thickens too much simply put the pot back over the burner for 10
seconds or so to heat it up a bit.
I tilt my sauce pan so all the caramel forms a pool on one side, and use my other
hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place
each apple on the parchment lined baking sheets and allow the caramel to cool and
Recipes 2 Page 1560

set.
Makes 6 - 8 caramel apples.
Pasted from <http://www.101cookbooks.com/archives/caramel-apples-recipe.html>
Recipes 2 Page 1561

Ten Minute Couscous Soup Recipe
2:23 AM
Ten Minute Couscous Soup Recipe

October 26, 2008 | by Heidi | Filed under Quick Recipes, Soup Recipes, Vegan Recipes,
Vegetarian Recipes
For those of you who think you don't have time to make soup from scratch, this
one's for you. It is a quick-cooking couscous soup that I like to throw together when
I'm feeling particularly lazy. It goes something like this - bring a pot of flavorful broth
to a boil. While the broth is heating, chop a few quick cooking vegetables and
measure out a cup of couscous. Once your pot of broth is bubbling away, stir in the
couscous, stir in the vegetables, wait just a couple minutes and enjoy with a few
garnishes or condiments. All told, it takes me less than ten minutes, and by the time
I've got a pot of broth simmering, the rest of the ingredients are prepped. You end
up with a pot of beautiful, brothy couscous topped with a bit of melty goat cheese
and bright broccoli and cauliflower florets. It is all punctuated with a spoonful of
finely chopped sun-dried tomatoes.
I was thinking, this could be a good, nutritious office lunch as well - you could do it
on a smaller scale. Heat some broth in the microwave, then pour it over a bit of
couscous and vegetables, cover for a few minutes, etc. Like a do-it-yourself cup-of-
not-noodle soup. If I were going to make a one-pot meal out of this, I'd likely add
some sort of protein component maybe a poached egg, or something. A curried
version might be nice - just stir a touch of curry paste into the broth at the
beginning. Or even better, a harissa version, with some chopped greens?
Ten Minute Couscous Soup

This is a soup that should be made to order, if it sits around the consistency changes
and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat
couscous, which I've been seeing around more often lately. I also picked up a box of
barley couscous the other day - delicious. If all you can find is regular couscous, no
problem, that will work as well too. I just try to pick up "whole" versions when given
the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its
own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at
many stores). This soup can easily be made vegan by leaving out the cheese.
7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
Recipes 2 Page 1562

4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese
In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a
boil remove the pot from the heat and stir in the couscous. Wait two minutes and
stir in the broccoli and cauliflower. Wait another two minutes - just long enough for
the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with
some sun-dried tomatoes, green onions, and a bit of goat cheese.
Serves 4-6.
Pasted from <http://www.101cookbooks.com/archives/ten-minute-couscous-soup-recipe.html>
Recipes 2 Page 1563

Shredded Brussels Sprouts & Apples Recipe
2:18 AM
Shredded Brussels Sprouts & Apples Recipe

October 29, 2008 | by Heidi | Filed under Gluten Free Recipes, High Protein Recipes, Main
Course Recipes, Quick Recipes, Vegan Recipes, Vegetarian Recipes
I bought a three-foot stretch of brussels sprouts the other morning at the farmers'
market. For those of you who've never encountered the spectacle of brussels
sprouts still on the stalk, it is something to behold. A thick, stick-straight center stalk
is punctuated by tight, green brussels sprout pom-poms. It looks fantastically
prehistoric. And while it doesn't fit very nicely in my market basket, once I get it
home the sprouts will keep nicely this way - seemingly longer than off the stalk. I buy
sprouts on the stalk whenever I can, and typically get three or four sprout-centric
meals out of each, breaking off the buds as needed. In this case I combined shredded
brussels sprout ribbons, apples, garlic, pine nuts, (and tofu if you like) in a skillet with
a hint of maple syrup.
I know not all are brussels sprout fans, but based on some of the emails you've
passed along to me, this golden-crusted brussels sprout recipe (posted last year)
seems to be a well-received gateway recipe for people who thought they didn't like
brussels sprouts, but really do. You could start there, and then make the jump to this
recipe if you're at all apprehensive ;)...
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Shredded Brussels Sprouts & Apples
Feel free to leave out the tofu if you like - I add it to make this a one skillet meal.
I used the Wildwood Organics baked savory tofu here, it browns up nicely and holds
its shape - though any extra-firm tofu will work. If you don't feel like shredding the
brussels sprouts, you could do a version of this recipes cutting them into quarters
instead - a bit quicker as far as prepping the ingredients goes.
1 large, crisp apple, cut into bite-sized wedges
1 lemon, juice only
4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped
12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide
ribbons
Soak the apples in a bowl filled with water and the juice of one lemon.
Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until
golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple
syrup, and cook another 30 seconds or so. Drain the apples, and add them to the
skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a
plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and
dial the heat up to medium-high. When the pan is nice and hot stir in the shredded
brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often)
until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the
pine nuts - gently stir to combine. Remove from heat and enjoy immediately. This
isn't a dish you want sitting around, the flavors change dramatically after ten
minutes or so, and I think that is part of the reason brussels sprouts get a bad rap.
Even I don't like them after they've been sitting around.
Serves 2 - 3 as a main, 4 as a side.
Print Recipe
Pasted from <http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html>
Recipes 2 Page 1565

Hazelnut & Chard Ravioli Salad
November 26, 2007
1:44 PM
Hazelnut & Chard Ravioli Salad

November 25, 2007 | by Heidi
Do you remember last spring when I took a fresh look at a typical pasta salad recipe? Well, I've
been making a fall/winter version lately - plump raviolis tossed with toasted hazelnuts, sauteed
ribbons of chard, and caramelized onions. The colorful platter is finished off with a dusting of
cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time,
and throw it together in less than five minutes when you are ready to serve it up family-style.
If you read my other pasta salad recipe post, you know that I like the idea behind pasta salad, but
think they are out of balance, and more times than not - uninspired. That being said, with a bit of
tweaking I think the pasta salad can continue its reign as one of the most potluck and party-
friendly plates imaginable.
A bit about today's recipe. As I mentioned above, pasta salads are great for entertaining for a few
reasons - they keep nicely, you can do them ahead of time, and everyone likes them well enough.
The version I did up above is hearty and substantial enough to satisfy mixed crowds of
vegetarian and non-vegetarians - you can easily make a vegan version if need be. With a bit of
planning it is also low-maintenance, I don't like to be in a flurry of cooking when I have friends
over, so I try to come up with food that requires minimal attention from me once the doorbell
starts ringing.
The day ahead I roast the hazelnuts, wash and cut the chard, caramelize the onions, and brown
the butternut squash - I suspect I could even get away with pre-cooking the raviolis at the same
time (see recipe headnotes). When I'm ready to serve the pasta salad the next day I toss
everything together (strategically) in a big, hot skillet and plate it on a large platter. I threw this
together the other night when my wine club came over and liked it enough to make it again as a
side dish / vegetarian main dish on Thanksgiving. Hope you like it as much as I did.
Recipes 2 Page 1566

Before I sign off, I wanted to share a couple photos with you. Many of you leave nice comments
each time I feature a plate or cup or saucer from my mom's collection. She has been nice enough
to lend me the occasional item for photo shoots hover the years. I took a few shots of some of my
favorite items when I was visiting this weekend - there are stories and people behind many of
these items - and I look forward to sharing those details at some point in the future.
I hope everyone had a wonderful Thanksgiving. I have much to be thankful for on many fronts,
but I wanted to say a special thank you to all of you who have contributed such thoughtful
comments, feedback, ideas, inspiration, support, and spelling corrections(!) to this site over the
years. Can you believe 101 Cookbooks is almost five years old!?
Hazelnut & Chard Ravioli Salad Recipe
Choose a winter flavored ravioli, I used a fresh (but store-bought) sweet onion & red chard
ravioli, but I suspect a butternut squash ravioli would be delicious as well. I sometimes precook
the raviolis and keep them in a single layer on a parchment-lined baking sheet until I am ready
to use them - this helps prevent the raviolis from melding into one another after cooking. I used a
butternut squash version of the potato "croutons" shown here. Substitute butternut squash for the
potatoes, you can make them a day ahead, but they loose some of their structure overnight. The
flavor is still great, but you'll loose a couple points for eye-appeal. I sometimes do a big batch of
the onions and keep them in a jar in the refrigerator to use in recipes like this one.
3/4 lb. raviolis (see headnotes)
2-3 tablespoons extra virgin olive oil, divided
fine grain sea salt
2 yellow onions, thinly sliced
1 bunch swiss chard, deveined and cut into 1/2-inch ribbons
1/2 cup hazelnuts, toasted and chopped
1 cup butternut squash "croutons"
zest of one lemon
1/4 cup chives, minced
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when
the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive
oil. This prevents them from sticking together. Set aside.
Recipes 2 Page 1567

oil. This prevents them from sticking together. Set aside.
To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed
skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse
and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever
you prefer. Remove from skillet and set aside.
Just before serving heat the remaining tablespoon of olive oil, again in a big skillet over high
heat. Add the raviolis. Stir in the onions, and then the chard. Wait until the chard begins to wilt,
then stir in most of the cheese and most of the hazelnuts. Gently fold in the butternut squash and
lemon zest. Remove from heat.
Serve on a big platter garnished with chives and remaining hazelnuts and Parmesan.
Serves 6.
Recipes 2 Page 1568

Persimmon Pomegranate Fruit Salad
November 26, 2007
1:43 PM
Persimmon Pomegranate Fruit Salad
 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds

(if any) discarded
 3/4 cup pomegranate seeds
 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2
inch pieces)
 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then
roll them up like a cigar and take slices from the end)
 2 teaspoons lemon juice
 1 teaspoon honey
Gently toss all of the ingredients together.
Serves 4.
Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.
Recipes 2 Page 1569

Tapioca Pudding
November 5, 2007
8:30 AM
Tapioca Pudding
November 4, 2007 | by Heidi
If you're on the lookout for a creamy, delicious, vanilla-spiked tapioca pudding recipe, this is it. I
came back from Rome and spent the following Sunday down the peninsula at my parent's house
looking at old slides and playing around with various tapioca pudding recipes, ingredients, and
techniques. It's no secret that I much prefer a silky smooth, chocolate pudding, but I know many
of you are like my dad - big-time tapioca pudding fans. This little exercise nearly made be a
convert.
My dad is known to be quite generous with his tapioca pudding - my grandma and her 90 year
old friends would receive weekly deliveries up until she passed away last year. I can only
imagine it makes appearances at his office on a regular basis as well. Over the years he has been
known to use various recipes, mixes, and whatnot in his tapioca puddings, but I wanted to zero in
on one master recipe to share with you, the quintessential tapioca pudding recipe. We looked at
his approach, my aunt weighed in with her recipe, and I introduced some ideas to the mix. What
we ended up with was a perfect pudding good enough to make me consider switching from silky
smooth to bumps and lumps indefinitely.
Onto the basics. A great batch of tapioca requires equal parts patience, attentiveness, and top-
notch ingredients. Like a risotto or polenta there is much stirring involved, and you need to
watch the pudding religiously. That being said, broadly speaking, making tapioca is relatively
simple. When I asked my dad to articulate the most important, top-level considerations here's
what he said:
- Use your thickest-bottomed pot - this will help prevent scorching. Once you've scorched the
pudding, that's it - you've ruined it. He uses his Le Crueset dutch oven pot, but surprised me
when he said for extra large batches he sometimes deploys the base of his pressure cooker (!?)
which is very large, and very heavy. He never pressurizes it, just uses the pot part.
- Pay attention to temperature. You need to bring the tapioca pudding mixture up slowly for a
few reasons. To avoid scorching, but also this gives the tapioca balls time to cook as they are
coming up to a boil.
- Stir constantly. I have to admit that I get lazy and don't stir the entire time, and if your stove
isn't overly hot, this is fine. But my dad likes to stir the whole time.
- Make a double batch - one for you and one to share. The recipe below is for a single batch, but
easily doubles.
Before we move onto the recipe itself, here are a few other things I noticed as we cooked our
way through various batches. It is important to soak small pearl tapioca before attempting to
make pudding with it, or your texture will be off. Some people soak overnight, but we found that
Recipes 2 Page 1570

make pudding with it, or your texture will be off. Some people soak overnight, but we found that
30 minutes or so worked with small tapioca, resulting in a lively textured tapioca with wonderful
creamy, custard bridging the beads. Many recipes call for water, I loved the 100% milk version
we did, we even soaked the tapioca balls in milk - whole milk for that matter - again going after
rich, creaminess. We did one batch with instant tapioca - this comes in a box, and like instant
oatmeal the tapioca pieces are much smaller (and in this case also pre-cooked). The universal
feeling among everyone who tasted it didn't have anything to do with the actual flavor (which
was decent), there was an aversion to the gelatinous texture - maybe coming from the soy
lecithin additive? Not sure, but starting from scratch with the small pearl tapioca was the way to
go - Bob's Red Mill All Natural Small Pearl Tapioca worked beautifully as a base ingredient.
And one last note, I know many people like to do the "fluffy" version of tapioca pudding, where
you beat egg whites and fold them in - it is an extra step and I like a denser pudding, so that isn't
something I incorporated here.
Here's an old picture I came across while looking through the old slide carousels at my parent's
house. I love this photo and suspect it was shot in the California redwoods circa 1979 or 1980
likely with the camera on a tripod and my dad's old Nikon - just a guess. That is my dad, me, my
mom, and my sister Heather.
Hope you enjoy the tapioca pudding. Also, before I sign off- here's another recipe my dad likes
to make (and share):
- My Dad's Garlic Bread recipe
Tapioca Pudding Recipe
This tapioca pudding recipe make a classic-tasting pudding. That being said, there are endless
options for variations - you can add chopped chocolate and cocoa powder to taste for a
chocolate version. Next time around I'm going to do one based in coconut milk with added
toasted coconut folded in at the end....lots to play around with.
3 cups organic milk, divided
1/3 cup small pearl tapioca
2 extra-large egg yolks, lightly beaten
1/4 teaspoon fine-grain sea salt
1/3 cup sugar
1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)
Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Add the tapioca and soak for
30 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean
along its length with a knife and add that bean "paste" along with the bean itself to the pot (if you
are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is
completely cooked).
Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should
take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here
until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be
significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully.
The tapioca beads will swell up and become almost entirely translucent. The custardy part of
pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even
more critical to keep stirring at this point avoid dreaded scorching. Remove from heat and let
Recipes 2 Page 1571

more critical to keep stirring at this point avoid dreaded scorching. Remove from heat and let
cool a bit. This tapioca tastes its best when served warm, but is still delicious cold as well.
Serves 4-6.
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Double Lemon-Poppy Seed Bundt Cake
November 1, 2007
9:41 AM
Double Lemon-Poppy Seed Bundt Cake

Makes 16 servings
Ingredients
¼ cup poppy seeds
1 ½ cups whole-wheat pastry flour (see Ingredient Note)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk or equivalent buttermilk powder (see Tip)
¼ cup canola oil
2 tablespoons freshly grated lemon zest
2 large eggs, at room temperature (see Tip)
2 large egg whites, at room temperature
1 ¼ cups sugar or ½ cup plus 2 tablespoons Splenda Sugar Blend for Baking
Lemon glaze
¾ cup confectioners' sugar, plus more for dusting
1 tablespoon water
Instructions
1. Preheat oven to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking
spray and dust with flour (or use cooking spray with flour).
2. Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3
to 4 minutes. Transfer to a plate to cool.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy
seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass
measuring cup.
4. Beat eggs, egg whites and sugar (or Splenda) in a large bowl with an electric mixer on high
speed until thickened and pale, about 5 minutes.
5. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time,
Recipes 2 Page 1573

alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan,
spreading evenly.
6. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the
center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes.
Loosen the edges and turn the cake out onto the rack.
7. Meanwhile, prepare glaze: Sift 3/4 cup confectioners' sugar into a small bowl; mix with lemon
juice and water to create a thin glaze.Poke 1-inch-deep holes all over the cake with a skewer.
Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the
cake on a serving plate and dust with confectioners' sugar.
Tips
You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1
tablespoon lemon juice or vinegar to 1 cup milk.
To bring cold eggs to room temperature quickly, place in a mixing bowl and set it in a larger
bowl of warm water for a few minutes; the eggs will beat to a greater volume.
To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores;
separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can
expose the eggs to bacteria.
Ingredient note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than
regular whole-wheat flour and helps ensure a tender result in delicate baked goods while
providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-
foods stores. Store in the freezer.
Per serving: 211 calories; 5 g fat (1 g sat, 2 g mono); 27 mg cholesterol; 37 g carbohydrate; 4 g
protein; 2 g fiber; 144 mg sodium.
2 1/2 Carbohydrate Servings
Per serving with Splenda:

188 calories, 28 g carbohydrate.
Recipes 2 Page 1574

Morning Pumpkin Coffee Cake
November 1, 2007
9:40 AM
Morning Pumpkin Coffee Cake

Serves 12
This streusel-topped treat tastes so rich, no one
will guess it’s chock-full of good-for-you
ingredients such as oats and whole-wheat pastry
flour.
Coffee Cake
2 cups whole-wheat pastry flour or all-purpose flour
1 1/2 cups rolled oats
1 Tbs. baking powder
1 Tbs. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups sugar
1 3/4 cups fresh or canned pumpkin purée (see Get Cracking, left)
Streusel Topping
1/2 cup whole-wheat pastry flour or all-purpose flour
1/2 cup rolled oats
1/4 cup sugar
4 Tbs. butter, melted
1. To make Coffee Cake: Preheat oven to 350F. Coat 10-inch square pan with nonstick
spray.
2. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in large bowl.
Beat butter and sugar in separate bowl until fluffy. Mix eggs and pumpkin into butter
mixture. Gradually stir flour mixture into pumpkin mixture. Spread in pan.
3. To make Streusel Topping: Mix all ingredients together until crumbly. Spread on
coffee cake. Bake 1 hour, or until toothpick comes out clean. Cool at least 10
minutes, then slice into squares, and serve.
PER SER VING: 404 CAL; 7G PROT; 15G TOTAL FAT (8G SAT. FAT); 64G C ARB; 86MG C HOL; 306MG SOD; 5G FIBER; 33G
SUGAR S
Recipes 2 Page 1575

garlic-roasted chicken breasts
October 29, 2007
5:08 PM
garlic-roasted chicken breasts Gourmet | October 2007
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland
dinner. But this high- heat roasting method results in crisp, crackly skin that gives way to moist
flesh, perfumed throughout by a pocket filled with herbed garlic paste.
Makes 4 (main course) servings
Quick Kitchen
Ian Knauer
3 large garlic cloves

Scant 1/2 teaspoon dried hot red-pepper flakes
4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)
Preheat oven to 500°F with rack in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer
to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt,
and 1/2 teaspoon pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in

side of each breast half and spread 1/2 teaspoon garlic mixture into
each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a foil-lined large shallow baking pan
until just cooked through, 20 to 25 minutes.
Recipes 2 Page 1576

devil's food cake with chocolate-orange buttercream
September 5, 2007
12:54 AM
devil's food cake with chocolate-orange

buttercream
Bon Appétit | March 2004
A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer.
Servings: Makes 12 servings.
ingredients
Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
1 1/2 cups all purpose flour
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons dried lavender blossoms,* finely ground in spice mill
4 large eggs
Buttercream frosting
8 ounces bittersweet or semisweet chocolate, chopped
7 tablespoons (or more) water
1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar, divided
1 tablespoon Grand Marnier or other orange liqueur
Chocolate curls
preparation
For cake:
Position rack in center of oven and preheat to 325°F. Butter and flour
two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line
bottoms of pans with parchment paper rounds. Stir chocolate in top
of double boiler set over simmering water until smooth. Remove from
over water. Cool to barely lukewarm.
Recipes 2 Page 1577

over water. Cool to barely lukewarm.
Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small
bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth.
Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients
alternately with milk mixture in 3 additions each. Divide batter between prepared pans.
Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in
pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.
For buttercream frosting:
Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until
barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small
saucepan. Stir over medium- low heat until smooth and thick but still pourable, adding more
water by teaspoonfuls if necessary. Cool.
Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted
chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3
2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.
Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake
layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound
chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and
refrigerate. Let cake stand at room temperature 2 hours before serving.)
*Dried lavender blossoms are available at natural foods stores and at some specialty foods stores
and farmers' markets.
Makes 12 servings.
Recipes 2 Page 1578

red velvet cake with raspberries and blueberries
September 5, 2007
12:55 AM
red velvet cake with raspberries and

blueberries
Bon Appétit | June 2003
This cake is a southern tradition for festive occasions. It can be completely assembled and chilled
one day before serving.
subscribe to Bon Appétit
ingredients
Cake
2 1/4 cups sifted cake flour (sifted, then measured)
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries
preparation
For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking
powder, baking soda, and salt into medium bowl. Whisk buttermilk,
food coloring, vinegar, and vanilla in small bowl to blend. Using
electric mixer, beat sugar and butter in large bowl until well blended.
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electric mixer, beat sugar and butter in large bowl until well blended.
Add eggs 1 at a time, beating until well blended after each addition.
Beat in dry ingredients in 4 additions alternately with buttermilk
mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out
clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool
completely.
For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar
and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1
basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with
second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange
remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and
refrigerate. Let stand at room temperature 1 hour before serving.)
Makes 12 servings.
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Arugula Corn Salad with Bacon
September 5, 2007
12:55 AM
Arugula Corn Salad with Bacon
This is a salad of bold flavors, but somehow they all manage to work together well. Sweet corn
tossed with peppery arugula, bacon, onion, cumin, and wine vinegar to balance the sweet corn,
and you have stimulated all the major tastes your tongue can perceive. If you have a grill, and the
time, I highly recommend grilling the corn (in their husks) for this recipe; the smokey flavor just
can't be beat.
4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 strips of bacon, cooked, chopped
1 Tbsp olive oil
1 Tbsp white wine vinegar
1 Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a
large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I
recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil
or steam the corn ears after you've already husked them, or if you cook them in the microwave,
reduce the cooking time by a few minutes.
2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you
work your way around the cob. Note: it may help to work over a low table, to be in a better
ergonomic position to cut the cobs this way.
3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a
separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into
salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the
corn.
Serves 4.
Recipes 2 Page 1581

Eating close to home
September 5, 2007
12:56 AM
Eating close to home

Eager to embrace the 'eat local' trend, Midwesterners negotiate the seasonal
challenges
By Bill Daley
Chicago Tribune Staff Writer
Jonathan and Jennifer Netzky of Evanston, Ill. work for food every Saturday, getting up at 4 a.m.
to help Downstate farmer Henry Brockman set up and run a stand at the Evanston farmers
market. Later, back at home, the Netzkys will begin cooking, freezing or preserving their share
of the harvest.
Jonathan Netzky said that about 70 percent of the food he and his wife consume comes from
local sources. They do it for health: theirs and the planet.
"Eat local" is the nationwide initiative being posed this September by various sustainable- food
groups. Eating local is a movement that has grown about as fast as an unwatched zucchini.
Whether scared by stories of contaminated spinach, disgusted at the environmental toll of
shipping a head of lettuce halfway across the country or simply seeking a stronger connection to
where their food comes from, some consumers are increasingly rooting out local sources for
produce, dairy products, meat, poultry and more.
"People are wanting to have some control in this world and this is a chance," said Abby Mandel,
founder of Chicago's Green City Market. "They get to eat great-tasting, healthful food and save
the environment and farmland. It's a win-win and it's something they can do."
Sales of locally grown foods jumped to $5 billion in this past year from $4 billion in 2002,
according to Package Facts, the market research publisher. The number of farmers markets has
grown dramatically too. Federal officials counted 4,385 markets in 2006; that's up from 1,755 in
1994.
"Supporting local food and local farmers is one of the hottest trends in agriculture," said Jim
Slama, founder of Sustain, a non-profit environmental group that seeks to connect growers and
consumers through a program called FamilyFarmed.org. "Consumers want to trust where their
food is coming from."
Take Pam Duke. The Chicago resident shops regularly at Green City Market, held Wednesdays
and Saturdays in Lincoln Park and near her job as an executive assistant at Lincoln Park Zoo.
She has volunteered to take the market's weeklong eat local challenge but admitted not knowing
too much about it yet.
"I'm very much thinking of conservation," she said. "It makes sense to me, it makes sense to
support local tristate farmers. It's got to be healthier for you. The things I get there [Green City]
are fresher and taste better."
Meet the locavores
2007 is the third year a monthlong eat-local challenge has been sponsored by a group of northern
Californians who call themselves "locavores." (Similar groups in Chicago and New England use
the spelling "localvore").
"We're emphasizing September as harvest month," said Jessica Prentice of Richmond, Calif., one
of the group's founders and author of "Full Moon Feast: Food and the Hunger for Connection," a
book that advocates eating seasonally. "We're encouraging people to experiment with different
forms of food preservation."
Recipes 2 Page 1582

Members are committed to obtaining as much of their food as possible within a 100-mile radius
in the Bay Area. Their maxim is simple: If not local, then organic; if not organic, then family
farmed; if not family farmed, then local business; if not local business, then terroir. (Terroir is
that sense of place that can make a food, be it cheese or wine or olive oil, taste so special.)
Admittedly, the Bay Area's year-round bounty makes eating foods sourced from a 100-mile
radius a far easier task than it is in Chicago, with its long, cold winters. With Illinois importing
nearly 90 percent of its food from elsewhere, state officials are trying to help. A proposed Illinois
Food, Farms and Jobs Act awaiting the governor's signature calls for creation of an Illinois-based
local food system. The legislation calls for farmer training and development, improving
consumer access to "fresh and affordable" Illinois-grown food, and developing new food and
agriculture-related business.
In Chicago, the city's Department of Planning and Development unveiled a plan last month
called "Chicago: Eat Local Live Healthy," a framework for "creating a climate where the
production and distribution of locally grown, healthy food is available, accessible and affordable
to residents year-round."
What is local?
The big question for Chicagoans, whether they take September's challenges or not: How local is
local? The definition -- like the spelling of "locavore" -- varies depending on who you talk to.
"My favorite answer just came to me from a farmer friend," said Terra Brockman, Henry's sister
and executive director of The Land Connection, an organization devoted to saving farmland.
"Local is as far as you have to go. It's a practical, farmerlike definition."
The Congerville resident refuses to be pinned down to a set number of miles.
"I think of it as sort of a bull's-eye," she said. "The first 20 miles or so is very dark black and as
you go out it gets lighter and lighter."
The proposed Illinois Food, Farms and Jobs Act defines local as "anything grown in Illinois,"
said Debbie Hillman, co-chairman of the Evanston Food Policy Council. "Obviously, a farmer
just across the line is much closer to the Chicago market than one in Carbondale."
Slama views "local" as meaning Illinois, Indiana, Michigan and Wisconsin. "There's so much
demand for local and organic, a day's drive is considered local," he said.
Chef Paul Kahan of Blackbird and Avec restaurants in Chicago talks of the Midwest as local.
Kansas is too far for him, but Ohio is OK. "It's difficult for a Midwest chef to be local year-
round. You have to make sacrifices," he said. "I need lettuce all year long."
Finding a balance
Kahan is not alone in the struggle. Although the Netzkys buy an "occasional" avocado from an
organic produce stand, they regularly purchase bananas and lemons, most definitely not local
products. Even Prentice in California considers bananas a must-have item year-round.
"It's one of those real-life compromises," she said. "We're not against importing food. We're
against importing foods we can grow well here."
And, of course, what's local in one region might not necessarily be local in another -- or in
season.
In a brochure promoting what it calls the "Localvore Challenge Week," the Green City Market
makes the following exceptions to eating local: sugar, salt, pepper, spices, olive oil, coffee and
tea.
Drake Christensen of Vernon Hills, an organizer of a local group called Chicago Localvores,
Recipes 2 Page 1583

Drake Christensen of Vernon Hills, an organizer of a local group called Chicago Localvores,
visits a number of farmers markets each week looking for local foods. He said the challenge is to
make his kids happy about it.
"My 6-year-old son and 8-year-old daughter are accustomed to chicken nuggets, pizza and
macaroni and cheese. To make that change, for them, is difficult," said Christensen, project
manager for Slalom Consulting.
Christensen thinks September's challenges will help spread the word about local food while
awakening awareness about sustainability. To go completely local for a week means thinking
about where to buy milk or bread or other essentials, he said.
"This will challenge people to think longer and deeper on where these things come from," he
said.
Local learning online
Many Web sites offer information to promote seasonal eating. Here are a few:
EatLocalChallenge.com is a group blog written by folks from across the country. Read 10
reasons why to eat local, learn how to take the Eat Local Challenge in September, swap news
and information; eatlocalchallenge.com.
FamilyFarmed.org is operated by Sustain, an Oak Park-based non-profit group, to promote

organic farming and connect local farmers with consumers and commercial buyers. The site
includes sources of local foods across the Midwest, as well as a directory of Chicago-area
community supported agriculture (CSA) programs complete with a map of food drop-off
locations: familyfarmed.org. For more about Sustain: sustainusa.org.
Growing Power is a non-profit organization and land trust with operations in Milwaukee and
Chicago that works to "help people grow, process, market and distribute food in a sustainable
manner": growingpower.org.
Locavores are "concerned culinary adventurers" in northern California who have banded together
to eat only foods grown or harvested within a 100-mile radius of their homes. Though much of
the resource information on their site is focused on California, there are links to local food
movements and organizations around the world. You also can sign up to take the monthlong Eat
Local Challenge set for September: locavores.com.
Cooking locally
These recipes focus on foodstuffs that are produced in the Midwest and available in farmers
markets, specialty stores and, increasingly, Chicago-area supermarkets. However, some items,
such as olive oil and lemons, are not produced locally.
Grilled portobello mushrooms

Marinating time: 30 minutes
Yield: 2 servings
Store fresh mushrooms in a brown paper bag on the lower shelf of the refrigerator and wash just
before using. This recipe is adapted from one from River Valley Mushroom Farm of Burlington,
Wis.
Ingredients

1 sprig fresh rosemary, chopped
3 Tbsps. olive oil
Recipes 2 Page 1584

3 Tbsps. olive oil
2 Tbsps. balsamic vinegar
2 portobello mushrooms, stems removed
1. Whisk the garlic, rosemary, olive oil, balsamic vinegar and pepper in a small bowl; transfer to
a food storage bag. Place the mushrooms in the bag; seal. Set aside 30 minutes.
2. Prepare a grill for medium-high heat; grill mushrooms, turning occasionally, until cooked
through and supple, about 10 minutes.
fat, 0 mg cholesterol, 6 g carbohydrates, 2 g protein, 8 mg sodium, 1 g fiber.
Chilled roasted red bell pepper soup with summer vegetables

Yield: 4 servings
Chef Bruce Sherman of Chicago's North Pond restaurant developed this recipe.
Ingredients
1 Tbsp. olive oil

1 each, thinly sliced: fennel bulb, white part only, shallot
1/2 each, thinly sliced: carrot, rib celery
2 tomatoes, cored, chopped
3 roasted red bell peppers, drained, coarsely chopped
1 Tbsp. honey
1 can (14 1/2 ounces) chicken or vegetable broth
1/2 tsp. salt
1 Tbsp. chopped fresh basil
1. Heat olive oil in a large saucepan over medium heat. Add the fennel, shallot, garlic, carrot and
celery. Cook, stirring, until garlic softens slightly but doesn't brown, about 1-2 minutes. Add the
tomatoes; raise heat to high. Cook, stirring, until most of the moisture evaporates, about 2
minutes. Add red peppers and honey, stirring until well mixed.
2. Pour in broth; heat to a boil. Lower heat to a simmer; cook 5 minutes. Remove mixture from
heat; season with salt and pepper to taste. Set aside to cool, about 5 minutes. Transfer mixture to
a blender of food processor; puree, in batches if needed.
3. Strain through a fine- meshed strainer; transfer to a large food storage bag or container. Seal or
cover; refrigerate at least 2 hours. Divide soup equally among bowls; garnish with basil.
Scalloped celeriac and potatoes
Recipes 2 Page 1585

Cooking time: 1 hour, 15 minutes
Yield: 6 servings
This recipe for celeriac, or celery root, comes from "Farmer John's Cookbook," by John
Peterson, the man behind Angelic Organics in Caledonia, one of the largest community-
supported agriculture (CSA) operations in the nation.
Ingredients
1 each, peeled, cut into thin slices: large potato, celeriac

1/4 tsp. salt
1 cup grated domestic Swiss cheese
1/2 tsp. dried thyme
1 can (14 1/2 ounces) chicken or vegetable broth
2 Tbsps. butter
1. Heat oven to 350 degrees. Place half of the celeriac and potato slices in alternating layers in a
buttered 2-quart baking dish; season with the salt and pepper to taste. Add 1/3 cup of the cheese
in an even layer; sprinkle with thyme. Repeat with remaining celeriac and potatoes and 1/3 cup
of the cheese.
2. Pour the broth over the slices; dot with butter. Cover; bake until vegetables are tender, about
45 minutes. Remove cover; bake until top begins to brown and slices are fork-tender, about 15
minutes. Sprinkle remaining cheese over the top; season with pepper to taste. Bake until cheese
becomes golden brown, about 15 minutes. Let stand 10 minutes before serving.
Caramelized cavolo nero with slow-poached chicken breast

Cooking time: 1 hour, 5 minutes
Yield: 4 servings
This recipe from chef Paul Kahan of Blackbird and Avec restaurants calls for cavolo nero, a type
of kale also known as lacinato or Tuscan black kale. Any hearty market green, such as spigarello
or bietina, can be substituted, he said.
Kale
Ingredients
2 large bunches kale, coarse stems removed

2 tsps. extra-virgin olive oil
4 strips bacon, cut into 1/2 -inch slices
1 small onion, thinly sliced
1/4 tsp. salt
Chicken
Ingredients
Recipes 2 Page 1586

Ingredients
2 quarts water
2 cups white wine
2 lemon slices
1 each, coarsely chopped: small onion, rib celery, crushed garlic clove
1 tsp. chili flakes
1/4 tsp. salt
4 skinless, boneless chicken breast halves
Beets

2 chioggia or yellow beets, cut into 1/2 -inch dice
2 tsps. each: sugar, balsamic vinegar
1/4 tsp. salt
1/4 cup crushed pecans, toasted, see note
1. Heat a stockpot of salted water to a boil over medium-high heat; add the kale. Blanch kale 2
minutes; drain well.
2. Heat the olive oil in a large skillet over medium-high heat. Add the bacon; cook, turning
occasionally, until crisp, about 8 minutes. Transfer bacon to a paper towel to drain; set aside.
Add the onion to the skillet; cook, stirring occasionally, until it is almost translucent and soft,
about 10 minutes. Stir in the garlic; cook, stirring, 1 minute. Add the kale to the skillet; season
with salt and pepper. Lower the heat to low; cook, stirring occasionally, until kale is very tender
and caramelized, about 40 minutes. Return bacon to the skillet; keep warm.
3. Meanwhile, for the chicken, combine the water, wine, lemon, onion, celery, garlic, chili flakes
and salt in a large saucepan over medium- high heat; heat to a rolling boil. Add the chicken;
lower heat to a simmer. Cook until chicken begins to firm and whiten, about 3 minutes; turn off
heat. Let chicken rest in the water until cooked through, about 8 minutes; set aside.
4. For the beets, heat the oil in a large skillet over high heat; add beets. Cook, stirring
occasionally, just until beets begin to soften, about 20 minutes. Add the sugar; lower heat to
medium. Cook, stirring occasionally, until beets are tender, about 3 minutes. Stir in balsamic;
season with the salt and pepper to taste.
5. To serve, place a bed of kale on each plate. Slice chicken diagonally into 1/2 -inch slices; fan
over the kale. Toss beets and pecans together; spoon over chicken.
Note: To toast pecans, cook, stirring, in a small dry skillet over medium heat until brown and
fragrant, about 1 minute.
Recipes 2 Page 1587

Spinach and Zucchini Soup
September 5, 2007
12:57 AM
Spinach and Zucchini Soup

August 30, 2007 | by Heidi
The zucchini just keeps coming and like many of you, I'm still trying to create delicious and
inspired ways to use it up. That being said, I think I've had enough - and with this zucchini soup
recipe I'm going to close the door on our prolific friends until next year. At its core this is a light-
and-healthy, straightforward zucchini soup with a couple little twists and tricks to make it ever-
so-slightly special and unique.
Bumping up the color: I think we can all agree, pale and watery zucchini flesh isn't much to look
at - to boost the color and visual appeal here I use fresh spinach as my secret weapon. By giving
spinach a supporting role I was able to create a vibrant cilantro- flecked zucchini soup in an eye-
popping shade of green with a nicely boosted nutritional profile.
Keeping it healthy: I knew I wanted a relatively smooth, pureed soup here. I was after a creamy
consistency but without relying on copious amounts of heavy cream if possible. I ended up using
potato in the soup base which gives the soup a bit of heft and thickness, something people often
mistake for a fully cream-based soup. I might finish a soup like this with a tiny splash of cream,
or a dollop of plain yogurt instead. Delicious either way.
The bulk of the time commitment here is in the chopping. Beyond that the soup only takes about
10-15 minutes once the ingredients start hitting the pot.
Other favorite zucchini recipes:
- Quinoa and Grilled Zucchini Recipe
- My Special Zucchini Bread Recipe
- Chocolate Zucchini Cupcakes
Spinach and Zucchini Soup Recipe
I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a
richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of
creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
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4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon
In a large, thick-bottomed pot over medium- high heat, add the olive oil. When the oil is hot (but
not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just
until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and
cook until potatoes are soft throughout, roughly 10-15 minutes.
Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree
with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add
more salt if needed. Finish with a drizzle of olive oil and serve.
Serves about 6.
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Apple Cobbler
September 5, 2007
12:58 AM
Apple Cobbler
Updated
For years, this apple cobbler recipe has been one of my father's "signature" apple dishes
(knowing my dad, bemused by the thought of his having a "signature" anything, he would
probably agree to this statement with dramatic flourish and an affected British accent - "Oh yus,
indeed, one of my signatcha dishes"). The cobbler usually starts showing up on the family menu
at the end of August, beginning of September, when the great-for-baking, tart Granny Smith
apples begin falling off the tree. The cobbler is packed with slices of green apples, seasoned with
cinnamon, lemon juice, and vanilla, and topped with a thick biscuit-y crust, with a touch of
ginger and orange peel.
Note: we like our cobblers and pies fairly tart; you can easily add more sugar to the filling if you
like it a bit sweeter than what we have here.
Filling ingredients:
1/4 cup sugar (or more, up to 1/2 cup, to taste)
1 1/2 Tbsp four
4 Tbsp (1/4 cup) unsalted butter
3 lbs. tart apples (such as granny smith), peeled, cored, and sliced (about 6 large apples)
Crust ingredients:
2 cups flour
1/4 cup sugar
1/4 tsp. salt
2 Tbsp unsalted butter, chilled and cut into small pieces
2 Tbsp coarsely chopped crystallized ginger
Zest of one orange
1 cup heavy cream, plus more for glaze
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1 Filling directions: Melt the butter in a large sauté pan over medium heat. Stir in apple slices,
lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10
minutes. Stir in vanilla. Transfer to buttered 10" pie dish. (This recipe has the crust only on the
top).
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2 Crust directions: In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter
with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger. Stir
orange zest into cream; then, using a fork, stir cream into flour until the doug holds together.
Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to
dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream.
3 Bake 10 minutes in a 450º oven. Reduce heat to 375º and bake 20-25 minutes. Serve warm
with whipped cream.
Serves 6-8
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Coconut Chocolate Pudding
September 5, 2007
12:58 AM
Coconut Chocolate Pudding

September 4, 2007 | by Heidi
It took me almost thirty dollars in premium chocolate and four lackluster attempts to eventually
come up with a chocolate pudding recipe special enough to share with you. I made not only
bland, flat, and gelatinous puddings, but also runny and boring chocolate puddings before I
finally turned out this keeper of a batch. It is deeply dark and impossibly chocolatety, rich,
glossy, fragrant, and un-lumpy. I used a coconut milk base in place of dairy, and infused it with a
whisper of warming spices to give it an unexpected, ambiguously exotic je ne sais quoi.
On my journey to the final recipe, I ran into a few issues and problems that needed to be
addressed. I had a pudding in mind - it would be a serious and sophisticated dark chocolate
pudding made with a coconut milk base, arrowroot would be used as the thickener, non-alkalized
cocoa powder (not dutched) would be enlisted, as would a semi-sweet chocolate bar. I'm usually
relatively close to the mark when I imagine how ingredients might come together into a final
creation or recipe, but my first attempt here was remarkably off. The pudding took almost twelve
hours to achieve any sort of set, and even then it was on the runny side. It dawned on me the
acidity in the non-alkalized cocoa powder might be rendering the arrowroot thickener
ineffective, so I corrected for that variable and made changes a bit at a time over the course of
five batches until I finally had a chocolate pudding recipe that matched the one in my
imagination.
So here it is! The great thing is it only takes a few minutes of active cooking time. You can play
around with a few of the variables - for example, it might be fun to use one of those uniquely-
spiced Vosges chocolate bars in place of the straight semi-sweet. If you want to use regular or
low-fat milk, give it a go. You can use cornstarch, but it didn't deliver the smooth glossy texture
and sheen that came with using arrowroot powder. I also mention a few other variables to play
with in the recipe headnotes.
Sidenote: I like silky smooth puddings, my dad on the other hand can never get enough tapioca -
there are stretches when I know he makes a batch a week. If you're interested I'll have him give
me a lesson, and I'll pass along his recipe for the tapioca fans out there.
Coconut Chocolate Pudding Recipe
I used Scharffen Berger 62% semi-sweet chocolate in this pudding, I also did a batch with 70% -
delicious. You can play around with a few of the variables here. For example, it might be fun to
use one of the uniquely spiced Vosges chocolate bars in place of the straight semi-sweet. I used
raz el hanout spice blend here - but you should feel free to experiment with your favorite curry
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raz el hanout spice blend here - but you should feel free to experiment with your favorite curry
spice blend. If you want to use regular or low-fat milk in place of the coconut milk, give it a go.
For a more pronounced coconut flavor, you might want to add a small splash of coconut extract.
1 14-ounce can of coconut milk (lite is fine), divided
3 tablespoons sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon raz el hanout spice blend or curry powder, (optional)
3 tablespoons alkalized dutch-cocoa powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped
1/4 cup coconut flakes, toasted in a dry skillet
Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4
cups of the coconut milk, sugar, and the salt to a simmer over low heat.
While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot
powder, spice blend (or curry powder), and cocoa powder.
When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and
whisk it into the arrowroot mixture, creating a slurry. Now whisk the arrowroot slurry mixture
into the simmering pan of coconut milk. Keep whisking until the pudding comes back up to a
boil and thickens up a bit, about a minute.
Remove the saucepan from heat and whisk in the chocolate and vanilla. Keep stirring until the
pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming
press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a
tiny pinch of spices (orcurry powder).
Serves four.
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sage and honey skillet cornbread
October 29, 2007
4:57 PM
sage and honey skillet cornbread Bon Appétit | November 2007
This bread is turned out of the skillet to reveal a lovely array of

whole sage leaves.
Greg Atkinson
1 cup cornmeal (preferably whole grain,

medium grind)
1 cup unbleached all purpose flour
(photo by: Kana 1 teaspoon salt
Okada) 2 teaspoons chopped fresh sage plus 12 whole
fresh sage leaves
1 cup whole milk
1/2 cup honey
1 large egg
Preheat oven to 400°F. Heat heavy 10-inch-

diameter ovenproof skillet (preferably cast-
iron) in oven 10 minutes.
Whisk first 4 ingredients and 2 teaspoons

chopped sage in large bowl to blend. Whisk
milk, honey, and egg in medium bowl to blend.
Remove skillet from oven; add 1/2 cup butter.

Swirl until butter is melted. Pour all except 2
tablespoons butter into egg
mixture. Add whole sage leaves to butter in skillet; toss to coat.
Arrange leaves over bottom of skillet, spacing apart.
Add egg mixture to cornmeal mixture; stir until just combined (do
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Add egg mixture to cornmeal mixture; stir until just combined (do
not overmix; batter will be wet and runny). Pour batter over sage
leaves in skillet. Bake until browned around edges and tester inserted
into center comes out clean, about 22 minutes. Cool in skillet 10
minutes. Invert onto platter. If necessary, reposition sage leaves atop
cornbread
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Caramel Corn
October 29, 2007
4:58 PM
Caramel Corn
Caramel corn is quite easy to make, just don't attempt to make it (or any candy) on a humid day.
Be careful as the caramel sauce is quite hot; as a safety precaution do not have children running
underfoot while making this recipe.
 4-5 quarts popped popcorn (a double batch of this popcorn recipe,
unsalted, unbuttered)
 2 cups firmly packed brown sugar
 1 cup (2 sticks) unsalted butter
 1/2 cup dark corn syrup
 1 Tbsp molasses
 1 teaspoon salt
 1/2 teaspoon baking soda
 2 cups salted peanuts (optional)
1 Heat oven to 225°F. Place popcorn in large roasting pan; set aside.
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2 Combine brown sugar, butter, corn syrup, molasses and salt in a thick-bottomed, 2-quart
saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil.
Continue cooking, stirring occasionally, until candy thermometer reaches 250°F or small amount
of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes). Remove from heat;
stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the
baking soda.
3 Carefully pour hot mixture over the popcorn in a large roasting pan. (If you would like peanuts
with your popcorn, sprinkle the salted peanuts over the caramel sauce at this point.) Using a
wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you; it's
very hot.) Place in oven for 20 minutes. Remove from oven, stir to more evenly coat the popcorn
with the caramel sauce. Return to oven. Continue cooking for 20 minutes. Remove from oven.
Immediately spread caramel corn out onto waxed paper. Let cool completely. Break into bite-
sized pieces. Store in tightly covered container.
Makes about 5 quarts.
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Chocolate Zucchini Cake
August 8, 2007
12:36 AM
Chocolate Zucchini Cake
Alas, I've been laid up with a summer cold. Can't even taste anything, let alone cook. In the
meantime, here's a favorite from the recipe archives, perfect for the season. ~Elise
When I first encountered Clotilde Dusoulier's fabulous Chocolate and Zucchini website, I
thought to myself, "How wonderful, the ingredients of my favorite cake!" My grandmother
taught me how to bake when I was very young, and later when I was in high school she sent us a
recipe pulled from Sunset Magazine for Chocolate and Zucchini Cake. Being adventurous, and
knowing how good zucchini bread tastes, I tried it and it quickly became my favorite - the
standard against which all future chocolate cakes were measured. The main distinction of this
particular cake is its moistness. The zucchini absorbes the cocoa delivering the full flavor of
chocoate, but without the heaviness of some other chocolate cakes.
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the
eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon,
stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts
with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven
for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out
clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat
until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
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Cut in thin slices to serve. Makes 10-12 servings.
Links:
Clotilde's Chocolate and Zucchini Cake recipe - a little bit different than mine.
Reid from Ono Kine Grindz's delicous variation of the chocolate and zucchini cake recipe.
Blog-o-rama posts a gorgeous photo of the cake.
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Zucchini Ricotta Frittata
August 10, 2007
8:41 PM
Zucchini Ricotta Frittata
Did you know that yesterday was "Dump Your Extra Zucchini On Your Neighbor's Doorstep
Day"? According to our local newspaper it was, though I think they may have been joshing.
Then again, maybe not. This excellent zucchini ricotta frittata recipe (like the way that just rolls
of one's tongue? "ricotta frittata, ricotta frittata") is based on one by our local cherished chef
Biba. It's a cinch to make and a tasty way of enjoying bountiful summer squash.
6 large eggs
1/4 teaspoon salt
1 Tbsp chopped fresh basil
2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)
1 Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the
salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.
2 Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is
hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated
with some of the oil. Cook, stirring occasionally, until the zucchini slices are lightly browned,
about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a
slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg
mixture.
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mixture.
3 Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add
some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to
medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the
cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the
top is beginning to set, about 5-6 minutes.
4 Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once
the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove
and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let
the pan's handle stick out from the oven through the open door. Cook under the broiler until the
top starts to become lightly browned, about 2 minutes.
Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet.
Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate
back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.
5 Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.
Serves 2-3.
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Southwestern Steak and Peppers
August 13, 2007
3:39 AM
Southwestern Steak and Peppers
1. Ingredients
1. 1/2 teaspoon ground cumin
2. 1/2 teaspoon ground coriander
3. 1/2 teaspoon chili powder
4. 1/4 teaspoon salt, or to taste
5. 3/4 teaspoon coarsely ground pepper, plus more to taste
6. 1 pound boneless top sirloin steak, trimmed of fat
7. 1 clove garlic, halved
8. 3 teaspoons canola oil or extra-virgin olive oil, divided
9. 2 red bell peppers, thinly sliced
10. 1 medium white onion, halved lengthwise and thinly sliced
11. 2 cloves garlic, minced
12. 1 teaspoon brown sugar
13. 1/2 cup brewed coffee or prepared instant coffee
14. 1/4 cup balsamic vinegar
15. 4 cups watercress sprigs
Nutrition Info
Per Serving
 Calories: 223 kcal
 Carbohydrates: 12 g
 Dietary Fiber: 3 g
 Fat: 10 g
 Protein: 21 g
 Sugars: 7 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper
in a small bowl. Rub steak with the cut garlic. Rub the spice mix
all over the steak.
2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron,
Recipes 2 Page 1603

over medium-high heat. Add the steak and cook to desired
doneness, 4 to 6 minutes per side for medium-rare. Transfer to a
cutting board and let rest.
3. Add remaining 1 teaspoon oil to the skillet. Add bell peppers and
onion; cook, stirring often, until softened, about 4 minutes. Add
minced garlic and brown sugar; cook, stirring often, for 1 minute.
Add coffee, vinegar and any accumulated meat juices; cook for 3
minutes to intensify flavor. Season with pepper.
4. To serve, mound 1 cup watercress on each plate. Top with the
sauteed peppers and onion. Slice the steak thinly across the grain
and arrange on the vegetables. Pour the sauce from the pan over
the steak. Serve immediately.
Yield: 4 servings
Recipes 2 Page 1604

NECTARINE AND ALMOND CRISP
August 13, 2007
3:41 AM
Top with ice cream, lightly sweetened créme fraîche, or whipped

cream.
3/4 cup plus 1 tablespoon all purpose flour

1/2 cup (packed) golden brown sugar, divided
1 1/4 teaspoons ground cardamom, divided
1 teaspoon ground ginger, divided
1/4 teaspoon salt
2 ounces almond paste (about 1/3 cup), crumbled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch
cubes
1 1/2 cups sliced almonds
2 1/2 to 2 3/4 pounds nectarines (about 8 cups), each cut into 8 wedges
1/2 cup apricot preserves
Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend

3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2
teaspoon ginger, and salt in processor. Add almond paste and process
until fine crumbs form. Add butter and process using on/off turns
until mixture begins to clump together. Transfer to bowl. Mix in
almonds.
Toss nectarine wedges, apricot preserves, remaining 1 tablespoon

flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger
in large bowl to coat. Transfer to prepared baking dish; sprinkle
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topping over. Bake until topping is golden, nectarines are tender, and
juices are bubbling around edges, about 40 minutes. Cool at least 20
minutes before serving. One serving contains the following (analysis
includes 1/ 3 cup vanilla ice cream: 505.75 Calories (kcal), 44.0%
Calories from Fat, 24.75 (g) Fat, 8.92 (g)
Makes 8 servings.
Bon Appétit
August 2007
Recipes 2 Page 1606

TEQUILA-GLAZED CHICKEN WITH JALAPENO
August 13, 2007
3:42 AM
TEQUILA-GLAZED CHICKEN WITH JALAPENO
Why you'll make it: Because it's that one easy, really delicious recipe
for barbecued chicken that every cook needs. Grilling bone-in chicken
takes a bit more time than boneless, but the flavor payoff is worth it.
Stay close to the grill and flip the pieces every six to eight minutes.
Rub spices on the chicken at least six hours ahead.
1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill

or mortar with pestle
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced
Mix coriander, salt, and red pepper. Sprinkle mixture all over
chicken. Arrange chicken, skin side up, on baking sheet; cover and
chill at least 6 hours or overnight.
Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and

shallot in small saucepan. Bring to boil, stirring until sugar dissolves.
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shallot in small saucepan. Bring to boil, stirring until sugar dissolves.
Reduce heat to medium-low; simmer until mixture thickens slightly,
about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool
glaze. Transfer 3 tablespoons glaze to small bowl and set aside for
serving.
Spray grill with nonstick spray. Prepare barbecue (medium heat).

Arrange chicken, skin side up, on grill. Grill 15 minutes, turning
occasionally. Brush chicken with glaze in saucepan. Turn chicken
over; brush with glaze. Grill until juices run clear when pierced with
fork or until instant-read thermometer inserted into chicken registers
170°F, turning and brushing occasionally with glaze, about 10 minutes
longer. Transfer to platter. Spoon reserved glaze over.
Makes 4 servings.
Bon Appétit
August 2007
Molly Stevens
Recipes 2 Page 1608

LOBSTER, SCALLOPS, AND MUSSELS WITH TOMATO GARLIC
VINAIGRETTE
August 13, 2007
3:42 AM
LOBSTER, SCALLOPS, AND MUSSELS WITH TOMATO GARLIC

VINAIGRETTE
You could hardly do better in summer than to combine shellfish and

tomatoes—their balance of sweet and savory seems to bring out the
best in both. Here, the seafood retains its succulence, while its juices
combine with the vinaigrette; you'll want to sop up the excess with
bread, or at least eat it with a spoon.
4 (1 1/2-pound) live lobsters

2 1/2 cups water
1 1/2 pounds sea scallops, tough ligament removed from side of each if
attached and scallops halved horizontally if large
2 pound cultivated mussels, scrubbed well and beards removed
5 tablespoons white-wine vinegar
1 pound grape tomatoes, halved
Bring an 8- to 10-quart pot of water to a boil, then plunge 2 lobsters

headfirst into water and boil, covered, 6 minutes from time they enter
water. Transfer with tongs to a shallow baking pan to cool, then boil
remaining 2 lobsters.
When lobsters are cool enough to handle, twist off tails, claws, and
Recipes 2 Page 1609
When lobsters are cool enough to handle, twist off tails, claws, and
knuckles and remove meat, discarding bodies and shells. Cut tail meat
crosswise into 1-inch-thick slices. Put lobster meat in a large bowl.
Bring wine, water, and 1/2 teaspoon salt to a simmer in a wide heavy
medium pot. Add scallops and poach at a bare simmer, uncovered,
until scallops are just cooked through (opaque), 3 to 4 minutes.
Transfer with a slotted spoon to bowl with lobster.
Return liquid to a simmer over medium-high heat. Add mussels and

cook, covered, stirring occasionally, until mussels just open wide,
checking frequently after 4 minutes and transferring to bowl with
seafood. (Discard any mussels that remain unopened after 6 minutes.)
Strain cooking liquid through a sieve lined with a dampened paper

towel. Rinse pot, then return liquid to pot and boil until reduced to 1
cup, about 8 minutes.
Heat oil, garlic, vinegar, 1/2 cup reduced seafood liquid, and 1/2
teaspoon salt in a 1 1/2- to 2-quart nonreactive saucepan over medium-
low heat, stirring occasionally, until warm, about 2 minutes. Add
tomatoes and cook until they just begin to wilt but still hold their
shape, 3 to 5 minutes.
Pour hot vinaigrette over seafood and stir gently to coat. Marinate,
covered and chilled, at least 2 hours. Bring to room temperature, about
30 minutes, before serving.
Cooks' notes:
• Lobsters can be cooked and meat removed from shell 1 day ahead,
then chilled, covered.
• Seafood can be marinated up to 6 hours (any longer and texture will
deteriorate).
Makes 6 servings.
Gourmet
August 2007
Melissa Roberts
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Chickpea Couscous
August 13, 2007
4:02 AM
Chickpea Couscous
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Ingredients
 1 can (15.5 ounces) chickpeas, drained and rinsed
 1/3 cup raisins
 1 teaspoon olive oil
 1/2 cup couscous
Directions
1. In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and
1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat.
Set aside (5 minutes). Fluff couscous gently with a fork before serving.
First published
Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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Spicy Garlic Cashew Chicken
August 13, 2007
4:39 AM
Spicy Garlic Cashew Chicken
My father found this recipe (adapted from the New York Times) for chicken coated with
cilantro, garlic, jalapeño, and cashews, and thought (rightly) that it might be worthwhile to try.
When my 9-year old visiting nephew proclaimed, "Hey, this chicken is good!," we knew we had
a keeper. A note on using jalapeño peppers. The level of heat in jalapeños varies tremendously.
Taste first, before deciding how much to include in this recipe, or any recipe that calls for
jalapeños.
1 cup roasted, salted cashew nuts
6 Tbsp chopped cilantro (include stems)
1/4 cup grapeseed or olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce (use wheat-free for wheat-free version)
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of one lime, plus lime wedges for garnish
3 pounds chicken thighs
1 In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce,
brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add
salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest
for coating the chicken.
2 Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade.
Chill for an hour or two. Bring to room temperature before cooking.
3 Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a
meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a
bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes.
Serve with lime wedges, reserved marinade, and cilantro.
Serves 4.
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Pea Salad with Smoked Almonds
August 13, 2007
4:40 AM
Pea Salad with Smoked Almonds
In our family, we rarely eat anything out of politeness when we are gathered together for a meal.
If you don't like fish, for example, or horseradish, no one is going to make you feel bad if you
don't eat it. As a consequence, when we make something that people like, we know that they do
indeed really like it, and they're not eating it just to be nice. So when my brother Eddie says,
"This salad is gooood," as if the very fact of liking a pea salad is a surprise even to him, I believe
him, especially when he then proceeds to eat all of what I was hoping to be tomorrow's lunch.
The recipe comes from my friend Chigiy's friend Beth, who brought it to a recent BBQ. It calls
for Smokehouse Almonds, but I think it could easily be made with tamari almonds too.
16-ounces frozen petit peas (do not thaw)
6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand)
8 ounces chopped water chestnuts
2/3 cup mayonnaise
2 tsp yellow curry powder
Combine the frozen peas, green onions, smokehouse almonds, and water chestnuts. In a separate
small bowl, mix together the mayonnaise and curry powder. Gently stir the mayonnaise mixture
into peas. Add salt and freshly ground black pepper to taste.
Serves 6.
Notes from Beth: Can make the morning of, but add the almonds when you serve. Still good the
next day but should be made the day you serve. Wonderful served with sliced tomato and
avocado and chicken for lunch.
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Zucchini Fritters
August 13, 2007
4:41 AM
Zucchini Fritters

Zucchini season is upon us, and already neighbors are coming by with bounty to share. Here is a
favorite recipe for zucchini fritters, which look a lot like potato latkes, except without the potato.
A tasty, easy option if you are trying to get your kids to eat more veggies. Plain yoghurt works
just as well as a condiment with these as sour cream.
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the
zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.
(The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10
minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix
to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of
batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6
minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with
remaining batter.
Serve immediately, with sour cream or plain yoghurt on the side.
Adapted from a recipe in Everyday Food magazine.
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Pops with pop
August 13, 2007
4:42 AM
Pops with pop

Amp up the flavor of that childhood summer treat - but keep the fun.
By Kate Shatzkin and Carrie Lyle
Baltimore Sun Staff Writers
Food that recalls childhood memories -- yet packs sophisticated flavor -- is hot right now
(Exhibit A: cupcakes). The cool version you'll want to sink your teeth into in the heat of the
summer? Grown-up ice pops.
Infuse familiar strawberry with a bite of basil. Use espresso powder to deepen the flavor of the
chocolate pop you remember from the ice-cream truck. Hook up fresh melon with vodka and
melon liqueur. Add bits of cut up fruit to make your pops pretty.
While these pops taste grown-up, you still can enjoy the childlike ease of experimenting with
them during these long, hot days. For some cooks, ice-cream makers take too much trouble and
too much room in the freezer, not to mention the outlay of bucks for something you tend to use
only in the summer.
Molds for ice pops, on the other hand, can be found on the cheap.
Unlike in fancier types of cooking, mistakes tend to be edible -- if a mixture won't freeze enough
to hold together on a stick, it still usually makes a pretty yummy slushy. Combine any flavors
you like. As a poster on chowhound.com recently suggested, make pops out of your leftover
coffee (with a bit of cream and sugar thrown in). Or you can do as cookbook author Deborah M.
Schneider suggests and freeze mixtures in the ice-cube tray with little skewers attached for cool
party fare.
You'll be right on trend. The July issue of Gourmet magazine features grown-up frozen treats
that include a layered raspberry chocolate ice pop, enlivened with a tablespoon of framboise. For
a brief time this summer, the Alexandria, Va., restaurant Rustico was serving pops made with
beer -- in flavors including raspberry, apple and double-chocolate (with stout).
"If you're sitting at a table and you see them, everybody orders them. The fact that it's 400
degrees outside has something to do with it," said Greg Engert, beer director for the restaurant.
"It's a cool twist." (A cool twist the restaurant hopes to offer again soon; the pops are on ice until
the Virginia Department of Alcoholic Beverage Control determines whether they violate rules
about how beer is served, Engert said.)
In her 2006 cookbook Baja! Cooking on the Edge, Schneider, a San Diego chef, wrote about
eating colorful frozen fruit bars called paletas, flavored with everything from pink papaya to tart
tamarind, during her travels along the Mexican coastline. Those flavors, she said, appealed to all.
"Whenever I think of paletas, I always think of a Sunday afternoon when the whole family
dresses up and goes out after church," Schneider said in an interview. "You see the whole family
walking down the street eating paletas."
For easy pops at home, after adding your mixture you can cover molds with foil and leave a slit
in the center to put your sticks in immediately - the foil will stabilize the sticks for the freezer.
When you tip out the frozen pops, run tepid water over the bottoms of the molds to ease them
out, or put the molds in a bowl of tepid water for 30 seconds or so.
Your biggest challenge may be working with alcohol - add too much, and your pops won't
freeze. Schneider advises using no more than 1/2 cup liquor or liqueur for every 4 cups of juice
(except for wine, which can be used in slightly larger quantities). And when your pops do come
together, they may be softer than the average frozen treat.
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Schneider doesn't love them any less for that. "You just have to eat them fast."
Midori melon ice pops
Serves 6
Ingredients
4 cups ( 1/2 -inch pieces) peeled ripe honeydew melon

5 Tbsps. Midori (melon liqueur)
3 Tbsps. vodka
1 1/2 Tbsps. superfine granulated sugar
1. Blend all ingredients in a blender until smooth. Pour puree into a sieve lined with a double
thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes. Discard solids in
sieve.
2. Pour liquids into ice-pop molds and freeze at least 24 hours. Add wooden sticks when mixture
is slushy, about 1 hour.
Blackberry cabernet paletas
Serves 10
Ingredients
1 cup good cabernet or other fruity red wine

1 1/2 cups sugar, plus more to taste
4 to 6 cups mixed fresh or frozen berries, mostly blackberries
Juice of 1 lime, preferably a Mexican limon
1. Combine the wine and sugar in a saucepan. Simmer gently for about 10 minutes to cook off
some of the alcohol. Add the berries and cook for 10 minutes, or until softened and very mushy.
2. Strain through a coarse sieve into a bowl, pressing down well to force as much fruit puree
through as possible (or use a food mill).
3. Measure the yielded juice; if necessary, add enough water to equal 3 cups of juice. Stir in the
lime juice. Cool and taste for sugar; add more if you want it sweeter.
4. Pour into paleta or freezer pop molds and insert sticks. Freeze and enjoy.
Mayan chocolate pops
Serves 6
1/4 cup Dutch-process cocoa

1 tsp. espresso powder
1/2 tsp. cinnamon
3/4 cup sugar
2 cups half-and-half
1. Combine the cocoa, espresso powder, cinnamon and sugar in a saucepan. Whisk in enough of
Recipes 2 Page 1616

1. Combine the cocoa, espresso powder, cinnamon and sugar in a saucepan. Whisk in enough of
the half-and-half to make a paste, then gradually whisk in the rest of the half-and-half. Gently
bring to a boil, stirring often.
2. Remove from heat and stir in vanilla. Allow mixture to cool to room temperature, then freeze
in molds. Add wooden sticks when mixture is slushy, about 1 hour.
Cool flavors
Here are more flavor combinations to try in frozen pops:
-- Rosemary with lemonade
-- Peach nectar and prosecco, for a frozen Bellini
-- Cucumber with melon liqueur
-- Mint, lime, club soda and rum, for a frozen Mojito
-- Cola and juice from a jar of maraschino cherries (suggested in an article from
latinitasmagazine.org)
Strawberry-basil ice pops
Serves 8

1/4 cup water
1/2 cup sugar
20 large basil leaves
3 cups hulled strawberries
1. Combine the balsamic vinegar, water, sugar and basil leaves in a saucepan over low heat.
Bring to a simmer. Remove from heat and discard the basil leaves.
2. Blend strawberries and balsamic- vinegar mixture in a blender until smooth. Pour into ice-pop
molds and freeze. Add wooden sticks when mixture is slushy, about 1 hour.
Recipes 2 Page 1617

Challah Bread
August 13, 2007
4:42 AM
Challah Bread
Peter Reinhart's Whole Grain Breads, Page 149
Bread bakers are their own tribe - and while they might not have a secret handshake, I assure you
they have a language all their own. Their idea of a window pane is not your idea of a window
pane, and words like benching, barms, and bigas pepper their sentences. If you develop an
interest in baking bread, chances are you'll encounter the work of bread baking ambassador and
baker extraordinare, Peter Reinhart. I've eagerly awaited Peter's new book for months - primarily
because of the prior success I've had with breads (and pizzas!) based on his writings and recipes.
Look at the challah bread in the photograph up above - how beautiful is that? I take minimal
credit. When I follow Peter's lead in the land of crust and crumb, I regularly meet with this type
of success. This challah bread recipe is from his new release, Peter Reinhart's Whole Grain
Breads: New Techniques, Extraordinary Flavor. Many of you are familiar with Peter's best-
selling Bread Baker's Apprentice, it won both the IACP and James Beard book of the year
awards in 2002.
One of the most significant aspects of this new book is Peter's introduction (and explanation) of a
totally new way of making whole grain breads - he's nicknamed it "The Epoxy Method." I'm not
going to get into the finer points of how it works in this post, but for the bread enthusiasts
reading, this new technique will take your whole grain breads to new heights - literally. In
addition to this new technique, there are other reasons I'm excited about the book...
Whole Grains:
You all know how much I like cooking and baking with whole grains, whole grain flours and the
like. This book is full of recipes highlighting and utilizing this palette of ingredients.
100%.....or less:
Many of the breads featured in the book are highlighted a couple ways. Peter will include a
100% whole grain flour version of a bread, as well as alternate version that might have a blend of
white and whole grain flour, say 50/50.
Beginners through breadheads:
It doesn't matter if you've never baked bread before in your life, the recipes and techniques are
clearly explained and straight-forward. For more advanced bakers, you'll get the advanced,
under-the-hood explainations you are looking for.
Photography:
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Photography:
The book has both instructional and and beauty shots. The instructional shots are helpful
confidence boosters as you are moving through recipes and techniques and bread types.
Getting to know Peter:
In the front of the book Peter talks about how his life, interests, and passions intersected in the
realm of whole grain baking. It is one of my favorite sections.
I asked Peter if he had a favorite recipe from the book and he mentioned the spent grain bread he
made recently for a Slow Food dinner (the recipe is included in Whole Grain Breads). It requires
tracking down some spent grain from a local micro-brewery, but for you die-hards, it sounds
worth the effort. He used spent grains from a batch of Irish Stout and noted the malty flavors
were hard to beat. This spent grain bread is on my list to try, but I also have his potato rosemary
bread, the Vollkornbrot, and the seeded crackers in my cross-hairs.
Peter's challah recipe creates a wonderful (and reasonably forgiving) dough that bakes into a
tender, delicious version of the traditional Jewish celebration bread. Though I don't know much
about the ritual and tradition surrounding challah bread, I've always been captivated by the
intricate braiding. Going into this recipe I felt wildly ambitious and was determined to try a 6-
strand braid.....let's just say I'll have to practice a few more times using something other than
dough before I'm ready to graduate to anything more than a three strand braid.
Challah Bread Recipe
This is the transitional version of the 100% whole wheat challah included in the Peter's
Reinhart's Whole Grain Breads. It is a blend of whole wheat and white flours, and takes two
days to make - not all active. There are three major components (soaker, biga, and final dough).
Time commitment:
Day 1: Soaker and biga, 20 minutes set up and mix; overnight
Day 2: 2 hours to de-chill biga; 12 to 15 minutes mixing; 2 to 3 hours fermentation, shaping, and
proofing; 40 to 60 minutes baking.
PART ONE: THE SOAKER
1 3/4 cups (8 ounces) whole wheat flour, preferably fine grind
1/2 teaspoon (.14 ounces) salt
3/4 cup (6 ounces) water
1. Mix all the soaker ingredients together in a bowl for about 1 minute, until all of the flour is
hydrated and the ingredients form a ball of dough.
2. Cover loosely with plastic wrap and leave at room temperature for 12 to 24 hours. (If it will
be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days.
Remove it 2 hours before mixing the final dough to take off the chill.)
PART TWO: THE BIGA

1 3/4 cups (8 ounces) unbleached bread flour
1/4 teaspoon (.03 ounces) instant yeast
7 tablespoons (3.5 ounces) filtered or spring water, at room temperature (about 70F or 21C)
1 large egg (1.65 ounces), slightly beaten
4 egg yolks (2 ounces)
1. Mix all of the biga ingredients together in a bowl to form a ball of dough. Using wet hands,
knead the dough in the bowl for 2 minutes to be sure all of the ingredients are evenly distributed
and the flour is fully hydrated. The dough should feel very tacky. Let the dough rest for 5
minutes, then knead it again with wet hands for 1 minute. The dough will become smoother but
still be tacky.
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still be tacky.
2. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at
least 8 hours a day and up to 3 days.
3. About 2 hours before mixing the final dough, remove the biga from the refrigerator to take
off the chill. It will have risen slightly but need not have risen significantly in order to use it in
the final dough.
PART THREE: THE FINAL DOUGH
Use all of the soaker
Use all of the biga
7 tablespoons (2 ounces) whole wheat flour
1/2 teaspoon (.14 ounces) salt
2 1/4 teaspoons (.25 ounces) instant yeast
1 1/2 tablespoons honey or agave nectar (1 ounce) OR 2 tablespoons or sugar or brown sugar (1
ounce)
2 tablespoons (1 ounce) vegetable oil
- extra whole wheat flour for adjustments
- 1 egg beaten with 1 tablespoon water plus a pinch of salt for egg wash
- poppy seeds or sesame seeds for topping (optional)
1. Using a metal scraper, chop the soaker and the biga into 12 smaller pieces each (sprinkle
some of the extra flour over the pre-doughs to keep the pieces from sticking back to each other).
2. If mixing by hand, combine the soaker and biga pieces in a bowl with the 7 tablespoons flour
and the salt, yeast, honey, and vegetable oil. Stir vigorously with a mixing spoon or knead with
wet hands for about 2 minutes, until all of the ingredients are evenly integrated and distributed
into the dough. The dough should be soft and slightly sticky; if not, add more flour or water as
needed. If using a stand mixer, put the pre-dough pieces in the bowl along with the 7
tablespoons of flour and the salt, yeast, honey, and vegetable oil. Mix on slow speed with the
paddle attachment (preferable) or the dough hook for 1 minute to bring the ingredients together
into a ball. Switch to the dough hook if need be and mix on medium- low speed, occasionally
scraping down the bowl, for 2 to 3 minutes, until the pre-dough becomes cohesive and
assimilated into each other. Add more flour or water as needed until the dough is soft and
slightly sticky.
3. Dust a work surface with flour, then roll the dough in the flour to coat. Knead the dough by
hand for 3 to 4 minutes, incorporating only as much extra flour as needed, until the fought feels
soft and tacky, but not sticky. Form the dough into a ball and let it rest on the work surface for 5
minutes while you prepare a clean, lightly oiled bowl.
4. Resume kneading the dough for 1 minute to strengthen the gluten and make any final flour
or water adjustments. The dough should have strength and pass the windowpane test, yet still
feel soft, supple, and very tacky. Form the dough into a ball and place it in the prepared bowl,
rolling to coat with oil. Cover loosely with plastic wrap and let rise at room temperature for
approximately 45 to 60 minutes, until it is about 1 1/2 times its original size.
5. Gently transfer the dough to a lightly floured work surface with a plastic bowl scraper (try
not to rip or tear the dough). You can make 1 large braided loaf or 2 smaller loaves, or you can
cut as many as 16 smaller pieces for dinner rolls. For braided challah, use a metal pastry scraper
to cut the dough into 3, 4,5, or 6 equal pieces, depending on the type of braid you want to make;
do not rip the dough - make clean cuts. Roll the pieces into short ropes about 3 inches long.
Cover loosely with a cloth towel or plastic wrap, let rest 5 minutes, the roll each piece into a
longer rope, about 10 inches long. (heidi note: I made 2 loaves made from standard 3 piece
braids).
6. Place the braided loaf on a sheet pan lined with parchment paper or a silicon mat. Brush the
egg wash on the loaf, mist the top of the dough with pan spray (optional), and cover loosely with
plastic wrap, or place the pan in a plastic bag. Let the dough rise at room temperature for 30
minutes.
7. Brush the dough with egg wash a second time, then top with poppy seeds or sesame seeds.
Leave the dough uncovered to continue rising for 15 more minutes. Preheat the oven to 400F
(204C).
8. Place the challah on the middle shelf, reduce the heat to 325F (163C), and bake for 20
minutes. Rotate the loaf 180 degrees and bake for another 20 minutes. Check the bread and rotate
again if it is baking unevenly. Continue baking for an additional 10 to 15 minutes, until the bread
is a rich brown all over around, sounds hollow when thumped on the bottom, and registers at
least 195F (91C) in the center.
9. Transfer the bread to a cooling rack and let it cool for at least 1 hour before serving.
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9. Transfer the bread to a cooling rack and let it cool for at least 1 hour before serving.
Other notes: If you make smaller breads or rolls from this dough, increase the oven temperature
by 25F (14C). larger loaves take longer and need to bake more slowly, but because rolls and mini
loaves bake quickly, they can be baked at higher temperature.
Recipes 2 Page 1621

Zucchini, Mushroom and Taleggio Tart
August 13, 2007
4:49 AM
Zucchini, Mushroom and Taleggio

Tart
Serves 8
Try making this light appetizer with the wild
mushrooms that are gaining popularity at
farmers’ markets around the country. If you can’t
find Taleggio cheese, use a soft goat cheese
instead.
2 Tbs. olive oil

1 lb. zucchini, cut into 1/4-inch rounds (about 3 cups)
10 oz. mushrooms, sliced (about 2 1/2 cups)
2 cloves garlic, minced (about 2 tsp.)
1 tsp. chopped fresh thyme
2 Tbs. Madeira wine
1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)
3 oz. Taleggio cheese, thinly sliced (about 1/2 cup)
1. Preheat oven to 350ºF. Line baking sheet with parchment paper. Heat 1 Tbs. oil in
large nonstick skillet over medium-high heat. Add half of zucchini and sauté 5 to 7
minutes, or until browned on both sides. Transfer to paper-towel-lined plate to drain.
Repeat with remaining zucchini. Sprinkle with salt and pepper.
2. Add remaining olive oil to skillet. Sauté mushrooms 7 to 10 minutes, or until browned
and liquid has evaporated. Stir in garlic and thyme, and cook 1 minute. Add Madeira,
and sauté 1 minute more, or until liquid has evaporated. Remove from heat.
3. Place puff pastry on prepared baking sheet. Prick dough all over with fork, leaving
1/2-inch border on all sides. Spread mushrooms over pastry inside border. Lay
zucchini and cheese over mushrooms. Bake 20 to 25 minutes, or until edges are
golden brown and cheese has melted. Let stand 5 minutes before slicing and serving.
PER SER VING: 204 CAL; 6G PROT; 14G TOTAL FAT ; 14G CARB; 8MG CHOL; 349MG SO D; 2G FIBER; 2G SUGARS
Recipes 2 Page 1622

August 13, 2007
5:01 AM
Top with ice cream, lightly sweetened créme fraîche, or whipped

cream.
3/4 cup plus 1 tablespoon all purpose flour

1/2 cup (packed) golden brown sugar, divided
1 1/4 teaspoons ground cardamom, divided
1 teaspoon ground ginger, divided
1/4 teaspoon salt
2 ounces almond paste (about 1/3 cup), crumbled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch
cubes
1 1/2 cups sliced almonds
2 1/2 to 2 3/4 pounds nectarines (about 8 cups), each cut into 8 wedges
1/2 cup apricot preserves
Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend

3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2
teaspoon ginger, and salt in processor. Add almond paste and process
until fine crumbs form. Add butter and process using on/off turns
until mixture begins to clump together. Transfer to bowl. Mix in
almonds.
Toss nectarine wedges, apricot preserves, remaining 1 tablespoon

flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger
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topping over. Bake until topping is golden, nectarines are tender, and
juices are bubbling around edges, about 40 minutes. Cool at least 20
minutes before serving. One serving contains the following (analysis
includes 1/ 3 cup vanilla ice cream: 505.75 Calories (kcal), 44.0%
Calories from Fat, 24.75 (g) Fat, 8.92 (g)
Makes 8 servings.
Bon Appétit
August 2007
Recipes 2 Page 1624

CREOLE CRAB BURGERS
August 13, 2007
5:02 AM
CREOLE CRAB BURGERS
Food lovers on America's coasts have long known that crab cakes
make wonderful sandwiches. Here, tender lumps of sweet crab are
seasoned (in the manner of traditional Louisiana deviled crabs) and
lightly bound with egg and bread crumbs, then panfried until the
cakes have a golden crust. A thin layer of tangy tartar sauce and crisp
lettuce is all the accompaniment they need.
1 pound lump crabmeat, picked over

1/4 cup mayonnaise
3 scallions, thinly sliced
1 3/4 cups fine dry bread crumbs, divided
4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce
Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire

sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs
in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2
inches in diameter; patties will be soft but will firm up when fried).
Spread remaining cup bread crumbs on a plate, then dredge patties in
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Spread remaining cup bread crumbs on a plate, then dredge patties in
crumbs, knocking off excess, and transfer to a platter.
Heat oil in a 12-inch heavy skillet over medium heat until it

shimmers, then fry patties, turning over once, until golden, 5 to 6
minutes total. Transfer to paper towels to drain.
Assemble burgers with buns and accompaniments.
Cooks' note: Patties can be formed, without bread-crumb coating, 12

hours ahead and chilled, covered. Dredge in bread crumbs just before
frying.
Makes 4 servings.
Gourmet
August 2007
Alexis Touchet
Recipes 2 Page 1626

Lime Squares with Pistachio Graham-Cracker Crust
August 13, 2007
5:09 AM
Lime Squares with Pistachio Graham-

Cracker Crust
This creamy dessert is a cross between Key lime pie and traditional lemon bars. For a lighter
version, substitute fat-free sweetened condensed milk.
Ingredients
Makes 16.
 FOR THE CRUST
 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
 2/3 cup shelled pistachios
 1 cup (4 ounces) graham-cracker crumbs
 1/4 cup sugar
 1 tablespoons grated lime zest
 FOR THE FILLING
 1 can (14 ounces) sweetened condensed milk
 1/2 cup fresh lime juice
Directions
1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom
with parchment paper, leaving a 2-inch overhang on two sides.
2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend
in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly
browned, 8 to 12 minutes. Cool crust, 30 minutes.
3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime
juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving.
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4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving.
Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated
knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in
refrigerator, cover with plastic wrap.
First published
Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Recipes 2 Page 1628

Spicy Grilled Turkey Burger with Coleslaw
August 20, 2007
3:21 PM
Spicy Grilled Turkey Burger with Coleslaw
Recently my father announced he had a cunning plan. He found a grilled turkey burger recipe
that he wanted to try, but rather than just use any old ground turkey, he would make half the
burgers with ground dark meat (his favorite) and half the burgers with ground white meat and see
if he preferred one over the other. I complicated the test further by suggesting that we use regular
Tabasco sauce with the white meat turkey burgers and chipotle Tabasco sauce with the dark meat
burgers, thinking that the stronger flavor of dark meat would hold up well to the chipotle. Dad
took the test a step further and decided that we would have half as much chili sauce in the white
meat burgers. Clearly we weren't aiming for a perfect scientific study.
The good news is that both sets of burgers turned out great. With the white meat turkey burgers,
since we had less chili sauce, the turkey flavor was more pronounced. With the dark meat
burgers, the chipotle sauce added a lot of kick to the meat. Both burgers were flavorful, filling,
and paired very well with the spicy coleslaw, sweet pickles, and tomatoes. 3 thumbs up on this
one.
Turkey burgers:
1 1/2 pounds ground turkey (white meat, dark meat, or a mixture)
3 Tbsp mayonnaise
2 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 1/2 to 3 teaspoons of hot chile sauce such as Tabasco sauce (amount depends on how spicy you
like your foods), or Tabasco Chipotle sauce
2 green onions, minced, white and green parts
4 fresh basil leaves, thinly sliced
1 teaspoon sea salt, or more to taste
1/2 teaspoon freshly ground pepper, or more to taste
4 hamburger buns, lightly toasted
Sweet pickle slices
1 tomato, cored and sliced
Coleslaw
2 cups shredded cabbage
1 cup loosely packed arugula, watercress, or just another cup of shredded cabbage
10 basil leaves, thinly sliced
1/2 cup of mayonnaise
1 Tbsp apple cider vinegar
1 teaspoon sugar
Recipes 2 Page 1629

1 Prepare your grill (either charcoal or gas) for direct high heat. Or right before cooking, heat a
griddle or large cast iron frying pan on the stovetop.
2 Combine the turkey, bread crumbs, mayonnaise, chives, green onions, Worcestershire sauce,
chili sauce, basil, salt and pepper in a large bowl and work the mixture with your hands to just
mix. Do not over mix or the burgers will be tough. Form the mixture into 4 1-inch thick patties.
3 Season both sides of the patties with salt and pepper. Grill them for 5-7 minutes on each side,
until the internal temperature of the patties reach 170°F on a meat thermometer. Turkey burgers
should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to
toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5
minutes.
4 Assemble the coleslaw. Whisk the mayonnaise, vinegar, mustard, sugar, red pepper flakes
together in a small bowl. Add to the cabbage, arugula, and basil in a larger bowl right before
serving.
5 Assemble the burgers by placing each burger on a bottom bun, and stacking a tomato slice,
some pickles, and a bit of coleslaw on top, and then topping with the top bun.
Makes 4 burgers.
Adapted from a Sara Foster recipe in House Beautiful magazine.
Recipes 2 Page 1630

Cranberry Limeade
August 20, 2007
3:21 PM
Cranberry Limeade
Once in a while, Trader Joe's has a great deal on limes; you can get a whole one pound bag for
99 cents. I'll buy a bag with the best of intentions to put them to good use, but then most recipes
that use lime only call for one. Not the 10 that are in the bag. Unfortunately, limes don't have the
shelf life that we enjoy with lemons. A lime's peel turns yellow and then brown fairly quickly,
and limes tend to dry out sooner than you would expect (compared to lemons). Here is a zesty
summer drink you can easily make with those extra limes. Limeade itself can be rather tart
(though alone it is still one of my favorite drinks); adding a bit of cranberry juice, sour cherry, or
pomegranate juice, can take the edge off the lime while adding another dimension of flavor. I'm
thinking this one would also make a great juice popsicle.
 1 cup freshly squeezed lime juice (about 4-8 limes, depending on
how juicy they are)
 1/2 cup unsweetened cranberry juice (if you use sweetened
cranberry juice, reduce the amount of sugar in the recipe a little
bit)
 Simple syrup made with 1 cup sugar, 1 cup water
 An additional 1 1/2 cups water
 Ice
1 Heat 1 cup of sugar and 1 cup of water in a small saucepan; bring to a boil so that the sugar is
completely dissolved, and remove from heat. If you want an added zing to your limeade, zest a
couple of the limes before juicing and add the zest to the sugar water while it's heating. Once the
syrup has cooled, strain out the zest with a fine mesh strainer before using.
2 While your simple syrup is cooling, juice the limes.
3 Add lime juice, 1 1/2 cups of cold water, the simple syrup, and a few ice cubes to a serving
pitcher. Depending on when and how the limeade is to be served, and how strong you want it,
you can add more ice and water. For example, if you want to serve it right away, and it is still a
bit warm from the hot simple syrup, add lots of ice. If it has had a chance to cool down and chill
in the refrigerator, but is still too strong, add a bit more water until the strength is to your
preference.
If the cranberry limeade is too sweet for your taste, add some more lime juice and water until
you reach your desired level of sweetness, and use less sugar the next time you make it.
Makes about one quart.
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Ice Cream Sandwiches with hot sauce
August 22, 2007
6:38 PM
• Ice cream sandwiches with hot sauce

• Hands-on time: 10min, plus 24hr freezing; cooking time: 15-20min; serves 4–6
500g tub good vanilla ice cream, softened slightly
24 fine biscuits (almond if you like)
200ml (7fl oz) espresso
2tbsp golden syrup
2tbsp brandy or Cointreau
A little golden icing sugar
1 Scoop 12 balls of ice cream; sandwich each between two biscuits. Put on a baking sheet; cover with clingfilm. Freeze for 24 hr.
2 Put espresso into a pan. Add syrup and brandy; simmer gently for 15 -20min until thickened. Put the ice cream sandwiches on to plates, dust with icing
sugar and drizzle with sauce.
260cals, 9g fat (of which 5g saturated), 39g carbs, no added sugar per serving
Recipes 2 Page 1632

Grilled Bacon-Wrapped Stuffed Hot Dogs
August 27, 2007
12:03 PM
Grilled Bacon-Wrapped Stuffed Hot Dogs
I remarked to my father than we had been doing a lot of salads and veggies lately and without
missing a beat dad said, "I want to make stuffed hot dogs," adding, "on the grill," pointing to a
particularly appetizing recipe in our Mastering the Grill cookbook. Note that, in spite of gender
stereotypes, my he-man father is the main baker in our family, and I am in charge of anything to
do with the grill. (Mom avoids both grilling and baking.) So, when dad says he wants to make a
grilled recipe, he means that he wants me to do the cooking, while he'll do the prepping, which is
more than fine by me.
Do you like hot dogs, mustard, ketchup, cheese, onions, sauerkraut and bacon? Then this is the
stuffed hot dog recipe for you. It's all in there, held in place by a wrapping of bacon around the
hot dog. You can easily exchange the toppings for others, though note that the sauerkraut does
help keep the cheese inside the hot dog while cooking.
1 teaspoon ketchup
4 large hot dogs, knockwurst, or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp chopped onion
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
Vegetable oil
4 long hot dog buns
1 Prepare your grill for direct medium high heat.
2 Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut
with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming
a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with
the mustard ketchup mixture.
3 Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions.
Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is
exposed (otherwise it will drip out when cooking).
Recipes 2 Page 1633

4 Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make
sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog
expands will cooking the bacon would tear.
5 Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill
screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall
through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of
minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the
bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes.
Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in
between turnings to help with the cooking.
6 During the last minute of cooking, open up the hot dog buns and place them open-side down
on the grill to lightly toast.
7 Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place
them in the buns and serve.
Makes 4 stuffed hot dogs.
Recipe adapted from Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew
Schloss and David Joachim.
Recipes 2 Page 1634

Potato Croutons
August 27, 2007
12:03 PM
Potato Croutons
I like a bit of crunch in my soups, and I'm sure I'm not alone. More often than not, the crunch
comes in the form of a bready crouton. I was forced to rethink my favorite crouton recipe late
one night a couple years back - I had a nice pot of soup simmering, and no baguette in sight.
Lacking any sort of bread product to toast into a crouton, I scanned my kitchen and focused on a
lonely sweet potato. That night I cut the sweet potato into tiny cubes and crisped the little guys in
a skillet before sprinkling them across bowls brimming with a hearty, curried wild rice soup.
Delicious. I ended up including the sweet potato crouton recipe (and the soup!) in my book, and
began thinking of all the other ways to bring crunch to my favorite soups and salads. I wanted to
share this story with you not only because a new recipe came out of the experience, but also
because it was an example of how being limited can force you out of typical cooking routines,
and help spark creative discoveries.
After the sweet potato experiment I started thinking about other things that might excel in the
role of crouton, and have since come up with a whole palette ingredients that I turn to. The most
exciting benefit of broadening my crouton palette has been my ability to now bring more
seasonal texture to many of my recipes. I'm also able to explore more interesting flavor
combinations. The other bonus, is that these actually take LESS time to make than bread-based
croutons, for those of you concerned about time commitment.
So....more than anything else, I thought this post might spark creative inspiration in your own
kitchens - starting with the humble crouton. Since my sweet potato experiment I've crisped up
pans of cubed summer pattypan squash, all variety of potatoes, marinated tofu cubes, and
Halloumi cheese. Let me know if you have other alternative crouton recipe ideas - I can't wait to
read what you come up with. You all blew me away with your shortbread recipe ideas the last
time around!
Recipes 2 Page 1635

I've included a basic potato crouton recipe below, but I encourage you to try the sweet potato
version later in the year as well! This time around (see photos), I simply threw some beautiful
Nameko mushrooms from Far West Funghi into the hot skillet at the last minute, and served it
with the "croutons" on top of some beautiful, lightly dressed purple salad greens topped with few
pretty-and-edible marigolds from White Crane Springs Ranch.
Potato Crouton Recipe
The key is cutting potatoes into tiny cubes so they cook quickly. Less starchy potatoes work
better than starchy potatoes - I've experienced good results with the purple Peruvians potatoes
and some of the smaller new potatoes. Russets and the like will work, they just turn out a but
gluey before they eventually crisp up. If you do a big batch of these, I suspect they will freeze
well. I froze the leftovers from this batch and will give a go at reheating them. I know 1/3-inch
dice is a strange size to call for in a recipe, but 1/4-inch seems too small for me, and 1/2-inch too
big. You can also substitute sweet potatoes or summer patty pan squash for the potatoes.
scant 1 tablespoon extra virgin olive oil
1 1/2 cups potatoes, 1/3-inch dice
pinch of salt
1 garlic clove, minced (optional)
Heat the olive oil over medium heat in a skillet. Add the potatoes and toss so they are coated
with the oil. Sprinkle with the salt. Now cover the skillet and let the potatoes cook through, this
will take about three minutes. The water in the potatoes will help steam and soften them. When
the potatoes are just cooked through ( not mushy or falling apart) remove the lid and give them a
good toss. Turn up the heat to medium-high and stir every minute or so until the potatoes look
golden and crispy. Add the garlic about halfway through the browning process if you like.
Season with more salt to taste. Let cool a bit before using on salads to avoid wilting the leaves.
Makes 1 1/2 cups of potato croutons.
Recipes 2 Page 1636

Stuffed Zucchini with Turkey Sausage
August 27, 2007
12:16 PM
Stuffed Zucchini with Turkey Sausage
If you grow zucchini in your garden, and you're the kind of wonderful person who brings your
neighbors a share of your bounty, and such bounty includes foot-long several pound zucchinis,
might I suggest that you include a recipe to accompany such a welcome gift? I'm not kidding!
Seriously, we have such a wonderful neighbor, Pat, who not only brings over freshly picked,
glorious produce, but tried and true recipes as well. The following stuffed zucchini recipe is
adapted from one that Pat brought us last week, along with a 2-pound zucchini, and we loved it.
It tastes like it is stuffed with Italian pork sausage, but the stuffing is actually lean ground turkey
with garlic, herbs, and mushrooms. Enjoy.
 1 zucchini about 12 inches long, or 6 medium ones
 1/2 cup chopped onion
 1/2 cup chopped mushrooms
 2 tablespoons dry white wine
 1 pound ground turkey
 2 diced tomatoes
 3 tablespoons chopped fresh basil
 1 teaspoon chopped fresh rosemary
 3/4 cup grated Parmesan cheese
 1 egg, lightly beaten
 2 teaspoons salt
 2 teaspoons pepper
1 Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve
about half of the insides.
2 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add
mushrooms and reserved zucchini insides, and sauté another 2 minutes.
3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey.
Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it
so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned,
about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir
in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture
from heat and set it aside.
Recipes 2 Page 1637

from heat and set it aside.
4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture.
Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375
degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.
Serves 4.
Recipes 2 Page 1638

Perfect Popcorn
August 28, 2007
11:54 AM
Perfect Popcorn
Updated.
Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to
pop, but you also want to keep the kernels from burning at the bottom of the pan. Until my
mother showed me her way of cooking popcorn, I usually took the easy way out and used (gasp!)
microwave popcorn, which by the way, is not that good for you.
Mom's method of making popcorn not only pops almost every kernel, it also prevents the kernels
from burning. She took it off of a Jiffy Popcorn box, she thinks. Here's how it goes:
 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
 1/3 cup of high quality popcorn kernels
 1 3-quart covered saucepan
 2 Tbsp or more (to taste) of butter
 Salt to taste
1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover,
remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method
first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels
to a near-popping temperature so that when they are put back on the heat, they all pop at about
the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the
popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Once
the popping slows to several seconds between pops, remove the pan from the heat, remove the
lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last
batch), and nothing burns.
5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot
pan.
6 Salt to taste.
Makes 2 quarts, a nice amount for two people, or for one hungry one.
Additional tips: From the comments section
a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well
distributed throughout the popcorn.
b If you leave a little crack open in when you cover the pan, the steam can escape and the
popcorn will be drier and crisper.
c Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder,
Recipes 2 Page 1639

c Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder,
chili pepper, curry powder, cumin, grated Parmesan cheese.
More ideas in the comments. Thank you and keep 'em coming!
Recipes 2 Page 1640

My Kind of Birthday Cake
August 30, 2007
1:18 PM
My Kind of Birthday Cake

A little fairy came by recently, questioning me about my taste in birthday cakes. Did I have a
favorite, by chance? A secret admirer wanted to know and was interested in placing an order, but
not until he got a sense of my cake crumb preferences and peeves.
"Nothing fancy or fussy," I said. "No candy do-dads, frosting roses, buttercream, pudding
centers, jams, jellies, dacquoise, and most importantly, nothing too sweet."
Chocolate Guinness cake. (Kim O'Donnel)

Frantically, he made some notes, and then looked at me, his eyebrow knitted.
"Well, is there anything about a birthday cake that you DO like?" he asked. "You've shared your
peeves but none of your preferences."
I closed my eyes for a minute, envisioning the perfect birthday cake. I like simple, homey cakes,
sometimes in a bundt shape or in a single springform layer. Red velvet comes to mind. Coffee
cake. Rum cake. Gingerbread.
"You know what, fairy," I said. "Maybe I should make my own birthday cake. I know you're
trying to be helpful, but really, I think I'll be happier if...
"You control everything?"
"That's one way of looking at it," I said, sheepishly.
Thoroughly annoyed, he tsked tsked me and then poofed into the air. A weird dream indeed.
Whatever was going on in my make-believe world has a ring of truth to it: I'm insistent on
simple, homey birthday cakes -- even when I make them for others -- and I'm a control freak
who'd rather bake my own.
For the past few years, I've been partial to the Very Good Chocolate Cake from "The Gift of
Southern Cooking," a lusciously moist layer cake cloaked in an intensely chocolate icing that
will make your teeth chatter. But I must admit, icing a two-layer cake is a struggle for this arts-
and-crafts-challenged gal, and even though the results are stellar, I'm usually ready for a nap in
the hammock after all the cake construction.
For this birthday girl, the ideal cake is one layer, with one simple coat of frosting that frees me
from coloring within the lines. And lo and behold, I recently found a new contender that is
blowing all the other crumbs off the cake display.
The latest cake to win me over comes from Nigella Lawson's "Feast." It is a single- layered
chocolate cake made, strangely enough, with a healthy portion of Guinness stout. Yes, there's
beer in my cake batter, and it's positively weird and wonderful, with gingery-spicy notes that
make beautiful music with the chocolate.
It is a damp cake and dark brown-black in color, similar to a gingerbread or a Caribbean black
cake. Stranger still, the beer batter is made on top of the stove with a whisk rather than with an
electric mixer, and then simply poured into a lined springform pan. The one-pot trick cuts down
on prep time as well, taking just about 15 minutes to assemble ingredients and warm up batter.
In her effort to mimic a pint of Guinness, Lawson cleverly suggests a fluffy cream cheese icing,
intended to resemble the head of the beer.
The results are neither too sweet nor too rich, the cake holding steady and moist, the icing just
enough to finish the job and make everything pretty (but not polished).
If you don't mind a little beer in your cake and chocolate with your suds, this will be the best pint
on a plate ya ever had.
P.S. Just found out that Food Network diva Giada De Laurentiis is also a birthday girl today.
Recipes 2 Page 1641

P.S. Just found out that Food Network diva Giada De Laurentiis is also a birthday girl today.
Anyone else we should be fete-ing? Chime in and join me for a piece of cake.
Recipe below the jump.
Chocolate Guinness Cake
From "Feast" by Nigella Lawson
Ingredients
Cake
1 cup Guinness stout (not the whole can)
1 stick unsalted butter (I substituted Earth Balance shortening seamlessly), sliced
¾ cup unsweetened cocoa powder
2 cups granulated sugar (superfine, if possible)
¾ cup sour cream (I substituted plain yogurt without a hitch)
2 eggs
2 ½ teaspoons baking soda
Icing
8 ounce cream cheese
½ cup heavy cream
Method
Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with parchment
paper.
Pour Guinness into a large saucepan, add butter and heat until melted. Whisk in cocoa powder
and sugar. In a small bowl, beat sour cream with eggs and vanilla and then pour into brown,
buttery, beery mixture and finally whisk in flour and baking soda.
Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45
minutes for doneness, poking a skewer in center.). Leave to cool completely in the pan on a
cooling rack, as it is quite a damp cake.
When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater,
until smooth (You may also do this with a food processor.).
Add cream and beat again until you have a spreadable consistency.
Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the
famous pint.
Yields about 12 slices.
By Kim ODonnel | August 22, 2007; 10:53 AM ET | Category: Chocolate , Dessert
Recipes 2 Page 1642

A Southern charm
September 5, 2007
12:34 AM
COOKBOOK REVIEW
A Southern charm
A new collection of cake recipes dives right into the butter, sugar and cream. It's
no use resisting.
By Charles Perry
IN a climate like the American South's, you'd think people would want light, refreshing
desserts -- sorbets, maybe. Actually, Southerners are crazy for cake.
Crazy-kooky-nutsy, with frosting on it. They make fruitcakes, angel cakes, chocolate cakes,
pound cakes, layer cakes of all kinds (they can't get enough of coconut cakes). They have
varieties you may never have heard of, such as Laine cake (a white cake with fluffy white
frosting and a custardy coconut, raisin and nut filling), and they keep inventing more.
Some are homey treats based on molasses or dried fruit, but the majority are madly rich. Most of
the 64 recipes in Nancie McDermott's just-published "Southern Cakes" call for reckless
quantities of cream, butter, sugar and eggs.
The resulting cakes tower grandly, they're plushly frosted, they ooze filling. Just try to resist
them. It will be a lesson in humility.
McDermott learned about Thai food while serving in the Peace Corps and is best known for her
half adozen books on Southeast Asian cooking.
The Asian cookbooks kept coming, but now here's "Southern Cakes," showing that the
persimmon doesn't fall far from the tree after all. On returning to the South, she writes, she has
enjoyed taking "a long, sweet look at Southern food in general and Southern baking in
particular."
For a generation, people have been amazingly impressed when anybody makes a cake from
scratch. In fact, as I found when cooking my way through eight recipes in this book, it's absurdly
easy. Your mixer creams the butter and sugar with no effort from you, then you mix in the eggs,
liquid and flour, and bingo: batter. The baking part is no more difficult than with a mix.
True, frostings can be more troublesome, and I tend to trust a candy thermometer when higher
densities of sugar syrup are involved, rather than relying on the traditional method of evaluating
thread or soft-ball stages. My main criticism of McDermott's book is that I wish she had put in
temperatures more often for the frostings. Otherwise, these recipes are very well worked out,
written clearly enough for a novice to handle.
There is a specific Southern repertoire of cakes, such as the fabled Lady Baltimore (a white cake
with seven-minute frosting and fruits and nuts in the filling). Still, a lot of Southern cakes are
local variations on ideas familiar elsewhere. Everybody makes devil's food cake, right? Aha, but
not necessarily with a whipped-cream filling, as in Celestial chocolate cake.
And Southerners are still alive to the charms of an old-fashioned yellow cake with chocolate
fudge frosting. The recipe for Sybil Pressly's buttermilk cake in McDermott's book has a faint
buttery tartness, and its frosting gets a spicy bite from brown sugar. These are attractions many
of us have denied ourselves in our mad quest for ultra-chocolate cakes.
Hummingbird cake is essentially a carrot cake made with pineapple, bananas and pecans in place
of the carrots. So it's moist and exotic, and, characteristically, makes no pretense of being health
food. Slathered with cream cheese frosting, it is definitely not going to leave you as slender as a
hummingbird. On top of all those seductions, it's about the easiest cake in the book -- you don't
Recipes 2 Page 1643

hummingbird. On top of all those seductions, it's about the easiest cake in the book -- you don't
even have to cream butter, just stir the ingredients together.
The thing Southern cake-makers are perhaps best known for is a goofy fondness for strange
ingredients. They may put in mayonnaise (well, it's basically egg yolks, oil and lemon juice, so
why not?) or even tomato soup. "Southern cooks don't keep the key ingredient a mystery,"
McDermott writes, "we find quirkiness attractive, and tomato soup cake is pretty, easy and
simply delicious."
In the quirk department, take orange slice cake, basically a cross between date-nut bread and an
orange-glazed fruit cake, except for the presence of orange slice candies from a cellophane bag
in the supermarket candy aisle. That may sound bizarre, but the chopped orange slice candies
work perfectly well in cake. Think of them as a substitute for candied citron peel, with a more
pleasant jelly-candy texture.
Every recipe has a charming headnote, often showing a bit of historical research, and about a
third are illustrated with color photos. McDermott's handy introductory chapter on cake baking
includes the very Southern advice to buy butter on sale and keep it in the freezer "so you are
baking-ready 24/7."
Delicious cake, dazzling frosting
The "everyday" cakes include Ocracoke Island fig cake (a spice cake from North Carolina's
Outer Banks, made with figs and walnuts and topped with a buttermilk glaze) and a blueberry
cake (pretty much blueberry muffins baked in a cake pan) from the Shenandoah Valley of
Virginia. Along with these homey items, McDermott presents a couple of wild ones. Japanese
fruitcake is not Japanese in the slightest -- it's four alternating layers of fruited and plain cake
with a filling of lemon coconut glaze. This is one case in which McDermott's research has turned
up no explanation for the name. (I suspect Southerners thought it looked like a pagoda.)
For my money, the grandest-looking cakes in this book are the brown sugar pound cake baked in
a tube pan with a lush mass of caramel glaze drooling down its sides, and the classic coconut
cake, with its feathery, dazzling white frosting. When I brought the coconut cake to the office,
people in the street were literally lunging at it.
That's the thing about this book. I've always been a pie-oriented guy, insofar as I've bothered
with dessert at all. McDermott has made a convert of me. She's shown me that if you want to
impress people all to heck, nothing beats a great big cake loaded with frosting.
Call me crazy. But first, have just one slice. . . .
Brown sugar pound cake with caramel glaze
Total time: 45 minutes, plus baking and cooling time for the cake
Servings: 10 to 12
Note: Adapted from "Southern Cakes."
Cake
Ingredients
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 tsp. vanilla
1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
1 (1-pound) box dark brown sugar
1/2 cup white sugar
5 eggs
Recipes 2 Page 1644

1/2 cup white sugar
5 eggs
1. Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside.
Into a small bowl, pour the milk and add the vanilla; set aside.
3. With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three
batches, then add all of the white sugar, beating after each addition. Add the eggs one by one,
beating well after each addition.
4. Reduce the speed to low and add half of the flour mixture and then half the milk, beating until
the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk
in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely
browned at the edges, springs back when lightly touched at the center and a wooden skewer
inserted into the center comes out clean, about 1 hour and 10 minutes.
5. Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the
cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool
completely. When cool, glaze with caramel glaze.
Caramel glaze
Ingredients

1/2 cup evaporated milk
4 cups sifted powder sugar
1 tsp. vanilla
1. In a large saucepan, place the butter and brown sugar over medium heat. Stir until the butter
melts and blends with the brown sugar to a smooth sauce, 2 to 3 minutes.
2. Add the milk and let the icing come to a gentle boil. Stir well, remove from the heat and add
the powdered sugar and vanilla. Beat well with a mixer, whisk or spoon until the glaze thickens
and loses a little of its shine, 1 or 2 minutes.
3. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.
Each of 12 servings: 840 calories; 8 grams protein; 129 grams carbohydrates; 1 gram fiber; 34
Classic coconut cake with White Mountain coconut icing
Total time: 1 hour, 45 minutes, plus baking and cooling time for the cake
Servings: 10 to 12
Note: Adapted from "Southern Cakes." You can make this with packaged sliced coconut, but
fresh really is better. Hold the coconut over a bowl or pan, with the three "eyes" toward you;
strike it with a hammer at what would be its equator line. Continue to strike it in single blows
around that "line" until it is cracked. Use a knife to pry the coconut meat from the shards of shell
(stick the knife between the brown shell and the tan skin of the meat). It's easy to trim the skin
with a vegetable peeler.
Cake
Ingredients
Recipes 2 Page 1645

Ingredients
3 cups flour
1/2 tsp. salt
1 cup milk, or juice from a fresh coconut plus enough dairy milk to make 1 cup
1 tsp. vanilla
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1. Heat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
2. In a mixing bowl, combine the flour, baking powder and salt; set aside. Place the milk in a
small bowl and stir in the vanilla; set aside.
3. Using a mixer, beat the butter at medium speed until creamy. Add the sugar and continue
beating, stopping to scrape down the sides, until the mixture is light and evenly combined. Add
the eggs, one at a time, beating well each time, until the mixture is thick and smooth.
4. Add about a third of the flour mixture to the batter and beat well at low speed. Add about half
of the milk, beating well. Add another third of the flour mixture, followed by the rest of the milk
and then the remaining flour mixture, beating well each time until the mixture is thick and
smooth. Quickly scrape the batter into the cake pans, dividing it evenly. Bake until the cakes are
golden brown, spring back when lightly touched in the center and begin to pull away from the
sides of the pans, 25 to 30 minutes.
5. Remove the cake pans from the oven and leave on a wire rack for 10 minutes. Turn the cakes
out onto wire racks or plates, then turn the layers top side up and allow to cool completely.
White Mountain coconut icing and assembly
Ingredients
1 cup sugar
1/2 cup water
2 egg whites
1/2 cup (approximately) blackberry jam, optional
3 cups freshly grated coconut or sweetened shredded coconut
1. Place the sugar with one-half cup water in a small pan and stir to dissolve. Bring the mixture
to a gentle boil and cook without stirring for 3 minutes. Then boil for 5 to 10 minutes more,
stirring often, until the syrup has thickened and will form a thread about 2 inches long when
poured from a spoon, or a candy thermometer reads 238 degrees. Remove from heat.
2. While the syrup is boiling, beat the egg whites in a large mixer bowl at high speed until they
are bright white and shiny and pillow up into voluminous clouds. Pour the thickened syrup into
the egg whites and continue to beat at high speed until the icing becomes fluffy and holds a peak,
4 to 5 minutes.
3. Place one cake top-side down on a serving plate. Spread the optional jam over it, then cover it
generously with icing and sprinkle with coconut. Place the second layer on top of the first, top
side up. Ice the sides of the cake to help keep it steady, then spread icing generously over the top,
completely covering the cake.
4. Place the serving plate on a cookie sheet to catch any loose coconut and sprinkle coconut all
over the cake. Gently pat handfuls of coconut onto the sides and top to cover bare spots.
Recipes 2 Page 1646

Celestial chocolate cake
Total time: 1 hour, 40 minutes, plus cooling time

Servings: 10 to 12
Note: Adapted from "Southern Cakes." Because the filling is made of whipped cream, it may
begin to break down if the cake is left in a warm location for too long. Be sure to serve soon after
completion.
Cake
Ingredients
1 cup cocoa
2 3/4 cups flour
2 tsps. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) butter, plus additional for greasing pans
2 1/2 cups sugar
1/2 tsp. vanilla extract
4 eggs
1. Heat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
2. Place the cocoa in a small mixing bowl and pour 2 cups boiling water over it. Stir well with a
fork until smooth, and set aside to cool.
3. Put the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to
mix well. Set aside.
4. With a mixer, beat the butter and sugar at high speed until well combined. Add the vanilla and
then the eggs, one at a time, beating well after each until the mixture is smooth and light.
5. Add the flour mixture in four batches, beating after each addition only until the flour
disappears. Alternate with the cocoa mixture in three batches, beating after each just enough to
combine everything into a smooth, luscious batter, stopping once or twice to scrape down the
sides of the bowl.
6. Divide the batter among the three cake pans. Bake until the cakes spring back when touched
lightly in the center and are beginning to pull away from the sides of the pans, 25 to 30 minutes.
7. Place the cake pans on wire racks and cool the cake layers for 10 minutes. Then gently turn
them out onto wire racks to cool completely, top side up.
Whipped-cream filling
Ingredients
1 cup heavy whipping cream, very cold

1/4 cup powdered sugar, sifted
1 tsp. vanilla
Recipes 2 Page 1647

1 tsp. vanilla
1. In a mixer bowl, combine the cream, sugar and vanilla and beat until thick and luscious. Cover
and refrigerate until you are ready to complete the cake.
Chocolate frosting
Ingredients
1 (16-ounce) package semisweet chocolate bits, about 2 3/4 cups

1/2 cup heavy cream
1 cup (2 sticks) butter, cut into chunks
2 /2 cups powdered sugar, sifted
1. In a medium saucepan, combine the chocolate bits, cream and butter. Cook gently over
medium heat, stirring often to help the butter and chocolate to melt, and to avoid letting the
mixture come to a boil. When the chocolate and butter have melted, transfer the mixture to a
medium bowl and allow it to come to room temperature. Add the powdered sugar and beat well
at medium speed until thick enough to spread, stopping often to scrape down the bowl.
2. To complete the cake, place the first layer, top side down on a serving plate and spread half
the whipped cream filling almost to the edge. Cover with a second layer, top side down, and
spread the remaining whipped cream filling. Place the third layer, top side up, over the filling.
Spread the chocolate frosting over the sides and then top of the cake.
Recipes 2 Page 1648

pecan spice layer cake with cream cheese frosting
September 5, 2007
12:54 AM
pecan spice layer cake with cream cheese

frosting
Gourmet | April 2007
elegant.
subscribe to Gourmet
ingredients
For cake
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and
softened, plus additional for buttering pans
3/4 teaspoon salt
For frosting
Recipes 2 Page 1649

preparation
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter
and flour cake pans, knocking out excess flour.
Sift together cake flour, baking powder, baking soda, salt, and spices
into a large bowl.
Beat together butter (1 1/2 sticks) and brown sugar in another bowl
with an electric mixer (fitted with paddle attachment if using a stand
mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes.
Beat in eggs 1 at a time, beating well after each addition, then beat in
vanilla. Reduce speed to low, then add flour mixture and sour cream
alternately in batches, beginning and ending with flour mixture and
mixing until batter is just smooth. Mix in pecans until just combined.
Spoon batter evenly into pans, smoothing tops, then rap pans once or
twice to expel any air bubbles. Bake until pale golden and a wooden
pick inserted in center of cakes comes out clean, 30 to 35 minutes.
Cool 10 minutes in pans on racks. Run a thin knife around edge of
pans, then invert racks over pans and reinvert cakes onto racks to cool
completely.
Make frosting:
Beat together cream cheese, butter, and zest in a bowl with clean
beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in
confectioners sugar and stir with a wooden spoon until just combined,
then add lemon juice and beat at medium-high speed until frosting is
smooth.

Halve each cake layer horizontally with a long serrated knife using a
gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large
plate and spread with about 3/4 cup frosting. Stack remaining cake
layers, spreading about 3/4 cup frosting on each layer and ending with
top cake layer cut side down. Spread top and side of cake with
remaining frosting (about 3 1/2 cups) and coat side of cake with
pecans (1 1/3 cups), gently pressing to help them adhere.
Cooks' notes:
• Cake layers (not split) can be kept, wrapped individually in plastic
wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1
week. If frozen, thaw in bags at room temperature, about 2 hours.
• Frosting can be made 1 day ahead and chilled, covered. Bring to
Recipes 2 Page 1650
• Frosting can be made 1 day ahead and chilled, covered. Bring to
room temperature, then stir until smooth before using.
• Cake can be assembled and frosted 8 hours ahead, then kept, loosely
covered with plastic wrap, at room temperature.
Makes 10 servings.
Recipes 2 Page 1651

3:32 PM
Filling
frozen
Topping
1/2 cup flour
1/4 cup sugar
Pinch of salt
the baking dish.
Makes 6 servings.
Recipes 2 Page 1652

Recipes 2 Page 1653
3:17 PM

Bastianich.
Recipes 2 Page 1654

4:12 PM

1 cup sugar
2 extra-large eggs
from the pan.
Recipes 2 Page 1655

Lemon Yogurt Cake
4:14 PM

3 extra-large eggs
for the glaze:

in. Cool.
Recipes 2 Page 1656

Recipes 2 Page 1657
5:02 PM


undrained



Recipes 2 Page 1658

5:13 PM
serves 4
1kg Courgettes
1 tbsp olive oil
1 tsp brown sugar
1 1/2 tbsp raisins
a further minute.
Recipes 2 Page 1659

5:14 PM
Serves 8

Ingredients
For the filling:
For the base:
1 egg yolk
3-4tbsp cold water
Method
Recipes 2 Page 1660

the tin.
Recipes 2 Page 1661

5:16 PM
Serves 4

Ingredients
1 tbsp olive oil
½ tsp paprika
sea salt
Method
Recipes 2 Page 1662

Recipes 2 Page 1663
Black Bean Salad
9:41 AM
Black Bean Salad

beans)
1 Tbsp olive oil
Serves 6 to 8.
Recipes 2 Page 1664

7:16 PM
Snap!
By Susan Taylor
like them crisp."
crispness.
Recipes 2 Page 1665

sell the product).
example."
Adding that crunch
Chopped peanuts
Fresh bacon bits
Chow mein noodles
Jicama
Crystallized ginger
Recipes 2 Page 1666


Yield: 4 servings
Ingredients
8 strips bacon
Ruby red shrimp

Yield: 4 servings
adhere better.
Ingredients
6 cups olive oil

2 cups canola oil
1 cup cornstarch
Recipes 2 Page 1667

4 sprigs rosemary
2 sprigs mint

Yield: 6 servings
Ingredients

3 Tbsps. honey
Breakaway croutons

Yield: 1 cup
Recipes 2 Page 1668

Ingredients
Recipes 2 Page 1669

7:18 PM

meal anymore?
reach for a beer.
sandwiches.
a picnic basket.
enough.
Recipes 2 Page 1670

sunny day.
Muffuletta

Servings: 8
water.
Ingredients

the loaf.
Recipes 2 Page 1671


Servings: 4
Ingredients

6 large eggs
1 Tbsp. milk
Salt, pepper
on top.

Servings: 4 to 6
Ingredients

Coarse sea salt
1 baguette
Recipes 2 Page 1672

Shooter's sandwich

Servings: 4 to 6
Ingredients

Cooking recipes
Recipes 2 Page 1673

8:03 PM
From Newsday
FOOD COLUMN

By Sylvia Carter
Beauty, Tribute.
yard had more sun.
contended.
there ahead of him.
Ingredients
For fruit:
Recipes 2 Page 1674

1/4 cup sugar
Juice of 1/2 lemon
1/4 cup cold water
For topping:

3 Tbsps. sugar
lightly.
cream if you like.
Ingredients

2 tsps. lemon juice
juice.
to look for.
Recipes 2 Page 1675

to look for.
Ingredients
For berries:
Sugar, to taste
For shortcake:
2 cups flour
1/2 tsp. salt
1 Tbsp. sugar
2 cups heavy cream
or until golden.
more if you like.
Recipes 2 Page 1676

Recipe of the week
8:04 PM
Recipe of the week


Yield: 4 servings
Ingredients

1/4 tsp. salt
Recipes 2 Page 1677

10:50 PM

me.
area.
June 24, 3 pm
Copperfields
Petaluma
7 07.762.0563
GLAMOUR MAGAZINE:
Recipes 2 Page 1678

Gnocchi Recipe
fine grain sea salt
Serves six.
Recipes 2 Page 1679

Chicken Paprikish
12:16 PM
Chicken Paprikiash
Makes 6 servings

1 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream



minutes



Recipes 2 Page 1680

Recipes 2 Page 1681

Martha's Chinese Chicken Salad
July 14, 2007
10:51 AM
Martha's Chinese Chicken Salad
Updated. From the recipe archive.

No, not that Martha. This Martha is a friend of my friend Suzanne, who prepared her favorite
chicken salad for a gathering of girlfriends a while back. A great recipe for summer picnics (you
might want to double the recipe).
1/2 lb. white chicken meat, cooked and shredded
1/4 cup soy sauce (use wheat-free soy sauce for gluten-free version)
1 teaspoon sherry
1 Tablespoon sugar
High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 oz. bean threads (one bunch)
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds
Sauce:
2 Tbsp sugar
1 teaspoon salt
3 Tbsp oil
1 Tbsp dark sesame oil
3 Tbsp vinegar
1 Using two forks, shred the cooked chicken (if you don't have any already cooked, poach
Recipes 2 Page 1682

chicken pieces in simmering water until no longer pink inside). Mix soy sauce, sherry and sugar
in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper
towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little
crispy and to bake in the seasoning. Set aside.
2 Put 3/4 inch of high smoke point cooking oil (such as grapeseed oil, or peanut oil) into a small
saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles.
Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting
one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately
sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads
at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and
place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.
3 Cut your green onions, shredding them lengthwise as shown. Toast your chopped almonds, or
chop your toasted almonds; toast your sesame seeds. (Heat a thin skillet to medium high heat,
add the seeds - or nuts, don't do them both together - stir frequently until they begin to brown,
remove from heat, they will continue to cook. Let cool to room temp.)
4 Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix
all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and
sauce.
Serves 4 to 6.
Recipes 2 Page 1683

Plum and Peach Crisp
July 15, 2007
3:00 PM
Plum and Peach Crisp

July 12, 2007 | by Heidi
My friend Whitney had a baby girl last week, so Wayne and I decided to drive over to Berkeley
to pay a visit to the new arrival and enjoy a nice lunch. I didn't want to show up empty handed,
so we decided to put the remainder of the plums from the last post to use in a rustic plum and
peach crisp - with plenty of extra crisp, or crumble, or whatever you call the topping part. I
suspect I'm like many of you in liking a high crisp to fruit ratio. When it comes down to it, I'm
after a spoonful of oat-flecked crumbly crust, some deliciously warm and fragrant fruit, paired
with a dollop of cold, creamy vanilla ice cream. I'm not sure it gets much better.
In my mind a good crisp recipe incorporates a few other considerations as well. First off, I don't
like overcooked, un-textured fruit, so I keep my cooking time relatively short compared to other
crumble or crisp recipes. Just enough to get my topping nice and golden.
Also along these lines, use fruit that is ripe, but not overly ripe. You want the fruit to retain shape
and texture. Too ripe it goes to mush. Not ripe enough, you'll fight the stone fruits through the
entire slicing and pitting process. They let you know when they are ready.
I also scale back on the sugar a bit. A lot of crisps, cobblers, and crumbles (or pies for that
matter) are overly sweet. I try to make my crisps just sweet enough - because when you pair an
overly-sweet crisp or cobbler with a big scoop of sweet vanilla ice cream, it's a bit much.
The only time-intensive part of a recipe like this is cutting the fruit. I'm sure some of you will ask
about using frozen fruit. While it isn't quite the same, I've used frozen fruit in crisps and cobblers
on occasion with success. Someone also suggested cutting and freezing segments of my plum
bounty for use later in the year - great idea.
Thanks to everyone who sent me emails encouraging a visit to my neighbor last week. I'll keep
you posted on that front. Also! I heard from Barry, the Unwilling Cook last week - I'll post an
update from him soon as well.
Enjoy the crisp recipe, and feel free to swap in your favorite stone fruits and berries. You could
also do individual versions in ramekins as well.
Subscribe to this feed
Plum and Peach Crisp Recipe
A couple other notes about this recipe: In addition to being very sweet, most crisp/crumble/
cobbler-type toppings are big-time butter bombs - unnecessarily so. I tried to scale back a bit
here without sacrificing taste or texture, and used yogurt to keep things moist. You can sweeten
the fruit part to taste with whatever sweetener you prefer. Honey might work nicely with all
Recipes 2 Page 1684

the fruit part to taste with whatever sweetener you prefer. Honey might work nicely with all
peaches, etc.
Fruit:
1 pound ripe peaches
1 pound ripe plums
1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)
a scant 1/2 teaspoon orange blossom water (opt)
Crisp:
3/4 cup rolled oats
3/4 cup white whole wheat flour (all-purpose flour)
big pinch of salt
1/3 cup yogurt
Special equipment: 8x8 square baking dish or equivalent
Preheat the oven to 400F degrees.
Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively chubby slices and then
cut them again in quarters or thirds. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the
fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the
fruit to an 8-inch square baking dish (or your favorite equivalent-sized, deep-sided, solid-
bottomed tart pan).
To make the topping combine the oats, flour, and sugar together in a medium bowl. Stir in the
butter, and then the yogurt and mix until everything comes together in a dough-like texture.
Sprinkle the crumble evenly over the plum and peach mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the
topping is golden. Sprinkle a bit more sugar on top as it comes out of the ovens, and if you have
a lemon onhand, grate a bit of zest on top (optional). Enjoy warm or at room temperature.
Recipes 2 Page 1685

Chipotle Lime Bacon-Wrapped Shrimp
July 17, 2007
7:03 PM
Chipotle Lime Bacon-Wrapped Shrimp
When I put the call out a few weeks ago for July 4th grilling suggestions, Simply Recipes reader
Chuck mentioned bacon-wrapped shrimp. I'm sure this is a standard fare for many of you, but I
can't remember ever eating bacon-wrapped shrimp, let alone making it. But boy, it sounds good,
doesn't it? Wonderfully indulgent. You actually don't need anything beyond some good quality
jumbo shrimp and bacon; they were perfectly delicious paired on their own the first time I made
them. That said, dressing them up a bit with some lime juice and chipotle seasoning adds some
fun layers of flavor (think Remy in Ratatouille when he starts combining foods).
12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)
1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the
shrimp in the lime chipotle mixture; make sure each piece is well coated.
2 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
3 Working one at a time, wrap a half piece of bacon around each piece of shrimp. If you are
grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the
grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water
for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon
Recipes 2 Page 1686

for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon
onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined
with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the
bacon-wrapped shrimp.
4 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until
shrimp is pink and the bacon is crisp.
Makes 12 pieces.
Recipes 2 Page 1687

Strawberry Watermelon Agua Fresca
July 17, 2007
7:04 PM
Strawberry Watermelon Agua Fresca
Head into any taqueria here in the West and likely you'll find agua fresca (translated literally
"fresh water") for sale as well. The standard flavors are tamarindo (made with tamarind),
horchata (rice and cinnamon), and jamaica (hibiscus), but you can make agua fresca, a cooling,
refreshing drink, from almost any juicy fruit. They were selling this combination - watermelon
and strawberry - at Whole Foods today. The samples were so good I had to make some for
myself when I got home. I think they would freeze well, too, as a fruit popsicle (without the
added water, and maybe a bit more sugar).
1 pound diced seedless or seeded watermelon (without rind), about 3-4 cups
8 ounces strawberries, stems removed (about a pint)
1 Tbsp lemon or lime juice
1 Tbsp sugar
1/4 to 1/2 cup cold water
Put all ingredients into a blender and blend until smooth. If you want, you can strain the purée
through a mesh sieve, to strain out any pulpy pieces that didn't get broken up in the blender.
Adjust the ingredients to taste.
Makes 4 cups.
Links:
Horchata - from Jen Maiser of Life Begins at 30
Horchata Arroz Marrón del Jazmín - made with brown jasmine rice, from Piegirl
Jamaica Flower Iced Tea from Heidi of 101 Cookbooks
Recipes 2 Page 1688

Fingerling Potatoes with Herb Vinaigrette
July 17, 2007
7:05 PM
Fingerling Potatoes with Herb Vinaigrette
I made these fingerling potatoes a few days ago as part of a composed salad and we loved them
so much I made them again tonight just on their own, to accompany steak. These potatoes can be
served warm, room temp, or cold. Chilled, they are perfect for hot summer days. Key ingredients
are the vermouth and the chopped fresh herbs.
2 pounds red or yellow fingerling potatoes (small new potatoes), scrubbed and halved
Kosher salt
1/4 cup dry vermouth
1/4 cup lemon juice
1 small shallot, minced (about 2 Tbsp)
1 1/2 teaspoons minced fresh thyme leaves
1 Tbsp minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1/2 teaspoon of Dijon mustard
Pinch of sugar
1 Place potatoes in a 5 or 6-quart pot. Cover with cold water by an inch. Bring to a boil. Add a
teaspoon of salt. Lower the temperature and let simmer until tender (so that the tines of a fork
can easily penetrate the potatoes), about 6-8 minutes.
2 While potatoes are cooking, assemble the herb vinaigrette. Whisk together in a small bowl the
lemon juice, olive oil, shallot, thyme, basil, oregano, mustard, sugar, and salt and pepper.
3 Strain potatoes from the water; place the potatoes in a large bowl. Sprinkle generously with salt
and pepper. Add the vermouth and toss. Let sit for one minute. Add the herb vinaigrette. Gently
toss until all potatoes are coated with the vinaigrette. Let sit for at least 10 minutes.
Serves 6-8. Serve slightly warm, room temperature, or chilled.
Inspired by a salad recipe in Cook's Illustrated.
Recipes 2 Page 1689

How to Peel and Devein Shrimp
July 17, 2007
7:06 PM
How to Peel and Devein Shrimp
My friends Becca (Biloxi, Mississippi) and Carole ("Nawlins", Louisiana) are probably
scratching their heads reading this ("What? You need to show people how to peel a shrimp?")
But if you, like me, did not grow up on the Bayou or in some other land of shrimp bounty, you,
like me, might be scratching your head wondering how to unsheathe your tasty shrimpies from
their shells upon your first encounter with them. Here's the technique Becca taught me (thank
you m'dear). She also informed me that the best shrimp are from the Gulf of Mexico by the way,
and that you should always buy them in the shell.
Note: Shrimp need to be kept cold. While you are working with them, keep them in on ice, or in
ice water. See this link about seafood safety.
1 Pull off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the
shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place
shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.
Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer
Recipes 2 Page 1690

Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer
edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of
flavor, so there is something to be said for cooking shrimp with their shells on.
3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
4 If you can see it, remove and discard the vein the runs along right under the surface of the
back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to
cook.
Recipes 2 Page 1691

Poached Salmon
July 20, 2007
4:42 PM
Poached Salmon
Updated. From the recipe archive.

This poached salmon recipe is one of the first recipes my father taught me a few years ago. It's
his favorite way to prepare salmon because not only can it be prepared in 10 minutes or less, but
it doesn't stink up the house the way broiling or frying salmon can, and it tastes simply delicious.
1 to 1½ pounds salmon fillets
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Recipes 2 Page 1692

Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat.
Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness.
Do not overcook. Serve sprinkled with freshly ground black pepper.
Serves 2-4.
Recipes 2 Page 1693

How to Make Perfect Hard Boiled Eggs
July 20, 2007
4:42 PM
How to Make Perfect Hard Boiled Eggs
I love hard boiled eggs. For years I ate one every morning until my doctor told me that you
shouldn't eat the same food every single day. So now I eat them only a couple of times a week.
Sometimes with a little salt, usually without. Used to be that people were scared of eating eggs
because of the cholesterol in the egg yolks. Now research has found that eggs help lower bad
cholesterol while raising the good cholesterol that bodies need. When it comes to boiling eggs,
the biggest problem is that people can easily over-cook them, leading to a dark green color
around the yolk, and a somewhat sulphuric taste. Here's a my method for cooking hard boiled
eggs so that they don't get over-cooked:
1 First make sure that you are using eggs that are several days old. If this is Easter time, and
everyone is buying their eggs at the last minute, buy your eggs 3 days in advance of boiling. (See
the reference to using old eggs in Harold McGee's On Food and Cooking). Hard boiling farm
fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are
difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel
then.
2 Put the eggs in a single layer in a saucepan, covered by at least an inch of cold water. Starting
with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding
a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs
that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't
have a problem with it and I usually add a little vinegar. Put the burner on high and bring the
eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few
seconds.
3 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I
usually skip this step because I don't notice the eggs boiling until they've been boiling for at least
a minute! Also, if you are using an electric stove with a coil element, you can just turn off the
heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
4 After a minute, remove the pan from the heat, cover, and let sit for 10-12 minutes. If you are
doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg,
removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done,
cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but
sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared
to the amount of water, it can take a couple minutes more. When you find the right time that
works for you given your pan, the size of eggs you usually buy, the type of stove top you have,
stick with it.
I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered,
for up to 15 minutes (sometimes even more) without the eggs getting overcooked.
5 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if
you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain
again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs.
Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be
Recipes 2 Page 1694

Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be
eaten within 5 days.
Recipes 2 Page 1695

Corn Pancakes
July 20, 2007
4:45 PM
Corn Pancakes
Makes 12 4-inch pancakes
A lovely change of pace from the everyday
breakfast pancake, serve them with maple syrup
or, for a savory dish, top with crème fraîche and
chopped chives.
2 cups corn kernels

1 cup whole milk
2 large eggs
2 Tbs. unsalted butter, melted
1 tsp. granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1. Bring pot of lightly salted water to a boil, and cook corn kernels 1 minute. Drain well.
2. Combine milk, eggs, and butter in bowl, and beat well. Sift together flour, sugar,
baking powder and salt; fold into egg mixture. Fold in corn kernels. Let batter rest 20
minutes.
3. Spray griddle or large nonstick skillet with cooking spray, and heat over medium heat.
Pour batter onto cooking surface in 1/4-cup amounts. Cook until bottoms of pancakes
are set and golden; flip over, and cook other side of pancakes until golden. Repeat
until all batter is used up. Serve hot.
PER SER VING: 110 CAL; 4G PROT; 4G TOTAL FAT (2G SAT. FAT); 16G CARB; 40MG CHOL; 370MG SOD; 1G FIBER ; 2G
SUGAR S
Recipes 2 Page 1696

Chinese Chicken Salad
July 20, 2007
4:45 PM
Chinese Chicken Salad

Prep: 35 min
Makes 4 servings, about 2 cups each
Vegetable oil
2 ounces cellophane noodles (bean threads)
2 cups shredded cooked chicken
1/2 small head iceberg lettuce, shredded
(3 cups)
1 small carrot, shredded (1/2 cup)
1/2 cup canned shoestring potatoes
1 tablespoon sesame seed, toasted
1/3 cup mayonnaise or salad dressing
1 tablespoon sugar
2 tablespoons white vinegar
2 tablespoons hoisin sauce
1 tablespoon chopped green onion
1. Heat vegetable oil (1 inch) in wok or 3-quart

saucepan to 425 degrees. Fry one-fourth of the noodles at a
time in oil about 5 seconds, turning once, unpuffed;
drain on paper towels
2. Place half of the noodles, chicken, lettuce,

carrot and shoestring potatoes in large bowl. Sprinkle
with sesame seed
3. Mix remaining ingredients except onion. Pour

over chicken mixture. Top with remaining noodles
and the onions. Toss before serving. Cover and refriger-
ate any remaining salad

(Saturated 6g); Cholesterol 70mg; SOdium 520mg;
Recipes 2 Page 1697

Hearst Castle Shortbread Cookies
July 26, 2007
11:35 AM
Hearst Castle Shortbread Cookies

July 25, 2007 | by Heidi
This week I'm sharing with you a beautiful, buttery shortbread cookie recipe. I encountered it
while on a mini road-trip late last week. Wayne and I packed up the car and headed south down
the California coast to our destination, a beach front campsite in San Simeon, Ca - better known
as the home of Hearst Castle. This was my first visit to La Cuesta Encantada, and for those of
you aren't familiar with the lavish estate, well.....it is certainly a sight to see.
When you visit William Randolph Hearst's famous estate you have the choice of five different
tours. We opted for the one that took us through a few parts of the property I was interested in,
namely the pools, the view from the top floor, and of course the kitchen. I posted a few extra
pictures here. The morning after we finished our visit we were strolling around neighboring
Cambria village when I stumbled on the Castle Cookbook, a 100 page collection of historic
menus and recipes. The bounty of the property was evident in the food served there, as
highlighted in this passage from the cookbook...
"...Fresh eggs were delivered to the castle each day. the dairy furnished milk, cream, cheeses,
and butter. Fruits and nuts were picked from the orchards: oranges, lemons, persimmons, pears,
apples, tangerines, apricots, prunes, plums, nectarines, figs, grapefruit, mulberries, kumquats,
peaches, avocados, quince, many kinds of berries and black and English walnuts..."
I can attest to this legacy, as a visitor I saw many bejeweled kumquats and oranges ripe for the
picking on trees lining the road up to the main house.
So, which recipe to try from The Castle Cookbook? It's brimming with recipes like red caviar
canapes, baked apples, cheese puff ups, Yorkshire pudding, popovers, and fruit salads. I decided
to try the shortbread recipe, I love a good shortbread, and this versions was a bit different. I don't
normally use any leavener in my shortbread cookies - the castle version adds a bit.
Recipes 2 Page 1698

normally use any leavener in my shortbread cookies - the castle version adds a bit.
The shortbread cookies baked up beautifully, and the touch of baking powder added a delicate
lightness to the cookies that I appreciated. I thought the shortbread would go along nicely with a
big bowl of the stunning Lapin cherries I received from the Batch Family in Manson,
Washington. The plan was to take the cherries and shortbread to share with my wine club.
I like my shortbread straight, but this is the kind of cookie that lends itself nicely to various add-
ins. Some suggestions: powdered ginger & chopped crystalized ginger, lots of citrus zest,
cinnamon and spice, chocolate shaving or just dunk on corner of your cookies in a bit of melted
chocolate - other ideas?
Hearst Castle Shortbread Recipe
This is a shortbread inspired by the version published in The Castle Cookbook by Marjorie
Collard and Ann Marie Lopez. I added a few of my own touches and elaborated on the
instructions - the end result is a perfectly light and buttery shortbread cookie with just the right
amount of sweetness.
1 pound unsalted butter
1 vanilla bean (optional)
Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set
aside.
In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again,
scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla
extract. If you have a vanilla bean slit it open along its entire length, scrape out the vanilla bean
paste from the interior of the bean, and add this to the mixer as well. Add the flour mixture in
two additions. Stir until everything comes together into a thick dough.
Turn the dough out onto a countertop and divide into two pieces, there is quite a bit of dough, so
cutting it into two pieces just makes it easier to roll out later on. Press each piece of dough out
into a flat patty an inch thick. Wrap each piece in plastic and chill completely in the refrigerator -
about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-
inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a
parchment (or Silpat) lined baking sheet.
Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.
Makes 3 or 4 dozen tiny cookies - more or less depending on the size of your cutters.
Recipes 2 Page 1699

5:53 PM
NUTRITION PROFILE:
Healthy Weight
Makes 4 servings
1/2 teaspoon salt
ADVERTISEMENT
30 minutes.
Recipes 2 Page 1700

5:55 PM

USER RATING
NUTRITION PROFILE:
1/4 teaspoon salt
ADVERTISEMENT
the beans.
Recipes 2 Page 1701

TORTILLA CHIPS
5:57 PM
TORTILLA CHIPS
NUTRITION PROFILE:
Weight
than store-bought.
4 corn tortillas
Salt to taste
minutes.
for up to 2 months.
Recipes 2 Page 1702

QUICK GUACAMOLE
5:57 PM
QUICK GUACAMOLE
NUTRITION PROFILE:
serving.
1/4 teaspoon salt
combine.
(16% dv).
Recipes 2 Page 1703

8:15 PM
Recipe of the week



Yield: 2 servings
Ingredients

about 10 minutes.
Recipes 2 Page 1704

Shortbread Cookies
10:06 PM
Shortbread Cookies
More photos
3 c ups flour
1 teas poon s alt
1 c up s ugar
Recipes 2 Page 1705

Recipes 2 Page 1706

Strawberry Milk
10:07 PM
Strawberry Milk
1 - 2 c ups milk
1 to 3 T bs p honey
Recipes 2 Page 1707

Flic kr photo s et
Recipes 2 Page 1708

5:17 PM
C upc akes:
2 large eggs
Fros ting:

Recipes 2 Page 1709

5:18 PM
alternative.
1 T bs p milk
1 teas poon s alt
1 T bs p butter
as ide.
twic e.
Serves about four.
Recipes 2 Page 1710

5:21 PM
C upc akes:
2 large eggs
Fros ting:

c upc akes.
Recipes 2 Page 1711

5:56 PM

Recipe
source: about.com
INGREDIENTS:

1/2 cup white wine
PREPARATION:
**************************************
Recipes 2 Page 1712

Oyster Chowder
6:46 PM

source: about.com
to make.
INGREDIENTS:

3 cups heavy cream
PREPARATION:
stirring often.
difference.
Recipes 2 Page 1713

7:05 PM
Serves 4
40g unsalted butter

200g plain flour
284ml double cream
Recipes 2 Page 1714

Thai Crab Cakes
7:28 PM

INGREDIENTS:

1 Tbsp. lime juice
1 Tbsp. fish sauce
1 egg

Recipes 2 Page 1715

Recipes 2 Page 1716

Chocolate Cupcakes
7:30 PM
Chocolate Cupcakes
C upc akes:
2 large eggs
Fros ting:

Recipes 2 Page 1717

4:21 PM

introduction
serving size
Serves 4.
ingredients
1/4 cup olive oil
preparation
Recipes 2 Page 1718

Baked Eggs
3:09 PM
Baked Eggs
and bake.
Recipes 2 Page 1719

Baked Eggs
Makes six egg cups.
Recipes 2 Page 1720

3:10 PM
2 c ups s ugar
Recipes 2 Page 1721

3:10 PM
Recipes 2 Page 1722

Recipes 2 Page 1723

The green party
3:43 PM
The green party

cooking.
summer.)
Rolls that rock
Recipes 2 Page 1724


wrappers.

Essentially green
fresh.
Recipes 2 Page 1725


Servings: 8
Ingredients
1 pound crab meat

Recipes 2 Page 1726


Servings: 8
Ingredients

Coarse sea salt
1 Tbsp. lime juice
or grill.
5 minutes.

Servings: 8
Ingredients
Recipes 2 Page 1727

Drain.


Servings: 8 to 10
Ingredients
Butter for cake pan

Recipes 2 Page 1728

and panko.
prepared pan.
Recipes 2 Page 1729

Rhubarb Berry Pie
7:41 AM
Rhubarb Berry Pie
mois ture)
oven to 3 7 5 °F.
Recipes 2 Page 1730

M akes 8 s ervings.
Recipes 2 Page 1731

1:32 PM

Serves 6
3 Tbs. olive oil
1 lemon, halved
Directions:
FIBER; 5 G SUGARS
Recipes 2 Page 1732

5:45 PM
3/4 cups milk
1/2 teaspoon salt
5 eggs
Recipes 2 Page 1733

mustard; set aside.
Makes 8 servings.
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Recipes 2 Page 1734

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Recipes 2 Page 1735

Orange Chicken
7:29 AM
ORANGE CHICKEN

1/2 tsp Ginger
1 tsp Salt
Pepper
platter.
Serves 6
Recipes 2 Page 1736

12:49 PM

3 Tbps olive oil
1 Tbsp lime juice
heat you want)
Mayonnaise
powder.
Recipes 2 Page 1737

Serves 4.
Recipes 2 Page 1738

12:29 PM
Serves 4-6.
Recipes 2 Page 1739

JASMINE RICE
3:34 PM

4 garlic cloves
1/2 cup olive oil
2 cups jasmine rice

3 cups water
Makes 8 servings.
Bon Appétit
May 2007
Allen Susser
Cooking recipes
Recipes 2 Page 1740

3:35 PM

1/4 teaspoon salt
2 large eggs
Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 1741

3:36 PM
Recipes 2 Page 1742

3:37 PM

First published
 3/4 cup milk
Recipes 2 Page 1743

3:38 PM

1/2 teaspoon salt
Makes 6 servings.
Gourmet
May 2007
Recipes 2 Page 1744

Margarita Granita
3:40 PM
Margarita Granita
First published
Recipes 2 Page 1745

3:42 PM
Cooking recipes
Recipes 2 Page 1746

Mango Guacamole
3:43 PM
Mango Guacamole
(discard pit).
Recipes 2 Page 1747

4:22 PM
1 teaspoon salt
Serves 6-8.
Links:
Recipes 2 Page 1748

4:24 PM
Prep: 10 min
Ready In: 20 min
Serves: 4
Ingredients
1 Tbsp. oil
Directions
3 SERVE over rice.
Recipes 2 Page 1749

Substitute
Nutritional Info
Calories 400
Total fat 13 g
Saturated fat 1.5 g
Cholesterol 50 mg
Sodium 540 mg
Carbohydrate 40 g
Dietary fibre 3g
Sugars 2g
Protein 32 g
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 25 %DV
Recipes 2 Page 1750

4:33 PM

Makes 4 servings
Ingredients
1 Tsp. ground cumin
1 Tsp. kosher salt
4 Tsp.s canola oil
Instructions

Recipes 2 Page 1751

4:34 PM

Ingredients
Instructions

Ingredient Notes:
Recipes 2 Page 1752

4:58 PM
Prep: 15 min
Ready In: 30 min
Serves: 4
Ingredients
2 Tbsp. soy sauce
Directions
Jazz It Up
Nutritional Info
Calories 510
Total fat 16 g
Saturated fat 2g
Recipes 2 Page 1753

Saturated fat 2g
Sodium 980 mg
Carbohydrate 54 g
Dietary fibre 5g
Protein 37 g
Vitamin A 35 %DV
Vitamin C 240 %DV
Calcium 4 %DV
Iron 20 %DV
Recipes 2 Page 1754

4:59 PM
Serves 6 to 8.
Recipes 2 Page 1755

5:00 PM
1 Tbsp olive oil
Salt to taste
Serves 4.
Recipes 2 Page 1756

Call of the wild
2:19 AM
wk4,0,3808434.story
FOOD FEATURES
Call of the wild
By Donna Pierce

published in 1995.
Recipes 2 Page 1757

Resources.
culinary time."
preferences.
bitter and sour.
Recipes 2 Page 1758

and friends."
and too cold."

Foraging for morels
South."
Recipes 2 Page 1759

Fungi finder
in recipes.
BROWN BEECH
Cultivated fresh
stir-fries
CHANTERELLE
Fresh or dried
CREMINI
(Agaricus bisporus)
Fresh
Cuisine: American
ENOKI
Fresh
Recipes 2 Page 1760

Fresh
and tiny caps
Cuisine: Japanese
HEN OF THE WOODS
(Grifola frondosa)
Fresh
stroganoff
MOREL
Fresh or dried
a.k.a.: none
OYSTER
Fresh
a.k.a.: pleurotte
flavor
out flavor)
PORCINI
(Boletus edulis)
Mostly dried
Recipes 2 Page 1761

Mostly dried
PORTOBELLO
(Agaricus bisporus)
Cultivated
a.k.a.: portabella
Cuisine: American
ROYAL TRUMPET
(Pleurotus eryngi)
Fresh
SHIITAKE
(Lentinus edodes)
Fresh or dried
Cuisine: Asian
WOOD EAR
Fresh or dried
Recipes 2 Page 1762

Cuisine: Asian

Morel tiramisu

Yield: 10 servings
up" in Italian.
Ingredients
2 1/2 tsps. sugar
1 Tbsp. butter
Recipes 2 Page 1763

sodium, 1 g fiber

Yield: 8 servings
and Davin DeShazer.
Ingredients

2 Tbsps. olive oil
sodium, 1 g fiber.

Yield: 4 servings
Ingredients
mustard and mizuna
1/2 tsp. salt
Recipes 2 Page 1764

1/2 tsp. salt
greens and seafood.
sodium, 1 g fiber.

Yield: 6 servings|
Ingredients
1/2 cup milk
1 Tbsp. lemon juice
1 tsp. salt
1 cup creme fraiche

Recipes 2 Page 1765

asparagus.
fiber.
Recipes 2 Page 1766

Honey Herb Salmon
2:45 AM
Honey Herb Salmon

source: about.com
of time.
INGREDIENTS:

Dash salt
1/4 cup honey
Olive oil for pan
4 salmon fillets
PREPARATION:
Serves 4
Recipes 2 Page 1767

2:46 AM

3 Tblspns butter
Fantastic recipe!
Recipes 2 Page 1768

2:47 AM
2 cups heavy cream
1 cup milk
Pinch of Salt
2/3 cup sugar
6 egg yolks
Set aside.
minutes.
Links:
Recipes 2 Page 1769

Lime Mango Sorbet
5:36 PM
Lime Mango Sorbet
1 cup sugar
1 cup wate r
Ze st from one lime
1/2 cup lime juice
Pinch salt
3 Tbsp tequila
Recipes 2 Page 1770

3:40 PM

2 large eggs
1 teaspoon salt
Bon Appétit
June 2007
Recipes 2 Page 1771

June 2007
Recipes 2 Page 1772

3:42 PM
For apricots
1 1/2 cups water
1 cup sugar
1/8 teaspoon salt
For zabaglione
3 large egg yolks
1/3 cup sugar
Poach apricots:
about 1 1/2 hours.
Make zabaglione:
Recipes 2 Page 1773

To serve:
immediately.
Cooks' notes:
Makes 6 servings.
Gourmet
May 2007
Recipes 2 Page 1774

3:42 PM
Dough
1 teaspoon sugar
Topping

For dough:
Recipes 2 Page 1775

For topping:
Bon Appétit
June 2007
Jeanne Thiel Kelley
Recipes 2 Page 1776

TANDOORI CHICKEN
3:43 PM
TANDOORI CHICKEN

1 teaspoon salt
with foil.
Makes 6 servings.
Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 1777

Perfect Guacamole
10:16 PM
Perfect Guacamole

2 ripe avocados
several hours.
Serves 2-4.
Variations
my favorite.
Links:
Recipes 2 Page 1778

1:18 PM

caramelized.
Recipes 2 Page 1779


zest of one lem on
Serves many.
Recipes 2 Page 1780

Crab Cakes
8:13 PM
Crab Cakes
Makes 4 servings

(without crusts)
1/2 teaspoon salt
1/8 teaspoon pepper
Vegetable oil



Lighter Crab Cakes

brown on both sides
Recipes 2 Page 1781

8:42 PM

banana. Yum.
than banana bread!

Recipes 2 Page 1782

350 degrees.
none of the above.
Recipes 2 Page 1783

8:43 PM

bite-size pieces
Recipes 2 Page 1784

8:44 PM
Recipes 2 Page 1785

8:54 PM

Makes 6 servings

dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper



Recipes 2 Page 1786

Steamed Mussels
8:57 PM
Steamed Mussels
Makes 4 servings



drain


Steamed Oysters

Recipes 2 Page 1787

Coconut Layer Cake
9:35 PM
Coconut Layer Cake

edges of cake.
First published
Recipes 2 Page 1788

9:53 PM

Ingredients
Serving: Serves 6.
 2 cups water
 1/2 cup sugar
 1/2 cup sugar
Recipes 2 Page 1789

9:55 PM

Ingredients
Serving: Makes 9.
Recipes 2 Page 1790

9:58 PM

First published
Recipes 2 Page 1791

9:59 PM

Ingredients
Serving: Serves 8.
Recipes 2 Page 1792

10:07 PM

skewer.
Ingredients
 1 cup sugar
Recipes 2 Page 1793

10:17 PM

rainbow.
combined.
days.
First published
Recipes 2 Page 1794

7:45 AM

tapping out excess.
 Drippy Icing
Recipes 2 Page 1795

7:23 AM

2 large eggs
1/3 cup milk
2 drops of vanilla
Recipes 2 Page 1796

sheet.

Recipes 2 Page 1797

11:40 AM

beauties.
good crumb.
Recipes 2 Page 1798

Ingredients
1/2 teaspoon salt
4 large egg whites
Oil spray
Frosting
great success)
Method
about 3 minutes.
clean.
heat.
Recipes 2 Page 1799

Recipes 2 Page 1800

12:26 PM

1 tablespoon sugar



Recipes 2 Page 1801

Makes 6 servings.
Bon Appétit
May 2007
Jill Dupleix
Recipes 2 Page 1802

COCONUT MOUSSE
12:27 PM
COCONUT MOUSSE

4 large egg whites

Recipes 2 Page 1803

hour.
Cooks' notes:
Makes 8 servings.
Gourmet
May 2007
Recipes 2 Page 1804

12:28 PM
1/4 cup whole milk

1/2 teaspoon salt
1/4 cup sprigs
2 tablespoons water
2 teaspoons sugar
Recipes 2 Page 1805

Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 1806

12:28 PM
Banh xeo
For crêpe batter

6 tablespoons water
1/2 teaspoon sugar
1/4 teaspoon salt
For dipping sauce

For filling

Lime wedges
Make crêpe batter:

water runs clear.
Recipes 2 Page 1807

Make dipping sauce:

Make filling:
be cooked through.)
Cook crépes:
Cooks' notes:
Makes 4 servings.
Gourmet
May 2007
Recipes 2 Page 1808

12:29 PM
3/4 cup water

3 tablespoons sugar
or balsamic vinegar
1/2 teaspoon salt
Bon Appétit
May 2007
Grace Young
Recipes 2 Page 1809

May 2007
Grace Young
Recipes 2 Page 1810

Almond Fruit Bars
4:19 PM
Almond Fruit Bars

Ingredients
Recipes 2 Page 1811

4:21 PM

Ingredients
36 garlic cloves
1/3 cup olive oil

Instructions
Recipes 2 Page 1812

Curried Chicken
4:30 PM
Curried Chicken
Ingredients
Serving: Serves 4.
Recipes 2 Page 1813

Herbed Leek Tart
3:55 AM
Herbed Leek Tart

, 123 views

Serves 8-10
Recipes 2 Page 1814

Serves 8-10
Recipes 2 Page 1815

3:32 PM
Prep: 10 min
Ready In: 20 min
Serves: 4
Ingredients
1 Tbsp. oil
Directions
Substitute
Best of Season
Nutritional Info
Calories 220
Total fat 6g
Recipes 2 Page 1816

Saturated fat 1g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrate 13 g
Dietary fibre 2g
Protein 27 g
Vitamin A 60 %DV
Vitamin C 100 %DV
Calcium 2 %DV
Iron 8 %DV
Recipes 2 Page 1817

12:23 PM
Subject [Gourmet_Gourmand] Chicken Cordon Bleu Casserole

If you love the flavors of chicken cordon bleu, but want a dish that is quicker and easier to prepare than
the original, try this delicious casserole. Perfect for potluck dinners and buffets, this casserole is very easy
to prepare ahead and reheat and keep warm for as long as you need. While not traditional, we also really
like adding a few cups of cooked, chopped broccoli to the casserole. You can substitute a wide variety of
cooked meats for the chicken and ham including turkey, turkey ham, and Canadian bacon, and can also
use just about any type of cheese you prefer - Cheddar, Provolone, Parmesan, Colby, or even a mix of
cheeses. We always use larger chunks of chicken compared to the ham for a better mix, but since all the
meat is cooked you can cut the meats any way you prefer or have on hand. For more crunch sliced
toasted almonds or other nuts can also be added to the topping if desired.
6 tablespoons softened butter, divided

1 medium diced onion
2 minced garlic cloves
1/3 cup flour
1 cup chicken stock or broth
1 cup heavy cream
1 1/2 cups shredded Swiss cheese, divided
4 cups cubed cooked chicken
3 cups diced cooked ham
2 cups dry seasoned bread crumbs
Preheat the oven to 350 degrees and grease a 13 X 9 inch baking dish. Melt 4 tablespoons of the butter
in a large, heavy skillet over medium heat. Add the onion and saute for 5-7 minutes or until translucent.
Add the garlic and saute for 1-2 minutes more, or until the garlic is fragrant. Mix in the flour to form a thick
paste. Slowly whisk in the broth, heavy cream, 1 cup of the cheese, mustard, and black pepper and cook
for 2-3 minutes, or until the sauce is thick and the cheese is melted. Add the chicken and ham and toss
well to coat with the sauce. Scrape the mixture into the prepared pan. In a small bowl combine the
remaining butter, cheese, and bread crumbs and sprinkle on top of the casserole. Bake, uncovered, for
30 minutes until piping hot.
Makes 10 servings.

Recipes 2 Page 1818

12:24 PM
Subject [Gourmet_Gourmand] Banana Nutmeg Smoothie

Try this comforting smoothie the next time you want a quick breakfast or snack. It is also great topped
with some granola or almonds.
1 banana
1 1/2 cups milk
1 tablespoon honey
1/4 teaspoon freshly grated nutmeg
Combine all the ingredients in a blender and process until smooth.
Makes 2 servings.

Recipes 2 Page 1819

Sole Amandine
Tuesday, April 03, 2007
8:49 PM
Subject [Gourmet_Gourmand] Sole Amandine

To Reci pes Galore 2007; Pa ntry Cha llenge; Cool Creative Cooks; Wandas Recipe Exchange; Something Smells Fishy; In
Hi s HandsHomemaking; Recipe Oasis; Ki ms Gormet Pantry; Cook Book Recipes; Wonderful Recipes; Ki ms Recipe
Cc Reci pes 4 Al l; Restaurant Classics; Friends Global Cooks; World Recipe Exchange; Chef Bobby Flay; Recipe Heaven;
Al l Recipes Only; Recipe Place; Gi nas Recipes; Recipes 2 Share; Our Recipe Swap; Recipes Are Us
Sole Amandine
Makes 6 servings
1 1/2 pounds sole, orange roughy or other

1/4 cup margarine or butter, softened
1/2 teaspoon salt
1. Heat oven to 375 degrees. Grease rectangular baking

dish, 11x7x1 1/2 inches, with shortening
2. Cut fish into 6 serving pieces if necessary; place

skin side down in baking dish. Mix almonds, mar-
garine, lemon peel, salt and paprika; spoon over fish.
Sprinkle with lemon juice
3. Bake uncovered 15 to 20 minutes or until fish

flakes easily with fork

Lighter Sole Amandine

almonds to 2 teaspoons and margarine to 2
tablespoons
Recipes 2 Page 1820

Recipes 2 Page 1821
Recipes 2 Page 1822
Recipes 2 Page 1823
Recipes 2 Page 1824
God Bless you all. Angel Grubaugh
Recipes 2 Page 1825

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Recipes 2 Page 1826

1:03 AM
Subject [Gourmet_Gourmand] Creamy Asparagus Soup

Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer
bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them
all year round, I'm especially happy to eat them in Spring. Not only are they likely to have been
grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of
the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect
excuse to buy more than one bunch.
2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper
1 C ut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for
garnish. C ut stalks and all remaining asparagus into 1/2-inch pieces.
Recipes 2 Page 1827

2 C ook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened.
Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth,
thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4
minutes, then drain.
4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the
purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending
hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season
with salt and pepper to taste.
Garnish with asparagus tips. Serves 4-6.
Recipes 2 Page 1828

1-2-3-4 Lemon Cake
8:53 PM
1-2-3-4 Lemon Cake

The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one
cup butter, two cups sugar, three cups flour, and four eggs.
 1 Cup (2 sticks) unsalted butter room temperature, plus more for pans 1. Heat oven to 350 degrees; arrange two racks in center of oven. Butter two 8 -by-2-inch round
 3 Cups sifted all-purpose flour plus more for pans
cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap
out any excess.
 1 Tablespoon baking powder 2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
 1 Teaspoon baking soda 3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium
 1/2 Teaspoon salt speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium
speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little
 2 Cups granulated sugar at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once
 4 large eggs lightly beaten or twice to scrape down sides.
 1 1/4 Cups buttermilk 4. On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning
and ending with flour mixture. Beat in vanilla and lemon zest.
 1 1/2 Teaspoons pure vanilla extract
5. Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the
 Grated zest of 2 lemons oven for even browning. Continue baking until a cake tester inserted into the center of each
 Lemon Curd cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes.
Turn out cakes; set on racks, tops up, until completely cool.
 Sweetened Whipped Cream
6. Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in
 12 Ounces assorted fresh berries half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed
 Confectioners' sugar for dusting layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within
1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd
over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled
cake to the refrigerator.
7. Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream
over the top. Sprinkle with mixed berries, and dust with confectioners’ sugar through a fine
sieve.
First published
Recipes 2 Page 1829

8:55 PM

Use a melon baller or serrated grapefruit spoon to scoop out the rinds.
 8 large lemons preferably Meyer 1. Preheat oven to 350 degrees; line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut
 3 large eggs separated
stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
2. Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve.
 1/2 Cup granulated sugar Repeat with all lemons. Place shells on prepared baking sheet.
 2 Tablespoons all-purpose flour 3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an
 Confectioners' sugar for dusting electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes.
Recipes 2 Page 1830

8:56 PM
Subject [Gourmet_Gourmand] Lemon Tartlets with Meringue Caps

Sent Thurs day, April 05, 2007 8:25 PM

Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is
filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.
 1/4 Cup (1/2 stick) unsalted butter melted 1. Preheat oven to 325 degrees. Make the shells: Put butter and
 2/3 Cup confectioners' sugar sifted
sugar into the bowl of an electric mixer fitted with the paddle
attachment; mix on medium -high speed until pale and fluffy.
 2 large egg whites room temperature Mix in egg whites, 1 at a time. Mix in flour and vanilla.
 1/2 Cup sifted all-purpose flour 2. Spoon 1 scant teaspoon batter onto a rimmed baking sheet
 1/2 Teaspoon pure vanilla extract
lined with a nonstick baking mat. Using the back of a
teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake
 3 large egg whites room temperature until golden, 10 to 12 minutes. Immediately transfer cookies, 1
 1/2 Cup sugar at a time, to inverted small tartlet shells or brioche molds;
gently press to shape. Let set, about 30 seconds. Repeat with
 6 large egg yolks remaining batter. If cookies become too cool to shape, return
 1 Tablespoon finely grated lemon zest plus 1/2 cup fresh lemon juice (about 3 lemons total) them to oven for 20 seconds. Shells can be stored in an
airtight container up to 3 days.
3. Reduce oven temperature to 200 degrees. Make the
 1 salt meringue caps: Put egg whites and sugar into the bowl of an
 1/2 Cup (1 stick) cold unsalted butter cut into pieces electric mixer set over a pan of simmering water; whisk until
sugar has dissolved. Attach bowl to mixer fitted with the whisk
attachment; beat on medium -high speed until stiff peaks form
and meringue is cool, about 10 minutes. Transfer to a pastry
Recipes 2 Page 1831

Lemon Madeleines
8:57 PM
Lemon Madeleines
Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with
fresh fruit or on their own at teatime.
 3/4 Cup unsalted butter (1 1/2 sticks) melted, plus more for pans 1. Preheat oven to 350 degrees. Butter two madeleine pans; set
 1 1/2 Cups cake flour sifted (not self-rising)
aside.
Sift flour, baking powder, and salt into a bowl; set aside.
 1/2 Teaspoon baking powder 2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest
 1/4 Teaspoon coarse salt and juice in the bowl of an electric mixer fitted with the paddle
 3 large eggs
attachment. Mix on medium -high speed until pale and
thickened, about 5 minutes. Mix in butter. Using a spatula, fold
 2 large egg yolks flour mixture into egg mixture. Let rest 30 minutes.
 3/4 Cup granulated sugar 3. Pour batter into buttered pans, filling the molds 3/4 full. Bake
 2 Tablespoons finely grated lemon zest
cookies, rotating pans halfway through, until edges are crisp
and golden, 7 to 8 minutes. Let cookies cool slightly in pans on
 2 Tablespoons fresh lemon juice (2 to 3 lemons total) wire racks. Invert, and unmold. Dust with confectioners' sugar, if
 Confectioners' sugar, for dusting (optional)
desired. Cookies can be stored between layers of parchment in
airtight containers at room temperature up to one day.
First published
Recipes 2 Page 1832

Lemon Meringue Cake
9:07 PM
Lemon Meringue Cake

This is a smaller cake baked in a 7-inch tube pan. The recipe can be doubled to use a standard 10-inch tube
pan; just increase the baking time to 60 to 65 minutes.
 1 sifted cup plus 2 tablespoons cake flour (not self-rising) 1. Heat oven to 325 degrees. Sift together flour, baking powder,
 1 1/2 Teaspoons baking powder
and salt twice. Set aside.
2. Place egg yolks in the large bowl of an electric mixer. Beat on
 1/4 Teaspoon salt medium high until pale and foamy, 3 to 5 minutes. Gradually
 3 large eggs separated, room temperature add 1/2 cup of the sugar, beating until very pale and puffy, 5 to
 3/4 Cup superfine sugar
7 minutes.
3. Add oil in a steady stream. Add zests; beat for 1 minute.
 1/4 Cup vegetable oil Reduce speed to medium low, and add flour mixture alternately
 1 Teaspoon grated orange zest with juices, flour in 4 parts and liquid in 3 parts, beginning and
 1 Teaspoon grated lemon zest
ending with the flour. Set aside.
4. In a clean bowl, whip egg whites on low speed until foamy. Add
 4 Tablespoons fresh orange juice cream of tartar, and increase speed to medium high. Beat until
 2 Tablespoons fresh lemon juice soft peaks form. Gradually add remaining sugar, and beat for 1
 Pinch of cream of tartar
1/2 minutes, or until whites are glossy and stiff peaks form.
5. Stir a quarter of the whites into the flour-yolk mixture. Fold in
 Lemon Curd remaining whites carefully, trying not to deflate the batter.
 Swiss Meringue Gently pour into an ungreased 7-inch tube pan. Bake until cake
is golden brown and a cake tester comes out clean, about 40
minutes.
6. Remove cake from oven, and invert immediately. Cool
completely in pan. Run a knife around sides to loosen, and
remove outer part of pan. Run a knife along bottom and around
tube to loosen and remove tube. Turn upside down onto a cake
round slightly smaller than the cake, and slice horizontally into
3 layers using a serrated knife.
7. Spread half the filling on the bottom layer, and cover with the
middle layer. Spread remaining filling on middle layer, and
cover with top layer. Refrigerate overnight, or until set. Brush
off excess crumbs with a dry pastry brush.
8. Heat oven to 400 degrees. Prepare meringue, and spread it all
over cake, swirling with an icing spatula as desired. Set cake,
still on cake round, on an oiled baking sheet, and place in
oven. Bake, watching carefully, until meringue is brown around
edges and beginning to brown elsewhere. Transfer to a serving
plate and serve as soon as possible. Slice using a knife dipped
in hot water and wiped dry.
First published
Recipes 2 Page 1833

9:08 PM

This recipe can also be made as one large pie: Use a nine -inch pie pan and half of the pie dough recipe;
freeze the remaining dough for a later use.
 All-purpose flour for dusting 1. Heat oven to 400 degrees. On a lightly floured surface, roll out dough
 Pate Brisee (Pie Dough)
to an 1/8-inch thickness. Cut into six 7-inch-diameter circles; place in
six 4 1/2-inch pie pans. Crimp edges, and refrigerate until firm, about
 2 Cups sugar 30 minutes. Remove from refrigerator, and prick bottoms of shells
 6 Tablespoons cornstarch with a fork.
 1/2 Cup fresh lemon juice

2. Line piecrusts with parchment paper, and fill shells with dried beans,
rice, or pie weights. Transfer to oven; bake until edges begin to turn
 5 large eggs separated brown, about 10 minutes. Remove paper and weights. Continue
 1/4 Teaspoon salt plus a pinch baking until golden brown, about 7 minutes. Transfer to a wire rack to
cool.
 2 Tablespoons grated lemon zest 3. Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir
 4 Tablespoons unsalted butter cut into pieces in 2 cups water, and mix until smooth; set aside.
 2 large egg whites 4. In a nonreactive saucepan, combine lemon juice, 5 egg yolks, and
pinch of salt. Set over medium heat, and stir in cornstarch mixture;
cook, stirring constantly, until mixture comes to a boil, about 14
minutes. Remove from heat; stir in the lemon zest and butter. Pour
filling into a bowl, and set aside to cool, stirring occasionally.
5. Pour lemon filling into the six piecrusts. Cover; refrigerate until firm,
about 1 hour.
6. Heat broiler. Bring a medium saucepan of water to a simmer.
Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4
teaspoon salt in bowl of an electric mixer. Hold bowl over simmering
water; whisk until the mixture is warm and the sugar has dissolved,
about 3 minutes.
7. Return bowl to mixer fitted with the whisk attachment, and beat until
stiff peaks form. Using an offset spatula, spread each pie with
meringue so the filling is covered and the meringue touches the
edges of the piecrusts. Transfer pies to broiler, and lightly brown the
meringue, watching constantly, 30 to 45 seconds. Remove from
broiler, and place on a wire rack to cool to room temperature. Serve.
First published
Recipes 2 Page 1834

Lemon Pine-Nut Tart
9:09 PM
Lemon Pine-Nut Tart

<P>Look for firm lemons with a thin, fine -textured skin and a bright-yellow hue. An overall greenish tinge indicates immaturity as well as higher acidity. Pick out the heaviest fruit relative to its size; the
weightier the lemon, the more juice it holds. Many lemon trees produce fruit year -round, so it's always easy to spark up a springtime menu with the following tangy lemon treat.<BR /> <BR /> If you
don't have Meyer lemons, you can use regular, thin -skinned lemons: Before you begin, blanch the slices for one minute. Increase the amount of granulated sugar to one cup, and l et lemon slices
macerate overnight.<BR /> </P>
 5 Meyer lemons sliced paper-thin 1. In a shallow nonreactive bowl, combine lemon
slices and granulated sugar. Cover with plastic
wrap; let macerate in refrigerator at least 4 hours
 4 large egg yolks or overnight.
 1/4 Teaspoon salt 2. Preheat oven to 350 degrees. In a medium bowl,
 All-purpose flour for work surface
lightly beat egg yolks and salt. Add lemon slices;
gently toss to coat.
 2 Tablespoons unsalted butter cut into small pieces 3. On a lightly floured surface, roll out one disk of
 1 large whole egg cornmeal dough to a 12-inch round. Fit dough into
 1 Tablespoon heavy cream
a 10-inch fluted round tart pan with a removable
bottom, pressing gently into corners and sides.
 2 Tablespoons pine nuts Trim edges with a sharp paring knife.
 Confectioners' sugar for dusting 4. Pour lemon filling into the tart shell, evenly
 Cornmeal Tart Dough
distributing lemon slices. Dot with butter pieces.
Roll out remaining dough disk. Carefully place it on
the tart, pressing edges gently to adhere.
5. Whisk together egg and heavy cream in a small
bowl; brush mixture evenly over top of dough.
Sprinkle tart with pine nuts, and chill 30 minutes.
6. Place tart on a rimmed baking sheet, and bake
until golden, about 40 minutes. Transfer to a wire
rack to cool. Serve, sprinkled with confectioners'
sugar.
First published
Recipes 2 Page 1835

Scalloped Potatoes
8:44 PM
Scalloped Potatoes

There are many ways to make delicious scalloped potatoes. For this version, I consulted several books -
Kitchen Sense, two James Beards, and the Joy of C ooking. Basically you layer thinly sliced potatoes with any
number of extras - cheese, onions, parsley - add milk or cream, and bake. The potatoes absorb the liquid as
they cook, the cheese melts, the top gets browned. One tip - use a shallow casserole dish. The one I used
here ended up stacking the potatoes a little too high and I had to add a half hour or so to the cooking time.
What you don't want is crispy browned on top and not-cooked-enough potatoes inside. If you need a faster
cooking time, Joy of C ooking recommends parboiling the potatoes first for a few minutes.
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish
Recipes 2 Page 1836

that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will
brown, and the cooking time will be faster.
2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer
on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley
and chives. Sprinkle with a little Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining
sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little
Parmesan.
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the
remaining 1 1/2 Tbsp of butter.
3 C over the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the
oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an
additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should
be mostly absorbed.
Serves 8.
For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before
layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
Recipes 2 Page 1837

MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD
CRUMBS
8:21 AM
MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD CRUMBS
Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her
grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the
best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and
potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.
2 pounds yellow-fleshed potatoes such as Yukon Gold

1 1/4 lb turnips
7 tablespoons unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons
salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer,
uncovered, until potatoes are tender, 15 to 18 minutes.
While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-
iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden
brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small
bowl.
Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons
butter, and scallion greens over low heat until combined well and heated through. Season with
salt and pepper, then serve topped with bread crumbs.
Cooks' notes:
• Bread crumbs, without horseradish, can be made 1 day ahead and cooled, then kept in a sealed
plastic bag. Reheat in a skillet, then toss with horseradish.
• Mashed potatoes and turnips, without scallions and bread crumbs, can be made 1 day ahead and
chilled, uncovered, until completely cooled, then covered. Reheat in a large metal bowl set over
a pot of simmering water, stirring occasionally.
Recipes 2 Page 1838

Makes 10 servings.
Gourmet
April 2007
Recipes 2 Page 1839

WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE
COMPOTE
8:22 AM
WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE
Cake
Vegetable oil
1 3/4 cups walnuts
1 cup whole almonds
1/4 cup matzo cake meal

1/4 teaspoon salt
Syrup and compote

4 large oranges, peel of 1 orange removed in strips and reserved
1 cup pure unsweetened pomegranate juice

1 cup sugar
For cake:
Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts,
almonds, and cake meal in processor; grind nuts finely.
Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl
until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick
and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean
dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining
1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into
Recipes 2 Page 1840

center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
For syrup and compote:

Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut
oranges between membranes to release segments into sieve. Squeeze any juice from orange
membranes over. Let oranges drain while preparing syrup.
Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium
saucepan over medium- high heat, stirring until sugar dissolves and thin syrup forms. Remove
from heat.
Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let
stand at least 1 hour.
Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough
to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead.
Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate
orange segments and syrup separately.
Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake
lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates.
Spoon compote over and serve.
Bon Appétit
April 2007
Evan Kleiman
Recipes 2 Page 1841

8:25 AM
In this dish, inspired by Cuban cooking, hints of clove and cinnamon whisk a standby cowboy
steak to the Caribbean.
1 3/4 pounds skirt steak, cut crosswise into 4 serving pieces

1 teaspoon salt
2 tablespoons slivered almonds
1 (1-pound) bag frozen pepper stir-fry, thawed in a bowl of hot water and drained well
Pinch of ground cinnamon
Pinch of ground cloves
1 1/2 tablespoons cider vinegar
1/2 cup water
1/4 cup raisins
1/2 teaspoon sugar
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. Meanwhile,
pat steaks dry and sprinkle all over with pepper and 1/2 teaspoon salt (total).
Add 1 tablespoon oil to hot skillet and swirl to coat, then sauté steaks, turning over once, 5 to 8
minutes total for medium-rare. Transfer steaks to a platter, reserving fat in skillet, and keep
warm, covered.
While steaks are sautéing, cook garlic and almonds in remaining 2 tablespoons oil in a 10-inch
heavy skillet over moderately high heat, stirring, until golden, 1 to 2 minutes. Add pepper stir-
fry, cinnamon, cloves, and remaining 1/2 teaspoon salt and sauté vegetables, stirring, 4 minutes.
Once steaks are removed from larger skillet, add vegetables and tomato paste to fat in skillet and
cook over moderately high heat, stirring and scraping up brown bits, 1 minute. Stir in vinegar,
water, raisins, and sugar and boil over moderately high heat until sauce is thickened slightly,
about 2 minutes.
Season sauce with salt and pepper and spoon over steaks.
Makes 4 servings.
Gourmet
Quick Kitchen
April 2007
Recipes 2 Page 1842

8:26 AM
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings
this delicious spring braise together.
1 1/2 lemons
12 baby artichokes
6 cups water
2 tablespoons all purpose flour plus additional for dredging
2 teaspoons salt
1 bay leaf
4 chicken thighs
4 chicken drumsticks
4 ounces fresh morel mushrooms
2 medium carrots, peeled, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh thyme, divided
1/2 cup low-salt chicken broth
1/4 cup crème fraîche
Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer
leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end
of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with
lemon water. Repeat with remaining artichokes.
Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan.
Add artichoke halves and cook until just tender, about 5 minutes. Drain.
Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and
Recipes 2 Page 1843

pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4
minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet.
Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1
tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes;
bring to boil.
Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn
chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and
vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt
and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
Bon Appétit
April 2007
Molly Stevens
Recipes 2 Page 1844

Bread of a feast
8:27 AM
Bread of a feast
interpretations

begun.
Recipes 2 Page 1845

Jews.
mouth feel."
Recipes 2 Page 1846

book."
"comes alive."
Some matzo choices
Chocolate-covered
Hand-rolled
Machine-rolled
Matzo brei
Makes 4 servings
Ingredients
4 matzo squares
3 cups water
4 eggs
4 Tbsps. butter
1/4 tsp. pepper.
taste.
Recipes 2 Page 1847

Matzo lasagna
Serves 8 to 10
Ingredients

1 egg
sodium
Recipes 2 Page 1848

8:28 AM

FOOD FEATURES
By Lucy Stille
Recipes 2 Page 1849

The tasting begins
our taste buds.
Servings: 8 to 10
Ingredients

2 cups white wine
4 sprigs thyme
4 bay leaves
2 Tbsps. olive oil
6 cups beef broth
24 pearl onions
1 cup apple cider
Recipes 2 Page 1850

lengthwise.

Servings: 8 to 10
Ingredients

6 cloves garlic
Recipes 2 Page 1851

a platter.
Recipes 2 Page 1852

Egg Salad Sandwich
2:34 PM

Easter to good use.
progress.

