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Today's Topics:
1. THEME: Olive Garden Basil Pesto Sauce (Jamie R)
2. THEME: Olive Cheese Ball (Jamie R)
3. THEME: Onion Mushroom Soup (Jamie R)
4. THEME: Old Fashioned Scalloped Potatoes (Jamie R)
5. THEME: Oaty Vegetable Soup (Jamie R)
6. THEME: Olive Garden's House Salad Dressing (Jamie R)
7. THEME: Oriental Fried Rice (Jamie R)
8. THEME: Orange and Sweet Onion Salad (Jamie R)
9. THEME: Oven Baked Parmesan French Fries (Jamie R)
10. THEME: Onion Garlic Cheese Bread (Jamie R)
11. THEME: Oprah's Farm Vegetable Casserole (Jamie R)
12. THEME: Bruschetta Wrap (Jamie R)
13. THEME: Oats and Cream Bread (Jamie R)
14. Spinach-Quinoa Salad with Cherries and Almonds
(artichoke72x@yahoo.com)
15. THEME: Our Favorite Blueberry Crisp (Jamie R)
16. THEME: Oven Fries (Jamie R)
17. THEME: Okra And Potatoes (Jamie R)
----------------------------------------------------------------------
Message: 1
Date: Sat, 23 Aug 2008 12:54:41 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Olive Garden Basil Pesto Sauce
To: Restaurant Recipes List <Restaurant-Recipes@Food-Lists.com>,
Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Recipe-Riot@Cooking-Lists.com, cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110405c4d61af406ab@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii"
Olive Garden Basil Pesto Sauce
1/2 cup pine nuts
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
Salt and ground black pepper, to taste
Place nuts, garlic, basil and oil in a food processor and pulse until finely blended.
Transfer pesto from food processor to bowl. Add all remaining ingredients.
Use as a dipping sauce or toss with your favorite pasta or chill and use in 2-3 days.
------------------------------
Message: 2
Date: Sat, 23 Aug 2008 12:55:01 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Olive Cheese Ball
To: Just-Appetizers@googlegroups.com, Simply-Sides@Cooking-Lists.com,
Just-Side-Dishes@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110404c4d61adc00ed@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii"
Olive Cheese Ball
1 pkg. (8 oz.) cream cheese
8 oz. Danish blue cheese, crumbled
1/4 cup butter or margarine, softened
1 can (4-1/2 oz.) chopped pitted ripe olives, well drained (2/3 cup)
2 TB snipped fresh chives
1/3 cup coarsely chopped walnuts or almonds, toasted
Fresh parsley, optional
Assorted crackers or apple slices
Place cream cheese, blue cheese, and butter or margarine in a large bowl; let stand until room temperature. Beat cheeses and butter with electric mixer on low speed until smooth.
Stir in olives and chives. Cover and chill for at least 4 hours or up to 24 hours.
Shape mixture into a ball; cover and chill until serving time. To serve, roll in nuts.
Let stand for 15 minutes. If desired, garnish with parsley.
Serve with assorted crackers or apple slices.
Makes 3 cups (forty-eight 1 TB servings).
Make-ahead tip:
Prepare cheese ball, except do not roll in nuts; cover and chill up to 24 hours, before rolling in nuts and serving.
Nutrition Information:
Per serving = calories 50, total fat 5 g, saturated fat 3 g, cholesterol 11 mg, sodium 106 mg, carbohydrate 1 g, fiber 0 g, protein 2 g.
------------------------------
Message: 3
Date: Sat, 23 Aug 2008 13:00:23 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Onion Mushroom Soup
To: Soups-N-Stews@Cooking-Lists.com,
Just-Soups-n-Stews@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com, Mushroom-Recipes@googlegroups.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p0611040bc4d61c695ddc@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii"
Onion Mushroom Soup
1 TB extra virgin olive oil (EVOO)
4 large onions, cut into 3/4-inch chunks (about 4 cups)
1 cup sliced leeks (3 medium)
2 teaspoons brown sugar
3 cups sliced fresh mushrooms, such as shiitake, button, or brown mushrooms
1 cup carrots, peeled and finely chopped
1 can (14-1/2 oz.) reduced sodium chicken or vegetable stock
1-3/4 cups water
1-1/2 cups cooked wild rice or brown rice
2 TB dry sherry, optional
1/8 tsp. ground black pepper
1/2 cup cold water
2 TB all purpose flour
1. In a large saucepan heat olive oil over medium low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
2. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in stock, the 1-3/4 cups water, cooked rice, sherry (if desired), and pepper.