Recipes 2 Page 1853

6 large eggs
Salt and pepper
Make 4 sandwiches.
Recipes 2 Page 1854

5:46 PM

2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
Dijon mustard
slices.
Makes 4 sandwiches.
Recipes 2 Page 1855

Makes 4 sandwiches.
Links:
Recipes 2 Page 1856

Deep-Fried Shrimp
3:59 PM
Deep-Fried Shrimp
Makes 4 servings

Vegetable oil
1 teaspoon salt
1/2 teaspoon pepper


oven to 325 degrees


Deep-Fried Scallops


shrimp
Recipes 2 Page 1857

2:39 AM

Prep:
10 minutes
Total:
1 hour 10 minutes
Ingredients
Serving: Serves 4
Directions
Recipes 2 Page 1858

Seafood Paella
2:53 AM
Seafood Paella
Makes 6 servings





Recipes 2 Page 1859


Recipes 2 Page 1860

8:07 PM

markets.
Makes 6 servings.
Bon Appétit
May 2007
Recipes 2 Page 1861

8:09 PM
elegant.
For cake
buttering pans
3/4 teaspoon salt
For frosting
Recipes 2 Page 1862

Make cake:
Make frosting:

Cooks' notes:
about 2 hours.
Makes 10 servings.
Gourmet
April 2007
Recipes 2 Page 1863

8:10 PM
lemon.

3/4 teaspoon salt
Makes 4 servings.
Gourmet
Quick Kitchen
April 2007
Recipes 2 Page 1864

Vegetable Fritatata
8:09 AM
Subject [Gourmet_Gourmand] Vegetable Fritatata

To Reci pe Collectors 2; Restaurant Cl assics; Fa v Recipe Exchange; Gourmet Gourmand; Cookin With Haggermaker;
Ta s te Of Heaven; Al l Recipes Only; Recipe Place; Ginas Recipes; Recipes 2 Share; Our Recipe Swap; Recipes Are Us
Cc Reci pes Galore 2007; Appetizer Dessert Ca rt; Cookbook Recipe Collection; Wandas Recipe Exchange; Yummy
Vegetables Group; In His HandsHomemaking; Kri stys Ki tchen Korner; Ki mmys Country Pa ntry; Addictied To
Reci pes; Recipes Recipes; Fri endly Recipe Swap; OIur Ki tchen Table
Vegetable Frittata
Makes 4 servings

1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup sliced ripe olives
4 large eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese
1. Heat oil in 10-inch skillet over medium-high

heat. Cook broccoli, carrot, onion and olives in oil
about 5 minutes, stirring frequently, until vegetables
are crisp-tender.
2. Meanwhile beat eggs, milk, parsley, salt and

pepper sauce thoroughly with fork or wire wisk until
a uniform yellow color. Pour egg mixture over vegeta-
bles. Sprinkle with cheese; reduce to low
3. Cover and cook about 10 minutes or until set in

center. Cut into 4 wedges. Serve immediately
1 Serving: Calories 360 (Calories from Fat 20

Timesaving Tip
Substitute 2 cups broccoli slaw for the broccoli flow-

Recipes 2 Page 1865
olive at the salad bar of your supermarket
Recipes 2 Page 1866

7:12 PM
Subject [Gourmet_Gourmand] RHUBARB STRAWBERRY PUDDING CAKE

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready
after dinner, even though you never saw her working on it.
1/4 cup water

1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or
ceramic baking dish.
Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring
to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat
and stir in strawberries.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until
Recipes 2 Page 1867

just combined.
Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it,
spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick
inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5
minutes before serving.
Makes 6 to 8 (breakfast or dessert) servings.
Gourmet
Quick Kitchen
April 2007
Recipes 2 Page 1868

CHICKEN TIKKAS
7:14 PM
Subject [Gourmet_Gourmand] CHICKEN TIKKAS

CHICKEN TIKKAS
There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai,
"were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we
do here, cuts down on marinating time.
1/2 cup thick plain whole-milk yogurt such as Greek

1 teaspoon finely grated (with a rasp) peeled fresh ginger
1 teaspoon finely grated (with a rasp) garlic
3/4 teaspoon garam masala (Indian spice mix)
1/2 teaspoon salt
1 lb skinless boneless chicken thighs, cut into 1-inch cubes
Special equipment: 18 (6-inch) wooden skewers, soaked in warm water for 30 minutes
Accompaniment: cilantro mint chutney
Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat.
Marinate, covered and chilled, 30 minutes to 1 hour.
Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space
between pieces, and transfer to a tray lined with plastic wrap.
Recipes 2 Page 1869

Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until
browned and just cooked through, 5 to 7 minutes total.
Cooks' note: Kebabs can be cooked in a well-oiled well-seasoned ridged grill pan or broiled on
foil-lined rack of a broiler pan.
Makes about 18 hors d'oeuvres.
Gourmet
April 2007
Recipes 2 Page 1870

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS
DRESSING
7:17 PM
Subject [Gourmet_Gourmand] GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
4 teaspoons Sherry wine vinegar
2 large Ruby Red grapefruits

1 large head of butter lettuce, leaves separated
1 large avocado, halved, pitted, peeled, sliced
Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and
pepper.
Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut
each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with
grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper. One serving
contains the following: 185.93 Calories (kcal), 58.6 % Calories from Fat, 12.10 g Fat, 1.73 g
Saturated Fat, 0 mg Cholesterol, 16.84 g Carbohydrates, 3.67 g Dietary Fiber, 5.10 g Total
Sugars, 13.17 g Net Carbs, 1.58 g Protein
Makes 6 servings.
Bon Appétit
April 2007
Recipes 2 Page 1871

April 2007
Recipes 2 Page 1872

7:19 PM
Subject [Bulk] [Gourmet_Gourmand] Snow Peas with Pine Nuts and Mint
Spring has sprung here in Northern C alifornia. The sweet peas are blossoming, the snap peas are climbing,
and I have peas on my brain! Today I had a hankering for snow peas and cooked up a bunch this afternoon
just for the heck of it. There are so many ways to prepare snow peas, the only thing you really don't want to
do is to over-cook them. This is a simple stir-fry with pine nuts, garlic, sesame oil, and a little mint. What's
your favorite snow peas recipe?
2 Tbsp olive oil
1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
1/4 cup pine nuts
1/4 teaspoon dark sesame oil
10 large mint leaves, chopped
1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat
with the oil. C ook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp.
They should still be a little bit crunchy.
2 Remove from heat. Stir in the sesame oil and chopped mint leaves. Serve immediately.
Serves 2-3.
Links:
Baby snow peas salad with garlic, mint, and croutons from Sher of What Did You Eat?
Shrimp and snow peas from The Paupered C hef
Triple Sesame Snow Pea Salad from C lotilde of C hocolate and Zucchini
Pasta salad with snow peas by Oswego Tea
Ginger snow peas from 28 C ooks
Recipes 2 Page 1873

9:33 AM
Subject [Gourmet_Gourmand] PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

A party-perfect entrée — ready in less than half an hour.
16 large sea scallops (about 1 3/4 pounds)

1 tablespoon minced peeled fresh ginger
3 medium red onions, thinly sliced

2 tablespoons golden brown sugar
Chopped fresh chives
Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl.
Heat large nonstick skillet over medium- high heat. Add scallops; sprinkle with salt and pepper.
Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small
baking sheet; place in oven to keep warm.
Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle
with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add
wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes.
Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices,
then chives.
Makes 4 main-course or 8 first-course servings.
Bon Appétit
April 2007
Cynthia and Duane Thomas
Recipes 2 Page 1874

Quiche Lorraine
9:40 AM
Subject [Gourmet_Gourmand] Quiche Lorraine

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Quiche Lorraine
Prep: 25 min; Bake: 45 min; Stand: 10 min
Makes 6 servings
Pastry for 9-Inch One-Crust Pie (below)

8 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese
(4 ounces)
4 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1. Heat oven to 425 dedgrees
2. Prepare pastry. Ease into quinche dish, 9x1 1/2

inches, or pie plate, 9x1 1/4 inches
3. Sprinkle bacon, cheese and onion in pastry-lined

quiche dish. Beat eggs slightly; beat in remaining
ingredients. Pour into quiche dish. Bake 15 minutes

minutes longer or until knife inserted in center comes
out clean. Let stand 10 minutes before cutting

Mushroom Quiche
Add 1 can (4 ounces) mushroom stems and pieces, drained,

Recipes 2 Page 1875

Seafood Quiche
Substitute 1 cup chopped cooked crabmeat, shrimp, seafood

sticks or salmon for the bacon and green onion for the onion. (Pat
crabmeat dry.) Increase salt to 1/2 teaspoon
Recipes 2 Page 1876

3:19 PM
Subject [Gourmet_Gourmand] Recipe of the week

Recipe of the week

Chicago Tribune Staff Reporter

Cooking time: 3 hours, 30 minutes
Servings: 15
The beauty of this dish is that it's actually better the second day, when you've skimmed the
hardened fat from the pot. But it's delicious cooked and served in one day too.
Ingredients
2/3 cup quartered dried apricots, about 4 ounces
10 cloves garlic
1 Tbsp. plus 1 1/2 tsps. ground cumin
1 tsp. salt
1/2 tsp. each: ground cinnamon, freshly ground pepper
1 beef brisket, 5 1/2-6 pounds
3 Tbsps. oil
5 onions, chopped
1 piece (1-inch) fresh ginger root, grated
1 tsp. whole coriander seeds
1/8 tsp. ground red pepper
2 cans (14 1/2 ounces each) low-salt beef broth or 3 cups homemade beef stock
2/3 cup pitted prunes, quartered
1. Combine 1/3 cup of the apricots, 3 of the garlic cloves, 2 teaspoons of the cumin, 1/2 teaspoon
of the salt, cinnamon and 1/4 teaspoon of the pepper in a food processor; pulse to a coarse puree.
Cut 1/2-inch-deep slits all over the top of the brisket. Set aside 2 tablespoons of the apricot
mixture; press remaining apricot mixture into slits.
2. Position rack in the bottom third of the oven; heat oven to 300 degrees. Heat oil in a heavy,
large Dutch oven over medium-high heat. Sprinkle brisket with remaining 1/2 teaspoon of the
salt and the remaining pepper. Add brisket to Dutch oven; cook, turning, until brown on all sides,
about 5 minutes per side. Transfer brisket to a plate, fat side up; spread with reserved apricot
Recipes 2 Page 1877

mixture.
3. Add onions to Dutch oven; cook, stirring, over medium-high heat until onions soften, about 5
minutes. Add carrots, ginger, coriander, red pepper, remaining 7 cloves of the garlic and the
remaining 2 1/2 teaspoons of the cumin; cook 3 minutes. Add wine; heat to a boil. Cook, stirring
up any browned bits, until reduced almost to a glaze, about 5 minutes. Return brisket to Dutch
oven. Add broth; heat to a simmer. Spoon some of the vegetable mixture over brisket.
4. Cover Dutch oven; place in oven. Cook 2 1/2 hours, basting every 30 minutes with pan juices.
Add prunes and remaining 1/3 cup of the apricots. Cover; cook until brisket is tender, about 30
minutes. Cool brisket in uncovered Dutch oven 1 hour. Refrigerate uncovered until cold, about 4
hours.
5. Heat oven to 350 degrees. Spoon any solid fat from meat and sauce; discard fat. Spoon any
sauce on the brisket into the Dutch oven. Place brisket on work surface; slice thinly across the
grain. Heat sauce to a boil over medium-high heat; cook to thicken slightly, if desired. Arrange
sliced brisket on oven-safe platter; spoon sauce over. Cover with foil. Place brisket in oven; heat
brisket until hot, about 30 minutes.
fat, 71 mg cholesterol, 16 g carbohydrates, 37 g protein, 237 mg sodium, 2 g fiber
Recipes 2 Page 1878

3:20 PM
Subject [Gourmet_Gourmand] One fish, five dishes


Start whole, on the bone. Then let the transformation begin.
By Russ Parsons
There it is at the seafood market, a whole fish, gleaming fresh, eyes bulging, looking like it just
flopped up from out of the ocean. It's so gorgeous you have to buy it. Now the question is: What
the heck are you supposed to do with it?
The answer is simple: Just about anything. There are few things easier to cook than a whole fish.
And not only is a whole fish more beautiful to serve than a fillet (once you get past that silly
"Eek! It looks like a fish!" reaction -- what are you, in fifth grade?), it tastes better too. Just like
any other meat cooked on the bone, fish cooked in the round is moister and more flavorful.
Even better, it's incredibly flexible. You can use almost any cooking technique you can think of,
and you'll get a very different dish each time.
Probably the easiest is simply steaming it, in the Chinese fashion: Put the fish on a plate; sprinkle
it with shredded ginger, green onions and a little soy sauce; put the plate in a steamer and cook.
In 10 or 15 minutes, you'll have a perfectly moist, beautifully fragrant dish.
No, wait, maybe it's roasting: Stuff the cavity with herbs and lemon slices; put the fish on a
baking sheet; scatter a few lemon slices over top and bake at 400 degrees for 10 to 15 minutes.
The skin will crisp slightly and the meat will pick up hints of the herbs and lemon.
Or you can simply grill it over a medium- hot fire or under the broiler and the only thing the fish
needs to be complete is a light drizzling of flavored oil.
The list goes on: You can poach a whole fish in a pan of barely simmering, fragrant fish broth.
You can even deep-fry it by dusting it with flour or cornstarch and submerging it in bubbling oil.
(Use a slightly lower temperature of 350 degrees to avoid scorching the outside before the center
is cooked through.)
The best whole fish
Most of the whole fish you'll find at the market belong to one of two fairly similar species,
though this can get a little confusing because fishmongers have always felt perfectly comfortable
calling fish by names that rightfully belong to other species.
Recipes 2 Page 1879

The most popular whole fish at local markets is usually called New Zealand snapper or Tai
snapper (the latter is not a misspelling -- tai is the Japanese word for this kind of fish). Though it
is a very good fish, it is not truly a snapper; it is a porgy. Neither is it real Japanese tai. It's a
cousin, along with the fish the French call daurade. It is caught in the wild, mostly off New
Zealand.
The other most commonly available whole fish is the variety that is alternately called loup de
mer or branzino, depending on whether the market is feeling French or Italian that day. This fish,
once hard to find in the United States, has become widely available now that it is farmed in
several Mediterranean countries. (The wild is still available but only rarely and at elevated
prices.)
From time to time, you will also find other whole fish, including wild striped bass. (Don't
mistake it for its farmed freshwater cousin, which often tastes as muddy as tilapia.) You can also
still find the old favorite rockfish, though it is much scarcer than it used to be due to the closure
of much of its fishery for conservation.
All of these fish have a sweet, mild flavor. Their flesh is firm and flaky -- at least compared with
sole, which is soft and flaky, and shark and swordfish, which are firm and meaty.
And while these fish certainly are not the same, they are similar enough that they can be used
interchangeably in recipes -- like substituting lime for lemon, the results will be different, but
they will be good.
Cooking whole fish is not only fast, it's surprisingly easy.
What about all that nasty scaling and gutting? Forget about them: Any store that sells whole fish
will also do most of the advance preparation for you as well. Do not pass up this service. There
are few tasks that will wreck a kitchen faster than scaling fish -- the scales are transparent when
wet and will stick like glue after they've dried.
And though gutting a fish is something that all cooks should do a time or two to familiarize
themselves more thoroughly with its anatomy, that's a chore that can be safely left to the
professionals most of the time too.
This leaves you with only a little bit of neatening up when you get home -- basically just
removing the fins. The best tool for this is a sturdy pair of poultry shears. Trim the fins behind
the gills and along the back and the two pairs underneath. Trimming the tail is optional, though it
is sometimes necessary for the fish to fit in the pan. Most good fishmongers will even do all of
this too.
The only thing left is to score the skin lightly along the midsection on both sides about every 2
inches. Use a sharp knife; the cut should just break the skin and the first layer of flesh, but not go
to the bone. This helps the heat penetrate to the center of the fish.
Multiple personalities
OK, now that the requisite mechanics are out of the way, how are you going to cook that fish?
The most important choice you have to make when thinking about preparing fish is whether you
want to use dry heat, which will firm the flesh and crisp the skin, or moist heat, which will turn
the flesh silky and leave the skin moist.
You then need to think about whether you want to show off the natural flavor of the fish, or
introduce other ingredients that offer a little more complexity.
Broiling and steaming may result in opposite effects in terms of texture, but they share an
affinity for best showing off a fish's subtle natural flavor.
Recipes 2 Page 1880

pea shoots moistened with just a hint of sesame oil. The pea shoots cook just long enough to
brighten into a vivid green. The color and flavor are lovely complements to the fish.
Or broil it and serve it simply with a drizzle of good olive oil and a dash of sea salt. That's
delicious, but it's amazing how just a little bit of basil-flavored olive oil will emphasize the
herbal flavors of the fish. Salting the fish beforehand firms the flesh and seasons it through.
Braising also keeps the fish extremely moist and gives you the opportunity to add other flavors.
Add just enough liquid to come to come barely halfway up the fish -- with the cooking juices it'll
be practically covered by the time it's done. For a Provencal braise, lay the fish on a bed of sliced
tomatoes and black olives, and pour over it a quick broth made from herbs, white wine and
water. When it emerges from the oven 45 minutes to an hour later, you'll have a lovely fish stew
bursting with a complex perfume.
Pan-roasting is a combination of sauteing and roasting that crisps the skin but allows the center
to cook more gently. Wrapping the fish in prosciutto allows you to add another layer of texture
and is even better when you loosely stuff the fish with sauteed mushrooms. The sweet pork
funkiness of the crisped ham is a perfect foil for the moist, mild fish.
Roasting works much the same way but with less intense heat, allowing you to incorporate a few
more ingredients. You might stuff the fish with a sprig of rosemary and lemon slices and cook it
on a bed of herb-scented fingerling potatoes. It's a full meal that looks impressive but takes only
a few minutes of work.
And you were wondering what you can do with a whole fish.
Grilled fish with basil oil
Total time: 30 minutes, plus 30-60 minutes resting time

Servings: 2 to 4
Ingredients
1 whole fish, cleaned, between 1 1/4-2 pounds

Salt
1 1/2 cups tightly packed fresh basil leaves
1 cup olive oil, divided, plus more for fish
1. Weigh the fish. Measure the salt: For every pound of fish allow a scant 1 tablespoon coarse
salt or 2 teaspoons fine salt. Rub the fish with the salt on both sides and in the cavity and set
aside on a plate for 30 to 60 minutes.
2. To prepare basil oil, blanch the leaves in rapidly boiling salted water just until they wilt, about
15 seconds. Remove immediately and place in an ice water bath to stop cooking. Squeeze the
basil dry and chop coarsely.
3. Place the basil in a blender and add just enough oil to cover. Puree until finely chopped and
then with the motor running, add the remainder of the olive oil through the feed tube on the top.
Add salt to taste, about one-fourth teaspoon.
4. When the basil mixture is perfectly smooth, pass it through a fine mesh strainer into a
measuring cup or bowl. You can stir the mixture gently with a rubber spatula to make it flow a
little faster, but be careful not to press -- that will cloud the oil. You will have 3/4 cup to 1 cup of
Recipes 2 Page 1881

5. Heat the grill or broiler. If using a broiler, line the broiler pan with foil and brush with 1 to 2
tablespoons olive oil. Rinse fish under running water and pat dry with paper towels. Rub lightly
with 1 tablespoon olive oil and grill over moderately high heat or broil about 5 inches from the
flame until a knife penetrates the flesh and the top fillet begins to lift easily, about 5 to 7 minutes,
depending on size of fish. Turn and continue cooking until done, about 5 to 7 minutes more.
6. Remove the fish to a platter and let it stand briefly. Lift off the fillets and drizzle them each
with about 1 tablespoon of basil oil.
Each of 4 servings: 204 calories; 30 grams protein; 0 carbohydrates; 0 fiber; 9 grams fat; 1
gram saturated fat; 53 mg. cholesterol; 356 mg. sodium.
Provencal braised fish
Total time: About 1 hour

Servings: 2 to 4
Ingredients
2 Tbsp. olive oil

3/4 cup white wine
1 tsp. chopped thyme
1/4 tsp. crushed red pepper flakes
Salt
3 medium tomatoes, cut into 1/4-inch thick slices
1/4 cup pitted and chopped brine-cured black olives
1. Heat the oven to 350 degrees. Warm the olive oil and onion in a medium saucepan over
medium- low heat. When the onion starts to soften, after about 2 minutes, add garlic and cook
just until fragrant, about 1 minute more. Add three-fourths cup water, the wine, thyme, red
pepper flakes and one-fourth teaspoon salt and bring to a low simmer. Cook 20 minutes.
2. While the liquid is simmering, combine the sliced tomatoes, olives, parsley and one-fourth
teaspoon salt, or to taste, in a baking dish just large enough to hold the fish. Arrange the mixture
in an even layer in the bottom of the dish.
3. Season the fish inside and out with one-half teaspoon salt. Bring the liquid to a rolling boil.
Lay the fish on top of the tomato mixture and pour the boiling liquid over it all. The liquid
should come barely halfway up the fish. Seal tightly with foil and place in the oven.
4. After 20 minutes, remove the foil and spoon some cooking juices over the fish. Replace the
foil, seal tightly and return to the oven to cook until a knife easily penetrates the flesh and the top
fillet begins to lift easily, about 15 to 25 minutes more, depending on size of fish.
5. Remove the fish from the oven and let it stand briefly before spooning more of the juices over
the top and serving.
Recipes 2 Page 1882

Roast fish stuffed with lemon and rosemary
Total time: About 45 minutes Servings: 2 to 4
Ingredients
2 cloves garlic, finely minced

1/4 cup olive oil
1 pound fingerling potatoes
1/2 onion, cut in large dice
Salt
3/4 tsp. chopped fresh rosemary
1 lemon
1 sprig fresh rosemary
1. Heat the oven to 400 degrees. Combine garlic and olive oil and let sit to infuse for 5 minutes.
Strain and discard garlic; set aside the oil.
2. Slice the potatoes lengthwise into one-fourth-inch-thick pieces and place in a baking dish with
the onion. Drizzle 2 tablespoons garlic oil over potatoes and sprinkle with 1 teaspoon salt and
chopped rosemary. Stir to combine. Roast in the oven 30 minutes without stirring.
3. Season the fish inside and out with salt and brush inside and out with the remaining garlic oil.
Thinly slice and seed the lemon and place all but 2 or 3 slices in the cavity with the sprig of
rosemary.
4. Stir the potatoes and place the fish on top. Arrange the remaining lemon slices on top of the
fish and roast until a knife easily penetrates the flesh and the top fillet begins to lift easily, about
25 to 30 minutes.
5. Carefully transfer the fish to a warm platter. Let stand for a few minutes while arranging the
potatoes on both sides and serve hot.
Pan-roasted fish with prosciutto and mushrooms
Ingredients
1 Tbsp. butter
Recipes 2 Page 1883

Salt
3 Tbsps. olive oil
1. Heat the oven to 400 degrees. Melt the butter over medium heat in a large (13-inch) ovenproof
skillet. Mince 2 slices of prosciutto and add to the butter. Cook until prosciutto starts to render its
fat, about 2 to 3 minutes. Add mushrooms and sprinkle with one-eighth teaspoon salt.
2. Cook, stirring occasionally, until the mushrooms begin to give off their moisture, about 5
minutes. Add the garlic and parsley, and cook until the garlic is fragrant, about 1 1/2 to 2
minutes. Transfer the mixture to a bowl and cool slightly.
3. Season the fish inside and out with a very small amount (one-fourth teaspoon) of salt. Spoon
about 3 tablespoons of the cooked mushrooms into the belly cavity of the fish, reserving the rest.
Wrap the fish snugly in the remaining prosciutto slices, leaving the head exposed and with the
middle of the slices sealing the belly. It will take 6 or 7 slices to enclose the fish.
4. Wind a length of butcher's twine around the fish to hold the prosciutto in place snugly.
Inevitably, one side of the fish will have a more uniform wrapping of prosciutto than the other.
This will be the presentation side, so knot string on the other side.
5. Clean the mushroom pan and return it to high heat. Add oil and when it is nearly smoking,
place the fish in the pan, presentation-side down. Depending on the size of the pan, you may
need to arrange the fish to make sure all of the prosciutto wrapping comes in contact with the
heat. Sear until the prosciutto has darkened and begun to crisp, 3 to 5 minutes.
6. Using a wide spatula, carefully turn the fish over so the presentation side is up and cook
another minute to begin crisping the prosciutto. Scatter the remaining mushrooms on both sides
of the fish and place the skillet in the oven. Cook until a small knife penetrates the flesh easily,
about 10 to 15 minutes.
7. Carefully transfer the fish to a warm platter. Use scissors to cut the string and remove it. Let
stand a few minutes while scattering the mushrooms over the fish and serve hot.
Steamed fish with pea shoots
Ingredients
1/2 ounce piece peeled ginger

2 green onions
1 (1 1/4- to 2-pound) whole fish, cleaned
Salt
1 Tbsp. soy sauce
1/4 pound pea sprouts or pea shoots
2 tsps. sesame oil
Recipes 2 Page 1884

water and bring to a boil. Cut the ginger into shreds by slicing it lengthwise into thin sheets;
stack the sheets and slice lengthwise. Scatter half the ginger on a heat-proof plate or platter large
enough to hold the whole fish.
2. Trim the dry ends of the green onion tops and then cut about 3 inches of green tops. Shred
these lengthwise as thinly as possible. You should have about one-fourth cup of shredded green
onion tops. Scatter half of the shredded onion tops over the ginger.
3. Lightly season the fish inside and out with salt and place it on the plate. Scatter the remaining
ginger and green onion over the fish. Place the plate on the steamer rack and cover tightly. Cook
until a knife easily penetrates the flesh and the top fillet begins to lift easily, 6 to 10 minutes
depending on the size of the fish.
4. With the steamer still in place, drizzle soy sauce over the fish, mound pea shoots on top and
drizzle with sesame oil. Cover and cook until pea shoots have barely wilted, about 1 minute.
Remove steamer from the heat and let the fish stand, covered, for a few minutes before serving.
Recipes 2 Page 1885

6:16 PM
Subject [Gourmet_Gourmand] Classic Cheese Souffle

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Prep: 25min; Bake: 1 hr
Makes 4 servings

1/2 teaspoon salt
1/4 teaspoon ground mustard (dry)
Dash of ground red pepper (cayenne)
1 cup milk
1 cup shredded Cheddar cheese(4 ounces)
1. Heat oven to 350 degrees. Butter 1-quart souffle dish or

casserole. Make a 4-inch band of triple-thickness alu-
Butter one side of foil. Secure foil band, buttered side
in, around top edge of dish
2. Melt margarine in 2-quart saucepan over

medium heat. Stir in flour, salt, mustard and red pep-
per. Cook over medium heat, stirring constantly, until
smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in cheese until melted; remove from heat

bowl with electric mixer on high speed until stiff but
not dry. Beat egg yolks on high speed about 3 minutes
or until thick and lemon colored; stir into cheese
mixture. Fold chese mixture into remaining
egg whites. Carefully pour into souffle dish
4. Bake 50 to 60 minutes or until knife inserted

halfway between center and edge comes out clean.
Recipes 2 Page 1886

into sections with 2 forks. Serve immediately

Classic Shrimp Souffle
Omit mustard, red pepper and cheese. Add 1 can (4 to 4 1/2 ounces)
shrimp, rinsed and drained, and 1 tablespoon chopped fresh or 1 teaspoon
dried tarragon to sauce before adding the beaten egg yolks
Recipes 2 Page 1887

6:35 PM
Subject [Gourmet_Gourmand] Chicken Salad with Tarragon

Inspiration for good food can be found anywhere, even Starbucks. I had a delicious chicken salad sandwich
there last week. The key ingredients other than chicken? C ranberries and tarragon. French tarragon is a
distinctive herb, with a slight anise or licorice aroma. We don't use it that often; I grew some last year and
don't think we used it more than once or twice the whole season. But it does pair well with chicken. The
dried cranberries add some sweetness to the chicken salad, and the lemon juice just enough acidity to
brighten all the flavors.
2 cups chopped, cooked chicken meat*
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
* Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone -in (for flavor), in a quart of
salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from
water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.
Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that
has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.
Recipes 2 Page 1888

Chicken Divan
7:18 PM
Subject [Gourmet_Gourmand] Chicken Divan

Chicken Divan
Ingredients
1 ½ pounds boneless, skinless chicken breast
1 Tbsp. extra-virgin olive oil
2 C diced leek, white and light green parts only (about 1 large)
½ Tsp. salt
5 Tbsp.s all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1 C 1% milk
2 Tbsp.s dry sherry (see Ingredient note)
½ Tsp. dried thyme
½ Tsp. freshly ground pepper
2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped
1 C grated Parmesan cheese, divided
¼ C reduced-fat mayonnaise
2 Tsp.s Dijon mustard
Instructions
1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking
spray.
2. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a
simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked
through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.
3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring
often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk,
sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a
simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.
4. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the
remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until
bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving
Tips
To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain.
Repeat a few times. The slices do not absorb water or lose flavor.
The ―cooking sherry‖ sold in many supermarkets can be surprisingly high in sodium. We prefer
dry sherry, sold with other fortified wines in your wine or liquor store.
Recipes 2 Page 1889

Quesadillas
2:33 PM
Subject [Gourmet_Gourmand] Quesadillas

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Gourma nd; Recipe Heaven; Al l Recipes Only; Chri stians Sharing Recipes; Wonderful Recipes; Ki ms Recipe Swap;
Cooki ng With Terry
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Haggermaker; Taste Of Heaven; Kimmys Country Pantry; Cook Book Recipes; Recipes 2 Share; Our Recipe Swap;
Recipes Are Us
Quesadillas
Makes 6 servings
2 cups shredded Colby or Cheddar cheese

(8 ounces)
6 flour tortillas (8 to 10 inches in diameter)
1 small tomato, chopped (1/2 cup)
1/4 cup green onions (3 medium)
2 tablespoons canned, chopped green chilies
Chopped fresh cilantro or parsley
2. Sprinkle 1/3 cup of the cheese evenly over half

of each tortilla. Top cheese with remaining ingredi-
ents. Fold tortilla over filling. Place on ungreased
cookie sheet
3. Bake about 5 minutes or just until cheese is

melted. Serve quesadillas whole, or cut each into
wedges or strips, beginning cuts from center of folded
side

Lighter Quesadillas
For 7 grams of fat and 220 calories per serving, use

reduced-fat cheese and tortillas
Recipes 2 Page 1890

Oven-Fried Fish
9:12 PM
Subject [Gourmet_Gourmand] Oven-Fried Fish

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Fl a y; Cookin With Haggermaker; Ta ste Of Heaven; Recipe Oasis; Ki ms Gormet Pa ntry; Cook Book Recipes;
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Reci pes 2 Share; Our Recipe Swap; Recipes Are Us
Oven-Fried Fish
Makes 4 servings
1 pound cod, haddock or other lean fish

fillets, about 3/4 inch thick
1/4 cup cornmeal
3/4 teaspoon chopped fresh or
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1. Move oven rack to position slightly above mid-

dle of oven. Heat oven to 500 degrees
2. Cut fish fillets into 2x1 1/2-inch pieces. Mix

cornmeal, bread crumbs, dill weed, paprika, salt and
pepper. DIp fish into milk, then coat with cornmeal
mixture
3. Place fish in ungreased rectangular pan, 13x9x2

inches. Drizzle margarine over fish. Bake uncovered
about 10 minutes or until fish flakes easily with fork

Timesaving Tip
If you serve oven-fried fish often, keep extra batches of

already-mixed cornmeal coating (use dried dill weed)
Recipes 2 Page 1891

Mix two extra batches in sealable plastic bags and store
in a cool dry place up to two months
Recipes 2 Page 1892

Panfried Fish
9:27 PM
Subject [Gourmet_Gourmand] Panfried Fish

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2 Sha re; Ki ms Recipe Swap; Cooking With Terry
Panfried Fish
Makes 6 servings
1 1/2 pounds perch, sole or other lean fish

fillets, about 3/4 inch thick, or pan-
dressed fish
1/2 teaspoon salt
1/8 teaspoon pepper
1 large egg
1 tablespoon water
1/2 cup all-purpose flour, cornmeal or gated
Parmesan cheese
1. Heat oil (1/8 inch thick) in 10-inch skillet over

medium heat
2. Cut fish fillets into 6 serving pieces. Sprinkle

both sides of fish with salt and pepper. Beat egg and
water until blended. Dip fish into egg, then coat with
flour
3. Fry fish in hot oil 6 to 8 minutes, turning fish

once, until fish flakes easy with fork and is brown on
both sides. Drain on paper towels

Lighter Panfried Fish

vegetable oil. Spray 10-inch nonstick cooking spray
and heat over medium heat
Recipes 2 Page 1893

Recipes 2 Page 1894
9:51 PM
Subject [Gourmet_Gourmand] Savory Asparagus Bread Pudding


Hand's-off Cooking: Low -Supervision, High-Flavor Meals for Busy People, Page 72
Flipping through my friend Ann's new cookbook the other night, I stumbled on a delicious-sounding bread
pudding recipe - Savory Asparagus Bread Pudding. It looked perfect for Spring, perfect for brunch, and if I were
looking for something to add to my Easter recipe repertoire (which I'm not, but I'm sure some of you are), this
looked compelling. A seasonal, family-style recipe where nearly all the prep can be done the day or night before.
Before we get into the minutia of my bread pudding experience, I'll tell you a bit more about Ann's book.
Actually, her title sums it up nicely (the mark of a good title!) - Hand's-off Cooking: Low-Supervision, High-
Flav or Meals for Busy People. It falls into the "quick-and-easy / fix-it-and-forget-it" category of cookbook, but
unlike many of these books Ann's recipes are fresh and contemporary - and I'd be willing to bet they taste good.
In addition to the bread pudding, I earmarked Ann's Savory Carrot Bread (Chinese five-spice, pecans, and
buttermilk!), and her Coconut Pie. Because I know many of you love glossy, full-color photo cookbooks, I
should note that while Ann's book doesn't have a photo component, the fantastically colorful cover illustration
by Beth Adams makes me smile each time I pick it up.
Recipes 2 Page 1895

A couple notes regarding my experience with this recipe: A bread pudding is often baked in the pan it will be
served. Knowing this, I like to take into consideration the baking vessel not only in terms of its function, but
also its eye appeal. No one gets excited about a standard cake or baking pan, so I'm always on the hunt for
interesting alternatives at flea markets and garage sales. I stash them away until I embark on a recipe like this
one.
This recipe calls for a standard baking pan. In an effort to step up the presentation factor here, I let fashion
trump function when I pulled the mother of all fluted, deep-dish tart pans from the shelf. The giant one with the
removable bottom. Right. I'm aware I should know better, but I couldn't help myself. I was imagining an edible
landscape of rustic bread chunks dotted with dill-flecked olives and asparagus - framed by the fluted sliver edge
of my favorite tart pan.
Let's just say there was some leakage involved, not much, but enough that I'm thankful I put the tart pan on a
rimmed baking sheet before it went into the oven. Just a heads up, your bread pudding will look more moist
than mine when finished.
I used a mix of the sourdough loaf and a whole wheat walnut loaf I had on hand. The walnuts added nice
tex ture to contrast the moistness of the rest of the bread pudding. One thing to keep in mind, if y ou are
substituting another type of bread, some of the whole grain flour and nut breads are quite heavy, heavier than a
ty pical loaf of sourdough. I ended up using about 7 cups of bread cubes for this recipe.
As I mentioned above, you can prep all the ingredients for this the day before. The day you want to serve it
y ou'll be five minutes from having it in the oven.
Thanks for the recipe Ann, and congratulations on the book!
More Ann-centric links:
http://www.sacatomato.com/(her blog)
http://www.handsoffcooking.com (book info)

Heidi's head notes: Best to use stale bread, leave it out a day or two. Be careful with those serrated knives, I 've cut
myself w/ the serrated knife on stale bread more times than I can count.
One 1 -pound loaf sourdough or other crusty bread
3 cups m ilk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoon salt
1 /2 teaspoon freshly ground black pepper
1 /2 teaspoon dried dill
1 pound asparagus
3 to 4 ounces oy ster mushroom s, coarsely chopped
1 /4 cup thinly sliced shallots
1 cup (4 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 4 00 degrees. Spray a 9 x13-inch baking pan or casserole with nonstick cooking spray (hs note: I
greased the pan w/ butter).
Using a serrated knife, cut the bread into 3 /4-inch slices, then stack 4 or 5 slices of bread. Cut them into 3 /4-inch
cubes. Repeat with the remaining bread and put all of the cubes in a large bowl.
In m edium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the
bread.
Snap off the tough ends of the asparagus and cut the spears into 1 -inch pieces. Add them to the bread along with the
m ushrooms and shallots. Fold ev erything together well to com bine the ingredients. Spoon them into the prepared pan
and pat down the top to com pact the ingredients. Sprinkle the cheese evenly ever the top.
Bake the pudding for 4 5 m inutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for
1 0 m inutes before cutting into portions.
Ann's St ress Saver Tip: Look for frozen asparagus tips and bags of unseasoned bread cubes to save som e prep
tim e.
Ann's Ey e Appeal Tip: Instead of m ushrooms, ad 1 cup sliced pitted black olives for color contrast and a flavor
com plement to the asparagus (hs note: I went this route).
Serves 6-8.
Recipes 2 Page 1896

1:43 PM
Subject [Gourmet_Gourmand] Pasta with Tuna, Arugula, and Hot Pepper

C anned tuna has never tasted this good. I came across this recipe on Sher's What did you eat? blog, where
she got it from the San Francisco C hronicle. You make a sauce for the pasta with tuna, olive oil, garlic, and
chile pepper flakes. When the pasta is done mix it in with the sauce and add fresh arugula which will wilt
with the heat of the sauce and pasta. If you don't have arugula, you can probably substitute fresh spinach to
a similar effect. Quick, easy, and surprisingly delicious.
1 pound dried fettuccini, spaghetti or linguine (use wheat-free pasta for wheat-free version)
2 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula
1 Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.
2 While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper
flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season
with salt. Keep warm over low heat.
Recipes 2 Page 1897

3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot
set over moderate heat. Depending on the size of your pot and skillet, either add the tuna arugula mixture
to the pasta in the pasta pot, or add the drained pasta to the skillet with the argula and tuna. Toss
vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of
the pasta. Divide among warm bowls and serve immediately.
Links:
Linguine with Arugula, Tuna & Hot Pepper from Sher of What Did You Eat?
Putting the heat on late-winter salad greens by Janet Fletcher of the San Francisco C hronicle
Recipes 2 Page 1898

Gingered Prawns in Bean Sauce w/Spicy Noodles
6:55 PM
Subject [Gourmet_Gourmand] Gingered Prawns in Bean Sauce w/Spicy Noodles

Gingered Prawns in Bean Sauce with Spicy Noodles
Ingredients
1 small piece ginger, peeled
3 or 4 green scallions
1/2 pound broccoli
1/2 pound snow peas
Noodles:
1 pound Chow Mein noodles
1 tablespoon Chinese black bean chili sauce
1/4 cup peanut oil
1 pound prawns, cleaned and deveined
1/4 cup peanut sauce
Instructions
Mince the garlic and the ginger. Cut the scallions on the bias into thin slices,
about 1/8-inch long. To prepare vegetables, cut and trim the broccoli into
florets of equal size. Snap off the stems and pull any strings from the snow
peas; cut into julienne strips. Blanch the broccoli and the snow peas
separately in boiling water. Plunge into ice water to stop the cooking
process. Set aside. To prepare noodles, bring two quarts of water to a full
boil. Drop in the noodles and cook for 3 to 4 minutes until al dente. Drain
well and toss with the sesame oil and chili sauce. Place on a warm serving
platter. Heat the peanut oil in a heavy, 10-inch sauté pan over moderate
heat. When oil is hot, add the prawns and sauté for 1 minute. Add garlic and
ginger and sauté for 1 to 2 minutes longer. Add the broccoli and scallions,
sauté for about 1 minute longer. Stir in the peanut sauce until heated. To
serve, spoon the prawns over the noodles and garnish with the blanched
snow peas. Yield: 4 to 6 servings
Recipes 2 Page 1899

Artichoke Cream Cheese Spread
6:56 PM
Subject [Gourmet_Gourmand] Artichoke Cream Cheese Spread

Artichoke-Cream Cheese Spread
Ingredients
1 jar marinated artichoke hearts
4 scallions
6 sprigs of thyme
8 ounces cream cheese (soft-spreading, low fat if possible)
1/2 cup sour cream
squeeze of lemon juice
1/2 cup walnuts, sunflower seeds, or almonds, chopped
Instructions
Drain the marinade from artichoke hearts. Chop the artichoke hearts finely
with scallions, parsley, thyme, and leaves stripped from stems. Set aside.
Mix cream cheese with sour cream, garlic, salt and pepper to taste, and
squeeze of lemon juice. Add the chopped artichoke/onion/herb mixture to
cream cheese, and add chopped nuts. Blend well. Adjust seasonings to taste
Recipes 2 Page 1900

Chocolate Martini
6:57 PM
Subject [Gourmet_Gourmand] Chocolate Martini

Chocolate Martini
If you love chocolate and cocktails you must try this great drink! We prefer Godiva liqueur and chocolate,
but you can use your favorite in this recipe. You can use your favorite milk, dark, or semisweet chocolate
with great results.
Ice
2 fluid ounces chocolate liqueur
1 1/2 fluid ounces vodka
1/2 ounce grated chocolate
Fill a cocktail shaker with ice. Add the chocolate liqueur and vodka to the shaker. Shake briskly to mix
and chill. Strain into a chilled martini glass. Garnish with the chocolate.
Makes 1 Serving.

Recipes 2 Page 1901

Bacon Chive Rice
6:58 PM
Subject [Gourmet_Gourmand] Bacon Chive Rice

Bacon Chive Rice
This delicious side dish recipe shared graciously by 101 Recipes is a great way to revive leftover rice! It is
even easier if you have leftover cooked bacon in the fridge or freezer.
Estimated Time Needed:

Est. Preparation: 5 minutes
Est. Cooking: 10 minutes
Ingredients:
3 slices bacon, diced

3 cups cooked rice
1/4 cup chives, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
Directions:
Cook bacon until crisp. Add rice, chives, and seasonings. Blend well and heat thoroughly.
Yields: 6 Servings
Recipes 2 Page 1902

6:59 PM
Subject [Gourmet_Gourmand] Artichokes Italian Style

"This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of
Jewish ingenuity in creating kosher dishes with local ingredients. Serve hot as an appetizer or side dish."

2 (14-ounce) cans artichoke hearts, drained and patted dry
2 tablespoons grated Parmesan cheese (omit for parve & use salt and pepper instead)
In a medium skillet, heat olive oil over high heat. Add artichokes and cook 2 minutes to heat through.
Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer. Remove from heat and add
Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan. Finish off under preheated broiler
to brown at edges, 2 minutes.
NOTE: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.
Recipes 2 Page 1903

9:39 PM
Subject [Gourmet_Gourmand] Snapper en Papillote

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Makes 4 servings
1 1/2 pounds red snapper, sea bass or other

1 teaspoon lemon pepper
1 large carrot, shredded (1 cup)
1 medium yellow summer squash, thinly
sliced (2 cups)
1 medium red bell pepper, cut into
2x1/2-inch strips
dried chives
dried thyme leaves
1/2 teaspoon salt
1. Heat oven to 375 ddegrees. Cut four 12-inch circles from

cooking parchment paper or aluminum foil
2. Cut fish fillets into 4 serving pieces. Place each

piece fish on half of each parchment circle. Sprinkle
with lemon pepper
3. Mix remaining ingredients. Spoon about 1 cup

vegetable mixture on top of each piece fish. Fold other
half of parchment circle over fish and vegetables.
Beginning at one end, seal edge by turning up and
fold tightly 2 or 3 times. Twist each end several
times to secure
4. Place packets on ungreased cookie sheet. Bake

20 to 25 minutes or until vegetables are crisp-tender
and fish flakes easily with fork. To serve, cut a large X
Recipes 2 Page 1904


Timesaving Tip
Tear off 12-inch pieces (squares) of aluminum foil

place the food in the center. Bring the corners of each
square up and twist together about 1 inch above the
food to form a packet
Recipes 2 Page 1905

Batter-Fried Fish
9:41 PM
Subject [Gourmet_Gourmand] Batter-Fried Fish

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Smel ls Fishy; In His HandsHomemaking; Kristys Kitchen Korner; Ki mmys Country Pa ntry; Chri stians Sharing Recipes;
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Wi th Terry
Batter-Fried Fish
Makes 4 servings

1 pound sole, pike or other lean fish fillets,
about 3/4 inch thick
1 1/2 cups Bisquick Original baking mix
1/2 teaspoon cracked black pepper
1 large egg, beaten
1 cup beer or club soda

oven to 375 degrees
2. Cut fish fillets into 8 servings. Mix baking

mix and pepper in medium bowl. Stir in egg and beer
to make thick batter. Dip fish into batter
3. Fry a few pieces fish at a time in oil about 5 min-

utes or until fish flakes easily with fork and is deep
golden brown. Drain on paper towels
Lighter Batter-Fried Fish

tute 1 cup flour for 1 cup of the baking mix. Omit
vegetable oil. Heat oven to 500 degrees. Spray cookie sheet
with nonstick cooking spray. Bake fish on lightly oiled
cookie sheet about 10 minutes or until fish flakes easily
with fork
Recipes 2 Page 1906

Crab & Artichoke Spaghetti Sauce
9:43 PM
Subject [Gourmet_Gourmand] Crab & Artichoke Spaghetti Sauce

Crab and Artichoke Spaghetti Sauce

Recipe
From The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Marinated artichoke hearts are combined with fresh crab, spaghetti sauce, and herbs for a fast and easy
pasta sauce topped with Parmesan cheese. You can save time by using canned crabmeat and store -
bought spaghetti sauce if you wish. Quick and easy.
INGREDIENTS:
2 (6-ounce) jars marinated artichoke hearts
1/4 to 1/2 pound fresh crabmeat (or 1 can crabmeat)
16 ounces homemade meatless spaghetti sauce (or 1 bottle meatless spaghetti sauce)
1/4 cup butter
2 to 3 cloves garlic, pressed
1/2 teaspoon oregano leaves, crumbled
1/2 teaspoon thyme leaves, crumbled
1/4 teaspoon rosemary leaves, crushed
1/2 teaspoon basil leaves, crushed
Cooked spaghetti or linguine
Parmesan or Romano cheese or a mixture of both
PREPARATION:In a saucepan heat marinated artichoke hearts and crabmeat (or 1 can king crab
meat).
In another pan heat spaghetti sauce. In third pan melt butter, garlic, oregano, thyme, and rosemary
leaves. Place cooked spaghetti or linguine on a large platter and arrange crab and artichokes
alternately across top. Pour spaghetti sauce over half the dish and garlic butter over other half. Sprinkle
Parmesan/Romano cheese over top.
Yield: 4 servings
Recipes 2 Page 1907

Garlic, Ginger & Soy Chicken
12:21 PM
Subject [Gourmet_Gourmand] Garlic, Ginger & Soy Chicken

Garlic, Ginger, and Soy Chicken
6 chicken thighs
1 cup soy sauce
1/2 cup water
4 cloves minced garlic
8 thin slices peeled fresh ginger
Combine all the ingredients a skillet and simmer, covered, until the chicken is very tender. Drain well,
saving all liquid. Broil the chicken under a very hot broiler, turning once, until it's very crispy. While the
chicken is broiling, boil the sauce to thicken. Serve with the sauce.
Recipes 2 Page 1908

Apple Crisp
11:12 PM
Subject [Gourmet_Gourmand] Apple Crisp

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Pa ntry; Chri s tians Sharing Recipes; Ginas Recipes; Northern Lights Shining; Our Recipe Swap; Sweet Tooth
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Shoppe; OIur Kitchen Table; Sweet Treats
Apple Crisp
Makes 6 servings
4 medium, tart cooking apples (Rome Beauty,

Golden Delicious, Greening), sliced
(4 cups)
2/3 to 3/4 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/3 1/3 cup stick margarine or butter, softened

2. Arrange apples in pan. Mix remaining ingredi-

ents. Sprinkle over apples
3. Bake about 30 minutes or until topping is golden

brown and apples are tender. Serve warm and, if
desired, with cream cheese
*Self-rising flour can be used in this recipe
* Spreads with at least 65% vegetable oil can be substituted

Blueberry Crisp
Substitute 4 cups fresh or frozen (thawed and drained) blueberries for the
apples
Recipes 2 Page 1909

Cherry Crisp
Substitute 1 can (21 ounces) cherry pie filling

for the apples and use 2/3 cup brown sugar
Rhubarb Crisp
Substitute 4 cups cut-up rhubarb for the apples
Timesaving Tip
To microwave, use ungreased 2-quart microwavable

casserole or square microwavable dis, 8x8x2 inches.
Microwave uncovered on High 10 to 12 minutes, rotat-
ing dish 1/2 turn after 5 minutes, until apples are tender
Recipes 2 Page 1910

1:06 PM
I first experienced smoked paprika on a trip to New Zealand last year in a sweet potato soup. My host
laughed as my eyes lit up with "Wow, what's in this?!" Ever since then I've been keeping my eyes out for
smoked paprika in the spice section of the local grocery stores. If you've never used it, smoked paprika is to
regular paprika what chipotle powder is to red chile powder. Good news for us, McC ormick is now selling it,
so it may start showing up more and more in stores. Williams Sonoma also carries smoked paprika. The
following recipe is adapted from one in a free magazine by our local grocery store Raley's, which is
promoting the spice (although every Raley's we checked didn't have it in stock). The flavor of this chicken is
terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your
cooking? If so, please let us know your favorite uses for it in the comments.
2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper
1 whole 4-5 pound roasting chicken
1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels
(otherwise the paste won't stick).
2 Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire
surface of the chicken and place on a shallow baking pan.
3 Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on
how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted
into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.
Links:
McC ormick smoked paprika
Penzeys Smoked Spanish Paprika
La Tienda smoked paprika
Smoked paprika at Amazon.com
Smoked paprika at igourmet.com
Mom's smoked-paprika chicken from Eat, Listen to Your Mother
Smoked paprika corn dumplings from Brownie Points blog
Pan-seared Ribeye Steak with Smoked Paprika from Gluten-free by the Bay
Recipes 2 Page 1911

9:00 PM
Subject [Gourmet_Gourmand] Hot Chocolate Souffle

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Prep: 45 min; Bake: 1 1/4 hr
Makes 6 servings
1/3 cup sugar

1 cup milk
3 large egg yolks
softened
1 teaspoon vanilla
4 large egg whites
1/8 teaspoon salt
3 tablespoons sugar
Best Sauce (below) or Sweetened Whipped
Cream (below)
1. Move oven rack to lowest possition. Heat oven to

350 degrees. Grease 6-cup souffle dish with butter; lightly
sugar. Make a 4-inch band of tripple thickness alu-
Grease one side of band with butter; lightly sugar.
Extend dish by securing band, buttered side in, around
top outside edge
2. Mix 1/3 cup sugar, the cocoa and flour in 1 1/2 -

quart saucepan. Gradually stir milk. Heat to boiling,
stirring constantly; remove from heat
3. Beat egg yolks in small bowl with fork. Beat in

about one-third of the cocoa mixture. Gradually stir in
remaining cocoa mixture. Stir in margarine and
vanilla; cool slightly
Recipes 2 Page 1912

medium bowl with electric mixer on high speed until
foamy. Beat in 3 tablespoons sugar, 1 tablespoon at a
time; continue beating until stiff and glossy. Do not
underbeat
5. Stir about one-fourth of the egg whites into

cocoa mixture. Fold in remaining egg whites. Care-
fully pour into souffle dish. Place dish in square pan,
9x9x2 inches, on oven rack. Pour very hot water
into pan until 1 inch deep;
6. Bake 1 1/4 hours or until puffed in center and

edges are set. While souffle is baking, prepare Best
Sauce. Immediately serve souflee with warm sauce
Best Sauce

Beat powdered sugar, and margarine in 1-quart

saucepan until creamy. Beat whipping cream in chilled
small bowl with electric mixer on high sped until
stiff. Fold whipped cream into sugar mixture. Heat to
boiling, stirring occasionally


Prep: 5 min


Recipes 2 Page 1913




1 teaspoon vanilla
Recipes 2 Page 1914

Bangkok Noodles
9:53 PM
Subject [Gourmet_Gourmand] Bangkok Noodles

Bangkok Noodles
Serves 6
This noodle dish is a favorite in restaurants and in homes throughout all of Thailand. Our
version is flavorful yet light and easy to prepare.
2 Tbs. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cup chopped scallions (white and light green parts)
1 1/2 tsp. vegetable oil
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper.
Set aside.
2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until
fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and
bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30
seconds.
3. Add remaining bean sprouts, but do not mix into noodles.
PER SERVING:
162 Calories
4 Protein
28g Carbohydrates
0mg Cholesterol
414mg Sodium
1g Fiber
Bon appetit, Lydia
Recipes 2 Page 1915

1:27 PM
Subject [Gourmet_Gourmand] Hearty Asparagus and Wild Mushroom Soup

This soup is a great spring soup, not too heavy, yet perfectly light tasting. The fresh lemon zest is the
perfect finish to the fresh asparagus and mushrooms, and the rice helps to make it a nice substantial
meal. A picture of the finished recipe can be seen at http://www.28cooks.com

1 (6 oz) box of long grain and wild rice blend, prepared
1/2 c dried mushrooms
1 cup water
1 tbsp olive oil
1 c chopped red onion
1 lb asparagus, cut into 1/2" pieces
salt/pepper to taste
3/4 tsp dried thyme leaves, crumbled
1 can evaporated milk (fat-free or 2% work well)
2 tbsp cornstarch
Prepare rice according to directions. Set aside. Place dried mushrooms in 1 cup of boiling water. (I used
a combination of porcini, straw, and shiitake mushrooms) Allow to soak for 20 minutes. Strain, reserving
the water, and chop mushrooms. Set aside, along with soaking water. In large saucepan, heat olive oil
over medium high heat. Add onion and garlic, and saute for 2 minutes. Add asparagus and saute an
additional 3 minutes. Add mushrooms, rice, and thyme, and stir well. Add reserved mushroom water
and broth, and season with salt and pepper. Bring to a boil over high heat. In small bowl, whisk
cornstarch into evaporated milk, and pour into pan. Bring back to a boil and boil for 3-5 minutes, until
thickened.
Remove from heat, serve, and enjoy!
Enjoy!
Christiane
Recipes 2 Page 1916

Pavlova
3:12 PM
Pavlova
Please welcome pastry chef extraordinaire Shuna Fish Lydon of Eggbeater who is our guest author for this
article on Pavlovas. ~Elise
It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is
said to have been ethereal, delicate and slightly controversial. Her namesake, this simple confection, is a
straightforward enough list of ingredients, but the end result is all about touch, finesse. And it has attracted
more than its fair share of controversy. Two distinct neighboring countries take credit for invention and
creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the
delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best low fat
vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.
Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's
a delightful dessert any time of year.
Working with Egg Whites
Sweet, crunchy, and meltingly soft, Pavlova is a reason for understanding the fickle, hard working, all-
purpose egg white.
You create your best egg white-based confections when you know how to treat this important part of the
egg. An egg white is pure protein. When room temperature to begin with, egg whites will grow bigger and
stronger with whipping. For this reason it's best to start whipping egg whites on a lower speed,
increasing incrementally as you get to the aspired consistency. I like to say I’m cajoling my egg whites into
submission.
To achieve room temperature egg whites, take eggs out the night before you need them, or place in a bowl
of warm water for about 10 minutes to take their chill off.
Make sure all bowls, hands, and utensils touching egg whites are as clean and free of random oils as
possible. When separating eggs, crack in half and gently toss the yolk back and forth between the eggshell
halves, dripping egg white out into a clean container. If a bit of yolk drops into your pristine whites, fish it
out with a clean eggshell. Hint: if a bit of shell gets in, they will sink to the bottom and be easy to spot and
hold back when it comes time to use the egg whites.
Not sure what to do with the leftover egg yolks? Most custards like pastry cream or stovetop pudding are
egg yolk based.
Ingredients
Meringue:
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped C ream for topping
Meringue Directions
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with
parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar
in a small bowl.
Recipes 2 Page 1917

2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if
using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to
become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few
minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use
cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the
whisk is lifted, 4 to 5 minutes.
Recipes 2 Page 1918

4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined
with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the
mound for holding the filling once meringue is baked.
5 Place baking sheet in the oven. Bake for 50 to 60 minutes or until the meringues are crisp, dry to the
touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like
consistency. C heck on meringues at least once during the baking time. If they appear to be taking on color
or cracking, reduce temperature 25 degrees, and turn pan around.
6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room
temperature, or individually wrapped, for up to a week if your house is not humid.
7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped
cream.
Makes 8-10 pavlovas.
Recipe adapted from Flo Baker's pavlovas in the San Francisco C hronicle: Fourth of July dessert has roots in
Australia
Sauce or Filling Directions
If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with
about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes,
depending on how much the berries are falling aprt. Remove from heat and let cool.
Pasty chef, writer, poet, muse, Shuna Fish Lydon has worked in such notable kitchens as Gramercy Tavern
and Verbena in Manhattan, The French Laundry and Bouchon in Yountville, California, and Citizen Cake and
Aziza in San Francisco. A natural teacher, Shuna offers public classes on baking in the San Francisco Bay
Area. If you are lucky enough to be in the Bay Area I highly encourage you to take any class offered by this
gifted chef and teacher. ~Elise
Recipes 2 Page 1919

Rice Pilaf
3:14 PM
Rice Pilaf

Trying to get a recipe out of my mother is like pulling teeth. Mom doesn't follow recipes. After 50
years of cooking for her family she doesn't need to. She cooks instinctively, pulling ingredients from
what we have on hand, making substitutions or additions as she sees fit. Taste testing here and there
for a little more of this or that. To get a recipe out of her I have to watch her make something, take
copious notes, and ask a lot of questions. For each seemingly innocuous question, there can be a
dissertation's worth of answers. "Well, Adele Davis did it this one way, Diane Kennedy did it this other
way, and I do it this way because (fill in the blank... my pot is too big, I'm using an electric range, we
don't have any fresh cilantro.. etc. etc.)" My mother is never one to give someone the time when a
thorough explanation of how the watch works and how they made clocks in C hina 2000 years ago will
do. (Mom is a treasure trove of knowledge and I will never catch up to her, even if I cook every day
for the next 40 years.)
Here is how my mother makes her rice pilaf. It isn't a precise recipe because much depends on the
type of rice and the type and amount of stock you have. But then again, rice pilaf is one of those
foundation dishes that you can dress up in many different ways.
2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or
vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of
rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every
cup of rice, you will need a total of 3 1/3 cups of liquid.
You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to
half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade
stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.
Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.
Recipes 2 Page 1920

2 While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil),
melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring
occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until
the onions begin to soften.
3 If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use
homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other
seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned
broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a
little on the salty side because the rice will absorb a lot of the salt.
4 C arefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer,
reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually
between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from
the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you
uncover the pan.
Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more
usual way to make pilaf. We have found however more consistent results by pouring the rice into the
saucepan of stock.
Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or
raisins to the pilaf to make it more interesting.
Serves 6 to 8.
Recipes 2 Page 1921

3:27 PM
Subject [Gourmet_Gourmand] Strawberry Shortcake

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Prep: 15 min; Stand: 1 hr; Bake: 12 min
Makes 6 servings
1 quart strawberries, sliced

1/2 cup sugar
1/3 cup shortening
2 tablespoons sugar
1 teaspoon salt
3/4 cup milk
Margarine or butter, softened
Sweetened Whipped Cream (below)
1. Mix strawberries and 1/2 cup sugar. Let stand 1

hour
2,. Heat oven to 450 degrees
3. Cut shortening into flour, 2 tablespoons sugar,

the baking powder and salt in medium bowl, using
pastry blender or crisscrossing 2 knives, until mixture
looks like fine crumbs. Stir in milk just until blended
4. Turn dough onto onto lightly floured surface. Gently

smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch
thick. Cut with floured 3-inch cutter. Place about 1
inch apart on ungreased cookie sheet
6. Split shortcakes horizontally in half while hot.

Spread margarine on split sides. Fill with strawberries;
replace tops. Top with strawberries and Sweetened
Whipped Cream
Recipes 2 Page 1922

Whipped Cream

Pat-In-The-Pan Shortcakes
Grease bottom and side of round pan, 8x1 1/2 inches, with shorten-
ing. Omit step 4. Pat dough in pan. Bake 15 to 20
minutes. Cut into wedges. Continue as directed in
step 6
Timesaving Tip
Pat dough into rectangle about 1/2 inch thick on

ungreased cookie sheet. Cut into 6 squares and spread
squares about 1 inch apart before baking

Prep: 5 min






1 teaspoon vanilla
Recipes 2 Page 1923
1 teaspoon vanilla
Recipes 2 Page 1924

3:38 PM

 1. Make the crust: Preheat oven to 325 degrees;. Line bottom and
 8 graham crackers (each 2 1/2 by 5 inches)
sides of an 8-inch square baking pan with aluminum foil, leaving an
overhang on all sides. Crimp overhang under rim of pan.
 2 Tablespoons sugar 2. In a food processor, blend graham crackers with sugar until finely
 3 Tablespoons unsalted butter melted ground; add butter and pulse until moistened.
 3. Transfer crumb mixture to prepared pan, and pat in gently (wipe
processor bowl clean, and reserve for making filling). Bake until
 2 bars (8 ounces each) cream cheese room temperature beginning to brown, 10 to 12 minutes. While crust is baking, make
 3/4 Cup sugar filling.
 2 large eggs 4. Make the filling: Place cream cheese in food processor; blend until
smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until
 Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice) smooth.
5. Pour mixture onto hot crust in pan; smooth top. Return to oven,
and bake until set (filling should jiggle only slightly when pan is
gently shaken), 30 to 35 minutes.
6. Cool completely in pan. Cover very loosely with plastic wrap; chill
until firm, at least 2 hours (and up to 2 days). Use foil overhang to
lift cheesecake out of pan. With metal spatula, lift cheesecake from
foil; cut into 16 squares.
First published
Bon appetit, Lydia
Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good fr iends. That's why I love
this community. ~Jasmine Heiler, about recipezaar.com
__._,_.___
“A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images pr ecooked out of a can and
swallow them down whole, absent-mindedly and with little relish.”
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Recipes 2 Page 1925

__,_._,___
Recipes 2 Page 1926

3:40 PM

 2 Teaspoons olive oil 1. In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until
 1 garlic clove minced
fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil.
Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season
 1 (14.5 ounces) stewed tomatoes in juice with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are
 1/2 Cup ditalini (or other short tubular pasta) tender. Serve.
First published
 5 Ounces frozen cauliflower (half a 10-ounce package)
 1 medium zucchini quartered lengthwise and cut crosswise into 1/2 -inch pieces
 1/4 Teaspoon dried thyme
Recipes 2 Page 1927

3:41 PM

 4 skin-on salmon fillets (6-ounces each) 1. Preheat oven to 450 degrees;. Arrange salmon in a shallow baking pan.
 Coarse salt and freshly ground pepper
Season with salt and pepper. Roast until no longer pink in the middle and
flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on
 1/4 Cup fresh lime juice the baking sheet.
 2 Tablespoons soy sauce 2. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in
 1 Teaspoon sugar
cilantro. Spoon sauce over fish, and serve with asparagus.
First published
 1 Tablespoon chopped fresh cilantro leaves
 Roasted Sesame Asparagus
Recipes 2 Page 1928

Tira Mi Su
12:13 PM
Subject [Gourmet_Gourmand] Tira Mi Su

Des sert Recipe Exchange; Recipe Favorites; Cookin Wi th Haggermaker; Kri stys Ki tchen Korner; Al l Recipes Only;
Chri s tians Sharing Recipes; Recipes Recipes; Bakery Shoppe; Our Recipe Swap; Sweet Treats
Reci pes Friends; In His HandsHomemaking; 1 Ba kery Ma dness; Ki ms Gormet Pa ntry; Cook Book Recipes; Wonderful
Sent Fri day, Ma rch 23, 2007 11:44 AM
Tira Mi Su
Prep: 35 min; Chill: 5hr
6 large egg yolks

3/4 cup sugar
2/3 cup milk
1 pound mascarpone cheese or 2 packages
(8 ounces) cream cheese, softened
1 1/4 cups whipping (heavy) cream
1/4 cup cold prepared espresso or very
strong coffee
2 tablespoons rum
1 tablespoon baking cocoa
1. Beat egg yolks and sugar in 2-quart saucepan

with wire wisk until blended. Beat in milk. Heat
to boiling over medium heat, stirring constantly;
reduce heat to low. Boil and stir 1 minute; remove
from heat
2. Place plastic wrap or waxed paper directly onto

egg yolk mixture in saucepan. Refrigerate 1 hour
3. Mix egg yolk mixture and cheese with wire

whisk until smooth. Beat whipping cream and vanilla
in chilled medium bowl with electric mixer on high
speed until stiff
4. Separate ladyfingers horizontally in half. Mix

espresso and rum. Dizzle ladyfingers with espresso
mixture
5. Arrange half of the ladyfingers in single layer in

Recipes 2 Page 1929

inches. Spread half of the cheese mixture then half of
the whipped cream over ladyfingers. Repeat layers.
Sprinkle with cocoa. Cover and refrigerate 4 to 6 hours
or until set. Refrigerate any remaining dessert
* 1/8 teaspoon rum extract mixed with 2 tablespoons water can be

susbstituted for the rum

Lighter Tira Mi Su

tute 2 eggs plus 2 egg yolks for the 6 egg yolks, 2 pack-
ages (8 ounces) reduced-fat cream cheese (Neufchatel)
for the mascarpone cheese and 2 1/2 cups frozen
(thawed) reduced-fat whipped topping for the 1 1/4
cups whipping cream
Recipes 2 Page 1930

Baked Fudge
1:33 PM
Subject [Gourmet_Gourmand] Baked Fudge - Repost

To Reci pes Galore 2007; Pa ntry Cha llenge; Restaurant Cl assics; Lets Cook; Divine Desserts; Fav Recipe Exchange;
Gourmet Gourmand; Taste Of Heaven; 1 Ba kery Ma dness; Recipe Pl ace; Christians Sharing Recipes; Wonderful
Reci pes; Dessert Recipes; Ki ms Recipe Swap; Cooking With Terry
Cc Recipes 4 Al l; Al l Chocolate; Chocoholic Club; Cool Creative Cooks; Chocaholics Dreamland; Wandas Recipe
Exchange; Cookin With Haggermaker; Kristys Kitchen Korner; Al l Recipes Only; Chocolate Recipes; Cook Book
Recipes; Ginas Recipes; Bakery Shoppe; Our Recipe Swap; Sweet Treats
Baked Fudge

chopped
brandy extract
1 teaspoon vanilla
Boiling water


melted and smooth


Recipes 2 Page 1931

Recipes 2 Page 1932

1:51 PM

If y ou've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. I
received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the
difference and what makes it so.
My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San
Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Her
mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me
and my friend Jen how it is done. I have to say, I'll never look back, and will never make pesto any other way. If
y ou love pesto, you really have to try this.
Most of the pesto you encounter here in the U.S. is different for a few reasons. First off, most of what you see
here is made by machine, usually a food processor or hand blender. This holds true even if it is homemade.
Don't get me wrong, it usually tastes good, but because the ingredients aren't hand chopped you end up with an
tex ture that is more like like a moist paste and there little to no definition between ingredients.
During my lesson I quickly began to realize chopping all the ingredients by hand and not blending them is key
because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you
dress a pasta with a pesto that has been hand chopped the miniscule flecks of basil will separate from the olive
oil in places, y ou get definition between ingredients, and bright flavors pop in a way they don't when they've
been blended into one .
Another thing, Genovese pesto is famous in part because it is often made with young, small basil leaves. For us
non-Italians it is easy to find Genovese basil in stores and at farmer's markets particularly in the summer, but
chances are it wasn't picked young. I wouldn't worry about it too much, simply by hand chopping all your
ingredients, you will see a major shift in personality of your pesto. If you grow your own basil, I'm envious.
Recipes 2 Page 1933

So, if y ou are serious about making good pesto, get a good, sharp (preferably large, single blade) mezzaluna,
y ou'll need it. Chopping the ingredients will take twenty or thirty minutes. Whatever you use to chop, make sure
it has a sharp blade or the basil will turn dark. Let me know if y ou try this and what you think, I promise to
share her potato gnocchi technique in a future post, they were unbelievable. Also, note to self: do a remix of the
thousand-layer lasagne with this.
Book signings & sightings!
Huge thanks to all of you who turned out for my book signing on Saturday, I really enjoyed meeting each of you
in person! Also, thanks to all of y ou who have been sending in the names of stores where you've seen my book.
Here's a list of places where my book has been sighted, new additions to the list include Books a Million in
Ox ford Alabama, Pages for All Ages in Champaign Illinois, Moe's Books on Telegraph in Berkeley, and Left
Bank Books in St. Louis, Missouri. Please let me know if y ou see it elsewhere so I can add to the list!

One key to perfect pesto is chopping all the ingredients by hand, preferably with a sharp mezzaluna or knife. I gave
my double-bladed mezzaluna to a friend last year because it was collecting dust (I also didn't like how ingredients
would get stuck between the blades), but have a large half-moon shaped pizza cutter that works like a dream.
Francesca's mom even approved and said it cut her chopping time in half. This pesto will keep a bit in the
refrigerator, but it really hits its peak when served soon after it is made.
The technique here is: chop a bit, add some ingredients, chop some more. I think part of the reason she does it this
way (instead of chopping everything all at once) is because some things get chopped into oblivion, while some not
as much - it encourages specturm of cut sizes throughout the pesto contributing to the overall texture. All told, the
chopping took me a leisurely twenty to thirty minutes, I wasn't in any particular rush.
You'll notice this recipe doesn't have any added salt (just the saltiness from the cheese), make sure your pasta water
is well salted if you are going to use this pesto on pasta or the overall flavor profile will fall flat. Also, be sure to
adjust for seasoning before serving. With food this simple, you need to get the seasoning right.
1 large bunch of basil, leaves only, washed and dried
3 m edium cloves of garlic
one sm all handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
Special equipment: large mezzaluna for chopping
Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop
som e m ore, add the rest of the basil, chop som e m ore. I scrape and chop, gather and chop. At this point the basil and
garlic should be a very fine m ince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of
the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all
the ingredients into a basil "cake" - see the photo up abov e. Transfer the pesto "cake" to a sm all bowl (not much bigger
than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a
quick stir to incorporate som e of the oil into the basil. She occasionally thins the pesto with a splash of pasta water for
m ore coverage, but for our gnocchi this wasn't necessary.
Makes about 1 cup.
Recipes 2 Page 1934

English Trifle
3:43 PM
Subject [Gourmet_Gourmand] English Trifle

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English Trifle
Makers 10 servings
1/2 cup sugar

3 cups milk
1/2 cup dry sherry or other white wine or
white grape juice
1/2 cup strawberry preserves
1 pint strawberries, sliced, or 1 package
(10 ounces) frozen sliced strawberries,
thawed
1 cup whipping (heavy) cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
1. Mix 1/2 cup sugar, the cornstarch and salt in 3-

quart saucepan. Gradually stir in milk and sherry. Heat
to boiling over medium heat, stirring constantly. Boil
and stir 1 minute
2. Gradually stir at least half of the hot mixture

garine and vanilla. Cover and refrigerate about 3 hours
or until chilled
3. Seperate ladyfingers horizontally in half. Spread

cut sides with preserves. Layer one-fourth of the
Recipes 2 Page 1935

Arrange remaining ladyfingers around edge of bowl in
upright possition and with cut sides toward center. (It
may be necessary to gently ease ladyfingers down into
pudding about 1 inch so they remain upright.) Cover
and refrigerate
4. Beat whipping cream and 2 tablespoons sugar in

chilled medium bowl with electric mixer on high
speed until stiff. Spread over dessert. Sprinkle with
almonds. Refrigerate any remaining dessert
*Spreads with at least 65% veetable oil can be substituted

Ligher English Triffle

first 8 ingredients. Prepare 2 packages (4-serving size)
vanilla pudding according to package directions, using
skim milk but substituting 1/2 cup sherry for the 1/2 cup of
the total amount of milk. Substitute 2 cups reduced-fat
frozen (thawed) whipped topping for the whipping
cream and 2 tablespoons sugar
Recipes 2 Page 1936

Baked Fudge
4:39 PM
Subject [Gourmet_Gourmand] Baked Fudge

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Baked Fudge

chopped
brandy extract
1 teaspoon vanilla
Boiling water


melted and smooth


Recipes 2 Page 1937


Recipes 2 Page 1938

Creme Brulee
5:03 PM
Subject [Gourmet_Gourmand] Creme Brulee

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Creme Brulee
Makes 8 servings
4 large egg yolks

4 cups cut-up fruit
1. Beat egg yolks in medium bowl with electric

mixer on high speed about 5 minutes or until thick and
lemon colored. Gradually beat in granulated sugar
2. Heat whipping cream in 2-quart saucepan over

medium heat just until hot
3. Gradually stir at least half of the hot cream into

egg yolk mixture; stir back into hot cream in saucepan.
Cook over medium heat 5 to 8 minutes, stirring constantly,
until mixture thickens (do not boil)
4. Pour custard into ungreased pie plate, 9x1 1/4

inches. Cover and refrigerate at least two hours but no
longer than 24 hours
5. Set oven control to Broil. Sprinkle brown sugar

over custard. Broil with top about 5 inches from heat
about 3 minutes or until sugar is melted and forms a
glaze. Spoon over fruit. Refrigerate any remaining
dessert
1 Serving: Calories 305 (Calories from Fat 190) Fat 21g

Recipes 2 Page 1939

Crepes
5:09 PM
Subject [Gourmet_Gourmand] Crepes

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Crepes
Makes 12 crepes

1 tablespoon sugar
1/2 teaspoon salt
2 cups milk
softened
2 large eggs
1. Mix flour, sugar, baking powder and salt in

medium bowl. Stir in remaining ingredients. Beat with
hand beater until smooth
2. Lightly butter 6-to8-inch skillet. Heat over

medium heat until bubbly
3. For each crepe, pour scant 1/4 cup batter into

skillet. Immediately rotate skillet until thin film covers
bottom. Cook until light brown. Run wide spatula
around edge to loosen, turn and cook other side until
light brown
4. Stack crepes, placing waxed paper between

each; keep covered. If desired, spread applesauce,
sweeteened strawberries, currant jelly or raspberry jam
thinly over each warm crepe; roll up. (Be sure to fill
creapes so the more attractive side is on the outside.)
Sprinkle with powdered sugar if desired
Recipes 2 Page 1940

1 Crepe: Calories 110 (Calories from Fat 35mg); Fat 4g

Timesaving Tip
Prepare a double recipe of crepes, wrap airtight and

freeze up to two moths so they're ready when you want them
Recipes 2 Page 1941

Lindy's Cheesecake
5:20 PM
Subject [Gourmet_Gourmand] Lindy's Cheesecake

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Lindy's Cheesecake
Prep: 30 min; Bake: 1 hr 20 min; Cook: 15 min;
Chill: 2hr
Makes 16 servings
Crust (below)
5 packages (8 ounces each) cream cheese,
softened
1 3/4 cups sugar
1/4 teaspoon salt
5 large eggs
2 large egg yolks
1/3 cup slivered almonds, toasted, if desired
1. Prepare Crust
3. Beat cream cheese, sugar, flour, orange peel,

lemon peel and salt in large bowl with electric mixer on
medium speed until smooth. Beat in eggs, one at a time,
on low speed just until well blended. Beat in lime peel, lime
juice and cornstarch. Fold in sour cream until well blended. Pour
over baked crust
4. Bake 20 minutes

minutes longer or until center is set. (Do not insert a
Recipes 2 Page 1942

minutes.Cool in pan on wire rack 15 minutes
6. Run metal spatula along side of cheesecake to

loosen. Refrigerate uncovered about 3 hours or until
chilled; cover and continue refrigerating at least 9
hours but no longer than 48 hours
7. Run spatula along side of cheesecake to

loosen; remove side of pan. Beat 3/4 cup whipping
cream in chilled small bowl with electric mixer on
high speed until stiff. Spread whipped cream over top
of cheesecake. Decorate with almonds. Refrigearate
Crust

1/4 cup sugar
1 large egg yolk
Move oven rack to lowest possition. Heat oven to 425

degrees. Lightly grease spring from pan 9x3 inches; remove bot-
tom. Mix all ingredients with hands. Press one-third of
the mixture evenly on bottom of pan. Place on cookie
sheet. Bake 8 to 10 minutes or until light golden brown;
cool. Assemble bottom and side of pan; secure side.
Press remaining mixture all the way up side of pan

Ligher Lindy's Cheesecake

Crust. Move oven rack to lowest possition. Heat oven to
425 degrees. Lightly grease side only of springform pan, 9x3
inches, with shortening. Mix 3/4 cup graham cracker
crumbs, 2 tablespoons margarine, melted, and 2 table-
spoons sugar; press evenly in bottom of pan. Use
reduced-fat cream cheese (Neufchatel) and increase
flour to 1/4 cup. Substitute 1 1/4 cups fat-free choles-
terol-free egg product for the 5 eggs. Omit 1/4 cup
Recipes 2 Page 1943

fresh fruit if desired. Refrigerate any remaining dessert
Chocolate Chip Lindy's Cheesecake
Fold 1 cup miniature semi-sweet chocolate chips (3 ounces)

into cheese mixture before pouring into crust
Recipes 2 Page 1944

Orange Sauce
10:12 PM
Subject [Gourmet_Gourmand] Orange Sauce

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Orange Sauce
Makes about 2 1/3 cups sauce
1 cup sugar
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
1 teaspoon grated orange peel
1. Mix sugar, cornstarch, flour and salt in 1 1/2 -

quart saucepan. Gradually stir in orange juice, water
and lemon juice. Heat to boiling over low heat, stirring
constantly. Boil and stir 3 minutes; remove from heat
2. Stir in remaining ingredients. Serve warm. Cover

and refrigerate any remaining sauce
1 Tablespoon: Calories 30 (Calories from Fat 0g); Fat 0g

Timesaving Tip
To microwave, decrease water to 1/4 cup. Mix sugar,

cornstarch, flour and salt in 4-cup microwavable mea-
sure. Microwave uncovered on High 5 to 7 minutes,
stirring every minute, until thickened and boiling. Stir
in remaining ingredients
Recipes 2 Page 1945

Lemon Sauce
10:20 PM

Lemon Sauce
1/2 cup sugar

3/4 cup water
1/4 cup lemon juice



Timesaving Tip

ing ingredients
Recipes 2 Page 1946

Chicken Tikka
10:06 AM

Chicken tikka
about.
Ingredients:
1 cup yogurt/curd
Oil/butter
Salt
Method:
3-4hrs.
Recipes 2 Page 1947

done.
Serves : 2-3
Recipes 2 Page 1948

Deviled Eggs
5:25 PM

Deviled Eggs
Prep: 15 min

half-and-half
1/8 teaspoon salt
1/4 teaspoon pepper

mash with fork




mixture
Mexican Deviled Eggs

Recipes 2 Page 1949
cilantro and 1 teaspoon ground cumin into egg yolk
mixture
Zesty Deviled Eggs
Mix 1/2 cup finely shredded cheese (2 ounces) and 2 tablespoons chopped
fresh parsley or 1 teaspoon prepared horseradish into
egg yolk mixture
Recipes 2 Page 1950

Eggs Benedict
5:28 PM
Subject [Gourmet_Gourmand] Eggs Benedict

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Eggs Benedict
Prep: 30 min
Makes 6 servings
Hollandaise Sauce (below)

3 English muffins
3 tablespoons margarine or butter, softened
1 teaspoon magarine, butter or spread
6 thin slices Canadian-style bacon or fully
cooked smoked ham
6 Poached Eggs
1. Prepare Hollandaise Sauce; keep warm
2. Split English muffins; toast toast. Spread each muffin

half with margarine; keep warm
3. Melt 1 teaspoon margarine in 10-inch skillet

mver medium heat. Cook bacon in margarine until
light brown on both sides; keep warm
4. Prepare Poached Eggs
5. Place 1 slice bacon on each muffin half. Top with

poached egg. Spoon warm sauce over eggs.

Seafood Benedict
Substitute 1 1/2 cups chopped cooked crabmeat, scallops,

shrimp or lobster or a mixture for the bacon. Heat in margarine
just until hot
Hollandaise Sauce
Recipes 2 Page 1951

Hollandaise Sauce
Makes about 3/4 up sauce
3 large egg yolks

1/2 cup firm stick butter
1. Stir egg yolks ande lemon juice vigorously in

1 1/2 quart saucepan. Add 1/4 cup of the butter. Heat
over very low heat, stirring constantly with wire whisk,
until butter is melted
2. Add remaining butter. Continue stirring vigor-

ously until butter is melted and sauce is thickened. (Be
sure butter melts slowly so eggs have time to cook and
thicken sauce without curdling.) Serve over cooked
vegetables, eggs or broiled meats. Cover and refriger-
ate any remaining sauce. To serve refrigerated sauce,
stir in small amount of water when reheating over
very low heat
*It's not recommended that you use margarine or vegetable oil spreads

Recipes 2 Page 1952

Matzoh Brie
8:47 PM
Matzoh Brie Recipe #43069
This is typically eaten on the Jewish holiday Passover, but I
love to make it year-round. The onion powder is optional.
by bramble
2
servings
15 min 5 min prep

cooking spray
4 matzohs
4 egg whites
1/2 teaspoon onion powder, to taste
1/4 teaspoon salt
1. Coat a large nonstick skillet with cooking spray.
2. Heat the skillet over medium-high heat until very hot.
3. Meanwhile, moisten the matzah with cold water and
then crumble into a bowl.
4. Add the egg whites and seasonings.
5. Spoon half the mixture into the hot skillet as one
large"pancake" and brown.
6. Turn to brown the other side.
7. (Re-spray oil if necessary).
8. Repeat with remaining mixture and oil.
© 2007 Recipezaar. All Rights Reserved.
http://www.recipezaar.com
Share your experience with others, and post your
comments on the recipe. Type 43069 in the Search box at
the top of Recipezaar, to get back to this recipe easily
Recipes 2 Page 1953

Asparagus and Caramelized Onion Matzoh Farfel
8:50 PM
Asparagus and Caram elized Onion Matzoh Farfel Recipe #85564
From Chef Anne Rozensweig. A great, spring-inspired Passover side dish.
by Miraklegirl
8
servings
35 min 10 min prep

4 tablespoons olive oil or chicken fat
1 large Spanish onion, diced
2 bunches scallions, white part cut into 1/2 inch pieces, green part into 1 inch
pieces coarse salt and freshly ground bl
coarse salt
1 bunch asparagus, trimmed, peeled, halved lengthwise, and cut into 1 inch
pieces (about 1 pound)
2 eggs
3 cups farfel (or crushed matzo)
2 cups hot chicken stock
1. Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower
heat and cook approximately 15 minutes, stirring frequently, until caramelized.
2. Add the white parts of the scallions and cook for 5 minutes.
3. Add the green parts of the scallions to the mixture, remove from heat, and set
aside to cool.
4. Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
5. When it returns to a boil, add the asparagus and blanch for 1 minute.
6. Drain and refresh in ice water.
7. When asparagus is cool, drain and add to onion mixture.
8. Mix the eggs with the farfel in a large skillet, and cook over medium heat,
stirring often, to lightly toast and dry out the farfel.
9. Stir in the vegetables and half the stock.
10. Continue to stir until the liquid is absorbed.
11. Add the remaining stock and cook until just juicy.
13. Serve immediately.
Share your experience with others, and post your comments on the recipe. Type
85564 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Recipes 2 Page 1954

TOP 10 EDITOR'S PICKS
9:35 PM
ST. PATRICK'S DAY

Go beyond corned-beef-and-cabbage with ten delicious Irish-inspired recipes.
Print and save your favorites.

Bailey's Pudding Parfaits with Oatmeal-
Walnut Crunch
The oatmeal and nut mixture in this dessert
is usually baked on fruit; here, it is cooked
on its own, then layered with currants and a
pudding made with Baileys Original Irish
Cream.
Brown Butter Soda Bread

Rosemary and black pepper make this bread
anything but typical. Wedges are delicious
with plenty of butter and your favorite
preserves.
Butterscotch Drop Scones

This is a great scone recipe, and it works
even without the butterscotch chips. One
cup of dried berries, chocolate chips,
shredded coconut, or dried cherries can be
substituted, if you like.
Chocolate-Whiskey Soufflé Tarts

There's just a wee bit of the favorite Irish
spirit in these treats.
Corned Beef and Carrots with Marmalade-

Whiskey Glaze
St. Patrick's Day in a flash: A zesty glaze
makes corned beef from the supermarket
deli your own. The perfect go-with?
Wedges of cooked, buttered cabbage, of
course.
Irish Cheddar and Stout Fondue

A meatless yet rich dish that would make a
perfect appetizer for St. Patrick's Day
dinner.
Recipes 2 Page 1955

Irish Manhattan
Toast St. Patrick's Day with a drink that
combines the quintessential Irish spirit with
a classic American cocktail.
Lemon Curd Layer Cake

Tall and beautiful, sweet and tart, this cake
has lots of lemon flavor and plenty of style,
too. It's the perfect finale for a St. Patrick's
Day dinner or other special occasion.
Mini Walnut Soda Breads

Versatile breads that are good served with
cheese, spread with butter and jam at
teatime, or paired with a main-course salad.
Parsnip Soup with Corned Beef and

Cabbage
Make a quick soup with leftover corned
beef or a few slices from the deli.
— Bon Appétit, March 2007
Recipes 2 Page 1956

3:12 PM
Subject [Gourmet_Gourmand] Peanut Butter Cookies

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Prep: 15 min; Chill: 2hr: Bake: 30 min

1/4 cup shortening
1 large egg
1/4 teaspoon salt
Granulated sugar
1. Mix 1/2 cup granulated sugar, the brown sugar,

peanut butter, shortening, margarine and egg in large
bowl. Stir in flour, baking soda, baking powder and
salt. Cover and refrigerate about 2 hours or until firm.
3. Shape dough into 1 1/4 inch balls. Place about 3

inches apart on ungreased cookie sheet. Flatten into crss-
cross pattern with fork dipped in granulated sugar
4. Bake 9 to 10 minutes or until light brown. Cool 5

minutes; remove from cookie sheet. Cool on wire
rack.
salt
Recipes 2 Page 1957

Lighter Peanut Butter Cookies
For 1 gram of fat and 95 calories per serving, use

reduced-fat peanut butter. Substitute 1/4 package
(8-ounce size) reduced-fat cream cheese (Neufchatel),
softened, for the shortening. Add 1/2 teaspoon vanilla
with the egg
Recipes 2 Page 1958

3:30 PM
Subject [Gourmet_Gourmand] Coconut Cream Macaroons

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3 packages (7 ounces each) flaked coconut

(7 2/3 cup)
1/2 teaspoon salt
2/3 cup canned cream of coconut
3 teaspoons vanilla
1 large egg
chips (1 cup), if desired
1 tablespoon vegetable oil, if desired
1. Heat oven to 350 degrees. Line cookie sheet with alu-

minum foil or cooking parchment paper
2. Sprinkle 1 cup of the coconut over aluminum

foil. Bake 5 to 7 minutes, stirring occasionally, or until
golden brown; cool. Reserve aluminum foil for baking
cookies
3. Mix toasted coconut, remaining coconut, the

flour and salt in large bowl. Beat milk, cream of
coconut, vanilla, almond extract and egg into medium
bowl until well mixed. Pour over milk mixture over
coconut mixture; stir until well mixed
4. Drop mixture by heaping tablespoonfuls onto

cookie sheet

(cookies will be soft in center and set at edges), Imme-
Recipes 2 Page 1959
sheet to wire rack. Cool completly
6. 6. Heat chocolate chips and oil in 1-quart saucepan

over low heat, stirring constantly, until chips are
melted. Drizzle over cookies. Let stand about 30 min-
utes or until chocolate is set
*If usingt self-rising flour, omit salt
1 Cookie: Calories 125 (Calories from Fat 65f); Fat 7g

Timesaving Tip
Omit toasting coconut in step 2 and drizzling wqith

chocolate in step 6
Recipes 2 Page 1960

Oatmeal-Rasin Cookies
3:58 PM
Subject [Gourmet_Gourmand] Oatmeal-Rasin Cookies

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1/2 cup shortening
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup raisins, chopped nuts or semisweet
chocolate chips, if desired
2. Mix all ingredients except oats, flour and raisins

in large bowl. Stir in oats, flour and raisins
3, Drop dough by rounded tablespoonfuls about 2

inches apart onto ungreased cookie sheet
4. Bake 9 to 11 minutes or until light brown. Imme-

diately remove from cookie sheet. Cool on wire rack
*Spreads with at least 65% oil can be substituted
salt

Recipes 2 Page 1961

Oatmeal-Raisin Squares:
Press dough into ungreased square pan, 8x8x2 inches. Bake about
25 minutes or until light brown. Cool in pan on wire
rack. Cut into about 2-inch squares. Makes 16
squares
Lighter Oatmeal-Raisin Cookies

unsweetened applesauce for the shortening and 1/2 cup
fat-free cholesterol-free egg product for the eggs.
Increase cinnamon and vanilla to 1 1/2 teaspoons each
Recipes 2 Page 1962

4:44 PM
Subject [indoorcats] CHICKEN PAPRIKA (FOR CATS AND PEOPLE)

To Gourmet_Gourmand@yahoogroups.com; i ndoorcats@yahoogroups.com; 9
_l i ves_your_cats_health_and_happiness@ya hoogroups.com
How To ... Share a meal with your cat

There have been several recipes for dogs in this space, but just so the felines don't feel neglected,
here's something for the kitties and their human companions.
Serves: 6 people, or 4 people and 2 or 3 cats
1 teaspoon corn oil
1 teaspoon salt
1 cup hot water
3 pounds of chicken, skinned, boned and cut into bite-size pieces
1 carrot, finely chopped
2 medium potatoes, cut into small cubes
2 tomatoes, chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Fresh parsley, to garnish
Additional ingredients for cat portions:
1/4 cup cooked rice
1/2 teaspoon brewer's yeast
1/2 teaspoon bone meal
In a medium saucepan, heat the oil over low heat. Add the garlic, salt, paprika and 1/2 cup of the
hot water. Cover, bring to a simmer and cook for 10 minutes. Add the chicken, remaining water,
carrot, potatoes and broth. Return to a simmer and cook another 10 minutes.
Add the tomatoes and red and green peppers. Stir well and simmer another 10 minutes. For
people, garnish with parsley.
For cats, chop the chicken into smaller pieces, mix with rice, brewer's yeast and bone meal.
Allow to cool before serving.
-- Recipe from Patti Delmonte's "Real Food for Cats" (Storey Publishing)
© 1998-2007 Seattle Post-Intelligencer
Recipes 2 Page 1963

5:25 PM

New England boiled dinner is a one pot dish consisting of corned beef, cabbage, carrots and potatoes. How
this dish came to be from New England I have no idea; it seems to have more Irish-American roots with the
corned beef and cabbage, and is a traditional Irish-American dish to celebrate St. Patrick's Day. This is how
my mother makes it.
3 1/2 pounds corned beef brisket (or can also be made with plain beef brisket)
15 peppercorns
8 whole cloves
1 bay leaf
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths
1 Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If your corned beef brisket
does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. Bring to a
simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or
until the meat is tender (a fork goes through easily).
2 Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. C heck the broth
for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a
high simmer. C ook at a high simmer until done, about 15-30 minutes longer, depending on the size of the
cut of your vegetables.
3 Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the vegetables and
some broth.
Recipes 2 Page 1964

some broth.
Serves 6 to 8. Serve with horseradish or mustard.
Notes:
The corned beef can be pretty salty, so you may want to rinse it first before cooking. We just use the corned
beef as is and don't add any more seasoning or salt. If the broth ends up being too salty, you can serve just
the meat and vegetables, without the broth, or add water to the broth to dilute it.
Recipes 2 Page 1965

Gingersnaps
9:45 PM
Subject [Gourmet_Gourmand] Gingersnaps

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Gingersnaps
Prep: 15 min; Chill: 2 hr; Bake: 48 min

3/4 cup shortening
1/4 cup molasses
1 large egg
1/4 teaspoon salt
Granulated sugar
1. Mix brown sugar, shortening, molasses and egg

in large bowl. Stir in remaining ingredients except
granulated sugar. Cover and refrigerate at least 1 hour.
2. Heat oven to 375 degrees. Grease cookie sheet lightly

with shortening
3. Shape dough by rounded teaspoonfuls into balls.

Dip tops into granulated sugar. Place balls, sugared
sides up, about 3 inches apart on cookie sheet
4. Bake 10 to 12 minutes or just until set. Remove

from cookie sheet. Cool on wire rack
*If using self-rising flour, decrease baking soda to 4 teaspoons and

omit salt

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Recipes 2 Page 1967

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Recipes 2 Page 1970
11:53 PM

Capture the essence of this unsung vegetable with dishes that
show its resilence and grace in subtle ways.
By Amy Scattergood
Times Staff Writer
Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth
like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind
their promises, leeks emerge from the earth, dirt-clad and single- minded, as vertical as hope.
Without the raw force of an onion or the hollow delicacy of a bouquet of chives, leeks rely on
subtlety and fortitude. A leek is by its nature a patient vegetable. Slow-growing underground,
able to bide its time once out of it, a leek can also hold up to myriad cooking techniques, as if the
very patience that held it through the slow winter has become alloyed in the leek's own
concentric rings.
Serene, subtly aromatic, almost cool to the touch, a leek can be a revelation in the kitchen, with a
wealth of nuanced flavor that belies its humble appearance.
Yet the leek, more than most other vegetables, clings to the earth that engenders it, as if reluctant
to be fully separated from its origins. Cut through a leek, particularly a mature one, and you'll
find, shot through the ringed layers, a residue of the dirt and sand in which it grew, like the
footprint of a creation myth.
Leeks are often purposely grown in little hills, individual archeological tells that are mounded by
farmers to increase the proportion of white stem to green leaf. The dirt or sand (leeks are often
grown in particularly sandy dirt or even outright sand) becomes embedded within the layers of
the leek as it grows. This accounts for the need to soak leeks thoroughly before you cook them.
Earthy reminder
If the stubborn, earth-shot quality of a leek is part of its appeal -- a quiet reminder of the
necessary proximity of food to farm -- the leek's leaves also have a story to tell. V-shaped, they
rise out of the roots like folded sheaths, growing darker the farther they get from home -- a
tangible buffer between pale roots and the sunlit world.
Absolved from the earth, washed clean and shorn from the blue-green tresses of its leaves, a leek
is ready for transformation.
Cooking a leek is not like taming an onion or preserving the delicate ephemerality of a handful
of fresh herbs or greens. It's about capturing the essence of a vegetable that contains equal parts
resilience and grace.
A bowlful of steamed mussels becomes extraordinary when married with leeks. Cut in thin strips
and sautéed in butter, the leeks give structure to the winey broth as well as a hint of color -- the
leeks on the small black mussels are like thick brush strokes of lime green on obsidian. The dish
distills a leek's brightest nature.
Blanched and minced into a thick pâté shot through with fresh ginger, vinegar and chives, leeks
showcase their cooler qualities, becoming smoother and more refined. Or seared and then braised
in the oven in broth laced with thyme and shallots, they demonstrate profound earthiness.
Recipes 2 Page 1971

After a good braise, a leek develops warm, caramel notes, becoming buttery and rich and
aromatic. Its flavor doesn't dissipate; it reaches its full potential. Like an early spring day that can
shift in an hour from pallid reticence to honeyed vigor, a leek is not mercurial but capable of
sudden moments of revelation.
It's no wonder Shakespeare chose the leek as a symbol of his emerging young soldier-king in
"Henry V." We're told that as a Welshman, Henry wears the leek for a "memorable honour" on
St. Davy's Day -- which is, fittingly for a late winter vegetable, the first of March.
Following Henry's improbable underdog victory over the French at Agincourt, Shakespeare
pauses not to give the king another ceremonious soliloquy, but to allow the modest Welsh Capt.
Fluellen to give a speech about leeks.
Mussels with leeks and white wine

Servings: 4
Note: Allow about 1 pound of mussels per person plus extra to allow for some not opening.
Small black mussels such as Prince Edward Island (PEI) or Maine are best.
Ingredients:
1 12-inch rustic baguette
3 tablespoons good-quality olive oil
5 pounds small black mussels
4 leeks
2 large shallots, minced (about 1/4 cup)
6 garlic cloves, minced (about 1/4 cup)
2 cups dry white wine
2 tablespoons chopped Italian parsley
1. Slice the baguette on the diagonal into half- inch slices, brush each slice with a little olive oil
and grill the bread on a grill or in a pan. Reserve, keeping warm.
2. Rinse the mussels under cold water, scrub them if necessary and pull off and discard the
beards. Discard any open or broken mussels. Reserve.
3. Cut off the green parts of the leeks and discard or save for leek broth; cut off and discard the
roots. Cut the leeks in half lengthwise and peel off the tough outer layer if necessary. Submerge
in a bowl of tap water or in a sink and rinse off any dirt. Drain the leeks and then cut them
crosswise into thin slices, about one-eighth inch thick. (This needn't be exact.)
4. In a large (6-quart) pot over medium heat, melt the butter. Add the leeks and sauté until soft
and translucent, turning the heat to low, about 5 to 7 minutes.
5. Add the shallots, garlic, salt and pepper and cook for another 2 minutes.
6. Increase the heat to high, then add the mussels and the white wine. Stir to combine, then cover
and cook 5 to 7 minutes, until the mussels open up, shaking the pot so that the mussels cook
evenly. When the mussels have opened, remove the pot from the heat and add the parsley. Serve
immediately either in the pot or ladled into soup plates, with slices of grilled baguette for the
leeks and sauce and a big bowl for the mussel shells.
Recipes 2 Page 1972

fat; 17 grams saturated fat; 120 mg. cholesterol; 1,264 mg. sodium.
Leek tartare

Servings: 3
Note: Adapted from "Happy in the Kitchen," by Michel Richard, who makes this dish with
homemade mayonnaise (we used commercial) and serves it at room temperature with baguette
slices. You could also serve it warm under a chicken breast or with a crisp breaded fish fillet.
Ingredients:
1 shallot, minced
1/4 cup olive oil
1 tablespoon mayonnaise
1/2 teaspoon sugar
1 teaspoon grated fresh ginger
2 tablespoons minced chives
3 drops Tabasco
1. Fill the bottom of a medium-sized steamer or double boiler with enough water to steam (but
not so much that the water touches the steamer basket). Heat over medium heat so that the water
comes to a simmer by the time you've prepared the leeks.
2. Cut off the dark green tops of the leeks and discard or set aside for another use. Cut off and
discard the root ends. Cut each leek in half lengthwise. Place each half cut side down and slice
crosswise into 1-inch pieces. You should have about 1 1/2 cups of leeks.
3. Fill a large bowl with warm water and add the leeks to the water. Using your hands, separate
the layers of leeks, and swish them in the water; the sand and dirt will fall to the bottom of the
bowl. Let stand briefly. Then, with your hands or a skimmer, lift the leeks from the water
without disturbing the sediment that has settled at the bottom.
4. Line a baking sheet with plastic wrap. Set a steamer basket in the pot over the simmering
water. Place the leeks in the basket, cover, and steam for about 8 minutes, or until they are bright
and almost translucent. Spread the leeks evenly on the lined baking sheet, and place in the
refrigerator to cool, about 15 minutes.
5. When they're cool, chop the leeks until they are a thick mushy consistency. Place them on a
double layer of cheesecloth or a clean kitchen towel, and wring out the excess water.
6. Combine the leeks, shallot, and olive oil in a medium bowl. Stir in the vinegar, mustard,
mayonnaise, sugar, ginger, chives, Tabasco, salt and pepper. Mix well. Taste and adjust the
seasoning if necessary.
7. Place a 3-inch ring mold or round cookie cutter on a plate, fill with about one-third cup of the
tartare, and smooth the top. Remove the cutter, and repeat with the remaining plates.
Recipes 2 Page 1973

Braised leeks

Servings: 4
Note: From chef-owner Corina Weibel at Canelé. Leek stock can be substituted for the vegetable
stock or water but will need to be made ahead of time by simmering the green tops of 6 medium
leeks in 6 cups water, covered, for about three hours.
Ingredients
1 shallot, sliced
1 tablespoon thyme leaves
1/3 cup white wine
1 cup vegetable stock or water
2 small red rose potatoes or similar waxy potatoes
1 tablespoon unsalted butter
1. Trim the roots from the leeks, keeping the bottom intact. Trim the green tops so that the
remaining leek is about 4 inches long. Split the leek in half lengthwise. Run the leeks under cold
water to clean and dislodge any dirt. Drain, place in a bowl and toss with one-fourth teaspoon
salt.
2. Heat a large (12- to 14-inch) sauté pan over medium heat then add the olive oil. Place the
leeks in the pan cut-side down, in batches if necessary. Cook over medium heat until
caramelized, about 12 to 15 minutes. Turn the leeks and cook for a few seconds on the other
side. Remove the leeks from the pan and place, cut side up, in a shallow baking dish (about 9-
by-13-inch).
3. In the same pan, lightly sauté the sliced shallot over medium-high heat for about 1 minute.
Add the thyme and the white wine and cook about 1 to 2 minutes, until the wine reduces slightly.
Add the stock or water and bring the mixture to a quick boil. Remove from heat.
4. Pour the liquid over the leeks in the baking dish until the leeks are almost, but not quite
covered, adding more stock or water if necessary. Place in a 400-degree oven and cook until the
root ends of the leeks can be pierced with very little resistance by a knife, about 25 to 30
minutes.
5. While the leeks are braising, cut the potatoes into one-half inch slices. Place them in a medium
saucepan and fill with cold water, covering the potatoes by 1 inch. Season the water with one-
fourth teaspoon salt. Cook over high heat until the water boils and test for doneness by gently
piercing with a knife. If necessary, reduce the heat to medium and cook for 2 or 3 minutes longer
until done. Drain and set aside.
6. When the leeks are done, heat the sauté pan over medium heat. Add the butter, and when it is
melted, add the potato slices. Sauté until lightly browned, about 1 to 2 minutes, turning as needed
to cook both sides. Add the leeks and braising liquid to the pan and toss to combine. Season with
Recipes 2 Page 1974

Recipes 2 Page 1975

11:55 PM
FOOD COLUMN
By Rob Kasper
Baltimore Sun
After eating a mess of gumbos - 13 bowls to be exact - I was curious about what the keys were to
making a good one.
"It's the roux; you have to move it, move it, move it," said Mary Rivers, who prepares the gumbo
at Ale Mary's, a Fells Point pub in Baltimore that she operates with her husband, Tom, and her
brother-in-law, Bill.
"The roux has to be the consistency of good gravy," said Brian Badger, who whips up the gumbo
in the kitchen of Slainte Irish Pub and Restaurant on Thames Street.
"You can't rush the roux," said Jill Oliver, who - along with Ted Young - makes the gumbo at the
Wharf Rat's locations downtown and in Fells Point.
The cooks agreed that constructing a roux, mixing hot oil and flour, was the crucial step in the
intensely challenging process of making gumbo, a Cajun soup thickened with okra or gumbo file.
A gumbo can, according to noted Cajun chef Paul Prudhomme, contain seafood, sausage,
poultry, greens, alligator or even squirrel meat. But it always starts with a roux.
"Gumbo Night was an occasion," Prudhomme wrote in his 1987 work, The Prudhomme Family
Cookbook. "Mom cooked a big pot of gumbo for supper and invited family and friends."
In that spirit, Rivers, Badger and Oliver and a number of other Fells Point cooks served big pots
of the soup during a recent Mardi Gras festival and gumbo competition.
The gumbos made by these three cooks were deemed the best by a panel of six serious eaters -
two leaders of neighborhood organizations and assorted members of the food press, myself
among them. We trekked - OK, we were ferried in a long, black limo - to 13 Fells Point pubs and
restaurants to sample their gumbos. By the end of the evening, a Fat Tuesday filled with
merriment, my original goal of "passing a good time" had largely been transformed to "don't pass
out."
The gumbo at Ale Mary's was declared the overall winner, getting high marks for both flavor and
presentation. Those prepared by Badger at Slainte and Oliver and Young at the Wharf Rat
finished with high marks for flavor.
Once my stomach had settled and my head had cleared, I queried the winning cooks about their
gumbo-making techniques.
Rivers stressed preparation, saying she has all her ingredients chopped, measured and within
easy reach before she begins making her roux.
Recipes 2 Page 1976

dead."
She also spoke of the odd, alluring nature of the process. "The chemistry is strange. The roux
goes from having a peanut-butter consistency to a smooth, silky texture. It can stretch your
mind."
Badger said he has been making gumbo since 1993, when a visit to New Orleans "turned my
head around about food." He made gumbo at Bohager's, at a spot called the Brewery and at a
stall he ran in the Broadway Market.
"At first, I burned the roux and burned myself," Badger said. "But I kept at it." Now he turns out
15 gallons of gumbo a week at Slainte, where he has worked for almost three years.
One trick Badger learned along the way was to make the large batches of the roux in a separate
pot, then add it to the gumbo later in the cooking process. That way, "if you burn the roux, you
don't have to throw out all the gumbo; you just start over," he said.
Oliver, and most of the gumbo cooks, said patience and a keen eye were musts. "You don't want
to hurry things or end up with a blond roux," Oliver said. Instead, she said, you cook your roux
until it reaches "a dark-chocolate" hue. Moreover, she said, you cook a gumbo slowly. "You can
tell when it is done by looking at it. All the ingredients look like they belong together, instead of
pieces of tomato here and pieces of meat there."
I liked hearing these lyrical descriptions of the quasi-magical nature of making a gumbo.
I also found that while all the gumbo cooks were headed in the same general direction, they did
take a few different paths along the way.
Badger, for instance, does not put okra in his gumbo because he has found that Baltimore eaters
are "shy" of the sometimes slimy vegetable. He did, however, add a shot of Worcestershire
sauce. Oliver puts garlic, okra and file powder in her gumbo.
This reminded me of a saying I heard some years ago when visiting New Orleans: There are as
many gumbos as there are cooks.
Ale Mary's Gumbo
Serves 10 to 12
Ingredients:
1/2 cup flour
1 red bell pepper, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 bay leaves
2 teaspoons oregano
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1 pound andouille sausage, cut in 1/4-inch slices
one 28-ounce can crushed tomatoes
1/2 pound okra, cut in 1/4-inch slices
2 pounds shrimp, peeled and deveined
1 pound crawfish tail meat, rinsed
Recipes 2 Page 1977

5 cups cooked white rice
1. Heat the vegetable oil in a cast-iron Dutch oven or large stockpot over high heat until oil is hot
and just short of smoking, about 2 minutes. Using a long-handled metal whisk, gradually stir the
flour into the hot oil. Cook, whisking constantly and stirring briskly, until the roux is caramel
brown, 3 to 4 minutes, being careful not to let the mixture scorch or splash on your skin.
2. Reduce heat to medium until roux is dark red-brown; cook 4 to 5 minutes more, whisking and
stirring constantly. Add onions, bell peppers and celery, stirring until roux gets chocolate brown
and coats the vegetables, about 2 to 4 minutes.
3. Add bay leaves, oregano, cayenne, salt and pepper and simmer 2 to 3 minutes. Add the
sausage, cook a few minutes, add the tomatoes, cook a few minutes more, then add the chicken
stock.
4. Turn the heat up to medium so the mixture is just bubbling, and cook for 8 to 10 minutes. Add
the okra and cook for 10 more minutes; add the shrimp and crawfish and simmer for 10 minutes.
5. Slowly stir in file powder. Remove bay leaves before serving over rice.
Note: Have all ingredients measured and within reach before you start. Once you begin, you can't
walk away from the stove.
Courtesy of Mary Rivers, co-operator of Ale Mary's in Fells Point
saturated fat, 34 grams carbohydrate, 4 grams fiber, 173 milligrams cholesterol, 1,164
milligrams sodium
Recipes 2 Page 1978

Chicken goulash
11:56 PM
http://www.chicagotribune.com/features/food/foodanddrink/sns- fdrecipe-wk1,0,7125455.story
From the Hartford Courant
Recipe of the week
Chicken goulash
Linda Giuca and Christopher Prosperi

The Hartford Courant
Although potatoes play a supporting role in this next dish, we think they are the stars. Goulash,
the classic Hungarian dish made of beef or veal with lots of onions, paprika and potatoes, can be
a wonderful culinary experience if made well.
The potatoes stew in the paprika, wine and stock until they almost burst. If you fished them out,
they would make a fulfilling meal on their own. In this version, we replace the meat with our
favorite boneless-skinless chicken thighs. Finish it with some cider vinegar and a touch of butter
for extra flavor.
Chicken Goulash
Ingredients:
2 tablespoon oil
6 cups 3/4-inch diced onion
1/4 cup cold water
6 boneless skinless chicken thighs, cut into 2 inch pieces
1 cup white wine
2 cups low sodium chicken broth
4 cups 1-inch cubed peeled potatoes
1 tablespoon sweet butter
1/4 cup chopped chives
1. In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat.
2. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until
onions are soft and lightly caramelized. Stir in the sweet paprika, and cook for 2 to 3 minutes.
3. Toss in the chicken, and cook for 2 to 3 minutes, stirring to coat the chicken with the onions
and spice. Pour in the white wine, and reduce by half. Add the chicken broth and cubed potatoes,
and simmer for 60 minutes over low heat.
4. Stir in the vinegar, butter and chives. Serve over egg noodles, or just on its own with crusty
bread. Makes 6 servings.
Copyright © 2007, The Hartford Courant
Recipes 2 Page 1979

11:59 PM

It can be sweet, it can be savory and it can be a standout in
the right hands.
By Jenn Garbee
Special to the Times
Technically, it's just pudding. But mention the word "budino" to an Italian chef and eyes light up,
chattering hands dance through the air and unabashed creativity is unfurled.
"Budino is BUDINO! Its big flavor hits your palate at once, so pure it dissolves right on your
tongue," says Nicola Mastronardi, chef at Vincenti. "Nothing else is in the way -- just custard
and concentrated flavor."
A budino can be sweet, like the creamy chocolate one at La Botte in Santa Monica, or savory,
like the Fulvi pecorino budino Evan Kleiman recently offered at Angeli Caffé in L.A. It can
involve bread, as Kleiman's does, or polenta, as in the creamy, soft cake-like budino with a
lemony brûlée crust at All' Angelo, the new Italian restaurant in West Hollywood. It can be "like
a soufflé, or flan or panna cotta," says Mastronardi, "but much more."
There are lots of compelling budini around town these days. But a few really stand out as
impossible to resist.
At Mozza, Nancy Silverton and Mario Batali's pizzeria, the butterscotch budino -- with amazing,
deep buttery-caramel flavor and a gorgeous, thick, velvety texture -- is topped with caramel
sauce, a dollop of crème fraîche lightened with whipped cream and a pinch of fleur de sel. The
whole adds up to so much more than the sum of its parts.
Across town in Brentwood, Mastronardi is fairly obsessed with budini. When asked about how
he achieved the rich flavor and beguiling texture of his chestnut budino and whether he had any
more budini up his sleeve, Mastronardi flew into a frenzy of budino creation. His chocolate one,
which relies on Valrhona chocolate with 70% cacao rather than the cocoa powder that's typically
found in home-style chocolate budini throughout Italy, is chocolate pudding the way you always
dreamed it would taste but somehow it never did. Then there's a soft, pillowy ricotta and pear
budino. And an aromatic, custardy apple budino.
But Mastronardi doesn't wait till dessert to get them going -- in his hands, the budino is also a
cunning first course. He tops an artichoke budino with paper-thin black truffles and baby
artichokes that have been shaved and deep-fried golden brown. His flan- like Parmesan budino is
heightened by tender tripe in a bright tomato ragù. A beautiful green budino gets its depth of
flavor and substantial texture from green peas. (And hurray! He cheats and uses frozen ones.)
That's topped with sautéed and Manila clams and sepia (cuttlefish; our recipe substitutes squid);
their sweet brininess provides terrific contrast to the budino.
In Italy, savory budini have started turning up over the last few years in what Silverton calls
"fancy" restaurants. Mastronardi says he was inspired by a leek and ricotta budino sauced with a
lamb ragù he tasted at Al Fornello da Ricci in Puglia last spring. Traditionally, they were always
sweet -- a simple pudding most often served at home.
Recipes 2 Page 1980

ingredients with classically sweet techniques and vice versa," says Michael Young, chef
instructor at California School of Culinary Arts in Pasadena and formerly executive chef at
Enoteca Drago. "Basically that's what happened with the budino. It used to be a sweet dessert
mainly, but not anymore."
In Italy, savory custards are likely to be called sformato rather than budino, says Kyle Phillips,
an American-born food writer who translated Pellegrino Artusi's "La Scienza in Cucina e l'arte di
Mangiar Bene" ("The Science of Cooking and the Art of Eating Well"). And they're likely to be
similar in texture to flan. "But if you come right down to it," he says, "sformato and budino can
be similar in texture, and what you call what's on the plate is a matter of semantics."
So how do the local budino masters achieve their delicious ends? That depends on the budino.
Mastronardi uses vegetables or cheese to give flavor and texture to a basic egg custard.
When it comes to the pudding- like style of budino, the answer is cornstarch: That's how both
Silverton and Mastronardi achieve their beguiling velvety or silky textures.
"To make the pudding taste more of cream than eggs, I use cornstarch so it's smoother, richer,"
says Mastronardi. "When you just use eggs, it's more like flan."
"Lots of times I'll think about a dish or ingredient that an Italian uses and apply another cooking
technique to it," says Silverton. "Here we wanted to make a budino that's denser and creamier,
like a classic butterscotch pudding. Cornstarch, a very American ingredient, gives that feel."
When additional ingredients such as rice are added to Italian custards, it's best done with a light
hand. The rice budino with strawberry sauce at Pecorino in Brentwood is a billowy mound of
lemon-scented custard dotted with grains of al dente Carnaroli rice. Whipped cream folded into
the cooled custard keeps the pudding delicate.
What could be more perfect for spring?
Chocolate budino

Servings: 6
Note: From chef Nicola Mastronardi of Vincenti Ristorante
Ingredients
7 ounces dark chocolate (preferably 70% Valrhona), cut into 1-inch chunks
6 tablespoons plus 1 teaspoon sugar
2 1/3 cups milk
3 1/2 tablespoons butter
2 egg yolks
1. In a medium saucepan over low heat, melt the chocolate with two tablespoons water. Stir to
prevent scorching; remove from heat.
2. In another, heavy-bottomed saucepan, whisk together the cornstarch and sugar. Whisk in the
milk and melted chocolate. Cook over medium heat, stirring, until creamy, about 3 minutes.
Bring to a boil and cook for two minutes, stirring constantly.
3. Remove the pan from the heat and whisk in the butter. Temper the egg yolks with some of the
pudding by carefully whisking one-half cup pudding into the eggs, followed by a second half
Recipes 2 Page 1981

4. Immediately strain the pudding into a medium bowl, and promptly spoon one-half cup into
each of 6 serving dishes. Cover with plastic wrap. Refrigerate for at least 2 hours and up to 2
days before serving.
PPea budino with squid and clam ragù

Servings: 8
Note: Adapted from a recipe by chef Nicola Mastronardi of Vincenti Ristorante. To make up to
two days ahead, bake until center is lightly set, refrigerate. Heat in a hot water bath in the oven.
Pea budino
Ingredients:
1 Tbsp. olive oil
2 Tbsps. finely chopped shallot
3 cups fresh or frozen peas (not thawed)
Salt
5 1/2 Tbsps. whole milk
5 1/2 Tbsps. cream
4 eggs
1 cup loosely packed finely grated Parmigiano-Reggiano
1. In a medium saucepan over medium heat, heat the olive oil. Add the shallot and saute until
transparent, about 2 minutes. Add the peas, one-half teaspoon salt, one-half teaspoon pepper and
one-half cup water. Cook until tender, about 2 minutes. Remove from heat; cool 10 minutes.
2. Heat the oven to 350 degrees. In a blender, puree the peas, milk, cream, eggs and grated
cheese.
3. Meanwhile, butter 8 (3- to 4-ounce) ramekins. Divide the pea mixture among the 8 ramekins.
Place the ramekins into a (9-by-13-inch) baking pan with at least 1 inch space between ramekins;
add about 4 cups boiling water, filling to halfway up the sides of the ramekins.
4. Bake for 25 to 30 minutes, rotating the baking pan halfway through, until a knife inserted into
the custard emerges cleanly.
Ragù and assembly
Ingredients
2 1/2 tablespoons olive oil, divided
3/4 cup white wine
30 Manila clams
Recipes 2 Page 1982

Pinch red chile flakes
1 tablespoon chopped parsley
1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the wine and clams.
Cover and steam until the clams open, about 5 minutes. Remove from the heat and set aside.
2. In a medium sauté pan, heat the remaining olive oil over medium-high heat. Add the garlic
and sauté for 1 minute. Add the squid, red chile flakes, parsley, pepper and clams with their
cooking liquid (about 1 1/3 cup). Sauté until just cooked through, about 1 minute.
3. Using a slotted spoon, remove the squid and clams from the pan and reserve. Continue to cook
the sauce, reducing the liquid by half (to three-fourths cup), then remove from heat. Remove and
discard the clam shells. Return the clams and squid to the sauce; toss and reheat briefly. Remove
the garlic; adjust seasoning.
4. To serve, run a knife around edge of each ramekin and unmold onto a serving plate. Spoon an
equal amount of ragù on top of each.
Recipes 2 Page 1983

Portuguese Piri Piri Chicken Recipe
12:12 AM
Portuguese Piri Piri Chicken Recipe #71754

This was posted in response to a request. I'm going to make it for my grandson who is part
portuguese - a "half chop"!! The timing doesn't include overnight marinating.
by CountryLady
4 servings
55 min 10 min prep

1/4 teaspoon Angostura bitters
1 teaspoon hot pepper sauce, to taste
1 dried hot red chili pepper
1 fresh chili pepper (such as jalapeno)
2 cloves garlic
2 lbs whole chicken breasts, with skin and bone
1. Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
2. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
3. Do the same with the jalapeno pepper.
4. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
5. Add the paste to the lime mixture in the baking dish and combine.
6. Toss the chicken pieces and swish them in the marinade until they are completely coated.
7. Cover and let marinate overnight in the refrigerator.
8. Remove the chicken from the marinade and grill or broil until cooked through and burnished,
about 20 minutes on each side.
9. Baste frequently with the marinade.
10. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
11. Serve hot with chilled orange sections and plenty of napkins.
Recipes 2 Page 1984

12:15 AM

From Emeril Lagasse
1996
I can't think of better eating on a warm summer evening than this light, easy-to-make dish. The
unusual, tangy heat of the Piri Piri--a Portuguese/African rendition of the Creole or Cajun chili
pepper condiment--is offset by the cool, refreshing flavors of the salad.
Ingredients
• 1/2 c. Piri Piri, in all
• 3 c. Jicama Orange Salad
• 4 skinned and boned chicken breast halves (about 6 oz. each)
• 4 tsps. Emeril's Southwest Seasoning, in all
Directions
Prepare the Piri Piri at least a week ahead.
Prepare the Jicama Orange Salad, and set aside.
Sprinkle 1 tsp. Southwest Seasoning on each chicken breast, using your hands to coat both sides
thoroughly.
Heat 1 tbsp. of the Piri Piri in a large skillet over high heat. Add the chicken and saute' until
brown, for about 3 minutes on each side, then turn again and cook for another 2 minutes, for a
total of 8 minutes. Remove from the heat, and remove the chicken with tongs.
Heat the remaining 7 tbsps. Piri Piri in a small saucepan until hot and bubbling, for about 2
minutes.
To serve, place 1 chicken breast on each of 4 plates and top with 3/4 c. of the Jicama Orange
Salad. Spoon 1 1/2 tbsps. of the heated Piri Piri over all.
Emeril's Southwest Seasoning

Ingredients
• 2 tbsps. chili powder
• 2 tbsps. paprika
• 1 tbsp. ground coriander
• 1 tbsp. garlic powder
• 1 tbsp. salt
• 2 tsps. ground cumin
• 1 tsp. cayenne pepper
Recipes 2 Page 1985

•
• 1 tsp. crushed red pepper
• 1 tsp. black pepper
• 1 tsp. dried leaf oregano
Directions
Combine all ingredients thoroughly and store in an airtight jar or container.
Makes about 1/2 cup.
Jicama Orange Salad

Ingredients
• 2 c. diced, peeled jicama (1/2-inch dice)
• 3 peeled seedless oranges, cut into sections (about 1 c.)
• 2 tbsps. freshly squeezed orange juice
• 1/4 c. finely chopped red onions
• 3 tbsps. finely chopped red bell pepper
• 3 tbsps. chopped fresh cilantro
• 1/2 tsp. salt
Directions
Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture.
It usually grows in tropical climates and looks something like a turnip.
Combine all the ingredients in a bowl and toss until thoroughly blended. This can be made a day
ahead and stored in the refrigerator in a airtight container.
Makes about 3 cups, about 4 salad servings.
Piri Piri
Ingredients
• 1 1/3 c. olive oil
• 4 fresh jalapeno peppers, coarsely chopped, stems seeds, and all
• 2 fresh poblano peppers, coarsely chopped, stems, seeds, and all
• 1 tbsp. crushed red pepper
• 1 tsp. salt
• 1 tbsp. minced garlic
Directions
Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for
4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature.
When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the
sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap.
Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.
Makes about 3 cups.
Recipes 2 Page 1986

by Emeril Lagasse and William Morrow and Company, Inc.).
Recipes 2 Page 1987

Piri-piri chicken
12:16 AM
Piri-piri chicken
by Antony Worrall Thompson

from Saturday Brunch
Serves 2-4
Preparation time 1-2 hours

Em ail this re cipe
Cooking time 30 mins to 1 hour
Ingredients
1 whole chicken (about 1kg/2lb 3oz), spatchcocked
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
To serve
chips
salad
Method
1. To make the piri-piri sauce, preheat the oven to 180C/350F/ Gas 4. Place the chillies on a roasting tray and
roast them for 10 minutes.
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a
saucepan, and simmer for 2-3 minutes.
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded
container at room temperature; it will keep for about a month. Shake before using.
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over
the chicken. Seal and marinate in the refrigerator for at least one hour.
5. Preheat the oven to 200C/390F/ Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your
barbecue.
6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden
brown.
7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through.
Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until
cooked through, basting regularly with the remaining piri-piri sauce.
8. Serve with chips and salad.
Recipes 2 Page 1988

2:52 PM
Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the
states. I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of
trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you
couldn't quite call them fillets anymore) into a fish stew. Now we know better. Just buy the straight fillets.
Tilapia are delicious, and relatively inexpensive compared to other fish. Here is a quick and easy, one -pan
way of preparing this versatile fish.
1 Tbsp olive oil
1 small onion, cut into thin wedges
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
4 6-8 ounce tilapia fillets
1 In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3
minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives,
oregano, salt, and pepper. Bring sauce to boiling.
Recipes 2 Page 1989

2 Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or
crusty bread.
Serves 4.
Adapted from a recipe in Better Homes and Gardens.
Recipes 2 Page 1990

Caramels
7:13 PM
Subject [Gourmet_Gourmand] Caramels

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Caramels
Makes 64 candies

2 cups sugar

or 9x9x2 inches
2. Spread pecans in pan. Heat remaining ingredi-

ents to boiling in 3-quart heavy sauce pan over
medium heat, stirring constantly. Cook, stirring fre-
quently, to 245 degrees on candy thermometer or until small
amount of mixture dropped into very cold water
forms a firm ball that holds its shape until pressed.
Immediately spread over pecans; cool
3. Cut into 1-inch squareas. Wrap individually in

plastic wrap or waxed paper

Carbohydrate 10g (Dietary Fiber 0g);l Protein 0g
Chocolate Caramels
Heat 2 ounces unsweetened baking chocolate with the sugar mixture
Recipes 2 Page 1991

Toffee
7:16 PM
Subject [Gourmet_Gourmand] Toffee

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Toffee
Prep: 10 min; Cook: 10 min; Chill: 2 hr
Makes 36 candies
1 can pecans, chopped

1/2 cup sticfk margarine or butter

inches, with margarine
2. Spread pecans in pan. Heat brown sugar ande

margarine to boiling in 1 1/2-quart saucepan, over
medium heat, stirring constantly. Boil 7 minutres,
stirring constantly. Boil 7 minutes, stirring con-
stantly. Immediately spread evenly over pecans.
Sprtinkle with chocolate chips
3. Cover with cookie sheet. Let stand about 1

minute or until chocolate chips soften. Spread soft-
ened chocolate over candy. Cut into 1 1/2-inch
squares while hot. Refrigerate uncovererd about 2
hours or until firm

Timesaving Tip
To microwave, prepare pan with pecans as directed.

Place brown sugar and margarine in 4-cup microwav-
Recipes 2 Page 1992

Immediately spread evenly over pecans. Sprinkle with
chocolate chips. Continue as directed in step 3
Recipes 2 Page 1993

7:51 PM
Subject [Gourmet_Gourmand] Tripple Chocolate Marble Fudge

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Makes 96 candies
6 cups sugar
1 cup margarine or butter
1 tube (8 ounces) m arscarpone cheese,
softened, or 1 package (8 ounces) cream
cheese, softened
1 jar (13 ounces) marshmallow creme or 1
package package (10 1/2 ounces) miniature
marshmallows
1 package (11 ounces) vanilla milk chips
(2 cups)
1/2 package (11 1/2 ounce size) milk
chocolate, chopped (1 cup)
2 tablespoons baking soda
1. Grease bottom and sides of rectangular pan,

13x9x2 inches, with butter, or line with aluminum
foil
2. Heat sugar, milk, butter and cheese to boiling in

65-quart Dutch oven mediium high heat 6 to 8
minutes, stirring constantly
3. Reduce heat to medium. Cook about 10 min-

utes, stirring occasionally, to 225 degrees on candy ther-
mometer; remove from heat
4. Quickly stir in marshmallow creme and vanilla.

Pour 4 cups hot marshmallow mixture over vanilla
Recipes 2 Page 1994
chips, bittersweet chocolate and cocoa into remaining
marshmallow mixture
5. Pour one-third of the white mixture into pan,

spreading evenly. Quickly pour one-third of the choco-
late mixture over top, spreading evenly. Repeat twice.
Pull and swirl knife greased with butter through mix-
tures for marbled design. Cool until set. Refrfigerate
uncovered almost 3 hours or until set. Cut into 1 1/2-
inch squares with knife greased with butter.

Timesaving Tip
Measure out vanilla milk chips and chocolate ingredi-

ents ahead of time and place in heatproof bowls, along
with heat proof spoons
Recipes 2 Page 1995

7:51 PM
Subject [Gourmet_Gourmand] Luscious Chocolate Truffles

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Fa v Reci pe Exchange; 1 Recipes Galore; In His HandsHomemaking; Kri stys Ki tchen Korner; Recipe Oasis; Recipe
Pl a ce; Christians Sharing Recipes; Cook Book Recipes; Ba kery Shoppe; Our Recipe Swap; Sweet Tooth
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Prep: 20 min; Chill: 25 min; Freeze: 30 min
Makes about 15 candies

chips (2 cups)
2 tablespoons liqueur (almond, cherry,
coffee, hazelnut, Irish cream, orange,
raspberry, etc.), if desired
1. Line cookie sheet with aluminum foil
2. Melt 1 cup of the chocolate chips in heavy 2-

quart saucepan over low heat, stirring constantly;
remove from heat. Stir in margarine. Stir in whipping
cream and liqueur. Refrigerate 10 to 15 minutes; stir-
ring frequently, just until thick enough to hold a shape
3. Drop mixture by teaspoonfuls onto cookie sheet.

Shape into balls. (If mixture is too sticky, refrigerate
until firm enough to shape.) Freeze 30 minutes
4. Heat shortening and remaining 1 cup chocolate

chips over low heat, stirring constantly until chocolate
is melted and mixture is smooth; remove from heat.
Dip truffles, one at a time, into chocolate. Return to
aluminum foil -covered cookie sheet. Immediately sprin-
kle some of the truffles with finely chopped nuts.
Refrigerate about 10 minutes or until coating is set
5. Drizzle some of the truffles with a mixture of

1/4 cup powdered sugar and 1/2 teaspoon milk.
Refrigerate just until set. Serve at room temperature.
Recipes 2 Page 1996

*1 cup milk chocolate chips can be substitute for the first cup of
semisweet chocolate chips

Apricot Truffles
Soak 3 tablespoons chopped dried apricots in 1 tablespoon brandy

15 minutes.l Stir into whipping cream mixture
Cashew Truffles
Stir 3 tablespoons chopped cashews into whipping cream mixture
Recipes 2 Page 1997

Date Balls
7:52 PM
Subject [Gourmet_Gourmand] Date Balls

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Date Balls
Prep: 25 min; Cook: 10 min;
3/4 cup sugar

1 pound pitted dates, chopped
1 teblespoon milk
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg, well beaten
4 cups whole-grain multivitamin supplement
cereal crushed (Total)
Finely chopped nuts or shredded coconut
1. Mix sugar, margarine and dates in 2-quart

saucepan. Cook over low heat, stirring constantly,
until margarine is melted; remove from heat
2. Stir in milk, vanilla, salt and egg. Cook over very

low heat 4 minutes, stirring constantly; remnove from
heat
3. Stir in 1/2 cup nuts. Cool 5 minutes. Stir in cereal
4. Shape mixture teaspoonfuls into balls. Roll

balls in finely chopped nuts. Cover tightly and refrig-
erate up to 2 weeks or freeze up to 2 months

Recipes 2 Page 1998

Snickerdoodles
8:19 PM
Subject [Gourmet_Gourmand] Snickerdoodles

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Snickerdoodles
1 1/2 cups sugar

1/2 cup shortening
2 large eggs
2 teaspoons cream of tartar
1/4 teaspoon salt
1/4 cup sugar
2. Mix 1 1/2 cups sugar, the margarine, shortening

and eggs in large bowl. Stir in flour, cream of tartar,
baking soda and salt
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup

sugar and the cinnamon. Roll balls in cinnamon-sugar
mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or unjtil set. Remove from

cookie sheet. Cool on wire rack
**If using self-rising flour, omit cream of tartar, baking soda and salt

Recipes 2 Page 1999

For 1 gram of fat and 85 calories per serving, substitute

1/2 package (8-ounce size) reduced-fat cream cheese
(Neufchatel), softened, for the shortening and 1 egg
plus 1 egg white for the 2 eggs. Cover and refrigerate
dough 1 hour. Flatten each with bottom of drinking
glass before baking
Recipes 2 Page 2000

8:26 PM
Subject [Gourmet_Gourmand] Orange-Almond Biscotti

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Prep: 25 min; Bake: 1hr 20 min; Cool: 15 min
1 cup sugar
2 large eggs
1/2 teaspoon salt
1/3 cup slivered almonds, toasted and
chopped
2. Beat sugar, margarine, orange peel and eggs in

large bowl. Stir in flour, baking powder, salt and
almonds
3. Shape half of the dough at a time into rectangle,

10x3 inches, on ungreased cookie sheet
4. Bake about 20 minutes or until toothpick

inserted in center comes out clean. Cool on cookie
sheet 15 minutes
5. Cut crosswise into 1/2 inch thick slice. Place slices

cut sides down on cookie sheet
6. Bake about 15 minutes or until crisp and light

brown. Remove from cookie sheet. Cool on wire rack.
**If using self-rising flour, omit baking powder and salt

Recipes 2 Page 2001
Recipes 2 Page 2002

8:52 PM
Ever wonder what the difference is between scones and biscuits? The light, sweet scones enjoyed in England
are nothing like the heavy, somewhat dry scones we usually have here in the states. They are more like our
biscuits, but sweet. Of course "biscuit" in England means what we here would call a cookie. So confusing.
I set out to make a light, savory scone, and in the process learned that, at least here in America, what I was
making would more normally be called a biscuit. Here, therefore, is a recipe for delicious buttermilk biscuits,
made with goat cheese and chives, and shaped into wedges (the shape of American scones). You can shape
them any which way you like. Oh yes, and as for the difference between scones and biscuits? Here in
America, scones tend to be a little heavier and drier, made with an egg, sweet, and usually including fruit
such as cranberries or raisins. Biscuits are usually savory, light and fluffy, and made with buttermilk. But the
distinctions are blurry, even here.
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1/4 cup to 1/2 cup of freshly chopped chives (can also use chopped green onions)
1 5-ounce log soft fresh goat cheese, crumbled
1 cup buttermilk (plus an extra tablespoon for finish)
1 Preheat oven to 400°F. Line 2 heavy baking sheets with silpat or parchment paper.
2 Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub
butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with
fork just until a sticky dough forms (bits of cheese will be visible in dough).
Recipes 2 Page 2003

3 Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-
knead! Form into a round, about 3/4-inch to an inch thick. C ut the round into 8 wedges. Use a pastry brush
to brush on some extra buttermilk over the surface of the wedges.
4 Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until
golden brown, about 20 minutes. C ool on a rack.
Makes 8 large biscuits. Best eaten just baked and warm, with a little butter.
Recipe adapted from combining various recipes from Gourmet and Bon Appetit.
Recipes 2 Page 2004

Peanut Brittle
10:28 PM
Subject [Gourmet_Gourmand] Peanut Brittle

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Peanut Brittle
Prep: 15 min; Cook: 30 min; Cool: 1hr
1 1/2 teaspoon baking soda

1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 1/2 cups sugar
1 cup light corn syrup
1 pound shelled unroasted peanuts
1. Heat oven to 200 degrees. Grease 2 cookie sheets,

15 1/2x12 inches
2. Mix baking soda, 1 teaspoon water and the

vanilla; set aside. Mix sugar and 1 cup water and the corn
syrup in 3-quart saucepan. Cook over medium heat,
stirring occasionally, to 240 degrees on the candy ther-
mometer or until small amount of mixture dropped into
cold water separates into hard, brittle threads. (Watch
carefully so mixture does not burn.) Immediately remove
from heat. Quickly stir in baking soda mixrture until light
and foamy
4. Pour half of the candy mixture onto each cookie

sheet and quickly spread with buttered spatula about
1/4 inch thick. Cool completely, at least 1 hour. Break
into pieces. Store in covered container

Recipes 2 Page 2005

Timesaving Tip
To microwave, prepare cookie sheets as directed. Omit

all water. Mix sugar, corn syrup and peanuts in 8-cup
microwavable measure. Microwave uncovered on High
10 to 12 minutes, stirring every 5 minutes, until pea-
nuts are light brown. Stir in vanilla and margarine
throroughly. Microwave uncovered on High 4 to 6 min-
utes to 300 degrees on microwave candy thermometer or until
small amount of mixture dropped into very cold water
separates into hard, brittle threads. Quickly stir in bak-
ing soda until mixture is light and foamy. Continue as
directed in step 4
Recipes 2 Page 2006

Pralines
10:30 PM
Subject [Gourmet_Gourmand] Pralines

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Pralines
Prep: 15 min; Cook: 30 min; Cool: 1 1/2 hr
Stand: 12hr
Makes about 1 1/2 dozen candies
2 cups packed light brown sugar

1 1/4 cups milk
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan halves (5 1/2 ounces)
1. Heat sugars, milk, corn syrup and salt to boiling

in Dutch oven, stirring constantly. Reduce heat to
medium. Cook, without stirring, to 236 degrees on candy
thermometer or until small amount of mixture dropped into
very cold water forms a soft ball that flattens when removed
from water. Cool, without stirring, about 1 hour or until sauce -
pan is cool to touch
2. Add vanilla and pecan halves. Beat about 1 minute

or until mixture is slightly thickened and just coats pecans
but does not lose its gloss. Drop mixture by spoonfuls onto
waxed paper, trying to divide pecans equally. Let stand
uncovered 12 to 18 hours or until candies are firm and no
longer glossy
3. Wrap individually in plastic wrap or waxed paper. Store slightly

covered at room temperature

Carbohydratre 41g (Dietary Fiber 0g); Fat 1g
Recipes 2 Page 2007

Ravioli Pasta Salad
10:27 PM
Ravioli Pasta Salad

I'v e been wanting to do this for a while now - remix the ubiquitous pasta salad into something I actually look
forward to eating. Pasta salads show up at every picnic, potluck, and work party because a) you can buy them at
just about every deli counter in the country, and b) they are easy to make - if y ou can boil water and open a jar
of pesto, y ou're in business. Before we get into the makeover, let's outline a few of the things working against
most pasta salads:
 Too m uch pasta, not enough other stuff.
 Ov ercooked, unsalted pasta noodles. The one-two punch of bad pasta.
 Too m uch dressing, often overpowering dressing.
 The clump factor - inevitably, after hours in the refrigerator all the pasta in a pasta salad clumps together into a
big m ass, which shortly thereafter turns into a big heavy m ass in my stomach.
I think we can do better, and without much more effort. For starters, I dropped the ratio of pasta to other tasty
ingredients way down. I added lots of color by using seasonal ingredients and working in plenty of springtime
treats like asparagus, greens, and peas. Because I wanted the focus to be on the flavor of the actual ingredients,
I used a bit of good olive oil to dress everything, along with a bit of salt. Simple.
Now let's get down to practicality. I'm pretty confident this salad can stand up to the long car rides, endless
refrigerator hours, and/or time in direct sunlight required of all pasta salads. It can be served warm or cold,
transports easily, and is clump resistant. I had it for dinner two nights ago, and lunch yesterday.
The time factor: I wrote this recipe with just one big pot of boiling water in mind - no cooking each ingredient
separately. Seriously, it took longer to boil the pot of water than do the prep.
Now it's y our turn: This is more an idea than anything else, there are a thousand variations you can explore
here depending on the season and what flavor of ravioli you buy. A couple tips - first off, keep all your add-ins
fresh and seasonal. A salad like this only pops when you use bright, good quality ingredients (don't overcook
them). Secondly, when you start thinking about other things to add to the recipe to make it more your own,
echo some of the flavors that are in the ravioli stuffing. So for example, if y ou have a lemon ricotta-herb
stuffing, add some slivered fresh basil and lemon zest to the salad. If it is a goat cheese-olive stuffing, crumble a
bit of goat cheese and tear up a handful of olives for the salad. Make sense?
Book sightings!
Recipes 2 Page 2008

Book sightings!
Here's a list of places where my book has been sighted including The Cook's Library in Los Angeles and Powell's
for Cooks & Gardeners in Portland, Oregon. You might want to call ahead to confirm it is in stock. Please let me
know if y ou see it elsewhere so I can add to the list!
Book Signing this SATURDAY in SF:
Lastly, before I sign off for today, I wanted to let you know I'm doing a book signing at Borders Books at Union
Square in downtown San Francisco this SATURDAY, March 24th. Come stop by, I'd love to meet more of you in
person! Borders Books Union Square 400 Post Street, San Francisco at 2:00pm. Hope to see you locals there!
Ravioli Pasta Salad

I used a ricotta-stuffed buckwheat pasta, but any standard cheese-stuffed ravioli will also work if that is what your
store offers. Many of you might be able to locate a spinach pasta ravioli - this would be a good alternative as well. I
came across some bright red spinach at the market this weekend (red orach German Mt. spinach), so I used 1/2 red
and 1/2 standard baby spinach. Use whatever is available to you. I love the color the red spinach adds to the bowl,
but the downside is it tends to stain the ravioli a bit (in the way rainbow chard or beets can).
1 /2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on deep bias (angle)
1 0 ounce bag organic peas, thawed overnight in refrigerator
3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
a couple splashes of extra-virgin olive oil
1 /2 cup pine nuts, toasted
fine grain sea salt
Parm esan cheese, for garnish
Prep all of y our ingredients ahead of time - cut asparaus, wash spinach, etc.
Into an extra-large pot of well-salted boiling water add the raviolis. After a few m inutes, when a couple of the raviolis
begin to float, add the asparagus and peas. Because the asparagus is thin and the peas aren't frozen, you'll need to
cook them only for about a m inute - really quick, just enough to brighten up the peas and give the asparagus a touch
of tenderness.
Drain everything into a large colander. Im mediately transfer to a large bowl, add the spinach and pine nuts, and
gently toss with a couple big splashes of oliv e oil and a pinch or two of salt. Serve in a big bowl or on a simple platter
with a bit shaved Parmesan crumbled on top.
Serves 4 to 6.
Recipes 2 Page 2009

Lemon Meringue Pie
8:39 PM
Subject [Gourmet_Gourmand] Lemon Meringue Pie

Reci pes; Recipes 2 Share; Our Ki tchen Ta ble; Recipes Are Us
Sharing Recipes; Recipes Recipes; Bakery Shoppe; Cooking With Terry
Lemon Meringue Pie

Prep: 30 min; Cook: 10 min; Bake: 22 min
Makes 8 servings
Baked Crust (below)

3 large egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue for 9-inch Pie (below)
3. Beat egg yolks with fork in small bowl. Mix

sugar and cornstarch in 2-quart saucepan. Gradually
stir in water. Cook over medium heat, stirring con-
stantly, until mixture thickens and boils. Boil and stir 1
minute

garine, lemon peel, lemon juice and food color. Pour
into pie crust
5. Prepare Meringue for 9-inch Pie. Spoon onto hot

pie filling. Spread over filling, carefully sealing
meringue to edge of crust to prevent shrinking or
weeping
Recipes 2 Page 2010

brown. Cool away from draft. Cover and refrigerate
cooled pie until serving. Immediately refrigerate any
remaining pie
*Spreads with at least 65% vegetable oil can be substitued

Baked Pie Crust

1/2-inch circles

muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard
cups, making pleats so pastry will fit closely. (If using
individual pie pans or tart pans, cut pastry circlees 1
inch larger than upside-down pans; fit into pans.) Prick
pastry thoroughly with fork to prevent puffing. Place
on cookie sheet.

of your favorite filling pudding, fresh fruit, or ice
cream
*If using self-rising flour, omit salt. Pie crusts made with self-
rising flour

Fat 10g; (Saturated 3g); Cholesterol 0mg; Sodium 65mg;
Meringue For 9-Inch Pie

Prep: 10min
Makes 8 servings
3 large egg whites

6 tablespoons sugar

bowl with electric on high speed until foamy

Recipes 2 Page 2011

in vanilla

Recipes 2 Page 2012

9:04 PM
Subject [Gourmet_Gourmand] Better-Than-Ever Cheesy Meat Lasagne Made Over


Rich tasting and meaty, this hearty lasagne is also wonderfully wise.
Prep: 30 min
Serves: 9
Ingredients
3/4 lb. (375 g) extra lean ground beef
1-1/2 tsp. dried oregano leaves
1 can (700 mL) pasta sauce
1 cup chopped tomatoes (about 1 large)
9 lasagne noodles, cooked, drained
1 container (500 mL) cottage cheese
2 cups KRAFT Part-Skim Mozzarella Shredded Cheese, divided
Directions
1 PREHEAT oven to 375°F. Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
2 SPREAD 1/2 cup of the sauce mixture onto bottom of 13x9-inch baking dish. Cover with layers of 3 noodles, 1 cup cottage cheese, 1/2 cup mozzarella cheese and 1 cup of the
remaining sauce mixture. Repeat all layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.
3 BAKE 30 min. or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 min. or until cheese is melted. Let stand 5 min.
before serving.
Make Ahead
Assemble as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until he ated through.
Makeover Savings
We've made over a traditional lasagne that results in a savings of 197 calories and 18 grams of fat per serving. We replaced the sausage with extra lean ground beef and decreased
the amount, used cottage cheese in place of ricotta cheese and used Kraft Part Skim Mozzarella Shredded Cheese.
Recipes 2 Page 2013

Nutritional Info
Calories 310
Total fat 9g
Sodium 938 mg
Carbohydrate 29 g
Dietary fibre 1g
Protein 26 g
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 10 %DV
Recipes 2 Page 2014

CHOCOLATE CUSTARD CUPS
9:04 PM
Subject [Gourmet_Gourmand] CHOCOLATE CUSTARD CUPS

Chocolate Custard Cups
Serves 4; Prep time: 15 minutes; Total time: 1 hour

The custards are based on French pots de crème ("potted custards"), which are baked in individual cups or
ramekins. These can be made ahead of time and refrigerated.
1 1/2 cups half-and-half
3 large egg yolks
1/4 cup sugar
pinch of salt
3 ounces semisweet chocolate, melted
1. Preheat oven to 325°. Bring a kettle of water to a boil. In a medium saucepan, bring
half-and-half and vanilla just to a boil. Remove from heat.
2. Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in
chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam
from surface.
3. Divide mixture among four (6-ounce) custard cups, and place in a baking dish just
large enough to hold them. Place in oven, and pour enough boiling water in dish to come
halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not
seal).
4. Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups
from dish; refrigerate until chilled, at least 2 hours.
N ote: For
a taste of Mexico, add cinnamon sticks in Step 1. Steep for 20 to 30 minutes, and
discard. Return just to a boil before proceeding.
Recipes 2 Page 2015

9:05 PM
Subject [Gourmet_Gourmand] Portobello Mushroom Stacked Lasagna


Serves 4
The large mushroom caps function as the pasta in this version of a luscious Italian favorite.
Remove the mushroom gills by scraping them off gently with the side of a spoon, and
discard the gills.
2 Tbs. olive oil
8 extra-large portobello mushroom caps, stems and gills removed
1 1/4 tsp. salt
1 15-oz. container whole milk ricotta
1 10-oz. package frozen chopped spinach, thawed
2/3 cup coarsely shredded Asiago cheese
1 egg, lightly beaten
1/4 tsp. freshly grated nutmeg, optional
3/4 cup low-carb marinara sauce, divided
2. Combine oil and 1 minced clove of garlic in a small saucepan, and heat over medium heat
until aromatic and lightly golden. Brush oil onto both sides of mushrooms, and season with
1 tsp. salt. Arrange caps smooth side up in a single layer in a baking pan. Bake 10 minutes.
3. Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, if using, 1/4
teaspoon salt, pepper and remaining garlic in a large bowl. Remove mushrooms from oven.
4. Turn over 4 caps so that the underside is up, and divide the filling evenly among caps.
Drizzle 1 Tbs. marinara sauce over each cap. Top with remaining caps, top side up.
Alternatively, trim the caps into uniform squares and slice them horizontally to make 4
squares out of 2 caps. Place 1 square on bottom in pan. Spread 1/3 of filling on first layer of
mushrooms. Repeat layers with remaining ingredients to end with mushroom cap on top.
5. For either version of this lasagna, pour remaining marinara sauce evenly over mushrooms,
and bake 12 to 14 minutes more, or until filling is hot and slightly puffy. Remove from oven,
and, using a large spatula, lift stack off baking pan, including any stuffing. Serve hot.
PER SERVING:
440 Calories
27 Protein
20g Carbohydrates
125mg Cholesterol
1170mg Sodium
6g Fiber
6g Sugars
Recipes 2 Page 2016

HOW-TO: ROASTED TOMATO SAUCE
9:06 PM
Subject [Bulk] [Gourmet_Gourmand] HOW-TO: ROASTED TOMATO SAUCE

How-To: Roasted Tomato Sauce
Makes 4 1/4 cups; prep time: 30 minutes; total time: 1 hour 30 minutes
Instead of simmering them on the stove, roast the ingredients together in the oven for a sauce with a rich, smoky taste.
3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced 1/4 inch thick
2 carrots, sliced into 1/4-inch rounds
4 garlic cloves (peeled)
C oarse salt and ground pepper
1. Preheat oven to 425°. Use a sharp paring knife to core the tomatoes. C ut tomatoes in half; transfer to one large
(or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
2. Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes
cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward
the center of the sheet.
3. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse
several times, until chunky. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze
up to 3 months (thaw before using).
N ote: Other Ways To Use Sauce
• Add diced olives or capers, and spoon over sautéed or baked chicken breasts.
• Thin with broth, water, or heavy cream for a hot soup.
• Mix in chopped fresh basil, and drizzle over broiled white fish.
• Use in your favorite lasagna and pizza recipes.
Recipes 2 Page 2017

MACARONI AND CHEESE
9:06 PM
Subject [Gourmet_Gourmand] MACARONI AND CHEESE

Macaroni and Cheese
Serves 8; Prep time: 20 minutes; Total time:1 hour 40 minutes

If you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until
golden and bubbling, twenty to thirty minutes. You can also freeze portions now, then bake them as
needed for quick weeknight meals.
1 pound short pasta, such as cavatappi or macaroni
C oarse salt
4 cups milk
3 cups shredded sharp white cheddar cheese (12 ounces)
1 cup finely grated Parmesan cheese (2 ounces)
3 cups very coarse fresh breadcrumbs
1. C ook pasta in a large pot of boiling salted water 1 to 2 minutes less than
package instructions. Drain, rinse with cool water, and return to pot.
2. Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium -

high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and
2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick
enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until
smooth. Pour over pasta; toss to coat. Divide among baking dishes.
3. Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over

pasta. C over tightly with plastic wrap; freeze up to 3 months.
4. Preheat oven to 375°. Place frozen dishes on a baking sheet; remove

plastic. C over with foil. Bake until bubbling, 60 to 70 minutes for large dishes,
40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10
minutes more.
N ote: This recipe makes enough for two 2-quart or eight 12- to 16-ounce baking
dishes.
Recipes 2 Page 2018

9:11 PM
Subject [Gourmet_Gourmand] Easy Banana Cream Pie

Prep: 15 min
Serves: 8
Ingredients
1-1/4 cups HONEY MAID Graham Crumbs
2 Tbsp. butter, melted
2 medium ripe bananas, sliced
3 cups cold skim milk
2 pkg. (4-serving size each) JELL-O Vanilla

Fat Free Instant Pudding
1-1/2 cups thawed COOL WHIP Light

Whipped Topping, divided
Directions
Recipes 2 Page 2019

Directions
1 COMBINE graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie
plate. Place half of the banana slices in crust; set remaining banana slices aside.
2 POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended.
Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with
remaining banana slices. Cover with remaining pudding mixture.
3 REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store
leftover pie in refrigerator.
Easy Chocolate Banana Cream Pie

Prepare as directed, using Jell-O Chocolate Fat Free Instant Pudding.
Cooking Know-How
Make sure the bananas are ripe - even overripe bananas will work! The riper the banana, the more flavourful the
pie.
Nutritional Info
Serving Size = 1 slice (171 g)
Calories 210
Total fat 7g
Saturated fat 4g
Cholesterol 10 mg
Sodium 488 mg
Carbohydrate 34 g
Dietary fibre 1g
Protein 5g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 12 %DV
Iron 6 %DV
Recipes 2 Page 2020

9:12 PM
Subject [Gourmet_Gourmand] Simple Southern-Style "Unfried" Chicken

Prep: 15 min
Serves: 6
Ingredients
1 whole chicken (about 3 lb./1.5 kg), cut up
1/3 cup KRAFT CALORIE-WISE

RANCHER'S CHOICE Dressing
1 pouch SHAKE'N BAKE Extra Crispy

Original Coating Mix
Directions
1 REMOVE skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour
dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30
min. to marinate.
2 PREHEAT oven to 400°F. Place contents of seasoning pouch on plate. Remove chicken from bag, one
piece at a time. Dip chicken in coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any
remaining coating from plate over chicken.
3 BAKE 40 to 45 min. or until cooked through (180°F).
Recipes 2 Page 2021

Jazz It Up
For a spicier version, add hot sauce to taste to dressing before marinating chicken.
Nutritional Info
Calories 210
Total fat 9g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 490 mg
Carbohydrate 10 g
Dietary fibre 0g
Protein 21 g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV
Recipes 2 Page 2022

Pecan Pie
7:25 AM
Subject [Gourmet_Gourmand] Pecan Pie

Reci pes; Recipes 2 Share; Cooking With Terry
Sharing Recipes; Recipes Recipes; Bakery Shoppe; Recipes R Us
Pecan Pie
Makes 8 servings
Pastry for 9-inch One-Crust Pie

2/3 cup sugar
1 cup corn syrup
1/2 teaspoon salt
3 large eggs
1 cup pecan halves or broken pecans
2. Beat sugar, margarine, corn syrup, salt and eggs

in medium bowl with wire whisk or hand beater until
well blended. Stir in pecans. Pour into pastry-lined pie
plate
3. Bake 40 to 50 minutes or until center is set

Ligher Pecan Pie
For 22 grams of fat and 475 calories per serving,

decrease the margarine to 1/4 cup. Substitute 1 egg plus
4 egg whites for the 3 eggs. Add 1 teaspoon vanilla with
the egg. Substitute 1/2 cup quick-cooking or old-fashioned
oats and 1/2 cup chopped pecans for the 1 cup pecan halves
Kentucky Pecan Pie
Recipes 2 Page 2023

Add 2 tablespoons bourbon with the corn syrup. Stir in
1 package (6 ounces) semisweet chocolate chips (1 cup)
with the pecans
One-Crust Pie


of pastry 1 inch from rim of pie plate. Fold and roll pastry under,
Recipes 2 Page 2024

12:18 PM
Subject [Gourmet_Gourmand] Chicken Casserole with Herb Dumplings


Hands-on time 50mins; cooking time 1hr 40min; serves 6
1.4kg (3lb) oven-ready chicken

225g (8oz) onions, roughly choppped
1 medium carrot, roughly chopped
50g (2oz) celery, roughly chopped
1 bay leaf
Salt and ground black pepper
15ml (1tbsp) olive oil
900g (2lb) leeks, trimmed and sliced
125g (4oz) self-raising flour
2.5ml (1⁄2 level tsp) baking powder
50g (2oz) butter
15ml (1 level tbsp) each chopped flat-leafed parsley and
fresh thyme
125g (4oz) ready-to-eat pitted prunes
Chopped fresh chives to garnish
Cooked baby carrots to serve
1. Place the chicken in a pan. Add the onions, carrot, celery, bay leaf and
5ml (1 level tsp) salt. Add 1.7 litres (3 pints) cold water, bring to the boil,
Recipes 2 Page 2025

2. Meanwhile, heat the oil and cook the leeks for 5–6min or until lightly
golden. Add to the casserole for the last 20min of the cooking time.
3. Remove and discard the skin and bones from the chicken, roughly shred the
meat and return to the saucepan with the stock.
4. Sift the flour, baking powder and a pinch of salt into a bowl. Rub in
butter, herbs and 60ml (4tbsp) water, then shape into 12 21⁄2cm (1in)
balls. Place on a baking sheet lined with greaseproof paper and cook at 200°C
(400°F) mark 6 for 15–20min or until golden.
5. Bring the casserole to the boil, season well, then add the prunes and
simmer gently for 5min. Garnish with chives and serve hot with the dumplings.
SERVE WITH...
Baby carrots
PREPARE AHEAD
Complete to the end of step 3, cool quickly and chill overnight.
TO SERVE
Complete the recipe.
420cals, 15g fat (of which 7g saturates, 33g carbs, no added sugar per
serving
Recipes 2 Page 2026

4:01 PM
Back in 7th grade home-economics, the cooking segment consisted of

learning how to make pizzas with English muffins, some spaghetti sauce, a
little cheese and a toaster oven.
Relax. These aren't those pizzas. These are cool, a little fancy, requiring-
you-to-do-some-cooking English muffin pizzas. When my father came home
with a bag of English muffins announcing that he was going to make pizzas
with them, I sort of rolled my eyes and stepped away. (Okay, dad, whatever
you want.) But when the aroma of caramelizing onions, ham, bubbling
Mozzarella wafted through the house, I got my plate ready. We'll be having
these again soon.
6 muffin halves (want to make your own English muffins? here's how)
1 cup grated Mozzarella cheese, packed
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham
A pinch of chopped fresh sage
1/4 teaspoon stoneground mustard
Optional: A few slices of fresh tomato
2 Melt butter in a medium skillet on medium high heat. Add the onions and
cook until translucent, about 5 minutes. Add the diced ham, cook 5 minutes
more. Mix in the sage and mustard. Remove from heat.
3 Put muffin halves, open side up on a sturdy baking pan. Distribute the
cheese evenly, sprinkling over the muffin halves. Put the onion ham mixture
on top of the cheese. If you want to use tomato slices, layer them between
the cheese and onion mixture.
4 Bake at 425°F for 8-9 minutes, until the muffins and toppings are nicely
browned, but not burnt. Cut into quarters for appetizers or just leave whole
for a meal or snack.
Recipes 2 Page 2027

Recipes 2 Page 2028

Key Lime Pie
6:28 PM
Subject [Gourmet_Gourmand] Key Lime Pie

Reci pes Share Friends; Gourmet Gourmand; Angeliques Kitchen; 1 Ba kery Ma dness; All Recipes Only; Fruit Recipe;
Si mply Recipes; Daily Recipes; Our Ki tchen Table; Recipes R Us
Cc Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Ba king Exchange; Wanda's Recipe Exchange; 1
Key Lime Pie

Prep: 30 min; Bake: 35 min; Coo: 15 min; Chill: 2hr
Makes 8 servings
Baked Pie Crust (below)

3 large eggs
1/2 cup Key Lime juice or lime juice
1 teaspoon grated lime or lemon peel
1 1/2 cups Sweetened Whipped Cream (below)
1. Prepare Baked Pie Crust. Cool Completely
3. Beat eggs, milk, lime juice and lime peel in me-

dium bowl with electric mixer on medium speed about
1 minute or until well blended. Pour into pie crust
4. Bake 30 to 35 minutes or until center is set. Cool

in medium pan on wire rack 15 minutes. Cover and refrigerate
at least 2 hours until chilled but no longer than 3 days.
Spread with Sweetened Whipped Cream. Immediately
refrigerate any remaining pie.
1 Serving: Calories 410 (Calories from fat 205); Fat 23g


of pastry 1 inch from rim of pie plate. Fold and roll pastry
under, even with pie plate; flute
Prep: 5 min
Recipes 2 Page 2029

Prep: 5 min
For 1 1/2 cups whipped cream:

granulated or powdered sugar in chilled medium bowl with

Recipes 2 Page 2030

1:19 PM
Subject [Gourmet_Gourmand] Mashed Potatoes with Kale and Olive Oil


Meet my new favorite mashed potato recipe - creamy potatoes flecked with finely chopped greens and garlic.
Adding a green like kale is a great way to add color and nutritional umph to America's favorite starch-packed
side dish. Good luck passing this one off on the kids, at that age I liked my potatoes just-so and this meant free
of lumps, skins, and most importantly, anything remotely green. Let's hope your kids are more adventurous
eaters than I was.
The inspiration for this recipe comes from The Oldways Table, a cookbook that has been sitting on my desk
since it came out late last year. It's a fantastic collection of recipes highlighting healthy eating where it
intersects traditional foodways. You end up with a book full of recipes contributed by food writers like Paula
Wolfert, Molly Stevens, and Lidia Bastianich alongside dozens of essays by influencers like Deborah Madison,
Bill Niman, Zarela Martinez, and Oldways principals Dun Gifford and Sara Baer-Sinnott.
Today's mashed potato recipe was contributed by Steve Petusevsky - I made a few minor tweaks, but the
v ersion below is similar in spirit to what you'll find in the book.
A selection of some of the other recipes I've tagged to try: Bulgur Pilaf with Toasted Noodles, Highland
Oatcakes (Wayne loves Oatcakes), Baked Lima Beans From Brooklyn, Cracked Green Oliv e and Walnut Salad,
Addictive Sweet-and-Hot Rum Roasted Peanuts, Baba Limoncello with Lemon Cream - the list goes on.
I brainstormed a few other directions you could take this recipe.
 Use m ashed white beans in place of the m ashed potatoes.
 Add stock until you have a potato soup with kale.
 Add som e sauteed or baked m ushrooms (chopped) and use as an empanada filling.

For this recipe, be sure to wash the kale well (or spinach, or chard) - dirt and grit hides in the leaves. I don't like
floppy leafiness in my potatoes, so I chop the kale quite finely. I f you stir the kale in too much it can lend a slight
Recipes 2 Page 2031

unpeeled potatoes if you like something a bit more rustic (and nutritious). I picked up some yellow -fleshed German
Butterball potatoes at the market last week and they added the visual illusion that the mashed potatoes were packed
with butter. Didn't miss the real thing a bit.
3 pounds potatoes, peeled and cut into large chunks
sea salt
4 clov es garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1 /2+ cup warm milk or cream
5 scallions, white and tender green parts, chopped
1 /4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling
for 2 0 m inutes, or until the potatoes are tender.
Heat two tablespoons of oliv e oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big
pinch of salt, and saute just until tender - about a minute. Set aside.
Mash the potatoes with a potato m asher or fork. Slowly stir in the milk a few big splashes at a time. You are after a
thick, creamy texture, so if y our potatoes are on the dry side keep adding m ilk until the texture is right. Season with
salt and pepper.
Dum p the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, m ake a well in the center of the
potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
Serves 6.
Recipes 2 Page 2032

8:24 AM

This voluptuous rum-spiked pie will surprise you with its complexity — a hint of curry powder
adds an elusive undertone that makes it particularly delicious.
click photo to enlarge
1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers

5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
8 oz cream cheese, softened
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas
Special equipment: a 9-inch pie plate
Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl
with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press
remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes,
then cool completely in pie plate on a rack, about 20 minutes.
Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an
electric mixer at high speed until light and fluffy, about 1 minute.
Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft
peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in
remaining whipped cream gently but thoroughly.
Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over
bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.
Makes 8 servings.
Gourmet
Quick Kitchen
March 2007
Recipes 2 Page 2033

8:26 AM
Subject [Gourmet_Gourmand] The family that cooks together develops tolerance

FOOD COLUMN
Chez Nous
By Leah Eskin
Chicago Tribune
Family dinner is alleged to bolster SAT scores, deflate blood pressure and induce world peace.
Which seems likely, if hard to track. At our table, no one has ever administered a standardized
test, blood screen or peace prize.
Still, we persist in eating dinner, every night. Even if Columbia University, Dominick's and other
authorities make a policy of promoting it. After all, what's the alternative?
One lazy weekend we managed to complicate the habit. We'd decided to stay put, and once we
got the hang of doing nothing it developed a certain appeal. One best tempered by busywork like
puzzles and knitting, and, well, dinner. Let's all cook together, the youngest demanded. Everyone
makes one dish. This seemed like an ingenious idea, coming as it did from the sole member of
the kitchen brigade who has yet to master toast.
The 1st grader called mashed potatoes, committed as he is to both mashing and potatoes. The 4th
grader settled on Brussels sprouts, presumably because they cook up cute. The local dad
suggested chicken, crisped under a brick. For the cook most adept working the butter knife I
could see the appeal. Here was a recipe that called for equipment found in the garage. Equipment
lacking cord or attachment or technique spelled out in French. Equipment best applied with brute
force. I offered to expedite.
The youngest took to peeling with enthusiasm, and mashing with abandon. The big girl
appreciated the authority implicit in the big knife. The dad located a 45-minute recipe and a
chicken and a brick and then, just as the three were scheduled to meet up in the skillet, got
distracted by technical troubles in the basement that needed tending. About 45 minutes worth of
tending.
I expedited the chicken into the pan and applied the brick, marveling at the simplicity of
technique. The brick, exerting heaviness, pins the chicken flat against pan. In protest, it crisps.
Apparently the Italian household comes equipped with the dedicated chicken-squishing brick,
but the American cook, ever resourceful, simply foil-wraps the actual brick. Or rock. Or tin of
Recipes 2 Page 2034

After which we all sat down to family-cooked family dinner. The legumier pronounced his work
scrumptious. The saucier declared her sprouts a triumph. The dad de cuisine, persistent
perfectionist, critiqued his chicken, which he felt should have been squished flatter, cooked
longer and finished crispier. Close enough, I decided, to high-scoring, low-pressure and peaceful.
CHICKS 'N' BRICKS
Serves two adults and two children
Ingredients
1 3-pound chicken (best to keep it small)
2 teaspoons thyme leaves
1 teaspoon fresh rosemary leaves
1 clove garlic, smashed
1. Smash: Set the chicken, breast-side down, on a secure cutting board. Using poultry shears, cut
along each side of the backbone. Remove backbone (save it to make stock). Flip the chicken
over, open and flatten by pressing on any lumpy parts with the heel of your hand. Rinse and pat
dry.
2. Marinate: Mix 2 tablespoons oil with remaining ingredients. Rub this marinade into the
chicken, then slip chicken and any remaining marinade into a zip-top bag. Chill 1 hour.
3. Crisp: Heat remaining 1 tablespoon oil in a large heavy skillet (cast iron would be ideal) over
medium. Lift chicken from marinade and brush off any stray herbs. Settle chicken in hot pan,
skin side down. Weight down with two bricks wrapped in foil, side by side. Let sizzle,
undisturbed, until deep brown and half cooked, 20 minutes. Using tongs and care, flip chicken to
the other side. Do not weight this side with bricks--that would sog the beautifully crisp crust. Let
sizzle until meat is cooked through and the inner thigh registers 165 degrees, 20 more minutes.
4. Munch: Enjoy hot or warm.

Bon appetit, Lydia
Recipes 2 Page 2035

8:27 AM
Subject [Gourmet_Gourmand] A pinch of fame, a pound of fortune

Prizes and glory spur competitive cooks to create that
winning recipe

It Might be the most honeyed phrase a home cook can hear.: "This [your recipe here] tastes like a
million bucks!"
If it won the Pillsbury Bake-Off, it would taste like a million bucks, because that's the grand
prize.
But wait! That's not all!
Just ask a prize-winning cook like Josie A.G. Shapiro of Chicago what she has won: "A
honeymoon in France!"
Or ask seasoned contest cook Gloria Bradley of Naperville, Ill. what pleased her most: "Impress
the kids by appearing in the National Enquirer!"
Or ask two-time Bake-Off contender Carolyn Shlens of Seymour, near Champaign, Ill. about her
proudest moment: "To see your recipe--and a very glamorous photo--on a California raisins
calendar!"
And there's still more!
$5,000 from the Mushroom Council! $10,000 from AllRecipes.com! $50,000 from the
Cattlemen's Beef Board! And $100,000 from the National Chicken Council!
People who enter cooking contests form an unusual subculture of the food world. They follow a
different calendar than the rest of us: At the end of December, when we're getting ready to
celebrate New Year's Eve, they anxiously anticipate the announcement of the finalists for the
National Chicken Cooking Contest. At the end of September, when most of us are watching
college football, they're holding their breath for a phone call from Pillsbury to say that they're
going to "the big one": the biennial Bake-Off.
They even have their own language. They call themselves "contesters," not contestants, and their
Recipes 2 Page 2036

activity is "contesting." The recipes they develop use "product," not ingredients. When talking
among themselves, you'll hear mutters like "my first beef," "PBO" (Pillsbury Bake-Off) and "at
Chicken '06."
Contesters may enter one or two contests a year, or dozens. They may enter every contest they
learn about, or only national contests with cash prizes above a certain level. They may prefer
face-to-face cook-offs or, as Bradley quipped, "the kind of contests where I send in a recipe and
they send me a check for $10,000." Some prefer contests that require a little essay with the
recipe; some absolutely won't enter a contest that requires anything but the recipe itself.
They may take it as seriously as death and taxes, or they may take a more happy-go-lucky
approach. But one thing is certain: Cooking contests are their passion.
Contesters have different reasons for competing. For Bradley, a veteran of 35 years with many
wins to her credit, the motive is pleasure: "Ever since I was a child, I loved geography," she said.
"I wanted to travel, but with five kids, I didn't have the money. Heck, [contesting] has paid for all
my trips around the world, and I've gone first class."
Contesting is a hobby for some. "I help in my husband's accounting business and we do some
property management," said Shlens. "I don't enter a lot. It's a hobby, but it's on my list of
resolutions to do more."
For others, it is a challenge to be creative. "I love inventing recipes, and it is a neat way to get me
thinking about new ingredients and different techniques," said Shapiro. "I would never have
thought to put hazelnuts in meatballs, but when there was a meatball contest, it pushed me to
think about them in a different way." (The idea won her $2,000 in travel vouchers from Ballo's
Meatballs in 2005. Another Shapiro creation won a Red Bicyclette wine contest, earning her a
25-day trip to Provence just in time for her wedding the same year.)
Creativity and prizes only partly explain why tens of thousands of people enter the Pillsbury
Bake-Off, said Onju Sturlaugson, promotions manager at General Mills, which sponsors the
competition.
"Others may have heard about the contest from a past finalist and are motivated by the chance to
win a trip, enjoy the once-in-a-lifetime experience of the competition itself, and become a bit of a
celebrity in their communities," Sturlaugson said.
Whatever their reasons, contesters pursue their interest with the same single-mindedness of a kid
with a frosting-covered beater. Sometimes, they pass the interest on to kids or grandkids.
Bradley's grandson Brian won $15,000 in a contest that bought him a new computer and paid for
part of his college costs.
The interest is growing too.
"We get 40,000 hits a day," said Betty Parham, editor of recipecontests.com, a subscription Web
site nicknamed "Cooking Contest Central." Parham, a retired Atlanta Journal-Constitution food
columnist, has edited the site for 10 years. Members pay $25 a year for access to special content.
"When we started, there were maybe 10 contests listed at any one time. Now every week, we're
adding eight or 10, small or large. Right now, we have more than 100 contests listed, with
deadlines in about 50 of them," she said. (Some standing contests don't have deadlines because
awards are given periodically.)
Parham said her research has shown that contesting began in 1813, when a man named Elkanah
Watson, a promoter for agricultural fairs, organized a fair in Pittsfield, Mass. A newspaper
reported that there were no women at the fair, and wondered if female attendance was low
because it was held on a Monday, which was laundry day, Parham said. "So [Watson] started
some home arts competitions in baking and needlework and so forth," she said.
"Even today, competition for those blue ribbons at the fairs are huge," she said. "The cash prizes
Recipes 2 Page 2037

day."
Contesters aren't just women, as both Parham and Sturlaugson pointed out.
"A wide range of talented cooks from around the country were among the finalists for the last
[Pillsbury] contest," Sturlaugson said. "They ranged in age from 20 to 67, came from 35 states
and represented a variety of professions and demographics."
Added Parham: "The demographic is changing from rural housewife to big-time career people
who do this as a hobby. Our membership now is men, women, PhDs, computer experts, people
with advanced education."
Contesters often start with smaller contests to build confidence, Parham said. That's how Shlens
began.
"I started way back in junior high," she said. "As part of our home economics class, we got extra
credit for entering the Mid-South Fair" in Memphis, her hometown. Later, she entered the
Champaign (Ill.) county fair.
"And then, the first time I entered the Pillsbury Bake-Off, I was selected!" she said. "I was so
shocked that I didn't even remember what I entered." That dish, Greek Isle pasta salad, earned
her first Bake-Off trip in 1992. She went again last year with double-strawberry individual baked
Alaskas.
"I would have loved to win, but I knew I didn't have a chance," Shlens said philosophically about
her 2006 entry. "The person who won the whole thing was the winner of my category, so there
was no way I could have won."
Disappointment--at not being chosen, or perhaps worse, at not winning--is part of the game, said
Bradley. "The bigger the contest, the bigger the let-down," she said. "It can be very
disappointing, if not depressing."
She gives herself a little time to be disappointed, she said, and then focuses on the next contest.
"I just say, 'OK, I'll close that chapter.' There's always the next one."
For Bradley, that has proven true. "The next one" has brought home prizes from 200 contests, by
her estimate. "I can sometimes go eight months without winning anything, then I'll win several
all at once. Tillamook got me a trip to Oregon. Sunset [magazine] got me a trip to Las Vegas and
$5,000, Cooking Light got me $10,000, so within a short period, I won the equivalent of
$25,000. But then I might go a year without winning anything else."
Some of her winnings are paying to redo her kitchen, Bradley said, "so my money's all gone. It's
easy come, easy go. I consider my winnings to be found money--I have seen all the world that
I've wanted to see. Isn't that great?
"I'll be entering contests until I take my last breath."
---
Competition and community
An unexpected fringe benefit of entering contests is the friendship that develops among
competitors.
"Even though we're all competing, there's a lot of support on the electronic bulletin boards," "
said Carolyn Shlens of Seymour. "If you need a bar code for a contest, someone will send it.
It adds another level of interest to a cook-off to see people I've been chatting with on the
'Cooking Contest Central' bulletin boards."
Recipes 2 Page 2038

For recipecontests.com editor Betty Parham, that might just be the best part of the job.
"Before this Web site, these people didn't know each other unless they met at a cook-off," she
said. "But now they can get to know each other in the forum. They're friends, and they're very
supportive. We had a bunch of Pillsbury finalists, and it was a huge thrill for them to meet at the
Bake-Off. Creating community is very satisfying."
Enter now: The 43rd Pillsbury Bake-Off Contest
Many contesters consider the Pillsbury Bake-Off the equivalent of the Oscars.
Now's your chance. The 2008 Pillsbury Bake-Off will accept entries through April 22. This year,
only entries submitted through a Web site's electronic form will be accepted. For more
information, visit bakeoff.yahoo.com.
Finalists will learn around Sept. 30 that they've been selected for the competition, to be held
April 14, 2008, in Dallas. The grand prize winner wins $1 million and GE Profile kitchen
appliances worth an additional $10,000. Winners in four recipe category competitions will win
$5,000 and a GE Profile range.
Many new ingredients are eligible this year, including products from Jif, Eggland's Best, Land
O'Lakes, Fisher Nuts and Domino Foods. Complete rules, forms and tips are available on the
Web site.
Million bucks? That's the gross, not net
The good news is that the trip to a contest is not normally considered taxable, say contesters. The
bad news is that cash awards usually are. If you've won a contest, no matter how small, better
'fess up to the IRS.
--Robin Mather Jenkins
Lemon-scented blueberry cupcakes

Yield: 12 cupcakes
These low-fat cupcakes from Gloria Bradley of Naperville, Ill. won the dessert category of
Cooking Light's 2nd Ultimate Reader Recipes contest. When tested, some Tribune tasters
yearned for a richer flavor; for them, we suggest using whole buttermilk and whole milk in the
batter.
Ingredients:
Cupcakes:
1 1/2 cups plus 2 tablespoons flour
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 egg
1/2 stick (1/4 cup) butter, melted
1/2 cup each: low-fat buttermilk, reduced-fat milk
Recipes 2 Page 2039

Frosting:
1/4 cup (2 ounces) reduced-fat cream cheese
1 teaspoon each: grated lemon zest, vanilla
1/8 teaspoon salt
1 1/2 cups confectioners' sugar, sifted
Fresh blueberries, optional
1. Heat oven to 350 degrees. Sift together 1 1/2 cups plus 1 tablespoon of the flour, sugar, baking
powder, salt and baking soda in a large bowl; set aside.
2. Combine the egg and melted butter in another large bowl; stir with a whisk. Add buttermilk,
milk and lemon zest; stir. Add buttermilk mixture to flour mixture, stirring just until moist. Toss
blueberries with remaining tablespoon of the flour in a small bowl; fold blueberries into batter.
Spoon the batter into lined muffin cups. Bake until a toothpick inserted in center comes out
clean, about 25 minutes. Cool in pan 5 minutes; remove from pan. Cool completely on wire rack.
3. For frosting, place the cream cheese, butter, lemon zest, vanilla and salt in a bowl; beat with a
mixer at medium speed just until blended. Gradually add the confectioners' sugar (do not
overbeat); stir in the lemon juice. Spread frosting evenly over cooled cupcakes. Garnish with
blueberries, if desired. Store, covered, in refrigerator.
Nutrition information per cupcake:

carbohydrates, 3.6 g protein, 207 mg sodium, 0.7 g fiber
Recipe (copyright) 2007 Cooking Light Magazine (www.cookinglight.com)
Shrimp and creamy spinach-feta rice

Yield: 6 servings
Naperville, Ill.'s Gloria Bradley won the USA Rice Federation's "Rice to the Rescue!" contest
with this entry.
Ingredients:
1/2 cup golden raisins
1/2 cup red bell pepper, cut into julienne strips
1 package (6 ounces) fresh baby spinach
1/2 teaspoon each: salt, freshly ground pepper
1 pound cooked, peeled, deveined medium shrimp, thawed if frozen
3 cups cooked medium or long-grain white rice
1 cup crumbled feta cheese flavored with basil and tomato
Toasted pine nuts or sliced almonds
1. Heat oil in a large non-stick skillet over medium heat. Add raisins and bell pepper; cook 1
Recipes 2 Page 2040

shrimp; cook, stirring, just until shrimp are hot, 30 seconds.
2. Add the hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft
and creamy. Top with toasted nuts.

606 calories, 18% of calories from fat, 12 g fat, 4.9 g saturated fat, 137 mg cholesterol, 95 g
carbohydrates, 28 g protein, 606 mg sodium, 2.4 g fiber
Chili-rubbed skirt steak with fire-roasted tomato relish and red potatoes

Yield: 4 servings
Last year, Josie A.G. Shapiro of Chicago won the PAM-azing Grilling Contest (which tested
barbecuing skills) with this recipe from PAM.
Ingredients:
1 tablespoon sweet or hot paprika
1/2 teaspoon each: coarse salt, freshly ground black pepper
1/4 teaspoon sugar
1 pound baby red potatoes, cut in half
1 pound flank or skirt steak
1 pound assorted tomatoes, cut in half
1. Combine paprika, salt, black pepper, sugar and ground red pepper in a small bowl; set aside.
2. Thread the potato halves onto prepared skewers; spray with cooking spray. Place on heated
outdoor grill or grill pan on stove top; cook until potatoes are browned and tender, turning
frequently, about 10 minutes. Set aside.
3. Coat steak with reserved rub; set aside. Spray tomatoes with cooking spray; grill, cut side up,
until skin is slightly blackened, about 5 minutes. Remove from grill; cool. Remove skin; chop
and toss with green onions, cilantro and garlic salt in small bowl; set aside.
4. Grill steak on one side, 4 minutes; turn. Grill until desired doneness, about 4 minutes for
medium. Let stand 5 minutes. Cut thin slices across the grain of the meat. Serve slices of steak
with potatoes and the tomato relish.

carbohydrates, 27 g protein, 416 mg sodium, 4 g fiber
Recipes 2 Page 2041

8:29 AM
Subject [Gourmet_Gourmand] Quick, let's make bread!

FOOD FEATURES
Flavored with herbs, cheese or chiles, they make any dinner
extraordinary.
Two wildly opposing trends of recent years -- artisanal bakeries and the low-carb diet -- have
taken a toll on one of the greatest traditions in American cooking. Starting in Colonial times or
even earlier, homemade quick breads such as biscuits, johnnycakes and muffins were considered
indispensable side dishes at many meals. Today the tendency is either to slice up a great baguette
or pass up the starchy calories altogether.
But there are times when something freshly baked, even something that's impossible to buy, is
just the right extra. The other week I came late to the planning for a potluck dinner, after the
appetizers, salads, main course, side dishes and dessert had already been assigned.
There was nothing left to make but corn bread, a custardy one with green chilies and cheese that
was more of a contribution than store-bought bread and more tempting than yet another green
vegetable.
I could just as easily -- and effectively -- have baked spoon bread or popovers or gussied up a
loaf of semolina bread into something rich enough to rival the main course.
I grew up thinking of cornbread as half a meal (along with a pot of beans) rather than just an
accouterment. But my parents had a repertoire of quick breads that were more than breads. My
dad baked biscuits to cover with gravy; my Belfast-born mom made scones on Sundays and Irish
soda bread other days.
Her version of hush puppies was not the usual greasy, deep-fried nuggets so familiar in fast food
today but more like johnnycakes, flat disks studded with chopped onion and baked in a cast-iron
skillet. They were bread, sure, but they were more than that.
Her scones were sugared, but the basic recipe -- essentially a light but rich biscuit dough -- is just
as suited to savory treatment. Add cheddar or Parmesan cheese and an herb such as thyme,
chives or dill, and you get an excellent accompaniment for a wintry stew. (Americans would call
Recipes 2 Page 2042

biscuit is a cookie. Eat your scone.)
Muffins are so seldom seen after breakfast anymore that presenting them in savory form at
dinner almost makes them seem like a side dish, especially when they are built on savory
seasonings and cheese rather than sweet spices and sugar. Chipotle chile flakes with Monterey
jack, or scallion greens and Swiss cheese are irresistible combinations.
Other quick breads that use no traditional leavenings are even better when they show up for
dinner. Popovers are like hollow muffins, made with milk, eggs and flour and baked in custard
cups in a very hot oven. They are classic with roast beef but also go well with fish.
Spoon bread has to be served like a corn pudding, scooped rather than sliced; old cookbooks
used to suggest it as an alternative to potatoes with fried or roast chicken. Essentially a cross
between cornbread and a soufflé, it is made with a very liquid batter enriched with egg yolks and
lightened with beaten egg whites.
All those quick breads are old Betty Crocker standbys that go back centuries. But in a crunched-
for-time age, you don't always need to bake from scratch. You can buy a good loaf of Italian
bread, made from semolina or not, with or without sesame seeds, and turn it into something rich
and rewarding in minutes with garlic and butter.
Add artichoke hearts and grated Gruyère mixed into a chunky spread, and a bread veers
tantalizingly close to a vegetable. Dairy trumps starch, so even the most carb-fearing eater would
have a hard time passing it by.
Hush puppies

Servings: 18 to 24
Note: These also can be deep fried in little balls.
Ingredients:
1 cup coarse yellow cornmeal, preferably organic
1 tablespoon sugar
1 egg
1/4 cup buttermilk
Bacon grease, butter or peanut oil for frying
1. Bring a small pot of water to a rolling boil. In a mixing bowl, combine the cornmeal, sugar,
baking soda and salt and mix well. Add three-fourths cup boiling water and stir to blend well.
Let cool slightly, about 10 minutes.
2. Add the egg, buttermilk and onion to the batter and mix well.
3. Coat a 10-inch cast-iron skillet with just enough bacon grease, butter or oil to cover the bottom
in a glaze, about 3 tablespoons. Turn heat to medium-high.
4. Working in batches of three to four each, use a tablespoon to drop the batter into the pan to
Recipes 2 Page 2043

browned and crisp-edged. Add extra grease as necessary to keep the pan glazed while frying.
Serve immediately.
Each of 24 hush puppies: 74 calories; 1 gram protein; 5 grams carbohydrates; 0 fiber; 5 grams
Thyme-cheese scones

Servings: 14 biscuits
Ingredients
2 cups flour
1 cup freshly grated Parmigiano-Reggiano or aged cheddar
1 tablespoon chopped fresh thyme (or chives, or dill)
1 teaspoon sugar
5 tablespoons cold unsalted butter
About 1 cup heavy cream
1. Heat the oven to 425 degrees. Combine the flour, cheese, thyme, baking powder, sugar, salt
and cayenne in a mixing bowl and toss with a fork to mix well. Cut the butter into thin slices and
rub the butter into the dry ingredients with just the tips of your fingers until the mixture
resembles coarse crumbs. Drizzle the cream over while tossing with the fork and mix just until a
soft dough forms (you may not need all the cream). Turn out onto a lightly floured board and
knead lightly with the heel of your hand until the dough just clings together with no dry spots.
2. Pat the dough out until it's one-half inch thick. Using a biscuit cutter or two (one-fourth- inch-
wide) glasses, cut into rounds (or cut into triangles with a sharp knife). Arrange on an ungreased
baking sheet at least 1 inch apart.
3. Bake in the center of the oven for 10 to 12 minutes, until golden brown. Serve hot.
Each biscuit: 183 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 12 grams
Cheesy artichoke garlic bread
Total time: 55 minutes, plus 35 minutes for cooking artichokes

Servings: 6 to 8
Ingredients
3 artichokes
Recipes 2 Page 2044

1 cup grated Gruyère
2 to 3 dashes Tabasco sauce
1 10- to 12-inch loaf Italian bread, semolina or regular
1. Heat a large pot of water to a simmer. Add salt, then artichokes. Boil gently 30 to 35 minutes
or until you can pull a leaf out of the artichoke. Remove artichokes with a slotted spoon and let
cool, until they are cool enough to handle. Remove the leaves from the artichoke bottom. Scoop
out the choke. Cut the artichoke bottom into quarters and set aside.
2. Heat the oven to 350 degrees. Combine the butter and garlic in a small saucepan and heat over
very low heat for 10 minutes, stirring occasionally. Do not allow the garlic to brown.
3. Place the artichoke hearts in a blender or food processor and pour the butter mixture over the
artichokes. Blend until chunky. Scrape the artichoke mixture into a bowl and add the Gruyère
and Tabasco and mix well. Season with salt and pepper to taste.
4. Slice the bread in half lengthwise, leaving a "hinge." Spread the bread open and hollow out the
top side. Spread the artichoke mixture on both sides.
5. Wrap in foil. Bake 30 to 40 minutes, until the cheese is melted and gooey. Let stand 5 minutes
before slicing to serve.
Each serving: 183 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 12 grams
Recipes 2 Page 2045

Chocolate Brownies
7:15 PM
Subject [Gourmet_Gourmand] Chocolate Brownies

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Chocolate Brownies
Makes 16 brownies

5 ounces unsweetened baking chocolate, cut
into pieces
1 3/4 cups sugar
2 teaspoons vanilla
3 large eggs
Chocolate Buttercream Frosting (below),
if desired

2. Melt margarine and chocolate in 1-quart sauce-

pan over low heat, stirring constantly. Cool slightly
3. Beat sugar, vanilla and eggs in medium bowl

with electric mixer on high speed 5 minutes. Beat in
chocolate mixture on low speed. Beat in flour just until
blended. Stir in walnuts. Spread in pan
4. Bake 40 to 45 minutes or just until brownies

begin to pull away from sides of pan. Cool completely
in pan on wire rack. Spread with Chocolate Butter-
cream Frosting. Cut into about 2-inch squares
1 Brownie: Calories 300 (Calories from Fat 160); Fat 18g

Recipes 2 Page 2046

Lighter Chocolate Brownies
Fpr 3 grams of fat and 160 calories per serving, substitute 1/3 cup
unsweetened applesauce for 1/3 cup of the margarine,
1/2 cup baking cocoa for the unsweetened baking
chocolate and 1 egg plus 4 egg whites for the 3 eggs.
Decrease walnuts to 1/2 cup
Chocolate Peanut-Butter Brownies
Substitute 1/3 cup crunchy peanut butter for the 1/3 cup
of the margarine. Omit walnuts. Before baking,
arrange 16 miniature peanut butter cups over top;
press into batter so tops of cups are even with top of
batter
Chocolate Brownie Pie
Grease bottom and sides of pie plate, 10x1 1/2 inches, with shortening.
Spread batter in pie plate. Bake 35 to 40 minutes or
until center is set. Cool completely in pan on wire
rack. Cut into wedges. Serve with ice cream and Hot
Fudge Sauce (below) if desired. Makes 12 servings

Prep: 15 min
Makes 16 servigs, about 2 1/4 cups each

2 teaspoons vanilla
melted and cooled

one 13x9 inch cake generously or fills and frosts one
8 or 9 inch two-layer-cake
Note: To fill and frost one 8-inch layer cake, use 4 1/2 cups

Recipes 2 Page 2047

Timesaving Tip

Hot Fudge Sauce

Makes 3 cups sauce

chips (2 cups)
1 teaspoon vanilla
1. Heat milk, chocolate chips and sugar to boiling

in 2-quart saucepan over medium heat, stirring con-
stantly; remove from heat
2. Stir in margarine and vanilla until mixture is

smooth and creamy. Serve warm over ice cream, cake
or brownies. Store in refrigerator up to 4 weeks
1 Tablespoon: Calories 60: (Calories from Fat 25); Fat 3g

Timesaving Tip
To microwave, mix milk, chocolate chips and sugar in

8-cup microwavable measure. Microwave uncovered
on High 6 to 8 minutes, stirring every 2 minutes, until
thickened and smooth. Stir in margarine and vanilla
until mixture is smooth and creamy.
Recipes 2 Page 2048

9:12 PM

Prep: 45 minutes
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a
variety of dishes.
 4 1/2 to 5 Pounds (about 6) chicken breasts bone-in, skin-on 1. Combine all ingredients in a 5 -quart pot with a tight-fitting lid. Cover with water by 2 inches.
 1 onion cut into 8 wedges 2. Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant -read thermometer
inserted in the thickest part of the meat (avoiding bone) registers 160 degrees;, about 15 minutes.
 2 carrots quartered crosswise
3. Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard
 2 celery quartered crosswise vegetables. Strain broth through a fine -mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return
 2 dried bay leaves to pan; reduce over medium -high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3
months.
 3 garlic
4. When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks (see above) or chop chicken, as
 6 parsley desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.
 3 fresh thyme or 1/4 teaspoon dried First published
Recipes 2 Page 2049

9:13 PM

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared
salmon and trout.
 4 (6 ounces each) boneless, skinless chicken breasts 1. Sprinkle chicken breasts with salt and pepper. In a large
 1/4 Teaspoon salt
skillet, heat oil over medium-high heat. Add chicken; saute
until cooked through, 10 to 12 minutes, turning once.
 1/4 Teaspoon pepper Transfer to a plate; keep warm.
 2 Tablespoons olive oil 2. Pour wine into hot skillet; cook, stirring, until reduced by half,
 1/4 Cup dry white wine or chicken broth
about 1 minute. Whisk in cream, mustard, and tarragon.
Cook, whisking, until thickened, about 2 minutes.
 1/2 Cup heavy cream 3. Pour any accumulated chicken juices into sauce. Right
 2 Tablespoons Dijon mustard before serving, drizzle cream sauce over chicken.
 1 Teaspoon dried tarragon (or 1 tablespoon chopped fresh)
First published
Recipes 2 Page 2050

10:28 PM

Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on
the run or a lunch-box treat.
 1 Cup sugar 1. Preheat oven to 350 degrees;. Make the cupcakes: In
 1/3 Cup vegetable oil
a bowl, combine sugar, vegetable oil, orange juice,
vanilla extract, and eggs.
 2 Tablespoons orange juice 2. Stir in baking powder, baking soda, allspice, and salt.
 1/2 Teaspoon vanilla extract Add flour; mix. Stir in carrots, walnuts, and coconut.
 2 large eggs 3. Oil a standard muffin tin or line with paper cups;
distribute batter evenly.
 1 Teaspoon baking powder
4. Bake until toothpick inserted in centers comes out
 1/2 Teaspoon baking soda clean, 25 minutes. Let cool before frosting. Garnish
 1/2 Teaspoon ground allspice with toasted shredded coconut.
 1/2 Teaspoon salt 5. Make the icing: In a mixing bowl, combine cream
cheese, confectioners’ sugar, and vanilla extract.
 3/4 Cup plus 2 tablespoons flour Whisk until smooth.
 1 1/2 Cups shredded carrots First published
 1/2 Cup chopped walnuts
 1/4 Cup shredded coconut plus more for garnish
 8 Ounces cream cheese (room temperature)
 3/4 Cup confectioners? sugar
 1/2 Teaspoon vanilla extract
Recipes 2 Page 2051

Date Bars
12:44 PM
Subject [Gourmet_Gourmand] Date Bars

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Date Bars
Makes 3 dozen bars
Date Filling (below)

1 3/4 cups all-purpose or whole wheat flour
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1. Prepare Date Filling
3. Mix brown sugar and margarine in large bowl.

Stir in remaining ingredients until crumbly. Press half
of the crumb mixture evenly in bottom of pan. Spread
with filling. Top with remaining crumb mixture; press
lightly

slightly in pan on wire rack. Cut into about 2 X 1 1/2 -
inch bars while warm
Date Filling
3 cups cut-up pitted dates (1 pound)

1/4 cup sugar
1 1/2 cups water
Cook all ingredients in 2-quart saucepan over low heat

ablout 10 minutes, stirring constantly, until thickened;
cool
Recipes 2 Page 2052

**If using self-rising flour, omit salt and baking soda

Lighter Date Bars

tute 1/2 package (8-ounce size) reduced-fat cream
cheese (Neufchatel), softened, for 1/2 cup of the
margarine
Recipes 2 Page 2053

Pumpkin-Spice Bars
12:49 PM
Subject [Gourmet_Gourmand] Pumpkin-Spice Bars

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Pumpkin-Spice Bars
Makes 49 bars
4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (16 ounces) pumpkin
1/2 teaspoon salt
1 cup raisins
Cream Cheese Frostingt (below)

jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, lightly with
shortening
2. Beat eggs, sugar, oil and pumpkin in large bowl

until smooth. Stir in flour, baking powder, cinnamon,
baking soda, salt, ginger and cloves. Stir in raisins.
Spread in pan

completely in pan on wire rack. Frost with Cream
Cheese Frosting. Sprinkle with walnuts. Cut into
2x 1 1/2-inch bars. Refrigerate any remaining bars
Cream Cheese Frosting

Recipes 2 Page 2054

1 teaspoon vanilla
Mix cream cheese, margarine and vanilla in medium

bowl. Gradually beat powdered sugar until smooth.
*If using self-rising flour, omit baking powder, baking soda and salt

Carbohydrate 21g (Calories from Fat 70); Protein 1g
Lighter Pumpkin-Spice Bars

tute 2 eggs plus 4 egg whites for the 4 eggs and 1/2 cup
unsweetened applesauce for 1/2 cup of the oil. Omit
the walnuts
Recipes 2 Page 2055

4:48 PM

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1 large egg
2 1/4 ups all-purpose flour
1/2 teaspoon salt
1 cup coarsely chopped nuts
chips (2 cups)
2. Mix sugars, margarine and egg in large bowl. Stir

in flour, baking soda and salt (dough will be stiff). Stir
in nuts and chocolate chips
3. Drop dough by rounded tablespoonfuls about

2 inches apart onto ungreased cookie sheet
4. Bake 8 to 10 minutes or until light brown (cen-

ters will be soft). Cool slightly; remove from cookie
sheet. Cool onh wire rack
**If using self-rising flour, omit baking soda and salt
1 Cookie: Calories 135 (Calories from Fat 70); Fat 8gt

Lighter Chocolate Chip Cookies
Recipes 2 Page 2056

For 4 grams of fat ande 90 calories per serving, decrease
margarine to 3/4 cup, add 1 teaspoon vanilla with the
egg and omit nuts. Substitute 1 cup miniature chocolate
chips for the 12-ounce package of chocolate chips
Candy Cookies:
Substitute 2 cups candy-coated chocolate candies

for the chocolate chips
Chocolate Chip Bars:
Press dough in ungreased rectangular pan, 13x9x2 inches. Bake 15 to

20 minutes or until golden brown. Cool in pan on
wire rack. Makes 4 dozen bars
Jumbo Chocolate Chip Cookies

Drop dough by 1/4 cupfuls about 3 inches apart onto
ungreased cookie sheet. Bake 12 to 15 minutes or
until edges are set. Cool completely on cookie sheet.
Recipes 2 Page 2057

5:46 PM

Super Natural Cooking, Page 155
I was surprised and delighted to walk into one of my favorite stores a few days ago and come face to face with
my own cookbook. My passport is due to expire in a few weeks, so I was at the UPS store getting new photos
taken. Just across the street and down the block a bit is Nest. I've been shopping there for years for their
fantastically eclectic glasses, plates and platters, fabrics, and all manner of pretty things. There amongst the
gold-rimmed Moroccan tea glasses and French flea market finds was my book. (I'm going to try to refrain from
ov erzealous use of exclamation points in this post - but it's hard.)
This was the first time I've seen this cookbook out in public, in an actual brick-and-mortar establishment. Nest
only carries a handful of cookbooks, so the idea that someone there chose mine made me love the place even
more. I totally lost my cool and started gushing to the nice girl at the register about how excited I was to see it
there. I promise, you would have been embarrassed for me.
So, I wanted to give you all the heads up, you might start seeing my book out and about. I'm so excited to be
able to share it with you (finally)! Please let me know if y ou see it where you live, I'd love to know where it is
being sold, so I can link to some of those shops from the site.
I'm going to highlight one of my favorite recipes from Super Natural Cooking - my favorite veggie burgers. I
think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a
bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out
of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn't until I sat down to
write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with
all sorts of good stuff. Problem solved.
Filling ideas:
 Av ocado Slices
 Cipollini onions - sweet and just the right size
Recipes 2 Page 2058

 A sprinkling of sm oked paprika
 Grilled vegetables
Lastly, for those of y ou who haven't already filled out the reader survey, there is still time to represent. So far, it
is say ing 90% of you are female (!?), just 20% of y ou are 18-39 (a surprise to me), and roughly 10% of you
publish your own blogs! Take the 101 Cookbooks Reader Survey.
Ultimate Veggie Burgers - Sprouted Garbanzo Burgers

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's
worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned
or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even
more...
2 1 /2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1 /2 teaspoon fine-grain sea salt
1 /3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup m icro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If y ou are using sprouted garbanzos, steam them until just tender, about 10 m inutes. Most of y ou will be using canned
beans, so jump right in and com bine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the
consistency of a v ery thick, slightly chunky hummus. Pour into a m ixing bowl and stir in the cilantro, onion, zest, and
sprouts. Add the breadcrumbs, stir, and let sit for a couple of m inutes so the crumbs can absorb som e of the m oisture.
At this point, you should have a moist m ixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on
the m oist side here, because it makes for a nicely textured burger. You can always add m ore bread crumbs a bit at a
tim e to firm up the dough if need be. Conversely, a bit of water or m ore egg can be used to m oisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 m inutes, until the bottoms
begin to brown. Turn up the heat if there is no browning after 10 m inutes. Flip the patties and cook the second side
for 7 m inutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
Recipes 2 Page 2059

Fudge Frosting
9:11 PM
Subject [Gourmet_Gourmand] Fudge Frosting

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Fudge Frosting

1/4 cup milk
1 tablespoon light corn syrup
Dash of salt
1/2 to 3/4 cup powdered sugar
1. Mix granulated sugar and cocoa in 2-quart

saucepan. Stir in milk, margarinee corn syrup and salt.
Heat to boiling, stirring frequently. Boil 3 minutes, stir-
ring occasionally; cool
2. Beat in powdered sugar and vanilla until smooth.

Frosts one 8-or 9-inch cake or 13x9-inch cake
Note: To fill and frost one 8-or9-inch two-layer cake, use a

3-quart saucepan and double the ingredients

Recipes 2 Page 2060

WAFFLES 101
9:11 PM
Subject [Bulk] [Gourmet_Gourmand] WAFFLES 101

Waffles 101
When you eat a waffle, do you make sure there’s a bit of syrup in every indentation?
Do you cut along the lines, or every which way? Perhaps it’s all those rows of neat
little squares that make us so set in our ways when it comes to waffles. And though
they are always festive on the breakfast table, they also make a surprising lunch and a
satisfying dinner. For a savory breakfast or lunch, potato waffles provide a superb
substitution for an English muffin in eggs Benedict, and cheddar-cornmeal waffles
make a memorable BLT.
Tips for Perfect Waffles

1. Folding beaten egg whites into the batter gives the waffles a light and fluffy texture.
2. Nonstick electric waffle irons are virtually foolproof. The capacity of the individual
grids will vary according to model. Ladle batter onto each section of the grid rather
than placing it in the middle. The grids should be full but not overflowing, or the batter
will seep out the sides of the iron when the top is closed.
3. The waffles will be ready a few minutes after the iron stops giving off steam.
C arefully lift the lid; if the waffles resist at all, they need a bit more cooking time.
Waffles We Love
Buttermilk Waffles
Our classic version of the ultimate waffle, flavored with brown sugar and vanilla bean.

Serve these with a pat of sweet butter and a drizzle of honey.
C innamon Sugar Waffles

Sprinkling buttermilk waffle batter with cinnamon sugar just before cooking gives the
waffles a crisp, crunchy topping.
Buckwheat Sour Cream Waffles

The addition of buckwheat flour to the batter gives these waffles an earthy flavor.
Serve with a dollop of crème fraîche and fresh blueberries.
Oat and Whole Wheat Waffles with Mango Sauce

Non-fat buttermilk and egg whites help reduce the amount of fat in these waffles,
which are topped with a sweet mango purée and sliced fresh fruit.
Potato Waffles
These hearty brunch or lunch waffles are perfect topped with soft poached eggs,
steamed asparagus, and a sprinkling of coarse salt.
Waffle Toppings
While it may seem difficult to improve upon the traditional combination of sweet butter
and maple syrup, the following waffle toppings will not disappoint:
 Fruit syrups
 Toasted pecans and honey
 Light-brown sugar and a squeeze of lime juice
 Best-quality yogurt and sliced bananas
 Fresh blueberries and crème fraîche
Recipes 2 Page 2061

SILVER DOLLAR PEAR PANCAKES
9:12 PM
Subject [Bulk] [Gourmet_Gourmand] SILVER DOLLAR PEAR PANCAKES

Makes about two and one-half dozen 4-inch pancakes

The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates
a light glaze. This recipe can easily be halved.
4 Bosc or Bartlett pears
3 tablespoons pure maple syrup, plus more for drizzling
1/2 teaspoon unsalted butter
Best Buttermilk Pancakes batter
Sour creamfor garnish
1. C ore pears with an apple corer. Starting at the bottom, slice pears
crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple
syrup and cinnamon.
2. Heat an electric griddle to 375° or a heavy skillet until very hot.

Brush with butter; wipe off excess with a folded paper towel. Place a few
pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle
about 1/4 cup of the batter into center of each pear ring. Using the
bottom of a ladle, gently push batter over edges of pears. Let cook until
pancakes have bubbles on top and are slightly dry around the edges,
about 2 1/2 minutes.
3. Using a spatula, turn pancakes over; cook until golden on bottom,

about 1 minute. Repeat with remaining pears and batter. Serve with a
dollop of sour cream and extra syrup.
Recipes 2 Page 2062

BEST BUTTERMILK PANCAKES
9:13 PM
Subject [Gourmet_Gourmand] BEST BUTTERMILK PANCAKES

Best Buttermilk Pancakes
Makes nine 6-inch pancakes
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If
serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the
griddle instead of butter.
1/2 teaspoon salt
3 tablespoons sugar
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1. Heat griddle to 375°. Whisk together flour, baking powder, baking

soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4
tablespoons butter; whisk to combine. Batter should have small to
medium lumps.
2. Heat oven to 175°. Test griddle by sprinkling a few drops of water

on it. If water bounces and spatters off griddle, it is hot enough. Using
a pastry brush, brush remaining 1/2 teaspoon of butter or reserved
bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in

pools 2 inches away from one other. When pancakes have bubbles on
top and are slightly dry around edges, about 2 1/2 minutes, flip over.
C ook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a

heatproof plate in oven. Serve warm.
Recipes 2 Page 2063

PANCAKES 101
9:14 PM
Subject [Bulk] [Gourmet_Gourmand] PANCAKES 101

Pancakes 101
Whether your family calls them hotcakes, flapjacks, griddle cakes, Johnny cakes, or plain old pancakes,
they all have a special place on the American breakfast table. A few helpful hints will ensure a fluffy,
golden stack every morning.
Tips for Perfect Pancakes

1. Before you ladle on the batter, wipe the excess butter from the hot griddle using a folded paper
towel. This will ensure perfectly browned pancakes.
2. Use all-purpose flour in the batter. Bread flour yields tough, chewy pancakes, while pancakes made
with cake flour turn soggy when crowned with syrup. You can, however, experiment with flours that do
not affect the structure of the pancakes, such as cornmeal, buckwheat flour, or whole-wheat flour.
Substitute half of the all-purpose flour for any one of these.
3. Never whisk the batter until smooth; leaving lumps of unmoistened dry ingredients will result in
fluffier pancakes.
4. Flip the pancakes just as the surface bubbles begin to burst. Flipping them after all the bubbles are
gone produces a flatter pancake.
5. If you are adding ingredients such as blueberries or toasted nuts to the pancakes, sprinkle them over
the pools of batter right after they are poured on the griddle; this will help distribute them evenly.
6. Serve with a pat of softened butter between each pancake, and have a full pitcher of warm pure
maple syrup on hand for pouring with abandon.
Pancakes We Love
Buttermilk Pancakes
The addition of buttermilk gives these flapjacks a rich flavor with a pleasant acidic tang.

Small enough fit in the hand of the youngest pancake lover, these breakfast cakes have a sweet ring of
maple-glazed pear in the center.
Dutch Baby Pancake

A close relative of the popover and Yorkshire pudding, the Dutch-Baby pancake rises and falls as it
bakes, so the center stays soft and eggy. It’s traditionally served with a sprinkling of confectioners’
sugar and a squeeze of lemon juice. The craterlike shape makes it perfect for filling with fresh or cooked
fruit.
Pancake Add-Ins
For an extra-special breakfast, try adding any of the following ingredients to your favorite pancake
batter. For best results, add nut and granola toppings to the pancakes after they have been poured onto
the griddle; they will lose their crunch if they rest too long in the batter.
 Sliced bananas
 Sliced peaches or pears and ground cardamom
 Apples and ground cinnamon
 Fresh raspberries or blackberries
 Poppyseeds and lemon zest
 Shredded sweetened dried coconut
 Dried cherries and raisins plumped in fruit juice
 C hocolate chips
 C hopped toasted walnuts or pecans
 Homemade granola
Recipes 2 Page 2064

Recipes 2 Page 2065
CLASSIC FRENCH TOAST
9:15 PM
Subject [Gourmet_Gourmand] CLASSIC FRENCH TOAST

Serves 6
Any dense bread such as challah, brioche, or sourdough
will make rich French toast.
6 large eggs
1 1/2 cups heavy cream, half-and-half,

or milk
2 tablespoons pure vanilla extract
Pinch of ground nutmeg
Pinch of salt
6 one-inch-thick slices of bread,

preferably day old
Pure maple syrup, for serving

(optional)
1. Whisk together eggs, cream,

vanilla, cinnamon, nutmeg, and
salt in a medium bowl; set aside.
2. Place bread in a shallow

baking dish large enough to hold
bread slices in a single layer. Pour
egg mixture over bread; soak 10
minutes. Turn slices over; soak
until soaked through, about 10
minutes more.
3. Preheat oven to 250º. Place a

wire rack on a baking sheet, and
set aside. Heat 2 tablespoons
butter and 2 tablespoons
vegetable oil in a skillet over
medium heat. Fry half the bread
slices until golden brown, 2 to 3
minutes per side. Transfer to wire
rack; place in oven while cooking
remaining bread. Wipe skillet, and
repeat with remaining butter, oil,
and bread. Keep in oven until
ready to serve. Serve warm with
pure maple syrup, if desired.
P hotograph by: James Merrell
Recipes 2 Page 2066

Sour Cream Frosting
9:44 PM
Subject [Gourmet_Gourmand] Sour Cream Frosting

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Sour Cream Frosting

Prep: 5 min

1/2 cup sour cream
2 teaspoons vanilla
1. Mix margarine and powdered sugar until

blended
2. Stir in sour cream and vanilla. Beat until smooth

and spreadable. Frosts one 13x9 inch cake or fills and
frosts one 8-or 9-inch two layer cake

Chocolate Sour Cream Frosting
Mix 3 ounces unsweetened baking chocolate, melted and

cooled, with the margarine before adding powdered sugar
Recipes 2 Page 2067

9:46 PM
Subject [Gourmet_Gourmand] Chocolate Buttercream Frosting

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Cooki ng With Terry

Prep: 15 min

2 teaspoons vanilla
melted and cooled

one 13x9-inch cake generously or fills and frosts one
8-or 9-inch two-layer cake
Note: To fill and frost one one 8-inch three-layer cake, use 4 1/2 cups

Creamy Cocoa Frosting
Substitute 1/3 cup baking cocoa for the chocolate
Mocha Frosting
Stir in 2 1/2 teaspoons powdered instant coffee with the powdered

instant coffee with powdered sugar
Recipes 2 Page 2068

Substitute 3/4 cup (3 ounces) white baking chips, melted and cooled,
for the chocolate
Timesaving Tip

Recipes 2 Page 2069

Omelet 101
10:00 PM
Omelet 101
Tips for Making the Perfect Omelet
1. Use clarified butter, which does not burn as quickly as salted or unsalted butter. If you do use regular butter,
watch carefully to keep it from burning.
2. Whisk the eggs immediately before you pour them into the hot skillet, otherwise they will deflate.
Incorporating lots of air into the eggs will ensure a light and fluffy omelet.
3. To make sure the skillet is the right temperature, hold your palm a few inches above it; when your hand feels
warm, the pan is ready.
4. After adding the eggs to the pan, simultaneously whisk the eggs and shake the skillet vigorously back and
forth over the heat for about 1 minute. (Keep the eggs moving, so you incorporate some of the runny parts with
the cooked curds.) The key to a fluffy omelet with a smooth surface is to stop whisking just before the egg sets.
5. Use a rubber spatula to gently fold half the omelet over the filling. Press down lightly on the half -moon to seal
the omelet.
6. To serve: Lift the skillet with one hand and hold a serving plate in the other. Tilt the skillet to let the curved
edge of the omelet slide onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in
the skillet over the curved edge on the plate.
A Note About Frittatas

A frittata is a round Italian omelet that has its fillings mixed into the eggs before cooking, rather than folded
inside like the French omelet. The eggs are cooked slowly over low heat, and finished in the oven or under the
broiler to set and lightly brown the top. The result is a firm and fluffy egg pie that can be eaten warm or at room
temperature. Leftover frittata can be sandwiched in a wedge of crusty bread for an excellent panino (Italian -
style sandwich).
Recipes
Frittata with Sausage and Pecorino
Green Tomato and Leek Frittata
Mini Frittatas (hors d’oeuvres)
Bacon and Egg Pie
Vidalia Onion and Potato Tortilla
page 1 | 2
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Recipes 2 Page 2070

Blueberry Muffins
10:01 PM
Blueberry Muffins
Makes 6 large or 12 small muffins
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 cup milk
1 3/4 cups blueberries
1. Preheat the oven to 375º; butter large (3 3/4 inches) or small (2
3/4 inches) muffin tins, and set aside. In a large bowl, sift together
flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar on medium speed until fluffy,
about 3 minutes. Add egg, egg yolks, and vanilla; mix until well
combined. Reduce speed to low; alternate adding reserved flour
mixture and milk to mixer, beginning and ending with flour. Remove
bowl from mixer; gently fold in berries by hand. Divide batter among
muffin tins; sprinkle generously with sugar. Bake until light golden,
about 45 minutes for large muffins, about 30 minutes for small
muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire
Photograph by: Ken Kochey
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Recipes 2 Page 2071

Maple Butter
10:03 PM
Maple Butter
Makes about 1 cup
This butter is delicious spread over toast or
on top of pancakes, waffles, and French
toast.
1 two-inch cinnamon stick
3/4 cup (1 1/2 sticks) unsalted
butter, cut into pieces
1. Pour maple syrup into a
medium saucepan; add
cinnamon. Bring to a boil over
medium-high heat. Cook until
a candy thermometer
registers 240° (soft-ball
stage), 10 to 15 minutes.
Remove the pan from heat,
discard cinnamon stick, and
stir in butter until melted.
2. Immediately transfer
mixture to the bowl of an
electric mixer fitted with the
paddle attachment. Beat,
starting on low and increasing
to high, until mixture is thick,
opaque, and creamy, about 8
minutes. Store in an airtight
container, refrigerated, up to
2 weeks.
Photograph by: Christoper
Baker
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Recipes 2 Page 2072

10:06 PM
Subject [Gourmet_Gourmand] Vanilla Buttercream Frosting

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Prep: 5 min

1/3 cup stick margarine or butter,softened
1 1/2 teaspoons vanilla
1. Mix powdered sugar and margarine in medium

bowl. Stir in vanilla and milk
2. Beat until smooth and spreadable. Frosts one

13x9-inch cake or fills and frosts one 8-or 9-inch
two-layer cake
Note: To fill and frost one 8-inch three-layer cake, use 4 1/2 cups
powdered sugar, 1/2 cup stick margarine or butter, softened, 2 tea-
spoons vanilla and about 3 tablespoons milk
Heat 1/3 cup cup butter (do not use margarine or spreads)
Lemon Buttercream Frosting
Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 tea-
spoon grated lemon peel
Maple-Nut Buttercream Frosting
Substitute 1/2 cup maple-flavored syrup for the vanilla and

Recipes 2 Page 2073

Orange Buttercream Frosting
Omit vanilla. Substitute orange juice for the milk. Stir in 2

teaspoons grated orange peel
Peanut Butter Buttercream Frosting
Substitute peanut butter for the margarine. Increase

milk to 1/4 cup, adding more if necessary
Recipes 2 Page 2074

Caramel Frosting
6:36 PM
Subject [Gourmet_Gourmand] Caramel Frosting

R Us
Caramel Frosting

1/4 cup
1. Melt margarine in 2-quart suacepan over

medium heat. Stir in brown sugar. Heat to boiling, stir-
ring constantly; reduce heat to low. Boil and stir 2 min-
utes. Stir in milk. Herat to boiling; remove from heat.
Cool to lukewarm
2. Gradually stir powdered sugar. Place saucepan

of frosting in bowl of cold water. Beat until smooth
and spreadable. If frosting becomes too stiff, stir in
additional milk, 1 teaspoon at a time, or heat over low
heat, stirring constantly. Frosts one 13x9-inch cake or
fills and frosts one 8-or 9-inch two-layer cake

Recipes 2 Page 2075

Vanilla Glaze
8:30 PM
Subject [Gourmet_Gourmand] Vanilla Glaze

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Terry
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Vanilla Glaze
Prep: 5 min
Makes 16 servings, about 1 cup

1 1/2 teaspoons vanilla or clear vanilla
2 to 4 tablespoons hot water
1. Melt margarine in 1 1/2-quart saucepan
2. Stir in powdered sugar and vanilla. Stir in hot

water, 1 tablespoon at a time, until smooth and consis-
tency of thick syrup. Glazes one 12-cup bundt cake or
10-inch angel food or chiffon cake

Citrus Glaze
Stir 1/2 teaspoon grated lemon peel, orange, lime or grapefruit

peel into melted margarine. Substitute lemon, orange, lime or
grapefruit juice for the vanilla and hot water
Timesaving Tip
Use vanilla ready-to-spread frosting, sold in tubes. Place

1/2 cup frosting in microwavable bowl. Microwave uncovered
on High about 15 seconds or until frosting can be stirred
smooth and is thin enough to drizzle
Recipes 2 Page 2076

8:31 PM
Subject [Gourmet_Gourmand] Sweetened Whipped Cream

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Prep: 5 min
Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or pow-
dered sugar in chilled small bowl with electric mixer on high speed until
stiff
Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or

powdered sugar in chilled small bowl with electric mixer on high speed
until stiff
For 2 1/3 cups whipping cream
Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or

powdered sugar in chilled medium bowl with electric


1 teaspoon vanilla
1/2 teaspoong rum flavoring
Recipes 2 Page 2077

Recipes 2 Page 2078

10:01 AM
Subject [Gourmet_Gourmand] Coconut-Pecan Frosting

R Us
1 cup sugar
1 teaspoon vanilla
3 large egg yolks

minutes, stirring occasionall, until thick

or 9-inch two-or three-layer cake

Recipes 2 Page 2079

10:02 AM
Subject [Gourmet_Gourmand] Chocolate Truffle Filling

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Prep: 5 min; Cook: 5 min; Chill: 40 min
Makes 12 servings, about 1 2/3 cups

chips (2 cups)
1/2 cup whipping (heavy) cream or hazelnut-
flavored nondairy liquid creamer
1. Heat chocolate chips and margarine in heavy

2-quart saucepan over low heat, stirring constantly,
until chocolate is melted; remover from heat
2. Stir in whipping cream. Refrigerate 30 to 40 min-

utes, stirring frequently, just until thick enough to
mound and hold its shape when dropped from a
spoon. If filling becomes too thick, microwave on
High (100%) 10 to 15 seconds to soften.) Fills and
frosts one 8 - or 9-inch cake layer, split

Recipes 2 Page 2080

Blueberry Pie
9:43 PM
Subject [Gourmet_Gourmand] Blueberry Pie

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Blueberry Pie
Makes 8 servings

3/4 cup sugar
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
2. Mix sugar, flour, and sinnamon in large bowl. Stir

in blueberries. Turn into pastry-lined pie plate. Sprin-
kle with lemon juice. Dot with margarine. Cover with
top pastry that has slits cut in it; seal and flute. Cover
edge with 2- to 3-inch strip of aluminum foil to pre-
vent excessive browning. Remove foil during last 15
minutes of baking

in pie plate on wire rack. Serve warm if desired

Blackberry, Boysenberry, Loganberry or

Raspberry Pie:
Increase sugar to 1 cup. Substitute fresh berries for the blueberries.

Omit lemon juice
Recipes 2 Page 2081

Omit lemon juice
Timesaving Tip:
Substitute 6 cups drained canned blueberries for the fresh

blueberries
Two-Crust Pie
Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim overhanging
edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold
into fourths and cut slits so steam can escape
Place pastry over filling and unfold. Trim overhanging edge of top pastry
1 inch from rim of plate. Fold and roll top edge under lower edge, pressing
on rim to seal; flute. Or prepare Lattice Top (below) if desired
Easy Lattice Top:
Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn and place
5 to 7 strips crosswise over top at right angles. Do not weave strips
Recipes 2 Page 2082

Cherry Pie
9:44 PM
Subject [Gourmet_Gourmand] Cherry Pie

Cherry Pie
Makes 8 servings

1 1/3 cups sugar
6 cups red tart cherries, pitted
1. Heat oven to 425 degrees. Prepare Pastry
2. Mix sugar and flour in large bowl. Stir in cher-

ries. Turn into pastry-lined pie plate. Dot with mar-
garine. Cover with top pastry that has slits cut in it;
seal and flute. Cover edge with 2-to 3-inch strip of
aluminum foil to prevent excessive browning. Re-
move foil during last 15 minutes of baking

in pie plate on wire rack. Serve warm if desired.

Timesaving Tip
Substitute 6 cups frozen unsweetened pitted red tart

cherries, thawed and drained, or 3 cans (16 ounces
each) pitted red tart cherries, drained, for the fresh
cherries
Two-Crust Pie
Recipes 2 Page 2083

Two-Crust Pie
Turn desired filling into pastry-lined pie plate,

9x11/4 inches. Trim overhanging edge of pastry 1/2
inch from rim of plate. Fold and
roll top edge under lower edge, pressing on rim to seal;
flute. Or prepare Lattice Top (below) if desired
Easy Lattice Top:
Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn

and place 5 to 7 strips crosswise over top at right angles.
Do not weave strips
Recipes 2 Page 2084

Deep-Dish Apple Pie
9:46 PM
Subject [Gourmet_Gourmand] Deep-Dish Apple Pie

Deep-Dish Apple Pie

Prep: 45 min; Bake: 1 hr
Makes 12 servings
Pastry for One-Crust Pie (below)

1 1/4 cups sugar
1/4 teaspoon salt
11 cups thinly sliced peeled tart apples
(10 medium)
1. Heat oven to 425 degrees. Prepare pastry as directed =

except roll into 10-inch square. Cut slices near center so
steam can escape; fold pastry in half
2. Mix sugar, flour, cinnamon, and salt in

large bowl. Stir in apples. Turn into ungreased square
pan, 9x9x2 inches. Dot with margarine. Place top
pastry that has slits cut in it over filling and unfold.
Fold edges under just inside edge of pan
3. Bake 50 to 60 minutes or until juice begins to

bubble through slits in crust. Cool in pan on wire rack.
Serve warm if desired

Recipes 2 Page 2085


even with pie plate; flute.
Heat oven to 475 degrees. For pie, trim overhanging

edge of pastry 1 inch from rim of pie plate. Fold and
roll pastry under even with pie plate; flute.
Recipes 2 Page 2086

6:02 PM
Subject [Gourmet_Gourmand] Graham Cracker Crust

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Cooki ng With Terry

Makes 8 servings

3 tablespoons sugar
2. Mix crumbs, margarine and sugar. Reserve 3 tablespoons

mixture for topping if desired. Press remaining mixture
firmly against bottom and side of pie plate, 9x1 1/4 inches
3. Bake about 10 minutes or until light brown; cool.
*Spreads with at least 65%vegetable oil can be substituted

Coconut Crust:
Heat oven to 325 degrees. Substitute flaked coconut for the graham cracker
crumbs. Decrease margarine to 3 tablespoons and omit the sugar. Bake
about 15 minutes or until light brown.
Cookie Crumb Crust:
Substitute chocolate or vanilla wafer cookies or gingersnaps for the graham

crackers. Decrease the margarine to 1/4 cup and omit the sugar
Timesaving Tip

Recipes 2 Page 2087

pie plate 1/2 turn every minute, until set; cool
Recipes 2 Page 2088

Cookie Tart Pastry
6:03 PM
Subject [Gourmet_Gourmand] Cookie Tart Pastry

R Us
Cookie Tart Pastry

Makes 8 servings
1 1/4 cups all-purpose or unbleached flour

2 tablespoons packed brown sugar
1 large egg
2. Mix all ingredients until dough forms. Press firmly and

evenly against bottom and side of ungreased 11-inch tart
pan
3. Bake 10 to 12 minutes or until light brown; cool

Recipes 2 Page 2089

6:04 PM
Subject [Gourmet_Gourmand] Pastry For Pies And Tarts

R Us

Makes 8 servings
One-Crust Pie
1/3 cup plus 1 tablespoon shortening or

1/3 cup lard
1 cup all-purpose or unbleached flour
1 teaspoon salt
Two-Crust Pie
2/3 cup plus 2 tablespoons shortening or

2/3 cup lard
2 cups all-purpose or unbleached flour
1 teaspoon salt
1. Cut shortening into flour and salt, using pastry

blender or crisscrossing 2 knives, until particles are
size of coarse crumbs. Sprinkle with cold water, 1
tablespoon at a time, tossing with fork until flour is
moistened and pastry almost cleans side of bowl (1 to
2 teaspoons more water cab be added if necessary).
2. Gather pastry into a ball. Shape into flattened

round on lightly floured cloth-covered board. (For
Two-Crust pie, divide pastry in half and shape into 2
rounds.)
3. Roll pastry into circle 2 inches larger than

upside down pie plate, 9x1 1/4 inches, or 3 inches
larger than 10-or 11 - inch tart pan, with floured clth-
covered rolling pin. Fold pastry into fourths; place in
Recipes 2 Page 2090

against bottom and side.
One-Crust Pie
Filled Crust:
For pie, trim overhanging edge of pastry 1 inch from

rim of pie plate. Fold and roll pastry under, even
with plate; flute. For tart, trim overhanging edge of pastry
even with top of tart pan. Fill and bake as directed in pie or
tart recipe.
Heat oven to 475 degrees. For pie, trim overhanging edge of pastry
1 inch from rim of pie plate. Fold and roll pastry under, even with pie
plate; flute. For tart, trim overhanging edge of pastry even with top of
tart pan. Prick bottom and side of pastry throroughly with fork. Bake
8 to 10 minutes or until light brown; cool on wire rack
Two-Crust Pie
Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim
overhanging edge of pastry 1/2 inch from rim of plate. Roll other
round of pasty. Fold into fourths and cut slits so steam can escape.
Place pastry over filling and unfold. Turn overhanging edge of top pastry
1 inch from rim of plate. Fold and roll top of edge under lower edge,
pressing on rim to seal flute. Or prepare Lattice Top if desired
Baked Tart Shells
Prepare pastry as directed for One-Crust Pie (above) -

except roll pastry into 13-inch circle. cut into eight 4
1/2 inch circles.

muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard cups,
making pleats so pastry will fit closely. (If using individual pie
pans or tart pans, cut pastry circles 1 inch larger than upside-
down pans; fit into pans.) Prick pastry thoroughly with fork to

of your favorite filling pudding, fresh fruit, or ice cream
*If using self-rising flour, omit salt. Pie crusts made with self-rising
flour.
Recipes 2 Page 2091

flour.

Timesaving Tip
Use a food processor - measure 2 tablespoons water (for

One-Crust Pie) or 4 tablespoons water (for Two-Crust
Pie) into small bowl. Place shortening, flour and salt in
food processor. Cover and process, using quick on-and-
off motions, until mixture is crumbly. With food processor
running, pour water all at once through feed tube just until
dough leaves side of bowl (dough should not form a ball).
Continue as directed in step 2
Recipes 2 Page 2092

6:44 PM
Subject [Gourmet_Gourmand] Maranui Surf Club Salad


One of my more memorable meals in New Zealand took place at the Maranui Surf Life Saving Club in
Wellington. Wellington sits at the base of the North Island on the expansive and picturesque Lyall Bay. On a
clear day you can see the South Island and all the miles and miles of rich turquoise-colored water in between.
I'v e never seen water quite like it - a seductive, alluring, tease of a blue making you crave a swim. Don't kid
y ourself, the water is cold enough (in December) to chill the marrow in y our bones.
The Maranui Surf Life Saving Club sits perched on a pleasant stretch of beach in the belly of the bay. My little
friend Jasper likes to collect beach glass near the boxy building where he informed me the pickings are good.
Lots of blue and green glass, and the occasional (and most coveted) heart-shaped beach glass.
The waters off the southern tip of the North Island are no joke and the club has been providing surf life saving
services for nearly 1 00 y ears. Big waves and big surf are commonplace here and the local North-to-South Island
ferry is endearingly referred to as the vomit comet. Nothing demonstrates the big waters better than this clip of
a freighter leaving Wellington as it heads into the Cook Straight.
A quirky café has taken up residence (relatively recently) in the surf club, providing locals with good food,
eclectic 40's-era surf club décor, and epic panoramic views. I loved it the minute I set foot inside. They serve a
Kiwi-fied version of café food with a decidedly natural food twist. While you could certainly order eggs, soup,
burgers or a sandwich - their "big bowls" were the thing that caught my attention. I ordered a roast pumpkin,
chickpea, and red onion bowl that I am going to riff off of for today's recipe. I could have gone back every day
for a week to taste my way through all the big bowls. They had a green tea soba noodle bowl with sesame and
fresh coriander, they also had a barley salad with green beans, peanuts, and cherry tomatoes. All looked
delicious.
Recipes 2 Page 2093

In this v ersion of the chickpea salad bowl I used acorn squash in place of the pumpkin. As I mention down
below, I believe they used dill and parsley where I'm going to use cilantro. I threw together a quick coconut
curry dressing and did a quick pickle of chopped red onions in a bit of lime juice to add some tang and acidity
and cut the sweetness of the squash.
The only time consuming aspect to this recipe is cutting the squash. Beyond that, it is a recipe that takes just a
few minutes of active prep time. Sweet potatoes, butternut squash, and regular potatoes are easier to cut into
cubes and are fine substitutions.
If y ou are ever in Wellington be sure to visit - it is a v isually interesting, historically important, kid-friendly
landmark that serves up a good meal.
More pictures of the café on the Maranui Surf Life Saving Club website.
Maranui Surf Life Saving Cafe
Ly all Bay, Wellington
Ph: (04) 387 2829

The salad I remember from Maranui used pumpkin - feel free to use your favorite winter squash. I used acorn
squash this time around. You could also try sweet potatoes, regular potatoes, or butternut squash. The herbs they
used were dill and parsley. I 'm using cilantro instead - but for the cilantro haters out there, feel free to use the
former.
1 sm all red onion, peeled and chopped
Juice from two juicy limes
1 /2 cup coconut m ilk
1 teaspoon red curry paste
3 cups winter squash, cut into 1 /2 inch chunks
splash of extra-virgin olive oil
2 cans garbanzo beans (or equivalent)
1 /2 cup cilantro, chopped
fine grain sea salt
In a sm all bowl combine the chopped red onion, lime juice and a generous pinch of salt. Stir and set aside.
In another sm all bowl whisk (or handblend) the coconut milk and curry paste together (add more curry paste if y ou
like m ore heat/flavor). Season with a pinch of salt and set aside.
Toss the squash with a splash of olive oil, sprinkle with salt and arrange on a baking sheet. Separately, in a casserole
dish, toss the garbanzo beans with the coconut-curry milk. Place both the squash and beans in the ov en for about
1 5-2 0 minutes. Toss the squash once after about ten minutes to get browning on m ultiple sides.
Rem ov e the beans and squash from the oven. Add about half of the reserved red onions and most of the cilantro to the
beans and toss. Taste and add a bit m ore salt if needed. Add the squash and toss very gently - I like m y squash to stay
intact w/ som e structure so I'm careful. Serve in bowls or on a platter garnished with the remaining red onions and
cilantro.
Serves 4.
Recipes 2 Page 2094

7:27 PM
Subject [Gourmet_Gourmand] Fresh Strawberry Pie


Prep: 30 min; Cook: 10 min; Bake: 10 min; Chill: 3hr
Makes 8 servings
Baked Crust
1 1/2 quarts strawberries
1 cup sugar
1/2 cup water
2. Mash enough strawberries to measure 1 cup. Mix sugar and

cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute, cool.
3. Beat cream cheese until smooth. Spread in pie shell.

Fill shell with remaining strawberries. Pour cooked straw-
berry mixture over top. Refrigerate about 3 hours or until
set. Refrigerate any remaing pie

Carbohydrate 48g (Dietary Fiber 2g) Protein 3g
Fresh Peach Pie:
Substitute 5 cups sliced peaches (5 medium) for the strawberries.
To prevent peaches from discoloring, use fruit protector as directed on package
Fresh Raspberry Pie:
Substitute 6 cups raspberries for the strawberries
Baked Crust
Recipes 2 Page 2095

Baked Crust

1/2 inch circles.

muffin cups, 2 1/2 x 1 1/4 inches, for 6-ounce custard cups,
making pleats so pastry will fill closely. (If using individual pie
pans or tart pans, cut pastry circles 1 inch larger than upside
down pans, fit inot pans.) Prick pastry thoroughly with fork to

of your favorite filling, pudding, fresh fruit, or ice
cream.
*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in
flavor from those made with all-purpose flour
1 Serving: (one crust): Calories 140 (Calories from Fat 90);

Timesaving Tip
Use a food processor - measure 2 tablespoons water (for One-

Crust Pie) or 4 tablespoons (for Two-Crust Pie) into small bowl.
Place shortening, flour and salt in food processor. Cover and

process, using quick on-and-off motions, until mixture is crumbly.
With food processor running, pour water all at once through feed tube until dough
leaves side of bowl (dough should not form a ball). Continue as directed in step 2.
Recipes 2 Page 2096

Coconut Cream Pie
12:23 AM
Subject [Gourmet_Gourmand] Coconut Cream Pie

Coconut Cream Pie

Makes 8 servings
Baked Crust (below)

4 large egg yolks, slightly beaten
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
softened
2 teaspoons vanilla
1 cup flaked coconut
1 cup Sweetened Whipped Cream (below)
2. Beat egg yolks with fork in small bowl. Mix sugar,

cornstarch and salt in 2-quart saucepan. Gradually stir
in milk/ Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute

gradually into egg yolks; stir back into hot mixture in
saucepan. Boil and stir 1 minute; remove from heat.
Pour into pie shell. Press plastic wrap onto filling.
Refrigerate about 2 hours or until set
4. Remove from plastic wrap. Top pie with Sweetened

Whipped Cream and remaining coconut. Immediately
refrigerate any remaining pie after serving

Recipes 2 Page 2097

Banana Cream Pie:
Increase vanilla to 1 tablespoon plus 1 teaspoon. Omit coconut. Press p;astic

wrap onto filling in saucepan. Refrigerate until room
temperature. Slice 2 large bananas into pie shell. Pour
filling over bananas. Garnish with banana slices if desired
Chocolate Cream Pie
Increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit

margarine and coconut. Stir in 2 ounces unsweetened choco-
late, cut up, after stirring in milk in step 2
Timesaving Tip
Substitute Graham Cracker Crust (below) for the

Baked Pie Crust and frozen (thawed) whipped topping
for the Sweetened Whipped Cream
Baked Pie Crust
Filled Crust
For Pie, trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with pie plate, flute.
Baked Crust (unfilled): Heat oven to 475. For pie,

trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with plate; flute.

Prep: 5 min
Beat 1/2 cup whipping (heavy) cream and 1 tablespoon

granulated or powdered sugar in chilled small bowl with

granulated or powdered sugar in chilled small bowl with electric
Beat 1 cup whipping (heavy) cream and 3 tablespoons

Recipes 2 Page 2098



lated or powdered sugar and one of the following ingredients
in chilled medium bowl with electric mixer on high speed until
stiff

1 teaspoon vanilla
1/2 teaspoon rum flavoring

Makes 8 servings

3 tablespoons sugar
2. Mix crumbs, magarine and sugar. Reserve 3

tablespoons mixture for topping if desired. Press
remaining mixture firmly against bottom and side of
pie plate, 9x1 1/4 inches
3. Bake about 10 minutes or until light brown;

cool

Carbohydrate 17g (Calories from Fat 0g); Protein 1g
Timesaving Tip
Recipes 2 Page 2099

pie plate 1/2 turn ever minute until set; cool
Recipes 2 Page 2100

1:39 PM
Subject [Gourmet_Gourmand] Ham, Potato and Leek Soup

The weather can't make up its mind here in Northern C alifornia. One week we have temps so cold it knocks
out the citrus industry. Three weeks later and we have sunny days in the mid 70s. We're now back to cool
and blustery, with thunderheads slowly creeping in, perfect weather for a warm, thick, filling soup such as
this.
Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring
occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food
processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
Adapted from a recipe offered by Jones Dairy Farm.
Many thanks to Niman Ranch for supplying the wonderfully flavored dry-cured ham for this recipe.
Bon appetit, Lydia
Recipes 2 Page 2101

Saturday, February 24, 2007
9:03 PM
Subject [Gourmet_Gourmand] German Chocolate Cake

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Des sert Recipe Exchange; 1 Recipes Galore; Recipe Heaven; Dessert Lovers; Favorite Cookbook Recipes; Chocolate
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Fa vori tes; Gourmet Gourmand; Angeliques Ki tchen; Recipe Oasis; Recipes Recipes; Chocolate Dessert Recipes; Our
Ki tchen Table; Our Recipe World
Sent Sa turday, February 24, 2007 8:55 PM

Makes 16 servings
4 ounces sweet cooking chocolate

1/2 cup water
2 cups sugar
4 large eggs
2 1/4 cups all-purpose flour**or 2 1/2 cups
cake flour
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
Coconut-Pecan Frosting (below)
1. Heat oven to 350 degrees. Grease bottom and sides of 3

round pans, 8x1 1/2 or 9x1 1/2 inches. Line bottoms
of pans with waxed paper or cooking parchment
paper
2. Heat chocolate and water in 1-quart saucepan

over low heat, stirring until chocolate is melted; cool
3. Beat sugar and margarine in medium bowl with

electric mixer on high speed until light and fluffy. Beat
in eggs, one at a time. Beat in chocolate and vanilla on
low speed. Add remaining ingredients except frosting.
Beat on low speed just until blended. Pour into pans.
4. Bake 8-inch rounds 35 to 40 minutes, 9-inch

rounds 30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove from
pans to wire fack. Remove waxed paper. Cool com-
pletely
Recipes 2 Page 2102

5. Fill layers and frost top of cake with Coconut-
Pecan Frosting, leaving side of cake unfrosted

Prep: 10min; Cook: 12 min; Cool: 30min
1 cup sugar
1 teaspoon vanilla
3 large egg yolks
1 cup chopped pecan

minutes, stirring occasionally, until thick

or 9-inch two-or-three-layer cake

Happy Eating Everyone!!!!!!!!!!
Recipes 2 Page 2103

Italian Pot Roast
4:46 PM
Subject [Bulk] [Gourmet_Gourmand] Italian Pot Roast

Italian Pot Roast
A few weeks ago my mother and I attended a cooking demonstration by our local celebrity Italian chef, the
delightful Biba C aggiano. We Sacramentans are proud to call Biba our own; she has a fabulous restaurant, is
the author of several cookbooks, and for a while hosted her own cooking show on the Discovery C hannel.
You can see her in action, here with Martha Stewart. One of the recipes Biba demonstrated during our
evening with her was her "Stracotto di Manzo alla Fiorentina" or "The Braised Beef of Florence". Biba, in her
typical down-to-earth manner called it "nothing more than a glorified pot roast". It's a simple and delicious
recipe, much like our standard pot roast but with a soffritto base, the addition of tomatoes, and a whole
bottle of wine.
3 1/2 to 4 pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced
2 Tbsp chopped fresh flat-leaf parsley
1 bay leaf
1 Tbsp finely chopped fresh sage
3 cups medium-bodied Italian red wine (we used a Barbera)
1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
1 Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and
pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot,
shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all
sides, 10-12 minutes. Transfer the meat to a platter.
Recipes 2 Page 2104

2 Reduce the heat to medium. Add the carrot, celery, and onion. C ook, stirring occasionally until the
vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic,
parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the
wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the
pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan
and turn it over a few times to coat it with the savory base.
3 Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil.
C over the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until
the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the
roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.)
4 Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the
sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and
adjust seasoning.
5 C ut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the
sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.
Serves 8.
Bon appetit, Lydia
__._,_.___
Recipes 2 Page 2105

7:26 PM
Subject [Gourmet_Gourmand] Quick Shrimp-and-Corn Soup


From
Cooking spray
1 cup chopped onion
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 cups fat-free milk
1 (15-ounce) can cream-style corn
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of
mushroom soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 1/4 pounds medium shrimp, peeled and deveined
4 teaspoons sliced green onions
Heat a Dutch oven or large saucepan coated with cooking spray over
medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir
in cream cheese; reduce heat, and cook until cheese is melted. Add milk,
corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk
mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done.
Remove from heat. Sprinkle each serving with green onions.
Yield: 8 servings (serving size: 1 cup soup and 1/2 teaspoon green
onions)
Recipes 2 Page 2106

onions)
PROTEIN 18.8g; CHOLESTEROL 118mg; CALCIUM 176mg; SODIUM 663mg;
FIBER 1.5g; IRON 2.4mg; CARBOHYDRATE 20.8g
This re cipe is subject to copyright protection and may not be reproduced without Cooking Light's
Bon appetit, Lydia
__._,_.___
Recipes 2 Page 2107

Grilled mango chutney
7:20 PM
Subject [Gourmet_Gourmand] Recipe: Grilled mango chutney

Recipe: Grilled mango chutney

Dietitian's tip: Chutney is a relish of fruit simmered with vinegar and spices. Serve this
version at room temperature over chicken or rice or chill and spread over English
muffins.
SERVES 8
Ingredients
1 mango, peeled and pitted
1/4 cup sugar
2 tablespoons finely chopped green bell pepper
1 tablespoon grated fresh ginger
1/4 teaspoon chopped fresh rosemary
Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat
source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking
rack 4 to 6 inches from the heat source.
Arrange the mango on the grill rack or broiler pan. Grill or broil on medium heat, turning
often, until slightly browned and softened, about 2 to 3 minutes on each side.
Remove from the mango from the grill and let cool for a few minutes. Transfer the
mango to a cutting board and chop into small chunks.
Place the mango in a large saucepan. Add the sugar, onion, vinegar, bell pepper and
spices. Bring the mixture to a boil. Reduce heat to low and simmer, uncovered. Cook,
stirring occasionally, until the pepper and onion are soft, about 5 to 7 minutes. Remove
from heat and let cool to room temperature. Serve immediately or cover and refrigerate
for up to 1 week.
Nutritional Analysis
(per serving)
Serving size: 2 tablespoons
Calories 44 Cholesterol 0 mg
Protein trace Sodium 1 mg
Carbohydrate 11 g Fiber 1g
Total fat 0g Potassium 59 mg
Saturated fat 0g Calcium 4 mg
Recipes 2 Page 2108

By Mayo Clinic Staff

Jan 1, 2005
© 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All
rights reserved. A single copy of these materials may be reprinted for noncommercial
personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "EmbodyHealth," "Reliable
tools for healthier lives," "Enhance your life," and the triple-shield Mayo Clinic logo are
trademarks of Mayo Foundation for Medical Education and Research.
Recipes 2 Page 2109

Chicken Basque
7:25 PM
Chicken Basque
The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterran ean
but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My
interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a com plete
supper for four from the same pot – it needs nothing to accompany it!
Serves 4
Ingredients
1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
2 large red peppers
1 very large or 2 medium onions
2 oz (50 g) sun-dried tomatoes in oil
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (made from the giblets) (click here for recipe)
1 level tablespoon tomato purée
½ level teaspoon hot paprika
1 level teaspoon chopped fresh herbs
2 oz (50 g) pitted black olives, halved
½ large orange, peeled and cut into wedges
You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or,
failing that, any wide flameproof casserole of 8 pint (4½ litre) capacity.
Click here to buy Casserole Pans
Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and
pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. Th e dried
tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.
Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and
brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a
draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot,
add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5
minutes.
After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garlic is pale gol den
and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sto ck,
wine, tomato purée and paprika. As soon as everything has reached simmering point, turn the heat down to a gentle simmer.
Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the
liquid). Finally, sprinkle the herbs over the chicken pieces and scatter the olives and wedges of orange in among them.
Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes -1 hour or until the rice is cooked but
still retains a little bite. Alternatively cook in a pre -heated oven at gas mark 4, 350°F (180°C), for 1 hour.
This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken.
Pasted from <http://www.deliaonline.com/recipes/chicken-basque,1321,RC.html>
Chicken Basque
Recipes 2 Page 2110

Recipes 2 Page 2111
7:27 PM

– How to cheat
Yes, you can buy packets of crumble mix, which I suppose would be the obvious choice for a cheat, but please don’t. They
are full of undesirables like hydrogenated vegetable oil and not a hint of butter. The thing about this crumble is that you can
just fling all the ingredients into a processor and, at the push of a button, you have what must be the very best crumble
topping of all. I’m using rhubarb in this case because it’s at its best now, but you can in fact use this crumble with any fruit
you care to choose. Also – because crumble and custard are made for each other – another good cheats’ wheeze is to
scrape the seeds out of a vanilla pod into a tub of Tesco Finest fresh custard. It’s funny how that extra shot of fragrant
vanilla just makes it taste homemade!
Serves 4
Ingredients
1 lb (450 g) rhubarb
11/2 tablespoons demerara sugar
1½ tablespoons demerara sugar
1 level teaspoon ground ginger
For the crumble:
1½ oz (40 g) chilled butter, cut into small dice
3 oz (75 g) self-raising flour
2 oz (50 g) demerara sugar
2 oz (50 g) whole almonds, skin on
4 Amaretti Virginia biscuits
To serve:
1 x 500 g tub Tesco Finest fresh custard
1 vanilla pod
You will also need a 7½ inch/19 cm square baking dish, such as Apilco.
All you do with the rhubarb is wash it, then cut it into 1 inch (2.5 cm) chunks and arrange these in a baking dish (we used a
7½ inch/19 cm square Apilco dish). Then just sprinkle the sugar and ginger on top.
Now for the crumble: all you do is place the butter, flour and sugar in the processor and give it a whiz until it resembles
crumbs. Next add the almonds and amaretti biscuits and process again – not too fast – until they are fairly finely chopped
but with a few chunky bits.
Now simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish and, using the
flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be.
Bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping
golden brown and crisp. Meanwhile empty the custard into a serving jug, split the vanilla pod lengthways and, using a
teaspoon, scrape the seeds into the custard, then keep it chilled in the fridge.
Serve the crumble warm from the oven with the chilled custard and just sit back and wait for all the ‘wows’ and ‘yums’.
Hero ingredients:
• Amaretti Virginia biscuits
• Tesco Finest Custard
Pasted from <http://www.deliaonline.com/recipes/rhubarb-and-amaretti-crumble-with-vanilla-bean-custard,1576,RC.html>
Recipes 2 Page 2112

7:31 PM

These crunchy little hazelnut biscuits go very well with Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce.
Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies. You can also make very tiny
biscuits and serve them in cases as petits fours to go with coffee. They also freeze well, so it's useful to have a little st ock of them
to serve with ice cream.
Makes approximately 30
Ingredients
2 level tablespoons powdered instant coffee
4 oz (110 g) hazelnuts, skinned
8 oz (225 g) caster sugar
2 heaped teaspoons ground rice
2 large egg whites
You will also need 2 baking sheets and some edible rice paper.
First the nuts need to be ground to a coarse meal consistency: this can be done in a food processor using the 'pulse' action – but
do be careful because one pulse too many and they become very oily. Alternatively you can use a small -handled nut grinder.
Put the ground nuts in a mixing bowl together with the sugar and ground rice, and mix them well together. Then stir in the
unbeaten egg whites and the coffee powder and continue to mix to a stiffish paste. Now line two baking sheets with the rice
paper and put teaspoonfuls of the biscuit mixture on them, leaving room in between them for expansion during the cooking.
Bake in the oven for 30-35 minutes or until they are crisp on top. Leave to cool completely before lifting the biscuits from the
baking sheet, and store in an airtight tin until needed.
This recipe is taken from Delia Smith’s Christmas.
Pasted from <http://www.deliaonline.com/recipes/coffee-and-hazelnut-macaroons,923,RC.html>
Recipes 2 Page 2113

7:33 PM

This is a very fine combination: the soft, velvety texture of the pumpkin makes the soup deliciously creamy and the toasted
sweetcorn provides contrasting flavour and some crunch.
Serves 6
Ingredients
1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1 inch (2.5 cm) dice
1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs)
1 oz (25 g) butter
1 medium onion, peeled and finely chopped
10 fl oz (275 ml) whole milk
1¼ pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder
1 teaspoon melted butter, for the sweetcorn
You will also need a lidded saucepan with a capacity of 3 pints (1.75 litres).
Click here for Swiss Vegetable Bouillon
Begin by melting the butter in the saucepan, then add the onion and soften it for about 8 minutes. After that add the
chopped pumpkin (or butternut squash), along with half the sweetcorn, then give everything a good stir and season with
salt and pepper. Put the lid on and, keeping the heat low, allow the vegetables to sweat gently and release their juices – this
should take about 10 minutes. Next, pour in the milk and stock and simmer gently for about 20 minutes. Put the lid on for
this but leave a little gap (so it's not quite on) because, with the presence of the milk, it could boil over. Keep a close e ye on
it anyway.
While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mix the rest of the sweetcorn with the melted
butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm)
from the heat – it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweetcorn
around on the baking tray halfway through.
When the soup is ready, pour it into a food processor or blender and blend it to a purée, leaving a little bit of texture – it
doesn't need to be absolutely smooth. You will probably need to do this in 2 batches. Serve the soup in warm bowls with the
toasted sweetcorn sprinkled over.
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
Pasted from <http://www.deliaonline.com/recipes/pumpkin-soup-with-toasted-sweetcorn,1361,RC.html>
Recipes 2 Page 2114

French Onion Soup
7:34 PM
French Onion Soup

There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn
mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of
crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!
Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
2 oz (50 g) butter
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
2 tablespoons Cognac
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity.
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using
your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each
one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onio ns,
garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6
minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes , by
which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As so on as
it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently,
without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for
seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven
and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the
top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden
brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!
This recipe is taken from Delia Smith's Winter Collection and The Delia Collection: Soup.
Pasted from <http://www.deliaonline.com/recipes/french-onion-soup,1308,RC.html>
Recipes 2 Page 2115

Leek, Onion and Potato Soup from Delia Online
7:35 PM
Leek, Onion and Potato Soup

– New recipe/How to Cheat
This is my most favourite soup in the world and now we can buy extremely good mashed potato frozen
it means we can be a little bit more spontaneous about the whole process of soup making. Potato ready-
mashed with stock added makes an excellent backdrop to other ingredients, spinach for instance or
watercress, but as I said leeks are my top of the pops in soups. Yes I know we cheats can all easily buy
ready-made soup from supermarkets but, why oh why do they never get it quite right? Probably has
something to do with a very boring subject called shelf life!
Serves 4
Ingredients
4 large leeks
1 medium onion, chopped small
175 g (7 discs) McCain frozen Simply Mash
1 oz (25 g) butter
11/2 pints (850 ml) stock, made up from Marigold Swiss vegetable bouillon powder
10 fl oz (275 ml) milk
To serve:
1 tablespoon crème fraiche or double cream
11/2 tablespoons snipped fresh chives or chopped fresh parsley
To prepare leeks, first take off the tough outer leaves and trim off most of the very green part. Now,
using a sharp knife, place the leek on a flat surface and make an incision vertically about halfway down
(because of the intricate layers, there can be dust and grit trapped in-between, usually in the upper
part). Now turn on the cold tap and fan out the layers of leek to rinse them through and rid them of any
hidden dirt. Then slice them in one inch slices.
Now in a large, thick-based saucepan, gently melt the butter, then add the leeks and onions, stirring
them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper,
then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock, milk and the frozen mashed potatoes. Stir well and when it reaches a gentle
simmer, cover and cook gently for a further 10 minutes or until the vegetables are soft and the mash has
thoroughly defrosted – don’t have the heat too high as the milk can boil over. Now put the whole lot
into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in
batches, make sure you have a bowl to hand to put the first batch into.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Before serving
sprinkle with freshly snipped chives or parsley and add a swirl of crème fraiche.
Ins erted from <http://www.deliaonline.com/recipes/leek-onion-and-potato-soup,1810,RC.html>
Recipes 2 Page 2116

Carrot and Coriander Soup from Delia Online
7:36 PM
Carrot and Coriander Soup

– New recipe
This is a lovely soup to make with spring carrots that are not quite as sweet as those in
the summer. Coriander is said to have the flavour of roasted orange peel, which makes
the two perfect partners. Serve the soup with plenty of warm crusty bread.
Serves 6
Ingredients
2 lb (900 g) carrots, peeled and chopped
1 tablespoon coriander seeds
1 oz (25 g) butter
1 small clove garlic, crushed
2 pints (1.2 litres) chicken or vegetable stock
3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish
3 tablespoons crème fraîche
Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and
tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the
pan. Now tip them into a pestle and mortar and crush them coarsely.
Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-
quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed
seeds, then cover the pan and let the vegetables cook over a gentle heat until they are
beginning to soften – about 10 minutes.
Next, add the stock and season with salt and pepper and bring everything up to the boil. Then
reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the
vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in
batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan
and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the
soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with
a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of
fresh coriander.
This recipe first appeared in The Delia Collection: Soup.
Recipes 2 Page 2117

BEEF AND BROCCOLI STIR-FRY
8:46 PM
Subject [Gourmet_Gourmand] BEEF AND BROCCOLI STIR-FRY

Beef and Broccoli Stir-Fry

Chinese noodles, available in the Asian section of most supermarkets, are a delicious
accompaniment. You can also serve the stir-fry over white or brown rice.
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
Ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2 -inch-
by-3-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds,
florets separated into bite-size pieces
C oarse salt
1. In a large, shallow bowl, mix soy sauce, apple juice, vinegar,

sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let
marinate 15 minutes. Transfer meat to a plate; reserve marinade.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat.

In two batches, cook meat until lightly browned, turning once, about
2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir
up browned bits with a wooden spoon. Pour into marinade; whisk in
cornstarch.
3. In same skillet, fry broccoli in remaining teaspoon oil over high

heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup
water; cook until broccoli is tender, 6 to 8 minutes.
4. Stir marinade, add to pan, and bring to a boil. Cook, stirring,

until thickened, 30 seconds. Return meat to pan; toss to coat.
P er s erving: 319
calories; 15.3 grams fat; 32.1 grams protein; 14.3
grams carbohydrates; 3.5 grams fiber.
N ote: Tomake it easier to slice the steak very thinly, place it in the
freezer for 20 to 30 minutes, wrapped well in plastic.
Recipes 2 Page 2118

9:58 PM
Subject [Gourmet_Gourmand] PEANUT BUTTER CREME BRULEE


1 1/3 cups whipping cream
6 tablespoons plus 6 teaspoons sugar
3 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
8 large egg yolks
Preheat oven to 300°F. Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan
over medium-high heat just until sugar dissolves, removing from heat when bubbles begin to
form around edges. Place peanut butter in large heat-resistant bowl. Add 1 cup hot milk mixture
to peanut butter and whisk until smooth; return peanut-buttermilk mixture to pan and whisk to
blend. Whisk egg yolks in same large bowl. Gradually whisk hot peanut-buttermilk mixture into
yolks; return to same saucepan. Stir mixture over medium heat until custard thickens enough to
leave path when finger is drawn across, about 4 minutes. Strain custard into large measuring cup.
Divide custard among six 3/4-cup ramekins or custard cups.
Place ramekins in large roasting pan. Add enough hot water to pan to reach halfway up sides of
ramekins.
Bake custards until sides are set and centers jiggle only slightly when dishes are nudged, about
40 minutes. Cool slightly. Remove ramekins from water bath and refrigerate uncovered until
cold, about 4 hours. DO AHEAD Custards can be made 1 day ahead. Cover and keep
refrigerated.
Sprinkle each custard with 1 teaspoon sugar. Using kitchen torch, melt sugar until deep amber
color or, alternatively, place custards under broiler until sugar melts and turns deep amber.
Refrigerate custards until sugar hardens, about 15 minutes. DO AHEAD Can be made 1 hour
ahead. Keep refrigerated.
Makes 6 servings.
Bon Appétit
March 2007
Acadiana Restaurant
Recipes 2 Page 2119

MEYER LEMON SOUFFLE
9:58 PM
Subject [Gourmet_Gourmand] MEYER LEMON SOUFFLE

MEYER LEMON SOUFFLE
Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we
think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to
the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall."
Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and
get it on the table immediately for everyone to dig in.
1 cup whole milk

4 large eggs, separated, plus 2 additional large egg whites
1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
1/3 cup fresh Meyer lemon or other lemon juice
1/2 teaspoon salt
Special equipment: a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a
32- by 8-inch strip of parchment paper or wax paper
Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed
until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until
incorporated. Add hot milk in a slow stream, mixing until smooth.
Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and
simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to
a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper
and cool to room temperature, about 1 hour.
Butter soufflé dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until
foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff
peaks.
Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but
thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside
of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends
together.
Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé
mmediately.
Recipes 2 Page 2120

mmediately.
Cooks' note: Lemon custard, without egg whites, can be made 1 day ahead and chilled, covered
directly with parchment or wax paper.
Makes 8 servings.
Gourmet
Menus
February 2007
Recipes 2 Page 2121

CHESTNUT ICE CREAM
9:59 PM
Subject [Gourmet_Gourmand] CHESTNUT ICE CREAM

CHESTNUT ICE CREAM

This ice cream doesn't hit you over the head with the flavor of chestnuts. Mellow and creamy, it's
great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with
a delicate butter cookie.
1/2 vanilla bean

2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
4 large egg yolks
Special equipment: an instant-read thermometer; an ice cream maker
Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart
heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking
until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let
stand 15 minutes.
Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream,
whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat,
stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and
registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl,
discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice
and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight
container and put in freezer to harden, about 3 hours.
Cooks' note: Ice cream can be made 3 days ahead.
Makes about 1 quart.

Gourmet
February 2007
Adapted from Charlie Palmer
Recipes 2 Page 2122

CHOCOLATE PIZZA
9:59 PM
Subject [Gourmet_Gourmand] CHOCOLATE PIZZA

CHOCOLATE PIZZA
For the true pizza lover: a dessert version.
Pizza dough
2 teaspoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly
floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over
dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and
white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped
hazelnuts over, cut into wedges, and serve.
Makes 6 servings.
Bon Appétit
March 2007
Giada De Laurentiis
Recipes 2 Page 2123

10:22 PM

In her cookbook, "A Well-Seasoned Appetite," food writer Molly O'Neill poignantly describes this time of year as "summer's last
stand." In her introductory notes to a chapter entitled "Almost Autumn," O'Neill writes: "Summer's end seems to ask for deep,
huskier flavors, the kinds born of roasting, simmering and baking. Romancing summer and reveling in the new gives way to a
relationship. It's time to tend."
Chinese eggplant is great on the grill. (Kim O'Donnel)

In my own kitchen, I see this shift, looking at the new (apples and pears) but also finding ways to bridge the romance of summer
with the "impulse to insulate against cooler winds."
This week, as I pay my respects to summer's end, I am giving eggplant one last dance. And like O'Neill, I look for more intense
flavors that stand up to earlier sunsets and transitional breezes.
For these reasons, I turn to the smoky notes of baba ghanouj, an eggplant puree of Middle Eastern origins. Roasted for about an
hour, the flesh practically melts and feels like a hushed whisper on the tongue.
A few tablespoons of tahini paste, made from ground sesame seeds, brings a layer of nutty richness to the mix. The juice of a lemon
brings the puree out of a lazy languor, with tart brightness that keeps the equation balanced.
At this time of year, eggplants of all shapes and sizes emerge for their last hurrah. Although all are worth exploration, the most baba
ghanouj-friendly are of the larger, dark purple varieties - either "globe" or "Italian" - which have a higher flesh-skin ratio.
Share your favorite way to savor the last bit of eggplant (or baba ghanouj variation) in the comments area below.
Baba Ghanouj
Adapted from "Lebanese Cuisine" by Madelain Farah
Ingredients:
1 large eggplant (Western, "globe" variety or Italian works here)
Olive oil to taste
1/2 teaspoon salt, plus more to taste
3-4 tablespoons tahini paste
1/4cup water
1/4-1/2 cup lemon juice, to taste
optional garnish: chopped parsley, pomegranate seeds
Method:
Preheat oven to 375 degrees. Slice eggplant in half, lengthwise, and place on a baking sheet. Roast until flesh is extremely tender
and thoroughly cooked, about 1 hour. Brush olive oil on top of eggplant halves if flesh appears to drying out. Remove from oven
and allow to cool slightly. Drain off any resulting liquid.
With a teaspoon, scoop out flesh and place into the bowl of a food processor. Add garlic and salt, and puree gradually, using pulse
setting. Add tahini and pulse. Finally add water and lemon juice, and pulse-puree. Taste for salt and tartness, and adjust accordingly.
By Kim ODonnel | Septem ber 20, 2006; 12:05 PM ET | Category: Seasonal
Pasted from <http://blog.washingtonpost.com/mighty-appetite/2006/09/a_smokin_baba_ghanouj.html>
Recipes 2 Page 2124

10:25 PM

Friday, 12:15 p.m.: The cake is completely cooled, which is key to successful icing application. In a makeshift double boiler, I heat
egg whites, sugar, water and vanilla, until the mixture is 140 degrees and the sugar is dissolved. With an electric mixer, I beat the
warm mixture until it transforms into a fluffy meringue, holding soft peaks. I spread a light layer of the white stuff on top of the
cooled cake to create an adhesive, and then I mix in 1 cup of shredded coconut, which seems to be ineffective. I learn just a few
minutes later that sprinkling the coconut on top of the finished cake has a more dramatic effect. The result is stunning, like newly
fallen snow.
At last, chocolate coconut uni-layer success. (Kim O'Donnel)

I cut into my creation and the color contrast -- dark choc against snowy coconut -- is just as I had envisioned. The cake is as tender as
I remember in the two-layer version, and the earthy chocolate loves the fatty tropical fruit. I miss the two layers not even a bit.
Very Good Chocolate Cake
Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock
Ingredients
2 cups granulated sugar
1/2 teaspoon salt
1 cup hot (not boiling) water
4 ounces unsweetened chocolate, finely chopped
2 eggs, at room temperature
1/2 cup vegetable oil or applesauce
1/2 cup sour cream
Tools: 9 or 10-inch springform pan or 2 nine-inch round cake pans
Method
Preheat oven to 325. Butter, flour and line springform pan with parchment paper.
• Sift together sugar, flour, salt and baking soda in a bowl. In another bowl, pour hot water over chocolate, allowing it to melt
completely. In a third bowl, whisk eggs and oil (or applesauce), then add sour cream, vanilla and chocolate mixture. Fold wet
mixture into dry, by thirds, incorporating after each addition. Divide batter evenly between the cake pans.
• Bake about 55 minutes, until a cake tester inserted in center comes out clean. Transfer cake to rack and allow to rest for five
minutes loosening the ring. To unmold, run a flat-edged knife between cake and sides of pan. Grab edge of parchment paper and
carefully pull off bottom pan. Allow cake to completely cool before peeling off parchment and frosting.
Fluffy White Icing w/ Shredded Coconut
Ingredients
2 egg whites
pinch salt
1 ½ cups granulated sugar
1/3 cup water
Method
Half fill a medium saucepan with water and bring it to a boil over medium heat. Regulate heat so that wate simmers gently but isn't
boiling violently. Combine all icing ingredients in a heatproof bowl and whisk by hand just to mix. Place bowl over saucepan and
whisk gently until egg whites are hot (140 degrees on an instant read thermometer) and the sugar is dissolved. Remove from heat and
beat the mixture with an electric mixer, on medium speed, until icing is cooled and increased in volume. It will turn into a
marshamallowy fluff, almost meringue like.
With a flat knife, spread icing on top, starting from the center, working to the eges and sides. When you have sufficient coverage,
sprinkle coconut all over the cake, pressing it into the sides.
By Kim ODonnel | January 26, 2007; 5:13 PM ET | Category: Desserts
Pasted from <http://blog.washingtonpost.com/mighty-appetite/2007/01/coconut_cake_diary_part_2.html>
Recipes 2 Page 2125

10:28 PM

Hanukkah, the Jewish Festival of Lights, which is well underway, continues through Saturday, Dec. 23. A commemoration of the
Maccabees' victory over the Syrians back in 165 B.C., Hanukkah also honors the miracle of the oil that burned for eight days in
the temple that the Maccabean priests had reclaimed.
Come fry w ith me. (Kim O'Donnel)

For cooks, this means carte blanche for fried food. As Nigella Lawson writes in her book, "Feast": "The one important thing you
need to know [about Hanukkah] is that it provides a divine ordination to eat deep-fried foods."
To be fair, I'd venture to say that hightailing it to the nearest drive-thru window for an order of fries would not be in keeping with
the spirit of Hanukkah (not to mention the trans fat factor).
But done at home, a little bit of fried tenderness every once in a while sounds positively festive and scrumptious. Yesterday
morning, I was up to my elbows in doughnut dough and granulated sugar, making a batch of sufganiyot, aka jelly doughnuts.
For a moment, scratch the notion of a Dunkin' variety pastry and think fritters instead. Cute little fried pastries, akin to a beignet,
with a smidge of jam, rolled in sugar. Ooh baby. Generally, I am not a compulsive eater, but yesterday the floodgates opened. I
couldn't get enough of these things!
What's nice about the recipe below is that you can make it in stages. Sunday night just before bed, I made the dough and allowed
it to rise overnight in the fridge. While still in my pajamas yesterday morning, I heated up the oil and rolled out the dough, which
is tender and fairly forgiving.
A few notes:
It's really key to heat the oil to 375 degrees and maintaining the temperature. Don't eyeball it; get a thermometer.
Getting the jelly inside doesn't have to be complicated. After the doughnuts have been fried and drained, make a small slit on one
side with a paring knife. Use a pastry bag with an "800" series tip or a flavor injector (maybe even a baster) and fill with about 1
teaspoon of your favorite seedless jam (I used plum) and fill the slit with the jammy filling.
Although they are best when still warm, the doughnuts were still doing the job later in the afternoon, and I must say, I have never
had such a good day-old doughnut as I did this morning.
Go on, try it for kicks, just once. And if you've got tried-and-true doughnut tricks to share, do so in the comments area below. For
a slew of fried pastry variations, check out "The World of Jewish Desserts" by Gil Marks, who dedicates an entire chapter to the
subject.
Talk to me for the last time this year, in my grand finale chat of 2006, today at noon.
Jelly Doughnuts
With help from "Joan Nathan's Jewish Holiday Cookbook" and "The World of Jewish Desserts" by Gil Marks
Ingredients
2 tablespoons active dry yeast (or 2 envelopes)
4 tablespoons granulated sugar, plus sugar for rolling
¾ cup water or milk, warmed to 105-110 degrees
2 egg yolks
pinch salt
1 teaspoon cinnamon
1 1 /2 tablespoons unsalted butter (Margarine for Kosher; I may also try soy shortening here)
About 1 quart vegetable oil
About ½ cup seedless jam - plum, apicot, raspberry, blueberry
Method
Sprinkle yeast and 2 tablespoons of the sugar over the warmed water or milk and with a fork, mix to dissolve. Allow to get
foamy, at least five minutes.
In a large mixing bowl, make a well in the center with flour. Add yeast mixture, yolks, salt, cinnamon, butter and remaining 2
tablespoons sugar. With hands, mix to combine and turn out onto lightly floured work susrface. Knead about 5 minutes, ensuring
that butter is integrated, and dough is elastic. Alternatively, use a food processor with dough blade, about 2 minutes.
Put dough in a greased bowl, cover with plastic and place in refrigerator, allowing it to rise overnight.
Dust work surface with flour. Remove dough from refrigerator and allow to warm up slightly. With hands, press dough and rotate
in circular fashion, until you arrive at 1/8 inch thickness. Using a 2-inch cookie cutter, cut out circles. Cover with a cloth towel
and allow dough circles to rise for an additional 15 minutes.
Meanwhile, pour oil into a heavy-bottomed pot and heat until very hot, about 375 degrees.
With your hand, form dough circles into balls. Gently drop dough into oil, 4 or 5 at a time, using a slotted spoon. When golden
brown, turn dough on other side. Doughnuts will cook in under five minutes. Drain on paper towels.
With a paring knife, make a slit on the side of each doughnut. Using a pastry bag fitted with a "800 series" tip, add a teaspoon of
jam at a time, and fill slit with jam. Roll doughnut into a bowl of granulated sugar.
Pasted from <http://blog.washingtonpost.com/mighty-appetite/2006/12/jelly_doughnuts_in_my_belly.html>
Recipes 2 Page 2126

Tasty Breakfast Recipes to Start Your Morning Right
9:04 PM
Subject Tasty Breakfast Recipes to Start Your Morning Right

From Ma rtha Stewart Livi ng Newsletter
To BEAUTY01CA@GMAIL.COM
ISSUE 137—March 1, 2007
These classic dishes all have a special place on the breakfast table. Our helpful hints and favorite recipes will ensure big smiles every morning.

Pancakes 101
Waffles We Love
Eggs Six Ways
Making the Perfect Omelet
Blueberry Muffins
More Breakfast Essentials:

The Perfect Cup of Coffee
Bacon Glossary and Recipes
Maple Butter Topping
Perfect Pancakes
Perfect French Toast
A Good Thing Is About to Get Better

Very soon, we will be unveiling a brand -new marthastewart.com, with even more of the recipes, videos, and crafts you love. Until then, search our site for 15 years of our great
ideas.
* D on’t mis s your email from M artha Stewart L iving.
Recipes 2 Page 2127

BACON
9:06 PM
Subject [Bulk] [Gourmet_Gourmand] BACON

Bacon
Bacon lends its salty, satisfying flavor to many dishes, such as baked beans, chowders, porridges, vegetables, puddings, pies , and of course, the classic American breakfast. It’s
not difficult to prepare : Just brown it for a few minutes in a heavy skillet over medium heat. The hard part is choosing from the wide variety of bac on available and deciding what
dish to prepare it with. Thick-sliced bacon, along with its melted fat, provides not only flavor but also the hot dressing to wilt greens in a spinach salad . The subtler flavor of
C anadian bacon is essential to the brunch classic Eggs Benedict . And a small amount of pancetta is all it takes to flavor a plate of Spaghetti Carbonara. Whatever bacon you choose,
look for strips in which the fat is firm and white and the lean meat is firm and deep pink.
GLOSSA RY
Pancetta
Pancetta is traditional Italian bacon that has been cured with salt, peppercorns, and cloves, but not smoked. It usually come s in a roll—similar to a sausage—and is sliced to order.
Irish Bacon
Made from lean meat from the eye of the pork loin, smoke -cured Irish bacon resembles a miniature boneless loin roast. It can be cut or sliced any way you like.
Canadian Bacon
Like Irish bacon, Canadian bacon comes from the pork loin and has less fat and fewer calories than American -style bacon. It is often called ―back bacon‖ because the meat comes
from the back of the pig.
A merican-Style Bacon
American-style bacon, such as Virginia bacon, is taken from the pig’s belly. It is salt cured and smoked, then the rind is removed bef ore slicing.
Slab Bacon
Slab bacon is a single, large piece of rind -on bacon. When smoked over corncobs, it acquires a particularly rich flavor.
Peppered Bacon
Peppered bacon is just what its name implies—bacon that has been coated with coarsely ground black pepper.
A pple Wood–Smoked Bacon

C ured in the smoke from smoldering apple wood, apple-smoked bacon has a delicate, sweet undertone.
SPECIA L THA NKS
Nodine’s Smokehouse
Torrington, CT 06790
800-222-2059 or 860-489-3213
Daniele Prosciutto
800-451-2535
Irish Food Imports

508-583-2213
Recipes 2 Page 2128

EGGS: SIX COOKING METHODS
9:07 PM
Subject [Bulk] [Gourmet_Gourmand] EGGS: SIX COOKING METHODS

Sent Thurs day, March 01, 2007 9:03 PM
Eggs: Six Cooking Methods
Boiled Eggs
Despite the name, boiled eggs should not be boiled throughout the cooking process —a method that yields a rubbery result—but instead should be
brought to a boil and then removed from the heat.
Instructions:
Place eggs in a single layer in a saucepan, and cover with 1 inch of cold water. Bring to a boil, cover, and immediately remo ve from heat. Let stand
approximately 1 1/2 to 2 minutes for soft-boiled, 2 to 2 1/2 minutes for medium -boiled, and 12 to 13 minutes for hard-boiled. Remove eggs from
water.
Soft- and medium-boiled eggs should be served immediately in egg cups —perfect for cracking and scooping the egg right from the shell.
Hard-boiled eggs should be removed from the pot and plunged into a bowl of ice water. This prevents the yolk from discoloring due to overcooking
and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under co ld running water. Serve.
Recipes:
Deviled Eggs
Egg Salad Sandwich
Hard-Boiled Egg Sandwich
Spinach, Egg, and Bacon Salad
C urried Potato Salad
Scrambled Eggs
The key to fluffy scrambled eggs is to beat the eggs briskly for at least 15 seconds before cooking, incorporating air to pro duce large, puffy curds.
Instructions:
In a medium bowl, beat eggs (2 per serving) vigorously for at least 15 seconds. In a medium nonstick skillet over medium -high heat, melt 2
teaspoons butter. When the butter is melted and foamy, add eggs. Reduce heat to medium, and using a spatula or flat wooden sp oon, push the
cooked eggs toward the center while tilting the pan to distribute the runny parts. When the eggs are almost set, scramble the m gently, turning them
over a few times. Serve immediately.
Fried Eggs
Break the eggs into a bowl before sliding into the skillet to prevent the yolks from breaking. When a fresh egg is added to a hot skillet, the thick
white of the albumen clings to the yolks. To ensure that the egg white is set throughout, gently break the sac with the tip o f a spatula to distribute
the white evenly.
Instructions:
Heat a medium nonstick skillet over high heat. Break eggs (2 per serving) into a small bowl. When butter is melted, carefully slide eggs into pan,
holding the bowl as close to the pan as possible to prevent breaking yolks. Reduce heat to medium, and gently poke egg -white sac to release
whites, tilting the pan to distribute them. Cook until whites are set, about 1 minute. (For eggs over easy: After whites are set, carefully turn eggs
over with a spatula. Cook 30 seconds on other side). Serve immediately.
Recipe:
Fried Eggs with Prosciutto and Asparagus
Coddled Eggs
C oddling is a gentle steaming method that produces a tender egg. The eggs are cooked in individual ceramic or glass coddling cups with lids.
Recipe:
C oddled Eggs
Poached Eggs
Always use the freshest eggs you can find for poaching: The thick albumen will hold its shape better around the yolk than old er eggs. Add vinegar to
the poaching water to help the eggs coagulate faster by preventing the whites from spreading out.
Instructions:
Bring a large, wide saucepan of water and 1 tablespoon of vinegar (any flavor) to a boil. Break one egg at a time into a smal l heatproof bowl, about
the size of one egg. Reduce heat so that the water is just simmering. Slightly immerse the bowl in the water, and gently slid e in the egg. After all
eggs are added, cover pot, turn off heat, and let stand 2 to 3 minutes. Using a slotted spoon, remove eggs in the order they were added and set
spoon briefly on a kitchen towel to drain. Trim ragged edges with a knife or scissors, if desired, and serve immediately.
Planning Ahead:
If cooking for a crowd, poached eggs can be made ahead of time: C hill in an ice -water bath, transfer to a covered container, and refrigerate for up
to 24 hours. Reheat them by immersing in simmering water for 1 minute.
Recipes:
Eggs Benedict
Poached Egg and Toast Salad
Bacon and Eggs

Bacon and eggs are an undeniable pair. The salty crispness of a strip of fried bacon is the perfect complement to the silky, creamy texture of eggs.
Don’t forget one when cooking the other. For an unforgettable breakfast, try our brown sugar–glazed bacon with any of these egg preparations.
Recipes 2 Page 2129

Recipes 2 Page 2130
Potatoes Rosti
9:08 PM
Subject [Gourmet_Gourmand] Potatoes Rosti

Rosti is a very crispy, fried potato cake, the national dish of

Switzerland. It can be served in a variety of ways, plain is great
too but I prefer it with sour cream. Traditionally it is served as
an appetizer but it can be the potato event in any big meal. You can
also top it with grated cheese, or poached egg, etc. I like it with
a big fat sausage on a brunch or dinner.
2 lbs potatoes (Yukon gold works well)

1 small onion
3/4 tsp salt
1/2 tsp fine black pepper or to taste
3 Tbspns butter
Boil potatoes till firm but not quite cooked, maybe 5 minutes less
than for ready to mash. Drain very well and let them cool
completely. Using a cheese grater, grate the potatoes to a coarse
grate, and also grate the onion. Mix with salt and pepper and toss
well together.
In a large cast iron or heavy non stick pan, melt 2 Tblspns butter.
Add the mixture and press it down firmly into place. Now, on medium
heat, let it cook for about 10 minutes, don't try to lift it or move
it at all. (Just trust me.) No lid! Then, after 10 mins, slide a
large plate in on top of the potatoes and, using good oven mitts,
invert the whole thing so your potato cake is lying brown side up on
the plate. (Beautiful thing, ain't it?) Now put the pan back on the
burner and add the other Tbslpn of butter, allow to melt well. Slide
the rosti back into the pan, brown side up, carefully, so the
unbrowned side goes to the bottom to cook. Leave it 6 mintues. Then
top it with cheese, if used, and allow it to melt. Cut it in the pan
into quarters and serve with sour cream or applesauce.
This flipping took a bit of practice when I first learned the

technique on omelettes etc.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Visit my Website!
www.CanadianSpiceMarket.com
Recipes 2 Page 2131

CINNAMON SUGAR WAFFLES
9:09 PM
Subject [Bulk] [Gourmet_Gourmand] CINNAMON SUGAR WAFFLES

Cinnamon Sugar Waffles
Serves 4 to 6
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron
is closed.
1/4 cup sugar
Buttermilk Waffle batter
1. In a small bowl, combine sugar and cinnamon; set aside.
2. Make batter, following steps 1 through 3 in the buttermilk

waffles recipe.
3. Ladle 1/3 cup batter onto each square of the waffle grid;
spread almost to the edges. Sprinkle with 1 to 2 teaspoons
cinnamon sugar.
4. C lose lid; bake 3 to 5 minutes, until no steam emerges from

waffle iron. Transfer to a baking sheet; place in an oven set to
low heat, about 200°, while using remaining batter. Serve
warm.
Recipes 2 Page 2132

BANANA NUT BUTTERMILK WAFFLES
9:10 PM
Subject [Gourmet_Gourmand] BANANA NUT BUTTERMILK WAFFLES

Serves 4 to 6
1/2 teaspoon salt
2 cups nonfat buttermilk
8 tablespoons (1 stick) unsalted

butter, melted
3 very ripe bananas(about 1 1/4

pounds)
1 tablespoon freshly squeezed lemon

juice
1. Preheat a waffle iron. Into a

large bowl, sift together flour, brown
sugar, granulated sugar, baking
powder, salt, cinnamon, and nutmeg.
2. In a medium bowl, whisk

together egg yolks, buttermilk,
butter, and vanilla. Pour into dry
ingredients; stir until just combined.
3. In a separate bowl, coarsely

mash bananas and lemon juice; stir
into batter along with the walnuts. In
a medium bowl, beat egg whites with
a hand-mixer until stiff but not dry.
Fold into the batter.
4. Ladle about 1/3 cup batter onto

each section of the waffle grid;
spread batter almost to the edges.
C lose lid; bake until no steam
emerges from waffle iron, 5 to 6
minutes.
5. Transfer cooked waffles to a

baking sheet; place in an oven set to
low heat, about 200º, while using
remaining batter. Serve.
Recipes 2 Page 2133

Recipes 2 Page 2134

BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM Recipe at
Epicurious.com
2:11 AM
BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM
A dollop of chipotle-cherry whipped cream adds a sweet and spicy note to purchased brownies.
1 cup chilled heavy whipping cream

1/4 cup chopped cherry preserves
1/4 teaspoon canned chipotle adobo sauce
Purchased brownies
In a large bowl, whisk heavy whipping cream with chopped cherry preserves, chipotle adobo sauce, vanilla extract, and almond extract until peaks form.
Serve with brownies.
Makes 6 servings.
Bon Appétit
Menus
March 2007
Recipes 2 Page 2135

Valentine Linzer Cookies
2:12 AM
Simply Recipes
V a lentine Linzer Cookies
Happy Valentine's Day!

Why should chocolate have all the fun? Here are some Austrian Linzer cookies with a red preserve filling that
seem perfectly suited for the occasion. Enjoy. :-)
3/4 cups butter (1 1/2 sticks), room temperature
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1 1/2 cups finely ground almonds or hazelnuts
2 1/4 cups cake flour
6 ounces raspberry jam, or other red preserve (I used quince jelly)
Powdered sugar
1 C ream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add
the egg, lemon, and vanilla and mix. Mix in the the ground nuts.
2 Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.
3 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between
parchment paper) in the freezer for 5-10 minutes to firm up before cutting.
5 C ut out the base cookie shapes. C ut out the centers of half the disks with a smaller cookie cutter shape. Re-
Recipes 2 Page 2136

6 Bake for 12 minutes or until edges turn golden. C ool on a wire rack.
7 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie
over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves.
Let set slightly before serving.
Makes 12-24 cookies, depending on the size of your cookie cutter shapes.
Recipe adapted from The Food Network's Sweet Dreams show by Gale Grand.
Links:
Apple Linzer C ookies from Jennifer, the Domestic Goddess
Linzer C ookies with an explanation of their Austrian origins from Joy of Baking
Hazelnut Linzer C ookies from Nic at Bakingsheet
Ins erted from <http://www.elise.com/recipes/archives/004299print.php>
Recipes 2 Page 2137

2:15 AM

2 filet mignons (5 to 6 ounces each, about 1 1/2 inches thick)

Coarse salt and very coarsely ground pepper
Red Wine Sauce, for serving (optional)
1. Season filets very generously on both sides with salt and
pepper (especially pepper), patting in firmly.
2. Heat oil in a small skillet over medium-high. Cook filets
until desired doneness, 3 to 5 minutes per side (depending
on thickness) for medium-rare.
3. Remove strings from filets, and serve with Red Wine
Sauce, if desired.
Per serving: (without sauce): 293 calories; 17.4 grams fat;
32 grams protein; 0 grams carbohydrates; 0 grams fiber
Note: Filet mignons are often sold with a string tied around
them to help keep their shape while cooking. Otherwise, tie
them loosely with cotton kitchen twine yourself. (Be sure to
remove strings before serving.)
Ins erted from <http://www.marthastewart.com/page.jhtml;jsessionid=BDVJU3APB54GNWCKUUWSHPWYJKSS2JO0?

Recipes 2 Page 2138

2:16 AM
Makes 8; Prep time: 15 minutes; Total time: 15 minutes
8 slices (1/4 inch thick) baguette

1 jar (6.5 ounces) marinated artichoke hearts, drained, rinsed,
and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish
(optional)
1. Preheat oven to 350°. Make crostini: Brush baguette
slices on both sides with a total of 1 tablespoon oil; season
with salt and pepper. Place on a baking sheet, and bake,
turning over once, until golden, 10 to 12 minutes. Cool.
2. Meanwhile, make topping: Finely chop artichokes, and
combine in a bowl with Parmesan, parsley, and remaining
tablespoon oil.
3. Dividing evenly, spoon topping onto crostini, and
garnish with additional Parmesan, if desired.
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Recipes 2 Page 2139

Creamy Spinach
2:17 AM
Creamy Spinach
1 pound curly spinach, well washed, thick stems removed,

water still clinging to leaves
1 shallot, minced, or 2 tablespoons minced onion
3/4 to 1 cup milk
1. Place spinach in a large saucepan (3 to 4 quarts) over
medium heat (it will be extremely full), and season with salt.
Cover and cook, tossing occasionally, until wilted, 4 to 5
minutes. Transfer to a colander, and rinse under cold water
until completely cooled; squeeze out as much liquid as
possible. Set aside.
2. In a medium saucepan, heat butter over medium-low;
add shallot, and season with salt and pepper. Cook, stirring,
until soft but not browned, 3 to 5 minutes.
3. Add flour; cook, stirring, 1 minute (do not let brown);
add 3/4 cup milk. Simmer gently over medium-low heat,
stirring occasionally, until thickened, 1 to 2 minutes. Thin
with additional milk, if necessary. Remove from heat; stir in
spinach. Season with salt and pepper. Serve.
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2:17 AM
Slow-roasting tomatoes concentrates their flavor and intensifies their
sweetness. They can be served warm or at room temperature. In fact, these are
so good, they've become a favorite of ours.
3 plum tomatoes, halved lengthwise

1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1. Preheat oven to 325°. Place tomatoes on a rimmed
baking sheet, cut side up. Drizzle with oil, and sprinkle with
thyme leaves; season with salt and pepper.
2. Roast until tomatoes begin to collapse, brushing
occasionally with pan juices, about 90 minutes.
Per serving: 77 calories; 6.9 grams fat; 0.8 gram protein;
3.7 grams carbohydrates; 1.2 grams fiber
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Recipes 2 Page 2141

2:18 AM

Serves 4; Prep time: 25 minutes; Total time: 3 hours
For a simple garnish, shave chocolate from the side of a chocolate bar with a
vegetable peeler.
4 large egg yolks

1/4 cup sugar
Pinch salt
3/4 cup heavy cream
2 ounces bittersweet chocolate
1. Finely chop chocolate; reserve. In a double boiler, whisk
yolks, sugar, and salt until sugar has dissolved and mixture is
warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in
chopped chocolate until melted and cocoa until smooth
(mixture will be thick). Cool to room temperature.
2. In a medium bowl, whip cream until soft peaks form.
Whisk half of whipped cream into room-temperature
chocolate mixture. Gently fold in remaining whipped cream
with a rubber spatula. Divide mousse among four serving
dishes. Chill at least 2 hours and up to 1 day.
3. Remove mousse from refrigerator 15 minutes before
serving. Garnish with shaved chocolate.
Note: To store mousse, place a paper towel under the
plastic wrap (without touching mousse) before sealing for
refrigeration. The paper towel will absorb the drops of
condensation that might otherwise drip onto the surface.
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2:19 AM

It takes just a few minutes more to make a big batch of this Mediterranean-style
chicken than it does to prepare a small one. Eat half now; freeze the rest. You can
store this chicken frozen for up to six weeks. When you’re ready to serve it, thaw,
then put in a pan with water to coat the bottom; cover, and simmer until hot.
8 bone-in chicken breast halves
Salt and pepper
2 lemons
2 onions, chopped
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1. Sprinkle the chicken with 1 teaspoon each salt and
pepper. In a large skillet, heat 2 tablespoons of the olive oil
over medium heat. In two batches, sear the chicken, skin
side first, until golden brown, about 3 minutes on each side.
Transfer the chicken to a plate.
2. Cut the lemons in half lengthwise and then into thin
slices crosswise. If the skillet is dry, add the remaining 1
tablespoon oil. Add the onions and garlic, and cook over
medium heat until soft but not brown, about 3 minutes. Stir
in lemon slices, olives, stock, and 2 cups water. Bring to a
boil, reduce the heat, and simmer for 10 minutes.
3. Put the chicken on top of the vegetables, pour in any
accumulated juices from the plate, and sprinkle with thyme
and crushed red pepper. Cover, and simmer until the
chicken is just cooked through, about 15 minutes.
Per serving: 303 calories; 15.6 grams fat; 34.3 grams protein;
7 grams carbohydrates
Note: For a single serving, cool the chicken and put each
piece in its own freezer bag with some sauce. Remember to
press out the air before sealing. These individual portions
will thaw quickly.
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Recipes 2 Page 2143

2:20 AM

This pudding can be served warm, room temperature, or cold. To chill, let cool
completely, then cover with plastic wrap, and refrigerate at least one hour or
overnight.
1 tablespoon butter, plus more for baking dish

8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1 tablespoon confectioners’ sugar
1. Preheat oven to 350°. Lightly butter an 11-by-7-inch
(or 9-inch square) baking dish; set aside. Toast bread (in
the oven or toaster) until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and
butter; place over medium-low heat, stirring occasionally,
until chocolate has melted, about 5 minutes.
3. Tear bread into large pieces (about 4 or 5 per slice);
scatter evenly in prepared baking dish. In a medium bowl,
whisk together eggs, granulated sugar, and vanilla. Whisk
in warm milk mixture until combined. Pour over bread.
4. Bake until pudding has puffed and is firm, about 25
minutes. Cool at least 10 minutes, and dust with
confectioners’ sugar just before serving.
Note: Using a cinnamon-raisin bread adds even more
flavor to this chocolatey pudding.
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Recipes 2 Page 2144

Vegetarian Times Recipe: Stuffed French Toast
2:25 AM
Subject Vegetarian Times Recipe: Stuffed French Toast

From Vegetarian Times
To AIM_VEGETARIANTIMES_VEGETARIAN@LIST.TEKGROUP.COM
Stuffed French Toast

Serves 4
When you’re in a rush, this homemade treat can be made portable. Just cut the
finished toast in four squares and wrap them in foil.
4 Tbs. organic apple butter
8 slices cinnamon raisin bread
1 large egg
2 large egg whites
1/2 tsp. cinnamon
1. Spread 1 Tbs. apple butter on each of 4 slices bread. Cover with second slice
of bread. Place sandwiches in 13x9-inch baking pan or other shallow dish
large enough to hold them in one layer.
2. In small bowl, beat egg and egg whites. Beat in soy milk and cinnamon until
well blended. Pour mixture over sandwiched bread. Soak 2 minutes. Turn and
let soak 2 minutes more.
3. Generously coat nonstick skillet or griddle with cooking spray. Place over
medium heat. Cooking in two batches if necessary, arrange sandwiches in
one layer. Cook until underside is browned, about 3 minutes. Turn and brown
the second side, 1 to 2 minutes.
4. Serve, accompanied by warmed maple syrup or sprinkled with confectioners’
sugar if desired.
PER SERVING:
208 Calories
8 Protein
37g Carbohydrates
53mg Cholesterol
247mg Sodium
3g Fiber
Recipes 2 Page 2145

101 Cookbooks
2:31 AM
Baked Doughnuts
Mention the concept of a baked doughnut to any self-professed doughnut connoisseur, chances are y ou'll
take some heat. The idea that a baked doughnut can match up to its deep-fried brethren is laughable in
some circles. I'll concede they aren't the same, but baked doughnuts can be just as delicious - delicious yet
different. They get bonus points for being healthier and for not making the house smell like a greasy fry
station.
I spent the better part of Sunday trying to get the dough for these y easted baked doughnuts right. Broadly
speaking, if y ou can make pizza dough, y ou can make these. The process is v ery similar. I looked at a
broad cross-section of recipes as inspiration and tried to settle on a ratio of sugar to egg to flour to y east
and salt that would y ield a tender, slightly sweet, delicious, pillowy doughnut when baked.
Many recipes call for water as the base liquid, I opted for milk (I like the softness of the milk-based rolls
I'v e made in the past) and I baked batches at 37 5, 400, and 425. On the higher end of the spectrum the
bottoms browned too fast. I settled on 37 5 and a slightly longer time in the ov en.
Y ou can glaze these the way you would any other doughnut, but because I knew these were going to be at
their pinnacle of taste minutes after coming out of the ov en, I opted for a simple, classic, sugar dusting.
The doughnuts helped fuel the design update of 1 01 Cookbooks that went up this past weekend. Hopefully
y ou'll find it easier to read, ex plore, and nav igate the site. Let's just say , I'm v ery lucky I hav e a web
dev eloper around the house to help bring some of the features and functionality you see on the site to life.
Pasted from <http://www.101cookbooks.com/>
Baked Doughnuts
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for
a few minutes. Y ou want an interior that is moist and tender - not dry. Also, be sure to cut big enough
holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise,
and they rise even more when they are baking. These really need to be made-to-order, but you can make
and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping,
place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour
before baking, and let rise in a warm place before baking.
1 1 /3 cups warm milk, 95 to 1 05 degrees (div ided)
1 packet active dry y east (2 1 /4 teaspoons)
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work - hav en't tried it y et)
Recipes 2 Page 2146

1 /2 cup unsalted butter, melted
1 1 /2 cups sugar
1 tablespoon cinnamon
Place 1 /3 cup of the warm milk in the bowl of an electric mix er. Stir in the y east and set aside for fiv e
minutes or so. Be sure y our milk isn't too hot or it will kill the y east. Stir the butter and sugar into the
remaining cup of warm milk and add it to the y east mix ture. With a fork, stir in the eggs, flour, nutmeg,
and salt - just until the flour is incorporated. With the dough hook attachment of y our mixer beat the
dough for a few minutes at medium speed. This is where y ou are going to need to make adjustments - if
y our dough is ov erly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time.
Y ou want the dough to pull away from the sides of the mix ing bowl and ev entually become supple and
smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky),
and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the ov en at this
point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1 /2-inch thick on y our floured countertop. Most people (like my self)
don't hav e a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the
circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If
y ou cut the inner holes out any earlier, they become distorted when y ou attempt to move them. Cover with
a clean cloth and let rise for another 45 minutes.
Bake in a 37 5 degree oven until the bottoms are just golden, 8 to 1 0 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a
separate bowl.
Remov e the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted
butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1 /2 - 2 dozen medium doughnuts.
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Recipes 2 Page 2147

Homemade Shake & Bake Mix Recipe
12:58 PM
Nutrition Facts
Calculated for 1 serving (12g)
Recipe makes 4 servings
The following items or measurements are not included below:
Calories 41
Calories from Fat 1 (4%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0%
0.0g
Polyunsat. Fat
0.1g
Monounsat. Fat
0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 632mg 26%
Potassium 26mg 0%
Total Carbohydrate 9.5g 3%
Dietary Fiber 0.5g 1%
Sugars 2.0g
Protein 0.9g 1%
Vitamin A 271mcg 5%
Vitamin B6 0.3mg 13%
Vitamin B12 0.7mcg 11%
Vitamin C 1mg 3%
Vitamin E 0mcg 0%
Calcium 6mg 0%
Magnesium 3mg 0%
Iron 2mg 12%
Alcohol 0.0g Caffeine 0.0mg
detailed view...
how is this calculated?
Get instant nutritional analysis of your favorite recipes with

Premium Membership.
Hom emade Shake & Bake Mix Recipe #3387 5
An easy mix recipe using spices found in your cupboard!
by Aroostook
4
servings
5 min 5 min prep

1 cup finely crushed corn flakes
1 tablespoon flour
Recipes 2 Page 2148

1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon crushed parsley flakes
1. Mix well.
2. Store in airtight container.
3. Use to coat chicken and pork before baking.
Share your experience with others, and post your comments on the recipe. Type 33875 in the
Search box at the top of Recipezaar, to get back to this recipe easily.
Recipe Notes & Rating:
5 stars
4 stars
3 stars
2 stars
1 star
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Recipes 2 Page 2149

9:14 PM

Serves 8
6 small (3-inch) vine-ripened tomatoes, cut into twenty-four 1/4-inch-thick slices

1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
5 slices white sandwich bread, with crust
1 pound elbow macaroni
2 cups homemade or low-sodium store-bought chicken stock
Pinch of freshly grated nutmeg
2 cups low-fat (1 percent) milk
8 ounces extra-sharp cheddar cheese, grated (about 2 1/4 cups)
1 ounce Parmesan cheese, freshly grated (about 1/2 cup)
1. Preheat oven to 400°. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and
season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add
breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold
water to stop cooking. Transfer to a large bowl; set aside.
4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne,
remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a
simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
5. Put eight 41/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with
a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
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Recipes 2 Page 2150

9:17 PM

Serves 6
1 tablespoon unsalted butter, plus 1/4 cup melted butter

2 medium shallots, thinly sliced
1 1/2 cups reserved stock from Poached Chicken
4 medium carrots, cut on the diagonal into 1/4-inch-thick
slices
4 medium celery stalks, cut on the diagonal into 1/4-inch-thick
slices
Poached Chicken
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus
about 1/2 cup leaves for crust and sprigs for garnish
1/2 teaspoon finely chopped fresh tarragon
1/2 cup slightly thawed frozen peas
6 sheets phyllo dough, thawed if frozen
Flaked sea salt, for sprinkling (optional)
1. Preheat oven to 425°. Melt butter in a medium saucepan
over medium heat. Add shallots, garlic, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Cook, stirring occasionally, until
shallots are translucent, about 3 minutes. Stir in 1 cup stock.
Whisk remaining 1/2 cup stock into the flour in a small bowl.
Whisk into shallot mixture. Bring to a boil, whisking
constantly. Reduce to a simmer. Cook 5 minutes, whisking
occasionally.
2. Add carrots and celery. Bring to a boil. Stir in chicken.
Return to a boil. Remove from heat. Stir in chopped parsley
and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8
1/2-by-12-inch) baking dish.
3. Brush 1 sheet of phyllo with melted butter. Sprinkle with
parsley leaves. Repeat with remaining phyllo, parsley, and
butter; do not sprinkle parsley on final layer. (Keep
unbuttered phyllo covered with plastic wrap and a damp
kitchen towel.) Drape crust over cooled filling; tuck in edges.
Cut four 4-inch slits in crust for vents. Sprinkle with sea salt,
if desired.
4. Bake until crust is golden brown and juices are bubbling,
about 30 minutes. Remove from oven, and recut vents.
Serve immediately in shallow bowls.
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Recipes 2 Page 2151

9:18 PM

Serves 8
16 ounces small-curd low-fat cottage cheese

2 pounds small red potatoes, halved if large
Coarse salt
1/4 teaspoon freshly ground white pepper
2 tablespoons finely chopped fresh chives, plus stems for
garnish
2 tablespoons unsalted butter, softened
1. Purée half of the cottage cheese in a blender; set aside.
Cover potatoes with water by 1 inch in a medium saucepan.
Add a large pinch of salt. Bring to a boil. Reduce to a
simmer, and cook until tender, about 15 minutes. Drain.
2. Transfer potatoes to a large bowl. Add cottage cheese,
pepper, chives, butter, and milk. Season with salt. Mash to
desired consistency. Serve garnished with chives.
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Recipes 2 Page 2152

9:19 PM
6 tablespoons light-brown sugar
3 tablespoons unsweetened Dutchprocess cocoa powder
1/4 teaspoon salt
2 1/2 cups skim milk
1/2 cup evaporated skim milk
4 ounces bittersweet chocolate, chopped
White- and milk-chocolate shavings, for garnish
Cinnamon sticks, for garnish
1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and
salt in a medium saucepan. Add milks, whisking. Bring to a
boil over medium-high heat, whisking constantly. Cook until
thickened, about 1 minute. Whisk in chocolate; cook until
chocolate has melted, about 1 minute.
2. Divide evenly among six 4-ounce cups. To prevent a skin
from forming, press plastic wrap onto surface of pudding.
Refrigerate until set, at least 1 hour and up to overnight.
Serve garnished with chocolate shavings and cinnamon
sticks.
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Recipes 2 Page 2153

9:19 PM

Serves 8
Lighter Pie Crust

1/4 cup all-purpose flour, plus more for work surface
1 1/3 cups plus 1/4 cup sugar
1/4 cup cornstarch
Coarse salt
1 tablespoon finely grated lemon zest, plus 3/4 cup fresh
lemon juice
1 teaspoon grated peeled fresh ginger
2 large egg yolks, plus 4 large egg whites
Pinch of cream of tartar
1. Preheat oven to 375°. Place a 9-by-1 1/2-inch flan ring or
the ring of a springform pan on a baking sheet lined with
parchment paper; set aside.
2. On a lightly floured surface, roll out dough to 1/8 inch
thick. Cut into a 10 1/2-inch round, and fit into ring, pressing
up sides. Refrigerate until firm, about 30 minutes. Trim sides
of dough to 1 inch. Line with parchment paper. Fill with pie
weights or dried beans. Bake shell until dry and beginning to
brown around edges, 25 to 30 minutes. Remove parchment
and weights; continue baking until pale golden brown and
cooked through, about 5 minutes more. Transfer to a wire
3. Put 1 1/3 cups sugar, the cornstarch, flour, and 1/4
teaspoon salt into a medium saucepan; whisk in 1 3/4 cups
water. Bring to a boil over high heat, whisking constantly.
Cook, whisking, until thickened, about 3 minutes. Add 2
teaspoons zest, the lemon juice, and ginger; whisk to
combine. Remove from heat, and add egg yolks. Return to
heat, and cook, whisking, until bubbling in center, 2 to 3
minutes. Pour through a medium sieve into a medium bowl.
Stir in remaining teaspoon zest. Let stand 20 minutes, stirring
occasionally. Pour into cooled shell. Refrigerate until set, at
4. Stir together remaining 1/2 cup sugar, the egg whites,
and a pinch of salt in a heatproof bowl set over a pan of
simmering water. Cook, whisking constantly, until sugar has
dissolved. Transfer to the bowl of the electric mixer fitted
with the whisk attachment, and beat on medium speed until
foamy. Add cream of tartar, and beat on high speed until
medium glossy peaks form, about 3 minutes.
5. Heap meringue on top of chilled filling, leaving a 1-inch
border. Place under broiler or use a kitchen torch to brown.
Serve immediately.
Recipes 2 Page 2154

not be prepared for pregnant women, babies, young
children, the elderly, or anyone whose health is
compromised.
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Recipes 2 Page 2155

9:22 PM
Researchers have found that a diet rich in foods

containing omega-3 fatty acids—especially the DHA
(docosahexaenoic acid) type in fish—can help reduce
the risk of developing Alzheimer's. Try any or all of
these delicious recipes to keep your mind healthy
and sharp.
Grilled Salmon with Citrus Sauce

Horseradish Crusted Salmon
Mustard-Glazed Salmon
Poached Salmon with Lima Beans and Green
Goddess Dressing
Roasted Salmon with Sorrel and Lemon
Salmon Baked in Parchment Paper
Salmon with Indian Spices
Sesame Salmon Roulades
Spice Rubbed Grilled Salmon with Spicy Cucumber
Salsa
Tuna with Mustard Seed Crust
Grilled Tuna with Mediterranean Chopped Salad
Grilled Tuna with Balsamic Glaze
Tuna with Orange-Pepper Salsa
Tuna Steaks with Mint Sauce
Penne with Tuna and Red Onion
Marinated Fresh Sardines
Roasted Sardines
Grilled Fresh Sardines
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type=content&id=channel5560028&page=&dp=false&layout=Print&styleType=learn>
Recipes 2 Page 2156

3:26 PM

4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy “sausage” links, cut into chunks
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
Pinch cayenne, or to taste
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery,
garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and
cayenne.
4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any
liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding
mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed
peppers on top of tomatoes. Cover dish with lid or aluminum foil.
5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese.
Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
PER SERVING:
270 Calories
14 Protein
31g Carbohydrates
15mg Cholesterol
470mg Sodium
5g Fiber
4g Sugars
Recipes 2 Page 2157

Garlic Bread
11:03 PM
Subject [Gourmet_Gourmand] Garlic Bread

To Reci pe Collectors 2; Bread N Butter; Cool Creative Cooks; Fav Recipe Exchange; Share Recipes Friends; Cookin With
Ha ggermaker; Angeliques Ki tchen; Recipe Oasis; Bread Recipe; Recipes Recipes; Cook Book Recipes; OIur Ki tchen
Ta bl e
Cc Reci pes Galore 2007; Appetizer Dessert Ca rt; Fri ends Global Cooks; Wandas Recipe Exchange; Gourmet Gourmand;
In Hi s HandsHomemaking; Kri stys Ki tchen Korner; Al l Recipes Only; Da ily Recipes; Bread Recipes; Si mply Recipes;
Cooki ng With Terry
Garlic Bread
Makes 1 loaf, 18 slices

1 clove garlic, finely chopped, or 1/4
teaspoon garlic powder
1 loaf (1 pound) French bread, cut into 1-
inch slices
2. Mix margarine and garlic; spread over 1 side of

each bread slice. Reassemble loaf and wrap securely in
heavy-duty aluminum foil
3. Bake 15 to 20 minutes or until hot

Timesaving Tip
To microwave, do not wrap loaf in aluminum foil.

Divide loaf in half and place side by side in mapkin-
lined microwaveable basket or dinner plate. Cover with
napkin and microwave on Medium 1 1/2 to 3 minutes,
rotating basket 1/2 turn after 1 minute, until bread is
warm
Recipes 2 Page 2158

Cheese Fondue
1:54 PM
Subject [Gourmet_Gourmand] Cheese Fondue

Cheese Fondue
Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow
and 20°F weather. Well, we don't get much snow or cold weather in the C alifornia central valley, but that
doesn't mean we can't enjoy a good fondue party.
The trick to a successful fondue (other than the obvious one of having wonderful people around with whom
to share it) is to ensure that the cheese dipping sauce stays smooth. C heese has a propensity to get stringy
or to "seize up" into clumps, the fat separating from the proteins. Food science author Harold McGee
suggests several things in his book On Food and C ooking to ensure a perfect fondue. Well-aged or moist
grating cheeses work well in sauces. Don't heat the cheese beyond its melting point, cheese tends to ball up
at higher temps, and don't let the cheese cool down too much before serving, as it tends to get stringier and
tougher as it cools. C oating the grated cheese with a starch such as flour or corn starch will help stabilize
the sauce. Also,
The combination of cheese and wine is delicious but also savvy. The wine contributes two essential
ingredients for a smooth sauce: water, which keeps the casein proteins most and dilute, and tartaric acid,
which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless
and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do
the same thing. If it's not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze
of lemon juice or a splash of white wine.
Many thanks to my friend Suzanne and her three wonderful kids (each epicures-in-training) for hosting me
the other night for a big pot of cheese fondue.
Ingredients
1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
1 garlic clove, peeled, halved crosswise
1 tablespoon kirsch (cherry brandy)
Pinch nutmeg
Assorted dippers - cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry
tomatoes, chopped green bell peppers, cubed French bread (skip for wheat-free version), peeled and
chopped apples or pears
Special equipment recommended
A fondue pot
Directions
Recipes 2 Page 2159

1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with
cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with the garlic, then discard. Over medium heat, add the wine and lemon
juice and bring to a gentle simmer. Gradually stir the cheese into the wine. Stir constantly in a zig-zag
pattern to prevent the cheese from seizing and balling up. C ook until the cheese is just melted and creamy.
Do not let boil. Once smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a flame to keep warm. If your pot is thin-bottomed,
a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
5 Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.
Serves 4.
Recipe inspired by Tyler Florence of the Food Network.

__._,_.___
Recipes 2 Page 2160

Jalepeno Corn Bread
10:42 PM
Subject [Gourmet_Gourmand] Jalepeno Corn Bread

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Jalapeno Corn Bread

Prep: 10 min; Bake: About 3 1/2 hr
Makes 1 1/2 Pound Loaf, 12 slices
3/4 cup plus 2 tablespoons water

2/3 cup frozen whole kernel corn, thawed
softened
1 tablespoon chopped jalapeno chili
3 1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons sugar
1. Measure carefully, placing all ingedients in bread

machine pan in the order recommended by the
manufacturer
2. Select Basic/White cycle. Use Medium or Light

crust color. Do not use delay cycles. Remove baked
bread from pan and cool on wire rack

Note: This recipe is not recommended for bread machines with glass-domed lids
Recipes 2 Page 2161

10:48 PM
Subject [Gourmet_Gourmand] Almond-Chocolate Chip Bread

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Prep: 5min; Bake: About 3 1/2 hr
Makes 1 1/2-Pound Loaf, 12 slices
1 cup plus 2 tablespoons water

softened
3 cups bread flour
3 tablespoons sugar
1 tablespoon nonfat dry milk
3/4 teaspoon salt
1. Measure carefully, placing all ingredients except

almonds in bread machine pan in the order recom-
ended by the manufacturer. Add almonds at the
rasin-nut signal or 5 to 10 before last knead-
ing cycle ends
2. Slect Sweet or Basic/White cycle. Use Medium

or Light crust color. Do not use delay cycles. Remove
baked bread from pan and cool on wire rack

Recipes 2 Page 2162

Devil's Food Cake
7:55 PM
Subject [Gourmet_Gourmand] Devil's Food Cake

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Hi s HandsHomemaking; Kri stys Ki tchen Korner; Al l Recipes Only; Recipes Recipes; Cook Book Recipes; Friendly
Cc Recipes Galore 2007; Lets Cook; Divine Desserts; Wandas Recipe Exchange; Gourmet Gourmand; Recipe Heaven;
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Devils Food Cake

Prep: 20 min; Bake: 45 min; Cool: 10 min
Makes 16 servings
2 1/4 cups all-purpose or 2 1/2 cups cake

flour
1 2/3 cups sugar
3/4 cup shortening
1 1/2 cups water
1 teaspoon salt
1 teaspoon vanilla
2 large eggs
(below) or White Mountain Frosting
(below), if desired
1. Heat oven to 350 degrees. Grease bottom and sides

of rectangular pan, 13x9x2 inches, 2 round pans,
9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches,
with shortening; lightly flour
2. Beat all ingredients except Browned Butter Frost-

ing with electric mixer on low speed 30 seconds,
scraping bowl occasionally. Pour into pan(s)
3. Bake rectangle 40 to 45 minutes, rounds 30 to 35

minutes, or until toothpick inserted in center comes
out clean. Cool rectangle in pan on wire rack. Cool
rounds 10 minutes; remove from pan to wire rack.
Cool completely
4. Frost rectangle or fill and frost layers with

Browned Butter Frosting
Recipes 2 Page 2163


Lighter Devil's Food Cake

tute 1/2 cup Prune Sauce (below) for 1/2 cup of the
shortening
Red Velvet Devil's Food Cake
Add 1 teaspoon red food color with the vanilla
Browned Buttercream Frosting
Heat 1/3 cup butter (do not use margarine or spreads)

White Mountain Frosting

Prep: 20min; Cook: 10 min
1/2 cup sugar

2 tablespoons water
2 large egg whites
1 teaspoon vanilla
1. Mix sugar, corn syrup and water in 1-quart

saucepan. Cover and heat to rolling boil over medium
heat. Uncover and boil 4 to 8 minutes without stirring
to 242 degrees on candy thermometer or until small amount
of mixture dropped into very cold water forms a ball
that flattens when removed from water. To get an
accurate temperature reading on the thermometer, it
may be necessary to tilt the saucepan slightly
2. While mixture boils, beat egg whites in medium

bowl with electric mixer on high speed just until stiff
peaks form
3. Pour hot syrup very slowly in thin stream into

egg whites, beating constantly on medium speed. Add
Recipes 2 Page 2164

and frosts one 8-or 9-inch two layer cake

Recipes 2 Page 2165

French Toast
9:18 PM
Subject [Gourmet_Gourmand] French Toast

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Ba kery Ma dness; Bread Recipe; Daily Recipes; Bread Recipes; Friendly Recipe Swap; Cooking With Terry
Angeliques Kitchen; Recipe Oa sis; Breakfast Recipe; Chri stians Sharing Recipes; Recipes Recipes; Our Recipe Swap;
Reci pes Are Us
French Toast
Makes 8 slices
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 reaspoon vanilla
1/8 teaspoon salt
8 slices sandwich bread or 1-inch-thick slices
French bread
1. Beat eggs, milk, sugar, vanilla and salt with hand

beater until smooth
2. Heat griddle or skillet over medium-low heat or

to 375 degrees. Grease griddle with margarine if necessary.
(To test griddle, sprinkle with a few drops of water. If
bubbles jump around, heat is just right.)
3. Dip bread into egg mixture. Place on griddle. Cook

about 4 minutes on each side or until golden brown

(Saturated 1g); Cholesterol 80mg; Sodium: 200mg;
Lighter French Toast

1 egg and 2 egg whites for the 3 eggs and use 2/3 cup
skim milk. Increase vanilla to 1/2 teaspoon
Oven French Toast:
Heat oven to 500 degrees. Generously butter jelly roll pan,

15 1/2x10 1/2x1 inch. Arrange dipped bread into hot pan.
Recipes 2 Page 2166

minutes or until bottoms are golden brown; turn bread. Bake 2 to
4 minutes longer or until golden brown.
Recipes 2 Page 2167

1:34 PM
Subject [Gourmet_Gourmand] My Dad's Garlic Bread

Sent Wednesday, February 21, 2007 7:51 AM

I thought I'd share a twist on one of my dad's favorite specialties today - garlic bread. But before we get into the
details, let me back up a bit and start by saying that I was one of the fortunate kids growing up - really lucky. My
dad cooked dinner for us nearly every night when he got home from work - AND he loved to do the dishes (a
trait that clearly skips a generation). Well into my teen years friends tolerated slightly less liberal curfews at the
Swanson household in exchange for the payoff the next morning - my dad's Saturday standard consisting of
homemade biscuits, eggs, bacon, and freshly squeezed orange juice. The only problem my sister and I could
identify how he would serve it up at 8 a.m. laughing as he bellowed "up all night, up all day!"
I called my dad yesterday and asked him about his garlic bread. Everyone loves these garlic-studded, golden-
crusted masterpieces and he brings baskets brimming with slices to lots of 'events' - office parties, picnics,
parades, bingo night (somehow he ended up being a caller?). My dad is a chronic volunteer, so there are lots of
opportunities for him to display his garlic bread-making prowess. I've had it a thousand times, but never paid
much attention to his technique, so today was the day.
What follows is more of a technique than an actual recipe. The amount of garlic you'll end up using will
correspond with the size of your bread loaf. My dad likes to use those giant supermarket 'artisan' bread loafs. I
suspect it is because the larger loafs have more of the white bread 'flesh' enabling the absorption of lots and lots
of garlic infused butter. I opted for a wide/tall french baguette from the bakery up the street from my house.
Y ou don't want to go with too narrow a baguette or you wind up with the wrong ratio of soft, garlic-buttery
insides to crust. The baguettes with more body stay nice and moist throughout the baking and broiling. It's
actually hard to go wrong, I mean this is garlic bread we are talking about - but the kind of bread you choose
will define your final outcome.
I couldn't help leaving my little mark (and a bit of v isual flair) on the recipe, so I added lots of lemon zest and
chopped chives.

Recipes 2 Page 2168

head of garlic for each stick of butter.
1 loaf artisan French bread or wide baguette
1 - 2 heads of garlic
1 - 2 sticks of unsalted butter
1 bunch of chives (optional)
zest of one lem on (optional)
As told to me by my father. Slice that loaf of bread right up the m iddle so y ou have two halves (he uses his
serrated knife for this). Now set them on their backs, cut side up. Mince the garlic or push it through one of
those crushers - either way is fine. Now add it to the butter you should be m elting in a sm all saucepan.
(This is where he got really animated). Now take a basting brush (or any brush for that matter - pastry, etc) and
start slathering the garlic butter all across that bread. Really go for it, let it soak in. He then says to m e, "heck,
som etimes I ev en pour it on." (At which point I can't help but think that my mom would be m ortified). Make
sure y ou get all those garlic chunks evenly distributed. Now som etimes my dad makes a garlic bread in advance
and freezes it (don't ask). If y ou are going to freeze the bread for later, this is when you do it - y ou don't want to
bake, then freeze.
He recom mends the 'double-bake' as he calls it. This is when you bake at a standard temperature (350 degrees)
for 1 0 to 1 5 minutes to heat the bread (particularly if it is com ing out of the freezer), and then brown it off for
color under the broiler for a minute or two.
When the bread is finished broiling let it cool for a m inute or two. This is when I sprinkle with the lemon zest
and chives (and to be honest, I sprinkle a but of zest on the bread before it goes in the ov en too because I like
that roasted lemon flavor alongside the garlic. Slice and serve.
The short version of this recipe:
Cut, slather, bake, brown, slice.
Recipes 2 Page 2169

January 25, 2007
2:07 PM
Subject [Gourmet_Gourmand] George's Light Rye Bread

As long as I've known my friend George he has been an enthusiastic bread maker. George lives
in Carlisle, Mass, and when I go out there to visit his daughter and grandchildren George often
has a freshly baked loaf of rye bread for us to enjoy. This month George came to visit my family
in Carmichael and naturally, I put him to work, showing me the way he makes his rye bread. The
following is a recipe that will yield two loaves. Actually, I don't think one can easily learn to
make bread by reading about it. You have to get your hands in it and learn directly from
someone who can say, "See? This is the right consistency for the dough." If you are interested in
learning more about bread making there are a few links at the end of this post that you may find
useful.
As for the bread? It was wonderful. Light, soft inside, and a crusty crust. Dad doesn't like
caraway seeds so they were kept out. I love them so the next time I make this bread they're going
in.
Makes 2 loaves
2 packages active dry yeast
2 1/2 cups of warm water (just barely warm to the touch)
2/3 cup molasses
5 cups bread flour
2 cups rye flour
1 tablespoon salt
1/4 cup cocoa powder
2 Tbsp caraway seeds (optional)
Recipes 2 Page 2170

1 Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal
bowl.
2 Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of
baking flour, mixing into the yeast mixture after each addition with a wooden spoon.
3 Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix
it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat
surface and put the dough onto the surface.
Recipes 2 Page 2171

4 Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough
a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Kneed
additional bread flour into the dough until it reaches the right consistency. Kneed for 5-7
minutes, or until the dough is smooth and elastic.
5 Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets
coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature
until it has doubled in size, about an hour and a half.
Recipes 2 Page 2172

6 Gently press down on the dough so some of its air is released.
7 Kneed the dough a few turns and then divide it by cutting it in half with a sharp knife.
Recipes 2 Page 2173

8 Shape each half into loaf. Place dough loafs into either oiled bread loaf pans, or onto a flat
baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the
loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.
9 Let rise again, this time not doubling in volume, but rising by about half of its volume, about
45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf
pan if using a loaf pan.
10 If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least
half an hour before baking.
11 If baking on a stone, score the dough a few times on the top of the dough right before putting
it in the oven. Put dough in the oven. If you have a mister, mist the dough with a little water the
first 10 minutes of baking. Bake for 40-50 minutes, or until done. The bread should sound
hollow when tapped.
Links:
Rustico Cooking: Secrets of Italian Bread - a useful resource on bread making
The Other Side of Atkins - bread making notes from Smitten Kitchen
Ten Tips for Better Bread - tips from Farmgirl Fare
Recipes 2 Page 2174

January 28, 2007
11:10 PM
Subject [Gourmet_Gourmand] Potato and Onion Frittata

Serves 4; Prep time: 15 minutes; Total

time: 45 minutes
2 tablespoons olive
oil
1 large onion,
halved and thinly
sliced
1 baking potato (8
ounces), peeled
and thinly sliced
1/2 teaspoon dried

rosemary,
crumbled
Coarse salt and

ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf

parsley leaves
1. In a medium
(10-inch) nonstick
broilerproof
skillet, heat 1
Recipes 2 Page 2175

tablespoon oil
over medium heat.
Add onion, potato,
and rosemary;
season with salt
and pepper, and
toss to combine.
2. Cover skillet,
and cook 10
minutes; uncover.
Cook, tossing
mixture
occasionally, until
onion and potato
are tender, about 5
minutes.
3. Meanwhile, in
a medium bowl,
whisk together
eggs, egg whites,
parsley leaves, 3/4
teaspoon salt, and
1/4 teaspoon
pepper.
4. Heat broiler
with rack set 4
inches from heat.
Add remaining
tablespoon oil to
vegetables in
skillet. Pour egg
mixture into
skillet.
5. Cook on stove,
over low heat,
lifting mixture a
few times around
the edges with a
spatula to let egg
flow underneath.
Continue cooking
until frittata is
almost set in
center, about 10
minutes.
6. Place skillet
under broiler;
broil until frittata
is set and top is
lightly golden,
about 3 minutes.
Run a clean
Recipes 2 Page 2176

Run a clean
spatula around
edges to loosen,
then slide frittata
out onto a serving
plate, and cut into
wedges.
Per serving: 238

calories; 13.2
grams fat; 14.2
grams protein;
15.6 grams
carbohydrates; 1.6
grams fiber
Note: To store
extra yolks (for
custards or egg
washes), place
unbroken yolks in
water in a covered
container, and
refrigerate, up to 2
days. If you have
no use for them,
you can buy
unprocessed pure
egg whites in the
dairy section at
the market.
Recipes 2 Page 2177

Special Fried Rice
February 1, 2007
5:16 PM
Subject [Gourmet_Gourmand] Special Fried Rice

Special Fried Rice

Hands-on time: 5min; cooking time: around 20min; serves 4
150g (5oz) American long grain rice

2tbsp sesame oil
250g (9oz) frozen petits pois
250g (9oz) cooked peeled prawns
1 Cook the rice according to the packet instructions. Drain well.

2 Heat 1tsp sesame oil in a large non-stick frying pan. Pour in half the beaten
eggs and tilt the pan around over the heat for about 1min until egg is set. Tip
the omelette onto a warm plate. Repeat with 1tsp sesame oil and the
remaining beaten egg to make another omelette. Tip onto another warm plate.
3 Add remaining oil to the pan and stir in rice and peas. Stir-fry for 2-3min
until peas are cooked. Add the prawns.
4 Roll up the omelettes, roughly chop a third of one, then slice the remainder
into strips. Add the chopped omelette to the rice, peas and prawns, then cook
for 1-2min to heat through. Divide among four bowls, top with the sliced
omelette and eat immediately.
serving
Recipes 2 Page 2178

February 1, 2007
5:17 PM
Subject [Gourmet_Gourmand] Chicken and Mushroom Pies


Hands-on time: 20min, plus 20min chilling; cooking time: 55min–1hr 5min;
serves 4
2tbsp olive oil

1 leek, around 200g (7oz), finely sliced
2-3 garlic cloves, crushed
350g (12oz) boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes
200g (7oz) chestnut mushrooms, sliced
142ml carton double cream
2 level tbsp freshly chopped thyme
500g pack puff pastry
1 medium egg, beaten
1 Heat the oil in a pan and fry the leeks over a medium heat for 5min. Add
the garlic and cook for 1min.
2 Add the chicken and continue to cook for 8-10min. Add the mushrooms and
cook for 5min or until all the juices have disappeared.
3 Pour the cream into the pan and bring to the boil. Cook for 5min to make a
thick sauce. Add the thyme, then season well with salt and freshly ground
black pepper. Tip into a bowl and leave to cool.
4 Roll out the pastry on a floured board until it measures 33x33cm (13x13in).
Recipes 2 Page 2179

5 Brush the edges with water and spoon the mixture into the middle of each
piece. Bring each corner of the square up into the middle to make a parcel.
Crimp each edge to seal, leaving a small hole in the middle. Brush each pie
with beaten egg, put on a baking sheet and chill for 20min. Preheat the oven
to 200°C (180°C fan) mark 6 and cook for 30-40min.
serving
Recipes 2 Page 2180

Turkey Meatballs wit Pine Nuts and Golden
Raisins
February 3, 2007
2:18 PM
Turkey Meatballs wit Pine Nuts and Golden Raisins
Servings: About 3 dozen 2-inch meatballs
Description:
Ingredients: 1 ½ tablespoons extra-virgin olive

oil
1 medium onion, finely chopped (about ¾ cup)
½ teaspoon salt, plus more as needed
4 slices dried white bread from a sandwich or
big Italian loaf
1 to 2 cups milk
3 pounds ground turkey meat
3 large eggs, well beaten with a pinch of salt
1 ½ tablespoons porcini powder
½ teaspoon freshly ground black pepper, or to
taste
¾ cup golden raisins, plumped in warm water
and drained
¾ cup pine nuts, toasted in a dry skillet
1 cup or more all-purpose flour
2 cups or more vegetable oil
Salt for sprinkling
Spread the flour about ¼ inch deep in the
center of a baking sheet
Directions: Pour the olive oil into a medium

skillet, drop in the minced onions and sprinkle
with a pinch of salt, and set over medium-high
heat, stirring until they begin to sizzle. Lower
the heat and cook for 4 to 5 minutes, stirring
occasionally, until the onion is wilted and
slightly dry (but not colored). Scrape out of the
pan and let cool.
Break up the dry bread slices into pieces
roughly an inch or two across-you should have
almost 4 cups-and put them in a shallow bowl
or baking dish. Pour enough milk over to cover
them, and soak for 4 to 5 minutes. When the
pieces are completely soft, gather them in your
hands and firmly squeeze out all the milk; you
should have almost 1 cup of densely packed
moist bread. (Give the milk to your cat.)
Loosen up the turkey meat if it’s been
compressed in packaging; spread it out in a
Recipes 2 Page 2181

large mixing bowl. Pour the beaten eggs on
top, sprinkle on the parsley, porcini powder,
salt and freshly ground pepper. Scatter the
drained raisins and the pine nuts on the meat,
and then spread the cooled wilted onions on
top. Break up the clump of wet bread,
spreading little bits over the meat. Now fold,
toss and squeeze the meat and seasonings
together with your hands and fingers to
distribute all the ingredients evenly.
Spread the flour about ¼ inches deep in the

center of a baking sheet.
Pour vegetable oil into a large, heavy skillet or
sauté pan-12 inched in diameter if possible- to
a depth of at least 1/3 inch.
Scoop up a portion of meat with a small ice-
cream scoop, a large spoon or your fingers.
Lightly shape the meat between your palms
into 2-inch balls, a bit larger than golf balls (or
whatever size you like). Drop each ball onto
the floured baking sheet. Form and flour all the
meat into balls in this manner.
Set the skillet over high heat until the oil is very
hot. With tongs or a spatula, carefully transfer
meatballs to the pan, as many as you can,
leaving at least an inch or so between them.
Cook for a minute or two, until they’ve started
to brown on the bottom, then turn them
continuously-watch out for oil spatters-until
golden-crusted on all sides, about 6 minutes.
As they are done, transfer the fried balls to a
baking sheet, when all the meatballs are on the
tray, sprinkle salt lightly over them (just a
couple of punches in all).
Note: The meatballs will finish cooking in the
sauce; they are fried just until a golden crust
forms. So, if you intend to eat them as is
instead, be sure to fry them longer, until they
are cooked through.
Before frying the next batch, turn off the heat
and, with a fine meshed skimmer or strainer,
remove any browned bits from the oil. Add oil
if needed to restore the 1/3-inch depth, and
heat it up again. When all the meatballs are
fried, cook them with the sugo.
testme
Pasted from <http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=809>
Recipes 2 Page 2182

Chocolate Chunk Brownies
February 4, 2007
1:41 PM
Subject [Gourmet_Gourmand] Chocolate Chunk Brownies

Chocolate Chunk Brownies Makes 2 dozen
2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces
7 ounces unsweetened chocolate, coarsely chopped
2 3/4 cups sugar
4 large eggs
2 cups white-chocolate or milk-chocolate chunks (10 ounces)
1. Preheat oven to 350°. Coat a rimmed baking sheet with cooking spray.
Line the bottom of baking sheet with parchment paper. Coat parchment with
cooking spray; set aside. Whisk together flour, baking powder, and salt; set
aside.
2. Heat butter and unsweetened chocolate in a medium heatproof bowl set

over a pan of simmering water until almost melted. Remove from heat. Whisk
until mixture is smooth and slightly cool.
3. Transfer chocolate mixture to the bowl of an electric mixer fitted with the
whisk attachment. Add sugar. Beat on medium speed until smooth, about 3
minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce
speed to low. Gradually add flour mixture; beat until just combined. Stir in
chocolate chunks.
Recipes 2 Page 2183

still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.
Brownies can be stored in an airtight container at room temperature, up to 3
days.
Recipes 2 Page 2184

Basic Quesadillas
February 4, 2007
1:41 PM
Subject [Gourmet_Gourmand] Basic Quesadillas

Basic Quesadillas Makes 4 Try one of our favorite fillings: Orange-

Braised Pork or Chipotle Chicken. You will need slightly more oil if
you are using corn tortillas, as they absorb a bit more than the flour
variety.
8 corn or flour tortillas
2 cups grated cheese, like queso blanco or Monterey Jack
1 cup filling, room temperature (optional)
Sour cream, for serving (optional)
Tomato Salsa , for serving (optional)
Guacamole , for serving (optional)
1. Heat a skillet over medium heat, and add 1/2

teaspoon oil. When oil is hot, place 1 tortilla in pan;
sprinkle with 1/4 cup grated cheese, 1/4 cup filling, if
using, and another 1/4 cup grated cheese. Top with
second tortilla, and cook until cheese is melting and the
bottom of tortilla is golden brown. Flip, and cook until
golden on both sides, the cheese is melted, and the filling
hot.
2. To serve, cut quesadillas into wedges, and serve with

Recipes 2 Page 2185

Repeat with the remaining ingredients, serving each
quesadilla hot from the pan. (If you are feeding a large
group, keep the quesadillas warm in a 300° oven on a
baking sheet until ready to serve.)
Recipes 2 Page 2186

Rustic Guacamole
February 4, 2007
1:42 PM
Subject [Gourmet_Gourmand] Rustic Guacamole

Rustic Guacamole
2 to 3 serrano chiles, finely chopped
2 ripe avocados (preferably Hass), halved, pitted, and peeled
3 tablespoons fresh cilantro, coarsely chopped
1 small green zebra tomato (or any small ripe red tomato), seeded
and chopped
Tortilla chips, for serving
1. Stir together onion, chiles, and salt in a medium bowl.

Roughly mash avocados into onion mixture, leaving the
avocados very chunky. Stir in cilantro and tomato. Serve with
tortilla chips.
Recipes 2 Page 2187

Baked Potato Chips
February 4, 2007
1:43 PM
Subject [Gourmet_Gourmand] Baked Potato Chips

Baked Potato Chips
2 pounds russet potatoes, cut into 1/4-inch-thick slices
Coarse salt
1. Preheat oven to 400°. Lightly coat 2 rimmed baking

sheets with cooking spray; set aside. Put potatoes, oil, 1
tablespoon salt, and the cayenne in a large bowl; season
with pepper. Toss to combine.
2. Arrange potato slices on prepared baking sheets,

spacing them 1/4 inch apart. Bake, rotating sheets halfway
through, until potatoes are crisp and golden brown, about
30 minutes. Spread out potatoes on parchment paper; let
dry 5 minutes. Sprinkle with salt, if desired.
Recipes 2 Page 2188

February 4, 2007
1:44 PM
Subject [Gourmet_Gourmand] A Twist on Guacamole

I'm particular about how I like my guacamole. Restaurants are typically too cheap to do it right -
adding all sorts of ingredients to stretch the green gold. Pre-made guacamole products? Well,
they run the spectrum from not-very-good to outright inedible. I hate to say it, but it's a rare thing
to come across the perfect guacamole specimen.
Great guacamole starts with perfectly ripe avocados (I always have to remind myself to plan
ahead a day or two) - you'll know they are ready by cradling each candidate in your palm and
pressing confidently against the the pebbled skin with the pads of your fingertips. If the flesh
feels as if you might leave a faint mark, you likely have a good one. If the flesh feels as if it
might collapse beneath your grip, move to the next - over ripe. Some people prefer the button
test - you'll know an avocado is under ripe if you attempt to jostle the little stem button around a
bit and it won't budge. Falls right out? It might be too ripe.
Other things to consider:
Resist the urge to over mix guacamole, it should have lots of big chunks and unruly texture
bound together loosely with vibrant green avocado flesh. It is not a puree.
Tomatoes or no tomatoes? For the record, I'm against them. But more people than not use
chopped tomatoes in their guacamole. They might actually work nicely in this variation I'm
exploring today, but when I'm playing it straight - it's simply avocado, onions, garlic, lime and
salt.
White onions, not yellow. White onions deliver a clean, sharp onion flavor that is less sweet and
soft than your standard yellow onion. White onions cut through the richness of the avocado
nicely.
I've been thinking about a way to put a twist on traditional guacamole, without it ending up
gimmicky. I was after something familiar, yet different - a version of the chips/salsa/guac thing
that happens at various social gatherings but with a fresh interpretation. It also occurred to me
Recipes 2 Page 2189

Superbowl parties and that sort of thing. So, here's what I came up with - an Indian- inspired
variation of my favorite guacamole recipe. Instead of chips, I cut wedges of naan bread and
baked them off in the oven for a bit until they crisped up. I subtly spiced the avocado with cumin
and curry powder.
Feel free to add a chopped tomato if you like, a bit of cilantro might be tasty as well. Many
stores now sell reheatable naan bread - Whole Foods, etc. Totally fine for this recipe. Or, even
better, stop into your favorite local Indian restaurant and pick up a stack to use for dipping.
1 small white onion
4 avocados
1/2 lime
a few big pinches of cumin powder
a few big pinches of Indian curry powder
Garlic or plain naan bread, cut into wedges
Heat oven to 350 and bake the naan wedges for 10 minutes or so - just enough for them to crisp
up a bit.
In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous
squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don't
overdo it. Taste. Now start adjusting. Do you need a bit more lime? A bit more salt? Want a
stronger curry flavor? Go for it.
Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder
on top (a bit of chopped cilantro would look nice as well).
Makes one party platter.
Recipes 2 Page 2190

February 4, 2007
5:02 PM
Subject [Gourmet_Gourmand] BRAISED CHICKEN WITH ARTICHOKES AND PEAS

Chicken thighs are a natural for braising because they stay nice and
juicy. Plus, the dark meat is a good counterpoint to the sweetness of
peas and the slight acidity of the artichokes.

4 large chicken thighs with skin and bone (2 lb total)
1 teaspoon salt
1/2 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, rinsed, drained, and halved lengthwise
1 tablespoon chopped fresh flat-leaf parsley
Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2
teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time,
in flour, shaking off excess. Transfer to a sheet of wax paper as
coated.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high

Recipes 2 Page 2191
down first, turning over once, until deep golden brown, 6 to 8
minutes total. Transfer to a plate (chicken will not be fully cooked).
Add onion with remaining tablespoon oil to skillet and cook over
moderate heat, stirring, until golden brown around edges, about 6
minutes. Add wine and boil, stirring and scraping up any brown bits,
1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt.
Return chicken to skillet along with any juices from plate and bring to
a boil over high heat. Cover skillet and reduce heat, then simmer until
chicken is tender, about 25 minutes. Stir in peas and simmer, covered,
5 minutes.
Transfer chicken to a shallow serving dish. Stir parsley and

remaining 1/4 teaspoon pepper into artichoke mixture, then spoon
over chicken.
Makes 4 servings.
Gourmet
Quick Kitchen
January 2007
Recipes 2 Page 2192

February 4, 2007
5:03 PM
Subject [Gourmet_Gourmand] PISTACHIO SEMIFREDDO

1 1/2 cups shelled salted pistachios (6 1/2 oz)

1 cup sugar
6 large egg whites
2 cups chilled heavy cream
Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food
processor until very finely ground. Add remaining 1/2 cup pistachios
and pulse until just coarsely ground.
Beat egg whites in a bowl with an electric mixer at medium speed

until they just hold soft peaks. Beat in remaining 1/4 cup plus 2
tablespoons sugar, a little at a time, then increase speed to high and
beat until meringue just holds stiff, glossy peaks.
Beat cream with almond extract in a wide bowl with mixer at high
speed until it just holds soft peaks.
Fold meringue into cream gently but thoroughly, then fold in nut
mixture in same manner. Spoon into a 2-quart dish and freeze,
covered, until firm enough to scoop, about 4 hours. Let soften slightly
before serving.
Recipes 2 Page 2193

be of concern if salmonella is a problem in your area.
Makes 2 quarts.
Gourmet
January 2007
Recipes 2 Page 2194

February 4, 2007
5:05 PM
Subject [Gourmet_Gourmand] JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO

3 cups jasmine rice*

1/3 cup finely chopped peeled fresh ginger
4 1/2 cups low-salt chicken broth
3/4 teaspoon salt
1 large bunch fresh cilantro, 2 inches of bottom stems trimmed and
discarded, tops and remaining stems coarsely chopped
*For more information on this ingredient, click here.
Place rice in large sieve; rinse under cold running water until water
runs clear. Drain. Heat oil in heavy large saucepan over medium-high
heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add
rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over.
Bring to boil. Reduce heat to medium-low; cover and cook until rice is
tender, about 18 minutes. Remove from heat; let stand covered 10
minutes. Fluff rice with fork. Transfer to bowl and serve.
Makes 8 servings.
Bon Appétit
February 2007
Recipes 2 Page 2195

February 4, 2007
5:05 PM
Subject [Gourmet_Gourmand] Spaghetti in mushroom sauce with sausage

QUICK RECIPE
By Bill Daley
Chicago Tribune
Spaghetti and tomato sauce are a natural pairing, yes, but pasta can go
with sauces white, yellow, green or, as here, brown. This is a favorite
quick one-dish meal in winter.
Tips
Substitute ground beef meatballs or crumbled Italian sausage for the
breakfast sausage.
Skip the cream or use half-and-half for a lighter sauce. Or, if really
time-pressed, use commercially prepared brown gravy products.
Beverage pairing
A buttery chardonnay from California or a light Rhone red will
complement this pasta dish. Milk also worked fine when I was a kid.

Yield: 4 servings
Ingredients:
1 pound spaghetti
1 box (7 ounces) frozen breakfast sausage links
1 tablespoon butter
1 pound mushrooms, sliced
1 can (15 ounces) beef broth
2 tablespoons whipping cream
Recipes 2 Page 2196
1. Cook the spaghetti according to package directions; drain, reserve.

Meanwhile, brown the sausage according to package directions in a
large skillet over medium heat. Drain the links on paper towels;
reserve. Discard any remaining fat from the skillet; cut sausage into
slices.
2. Melt the butter in the skillet over medium-high heat. Add

mushrooms; cook, stirring, until the mushrooms are browned, about 6
minutes. Transfer mushrooms to a plate.
3. Add broth to skillet, scraping up the brown bits on the bottom.

Heat to a boil; reduce until slightly syrupy, about 5 minutes. Stir in
the mustard, cream and pepper. Reduce heat to low; return sausage
and mushrooms to pan. Simmer to combine flavors, about 2 minutes.
Place cooked spaghetti in a large bowl. Add sauce; toss to mix.
Sprinkle with parsley.

618 calories, 23% of calories from fat, 15 g fat, 6 g saturated fat, 32 mg
cholesterol, 94 g carbohydrates, 25 g protein, 1,207 mg sodium, 6 g fiber
Copyright © 2007
Recipes 2 Page 2197

February 4, 2007
5:06 PM
Subject [Gourmet_Gourmand] Comfort by the bowlful

By Russ Parsons
Los Angeles Times
And now we enter the soup season. In the face of such recent
challenges as being buffeted by freezing temperatures, battling the flu
or simply recovering from the lingering effects of holiday overeating,
there is nothing quite so restorative as a bowl of soup.
And there are few things that are easier to fix than a soup made just
from vegetables. No long simmering of meaty bones or tough cuts, no
complicated stocks. Build a vegetable base and then add water. That's
basically it. You don't even need to use broth -- as the vegetables
simmer they'll release their own.
A well-made vegetable soup has just about everything you could want
in a winter dish -- a balanced complexity of flavors, a soothing
warmth, just enough heft to sustain, and a surprising lightness despite
its big taste.
These soups are a pleasure, not a penance. Serve them with good
bread and cheese, and maybe some tangerines and cookies for dessert,
and you've got an incredibly satisfying meal.
Still, though they can be assembled with a fairly free hand, nothing
about the preparation of these soups should be haphazard. Like all
good cooking, a pot of soup needs to be carefully thought out.
For meat-eaters, the hardest part of making vegetarian soups is

coming up with a combination of ingredients that has enough
substance to make you feel like you've eaten.
Throw a bunch of root vegetables in a pot and you'll get something

that tastes pretty good -- think of first-course soups made from
puréed potatoes or carrots. But it will lack the body that can let a soup
be the center of a meal.

Recipes 2 Page 2198
The best solution is beans. Because they're naturally high in protein
and have a dense, meaty texture, beans fill in nicely, giving the
vegetables the balance they need.
Generally, the best soups are made by starting from scratch with
dried beans. As the beans soften during cooking, they release starch
that thickens the broth, giving it body and savor.
And starting with dried beans is not as much bother as you might
think. You don't need to soak them in advance; in fact, the texture of
the broth will be infinitely better if you don't. They do take a little
longer to cook this way, but usually less than three hours -- and for
almost all that time the pot is sitting by itself, bubbling merrily away
in the oven or on the stovetop.
Lentils are even easier. They'll cook in less than an hour and have a
pleasantly peppery, meaty flavor.
The most notable exception to the whole from-scratch thing is dried

garbanzo beans or chickpeas, which really do need to be soaked to get
the cooking time down from days to hours. Canned chickpeas are a
boon for soup and stew makers. Rinse them well to get rid of the
tinny-tasting canning liquid, and you'll be hard-pressed to tell them
apart from beans you took a couple of days preparing.
Leisurely cooking
After that, though, vegetable soups are a breeze. The actual

preparation isn't terribly demanding and it's leisurely paced. A half-
hour's worth of chopping and slicing is usually plenty. That's just
enough to make you feel like you're actually cooking without coming
close to crossing over into drudgery.
For the most part, you don't even need to pay that close attention.
Exact shapes and sizes of cuts aren't critical. No perfectly cubed
mirepoix here; chop the vegetables as neatly or as sloppily as you
wish. Just make sure that things with similar textures are cut in
similar sizes so they'll cook evenly.
And almost all of the actual cooking is done over low enough heat
that you'd have to take a mighty long nap to risk burning anything.
The white bean and fennel soup has a thick, rich-flavored broth that
comes mostly from the cooking liquid from the beans. What really
Recipes 2 Page 2199

sweet from the stewed bulbs, aromatic and herbaceous from the
chopped fronds, and nutty and caramelized from the quickly fried
wedges that are added as a garnish.
In the soup with winter greens and chickpeas, it's the braised greens
that give the dish its savor. The more kinds you use, the better the
broth will be. Prop a couple of toasted baguette slices in the bottom of
each soup bowl to soak it all up. A finishing grace note of grated
Parmigiano-Reggiano ties the whole thing together.
If you've ever wondered just how sweet cabbages and root vegetables
can be, try the minestra. Without the peppery flavor of the lentils, it
would be over the top. But along with a healthy swig of vinegar
cooked off at the end, they provide just the right balance.
Ladle it into a warm bowl. Sliver some good Gruyère onto slices of
bread and toast them until the cheese is browned and bubbling. Then
settle in.
White bean and fennel soup
Total time: About 2 hours, 45 minutes

Servings: 8
Ingredients
Olive oil
1 onion, diced
2 carrots, diced
2 fennel bulbs
1 pound dry Great Northern or cannellini beans
1 bay leaf
Salt
1/4 cup white wine
2 tablespoons best quality olive oil, divided, for garnish
1. Heat the oven to 350 degrees. Warm 2 tablespoons of olive oil in a

heavy soup pot over medium-low heat. Add the onion and carrots,
Recipes 2 Page 2200

2. Trim the branches and fronds from both bulbs of fennel; chop at
least one-third cup of the fronds, wrap tightly and refrigerate.
Quarter one bulb lengthwise and cut out the solid core. Dice and add
to the soup pot. Set the other bulb aside until later.
3. When the vegetables in the soup pot are softened and aromatic, stir
in the garlic and cook until fragrant, 2 or 3 minutes. Add the beans,
bay leaf and 8 cups of water. Cover and place in the oven to cook for 1
hour.
4. After 1 hour, remove the pot from the oven and stir in 1 1/2
teaspoons of salt. Return to the oven to finish cooking until the beans
are quite tender, another 45 minutes to 1 hour, 15 minutes. Cooking
time can vary quite a bit depending on the condition of the beans, so
begin checking after 30 minutes.
5. When the beans are tender, remove the pot from the oven. If there
are still just a few beans that are slightly chalky, that's OK -- leave the
pot covered for a while and they will finish cooking from the reserved
heat. If the soup loses too much moisture in the oven, add water as
needed to maintain a loose, soup-like consistency.
6. In a small skillet, heat one-fourth cup of olive oil over medium

heat. Quarter the remaining fennel bulb lengthwise, but do not trim
the core, so the fennel bulb will stay together. Fry the bulb until well
browned on all three sides, covering tightly in between turns to avoid
splattering. Remove the pan from the heat momentarily to carefully
add the wine, replace the cover, and cook until the fennel is tender,
about 10 minutes.
7. When the fennel is tender, remove it from the pan, sprinkle with
salt and cut each quarter in half lengthwise. Add these to the soup.
(The dish can be prepared up to this point a day in advance and
refrigerated, tightly covered.)
8. When ready to serve, warm the soup over medium heat in a

covered pot. Just before serving, stir in the reserved chopped fennel
fronds. Add freshly ground black pepper to taste and more salt if
necessary. Ladle the soup into warm, wide soup plates and finish each
with a drizzle of the best-quality olive oil. Serve immediately.
Nutrional information:
Each serving: 293 calories; 13 grams protein; 37 grams carbohydrates; 12
Recipes 2 Page 2201
sodium.
Soup with winter greens and chickpeas

Servings: 8
Ingredients:
1/4 cup olive oil

2 carrots, diced
1 stalk celery, diced
1 onion, diced
1 turnip, diced
1 pound chopped mixed greens (mustard, kale, turnip, etc.)
Salt
1/2 teaspoon minced rosemary
1 (16-ounce) can chickpeas, rinsed and drained
1/3 cup grated ParmigianoReggiano, or more, to taste plus additional
to pass at the table
16 slices baguette, toasted
1. In a heavy soup pot, warm the olive oil over medium-low heat. Add
the carrots, celery, onion and turnip, cover and cook until they have
softened and become aromatic, about 20 minutes. Stir in the garlic
and cook until fragrant, 2 or 3 minutes.
2. Add the mixed greens, a big handful at a time, stirring and giving
them time to soften and shrink before adding the next handful.
3. When all of the greens have cooked, add 8 cups of water, one-half
teaspoon salt, the rosemary and chickpeas. Bring to a simmer over
medium-high heat; cover and lower the flame to maintain a simmer.
Cook until the broth is deeply flavored, 45 minutes to 1 hour.
4. When ready to serve, stir in one-third cup Parmigiano-Reggiano

and season to taste with salt and pepper. Arrange two toast slices in
Recipes 2 Page 2202

the bottom of each warm soup bowl and ladle the soup over the top.
Sprinkle with more cheese to taste. Serve immediately, passing a
bowl of cheese to be added at the table.
Minestra of root vegetables
Total time: About 2 hours

Servings: 8
Ingredients:
2 leeks
1 onion, coarsely chopped
2 parsnips, coarsely chopped
1 rutabaga, coarsely chopped
2 big sprigs fresh thyme
1 bay leaf
1 pound Savoy cabbage
2/3 cup French green lentils
2 teaspoons red wine vinegar, or more, to taste
1. Trim the tough green tops of the leeks, leaving only the white stalk
behind. Cut each stalk in quarters lengthwise, cutting down to but
not through the root end. Rinse well under cold running water,
separating the layers of the leeks to get rid of any dirt that might be
hiding there. Thinly slice both leeks crosswise.
2. Melt the butter in a heavy 4- to 6- quart soup pot over medium-low

heat. Add the onions and cook until just softened, about 3 minutes.
Add the leeks, carrots, parsnips and rutabaga, cover tightly and cook
gently until the vegetables are bright in color, beginning to soften and
become aromatic, about 5 minutes. The vegetables do not need to be
Recipes 2 Page 2203
chopped to about the same size) and add them to the pot as you go
along. Add the garlic and cook about 2 to 3 minutes, until fragrant.
3. Place the thyme sprigs in the center of the bay leaf and fold the bay
leaf around them. Tie with string to hold together in a packet. Or you
can fold the bay and thyme in a square of cheesecloth and tie it
closed. Add the herb packet to the soup and cook for a minute or two.
4. Add 8 cups of water, 2 teaspoons of salt and a generous grinding of

black pepper. Raise the heat and bring to a simmer. Partially cover the
pot, leaving the lid ajar, and reduce the heat to maintain a sprightly
simmer. The liquid should be bubbling quickly, but not boiling
5. Cook until the vegetables have softened and their flavors have
married, about 1 hour. You should not taste any individual vegetable,
but a more complex combination of all of them.
6. Cut the cabbage in lengthwise quarters and cut out the solid core.
Cut each quarter in half lengthwise and then slice it about one-fourth
to one-half inch thick. When the soup vegetables are cooked, add the
cabbage to the pot and gently stir it in. Continue to simmer until the
cabbage is silky and sweet, about 30 minutes.
7. While the soup is cooking, in a separate medium saucepan, bring 6

cups of water and 1 tablespoon salt to a rolling boil. Add the lentils,
reduce the heat to a simmer and, with the cover slightly ajar, cook
until they are tender, about 45 minutes. Drain and set aside.
8. When you are almost ready to serve, remove the bay leaf bundle
from the soup. Raise the heat under the soup to a faster simmer and
add the lentils. Stir gently to avoid breaking up the root vegetables.
Stir in the vinegar and let the soup cook another minute or two to
lose the raw smell. Season with a generous grinding of black pepper.
Taste and adjust seasoning, adding more salt, pepper or vinegar as
needed, then ladle the soup into warm bowls. Serve immediately.
Recipes 2 Page 2204

February 4, 2007
5:07 PM

Makes about 3 dozen
1 teaspoon salt
1/2 cup packed dark-brown sugar
1 large whole egg, plus 1 large egg white
12 ounces semisweet chocolate chips (about 2 cups)
1. Preheat oven to 375°, with racks in upper and lower thirds.

Line two large baking sheets with parchment paper; set aside. In
a medium bowl, whisk together flour, baking soda, and salt; set
aside. In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter and both sugars on medium speed
until light and fluffy, about 3 minutes, scraping down the sides
of the bowl as needed.
2. Add vanilla, whole egg, and egg white. Beat on low speed
until well combined, scraping down sides of the bowl as needed,
about 1 minute. Add flour mixture in two batches; mix until just
combined. Mix in chocolate chips.
3. Shape 2 heaping tablespoons of dough at a time into balls

and place about 1 1/2 inches apart on prepared baking sheets.
Bake, rotating sheets halfway through, until cookies are golden
brown, about 18 minutes. Transfer parchment and cookies to a
wire rack to cool completely. Cookies can be kept in an airtight
container at room temperature for up to 4 days.
Note: This recipe adapted from Martha Stewart’s Baking

Handbook (Clarkson Potter, 2005)
Recipes 2 Page 2205

Corn Bread
9:03 PM
Subject [Gourmet_Gourmand] Corn Bread

To Reci pe Collectors 2; Lets Cook; Ba king Exchange; Recipe Favorites; Delicious Breads Group; Recipe Heaven; 1
Ba kery Ma dness; Bread Recipe; Christians Sharing Recipes; Simply Recipes; Our Recipe Swap; Recipes Are Us
Angeliques Kitchen; Recipe Oa sis; Addictied To Recipes; Cook Book Recipes; Bakery Shoppe; OIur Ki tchen Table
Corn Bread
Makes 12 servings
1 cup milk
1 large egg
1/2 cup sugar
1/2 teaspoon salt

round pan, 9x1 1/2 inches, or square pan, 8x8x2
inches, with shortening
2. Beat milk, margarine and egg in large bowl. Stir

in remaining ingredients all at once just until flour is
moistened (batter will be lumpy). Pour batter into pan
3. Bake 20 to 25 minutes or until golden brown and

toothpick inserted in center comes out clean

Corn Muffins: Grease bottoms only of 12

medium muffin cups, 2 1/2x1/4 inches with
shortening, or line with paper baking cups. Fill about
3/4 full
Timesaving Tip
Recipes 2 Page 2206

To get a heat start, measure the dry ingredients into a
plastic bag or a bowl, then seal cover, so they're
ready when needed
Recipes 2 Page 2207

9:41 PM
Subject [Gourmet_Gourmand] Southern Buttermilk Corn Bread

To Reci pe Collectors 2; Appetizer Dessert Ca rt; Fri ends Global Cooks; Wandas Recipe Exchange; Gourmet Gourmand;
In Hi s HandsHomemaking; Kri stys Ki tchen Korner; Al l Recipes Only; Da ily Recipes; Bread Recipes; Fri endly Recipe
Cc Reci pes Galore 2007; Lets Cook; Ba king Exchange; Recipe Favorites; Delicious Breads Group; Recipe Heaven; 1
Ba kery Ma dness; Bread Recipe; Christians Sharing Recipes; Recipes Recipes; Our Recipe Swap; Recipes Are Us

Prep: 10min; Bake: 30min
Makes 12 servings

1 1/2 cups buttermilk
1/4 cup vegetable oil or shortening
1 teaspoon sugar
1 teaspoon salt
2 large eggs

round pan, 9x1 1/2 inches, square pan, 8x8x2
inches, for 10 inch ovenproof skillet with shortening
2. Mix all ingredients. Beat vigorously 30 seconds.