3. In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more.
Yield: 4 (1-3/4 cup) servings.
Nutrition Information:
Per serving = calories 234, total fat 5 g, sat fat 1 g, cholesterol 0 mg, sodium 333 mg, carbs 44 g, fiber 8 g, protein 8 g.
Diabetic Exchanges: 1-1/2 starch, 4 vegetable, 1/2 fat.
------------------------------
Message: 4
Date: Sat, 23 Aug 2008 13:03:30 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Old Fashioned Scalloped Potatoes
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110410c4d61d759cbc@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1"
Old Fashioned Scalloped Potatoes
2 cups thinly sliced onion
9 TB unsalted butter
6 TB all purpose flour
3-1/2 cups milk
2-1/2 lb. boiling potatoes
1-1/2 cups (6 oz.) coarsely grated sharp Cheddar
1/3 cup dry bread crumbs
In a skillet cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft.
In a heavy saucepan melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes.
Add the milk, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
Peel the potatoes and slice them 1/8 inch thick. Spread about one third of the sauce in the bottom of a well buttered 3 quart gratin dish at least 2-1/2 inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with 1/3rd of the onions.
Sprinkle the onions with 1/3rd of the Cheddar cheese and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, dot with the remaining 1 tablespoon butter, cut into bits, and bake the mixture, covered with foil, in the middle of a preheated 400? F., oven for 20 minutes.
Remove the foil and bake the potato mixture for 30 to 35 minutes more, or until the top is golden and the potatoes are tender.
------------------------------
Message: 5
Date: Sat, 23 Aug 2008 13:07:26 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Oaty Vegetable Soup
To: Mastercook-Categories@Cooking-Lists.com,
Soups-N-Stews@Cooking-Lists.com, Just-Soups-n-Stews@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110412c4d61e40cc55@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii"
* Exported from MasterCook *
OATY VEGETABLE SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce butter
1 medium carrot -- chopped
1 medium turnip -- chopped
1 medium onion -- chopped
1 leek -- trimmed and chopped
1 ounce Oatmeal -- medium
1 pint beef stock -- or vegetable stock
3/4 pint milk
Salt and pepper
Chopped parsley
Melt the butter in a large saucepan. Add the vegetables and sweat in the butter over a very gentle heat, with the lid on, for 5 minutes. Stir in the oatmeal and cook for a further few minutes. Pour in the stock and stir well. Bring to the boil, then reduce the heat and simmer, covered, for 45 minutes. Add the seasoning and the parsley. Finally add the milk, reheat gently, and serve piping hot.
Serves 4.
Source:
"favorite Scottish recipes traditional caledonion fare"
S(mc formatted by):
"chef Dave"
Copyright:
"salmon publishing"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 160 Calories; 7g Fat (38.0% calories from fat); 6g Protein; 19g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 1168mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
------------------------------
Message: 6
Date: Sat, 23 Aug 2008 13:22:08 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Olive Garden's House Salad
Dressing
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Salads@googlegroups.com, Restaurant Recipes List
<Restaurant-Recipes@Food-Lists.com>,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com,
Recipe-Riot@Cooking-Lists.com, cooking-friends@cooking-lists.com
Message-ID: <p06110414c4d621cba0fb@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii"
Olive Garden's House Salad Dressing
1/2 cup distilled white vinegar
1 tsp. lemon juice
2 TB beaten egg*
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 TB grated Romano cheese
2 TB dry, unflavored pectin
1-1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
Pour the vinegar, lemon juice, and egg into a blender; Allow to rest for 10 minutes.
Add remaining ingredients to blender and blend on low speed for 30 seconds.
Chill at least 1 hour before serving.
Notes: Serve this dressing over mixed greens or use as a marinade for your favorite meat
* In a small bowl, beat one large egg with a fork; measure 2 TB = 1/2 egg.