Pour batter into pan
3. Bake round or square pan 25 to 30 minutes, skil-

et about 20 minutes, or until golden brown. Serve
warm
*If using self-rising flour, decrease baking powder to 1 teaspoon and

omit milk

Lighter Southern Buttermilk Corn Bread
For 3 grams of fat and 120 calories per serving, use fat-
free buttermilk, decrease oil to 2 tablespoons and sub-
the eggs
Recipes 2 Page 2208

the eggs
Cheesy Mexican Corn Bread
Decrease buttermilk to 1 cup. Stir in 1 can (about 8 ounces)

cream-style corn, 1 can (4 ounces) chopped green chilies, well
drained, 1/2 cup shredded Monterey Jack or Cheddar cheese
(2 ounces) and 1 teaspoon chili powder
Corn Sticks
Grease 18 corn stick pans with shortening. Fill about

7/8 full. Bake 12 to 15 minutes. Makes 18 corn sticks
Recipes 2 Page 2209

Fried Rice 101
3:22 PM
Fried Rice 101

From

3 tablespoons oil, divided
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry, or shrimp
1/2 cup frozen sweet green peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
Sliced green onions (optional)
C hopped almonds (optional)
Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly
scrambled. Rremove eggs from skillet; chop and set aside.
Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat,
poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4
minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired.
Southern Living, FEBRUARY 2005
This re cipe is subject to copyright protection and may not be reproduced without Southern Living's consent
Ins erted from <http://food.aol.com/food/recipefinder.dyn?action=printerFriendly&recipe_id=1025456#>
Recipes 2 Page 2210

3:25 PM

From

1 cup diced onion
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 (6 1/2-ounce) can minced clams, undrained
C hopped fresh parsley (optional)
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion
is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and
simmer 12 minutes or until potato is tender.
C ombine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to
saucepan, and bring to a simmer. C ook 2 minutes or until mixture begins to thicken, stirring frequently. Discard
bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
C ALORIES 184 (19% from fat); FAT 3.9g (sat 1.2g,mono 2.1g,poly 0.4g); PROTEIN 8.4g; C HOLESTEROL
Cooking Light, OC TOBER 1998
Recipes 2 Page 2211

3:26 PM

From
1 pound baking potatoes, cubed

2 teaspoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons bottled real bacon bits
Place potato cubes in a medium saucepan; cover with water, and bring to a boil. C ook 15 minutes or until very
tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper;
stir well. C ook over medium heat until thoroughly heated, stirring frequently.
Ladle soup into individual bowls; top with green onions and bacon bits.
Yield: 2 servings (serving size: 2 cups soup, 2 tablespoons green onions, and 2 teaspoons bacon
bits)
C ALORIES 364 (21% from fat); FAT 8.4g (sat 3.4g,mono 2.5g,poly 1g); PROTEIN 14.6g; C HOLESTEROL 23mg;
C ALC IUM 320mg; SODIUM 922mg; FIBER 3.8g; IRON 1.1mg; C ARBOHYDRATE 58.4g
Recipes 2 Page 2212

Bean and Bacon Soup
3:28 PM
Bean and Bacon Soup

From
3 bacon slices, chopped

1 cup chopped onion
1 tablespoon chili powder
1 1/2 teaspoons dry mustard
1 1/2 cups water
1 tablespoon dark molasses
2 (15-ounce) cans cannellini beans or other white beans, drained
1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained
C ook bacon in a large saucepan over medium -high heat until crisp. Remove bacon from pan, reserving 2
teaspoons drippings in pan.
Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining
ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.
C ALORIES 361 (28% from fat); FAT 11.2g (sat 3.8g,mono 4.6g,poly 1.7g); PROTEIN 20g; C HOLESTEROL
Ins erted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=491529 >
Recipes 2 Page 2213

Challah Braid
10:55 PM
Subject [Gourmet_Gourmand] Challah Braid

To Reci pe Collectors 2; Appetizer Dessert Ca rt; Fri ends Global Cooks; Recipe Favorites; Delicious Breads Group; Recipe
Hea ven; 1 Ba kery Ma dness; Bread Recipe; Chri stians Sharing Recipes; Recipes Recipes; Friendly Recipe Swap;
Reci pes Are Us
Cc Reci pes Galore 2007; Lets Cook; Fa v Recipe Exchange; Share Recipes Friends; Cooking Wi th Haggermaker;
Angeliques Kitchen; Recipe Oa sis; Addictied To Recipes; Cook Book Recipes; Simply Recipes; OIur Kitchen Table
Challa Braid
Prep: 30 min; Proof: 2 hr 50 min; Bake: 30 min
Makes 1 braid, 16 slices
2 1/2 to 2 3/4 cups all purpose or bread

flour
1 package regular or quick active dry yeast
1 teaspoon salt
3/4 cup water
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
Poppy seed
1. Mix 1 1/4 cup of the flour, the yeast, sugar and

salt into large bowl. Heat water and 1 tablespoon oil
until very warm (120 to 130 degrees). Add water mixture to
flour mixture. Beat with electric mixer on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1
minute, scraping frequently. Beat in 1 egg, until smooth. Stir
in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead

about 5 minutes or until smooth and elastic. Place in
greased bowl and turn greased side up. Cover and let
rise in warm place 1 1/2 to 2 hours or until double. Dough
is ready if indention remains when touched
3. Lightly grease cookie sheet with shortening
4. Punch down dough and divide into 3 equal

parts. Roll each part into a rope, 14 inches long. Place
ropes cclose together on cookie sheet. Braid ropes
Recipes 2 Page 2214

let rise in warm place 40 to 50 minutes or until double
5. Heat oven to 375 degrees. Mix egg yolk and 2 table-

spoons water; brush over braid. Sprinkle with poppy
seed
6. Bake 25 to 30 minutes or until golden brown.

Check bread at 15 minutes and tent with aluminum
foil if it seems to be browning too quickly. Remove
from cookie sheet to wire rack; cool

Recipes 2 Page 2215

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE Recipe at
Epicurious.com
2:07 AM
BOMBAY SLIDERS WITH GARLIC CURRY SAUCE

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.
1 cup mayonnaise, divided

6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
2 pounds ground turkey

3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt

12 small dinner rolls, cut horizontally in half, lightly toasted
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing
sliders.
Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do
not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil
and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before
turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.
Makes 4 servings.
Bon Appétit
March 2007
Recipes 2 Page 2216

SPICED BEEF STEW WITH CARROTS AND MINT Recipe at
Epicurious.com
2:09 AM
SPICED BEEF STEW WITH CARROTS AND MINT

This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in
minutes instead of hours.

12 ounces beef tenderloin, cut into 1-inch cubes
1 cup sliced shallots (about 3 large)
8 ounces peeled baby carrots
1 1/2 teaspoons pumpkin pie spice
1 tablespoon all purpose flour
2 1/2 cups beef broth
1/3 cup chopped fresh mint, divided
Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired
doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots
and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to
medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to
taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve. One serving contains the
following: 568.44 Calories (kcal), 57.5% Calories from Fat, 36.33 g Fat, 10.34 g Saturated Fat, 110.53 mg Cholesterol, 19.64 g Carbohydrates, 5.68 g
Dietary Fiber, 8.07 g Total Sugars, 13.96 g Net Carbs, 37.16 g Protein.
Makes 2 servings.
Bon Appétit
March 2007
Recipes 2 Page 2217

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT Recipe at
Epicurious.com
2:10 AM
PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic
flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.
For Halibut
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 oz each)
1 cup whole milk
1/3 cup shelled pistachios (preferably Turkish), finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
For Spicy yogurt

1 cup thick Turkish or Greek yogurt (8 oz)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
2 teaspoons dried maras pepper
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. 3Meanwhile, stir together pistachios and cornmeal in
a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio
mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked
through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.
Serve fish with spicy yogurt on the side.
Cooks' note: If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of
paper towels, chilled, 1 hour.
Makes 4 servings.
Gourmet
February 2007
Recipes 2 Page 2218

Oatmeal-Raisin Cookies - diabetic kids
January 10, 2007
3:59 PM
Subject [vegetarian_group] Oatmeal-Raisin Cookies - diabetic kids

To AAA my group
(makes about 3 dozen)
canola cooking spray

1cup (140 g ) unbleached all-purpose flour
1/2teaspoon (2.5 ml) baking soda
1/4teaspoon (1.25 ml) ground cinnamon
1/8teaspoon (0.6 ml) salt
1/2cup (1 stick/100 grams) margarine, at room temperature
3/4cup (145 g) light brown sugar
2tablespoons (24 g) granulated sugar
1large egg
2tablespoons (30 ml) 1% milk
1/2teaspoon (2.5 ml) vanilla extract
1 1/2cups (120 g) rolled oats
1/2cup (52 g) dark raisins
Preheat oven to 350°F (180 °C), Gas Mark 4. Lightly coat a large cookie
sheet with cooking spray.
Onto a piece of waxed paper, sift together the flour, baking soda, cinnamon,
and salt. Set aside.
Using an electric mixer, cream the margarine and both sugars until light and
fluffy. Add the egg, milk, and vanilla. Beat well. Gradually add the flour
mixture, 1/4 cup at a time, beating after each addition.
By hand, stir in rolled oats and raisins. Drop by rounded teaspoonfuls onto
prepared cookie sheet at least 2 inches apart. Bake until golden brown,
about 10 to 12 minutes. Transfer cookies to racks to cool.
Per 2-cookie serving:155 calories (33% calories from fat), 2 g protein, 6 g
total fat (1.0 g saturated fat), 24 g carbohydrates, 1 g dietary fiber, 12
mg cholesterol, 119 mg sodium
Diabetic exchanges:1 1/2 carbohydrate (bread/starch), 1 fat
Recipes 2 Page 2219

January 10, 2007
3:59 PM
Subject [vegetarian_group] Green Beans With Nuts And Lemon

Green beans have never been a favroite of mine but I sure do eat them fixed this way.
Fawnette.
1 1/2 pounds green beans, trimmed

1 1/2 teaspoons grated lemon zest or to taste
1/3 cup hazelnuts, walnuts or almonds, toasted until
golden and chopped fine
salt to taste
freshly-ground black pepper to taste
In a kettle of boiling salted water, cook beans until

just tender, 3 to 8 minutes. Drain beans in a colander
and in a large bowl toss while still hot with oil,
zest, nuts, and salt and pepper to taste. Beans may be
made 1 day ahead and chilled, covered. Reheat beans,
preferably in a microwave. Serves 8.
__________________________________________________________
Recipes 2 Page 2220

January 10, 2007
3:59 PM
Subject [vegetarian_group] Oriental Noodles with Vegetables

To GROUP
1 Pkg. Chinese Egg noodles

1/2 Green pepper, diced
1 1/2 tb Vegetable oil
1/2 tb Soy sauce
1/2 Garlic clove, sliced/peeled
1/2 tb Sesame oil
1/2 Chopped onion
1 tb Crushed Peanuts
1 Sliced carrot
Cook the noodles in boiling water for 7 minutes. Drain

well. 2. Heat
the oil in a Wok and stir fry the Garlic and ginger
for 1 minute. Add
the onion and stir fry for 2-3 minutes. Add the
pepper, and carrot and
stir fry for 2-3 minutes. 3. Add the noodles and cook
for 2-3 minutes.
Stir in the soy Sauce and sesame oil and sprinkle with
the peanuts.
Serve. Serves 4.
Love is like oxygen

Love gets you high
__________________________________________________________
Recipes 2 Page 2221

January 10, 2007
3:59 PM
Subject [vegetarian_group] Cajun Mayonnaise For Artichokes

To veg-gourmet; world-class-cooks@yahoogroups.com; gour pesco; gour-world; gourmet-meat;
vegetarian_group@yahoogroups.com
1/2 cup mayonnaise

1/2 cup plain non-fat yogurt
2 pinches cayenne pepper or more to taste
1 pinch freshly ground black pepper
Combine all the ingredients in a small bowl and stir

well. Cover and refrigerate for at least 24 hours
before serving so that the flavors are completely
blended.
__________________________________________________________
Recipes 2 Page 2222

Almond Honey Cake
January 10, 2007
3:59 PM
Subject [vegetarian_group] Almond Honey Cake

Almond Honey Cake
1 cup strong coffee

1 3/4 cups honey
1/2 cup currants
3 tablespoons brandy (optional)
1/4 cup corn oil
1 1/4 cups light brown sugar -- packed
4 eggs
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup almonds -- sliced
1 tablespoon lemon peel -- grated
1/4 cup ground almonds
Makes 2 large loaves
Combine coffee and honey in saucepan; bring to a

boil. Set aside to cool. Plump currants in brandy; set aside. Blend
oil, brown sugar and eggs thoroughly in a large mixing bowl. Combine
flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and
nutmeg. Add flour mixture and coffee mixture alternately to egg mixture.
Fold in sliced almonds, currants with brandy and lemon peel. Grease
two 9 x 5-inch loaf pans; sprinkle with ground almonds. Pour in batter.
Bake in preheated 300 F. oven 1 hour, or until cake springs back to touch
or is dry when tested with a toothpick. Cool on rack to room
temperature; turn onto serving plate. (To freeze, wrap in foil and pack in
plastic bags.)
________________________________________
Recipes 2 Page 2223

January 10, 2007
3:59 PM
Subject [vegetarian_group] Gingerbread Pancakes

Makes 18 pancakes
3 cups buttermilk pancake mix
3 tablespoons sugar
3 tablespoons ground cinnamon
1 1/4 teaspoons ground allspice
1/2 teaspoon ginger
2 1/2 cups water
Orange Marmalade Syrup

:Yields: 1 cup
2/3 cup pure maple syrup 1/3 cup orange marmalade
Combine ingredients in a small saucepan and bring to a
boil, stirring constantly.
Combine dry ingredients in a large bowl, and make a

well in center of mixture.
Add water to dry ingredients, stirring just until
moistened. May need to add some more milk-batter
should not be too thick.
Spoon about 2 tablespoons batter onto a hot, lightly
greased griddle.
Cook pancakes until tops are covered with bubbles and
edges look cooked; turn and cook other side.
Serve with Orange Marmalade Syrup
__________________________________________________________
Recipes 2 Page 2224

January 10, 2007
3:59 PM
Subject [vegetarian_group] Spicy Pumpkin Cookies

To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; gourmet -garden-of-good-
ea tin@ya hoogroups.com; quick_vegetarian2@yahoogroups.com; Recipes_galore2007@yahoogroups.com;
Reci pes_USA@yahoogroups.com; gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com;
theferalvegetarian@yahoogroups.com; vegetarian_group@yahoogroups.com

Yields: About 2 and 1/2 dozen.
Ingredients:
1 /4 cup Soft Butter or Margarine
1/2 cup Light Brown Sugar
1/2 cup Cooked, strained Pumpkin (or canned)
1 Egg
1 cup Flour
1/2 cup Raisins
1/2 cup Chopped Almonds (or Walnuts)
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1/4 cup Diced, Candied Orange Peel
Preparation Directions:
Pre-heat oven to 350 degrees.
Sift flour with Baking Powder, Cinnamon, ginger, nutmeg and salt and set
aside.
In a large mixing bowl, beat butter and sugar until fluffy. Beat in egg
and pumpkin.
Stir in flour mixture. Add in nuts, orange peel and raisins, mixing
well.
Drop rounded teaspoonful of dough onto a cookie sheet. Flatten slightly

with spoon. Bake 20 minutes.
Serving Tips and Suggestions:
Sprinkle lightly with Confectionery sugar.
Add candy sprinkles before baking.
__._,_.___
Recipes 2 Page 2225

January 10, 2007
3:59 PM
Subject [vegetarian_group] Garlic Mashed Potatoes

To AAA my group
2 pounds red potatoes

1 pound soft butter
5 ounces Romano cheese - I sometimes use plain American cheese.
Salt to taste
1/4 cup chopped garlic
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix
on low speed until potatoes are mashed.
NOTE: Tiny Really likes these.
Recipes 2 Page 2226

January 10, 2007
3:59 PM
Subject [vegetarian_group] STRAWBERRY MANGO SMOOTHIE


Serves 4
1 cup strawberries, stems removed

1 medium mango, peeled and cut into 1/2-inch cubes (about 1 cup)
2 cups freshly squeezed orange juice
Place strawberries and mango on prepared sheet in a single layer.
Place baking sheet in freezer until fruit is frozen, about 2 hours.
Place orange juice, strawberries, and mango in blender.
Process until smooth. Serve immediately.
__._,_.___
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Recipes 2 Page 2228

January 10, 2007
4:39 PM
Subject [Gourmet_Gourmand] CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST

Caramelized almonds and a sprinkling of fleur de sel take this right

over the top.
Crust
1/2 cup slivered almonds, toasted, cooled
1/4 cup sugar
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Pudding
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk, divided
3 large egg yolks
1 cup sugar
1/3 cup water
Topping
Recipes 2 Page 2229
Topping
2/3 cup sugar
1/3 cup water
1 cup slivered almonds
1/2 cup chilled heavy whipping cream

1/2 tablespoon powdered sugar
Fleur de sel*
*A type of sea salt; available at some supermarkets and at specialty foods

stores.
For crust:
Butter 9-inch-diameter tart pan with removable bottom. Combine
almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour,
powdered sugar, and salt; blend 5 seconds. Add butter and blend,
using on/off turns, until coarse meal forms. Add egg yolk and blend
until moist clumps form, about 30 seconds. Knead dough into ball.
Transfer 1/4 cup dough to small bowl and reserve for another use.
Press remaining dough evenly onto bottom and up sides of prepared
pan. Pierce bottom all over with fork. Cover pan with foil and freeze
crust at least 1 hour and up to 1 day.
Preheat oven to 375°F. Bake crust uncovered until deep golden brown,
checking often and pressing sides and bottom with back of fork
during first 15 minutes when crust puffs or bubbles, about 20 minutes
total. Cool completely.
For pudding:
Place cornstarch and salt in medium bowl. Gradually add 1/4 cup
milk, whisking until cornstarch dissolves. Whisk in egg yolks.
Stir sugar and 1/3 cup water in heavy large saucepan over medium-
high heat until sugar dissolves. Bring to boil, brushing down pan sides
with wet pastry brush. Boil without stirring until syrup is deep
amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk
(mixture will bubble). Whisk until caramel bits dissolve. Slowly
whisk hot milk mixture into yolk mixture; return to same pan.
Whisk until pudding thickens and boils, about 2 minutes. Remove
from heat. Whisk in butter and vanilla. Transfer to crust. Chill
uncovered until cold and just firm, at least 3 hours. Do ahead Can be
made 1 day ahead.
For topping:
Recipes 2 Page 2230
For topping:
use nonstick) over medium-high heat until sugar dissolves. Bring to
boil, brushing down pan sides with wet pastry brush. Boil without
stirring until syrup is medium amber color, about 7 minutes. Add
almonds and stir to coat evenly with caramel. Immediately scrape
coated almonds onto sheet of foil. Working quickly with 2 forks,
separate almonds and spread out in single layer. Cool completely. Do
ahead Let almonds stand at room temperature up to 6 hours or cover and
chill up to 1 day. Break almonds into small clusters before using.
Press bottom of pan up, releasing tart. Whisk cream, powdered sugar,
and vanilla in bowl until peaks form; spread over tart. Sprinkle
almond clusters with fleur de sel. Garnish tart with clusters.
Bon Appétit
January 2007
Dorie Greenspan
Recipes 2 Page 2231

Rosemary Pasta in Butter Roasted
Garlic Sauce
January 10, 2007
5:47 PM
Rosemary Pasta in Butter Roasted Garlic Sauce
Serving pasta while still hot takes precedence over styling it to be beautiful. Twirl the pasta
only if you are serving no more than four people, or if you have an assembly line of friends in
the kitchen to help.
Serving: 6 as first course or 4 as main course
1 pound spaghetti
1⁄2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
1⁄4 cup grated Parmesan cheese, more for the table
Cracked black pepper to taste
In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The
butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add
the garlic and continue cooking for 2 minutes.
Add chicken stock and the chopped rosemary. Increase the heat to medium-high and cook
until reduced by a third, about 6 to 8 minutes. Meanwhile, in a large pot, add 3 quarts of
water and about 3 tablespoons sea salt or Kosher salt and bring to a full rolling boil. Add the
spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander
and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the
cheese, mix well until the butter is incorporated. Adjust seasoning with salt and pepper to
taste.
Serve in a large bowl, family style, or place about 1 cup of pasta in a large mug or small bowl.
Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug
steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and
immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra
cheese and rosemary sprigs.
Source: Rori Trovato
Recipes 2 Page 2232

PHOTO CREDIT: Luca Trovato
Recipes 2 Page 2233

Yummy Hummus
January 10, 2007
11:26 PM
Subject [vegetarian_group] Yummy Hummus

Yummy Hummus
1 can chickpeas (garbonzo beans)

1-2 heaping tablespoons tahini
2-3 cloves garlic
juice of one lemon
1/2 cup vegetable stock (for the consistency you would like to make) your choice of herbs (optional)
Place all ingredients except the vegetable stock into a food processor or blender. Turn machine on, add
1/2 cup vegetable stock to start, blend thoroughly. Add more vegetable stock, a little at a time to
achieve the consistency you would like. Hummus can be a very thick or thin dip. Your choice. Serve with
fresh raw veggies, or toasted pita bread, rice cakes, etc. It's also great on top of brown rice or other
cooked grains such as quinoa, kamut, or spelt.
Hummus and Pesto Recipes
Recipes 2 Page 2234

January 11, 2007
8:43 PM
Subject [vegetarian_group] Crispy Scallion-Potato Pancakes

To VG

Serve these as an appetizer: Make silver dollar-sized pancakes by using a teaspoon, and then top them
with a dab of crème fraîche . Or, top with dollops of salsa and sour cream.
Or serve alongside scrambled eggs or your favorite omelet.
1 onion
2 large eggs
4 potatoes, peeled and shredded
1 or 2 yams, peeled and shredded
salt and freshly ground black pepper to taste
2 tablespoons flour
oil for frying
sour cream or crème fraiche for serving
In a large mixing bowl, beat eggs together until smooth and fluffy.
Grate potatoes, yam and onion. Squeeze as much liquid as possible from the mixture.
Combine the mixture with beaten eggs; add flour, salt and pepper. Divide into four equal parts.
In a large non-stick skillet, heat oil over medium-high heat. Pour 1 tablespoon batter into the skillet to
test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon the batter into the
skillet, about 1 or 2 tablespoon per pancake, leaving a little room between each one.
Flatten them with the back of a spoon and use the spatula to round the sides, if necessary. Fry the
pancakes for 2 to 3 minutes, or until they are golden brown on the bottom, then turn them and brown
the other side, about 2 more minutes.
Recipes 2 Page 2235

January 11, 2007
8:44 PM
Subject [vegetarian_group] Low-Fat Winter Fruit Granola - 2 pts

Cc Fl ex_Core_Recipes@yahoogroups.com; Recipe_Exchange_For_Weight_Watchers@yahoogroups.com;
wei ght_watchers_recipes@ya hoogroups.com; -RestaurantClassics@yahoogroups.com; copycat-recipe-
fa natics@yahoogroups.com
@@@@@
4 cups regular rolled oats
1/4 cup unprocessed wheat bran
1/3 cup maple syrup
1/2 cup chopped dried pears or apples
1/4 cup dried cranberries
2 tablespoons chopped crystallized ginger
Combine the oats and bran on a large baking sheet.
In a small pan over medium heat, stir in the canola oil, maple syrup, and vanilla and almond extracts.
When the mixture begins to bubble, pour it over the oat mixture and mix well.
Bake for 10 minutes. Add the almonds and stir the mixture thoroughly.
Continue to bake until the oats and almonds are lightly toasted, about 10 minutes more, stirring again
halfway through.
Stir in the pears, cranberries, dates, and ginger.
Bake until the oats are crisp, about 5 minutes longer.
Remove the pan from the oven and stir the mixture. Let the granola cool for 5 minutes, then stir again.
When completely cool, store the granola in an air-tight container for up to 4 weeks.
Makes about 6 cups or 24 ¼-cup servings
Per ¼ cup, about: Calories: 108, Protein: 3 g, Carbohydrate: 19 g, Dietary Fiber: 2 g, Total Fat: 3 g,
Saturated Fat: 0 g, Cholesterol: 0 mg, Calcium: 19 mg, Sodium: 2 mg.
Source: The Best Life Diet by Bob Greene. Copyright © 2006 by Bestlife Corporation.
Recipes 2 Page 2236

The fat content of most commercial granolas is off the charts. Not so this homemade version, which
calls for only a small amount of heart- healthy canola oil.
-----
Recipes 2 Page 2237

January 12, 2007
1:50 PM
Subject [vegetarian_group] One Step Potato-Zucchini Pancakes

1 onion, quartered
2 eggs
1 Baking Potato about 1/2 lb, peeled and cut into chunks(rinse after cutting up to remove excess starch)
2 small Zucchini, cut into chunks
1/2 t. salt
2 T. All Purpose Unbleached Flour
Canola or Peanut oil for Frying
In a food processor fitted with the metal blade, combine the onions, eggs, and puree until smooth and
fluffy. Add the potato and zucchini and, using off-on pulses, process the mixture until finely chopped but
still retaining some texture, Add salt and flour and briefly process to combine. Do not over process. Pour
the batter into a bowl.
Preheat an over to 300 F degrees. Line a baking sheet with a double layer of paper towels. Pour oil to a
depth of 1/2 inch into a large frying pan over medium-high heat. Spoon 1 tablespoon of the patter into
the pan to
test the oil. The batter should hold together and begin to brown. When
the oil is hot enough, working in batches, form pancakes by spooning tablespoons of batter into the
frying pan. Make sure the pancakes do not touch. Flatten the pancakes with a spatula to about 3 inches
in diameter.
Use the spatula to round and smooth the edges, if necessary. Fry until golden brown on the first side,
3-4 minutes. Flip and fry on the second side until golden brown 3-4 minutes longer.
Transfer the pancakes to the paper towel-lined baking sheet to drain oil and place in the oven until all
are cooked. Arrange on a warmed platter and serve immediately with applesauce on the side.
Recipes 2 Page 2238

January 12, 2007
1:51 PM
Subject [vegetarian_group] Triple Bean and Artichoke Salad

15 oz. can Great Northern Beans, Drained

15 oz can Black-eyed Peas, drained
4 scallions, chopped - green and white portion
3-4 Garlic cloves, minced
1/4 c. Parsley, chopped (fresh is best)
2 t. Basil
15 oz. can of Chickpeas/Garbanzos, drained
14 oz. can Artichoke hearts, quartered and drained.
2 large tomatoes, diced
3 T. Lemon Juice
2 t. oregano
1 T. sugar(optional)
Combine all ingredients in a mixing bowl. Chill for one hour before serving to allow the flavors to mingle.
Recipes 2 Page 2239

January 13, 2007
10:11 PM

From
Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-
sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed
vegetable.
Marinade:
1 teaspoon cornstarch
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
Stir-Frying Oil:
Sauce:
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sugar
2 1/2 tablespoons low-sodium soy sauce
1 tablespoon Chinese black vinegar or Worcestershire sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic (about 7 cloves)
Remaining Ingredients:
1 1/2 cups drained, sliced water chestnuts
1 cup (1/2-inch) sliced green onion tops
3/4 cup unsalted, dry-roasted peanuts
6 cups hot cooked long-grain rice
To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20
minutes.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-
high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove
from pan; set aside.
To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon
sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2
tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds.
Add broth mixture, and cook 1 minute or until thick, stirring constantly.
Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1
minute or until thoroughly heated. Serve over rice.
Recipes 2 Page 2240

Yield: 6 servings (serving size: 3/4 cup stir-fry and 1 cup rice)
CALORIES 590 (25% from fat); FAT 16.7g (sat 2.7g,mono 6.8g,poly 6g); PROTEIN 36.9g;
CARBOHYDRATE 71.4g
Recipes 2 Page 2241

January 13, 2007
10:11 PM

From
Hoisin sauce forms the base of this simple barbecue sauce seasoned with garlic. The
Cantonese are particularly fond of using it with barbecued chicken, duck, and pork.
Barbecue sauce:
2 tablespoons brown sugar
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup
sauce in a large bowl; cover and chill remaining barbecue sauce.
Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator
8 hours or overnight.
Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with
cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake
an additional 20 minutes or until done. Discard marinade.
Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook
until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce)
CALORIES 241 (23% from fat); FAT 6.1g (sat 1.5g,mono 1.9g,poly 1.8g); PROTEIN 26.6g;
CARBOHYDRATE 17.8g
Recipes 2 Page 2242

PESTO PERFECTO
January 13, 2007
10:24 PM
Subject [vegetarian_group] PESTO PERFECTO

PESTO PERFECTO
2 cups fresh basil leaves, throughly washed and patted dry

4 good size garlic cloves, peeled and chopped
1 cup pine nuts
1 cup virgin olive oil
1 1/4 cups freshly grated Pecorino Romano cheese Salt to taste Pepper to taste
Place basil, garlic and pine nuts in food processor and chop finely.
Leave
processor running and add olive oil in a slow steady stream through feed tube. Turn off the processor.
Remove top and add cheese, a sprinkle of salt and a good grinding of pepper. Replace top, and process
to combine ingredients. Store in freezer or refrigerator in clean jars.
Yield: about 3 cups
Prep Time: 20 minutes
____________________________________________________________________________________
Recipes 2 Page 2243

Eggplant Parmesan
January 13, 2007
10:38 PM
Subject [vegetarian_group] Eggplant Parmesan

2 - 3 Medium Eggplants
For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes I don't know what kind she gets but 1 can has
balsamic vinegar and the other has garlic.
Salt & Pepper
Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle
with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a
plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the
eggplant drain in the sink for about 45 minutes.
Pat the eggplant dry.
While the eggplant is drying, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion
and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt
pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add
the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet.
Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the
eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been
browned.
Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the
bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a
little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of
equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice.
Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the
eggplant until bubbly and lightly browned, about 35 to 40 minutes.
Like I said I don't know the originator but whomever it was a big thank you.
Recipes 2 Page 2244

January 13, 2007
10:40 PM
Subject [vegetarian_group] Roasted Onions, Potatoes And Spinach

To vegeta rian_group@yahoogroups.com; gourmet-garden-of-good-eatin@yahoogroups.com

2 large onions, halved and peeled
1 1/2 pounds red potatoes, scrubbed
2 garlic cloves, peeled, and partially crushed
1 bay leaf
1 teaspoon chopped fresh rosemary
2 tablespoons low-sodium vegetable broth or water
4 cups spinach, rinsed, chopped
Preheat oven to 400 degrees. Lightly oil large roasting pan.
Trim off ends of onions. Cut into wedges, slicing end to end. Place in large bowl and separate somewhat,
leaving a couple of onion layers attached with each wedge.
Cut potatoes into large wedges; add to onions in bowl. Add garlic, oil, vinegar, bay leaf, rosemary and
salt and pepper to taste; toss to coat. Transfer vegetables to prepared pan and spread in single layer.
Sprinkle with vegetable broth.
Roast vegetables 30 minutes, stirring once or twice and adding water, if necessary. Add spinach and mix.
Roast 10 minutes. Vegetables will be tender and golden when done. Serve warm.
Serves 6.
---------------------------------
Recipes 2 Page 2245

January 13, 2007
10:48 PM
Subject [vegetarian_group] Banana Chocolate Chip Cookie

3 cups Flour
1 cup Sugar
1/4 teaspoon Baking Soda
3/4 teaspoon Salt
2/3 cup Shortening
2 Eggs
1 cup Mashed Ripe Bananas
1 teaspoon Vanilla
1 Bag (12oz.) Chocolate Chips
Combine first 5 ingredients in bowl.

Add Shortening and mix well
Add eggs, bananas, vanilla and beat thoroughly.

Fold in chocolate chips and drop by tsp. on greased cookie sheet
Bake 375 for 10 min.
Recipes 2 Page 2246

Chorizo Sausage and Potato Pan Fry
January 17, 2007
8:19 AM
Subject [Gourmet_Gourmand] Chorizo Sausage and Potato Pan Fry

Chorizo Sausage and Potato Pan-fry

Hands-on time: 10min; cooking time: 30min; serves 4
2tbsp olive oil

450g (1lb) potatoes, cut into 2.5cm (1in) cubes
2 red onions, sliced
1 ltsp paprika
300g (11oz) piece of chorizo sausage, skinned and cut into chunky slices
250g pack cherry tomatoes
100ml (3½fl oz) dry sherry
2tbsp freshly chopped flat-leafed parsley
1 Heat the oil in a large, heavy-based frying pan. Add the potatoes and fry
for 7-10 min until lightly browned, turning regularly.
2 Reduce the heat, add the onions and continue to cook for 10min, stirring
from time to time until they have softened but not browned.
3 Add the paprika and chorizo sausage and cook for 5min, stirring from time
to time.
4 Add the cherry tomatoes and pour in the dry sherry. Toss everything
together and cook for 5min, until the sherry has reduced down and the
tomatoes have softened and warmed through.
5 Sprinkle parsley over the top and serve.
430cals, 24g fat (of which 8g saturates), 30g carbs per serving, no added
sugar per serving
Recipes 2 Page 2247

January 25, 2007
9:16 AM
Subject [Gourmet_Gourmand] CHICKEN AND HOMINY SOUP

This easy main-course soup is great on its own or with toppings, such
as tortilla chips, avocado, and sour cream.

3 bunches green onions, sliced
2 1/2 teaspoons smoked paprika
1 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
Heat oil in heavy large pot over medium-high heat. Add green
onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes
with juice, chicken, and hot pepper sauce. Puree hominy with juice in
processor or blender. Mix into soup; bring to boil. Reduce heat;
simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.
Bon Appétit
February 2007
Recipes 2 Page 2248
February 2007
Recipes 2 Page 2249

January 25, 2007
9:55 AM
Subject [Gourmet_Gourmand] BURNT CARAMEL ICE CREAM


3 tablespoons water
2 cups whole milk
2 cups heavy whipping cream
Pinch of salt
1/2 vanilla bean, split lengthwise
6 large egg yolks
Stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan
over medium heat until sugar melts. Increase heat to high and boil
without stirring until mixture turns dark amber, occasionally swirling
pan and brushing down sides with wet pastry brush, about 7 minutes.
Immediately add milk (mixture will bubble vigorously). Add cream
and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture
to boil, stirring to dissolve any caramel bits. Let cool 10 minutes.
Whisk yolks and remaining 1/4 cup sugar in medium bowl.
Gradually whisk in hot milk mixture. Return mixture to same
saucepan. Stir over medium heat until slightly thickened and candy
thermometer registers 180°F, about 6 minutes (do not boil). Strain
custard into medium bowl. Cover and chill until cold, at least 4 hours.
DO AHEAD Custard can be made 1 day ahead. Keep chilled.
Process custard in ice cream maker according to manufacturer's

instructions. Transfer to container; cover and freeze. DO AHEAD
Can be made 4 days ahead. Keep frozen.
Makes 5 cups.
Bon Appétit
February 2007
Gale Gand
Recipes 2 Page 2250

Bon Appetito, Lydia
Marcel Proust
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Recipes 2 Page 2251

SMASHED POTATOES
January 25, 2007
9:55 AM
Subject [Gourmet_Gourmand] ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED

SMASHED POTATOES

SMASHED POTATOES
Start this early in the day or the night before. Chilling the chicken
uncovered for several hours makes the skin crispy when roasted.
2 (5-pound) roasting chickens

8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)

2 tablespoons plus 2 teaspoons olive oil
*Sometimes called hot Pimentón de La Vera; available at some supermarkets

and at tienda.com.
Butterfly the chicken.
Tuck wing tips behind shoulder. Transfer to large rimmed baking

sheet. Using fingertips, separate skin from chicken over breasts and
thighs. Insert 1 thyme sprig between skin and flesh over each breast
and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse
kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over
chickens.
Recipes 2 Page 2252
chickens.
Transfer uncovered chickens, skin side up, to refrigerator; chill at

Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish.

Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon
paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2
teaspoons oil. Place chicken and potatoes in oven; roast until
thermometer inserted into thickest part of thigh registers 175°F, about
1 hour. Let chickens rest 10 minutes.
Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to

oven and roast until tender and skins wrinkle slightly, about 5
minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and
leg pieces. Transfer to platter. Drizzle some drippings over; serve.
Makes 4 to 6 servings (plus leftovers).
Bon Appétit
February 2007
Molly Stevens
Bon Appetito, Lydia

Marcel Proust
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Recipes 2 Page 2253

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Recipes 2 Page 2254

Gingerbread Men
January 10, 2007
3:58 PM
Subject [vegetarian_group] Gingerbread Men

To AAA my group
Gingerbread Men
SUBMITTED BY: Kim at allrecipes
I plan on making these again tomorrow.. I bought a new cookie sheet and cookie just for this.. I never
remember to buy molasses when I go to the store so I like this recipe.
"Doesn't need molasses!!!"

Original recipe yield: 2 1/2 dozen
PREP TIME 25 Min
COOK TIME 12 Min
READY IN 1 Hr 37 Min
INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1 egg
DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until
smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding
mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough
out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches
apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire
racks.
Recipes 2 Page 2255

AZTEC CORN SOUP
January 10, 2007
3:58 PM
Subject [Gourmet_Gourmand] AZTEC CORN SOUP

AZTEC CORN SOUP
Recipe By :
Categories : Soups/stews
1/4 cup Butter

3 1/2 cup Fresh Corn (I actually used Frozen and it was fine)
1 clove Garlic -- minced or pressed
1 onion--diced
1 cup Chicken Stock
2 cup Milk
1 teapoon Oregano Leaves
2 tables spoon Jalepeno -- diced
4 oz Cheddar Cheese-- shredded
Salt
1/4 cup Fresh Cilantro -- chopped
In a 5-6qt pan, melt butter over med. heat. Add corn

garlic and onion; cook, stirring, until corn is hot and
darker golden in color (about 2 min).
Remove from heat. Whirl stock and 2 c of the corn mixture in a

food processor or blender until smooth; add to
remaining corn mixture in pan.
Stir in milk, oregano and jalepenos; bring to a boil over med. heat stirring
constantly.
Remove from heat and stir in cheese.Season to taste with salt. Garnish individual servings w/cilantro. Makes 4-6
servings.
Recipes 2 Page 2256

French Toast Blintzes
January 10, 2007
3:58 PM
Subject [vegetarian_group] French Toast Blintzes

To Vegetarian Group
This recipe was brought over from Russia by my Great Grandmother and has been handed down for
over 100 years. We love this on a chilly morning with a good cup of java.
Trim crusts from chalah bread (white bread or whole wheat can be used with wonderful results). Roll
bread with a rolling pin until flat. Place 2 tsp of cheese filling in center of bread slice. Fold like an
envelope (corner to corner triangle). Moisten hands with water and pinch edges closed. Dip in egg
mixed with a little milk. Fry in butter until brown. Serve with sour cream, preserves, sugar or hot
strawberry sauce or blueberry sauce.
Yield about 20 pieces
CHEESE FILLING
1 lb dry cottage cheese

2 eggs (or egg substitute)
1 tbsp melted butter (or margarine)
sugar & lemon juice to taste
1/4 cup raisins if desired
Combine all ingredients and mix well.
Recipes 2 Page 2257

Chocolate Jumbles & Variations
January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Jumbles & Variations

To Vegetarian Group
CHOCOLATE JUMBLES
I have been making this recipe since 1968 and it is very very TNT. Hope you enjoy it as much as we have
over the years
CHOCOLATE JUMBLES
1/3 cup soft butter or shortening

1/2 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup flour
1/4 cup cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped dates
Beat butter, sugar, eggs and vanilla together until smooth. Sift together flour, cocoa, baking powder, salt
and cinnamon, and stir into batter. Fold in nuts and dates. Drop from a teaspoon onto a lightly greased
baking sheet. Bake at 350 F for 12 to 15 minutes. Cool.
Yields 2 1/2 dozen cookies
Variation:
Replace nuts and dates with coconut and chocolate chips.

Replace dates with coconut.
Replace dates with chocolate chips.
Replace nuts with coconut.
Replace nuts with chocolate chips.
Replace dates with dried apricots.
Replace nuts and dates with coconut and dried apricots.
The variations are just about endless and all come out great!!!
---------------------------------
Recipes 2 Page 2258

CARDAMOM BREAD - Plain
January 10, 2007
3:59 PM
Subject [vegetarian_group] CARDAMOM BREAD - Plain

To AAA my group
CARDAMOM BREAD
I cannot remember where I found this recipe. ITs not a sweet bread and I dont use the raisins in this
because Travis will not eat Raisins.. I make it plain with out the fruits.. Im gonna make some more in the
morning.. I think that my diabetic neighbor can eat someof this since its notthe sweet bread
Recipe By :
Categories : Breads
Amount Measure Ingredient -- Preparation Method

-------- --------------------------------------------
2 pk Active dry yeast
3/4 ts Ground cardamom
1 1/4 c Milk
1/2 c Sugar
1/2 c Butter
1 t Salt
1 Egg
1 c Candied fruits -- optional
1 c Light raisins
In a large mixer bowl combine 2 1/2 cups all-purpose flour, yeast, and cardamom. In a saucepan heat
milk, sugar, butter, and salt just till warm (115F) and the butter is almost melted; stir constantly. Add
heated milk mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 minute. Beat
3 minutes at high speed, scraping sides of bowl constantly. Stir in 1 chopped mixed candied fruits and
peels (optional), raisins, and as much of the 2 1/2 cups all-purpose flour as you can mix in with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a
moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in
a lightly greased bowl; turn once to grease surface. Cover, let rise in a warm place till double (about 1
1/2 hours). Punch dough down; divide dough in half.
Cover; let rest 10 minutes. Shape into 2 round loaves; place on greased baking sheets. Flatten each
slightly to a 6-inch diameter. Cover; let rise till nearly double (45 to 60 minutes). Stir together 1 slightly
beaten egg yolk and 2 tablespoons water, brush over loaves.
Bake in a 350F oven for 35 minutes or till done. (remember ovens are different) Cool on a wire rack.
Makes 2 round loaves. (my pans were square.)
Recipes 2 Page 2259

January 10, 2007
3:59 PM
Subject [vegetarian_group] Wonderful Fruit Smoothie

To AAA my group
My variation of this : I use skim milk, 1 banana (not frozen) 4 packets of

Equal, 2 tsp. vanilla, 2 tsp. of chocolate extract, place in blender, add 6
ice cubes, enjoy.
note: add vanilla and chocolate extracts to your taste.
Recipes 2 Page 2260

Spinach Crescents
January 10, 2007
3:59 PM
Subject [vegetarian_group] Spinach Crescents

To AAA my group
Spinach Crescents
1 pkg. frozen spinach

1 small package (3 oz) cream cheese, softened
1/2 cup sharp cheddar cheese
Tabasco to taste
dash of paprika
1 pkg. refrigerated crescent rolls
salt & pepper to taste
Thaw spinach completely and drain as much liquid as possible. Mix spinach
with cream cheese, cheddar cheese, salt, pepper, and Tabasco to taste. Place
a small spoonful of spinach mixture onto wide part of crescent roll. Roll
crescent per directions on the package. Sprinkle a bit of paprika on top of
each crescent and bake at 375 degrees until golden brown.
Recipes 2 Page 2261

January 10, 2007
3:59 PM
Subject [vegetarian_group] Cashew and Dried Cherry Granola

To BREAKFAST-RECIPE@yahoogroups.com
The number in parentheses is 3X the recipe for freezing. My kids love this, it doesn't need sugar when
having it for beakfast.
4 cups regular oats (12 cups)

2/3 cup wheat germ (2 cups)
6 tablespoons sesame seeds (2 cups)
6 tablespoons sunflower seeds (2 cups)
1/2 cup cashews, raw, in pieces (1 1/2 cups)
1/2 cup sliced almonds (1 1/2 cups)
2/3 cup flake coconut (2 cups)
1/2 scant cup of oil (1 1/2 cup)
1/2 scant cup of honey (1 cup)
1 teaspoon vanilla (3 teaspoons)
1/4 teaspoon salt (3/4 teaspoon)
1/2 cup dried cherries (1 1/2 cup)
1/2 cup golden raisins (1 1/2 cup)
If you are making 3X the recipe, get out a very large bowl and two large baking pans with a lip of at least
two inches on each. (If making smaller amount, one pan would do.) Put some vegetable oil in your hand
and run it all around the bottom of your baking pans and up the sides. Preheat oven to 300 degrees and
place the rack for your pans in the middle of the ovens. In the large bowl, mix together uncooked old
fashioned oats, wheat germ, coconut, sesame seeds, sunflower seeds and nuts. In a saucepan, combine
corn oil, honey, vanilla and salt. Cook over low heat until honey is melted. Pour over the dry mixture and
blend thoroughly with both hands.
Spread this mixture evenly in your lightly oiled large baking pan and bake at 300 degrees for 35 to 45
minutes. Stir every 10 minutes, especially around the edges. When the granola reaches the color of
pecans, it is done. Remove from oven, stir and cool. This stirring after it comes out of the oven and
occasionally while cooling, keeps it from hardening in the pan. When cool, add chopped dried cherries
and chopped golden raisins. Stir well and store in a plastic bag or airtight container. Must be
refrigerated.
Freezes well.
Recipes 2 Page 2262

Spicy Crab Cakes with Horseradish Mayo
January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Spicy Crab Cakes with Horseradish Mayo

Attachments
spicy-crab-ca
ke
MW2005~H
oney-Pot-P...
bSpicy Crab Cakes with Horseradish Mayo
Dungeness Crab season is starting and we can't wait. My

father found this recipe for spicy crab cakes recently and they
were so good we're sure to have them again soon.
4-5 slices white sandwich bread
1 large egg yolk
2 teaspoons Worcestershire sauce
1 1/2 teaspoon Tabasco sauce
2 Tbsp plus 1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh or dried thyme
1/2 teaspoon celery seeds
Recipes 2 Page 2263

5 Tbsp olive oil
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound cooked Dungeness crabmeat, picked over and drained
Horseradish Mayo
1 cup mayonnaise
2 Tbsp prepared horseradish
Kosher salt
1 Tear up the bread and pulse in a food processor to make fine,
soft crumbs (about 4 cups). Transfer the bread crumbs to a
shallow pan and mix in 1/2 cup of the parsley.
2 In a food processor, combine the egg yolk, lemon juice,
Worcestershire sauce, Tabasco sauce, mustard, paprika,
thyme, celery seeds, and black pepper. Pulse to combine.
With the motor running, add the oil through the feed tube in
a slow, steady stream until the mixture emulsifies and forms
a mayonnaise-type sauce. Transfer sauce to a bowl.
3 In a large bowl, combine the onion and bell pepper with the
remaining 1/4 cup of parsley. Add the mayonnaise-type sauce
and crabmeat and mix lightly. Using a rubber spatula, fold in
1 cup of the bread crumb mixture. Do not overwork the
mixture. Gently form 6 cakes and flatten them into patties
about 1/2 inch thick. Dredge the patties lightly in the
remaining bread crumb mixture. Cover the crab cakes with
plastic wrap and refrigerate for an hour or longer.
4 Heat a large non-stick skillet on medium heat and add about
2 Tbsp of butter to the pan. Working in batches, fry crab
cakes gently 4 to 5 minutes on each side, until they are golden
brown and heated through. Add more butter to the pan if
necessary.
5 To prepare the horseradish mayo, combine all ingredients in
a small bowl and mix well. Taste and adjust seasoning. Cover
and refrigerate.
Recipes 2 Page 2264
and refrigerate.
Recipes 2 Page 2265

French Coconut Pie
January 10, 2007
3:59 PM
Subject [vegetarian_group] French Coconut Pie

French Coconut Pie
4 eggs
1-1/2 cup sugar
1/2 cup self rising flour
1/2 stick soft butter or margarine
2 teaspoons vanilla
2 cup milk
1 (7 0z) package coconut
Mix eggs, sugar and butter. Add flour. Add milk, vanilla and coconut. Mixture will
be very thin. Pour into pan or dish and bake at 375 degrees for 45 minutes. This
makes its own crust.
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Recipes 2 Page 2267

Strawberry Carrot Cake with Strawberry Cream Cheese Glaze
January 10, 2007
3:59 PM
Subject [vegetarian_group] Strawberry Carrot Cake with Strawberry Cream Cheese Glaze
Strawberry Carrot Cake

1-1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup yogurt; low fat, plain
1/3 cup water
1/2 cup pecans, chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped
Preheat oven to 350 F. Grease and flour 12 cup Bundt cake pan. Beat all ingredients
except strawberries in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire
rack.
Strawberry Cream Cheese Glaze

2 oz. cream cheese, softened
1 tablespoon mashed strawberries
Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until
blended. Gradually beat in powdered sugar until blended. Spoon over cake.
________________________________________
Recipes 2 Page 2268

Pecan Pancakes with Butter Pecan Syrup
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pecan Pancakes with Butter Pecan Syrup

To reci pelu@yahoogroups.com
Pecan Pancakes
2 cups dry pancake mix

1/4 teaspoon nutmeg
For the oil called for in the mix, use melted butter
Water and egg as called for in the mix directions
In a small bowl, mix the nuts, spices, and extract together until the nuts are covered
with spices. Prepared the pancake mix as directed on the package. Stir in the nut
mixture, stirring no more than needed. Cook per the directions on the package.
Butter Pecan Syrup

2/3 cups water
1/3 cup dark corn syrup
2 teaspoons vanilla extract or 1 teaspoon vanilla extract and 1 teaspoon rum extract
Mix the sugar, water and corn syrup together in a saucepan. Bring to a boil, stirring
as needed. Add the butter, extract, and nuts and stir.
Serve hot.
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Recipes 2 Page 2269

January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Roasted Red Pepper Hummus

This is a great whip-up-in-10-minut es thing, which is perfect for all of those holiday parties that are
coming up. All of the ingredients can be on hand in your pantry for when you need to whip up a quick little
appetizer for guests. And not only is it tasty, but it's a very healthy alternative to some of those other dips
loaded with mayonnaise, cream cheese, and sour cream. Check out a picture of the finished recipe at
http://www.28cooks.com.

1 (15 oz) can garbanzo beans, drained and rinsed
1/2 c roasted red peppers
2 tbsp lime juice
1 tbsp tahini
1/2 tsp cumin
1/4 tsp salt
1/4 tsp cracked black pepper
Combine all ingredients in a food processor until smooth. Or, if you're like me and want to retain some
texture, mash garbanzos with a potato masher to desired consistency, throw the rest of the ingredients in
the food processor until smooth, and stir into mashed garbanzo mixture. Serve with tortilla chips,
crackers, fresh vegetables, or use as filling in a wrap with sprouts and fresh veggies.
Enjoy!
Christiane
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Recipes 2 Page 2270

Garlic Snap Peas
January 10, 2007
3:59 PM
Subject [vegetarian_group] Garlic Snap Peas

To FOR-2-RECIPE@yahoogroups.com
Garlic Snap Peas
Heat: 1 1/2 teaspoons canola oil.

Stir in: 1 large clove minced garlic.
Add: 1 1/2 cups sugar snap peas.
Cook and stir 2 to 4 minutes on medium heat. Remove from heat.
Sprinkle with: 1 teaspoon lemon juice.
Season with salt and pepper and serve over rice, if desired.
Makes 2 servings.
Recipes 2 Page 2271

January 10, 2007
3:59 PM
Subject [vegetarian_group] Banana Spice Loaf Cake

6 very ripe bananas

1/2 cup butter
2 cups sugar
4 eggs
3 cups flour
1 teaspoons ground cloves
1/2 teaspoon salt
1 1/2 cups raisins
1 1/2 cups chopped pecans or walnuts
In a medium bowl, mash bananas and pour vegetable oil over them; set aside while
making cake.
Cream butter and sugar; add eggs, one at a time, beating well after each addition.
Stir in banana and oil mixture; mix well. Combine dry ingredients in a separate
bowl; add to creamed banana mixture. Stir in raisins and pecans; blend thoroughly.
Spoon mixture into 3 greased loaf pans and bake at 250° for 1 1/2 hours.
________________________________________
Recipes 2 Page 2272

January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Banana Cake

1/2 cup margarine, softened

1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
1/4 teaspoon salt
1 1/2 cups mashed, ripe bananas
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time.
Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients
together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree
oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.
________________________________________
Recipes 2 Page 2273

Cherry Crumb Bars
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cherry Crumb Bars

Cherry Crumb Bars
1 pkg. white (or yellow) cake mix

1 1/4 cups rolled quick oats, divided
1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 egg
1 (21 oz.) can cherry pie filling or two cans of pitted sweet or dark cherries in
juice, thickened (see below*)
1/4 cup brown sugar
Heat oven to 350F
Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cup
rolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add
egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover.
In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter,
nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes. Southernfood.About.com
*If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine
3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir into
cherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-high
and bring to a boil; reduce heat and simmer until thickened. If needed, thicken
more with a little more cornstarch dissolved in a small amount of cold water.
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Recipes 2 Page 2274

Almond milk
January 10, 2007
3:59 PM
Subject [vegetarian_group] Almond milk

Almond milk is common in pre-1600 recipes, particularly for "fast" days, so my SCA alter-
ego learned to make it. The Blue Diamond looks convenient, but it has a lot of stuff in it I
never would have thought of! Maybe modern almond milk is different from medieval/
Renaissance almond milk?
Here is how I learned to make it:
1 cup ground almonds

Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture
to remove coarse grains OR (preferably) blend mixture in electric blender until grains are
absorbed. Yield - 2 cups almond milk.
- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts.

Ottawa: University of Ottawa Press, 1988.
-ginger
north of Boston
known in the Society for Creative Anachronism as Matilda of Carolingia :-)
Recipes 2 Page 2275

Green Tea Ice Cream
January 10, 2007
3:59 PM
Subject [vegetarian_group] repost of recipe Green Tea Ice Cream

This is so delicious and so easy to make. I've been

doing this since I was a
teen.
"Asian Green Tea Ice Cream"
1 pint of vanilla ice cream (soy ice cream works fine)

1 1/2 tsp. Matcha (powdered green tea) I find in the
Japanese tea section in
the Asian market.
Let ice cream soften but not melt. Add Matcha and
blend by firmly stirring
until completely mixed and place back in freezer until
firm again
I can remember the fourth of July,

Running through the backwood bare.
And I can still hear my old hound dog barking,
Source: CCR - Born on the BAyou
__________________________________________________________
Recipes 2 Page 2276

January 10, 2007
3:59 PM
Subject [vegetarian_group] Linguine with Tomatoes & Basil

6 very ripe large tomatoes, peeled, seeded, and cut into bite -sized pieces
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green olives
Salt to taste
1 teaspoon coarsely ground pepper
1 (16-ounce) package uncooked linguine pasta
Freshly grated parmesan cheese
In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives,
green olives, garlic, salt, and pepper; stir until blended. Cover and let stand
at room temperature 2 hours.
Cook pasta according to package directions; drain and return to pan. Add tomato
mixture and toss to coat thoroughly. Transfer onto individual serving plates and
garnish with additional parmesan cheese.
________________________________________
Recipes 2 Page 2277

January 10, 2007
3:59 PM
Subject [vegetarian_group] Vegetable Pizza With Potato Crust - Vegetarian

Potato Crust (see recipe below)

1 medium-sized zucchini, thinly sliced
1 medium-sized yellow summer squash, thinly sliced
1 medium-sized yellow sweet pepper, chopped
1 medium-sized red sweet pepper, chopped
1 small red onion, halved and thinly sliced
1 jalapeno chile pepper, finely minced
1 (5.3-ounce) package soft cheese of your choice (seasoned or unseasoned)
16 cherry tomatoes, quartered
8 to 10 fresh basil leaves, snipped
1 cup shredded mozzarella cheese
In a large bowl, combine zucchini, summer squash, yellow pepper, red pepper, onion,
garlic, jalapeno pepper, and 1 tablespoon olive oil.
In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute
the vegetables mixture until they are crisp tender, stirring often. Remove pan from
heat.
Spread soft cheese over baked potato crust; top with cooked vegetables and tomatoes.
Sprinkle with basil and mozzarella cheese. Bake approximately 5 to 7 minutes or
until cheese is melted. Remove from heat and serve immediately.
Makes 4 servings.
Potato Crust:
2 (3 to 4 large potatoes) firmly packed cups grated raw potatoes
1 teaspoon salt
1/4 cup flour
2 eggs, beaten
1 tablespoons extra-virgin olive oil,
Preheat oven to 425 degrees. Butter a 15x10-inch baking dish. Place raw potatoes
in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess
water.
In a large bowl, combine potatoes, onion, flour, and eggs. Pat potato mixture into
prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake
another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp.
Remove from oven and maintain oven temperature.
________________________________________
PeoplePC Online
Recipes 2 Page 2278

January 10, 2007
3:59 PM
Subject [vegetarian_group] Bean and Squash Soup - Vegetarian

2 cups dry multi-type beans, sorted, rinsed, and drained

1 medium butternut squash, peeled and diced
4 cups water
1 (8-ounce) can diced tomatoes
1 teaspoon marjoram
Sour cream
In a large soup pot over medium-high heat, place beans and cover with cold water;
bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse
beans.
In the same soup pot over medium heat. combine soaked beans, onion, butternut squash,
water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, and
nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans
are tender (do not boil).
Remove from heat and let mixture cool (if you do not let cool slightly before processing,
mixture will explode out of container and make a mess in your kitchen). Remove 2
cups of soup mixture and place into food processor blender bowl; whirl until pureed.
Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup
pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup
bowls topped with sour cream.
________________________________________
Recipes 2 Page 2279

Cornmeal Crust recipe
January 10, 2007
3:59 PM
Subject [vegetarian_group] Re: Cornmeal Crust recipe

Easy Cornmeal Crust
A chewy, cornmeal-flavored pizza crust! Prep time includes rising

time.
ONLY YOU see your private notes, and they print with the recipe.
1 pizza 3¾ hours 3 hours prep
1 package yeast
1 cup water
1 teaspoon sugar
1 teaspoon sea salt
1/2 cup cornmeal
1/4 cup olive oil
1/8 cup olive oil
2-3 tablespoons parmesan cheese
2 tablespoons fresh basil, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
Add yeast and sugar to warm water, and let proof until foamy, about
5 minutes.
Add 2 cups of flour, salt, cornmeal and olive oil.
Mix well.
Gradually add remaining flour and mix until dough becomes smooth and
elastic.
Place dough in an oiled bowl, turning once to coat.
Cover and place in warm, draft-free area until doubled in size,
about 1 1/2 hours.
Remove dough and punch down.
Mix the olive oil, parmesan, garlic and fresh herbs.
Using hands, work thoroughly into dough.
Re-oil bowl, cover and let rise again until doubled.
Remove dough, shape into crust, add desired toppings, and bake in a
preheated 500-degree oven for 15 minutes.
Reduce heat to 350-degrees and bake 15-20 minutes longer, until
crust is evenly browned.
Note: this tends to make a thick-crusted pizza.
Recipes 2 Page 2280

KEY LIME CHEESECAKE
January 10, 2007
3:59 PM
Subject [vegetarian_group] KEY LIME CHEESECAKE

To AAA my group
KEY LIME CHEESECAKE
1 9-inch deep-dish graham cracker pie crust

3 eggs
2 (8-oz) packages cream cheese, softened
2/3 cup sugar
16 oz sour cream
1 tsp vanilla
1/4 cup key lime juice
Beat eggs; add cream cheese, sugar, sour cream, vanilla, and key lime
juice and beat until smooth. Pour into pie crust and bake at 350F
degrees for 60-70 minutes.
Allow to chill in the refrigerator for several hours before serving.
Recipes 2 Page 2281

January 10, 2007
3:59 PM
Subject [vegetarian_group] Sizzler Cheese Toast

To AAA my group
1 Lb. Butter (slightly softened)

8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium-high.

2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese has browned
Recipes 2 Page 2282

January 10, 2007
3:59 PM
Subject [vegetarian_group] Banana-Strawberry Smoothie

1 banana, frozen
1 1/4 cup water
--------------------------------

serve.
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Recipes 2 Page 2283

January 10, 2007
3:59 PM
Subject [vegetarian_group] Banana-Strawberry Fruit Smoothie Recipe


1 banana, frozen
1 1/4 cup water
--------------------------------
serve.
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Recipes 2 Page 2284

January 10, 2007
3:59 PM
Subject [vegetarian_group] English Toffee Squares

To Reci pes_galore2007@yahoogroups.com
1 cup butter or margarine, softened

1 cup sugar
1 egg
1 cup chopped pecans or walnuts
Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugar
until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve
the egg white. In another bowl, stir together flour and cinnamon; add to butter
mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch
rimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly.
Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightly
touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack.
Store airtight.
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Recipes 2 Page 2285

January 10, 2007
3:59 PM
Subject [vegetarian_group] BANANA BERRY SMOOTHIE WITH EQUAL


Printed from COOKS.COM
41% calorie reduction from traditional recipe.
2 cups plain nonfat yogurt

1 medium size ripe banana, peeled, sliced
1/2 cup Equal® Spoonful*
2 cups frozen unsweetened whole strawberries
1 cup frozen unsweetened red raspberries
Combine yogurt, banana, Equal® and lemon juice in blender container;

cover. Blend until smooth. Add half of frozen fruit. Blend until
smooth. Repeat with remaining frozen fruit.
Serve immediately in tall glasses.
Makes 4 servings (1 1/4 cups each).
* May substitute 12 packets Equal® sweetener.
Submitted by: Equal
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Recipes 2 Page 2286

Crescent Rolls
January 10, 2007
3:59 PM
Subject [vegetarian_group] recipe-Crescent Rolls

2 cups skim milk

2 tsp salt
1 envelope dry yeast
3 tbsp warm water
1/4 cup reduced fat margarine melted
1 egg
6 cups unbleached flour
in a one quart saucepan, heat milk almost to the boiling point. add
sugar and salt. cool to lukewarm. in a mixing bowl, dissolve yeast in
warm water. add milk mixture, margarine, egg, and three cups flour.
mix until smooth, by hand stir in remaing flour until well blended.
cover and refrigerate several hours or overnight. dough will be very
sticky. add enough extra flour to make a soft dough. then, punch down
dough and divide into thirds. roll each third into a twelve inch
circle. cut each circle into sixteen pie shaped wedges. roll each
wedge into a crescent shape. place on prepared baking sheets. cover
and let rise in warm place until doubled in size. bake in a 375
degree oven for 15 minutes or until golden brown.
note: servings: 48 but you could just adjust the recipe
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Recipes 2 Page 2287

corn bread
January 10, 2007
3:59 PM
Subject [vegetarian_group] (recipe) corn bread

1 1/2 cups self rising yellow cornmeal

2 tablespoons sugar
5 tablespoons light butter, melted and divided
1 cup chopped onion
1 cup fat free sour cream
1 cup no salt added cream style corn
1/2 cup shredded reduced fat extra sharp cheddar cheese
1 large egg
2 large egg whites
combine cornmeal mix and sugar in a large bowl, set aside. combine 3
tbsp butter, onion, and next 6 ingredients in a medium bowl, stir well
with a whisk, add to cornmeal mixture, stirring just until moist. pour
batter into a 13x9 inch baking pan coated with cooking spray. bake at
425 degrees for 28 minutes or until a wooden pick inserted in center
comes out clean. brush with 2 tablespoons butter.
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Recipes 2 Page 2288

Coconut BonBons
January 10, 2007
3:59 PM
Subject [vegetarian_group] Coconut BonBons

Coconut BonBons
1 (15 ounce) can sweetened condensed milk

1/2 cup butter margarine
1 (12 ounce) package grated coconut
1 (24 ounce) package semi-sweet chocolate chips
4 tablespoons solid vegetable shortening
Mix together condensed milk, butter, sugar

and coconut. Cover with wax paper and chill for 24 hours.
In the top of a double boiler over hot (not boiling) water, melt chocolate with
shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate.
Drop on wax paper to cool and dry.
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Recipes 2 Page 2289

January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Orange Balls

Makes about 60
1 9-ounce box of vanilla wafer cookies

2 1/4 cups confectioner's sugar
1/3 cup orange juice concentrate
1 1/2 cups pecan pieces
In a food processor, combine the vanilla wafers, 2 cups of the confectioner's

sugar, cocoa powder, orange juice concentrate, and corn syrup. Process until the
cookies are ground to crumbs and mixture is evenly blended. Add the pecan pieces
and pulse process until the nuts are finely chopped. Transfer the mixture to a bowl
and form into 1" balls. Roll balls in 1/4 cup confectioners' sugar to coat.
Store in an airtight container in refrigerator for up to 1 month.
________________________________________
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Recipes 2 Page 2290

January 10, 2007
3:59 PM
Subject [vegetarian_group] SugarFree Peanut Butter Bread Pudding

To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; DIABETIC -
RECIPE@ya hoogroups.com; gourmet-garden-of-good-eatin@yahoogroups.com; quick_vegetarian2
@ya hoogroups.com; Recipes_galore2007-Diabetic@yahoogroups.com; Recipes_galore2007@ya hoogroups.com;
Reci pes_USA@yahoogroups.com; theferalvegetarian@yahoogroups.com; vegetarian_group@yahoogroups.com
1/4 cup Peter Pan reduced-fat peanut butter

8 slices day old reduced-calorie bread
1 (4-serving) package JELL-O sugar-free vanilla cook and serve pudding
mix
2 cups skim milk
Preheat oven to 375 degrees. Spray an 8X8 inch baking dish with
butter-flavored cooking spray.
Evenly spread peanut butter on bread. Break bread into pieces.
In a large bowl, combine dry pudding mix, skim milk, and vanilla
extract.
Mix well using a wire whisk. Add the bread pieces. Stir gently to
combine. Let set for about 5 minutes.
Pour mixture into prepared baking dish. Bake for 25 to 30 minutes.
Divide into 6 servings. Serve warm or cold.
Each serving equals:

1 Bread * 1 Protein * 1 Fat * 1/2 skim milk * 1/4 slider
234 calories * 6 gm fat * 13 gm protein * 32 gm carbohydrate * 483 mg
sodium * 186 mg calcium * 6 gm fiber
DIABETIC
1 1/2 Starch/Carbohydrate * 1/2 Meat * 1/2 Fat * 1/2 Skim Milk
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Recipes 2 Page 2291

Rose Petal Fritters
January 10, 2007
3:59 PM
Subject [vegetarian_group] Rose Petal Fritters

These went over big last month at a brunch I

helped put on.
Dojay
Rose Petal Fritters
2 quarts virgin olive oil for frying

1 1/2 cups flour
1 1/4 cups champagne
12 organically grown roses
1/4 cup powdered sugar in shaker
Place oil in a 6-quart saucepan and heat to 370

degrees.
Place flour in a mixing bowl and whisk in champagne a
little at a time to form a light batter. Remove the
petals from the roses and dip them 2 at a time into
the batter and then drop them into the oil to fry.
Cook until golden brown on both sides and remove
carefully to a paper towel. Dust with powdered sugar
and serve warm.
Serves 6.
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Recipes 2 Page 2292

January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Orange-Rosemary Pound Cake

1 cup butter (no substitutes)

5 eggs
2 cups sifted cake flour
1 cup sugar
1/4 cup honey
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons orange flower water or 1/4 teaspoon orange extract
1-1/4 teaspoons finely shredded orange peel
1-1/2 teaspoons orange juice
2/3 cup sifted powdered sugar
2 teaspoons orange juice
Fresh rosemary sprigs (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour two
8x4x2-inch loaf pans. Combine flour and baking powder. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or
until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes
or until very light and fluffy. Beat in honey. Add eggs, one at a time, beating on low to medium speed for
1 minute after each addition and scraping bowl frequently. (Batter may look slightly
curdled.) Gradually add flour mixture, beating on low speed just until combined. Gently stir in snipped or
crushed rosemary, orange flower water or extract, orange peel, and 1-1/2 teaspoons orange juice.
3. Pour batter into prepared pans. Bake in a 325 degree F oven about
45 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes.
Remove from pans, and cool on wire racks.
4. For glaze, stir together powdered sugar and 2 teaspoons orange juice. Drizzle over cakes. If desired,
top with rosemary sprigs.
Makes 2 loaves (20 servings).
Make-Ahead Tip: Prepare cakes as directed, except do not glaze.

Place in a freezer container, and freeze for up to 3 months. To serve, thaw at room temperature. Glaze
as directed above.
Recipes 2 Page 2293

January 10, 2007
3:59 PM
Subject [vegetarian_group] Pecan Cranberry Muffins

1 1/2 cups chopped fresh or frozen cranberries

1/2 teaspoon salt
1 cup milk
In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking
powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse
crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold
in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds
full.
Bake at 400 degrees F for 20-25 minutes or until muffins test done.
________________________________________
Recipes 2 Page 2294

Cornbread Muffins
January 10, 2007
3:59 PM
Subject [vegetarian_group] Cornbread Muffins

Cornbread Muffins
1/2 cup butter, softened

2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
3/4 cup cornmeal
1/2 cup milk
3/4 (10 ounce) package frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C).
Grease or line 12 muffin cups.

In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking
powder; blend thoroughly.
Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes
out clean.
________________________________________
Recipes 2 Page 2295

Faux Anchovy Dip
January 10, 2007
3:59 PM
Subject [vegetarian_group] Faux Anchovy Dip

Faux Anchovy Dip
3/4 c. mayonnaise
1/4 c. dairy sour cream
1 tbsp. Dijon style mustard
2 tsp. lemon juice
1/2 tsp. dried thyme, crushed
1 1/2 tbls. capers (drained, mashed and chopped)
Mix all together, adjust taste and chill for several

hours and serve.
--Fresh Vegetable Dippers:--
Halved baby carrots

Mushrooms
Pea pods
Broccoli flowerets
Jicama strips
Cauliflowettes
Celery
Cherry tomatoes
and chips are good with this too.
__________________________________________________________
Recipes 2 Page 2296

January 10, 2007
3:59 PM
Subject [vegetarian_group] Artichoke & Red Pepper Quiche

To VG
2 Tbls. plus 1 tsp. margarine

1 tsp. finely chopped garlic
1/2 cup chopped onions
1 small red pepper, chopped (about 1 cup)
1 can (12 oz.) artichoke hearts in water, drained and
cut in half
3/4 cup bread crumbs or seasoned breadcrumbs
1 Tbls. grated Parmesan cheese (fresh is best)
1 Tbls. chopped fresh basil, or 1 tsp. dried
1/8 tsp. cayenne
1 cup frozen egg substitute, thawed
1-1/2 cup skim milk
Preheat oven to 375°. Spray a 9-inch pie plate with

nonstick cooking spray; set aside. In large skillet,
heat half of the margarine. Add garlic, onion and red
pepper. Cook on medium heat 1 minute. Stir in
artichoke hearts. Spoon vegetable mixture into pie
plate. In medium bowl, combine bread crumbs, baking
powder, Parmesan cheese, basil and ground hot pepper.
Using a pastry blender or 2 knives, cut in remaining
tablespoon and 1 teaspoon of margarine until mixture
resembles coarse crumbs. Whisk in egg substitute and
milk. Pour over vegetables. Bake 30 minutes, or until
quiche is puffed and golden.
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Recipes 2 Page 2297

January 10, 2007
3:59 PM
Subject [vegetarian_group] Armenian: Artichoke hearts & potatoes cooked in oil

To europa-recipe@ya hoogroups.com; gourmeteatin; gspicy; gworld; VG; worl d-class-cooks@yahoogroups.com
2 large artichokes
1 ts Whole fennel seeds
1 ts Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves; peeled -- and lightly mashed
3 tb Lemon juice
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt; or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion
Instructions:
Tie up the fennel peppercorns coriander seeds bay

leaves and garlic in a cheesecloth bundle and drop
into a 2-1/2 quart pot. Add 2 cups water and bring to
a boil. Cover turn heat to low and simmer 20 minutes.
Turn off the heat and remove the cheesecloth bundle
squeezing out as much liquid as possible. Add the
lemon juice olive oil salt and sugar. Mix and set
aside. Halve the lemon. Cut off the long artichoke
stems if there are any. 1. Starting near the stem end
press back the artichoke leaves one by one and then
snap them off. Keep doing this until you have gone
past the bowl part of the artichoke that harbors the
heat and have reached the paler inner leaves. Using a
sharp knife (a serrated one is particularly good) cut
off the remaining leafy area and discard it.
Immediately rub all cut sections with a lemon half. 2.
Scoop away the "choke" in the center of the artichoke
with a grapefruit spoon. Squeeze a little lemon juice
into this area and rub it in. 3. Using a sharp paring
knife trim the outside of the artichoke bowl so there
are no more dark green sections left and the bowl gets
a smooth appearance. Rub these newly cut sections with
lemon. Cut each artichoke heart into four again
rubbing cut sections with lemon. Cut and prepare the
remaining artichokes the same way. Peel the potato and
cut into sections that seem roughly the same size as
Recipes 2 Page 2298

it into eight sections. Put the artichoke hearts
potatoes and onion into prepared liquid and bring to a
boil. Cover lower heat and simmer for about 12
minutes. Remove a piece of potato and a piece of
artichoke. Cut off sections of each and taste for
doneness and balance of salt and lemon. You may add
more of either seasoning at this time if you wish.
Cover and simmer another 3 to 7 minutes or until
vegetables are tender. Uncover and cool the vegetables
in the liquid. You may refrigerate the contents of the
pot if you wish. When serving remove the cool (or
cold) vegetables with a slotted spoon. Do not serve
the liquid.
Source: Madhur Jaffrey's World-of-the-East Vegetarian
Cooking
__________________________________________________________
Recipes 2 Page 2299

January 10, 2007
3:59 PM
Subject [vegetarian_group] Sweet and Sour Cranberry Chutney

Cc gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com; gourmet-recipes-from-around-the-
worl d@yahoogroups.com; MC-Al lEthnic-Recipes@yahoogroups.com; ethnicregionalmcook@ya hoogroups.com;
@@@@@
2 red onions, cut into 1/2-inch dice
2 tablespoons minced lemongrass, white part only
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
In a sauté pan coated lightly with oil over high heat, sauté the
onions and lemongrass until soft, about
5 minutes. Season with kosher salt and freshly ground black pepper and
check for flavor. Add cranberries and sugar and deglaze with naturally
brewed rice vinegar. Reduce by 75 percent, or until liquid is
absorbed. Check again for seasoning. When cool, transfer to a
container, cover, and store in fridge for up to two weeks.
Makes: 3 cups.
Source: Ming Tsai's "Ming's Master Recipes."

Recipes 2 Page 2300

French Bread 101
January 10, 2007
3:59 PM
Subject [vegetarian_group] French Bread 101

This is the first bread I learned how to make. I even made it when I was in labor with son number 2. It is
only my opinion, but to truly learn how to make a good loaf of French (or any other) bread, you need to
get your hands in the dough. Yes, I know many of you have bread machines but for this, use your hands.
(Oh I am SO going to catch it from machine users.) This is from Bernard Clayton's The Complete Book of
Breads (I saved this when we had a house fire recently. This should tell you what value I place on this
one book.) This recipe is not one I would rate as a beginner recipe but it is worth every bit of effort and
time.
Monsieur Montfort's French Bread

Makes 2 medium round or 4 long loaves
7 cups bread or all purpose flour (a LITTLE more is allowed if the dough is very sticky)
2 packages (3 teaspoons) dry yeast
4 teaspoons salt (yes, four)
3 cups hot tap water (105-115*F)
To make, you will need one baking sheet for hearth (round) loaves or four 18" French bread pans,
greased (King Arthur Flour catalog) You will also need a pastry scraper (if you cannot find one, get a large
wallpaper knife from the store and use it just for breads) You will also need a water spritzer with clean
water.
In a large bowl, measure the flour and stir in the yeast and salt. Form a well in the bottom of the bowl
and pour in the water. With a wooden spoon slowly pull the flour into the liquid until it is fully absorbed.
Work it into a ball with the fingers and place on lightly floured work surface or bread board.
The dough should be tacky but not hopelessly sticky. Begin turning and folding the dough with the
pastry scrapper or wallpaper knife (or putty knife). Sprinkle SMALL amounts of flour on the work surface
and hands if you must but do so sparingly. Continue to lift, fold and turn for 10 minutes. Throw the
dough down against the work surface to break the lift, fold and turn rhythm. The dough will become
elastic but will continue to stick to moist fingers unless powdered by flour. (NO, you do not want to add
more flour to make it less tacky.)
Wash the large bowl, grease and place the dough in it. Cover tightly with plastic wrap. Find a place with
constant 70* F for the bowl. (Cooler than most breads) Allow the dough to double in volume. (About 2 -
3 hours)
Turn back the plastic wrap, punch down the dough, re-cover the bowl and return to its 70* place. Let it
rise for the second time, about 1-2 hours.
Turn the dough onto the floured work surface, punch down and knead briefly to press out the bubbles.
Divide the dough (which will weigh about 3 1/4 pounds), into as many loaves as you wish to make.
One fourth the recipe will make one long, slender loaf, 18X2 inches. Half the recipe will make two husky
long loaves (14X4") or two round hearth loaves. Form the divided dough into balls and let it rest for 5
minutes.
For a long loaf, flatten the ball into an oval. Fold over, flatten with the side of the open hand, fold again
and roll with the palms. If the dough resists, let it rest for another 3 or 4 minutes while preparing the
Recipes 2 Page 2301

sound odd, but your hands will know what to do if you have gotten a feel for the dough.)
The long pieces of dough can be placed directly on the baking sheet to rise although they will slump
somewhat because the dough lacks stiffness. They can be placed in a long basket lined with a cloth
which has been liberally sprinkled with flour. The baskets will direct the dough upwards during the rise
period. Let the loaves rise the final, third time, another hour.
If you are really going to get into bread baking, especially French bread, it is worthwhile to spend the
money on French bread pans. This place is one of the best sources for baking.
http://www.kingarthurflour.com/
Place the shaped dough back in the 70* location and rest waxed paper above, on water glasses. Leave
until the loaves are fully doubled. More proof (raising) is preferable to less. This will take another hour.
Approximately 20 minutes before the bread has risen fully, turn the oven on to 425*.
Prepare the oven by placing the broiler pan or similar vessel on the lowest shelf. Five minutes before
baking, pour 1 1/2 cups of hot water in the pan. (Steam at the start of the baking cycle is what causes
the wonderful crisp crust and the holes.)
If the loaf was raised in a basket, tip it onto the hand and lower gently onto the baking sheet. (Buy the
bread pans. Trust me.) With a razor blade, slash the top of the round loaves in a tic tac toe pattern. For
the long loaves, cut a series of diagonal cuts.
Brush or spray the loaves with water right before you place them in the hot oven.
At 3 minute intervals during the first 15 minutes of baking, spray the loaves with water. By now the
loaves will be fully ovenproof. (expanded) and at about 18 minutes, when the color starts to tinge the
crusts, remove the pan of water from the oven. (It will probably be empty or nearly.)
Bake in the oven until golden brown. Turn over one loaf and tap the bottom crust with the forefinger. A
hard hollow sound means the bread is baked. If not, return it to the oven an additional 5 minutes. If the
loaves appear to be browning to quickly, cover with a piece of foil or brown sack paper. (grocery bag
from the olden times)
Midway through the baking period, and again near the end, shift the loaves to expose them equally due
to temperature variations in the oven.
Remove bread from the oven. Place the loaves on a wire rack to cool. For a bright shiny crust, brush
lightly with slightly salted water.
Tear, do not cut, loaves.
Next time I will post a French bread recipe that is a bit easier and less involved. Jeanne in GA
---------------------------------
Recipes 2 Page 2302

January 10, 2007
3:59 PM
Subject [vegetarian_group] Sweet-and-Sour Sauce - 3 pts

Cc gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com;
Reci pe_Exchange_For_Weight_Watchers@ya hoogroups.com; weight_watchers_recipes@ya hoogroups.com;
@@@@@
1 red bell pepper, thinly sliced
1/2 cup red currant jelly
1/4 cup white wine vinegar
Heat the oil in a large skillet or saucepan over medium heat. Add the
bell pepper and cook for 2 minutes. Add the jelly, vinegar, salt, and
red pepper and bring to a gentle simmer. Cook until the sauce has
thickened slightly, 2 to 3 minutes. Pour or spoon the sauce over
cooked meat or fish.
Good For: Chicken, pork, or fish
NUTRITION PER SERVING

CALORIES 158(23% from fat); FAT 4g (sat 1g); SUGAR 18g; PROTEIN 1g;
CHOLESTEROL 0mg; SODIUM 250mg; FIBER 1g; CARBOHYDRATE 31g
Source: 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple,
OCTOBER 2006
-----
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Recipes 2 Page 2303

January 10, 2007
3:59 PM
Subject [vegetarian_group] Cranberry Carrot Cake

1 package (17.5 oz.) Krusteaz Fat Free Cranberry Orange Muffin Mix (1 pouch muffin mix and 1 can
cranberries)
1 cup water
1 can (8 oz.) crushed pineapple, drained
Icing:
1/2 cup (4 oz.) lite cream cheese
For Cake:
In medium bowl, blend together Krusteaz muffin mix and water. Add carrots, nuts, cinnamon and
allspice. Stir until moistened. Drain cranberries and pineapple. Fold into batter.
Spoon batter into two lightly greased 8-inch round cake pans. Bake 28-30 minutes or until golden brown
and toothpick inserted into center comes out clean.
Let cool 10-15 minutes and remove from pans to wire rack. Cool completely and frost with cream
cheese icing.
For Icing:
Place cream cheese, sugar and orange zest in medium bowl. Using an electric mixer, mix on medium
speed for 1 minute or until smooth.
To frost, place one cake layer on plate. Spread with half of icing, leaving sides unfrosted. Place remaining
layer on top of frosted layer. Spread icing over top, leaving sides unfrosted.
Serving Size: Makes 12 Servings
________________________________________
Recipes 2 Page 2304

January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Autumn Potato Gratin

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over
medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there
is not enough cream to go
3/4 of the way up the potatoes then pour some additional cream on top to make up the difference.
Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked
through and top begins to brown. Cover and keep warm until ready to serve.
Recipes 2 Page 2305

Egg Drop Dumpling Soup Recipe
January 10, 2007
3:59 PM
Subject [vegetarian_group] Hi all! and Egg Drop Dumpling Soup Recipe

Just joined! Hi, glad to be here.
I've been a vegetarian for two weeks now. Probably a drop in the hat
to many of you. I'm looking forward to the many new ideas on here. I
decided to share one of my own. I'm not a big soup person, I like
chowders and stews, however, I love a broth soup with my
grandmother's recipe of danish dumplings, here's what I came up with
last night for dinner.
Egg Drop Dumpling Soup

serves 5-7 people
Dumplings:
1 cup milk
½ cup butter
1 cup flour
½ tsp nutmeg
½ tsp salt
3 eggs
Heat milk and butter to a boil. Add the flour, nutmeg and salt.
Stir until thick and mixture leaves the side of the pan and forms a
compact mass, like with cream puffs. Let it cool off the stove for
a little while and do the other stuff.
In a large pot put in:
1- 4 cup box of vegetable broth (I used swanson's organic)

1/2 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/2 tsp onion powder
Put it on the heat to get it really hot. While that's getting hot
finish your dumplings with the 3 eggs listed. Beat in one at a time
until combined.
By now your broth should be really nice and hot. Take 2 eggs and
beat them in a bowl then slowly drizzle them into the soup to get
the strands of egg you see in many soups out there. After that take
your dumpling mixture and drop them in about tablespoon size. Cover
and let it cook for about six minutes. Stir it up just a little
because the vegetables are going to fight with the dumplings for
Recipes 2 Page 2306

if they look sticky turn them and recover and cook a few minutes
longer. Serve as is.
Sojo
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Recipes 2 Page 2307

January 10, 2007
3:59 PM
Subject [vegetarian_group] Chocolate Swirl Milkshakes

To AAA my group
3 cups vanilla ice cream
3 cups milk
¾ tsp vanilla extract
¾ cup chocolate fudge syrup, divided
4 maraschino cherries with stems
Serves 4
Combine ice cream, milk and vanilla in a blender. Process until thick and smooth, about 1 minute.
Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern
around inside of glass.
Pour equal amounts of ice cream mixture into each glass.
Swirl some chocolate fudge syrup over each serving. Place 1 cherry on top of each milkshake.
Recipes 2 Page 2308

Fudge Sauce
January 10, 2007
3:59 PM
Subject [vegetarian_group] Fudge Sauce

Fudge Sauce
Ingredients
3/4 cup butter
1 cup sugar
1/2 cup evaporated whole milk
5 ounces (10 tablespoons) cocoa
4 ounces milk chocolate (chips or solid)
1/8 teaspoon salt
1 teaspoon vanilla
Combine all ingredients except vanilla in a microwave proof bowl, and
microwave on 50% power until melted (a few minutes). Microwave on 50% power
for 10 minutes, stirring occasionally, until bubbly and very thick. Remove
from microwave and stir in vanilla. Store in glass container in
refrigerator.
Note: The number of servings is based on one ounce serving size. This sauce
is what a famous B and B uses to glaze their Double Whammy Chocolate
Cheesecake, but of course it can also be enjoyed as a sundae topping, or by
the spoonful if you have a sudden craving for chocolate. It keeps fairly
indefinitely in the refrigerator.
__._,_.___
Recipes 2 Page 2309

Pina Colada
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pina Colada

Pina Colada
1/2 Can Frozen Pina Colada Concentrate
(Defrosted - enough to cover the blades of the Vita-Mix)
1 Cup Fat Free, French Vanilla, Non-Dairy Creamer
3 Cups Vanilla Soy Milk
1/2 - 1" Slice Fresh Pineapple
1/2 Large Banana
1 Cup Non-fat Dry Milk
Approx. 3 Cups Ice
Add all ingredients to Vita-Mix container in order listed.

Turn on lowest Speed 1.
Turn quickly to10, then switch to High.
Run about 45 to 60 seconds.
Serve
(For a thicker, more frozen drink, use more ice.)
__._,_.___
Recipes 2 Page 2310

January 10, 2007
3:59 PM
Subject [vegetarian_group] Summer Squash Skins with Garlic Bread Crumbs

To Veg
olive oil cooking spray

3 1/2 pounds zucchini or combination of zucchini and yellow crookneck
squash, each no longer than 6 inches
1 tablespoon butter
sea salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. Spray a small baking sheet with olive oil
cooking spray. Combine garlic and bread crumbs and spread evenly on the
baking sheet. Spray again with olive oil cooking spray and bake 10 to 15
minutes or until nicely browned. Stir a few times to toast evenly.
Meanwhile, trim ends of the squash. Holding each squash upright
(vertically,) slice off the skin into long, narrow slices all around.
(You should have about 11/4 pounds.) Cut slices into long strips, about
1/4 inch wide.
Put butter and oil in a large skillet or wok over medium high heat. Add
squash strips, raise heat to high, and toss. Cook, tossing occasionally,
until squash are just beginning to soften but are still slightly
crunchy, about 5 minutes. Add garlic bread crumbs, and parsley, toss,
and serve. Serves 4.
--
Char Haz
charrem@fastmail.fm
Recipes 2 Page 2311

January 10, 2007
3:59 PM
Subject [vegetarian_group] Chickpea Fries with Sage and Parmesan

My kids love these with soup or a snack.
2 3/4 cups milk

1 1/2 teaspoons unsalted butter
1 small garlic clove, minced
1 cup chickpea flour, sifted if lumpy (see Note)
coarse salt and freshly ground pepper
canola oil, for frying
2 tablespoons finely chopped sage
In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat. Reduce
the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a
rubber spatula until the mixture thickens, about 2 minutes. Season with salt and pepper.
Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly
sprayed with vegetable oil spray; spread into a 1/4-inch layer. Cover with parchment paper and
refrigerate until firm, 2 to 3 hours.
Pour 1 inch of canola oil into a wide skillet and heat it to 350 degrees, or until a piece of bread bubbles
rapidly when added to the hot oil. Meanwhile, cut the chickpea mixture into 2-inch squares. Fry the
squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with
paper towels to drain, then keep them warm in a low oven while you fry the rest.
In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated;
serve warm.
Makes 12 servings.
__________________________________________________
Recipes 2 Page 2312

January 10, 2007
3:59 PM
Subject [vegetarian_group] Pumpkin Chip Cookies

To AAA my group
1-1/2 cups butter (no substitutions) softened

2 cups packed brown sugar
1 cup sugar
1 can (15 oz) solid pack pumpkin
1 egg
1 tspn vanilla extract
2 cups quick-cooking oats
2 tsp baking soda
1 tsp salt
2 cups (12 oz) semisweet chocolate chips or pieces
In large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg, and vanilla. Combine the flour,
oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate. Drop by
tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 mins or until
lightly browned. Remove to wire racks to cool. Yield: 10 dozen
Recipes 2 Page 2313

January 10, 2007
3:59 PM
Subject [vegetarian_group] Crispy Vegetable Chips

To AAA my group
4 servings
2 medium carrots, peeled

1 small parsnip, peeled
1 small sweet potato
1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
2 Tbs. olive oil, preferably extra-virgin
2 Tbs. yellow cornmeal
1. Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4 -
inch slices.
2. Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender,
about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.
3. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single
layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.
PER Serving: 193 CAL; 3 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 31 G CARB.;
0 MG CHOL; 23 MG SOD.; 4 G FIBER
Recipes 2 Page 2314

January 10, 2007
3:59 PM
Subject [vegetarian_group] Spinach Mustard Green and Great Northern Bean Soup
I made this today and it was sooooooo good. Yummmmmmm. My kids loved it
too.
Judy
1 large Onion, chopped fine

2 cloves Garlic, minced
3 T. Oil
2 - 16 oz. cans of Great Northern Beans, undrained
1-2 Red Potatoes chopped, in bite size pieces and rinsed
1 Vegetable Bouillon Cube
1 c. Water
Saute the Garlic and onion in a cast iron skillet with the oil. When tender
add both cans of Great Northern Beans and diced potato. Stir the Vegetable
Bouillon into the water and add to the Bean mixture. Cover and stir
occassionally until the potatoes are tender.
6 c. Chopped Mustard Greens

Bring 1 1/2 qts. of water to a boil and add the choppped Mustard Greens.
Cook for about 6 minutes. Drain. Add 2 qts of water to the greens and
bring to a boil
Add 1 Vegetable Bouillon Cube to 1/2 cup water and mix.

1 T. Salt
1 T. Bill Best Chic-nish Seasoning. www.billsbest.net
2 c. Fresh Spinach Leaves
Add the above to the Boiling Mustard greens and stir well. Remove from
heat and cover. The spinach will cook off the burner in about 5 minutes.
Add the Bean Mixture and 1 - 16 oz can of Italian Diced Tomatoes.
Stir well and add more salt if necessary. Enjoy.
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Recipes 2 Page 2315

January 10, 2007
3:59 PM
Subject [vegetarian_group] Mediterranean Grilled Vegetable Sandwich

To gourmet-recipes-from-around-the-world@ya hoogroups.com
2 medium red bell peppers, halved lengthways

4 medium portobello mushroom caps
1 medium eggplant, cut into 1/2-inch thick slices
1/4 cup olive oil
salt and pepper
4 ounces goat cheese or soft pepper cheese
8 slices crusty French or Italian bread, cut 1/2-inch thick and toasted
1/4 cup sliced fresh basil
Brush peppers, mushrooms, and eggplant with oil. Place peppers in centre of cooking grate and grill for
2 minutes. Add mushrooms and eggplant and continue grilling an additional 8 to 10 minutes or until all
vegetables are tender, turning occasionally during grilling time. Season vegetables with salt and pepper
to taste. Drizzle vinegar over vegetables. Spread 1 tablespoon cheese on one side of each toasted bread
slice. Evenly arrange vegetables and basil on 4 bread slices. Close sandwiches.
Makes 4 servings.
---------------------------------
Recipes 2 Page 2316

Reuben Sandwich
January 10, 2007
3:59 PM
Subject [Gourmet_Gourmand] Reuben Sandwich

Attachments
reuben-sand
wich
cat_aurore_
de_la_mor...
Reuben Sandwich
The Sacramento Bee recently published a recipe for a Reuben

Sandwich which sounded so good we just had to make it.
That day. Corned beef, dark rye bread, Swiss cheese,
sauerkraut, with Russian dressing - grilled. According to the
Wikipedia our national love affair with Reuben sandwiches
has been going on since the 1920s, though the origin is
disputed.
Sandwich ingredients
2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing
Russian Dressing
Recipes 2 Page 2317
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
1 Butter one side of four slices of bread, and place the slices
buttered-side down on a lined baking sheet. Top each with a
slice of Swiss cheese, and then divide half of the corned beef
among them.
2 Divide the sauerkraut among the sandwiches, and top each
with one tablespoon of Russian dressing. Add another layer of
corned beef and a second slice of Swiss cheese to each
sandwich. Top with the remaining bread slices; butter the side
facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the
sandwiches on one side until the bread is golden brown. Use a
spatula to carefully flip the sandwiches over and finish
cooking on the second side. Cut the sandwiches in half before
serving.
Make 4 sandwiches. Serve with a side of coleslaw.
Recipes 2 Page 2318

January 10, 2007
3:59 PM
Subject [vegetarian_group] Granny’s Great Pecan Pie

To Chri s tmas Tra ditions Debbie

1 9 inch pie crust
3 eggs
½ cup brown sugar
1 teaspoon vanilla
1 cups pecan halves
2 cups pecan pieces
¼ teaspoon salt
Mix all together except pecans halves

Arrange ½ cup pecan halves in bottom of crust
Gently spoon mixture into crust trying not to disturb pecans
Gently place remaining pecan halves on top of mixture
Bake pie in lower third of oven
Bake at 425 F for 10 minutes
then Bake at 350 F of 45 minutes
Cool and enjoy
or can be frozen and enjoyed later!
Angie, the plant lady

Ontario Canada (plant zone 5/6)
If you can laugh at it, you can live with it.
-Erma Bombeck
Recipes 2 Page 2319

Spinach Artichoke Dip- Olive Garden
January 10, 2007
3:59 PM
Subject [vegetarian_group] Spinach Artichoke Dip- Olive Garden

Sprinach Artichoke Dip - Olive Garden
1 CUP Water
1 Cup Spinach (I doubled the spinach)
1 Can of Artichoke hearts (quartered/chopped)
1 Cup grated parmesan cheese
2 8oz cream cheese
½ salt
¼ garlic powder
Serve with bread, toast, crackers, chips.

1.Boil spinach and artichoke hearts in 2 cups of water in small
saucepan over medium heat until tender. (about 10 minutes)
2.Drain.
3.Heat cream cheese in a small bowl and microwave on high for 1
minute. Add spinach and artichoke hearts to cream cheese. Stir well.
4.Add remaining ingredients to cream cheese and combine. Serve Hot.
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Recipes 2 Page 2320

Pumpkin Pancakes - diabetic
January 10, 2007
3:59 PM
Subject [vegetarian_group] Pumpkin Pancakes - diabetic

To AAA my group
Pumpkin Pancakes
1 egg
1 cup milk
1/2 cup cooked or canned pumpkin
3/4 cup unbleached enriched white flour
1 tablespoon sugar
In a bowl combine all of the ingredients and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled. Flip the
pancakes over when bubbles break around the edges. Serve hot with
rum flavored fruit sauce. Makes twenty-four 4-inch pancakes. One
pancake = 98 calories.
Exchange Value= 1 Bread Exchange +1/2 Fat Exchange

http://groups.yahoo.com/group/recipes_galore2007-holidays
http://groups.yahoo.com/group/Recipes_Galore2007
Check them out
[Non-text portions of this message have been removed]
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Recipes 2 Page 2321

January 10, 2007
3:59 PM
Subject [vegetarian_group] Apple-Walnut Salad with Cranberry Vinaigrette

To Reci peRoundtable@yahoogroups.com
1/4 cup fresh or frozen cranberries, thawed

1 tablespoon chopped red onion
1 tablespoon sugar
1 cup vegetable oil
10 cups mixed baby greens
2 Red Delicious apples, cored, thinly sliced
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until
well blended. With processor running, gradually add oil and process until well blended. Transfer to
medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to
room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.
Serve, passing remaining dressing separately.
Serves 6.
Bon Appetit
November 1995
________________________________________
Recipes 2 Page 2322

January 10, 2007
3:59 PM
Subject [vegetarian_group] Green Beans with Roasted Onions

Nonstick vegetables oil spray

6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14
wedges
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
3 pounds slender green beans, ends trimmed
Preheat oven to 450Â°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in
single layer on prepared sheets.
Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions
are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes.
Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5
minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm
over low heat before continuing.)
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well.
Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large
shallow bowl. Top with onion mixture and serve.
Serves 12.
Bon AppÃ©tit
November 1995
________________________________________
Recipes 2 Page 2323

January 10, 2007
3:59 PM
Subject [vegetarian_group] Potato-Onion Soup with Arugula

To gourmet-garden-of-good-eatin@yahoogroups.com
1 medium onion, roughly chopped

1/2 teaspoon salt
4 medium potatoes, peeled and cubed
1 quart vegetable stock or broth
1 cup chopped arugula
1/2 cup cream
extra virgin olive oil (optional)
Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five
minutes (don't brown). Add the potatoes, stir Briefly, then add the chicken stock, bring to a boil and
simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the
cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of
olive oil and a good grinding of pepper in each bowl. Serves 4.
__________________________________________________
Recipes 2 Page 2324

samosas
January 10, 2007
3:59 PM
Subject [vegetarian_group] re: samosas

I got this recipe from an indian friend. I baked them (heated the pan with olive oil first) and they came
out pretty ok. My daughter had great fun assembling them. We live less than a mile from a huge Indian
neighborhood and nothing I make is as good as what we can pick up on Devon.
Ingredients for samosa:

5 flour tortillas
For Stuffing :
3 medium sized potatoes
2 carrots
1/4 cup fresh peas boiled
4 finely chopped green chillies (depends on how much spice you want) I used one jalapeno
2 tbsp finely chopped cilantro leaves(fresh)
2 tbsp oil
1/2 tsp cumin seeds
big pinch of turmeric powder
salt according to your taste
big pinch of garam masala powder
oil to deep frying
To prepare filling :
Boil the potatoes and remove the skin and mash them and chop carrots finely (small pieces).Heat 2 tbsp
oil in a pan and it should be
hot. Add the cumin seeds and they should turn brown.Now bring heat to medium and add the chopped
green chillies and chopped onions and fry till golden brown, stirring them so that they don't burn.Now
add chopped cilantro leaves and carrots, peas, mashed potatoes and mix all.Now add turmeric powder,
salt and 1/4 cup water and cook for 5 mins covered on medium heat.Finally add the garam masala
powder and stir for 2 mins and remove. Cool it lightly.
To Prepare the Samosa :

Take 1 tortilla and cut into 2 semi circles. Take 1 semicircle and make in a cone shape and glue the last
end of the cone shape with all purpose flour paste ( 2 tsp of maida or all purpose flour made into a thick
paste with little water )Hold for a few sec the glued portion so that it sticks nicely. Stuff 1 tbsp of the
prepared filling inside the cone and glue the top with the maida paste too. Hold for a few sec the glued
portion so that it sticks well. Do the same with the other semicircle of tortilla and do the same for the
rest of the tortillas also.
Deep fry each samosa in hot oil and take it out after it turns golden brown .Enjoy eating your samosa!
Cheers
---------------------------------
Recipes 2 Page 2325

January 10, 2007
3:59 PM
Subject [vegetarian_group] Bajan Black Bean Soup

2 1/2 c Dried black beans soaked overnight

3 To 3 1/2 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers (jalapenos if preferred)
8 Berries allspice coarsely crushed
2 ts Brown sugar (or 1 t of molasses)
3 tb Tomato paste
3/4 c Crème fraiche or sour cream
In a frying pan heat the olive oil, then gently fry

the onion, garlic and chili with the allspice and
lemon rind, stirring occasionally, until the onions
are translucent. Add this mixture to the beans and go
on simmering for 2 hours, by which time the beans
should be tender. At this point add the sugar, lemon
juice, and tomato puree. Cook for another 30 minutes.
Add salt if necessary.
Ladle the soup into bowls, with a spoonful or two of

cream stirred in, and serve with a crusty bread.
If you are feeling lavish, a couple of spoons of dark

rum added towards the end give a Bajan flare.
__________________________________________________________
Recipes 2 Page 2326

Sweet Tamales
January 10, 2007
3:59 PM
Subject [vegetarian_group] Sweet Tamales repost of recipe

To GROUP
http://f1.grp.yahoofs.com/v1/wHhFRWx588Mg6olfB44R8dIo6eiE5xj4StlwBKjQA6jSDXzQ0SaELi7SMwLP-
jw_sFMiDcYbGXYn4pAMBx6xkg/%2ARecipes/Mexican%20and%20Other%20Latin%20American%
20Recipes/Sweet%20Tamales
Here's my sister Sissy's sweet tamale recipe. If this

won't open it's in the Mexican recipe folder. She
makes them for New Years and they are wonderful.
I;d like to see Paul's recipe too. Everyone has their
own version of tamales period.
I like them with a slice of cheese and a slice of
Ortega chili in the center. I have made pineapple
tamales and those are great too.
Donna
Love is like oxygen

Love gets you high
__________________________________________________________
Recipes 2 Page 2327

spaghetti sauce??
January 10, 2007
3:59 PM
Subject Re: [vegetarian_group] spaghetti sauce??

I don't buy spaghetti sauce. I much prefer my own, which is quick, easy
and much healthier.
Spicy Marinara
Ingredients:
2 T. Extra virgin oil
3 Garlic Cloves, crushed
1/2 T. Crushed red pepper flakes
1 32 oz can crushed tomatoes
1 T. Italian Dried seasoning
2 T. Dried Parsley
Add olive oil to medium saucepan over medium heat. Add garlic and pepper.
When pepper snaps and garlic sizzles add the crushed tomatoes. Season sauce
with salt and pepper and Italian seasoning. Cook for 5 minutes and stir in
parsley
Now....from here....I put it all in the crock pot. Add whatever veggies I
have in the fridge...usually rooms, zucchini and yellow squash and just let
it simmer all day. I may even add a can of diced tomatoes with green chili
s, depending on how spicy I want it.
Easy, Smeasy! My family loves it.
Serve with whole wheat spaghetti, a salad, and whole wheat garlic bread.
And....oh, yeah, a bottle of good wine.
Ahhhhh. Can you say heaven?
Sue
Recipes 2 Page 2328

Basic Tempura Sauce
January 10, 2007
3:59 PM
Subject [vegetarian_group] Basic Tempura Sauce

To vegetarian_group@yahoogroups.com; asian-recipe@yahoogroups.com
Anything you cooked in panko is good dipped in this

sauce.
Basic Tempura Sauce

2 tablespoons dry sherry
2 tablespoons peeled, grated fresh ginger
Combine all ingredients and heat in a small saucepan

to blend.
__________________________________________________________
Recipes 2 Page 2329

January 10, 2007
3:59 PM
Subject [vegetarian_group] Cilantro Tartar Sauce

Tastes good as a sandwich spread on bread or a

grilled tofu topping.
1 cup mayonnaise or veganise

2 tablespoons capers, drained
3 tablespoons black olives, pitted, chopped
1 lemon, juice of
1 teaspoon dijon mustard
salt and black pepper to taste
Combine all ingredients in a small bowl.

Comments: In place of cilantro, use basil, tarragon,
chives, thyme, oregano, or even Italian or regular parsley.
__________________________________________________________
Recipes 2 Page 2330

Diabetic Recipes
January 10, 2007
3:55 PM
Recipes 2 Page 2331

Moules Frites
January 10, 2007
12:48 PM
Moules Frites
Over the weekend, I had a classic Belgium meal of moules frites (mussels and fries) along with a glass of De
Koninck, ―a well-rounded medium-bodied Belgium beer with a dry finish.‖ It was the perfect late night meal at
my new favourite place, the Beerbistro. They have dozens of beers to suit everyone’s palate. They even offer a
gluten- free beer, La Messagère from Quebec, for my glutton- intolerant colleagues. I personally like ordering the
three beer sampler ($6). I’m not a huge beer drinker so it’s perfect for me. The food is always adequate and
reasonably priced.
Julian (I'm getting tired of calling him my fiancé) and I shared the Brussels Mussels (grilled sausage, tomato, hot
chilies, fennel, parsley and garlic in a beer broth —$14) and an impressive tower of Belgian Frites (with house-
made mayonnaise and smoked tomato ketchup —$5). The mussels came with a huge hunk of sourdough bread to
soak up the tasty broth. Julian was new to the mussels and fries combo so I showed him how to take an empty
mussel shell and use it as a pincher to pry the mussel from its shell a la français. I was feeling trés sophisticated,
until the little suckers got away from me one too many times. Julian wisely stuck with the little fork provided.
You don’t have to go out to have a delicious meal of mussels. They are incredibly easy to make and guaranteed to
impress your dinner guests. Just make sure you use fresh mussels. Guess what I’m making this weekend?
Steamed Mussels Provençal (Courtesy of Party Dish)

Yield: 4
INGREDIENTS:
 2 tbsps (25 mL) olive oil
 2 small onions, diced
 1 cup (250 mL) white wine
 1 can (28 ounce /796 mL) diced tomatoes, drained
 2 lbs (1 kg) mussels
 2 tbsps (25 mL) freshly chopped parsley
DIRECTIONS:
Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside. In a large saucepan or
Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about four
minutes. Add diced tomatoes and bring to a boil, stirring for three minutes. Add white wine and cook for another
five minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for seven to 10 minutes, until all
mussels open up (discard any unopened mussels). Sprinkle with remaining parsley.
Frites (Courtesy of Christine Cushing: Cook With Me)
Yield: 4
INGREDIENTS:
• 4 cups vegetable oil (1 litre)
• 6 large Yukon gold potatoes
• Sea salt
• Fresh ground pepper
DIRECTIONS:
1. Peel and cut potatoes into ¼-inch thick sticks. Soak in water for a minimum of two hours. Remove the frites
from the water and dry very well.
Recipes 2 Page 2332

minutes or until just cooked through but not browned. Drain on paper towels and cool to room temperature. Heat
the oil to 375 degrees F. Fry potatoes again about 1 to 2 minutes or until brown and crispy. Drain on paper towels.
Season the frites immediately with salt and pepper.
Recipes 2 Page 2333

Grandma's Trifle
January 10, 2007
2:02 PM
Custard
Beat 8 large eggs add: I cup sugar

1 quart whole milk
2 tsp vanilla
4 tbsp cornstarch
Cook over pan of boiling water using a whisk and not letting it get so
hot it curdles Once it starts to thicken, remove from heat and chill to
room temperature.
First layer
Using either pound or sponge cake cut or break into cube size pieces;
sprinkle with sherry (or rum) On top of that, add 1 cup or more if you
liek a lot of sliced fresh strawberries Top that with 1/3 of the custard
next:
add a second layer of cake pieces more sherry follow with a layer of blue
berries or peaches (sliced) Top with 1/3 of the custard
Then I layer of raspberries ( about a cup or so)
Top that with the last layer of cake sprinkle with sherry
Top with the remaining custard
Chill for a several hours or over night.
Before serving
Whip 1 cup of heavy cream, 1/4 cup sugar and I tsp vanilla
Top trifle with the wippe cream and garnish with a bit if the fruit - I
usually make a 'strawberry flower with a blue berry center and perhaps a
fresh mint sprig for color.
Recipes 2 Page 2334

Artichoke Hummus Wraps
January 10, 2007
1:39 PM
Artichoke Hummus Wraps 02-jun-02 23
6 servings -- Low-fat
Canned chickpeas and artichoke hearts are the quick-fix
secrets to this sandwich spread, which tastes great
combined with a crunchy cabbage slaw. Wraps can serve
as a meal in themselves, but a fresh fruit salad is an
appropriate accompaniment.
Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, drained and rinsed
1/3 cup tahini
1 medium clove garlic, coarsely chopped
1 1/2 to 2 Tbs. fresh lemon juice
Wraps
1 1/4 cups thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. finely chopped red onion
2 tsp. fresh lemon juice
6 (10-inch) flour tortillas
Directions:
1. To make artichoke spread, in food processor or blender
combine all artichoke spread ingredients and 2
tablespoons water. Process until mixture is almost smooth
but retains some texture and is slightly thicker than
hummus. If necessary, add water by teaspoonfuls to thin.
Season with salt and pepper. Refrigerate if not using
immediately.
2. In medium bowl, combine cabbage, carrots, pepper,
yogurt, parsley, onion and 2 tsp. lemon juice. Season to
taste with salt and pepper, and mix well.
3. In large skillet, warm each tortilla over medium heat just
until soft and flexible, about 1 minute per side. Spread
some artichoke mixture over each tortilla, leaving 1/2-inch
border. Top with cabbage mixture, dividing equally. Fold
up one or both ends of tortilla over filling, then roll each
sandwich into bundle. Serve immediately.
PER Per serving: 358 CAL; 13 G PROT; 10 G TOTAL
FAT (2 SAT. FAT); 53 G CARB.; 0 MG CHOL; 475 MG
SOD.; 9 G FIBER
Recipes 2 Page 2335

Breakfast Quesadillas
January 10, 2007
1:40 PM
Breakfast Quesadillas 01-JAN-05 p45
Serves 6 -- Ovo-Lacto
These Southwest-inspired treats are substantial enough to
ward off any winter chill. Serve them as a family breakfast or
brunch. Fresh apples or tangerines plus cinnamon-spiked
coffee round out the meal.
7 oz. ground soy “sausage”
6 large eggs, beaten
6 8- to 9-inch round tortillas
3/4 cup shredded low-fat cheddar cheese
1 1/2 cups salsa
1 ripe avocado, pitted and sliced
Chopped scallions for garnish
Directions:
1. Spray nonstick skillet with nonstick cooking spray. Crumble
“sausage,” and cook in skillet over medium heat about 5
minutes, stirring often. Respray skillet, and pour in eggs,
stirring and lifting up eggs with spatula so eggs cook evenly.
Season with salt and pepper, and remove from heat when
eggs are firm.
2. Put 1 tortilla on work surface. Sprinkle with 2 Tbs. cheese.
Divide egg mixture into 6 equal servings, and put 1 portion on
bottom half of tortilla. Fold other half over top to close. Repeat
to fill remaining tortillas.
3. Spray nonstick skillet with nonstick cooking spray, and heat
over medium heat. Put tortillas in skillet, and cook until cheese
melts and tortillas turn golden, about 1 minute.
4. Put quesadillas on individual plates, top each with 1/4 cup
salsa and avocado slices. Garnish with scallions, and serve.
PER SERVING: 390 CAL; 23 G PROT; 17 G TOTAL FAT (3
SAT. FAT); 37 G CARB.; 215 MG CHOL; 950 MG SOD.; 5 G
FIBER; 3 G SUGARS
Recipes 2 Page 2336

Brussels Sprouts Lardons
January 10, 2007
1:42 PM
My husband didn’t think he liked Brussels
Sprouts until I made this version adapted
from Ina Garten’s “Brussels Sprouts
Lardons from her _Barefoot in Paris_
cookbook:
I 16-oz pkg frozen Brussels sprouts (we

can’t get fresh ones in my area of the
hinterlands)
4-5 slices thin bacon (I cheat and use the
already-cooked stuff)
½ c. golden raisins
¾ c. chicken broth
Salt & pepper to taste
Olive oil for sautéing
Partially thaw sprouts. Cut them in

half. Dry on kitchen towel as they finish
thawing.
Heat bacon in nonstick skillet until
crisped. Remove.
Add small amount of olive oil to skillet and
cook sprouts about 5 minutes or until
sprouts begin to lightly brown. Turn
occasionally to brown evenly but be gentle
so they do not peel apart. Add raisins,
chicken broth, salt and pepper and cook
uncovered, until broth is just evaporated
and sprouts are tender. Crumble bacon
over top and serve immediately.
Recipes 2 Page 2337

Baked Salmon with Creamy
Dill Sauce
January 10, 2007
1:43 PM
This is what we had for New Year's

Eve dinner with some wild rice and
crusty bread...
Janette
Baked Salmon with Creamy Dill

Sauce
4 4 oz. salmon fillets
½ cup sour cream
2 tbsp butter
2 tbsp onion, minced
2 tsp dried dill
¼ tsp dried thyme
1. Preheat oven to 425 F (220
C). Spray a large baking pan with
non-stick cooking spray. Place salmon
fillets in baking pan.
2. In a bowl, combine all remaining

ingredients and mix well. Add salt and
pepper to taste. Spread evenly over
fish. Bake for 15 - 20 minutes until
sauce is bubbling and fish flakes easily
with a fork.
Makes 4 servings __._,_.___
Recipes 2 Page 2338

January 10, 2007
1:44 PM
If you're looking for a quick and easy dessert idea for another upcoming
event, this is a winner. The macaroons are amazingly quick to make (my
batch took about 20 minutes, from start to cooling time) and the cardamom
adds a lovely exotic flavor. This recipe is courtesy of one of my new
favorite cookbooks, In Nirmala's Kitchen.
Pictures of the finished recipe can be seen at http://www.28cooks.com

Makes about 16 large cookies
2 1/2 c unsweetened grated coconut
1/4 c sweetened condensed milk
2 tsp ground cardamom
2 large pinches salt
2 large egg whites
In a large bowl, combine coconut, milk, cardamom, and one pinch of salt.
Stir well with a wooden spoon until evenly combined. Set aside. In a small
bowl, combine egg whites and pinch of salt; beat with mixer until stiff
peaks form. Fold into coconut mixture until just combined.
Drop 1 tbsp of batter onto parchment-lined baking sheet, leaving about 1
inch between cookies. With wet hands, mold into mounds. Bake in oven
for 8-10 minutes, until edges are starting to brown. Cool on sheet for 5
minutes, then remove and cool on wire racks. If desired, cookies are
wonderful drizzled with melted dark chocolate.
Recipes 2 Page 2339

January 10, 2007
1:46 PM
My daughter had gotten the ingredients for these to make today. When we
got there, she wasn't too organized (3 small kids LOL) so I made them for
her. She hadn't allowed chilling time (read the recipe first LOL) so I just
made tiny balls of them and set them on the cookie sheets, then flattened
them slightly with a cup.
They were SENSATIONAL!!! We didn't use the coriander. Don't assume

they are spicy hot... I used one whole chipotle pepper and several tsps of
the adobo sauce, but even her little kids ate tons of them and everyone
raved about them! The McLarens Cheese is not straight cheese, but rather
a "cold pack cheddar cheese food" that is common here. It's quite sharp
and comes in a red container.
Cheese and crackers have been party staples for years. So it's time for a modern makeover! We've rolled
both into cheesy, crispy bites. Decorate them with dollops of guacamole, fiery salsa or herbed sour cream.
Nutrients per crisp

0.9 g protein
3 g fat
2.6 g carbohydrates
0.2 mg iron
16 mg calcium
58 mg sodium
40 calories
Preparation time 10 minutes
Refrigeration Time 3 hours
Baking Time 8 minutes per sheet
Makes 7 dozen crisps
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) ground coriander (optional)
1 canned chipotle pepper, packed in adobo sauce
1 to 2 tsp (5 to 10 mL) adobo sauce
250 g container MacLaren's Imperial Sharp Cheddar Cheese, cut into chunks
1 cup (250 mL) unsalted butter, cut into cubes
toppings such as guacamole, salsa and herbed sour cream (optional)
1.In a medium-size bowl, using a fork, stir flour with salt and coriander. Place chipotle pepper, 1 tsp (5 mL)
adobo sauce, cheese and butter in a food processor. Whirl until smooth, scraping down side as necessary.
Taste and add remaining tsp (5 mL) adobo sauce, if you like it spicier. Add flour mixture. Pulse just until
mixture comes together and starts to form a ball. Mixture will be wet.
2.Lightly flour hands, then divide dough into 4 portions. Shape each portion into a log about 1 1/4 inches (3
cm) wide and 6 inches (15 cm) long. Wrap in wax paper, then twist ends to seal tightly. Refrigerate until
firm, at least 3 hours or up to 1 week. Or place wrapped rolls in a sealed plastic bag and freeze up to 1
month.
3.To bake, position oven rack on bottom shelf. Preheat oven to 400F (200C). Remove a log from
refrigerator and slice into 1/4-inch- (0.5-cm-) thick rounds. Spread out on ungreased baking sheets about 1
inch (2.5 cm) apart.
4.Bake one sheet at a time on bottom rack of preheated oven until edges are lightly browned, 8 to 10
minutes. Remove crisps to a rack to cool. Repeat with remaining logs. Once cooled, crisps will keep well,
stored in an airtight container in the refrigerator, up to 2 weeks. Serve with guacamole, salsa and herbed
sour cream.
First published in Chatelaine's 12/2005 issue. © Rogers Media Publishing Inc.

Recipes 2 Page 2340

Mongolian Fire Pot Beef
Fillet
January 10, 2007 I am DYING to try this!!!
1:46 PM
Mongolian Fire Pot Beef Fillet
3 cups beef broth

6 slices fresh ginger
3 pieces star anise
3 cloves garlic
2 hot dried chili peppers, up to 3
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds fillet of beef
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1/2 cup green scallions, thinly sliced
hot chili paste
coarse salt
sesame oil
soy sauce
Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper
in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer
and cook for 15 minutes.
Season the beef with salt and pepper and add to the simmering broth. Return to the boil
and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a temperature probe, remove
the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire
and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve
with the sliced beef.
Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.
Serves 4.
.
--
Linda
Recipes 2 Page 2341

The Perfect Fruit Salad
January 10, 2007
1:52 PM
The Perfect Fruit

Salad
Leslie Geddes-Brown digs out a delicious old-

fashioned recipe for fruit salad
Thursday, December 21 2006
The perfect antidote to a glut of mince pies and Christmas pudding. This is the cordon bleu version of
1963. Personally, I would leave out the bananas and add pineapple. Actually, mango and papaya would be
good, but then it would no longer be 'old-fashioned'.
• lb granulated sugar
• teacup water
• 3 or 4 different fruits such as pears, oranges, grapes, bananas
Make a syrup by dissolving the sugar in water on a gentle heat, then boil fast for one minute. Allow to cool.
Prepare fruit meticulously, taking off peel, pith and membranes and remove the pips. Pour the syrup over
it, turn it all into a glass bowl, and cool.
Recipes 2 Page 2342

Summer Breezes
Smoothie
January 10, 2007 Summer Breezes Smoothie
1:44 PM
Heart Healthy website
Here's a perfect lowfat thirst quencher.
Ingredients:
1 Cup fat free, plain yogurt

6 medium strawberries
1 Cup pineapple, crushed, canned in juice
1 medium banana
4 ice cubes
Directions:
1. Place all ingredients in blender and puree until smooth.

2. Serve in frosted glass.
Yield: 3 servings
Serving size: 1 cup
Each serving provides:
Calories: 121
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 1 mg
Sodium: 64 mg
Total fiber: 2 g
Protein: 6 g
Carbohydrates: 24 g
Potassium: 483 mg
Recipes 2 Page 2343

VEGETARIAN RECIPES
January 10, 2007
1:54 PM
Recipes 2 Page 2344

January 10, 2007
3:54 PM
Subject [vegetarian_group] Asparagus in Lemon Sauce

To gs picy; VG
2 pounds fresh asparagus, tough ends broken off

1/2 cup olive oil
1 teaspoon lemon peel
Cut asparagus into 2-inch pieces. Bring two cups water

to a boil over high heat. Add asparagus reduce heat
and simmer until crisp-tender, about 5 minutes. Drain.
In same saucepan, combine olive oil, lemon peel and

lemon juice. Cook over medium heat for about 2
minutes. Toss with warm asparagus. Serve warm. Garnish
with lemon slices.
Serves 6.
__________________________________________________________
Recipes 2 Page 2345

Garliky Mushrooms
January 10, 2007
2:07 PM
Garliky Mushrooms
2 doz. lg. mushrooms

1/2 c. butter
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper
Clean mushrooms, removing stem. Combine butter, shallots, garlic and

parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place
mushrooms in a shallow baking dish. Fill each mushroom with a dollop of
garlic butter mixture (about
1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.
Recipes 2 Page 2346

Pan-Fried Potatoes with Cheese,
Rosemary, and Sage
January 10, 2007
2:07 PM
Pan-Fried Potatoes with Cheese, Rosemary, and Sage
5 ounces fontina or Taleggio cheese

1 1/2 to 2 pounds large, smooth-skinned red potatoes salt
1/2 teaspoon peppercorns, or more to taste
6 fresh sage leaves, roughly chopped, or 1/2 teaspoon dried
1 1/2 teaspoons roughly chopped fresh rosemary, or 1/2 teaspoon dried
3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified butter
Cut the cheese into small cubes and let them warm to room temperature while
the rest of the dish is prepared. Wash the potatoes, even off the ends, and slice
them lengthwise about 1/2 inch thick. Slice each slab into thirds and each
resulting stick into pieces to end up with cubes. Discard the odd-shaped small
pieces, which are likely to burn later on.
Bring a pot of water to a boil, add salt to taste and the potatoes, and cook until
they are just barely done, about 8 minutes. Pour them into a strainer, rinse
them quickly in cool water, and set them on a towel to dry. Grind the
peppercorns in a mortar, keeping them coarse. If you're using dried herbs,
smash them with the peppercorns.
Heat the oil in a wide skillet (preferably cast iron). When it's hot, lower the
heat to medium and add the potatoes. Let them sit for several minutes until
they begin to form a crust on the bottom; then begin shaking the pan every few
minutes so that the potatoes will turn and color on all sides. When they are
nicely browned, add the herbs and the pepper. Quickly toss the cubes of cheese
among the potatoes and serve right away.
---------------------------------
Recipes 2 Page 2347

Lemon Poppy Seed
Cake
January 10, 2007
2:08 PM
Lemon Poppy Seed Cake
1 package lemon cake mix with pudding

1 cup water
1/3 cup applesauce
6 egg whites
Glaze:
Mix together cake mix, water, applesauce and egg whites and pour in 10-
inch tube or 12 cup fluted Bundt pan. Bake 350 degrees for 35 - 45 min. When
cool, mix the ingredients for the glaze in the order listed. Sprinkle poppy
seeds on top of glazed cake.
Recipes 2 Page 2348

January 10, 2007
2:08 PM
1/4 cup Extra Virgin Olive Oil

1/2 medium onion, chopped, (about 3/4 cup)
2 garlic cloves, chopped fine
2 28 oz. cans Italian whole peeled tomatoes, broken into pieces with a
whisk or your hands
1/4 cup coarsely chopped fresh basil
1/4 tsp dried basil
1/4 tsp dried oregano
Salt
Heat olive oil in a 6-quart saucepan over medium heat. Add onion and
garlic and cook until onion is translucent, about 5 minutes. Add the
tomatoes, about half the fresh basil, the dried basil and oregano. Bring to
boil, then reduce the heat to simmering. Season lightly with salt and
pepper and simmer until the sauce is thickened, about 40 minutes. 2. Stir
in the remaining fresh basil and adjust the seasoning if necessary. The
sauce may be prepared in advance. Refrigerate until needed.
Recipes 2 Page 2349

January 10, 2007
2:09 PM

Ari Rapkin
2 medium tomatoes
1 small yellow onion
1 small red onion
1 green bell pepper
1 yellow bell pepper
1 small can (4 oz?) tomato sauce
1 fresh jalapeno pepper
4 Tbsp cider vinegar
chopped fresh cilantro
Remove stems, seeds and white "ribs" from bell peppers. Cut the
peppers into 1-inch wide strips. Place strips skin side up on a cookie
tray.
Broil until skins turn brown and bubble away from the pepper flesh.
Let the peppers cool uncovered.
While the peppers cool, chop the rest of the vegetables, discarding the
tomato seeds (they make the salsa gritty & watery). Mix the chopped
vegetables, tomato sauce, vinegar, cilantro, and garlic powder in a big
bowl.
With your fingernails or a small sharp knife, remove the skin from
the roasted pepper strips.
Chop the pepper strips and add them to the salsa.
Recipes 2 Page 2350

Truffles
January 10, 2007
2:10 PM
Truffles
INGREDIENTS:
1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto,
etc.)
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
powdered unsweetened cocoa
1. Boil cream in a small heavy pan until reduced to 2 tablespoons.

Remove from heat, stir in liqueur and chocolate, and return to low
heat.
Stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a

shallow bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch

balls.
(Perhaps a melon ball (?) or a small ice cream scoop may be
useful???)
Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at

room temperature for 30 minutes before serving.
Recipes 2 Page 2351

MANGO RELISH
January 10, 2007
2:12 PM
Ive tried this once before for a party. Its not my favorite, but folks
loved it.
MANGO RELISH
2 bombay mangos
1 medium onion
1/4 tsp. salt
1 1/4 tbsps. brown sugar
1 1/2 tbsps. curry powder
3/4 tsp. powdered white pepper
1/4 tsp. finely mixed ginger
1/2 mixed spices
1/2 tsp. powdered pimento
1 tsp.lime juice
3 tbsps. finely chopped currants
Peel off skin and slice mangoes into tiny peices. Peel and chop onion
finely. In a saucepan, place mangos, onion, salt, sugar, curry powder,
white pepper, ginger spices, pimento, lime juice and currants. Stir in
ingredients combining all well together. Add water just to cover.
Place saucepan on fire. Cook, stirring mixture occaisionally until
water boils down and mixture reaches the consistency of jam
Recipes 2 Page 2352

FRESH COCONUT MILK
January 10, 2007
2:13 PM
I love this milk, I use it alot in my foods.
FRESH COCONUT MILK
1 cup fresh shredded coconut

3 cups water (coconut liwuid may be used in part)
Honey to taste (about 1 tsp.)
Pinch of salt
Blend until vey smooth. Strain well or use on cereal unstrained.

Unswetened dried coconut may replace fresh coconut if it is soaked in
water prior to blending. Part of the coconut may be substituted with
peanuts or almonds, sesame seed, or raw cashews.
Recipes 2 Page 2353

January 10, 2007
2:14 PM
3 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1 cup assorted chopped fresh vegetables
2 Tbsp. milk or water
3/4 cup Grated Parmesan Cheese, divided
HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables; cook
5 minutes or until potatoes are browned, stirring occasionally.
MIX eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly over
potatoes and vegetables; cover. Reduce heat to medium- low.
COOK 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese;
cover. Let stand 5 minutes. Cut into wedges.
Suggested Vegetables: Chopped broccoli flowerets, red pepper and shredded carrots or
sliced green onions, chopped tomato and chopped parsley.
Recipes 2 Page 2354

Macadamia Biscotti
January 10, 2007
2:14 PM
Macadamia Biscotti
6 tablespoons unsalted butter, cut up, at room temperature

2 eggs
1/2 teaspoon salt
1 cup macadamia nuts, coarsely chopped
Preheat the oven to 350°F. Grease and flour a baking sheet.

In a large bowl, with an electric mixer on high, beat the butter and sugar until pale
and creamy. Beat in the eggs, vanilla, and lemon zest. Add the flour, baking
powder, and salt. Blend to combine. Stir in the nuts.
Halve the dough and, with lightly oiled hands, roll each half into a log about 2
inches thick and 12 inches long. Place the logs on the baking sheet and bake in the
center of the oven for 25 minutes, or until golden.
Remove the baking sheet from the oven and place on a rack to cool.
Transfer the logs to a breadboard. Using a serrated knife, slice them about 3/4 inch
thick at a 45 degree angle. To avoid crumbling, use firm, decisive strokes. Place the
slices flat on a baking sheet and return to a 350°F oven for about 10 minutes,
turning once, to dry them.
Cool on a rack. The cookies will keep in an airtight container for two to three
weeks.
Makes about 24 to 30.

Total time: 1 1/2 hours.
Recipes 2 Page 2355

Mandarin Orange Cake
with Glaze Topping
January 10, 2007
2:15 PM
Mandarin Orange Cake with Glaze Topping
2 c. flour
2 c. sugar
2 eggs
2 tsp. soda
2 tsp. vanilla
2 (11 oz.) cans mandarin oranges
GLAZE
1-1/2 c. brown sugar
6 tbsp. butter
6 tbsp. milk
Combine first 5 ingredients. Drain liquid from the oranges and add to other
ingredients.
Mix well; then add oranges; stir until oranges are broken up. Bake at 325 degrees
for 30 minutes in 9 x 13 inch pan. Poke holes in cake. Boil glaze ingredients 3
minutes. Pour over cake while hot.
Recipes 2 Page 2356

Spanish Omelet w/ Potato,
Pepper and Tomato
January 10, 2007
3:29 PM
Spanish Omelet w/ Potato, Pepper and Tomato

1 1/2 lb potatoes, peeled and cut into 1/2 inch dice
1 medium- large yellow onion, chopped
1-2 Tsp chopped rosemary
Salt and ground pepper
2 red bell peppers, seeded and diced
4 tomatoes, peeled, seeded, and diced
3-4 Tbsp fresh basil leaves
8 Eggs
Heat a large, ovenproof frying pan over medium heat. Add 3 Tbsp of oil,
potatoes, onion, rosemary, and half of the garlic to taste. Stir well,
reduce heat to low, season with salt and pepper, cover and cook, turning
the potatoes once or twice, until just cooked through, about 15 minutes.
Transfer potatoes to a bowl and return pan to

medium- high heat. Add 2 Tbsp of oil. When hot, add peppers and saute
until soft, about 7 minutes. Add tomoatoes and cook until they break
down into a thick sauce, 7-10 minutes. Season with salt and pepper, add
the remaining garlic to taste and the basil, and mix well.
Transfer to a bowl separate from the potatoes.

In a small bowl, beat 5 of the eggs until blended and add to the
potatoes. Beat remaining 3 eggs and add to the tomato mixture.
Preheat the broiler. Wipe frying pan clean, return to medium-high heat,
and add remaining 3 Tbsp olive oil. When hot, pour in the potato mixture
and cook without disturbing for about 2 minutes. Reduce heat to
medium- low and continue to cook, usin a spatula to lift the edges of the
omelet every so often to allow the liquid egg to flow beneath the potato
mixture. When eggs are almost firm, after about 7 minutes, pour in the
tomato mixture and spread it evenly. Reduce heat to very low, cover and
cook, checking to make sure bottom of the omelet is not sticking, until
mixture has set, about 7 more minutes.
Uncover and slide pan under the broiler and cook until top is lightly
browned, about 3-4 minutes.
Slide omelet onto a serving plate. Serve hot or at room temperature.
MAKES 4 SERVINGS...
Recipes 2 Page 2357

January 10, 2007
3:30 PM
Makes 2 to 3 cups
1 ripe avocado, cut into 1/4-inch dice

2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3
tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter
salsa, leave the seeds in)
Coarse salt (kosher or sea) and freshly ground black pepper
1. Place the avocado in the bottom of a nonreactive mixing bowl and gently
toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the
avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the
cob flat on a cutting board and remove the kernels using lengthwise strokes
of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be
prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl
and gently toss to mix. Taste for seasoning, adding more lime juice as
necessary and season with salt and pepper to taste; the salsa should be
highly seasoned.
Note: To determine the ripeness of an avocado, give it the "Charmin test"; the flesh
should be gently yielding when the sides are squeezed.
Recipes 2 Page 2358

Cherry Rum Balls
January 10, 2007
3:31 PM
Cherry Rum Balls
1 cup semisweet chocolate chips

1/2 cup rum
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
24 red candied cherries, halved
Melt the chocolate chips and stir in the rum and corn syrup.
Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the
confectioners' sugar. Drizzle the chocolate mixture over the crumb
mixture and stir until blended.
Shape mixture into 1 inch balls. Roll balls in the remaining

confectioners' sugar. Place cherry half in center of each cookie,
pressing down lightly. Store in an airtight container for several
days
to develop flavor.
Recipes 2 Page 2359

January 10, 2007
1:38 PM
Almonds are an amazing nutritional powerhouse since they're

chock-full of vitamins, minerals, and "good fats" - the
monounsaturated fats, which are associated with decreased
risk of heart disease.
Ingredients

1 cup sugar
1/2 cup unsweetened applesauce
1 egg
Directions
Preheat the oven to 350 degrees F. Coat an 8-inch square

baking dish with nonstick cooking spray.
In a medium bowl, using an electric beater on medium speed,

beat the butter, sugar, applesauce, egg, and vanilla. Slowly
beat in the cocoa and flour. Pour the batter into the baking
dish and top with the almonds.
Bake for 25 to 30 minutes, or until a wooden toothpick

inserted in the center comes out clean. Cool completely before
cutting.
Serving size: 1 square

Yield: 16 squares
Exchanges: 1-1/2 Carbohydrate, 1/2 Fat
Nutrition: 108 calories (29 from fat), 19g Carb, 1g Fiber, 13g
Protein, 3g Fat
Recipes 2 Page 2360
Protein, 3g Fat
From Mr. Food Every Day's a Holiday Diabetic Cookbook,

available at www.mrfood.com. Recipe © Copyright 2003
Ginsburg Enterprises Incorporated. All rights reserved.
Recipes 2 Page 2361

Chocolate Pecan Pie
January 10, 2007
1:58 PM
Chocolate Pecan Pie
9 inch pie crust

1 1/2 cups pecans
3/4 cup semi sweet chocolate chips
3 large eggs
1 cup sugar
4 TB butter, melted
1 tsp vanilla
1/4 tsp salt
Coarsely chop the pecans, reserving about 16 whole pecans if

you would like to use them for decoration. Place the nuts on a
baking sheet and roast for about 6-8 minutes. Cool.
In a large mixing bowl, whisk together the eggs, sugar, corn

syrup, butter, vanilla and salt. Stir in the chopped toasted nuts
and chocolate chips.
Warm the pie crust in the oven for about 5 minutes. Pour in the
filling. If you are decorating, arrange the reserved whole pecans
around the edge. These don't show up much but give a nice
sense of finish to the pie.
Bake 40-45 minutes. The center should seem partially set but
not firm. The filling will firm up as the pie cools.
Recipes 2 Page 2362

January 10, 2007
1:58 PM
2 sticks butter
1 cup confectioner's sugar
1 tsp vanilla
1 cup stone-ground yellow cornmeal
2/3 cup white flour
1/2 tsp salt
Beat butter and both sugars til smooth. Beat in vanilla. Combine
cornmeal, both flours, and salt; beat into butter-sugar mixture til
thoroughly combined. Stir in nuts. Scoop out half Tbsps of batter and
roll into balls. Place ca 2 inches apart on ungreased cookie sheets, and
flatten with bottom of glass. Bake at 350F for
10-12 minutes or til lightly browned. Take from oven and gently transfer
to wire racks to cool.
Source: RecipeCottage
Recipes 2 Page 2363

Mock Guacamole
January 10, 2007
1:59 PM
Judy maybe I never got around to posting it, here it is, enjoy! Donna
Mock Guacamole
4 green onions, chopped, include some of the tops.

3 cups frozen green peas, thawed
4 Tbls. green or red salsa of choice
1/4 cup chopped tomato
1/4 cup chopped yellow onion
1/4 tsp garlic salt or 2 minced cloves
Cilantro (optional)
In a food processor blend the green onion and peas until smooth.
fold in the other ingredients.
I like to add some chopped cilantro also.
Chill and serve with corn chips.
Recipes 2 Page 2364

Avocado and Pea
Guacamole
January 10, 2007
1:59 PM Avocado and Pea Guacamole
1 package frozen peas, thawed

1 ripoe avocado, peeled and pitted
1/3 cup plain nonfat yogurt
1/3 cup store bought medium hot salsa
3 tbsp fresh lime juice
1/2 cup loosely packed fresh cilantro leaves, chopped
1/2 tsp salt
in food processor, with knife blade attached, pulse peas until

almost smooth; set aside. in a medium bowl, with fork, mash
avocado; stir until evenly mixed. cover and refrigerate if not
serving right away.
==================================
Recipes 2 Page 2365

Pecan Brittle
January 10, 2007
2:00 PM
Pecan Brittle
2 cups sugar
1 cup butter
1/2 teaspoon salt
5 cups pecans
Dipping chocolate (optional)
Toast pecans at 200 degrees F until warm; set aside. In a large

saucepan, combine sugar and corn syrup and cook to 310 degrees F,
stirring constantly. Add butter; continue cooking, stirring
constantly, to 290 degrees F. Remove from heat; stir in salt, soda,
vanilla, and nuts. Beat quickly, and spread out on a greased marble
slab or on a heavily greased cookie sheet. Break apart when cool.
Can be eaten as is or dipped in chocolate. Makes about 20 pieces.
Recipes 2 Page 2366

January 10, 2007
2:00 PM
1 pound potatoes, new

2 cups garlic
1 teaspoon rosemary, dried
1 teaspoon salt
ground pepper
Cook potatoes on stove top in water to cover or in microwave oven on
HIGH (l00T power) until almost tender. Drain potatoes. Toss with garlic,
rosemary and olive oil. Season to taste with salt and pepper.
Can be prepared day ahead to this point and refrigerated. To grill, divide
potatoes in half.
Place each batch in single layer between large pieces heavy duty foil (or
double thickness regular foil). Bring up ends of foil to close airtight.
Puncture several holes in each packages. Place on grill rack over hot coals,
turning several times, until cooked, about 7 minutes total. Unwrap and serve
immediately. Makes 6 servings. Puncturing the foil with holes allows some
ot the smokiness to perme- ate the potatoes.
Serves 6.
Recipes 2 Page 2367

Baked Individual Eggplant
Parmesan
January 10, 2007
2:01 PM
2 – 3 Medium Eggplants
For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes
Salt & Pepper
Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices
in a colander and sprinkle with a little of the salt. Continue to slice the
eggplants and place them in the colander with salt. Place a plate that just
covers the eggplant on top, and then weight it down with a heavy can or
canister. Let the eggplant drain in the sink for about 45 minutes. Pat the
eggplant dry.
While the eggplant is drying, begin the sauce by heating the olive oil in a
heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an
additional minute or two. Next add the tomatoes, salt pepper, and red pepper
flakes. Cook over low heat until the sauce has thickened, about 30 minutes.
Add the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices flat on a lightly
greased baking sheet. Lightly brush the top of the eggplants with olive oil and
then broil until lightly browned. Turn the eggplant, and brown the other side.
Continue in this manner until all of the eggplant slices have been browned.
Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little
sauce to just barely cover the bottom of the pan. Place a layer of eggplant
slices side by side without touching each other. Spoon a little sauce on each
slice, and then sprinkle a little of each of the grated cheeses. Choose another
slice of equal size for each of the prepared eggplant slices in the pan, and cover
each one with this second slice. Spoon some sauce on each of these slices, and
then sprinkle with the remaining cheese. Bake the eggplant until bubbly and
lightly browned, about 35 to 40 minutes.
Recipes 2 Page 2368

Recipes 2 Page 2369
January 10, 2007
2:03 PM
From Rozanne Gold, Bon Appétit magazine
Yield: about 24
INGREDIENTS
One 15-ounce can garbanzo beans (chickpeas), rinsed, drained
2 garlic cloves
1 tablespoon fresh rosemary
3 large eggs
6 tablespoons water
1 teaspoon salt
6 tablespoons (or more) olive oil
Pomegranate seeds (optional)
DIRECTIONS
Blend garbanzo beans, garlic and

rosemary in processor to coarse
paste.
Recipes 2 Page 2370

Add eggs, 6 tablespoons water and
extra-virgin olive oil; blend until
smooth.
Add flour, cumin, salt, pepper and

baking powder and blend.
Pour batter into bowl.
Heat 6 tablespoons of oil in a heavy,

large skillet over medium-high heat
until hot but not smoking.
Working in batches, drop batter by

heaping tablespoonfuls into hot oil.
Cook until golden, about 1 minute per side.
Using slotted spatula, transfer latkes to paper towels to drain.
Add more oil to skillet as necessary and allow to get hot before adding more
batter.
Transfer latkes to plates.
Sprinkle with pomegranate seeds, if desired, and serve.
TIPS
For a terrific side dish that serves

eight, top these latkes with a quick
sauce made by stirring two tablespoons
dried mint into one cup plain yogurt. Or drizzle the latkes with pomegranate
molasses (found at Middle Eastern markets and some supermarkets.
Recipes 2 Page 2371

Butter Pecan Fudge
January 10, 2007
2:04 PM
Butter Pecan Fudge

1/2 cup heavy cream
1/8 teaspoon salt
1 cup pecan halves, toasted
Coat an 8-inch square baking dish with nonstick cooking spray. In

a large saucepan, bring the butter, heavy cream, granulated sugar,
brown sugar, and salt to a boil over medium heat, stirring
frequently. Allow to boil for 5 minutes, stirring constantly, then
remove the pan from the heat.
Stir in the pecans and vanilla. Add the confections' sugar and stir
until smooth and well combined. Spread the mixture into the
baking dish. Allow to cool to room temperature then cut into 1-
inch squares and serve, or store in an airtight container until ready
to serve. About 5 dozen pieces.
Recipes 2 Page 2372

January 10, 2007
2:05 PM
1 cup finely chopped onions

1 cup finely chopped carrots
1 cup finely chopped red or green bell pepper -- (or combination)
1 clove garlic -- minced
1 14.5 oz can diced tomatoes
2 15 oz cans black-eyed peas -- (or 3 cups cooked)
1 4 oz can chopped green chiles
3/4 cup water or vegetable broth
2 tablespoons water
In slow cooker, combine all ingredients except cornstarch, 2 tablespoons of

water, and 2 tablespoons of cilantro. Cover. Cook on low for 6 to 8 hours or
on high for 4 hours.
Dissolve cornstarch in water. Stir into soup mixture 30 minutes before

serving.
Garnish individual servings with cilantro.
________________________________________
Recipes 2 Page 2373

Date Chews
January 10, 2007
2:05 PM
Date Chews
1/2 pound dates, cut up

1 c. granulated sugar
2 eggs, beaten
1 tbsp. butter
3 c. Rice Krispies
Cook dates, sugar, eggs and butter slowly until thick.
Add Rice Krispies and vanilla extract.

Mix well. Let cool until it can be handled.
Roll into small balls. Roll balls in chopped nuts or coconut.
Recipes 2 Page 2374

Margherita Pizza
January 10, 2007
2:06 PM
This is easy, fast and delicious!
Margherita Pizza
2 tsp. garlic, chopped

2 med. tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella cheese, sliced
2 med. wheat flour tortillas
2 tbsp. fresh basil,or cilantro minced
1/2 c. fresh Parmesan, grated
In a small bowl place the garlic, tomatoes, olive oil, salt and pepper.
Thoroughly coat the tomatoes.
Place the cheese slices over the tortillas. Place the soaked tomatoes on
top. Sprinkle on the basil and Parmesan. Preheat the oven to 350
degrees. Place the tortillas on a cookie sheet and bake them for 8
minutes or until the cheese is melted. Cut the pizza into wedges.
Serve
Recipes 2 Page 2375

ROASTED PINEAPPLE
SKEWERS
January 10, 2007
1:41 PM ROASTED PINEAPPLE SKEWERS
1 ripe fresh pineapple, peeled or unpeeled

2 tablespoons dark rum (optional)
1/2 cup large blueberries
2 pints vanilla ice cream
Soak thin wooden skewers in warm water.

Cut off the top of the pineapple. Reserve the best-looking leaves
in a bowl of cold water (2 per serving). Use a sharp knife to cut
off the bottom.
Remove peel and any eyes. Slice lengthwise, remove core and
cut into 1 1/4-inch chunks.
Stir rum with maple syrup. Toss pineapple in the maple syrup.
Thread, alternating with berries, onto the skewers.
Keep skewers in a shallow dish to marinate in the syrup.
Just before grilling, brush fruit with maple syrup. Cook on grill
5 minutes or until softened. Scoop ice cream into bowls. Stand 2
leaves at the back of each bowl like rabbit ears and serve 1 or 2
skewers with each. Drizzle any remaining maple syrup over the
top. Makes 8 to 12 servings.
Recipes 2 Page 2376

January 10, 2007
1:43 PM
4 cup coarsely chopped fresh basil leaves

1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 tbsps. sweet butter, softened
In a blender in batches or in a food processor puree the basil
with the sunflower seeds, the oil, the Parmesan, the butter,
the garlic, and salt to taste. Transfer the pesto to a small bowl
and lay plastic wrap directly on the surface to prevent
discoloration. The pesto keeps, covered and chilled, for 2
weeks. Makes about 1 1/2 cups.
To use the pesto: For every pound of dried pasta cooking in a
keeple of boiling salted water, stir together in a heated serving
bowl 3/4 cup pesto and 2/3 cup hot pasta cooking water.
When the pasta is al dente, drain it in a colander, add it to the
pesto mixture, and toss the mixture with lemon juice, salt,
Recipes 2 Page 2377

January 10, 2007
1:45 PM
2 (8-oz.) cans refrigerated crescent dinner rolls

1 (14-oz.) can artichoke hearts, drained, chopped
1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain
3/4 cup grated Parmesan Cheese
2/3 cup mayo
2/3 cup sour cream
1/8 tsp garlic powder
Heat oven to 375??F. Unroll dough into 4 long rectangles. Place

crosswise in ungreased 15x10x1 baking pan; press over bottom and 1"
up sides to form crust. Press perforations to seal.
Bake at 375??F for 10-12 minutes or until light golden brown.
In medium bowl, combine all remaining ingredients; mix well.

Spread mixture evenly over partially baked crust.
Bake at 375 degrees F for an additional 8-10 minutes or until topping

is thoroughly heated. Cut into 1 1/2" squares. Serve warm.
60 appetizers
Recipes 2 Page 2378

January 10, 2007
1:42 PM
2 cans med-lrg artichoke hearts or qtrs. - drained and diced/bite

size
2 C mayo
1 lrg can diced green chilies (OR 1 sm can jalapenos - for you spice
lovers)
1 C fresh grated parmesan cheese
Preheat oven 350 F. Combine 3/4 C parm. cheese with the rest of
the ingredients in medium casserole dish. Sprinkle remaining 1/4
C parm.
on top. Bake at 350 for 20-25 min. or until heated through and top
is golden. Serve with Fritos, melba rounds, butter crackers,
Triscuits, etc
Recipes 2 Page 2379

Pistachio Popcorn
January 10, 2007
1:42 PM
Pistachio Popcorn
1 cup Popcorn
1 cup Shelled pistachios
1/2 cup Pecan halves
2 tablespoons Unsalted butter or canola oil
1/2 teaspoon Curry powder
1/4 teaspoon Sea salt to 1/2 teaspoon
1/2 cup Maple syrup
Air-pop the popcorn and place it in a large bowl along with the pistachios.
To toast the pecans, place on a baking sheet and toast in a preheated 350 degree oven
for 7 to 10 minutes. Be sure not to scorch them. Chop coarsely and add to the popcorn
and pistachios.
In a small, heavy skillet or saucepan, heat the unsalted butter over medium heat. Add
the curry powder and salt and saute for a few seconds. Add the maple syrup and cook
for 3 to 5 minutes. The syrup should boil and be uniformly bubbly.
Pour the hot syrup mixture over the popcorn and nut meats and stir well to coat. Let
cool completely before storing in an airtight container.
To serve, break into clusters.
Yields 8 cups.
Note: Brown rice syrup, honey, or barley malt may be substituted for the maple
syrup.
Recipes 2 Page 2380

Blueberry Sausage Breakfast
Cake
January 10, 2007
1:41 PM
Blueberry Sausage Breakfast Cake
I usually serve this with scrambled eggs.

I have successfully used Vegetarian Sausage (Yves) in this. Leftovers
freeze very well, even the Blueberry Sauce.
2 cups flour
1/2 tsp. baking soda
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 cup sour cream
1 lb. bulk pork sausage, browned, crumbled and drained ( I use yves
sausages-cooked then sliced)
1 cup blueberries
In a medium bowl, mix together the flour baking powder and baking
soda. In a large bowl beat the batter until fluffy then add the sugars and
beat until well combined. Add eggs, 1 at a time, and beat well after each
addition. Add the flour mixture alternately with the sour cream. Mix just
until combined. Fold in the sausage and blueberries. Pour the batter into a
greased 9 inch by 13-inch pan. Sprinkle the nuts over the top. At this point
you can either cover the batter and refrigerate it until morning or bake it
right away. When you are ready, bake it at 350 degrees for 35 to 40
minutes, or until a tester inserted in the center comes out clean. Serve
warm with Blueberry Sauce.
Blueberry Sauce:
2 cups blueberries
1/4 cup sugar
3/4 cup water
1 tsp. fresh or bottled lemon juice
pinch salt
2 tbsps. cornstarch combined with 2 tbsps. water
Bring first 5 to boil add rest till thickened
Recipes 2 Page 2381

Maple Pears
January 10, 2007
1:40 PM
Maple Pears
6 pears
1/3 cup maple syrup
1 Tbs butter, melted
1 tsp grated orange peel
1 Tbs cornstarch
2 Tbs orange juice
Peel pears. Core pears from bottom, leaving stems attached. Place pears
upright in your crockpot.
Mix remaining ingredients except cornstarch and orange juice; pour over
pears. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
Remove pears from cooker; place upright in serving dish or individual dessert
dishes.
Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on
high heat setting about 10 minutes or until sauce is thickened.
Spoon sauce over pears.
Makes 6 servings
Recipes 2 Page 2382

Mango Shake
January 10, 2007
1:44 PM
Mango Shake
Heart Healthy Website
Kids love this drink's creamy, sweet taste.
Ingredients:
2 Cups lowfat milk

4 Tbsp. frozen mango juice (or 1 fresh mango, pitted)
1 small banana
2 ice cubes
Directions:
Put all ingredients into blender. Blend until foamy. Serve

immediately.
Variations
Instead of mango juice, try orange, papaya, or strawberry juice.
Yield: 4 servings
Serving size: 3/4 cup
Each serving provides (with mango and banana):
Calories: 106
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 63 mg
Total fiber: 2 g
Protein: 5 g
Carbohydrates: 20 g
Potassium: 361 mg
Recipes 2 Page 2383

January 10, 2007
1:53 PM
1 1/2 pints vegetable stock

1 small green bell pepper, diced
1 tablespoon parsley, chopped
1 ounce wild rice, washed and drained
4 ounces button mushrooms, sliced
5 tablespoons red wine
salt and pepper
Put the stock into a soup pot. Add the chopped onions, bell pepper
and parsley.
Bring to a boil, cover and simmer for 15 minutes. Add the washed
wild rice and continue to simmer for another 40 minutes.
Add the mushrooms and the wine. Season to taste. Cover and
simmer for a further 15 minutes. Serve hot.
Makes 2 servings.
Recipes 2 Page 2384

January 10, 2007
1:40 PM
Cream together:
1/2 cup butter
1 cup sugar
Add one at a time:
3 eggs
Sift together:
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
Stir into above two alternately:
1/2 c fresh orange juice
1 tsp vanilla
Gently add:
1 cup fresh blueberries
2 cups fresh peaches
Sprinkle this Topping on top:
blend together
1/2 cup flour
1/2 cup sugar
1/4 cup butter firm and cubed
Bake at 350 degrees in 2 loaf tins for 45 minutes.
Recipes 2 Page 2385

Diabetic Herbed Russet
Potatoes
January 10, 2007
1:57 PM
Diabetic Herbed Russet Potatoes
Ms Marla 2003
You'll never want russet potatoes prepared any other way after you
try this recipe!
Number of Servings: 6
Serving Size: 1 medium potato
Ingredients
Name Measure Weight
medium russet potatoes, washed, unpeeled, and cut in half
lengthwise 6 ea ---
olive oil 1 Tbsp ---
white wine 1 Tbsp ---
low-fat, low-sodium chicken broth 2 Tbsp ---
minced fresh thyme 2 tsp ---
minced fresh rosemary 1 tsp ---
fresh ground pepper to taste 1 ea ---
Preparation Instructions
1 Add the potatoes to a large pot of boiling water and boil for about
10-15 minutes, just until potatoes are slightly tender and not too soft.
Drain. In a large glass dish, combine the remaining ingredients.
Add the potatoes and marinate for 30 minutes.
2 Prepare an outside grill with an oiled rackset 4 inches above the
heat source. On a gas grill, set the heat to high. Grill each potato
half directly on the rack or in an oiled, wire-hinged vegetable
basket, turning constantly, for 15-17 minutes until the potatoes are
cooked through.
Exchanges Per Serving
1-1/2 Starch
Amount per serving

Calories 120
Calories From Fat 16
Total Fat 2 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 10 mg
Recipes 2 Page 2386
Dietary Fiber 4 g
Sugars 2 g
Protein 3 g
Recipes 2 Page 2387

Cappuccino Mix
January 10, 2007
1:57 PM
Cappuccino Mix
gifts ina jar/Christmas

a.. 1 cup powdered instant non-dairy creamer
b.. 1 cup chocolate milk mix
c.. 2/3 cup instant coffee granules
d.. 1/2 cup sugar
e.. 1/2 tsp. ground cinnamon
f.. 1/4 tsp. ground nutmeg
Combine all ingredients, mix well. Store in an airtight container.
To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup
boiling water; stir well. Great served with a scoop of ice cream or
whipped topping. Yields about 33 servings.
Recipes 2 Page 2388

*** Holiday Vegetarian recipes ***
January 10, 2007
3:32 PM
Recipes 2 Page 2389

January 10, 2007
2:11 PM
Serving Size : 12
1 cup brown sugar

3 teaspoons ground cinnamon, divided
3 tart apples (such as granny Smith), peeled and
sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1" slices
6 large eggs
1-1/2 cups milk
Combine brown sugar, butter and 1 teaspoon cinnamon in

a 13x9" baking pan. Add apples and cranberries. Toss
to coat well. spread apple mixture evenly over pan
bottom. Arrange slices of bread on top.
Mix eggs, milk, vanilla and remaining 2 teaspoons

cinnamon until well blended. Pour mixture over bread,
soaking bread completely. Cover and refrigerate 4-24
hours.
Bake, covered with foil in a preheated 375 degree oven

for 40 minutes. Uncover and bake 5 minutes. Remove
from oven. Let stand 5 minutes. Serve warm.
Recipes 2 Page 2390

January 10, 2007
3:28 PM
1 c Butter; softened
1/2 c Sugar
2 tsp Vanilla
2 tsp Instant coffee powder
1/4 c Cocoa
1 3/4 c Flour
1/2 tsp Salt
2 c Pecans; finely chopped
Cream butter, sugar, and vanilla until light. Add instant

coffee, cocoa, flour,
and salt. Mix well. Add pecans.
Shape into 1" balls and place on ungreased sheets.
Bake at 325 degrees for about 17 to 20 minutes.
Roll in powdered sugar while warm.
Store in tin box between layers of wax paper.
Recipes 2 Page 2391

Awesome Christmas
Fudge
January 10, 2007
2:10 PM
Awesome Christmas Fudge
This is a little different from my recipe that I love but it

works.. I have done this and it is very good..
5 oz. evaporated milk

1 1/2 cups sugar
1 jar Marshmallow Cream
1/4 cup butter
1/2 teasp. salt
12 oz. semi-sweet chocolate chips
1 teasp. vanilla
Butter an 8" square pan. Combine milk, sugar,

marshmallow cream, butter, and salt in a sauce pan. Stir
and bring to a boil over moderate heat. Continue to stir
and cook for 5 minutes. Remove from heat. Immediately
add chocolate chips and vanilla, and stir until mixture is
shiny. Add nuts and pour quickly into the buttered 8"
square pan. Chill thoroughly. Cut into squares.
Recipes 2 Page 2392

Sweet Sweet Potato
Latke (Pareve)
January 10, 2007
2:11 PM
Sweet Sweet Potato Latke (Pareve)

Preparation Time: 15 minutes Frying
Time: About 10 minutes per batch
2 lbs. sweet potatoes or yams

2 Tbs. matzoth meal (or flour)
2 eggs
1 - 2 tsp. cinnamon (to taste)
1/4 tsp. nutmeg
1/4 tsp. cloves
peanut oil
Peel and grate sweet potatoes and

remove any excess moisture. Beat eggs
and add one at a time, mixing well.
Add matzoth meal or flour and baking
powder. Add spices and mix well.
Heat oil until hot and put large

spoonful for each pancake. Cook until
brown and flip.
Makes about 18 - 20 pancakes.
Note: For fluffier pancakes, separate

eggs. Separate and add yolks where
"add eggs". Beat egg whites until stiff.
Fold in egg whites after all other
ingredients have been mixed in.
Recipes 2 Page 2393

January 10, 2007
3:43 PM
1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz chocolate chips
1/4 c Butter or regular margarine
1 tsp Vanilla
1 c Chopped walnuts
Combine sugar, milk, water, chocolate and butterscotch chips in

3 quart heavy saucepan.
Cook over medium heat,stirring constantly, to soft ball stage

(234F).
Remove from heat. combine butter and vanilla in mixing bowl.
Pour hot mixture into bowl. Beat with electric mixer at high
speed until mixture
starts to thicken. Stir in walnuts.
Spread into greased 9 inch square baking pan. Cool and cut into 1
1/2 inch squares.
Recipes 2 Page 2394

Jingle Bell Fudge
January 10, 2007
3:43 PM
Jingle Bell Fudge
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut

butter in top of double boiler on medium
heat.
Cook until butterscotch melts; remove from

water. Stir until blended; add milk and
stir just until blended.
Spread in foil- lined 8-inch square pan.
Press chopped walnuts into surface, if

desired, and chill until firm. Cut into 1-inch
squares.
Recipes 2 Page 2395

Vodka Pasta Sauce
January 10, 2007
3:44 PM
A friend emailed this to me, I made it last month.

It was wonderful and I'll make again.
Vodka Pasta Sauce
1 chopped onion
2 chopped celery stalks
3 Tablespoons minced garlic
1/4 cup olive oil
3/4 cup Vodka
1 can(28 ounce) crushed tomatoes
2 Tablespoons chopped parsley
1/4 teaspoon crushed rosemary
1 Tablespoon basil
1 cup half-and- half cream
In a large skillet, heat oil over medium heat. Cook

onion, celery, and garlic in oil; stir until soft. Add
vodka. Simmer until almost all liquid is gone. Add
tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes. Serve
sauce over your favorite pasta.
Recipes 2 Page 2396

January 10, 2007
3:49 PM
by Nigella
Lawson
from Nigella's
Christmas
Kitchen
Makes 5fl oz

mins
Recipes 2 Page 2397

Ingredients
75ml/2¾fl oz water
Method
sauce.
Search by up to
three
ingredients, or
by recipe title:
Find a
programme
recipe:
Find recipes by
chef:
healthier
option quick
recipes
vegetarian
Recipes 2 Page 2398
vegetarian
Advanced
search
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Recipes 2 Page 2399

Nigella Lawson's Crab Cakes
January 10, 2007
3:52 PM
Subject [Gourmet_Gourmand] Nigella Lawson's Crab Cakes

Crab cakes
by Nigella Lawson
from Nigella's Christmas
Kitchen
Makes 40

Recipes 2 Page 2400

Ingredients
4 spring onions, chopped
1 garlic clove
500g/1lb 2oz white crabmeat
3 tsp Japanese wasabi
2 tsp rice vinegar
2 tsp tamari or Japanese soy sauce
100g/4oz brown rice flour
groundnut or other vegetable oil for frying
limes sliced into segments, to garnish
Method
1. Place the garlic and the spring onions into the bowl of a food
processor and blend until they become finely chopped.
2. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and
the rice flour to the bowl. Blend the mixture again until it has
combined to form a rough paste.
3. In a large frying pan, add enough oil to fill the panto a depth of
0.5cm/¼in. Heat the oil until a breadcrumb sizzles and turns
golden-brown when added (CAUTION: Hot oil can be dangerous.
Do not leave unattended).
4. Roll teaspoonfuls of crab mixture into balls with your hands.
Flatten the balls slightly and carefully place them into the hot oil.
Fry the crab cakes until they turn golden-brown on both sides and
are cooked through (only cook 8-10 crab cakes in the pan at one
doesn't drop too much). Drain the crab cakes on kitchen paper.
5. To serve place the crab cakes on a clean plate and place the lime
segments around the plate.
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Recipes 2 Page 2401

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Recipes 2 Page 2402

January 10, 2007
3:49 PM
by Nigella
Lawson
from Nigella's
Christmas
Kitchen
Makes 5fl oz

mins
Recipes 2 Page 2403

Ingredients
75ml/2¾fl oz water
Method
sauce.
Search by up to
three
ingredients, or
by recipe title:
Find a
programme
recipe:
Find recipes by
chef:
healthier
option quick
recipes
vegetarian
Recipes 2 Page 2404
vegetarian
Advanced
search
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Recipes 2 Page 2405

January 10, 2007
3:55 PM

Servings: 30
Ingredients:
1/2 cup Dark molasses
1/4 cup Diet margarine
1 1/4 cups All-purpose flour
3 tablespoons Unsweetened cocoa powder, Dutch processed
1/4 teaspoon Baking powder
1/2 teaspoon Ground ginger
1/4 teaspoon Ground nutmeg
Non-stick butter-flavored cooking spray
Directions:
Recipe by: Skinny Chocolate - ISBN
Place molasses and margarine in small saucepan over medium heat and
bring to boil. Cool. Pour mixture into mixing bowl or bowl of electric
mixer. Sift together flour, cocoa, baking powder, ginger, and nutmeg.
Blend into molasses mixture. Gather dough into ball; cover with aluminum
foil. Refrigerate 3 to 4 hours.
Divide dough in half. Roll it out on lightly floured board. Cut out
cookies, using a "star" cutter or other pattern of your choice. Preheat
oven to 375 F. Spray non-stick cookie sheet, Place cookies on sheet 1
1/2 inches apart. Bake cookies in center of oven 8 to 10 mins.
Cookies are done when just firm and beginning to brown. Cool in pan;
remove with spatula. Store in airtight container.
NOTE: you can add dried currants to batter if you wish.
NUTRITIONAL DATA PER SERVING Calories 78 % Calories from fat 20 Fat

(gm)
1.8 Sat. fat (gm) 0.4 Cholesterol (mg) 0 Sodium (mg) 52 Protein (gm) 1.2
Carbohydrate (gm) 14
Recipes 2 Page 2406

January 10, 2007
3:55 PM

Author/Submitted by: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Servings: 24
Ingredients:
1 cup warm water, 110-115 F
1/4 cup instant dry milk
1 active dry yeast(package)
3 1/2 cups all-purpose flour, divided
1 tablespoon salt
1 tablespoon cinnamon, optional
Liquid sugar subsitute equal to 2 tbsp sugar
1 1/2 teaspoons margarine, at room temperature
1/2 cup brown sugar twin sugar substitute
1 1/2 tablespoons margarine, at room temperature
Directions:
Place water, dry milk, and yeast in mixer bowl; mix lightly and let set
for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using
dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener,
and 1 1/2 c flour to batter and mix at low speed, using dough hook, for
another 4 minutes. Use as much of the remaining flour as necessary to
make a smooth resilient dough.
Shape the dough into a ball and place in a bowl that has been well
greased with margarine. Turn the ball over to coat the top with
magarine. Cover with a cloth and set in a warm place until doubled in
volume. Turn dough onto a lightly floured working surface and knead
lightly. Form into a ball an return to greased bowl, turning the top
again to cover it with margarine. Cover with a cloth and set in a warm
place until doubled in volume.
Use 1 1/2 tsp margarine to grease the sides and bttom of a 9 by 13 cake
pan. Set aside for later use. Turn dough onto a lightly floured working
surface. Knead lightly and form into a ball. Cover with a cloth and let
rest 10 min. Roll dough out to form a 9 by 16 inch rectangle.
Spread the softened 1 1/2 tbsp of margarine evenly over the dough.
Sprinkle evenly with the brown sugar substitute and cinnamon mixture.
Roll into a long roll like a jelly roll and cut into 24 equal slices.
Place the slices, cut side down, in the cake pan, spacing them evenly.
Cover with a cloth and let rise until double in volume.
Bake at 375 F for 25 to 30 minutes or until golden brown. Turn rolls out
of the pan onto a wire rack and serve warm, if possible.
Recipes 2 Page 2407

WW Mushroom and Wild Rice Slow Cooker Stew
January 10, 2007
3:57 PM
This came in my Weight Watchers newsletter today. Looks

like a keeper.
Think I'll add one each minced red, green and orange bell
pepper for color and some red pepper flakes in with the oil.
Bet this would cook down well to a pasta sauce. Think I'll use
the exotic mixed mushrooms too. Bet it would work well
with just Portobellos!! New recipe, new adventure.
Chupa
@@@@@
WW Mushroom and Wild Rice Slow Cooker Stew - 4 pts
1 1/2 tsp olive oil
2 cup leek(s), finely chopped, white parts only (about 2 large
leeks)
2 cup shiitake mushroom(s), sliced
1 cup carrot(s), diced
1 tsp table salt
1 cup uncooked wild rice
Heat oil in large nonstick skillet. Add leeks and mushrooms

and sauté until tender, about 5 minutes. (Note: If you’re in a
hurry, skip this step and simply add all the ingredients
directly to the slow cooker.)
Spoon leeks and mushrooms into a 4- to 5-quart slow cooker.

Add carrots, broth, salt and rice; cover and cook on low for 6
to 7 hours.
Yields about 1 1/2 cups per serving.
Servings: 4
Preparation Time: 17 min
Cooking Time: 420 min
Level of Difficulty: Easy
Source: Weight Watchers

Recipes 2 Page 2408

Browning the vegetables in this one-pot meal brings out their
natural sweetness. The extra work is worth the flavor boost.
Recipes 2 Page 2409

January 10, 2007
3:58 PM
4 to 5 large potatoes
1 small pumpkin
1 garlic clove, chopped
Moroccan Dressing:
1 onion, finely chopped
1 ripe or canned tomato, chopped
1/4 teaspoon curry powder
1 tablespoon vinegar or lemon juice
1 pinch sugar
salt to taste
ground cayenne to taste
Parboil the potatoes, then cut them into thick slices. Peel and slice the pumpkin. Marinate potatoes and
pumpkin in a mixture of the olive oil, lemon juice and chopped garlic.
Prepare a charcoal fire or preheat a gas grill.
Grill potato and pumpkin slices until browned. Blend the dressing ingredients and toss with the vegetables.
Taste for seasoning. Serve warm or at room temperature.
Serves 4.
Recipes 2 Page 2410

January 10, 2007
3:58 PM
Subject [vegetarian_group] White Beans And Saffron

2 pounds Dried navy or great northern beans, soaked in

water overnight in refrigerator
5 quarts Water
3 Bay leaves
Salt to taste
2 large White onions, finely diced
3 Garlic cloves, finely chopped
1/2 cup Finely chopped flat leaf parsley
1 teaspoon Saffron stems
Drain soaked beans. Place in a large pot with fresh

water, bring to a boil, and reduce heat. Simmer for 1
1/2 to 2 hours with bay leaves. Add 1 teaspoon salt
after simmering for 1 hour.
In a saute pan over medium heat, heat olive oil. Add
onion and saute until translucent. Add garlic and cook
for 1 minute. Add parsley and saffron, allow to cook
for 1 minute more, and remove from heat.
Drain the cooked beans of excess water. Return the
beans to the pot and add cooked onion mixture. Combine
and reheat. Check seasoning and serve.
Serves 8 to 12.
__________________________________________________________
Recipes 2 Page 2411

Oatmeal Cookies
January 10, 2007
3:58 PM
Subject [vegetarian_group] Oatmeal Cookies

To AAA my group
Oatmeal Cookies
" This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I
have had for years that a friend of mine gave me. "
Ingredients
3 eggs
1 cup raisins
1 cup butter flavored shortening
1 cup white sugar
1 teaspoon salt
2 cups quick cooking oats
Directions
1 Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking
soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and
walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
4 Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.
Recipes 2 Page 2412

January 10, 2007
3:58 PM
Subject [Gourmet_Gourmand] Extra-Moist Cornbread

Moist cornbread? Is that Possible? Try this and discover for yourself!
2 eggs
1/4 cup sugar
1 cup flour
2/3 cup cornmeal
1/2 teaspoon salt
1 cup plain sour cream
Preheat oven to 400° F. Beat eggs in a mixing bowl and add sugar. Mix
well. In a separate bowl, whisk flour, baking powder, soda, cornmeal,
and salt. Add the dry ingredients alternately with the sour cream to the
egg mixture. Stir in cooled, melted butter. Bake in a greased 10-inch
cast-iron skillet for 15-25 minutes. Watch closely after the first 15
minutes to ensure it doesn't burn.
Recipes 2 Page 2413

January 10, 2007
3:58 PM
Subject [vegetarian_group] Czech Poppy Seed Cookies

Dough:
1/4 pound unsalted butter, softened
1/3 cup sugar
1 egg
2 tablespoons sour cream
1/2 teaspoon salt
Filling:
1/2 cup milk
1 tablespoon honey
1 cup ground poppy seeds
2 tablespoons sugar
1 teaspoon ground allspice
Make the dough: With an electric mixer, beat together

the butter, sugar, egg and sour cream in a large bowl.
Mix in the flour, salt and lemon zest to make a stiff
dough. (The dough may be made ahead and refrigerated
covered, for up to two days.)
Preheat the oven to 350 degrees and lightly oil a
baking sheet. Make the filling: Bring all of the
filling ingredients to a boil in a sauce pan. Reduce
the heat and simmer, uncovered, for 5 minutes,
stirring frequently, until the sugar and honey are
well dissolved. Remove from the heat and set aside to
cool slightly.
Roll out the dough on a floured board in a rectangle
1/3-inch thick. Spread the poppy seed filling on the
dough and roll the rectangle from the long side as you
would a jelly roll. Bake the roll on the baking sheet
for 40 to 45 minutes, or until lightly browned. Remove
from the oven, let cool for 5 to 10 minutes, and slice
while still warm into about 24 cookies.
Yields 24 cookies.
__________________________________________________________
Recipes 2 Page 2414

January 10, 2007
3:58 PM
Subject [vegetarian_group] OVEN FRIED ZUCCHINI CHIPS

To AAA my group

I dont like this that much.. I fry my zucchini lol
(Weight Watcher Points - 1 Point per serving!)