------------------------------
Message: 7
Date: Sat, 23 Aug 2008 13:33:04 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Oriental Fried Rice
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110418c4d624242dce@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1"
Oriental Fried Rice
4 TB peanut oil, divided
1 egg, lightly beaten
1/4 cup sliced almonds
2 TB green onions, thinly sliced
1 clove garlic, minced
3 cups cooked Minute? white rice, chilled
1 can (8 oz.) French (baby) peas, drained
1 can (8 oz.) sliced water chestnuts, drained
1 jar (2 oz.) sliced pimientos, drained
3 TB soy sauce
1/2 tsp. sugar
Heat 1 tablespoon of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 minutes or until set. Remove egg from skillet; cover to keep warm.
Add 1 tablespoon of the remaining oil to same skillet; heat 30 seconds. Add almonds, green onions and garlic; stir-fry 2 to 3 minutes or until almonds are lightly toasted. Remove from skillet.
Heat remaining 2 tablespoon of oil in same skillet. Add rice; stir-fry 3 minutes.
Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.
Serves: 6.
------------------------------
Message: 8
Date: Sat, 23 Aug 2008 13:59:50 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Orange and Sweet Onion Salad
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Salads@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
Recipe-Riot@Cooking-Lists.com, cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p0611041ec4d62aa2b349@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1"
Orange and Sweet Onion Salad
1 large head Boston or Bibb lettuce, torn
2 cups fresh spinach, torn
3 navel oranges, peeled
1 sweet onion, peeled
3 red apples, cored and sliced
1 star fruit, thinly sliced (optional)
2 tablespoons sesame seeds, toasted
4 rounds pita bread, toasted and cut into wedges
ONION-ORANGE VINAIGRETTE
3 tablespoons orange juice
1/4 cup minced sweet onion
2 tablespoons white wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons honey
1/3 cup salad oil
For Salad: Put torn lettuce and spinach in large salad bowl.
Peel oranges over a medium bowl to catch juices; cut between membranes to section the orange.
Reserve juice for vinaigrette; add sections to salad bowl.
Mince enough of the onion to make ? cup and reserve for the dressing.
Cut remaining onion in thin slices.
Add onion, apple and optional star fruit to salad.
Garnish with sesame seeds.
Toss well with Orange-Onion Vinaigrette and serve with toasted pita wedges.
For Orange-Onion Vinaigrette:
Combine orange juice, onion, vinegar, mustard and honey in a bowl, whisking.
Slowly pour in oil, while continuing to whisk, until well blended.
Makes 6 servings.
------------------------------
Message: 9
Date: Sat, 23 Aug 2008 14:01:29 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Oven Baked Parmesan French Fries
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110420c4d62b19cf52@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii"
Oven Baked Parmesan French Fries
5 russet potatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.
Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.
Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.
When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.
------------------------------
Message: 10
Date: Sat, 23 Aug 2008 14:04:18 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Onion Garlic Cheese Bread
To: Home-Bakery@Cooking-Lists.com, Just-Breads@googlegroups.com,
Recipe-Riot@Cooking-Lists.com, cooking-friends@cooking-lists.com,
Bread-Machine-Recipes@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110422c4d62b98ed16@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii"
Onion Garlic Cheese Bread
1 1/8 cups warm water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1 cup shredded sharp Cheddar cheese
1. Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
2. When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
3. Enjoy hot and fresh bread.
------------------------------
Message: 11
Date: Sat, 23 Aug 2008 14:32:11 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Oprah's Farm Vegetable Casserole
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110453c4d63123397f@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii"
Oprah's Farm Vegetable Casserole
Serves 4
1 medium onion, diced
3 cloves garlic, minced
1 14-ounce can of plum tomatoes
3 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh basil
4 zucchini squash, ends trimmed
1 eggplant
1 cup oven-dried tomatoes
3 red bell peppers, roasted, peeled & seeded
2 medium balls of fresh mozzarella, sliced
Salt and pepper to taste
Place the olive oil, diced onions and garlic in a saute pan and cook
until the onions are translucent. Add the plum tomatoes and juices to
the pan, and mash with a wooden spoon. Cook until the juices reduce
and the sauce has thickened. Set this aside and reserve for when you
assemble the dish.