3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbs.. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 Tbsp. grated Parmesan cheese
Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small
bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip
zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking stone lightly spritzed
with oil. Bake at 475 degrees for 5 minutes; you may need
to turn and bake an additional 5 minutes or until golden. Serve immediately.
Yield: 8 servings - 1/2 cup serving
Jenn Mom2sam &Tiny

WHAT YOU SEE IS WHAT YOU GET!
GOD ONLY GIVES YOU WHAT YOU CAN HANDLE
Recipes 2 Page 2415

January 10, 2007
3:58 PM
Subject [vegetarian_group] Cream of carrot soup

To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; quick_vegetarian2
@ya hoogroups.com; Recipes_USA@yahoogroups.com; theferalvegetarian@yahoogroups.com;
TheGenderGiftedGourmet@yahoogroups.com; vegetarian_group@yahoogroups.com

From: (Stephen Gisselbrecht)
Date: 1 Sep 93 19:43:38 EDT
2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 Tbl dried thyme
~2 tsp ground coriander seed
~2 tsp ground ginger root (less if you don't like hot food)
~1/2 tsp black pepper
~1/2 tsp ground cardamom
~1 C good red wine
1 C sour cream
salt to taste
Peel and dice the first four ingredients, and put in a large pot. Yeah,
it seems like a whole lot of garlic, but it makes a lot of soup and it's
going to cook for a long time. Add the seasonings, then the wine, then
water until the veggies are completely covered. Bring to a boil and
then slowly simmer, stirring occasionally, for hours. You cannot
overcook it at this point. When you think it's ready, test the largest
chunk of carrot you can find--it should be quite soft.
Strain the soup through a colander, reserving the liquid. Puree the
veggies in a food processor--you'll probably have to do this in batches.
Use a little of the liquid to help it form a smooth puree. Stir the
sour cream into the puree; you may not want to use the whole cup, so try
adding less and tasting it.
Strain the reserved broth into the puree through a fine-meshed sieve.
(The spices will have given up all their flavor by now, and they make
the soup kinda gritty.) Stir it in, and then *carefully* salt it.
Makes lots--probably enough for a first course for 10. Serve warm. If
desired, you can simmer some broccoli florets in the strained broth
while you're pureeing and then throw those in for color and texture
contrast.
__._,_.___
Recipes 2 Page 2416

January 10, 2007
3:58 PM
Subject [vegetarian_group] Chive and Corn Studded Mashed Potatoes

To veg-gourmet
6 pounds potato -- chopped

6 ears fresh corn -- stripped
1/4 cup olive oil
4 cups milk
1 bunch chives -- snipped
Salt and pepper -- to taste
Cayenne pepper -- to taste
Cook 6 pounds peeled, chopped potatoes in salted

water. Strip 6 ears of
fresh corn and saut頣orn kernels in 1/4 cup
olive oil. In a mixing bowl,
add potatoes and 4 cups heated milk. Mash and add
corn. Finish with 1
bunch snipped chives and salt and cayenne pepper to
taste.
_________________________________________________________
Recipes 2 Page 2417

12:29 PM

Photo: Oxmoor House

Prep: 12 minutes; Cook: 10 minutes. Prepare 3 cups cooked brown rice by using 1
large bag of boil-in-bag brown rice.
Yield
4 servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)
Ingredients
• 3/4 pound asparagus spears
• 2 tablespoons sesame oil, divided
• 1 (8-ounce) package multigrain tempeh (such as White Wave Five-Grain),
thinly sliced
• 1 (6-ounce) package sliced shiitake mushrooms
• 3 cups hot cooked instant brown rice
Preparation
Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.
Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a
whisk until smooth. Set aside.
Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add
tempeh, and stir-fry 4 to 5 minutes or until golden. Remove tempeh from pan; set
aside.
Heat remaining 1 tablespoon sesame oil in same pan. Add garlic, red pepper,
asparagus, and mushrooms to pan, and stir-fry 3 minutes or until asparagus is crisp-
tender. Add broth mixture; bring to a boil, and cook 2 to 3 minutes or until
thickened. Add tempeh, and cook 1 minute or until thoroughly heated. Serve over
brown rice.
Calories:
390 (33% from fat)
Fat:
Recipes 2 Page 2418

Protein:
18.6g
Carbohydrate:
49.4g
Fiber:
8.2g
Cholesterol:
0.0mg
Iron:
4mg
Sodium:
745mg
Calcium:
104mg

1733510>
Recipes 2 Page 2419

Tomatoes
12:29 PM
Tomatoes
Randy Mayor
Red curry paste can be found in the ethnic or gourmet sections of most large
supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar,
and other seasonings. Use either Indian or Asian curry paste; it comes in mild and
hot versions, so adjust the heat to suit your preference.
Yield
Ingredients
• 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
• 1 teaspoon ground turmeric
• 2 cups thinly sliced onion
• 1 cup light coconut milk
• 1 to 2 tablespoons red curry paste
• 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas,
thawed
• 1/2 cup chopped yellow tomato
• 4 cups hot cooked long-grain rice
Preparation
Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from
tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime
juice, turmeric, salt, and pepper.
Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and
cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce
heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.
Calories:
421 (23% from fat)
Fat:
Recipes 2 Page 2420

Fat:
Protein:
15.5g
Carbohydrate:
66.9g
Fiber:
5.3g
Cholesterol:
0.0mg
Iron:
8.7mg
Sodium:
344mg
Calcium:
154mg
Deborah Madison, Cooking Light, MAY 2000

665524>
Recipes 2 Page 2421

12:30 PM

Photo: Oxmoor House

Prep: 5 minutes; Cook: 11 minutes. Vegetable sausage is easier to crumble if you
microwave it at HIGH for 15 seconds.
Yield
4 servings (serving size: 2 wedges)
Ingredients
• Cooking spray
• 1 green bell pepper, chopped
• 1 (8-ounce) package presliced mushrooms
• 4 (1.3-ounce) frozen vegetable protein sausage patties, thawed and crumbled
• 1 cup egg substitute
• 1/4 cup fat-free half-and-half
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
Preparation
Preheat broiler.
Place a 12-inch ovenproof nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add chopped bell pepper and mushrooms; sauté 3 minutes. Add
sausage, salt, and pepper; reduce heat to medium-low, and cook 1 minute.
Combine egg substitute and half-and-half; carefully pour over sausage mixture.
Cover and cook 6 minutes. (Frittata will be slightly moist on top.) Sprinkle with
cheese.
Broil 1 to 2 minutes or until cheese melts. Cut into 8 wedges.
Calories:
184 (29% from fat)
Fat:
Protein:
21g
Carbohydrate:
10.4g
Fiber:
Recipes 2 Page 2422

Fiber:
3.2g
Cholesterol:
11mg
Iron:
3.7mg
Sodium:
588mg
Calcium:
154mg

1733679>
Recipes 2 Page 2423

12:31 PM

Randy Mayor
The author liked this dish because it's fresh, quick, and easy--all necessities with a
busy travel schedule. Serve with brown rice.
Yield
Ingredients
• 1 cup cubed reduced-fat extra-firm tofu (about 4 ounces)
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 4 garlic cloves, sliced
• 3 serrano chiles, seeded and sliced
• 1 1/2 cups vertically sliced yellow onion
• 1 cup (3 x 1/8-inch) julienne-cut red bell pepper
• 1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
• 1/3 cup (1/8-inch) diagonally cut carrot
• 6 cups sliced napa (Chinese) cabbage (about 1 small head)
• 2 cups broccoli florets
Preparation
Combine first 6 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large
skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes
or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and
onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.
Calories:
128 (11% from fat)
Fat:
Protein:
6.4g
Carbohydrate:
Recipes 2 Page 2424

Carbohydrate:
26g
Fiber:
5.7g
Cholesterol:
0.0mg
Iron:
1.6mg
Sodium:
487mg
Calcium:
83mg

521592>
Recipes 2 Page 2425

12:32 PM

James Carrier
Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for
a variety of flavors and textures. Use refrigerated egg substitute or all egg whites
instead of whole eggs to cut saturated fat in scrambles.
Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian
Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper
entrée. He uses red or green tortillas, but any kind of the same size will do.
Yield
Makes 4 servings
Ingredients
• 8 ounces firm tofu
• 2 Roma tomatoes (6 oz. total)
• 1 cup thinly slivered zucchini (1/4 in. by 3 in.)
• 1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
• 1 cup thinly sliced green onions
• 1 cup thinly sliced spinach leaves
• 1 tablespoon thinly sliced fresh basil leaves
• 1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
• Salt and pepper
• 4 flour tortillas (10 in. wide; see notes)
• 2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
• 1/2 to 1 cup marinara sauce, purchased or homemade, heated
Preparation
1. Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry.
2. Rinse and core tomatoes; halve lengthwise, then slice lengthwise.
3. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil,
zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir
until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted,
about 1 minute. Add egg product and stir just until softly set, about 1 minute.
Remove from heat and add salt and pepper to taste.
4. Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full
power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-
egg mixture along one side of each tortilla, about 1 inch from front and to within 1
Recipes 2 Page 2426

each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with
salad greens and hot marinara sauce, or offer sauce to add to taste.
Calories:
391 (32% from fat)
Protein:
25g
Fat:
14g (sat 1.9)
Carbohydrate:
45g
Fiber:
4.5g
Sodium:
639mg
Cholesterol:
0.0mg
Executive Chef Guido Ulmann, Executive Chef Guido Ulmann, Sunset, JANUARY 2003

642319>
Recipes 2 Page 2427

Miso Wet Rub
9:51 AM
Miso Wet Rub

Photo: Lain Bagwell; Styling: Jan Gautro

Miso is Japanese fermented soybean paste used to flavor many dishes, in addition to the familiar
soup at sushi restaurants. There are dozens of varieties. Look for yellow miso, a mild, somewhat
earthy, and almost sweet version that is often available in the produce section of large
supermarkets. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or
eggplant slices. When grilling salmon, cook it skin side down the entire time without turning.
Yield
1/2 cup (serving size: 2 teaspoons)
Ingredients
• 1/3 cup yellow miso
Preparation
Combine all ingredients, stirring well with a whisk.
Calories:
23 (16% from fat)
Fat:
Protein:
0.9g
Carbohydrate:
4.4g
Fiber:
0.2g
Cholesterol:
0.0mg
Recipes 2 Page 2428

0.0mg
Iron:
0.0mg
Sodium:
329mg
Calcium:
0.0mg
Bruce Weinstein and Mark Scarbrough, Cooking Light, MAY 2007
Recipes 2 Page 2429

12:34 PM

Randy Mayor; Melanie J. Clarke

Blanching the onion and celery mellows their flavors, so they don't overpower the
edamame and tangy vinaigrette.
Yield
Ingredients
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon extra-virgin olive oil
• 1 pound frozen shelled edamame, thawed
• 1 cup thinly sliced red onion
• 1/2 cup finely chopped celery
Preparation
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring
with a whisk until well combined.
Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute.
Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley.
Chill 1 hour.
Calories:
124 (30% from fat)
Fat:
Protein:
8.6g
Carbohydrate:
12.4g
Fiber:
0.7g
Cholesterol:
0.0mg
Recipes 2 Page 2430

0.0mg
Iron:
1.9mg
Sodium:
295mg
Calcium:
44mg

380370>
Recipes 2 Page 2431

12:35 PM

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield
Ingredients
• 1 (14-ounce) package frozen blanched shelled edamame (green soybeans),
thawed
• Cooking spray
• 1 tablespoon New Mexico red chile powder or chili powder
• 1 teaspoon onion powder
Preparation
Arrange edamame in a single layer on a baking sheet, and coat with cooking spray.
Combine chile powder and remaining ingredients. Sprinkle over edamame; toss to
coat.
Bake edamame at 350° for 1 1/2 hours, stirring beans every 30 minutes.
Calories:
113 (28% from fat)
Fat:
Protein:
8.7g
Carbohydrate:
10.9g
Fiber:
4.8g
Cholesterol:
0.0mg
Iron:
2mg
Sodium:
Recipes 2 Page 2432

Sodium:
393mg
Calcium:
59mg

407506>
Recipes 2 Page 2433

Energy Smoothie
12:35 PM
Energy Smoothie
Photo: Cedric Angeles

Yield
Serves 1
Ingredients
• 4 to 6 strawberries, hulled and sliced
• 1/2 banana
• 1/4 cup silken tofu (about 3 ounces)
• 1 tablespoon honey or sugar
• 6 ice cubes
Preparation
Puree until smooth
Calories:
238 (0% from fat)
Fat:
3g (sat 0g)
Protein:
6mg
Carbohydrate:
51g
Fiber:
3g
Cholesterol:
0mg
Iron:
1mg
Sodium:
8mg
Calcium:
53mg
Real Simple, APRIL 2002

640879>
Recipes 2 Page 2434

640879>
Recipes 2 Page 2435

Marinated Tofu with Sticky Rice and Asparagus
12:36 PM
Marinated Tofu with Sticky Rice and

Asparagus
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Yield
4 servings
Ingredients
• 2 (16-ounce) packages firm tofu, drained
• 1/2 cup hoisin sauce
• 1/3 cup sake (rice wine)
• 2 teaspoons brown sugar
• 1 tablespoon roasted peanut or vegetable oil, divided
• 1 pound asparagus spears (about 24)
• 3 cups hot cooked sticky rice
Preparation
Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a single layer in a
large nonstick skillet; cook over medium-high heat 5 minutes on each side or until
lightly browned. Arrange tofu slices in a single layer in a shallow dish. Combine
hoisin sauce and next 6 ingredients (hoisin sauce through garlic), and stir with a
whisk. Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu,
turning tofu to coat. Let stand 30 minutes.
Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of tofu and
marinade. Cook 2 minutes on each side or until browned. Repeat procedure with 1
1/2 teaspoons oil and remaining tofu.
Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes. Place 6
asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and 2
tablespoons reserved hoisin mixture on each plate.
Calories:
480 (29% from fat)
Fat:
Recipes 2 Page 2436

Fat:
Protein:
25g
Carbohydrate:
64g
Fiber:
6.2g
Cholesterol:
1mg
Iron:
15.1mg
Sodium:
907mg
Calcium:
290mg

223092>
Recipes 2 Page 2437

Vietnamese Lettuce Rolls with Spicy Grilled Tofu
12:37 PM
Vietnamese Lettuce Rolls with Spicy Grilled

Tofu
Photography: Becky-Stayner; Styling: Melanie J. Clarke

This dish contrasts warm and cold sensations, along with firm, soft, and crunchy
textures. The tofu is pressed before grilling so that it becomes firmer. Because
they're more flexible, the top halves of lettuce leaves make better wrappers than
the bottom halves.
Yield
4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce)
Ingredients
• 1 (16-ounce) package water-packed firm tofu, drained
• 1/2 cup honey
• 1/4 cup thinly sliced peeled fresh lemongrass
• Cooking spray
• 1 head romaine lettuce
• 1/2 cup cilantro leaves
• 3 tablespoons chopped dry-roasted peanuts
• 36 small mint leaves
• 36 (2-inch) strips julienne-cut carrot
• 12 basil leaves
Preparation
Cut tofu crosswise into 12 (1/2-inch) slices. Place tofu slices on several layers of
heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting
board on top of tofu; place a cast-iron skillet on top of cutting board. Let stand 30
minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or
crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan,
and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu.
Cover and let stand at room temperature 1 hour.
Prepare grill.
Recipes 2 Page 2438

Prepare grill.
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place
tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until
browned.
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for
another use. Remove bottom half of each lettuce leaf; reserve for another use. Place
1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4
teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around
toppings. Serve with reserved marinade.
Calories:
294 (29% from fat)
Fat:
Protein:
14.8g
Carbohydrate:
44.9g
Fiber:
2.8g
Cholesterol:
0.0mg
Iron:
3.5mg
Sodium:
334mg
Calcium:
157mg

458796>
Recipes 2 Page 2439

Spaghetti Squash with Edamame-Cilantro Pesto
12:37 PM
Spaghetti Squash with Edamame-Cilantro

Pesto
Randy Mayor
Prepare and chill the pesto up to two days ahead, and bring to room temperature
before serving. Bake and chill the squash halves a day or two before; it's actually
easier to remove the flesh when it's cold. Reheat the cold squash in the microwave.
The unique pesto would also be good on a pizza with sun-dried tomatoes.
Yield
6 servings (serving size: 1 1/2 cups squash, 1/2 cup edamame pesto, and 2
teaspoons cheese)
Ingredients
• 2 (2 1/2-pound) spaghetti squash
• Cooking spray
• 1/2 teaspoon salt, divided
• 1 1/4 cups chopped fresh cilantro
• 1 cup vegetable broth
• 1 pound frozen shelled edamame (green soybeans), thawed
Preparation
Cut each squash in half lengthwise; discard seeds. Place squash halves, cut sides
down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until
tender. Cool slightly. Scrape inside of squash with a fork to remove spaghettilike
strands to measure about 8 cups. Place in a large bowl. Sprinkle with 1/4 teaspoon
salt; toss gently to combine. Cover and keep warm.
Place cilantro, broth, oil, pepper, remaining 1/4 teaspoon salt, garlic, and edamame
in a food processor; pulse until coarsely chopped. Serve edamame pesto over
squash; sprinkle with cheese.
Calories:
233 (29% from fat)
Recipes 2 Page 2440

233 (29% from fat)
Fat:
Protein:
12.5g
Carbohydrate:
31.3g
Fiber:
8.8g
Cholesterol:
3mg
Iron:
3mg
Sodium:
533mg
Calcium:
182mg
Didi Emmons, Cooking Light, MARCH 2005

1031657>
Recipes 2 Page 2441

Sautéed Carrots with Seaweed, Ginger, and Tofu
12:38 PM
Sautéed Carrots with Seaweed, Ginger, and

Tofu
Photo: Randy Mayor

I first made this dish in 1970 and still cook it with pleasure today. The deep-black
color and unique flavor of arame seaweed makes it an attractive accent for carrots
and spicy fresh ginger. Adding the tofu and serving it with brown rice makes a
complete meal. You can substitute other varieties of shredded seaweed for the
arame; each will have its own distinct taste.
Yield
Ingredients
• 1 cup dried arame or other shredded seaweed (1 ounce)
• 1 pound firm or extra-firm tofu, drained and cut into 1/2-inch slices
• 1 tablespoon dark sesame oil, divided
• 1 1/2 cups julienne-cut carrot (1 pound)
• 1 tablespoon sesame seeds, toasted
Preparation
Cover arame with water; let stand 15 minutes. Drain.
Brush tofu slices with 1 teaspoon oil. Heat a large nonstick skillet over medium-high
heat. Add tofu, and cook until liquid from tofu is evaporated (3 minutes). Remove
tofu from pan. Cool and cut into 1/4-inch pieces, and set aside.
Heat 2 teaspoons oil in pan over medium-high heat. Add carrot, onions, and ginger;
cook 4 minutes or until carrot is golden brown, stirring frequently. Stir in arame and
salt; cook 3 minutes or until arame is tender. Stir in tofu and soy sauce. Cook for 5
minutes or until thoroughly heated. Serve with rice. Sprinkle with sesame seeds.
Note: Seaweed is sold at health-food stores and Asian supermarkets.
Calories:
393 (27% from fat)
Recipes 2 Page 2442

393 (27% from fat)
Fat:
Protein:
17.3g
Carbohydrate:
53g
Fiber:
8.9g
Cholesterol:
0.0mg
Iron:
8.7mg
Sodium:
877mg
Calcium:
232mg

520417>
Recipes 2 Page 2443

Grilled Pizza with Smoked Tofu and Roasted Red
Peppers
Grilled Pizza with Smoked Tofu and Roasted
12:38 PM
Red Peppers

With its firm texture, smoked tofu shreds easily and replaces some of the cheese
that traditionally tops pizza.
Yield
6 servings (serving size: 1 pizza)
Ingredients
• Dough:
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 2 3/4 cups all-purpose flour, divided
• 1 teaspoon salt
• Cooking spray
• Sauce:
• 1 (28-ounce) can plum tomatoes, undrained and chopped
• 2 red bell peppers
• 2 cups shredded smoked tofu (about 6 ounces)
• 1 1/2 cups (6 ounces) shredded fresh mozzarella cheese
Preparation
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand
5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2
cups flour, 1 tablespoon oil, and 1 teaspoon salt; stir well to form a stiff dough. Turn
dough out onto a lightly floured surface. Knead until smooth and elastic (about 10
minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent
dough from sticking to hands (the dough will feel tacky.) Place dough in a large bowl
coated with cooking spray, turning to coat top. Cover and let rise in a warm place
Recipes 2 Page 2444

two fingers into dough. If indentation remains, the dough has risen enough.)
To prepare sauce, heat 1 tablespoon olive oil in a medium nonstick skillet over
medium-high heat. Add garlic, and sauté 1 minute. Add tomatoes; bring to a boil.
Reduce heat; simmer 30 minutes or until sauce is thick. Stir in 1/4 teaspoon salt and
1/4 teaspoon black pepper.
Punch the dough down. Cover and let rest 5 minutes. Divide dough into 6 equal
portions; working with 1 portion at a time; shape each into a ball (cover remaining
dough to prevent drying.) Roll each ball into a 6-inch circle. Place on baking sheets
coated with cooking spray. Lightly coat dough with cooking spray; cover with plastic
wrap. Let rest 15 minutes.
Prepare Grill.
Cut bell peppers in half lentghwise; discard seeds and membranes. Place pepper
halves, skin sides down, on grill rack coated with cooking spray; grill 15 minutes or
until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and
cut into strips.
Place dough rounds on grill rack coated with cooking spray; grill 2 minutes or until
lightly browned. Turn dough over. Spread 1/3 cup tomato sauce over each dough
round, leaving a 1/2-inch border. Sprinkle 1/3 cup tofu and 1/4 cup cheese evenly
over each pizza. Divide pepper strips evenly among pizzas. Close grill lid; grill 2
minutes or until cheese melts. Serve immediately.
Calories:
425 (30% from fat)
Fat:
Protein:
19.1g
Carbohydrate:
56.5g
Fiber:
4.2g
Cholesterol:
22mg
Iron:
4.5mg
Sodium:
908mg
Calcium:
322mg

458800>
Recipes 2 Page 2445

Tofu Marsala
12:39 PM
Tofu Marsala
BECKY LUIGART-STAYNER
Using the reduced-fat tofu will decrease the fat content of this even further.
Yield
4 servings
Ingredients
• 2 cups Garden Brown Sauce
• 1/2 cup sweet Marsala, divided
• 2 (12.3-ounce) packages extra-firm tofu, drained
• 2 teaspoons olive oil, divided
• 1/3 cup minced green onions
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
• Chopped fresh parsley (optional)
Preparation
Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a
boil. Remove from heat; keep warm.
Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon
oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2
minutes on each side or until browned. Remove from pan; keep warm. Repeat
procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice,
scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2
tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu
steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
Calories:
433 (29% from fat)
Fat:
Protein:
22.5g
Carbohydrate:
56.4g
Recipes 2 Page 2446

56.4g
Fiber:
5.3g
Cholesterol:
0.0mg
Iron:
12.6mg
Sodium:
294mg
Calcium:
210mg

223733>
Recipes 2 Page 2447

Tofu Burgers
12:11 PM
Tofu Burgers
Leigh Beisch
Jeremy Wolf never makes these burgers the same way twice, but he always seasons
them with Dijon mustard and soy sauce. He serves them on toasted artisan-style
bread with spinach leaves, sliced tomato, and more mustard.
Yield
6 burgers (serving size: 1 burger)
Ingredients
• 1 pound firm tofu, drained and patted dry
• 2 large eggs
• 1/2 cup fine dried bread crumbs
• 1/2 cup raw cashew nuts
• 1/2 cup hulled pumpkin or sunflower seeds
• 1/2 cup sliced mushrooms (about 2 oz.)
• 1/2 teaspoon cayenne
• 12 slices French or Italian bread, toasted
Preparation
1. Whirl all ingredients except olive oil and bread in a blender or food processor.
2. Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over
medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into
a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in
pan.
3. Lower heat to medium and cook, turning once, until well browned on both sides
and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200°
oven. Add remaining oil to pan and cook remaining patties.
4. Serve burgers between slices of toasted bread (see note, above).
Calories:
526 (50% from fat)
Protein:
Recipes 2 Page 2448

27g
Fat:
29g (sat 5.1)
Carbohydrate:
45g
Fiber:
3g
Sodium:
746mg
Cholesterol:
71mg
Jeremy Wolf, San Francisco, CA, Sunset, OCTOBER 2004

1010597>
Recipes 2 Page 2449

12:12 PM


Soy and lemon pair elegantly in this golden risotto. Sautéed tempeh adds an earthy
flavor reminiscent of chanterelles and provides 6 grams of soy protein per serving.
Vary the flavor with Asiago or pecorino cheese.
Yield
4 servings (serving size: 1 cup risotto, 1 ounce tempeh, and 1 tablespoon green
onions)
Ingredients
• Cooking spray
• 4 ounces soy tempeh, cut into 1/4-inch cubes
• 1 1/2 tablespoons butter
• 1 cup Arborio rice
• 2 teaspoons grated lemon rind
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Preparation
Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
Add tempeh; sauté 4 minutes or until golden brown. Remove from pan; cool slightly.
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low
heat.
Heat butter and oil in a large saucepan over medium-high heat until butter melts.
Add shallots; sauté 2 minutes or until tender. Add rice; cook 1 minute, stirring
constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring
constantly. Stir in rind. Add broth, 1/2 cup at a time, stirring constantly until each
portion is absorbed before adding the next (about 20 minutes total). Stir in parsley
and juice. Remove from heat; stir in cheese. Top with tempeh and green onions.
Calories:
Recipes 2 Page 2450

Calories:
426 (29% from fat)
Fat:
Protein:
19.6g
Carbohydrate:
53.2g
Fiber:
3.5g
Cholesterol:
23mg
Iron:
2.1mg
Sodium:
770mg
Calcium:
278mg
Dana Jacobi, Cooking Light, AUGUST 2003

1036228>
Recipes 2 Page 2451

12:12 PM

Substituting soy milk for dairy milk in custards and puddings is a tasty way to
increase beneficial soy protein in your diet. A crunchy topping of crumbled praline
adds a festive touch to this homey dessert, but it's just as good without. Each serving
contains 3.5 grams of soy protein.
Yield
6 servings (serving size: 1 custard and about 1 tablespoon praline)
Ingredients
• Custards:
• 1 1/2 cups vanilla soy milk
• 3/4 cup canned pumpkin
• 2/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 2 large eggs
• 2 large egg whites
• Cooking spray
• Praline:
• 1/4 cup sugar
• 1/4 cup chopped pecans
Preparation
To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk.
Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with
cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a
depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes
out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and
chill for at least 3 hours.
To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over
medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from
heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet
Recipes 2 Page 2452

small pieces. Sprinkle over custards.
Calories:
220 (25% from fat)
Fat:
Protein:
5.7g
Carbohydrate:
37g
Fiber:
1.7g
Cholesterol:
71mg
Iron:
1mg
Sodium:
235mg
Calcium:
101mg

521594>
Recipes 2 Page 2453

Curried Tofu
12:13 PM
Curried Tofu

Serve with white rice or rice noodles and fresh orange slices.
Yield
Ingredients
• 1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch
cubes
• 1/2 cup light coconut milk
• 1 teaspoon curry powder
• 1 cup precut matchstick-cut carrots
• 1 medium red bell pepper, thinly sliced
• 1/2 cup chopped fresh basil
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle
with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from
pan; keep warm.
Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly.
Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes,
stirring occasionally. Stir in tofu. Sprinkle with basil.
Calories:
171 (34% from fat)
Fat:
Protein:
8.9g
Carbohydrate:
21.7g
Fiber:
3.6g
Recipes 2 Page 2454

3.6g
Cholesterol:
0.0mg
Iron:
2.7mg
Sodium:
508mg
Calcium:
99mg
Alison Lewis, Cooking Light, AUGUST 2004

686184>
Recipes 2 Page 2455

12:14 PM

Becky Luigart-Stayner; Katie Stoddard

Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of
sweetness that doesn't overpower the other flavors of the tart. You can make this
dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your
guests.
Yield
10 servings
Ingredients
• Crust:
• 1 cup whole wheat pastry flour
• 1/4 cup pecans
• 3 1/2 tablespoons chilled butter, cut into small pieces
• 2 tablespoons maple syrup
• Cooking spray
• Filling:
• 2 tablespoons cornstarch
• 1 1/2 cups mashed cooked sweet potatoes
• 3/4 cup soft silken tofu, drained
• 1 1/2 teaspoons finely chopped peeled fresh ginger
• 1 1/2 teaspoons grated orange rind
• Syrup:
Preparation
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
Place flour, pecans, and salt in a food processor; process until pecans are finely
ground. Add butter; pulse 4 times or until mixture resembles coarse meal.
With processor on, slowly add 2 tablespoons syrup through food chute, processing
just until combined (do not form a ball). Place dough on a lightly floured surface;
Recipes 2 Page 2456

Place dough in a 9-inch round removable-bottom tart pan lightly coated with
cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom
and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a
fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet
potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor;
process until smooth, scraping sides. Spoon mixture into prepared crust, spreading
evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.
Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3
cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.
Calories:
264 (25% from fat)
Fat:
Protein:
4g
Carbohydrate:
46.6g
Fiber:
3.4g
Cholesterol:
11mg
Iron:
1.6mg
Sodium:
81mg
Calcium:
45mg
Cooking Light, NOVEMBER 2002

522234>
Recipes 2 Page 2457

Edamame Dip
12:15 PM
Edamame Dip
Randy Mayor
You won't need encouragement to eat your veggies when you serve this hearty,
nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips,
steamed sugar snap peas, and carrot sticks.
Yield
2 1/2 cups (serving size: about 3 tablespoons edamame mixture)
Ingredients
• 1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
• 1/2 cup water
• 1/4 cup chopped red onion
• 3 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 1 (16-ounce) can cannellini beans or other white beans, drained
Preparation
Place all ingredients in a food processor, and process until smooth. Serve
immediately, or cover and chill.
Calories:
61 (37% from fat)
Fat:
Protein:
4g
Carbohydrate:
6.1g
Fiber:
1.2g
Cholesterol:
0.0mg
Iron:
0.7mg
Recipes 2 Page 2458

0.7mg
Sodium:
120mg
Calcium:
23mg
Maureen Callahan, Cooking Light, MAY 2006

1185370>
Recipes 2 Page 2459

Garden Vegetable Stir-fry with Tofu and Brown Rice
12:15 PM
Garden Vegetable Stir-fry with Tofu and

Brown Rice
Yield
4 servings (serving size: 1 1/4 cups stir-fry and 3/4 cup rice)
Ingredients
• 1 1/2 tablespoons cornstarch
• 1 cup canned vegetable broth
• 3 teaspoons vegetable oil, divided
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch
cubes
• 1 cup thinly sliced onion
• 1 cup red bell pepper strips
• 3 cups sliced zucchini (about 3/4 pound)
• 1/2 cup diagonally sliced carrot
• 1 cup cilantro sprigs
Preparation
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6
ingredients (broth through crushed red pepper).
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat.
Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu
from pan. Place tofu on several layers of paper towels.
Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2
minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute.
Recipes 2 Page 2460

Serve with rice.
Calories:
365 (18% from fat)
Fat:
Protein:
15.1g
Carbohydrate:
60.8g
Fiber:
6.3g
Cholesterol:
0.0mg
Iron:
4.3mg
Sodium:
827mg
Calcium:
129mg

222760>
Recipes 2 Page 2461

12:16 PM


Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are
unwaxed, we leave the peel on.
Yield
Ingredients
• 8 ounces udon noodles
• 2 tablespoons seasoned rice or cider vinegar
• 1 teaspoon bottled minced garlic
• 1 teaspoon bottled minced ginger
• 1 1/2 cups diced cucumber
• 1/4 cup (1-inch) diagonally cut green onions
• 2 teaspoons sesame seeds, toasted
• 1 (8-ounce) package baked Asian-style tofu, drained and diced (such as White
Wave)
Preparation
Cook noodles according to package directions, omitting salt and fat.
While noodles cook, combine vinegar and the next 5 ingredients (vinegar through
pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked
noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar
mixture; toss well.
Calories:
344 (29% from fat)
Fat:
11g (sat 1.5g,mono 1.4g,poly 1.5g)
Protein:
18.1g
Carbohydrate:
Recipes 2 Page 2462

Carbohydrate:
41.2g
Fiber:
2.7g
Cholesterol:
0.0mg
Iron:
4.3mg
Sodium:
938mg
Calcium:
64mg

549859>
Recipes 2 Page 2463

Buddha's Delight with Tofu, Broccoli, and Water
Chestnuts
Buddha's Delight with Tofu, Broccoli, and
12:16 PM
Water Chestnuts
Randy Mayor
This simple version of a popular Chinese takeout dish will work with just about any
vegetable.
Yield
6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)
Ingredients
• 1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-
inch cubes
• 5 cups small broccoli florets
• 1 1/2 cups (1/4-inch) diagonally sliced carrot
• 1/2 cup peeled, chopped broccoli stems
• 2 tablespoons canola oil
• 1 1/2 cups sliced green onions
• 1 tablespoon grated peeled fresh ginger
• 1 (14-ounce) can whole baby corn, drained
• 1 tablespoon cornstarch
• 4 cups hot cooked short-grain rice
Preparation
Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1
hour. Drain in a colander over a bowl, reserving marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes;
drain. Plunge into ice water. Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu;
Recipes 2 Page 2464

garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water
chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk.
Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2
1/2 minutes or until slightly thick, stirring constantly. Serve over rice.
Calories:
378 (28% from fat)
Fat:
Protein:
15.8g
Carbohydrate:
55.9g
Fiber:
9.3g
Cholesterol:
0.0mg
Iron:
4.4mg
Sodium:
698mg
Calcium:
129mg
Martha Rose Shulman, Cooking Light, JANUARY 2005

1011288>
Recipes 2 Page 2465

12:17 PM

Leigh Beisch
This nourishing soup gets most of its flavor from dashi, a light Japanese broth made
from seaweed and flaked bonito fish; it's savory without tasting fishy. We like to use
a combination of Asian greens, which you can find at most farmers' markets, but
tender spinach makes a fine substitute. Kombu (dried sea kelp) and bonito are
available at Asian markets and many grocery stores, including Whole Foods. Prep
and Cook Time: 1 hour. Notes: Don't be tempted to use ready-made miso soup as
the base, as it lacks the subtlety and freshness of homemade dashi.
Yield
Makes 6 servings
Ingredients
• 2 pieces kombu (4 in. each)
• 1/2 cup dried bonito flakes
• 1/2 cup white or yellow miso
• 4 cups mixed Asian greens such as tatsoi and Chinese broccoli, coarsely
chopped
• 3 cups bok choy, coarsely chopped
• 2 bunches scallions, thinly sliced
• 2 teaspoons grated fresh ginger
• 1 package (12.3 oz.) extra-firm silken tofu, patted dry and cut into 1/2-in.
cubes
• Sriracha hot sauce (optional)
• Sesame oil (optional)
Preparation
1. Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and
add bonito. Remove from heat, let sit 5 minutes, then strain through a fine-meshed
strainer into a large saucepan.
2. In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps,
then stir back into rest of dashi.
3. Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions,
and ginger. Once greens have wilted, stir in tofu and let simmer 5 minutes, then
divide among bowls and serve immediately. Serve with chili sauce and/or sesame oil,
if you like.
Note: Nutritional analysis is per serving; sodium data not available.
Recipes 2 Page 2466
Calories:
115 (24% from fat)
Protein:
10g
Fat:
3.1g (sat 0.4)
Carbohydrate:
14g
Fiber:
4.2g
Sodium:
0.0mg
Cholesterol:
0.0mg
Sunset, JANUARY 2007

1571531>
Recipes 2 Page 2467

12:18 PM


Kombu, a dried dark seaweed, is available in Asian specialty markets. If you can't find
it, add 1/4 teaspoon salt instead. This stew is good served over hot cooked rice.
Yield
Ingredients
• 2 pounds extra-firm tofu, drained and cut into 1-inch cubes
• 6 cups water
• 1 cup (1-inch) cubed peeled daikon radish
• 1 cup (1-inch-thick) slices parsnip
• 1 cup (1-inch) cubed peeled rutabaga
• 1 cup (1-inch-thick) slices carrot
• 2 tablespoons mirin (sweet rice wine)
• 6 dried shiitake mushrooms (about 1/3 ounce)
• 1 (3-inch square) piece kombu seaweed
• 1/4 cup cornstarch
Preparation
Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5
minutes, stirring occasionally. Add tofu; cook 5 minutes or until golden brown,
Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a
boil. Cover, reduce heat, and simmer 35 minutes.
Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch
mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard
kombu. Stir in sesame oil; sprinkle with green onions.
Calories:
Recipes 2 Page 2468

Calories:
276 (28% from fat)
Fat:
Protein:
16.5g
Carbohydrate:
33.5g
Fiber:
5.1g
Cholesterol:
0.0mg
Iron:
3.6mg
Sodium:
873mg
Calcium:
123mg

397878>
Recipes 2 Page 2469

12:19 PM

Cream cheese binds the filling and gives it a silky consistency. Look for red enchilada
sauce in the Mexican food section of your supermarket. If you're unable to find soy
crumbles, chop thawed veggie burgers to use in their place.
Yield
6 servings (serving size: 2 enchiladas)
Ingredients
• Cooking spray
• 1/2 teaspoon chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 3/4 cup bottled salsa
• 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
• 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
• 12 (6-inch) corn tortillas
• 1 (10-ounce) can enchilada sauce
Preparation
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add
onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder,
garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2
cup cheddar cheese, stirring until cheese melts.
Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in
bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup
black bean mixture down center of each tortilla, and roll up. Arrange enchiladas,
seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over
enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until
thoroughly heated.
Calories:
Recipes 2 Page 2470

Calories:
386 (30% from fat)
Fat:
Protein:
26.8g
Carbohydrate:
43.9g
Fiber:
10.7g
Cholesterol:
17mg
Iron:
5.4mg
Sodium:
995mg
Calcium:
390mg

549755>
Recipes 2 Page 2471

12:19 PM

Photo: William Dickey; Styling: Margaret Dickey

Willett is a fan of soy milk and ice cream. This satisfying shake is a speedy dessert.
It's also a way to enjoy the health benefits of caffeine, which may help lower your
risk of diabetes and Parkinson's disease.
Yield
2 servings
Ingredients
• 2 tablespoons fat-free chocolate syrup
• 2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
• 1 1/2 cups vanilla soy ice cream (such as Soy Dreams)
• 1/2 cup low-fat plain soy milk
Preparation
Combine syrup and 1/8 teaspoon espresso granules in a small bowl, stirring well.
Using a spoon, drizzle half of syrup mixture around the inside rim of 2 small narrow
glasses. Combine remaining 2 teaspoons espresso granules, ice cream, and milk in a
blender; process until smooth. Pour 1 cup ice cream mixture into each glass. Serve
immediately.
Calories:
290 (34% from fat)
Fat:
Protein:
3.1g
Carbohydrate:
43.9g
Fiber:
1g
Cholesterol:
0.0mg
Iron:
0.9mg
Sodium:
243mg
Recipes 2 Page 2472

243mg
Calcium:
81mg
Maureen Callahan, Cooking Light, APRIL 2007

1599648>
Recipes 2 Page 2473

Hiziki Caviar with Lemon Tofu Cream and Chives
12:20 PM
Hiziki Caviar with Lemon Tofu Cream and

Chives
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

Look for hiziki, a black ribbonlike seaweed, in Asian markets; substitute dried nori
seaweed sheets if hiziki isn't available. If your knife skills are rusty, preshredded
carrots will do nicely for the garnish. Use the leftover tofu cream as a dip for
crudités. Admittedly, this recipe isn't quick, but if you have the time and inclination,
it's quite impressive.
Yield
16 servings (serving size: 3 crackers)
Ingredients
• Caviar:
• 1 ounce dried hiziki seaweed
• 1/2 teaspoon vegetable oil
• 2/3 cup water
• 1 lemon
• 48 sesame-flavored rice crackers
• 1/2 cup Lemon Tofu Cream
• 48 pieces (1-inch) sliced fresh chives
• 48 pieces matchstick-cut carrot
Preparation
To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches
above seaweed. Cover and let stand 30 minutes or until soft. Drain. Rinse with cold
water, and drain. Place seaweed in a food processor; process until minced.
Heat oils in a large nonstick skillet over medium heat. Add seaweed; cook 3 minutes,
stirring occasionally. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce
heat; simmer 6 minutes or until liquid evaporates.
To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut
each wedge crosswise into 8 pieces to yield 48 triangles.
Place 1 teaspoon seaweed caviar on each cracker. Place Lemon Tofu Cream in a
Recipes 2 Page 2474

teaspoon tofu cream on each cracker. Place 1 lemon triangle, 1 chive piece, and 1
carrot piece on each cracker.
Calories:
40 (20% from fat)
Fat:
Protein:
1.1g
Carbohydrate:
7g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
0.6mg
Sodium:
127mg
Calcium:
16mg

522062>
Recipes 2 Page 2475

12:21 PM

FREE TRIAL - Recipes & More!
Yield
Makes 4 servings
Ingredients
• 8 (1-inch-thick) French bread slices
• 1 sweet onion, sliced
• 1 medium-size green bell pepper, sliced
• Vegetable cooking spray
• 1 cup low-fat tomato-and-basil pasta sauce
• 1 cup (4 ounces) shredded fat-free mozzarella cheese
• 1 (8-ounce) package meatless breakfast patties, thawed and crumbled
• 1/2 cup shredded Parmesan cheese
Preparation
Bake bread slices on a baking sheet at 425° for 5 minutes. Set aside.
Sauté sliced onion and bell pepper in a large nonstick skillet coated with cooking
spray over medium-high heat 5 minutes.
Spread pasta sauce evenly on one side of each bread slice. Top evenly with
mozzarella cheese, onion mixture, crumbled patties, and Parmesan cheese.
Bake at 425° for 10 minutes or until thoroughly heated.
Calories:
480 (26% from fat)
Fat:
Protein:
34g
Carbohydrate:
43g
Fiber:
6g
Cholesterol:
14mg
Iron:
4.5mg
Sodium:
Recipes 2 Page 2476

Sodium:
1589mg
Calcium:
426mg
Southern Living, NOVEMBER 2000

258072>
Recipes 2 Page 2477

12:21 PM

Susan Byrnes
The spicy bean mixture also makes a good filling for tacos and burritos. Look for
meatless crumbles near the tofu and other soy products in the produce section.
Yield
6 servings
Ingredients
• Cooking spray
• 1 cup chopped onion (about 1 medium)
• 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart
Ground)
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 8 cups baked corn tortilla chips (6 ounces)
• 2 cups shredded romaine lettuce
• 1 cup diced peeled avocado (about 1 medium)
• 3/4 cup vertically sliced red onion
• 6 tablespoons fat-free sour cream
Preparation
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add
bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally.
Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce
for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover,
reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1
1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3
cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons
cheese, and 1 tablespoon sour cream.
Calories:
408 (26% from fat)
Fat:
Recipes 2 Page 2478

Fat:
Protein:
23.8g
Carbohydrate:
53.7g
Fiber:
11g
Cholesterol:
16mg
Iron:
3.6mg
Sodium:
906mg
Calcium:
316mg
Melanie Barnard, Cooking Light, OCTOBER 2006

1536663>
Recipes 2 Page 2479

G.I. Joes
12:22 PM
G.I. Joes

Sloppy Joes are not easy to eat--that's half the fun for kids of all ages. Adults who like
spicy food can add hot sauce at the table.
Yield
6 servings
Ingredients
• 1/2 cup sun-dried tomatoes, packed without oil
• 1 cup chopped red bell pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon chili powder
• 1 (28-ounce) can crushed tomatoes, undrained
• 6 (2-ounce) Kaiser rolls or hamburger buns
Preparation
Combine boiling water and sun-dried tomatoes in a bowl, and let stand 5 minutes or
until tomatoes are soft. Drain and chop tomatoes.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped
onion, red bell pepper, and garlic; sauté 3 minutes or until vegetables are tender. Stir
in the sun-dried tomatoes, soy sauce, and the next 8 ingredients (soy sauce through
crushed tomatoes). Bring mixture to a boil; reduce heat, and simmer 20 minutes or
until slightly thick, stirring the mixture occasionally. Stir in soy crumbles; cook 2
minutes or until thoroughly heated, stirring frequently. Spoon about 2/3 cup
crumbles mixture onto bottom half of each roll; top with top halves of rolls.
Recipes 2 Page 2480

Calories:
393 (27% from fat)
Fat:
Protein:
20.9g
Carbohydrate:
51.7g
Fiber:
8.3g
Cholesterol:
0.0mg
Iron:
7.7mg
Sodium:
999mg
Calcium:
164mg

549753>
Recipes 2 Page 2481

Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa
12:23 PM
Tofu, Asparagus, and Red Pepper Stir-Fry

with Quinoa

Quinoa packs iron, fiber, and potassium into this meatless main dish.
Yield
6 servings (serving size: 1 cup stir-fry and 1/2 cup quinoa)
Ingredients
• Dressing:
• Dash of crushed red pepper
• Stir-fry:
• 1 1/2 cups water
• 1 1/2 cups uncooked quinoa
• 2 cups red bell pepper strips
• 2 cups sliced mushrooms
• 2 cups (1-inch) sliced asparagus (about 1 pound)
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
• 2 tablespoons sesame seeds
Preparation
To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set
aside.
To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa;
cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered,
10 minutes; fluff with a fork.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion
and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt,
and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with
sesame seeds.
Recipes 2 Page 2482
Calories:
273 (29% from fat)
Fat:
Protein:
11.9g
Carbohydrate:
38.7g
Fiber:
8.2g
Cholesterol:
0.0mg
Iron:
6.1mg
Sodium:
435mg
Calcium:
96mg

665176>
Recipes 2 Page 2483

12:23 PM
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

This is an important dish to serve for Chinese New Year. Many parents encourage their
children to eat more of it so they won't fight as much, and thus start the new year in
harmony.
Yield
Ingredients
• Cooking spray
• 1 cup diced oyster mushroom caps (about 3 ounces)
• 1 (8-ounce) package Thai-style flavored baked tofu, julienned
• 1/2 cup (3-inch) julienne-cut carrot
• 1/2 cup frozen whole-kernel corn
• 1/2 cup canned whole water chestnuts
• 1 1/2 teaspoons rice vinegar
• 2/3 cup (3-inch) julienne-cut green onions
Preparation
Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger
and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add
carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2
minutes. Stir in green onions, sesame oil, pepper, and salt.
Calories:
91 (38% from fat)
Fat:
Protein:
7.5g
Carbohydrate:
Recipes 2 Page 2484

Carbohydrate:
7.2g
Fiber:
1.9g
Cholesterol:
0.0mg
Iron:
1.2mg
Sodium:
233mg
Calcium:
25mg
Ying Chang Compestine, Cooking Light, JANUARY 2002
Recipes 2 Page 2485

12:24 PM

Stir-fries feel so easy and undemanding. This one is even more so because it has
cellophane noodles right in it, making it a one-dish meal. Soaked dried mushrooms
add flavor to the stock.
Yield
Ingredients
• 2 ounces uncooked bean threads (cellophane noodles)
• 1/2 ounce dried wood ear mushrooms (about 6)
• 2 teaspoons peanut oil or vegetable oil
• 1 tablespoon minced seeded jalapeño pepper
• 3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)
• 7 cups (1-inch) sliced bok choy
• 1 (12.3-ounce) package reduced-fat firm tofu, cubed
• 1 teaspoon dark sesame oil or chili oil
Preparation
Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain;
set aside.
Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes.
Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms
into strips.
Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion,
jalapeño, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt;
stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3
minutes or until carrots are crisp-tender and liquid evaporates.
Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy
sauce, and tofu; cook for 2 minutes.
Recipes 2 Page 2486

minutes or until slightly thick. Drizzle with sesame oil.
Calories:
195 (29% from fat)
Fat:
Protein:
10.3g
Carbohydrate:
27.4g
Fiber:
6.1g
Cholesterol:
0.0mg
Iron:
2.6mg
Sodium:
539mg
Calcium:
206mg

222174>
Recipes 2 Page 2487

Edamame and Bean Salad with Shrimp and Fresh
Salsa
Edamame and Bean Salad with Shrimp and
12:25 PM
Fresh Salsa

Edamame can be cooked in the microwave in minutes, and everything else can be
purchased already cooked to save time. Triple the recipe if you want to use the
whole can of beans. Have an apple with your lunch, and you'll get close to 45 grams
of carbohydrates--and a nice dose of fiber.
Yield
1 serving (serving size: 1 1/3 cups)
Ingredients
• 1/4 cup frozen shelled edamame
• 1/2 cup chopped cooked small shrimp (about 3 ounces)
• 1/2 cup canned cannellini beans, rinsed and drained
• 1/2 cup halved cherry tomatoes
• 1 to 2 tablespoons chopped red onion
• 1 teaspoon minced jalapeño pepper
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons extravirgin olive oil
Preparation
Cook edamame according to package directions. Drain and rinse with cold water;
drain.
Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño
pepper. Combine cilantro and the remaining ingredients, stirring with a whisk.
Drizzle over edamame mixture, and toss gently to combine. Cover and chill.
Calories:
314 (29% from fat)
Fat:
10.1g (sat 1g,mono 5g,poly 1.2g)
Protein:
28.1g
Carbohydrate:
Recipes 2 Page 2488

Carbohydrate:
28g
Fiber:
8.2g
Cholesterol:
167mg
Iron:
5.8mg
Sodium:
803mg
Calcium:
94mg
Maureen Callahan, Cooking Light, JULY 2004

682911>
Recipes 2 Page 2489

Tofu Bites
12:25 PM
Tofu Bites

Serve cold or at room temperature with toothpicks.
Yield
Ingredients
• 1 pound extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-
inch cubes
• 1 1/2 teaspoons vegetable oil
Preparation
Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional
paper towels, and let stand 5 minutes, pressing occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes
or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to
coat. Cover and chill at least 1 hour, stirring occasionally.
Calories:
51 (49% from fat)
Fat:
Protein:
4.8g
Carbohydrate:
1.4g
Fiber:
0.0g
Cholesterol:
0.0mg
Iron:
0.8mg
Sodium:
Recipes 2 Page 2490

Sodium:
241mg
Calcium:
37mg

549756>
Recipes 2 Page 2491

Pad Thai
12:26 PM
Pad Thai

"One of our favorite dishes with tofu is Pad Thai. We were eating it out so often, I
had to create my own recipe." --CL Reader
Yield
Ingredients
• 4 ounces uncooked wide rice sticks (rice-flour noodles)
• 1/4 cup cider vinegar
• 1 teaspoon red curry paste
• 1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces)
• Cooking spray
• 3/4 cup chopped broccoli
• 1/2 cup chopped carrot
• 1 tablespoon fresh lime juice
• 1/4 cup chopped dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or
until tender. Drain.
Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl,
stirring with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8
minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot
to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry
Recipes 2 Page 2492

20 seconds or until soft-scrambled, stirring constantly.
Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1
minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in
juice; sprinkle with peanuts.
Calories:
263 (23% from fat)
Fat:
6.6g (sat 1.1g,mono 2.9g,poly 2g)
Protein:
11.9g
Carbohydrate:
40.8g
Fiber:
2.7g
Cholesterol:
53mg
Iron:
2.4mg
Sodium:
691mg
Calcium:
71mg

522123>
Recipes 2 Page 2493

12:27 PM

Randy Mayor
Yield
6 servings (serving size: 3 stuffed shells and about 1 cup sauce)
Ingredients
• Stuffing:
• 1/4 cup boiling water
• 6 sun-dried tomatoes
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 (14-ounce) package reduced-fat firm tofu
• 18 cooked jumbo pasta shells
• Sauce:
• 1 3/4 cups chopped onion (about 1 large)
• 1 cup chopped red bell pepper (about 1 medium)
• Cooking spray
• 3/4 pound low-fat turkey breakfast sausage, casings removed
• 1/4 cup red wine
• 2 tablespoons no-salt-added tomato paste
• 1 (28-ounce) can organic crushed tomatoes
Preparation
To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a
Recipes 2 Page 2494

Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food
processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set
stuffed shells aside.
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell
peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes
or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2
tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5
ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly
thick.
Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking
spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce.
Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until
bubbly.
Calories:
391 (32% from fat)
Fat:
Protein:
27g
Carbohydrate:
37.1g
Fiber:
4.7g
Cholesterol:
84mg
Iron:
4mg
Sodium:
892mg
Calcium:
238mg
Toni Seger, Lovell, Maine, Cooking Light, AUGUST 2006

1215893>
Recipes 2 Page 2495

12:27 PM

Randy Mayor
The brown rice in this dish is nuttier-tasting and better for you than white. Long-
grain brown rice tends to be a little milder than short-grain, but whichever you use,
be sure to start this recipe using cold cooked rice.
Yield
Ingredients
• 1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes
• 2 tablespoons roasted peanuts or peanut oil, divided
• 1 cup (1/2-inch) pieces red bell pepper
• 1 cup shelled green peas
• 1/4 pound snow peas, trimmed and cut lengthwise into thin strips
• 4 cups cooked long-grain brown rice, chilled
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon chopped unsalted, dry-roasted peanuts
Preparation
Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large
nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes
or until golden. Sprinkle with salt. Remove tofu from pan.
Heat 1 tablespoon oil in pan over medium-high heat. Add bell pepper and onions,
and sauté 2 minutes. Add peas, and sauté 30 seconds. Stir in rice, and cook 2
minutes. Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring
gently. Remove from heat. Stir in soy sauce and peanuts. Sprinkle with 2 tablespoons
cilantro.
Calories:
256 (30% from fat)
Fat:
Protein:
Recipes 2 Page 2496

Protein:
10.3g
Carbohydrate:
36.5g
Fiber:
4.5g
Cholesterol:
0.0mg
Iron:
4.9mg
Sodium:
375mg
Calcium:
102mg

222740>
Recipes 2 Page 2497

12:28 PM
Try tossing this vinaigrette with salad greens or rice noodles, or use it as a dipping
sauce for pot stickers or spring rolls. Many supermarkets stock miso with the
refrigerated foods; if yours doesn't, you'll need to visit an Asian market.
This recipe goes with Jicama and Orange Salad, Ginger-Sesame Grilled Tofu Steaks
Yield
About 1 1/3 cups (serving size: 1 tablespoon)
Ingredients
• 1/2 cup rice wine vinegar
• 1/4 cup water
• 1/4 cup yellow miso (soybean paste)
• 2 tablespoons minced peeled fresh ginger
• 4 teaspoons canola oil
Preparation
Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir
in green onions and the remaining ingredients.
Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well
before using.
Calories:
23 (59% from fat)
Fat:
Protein:
0.5g
Carbohydrate:
2.1g
Fiber:
0.1g
Cholesterol:
Recipes 2 Page 2498

Cholesterol:
0.0mg
Iron:
0.0mg
Sodium:
192mg
Calcium:
0.0mg

1087017>
Recipes 2 Page 2499

11:46 AM

HOWARD L. PUCKETT
Outstanding
• Rate the Recipe
You can substitute navy beans for the cannellini beans, if preferred.
Yield
4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
Ingredients
• 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 2 (16-ounce) cans cannellini or other white beans, drained
• 1 (14 1/2-ounce) can fat-free chicken broth
Preparation
Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4
minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through
pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls,
and sprinkle with cheese.
Calories:
297 (22% from fat)
Fat:
Protein:
18.2g
Carbohydrate:
42g
Recipes 2 Page 2500

Fiber:
5.7g
Cholesterol:
4mg
Iron:
4.2mg
Sodium:
451mg
Calcium:
154mg

&ao=>
Recipes 2 Page 2501

11:48 AM

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Redolent with honey, cinnamon, and aniseed, this stew highlights mild but exotic
flavors typically associated with European cuisine, but which are also commonly
used in Mexico. Calabaza is a pumpkinlike winter squash. Butternut squash is a good
substitute. If you prefer a smoother consistency, use a potato masher to break up
the squash.
Yield
8 servings (serving size: 1 1/2 cups stew, about 2 teaspoons crema mexicana, and 1
tablespoon pumpkinseeds)
Ingredients
• 5 poblano chiles (about 1 pound)
• 1 teaspoon aniseed
• 1 (3-inch) cinnamon stick, broken
• 10 cup (2-inch) pieces peeled calabaza squash (about 3 pounds)
• 2 cups water
• 6 tablespoons Crema Mexicana
• 1/2 cup roasted pumpkinseed kernels
Preparation
Preheat broiler.
Cut poblano chiles in half; discard seeds and membranes. Place the chile halves, skin
sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until
blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel
chiles; discard skins. Chop chiles.
Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or
until browned. Add garlic; sauté 1 minute. Add cinnamon mixture to pan; sauté 1
minute. Add chopped chiles, squash, broth, water, honey, and salt; bring to a boil.
Reduce heat, and simmer 30 minutes or until squash is tender.
Recipes 2 Page 2502

Calories:
266 (35% from fat)
Fat:
Protein:
9g
Carbohydrate:
40.7g
Fiber:
8.4g
Cholesterol:
8mg
Iron:
4mg
Sodium:
669mg
Calcium:
118mg
Lorrie Hulston Corvin, Cooking Light, OCTOBER 2004

&ao=>
Recipes 2 Page 2503

Grano and Chickpea Soup with Parmesan-Herb
Topping
Grano and Chickpea Soup with Parmesan-
11:48 AM
Herb Topping
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Grano, polished durum wheat, is new to the United States (to find out more about it,
visit www.sunnylandmills.com). The grain stays pleasantly chewy after cooking--a
nice contrast to soft chickpeas. If you have trouble finding grano, substitute wheat
berries that have been soaked overnight or pearled barley.
Yield
6 servings
Ingredients
• 1 1/2 quarts water
• 1 cup grano
• 1 teaspoon sea salt
• 1 teaspoon chopped fresh basil
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 2 tablespoons chopped fresh basil
Preparation
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onion,
celery, and 2 garlic cloves; sauté 5 minutes. Reduce heat to medium, and cook 5
minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine;
cook 2 minutes, stirring frequently. Add water, grano, salt, and pepper. Cover and
simmer 30 minutes. Add 1 teaspoon basil, chickpeas, and tomatoes. Cook 5 minutes
Recipes 2 Page 2504

Combine the cheese, parsley, 2 tablespoons basil, and 1 garlic clove. Ladle 1 1/3 cups
soup into each of 6 bowls. Drizzle each serving with 1/2 teaspoon extravirgin olive
oil; top each serving with about 2 tablespoons cheese mixture. Yield: 6 servings.
Calories:
291 (26% from fat)
Fat:
Protein:
11.1g
Carbohydrate:
40.6g
Fiber:
6.2g
Cholesterol:
6mg
Iron:
2.5mg
Sodium:
751mg
Calcium:
165mg
Deborah Madison, Cooking Light, OCTOBER 2003

&ao=>
Recipes 2 Page 2505

Wheat Berry Soup with White Beans and Rosemary
11:49 AM
Wheat Berry Soup with White Beans and

Rosemary
Photo: Randy Mayor

This sounds like the ultimate health-food dish from the '70's, but today this
hearty main-dish soup graces the tables of fine Italian restaurants. Start this
soup early in the day, or the night before, as the beans and wheat berries
(unprocessed kernels of wheat) require long soaking and cooking times.
Yield
Ingredients
• 1 1/2 cups dried navy beans (about 3/4 pound)
• 1 1/4 cups uncooked wheat berries
• 1 teaspoon salt, divided
• 2 cups diced onion
• 1 cup diced celery
• 1/2 cup diced carrot
• 8 cups water
• 4 parsley sprigs
• 2 thyme sprigs
• 1 bay leaf
• Garnish:
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
• 1 garlic clove, chopped
Preparation
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above
Recipes 2 Page 2506

Place wheat berries in a medium bowl; cover with water to 2 inches above
wheat berries. Cover and let stand 8 hours or overnight. Drain. Place wheat
berries in a large saucepan. Cover with water to 2 inches above wheat berries.
Bring to a boil; reduce heat, and simmer 25 minutes. Stir in 1/2 teaspoon salt;
cook 20 minutes or until tender. Drain.
While wheat berries are cooking, heat oil in a Dutch oven over medium heat.
Add the onion, celery, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic
cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water,
parsley sprigs, thyme sprigs, and bay leaf. Partially cover, and cook 1 1/2 hours
or until beans are tender. Discard bay leaf, parsley, and thyme. Stir in wheat
berries, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes
To prepare garnish, combine chopped parsley, cheese, 1 tablespoon fresh
rosemary, 1/4 teaspoon pepper, and chopped garlic. Ladle soup into bowls;
sprinkle each serving with about 2 tablespoons garnish.
Note: Wheat berries can be found in most health -food stores and many larger
supermarkets.
Calories:
399 (13% from fat)
Fat:
Protein:
22.9g
Carbohydrate:
69.9g
Fiber:
9.4g
Cholesterol:
5mg
Iron:
5.9mg
Sodium:
649mg
Calcium:
222mg

520412&ao=>
Recipes 2 Page 2507

Baked Potato Soup
11:50 AM
Baked Potato Soup

Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was
happy with it the first time we tried it, but I knew the soup could be better. The soup
originally used fat-free sour cream, which I felt gave it a too-tart taste. After
tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we
all are much happier with the results." --Recipe by Ann Taylor Pittman (October
2002)
Yield
8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2
teaspoons onions, and about 1 tablespoon bacon)
Ingredients
• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% reduced-fat milk
• 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
• 1 teaspoon salt
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
Preparation
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel
potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large
Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over
medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4
cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from
heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until
thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle
each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1
tablespoon bacon. Garnish with cracked pepper, if desired.
Recipes 2 Page 2508
Calories:
329 (30% from fat)
Fat:
Protein:
13.6g
Carbohydrate:
44.5g
Fiber:
2.8g
Cholesterol:
38mg
Iron:
1.1mg
Sodium:
587mg
Calcium:
407mg
Ann Taylor Pittman, Cooking Light, SEPTEMBER 2007

1654706&ao=>
Recipes 2 Page 2509

Golden Potato-Leek Soup with Cheddar Toasts
11:51 AM
Golden Potato-Leek Soup with Cheddar

Toasts
Dinner Tonight
Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This
makes a generous amount, so share the bounty with friends or freeze half of the
batch for a future meal.
Yield
8 servings (serving size: about 1 cup soup and 1 toast)
Ingredients
• Soup:
• 3 cups thinly sliced leek (about 3 medium)
• 6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
• 2 cups water
• 2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
• 2 thyme sprigs
• Cheddar Toasts:
• 8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette
• Cooking spray
• 1/3 cup whipping cream
• Thyme sprigs (optional)
Preparation
To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10
minutes or until tender, stirring occasionally (do not brown).
Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat,
and simmer, uncovered, 20 minutes or until potatoes are very tender.
To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet.
Recipes 2 Page 2510

and sprinkle 1 tablespoon cheese over each slice. Bake 5 minutes or until cheese
melts. Sprinkle evenly with red pepper.
Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato
masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish
with thyme sprigs, if desired.
Calories:
299 (25% from fat)
Fat:
Protein:
7.5g
Carbohydrate:
48.4g
Fiber:
3.9g
Cholesterol:
25mg
Iron:
2mg
Sodium:
660mg
Calcium:
113mg
Mark Bittman, Cooking Light, OCTOBER 2005

1108277&ao=>
Recipes 2 Page 2511

11:52 AM

Angela Wyant
Prep and Cook Time: about 45 minutes. With roasted fresh pumpkin as its base, this
easy-to-make soup is accented with sage and spice. Notes: You can make the soup
through step 3 up to 2 days ahead; cover and chill. Reheat over medium heat,
covered, stirring often.
Yield
Ingredients
• 1 leek (8 oz.)
• 2 carrots (8 oz. total), peeled and coarsely chopped
• 1 stalk celery (4 oz.), rinsed and coarsely chopped
• 1 clove garlic, peeled and minced
• 2 quarts fat-skimmed chicken broth or vegetable broth
• 4 cups Mashed Pumpkin
• 1/2 cup apple cider or juice
• 1 green apple (8 oz.), peeled, cored, and chopped
• 2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons chopped fresh sage leaves or dried sage
• 1/8 teaspoon ground allspice
• Salt and pepper
• About 1 cup crème frâiche or sour cream
• 1 teaspoon grated lemon peel
Preparation
1. Trim and discard root end and tough dark green tops from leek. Slice leek in half
lengthwise and rinse well, flipping layers under cool running water to remove dirt.
Slice thinly crosswise.
2. In a 5- to 6-quart pan over high heat, melt butter. Add leek, carrots, celery, onion,
and garlic; stir often until onion is limp, 6 to 8 minutes. Add broth, Mashed Pumpkin,
apple cider, apple, ginger, sage, cinnamon, and allspice; cover and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. Whirl soup, a portion at a time, in a blender (holding lid down with a towel) until
Recipes 2 Page 2512

until hot. Add salt and pepper to taste.
4. In a small bowl, mix 1 cup crème frâiche or sour cream and lemon peel. Ladle soup
into bowls or mugs. Garnish with a dollop of crème frâiche.
Calories:
161 (53% from fat)
Protein:
7g
Fat:
9.4g (sat 5.9)
Carbohydrate:
12g
Fiber:
1.2g
Sodium:
100mg
Cholesterol:
22mg

1110255&ao=>
Recipes 2 Page 2513

11:53 AM


Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic
Mediterranean flavors.
Yield
6 servings
Ingredients
• 4 cups water
• 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
• 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 to 2 tablespoons balsamic vinegar
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
Preparation
Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and
cook for 10 minutes, stirring frequently. Stir in the water and the next 5
ingredients (water through tomatoes), and bring to a boil. Reduce heat, and
simmer 20 minutes.
Place 2 cups soup in a blender or food processor, and process until smooth. Pour
the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all
pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat.
Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1
tablespoon cheese.
Calories:
373 (22% from fat)
Fat:
Protein:
Recipes 2 Page 2514

Protein:
15g
Carbohydrate:
59.7g
Fiber:
11.4g
Cholesterol:
5mg
Iron:
3.7mg
Sodium:
955mg
Calcium:
197mg

231724&ao=>
Recipes 2 Page 2515

11:54 AM

Cooking the vegetables at the high temperature of 500° caramelizes their natural
sugars and deepens their flavor; the liquid poured over them ensures they won't
burn. Prepare the soup up to two days ahead; reheat over medium heat before
serving.
Yield
Ingredients
• 1 cup less-sodium beef broth, divided
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar
• 5 garlic cloves
• 2 (28-ounce) cans whole tomatoes, drained
• Cooking spray
• 3/4 cup half-and-half
Preparation
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion,
garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour
broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables
are lightly browned.
Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half,
and process until smooth. Strain mixture through a sieve into a bowl; discard solids.
Garnish with cracked black pepper, if desired.
Calories:
120 (35% from fat)
Fat:
Protein:
3.8g
Carbohydrate:
Recipes 2 Page 2516

Carbohydrate:
14.9g
Fiber:
1.7g
Cholesterol:
23mg
Iron:
1.7mg
Sodium:
452mg
Calcium:
120mg
Julie Grimes, Cooking Light, OCTOBER 2005

1108229&ao=>
Recipes 2 Page 2517

11:54 AM


This satisfying Italian-style soup features a delicious and iron-packed combination of
red kidney beans and spinach. It's also high in fiber and calcium. To ensure rich
flavor, add garlic and herbs to canned broth for a homemade taste. Mashing a
portion of the beans gives the soup extra body.
Yield
8 servings (serving size: about 1 cup soup and 1 tablespoon cheese)
Ingredients
• 7 cups fat free, less-sodium chicken broth
• 2 (4-inch) rosemary sprigs
• 1 (19-ounce) can dark red kidney beans, rinsed and drained
• 1 cup finely chopped carrot
• 1 cup uncooked quick-cooking barley
• 10 cup torn spinach leaves (about 4 ounces)
Preparation
Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and
cook 15 minutes. Drain through a sieve into a large bowl; discard solids.
Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining
whole beans.
Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes.
Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a
boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5
minutes or until barley is tender. Sprinkle each serving with cheese.
Calories:
208 (15% from fat)
Recipes 2 Page 2518

208 (15% from fat)
Fat:
Protein:
11.4g
Carbohydrate:
34g
Fiber:
8g
Cholesterol:
5mg
Iron:
2.3mg
Sodium:
615mg
Calcium:
156mg

&ao=>
Recipes 2 Page 2519

11:56 AM

Annabelle Breakey
A little cream goes a long way in this earthy, supremely comforting soup. Prep
and Cook Time: 1 1/2 hours. Notes: Look for whole wild rice grains; they cook
more evenly and keep their nutty-chewy texture better than split or broken
grains do. Pancetta is available at specialty markets and Italian delis; you can
substitute bacon if you like.
Yield
Makes 8 servings
Ingredients
• 3/4 cup wild rice (see Notes)
• 1 tablespoon salt
• 1 ounce dried porcini mushrooms
• 5 tablespoons butter at room temperature, divided
• 4 ounces pancetta, finely chopped (see Notes)
• 8 ounces button mushrooms, finely chopped
• 1 leek, halved, rinsed, and white and light green parts thinly sliced
• 4 cups reduced-sodium chicken or vegetable broth
• 3 tablespoons minced flat-leaf parsley
• 2/3 cup heavy whipping cream
Preparation
1. Put wild rice, salt, and 8 cups cold water in a medium pot. Bring to a boil,
lower heat to maintain a steady simmer, and cook until rice is tender, about 45
minutes. Drain and set aside.
2. Meanwhile, put porcini in a small bowl and pour in 1 1/2 cups boiling water.
Let sit until soft, about 15 minutes.
3. In a large pot, cook 1 tbsp. butter and pancetta over medium -high heat until
the meat renders some of its fat and turns a lighter pink. Add button mushrooms
and leek. Cook, stirring occasionally, until mushrooms give off their liquid, about
10 minutes.
4. Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop
finely, and add to pot.
Recipes 2 Page 2520

flour starts to stick to the bottom of the pot (scrape it up as much as possible
while stirring). Add wine, reserved liquid from soaking porcini (pouring slowly so
as to leave any grit behind), and broth. Bring to a boil, then lower heat to
maintain a steady simmer and cook 15 minutes.
6. Meanwhile, combine remaining 4 tbsp. butter, the parsley, and pepper. Set
aside.
7. Add reserved wild rice to vegetable mixture and cook 10 minutes. Stir in
cream and cook until hot, about 1 minute. Divide soup among 8 bowls and serve
hot, with a dollop of parsley butter on each serving.
Calories:
305 (62% from fat)
Protein:
8.1g
Fat:
21g (sat 12)
Carbohydrate:
20g
Fiber:
2.5g
Sodium:
818mg
Cholesterol:
55mg

1661179&ao=>
Recipes 2 Page 2521

Pan-Fried Tofu with Spicy Lemongrass Sauce (Tofu
Nuong Xa)
11:59 AM
Pan-Fried Tofu with Spicy Lemongrass Sauce

(Tofu Nuong Xa)
Karry Hosford
The original version of this dish calls for deep-frying the tofu. Pan-searing renders a
healthier version that's just as delicious. This recipe earned our Test Kitchens'
highest rating.
Yield
4 servings (serving size: 4 tofu pieces and 1 tablespoon spread)
Ingredients
• 2 (15-ounce) packages water-packed extrafirm tofu
• Cooking spray
• 1 1/2 tablespoons sugar
• 2 tablespoons Thai fish sauce (such as Three Crabs)
• 2 tablespoons chopped peeled fresh lemongrass
• 1 red Thai chile, minced
Preparation
Cut each tofu block crosswise into 8 slices. Arrange tofu in a single layer on several
layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand
15 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add tofu; cook 2 minutes on each side or until browned. Set aside and keep warm.
Combine sugar and fish sauce, stirring with a whisk until blended. Heat oil in a small
saucepan over medium-high heat. Add shallots and garlic; sauté 3 minutes or until
lightly browned. Add lemongrass and chile; sauté 2 minutes. Stir in sugar mixture,
and cook 1 minute. Serve lemongrass spread with tofu.
Calories:
180 (32% from fat)
Fat:
Recipes 2 Page 2522

Fat:
Protein:
17g
Carbohydrate:
14.5g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
3.2mg
Sodium:
832mg
Calcium:
82mg

686207>
Recipes 2 Page 2523

11:59 AM

Photo: Tina Rupp

Yield
Makes 4 servings
Ingredients
• 3 tablespoons cold water
• 1 envelope unflavored gelatin
• 1 14-ounce package silken tofu
• 2 large, ripe bananas, cut into 1-inch pieces
• 1/4 cup honey
• 2/3 cup semisweet chocolate chips
• 1/3 cup soy milk
Preparation
Lightly coat four 6-ounce custard cups with vegetable spray; set aside. Place the
water in a small nonmetal bowl and sprinkle in the gelatin; set aside. Place the tofu,
banana, honey, and lemon juice in the bowl of a food processor or blender; puree
until smooth. Place the bowl containing the gelatin in a microwave and cook for 30
seconds; stir until dissolved. Add to the banana puree and pulse to combine. Pour
into the custard cups. Chill until set, about 1 1/2 hours. Place the chocolate chips in
the bowl of a food processor or blender and pulse to chop. In a small saucepan, bring
the soy milk to a boil. Pour the hot soy milk over the chocolate and pulse until
smooth. Using a paring knife, loosen the edge of each pudding from its cup. Unmold
into bowls. Drizzle some warm chocolate sauce over each pudding.
Calories:
332 (32% from fat)
Fat:
12g (sat 5g)
Protein:
9mg
Carbohydrate:
55g
Fiber:
4g
Recipes 2 Page 2524

4g
Cholesterol:
0mg
Iron:
2mg
Sodium:
22mg
Calcium:
52mg

1046901>
Recipes 2 Page 2525

Hearts of Romaine Salad with Creamy Soy Dressing
12:00 PM
Hearts of Romaine Salad with Creamy Soy

Dressing

Silken tofu gives this dressing its creamy texture and is a great substitute for the raw
eggs that are often used in Caesar salads. Leftover dressing will keep in the
refrigerator for up to a week.
Yield
8 servings
Ingredients
• 2 ounces firm silken tofu
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh parsley
• 12 cups torn romaine lettuce (about 2 hearts)
Preparation
Combine first 6 ingredients in a food processor; process until smooth. With
processor on, slowly pour oil through food chute; process until well blended. Pour
tofu mixture into a small bowl; stir in parsley.
Combine romaine lettuce and tofu mixture in a large bowl, and toss to combine.
Arrange 1 1/2 cups salad on each of 8 plates, and top each serving with about 1
teaspoon Parmesan cheese.
Calories:
40 (52% from fat)
Fat:
Protein:
2.8g
Carbohydrate:
Recipes 2 Page 2526

Carbohydrate:
2.7g
Fiber:
1.5g
Cholesterol:
2mg
Iron:
1.1mg
Sodium:
139mg
Calcium:
67mg

319909>
Recipes 2 Page 2527

12:01 PM


"My whole family likes to drink smoothies. This nondairy recipe is great for breakfast
or an afternoon snack." --CL Reader
Yield
Ingredients
• 1 cup frozen mixed berries
• 1/2 cup white grape juice
• 1 firm ripe banana, peeled and sliced
• 1 (12.3-ounce) package light silken tofu (such as Mori-Nu)
Preparation
Place all ingredients in a blender; process until smooth.
Calories:
145 (7% from fat)
Fat:
Protein:
8g
Carbohydrate:
27.6g
Fiber:
2g
Cholesterol:
0.0mg
Iron:
1.6mg
Sodium:
101mg
Calcium:
61mg
Recipes 2 Page 2528

522346>
Recipes 2 Page 2529

Tofu Fried Rice
12:02 PM
Tofu Fried Rice

Dinner Tonight

Using frozen peas and carrots plus bottled minced garlic and ginger speeds up
preparation of this simple Chinese standby. Keep any leftover sake tightly capped in
the refrigerator for up to three weeks, or you can substitute a tablespoon of rice
wine vinegar for the sake.
Yield
Ingredients
• 2 cups uncooked instant rice
• 2 tablespoons vegetable oil, divided
• 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch)
cubes
• 2 large eggs, lightly beaten
• 1 cup (1/2-inch-thick) slices green onions
• 1 cup frozen peas and carrots, thawed
• 2 teaspoons bottled minced garlic
• 1 teaspoon bottled minced fresh ginger
• 2 tablespoons sake (rice wine)
• 1 tablespoon hoisin sauce
• 1/2 teaspoon dark sesame oil
• Thinly sliced green onions (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over
medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring
occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done,
breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to
pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame
oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and
soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green
onions, if desired.
Recipes 2 Page 2530
Calories:
376 (26% from fat)
Fat:
11g (sat 2g,mono 3g,poly 5.1g)
Protein:
15.8g
Carbohydrate:
50.6g
Fiber:
3.2g
Cholesterol:
106mg
Iron:
3.8mg
Sodium:
629mg
Calcium:
79mg
David Bonom, Cooking Light, SEPTEMBER 2004

689956>
Recipes 2 Page 2531

12:02 PM

Lisa Romerein
To gussy up this recipe, double the sauce and add sliced mushrooms, carrots, or bok
choy. Prep and Cook Time: 10 minutes.
This recipe goes with Herb Noodle Salad (Bun)
Yield
Makes 4 servings
Ingredients
• 1 teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1 package (14 oz.) extra-firm tofu, cubed
• 1/4 cup loosely packed cilantro sprigs
Preparation
1. Whisk oyster sauce, pepper, sugar, and fish sauce in a bowl.
2. Heat oil over medium heat in a medium nonstick skillet and add tofu. Cook 1
minute, stir gently, and add oyster sauce mixture. Cook, stirring occasionally, about 5
minutes, or until tofu is hot and sauce has reduced a little. Garnish with cilantro.
Calories:
167 (54% from fat)
Protein:
13g
Fat:
10g (sat 1.5)
Carbohydrate:
8.4g
Fiber:
0.6g
Sodium:
665mg
Cholesterol:
Recipes 2 Page 2532

0.0mg
Ann Le, Sunset, MARCH 2007

1589336>
Recipes 2 Page 2533

12:03 PM

Photo: Annabelle Breakey; Styling: Dan Becker

Time: 25 minutes.
Yield
Serves 4
Ingredients
• 3 tablespoons vegetable oil
• 1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
• 1 pound eggplant, cut into 1- by 3-in. strips
• 1 small red or green bell pepper, cut into 1-in. pieces
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup fresh basil leaves
Preparation
1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook,
turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted
spoon to transfer tofu to a plate.
2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8
to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated
through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from
heat and stir in basil leaves. Serve over rice.
Calories:
263 (55% from fat)
Protein:
14g
Fat:
16g (sat 2.4)
Carbohydrate:
21g
Fiber:
3.3g
Recipes 2 Page 2534

Sodium:
1170mg
Cholesterol:
0.0mg
Jiranooch Shapiro, Anchorage, Sunset, SEPTEMBER 2008

1835320>
Recipes 2 Page 2535

Veggie Burgers
12:04 PM
Veggie Burgers
Photo: David Prince

Yield
4 servings
Ingredients
• 1 onion, finely diced
• 2 garlic cloves, chopped
• 3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
• 2 teaspoons kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon tomato paste
• 1 1/2 cups frozen shelled edamame, defrosted and blanched
• 1/4 cup packed fresh parsley leaves
• 1 egg
• 1/2 cup plain bread crumbs
• 4 brioche or hamburger buns, toasted
Preparation
Heat oven to 400° F. Heat the oil in a large skillet over medium heat. Add the onion,
garlic, mushrooms, salt, and pepper, and cook until lightly browned, about 5
minutes. Add the tomato paste and cook for 1 minute. Remove from heat and place
half the mixture in a food processor. Place the other half of the mixture in a large
bowl and set aside.
Add the edamame and parsley to the processor and pulse until the mixture is fine.
Transfer to the bowl containing the original mushroom mixture, add the egg and
bread crumbs, and mix well. Form into 4 patties and place on a lightly greased sheet
pan.
Place the burgers in the oven and bake for 20 minutes. Serve on the buns, topped
with sprouts, lettuce, and tomato, if desired.
Calories:
441 (1% from fat)
Fat:
25g (sat 9g)
Protein:
Recipes 2 Page 2536

Protein:
16mg
Carbohydrate:
40g
Fiber:
7g
Cholesterol:
144mg
Iron:
3mg
Sodium:
1309mg
Calcium:
78mg
Jane Kirby and Kay Chun and Jenny Rosenstrach, Real Simple, APRIL 2002

640880>
Recipes 2 Page 2537

12:04 PM

All you need to complete this meal is a side of steamed snow peas, sugar snap
peas, or asparagus. Draining the tofu on paper towels helps it absorb more
marinade.
Yield
4 servings
Ingredients
• 1 pound reduced-fat extrafirm water-packed tofu, drained and cut
crosswise into 8 slices
• 2/3 cup Ginger-Sesame Vinaigrette
• 1 tablespoon finely chopped fresh cilantro
• 8 lime slices
• Cooking spray
• 2 cups hot cooked short-grain white rice
Preparation
Place tofu slices on several layers of paper towels; cover with additional paper
towels. Let stand 20 minutes, pressing down occasionally. Combine Ginger-
Sesame Vinaigrette, cilantro, and soy sauce in a 13 x 9-inch baking dish.
Remove 1/4 cup cilantro mixture; set aside. Add tofu to dish in a single layer,
turning to coat. Cover and marinate in refrigerator 30 minutes, turning
occasionally.
Prepare grill to medium-high heat.
Add lime slices to marinade, turning to coat. Remove tofu and lime slices from
marinade, reserving marinade. Place tofu and lime slices on grill rack coated
with cooking spray; grill 2 minutes on each side or until browned and
thoroughly heated, basting occasionally with reserved marinade. Spoon 1/2
cup rice onto each of 4 plates. Top each serving with 2 tofu slices and 2 lime
slices; drizzle each serving with 1 tablespoon reserved cilantro mixture.
Calories:
307 (27% from fat)
Fat:
Recipes 2 Page 2538

Fat:
Protein:
16.3g
Carbohydrate:
40.6g
Fiber:
4.8g
Cholesterol:
0.0mg
Iron:
3.4mg
Sodium:
669mg
Calcium:
57mg

1087019>
Recipes 2 Page 2539

12:05 PM

Photo: Hornick/Rivlin
Yield
Ingredients
• 2/3 cup soft tofu, drained (3 ounces)
• 1 cup cubed pineapple, chilled
• 1 cup sliced strawberries, chilled
• 1/2 cup vanilla low-fat frozen yogurt
• Dash of ground nutmeg (optional)
Preparation
Place tofu in a blender; process until smooth. Add pineapple and next 4 ingredients
(pineapple through sugar); process until smooth. Serve immediately. Sprinkle with
nutmeg, if desired.
Calories:
147 (15% from fat)
Fat:
Protein:
4.8g
Carbohydrate:
28.9g
Fiber:
2.8g
Cholesterol:
4mg
Iron:
1.2mg
Sodium:
17mg
Calcium:
94mg
Recipes 2 Page 2540

94mg

225651>
Recipes 2 Page 2541

12:06 PM

Yield
8 servings
Ingredients
• 1 cup chopped green bell pepper
• 1 cup chopped mushrooms
• 1 (12.3-ounce) package firm tofu, drained and crumbled
• 1 teaspoon dried Italian seasoning
• 1 teaspoon fennel seeds
• 1 (25.5-ounce) jar fat-free marinara sauce
• 6 cooked lasagna noodles, cut in half crosswise
• Cooking spray
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper,
chopped onion, mushrooms, tofu, and garlic; sauté 3 minutes or until vegetables are
tender. Stir in tomato paste, Italian seasoning, fennel seeds, crushed red pepper, and
marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.
Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated
with cooking spray. Spread 3 cups tomato mixture over noodles. Fold ends of
noodles over tomato mixture, and top with the remaining tomato mixture and
cheeses. Bake at 375° for 20 minutes.
Calories:
307 (30% from fat)
Fat:
Protein:
Recipes 2 Page 2542

Protein:
19.7g
Carbohydrate:
33.8g
Fiber:
4.8g
Cholesterol:
20mg
Iron:
6.7mg
Sodium:
444mg
Calcium:
340mg

222962>
Recipes 2 Page 2543

Asian Peanut Dip
12:08 PM
Asian Peanut Dip


Serve this dip with crudités or as a spread for grownup peanut butter sandwiches
made with thick slices of whole-wheat country bread, grated carrots, sliced
cucmbers, and lettuce. When buying peanut butter, be sure to choose the kind
labeled "natural." Since it's not hydrogenated, it won't be as creamy as regular
peanut butter, but it also doesn't have the trans fatty acids. Instead, it's high in
monounsaturated fat.
Yield
1 cup (serving size: 2 tablespoons)
Ingredients
• 1/2 cup natural-style peanut butter (such as Smucker's)
• 1/3 cup reduced-fat firm silken tofu
• 3 tablespoons light brown sugar
• 1/2 to 3/4 teaspoon crushed red pepper
Preparation
Place all ingredients in a blender, and process until smooth, scraping sides. Store in
an airtight container in refrigerator up to 2 days.
Calories:
122 (57% from fat)
Fat:
Protein:
5.4g
Carbohydrate:
7.4g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
Recipes 2 Page 2544

Iron:
0.4mg
Sodium:
131mg
Calcium:
19mg
Patsy Jamieson, Cooking Light, APRIL 2001

665397>
Recipes 2 Page 2545

12:09 PM

Photo: Randy Mayor; Styling: Mary Drennan Ankar

This colorful salad is a zesty one-dish meal. Leftovers are great chilled or at room
temperature. Draining tofu under a weight expels moisture, making the sautéed tofu
crisp. For a pronounced nutty flavor, use roasted peanut oil.
Yield
6 servings (serving size: about 2 cups)
Ingredients
• Tofu:
• 3/4 pound firm water-packed tofu, drained
• 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
• Noodles:
• 3/4 pound uncooked rice vermicelli
• Dressing:
• 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 2 tablespoons peanut oil
• 1 tablespoon Thai fish sauce (such as Three Crabs)
• 2 teaspoons sugar
• 2 cups thinly sliced romaine lettuce
Preparation
Recipes 2 Page 2546
Preparation
1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single
layer on several layers of paper towels. Top with several more layers of paper
towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove
tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice,
and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at
room temperature 2 hours, turning bag occasionally.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan,
swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu
to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove
from heat.
3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover
with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold
water; drain well. Set noodles aside.
4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4
teaspoon red pepper), stirring with a whisk.
5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add
dressing; toss well to combine. Top with tofu.
Calories:
336 (26% from fat)
Fat:
Protein:
10.3g
Carbohydrate:
57.2g
Fiber:
2.4g
Cholesterol:
0.0mg
Iron:
2.5mg
Sodium:
794mg
Calcium:
132mg
Lorrie Hulston, Cooking Light, APRIL 2008

1723425>
Recipes 2 Page 2547

Red Curried Tofu
12:10 PM
Red Curried Tofu


Yield
4 servings (serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon
cilantro, and 1 tablespoon cashews)
Ingredients
• 1 cup uncooked long-grain rice
• 2 1/2 cups vertically sliced red onion
• 1 cup yellow bell pepper strips
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch
cubes
• 1/4 cup minced fresh cilantro
• 1/4 cup chopped dry-roasted cashews
Preparation
Prepare rice according to package directions, omitting salt and fat.
While rice is cooking, heat oil in a nonstick skillet over medium -high heat. Add
onion and bell pepper; sauté 4 minutes or until tender. Stir in curry, coriander,
turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy
sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or
until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with
cilantro and cashews.
Calories:
292 (24% from fat)
Fat:
Recipes 2 Page 2548

Protein:
10.7g
Carbohydrate:
46.2g
Fiber:
3.5g
Cholesterol:
0.0mg
Iron:
3.7mg
Sodium:
559mg
Calcium:
107mg

226382>
Recipes 2 Page 2549

12:10 PM

Photo: Tina Rupp

Yield
Makes 4 servings
Ingredients
• 6 cloves garlic, peeled and thinly sliced
• 1/8 teaspoon red pepper flakes
• 3 anchovy fillets or 1 teaspoon anchovy paste
• 1 12-ounce bag shelled edamame (soybeans), thawed
• 1 14-ounce can vegetable broth
• 12 ounces linguine
• 2 tablespoons Italian parsley, finely chopped
• 2 tablespoons grated pecorino or Parmesan (optional)
Preparation
In a large skillet, over medium heat, cook the garlic in 2 tablespoons of the olive oil
until golden, about 5 minutes. Add the red pepper flakes and anchovies and cook
until the anchovies are dissolved, about 1 minute. Add the edamame and broth.
Increase heat to medium-high and simmer until the edamame are tender and the
broth is reduced by half, about 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine
according to package directions; drain and add to the skillet. Toss over medium-high
heat until well coated, about 2 minutes. Remove from heat. Stir in the parsley and
the remaining olive oil. Sprinkle with the cheese, if desired.
Calories:
533 (25% from fat)
Fat:
15g (sat 2g)
Protein:
23mg
Carbohydrate:
76g
Fiber:
Recipes 2 Page 2550

Fiber:
7g
Cholesterol:
3mg
Iron:
5mg
Sodium:
1465mg
Calcium:
93mg

1046899>
Recipes 2 Page 2551

4:23 PM

Vegetarian Times Issue: March 1, 2005 p.91 — Member Rating:
This nourishing soup contains not only healthy amounts of iron and calcium but also
a big dose of complete protein, thanks to the beans and rice. Try the crumbled
seaweed garnish on other soups and stews.
Ingredient List
Serves 10
• 2 Tbs. oil
• 2 onions, chopped
• 1 16-oz. bag lentils
• 10 cups water
• 2 vegetable bouillon cubes
• 3 medium-sized carrots, sliced
• 3 celery stalks, sliced
• 1 15-oz. can navy beans
• 2 15-oz. cans stewed or diced tomatoes, undrained
• 1/4 cup dry brown rice
• 1/2 cup white wine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• Dash of oregano
• 1 0.2-oz. pkg. dried nori seaweed, crumbled for garnish
Directions
1. Heat oil in large pot over medium heat. Sauté onion and garlic about 5
minutes, or until tender. Add remaining ingredients. Reduce heat to low, and
cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
2. To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.
ALSO PER SERVING: 93mg calcium; 5mg iron; 0 IU vitamin d; 0mcg vitamin b12; 2mg
zinc
Recipes 2 Page 2552

4:24 PM

30 minutes or fewer
This irresistible salad is crammed with hard-to-get vegetarian goodies: protein,

calcium, iron—even vitamin B12.
Ingredient List
Serves 8
Tofu Croutons
• 4 oz. extra-firm herb tofu
• 1 large egg
• 1/4 cup flour
• 3 tsp. garlic salt
• 1 tsp. onion powder
• 1/2 tsp. black pepper
Salad Dressing
• 1/2 cup white wine vinegar
• 1/2 cup sugar
• 3 Tbs. mandarin orange juice
Spinach Salad
• 3 oz. baby spinach, rinsed
• 3 oz. mesclun, rinsed
• 1 15-oz. can mandarin oranges, drained, juice reserved
• 1/2 cup walnuts
• 1/2 cup dried cranberries
• 1 red bell pepper, cut in 1/4-inch slices
• 1 7-oz. can chickpeas, drained and rinsed well
• 1 cup feta cheese
Directions
1. To make Tofu Croutons: Preheat oven to 350F. Bake tofu 20 minutes. When
dry, cut into crouton-sized cubes.
2. Beat egg in small bowl. Combine flour, garlic salt, onion powder and black
pepper in separate bowl. Dip tofu cubes in egg, and dust with flour mixture.
3. Heat oil in pan over medium-high heat. Sauté tofu cubes about 10 minutes,
until golden and crispy on all sides. Cool.
4. To make Salad Dressing: Combine all ingredients in nonreactive pot. Cook over
medium heat 2 to 3 minutes, until sugar dissolves. Transfer to cruet. Let cool.
5. To make Spinach Salad: Place all ingredients in large serving bowl. Add half of
dressing, toss well, garnish with croutons.
ALSO PER SERVING: 154mg calcium; 2mg iron; 3 IU vitamin d; 0.4mcg vitamin b12;
1mg zinc
Recipes 2 Page 2553

Fudgy Brownies
4:31 PM
Fudgy Brownies
When lining the pan, press the foil
neatly into the corners, and smooth the
bottom and sides. If necessary, brush
sides of pan with butter to help foil stay
in place.
Instead of dipping the dry measuring

cup into the flour, spoon flour into the
cup; then level flour with the straight
edge of a knife.
Makes 16. 1. Preheat oven to 350 degrees. Line bottom
• 1/2 cup (1 stick) unsalted butter, and sides of an 8-inch square baking pan
plus more for foil with foil; butter foil. Set aside.
2. Place butter and chocolate in a medium
• 8 ounces semisweet chocolate, heatproof bowl set over (not in) a saucepan
chopped of simmering water; stir frequently, until
• 1 1/4 cups sugar almost melted. Remove from heat; stir until
• 3/4 teaspoon salt completely melted.
3. Whisk in sugar and salt until smooth; whisk in
• 3 large eggs eggs. Gently whisk in flour just until smooth
• 3/4 cup all-purpose flour, (do not overmix). Fold in nuts, if using.
spooned and leveled 4. Spread batter evenly in prepared pan. Bake
• 1 cup chopped walnuts or until a toothpick inserted in center comes out
pecans (optional) with a few moist crumbs attached (they
should form a ball when rolled between your
fingers), 45 to 50 minutes. Cool completely in
pan.
5. Use foil to lift brownie cake from pan; peel off
and discard. Cut into 16 squares.
First published
Pasted from
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Recipes 2 Page 2554

Thai Chicken Sauté
4:47 PM
P hoto: Randy M ayor; Styling: J an G autro
Thai Chicken Sauté

Use less hot sauce for milder flavor.
1 (3 1/2-ounce) bag boil-in-bag rice
1 1/2 pounds chicken breast tenders
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
4 lime wedges
C ook rice according to package directions, omitting salt and fat. Keep warm.
Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large
nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes.
Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion,
garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1
minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45
seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons
cilantro. Serve chicken mixture over rice with lime wedges.
Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup
rice, and 1 lime wedge)

1591044>
Recipes 2 Page 2555

5:04 PM

Cookie Recipes
Pure Dessert, Page 93
My fav orite line in Alice Medrich's buckwheat butter cookie recipe is when she writes,
"these cookies can be stored in an airtight container for at least 1 month." I had to
smile and then wonder where Alice hides her cookies. Friends and neighbors in my
v icinity polished off a batch of these in under an hour. I'm ex cited to highlight Alice's
Pure Dessert book (along with her nibby buckwheat butter cookie recipe) for a few
reasons. I'll start by saying, I don't find my self buying dedicated dessert books much
any more. I suspect part of the reason is because it is hard to find ones that use the
ty pes of ingredients I like to use. This book is more my speed. Alice uses many fresh
ingredients and interesting underutilized flours and sweeteners - today's twist on a
traditional butter cookie is a great ex ample.
These nibby buckwheat butter cookies couldn't be easier to make, and the recipe is
indicative of the ty pe of treats you'll find in Pure Desserts. In this case, a handful of
ingredients and a sliv er of active time yields dozens of cacao freckled, butter-bronzed
buckwheat cookies made from a blend of all-purpose and buckwheat flours. Y ou can
slice them or do as I did and roll and stamp them into whatev er shapes y ou please.
Those of y ou who hav e been readers for a long time know I hav e a weakness for a
scalloped edge, so that is the route I took.
Other recipes in the book highlight and explore the flav ors of some of my fav orite
grains, nuts, and minimally processed sweeteners as well. She does a shortbread and
pound cake using kamut flour, a whole wheat sable cookie, and corn flour tuiles. On
Recipes 2 Page 2556

of muscov ado bread pudding, a raw sugar toffee sauce, and a raw sugar flan. Don't get
me wrong, this book has it's fair share of white sugar and all-purpose flour, but for
those of y ou who are looking for a gateway book into delicious, fool-proof baking with
some percentage of whole ingredients, Pure Desserts is a great place to start.
Giv e the cookies a try, if y ou like them consider trying some of the other recipes from
her book as well. There is an amazing range of more minimally processed ingredients
out there to ex plore - the flav ors, colors, textures are exciting, unique and unfamiliar
to many . Alice's book is a great place to dabble a bit, see what y ou think, without
hav ing to ov erhaul your entire pantry.
Related Links:
- Trav eler's Lunchbox Q&A with Alice Medrich
- Cook & Eat: No Quince-idence
- Molly 's take on these buckwheat cookies
- Luisa does Alice's whole wheat sables
- Grace highlights Pure Dessert on her fav orite cookbooks list.
Nibby Buckwheat Butter Cookie Recipe

1 1 /4 cups (5.6 ounces) all-purpose flour
3/4 cup (3 ounces) buckwheat flour
1 /2 pound (2 sticks) unsalted butter, softened
2/3 cup sugar
1 /4 teaspoon salt
1 /3 cup cacao nibs
1 1 /2 teaspoons pure v anilla extract
Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In
a medium bowl, with the back of a large spoon or with an electric mix er, beat the
butter with the sugar and salt for about 1 minute, until smooth and creamy but not
fluffy . Mix in the nibs and v anilla. Add the flours and mix just until incorporated.
Scrape the dough into a mass and, if necessary, knead it with y our hands a few times,
just until smooth.
Form the dough into a 1 2 by 2 inch log. Wrap and refrigerate for at least 2 hours, or,
preferably overnight. (hs note: At this point I formed the dough into two flat patties,
knowing I wanted to roll it out and use cookie cutters to shape the cookies).
Position the tacks in the upper and lower thirds of the ov en and preheat the oven to
350F degrees. Line the baking sheets with parchment paper.
Use a sharp knife to cut the cole dough log into 1 /4-inch-thick slices. (hs note: or roll
out with a floured rolling pin and cut out shapes with cookie cutter.) Place the cookies
at least 1 1 /2 inches apart on the baking sheets.
Bake until the cookie are just beginning to color at the edges, 1 2 to 1 4 minutes,
rotating the baking sheets from top to bottom and front to back halfway through the
baking. Cool the cookies in the pans on a rack, or slide the parchment liners carefully
onto the rack to free up the pans. Let cool completely. The cookies are delicious fresh
but ev en better the next day. They can be stored in an airtight container for at least
one month.
Makes forty-eight 2 1 /2-inch cookies.
from Pure Dessert by Alice Medrich (Artisan, 2007) - reprinted w ith permission.
Pasted from <http://www.101cookbooks.com/archives/nibby-buckwheat-butter-cookies-recipe.html>
Recipes 2 Page 2557

Recipes 2 Page 2558
5:10 PM
Dessert Recipes, Gluten Free Recipes
Baking with Agave Nectar, Page 38
It kills me that I can't take credit for today's black bean brownie recipe. As strange as
it sounds (we're talking about brownies packed with pureed black beans), this recipe
from a new book by Ania Catalano delivers deliciously dense, bite-sized squares of
melt-in-y our-mouth fudge-textured brownies. Keep in mind I'm someone who comes
across hundreds of brownie recipes a y ear, it wasn't high on my to -do list to feature
y et another brownie recipe. But the quirky ingredient list piqued my curiosity, and in
the end the proof was in the pan. Ania mentions that this flourless brownie was the
most sought-after recipe at her restaurant and bakery.
Ania's new book is called Baking with Agav e Nectar. I was lucky enough to spend
some time with a prev iew copy of it, and ev en wrote a blurb for the back cover. There
are many reasons people are looking to alternative sweeteners. I wrote (and used)
agav e nectar in Super Natural Cooking because it is one of the most natural, least
refined sweeteners available. People looking for sweeteners lower on the gly cemic
index ex plore agave nectar, as do many hypoglycemics, diabetics, and people with
certain allergies. That being said, don't make the mistake of dismissing it as some sort
of "health" or "diet" ingredient. The real reason for chef and home cooks alike to try it
(if y ou hav en't already) is because it tastes amazing - it really has its own thing going
on. I won't get into all the specifics here, but I encourage you to give it a try . Ania's
book is a great starting point for those of y ou who want to learn to bake with agave
nectar in place of the ty pical white refined sugar called for in so many baking recipes.
I also get into many of the specific characteristics of it in the "Use Natural Sweeteners"
Recipes 2 Page 2559

So, like I said - there are some quirky facets to this particular brownie recipe. But I'm
now totally enamored with the use of the black beans batter, it really worked, not
ev en a hint of beany flav or. Consequently, my head is now spinning with all sorts of
thoughts about how I might use other pulses in future baking adventures. Way ne's
comment...."eat y our heart out Jessica Seinfeld."
Related link:
Amazing Black Bean Brownie Recipe

For those of you w ho have a hard time tracking down agave nectar (w hich is
becoming much more readily available) substitute honey 1 :1 for the agave nectar.
Ania's head notes encourage you to keep these brownies in the refrigerator, they w ill
slice much better if refrigerated several hours or preferably overnight. I used instant
coffee this time around, but you can find natural coffee substitute at many natural
food stores.
1 tablespoon vanilla ex tract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-
sensitiv e)
4 large eggs
1 ½ cups light agav e nectar
Preheat the ov en to 325°F. Line an 1 1 - by 18-inch (rimmed) baking pan (hs note: or
jelly roll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwav e for 1 1 /2 to 2 minutes
on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup
of the walnuts, the v anilla ex tract, and a couple of spoonfuls of the melted chocolate
mix ture into the bowl of a food processor. Blend about 2 minutes, or until smooth.
The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1 /2 cup walnuts, remaining melted
chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mix er beat the eggs until light and creamy, about 1
minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mix ture to the coffee/chocolate mix ture. Stir until blended
well.
Add the egg mix ture, reserving about 1 /2 cup. Mix well. Pour the batter into the
prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until
light and fluffy . Drizzle ov er the brownie batter. Use a wooden toothpick to pull the
egg mix ture through the batter, creating a marbled effect. Bake for 30 to 40 minutes,
until the brownies are set. Let cool in the pan completely before cutting into squares.
(They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.
Reprinted w ith permission from Baking With Agave Nectar: Over 1 00 Recipes Using
Recipes 2 Page 2560

Pasted from <http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html>
Recipes 2 Page 2561

5:12 PM
Poppy Seed Pancakes Recipe

February 18, 2008 | by Heidi | Filed under Breakfast / Brunch Recipes, Heidi's Favorites,
Vegetarian Recipes
This freckled batch of fluffy buttermilk pancakes is punctuated with all manner of surprises.
The recipe was inspired by a tiny pouch of Full Belly Farm poppy seeds hand-delivered to
me by regular Mighty Foods contributer Rachel Cole. While the poppy seeds here are
apparent, enveloped by the batter you'll also find deeply toasted sunflower seeds which lend
a nutty depth to the pancakes y ou wouldn't get otherwise. I drizzled the lot with a chunky ,
orange and lemon-flecked, homemade citrus syrup.
Don't skimp on the poppy seeds, there's something irresistibly delightful about the role they
play in these crowd-pleasing pancakes. I mean really, who can complain about the peppy
crunch they lend to every bite of pancake or muffin they infiltrate?
And lastly , while I love this citrus-drizzled v ersion of the recipe, y ou might certainly rework
it into a delicious savory poppy seed pancake. Y ou would just stir a few handfuls of any thing
from chopped sun-dried tomatoes, herbs, lemon zest, and/or crumbled cheese to chopped
oliv es, cooked grains, or smashed roasted garlic into the batter. Replace the sy rup with a
generous slather of a creatively concocted compound butter and y ou're on y our way .
Related links:
- Full Belly Farm
- My other fav orite pancake recipe (with an outrageously delicious blueberry maple syrup)
- Just noticed this informative Michael Ruhlman post on compound butter as well.

If you can't find w hite w hole w heat flour, feel free to substitute unbleached all -purpose
flour. If you can't find agave nectar, substitute 1 /4 cup sugar + 1 /4 cup maple syrup, I use
the light agave nectar for this recipe (it also comes in amber). You can also use w hole
w heat pastry flour in place of the other flours I've mentioned. I love cara cara oranges and
use those w hen I can get them.
1 - 2 oranges, peeled, segments torn into small pieces
1 lemon, peeled, segments torn into small pieces
1 /3 cup agave nectar
2 cups white whole wheat flour (or unbleached a -p flour)
1 teaspoon aluminum-free baking powder
1 /3 cup poppy seeds
Recipes 2 Page 2562

2 1 /4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted
butter, to serve (and for pan)
To make the citrus sy rup put the orange and lemon segments and agave nectar in a medium
saucepan over medium-low heat. Heat and stir until the ingredents combine. Bring the
mix ture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.
To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and
sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the
ingredients until they are just combined. Don’t worry if the batter is a bit lumpy , y ou don't
want to ov er mix.
Heat y our skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for
the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the
ballpark. Pour about 1 /3 of a cup of batter into the skillet. Wait until the pancake bottom is
deep golden in color, then flip with a spatula and cook the other side until golden and
cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a
nice drizzle of sy rup.
Makes about 1 2 large pancakes, or dozens of silver-dollar pancakes - enough to feed a
small crowd.
Pasted from <http://www.101cookbooks.com/archives/poppy-seed-pancakes-recipe.html>
Recipes 2 Page 2563

5:15 PM

February 21, 2008 | by Heidi | Filed under Quick Recipes, Soup Recipes, Vegan
Recipes, Vegetarian Recipes, Whole Grain Recipes
Today 's chickpea hot pot recipe was inspired by a small burst of early spring cleaning.
I hav e a certain shelf in a certain cupboard in my kitchen that houses all manner of
grains, legumes and rices. These ingredients do their best to spill over and infiltrate
other areas in their proximity (the refrigerator, v arious bowls on the countertop, other
cupboards), but I do my v ery best to keep them in their place. One of the problems I
run into are the almost empty bags and jars - the 1 /2 cup of purple rice here, the 3/4
cup of whole wheat couscous there. I end up with whole clusters of these stragglers.
On this particular cleaning spree I came face to face with a large billowy plastic bag
containing just a handful or two of bulgur wheat nestled in one of its corners. Not
wanting to toss it out, I used it as the starting point for today's recipe. I have an
abundance of citrus around right now, so the fast-cooking bulgur cooks in a light
orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and
greens add tex ture and substance to the hearty pot.
And for the sticklers, I don't meant hotpot in the traditional sense, I'm naming it this
because we're literally talking about a big hearty pot of hot stew - and truth be told I
think I'v e ov erused the soup title lately here, here, and here.
Other bulgur recipes:
- Bulgur, Celery and Pomegranate Salad Recipe
- A Beautiful Bulgar and Spinach Pilaf Recipe
Readers looking to make this gluten-free can trade in an alternate grain (quinoa
would be nice) and this should work for y ou as well - I'd likely pre-cook the grain and
stir it in, but y ou might also cook it in the pot.

Leftovers are going to thicken up ovenight - thin w ith a bit of w ater/stock w hile
reheating, and adjust for seasoning again. You can find bulgur in the bins at most
natural food stores and Whole Foods Markets.
a splash of oliv e oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 1 4-ounce can of chickpeas, drained and rinsed
4 1 /2 cups v egetable stock
1 /2 cup orange juice
1 1 /2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
oliv e oil for finishing drizzle
red onion, chopped for garnish
In a large pot ov er medium-high heat saute the onion in the oliv e oil along with the
salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in
the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few
minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so
Recipes 2 Page 2564

add the orange juice. If not, simmer for a couple more minutes before adding the
juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until
the cauliflower is just tender. If the stew is on the thick side, thin with a bit more
water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of oliv e
oil and red onions.
Serves 4 - 6.
Pasted from <http://www.101cookbooks.com/archives/chickpea-hot-pot-recipe.html>
Recipes 2 Page 2565

5:18 PM

February 25, 2008 | by Heidi | Filed under Breakfast / Brunch Recipes
This breakfast polenta just edged out the do-it-youself waffle bar as my fav orite
crowd-pleasing brunch component. I love the idea of making a big pot, keeping it
warm ov er a low burner (or crockpot!), and offering up a range of toppings, sweet and
sav ory, for friends to choose from. It is creamy and comforting, and receptive to many
add-in flav ors and textures. For this v ersion I served small bowls of fluffy y ellow
polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of
cream and honey.
Considerations: While y ou can certainly get away with using an instant polenta (and
in turn much shorter cooking times), treat yourself to real deal, stone-ground, coarse
polenta this time around. Keep in mind that each polenta has its own personality,
required cooking time, and quirks (based on factors like the size of the grind, how
long its been around, etc). The reward for a bit of patience is a loose, creamy,
beautifully textured final polenta eagerly awaiting a dollop, swirl, or sprinkling of your
fav orite ingredients. Again, its great for a mix ed-crowd brunch because the polenta
itself in this case is dairy -free, v egan, v egetarian, I think it can qualify as gluten-free if
y ou buy the polenta from the right source (maybe the GFers can help me out
here)....I'm going to add a list of brunch-friendly toppings below here:
Breakfast Polenta Bar, topping ideas:
- toasted almonds, walnuts, or hazelnuts
- all manner of berries
- a drizzle of this blueberry maple syrup
- Rosewater Plum Compote
- poached eggs
- chopped herbs
- cream or ev en better, an infused cream
- chopped dates or dried fruit
- re-hy drated, chopped sun-dried tomatoes
Add any other ideas in the comments and I can ev entually add those ideas to the list
as well. Also, be sure to check back on Thursday, I have the next fav orite cookbooks
list going up and its a great one!

Y ou can use any sort of dried fruit you like. I picked up a little bag of dried friar
plums, and bright yellow pears at the market and used them this time around.
Chopped dates are tasty as well. I used Bob's Red Mill Polenta, they also sell polenta
with the nutritious germ still intact labeled as coarse stoneground cornmeal -
slightly different beast. The later being the more "whole" option.
4 cups water
1 /2 teaspoon salt
1 cup coarse polenta (not quick cooking)
1 /2 cup sliced almonds, toasted
Recipes 2 Page 2566

honey
cream
Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the
heat (y ou might want to wear an apron as the polenta has a tendency to spurt and
spit). Simmer for at least 30 -35 minutes, if the polenta gets too thick and starts to dry
out along the way , just stir in more water 1/4 cup at a time. Y ou can cook the polenta
for much longer if y ou like (again, great for a brunch scenario), just keep stirring in
splashes of water as needed. In the end I like my breakfast polenta to be on the loose
side, thick enough to coat a spoon, but loose enough that it has trouble holding shape.
Serv e warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream
(or other toppings).
Serves about 4
Pasted from <http://www.101cookbooks.com/archives/breakfast-polenta-recipe.html>
Recipes 2 Page 2567

5:21 PM
Garlic Soba Noodles Recipe

March 3, 2008 | by Heidi | Filed under Main Course Recipes, Quick Recipes,
Vegetarian Recipes
Dried pasta, garlic powder, olive oil, and Parmesan cheese - the ingredients that made
up the backbone of my sister's college pantry. Toss hot, cooked noodles with a glug of
oliv e oil, a big shake from the green can, a dusting of garlic powder - this was lunch.
Not the most nutritious lunch mind y ou, but lunch none the less. I woke up the other
morning craving these garlicky noodles and started to think about what an updated
v ersion might look like - preferably one that stepped up the game on the nutrition
front. I opted for buckwheat soba noodles in place of spaghetti noodles, threw in some
greens for color, kept the Parmesan (now freshly grated), and served the noodles
along side Parmesan-crusted tofu. That being said, y ou could certainly opt for another
fav orite protein source to balance out the plate.
Garlic Soba Noodle Recipe

I seek out (and tend to stockpile) Organic Planet soba noodles - they are thinner than
many of the other brands on the market and made from a buckw heat / w heat flour
blend. I like the w ay they behave after I've cooked them - they aren't prone to
sticking or clumping. The powdered garlic I use is simply dehydrated garlic that has
been ground. It has a harsher flavor than most fresh garlic you'll encounter, and the
fragrance it puts off is different as w ell. I feel a bit of nostalgia for it, and actually
like to use it for certain recipes (like this one). Feel free to toss in a few fresh cloves
(chopped) in its place if you prefer. In that scenario I'd add the fresh garlic just
before the chard.
8 ounces dried soba noodles
1 /4 cup Parmesan freshly grated
big pinch of salt
1 2 ounces extra firm organic tofu, cut into 6 rectangular slabs
a generous splash of oliv e oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized
pieces
1 /2 cup Parmesan, freshly grated
a few baby radishes, sliced paper thin
Boil a large pot of water and cook soba noodles per packet instructions or until just
tender. I like to salt my water generously as I would other pasta. Drain and set aside.
While the water is coming to a boil, get the tofu started by combining the bread
crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and
then press into the bread crumbs. Make sure each piece is nicely coated with crumbs.
Place each piece on a parchment-lined baking sheet and repeat with the remaining
pieces. Bake in a 37 5 degree oven or pan-fry in a skillet in a bit of oliv e oil until both
sides are golden, flipping once along the way . Slice into strips and set aside.
Recipes 2 Page 2568

onions, chard, and cook for a minute until the chard collapses. Stir in the soba
noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with
sliced radishes. Serve family-style or on individual plates - each nest of noodles
topped with some of the tofu slices.
Serves 4-6.
Pasted from <http://www.101cookbooks.com/archives/garlic-soba-noodles-recipe.html>
Recipes 2 Page 2569

Chicken and Summer Vegetable Tostadas
5:23 PM
E-m ail This Recipe
Randy M ayor
Chicken and Summer Vegetable

Tostadas
The tostadas can easily become soft tacos if you skip broiling the tortillas.
Serve with black beans.
1/4 teaspoon salt
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
C ooking spray
1 cup (4 ounces) shredded Monterey Jack cheese
Preheat broiler.
C ombine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over
medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken
to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2
minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. C ook
2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking
sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly
browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla;
sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until
cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and
cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.
Serve immediately.
Yield: 4 servings

1215924>
Recipes 2 Page 2570

Broiled Tilapia with Thai Coconut-Curry Sauce
6:13 PM
Bec ky L uigart-Stayner; L ydia D eGaris-Pursell
Broiled Tilapia with Thai Coconut-

Curry Sauce
Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve
this dish with rice, which will absorb the sauce.
1 teaspoon dark sesame oil, divided
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1 (14-ounce) can light coconut milk
4 (6-ounce) tilapia fillets
C ooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger
and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry
powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4
teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from
heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a
baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes
easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice,
and 1 lime wedge)
PROTEIN 29g; C HOLESTEROL 82mg; C ALCIUM 47mg; SODIUM 616mg; FIBER

348346>
Recipes 2 Page 2571

6:18 PM
Ingredients
• 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)

• 1 Tbsp salt
• 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
• Olive oil
• 1/4 cup or more water
• 5 ounces goat cheese
• Kosher salt and freshly ground pepper
Method
1 Remove the outer shell from the fava beans. The easiest way to do this is to work
over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean
with your fingers, to have it shoot out into the bowl when the bean snaps. Keep
squeezing, pinching and snapping, until you've de-beaned all the pods.
Recipes 2 Page 2572

2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans,
simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and
place in a bowl of ice water to stop the cooking and to shock the beans into
maintaining their bright green color. When the beans have sunk to the bottom of the
bowl of ice water, fish them out and remove and discard the outer peel.
3 In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green
garlic (or chopped regular garlic cloves) and cook until softened, but not browned,
about 3 or 4 minutes.
4 Place shelled and peeled beans in a food processor with softened green garlic,
lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or
two more of olive oil while puréeing.
5 Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well
combined. Season with kosher salt and freshly ground pepper.
Serve with sliced cucumbers or jicama.
Makes about 2 cups.
Recipes 2 Page 2573

Citrus Sugar Cookie
Saturday, July 19, 2008
5:34 PM
Citrus Sugar Cookie

In this delicious recipe, old-fashioned sugar cookies are enlivened with the flavors of citrus oils and zests. Chewy on
the inside and crispy on the outside, these treats are glazed with sanding sugar for an irresistible crackly sugar
topping.
Citrus Sugar Cookies
Makes about 30
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 tablespoons finely chopped candied orange peel
1 teaspoon grated lime zest
1 teaspoon grated orange zest
6 drops lemon oil
3 drops lime oil
3 drops orange oil
Fine sanding sugar, for sprinkling
1. Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper; set aside. Sift together
flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the granulated and brown
sugars on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating to incorporate after
each addition. Mix in candied orange peel, the zests, and the oils. Reduce mixer speed to low, and slowly add dry
ingredients. Beat until fully combined and dough begins to form around paddle.
3. Use a 2-inch ice-cream scoop to drop cookies onto prepared baking sheets about 2 inches apart. Flatten cookies
with palm of hand. Sprinkle with sanding sugar. Using a pastry brush, lightly brush tops with water. Sprinkle with more
sanding sugar. Transfer to oven, and bake until just beginning to brown at edges, 12 to 15 minutes. Remove from
oven. Transfer cookies to wire rack to cool completely.
Pasted from <http://www.marthastewart.com/portal/site/mslo/menuitem.58031cf9775720e593598e10d373a0a0/?vgnextoid=

4b118670de42f010VgnVCM1000003d370a0aRCRD&vgnextchannel=fce2958d2a32f010VgnVCM1000003d370a0aRCRD&vgnextfmt=p
rint&rsc=communitytools_food&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&page=1 >
Recipes 2 Page 2574

Cardamom Biscotti
Wednesday, July 30, 2008
9:41 AM
Cardamom
Biscotti
Crisp, mildly spiced twice-baked
cookies make a lovely
accompaniment to fresh berries and
sherbet but are equally nice
alongside a cup of tea.
Makes 30. 1. Preheat oven to 325 degrees. Place rack in center of
• 1 1/4 cups all-purpose flour, oven.
plus more for surface 2. Sift flour, baking powder, and a pinch of salt into a large
bowl. Mix almonds, cardamom, and 1/2 cup plus 2
• 2 teaspoons baking powder tablespoons sugar into flour mixture. Beat eggs and
• Salt vanilla, then mix into dry ingredients until well
• 3 3/4 ounces blanched combined.
almonds, ground (about 1 cup) 3. Turn out dough onto a lightly floured surface. Roll
dough into a 9-by-2-inch log. Transfer to a parchment-
• 1 tablespoon cardamom pods, lined baking sheet. Press gently to flatten top. Bake
husks removed, seeds
until pale gold and lightly cracked, about 30 minutes.
crushed (1/2 teaspoon) 4. Lightly beat egg white, then brush onto biscotti.
• 3/4 cup sugar Sprinkle with remaining 2 tablespoons sugar. Bake 15
• 2 large eggs plus 1 large egg minutes. Let cool for 10 minutes on baking sheet on a
white wire rack.
5. Transfer to a cutting board. Using a serrated knife, cut
• 1 teaspoon pure vanilla extract dough into -inch-thick slices. Place slices, flat sides
down, on baking sheet, and bake until golden brown
and crisp, 15 to 18 minutes. Transfer biscotti to wire
rack, and let cool completely. (Biscotti can be stored for
up to 3 days.)
Pasted from <http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?

vgnextoid=d39d409067b2a110VgnVCM1000003d370a0aRCRD&vgnextchannel=b60c409067b2a110VgnVCM100000
Recipes 2 Page 2575

11:31 AM
E-mail This Recipe
Annabelle Breakey
Warm spices and caramelized onions underscore the natural sweetness of

pumpkin and butternut squash in this comforting dish. The easy swirl of
ginger butter at the end adds a bit of flavor and a lot of style. Prep and
Cook Time: 1 3/4 hours. Notes: You can substitute 3 1/2 lbs. packaged
peeled-and-cubed butternut squash for the pumpkin and squash called for
below: Skip steps 1 and 3, decrease the amount of broth to 7 cups, and
add the squash with the broth and carrots to the onion mixture in step 4.
Cook until all vegetables are tender, about 25 minutes.
2 pounds Sugar Pie or other baking pumpkin
2 pounds butternut or acorn squash
8 cups reduced-sodium chicken broth, divided
7 tablespoons butter, divided
About 1 tsp. salt
2 tablespoons plus 1 tsp. freshly grated ginger, divided
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground cardamom seeds (from about 4 pods)
2 carrots, peeled and chopped
1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise.

Scoop out seeds and any stringy parts. Put flesh side up in a large roasting
pan with 1 cup broth. Cover pan with foil and bake until vegetables are
tender when pierced with a fork, about 1 hour.
2. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add
onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and
start to look creamy, about 5 minutes. Reduce heat to low or medium-low
and cook onions, stirring every few minutes, until they turn a caramel
color and become quite sweet, about 30 minutes. Set aside.
3. When pumpkin and squash are tender, scoop out flesh and set aside;
discard skins. Reserve any liquid in bottom of pan.
4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp.
fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground
ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add
Recipes 2 Page 2576

remaining 7 cups broth, the carrots, cooked pumpkin and squash, and
reserved liquid from roasting pan. Bring to a boil, then reduce heat and
simmer until carrots are tender, about 15 minutes.
5. Whirl vegetables in a blender (in batches) until completely smooth. (For
silky-smooth soup, you can pour the puréed soup through a strainer.)
Return to pot and stir in brown sugar. Season with salt to taste. Keep
warm over low heat.
6. Put a small bowl or measuring cup next to the stove. Melt remaining 4
tbsp. butter in a small frying pan over medium-high heat. Add remaining 1
tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam.
Stir mixture constantly until it starts to brown. Pour mixture into waiting
bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a
swirl of ginger browned butter in each serving.

1661178>
Recipes 2 Page 2577

Cheddar Soup
11:32 AM
E-mail This Recipe
Photo: William Meppem

Cheddar Soup

2 celery stalks, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 tablespoon vegetable or olive oil
1 medium baking potato, peeled and cut into 1-inch cubes
1/2 pound Cheddar, preferably white, grated (2 cups)
In a large saucepan, cook the celery, carrots, and apple in the oil over
medium heat until softened, 7 to 8 minutes. Add the chicken broth and
potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until
the potatoes are tender, about 15 minutes.
Puree the soup in a blender or food processor. Return to saucepan and
whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve
with croutons or crusty bread.
Yield: 4-6 servings
CALCIUM 364mg; CARBOHYDRATE 15g; SODIUM 713mg; PROTEIN 15mg;
FIBER 3g; IRON 1mg

640871>
Recipes 2 Page 2578

11:35 AM
E-mail This Recipe
Lee Harrelson
"I love my local organic farmers' market and like to cook with seasonal
fare. I'm a professional organizer and include seasonal recipes in my
newsletters for my clients. This was last winter's recipe." It's great as a
side or a light main dish with a salad. -Shannon Simmons, Redding, CA
1 whole garlic head
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
2 cups water
1/2 teaspoon salt

cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins.
Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5
minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and
black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until
squash is tender. Place half of squash mixture in a blender. Remove center
piece of blender lid (to allow steam to escape); secure blender lid on
blender. Place a clean towel over the opening in the blender lid (to avoid
splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat
procedure with remaining squash mixture.
Wine note: The creamy texture of the pureed soup matches well with a
plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's
suitably rich, round, and fruity, with gently buttery flavors and good
acidity to balance the natural sweetness of the squash. -Jeffery
Lindenmuth
Yield: 6 servings (serving size: about 1 cup)
IRON 3.3mg; CHOLESTEROL 0.0mg; CALCIUM 144mg; CARBOHYDRATE
Recipes 2 Page 2579

1536659>
Recipes 2 Page 2580

11:38 AM
E-mail This Recipe

Roasted garlic mashed with a portion of white beans thickens the soup. As
the garlic roasts, its flavor mellows into a delicate, slightly sweet taste.
1 whole garlic head
1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
1/2 teaspoon chopped fresh sage
8 cups chopped escarole (about 1 pound)
2 cups Basic Marinara
1 teaspoon freshly ground black pepper
1 (15-ounce) can pink beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese
Sage sprigs (optional)

cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine
garlic pulp and 1/4 cup Great Northern beans; mash with a fork until
pastelike. Stir in chopped sage; set aside.
Heat olive oil in a Dutch oven over medium heat. Add escarole to pan;
cook 3 minutes or until escarole wilts, stirring frequently. Add remaining
Great Northern beans, broth, and next 4 ingredients (through pink beans);
bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole
is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10
minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if
desired.
Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon
cheese)
CALORIES 246 (21% from fat); FAT 5.7g (sat 1.5g,mono 3g,poly 0.7g); IRON
3.5mg; CHOLESTEROL 4mg; CALCIUM 180mg; CARBOHYDRATE 35.6g;
SODIUM 790mg; PROTEIN 14.3g; FIBER 12g
Recipes 2 Page 2581

1662831>
Recipes 2 Page 2582

11:39 AM
E-mail This Recipe
Leigh Beisch
Smoked paprika--known as pimentón in its native Spain--adds a deep

woodsmoke flavor to this hearty soup. Prep and Cook Time: 1 hour. Notes:
Shiitake, oyster, and mitake (also called maitake or hen of the woods) are
great here, but button or cremini mushrooms work well too.
2 ounces dried porcini mushrooms
1 1/2 pounds fresh button mushrooms
1 onion, halved and thinly sliced
3 ounces pancetta, chopped
1 tablespoon smoked paprika (pimentón)
3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
6 to 8 tbsp. crème fraîche or sour cream
1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.
2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve
caps, slice, and add to stems. With a slotted spoon, lift out porcini,
pressing excess liquid into bowl, and transfer to a cutting board. Finely
chop porcini and add to stems and caps. Reserve soaking liquid.
3. Heat olive oil in a large pot over medium-high heat and add onion and
salt. Cook, stirring, until onions are soft, about 3 minutes. Add pancetta
and cook until onions look a bit creamy, about 2 minutes. Add paprika and
cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms.
Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to
5 minutes.
4. Add wine and cook until liquid is reduced by half, about 3 minutes. Add
reserved porcini soaking liquid (pouring carefully to leave behind the
sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil,
then reduce heat to low and simmer, uncovered, until potatoes are
tender, 10 to 15 minutes.
5. Season with salt and pepper to taste. Serve hot, with a dollop of crème
fraîche.
Recipes 2 Page 2583


1534871>
Recipes 2 Page 2584

Tortilla Soup
11:41 AM
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Tortilla Soup
Use premixed fajita seasoning to eliminate measuring more than a half-

dozen spices.
1 cup chopped onion
1 teaspoon bottled minced garlic
2 tablespoons fajita seasoning (such as McCormick)
2 1/4 cups water
2 (15-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less sodium chicken broth
2 (4-ounce) cans chopped green chiles
1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
3/4 cup crushed baked tortilla chips
Heat the oil in a large nonstick skillet over medium-high heat. Add onion
and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir
in water and next 4 ingredients (water through green chiles); bring to a
boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving
with cheese and chips.
Yield: 6 servings (serving size: 2 cups soup, 1/4 cup cheese, and 2
tablespoons tortilla chips)

549857>
Recipes 2 Page 2585

11:41 AM
E-mail This Recipe

Lentils are good with all kinds of greens--from sweet spinach and chard to
pungent broccoli rabe, turnip greens, and mustard greens. Adding the
greens toward the end of cooking keeps their color bright.
1 3/4 cups dried brown lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons sea salt
Dash of dried thyme
2 parsley sprigs
2 bay leaves
6 cups torn Swiss chard
6 tablespoons plain whole yogurt
Sort and wash the lentils. Combine lentils, water, and next 6 ingredients
(water through bay leaves) in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 45 minutes or until tender.
Melt butter in a large nonstick skillet over medium-high heat. Add the
onion and cumin; sauté 10 minutes or until browned. Stir onion mixture
into lentil mixture. Discard bay leaves and parsley. Add chard to soup;
simmer, uncovered, 10 minutes or until chard is tender. Remove soup
from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6
bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
Yield: 6 servings
43.9g; SODIUM 810mg; PROTEIN 18.2g; FIBER 20g

549829>
Recipes 2 Page 2586

Recipes 2 Page 2587
11:42 AM
E-mail This Recipe
Photo: Beatriz Da Costa

1 pound carrots, peeled and cut into 1/2-inch rounds

1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
Kosher salt and pepper
1/2 baguette, cut into 16 thin slices
Heat oven to 400° F.
In a large roasting pan, combine the carrots, parsnips, onion, 3

tablespoons of the oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Spread the vegetables in an even layer and roast, stirring occasionally,
until tender and golden brown, about 45 minutes.
Meanwhile, arrange the bread slices on a baking sheet and brush with the
remaining oil. During the last 10 minutes of roasting time, toast the slices
until crisp.
Transfer the vegetables to a blender and puree with 3 cups water, adding
more water if necessary, 1/4 cup at a time, until smooth. Rewarm in a pot
over medium-low heat, if necessary. Divide among individual bowls and
serve with the olive oil toast.
CARBOHYDRATE 42g; SODIUM 1,045mg; PROTEIN 5g; FIBER 8g; SUGAR
11g

1664946>
Recipes 2 Page 2588

11:43 AM


If you plan to serve only a portion of this soup, refrigerate part of the dumpling
batter for up to 24 hours to make fresh dumplings for the reheated soup.
Yield
8 servings (serving size: 1 1/2 cups soup and 1 dumpling)
Ingredients
• Soup:
• 1/8 teaspoon ground cloves
• 2 bay leaves
• 3 cups water
• 3 (14 1/2-ounce) cans vegetable broth
• 1 1/2 cups (1/4-inch) diced peeled sweet potato
• 1 (15-ounce) can navy beans, rinsed and drained
• 2 cups frozen whole-kernel corn, thawed
• 2 cups sliced zucchini (about 1 medium)
• Dumplings:
• 1 tablespoon cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 cup fat-free milk
• 1/3 cup frozen whole-kernel corn, thawed
Preparation
To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion,
cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes;
Recipes 2 Page 2589

zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5
minutes. Discard bay leaves.
To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with
a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn;
stir just until moist.
Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the
vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-
low heat 10 minutes or until dumplings are done (do not boil).
Calories:
271 (16% from fat)
Fat:
Protein:
11g
Carbohydrate:
50.9g
Fiber:
7.5g
Cholesterol:
4mg
Iron:
2.8mg
Sodium:
767mg
Calcium:
148mg

&ao=>
Recipes 2 Page 2590

Black Bean Soup
11:44 AM
Black Bean Soup


Yield
Makes 6 servings
Ingredients
• 3 (15-ounce) cans black beans, undrained and divided
• 1 (14½-ounce) can chicken broth
• 1 tablespoon chili powder
• 1/2 teaspoon oregano leaves
• 1/4 teaspoon coarse grind black pepper
• Toppings: salsa, shredded Mexican four-cheese blend, fresh cilantro sprigs
Preparation
1. Process 1 can of beans in a food processor or blender until smooth, stopping to
scrape down sides. Drain second can of beans.
2. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or
until tender. Stir in processed beans, drained beans, remaining can of undrained
beans, broth, and next 5 ingredients.
3. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with
desired toppings.
Southern Living Cooking School, OCTOBER 2004

1672956&ao=>
Recipes 2 Page 2591

Pasta Fagioli Soup
11:45 AM
Pasta Fagioli Soup

Dinner Tonight
Worthy of a Special Occasion

• Rate the Recipe
This Italian soup derives its name—fagioli—and its high fiber content from kidney
beans. Serve with crusty Italian bread and a Caesar salad for a quick weeknight
supper.
Yield
5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago
cheese)
Ingredients
• 12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as
Amy's)
• 1/2 cup uncooked small seashell pasta
• 2 cups coarsely chopped zucchini (about 2 small zucchini)
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/3 cup (about 1 1/2 ounces) shredded Asiago cheese
Preparation
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring
constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4
minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer
2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until
pasta and zucchini are tender. Sprinkle with cheese.
Calories:
319 (26% from fat)
Fat:
Recipes 2 Page 2592

Protein:
21.9g
Carbohydrate:
39.7g
Fiber:
9.6g
Cholesterol:
56mg
Iron:
4.4mg
Sodium:
858mg
Calcium:
56mg

1108319&ao=>
Recipes 2 Page 2593

3:38 PM

It is important to have all your ingredients w ashed, prepped and ready to go before
you even get near the stove. The w hole thing comes together fast and furiously. The
edible flow ers you see here are flor de kale morado, unlike many other other edible
flow ers you might find they can stand up to a bit of cooking - it softens up their
stems a bit and makes them a more pleasant texture to eat.
20-30 fav a bean pods, removed from puffy shells
ex tra v irgin olive oil
fine grain sea salt
1 bunch thin asparagus, cut into 1/2-inch segments
1 1 /2 cups peas, freshly shelled or frozen
zest of one lemon
splash of cream
pecorino cheese (Parmesan would be a fine alt.)
edible flowers for garnish (totally optional)
Cook fav a beans for about a minute in a pot of salted water. Drain, run under cold
water, and shell 2nd lay er. To do this pinch each fava to break the skin and gently
squeeze to separate the bean from the skin. Set aside.
In a cold skillet big splash of oliv e oil, 2 big pinches of salt, and 2 tablespoons of water.
Heat ov er medium high heat and when the water starts bubbling add the asparagus
spears. Cov er and cook for 30-45 seconds, longer if the asparagus is thicker until it is
barely tender and bright green. Stir in the peas peas and cook uncovered for another
20 seconds or so (maybe a touch longer if y ou were using peas that were frozen). Stir
in the lemon zest, the tiniest splash of cream, and serve garnished with edible flowers.
Serv es 4.
Pasted from <http://www.101cookbooks.com/archives/print/spring-ragout-recipe.html>
Recipes 2 Page 2594

3:49 PM
Plump Pea Dumpling Recipe

Scan the notes in the original entry for more dumpling making tips, I've outlined 4
or 5 important ones there. Also, the instructions here are for steaming the
dumplings, but I also had success pan-frying them in just enough olive oil to cover
the bottom of the skillet. Cover and cook in a single layer until the bottoms are
deeply golden, flip using a metal spatula, cover and cook until the other side is
brow ned.
2 cups (about 1 0 ounces) cups peas (freshly shelled or frozen)
scant 1 /2 tea spoon fine grain sea salt
1 small shallot, minced
1 /3 cup grated Parmesan
zest of one large lemon
1 package of wonton wrappers, or round wrappers
special equipment: bamboo steamer (or see head notes for alternative cooking
method)
Bring a medium saucepan of water to a boil. Salt the water (as y ou would pasta water)
and add the peas. Cook until bright green in color and puffy , about a minute if the
peas were frozen, less if y ou started with fresh ones.
Drain the peas and run under cold water for one minute to stop the cooking.
With a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and
salt into a puree. I like a bit of tex ture, so I don't go too far. Return the mix ture to a
big bowl and stir in the shallots, Parmesan, and lemon zest. Taste. Add more salt if
needed.
Fill the dumplings using an assembly line technique - a dozen at a time (for the most
part following the instructions on the wrapper packaging). Place twelve wrappers out
on the counter, drop a v ery scant teaspoon of filling onto each wrapper, rub the
perimeter of each wrapper with a wet finger seal, fold (most packages have diagrams),
and set aside on a plate. Do the nex t dozen and repeat until all the filling is used up.
Set up y our steamer, rub each dumpling with a bit of oliv e oil, arrange the dumplings
in a single lay er (being careful not to overlap), and steam for about three minutes -
until the dumplings are tender and transluscent. Sprinkle with a touch of salt and
enjoy .
Makes about 4 dozen dumplings.
Pasted from <http://www.101cookbooks.com/archives/print/plump-pea-dumplings-recipe.html>
Recipes 2 Page 2595

3:54 PM

When shopping for strawberries I prefer ones that are on the smaller side, fragrant,
and a deep red in color. The bread y ou see in the above photo is a loaf of Acme Bread's
walnut lev ain. I suspect their whole wheat seeded loaf would be perfect as well. Use a
serrated bread knife to cut the bread into cubes. To v eganize the recipe toss the bread
cubes with olive oil / brown sugar (but don't heat it) before baking, and skip the
y ogurt.
1 /4 cup unsalted butter
1 /4 cup + 2 tablespoons (raw) brown sugar*
couple pinches of fine grain salt
1 pound loaf of hearty , substantial day -old bread, cut into 1 -inch cubes
1 + pint basket of ripe strawberries, trimmed and cut into matchsticks
a 7 or 8 ounce container of plain (Greek) y ogurt
poppy seeds for garnish
Preheat ov en to 350F degrees. In a large pot melt the butter. Stir in the sugar and salt.
Stir until the sugar dissolv es and remove from the heat. Add bread cubes and toss,
coating the bread cubes. Toss for a minute or so to get decent coverage. Pour the
bread out onto a baking sheet and arrange them in a single lay er. Toast for about 1 5
minutes or until bread is well toasted, tossing every 5 minutes to make sure all bread
surface areas get golden and crunchy.
In the meantime, place half the chopped strawberries in a small bowl and mash them
with the remaining 2 tablespoons of brown sugar. I found a potato masher works well
for this. Keep mashing until berries are super juicy and appetizingly chunky - this is
y our dressing.
When the bread cubes are done toasting (and have had a few minutes to cool and
crisp up), toss them in a big bowl with the mashed berries. Add the remaining
chopped strawberries and toss a bit more. Giv e the yogurt a good stir, and serve on
the side garnished with poppy seeds (feel free to sweeten it a bit to y our liking).
Serves 6 or so.
*I use one of my favorite raw brown sugars in this recipe to get the best brown
sugar flavor (alternately, seek out a great muscavado sugar), but for those of you
w ho w ant to sw ap in honey or agave nectar - I suspect
Pasted from <http://www.101cookbooks.com/archives/print/strawberry-panzanella-recipe.html>
Recipes 2 Page 2596

3:57 PM

Look for shredded coconut w here each thread is thin and at least 1 /2-inch long. Not
dusty or fleck-like. If you make the batter the night before, the batter w ill thicken up
quite a bit. Give it a stir, but dont w orry about it beyond that. Drop little scoops onto
the griddle - they w ill flatten out w hen they come into contact w ith the heat. They go
from golden to burnt in a flash, so stay attentive. I prefer to use w hole w heat pastry
flour for this recipe but you can substitute w hatever you have on hand - all-purpose
flour, or regular pastry flour. Lemon zest might be a great addition, as w ould
ginger, and/or toasted, chopped macadamia nuts.
1 1 4-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1 /2 teaspoon fine grain sea salt
3 large eggs. whisked in a medium bowl
In a small saucepan heat the coconut milk and honey, bring barely to a simmer.
In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the
coconut milk into the flour mixture.
Whisk about 1 /3 cup of the coconut mix ture into the eggs. Now quickly mix the eggs
back into the large bowl of coconut batter. Stir until well combined. You can do this
the night before if y ou like.
Heat y our fav orite non-stick (or very well-seasoned) skillet, pan, or griddle to
medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop
of water dropped onto the pan starts to dance, y ou are in the ballpark. Drop a heaping
tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the
pancake bottom is deep golden in color, then flip with a spatula and cook the other
side until golden and cooked through. Repeat with the remaining batter.
Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.
Pasted from <http://www.101cookbooks.com/archives/print/coconut-macaroon-pancakes-recipe.html>
Recipes 2 Page 2597

3:58 PM

It is important to let the marinating tofu do its thing (at the very least) for a few
hours - preferably overnight. I'll also mention that I always seek out organic soy
products.
1 2 ounces extra-firm organic tofu
1 tablespoon garam masala spice blend
6 medium clov es garlic, crushed then chopped
1 tablespoon lemon juice, freshly squeezed
1 7 or 8-ounce container of Greek y ogurt
Unwrap the tofu. Dry it off by patting and pressing with a few paper towels. Cut
the tofu into slabs roughly the size of a business card, with the thickness of a
pencil.
In a wide, shallow rimmed dish (a tart pan or pie dish works great) whisk together
all the remaining ingredients. Place the tofu in the marinade in a single lay er and
gently coat the tofu with the y ogurt. Cov er and refrigerate for (at least) a few
hours. I sometimes leave it marinating for a few day s, cooking the tofu when
needed.
In a grill pan, or on a grill, cook the tofu (retaining some of the y ogurt slather on
each piece) over medium heat until the tofu is cooked through and the surface of
the tofu has nice color. Flip once along the way . If the pan/grill is too hot the
outside of the tofu will ov ercook before the inside is hot, so be mindful of this.
Serv e over this carrot salad.
Serves about 4.
Pasted from <http://www.101cookbooks.com/archives/print/cuminspiked -tofu-recipe.html>
Recipes 2 Page 2598

4:01 PM

I used asparagus in this version, but you can use any of your favorite
in-season vegetables. This time of year peas, asparagus, and carrots
all make great additions to the noodles and peanut sauce.
1 8 ounce package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch
segements
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts
12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat
the tofu in a skillet if you like, but cold is good too)
Big a large pot of water to a boil. Boil the soba noodles per package
instructions.In the last minute or so of cooking toss in the asparagus.
Drain noodles and asparagus, run under cold water for about a minute
to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar,
garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium
bowl. Thin with hot water - the amount you'll need depends on the
original consistency of your peanut butter. I like it the consistency of a
thin (non-Greek) yogurt. Taste and season with a bit more salt if
needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu
with a big splash of the dressing. I reserve a bit of each ingredient to
sprinkle on top of the serving platter to make it look nice. Add more
dressing a bit at a time, until the salad is dressed to your liking,
reserving any extra for another use. Taste, sprinkle with more salt if
needed, and enjoy!
Serves 6 - 8.
Recipes 2 Page 2599

Lemon Tart
4:22 PM
Lem on Tart
Garnish with fresh mint and sneak some bites of the mint in between bites
of the tart for even more fun with the flavors.
Ingredients
Candied Zest:
• 1 cup lemon zest, julienned
• 1 cup sugar
Crust:
• 1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room
temperature
• 1/2 cup sugar
• 1 large egg, beaten
• 1/4 teaspoon almond extract
Lemon curd:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup creme fraiche
• 2 large eggs
• 3 large egg yolks
• 3/4 cup fresh lemon juice
• 3/4 cup sugar
• 1 1/2 teaspoon lemon zest
Equipment needed:
• 10-inch tart pan with a removable bottom
• Pastry blender or two blunt dinner knives
• Double boiler and several metal mixing bowls
Method
Candied Citrus Zest
1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring
to a boil. Remove from heat, drain the water. Fill up with water again and
repeat. Bring to a boil, remove from heat, then drain. Add water again,
this time adding the sugar as well. Simmer for 30 minutes, drain.
2 Spread the zest out on a sheet of parchment paper. Let dry overnight at
room temperature (do not put in the refrigerator). The next day toss the
zest with a little more sugar.
Make the Crust
Recipes 2 Page 2600

3 Combine flour, salt, butter, and sugar in a bowl. Use a pastry blender, or
two blunt dinner knives, to cut the butter into the flour until the dough
forms flaky crumbs and lumps. You can also just mix with your fingers.
With a wooden spoon, mix in the egg, almond extract, and lemon juice.
Continue to mix until the dough clumps; at first it may seem very dry.
Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an
hour.
4 Pre-heat oven to 350°F.
5 Let the dough sit at temperature for at least 10-15 minutes before
attempting to work with it. Allow the dough to relax enough to become
somewhat pliable before rolling out. Roll out the disk between two sheets
of parchment paper (or wax paper), to a circle 2 inches larger in diameter
than your tart pan (about a 12-inch round).
6 Press the dough into the tart pan. Use your rolling pin to level the dough
Recipes 2 Page 2601

mold it to the dough in the pan. Add pie weights (dried beans work well,
though after you use them once for pie weights, keep them as your pie
weight beans and don't try to cook with them.) Bake for 20 minutes.
Remove from oven and let cool.
Lemon Curd
7 Melt butter and creme fraiche together over a double boiler, stirring to
combine. (If you don't have a double boiler, bring a couple inches of water
to simmer in a saucepan, place a stainless steel bowl on top of the
saucepan, making sure the bottom of the bowl is not touching the
simmering water.) Remove top pan from heat and set aside.
8 In a bowl over a double boiler, whisk the eggs and egg yolks just long
enough to warm them. Remove from heat and beat in the butter mixture,
then the lemon juice. Strain the mixture through a sieve into a clean bowl
and place over the simmering water. Add the sugar and zest and whisk
until warm to touch, about 4 minutes.
Assemble the Tart

9 Pour the lemon curd into the crust and bake at 350°F for 25 minutes or
until set in the middle. Let cool on a rack. Chill in the refrigerator. When
ready to serve, top the tart with candied lemon zest. Garnish with fresh
mint.
Recipes 2 Page 2602

Rice Pudding
4:27 PM
Rice Pudding
Ingredients
• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of long or short grain white rice
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of ground cinnamon
• 1/3 cup (40 grams) raisins
Method
1 In a medium heavy bottomed saucepan, combine milk, rice and salt and
bring to a boil over high heat. Reduce heat to low and simmer until the
rice is tender, about 20 minutes. Stir frequently to prevent the rice from
sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well
mixed. Add a half cup of the rice mixture - a tablespoon at a time -
beating to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low
heat, for 10 minutes or so, until thickened. Be careful not to have the
mixture come to a boil at this point. Stir in the vanilla. Remove from heat
and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
Recipes 2 Page 2603

Chorizo and Eggs
4:29 PM
Chorizo and Eggs
Ingredients
• Olive oil or bacon fat
• 1/3 cup chopped onions (green, red, or yellow onions) optional
• 1/4 lb of Mexican chorizo sausage, removed from sausage casing
• 3 Tbsp raisins - soaked in hot water for 15 minutes and drained
• 5 to 6 eggs
• Salt
• Tortillas - optional
• Cilantro - optional
Chorizo sausage from Whole Foods. Whole Foods has a standard recipe
and spices for making chorizo sausage and may make some up for you
upon request if you don't see it displayed.
Method
1 Heat a large skillet on medium high heat. Heat a tablespoon of olive oil
or bacon fat in the pan. Add the chopped onions (optional) and cook until
softened. Once softened, move to the side of the pan and add break up
bits of chorizo into the pan. Use a wooden spatula to break up the pieces
of sausage. Add the raisins. Stir until the sausage is cooked through,
though not necessarily browned. If you are not using lean chorizo, drain
the excess fat from the pan before proceeding. If you are not using lean
chorizo, you may want to cook the chorizo first, draining the excess fat,
then remove to a plate while you cook the onions in the remaining fat. We
usually cook with lean chorizo, so excess fat isn't an issue.
Recipes 2 Page 2604

2 Crack the eggs one at a time, into the pan. Break the yolks and stir the
eggs into the sausage. Add a light sprinkling of salt. Stir constantly until
the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a
garnish.
Serves 2-3.
Recipes 2 Page 2605

4:47 PM
Spinach and Orzo Salad
Ingredients
• 8 ounces orzo pasta
• Salt
• 1/4 cup pine nuts
• 6 ounces feta cheese, roughly crumbled
• 2 ounces Kalamata Greek olives pitted, roughly chopped, about 1/2 cup
(about 20 olives)
• 4 ounces baby spinach
• 1/2 cup chopped red onion (about half a red onion)
• 3 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)
• Pinch dried basil
• Pinch dried tarragon
Method
1 Cook the orzo pasta. Bring to a boil a pot with 2 quarts of water in it.
Once the water is boiling, salt it with a couple teaspoons of salt. Once the
water returns to a boil add the orzo to the pot. Leave uncovered, cook on
high heat with a vigorous boil. Put the timer on for 8-10 minutes, or
whatever your pasta package says is appropriate for al dente (cooked but
still a little firm). Drain. Rinse with cold water to cool quickly.
2 Toast the pine nuts by heating a small skillet on medium heat. Add the
pine nuts and stir occasionally until the pine nuts are lightly browned. Pay
attention or you'll burn the pine nuts.
3 Take half of the spinach and purée it in a food processor or blender,
adding one tablespoon of the olive oil. Roughly chop the other half of the
spinach. In a large serving bowl mix the spinach purée olive oil mixture in
with cooked orzo until the pasta is well coated with the purée. Then gently
mix in the remaining spinach, the red onion, feta cheese, pine nuts, and
the Kalamata olives.
3 In a small jar, combine the remaining olive oil (2 Tbsp), balsamic
vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a
lid on the jar and shake to combine. (You can also just whisk together
these ingredients in a small bowl, but the jar method works great to get a
good emulsion.) Pour over orzo spinach mixture and gently mix in until
well incorporated.
4 Chill for at least an hour before serving.
Serves 4.
Recipes 2 Page 2606

4:58 PM
Ingredients
• 4 tablespoons unsalted butter
• 1 cup of tightly packed dark brown sugar
• ¾ cup heavy whipping cream (not ultra-pasteurized)
• 1 tablespoon vanilla extract
Method
Butterscotch takes about a half an hour to make, from start to
finish.
1 First, before you begin, make sure you have everything ready to
go - the cream and the brown sugar next to the pan, measured and
waiting. Making butterscotch is a fast process that cannot wait for
hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt
butter over low to medium heat. Just before butter is melted, add
all dark brown sugar at once and stir with wooden spoon until sugar
is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten

lava. Make sure to get into the corners of your pot, and watch
closely to notice how the mixture changes. It will take about 3 to 5
minutes.
Recipes 2 Page 2607

4 Right before you add the cream, the caramelizing brown sugar
will begin to look and feel more like liquid and less like thick wet
sand.
5 At this point add all the cream at once and replace your spoon
with a whisk. Lower heat a little and whisk cream into mixture.
When liquid is uniform, turn heat back to medium and whisk every
few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn
heat off and let rest for a minute or two before transferring into a
heatproof storage vessel. (I prefer a stainless steel or glass bowl.)
Cool to room temperature.
7 When butterscotch liquid is room temperature, take a small taste.

It's important to know what cooked brown sugar and butter tastes
like, and what happens when transforming that flat sweetness into
real butterscotch flavor. Whisk in half the salt and vanilla extract.
Taste again. Add more salt and vanilla extract until the marvelous
Recipes 2 Page 2608

Butterscotch makes a fantastic topping for ice cream.

Chill butterscotch sauce in a non-reactive container with a tightly
fitting lid only after sauce has chilled completely. It will keep for
one month refrigerated, that is if you can keep from eating it all the
moment it has cooled down and been seasoned to your liking.
Recipes 2 Page 2609

Smoked Salmon and Gruyere Grilled Cheese
Sandwich
Sm
5:01oked
PM Salm on and Gruyere Grilled Cheese Sandwich
Ingredients
• 1/2 Meyer lemon, thinly sliced, seeds removed
• 8 slices French bread
• 4 ounces smoked salmon
• 4 ounces Gruyere cheese, sliced or shredded
• 1 Tbsp chopped chives
• Butter
Method
1 In a small saucepan bring 1 cup of water to a boil. Add a half teaspoon

of salt. When the salt has dissolved, add the slices of lemon to the pan,
layering them down flat in the pan. Let water boil away until it is almost all
gone and there is just a thin syrup left in the pan. Do not stir while
cooking. Remove from heat.
2 Heat a large cast iron pan on medium high heat. While the pan is
heating, arrange the sandwiches (next step).
2 Lay out 4 slices of bread. On top of them layer slices of smoked salmon,
cheese, and chives. Use a fork to lift the lemon slices out of the pan and
add one large lemon slice to each sandwich. Top with a second layer of
bread.
3 Butter the top bread slices generously with butter. Once the pan is hot,
place the sandwiches in the pan, butter side down. Lower the heat to
medium. Let cook for a few minutes until the bottom of the sandwiches
are well toasted.
Recipes 2 Page 2610

4 Butter the top side of the sandwiches in the pan. Use a metal spatula to
flip the sandwiches over. Press down on the sandwiches with the metal
spatula. Let cook until the bottom of the sandwiches is nicely browned. If
the cheese isn't melting, turn the heat to low, cover the pan and let cook
for a few minutes more.
Makes 4 sandwiches.
Recipes 2 Page 2611

5:04 PM
Here's a tip, don't skimp on the butter.
In gr edients
 4 Tbsp butter
 1 yellow onion, chopped
 1/2 yellow bell pepper, chopped
 1 large carrot, chopped
 1/2 teaspoon cumin seeds
 1 teaspoon turmeric
 2 teaspoons curry powder
 1 teaspoon yellow mustard seed
 2 lbs Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices
 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian
option)
 2 cups water
 2 cups roughly chopped cauliflower florets (about 1/2 a head)
 1 1/2 teaspoons salt (more to taste)
 1 cup corn kernels (frozen is fine)
 2 small yellow summer squash, roughly chopped
 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish
Met h od
1 In a large pot (6-quart), melt butter over medium high heat. Add the onion,
bell pepper, carrot and cumin seeds. C ook, stirring occasionally until the onions
are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed,
and curry powder and cook for a minute more. Add garlic and cook 30 seconds
more.
2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to
high to bring to a boil, then reduce heat to medium-high or medium, enough to
maintain a simmer. Let simmer uncovered for 20 minutes.
3 Add the corn and summer squash, cook for 10 minutes more, until the
vegetables are cooked through. Use an immersion blender (or a regular blender)
to purée about half of the soup. Adjust seasonings.
Garnish with chopped cilantro (or parsley, though cilantro is particularly good
with this soup).
Serves 8.
Recipes 2 Page 2612

5:08 PM
In gr edients
 1/2 pound penne pasta (use rice pasta for gluten-free version)
 Salt
 2 Tbsp olive oil
 2 cups chopped onion (about 1 large onion)
 2 cloves garlic, chopped
 1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme,
marjoram, and savory)
 Dash red pepper flakes
 1/2 teaspoon fresh thyme
 Salt and freshly ground black pepper
 1 pound (16% fat) ground beef
 3 fresh basil leaves, chopped
 2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen
brand if you can get it)
 1 teaspoon sugar
 1 Tbsp chopped fresh parsley
Met h od
1 Heat to boiling a large pot with 4 quarts of water in it. Once the water is
boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the
pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil.
Put the timer on for 8-10 minutes, or whatever your pasta package says is
appropriate for al dente (cooked but still a little firm). Drain.
2 Once you've started to heat the water, start working on the sauce. Heat
olive oil in a very large skillet on medium heat. Add the chopped onion,
Italian seasoning and red pepper flakes. C ook for 5 minutes, stirring
occasionally, until the onions are softened. Add the garlic, fresh thyme,
season with salt and pepper. C ook for an additional minute, until the garlic is
fragrant. Remove from heat and set aside.
Recipes 2 Page 2613

3 Heat a large cast iron pan on high heat. Salt the bottom of the pan
generously. Once the pan is hot, break up small chunks of ground beef and
add them to the pan, without stirring. (You may need to work in batches; do
not crowd the pan.) You want the meat to get well browned. If the pan is too
hot and the meat is burning, not browning, take the pan off the heat for a
little, and reduce the heat to medium high. On our coil electric stove, it takes
the high heat setting for the meat to brown sufficiently, but your stove may
be different. Once the meat is browned on one side (a couple of minutes),
use a metal spatula to flip the meat over to brown on the other side. At this
point, assuming you are using a cast iron pan, you can remove the pan from
the heat. The residual heat in the pan will finish cooking the meat.
4 Use a slotted spoon to lift the meat from the cast iron pan and add it to the
pan with the seasoned onions. Add tomato sauce. Use the edge of your metal
spatula to break up the bigger chunks of meat into smaller pieces. Add basil.
Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered,
for 15 minutes.
5 Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt
and pepper to taste. Add a little more sugar if the sauce is too acidic. Add
more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta.
Recipes 2 Page 2614

Serves 4.
Recipes 2 Page 2615

5:09 PM
Serves 8
Ingredients
100ml (4fl oz) double cream
250g (9oz) white chocolate, broken into small pieces
Seeds from 2 vanilla pods
375g (13oz) ready-made shortcrust pastry
300g (11oz) raspberries
Icing sugar, to dust
Method
1 Heat cream, chocolate and vanilla in a saucepan over a low heat, stirring,
until chocolate has melted. Stir and remove from heat. Allow to cool, pour
into container and chill in fridge for 2-3 hours.
2 Set oven to 180ºC/160ºC fan/Gas 4. Roll out pastry and line a 35cm x 12cm
(14in x 5in) rectangular, loose-bottomed tart tin. Chill for 30 minutes then
line the pastry base with parchment and baking beans and bake blind for
20-25 minutes. Remove the paper and beans and return to the oven for 4-5
minutes, then set aside.
3 When ready to serve, place the chocolate mixture in a mixing bowl and
whisk lightly until soft peaks have formed (do not over-beat or the mixture
will become too solid). Spoon this mixture into the pastry base and top with
the raspberries. Dust the tart with icing sugar and serve cut into thick slices.
Recipes 2 Page 2616

Asparagus with Aoili Suace
5:10 PM
Serves 6
Ingredients
4 garlic cloves
1 level tsp sea salt, plus extra for the asparagus
1 large egg
300ml (1⁄2 pint) sunflower oil
2tbsp lemon juice
700g (11⁄2lb) asparagus spears
Method
1 Put the crushed garlic, salt and egg into a food processor and whiz for at
least 30sec until everything is well combined. With the motor running, pour in
the oil very slowly until the mixture has thickened and all the oil has been
added. Add the lemon juice and 3-4tbsp boiling water to lighten the sauce.
Cover and chill.
2 Trim the woody ends of the asparagus and cook in a large pan of boiling
salted water for 5-7min or until just tender. Drain very carefully and arrange
on a serving dish with the Aioli Sauce spooned over. Serve at room
temperature.
Prepare ahead
Complete the recipe to the end of step 1 up to four days in advance.
Recipes 2 Page 2617

Lemon Chicken
3:55 PM
Lem on Chicken
Ingredients
• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-
in, trimmed of excess fat
• 2 Tbsp grated lemon peel
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 1 teaspoon dried)
• 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
• 1 teaspoons salt
• 1 teaspoon black pepper
• 2 Tbsp melted butter
• Lemon slices for garnish
Method
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper
in a small bowl, whisk to combine. With the tip of a sharp knife, cut into
each chicken piece one or two times by about 1/2 an inch. (This will help
the marinade penetrate.) Place the chicken pieces and the marinade in a
gallon-sized freezer bag. Rotate the bag so that all chicken pieces are
coated with the marinade. Seal the bag and place in a bowl in the
refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a
single layer in a large baking dish, skin side up. Reserve the marinade. Use
a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown,
and the chicken is cooked through, juices running clear (breasts have an
internal temperature of 165°F and thighs 175°F). Half-way through the
baking, at about the 25 minute mark, baste the chicken pieces generously
with reserved marinade.
Depending on the size of the breasts, they may be ready before the
thighs, so if you are cooking a mix of chicken parts, keep that in mind, you
may have to take them out of the oven before the thighs.
Let rest, covered in foil, for 10 minutes before serving.
4 Pour the juices from the pan into a serving bowl. Use a tablespoon to
skim the fat off the top (save the fat for cooking with later, or discard, but
do not discard down the drain or it will solidify and clog your drain). Serve
the chicken with the juices on the side or a little poured over the top of the
chicken.
Serves 4. Serve alone or with steamed rice.
Recipes 2 Page 2618

4:09 PM

This is one of those messy dishes best eaten in a casual setting where finger licking is
acceptable and there are plenty of napkins on hand.
Ingredient List
SERVES 4
• 4 large globe artichokes, 8 to 10 oz. each
• 1 small onion, finely chopped
• 1 cup dried breadcrumbs
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1 tsp. chopped fresh oregano
• 1 medium-sized tomato, peeled, seeded and chopped
Directions
1. Preheat oven to 350F. Oil bottom of a large casserole with a cover.
2. Remove stems and all outer leaves from artichokes. Pull out cone of tender
inner leaves, and use a small spoon to scrape away the thistly choke from the
center. Trim away any dark green bits from bottoms. Put trimmed artichokes
into acidulated water.
3. Melt butter in a saucepan over medium-high heat. Add onions, and cook,
stirring often, until softened, for 3 to 5 minutes. Add garlic. Cook for 1 minute
more. Transfer to a bowl, and add breadcrumbs, cheese, oregano and parsley.
Use a fork to blend into a well-mixed loose stuffing, and season with salt and
pepper.
4. Drain artichokes, and place on a work surface upside down. Press down gently
with heel of your hand to loosen leaves. Using fingers, pull leaves apart and fill
insides with small amounts of stuffing, distributing stuffing evenly among
artichokes.
5. Arrange stuffed artichokes snugly in casserole. Sprinkle chopped tomato over
top, and cover.
6. Bake until a skewer easily pierces through artichoke from top to bottom, for
about 45 minutes. Remove from oven, cool slightly and serve in individual
bowls.
Wine Suggestions
A light- to medium-bodied Italian red such as Castello di Gabbiano Chianti or the
Tosco Forte Sangiovese di Toscana would be a nice partner to this dish.
Recipes 2 Page 2619

All-Day Burrito
4:11 PM
All-Day Burrito
30 minutes or fewer
An egg pancake replaces the tortilla in this breakfast or lunch dish.

Ingredient List
Serves 1
• 2 Tbs. medium or mild salsa
• 1 large egg, plus 2 large egg whites
• 1 strip soy “bacon”
• 1 oz. soy Monterey Jack cheese or cheddar, shredded
Directions
1. Drain salsa in mesh strainer; set aside.
2. Whisk together egg, egg whites and cilantro. Season to taste with black
pepper, and set aside.
3. Coat 8-inch skillet with cooking spray, and heat over medium-high heat. Cook
soy “bacon” 2 minutes, turning once. Set aside; wipe out pan.
4. Re-spray pan, and return to medium heat. Pour in egg mixture; as it begins to
set, lift and tilt pan, lifting cooked edges and letting liquid part run
underneath. When almost completely set, sprinkle on soy cheese. Cook about
2 minutes, or until cheese is melted. Slide pancake onto plate. Place “bacon”
strip down center. Spoon salsa on “bacon.” Fold over sides of pancake. Serve
immediately, or let cool and eat at room temperature.
215mg, Sodium: 880mg, Fiber: g, Sugars: 3g
Recipes 2 Page 2620

4:13 PM

Poultry seasoning is a savory blend of sage, thyme, marjoram, pepper and

sometimes cloves, which adds hearty flavor.
Ingredient List
Makes 1 loaf (8 slices)
• 1/4 cup walnuts
• 2 stalks celery, finely chopped (about 1 cup)
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 2 green onions, thinly sliced (about 1/3 cup)
• 1 10-oz. pkg. firm tofu, drained
• 1 12-oz. pkg. soy crumbles
• 1 1/4 cups quick-cooking oats
• 2 Tbs. ketchup, plus additional 2 Tbs. for topping
• 1 Tbs. Dijon mustard
• 2 tsp. dried parsley or 2 Tbs. chopped fresh parsley
• 1 tsp. poultry seasoning
Directions
1. Preheat oven to 350F. Grind walnuts to powder in food processor. Set aside.
Coat medium skillet with cooking spray and place over medium heat. Add
celery, onion, green onions and garlic, and sauté 4 to 5 minutes, or until
vegetables are tender. Remove from heat, and cool.
2. Mash tofu in bowl. Stir in walnuts, vegetables, soy crumbles, oats, soy sauce,
ketchup, mustard, parsley and poultry seasoning. Season with salt and pepper.
3. Coat 9x5-inch loaf pan with cooking spray and spoon mixture into pan, lightly
packing in. Spread thin layer of ketchup over top of loaf, and bake 55 to 60
minutes, or until toothpick inserted in center comes out clean. Cool, then wrap
in plastic wrap and refrigerate until ready to slice for sandwiches.
Recipes 2 Page 2621

Edamame Fried Rice
4:15 PM
Edamame Fried Rice

30 minutes or fewer
Cold precooked rice is best for stir-fried rice dishes, so it’s smart to make a little
extra when you’re boiling rice for other meals. Brown rice is used here, but basmati
or jasmine rice are delicious alternatives.
Ingredient List
Serves 4
• 2 carrots, shredded
• 1 yellow bell pepper, chopped
• 5 scallions, minced
• 3 to 4 Tbs. tamari or low-sodium soy sauce
• 3 cups cooked shelled edamame
• 4 cups cold cooked long-grain brown rice
Directions
1. Heat oil in large wok or skillet over medium-high heat. Add carrots, bell pepper
and scallions, and stir-fry until just tender, about 2 minutes.
2. Add tamari, edamame and rice, and stir-fry until combined and heated
through, about 5 minutes. Serve.
Recipes 2 Page 2622

Greek Salad Pitas
4:16 PM
Greek Salad Pitas

30 minutes or fewer
To pack this for lunch, wrap the pita pockets separately, and fill them with the salad
just before serving. Or enjoy the chopped salad on its own with a bowl of soup for
dinner. Note: Pepperoncini are thin, small pickled chile peppers that range in
spiciness from medium to medium-hot. Look for them in the Italian section of large
supermarkets.
Ingredient List
Serves 6
• 1 cup peeled, seeded and diced cucumber
• 1 cup diced red bell pepper
• 1 cup diced zucchini
• 1/4 cup diced red onion
• 1/4 cup chopped pepperoncini, optional
• 1/4 cup chopped black olives, preferably kalamata
• 2 Tbs. extra virgin olive oil
• 1 Tbs. fresh lemon juice
• 1 tsp. red wine vinegar
• 3 6-inch whole wheat pita breads, cut in half
• 6 curly leaf lettuce leaves
Directions
1. Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil,
lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with
salt and pepper.
2. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.
Recipes 2 Page 2623

4:17 PM

30 minutes or fewer
For milder noodles, start with 1 tsp. chile paste. If you want more spice, add a
dab at a time, tasting as you go
Ingredient List
Serves 6
• 8 oz. linguine
• 1/3 cup low-fat creamy peanut butter
• 1 1/2 Tbs. rice wine vinegar
• 1 to 2 tsp. chile paste with garlic
• 1/2 tsp. sugar
• 1 medium-size red bell pepper, cut into thin strips
• 3/4 cup chopped seeded cucumber
• 3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
• 4 lime wedges, optional
Directions
1. Cook linguine according to package directions.
2. Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile
paste and sugar in large bowl; whisk until blended. If sauce seems too thick,
thin it with a little water; it should have the consistency of cream.
3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle
with cilantro. Serve with lime wedges, if desired.
Recipes 2 Page 2624

4:19 PM
This recipe uses two popular Italian lasagna fillings: asparagus and pesto.
Ingredient List
Serves 10
• 3 1/2 cups low-fat milk, divided
• 6 Tbs. pesto*, or more to taste
• 2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
• 1 tsp. salt
• 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch
pieces
• 16 no-cook lasagna noodles (9 oz.)
• 2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Directions
1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in
remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until
thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook,
stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with
salt and pepper. Remove from heat.
3. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly.
Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta,
remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then
with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with
remaining Fontina.
4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated
Parmesan cheese, if desired.
• * Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged
in vacuum-sealed bags or in plastic tubs.
Per SERVING: Calories: 413, Protein: 21g, Total fat: 17g, Carbs: 44g, Cholesterol: 44mg, Sodium: 686mg,
Fiber: 2g, Sugars: 8g
Recipes 2 Page 2625

Tempeh Tikka Masala with Buttermilk Raita
4:21 PM Tikka Masala with Buttermilk Raita
Tempeh
Tandoori spice mixes can be found in the spice sections of most well-stocked
supermarkets. This is a very easy dish, but requires marinating time, so put it
together in the morning or a day ahead. Serve it with purchased naan breads or
steamed basmati rice.
Ingredient List
Serves 8
• Tempeh Tikka Masala
• 2 medium-size onions, peeled and quartered
• 1 2-inch piece fresh ginger, peeled and cut into chunks
• 4 cloves garlic, peeled
• 2 cups low-fat buttermilk
• 3 Tbs. tandoori spice blend
• 2 Tbs. lime juice
• 2 8-oz. pkg. tempeh, cut into 1/2-inch cubes
• 1 15.5-oz. can tomato purée
• 1 15.5-oz. can chickpeas, drained and rinsed
• 2 tsp. honey
• 3 cups cauliflower florets
• Buttermilk Raita
• 2 large cucumbers, peeled, seeded and grated (about 4 cups)
• 1 1/2 cups low-fat buttermilk
• 1/2 cup chopped mint
Directions
1. To make Tempeh Tikka Masala: Finely chop onions, ginger and garlic in food
processor. Add buttermilk, tandoori spice blend, lime juice and pinch of salt;
blend until smooth.
2. Place tempeh cubes in 13x9-inch baking dish. Add buttermilk sauce, and toss
to coat. Cover with plastic wrap, and chill at least 8 hours.
3. To make Buttermilk Raita: Combine all ingredients in bowl. Season with salt
and pepper; chill until cold, or overnight.
4. Preheat oven to 375F. Stir tomato purée, chickpeas and honey into tempeh
mixture. Season with salt and pepper, and add cauliflower. Bake 40 minutes,
or until sauce is thick and dark red. Serve with Buttermilk Raita.
Recipes 2 Page 2626

4:22 PM

Serve these individual soufflés unmolded, as shown, or in ramekins.
Ingredient List
Serves 6
• Soufflé
• 1 cup grits, plus extra for dusting
• 3 cups low-fat milk
• 2 tsp. baking powder
• 1/3 lb. steamed asparagus, chopped
• 1 cup shredded Cheddar cheese
• 1/2 cup shredded aged Gouda cheese
• 3 large egg whites plus 1 large egg
•
• Tomato Coulis
• 2 tsp. garlic oil
• 1 small onion, chopped (about 1 cup)
• 1 15-oz. can diced Italian-style tomatoes
• 1/4 tsp. crushed red pepper
Directions
1. To make Soufflés: Preheat oven to 375F. Coat 6 8-oz. ramekins with cooking spray,
and dust with grits.
2. Bring grits, milk and baking powder to a boil in pot. Reduce heat to medium and
cook 8 minutes, whisking constantly. Cool 5 minutes, then stir in asparagus,
cheeses and whole egg.
3. Beat egg whites with electric mixer until stiff peaks form. Fold into grits mixture.
Season with salt and pepper. Divide among prepared ramekins. Bake 25 minutes,
or until puffed and golden.
4. To make Tomato Coulis: Heat oil in pot over medium heat. Add onion, and sauté 6
minutes, or until soft. Add tomatoes and crushed red pepper, and simmer 12
minutes. Season with salt and pepper. Purée in blender until smooth. Unmold
soufflés and serve with Tomato Coulis and asparagus spears for garnish, if desired.
Recipes 2 Page 2627

Here are 2 recipes from our Breakfast Recipe files
11:11 PM
Here are 2 recipes from our Breakfast Recipe files that use Nutritional Yeast
Flakes. These are very very good.Scrambled Tofu Eggs
1 lb. Tofu, water packed - Extra Firm - drain and rinse

1/2 c. Onions, chopped
1/2 c. Mushrooms, chopped
1/4 c. Bell Pepper Chopped
2 T. Green Onions, sliced
1 t. Parsley, fresh or dried
1 t. Chives, fresh and dried
1 T. Olive Oil
2 t. "Chicken Seasoning" See Below
1 T. Nutritional Yeast Flakes
1/2 t.. Salt
1/2 t. Onion Powder
1/2 t. Garlic Powder
1/8 t. Turmeric(for color)
Crumble the Tofu into small chunks. Set aside. In a large skillet, saute the
fresh veggies in oil until soft. Add tofu to skillet. Combine the spices and
sprinkle evenly over tofu. Mix well. Cook over med. heat until dry, about
10-15 min. Another way to prepare this is, to slice the tofu into small 1/4
inch slices and cover with the seasoning, but no veggies.
Brown in skillet with the oil.
Eggless Egg Salad Sandwich Filling
Prepare the Scrambled Tofu Eggs as above and let cool completely. Stir in
Veganaise. Spread on bread to make a Sandwich.
Recipes 2 Page 2628

"Savory Sauce"
11:12 PM
"Savory Sauce"
1/2 lb. firm or extra firm tofu (not silken)
1/4 cup canola oil
2 Tablspoons soy sauce
2 Tablespoons nutritional yeast flakes
2 Tablespoons fresh chopped basil or 1 tsp. dried
basil
2 Tablespoons lemon juice
1 clove garlic minced
Put all ingredients into a blender or food processor and blend.
Recipes 2 Page 2629

11:25 PM
2 cups finely shredded carrots

1/2 small onion grated (about a heaping tblspn.)
2 Tblspns. sweet pickle relish
1 Tblspn. lemon juice
1/4 cup mayo or vegan mayo of your choice salt & pepper to taste
In a medium bowl combine carrots, onion, celery and relish.

In a small bowl combine remaining ingredients and mix well. Add to
carrot mixture, mixing well. Chill several hours to blend flavors.
Note: If you have kelp powder toss a sprinkle in, but it's not necessary.
Serves 4 79 calories per serving.
Recipes 2 Page 2630

Moroccan Spice Oil
11:28 PM
Moroccan Spice Oil
2 teaspoons whole cumin seeds

2 teaspoons whole coriander seeds
1 teaspoon whole fennel seeds
In heavy, dry skillet over medium-high heat, toast cumin, coriander and
fennel seeds until fragrant, about 3 minutes. (Be careful not to burn
spices.) Immediately transfer seeds to spice grinder (an inexpensive coffee
grinder will do) or mortar and pestle and grind with cinnamon, ginger
and red pepper flakes.
Return spices to skillet. Add oil and heat just until oil is warmed through,
1 to 2 minutes. Strain oil through a fine-meshed strainer lined with
cheesecloth and store in tightly closed jar.
Makes 1/4 cup.
Just a drizzle of this spicy oil added to beans, grains or vegetables will turn
them into an exciting treat.
Recipes 2 Page 2631

11:31 PM
3 tablespoons dried rosemary

2 tablespoons ground cumin
2 tablespoons ground coriander
1/2 teaspoon salt
Mix all ingredients in a bowl. Sprinkle (to taste).
Makes 1/3 cup.