Preheat a broiler or grill to medium heat. Slice the zucchini
lengthwise into 1/4-inch slices and reserve for broiling. Peel and
slice the eggplant into 1/4-inch rounds, then sprinkle with salt and
place between paper towels. This will bring out the moisture and
bitterness of the eggplant. Season the eggplant and zucchini with salt
and pepper and spray lightly with olive oil. Grill the vegetables on a
medium flame until lightly charred, then place on a parchment-line
cookie sheet to cool.
Preheat the oven to 3500F. In a 9-inch, oiled, ovenproof, glass pie
dish, place one layer of eggplant. Drizzle the eggplant with tomato
sauce made earlier, then sprinkle with the grated cheese and add a few
slices of mozzarella. On the second layer, place zucchini and a few
oven-dried tomatoes, sprinkle with the chopped basil and grated
cheese, add mozzarella slices, and then drizzle with the tomato sauce.
On the third layer, place the bell peppers and oven-dried tomatoes,
add the cheese, and drizzle with the sauce. Repeat layers until all
the ingredients are used.
Place the casserole in the oven and bake just until the sauce has
reduced and the cheese has melted through. Serve at room temperature
or hot from the oven. Cut into wedges, accompanied by salad and crusty bread.
------------------------------
Message: 12
Date: Sat, 23 Aug 2008 14:43:25 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Bruschetta Wrap
To: Just-Sandwiches-n-Wraps@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110461c4d633abd167@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1"
Bruschetta Wrap
Yield: 4 servings
4 Mission? Sun-Dried Tomato Basil Wraps
3 ripe Tomatoes diced
1/2 cup fresh Basil
2 cups Mozzarella Cheese shredded
Olive Oil
Combine tomatoes, basil and mozzarella cheese, drizzle with olive oil to taste. Divide into 4 equal portions
Fill, wrap and roll!
------------------------------
Message: 13
Date: Sat, 23 Aug 2008 16:01:43 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Oats and Cream Bread
To: Home-Bakery@Cooking-Lists.com, Just-Breads@googlegroups.com,
Recipe-Riot@Cooking-Lists.com, cooking-friends@cooking-lists.com,
Just-Grains-n-Legumes@googlegroups.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110465c4d6473e67d8@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1"
OATS & CREAM BREAD
from LAND O LAKES
The light texture of this oatmeal bread makes it special for company, as well as everyday meals.
Preparation time: 25 min Rising time: 1 hrs 45 min
Baking time: 30 min Yield: 32 servings (2 loaves)
5 to 5 1/2 cups all-purpose flour
1 cup uncooked old-fashioned oats
1 (1/4-ounce) package active dry yeast
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons salt
1 1/2 cups Half & Half
3/4 cup water
2 tablespoons Butter, melted
Combine 2 cups flour, oats, yeast, brown sugar and salt in large bowl.
Heat half & half, water and 2 tablespoons butter in 1-quart saucepan over medium heat until mixture reaches 120?F to 130?F (2 to 4 minutes). Add half & half mixture to dry ingredients. Beat at medium speed, scraping bowl often, 2 minutes. Stir in enough remaining flour by hand to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (5 to 10 minutes). Place in greased bowl; turn, greased-side up. Cover; let rise in warm place until double in size (about 1 hour).
Punch down dough; divide in half. Roll each half into 12x9-inch rectangle. Starting at narrow end, roll up tightly into loaf shape. Seal ends. Place loaves in 2 (8x4-inch) greased loaf pans, seam-side down. Cover; let rise until double in size (30 to 45 minutes).
Heat oven to 375?F. Bake for 30 to 40 minutes or until loaves sound hollow when tapped. Brush with melted butter. Remove from pans. Cool completely.
TIP: Old-fashioned rolled oats are made by steaming and then flattening into flakes by rolling. They are re-rolled to make quick-cooking oats. Old-fashioned and quick-cooking oats can generally be used interchangeably in recipes. Old-fashioned oats will add more texture, but they both add moistness and a nutty flavor to breads.
Nutrition Facts (1 serving): Calories: 110, Fat: 2g, Cholesterol: 10mg, Sodium: 120mg, Carbohydrates: 18g, Dietary Fiber: <1g, Protein: 3g
------------------------------
Message: 14
Date: Sat, 23 Aug 2008 18:41:02 -0700 (PDT)
From: "artichoke72x@yahoo.com" <artichoke72x@yahoo.com>
Subject: [Vegetarian-For-All] Spinach-Quinoa Salad with Cherries and
Almonds
To: vegetarian-for-all@cooking-lists.com
Message-ID: <134027.41574.qm@web30204.mail.mud.yahoo.com>
Content-Type: text/plain; charset=us-ascii
Spinach-Quinoa Salad with Cherries and Almonds
Vegetarian Times Issue: July 1, 2006
Serves 6
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)
Directions
1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.
2. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.
3. Remove from heat and cool, covered, in pot.
4. Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.
Nutritional Information
Per SERVING: Calories: 352, Protein: 11g, Total fat: 12g, Carbs: 52g, Cholesterol: 1mg, Sodium: 492mg, Fiber: 8g, Sugars: 10g
------------------------------
Message: 15
Date: Sat, 23 Aug 2008 18:47:20 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Our Favorite Blueberry Crisp
To: Home-Bakery@Cooking-Lists.com,
Just-Dessert-Recipes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@cooking-lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06110478c4d66df87bf1@[192.168.1.104]>
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Our Favorite Blueberry Crisp
Sweet, fresh blueberries are one of the very best signs of summer -- and this recipe is one of our favorite ways to celebrate their arrival. Easy, delicious, and always a crowd-pleaser!
2 pints fresh blueberries
2 Tbsp sugar
1 tsp grated orange zest (optional)
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
3/4 cup packed light brown sugar
3/4 cup flour
6 Tbsp unsalted butter (cut into 12 pieces)
Preheat oven to 350'
Mix the blueberries, sugar, and orange zest and spread in a buttered, shallow baking dish (a 9" pie dish works perfectly). Note: When making orange zest, be sure to only use the orange part of the peel, since the white layer underneath is quite bitter.
Pulse the oats, cinnamon, brown sugar, and flour in a food processor until about half the oats are ground into smaller pieces. Pour flour mixture into a mixing bowl. Use two knives to cut the butter into the flour mixture until the butter is in flour-coated, pea-sized pieces (like you'd find on a crumb cake).
Pour flour mixture over berries, pat down very lightly with fingertips -- try not to crush the pea-sized crumbs -- and bake for 35 to 40 minutes until top is lightly browned and crisp. Serve with vanilla ice cream or fresh whipped cream. Enjoy!
Serves: 4-6, Prep time: 15 minutes, Cook time: 35-40 minutes
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Message: 16
Date: Sat, 23 Aug 2008 19:02:31 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Oven Fries
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Recipe-Riot@Cooking-Lists.com, cooking-friends@cooking-lists.com,
Just-Fruits-n-Veggies@googlegroups.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
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Oven Fries
side dishes
POINTS? Value: 2
Servings: 2
Preparation Time: 10 min
Cooking Time: 50 min
Level of Difficulty: Easy
Add a nutrient boost to this recipe by using sweet potatoes. Ounce for ounce, sweet potatoes have the same number of calories as white, but with a good helping of vitamin A and beta-carotene.
2 medium potato(es), washed
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup 1% low-fat cottage cheese
1/4 cup salsa, chunky
Preheat oven to 400?F (200?C). Coat a baking sheet with cooking spray. Cut potatoes into wedges, leaving the skin on. Lightly spray wedges with cooking spray and season to taste.
Bake until golden brown, about 40 to 60 minutes, turning after 20 minutes.
Top with cottage cheese and salsa.
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Message: 17
Date: Sat, 23 Aug 2008 19:20:41 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Okra And Potatoes
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com,
Recipe-Riot@Cooking-Lists.com, cooking-friends@cooking-lists.com
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Okra And Potatoes
1 lb. Fresh okra, sliced
1 small onion, diced
1 bag Martha White Cornbread Mix
1 green tomato, diced
4 or 5 medium potatoes, diced
Mix okra, onion, green tomato, and potatoes in a bowl with the cornbread mix and let stand for about 15 minutes. Fry in a skillet until the potatoes are tender. Drain on paper towels and serve.
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End of Vegetarian-For-All Digest, Vol 7, Issue 197
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