5 min prep
SERVES 12
Recipes 2 Page 2632

Navy Bean Stew
11:32 PM
Navy Bean Stew
2 tsps. olive oil

1/4 cup onions, chopped
1 lb. canned navy beans, rinsed and drained
1 tbsp. sage, crumbled
2 tbsps. celery leaves, chopped
2 tsps. lemon juice
Heat oil in a heavy saucepan over medium heat. Saute onion and garlic
3-4 minutes or until onion softens. Add beans, stock, sage, and celery
leaves. Cover saucepan and simmer 25 to 30 minutes, stirring
occasionally.
Remove cover and simmer 5 to 10 minutes or until thickened. Stir
in lemon juice and pepper to taste.
Makes 4 servings.
Recipes 2 Page 2633

11:34 PM
3 tbsps. peanut oil

1 tsp. salt
1 1/2 lbs. bok choy
4 garlic cloves cut into 1 inch pieces
Heat the wok over a high flame for 1 minute. Add the
oil until it is very hot, look for a wisp of smoke.
Add the salt, garlic and bok choy. Use enough oil to
coat the vegetables thoroughly. Serves 4.
Recipes 2 Page 2634

Roasted Potato Mix
11:39 PM
Roasted Potato Mix
3 1/2 cup sweet potato, cubed, skin removed

3 1/2 cup potato, raw, cubed, red are great keep skin on
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. dried rosemary,

Mix all ingredients together in a large bowl.
Make sure all potatoes are well coated in oil.
Spread potatoes on cookie sheet in one layer.
Cook until potatoes are cooked through (about 30 minutes).
For crispier potatoes broil for a minute or two until well browned.
Makes 14 servings.
Recipes 2 Page 2635

11:39 PM
1 pound fresh white mushrooms, cut in 1/4-inch thick slices

8 ounces portabella caps, halved and cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2 -wide strips
2 teaspoons finely chopped fresh jalapeno peppers
8 6-inch flour tortillas, warmed
Trim mushrooms; halve portabellas; slice white and portabella

mushrooms in 1/4-inch thick slices.
In a large skillet, sprinkle salt; heat over high heat until hot, about 5
minutes.
Add mushrooms and garlic. Cook and stir until mushrooms are tender,
about 3 minutes; remove to bowl. Add oil, onion and red pepper. Cook
and stir until tender, about 5 minutes.
Return mushrooms to skillet; stir in jalapeno peppers and, if desired, 1
tablespoon chopped cilantro; heat until hot. Spoon an equal amount into
the center of each tortilla; fold bottom and sides over the filling.
Serve with sour cream, salsa, lime wedges and additional finely
chopped jalapenos, if desired.
Makes 4 servings.
Recipes 2 Page 2636

12:45 AM
I got this recipe a long time ago at a demo by Francis Janes, a chef in
Seattle.
4 Tbs. nutritional yeast

1 Tbs raw tahini
1 Tbs dijon mustard
2 medium cloves garlic, pressed
3 Tbs fresh lemon juice (fresh tastes better)
1 Tbs tamari
1 Tbs extra virgin olive oil
1/3 cup water
Place all ingredients in a blender and blend at high speed for 1 minute. For
optimal flavor, please make at least 1 hour prior to serving and store in
fridge.
my notes: Sometimes I am too lazy to wash the blender afterwards so I

make sure to smush the garlic extra fine and put everything in a jar with a
good seal and shake it up really well. Works fine. This dressing is awesome
on kale and other bitter greens.
Recipes 2 Page 2637

7:44 PM
1 teaspoon ground bay leaf
1 teaspoon ground clove
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon paprika
1/2 teaspoon dried savory
1 tablespoon ground white pepper
Combine all ingredients.
Author: Julia Childs

Source: French and Fancy by Jim Boyd, Eugene OR RegisterGuard
Recipes 2 Page 2638

7:45 PM
1 large eggplant, peeled and cubed

1/2 cup matzo meal
1 egg
1 onion, chopped finely
Parsley, garlic powder, pepper and salt to taste Tomato Sauce
Boil eggplant until very soft. Drain and mash in bowl. Add matzo meal,
beaten egg, onion, and spices. Mix well. Form 3" patties and fry in a little
oil on both sides until light brown. Please bring the sauce to the seder in a
separate container.
Makes 12 patties.
Author: Barbara Jazzo

Source: NVRC: Passover Recipes
Recipes 2 Page 2639

7:46 PM
From "Vegetarian Meals for People-on-the-Go" by Vimala Rodgers (Sara is
her daughter) "Goes with just about everything: raw veggies, chips or
crackers.
It doubles as a sandwich filling or as a spread over cornbread. A quick
celery-stick-stuffer. Fabulous complement to alfalfa sprouts."
1 pound firm or extra –firm tofu drained, blotted and crumbled

1 Tablespoon catsup
1 Tablespoon nutritional yeast
1 Tablespoon tamari
2 ribs celery, finely diced
½ cup salsa medium hot
1 or 2 Tablespoons Tofu Mayonaise (I imagine you can use any kind)
"Crumble tofu in a mixing bowl so it's as smooth as possible without using

a blender or food processor. Add remaining ingredients, mix it all together
and blend well. Now taste it using a chip as a dipper, and if you want more
salsa, be sure to add it.
This dip has a distinct, almost addictive flavor. For people who are terrified
of tofu, this dip is an enticing way of introducing them to it."
Recipes 2 Page 2640

7:48 PM
2 tbsps. dried Chinese mushroom, chopped

2 8 oz. cakes tofu
6 ozs. broccoli or pea pods
4 ozs. fresh mushrooms
6 ozs. bamboo shoots
4 to 5 tbsps. oil
1 tsp. sugar
1 1/2 tsps. salt
1 to 2 onions finely sliced
1 tbsp. soy sauce
2 tbsps. rice wine or dry sherry
1 tbsp. cornstarch
1 tbsp. cold water
Soak dry mushrooms in hot water for 30 minutes, remove and discard
stems. Cut tofu into small cubes. Chop rehydrated dried mushrooms,
broccoli, fresh mushrooms and bamboo shoots into small pieces. Heat wok
over high heat and add half the oil. When oil just smokes add bean curd
and stir-fry until golden brown. Remove bean curd from wok and set
aside. Heat remaining oil in wok, then add broccoli, stir-fry 30 seconds.
Add mushrooms, bamboo shoots and bean curd, cook for 1 minute. Add
sugar, salt, onion, soy sauce and wine. Toss to coat. Combine cornstarch
and water, then add cornstarch mixture. Continue cooking until thickened.
Serve hot.
Yields 4 servings.
Recipes 2 Page 2641

7:48 PM
From Every Day with Rachael Ray

April 2008
MAKES 4 DOZEN
Prep Time: 10 min (plus cooling)
Cook Time: 5 min
1 3/4 cups brown rice syrup (available at health food stores) Pinch sea salt
3/4 cup natural peanut butter or almond butter
7 cups whole grain brown crisped rice cereal
1/2 cup carob chips (optional)
Vegetable oil, for greasing
1. In a small saucepan, heat the rice syrup and sea salt over low heat until
liquefied. Add the peanut butter and cook, stirring, until well combined
and heated through but not boiling, about 5 minutes.
2. Pour the cereal into a large bowl. Using a rubber spatula, stir the peanut
butter mixture and carob chips, if using, into the cereal.
3. Lightly oil a 9-by-13-inch baking dish. Transfer the crispy rice mixture
to the baking dish, pressing into an even layer. Let cool for
1 hour before cutting into squares.
Recipes 2 Page 2642

7:51 PM
The Healthy Hedonist
Serves 6
3/4 cup red lentils, sorted and rinsed

1 3/4 cups water
Salt
One 15-ounce can chickpeas, drained and rinsed
1 Tbsp olive oil, plus more for sautéing
1/2 cup minced shallots
3/4 pound carrots, cut into small dice (1 cup)
1 tsp ground cumin
1 cup peas, fresh or frozen
1 tsp fresh lemon juice
Shredded romaine lettuce
Chopped fresh tomatoes
Spicy Peanut Sauce (recipe follows)
Combine the lentils and the water in a medium saucepan, and bring to a
boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally,
until the lentils are tender, about 20 minutes. The lentils should lose their
individual shape and cook into one mass. Cook them as dry as possible as
they can go without sticking. Stir the cooked lentils with a spoon to break
them up, and pour them into a medium bowl. Stir in the chickpeas.
Warm the oil in a medium skillet over medium heat. Add the shallots,
carrots, and 1/4 tsp salt, and cook until the carrots are tender, about 3
minutes. Add the cumin, coriander, and peas, and cook until the peas are
tender, 2 minutes. Stir the vegetables into the lentils along with the
parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the
mixture sit for 10 minutes, or until it is cool enought to handle.
Using your hands, form the lentils into 6 tight patties and place them on a
plate. Cover and chill in the refrigerator until very firm, at least 30
minutes.
Sauté the burgers: Warm a Tbsp of oil in a large nonstick skillet over
medium heat. Add the burgers (these burgers are a bit delicate so do not
crowd the pan). Sauté until golden, about 2 minutes. Turn the burgers
over and sauté on the other side until golden, 2 minutes. Serve each
burger in a pital with Spicy Peanut Sauce, topped with shredded lettuce
and chopped tomatoes.
Spicy Peanut Sauce

Makes 3/4 cup
1/3 cup smooth peanut butter

1 tsp curry powder
1/2 tsp salt
1 Tbsp maple syrup
1 Tbsp chopped fresh ginger
1/3 cup water
1 Tbsp thinly sliced scallions or chives
Recipes 2 Page 2643

smooth. Stir in the scallions. Store covered and refrigerated

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7:52 PM
The Real Food Daily Cookbook
Serves 4
4 cups shredded napa cabbage

3 cups shredded red cabbage
2 carrots, peeled and julienned
1 (2 1/2-inch) piece daikon radish, peeled and julienned
10 green onions, julienned
1 cup Peanut-Sesame Dressing (recipe follows)
4 cups 1/2-inch cubes chilled Gingered Tofu (recipe follows)
2 Tbsp toasted sesame seeds
Toss the cabbage, carrots, radish, and green onions in a large bowl with
enough dressing to coat. Mound the salad into 4 plates. Arrange the tofu
around the salad and sprinkle with the sesame seeds.
Peanut-Sesame Dressing

1/4 cup maple syrup
3 Tbsp water
2 Tbsp tamari
1 Tbsp fresh ginger
2 cloves garlic
1 1/2 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes
1 cup lightly packed fresh cilantro leaves
Blend all the ingredients except the cilantro in a blender or food processor
until smooth and creamy. Add the cilantro and blend just until it's finely
chopped.
Gingered Tofu
Serves 4 to 6
2 (12-ounce) containers water-packed extra-firm tofu

2/3 cup tamari
1 Tbsp minced garlic
1 Tbsp minced peeled fresh ginger
1 Tbsp canola oil
Drain the tofu, cut it into 1-inch-wide strips, and pat dry with paper
towels. Place the tofu on a large baking sheed covered with dry paper
towels and drain for 2 hours.
Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to
blend. Add the tofu, cover and refrigerate at least 4 hours and up to 1
day.
Preheat the oven to 400F. Oil a heavy, rimmed baking sheet with the
canola oil. Drain the tofu and place it on the prepared baking sheet. Bake
for 10 minutes on each side, or until golden brown and heated through.
Serve warm, cold, or at room temperature.

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7:53 PM
From Moosewood Restaurant Daily Special by The Moosewood Collective
This is a crowd-pleasing Moosewood standard. There is nothing more

appealing and satisfying than a sweet, fresh vegetables in a smooth, saucy
Cheddar and cream cheese base: it's food that makes you feel safe and
sound and well cared for.
This soup is sweet and mild and filled with enough vegetables for one
meal, so serve it with a peppery little salad for contrast.
Serves 8 to 10
Yields 11 cups

1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cups diced potatoes
3 cups water or Basic Light Vegetable Stock (I used 2 cans of vegetable
broth)
1 bay leaf
1/2 cup green beans, cut into 1-inch pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas (I used corn in place of the peas since
that's what I had open in the freezer)
2 cups milk (I used skim milk)
1 cup grated Cheddar cheese
2 ounces Neufchatel or cream cheese
In a large soup pot on medium heat, sauté the onions in the butter and oil
for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft,
stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay
leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and
simmer until the vegetables are just tender, about 5 minutes. With a
strainer or slotted spoon, remove about 1 1/2 cups of the cooked
vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook
until the green beans are tender, about 5 minutes. Stir in the peas and
parsley, simmer for 2 more minutes, and then remove from the heat.
Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a
smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.
My notes: This is an excellent soup. It tastes just rich enough, but it's not
at all heavy like a cream soup. I used corn in place of the peas since that's
what was open in the freezer and I would not skip the corn again - it
definitely went very nicely with this soup, just as it does with many
chowders. I also added a sprinkling of crushed red pepper - not only did it
add nice color, but it gave it a nice zing.
__________________
My food blog: The Savory Notebook
Recipes 2 Page 2647

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Recipes 2 Page 2648

7:53 PM
Fields of Greens
Makes 8 to 9 cups
1½ cups dried Great Northern beans, about 9 ounces, sorted and soaked
overnight
1 cup dried small white beans, about 6 ounces, sorted and soaked
overnight
2 quarts cold water
1 fresh rosemary sprig
2 fresh sage leaves
2 bay leaves
1 medium-sized yellow onion, diced, about 1½ cups
½ teaspoon dried basil
Salt and pepper
¼ cup dry white wine
½ pound tomatoes, peeled, and chopped, about 1 cup, or 1 8-ounce can
tomatoes with juice, chopped
Grated Parmesan cheese
Rosemary Croutons (recipe follows)
Drain and rinse the two types of beans. Place them in a soup pot and add
the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce
the heat and simmer, uncovered, until the beans are very soft and
beginning to break apart, 30 to 35 minutes. Remove the herbs and set
aside 1 cup whole beans to add to the soup later. Pass the remaining
beans through a food mill, adding their broth or water as needed, then
return them to the soup pot and cook over low heat.
While the beans are cooking, heat the olive oil in a sauté pan and add the
onion, basil, ½ teaspoon salt, and a few pinches of pepper. Sauté over
medium heat until the onion is tender, about 7 minutes. Add the garlic and
sauté for about 2 minutes, then add the wine and cook for 1 or 2 minutes,
until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes,
then combine with the pureed beans. Add the cup of whole beans, ½
teaspoon salt, and a few pinches of pepper. Cover and cook over low heat
for 30 minutes. Thin with a little water if needed and add salt and pepper
to taste.
Garnish each serving with a spoonful of Parmesan cheese and the
Rosemary Croutons.
Rosemary Croutons

¼ baguette, thinly sliced on a diagonal
¼ teaspoon finely chopped fresh rosemary
Preheat oven to 375 degrees F. Combine the olive oil and garlic and brush
it on the baguette slices; sprinkle with the rosemary. Bake on a baking
sheet for 8 to 10 minutes, until the croutons are crisp and very lightly
browned.
Notes: The author suggests using cannellini and lima beans as an

alternative to the other beans. I have had great success with a
combination of Mogette de Vendée and baby lima.

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7:54 PM
This is also known as Masoor ki Dal- adapted from Sur la Table

Cooking Classes with Ed Hamann.
1 cup red lentils- masoor dal

4 cups water
1/2 teaspoon ground tumeric (I use Penzey's)
2 tablespoons veggie oil
1 teaspoon cumin seeds
1/4 teaspoon red chili powder (I used cayenne but see note)
1/2 cup coarsely chopped cilantro
Pick through the lentils and remove any stones or other foreign matter.
Place the lentils in a medium bowl and wash in several changes of cold
water. Drain in a fine mesh strainer.
Put the lentils and water in a 3-quart saucepan and bring to a boil over
high heat, stirring frequently. Skim off any foam that rises to the
surface then stir in the tumeric. Partially cover the pan, reduce the
heat to medium-low and simmer, stirring occasionally, until the lentils
are very soft, about 30-45 minutes. The texture should be like a thin
pea soup. Add the salt and lemon juice and stir well tomix. Cover and
keep warm over a very low heat.
Heat the veggie oil in a small skillet over medium-high heat. When hot
toss in the cumin seeds and fry until they darken several shades, about
15 seconds. Add the onion and cook, stirring occasionally, golden,
about 8 minutes. Add the red pepper, stir once, then immediately pour
the entire contents of the pan into the warm lentils. Stir to mix. Serve
garnished with the chopped cilantro or over basmati rice.
Serves 4.
Note: The instructor said to use the red pepper from the Indian store -
more flavor with less bitter-y heat. I loved it using both types of red
pepper.
__________________
Pasted from <http://community.cookinglight.com/showthread.php?t=114216?iid=email -

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Recipes 2 Page 2650

7:55 PM
1 15 oz. can Black Beans

4 cloves Garlic, minced or pressed
1 teaspoon Ground cumin or to taste
2 teaspoons Chili powder
¼ cup Balsamic Vinegar
Simply put all the ingredients in a food processor and process until
smooth. Some canned beans have more liquid than others, so you may
have to add more vinegar to make the consistency right, but don't use
more than cup vinegar. Serve as a dip for veggies, corn or flour tortilla
chips, pita chips, etc. Use as a second or third dip so that those people
afraid of beans will have alternatives for their veggies. Ranch or spinach
dips always seem to be popular. The vinegar and spices make this bean
dip extraordinarily good, and the flavor seems to take people pleasantly by
surprise. Makes 2 cups.
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Recipes 2 Page 2651

Brown-Rice-Stuffed Grape Leaves
10:16 PM
Brown-Rice-
Stuffed Grape
Leaves
Use Uncle Ben's rice to make
these delicious brown-rice-stuffed
grape leaves.
Makes 32 grape leaves. 1. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onion and cook, stirring, until
• 5 tablespoons olive oil translucent. Add garlic and cook, stirring, for 1 minute. Remove from heat and add mixture to a large bowl, along
with cooked rice, parsley, mint, lemon zest, currants, and pine nuts; stir to combine. Add 1 tablespoon olive oil, 2
• 1/2 onion, finely chopped tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl; stir to combine and set aside.
• 1 small clove garlic, finely 2. Preheat oven to 325 degrees. Place one grape leaf on work surface, vein-side up. Place 1 heaping tablespoon
chopped rice mixture in the center of grape leaf. Roll leaf from bottom up, folding in sides to form a 2-inch log. Place seam
• 1 cup brown rice, cooked side down in a 9-by-13-inch baking dish. Repeat process with remaining grape leaves and rice mixture.
according to package 3. In a large bowl, mix together chicken broth, remaining 2 tablespoons lemon juice, and remaining 3 tablespoons of
directions olive oil; pour over grape leaves. Top grape leaves with lemon slices. Place a second 9-by-13-inch baking dish on
top of grape leaves and lemon slices and fill half way with water to weight down. Carefully transfer to oven and
• 2 tablespoons finely bake until grape leaves are tender, 40 to 50 minutes. Serve immediately.
chopped parsley First published March 2008
chopped mint
• 1/4 cup currants
• 1/4 cup pinenuts, toasted
• 1/4 cup freshly squeezed
lemon juice
• Coarse salt and freshly
ground pepper
• 3 cups homemade or
store-bought low-sodium
chicken broth
• 32 grape leaves (about 1/3
of a 16-ounce jar), rinsed,
dried, and stems removed
• 1 lemon, slice crosswise
into 8 slices
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Recipes 2 Page 2652

Green Beans And Portobello Mushroom Saute
8:17 PM
Title: Green Beans And Portobello Mushroom Saute
Yield: 4 Servings
1 1/4 lb green beans,trimmed and cut
-in half
Coarse salt
2 T extra-virgin olive oil,2
-turns of the pan
1 T butter
1 onion,chopped
2 portobello mushroom caps
-halved and thinly sliced
1/2 c dry sherry
Note: Rachael Ray
Simmer green beans in salted boiling water 5 minutes. Drain green beans
and return skillet to moderate heat. Add oil and butter to the pan. Add
onions and saute 2 to 3 minutes. Add mushrooms and season with salt
and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans
back to the pan. Heat green beans through and add sherry. Cook for 1 to
2 minutes. Transfer green beans and mushrooms to a serving plate.
Recipes 2 Page 2653

Wild Mushroom Saute
8:18 PM
Title: Wild Mushroom Saute
Yield: 6 Servings
1/2 c (packed) fresh Italian
-parsley leaves
3 garlic cloves
5 T extra-virgin olive oil
1/2 t coarse sea salt
2 lb assorted fresh wild
-mushrooms (such as
-chanterelles,morels,
-boletes,
-portobellos,crimini,
-oyster and
-stemmed shiitakes),large
-mushrooms
-quartered,medium mushrooms
-halved
1 T fresh lemon juice
Additional fresh Italian
-parsley
[Note: Bon Appétit | May 1999 ]
Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside.
Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons
oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss
to coat.
Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat.
Add mushroom mixture and saut? until mushrooms are brown and just
tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture
and lemon juice. Season to taste with salt and pepper. Transfer mixture to
bowl. Garnish with additional fresh parsley and serve.
Recipes 2 Page 2654

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
5:17 PM
Whole-Wheat
Spaghetti with
Vegetables
and Peanut
Sauce
minutes
For a quick Asian sauce that
takes almost no time to prepare,
mix together peanut butter, soy
sauce, rice vinegar, and sugar.
Serves 4. 1. Cook pasta in a large pot of boiling salted water
• 8 ounces whole-wheat until al dente, according to package instructions.
spaghetti Reserve 1/2 cup pasta water. Add snow peas,
carrots, and tofu to pot; immediately drain pasta
• Coarse salt and ground mixture, and set aside.
pepper 2. In pasta pot, stir together peanut butter, soy
• 4 ounces snow peas, sauce, vinegar, and sugar. Add reserved pasta
tough strings removed mixture; toss gently, adding reserved pasta
• 3 medium carrots, halved, water a little at a time to create a thin sauce that
and shaved with a coats spaghetti (you may not need all the
vegetable peeler water). Season as desired with salt and pepper.
Serve.
• 1 container (14 ounces) First published
firm tofu, drained and cut
into 1-inch cubes
• 3 tablespoons smooth
peanut butter
• 2 tablespoons rice
vinegar
• 2 tablespoons light-brown
sugar
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Roasted Zucchini With Thyme
5:23 PM
Roasted
Zucchini With
Thyme
minutes
Serves 4. 1. Preheat oven to 450 degrees. Quarter and cut
• 3 zucchini (1 1/2 pounds) zucchini into 1 1/2-inch chunks. Thinly slice onion.
2. On a rimmed baking sheet, toss zucchini and onion
• 1 onion with oil, thyme, salt, and pepper. Roast 30 minutes,
• 2 tablespoons olive oil tossing halfway through. Serve.
• 1 teaspoon dried thyme First published
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Rosemary Potatoes
5:24 PM
Rosemary
Potatoes
Try these potatoes with Steamed
Green Beans and Rosemary
Potatoes
Serves 4. 1. In a 5-quart pot, bring 1/2 inch water to a boil; add
• Coarse salt and ground salt and potatoes. Cover; cook, turning occasionally,
pepper until tender, about 14 to 16 minutes.
2. With a slotted spoon, transfer potatoes to a bowl.
• 1 7/8 pounds red new (Reserve pot of water forSteamed Green Beans
potatoes 3. Sprinkle potatoes with rosemary and oil. Season
• 3/4 teaspoon dried with salt and pepper. Break up potatoes with a fork
rosemary or spoon, tossing to coat; cover to keep warm.
• 2 1/4 teaspoons olive oil First published
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5:26 PM
Garlic
Mashed
Potatoes
Ingredient Directions
1. Place the olive oil in a small saute pan set over medium -low
s heat. Add the garlic, and cook until garlic is soft, about 2
• 1/4 cup olive minutes. Remove pan from heat, and set aside.
oil 2. Peel the potatoes, and cut into 1 1/2-inch chunks. Place chunks
in a medium saucepan filled with cold water. Add 2 1/2
• 4 large cloves teaspoons salt. Bring to a simmer over medium heat. Cook until
garlic, peeled a knife inserted into a potato chunk comes out easily. Drain
and minced potatoes in a colander set over a heat-proof bowl, reserving 1/3
• 3 medium cup cooking water. Transfer potatoes and reserved water to a
Yukon gold medium bowl.
potatoes 3. Using a whisk, mash the potatoes and reserved cooking water
• Salt until smooth. Whisk in the reserved olive oil and garlic. Season
the mashed potatoes with salt, and serve.
First published
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Recipes 2 Page 2658

Lemon-and-Thyme Potato Gratin
5:27 PM
Lemon-
and-
Thyme
Potato
Gratin
Lemon zest gives this
dish real lemon flavor
without making the
milk curdle.
Serves 4. 1. Heat oven to 400 degrees with rack in center. Place a baking
• 2 tablespoons sheet on rack below to catch any drips from gratin. Brush a 10 -
unsalted butter, by-5 1/2-inch gratin dish with melted butter.
plus more 2. Cover bottom of gratin dish with one -third of potato slices in an
melted for pan even layer. Sprinkle potatoes with one -third each of thyme,
nutmeg, and lemon zest; season with salt and pepper. Dot with
• 2 pounds butter. Add a second layer, and season. Top with a third layer
Yukon gold of neatly arranged potato slices. Pour milk over potatoes.
potatoes, Sprinkle with remaining third thyme, nutmeg, and lemon zest,
peeled and and dot with butter. Season to taste with salt and pepper.
sliced very Cover with aluminum foil.
thinly 3. Bake for 40 minutes. Remove foil, and continue to bake 10 to
• 2 teaspoons 20 minutes, until top is golden brown and potatoes are tender
chopped fresh when pierced with the tip of a knife. If the top of the gratin is
thyme not golden brown but potatoes are tender, heat the broiler.
• 1/8 teaspoon Place gratin under the broiler for just a few seconds to brown
freshly grated nicely. Serve gratin hot, spooned out into individual servings.
nutmeg Potato gratin will hold well in a low oven (about 200 degrees,
covered with aluminum foil for up to 1 hour).
• Zest of 1 First published
lemon, finely
chopped
• Salt and freshly
ground black
pepper
• 1 cup milk
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Mashed Sweet and Russet Potatoes with Herbs
5:29 PM
Mashed
Sweet and
Russet
Potatoes with
Herbs
In this healthful mash, the
sweet potatoes meet russets,
which contain about 30
milligrams of vitamin C per
eight-ounce spud.
Serves 4. 1. Preheat oven to 400 degrees, with racks in center
• 4 garlic cloves (do not and lower thirds. Put garlic on a small piece of foil;
peel) drizzle with oil. Fold to form a packet, and crimp
edges to seal. Place garlic packet and the potatoes
• 1/2 teaspoon extra-virgin on center rack; place a baking sheet on lower rack to
olive oil catch the juices.
• 2 medium sweet 2. Bake, flipping halfway through, until the sweet
potatoes, pricked with a potatoes are very tender when pierced with the tip of
fork (about 1 pound total) a knife, about 45 minutes. Remove sweet potatoes
• 2 medium russet and garlic from oven; set aside. Continue to bake
potatoes, pricked with a russet potatoes until very tender, about 15 minutes
fork (about 1 pound total) more. Remove from oven; let cool slightly, about 5
minutes.
• 1 tablespoon unsalted 3. Peel potatoes. Pass through a ricer or a food mill into
butter
a medium bowl. Squeeze garlic from skins into bowl
• 2 tablespoons coarsely with potatoes. Stir in butter, parsley, sage, salt, and
chopped fresh flat-leaf pepper. Stir in yogurt, and serve.
parsley, plus a sprig for First published
garnish
chopped fresh sage
• 1 3/4 teaspoons coarse
salt
• Pinch of freshly ground
pepper
• 1/2 cup plain low-fat
yogurt
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Wheat Berries with Vegetables
5:32 PM
Wheat Berries
with Vegetables
Broccoli, onion, tomatoes, yellow
zucchini, and eggplant, coupled
with nutty wheat berries
(unprocessed whole kernels of
wheat), make a lusty dish. This is
an excellent accompaniment to
meat or fish; it can also be served
as an entree.
Serves 8 to 10 as a side dish. 1. Place wheat berries in a small stockpot over high
• 1 cup wheat berries heat. Add the water. Cover; bring to a boil.
Reduce heat to low. Simmer until tender, at least
• 1 quart water 40 minutes. Drain; set aside.
• 1 small head broccoli (about 2. Fill a large bowl with ice and water; set aside.
15 ounces), trimmed and cut Bring a medium pot of water to a boil. Add the
into florets broccoli, and blanch until bright green, 1 to 2
• 2 teaspoons olive oil minutes. Transfer to the ice bath, and set aside.
3. Heat the olive oil in a large skillet over medium-
• 1 medium yellow onion, low heat. Add the onion and garlic, and cook,
peeled and diced stirring frequently, until translucent, about 10
• 2 cloves garlic, peeled and minutes. Raise heat to medium, and add the
minced tomatoes, oregano, zucchini, eggplant, salt, and
• One 28-ounce can pepper; cook, stirring occasionally, until the
tomatoes, chopped vegetables have softened, about 15 minutes. Add
the broccoli and wheat berries, and continue to
• 1/4 cup chopped fresh cook until broccoli and wheat berries are heated
oregano
through, about 3 minutes more. Serve.
• 1 large yellow zucchini, F
quartered lengthwise and
cut into 1/4-inch slices
• 1/2 small eggplant, cut into
1/2-inch pieces
• 1/2 coarse salt
• 1/4 teaspoon freshly ground
pepper
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Recipes 2 Page 2662

Recipes 2 Page 2663
Pasta and Easy Italian Meat Sauce
5:34 PM
Pasta and Easy

Italian Meat Sauce
Here is a meaty tomato sauce that doesn't
need to cook for a long time to be delicious.
The sauce is based on the famed Ragu alla
Bolognese (sauce in the style of Bologna).
The addition of milk might seem unusual, but
it's traditional in northern Italy -- where butter
and cream, as well as milk, are essential to
the cuisine.
Note: Reserve some of the pasta cooking

water, and add a little to the sauce if it seems
too thick. The water is ideal for adjusting the
consistency of the sauce, and the starch in
the water helps the sauce adhere to the
pasta.
Serves 4. 1. Heat butter and oil in a large saucepan
• 4 tablespoons butter over medium. Stir in carrot, onion, and
garlic. Add ground beef, and cook until it
• 1 tablespoon olive oil turns from pink to brown, about 5
• 1 carrot, grated (about 1/2 cup) minutes.
• 1 onion, chopped 2. Add tomatoes and their liquid, crushing
them with the back of a large spoon. Stir
• 2 garlic cloves, chopped in milk, bay leaf, thyme, nutmeg, 1/2
• 3/4 pound ground beef teaspoon salt, and 1/8 teaspoon pepper.
• 1 can (28 ounces) whole tomatoes Simmer 20 minutes.
3. Meanwhile, in a large pot of boiling
• 1/2 cup milk salted water, cook fettuccine until al
• 1 dried bay leaf dente according to package instructions,
• 1/2 teaspoon dried thyme about 12 minutes. Reserve about 1/2
cup of the cooking water; drain
• 1/4 teaspoon ground nutmeg fettuccine, and return to the warm pot.
• Coarse salt and ground pepper Add meat sauce, and toss. Add pasta
• 1 pound fettuccine water as needed if the sauce seems dry.
To serve, sprinkle with Parmesan.
• Grated Parmesan, for serving First published
Pasted from
Recipes 2 Page 2664

Recipes 2 Page 2665

Honey Dijon Sauce
5:41 PM
Honey Dijon Sauce - 6g carbs, 0g fiber
1 (12 oz.) package soft silken tofu

5 Tbs dijon mustard
4 Tbs honey
Mix all ingredients well in food processor or blender. Keep refrigerated.

Serve with chicken or veggie nuggets, pork, beef, fish and poultry.
Yield: 1 3/4 cups.
Serving size: 2 Tbs. Per serving: 41 calories, 1 g fat (0 g sat fat), 2 g

protein (1.5 g soy protein), 6 g carbohydrate, 35 mg sodium, 0 mg
cholesterol, 0 g dietary fiber.
-----
Recipes 2 Page 2666

5:43 PM
11 ounces fettuccine, or other pasta

2 tsp. unsalted butter
1 Tbs. plus 1 tsp. olive oil
1/2 lb. onions, thinly sliced
1/2 lb. zucchini, cut into 1/2 inch cubes
3/4 tsp. dried ground Basil, or 1/3 cup fresh, chopped
1/8 tsp. salt, (optional) or to taste
11 ounces firm tofu, cut into 1 inch slices
2 Tbs. plus 2 tsp. grated Parmesan cheese
Cook fettuccine in boiling salted water until al dente. Drain. Return pasta
to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick
skillet over medium high heat. Sauté onions 2 -3 minutes, stirring
frequently. Add garlic and zucchini and continue to sauté another 4 -5
minutes or until zucchini softens. Stir in basil, salt and pepper to taste.
Transfer vegetables to a platter and keep warm. Add tofu slices to skillet
and sauté 4-5 minutes, stirring gently, or until tofu is just cooked
throughout. Combine vegetables, tofu and pasta in a serving bowl. Serve
with Parmesan.
Serves 4
Preparation time: 15 min., Cooking time: 25 min.
Source: Frontier Natural Products

Per Serving: calories 646, fat 11.5g, calories from fat: 16%, protein 24.9g,
cholesterol 7mg,Carbohydrates 113.2g, dietary fiber 6.3g
Dietary Exchange: milk : 0.0, vegtable : 0.8, fruit : 0.0, bread : 7.1, lean
meat : 0.2, fat : 1.6, sugar : 0.0, very lean meat protein : 0.5
Recipes 2 Page 2667

5:44 PM
16-ounce tub silken tofu

3/4 cup semi-sweet chocolate chips
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer
to a small saucepan and add the chocolate chips. Cook over medium low heat,
stirring often, until the chocolate chips have melted. Stir in the maple syrup
and optional vanilla.
Allow to cool completely, then serve at room temperature.
Serves: 4
Source: Nava Atlas

Silken tofu is a great base for pudding—it has just the right consistency, and
it spares you from bothering with a flour-thickened milk sauce, which tends to
scorch and lump.
Recipes 2 Page 2668

Dakota Smashed Pea and Barley Soup
5:45 PM
Dakota Smashed Pea and Barley Soup (From the California Pizza Kitchen
"Pasta, Salad, Soups, and Sides"
cookbook)
"I've had so many customers say they cannot believe that this soup is
nonfat," reports Katie Cooper, a server at the CPK in Santa Barbara,
California. "They say it tastes too good to be healthy." We hear that again
and again about this unusual version of good-old split pea soup, made more
robust by the addition of barley, vegetables, and lively seasonings.
1 lb dried split peas, sorted and rinsed

1/2 cup pearl barley
2 quarts water
2 bay leaves
1 tsp salt
1 Tblsp soy sauce
1 Tblsp chopped fresh thyme (or 1/2 Tblsp dried)
2 tsp minced garlic
1/2 tsp rubbed dried sage
Large pinch ground cumin
1 1/2 cups diced carrots
1/3 cup finely diced celery
1. In a large pot or saucepan, combine the split peas, barley, water, bay
leaves, salt, soy sauce, thyme, garlic, sage, and cumin. Bring to a boil over
high heat. Reduce the heat to a bare simmer, cover, and cook for 1 hour,
stirring occasionally.
2. Stir in the carrots, onion, and celery. Cover and simmer until the
vegetables are tender, 20 to 30 minutes more. Discard the bay leaves.
Ladle into warmed soup bowls and garnish with scallion greens.
Recipes 2 Page 2669

5:46 PM
1 tbsp. olive oil

1 cinnamon stick, broken in half
1 lb. canned chickpeas, rinsed, drained and patted dry
2 tsps. fresh lemon juice, or to taste
1/4 cup fresh cilantro, chopped
Heat oil in a heavy nonstick skillet over medium high heat. Saut
cinnamon sticks 1 to 2 minutes until fragrant. Stir in chickpeas and
sauté about 8 minutes, stirring frequently, until browned and crisp.
Transfer chickpeas to a bowl. Add remaining ingredients and salt and
pepper to taste. Toss.
Makes 4 servings.
Recipes 2 Page 2670

5:47 PM
1 can green beans, drained or frozen or fresh
1 16 ounce can stewed tomatoes
pepper to taste
3 tablespoons dry bread crumbs
1 tablespoon margarine
In a 1 1/2-quart casserole, mix green beans with stewed tomatoes, pepper,
and basil. Sprinkle with bread crumbs and dot with margarine. Bake in a
preheated 425 degree oven for 25 minutes, or until hot and bubbly. Serve in
individual dishes. Serves 6.
Recipes 2 Page 2671

5:48 PM
Dressing:
1 tablespoon balsamic, red wine, or raspberry vinegar
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 cup toasted slivered almonds
1 1/2 pounds sweet potatoes, peeled and cut into 1 -inch cubes
Dressing: In a mixing bowl, combine the ingredients, then set aside.
In a large saucepan fitted with a steamer, place the potatoes and steam
for 7 to 10 minutes or until just tender. Do not overcook.
Place the sweet potatoes in the bowl with the dressing and toss to mix
evenly. Serves 4.
Recipes 2 Page 2672

5:49 PM
1 pound bean shoots
1 slice fresh ginger, peeled and crushed
1/2 teaspoon salt
2 tablespoons broth
1 pinch sugar
Asian sesame oil to taste
Sprinkle roasted sesame seeds on top when served
(optional)
Rinse the shoots in cold running water. Drain and dry in a salad spinner
or thoroughly pat dry with paper towels.
Heat a wok or large skilley over medium heat. When hot, add the oil, garlic,
ginger and salt and toss and stir until fragrant, about 30 seconds.
Increase the heat to high, add 2 or 3 handfuls of shoots, and toss and stir
until wilted, about 30 seconds. Push the shoots up the sides of the wok and
add another 2 or 3 handfuls. Toss and stir until wilted, about 30 seconds.
Push the shoots up the sides of the wok and repeat until all the shoots have
been added to the wok and cooked. If water accumulates in the bottom of the
wok, push the shoots up the sides to allow the liquid to reduce. Add the stock
and sugar and toss and stir until the liquid is reduced to a few tablespoons,
1 to
2 minutes. Season with sesame oil.
Transfer to a bowl and serve immediately.
Recipes 2 Page 2673

5:49 PM
2 tsps. poppy seeds
3 grapefruit, pink or red
2 tbsps. white wine vinegar
2 tbsps. olive oil, extra-virgin
1 tbsp. coarse-grain mustard
1/2 tsp. honey
3/4 lb. fresh spinach, washed and torn, 16 cups
1/2 small jicama, peeled, cut in matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring
constantly, until aromatic, 1 to 2 minutes; set aside Place onion slices in
small bowl; add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit
and discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membranes; reserve the segments in a
small bowl. Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover. Bring to a
simmer over medium heat; cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and
reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
In a sald bowl, combine spinach, jicama, and reserved onions and
grapefruit sections. Drizzle with the dressing and toss. Arrange on salad
plates and garnish with the toasted poppy seends. Serves 8.
Recipes 2 Page 2674

sicilian-style potato gratin
5:51 PM
sicilian-style potato gratin Bon Appétit | March 2008
Capers, a common ingredient in traditional Sicilian

cooking, give this gratin a tangy, briny flavor. Serve
alongside whole roasted fish, roast pork, or sautéed
chicken breasts.
Makes 6 servings
Roy Finamore
(photo by: Mitchell 1 garlic clove, halved

Feinberg) Olive oil for brushing plus
4 tablespoons, divided
Coarse kosher salt
2 1/4 pounds russet potatoes, peeled, very thinly
sliced
8 tablespoons (packed) grated Pecorino Romano
cheese, divided
3 tablespoons drained capers
Preheat oven to 350°F.

Rub 13x9x2-inch glass baking dish with cut side of
garlic clove. Brush dish with olive oil. Heat 2
tablespoons oil in heavy large skillet over medium
heat. Add onions, sprinkle with coarse salt, and sauté
until soft and beginning to brown, stirring frequently,
about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared
dish.
Sprinkle with coarse salt and pepper. Scatter half of
onions over. Sprinkle with 2 tablespoons Pecorino
Romano and 1 tablespoon capers. Repeat layering
with half of remaining potatoes, coarse salt and
pepper, remaining onions, 2 tablespoons Pecorino
Romano, and 1 tablespoon capers. Drizzle with 1
tablespoon olive oil.
minutes.
Recipes 2 Page 2675

minutes.
Recipes 2 Page 2676

Asian Salad with Salmon
10:28 PM
Asian Salad with

Salmon
You can leave out the almonds and
dried apricots, or substitute other types
of nuts and dried fruit, such as
cashews, peanuts, mango, or
pineapple.
This recipe was submitted by Everyday

Food reader, Marc Glomb, of San
Francisco, California.
Serves 4. 1. Heat broiler. Place salmon fillets on a rimmed
• 2 skinless salmon fillets (6 to 8 baking sheet; season generously with salt
ounces each) and pepper. Broil until fish is just cooked
through, 8 to 10 minutes. When cool enough
• Coarse salt and ground pepper to handle, cut into large chunks.
• 1/4 cup rice vinegar 2. In a large bowl, whisk together vinegar, oil,
• 3 tablespoons toasted sesame and honey; season with salt and pepper. Set
oil aside 2 tablespoons dressing.
3. To remaining dressing, add napa and red
• 2 tablespoons honey cabbage, carrots, onion, almonds, and
• 1/2 small head napa cabbage, apricots; toss.
shredded (about 4 cups) 4. Divide salad among four plates; top with
• 1 small head red cabbage, salmon. Drizzle reserved dressing over
shredded (about 4 cups) salmon.
First published
• 2 large carrots, shredded
• 1/4 cup finely chopped sweet
onion, such as Vidalia
• 1/2 cup sliced or chopped
toasted almonds
• 1/2 cup coarsely chopped dried
apricots
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Chicken, Edamame, and Noodle Stir-Fry
10:32 PM
Chicken,
Edamame, and
Noodle Stir-Fry
minutes
A one-bowl dinner, Japanese style.
If you can't find udon noodles, use
linguine -- just break the noodles in
half before boiling them. Edamame
are green soybeans.
Serves 4. 1. In a large pot of boiling salted water, cook
• coarse salt and ground noodles until al dente, according to package
pepper instructions. Drain, and rinse under cold water;
drain again, and set aside.
• 8 ounces udon noodles or 2. While pasta is cooking, in a medium bowl, toss
linguine chicken with cornstarch; season with salt and
• 2 boneless, skinless chicken pepper. In a large nonstick skillet, heat 1
breast halves (6 to 8 ounces tablespoon oil over medium -high. Cook chicken in
each), cut crosswise into thin two batches, until light brown on the outside and
strips opaque throughout, 2 to 4 minutes. Transfer to a
• 1 tablespoon cornstarch plate (reserve skillet).
3. Add remaining tablespoon oil to skillet; add onion
• 2 tablespoons vegetable oil and garlic. Cook, stirring frequently, until
• 1 small red onion, halved softened, 1 to 3 minutes. Add cabbage, and cook,
and thinly sliced stirring frequently, until tender, 2 to 4 minutes.
• 2 garlic cloves, thinly sliced 4. Add edamame, vinegar, soy sauce, chicken, and
noodles; season with salt and pepper. Cook,
• 1/2 napa cabbage (about 1 tossing, until noodles and edamame are warmed
pound), thinly shredded
through, 3 to 5 minutes.
• 2 cups frozen shelled First published
edamame
Pasted from
vgnextoid=a056a5efd1f54110VgnVCM1000003d370a0aRCRD&vgnextchannel=ee82e9e410803110VgnVCM
Recipes 2 Page 2678

Imitation Crab Cakes made with Zucchini

Imitation
6:48 PM Crab Cakes made with Zucchini
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup bread crumbs
1/4 cup finely minced onion
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour (I like whole wheat flour but plain white
flour works)
1/2 cup vegetable oil for frying
In a large bowl, combine zucchini, egg, and butter or margarine. Stir
in seasoned crumbs, minced onion, and seasoning. Mix well. Shape
mixture into patties. Dredge in flour. In a medium skillet, heat oil
over medium high heat until hot. Fry patties in oil until golden brown
on both sides.
Pasted from
<http://f1.grp.yahoofs.com/v1/8MjRR_HqftYkcuiw9CfLnPb-7i6xqvuhM4yokM1cCz71QuvzSmkMqA_kJHCjiJG
nQzasfQoYKxMLAT8mDFB5kxlDgltrc3loQqBJK0GGO4o/%2ARecipes/Substitutes%20for%20meat%20%
2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/Not-seafood/Imitation%20Crab%
20Cakes%20made%20with%20Zucchini>
Recipes 2 Page 2679


6:49 PM
2-1/2 teaspoons Worcestershire sauce (veg style)

1 egg yolk
1 teaspoon dry mustard
1 teaspoon freshly-ground black pepper
1 dash crushed red pepper
1 dash Old Bay seasoning
1 dash salt
1-1/4 cups fresh breadcrumbs
3 tablespoons chopped parsley
1 pound tempeh steamed 20 mins and crumbled
1 tablespoon butter or margarine
Combine first 9 ingredients. Fold in breadcrumbs and

parsley. Fold in
crab meat. Form into 4 to 6 patties.
Melt butter in skillet. Fry crab cakes in butter for 4

to 5 minutes on
each side.
Makes 4 to 6 cakes
Pasted from <http://f1.grp.yahoofs.com/v1/8MjRR0uBWtokcuiwWq45aMiHStAyPk4-

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2ARecipes/Substitutes%20for%20meat%20%2C%20fish%20%26%20dairy...all%20non-meat%
20patties%20/Not-seafood/Joe%27s%20Crab%20Shack%27s%20Crab%20Cakes>
Recipes 2 Page 2680

6:50 PM
3 cups carrot pulp

1/2 cup steamed beet water
1/2 onion. finely diced
3/4 cup fake Mayonaise
1 cup diced mung bean sprouts
1 cup finely chopped walnuts
2 tsp. dill weed
2 Tbsp. kombu powder
toasted sesame oil to taste
soy sauce to taste
roasted sesame seeds
Mix all ingredients together except for sesame seeds.

Top with sesame seeds and drizzle with cilanto garlic oil. We just
had 2 slices of tomato so we put those on. They made all the
difference in the world as the cakes were a little dry. I would put
1-2 diced juicy tomatoes in next time.
Pasted from
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KRSeL2XnrI6k-nXLZn6vvVnmRHUnwi1EUfaye5qbHGakh_9y9igwZ0/%2ARecipes/Substitutes%20for%
20meat%20%2C%20fish%20%26%20dairy...all%20non-meat%20patties%20/Not-seafood/Mock%
20Crab%20Cakes%20Redeux>
Recipes 2 Page 2681

6:51 PM
3/4 cup minced celery

2 cloves garlic
3/4 cup white onion, chopped
1/4 cup olive oil
1 tsp. salt
16 ounces firm, regular tofu
1 cup breadcrumbs
2 tbsps. Old Bay seasoning
1/4 cup low-fat mayonnaise
Brush a skillet with oil and cook celery, onion, garlic and parsley until softened,
about 5 minutes.
Remove from heat and set aside.
In a food processor or blender pulse tofu to a cottage cheese consistency, being
careful not to puree it. In a large bowl, combine tofu, sautéed vegetable mixture,
breadcrumbs, mayonnaise and seasoning.
Mix well.
Using about 1/3 cup for each, form mixture into 8 patties about 3 inch across and
1/2 inch thick. Coat each patty with remaining breadcrumbs to cover. Place patties
on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake
15 minutes. Carefully turn cakes over and return to the oven to bake until second
side is toasty and browned, about 10 minutes. Serves 4.
Pasted from <http://f1.grp.yahoofs.com/v1/8MjRRypphKIkcuiwhtmB-

LfDAKb0nevGm8elvJCB0lFeBoWRF2rvqhVoCoSuGOtQ9nfxjbRp7DZSxxSXAHyQvxSOgKS3djEHE-
lXfxCO19g/%2ARecipes/Substitutes%20for%20meat%20%2C%20fish%20%26%20dairy...all%20non-
meat%20patties%20/Not-seafood/Mock%20Crabby%20Crab%20Cakes>
Recipes 2 Page 2682

12:25 AM
5 lbs carrots, peeled

2 stalks celery
1 bell pepper, chopped (optional)
1 sm. red onion, diced
1 lg tomato
½c mayo
2Tbsp soy sauce
1Tbsp salt
2tsp kelp seasoning
Juice carrots in juier. Save pulp/drink juice. Finely chop celery,

pepper, onion, and tomato. Add carrot pulp to veggies. Knead mayo
into mixture. Next knead soy sauce. Finally knead in salt and
seasoning.
The answer to what to do with all that pulp:)
Pasted from <http://f1.grp.yahoofs.com/v1/UB3SR0DDO_

6mDKP5R7As22Yj4fO8VvWU7jpXH6be1jielRViDh9PmhM4I3T8LKeuBP9YmH9cdvCCta7xPBjmx4ffUNWmo_K
R9_RRPQEMtEQ/%2ARecipes/Substitutes%20for%20meat%20%2C%20fish%20%26%20dairy...all%
20non-meat%20patties%20/Not-seafood/Veggie%20Tuna%20%28carrots%29>
Recipes 2 Page 2683

3:35 PM

March 13, 2008 | by Heidi | Filed under Main Courses, Vegetarian Recipes
V ibrant flecks of chopped spinach and lemon zest, toasted almond slices and oozy,
bubbly cheese all enveloping sturdy little pasta shells. Spurred on by many days of
dark skies and puh-lenty of rain this winter, I spent an unnatural amount of time
mulling ov er ideas for a baked pasta casserole. I wanted to do something a little
different than the standard tomato sauce pasta pan. I also wanted to keep things a
bit lighter than some of the cream and/or egg -based classics. I finally got around
to giv ing this a shot the other day, and it was good! It's actually hard to come up
with a relativ ely healthy pasta casserole (well, it had me stumped for a while) -
like the pasta salads we'v e talked about before - ev erything just has a tendency to
get so uber-starchy, drowning in too much sauce or cheese, and out of balance.
Any ways, on the casserole front, this is my attempt to rein it in a bit, and still hav e
it taste delicious.
A slice serv ed with a citrus -dressed side salad is a nice lunch. Nibbles from the
pan first thing in the morning are also hard to resist. Hint: go for the crusty,
golden corner pieces where the sides of the pan meet the bottom.
Pasted from <http://www.101cookbooks.com/archives/baked -pasta-casserole-recipe.html>

I use whole wheat shells here, but feel free to experiment with other short pasta.
If you are in a pinch for time forget the baking all together and just toss the
cooked pasta with the spinach skillet, and sprinkle with the mozzarella before
serving.
ex tra-virgin olive oil
3/4 pound whole wheat pasta shells
sea salt
2 clov es garlic, chopped
4 cups well-chopped fresh spinach
1 1 /2 cups sliced almonds, lightly toasted
zest of 2 lemons
8 ounces mozzerella, shredded or torn into small pieces
Preheat the ov en to 37 5 degrees. Butter/oil a large casserole dish or baking pan -
something roughly equivalent to 1 3x9 -inch pan.
Boil the pasta in salted water per package instructions. Drain pasta, toss with a
glug of oliv e oil. Set aside.
In the meantime, heat a bit of oliv e oil in a skillet ov er medium -high. Saute the
onions with a couple pinches of salt for a few minutes (or if y ou want a bit more
depth of flav or until caramelized). Stir in garlic. Stir in spinach. Cook for just
about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1
Recipes 2 Page 2684

ex tremely well, a minute or so.
Now sprinkle the bottom of baking dish with the rest of the zest. Add a lay er of the
pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add
more pasta, then more cheese. Finish with a lay er of cheese. Cov er with foil and
bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled
with the remaining almonds.
Serves 8.
Pasted from <http://www.101cookbooks.com/archives/print/baked -pasta-casserole-recipe.html>
Recipes 2 Page 2685

Home Fries
6:54 PM
Home Fries
 2 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
 3 Tbsp or more of grapeseed oil, canola oil, peanut oil, or other high smoke -point oil
 Salt

 2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until just cooked
through, drained
 2 Tbsp of grapeseed oil, canola oil, peanut oil, or other high smoke-point oil
 1 Tbsp of bacon fat (optional, omit for vegetarian version)
 Salt
1 Heat 2 Tbsp oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of
potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add
another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering
until you've used up your potatoes and onions.
Recipes 2 Page 2686

2 Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the
bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned.
3 Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now
on the bottom, and the browned potatoes are now on the top. Add another Tbsp of oil. The oil will help the
browning. C over and let cook for another 5-10 minutes, until the bottom layer is now browned.
Recipes 2 Page 2687

This additional cooking will help the potatoes dry out just a little bit more.
1 C ut the cooked potatoes into 1/2-inch slices. Heat 2 Tbsp oil in a medium to large skillet on medium high
heat until sizzling. Add sliced onions to pan and cook until softened, 3 to 4 minutes.
2 Add the potato pieces, spread out as much as possible along the bottom of the pan. Sprinkle generously
with salt and freshly ground pepper. C ook until nicely browned on the bottom, without stirring (about 7-8
minutes). Add 1 Tbsp bacon fat, or more oil to the pan. Gently flip the potatoes and cook until the bottom of
the flipped potatoes are nicely browned.
__,_._,___
Recipes 2 Page 2688

7:01 PM
Ingredient List
Makes 16
Tomato salsa
 1/4 tsp. salt
Pancakes
 1/4 tsp. salt
Directions
blended.
with salsa.
Recipes 2 Page 2689

This isn't exactly my recipe, but it's very close... I add three or four bay leaves, a couple of yams & potatoes, cover
the pan with foil to keep moisture in and don't put the balsamic vinegar on until after the vegetables are
baked. And, of course, my veggies don't come out crispy...
Janette

Blend a tasty twist to this contemporary classic. Beets generally take a few minutes longer to roast than
other root vegetables, so slice them into smaller pieces to ensure all vegetables reach tenderness at the
same time. Prep: 15 minutes; Bake: 30 minutes.
Ingredients
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
2 carrots, cut into 1/2-inch-thick slices
1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
Salt, to taste
Freshly ground pepper, to taste
Preparation
Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients;
toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a
rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or
until slightly crisp and golden but tender.
Yield
Makes 6 servings
Kris Wetherbee , Cottage Living, JANUARY 2007
Recipes 2 Page 2690

Red Beans and Rice
7:06 PM
Red Beans and Rice

This traditional dish tastes even better reheated the next day, making it the perfect party
food. You can prepare it ahead, and enjoy your party.
Ingredient List
Serves 8
 1 lb. dried kidney beans
 1 cup chopped onions
 1/2 cup chopped celery
 1/2 cup chopped green bell pepper
 1 or 2 bay leaves
 1 tsp. hot sauce
 3 or 4 cups of hot cooked rice
 1/2 cup sliced scallions as garnish
Directions
2. Heat oil in large saucepan over medium heat. Sauté onions, celery, bell pepper and
garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover
beans, and bring to a boil. Add bay leaves.
3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if
needed; don’t let beans dry out. Mash about half of beans against side of pot with
spoon; leave remainder whole. Remove and discard bay leaves.
4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside
rice, and garnish with sliced scallions.
Per SERVING: Calories: 270, Protein: 13g, Total fat: 4g, Carbs: 47g, Cholesterol: mg, Sodium:
Recipes 2 Page 2691

Caramelised Carrots
7:09 PM
• Caramelised Carrots
• Hands-on time: 15min; cooking time: 10–15min; serves 8
• 700g (1½lb) baby carrots, thinly sliced lengthways
50g (2oz) butter
50g (2oz) light muscovado sugar
300ml (½ pint) chicken or vegetable stock
2tbsp balsamic vinegar
2tbsp freshly chopped flat-leafed parsley to serve
1 Put the carrots, butter, sugar and stock into a pan, season with salt and
freshly ground black pepper, then cover and bring to the boil. Reduce the
heat and simmer for 5min.
2 Remove the lid, add the balsamic vinegar and cook for a further 5-10min
or until carrots are tender (the liquid should have evaporated enough to
form a glaze). Sprinkle with parsley to serve.
100cals, 5g fat (of which 3g saturates), 13g carbs, 6g added sugar per
serving
Recipes 2 Page 2692

7:11 PM

Yield: 6
Ingredients:
Moroccan Seasoning
• 2 tbsp chopped fresh parsley
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin
• 1 pinch cinnamon
• 1 pinch salt
• 1 pinch pepper
Greek Seasoning
• 2 tbsp lemon, juice
• 1/2 tsp dried oregano
• 1/4 tsp dried mint
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp grated parmesan cheese
• 3/4 tsp pepper
Directions:
1. See chosen seasoning type for specific ingredients and directions.
Moroccan Seasoning
Greek Seasoning
__._,_.___
Recipes 2 Page 2693

9:32 PM

March 10, 2008 | by Heidi | Filed under Baked Goods, Cookie Recipes, Desserts
Ev eryone has a favorite cookie. Believe it or not, mine is the Anzac. If French macarons are the prim and proper
princesses of cookies, these are quite the opposite. Not overly-sweet, Anzacs are made from oats, coconut, and
flour coming together in a butter-kissed dough. You end up with a hearty, sturdy cookie, with little fuss -
altogether hard to get wrong. Today's recipe is based on a somewhat traditional Anzac cookie recipe, with a few
little twists (and notes) I couldn't help but throw in. In this version I've added a bit of orange zest and a splash
of orange blossom water to play off the oats and coconut.
A little context here, ANZAC stands for Australian and New Zealand Army Corps. The legend and lore
surrounding the origin of the recipe are murky and contested, many tell the story of these cookies (biscuits)
being made by Australian and New Zealand women for soldiers during WWI. This wartime v ersion is famous
for being able to withstand overseas travel and oft described as rock hard and barely edible. What we are
talking about today is a different beast. How it evolved from the barely edible v ariety, I'm not entirely sure, but
may be someone will come out of the woodwork in the comments to give us a bit more context.
Recipes 2 Page 2694

A couple final notes, one of the signature ingredients in this Anzac cookie recipe is golden syrup - tricky to find
here in the United States. Don't let this stump you, feel free to substitute honey, it gives the cookies a slightly
different flavor profile, but is delicious just the same. And if y ou come across golden syrup, grab some.
Some people like their Anzac cookies on the thin and crisp side - I, on the other hand, like them thick so they
are moist and chewy on the inside, with a golden crust. If you like crisper cookies, pat the dough out into
thinner disks and bake for a few minutes longer. Delicious either way.
More favorite cookie recipes:
- Madeleines
- Hearst Castle Shortbread Cookies
- Dav id Lebovitz's Great Chocolate Chip Cookies
- Triple Chocolate Espresso Bean Cookies
Anzac Cookie Recipe
There are many other things you can do with the tasty Anzac dough. I t's great as a cobbler topping, or even a tart
base. Leftover cookies keep well in an air-tight container for a few days. Have fun experimenting with other zests or
spice additions, anything that pairs nicely with oats and coconut will likely work here. For a more traditional Anzac
cookie leave out the orange zest and orange blossom water.
1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1 /2 cup sugar
1 cup finely shredded non-sweetened coconut
scant 1/2 teaspoon fine sea salt
1 /2 cup butter, cut into little cubes
2 tablespoons golden syrup or honey
zest of one m edium orange
1 tablespoon boiling water
1 tablespoon orange blossom water*
Preheat oven to 3 25F degrees. Com bine the dry ingredients in a large bowl; flour, oats, sugars, and coconut. Mix well.
In a sm all saucepan ov er low heat combine the butter syrup (or honey), and orange zest. Stir until m elted and remove
from heat. In a sm all bowl whisk together the boiling water and baking soda. Stir it into the butter. Now pour the
butter mixture ov er the big bowl of oats and stir. Add the orange blossom water and stir again. This is a dough I like to
m ix it with my hands to m ake sure the butter is evenly distributed and the dough is m oist throughout. I baked this
batch of cookies in a well-buttered, heart-shaped cast iron pan, but you can simply drop them by the tablespoonful
onto parchment lined baking sheets. Make sure they aren't too flat or they will get crispy. Bake for about 12 m inutes
or until deeply golden.**
Makes 18 - 24 medium cookies.
*Orange blossom water is som etimes available on Amazon.com, for example here and here. I also find it regularly at
places like Whole Foods Markets and/or other natural food stores.
** The m ost recent batch that I baked in the heart-shaped pan took m ore like 2 0 minutes to fully bake and brown.
Free-form on a baking
Recipes 2 Page 2695

9:50 PM

March 17, 2008 | by Heidi | Filed under Baked Goods, Chocolate Recipes, Desserts, Gluten Free Recipes
Baking w ith Agave Nectar, Page 38
It kills me that I can't take credit for today's black bean brownie recipe. As strange as it sounds (we're talking
about brownies packed with pureed black beans), this recipe from a new book by Ania Catalano delivers
deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies. Keep in mind I'm
someone who comes across hundreds of brownie recipes a y ear, it wasn't high on my to-do list to feature yet
another brownie recipe. But the quirky ingredient list piqued my curiosity, and in the end the proof was in the
pan. Ania mentions that this flourless brownie was the most sought-after recipe at her restaurant and bakery.
Ania's new book is called Baking with Agave Nectar. I was lucky enough to spend some time with a preview
copy of it, and even wrote a blurb for the back cover. There are many reasons people are looking to alternative
sweeteners. I wrote (and used) agave nectar in Super Natural Cooking because it is one of the most natural,
least refined sweeteners available. People looking for sweeteners lower on the glycemic index explore agave
nectar, as do many hypoglycemics, diabetics, and people with certain allergies. That being said, don't make the
mistake of dismissing it as some sort of "health" or "diet" ingredient. The real reason for chef and home cooks
alike to try it (if y ou haven't already) is because it tastes amazing - it really has its own thing going on. I won't
get into all the specifics here, but I encourage you to give it a try. Ania's book is a great starting point for those
of y ou who want to learn to bake with agave nectar in place of the typical white refined sugar called for in so
many baking recipes. I also get into many of the specific characteristics of it in the "Use Natural Sweeteners"
Recipes 2 Page 2696

So, like I said - there are some quirky facets to this particular brownie recipe. But I'm now totally enamored
with the use of the black beans batter, it really worked, not even a hint of beany flavor. Consequently, my head
is now spinning with all sorts of thoughts about how I might use other pulses in future baking adventures.
Way ne's comment...."eat your heart out Jessica Seinfeld."
Related link:

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily
available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the
refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee
this time around, but you can find natural coffee substitute at many natural food stores.
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
4 large eggs
1 ½ cups light agave nectar
Preheat the oven to 3 25°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment
paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 m inutes on high. Stir with a spoon to
m elt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of
the m elted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until sm ooth. The batter
should be thick and the beans sm ooth. Set aside.
In a large bowl, m ix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute,
and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 m inute. Add the agave nectar
and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate m ixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric
m ixer, beat the remaining 1/2 cup egg m ixture until light and fluffy. Drizzle over the brownie batter. Use a wooden
toothpick to pull the egg m ixture through the batter, creating a m arbled effect. Bake for 3 0 to 4 0 m inutes, until the
brownies are set. Let cool in the pan com pletely before cutting into squares. (They will be soft until refrigerated.)
Makes 4 5 (2 -inch) brownies.
Reprinted with permission from Baking With Agave
__,_._,___
Recipes 2 Page 2697

Shrimp and Artichoke Pasta
9:51 PM
Sh r imp and Artichoke Pasta
○ 1/2 pound linguine, fettuccine, spaghetti, or other pasta

○ 2 Tbsp prepared basil pesto
○ 1 clove garlic, finely minced
○ 16 large shrimp, peeled, deveined
○ 1 cup frozen peas
○ 20 frozen artichoke heart quarters, thawed, cut in half lengthwise
○ 1/3 cup thinly sliced green onion greens
○ 1/3 cup minced fresh parsley
1 Heat to boiling a large pot with at least 4 quarts of water in it. Once the water is boiling, salt
it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the
pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on
for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but
still a little firm).
cooking liquid and reserve. Drain the pasta. Toss the pasta with the pesto and keep it warm.
3 Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook,
stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower
the heat to medium, cover and cook for an additional minute. Add the green onions and
parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved
cooking water. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.
Serves 4.
Recipes 2 Page 2698

9:56 PM

Vegetarian Times Issue: March 1, 2004 p.34
Print-Friendly Version
Email to a Friend
Red potatoes are firm, smooth and moist, adding balance to the texture and spice of the dish.
Directions
1. Spray a Dutch oven or skillet with olive oil cooking spray, add olive oil and heat over medium -high heat for 1 minute. Add
ginger, chiles, garlic, onions and shallot, and cook for 3 minutes. Add potatoes, and cook, stirring frequently, for 8
minutes, or until browned and softened. Add cauliflower, and cook for 3 minutes, stirring occasionally. Reduce heat to
low, and add mirin.
2. Stir in peas, curry powder, cumin, cilantro, lime juice, stock and Bragg Liquid Aminos. Stir to mix thoroughly, and cook for
10 minutes, or until potatoes are cooked through and liquid is reduced to about 1/2 cup. Remove from heat, and serve.
Member Rating: -
ingredient list
SERVES 8
• 2 Tbs. grated fresh ginger
• 2 medium-sized serrano chiles, seeded and chopped
• 1 medium-sized onion, chopped
• 1 large shallot, minced
• 2 1/2 lb. small red-skinned potatoes, unpeeled and cut into 1/4-inch-thick slices (about 5 cups)
• 1 medium-sized head cauliflower, broken into florets (about 6 cups)
• 1/2 cup mirin
• 1 1/2 cups frozen peas, thawed
• 1 tsp. Madras curry powder
• Juice of 1 lime (3 Tbs.)
• 1 cup boiling vegetarian “chicken” stock
• 1 1/2 Tbs. Bragg Liquid Aminos
Per Serving:
Calories 115
Protein 6g
Total fat 2g
Carbs 37g
Cholesterol mg
Sodium 192mg
Fiber 6g
Sugars 10g
Pasted from <http://www.vegetariantimes.com/recipes/9000?section=37>
Recipes 2 Page 2699

Waldorf Salad
9:58 PM
Waldorf Salad
For this salad, you can either peel the apples and pears—or not.
Ingredient List
Serves 6
• 2/3 cup apple cider
• 2/3 cup plain low-fat yogurt
• 1/4 tsp. ground cinnamon
• 2 cups chopped apples such as Granny Smith, Rome and/or Gala
• 2 cups chopped pears such as Bosc
• 1 cup seedless grapes, halved
• 1/2 cup golden raisins
• 1/3 cup coarsely chopped pecans, toasted
• 6 Boston lettuce leaves
Directions
1. Bring cider to a boil over high heat in small saucepan. Cook until reduced to
about 3 Tbs., 15 to 20 minutes. Cool completely.
2. Mix cider, yogurt and cinnamon until blended. Set aside.
3. Mix apples, pears, grapes, celery, raisins and pecans in bowl. Add yogurt
mixture, tossing to coat. Serve salad on lettuce-lined plates.
Recipes 2 Page 2700

10:00 PM

The large mushroom caps function as the pasta in this version of a luscious Italian
favorite. Remove the mushroom gills by scraping them off gently with the side of a
spoon, and discard the gills.
Ingredient List
SERVES 4
• 2 large garlic cloves, minced
• 8 extra-large portobello mushroom caps, stems and gills removed
• 1 1/4 tsp. salt
• 1 15-oz. container whole milk ricotta
• 1 10-oz. package frozen chopped spinach, thawed
• 2/3 cup coarsely shredded Asiago cheese
• 1/4 tsp. freshly grated nutmeg, optional
• 3/4 cup low-carb marinara sauce, divided
Directions
2. Combine oil and 1 minced clove of garlic in a small saucepan, and heat over
medium heat until aromatic and lightly golden. Brush oil onto both sides of
mushrooms, and season with 1 teaspoon salt. Arrange caps smooth side up in
a single layer in a baking pan. Bake 10 minutes.
3. Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, if using,
1/4 teaspoon salt, pepper and remaining garlic in a large bowl. Remove
mushrooms from oven.
4. Turn over 4 caps so that the underside is up, and divide the filling evenly
among caps. Drizzle 1 tablespoon marinara sauce over each cap. Top with
remaining caps, top side up. Alternatively, trim the caps into uniform squares
and slice them horizontally to make 4 squares out of 2 caps. Place 1 square on
bottom in pan. Spread 1/3 of filling on first layer of mushrooms. Repeat layers
with remaining ingredients to end with mushroom cap on top.
5. For either version of this lasagna, pour remaining marinara sauce evenly over
mushrooms, and bake 12 to 14 minutes more, or until filling is hot and slightly
puffy. Remove from oven, and, using a large spatula, lift stack off baking pan,
including any stuffing. Serve hot.
Recipes 2 Page 2701

10:02 PM

30 MINUTES OR LESS
This makes a hearty hors d’oeuvre or a rustic first course.

Ingredient List
SERVES 4
• 2 Tbs. olive oil plus extra for drizzling
• 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
• 4 slices Italian country bread, cut 1/2-inch thick
• 1 large clove garlic, peeled and sliced
• 4 tsp. tapenade, or more to taste
• 4 oz. mild chèvre such as Montrachet cheese
• 1/2 cup black olives, pitted and chopped
Directions
1. Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high
heat. Add asparagus and cook, turning frequently, until tender and golden
brown. Remove from pan, and set aside.
2. Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon
olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread
in pan, and cook for about 4 minutes per side, or until golden and crisp.
Remove from pan, and let stand until cool enough to handle.
3. Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade
with 1 ounce chèvre, either spreading cheese or crumbling it. Top chèvre with
asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and
season with black pepper. Cut in half, and serve warm.
Wine Suggestions
A crisp and lively Pinot Grigio is a good match for this dish with its sharp, tangy
flavors of goat cheese, garlic and olives. Try the di Lenardo Pinot Grigio or
Chardonnay, both delightful Italian whites that are perfect for this spring starter.
Recipes 2 Page 2702

10:03 PM

We all love crunchy, fried egg rolls but wish they were a little lower in fat. This
version produces a crisp bite-sized roll using just a bit of oil. For maximum crunch,
assemble these just before you plan to cook them.
Ingredient List
makes about 26
• Egg Rolls
• 1 tsp. cornstarch plus some extra
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 Tbs. minced fresh ginger
• 1/4 cup sliced water chestnuts, drained and chopped
• 1 cup frozen, shelled edamame, thawed
• 2 Tbs. finely chopped roasted peanuts
• 1/2 tsp. dark sesame oil
• 26 won ton skins
•
• Hot Mustard Sauce
• 2 Tbs. powdered yellow mustard
• 1 Tbs. water
• 1 tsp. honey or rice syrup
Directions
1. To make Egg Rolls: Whisk soy sauce, vinegar and 1 tsp. cornstarch in bowl to
blend; set aside.
2. Warm large nonstick skillet over medium-high heat; coat with cooking spray.
Add cabbage and carrots; cook, stirring, until cabbage is softened, 3 to 4
minutes. Add garlic, ginger, water chestnuts, edamame, peanuts and oil,
stirring just until heated, about 1 minute. Add cornstarch mixture; cook,
stirring, until thickened, 1 to 2 minutes. Transfer to plate; cover, and chill
about 20 minutes to slightly cool.
3. To make Hot Mustard Sauce: Whisk all ingredients in bowl to blend, and
transfer to dipping bowls.
4. To assemble Egg Rolls: Place several won ton skins on work surface, with a
corner of each facing you (in diamond shape). Brush top corner of each with
egg. Put 1 Tbs. filling in center of each; fold bottom corner, then both side
corners over filling, and roll up. Place egg rolls on baking sheet dusted with
cornstarch, and cover loosely with plastic as you go.
5. Preheat oven to 425F. Put second baking sheet in oven for 2 minutes. Remove
it, coat with cooking spray then quickly put egg rolls on it. Spray rolls, and
return to hot oven.
6. Bake 10 minutes, flip rolls and bake 10 minutes more, or until golden brown.
Serve with mustard sauce.
Recipes 2 Page 2703

Per EGG ROLL: Calories: 46, Protein: 2g, Total fat: 1g, Carbs: 6g, Cholesterol: 5mg,
Recipes 2 Page 2704

10:04 PM
These stay tender as they cool, so you can reheat leftovers with equally delicious
results.
Ingredient List
Serves 4 (makes 12 pancakes)
• 1 cup whole-wheat pastry flour
• 1/3 cup cornmeal
• 1 Tbs. baking powder
• 3/4 tsp. baking soda
• 2 medium bananas
• 1 1/2 cups low-fat vanilla yogurt
• 1 large egg
• 2 Tbs. brown rice syrup
• 1/4 cup raisins
• 1/4 cup chopped pecans or almonds, optional
Directions
1. Whisk together flour, cornmeal, baking powder and baking soda in mixing
bowl. Purée bananas, yogurt, egg, brown rice syrup and oil in blender until
smooth. Fold wet ingredients into flour mixture, and stir until smooth. Stir in
raisins and nuts. Let batter rest 10 minutes. Add a little water if too thick.
2. Heat nonstick griddle over medium-low heat until drop of water sizzles on
surface. Coat with cooking spray.
3. Pour scant 1/4 cup batter onto griddle for each pancake. Cook 2 to 3 minutes,
or until bubbles appear near edges of pancakes. Flip, and cook 1 to 2 minutes
more, or until golden. Serve with syrup and fresh fruit, if desired.
Recipes 2 Page 2705

10:06 PM

To prevent burning, soak the wooden skewers in water while you assemble and
prepare the other ingredients, or use metal skewers instead. Serve kabobs over
freshly cooked rice, if desired.
Ingredient List
Serves 4
Marinade
• 1/3 cup olive oil
• 1 Tbs. pesto
• 1/2 tsp. powdered garlic, or to taste
• 2 tsp. minced fresh savory or 1 tsp. dried
Kabobs
• 8 large scallions
• 8 oz. Italian-seasoned baked tofu
• 1 small zucchini
• 1/2 red or yellow bell pepper, seeded
• 16 white mushrooms, stems removed
• 8 cherry tomatoes
• 8 vegetarian “meatballs”
Directions
1. To make Marinade: Combine all ingredients in mixing bowl, and stir well to
combine. Set aside.
2. To make Kabobs: Trim green parts off scallions, and reserve for another use.
Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini
into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables
and “meatballs” onto skewers, beginning and ending with mushrooms to help
anchor other ingredients. Arrange skewers in baking dish, and spoon marinade
over top. Turn skewers to coat, making sure that all vegetables are well
covered. Set aside 30 minutes, or cover and refrigerate overnight.
3. Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to
room temperature.
4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
Recipes 2 Page 2706

10:08 PM

Greens cook down considerably and will reduce at least one -quarter in volume.
One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper
sauce adds dimension to this colorful dish.
Ingredient List
SERVES 8
• 1 medium-sized bunch kale
• 1 medium-sized red onion, chopped
• 1 medium-sized red bell pepper, chopped
• 3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
• 1 1/2 cups dry vermouth
• 1 6-oz. pkg. sliced white mushrooms
• 1 medium-sized head cauliflower, cut into about 2-inch florets
• 1 14.5-oz. can Mexican-style stewed tomatoes
• 3 Tbs. chopped fresh thyme
• 1 1/2 Tbs. cornstarch
• 1/4 tsp. lemon pepper
Directions
1. Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
2. Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-
high heat. Add garlic, onions and peppers, sauté for 2 minutes and add
potatoes. Cook for 4 minutes, and add vermouth, mushrooms and
cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook
mixture for 5 minutes, and reduce heat to low.
3. Chop stewed tomatoes coarsely in food processor, and add tomatoes,
thyme and yeast to kale mixture. Combine cornstarch and water in a small
bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes,
stirring occasionally. Remove from heat, and serve.
mg, Sodium: 288mg, Fiber: 5g, Sugars: 11g
Recipes 2 Page 2707

10:09 PM

Ingredient List
• 4 large red, green or yellow bell peppers
• 4 soy “sausage” links, cut into chunks
• 1 cup chopped celery
• 2 14.5-oz. cans chopped tomatoes
• 1 tsp. dried thyme
• Pinch cayenne, or to taste
• 3 cups cooked rice
• 1 cup plus 8 Tbs. grated Parmesan cheese
• 8 sprigs fresh thyme for garnish, optional
Directions
2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat
dry. Set aside.
3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add
onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2
cup tomatoes, thyme and cayenne.
4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice
absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among
pepper halves, mounding mixture into cavities. Pour remaining tomato
mixture into small baking dish. Nestle stuffed peppers on top of tomatoes.
Cover dish with lid or aluminum foil.
5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan
cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and
garnish, if desired.
Recipes 2 Page 2708

Red Beans and Rice
10:10 PM
Red Beans and Rice

This traditional dish tastes even better reheated the next day, making it the perfect
party food. You can prepare it ahead, and enjoy your party.
Ingredient List
Serves 8
• 1 lb. dried kidney beans
• 1 cup chopped onions
• 1/2 cup chopped green bell pepper
• 1 or 2 bay leaves
• 1 tsp. hot sauce
• 3 or 4 cups of hot cooked rice
• 1/2 cup sliced scallions as garnish
Directions
2. Heat oil in large saucepan over medium heat. Sauté onions, celery, bell pepper
and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough
water to cover beans, and bring to a boil. Add bay leaves.
3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra
water if needed; don’t let beans dry out. Mash about half of beans against side
of pot with spoon; leave remainder whole. Remove and discard bay leaves.
4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or
alongside rice, and garnish with sliced scallions.
Recipes 2 Page 2709

10:12 PM

As wrappers for this savory mixture, this colorful luncheon or supper dish
borrows flour tortillas from Tex-Mex cooking. Present the tortillas open, and let
guests or family members do the wrapping up themselves. Offer corn or tortilla
soup to start, and a butterscotch pudding or flan for dessert.
Ingredient List
SERVES 4
• 1 ripe avocado, seeded and diced
• 2 tsp. fresh lime juice
• 1/2 cup sliced scallions
• 2 Tbs. soy “bacon” bits
• 1/4 cup sunflower seeds, preferably toasted
• 2 Tbs. fat-free soy mayonnaise
• 16 grape tomatoes
• 1 cup shredded leaf lettuce plus half head for garnish
• 4 8-inch low-fat plain or flavored flour tortillas
Directions
1. Preheat oven to broil.
2. Put diced avocado into a mixing bowl, and stir in feta cheese, lime juice
and black pepper. Add scallions, “bacon” bits, sunflower seeds and soy
mayonnaise, stirring gently to combine. Stir in grape tomatoes and
shredded lettuce.
3. Spray tortillas lightly with nonstick cooking spray, and heat in oven until
softened, for about 30 seconds. Remove from oven, and place each tortilla
on individual plates.
4. To serve, line each tortilla with whole lettuce leaf, and mound salad
mixture on top.
Wine Suggestions
Tangy feta cheese and tart lime juice give these wraps a little attitude, so you’ll
want a wine that will balance these flavors but will also go nicely with the rich
silkiness of the avocado. A chilled Barboursville Sauvignon Blanc from Virginia
would be a good choice.
Recipes 2 Page 2710

10:13 PM

Your sweetie will never guess this soup was made with ingredients you already had
in your pantry.
Ingredient List
Serves 2
• 1/2 cup diced onion
• 12-oz. jar roasted red peppers, drained and rinsed
• 1/2 cup canned, diced fire-roasted tomatoes
• 1 tsp. light brown sugar
• 1 tsp. balsamic vinegar
• 2 Tbs. vegan sour cream
Directions
1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until
softened. Add garlic, and cook 1 minute more. Stir in peppers, tomatoes, sugar
and 1 cup water. Simmer 20 minutes. Remove from heat, and stir in vinegar.
Transfer mixture to blender, and purée until smooth. Season with salt and
pepper.
2. Whisk sour cream with 1 tsp. water until smooth. Transfer to small plastic bag.
Close bag, and snip small hole in one corner. Ladle soup into bowls. Squeeze
sour cream mixture into heart shape in soup, and serve.
Per SERVING: Calories: 101, Protein: 2g, Total fat: 3.5g, Carbs: 17g, Cholesterol: mg,
Recipes 2 Page 2711

10:14 PM

Quiche makes a comforting main dish for a family supper or a casual dinner
party. Save time by making and baking the wholesome pastry 24 to 48 hours
ahead of time. You can even prepare the sautéed mixture in advance —just
refrigerate until needed.
Ingredient List
Serves 8
• Basic Pie Pastry Recipe, below
•
• Filling
• 1 medium-sized onion, halved and thinly sliced
• 1 1/2 cups thinly sliced mushroom caps
• 3 cups firmly packed baby spinach
• 3 large eggs
• 1 cup milk, whole or reduced-fat
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1 1/2 cups grated Gruyère cheese
Directions
1. Prepare Basic Pie Pastry, and set aside to rest 10 minutes. Grease 91⁄2-
inch deep-dish pie pan. Preheat oven to 400F.
2. Roll pastry into 12-inch circle between two sheets of wax paper or plastic
wrap. Peel off top sheet; invert pastry over pie pan. Peel off second sheet,
then tuck pastry into pan without stretching it, pinching overhang into an
even edge. Chill 15 minutes. Smooth sheet of aluminum foil over pastry (it
should fit like a glove); fill with dried beans or rice. Bake 20 minutes.
Remove pan from oven; lift foil with beans from pan. Using fork, pierce
pastry 6 or 8 times. Reduce oven to 375F, and bake 7 minutes. Cool on
wire rack. Leave oven on.
3. To make Filling: Heat oil in large skillet over medium heat. Add onion, and
cook, stirring, 5 minutes. Add mushrooms; cover, and cook 3 to 4 minutes,
stirring occasionally. Stir in spinach and garlic; cover, and cook 2 to 3
minutes, or until spinach is wilted.
4. Lightly whisk eggs in mixing bowl. Whisk in milk, mustard, pepper and salt.
5. Sprinkle 1/4 cup grated cheese over bottom of pastry. Bake 2 to 3 minutes
to melt cheese.
6. Spread vegetable mixture in pastry shell. Sprinkle with half of remaining
cheese. Slowly pour in egg mixture, then sprinkle with remaining cheese.
Bake 40 to 45 minutes, or until golden brown and slightly puffy. Transfer
to wire rack, and let cool 15 minutes before serving.
Basic Pie Pastry

Makes 1 large pie crust or tart shell
Recipes 2 Page 2712

If it tears when you’re handling it, it’s a cinch to pinch it back together.
• 1 3/4 cups all-purpose flour
• 1/2 tsp. salt
1. Put flour and salt in large bowl; toss with fork. Make well in center; fill
with oil and water. Blend briefly with fork, then—using wide, sweeping
strokes—stir briskly, until evenly mixed. Dough will be dampish and oily.
2. Put dough on large piece of plastic. Flatten into 3/4-inch-thick disk; wrap
in plastic. Let rest 10 minutes before using.
Recipes 2 Page 2713

Bolognese Sauce
10:15 PM
Bolognese Sauce
Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any
pasta or lasagna dish.
Ingredient List
6 Servings
• 8 oz. whole-grain tempeh
• 1 medium onion, finely chopped
• 1 Tbs. soy sauce or tamari
• 28-oz. can crushed tomatoes in puree
• 1 cup tomato puree
• 2 Tbs. chopped fresh basil or 2 tsp. dried
• 1 small bay leaf
Directions
1. Using your hands, crumble tempeh into fine pieces. Set aside.
2. In large saucepan, heat oil over medium heat. Add onion and cook, stirring
often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15
seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat,
cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced
and tempeh begins to sizzles.
3. Add remaining ingredients to tempeh mixture and mix well. Cover and simmer
sauce 10 minutes. Season to taste with salt and pepper.
Recipes 2 Page 2714

10:16 PM

This mellow sauce served over a hearty pasta combines comfort and elegance in
one easy meal. Serve with some steamed broccoli florets, baby carrots and red
and green bell pepper strips. Round out the meal with slices of fresh Italian
bread.
Ingredient List
4 Servings
• 1 large sweet potato (about 8 oz.)
• 16-oz. pkg. frozen vegetable-filled ravioli or tortellini
• 1 Tbs. butter or soy margarine
• 2 to 3 cloves garlic, minced
• 1 cup low-fat milk or soy milk or as needed
• 1 cup frozen green petite peas, thawed
• Chopped fresh parsley for garnish (optional)
Directions
1. Pierce several holes in skin of sweet potato with a fork. Microwave sweet
potato on high power about 8 minutes or until tender. Plunge potato into
a bowl of cold water (or, if you microwaved an extra sweet potato from
the previous night’s dinner, simply use it as is).
2. Meanwhile, cook frozen pasta in a large pot of rapidly boiling water
according to package directions. Drain well and return to the pot.
3. In small skillet, melt butter over medium heat. Add garlic and cook, stirring
often, for 1 minute. Remove from heat.
4. Peel sweet potato and mash it well in a medium bowl. Stir in garlic and
enough milk to achieve the consistency of a thick sauce. Season with salt
and pepper.
5. Add sauce to cooked pasta in the pot. Stir in green peas and heat through.
Garnish with parsley and serve right away.
Recipes 2 Page 2715

10:17 PM

Oh, what a difference lemon and capers make on oven-fried vegetables! This twist
on classic Wiener Schnitzel is simple to prepare, yet the elegant flavors and
presentation make it ideal for entertaining.
Ingredient List
Serves 8
• Schnitzel
• 1 cup nonfat milk
• 1 large egg
• 2 cups Italian-seasoned dried breadcrumbs
• 8 large portobello mushrooms, stemmed
• 2 medium-sized eggplants, sliced into 1/2-inch rounds
• Lemon-Caper Sauce
• 3 tsp. capers
• 3 Tbs. lemon juice
• 2 Tbs. parsley, chopped
• Lemon slices and parsley sprigs for garnish, optional
Directions
1. Preheat oven to 350F. Coat baking sheet with cooking spray.
2. To make Schnitzel: Whisk together milk and egg in wide bowl. Spread
breadcrumbs on large plate. Dip mushrooms and eggplant slices into milk
mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set
on prepared baking sheet. Spray vegetables with cooking spray, and bake 10
minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes
more, or until vegetables are tender and breadcrumbs are dark golden brown.
Set aside.
3. To make Lemon-Caper Sauce: Melt butter in saucepan over medium-high
heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and
capers, and cook 1 minute more. Remove from heat, and add lemon juice and
parsley.
4. To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle
with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if
desired. Serve immediately.
Recipes 2 Page 2716

10:18 PM

Here's a quick vegetarian version of the Brazilian national dish known as

feijoada. This stew entices the eye with the colorful contrast of black beans and
sweet potatoes and pleases the palate with nourishing ingredients.
Ingredient List
6 servings
• 1 large onion, chopped
• 2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
• 1 large red bell pepper, diced
• 14.5-oz. can diced tomatoes
• 1 small hot green chili pepper, or more to taste, minced
• 2 (16-oz.) cans black beans, drained and rinsed
• 1 ripe mango, pitted, peeled and diced
• 1/4 tsp. salt
Directions
Meal plan:
1. Steam some Swiss chard while the stew is simmering and serve with
warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring
often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until
onion is golden, about 3 minutes.
2. Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2
cups water. Bring to a boil. Reduce heat to low, cover and simmer until
potatoes are tender but still firm, 10 to 15 minutes.
3. Stir in beans and simmer gently, uncovered, until heated through, about 5
minutes. Stir in mango and cook until heated through, about 1 minute. Stir
in cilantro and salt. Serve hot.
mg, Sodium: 211mg, Fiber: 17g, Sugars: g
Recipes 2 Page 2717

10:18 PM

Sweeter, creamier and more flavorful than white potatoes, parsnips form the ideal
vegetable base for a French potage, or thick, creamy soup. Choose small to medium
parsnips that are heavy for their size, and slice them in uniform pieces for even
cooking.
Ingredient List
Serves 8
• 1 large onion, chopped (about 1 1/2 cups)
• 1 stalk celery, sliced (about 1/3 cup)
• 2 low-sodium vegetable bouillon cubes
• 1 1/2 lb. parsnips, peeled and sliced (about 4 cups)
• 3 cups baby spinach
• 1/3 cup low-fat plain yogurt
• 2 Tbs. low-fat milk or plain soymilk
Directions
1. Heat oil in large pot over medium heat. Add chopped onion and celery, and
cook 2 to 3 minutes, or until vegetables are softened. Add 6 cups water,
vegetable bouillon cubes and parsnips. Bring to a boil. Reduce heat to
medium-low, then cover and simmer 20 to 25 minutes, or until parsnips are
tender.
2. Increase heat to medium-high, and stir in spinach. Cook 1 minute, or until
spinach wilts but is still bright green.
3. Transfer soup in batches to blender or food processor, and purée until soup is
smooth. (Or purée soup in pot using an immersion blender.) Season soup to
taste with salt and pepper. Return soup to pot, and keep warm. If making soup
ahead of time, refrigerate it until an hour before you plan to serve it, then
warm soup over medium heat, but do not boil.
4. Just before serving, whisk yogurt and milk in small bowl until smooth. Serve
bowls of soup topped with dollops of yogurt mixture.
Recipes 2 Page 2718

Edamame Succotash
10:19 PM
Edamame Succotash
Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a
great variation on this classic dish, standing in for the traditional lima beans.
Edamame are available frozen and fresh, in the pod and shelled. Look for them in
large supermarkets, natural food stores or Asian markets. For a great twist, serve the
succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it
according to package directions, omitting any salt. Drain well.
Ingredient List
Serves 6
• 2 tsp. vegetable oil
• 1 1/2 cups fresh or frozen shelled edamame
• 2 cups fresh or frozen corn kernels
• 3 Tbs. white wine or vegetable stock
• 1/2 tsp. salt
• 1 Tbs. chopped fresh basil or 1 tsp. dried basil
Directions
1. Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and
garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and
wine; cook 4 minutes, stirring frequently.
2. Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
Recipes 2 Page 2719

10:20 PM

Fresh basil and fig preserves transform good ol’ grilled cheese into a sophisticated
sandwich. Honey-lovers will like this recipe as is; others may prefer the less-sweet
honey-free rendition.
Ingredient List
Serves 4
• 4 oz. chèvre (soft goat cheese)
• 1 Tbs. honey, optional
• 8 thin slices cinnamon-raisin bread
• 2 tsp. minced fresh basil
• 2 Tbs. fig preserves
Directions
1. Combine chèvre and honey, if using, in bowl, and mix until well blended.
Spread about 1 Tbs. mixture on each of 4 bread slices; top with 1/2 tsp. basil
each. Spread remaining slices of bread with 1 1/2 tsp. fig preserves. Close
sandwiches, and lightly coat both sides with cooking spray.
2. Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet.
Place heavy skillet or pot on top of sandwiches; press gently to flatten. Cook 3
minutes on each side, or until bread is lightly toasted (leave skillet or pot on
sandwiches while they cook). Repeat with remaining sandwiches. Serve warm.
Recipes 2 Page 2720

10:20 PM
This spicy blend of black beans and crisp vegetables is simply rolled in tortillas, then
sliced to create pinwheels.
Ingredient List
Makes 8 dinner servings, 20-24 appetizers
Bean Mixture
• 1 15-oz. can black beans, drained and rinsed
• 3 to 4 Tbs. prepared salsa
• 1/4 cup packed cilantro leaves and tender stems
• Salt to taste
-
Vegetable Spirals
• 4 9- to-10-inch spinach tortillas
• 1 1/3 cups packed finely shredded red cabbage
• 4 thin carrot sticks, about 8 inches long and 1/2-inch wide
• 4 strips red bell pepper, about 1/4-inch wide
• 8 slices ripe, firm Hass avocado, sprinkled with juice of 1/2 lime
Directions
1. To make Bean Mixture: In food processor, blend beans, 3 tablespoons salsa
and cilantro into thick paste. Add more salsa, if needed for spreadable
mixture. Add salt.
2. To make Vegetable Spirals: Using spatula, spread 3 tablespoons bean mixture
on a tortilla, leaving about 1/2 inch around edges. Sprinkle on 1/4 of cabbage,
and gently press in. Place a carrot stick horizontally about 1 inch from bottom
of tortilla, and place 1 strip red bell pepper above it. Arrange 2 slices avocado,
end to end, on top of carrot.
3. Wrap bottom edge of tortilla over vegetables, and roll tightly. Moisten top
edge lightly with bean paste or water to seal. Gently press roll to shape it into
log. Fill and roll remaining tortillas.
4. To serve, set each roll seam side down on cutting board. Use sharp knife to
trim off edges. Hold roll firmly, and use gentle sawing motion to cut into 5 or 6
pieces, making every other slice on the diagonal. Divide among 8 salad plates,
or arrange on party platter, diagonal sides up.
Recipes 2 Page 2721

Pesto Portobellos
10:21 PM
Pesto Portobellos
These delicious stuffed mushrooms make a fabulous entrée. The hazelnuts are
optional but add a nice crunch. To serve as an appetizer, cut each mushroom into 4
pie-shaped pieces.
Ingredient List
Makes 8 dinner servings, 32 appetizers
• 8 large portobello caps, about 6 inches round
• Salt to taste
• 2/3 cup seasoned breadcrumbs
• 2/3 cup prepared basil pesto
• 1 Tbs. grated lemon zest from 2 large lemons
• 1/4 cup finely chopped hazelnuts, optional
• 1/3 cup grated Romano or Parmesan cheese
• Chopped parsley or mint for garnish
Directions
1. Preheat oven to 450F. Line two shallow roasting pans or baking sheets with
aluminum foil.
2. Gently wipe mushroom caps with damp towel. Use paring knife to pry out any
bits of stems; chop stems finely.
3. Lightly brush tops of caps with oil. Set caps, gill sides up, in prepared pans.
Sprinkle lightly with salt.
4. Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and
hazelnuts, if using. Spoon about 2 rounded tablespoons of topping into each
mushroom.
5. Roast mushrooms on top rack 5 minutes. Switch to bottom rack. Continue
roasting until tender, 10 to 15 minutes total. Sprinkle grated cheese liberally
on each mushroom, and garnish with parsley. Serve warm or at room
temperature.
Recipes 2 Page 2722

10:22 PM

This flavorful soup with its protein-rich lentils is substantial enough to enjoy as a
main dish. One note: Even though most lentils today are picked clean, sort through
them just in case to remove any debris.
If you’re pinched for time, skip the initial sauté that starts the soup; however, those
few extra minutes (and the 1 extra pan it takes) greatly enhance the overall flavor.
To add some greens with no extra cooking, chop some baby spinach, and stir it in
just before serving. The heat from the soup will just wilt the spinach.
Ingredient List
Serves 4
• 1 medium-sized yellow onion, chopped
• 2 to 3 carrots, peeled and cut into 1/4-inch dice
• 1 parsnip, peeled and cut into 1/4-inch dice
• 1 small celery root, peeled and cut into 1/4-inch dice
• 1 1/4 cups dried brown lentils, sorted and rinsed
• 6 cups vegetable stock or water
• Minced fresh parsley for garnish
Directions
1. Heat oil in skillet over medium heat. Add onion and garlic, cover and cook until
softened, about 5 minutes; transfer to slow cooker.
2. Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper. Cover,
and cook on low until lentils and vegetables are tender, 6 to 8 hours. To serve,
adjust seasonings to taste, and garnish with fresh parsley.
STOVETOP METHOD: Heat oil in a 5- to 6-quart pot over medium heat. Add onion
and garlic. Cover, and cook 5 minutes to soften. Add carrots, parsnip, celery root,
lentils, stock, tamari, salt and pepper. Reduce heat to low. Cover, and cook, stirring
from time to time, until lentils and vegetables are tender, 1 to 1 1/2 hours. Taste and
adjust seasonings, if necessary. Garnish with parsley, and serve.
Recipes 2 Page 2723

Macaroni and Cheese
10:23 PM
Macaroni and Cheese

Vegetarian Times Issue: December 1, 2003 p.61 — Member Rating:
The ultimate comfort food!

Ingredient List
SERVES 8
• 8 oz. elbow noodles, cooked
• 1 lb. shredded low-fat Cheddar cheese
• 8 oz. soft silken tofu
• 2 cups unsweetened soymilk
• 1 tsp. salt
• 2 Tbs. soy margarine
Directions
2. 2. Mix drained noodles with 2 cups grated cheese, tofu, soymilk, salt, garlic
and margarine. Place in 2-quart ovenproof dish, and top with remaining
cheese.
3. Bake about 40 minutes, or until cheese is bubbly. Remove from oven, and
serve.
Recipes 2 Page 2724

10:23 PM

These stuffed mushrooms make delightful mouthfuls. Purchase the mushrooms
where you can hand-pick them so you can choose small caps of uniform size.
Ingredient List
Makes 36 mushrooms
• 1/3 cup chopped walnuts
• 1/2 oz. sun-dried tomatoes, preferably organic (about 6 pieces)
• 1 small all-purpose potato, peeled and quartered
• 3 Tbs. skim milk or soy milk
• 36 small to medium-size mushrooms (about 1 lb.), stems removed and
reserved
• 1 cup finely chopped onion
• 1/8 tsp. crushed red pepper flakes, or more to taste
• 1/2 cup chopped olives
• 2 Tbs. grated Romano cheese, optional
• 2 Tbs. chopped fresh flat-leaf parsley
Directions
1. Preheat oven to 375°F. Spread walnuts on baking sheet, and toast in oven until
lightly browned and fragrant, about 6 minutes. Set aside to cool. Reduce oven
temperature to 350°F.
2. Put sun-dried tomatoes into small bowl, and cover with hot water. Cover with
plastic wrap, and let stand until tomatoes are plump, about 30 minutes. Drain
well, and chop. Set aside.
3. Meanwhile, steam potato quarters until tender, about 15 minutes. Transfer to
small bowl, and let cool slightly. Mash potato quarters with fork, then add milk
and stir until smooth. Set aside. Finely chop enough mushroom stems to equal
1/3 cup, and set aside. Reserve remaining stems for another use; store them
in refrigerator up to 3 days.
4. In large skillet, heat oil over medium heat. Add onion, garlic and red pepper
flakes, and cook, stirring often, until onion begins to brown, about 10 minutes.
Add sun-dried tomatoes, olives, and chopped mushroom stems, and cook,
stirring often, scraping bottom of pan occasionally, 2 to 3 minutes.
5. In medium bowl, mix all ingredients except mushroom caps. Mixture should
be moist but hold its shape well. Add small amounts of water if mixture is too
dry. Season with salt to taste. (Filling can be made ahead and refrigerated up
to 2 days. Return to room temperature, and moisten with additional water if
necessary before proceeding.)
6. Coat shallow baking dish with nonstick cooking spray. Spoon filling into
mushroom caps, mounding slightly. Arrange mushrooms in prepared baking
dish. (Mushrooms can be prepared up to this point and refrigerated, covered,
for 1 day.)
7. Bake until mushrooms are tender when pierced with fork and filling is heated
through, about 20 minutes. Serve warm or at room temperature.
Per mushroom: Calories: 20, Protein: 1g, Total fat: 1g, Carbs: 2g, Cholesterol: mg,
Recipes 2 Page 2725

10:24 PM
This appetizer can be doubled or tripled to serve a crowd. Look for flavored tortillas
in large supermarkets or specialty food shops.
Ingredient List
Makes 20
• 4 oz. light cream cheese, softened
• 1/4 cup finely shredded Mexican-style or sharp cheddar cheese
• 2 Tbs. thinly sliced green onion
• 2 Tbs. chunky salsa or 1/2 Tbs. chopped, canned chipotle chilies in adobo
sauce
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. ground cumin
• 2 (10-inch) green chili or spinach-flavored flour tortillas
• 12 small cilantro strips for garnish
• Spinach leaves
• Salsa
Directions
1. In small bowl, combine cream cheese, shredded cheese, green onion, salsa,
chopped cilantro and cumin; mix well. Spread evenly over tortillas. Place a
layer of spinach over cheese. Roll tightly; wrap in plastic. Chill at least 1 hour
or up to 8 hours.
2. Cut crosswise into 1-inch pieces; arrange cut side up on serving platter.
Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before
serving. Serve with a dollop of salsa on top.
Recipes 2 Page 2726

Smoked Salmon Pasta
10:43 PM
Sm oked Salmon Pasta
○ 8 ounces spaghetti (or other) pasta

○ Salt
○ 1/4 cup pine nuts
○ 1/3 cup chopped shallots (can substitute onions)
○ 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon
juice)
○ 1/4 cup cream
○ 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
○ 2 Tbsp chopped fresh parsley or dill
○ 4 ounces smoked salmon, cut into bite sized pieces
○ Fresh ground black pepper
1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is
heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on
medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts
from pan and set aside.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the
water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let
cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta
package says is appropriate for al dente (cooked but still a little firm).
3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium
heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice,
and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a
slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier
with it than the pasta, take it off the heat.
cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add
back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked
salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly
ground black pepper.
Serves 2 to 3.
Recipes 2 Page 2727

Banana Cookies
10:44 PM
Ba n ana Cookies
○ 1/2 cup of unsalted butter, room temperature

○ 1 cup of sugar
○ 1 egg, room temperature
○ 1 cup of mashed bananas (about 2 ½ large bananas)
○ 1 teaspoon of baking soda
○ 2 cups of flour
○ pinch of salt
○ 1/2 teaspoon of ground cinnamon
○ 1/2 teaspoon of ground mace or nutmeg
○ 1 cup of pecans (walnuts and chocolate chips are fine alternatives)
1 Preheat the oven to 350°F. C ream the butter and sugar together until light and
fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The
baking soda will react with the acid in the bananas which in turn will give the cookies
their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and
spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto
parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden
brown. Let cool on wire racks.
Makes about 30 cookies.
Recipes 2 Page 2728

Kale and Roasted Vegetable Soup
10:45 PM
Ka l e and Roasted V egetable Soup
○ 3 medium carrots, peeled and quartered lenthwise

○ 2 large tomatoes, quartered
○ 1 large onion, cut into 8 wedges or 4 or 5 slices
○ 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick
wedges
○ 6 garlic cloves
○ 6 cups or more of vegetable broth
○ 4 cups of finely chopped kale
○ 3 large fresh thyme sprigs
○ 1 bay leaf
○ 1 15 oz can of Great Northern white beans, drained
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush
rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes,
onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper.
Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally,
about 45 minutes.
2 C ut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in
food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup
broth onto the baking sheet; scrape up any browned bits. Transfer broth and
vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot.
Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding
more broth to thin soup if necessary. Season with salt and pepper. Discard thyme
sprigs and bay leaf.
C an be made a day ahead. Serves six.
Adapted from Bon Appétit magazine.
Recipes 2 Page 2729

Asparagus Soufflé
10:47 PM
A sparagus Sou fflé
This recipe produces a soufflé that has a light asparagus taste. If you prefer a more
pronounced asparagus flavor, start with 1 lb of asparagus and use about 1 1/3 cups of
purée.
○ 3/4 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled,
spears cut into 1-inch pieces
○ Salt
○ 1/4 cup chopped shallots
○ 1 clove garlic, chopped
○ 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
○ 4 Tbsp unsalted butter
○ 1/2 cup finely ground dry bread crumbs
○ 3 Tbsp cake flour (can substitute all purpose flour)
○ 1 1/4 cup whole milk
○ 1/4 teaspoon ground nutmeg
○ Pinch dry ground mustard
○ Pinch ground cumin
○ Pinch ground ginger
○ 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the
Gruyere)
○ 3 egg yolks, lightly beaten
○ 5 egg whites
○ 6 8-ounce ramekins
1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every
quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool.
2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. C ook
gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat.
3 Purée asparagus and shallot mixture in a blender. Measure out 1 cup of purée.
4 Butter 6 8-ounce ramekins. C oat well with the bread crumbs, reserving leftover bread
crumbs.
5 Make a thick béchamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium
sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the
butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk
to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg,
cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and
let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan.
6 After 15 minutes, remove the béchamel from the heat and stir in the cheese. Transfer
the béchamel and the asparagus mixture to a large mixing bowl (if you have a mixing
bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the
mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the
egg yolks until well combined.
At this point you can make ahead the souffle mixture. Refrigerate to store for up to two
days. Return to room temperature before proceeding.
8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at
least 2 inch sides. Put on a kettle of water to boil.
Recipes 2 Page 2730

9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but
soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg
whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry,
somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the
beaten egg whites into the asparagus mixture, then the remaining three -quarters. Use a
light touch to keep from deflating the egg whites.
10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle
leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place
baking dish on the middle rack in the oven. Pour boiling water into the baking dish around
the ramekins until the water comes up halfway the sides of the ramekins.
11 Bake for 10 minutes at 400°F, reduce the heat to 350°F and bake for about 15
minutes more, until puffed up and golden brown. Don't open the oven door until the
soufflé is just about done, or it may fall.
You can serve the soufflés immediately or you can serve them later. To proceed for
serving them later, let the soufflés sit in the bain marie for 15 minutes. Then use run a
sharp knife around the edges and invert the individual soufflés to a buttered baking sheet.
C ool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days.
Return to room temperature before re-baking. Heat oven to 400°F, bake the souffles on a
buttered baking sheet, not in ramekins, for 7-8 minutes, and serve.
Makes 6 individual soufflés.
Recipes 2 Page 2731

Blondies
10:48 PM
Bl on dies
○ 1/2 cup of butter, melted

○ 1 cup of tightly packed dark brown sugar
○ 1 egg, lightly beaten
○ 1 teaspoon of vanilla
○ 1/2 teaspoon baking powder
○ 1/8 teaspoon of baking soda
○ Pinch of salt
○ 1 cup of all-purpose flour
○ 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally
tasty)
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the
melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the
butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes
out clean. Allow to cool. C ut into squares and serve.
Makes 9 blondies.
Recipes 2 Page 2732

Home Fries
10:49 PM
Hom e Fries
○ 2 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
○ 3 Tbsp or more of grapeseed oil, canola oil, peanut oil, or other high smoke-point oil
○ Salt

○ 2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until
just cooked through, drained
○ 2 Tbsp of grapeseed oil, canola oil, peanut oil, or other high smoke-point oil
○ 1 Tbsp of bacon fat (optional, omit for vegetarian version)
○ Salt
1 Heat 2 Tbsp oil in a medium to large skillet on medium high heat until sizzling. Place a
single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions.
Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices,
sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and
onions.
Recipes 2 Page 2733

2 Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the
potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to
see if the bottom edges are browned.
3 Gently flip the potatoes over, a section of the pan at a time, so that the layer that was
on the top is now on the bottom, and the browned potatoes are now on the top. Add
another Tbsp of oil. The oil will help the browning. C over and let cook for another 5 -10
minutes, until the bottom layer is now browned.
4 Once the bottom layer is browned, remove the lid of the pan and let continue to cook for
5 more minutes. This additional cooking will help the potatoes dry out just a little bit
more.
Recipes 2 Page 2734

more.
1 C ut the cooked potatoes into 1/2-inch slices. Heat 2 Tbsp oil in a medium to large skillet
on medium high heat until sizzling. Add sliced onions to pan and cook until softened, 3 to
4 minutes.
2 Add the potato pieces, spread out as much as possible along the bottom of the pan.
Sprinkle generously with salt and freshly ground pepper. C ook until nicely browned on the
bottom, without stirring (about 7-8 minutes). Add 1 Tbsp bacon fat, or more oil to the
pan. Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely
browned.
Recipes 2 Page 2735

Baked Scallops
10:50 PM
Ba ked Scallops
○ 2 lbs scallops (about 4 cups)

○ 1 cup dry white wine
○ Salt
○ 6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
○ 1 medium onion, chopped fine
○ 2 1/2 Tbsp flour
○ 1/2 cup fine bread crumbs
1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch
of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No
longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking
liquid to a separate container and reserve.
2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until
wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture,
whisking vigorously while you do so. As soon as the sauce is thickened, add it to the
scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake
in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Serves 6. Serve with lemon slices.
Recipes 2 Page 2736

Meyer Lemon Marmalade
10:51 PM
Mey er Lemon Marmalade
Note this recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is
thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons
for Meyer lemons in this recipe.
Ingredients
○ 2 1/2 lbs of Meyer lemons (about 9 lemons)
○ 6 cups water
○ 6 cups granulated sugar
Note that the proportion of lemon segments to water to sugar is 1:1:1. So if you don't
have a kitchen scale and don't weigh your lemons to begin with, as you proceed through
this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of
chopped lemon. 6 cups of chopped lemon will be cooked first with 6 cups of water, and
then later 6 cups of sugar are added. You can also do this recipe with 4 cups of chopped
lemons, 4 cups of water, and 4 cups of sugar. Do not double the recipe. Do not reduce the
sugar (if you want a reduced sugar recipe, use a different recipe); the sugar is needed for
the jelly to set.
Equipment needed
○ 1 wide 6 or 8-quart pan (Stainless steel or copper with stainless steel lining, not
aluminum which will leach)
○ A sharp chef's knife
○ A candy thermometer
○ 6 half-pint (8-oz) canning jars
○ C heesecloth, enough to double over and form a bag to hold the seeds for making
pectin, or a Muslin jelly bag
Preparing the fruit
1 Scrub the lemons clean. Discard any that are moldy or damaged.
2 Prepare the lemons. C ut 1/4 inch off from the ends of the lemons. Working one at a
time, stand a lemon on end. C ut the lemon in half lengthwise. C ut each lemon half into
Recipes 2 Page 2737

As you cut the lemons into segments, if you can, pull off any exposed membranes. Just
get the ones that are easy to get to, ignore the rest. When you've cut down to the final
segment, cut away the pithy core. Remove all seeds from the segments. Reserve the
seeds and any removed membrane or pith. You will need them to make pectin.
C ut each lemon segment crosswise into even pieces to make little triangles of lemon peel
and pulp.
3 Put all of the seeds, membranes and pith you removed from the lemons into a bag
fashioned out of two layers of cheesecloth or a muslin jelly bag.
First stage of cooking
Recipes 2 Page 2738

4 Place the lemon segments and water into a large, wide pot.
5 Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.
6 Bring mixture to a medium boil on medium high heat. Let boil, uncovered, for about 25
minutes, or until the peels are soft and cooked through. Test one of the lemon peel pieces
by eating it. It should be soft. If it is still chewy, keep cooking until soft.
Remove from heat.
7 Remove the pectin bag, place the pectin bag in a bowl and let cool until it is comfortable
to touch.
Add the pectin and sugar
8 Once your pectin bag has cooled to the point you can handle it, if you want, squeeze it
like play-doh to extract any extra pectin. This is not necessary but will help ensure a good
set. (I like to wear latex-type gloves for this part.) You should be able to get a tablespoon
or two more from the bag. It has the consistency of sour cream. Return this pectin to the
pan with the lemon mixture.
9 Measure out your sugar and add it to the pan with the lemon mixture.
Second stage of cooking
10 Heat the jelly mixture on medium high and bring it to a rapid boil. Secure a candy
thermometer to the side of the pan. The marmalade may take anywhere from 20 to 35
minutes or so to be ready to pour out. After about 15 minutes, start checking it
frequently.
Recipes 2 Page 2739

Too runny to be ready It's wrinkly, so it's ready
11 There are two ways to test that the marmalade is ready to pour out into jars - the
mixture reaching a temperature of 220-222°F (8-10°F above the boiling point at your
altitude) and a bit of it put on a chilled plate "wrinkling up" when you push it with your
finger tip. I do both.
For the wrinkle test, put several small plates into the freezer. As the jelly temperature
reaches 218°F, start testing it by placing a small amount of the hot jelly on a chilled plate.
If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, like
an egg yolk, that's a good sign. Push up against it with your finger tip. If the jelly sample
wrinkles at all, it is time to take the jelly off the heat and pour it out into jars.
When you use a candy thermometer to test the temperature of your mixture, make sure
the probe is NOT touching the bottom of the pan. Make sure that the indentation on the
probe (with modern candy thermometers this is about an inch and a half from the bottom
of the probe) is actually surrounded by the mixture. This may mean that you have to tilt
the pan to one side, to cover the probe sufficiently to get a good reading.
Canning
12 While the marmalade is in its second cooking stage, rinse out your canning jars, dry
them, and place them, without lids, in a 200°F oven. They should be in the oven at least
10 minutes before using them.
13 As the time approaches for the marmalade to be done, boil some water in a tea pot.
Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.
14 Once the jelly has reached 220°F or its "wrinkly" stage, remove the jelly pot from the
heat. C arefully ladle the jelly into the jars, one at a time, leaving 1/4 inch head space at
the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel.
Place the lid on the jar, securing with a jar ring. Work quickly.
15 Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum
seal is created.
Even if the jelly is not firm as it goes into the jar (it shouldn't be), it should firm up as it
cools.
Makes 6 half-pint (8-ounce) jars.
Recipes 2 Page 2740

Baklava
10:51 PM
Ba klava
For the baklava:

○ 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a
combination of them)
○ 1 lb of phyllo dough
○ 1 cup of butter, melted
○ 1/3 cup of sugar
○ 1 teaspoon of ground cinnamon
For the syrup:
○ 1 cup of water
○ 1 cup of sugar
○ 1/2 cup of honey
○ 2 tablespoons of lemon juice
○ 1 cinnamon stick
○ Finely ground pistachios for garnish (optional)
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight).
When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan.
C over with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. C ombine with sugar, cinnamon, and
cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet
with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being
"painted" with the butter.
5 Spoon on a thin layer of the nut mixture. C over with two more sheets of phyllo,
brushing each one with butter. C ontinue to repeat the nut mixture and two buttered
sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo
sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up
a bit, it will just add more texture.
6 C ut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or
until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. C ombine the cinnamon stick, sugar, lemon juice, honey,
and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer
for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish
with some finely crushed pistachios of desired.
Recipes 2 Page 2741

Potato Skins
10:52 PM
Pot ato Skins
○ 6 small to medium sized russet baking potatoes (total 3 pounds)

○ Olive oil
○ C anola oil or grapeseed oil
○ Kosher salt
○ Freshly ground pepper
○ 6 strips of bacon
○ 4 ounces grated cheddar cheese
○ 1/2 cup sour cream
○ 2 green onions, thinly sliced, including the greens of the onions
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either
oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about
an hour until the potatoes are cooked through and give a little when pressed. If using a
microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per
potato. I have found that baking the potatoes in a conventional oven yields potatoes that
are easier to work with (cut and scoop out), the potato seems to adhere to the skins a
little better, but there is hardly a discernible difference in the final product.
2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low
heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. C rumble.
3 Remove the potatoes from the oven and let cool enough to handle. C ut in half
horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped
potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or
another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt.
Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a
roasting pan or broiler pan that can take the heat). C ook for 10 minutes on one side, then
flip the skins over and cook for another 10 minutes. Remove from oven and let cool
enough to handle.
Recipes 2 Page 2742

4 Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the
insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to
the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from
oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin,
sprinkle with green onions.
Serve immediately. Serves 4 to 6.
Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do
not use them. The green indicates the presence of a toxin that develops when potatoes
are exposed to sunlight.
Recipes 2 Page 2743

7 Layer Bean Dip
10:53 PM
7 La yer Bean Dip
○ 2 cups of refried beans, either from one 15-ounce can or homemade

○ 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
○ 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to
taste (or plain chili powder to taste)
○ 1/4 to 1/2 teaspoon ground cumin
○ Salt
○ 1 cup shredded cheddar or Monterey Jack cheese
○ 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled
jalapenos (more to taste)
○ 1 avocado, peeled and chopped
○ 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out
and discarded, chopped
○ 1/3 cup of sour cream, or if you can get it C rema Mexicana (Mexican sour cream)
○ 1/2 small can of sliced ripe black olives
1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to
get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is
greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or
more to taste if we are making the beans from scratch. If you don't have bacon fat, you
can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to
avoid pork, note that most canned refried beans are made with added lard, so check the
ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin
to taste. Note that the avocados and the sour cream will cool down the spiciness of the
beans considerably, so you can afford to be a bit more spicy than you might think. Stir in
salt to taste, depending on how salted your refried beans are to begin with, and depending
on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving
dish. Immediately add the shredded cheese so that the heat from the beans helps melt
the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little,
it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the
sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced
green onions and olives.
Serve immediately with tortilla chips.
Serves 8.
Recipes 2 Page 2744

Pan Seared Salmon with Avocado Remoulade
10:55 PM
Pa n Seared Salmon with Avocado Remoulade
○ 2 large avocados, cut and peeled

○ 3 Tbsp freshly squeezed lime juice (can substitute lemon)
○ 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
○ 1 Tbsp minced shallots or green onion
○ 1 Tbsp minced parsley
○ 1 teaspoon Dijon mustard or to taste
○ Salt and pepper to taste
○ 1 to 1 1/2 pounds of salmon fillets
○ Grapeseed or canola oil
1 Put avocado pieces and lime juice into a food processor or blender and pulse until
blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add
minced shallots (or green onions) and parsley, pulse just until combined. Remove to a
bowl, add mustard, salt and pepper to taste.
2 C oat the bottom of a sauté pan with oil, heat on medium high until almost smoking.
Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into
the pan, skin side down. C ook the salmon until about medium doneness, about 3 -4
minutes per side.
Serve salmon with avocado remoulade sauce.
Serves 4.
Recipes 2 Page 2745

10:56 PM
Quick, easy and very tasty!
From: The Mediterranean Vegan Kitchen
1/4 cup vegetable broth (plus 1/4 cup additional broth-optional)
1 tablespoon unseasoned dry bread crumbs
1/4 teaspoon coarse salt, or to taste
16 ounce spaghettini or other thin pasta
Place the walnuts, oil, parsley, 1/4 cup broth, garlic, bread crumbs and salt
in a food processor and blend until smooth.
Cook pasta and drain. Transfer to a large serving bowl and add walnut
sauce and addition broth if using. Toss well to combine and serve at once.
Calories: 446
Total fat: 16g
Fiber: 4g
Recipes 2 Page 2746

11:03 PM
1 pound green beans

2 chopped tomatoes
1 teaspoon salt
1 cups water
Trim beans & cut into 3 pieces, wash & drain.

Put onion & tomato into a heavy pan. Sprinkle with salt & rub in lightly
with fingers. Stir in the beans, olive oil & sugar, mix well. Cover & cook for
15 minutes over medium heat. Stir occasionally. The beans will lose their
color & soften. When all the moisture has been absorbed, stir-fry the beans
for 2 to 3 minutes.
Add 1/2 cup water, cover & simmer for 40 to 50 minutes, till the beans are
tender. Add more water if necessary, 1/2 cup at a time. When cooked, the
dish should be very moist but not watery. Serve cold as part of a buffet.
Serves 4.
Recipes 2 Page 2747

11:05 PM

Recipe #14575
by Lindsey Lawrence
1/3 cup unbleached white flour
1/4 cup oil or soy margarine
2 cups water
1. On stovetop, add flour to dry saucepan and toast on low heat until
you smell that it is heated and toasted (similiar to how you would
toast sesame seeds).
2. Add nutritional yeast and then add oil, stirring constantly on
medium heat.
3. Heat until simmering--keep stirin'!
4. Gradually add water and soy sauce, stirring all the while.
5. Stir until thick and add your favorite spices.
Recipes 2 Page 2748

Nutritional Yeast 'Parmesan
11:06 PM
Nutritional Yeast 'Parmesan'

Recipe #49970
This is a vegan parmesan cheese substitute. Do not expect an exact
replacement in taste - if you do you will be disappointed. However if you
use it thinking that it is something that can be used in a similar way, you
may be on to something...
by Missy Wombat
5 min | 5 min prep | 1 jar
1/4 cup sesame seeds
1/4 teaspoon salt
1. Grind all ingredients in food processor or blender until completely
milled.
2. Store in glass jar in fridge for months[if it lasts that long].
3. Use over pasta, sprinkled over salads, or in any recipe where you
would use parmesan cheese.
Recipes 2 Page 2749

Fabulous Tofu With Delicious Nutritional Yeast Recipe
11:07 PM
Fabulous Tofu With Delicious

Nutritional Yeast Recipe #175340
Ok, this one might be a hard sell for the tofu first-timers, but every veg head
knows this recipe as a standard way to bread and pan-fry tofu. I first heard it
from my friend's Mom (a lifetime vegetarian) when I was 16 years old. I've
seen a variation of it in the "New Farm Vegetarian Cookbook" as well. Veg
head or not, give it a try, its pretty fabulous and delicious. fyi: Nutritional
yeast is a non-active yeast loaded with B vitamins and protein, and it tastes a
little cheesy, and little bread-like.
by veg head 4-ever
30 min | 15 min prep | SERVES 5 , 16 pieces
1 (16 ounce) package firm tofu
1 cup nutritional yeast (in the bulk section of the natural grocery
store)
1 tablespoon butter (optional)
salt and pepper
tamari or soy sauce, for dipping
1. Heat a big flat pan to medium/medium high heat with olive oil (and
butter if you want).
2. Drain the tofu block and pat dry with a paper towel. Cut the tofu
widthwise into about 16 thin slices (about half the thickness of a slice of
bread).
3. Bread each slice of tofu with nutritional yeast, make sure each piece is
really well coated before placing it in the pan.
4. Cook the tofu until the edges are golden brown, then flip over and cook
the other side the same. Salt and pepper to taste while in the pan.
5. Serve on toast with tamari or soy sauce for dipping.
Recipes 2 Page 2750

"Chicken Seasoning"
11:09 PM
"Chicken Seasoning"
1 1/3 c. Nutrititional Yeast Flakes
3 T. Onion Powder
2 1/2 t. Garlic Powder
2 1/2 t. Salt
2 T. Parsley
1/2 t. Celery Salt
2 T. Italian Seasoning
1 t. Tumeric
Mix together and store in a ziplock bag for use in recipes that call for
Chicken Seasoning. It is good in Soups, breading meal and for use in
making Scrambled Egg Tofu.
Recipes 2 Page 2751

11:11 PM
1 package firm silken tofu, 12.3 ounces

1/4 cup canola oil
1/2 cup maple syrup
pinch salt
2 tablespoons arrowroot powder
1 cup vanilla rice or soy milk
1 cup organic apple juice (may substitute peach or pear)
1 tablespoon agar flakes (Asian store or health foods store) fresh
strawberries or blueberries for garnish
In a food processor, blend tofu, oil, maple syrup, lemon juice and salt. Blend
until very smooth, at least one minute, scraping down sides once or twice.
Pour into large mixing bowl and set aside. In a measuring cup, dissolve
arrowroot in milk and set aside.
Heat juice over low heat in a saucepan. Add agar and stir with a whisk
until flakes are completely dissolved. This may take several minutes, so be
patient. When flakes are dissolved, add milk mixture to juice and continue
to stir until mixture thickens. Keep heat at fairly low temperature. You
want it just hot enough before it boils.
Add juice to tofu mixture, add vanilla and mix well. Pour into individual
serving dishes. Garnish with berries while still warm. Serve as is or
refrigerate until more firmly set. Serves 4.
Recipes 2 Page 2752

Confetti Cornbread
10:55 PM
Confetti Cornbread
1 cup white whole wheat flour

1 cup yellow corn meal
1/8 cup natural sugar
1 tablespoon EnerG egg replacer powder
1/2 teaspoon salt
1 cup low-fat plain soymilk
1/4 cup water
1/2 cup plain soy yogurt (may substitute apple sauce)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeño pepper, seeds removed and minced OR 1/4-1/2 teaspoon red
pepper flakes (omit for non-spicy cornbread)
1/2 C fresh or frozen corn kernels
Spray or wipe a medium-sized cast iron skillet with oil. Place it in the oven
and preheat to 400F. (If cast iron is not available, spray a 8x8-inch baking
dish with oil, but do not put it in the oven to preheat.)
In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the
soymilk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently
until evenly distributed, but don't over-mix. Fold in the diced peppers and
corn. Pour into the hot skillet or prepared pan and bake for 15 - 25 minutes.
(A preheated skillet will take less time than a glass baking dish.) When a knife
blade comes out clean, it's done. Serve immediately.
from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 270mg Sodium; 4g Fiber
Pasted from <http://blog.fatfreevegan.com/printer/cornbread.htm>
Recipes 2 Page 2753

Roasted Ratatouille
10:57 PM
Roasted Ratatouille
4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2

lbs.)
2 large zucchini
2 red, yellow, or green bell peppers, cut into 3/4-inch pieces
12-16 ounces cherry or grape tomatoes
6-8 cloves garlic, sliced
1 tablespoon fresh chopped rosemary (you may substitute dried,
crushed rosemary or herbes de provence)
salt and pepper
olive oil spray
Preheat the oven to 425F.
Cut the eggplants and zucchini into pieces approximately 3/4-inch. For
slender eggplants, I simply slice them; larger Japanese eggplants are
halved lengthwise and sliced. Zucchini are quarter lengthwise and
sliced. Cherry and grape tomatoes are left whole because they will
cook more slowly that way, in sync with the other vegetables, but if
you use regular-sized tomatoes, cut them into 1-inch pieces.
Spray an extra-large baking dish with olive oil and add all vegetables.
Toss them with the rosemary, and sprinkle with salt and pepper. Spray
the top lightly with olive oil and place in the oven. Bake for 20 minutes
and stir. Bake for about 20 more minutes, stirring every 10 minutes.
Cook until vegetable are tender but not dried out; some liquid should
remain in the dish.
Serve hot or cold as a side dish. Or as a main course, serve over

pasta, sprinkled with toasted pine nuts and fresh basil.
Makes 4 servings. Each serving of ratatouille alone (no pasta or pine

nuts) contains 102 Calories (kcal); 1g Total Fat; (8% calories from fat);
4g Protein; 22g Carbohydrate; 0mg Cholesterol; 17mg Sodium; 7g
Fiber.
All rights reserved.
Pasted from <http://blog.fatfreevegan.com/printer/ratatouille.htm>
Recipes 2 Page 2754

10:59 PM
2 15-ounce cans cannellini or great northern beans (about 3 cups)

1 head garlic (the whole bulb--15-20 cloves)
2 tablespoons water
3-4 carrots, peeled and chopped
2 medium yellow onions, chopped
2 bay leaves
1 cup water
Break the garlic bulb into cloves and peel off the skin. If you'd like, chop one
of the cloves, but leave the others whole. If some of the cloves are very large,
you may cut them in half lengthwise.
Spray a large, non-stick pan lightly with olive oil. Add the onion and sauté until
it turns a rich, medium-brown, about 5 minutes. Add the garlic and carrots and
sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer
for about an hour, adding water if it gets too thick.
Stir in the salt and pepper. If you're serving the stew right away, add all the
parsley and the lemon juice. If you're serving it later or at room temperature,
add the parsley and lemon juice right before serving.
Serve over brown rice.
Makes 6 servings. Each contains: 246 Calories (kcal); 1g Total Fat; (3%
Sodium; 15g Fiber
Pasted from <http://blog.fatfreevegan.com/printer/white-bean-garlic.htm>
Recipes 2 Page 2755

11:00 PM

1 1/2 teaspoons grated fresh ginger
1 teaspoon chopped chipotle pepper (canned in adobo)
5 cups pumpkin or winter squash, peeled and cut into 1-inch cubes
5 cups vegetable broth or water
1/2 teaspoon good curry powder
3/4 cup plain, unsweetened soymilk
olive oil spray
salt (optional)
Sauté the onion in a large, non-stick pot until browned, about 6 minutes. Add
the garlic and ginger and cook for 1 more minute. Add the chipotle, pumpkin
and water. Reduce heat to medium-low and cook until pumpkin is completely
tender, about 30 minutes. Add more broth or water as needed to maintain
about the same level of liquid.
When the pumpkin is tender, add the curry powder and soymilk. Using a hand
blender, puree in batches until smooth, or transfer to a blender and blend in
batches. Add salt and additional curry powder to taste, add more liquid if it's
too thick, and keep it warm while you prepare the corn.
Place the corn kernels in a large, shallow baking dish that has been sprayed
with olive oil. Sprinkle with a little freshly ground pepper, and spray the top of
the corn lightly with olive oil. Place in the oven under the broiler and broil,
stirring often, until the corn begins to brown. Watch carefully! This should only
take a few minutes--a little longer for frozen corn than fresh. Be sure not to
overcook or the corn will get rubbery.
Divide the corn and soup into 4 servings and serve the soup with the roasted
corn sprinkled on top.
Carbohydrate; 0mg Cholesterol; 25mg Sodium; 4g Fiber
Pasted from <http://blog.fatfreevegan.com/printer/pumpkin-corn-soup.htm>
Recipes 2 Page 2756

11:01 PM
1 1/2 cups soymilk

1 tbsp. Ener-G egg replacer*
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice)
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking
spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish
is recommended because this pie will rise a lot during cooking but will fall
back down as it cools.
Put the first five ingredients in the blender, and blend well. Add the
pumpkin, and puree. Add the remaining ingredients and blend on high for
2 minutes, stopping to scrape the sides a couple of times to make sure
everything is thoroughly blended. Pour into a pie pan and bake for about
60 minutes. The top and edges should be brown, but the edges should not
be over-done. (Since this is a custardy pie, using the standard toothpick or
knife test does not work; it will remain somewhat moist in the center, but it
shouldn't be uncooked.)
Remove from the oven and allow to cool on the counter. For best results,
refrigerate until chilled before eating.
*If you don't have Ener-G egg replacer, you can omit it and the 1/4 cup
water and use any other replacement for two eggs. Of course, if you're not
vegan, you could use two eggs, but why not give the vegan version a
chance?
from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g
Fiber.Untitled
Pasted from <http://blog.fatfreevegan.com/printer/impossible -pumpkin.htm>
Recipes 2 Page 2757

11:03 PM
1 cup dried navy beans (I used cannellini), soaked overnight and drained*
1 cup chickpeas (garbanzos), soaked overnight and drained*
6 cups water
4 medium tomatoes, chopped, or one 15 ounce can diced tomatoes
2 cups raw pumpkin, peeled and cut into 1/2-inch cubes
2-4 tsp. harissa (buy it at Middle Eastern stores or make it yourself)
1 tsp. paprika
parsley, for garnish (optional)
*I never plan ahead, so of course I didn't have presoaked beans. I did the
fast soak in the pressure cooker instead: cover the beans and chickpeas
by about 2 inches of water in your p.c., bring it up to high pressure, and
cook for 3 minutes at high pressure. Then allow the pressure to come
down naturally. Drain and proceed with the recipe.
Place the drained beans and chickpeas into the pressure cooker with the
water. Bring to high pressure and cook for 12 minutes. Allow pressure to
come down naturally. (On the stove-top, cook until the beans are soft,
adding more water as necessary. Allow about 2 hours for this.)
While the beans are cooking, spray a non-stick or well-seasoned frying

pan, and sauté onions until they are beginning to brown. Stir in the garlic
and tomatoes, and cook for another 10 minutes ( 5 minutes for canned
tomatoes). Add the tomato mixture, pumpkin, harissa, and seasonings to
the beans, and bring to a boil. Cover and cook over medium heat until
pumpkin is very tender, about 30 minutes. Add more water if necessary.
Serve sprinkled with parsley. Makes 8-10 servings.
The book says to serve this with rice, but I used whole wheat couscous.
Honestly, it was better without any grain. It has a light, delicate, almost
sweet taste that gets lost if diluted by too much grain. I liked it best as a
soup, with a little extra harissa stirred in.
Pasted from <http://blog.fatfreevegan.com/printer/tunisian -bean-chickpea.htm>
Recipes 2 Page 2758

Potato Pizzas
11:04 PM
Potato Pizzas
1 large baking potato per person
pizza sauce (recipe below)
your choice of toppings (I used onion, bell pepper, zucchini, calamata olives,
green olives, and mushrooms)
fresh basil
soy parmesan
Pizza Sauce (makes enough for 2 servings/potatoes):
1/2 onion, chopped
1 can diced tomatoes (I used Italian style)
1/8 tsp. fennel seed
1/2 tsp. oregano
1/2 tsp. basil
salt and freshly ground black pepper, to taste
Start with potatoes that are at least 1-1/2 inches thick in the middle. Scrub
each potato well. Cut into three slices, making the outer two a little wider than
the middle one. Take the two outer slices and trim a little bit off the bottom
(rounded side) in order to make them lie flat.
Place them on an oiled baking sheet and bake at 350 F for about 40 minutes,
until cooked throughout. (I was just making one serving, so I did this in the
toaster oven with excellent results.)
While the potatoes are cooking, make the pizza sauce: Sauté the onion in a
non-stick saucepan until it becomes translucent. Add the garlic and sauté one
minute more. Pour about 1/3 of the can of tomatoes into the saucepan. Using
a blender or hand blender, puree the remaining tomatoes and add them to the
pan. (I do this right in the can with a hand blender.) Add the remaining sauce
ingredients, and simmer on low until the potatoes are ready.
When the potatoes are done, take them out of the oven, spread each one with
sauce, and top with your choice of toppings. (I made one with zucchini-
calamata olives-red bell pepper, another with mushrooms-green olives-
onions, and another with everything.) Put them back into the oven and bake
for 15-20 more minutes, until the toppings are done to your taste.
Remove from the oven and sprinkle with lots of fresh basil and soy parmesan,
if desired. Careful, they will be hot! But once they're cooled, you can pick
them up like regular pizza.
Pasted from <http://blog.fatfreevegan.com/printer/potato-pizzas.htm>
Recipes 2 Page 2759

11:05 PM
1 large eggplant, sliced 1/4 inch thick

2 pieces of whole grain bread, toasted and made into breadcrumbs
2-3 tbsp. soy parmesan (or ground almonds)
fresh basil leaves, chopped or torn
olive oil spray
Tomato Sauce:

1 tsp. oregano
1/2 tsp. basil
2 tbsp. tomato paste
"Cheese" Sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/8 tsp. white pepper
2 tsp. corn starch
Salt the eggplant slices and put them in a colander to drain.
Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until
it becomes translucent (you may use a little water if you like). Add the garlic
and sauté for one more minute. Add the remaining tomato sauce ingredients,
and cook for 15-20 minutes.
Prepare the cheese sauce: Place all ingredients in a blender and blend until
completely smooth. Blend again right before using to make sure that the
ingredients haven't separated.
Rinse the eggplant slices and pat them dry with paper towels. Spray a baking
sheet lightly with olive oil and place the slices on it (you may have to do this in
two batches). Spray the tops lightly, and place under the broiler. Watch
carefully, and remove when the slices start to brown, about 3 minutes.
Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8x8-inch
non-metal baking dish with a small bit of olive oil. Place half of the eggplant
slices on the bottom of the dish, edges overlapping. Sprinkle with half the
breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce
over the breadcrumbs and sprinkle lightly with soy parmesan. Repeat the
process with the remaining ingredients (reserving some bread crumbs for on
top, as mentioned above). Bake uncovered for about 20 minutes, until slightly
browned on top. Sprinkle with fresh basil just before serving. Serves 4.
Each serving provides approximately: 238 Calories (kcal); 9g Total Fat; (30%
Sodium; 8g Fiber. (These figures, especially fat and sodium, vary drastically
depending on the exact ingredients you use.)
Pasted from <http://blog.fatfreevegan.com/printer/eggplant-parm.htm>
Recipes 2 Page 2760

11:06 PM
Foo Yung Patties:
1 medium sweet potato, cut into cubes (about 2 cups total)
1 package regular (not silken) extra-firm tofu (about 14 ounces)
1 large zucchini, shredded
2/3 cup green onions, sliced
2 tsp. ginger, grated
1 tsp. dark sesame oil
1 tbsp. fermented black bean paste
1 tsp. ginger paste
5 shiitake mushrooms, chopped (can use rehydrated dried mushrooms)
1 tsp. sriracha sauce or other chili sauce
1 tsp. salt
1 1/2 tbsp. corn starch
baby spinach leaves and sliced green onions for garnish
Sauce:
1 cup water
2 tbsp. soy sauce
2 tsp. corn starch
1 tsp. grated ginger
1/4 tsp. sesame oil
1/2 tsp. vegetable bouillon
3 shiitake mushrooms, diced or sliced
Foo Yung Patties: Cover the sweet potato cubes with water and cook until
tender. Drain the water and mash the sweet potatoes well. Set aside.
Press as much water as you can out of the tofu (if you have time, place it
between towels put a weight on top of it for about a half hour). Use a potato
masher to mash it thoroughly, so that no large chunks remain. Mix it with the
sweet potatoes.
Heat a small non-stick skillet and add the sesame oil, zucchini, onions, garlic,
and ginger. Cook until the zucchini softens, about 4 minutes. Remove from
heat and add to the tofu-sweet potato mixture.
Add the remaining ingredients (except the garnish) and mix thoroughly.
To cook the patties, you can either pan-cook them (recommended) or bake
them. The pan-cooked ones come out much more tender, but they have to be
cooked in smaller batches.
To pan-cook, lightly spray a large, non-stick skillet and heat it over a medium-
high burner. Form the tofu mixture into patties about 3 inches in diameter and
3/4 inch thick. Cook until well-browned and then turn, carefully, to cook until
browned on the other side. Keep the cooked patties warm as you continue to
cook the others.
To bake, preheat the oven to 400. Place the patties (see above) on an oiled
baking sheet. Cook for 15 minutes, then turn and cook for 15 more minutes.
Sauce: Mix all ingredients in a small saucepan. Cook over medium-high heat
until mixture boils, becomes translucent, and thickens. Serve immediately.
Serve the Foo Yung Patties on a bed of baby spinach, topped with sauce and
garnished with green onions. Enjoy!
Serves 4
Pasted from <http://blog.fatfreevegan.com/printer/foo-yung.htm>
Recipes 2 Page 2761

Eggplant Paprikash
11:08 PM
Eggplant Paprikash

3 tbsp. paprika
Tofu Sour Cream:

1 tbsp. lemon juice

Recipes 2 Page 2762

11:09 PM

If you're a vegan and you're invited to a dinner, banquet, or other large party
involving food, you usually have two choices: either eat before you go and
find a lettuce leaf to nibble on or offer to bring some of the food. Last night I
attended a dinner at our local Unitarian Universalist church, and one of the
great things about this group of people is that there's almost always someone
else bringing a vegan dish. Last night was no exception, but, since most of
the food was provided by a local barbecue place, I offered to help out with a
couple more vegan options.
For a main dish, I chose to update one of my old favorites, Rigatoni with
Zucchini and Eggplant. (The photo above is not a good representation of
the dish. Though there is a high proportion of vegetables to pasta, there really
is more pasta than the photo shows!)
This is a layered pasta dish, similar to lasagna, that doesn't really stay layered
when you dish it up. Tofu stands in for ricotta cheese, and the nutritional yeast
(available in natural food stores) lends a great cheesy taste. The original
recipe used jarred spaghetti sauce, but I wanted a fresher taste, so I used
Muir Glen Fire Roasted tomatoes. If you haven't tried these, you must! They
have a lovely sweet, smoky taste. You can find them in natural food stores or
in the organic/natural section of some supermarkets.
1 large zucchini -- sliced in 1/4" half moons

1/2 medium eggplant -- cubed
1 large onion -- chopped
1 bell pepper -- seeded & chopped
3 tablespoons water -- (more as needed)
12-14 ounces tofu -- (lowfat) mashed
1/4 cup pine nuts
1 tablespoon dried parsley
2 teaspoons dried basil (divided)
1 1/2 teaspoon dried oregano (divided)
1/4 teaspoon red pepper flakes -- (optional)
1/2 tsp. dried rosemary
1 1/2 teaspoons salt -- (divided)
8 ounces pasta -- rigatoni or other small tubular pasta
Recipes 2 Page 2763

soy Parmesan (optional)
Preheat the oven to 350°.
Boil pasta according to package directions, cooking until just barely tender (a
little undercooked is better than overcooked). When it's done, reserve 1/2 cup
of the cooking water before draining the pasta.
While the pasta's cooking, sauté the eggplant, zucchini, onions, bell pepper
and garlic in 2 tbsp. water in a nonstick pan over medium heat, adding more
water if needed to prevent sticking. When the vegetables are tender, add the
reserved pasta cooking water, 1 tsp. basil, 1 tsp. oregano, the rosemary, 1
tsp. salt, tomatoes, and tomato sauce; stir, and keep warm.
Combine the mashed tofu with the pine nuts, parsley, nutritional yeast, and
remaining basil, oregano, salt, and red pepper flakes. Stir the cooked rigatoni
into the tofu.
Lightly coat a 4-quart casserole with vegetable oil spray. Spread a thin layer
of the vegetable mixture over the bottom (you just want a little sauce there to
keep the pasta from sticking). Place a layer of half the pasta mixture, then
cover with half the sautéed vegetables; repeat layers.
Cover the casserole and bake it for 30 minutes. Remove cover and bake
another 15 minutes. Before serving, sprinkle with soy Parmesan cheese, if
you want.
This is a great dish to serve to vegetarians and non-vegetarians alike.

Unfortunately, if you bring it to the Unitarian church in my town, you won't
have any leftovers to bring home!
Pasted from <http://blog.fatfreevegan.com/2006/01/rigatoni-with-zucchini-and-eggplant.html>
Recipes 2 Page 2764

11:10 PM
3 medium summer squash (yellow or zucchini), halved lengthwise and sliced
into 1/4-inch pieces
1 medium eggplant, cut into 1/2-inch cubes
8 ounces baby portabella mushrooms, larger ones halved
2 fennel bulbs, halved and sliced
1/2 large yellow or red bell pepper, sliced
1/2 large green bell pepper, sliced
olive oil spray
1 1/2 cups tomatoes, diced
salt (optional)
16 ounces uncooked whole grain pasta
Pesto:
1 1/2 cups (1 can) great northern beans, rinsed well and drained
1 cup fresh basil
1-2 cloves garlic
1 tsp. nutritional yeast
1 tbsp. white balsamic vinegar or white wine vinegar
1/4 tsp. fresh lemon juice
salt to taste (optional)
Preheat oven to 400 F. Spray a large rectangular baking dish with olive oil
and add all the vegetables except the tomatoes to it. Sprinkle with freshly
ground pepper, and stir in the garlic. Give it a very quick spray with the olive
oil (1/2 second) and put it in the oven. Set the timer for 20 minutes.
After 20 minutes, stir the vegetables and add the tomatoes. Return to the
oven for 15-20 minutes, until all vegetables are done.
While the vegetables are roasting, prepare the pasta according to package
directions and make the White Bean Pesto:
With the food processor running, drop in the garlic and process until minced.
Add the basil and chop coarsely. Add the remaining pesto ingredients and
process until smooth. Add salt to taste, if desired.
When the vegetables are done, add salt to taste. Serve the vegetables on top
of the pasta, topped with a spoonful of pesto.
from fat); 19 g Protein; 86 g Carbohydrate; 0 mg Cholesterol; 58 mg Sodium
(without salt); 17 g Fiber.
Pasted from <http://blog.fatfreevegan.com/2006/08/pasta-with-roasted-vegetables-and.html>
Recipes 2 Page 2765

11:11 PM

2 medium tomatoes, chopped
2 cans (3 cups) fava beans, rinsed and drained
1 tsp. ground cumin
1/4 tsp. cayenne or red chili pepper
3 tbsp. lemon juice
1/4 cup parsley
Sauté the onion and garlic in a large, non-stick skillet for about 4 minutes. Add
the tomatoes and cook for another 4 minutes. Stir in the fava beans, cumin,
and red pepper, and cook on medium-low heat for about 10 minutes.
Remove from the heat and mash the fava beans lightly, right in the skillet,
until most of the beans are mashed. Scoop into a serving bowl, and mix in the
lemon juice and parsley. Serve with warm pita bread.
Hint: Look for canned fava beans in Middle Eastern grocery stores. Some
common spellings are ful medames, foul moudammes, foul mudammes, and
foul moudammas.
from fat); 10 g Protein; 37g Carbohydrate; 0 mg Cholesterol; 587 mg Sodium;
7 g Fiber.
Pasted from <http://blog.fatfreevegan.com/2006/07/ful-medames-fava-bean-dip.html>
Recipes 2 Page 2766

11:13 PM
With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a
crowd pleaser during the holidays...or anytime you get a craving for a treat! (NOTE:
The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a
fat-free crust and skipping the topping.)
Ener-G Egg Replacer for 2 eggs, prepared (1 tbsp. Ener-G plus 1/4 cup
water)
1 (16 oz) can pumpkin
1/2 cup sugar
1 tsp pecan extract
1/2 tsp salt
1/2 tsp nutmeg
1 cup soymilk
1/4 cup cornstarch
1 fatfree or regular pie crust
Maple Pecans, optional (recipe below)
Prepare pie shell. Preheat oven to 350 F.
In large bowl or blender, beat egg replacer lightly. Beat in remaining
ingredients, except for Maple Pecans, blending well to combine. Pour into pie
crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a
knife inserted in the center comes out clean.
Cool on wire rack.
OPTIONAL: For added decadence, after it's cool, top the pie with Maple
Pecans:
Maple Pecans
Makes 1 cup
4 ounces pecan halves (about 1 cup)

2 tbsp. pure maple syrup
1 tbsp. sugar
Position a rack in the center of the oven and preheat to 350°F
Spread the pecans in a roasting pan and bake until lightly toasted, about 8
minutes.
Pour the maple syrup over the nuts and toss to coat well. Bake, stirring
occasionally, until the nuts have absorbed most of the syrup, about 7-10
minutes.
Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until
the nuts are coated with the sugar. Cool slightly and break apart any nuts that
are sticking together. Pour onto a baking sheet and cool completely before
placing on pie.
Makes one 9" pie.
Pasted from <http://www.fatfreevegan.com/desserts/1055.htm>
Recipes 2 Page 2767

Eggplant Paprikash
11:14 PM
Eggplant Paprikash

3 tbsp. paprika
Tofu Sour Cream:

1 tbsp. lemon juice

Recipes 2 Page 2768

11:20 PM
This is my further adaptation of this recipe.
1 1/2 cups fresh or frozen corn kernels
1/4 cup minced red onions
1 teaspoon minced fresh chile or 1 tsp. chili powder
3 garlic cloves, pressed or minced
2 avocados, halved, pitted, peeled, and cubed
2 tomatos, chopped
1/2 tsp. chipotle chili powder
salt and ground black pepper to taste
Preheat the broiler.
In a bowl, mix together the corn, red onions, cumin, chile, and garlic. Spread
the vegetable mixture onto a baking pan, spritz with a non-stick spray, and
roast about 3 inches from the flame or heat source for about 8 minutes,
stirring often-at least four times or more. When the corn is tender and golden
brown, remove the pan from the broiler and set aside to cool.
Combine the avocados, tomatos, lime juice, and chipotle chili powder in a
serving bowl. Stir in the roasted corn mixture and add salt and pepper to
taste. (Add more chili powder if you prefer a spicier guacamole.) Serve
immediately or chill and serve later.
Pasted from <http://www.fatfreevegan.com/appetizers/roasted.htm>
Recipes 2 Page 2769

11:21 PM
○ sushi rice
○ seasoned rice vinegar
○ sushi nori (squares of sushi seaweed)
○ any of the filling combinations below
○ wasabi
○ soy sauce or mixture of soy sauce and rice wine, for
dipping
○ pickled ginger
General Instructions:
Cook sushi rice according to instructions on package. (Use
about 1 cup for every two to three people you plan to
feed.) Allow it to cool in the pot for 10 minutes, and then transfer
it to a large, non-metal bowl. Fluff the rice as you add seasoned
rice vinegar to taste (about 1/8 cup for each cup of uncooked
rice). Allow to cool until it's easy to handle.
While it's cooling, prepare one or more of the filling suggestions
below.
Lay the bamboo sushi rolling mat on a cutting board with
bamboo strips going horizontally from you. Place a sheet of
plastic wrap on top of the bamboo mat. Place the nori (shiny side
down) on top of the plastic wrap and spread 1/2-1 cup of cooked
sushi rice evenly over the nori by pressing with wet fingertips,
leaving a 1-inch, uncovered border at the far edge. Press it
gently to smooth, but do not mash the delicate grains of rice.
If desired, smear a small amount of wasabi in a line across the
rice, about 1-inch away from the bottom edge. (Be sparing with
wasabi--it's hot!).
Arrange small portions of your chosen fillings on top of the
wasabi in a horizontal line across the center of the rice.
Placing your fingers on the ingredients, carefully bring the bottom
end of the rolling mat and the plastic wrap up and over the
ingredients, tucking in the end of the nori to start a roll. Pull back
the rolling mat and plastic wrap, as necessary, so it does not get
rolled into the sushi. Continue rolling the sushi and pulling back
the rolling mat and plastic wrap, as necessary, until you have
approximately 1 to 2 inches of the top of the nori showing. Rub a
small amount of cold water on the edge of the nori and bring the
nori around so that it completes the sushi roll. Gently squeeze
the rolling mat around the sushi roll until it is firm and forms an
even roll (be careful not to squeeze too hard, as you may crush
the ingredients or squeeze them out). Wrap the plastic wrap
around the roll and set aside until ready to cut or refrigerate or
for longer storage. Repeat with remaining nori sheets to make
additional rolls.
When ready to serve, cut each sushi roll into 8 rounds using a
sharp, damp knife (it's important that you re-moisten the knife
after each cut). Arrange sushi rolls on a serving platter and
serve with wasabi, soy sauce, and pickled ginger. Always serve
sushi rolls at room temperature.
Filling combinations:
Asparagus rolls: lightly steamed asparagus, slivered
almonds. May also include a combination of soy mayonnaise
and wasabi. (Cook asparagus only briefly, about 1-2 minutes,
and always use the smallest spears possible.)
Vegetable rolls: baked tofu, slivered carrots, slivered cucumber,
avocado, sliced red pepper.
Bean rolls: lightly cooked green beans, edamame, sliced red
pepper.
For more filling ideas as well as instructions for brown rice sushi,
see the blog entry.
Pasted from <http://www.fatfreevegan.com/grains/vegetable.htm>
Recipes 2 Page 2770

11:22 PM
Submitted by Carolin (based on a recipe from Weight Watchers)
If you've been craving the deep-fried falafel served in Middle Eastern
restaurants but don't want all the fat, this baked falafel is for you. Cooked
chickpeas are combined with a blend of exotic herbs and spices, formed into
a patty, and then pan-browned before baking. Stuff it into a warm pita with
crispy vegetables and top it with tahini sauce--delicious!
15 1/2 oz canned chickpeas, rinsed and drained
1/4 cup onion, chopped
1/4 cup parsley, or cilantro, fresh, chopped
1 medium garlic clove, minced
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp table salt
1/4 tsp baking soda
1 Tbsp all-purpose flour
2 Tbsp tahini
2 tbsp water
4 whole wheat pitas
lettuce
Preheat oven to 400ºF.

Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking
soda in a food processor or blender. Process until mixture is coarsely pureed
and transfer to large bowl. Stir in flour; shape mixture into 4 patties and let
stand for 15 minutes.
Spray a large ovenproof skillet with cooking spray and place over medium-
high heat (if you don't have an ovenproof skillet, make sure to cover the
handle of your skillet with aluminum foil before heating). Add patties and cook
until golden brown, flipping once, about 2 minutes per side. Transfer pan to
oven and bake 10 minutes.
Whisk together tahini, lemon juice, and water.
To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1
falafel patty and drizzle with 1 tablespoon tahini dressing. Serves 4.
Pasted from <http://www.fatfreevegan.com/sandwiches/baked.htm>
Recipes 2 Page 2771

11:23 PM
Serves 6
Fava Beans give this delicious soup its unique character, but kidney
beans, great northern beans, or chickpeas would also complement its
rich, warm seasonings. Serve as part of a North African or Middle
Eastern dinner, or simply combine with a salad for a quick, satisfying
meal.
○ 1 cup chopped onions
○ 2 garlic cloves, pressed
○ 1 1/2 teaspoons ground cumin seeds
○ 1 1/2 teaspoons sweet Hungarian paprika
○ 1/4 teaspoon cayenne
○ 2 bay leaves
○ 1 large carrot, chopped
○ 1 1/2 cups chopped fresh tomatoes
○ 4 cups vegetable stock
○ 2 15-oz. cans fava beans, rinsed and drained
○ 1/4 cup chopped fresh parsley
○ 3 tablespoons fresh lemon juice
○ fresh mint leaves (optional)
In a large, non-stick soup pot, sauté the onions and garlic until the onions are
translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and
cook on medium heat for 3 minutes. Stir in the chopped tomatoes and
vegetable stock and simmer until the carrots are tender, about 15 minutes.
Finally, add the cooked fava beans and the parsley and lemon juice. Add salt
Ful Nabed can be served with pita bread and garnished with fresh mint
leaves.
Adapted by Susan Voisin from Sundays at Moosewood Restaurant
Pasted from <http://www.fatfreevegan.com/soups/ful.htm>
Recipes 2 Page 2772

11:24 PM

Serving Size : 4
2 Medium eggplants
2 tablespoons water
1 1/2 onions -- peeled and finely chopped
3 cloves garlic -- peeled and minced
1 tablespoon fresh ginger root -- minced
2 green chiles -- or jalapeno peppers, seeded and minced
(optional)
2 teaspoons curry powder -- or garam masala
1 teaspoon salt
1 cup fresh peas -- (or frozen)
1 14-oz can diced tomatoes -- (with jalapenos, optional)
4 tablespoons soy milk
2 tablespoons cilantro -- chopped
Prick each eggplant with a fork in two or three places. On a baking

sheet lined with aluminum foil, arrange the eggplants. Bake for 30 to
35 minutes until the eggplants are tender and the skin begins to
char. Let cool. Carefully peel away and discard the skin. Chop the
pulp coarsely and set aside.
In a large nonstick skillet, heat the water. Add the onions and garlic
and sauté for 5 minutes. Add the ginger and green chilies, and cook for
2 more minutes, until the onions are golden. Add the cumin, curry
powder, salt, peas, and tomatoes, and simmer over medium-low heat
for 2 to 3 minutes. Stir in the mashed eggplant, soy milk, and chopped
cilantro. Cook, stirring, for 10 minutes, until the flavors are well
blended.
You can prepare this dish 2 days in advance. Refrigerate, then reheat
before serving.
-------------------
Per serving: 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 7g
Protein; 33g Carbohydrate; 0mg Cholesterol; 561mg Sodium
NOTES : Serve this dish with any Indian bread such as chapatis,
pooris, or whole wheat pita.
Pasted from <http://www.fatfreevegan.com/veggies/baigan.htm>
Recipes 2 Page 2773

Spring Rolls
11:25 PM
Spring Rolls
These light, uncooked rolls are the perfect start to any Asian meal. They're
very easy to make, and you can vary the filling ingredients to suit your taste--
and your creativity! Serve them with Peanut Sauce, as shown, or with Soy
Orange Sauce or any of the other Asian sauces in our Dressings category.
○ 10 rice paper or spring roll wrappers (these are dried sheets made from
rice, found in the noodle section of Asian markets)
○ lettuce (softer lettuces, such as baby greens, work best)
○ baked tofu, sliced into long strips about 1/4 inch wide, the length of the
block of tofu
○ shredded carrots
○ mung bean sprouts
○ fresh basil and/or mint leaves
○ pickled ginger slices (optional)
○ lime (optional)
Prepare a bowl of warm water large enough to dip the spring roll wrappers.
Place 2 wrappers into the water. Wait a minute or two until they are soft, and
then remove them to a clean towel, being careful not to tear the
wrapper. Place one wrapper on a plate or other work surface.
Put a little of each filling in a horizontal line just below the center of the
wrapper (about 1/4 cup total). Squeeze a little lime juice over filling, if
desired. Fold the bottom of the wrapper up over the filling, then fold each
side toward the center.
Roll from the bottom to the top of each roll, as tightly as you can without
ripping the wrapper. If you do rip it, wrap another wrapper around the whole
thing when you roll the next batch. (Small rips should not cause any
problems; just keep rolling.)
Start soaking two more wrappers as you begin work on the second
roll. Repeat until completed, covering the finished rolls with a moist towel to
prevent drying out. Serve at once with dipping sauce of choice.
Pasted from <http://www.fatfreevegan.com/appetizers/spring.htm>
Recipes 2 Page 2774

11:25 PM

Though higher in fat than most of our recipes, this delicious side dish is a
great source of Omega 3 fatty acids. Serve with your favorite vegetarian
sushi.
Salt
12 ounces green beans, strings removed
1/2 tsp. minced ginger
1 1/2 tablespoons light (sweet) miso (preferably reduced-sodium)
1/3 cup shelled walnut meats
1/2 teaspoon soy sauce, or to taste.
Bring pot of water to a boil and salt it; blanch beans in water until they are
bright green and just tender, about 5 minutes. Drain and refresh in cold water,
then drain again. Place in a serving bowl.
Combine ginger with miso, walnuts, 2 tablespoons water and soy sauce in
blender and blend until smooth, stopping machine and scraping down sides if
necessary. (You may add a little water or soy sauce if mixture is too thick.)
Toss beans in sauce, and serve at room temperature.
Yield: 4 servings.
Adapted from a recipe by Yumiko Kano.
Pasted from <http://www.fatfreevegan.com/veggies/green-beans.htm>
Recipes 2 Page 2775

Lentil Barley Soup
11:26 PM
Lentil Barley Soup

Based on a recipe by J. Raymond
Thick enough to be called a stew, this hearty soup is easy to prepare and
cooks in a single pot. Add more water or stock if you wish to have a thinner
soup.
○ 1 cup lentils, rinsed
○ 2 stalks celery, sliced
○ 1/2 cup hulled or pearled barley
○ 1/2 tsp oregano
○ 6 cups water or vegetable stock
○ 1/2 tsp ground cumin
○ 1/4 tsp black pepper
○ 2 garlic cloves, minced or crushed
○ 1/8-1/4 tsp red pepper flakes
○ 2 carrots, sliced
○ 1/2 tsp salt (optional)
○ 2-4 cups fresh spinach (optional)
Place all ingredients except salt into a large pot and bring to a simmer. Cover
and cook, stirring occasionally, until the lentils and barley are tender, about 1
hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is
wilted but still bright green.
Tips:
Pearl barley is the variety most commonly sold in supermarkets. Natural food
stores offer hulled barley, which is slightly less refined and cooks in about the
same amount of time.
This soup can also be prepared in a crockpot. If you start with boiling water it
will cook in 1 to 2 hours; with cold water, 5 to 6 hours
To cook in a pressure cooker, put all ingredients except salt and spinach into
cooker and bring it to high pressure. Cook at high pressure for 12 minutes;
then bring pressure down with a quick-release method. Lentils should be
cooked, but barley may not be completely tender. Cook until barley reaches
the desired state of tenderness, about 15 minutes, adding water if a thinner
consistency is needed. Then add salt and spinach, if desired. Cook briefly
until spinach is wilted but still bright green.
Servings: 6
Nutrition info per serving: 78 calories, 4 g protein, 16 g carbohydrate, 0.2 g
fat, 159 mg sodium
Adapted from NewCenturyNutrition.com
Pasted from <http://www.fatfreevegan.com/soups/lentil-barley.htm>
Recipes 2 Page 2776

11:27 PM
Basil eggplant is a simple dish to make. The basil and chili pepper,
however, turn the mundane eggplant into something exciting. It can also
be made without peppers for kids.
Either the long, thin Japanese eggplants or the big purple American
eggplants can be used.
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 eggplants (about 1 lb.)
2 chili peppers
Slice the eggplants into irregular shapes for easy turning in the pan. When
it is sliced into a small disk, it tends to stick to the bottom of the pan and
makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the
Thai basil.
Heat a lightly oiled (or sprayed) non-stick pan or wok over high or medium
high. Add chili peppers and garlic. Stir until the garlic turns golden brown.
Add eggplant and stir. Add a cup of water and cover the pan or wok with a
lid. Keep the lid closed until the eggplant is cooked. It should take about
5-7 minutes before the eggplant is done. The eggplant turns from white to
translucent when it is done. Almost all of the water should have been
evaporated at this point. If the eggplant is still not cooked, add a little bit
more water and keep lid closed until the eggplant is ready. Add soy sauce
and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that
it retains its color. Turn off heat immediately.
Serve hot with rice.
Adapted from ThaiTable.com
Pasted from <http://www.fatfreevegan.com/veggies/basil.htm>
Recipes 2 Page 2777

11:28 PM
1/4 cup water
4 green onions, white and some green parts, sliced
2 tbsp chili powder
1 tbsp Italian herb mix
1 tsp crushed dried fennel
1 tsp salt
1/4 tsp ground red pepper
Freshly ground black pepper (to taste)
1/2 cup Chianti or other dry red wine
3 portobello mushrooms, coarsely chopped
3 cans (14.5oz) diced tomatoes with juices
2 cans (15oz) cannellini beans, rinsed, drained
Parsley, for garnish
Vegan Parmesan (optional)
Heat water over medium-high heat. Add onions and
garlic, chili powder, Italian herb mix, fennel, salt, red
pepper and black pepper; cook, stirring constantly, until
fragrant, about 1 minute. Add wine and mushrooms;
cook, stirring, until mushrooms have softened slightly,
about 2 minutes. Add tomatoes and beans. Heat to a
boil; reduce heat to simmer.
Cook, stirring occasionally, until liquid has reduced
somewhat, about 15 minutes. Garnish with parsley and
vegan parmesan, if desired..
Makes 6 servings
Adapted from the Chicago Tribune, Dec. 1, 2004
Pasted from <http://www.fatfreevegan.com/stews/meaty.htm>
Recipes 2 Page 2778

11:29 PM
Recipe By : Susan Voisin
Sumac is a spice that is very popular in Middle Eastern cooking. It gives
dishes a tangy taste. Look for it in Middle Eastern stores, but if you can't find
it, lemon juice is an acceptable substitute.
5 1/2 cups water
1/2 teaspoon coriander
1/4 teaspoon cardamom
1 teaspoon ground turmeric
1 1/2 cups red lentils
2 tablespoons chopped fresh parsley or 1 tablespoon dried
salt, to taste
1 tablespoon lemon juice or 1 teaspoon sumac
1) In a pressure cooker, sauté the onion and garlic in 1/2 cup of the water until
the onion is soft, about 5 minutes. Add the seasonings and cook for 1
minute. Add the lentils and the remaining water. Seal the pressure cooker
and bring it up to high pressure. Cook at high pressure for 4 minutes; then
remove from heat and allow pressure to come down naturally.
2) Add the parsley and salt (if using). Add additional water if the soup is too
thick. If the lentils are not completely tender, replace the lid (but don't lock it)
and cook until they are done. Just before serving, stir in the lemon juice or
sprinkle each bowl of soup with a little sumac.
Regular Directions: Instead of pressure cooking, simmer the soup in a large
pot for about 1 hour or until lentils are cooked. Proceed with step 2 above.
fatfreevegan.com
Pasted from <http://www.fatfreevegan.com/pressure/middle-east.htm>
Recipes 2 Page 2779

French Onion Soup
9:40 PM
E-m ail This Recipe
Randy M ayor
French Onion Soup

4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/4 teaspoon salt
8 cups less-sodium beef broth
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine
Lace)
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté
for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt.
Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to
medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in
wine, and cook for 1 minute. Add broth and thyme; bring to a boil. C over,
reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted,
turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl.
Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3
minutes or until cheese begins to brown.
Yield: 8 servings

1011280>
Recipes 2 Page 2780

Vegetarian Chili
9:42 PM
E-m ail This Recipe
Randy M ayor
Jane's Vegetarian Chili

"My mother, Jane Stevens, has been making the best-tasting vegetarian chili
for years. She says it's a takeoff of her mom's recipe and thinks the
Worcestershire gives it its unique flavor." -Melissa Ohlson, Kalamazoo, MI
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic;
sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients
(through cannellini beans), stirring to combine.
C ombine remaining cup of water and tomato paste in a bowl, stirring with a
whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a
boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup
into bowls. Top with cheese, if desired.
Yield: 8 servings (serving size: 1 1/2 cups soup)
C ALORIES 276 (11% from fat); FAT 3.5g (sat 0.3g,mono 1.3g,poly 1g);

1011281>
Recipes 2 Page 2781

Garlic Fries
9:48 PM
E-m ail This Recipe
Randy M ayor; Jan G autro
Garlic Fries
Tossing the fries in butter and garlic after cooking makes them unbelievably
rich.
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
3/4 teaspoon salt
C ooking spray
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

C ombine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 50 minutes or until potatoes are tender and golden brown,
turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes,
stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat.
Serve immediately.
Yield: 6 servings
C ALORIES 256 (27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); PROTEIN
5.9g; C HOLESTEROL 12mg; C ALCIUM 55mg; SODIUM 386mg; FIBER 3.5g;
IRON 1.9mg; C ARBOHYDRATE 42.3g
Cooking Light, A P RIL 2002

264290>
Recipes 2 Page 2782

Caramelized Onion and Roasted Red-Pepper Tart
9:52 PM
Randy M ayor; L ydia D eGaris-Pursell
Caramelized Onion and Roasted

Red-Pepper Tart
You can make the onion topping and the roasted peppers a day ahead or during
the dough's first rising.
C rust:
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon honey
3/4 cup warm water (100° to 110°)
1 1/2 cups bread flour, divided
1 teaspoon sea salt
C ooking spray
Topping:
6 cups vertically sliced onion
1 teaspoon sea salt
3 thyme sprigs
2 bay leaves
3 large red bell peppers
1 tablespoon chopped fresh thyme
Thyme sprigs (optional)
To prepare crust, dissolve yeast and honey in warm water in a large bowl; let
stand for 5 minutes. Lightly spoon flours into dry measuring cups, and level
with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture.
C over and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until
bubbly. Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
Turn dough out onto a floured surface. Knead until smooth and elastic (about
10 minutes); dough will feel tacky. Place dough in a large bowl coated with
cooking spray, turning to coat top. C over and let rise in a warm place (85°),
free from drafts, for 1 hour or until doubled in size. (Press two fingers into the
dough. If indentation remains, the dough has risen enough.) Punch dough
down; cover and let rest 10 minutes.
To prepare the topping, heat 1 tablespoon oil in a 12-inch nonstick skillet
coated with cooking spray over medium-high heat. Add onion, and cook for 5
minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and
bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
Remove from heat. Discard thyme sprigs and bay leaves.
Prepare broiler.
While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and
membranes. Place the pepper halves, skin sides up, on a foil-lined baking
sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-
top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet
coated with cooking spray. Top with the onion mixture and the chopped bell
Recipes 2 Page 2783

crust is golden brown. C ool slightly. Sprinkle with chopped thyme. C ut into 8
squares, and cut each square in half diagonally. Garnish with thyme sprigs, if
desired.
Yield: 8 servings
4.1g; IRON 2mg; C ARBOHYDRATE 34.3g

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Recipes 2 Page 2784

9:53 PM

You can complete the stew just before your guests arrive. Rouille (roo -EE), French for
"rust," is a spicy sauce that adds a burst of flavor to soups and stews.
2 leeks (about 1 pound)
1 (8-ounce) fennel bulb with stalks
5 cups water
2 teaspoons fennel seeds
8 (8-ounce) cups water
3 small artichokes (about 8 ounces each)
1 1/2 tablespoons olive oil
1 teaspoon salt
2 cups diced peeled baking potato
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 teaspoon saffron threads
Rouille
Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
Slice leeks in half lengthwise; rinse with cold water. Drain. Remove dark leaves; chop dark
leaves to measure 1 1/2 cups; set aside. C hop bulb ends to measure 2 cups; set aside.
Remove stalks from fennel bulb. C hop the stalks to measure 1 1/2 cups; set aside. C hop
bulb to measure 2 cups; set aside.
C ombine chopped dark leek leaves, chopped fennel stalks, 5 cups water, wine, and fennel
seeds in a large Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Strain leek
mixture through a sieve over a bowl, reserving stock; discard solids.
While the vegetable mixture simmers, combine 8 cups water and lemon juice. Working
with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove
bottom leaves and tough outer leaves, leaving tender heart and bottom. C ut artichoke in
half lengthwise. Remove fuzzy thistle from bottom with a spoon. C ut artichoke lengthwise
into quarters; place in lemon water. Repeat procedure with remaining artichokes.
Drain artichokes; discard lemon water. Heat oil in pan over medium heat. Add chopped
leek bulbs, salt, and pepper; sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in chopped
fennel bulb, artichoke quarters, reserved stock, potato, chickpeas, tomatoes, and saffron;
bring to a boil. C over, reduce heat, and simmer 35 minutes or until vegetables are tender.
Serve with Rouille.
Yield: 8 servings (serving size: about 1 1/3 cups stew and 2 tablespoons rouille)
C ALORIES 226 (28% from fat); FAT 7.1g (sat 1g,mono 4.6g,poly 1g); PROTEIN 6.3g;
C HOLESTEROL 0.0mg; C ALCIUM 113mg; SODIUM 802mg; FIBER 7.3g; IRON 3.2mg;
C ARBOHYDRATE 37.2g

226690>
Recipes 2 Page 2785

Pad Thai with Tofu
9:56 PM
• Browse more Main Dishes recipes from E-m ail This Recipe
Pad Thai with Tofu
Sauce:
1/4 cup low-sodium soy sauce
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges
To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare noodles, heat oil in a large nonstick skillet over medium-high heat.
Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook
1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5
ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Yield: 5 servings (serving size: 2 cups)
C ALORIES 385 (29% from fat); FAT 12.5g (sat 3g,mono 4g,poly 4.2g);

319895>
Recipes 2 Page 2786

Black Bean Tacos
9:58 PM
E-m ail This Recipe
Black Bean Tacos

Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the
refrigerated sections of health food stores or Asian markets. It may also be
labeled wheat gluten.
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1 (15-ounce) can black beans, undrained
1 (8-ounce) package seitan (wheat gluten), finely chopped
12 taco shells
Avocado Salsa
Heat oil in a large nonstick skillet over medium heat. Add onion, oregano,
garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy
sauce, beans, and seitan; bring to a boil. C ook 7 minutes or until liquid almost
evaporates. Sprinkle with black pepper.
Prepare taco shells according to package directions. Spoon about 1/3 cup bean
mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and
about 2 1/2 tablespoons Avocado Salsa.
(Totals include Avocado Salsa)
Yield: 6 servings (serving size: 2 tacos)
FIBER 7.6g; IRON 2.8mg; C ARBOHYDRATE 30g

319881>
Recipes 2 Page 2787

Avocado Salsa
10:00 PM
E-m ail This Recipe
Avocado Salsa
This recipe goes with Black Bean Tacos
1 cup finely chopped tomato
1/2 cup chopped peeled avocado
2 tablespoons finely chopped red onion
C ombine all ingredients in a bowl; lightly mash with a fork.
Yield: 2 cups (serving size: about 1/4 cup)

319875>
Recipes 2 Page 2788

All About Soy
10:03 PM
All About Soy

BY: By Dana Jacobi
In its many guises, soy can star in dishes from appetizers to desserts.
Soy has been a staple in Asian diets for centuries. But just a couple of decades ago, only
committed vegetarians here ate tempeh or tofu. Back then, Americans had to venture to
health-food stores to buy soy foods. And finding easy, tasty recipes that called for items
such as edamame or soy flour was a challenge.
That's all changed. The creaminess of tofu, the meaty texture of tempeh, the saltiness of
miso, and the nutty crunch of edamame are so mainstream these days that most of us have
learned to love soy for what it is. We can be up front with it, no longer sneaking it into
recipes in place of something else, or serving it solely as a meat substitute.
Edamame
Served in Japanese restaurants and now offered in many supermarkets, these sweet, bright
green soybeans are delicious served in the pod or shelled, like baby limas. The Chinese call
edamame mao dao, or "hair bean," because of the fuzz on their plump, sugar snap pea-
sized pods. Originally from C hina and imported to Japan by the 10th century, the Japanese
named them edamame, meaning "branch bean," which describes how they grow.
Edamame are not a variety of soybean. They are immature soybeans that are picked green
and served fresh. In season, usually from late July to September, you might find fresh
edamame at local farmers' markets. Frozen, they are available year-round, both in the pod
and shelled. For a snack, boil edamame in the pod, drain, and sprinkle with coarse salt.
Yellow and Black Soybeans
As soybeans mature, they ripen into hard, dry beans. Though most mature soybeans are
yellow, there are also black varieties. These dried beans require an overnight soak and
about three hours of cooking time to make them tender. Canned yellow or black soybeans,
usually found on the organic food aisle, are a fast alternative. They have a slippery texture
and firm bite. Yellow soybeans require assertive seasoning to enhance their bland taste;
black soybeans, however, can stand alone in salads and side dishes. Both are good in chili,
stews, and soups, and pureed for dip. Rinse canned beans before using.
Tofu
No one is sure when the Chinese began making tofu (soybean curd) or how they figured out
the process, but tomb paintings from a.d. 220 show it being made. In European writing, the
Japanese word tofu first appeared in 1603. Today, you find this traditional neutral-tasting
soy food in nearly every U.S. supermarket.
Tofu is good in Asian stir-fries, desserts, drinks, dressings, salads, stews, and soups. It's
also good tossed on the grill. It varies in texture from creamy and smooth to firm enough to
slice. Today, tofu also is sold marinated and smoked, or flavored with such seasonings as
teriyaki or garlic and herbs. Selecting the right kind is the key to good tofu dishes.
Silken (Kinugoshi, or Japanese-style): Sold in aseptic boxes and available in soft, firm, and
extrafirm textures, silken tofu is custardlike and ideal to puree for dressings, soups,
desserts, and drinks. It's much too delicate to grill, sauté, or stir-fry.
Regular (Momen, or Chinese-style): Also found in soft, firm, and extrafirm textures, this tofu
is packed in water in plastic tubs and pouches. Its dense texture makes it ideal to sauté,
grill, or broil. C hoose soft, water-packed tofu for scrambling and to use in spreads, thick
dips, and some desserts; select firm for grilling, sautéing, and stir -frying. Squeezing,
pressing, and freezing can enhance tofu's texture.
Tempeh
Although tempeh (tem-PAY) was first made in Java about 1,000 years ago, it's actually a
relative newcomer to the soy category. The Dutch discovered it in Indonesia in the 1600s
and introduced it to the West.
A fermented food, tempeh is made from partly cooked soybeans inoculated with spores of a
friendly mold in a process resembling cheese-making. The mold creates threads that bind
the beans into a flat cake. Tempeh is blanched or frozen to slow fermentation and preserve
active enzymes. It has a yeasty flavor and firm texture.
Tempeh can be made with soybeans alone, but you often find it composed of soy and a
grain, such as rice, barley, or quinoa. All-soy tempeh is highest in protein, has the most
pronounced flavor, and is highest in fat. Good grilled, sautéed, pan-crisped, or braised,
tempeh is sold at natural-foods stores and in some large supermarkets.
Soy Milk
Soy milk is squeezed from dried soybeans that have been soaked, ground, and cooked.
Asian markets sell it just as it comes from the bean, thin and strong-tasting, perhaps
sweetened. The soy milk sold in supermarkets and natural-foods stores tastes mild by
comparison and is thickened to resemble dairy milk. Besides chocolate and vanilla, it comes
in an increasing selection of flavors, such as chai and latte.
Like tofu, which is made from soy milk, it varies significantly by brand in taste, protein, and
fat content. (To reduce fat, water is added.) Most soy milk is calcium-fortified to equal dairy
milk. A replacement for dairy milk in recipes, unsweetened soy milk is best in desserts and
some savory dishes.
Miso
This fermented soybean paste originated in ancient China and migrated throughout Asia,
where it is still popular. Chefs love miso, especially for seasoning fish. Made from a blend of
soy and grain or with soy alone, it instantly adds rich flavor to all kinds of dishes —we spiced
up the spaghetti sauce in the recipe at right. It also adds creaminess to sauces and soups,
Recipes 2 Page 2789

Resembling peanut butter, miso ranges in color from light to dark and in taste from mildly
sweet to very salty. It contains less sodium per serving than salt and regular soy sauce.
Miso keeps indefinitely, refrigerated in a glass jar.
Light (Sweet and Mellow White (Shiro), Mellow Beige (Tanshoku)): Use with fish, poultry,
dressings, creamy soups, and vegetables. Light miso contains the least salt.
Dark (Red (Aka), Barley (Mugi), and all-soy (Hatcho)): All dark misos are good with grains
and legumes, and in stews, tomato sauce, and gravy.
Soy Flour
Made of finely ground dried soybeans, this high-protein soy food can replace some flour in
many recipes. C ommercial bakeries often use soy flour in breads and pastries because it
retains moisture and gives baked goods longer shelf life. Soy flour also creates a large, fluffy
crumb. Adding even a small amount to your favorite bread recipes boosts protein. Using 20
to 30 percent soy flour along with all-purpose works best, as soy flour contains no gluten.
Higher amounts can produce a heavy, grainy result. Full-fat soy flour works better than
defatted in baking. Store soy flour in a glass jar in the refrigerator or freezer for up to 6
months.
Meat Alternatives
From crumbles that resemble ground beef to soy sausage and bacon, these refrigerated and
frozen products can replace meat in most recipes. Made with soy protein, they are
cholesterol-free and cook quickly.
Pasted from <http://www.cookinglight.com/cooking/print/0,14444,579022,00.html>
Recipes 2 Page 2790

Biscuits and Vegetarian Sausage Gravy
10:05 PM
• Browse more $$course$$ recipes from E-m ail This Recipe
Karry H osford
Biscuits and Vegetarian Sausage

Gravy
Vegetarian sausage has a firmer texture than pork sausage. Crumbling it
helps distribute it evenly throughout the gravy. This quick breakfast has 3
grams of soy protein per serving.
1 (16.3-ounce) can reduced-fat refrigerated biscuit dough
1/2 (14-ounce) package meatless fat-free sausage (such as Lightlife
Gimme Lean)
1/2 teaspoon salt
Prepare biscuits according to package directions.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage;
cook 3 minutes or until browned, stirring to crumble. Remove from heat;
cool slightly. C rumble sausage into 1/2-inch pieces; return to pan.
Lightly spoon flour into a dry measuring cup; level with a knife. C ombine
flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk
mixture, salt, and freshly ground black pepper to pan; bring to a boil over
medium-high heat. C over, reduce heat, and simmer for 3 minutes or until
thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates;
top each serving with about 1/3 cup gravy. Serve immediately.
Yield: 8 servings
C ALORIES 268 (29% from fat); FAT 8.7g (sat 2.4g,mono 4g,poly 1g);
FIBER 0.6g; IRON 1mg; C ARBOHYDRATE 36.9g

1023868>
Recipes 2 Page 2791

Vegetarian Taquitos
10:06 PM
Vegetarian Taquitos
Taquito (ta-KEE-toe) means "little taco." These savory filled corn tortillas are rolled in
cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow
it to stand at room temperature for 30 minutes before assembling the taquitos. Use
tongs to dip the tortillas into the simmering broth.
Ingredients
Filling:
1 /2 cup finely chopped onion
1 1 /2 cups v eggie ground round (such as Yves Veggie Cuisine)
1 /4 teaspoon salt
1 /4 teaspoon cumin
1 /4 teaspoon ground red pepper
1 (4.5-ounce) can chopped green chiles, undrained
2 cups organic vegetable broth (such as Swanson Certified Organic)
1 6 (6-inch) corn tortillas
2/3 cup (about 2 1 /2 ounces) shredded reduced-fat sharp cheddar cheese, divided
Cooking spray
Preparation
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion
and garlic; sauté 3 minutes or until onion is tender. Add v eggie ground round and next 4
ingredients (through chiles); cook 5 minutes.
Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1
tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs; place
softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of
tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet
coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with
remaining tortillas, filling, and cheese.
Bake at 425° for 1 3 minutes or until rolls are crisp.
Yield
8 serv ings (serving size: 2 taquitos)
CALORIES 1 85(21% from fat); FAT 4.3g (sat 1 .3g,mono 0.4g,poly 1 .5g); PROTEIN 1 3g;
CHOLESTEROL 6mg; CALCIUM 1 59mg; SODIUM 41 2mg; FIBER 4.8g; IRON 1 .4mg;
CARBOHY DRATE 25.8g
Melissa Williams , Cooking Light, MAY 2 007

1611702>
Recipes 2 Page 2792

10:08 PM
This earthy, elegant soup is probably one of our most economical, using ingredients
that are commonly on hand.
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans or other white beans
1/4 teaspoon salt
1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
4 teaspoons grated Parmesan cheese
Heat oil in a large saucepan over medium -high heat. Add onion; sauté 4 minutes or
until lightly browned. Add water and next 10 ingredients (water through garlic); bring
to a boil. C over, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover
and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with
cheese.
Yield: 4 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)
Cooking Light, JA N UARY 1996

665264>
Recipes 2 Page 2793

10:09 PM

1/4 cup chopped fresh basil
2 tablespoons sun-dried tomato spread (such as C alifornia Sun Dry)
1/4 teaspoon pepper
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 cups chopped seeded tomato
1/2 cup diced seeded peeled cucumber
1/4 cup fat-free Italian dressing
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves
C ombine first 6 ingredients in a food processor; process until smooth. C over and chill.
C ombine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in
refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a
lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup
marinated vegetables into each pita half.
Yield: 4 servings
C ALORIES 209 (27% from fat); FAT 6.2g (sat 0.8g,mono 1.8g,poly 2.9g); PROTEIN 6g;
C ARBOHYDRATE 32.3g

223813>
Recipes 2 Page 2794

Blackened Portobello-Mushroom Salad
10:13 PM
E-m ail This Recipe
Blackened Portobello-Mushroom
Salad

1/4 cup tomato juice
2 teaspoons stone-ground mustard
4 (4-ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon C ajun seasoning for steak (such as C hef Paul Prudhomme's Steak
Magic)
C ooking spray
16 cups gourmet salad greens
1 large tomato, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup (1 ounce) crumbled blue cheese
C ombine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to

bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from
bag, reserving marinade.
Sprinkle mushrooms with C ajun seasoning. Heat 2 teaspoons oil in a large
nonstick skillet coated with cooking spray over medium-high heat until hot. Add
mushrooms; cook 2 minutes on each side or until very brown. C ool; cut
mushrooms diagonally into thin slices.
Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom
slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and
1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Yield: 4 servings

222276>
Recipes 2 Page 2795

10:14 PM
2 teaspoons olive oil, divided

1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 tablespoons cornmeal, divided
1/2 teaspoon salt
C ooking spray
Heat 1 teaspoon oil in a large nonstick skillet over medium -high heat. Add corn, onion,
and thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2
tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until
combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each
into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon
oil in a large nonstick skillet coated with cooking spray over medium -high heat. Add
patties; cook 5 minutes. C arefully turn patties over; cook 5 minutes or until golden.
Yield: 4 servings
3mg; C ARBOHYDRATE 44.1g
Cooking Light, JU L Y 1 998

222449>
Recipes 2 Page 2796

10:16 PM
Roasted vegetables:
2 teaspoons dried herbes de Provence
1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices
2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 cup thinly sliced fennel bulb (about 1 bulb)
C ooking spray
Pesto:
1/2 cup fresh parsley leaves
1/3 cup basil leaves
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 tablespoon pine nuts
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon salt
1 (16-ounce) can cannellini beans or other white beans, drained
2 garlic cloves
Wrap:
6 leaf lettuce leaves
3/4 cup sliced bottled roasted red bell peppers
1/2 cup (2 ounces) shredded provolone cheese
Preheat broiler.
To prepare the roasted vegetables, combine first 8 ingredients in a large zip -top plastic
bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard
marinade. Place vegetable mixture on a jelly -roll pan coated with cooking spray. Broil 12
minutes or until tender, stirring occasionally; set aside.
To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food
processor, and process until smooth, scraping sides of processor bowl occasionally.
To prepare wrap, warm tortillas according to package directions. Spread 1/4 cup pesto
over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese
evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350° for 8 minutes or
until thoroughly heated.
Yield: 6 servings
13.1g; C HOLESTEROL 8mg; C ALCIUM 260mg; SODIUM 834mg; FIBER 5.5g; IRON 5mg;
C ARBOHYDRATE 49g

222032>
Recipes 2 Page 2797

Black Bean Burgers with Spicy Cucumber and Red Pepper Relish
10:20 PM
• Browse more Sandwiches recipes from E-m ail This Recipe
Randy M ayor; M elanie J . C larke
Black Bean Burgers with Spicy

Cucumber and Red Pepper Relish
The cucumber releases some liquid while chilling, so serve relish with a slotted
spoon. Shape the patties, and wrap them in wax paper to transport them from
the kitchen to the patio grill. Serve with baked potato chips and dill pickle
spears.
Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1 large egg
C ooking spray
Dill sprigs (optional)
To prepare relish, combine first 8 ingredients in a medium bowl. C over and chill
2 hours.
To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir
in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide
bean mixture into 4 equal portions, shaping each into a 1/2 -inch-thick patty.
Prepare grill.
Place patties on grill rack coated with cooking spray; grill 5 minutes on each
side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the
bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of
bun. Garnish with dill sprigs, if desired.
Yield: 4 servings (serving size: 1 burger)
Recipes 2 Page 2798

226537>
Recipes 2 Page 2799

10:22 PM
E-m ail This Recipe
Aioli:
1/2 teaspoon fresh lemon juice
Burgers:
2 cups water
3/4 cup dried red lentils
C ooking spray
1 cup diced onion
1/2 cup finely diced carrot
2 cups chopped mushrooms
1 teaspoon dried marjoram
3 tablespoons Madeira (optional)
2 large egg whites
Arugula or curly lettuce leaves
6 (1/4-inch-thick) slices tomato
6 (1/8-inch-thick) slices onion
To prepare aioli, combine first 3 ingredients; cover and refrigerate.

To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a
medium saucepan; bring to a boil. C over, reduce heat to medium -low, and
simmer 20 minutes. Drain; set aside.
Heat a large nonstick skillet coated with cooking spray over medium -high
heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add
1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes,
stirring occasionally. Add wine; cook 1 minute or until liquid almost
evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add
the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. C over
and chill 30 minutes (to help firm up the mixture).
Divide the lentil mixture into 6 equal portions, shaping each portion into a
1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over
medium heat. Add lentil patties, and cook for 5 minutes on each side.
Line the bottom half of each hamburger bun with an arugula or lettuce leaf,
and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1
onion slice, and the top half of the bun.
Yield: 6 servings
Recipes 2 Page 2800


223470>
Recipes 2 Page 2801

Shanghai Tofu Burgers With Chinese Slaw
10:24 PM
Shanghai Tofu Burgers With Chinese

Slaw
The recipe for Chinese Slaw can also be served as a side salad.
1/4 cup pineapple juice
1 tablespoon low-sodium tamari or soy sauce
1 1/2 teaspoons dark sesame oil
1 pound firm tofu, drained
C ooking spray
C hinese Slaw
1/2 cup Roasted Red Bell Pepper Sauce
C ombine first 8 ingredients in a shallow dish. C ut tofu lengthwise into 8 (1/2 -inch-thick)
slices. Add tofu to dish, and spoon green onion mixture over tofu. C over and marinate in
refrigerator at least 1 hour, turning tofu occasionally.
Place tofu on a baking sheet coated with cooking spray. Bake at 425° for 20 minutes or
until lightly browned. Place 1 tofu slice on bottom half of bun; top with 1/2 cup C hinese
Slaw. Drizzle with 1 tablespoon Red Bell Pepper Sauce; cover with top half of bun. Repeat
procedure with remaining ingredients.
Yield: 8 sandwiches
C ALORIES 217 (29% from fat); FAT 7g (sat 1.1g,mono 2.2g,poly 3.2g); PROTEIN 9.7g;
C ARBOHYDRATE 29.6g

224010>
Recipes 2 Page 2802

One-Pan Ratatouille
10:28 PM
E-m ail This Recipe
James C arrier
One-Pan Ratatouille
NOTES: This easy vegetable stew makes a great main dish when served over
pasta, grilled artisan-style bread, or polenta. You can also serve it as a side
dish with grilled burgers or chicken.
1 onion (8 oz.), peeled and diced (1/2 in.)
2 cloves garlic, peeled and minced
2 cans (14 1/2 oz. each) diced tomatoes
8 ounces Asian eggplant, rinsed and diced (3/4 in.)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and
diced (1/2 in.)
8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart

pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and
garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon
pepper, and 1/2 cup water and bring to a simmer. C over, reduce heat, and
simmer, stirring occasionally, until eggplant is soft when pierced, about 10
minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover,
and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and
pepper to taste.
Yield: MAKES: 4 servings
C ALORIES 215 (46% from fat); FAT 11g (sat 1.5g); PROTEIN 5.6g;
C HOLESTEROL 0.0mg; SODIUM 634mg; FIBER 6.4g; C ARBOHYDRATE 28g
Suns et, O CTO BER 2004

1010602>
Recipes 2 Page 2803

10:30 PM
6 1/2 cups Basic Vegetable Stock

4 cups coarsely chopped green cabbage
2 cups chopped tomato
1 1/2 cups diced turnip
1 cup diagonally sliced celery
1 cup sliced carrot
3/4 teaspoon salt
1/4 teaspoon pepper
Matzo Balls
C ombine first 9 ingredients in a large Dutch oven, and bring to a boil. C over, reduce
heat, and simmer 30 minutes or until vegetables are tender. Ladle into individual
bowls; top with green onions, parsley, and Matzo Balls.
Yield: 10 servings (serving size: 1 cup soup and 3 matzo balls)
1.9mg; C ARBOHYDRATE 26g

438250>
Recipes 2 Page 2804

Artichokes Stuffed in the Yemenite Style
10:32 PM
Artichokes Stuffed in the Yemenite

Style
6 medium artichokes (about 10 ounces each)

1 lemon, halved
3 1/2 tablespoons lemon juice
1/4 cup vegetable stock or water
1 cup minced onion
3 cups chopped zucchini
1 cup chopped tomato
2 tablespoons chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Wash artichokes by plunging them up and down in cold water. C ut off stem end of
each artichoke; remove bottom leaves. Trim about 1/2 inch from the top of each
artichoke; trim away about one-fourth of each leaf (tip). Rub the top of each
artichoke and trimmed edges of leaves with cut lemon to prevent discoloration.
Arrange the artichokes, stem ends down, in a large Dutch oven; cover with water,
and add the lemon juice. Bring to a boil cover, reduce heat, and simmer for 30
minutes or until a leaf near the center of each artichoke pulls out easily. Drain and
set aside.
C ombine vegetable stock and oil in a nonstick skillet; place over medium heat
until hot. Add onion and garlic; sauté 3 minutes. Add zucchini, tomato, parsley,
and bell pepper; cook 13 minutes or until tender, stirring occasionally. Remove
from heat; stir in salt and pepper.
Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and
discard. Spoon 1/2 cup vegetable mixture into center of each artichoke, and serve
immediately.
Yield: 6 servings
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?

action=printerFriendly&recipe_id=438247>
Recipes 2 Page 2805

10:33 PM

3 cups sliced mushrooms
1 (28-ounce) can tomato purée
1 large eggplant, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)
6 tablespoons grated Parmesan cheese, divided
1 (15-ounce) container nonfat ricotta cheese
3 slices American matzo
Heat oil in a saucepan over medium-high heat. Add mushrooms and garlic; sauté 5
minutes. Stir in parsley, wine, basil, oregano, peppers, and purée. Partially cover, reduce
heat to medium-low; simmer 30 minutes. Remove from heat.
Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 30 minutes, turning the slices over after 15 minutes. Remove from
baking sheet, and let cool. C ut the eggplant slices into 1/2-inch pieces, and set aside.
C ombine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch baking dish coated with
cooking spray. Arrange 1 1/2 slices matzo over tomato mixture, and top matzo with half of
ricotta cheese mixture, half of eggplant, and half of tomato mixture. Repeat the layers,
ending with the tomato mixture. Sprinkle with remaining 2 tablespoons of Parmesan
cheese.
C over and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes. Let
stand 5 minutes before serving.
Yield: 6 servings
C ALORIES 257 (16% from fat); FAT 4.6g (sat 1.4g,mono 2.2g,poly 0.6g); PROTEIN 18.2g;
C ARBOHYDRATE 42.3g

237623>
Recipes 2 Page 2806

10:34 PM
5 medium Granny Smith apples (about 1 1/2 pounds)

1/2 cup sugar
1/2 cup unsalted matzo meal
1/3 cup sugar
2 tablespoons margarine, melted
1/8 teaspoon salt
Peel, core, and cut the apples into 1/4-inch slices.

C ombine apple slices, sugar, cinnamon, and lemon juice, and toss gently. Spoon into
an 11 x 7-inch baking dish coated with cooking spray; set aside.
C ombine the matzo meal, sugar, almonds, margarine, and salt, and stir well. Sprinkle
over apple mixture. Bake at 350° for 1 hour or until browned.
Yield: 6 servings (serving size: 1 cup)
C ALORIES 275 (22% from fat); FAT 6.6g (sat 1g,mono 3.1g,poly 1.8g); PROTEIN

438252>
Recipes 2 Page 2807

10:35 PM

1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
2 teaspoons kosher salt
1/2 cup shredded fresh basil leaves
1 pound ziti
15-ounce container ricotta cheese
2 eggs, beaten
1 cup shredded C heddar
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf,
stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring
occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell
pepper, tomatoes, and 1 teaspoon salt, and cook over medium heat, stirring occasionally,
for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of
pepper to taste.
C ook ziti according to the label directions. Drain the ziti, then toss with ricotta cheese,
eggs, olive oil, Parmesan, and 1 teaspoon salt. Spoon half the ziti into a lightly greased 4 -
quart casserole. Top with the ratatouille and then the remaining ziti. Sprinkle with
C heddar. C over and bake in a preheated 350º F oven for 20 minutes. Uncover and cook 10
minutes more.
Yield: 4 servings
C ALORIES 1002 (0% from fat); FAT 47g (sat 20g); PROTEIN 44mg; C HOLESTEROL
198mg; C ALC IUM 610mg; SODIUM 1619mg; FIBER 9g; C ARBOHYDRATE 103g; IRON 6mg
Real Simple, FE BRUARY 2003

524368>
Recipes 2 Page 2808

10:37 PM
E-m ail This Recipe

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead
and reheated just before serving. Ladle a bowl alongside a green salad and slice
of hearty bread.
C ooking spray
1 1/2 cups prechopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 teaspoon seafood seasoning (such as Old Bay)
3/4 teaspoon dried thyme leaves
1 pound baking potatoes, cut into 1/2-inch pieces
1 cup half-and-half
3/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a Dutch oven over medium-high heat. C oat pan with cooking spray. Add
bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly
browned.
Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper,
and potatoes; bring to a boil. C over, reduce heat, and simmer 10 minutes or
until potatoes are tender. Remove from heat, and stir in half-and-half, chopped
parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each
with 2 tablespoons cheese and 1 tablespoon green onions.
Yield: 4 servings
FIBER 7g; IRON 2.5mg; C ARBOHYDRATE 53.3g

1142037>
Recipes 2 Page 2809

10:42 PM
E-m ail This Recipe
Randy M ayor

Tofu and peanuts both contribute magnesium to this dish. Serve this tasty
vegetarian entrée with lime wedges for a bit of color and citrus flavor.
1 (14-ounce) package firm tofu, drained
1 1/2 cups uncooked instant rice
1 1/2 cups rice milk
3 tablespoons finely chopped red bell pepper
1 teaspoon salt, divided
1 teaspoon water
1 large egg white
2 teaspoons peanut oil, divided
C ooking spray
C ut tofu crosswise into 8 equal pieces. C ut each piece into two triangles.
Arrange tofu in a single layer on several layers of heavy -duty paper towels.
C over tofu with additional paper towels. Place a cutting board on top of
tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu
dry with paper towels.
C ombine rice and milk in a medium saucepan; bring to a boil. C over,
reduce heat, and simmer for 5 minutes. Stir in onions, cilantro, bell pepper,
and 1/2 teaspoon salt. C over and keep warm.
C ombine 1 teaspoon water and egg white in a shallow dish. Place peanuts
in a food processor; process until finely ground. C ombine ground peanuts,
garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a
shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the
same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet
coated with cooking spray over medium heat. Add half of tofu; cook 2
minutes on each side or until browned. (Watch closely to prevent burning.)
Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with
rice.
Yield: 4 servings (serving size: 3/4 cup rice and 4 tofu triangles)

1215935>
Recipes 2 Page 2810

Veggie Piglets in Blankets with Dipping Sauce
10:44 PM
Bec ky L uigart-Stayner
Veggie Piglets in Blankets with

Dipping Sauce
Expose your children to vegetarian sausage with this fun finger food that's good for
breakfast or lunch. There's no need to thaw the sausage. Kids can help by cutting
the dough with safety scissors. They can also roll dough around the sausages and
make the dipping sauce.
1 (8-ounce) package reduced-fat crescent roll dough
16 meatless breakfast links (such as Boca)
3/4 cup honey

Unroll dough; divide along perforations into triangles. C ut each dough triangle in
half to form 2 triangles. Wrap one dough triangle around center of each breakfast
link, starting at wide end of triangle. Arrange wrapped breakfast links on a baking
sheet. Bake at 375° for 15 minutes or until browned.
C ombine honey and mustard; serve with piglets.
Yield: 8 servings (serving size: 2 piglets and 2 tablespoons sauce)
Pasted from <http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=1197224>
Recipes 2 Page 2811

Yum, Lydia, Vegan Chili Over Baked Sweet Potato
5:38 PM
Hi Lydia! This chili from the Illinois Center for Soy Foods at the University of Illinois won first prize at the
International Beer Tasting & Chili Cook-Off 2007 in Urbana, Illinois. In a blind taste test, judges preferred
this soy-based vegetarian chili over all the meat-based chili entries in the competition. Taste it and you'll
know why! You'll absolutely love it over a baked sweet potato.
Seasonings:
2 Tbsp. ground cumin
2 Tbsp. chili powder
1 Tbsp. unsweetened cocoa powder
1-1/2 tsp. ground coriander
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. vegetable oil

1 medium green bell pepper, chopped
1-1/2 cups tomato juice
1-1/4 cups dry TVP
1 14.5-oz. can diced tomatoes
2 15-oz. cans black beans, rinsed and drained
2 15-oz. cans kidney beans, rinsed & drained
2 chipotle chilies in adobo sauce (from can), chopped* Condiments (optional): grated soy cheese,
chopped onions, diced avocado, sliced black olives
1. Mix all the seasonings in a small bowl. Set aside.

2. Heat the oil in a large pot over medium heat. Add onions and sauté until golden. Add garlic, bell
pepper, and seasoning mixture and sauté for another minute.
3. Add the remaining ingredients (except condiments) and mix well.
Bring to a boil, then reduce heat and simmer, stirring occasionally, for at least 15 minutes to let the
flavors blend.
4. Serve with the optional condiments, if desired.
Per serving (1 ½ cups): 229 calories, 17 g protein, 33 g carbohydrate, 5 g fat (0.6 g saturated)
*Adjust the amount of chipotle chilies to make chili more or less hot.
BAKED CHICKPEAS
Reed Mangels, author of Simply Vegan, wanted to share this easy recipe.
By the way, we love chickpeas baked with a little oil, nutritional yeast, and salt. I bake them until they're
almost crunchy - about
30 minutes. We go through many cans of chickpeas.
LOOKING FOR VEGAN SHOES, VEGAN DONUTS, VEGAN STICKY BUNS, SOY TACO MIX, VEGAN
SHAMPOOS, AND MORE, GO TO:
Recipes 2 Page 2812

VEGAN SEAFOOD - Beyond the Fish Shtick for Vegetarians
Looking for Vegan Seafood recipes? See

http://www.vrg.org/catalog/veganseafood.htm
IF YOU OWN A WEB SITE and want to partner with us, visit
www.abbeysvegetarianrecipes.com/partnering.html.
TO REMOVE YOURSELF: click on the link at the very bottom of this e-mail message.
340 - 11th Street, Suite 4A

Brooklyn, NY 11215
Usa
To unsubscribe or change subscriber options visit:

http://www.aweber.com/z/r/?jExsHMy0LIxsbMys7Oy0RrTMjIxMbGzM
Recipes 2 Page 2813

[indoorcats] Lisa’s microwaved catfood March 2008
7:27 PM
Subject [indoorcats] Lisa’s microwaved catfood March 2008

To i ndoorcats@ya hoogroups.com
Sent Sa turday, Ma rch 01, 2008 10:29 AM
Looking for the last recipe I posted, I realized I've modified it some since last time.
1 cup brown rice

2 cups water
microwave on high(10) for 3 minutes, at 3 for 10 minutes, at 2 for 20 minutes. Set aside.
1 lb ground turkey - often available frozen pretty cheap

1 lb chicken liver
2 eggs
salt or lite salt
optional: add leftovers, broth and/or some veggies
microwave turkey with salt 2 min on high, 10 minutes at 5. Add cooked rice and any optionals and cook
another 10 min at 5. Add liver, another 10 min at 5. Add eggs.
Mix in:
2 T bone meal (or other calcium supplement)

powdered cat vitamins (read label for recommended amount. I’d say about 10 daily recommended
dosages)
3 T powdered Lysine (thanks to Abigail who brought Herpes Eye in, but the Lysine does seem to help)
Mix in food processor. Freeze. After rethawing, it has a crumbly texture my cats seem to prefer, instead
of the gummy texture it has initially. Oddly, they may it eat fresh out of the food processor, when the
smell of cooking is in the air, but turn their noses up at the same thing the next meal. They also don’t
much like it if I don't food process it. Or rather, they’ll pick out the liver and drag it all over the RV in the
process of eating it and manage to avoid eating the rice.
__._,_.___
^..^ Don't forget to check out the files and links on the group website: there is a wealth of information
on feline health, behaviour and other assorted information that is updated on a regular basis. ^..^

__,_._,___
Recipes 2 Page 2814

Falafel Burgers
10:06 PM
Falafel Burgers
Ingredients
• 2(400g) canned chick-peas, rinsed and drained
• 1/4 cup fresh parsley leaves
• 1 lemon, juice and zest of
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
Directions
1. Put the first 6 items in a food processor and whiz to a chunky paste.
2. Tip onto a floured surface and mould into 4 burgers (or 6 for children).
3. Depeninding on the ingredients you use/omit you may need to add flour to bind them
better.
4. Burgers can be frozen at this stage.
5. Dust with flour and either fry in the olive oil for 2 mins each side or brush with oil and grill
for 8 - 10 mins each side serve as desired.
6. Goes well in a burger bun with sour cream and salad.
Portions : 4

Recipes 2 Page 2815

10:07 PM
Ingredients
• 4 cups fresh broccoli florets
• 2 Tablespoons slivered almonds
• 1 Tablespoon butter
• ¾ teaspoon ground ginger
• ¼ teaspoon salt
Directions
2. Combine all ingridients in Medium or Large microwave Steam bag.
3. Seal bag and shake to mix ingredients.
5. Thaw.
6. Place bag in microw ave.
7. Cook on full pow er for 2 ½ - 3 minutes. Use shorter time for a crisper, yet
tender result.
8. Allow bag to stand 1 minute before handling. Gently shake bag to distribute
butter and seasonings. Carefully open bag and serve.

Recipes 2 Page 2816

Honey Granola
10:09 PM
Honey Granola
Ingredients
• 3 cups dry oatmeal
• 1/2 cup margarine (1 stick)
• 1/2 cup honey
• 1/2 cup each nuts and dried fruit(optional)
Directions
1. First melt the margarine in a 3-quart saucepan over medium heat. Add the
honey and salt. Honey is easiest to measure in a w ell oiled measuring cup.
Otherw ise, just scoop the last of it out of the cup w ith a clean finger or
spoon. Heat the honey briefly w ith the margarine and then add the oatmeal.
Stir it up nicely. It smells really good. Turn the mixture onto an ungreased
cookie sheet, the kind w ith shallow sides; a large 9 by 13-inch pan w orks
w ell too. Spread the granola out evenly and bake it at 375° for 10 minutes.
It should be a toasty brown. Now remove it from the oven and allow it to
cool and crisp up right there in the pan. Store it in a clean coffee can or
sealed canister. Add the nuts and dried fruit, if you are using them, w hen the
granola is cool. Serve it w ith milk like regular cereal, or if you are hankering
for a divinely inspired treat, get a big bow l of plain yogurt, and sprinkle a
large handful of granola on top of it. Mmmmmmmm, very tasty. Sliced
bananas are good w ith this too.

Recipes 2 Page 2817

Maple Corn Bread
10:10 PM
Maple Corn Bread
Ingredients
• 1/4 cup corn meal
• 1/2 T. baking pow der
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 3 T. canola oil
Directions
1. In a bowl, combine flour, corn meal, baking powder and salt. In a separate
bowl, beat egg, milk, syrup and oil. Stir into dry ingredients, just until
moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for
20 to 22 minutes. Cut into squares. Serve warm. To freeze: Remove corn
bread from pan. While still warm, wrap loaf in extra heavy foil. Or, place
individual pieces in sandwich bags and freeze together in a gallon freezer
bag. Label and freeze.
2. To serve: Thaw and serve. Heat briefly, if desired.

Recipes 2 Page 2818

10:13 PM
Ingredients
• 30 gingersnaps, divided
• 1 cup cooked or canned pumpkin
• 1/3 cup toasted chopped pecans
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla
• Pinch ground cloves
• 1 quart low-fat vanilla frozen yogurt, softened
Directions
1. Crush 20 gingersnaps into coarse crumbs; press into bottom of a 9-inch pie
plate.
2. In large bow l, combine pumpkin, pecans, sugar, cinnamon, salt, ground
ginger, nutmeg, vanilla and cloves; fold softened frozen yogurt into pumpkin
mixture w ith a rubber spatula. Spoon yogurt mixture carefully into pie plate,
spreading to the edges. Use the remaining 10 gingersnaps to decorate by
breaking them in half and placing end-to-end around the edge of the pie.
Cover w ith plastic w rap and freeze.
3. Remove from freezer a few minutes before serving.
Portions : Serves 8

Recipes 2 Page 2819

10:14 PM
Ingredients
• 1 pound salmon fillets, trimmed
• 1/2 cup finely ground cracker crumbs
• 1 egg
• 1 teaspoon dried dill weed leaves
• 1/2 cup chopped green onions (scallions)
• Salt and pepper to taste
• Dash cayenne pepper
Directions
1. Cut the salmon into 2-inch cubes and place in a food processor or chop
coarsely by hand. Chop the salmon the consistency you prefer, I like to taste
the salmon chunky in the cakes as opposed to finely chopped.
2. In a bowl, combine the salmon, cracker crumbs, egg, dill, lemon juice, red
pepper, and green onions, mixing gently only blended. Season with salt and
pepper and cayenne. Form the mixture into 3-inch patties about 1-inch thick.
3. To Prepare and Eat Now: Heat a large non-stick skillet coated with non-stick
cooking spray over medium heat and cook for about 3 minutes on each side
or until golden brown. Do not overcook. Serve with Chili Sauce.
4. To Freeze: Wrap patties individually in plastic w rap and transfer to zip top
freezer bags, label, and freeze. Recommended freezing up to 1 month.
5. To Prepare After Freezing: Remove from freezer to defrost or cook frozen on
low heat in non-stick skillet coated with non-stick cooking spray about 5 to 7
minutes on each side until cooked through. Once defrosted, cook on medium
to brown sides, but don't overcook the salmon. Can reheat in the microwave.
6. Chili Sauce
7. 1/4 cup light mayonnaise
8. 1/3 cup chili sauce
9. 1 tablespoon prepared horseradish
10. 1 tablespoon lemon juice
11. Dash hot sauce
12. In a small bow l, combine mayonnaise, chili sauce, horseradish, lemon juice,
and hot sauce, mixing w ell.
Portions : Makes 6 to 8 servings

Recipes 2 Page 2820

10:16 PM
Ingredients
• 2 medium to large sweet potatoes (about 1 to 1 ¼ lbs
total),peeled and cut into bite size pieces
• 1 medium Granny Smith apple, cored and diced into
small (¾ to 1 inch) pieces
• 2 Tablespoons dried cranberries
• 1½ Tablespoons butter
• 1 rounded Tablespoon brown sugar
• ¾ teaspoon salt
• ½ teaspoon cinnamon
Directions
2. Combine all ingridients in Medium or Large microwave
Steam bag.
3. Seal bag and shake gently to combine ingredients. Pat
ingredients into single layer.
5. Place bag in microwave.
6. Cook on full power for 9 minutes(Medium bag) or 8
minutes (Large bag), or until sweet potatoes are tender.
If needed, continue microwaving at 30-second intervals
until sweet potatoes are tender.
7. Allow bag to stand for one minute before handling. Shake
gently to distribute ingredients. Carefully open bag and
serve.

Recipes 2 Page 2821

10:32 PM
For these pancak es, I've added freshly grated orange peel to ramp up the fresh
orange taste and spiced the batter lightly with cinnamon, nutmeg, and cloves. I prefer
the spice to be just an accent to the orange, not overwhelming, so if you want really
spicy pancak es, you'll have to add more.
1 cup unbleached flour

1 1/4 cups whole wheat flour (I used white whole wheat; ww pastry flour is another good option)
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon orange rind (freshly grated orange peel)
1/4 cup golden raisins (optional)
Spray a non-stick frying pan or griddle lightly with canola oil, and begin
heating it on medium-high. Meanwhile, mix all the dry ingredients (flours
through cloves) and add the rind, juice, and raisins to a well in the center. Mix
briefly, just until combined (a few lumps are okay).
When the skillet is hot, drop the batter by quarter-cupfuls and cook until the
tops are beginning to bubble. Turn and cook a couple more minutes until the
underside is golden and the inside is cooked. Serve immediately.
Makes about 10 pancakes. Each one contains 121 Calories (kcal); trace Total Fat;
(2% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 269mg
Sodium; 2g Fiber.
Without raisins: 109 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein;
24g Carbohydrate; 0mg Cholesterol; 268mg Sodium; 2g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/golden-pancakes.htm>
Recipes 2 Page 2822

10:39 PM

3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste
Spray the bottom of a pressure cooker or Dutch oven with oil. Sauté the
onions for about 5 minutes, scraping the bottom of the pan often, until they
begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more
minutes.
Add the peas to the pot. If you're using a pressure cooker, add 6 cups of
water; for regular cooking, add 8 cups water. Stir in the potatoes, bay leaf,
celery seed, basil, and thyme.
For pressure cooking: Seal the cooker and bring to high pressure. Lower heat
and cook at high pressure for 6 minutes. Remove from heat and allow the
pressure to come down naturally. If beans are not completely cooked, cover
loosely and cook (without pressure) until they reach the desired tenderness.
For regular cooking: Bring to a boil, cover, and cook over very low heat for 1
1/2 to 2 hours until peas are soft and disintegrate when stirred.
For both methods: When the beans are done, add the liquid smoke, salt, and
pepper. Check the seasoning and add more herbs if necessary. Cook several
minutes uncovered to thicken (or add water to thin). Serve with warm whole-
grain bread.
Makes about 8 servings, and tastes even better the next day!
Carbohydrate; 0mg Cholesterol; 565mg Sodium; 15g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/hearty-split-pea-soup.htm>
Recipes 2 Page 2823

10:42 PM
1 pound firm or extra-firm tofu

1/4 cup warm vegetable broth
1 tbsp. Shao Hsing wine, or dry sherry
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up to one tablespoon)
2 tablespoons black rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shao Hsing wine, or dry sherry
2 tablespoons agave nectar or sugar
1 teaspoon chili garlic paste (up to 2 teaspoons)
6 large cloves garlic, minced (up to 1 head)
1 bunch green onions
8 fresh water chestnuts
2 tsp. cornstarch dissolved into 2 tsp. water
Cut the tofu widthwise into 1/2-inch slices. Then cut each slice widthwise into
1/2-inch by 1 1/2-inch sticks. Put the pieces in a ziplock bag and add the
vegetable broth, 1 tbsp. wine, and 1 tbsp. soy sauce. Let it marinate, turning
the bag every few minutes, while you prepare the vegetables and sauce.
In a small bowl or measuring cup, mix together the vinegars, 2 tbsp. soy
sauce, 1 tbsp. wine, agave nectar or sugar, chili garlic paste, and sesame oil.
Set aside.
Peel and slice the water chestnuts and cut each slice into shreds, about three
pieces per slice. Slice the green onions thinly, separating the dark green tops
from the light green and white parts.
Spray a large non-stick skillet with oil, and heat it over medium-high heat. Add
the light-colored scallion slices, the garlic, and the ginger, and stir-fry for 1-2
minutes. Remove from the skillet and set aside.
Spray the skillet again, and add the tofu and its marinade to the pan, making
sure the tofu is in a single layer. When the marinade has evaporated, carefully
turn the tofu (which should be light brown on the bottom) and cook the other
side until brown. Add the green onion mixture back to the pan and cook,
stirring for another minute.
Add the water chestnuts and sauce and bring to a boil. Add cornstarch and
water and simmer until thickened and glossy. Remove from heat and garnish
with green onion tops.
Makes 4 servings. Per serving: 167 Calories (kcal); 5g Total Fat; (28% calories from
fat); 10g Protein; 20g Carbohydrate; 0mg Cholesterol; 471mg Sodium; 1g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/sichuan-tofu.htm>
Recipes 2 Page 2824

10:44 PM
1 package (14-16 ounces) firm or extra-firm tofu, frozen and thawed (see
note)
1 bell pepper, coarsely chopped (I used 1/2 red and 1/2 green)
1 carrot, coarsely chopped
3 cups eggplant, coarsely chopped (about 1 small globe or two Japanese
eggplants)
1 cup mushrooms, coarsely chopped
1/2 cup white wine (see note)
1 cup vegetable broth (I used fatfree "chicken-style" bouillon)
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes, canned
1 teaspoon basil
1 1/2 teaspoons oregano
1/2 teaspoon thyme
generous grating of fresh black pepper
Defrost the tofu and squeeze as much liquid as possible out of it. Squeeze it
gently so that it doesn't tear. A little liquid left inside will not hurt this dish. Cut
into cubes about 1/2-inch thick. (Frozen tofu tends to expand when cooked,
so err on the side of smallness.)
Spray a large non-stick pot with olive oil and saute the onion until it begins to
turn golden. Add the rest of the vegetables, cover, and cook for about 5 more
minutes at medium heat, stirring every minute. Add tofu and the white wine,
and cook uncovered for about 1 minute.
Combine the broth and the tomato paste and stir until smooth. Add it, the
tomatoes, and all remaining ingredients to the pan. Stir well and turn heat
very low. Cover and cook, stirring occasionally, for 30 minutes.
Serve over spaghetti squash, pasta, rice, or potatoes.
Makes about 6 servings, each containing 142 Calories (kcal); 4g Total Fat;
(25% calories from fat); 9g Protein; 18g Carbohydrate; 0mg Cholesterol;
Notes:
I freeze tofu the quick and easy way. I simply take the unopened box of tofu
and put it in the freezer for at least 24 hours. When I'm ready to use it, I either
put it in the refrigerator overnight to thaw or thaw it in the microwave. Then I
remove it from the water and gently squeeze it between my hands to get out
as much water as possible. (You will be amazed how much there is!) This is a
great way to use tofu that is about to reach its expiration date; it will stay good
in the freezer for months.
The white wine gives this dish a great flavor, but if you don't have any, a light
red wine will do. If you don't want to use alcohol, substitute the same amount
of vegetable broth.
Finally, you can substitute the frozen tofu with baked or pan-fried tofu if you'd
like, but frozen tofu is much easier.
Pasted from <http://blog.fatfreevegan.com/printer/tofu-cacciatore.htm>
Recipes 2 Page 2825

Pumpkin Spice Bread
10:45 PM
Pumpkin Spice Bread
When cooking this for other people, I usually use a little oil, as noted in the recipe
below. It makes the loaf lighter and less likely to sink in the middle. But you can
make it completely fat-free and still have a tasty treat.
Wet ingredients:
1 cup sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup canola oil (or apple sauce)
1/4 cup apple sauce
1/2 cup water
1 tablespoon Ener-G Egg Replacer mixed well with 4 tablespoons water
Dry ingredients:
1 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 - 1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 F. Oil 1 regular sized loaf pan or 4 small ( approximately
3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
Combine the wet ingredients in a medium-sized mixing bowl and blend well.
In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry,
and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and
place on the center rack of oven. Bake until a toothpick inserted in the middle
comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans,
and 60-70 minutes for one large loaf. Allow to cool before removing from
pan. Makes 8 servings.
Each serving, with oil and 1/4 cup pecans, contains: 318 Calories (kcal); 10 g Total
Fat; (26% calories from fat); 3 g Protein; 57 g Carbohydrate; 0 mg Cholesterol; 237
mg Sodium; 1 g Fiber.
Each serving, without oil and with 1/4 cup pecans, contains: 264 Calories (kcal); 3 g
Total Fat; (8% calories from fat); 3 g Protein; 59 g Carbohydrate; 0 mg Cholesterol;
237 mg Sodium; 2 g Fiber.
Each serving, without oil or nuts, contains: 239 Calories (kcal); trace Total Fat; (0%
calories from fat); 3 g Protein; 58 g Carbohydrate; 0 mg Cholesterol; 237 mg Sodium;
1 g Fiber.
Pasted from <http://blog.fatfreevegan.com/printer/pumpkin-bread.htm>
Recipes 2 Page 2826

10:46 PM
Farm Cookbook:
1/2 cup flour
1/2 tsp. salt
dressing.
Recipes 2 Page 2827

10:48 PM
Recipe by: FRESH FROM THE VEGETARIAN SLOW COOKER, by Robin
Robertson
Crockpot Size: 4-6 qt
Cook Time: 6-8 hrs
Setting: Low
Serves: 6
2 tablespoons water
3 shallots, chopped
1 large carrot, halved lengthwise and thinly sliced into half moons
1 large fennel bulb, stalks discarded, diced
1 lb. small red potatoes, quartered
1 small red bell pepper, seeded and cut into 1" pieces
1 nine-ounce pkg frozen artichoke hearts, thawed
1 14.5-ounce can diced tomatoes, drained
1 15.5-ounce can of chickpeas, drained & rinsed
1/3 cup white wine
1& 1/2 cups vegetable stock
1 teaspn minced fresh thyme leaves, or 1/4 teaspn dried
1 teaspn minced fresh oregano leaves, or 1/4 teaspn dried
1 large bay leaf
1) Heat the 2 tbsp. water in a medium-sized skillet over medium heat. Add the
shallots and carrot, cover, and cook until softened, about 5 minutes. Add the
garlic and cook, stirring, for 30 seconds.
2) Transfer the cooked vegetable mixture to a 4-6 quart crock pot. Add the
fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine,
stock, dried thyme and oregano (if using), and bay leaf; season with salt and
pepper. Cover and cook on low for 6-8 hours.
3) If using fresh herbs, add them a few minutes before the end of the cooking
time. Remove and discard the bay leaf before serving.
Recipes 2 Page 2828

10:49 PM
1 medium onion, finely diced
1 small red, orange, yellow, or green pepper (I used all four), diced
1 medium carrot, shredded (or finely diced)
1 large sweet potato, diced
1 15 oz. can black beans, drained
1 14.5 oz. can diced tomatoes
2 cups water
2-tbsp. Pickapeppa sauce (adds a wonderful, distinct flavor)
Juice from one lime
Dump all ingredients, except for the lime juice, into your pressure
cooker. Seal, and bring to high pressure. Cook for 3 - 5 minutes, turn off heat
and allow the pressure to come down naturally. Add lime juice just before
serving.
Posted by Sandie to www.vegsource.com
Pasted from <http://www.fatfreevegan.com/pressure/black-bean.htm>
Recipes 2 Page 2829

10:51 PM

You need to use a truly non-stick sk illet to mak e the omelette come out of the pan
intact. Be sure to oil it and have it hot before you pour the batter into the pan. If the
unfortunate happens and your omelette stick s, open-faced omelettes taste good, too!
6 ounces (1/2 package) lite silken tofu (or regular extra-firm silken tofu)
1 tablespoon soymilk
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
1/4-1/2 teaspoon salt, or to taste
1 pinch chipotle pepper or smoked paprika (optional)
Also needed:
Omelette filling of choice (have filling warm or at room temperature)
Blend together all ingredients until smooth. (I use a Magic Bullet blender, but
you may use any small blender or hand blender. To use a larger blender, you
may have to make a double batch.)
Spray a large non-stick skillet with olive oil and heat on medium-high until
very hot. Pour the batter into the center of the skillet in a circular pattern
about 6-8 inches across, and use a spoon or spatula to smooth over the
top. Place your filling ingredients over the batter, and reduce the heat to low.
Cover and cook for about 2-4 minutes, checking often to see if it's
done. When the edges have dried out, lift a small section with a spatula and
check to see that the omelette is set. It will be golden in color, but not
browned. When it's ready, loosen the omelette by sliding the spatula under it
from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and
serve hot.
I filled my omelette with sautéed mushrooms and fresh spinach and topped it
with a little of the chipotle remoulade leftover from the black-eyed pea
cakes. Mmmmm! It was one of the best breakfasts I've ever had.
Makes one serving. Without filling, this provides 157 Calories (kcal); 4g Total
Fat; (22% calories from fat); 15g Protein; 16g Carbohydrate; 0mg Cholesterol;
Pasted from <http://blog.fatfreevegan.com/printer/omelette.htm>
Recipes 2 Page 2830

10:53 PM
Beans
2 quarts water
1 tablespoon table salt (Alanna says it's essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size
pieces
Bring the water to boil in a large pot. While it's heating, cut up
the beans. Add the salt and beans to the boiling water. Cover
and cook for 6 minutes. Drain beans in a colander, and then
spray for a minute with cold water to stop the cooking. Let them
drain in the colander, shaking every now and then to get off all
the water.
Sauce
10 ounces mushrooms (I used a combination of regular button

mushrooms and shiitake)
generous pinch cayenne pepper (had to add it for the New
Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
1 tablespoon dry sherry (Alanna's brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the

mushrooms into pieces. Spray a non-stick pan with canola oil
and heat it. Add the mushrooms, garlic, cayenne, salt, and
pepper. Cook until mushrooms are very soft and exude their
juices. Whisk the flour into the vegetable broth and add to the
mushrooms along with the sherry. Simmer, stirring, until
mixture thickens. Add the soy creamer and simmer until thick,
about 5 to 10 minutes. Adjust the seasonings and stir in the
beans.
Topping
1 1/2 slices whole grain bread

1 tablespoon Earth Balance margarine (the best tasting
margarine in the world and no trans-fat)
1/8 teaspoon salt
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food

processor and pulse until crumbly. Pour into a bowl and add
the onions. Stir to combine.
To assemble:
Put the green beans into an oiled casserole dish and top with
the onion mixture. Bake at 425 F for about 15 minutes. If you
are not serving this right away, refrigerate the topping
separately. Bring to room temperature before sprinkling the
Recipes 2 Page 2831

until hot throughout.
Pasted from <http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-

casserole.html>
Recipes 2 Page 2832

10:55 PM
16 ounces extra firm tofu, drained

soy sauce
1 cup (about 1 ounce) dried, sliced shiitake mushrooms
1 1/2 cup boiling water
1/4-1/2 teaspoon red pepper flakes
1 tablespoon fresh finely minced garlic (about 3 cloves)
3 tablespoons fermented black beans*
1/2 red bell pepper, cut into thin strips
1/4 teaspoon soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon cold water
3 scallions, green parts only, thinly sliced
Preheat oven to 425F. Cut the block of tofu in half lengthwise and then slice
each half into approximately 8 slices about 1/2-inch thick. Brush each slice
with soy sauce on both sides and place on a baking sheet. Bake until light
brown, about 15 minutes, and then turn over and cook for another 10 minutes.
Remove from oven and set aside.
While the tofu is baking, pour the hot water over the sliced shiitake
mushrooms. (If you don't have sliced mushrooms, use whole ones and slice
after rehydrating.) Allow them to soak until soft. Leave the mushrooms in the
soaking liquid and set aside until needed.
Spray a wok or large non-stick skillet with a little canola oil and place over
medium-high heat. Add the garlic, black beans, and red pepper, and stir-fry
for about 1 minute. (*See note below.) Add the red pepper strips and cook for
another minute. Stir in the mushrooms, along with their soaking liquid, and
add the tofu and soy sauce. Let simmer for about 10 minutes to allow the tofu
to absorb the flavors. Then stir in the corn starch mixture and stir until
thickened. Add the sliced green onions and sesame oil and serve immediately
over rice. Makes 4 servings.
*I used black beans that were packed in oil and pressed them lightly to
remove as much of the oil as possible. If you are using the type of fermented
black beans that are packed dry, you may want to lightly crush them before
adding them to the skillet. Also, adding a little water or oil to the skillet will
make stir-frying them with the garlic easier.
(adapted and re-adapted from Revolutionary Chinese Cookbook: Recipes

from Hunan Province)
Pasted from <http://blog.fatfreevegan.com/printer/home-style-tofu.htm>
Recipes 2 Page 2833

Tvp Burgers
10:16 PM
T v p Burgers Recipe #283699
I found this on the Bob's Red Mill website, it looks tasty good!
by Bealicious
1 cup textured vegetable protein (Textured Vegetable Protein)
1 teaspoon sea salt
1/2 teaspoon ground oregano, Mediterranean
1/2 teaspoon ground marjoram
2 tablespoons finely chopped green onions
1 tablespoon dried parsley flakes
1. In a medium sized mixing bowl combine the boiling water with the
TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in
the grated carrot, chopped celery, chopped green onion and parsley
flakes. Blend together well with hands. Mix in the vital wheat gluten
flour to make a firm mixture.
2. Divide mixture into 6 equally shaped balls and flatten to form patties
(about 4" wide).
3. Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes
each side over medium low heat until browned.
4. Serve with fresh sautéed mushrooms to make "mushroom burgers".
Recipes 2 Page 2834

Chickpea Cutlets
10:19 PM
Chickpea Cutlets Recipe #283551
This is from Veganomicon By Isa Chandra Moskowitz and Terry Hope
Romero
by emily.soulliere
1 cup cooked chickpeas
1/2 cup plain breadcrumbs
2 garlic cloves, pressed or grated
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
olive oil, for pan frying
1. Mash the chickpeas and oil together until no whole chickpeas remain.
Add remaining ingredients and knead for 3 minutes until strings of
gluten have formed. Preheat large nonstick skillet over medium heat.
Divide dough into four equal pieces. Flatten each piece and stretch to
roughly 4" x 6" Add a thin layer of olive oil to to the pan. Place cutlets in
the pan and cook on each side for 6 to 7 minute They are ready when
lightly brown and firm to the touch.
Recipes 2 Page 2835

Grilled Balsamic Portobello Mushroom Burger Recipe
10:21 PM
Grilled Balsam ic Portobello Mushroom Burger Recipe #282758
This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a
nice complement to the mushrooms.
by blucoat
1¼ hours | 15 min prep | 4 burgers
4 large portabella mushrooms, 5 inches in diameter
1/2 cup water
1 tablespoon sugar
1/4 teaspoon cayenne pepper (optional)
1. Clean mushrooms with a damp cloth and remove their stems. Place in a
glass dish, stem (gill) side up.
2. To prepare the marinade, in a small bowl whisk together the vinegar,
water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade
over the mushrooms. Cover and marinate in the refrigerator for about 1
hour, turning mushrooms once.
3. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away
from the heat source, lightly coat the grill rack or broiler pan with
cooking spray. Position the cooking rack 4 to 6 inches from the heat
source.
4. Grill or broil the mushrooms on medium heat, turning often, until
tender, about 5 minutes on each side. Baste with marinade to keep from
drying out. Using tongs, transfer the mushrooms to a plate and serve
immediately.
Recipes 2 Page 2836

Recipe Makeover-Vegan Lasagna
10:23 PM
Recipe Makeover-Vegan Lasagna Recipe #279709
I am taking a "Healthy" Cooking class, sponsored by the university where I
work. One assignment was to make-over a recipe to be more health conscious.
Because I am a vegan, and unfortunately can't eat many of the dishes prepared
in the class each week, I decided to make over the recipe VEGAN. The original
recipe was a lasagna with a meat and cheese layer. I have substituted the full
fat ricotta cheese layer with my Tofu Basil Ricotta and the "meat" layer with a
vegan version of my grandmother's homemade ravioli filling (traditionally a
mixture of ground beef, pork sauted with onions, garlic, spinach and spices)
This was also the first time I used the "no-bake" lasagna noodles! : >
by Kozmic Blues
1 (9 ounce) box no-boil lasagna noodles
5 cups marinara sauce, homemade (or your favorite)
For the ricotta layer
1 lb firm tofu, drained and pressed
1/4 teaspoon salt
10 fresh basil leaves, chopped fine
fresh black pepper, to taste
for the meat
1/2 onion, chopped
2 tablespoons italian seasoning (to taste)
crushed red pepper flakes, to taste (optional)
1 cup textured vegetable protein (TVP)
1 cup hot vegetable stock
2 tablespoons tamari or Braggs liquid aminos
1 (10 ounce) package frozen spinach, thawed and
drained
2. For the Tofu Ricotta (see also my recipe 279343):.
3. In a large bowl, mush the tofu up with your hands, till it's crumbly.
4. Add lemon juice, garlic, salt and pepper and basil.
5. Mush with hands again, this time you want it to get very mushy so
squeeze through your fingers and mush until it reaches the consistency
of ricotta cheese. May take 2-5 minutes.
6. Add olive oil, stir with fork (olive oil is sticky).
7. Add nutritional yeast and combine all ingredients well.
8. Cover and refigerate until ready to use.
9. For the "meat" layer:.
10. In a large pan over medium heat, saute the chopped onions in the olive
oil until slightly tender.
11. Add garlic and saute until fragrant.
Recipes 2 Page 2837

to coat onions/garlic evenly.
13. Next add the dried textured vegetable protein (TVP). It will begin to
absorb ALL the liquid in the pan.
14. Add a spash or two of the vegetable stock and stir to coat all the TVP
with the garlic/onions.
15. Next add the tamari, which will give the TVP it's darker color.
16. Stir to coat, add the nutritional yeast then slowly add the vegetable
broth, and slowly stir as the liquid absorbs.
17. Lower the heat and let simmer for 5-7 minutes.
18. Add the chopped spinach and stir to incorporate evenly.
19. Keep mixture on low until ready to assemble.
20. Layer you lasagna as you wish.
21. If using the "no boke" noodles, be sure to use plenty of sauce on each
layer to soak into the dry sheets.
22. 1-2 cups sauce on the bottom of pan, layer of dry noodles, layer of 1/2
"meat" spinach mixture, layer of sauce.
23. Then layer of noodles, layer of vegan ricotta, layer of sauce.
24. Layer of noodles, layer of second 1/2 of "meat" spinach mixture, layer of
sauce, then top with noodles and sauce.
25. Cover with foil and bake in oven for 1 hour.
26. Remove and let sit for 20 minutes before serving.
27. Can be topped with vegan "parmesan cheese".
Recipes 2 Page 2838

Healthier Potato Quiche Crust
10:29 PM
Healthier Potato Quiche Crust Recipe #278327
This simple potato slice crust works well with a variety of quiches. Use with
unpeeled potatoes; and the recipe is for a 9-inch deep dish crust.
by WV Mermaid
5 min | 5 min prep | SERVES 5 , 9 inch
2 medium potatoes, scrubbed (unpeeled is fine)
nonstick cooking spray
1. Use nonstick cooking spray to coat a 9-inch deep dish pie pan.
2. Slice the unpeeled potatoes 1/4" thick, and arrange the slices in a single
layer over the bottom and sides of the pan to form a crust.
3. Pour the quiche mixture into the crust.
4. Spray the exposed edges of the potatoes lightly with cooking spray
before baking the quiche at the temperature and time called for.
Recipes 2 Page 2839

Gnocchi
10:30 PM
Gnocchi Recipe #277898

Y um! That is all!
by Vittoria2008
2 cups mashed potatoes (cold)
1-1 1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon italian seasoning
1 teaspoon onion salt
1. In large bowl, combine all ingredients and mix into a soft dough.
2. Turn dough out onto a floured surface and knead 20 times.
3. Divide dough into fourths and roll each quarter into a 12 inch long
rope.
4. Cut each rope into ½ inch pieces, and set on a floured surface.
5. Bring a large pot of salted water to a boil.
6. Roll each piece of dough across the tines of a fork to get groves on it
and drop it into the pot of water.
7. Cook gnocchi until it floats to the top.
8. Drain and serve
Recipes 2 Page 2840

Okara "crab" Cakes
10:32 PM
Okara "crab" Cakes Recipe #27 7484
This recipe comes from Fatfree Vegan Kitchen. I was looking for recipes to use
Okara after I received my soymilk maker and this is one that I found. Use a
food processor to chop of the vegetables quickly. I've also let the mixture rest
overnight with no problems. Prep time includes the 10 minutes to rest the
mixture. Now, you won't mistake these patties for real Maryland Crab Cakes
by any means. But, if you're looking for something a little different, you may
find these are a good option.
by Ms*Bindy
1 hour | 25 min prep | 7 patties
1-2 slice whole wheat bread, broken into pieces
1/2 cup celery, minced
2 carrots, minced
1/2 green pepper, minced
1/4 cup parsley, chopped
2 cups okara (or amount from one batch of soymilk)
1/2 cup quick-cooking oatmeal (not instant)
1-2 tablespoon Old Bay Seasoning
1 teaspoon nori (or other flaked sea vegetable)
1. Whirl the bread in a food processor into fine crumbs.
2. Place the crumbs on a baking sheet and toast in oven for about 8
minutes, or until dry and toasty. Remove and set aside for later.
3. In a non-stick skillet, cook the celery, onion, carrot, pepper and parsley
until softened (about 5 minutes.).
4. In a large bowl, combine the okara, sauteed veggies, oatmeal and
seasonings. Mix well and let rest for 10 minutes.
5. Preheat oven to 350°F Use 1/3 cup (packed) to form 7 patties about 3
inches across and 1/2 inch thick. Coat the patty with the toasted bread
crumbs and place on a greased baking sheet.
6. Bake 15 minutes. Carefully turn over the patties and bake for another
15-20 minutes.
Recipes 2 Page 2841

From Scratch Pizza Sauce
10:33 PM
From Scratch Pizza Sauce Recipe #273190
This came from the "Tightwad Gazette."
by Earth Lawyer
20 min | 10 min prep | 1 pizza
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/8 teaspoon pepper
1. Mix all ingredients together.
2. Heat on low until hot.
3. Spread on pizza crust (homemade or Boboli variety) and enjoy!
Recipes 2 Page 2842

Pan Seared Orange Tofu
10:35 PM
Pan Seared Orange T ofu Recipe #266653
Make sure to drain the tofu first!
by hipbonez
35 min | 20 min prep | SERVES 2 -3
1 (14 ounce) package firm tofu, pressed and drained
3 tablespoons sherry wine
1 orange, juice of (watch out for pits)
2 tablespoons low sodium soy sauce
1 teaspoon sugar (or other sweetener)
1/2 teaspoon hot sauce (or chili paste)
2-3 tablespoons olive oil (or sesame oil)
1. Slice tofu into triangles after drained.
2. Mix sherry and corn starch well.
3. Add orange juice, zest, soy sauce, sugar, hot sauce, and garlic; whisk
together.
4. Dip tofu in marinade and put in a small shallow dish.
5. Once all are dipped, poor marinade evenly over tofu and cover.
6. Marinade for at least one hour.
7. Heat oil in skillet.
8. Pan sear tofu triangles on both sides until your liking of crispiness.
Recipes 2 Page 2843

Tofurkey (Tofu Turkey)
10:37 PM
T ofurkey (Tofu Turkey) Recipe #264097
Adapted from How It All Vegan!
by Lfla
1¼ hours | 10 min prep | SERVES 4 -5 , 10 slices
1 1/2 cups boiling water
1 1/2 teaspoons dried dill
1/2 teaspoon dried rosemary
1/2 teaspoon salt (scant)
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon pepper
1-4 garlic clove, thinly sliced
1 lb firm tofu
2. In a large bowl, prepare the marinade by whisking together all the
ingredients except the tofu. Set aside.
3. Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu
will give you about 10 slices).
4. Lay each slice on a cookie sheet or a lasagna pan, cover with marinade,
and let sit in the refrigerate for at least an hour -- the longer, the better.
Turn the slices over a few times as they marinate.
5. Bake for 1 hour, turning slices over after 30 minutes.
6. To serve, fry cutlets on a nonstick frying pan until both sides are
browned.
Recipes 2 Page 2844

Pan-Seared Tofu in Orange Peanut Sauce
10:40 PM
Pan-Seared T ofu in Orange Peanut Sauce Recipe #260903
I got this recipe from the Taste of Thai website, for use with their Peanut
Sauce Mix, and have modified it a bit. It is so good - even my husband will
eat tofu if we make this!
by Katie Z
1 lb extra firm tofu
1 bunch scallions
1 cup orange juice
1 (3 1/2 ounce) packet peanut sauce mix
1 cup cherry tomatoes, halved
1. Drain tofu. Cut the block into smaller sections, and press out the
excess water by placing a double layer of paper towel both
underneath and above.
2. Cut the tofu sections into bite sized pieces.
3. In a large skillet, heat the oil over medium high.
4. Add the tofu, making sure that they are in a single layer with some
room in between. If you need to, do this in two or more batches. Sear
the tofu and cook until golden brown on both top and bottom (don't
flip until golden!).
5. Drain the pieces on a paper towel, removing as much excess oil as
you can.
6. While tofu is browning, chop up the scallions. Reserve 2 tablespoons
of the darkest green for garnish.
7. After tofu is finished, add another teaspoon of oil if necessary and
saute the scallions 1-2 minutes. Add the orange juice and peanut
sauce mix and bring it all to a boil. Then simmer for another minute.
8. Add tofu and tomatoes, shirring to coat with sauce and heat through.
9. Best served over jasmine rice or rice noodles. We have used both and
it is excellent!
Recipes 2 Page 2845

Seriously Simple Black Beans
10:49 PM
Seriously Sim ple Black Beans Recipe #260506

I love healthy food and don't have a lot of time to cook during the week, so I
make a huge batch of this for dinners all week. I eat it pretty much every week
night with brown rice, cornbread, and veggies.
by Mrs. McSmith
35 min | 15 min prep | SERVES 8 , 8 cups
8 cups presoaked black beans
1 yellow onion
4 tablespoons garlic
1 tablespoon salt
1/2 tablespoon garlic powder
1/2 bunch fresh cilantro
1. Simmer beans in water with salt, garlic powder, and crushed red pepper
until tender then drain excess water.
2. Sautee garlic and onions in olive oil until caramelized.
3. Add caramelized onions and garlic and chopped cilantro.
4. Serve over rice and enjoy.
Recipes 2 Page 2846

Chili Chickpea Roast
10:51 PM
Chili Chickpea Roast Recipe #260159
This dish is wonderfully spicy without being too hot. I can happily eat it by
itself but it also goes really well with steamed green veggies and pasta or rice.
by Kitzy
2 onions
1 small green bell pepper
3 garlic cloves
2 (400 g) cans chickpeas
115 g breadcrumbs
hot red pepper sauce
1. Preheat the oven to 180C/350F/gas mark 4.
2. Chop the onion, pepper and garlic, and saute for a few minutes until the
onion is transparent. Stir in the cumin, oregano and chili powder and
cook for a couple more minutes. Keep stirring to ensure that nothing
sticks to the pan. Remove from heat and set aside.
3. Drain the chickpeas and either mash them by hand or liquidise in a
blender. I always leave the mixture a little chunky to keep some texture.
4. In a bowl stir together the chickpeas, onion mixture, bread crumbs,
tomato paste and a few drops of hot sauce. Place this in a casserole dish
and bake for 30 minutes.
5. Serve hot and enjoy!
Recipes 2 Page 2847

Funtastic Fajitas
10:52 PM
Funtastic Fajitas Recipe #257867
I modified these from the wonderful cookbook "Fast & Fun Food." These
fajitas are low-fat, satisfying and oh-so-tasty, with so much juiciness that drips
out of the tortilla so you have to lick your plate!! Y ummm. Be assured, these
are fast- and fun!
by White Rose Child
1 1/2-2 cups seitan, sliced into small strips (see notes)
1 medium onion, sliced into 1/2 moons
1/2-1 green pepper, julienned
1 red pepper, julienned
2 tomatoes
1/8 teaspoon salt
1/4 teaspoon black pepper, to taste
1 1/2 tablespoons tamari
6 whole wheat tortillas
1. Heat about 1/4 cup of water (or you can use oil) in a skillet and add the
onion. Let it soften 3-5 minutes. If you want to use oil, you can then add
the seitan and brown it, but it adds fat and doesn't change the taste.
2. If using water, add the seitan and all remaining ingredients except the
tamari. Reduce heat to simmer, cover the pan and let cook 5 minutes.
3. There are two ways to warm the tortillas, which you'll find on the bag;
you can wrap them in foil and put in a 300 oven for 5-10 min, or you can
just pop them in the microwave wrapped in a tea towel. I use the nuke
box.
4. Tilt the skillet and add the tamari, where the juices pool at the bottom.
Let the juices mix together, then mix all the juices up with the
vegetables. Adjust seasonings to taste.
5. Place 1/6 of the mixture INCLUDING some juices! in each tortilla and
roll up with your favorite fajita method!
6. Enjoy with a side salad.
7. Notes: Try with different colors of peppers, and I like adding steamed
greens to mine. Y ou can use homemade seitan, or prepackaged
vegetarian mock-meat strips. If you have leftover filling, or want to take
it to work/school, the best way is to bring the tortilla and filling
separately.
Recipes 2 Page 2848

Butternut Squash With Garlic and Olive Oil
10:54 PM
Butternut Squash With Garlic and Oliv e Oil Recipe #256370

This is a delicious AND healthy way to prepare butternut squash. This is the
only way I will eat it! Y ou may need to adjust the amount of olive oil you use
depending on how big the squash is that you are going to use.
by Quistis145
1 butternut squash, average size
1. Preheat oven to 400°F.
2. Peel and cube squash.
3. In a large bowl mix minced garlic (i use a garlic press) and olive oil. Add
cubed squash and coat with the oil mixture.
4. Dump all ingredients out of bowl and in to a glass casserole dish. Any
size will do really but it will cook faster if it is more spread out.
5. Cook 40-45 minutes, stirring once or twice. Squash is done when it is
tender.
Recipes 2 Page 2849

Vegan Seitan Gyro W/ Cucumber Sauce
10:55 PM
Vegan Seitan Gy ro W/ Cucumber Sauce Recipe #252303

This is such a filling, hearty, flavorful meal that I can never get enough of.
It took a while to develop the cucumber sauce recipe, but I think I just
about nailed it!
by tendollarwine
For the sauce
1 cup soy yogurt, unsweetened
1/2 large cucumber, peeled and grated
1 tablespoon lemon juice, fresh
1 teaspoon dried dill weed
1/2 teaspoon salt
1 teaspoon turbinado sugar (to taste)
For the seitan
1 lb seitan, shaved into thin, bite-sized bits
1 teaspoon cumin
2 teaspoons oregano
1 pinch cinnamon
1 pinch nutmeg
1 pinch cayenne pepper
For the sandwich
2 small tomatoes, diced
1 onion, diced
3 cups lettuce, shredded
6 pieces pita bread, warmed
1. Peel and grate the cucumber. Put the grated cucumber into a strainer
and set in the sink for 10 minutes to drain.
2. Squeeze the cucumber to remove excess moisture and place into a
small bowl. Add the remaining ingredients and stir well to combine.
Cover and place in the fridge to let the flavors meld while you cook.
3. Heat the oil in a pan over medium heat. Add the seitan bits and
garlic and stir until the seitan begins to brown. Add all of the
seasonings and stir well. Sautee until the seitan is well cooked and
fragrant. Turn off the heat.
4. Assemble the sandwich with the shredded lettuce, diced tomatoes
and onions, cooked seitan and cucumber sauce. Eat open-face or fold
up and hold on tight!
Recipes 2 Page 2850

Pink Mediterranean Pasta Sauce
10:56 PM
Pink Mediterranean Pasta Sauce Recipe #248743
This is a truly delicious pasta recipe! It is quite fast and easy, and a wonderful
dish to serve to guests. Coarse salt is a must. Modified slightly from "The
Mediterranean Vegan Kitchen."
by White Rose Child
4 garlic cloves, pressed
1 lb tomatoes, chopped
1 large red bell pepper, chopped (about 8 oz.)
1/8-1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste
2-3 tablespoons vegetable stock (optional) or water (optional)
2 tablespoons fresh basil leaves, chopped
1 lb penne (a 450-500 g box- I mix regular and whole wheat, and I
think it tastes best that way)
coarse salt and black pepper, to serve
1. Y ou can make this sauce ahead of time, and it actually tastes better the
next day. Only cook enough pasta for the day you are serving it, and
serve any leftover sauce with freshly cooked pasta.
2. In a skillet, soften the onion in a little water over medium heat. Add the
oil and garlic, and saute them, stirring often, till they are starting to
caramelize.
3. Add the tomatoes, pepper, crushed red pepper and salt/pepper if
desired. Raise heat till juices are bubbling. Then turn it down to low and
simmer 15-20 minutes, till the bell pepper is well-softened.
4. In the meantime, start your pasta cooking in a large pot.
5. Transfer the mixture to a food processor and blend, adding a few
tablespoons of stock or water as needed to make a smooth sauce. Return
to the skillet, stir in the basil, cover and keep warm.
6. Drain pasta and return it to the pot. Pour in the sauce and stir to coat.
Serve with a sprinkle of coarse salt and freshly ground black pepper, and
a salad.
Recipes 2 Page 2851

Vegan Vegetable Pot Pie
10:58 PM
Vegan Vegetable Pot Pie Recipe #244225
Comfort food at its finest! I made this up in the fall of 2006 and it was my
favorite thing to make all winter long. Goes great with "Slop", which is
what I call a mixture of mashed potatoes, stuffing and canned green beans.
This is high carb heaven.
by tendollarwine
For the crust
1 3/4 cups all-purpose white flour
3/4 cup wheat flour
1 teaspoon salt
1/4 cup olive oil
1-2 cup warm water
For the filling
3 1/4 cups vegetable broth (which is 2 14oz cans)
1/2 cup all-purpose white flour
1 cup frozen corn
1 tablespoon dried basil
2 teaspoons garlic powder
1 teaspoon salt
1. In a large bowl, combine all of the dried ingredients for the crust.
2. Stir with a fork while slowly drizzling in the olive oil.
3. Then, ¼-½ c at a time, pour in the water and knead by hand until
you get a firm, moist dough.
4. Form into a ball, set it in a bowl and chill it in the refrigerator.
5. While the dough is chilling, preheat the oven to 400 degrees and
bring the broth to a boil in a saucepan.
6. Turn the heat to medium-low and slowly sift in the flour while
whisking the broth.
7. When the last of the flour is in, the broth should be much thicker.
8. Turn off the heat and set aside.
9. Take the dough out of the refrigerator and lightly dust the work
surface with flour.
10. Split the dough in half (slightly bigger chunk for the bottom crust).
11. Roll out the dough until it's 2-3 inches wider than the pie plate.
12. Lightly coat the plate in oil and dust with flour.
13. Lay the crust in the plate and make sure it is evenly covering the
plate.
14. Put the frozen vegetables into the pie in an even layer.
15. Cover with the gravy and sprinkle with the seasonings.
16. Roll out the rest of the dough and cover the pie.
17. Trim off the excess crust and seal shut by pressing with a fork all the
way around the edge.
18. Make a few puncture holes in the top of the crust to vent any steam.
19. Place the pie in the oven for 40 minutes, or until the edges are brown
and the top is dry.
20. Let cool for at least ten to fifteen minutes before cutting. This will
allow the gravy to thicken up a bit.
Recipes 2 Page 2852

let it cool for a while longer.
Recipes 2 Page 2853

Tasty Tofu Steaks
11:01 PM
T asty Tofu Steaks Recipe #236648
This is my favorite marinate for tofu-steaks :) - hope you'll like it, too!
by Veganized
1 day | 2 min prep | SERVES 2 -4 , 4 steaks
1 lb firm tofu, drained
Marinade
1 1/2 teaspoons marmite (yeast extract)
1 cup tomato sauce
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar (or other)
1 teaspoon paprika
1/2 teaspoon brown sugar (or other sweetener)
cayenne, to taste (can be omitted)
1. Cut tofu lengthwise into 4 slices, then drain.
2. Dissolve Marmite in boiling water.
3. Add tomato sauce, soy, vinegar and spices. Stir to blend.
4. Marinate overnight, for best result. (or at least 2 hours).
5. - Bake, grill or fry.
Recipes 2 Page 2854

Green Beans & Tofu With Crunchy Thai Peanut Sauce
11:04 PM
Green Beans & T ofu With Crunchy Thai Peanut Sauce Recipe #235943
Another wonderful vegetarian recipe from Mollie Katzen's cookbook
"Vegetable Heaven." This is one of my favorite ways to prepare tofu, and you
get the added benefits of vegetables and flavorful sauce. Keep in mind that the
fresher and firmer the green beans, the better this will taste. Tastes best
served with basmati or jasmine rice.
by hannahactually
STIR-FRY
1 1/2 cups unsalted peanuts (or lightly salted)
2 tablespoons peanut oil or canola oil
1 lb firm tofu, cut into small cubes
1 teaspoon salt
1 lb fresh green beans, trimmed and cut into 1 1/2-inch
pieces
red pepper flakes
PEANUT
SAUCE
1/2 cup good-quality peanut butter
1/2 cup hot water
2 teaspoons sugar
1 teaspoon vinegar
1 tablespoon minced cilantro
1. For the stir-fry:.
2. Place the peanuts in a blender, and grind briefly until they form a coarse
meal. Set aside.
3. Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the
ginger and garlic. Sauté for a few minutes, then add the crushed peanuts
and the lemon zest. Cook over medium-low heat for 10 to 15 minutes,
stirring often, until the peanuts are lightly toasted. Remove from heat
and set aside.
4. As the peanut mixture is cooking, heat a large, nonstick wok or deep
skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2
teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water
evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the
heat, and cook for a few minutes longer. Transfer the tofu to the pan
containing the peanut mixuture, and set aside.
5. Scrape out the wok or skillet if necessary, and return to the heat. Let it
get very hot, then add the remaining scant tablespoon of oil. When the
oil is hot, add the green beans. (The pan should sizzle when they hit.)
Stir-fry over high heat for about 5 minutes, then sprinkle with the
remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
6. Stir-fry just a few minutes longer, or until the beans are divinely tender-
crisp (mostly crisp, but just tender enough). Add the peanut-tofu
mixture and toss everything together. Serve right away, over rice.
7. For the peanut sauce:.
8. Combine peanut butter and water in a bowl; mash and mix until
uniform. Add remaining ingredients, and stir until combined. Add a
Recipes 2 Page 2855

room temperature, drizzled over hot green beans.
Recipes 2 Page 2856

Vegan Knishes
11:07 PM
Vegan Knishes Recipe #234377

This is the only knish recipe I've made. It always turns out so great and you can
alter the filling to suit your tastes. Today I made the dough with yams instead of
white potato. I also added some spinach and mushrooms to the filling. I added
some dill and thyme to the filling instead of the parsley. The first 6 ingredients
are for the dough.
by Chef Joey Z.
1¼ hours | 30 min prep | SERVES 16 , 16 knishes
1 cup mashed potatoes
1 tablespoon light oil
1 teaspoon sea salt
3 cups pastry flour
1/2 cup cold water
2 tablespoons light oil
1/3 cup mashed potatoes
1 1/2 cups mashed tofu
1/4 cup parsley
1 teaspoon sea salt
1. Place a piece of parchment paper on a large cookie sheet. Spray a little oil
on the parchment. Set aside.
2. Prepare 2 1/2 cups mashed potatoes.
3. DOUGH.
4. Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and
the salt. Add the flour, and baking powder, mix well.
5. Mix in the water and knead into a smooth dough. I used my mix master to
mix this and it worked great. The dough was wonderfully soft.
6. Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
7. FILLING.
8. Saute the onions in the tablespoons of oil until transparent. Mix in the rest
of the ingredients. I mixed it with the mix master just until combined.
9. Cut the dough into 4 sections and roll each section out thin. Cut the circle
into 4 more pieces and put 1-2 tablespoons of the filling in each.
10. Gather up the edges and join in the middle and pinch together so the
filling doesn't leak out.
11. Put the knish on the parchment covered baking tray with the pinched side
down.
12. Brush the top with soy creamer if desired.
13. Set the oven to 350'F and bake for 25 minutes until golden brown. Serve
with horseradish or mustard.
14. Bon Appetit.
Recipes 2 Page 2857

Mushrooms and Artichokes En Croute
11:08 PM
Mushrooms and Artichokes En Croute Recipe #229908
My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I
just love mushrooms and artichoke hearts.
by Chef Joey Z.
1½ hours | 35 min prep | SERVES 4 -6
1 (17 1/3 ounce) package puff pastry (frozen)
4 1/2 cups mushrooms (chopped)
1 (14 ounce) can artichoke hearts (drained)
2 shallots (sliced)
3 garlic cloves (crushed)
1 ounce vegan margarine
4 tablespoons soy sour cream
1 tablespoon madeira wine or brandy
1 tablespoon chives (snipped)
1 tablespoon spelt flour
salt and pepper
1/4 cup silk soy coffee creamer (for glaze)
1. Allow the puff pastry to thaw for at least 40 minutes at room
temperature. I used Sara Lee Puff Pastry, its Parve. :-).
2. Preheat your oven to 400'F.
3. Slice the mushrooms and quarter the artichoke hearts. Saute gently in
margarine until soft.
4. Add artichoke hearts and wine.
5. Saute gently for a few minutes. Add the flour, salt and pepper, stir to
combine. Add the soy sour cream and snipped chives.
6. Cook until thickened. Set aside to cool.
7. On a lightly floured surface roll out one sheet of puff pastry. The box
should have two sheets in it.
8. Make a rectangle about 13x16". Trim the uneven edges. Keep the
trimmings for decoration.
9. I put parchment on the baking sheet so it wouldn't burn. Lay the puff
pastry on the baking sheet and prick it all over.
10. Bake for about 15 minutes. Keep an eye on it, it browns fast.
11. Remove from the oven and set on a rack to cool.
12. Prepare the second sheet of puff pastry. Roll it out a bit bigger then the
other one and brush the edges with the soy creamer.
13. Dump the mushroom artichoke filling onto the already baked pastry.
14. At this point you can mound it to look like a loaf. Place the second sheet
of puff pastry over it and tuck in the edges.
15. Roll out the left over pastry you saved for decoration and make long
pieces. Create a lattice pattern over the pastry and brush with the
remaining soy creamer.
16. Make two small holes in the pastry for a steam vent.
17. Bake at 400'F for about 40 minutes. Once again keep an eye on it. My
oven cooks hot, so I took it out sooner.
18. Bon Appetit!
Recipes 2 Page 2858

Tofu Gyros
11:10 PM
T ofu Gyros Recipe #222538
Greek gyros, traditionally made from lamb, receive a makeover in tofu! These
are a favorite in our house. So easy and a great combination of flavors. Though
I love the cucumber sauce, plain yogurt would do. (Actually pronounced
"year-oh" :-) ) Also good leftover for a lunch box, just wrap the assembled
sandwich in wax paper.
by White Rose Child
1½ hours | 30 min prep | SERVES 3 -4 , 6 -8 gyros
For the tofu
1/2 lb extra firm tofu (slightly more than 1/2 a 450 g.
package)
2 tablespoons tamari
1 1/4 teaspoons dried oregano
1/8-1/4 teaspoon ground rosemary
1/4-1/2 teaspoon garlic powder
For the cucumber
sauce
1/2 cup firm silken tofu
1/2 cup cucumbers, chopped & peeled
2 teaspoons flax seed oil or olive oil
1/8 teaspoon salt (or less)
2-3 pinches ground black pepper
To serve
6-8 whole wheat pita bread (8 inch)
3 cups romaine lettuce, finely torn
2-3 plum tomatoes, sliced
4 green onions, sliced or 1 onion, thinly sliced
1. Note: Y ou can make the tofu strips chewier by freezing the tofu
overnight and letting it thaw in the fridge. Be warned, thawing takes a
couple of days. It will be different but definitely yummy either way.
2. Cut the tofu into 8 slices. Lay on a clean dishtowel and fold the other half
of the towel over top, pressing gently to extract excess moisture. Then
cut each slice in half lengthwise.
3. Mix the marinade ingredients (tamari to garlic) together.
4. Spread the tofu in a wide, shallow container and pour the marinade
over. Use a fork to flip the slices around till all are evenly coated. They
will soak up most of the marinade. Let sit, covered in the fridge, at least
one hour or overnight.
5. To make the cucumber sauce, combine all ingredients in a food
processor and process until fairly smooth, but still chunky. Adjust salt
and pepper. Refrigerate.
6. A few minutes before serving, heat a large non-stick skillet over medium.
When hot, add the tofu strips, letting them get golden-brown before
turning. This doesn't take very long!
7. To serve: place 2 or 3 tofu strips across the middle of a pita, top with
salad fixings, and add cucumber sauce to taste. Fold pita in half around
the filling, pick up and eat like a taco!
8. Bon Appetit!
Recipes 2 Page 2859

Mediterranean Lentil Patties
11:11 PM
Mediterranean Lentil Patties Recipe #219834
I got this recipe from VegCooking.com. If you haven't checked it out yet,
it's a GREAT vegan website. These crispy cakes are a perfect substitue for
a burger. In a pita with this sauce, lettuce, tomato, and cucumber, you've
got yourself a great Mediterranean meal. Enjoy!
by huggamom
For the Lentil Cakes
2 cups dried lentils
1 yellow onion, diced
1 red bell pepper, diced
1 cup Dijon mustard
1/4 cup lemon juice
1/2 bunch parsley, chopped
1 cup tahini
2 cups ground breadcrumbs
For the Sauce
1/4 cup olive oil
2 tablespoons cumin
1 cup tahini
1 cup water
3 tablespoons horseradish
2 teaspoons crushed red pepper flakes
1/4 cup lemon juice
salt
1. For the Lentil Cakes:.
2. Submerge lentils in a large pot. add an additional 2 inches of water.
3. Boil for 20 minutes, or until tender.
4. Sauté the onion, pepper, and celery in the olive oil until the onions
are slightly browned.
5. Combine the lentils, vegetables, Dijon mustard, lemon juice, parsley,
brown rice, and tahini (mixture should be sticky).
6. Form into patties.
7. Roll in the ground bread crumbs and refrigerate while making the
sauce.
8. When the sauce is done, pan-fry each patty until browned.
9. For the Sauce:.
10. Sauté the garlic in the olive oil, add cumin, and remove from the
heat.
11. Add the remaining ingredients.
12. Adjust the amount of water for the desired consistency.
13. Serve over the lentil cakes.
Recipes 2 Page 2860

Mock Chicken Salad
November 16, 2007
8:07 AM
Mock Chicken Salad
Ingredients:
1 lb. firm tofu (freeze, then thaw in refrigerator, then steam over water for
a few minutes which will give the tofu a chewy texture). When cool,
squeeze out as much water as you can and crumble into small pieces.
1 large rib of minced celery
1 tablespoon minced parsley
½ teaspoon garlic powder
½ teaspoon ground thyme
¼ teaspoon black pepper
½ teaspoon salt
1 cup veganaise, or nayonaise
Directions:
Mix all the above ingredients together in a bowl.
Chill and serve.
Suggestions: Use as a sandwich filling, on crackers or tortilla chips, on salad,
or to stuff a tomato.
Pasted from <http://in.answers.yahoo.com/question/index?qid=20070508082734AALCjwh>
Recipes 2 Page 2861

Vegan French Toast
November 16, 2007
8:08 AM
Vegan French Toast
1 C of vanilla soy milk
2 TBS Wheat Flour
If wheat allergies exist, white flour can be used.
1 TSP cinnamon
4 Slices of bread
Whisk the soy milk, wheat flour, and cinnamon together in a medium sized
bowl.
Place a slice of wheat bread into the mixture.
While bread is soaking, spray some zero calorie cooking spray, or use fat-
free "I Can't Believe It's Not Butter." to "grease" the pan. Let the pan heat
for a couple of minutes.
Continue on as you would normally cook French Toast.
Pasted from
tml>
Recipes 2 Page 2862

Vegan Pancakes
November 16, 2007
8:09 AM
There are other versions of this recipe. I found many recipes using tofu or a
ripened banana in place of the egg. There were versions that had yeast and
some recipes added sugar and/or vanilla if regular soy milk was used.
The recipe provided mimics the flavor and texture of "real" French toast
amazingly well. Not only is it a tasty alternative, but it is also low in
calories!
Similarly, if you enjoy pancakes, the following is a great recipe to try!
Vegan Pancakes
1 cup whole wheat flour
1/2 teaspoon salt
¾ cup soy milk
1/4 cup applesauce or 1 ripened banana
Combine dry ingredients well in a bowl.
In another container, combine the applesauce or banana and soy milk.
Pour the liquids into the dry ingredients. Mix until moist.
Grease and heat the pan well.
Pour ¼ cup of mixture into pan and cook like you would regular pancakes.
You can top with maple syrup if you wish, but I would suggest using some
fresh fruit instead. Not only is it tasty, but it is a healthier way to have your
pancakes!
If you find that time is a problem in the morning, there are other options
available which are quick and healthy. There is always peanut butter toast
and some fresh fruit or fruit juice. You could always opt for cereal as well. A
list of Vegan cereals can be found here:
http://www.vegcooking.com/guide4.asp?Category=Breakfast%20(dry)
Do some research and make a pact with yourself. Find healthy alternatives!
Healthy food does not have to be a chore to eat. It can be just as enjoyable
as what you are used to. Change, in this case, is positive!
Good health to you!
Pasted from
tml?page=2>
Recipes 2 Page 2863

Egg-Free Vegan Mayonnaise Recipe
November 16, 2007
8:10 AM
Egg-Free Vegan Mayonnaise Recipe, courtesy of Ener-G Foods.
INGREDIENTS:
• 2 tbsp Ener-G Egg Replacer
• dash salt
• 4 tbsp water
• 1 cup oil
• 1 tsp sugar
• 1 1/2 tsp vinegar or lemon juice
• 2 tsp dry mustard
PREPARATION:
Combine Egg Replacer and water. Beat until peaks are formed.
Add other ingredients very slowly while beating continuously. Add oil 1
teaspoon at a time. Makes about 1-1/2 cups.
Pasted from <http://vegetarian.about.com/od/saucesdipsspreads/r/eggfreemayo.htm>
Recipes 2 Page 2864

November 16, 2007
8:12 AM
Last updated: 12 Nove m ber 2003 0836 GMT

Got a vegan or a veggie coming for Christmas dinner?
Confused about what to serve them? Don't panic -
Rachel Henderson has some simple - and tasty -
answers.
R achel Handerson's roasted vegetable tartle ts - perfect

C hristmas party fare
Rachel, from Stroud, produced an online cookery book of vegan recipes

Internet Links after noticing that friends who invited her for meals often panicked when
R achel Henderson's online vegan she told them she was a vegan.
re cipe book
The Ve gan Society
The BBC is not re sponsible for the

conte nt of external we bsites.
Fact File
+ R ache l Henderson lives in Stroud
and has been a vegan for 10 years
and was a vegetarian for ye ars
be fore that. R achel Henderson has tasty ideas for catering for vegans
+ She de cided to produce a vegan
Here she shares some of her tips for Christmas catering.
re cipe book after re alising that
frie nds panicked about what to cook Rachel says that it is not necessary to cook an entirely separate meal for
he r. vegans or vegetarians - just as long as there is a tasty selection of
+ W ith this in mind, her re cipes a re
a ll sim ple to prepare a nd contain
trimmings and extras that they can choose from, cooked and served
e a sy to find ingredients, so that without animal products.
ve ga ns and non-vegans a like ca n
e a sily reproduce the re cipes.
The vegan diet
+ Ve gans e at a diet entirely free of
Veganism is an extreme form of vegetarian diet. Vegans eat a diet
m e at, fish, and other animal
products including milk, cheese and entirely free of meat, fish or other animal products - including milk,
e ggs. cheese and eggs, which vegetarians will normally eat.
Contact Here are some of the special tasty things that Rachel likes to tuck into at
Christmas - why not try them out on your vegan or veggie guests?
For m ore information about
R achel's vegan re cipe books Another of Rachel's recipes makes ideal Christmas party buffet fare -
e m ail info@ Roasted Vegetable Tartlets.
bowbridgepublishing.com You can find the recipe here.
Garlic Mushroom Starter
I absolutely love garlic mushrooms with breadcrumbs on. You can buy
these frozen in many supermarkets and I find they are best fried until
golden brown and then served with a small amount of finely chopped
PRINT THIS PAGE salad of iceberg lettuce, cucumber and tomato drizzled with fresh
lemon juice and a lemon mayonnaise dip. Vegan lemon mayonnaise
Vie w a print friendly ve rsion of
this page
can be bought form most health food shops.
Roasted Vegetables
Use a selection of vegetables which are delicious roasted such as
parsnips, squash, sweet potato, potato, carrots etc. If you are using
potatoes they are best precooked first so boil for 20 minutes in salted
water then all the vegetables should take the same amount of time.
Cube all the vegetables up into the same sized pieces and put in a
roasting pan. Add enough vegetable oil to coat them all and season
well. Make sure that you mix them up well so they are all evenly
coated with oil. Put them into a hot oven (200C) until golden brown -
takes 30-60 minutes. Check regularly to make sure vegetables are still
coated with oil and turn them to make sure they are evenly browned.
Nut Roast and Mushroom Sauce
To make a shop-bought nut roast more tasty try covering with a
delicious mushroom sauce. Fry some mushrooms which have been
finely chopped until golden brown. Then add some flour to the mixture
to form a thick paste. Slowly add soya milk until the sauce is the
required consistency. Season to taste and serve piping hot poured over
Recipes 2 Page 2865

Delicious Gravy
To make a vegetable gravy more tasty I always make it using water
from boiled vegetables if I have any. Carrot water is especially nice as
it has a nice sweet flavour. I then add a dash of vegetarian Worcester
sauce, and a dash of balsamic vinegar and if it needs more flavour a
small amount of sun-dried tomato paste.
Vegan Mince Pies
To make vegan mincemeat combine two grated apples, two grated
carrots, finely chopped walnuts (the same quantity as apple), juice of
one lemon plus grated rind, juice of one orange plus grated rind, knob
of vegan margarine, a generous handful sultanas (you cannot have too
many) and lots of mixed spices to taste. Leave the ingredients in a
covered bowl in the fridge for at least 24 hours before making into pies
using pastry of your choice made with vegetable oil or margarine.
These are delicious served warm with custard which I make from
custard powder and sweetened soya milk.
Almond Sweets
These sweets, made without added sugar, can really help to round off
a delicious Christmas meal. Put the same weight of cashew nuts and
apricots in a food processor and blend until smooth. Add almond
essence to taste until the mixture has a flavour similar to marzipan.
Then form the mixture into small balls and dip in melted vegan carob
or chocolate. Eat straight from the fridge when they have set.
For more information about Rachel's vegan recipe books email
info@bowbridgepublishing.com
For more local food and drink specialists see our Taste of the
County page.
Pasted from <http://www.bbc.co.uk/gloucestershire/christmas/2003/10/xmas_vegan.shtml>
Recipes 2 Page 2866

November 16, 2007
8:14 AM

Yes, I admit that I watch the food network and probably way too much tv in
general. I saw Paula Dean make a really rich praline french toast. I went on-
line, got the recipe and decided this would be a great recipe to make
vegan. Lots of brown sugar and margerine!! Hmm.. Brown sugar and
margerine as Homer Simpson would say. I told you I watch way too much
tv. Here is my vegan version of the recipe.
1 loaf italian or french bread cut into thick slices.

"Fronch Toast" recipe from Vegan with a Vengeance" plus the following
additions
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Place the bread slices in a 9x13 casserole dish and spoon the french toast
mixture over the slices making sure to get all of the slices coated. Let this
sit for about 10 minutes while you make the praline topping as follows.
1/2 stick vegan margerine

1/2 cup brown sugar
2 tablespoons corn or rice syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Mix all the praline topping ingredients together and spread it on top of the
french toast.
Bake at 350 degrees for about 30 minutes. Top with maple syrup. Enjoy.
Pasted from <http://eatair.blogspot.com/2006/04/paula-dean-goes-vegan-praline-french.html>
Recipes 2 Page 2867

Dairy Replacements
November 16, 2007
8:15 AM
Dairy Replacements
For every dairy product, there is a cruelty-free alternative. In addition to
being more humane than cow's milk, soy-, rice-, and nut-based milks and
cheeses are generally lower in fat and calories and contain no cholesterol.
Milk: Soy, rice, or nut milk can replace cow’s milk in any recipe. Soy and
rice milks are available in a variety of flavors including plain, vanilla,
chocolate, and strawberry. If you cannot find a nondairy milk, try making
soy milk at home.
• For desserts, try using almond, oat, or coconut milk.
• For whipped cream, try Rich's brand nondairy whipping cream,
beaten until stiff peaks form. You can find it at most Kosher or
specialty baking stores.
• For buttermilk, combine one cup soy milk and one tablespoon
vinegar.
• Silk brand creamer makes an excellent coffee creamer.
Cheese: You can make vegan cheese at home; check out our recipe section
or The Ultimate Uncheese Cookbook by Joanne Stepaniak, available online
at the PETA Bookstore. There are also plenty of convenient alternatives to
cheese, such as the following, available at the grocery store or online:
• Vegan Gourmet Cheese Alternative by Follow Your Heart brand
comes in mozzarella, nacho, Monterey jack, and cheddar flavors and
contains no casein (a milk derivative). You'll find it in natural food
stores or online at ImEarthKind.com.
• Tofutti brand makes a wide variety of soy cheeses, including
nondairy cream cheese, as well as vegan sour cream and ice cream.
• Replace cottage or ricotta cheese with crumbled, seasoned tofu.
• For parmesan cheese, try Soymage brand vegan parmesan cheese
or nutritional yeast flakes.
• If you cannot find vegan cream cheese, make your own with our
recipe.
Yogurt: Try Silk, Whole Soy, or Stoneyfield Farm O'Soy brand vegan yogurts
alone or in a recipe. You can also make vegan yogurt at home with our
recipe. For a sweeter version, omit the mustard and add sugar or fruit.
Ice Cream: There is a wide variety of vegan ice cream available on the
market. Try Soy Delicious, Soy or Rice Dream or Tofutti, brand. If you're
feeling adventurous, check out our vegan ice cream recipe to find out how
to make homemade nondairy ice cream.
Don't forget to check out our vegan shopping guide and delicious recipes.
Pasted from <http://www.vegcooking.com/vegcooking-dairyreplace.asp>
Recipes 2 Page 2868

November 16, 2007
8:16 AM

By jabbett
Published March, 9 2005 10:54 am
E-mail this entry
RSS 2.0 Comments
Trackback
I was skeptical that pareve cornbread could be moist at all, never mind an
award winner. Imagine my surprise when Cook’s Illustrated reported a
recipe for vegan cornbread that actually won the blue ribbon at the Iowa
State Fair… and those folks know their corn.
DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray
8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax
seed, reduce the heat to medium-low, and simmer the ground flax
seed in the water for 3 minutes or until thickened, stirring
occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking
powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour
mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a
toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then
turn right side up and continue to cool until warm, about 10 minutes
longer. Cut into pieces and serve.
UPDATE — 10-Mar-05
The “secret” to the recipe is a mysterious ingredient I’ve never worked with
before: ground flaxseed, or “flaxseed meal”. When cooked briefly with hot
water, it gets very thick and gummy and adds body to the cornbread that
more fat or a dairy product otherwise would. Even better, a mere two
tablespoons of ground flaxseed contains four grams of fiber and three
grams of protein, plus other random healthful things that ward off cancer
and decrease cholesterol. A wonder food, indeed, and it makes a very
moist, pareve cornbread.
Pasted from <http://www.kosherblog.net/2005/03/09/blue_ribbon_vegan_cornbread/>
Recipes 2 Page 2869

November 16, 2007
8:17 AM

by Erin Pavlina
If you’re new to vegan cooking you may be looking for substitutions you
can use in your old non-vegan recipes. Thankfully, there are plenty of
products vegans can use in place of animal ingredients that will make
vegan cooking a breeze. Let’s cover how to replace animal ingredients with
vegan ingredients.
Milk. It’s very easy to substitute for cow’s milk in a recipe. You can use
soymilk, rice milk, oat milk, or nut milk measure for measure. To make
buttermilk, put 1 tablespoon of vinegar or lemon juice in your measuring
cup and then add your soymilk to the amount specified in the recipe.
Cheese. Vegan cheeses do exist, although they don’t all taste good, not all
of them melt, and they are somewhat difficult to find. Be sure to read the
label as some vegetarian cheeses contain casein, which is not vegan. If you
can find a great vegan cheese that you like, use it in your recipes in the
same manner that you would use dairy cheese.
If you need to make a melted cheese sauce, get the Uncheese Cookbook by
Joanne Stepaniak for a plethora of “cheesy” recipes using nutritional yeast
(which is high in B12). Or see Vegan Product Reviews for a list of vegan
cheeses and other cheese-like products.
In place of cottage or ricotta cheese, you can use crumbled tofu, but
remember that it won’t melt or have the same creamy consistency you’d
expect from cottage or ricotta cheese. You may need to spice it up with
herbs and add some salt to make it work in your recipe.
Eggs. A great substitute for scrambled eggs is tofu scramble. You can either
use a recipe from a cookbook or simply buy a box of Tofu Scrambler in the
store that you then mix with crumbled tofu and heat in a frying pan. Kids
generally like tofu scramble, especially kids who have been vegan their
entire lives. You can spice it up with tomatoes, peppers, onions, or even
potatoes and vegan bacon bits.
In baked goods, good substitutions for eggs include applesauce, pureed
soft tofu, Ener-G egg replacer, a flax egg (1 tablespoon ground flax seeds
plus 3 tablespoons water or other liquid, blended), or mashed bananas.
You’ll have to experiment with your recipe to see what works best for you.
In dishes where eggs are usually used for binding (such as meatloaf) you
can use oat or soy flour, rolled oats, cooked oatmeal, bread crumbs, instant
potato flakes, nut butters, tomato paste, or cornstarch. For glazing pie
crust or phyllo dough with egg wash, just use soymilk instead.
Beef or chicken stock. Replace beef or chicken stock with water or
vegetable broth. Or use vegetable bouillon cubes.
Butter. There are vegan margarines on the market that work well in
substituting for butter. Be sure to read the labels because not all
margarines are vegan. You may also want to consider using oils like canola,
sunflower, olive or corn instead of butter or margarine.
Yogurt. Several companies make soy yogurts that will substitute well in
your recipes. You can find them in fruit flavors and also plain for cooking
and baking.
Sour Cream. Try plain soy yogurt, especially if used in making dips. There
are also a few commercially available vegan sour creams on the market. In
addition, there are several vegan cookbooks that have excellent recipes for
vegan sour cream in them.
Mayonnaise. There are a few vegan mayonnaise products on the market.
Recipes 2 Page 2870

mayonnaise. Vegan cookbooks often contain a recipe for vegan
mayonnaise as well; I’ve made at least two recipes from cookbooks that
came out better than the real thing!
Gelatin. If you need to substitute for gelatin in a recipe, use agar flakes or
powder. It will thicken as it is heated. Also, there are a couple of companies
that make a vegan fruit gelatin product that you should be able to find at
your local health food market.
Honey. There are many liquid sweeteners on the market that you can use
in your recipes instead of honey. However, they all vary in consistency and
sweetness, making substitution a guessing game, at least initially. You may
have to experiment with ratios until you figure out what works best in your
recipes.
In general, however, maple syrup and liquid FruitSource can be substituted
measure for measure in recipes. Other sweeteners that are less sweet than
honey include agave syrup, corn syrup, malt syrup, light and dark molasses,
and brown rice syrup. Frozen fruit-juice concentrates, sorghum syrup, and
concentrated fruit syrups range from being half as sweet to just as sweet as
honey.
Sugar. Many vegans do not eat sugar since some sugar is refined using
bone char from animals. Others object to using sugar simply because it isn’t
as healthy as other sweeteners, it’s often full of pesticides, and the sugar
plantation workers aren’t always treated very well. If you want to replace
crystalline sugar in a recipe, here are some alternatives: beet sugar,
fructose, organic sugar, unbleached cane sugar, turbinado sugar, date
sugar, maple crystals, and granulated FruitSource. Some of these sugars
dissolve better than others, so again, you’ll have to experiment.
Chocolate. I’m sure there are many people who simply could not be vegan
if it meant giving up chocolate, but luckily they don’t have to. There are
non-dairy vegan chocolate chips, cocoa powders, and chocolate bars that
are easily found in the health food store. Be warned that some brands of
non-dairy chocolate chips don’t melt too well in a cookie. You can also
switch to using carob (powder and chips) instead of chocolate in your
recipes.
Meat. If you want your foods to have a similar taste and texture to meat,
you’re in luck, because never before have so many companies
manufactured products just for us. Among the products on the market now
that will substitute for meat are: veggie deli slices (bologna, ham, turkey,
and other flavors), veggie burgers, veggie meatballs, veggie sausage links
and patties, veggie bacon, veggie ground “beef,” soy chicken patties and
nuggets, veggie meatloaf and Salisbury steak, veggie jerky, and whole
“turkeys” for Thanksgiving or other holidays.
Check your vegan cookbooks for recipes for foods like “neatloaf,” nut
roasts, lentil-walnut pates, and other old favorites that traditionally
contained animal flesh.
Ice Cream. Along with the proliferation of meat analogues, your health
food store is now probably well stocked with vegan ice cream. This industry
has grown tremendously from the day I first went vegan. There are vegan
ice creams with a soy base, rice base, or nut base, and they’re all delicious.
Some are high in fat and some are fat-free. Some are fruity like sorbet,
while others are sinfully decadent like butter pecan, peanut butter zig-zag,
or peanut caramel. You can also buy vegan ice cream sandwiches, mud
pies, and ice cream bars. I’ve made some great shakes, floats, and malts
using vegan ice cream products. Your kids will love them too!
Excerpted from Raising Vegan Children in a Non-Vegan World by Erin
Pavlina. Erin is the founder and editor of the popular online magazine
VegFamily.
Recipes 2 Page 2871

VegFamily.
Pasted from <http://vegkitchen.com/tips/vegan-substitutions.htm>
Recipes 2 Page 2872

Vegan Twinkies®
November 16, 2007
8:18 AM
friday, January 13, 2006

Vegan Twinkies®
The biggest difference between these and regular Twinkies® is that these
taste good.
Step One. Get one of these...
Yes, it's the Hostess® Twinkies® Bake Set, complete with baking pan, icing
injector, spatula, and cowboy-style Twinkies® Container! If you can't find
an actual Hostess® set, do a Google search for "cream canoe baking set"
and you'll find many brands to choose from.
Step Two. Throw out the icing injector because it's a cheap piece of junk
that will break if you attempt to actually use it. Get yourself a pastry bag
fitted with a large star or round tip instead.
Step Three. Preheat oven to 350º. Make the batter for Fluffy White
Cupcakes. Spray the baking pan with nonstick spray and fill the cups just
Recipes 2 Page 2873

tester or toothpick comes out clean.
Step Four. Let the cakes cool in the pan for 10 minutes, then turn them out
(running a thin plastic spatula along the sides helps release the cakes) and
set them on a wire rack. Let them cool completely before filling.
Step Five. Make Cream Filling:
1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine
2 TB barley malt powder (gives the filling a sweet, marshmallowy taste; not
to be confused with malted milk powder)
Beat together the shortening and margarine with a handheld beater or

stand mixer. Add the powdered sugar and beat until completely light and
fluffy, about 5 minutes. Add the vanilla and malt powder and beat for
another 2 minutes.
Fill the pastry bag and poke and squeeze out about one tablespoon into
three locations in the underside of each cake.
(Yes, I know I'm using the icing injector I told you to throw away; trust me, I
know better now.)
This will make about 16 Vegan Twinkies® with Cream Filling, but do us
adults a favor and fill some with puréed organic strawberry jam instead. Or
dip them in chocolate icing and make Australian Lamingtons.
Recipes 2 Page 2874

posted by Jennifershmoo at 2:01 PM
Pasted from <http://shmooedfood.blogspot.com/2006/01/vegan-twinkies.html>
Recipes 2 Page 2875

November 16, 2007
8:19 AM
Delicious fresh tomatoes

Tomato tart is a traditional French tart, usually made with cheese and
butter as well as the tomatoes. In this version, the dairy is omitted but the
flavour is still retained. A perfect accompaniment to a meal of any season,
it can be served hot straight from the oven, or cold at a picnic.
• Serves 4 - 6
[edit] Ingredients
• 225 g (8 oz) shortcrust pastry of your choice
• 900 g (2 lb) ripe tomatoes, sliced thinly
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1 garlic clove, sliced or crushed
• Pepper, freshly ground
[edit] Steps
1. Assemble ingredients.
2. Make your own preferred shortcrust pastry. Wholemeal is suggested
but not necessary.
3. Roll out pastry and place it in a pre-oiled flan tin. Place it in the fridge
for 1/2 an hour to chill.
4. Place thinly sliced tomatoes, garlic, herbs and 3 tbsp olive oil into a
frying pan or paella dish and fry over medium heat for 5 minutes.
5. Turn the tomatoes and add the sugar and pepper. Reduce heat and
cook for 5 - 8 minutes.
6. Take the tomatoes off the heat.
7. Set up a colander or criss-crossed cookie rack over the sink and
carefully lift out the tomatoes (one by one if necessary) so that they
do not break. Lay on the colander or rack to cool and drain. You are
trying to remove as much moisture as possible. See below for ideas
of what to do with the leftover juice mix.
8. Remove the pastry case from the fridge and pierce base with fork.
Blind bake for 10 minutes in oven (400ºF/200ºC). (See below for
blind baking instructions.)
9. Remove from oven, allow to cool for 1 - 2 minutes and take out the
foil and beans.
10. Arrange the tomatoes individually in the pie crust. You can make a
spiral arrangement or simply lay them in there, overlapping wherever
they will. Drizzle with the remaining olive oil - add more if desired.
You can also add dried herbs if desired at this stage or add fresh
Recipes 2 Page 2876

12. Serve with fresh basil strewn across the pie or drizzle additional olive
oil. Absolutely delicious warm, straight out of the oven. And still tasty
cold, as long as it has been stored in an airtight container and
consumed same day of baking.
[edit] Tips
• Blind baking means to bake the pastry case without filling. Line the
pastry with foil and put dried beans, dried peas or uncooked rice to
keep the pastry from bubbling up while cooking minus the filling. The
reason behind blind baking is to help stop the pastry from becoming
soggy when the filling is added. In this case, the tomatoes are very
moist, even though well-drained.
• If you want to use cheese in the recipe, traditionally it would be
Parmesan and it would be sprinkled on the pie case just before
adding the tomatoes. Look in health food stores for vegan
alternatives and try them. They have different properties, so no
guarantee of taste or texture!
• You can use the leftover edges of the pastry to make small tomato
"pizzas". Roll out the cut off edges and cut out little circles with them
(an upside down glass is a perfect cutter). Spread with tomato paste,
add one slice of tomato, top with herbs and bake for 10 minutes.
Serve as snacks.
• Keep the juice and oil mixture from frying to add to a stock or soup. It
is even great added to flavour a pre-purchased dip and it is perfect
for a bruschetta base.
Pasted from <http://www.wikihow.com/Make-Vegan-French-Tomato-Tart>
Recipes 2 Page 2877

November 16, 2007
8:22 AM
This hearty dressing makes a great vegetarian main course.

Home made bread cubes really aren't that hard to come by. If you pick up a
baugette from the store, just leave it out overnight and it'll go rock hard. If
you're well prepared, you can even cut it into chunks first. A baguette is
easy, but this recipe works great with artisan breads. Go ahead and pick up
that Rosemary and Basil Foccacia or Roasted Garlic Herb Bread. It'll add
more flavor. Stay away from sweet breads, though. I'm not sure how this
would turn out with Cinnamon Swirl Bagels or Blueberry Muffin Loaf.
• Roughly 7 - 8 cups of stale bread ripped into cubes
• 1 granny smith apple
• 1 onion
• 1 red bell pepper
• 6 cloves garlic
• 2 tbsp sage
• 1 tbsp dried thyme
• 1 tbsp salt
• 2 tsp basil
• 1 tsp rosemary
Preheat your oven to 350.
Peel the apple and cut it into roughly 1 inch cubes. Now peel the onion and
do the same thing. Ditto for the bell pepper. Most people put celery in
their dressing, but I don't like it. Therefore, we're going to forgo sauteing
the onion so it'll still give a little bit of crunch.
Now, in a large bowl, mix all the spices and 2 tbsp of the olive oil with the
canned vegetable broth. If your broth has some frighteningly high sodium
content, feel free to leave out the extra salt. You're mixing the spices with
the broth to better distribute them into the bread. Otherwise, you risk
ending up with a big bite of sage at one corner and an unseasoned chunk of
dull bread at the other.
I happen to like my dressing moist. I didn't grow up with gravy, so the
dressing had to be able to stand on its own. For a vegetarian recipe, this is
extra important. If, however, you like your dressing a little drier, only use 3
cups of broth.
Now dump your breadcubes, onion, apple, and bell pepper into the broth.
Mix until everything is pretty damp and well blended. Let it sit for 10
minutes or so. This should give the bread a chance to really soak up all the
broth. This is especially important if you used a dense artisian bread, like
foccacia or cibata.
Recipes 2 Page 2878

foccacia or cibata.
pan (I recommend glass or pyrex, as dark pans are more likely to make the
bottom and edges burn.) Press the dressing into the pan. Don't be afraid to
squish it down a little. You don't want it too fluffy.
Bake at 350F for 30 minutes. Check it with a fork. Now, this is the only
tricky bit. Some people like their dressing a little runny and others like it
bone dry. I err on the moist side. If in doubt, go ahead and scoop out a
discrete fork full from near the middle. If it's not dry enough for you, let it
bake for another 10 minutes. If you bake it too much longer than that, once
it hits the table, it'll dry out tremendously. (So much you won't want to use
it for leftovers, which is always the best part of the holiday for me.)
comments
Labels: Breads, Parve, Vegan
Tuesday, November 06, 2007
Kosher Dairy Super Simple Candied Yams
Last week I offered a fancy alternative to traditional candied yams. This

week, I've been reminded that some people like tradition.
These are so simple I almost feel guilty calling this a recipe. There's
something wrong with that, though. I learned how to make channa masala
before I learned how to make a tuna sandwich because people assumed
everyone knows how to do that.
There are a lot of simple foods out there which people love but don't have
a clue how to make. Thus I present to you the easiest and most reliable
recipe I've ever had for that holiday classic, candied yams. The great thing
about these is, if you're a new cook, they're almost impossible to mess up.
If you're new to cooking and want something to bring to a dairy meal
without any fancy schmancy holiday stress, give these a try.
• 3 large sweet potatoes/yams
• 2 sticks butter
• 2 cups brown sugar
• 2 tsp salt
You new cooks will need a cake pan for this. If you don't own one, a
disposable aluminum one from the store works great. Either way, bringing
your own pan means you already have something to carry leftovers home
in. Aren't you smart!
Back at your own place, well before festivities begin, preheat your oven to
400F. Peel the potatoes. Now comes the hard part - hack the potatoes into
roughly 1/2 inch discs. Now, the thing about sweet potatoes and yams is
that they're incredibly dense. Cutting them takes some muscle. If the only
knife you own is a wobbly steak knife you stole from the cafeteria back in
college, you might be in for some trouble. Try wrapping a washcloth
around the handle to give you more leverage.
Once you've mightily sawed your discs, cut one stick of butter into 4 big
chunks and put one at each corner of the pan. Now dump in all your hard
Recipes 2 Page 2879

scatter them on top of the yams. Dump the brown sugar pretty evenly over
the whole mess.
Put the pan in the oven at 400 and bake for 45 minutes. Now, it'd be nice if
all ovens were equal, but we know that's not the case. At 45 minutes,
check and see if they're done. If you can stab all the way through one with
a fork, you're good. If not, cook them for another 15 minutes.
The yams should now be swimming in a delicious concoction of sugar and
butter. Try one. You'll like it. Now seal that pan tight with aluminum foil.
That'll keep the heat and moisture in.
When you get to your host's for Thanksgiving, politely wait until the oven is
empty for a bit and pop the pan inside (still safely sealed in foil) for about
10 minutes. This is just to warm the yams up. Don't worry about the
temperature of the oven. Whatever your host's have it set at is just fine.
Trust me.
VARIATIONS:
If you're feeling a little fancy, add 2 tsp of cinnamon along with the brown
sugar.
If you're feeling a lot fancy, top the whole mess with kosher marshmallows.
Politely wait your turn until the oven is empty, then pop your pan in there
long enough for the yams to reheat a little and the marshmallows to
brown - for me, about 8 - 10 minutes, but your mileage may vary. Ovens
lose a lot of heat at Thanksgiving with all the opening and closing.
If you're impatient and your hosts happen to possess both a creme brulee
torch and a sense of humor, feel free to amuse your fellow guests by piling
on a thin layer of marshmallows and carefully setting them on fire
browning them with the gentle flames. It's festive!
comments
Labels: Dairy, Spuds, Vegetables
Monday, October 29, 2007
Kosher Parve Mashed Sweet Potatoes Stuffed in
Oranges
These are a great presentation dish for a dinner of 8 or less. If you're having
a dozen or more people over for Thanksgiving, they can turn into a hassle.
Ironically, the best oranges for stuffing are not the tastiest ones for
seasoning. Pick big, fat navel oranges with as flat a bottom as you can find.
They're just for cosmetics. The actual orange juice should come from
whatever OJ you normally drink at home (I go for the pulp free Tropicana
with extra calcium myself.)
The banana may seem like an odd addition, but it helps firm up the
potatoes while also adding an extra hint of sweetness. Go on. Give it at try.
• 8 large, attractive navel oranges, roughly the same size
• 4 medium sweet potatoes
• 1 banana
Recipes 2 Page 2880

• 1 banana
• 1 cup orange juice
• 2 tbsp cinnamon
• 1 tbsp canola oil
• 1 tsp salt
• 1/2 cup brown sugar
Peel and boil the sweet potatoes until soft. Drain the potatoes. If you
don't need the pot for other things (holidays can be hectic) just dump
them back in. If you do, put them in a large bowl for mashing. Add
the banana, cinnamon, oil, salt, and orange juice. Mash the whole
mess until it's well blended. The oil is just there to act as food glue,
helping hold all the other ingredients together.
Give it a taste. Some people like their holiday potatoes sweeter. Feel
free to double the cinnamon, add 1/4 cup of brown sugar, or, if
they're still fairly firm, 1/4 cup more orange juice.
Cut the tops of the oranges. Hollow out the insides with a spoon and
throw away the pulp. The goal here is to keep the oranges as solid
and presentable as possible. Once you have nice, hollow oranges,
stuff them with the sweet potato mix. Top the mix with generous
sprinkles of brown sugar.
After stuffing the oranges, there should be enough remaining for
leftovers. These reheat just fine in a microwave. If in doubt, add 1
tbsp water or OJ before nuking.
If you're in a hurry or not interested in schmancy presentation food,
just put the whole mashed mess in a bowl and top it with brown
sugar.
VARIATIONS
A slightly tropical flair works well for these. Try substituting
pineapple juice for the orange juice.
If you're not afraid of the spice blends, a teaspoon of "pumpkin pie
spice" adds some flavor.
You can add some Kosher Marshmallows to the top as well, but keep
in mind that while the marshamllows are parve, they're made from
fish gelatin and therefore aren't vegan. If serving vegetarians, check
to see if fish is permissible in their diet.
comments
Labels: Parve, Spuds, Vegan
Tuesday, October 23, 2007
Kosher Parve Honey Lime Yams
This parve alternative to the usual butter drenched candied yams goes
great with spicy foods. It's also lower in fat and calories, but that's just a
bonus.
• 2 large yams or sweet potatoes
• 1/2 cup honey
• juice of 1 lime
• 1 tsp kosher salt
• 1/2 tsp cayenne
Recipes 2 Page 2881

inch circles. The thinner you slice the yams, the faster they'll cook, but you
don't want to slice them so thin you end up with slightly mushy yam fries.
Mix the honey, lime juice, salt, and cayenne in a bowl.
Spray a cookie sheet with non-stick spray. Dip each slice of yam into the
honey/lime mix. Spread the yam slices in a single layer on the cookie sheet.
Repeat on a second cookie sheet if you have more yam slices. Drizzle the
remaining mix over the top of the yams. You don't want to take the easy
route by layering the slices then drowning them in the mix because the
honey will just pool between the slices and burn.
Bake at 400F for 30 minutes, or until the yams are tender.
Posted by Chris Rachael Oseland at 10/23/2007 09:37:00 PM 0 comments
Pasted from <http://koshervegan.blogspot.com/>
Recipes 2 Page 2882

November 16, 2007
8:25 AM
1 head of cauliflower - chopped into small heads

1 large uncooked zucchini - cut into 1/8-inch medallions
fresh uncooked spinach - washed & "de-stemmed"
4-5 leaves of fresh basil, washed
6-8 lasagna noodles (regular or no-bake)
1 25oz jar of organic vegan tomato sauce
1 package of "Follow-Your-Heart" Vegan Gourmet Mozarella, shredded
vegan parmesan cheese alternative
1) if using regular lasagna noodles, you should "loosen" them up a bit - dip them for about 30
seconds into boiling water & remove immediately. Keep the water boiling & add the
cauliflower. Boil for 5-10 minutes or until soft. Drain & return to pot. Using a hand-masher,
mash the cauliflower until it has an "oatmeal-like" texture.
2) Build your lasagna!
1) coat the bottom of a 8x8 pyrex baking dish with a small amount of sauce
2) set pasta on top of the sauce (2 pieces)
layer
4) layer the zuchinni 4 or 5 medallions per row - be generous!
6) drop about 1/4 cup of sauce on top of the mozarella
layer
9) place as much spinach as you like onto the cauliflower
10) rip up the basil* & sprinkle on to the spinach
13) use up the rest of the sauce on top of the lasagna & gently smooth out, pressing it into the
edges so it will drip down to the other layers
14) finish off by sprinkling another handful of mozarella on top
3) Cover loosely with aluminum foil & bake at 375 for 45 minutes. Remove foil and bake for
another 5-10 minutes or until top cheese is bubbly and melted. Place a cookie sheet (covered
in foil) underneath the pan to catch drips!
4) Remove from oven & allow to set for 10 minutes before cutting & serving. Makes 4-6
servings.
Pasted from <http://oboe-wan.blogspot.com/2007/09/vegan-lasagna.html>
Recipes 2 Page 2883

Lets Make a Date
November 16, 2007
8:29 AM
August 25, 2007

Lets Make a Date
The Date Palm has been around for thousands of years in North Africa and
the Middle East. The edible fruit, the date, is small, brown and very sweet.
Because the inner layer of the fruit wall is fleshy, the date fruit is actually
classified as a berry.
Dates are very nutritious containing thiamine, riboflavin, niacin, B6,

pantothenic acid and vitamin A. They are rich in the minerals iron, calcium,
magnesium, phosphorus and potassium, high in natural sugars, contain
folate and are good source of fiber.
Health wise dates are beneficial for anemia, constipation and fatigue and
well worth adding to your five-a-day fruit list.
Fresh dates have less calories than dried dates but they are generally only
available in their dried form in most supermarkets. Dried dates can be
stored, airtight, at room temperature in a cool, dry place for up to 6
months or up to a year in the refrigerator. They are an excellent addition to
desserts, baked goods and smoothies.
Dark Dream Smoothie (Raw)
From Shazzie's Detox Delights
2 bananas, peeled
1 punnet of blueberries
1 papaya, skinned and de-seeded
2 dates, stoned
Chop the dates. Blend all ingredients and drink.
Easy Vegan Date Macaroons

From Jolinda Hackett, Your Guide to Vegetarian Cuisine, About.com
If you've got a food processor, this sugar-free vegan macaroon recipe takes
just a few minutes to make.
8 medium sized dates

1 banana
1 1/2 cups coconut flakes (sugar-free)
Remove the pits from dates. Place ingredients in a food processor, and
process until smooth. Depending on the size of the dates and the ripeness
of the bananas, you may need to add more or less coconut to get the right
consistency. Mixture should be moist, but not gooey. Bake at 325F/165C
10-15 minutes, until done. Cookies will be soft, but should cook enough to
have a golden brown bottom and hold together well.
Almond Date Milk (Raw)

From HappyCow
Recipes 2 Page 2884

1 1/2 cup raw almonds, already soaked
2 1/2 cup water
pinch ground cardomon
pinch ground cinnamon
Use almonds that have been soaked in filtered water for at least 10 hours.
Place all ingredients in a blender, and blend until smooth. You can drain the
mixture through a cheese cloth or strainer for a smoother drink. Serves 2-3
Date & Aubergine Tagine with Couscous with Toasted Almonds and Fresh
Mint From the VegetarianCookerySchool
Date & Aubergine Tagine

A Tagine is a North African stew named after the traditional earthenware
cooking pot with a conical lid. Tagines are always served on top of a large
mound of steaming couscous.
Serves 4 to 6
2 tbsps olive oil

3 garlic cloves, peeled & chopped
1 red chilli, halved & de-seeded
1/2 tsp cumin seeds
1 tspoon paprika
1/2 tsp turmeric
1/2 cinnamon stick
1 bay leaf
1 large potato, peeled & chopped into bite sized pieces
1 small aubergine, chopped into same sized pieces
1 cup (200g) squash, peeled & chopped into same sized pieces
1/2 cup (100g) dates chopped in half
1 tbsp lemon juice
fresh chopped parsley
Heat the olive oil in a wok or large casserole & fry the onion until
translucent. Add the garlic, chilli & spices & stir-fry for a few minutes, until
the spices are fragrant. Add the potato and stir-fry for a couple of minutes.
Pour in the boiling water, enough to cover, bring to the boil & simmer
gently for 10 minutes. Add the aubergine and the squash and simmer until
all the vegetables are tender, about 10 minutes, and the sauce has
thickened. Add the dates, take off the heat & leave for a couple of hours to
let the spices infuse the sweet dates. Remove the cinnamon stick, chilli &
bay leaf. Add the lemon juice & season with salt & freshly ground black
pepper. Garnish with plenty of freshly chopped parsley. Serve the couscous
piled onto a serving dish & top with the tagine.
Couscous with Toasted Almonds & Fresh Mint

1 cup (200g) couscous
1 tbsp olive oil
1/2 tsp turmeric
3 1/2 tbsps (50g) flaked almonds, toasted
chopped fresh mint
Recipes 2 Page 2885

chopped fresh mint
Place the couscous in a large heat-proof bowl & mix in the turmeric. Pour
on the boiling water, stir in the olive oil. Leave to stand, until all the water
has been absorbed. Fluff up the couscous with a fork. Season to taste &
add the toasted almonds & chopped fresh mint.
Pasted from <http://thevegandiet.blogspot.com/2007/08/lets-make-date.html>
Recipes 2 Page 2886

Unbeatable vegan chocolate chip oatmeal cookie recipe
November 16, 2007
8:32 AM
Unbeatable vegan chocolate chip oatmeal

cookie recipe
How to make delicious Chocolate-chip Oatmeal cookies from organic,
non-animal derived ingredients.
Are you vegan (one who abstains from eating or using animal derived products) or trying to be vegan? Have
you given up all hope of having cookies that taste like home-made cookies that you enjoyed before
abstaining from using butter and eggs? Concern yourself no longer. I am going to provide you with a recipe
that I have used literally hundreds of times with tremendous culinary success. These cookies taste so good
that you will find yourself with a new problem, convincing your friends, vegan and non-vegan alike, that
there are no animal ingredients in them at all.
To begin, the ingredient list:
1 and 1/2 cups of FLOUR. (Go for about a tablespoon less than this, actually. And I use organic flour).
1 teaspoon BAKING SODA
1 teaspoon SALT
3/4 cup of CANOLA OIL
2 tablespoons vanilla SOY MILK
1 & 1/3 cups of UNREFINED SUGAR
2 EGG REPLACER EGGS [I use ENERG EGG REPLACER and have found this to work best. This can be found in
most health food stores. One could also use any one of the following: soaked and drained flax seeds (soak
flax seeds for about an hour or two, drain the seeds out and use the remaining mush) , half a banana,
tapioca starch with water or simply two tablespoons of water).
1 1/2 tablespoons VANILLA EXTRACT (yes, 1 and 1/2 tablespoons. Oh, and use the real thing, it does make a
difference).
2 1/2 cups quick organic OATMEAL
12 oz. of organic, CHOCOLATE CHIPS (Tropical Source makes the best chocolate chips, in my opinion. They
are organic and use unrefined sugar. You can also find these in most health food markets, or ask them to
order them for you if they don't).
Now, how to mix and bake them:
Heat your oven to 350 degrees.
Mix FLOUR, BAKING SODA and SALT together. Set aside.
Mix together the OIL and SUGAR. Mix until creamy.
Mix your EGG REPLACER well (this is very important).
Add the egg replacer mixture to the sugar/oil mixture. Add about a third of the egg replacer miture at a
time, stirring it in a bit before adding the rest.
Add the SOY MILK.
Add the VANILLA.
Stir this mixture until it is a uniform color (this will not take long).
Slowly stir in the FLOUR mixture. Mix this well.
Stir in OATMEAL and CHOCOLATE-CHIPS.
Place large tablespoons full of the batter onto an ungreased cookie sheet (an air filled cookie sheet works
best, as the air between the two layers of the sheet keeps the bottom of baked items from burning).
Bake the cookies for about 9 to 13 minutes (ovens vary in temperature). Check them by gently pressing on
the top of one of the cookies (BE CAREFUL! The chocolate-chips become like molten rock when cooking. I
have burned myself more than once on a hot chocolate-chip). If the inside looks moist, but not too wet,
they are probably done. It might take you a couple of tries to get the time down, so bake only a few at a
time when starting out. Do not, I repeat, do not expect to see them turn slightly brown when done cooking.
Without real eggs, they will not get that dark. They will, however, turn a golden tan.
When they are done, remove them from the oven and allow them to sit on the sheet for about a minute or
two before placing them on a wire rack. Be careful with them as they tend to be quite delicate until they
have cooled.
You will find that they do not melt down exactly like cookies made using animal ingredients, but neither
you, nor anyone else will be able to taste the difference; IF you make them correctly.
I have fed these to many non-vegans and non-vegetarians and have had the same reaction from each and
Recipes 2 Page 2887

GOOD."
So go ahead and wallow in your own crapulence as you indulge yourself in these wonderful Vegan, organic
delights.
Pasted from <http://mnmn.essortment.com/veganchocolate_opx.htm>
Recipes 2 Page 2888

11:26 AM

Summary:
An already-streamlined version of pot pie is made even easier with the substitution
of precooked vegetarian chicken (made from soy-based protein). The crust is baked
separately while the filling cooks on the stovetop.
To some, the smell of vegetarian chicken in this dish may be pronounced or
offputting. The original recipe, called Turkey Pot Pie in a Pan, uses 2 1/2 pounds of
turkey drumsticks that are first browned in a skillet and then braised in vegetable-
filled chicken broth for 1 hour, until the meat falls off the bone. The skin is discarded
and the meat cut into small pieces.
8 servings
Ingredients:
• • 2 tablespoons vegetable oil
• • 1 medium yellow onion, chopped (about 1 cup)
• • 2 ribs celery, chopped
• • 1 medium carrot, finely chopped
• • 1 bay leaf
• • 2 1/2 cups low-sodium chicken or vegetable broth
• • 1 large (10 to 12 ounces) russet potato, peeled and cut into small dice
• • 1 cup heavy cream
• • 1 teaspoon thyme leaves (may substitute 1/2 teaspoon dried thyme)
• • 1 store-bought or homemade pie-crust dough (for a 9-inch pie)
• • 14 to 16 ounces vegetarian chicken (nuggets, slices or drumsticks)
• • 1 cup frozen peas, defrosted
• • Kosher salt
Directions:
Heat the oil in a large skillet (10 or 12 inches in diameter) over medium heat, until it
shimmers. Add the onion, celery, carrot and bay leaf; cook, stirring, for 8 to 10
minutes, until the vegetables have softened. Add the broth; when it has heated
through, add the potato, cream and thyme. Increase the heat to medium-high to
bring the mixture just to a boil, then reduce the heat to medium and cook uncovered
for 20 to 25 minutes, stirring occasionally.
Meanwhile, preheat the oven to 400 degrees. Line a large baking sheet with
parchment paper or a silicone liner.
Roll out or trim the pastry dough to a circle 1/2 inch larger than the diameter of the
skillet. Transfer to the baking sheet and bake for about 20 minutes or until golden
brown.
When the pastry has about 10 minutes left in the oven, cut or tear the vegetarian
chicken into small pieces (smaller than bite-size). Add to the pot-pie mixture in the
skillet along with the peas and cook for 5 to 8 minutes, stirring, or until those
ingredients are heated through. Season with salt and pepper to taste. Discard the
bay leaf. Remove from the heat and place the baked pastry crust on top of the
mixture in the skillet. Serve hot, at the table.
Recipe Source:
Based on a recipe from "Braises and Stews: Everyday Slow-Cooked Recipes," by Tori
Ritchie (Chronicle, 2007).
Pasted from <http://projects.washingtonpost.com/recipes/2008/01/09/chicken-pot-pie-pan/printer/>
Recipes 2 Page 2889

Recipes 2 Page 2890
11:28 AM

Summary:
Beltsville residents Vladimir and Amarilia Reis Davidovas have made this dish for about
15 years. Starting with a friend's recipe, they added the pineapple for sweetness and
color. They prefer the frozen Meatless Smoked Turkey Vegetable Protein Roll made by
Worthington, available at the Potomac Adventist Book & Health Food Store in Silver
Spring, 301-572-0700.
The turkey loaf and stuffing can be roasted 1 day in advance, then cooled, covered and
refrigerated. Reheat in a 350-degree oven for 30 minutes.
10 to 12 servings
Ingredients:
For the turkey loaf
• • 4 medium cloves garlic, finely minced
• • 1/2 stick (4 tablespoons) unsalted butter, softened
• • 1 1/2 tablespoons vegetarian no-chicken soup base, such as Better Than
Bouillon brand
• • 1 (4-pound) meatless smoked turkey loaf, such as Worthington brand (may
substitute four 1-pound loaves of meat substitute, such as Quorn brand),
preferably thawed
• • 1 can (1 pound, 20 ounces) sliced pineapple, juice reserved (may substitute
one whole pineapple, peeled, cored, and cut into 1/4-inch slices)
• • 1 1/2 cups ginger ale
For the stuffing
• • 1 stick (8 tablespoons) unsalted butter
• • 1 large onion, finely diced (about 2 cups)
• • 2 stalks celery, trimmed and cut into 1/4-inch dice
• • 6 to 7 ( ) finely chopped scallions, white and light -green parts
• • 1 medium red bell pepper, stemmed, cored and cut into 1/4-inch dice
• • 8 ounces whole white button mushrooms, coarsely chopped
• • 1 can (14 ounces) hearts of palm, drained and cut into 1/2-inch pieces, with
woody ends trimmed
• • 10 ounces sliced black olives
• • 1 to 2 teaspoon ( ) salt-free seasoning blend, such as Mrs. Dash
• • 1 can (14 ounces) vegetarian chicken broth (or other broth)
• • 1 pound ( ) package dried stuffing mix (do not use instant)
• • 1 cup finely chopped flat-leaf parsley (from 1/2 bunch)
Directions:
For the turkey loaf: Preheat the oven to 400 degrees. Have ready a 9-by-14-inch
roasting pan or baking dish.
In a small bowl, combine the garlic, butter and vegetarian soup base until smooth. Rub
all of the mixture on all sides of the vegetarian turkey roll and place the roll in the pan
or baking dish. Arrange some of the pineapple slices on top of the roll and place the
remaining slices alongside. Pour the reserved pineapple juice and 1 cup of the ginger
ale over the turkey roll. Roast for 45 to 55 minutes (depending on whether you started
with a thawed or frozen roll) or until the turkey roll is golden brown, basting several
times with the remaining 1/2 cup of ginger ale and cooking juices that have
accumulated during that time. (There should be about 1/2 inch of sauce at the bottom
of the pan until the end, when the liquid reduces to a syrupy glaze. If the loaf has
browned but the glaze has not yet reached the right consistency, transfer the loaf to a
cutting board and continue to roast the glaze for 5 minutes.)
Recipes 2 Page 2891

While the turkey roll is roasting, prepare the stuffing: Lightly grease a large baking
dish.
In a large saute pan over medium heat, melt the butter. Add the onion and increase
the temperature to medium-high. Cook for 7 to 10 minutes, until soft and slightly
golden in color. Add the celery, scallions, bell pepper, mushrooms, hearts of palm and
black olives and cook for 3 to 5 minutes, stirring constantly, until the vegetables have
softened. Add the seasoning blend to taste and the broth, stirring to combine. Cook
for 1 to 2 minutes (the mixture should come to a low boil), then add the dried stuffing
mix and parsley, stirring just to combine. Transfer to the baking dish, cover tightly with
aluminum foil and place in the oven to bake for 30 minutes, while the turkey roll is
roasting.
To serve, transfer the loaf to a cutting board and let rest for 2 minutes before cutting
into slices. Arrange on a warm serving platter, placing the baked pineapple slices on
top and around the edges. Serve with the warm stuffing.
© 2007 The Washington Post Company
Ads by Google
Pasted from <http://projects.washingtonpost.com/recipes/2006/11/15/davidovas-familys-vegetarian-turkey-

loaf/printer/>
Recipes 2 Page 2892

Red-Braised "Shrimp" and Tofu With Bok Choy
11:29 AM
Red-Braised "Shrimp" and Tofu With Bok

Choy
• • Cuisine: Asian
• • Features: Fast, Meatless
Summary:
This hearty, Chinese-style entree can be served as is or over steamed jasmine rice.
Rock shrimp, preferably not frozen, are called for in the original recipe, but we also
tested this using vegetarian "shrimp" (made from a soy-based protein) that were
first defrosted.
4 to 6 servings
Ingredients:
• • 1/2 cup low-sodium chicken or vegetable broth
• • 3 tablespoons tamari or low-sodium soy sauce
• • 2 tablespoons rice wine vinegar
• • 1 1/2 tablespoons ketchup
• • 1/4 to 1/2 teaspoon crushed red pepper flakes
• • 2 to 3 tablespoons vegetable oil
• • 1 medium shallot
• • 1-inch piece ginger root, minced
• • 1 medium clove garlic, minced
• • 8 ounces firm tofu, drained and cut into 1/2-inch cubes
• • 6 scallions (root ends trimmed), including tops, cut into 2-inch lengths
• • 1 1/2 pounds bok choy, trimmed and coarsely chopped
• • 9 ounces vegetarian shrimp, defrosted and cut in half horizontally (may
substitute 12 ounces peeled and deveined rock shrimp)
• • 1 tablespoon cornstarch
• • 1/4 cup water
Directions:
Combine the broth, tamari, vinegar and ketchup in a small bowl or measuring cup to
form a sauce. Add the crushed red pepper flakes to taste.
Heat the oil in a large wok or large saute pan over medium-high heat until the oil
shimmers. Add the shallot, ginger and garlic and cook for 30 seconds, stirring
constantly, until fragrant. Add the tofu and scallions and stir gently to distribute
evenly, being careful not to break up the tofu. Add the bok choy and the sauce
mixture and cover; bring to a boil, increasing the heat if necessary. Reduce the heat
to medium-low and cook, covered, for 10 minutes. Add the vegetarian shrimp; cover
and cook for 2 minutes or until heated through (if using rock shrimp, cook for 5
minutes).
Meanwhile, combine the cornstarch and water in a small cup, then add to the wok
or pan and cook, stirring constantly, for about 1 minute, until the sauce starts to
thicken. Serve immediately.
Recipe Source:
Adapted from "The Asian Grill," by Corinne Trang (Chronicle, 2006).
Pasted from <http://projects.washingtonpost.com/recipes/2008/01/09/red-braised-shrimp-and-tofu-bok-

choy/printer/>
Recipes 2 Page 2893

Vegetarian Burgers
11:31 AM
Vegetarian Burgers
The Washington Post, February 1, 2006
• • Features: Fast, Healthy, Meatless
Summary:
While staff writer Jackie Spinner was a correspondent in Baghdad from May 2004 to
November 2005, she volunteered to cook for the bureau at least once a week. "My
war zone meals were a way to bring everybody together," she wrote, " -- Iraqi
guards, translators and Western correspondents. We started each meal with a
poem, our love of words uniting us in the midst of suicide bombings, mortar attacks
and kidnapping threats."
With no measuring spoons in her Baghdad kitchen, she had to approximate the
amount of the ingredients. Here's a more user-friendly version. Also, in Baghdad, she
had to use regular yellow mustard. In her kitchen at home, she would opt for Dijon-
style.
In Baghdad, Jackie and her colleagues ate these plain, but you can serve them on
toasted buns. Leftover patties can be frozen.
4 to 6 servings
Ingredients:
• • 2 tablespoons unsalted butter
• • 1/2 cup finely chopped onion
• • 2 cloves garlic, finely chopped
• • 1 teaspoon ground cumin
• • 1 teaspoon chili powder
• • Salt
• • 2 cans (30 ounces) red kidney beans, rinsed and drained
• • 1 teaspoon yellow mustard (or Dijon-style mustard, may substitute a pinch
of mustard powder)
• • 2 tablespoons ketchup
• • 1/2 cup rolled oats
• • 2 medium carrots, peeled and finely grated
Directions:
In a medium pan over medium heat, melt 1 tablespoon of the butter. Add the onion
and garlic and cook until translucent, about 3 minutes. Add the cumin, chili powder
and salt and pepper to taste. Remove from the heat and set aside.
In a large bowl, mash the beans with your hands (it's okay if some of the beans
remain whole). Add the mustard, ketchup, oats, carrots and the onion mixture and
mix until well combined. Form into about large 6 balls. Do not flatten into patties.
In the same pan over medium heat, melt 1 teaspoon of the butter. Cook 2 balls at a
time. After about 2 minutes, flatten each ball slightly with a spatula but do not make
them too thin. After another 2 minutes, or when the patties are firm enough to hold
together, flip over. Cook an additional 2 minutes until browned and heated through.
Repeat with the remaining butter and balls. Serve hot.
Recipe Source:
Adapted from correspondent Jackie Spinner.
Pasted from <http://projects.washingtonpost.com/recipes/2006/02/01/vegetarian-burgers/printer/>
Recipes 2 Page 2894

Vegetarian Chili With Butternut Squash and Rutabaga
11:32 AM
Vegetarian Chili With Butternut Squash and

Rutabaga
• • Cuisine: Central/South American
• • Features: Healthy, Meatless
Summary:
It's not really chili, of course, but this has a deep, smoky flavor and is quite hearty.
Don't be afraid to make this recipe's big batch; it freezes well. Serve with tortilla
chips or steamed rice.
8 to 10 servings
Ingredients:
For the chili
• • 2 tablespoons canola oil
• • 1 sweet onion, coarsely chopped
• • 3 carrots, cut into 1/4-inch dice
• • 1 tablespoon finely chopped garlic
• • 1 can (28 ounces) chopped tomatoes and their juices
For the chili
• • 1 small butternut squash, peeled and cut into 1/2-inch dice (about 4 cups),
or 1-pound package diced butternut squash
• • 1 medium rutabaga, peeled and cut into 1/2-inch dice (about 2 cups)
• • 1 pound frozen corn kernels
• • 1 can (15 ounces) kidney beans, with their liquid
• • 1 can (15 ounces) black beans, with their liquid
• • 2 to 4 tablespoons ( ) chili powder
• • 2 chipotle chili peppers in adobo, coarsely chopped
• • Coarse kosher salt
For the garnish
• • Diced plum tomatoes, for garnish
• • Shredded extra-sharp cheddar cheese, for garnish
• • Diced avocado, for garnish
• • Finely chopped cilantro, for garnish
• • Finely diced red onion, for garnish
Directions:
Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and
garlic and cook for 5 minutes, until crisp-tender. Add the tomatoes, squash and
rutabaga and increase the heat to medium-high, bringing the mixture to a boil.
Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Add
the corn, beans, chili powder to taste, chipotle chili peppers and salt to taste, stirring
to combine. Increase the heat to medium-high and bring to a boil, then reduce the
heat to medium-low and cook for 20 minutes, stirring once or twice. Serve with
bowls of the garnishes.
Recipe Source:
Adapted from "Starting With Ingredients," by Aliza Green (Running Press, 2006).
Pasted from <http://projects.washingtonpost.com/recipes/2006/12/06/vegetarian-chili-butternut-squash-

and-rutabaga/printer/>
Recipes 2 Page 2895

Recipes 2 Page 2896
11:33 AM

• • Course: Main Course, Soup
• • Features: Kid-Friendly, Meatless
Summary:
Corn chowder shouldn't taste like seafood chowder to which somebody forgot to
add the seafood.
Trouble is, most do. The best are insipidly watery and flavorless. The worst are
cloyingly thick, with enough cream to induce a coronary. In the middle are those so
overly spiced you could be slurping pork chowder for all you can taste.
Is it too much to ask that a corn chowder showcase just two things: the taste and
texture of fresh corn? Setting that as a goal, Associated Press writer J.M. Hirsch
began devising a better batch. It was easier than expected.
2 to 3 main-course servings
Ingredients:
• • 4 cups whole milk
• • 7 ears corn
• • 2 tablespoons olive oil
• • 1 1/4 cups diced yellow onion
• • 1 1/2 cups (1 large potato or 2 small) russet potatoes, cut in 1/4 inch dice
• • 1/2 teaspoon dried thyme leaves
• • 4 cloves garlic, minced
• • Salt
Directions:
In a large pot over medium-low heat, heat the milk until bubbles just begin to break
the surface.
Meanwhile, cut the corn kernels away, reserving the cobs. You should have 4 to 5
cups of kernels; set them aside.
When the milk is warm, add the corn cobs and cook for 10 minutes to flavor the
milk.
While the cobs are cooking, heat the olive oil in a large skillet over medium-high
heat. Add the onion, potatoes and thyme and cook for about 8 minutes, or until the
potatoes are just tender and the onion is becoming translucent. Add the garlic and
cook for 1 more minute.
Remove the cobs from the milk and discard them. Add the potato-onion mixture to
the milk and increase the heat to medium. Add the corn kernels and cook 15
minutes without allowing the mixture to boil. Season with salt and pepper to taste.
Recipe Source:
Adapted from J.M. Hirsch.
Pasted from <http://projects.washingtonpost.com/recipes/2006/08/30/vegetarian-corn-chowder/printer/>
Recipes 2 Page 2897

11:34 AM

Summary:
Though time-consuming, this rich lasagna entree -- with its layers of rosemary-
roasted mushrooms, nutty fontina cheese and slightly sweet Parmesan cream
sauce -- is certain to please those partaking of turkey as well as those who are not.
Amid the Thanksgiving chaos, if you have a few minutes (and a spare skillet), for a
garnish, saute some sliced mushrooms in equal parts oil and butter with a pinch of
rosemary leaves and scatter over the top of the lasagna.
In Advance: Assemble the lasagna and refrigerate for up to 2 days. The lasagna can
be reheated, covered with foil, at whatever temperature you set your oven for the
turkey. (This works best if you remember to roast the turkey on the second to lowest
oven rack and save the bottom rack for the lasagna.) Once you remove the turkey,
adjust the oven to 425 degrees and heat the lasagna, uncovered, for the final few
minutes to lightly brown the top layer of cream sauce and cheese.
4 to 6 servings
Ingredients:
For the vegetables:
• • 1 to 11/2 pound mixed mushrooms, such as button, cremini, portobello and
shiitake
• • 2 large sweet onions, such as Vidalia or Walla Walla
• • About 4 tablespoons olive oil
• • About 4 tablespoons unsalted butter, cut into small pieces
• • Salt and freshly ground black pepper to taste
• • Zest and juice from 1 lemon
• • 2 to 3 sprigs rosemary, leaves finely chopped, plus additional for garnish
For the noodles and cream sauce:
• • 12 to 16 ounces lasagna sheets
• • 1 1/2 cups heavy (whipping) cream
• • About 3/4 cup (3 ounces) freshly grated Parmesan cheese, plus additional for
garnish
• • Freshly grated nutmeg to taste
• • Salt and freshly ground white or black pepper to taste
To assemble:
• • Olive oil for the pan
• • 8 ounces fontina cheese, thinly sliced or grated, plus additional for garnish
Directions:
For the vegetables: Preheat the oven to 450 degrees.
Trim the stems from the mushrooms and discard or reserve for stock. Slice the caps
between 1/4 and 1/2 inch thick. Slice the onions about 1/4 inch thick.
Spread the mushrooms on 2 large rimmed baking sheets. Do not crowd them.
Spread the onions on 1 large rimmed baking sheet. The onions may overlap slightly.
Drizzle both the mushrooms and the onions with about 2 tablespoons of the oil, dot
with about 2 tablespoons of the butter and season well with salt and pepper. Using
your hands, toss to coat. Sprinkle the lemon zest and juice over the onions and toss
to coat.
Roast the mushrooms and onions, in batches if necessary, until softened and just
starting to brown, about 20 minutes. Transfer the sheets to a wire rack to cool
slightly. Sprinkle the mushrooms with the rosemary.
For the noodles and cream sauce: Bring a large pot of water to a boil. Working in
batches, cook the lasagna sheets, stirring occasionally so they do not stick together,
until tender. Carefully transfer the noodles to a colander, rinse with cold water and
Recipes 2 Page 2898

transfer to a clean towel, laying them flat, to dry.
Meanwhile, in a small saucepan over medium-low heat, combine the cream and
Parmesan cheese and heat, stirring frequently, until a few bubbles surface. Continue
to simmer gently, stirring frequently, until the cheese melts and the sauce is fairly
smooth (the sauce will retain a slight graininess because of the cheese). Season with
nutmeg, pepper and a pinch of salt and stir to combine. Remove from the heat.
To assemble the lasagna, lightly oil a 9-by-13-by-2-inch (or similar size) baking dish.
Place 1 layer of the cooked pasta in the dish, overlapping the sheets slightly. Spread
1/3 of the mushrooms evenly over the pasta. Spread 1/3 of the onions evenly over
the mushrooms. Spread about 1/3 of the fontina over the onions and season lightly
with salt and pepper. Add a second layer of pasta, overlapping the sheets slightly.
Top with 1/2 of the remaining mushrooms and 1/2 of the remaining onions. Spoon
about 1/3 of the cream sauce over the onions and spread 1/2 of the remaining
fontina over the sauce. Add a third layer of pasta, overlapping the sheets slightly.
Top with the remaining mushrooms and onions. Spoon 1/2 of the remaining cream
sauce over the onions and spread the remaining fontina over the sauce. Top with a
fourth layer of pasta, pour the remaining cream sauce over the top, letting it run
down the sides a bit, and sprinkle with Parmesan and/or fontina cheese to garnish,
being sure to cover the pasta along the edge of the dish. (May set aside to cool to
room temperature, then cover and refrigerate for up to 48 hours.)
Cover the lasagna with aluminum foil and bake until warmed through, 30 to 40
minutes, depending on the oven temperature. (If heating refrigerated lasagna, allow
20 more minutes.) Remove the foil and bake until the filling is bubbling and the top
is golden, 15 to 20 minutes. Let stand about 5 minutes before cutting. Sprinkle with
additional rosemary to garnish.
Recipe Source:
Adapted from a recipe in "Pasta Improvisata," by Erica De Mane (Scribner, 1999).
Tested by Candy Sagon for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2002/11/20/vegetarian-roasted-mushroom-

lasagna/printer/>
Recipes 2 Page 2899

Vita's Vegetarian 3-bean chipotle chili
11:35 AM
Vita's Vegetarian 3-Bean Chipotle Chili

• • Features: Slow Cooker, Healthy, Meatless
Summary:
Chipotle peppers and liquid amino acids lend smoky and salt flavor to this meatless
chili. The extra step of soaking the beans makes them tender and keeps sodium
levels down. Serve with corn tortilla chips.
12 to 16 servings
Ingredients:
• • 8 ounces small dried red beans
• • 8 ounces dried white (navy) beans
• • 8 ounces dried black beans
• • 1 large red onion, finely or coarsely chopped
• • 2 1/2 tablespoons ground cumin
• • 2 teaspoons chili powder
• • 5 medium tomatoes, coarsely chopped
• • 8 medium cloves garlic, smashed
• • 2 to 3 chipotle peppers en adobo (may include or wipe away excess sauce,
depending on the desired level of heat)
• • 2 to 3 cups corn kernels (from 4 ears)
• • 1/2 cup coarsely chopped cilantro leaves
• • 2 tablespoons maple syrup
• • Salt
Directions:
Thoroughly wash the dried beans and pick through to discard any hard bits. Place in
a large bowl and cover with water; let soak overnight or up to 12 hours.
Drain and transfer to a slow cooker; fill with water that is at least 2 inches above the
beans. Cook on high heat for about 3 to 6 hours or until the beans are tender; the
time it takes will depend on how hot your cooker gets. Drain the beans, reserving
their cooking liquid, and salt and pepper the beans to taste. Set aside.
In a large pot over medium heat, heat the liquid amino acids. Add the onion and
cook for 10 minutes, stirring, until the onion begins to soften. Add the cumin and
chili powder, stirring to mix well.
Meanwhile, combine 4 of the tomatoes, garlic and chipotle peppers in a food
processor or blender; puree, and then add to the onion mixture and cook for 10
minutes, stirring occasionally. Add the cooked beans, corn kernels and the remaining
chopped tomato. If you like more liquid in your chili, add some of the reserved bean
cooking liquid. Cover and cook for 30 minutes, then remove from the heat and add
the cilantro and maple syrup, mixing well. Let stand for 10 minutes before serving.
Taste and adjust seasoning as needed.
Recipe Source:
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas-vegetarian-3-bean-chipotle-

chili/printer/>
Recipes 2 Page 2900

All-Purpose Nearly Normal Gluten-Free Chocolate
Chip Cookies
All-Purpose Nearly Normal Gluten-Free
11:38 AM

Summary:
This recipe yields a thin, crisp cookie with the slightly gooey texture of the famed Toll
House variety. It is difficult to tell that these are gluten-free, save for a slightly grainy
finish that might go undetected.
Makes about 48 cookies
Ingredients:
For the cookies
• • 16 tablespoons (2 sticks) vegan solid shortening, such as Earth Balance
Natural Shortening, at room temperature (may substitute a combination of
vegan shortening and unsalted butter)
• • 1 cup packed light brown sugar
• • 1 teaspoon salt
• • 2 teaspoons vanilla extract
• • 2 large eggs
• • 1 teaspoon baking soda
• • 2 cups (one 12-ounce package) semisweet chocolate morsels
• • 1 1/2 cups chopped pecans (optional)
Directions:
Measure out 2 1/4 cups for this recipe; cover and store the remaining flour mix in
the refrigerator or in a cool place for another use.
For the cookies: In the large bowl of a stand mixer or using a hand-held mixer on
medium speed, beat the shortening. Add the sugars, salt and vanilla extract, mixing
until fluffy. Add the eggs, baking soda and baking powder, then add the basic flour
mix, combining until well blended. Add the chocolate morsels and the nuts, if using.
Wrap the dough in plastic wrap and refrigerate for about 1 hour.
When ready to bake, preheat the oven to 350 degrees. Line 2 large rimmed baking
sheets with parchment paper.
Drop the chilled dough onto the baking sheets by teaspoonfuls spaced about 1 inch
apart (the cookies will not spread much). Bake for 9 to 12 minutes or until the tops
are lightly browned. Transfer the sheet to the stovetop to cool for 5 minutes, then
transfer the cookies to a wire rack to cool completely.
Recipe Source:
From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating"
(BookSurge, 2007).
Pasted from <http://projects.washingtonpost.com/recipes/2007/08/08/gluten-free-chocolate-chip-

cookies/printer/>
Recipes 2 Page 2901

Recipes 2 Page 2902
11:39 AM

• • Course: Breakfast, Bread
Summary:
These may be fluffier than regular scones, with a softer crumb -- closer to a biscuit, even.
The tops brown nicely, but they could be brushed with melted butter before baking for
extra flavor.
Makes eighteen 2-inch scones
Ingredients:
For the scones
• • 2 teaspoons baking powder
• • 4 tablespoons vegan solid vegetable shortening, such as Earth Balance Natural
Shortening
• • 2 large eggs, beaten
• • 3/4 cup plain yogurt
• • 1/2 cup add-ins, such as fruit, nuts or chocolate morsels (optional)
Directions:
Measure out 2 cups for this recipe and place in a large mixing bowl; cover and store the
remaining flour mix in the refrigerator or in a cool place for another use.
For the scones: Preheat the oven to 400 degrees. Line a large baking sheet with
parchment paper.
Add the sugar, baking powder and baking soda to the basic flour mix, stirring to mix well.
Use a pastry cutter or two knives to cut the shortening into the dry ingredients. Add the
beaten eggs and yogurt, stirring to combine, then add the fruit, nuts or chocolate, if
using, stirring to combine.
Drop the batter onto the baking sheet in heaping tablespoonfuls spaced about 2 inches
apart. Bake for 10 to 12 minutes, until the tops are lightly browned. Serve warm.
Recipe Source:
From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating" (BookSurge,
2007).
Pasted from <http://projects.washingtonpost.com/recipes/2007/08/08/gluten-free-scones/printer/>
Recipes 2 Page 2903

11:41 AM

Related Story
Summary:
These vegan cupcakes, which will make you nostalgic for childhood, are simple to
prepare.
1 dozen
Ingredients:
For the cupcakes
• • 1 cup flour
• • 1/3 cup unsweetened cocoa powder (Dutch process or regular)
• • 1 cup soy milk
• • 1 teaspoon apple cider vinegar
• • 1 teaspoon vanilla extract
• • 1/2 teaspoon almond extract, chocolate extract or more vanilla extract
• • 10 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, coarsely
chopped
For the frosting
• • 1/2 cup nonhydrogenated shortening
• • 1/2 cup nonhydrogenated margarine, such as Earth Balance
• • 3 1/2 cups confectioners' sugar, sifted if clumpy
• • 1/4 cup plain soy milk or soy creamer
• • 5 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, finely
mashed, plus 6 of the cookies, cut in half, for garnish
Directions:
For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or
aluminum foil liners.
In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa
powder, baking soda, baking powder and salt. Set aside.
In a large bowl, whisk together the soy milk and vinegar; set aside for a few minutes to
curdle. Add the sugar, oil and vanilla extract and other extract, if using, and beat until
foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain (a
few small lumps are okay). Add the chopped cookies to the batter, stirring just to
combine. Spoon the batter into the liner cups, filling them three-quarters full. Bake for
18 to 20 minutes or until a toothpick inserted into the center comes out clean. Transfer
to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting: In the bowl of a stand mixer or in a
large bowl using a hand mixer, beat the shortening and margarine on medium-high
speed for about 5 minutes, until well combined and fluffy. Reduce speed to low to add
the sugar until incorporated, and then increase to medium-high speed to beat for about
3 minutes. Add the vanilla extract and soy milk or creamer; beat on the same speed for 5
to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
To assemble: Frost the cupcakes generously and top each cupcake with half of a
sandwich cookie by inserting the cut end into the frosting. Store in a sealed container for
up to 3 days.
Recipe Source:
Recipes 2 Page 2904

Terry Hope Romero (Marlowe & Co., 2006).
Tested by Leigh Lambert for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2006/11/29/cookies-n-cream-cupcakes/printer/>
Recipes 2 Page 2905

11:42 AM

Summary:
Rummy, nutty and chewy, these would be delicious even without the icing, which
adds sweetness and a second punch of rum flavor. Rum extract, which contains a
trace of the alcohol found in rum, or apple cider can be substituted for the rum.
STORE: In an airtight container for up to 1 week. The dough, wrapped well and
placed in a heavy-duty resealable plastic food storage freezer bag, can be frozen for
up to 2 months. Baked cookies should be frozen without the icing.
Makes 24 cookies
Ingredients:
For the cookies
• • 1/4 cup soy or rice milk
• • 1 cup plus 2 tablespoons sugar
• • 1 tablespoon molasses
• • 1 1/2 cups flour
• • 1/4 cup cornstarch
• • 1 1/2 teaspoons baking powder
• • 1/2 teaspoon freshly grated nutmeg, plus more for garnish (optional)
• • 1/2 teaspoon ground cinnamon
• • 2 cups coarsely chopped pecans
For the icing
• • 2 tablespoons nonhydrogenated vegan margarine, at room temperature
• • 2 cups confectioners' sugar, plus more as needed
• • 2 tablespoons soy milk, soy creamer or rice milk
• • 1/4 teaspoon vanilla extract
• • Colored sugar sprinkles, for garnish (optional)
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 2
baking sheets with parchment paper.
For the cookies: Combine the oil, soy or rice milk, sugar, molasses, rum and vanilla
extract in a large mixing bowl; beat at medium-high speed for 2 to 3 minutes or until
slightly foamy. Stop the motor and use a fine-mesh strainer to sift in the flour,
cornstarch, baking powder, baking soda, spices and salt. Mix well on low speed until
a soft dough forms.
Place the chopped pecans on a flat plate or piece of wax paper on a work surface.
Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll
them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time
onto the nuts and then roll (the dough will firm up slightly as it sits). Place the balls 2
inches apart on the baking sheets; bake 1 sheet at a time for about 10 to 14 minutes
or until the cookies have puffed a bit and do not look raw. Let the cookies cool on
the sheet for 5 minutes before transferring to a wire rack to cool completely.
For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3
minutes, until it is smooth and creamy. Stop the motor and add the confectioners'
sugar; use a fork to combine. On low speed, add the soy milk, soy creamer or rice
milk, the rum and the vanilla extract; increase the speed to medium or medium-high
and beat until the consistency of buttercream frosting is achieved. Spread 1
teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored
sprinkles, if desired. Allow the icing to become firm before storing the cookies.
Recipe Source:
Recipes 2 Page 2906
Recipe Source:
Adapted from "Veganomicon: The Ultimate Vegan Cookbook," by Isa Chandra
Moskowitz and Terry Hope Romero (Marlowe, 2007).
Pasted from <http://projects.washingtonpost.com/recipes/2007/12/12/rumnog-pecan-cookies/printer/>
Recipes 2 Page 2907

11:43 AM

Summary:
This recipe works best with extra-firm tofu and can pass as chicken,
especially if served the day after it has been prepared, when the texture of
the tofu is even tighter. Tofu from the bulk bins in whole-food stores also
works exceptionally well.
The dish can be made in advance and refrigerated in an airtight container for
up to 2 days.
4 servings
Ingredients:
For the sauce
• • 1 12-ounce bottle store-bought vegan barbecue sauce, such as
Annie's Naturals Organic BBQ
• • 2 teaspoons maple syrup
• • Pinch cayenne pepper (optional)
For the tofu
• • Canola oil, for frying
• • 1/2 teaspoon onion powder
• • 1/2 teaspoon garlic powder
• • 1/2 teaspoon ground ginger
• • 28 to 32 ounces (2 blocks) extra-firm tofu, such as Spring Creek or
White Wave brand, cut into at least 18 cubes of equal size
Directions:
For the sauce: In a large saucepan over low heat, combine the barbecue
sauce, maple syrup and cayenne pepper to taste, if desired. Cover and keep
warm on the lowest possible setting.
For the tofu: Pour enough oil into a large cast-iron skillet to fill at least 2
inches; heat over medium-high heat for about 15 minutes. To test whether
the oil is hot enough, drop one of the chunks of tofu into it. If the oil
immediately sizzles, then it is ready.
Meanwhile, in a large plastic bowl with a tight-fitting lid, combine the liquid
amino acids, onion powder, garlic powder and ground ginger; add the cubes
of tofu and seal the lid. Invert the bowl, turning it over gently a few times
until the tofu is evenly coated. Taste and adjust seasoning as needed.
Working in batches, add the coated tofu to the hot oil and fry, turning the
cubes, for 8 to 10 minutes or until an evenly crisp, golden brown coating
forms. Do not crowd the skillet; adjust the heat as necessary. Use a slotted
spoon to transfer the tofu directly to the warm barbecue sauce. Allow all of
the fried tofu to cook in the sauce for about 30 minutes on the lowest
possible setting, stirring gently to avoid breaking up the tofu. Serve hot.
Recipe Source:
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas-barbecue-

tofu/printer/>
Recipes 2 Page 2908

tofu/printer/>
Recipes 2 Page 2909

11:44 AM

• • Course: Bread
• • Features: Healthy
Summary:
This recipe is a version of the corn bread that Anacostia resident Levita Mondie-
Sapp's mother, Diane Moore Mondie, taught her how to make as a young girl in
Memphis. Her mother's included lard, eggs, whole milk and processed flour. In
response to illness within Mondie-Sapp's family and among African Americans in
general, she experimented with substitute ingredients.
This batter can be mixed in advance and refrigerated in an airtight container; if you
do so, bring it to room temperature before baking. For best results, bake just before
serving. Leftovers can be refrigerated in a resealable plastic food storage bag.
Serve warm, with a butter substitute such as Earth Balance spread.
8 servings
Ingredients:
• • 1/4 cup plus 2 tablespoons canola oil
• • 1 cup sifted flour
• • 1 cup yellow cornmeal
• • 4 teaspoons aluminum-free baking powder
• • 1/2 teaspoon fine sea salt
• • 3 tablespoons turbinado sugar, such as Sugar in the Raw brand
• • 1/4 cup unsweetened applesauce
• • 1 to 1 1/4 cup plain low-fat soy milk or rice milk, such as Edensoy or Rice
Dream brand
Directions:
Preheat the oven to 425 degrees. Place the canola oil in a 10- or 12-inch cast-iron
skillet and heat the skillet in the oven until the oil is hot (about 10 minutes). Remove
from the oven and swirl around so that the oil coats the skillet bottom and sides; set
aside. Or while the oil is heating, you can work really fast to mix the corn bread
before the oil starts to smoke or gets too hot.
Combine the flour, cornmeal, baking powder, salt and sugar in a large measuring cup
or bowl. In a separate large bowl, whisk together the applesauce and milk (if using
rice milk, start with 1 cup). Use a fine-mesh strainer to sift the dry ingredients into
the wet mix. Carefully add the heated oil from the skillet; the mixture will bubble a
bit. Mix well.
Pour the warm batter into the hot, oiled skillet and bake for about 20 minutes, or
until golden brown. Cut into wedges and serve warm.
Recipe Source:
Tested by Adrienne Cook for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas-vegan-cornbread/printer/>
Recipes 2 Page 2910

Vita's Vegan Orange-Glazed Sweet Potatoes
11:57 AM
Vita's Vegan Orange-Glazed Sweet

Potatoes
• • Course: Side Dish
• • Features: Meatless
Summary:
This wholesome sweet potato recipe will give you another reason to love this
wonderful vegetable. Steaming the potatoes instead of boiling them makes this
dish even more flavorful.
4 to 6 servings
Ingredients:
• • 6 medium sweet potatoes (about 4 pounds)
• • 1 cup freshly squeezed orange juice
• • 1 tablespoon cornstarch or flour
• • 3/4 cup turbinado sugar, such as Sugar in the Raw
• • 1/2 teaspoon sea salt
• • 1/2 teaspoon freshly grated lemon zest
• • 3 tablespoons butter substitute, preferably Earth Balance (may
substitute with 3 tablespoons of canola oil and a dash of salt)
Directions:
Preheat the oven to 350 degrees. Lightly grease a large flameproof casserole
dish with nonstick cooking oil spray.
Peel the potatoes and cut them into 1/4- or 1/2-inch-thick slices. Place them in a
steamer set in a large saucepan containing a small amount of barely boiling
water. Cover and steam for 20 to 30 minutes or until the potatoes can be easily
pierced with a fork. Transfer them to the casserole dish, layering evenly.
While the potatoes are steaming, prepare the glaze: Combine the orange juice
and cornstarch or flour in a measuring cup and stir to mix well.
In a medium saucepan over medium-low heat, combine the sugar, salt, lemon
zest and butter substitute; add the juice -cornstarch mixture. Increase the heat to
medium and cook for about 5 minutes, stirring until the mixture forms a syrup
thick enough to coat the back of a spoon. Pour over the sweet potatoes and
cover the casserole with aluminum foil. Bake for about 45 minutes, basting
occasionally, then remove the foil and bake for about 15 minutes.
Remove from the oven while you preheat the broiler; place the casserole on the
top rack and broil for 5 to 6 minutes, until the top layer of potatoes is nicely
browned. Serve hot.
Recipe Source:
Tested by Pam Kendrick for The Washington Post.
Pasted from <http://projects.washingtonpost.com/recipes/2007/10/10/vitas -vegan-orange-glazed-

sweet-potatoes/printer/>
Recipes 2 Page 2911

Almond-Fig Shake
12:06 PM
Almond-Fig Shake
Vegetarian Times Issue: July 1, 2001 p.47 — Member Rating: -
If you want a quick calcium fix, try this drink made with fortified soy milk, almond
butter and figs.
Ingredient List
2 to 3 Servings
• 4 cups vanilla-flavored, calcium-fortified, soy milk
• 6 dried figs
• 1 1⁄2 Tbs. almond butter (raw or toasted)
• Pinch ground cinnamon
• Pinch salt
• 3 ice cubes (optional)
Directions
1. In blender, combine all ingredients and process until smooth. Pour into tall
glasses and serve right away.
Per Serving: Calories: 559, Protein: 19g, Total fat: 18g, Carbs: 85g, Cholesterol: 0mg,
Recipes 2 Page 2912

12:07 PM

Vegetarian Times Issue: October 1, 2003 p.67 — Member Rating: -
Posole is a simple rustic stew commonly eaten year-round in the pueblos of New
Mexico—and it is especially welcome in wintertime. Made from dried hominy corn,
vegetables, spices and dried red chiles, the stew is usually cooked in large quantities.
It is traditionally served with a variety of condiments—especially red chile sauce,
freshly roasted diced green chiles, chile pequín and Indian breads, particularly blue
corncob breadsticks. The ingredient known as posole—Mexican-style hominy—is
found in three colors of corn: white, blue and red, with white being the most
common. It is sold dried in the Mexican food section of well-stocked markets or in
Latino groceries. Azafrán is Native American saffron, which is sold in Latino groceries.
If available, substitute dried Mexican oregano for the fresh oregano.
Ingredient List
SERVES 6 TO 8
• 2 cups dried posole, or 3 to 4 cups canned with water
• 6 qt. water
• 2 zucchini, cut in half lengthwise and into thin slices crosswise
• 2 yellow squash, cut in half length-wise and into thin slices crosswise
• 4 tomatoes, diced
• 4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
• 2 bay leaves
• 1 tsp. azafrán
• 2 tsp. finely chopped fresh oregano leaves
• 1 tsp. finely chopped fresh thyme leaves
• 1 1/2 tsp. salt
Directions
1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and
discard soaking water.
2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil
over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours,
or until kernels burst and are puffy and tender. Add water during cooking, if
needed. Drain posole, and set aside.
3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear,
about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté
3 minutes more.
4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a
boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and
salt, and continue cooking 30 minutes more, adding more water if needed.
Serve hot in large soup bowls with warm bread.
Wine Suggestions
By now, vegetarians are well aware of the favorable coupling of corn and
Chardonnay, so let’s look at a solid red wine choice for this posole instead. Generally
speaking, a fruit-driven, low-acid wine pairs best with corn-dominant dishes, but this
stew has a good amount of tomato and spice in it, so look to Red Zinfandel and
Syrah/Shiraz instead. Try Cline Sonoma County Syrah.
Recipes 2 Page 2913

Recipes 2 Page 2914

12:09 PM

Ingredient List
6 Servings
• 1 cup yellow cornmeal
• 2 1/2 tsp. baking powder
• 1 cup soy milk
• 1 Tbs. light miso
• 1 tsp. canola oil
• 6 oz. firm tofu, cut into 1/4-inch dice
• 1/2 cup corn kernels
• 1 green onion, thinly sliced
Directions
1. In medium bowl, combine cornmeal and baking powder. Add soy milk,
miso and oil; mix well. Fold in tofu and vegetables.
2. Heat a nonstick skillet over medium heat. When hot, drop batter by 1/4
cupfuls into hot pan. Cook until browned, 1 to 2 minutes per side. Transfer
corn cakes to clean cloth napkin or dish towel and wrap it around them to
keep warm while cooking remaining batter.
Per 2-cake serving: Calories: 337, Protein: 16g, Total fat: 8g, Carbs: 53g,
Cholesterol: mg, Sodium: 660mg, Fiber: 6g, Sugars: g
Recipes 2 Page 2915

Garlic Toasts
12:11 PM
Garlic Toasts
Ingredient List
Makes 12 Toasts
• 12 ( 1/2 inch thick) slices French baguette
• Vegetable oil cooking spray
• 2 Tbs. grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees. Coat bread slices on both sides with cooking
spray and place on baking sheet. Sprinkle with Parmesan cheese, garlic, salt
and pepper. Bake until golden brown and crisp, about 20 minutes. Serve warm
with Lemon-Tarragon Vegetable Salad.
Per toast: Calories: 73, Protein: 3g, Total fat: 1g, Carbs: 13g, Cholesterol: 1mg,
Recipes 2 Page 2916

12:12 PM

Ingredient List
4 Servings
• 1 lb. firm or extra-firm tofu, drained
• 1 bunch bok choy with leaves, sliced crosswise and rinsed
• 3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion),
thinly sliced
• 3 Tbs. bottled stir-fry sauce or to taste
• Crushed red pepper flakes (optional)
• Coarsely chopped peanuts (optional)
Directions
1. Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper
towels, then cut into 1-inch dice.
2. In wok or wide skillet, heat oil over medium-high heat. Add tofu and stir-fry
until golden on both sides, about 5 minutes.
3. Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water. Stir-fry
until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper flakes and
peanuts if using, and serve right away.
Recipes 2 Page 2917

Pot Pie
12:15 PM
Pot Pie
Ingredient List
12 servings
• 6 medium shallots, finely chopped
• 3 Tbs. all-purpose flour
• 1 1/4 cups soy milk, warmed
• 1 lb. baking potatoes (2 large)
• 2 lbs. sweet potatoes (3 medium)
• 1 Tbs. chopped fresh rosemary or 1 tsp. dried, crumbled
• 2 lbs. spinach, stemmed and well washed
• Pastry crust
• 3 cups unbleached all-purpose flour
• 3/4 tsp. salt
• 3/4 cup plus 3 Tbs. chilled solid vegetable shortening
• 5 to 6 Tbs. ice water
• 1 lb. parsnips, peeled and cut into 1/2-inch chunks
• 1 Tbs. chopped fresh thyme or 1 tsp. dried
• 2 tsp. coarse salt
• 1 lb. cremini or button mushrooms, halved or quartered
Directions
1. Make pastry crust: In large bowl, mix flour and salt. Cut in shortening with
your fingertips until mixture resembles coarse meal. Sprinkle with 3
tablespoons ice water and toss to mix.
2. Add additional ice water, 1 tablespoon at a time, and work in gently until
dough just comes together and isn’t too crumbly. Gather into ball then knead
a few times to blend. Cut off one-quarter of dough. Shape both pieces into a
disk, wrap in plastic wrap and chill at least 2 hours or up to 2 days.
3. Preheat oven to 450°F. In large bowl, combine parsnips, 1 teaspoon oil, thyme
and 1/4 teaspoon salt and mix well. Transfer to baking sheet with sides and
roast 10 minutes.
4. In same bowl, combine mushrooms, 2 teaspoons oil, 1/2 teaspoon salt and 1/4
teaspoon pepper and mix well. Add to baking sheet with parsnips and roast 8
to 10 minutes. Remove from oven and set aside.
5. In large pot, combine half the spinach and 1 cup water. Cover, bring to a boil
and cook until wilted, about 2 minutes. Remove spinach to colander with
tongs, rinse under cold running water and squeeze out as much moisture as
possible. Repeat with remaining spinach. Coarsely chop spinach and set aside.
6. In large saucepan, heat remaining 1 tablespoon oil over medium heat. Add
shallots and cook, stirring often, until softened, about 5 minutes. Add flour and
cook, stirring, 2 minutes. Gradually whisk in warmed soy milk a bit at a time,
letting sauce thicken before adding more milk. When all soy milk is added,
reduce heat to medium-low and cook, whisking often, 1 to 2 minutes. Stir in
spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Remove pan from heat and allow to cool.
8. Coat a 4-quart oval or rectangular casserole with vegetable cooking spray. Cut
baking potatoes into 1/8-inch-thick slices and place in bowl. Add cold water to
cover and let stand 5 minutes. Meanwhile, peel and cut sweet potatoes into
1/8-inch-thick slices.
9. Drain baking potatoes and arrange slices, overlapping, in bottom of prepared
casserole. Sprinkle with rosemary and 1/2 teaspoon salt. Arrange sweet potato
slices on top, overlapping. Sprinkle with remaining 1/4 teaspoon salt and 1/4
Recipes 2 Page 2918

teaspoon black pepper. Spread spinach mixture evenly over sweet potatoes,
then top with parsnips and mushrooms.
10. Preheat oven to 400°F. On lightly floured surface, roll out larger piece of dough
3 inches larger than shape of casserole. Place dough on top of filling; roll edges
under and crimp onto lip of casserole. Roll out remaining piece of dough and,
with cookie cutters and pastry wheel or knife, cut out leaves.
11. With pastry brush, lightly brush top of pie with water, then add pastry leaf
decorations. Cut several vents in top crust for steam to escape. Place pot pie
on baking sheet and bake until crust is nicely golden and filling is steaming hot,
about 1 hour. Let stand 15 minutes before serving.
Recipes 2 Page 2919

12:17 PM

Ingredient List
6 Servings
• 1 medium onion, quartered and sliced
• 1 tsp. peeled, grated fresh ginger
• 8-oz. pkg. shredded cabbage
• 1 to 2 Tbs. water
• 16-oz. bag frozen mixed vegetables, thawed
• 4 to 5 green onions, minced
• 4 to 5 cups cooked brown or white rice
• 1 tsp. Asian sesame oil
• 3 Tbs. soy sauce or to taste
Directions
1. In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and
ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring
occasionally, until cabbage is tender, 5 minutes.
2. Add mixed vegetables and green onions and stir-fry just until tender, about 3
minutes. Stir in rice and sesame oil, then season to taste with soy sauce and
pepper. Stir-fry 2 to 3 minutes, then serve.
Recipes 2 Page 2920

Breaded Oven-Baked Tofu with Portobello
Mushroom Gravy
12:21 PM
Breaded Oven-Baked Tofu with Portobello Mushroom Gravy

Chinese-style tofu—with its firm, spongy texture—is packaged in tubs filled with
water, or it is vacuum-packed in clear plastic and must be refrigerated. Because most
marinades contain an acid ingredient such as vinegar, citrus juice or wine, marinating
should always be done in a nonreactive bowl made of glass or ceramic. Look for
breadcrumbs that do not contain partially hydrogenated oil.
Ingredient List
SERVES 8
Cabernet Marinade
• 1 1/3 cups hot vegetable stock
• 1/4 cup tamari soy sauce
• 2 scallions, thinly sliced, tops and 2 inches of green
• 2 tsp. granulated garlic
• 1/4 cup tomato paste
• 3/4 cup Cabernet
• 2 16-oz. pkgs. Chinese-style tofu, drained and cubed
Cornmeal Breading
• 1/3 cup yellow cornmeal
• 3 Tbs. whole wheat flour
• 3 Tbs. breadcrumbs, non-hydrogenated
• 1 Tbs. granulated garlic
• 3 dashes cayenne pepper
Directions
1. To make Cabernet Marinade: Combine vegetable stock, tamari soy sauce,
scallions, garlic, oregano, tomato paste and Cabernet, and pour into large
baking dish. Place tofu into baking dish, and marinate several hours or
overnight. Remove tofu from marinade, and place in microwave-safe colander
suspended over bowl. Cover loosely with wax paper, and microwave on high 5
minutes. Set aside.
2. Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.
3. To make Cornmeal Breading: Combine all ingredients in small bowl, and
thoroughly coat tofu pieces. Place breaded tofu on prepared pan in single
layer.
4. Bake on middle rack 1 hour, turning over after 30 minutes. Cook until golden
brown, remove from oven and serve.
Recipes 2 Page 2921

12:24 PM

Vegetarian Times Issue: May 1, 2000 p.36 — Member Rating: -
These tasty burgers start with cooked lentils and brown rice, so plan ahead. Don't
worry if the mixture seems delicate when you're shaping the burgersthey'll firm up
during chilling and shouldn't fall apart when cooking.
Ingredient List
6 Servings
• 1 small onion, minced
• 1/2 cup (generous) well-drained, lightly mashed firm tofu
• 1/2 cup plus 3 Tbs. quinoa flour
• 1 Tbs. tamari or reduced-sodium soy sauce
• 2 tsp. arrowroot dissolved in 1/4 cup water
• 1/2 tsp. salt
• 6 whole-wheat or spelt hamburger buns, split
• 1 medium carrot, finely diced
• 1 cup cooked brown lentils
• 1/2 cup cooked brown rice
• 3 scallions, thinly sliced
• Creamy Almondaise
• Tomato slices and alfalfa sprouts for garnish
Directions
1. In large bowl, combine lentils and rice. Set aside.
2. In large skillet, heat 1 tablespoon oil over medium heat. Add scallions, garlic
carrot and onion and cook until tender, stirring occasionally, about 8 minutes.
Combine with lentil/rice mixture. Add tofu, 3 tablespoons flour, tamari,
arrowroot mixture, salt and pepper. Mix well.
3. In shallow dish, mix together yeast and remaining 1/2 cup flour. With
moistened hands, shape lentil mixture into 6 patties, each about 3 inches in
diameter. Coat in yeast/flour mixture and refrigerate 30 minutes.
4. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
Add burgers (in batches if necessary) and cook until crispy brown, 3 to 4
minutes per side.
5. Spread buns with almondaise, top each burger with some tomato slices and
sprouts and serve.
Recipes 2 Page 2922

12:25 PM

Ingredient List
Makes 32
• 1 Tbs. grated, peeled fresh gingerroot
• 1 Tbs. chili paste (see glossary, p. 127)
• 3 green onions (white and pale green parts), sliced
• 1 large zucchini, diced (4 cups)
• 1 red bell pepper, diced (1 cup)
• 1 Tbs. fresh lime juice
• 1 lb. square won ton skins
Dipping Sauce
• 1/4 cup tamari
• 2 Tbs. rice vinegar
• 1 Tbs. Asian sesame oil
• 1/2 tsp. chili paste
• 1 tsp. minced green onions
Directions
1. In large skillet, heat oil over high heat. Add garlic, ginger and chili paste.
Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and
bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4
minutes. Add lime juice and cilantro. Remove from heat and allow the
mixture to cool. Transfer mixture to food processor and coarsely chop.
2. Dipping sauce: In small bowl, mix all sauce ingredients and set aside.
3. Line baking sheet with plastic wrap. Working on a clean, flat surface, place
1 tablespoon of filling in center of won ton wrapper. Brush corners with a
little water, then gather sides of wrapper and pinch tops to resemble a
pouch. Set dumpling on baking sheet. Repeat until filling is used up.
4. Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover
and bring to a boil over high heat. Lightly oil steamer and place dumplings
inside so edges are not touching. Set steamer over boiling water, cover
and cook dumplings until tender, 15 minutes. Transfer dumplings to a
platter and serve right away with dipping sauce.
Per 4 dumplings: Calories: 208, Protein: 8g, Total fat: 4g, Carbs: 36g, Cholesterol:
Recipes 2 Page 2923

Tempeh-Mushroom Fricassee with Garlic Confit
9:35 PM
Tempeh-Mushroom Fricassee with

Garlic Confit
This hearty stew, thick with mushrooms and garlic, is delicious served over egg noodles.
To save time, use jarred peeled whole garlic found in the produce section of the grocery
store.
C ooking spray
12 ounces organic tempeh, cut into 1/4-inch cubes
2 cups thinly sliced leek (about 2 medium)
1 pound mixed gourmet mushrooms (such as cremini, shiitake, or oyster), thickly sliced
3 cups organic vegetable broth (such as Swanson C ertified Organic), divided
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
C ombine oil and garlic in a large Dutch oven over low heat. C ook 10 minutes or until garlic
is golden and fragrant, stirring often. Lightly coat Dutch oven and garlic mixture with
cooking spray. Increase heat to medium-high; add tempeh, and sauté 8 minutes or until
brown. Stir in wine; cook until liquid is almost evaporated (about 30 seconds). Transfer
tempeh mixture to a bowl.
Return pan to medium-high heat. Recoat pan with cooking spray. Add leek and
mushrooms; sauté until vegetables begin to brown and liquid is almost evaporated (about
10 minutes). Add 1 cup broth; cook 1 minute, scraping pan to loosen browned bits.
C ombine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk. Add
broth mixture to pan. Reduce heat, and stir in tempeh mixture. C over; simmer 30
minutes. Stir in thyme, salt, and pepper. Remove from heat; stir in parsley.

1197212>
Recipes 2 Page 2924

Maple Bacon Turkey
10:20 PM
Recipes 2 Page 2925

Chicken-Almond Stir-Fry
10:29 PM
Recipes 2 Page 2926

Vegan Caesar Salad
12:00 PM
Subject [Gourmet_Gourmand] Vegan Caesar Salad

Sent Fri day, Ja nuary 11, 2008 11:53 AM
Vegan Caesar Salad

I almost spit out my cappuccino the other day when my dad told me he was reading The China Study. I think he
ev en said the V-word. V egan. I'm not sure why I was so surprised, the number of people wanting to explore a
(more) plant-centric and less meat-focused diet/lifestyle is expanding and many people are looking for
inspiration. Enter Isa Chandra Moskowitzand Terry Hope Romero (of public access television's Post Punk
Kitchen) with their recently released, and much acclaimed, v egan cookbook - V eganomicon. I'm featuring their
V egan Ceasar Salad recipe today for a few reasons. First, it's a fantastic recipe from a fantastic volume of
recipes - a whopping 250 of them. Second, I'd like to point you to a handful of books and studies that make
compelling arguments for incorporating more v egan-centric meals into your life. Vegan in this context simply
means free of animal products - eggs, meat, milk, cheese, and the like.
There's a growing chorus of accomplished scientists, researchers, and writers documenting the toll our diet
(processed, meat-centric) is having on our personal health and the well-being of our environment. There's been
something in the air for a while, but as I mentioned before, I knew something was really starting to shift when
my dad told me he was reading The China Study. "I'm totally into it," he said. The way the research was
presented and explained in the book made sense to him. It should be noted, my dad is a strict meat and
potatoes guy. The China Study surveyed death rates for twelve different kinds of cancer in more than 2400
Chinese counties - the most comprehensive study of nutrition in relation to health ever conducted. Read it for
y ourself, but I assure you - the book puts forth a compelling argument for shift toward a diet that emphasizes
v egan meals.
Recipes 2 Page 2927

I also stumbled upon John Robins latest book, Healthy at 100 (recently out in paperback), and a big portion of
the book is dedicated to understanding four unique cultures who produce some of the worlds healthiest and
longest-living people. The communities are sprinkled around the globe yet one of the things they all have in
common is a primarily v egan diet, meaning 90%+ calories coming from plant-based sources in those
communities.
We'v e seen Dr. Ornish offer up the veg-centric Spectrum. And in a stroke of irony, the Minimalist delivered a
thousand pages of vegetarian recipes while Michael Pollan offered up seven simple words - Eat food. Not too
much. Mostly plants.
So Isa and Terry's book comes at a time of increased awareness, and whether you're a carnivore looking to eat
more non-meat meals, or vegetarian, or v egan, or maybe you have an allergy to dairy/eggs - many people will
be able to find culinary inspiration in Veganomicon. The recipes are approachable and a good percentage of
them have tight, unintimidating ingredient lists. There are plenty of twists on classics, like enchiladas, sloppy
joes, baked beans, po' boys, and lasagne. Another thing I love is that they cook from a minimally processed
palette of ingredients - this isn't one of those vegan books that calls for a bunch of processed fake meat
products. The book incorporates helpful icons alongside each recipe noting recipes that are soy-free, low fat or
reduced fat, gluten free, doable in under 45 minutes, and supermarket friendly. The index in the back also
breaks the recipes out into these categories which is helpful. The book is two-color with a 1 6-page color photo
insert.
And onto the Caesar Salad - which was great. I made it for lunch today and ended up topping it with a few heart
slices of hickory smoked tofu. Don't get too hung up on the name - whether or not it is an "actual" Caesar salad
shouldn't send you into a tail-spin. Naming the recipe this way helps people understand what general realm of
salad we are talking about. Use the best, freshest lettuce y ou can get your hands on to really make this salad
shine. And keep in mind, y ou will have plenty of the creamy, anchovy-free lemony-caper dressing leftover - I'm
going to drizzle it over some grilled kabobs this evening. The only remotely time consuming aspect of this recipe
was making your own croutons. If you really need to shave of some time, pick up a bag of good quality croutons
and use those. I've also found that tearing your bread into bite-sized pieces instead of diligently cutting it into
perfectly uniform petite cubes is much more efficient (and oddly satisfying) if y ou want to D.I.Y. and still save
time.
A few lInks:
Recipes 2 Page 2928

time.
A few lInks:
- Directory of vegan recipes on 1 01 Cookbooks.
- More recipes to test-drive from Veganomicon.
- Watch episodes of Post Punk Kitchen via Google V ideo
- Photos tagged V eganomiconon Flickr.
- Portland-based Jess (of Get Sconed!) was one of V eganomicons all-star recipe testers - y ou can see some of
her photos here.
Before I log off, I recognize that many of my readers aren't vegan (or even vegetarian for that matter). And
many who are. I want this site to be a place where there is room for everyone and their ideas. Figuring out
where you stand in relation to food politics and personal nutrition is an individual journey, please respect each
other. Whether or not you believe a strict vegan diet is right for you or others, I think we can all agree that
getting more real, plant-based food on our plates is a good thing. A book like Veganomicon is a great source of
inspiration on this front (whether you are a hardcore v egan or not).
Vegan Caesar Salad Recipe
HS notes: I f you don't have time to roast the garlic for the croutons, you can use raw - the flavor will be more
pronounced, with less depth and mellowness. Feel free to use your favorite multi-grain bread for the croutons. I f a
salad like this is going to be a main meal for me, I make it topped with something like smoked tofu, something with
some protein (for staying power) but use your imagination. I f your dressing is too thick just thin it with a bit of
warm water.
Caesar dressing:
1 /3 cup slivered or sliced almonds
3 -4 cloves garlic, peeled and crushed
3 /4 cup silken tofu
1 /4 cup olive oil
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1 /2 teaspoon m ustard powder
Salt
Crout ons:
1 /4 cup olive oil
4 clov es roasted garlic
1 m edium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces
1 /4 teaspoon salt
Salad:
1 large head romaing lettuce, chopped
Freshly cracked black pepper
Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)
Prepare the dressing: Pulse the sliced almonds in a food processor or blender until crumbly. Empty the ground
alm onds into an airtight container that you'll be using to store the finished dressing. Blend the garlic, tofu, and oil in
the food processor or belnder until creamy. Add the lemon juice, capers, caper brine, sugar, and m ustard powder, and
pulse until blended. Adjust the salt and lemon juice to taste. Put into the container with the ground almonds and
whisk to com bine. Cover and allow the dressing to chill in the refrigerator for a m inimum of 3 0 m inutes, optimally 1
to 1 1 /2 hours.
While the dressing is chilling, prepare the croutons: Preheat the oven to 4 00F. Combine the olive oil, roasted garlic,
and lem on juice in a large bowl. With a fork or immersion blender, mash orblend the mixture until creamy. Add the
torn bread and toss to coat each piece with the oil m ixture. Spread onto a rimmed baking sheet, sprinkle with salt, if
desired, and bake for 12 to 14 m inutes until golden brown. Toss the croutons twice during the baking process. Remove
from the oven and cool the croutons on the baking sheet.
To assem ble the salad, place in a large bowl 2 to 3 cups of lettuce/greens per individual serving (amount depending
on whether it's a side or an entree). Ladle on 1 /3 cup of the dressing (or more or less to taste), and use kitchen tongs
to toss the greens and coat them with dressing. Add the warm croutons, toss again, and transfer to a serving dish.
Sprinkle with a little freshly cracked pepper. If not serving right away, warm croutons in 300F ov en for 5 to 8 m inutes
before adding to the salad.
Serves 4 to 6 as a side, 2 to 3 as a main.
__._,_.___
Recipes 2 Page 2929

__,_._,___
Recipes 2 Page 2930

2:33 PM

Amanda Berne, Special to The Chronicle
I made a New Year's resolution years ago to stop making New Year's resolutions. Resolutions stress me
out.
Instead, I spend time during the beginning of the year dreaming of vacations, journeys, trips and jaunts -
any travel will do, whether by plane, train, boat or car.
I plan at least one big trip each year, and this year takes me to Ibiza, an island off of Spain, for a week in
July idling with friends at a beachside villa.
Did I say the beach? Beach equals bathing suit, and bathing suit equals scary. I think it's time to break
my no-resolution resolution. Out with butter, cream and fried foods for a while, and in with good whole
foods during the New Year. A vegetable-heavy diet is a better choice than crazy fad diets. It's all about
balance and diversity in what to eat, because as I've learned from many years of dieting in my youth, the
minute I get bored, it's over, and I'll be sitting in a cabana wearing a muumuu instead.
Foods can be both light and comforting, exactly what we need during rainy season, so I turn to my
standbys of soup, salad and sandwiches. Soup is great to make in a big batch, and it's easy to freeze in
individual portions to eat throughout the week. It's the best kind of winter food, taken with a hunk of
warm bread - after you've changed into your cozy clothes, of course.
Even in winter, salad greens are bright, bitter and crisp. Raw salads offer a great opportunity to keep
things fresh by combining different flavors, keeping the healthy -eating regime exciting. Sandwiches are
the natural accompaniment, and there are many teeth-sinkingly good vegetarian fillings.
In creating my menu, I looked back to my last trip to Spain, a culinary tour around the southern region
with cookbook author Penelope Casas. We tried the traditional dishes of each town, which showed
influence from North Africa in the cumin-spiked sauces and true Spanish flavors in the garlicky aioli
made in a mortar and pestle. Saffron, nuts, smoked paprika and olives offer big flavor in pastes and
purees.
While that trip was anything but healthy, it was inspiring to see how a bit of spice can take a dish from
bland to exciting. The Smoky Chickpea Soup, blended until creamy, gets its depth from a little smoked
paprika. Be careful not to add much more - a little goes a long way.
A salad of oranges, fennel and Manchego is reminiscent of a dish we were served before our main
course appeared. The sherry vinaigrette is a simple dressing that punches up the pungent greens.
Splurge for good sherry vinegar and use it to splash into soups, toss with salads or marinate mushrooms.
And for sandwiches, it's easy to mix and match flavors to come up with fun combinations. The Spanish
have mastered the art of grazing, as everyone can see by the tapas explosion, and bocadillos are
sandwiches eaten as snacks or a light lunch.
The trick is to keep them relatively thin - not like the New York deli sandwiches we've become
accustomed to - and use just a few ingredients. (See the accompanying box for ideas.)
The dishes have enough flavor to be soul satisfying, but are light and bright enough to help my cause.
The non-resolution pact may be broken with my promise to eat healthier, but at least these dishes keep
the daydreamer in me looking forward to my next trip.
Bocadillos
Bocadillos, Spanish for small sandwiches, are considered classic snacks or nibbles in Spain. Here are
some good combinations:
The base
Good bread: Splurge on levain, slice it by hand, brush it with a tiny bit of oil and toast the bread to crisp
it up. If you are using a savory filling, consider rubbing the bread with a half clove of garlic.
The fillings
Recipes 2 Page 2931

The fillings
Manchego y Membrillo: Thinly slice Manchego and lay on the bread. Slice quince paste, available at
specialty stores, as thin as possible - it's pretty sweet, but has great flavor. This bocadillo is nice grilled.
Romesco & Tofu: Buy or make romesco, the Spanish pepper, tomato and nut sauce, and pair it with pre -
cooked marinated or smoked tofu. This is also good with regular tofu that's been cut into slices and
grilled.
Piquillo & Goat Cheese: It's not too hard to find roasted piquillo peppers, but if you can't, regular
roasted red peppers are fine. Spread toast with goat cheese mixed with a bit of minced garlic and
parsley. Drain the peppers and lay them on top of the cheese.
Tortilla: The classic egg and potato omelet is wonderful as a sandwich. Spread it with a bit of garlic
mayonnaise to give it more punch.
Olive: Olive spreads are common in Spain. Buy either black or green - whatever your preference - and
spread on the toast. Follow with in-season roasted vegetables such as eggplant, peppers and tomatoes
in the summer; fennel and greens in the winter.
- Amanda Berne
Spanish Salad
Serves 4-6
• 1 small head frisee, torn into bite-size pieces
• 1 small head radicchio, shredded into bite -size pieces
• 2 tablespoons sherry vinegar
• 2 oranges, peeled and cut into segments
• 1/2 fennel bulb, thinly sliced
• 1/3 cup Marcona almonds
• -- Manchego cheese, shaved, optional
Ingredients: Mix together the frisee and radicchio. In a separate bowl, mix together the vinegar, garlic,
salt and olive oil. Put the lettuces on a large platter (or on individual plates) and top with the oranges,
fennel, almonds and cheese, if using. Toss with the dressing, and serve immediately.
sodium, 5 g fiber.
Smoky Chickpea Soup
Serves 4-6
• 2 carrots, peeled and roughly chopped
• 1 onion, roughly chopped
• 3 celery stalks, roughly chopped
• 1/2 teaspoon saffron
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika (see Note)
• 2 cans (15 ounces each) chickpeas, drained
• -- Kosher salt, to taste
• -- High-quality olive oil
Instructions: Heat oil in a stockpot over medium-high heat. Add carrots, onion and celery and cook for 5
minutes, or until soft.
Add garlic, saffron, cumin and smoked paprika, and cook for an additional minute, stirring constantly.
Add broth and chickpeas, and season to taste. Simmer for 25 minutes, turn off heat and cool for about 5
minutes.
Puree in batches in a blender until very, very smooth. Season to taste. To serve, swirl a little drizzle of
very good olive oil on top.
Note: Smoked paprika is available at specialty stores such as Spanish Table (Berkeley, Mill Valley).
sodium, 9 g fiber.
Amanda Berne is a former Chronicle Food staff writer. E-mail her at food@sfchronicle.com.
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/01/09/FD68U36MT.DTL
This article appeared on page F - 1 of the San Francisco Chronicle
Pasted from <http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2008/01/09/FD68U36MT.DTL&type=printable >
Recipes 2 Page 2932

2:49 PM
As far as I'm concerned modern vegtarianism began with Mollie Katzen's Moosewood
Cookbook. Katzen's charming hand drawn illustrations enliven recipes that are a far cry from
the dark days when a vegetarian diet consisted mainly of big salads and nutloafs. Today top
restaurants and chefs cater to the vegetarian and light palate and I think Mollie Katzen
deserves a lot of the credit.
I'm a big fan of her second book The Enchanted Broccoli Forest. From that book, I prepared a
chickpea soup that is filling and nutritious without being heavy and greasy. This soup will fill
you up and give you energy to make it through a cold winter night.
I've tweaked it a very little bit to eliminate the optional and expensive saffron while retaining
the flavorfulness it brings. This dish is tasty the first night it's made but delicious after a night
in the fridge letting the flavors develop.
I've also changed the directions and reorganized the ingredients list a bit to make it easier to
make quickly, but the recipe is still Ms. Katzen's Galician Garbonzo Soup and the credit for the
mix of ingredients go to her.
Stage 1 Veggies
3 - 15 oz. cans garbanzo/chickpeas drained and rinsed - 1 can set aside for stage 3
4 1/2 cups water - divided into 2 cups for stage 1 and 2 1/2 cups for stage 3
2 onions cut to 1/2" dice
6 medium cloves of garlic minced - half set aside
1 potato peeled and diced
1 carrot peeled and diced
1 celery stalk diced
Step 3 Spices
2 bay leafs
2 teaspoons mustard powder
2 teapsoons tumeric
2 teaspoons paprika
cayenne/Tabasco, black pepper, salt to taste
Step 4 Finishers
Reserved can of chickpeas/garbanzos
1/2 cup frozen or fresh green peas
1 medium tomato peeled and seeded
Stage 1:
Blend two cups of water with two cans of garbanzos/chickpeas in a blender until smooth. set
aside.
Stage 2:
In a stock pot, heat oil and add potato, onion, celery, carrot, 1/2 the garlic, and 1 teaspoon of
salt. Sautee over medium heat, stirring frequently for 10 minutes. Near the end of the 10
minutes, add the red wine vinegar and stir to deglaze the pan.
Stage 3:
Add the puree from Stage 1 plus all the spices, plus the remaining 2 1/2 cups water. Bring to a
boil, then reduce to a simmer. Cover and simmer for 30 minutes.
Stage 4:
Taste and adjust cayenne, salt and pepper balance. If you don't have cayenne, you can use
Recipes 2 Page 2933

and 1/2 cup of fresh or frozen green peas and the rest of the garlic to the soup. Cover and
simmer for an additional 5-10 minutes before serving.
If you would like to try this Ms. Katzen's original way, eliminate the paprika and tumeric in
favor of a 1/4 teaspoon of saffron and don't add the red wine vinegar until Stage 4. I think it
makes sense to use the vinegar to deglaze the pan, and I was very happy with the results of
the change.
I highly recommend you go to the store and take a look at the Moosewood Cookbook and the
Enchanted Broccoli Forest if you haven't had the pleasure of these two fabulous introductions
to a vegetarian cuisine that isn't boring.
Pasted from <http://www.toomanychefs.com/archives/print_001281.php>
Recipes 2 Page 2934

2:51 PM

Dairy-Free, Gluten-Free, Vegan
This soup offers a bevy of complementary flavors and textures: buttery fingerling potatoes, crunchy almonds, tender chickpeas ,
vibrant parsley and earthy mushrooms.
Serves 6 to 8
For the Soup
• 2 tablespoons extra virgin olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon saffron threads
• 1/2 pound fingerling potatoes, sliced into ¼-inch rounds
• sea salt, to taste
• freshly ground pepper, to taste
• 2 (15-ounce) cans cooked chickpeas, drained and rinsed
For the Garnish

• 1 tablespoon extra virgin olive oil
• 2 cups cremini or white button mushrooms, quartered
• 1/2 cup almonds, toasted and chopped
To make the soup, heat oil in a large heavy pot over medium heat. Add onion and garlic and cook until tender, stirring
frequently, 6 to 8 minutes. Add saffron and stir one minute. Add potatoes, increase heat to medium -high and cook, stirring
frequently, until potatoes are browned, 4 to 6 minutes. Add wine and stir to scrape any brown bits that have accumulated at
the bottom of the pan. Add vegetable broth, chickpeas and parsley and bring to boil.
Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
Allow soup to cool. Puree two cups of the soup in a blender. Return puree to pot. Season with salt and pepper. Simmer for fiv e
minutes to reheat.
Meanwhile, make the garnish: Warm oil in a skillet over medium -high heat. Add mushrooms and lemon juice and sauté until
mushrooms release their juices, 4 to 6 minutes. Add almonds and parsley, sauté for one minute, and set aside.
Ladle soup into bowls and spoon the mushroom-almond garnish over it.
Nutrition Info
Per serving (About 16oz/451g-wt.): 330 calories (110 from fat), 12g total fat, 1.5g saturated fat, 10g protein, 46g total
carbohydrate (9g dietary fiber, 5g sugar), 0mg
Pasted from <http://www.wholefoodsmarket.com/cgi-bin/print10pt.cgi?url=/recipes/soup-stew/chickpea.html>
Recipes 2 Page 2935

2:57 PM

This is my current fav orite noodle soup recipe. Last month on my trip to Puglia, Italy I encountered
v arious dishes that combined the following ingredients: pasta, garbanzo beans, local olive oil, and broth.
Some appeared to be braised and served in just a few splashes of concentrated broth, others were
bonafide ladle-worthy soups.
There was one that really stuck out. Imagine garbanzo beans bobbing about in a rich chicken broth with
thick ribbons of pasta noodles weaving in between them, droplets of oliv e oil suspended on the surface of
the broth, and the whole thing punctuated with crisped fresh pasta that had been fried in oliv e oil.
Someone said to me, "this is like an Italian v ersion of tortilla soup." Indeed. I believe it was Waldy Malouf
who made it as part of one of our amazing lunches at the Oldway s Conference.
For the v egetarian readers who are wondering why I'm writing about chicken soup, or the new readers
who might not be aware - I'm v egetarian. That being said, in a situation like this where I am really trying
to understand aspects of a regionally -specific, traditional cuisine, I'll taste certain dishes to educate my
palette. Hope that makes some sort of sense. You won't find me eating beef cheeks, but when I encounter
something like this (something that isn't inherently meat -centric - like say , steak tartare) I want to
understand all the dy namics at play because it can inspire new creations using the palette of ingredients I
grav itate to when cooking in my own kitchen (v egetarian, lots of whole ingredients, etc).
So, here's my v ersion of the soup I enjoyed so much in Puglia, I look forward to slurping it up on cold
nights in my own kitchen all winter.
For those of y ou interested in reading about the food of Puglia in more detail there is a nice feature by Dan
Hofstadter in Gourmet this month (January 2007).
Ultimate Chickpea Noodle Soup

I found petite dried ceci beans at a local Italian shop to use in this soup, but standard -sized beans work
beautifully as well. I used a bit of v egetable bouillon to create a quick broth - the Rapunzel brand (regular
with herbs) is a fav orite. Soak y our beans overnight or at the v ery least for a few hours before cooking the
soup - in a pinch y ou could conceivably get away with using canned beans.
4 cups water or a mild v egetable stock
2 cups pre-soaked ceci beans (also known as chickpeas or garbanzo beans)
6 ounces fresh or dried pappardelle
1 /3 cup extra v irgin olive oil
sea salt
Bring the stock and ceci beans to a simmer and cook until the beans are cooked through. Taste and season
with salt - y ou will need more or less depending on how salty your stock (bouillon) is. I wanted my broth
to hav e a bit more body so I scooped out a small handful of cooked beans (20 or so), pureed them with a
hand blender, and added them back into the pot -an optional step and not necessary if y ou opt for a
homemade chicken stock which tends to hav e more body (from the gelatin in the bones)...this was my
v egetarian work-around.
While the beans are cooking, boil the pappardelle in well -salted water. Drain and set aside 1 /3 of the
Recipes 2 Page 2936

need a bit more liquid for y our soup.
Heat the oliv e oil in a large, heav y skillet. Add the reserved noodles and fry them up until they are nice
and crispy , don't let the oil get ov erly hot, it should be nicely fragrant and able to do its crisping job. Just
remember, y ou are going to use it later in the recipe, so y ou don't want it to get to its smoking point.
Add the boiled-not-fried noodles into the bean pot and taste for seasoning, salt if needed (add in the
reserved pasta water here if y ou want a bit more broth, but I like this soup light on the liquid). Spoon
about 3 tablespoons of the olive oil from the skillet into the soup and serve with a generous sprinkling of
the fried noodles mixed in at the last minute. A drizzle of y our fav orite table olive oil is a great way to
finish the soup.
Serves 4.
Recipes 2 Page 2937

Tuesday, January 15, 2008
11:23 PM
○ 1 1-pound eggplant, cut into 1-inch cubes

○ Olive oil
○ 2 yellow onions, chopped
○ 2 medium zucchini, diced
○ 2 large red bell peppers, cored, seeded, diced
○ 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot
only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
○ 1 28-ounce can Italian plum tomatoes
○ 1/2 cup red wine
○ 1-2 Tbsp chili powder
○ 1 Tbsp ground cumin
○ 2 Tbsp fresh chopped oregano or 2 teaspoons dried
○ 1 teaspoon fennel seeds
○ 1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
○ 1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
○ Zest of one lemon
○ 1 teaspoon sugar
○ 1/3 cup chopped fresh cilantro
1 Preheat oven to 350°F. Place cubed eggplant into small, shallow roasting pan. Toss with 2 Tbsp olive oil.
C over with aluminum foil and bake for 30 minutes, stirring once. Remove from oven, set aside.
2 Heat 3 Tbsp olive oil on medium heat in a 5-6 quart Dutch oven. Add onions, cook for 4 minutes. Add garlic,
cook for a minute more. Add zucchini, red bell peppers, and jalapeños. C ook 5 more minutes, stirring
occasionally.
3 C oarsely chop the canned tomatoes, add to pot with their liquid. Add wine, cumin oregano, and fennel seeds.
Add chili powder to desired heat. Gently stir in reserved eggplant, simmer for 20 minutes over low heat.
4 Add beans, lemon zest, lemon juice, sugar, and cilantro. Add salt and freshly ground pepper to taste. Simmer
for 5 minutes.
Serve with sour cream, grated cheddar cheese, and chopped green onions.
Serves 8-10.
Sim ply Recipes http://www.sim plyrecipes.com
Recipes 2 Page 2938

Vegetarian Cabbage Rolls
9:44 PM
Vegetarian Cabbage Rolls By The Canadian Living Test Kitchen
Double for a potluck or to have left-overs for freezing: use a 24-cup (6 L) roasting pan and bake, covered for 1-1/2
hours and uncovered for 30 minutes.
Servings: 6
Ingredients:
Nutritional Info
cal 270
pro 9g
total fat 4g
sat. fat 1g
carb 55 g
fibre 11 g
chol 36 mg
sodium 1.398 mg
% RDI: -
calcium 16%
iron. 43% vit A 34%
vit C 175%
folate 55%
1 cabbage (5 lb/22 kg)
1-1/2 tsp (7 mL) vegetable oil
1 onion, chopped
1 tsp (5 mL) dried marjoram or oregano
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) caraway seeds, crushed (optional)
1 cup (250 mL) long-grain white rice
2 cups (500 mL) vegetable stock
1 each carrot and zucchini, grated
1 egg, beaten
1 can (28 oz/796 mL) sauerkraut, drained
1/4 cup (50 mL) tomato paste
2-1/2 cups (625 mL) tomato juice
Preparation:
Remove core from cabbage. In large pot of boiling salted water, cover and cook cabbage for 8 to 10 minutes or until
leaves are softened and easy to remove. Chill in cold water. Carefully remove 12 leaves, returning cabbage to pan for 2
to 3 minutes if leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside.
In saucepan, heat oil over medium heat; cook onion, garlic, marjoram, thyme, and caraway seeds (if using) for 5
minutes or until softened. Stir in rice. Add stock and bring to boil; reduce heat,, cover and simmer for 20 minutes or
until rice is tender. Stir in carrot, zucchini, salt and pepper.
Let cool to room temperature. Stir in egg. Spoon about 1/3 cup (75 mL) onto each leaf just above stem. Fold bottom
and sides over filling; roll up.
Line 13- x 9-inch (3 L) baking dish with half of the sauerkraut. Arrange cabbage rolls on top; cover with remaining
sauerkraut. Whisk tomato paste into tomato juice; pour over rolls. Cover with foil; bake in 350°F (180°C) oven for 2
hours or until tender.
Source
Pasted from <http://www.canadianliving.com/food/vegetarian_cabbage_rolls.php>
Recipes 2 Page 2939

Vegetarian Chickpea Burgers
9:46 PM
Vegetarian Chickpea Burgers By The

These are similar to falafels but are not deep-fried. You can refrigerate them for up
to 8 hours before cooking.
Servings: 4
Ingredients:
Nutritional Info
cal 372
pro 17 g
total fat 7g
sat. fat 2g
carb 62 g
fibre 7g
chol 58 mg
sodium 723 mg
% RDI: -
calcium 13%
iron 17%
vit A 5%
vit C 13%
folate 38%
1 cup (250 mL) vegetable stock
1/2 cup (125 mL) couscous
1 tsp (5 mL) dried basil
3/4 tsp (4 mL) grated lemon rind
1 can (19 oz/540 mL) chickpeas, drained
1/3 cup (75 mL) chopped green onions
1 egg
2 tbsp (25 mL) water
1 tsp (5 mL) vegetable oil
1/2 cup (125 mL) light sour cream
2 cups (500 mL) shredded lettuce
1/2 cup (125 mL) sliced cucumber
1/4 cup (50 mL) sliced radishes
Preparation:
In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and
lemon rind; cover and let stand for 5 minutes. Fluff with fork.
In food processor, chop chickpeas finely. Pulse in couscous mixture, onions, egg,
water, garlic, salt and pepper. Shape into four 1/2-inch (1 cm) thick patties. (Can be
wrapped in plastic wrap and refrigerated in airtight container for up to 8 hours or
Recipes 2 Page 2940

patties, turning once, for 8 to 10 minutes or until golden.
Cut each pita bread in half and open to form pouch; spread inside with sour cream.
Fill each with patty, lettuce, cucumbers and radishes.
Source
Pasted from <http://www.canadianliving.com/food/vegetarian_chickpea_burgers.php>
Recipes 2 Page 2941

Japanese Vegetarian Buckwheat Noodles
9:47 PM
Japanese Vegetarian Buckwheat Noodles By

The Canadian Living Test Kitchen
This simple dish marries the earthy flavour of buckwheat noodles (soba) with the
forest (shiitake mushrooms) and the sea (nori seaweed). Nori and wasabi are
available in many supermarkets and Japanese and Korean shops. Wasabi lovers
might like extra to serve on the side.
Servings: 4
Ingredients:
Nutritional Info
cal 344
pro 17 g
total fat 1g
sat. fat trace
carb 74 g
fibre 5g
chol 0 mg
sodium 1.485 mg
% RDI: -
calcium 3%
iron 16%
vit A 3%
vit C 15%
folate 22%
8 dried shiitake mushrooms
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) sake or dry sherry
1 tbsp (15 mL) granulated sugar
Half English cucumber
12 oz (375 g) soba noodles
1 tsp (5 mL) wasabi powder
1 sheet nori (laver seaweed)
8 radishes, thinly sliced
1 green onion, thinly sliced
Preparation:
Break off shiitake stems. In small saucepan, soak caps and stems in 2 cups (500 mL)
warm water until softened, about 30 minutes.
Add soy sauce, sake and sugar; bring to boil. Reduce heat and simmer for 20
minutes. Drain, reserving liquid for sauce; let cool. Discard stems; thinly slice caps
and set aside.
Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise. Set aside.
In large pot of boiling water, cook noodles until tender but firm, 4 to 5 minutes.
Drain and chill under cold water; drain well. Divide among 4 bowls. (Make-ahead:
Cover and refrigerate sauce, mushrooms, cucumber and noodles separately for up to
8 hours.)
Recipes 2 Page 2942

8 hours.)
Mix wasabi powder with 1 tsp (5 mL) water and let stand for 5 minutes; whisk into
sauce. Cut nori sheet into thin strips.
Attractively top noodles with shiitake, cucumber and radishes. Sprinkle with sauce,
onion and nori.
Source
Pasted from <http://www.canadianliving.com/food/japanese_vegetarian_buckwheat_noodles.php>
Recipes 2 Page 2943

Marion Kane's Pasta Salad
9:48 PM
Marion Kane's Pasta Salad By Elizabeth Baird
As the food editor of the Toronto Sun and co-author of the cookbook Best Recipes
Under the Sun (Totem Books, 1987), Marion Kane has a busy time testing recipes
and reviewing restaurants. Her teenage daughter, Esther, 18, loves this vegetarian
pasta salad, which her mom says is "a super sidekick for barbecued meat or fish."
Kane suggests varying the veggies according to the season; "Go for contrasting
colours if possible."
Servings: 6
Ingredients:
3 cups (750 mL) fusilli or penne pasta (about 8 oz/250 g)
1 tbsp (15 mL) olive oil
1 large sweet red pepper
2 cups (500 mL) broccoli florets
1 cup (250 mL) peas or snow peas
1/4 cup (50 mL) pine nuts or slivered almonds
1/4 cup (50 mL) chopped fresh parsley or chives
Dressing:
1/4 cup (50 mL) olive or vegetable oil
2 tbsp (25 mL) tarragon or white wine vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) Dijon mustard
Salt and pepper
Preparation:
Dressing: In small bowl, whisk together oil, vinegar, soy sauce, mustard, garlic, and
salt and pepper to taste.
In large pot of boiling salted water, cook pasta until al dente (tender but firm), about
8 minutes. Drain, rinse in cold water, drain well and transfer to large serving bowl.
Toss with oil.
Meanwhile, on rack in shallow pan, roast red pepper in 375 F (190 C) oven for 15
minutes; turn and continue roasting for about 15 minutes or until skin loosens. Let
cool, peel, seed and cut into julienne strips.
Steam broccoli for 3 minutes until tender-crisp; add peas halfway through cooking
time. Refresh under cold running water; drain well. Heat pine nuts in small heavy
skillet over medium heat, stirring constantly, until golden brown, about 5 minutes.
Add red pepper, broccoli, peas and dressing to pasta; toss well. Just before serving,
taste and adjust seasoning. Sprinkle with pine nuts and parsley.
Pasted from <http://www.canadianliving.com/food/marion_kanes_pasta_salad.php>
Recipes 2 Page 2944

Vegan Bean Soup
9:49 PM
Vegan Bean Soup By The Canadian Living Test

Kitchen
Serve with: Quick Cornmeal Biscuits

Servings: 4
Ingredients:
Nutritional Info
cal 328
pro 15 g
total fat 6g
sat. fat trace
carb 53 g
fibre 10 g
chol 0 mg
sodium 1.484 mg
% RDI: -
calcium 4%
iron 11%
vit A 51%
vit C 37%
folate 30%
1 onion, chopped
1 each carrot and stalk celery, chopped
1/2 tsp (2 mL) each dried thyme and pepper
6 cups (1.5 L) vegetable stock
1 cup (250 mL) fusilli pasta
1 can (19 oz/540 mL) mixed beans, drained and rinsed
1 cup (250 mL) each chopped broccoli and frozen peas
Preparation:
In saucepan, heat oil over medium heat; cook onion, garlic, carrot, celery, thyme and
pepper, stirring occasionally, until vegetables are softened, 5 minutes.
Add stock, pasta and beans; bring to boil. Reduce heat and simmer until pasta is
tender but firm, 10 minutes. Add broccoli and peas; cook until tender, 4 minutes.
Pasted from <http://www.canadianliving.com/food/vegan_bean_soup.php>
Recipes 2 Page 2945

Barley Lentil Soup
9:50 PM
Barley Lentil Soup By The Canadian Living

Test Kitchen
Omit the yogurt for a vegan soup - a stellar warm-up on a chilly day.
Servings: 4 to 6
Ingredients:
Nutritional Info
Per each of 6 servings: about -
cal 193
pro 10 g
total fat 3g
sat. fat trace
carb 32 g
fibre 5g
chol 1 mg
sodium 544 mg
% RDI: -
calcium 6%
iron 29%
vit A 40%
vit C 12%
folate 83%
1 onion, chopped
1 tsp (5 mL) dried thyme
4 cups (1 L) vegetable stock
1 cup (250 mL) brown or green lentils
1/4 cup (50 mL) pot barley
1/4 cup (50 mL) chopped fresh parsley
Topping:
1/4 cup (50 mL) low-fat plain yogurt
1 tbsp (15 mL) minced fresh parsley
Preparation:
In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, thyme,
salt and pepper until softened, about 5 minutes.
Add stock, 2 cups (500 mL) water, lentils and barley; bring to boil. Reduce heat,
cover and simmer until barley and lentils are tender, about 40 minutes. (Make-
ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and
refrigerate for up to 2 days; reheat.) Stir in chopped parsley.
Topping: Top each serving with yogurt; sprinkle with parsley.
Source
Recipes 2 Page 2946

Pasted from <http://www.canadianliving.com/food/barley_lentil_soup.php>
Recipes 2 Page 2947

Tofu and Broccoli in Peanut Sauce
9:51 PM
Tofu and Broccoli in Peanut Sauce By The

This vegan dish from our May issue "Hearty and Healthy" collection is packed with
protein from the tofu and peanut butter. Serve over rice, preferably whole grain.
Servings: 4
Ingredients:
Nutritional Info
cal 302
pro 17 g
total fat 21 g
sat. fat 3g
carb 18 g
fibre 5g
chol 0 mg
sodium 192 mg
% RDI: -
calcium 21%
iron 23%
vit A 16%
vit C 133%
folate 42%
1 pkg (425 g) firm tofu
1/4 cup (50 mL) natural peanut butter
2 tbsp (25 mL) hoisin sauce
2 green onions, chopped
3 cups (750 mL) broccoli florets and chopped peeled stems
1 sweet red pepper, sliced
1 cup (250 mL) bean sprouts
1/4 cup (50 mL) chopped peanuts
Preparation:
Pat tofu dry with paper towel; cut into 1-inch (2.5 cm) cubes. Set aside.
In small bowl, whisk together 1/4 cup (125 mL) water, peanut butter, hoisin sauce,
vinegar and hot pepper sauce; set sauce aside.
In large skillet, heat oil over medium-high heat; stir-fry tofu, green onions and garlic until
tofu is golden, 3 minutes.
Add broccoli and red pepper; stir-fry for 1 minute. Add 2 tbsp (25 mL) water; cover and
steam until broccoli is tender-crisp, 1 minute. Add peanut sauce; cook, stirring, to heat
through, 1 minute. Sprinkle with bean sprouts, coriander and peanuts.
Recipes 2 Page 2948
•
Source
Pasted from <http://www.canadianliving.com/food/tofu_and_broccoli_in_peanut_sauce.php>
Recipes 2 Page 2949

Coriander Bean Patties
9:52 PM
Coriander Bean Patties By The Canadian

Living Test Kitchen
Don't bother with buns for these crisp vegetarian bean burgers with Asian
flavours. Serve with rice and stir-fried or steamed vegetables.
Servings: 4
Ingredients:
Nutritional Info
cal 212
pro 9g
total fat 8g
sat. fat 1g
carb 28 g
fibre 8g
chol 0 mg
sodium 617 mg
% RDI: -
calcium 5%
iron 14%
vit A 1%
vit C 3%
folate 30%
1 egg white
2 green onions, finely chopped
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) soy sauce
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1-1/2 cups (375 mL) fresh bread crumbs
Preparation:
In bowl, whisk together egg white, onions, garlic, ginger, soy sauce and chili
paste. In separate bowl, mash beans until in chunky paste. Stir in egg white
mixture, bread crumbs and coriander. Using damp hands, form mixture into four
1/2-inch (1 cm) thick patties.
In nonstick skillet, heat oil over medium heat; fry patties until golden, about 5
minutes per side.
• Tip: For a vegan version, which has a softer texture, omit egg white and
decrease amount of bread crumbs by 1/4 cup (50 mL).
Recipes 2 Page 2950

Pasted from <http://www.canadianliving.com/food/coriander_bean_patties.php >
Recipes 2 Page 2951

Asparagus and Orange Salad with Ginger Dressing
9:54 PM
Asparagus and Orange Salad with Ginger

Dressing By The Canadian Living Test Kitchen
Servings: 6
Ingredients:
Nutritional Info
cal 190
pro 4g
total fat 15 g
sat. fat 2g
carb 14 g
fibre 3g
chol 0 mg
sodium 324 mg
% RDI: -
calcium 6%
iron 7%
vit A 8%
vit C 82%
folate 72%
1-1/2 lb (750 g) asparagus
3 oranges
1 head Boston or Bibb lettuce
1/4 cup (50 mL) toasted sliced or slivered almonds
Ginger Dressing:
1 tbsp (15 mL) grated gingerroot
1/3 cup (75 mL) olive oil
1/2 tsp (2 mL) grated orange rind
2 tbsp (25 mL) orange juice
1/2 tsp (2 mL) soy sauce
1/4 tsp (1 mL) each granulated sugar, salt and pepper
Preparation:
Snap off tough ends of asparagus; peel lower two-thirds of stems. In saucepan of
boiling salted water, cook asparagus for 2 to 3 minutes or until tender-crisp. Drain
and chill under cold running water; drain again and spread on towel to dry. (Make-
ahead: Roll up in towel and refrigerate in plastic bag for up to 6 hours.)
Ginger Dressing: Mix vinegar and ginger; let stand for 2 minutes. Strain into bowl;
press to extract liquid. Whisk in oil, rind and juice, soy sauce, sugar, salt, pepper and
hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Cut off peel and outside membrane of oranges; cut into 1/4-inch (5 mm) thick
rounds. Place a few lettuce leaves on each plate; top with asparagus and oranges.
Drizzle dressing over top. Sprinkle with almonds.
Recipes 2 Page 2952

Pasted from
<http://www.canadianliving.com/food/asparagus_and_orange_salad_with_ginger_dressing.php>
Recipes 2 Page 2953

9:54 PM

Nutritional advice for switching to a vegetarian or vegan diet, PLUS plenty of delicious
recipes.
By Fran Berkoff, registered dietitian
Salads
• Antipasto Salad
• Asparagus and Orange Salad with Ginger Dressing
• Avocado and Bibb Lettuce Toss
• Barley Salad with Tomatoes and Corn
• Beet and Arugula Salad
• Beet, Orange and Watercress Salad
• Crunchy Broccoli and Feta Salad
• Fennel, Mushroom and Walnut Salad
• Grilled Portobellos on Bean Salad
• Grilled Vegetable Salad with Tarragon Dressing
• Sugar Snap Peas and Bean Salad
• Tabbouleh Salad
• Vegetable Tofu Salad
• Warm Broccoli Salad
Breakfast and Brunch
• Baked Breakfast Frittata
• Baked Persian Omelette
• Broccoli Scramble Quesadillas
• Corn and Leek Tart
• Grapefruit, Avocado and Watercress Salad
• Jalapeño Corn Pancakes
• Minty Warm Rice and Vegetable Salad
• Singapore Rice Crepes with Scrambled Eggs and Curried Vegetables
• Spinach, Mushroom and Tomato Omelette with Feta
Soups
• Autumn Leek and Carrot Creamed Soup with Chive Oil
• Broccoli and Cauliflower Soup with Tofu
• Carrot and Lots of Garlic Soup
• Citrus Mushroom and Tofu Soup
• Lentil Vegetable Soup
• Lima Bean Tomato Soup
• Moroccan Red Lentil Soup
• Pear and Celery Soup
• Vegan Bean Soup
• Vegetable Miso Soup
• White Bean and Kale Soup
Lunch
• Baked Macaroni, Tomatoes and Cheese
• Baked Tofu with Braised Baby Bok Choy
• Broccoli and Cheese Soufflé
Recipes 2 Page 2954

• Vegetable and Rice Pilaf
Appetizers, snacks and hors d'oeuvres
• Artichokes with Roasted Garlic Mayonnaise
• Asparagus Frittata Bites
• Balsamic Grilled Leeks and Sun-Dried Tomatoes
• Balsamic Mushroom Toasts
• Brie, Pear and Onion Strudel on a Bed of Greens
• Cheesy Smoked Corn Quesadillas
• Cheesy Spinach Squares
• Eggplant Bundles
• Feta-Stuffed Cherry Tomatoes
• Lacy Potato Latkes
• Mushroom Red Pepper Pleated Puffs
• Olive, Pepper and Asiago Pinwheels
• Rosemary Ricotta Crostini
• Zesty Pepper Roll-Ups
Main courses
• Asparagus Goat Cheese Toss
• Aubergine and Pasta Charlotte
• Black Bean Quesadillas
• Braised Shallots and Squash Stew
• Bucatini with Roasted Garlic and Cherry Tomatoes
• Bulgur-Stuffed Acorn Squash
• Chickpea and Eggplant Simmer
• Corn and Tomato Rice Casserole
• Cumin Carrot Tofu Patties
• Eggplant and Potato Ragout with Feta Topping
• Eggplant and Spinach Lasagna
• Golden Onion Tart
• Lemon Parmesan Linguine
• Lentils and Tomato Sauce with Pasta Shells
• Linguine with Broccoli and Cherry Tomatoes
• Mushroom Cheese Soufflé
• Mushroom "Steaks"
• Pasta Bow Ties with Sun-Dried Tomato Sauce
• Pasta with Lemon and Spinach
• Pepper Corn Paella
• Polenta with Sautéed Spinach and Red Peppers
• Potato-Crust Pizza
• Risotto Primavera
• Roasted Jerk Tofu
• Roasted Leeks with Fennel Tomato Concassé
• Roasted Vegetable Lasagna
• Spaghetti Squash with Mushroom and Pearl Onion Ragout
• Squash and Caramelized Onion Lasagna
• Squash and Kale Phyllo Pie
• Sweet Potato and Cauliflower Tagine
• Tex-Mex Corn Pizza
• Tex-Mex Vegetarian Shepherd's Pie
• Tofu and Broccoli in Peanut Sauce
• Vegetable Curry
• Vegetable Penne
• Vegetarian Cabbage Rolls
• Vegetarian Tortellini Bake
• Wild Rice and Broccoli Casserole
Sandwiches, Burgers and Wraps
• Bean and Vegetable Pitas
• Bulgur and Mushroom Burgers
• Chickpea Burgers
• Curried Lentil Burgers with Coriander Yogurt
• Eggplant Pockets
Recipes 2 Page 2955

• Falafels
• Fried Green Tomato Sandwiches
• Grilled Vegetable Submarines
• Mushroom Cheddar Vegetarian Burgers
• Perfectly Plump Pinwheel Roll-Ups
• Tomato Croque Monsieur
• Vegetarian Hummus Burgers
Pasted from <http://www.canadianliving.com/food/cooking_school/101_vegetarian_recipes_3.php>
Recipes 2 Page 2956

Vegetarian Cuisine
9:55 PM
Vegetarian Cuisine
By: Sydny Carter
Whether you're a dyed-in-the-wool vegetarian or just want to up your intake of
vegetables, legumes and grains, there is a world of meat-free recipes to choose
from.
Entertaining
Wondering what to serve at your next big do? Meat-eaters, omnivores and
vegetarians will all enjoy these menus.
Spring Green
• Fresh Asparagus Soup
• Pesto with Arugula
• Maria's Broccoli Rabe
• Rose Galletta's Ricotta Pie
Summer Nights
• California Grilled Veggie Sandwich
• Grilled Beets in Rosemary Vinegar
• Angie's Dad's Best Cabbage Coleslaw
• Raspberry Trifle
Fall Fare
• Crispy Vegetable Pakoras
• Chaat - Dahi Batata Puri
• Matar Pulao (Rice with Peas)
• Indian Naan II
• Creamy Rice Pudding
Winter Comfort
• Kumquat Salad
• Moroccan Lentil Soup
• Spinach and Red Chard Quiche
• Apple, Cranberry, and Pear Crisp
Expanding Universe
Turn any recipe into a veggie one by replacing the meat with a vegetarian
alternative. Looking for a new stir-fry? Convert a chicken or beef stir fry to
vegetarian by substituting tofu or mycoprotein (a protein derived from mushrooms)
for the meat. Love your father's famous chili? Use textured vegetable protein (TVP)
for the ground beef.
More Recipes and Meal Planning Help
• Vegetable Protein
• Grilled Vegetables
• Vegan recipes
Vegetarianism has existed for thousands of years in many cultures, for religious,
ethical and economic reasons. Today, with more food choices available than ever,
many people have opted to become vegetarians or vegans. What's the difference
between the two? A vegetarian diet excludes all forms of meat, poultry and fish, but
does include some animal-produced fare such as dairy products and eggs. A vegan
diet excludes all meat and all animal products: vegans do not eat eggs, dairy or
honey.
In America, land of cowboys and cattle, people once thought that a meatless diet
required careful planning as well as complicated calculations. The days of combining
proteins--always eating beans with rice--and consuming multiple vitamin
supplements are over.
The key to a healthy vegetarian or vegan diet, as with any other diet, is to eat a wide
variety of foods, including fruits, vegetables, plenty of leafy greens, whole grain
Recipes 2 Page 2957

Vegetarian Everyday
Combining prepared foods such as canned beans, veggie burgers or pasta can
significantly cut down on the time and effort needed to prepare the evening meal.
All of these meals can be made in 30 minutes or less.
• Tofu Peanut Stir-Fry
• Unsloppy Joes
• Avocado Tacos
• Teriyaki Wraps
• Pesto Pizza
Kid-Friendly
Many kid favorites are vegetarian: think macaroni and cheese. Parents of vegetarian
children have the same problems as any parent--getting the kids to eat their fruits
and vegetables. Here are some family friendly main dishes that are packed with
veggies.
• Bean Quesadillas
• Vegetarian Chili
• Vegetarian Shepherd's Pie I
• Connie's Zucchini 'Crab' Cakes
• Brown Rice, Broccoli, Cheese and Walnut Surprise
Nutrition
So far, no one has found the perfect food--one food perfectly balanced to give you
all the nutrients the body needs to maintain good health. Eating a rich variety of
foods is key, and a meatless diet can certainly provide these nutrients. Vegetarians
may need to focus on consuming protein, iron, calcium, zinc and vitamin B12.
Protein
Proteins are essential for cellular growth and repair, and play a crucial role in
virtually all biological processes in the body. Plant-based sources of protein are
lower in saturated fats--and often lower in total fat--than animal protein. Tofu,
tempeh, beans and peas, seeds and nuts, as well as mycoprotein (from fungi) are
some of the foods highest in protein. Pasta and whole wheat breads are also good
sources.
• Veggie Goulash
• Oven Baked Tempeh
• Orange Beef-Style Tofu Stir-Fry
• Black Bean and Salsa Soup
• Navratan Korma
Calcium
Calcium is essential to bone health. Good sources of calcium are broccoli, some
green leafy vegetables (collard greens, turnip greens, mustard greens, and bok
choy), and almonds and brazil nuts. Tofu made with calcium sulfate is also a good
source, as are dried figs.
• Coconut Curry Tofu
• Curried Mustard Greens with Kidney Beans
• Soba with Toasted Sesame Seed Sauce
Iron
Recipes 2 Page 2958

spinach and turnip greens, whole grains (including whole wheat bread), black-eyed
peas, lentils, peas, and some dried fruits (dried apricots, prunes, and raisins). Eating
iron-rich foods with foods containing vitamin C can increase iron absorption: few
slices of tomato with your spinach salad can make a difference. Cooking your food in
cast iron pans can also add iron to your diet.
• Lentil Soup
• Babi's Bean Salad
• Spinach Chick Pea Curry
Zinc
Zinc helps the immune system function properly, and is estimated to be in thousands
of proteins in the human body. Good plant sources of zinc include white beans,
kidney beans and chickpeas as well as wheat germ and pumpkin seeds.
• Morning Glory Muffins I

• Toasted Pumpkin Seeds
• White Bean and Artichoke Salad
Vitamin B12
This vitamin helps maintain healthy nerve cells and red blood cells. It is also needed
to help make DNA, the genetic material in all cells. Eggs and dairy products are good
sources of this nutrient. Fermented soy products, seaweeds and algae such as
spirulina have all been cited as containing significant B12. However, the B12 present
in plant foods may not be in a form usable to humans, and so these foods should not
be relied upon as safe sources. For this reason, many vegan foods are supplemented
with B12.
• Tangy Egg Salad Spread
• Spinach and Potato Frittata
• Groovie Smoothie
Pasted from <http://allrecipes.com/HowTo/Vegetarian-Cuisine/detail.aspx>
Recipes 2 Page 2959

9:58 PM
DAILY RECIPE
SUBMITTED BY: Judy
This is a favorite vegetarian sandwich spread made with tofu. Makes a great
sandwich filling or you can eat it with crackers.
Full Recipe More Recipes Like This More Daily Recipes
Tofu Tips
Just because it's good for you and beloved by vegetarians, there's no
need for meat-eaters to steer clear of tofu.
Vegetarian Recipes
Explore the world of meat-free recipes here.
Asian Recipe Collection

Explore the cuisines of Asia with this collection featuring recipes from
China, Japan, Thailand, Korea and other Asian countries.
Pasted from <http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Tofu-and-Tempeh/Main.aspx>
Recipes 2 Page 2960

10:00 PM
Simple, warming and delicious!
2 cups dried green lentils

1 medium tomato, diced
2 medium carrots, chopped
1 large potato, diced
2-3 cloves garlic, mashed
1 bay leaf
1/2 teaspoon cumin powder
1 litre vegetable broth
1 teaspoon sweet paprika
hot sauce (optional)
1-2 links Soyrizo (optional)
Directions:
The green lentils in Spain don't need presoaking. Check if yours do.
In deep pot, sauté onion and garlic in oil until it starts to colour. Add remaining
ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--
about 30 minutes.
If you like, you can add a little Tabasco. If you use Soyrizo, take out and cut into rings
before serving.
This can of course be made in the crockpot.
Serves: 4-6
Preparation time: 30 min
Recipes 2 Page 2961

Butternut Squash Apple Potato Soup (It's a delicious
mouthful!)
Butternut
10:01 PM Squash Apple Potato Soup (It's a delicious mouthful!)
My favorite soup, now in Veganese!
16 oz. butternut squash, peeled, seeded, cut up

3 med. green apples, peeled, cored, chopped coarsely
2 (10 1/2 oz.) cans veggie broth
1 Yukon Gold potato, chopped
3 slices of your favorite bread, torn in pieces
salt, pepper, rosemary, and marjoram to taste
a bit of soy creamer, to thicken the soup
chopped parsley, to garnish
Directions:
My mother's homemade recipe with substituting vegan ingredients.
Combine all ingredients in pot on stove top. Bring to a boil, then reduce heat and
simmer uncovered for about 45 minutes.
Cool, then put in blender until smooth.
When ready to serve, heat again. Add a swirl of soy creamer after you transfer the
soup to the serving bowls. Garnish with some chopped parsley, serve and enjoy!
Preparation time: Approx. 1 hour
Recipes 2 Page 2962

10:02 PM
General Tao's Tofu
1 box of firm tofu

egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to
get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as
specified on the box and add an additional 3 tablespoons water. Dip tofu in egg
replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu
and coat completely. Watch out that the cornstarch doesn't clump up at the bottom
of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger
and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable
stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1
Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat
evenly.
Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes
Video: How to make General Tao's Tofu

Video by Vegetarian Cooking 101 with Renee
Recipes 2 Page 2963

Vegan Bacon
10:03 PM
Vegan Bacon
1 lb firm Tofu, cut into strips shaped like bacon

2 tablespoons tamari/shoyu
1 teaspoon Wrights (or other brand) liquid smoke.
1 tablespoon oil (something neutral, not olive or sesame)
Directions:
Fry tofu strips on low or medium heat until they are crispy on the outside. The best
way to do this is to lay them in the pan in the oil and let them sit for at least 10
minutes, simmering. They should turn easily after that. Turn them and give them
another 10 minutes on the other side.
Mix the tamari/shoyu soy sauce with the liquid smoke first, then take the pan off the
heat. Pour the liquid smoke/tamari into the pan and stir the tofu so all sides are
coated, then sprinkle the yeast over all, stir some more, over the heat, until the
liquid is gone and the tofu is covered with sticky yeast.
Try it. It tastes EXACTLY like bacon.
Another variation is to marinate the tofu in the tamari/liquid smoke mixture for
several hours and then fry, but it misses a little bit without the nutritional yeast.
Recipes 2 Page 2964

10:04 PM
Not sugar free, but almost.

3/4 cup stevia blend or other baking sugar substitute (I use Steviva Blend)
1/2 cup brown sugar
3/4 cup cocoa
1/2 teaspoon salt
1/2 cup vegan semi-sweet chocolate chips
1/2 cup walnuts, chopped large and small pieces
1 teaspoon vanilla
1 1/2 cups water
Directions:
Preheat oven to 350 degrees Fahrenheit. Oil and flour (or cocoa) a 9 x 13 inch pan.
Mix together all the dry ingredients in a large bowl.
Mix together the wet ingredients in a medium size bowl.
Pour wet into dry and stir well.
Spread in the prepared pan and bake for 20 minutes in a convection oven, or 25 to
35 minutes in a regular oven. It is done when the top feels firm and/or there are
very small cracks.
Let cool before cutting...this is hard to do because they are so good! I prefer to
spread with my favorite chocolate frosting but, of course, that hikes the sugar
content. My favorite Chocolate Frosting with these changes: Steviva Blend instead
of sugar, 5 instead of 6 tablespoons corn starch and I add 1/3 cup semi-sweet
chocolate chips.
Serves: 9 x 13 pan
Preparation time: 1 hour if you don't rush
Recipes 2 Page 2965

10:04 PM
A yummy crème brûlée, and winner of the first annual Vegweb Iron Chef
Tournament!
1 cup pureed pumpkin

1 ripe banana
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 Tablespoons corn starch
pinch of salt
3 Tablespoons vegan sugar
3 Tablespoons maple syrup
4 Tablespoons vegan pure cane sugar
Directions:
Put all ingredients except the pure cane sugar in a blender and mix
thoroughly. Preheat over to 375 degrees. Pour mixture from blender into the 3
crème brûlée bowls. Put the bowls in a pan of water and put the pan in the oven for
about an hour, or until the top looks nice a brown. Some cracking may
occur. Remove from water and put the pure cane sugar evenly on the top. Put the 3
bowls directly under the broiler tray until the sugar melts, then take out and let cool.
You could also use a food torch and melt the sugar that way. Garnish with a sprig of
mint. Crack the top crust with a spoon and dig in!
Serves: 3
Recipes 2 Page 2966

10:06 PM
It is so tasty you will want to eat it all!!!
1 Cup Cornmeal
1 Cup AP Flour
1/2 to 3/4 Cup Sugar (I like mine really sweet so I use 3/4 Cup)
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon EnerG Egg Replacer Powder (DO NOT PREMIX WITH WATER)
1 1/2 Cups "Buttermilk" (Add one tablespoon of vinegar to a measuring cup and fill
the rest of the way with soymilk)
1/3 Cup Oil
1/4 Cup Very Warm Water
Directions:
1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.
2) Sift together all dry ingredients.
3) Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and
whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening
agents should really be working), if not add the other 1/2 cup of "buttermilk". To be
honest I always need all 1 1/2 cups.
4) Carefully remove skillet form the oven and spray, spray, spray that sucker because
what stinks worse than going to all this trouble to only have it stick... Okay now you
are ready to pour the batter into the skillet.
5) Lightly sprinkle sugar on top and bake for 25-35 minutes or until a inserted
toothpick comes clean.
6) Let cool for a few minutes and then carefully flip the cornbread onto a plate.
7) Eat and Enjoy!!!
Serves: 8 Pieces
Preparation time: From start to finish about 45 minutes
Recipes 2 Page 2967

10:07 PM
1 1/2 cups flour

1/2 cup sugar
1 teaspoon salt
3/4 cup soy milk
1/4 cup oil
1 cup frozen blueberries
Directions:
Preheat oven to 400F. Place baking cups in a muffin pan.
Combine flour, sugar, salt, and baking powder together in a mixing bowl. Add
soy milk and oil. Mix.
Fold in blueberries.
Pour into baking cups and bake for 25-30 minutes.
Serves: makes about 8 muffins
Preparation time: 30 minutes.
Recipes 2 Page 2968

Classic Guacamole
10:09 PM
Classic Guacamole
2 medium avocados, chopped (1 1/2 cups)

1/2 cup tomato, chopped small, or salsa of your choosing
3 Tablespoons red onion, diced
1 Tablespoon lime juice, fresh squeezed
2 Tablespoons cilantro, minced
1 1/2 teaspoons jalapeno pepper, seeded & minced
1 teaspoon garlic, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, ground to taste
1/4 teaspoon chili power
pinch cayenne pepper
Directions:
Place all ingredients in a large mixing bowl and mix well.
Serving suggestion:
- serve with chips and salsa, use as a side dish for salads, in burrito filling and
toppings for many Mexican dishes.
This recipe is reprinted from 7 Minute Chef by Mark Reinfeld and Bo Rinaldi with
permission.
Serves: makes 2 1/4 cups
Recipes 2 Page 2969

EASY PANCAKES
2:28 PM
EASY PANCAKES
1 c. flour
1 tsp. soda
3 tbsp. sugar
2 tbsp. oil
Pinch of salt
1 egg
1 c. buttermilk or 1 tbsp. vinegar in milk
Mix ingredients together in a container which can be used to pour batter onto a
prepared griddle. Makes 10 to 12 pancakes.
EASY SYRUP:
2 c. water
1/4 c. butter
Dash salt
1 c. sugar
1 c. brown sugar
2 tbsp. cornstarch
1 1/2 tsp. maple flavoring (optional)
Bring water, butter and salt to boil. Add sugars and starch slowly, stirring with a fork
to make sure sugar is mixed into liquid until dissolved. Cook until thick, stirring
frequently. Add flavoring. (May cook on stove or in microwave.)
Pasted from <http://www.cooks.com/rec/view/0,174,146185-245203,00.html>
Recipes 2 Page 2970

Pasta and Lentils - (Pasta E Lenticchie)
2:39 PM
[Reset]
Keys : Main Dish Pasta
Ingredients :
1 1/2 cup dried green or brown lentils, preferably

Castelluccio variety washed, and soaked
for several hours
1 sm celery stalk chopped
2 tbl extra-virgin olive oil plus extra
for garnish
1 slc pancetta or bacon finely chopped
1 x onion finely chopped
2 x garlic cloves finely chopped
1 pch red chile flakes
2 x tomatoes peeled, chopped
Salt to taste
7 oz tubetti or spaghetti broken short pieces
1 tbl chopped fresh parsley
Method :
• In a large pot, combine the drained lentils, celery and 6 cups water.
Bring to a boil, reduce to an active simmer and cook for
approximately 45 minutes, until the lentils are very tender.
• In a 12- to 14-inch saute pan, heat the olive oil over high heat. Add
the pancetta and render the fat. Add the onion, garlic and chile
flakes. Stir in the tomatoes and cook a few minutes.
• Once the lentils are tender, remove the celery, add salt and cook the
pasta in the boiling water. Once the pasta is almost fully cooked, add
the onion mixture and parsley and cook together for a few minutes.
Season with salt and pepper and serve with extra virgin olive oil
drizzle on top.
• This recipe yields 4 servings.
Pasted from <http://fooddownunder.com/cgi-bin/recipe.cgi?r=186602>
Recipes 2 Page 2971

Cannoli
2:48 PM
Cannoli
1 box silken tofu (organic firm)

1 container tofutti better than cream cheese
1/4 cup + 2 tablespoons organic powdered sugar
2 teaspoons lemon zest
1 good squeeze from half of a lemon
2 tablespoons sugar
1/4 cup vegetable shortening
1 flax egg (whisk 2 tablespoons flax powder/meal with 3 tablespoons water)
2/3 cup marsala wine
1 EnerG egg substitute egg (1 1/2 teaspoon EnerG powder with 2 tablespoons
water)
1 cup vegan chocolate chips
Directions:
For this recipe, you will need cannoli forms. You can buy a pack of four for about $10
at a kitchen supply store. You will also need a pastry bag with a big tip.
Whirl tofu, "cream cheese", powdered sugar, vanilla, lemon zest, and lemon juice in
a food processor or blender then put the mixture in the fridge to chill. This is your
filling.
Mix flour, sugar, cinnamon, shortening, flax egg (whisk 2 tablespoons flax
powder/meal with 3 tablespoons water), and wine together to make a dough. Chill
in the fridge for about 1/2 hour.
While dough is chilling, mix 1 EnerG Egg Replacer egg (1 1/2 teaspoon EnerG powder
with 2 tablespoons water). You will use this to stick the shells together.
Roll out dough on floured surface to about 1/8 inch think.
Cut out 4 inch circles and then roll them one way so they turn into ovals.
Roll the long side of the oval length wise around the cannoli form and brush a little
EnerG egg on the edge to make it stick. (I made 4 at a time because i only have 4
cannoli forms). the ends will be flat and flayed out.
Fry in canola oil (or other neutral oil) until dark golden brown.
Drain on paper towels and carefully pull out cannoli forms so you can make more
shells.
When you have made all your shells, melt 2 cups of vegan chocolate chips and using
a butter knife, line each shell with chocolate. Allow a little chocolate to rim the ends.
Cool chocolate shells in fridge until chocolate is set.
Using a pastry bag with a big tip, squeeze the filling into the shells from each end.
Recipes 2 Page 2972

Sprinkle with powdered sugar and put back in fridge until ready to eat! They are
ready to eat on the spot but the longer they chill the better as the cream filling sets
up.
The only problem with this recipe is the filling and the shells do not add up. You will
end up with 10 cream filled cannolis and 2-3 extra empty shells. But the shells are
good buy themselves too!
This is my creation and it rocks!!! I know this recipe is complex, but it is worth it for a
special treat! I made these for my vegan Italian husband and he freaked out. They
are so close to the real thing it is scary!
Serves: 10
Preparation time: 2-3 hours
Recipes 2 Page 2973

3:03 PM
1 cup flour
1/2 cup vegetable shortening (like Crisco)
1/4 cup water
Directions:
Cut shortening into flour with a fork or pastry blender, then slowly add the water
until the dough sticks together and isn't crumbly. That's it! You might not need to
use all of the water, and you can always add a little more flour if you accidentally
add too much.
This is my great-grandmother's recipe that I have been making my whole life. I have
never found any pie crust that is as simple and versatile and stays together as well as
this one. It works perfectly with any recipe that calls for crust, be it dessert pie, pot
pie, quiche, whatever, it works!
Serves: 1 crust
Recipes 2 Page 2974

3:10 PM
Turkey:
5 pounds of firm tofu

1 pound of tofu for the drumsticks - optional
Stuffing:
2 tablespoons toasted sesame oil

1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing
Basting mixture:

1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
1 teaspoon mustard of choice
Directions:
Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a
12 colander with wet cheesecloth over lapping the sides. Add the mashed tofu
to the cloth covered colander, press down and cover with the overlapping
sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate
that fits inside the colander and place a 5 pound weight on the
plate. Refrigerate and let sit for 2 to 3 hours.
When time is up, start the stuffing. Saute the onions, celery and mushrooms in
the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the
stuffing ingredients, except stuffing, mixing well. Stir and cook for 5
minutes. Add herb stuffing and mix well.
Remove tofu from fridge and take off weight, plate and top of
cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing
the tofu in a bowl. Place the stuffing inside the she'll and pack in firmly. Cover
with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased
baking sheet, flat side down. Gently press on sides of turkey to achieve a more
oval shape. If desired at this point, you may mold drumsticks out of one pound
of tofu, and place on each side of the turkey.
Mix up the basting mixture and baste tofu turkey with half of it. Cover the
turkey with foil, and bake at 400 degrees for about 1 hour.
Recipes 2 Page 2975

return to oven for 1 hour more, or until the turkey is golden. Remove from oven
and use rest of basting mix. Using at least 2 large spatulars, move to a large
plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
Recipes 2 Page 2976

Vegan French Toast
3:12 PM
Vegan French Toast
2 cups vanilla soy milk

4-5 tablespoon flour
3 teaspoon sugar
dash of cinnamon
bread slices (your choice)
sugar to taste
Directions:
Mix flour, milk, vegan sugar and cinnamon to form a batter. Dip bread and fry in
lightly greased pan until golden brown. Sprinkle with vegan powdered sugar.
Serves: 4
Preparation time: 15mins
Recipes 2 Page 2977

Banana Bread
3:14 PM
Banana Bread
1 3/4 cups flour

1 1/2 cups sugar
1/2 teaspoon salt
1 cup mashed bananas (Takes 2-3 Bananas)
1/2 cup vegetable Oil
equivalent of 2 or 3 Eggs (I used Ener-G, 5 tablespoon water + 3 1/2 teaspoon
powder)
1/3 cup soy-buttermilk*
Directions:
Preheat oven to 325 degrees F.
Mix flour, vegan sugar, baking soda and salt in a large mixing bowl.
Mix bananas, oil, and buttermilk* in a medium mixing bowl.
Combine the banana mixture with the large bowl containing dry ingredients, and stir
well. Add the Ener-G Egg Replacer in now, and stir well again. (Optional: add 1/2 cup
pecans).
Pour into a greased 9x5 inch bread pan.
Bake in 325 degree oven for 1 hour and 15 minutes, or until a toothpick in the
middle comes out clean.
*To make buttermilk, combine 1 cup soymilk with 1 tablespoon of vinegar. This can
be used on a 1:1 ratio with buttermilk, so 1/3 cup of this = 1/3 cup buttermilk.
I made this earlier today, and it was delicious! It tasted just like the banana vegan
bread my mom used to make. It also rose perfectly, unlike most vegan breads and
cakes I usually make. This is perfect with some soy butter (like Earth Balance). I hope
you enjoy it as much as me (and my non-vegan family) did!
Serves: 10
Preparation time: 1.5 Hours
Recipes 2 Page 2978

3:16 PM

2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushe'd pineapple, drained
nuts and raisins optional
Directions:
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking
powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an
electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together
and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more
servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or
until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting recipe
1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance),
softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
This entire recipe tastes just like the real thing! It just made it last night and it is so
delicious!
Serves: 9
Recipes 2 Page 2979

Best Vegan Mac and Cheese in the entire
world...seriously
3:18 PM
Best Vegan Mac and Cheese in the entire world...seriously
1 1/2 cups of plain soy milk

1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard (optional)
Directions:
This is very simple and tastes amazing!
Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender liquid and powdered
this is by far the easiest way and the only was I do it.
Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce
over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15
minutes but not too crispy because that is gross.
I honestly do not know the serving information or nutritional content I can tell
you it feeds a heck of a lot of people and if you are cooking for yourself it will last
about 5 days if you eat it for all three meals of the day.
I hope I have been clear please email meany questions and I do apologize for any
grammatical errors. heart, megh*n
Serves: a lot
Preparation time: about 8 min.
Recipes 2 Page 2980

3:21 PM
1 can French cut green beans

1.5 canisters vegan French fried onions
1.5 cups soy milk
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy
Directions:`
This is meant to be a vegan version of the traditional green bean casserole served at
holidays, etc., for those of you who loved it and were sad to not have it at the
holidays once you went vegan. Many of my non-veggie friends like this better than
traditional green bean casserole because it has more veggies and more herbs and
spices.
Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube
disintegrates. Do not boil or scald the soy milk. Just heat it.
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper,
and herbs and spices.
Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because
this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed
veggies, and about half of your French fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining French fried
onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin
to brown. Remove. Eat. Enjoy.
Serves: 4-6
Recipes 2 Page 2981

Vegan Fried Chicken
3:23 PM
Vegan Fried Chicken
1/2 cup textured soy protein

1 tablespoon vegetarian chicken bouillon powder
1/2 cup vegan pancake mix, dry (approximately)
2/3 cup crushed cornflakes (approximately)
Salt, pepper, other seasonings
Oil for frying
Directions:
Put 1/2 c hot water in a bowl. Stir in bouillon powder. Soak textured soy protein in
this liquid for 10 minutes. Mix in just enough pancake mix to make a cohesive
mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to
taste. Put crushed cornflakes in a plate. Dip patties into cornflakes, covering them
completely. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil
until crispy, turning occasionally.
Serve with a creamy sauce, and mashed or oven-fried potatoes.
Recipes 2 Page 2982

3:30 PM
4 medium potatoes
1 1/2 cups soy milk
2 tablespoons flour
1 teaspoon salt (or seasoned salt)
1/2 to 1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper
Directions:
Peel and slice potatoes thinly. In a saucepan, combine soy milk, flour, salt, garlic
powder and cayenne pepper and cook over medium heat until sauce
thickens. Add onions to sauce.
Layer casserole dish with half of potato slices. Spoon half of sauce over slices
and repeat with remaining potatoes and sauce. Cover and bake in preheated
oven at 350 degrees for 65 minutes.
(I tried this with both skim milk and soy milk. The sauce was richer with soy milk
and probably had more fat, but it thickened nicely and had a good flavor.)
Recipes 2 Page 2983

3:33 PM

1 teaspoon salt
1/4 cup unbleached flour
1/8 teaspoon dried yellow mustard powder
1 cup water
1 1/2 tablespoon soy margarine (I *highly* reccommend willow run for this sauce)
Directions:
Mix dry ingredients, add water, wisk till clumps are gone.
Put in pot with margarine, and heat on medium till thick.
This is a very thick "sauce" as it is best suited for things like alfredo, macaroni and
cheese, etc.. It shouldn't get as thick as mashed potatoes, though, so be careful
You can add more water f you make it too thick, but it's supposed to be pretty thick.
Mixing salsa with this for nacho cheese with chips is great; adding onion powder and
extra margarine works great to use in a scalloped potato recipe. Extra garlic,
margarine and parsley for alfredo. Try scoops of it on vegan pizza
Recipes 2 Page 2984

8:07 PM
The next time you’re missing an ingredient in a recipe, don’t panic. Many recipes
are flexible and will still come out delicious when you improvise. Plus, many non-
vegetarian recipes can be tweaked to create a new veg version.
Use our chart below as a starting point, and start asking yourself questions such as:
What do I really want this dish to taste like? What textures do I like? Why did the
recipe developer put all of these ingredients in here, anyway? Here are some
general guidelines about making substitutions in recipes:
Try to keep ingredients within the same ethnic category. Ethnic flavor combinations
have been developed over centuries and blend together naturally. If you are making
over a Mexican dish without meat, use traditional Mexican proteins and starches
such as pinto beans, black beans, and posole (hominy), not Asian mung beans or
Indian lentils.
Dissect the basic flavors of the dish. If you’re missing a certain flavoring, ask
yourself if it is basically sweet, salty, sour, bitter, or spicy? Think of something from
your cupboard in the same category.
Substituting starches and proteins makes less of a difference in overall taste than
spices and flavorings.
Try the pantry approach to cooking: If you find yourself continually missing key
ingredients, analyze your pantry and consider restocking it.
Assemble complementary herbs, spices and flavoring in groupings in your pantry.

That way, when you are experimenting with a dish—Italian, for example—your
Italian seasonings such as basil, parsley, garlic, and oregano will be grouped
together, and you can substitute accordingly.
Keep staples such as flours, oils, beans, and grains on hand so you don’t have to run
out to the store at the last minute.
MAKE IT
MEATLESS
Meat Beans, cheese, seitan (wheat meat), tempeh (cultured soybeans),
textured vegetable protein (TVP), tofu
Meat/seafood Vegetable stock, water in which beans, pasta, or vegetables have
stocks been cooked, vegetable bouillon cubes, miso (fermented
soybean paste) diluted with water
Seasoned or Flavored soy meat substitutes, crumbled tofu seasoned with
Recipes 2 Page 2985

vegetables, toasted nuts, smoked tofu, smoked cheeses
Gelatin Agar-agar (powder or flakes), arrowroot (powder), guar gum
(made from seeds), xanthan gum (made from corn), kudzu
powder
MAKE IT
VEGAN
Buttermilk Clabbered soymilk (1 cup soymilk mixed with 2 tsp. lemon juice or
white vinegar)
Cheese Soy- and nut-based cheeses
Cheese or Crumbled tofu
ricotta
cheese
Mayonnais Soy-based mayonnaise
e
Milk Nut milk, rice milk, soymilk
MAKE IT LOW-FAT
Creamy soups and Nonfat strained yogurt, soymilk, puréed roasted vegetables,
sauces cooking rice in soup then puréeing it
Oil in baked goods Applesauce, puréed bananas, puréed cooked prunes
Oil for sautéing Vegetable stock, wine, vinegar
Salad dressing Vinegar or citrus juice thickened with puréed roasted red
peppers, carrots, onions, or garlic
Sour cream Strained nonfat yogurt
White sauce Puréed white beans
MAKE IT
ALLERGEN-
FREE
Butter Clarified butter (milk solids have been removed), olive oil, sesame
oil
Chocolate Carob
Cows’ milk Goats’ milk, soymilk, rice milk, nut milk
Cows’ milk Goat cheese, sheep cheese, soy cheese, nut cheese
cheese
Peanuts Almonds
Wheat flour Flours made from barley, buckwheat, corn, kamut, oats, rice, rye,
(for baking) spelt
Wheat Pasta made from corn, spelt, kamut, quinoa, rice
pasta
Recipes 2 Page 2986

MAKE IT
ETHNIC
Origin Ingredient Substitute
Americas Cactus pads Green beans, okra
(nopales)
Chayote squash Yellow or green pattypan squash or zucchini
Poblano or Minced jalapeño chiles and green bell pepper
Anaheim chiles
Posole (dried Canned white hominy
hominy)
Asian Bok choy Beet greens, kale, Swiss chard
(Chinese white
cabbage)
Chinese cooking Dry sherry
wine
Chinese five- Mixture of anise seed or star anise, fennel seed,
spice powder cinnamon, black peppercorns, and cloves
Galangal (Thai Fresh ginger
ginger)
Lemongrass Lemon zest
Lotus root Jicama or water chestnuts
Mirin (Japanese Sweet white wine
rice wine)
Nam pla (Thai Soy sauce and lime juice
fish sauce)
Rice wine Cider vinegar, white wine vinegar
vinegar
Sesame oil 1 Tbs. sesame seeds fried in 1/2 cup vegetable oil
Thai basil Italian basil
Water Jicama
chestnuts
Indian Atta (chapati 1/2 cup all-purpose unbleached flour plus 1/2 cup
flour) sifted whole-wheat flour
Chana dal Split yellow peas
Curry powder Mixture of ground ginger, cumin, coriander,
fenugreek, turmeric and fennel
Garam masala Mixture of 1 tsp. cardamom seeds, 1 Tbs. cumin
seed, 1 Tbs. coriander seed, 2 tsp. black
peppercorns, 1 tsp. cinnamon, 1 tsp. cloves, and 1
tsp. nutmeg
Jaggery (coarse Date sugar or brown sugar
palm sugar)
Toor dal, urad Red lentils
dal, mung dal
Mediterra Broccoli rabe Broccoli plus arugula or dandelion greens
nean
Cannellini Great Northern beans, navy beans, red kidney
beans beans
Fava beans Lima beans or butter beans
Fennel Celery plus some fennel or anise seeds
Parmesan Any hard, aged grating cheese such as Asiago,
cheese Romano or aged Monterey Jack
Recipes 2 Page 2987

Pine nuts Walnuts or a mixture of walnuts and almonds
MAKE IT ALCOHOL-
FREE
Red wine Pomegranate juice or 1/2 cup water with 2 tsp. balsamic
vinegar
White wine Vegetable stock, apple juice, carrot juice
Wine or beer Non-alcoholic wine or beer
Comments
Pasted from <http://www.vegetariantimes.com/resources/ingredient_sub_list/>
Recipes 2 Page 2988

3:19 PM
chicagotribune.com
They're in season -- with tender peels, fragrant fruit and
sweet flavor -- and endlessly inspiring.
By Amy Scattergood
If Cézanne had lived not in France but in Southern California, his still lifes would have
overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable
dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they're
sweeter than other lemons, with an intoxicating aroma that has hints of honey and
thyme.
Now is the perfect time to revel in them, as the harvest peaks and farmers market
stalls, produce aisles and, if you're lucky, backyard trees are loaded with fruit. A
cross between a lemon and a sweet orange, imported to the U.S. from China exactly
100 years ago by the man whose name they bear, the Meyer lemon is a furiously
addictive fruit.
With sweeter juice, a thinner peel, less acid and a more floral scent (and taste) than
other lemon varieties, Meyers are as much fun to cook with as they would be to
paint.
In fact, we're counting the ways. High on the list are a few fantastic recipes. Slide
slices of Meyer lemons under the skin of a pair of Cornish game hens, strew the
roasting pan with more, then toss in some fennel and olives. Or try chef Marcus
Samuelsson's method of quick-preserving citrus peels and use the result -- tart and
salty and utterly lemony -- in a fantastically colorful dish of spicy piri piri shrimp and
black rice. On the sweet side, make a Meyer lemon ice cream, loading the custard
with peel as well as juice -- and a hint of cardamom, the spicy notes bringing out the
floral depth of the Meyer's flavor. (This recipe is inspired by longtime Chez Panisse
pastry chef Lindsey Shere, one of the first to put Meyer lemons on the culinary map.)
There are probably more things -- in heaven, on Earth, in citrus groves -- that you can
do with these yellow beauties than we can dream of. But we can try.
Here are the top 100 things to do with a Meyer lemon.
1. Make Meyer lemonade.
2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see
recipe).
3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-
preserved" Meyer lemons (see recipe).
4. Make Meyer lemon-cardamom ice cream (see recipe).
5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on
pumpernickel bread.
6. Candy the peel, dusting with superfine sugar.
7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon
peel.
Recipes 2 Page 2989

peel.
8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a
lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple
syrup).
9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.
10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of
Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using
two large Meyer lemons instead of oranges (see the recipe at
11. If you don't mind delayed gratification, make classic preserved lemons (different
from chef Samuelsson's because the lemons are preserved slowly over weeks
instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer
lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting
them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices
into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai
chile, a cardamom pod.
12. Grate Meyer lemon peel into a bowlful of Chantilly cream.
13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese,
rosemary and Picholine olives.
14. Make Meyer lemon curd.
15. Try your hand at individual Meyer lemon frozen soufflés.
16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and
the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half
an hour. Strain and pour into an antique stoppered bottle.
17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for
an hour; coarsely chop, and add to a salad of market greens, goat cheese and
candied walnuts.
18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon
zest, then add to a pot of osso bucco.
19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole
shallots; serve simply, with slices of grilled bread.
20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel
for a rich chocolate soup with a citrus note.
21. Make Meyer lemon chiffon cupcakes.
22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los
Angeles.
23. The next time you roast a duck, place slices of Meyer lemon in the cavity.
24. Make Meyer lemon hollandaise sauce.
25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's
Meyer lemon salsa (from "Sunday Suppers at Lucques"; see the recipe at
26. Squeeze some into your child's hair after washing it, or before a day at the
beach.
Recipes 2 Page 2990

beach.
27. Make Meyer lemon gelée.
28. Bake Meyer lemon meringue pie.
29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit
at the bar watching the pizzas go into the oven at Pizzeria Mozza.
30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb
tagine.
31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice
cube tray; once frozen, store the cubes in plastic bags in the freezer, for use when
Meyer lemon season is over.
32. When you make your favorite caramel sauce, infuse the cream with Meyer
lemon peel.
33. Drop slices of Meyer lemon into a classic court bouillon.
34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.
35. Throw a Meyer lemon for your dog to catch and play with; you'll lose the lemon,
but your dog's breath will smell fantastic.
36. Drop a few slices into a pot of iced tea.
37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon
grass.
38. Put a twist of Meyer lemon into a martini.
39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two
weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and
bottle the result.
40. Send a box of Meyer lemons to friends or relatives out of state.
41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a
sauce made from fresh dill, honey, mustard and lemon zest.
42. Add Meyer lemon zest to French toast.
43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon
juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan
sauce to serve with salmon or Arctic char.
44. For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of
cayenne to a strong pot of tea.
45. Add thin slices of Meyer lemon to a pan of cooking zucchini.
46. Make lemon-chocolate truffles: Infuse the cream for a basic chocolate ganache
with Meyer lemon peel.
47. Squeeze a Meyer lemon over a freshly cut papaya or guava; the acid brings out
the flavor.
48. Save the Meyer lemon simple syrup left over from candying the peel (No. 6),
then use it to make Bellinis (No. 74) or granitas (No. 49).
49. Make Meyer lemon granita by freezing a mixture of lemon juice and simple
Recipes 2 Page 2991

50. Knead the zest from a couple of Meyer lemons into the dough when you make
oatmeal bread.
51. Make an avgolemono sauce by whisking Meyer lemon juice into beaten eggs,
then whisking hot broth into this mixture. Serve the sauce with fish or steamed
artichokes.
52. While making an apple pie, squeeze a Meyer lemon over your apple slices to
keep them from discoloring -- and give them a boost of flavor.
53. Make a Meyer lemon crème Anglaise.
54. Whisk the zest of a few Meyer lemons into your favorite meringue recipe.
55. Top pan-seared scallops with a squeeze of Meyer lemons.
56. Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a
splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.
57. Slice a few Meyer lemons and put them into your bath with a sprinkle of
lavender and rosemary.
58. Throw the peel of a Meyer lemon on the grill before cooking shrimp.
59. Make a crêpes suzette using Meyer lemons instead of oranges.
60. Add classic (No. 11) or quick-preserved (No. 3) Meyer lemons to a stew made
with duck and olives.
61. Muddle two sliced Meyer lemons and half a bunch of parsley (stems on) in a two-
quart pitcher. Fill with filtered water and keep in the fridge for a spa water refresher.
62. Squeeze a wedge of Meyer lemon into a pint of hefeweizen.
63. Roast a combination of green, black and cured olives with olive oil and a few
Meyer lemon peels.
64. Make a Meyer lemon aioli for your crab cakes.
65. Pan-fry slices of Meyer lemon with baby artichokes.
66. To a tapenade (olives, capers, anchovies), add grated Meyer lemon peel.
67. Add classic or quick preserved Meyer lemons to your best harissa recipe.
68. Serve prunes soaked in Armagnac (like those from a Paula Wolfert recipe that
have been sitting in my cupboard for over a year) over a bowl of vanilla ice cream
and top with grated Meyer lemon peel.
69. Offer a generous supply of Meyer lemon wedges with a boiled whole Maine
lobster and drawn butter.
70. Add quarters of Meyer lemons to kebabs of seared duck breast, Anjou pears and
red onions.
71. Roast baby leeks in a pan with olive oil, sea salt and Meyer lemon strips
72. Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the
sugar.
Recipes 2 Page 2992

74. Make a lemon Bellini with Prosecco, Meyer lemon juice, a little simple syrup and
strips of peel.
75. Take a tip from the early Romans, who used citrus juice as a mouthwash, and
squeeze a Meyer lemon onto your toothbrush at night.
76. Spread thinly sliced Meyer lemons across a whole poached salmon.
77. Peel a whole Meyer lemon in one continuous long strand and drop the peel into
a vodka martini.
78. Repeat No. 77, but drop the peel into a mug of hot chocolate.
79. Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice
cream, then freeze them.
80. Squeeze a pair of Meyer lemons into a pan of brown butter, add capers, and
then pour the sauce over pan-fried skate.
81. Fry slices of Meyer lemon and serve with French fries and Meyer lemon
mayonnaise.
82. Squeeze a Meyer lemon over a plate of steak tartare; serve with flatbread and a
raw duck egg.
83. Slice Meyer lemon peels into a jar of honey and allow to sit for a few weeks: the
peel will perfume the honey while it slowly candies in the jar.
84. Squeeze wedges of Meyer lemons onto fresh fish tacos.
85. Smell them as you pick them off your tree -- like farmer Peter Schaner, who says
he doesn't really cook with the Meyer lemons he harvests, but he really likes to smell
them as he picks them.
86. Open a Meyer lemonade stand on your street.
87. Make Italian chef Gennero Esposito's sweet and sour lemon sauce, from
"Adventures of an Italian Food Lover" by Faith Willinger (see the recipe at
88. Push an old-fashioned lemon candy stick into the open side of a halved Meyer
lemon, then slowly suck out the sugared juice.
89. Make a dipping sauce for grilled fish or shrimp from Meyer lemon juice, fresh
chopped cilantro, basil and mint, minced garlic, ginger and chiles and fish sauce.
90. Put a Meyer lemon studded with whole cloves in your lingerie drawer.
91. Next to a few slices of raw albacore or yellowtail, drop a small spoonful of
Esposito's lemon sauce (No. 87).
92. Sprinkle a generous amount of Meyer lemon zest over a plate of spaghetti with
bottarga.
93. Place a basket of Meyer lemons in a wooden bowl in the middle of the table.
94. Make maître d'hôtel butter with French butter, minced fresh herbs and finely
minced classic (No. 11) preserved Meyer lemons.
95. Soak your grandmother's old linens in a bowl of Meyer lemon juice and water to
brighten them.
Recipes 2 Page 2993

brighten them.
96. Top blueberry pancakes with a spoonful of Greek yogurt and grated Meyer
lemon zest.
97. Grill slices of Meyer lemons with lipstick peppers and add to panzanella, or
Italian bread salad.
98. Pour Meyer lemonade (No. 1) into Popsicle molds, freeze, then hand out to your
own or other people's children.
99. Make Meyer lemon marmalade.
100. Observe it and its fellows on the tree above you, as you sit, your back against
the trunk, preferably enjoying a picnic.
Shrimp piri piri with quick-preserved Meyer lemons
Total time: 50 minutes plus 30 minutes marinating time

Servings: 4
Note: This recipe is an adaption and combining of two recipes from Marcus
Samuelsson's "The Soul of a New Cuisine." Piri piri is an African dish named for a hot
chile pepper. We substitute jalapeños. Black (Forbidden) rice is available at selected
supermarkets and food specialty stores.
Quick-preserved Meyer lemons

6 Meyer lemons
1/4 cup kosher salt
1/4 cup sugar
1. Using a vegetable peeler, peel the lemons, trying to keep away from the white
pith. (If necessary, scrape any pith away from the peels with a small knife.) Squeeze
the juice from the peeled lemons into a bowl and reserve: You should have about 1
cup. Add water to bring the liquid up to 2 cups; set aside to reserve.
2. Place the peel and 2 cups of water in a saucepan and bring to a rolling boil. Drain.
Repeat this procedure once more. Return the drained peel to the pan, add the
reserved juice, salt and sugar and bring to a boil. Reduce the heat and simmer for 10
minutes. Remove from the heat and set aside to cool. Makes about three-eighths
cup.
Shrimp piri piri
Ingredients
1 cup black rice (Forbidden rice)

4 red jalapeño chiles, seeded, ribs removed and chopped
2 green jalapeño chiles, seeded, ribs removed and chopped
2 serrano chiles, seeded, ribs removed and chopped
2 cloves garlic
1/4 cup chopped cilantro, plus additional for garnish
1/4 cup chopped Italian parsley
Juice of 1 Meyer lemon
1 recipe quick-preserved Meyer lemon peel, julienned, divided
1/2 cup plus 2 Tbsps. olive oil, divided
1 pound medium shrimp, tail-on, peeled and deveined
Additional chopped cilantro for garnish
1. In a medium saucepan with a tight-fitting lid, cook the black rice according to the
Recipes 2 Page 2994

2. In a food processor, combine the chiles, garlic, cilantro, parsley, lemon juice and
one-eighth cup of the preserved lemon peel and process until the mixture is a coarse
paste. Add one-half cup olive oil in a slow stream and reserve. (Makes 1 cup.)
3. In a large bowl, toss the shrimp in the sauce and allow to marinate, covered and
refrigerated, for 30 minutes.
4. Heat the remaining 2 Tbsps. olive oil in a large skillet over high heat until it
shimmers, then add the marinated shrimp. Toss for 3 to 4 minutes until the shrimp is
opaque, taking care not to overcook. Season with kosher salt.
5. Serve the shrimp over the black rice, garnished with the remaining preserved
lemon and a little chopped cilantro.
Each serving: 705 calories; 28 grams protein; 67 grams carbohydrates; 3 grams fiber;
Meyer lemon cardamom ice cream
Total time: 35 minutes, plus chilling and freezing time

Servings: 8
Ingredients
5 Meyer lemons
1 Tbsp. cardamom pods, crushed
1 cup half-and-half
1 cup sugar
1/2 vanilla bean
6 large egg yolks
3 cups whipping cream
1. Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white
pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom,
half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the
pod. Heat over high heat to just under a boil. Remove from the heat, and allow to
steep for 10 to 15 minutes.
2. In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot
half-and-half mixture, stirring constantly. Pour the mixture back into the pan and
cook over medium heat, stirring constantly, until it coats the back of a wooden
spoon, 4 to 5 minutes.
3. Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons
and add it to the mixture. Allow to stand for 10 minutes.
4. Add the cream to the mixture. Juice all 5 lemons and add the juice (you should
have about three-fourths cup) to the cream mixture. Chill thoroughly.
5. Freeze in an ice cream machine according to the manufacturer's instructions.

(Makes 1 quart.)
Each serving: 490 calories; 5 grams protein; 31 grams carbohydrates; 0 fiber; 24

Roasted Cornish game hens with Meyer lemons

Servings: 2
Note: Niçoise and Picholine olives are at selected supermarkets such as Whole Foods
and Bristol Farms.
Recipes 2 Page 2995

and Bristol Farms.
Ingredients
2 Cornish game hens, about 1 3/4 to 2 pounds each, washed and dried
4 Meyer lemons, divided
2 tsps. kosher salt
3 medium fennel bulbs, trimmed and sliced thinly crosswise
3/4 cup Niçoise olives
3/4 cup Picholine olives
8 garlic cloves, peeled and halved
2 Tbsps. olive oil
Black pepper
1. About an hour ahead, remove the Cornish game hens from the refrigerator and
bring to room temperature.
2. Heat the oven to 425 degrees. Slice 2 of the lemons paper thin with a knife or a
mandoline. With your fingers, carefully loosen the skin from the meat on the breast
side of the hens. Insert 5 or 6 lemon slices underneath the skin of each hen. Put any
unused slices and the ends of the lemons into the cavities, and rub the salt equally
over the 2 hens.
3. Cut the remaining 2 lemons into 8 wedges and scatter them in the bottom of a
shallow baking pan with the fennel, olives and garlic. Place the hens on top of the
fruit and vegetables. Pour the olive oil over the 2 birds, then season with a few
grinds of black pepper.
4. Roast the hens in the oven for 30 minutes, then lower the heat to 350 degrees
and roast for about 20 minutes longer, or until the meat is firm, the skin is golden
and the juices run clear (a thermometer placed into the thickest part of the bird will
register 165 degrees); the vegetables and fruit will have started to caramelize.
5. Let the hens rest 15 minutes, then serve them with the roasted lemons, olives and
fennel.
Each serving: 1,268 calories; 96 grams protein; 40 grams carbohydrates; 13 grams

fiber; 81 grams fat; 17 grams saturated fat; 357 mg. cholesterol; 2,955 mg. sodium.
Pasted from <http://www.chicagotribune.com/features/food/foodanddrink/sns-fdcook1-

wk2,0,2673672,print.story>
Recipes 2 Page 2996

Vegan Tofu Burger
9:49 PM
Vegan Tofu Burger
Yield: 2
Preheat the grill to high

Ingredients:
• 8 oz firm tofu
• 1/4 cup Tahini
• 1/2 cup ground walnuts
• 1 tbsp fresh dill, chopped
• 1 tbsp soy sauce
• 1 cup breadcrumbs
• 4 oz mushrooms
Directions:
1. Mash the tofu with the tahini in a bowl with a fork. Add the dill and the soy
sauce.
2. Slice the mushrooms and then, in a separate frying pan over a medium-
high heat, cook them in a slick of olive oil. Once they have released their
water and are beginning to caramelize, add them to the tofu mixture. Add
the walnuts and the breadcrumbs until the correct texture is achieved. The
mixture should be just firm enough to form patties without being soggy.
3. Form the tofu into burger shapes and place on an oiled grill. Cook until
browned on both sides.
Recipes 2 Page 2997

9:51 PM
Recipe by Doug DiPasquale, Holistic Nutritionist

Ingredients:
• 3 cups dried organic black beans, soaked overnight, drained and rinsed
• 2 x cooking onions, chopped
• 2 stalks celery, chopped
• 3 x carrots (unpeeled), chopped
• 4 cloves garlic, peeled and halved
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper (optional)
• 1 can organic tomato paste
• 2 Tbsps organic coconut oil
• 1 bunch cilantro, washed and picked, stems reserved
• Unrefined sea salt to taste
• Fresh cracked black pepper to taste
• Enough filtered water to cover
Directions:
1. Heat a 10L pot on the stove top on medium-high heat. Once hot add
coconut oil and melt it so that it covers the bottom of the pot. Add onions,
carrots (unpeeled) and celery, stirring frequently.
2. When vegetables have begun to brown (about 5 minutes), add tomato
paste, allowing it to brown on the bottom of the pan. Stir well. After a
minute or so, add a little water to the pot to keep the organic tomato
paste from burning. Add garlic, organic black beans (soaked overnight),
unrefined sea salt and pepper.
3. Pour in enough water so that the vegetables are just covered. Bring to a
boil, stirring occasionally and skim the white foam that will appear at the
top of the pot.
4. Once boiled, turn the pot down to a simmer (low heat). Add cumin,
coriander, cayenne and six to ten cilantro stems (these stems pack a lot of
flavour, not to mention trace minerals). Allow to simmer for an hour or so,
stirring and occasionally checking the doneness of the beans. When beans
are soft enough to fall apart easily when squeezed remove pot from heat.
5. Using a hand-blender blend the soup until no chunks remain. The
consistency can be adjusted by adding more water if necessary. Add more
unrefined sea salt if needed. Serve in bowls, sprinkling cilantro leaves on
top as a garnish. Enjoy.
Recipes 2 Page 2998

Walnut-Pecan Balls
9:54 PM
Walnut-Pecan Balls
Yield: 4
These savory balls have a buttery taste from a combination of walnuts,

pecans, and sautéed vegetables. They are delicious topped on pasta
with a good quality pasta sauce, but can also be used as finger foods to
dip in a warmed marinara sauce, or formed into patties and eaten as
veggie burgers. Recipe by Dreena Burton.
Ingredients:
Walnut-Pecan Balls
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1 1/4 teaspoons dried oregano leaves
• 1/2 tsp dried thyme leaves
• 1/4 tsp sea salt
• freshly ground black pepper
• 3/4 cup pecans
• 1/2 cup walnuts
• 1 cup quick oats
• 1 tbsp vital wheat gluten flour (optional, see note)
• 2 1/2 Tbsps vegan worcestershire sauce
• 1 tbsp tamari
• 1/2 tbsp balsamic vinegar
• 1 tsp blackstrap molasses
• 2 Tbsps olive oil (or less/more as needed for frying)
Directions:
Walnut-Pecan Balls
1. In a skillet over medium heat, heat the oil. Add the onion, celery, dried
oregano, thyme, sea salt, and pepper. Cook for 9 -13 minutes, stirring
occasionally, until onions and celery soften and are golden brown.
2. Once onions and celery have softened some, add them to a food
processor with the remaining ingredients (except olive oil for frying),
and process until the mixture becomes crumbly, and then scrape down
the sides of the bowl. Process again to incorporate any larger pieces,
and just as mixture becomes sticky and/or forms a ball, stop
processor.
3. Refrigerate for at least 1/2 hour (chilling will make it firmer and easier
to form). Take small spoonfuls of the mixture (about 1 tbsp) and form
into balls with your hands (rinse your hands when needed to keep
mixture from sticking to your palms).
4. In a skillet over medium-high heat, heat the oil. Add the balls and fry
for 5-6 minutes (reduce heat if burning), shifting the pan to turn sides
of balls every minute or two to form a golden crust fairly evenly around
the balls.
5. Remove, and serve warm with pasta and tomato sauce, or with dipping
sauce of choice.
6. Note: If you don't want to use the vital wheat gluten, you can omit it.
The gluten flour adds some stability to the texture of the balls, so if
you omit it, the balls may just be a touch crumbly.
7. Note: These balls are tastiest and most moist when pan -fried, but if
you would prefer baking them, you can do so. Place on a baking sheet
lined with parchment paper, and bake at 400 degrees for about 7 -10
minutes, until golden brown.
8. Idea: Don't know what to do with leftovers? Refrigerate them and use
another day as a sandwich filling, simply mashing and stirring in vegan
mayonnaise, and chopped veggies if you like.
Recipes 2 Page 2999

Pasted from <http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8901 >
Recipes 2 Page 3000

9:55 PM

Yield: 4
This incredibly quick recipe shows how a rather bland block of tofu can be
transformed into a savory, tasty crumbles that are terrific eaten warm as a
side dish or accompaniment to top pastas, salads, or mashed potatoes.
Cooled, tofu prepared in this way is ideal to mix with condiments for
sandwich fillings (see note). Recipe by Dreena Burton.
Ingredients:
• 1 pkg (350g/12-oz) firm or extra-firm tofu, patted gently with paper
towels to remove excess moisture
• 3 Tbsps tamari
• 1 tbsp balsamic vinegar
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried basil
• 1 tsp dried sage
• 1/2 tsp dried savory
• 1/4 tsp kelp granules (optional)
Directions:
1. Add tofu to a food processor and pulse to break it up into small pieces. You
can process until the chunks are small but still in bite-sized pieces, or
pulse further until the pieces are much more crumbly.
2. Heat the oil in a non-stick skillet over medium-high heat.
3. Add the processed tofu and remaining ingredients. Cook for 9-12 minutes,
stirring through occasionally to turn and move around the pieces to evenly
brown. Once the tofu is golden brown in spots, remove from heat.
4. Taste, and season with sea salt and pepper if desired. Serve warm, to top
things like pastas, baked or mashed potatoes, or stews, or let cool to
sprinkle on salads, use in wraps or pita fillings, or to mix with condiments
such as vegan mayonnaise in sandwich fillings.
Recipes 2 Page 3001

Tomato Sauce Base
10:02 PM
T omato Sauce Base - Make Soup or Pasta Sauces Etc Recipe #286005
This is my recipe to use up fresh tomatoes. Y ou can make plenty of this then
freeze & turn it into whatever you like....soup, base for bolognaise sauce, for
lasagna, basic pasta sauces etc....the list is endless.
by Um Safia
50 min | 10 min prep | SERVES 6 , 6 portions of sauce
2 kg very ripe tomatoes
olive oil
75 g shallots, roughly chopped (or any sweet onion)
3 garlic cloves, peeled & minced
200 ml vegetable stock
3 sprigs of torn fresh basil or 1/2 teaspoon dried basil
salt & fresh ground pepper
1. Put the tomatoes in a baking dish, drizzle with oil & season, cook in oven
at 160 c for approx 20 minutes Remove skins & set aside.
2. Gently fry the shallots/onions & garlic 'til golden. Add the tomatoes &
stock. Bring to the boil then simmer gently for at least 20 mins then add
basil & liquidise/blend. Continue simmering for a couple of minutes or if
you want it thicker, leave to cook until desired consistency.
3. (a pinch of sugar is good if tomatoes aren't nice & sweet).
4. This freezes well & is a good sauce base. If you want it as soup add a little
cream/creme fraiche etc.
Recipes 2 Page 3002

Tofu Schnitzel
10:04 PM
Tofu Schnitzel
1/3 cup sweet chilli sauce

1/2 cup dry bread crumbs (-OR- rice crumbs)
2 tablespoons (8 tsp) sesame seeds
1 teaspoon ground coriander
two 300 g (10 1/2 oz) packets firm tofu, drained
2 tablespoons (8 tsp) canola oil
1/2 teaspoon salt
1. Pour chilli sauce onto a large plate. Combine breadcrumbs, seeds and spices on a
second plate. Cut each tofu block into 4 thick slices; pat dry on paper towels. Coat in
chilli sauce, then cover in crumb mixture. (Press quite firmly into the crumbs so they will
stay on).
2. Heat 1 tablespoon (4 tsp) oil in a large non-stick frying pan over moderate heat. Cook
tofu, in batches, for 1 to 2 minutes each side until golden, adding more oil if needed.
Drain on paper towels.
Serves 4.
Pasted from <http://www.recipezaar.com/bb/viewtopic.zsp?t=247571>
Recipes 2 Page 3003

Potato and Garlic Soup With Herbs
10:06 PM
Potato and Garlic Soup With Herbs Recipe #38045

Great soup recipe, perfect for colder days.
by spatchcock
2 tablespoons olive oil (preferably extra-virgin)
4 cups canned low sodium chicken broth or vegetable broth
2 lbs russet potatoes, peeled, cut into 1/2 inch pieces
1 bay leaf
1/4 cup minced chives or green onions
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1. Heat olive oil in heavy large saucepan over medium heat.
2. Add onion, sauté until golden, about 10 minutes.
3. Add broth, potatoes, garlic and bay leaf; bring to boil.
4. Reduce heat to medium-low; cover and simmer until potatoes are very
tender, about 20 minutes.
5. Cool slightly.
6. Discard bay leaf.
7. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch
(do not overprocess).
8. Return soup to same saucepan.
10. Simmer until heated through.
11. Ladle soup into bowls.
12. Sprinkle with chives and thyme and serve.
Recipes 2 Page 3004

Green Bean and Chickpea Salad
10:09 PM
Green Bean and Chickpea Salad Recipe #286019

This recipe is from Wikipedia with some very minor changes. At the bottom of
the page it says it's a New Guinean recipe. If you don't use kosher salt, I'd
suggest about half the amount of table salt. Makes 4 generous servings or 6 as
a side dish.
by windhorse23
1 1/4 lbs fresh green beans, trimmed and cut into 2 inch piece
16 ounces canned chick-peas, drained and rinsed
1/3 cup diced onions
1/2 teaspoon fresh coarse ground black pepper
1 large garlic clove, minced
1. Steam the beans about 5 minutes, or until they are tender-crisp.
2. Combine chickpeas, beans and onion in a large bowl.
3. Combine the rest of the ingredients in a small bowl for the dressing and
add it to the bean mixture. Toss well.
4. Serve warm but not hot.
Recipes 2 Page 3005

Vegan Bolognese
10:14 PM
Vegan Bolognese Recipe #285382
Cooking vegan for my favorite meat eater is quite an enormous challenge for
me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last
couple times we were in Italian restaurants. This was my vegan take on an old
Italian favorite, and she thought it was great! I decided to use textured
vegetable protein (tvp) because it absorbs the flavors of whatever you
rehydrate it with.
by Kozmic Blues
1-2 tablespoon olive oil
1 onion, chopped
1 carrot, diced
1 tablespoon basil
1 tablespoon thyme
1 bay leaf
1 cup textured vegetable protein, not re-hydrated
2-3 tablespoons soy sauce (or Braggs liquid aminos)
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1/2 cup fresh parsley or basil, chopped
1 lb whole wheat spaghetti
1. In a large dutch oven, heat the olive oil over medium heat.
2. Add the chopped onions and carrots and saute for about 5 minutes, until
they begin to soften.
3. Add a pinch of salt and pepper to taste. Don't add too much as you will
be adding soy sauce later for color.
4. Then add dry italian seasonings and crushed red pepper, if using. Mix
well and add a bit more olive oil if pan looks dry.
5. Add minced garlic and stir until fragrant.
6. Next add the dry TVP, and stir to coat evenly with onion, carrot and
spice mixture.
7. Then add the soy sauce, which will give the TVP great flavor, and a bit
darker color.
8. Pan will be dry, so quickly add the cup of vegetable broth to rehydrate
the tvp.
9. Stir to coat all the tvp well, scraping the sides of the pan if needed.
10. Let simmer for a minute or two.
11. Next add your can of tomato paste, mix well and cook for a minute or
two before adding the large can of crushed tomatoes.
12. As sauce begins to bubble, be sure to stir in the tomato paste into the
crushed tomatoes.
13. Reduce heat to low, and simmer while you cook pasta.
14. Cook whole wheat pasta in a large pot f boiling salted water for 7-9
minutes, or until al dente.
15. Drain pasta and place in large serving bowl.
16. Top with bolognese sauce, chopped fresh basil or parsley and serve.
Recipes 2 Page 3006

3:32 PM
Filling
frozen
Topping
1/2 cup flour
1/4 cup sugar
Pinch of salt
the baking dish.
Makes 6 servings.
Recipes 2 Page 3007

Recipes 2 Page 3008
3:17 PM

Bastianich.
Recipes 2 Page 3009

4:12 PM

1 cup sugar
2 extra-large eggs
from the pan.
Recipes 2 Page 3010

Lemon Yogurt Cake
4:14 PM

3 extra-large eggs
for the glaze:

in. Cool.
Recipes 2 Page 3011

Recipes 2 Page 3012
5:02 PM


undrained



Recipes 2 Page 3013

5:13 PM
serves 4
1kg Courgettes
1 tbsp olive oil
1 tsp brown sugar
1 1/2 tbsp raisins
a further minute.
Recipes 2 Page 3014

5:14 PM
Serves 8

Ingredients
For the filling:
For the base:
1 egg yolk
3-4tbsp cold water
Method
Recipes 2 Page 3015

the tin.
Recipes 2 Page 3016

5:16 PM
Serves 4

Ingredients
1 tbsp olive oil
½ tsp paprika
sea salt
Method
Recipes 2 Page 3017

Recipes 2 Page 3018
Black Bean Salad
9:41 AM
Black Bean Salad

beans)
1 Tbsp olive oil
Serves 6 to 8.
Recipes 2 Page 3019

7:16 PM
Snap!
By Susan Taylor
like them crisp."
crispness.
Recipes 2 Page 3020

sell the product).
example."
Adding that crunch
Chopped peanuts
Fresh bacon bits
Chow mein noodles
Jicama
Crystallized ginger
Recipes 2 Page 3021


Yield: 4 servings
Ingredients
8 strips bacon
Ruby red shrimp

Yield: 4 servings
adhere better.
Ingredients
6 cups olive oil

2 cups canola oil
1 cup cornstarch
Recipes 2 Page 3022

4 sprigs rosemary
2 sprigs mint

Yield: 6 servings
Ingredients

3 Tbsps. honey
Breakaway croutons

Yield: 1 cup
Recipes 2 Page 3023

Ingredients
Recipes 2 Page 3024

7:18 PM

meal anymore?
reach for a beer.
sandwiches.
a picnic basket.
enough.
Recipes 2 Page 3025

sunny day.
Muffuletta

Servings: 8
water.
Ingredients

the loaf.
Recipes 2 Page 3026


Servings: 4
Ingredients

6 large eggs
1 Tbsp. milk
Salt, pepper
on top.

Servings: 4 to 6
Ingredients

Coarse sea salt
1 baguette
Recipes 2 Page 3027

Shooter's sandwich

Servings: 4 to 6
Ingredients

Cooking recipes
Recipes 2 Page 3028

8:03 PM
From Newsday
FOOD COLUMN

By Sylvia Carter
Beauty, Tribute.
yard had more sun.
contended.
there ahead of him.
Ingredients
For fruit:
Recipes 2 Page 3029

1/4 cup sugar
Juice of 1/2 lemon
1/4 cup cold water
For topping:

3 Tbsps. sugar
lightly.
cream if you like.
Ingredients

2 tsps. lemon juice
juice.
to look for.
Recipes 2 Page 3030

to look for.
Ingredients
For berries:
Sugar, to taste
For shortcake:
2 cups flour
1/2 tsp. salt
1 Tbsp. sugar
2 cups heavy cream
or until golden.
more if you like.
Recipes 2 Page 3031

Recipe of the week
8:04 PM
Recipe of the week


Yield: 4 servings
Ingredients

1/4 tsp. salt
Recipes 2 Page 3032

10:50 PM

me.
area.
June 24, 3 pm
Copperfields
Petaluma
7 07.762.0563
GLAMOUR MAGAZINE:
Recipes 2 Page 3033

Gnocchi Recipe
fine grain sea salt
Serves six.
Recipes 2 Page 3034

Chicken Paprikish
12:16 PM
Chicken Paprikiash
Makes 6 servings

1 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream



minutes



Recipes 2 Page 3035

Recipes 2 Page 3036

2:17 PM
 4 large russet potatoes, about a pound each

 Olive oil
 1/2 cup sour cream
 1/2 cup milk
 2 Tbsp butter, softened
 1 Tbsp cream
Cheddar and bacon version
 1 cup grated cheddar cheese
 4 strips bacon
 1/4 cup chopped green onion
Blue cheese and chives version
 1 cup crumbled blue cheese
 1/4 cup chopped fresh chives
1 Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each
potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.
Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. C ook for
1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15
minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to
rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.
Recipes 2 Page 3037

a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool.
C rumble.
3 Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out
the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra
potato so that you will have more potato filling to mound into the potato boats.
4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a
potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do
not over-beat potatoes, they can turn glue-y.
5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes.
Spoon fillings into the potato shells. Sprinkle with extra toppings.
6 Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
Serves 4 to 6.
Recipes 2 Page 3038

2:19 PM

Serves 8 to 10
Gremolata, a vibrant mixture of parsley, garlic
and lemon peel, gives this satisfying stew an
exciting finish. A simple rice pilaf is an ideal. If
you hesitate to buy butternut squash because it’s
difficult to peel, try this trick: Pierce squash in
several places with a fork or skewer and
microwave on high for 2 minutes to soften the
skin and facilitate peeling. Make stew up to 2 days
ahead and refrigerate in a plastic food storage
container. Reheat stew on the stovetop or in a
microwave (8 to 12 minutes on high). Prepare
gremolata within several hours of serving and
refrigerate in a small plastic food storage bag.
1 Tbs. olive oil

3 medium onions, halved and cut into very thin slivers (3 cups)
1 large butternut squash (about 2 3/4 lbs.), peeled, seeded and cut into 1 -inch
cubes (6 cups)
1 medium red bell pepper, cut into 1/2-inch dice
1/8 tsp. red pepper flakes
28-oz. can diced tomatoes
19-oz. can chickpeas, rinsed and drained
Gremolata
1/2 cup chopped flat -leaf parsley
2 tsp. grated lemon peel
Directions
1. In Dutch oven or large deep skillet, heat oil over medium heat. Add onions and
cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic,
oregano and pepper flakes and cook, stirring, 2 minutes. Add broth, increase heat
to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
2. Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until
squash is tender but not mushy, 8 to 10 minutes.
3. Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a
fork until blended.
4. Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with
gremolata.
Recipes 2 Page 3039

Cream Cheese-Coconut-Pecan Pound Cake
10:48 PM
E-m a il This Recipe
Cream Cheese-Coconut-Pecan Pound

Cake
Prep: 20 min.; Bake: 1 hr., 35 min. The bourbon gives this pound cake a wonderful
aroma and flavor, but you may substitute an equal amount of milk, if desired.
1 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1/2 teaspoon salt
1/4 cup bourbon
1 cup chopped pecans, toasted
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared C ranberries (optional)
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a
time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning
and ending with flour mixture. Beat batter at low speed just until blended after each
addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12 -
cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long
wooden pick inserted in center of cake comes out clean. C ool in pan on a wire rack 10
to 15 minutes. Remove from pan; cool completely on wire rack.
Southern Living, DEC EMBER 2004
Recipes 2 Page 3040

10:49 PM
Recipe of the week

Total time: 1 hour, plus 4 hours braising time
Servings: 4
Ingredients
2 pounds boneless beef short ribs

Kosher salt
1/4 cup oil
1 medium carrot, diced
1 large onion, diced
1 bay leaf
3 sprigs of thyme
2 cups red wine
1 quart veal stock
1/2 cup heavy cream
2 Tbsps. Dijon mustard
1/2 cup Cognac
1. Season the short ribs all over with 1 tsp. salt.
2. Heat the oil in a large, heavy-bottom, lidded skillet over high heat until shimmering, about 1 to
2 minutes. Add the short ribs and sear until browned, 2 to 3 minutes per side. Add the carrot and
onion to the pan and sauté until tender and slightly browned, several minutes. Add the bay leaf,
thyme and wine and bring to a simmer. Cook until the wine is reduced by two-thirds, about 10
minutes.
3. Add the veal stock and bring to a simmer. Return the short ribs to the braising liquid, cover the
pan and bring to a gentle simmer. Braise the ribs, turning occasionally, until tender, about 4
hours, taking care to keep the liquid at a gentle simmer (not a boil).
4. While the ribs cook, place the cream in a small, heavy-bottomed sauce pan. Heat to a gentle
simmer, and cook several minutes, stirring frequently, until the cream is reduced by half, taking
care that the cream stays at a simmer and avoiding curdling or scorching. Remove from the heat.
Stir in the mustard.
5. In a separate small pan over low to medium heat, bring the Cognac to a gentle simmer.
Simmer until it is reduced to about 3 Tbsps. Stir it into the cream. Season to taste with salt.
Reserve in a warm place until the short ribs are ready.
6. When the short ribs are tender, remove the meat from the braising liquid. Strain the braising
liquid from the pan into a bowl or large measuring cup, then return it to the braising pan and
bring it to a simmer over medium-high heat. Cook until the liquid thickens to a sauce
consistency, several minutes. Return the short ribs to the pan and brush the meat lightly with the
sauce to give it a shimmer. Remove the meat to a platter and serve with the mustard-cream
sauce.
h serving: 726 calories; 37 grams protein; 12 grams carbohydrates; 1 gram fiber; 44 grams fat;
16 grams saturated fat; 133 mg. cholesterol; 1,031 mg. sodium.
Recipes 2 Page 3041

Recipes 2 Page 3042
10:51 PM

By Steve Petusevsky
South Florida Sun-Sentinel
I recently attended the Just Ask for Whole Grains conference in Kansas City, Mo. It was
sponsored by the Whole Grains Council and Oldways Preservation Trust. It seems the tide has
finally turned regarding food awareness. An army of people understand the implications of
eating healthfully.
For years it was thought that whole grains offered nothing more than fiber. New research shows
they also contain protective antioxidants. Wheat and oats, for example, contain as many
antioxidants as spinach and broccoli. Studies published in 2005-06 show that whole grains may
lower triglycerides, help us manage our weight and reduce the risk of heart disease and some
cancers. As much as we recognize the benefits, there's still confusion over what whole grains are.
All grains start out as whole grains. Think wheat (including spelt, kamut and farro), corn, rye,
rice and quinoa, just to name a few common grains. If after being milled, they keep all three
parts of the original grain -- the starchy endosperm, the fiber rich bran and the germ -- in their
original proportions, they are whole grains.
It has become increasingly obvious to food companies that we need whole grains for health and
wellness. As a result, they are introducing wonderful products. And consumers are beginning to
acquire a taste for the nutty, earthy flavors and textures of whole grains.
Coming from the natural foods industry, I can tell you that at one time getting people to eat
whole-wheat pasta was a tough sell. Only the hard-core, Birkenstock-wearing, wheat-grass
shooters even tried it. But things have changed.
Pasta companies are changing their milling process to create whole-grain pastas that taste
fabulous. In Kansas City, I toured a pasta plant making incredible pastas in every shape and
form. We tasted them, and I was impressed. In addition, wholesome, flavorful baked goods,
desserts and breads are now made, not only by artisan bakeries, but also by large commercial
factories.
The 2005 Dietary Guidelines recommend that most typically inactive people consume three or
more servings of whole grains each day. Active people should consume more. This is the scary
part: the typical American eats less than one serving a day and 40 percent of all Americans never
eat whole grains.
You most likely think "How can I possibly eat several servings of whole grains each day?" Here
are 10 simple ways to get more whole grains into your diet:
1. Substitute half the white flour in recipes for cookies, muffins, quick breads and pancakes with
whole-wheat flour.
2. Add 1/2 cup cooked bulgur, wild rice or barley to bread stuffing.
3. Add 1/2 cup cooked wheat or rye berries, wild rice, brown rice, sorghum or barley to your
favorite canned or homemade soup.
4. Use whole cornmeal for corncakes, corn breads and corn muffins.
5. Add 3/4 cup uncooked oats for each pound meat when you make burgers or meatloaf.
Recipes 2 Page 3043

7. Look for hot and cold cereals made with grains like kamut, kasha (buckwheat) or spelt.
8. Make risottos, pilafs and other ricelike dishes with whole grains such as barley, brown rice,
bulgur, millet,
quinoa or sorghum.
9. Enjoy whole-grain salad such as tabbouleh.
10. Buy whole-grain pasta, or ones made from whole grain, part white flour. Or try whole-grain
breads. Kids especially like whole-grain pita bread
Below is a simple recipe using whole-wheat berries in a Waldorf salad. You can buy them at any
natural food store.
Wheat berries are the mother grain from which pasta, bread and flour are derived. Most of us
have never tasted their true flavor. Little wheat berries pack a nutlike flavor and are pleasantly
chewy. Use a crunchy, firm, sweet-tart apple such as a Granny Smith or gala for this salad.
Lemon juice and vinegar keep chopped apples from darkening, so you may make this salad the
day before serving. Try substituting dried apples for fresh for a variation.
Wheat berry Waldorf salad
Ingredients
2 cups dried wheat berries

7 cups water, plus more for soaking
2 apples, cored and chopped (Granny Smith or gala recommended)
1 cup (black or golden) raisins
1 cup fine-chopped fresh parsley
1/4 cup apple cider vinegar
1/4 cup apple juice
2 tsps. salt, plus more to taste
1/2 tsp. fresh-ground black pepper
2 Tbsps. lemon juice
1. Soak the wheat berries in water to cover overnight. Drain and set aside.
2. In a saucepan, bring 7 cups water to a boil. Add the wheat berries and cook at a rolling simmer
50 minutes or until they are totally cooked through (they will retain a firm, chewy texture). Drain
and set aside to cool.
3. Transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins,
chopped celery, chopped parsley, apple cider vinegar, apple juice, 2 tsps. salt, black pepper,
ground nutmeg, ground cinnamon, olive oil and lemon juice. Toss to mix thoroughly. Add more
salt if necessary and serve. Makes 4 servings.
Per serving: 866 calories, 50 percent calories from fat, 48 grams total fat, 5 grams saturated fat,
no cholesterol, 100 grams carbohydrates, 19 grams total fiber, 37 grams total sugars, 81 grams
net carbs, 18 grams protein, 1,218 milligrams sodium.
Copyright © 2007, South Florida Sun-Sentinel
Recipes 2 Page 3044

10:52 PM
chicagotribune.com
FOOD FEATURES
Simmer cream and water, stir in a great bar of bittersweet and a nub of butter,
and you've got a fabulous sauce.
By Amy Scattergood
Watch rivulets of dark chocolate sauce pour down the curves of a scoop of ice cream or
over the low cliffs of a raspberry tart and you get a hint of the transformative power of a
good chocolate sauce. Thick and velvety, deeply, sensuously flavorful, such a sauce can
dress up a simple dessert or, just in time for the holidays, elevate a great one. It's pretty
good eaten straight with a spoon too.
Years ago, chocolate sauces were made with bricks of baker's chocolate or cocoa powder,
with lots of sugar and vanilla to mask the bitterness, and heavy doses of cream or butter.
But now chocolatiers are sourcing cocoa beans "at origin," just as coffee roasters do, and
making bars of chocolate that, like bars of gold, list the percentage of cacao.
Now a sauce is a vehicle for the chocolate, a way of transforming its properties -- solid to
liquid -- rather than altering or masking the taste. So making a great sauce is easier than it's
ever been. Just simmer equal parts cream and water, with a touch of salt. Take it off the
heat and stir in some broken-up chocolate and a nub of butter (for shine and body and a
barely perceptible mellowness) until the sauce is smooth and velvety. That's it.
With great chocolate, you want a minimalist sauce that depends utterly on the chocolate
and showcases its complex flavors.
To start, choose a chocolate with about 70% cacao. Bars in the 70% to 75% range have a
wealth of flavor that comes through more clearly than bars with a lower percentage of
cacao -- and a higher percentage of sugar. Yet, unlike chocolate with higher percentages of
cacao, they don't need to be sweetened.
(If you're using a higher percentage of chocolate -- a 75%, say, instead of a 70% -- you may
want to add a little more liquid. As chocolates go up in percentage, the increasingly higher
proportions of cacao solids make thicker sauces.)
Using equal parts heavy cream and water gives just the right texture: Too much cream and
the sauce is a little fatty, whereas all water doesn't have quite enough body. And although
you can use milk instead, cream has a coolness, a slight twang that works well with the
chocolate.
And though many chocolate sauce recipes call for vanilla, try making it without. Better to
think of it as an optional flavoring. A pinch of salt is a better addition, as it brings out the
flavors in the chocolate.
High-quality chocolate can have high citrus notes, maybe hints of raspberry, low echoes of
coffee or a register of spice. A good sauce brings these out.
You can play variations on the sauce to your heart's content.
Use crème fraîche (as many chefs do) instead of part or all of the cream. It gives a little
zing, a slightly sour note that complements the flavors of chocolate.
Recipes 2 Page 3045

Or add flavorings to the cream-water mixture. Steep tea or citrus zest in it, or a scraped
Madagascar vanilla bean, or a handful of crushed espresso beans or hazelnuts. Add a few
tablespoons of your favorite liqueur, muddle fresh herbs, throw in a sachet of spices. Flavor
the cream with cinnamon and chiles, as the Mayans and Aztecs did, for a little unexpected
heat.
Let the mixture steep for 30 minutes. Then strain it if necessary, reheat it -- and add the
chocolate just as you would for the basic recipe.
And unlike truffles or cakes, chocolate sauce can be adjusted once you've made it. Taste the
sauce and if you want to change the flavor or texture, just add to it. Stir in a little more
liqueur or extract, some sugar or a hint more cream if you like. If it's too thick, add water;
too thin, warm it up and throw in more chocolate. Because the sauce has a high enough
proportion of liquid to chocolate, it won't seize or separate. In fact, it's pretty foolproof.
Once you fall in love with a chocolate sauce, you may want to keep a jar of it handy in your
refrigerator (where it will keep for weeks). The velvety sauce is amazingly versatile.
Whip some into warmed milk for a cup of morning hot chocolate or a bowl of chocolate
soup. Serve it as a dipping sauce with a plate of strawberries; it makes a fantastic simple
fondue. Ladle a generous amount over profiteroles, delicate puffs of pâté à choux with ice
cream hidden inside their hollows.
Or just pour a sauce made from a bar of 71% Ecuadorean chocolate, or a 73% Venezuelan
single-bean origin, on your plain bowl of ice cream. You'll never think chocolate sauce is
ordinary again.
Chocolate sauce

Note: Use a chocolate with 70% to 75% cacao. The sauce can be stored tightly covered in
the refrigerator for several weeks. To serve, heat it in a double boiler, stirring occasionally.
Ingredients
1/2 cup heavy cream

Pinch of sea salt
1. In a medium heavy-bottomed saucepan over high heat, bring the cream, salt and one-half
cup water to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat.
2. Remove the pan from the stove and add the chocolate and butter, stirring constantly with
a wooden spoon to incorporate. Keep stirring until the chocolate and butter melt and the
sauce is perfectly smooth. Serve immediately, or reheat when ready to use.
Each tablespoon: 74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7

Recipes 2 Page 3046


Servings: 6
Cream puffs
6 Tbsps. ( 3/4 stick) butter

1 tsp. sugar
1 cup flour
4 eggs
1. Heat the oven to 400 degrees. Line one large or two medium baking sheets with
parchment.
2. In a heavy-bottomed medium saucepan, bring 1 cup water, the butter, salt and sugar to a
boil. When the liquid is boiling and the butter has melted, remove the pan from the heat and
immediately add the flour all at once. Beat with a wooden spoon until thoroughly
combined.
3. Return the mixture to medium-high heat and continue beating with the spoon for 2 to 3
minutes, until the mixture pulls away from the sides of the pan and forms a ball and a
"cooked" film forms on the bottom of the pan. The batter will be stiff.
4. Remove from the heat, and add the eggs one at a time, beating vigorously with the spoon
after each addition until thoroughly incorporated.
5. Drop spoonfuls of the choux paste in rows on the baking sheet, or use a pastry bag to
form mounds about 2 inches across. Bake until puffed up and golden brown, about 20
minutes.
6. Remove the puffs from the oven, prick each with the end of a sharp knife to release the
steam, then return to the oven and bake 5 minutes longer. Cool on a rack. Makes 12.
Profiteroles
Ingredients
12 cream puffs
1 recipe cinnamon-cayenne chocolate sauce(see below), reheated if not still warm
3 cups (1 1/2 pints) high-quality vanilla or espresso ice cream
1. Using a small serrated knife, cut the puffs in half horizontally. Place the bottoms in
dessert plates or bowls, top with small scoops of ice cream and then place a puff top on
each.
2. Pour chocolate sauce over each profiterole and drizzle some around the bottom of each.
Serve immediately.
Each serving of 2 profiteroles: 764 calories; 13 grams protein; 50 grams carbohydrates; 3

grams fiber; 57 grams fat; 36 grams saturated fat; 283 mg. cholesterol; 159 mg. sodium.
Cinnamon-cayenne chocolate sauce
Recipes 2 Page 3047

Total time: 12 minutes, plus 30 minutes steeping
Note: Use a chocolate with between 70% and 75% cacao. The sauce can be stored tightly
covered in the refrigerator for several weeks. To serve, heat it in a double boiler, stirring
occasionally.
Ingredients
1/2 cup heavy cream

Pinch sea salt
1/8 tsp. ground cayenne pepper
1/2 vanilla bean split lengthwise
1. In a medium heavy-bottomed saucepan over high heat, bring the cream, salt and one-half cup
water to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat. Add the
cinnamon and cayenne. Scrape the seeds from the vanilla bean into the mixture and drop in the
pod. Cover and allow to steep for 30 minutes. Remove the bean and return the mixture to the
heat, bringing it up to a simmer again.
2. Remove the pan from the heat and add the chocolate and butter, stirring constantly with a
wooden spoon to incorporate. Keep stirring until the chocolate and butter melt and the sauce is
perfectly smooth. Serve immediately, or reheat when ready to use.
Each tablespoon: 74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams
Recipes 2 Page 3048

chocolate peanut toffee Gourmet
11:37 PM
chocolate peanut toffee Gourmet | December 2007
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its
(photo by: best. This version is studded with cocktail peanuts and a decadent layer of
Romulo bittersweet chocolate.
Yanes) Makes about 3 pounds
Gina Marie Miraglia Eriquez and Lillian Chou
4 sticks (1 pound) unsalted butter, cut into pieces

2 cups sugar
1/4 teaspoon salt
4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)
7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped
Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal
offset spatula
Butter baking pan and put on a heatproof surface.

Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-
high heat, whisking until smooth, then boil, stirring occasionally, until mixture is
deep golden and registers 300°F (hard-crack stage; see Kitchen Notebook, page
240) on thermometer, 15 to 20 minutes.
Immediately stir in whole peanuts, then carefully pour hot toffee into center of
baking pan.
Spread with spatula, smoothing top, and let stand 1 minute, then immediately
sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then
spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts,
then freeze until chocolate is firm, about 30 minutes. Break into pieces.
Recipes 2 Page 3049

penne with turkey, sausage, spinach, and nutmeg
11:38 PM
penne with turkey, sausage, spinach, and nutmeg Bon Appétit | December 2007
Makes 6 servings

1 pound ground turkey
1 pound spicy Italian turkey sausages, casings removed
1 cup whipping cream
1 pound penne
2 6-ounce bags fresh baby spinach leaves
3/4 cup freshly grated Asiago cheese or Parmesan cheese, divided
Heat oil in large deep skillet over medium-high heat. Add onions and sauté until beginning to
brown, about 7 minutes. Add ground turkey and sausages. Sauté until cooked through and
beginning to brown, breaking up with back of spoon and occasionally scraping bottom of
skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste
with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1 1/2 cups cooking liquid.
Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted.
Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle
with remaining 1/4 cup cheese; serve.
One serving contains the following: Calories (kcal) 798.73; % Calories from Fat 40.6; Fat (g)
36.05; Saturated Fat (g) 15.18; Cholesterol (mg) 175.79; Carbohydrates (g) 69.51; Dietary Fiber
(g) 6.95; Total Sugars (g) 3.42; Net Carbs (g) 62.55; Protein (g) 48.34
Recipes 2 Page 3050

lemon gnocchi with spinach and peas Gourmet
11:39 PM
lemon gnocchi with spinach and peas Gourmet | December 2007
The zing of fresh lemon enhances both the peas' sweetness and the natural
(photo by: flavor of the spinach. The whole quick, creamy dish is bolstered by soft
Romulo pillows of potato gnocchi.
Yanes) Makes 4 servings
Quick Kitchen
Andrea Albin

1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a
12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium- low heat, uncovered, stirring, until
wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons
salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta -cooking water,
then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and
stir to coat. Thin with additional cooking water if necessary.
Recipes 2 Page 3051

crab bisque Gourmet
11:40 PM
crab bisque Gourmet | December 2007
When was the last time you had a traditional, everything-from-scratch bisque? The
(photo by: rarity of an execution this loving, along with those succulent lumps of meat,
Roland guarantees groans of pleasure at the Christmas table. The intensely crabby
Bello) finishing touch, with its base akin to drawn butter, will delight veteran crustacean
eaters.
Makes 8 (first course) servings
Paul Grimes
12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well

1 medium carrot, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, crushed
4 large thyme sprigs
1 whole clove
1/4 teaspoon black peppercorns
1/2 cup Cognac or other brandy
1 3/4 cups reduced-sodium chicken broth
6 cups water
1/3 cup long-grain white rice
1 teaspoon finely chopped tarragon
Large pinch of cayenne
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
Watch how to use BUITONI® pesto to enliven your holiday dishes!
handles
Recipes 2 Page 3052

butter (if making).
handles
butter (if making).
Recipes 2 Page 3053

Monday, December 24, 2007
5:04 PM

Diana Rattray
At a Glance
Prep Time : 15min
Cook Time : 3hr
Course : Dinner, Entree, Main Course
Special : Easy, Gluten-Free, Low Fat, Low Sodium, Non-Alcoholic
Type of Prep : Bake, Roast
Cuisine : Southern, U.S. Regional
Occasion : Boxing Day, Christmas, Easter, Fall, Family Dinner, Thanksgiving, Valentine's Day

This flavorful turkey breast is compact and delicious, and it's perfect for a small family. Or, roast this turkey breast for
the great sandwiches and leftovers you'll have for a few days.
INGREDIENTS:
• 1 turkey breast, bone-in, about 5 to 7 pounds
• vegetable oil
• salt and pepper
• -
• Glaze
• 6 ounces orange juice concentrate (about 3/4 cup)
• 2 tablespoons sweet orange marmalade
• 1 teaspoon ground ginger or 2 tablespoons fresh minced ginger
PREPARATION:
Heat oven to 325°.
Rub turkey breast lightly with vegetable oil. Sprinkle with salt and pepper. Place the turkey on a rack in a roasting
pan. Roast for about 2 to 3 1/4 hours, depending on size of the turkey breast (stuffed will take longer). The cooking
time guide should be on the turkey breast packaging. A meat thermometer will reach 170° when the turkey is done. If
necessary, tent with a piece of buttered or oiled foil during the last hour. Baste with glaze (below) a few times the last
20 minutes of cooking time. Let turkey stand for 10 minutes before carving.
Glaze: In a small saucepan combine glaze ingredients and bring to a boil, stirring frequently.
Recipes 2 Page 3054

penguin buffet's classic israeli schnitzel
2:46 AM
penguin buffet's classic israeli schnitzel Other | © 2001
Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today.
Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Nathan and Israeli cuisine, click here.
Almost every restaurant in Israel features turkey schnitzel on the menu. Most homemakers buy it breaded and frozen and
serve it preceded by hummus, tahina, and other salads for a quick main meal. As I went from table to table throughout
Israel, I found the dish to be more or less the same, prepared with spice combinations that vary depending on the ethnic
background of the cook. Yemenite Jews, for example, add garlic, cumin, turmeric, cardamom, and hawayij. Polish cooks
often use matzoh meal. A classic schnitzel includes both butter and oil, which has been changed to just oil in Israel. Even
in remote corners of Latin America, restaurants try to woo Israeli travelers by putting up signs in Hebrew saying WE HAVE
SCHNITZEL.
Yield: 6 servings
by Joan Nathan
Alfred A. Knopf
6 boneless, skinless turkey or chicken breasts, sliced thin (about 1 1/2 pounds)
3 large eggs
2 cups fresh bread crumbs
Vegetable or soybean oil for deep frying
2 lemons, sliced in wedges
1. Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as
possible and season well with salt and pepper.
2. Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
3. Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
4. Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
5. Fry the schnitzels for 2 to 3 minutes on each side, until golden brown.
6. Drain the schnitzels on a plate lined with paper towel.

Recipes 2 Page 3055

2:50 AM
Browse the recipe Maple-Glazed Turkey Breast

by the Editors of Easy Home Cooking Magazine

Ingredients:
1
bone-in turkey breast (5 to 6 pounds)
Roast rack (optional)
1/4
cup pure maple syrup
2
tablespoons butter or margarine, melted
1
tablespoon bourbon (optional)
2
teaspoons freshly grated orange peel
Fresh bay leaves for garnish
Preparation:
1.
Prepare barbecue grill with rectangular foil drip pan. Bank briquets on either side of drip pan for indirect cooking.
2.
Insert meat thermometer into center of thickest part of turkey breast, not touching bone. Place turkey, bone side down,
on roast rack or directly on grid, directly over drip pan. Grill turkey, on covered grill, over medium coals 55 minutes,
adding 4 to 9 briquets to both sides of fire after 45 minutes to maintain medium coals.
3.
Combine maple syrup, butter, bourbon and orange peel in small bowl; brush half of mixture over turkey. Continue to grill,
covered, 10 minutes. Brush with remaining mixture; continue to grill, covered, about 10 minutes or until thermometer
registers 170°F.
4.
Transfer turkey to carving board; tent with foil. Let stand 10 minutes before carving. Cut turkey into thin slices. Garnish, if
desired.
Variation: For hickory-smoked flavor, cover 2 cups hickory chips with cold water; soak 20 minutes. Drain; sprinkle over
coals just before placing turkey on grid.
Nutritional Information:
Serving Size:
Sodium 142 mg
Protein 77 g
Carbohydrate 9g
Cholesterol 144 mg
Total Fat 16 g
Calories from Fat 29 %
Calories 502
Dietary Exchange:
Meat 8-1/2
Fruit 1/2
Recipes 2 Page 3056

Recipes 2 Page 3057

2:52 AM
INGREDIENTS
SERVIN 8
• 1 bone-in turkey breast half (2-1/2 pounds), skin removed GS
• 1-1/2 cups soft bread crumbs
• 1/2 cup diced dried apricots
CATEGO Lower Fat
• 1/4 cup chopped pecans, toasted
RY
• 3 tablespoons water or unsweetened apple juice, divided
• 1/4 teaspoon dried rosemary, crushed METHO Grill (gas
• 1/4 teaspoon garlic salt D or
• 1 tablespoon Dijon mustard charcoal)
PREP 10 min.
COOK 40 min.
TOTAL 50 min.
DIRECTIONS
Remove bone from turkey. Cut a horizontal slit into thickest part of turkey to form a 5-in. x 4-in. pocket. In a bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water or
juice, oil, rosemary and garlic salt; toss gently. Stuff into pocket of turkey. Secure opening with metal or soaked bamboo skewers. Grill, covered, over indirect heat for 30 minutes.
Combine mustard and remaining water; brush over turkey. Grill 10 minutes longer or until golden brown and meat thermometer inserted into stuffing read 160°. Let stand 10 minutes
before slicing. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis:One serving (calculated with water instead of apple juice) equals 268 calories, 313 mg sodium, 81 mg cholesterol, 20 g carbohydrate, 33 g protein, 6 g fat, 2 g fiber.
Diabetic Exchanges:4 very lean meat, 1 starch, 1/2 fruit, 1/2 fat.
Printed from bestsimplerecipes.com Dec 25, 2007
Copyright Reiman Media Group, Inc© 2007
Pasted from <http://recipes.bestsimplerecipes.com/eRMS/Recp_fullpage.aspx?recid=12525>
Recipes 2 Page 3058

2:56 AM

Servings = 8 | Serving size =4 ounces turkey breast
This recipe does make great leftovers as sandwiches, but you can also use the leftovers in Roasted Turkey, Wild
Rice and Cranberry Salad.
234,321
AND
204, 205, 165
1 3 lb. bone in turkey breast
1 large white onion
2 Tbsp fresh sage leaves
1/2 tsp peppercorns
1/2 tsp dried thyme leaves
1/2 cup maple syrup
1/2 cup low-sodium chicken stock
1/2 tsp salt
Rinse the whole turkey breast in cold water and pat dry.
Line a roasting pan with aluminum foil. Place the onion pieces in the bottom on top of the aluminum foil in a
mound.
Scatter the sage, thyme and peppercorns over the top of the onions.
Place the turkey breast on top of the onions (skin side up) and cover lightly with aluminum foil, then place the pan
inside the preheated oven. Roast for 30 minutes, then turn the roasting pan 180° in the oven (to make sure the
turkey roasts evenly). After another half hour remove the aluminum foil. Top with 1/4 cup of the maple syrup and
return the pan to the oven.
After another 30 to 45 minutes, baste the turkey with the juices from the bottom of the pan and add the other
1/4 cup maple syrup. If the skin is getting too crispy, you can put the foil back over the top. Cook until the internal
temperature of the breast meat is 160°F.
Remove to a cutting board and allow to rest for at least 10 minutes before carving.
While the turkey is resting, skim the excess fat from the bottom of the roasting pan and discard. Place the roasted
onions, herbs and remaining liquid in a blender and puree until smooth. Add up to 1/2 cup chicken stock to the
desired thickness (it might take less, but if it is still not thin enough, use a little water - about a tablespoon at a
time).
Reheat the sauce gently and serve over the sliced turkey.
Nutrition Facts
Serving size: 4 ounces turkey breast | Servings 8
Calories 198 | Calories from Fat 55
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 2g (8%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 55 mg (18 %) | Sodium 202 mg (8 %)
Total Carbohydrates 18g (5%) | Sugars 13g
Dietary Fiber 0g (2%) | Protein 19g
Vitamin A 0% | Vitamin C 3 % | Calcium 3% | Iron 8%
Vitamin K 2 mcg | Potassium 324 mg | Magnesium 26 mg
This recipe printed from www.drgourmet.com
©2007 Harlan Bros. Productions. All rights reserved.
Pasted from <http://www.drgourmet.com/user/recipe-print.php?id=635>
Recipes 2 Page 3059

2:58 AM
Chef: John Lawry

Some serious Christmas tucker.
Serves 4
Degree of difficulty: Low
Preparation Time: 1 hr 30
You need:
1.6 kg turkey breast with the skin on
A little melted butter for basting.
Some string about so long.
The stuffing
50 g of butter
50 g of macadamia nuts, crushed
50 g of bacon, sliced into fine strips
1 large mango peeled and chopped
1 tablespoon of chopped sage
1 cup of bread crumbs (use day old bread)
Method:
Melt the butter in a frying pan then add the onion and cook gently without colour.
Add the macadamia nuts, bacon and cook until lightly browned. Place mixture into a bowl and add the mango,
sage and breadcrumbs. Season to taste.
Place turkey skin side on chopping board. Place stuffing in the centre and then fold the sides together. Use some
kitchen string to tie the breast into shape at about 2cm intervals.
Place turkey in a lightly oiled tray and roast at 180C. Baste regularly for about an hour. Remove from oven and
use a skewer or satay stick to pierce the thickest part of the turkey. If the juices run clear remove cover with foil
and rest for ten to fifteen minutes. If the juices are still a pinkish – pop the turkey back in the oven for another 5
minutes
This recipe featured by Tim Callanan
© 2007 Australian Broadcasting Corporation

Copyright information: http://abc.net.au/common/copyrigh.htm
Privacy information: http://abc.net.au/privacy.htm
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Recipes 2 Page 3060

3:18 AM
Rollato di Tacchino
SERVES 8
Thanksgiving is my favorite holiday. I am in the kitchen many days before making preparations so the holiday dinner runs as s moothly as
possible. On our table, traditional turkey has given way to a stuffed turkey breast, prepared the way Italians like to have i t in Perugia, the capital
of Umbria. The beauty of this recipe is that it can be made two days ahead and reheated or served at room temperature.
2/3 pound whole chestnuts

1/2 cup Colavita™ Extra-Virgin Olive Oil
1 1/2 cups fresh bread crumbs
1/4 pound prosciutto, diced
1/4 cup fresh rosemary leaves
3 tablespoons chopped flat-leaf parsley
1/3 cup freshly grated Parmigiano-Reggiano cheese
One 4-pound turkey breast, butterflied
Fine sea salt and coarsely ground black pepper to taste
1 1/2 cups dry white wine
Preheat the oven to 450ºF. With a small knife, make an X in the top of each chestnut. Place on a rimmed baking sheet and roast for about 25
minutes, or until the skins split. Remove and let cool. Reduce the oven temperature to 400ºF.
Crack the chestnuts open with a nutcracker and remove the nutmeats. Coarsely chop the nutmeats and put in a large bowl.
In a skillet, heat ¼ cup of the olive oil. Add the bread crumbs and fry until lightly browned. Add to the chestnuts.
Add 1 more tablespoon of the oil to the skillet, and saut é the prosciutto until crispy. Add to the bread crumbs. Add the rosemary, parsley, garlic,
cheese, and 1 tablespoon of the oil and mix well. (The stuffing can be covered and refrigerated for up to 2 days.)
Lay the turkey breast out flat on a cutting board. Place a large piece of wax paper over the turkey and pound it with a meat pounder to flatten it
to an even thickness. Rub the inside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the turkey b reast to within 1
inch of the edges. Do not worry if all of the stuffing does not fit; save any excess for topping the breast after it is rolle d.
Starting at a long side, roll the turkey up like a jelly roll and tie it with string in four or five places.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Brown the turkey roll on all sides. Transfer the turkey roll to a
rack in a roasting pan and add the pan juices from the skillet. Sprinkle with salt and pepper, and pat on any remaining stuff ing over the top.
Add ½ cup of wine to the pan. Roast for 1 hour and 10 minutes, or until the internal temperature registers 175º to 180ºF on an inst ant-read
thermometer. Baste the meat occasionally with the pan juices, adding the remaining 1 cup wine to the pan halfway through the cooking time.
Let the meat rest for 15 minutes before slicing it. Then cut the roll into ½ -inch slices, arrange them on a platter, and pour any pan juices over
the meat. Serve hot, or let cool completely and serve at room temperature.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.
Pasted from <http://ciaoitalia.com/rc_recipe_view.php?recipeid=237>
Recipes 2 Page 3061

Maple Sage Turkey
3:26 AM
Recipe: Maple Sage Turkey

My teenaged daughter makes Thanksgiving dinner all by herself every year. This is the turkey recipe she uses,
from Food Network TV, Chef Tyler Florence. Make sure you use pure maple syrup and fresh sage.
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1/2 cup heavy cream
1 (12 to 14 pound) fresh turkey
1/4 cup hot water
8 strips smoked bacon
1/2 lemon, juicedPreheat the oven to 350 degrees F and remove the top rack.Combine the butter and sage in a
mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in
it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and
golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on
top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy
(about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and
out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers,
gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as
you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing
separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the
oven.
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit;
use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20
minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle
the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The
turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170
degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board
and let rest for 20 minutes before carving, so the juices can settle back into the meat.
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on
medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into
the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer;
season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5
minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread
stuffing.
Pasted from <http://housewifeink.wordpress.com/2007/11/14/recipe-maple-sage-turkey/>
Recipes 2 Page 3062

3:39 AM
Makes 12 servings, 3 ounces each, plus plenty of leftovers

Ingredients
1 10- to 12-pound turkey
2 tablespoons chopped fresh parsley, plus 3 sprigs
1 tablespoon chopped fresh sage, plus 3 sprigs
1 tablespoon chopped fresh thyme, plus 3 sprigs
1 teaspoon freshly ground pepper
1 ½ pounds shallots, peeled and halved lengthwise, divided
1 tart green apple, quartered
3 cups water, plus more as needed
Instructions
1. Position rack in lower third of oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the
turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture
all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and
apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add
3 cups water to the pan.
4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If
using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining
shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until
the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without
touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices
run out of the cavity into the pan and add 1 cup water.
5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make
Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.
Per serving: 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein;
0 g fiber; 115 mg sodium; 258 mg potassium.
Nutrition bonus: Selenium (42% daily value), Zinc (16% dv).
Exchanges: 3 1/2 very lean meat
Recipes 2 Page 3063

Pasted from <http://www.eatingwell.com/recipes/print/index.php?r=2562>
Recipes 2 Page 3064

3:40 AM
After years of dry bland turkey I practically hated turkey until I found this super easy recipe 2 yrs ago and it's been
an instant hit ever since and also great for left over turkey sandwiches IF I even have leftovers! =)
Cranberry Glazed Breast of Turkey Recipe courtesy Emeril Lagasse, 2004 Show: The Essence of Emeril Episode:
Thanksgiving
Brine:
3/4 gallon water
2 cups white wine
1 cup kosher salt
1 tablespoon black peppercorns
4 bay leaves
4 sprigs fresh thyme (I use dried) Turkey:
1 (6-pound) whole turkey breast
1 tablespoon Essence, recipe follows
Glaze:
1 (12-ounce) bag fresh cranberries
2 teaspoons orange zest
1 cup sugar
1 1/4 cups water
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) and
stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine,
cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours. While the bird is brining,
make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a
medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10
minutes, or until cranberries burst and sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to
cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the
bird. (Make sure to return the glaze to room temperature before serving. If the glaze gets too thick, thin it with a
bit of water.)
Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil
lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with
Essence.
Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove the turkey
from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return the turkey to the oven and
continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to
165 degrees F, about 10 minutes longer. (If the turkey begins to get too dark before it is cooked through, cover
loosely with aluminum foil until it reaches the desired temperature. Transfer to a platter and let rest at least 15
minutes before carving.
Carve into thin slices. Serve with the remaining glaze passed at the table.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried thyme Combine all ingredients thoroughly.
Yield: 2/3 cup
__________________
Pasted from <http://www.hotcouponworld.com/forums/poultry-chicken/65369-cranberry-glazed-breast-turkey.html>
Recipes 2 Page 3065

Recipes 2 Page 3066
8:35 PM
Submitted by: Taste of Home Yields: 16 servings

Rated: 5 out of 5 by 86 members
"Herbs tucked under the skin give the turkey a wonderful aroma as it's roasting, and the lemon juice adds a subtle hint of ci trus."
INGREDIENTS:
1 bone-in turkey breast (8-1/2 2 garlic cloves, minced
pounds) 1 1/4 teaspoons salt
3 tablespoons lemon juice, 1 teaspoon grated lemon peel
divided 1 teaspoon dried thyme
2 tablespoons olive or canola 3/4 teaspoon pepper
oil, divided 1/2 teaspoon rubbed sage
DIRECTIONS:
1. Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon
lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. Combine remaining lemon juice and oil;
set aside. Place turkey on a rack in a shallow roasting pan.
2. Bake, uncovered, at 350 degrees for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees, basting every 15 -20
minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed f rom Allrecipes.com 12/30/2007
Pasted from <http://allrecipes.com/Recipe -Tools/Print/PrintFull.aspx?RecipeID=41353&servings=16 >
Recipes 2 Page 3067

8:41 PM

November 15, 2006
Serves 8
1/2 boneless turkey breast (about 4 1/2 pounds)

6 Granny Smith apples, halved and cored
1 medium onion, thinly sliced
4 cups fresh apple cider
1 tablespoon mixed dried herbs (thyme, oregano, marjoram)
Salt and pepper, to taste
1. Set the oven at 400.
2. In a large roasting pan, set the turkey breast in the middle. Put the apples, cut sides down, and onions around it. Sprinkle the cider on
top. Sprinkle with the herbs, salt, and pepper.
3. Transfer the roasting pan to the oven. Roast the turkey for 50 minutes or until a meat thermometer inserted into the thickest part of the
breast registers 160 degrees. The skin should be golden brown.
4. Let the turkey breast sit in a warm place for 10 minutes. Slice the breast and serve with the apples, onions, and a spoonful of the cider
cooking juices. Adapted from Rendezvous restaurant
Pasted from <http://www.boston.com/ae/food/articles/2006/11/15/roast_turkey_breast_with_cider_and_apples?mode=PF >
Recipes 2 Page 3068

Maple Glazed roast turkey
8:44 PM
Recipes 2 Page 3069

Recipes 2 Page 3070
Roast Turkey with Almonds and Apples
10:03 PM
Recipes 2 Page 3071

10:07 PM

skewer.
Ingredients
 1 cup sugar
Recipes 2 Page 3072

10:17 PM

rainbow.
combined.
days.
First published
Recipes 2 Page 3073

7:45 AM

tapping out excess.
 Drippy Icing
Recipes 2 Page 3074

7:23 AM

2 large eggs
1/3 cup milk
2 drops of vanilla
Recipes 2 Page 3075

sheet.

Recipes 2 Page 3076

11:40 AM

beauties.
good crumb.
Recipes 2 Page 3077

Ingredients
1/2 teaspoon salt
4 large egg whites
Oil spray
Frosting
great success)
Method
about 3 minutes.
clean.
heat.
Recipes 2 Page 3078

Recipes 2 Page 3079

12:26 PM

1 tablespoon sugar



Recipes 2 Page 3080

Makes 6 servings.
Bon Appétit
May 2007
Jill Dupleix
Recipes 2 Page 3081

COCONUT MOUSSE
12:27 PM
COCONUT MOUSSE

4 large egg whites

Recipes 2 Page 3082

hour.
Cooks' notes:
Makes 8 servings.
Gourmet
May 2007
Recipes 2 Page 3083

12:28 PM
1/4 cup whole milk

1/2 teaspoon salt
1/4 cup sprigs
2 tablespoons water
2 teaspoons sugar
Recipes 2 Page 3084

Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 3085

12:28 PM
Banh xeo
For crêpe batter

6 tablespoons water
1/2 teaspoon sugar
1/4 teaspoon salt
For dipping sauce

For filling

Lime wedges
Make crêpe batter:

water runs clear.
Recipes 2 Page 3086

Make dipping sauce:

Make filling:
be cooked through.)
Cook crépes:
Cooks' notes:
Makes 4 servings.
Gourmet
May 2007
Recipes 2 Page 3087

12:29 PM
3/4 cup water

3 tablespoons sugar
or balsamic vinegar
1/2 teaspoon salt
Bon Appétit
May 2007
Grace Young
Recipes 2 Page 3088

May 2007
Grace Young
Recipes 2 Page 3089

Almond Fruit Bars
4:19 PM
Almond Fruit Bars

Ingredients
Recipes 2 Page 3090

4:21 PM

Ingredients
36 garlic cloves
1/3 cup olive oil

Instructions
Recipes 2 Page 3091

Curried Chicken
4:30 PM
Curried Chicken
Ingredients
Serving: Serves 4.
Recipes 2 Page 3092

Herbed Leek Tart
3:55 AM
Herbed Leek Tart

, 123 views

Serves 8-10
Recipes 2 Page 3093

Serves 8-10
Recipes 2 Page 3094

3:32 PM
Prep: 10 min
Ready In: 20 min
Serves: 4
Ingredients
1 Tbsp. oil
Directions
Substitute
Best of Season
Nutritional Info
Calories 220
Total fat 6g
Recipes 2 Page 3095

Saturated fat 1g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrate 13 g
Dietary fibre 2g
Protein 27 g
Vitamin A 60 %DV
Vitamin C 100 %DV
Calcium 2 %DV
Iron 8 %DV
Recipes 2 Page 3096

JASMINE RICE
3:34 PM

4 garlic cloves
1/2 cup olive oil
2 cups jasmine rice

3 cups water
Makes 8 servings.
Bon Appétit
May 2007
Allen Susser
Cooking recipes
Recipes 2 Page 3097

3:35 PM

1/4 teaspoon salt
2 large eggs
Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 3098

3:36 PM
Recipes 2 Page 3099

3:37 PM

First published
 3/4 cup milk
Recipes 2 Page 3100

3:38 PM

1/2 teaspoon salt
Makes 6 servings.
Gourmet
May 2007
Recipes 2 Page 3101

Margarita Granita
3:40 PM
Margarita Granita
First published
Recipes 2 Page 3102

3:42 PM
Cooking recipes
Recipes 2 Page 3103

Mango Guacamole
3:43 PM
Mango Guacamole
(discard pit).
Recipes 2 Page 3104

4:22 PM
1 teaspoon salt
Serves 6-8.
Links:
Recipes 2 Page 3105

4:24 PM
Prep: 10 min
Ready In: 20 min
Serves: 4
Ingredients
1 Tbsp. oil
Directions
3 SERVE over rice.
Recipes 2 Page 3106

Substitute
Nutritional Info
Calories 400
Total fat 13 g
Saturated fat 1.5 g
Cholesterol 50 mg
Sodium 540 mg
Carbohydrate 40 g
Dietary fibre 3g
Sugars 2g
Protein 32 g
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 25 %DV
Recipes 2 Page 3107

4:33 PM

Makes 4 servings
Ingredients
1 Tsp. ground cumin
1 Tsp. kosher salt
4 Tsp.s canola oil
Instructions

Recipes 2 Page 3108

4:34 PM

Ingredients
Instructions

Ingredient Notes:
Recipes 2 Page 3109

4:58 PM
Prep: 15 min
Ready In: 30 min
Serves: 4
Ingredients
2 Tbsp. soy sauce
Directions
Jazz It Up
Nutritional Info
Calories 510
Total fat 16 g
Saturated fat 2g
Recipes 2 Page 3110

Saturated fat 2g
Sodium 980 mg
Carbohydrate 54 g
Dietary fibre 5g
Protein 37 g
Vitamin A 35 %DV
Vitamin C 240 %DV
Calcium 4 %DV
Iron 20 %DV
Recipes 2 Page 3111

4:59 PM
Serves 6 to 8.
Recipes 2 Page 3112

5:00 PM
1 Tbsp olive oil
Salt to taste
Serves 4.
Recipes 2 Page 3113

Call of the wild
2:19 AM
wk4,0,3808434.story
FOOD FEATURES
Call of the wild
By Donna Pierce

published in 1995.
Recipes 2 Page 3114

Resources.
culinary time."
preferences.
bitter and sour.
Recipes 2 Page 3115

and friends."
and too cold."

Foraging for morels
South."
Recipes 2 Page 3116

Fungi finder
in recipes.
BROWN BEECH
Cultivated fresh
stir-fries
CHANTERELLE
Fresh or dried
CREMINI
(Agaricus bisporus)
Fresh
Cuisine: American
ENOKI
Fresh
Recipes 2 Page 3117

Fresh
and tiny caps
Cuisine: Japanese
HEN OF THE WOODS
(Grifola frondosa)
Fresh
stroganoff
MOREL
Fresh or dried
a.k.a.: none
OYSTER
Fresh
a.k.a.: pleurotte
flavor
out flavor)
PORCINI
(Boletus edulis)
Mostly dried
Recipes 2 Page 3118

Mostly dried
PORTOBELLO
(Agaricus bisporus)
Cultivated
a.k.a.: portabella
Cuisine: American
ROYAL TRUMPET
(Pleurotus eryngi)
Fresh
SHIITAKE
(Lentinus edodes)
Fresh or dried
Cuisine: Asian
WOOD EAR
Fresh or dried
Recipes 2 Page 3119

Cuisine: Asian

Morel tiramisu

Yield: 10 servings
up" in Italian.
Ingredients
2 1/2 tsps. sugar
1 Tbsp. butter
Recipes 2 Page 3120

sodium, 1 g fiber

Yield: 8 servings
and Davin DeShazer.
Ingredients

2 Tbsps. olive oil
sodium, 1 g fiber.

Yield: 4 servings
Ingredients
mustard and mizuna
1/2 tsp. salt
Recipes 2 Page 3121

1/2 tsp. salt
greens and seafood.
sodium, 1 g fiber.

Yield: 6 servings|
Ingredients
1/2 cup milk
1 Tbsp. lemon juice
1 tsp. salt
1 cup creme fraiche

Recipes 2 Page 3122

asparagus.
fiber.
Recipes 2 Page 3123

Honey Herb Salmon
2:45 AM
Honey Herb Salmon

source: about.com
of time.
INGREDIENTS:

Dash salt
1/4 cup honey
Olive oil for pan
4 salmon fillets
PREPARATION:
Serves 4
Recipes 2 Page 3124

2:46 AM

3 Tblspns butter
Fantastic recipe!
Recipes 2 Page 3125

2:47 AM
2 cups heavy cream
1 cup milk
Pinch of Salt
2/3 cup sugar
6 egg yolks
Set aside.
minutes.
Links:
Recipes 2 Page 3126

Lime Mango Sorbet
5:36 PM
Lime Mango Sorbet
1 cup sugar
1 cup wate r
Ze st from one lime
1/2 cup lime juice
Pinch salt
3 Tbsp tequila
Recipes 2 Page 3127

3:40 PM

2 large eggs
1 teaspoon salt
Bon Appétit
June 2007
Recipes 2 Page 3128

June 2007
Recipes 2 Page 3129

3:42 PM
For apricots
1 1/2 cups water
1 cup sugar
1/8 teaspoon salt
For zabaglione
3 large egg yolks
1/3 cup sugar
Poach apricots:
about 1 1/2 hours.
Make zabaglione:
Recipes 2 Page 3130

To serve:
immediately.
Cooks' notes:
Makes 6 servings.
Gourmet
May 2007
Recipes 2 Page 3131

3:42 PM
Dough
1 teaspoon sugar
Topping

For dough:
Recipes 2 Page 3132

For topping:
Bon Appétit
June 2007
Jeanne Thiel Kelley
Recipes 2 Page 3133

TANDOORI CHICKEN
3:43 PM
TANDOORI CHICKEN

1 teaspoon salt
with foil.
Makes 6 servings.
Gourmet
Quick Kitchen
May 2007
Recipes 2 Page 3134

Perfect Guacamole
10:16 PM
Perfect Guacamole

2 ripe avocados
several hours.
Serves 2-4.
Variations
my favorite.
Links:
Recipes 2 Page 3135

1:18 PM

caramelized.
Recipes 2 Page 3136


zest of one lem on
Serves many.
Recipes 2 Page 3137

5:53 PM
NUTRITION PROFILE:
Healthy Weight
Makes 4 servings
1/2 teaspoon salt
ADVERTISEMENT
30 minutes.
Recipes 2 Page 3138

5:55 PM

USER RATING
NUTRITION PROFILE:
1/4 teaspoon salt
ADVERTISEMENT
the beans.
Recipes 2 Page 3139

TORTILLA CHIPS
5:57 PM
TORTILLA CHIPS
NUTRITION PROFILE:
Weight
than store-bought.
4 corn tortillas
Salt to taste
minutes.
for up to 2 months.
Recipes 2 Page 3140

QUICK GUACAMOLE
5:57 PM
QUICK GUACAMOLE
NUTRITION PROFILE:
serving.
1/4 teaspoon salt
combine.
(16% dv).
Recipes 2 Page 3141

8:15 PM
Recipe of the week



Yield: 2 servings
Ingredients

about 10 minutes.
Recipes 2 Page 3142

Shortbread Cookies
10:06 PM
Shortbread Cookies
More photos
3 c ups flour
1 teas poon s alt
1 c up s ugar
Recipes 2 Page 3143

Recipes 2 Page 3144

Strawberry Milk
10:07 PM
Strawberry Milk
1 - 2 c ups milk
1 to 3 T bs p honey
Recipes 2 Page 3145

Flic kr photo s et
Recipes 2 Page 3146

5:17 PM
C upc akes:
2 large eggs
Fros ting:

Recipes 2 Page 3147

5:18 PM
alternative.
1 T bs p milk
1 teas poon s alt
1 T bs p butter
as ide.
twic e.
Serves about four.
Recipes 2 Page 3148

5:21 PM
C upc akes:
2 large eggs
Fros ting:

c upc akes.
Recipes 2 Page 3149

5:56 PM

Recipe
source: about.com
INGREDIENTS:

1/2 cup white wine
PREPARATION:
**************************************
Recipes 2 Page 3150

Oyster Chowder
6:46 PM

source: about.com
to make.
INGREDIENTS:

3 cups heavy cream
PREPARATION:
stirring often.
difference.
Recipes 2 Page 3151

7:05 PM
Serves 4
40g unsalted butter

200g plain flour
284ml double cream
Recipes 2 Page 3152

Thai Crab Cakes
7:28 PM

INGREDIENTS:

1 Tbsp. lime juice
1 Tbsp. fish sauce
1 egg

Recipes 2 Page 3153

Recipes 2 Page 3154

Chocolate Cupcakes
7:30 PM
Chocolate Cupcakes
C upc akes:
2 large eggs
Fros ting:

Recipes 2 Page 3155

4:21 PM

introduction
serving size
Serves 4.
ingredients
1/4 cup olive oil
preparation
Recipes 2 Page 3156

Baked Eggs
3:09 PM
Baked Eggs
and bake.
Recipes 2 Page 3157

Baked Eggs
Makes six egg cups.
Recipes 2 Page 3158

3:10 PM
2 c ups s ugar
Recipes 2 Page 3159

3:10 PM
Recipes 2 Page 3160

Recipes 2 Page 3161

The green party
3:43 PM
The green party

cooking.
summer.)
Rolls that rock
Recipes 2 Page 3162


wrappers.

Essentially green
fresh.
Recipes 2 Page 3163


Servings: 8
Ingredients
1 pound crab meat

Recipes 2 Page 3164


Servings: 8
Ingredients

Coarse sea salt
1 Tbsp. lime juice
or grill.
5 minutes.

Servings: 8
Ingredients
Recipes 2 Page 3165

Drain.


Servings: 8 to 10
Ingredients
Butter for cake pan

Recipes 2 Page 3166

and panko.
prepared pan.
Recipes 2 Page 3167

Rhubarb Berry Pie
7:41 AM
Rhubarb Berry Pie
mois ture)
oven to 3 7 5 °F.
Recipes 2 Page 3168

M akes 8 s ervings.
Recipes 2 Page 3169

1:32 PM

Serves 6
3 Tbs. olive oil
1 lemon, halved
Directions:
FIBER; 5 G SUGARS
Recipes 2 Page 3170

5:45 PM
3/4 cups milk
1/2 teaspoon salt
5 eggs
Recipes 2 Page 3171

mustard; set aside.
Makes 8 servings.
__._,_.___
SPONSORED LINKS
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Recipes 2 Page 3172

__,_._,___
Recipes 2 Page 3173

Orange Chicken
7:29 AM
ORANGE CHICKEN

1/2 tsp Ginger
1 tsp Salt
Pepper
platter.
Serves 6
Recipes 2 Page 3174

12:49 PM

3 Tbps olive oil
1 Tbsp lime juice
heat you want)
Mayonnaise
powder.
Recipes 2 Page 3175

Serves 4.
Recipes 2 Page 3176

12:29 PM
Serves 4-6.
Recipes 2 Page 3177

Bread of a feast
8:27 AM
Bread of a feast
interpretations

begun.
Recipes 2 Page 3178

Jews.
mouth feel."
Recipes 2 Page 3179

book."
"comes alive."
Some matzo choices
Chocolate-covered
Hand-rolled
Machine-rolled
Matzo brei
Makes 4 servings
Ingredients
4 matzo squares
3 cups water
4 eggs
4 Tbsps. butter
1/4 tsp. pepper.
taste.
Recipes 2 Page 3180

Matzo lasagna
Serves 8 to 10
Ingredients

1 egg
sodium
Recipes 2 Page 3181

8:28 AM

FOOD FEATURES
By Lucy Stille
Recipes 2 Page 3182

The tasting begins
our taste buds.
Servings: 8 to 10
Ingredients

2 cups white wine
4 sprigs thyme
4 bay leaves
2 Tbsps. olive oil
6 cups beef broth
24 pearl onions
1 cup apple cider
Recipes 2 Page 3183

lengthwise.

Servings: 8 to 10
Ingredients

6 cloves garlic
Recipes 2 Page 3184

a platter.
Recipes 2 Page 3185

Egg Salad Sandwich
2:34 PM

Easter to good use.
progress.

Recipes 2 Page 3186

6 large eggs
Salt and pepper
Make 4 sandwiches.
Recipes 2 Page 3187

5:46 PM

2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
Dijon mustard
slices.
Makes 4 sandwiches.
Recipes 2 Page 3188

Makes 4 sandwiches.
Links:
Recipes 2 Page 3189

Deep-Fried Shrimp
3:59 PM
Deep-Fried Shrimp
Makes 4 servings

Vegetable oil
1 teaspoon salt
1/2 teaspoon pepper


oven to 325 degrees


Deep-Fried Scallops


shrimp
Recipes 2 Page 3190

2:39 AM

Prep:
10 minutes
Total:
1 hour 10 minutes
Ingredients
Serving: Serves 4
Directions
Recipes 2 Page 3191

Seafood Paella
2:53 AM
Seafood Paella
Makes 6 servings





Recipes 2 Page 3192


Recipes 2 Page 3193

8:07 PM

markets.
Makes 6 servings.
Bon Appétit
May 2007
Recipes 2 Page 3194

8:09 PM
elegant.
For cake
buttering pans
3/4 teaspoon salt
For frosting
Recipes 2 Page 3195

Make cake:
Make frosting:

Cooks' notes:
about 2 hours.
Makes 10 servings.
Gourmet
April 2007
Recipes 2 Page 3196

8:10 PM
lemon.

3/4 teaspoon salt
Makes 4 servings.
Gourmet
Quick Kitchen
April 2007
Recipes 2 Page 3197

Crab Cakes
8:13 PM
Crab Cakes
Makes 4 servings

(without crusts)
1/2 teaspoon salt
1/8 teaspoon pepper
Vegetable oil



Lighter Crab Cakes

brown on both sides
Recipes 2 Page 3198

8:42 PM

banana. Yum.
than banana bread!

Recipes 2 Page 3199

350 degrees.
none of the above.
Recipes 2 Page 3200

8:43 PM

bite-size pieces
Recipes 2 Page 3201

8:44 PM
Recipes 2 Page 3202

8:54 PM

Makes 6 servings

dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper



Recipes 2 Page 3203

Steamed Mussels
8:57 PM
Steamed Mussels
Makes 4 servings



drain


Steamed Oysters

Recipes 2 Page 3204

Coconut Layer Cake
9:35 PM
Coconut Layer Cake

edges of cake.
First published
Recipes 2 Page 3205

9:53 PM

Ingredients
Serving: Serves 6.
 2 cups water
 1/2 cup sugar
 1/2 cup sugar
Recipes 2 Page 3206

9:55 PM

Ingredients
Serving: Makes 9.
Recipes 2 Page 3207

9:58 PM

First published
Recipes 2 Page 3208

9:59 PM

Ingredients
Serving: Serves 8.
Recipes 2 Page 3209

Lemon Sauce
10:20 PM

Lemon Sauce
1/2 cup sugar

3/4 cup water
1/4 cup lemon juice



Timesaving Tip

ing ingredients
Recipes 2 Page 3210

Chicken Tikka
10:06 AM

Chicken tikka
about.
Ingredients:
1 cup yogurt/curd
Oil/butter
Salt
Method:
3-4hrs.
Recipes 2 Page 3211

done.
Serves : 2-3
Recipes 2 Page 3212

Deviled Eggs
5:25 PM

Deviled Eggs
Prep: 15 min

half-and-half
1/8 teaspoon salt
1/4 teaspoon pepper

mash with fork




mixture

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Steamed Mussels Provençal (Courtesy of Party Dish)

Beat 8 large eggs add: I cup sugar

Then I layer of raspberries ( about a cup or so)

Top with the remaining custard

Chill for a several hours or over night.

Artichoke Hummus Wraps 02-jun-02 23

Breakfast Quesadillas 01-JAN-05 p45

I 16-oz pkg frozen Brussels sprouts (we

Partially thaw sprouts. Cut them in

This is what we had for New Year's

Baked Salmon with Creamy Dill

2. In a bowl, combine all remaining

Makes 4 servings __._,_.___

Cardamom Coconut Macaroons

They were SENSATIONAL!!! We didn't use the coriander. Don't assume

Nutrients per crisp

toppings such as guacamole, salsa and herbed sour cream (optional)

First published in Chatelaine's 12/2005 issue. © Rogers Media Publishing Inc.

Mongolian Fire Pot Beef Fillet

3 cups beef broth

The Perfect Fruit

Leslie Geddes-Brown digs out a delicious old-

Thursday, December 21 2006

Heart Healthy website

Here's a perfect lowfat thirst quencher.

1 Cup fat free, plain yogurt

1. Place all ingredients in blender and puree until smooth.

Subject [vegetarian_group] Asparagus in Lemon Sauce

Asparagus in Lemon Sauce

2 pounds fresh asparagus, tough ends broken off

Cut asparagus into 2-inch pieces. Bring two cups water

In same saucepan, combine olive oil, lemon peel and

2 doz. lg. mushrooms

Clean mushrooms, removing stem. Combine butter, shallots, garlic and

Pan-Fried Potatoes with Cheese, Rosemary, and Sage

5 ounces fontina or Taleggio cheese

Lemon Poppy Seed Cake

1 package lemon cake mix with pudding

2 tablespoons poppy seeds

Classic Italian Tomato Sauce

1/4 cup Extra Virgin Olive Oil

Roasted Pepper Salsa

1. Boil cream in a small heavy pan until reduced to 2 tablespoons.

2. Whisk in softened butter. When mixture is smooth, pour into a

3. Scoop chocolate up with a teaspoon and shape into rough 1-inch

Roll the truffle balls in the unsweetened cocoa.

4. Store truffles, covered, in the refrigerator. Let truffles stand at

I love this milk, I use it alot in my foods.

FRESH COCONUT MILK

1 cup fresh shredded coconut

Blend until vey smooth. Strain well or use on cereal unstrained.

Italian Skillet Frittata

6 tablespoons unsalted butter, cut up, at room temperature

Preheat the oven to 350°F. Grease and flour a baking sheet.

Makes about 24 to 30.

Mandarin Orange Cake with Glaze Topping

Spanish Omelet w/ Potato, Pepper and Tomato

1/2 cup extra-virgin olive oil

Transfer potatoes to a bowl and return pan to

Transfer to a bowl separate from the potatoes.

Slide omelet onto a serving plate. Serve hot or at room temperature.

Avocado and Corn Salsa